It is a spicy and fragrant condiment that stimulates the appetite and gives a spicy note to various dishes, it has a paste-like consistency, usually red in color (but may be green). It consists of: red or green hot peppers, garlic, herbs, walnuts and salt. Adjika is used with fried meat, poultry, as well as with many other dishes (some gourmets prefer a combination of melon with adjika).

Due to the wide popularity of recipes have become very diverse and sometimes very different from the classic:

  • Red spicy adjika - aparpyldzhika - composition: capsicum - 500 g, garlic - 6-8 cloves, coriander seeds - 15 g, dill - 10 g, basil - 10 g and savory - 10 g, salt and nuts to taste. It is used for cooking vegetable, meat and fish dishes.
  • Green adjika - ahuskhuadzhika - composition: a large number of green spicy herbs - spicy greens (cilantro, mint, dill, savory, basil) - 500 g, salt and green pepper to taste. It is mainly used as a condiment for dairy products.

So, for example, tomatoes are not part of the traditional adjika, but still some sauces are called “adjiks” for their similarity and sharpness.

In the process of preparing adjika, you can experiment and add apples, tomatoes, carrots to your taste, based on the basic components.

HOW TO PREPARE ADJIKA


Adjika is an Abkhaz spicy snack that has become popular with many Russian housewives. One of the main components in Russian cuisine when preparing adjika is tomatoes, but few people know that cooking adjika at home according to the classic recipe does not involve the use of tomatoes.

The word "adjika" on Abkhaz language means "salt". We owe the appearance of the recipe for this seasoning to the Abkhazian shepherds. When they took their flocks of sheep to new pastures with young grass that were in the mountains, so that their sheep would gain faster weight they gave them salt. However, salt was expensive in those days, because it was not available in the same way as it is now. Therefore, shepherds resorted to stealing salt, and in order to prevent this, the owners added hot pepper to the salt.

But enterprising shepherds found a way out. By adding some herbs, garlic and various seasonings to such salt, shepherds got a wonderful spicy mixture. The resulting mixture began to be called "apyrpyl-jika", which in Abkhazian means "pepper salt" or "adzhiktsatsa" - "salt ground with something." It is this spicy appetizer that is called adjika in the world.

The classic adjika recipe involves the use of only pepper, salt and garlic. This spicy snack is an integral part of the table of any Abkhazian. The true process of making adjika has come down to us through many centuries.

On a special flat stone called a grater (ahaya), salt, pepper and garlic are carefully and long rubbed. As a result of this process, an adjik mixture is obtained, which in its appearance resembles butter. Such adjika is called "Abkhazian oil". Such "butter" was prepared on the basis of smoked pepper and made up the main part of the provisions of a warrior, sailor or hunter.

In our time classic recipe cooking adjika has been simplified a bit. Instead of a grater, they use an ordinary Blender, mixer or meat grinder, and do not use smoked pepper, but fresh.

To prepare spicy or "male" adjika, you will need 1 kg of hot peppers, ¾ cups of salt (preferably coarsely ground), 0.5 kg of garlic and 0.5 cups of various seasonings - hops - suneli, coriander, dill.

The use of garlic and hot pepper and provides the sharpness of adjika. When preparing such adjika, you need to be very careful. To protect the skin of the hands and eyes from external burns, rubber gloves should be used, and to collect the contents - plastic bag. One can only guess how such a mixture affects the walls of the gastric mucosa.

Naturally, such adjika can only be used by people with excellent physical health. Therefore, the classic recipe can be slightly modified to soften the taste. To do this, part of the hot pepper can be replaced with sweet Bulgarian. The ratio in this case can be different, the ideal recipe is 800 g of Bulgarian and 200 g of hot pepper. This is certainly not a classic recipe, but adjika will not come out so spicy either.

Peppers are peeled, seeds and stalks are removed, washed, and then ground in a blender or meat grinder. Garlic and spices are also ground, then everything is combined and salt is added. Herbs (parsley, dill, cilantro, or regan) can be added to taste. Ideally, the resulting mixture should be homogeneous and thick.

Today recipes homemade adjika set, and each hostess has his own. What they just don’t add to it: tomatoes, carrots, apples, zucchini, onions, sweet peppers, horseradish, eggplant, walnuts and vegetable oil. It is clear that such recipes are far from traditional.

We bring to your attention the most common and one of the most successful recipes for cooking adjika at home, the so-called "female adjika". Such adjika turns out to be very tasty, tender and spicy, and can serve as an independent dish, and not just as a seasoning for meat and vegetables.

PREPARATION OF ADJIKA. ADJIKA FROM TOMATO

To prepare it, you need 2.5 kg fresh tomato which, if desired, can be replaced with 3 l tomato juice, 1 kg of carrots, bell peppers and sweet apples, 3 pcs of hot capsicum. All vegetables and apples should be washed well, then peeled and passed through a meat grinder three times. The resulting mixture is boiled for an hour, while stirring occasionally. 5 minutes before the end of the cooking process, add 200 g of garlic, 150 g of sugar and sunflower oil, 150 ml of 9% vinegar, a quarter cup of coarse salt. Everything is thoroughly mixed, brought to a boil and turned off. The resulting mixture is poured into sterilized jars and twisted for the winter.

According to this recipe, adjika comes out tender, vitamin and beautiful. It is used as a snack sauce for meat dishes, fish, chicken, potatoes, pasta. It can also be used to spread bread butter. If you do not like spicy adjika, then when preparing it, you should reduce the amount of garlic and capsicum.

  • 04 September 2009, 20:25
  • 1401016

Adjika is considered a national Abkhaz delicacy, but its recipe is firmly rooted in every country. The dish can be prepared as a sauce and dry seasoning, it all depends on personal preference. Adjika is based on plums, tomatoes, apples. Mandatory component chili or horseradish are considered, they give the dish the desired spiciness. Often, adjika contains spicy herbs, they allow you to achieve a refined aftertaste. The sauce is served with fish and meat dishes; it rightfully takes pride of place on the kitchen table of every family.

Traditional adjika recipe

Abkhaz cooking technology is considered the basis of the basics, so it makes sense to consider it first. According to the national recipe, tomatoes are not added, a rich color is achieved due to hot red pepper.

