The period of procurement is rapidly approaching completion. Therefore, it is worth to hurry up and stock up some more jars of delicious Adjika from a tomato. In winter, this wonderful workpiece will fill your usual dishes with new colors, raise appetite and become the source of many necessary vitamins.
A recipe for a delicious Adji from a tomato for the winter
Ingredients:
- tomatoes - 2.4 kg;
- garlic - 7-10 heads;
- carrots - 1 kg;
- red bell pepper - 0,9 kg;
- bitter pepper - 2-3 pcs .;
- apples - 1 kg;
- granulated sugar - 40 g or to taste;
- salt - 30 g or to taste;
- vegetable oil - 240 ml.
Preparation
The recipe for this adzhika is distinguished by the absence in the ingredients of vinegar and an individual approach to the cooking algorithm. Vegetables are laid in turn, so that the most unique taste is achieved and the stock is stored without problems even at room temperature.
So, for the beginning we wash tomatoes, we pass through a meat grinder and we define weight in a pan of the suitable size. We place the container on the fire, heat the tomato mass to a boil and boil for thirty minutes.
While tomatoes are cooked, we clean the pre-washed apples, extract the core and also grind it in the meat grinder. Similarly, grind the peeled carrots. We lay the carrot-apple mass to the tomatoes after the thirty minutes allocated for them.
Now rinse the sweet Bulgarian and bitter peppers, remove them from the pedicels and seed boxes and, together with the purified garlic, also grind with the meat grinder. We put them in thirty minutes after adding apples with carrots and again cook for thirty minutes.
At the end of the time, we throw the vegetable oil, salt and sugar and boil for another fifteen minutes. Immediately distribute the hot adjika on sterile jars and roll them with boiled lids. We let the workpiece completely cool down under a warm blanket with lids down, and we put it in storage for storage.
Delicious boiled hot adzhika from a tomato for the winter
Ingredients:
- tomatoes - 2 kg;
- garlic - 3-4 heads;
- horseradish root - 100 g;
- red bell pepper - 420 g;
- hot pepper - 5-7 pieces;
- salt - 20 g or to taste;
- vinegar 9% - 35 ml.
Preparation
Tomatoes and the cleared horseradish root are washed well and cut into several parts. Now we put on rubber gloves, mine and we clean Bulgarian and sharp peppers from seed boxes and stems.
We pass the prepared vegetable fruits through a meat grinder, put it in an enamel pot and set it on fire. We knead the workpiece with salt and let it boil over moderate heat for thirty to forty minutes. Then we throw the previously cleaned garlic through the press, pour in the vinegar, boil a couple of minutes and immediately lay out the adzhika on sterile dry jars and roll them with boiled lids. We carefully wrap the blank with a warm blanket, turning the cans upside down, and let it cool down completely. Then we send the jars for storage in the cellar or pantry.
Simple delicious Adjika from tomato for the winter
Ingredients:
- tomatoes - 1 kg;
- garlic - 3-4 heads;
- red bell pepper - 550 g;
- hot pepper - 1-2 pcs. or to taste;
- salt - 30-40 g or according to taste;
- Ground black and fragrant pepper - to taste;
- basil dried - to taste;
- Fenugreek powder - to taste.
Preparation
Wash tomatoes, sweet and hot peppers, from which we first extract the seed boxes and pedicles, grind with a blender or meat grinder and add to the pan. Determine the capacity of the fire, warm it to a boil and boil for fifteen minutes. Then we add squeezed through the press garlic, salt, ground black and sweet-scented pepper, and also season the adzhika with dried basil and fenugreek. We give the mass to boil for another ten minutes, lay out on dry, pre-sterilized jars and roll them with sterile lids. We let the workpiece cool down, before wrapping it thoroughly, and determine for storage in a dark place.