Raw adjika with different peppers

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   First of all, let's prepare the products. Everything needs to be weighed. In the description, the weight of the ingredients is given already in purified form, but first, weigh it at least approximately, and then you will see as you go. I have green and red bell peppers - it turns out very fragrant!

2. STEP 2

   

   Wash the vegetables well. Cut off the place where the stem attaches to the tomato, cut the bell peppers in half and remove all the seeds with veins. Peel the garlic, scrape the horseradish root well with a knife - the peel comes off perfectly. Peel the hot capsicum depending on how hot you want the adjika to be - if it’s not very hot, remove the seeds. I left the seeds in the pepper, I wanted a spicier sauce)) Well, check weighing!

3. STEP 3

   

   Now we choose the grinding method. I only prefer a meat grinder. Many people like to make sauce in a blender, but I don’t feel these “pieces” inherent in adjika. Therefore, using the old proven method - a meat grinder! It’s still better to grate horseradish root on a potato pancake grater - this is the best way to grind it. In what order to grind is not important.

4. STEP 4

   

   Place all the chopped vegetables in a pan or bowl of suitable size. Add our spices. Pour vinegar. I only use table 9%; I haven’t prepared adjika with other types of vinegar. Add salt. The amount of salt called for in the recipe is perfect for this recipe and for our family. Try adding half the volume, mix everything, try. It’s better to add it gradually than to worry later that you don’t like the taste.

5. STEP 5

   

   Mix everything and let it brew for 5 - 10 minutes. In the meantime, we will prepare the jars. Sterilize in any way convenient for you. I find it convenient to do this in the microwave. Pour 100 ml of water into a clean jar and place in the microwave for 10 minutes at 850 W.

6. STEP 6

   

   Pour adjika into prepared jars, close the lid and place in the refrigerator. Well, or in the basement, if it’s really cold there. This adjika recipe requires “refrigerated” storage. I made 3.5 liters of wonderful hot sauce.

7. STEP 7

   

   Cook for your health.

8. STEP 8

   

   Bon appetit!