  • red pepper (hot) - 0.9 kg.
  • rock salt - 60 gr.
  • garlic - 525 gr.
  • a mixture of coriander, dill seeds, suneli hops - 65 gr.
  1. Wear rubber gloves to protect your hands from burns. If desired, you can make adjika less spicy by taking not 900 gr. red pepper, and 400-500 gr. In this case, it can be replaced with paprika, judge by the desired result.
  2. Separate the stalks from the peppers, wash the pods and remove the seeds. Pass the components through a meat grinder several times (you can use a blender). Do the same manipulations with fresh garlic, after peeling it from the husk.
  3. Mix pepper and garlic porridge with ground spices (suneli hops, coriander, dill seeds), add salt. Mix the mass with a fork until smooth, if desired, add more cilantro and fresh chopped dill.
  4. The classic cooking technology does not require cooking. Store adjika in the refrigerator for no longer than 5 months. Choose glass or plastic container with tight-fitting lid.

Adjika with tomato paste

  • chili pepper - 165 gr.
  • fresh plum - 2.2 kg.
  • fresh tomatoes - 600 gr.
  • oil (preferably olive) - 125 ml.
  • tomato paste - 220 gr.
  • table salt - 60 gr.
  • dill - 1 bunch
  • Bulgarian pepper - 350 gr.
  • granulated sugar- 145 gr.
  • garlic - 300 gr.
  1. If desired, you can take more tomatoes (for example, 700 gr.). Wash the plums, remove the stones, rinse with water again and dry with paper towels.
  2. Remove the stalks from the bell pepper, cut, clean the cavity from the seeds and rinse. Put on rubber gloves, wash and clean the chili peppers and pat dry.
  3. Peel the garlic, rinse the dill with water and chop it coarsely. Turn on the blender, first chop the fruits of the plums in it, then remove the porridge and move it into a deep bowl.
  4. Now cut the tomatoes into cubes, after removing the inedible parts. Pass the tomatoes through a blender. When they turn into porridge, add chopped chili, bell pepper, dill and peeled garlic.
  5. Take a deep dish with thick walls and a bottom, move the porridge from tomato, bell pepper, chili, garlic and dill into it. Add chopped plums, put on a slow fire.
  6. Boil the mass for about 50-60 minutes, during which time it will boil down. Add tomato paste, salt, butter, sugar, mix, simmer for another 1.5 hours at low power.
  7. After the allotted time, turn off the burner, pour the mixture into sterilized jars, roll up. You can skip the last step by packing adjika in glass containers. Duration of storage in the refrigerator - 6 months.

  • carrots - 900 gr.
  • sweet and sour apples - 1.1 kg.
  • tomatoes - 2.6 kg.
  • chili - 200 gr.
  • Bulgarian pepper - 1.4 kg.
  • rock salt - 25 gr.
  • granulated sugar - 130 gr.
  • vinegar solution (table, wine or apple) - 110 ml.
  • garlic - 220 gr.
  • horseradish - 200 gr.
  1. Wash all fruits and vegetables. Remove the core and stalks from the apples, chop the fruits into orange slices. Remove seeds from bell pepper, cut into pieces. Wash the tomatoes, cut the stalks, peel the carrots.
  2. Put on gloves, rinse the chili under running water, remove the seeds, you won't need them. Remove the husk from the garlic, divide the head into individual cloves.
  3. Place bell peppers, garlic, tomatoes, carrots, apples in a blender bowl, chop until porridge. Transfer the mass to a thick-bottomed saucepan, put on a slow fire.
  4. The duration of cooking is 1 hour, during this period you need to grind chili in a meat grinder or blender, and then mix it with horseradish.
  5. After the specified period, add the power of the burner to the middle mark, send hot pepper with horseradish to the pan. Simmer for another 45 minutes, then add salt and sugar, pour in vinegar.
  6. Bring the mass again until bubbles appear, leave for 10 minutes. Wash glass jars with soda, dry. Pack the finished product into containers, roll up or screw on the lids. After cooling, move the adjika to the refrigerator or cellar.

Adjika with plums

  • sugar - 185 gr.
  • plums - 4.3 kg.
  • chili pepper - 110 gr.
  • dill - 1 bunch
  • parsley - 1 bunch
  • fine salt - 90 gr.
  • tomatoes - 1.8 kg.
  • garlic - 280 gr.
  1. Place the plums in a colander, wash thoroughly to remove the whitish cast. Cut into 2 parts, remove the bones. Put on gloves, rinse chili under cold water, remove the seeds and cut off the stem.
  2. Now peel the garlic, you can replace it with white onions or table horseradish. Wash the tomatoes, cut into cubes, remove the inedible parts.
  3. Mix plum pieces with chili, tomatoes, garlic/onions. Send vegetables to a blender or pass 3 times through a meat grinder. Pour the porridge into a thick-bottomed saucepan, put on fire.
  4. When bubbles appear, reduce the power to a mark between the minimum and average. Pour sugar, fine salt, cook until the granules dissolve, stir constantly.
  5. The duration of languor is 1.5 hours. After 15 minutes, add chopped dill and parsley, after cutting the branches from them. While the mass is cooking, sterilize the jars and lids for further twisting.
  6. After the specified period has expired, pour the finished adjika into containers, twist. Turn the container upside down, cool at vivo. Move to storage in the basement, refrigerator or cellar.

  • Bulgarian pepper - 1.2 kg.
  • ripe plum tomatoes - 2.8 kg.
  • chili pepper - 30 gr.
  • garlic - 280 gr.
  • granulated sugar - 30 gr.
  • table vinegar (concentration 9%) - 65 ml.
  • salt - 55 gr.
  1. In the end, you will get 3 liters of finished adjika. The composition will not be too spicy due to the small amount of chili pepper, if desired, the amount can be reduced.
  2. To final product was not liquid, wash the tomatoes and dry them. Then chop into slices, transfer to a colander and leave over the dishes, during this period the juice will drain.
  3. Remove the seeds and stems from the chili, and do the same with the bell pepper. Chop the vegetables into slices, move to a blender along with the tomatoes. Scroll to the state of porridge, add the garlic and chop again.
  4. Pour granulated sugar and salt into the finished composition, pour in the vinegar solution. Place the finished gruel in a saucepan, cook for about 1.5 hours, stirring occasionally. After that, pour into sterilized containers, roll up.
  5. Turn the container upside down, wait until it cools at room temperature. Take the finished adjika to a place for long-term storage, a cellar or refrigerator is considered an ideal option.
  6. The composition can be consumed after 3 days after preparation. The shelf life is 3 months, subject to optimal temperature regime(10-12 degrees).

