It is difficult to imagine Caucasian cuisine without adjika. This saturated seasoning not only will give to dishes a special highlight, but also will bring benefit to all organism. Adjika is cooked only from a fresh vegetables. If you don't love sharp, then adjika home-style just such option. It possesses a pungent flavor and promotes digestion improvement. Besides, it is very simple to make it.
It is required to you
- - Tomatoes - 3 kg;
- - Red paprika - 5 kg;
- - Garlic - 4-5 heads;
- - Fennel - 1 bunch;
- - Cilantro - 1 bunch;
- - Parsley - 1 bunch;
- - Vegetable oil.
Instruction
1. Peel paprika from sunflower seeds and chop on several parts. From garlic remove a peel and divide into cloves. Cut tomatoes on quarters. Crush fennel, cilantro and parsley.
2. By means of the meat grinder overwind paprika, tomatoes and garlic in a big bowl. Together well mix everything and put to cook. Bring to the boil at the maximum temperature, constantly stirring slowly.
3. After boiling lower temperature to a mean and you cook adjika within 40 minutes, without forgetting to stir slowly. In 15 minutes prior to the end of time add the crushed greens.
4. Ready hot adjika can be poured on the sterilized banks and to roll up for the winter. And it is possible to allow it to cool down and remove in the fridge. Adjika is served practically to any dishes - meat, fish, chicken, flour products and garnishes.