Adjika homemade pepper recipe. Spicy adjika for the winter recipe with a photo
Good day to all!
Love spicy as I love it? Then this article will definitely come in handy! Having prepared for the winter, it's time to start harvesting such a beautiful aromatic sauce like adjika. Moderately spicy, it will complement any dish. It can also be used in all kinds of marinades and gravies.
And how healthy this sauce is, you don't even need to say. After all, this is just a storehouse of vitamins from vegetables, which are preserved as much as possible during cooking! This is exactly what most people need in the cold season.
By making adjika in summer or fall, you will provide yourself with a great sauce until the next harvest. I also want to note that all the recipes are very simple, but they need equipment: a blender or a meat grinder.
The most delicious homemade adjika for the winter with horseradish without cooking
Cooking adjika without boiling is good because there is no thermal processing of vegetables during cooking. Thus, we save all the vitamins that will help the body to cope with colds and viruses more than once.
We will need (for 5 cans of 0.5 l each):
- tomatoes - 2.5 kg;
- hot pepper - 200-300 g;
- Red Bell pepper- 3 pcs.
- horseradish root - 200 g;
- garlic - 250 g;
- sugar - 1.5 cups;
- vinegar 9% - 1.5 cups;
- salt - 0.5 cups.
Preparation:
We divide the containers so that the quantity hot pepper could be adjusted to your liking.
We taste it so that there is enough salt and sugar.
Recipe for homemade adzhika with apples under spin
Apples are widely used in the preparation of adjika. They reveal their sweet and sour taste, combined with hot peppers, filling the sauce with even more flavor.
Rest assured, apples will definitely not spoil the dish, but make it even tastier.
We will need:
Preparation:
A simple and quick recipe for spicy tomato adjika with garlic without cooking
Another very simple recipe without cooking with vinegar. Adjika turns out to be moderately sharp, slightly burning tongue, in general, such as many people love it.
And, since you don't need to cook anything, time is significantly saved, which you can usefully spend with your family and friends.
We will need (for 3.5 liters of adjika):
Preparation:
Homemade Gorloder for the winter without vinegar
You can also prepare adjika without vinegar. It will be perfectly preserved throughout the winter.
Just imagine what flavor will reign in your kitchen while boiling vegetables! It's just incredible - you will lick your fingers!
We will need:
Preparation:
Taste, add salt if necessary.
Adjika from zucchini with tomatoes - lick your fingers!
We will need:
- zucchini - 3 kg;
- carrots - 500 g;
- bulgarian pepper - 500 g;
- tomatoes - 1.5 kg;
- garlic - 200 g;
- ground red pepper - 2 tablespoons;
- sugar - 100 g;
- salt - 2 tablespoons;
- vegetable oil- 200 ml.
Preparation:
Burning adjika from gogoshar
Gogoshary is a kind of pepper that tastes sweet and hot at the same time. But, if you do not have this type of pepper, then, of course, you can replace it with sweet one.
A dish using gogoshars turns out to be very spicy and interesting.
We will need:
- gogoshary - 1 kg;
- tomatoes - 1.5 kg;
- apples - 0.5 kg;
- carrots - 0.5 kg;
- bitter pepper - 150 g;
- garlic - 250 g;
- vegetable oil - 150 ml;
- salt - 1 tablespoon.
Preparation:
Be sure to taste it. And, if necessary, add some salt.
Video on how to cook classic Abkhaz adjika without bell pepper
Spicy adjika without tomatoes and bell peppers, with the use of suneli hops, it looks quite dense. It is ideal for sharper hobbyists. Watch the video and learn how to quickly make this wonderful sauce.
We will need:
- hot pepper - 700 g;
- garlic - 500 g;
- salt - 7 tsp;
- hops-suneli - 7 tsp.
Preparation:
Delicious spicy tomato and pepper sauce for the winter with cooking
We will need (for 6 cans of 0.5 liters):
Preparation:
Georgian green adjika with onions at home
Green adjika is obtained due to the large amount of greens in its composition. Just imagine the amount of usefulness that this wonderful sauce fills!
We will need:
Preparation:
That's all, friends! As you can see, cooking adjika will not be difficult for you. Most of the work will be done by your loved ones. kitchen helpers, it only takes a little time from you. But the result is worth it. And it will definitely be appreciated!