Adjika with beets

  • granulated sugar - 110 gr.
  • garlic - 60 gr.
  • drinking water - 265 ml.
  • vegetable oil - 260 ml.
  • beets - 1.9 kg.
  • bell pepper - 260 gr.
  • tomatoes - 750 gr.
  • chili - 2 pods
  • onion - 230 gr.
  • vinegar essence - 40 ml.
  • salt - 30 gr.
  1. The technology of preparation differs from all others with a sweet, spicy aftertaste, which is achieved due to the contained beets and chili peppers.
  2. Wash, peel the beets, cut them into cubes and place in a blender (you can scroll 3 times in a meat grinder). Peel the chili, remove the leg and seeds, mix with sugar and salt. Send this mixture to a blender, scroll along with the beets.
  3. Remove the previous mass, transfer it to the bowl. Peel the tomatoes, remove the skin if possible. Remove the seeds from the cavity of the bell pepper, cut off the legs. Scroll the tomatoes and peppers in a meat grinder 2-3 times.
  4. Clear onion, chop it into very thin half rings. Fry in a hot frying pan with the addition of sunflower oil (until golden brown). Add tomato and bell pepper porridge to the pan, pour in water. Simmer the mass for a quarter of an hour.
  5. Put the beet composition in the pan, send the frying to the container. Put on fire, cook for about 45 minutes under the lid. Stir occasionally so that the mass does not burn to the walls.
  6. Pour in 10 minutes before done. vinegar essence, add minced garlic. Pour the mixture into jars, seal tightly or screw on plastic lids. Leave to cool, then move to the cold for storage.

  • tomatoes - 550-600 gr.
  • chili pepper - 40 gr.
  • bell pepper - 200 gr.
  • fresh dill - 1 bunch
  • fresh parsley - 1 bunch
  • sugar - 20 gr.
  • salt - 20 gr.
  • wine vinegar - 200 ml.
  • grated horseradish - 80 gr.
  • seasonings - to taste
  • garlic - 1 head
  1. Wash the tomatoes, pour boiling water over them, remove the peel. Cut the tomatoes in half, remove the seeds. Do the same with bell and chili peppers. Peel the garlic from the husk, divide the head into teeth.
  2. Pass garlic, tomatoes, chili and bell pepper through a blender or meat grinder. Grate the horseradish in advance, add to the cooked pasta.
  3. Stir until smooth, transfer to a deep bowl, wrap the container with cling film. Send to the refrigerator for 20 hours. Take out and stir when done.
  4. Now add sugar, salt, add spices to taste. Wash and dry parsley with dill, chop, mix with vinegar. Add mass to the previous mixture.
  5. Pack ready-made adjika in small jars, store in the refrigerator or cellar for no longer than 3 months. Serve with meat, fish, side dishes, seafood.

Consider cooking adjika based on ripe plums, tomatoes, bell or chili peppers. Add your favorite spices as desired, make a sauce with beets, apples, horseradish or tomato paste.

Video: adjika from zucchini

In any adjika, there must be three mandatory ingredients: red pepper, garlic and salt.

If the preparation is made, but it turned out to be spicy, it’s even impossible to eat, apples will help from the taste of spiciness. It is necessary to add one chopped apple to the finished adjika.

All ingredients must be crushed.

The first step in any preparation is the preparation of dishes. For cooking adjika at home, it is best to take enameled dishes and a large iron basin. It will make cooking easier.

Enameled pots are needed so that the chemical process does not go during fermentation. Plastic should not be used at all. Take only wooden spoons. If you follow all these rules, then, undoubtedly, homemade adjika will turn out tasty, juicy - you will lick your fingers.

Recipe 1: Caucasian adjika at home

One of simple ways burning adjika at home. It won't take much of your time.

Hot pepper 300 gr.;

4 sweet peppers;

1 head of garlic;

A bunch of cilantro;

Greens to taste;

Basil, preferably purple;

2 tbsp. l. salt.

First, sweet pepper is taken, it must be washed well and cleaned of seeds. Then cut the hot pepper into large pieces about 3×3. Choose the proportion yourself, depending on your taste. If you prefer homemade adjika spicy, then take 300 gr. if, on the contrary, 200 gr.

The next step is to put all the pieces in a cup and grind in any way you like, but it is better to use a blender until smooth. You can do this with a meat grinder, but it will skip the pieces, and it is desirable to make porridge, then you can make the mixture liquid with a regular spoon.

The resulting mass should be salted, and then mixed well so that the salt does not remain in 1 place, but dissolves throughout the mixture. Some people add pepper at this stage, but this is not necessary, because adjika, so, will turn out to be spicy, and pepper will only kill the whole taste.

AND last thing sort everything into banks. It is better to take small jars, they will not take up much space, and adjika will be stored longer. Of course, it would be ideal to immediately lower it into the cellar, but if this is not possible, then it is also good to keep it in the refrigerator. Do not rush to open it, let it stand for 40 days, nourish itself, and only then you can add it to food.

Recipe 2: Homemade adjika with nuts

One more tasty preparation is adjika with nuts.

3 bell peppers;

Walnuts 250 gr.;

head of garlic;

3 hot fresh peppers;

3 tsp coriander;

1 st. l. hops-suneli;

a pinch of cinnamon;

5 tsp salt.

Peppers need to be well peeled and chopped. Mix the resulting mass and add fresh hot peppers with nuts to it, add garlic here, and grind again, as a result, a liquid mixture should be obtained.

Then ground coriander, suneli hops and salt are added, and thoroughly mixed for 10 minutes so that all the spices dissolve. All homemade adjika is ready, the only thing left is to pour it into jars.

Such adjika should be bottled, it will even be better, because it can be stored in the refrigerator. Adjika made in this way at home with nuts is ideal for adding to various dishes.

Remember that nuts should be finely chopped.

Recipe 3: Adjika at home in Armenian

A simple way to cook homemade adjika is in Armenian. It will require a minimum amount of products. And adjika will turn out tender, tasty and a little burning.

6kg ripe tomatoes;

500 gr. hot pepper;

Garlic 1 kg.;

1 st. l. salt.

First of all, the tomato and pepper should be washed well. Then grind the contents with a meat grinder or blender, and leave the resulting mixture closed in a dark place for two weeks, but only remember to stir the mass every day. Do not be afraid that everything will turn sour, this cooking stage is necessary so that the peppers give their juice, and the tomato is fed with it.

After that, on the 15th day, spread adjika in jars and store in a cold place.

The recipe, as you can see, is simple, but it has a secret: you need to salt the tomatoes before adding pepper, if you do the opposite, then the taste of salt will not be felt, and the tomatoes will turn out to be tasteless.

This recipe is considered the simplest, the only difficulty is that you need to mix the mixture every day. But many lovers say that everyone will like such homemade adjika, as it turns out juicy, slightly hot, and looks appetizing. You can add it to any dish.

Recipe 4: Homemade adjika for men

Every girl knows that you can win a man's heart through the stomach. And all housewives need to take note, good recipe preparations of adjika at home for men. It will be difficult to do this, but for a beloved man you can try.

