Spicy adjika from pepper with tomato paste - without cooking for the winter
On long winter evenings, when you miss the summer warmth and its aromas, it’s so nice to diversify your menu with something piquant, spicy and aromatic. For such cases, my recipe for adjika without cooking, made from sweet bell peppers, with tomato, garlic and hot pepper, is suitable.
Time to bookmark: Summer, Autumn
This preparation will boost your immunity, since all the ingredients in it will be without heat treatment and will retain their properties. The sauce will be a great addition to any dish.
How to make adjika from pepper
1 kg of sweet bell pepper (can also be green), 5-6 bitter “ram’s horn” peppers (this is for everyone, the more, the spicier), 3 heads of garlic - mince.
Add 100 grams of sugar, 2 tablespoons of salt, 2 dessert spoons of vinegar. We get the same mass as in the photo.
Finely chop 0.5 kg of tomato paste and herbs (dill, parsley, cilantro, one bunch each) and add to the mixture.
Mix thoroughly and let stand for 20 minutes.
Heat sunflower oil (0.5 cup) in a frying pan and pour into the mixture, stirring thoroughly.
At this point, homemade spicy adjika made from peppers and tomatoes is ready.
All that remains is to pour it into sterile banks. I usually take small ones, 0.5-0.7 liters, to open and quickly eat. Best stored in the refrigerator!
There is no one indifferent to this winter preparation of peppers. Adjika is good with meat and fish; my children love to add it to navy-style pasta and simply spread it on bread and in their mouths! This spicy winter delicacy made from bell peppers is not only quick to prepare, but also eaten just as quickly.
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