I recommend that you prepare this sauce, which is necessary in any kitchen, which is able to turn ordinary dishes into unique ones. A nice addition to barbecue, meat, poultry, pasta or rice. Burning fragrant adjika will appeal to the whole family!
Step by step cooking recipe
Rinse the tomatoes, remove the dense centers, cut into 2-4 parts.
Peel the bell pepper from the stalks and seeds, randomly chop.
Trim the stems off the chili peppers. If you want the adjika to be moderately spicy, clean the chili from the seeds.
Pass the prepared tomatoes, both types of pepper and peeled garlic through a meat grinder.
Place the resulting vegetable mass in a bowl for cooking, mix, bring to a boil, then boil over low heat, stirring occasionally, for 2 hours.
Add salt, vegetable oil and vinegar. Continue cooking for 1 more hour.
Pour boiling adjika into sterile jars, roll up and leave upside down to cool completely. For long-term storage, move the cooled sauce to a cool, dark place.