2 kg of tomatoes;

10 pieces. bell pepper;

20 pcs. hot pepper;

100 gr. garlic;

Horseradish roots 4 pcs.;

Parsley dill;

4 tsp Sahara;

2 tbsp. l. salt;

The first step is to wash all the products so that you do not waste your precious time later. Then take all the vegetables and chop them, add salt to the mass, then sugar. The mixture is ready, now mix it all together, you can put it on a slow fire so that the salt and sugar dissolve. The resulting mass must be poured into an enamel pan and left to infuse for 3 days in a dark place.

On day 4, remove the pan and pour 5 tablespoons of 9% vinegar into the mass. Then you need to mix everything, and leave to infuse for 10 minutes, only then you can start laying out in sterilized jars. Be sure to screw them on well.

Recipe 5: Adjika at home spicy-sour-sweet

It can be added both to soup and main courses.

Overripe tomatoes 1 kg.;

Sweet red pepper 300 gr.;

Onion 200 gr.;

Antonov apples 200 gr.;

Garlic to taste, but no more than 2 heads;

Hot pepper 4 pcs.;

Salt 3 tbsp. l.;

6 art. l. vinegar 9%;

4 tbsp. l. Sahara.

Take all the ingredients except the last three and grind everything with a meat grinder. Then pour the entire mixture into the prepared dish and cook over medium heat, but do not forget to stir every hour.

While everything is cooking, chop the garlic together with hot pepper in a separate pan, but it must be cleaned from the seeds. Slowly pour the resulting mixture into the boiling tomatoes, immediately add sugar, vinegar and salt there, and simmer for 30 minutes over low heat, but also do not forget to stir.

After the homemade adjika has cooled down, pour it into sterilized jars. Keep cold.

Recipe 6: Homemade adjika with apples

We will pay special attention to the popular and one of the most good options adjika with apples. It turns out tasty and spicy, maybe even as a separate dish, as well as become a side dish for meat and other dishes.

Red ripe tomatoes 3 kg;

1 kg of sweet pepper (preferably red, but not essential);

500 g of sour apples;

2 pcs. carrots, but large;

200 g of garlic;

Hot pepper (do not like very spicy adjika, put less) 100 g;

1 st. sunflower oil;

Black pepper (optional)

Salt (to taste), but not more than 4 tbsp. l.

First of all, you need to wash and clean all the vegetables. Then grind them in a meat grinder (you can grind them in a blender or with a spoon if there are no electrical appliances). Then add salt, black pepper, sunflower oil to the resulting mass, mix everything and put on the hob and cook for 2.5 hours, stirring occasionally. Then, at the last stage, close in sterilized jars or cork with ordinary nylon lids. The result should be 6 cans of 0.5 liters.

Recipe 7: Adjika at home without cooking

One of the simple cooking methods is the classic adjika without cooking.

Tomatoes 500 g;

200 g sweet pepper;

30 g of garlic;

Horseradish (root) 30 g;

Hot pepper, capsicum;

Wine white vinegar 30 g;

2 tbsp. l. Sahara;

1 st. l. salt.

First of all, you need to wash the tomatoes, cut them into 4 pieces, removing the rough part and the middle, then put them in a colander to drain the excess liquid from the glass. While the juice is draining, the sweet pepper, separated from the seeds, must be cut into small squares.

Then peel the horseradish root and grate it on a small grater. Finely chop the garlic. Finely chop the hot pepper, but do not forget to clean it from the core.

When the tomatoes are drained, put them in a deep bowl and grind with a blender, then add sweet pepper and chop everything together. Mix the resulting mass well.

Put garlic, horseradish and hot peppers to the tomato-peppered mass, and chop again with a blender, stir and let stand for 30 minutes.

Add salt, sugar, vinegar to the resulting mass and mix well. Then fill in sterilized jars with adjika and tighten with metal or nylon lids, and put everything in the refrigerator for storage.

Adjika harvested in this way can stand for 3 months. All this is due to the good antimicrobial action of horseradish.

Recipe 8: Homemade adjika "for an amateur"

2 kg of tomatoes;

2 large carrots;

1 kg of onions;

250 g of garlic;

3 bell peppers;

A glass of sugar;

1 st. l. vinegar 6%;

3 bitter red peppers;

. ¼ cup salt;

250 ml vegetable oil.

Peel the bell pepper, wash and chop coarsely. Pass the resulting pepper slices through a meat grinder. Wash and chop the tomatoes and grind them finely. Wash, peel and chop the carrots so that they can also be scrolled in a meat grinder.

This is followed by hot peppers, previously peeled and chopped. Garlic is also chopped separately with a meat grinder. Onions can be grated. Mix all the chopped vegetables and put on a gas stove to a boil, and cook for 30 minutes, leaving on a slow fire. Then add vegetable oil, and continue to cook for another half hour. The last step is to add salt and sugar, leave to reach for 1 hour.

Adjika will be ready in 3 hours. You can try ready adjika to convince how tasty it is.

Recipe 9: Adjika at home is sweet

Pepper 0.3 kg;

Apples 300 g;

Sugar 5 tsp;

5 cloves of garlic;

Vegetable oil 3 tbsp. l.;

Chili pepper 1 pc.;

Ground coriander 1 tsp;

A handful of chopped greens;

Tomatoes 0.5 kg;

Khmeli-suneli 1 tbsp. l.

Make small cuts on washed tomatoes, then pour boiling water over them. After that, pour them with cold water and remove the peel.

Peel and chop the apples with a meat grinder along with tomatoes, chili peppers and bell peppers. Cover the entire resulting mass and cook for 2 hours, alternately adding sugar, then vegetable oil and salt. You can add salt and sugar at your discretion, so to speak "by eye".

10 minutes before completion, you need to add greens, suneli hops, coriander and garlic. Adjika, cooked at home, is ready to eat. All cooked adjika can be laid out in jars!

  • To give exquisite fragrance adjika, before you start cooking it, you need to fry a little all the spices in a pan.
  • Peppers can be slightly dried so that they do not release a lot of moisture during cooking.
  • Add salt to taste, more than in the recipe. It will help adjika to last all winter and not turn sour.

Prepare delicious adjika at home to pamper your family all winter with fresh, fragrant seasoning from ripe, filled with summer sun vegetables.

- This is the national seasoning of the Abkhazian cuisine. This is very ancient and famous, one of the best dishes that the culinary traditions of the Caucasus have presented to us. According to the classic recipe, adjika was prepared from dried hot peppers grated with salt, garlic and coriander seeds. And Georgian cuisine is characterized by the use of cilantro.

Nowadays classic composition adjika has undergone many changes. What is not added to it: tomatoes, eggplant, carrots, zucchini, apples, walnuts. In some adjika recipes, you can find pumpkin, beets, mushrooms, plums, gooseberries, berries chokeberry. Each hostess adds something of her own. One thing is invariable in adjika - its spicy taste.

