It’s rare that a housewife can resist a new, unusual recipe, especially when it comes to preparing food for the winter. After all, in the fall, when there are a lot of fruits and especially vegetables not only in the markets, but also in your own garden, you want to make good use of all the numerous gifts of nature. Only a few months will pass and you will have to buy the same products at exorbitant prices, and their taste will no longer be the same as that of freshly picked produce from the garden. Therefore, in this fertile autumn season, in any home they try to use every day in the kitchen to their advantage, preparing something tasty and, of course, healthy for the winter.
A dish such as adjika “Zamanikha”, just by its name, beckons you to try to cook it. And if you try it once, then, most likely, the recipe for this seasoning snack will be on the list of your favorite winter preparations for a long time.
Main Ingredients
To make adjika “Zamanikha”, only the freshest and ripe vegetables are used, especially tomatoes and peppers. It is thanks to this that adjika gets its unique and attractive taste, despite long-term heat treatment.
Collect the following products from your site or purchase from the market:
- Tomatoes – 3 kg;
- Sweet bell pepper – 1 kg;
- Hot pepper - depending on the taste of spicy lovers - from 1 to 4 pods;
- 5 heads of fairly large garlic;
- Salt – 2 tablespoons;
- Granulated sugar – 1 cup (200 ml);
- Vegetable oil – 1 cup.
All vegetables must be thoroughly cleaned of dirt, washed, and then dried. Tomatoes are peeled from the stalks, both types of peppers are peeled from the seed chambers, internal valves and tails.
The garlic is freed from scales and divided into white, beautiful, smooth cloves.
Features of preparing adjika
First of all, the tomatoes are cut into small pieces and passed through a meat grinder. Oil is poured into a saucepan with a thick bottom, brought to a boil and the aromatic tomato mass is added there along with salt and sugar. Everything mixes very well. Tomatoes crushed in a meat grinder with spices are stewed over medium heat for about one hour.
While the tomatoes are simmering on the fire, you can work on the remaining ingredients. Peppers, both sweet and hot, are cut into small pieces and also chopped using a meat grinder. In the same way, all the garlic is passed through a meat grinder.
An hour after the tomatoes boil, chopped peppers and garlic are added to the pan, after which the aromatic vegetable mixture is boiled for another 15 minutes. Adjika “Zamanikha” is ready. To preserve it for the winter, it must be placed while still hot in sterile small jars and immediately rolled up.
When you make adjika according to this recipe for the first time, it is best to put a little of the finished product in a separate bowl and wait until it cools completely, and then just try it. After cooling, the taste of the seasoning changes.
Adjika “Zamanikha” is a wonderful seasoning for most meat dishes, as well as pasta, potatoes, and cereals. Moreover, it will be in demand as an independent snack.
