Finger-Licking "Ogonyok" Adjika for Winter
Learn how to make spicy adjika with no cooking! This wonderful recipe for "Ogonyok" adjika made its way into my notebook from a colleague, and I've been making this sauce for winter for two years now. I fell for the recipe because it's so simple and budget-friendly, and the result beats all expectations — it's finger-licking good!
Zhenya777
Recipe author
Finger-Licking 'Ogonyok' Adjika for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 9 %
1 g
Fats 0 %
0 g
Carbohydrates 91 %
10 g
49 kcal
GI:
50
/
0
/
50
- Wash the tomatoes, cut them into quarters, and leave them for 15-20 minutes to release their juice.
- Peel the garlic and seed the hot chili pepper (be sure to wear gloves!), then put them through a meat grinder along with the tomatoes (don't add the juice the tomatoes released into the adjika — this keeps it thicker and stops it from separating).
- Add the salt and sugar to the mixture, pour in the vinegar, and stir.
- Let the adjika rest for 4 hours so the sugar and salt crystals fully dissolve, stirring a couple of times along the way.
- After that time, spoon the Ogonyok into sterile jars and screw on sterile lids. Store the preserves in the refrigerator.
- Wishing you warmth and comfort — and a delicious "Ogonyok" on the table :)
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 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 chili pepper - 40 kcal/100g
- Salt - 0 kcal/100g
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