Adjika

0.9k 3 / 5 2 минут -

The chutney I found on another website about 3 years ago, don't remember the author, but a big thank you to her, if the author finds out your recipe, I am very grateful to him. Adjika very tasty as you open it, right-I just couldn't be, teaspoons, eating :), is there and the bitterness from the peppers, and slightly sour, and sweet taste. I boil the chutney in the autumn, when the vegetables are cheaper, well, if anyone own kitchen garden you have growing these wonderful vegetables, then no words, harvest for the winter... :) so here it is..

Ingredients for Adjika

Step by step instruction of cooking Adjika

Шаг 1

After boil, cook on low heat for 30 minutes.
Then add the sunflower oil, mix well and cook for 30 minutes on low heat.
Add sugar, salt, hot pepper, garlic in the recipe and cook 1 hour on low heat.

Ready adjika lay in jars and store in the refrigerator.
For canning: cook for 2 hours 30 minutes.
When you add the sunflower oil, add 150-200 grams of vinegar 9%.
Adjika is ready, it is possible to preserve. In the end, I add salicylic acid (aspirin) and closed with a lid stored without refrigeration at room temperature in the apartment is on the shelves.
This sauce is good and chops, and fish, to pasta, to vegetables, to grilled eggplant. I even dumplings ate it :) And summer is very tasty to grill, barbecue...
Bon appetit!