Description
There's nothing more delicious seasonal vegetables that are pleasing depth of flavor and lots of vitamins. How to keep a little longer the taste of fresh vegetables? Recipe adzhika I got from my grandmother and the result is pleasing for many years. I want to talk about three ways to store adzhika and versatile sauce with it though.
Ingredients
-
Peppers red hot chilli
100 g
-
Vinegar
1 Tbsp
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Salt
50 g
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Pepper
0.5 kg
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Garlic
100 g
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Tomato
1.5 kg
Cooking
Prepare the vegetables, wash and peel. All the ingredients grind in a meat grinder, add salt and mix thoroughly. Of course, you can add pepper or herbs, but we love the classics.
This is already a sauce. It should be kept in a cool place, for example, in plastic sudochki with a lid or in jars in the fridge. Who have a cellar or basement that is easier. Nowadays, refrigerators have become larger than before, but the present mistress it is still tight ))) and Therefore have to have secrets...
Now my main secret: do the billet. Ready adjika lay in ice cube trays and send in the freezer for complete freezing.
That's the beauty of it, the form can be any - the main thing, taste!
Then release from molds, place in the package for long term storage and again in the camera. It is very convenient in terms of saving space in the refrigerator and in the freezer, and most importantly, maintain the fresh taste of adjika.
Will make a versatile sauce. We need: carrots, onions, and tomato juice (or paste, ketchup, etc.) - the number of ingredients will not lead, as it is individual, depending on how much sauce you need.
Onions and carrots to fry until Golden brown, add tomato juice (so much juice, and about as much sauce out), stew for 2-3 min., add a few cubes of frozen adzhika... fragrances that fill your home, delight of the household, just want the summer... and it is you have stored in the freezer )))
Ready! This versatile sauce is suitable for many dishes, it is possible to extinguish the meatballs, peppers and cabbage rolls, pour over cooked meat or stew it in the sauce, very tasty pasta, and cooked cereals.
Well, the last secret: if you want the sauce after cooking the stew until the color changes, put in sterilized jars and roll, the cheese becomes shelf stable. Help yourself! And to sum up.
Adjika fresh.
Adjika frozen.
Sauce long term storage.
Sauce with frozen cheese.
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