Beet ajika is a piquant and aromatic seasoning that can give a special taste and flavor to a variety of dishes. It is prepared from fresh vegetables, has a bright color and rich taste. Beet adjika can be served with meat, fish, vegetables or simply spread on bread as an appetizer.
Such adjika not only gives dishes a bright flavor, but also has a number of useful properties
.
Beets contain a large number of vitamins and minerals that help strengthen immunity, improve digestion and reduce blood cholesterol.
Let’s tell you how to make beet ajika
.
Ingredients:
- Beets – 1 kg;
- Tomatoes – 1 kg;
- Bulgarian pepper – 1 kg;
- Hot pepper – 3 pcs;
- Garlic – 2 heads;
- Sugar – 100 g;
- Salt – 2 tbsp;
- Vinegar 9% – 100 ml;
- Vegetable oil – 100 ml.
Output: 3 jars of 0.5l. and a little left over
Preparation of beet adjika:
Peel the beets from the peel and pass through a meat grinder. Remove the insides of sweet and hot peppers and also grind
them
in a meat grinder. Pour
boiling water over tomatoes for a couple of minutes, remove their skins
.
We also chop the tomatoes in a meat grinder and press the garlic cloves through the press to the total mass. Pour to the mixture of salt and sugar, stir and cook on high heat until boiling
. Then on low heat cook the mixture for 40 minutes. Pour vinegar and vegetable oil into the mixture, stir and cook for another 10 minutes.
After cooking, you should pack the ajika into jars and tightly close the lids. When the ajika cools down, it can be combined with various dishes: from sandwiches to borscht.
