Bitter adjika from pepper and tomato

Step-by-step preparation

Cooking time: 2 hr 45 mins

1. STEP 1

   

   How to make bitter adjika from pepper and tomato for the winter? Prepare the products according to the list. Take red bell pepper; adjika is usually this color. Choose ripe, juicy tomatoes; they serve as the basis for the sauce. Adjust the amount of hot pepper to your taste.

2. STEP 2

   

   Wash the tomatoes, dry and cut into large pieces, removing the hard part at the stem. You can remove the skin from them, I left it with it. How to remove the skin from tomatoes? Wash them and make cross cuts on top with a sharp knife. Place in boiling water for 1-2 minutes. Remove, cool slightly and remove the skin, wash the bell pepper, cut off the tail and remove the core and seeds. Chop the peppers as coarsely as the tomatoes. Peel the garlic.

3. STEP 3

   

   Transfer the tomatoes to a blender bowl.

4. STEP 4

   

   Scroll them until you get a paste. You can use a meat grinder or food processor for this purpose. Immediately pour the finished puree into a large cooking pot. It is better if it is made of stainless steel or enameled; aluminum metal can oxidize. Grind the bell pepper in the same way. If you have a small grinder bowl, do this in small batches. Do not add pepper to the pan yet.

5. STEP 5

   

   Take hot pepper. I scroll it whole, leaving the core and seeds - it turns out spicier and more aromatic. If you remove the seeds, the taste will be a little softer. Grind the garlic in any convenient way - with a grater, press or the same blender.

6. STEP 6

   

   Place the saucepan with the tomato puree over medium heat. Bring the mixture to a boil, reduce the heat and leave the puree to cook. When some of the liquid from the tomatoes has evaporated (about 20 minutes), add bell pepper to it. Continue cooking the adjika, evaporating the liquid, making sure to stir it at the same time. After 20 minutes, add hot pepper and garlic, cook the mixture for another 5 minutes.

7. STEP 7

   

   It is better to add salt, sugar and vinegar gradually, in portions, tasting the mixture. Spicy adjika made from tomato and garlic is ready! Pour it into sterilized jars and screw on the lids. Then turn the jars upside down, cover with a warm blanket and leave to cool until the morning.

8. STEP 8

   

   Store the finished adjika in a cool place. You can eat it immediately after cooking. Bon appetit!

Comments on the recipe

Elena Belashova

25.08.2023

4.8

We have such a spicy adjika called “OGONYOK”, I peed it so that my husband wouldn’t confuse it with jam in the morning or evening, and generously spread it on bread. Delicious!!!! Thank you, I’m sharing my photos. It’s a pity they don’t have a meat grinder; I grind everything in my Magic Bullet.

LUSSIYA

25.08.2023

4.9

Delicious! I just love adjika, and here’s your recipe! My family always liked it when I made this recipe:

Antonina

25.08.2023

4.6

And I make this adjika: “Adjika with eggplant” - 1.5 kg of tomato, - 1 kg of eggplant, - 1 kg of sweet bell pepper, - 300 g of garlic, - 3 pieces of hot pepper, - 1 glass of sunflower oil, - 100 g of vinegar 9%.- salt to taste. Peel the vegetables, mince, add oil, salt, mix well, place in an enamel bowl, boil for 40-45 minutes.

alex

25.08.2023

4.8

Perhaps the best adjika recipe on this site. My wife and I took it as a basis. We prepared it (according to my wishes) with some changes - no bell pepper, only garlic, cherry tomatoes, hot capsicum, salt, natural apple cider vinegar, olive oil. We poured it into 0.25 liter jars sterilized in the oven, it turned out very “portionally” It is perfectly stored at room temperature, in a year out of 30 of these, not one of them swelled. In the cold season, with vodka, and with meat from the oven... Good luck to everyone in your culinary discoveries!

Laura

25.08.2023

4.5

I made a good recipe just a little spicier.

Mikhail M.

25.08.2023

4.6

In the recipe we put it through a meat grinder and cook it, and in the photo we use a blender. If we cook, then we need more tomatoes. And there's not enough horseradish.

Lelya

25.08.2023

4.6

how much hot pepper - 0.5g? This is very little.....And how much adjika is produced at the output? 1 liter jar or more?