It's no secret that most of the creative recipes are born simply - there are not some ingredients at hand, but others are available. If you like different sauces and necessarily roll adzhika, and tomatoes were born a little, it does not matter. Excellent option - plum adzhika, the recipe of this sauce is simple, but the result will please you: we will get adzhika with a special sharp taste, with sweet fruit notes and light sourness.
Simple and fast
You can cook Adzhika from different varieties of plums. Depending on what kind of fruit you choose, you can get a sweeter or more sour, watery or thick plum adzhika.
Ingredients:
- plum ripe, soft enough - 4 kg;
- garlic - 4-8 lobules;
- salt - 1.5 tbsp. spoons;
- sugar white domestic production - 2 cups;
- sharp chili or "Ogonek" pepper - 3-4 pcs.
Preparation
Plum sorted, washed, and when the water drains, cut into slices, removing the bones. If you want to get the perfect product, fold the pieces of plum into a large bowl, add a little water and cook over low heat for about 10 minutes, then take the plum and squeeze through the sieve with a squirt. In the resulting mashed potatoes add sugar, peeled from seeds and grinded pungent pepper and rubbed in a mortar and salt with garlic. Boil over low heat for half an hour or longer, if you want a product with a more dense consistency. Or just bite the plum on a meat grinder and add pressed garlic, finely chopped pepper, salt and sugar, stir and cook until the sauce thickens. As you can see, preparing a plum ajika is a simple and not too long task.
More familiar taste
Something between the traditional adzhika and tkemali sauce will turn out if you cook another Caucasian sauce. Plum ajika with tomatoes is very tasty and useful.
Ingredients:
- ripe large blue plum - 2 kg;
- greens (dill, coriander, basil, parsley) - 1 large bunch or 1 medium bunch of each species;
- celery - 5-6 petioles;
- salt mountain without additives - 2 tbsp. spoons;
- white sugar domestic - 2 cups;
- tomatoes are not watery, red, autumn - 2 kg;
- onion white salad or yellow onion - 4 pcs .;
- garlic - 1 medium-sized head;
- sharp peppers "Ogonyok" or chili - 3 pieces;
- Grated paprika in powder - 2 tsp.
Preparation
The washed and dried tomatoes are passed through a meat grinder along with peeled onions, herbs (without twigs), celery and plums, from which the bones were removed. Cook on low heat until boiling, then another half hour. Add the chopped garlic and spicy pepper (we remove seeds from it), salt and sugar, paprika. We mix it and leave it for another quarter of an hour.
According to this principle, Adzhika plum is prepared for winter - you can add vinegar to the recipe. At the end of the process, we fill half a glass of vinegar with 6%, distribute the adzhika in jars and roll it up. It turns out a useful preparation, which contains vitamin C, antioxidants, magnesium and iron.
Plum ajika with tomatoes for the winter will be stored and without vinegar, if you add in the middle of the process 200 g of tomato paste. Well, and to surprise guests with a very unusual sauce, add grated walnuts - a handful of nuts per 1 kg of Adzhika. Plum adjika with nuts perfectly suits both meat dishes, pasta, and spicy soups. And just add a little sauce to the usual sandwiches or tartlets will be wonderful. It is stored plum adjika at home no more than a year in a cool place.