Adjika from tomato and garlic: a recipe, cooking methods and reviews
Long ago high in the mountains of Abkhazia grazednumerous flocks of shepherds. And every spring before a long campaign they were given the sheep's owners of salt. Animals absorbed it, increasing appetite and thirst. And they grew faster and faster for a kilogram kilogram. The hosts were happy, but were afraid that the shepherds would salt up the salt. But it is not so cheap! The well-to-do owners of the flocks decided to mix the burning pepper to the crystals, so that it would not be strange. But the crafty shepherds started adding various fragrant herbs and spices there, and then they used the mixture with pleasure, as a delicious seasoning for different dishes.
Description
This is the legend of Adzhika. Whether it was really true or not - no one knows for sure. But, at least, some experts say that it was thanks to the shepherds that there appeared on our table an adjika of tomato and garlic, the recipe of which we will tell below. How to cook it today does not know, probably only a very far from culinary art people. At least one simple recipe for Adzhika from tomato and garlic is in every housewife in her notebook. I would like to note that the main role in ajik is performed by pepper, although in translation from Abkhazian the word means "salt", and in Turkish - "sharp, spicy".
Delicious Adzhika without tomato
Traditional adzhika says "no" to tomatoes,carrots, apples. And if you have not tried a real burning mixture, which is enough to add just a crumb on the tip of the knife, then take the risk by using the following recipe. Take 5 kilograms of hot chilli pepper, place in a dark place on a towel and hold it for 3 days. During this time, the fruit will dry a little. Coriander should be ground, resulting in a glass of powder. Before starting to mix the ingredients, it is recommended to rub your hands with vegetable oil and put on the durable rubber gloves.
Peppers must be cut, cleaned ofguts and rinse. Prepare the garlic, for the specified proportions it is enough 500 grams. The main components are ready for further procedure. Through the meat grinder, pass the peppers along with the garlic, then mix with the coriander and double-scroll again. The resulting mass thoroughly mix with salt and put in prepared jars.
You should pay tribute to the "new" sauce. Worthy options for many tastes, sweet, spicy, with horseradish or apples. Some people prefer to add ginger and celery. They say that this composition contributes to the process of dumping excess weight.
Recipe
Tomatoes with garlic for the winter, adzhika - are excellent dishes, which are prepared by many housewives according to different recipes. Let's look at an interesting way of cooking.
The resulting sauce can be made for a longstorage or with a short period of use. Now we will consider the recipe for raw Adjika from tomatoes and garlic. For 3 liters of output, you should stock up on a package of products. In the list:
• tomatoes - 3 kg;
• garlic - 250-300 g;
• 3-4 medium peppers burning;
• Bulgarian red pepper - 1 kg;
• granulated sugar - one tablespoon;
• salt large - three tablespoons;
• 9% vinegar - five tablespoons of vinegar.
Adjika from tomato and garlic: recipe
Rinse and remove excess from vegetables. It can be black dots, ponytails, seeds (in pepper). Fruits of tomatoes quartered and put in deep dishes. Stand the hour to drain excess liquid. The next step is to skip the ingredients through a meat grinder or grater. Further scroll the spicy fruit and vegetables should be together. Finally leaving only the burning peppers. For them, there must be a separate container, so that it can be added to the mass to taste. Mix everything with a non-metallic spatula, adding sugar, vinegar and salt. Ready to adzhika we pack in sterilized dishes, we cover with lids and store in a refrigerator.
Consider a few more secrets. Acute and sourish it becomes with the addition of grated horseradish root, acid can not be used. In addition, this ingredient has the properties of an antiseptic.
A simple recipe for Adzhika for the winter
Tomatoes, garlic are the two main ingredients of snacks. But to make large reserves of sauce and for a long time, you will need vegetables, which, incidentally, are better to heat.
