Adjika for Winter Without Sterilization
Description
This appetizer is quick and easy to prepare. Adjika without sterilization can be made in different ways. Actually, it is not always boiled for this. You can simply grind the vegetables, pour vinegar and oil over them, and add spices. The storage temperature of such a product should not exceed +5 degrees if you plan to keep the adjika until spring. If you use my method with boiling, this vegetable appetizer can be stored even at +15. It can be served warm or chilled.
Instructions
- 1
Step 1
So, let's prepare the vegetables. First, wash the tomatoes and peppers. Be sure to make sure no dirty residue remains on the vegetables. This can contribute to an unfavorable environment developing in the adjika.
- 2
Step 2
First, we deal with the tomatoes. Make sure every one is fresh and not spoiled. At the slightest doubt, take a knife and cut off the suspicious part. You can trim off the stems too.
- 3
Step 3
Now we move on to the peppers. The bell peppers and chili peppers have already been washed and dried. Cut off their stems. Cut the peppers lengthwise and remove the seeds. Chop the vegetables into pieces.
- 4
Step 4
We'll need a blender. Although it's not a panacea. You can simply chop the tomatoes and peppers very, very finely with a sharp little knife. But a blender or meat grinder is more convenient. I grind the tomatoes in the blender. You can peel the skins if you like. I put the ground tomatoes in a saucepan and bring them to a boil.
- 5
Step 5
While the tomatoes come to a boil, I grind the peppers. I add them to the boiling tomatoes. I bring to a boil, add vegetable oil, and simmer for about an hour over low heat. Ten minutes before it's done, I add salt, sugar, and vinegar. I turn off the heat. I add ground garlic and chopped herbs. I mix.
- 6
Step 6
While the adjika cools, prepare the jars. Wash them thoroughly. Pour boiling water over the lids. This will be a shield against bacteria. Divide the cooled adjika among the jars and store in a cool place. That could be a balcony, cellar, or refrigerator. You can eat the adjika right away.