Adjika on wine vinegar Sukhumskaya

First you need to wash tomatoes, herbs, Bulgarian and chili peppers and let the water drain. Peel the red bell pepper from the seeds. Tomatoes, coriander, red chili pepper and bell pepper, garlic twist through a meat grinder. Then put the resulting mixture in an enameled dish, add wine vinegar, salt to taste and mix. Leave it for a week and a half and mix twice a day (morning and evening).
After 10 days, spread the finished adjika on glass sterilized jars and tightly roll up the lids. Now you can store adjika in a dark place or in the refrigerator.
Adjika "Sukhumi" can be served with boiled meat, vegetables, cheese, barbecue and other dishes. Adjika will give a special spicy aroma and sharpness, whet the appetite.
Bon appetit!