Adjika for the winter - delicious vegetable snack... Adjika has a pungent taste of red pepper, a pleasant aroma of garlic and herbs. There are many recipes for making adjika. The season of harvesting vegetables for the winter with good housewives is in full swing.
Spicy, aromatic, this seasoning can add a spicy pungency to every dish. Many housewives do sharp workpieces for the winter. Some recipes for adjika involve cooking and sterilization, in others the finished seasoning is not heat-treated.
If you have never cooked adjika at home, master the recipes for this amazing seasoning with us. BUT useful tips how to cook delicious adjika for the winter, will help you plunge into an exciting culinary journey, the result of which will be the coveted jars with wonderful seasoning.
Adjika promotes digestion, stimulates appetite in winter, makes dishes more aromatic and tasty.
Some general rules when cooking adjika:
- I wash vegetables and other components thoroughly and be sure to dry them dry on a towel, especially for those recipes that without heat treatment- not a drop of water should get into the dish;
- Jars and lids must be sterilized and allowed to dry;
- Important. First, we sterilize the jars - then we start cooking;
- It is advisable to work with hot hot peppers with gloves so as not to get burned.
A lot of changes have been made in the modern classic recipe for homemade adjika. Various new ingredients are added to it: tomatoes, carrots, zucchini, eggplants, apples and even walnuts. Some recipes add beets, pumpkin, mushrooms or berries (gooseberries, chokeberry). However, the spice always remains unchanged in the seasoning.
Homemade adjika - the recipe for the most delicious homemade adjika
Verified and affordable option with tomatoes and garlic, which everyone will allow themselves to make, because it is prepared very quickly and easily, without any problems, from this amount you will get 4 half liter jars. To get a very beautiful color in adjika, I advise you to take red Bulgarian peppers so that they merge with the color of the tomatoes.
Ingredients:
- Red tomatoes - 2.5 kg.;
- Bell peppers - 500 g;
- Garlic - 150 g;
- Bitter pepper - 1 pc.;
- Sugar - 100 g;
- Vegetable oil - 50 g;
- Salt - 1/2 tbsp l .;
- Vinegar 9% - 25 ml.
Step by step recipe:
- Process the tomatoes well in cold water, then remove the stalk, cut each tomato in half;
- The next step is to twist the red fruits through a meat grinder. This will make a red gruel. To leave all the excess juice, you will need to evaporate the mass on the stove, or you can cheat. To do this, take a colander, cover it with ordinary cotton gauze, then pour out the tomato gruel. Place the colander in a deep bowl or basin;
- While excess moisture is draining, prepare bell pepper, garlic. As usual, peel the seeds and ponytails from the pepper. Peel the garlic. If you come across any yellow tips from the garlic, then it will be very important to cut them off, remove them. Chop the pepper with a knife of any shape;
- Now twist it together with the garlic in a meat grinder. You get two vegetable porridge. Transfer the finished tomato mixture after draining into a colander in a thick saucepan. To make the juice drain faster, you can use another trick, bring the gauze bag up;
- Put all the ingredients in one saucepan (twisted tomatoes dripped, twisted peppers and garlic), the mixture will already be pasty, thick. Stir. Add sugar, salt, vegetable oil, vinegar. Put the boil on the fire. Vinegar essence be sure to take 9%, remember this;
- Cook for about 30-40 minutes from boiling. It will turn out to be very thick homogeneous mass... Next, pour into sterilized jars. Close with sterilized lids using a seaming machine;
- Such yummy, well, you just can't take your eyes off, you will lick your fingers. Bon Appetit... Store in a cool place, such as on a shelf in your cellar.
Raw adjika for the winter from tomato and garlic without cooking
The secret of this sauce is the lack of cooking. Therefore, the taste is incredibly rich and spicy. Even if such adjika is frozen, the result will be excellent.
Ingredients:
- Tomatoes - 1.5 kg.;
- Bulgarian pepper - 2 pcs.;
- Garlic - 3 heads;
- Horseradish root - 1 pc. (taste);
- Chili pepper - 2 pcs.;
- Adjika dry - 1 tbsp. l .;
- Salt - 2.5 tbsp l .;
- Sugar - 5 tbsp. l .;
- Apple cider vinegar - 1/4 cup.
