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Adjika without bell pepper
Adjika is one of the hottest spices recognized all over the world. The Georgian people were the first to use it, but after some time, adjika became a favorite ingredient in the recipes of all other peoples. Adjika without bell pepper is one of hundreds of variations of this dish, which is known for its spiciness. Instead of bell pepper, it uses chili pepper and garlic. If you want to reduce the level of spiciness, then before cutting the pepper, get rid of the seeds. Adjika prepared according to this recipe will add a piquant taste and aroma to your dishes.
How to cook Adjika without bell pepper
Step 1
Place the jars and lids in the oven without covering the jars with lids. Sterilize 0.5 l jars for 10 minutes, and liter jars for 15 minutes. Record the time, and after they are heated, turn off the heat and leave all the contents in the oven until they cool completely.
Step 2
Chop the garlic and chop the chili pepper into 1–1.5 mm pieces.
Step 3
Remove the stems from the tomatoes and cut them into medium-sized pieces, 1.5 – 2 cm in size.
Step 4
Take a ladle, place it on the stove and transfer the tomatoes into it.
Step 5
Add all the prepared ingredients to the tomatoes.
Step 6
Bring the mixture to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
Step 7
Once all ingredients are soft, transfer the mixture to a blender and blend until smooth.
Step 8
Take the jars and lids out of the oven and put the adjika in them. Close the jar tightly with a lid. Wrap the hot adjika in something warm and leave for a day. Store the sauce in the refrigerator or a cool place. Do not expose it to sunlight. Enjoy your meal.
Adjika without bell pepper - FAQ About Ingredients, Baking Time and Storage
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