Spicy tomato adjika is perhaps the best sauce for serving baked, boiled or fried meat. She emphasizes its taste so perfectly that one can even forgive the lack of a side dish in such a dish.
Adjika is created in the season of picking ripe tomatoes, sweet and hot peppers - the last ingredient is just responsible for the pungency of the sauce, coupled with garlic. It should be remembered that the seeds in the pods of hot pepper are the hottest, therefore, if harvesting is not expected too vigorous adjika, then you need to get rid of them by opening the pods and working in rubber gloves, otherwise you can burn the skin hands.
You need to store the sauce in the refrigerator or cellar, basement, but always cool, as it can begin to "ferment". Its shelf life is up to 6 months.
Ingredients:
Tomatoes - 0.5 kg
Bulgarian pepper - 1 pc.
Garlic - 8 cloves
Hot pepper - 3 pods
Salt - 1 tablespoon
Preparation:
1. Prepare the required foods. In this recipe, the proportions of ingredients are indicated for a 0.5 liter can, but they can be reduced or increased depending on the container taken, as well as your tastes, the preferences of relatives or guests.
2. Rinse the tomatoes thoroughly in water, cut each fruit in half and remove the cuttings, then cut into large slices or quarters. Cut the tails from the pods of hot pepper, open them with a knife, working with rubber gloves, remove the seeds and rinse. Do the same manipulations with sweet bell peppers. If you wish, you can add a little more sweet pepper if you plan to prepare a not too bitter adjika. Divide the garlic into cloves, peel and rinse.
3. Place the tomato slices in the bottom of a food processor or chopper bowl, then add the peeled bell peppers, hot peppers and the garlic cloves.
4. Grind everything on a pulsating mode for 3-4 minutes, turning large pieces into a pureed mass.
5. Pour the tomato mass into a deep container and add salt. Many culinary experts also prefer to add granulated sugar, but because of it, adjika can begin to "ferment", so this step is purely optional. Stir gently to dissolve the salt completely.
6. Pour into a lidded container / container, seal and place in a cool place to cool.
7. It is advisable to serve the sauce cold. When serving, put part of the tomato adjika in a bowl or on a saucer, garnish with fresh herbs.
If the taste of the sauce is too spicy, then it is recommended to drink it with cold milk, not water!
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