Adjika is the hot spice representing pastelike fragrant weight. In Russian cuisine the main ingredient of this dish are tomatoes. Adjika can be made also with horse-radish, in this case it will turn out sharper and fragrant.
It is required to you
- Products:
- 2 kg of tomatoes;
- 1 kg of red paprika;
- 300 g of garlic;
- 300 g of hot pepper;
- 300 g of fresh horse-radish (root);
- 1 glass of salt;
- 1 glass of vinegar (9%).
- Stock:
- blender or meat grinder;
- sharp knife;
- tablespoon;
- cutting board;
- grater;
- bowl;
Instruction
1. Carefully wash tomatoes and husk with them. It is it must be done obligatory as it is badly acquired by an organism and, besides, spoils appearance of a ready-to-eat meal.
2. Boil water. Make a small crosswise cut in the basis of each tomato. Put them in a pan (one layer) and fill in with boiled water, at the same time water has to cover tomatoes completely.
3. Take tomatoes in boiled water several minutes. As soon as the thin skin on tomatoes in places of cuts a little twirls, drain water and fill in them with cold flowing water.
4. Husk the cooled tomatoes, having pulled for the twirled corners the back of a knife. Cut each peeled tomato on a cutting board on 4 parts.
5. Wash hot and sweet paprika a baking plate flowing cold water. Cut each pepper lengthways, cut out a core with a fruit stem and remove seeds. Once again wash out pepper halves under flowing water.
6. Crush tomatoes and pepper by means of the blender or scroll vegetables via the meat grinder.
7. Wash up horse-radish roots, clean them with a knife from a thin skin (as carrot) and once again wash a baking plate with flowing water. Grate horse-radish on a small grater or scroll via the meat grinder. Put it in mix of tomatoes and pepper.
8. Clean garlic and small knife it. Add it to mix. Put salt and vinegar there, carefully mix everything.
9. Spread out adjika in clean glass jars and densely close covers. You store seasoning in the fridge. Serve adjika with horse-radish to meat, fish dishes or just make sandwiches.