Adjika with Tomatoes and Garlic, No Pepper
Description
Homemade preserves keep for a long time. Here is a simple recipe for making adjika from tomatoes and garlic, without bell pepper. If you leave bell pepper out of the recipe, add more tomatoes and spices so the adjika is aromatic and hearty. You cannot do without hot pepper, though—it gives the appetizer its characteristic heat and piquancy. Good luck! Jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
Thoroughly wash the tomatoes and cut them into medium-sized pieces. Run the tomatoes through a meat grinder. Also grind the peeled garlic, hot pepper (with seeds), and all the spices. Transfer the mixture to a large pot and set over low heat. Add salt and vinegar and bring to a boil.
- 2
Step 2
Pour the hot adjika into sterilized jars and seal with lids. After cooling, store in a cool place.
- 3
Step 3
Done. Serve at the table or store.