Cooking method:
- Prepare all vegetables: rinse, peel, remove seeds and stalks, cut into portioned pieces convenient for processing;
- Pass all products through a meat grinder;
- If you want to get an incredibly hot sauce, do not remove the seeds from hot peppers, process them with them;
- Add spices, sugar, dry adjika, mix everything thoroughly;
- Leave for 15-20 minutes to completely dissolve sugar and salt;
- Pour into prepared containers;
- Place in a cool place for future storage.
If desired, you can refuse to add vinegar. In this case, the sauce must be stored in the freezer.
Adjika for the winter - the best recipe without cooking
Now we will share with you the recipe for adjika from tomatoes with garlic and pepper without cooking. This is a variant of the seasoning adapted in our conditions. Tomatoes need to be selected ripe, fleshy, maybe slightly overripe. Such a workpiece retains its taste and useful properties. fresh vegetables, has a strong antimicrobial effect, protects against colds.
Ingredients:
- Tomatoes - 1 kg.;
- Bulgarian pepper - 300 g;
- Hot red pepper - 60 g;
- Garlic - 1 head (60 g);
- Apple cider vinegar - 60 ml.;
- Sugar - 100 g;
- Salt - 3 tsp
Cooking method:
- Wash the tomatoes, prepare them for chopping. To do this, scald them with boiling water, lower them for a minute in cold water, remove the skin. Cut off the top;
- Wash the sweet pepper, remove the seeds and the stalk, cut it lengthwise into wide strips. Peel and wash the garlic;
- Cut off only the leg of hot pepper, leave the seeds. Combine tomatoes, sweet and hot peppers, garlic. Grind through a meat grinder or in a blender bowl;
- Add salt, sugar to chopped vegetables, pour in vinegar. Stir, let it brew for 3 hours to better dissolve the salt;
- We sterilize jars for adjika in advance, pour boiling water over the lids. Let's spread the adjika among the banks.
We will store it in the refrigerator. Here is such classic recipe without cooking tomato and garlic adjika.
Recipe for spicy adjika for the winter - you will lick your fingers
To make it tasty hot seasoning, you need to finely chop all the products listed below.
- Tomatoes - 5 kg. (if the tomatoes are sour, add a little sugar - 1-2 tbsp. l.);
- Garlic - 500 g;
- Ground coriander or cilantro - 2 packs, 50 g (or fresh, large bunch);
- Hot red pepper - to taste;
- Salt to taste.
Cooking method:
- This adjika is not cooked without garlic, this spice is an essential ingredient;
- Bitter pepper also needs to be chopped, if you do not want to mess with a bitter vegetable, replace it with ground red;
- Finely chop fresh cilantro, if not fresh, you can add dry ground;
- Wash ripe tomatoes from dust, remove the stalk with a knife. If they are large, divide into several pieces to make it easier to pass through a meat grinder or juicer. We recommend using the second option, in which case the juice is pitted;
- Place the resulting tomato in a deep saucepan to size, place on the fire, after boiling, reduce the gas or dividing on an electric stove so that the tomato mass is stewed slowly;
- At this time, prepare the garlic, remove the husk from it, grate or pass through a meat grinder, blender;
- As soon as the tomato dressing thickens a little, add all the other prepared foods to it, cook for 15 minutes;
- Pour into prepared jars, roll up the lids.
Adjika with apples for the winter - the best recipe
Learn how to make the popular apple condiment.
Ingredients:
- Tomatoes - 5 kg.;
- Apples - 1 kg.;
- Garlic - 400 g;
- Carrots - 1 kg.;
- Bulgarian pepper - 1 kg.;
- Onions - 1 kg.;
- Bitter pepper - 4 pods;
- Greens - parsley, dill (to taste);
- Sunflower oil - 1 glass;
- Vinegar 9% - 1 glass;
- Sugar - 1 glass;
- Salt - 4 tbsp. l. (as little as possible - to taste).
Cooking method:
- Peel all vegetables, cut into pieces for scrolling them in a meat grinder. We remove the stalks from tomatoes and other vegetables. We do not peel apples;
- Scroll all vegetables and fruits in a meat grinder in separate cups (carrots, peppers, onions, apples);
- We place the scrolled tomatoes in a deep aluminum bowl so that they cook a little;
- As soon as the tomatoes have boiled, put all the scrolled vegetables: peppers, apples, carrots, onions. Mix everything well. So we cook, stirring, for 1.5 hours. A large basin stands on two burning camphors. Then we will add other ingredients;
- While the adjika is boiling down, we will peel the garlic;
- We will peel and cut the bitter pepper into pieces with gloves. Remove the seeds from the bitter pepper;
- We pass garlic, herbs and hot peppers through a meat grinder;
- When the vegetable mass is boiled for 1.5 hours, add to it: garlic, herbs, hot pepper, salt, sugar;
- Then pour in 1 glass of vinegar, 1 glass sunflower oil without smell. Stir and cook for another 30 minutes after boiling;
- After the time has elapsed, turn off the fire, start pouring into sterilized jars;
- We pour it into several cans at once, since the mass is hot. We roll up and turn over the full cans. We take a warm blanket and cover it on top until it cools down;
- Such a preparation is a godsend for barbecue, which many make both in summer and winter.
