Raw ajika for winter
Description
Homemade preserves keep for a long time. In my opinion, this simple raw adjika recipe for winter is ideal—with it, the appetizer turns out especially tasty and spicy. Another advantage of this cooking method is that the adjika is not heat-treated before we pack it into jars, which means it retains more nutrients and vitamins. And in my view, this kind of product has the most natural flavor, so I recommend you try this raw adjika recipe for winter. The preserve is ready for winter storage.
Instructions
- 1
Step 1
The very first thing we need to do is wash the sweet and hot peppers thoroughly and let them dry completely, because if water gets into the adjika, it will not keep for long. Next, remove the seeds from the clean, dry sweet peppers and cut off the stems.
- 2
Step 2
Remove the stems from the hot peppers, but do not scrape out the seeds—that is where most of the heat comes from. If you do not like seeds in your adjika, you can remove them, but then add more hot peppers so the adjika is spicy enough.
- 3
Step 3
Next, we run the sweet and hot peppers through a meat grinder (with a medium die), peel the garlic, and run it through as well.
- 4
Step 4
Add salt and vinegar to the resulting mixture and mix everything thoroughly with a spoon (the spoon must be dry).
- 5
Step 5
Now all that remains is to pack the finished adjika into clean dry jars, cover them with nylon lids, and store them in the refrigerator. As I already said, adjika keeps well all winter; the main thing is to spoon it out with a dry clean spoon and maintain the proper temperature.