Did you know that you can make beetroot adjika? This spicy and fragrant condiment can add a unique flavor and aroma to a variety of dishes.
Ingredients (for 3 jars of 0.5 liters):
- Beetroot — 1 kg;
- Tomatoes — 1 kg;
- Bell peppers — 1 kg;
- Hot peppers — 3 pcs;
- Garlic — 2 heads;
- Sugar — 100 g;
- Salt — 2 tbsp;
- 9% Vinegar — 100 ml;
- Vegetable oil — 100 ml.
Preparation of beetroot adjika:
1. Peel the beetroot and pass it through a meat grinder. Remove the seeds from the bell and hot peppers and chop them in the grinder as well.
2. Pour boiling water over the tomatoes for a couple of minutes, then remove the skin. It’s advisable to cut off the stem end from each tomato beforehand.
3. Grind the tomatoes in the meat grinder, then press the garlic cloves into the mixture. Add the salt and sugar to the blend, stir, and cook over high heat until boiling.
4. Next, simmer the mixture over low heat for 40 minutes. Add the vinegar and vegetable oil, mix well, and cook for another 10 minutes. Once ready, it’s best to pack the adjika into jars and seal them tightly with lids.