Fresh adjika
Description
A simple preservation recipe. Raw adjika is the perfect bitter sauce you can serve at the table on weekdays and on holidays alike. You can adjust the heat to your liking by adding a little more tomato paste or a little more hot pepper paste. Remember that the sauce’s full flavor develops after 2–3 days in the refrigerator. After 7–10 days, the adjika may ferment and turn sour. Don’t worry, and don’t boil it—the flavor will settle again and you can eat it once more. Fortunately, there’s never enough of this sauce, and it doesn’t have time to spoil. The preserve is ready for winter storage.
Instructions
- 1
Step 1
Prepare the listed ingredients. Wash the tomatoes thoroughly together with the hot peppers, and pat dry with paper towels. It's best to use the "Mikado" variety — it's very meaty and less juicy. With it, the adjika will turn out thick and appetizing.
- 2
Step 2
Cut the green cores out of the tomatoes and cut the flesh into quarters so it fits through the meat grinder tube and does not get stuck inside.
- 3
Step 3
Peel the garlic cloves and rinse them. Cut the stems off the hot peppers and carefully cut them in half. Do not touch the seeds with your hands, or they may burn your skin! If you prefer a milder adjika, carefully scrape the seeds out of the hot peppers.
- 4
Step 4
Run all the chopped pieces through a meat grinder into a bowl or salad bowl. Use the attachment to your liking: coarse or fine.
- 5
Step 5
Add the salt and granulated sugar. Be sure to add sugar—it will bring out the flavor of fresh adjika! You can also season the sauce with ground black pepper, khmeli-suneli, and other spices and herbs.
- 6
Step 6
Pour in the vinegar and vegetable oil and mix into the prepared tomato sauce. Fresh adjika is fully ready!
- 7
Step 7
Chill the adjika in the refrigerator and pour it into a sauce boat when serving at the table. It can be added when cooking stews, sauces, main courses, and so on. Enjoy your meal!