Adjika without bell pepper
Description
Perfectly complements meat, poultry, and side dishes. Unlike tomato sauce, adjika is not cooked for long, and in some recipes it is eaten raw, although in this form it doesn't keep well. You can make it with tomatoes and garlic, or add any vegetables to taste, such as carrots, celery, herbs, and others. The sauce is ready. Store it in the refrigerator and serve with dishes.
Instructions
- 1
Step 1
1. Wash the tomatoes and cut them into large pieces, wash the celery stalk and chop it into small pieces, remove the seeds from the red pepper and cut it into pieces the same size as the celery.
- 2
Step 2
2. Peel the garlic cloves and chop them into small pieces, finely chop the fresh basil. Place all the ingredients in a blender and process until smooth.
- 3
Step 3
3. Transfer the mixture to a saucepan, reduce heat after boiling and simmer for 30 minutes. Add vinegar, olive oil, and salt. Cool the adjika, then pour into a jar. Store in the refrigerator or cellar.