Raw adjika for winter with different peppers

Step-by-step cooking

1. Step 1:

   

   First of all, we will prepare the products. Everything needs to be weighed. In the description, the weight of the ingredients is already given in a purified form, but first you weigh at least approximately, and then you will look along the way. I have green and red Bulgarian peppers - it turns out very fragrant!

2. Step 2:

   

   Wash the vegetables well. At the tomato, cut off the attachment point of the peduncle, cut the bell peppers in half and remove all the seeds with streaks. Peel the garlic, scrape the horseradish root well with a knife - the peel is perfectly peeled off. Peel the hot capsicum, depending on what sharpness you want from the adjika - if not very sharp - remove the seeds. I left the seeds in the pepper, I wanted a sharper sauce)) Well, the control weighing!

3. Step 3:

   

   Now we choose the grinding method. I prefer only a meat grinder. Many people like to make sauce in a blender, but this way I don't feel these "pieces" - inherent in adjika. Therefore, in the old proven way - with a meat grinder! Horseradish root is still better to grate on a grater for draniki - this is the best way to grind it. In what order to grind - it does not matter.

4. Step 4:

   

   We put all the chopped vegetables in a suitable pot or bowl. We add our spices. Pour vinegar. I take only table 9%, I didn't cook adjika with other types of vinegar. Add salt. The amount of salt indicated in the recipe is optimal for this recipe and for our family. Try adding half the volume, mix everything, try. It's better to add it gradually than to be nervous later that you don't like the taste.

6. Step 5:

   

   Mix everything and let it brew for 5-10 minutes. Meanwhile, we will prepare the banks. Sterilize in any way convenient for you. It's convenient for me to do it in the microwave. Pour 100 ml of water into a clean jar and put it in the microwave for 10 minutes at a power of 850 watts.

7. Step 6:

   

   Pour the adjika into the prepared jars, close the lid and put it in the refrigerator. Well, or to the basement, if it's really cold there. This adjika recipe provides for "refrigerating" storage. I got 3.5 liters of fine hot sauce.

8. Step 7:

   

   Cook for health.

9. Step 8:

   

   Bon appetit!