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Adjika made from tomatoes and garlic for the winter
One of the popular spicy condiments is adjika made from tomatoes and garlic for the winter. In its classic version, tomatoes were not used. However, modern housewives have come to enjoy the recipe of adjika with tomatoes.
Bitter pepper, Caucasian spices, and spicy herbs are the main components of adjika. There is always room for experimentation when creating your own recipe for this spicy condiment. Chopped walnuts, horseradish root or leaves, onions, carrots, and apples can be added to adjika. All ingredients are ground with salt to a paste consistency. For long-term storage, the mixture is cooked and sealed airtight.
Adjika made from tomatoes and garlic is delightful simply spread on a slice of fresh bread or as a spicy sauce for meat dishes. Be sure to prepare this aromatic Caucasian condiment for the winter, which can be served not only on weekdays but also at any festive banquet.
Ingredients
Show ingredients
- ripe tomatoes – 1 kg;
- carrots – 120-150 g (1 pc.);
- apples with dense flesh – 0.5 kg (3-5 pcs.);
- bell pepper – 0.5 kg;
- fresh herbs (dill, cilantro, parsley) – 50 g each;
- bitter pepper – 3-5 pcs;
- spice mix for adjika – 1-2 tablespoons;
- garlic – 120-140 g (2 heads);
- odorless sunflower oil – 3-4 tablespoons;
- rock salt – 0.5-1 tablespoon;
- granulated sugar – 1 tablespoon;
- table vinegar 9% – 100 ml (1 glass).
Preparation
- Thoroughly wash all vegetables and herbs. Cut the sweet pepper, previously cleaned of seeds, into medium-sized pieces.
- From the halved bitter pepper, also remove the seeds (they give strong heat), and cut the halves into thin strips. When working with hot pepper, use gloves, and after cutting, wash the knife and cutting board thoroughly.
- Chop the herb branches into pieces about 3-5 cm long.
- Cut the apples into arbitrary slices with the skin on or peel them first. Remove the core and seeds.
- Grate the carrots using a grater with medium-sized holes.
- Cut the tomatoes into 6-8 pieces, removing the part where the stem is attached.
- Gather the prepared components in a deep bowl and mix lightly.
- Pass the mixture of vegetables and herbs through a meat grinder.
- Place the mixture in a saucepan (not enameled), bring to a boil over moderate heat. Cook the adjika for 40 minutes, stirring occasionally.
- Add grated or pressed garlic to the boiling mixture and let it simmer for a couple more minutes.
- Pour in the vegetable oil into the adjika five minutes before the cooking time ends. Season the mixture with salt, add sugar and spices. After boiling, pour in the vinegar, mix, and turn off the heat. Taste the finished dish, and if necessary, add more salt or spicy seasonings.
- Fill the washed and sterilized jars with hot adjika, leaving 0.5-1 cm from the rim. Cover the jars with steamed metal caps.
- Seal the jars tightly using a special canning machine. Cool and store the preparations. Canned adjika made from tomatoes and garlic for the winter keeps well at room temperature.
Enjoy your meal!