Adjika from zucchini "lick your fingers" - a recipe for the winter
This recipe turns out deliciously tender and delicious adjika for the winter.
Ingredients:
- Zucchini - 3 kg.;
- Bulgarian pepper - 500 g;
- Fresh carrots - 500 g;
- Tomatoes - 1.5 kg.;
- Garlic - 1 cup
- Sugar - half a glass;
- Salt - 2 tbsp. l. with a slide;
- Red hot pepper (chopped) - 2 tbsp. l. with a slide;
- Sunflower oil - 1 glass.
Step by step recipe:
- Wash all vegetables thoroughly;
- Peel carrots from bell pepper remove seeds, stalks;
- Peel the tomatoes, after making crosswise cuts on the fruits, place them in boiling water for a couple of seconds, and then dip them into ice cold water. It is easier to remove the skin this way;
- Chop the garlic with a press, and the rest of the vegetables using a meat grinder;
- Mix the vegetable mass with salt, sugar, sunflower oil;
- Boil for 40 minutes;
- Cool the mixture a little, add hot pepper with garlic;
- Stir, cook for another 10 minutes;
- Put the finished adjika in sterile jars and roll up.
Recipe for delicious eggplant adjika for the winter without sterilization
And finally we finish simple recipe- without sterilization. Such blue ones have a moderately pungent taste, softened by a delicate apple tint. If you don't like hot ingredients, you can reduce the amount of hot peppers and garlic.
Ingredients:
- Eggplant - 4.5 kg.;
- Tomatoes - 2.5 kg.;
- Sour apples - 3 pcs.;
- Bulgarian pepper - 5 pcs.;
- Hot pepper - 1-2 pcs.;
- Carrots - 2 pcs.;
- Garlic - 3 heads;
- Vinegar 6% - 200 ml.;
- Vegetable oil - 2 tbsp. l .;
- Sugar - 200 g;
- Greens (dill or parsley) - 1 bunch;
- Salt - 100 g.
Cooking method:
- First, let's cook adjika. Wash the tomatoes, cut them with a cross on top, put them in boiling water for a minute. Then - into cold water. We take it out, wipe it with napkins, remove the skin. Grind in a blender until puree.
- We clean peppers from seeds - Bulgarian and hot ones. Cut into pieces. Finely chop the washed greens. Grind it all in a blender, add it to the tomatoes.
- We clean and wash carrots and apples. Remove seeds from apples. Cut carrots into circles, apples into slices. We send to a blender, grind. Throw in tomato-pepper puree, mix.
- Season the resulting mass with sugar and salt, pour in vegetable oil, put on fire. Cook after boiling, covered for 20 minutes.
- In the meantime, we prepare the eggplants and sterilize the container for preservation. We will clean the blue ones, wash them, cut them into cubes. Sprinkle coarsely with salt, leave for 20 minutes.
- Now we will rinse the eggplants and pour them into the adjika. Simmer for another 20 minutes. Add chopped garlic 10 minutes before cooking, pour in vinegar.
Let's put the awesome eggplants in clean jars and roll them up. Hold it upside down under a blanket until it cools down - and you can hide it for storage.
The most delicious homemade adjika for the winter - VIDEO
This is how your grandmother cooked. In this article, we tried to collect extremely simple, but at the same time delicious adjika recipes not only from tomatoes, but, for example, from plums. The main secret successful seaming - selected homemade vegetables and your desire to make a pleasant gastronomic surprise for your loved ones. Let's get started!
An indisputable plus of adjika is that it can stay in the bank for at least two years. It is also worth noting that it is not worth rolling adjika into large jars. This appetizer is quite spicy, which means that you won't be able to eat much of it. Why should it lose its taste and aroma in an open jar in the refrigerator? You can combine adjika both with meat and with side dishes: for example, with buckwheat or pasta.