How to prepare adzhika from tomato, carrots andof garlic? Its recipe is quite simple. Apples are also added to this dish. As a result, adzhika becomes similar, rather, to vegetable caviar, but it is also very tasty and popular with gourmets. Buy a kilo of sweet peppers and carrots, a tomato will need 2.5 kg, and hot pepper enough 6-7 medium fruits. Do not forget the apples, their one kilogram. These fruits, together with the rest of the vegetables, scrolled and the resulting mass cooked on medium heat for about an hour. Allow to cool slightly and then add crushed garlic (200 g), a glass of sunflower oil, vinegar, sugar and salt. Then the mass should be well stirred with a spoon, preferably wooden, and put into a processed container.
A couple of useful recommendations
Top of the mass in the jar for better safetyproduct can add a little vegetable oil. And if in your farm there is no burning pepper in the pods, replace it with ground in the following proportions: 1 pod - 1 teaspoon.
What will Adjika do for?
Home sauce will be a great additive to manydishes: jellied, cold, any meat, including traditional shish kebab from chicken, pork or lamb. It is especially pleasant to open a jar with a fragrant mass in the winter. The smell will stir up memories of the sunny season.
With horseradish
Let's take a recipe for Adjika from a tomato,horseradish and garlic. It excites appetite and keeps such a long storage. Of the consumption of a kilogram of tomato, you need 200 grams of root peeled, a couple of sweet peppers, and a burning 1-3 pod. Garlic will be enough 250 grams.
Cooking process
To begin with, tomatoes must be treated with boiling water,divided into several fairly large parts. Then you need to polish the remaining components. The root of the horseradish is chopped into rings, and the denticles cut into slices, half the denticle. Pepper sweet must also be scalded, free from the upper film and seeds inside, cut into small pieces. Through the meat grinder, mix vegetables mixed at least twice, then mix with spices: in equal parts, a tablespoon of salt, be sure to sugar, you can add as much curry or hops-suneli from the market, then pour in vegetable oil and vinegar.
When the adjika from tomato and garlic is already ready,the recipe of which we told you, you need to go to the twist. Now there are two versions of it. The first - a water bath, which should be subjected to the resulting mass and then immediately rolled up. The second - to spread out the vegetable mixture in jars with loosely closed lids, two days to stand in the refrigerator, so that extra air is released. After that, you can tightly pack for long-term storage.
Adjika with zucchini for those who like original dishes
Lovers of experiments boldly use other vegetables in the preparation of hot sauce. For example, zucchini.
For preparation it will be required:
- half a kilogram of pepper and as much carrots;
- three kilograms of courgettes;
- one and a half kilograms of tomato;
- ten cloves of garlic;
- two tablespoons of pepper (red);
- salt (two tablespoons);
- vegetable oil (200 ml);
- 100 grams of sugar.
Preparation of delicious Adzhika from tomato, garlic and zucchini
- First, prepare all the vegetables: rinse and dry.
- You can grate vegetables in a meat grinder. Start with a tomato, properly twist them.
- Marrows clean and pass through a meat grinder. Do the same with sweet pepper and carrots. At the end, squeeze the resulting mass of garlic. Then combine all ingredients in one container, add sugar.
- Then add salt and oil. Place the dish on low heat. This process will take approximately forty minutes. All this time, prevent adjika from zucchini, so that it does not burn out. It is better to use a saucepan with a thick bottom for cooking. At the end of the cooking, add the red pepper and stew the dish for another ten minutes.
- Now shift the adjika into the prepared cans and roll up. The shelf life in a cool place is large. By the way, you can try and fresh mass. We wish you a pleasant appetite!
A small conclusion
Now you know how to prepare Adzhika withgarlic, tomatoes, recipe without cooking, we have provided you. We also considered a few more good ways of cooking. I would like to note that the adzhika from tomato and garlic, the recipe of which we told you, is useful for the body. Acuity gives rise to energy, cheers and renews strength. Vitamin composition helps in strengthening immunity. But it is necessary to pay attention to contraindications. Do not get carried away with sauce, if you have ulcer diseases or gastritis, so as not to harm your body.
