Tomato adjika - Image

Tomato adjika

1

Number of servings: 8Cooking time: 1 hDifficulty: EasyMeal: Lunch

Tomato adjika is a vibrant symbiosis of colour, aroma and delight. This homemade masterpiece is perfect for winter, when there is such a lack of sunshine. It transports you to summer days, when fresh vegetables are still available at the market, begging to be served.

Making adjika is a kind of ritual that brings pleasure and peace. You can share this warmth with your family and friends, adding exoticism and richness of flavour to your everyday meals.

Adjika has a strong garlic aroma, a fiery pepper aftertaste and an incredible texture reminiscent of summer — it's a real explosion for your taste buds.


Variations

Adjika can be experimentally seasoned with various spices. Add a little ginger or cinnamon for an individual touch.


Secrets of tenderness and flavour

Adding fragrant pepper at the beginning of cooking will enhance the aroma and add tenderness.


Ingredient tips

Choose fleshy and ripe tomatoes, they will add a special texture and rich flavour.


Small culinary nuances

If you are trying to achieve a thicker consistency, reduce the amount of liquid slightly by cooking over low heat without a lid.

Ingredients

Tomato

1 kg

Red Pepper

2 pcs

Garlic

4 cloves

Khutorok White Crystalline Sugar 800g

2 tbsp

Pripravka Himalayan Pink Salt 200g

1 tbsp

Oleina Traditional Refined Sunflower Oil 850ml

100 ml

Kama Table Vinegar 9% 1l

2 tbsp

Preparation steps

01

Prepare the ingredients — Remove the skin from the tomatoes and peppers, grind everything together with the garlic. ⏱ 15 min. Guideline: a homogeneous mass.

02

Mixing — Mix the resulting mass with sugar and salt in a large saucepan, add oil. ⏱ 10 min. Guideline: sugar should dissolve.

03

Boiling — Bring the mixture to a boil and cook over low heat, stirring occasionally. ⏱ 30 min. Guideline: mixture should thicken.

04

Preserving — Add vinegar, pour the hot adjika into sterilised jars and seal. ⏱ 5 min. Guideline: jars should be completely filled with no empty spaces.

05

Tip To preserve the bright colour of the adjika, store it in a dark, cool place.