Dry adjika

Dry adjika

Category: Blanks

Ingredients
tomato	how much
Bulgarian pepper	taste
bitter pepper	taste
garlic	taste
salt	taste
herbs	taste

Cooking method

• Tatiana (Admin), THANKS! Your tomato chips are driving new ideas. The children arrived and brought tomatoes on the way, they crumpled offensively ...
• We take crumpled tomatoes, garlic, bell pepper, hot pepper, we pass everything through a meat grinder, add salt, whatever herbs you like, I added Provence. Lubricate the marshmallow trays with sunflower oil and pour them into pallets, I poured it in a rather thick layer. too lazy to sip on excess juice.
• Dried at a temperature of 60 degrees, 8-9 hours.

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Made five pallets until the evening did not live. my husband said that if I cook them in season, when my tomatoes will go, he will not drink so much beer ...
DELICIOUS !!!!
And in my opinion it is very convenient for storage.

Wow, what an interesting recipe. Thank you. I will try to do it in the season, as the appetite has already grown from what I have read.

I didn't expect it myself, but it's really delicious. made for a child without peppers, it's hard to say which is tastier. but destroyed everything.

Made five pallets until the evening did not live.
DELICIOUS !!!!
And in my opinion it is very convenient for storage.

Oh, just now I saw your recipe It turned out great, chic blanks ... if they live to their hour
WELL DONE!!!

That is why I have a low season with preparations that they do not want to be stored until winter, spoil without storage disappear instantly ... and then you won't even find who cleaned them up to hands to the mouth, and at what point

Didn't live. I hid. hid for macaros. and the husband with the beer persuaded the latter. I will wait for the season of tomatoes.

An excellent recipe, imaginative and practical - for all occasions, for beer, and for pasta and just chew !!!

I made one or two pallets for the sample - a great alternative to just tomatoes, and decorate the pasta - it will be great!
The only digression - I added a spoonful of sugar, keeping in mind the rule of French cooks - where there is acid, there must be balanced with sweetness! I will do a lot, and, of course, hide, first of all from myself, until winter !!



THANK YOU !!!!

Shocked! This is resourcefulness! We must buy Isidri.

keeping in mind the rule of French cooks - where there is acid, there must be balanced with sweetness

They always do this in Moldova too. And the taste really becomes more delicate.

The first attempt was as follows. but on this basis one can further fantasize. Now I add onions and carrots. plus the parsley root makes a very good seasoning for the soup.

[Isida]

Isida, please tell me how does it behave when cooking, I mean when to throw it into soups and how much?

Svetlana. Hello. at first I rolled it like a regular marshmallow. but it is still somewhat fragile. crumbles into chips. then I began to simply crumble it to the fraction I needed.
In soups, it almost completely diverges. but not really in pasta.
My family really likes macaroons. They say that I would only cook like this now. Everything is very simple - they cooked pasta, washed (I usually do this, if you can put a lot in the refrigerator) the required amount in a frying pan, brought it to a crispy crust, seasoned with salt, pepper, added dry adjika, dry parsley to taste, for taste and beauty, held it under the lid for two or three minutes, you will lick your fingers ready-delicious, mine and meat do not want to eat. I cook rice according to this principle. very often add to meat. and in the marinade for barbecue, ketchup is no longer needed!
We really like where you can shove tomatoes, this seasoning will not spoil the taste of the dish, and even so they do not refuse to chew

Thank you for the recipe, very relevant :-) :-) I bring my plus sign to the author

[Isida]

Isida, many thanks for such a detailed answer. I will accept your experience. I think mine will also be delighted with such a dish.

You're welcome.

[Isida]

Isida, thanks for the recipe!
Tell me pzhl. where to store such beauty?
In the refrigerator, or just in a jar?

[Ksyusha]

Ksyusha, I did - I got fragile. I broke them into pieces and put them in a glass jar on the shelf in the kitchen drawer.

[Irina F]

Irina F, Irish, thank you, that is, is it normally stored without a refrigerator?

Ksyusha, yes, to be honest, I did it for the first time, but I didn't put it in the refrigerator, like another marshmallow - it turned out so dry that it could stand without a refrigerator!

Mustache understood, depends on drying!

Here is my version of dry adjika. I took 300 g of pepper per 1 kg. tomatoes. From greens - basil. It turned out great

Adjika has arrived. Came out flexible and bright. All vegetables are bright red - tomatoes and peppers - sweet and bitter. Added salt and sugar.
I take pictures on the phone.

SUPERRRRR !!!! All ingenious is simple !!! I will definitely try, but now I bookmark it

I have always made such adjika "wet" - 1 kg tomato, 1 kg sweet pepper, 150 g garlic, 1-3 hot peppers. It stands all winter in the refrigerator, takes up a lot of space.
And now I have a dryer, I came across this recipe and dried my adjika. Only I completely dried it and ground it in a grinder. It turned out instead of more than 2 kilograms of product - just a little more than 200 grams of powder. It smells, of course, a little differently, and perhaps I overexposed at high temperatures, but overall, the smell is pleasant. Salt, sugar and herbs were not added.
Let's see how it goes in winter. Thanks for the idea!