Spicy adjika made from tomatoes, peppers and garlic for the winter

That time I had a lot of sweet and hot peppers, but very little tomatoes. Not a single well-known recipe suited me and I decided to experiment. The experiment turned out to be very successful. Since then I have repeated it again and again. I will write the optimal ratio of products for me, but you can always change it to your taste. 🙂 The recipe with step-by-step photos describes the preparation in detail.

Ingredients :

• sweet pepper - 1.5 kg;
• hot pepper - 3-4 pods;
• tomatoes - about 1 kilogram;
• salt pepper;
• acetic acid - 0.5 tbsp.

How to make adjika from pepper and tomato with garlic for the winter

We start preparing the product as usual: all the ingredients need to be washed well and cut into arbitrary pieces.

Now, you need to chop all the vegetables. I prefer the option in a meat grinder. With this kind of grinding, homemade spicy adjika turns out to have a not entirely homogeneous and interesting consistency.

But you can also use a blender or food processor for this purpose.

After passing all the vegetables through a meat grinder, you need to pour them into a small saucepan, add salt/pepper and cook over medium heat.

Our adjika needs to cook for about 40 minutes, until all the excess liquid has evaporated and it becomes thicker. At the very end of cooking you need to add vinegar.

While adjika is cooking, you need prepare jars and lids. Since I’m the only one in our family who likes spicy food, I use small baby food jars. Opened it, ate it and there was nothing left. 🙂

Place the finished adjika into clean jars and close with clean lids.

Let cool and put in a cool place.

From this quantity of products I get approximately 700-900 ml of hot sauce. In principle, you can roll it up in one jar. Also, as practice has shown, such spicy adjika tolerates freezing very well. Just defrost it in the refrigerator, and not at room temperature.

A sandwich with such deliciousness is such a pleasure! 🙂

Another very important point is that hot peppers should be handled with gloves and everything that came into contact with them should be washed thoroughly after use.

My spicy adjika is eaten not only with bread, but also instead of sauce. So, for example, with pasta, it’s simply delicious! Bon appetit.