Adjika recipe “Lick your fingers” 

Among home-made preparations for the winter, a separate and honorable place belongs to adjika. There are so many cooking options that just reading the recipes takes a lot of time. Starting from the classic and adding original ingredients, the housewives developed the recipe for adjika “You’ll lick your fingers.”

The main characteristics for which everyone loves adjika can be divided into a separate group:

• aroma;
• piquancy;
• saturation with vitamins and nutrients;
• original taste;
• beautiful colour;
• multivariance.

They use adjika “You’ll lick your fingers” as a sauce, seasoning, and even as an independent dish, instead of caviar. You can easily spread it on a fragrant piece of bread and enjoy the taste of your favorite vegetables on a winter evening.

In addition, a slightly spicy taste gives the adjika “You’ll lick your fingers” warming qualities, which is very important during the cold season. Also, this preparation option is great for any side dish and meat dishes.

Components for cooking

The main ingredients of adjika “You’ll lick your fingers” are, of course, vegetables and spices. They contain a huge amount of nutrients, vitamins and energy boost. Cooking adjika is not difficult. Use it as a regular dish or as a preparation.

For the classic version, we need:

• tomatoes in the amount of 2,5 kilograms;
• carrots, it is enough to take 0,5 kg;
• Bulgarian pepper, preferably red, also 0,5 kg;
• onion in the amount of 300 grams;
• hot red pepper – take 3 medium-sized peppercorns;
• garlic peeled 400 grams;
• vegetable oil – a glass (250 ml);
• sugar 1 cup;
• salt – a quarter cup;
• vinegar 250 milliliters (6%).

All ingredients are available and inexpensive. Many housewives grow them on their plots, so adjika is a very budget option.

Naturally, you can not be attached to the color of the products. If you have green bell pepper, feel free to use it. This will not affect the taste of adjika at all. Maybe the color will be slightly muted, but this is also individual.

The cooking process

Each component must be properly prepared before starting the preparation of adjika. This is necessary so that the winter preparation is homogeneous, tasty and fragrant.

1. Tomatoes. For adjika, it is best to take cream. They are meatier than the usual round varieties, and at the same time, the pulp of the cream is tender and dense. Sort, wash, dry slightly, cut into quarters (if large) or halves (small). Pass through a meat grinder.
2. Pepper. If you like spicy adjika “You’ll lick your fingers”, then take the Ratunda variety. It has a spicier flavor than other peppers. The meatiness of the walls of Ratunda is of a high level, so adjika will be juicier. Wash the peppers, remove the seeds, cut into strips and also grind in a meat grinder.
3. Carrots. Take tender and sweet varieties. This will spice up the taste. The combination of spiciness and sugar, which emphasizes the hotness of pepper, will enrich the workpiece with a variety of flavors. Wash and peel the root crops, cut into cubes, pass through a meat grinder.
4. Onions. It’s up to you to decide which variety is best. You can even take sweet, but the usual table variety for adjika “Lick your fingers” is better. Clean the heads, and then, there are two options – grate on a fine grater or a meat grinder. You choose.
5. Hot pepper and garlic. Peppers take a medium size, fleshy and juicy. Garlic is large, mature, without damage. It is better to grind the components so that the consistency of adjika is homogeneous. When peeling hot peppers, wear kitchen gloves so that you do not inadvertently touch your face, especially your eyes, with your hands. Seeds can not be removed, but ground together with the pulp. Then the mixture will be more pungent.

Combine prepared vegetables, mix well. Adjika “You will lick your fingers” for the winter is prepared for several hours, so take thick-walled dishes or a cauldron. This will prevent the vitamin preparation from burning. Cook for 30 minutes, stirring the contents of the pot regularly. Then add sugar and salt in the specified amount, vegetable oil, vinegar to the mass. We continue to cook adjika for an hour. A good indicator of the correctness of the preparation will be the fact that during this time the adjika will boil down 1,5 times for the winter.

We continue to cook the sauce for another 1,5 hours, then it remains to add garlic, bring to a boil and arrange in jars, which must first be sterilized and dried.

The blank for the winter must be laid out in hot jars, then rolled up, the jars turned over and wrapped. Leave it like this until it cools completely.

Some prescription tips

If you do not have 6% vinegar, then you can take 9% in the same amount. This will not affect the taste of the seasoning. Garlic gives an amazing flavor, but if your family is not very fond of it, reduce the dose. Some housewives cook sauce without garlic, such recipes are also very popular. But with garlic, adjika wins. Worth a try.

When choosing ingredients for seasoning for the winter, you should listen to the wishes of your family and friends. If you need a spicy snack – take more garlic, hot peppers (chili), if you like a milder taste – increase the amount of tomatoes and carrots.

Preparation options for the winter table

Housewives never stop at one recipe for long. Constantly share their findings or creative inventions. Almost all recipes in their composition have identical components, only with small additions. The most popular varieties of adjika “You lick your fingers” for the winter are compositions with the addition of:

1. apples. Fans take sour or sweet-sour varieties. They give the seasoning a unique flavor, but sweet ones are not suitable for cooking. From apple varieties, it is advised to give preference to Antonovka or other green varieties. By the way, the classic “eastern adjika” is prepared without apples and even without tomatoes. But in other regions they like to pamper themselves with different compositions. To prepare the sauce, take the same amount of tomatoes and apples.
2. Kabachkov. Young tender zucchini is often used when cooking adjika. They give the dish a peculiar taste, are very affordable and useful. The composition of the components is left the same as in the classic version, only 3 kg of zucchini are added. Vegetables should be taken young so as not to cut the skin and remove the seeds. In the process of cooking, they are cut into strips and passed through a meat grinder. Add to the total mass and cook adjika with zucchini according to the usual recipe.
3. Combination with apples and zucchini. A very popular version of the “You’ll lick your fingers” sauce for the winter. Components are available, processed easily, combined perfectly.

Among the favorite adjika recipes, cooking without cooking should be highlighted. In this case, all components are ground, mixed and laid out in prepared sterilized jars. Close such adjika-sauce “You’ll lick your fingers” for the winter under nylon covers. Store the preparation in the refrigerator. It is not worth being afraid that adjika will not be preserved. It is so tasty that it will go away in a very short time.

Try any options, invent your own and enrich the piggy bank of winter blanks.