Adjika from green tomatoes

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   How to make adjika from green tomatoes for the winter? Prepare all the necessary ingredients. The main component is green tomatoes.

2. STEP 2

   

   Remove the stems from the tomatoes, cut the peppers in half and remove the core and seeds. Peel the onion and garlic. Rinse all vegetables under running clean water.

3. STEP 3

   

   Wash and sterilize jars and lids in any way convenient for you. I usually do this in the oven. I put the jars and lids in a cold(!) oven, turn on the “top-bottom” mode, set the temperature to 180 degrees and leave it this way for 20-30 minutes.

4. STEP 4

   

   Next you need to chop all the vegetables. This can be done using a meat grinder or blender. In the recipe, the vegetables were pureed in a blender. So, chop the tomatoes.

5. STEP 5

   

   Pour the resulting mass into a saucepan or cup in which you will cook adjika.

6. STEP 6

   

   Place bell pepper, hot pepper pods, garlic and onion into a blender bowl. For convenience, I cut the vegetables into fragments so that it would be easier and faster to grind them into puree.

7. STEP 7

   

   Pour the contents of the blender into the tomatoes.

8. STEP 8

   

   Add salt, sugar to the pan and pour in refined vegetable oil. I used Adyghe salt to prepare adjika; it contains dry seasonings, which undoubtedly makes the taste of the finished dish brighter.

9. STEP 9

   

   Mix everything and place the pan on the stove. After boiling, reduce the heat to low and cook the adjika for about 30 minutes (stir occasionally). Five minutes before cooking, add dry basil to the tomatoes. This time I also added a pinch of hop-suneli and some hot dry pepper flakes. At the very end, pour in the vinegar, leave to simmer for about a minute and remove the sauce from the heat.

10. STEP 10

    

    Place the hot adjika into sterile jars, roll up the lids and turn the top upside down. Wrap the workpiece in a warm blanket or towel and leave until completely cooled at room temperature. Then put the jars in the pantry, cellar or on the bottom shelf of the refrigerator for long-term storage.

11. STEP 11

    

    Fragrant and delicious adjika made from green tomatoes is ready!

Comments on the recipe

Natalia M

16.12.2023

4.8

I have quite a few green tomatoes left to trim. After searching for recipes, I settled on adjika made from green tomatoes for the winter. I always cooked red adjika, but here I have green one! After processing I lost 3 kg. 200 g tomatoes. I added onions, peppers and a lot of garlic to them. I scrolled everything through a meat grinder with a large grid. I didn’t have fresh hot pepper, so I added some dried pepper along with the seeds. I also supplemented my adjika with curry powder. I added more sugar while testing. Usually I boil adjika to a thick consistency, but this time I left quite a lot of liquid for juiciness. I got 4 cans of 0.7 l each. and 1 can 0.5 l. The adjika turned out to be spicy, sweet, and very aromatic! It does not have a tomato taste, like adjika made from red tomatoes. This is a completely different, new taste for me! Thank you!

Julia

16.12.2023

5

Super recipe! I prepared adjika from green tomatoes for the winter and immediately killed two birds with one stone, got a delicious dish, and added green tomatoes. A great addition to both meat and potatoes. Thank you very much for the recipe!