Adjika: homemade tomato recipe
You will need:- tomatoes - about two kilograms;
- sweet bell pepper - a pound is enough;
- garlic - about two hundred grams;
- hot pepper - two pieces;
- vegetable oil - fifty milliliters;
- about twenty-five grams of vinegar (9%);
- sugar - one hundred grams is enough;
- half a tablespoon of salt.
Let's start cooking:
We start cooking by preparing the garlic. This is one of the most painstaking parts of the job, so be patient. Take advantage of practical advice: so as not to peel each clove from the skin, throw them into a small bowl and pour boiling water over for literally seven minutes. After this time, simply drain the water. The skins are gone! And if they remain somewhere, it will be much easier to remove them.
We start preparing tomatoes. To begin with, it is worth rinsing them, and then pouring boiling water over them. We clean vegetables from the skin (after boiling water it will be more pliable). If you come across tomatoes with a very tough skin, you will have to pour boiling water over them again.
As for the bell pepper, it is enough to clean it of seeds and stalks, and then cut it into four parts (always lengthwise).
The time has come for a meat grinder: through it we scroll the bell peppers, all the tomatoes, as well as the chili peppers.
The resulting mixture is poured into a medium-sized saucepan. Next, it is worth adding to the future adjika one hundred grams of sugar, half a tablespoon of salt and vegetable oil (about fifty grams). Everything is thoroughly mixed, and then stewed over low heat. The optimal extinguishing time is about two hours.
Advice! Note that if you buy watery tomatoes, they will need to be stewed longer - about three hours. This makes the appetizer thicker, which means it tastes better.
At the final stage, garlic is squeezed into a saucepan and vinegar is added. The mixture is thoroughly mixed. Once you are sure there is enough salt, simmer the sauce for about three more minutes.
Ready adjika is poured into small jars. Recall that they must first be sterilized. Do not forget to turn the cans over and put them in a warm place for twenty-four hours. It will not be superfluous to wrap the jars with a blanket or blanket. Bon appetit in winter!
Recipe for making pepper adjika
You will need:- five pieces of hot pepper;
- eight tablespoons of sugar;
- one hundred grams apple cider vinegar;
- two kilograms of sweet pepper;
- two tablespoons of salt;
- two hundred grams of garlic.
Let's start cooking:
We start cooking adjika with the preparation of pepper. It is cut into halves, after which unnecessary elements are removed from it - stalks and seeds. By the way, if there is a desire, then the seeds can not be removed from the hot pepper. It is enough to cut off only the ponytails. This will make your sauce more spicy.
The garlic is thoroughly peeled and washed. To save time, use the method we described: pour boiling water over the garlic.
The twisted mixture is poured into a bowl (preferably a deep one). Add salt, sugar and vinegar there in the proportions indicated above. The mass is thoroughly mixed and infused for about twenty minutes.
Recipe for delicious adjika with garlic (spicy)
You will need:- garlic - half a kilogram will be enough;
- bitter pepper - half a kilogram;
- Red salad pepper- half a kilogram;
- salt - one hundred grams.
Before cooking, the pepper is thoroughly washed, after which the water must be allowed to drain. Next, each pepper is cut into halves. Be sure to cleanse vegetables from seeds and stalks.
Garlic cloves are peeled. To simplify the process, you can pour boiling water over the garlic.
Next, the garlic and pepper are passed through a home processor or meat grinder. The appetizer is almost ready. Salt is added to taste, everything is thoroughly mixed and laid out in jars. You can store adjika in the refrigerator. We warn you: adjika turns out to be quite spicy. If you are not a fan of such a speck, then it is better to reduce the amount of bitter pepper.
Cooking plums: adjika recipe with photo
You will need:- blue plums - two and a half kilograms;
- garlic - two or three heads;
- hot pepper - three to five pods are enough;
- tomato paste - two tablespoons;
- sugar - about two hundred grams;
- salt - two tablespoons.
So, let's prepare the blue plums. They must be thoroughly rinsed, after which, of course, all seeds must be removed. The pepper is also thoroughly washed, the stalks must be removed. As for the garlic, we divide it into cloves and peel it. Don't forget about effective method: The cloves can be doused with boiling water, after which the skin will peel off by itself.
