With ajika any dish gets a new taste, a rich aroma and is replenished with a whole arsenal of additional vitamins and beneficial properties. In addition, adzhika increases appetite and improves metabolism.
There are many options for preparing this seasoning, which vary in the presence of certain components in the composition.
Today we will tell you how to make ajiku from tomatoes with garlic.
Recipe for simple adzhiki from tomatoes and garlic
Ingredients:
- tomatoes - 2.5 kg;
- garlic - 4-5 heads;
- carrots - 490 g;
- red bell pepper - 490 g;
- bitter pepper - 2-3 pcs .;
- onion - 200 g;
- granulated sugar - 175 g;
- salt - 75 g;
- vinegar 9% - 125 ml;
- vegetable oil - 125 ml.
Preparation
Bulgarian sweet and bitter pepper washed, discarded from seeds, cut into several parts and passed through a meat grinder. Tomatoes, peeled onions, garlic and carrots are also twisted. Vegetable mass is determined in an enameled container and placed on a fire, heated to a boil and reduce the heat to a minimum. Thirty minutes later add salt, sugar, vegetable oil, vinegar, stir and cook for another thirty minutes.
After the expiration of the time, we spread hot adjika on sterile jars and cap it with boiled lids. We let it cool under a warm blanket, and we set it for storage in a dark place.
Adjika from tomato with garlic and horseradish
Ingredients:
- tomatoes - 1 kg;
- garlic - 3 heads;
- horseradish root - 110 g;
- salt - 10-15 g;
- granulated sugar - 10-15 g.
Preparation
The root of my horse's fray, we get rid of the upper rough peel and let it pass through the meat grinder. We recommend that you first tie a plastic bag on the meat grinder to collect a twisted root. So you will save yourself and your household from lacrimation.
Then rinse the tomatoes, cut in half, remove the stalk and the hard white part of the vegetable near it. Garlic is cleaned and, alternating with tomato slices, is also passed through a meat grinder.
Now add to the mixture of tomato and garlic horseradish, laying it out of the package, add sugar, salt and mix.
We spread the received adzhika on the sterilized jars, cover them with lids and locate them in a cool, dark place for storage.
This appetizer is cooked without boiling, as horseradish is an excellent natural antiseptic and helps to preserve the freshness of the billet for a long time, and during the heat treatment it loses its taste characteristics and sharpness.
Salt and granulated sugar can not be added at all or seasoned with a snack according to your taste, changing the amount specified in the recipe.
Adjika from tomatoes, garlic and hot pepper
Ingredients:
- tomatoes - 2 kg;
- garlic - 3,5 heads;
- horseradish root - 75 g;
- red bell pepper - 375 g;
- hot pepper - 5-7 pieces;
- salt - 20 g;
- vinegar 9% - 2 tbsp. spoons.
Preparation
We wash the tomatoes, cut into parts and remove the peduncle. Purified horseradish is cut into small pieces, the smaller they are, the easier it will be to grind them. Bulgarian and hot peppers are saved from seeds and, if necessary, cut. Clean the garlic. We recommend using rubber gloves when working with hot peppers to avoid the subsequent burning on your hands.
Now let's pass all the prepared vegetables through the meat grinder, define it in an enameled container and put it on the fire. Add salt and boil after boiling for thirty minutes. Then pour in the vinegar, mix, unfold the adjika on sterile jars and plug the lids. We let it cool in an inverted state, covered with a blanket, and determine for storage.
Adjika can be left raw on this recipe. To do this, add one acetylsalicylic acid tablet per one half-liter jar to the twisted vegetables. We mix everything thoroughly, lay out on sterile jars, cover them with covers and put them in a cool, dark place.