Description
Ajika is very spicy. To use carefully. For example, spread a thin layer on bread. The recipe was invented independently by the selection of ingredients.
Ingredients
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Peppers red hot chilli
3 tsp
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Zucchini
3 kg
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Beets
2 piece
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Garlic
6 piece
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Bow white
3 piece
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Cherry tomatoes
2 kg
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Salt
1 Tbsp
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Sugar
4 Tbsp
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Vinegar
100 ml
Cooking
Grew up on my balcony pepper. Vigorous outrageously. And I decided that it is necessary to apply. Thus was born the idea to make a spicy seasoning. Type adzhika.
Here's the pepper. Who in the subject, tell me the grade. Pods small, growing upwards, acute to ugliness. Similar to the sort of "Spark", but I doubt it.
I dried and ground in a coffee grinder. Can not drying, but I've done along the way, the stock of peppers for the winter.
Took 3 zucchini, total weight about 3.5 kg (frame only 2 got).
Two beets, 3 onions, 4 to 6 small heads of garlic.
Onions and garlic passed through a meat grinder in a bowl, and beets in another. Onions and garlic, poured half a glass of 9% vinegar and it can also happen separately. They will need at the very end of cooking. Let marinated.
Using a grater shredded zucchini.
Filled them with beets.
And a couple of kilos of pureed tomatoes. There are 3 teaspoons in my pepper. But there's a good choice. Someone yadrena have someone on the contrary. Even add a tablespoon of salt and 4 tablespoons of sugar (sugar is optional - it is possible not to put - it is a matter of taste, but I like it).
Get a bowl with red ground and Luco-garlic bowl.
In the cauldron (in the pan, but need to stir constantly, and still a little, but will burn to wash then...), boil the mass about half an hour, then add camarinopoulos Luco-garlic mixture. Along the way, put in sterilized banks.
Until all is cooked, check the seasoning. Gorgeous! Vigorously, that the question arose, to eat vodka sauce or seasoning to drink vodka.
As banks presterilized, close. I recently bought this Shaitan-car. Experience. The machine did it, although I like the seaming.
From this I got 5 of these half-liter jars and a bit left to use now. Bon appetit!
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