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WHAT DISHES COOKING adzhika for winter

Recipe home adzhika



Portion: 1.5 liters   Preparation time: 2 chasa 24. 01. 2012

Yuletta

adjika home

Burgers and steaks, a variety of side dishes will be on the order tastier with a delicious, sharp little tomato condiment - adzhika or homemade ketchup!

Home adjika good because its sharpness can be easily adjusted by adding more or less garlic to suit your taste preferences. And, of course, preparing adjika yourself, you can be sure of the absence of any mouth-watering, but harmful additives.
Just a few hours spent in a generous cooking adzhika September, will provide you with a home vkusnyuschey seasoning for various dishes for the whole winter!

Of course, this is not a classic adjika, which is prepared in Georgia - the one made of hot and sweet peppers in a ratio of 1: 2, and you can imagine what this fiery dish! If you are interested in Georgian cuisine, you can explore Churchkhela reviews about the restaurant and its menu presented a variety of dishes of the Caucasus, where love hot sauces.

ingredients for homemade adzhika

Ingredients:

  • 1.5 kg of ripe tomatoes;
  • 0.5 kg of carrots;
  • 0.5 kg of apples (classically recipe - antonovka, but other varieties fit better greenish yellow, sour-sweet apple);
  • 0.5 kg juicy, sweet peppers;
  • 3 - 4 pod "fire" bitter pepper;
  • 300 grams of garlic (amount varies according to your taste);
  • 0.5 liters of vegetable oil (preferably sunflower, not refined, and roasted - adjika be aromatic);
  • Salt to taste (spoons about 2 tablespoons).

Cooking method:

All vegetables and purify swill: tomatoes - from the tails, carrots - on skins, apples - from serdtsevinok peel and pepper - from seredinok, garlic - from the husk.

Read more:   RECIPE Napoleon cake cottage cheese

vegetables twist through a meat grinder, add oliyu

Twist in a meat grinder everything except the garlic, add the vegetable oil.

And a slow cook spark 2 hour, stirring periodically. Adjika cook better in a pot made of stainless steel or aluminum, in an enamel is burnt.

For 10 - 15 minutes until cooked add the grated adjika on a fine grater garlic. Salt and mix thoroughly again.

add garlic

Ready adjika boiling pour into sterile jars and roll up.

Home adjika very good, not only with a variety of meat dishes, but also with pasta, mashed potatoes, fried potatoes - so delicious that you can do without meat! A sharp little fans can simply spread on bread adjika - get a great "fire buterbrodik"!

And I can tell you a secret, adjika with garlic as homemade horseradish - not only delicious condiment, but also an excellent protection against viruses in the cold season.

So eat to your health!

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Tagged as: adjika, canning, condiments, sauces
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