Description

Spicy raw sauce
Perhaps this recipe is not too relevant for this time of year. Still, October... But thanks LNataly Natalia (Natasha, Hello!), which tried this sauce, many cooks became interested in the recipe for cooking wonderful meals. And after a good "kick" from Daria Dasha M. (welcome, Dasha!), decided to post this recipe. He got me by accident, 20 years ago, one of my dear Granny eighty years old. Experienced people need to trust... That trust every year!

Ingredients

  • Tomato

    1 kg

  • Pepper

    400 g

  • Garlic

    200 g

  • Peppers red hot chilli

    300 g

  • Salt

    1 Tbsp

Cooking

step-0
The weight of the unpeeled vegetable. The cooking time is shown without regard to time of ripening adzhika.
step-1
Vegetables wash, peel. Hot pepper, of course, gloves! Cut into small pieces.
step-2
All the vegetables them in a meat grinder, using (preferably) a large lattice.
step-3
Add salt, mix everything thoroughly.
step-4
Put the sauce in any suitable container (pan, Bank, bucket). And put aside, not to interfere.
step-5
Once or twice a day mix, so to speak, bring down the "cap" that is formed during fermentation. The aging time adzhika depend on the vegetables used while cooking. It may be 2-3 days, maybe 10-12 days. Adjika is ready when "cap" will no longer appear on the surface.
step-6
After fermentation, pour the finished sauce in ANY container, close ANY lids. During his early youth, when I haven't had a huge number of jars of all sizes, store this seasoning in small plastic bottles from drinks, bottles of beer-vodka-champagne. Special storage conditions is not required (on the balcony, in the kitchen, under the bed...). From the amount of ingredients that comes to about 1.5 litres of the finished product. But this, again, depends on the juiciness of the vegetables.
Comments and reviews
  • user-avatar
    Александр Селиванов

    сырую аджику хранить??? она же долго не простоит. Если только маленькими порциями, чтобы сразу съесть.


  • user-avatar
    Елена Путрякова

    Здравствуйте. Перебродила моя аджика и на вкус кислая стала, как будто уксуса налили. Жаль, испортила продукты только.


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