Today I will share a classic adjika recipe. There are only tomatoes, peppers and garlic. The sauce is tasty, aromatic, balanced in salt and spiciness. It is prepared simply, does not require sterilization, well complements any side dishes, meat and fish dishes.
Step by step cooking recipe
Rinse the tomatoes, remove the middle, cut into 4 parts.
Rinse the hot pepper, remove the stalks and seeds, cut into large pieces.
Disassemble the garlic into cloves, peel.
Pass the tomatoes through a meat grinder, then pepper and garlic into a separate container.
Pour the tomato mass into a saucepan, bring to a boil, salt and boil over medium heat for 1-2 minutes.
Add chopped peppers and garlic, mix, bring to a boil again and cook over medium heat for 5 minutes, periodically removing the foam.
Pour the boiling adjika from tomatoes and garlic into sterile small jars, seal tightly, turn upside down, wrap and leave to cool completely. Store chilled sauce in the refrigerator.