Rarely does a housewife resist a new unusual recipe, especially when it comes to preparations for the winter. Indeed, 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 use all the many gifts of nature with benefit. Only a few months will pass and all the same products will have to be bought at exorbitant prices, and their taste will no longer be the same as that of freshly picked products from the garden. Therefore, in this fertile autumn season, in any house in the kitchen they try to use every day with benefit, preparing something tasty and, of course, healthy for the winter.
Such a dish as “Zamaniha” adjika, by its very name, beckons to try to cook it. And if you try it once, then, most likely, the recipe for this seasoning snack will be included in the list of your most favorite preparations for the winter for a long time.
Main ingredients
Only the freshest and ripe vegetables, especially tomatoes and peppers, are used to make Zamanihi adjika. It is thanks to this that adjika gets its unique and attractive taste, despite the long heat treatment.
Collect or purchase from the market the following products:
- 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 glass (200 ml);
- Vegetable oil - 1 glass.
All vegetables must be thoroughly cleaned of dirt, rinsed, and then dried. Tomatoes are cleared of stalks, both types of pepper - from seed chambers, inner valves and tails.
The garlic is freed from the scales and is divided into white beautiful smooth cloves.
Features of cooking adjika
First of all, 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 fragrant tomato mass is added there along with salt and sugar. Everything mixes very well. Tomatoes with spices chopped in a meat grinder are stewed over medium heat for about one hour.
While the tomatoes are boiling over the fire, you can do the rest of the ingredients. Peppers, both sweet and hot, are cut into small pieces and also minced using a meat grinder. In the same way, all the garlic is passed through a meat grinder with them.
An hour after the tomatoes have boiled, chopped peppers and garlic are added to the pan, after which the fragrant vegetable mixture is boiled for another 15 minutes. Adjika "Zamaniha" is ready. To preserve it for the winter, it must be spread out while still hot in sterile small jars and rolled up immediately.
When you make adjika according to this recipe for the first time, it is best to set aside some of the finished product in a separate bowl and wait until it cools completely, and then just try. After cooling, the taste of the seasoning changes.
Adjika "Zamaniha" is a wonderful seasoning for most meat dishes, as well as pasta, potatoes, and cereals.Moreover, it will be quite in demand as an independent snack.
