Ajika from tomatoes with garlic and pepper for the winter

40 min.
5 cans
Ajika from tomatoes with garlic and pepper for the winter

Adzhika is a favorite “winter” sauce of many housewives. She is loved for taste and aroma, versatility and simplicity of cooking. It is combined with pasta, rice and any meat. The recipe does not imply the use of vinegar, while Adjika is stored for a long time.

A step -by -step recipe for cooking

1
Rinse the tomatoes, remove the middle, cut into 4 parts. Clean the bell pepper and pepper from the seeds, cut it arbitrarily. Clean the garlic.
2
Pass all the prepared vegetables through a meat grinder.
3
Place the vegetable mass in a bowl for cooking, salt, mix and bring to a boil over high heat. Boil the sauce, stirring, within 5 minutes.
4
Pour boiling adjika into pre -sterilized small jars, tightly close, turn upside down, wrap it up and completely cool. Such a workpiece is calmly stored at room temperature for 1 year.
Helen Lipko
Recipe Author:
Helen Lipko
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