Universal recipes for adjika for the winter from a tomato include hot peppers and sweet varieties of tomatoes. The unique taste range is complemented by the vitamin value of the workpiece. Recipes of Georgian cuisine are recognized by all nutritionists as a stimulating dietary supplement.
A simple recipe for adjika for the winter, in addition to the tomato, includes from 2 to 3 grades of pepper, sweet peppers are taken as the basis. The sweetly sharp workpiece includes:
- tomatoes - up to 3 kilograms;
- hot pepper - 2 pods;
- sweet pepper - 500 grams;
- cayenne pepper - 3 pods;
- celery - 200 grams.
Spicy base additives:
- cloves of garlic - 5-6 pieces;
- parsley and dill - 30 grams;
- basil - a pair of twigs;
- cilantro - 40 grams.
- apple vinegar - four tablespoons;
- sugar - 20 grams;
- salt - 20 grams;
- oil - 150 grams.
Attention! With an increase in the amount of greens, it is necessary to increase the sugar and oil content.
Harvesting hot adjika tomato for the winter. Step by step recipe
Adjika from canned tomato harvesting for the winter requires mandatory processing by boiling. The summer version with a shelf life of 1-2 months can not be boiled, because it is quickly eaten. Tasty adjika is preserved in the following procedure.
- Tomatoes need to grind or turn into a meat grinder paste.
- You need to grind the peppers to a state of mashed potatoes. Then you need to mix with the tomato harvest.
- It is better to boil the resulting liquid mass for 15 minutes.
- It is proposed to chop celery and greens, then mix with garlic mass. At this point, sugar, salt and vinegar can be added.
- Then combine both parts of the workpiece. A portion of the oil is poured. The resulting substance is mixed until homogeneous. Then you need to put it on fire, boil for 15 minutes.
Attention! If grated mix of nuts will be added to the recipe, you must add vinegar before rolling in containers.
The delicious adjika spicy tomato is able to withstand long-term storage, it preserves all its properties for a long time. The presence of greens and peppers in the recipe can add rare micro and macro elements and increases the unique energy value of the product. “I love cooking” wishes you a pleasant appetite and recommends cooking adjika from pepper for the winter and adjika from the tomato for the winter.