Homemade adjika is a tasty addition to poultry, meat, fish and vegetables. Spicy, fragrant, this seasoning can give each dish a piquant spiciness. Many housewives make preparations from adjika for the winter. Some recipes involve boiling and sterilization, in others, the finished seasoning is not subjected to heat treatment.

If you have never cooked adjika at home, learn the recipes for this amazing seasoning with us. Their extraordinary variety will allow you to find something special for your culinary diary. A helpful tips, how to cook delicious adjika for the winter, will help you immerse yourself in an exciting culinary journey, which will result in treasured jars with wonderful seasoning.

10 adjika recipes for the winter


Recipe 1. Adjika Abkhaz classic

Ingredients for 3 half-liter jars: 2 kg of hot pepper, 1.5 cups of finely ground salt, a glass of seasonings (coriander, suneli hops and dried dill), 1 kg of garlic and fresh herbs as desired (parsley, cilantro, dill).

  1. To protect your hands from the "explosive" mixture of pepper and garlic, be sure to wear rubber gloves. It is advisable to dry the hot pepper for several days, but you can do without it.
  2. Clean the garlic from the husk. Cut the stems off the peppers and remove the seeds. Pass all prepared ingredients, including spices, through a meat grinder several times, mix thoroughly, add salt and mix again.
  3. Abkhazian adjika is piping hot, so it can only be used by people with impeccable health. To soften the taste, you can replace part of the hot pepper with paprika or sweet bell pepper, for example, take 1.5 kg of paprika and 0.5 kg of hot pepper.

Recipe 2. Adjika spicy - a simple and quick recipe

Ingredients for 2 half-liter jars: 0.5 kg of sweet bell pepper, 0.5 kg of carrots, 0.5 kg of garlic, 0.5 kg of ripe apples, 2.5 kg of red ripe tomatoes, 0.7 cups of 6% or 9% vinegar, 250 g sunflower oil, 4-5 pods of hot hot peppers, 2 tablespoons of salt, 200 sugar.

  1. Rinse apples, tomatoes, carrots and bell peppers well, pass through a meat grinder, mix well and cook in a large saucepan for 2 hours.
  2. Scroll the hot pepper in a meat grinder and add to the boiling fruit and vegetable mass. Send sugar there and sunflower oil. Cook adjika for another 40 minutes.
  3. At the very end, add salt, vinegar and garlic. Mix adjika well, pour into sterilized jars and roll up.

Recipe 3. Adjika with zucchini

Ingredients for 3 half-liter jars: 3 kg of zucchini, 0.5 kg of sweet bell pepper, 0.5 kg of juicy carrots, 1.5 kg of ripe tomatoes, 1 cup of garlic, 0.5 cups of sugar, 2.5 tablespoons of salt , 2.5 tablespoons of hot red pepper, 1 cup of vegetable oil.

  1. Wash all vegetables. Peel the carrots, free the bell pepper from the stalk and seeds.
  2. On the tomatoes, make cross-shaped cuts with a knife, pour over the fruits with boiling water and immediately dip in cold water - this way the skin will be removed very easily and quickly.
  3. Grind all vegetables, except for garlic, in a meat grinder. Add salt, granulated sugar, vegetable oil to the vegetable puree and cook for 40 minutes.
  4. Cool the mass slightly, mix with ground hot pepper and garlic passed through a press.
  5. Boil adjika for another 10 minutes, arrange in sterilized jars and roll up with lids. Adjika with zucchini is amazingly tasty and tender.

Recipe 4. Georgian green adjika with nuts without cooking

Ingredients for 2 half-liter jars: 900 g of celery, 300 g of parsley, 600 g of cilantro, 300 g of green bell pepper and 300 g of hot capsicum, 6 heads of garlic, 120 g of salt, 1 bunch of mint, 1 cup walnuts ground black pepper to taste.

  1. Sort the greens, soak for 10-15 minutes in cold water and rinse thoroughly. To remove excess moisture, spread the greens on a dry cotton towel.
  2. Peel the garlic and wash. Rinse the pods of hot and sweet pepper, cut off the stalks and shake out the seeds. Be sure to wear gloves to protect your hands from burns.
  3. Grind all cooked ingredients (greens, peppers, garlic, nuts) using a blender or food processor.
  4. Add black pepper and salt to the resulting mass, mix well, arrange in clean jars and store in the refrigerator.

Recipe 5. Adjika with horseradish without cooking

Ingredients for 3 half-liter jars: 300 g of horseradish root, 300 g of garlic, 300 g of hot hot pepper, 2 kg of red juicy tomatoes (not damaged or crushed), 1 kg of sweet fleshy bell pepper, 1 cup salt, 1 cup 9 % vinegar.

  1. Rinse all vegetables thoroughly in water. Remove the peel from the tomatoes. Peeled sweet and hot peppers, along with tomatoes, horseradish and garlic, pass through a meat grinder.
  2. Salt the resulting mass, season with vinegar and mix well. Adjust the amount of seasoning according to your own taste. You can add less vinegar and salt.
  3. Ready raw adjika Arrange in dry sterilized jars, close with plastic lids and store in the refrigerator.

Recipe 6. Adjika from tomatoes and garlic for the winter

Ingredients for 4 half-liter jars: 3 kg of tomato, 1.5 kg of bell pepper, 7 tablespoons of sugar, 7-8 cloves of garlic, 5 tablespoons of salt, 150 ml of vinegar, half a hot capsicum - optional.

  1. Wash all vegetables thoroughly. Peel the tomatoes, cut into slices and scroll in a meat grinder. Pour into a large pot and place over medium heat.
  2. Cut the stems off the bell peppers and shake out the seeds. Grind in the same way as the tomatoes.
  3. Hot pepper can be scrolled in a meat grinder as a whole, with seeds and a core - adjika will turn out sharper and more fragrant. And to prepare a seasoning with a delicate taste, it is better not to add hot pepper.
  4. Place the minced garlic in a bowl with hot peppers.
  5. When some of the liquid has evaporated from the tomatoes, add bell peppers to them and continue to evaporate the water, be sure to stir the vegetables.
  6. After 20 minutes, send hot peppers and garlic to the cauldron. Salt, sugar and vinegar are best added in portions, each time taking a sample, at the very end of cooking.

Recipe 7. Adjika from green tomatoes

Ingredients for 3 half-liter jars: 1 kg of carrots, 1 kg of sweet bell pepper, 2.5 kg of green tomatoes, 1 kg of sour apples, 1 cup of sunflower oil, 200-300 g of garlic, 1 cup of sugar, 50 g of salt, 80 ml of 9% vinegar.

