Tomato Adjika Without Pepper for Winter
Description
The recipe won't take much time. Adjika is usually used to add heat to poultry and meat dishes, though some gourmets never tire of experimenting and add adjika even to fruit. You can use this adjika as a sauce. Lightly parboil the eggplants, then marinate them in this adjika with a little vinegar added. Serve warm or chilled.
Instructions
- 1
Step 1
To make ajika, I use these spices. This is a spice set for ajika. You can use any that are available to you.
- 2
Step 2
Wash the apples. Cut the apple flesh away from the core.
- 3
Step 3
Run the tomatoes through a juicer to obtain tomato juice. I prefer making adjika without seeds and tomato skins.
- 4
Step 4
Peel the yellow onions. Cut each bulb in half. Don’t bother finely chopping the onion—it will cook down, and we’ll still blend the adjika in a blender.
- 5
Step 5
Add the apples and onion to the prepared tomato juice. Place on the stove and simmer over low heat for 50 minutes. Do not cover with a lid. The tomato juice will splatter from the pot. Be careful.
- 6
Step 6
When the juice with the vegetables and apples has reduced by 70%, add the spices, salt, and sugar to the mixture. Purée the mixture with an immersion blender until smooth. At the very last moment, press the garlic into the mixture. Stir. How much sugar and salt to add? You could say—to taste. As a guideline: for 3 liters of tomato juice I add 1 tablespoon of salt and 3–5 tablespoons of sugar. I add 1 head of garlic (I run the garlic through a press).
- 7
Step 7
Pour the adjika into sterilized jars and seal them. My adjika like this simmered for about 1 hour and keeps perfectly without refrigeration in sealed sterilized jars. I don’t add vinegar to my adjika.