As with the previous recipes, the vegetable mixture is passed through a food processor or meat grinder. Sugar, salt and tomato paste are added to the resulting mixture. Today you can buy pasta in any supermarket. It is better to choose a natural Belarusian product, which, by the way, will be democratic and at a price. Everything is thoroughly mixed.
The future adjika is put on fire, always small. Bring adjika to a boil and cook. Do not forget to stir constantly. Cook for twenty minutes.
Finally, pour the mixture into sterilized jars and tighten the lids. It is best for you to hold the cans upside down and covered with a warm blanket or blanket for about a day.
Alternative recipe: adjika with tomatoes, carrots and apples
You will need:- ripe tomatoes - three kilograms;
- carrots - six hundred grams;
- garlic - about one hundred and fifty grams;
- sour or sweet and sour apples - about six hundred grams;
- sweet bell pepper - about six hundred grams;
- hot pepper - five pods are enough;
- refined vegetable oil - two hundred and fifty milliliters;
- add salt to your taste.
The carrots are carefully peeled and also cut into small pieces. You can proceed to apples: they are cut into pieces. Do not forget that the bones and the middle are removed.
Peppers, tomatoes and apples are twisted in a food processor. The resulting mixture is transferred to a saucepan. We put the dishes on fire and bring to a boil. Cook adjika over medium heat for about an hour and a half. Stir the adjika periodically. Garlic is also crushed and added to a snack. Stir and cook for about five minutes. We prepare sterile jars in advance, where we roll up a boiling snack. Traditionally, cans are turned over and wrapped in a blanket for a day. We store jars in the basement or cellar.
You probably know a variety of recipes adjika - from soft delicate taste to sharp vigorous, grabbing the tongue. Each recipe has many admirers, but most still love adjika just for its spicy spicy taste... Such adjika is insanely good with meat and fish dishes It also goes well with vegetables, rice and pasta.
In general, if you want a familiar dish to sparkle with new colors, add a fragrant adjichka to it homemade... Even the taste of borscht and soup will be noticeably enriched thanks to this seasoning. Do not forget that adjika has a number of useful properties: stimulates appetite, improves digestion, kills viruses and enhances the body's defenses. This article will tell you how to make a spicy adjika at home so as to delight everyone around you. Believe me, the proposed recipes will tell everyone about your culinary talents and cause a lot of positive emotions. In addition, we will tell you a few secrets and subtleties:
- The basis of a real spicy adjika is always made up of 3 components: fresh hot peppers, coarse salt and garlic, preferably hot with a purple hue.
- The taste and aroma of adjika depends on additional ingredients and spices. This hot seasoning goes well with marjoram, bay leaf, thyme, cumin, saffron, basil and dill.
- Grind all the components of the adjika to a pasty state. A blender, meat grinder and mortar are suitable for this purpose.
- To get a richer taste and aroma of the spice, you need to fry it in a pan. Thanks to this, they will highlight essential oils and make your adjika taste extraordinary.
Spicy adjika with garlic
Required products:
- hot peppers - 10 pcs.
- garlic - 1 head
- zira - 1 tbsp. a spoon
- salt - 2 tbsp. spoons
- dill seeds - 10 g
- coriander seeds - 2 tbsp. spoons
Grind peeled garlic and peppers without seeds and tails in a blender. In a dry frying pan, fry the coriander and cumin, making sure that they do not burn. When a rich aroma appears, immediately remove the spices from the pan and grind in a mortar along with the dill seeds. Combine the resulting mixture with a spicy pepper-garlic mass, add salt and season your favorite dishes with adjika. Please note that during the first two days the taste of adjika will be very spicy, but then it will become softer. Store in a refrigerator in a clean glass container.
Spicy green adjika
This spicy and aromatic adjika ideally complements the taste of first courses, especially well suited to kharcho and borscht.
Ingredients:
- spicy Green pepper- 800 g
- salt - 2 tablespoons. spoons
- dill - 1 bunch
- purple basil - 30 g
- cilantro - 50 g
- garlic - 12 cloves
- whole coriander seeds - 20 g
Pass dill, basil, pepper, garlic and cilantro through a meat grinder. Pound coriander in a mortar or grind in a blender, add salt to the mixture, mix thoroughly. We spread the adjika in prepared jars, which henceforth should only be stored in the refrigerator.
Spicy adjika with tomato paste
This adjika recipe will perfectly complement the taste of boiled pork, pasta and potatoes.
