Try these different, wildly spicy, and delicious options. Unless, of course, you like such dressings and sauces.
Adjika with khmeli-suneli
Ingredients:
1 kg of hot red pepper
200 gr. peeled garlic
100 g salt
100 g hops-suneli
2 bunches of cilantro
How to cook:
1. Pepper to remove seeds and mince with garlic and herbs.
2. Add salt and suneli hops. Mix.
3. Arrange in sterilized jars, close the lids and store in the refrigerator. You can try right away. For better preservation, you can add 2 tbsp. l. vinegar essence.
Adjika Abkhazian
Ingredients:
0.5 kg hot or bitter pepper
350 gr. garlic
100 g walnut kernels
1 large bunch of basil
1 bunch of dill
200 gr. salt
4 tbsp. l. hops-suneli
1 tbsp. l. coriander seed
How to cook:
1. Mince a whole pepper, peeled garlic, nuts, herbs and coriander through a meat grinder.
2. Add salt and suneli hops. Mix everything.
3. Store the workpiece in the refrigerator in closed, clean jars or containers.
Adjika with apples
Ingredients:
1 kg hot pepper
1 kg bell pepper
2 kg of tomatoes
0.5 kg apples
0.5 kg of carrots
300 gr. garlic
1 cup vegetable oil
100 g salt
1 tbsp. l. ground black pepper
How to cook:
1. Wash all vegetables and apples. Peel carrots, garlic and peel from apples.
2. Scroll all prepared ingredients through a meat grinder or blender.
3. Add salt, ground black pepper to the sauce and pour in vegetable oil.
4. Put the dishes with the sauce on the lowest heat and simmer the mass for two and a half hours, stirring occasionally.
5. Put the prepared adjika in sterilized jars and roll up.
From this amount of ingredients, approximately six half-liter cans are obtained.
Adjika with table horseradish "Yuzhnorusskaya"
Ingredients:
10 pieces (medium size) red hot peppers and better than "Rotonda" variety
0.5 kg of tomatoes
5 kg of tomatoes
1 cup grated table horseradish
200 gr. garlic
200 gr. Sahara
200 ml 6% vinegar
100 g salt
How to cook:
1. Mince tomatoes, hot peppers, peeled garlic and grated horseradish.
2. Mix everything thoroughly. Add sugar, salt and vinegar.
3. Arrange Adjika in dry and clean glass jars, close with any lids.
You need to store the finished seasoning only in the refrigerator, for a long time, you can until spring.
Good luck to you! And a delicious winter!
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