  1. Wash vegetables and apples, peel and chop finely. Carrots can be grated.
  2. Add sugar, salt and sunflower oil. Simmer for an hour.
  3. Shortly before the end of cooking, send vinegar and garlic passed through a press into the pan.
  4. Distribute the finished adjika into clean jars or bottles, roll up the lids and store in a cool place.

Recipe 8. Adjika with chili pepper

Ingredients for 5-6 half-liter jars: 2-3 chili peppers (fresh or dry), 2 kg of ripe juicy tomatoes, 1 kg of bell peppers, green sweet and sour apples, onions and carrots, 100 g of garlic, a glass of sugar , half a glass of salt, 0.5 l of odorless vegetable oil.

  1. Scroll all vegetables, except tomatoes and chili peppers, in a meat grinder. You can also use a blender, the only condition is that you should not turn the vegetables into puree.
  2. Scroll peeled tomatoes through a meat grinder, put the resulting puree in an enamel pan, put on fire, and when the tomato mass boils, add chopped vegetables.
  3. Next, pour in the vegetable oil, add salt, sugar and cook the vegetables for about an hour. 5 minutes before readiness, add the garlic passed through the press.
  4. Pour hot adjika into clean jars, twist and leave under a warm blanket for at least 12 hours.

Recipe 9. Adjika with apples and tomatoes for the winter

Ingredients for 7-8 half-liter jars: 5 kg of tomatoes, 1 kg of carrots, 1 kg of apples, 1 kg of sweet pepper, 0.5 kg of granulated sugar, 150 g of bitter pepper, 0.5 l of vegetable oil, 300 g of garlic, salt and vinegar to taste.

  1. Wash all vegetables. Bell pepper cut in half, remove the seeds and rinse well again. Peel the carrots. Remove cores from apples.
  2. Cut all vegetables into small pieces. Divide the hot pepper into two parts (it is advisable to do this with gloves).
  3. Grind all prepared vegetables, except garlic, in a meat grinder. Rub the garlic with salt in a mortar.
  4. Mix vegetable puree (do not add garlic) thoroughly in a bowl, add granulated sugar and a little salt. Stir again, pour into a cauldron with a thick bottom, put on fire, and when the tomato mass boils, add vegetable oil.
  5. Cook adjika for an hour, stirring occasionally with a wooden spatula.
  6. Now you can season the future workpiece with garlic, vinegar, salt and then boil for another 1 hour. Be sure to check the adjika for taste: if necessary, add more vinegar and salt.
  7. Pack the finished seasoning in warm, clean, dry jars and seal with lids.

Recipe 10. Adjika with beets

Ingredients for 12-13 half-liter jars: 5 kg of ripe tomatoes, 4 kg of beets, 1 kg of carrots and bell peppers, 200 g of garlic, 4 pods of hot pepper, 200 ml of vegetable oil, 150 g of salt and sugar, 150 ml 6% table vinegar.

  1. Rinse all vegetables thoroughly, peel and pass through a meat grinder. You can also use a food processor or blender. The main thing is not to turn the vegetables into puree.
  2. Put the vegetable mass in a large cauldron and cook for an hour and a half, not forgetting to constantly stir the adjika.
  3. Then add salt, sugar and vegetable oil. 30 minutes before the end of cooking, pour in the vinegar.
  4. Place hot adjika in dry sterilized jars, roll up, wrap in a warm blanket for at least 10 hours.

1. If you clean hot pepper from seeds, adjika will turn out to be less spicy. Both fresh and dried fruits can be used. And to soften the taste, replace part of the hot pepper with paprika, carrots or sweet peppers.

2. The classic adjika recipe involves the use of only coarse salt, without iodine and other additives.

3. Herbs, spices and garlic for adjika are best ground in a mortar. Dill, marjoram, bay leaf, savory, basil, zira, coriander, Imereti saffron and utskho-suneli (blue fenugreek) go well with spicy seasoning.

4. To give adjika a brighter and richer flavor, spices and spices should be lightly calcined in a dry frying pan without oil. Garlic is better to choose burning, with a purple tint.

5. Vegetables are usually passed through a meat grinder, chopped in a food processor, or finely chopped with a knife. But if you use a blender, be careful not to puree the vegetables.

6. Tomatoes need to be taken ripe, fleshy. Watery varieties are not suitable for adjika - the seasoning will turn out to be watery, although this will not affect the taste. But overripe or damaged tomatoes can ruin the workpiece.

7. To keep adjika for a long time, roll up jars with metal lids. Blanks with nylon lids can only be stored in the refrigerator.

Spicy seasoning, the appearance of which we owe to the Abkhaz shepherds, has become a favorite in many families. When a jar of homemade adjika appears on the table - bright, spicy, fragrant, there is no doubt that this wonderful snack will give any dish an appetizing look and a unique taste.


Each housewife has her favorite recipes for making adjika for the winter. Experiment, add different spices, and you will find your own special, unique composition of this spicy sauce. Yummy home cooking!

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Diversifying any dish is quite simple if you know what seasonings to add to it. True, most often, spices alone are not enough. In this case, you should turn your attention to adjika. This fragrant sauce has long gained popularity. It is great to use both to enhance side dishes and meat dishes. Regardless of the recipe, the result is almost always perfect, and the taste is excellent.

Every adult at least once in his life tried this seaming. This rich dish is just soaked in the sun and spices. Vegetables, which are the main ingredients, go well in various combinations. Abkhaz cuisine gave an almost perfect recipe, and the Georgians gave their own special flavor. Each people of the Caucasus contributed something of their own, and it turned out to be an abundance of options with different tastes.

It is not surprising that in addition to standard spicy vegetables, everyone tries to add something unique to adjika. So many recipes included cilantro, pumpkin, gooseberries, currants, apples, mushrooms, walnuts and much more. The taste of each seaming is unique and unrepeatable. It is almost impossible to try two identical recipes. Each hostess has her own tricks and preferences. And the result, regardless of the main composition, always turns out to be simply amazing. The sharpness is the main thing and it must be beaten correctly in order to get the perfect option.

One more hallmark preparation method is considered. It can be boiled, sterilized, and often you can do without these subtleties. The main taste and quality of the dish will depend on this.

Even those who have never experimented with seaming and do not know a single worthy recipe will be able to discover something new and special. Having learned the technique of preparing various dressings, you can pamper your loved ones with something original every time. Two three various options and sauces will sparkle with new colors.

Below are the most popular recipes in my opinion. So let's go:

Benefits for the body

The peoples of the Caucasus know perfectly well how to arouse appetite and increase taste qualities viands. And in this case, we are not talking about salt and spices. Herbs can give their unusual notes and enrich any sauce. At the same time, they will help get rid of certain diseases and help the body function faster.

