Home ajika

1 hour 30 min


Ajika is a seasoning of Caucasian cuisine. The ajika recipe, having undergone significant changes, has long taken root in our kitchen, homemade ajika has become an indispensable part of conservation for many housewives. We will tell you how to cook ajika at home.

How to make ajika at home: Tomatoes are washed, cut into pieces.

Pepper is washed, peeled from seeds.

Hot pepper is washed, tail is cut off

The garlic is peeled.

Vegetables are successively passed through a meat grinder with a fine lattice. Hot pepper - last but not least (be careful when processing pepper, do not touch your face with your hands, you can use gloves).

The mixture of vegetables is laid out in an enameled saucepan, mixed well with a wooden spoon, added salt, sugar, vinegar and left overnight in the kitchen.

The next morning, the vegetable mass will be below, and liquid will appear upstairs. It can be bottled separately - you get seasoning for soups. Home ajika is transferred to glassware, closed with a lid (can be polyethylene) and placed in the refrigerator all winter. The ajika should be stored in a cold place, otherwise it will dry out. Home ajika is ready. Enjoy your meal!