Such a wonderful plum adzhika will be appreciated by every member of your family, and how to prepare it will be described further, describing several interesting recipes.
Plum adjika at home - grandmother's recipe
Ingredients:
- dense plums ("Hungarian") - 3.7 kg;
- hot pepper - 3 pcs .;
- sweet (red) pepper - 1,8 kg;
- young garlic - 280 g;
- fine, white sugar - 350 g;
- fine salt - 2 tbsp. spoons;
- tomato paste - 3.5 tbsp. spoons;
- water - 150 ml;
- pepper - 1 teaspoon.
Preparation
We cut the washed plums on the base with a sharp knife and extract a bone from the halved halves. We slip the plum slices through the finest sieve of the meat grinder, and after them we twist the Bulgarian pepper, peeled from seeds and unnecessary stems, and also peeled hot pepper. In warm water, stir the tomato paste, pour it into the crushed gruel from fruits and vegetables, add small sugar with a fine salt, black pepper and put the pan on the gas stove. We cook this incomparable adzhika for 45 minutes, but do not forget to enter separately chopped garlic for 10-12 minutes before preparing our Adzhika.
We pour out our plum sauce over scalded boiling cans and, until the full stop, we seal it with sterile metal covers.
Plum ajika with tomatoes - a recipe for the winter
Ingredients:
- ripe plums - 1.4 kg;
- fleshy tomatoes - 1 kg;
- garlic - 10 teeth;
- onions (large) - 3 pcs .;
- hot peppers - 1,5 pods;
- seeds of cumin - 1 teaspoon;
- Sunflower oil - 100 ml;
- kitchen salt - 2 tsp;
- granulated sugar - 4 tbsp. spoons.
Preparation
After cleaning all the washed plums from the bones, we move their lobules into a large saucepan. Tomatoes cut a little and blanched in a container of boiling water 2 a maximum of 3 minutes. We throw them into a large colander and very quickly remove the broken leather from them. The fruit itself is cut into 4-5 parts and put them on top of the sink. We add oil to the saucepan and put everything on a very feeble fire. And while the container is heated, we introduce here finely chopped hot pepper, garlic, garlic seeds, sugar and kitchen salt, passed through the press. In a small frying pan, we separately pass on the half-rings of onion on sunflower oil and, as soon as we see that the plum with tomatoes is boiling in the stew-pan, and the juice is well let out, we spread the onion to the total mass. Cook the contents of the saucepan for about 18 minutes, and after we immerse the blender in it and with it we bring everything to a homogeneous consistency. We turn on the weak fire again and after adzhika boils it for 8 minutes. On the glass jars, roasted in the oven, we pour out the entire contents of the saucepan and cover them with roasted lids for the winter.
Recipe for plum adjika for the winter
Ingredients:
- plums (prunes) - 2.5 kg;
- walnut kernels - 280 g;
- Bulgarian pepper (meaty) - 1.2 kg;
- garlic - 180 g;
- cooking salt - 1 tbsp. a spoon;
- pepper - 2/3 of a dessert spoon;
- granulated sugar - 120 g.
Preparation
Properly prepare for further preservation of plums, garlic and fleshy Bulgarian pepper (cleaned from the stems, bones, husks, seeds). Then, we grind all this into one large container using an electric grinder and place it on the included cooking plate. The kernels of walnuts are fried in an oven until the fragrance begins to disperse around the room. We grind them in a coffee grinder and after our adjika will leave for about an hour, it will be possible to introduce nuts. Together with them we add sugar, large kitchen salt and, of course, black pepper. Again we give adzhik to boil, but only 10-12 minutes, and afterwards in a hot kind we pour it on glass (necessarily sterile) containers and we seal each one.