Speaking about the benefits of adjika, we can highlight the following points. She:

  • Activates metabolic processes.
  • Cleanses the circulatory system.
  • Increases immunity.
  • He is active in the fight against viruses.
  • Stabilizes muscle tone.
  • Increases intestinal motility.

If we take into account the classic recipe for the dish, then it includes more than twenty herbs and products. And this directly indicates how many vitamins and minerals are contained in this sauce. You can talk about the benefits endlessly and it is better to try to cook this delicacy.

Contraindications

Despite the undoubted benefits, adjika has a number of contraindications. Spicy foods, despite their remarkable taste, can sometimes lead to unpleasant and painful sensations. Adjika is forbidden to eat in case of:

  • Chronic diseases of the gastrointestinal tract.
  • Diseases of the liver and kidneys.
  • Dysbacteriosis.
  • Increased acidity of the intestine.
  • Spasms and pains in the pancreas.

Children and pregnant women should also refuse to consume this sauce.

A simple classic adjika recipe from tomato and garlic for the winter

It is unlikely that anyone will be able to refuse such a delicacy. The result is really worthy and tasty. And most importantly, such a sauce can be consumed with almost every meal.


Ingredients:

  • Tomatoes - 2.7 kilograms.
  • Karotel carrots - 8 pieces.
  • Onion - 4 heads.
  • Chili pepper - 4 pieces.
  • Bulgarian pepper (gogoshary) - 4 fruits.
  • Garlic - 5 heads.
  • Sunflower oil - a glass.
  • Spices.
  • Salt - 75 grams.
  • Sugar sand - a glass.
  • Vinegar - a glass.

Yield 3 liters.

Cooking process:

1. Prepare and wash all products.


2. Gagoshary clean from seeds and stalks. Cut into large pieces.


3. Process through a meat grinder.


4. Rinse the tomatoes and remove all unnecessary. Cut into large slices.


5. Pass through the press.


6. Peel and cut carrots.


7. Twist.


8. Prepare hot pepper and chop.


9. Peel the garlic and pass through a press.


10. Peel onions. Grind on a grater.


11. Place all vegetables in a deep container. Put on fire. Boil. Reduce the flame. Boil for about half an hour.


12. Pour in sunflower oil, sugar, salt, spices. Knead. Let it simmer for about an hour more.


13. The amount of contents of the container will decrease by almost half. Before the end of cooking, pour in the vinegar.


14. Put adjika into pre-sterilized jars and screw on the lids.


15. Place in a refrigerator or cellar for further storage.

Watch our video recipe:

An excellent sauce ideal for serving with meat and various side dishes. The spicy taste is offset by moderate sweetness.

Adjika from tomato and garlic without cooking

The secret of this sauce lies in the absence of cooking. Therefore, the taste is incredibly rich and spicy. Even if you freeze such adjika, the result will be excellent.


Ingredients:

  • Tomatoes - 1.5 kilograms.
  • Sweet peppers - 2 fruits.
  • Garlic - 3 heads.
  • Fuck root.
  • Chili pepper - a couple of pods.
  • Dry adjika - a tablespoon.
  • Salt - 50 grams.
  • Sugar sand - 100 grams.
  • Vinegar - 1/4 cup.


Output - 2 liters.

Cooking process:

1. Prepare all vegetables: wash, peel, remove seeds and stalks, cut into portions suitable for processing.


2. Pass all products through a meat grinder.


3. If you want to get an incredibly hot sauce, do not remove the hot pepper seeds and process them along with them.


4. Add spices and sugar, dry adjika and mix thoroughly.


5. Leave for 15-20 minutes to completely dissolve sugar and salt.


6. Pour into prepared containers.


7. Place in a cool place for further storage.

If desired, the addition of vinegar can be omitted. In this case, the sauce must be stored in the freezer.

Adjika recipe from zucchini you will lick your fingers

Cooking something original and at the same time incredibly tasty is quite simple. For this purpose, it is worth knowing the following recipe in more detail. At the same time, it has a lot of benefits and a wide palette of flavors. And it will take no more than an hour to cook.


Ingredients:

  • Zucchini - 3-3.5 kilograms.
  • Tomatoes - 1.5 kilograms.
  • Karotel carrots - 8 pieces.
  • Gagoshary (bell pepper) - 4 pieces.
  • Garlic - 10 heads.
  • Rock salt - 4 tablespoons.
  • Vegetable oil - a glass.
  • Vinegar - 75 milligrams.
  • Chili pepper - 2 pieces.


Output - 3.5 liters.

Cooking process:

1. Rinse all vegetables thoroughly, remove all excess, cut and twist through a meat grinder. Mix thoroughly.


2. Place the sauce in a saucepan and place on a fire spreader. Boil. Reduce the flame. Boil for about 40 minutes.


3.Pour in vinegar essence, spices and sugar. Boil.


4. Stir in the garlic. Boil for another 5-10 minutes.

5. Sterilize jars. Pour the finished adjika. Spin. Place in a cool place.


You can enjoy any time of the year unusual taste this wonderful sauce.

Recipe for adjika with apples

Soft and tender and at the same time very spicy adjika in such a variety will appeal to everyone. It pairs perfectly with many foods and is a good base sauce for numerous dishes. Most culinary specialists believe that it is such a recipe that should be mastered and prepared in significant quantities for the winter.


Ingredients:

  • Apples "Simerenko" - kilogram.
  • Ripe tomatoes - 4 kilograms.
  • Onion - 10 medium heads.
  • Garlic - head.
  • Salt - 6 tablespoons.
  • Cinnamon - a teaspoon.
  • Allspice and peas 10 peas each.
  • Granulated sugar - 3/4 cups.
  • Laurel.


Output - 6 liters.

Cooking process:

1. Rinse the tomatoes thoroughly, remove the stalk, cut into 4 parts.


2. Peel the onion and divide into large slices.


3. Rinse the apples, remove the stalk and core, cut into 4-6 parts.


4. Place all food in a heavy bottomed saucepan. Put on fire. Boil. Boil for 40 minutes. It is necessary that vegetables and fruits become soft.


5. Add allspice, peas and laurel to the boiling liquid.


6. Pour in cinnamon. Knead.


7. Continue to cook for about 10 more minutes.


8. Remove from fire. Grind all products using a blender. Add pre-chopped garlic and pour in vinegar. Put it back on the stove.


9. Sterilize jars with lids. Spill adjika. Spin. Put upside down and let stand.

Such a seaming can be stored without problems for several years, and served with all possible side dishes and types of meat.