Components:
We pass sweet and hot peppers through a meat grinder or food processor, then do the same with garlic and chopped herbs. Mix everything until smooth with tomato paste. Heat coriander, marjoram and paprika in a frying pan, then crush and add to adjika along with salt, store in the refrigerator for several days.
Spicy raw adjika
This adjika goes well with any dish, you can even simply spread it with a thin layer on bread or lavash. The main thing is to take ripe and fleshy pepper, on which the taste of the seasoning depends entirely.
Components:
- bitter pepper - 1 kg
- salt - 2 tablespoons. spoons
- sweet pepper - 700 g
- garlic - 300 g
- dried basil - 5 g
- bay leaf - 0.5 tsp
Grind all the components of the adjika in a meat grinder, add salt, basil and ground bay leaf, arrange in jars that can be stored in the refrigerator for 5-7 days.
Good afternoon, our dear readers. Today we'll talk about what homemade adjika is, how to cook it deliciously. There are actually a lot of recipes. I myself cooked literally according to 2 recipes from my relatives. But when I wanted something new, I didn't even think that there were so many of them.
But there is a reason, practically every year, to cook something new, something unusual. That's why I probably fell in love with cooking))).
In general, what is adjika? This recipe came from Georgia, and it was a thick and rather spicy mass, something like a paste. It is prepared from vegetables such as bell peppers and chili, also with the addition of spices.
But our Russian people have slightly modernized this product; in our country, tomato prevails more from vegetables. You can also find homemade adjika made from zucchini and even plum. And already additional ingredients very diverse: various kinds of nuts, other vegetables, such as carrots, even apples are added.
And each recipe is unique and delicious. I advise you to choose a few from our list and be sure to try, leave something in your cookbook.
Well, we'll get down to it and start with a fairly simple recipe.
Let be this recipe and simple, even very fast, but delicious. The set of products is the smallest. Lately, we make sure to make several jars of this snack. And the guests are delighted.
Adjika homemade quick recipe
We need:
- Tomatoes - 2 kg;
- Sweet pepper - 1 kg;
- Bitter pepper - 2 pcs;
- Garlic - 100 gr;
- Sugar - 100 gr;
- Salt - 1 tbsp a spoon;
- Vinegar 9% - 100 ml;
- Vegetable oil - 100 ml.
First of all, we rinse and dry the products well. Now we pass the peppers and tomatoes through a meat grinder.
Now, in another dish, hot pepper and garlic are passed through a meat grinder in the same way.
We do everything separately, because we will add hot pepper and garlic at the end practically.
Now pour sweet peppers with tomatoes into a saucepan and put on fire. Cook for at least 20 minutes to keep it well.
cook sweet peppers with tomatoes.
Now, 5 minutes before the end of cooking, add the rolled hot pepper with garlic.
add hot pepper and garlic
As soon as the adjika boils, remove from the heat. The jars should already be prepared, posterized. It remains to roll the adjika into jars.
You can store such adjika in any way convenient for you.
You can serve it on the table with meat and only then add fresh herbs to it. Enjoy your meal.
How to cook horseradish adjika.
Many say that it is in Russian to cook adzhika with horseradish. Yes, for my taste, it turns out superb. But also, in my garden this horseradish is like a weed, I can't get it out, but this tasty dish turns out))) This is the irony of fate.
adjika with horseradish
Also, this recipe is even faster, since it is without cooking. Everything is being prepared super quickly.
Ingredients:
- Tomatoes - 2.5 kg
- Sweet pepper - 1 kg;
- Chili pepper - 3 pcs;
- Horseradish root, medium - 4 pcs;
- Garlic - 3 heads;
- Vinegar - 1.5 tbsp. l;
- Vegetable oil - 1 tbsp. l;
- Sugar - 2 tbsp. l;
- Salt to taste.
Remove the stalk from sweet pepper and chili, leave the seeds, they do not need to be removed. We twist in a meat grinder: tomatoes, sweet peppers and chili, peeled garlic and horseradish. Everything in one bowl.
we pass everything through a meat grinder
Then add vinegar, vegetable oil, sugar, salt to taste to the twisted mass and mix everything well.
We sterilize the cans well in advance. We pour the resulting mass into jars, close with lids and put it in a refrigerator or cellar for storage.
Pour the finished mixture into cans
That's all, we could simply and effectively cook such a dish as homemade adjika.
Homemade adjika with apples.
