Tomato and garlic ajika for winter
Description
You might say this isn't real ajika, that real ajika is made without tomatoes, but! Tomatoes soften the spiciness and enhance the flavor of this wonderful dish. Plus, you can eat it without worrying about turning into a fire-breathing dragon. :) Here's how to make it. Perfect served with pasta, meat, and vegetables.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Wash the vegetables and cut them into small pieces.
- 2
Step 2
Grind all the ingredients through a meat grinder using a coarse grater. Don't forget the salt!
- 3
Step 3
Stir thoroughly and leave at room temperature for several days to ferment. Foam will form on the surface, which should be "broken down" once a day by stirring the adjika with a spoon. Depending on the juiciness of the vegetables, this process may take from 4 to 7 days.
- 4
Step 4
Place the adjika into clean, dry jars, cover with lids, and store in a cool place.