Adjika white from unripe tomatoes

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Adjika white from unripe tomatoes

Ingredients

Green and white tomatoes 500-600 g
Bulgarian pepper 2 pcs. large
Bitter pepper 1-2-3 ... pcs.
Sour apples 3 pcs.
Plums 5-7 pcs.
Sugar taste
Salt taste
Garlic 7-8 teeth
Coriander, oregano, cinnamon, cumin, cloves, or other favorite spices taste
Sunflower oil (optional) 2-3 st. l
Dill, parsley, jusai, or other favorite herbs taste

Cooking method

  • Tomatoes, peppers, apples and plums with skins, crushed garlic with a chopper; chopped finely and added dill, parsley and dzhusai; salted, added a tablespoon with a slide of a mixture of ground spices.
  • You can boil for 20 minutes and roll up for the winter.

The dish is designed for

1 l

Time for preparing:

20 minutes

Note

Delicious! Some surprisingly fresh and new taste. It went to the barbecue.

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Adjika with horseradish (Olgushechka81)

Adjika white from unripe tomatoes

Myha
Will it stand without vinegar? The view is cute and cheerful. Good opportunity to pick up leftover crops!
MariV
TATbRHA, Tanya, I took it to the bookmarks, I will definitely try!
TATbRHA
It will certainly stand without vinegar! Because green tomatoes and green apples give enough acid.
lillay
Tatyanawhat an interesting recipe! I will definitely do it, there are still green tomatoes. And it is better to take plums, too, sour, unripe. Or does it matter?
TATbRHA
And plums - anyway. I have prunes, almost ripe.
lillay
Tatyana, is it possible in grams or spoons the amount of salt-sugar? At least roughly ...: oops: It's somehow difficult for me with the concept of "to taste" ....
TATbRHA
lillay, stir one teaspoon of sugar and half a teaspoon of salt in adjika. Let it stand for 10 minutes. Let's try. We feel that there is clearly not enough salt. Add it another half spoon with a slide, stir it and let it stand again. Let's try. We feel that half a spoonful of sugar would not hurt. We add. Let's stand ... and so on. As a result, it will turn out to your taste - according to your taste. And according to my taste - now I just don't remember, they ate adjika once, made the second portion, and ran out again.
Rada-dms
TATbRHA, Tan, how do you like this adjichka after winter? I want to make! Do plums necessarily affect the taste?
TATbRHA
Radochka, she was very good at one time for barbecue !! (For me, not everything is good for barbecue, some - yes, but some - not very ...) This year I will do more, and more. Because it is really unusual, some fresh, not rubbed taste. And yes, plums have a great influence - they set off, give an aftertaste ... in a word, without plums it would not be so good. Especially when you consider that I put prunes, it seems to have been invented especially for meat.
Rada-dms
TATbRHA, Tanyush, thanks, I will do it in a week, if I get hold of green tomatoes on the market - I could not plant it.
TATbRHA
We sell greens later, when there is already a real danger that frosts will cover; these tomatoes are cheap and you can choose. Now they don't sell greens - it's too early.
alba et atra
Quote: TATbRHA

We sell greens later, when there is already a real danger that frosts will cover; these tomatoes are cheap and you can choose. Now they don't sell greens - it's too early.
Yes, I only managed to buy in October last year.
OhiAh
Quote: TATbRHA
Sunflower oil (optional)
Tatyana, refined or unrefined oil? I like unrefined oil better for its taste and aroma. Do you add butter to adjika? and what? I bought tomatoes today at 15r / kg. I want to cook different adjikas, jams, hot snacks.
TATbRHA
OhiAh, I put refined almost everywhere (except, maybe, chleba). In our area, they love exactly unrefined, aromatic, "fried", as it is called here - apparently, from fried seeds? .. Well, if I use one and a half liters a year, my beloved Dolzhans bring them as a gift. Because I don't like it when scrambled eggs smell like butter and not scrambled eggs; the cutlet smells like butter, not cutlet; chicken smells like butter, not chicken ...
I add oil to adjika, but very, very little (but not in ketchups).
Put the butter in this adjika, what lYubit - the majority of the population likes unrefined. It really smells great!
I make a lot of adjik and ketchup for the winter - both for us and as a gift. Read on my profile - there are 11 adjik and 5 ketchup recipes, all delicious! Everything is fine one hundredItons and a year and two.
OhiAh
Quote: TATbRHA
Read on my profile - there are 11 adjik and 5 ketchup recipes, all delicious!
Thank you, read it.





Quote: TATbRHA
unrefined, aromatic, "fried", as it is called here, apparently from fried seeds?
I looked in the Internet about the technology of oil production. Unrefined oil is made from peeled, uncooked seeds. A "fried" oil is made from pre-fried and peeled seeds. This is how "fried" butter is prepared in the village of Maryanskaya, Krasnodar Territory. This oil has a strong roasted seed smell. And I rarely use it in salads, or to savor bread. In October I will go there after Crimea. Hope to buy fresh butter at the creamery.

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