One of the juiciest and favourite sauces – adjika, really is considered the queen of kitchen, when it comes to tasty and useful. It is very nutritious, is long stored, impacts to each dish unforgettable relish and aroma.
It is required to you
- - 250 g of hot red pepper;
- - 100 g of sweet yellow pepper;
- - 2 kg of sweet red tomatoes;
- - 1 kg of the Bulgarian paprika;
- - 200 g of fresh garlic;
- - 40 g of sugar;
- - 45 g of salt.
Instruction
1. Wash all vegetables in cold flowing water and let's them dry. Clean tomatoes from leaves if there is a need. You will cut tomatoes on four parts everyone.
2. Clean pepper, cut it on halves and accurately remove all seeds. Clean and largely cut garlic.
3. In a big cup of the blender mix tomatoes and pepper, then add a little boiled water and garlic. Let's infuse a little.
4. Add salt and sugar, carefully mix everything. Lay out everything in glasswares and put on a water bath. Bring to the boil. Sauce it is necessary to stir slowly constantly that didn't thicken and I didn't stick to a bottom. On a water bath it is necessary to hold sauce no more than 15-20 minutes.
5. Remove and shift in cold glasswares. Best of all will approach bank. Leave sauce for several days, it has to begin to ferment a little. Every day it is necessary to mix sauce several times. On 3-4 put sauce it is possible to eat.