Adjika spicy, fragrant

Name: Adjika spicy, fragrant
Yield: 1
Ingredients: fleshy tomatoes 2 kg; fresh garlic (head) 4 pcs.; chili peppers (dried) 1 handful; vegetable oil 0.5 tbsp.; salt to taste; sugar to taste; dried spice mix (red pepper, onion, mustard (grains), sweet green pepper, cumin, black pepper, carrots) 3 tbsp. l.; vinegar 9% 1 tbsp. l.

Cookinero 7 Nov 2022

27890

This is a very fragrant and tasty adjika, I highly recommend cooking!

How to cook Adjika spicy, fragrant

Step 1

The main thing in this adjika is a mixture of spices! I already have it ready, but you can assemble it yourself, taking all the ingredients 1: 1; Turn the tomatoes and garlic into a meat grinder, pour everything into a container, put on fire. Pour spices, oil, add salt and sugar (since all tomatoes have different acidity, it is better to add sugar and salt to your taste), I put 1 tbsp. l. sugar and 2.5 tbsp. l. salt; After boiling, boil adjika to the desired density (I cooked for about 1 hour), then add vinegar and chili pepper and boil for another 7 minutes.

Step 2

Pour adjika into sterilized jars, cork with sterilized lids.

Adjika spicy, fragrant - FAQ About Ingredients, Baking Time and Storage

Can I use different types of tomatoes for adjika?

Yes, you can use various types of tomatoes, but keep in mind that the acidity and water content will vary. Adjust the sugar and cooking time accordingly to achieve the desired taste and consistency.

What can I use instead of fresh chili pepper?

You can substitute fresh chili pepper with dried chili flakes or chili powder. Start with a small amount and add more to reach your preferred level of spiciness.

How long does adjika last once opened?

Once opened, store adjika in the refrigerator. It should last for several weeks, but always check for any signs of spoilage before consuming.

Can I reduce the spiciness of the adjika?

Yes, you can reduce the amount of chili pepper used in the recipe. You can also remove the seeds from the chili peppers before adding them, as the seeds contain a lot of the heat.

What are some serving suggestions for adjika?

Adjika is a versatile condiment. Serve it with grilled meats, vegetables, eggs, or use it as a spread on sandwiches and crackers. It also adds a flavourful kick to soups and stews.

How can I make a smaller batch of adjika?

To make a smaller batch, simply halve or quarter all the ingredients in the recipe, ensuring you maintain the same ratios. Adjust cooking time accordingly.

Can I freeze adjika?

Yes, adjika freezes well. Allow it to cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 6 months. Thaw in the refrigerator before using.

Reviews: 0

0 Overall rating

Have you already prepared this recipe? Tell what you think.

Write a review

Your name*

Will be displayed on the comment.

Your email*

Vote*

Comment*

Your review must be at least 50 characters.

Cherry punch

Total Reviews:

The best wine to make cherry punch is red wine, rum, or martini. You can use fresh or frozen cherries. Any spices will do - nutmeg, cardamom, cinnamon, cloves, saffron, ginger, or a spice mix "for punch" or "for mulled wine." For

Cookinero

Pear, Grappa, Pie, Pear pie,

Total Reviews:

Shulum, chorpa, shorpo, sorpa... In different countries, shurpa is called by different names, but it looks about the same everywhere: a rich soup with meat and vegetables. Various herbs and spices can be added to it, or it can be made on the basis of

Cookinero

Soup "Rasam"

Tuna Carpaccio

Salad with mussels

Pickling zucchini for the winter in jars

Cottage cheese casserole

Milk glaze