Raw adjika from tomato, pepper and garlic with aspirin
In the culinary world, of the countless variety of sauces, adjika is widely popular. A dish served with this seasoning changes, acquiring an interesting range of flavors. Today I will prepare delicious raw adjika from tomatoes, peppers and garlic with aspirin as a preservative.
Time to bookmark: Summer, Autumn
A lot of vitamins are preserved in this sauce, which does not require cooking. My simple recipe with photos is at your service.
The food set for adjika includes: red tomatoes 2-2.5 kg, meaty pepper 1.5 kg, 2 large heads of garlic, 8-10 pieces of hot pepper, salt. For half a liter of prepared adjika, take one aspirin tablet.
How to cook raw adjika from tomatoes
When starting to cook, wash the tomatoes and put them through a juicer. We need tomato juice.
Peel the pepper and garlic. Cut hot peppers with gloves to avoid getting burned. Grind vegetables and garlic cloves in a meat grinder.
Place the vegetable mixture with garlic in a saucepan and dilute with tomato to the consistency you desire. If you want to make the sauce thinner, add more tomato juice. Season with salt to taste.
We measure the amount of finished adjika.
Add aspirin based on the volume obtained, having first crushed it. Let the vegetable mixture sit in the refrigerator overnight. The aspirin should dissolve well.In the morning, mix thoroughly and pour into sterilized banks. Close with nylon lids.
Raw adjika should be stored in a cellar or refrigerator.
Complement meat dishes with this sauce prepared without cooking to create new unique tastes. And for health, of course. 😉
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