Raw Adjika for Winter with Assorted Peppers

Cooking method

1. Step 1:

   

   First, get the ingredients ready. Everything needs to be weighed. The recipe lists the weights of the already-cleaned ingredients, but go ahead and weigh them at least roughly to start, then adjust as you go. I use green and red bell peppers — it turns out very fragrant!

2. Step 2:

   

   Wash the vegetables well. Cut out the stem area on the tomatoes, halve the bell peppers, and remove all the seeds and ribs. Peel the garlic, and scrape the horseradish root well with a knife — the skin comes off easily. Clean the hot chili pepper depending on how spicy you want the adjika — for a milder version, remove the seeds. I left the seeds in the pepper because I wanted a spicier sauce)) And then the final weigh-in!

3. Step 3:

   

   Now choose your grinding method. I only use a meat grinder. Many people like to make the sauce in a blender, but that way I don't get those little "bits" that are characteristic of adjika. So I use the tried-and-true method — a meat grinder! The horseradish root is still better grated on a fine grater (the kind for potato pancakes) — that's the best way to grind it. The order in which you grind things doesn't matter.

4. Step 4:

   

   Put all the ground vegetables in a suitably sized pot or bowl. Add the spices. Pour in the vinegar. I only use plain 9% vinegar — I haven't made adjika with other kinds. Add the salt. The amount of salt in the recipe is just right for this recipe and for our family. Try adding half the amount, mix, and taste. It's better to add it gradually than to be frustrated later that you don't like the flavor.

5. Step 5:

   

   Mix everything and let it sit for 5-10 minutes. Meanwhile, prepare the jars. Sterilize them however is convenient for you. I find it easy to do in the microwave: pour 100 ml of water into a clean jar and microwave it for 10 minutes at 850 watts.

6. Step 6:

   

   Pour the adjika into the prepared jars, close the lids, and put them in the refrigerator. Or in the cellar, if it's really cold there. This adjika recipe calls for "cold" storage. I ended up with 3.5 liters of fine hot sauce.

7. Step 7:

   

   Make it and enjoy.

8. Step 8:

   

   Enjoy!