It turns out that modern tomato Adzhika means a completely different dish. In Abkhazia and Georgia, people do not cook traditional Adzhika with tomatoes. In the understanding of locals Adzhika is a mass consisting almost entirely of spices
. With tomatoes in Georgia and Abkhazia a different dish is prepared – sacebeli. However, in our country this word did not take root, so everyone calls sacebeli adzhika.
Let’s prepare Adzhika with tomatoes for the winter.
Ingredients for Adzhika:
- Tomatoes – 5 kg;
- Parsley – 130 g;
- Red bell pepper – 1.5 kg;
- Hot red pepper – 4 pcs;
- Garlic – 200 g;
- Salt – 3 tbsp;
- Sugar – 3 tbsp;
- Vegetable oil – 200 ml.
Preparation of Adzhika:
Grind tomatoes through a meat grinder, use a large grating. Be sure to remove the stalk from the tomatoes before grinding.
In a cauldron pour vegetable oil, add tomato paste. Bring the tomatoes to a boil on high heat, and then cook for 1.5 hours on medium heat.
Peel from the insides of bell peppers, grind similarly through a meat grinder
.
In a separate bowl through a meat grinder grind peeled garlic
.
Shinkuem finely parsley. In a cauldron after 1.5 hours, add the mixture of sweet and hot peppers, stir.
Bring the mixture to a boil, pour to the tomatoes and peppers salt and sugar, mix. Leave the mass on low heat to cook for 40 minutes.
At this time you can sterilize the jars and lids. After 40 minutes to Adzhika send chopped parsley, mix. Increase the fire, cook the mass for 15 minutes.
Then add garlic to the Adzhika, add the fire to be above average. Cook Adzhika 5 minutes, then put in jars.
Roll up the jars with Adzhika, turn the bottom up and cover with a towel.
It turns out to be a great appetizer, an addition to dishes and soups.
