Adjika without vinegar

Many connoisseurs of Georgian cuisine believe that it is better to prepare ajika without the addition of vinegar, which only interrupts the taste of vegetables.

Adjika without vinegar
Adjika without vinegar
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Time: 
120 min.
Portions: 
10 pers.
Complexity: 
Easily
Type of kitchen: 
Cooking method : 
In the oven
Suitable for: 
Lunch
Dinner
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Ingredients

  • 2,5 kg of tomatoes
  • 2 kg of sweet Bulgarian pepper
  • 0,5 kg of pepper onions
  • 0.5 kg of carrots
  • 0.5 kg of sour apples
  • 0, 5 liters of vegetable oil
  • 3-4 pods of hot pepper
  • 200 g of cleared garlic
  • 2-3 tablespoons sugar
  • 2 tbsp. salts

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Recipe for cooking at home

  1. Tomatoes, apples, Bulgarian and hot chili peppers. Remove the peel from the apples and take out the seeds, peel the seeds from the Bulgarian pepper, cut all the vegetables into large pieces.
  2. Peel the carrot onion, cut into large pieces and skip along with the spicy and sweet pepper , tomatoes, apples through a meat grinder. Pour the resulting mass into a saucepan or bowl and put on medium heat. Stirring, bring the mixture to a boil and cook for about 1.5 hours on a small fire (or until the desired consistency), as possible stirring more often. Garlic clean and pass through the garlic knife or meat grinder, add along with the salt and sugar 20 minutes before the end of cooking adzhika without vinegar.
  3. By that time, sterilize the cans (steamed, in the oven or microwave), and tin lids boil for 10 minutes. Pour boiling sauce over dry sterile jars, roll them up with lids, turn them upside down and wrap them in a warm blanket.
  4. After the glass has completely cooled down, you can turn the cans downside down and send it to storage for the remaining workpieces for the winter
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