Ajika without canning
Description
The recipe won't take much time. Natural adjika without canning at home is a great alternative to store-bought sauces and ketchup. Depending on your taste preferences, you can make it spicier or, on the contrary, milder. 1. First, wash the tomatoes and pat them dry a little. Cut into small pieces and run through a meat grinder. 2. Peel the onion and garlic. Wash the sweet pepper and remove the seeds. You can do the same with hot pepper to reduce the heat. If you want a fiery taste, you can use the pepper with seeds. Run everything through a meat grinder. 3. Pour vegetable oil into the resulting mixture and put it in a large pot over heat. 4. After it comes to a boil, add a little salt and sugar. Simmer on low heat until you reach the desired consistency. Depending on how juicy the tomatoes are, the adjika may cook for up to 3 hours. 5. Then remove from the heat and pour into clean jars. Let cool, then cover with lids and refrigerate. That's a simple adjika recipe without canning. If you like, you can add herbs and spices to enhance the aroma. Serve the appetizer at the table.