Homemade adjika without cooking 🍅

Kitchen appliances and utensils: three half-liter sterilized jars with lids, a kitchen scale and other measuring accessories, a meat grinder or a submersible blender, a capacious deep bowl, a ladle, a cutting board, a sharp knife.

Ingredients

Step cooking

Prepare the products

1. First of all, thoroughly wash 1.5 kg of tomatoes under running cold water. It is best to use meaty varieties in which there is little moisture, for example, a variety of cream, or ladies' fingers. Tomatoes can be slightly spoiled, wrinkled or rotted.
   
2. We cut the tomatoes in fairly large pieces, while removing the stalk and cutting out substandard sections. Hot peppers are washed thoroughly, and then cut in half and cut the veins, which are the sharpest. If you are a lover of spicy, then it is enough to clear the pepper from the seeds. Peel a large head of garlic, weighing about 100 g.
   

Cook adjika

1. We pass the chopped tomatoes through a meat grinder with a small nozzle.
   
2. Between the tomatoes, scroll the cloves of garlic and hot pepper.
   
3. Add 10 g of sodium chloride and 20 g of granulated sugar to the vegetable gruel.
   
4. Stir the ingredients thoroughly, trying to dissolve the crystals of dry ingredients as much as possible. We sterilize the jars in the standard way, and then let them cool. Boil the lids for 5 minutes, after which we also cool them. Using a ladle, pour the finished adjika into prepared jars and tightly seal the preservation with lids.
   
5. We store a hot treat in the refrigerator.
   

Video recipe

The video below shows the whole process of cooking adjika without cooking according to the instructions described above.