Composition / ingredients
Step-by-step cooking
Step 1:
How to make bitter adjika from pepper and tomato for winter? Prepare the products according to the list. Take red bell pepper, adjika is usually exactly this color. Choose ripe, juicy tomatoes, they serve as the basis of the sauce. Adjust the amount of hot pepper to your liking.
Step 2:
Wash tomatoes, dry and cut into large pieces, while removing the hard part at the stalk. You can, if you wish, remove the skin from them, I left it with her. Wash the Bulgarian pepper, cut off the tail and remove the middle with the seeds. Chop the peppers as coarsely as the tomatoes. Peel the garlic.
Step 3:
Transfer the tomatoes to the blender bowl.
Step 4:
Scroll through them until you get the gruel. You can use a meat grinder or a combine harvester for this purpose. Pour the finished puree immediately into a large cooking pot. It is better if it is made of stainless steel or enameled, aluminum metal can oxidize. Chop the bell pepper in the same way. If you have a small chopper bowl, then do it in small portions. Do not add pepper to the pan yet.
Step 5:
Take hot pepper. I scroll it whole, leaving the core and seeds — it turns out sharper and more fragrant. If the seeds are removed, the taste will be slightly softer. Chop the garlic in any convenient way — with a grater, press or the same blender.
Step 6:
Put a saucepan with tomato puree to cook over medium heat. Bring the mass to a boil, reduce the heat and leave the puree to cook. When part of the liquid from the tomatoes evaporates (it will take about 20 minutes), add Bulgarian pepper to it. Continue to cook the adjika, evaporating the liquid, always stirring it at the same time. After 20 minutes, add hot pepper and garlic, boil the mass for another 5 minutes.
Step 7:
Salt, sugar and vinegar should be added gradually, in portions, tasting the mass. The spicy adjika of tomatoes and garlic is ready! Pour it into sterilized jars, tighten the lids. Then turn the jars upside down, cover with a warm blanket and leave to cool until morning.
Step 8:
Store the finished adjika in a cool place. You can eat it immediately after cooking. Enjoy your meal!
There are a great many variations of cooking adjika and this culinary recipe is just my interpretation of this ancient and useful seasoning. Although, you need to remember that this food is for healthy stomachs, without signs of gastritis or ulcers. The proportions are approximate, because I always do, as they say, by eye. Sometimes I want the adjika to be sharper, sometimes sourer or sweeter. This is easily varied by the ratio of sweet pepper \ tomatoes \ hot pepper, as well as the amount of salt and sugar. In any case, you will get a delicious adjika, which in winter will go with a bang. I like to eat it with meat dishes, various side dishes, as well as fried potatoes. Sometimes I serve it with jelly instead of horseradish, among other things, such adjika goes well with salted bacon and black bread.
So that summer supplies are guaranteed to delight you throughout the cold season, read the basic rules, secrets and life hacks about winter preparations.
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
How easy is it to peel tomatoes? Wash them, make criss-cross incisions on top with a sharp knife. Put it in boiling water for 1-2 minutes. Remove, cool slightly and remove the skin.
Calorie content of the products possible in the dish
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Hot capsicum - 40 kcal/100g
- Salt - 0 kcal/100g
