Red Currant Adjika for Winter
Description
It works both for holidays and everyday meals. Of course, I should warn you right away: this is not the classic Korean-style red currant adjika recipe for winter. I'm not even sure they have red currants there. They probably used some other local berries. But I know for sure that the preserve should turn out tangy and spicy. By the way, don't worry that this red currant adjika recipe for winter calls for so much garlic and chili pepper—they are natural preservatives, so you don't need to cook this hot sauce; it will keep perfectly well all winter long! Good luck. Serve with greens and sauce.
Instructions
- 1
Step 1
1. Grind the berries, garlic, and both types of peppers in a blender, or run them through a meat grinder. Remember to remove the seeds from the peppers.
- 2
Step 2
2. Add sugar and salt. Mix and taste. Adjust the spiciness, acidity, and sweetness to your liking. Let stand overnight.
- 3
Step 3
3. Now pack into sterile jars and seal for winter storage. Store in the refrigerator.
- 4
Step 4
4. All done!