Plum preparation method

It is quite possible to create something unique and at the same time unusually tasty, if you are not afraid of experiments. It is not risky to use plums in the cooking process. Thanks to them, special taste qualities are obtained, from which everyone will be delighted. This applies to both adults and children.


Ingredients:

  • Plum - 3 kilograms.
  • Basil - a bunch or two.
  • Seasoning "Hmeli-suneli" - 5-7 tablespoons.
  • Tomatoes - 800 grams.
  • Dill - 2 bunches.
  • Parsley - a couple of bunches.
  • Hot pepper - 3 pieces.
  • Celery greens - 3 bunches.
  • Garlic - 2 heads.
  • Salt rock - 50 grams.


Output - 3 liters.

Cooking process:

1. Sort the drain and rinse thoroughly. Each must be solid and strong.


2. Separate from the bones.


3. Chop the basil and add to the berries.


4. Process the remaining greens and place the cooking container.


5. Remove the seeds from the pepper and cut into small pieces. Wash the tomatoes and cut into quarters.


6. Pour seasoning, salt and spices.


7. Mix with your hands. This will help to get the required juice and facilitate the cooking process.


8. Put on a small fire. This will help the juice to gradually stand out. Boil. Boil for 20 minutes over low heat. Stir constantly.


9. Remove from fire. Using a blender, process all the products in the pan. It is important not to get burned during the processing.


10. Pass the garlic through the press. Add to sauce. Put on fire and bring to a boil. Arrange in pre-prepared sterilized jars and close the lid.

Video recipe:

This delicacy is stored in the basement or a cool place. It is incredibly tasty and resembles tkemali, so it is often eaten first.

Spicy adjika in Abkhazian style - a traditional recipe

Extraordinarily tasty and rich adjika, made according to traditions, will help to reveal the whole incredible range of products that make up its composition. Another feature of this dish is that it has an incredibly beneficial effect on the gastrointestinal tract and speeds up metabolism, thanks to the variety of herbs.


Ingredients:

  • Hot pepper - 3 pods.
  • Garlic - head.
  • Cilantro - a bunch.
  • Basil - a bunch.
  • Dill - a bunch.
  • Coriander - 2 tablespoons.
  • "Hmeli-suneli" - 2 tablespoons.
  • Spices and salt.

Yield - 400 grams.

Cooking process:

1. Leave the pepper to dry in the sun for a few days. He must fade.


2. Clean the pods from the contents and remove the stalks.


3. Peel the garlic.


4. Place all products in a blender. Recycle.


5. Chop the parsley and the rest of the greens with a blender. Mix with pepper and garlic.


6. For connoisseurs of rich taste, you can add a small handful of walnut kernels.


7. Salt and add spices. Mix thoroughly.


8. Leave to "rest" for a couple of hours.


9. The sauce can be consumed immediately after it has been infused or stored in a cool place.


This original recipe very saturated. Therefore, there is a sauce, it costs in small quantities.

From tomato with horseradish and garlic

Fans of spicy, or rather incredibly spicy and burning, this kind of sauce will be just to your taste. The combination of components is such that a more burning option simply cannot be found.


Ingredients:

  • Tomatoes - 2 kilograms.
  • Garlic - 5 heads.
  • Horseradish root - 4 pieces.
  • Salt rock.
  • Pepper.
  • Sweet pepper - 8 pieces.
  • Chili pepper - 8 units.
  • Dill - a bunch.
  • Parsley - a bunch.
  • Vegetable oil - 40 milligrams.


Output - 2 liters.

Cooking process:

1. Clean vegetables from all unnecessary. Cut. Pass through a meat grinder. Soak horseradish root for an hour.


2. Add sunflower oil and spices to taste. Rinse dill and parsley and process in a blender. Add to all vegetables. Thoroughly chop the horseradish root.


3. Infuse adjika in the refrigerator or in the basement. After that, it is ready for consumption. If desired, it can be decomposed into banks and placed in the basement.


It is worth warning people with a sick stomach: more than one tablespoon of it should not be consumed. It is incredibly hot, so portions should be dosed.

Eggplant in adjika with a photo

Creating a very spicy and at the same time just an unusual appetizer or even a cold eggplant salad is incredibly simple. At the same time, the main vegetable will still be the main one, and a well-cooked adjika will only frame it with dignity. But the result will be really amazing and incredibly tasty.


Ingredients:

  • Eggplant - 1.5 kilograms.
  • Tomatoes - 1.5 kilograms.
  • Garlic - head.
  • Gagoshary (bell pepper) - 3 fruits.
  • Chili pepper is a thing.
  • Rock salt - 3 tablespoons.
  • Sugar sand - a glass.
  • Vinegar - 50 milligrams.
  • Sunflower oil - 250 milligrams.

Output - 2.5 liters.

Cooking process:

1. Rinse and cut the tomatoes.


2. Wash the peppers, separate the stalk and seeds, divide into pieces. Peel the garlic.


3. Using a meat grinder or blender, chop peppers, garlic and tomatoes.

4. Connoisseurs of spice can put large quantity hot chili.

5.Pour the mixture into a heavy bottomed saucepan. Put on fire, add spices and salt. Boil. Pour in sunflower oil and vinegar. Bring to a boil again.


6. Peel the eggplants. Divide into serving pieces. Place in boiling adjika. Cook over low heat for 20-25 minutes.


7. Arrange in sterilized and dried jars. Close the lids, turn over and wrap.


Adjika with eggplant is stored for several years. But true lovers savory snack will not let it stagnate under any pretext.

  • Spicy connoisseurs should not take the seeds out of the chili. It is worth using dried fruits.
  • If you want to make adjika softer and more tender, you need to add neutral vegetables: carrots, gogoshars or apples.
  • Seaming requires only rock salt.
  • A special palette of flavors is given by spices processed with a pestle and mortar. They saturate the sauce more and give it a richness of flavors. Almost any type of spice can be used.
  • Pre-calcination and frying of herbs and spices in a pan is considered ideal.
  • Using a blender to process vegetables, you need to make sure that it does not make a simple puree from adjika, and maintain the necessary texture of the sauce.
  • Firm and ripe tomatoes are perfect for creating texture and incredible flavor.
  • Only metal covers will allow you to save the workpiece for a long time and prevent its damage.

It is unlikely that anyone will refuse such a spicy delicacy. It not only improves mood by an order of magnitude, but also helps to fight many ailments. The most interesting thing is that such an appetizer is ideal at any time of the year and will come with any feast. Simple kebabs or luxurious meat dish European cuisine will definitely enrich and give them new notes. And which of the proposed recipes to make your favorite, you should decide based on your favorite products and their preferred combinations.

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