Adjika from tomato
- Preparation time:30 minutes
- Cooking time:30 minutes
- Flow temperature:Room temperature
- Processing Type:Cooking
Spicy aromatic seasoning, without which it is impossible to imagine Caucasian cuisine, appeared thanks to the Abkhazian shepherds, who began to mix salt with pepper and aromatic herbs. Many centuries have passed since then, adzhiki recipes have changed and become more complicated, but red pepper, salt, garlic and spicy herbs still remain its unchanged ingredients.
Basil, dill, thyme, cilantro - fresh or dried, as well as ground seeds of these herbs are added to the paste. Now in the cookbooks of hostesses you can find dozens of recipes for making adzhika, and what options there are not found: adjika with horseradish, cherry plum, zucchini and carrot, from beets, apples and gooseberries, from greens, cooked hot and without cooking.
The most common recipe is adzhika of tomatoes. Tomatoes, by the way, were not included in the original recipe of adzhika, but we often call spicy tomato sauces adjika. Pasta acquires a rich red color is not at all because of the tomato, but because of the red paprika. For what gourmets love adjika, so much for the savory taste and aroma that it gives to dishes. This spicy pasta is most often associated with meat dishes: juicy kebab, baked chicken, manti. But adjika is perfectly combined with vegetables: new potatoes, boiled in uniform, zucchini, stewed cabbage.
You can use adjika and snacks. For example, serve before the main course with fresh hot tortillas. Different types of adjika will open and give new flavors to fish dishes and dairy products. Like any sauce, adjika has its own regional peculiarities: it is cooked in different ways in Abkhazia and in Georgia. Adjika is considered the most popular in Georgian cuisine, in the recipe of which the main role is played by red and spicy peppers, a mixture of Georgian cuisine herbs and red wine vinegar. In other embodiments, tomatoes and garlic are added to this mixture.
Green piquant adjika is served to dairy dishes, the basis of which is green pepper and spicy fresh greens. In Abkhazia, adjika is prepared in much the same way, but at first glance there are small nuances that change the taste of the sauce. For example, in the red adjika - the one that is done with wine vinegar - add walnuts and seeds of savory, cilantro and dill. And in the green put more herbs than green pepper. Also in Abkhazia, a dry mixture is spread, which is used as a basis for making hot sauces. It consists of ground red pepper, salt, coriander, basil and dill.
In addition to the wonderful taste qualities adjika has another very important property: it is good for the body. Due to the sharpness and healing properties of its constituent plants, adjika improves metabolism, promotes digestion, strengthens the immune system, enhances energy potential and tones blood vessels. In the cold season, adjika is simply indispensable on the table, because it also has a warming effect, so the adjika recipe for winter is in the cookbook of almost every hostess.
The adjika brings great health benefits in the winter;because tomatoes also have many beneficial properties: they contain many useful vitamins and elements. We propose to try a simple and quick recipe: wash the vegetables and cut them into pieces, then grind them in a meat grinder, while the horseradish root should be added gradually, in small pieces, because it is hard and not well ground. Boil the mixture for 30 minutes, then add vinegar 3%, pour into prepared jars for cooling and roll up.
How to cook adjika
Wash tomatoes, dry, cut into quarters. Rinse Bulgarian pepper and remove seeds. Hot peppers also wash and remove the tails. Peel the garlic. Then grind vegetables through a meat grinder. Add grated horseradish. Important! Hot pepper is passed last. And be careful in working with him otherwise.
Then this tomato mixture should be poured into an enamel pan, mix thoroughly with a wooden spoon, add vinegar, sugar and salt. Stir until complete dissolution of the spices and leave in this form overnight.
In the morning, you need to drain the resulting liquid (gently so that the tomato mixture remains untouched), and place the homemade adjika in glass jars, close the lid and put in the refrigerator.Keep the adjika from a tomato in a cool place so that it does not turn sour.
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