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How to cook ajika without cooking
Probably everyone is familiar with such a beautiful spicy sauce as ajika. It is good for meat, fish, potatoes and even zucchini. In general, some add ajika to dumplings and do not complain at all. A matter of taste.
The only thing that stops housewives from cooking this dish is a long, tedious process, which is accompanied by a kitchen full of steam, and a strong aroma of seasonings, pepper and tomatoes. In short, there is no desire to cook this sauce all day long. But "Site" We can not leave it and offer you the original recipe of ajiki without cooking products.
Meet me, adjik Gypsy! It's simple and quick. You just need to wait until all the products are infused and mixed with each other for the sake of obtaining that “agic” taste.
Adjika for Winter Ingredients
Preparation
Resulting pungent It can be stored for a long time in a cool dry place or simply in a refrigerator. Its advantage is not only in relatively fast cooking, but also in the preservation of vitamins, because they do not suffer from heat treatment.
Council: if you cook a dish without heat treatment, try to pour boiling water on all kitchen utensils: a knife, a meat grinder and even a pan before cooking directly. This will increase the chances of getting quality results.
The only thing that stops housewives from cooking this dish is a long, tedious process, which is accompanied by a kitchen full of steam, and a strong aroma of seasonings, pepper and tomatoes. In short, there is no desire to cook this sauce all day long. But "Site" We can not leave it and offer you the original recipe of ajiki without cooking products.
Meet me, adjik Gypsy! It's simple and quick. You just need to wait until all the products are infused and mixed with each other for the sake of obtaining that “agic” taste.
Adjika for Winter Ingredients
- 1kg tomato
- 1 kg of Bulgarian red pepper
- 8-10 hot chili peppers
- 4 tbsp vegetable oil
- 100 ml of grape vinegar 6%
- 2 tbsp dry Abkhazian adjika
- 1 tbsp ground coriander
- 1 tsp ground black pepper
- 2 tbsp with salt slide
- 100g sugar
- 50g fresh cilantro
- 300g garlic
Preparation
- Wash and dry tomatoes, Bulgarian pepper, chili peppers, garlic and cilantro.
- Alternate, twist the vegetables through the meat grinder (do not touch the cilantro). That way they mix evenly.
- With your ponytails, cut your cilantro with a knife.
- To chopped in a meat grinder or blender vegetables add spices, vinegar, salt, sugar and vegetable oil.
- Stir the adjika, sprinkle the greens at the end. Let the sauce stand for at least 6 hours at room temperature. 159361
- In the meantime, sterilize the washed and dried glass jars in the microwave. About 8 minutes at maximum temperature. Hold the lids from the cans for 5 minutes in boiling clean water and wipe dry.
- Carefully fill the jars with hot sauce and close the lid. The dish is ready.
Resulting pungent It can be stored for a long time in a cool dry place or simply in a refrigerator. Its advantage is not only in relatively fast cooking, but also in the preservation of vitamins, because they do not suffer from heat treatment.
Council: if you cook a dish without heat treatment, try to pour boiling water on all kitchen utensils: a knife, a meat grinder and even a pan before cooking directly. This will increase the chances of getting quality results.
