Adjika - the favourite food of many which is associated with spicy aroma and a sharp taste. It is quite simple to prepare it, the beginning hostess will even cope with it. And the recipe of the Siberian adjika will help to surprise guests with an unusual combination of habitual ingredients.
Unlike adjika which is cooked in the southern regions Siberian doesn't contain spicy herbs, traditional for the Caucasus. But in it there is a lot of horse-radish and garlic – they give to sauce sharpness. It, sharpness, each hostess can independently regulate, increasing or reducing amount of burning ingredients.
On 3 liters of the Siberian adjika it is required:
- soft tomatoes, it is possible even overripe a little – 2 kg;
- paprika – 1 kg;
- granulated sugar – 75 g;
- salt – 30 g;
- grated horse-radish – in the range of 150-200 g;
- 9% vinegar – 4 articles of beds;
- garlic – 2 heads.
We cook the Siberian yum-yum.
1. We wash vegetables, we divide garlic into segments. We rub horse-radish and we clean sunflower seeds from paprika.
2. Via the meat grinder we turn tomatoes, a chesnochok and pepper – in a deep pan. There we send horse-radish and we fill salt and sugar.
3. We cook, mixing a long scapula, about half an hour. We pour in vinegar, we boil adjika of 5 more min., we extinguish a plate.
4. We sterilize the jars under adjika in advance – in an oven or over teapot steam. Will be enough cover to scald abrupt boiled water.
5. We display ready hot adjika and densely we twist covers roll-in. Before full cooling of preparation it is desirable to wrap up it in a blanket.