Adzhika is a traditional seasoning of Caucasian cuisine. In fact, it's a salty and hot sauce. There are plenty of recipes for this seasoning. Each product has its own product.
The main components of adzhika remain acutepepper, salt, as well as various spices, including savory, mint, basil, dill, coriander and garlic. If you depart a little from the traditions of the Caucasian cuisine, then in the sauce you can add a little sweet and sour notes. For this, add the apples, sweet pepper to the seasoning. The finished product looks more like ketchup. If necessary adjika from green tomatoes is closed for the winter. This allows you to keep the seasoning for a long time.
Adjika from green tomatoes allows to improvetaste of many dishes. However, most often this sauce is fed to meat of poultry, pork, beef, fish, vegetables and some dairy products. Prepare the same seasoning at home is not difficult. The main thing is to choose a recipe that the whole family will like.
Do not serve hot sauce. Before tasting adzhika should cool slightly and stand for several hours. Thanks to this sauce will become more flavorful, and will be better felt acuity.
With regard to storage methods, optionsonly a few. As a rule, adzhika from green tomatoes for winter is rarely closed. This product is not intended for long-term storage. It is enough to shift the sauce into a suitable container, cool it, and then place it in the refrigerator.
If there is still a desire to close adzhika for the winter,then you should prepare the banks in advance. Containers should be glass. Banks need to be washed thoroughly, preferably in a solution of soda. After that, you need to sterilize them. In the containers prepared in this way it is necessary to lay out the adzhika and close tightly with lids. Store the sauce in a cool and dark place.
So, how is the adjika prepared from green tomatoes? The recipe is quite simple. To begin with, prepare the products. To prepare the sauce you will need:
Adjika from green tomatoes has a uniquetaste. It perfectly complements meat dishes. For its preparation, you must prepare the products. First you need to peel the pepper from the seeds, garlic from the husk. The components must be thoroughly washed. Then, tomatoes, peppers, garlic and green onions should be ground, passing through a meat grinder.
Ready homogeneous mass should be placed insaucepan and cook for about 60 minutes. After this time in the mixture must be added vinegar and vegetable oil, sugar, salt. Cook the sauce for another 20 minutes on low heat. Adjika from green tomatoes is ready. Hot sauce should be poured into pre-prepared containers, and then rolled up.
How else is the adjika rolled from a green tomato onwinter? There are many ways of making this seasoning. If you want to get a sauce sharper, then you should pay attention to this recipe. To prepare Adzhika you will need:
Simple Adjika from green tomatoes, recipewhich is described below, will be to the liking of all lovers of extraordinary sauces. If necessary, seasoning can be done a little bit sharper. To prepare the adjika, you should carefully prepare the vegetables. To begin with it is necessary to clear and wash them. Now the products must be cut into pieces and crushed in a blender. If you want, you can skip everything through the meat grinder.
The resulting mass should be placed on the fire andcook for an hour. In conclusion, vegetables should be added garlic, previously passed through the press, salt, vinegar, vegetable oil. The sauce must be boiled. This takes no more than 20 minutes. Acute adjika is ready. It remains to pour it over the sterilized jars in a hot and roll.
Another unusual sauce is Adjika from greentomatoes with horseradish. Such a seasoning is being prepared very quickly. Adjika from green tomatoes in this case does not require heat treatment. The seasoning, which includes the horseradish root, can remain tasty and fresh for a long time. To prepare the sauce you will need:
This sauce is cooked without cooking. The whole process takes a little time. the main thing is to observe all proportions. Green tomatoes should be washed well and cut into quarters. Horseradish and garlic should be cleaned and chopped. Pepper should be cut with rings, and dill rinse. Prepared components must be ground to a homogeneous mass. To do this, you can use a meat grinder or a blender. Add sugar and salt to the mixture. The composition must be mixed well. Adjika is ready.
The sauce can be spread over cans, pre-sterilized, and then closed. Keep the seasoning in the refrigerator or in the cellar, where it is dark and cool.