Salads

Achichuk


Ingredients for Achichuk

  1. Large and meaty tomatoes 2 pieces
  2. Onion 1 piece
  3. Fresh basil to taste
  4. Chili pepper 1 pod
  5. Salt to taste
  6. Ground black pepper to taste
  • Main Ingredients: Onion, Tomato
  • Serving 4 servings
  • World cuisine

Inventory:

Salad bowl, deep plate, kitchen knife, cutting board, tablespoon - 2 pieces, disposable paper towels.

Cooking Achichuk:

Step 1: Prepare the onion.


Peel onions, cut off the excess tips on both sides. For this salad, onions need to be cut into very thin half rings, no thicker than a sheet of paper. If you are not sure that you can crank it out with an ordinary kitchen knife, then it is better to use a coarse grater for chopping vegetables.

Thin onion half rings in cold water with pieces of ice and let it soak for 15-30 minutes. This will remove its usual bitterness from the vegetable, while leaving a pleasant crunch onion.

Step 2: Prepare the tomatoes.


Wash large and juicy tomatoes with running water, wipe with paper towels and cut out the seal on the crown that remains after the tail. Cut the tomatoes into almost arbitrary slices. The fact is that tomatoes for achichuk are traditionally cut right in the hands. But it is better to be careful not to cut yourself, and just chop coarsely vegetables on a cutting board.

Step 3: Prepare the basil.


Rinse the basil leaves, dry and cut into very thin strips.

Step 4: Prepare the chili peppers.


Divide the chili pepper into halves, remove the seeds from its core, and then rinse thoroughly with cool water. Cut the chilli into small pieces.
Attention: be careful when working with hot pepper, as if it gets on the mucous membrane (eyes, nose, mouth, etc.), chili juice causes burning and pain. Even if you wash your hands thoroughly after cooking, this will not completely protect you, so it is best to cut gloves with chili peppers.

Step 5: Mix Achichuk.


Mix all prepared ingredients in a deep salad bowl. But first, do not forget to drain the water from the onion. Add salt and black pepper to the salad and gently mix it with two tablespoons. No dressing is needed, as the resulting salty onion juice and tomato are delicious in and of themselves. That's all, your Uzbek achichuk is ready, serve it to the table.

Step 6: Serve Achichuk.


Achichuk is traditionally served with pilaf, as the salty and spicy taste of the salad very well complements the hot dish. But you can do without pilaf, serving Achichuk to your usual lunch as a light snack or aperitif.
Enjoy your meal!

Recipe Tips:

- For tomatoes, to make this salad, it’s better to go to the market where the juiciest and largest tomatoes are sold. Of the "plastic" store, nothing can work out especially.

- Some housewives replace basil with cilantro, but this is a matter of taste, who likes which flavor more.