Adjika from bell pepper

[Gayane Atabekova]

Gayane Atabekova, Gayane! Another incidental question, since you are writing about this in this recipe (post 27).
Please tell us more about how you make a pizza base. How much onion and garlic you fry, how much you chop them, how much basil, how many boiled tomatoes you add. How much hot pepper? (dry or fresh?) In short, I would like the whole recipe from start to finish. Everything turns out very tasty according to your recipes, the amount of ingredients, it feels like it's worked out properly. Everything is balanced in taste. And can such a basis be made for future use or is it only freshly prepared is required?



Gayane Atabekova, Gayane! Forgive me, I hesitated you. Parsley only 120 grams or 2 bunches of 120 grams each (for the portion given in the recipe),

Lena! I usually make pizza for the whole baking sheet. I take 300 grams of onion, garlic 4-5 cloves. I grind everything in a chopper. You can cut the onion into cubes by hand and chop the garlic very finely. Fry in sunflower oil until golden brown. Then I add 300 grams of my boiled tomatoes, (you can store them, in your own juice) black pepper to taste and dried basil. I put the basil on my palm and rub it directly into the pan. If the cheese is salty, then I do not salt it. I put everything on low heat until the mass thickens so that it is possible to grease the dough. It turns out a very tasty base.



Parsley only 120g. In order not to suffer, scroll it along with pepper.
Ask as much as you want. I'm glad to answer.

[Gayane Atabekova]

Gayane Atabekova, Gayane! Thank you very much!

Good luck Helen.

[Gayane]

Gayane, good day. Tell me what role does tomato paste play here and is it possible, for example, to replace it with mashed fresh tomatoes?
As for tomatoes, I already saw the answer at the beginning of the topic. And here's another question - do you have a large Kenwood for 6.7 liters? will the whole portion of the recipe go there? I thought about cooking in induction ...

Anna I have a regular Kenwood with a small bowl. I cook 10 kg in an aluminum pan at once. Moreover, 2 times. It turns out very tasty. 10kg is not enough.

[Gayane]

Gayane, I already made half a portion) it is very tasty, and almost everything has been eaten without waiting for winter))) now I will still make a full portion and I thought cilantro would not fit here? Or will it be different?

[Asvatova]

Asvatova, Anna, cilantro will give a completely different taste. Don't put it down.

[Gayane]

GayaneThank you so much for the recipe !!!!! Well, I did this adjika too, I read late in the comments that the weight of the pepper is not clean, I brought it in and didn’t even look how many kg of pepper it was, I had to clean and weigh the cleaning separately to determine the weight. It remains to learn how to make sausage and there will be just what is needed adjika-sausage tandem, I really dream

[Svetlana777]

Svetlana777. Light, it's good that you like the recipe.

[Gayane]

Gayane, while without a photo, since the cans are under a fur coat.
I got "and the rest according to the recipe")))
Sweet pepper was 5 kg, and hot pepper - 200 g. I thought (in vain, probably) that it would be weak, and I played them with seeds.
After an hour of boiling, the volume did not decrease at all, probably there was a weak level. After two, it decreased slightly. I turned it off and went to bed. In the morning today I boiled another 40 minutes, added a tomato 300 g, a very thick paste, and parsley, boiled for another half hour. I poured it into jars - 3.5 liters and 100 g per sample .. That is, if everyone's output is about the weight of pepper, I boiled it 1.5 times. But it turned out to be a good consistency, about the density of vitamin adjika.
For this volume, 1 heaped tablespoon of salt and half a glass of sugar came up to me - to level the acid of the paste and the pungency of pepper.
I really liked it, reminds aivar. Along the way, I caught fire to make it completely from sweet pepper, without tormenting it with baking and skinning. And before I was afraid of laboriousness. This is how one wonderful recipe leads to another))
I will add a photo in the evening, as the jars cool

[Fotina]

Fotina, Svetochka, for this recipe you don't need to bake the pepper. Scroll all together and cook for 40 minutes after boiling. Pour hot into sterile jars.