This is one of my favorite recipes. It's just that apples give adjika such a delicate aroma. I like this combination of apples and spicy. You will also try it.
adjika with apples
We need:
- Tomatoes - 2 kg;
- Apples - 600 gr;
- Carrots - 600 gr;
- Sweet pepper - 600 gr;
- Hot pepper - 100 gr;
- Garlic - 100 gr;
- Vinegar 9% - 70 ml;
- Salt to taste;
- Sugar to taste;
- Spices to taste.
First, we wash and clean all the vegetables, prepare them for rolling through a meat grinder.
Now we scroll everything into one pan: carrots, sweet peppers (we clean from seeds and stalks) and spicy (no need to peel), apples, garlic, tomatoes.
twist everything into one pan
Now we salt, mix everything thoroughly and put on fire. Cook for 30 minutes over medium heat. The mixture should boil and stir it every 5 minutes so that it does not burn.
adjika boils
Then add sugar, about 2 tablespoons. There is also a mixture of peppers and seasonings of your choice. If you add a carnation, do not overdo it, no more than 5 carnations.
We mix everything thoroughly and taste it again. If something is missing, then add. If everything is fine, then reduce the heat and boil for another 10-15 minutes.
Banks must be prepared and sterilized in advance. As soon as the time comes, pour hot adjika into jars, twist them on the lids and cover them with a towel or a warm blanket.
put the jars to cool.
After cooling, you can put it away for storage.
Adjika marrow for the winter (video).
Homemade adjika can be different, I suggest you see how to cook quite spicy and tasty, spicy adjika from zucchini. You can eat it right away, or you can leave it in banks for the winter.
Caucasian homemade adjika.
Now a recipe for those who love everything spicy. This recipe most of all resembles the national Abkhaz dish, such a sauce as it is used to see it in Russia. I must say that adjika turns out to be very, very spicy, because it contains more hot pepper than a tomato or some other ingredients.
spicy adjika
The downside here can be only one fact - it takes a long time to cook, but the taste is simply amazing.
Ingredients:
- Tomatoes - 1.3 kg;
- Hot peppers (red or green - it doesn't matter) - 2.3 kg;
- Garlic - 3.3 kg.
To begin with, let's say that such a sauce should be prepared slowly, in stages.
In peppers, cut off only the stalks, do not peel the seeds. Wash and dry each peppercorn.
Peel the garlic too. To prepare adjika, it must be dry.
Pass all components through a meat grinder.
Fold the blanks in a bowl or saucepan (use only enamel or glassware), cover with gauze folded in several layers. Leave the sauce in this form for several days to ferment (about seven days).
After the specified time, remove the paste that has risen up with a slotted spoon and put it in a separate clean dish.
Any liquid left in the saucepan can be discarded.
Season the deferred "cap" with salt to taste, pour in a few tablespoons of sunflower oil, mix.
Now adjika can be laid out in jars and hidden in the refrigerator.
Adjika with plums.
Homemade adjika with plums turned out to be moderately spicy, the taste is so delicate, sweet and sour. It turned out to be a very unusual combination of tastes. This appetizer is also called Tkemali. Well, if someone wants it spicier, then you can increase the portion of hot pepper and garlic.
homemade adjika with plums
Ingredients:
- Sweet pepper - 1 kg;
- Plum - 1 kg;
- Hot pepper - 3 pcs;
- Garlic - 1 head;
- Sugar - 1 glass;
- Salt - 2 tbsp. spoons;
- Tomato paste - 0.5 l (or fresh tomatoes- 0.5 kg);
- Vinegar 70% - 1 teaspoon (without it).
We start everything as usual - wash and clean the products. It is advisable to use fresh tomatoes, not tomato paste... Its already as a last resort, if there are no fresh tomatoes.
We pass sweet and hot peppers (do not clean), plums, garlic and tomatoes through a meat grinder. Mix everything in one saucepan and stir.
mix all the ingredients.
Now add sugar and salt. Stir and put on medium heat. Bring to a boil and reduce heat to low. So we cook for 30 minutes. Do not forget to stir.
You can also boil longer, then it will be thicker, then look at your discretion.
delicious adjika with plums turned out.
Well, that's all for us, leave your comments below, suggest your own recipes. Also join us in Odnoklassniki, so far everyone and bon appetit.
Homemade adjika for the winter - the most delicious recipes. updated: September 16, 2018 by: Pavel Subbotin