Adjika raw with vegetable oil (without vinegar and fermentation)

Category: Blanks

Ingredients
Bulgarian pepper	2 Kg
Tomatoes	1.5-2 kg
Hot pepper (optional)	1-2 pcs
Garlic (heads) net weight - 200 g	4-5 pcs
Vegetable oil (odorless)	100-120 g
Salt (coarse, clean)	4 tbsp. spoons
Black pepper (optional)	taste

Cooking method

There are already a lot of recipes for all kinds of seasonings and adjika on the site, but maybe someone will also like this method. The seasoning is designed to be stored in the refrigerator and will keep well until the next harvest. The products are practically the same as in the usual set for raw adjika made from hot and bell peppers, tomatoes and garlic. Typically, these spices are pre-fermented or naturally fermented or added with vinegar for stable storage in the refrigerator. Here, vegetable oil is added as an additional preservative, which helps to maintain the fresh taste of the vegetables and at the same time softens the harshness and pungency of the seasoning.
In storage, the seasoning is infused and the taste changes slightly, becomes richer, but thanks to the addition of oil, the fermentation process is more delicate.
We prepare products. The proportions of vegetables can be any. Tomatoes need strong and fleshy, cream is best. Pepper is better to take juicy, brightly colored. Desirable fresh oil from a newly opened bottle.
Wash the vegetables very carefully, let them dry. Then we clean the peppers from the stalks and seed chambers, the tomatoes from the coarse parts. We cut into large pieces for further grinding. Peel the garlic and put the teeth into a blender.
Vegetables can be minced. I used to do this, now it is more convenient for me in the blender chopper bowl. Grind in portions. For each portion, I leave a little liquid at the bottom of the chopper, so that the next portion will beat faster. First, peppers with garlic, then tomatoes. I pour it into a clean, dry saucepan (cup), weigh it, add salt, black pepper from the mill. Gently mix and leave the mixture in this form for an hour: let the foam from the blender settle and soak in the salt. Now you can gently stir again and taste with a drop in the palm of your hand. The seasoning should be salted hard enough! Add oil, mix, try again for salt. If suddenly, after adding oil, it seems to you that it is not salted, then add more salt. Unsalted seasoning is worse stored and the fermentation process can take place even in the refrigerator.
Jars and lids for seasoning must be sterile. I choose small jars, it is more convenient to store in the refrigerator, and an open jar is eaten faster. To prevent the appearance of mold, I apply a little thickly diluted mustard powder to the lid.

Note

The weight of vegetables is indicated before cleaning. To determine the amount of salt and oil, I weigh the already ground mixture.
The approximate amount of salt and oil is indicated per 2.5 kg of mixture.
I make this seasoning every year - it is in our "obligatory" preparation program!