Tomato and Pepper Adjika
Description
A simple way to prepare for storage. Buy “Mikado” variety tomatoes—they are fleshier and less juicy, so you won’t have to reduce the adjika for too long. It’s also best to use red or orange peppers, as green pepper combined with red tomatoes will give the adjika an unappetizing color. You can add chopped parsley and cilantro to the adjika, but then you need to cook it thoroughly so the jars don’t “explode” during storage. The jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
Prepare the listed ingredients. Rinse the tomatoes, bell pepper, and hot pepper. Peel the garlic cloves and rinse them as well.
- 2
Step 2
Cut out the green cores from the tomatoes and cut them into quarters so they fit through the meat grinder tube. Trim off the stems of the hot pepper and cut it in half, trying to do this carefully and not touch the seeds. At this stage, keep in mind that adjika made with hot pepper seeds turns out spicier than without them.
- 3
Step 3
Cut off the tops of the bell peppers and remove the seeds; cut into strips or large cubes.
- 4
Step 4
Pass the peppers and garlic through a meat grinder into a salad bowl or deep bowl, using a coarse or fine-hole plate.
- 5
Step 5
Do the same with the tomato slices and the hot pepper slices. Be careful not to touch the hot pepper with your hands—it can burn mucous membranes and the skin on your hands.
- 6
Step 6
Transfer the crushed mixture to a kazan or a pot with a non-stick bottom, add salt and granulated sugar. Pour in the vinegar and vegetable oil.
- 7
Step 7
Place the container on the stove, bring to a boil, and reduce the heat to medium. Simmer the adjika for about 10–15 minutes, stirring occasionally. Be sure to cover the container with a lid so you don’t splatter everything around.
- 8
Step 8
Then turn off the heat and purée the entire mixture with an immersion blender. Pour it back into the pot and bring to a boil again.
- 9
Step 9
At this time, scald the jar and lid with boiling water, pour the prepared adjika into the jar, and immediately seal it by screwing on the lid or using a canning jar wrench. Cool at room temperature and store until winter.
- 10
Step 10
If needed, take out the prepared adjika and serve it chilled. It is especially delicious with roasted meat, chicken, fish, potatoes, and the like. Enjoy your meal!