The classical recipe of adjika surely includes pepper pods, garlic, salt and spicy herbs. Hot spice gained great popularity in various national cuisines, and its structure underwent a set of changes. For example, the special savor to house preparations is added by a horse-radish root. The lack of heat treatment of ingredients allows to keep the majority of vitamins in adjika.
It is required to you
- 7 kg of tomatoes;
- 5-6 pods of bitter pepper;
- 200 g of grated horse-radish;
- 200 g of grated garlic;
- 200 g of salt (grinding No. No. 0-1);
- 200 ml of vegetable oil;
- hop of a sunela or coriander mix
- fennel and walnuts to taste.
Instruction
1. Select about 7 kg of ripe red tomatoes, carefully wash out them and drench with boiled water through a colander. Make a cut a knife on each fruit and quickly remove a thin skin. Cut fruits small segments. Prepare 5-6 pods of red bitter pepper: remove all fruit stems and seeds.
2. Wash out roots of horse-radish and clean with a knife the top layer. Quickly it is possible to crush them on the meat grinder, having strengthened a plastic bag on a lattice. Other option is to scroll raw materials in the blender. For the recipe one glass of grated horse-radish suffices. Besides, the same amount of garlic gruel is required. Peel heads and crush on the described sample.
3. Scroll in the meat grinder (blender) mix from tomatoes, pepper and garlic. Mass for adjika has to become absolutely homogeneous. If you use the meat grinder, repeat process 2-3 times.
4. Lay out the crushed vegetable mix in net capacity (optimum material - enamel, cast iron, glass, food stainless steel). Add a glass of olive or sunflower oil, horse-radish and a glass of coarse-grained table salt (grinding No. No. 0-1). Stir everything a wooden rake while in adjika there is no undissolved salt particle left.
5. The recipe of adjika with to prepare also self-made fragrant mix: to taste mix seeds of a coriander and fennel, walnuts. All needs to be crushed previously in the food processor or истолочь in a mortar to a powder state.
6. At preparation of adjika with horse-radish vegetable oil can be replaced with vinegar – then seasoning will be longer stored. On 300 g of the crushed horse-radish and the same amount of garlic, 1 kg of tomatoes add 0.5 teaspoons of vinegar (9%) and on a tablespoon of granulated sugar and table salt. Prepare everything on the described sample: vegetables are carefully crushed, then kneaded in pastelike weight.
7. At once shift cold adjika in the dry sterilized banks and close polyethylene covers. It is recommended to store seasoning in the fridge.