Adjika from the red currant is very sharp, spicy. It can even be called adzhika in Korean, it is very similar to the oriental cuisine. Garlic and chili in this recipe are a natural preservative, so this adzhika does not even need to be cooked. Adjika from red currant for the winter is great for meat, but who likes sharp little can smear on bread.
- Red currant - 400 grams;
- garlic - 4 pieces;
- chili pepper - 4 pieces;
- Bulgarian pepper - 1 piece;
- salt - 0.5 cup;
- sugar - 1 glass.
Step-by-step recipe of Adjika from red currant for the winter
- At peppers remove seeds, cut them into slices.
- Rinse the red currant and separate the berries.
- Garlic, too, cleanse and divide into slices.
- Put together two types of pepper, garlic and red currant, and twist through a meat grinder or whisk with a blender.
- Then add pepper and salt, you can orientate to your taste by trying how much salt and pepper to add.
- Leave it so for the night, let it rest.
- In the morning, spread out on sterilized jars and everything, adjika is ready! Keep it in the refrigerator.
Adjika from red currant will surprise your guests and relatives, and especially this dish is actual on the festive table! It will be a real novelty and a hit of the season!
Delicious food to you, and a pleasant appetite!