Adjika, cooked without boiling, turns out to be quite burning and similar to pasta. It is a red-orange seasoning with salt, various herbs and garlic. In principle, it is not difficult to cook it, despite this, it can easily complement many dishes.

Ingredients:

Tomatoes – 2 kg
bulgarian pepper – 0.5 kg
chili pepper – 3 pcs
garlic – 5 heads
sugar – 1.5 cups
hops-suneli – 1 tsp
vinegar 9% – 1/2 cup
salt to taste.

Cooking method:

First of all, we wash all the vegetables in water. Remove the stalk of bell pepper and chili, and leave the seeds, cut them together with the tomatoes into medium pieces. We also peel the garlic and grind all the chopped vegetables using a blender or meat grinder.

Next, add sugar, salt to taste, suneli hops, vinegar to the resulting mass, then mix everything well and leave to infuse for 5-7 hours.

Now we shift the finished adjika into clean jars, close the lids and put it in the refrigerator. This is a completely easy way to cook adjika, without cooking.

How to cook horseradish adjika at home

Properly prepared, a savory appetizer goes well with many side dishes. It is prepared from ingredients such as tomatoes, horseradish and garlic. It is very easy to prepare it.

Ingredients:

Tomatoes – 2.5 kg
sweet pepper – 1 kg
chili pepper – 3 pcs
horseradish root – 4 pieces
garlic – 3 heads
vinegar – 1.5 tbsp. l
vegetable oil – 1 tbsp. l
sugar – 2 tbsp. l
salt to taste.

Cooking method:

We wash all vegetables in running water. Remove the stalk from sweet pepper and chili, leave the seeds, you do not need to remove them. We twist in a meat grinder: tomatoes, sweet peppers and chili, peeled garlic and horseradish.

Then add vinegar, vegetable oil, sugar, salt to taste to the twisted mass and mix everything well. Pour the resulting mass into sterilized jars, close the lids and store in the refrigerator.

Cook and eat to your health!

How to cook boiled adjika for the winter

Here the answer will be the same: it all depends on what kind of adjika you want to see on your table. As additives to classic ingredients, regional cuisines of the Caucasus include tomatoes, eggplants, carrots, zucchini, apples, and walnuts in the recipe. There is a recipe in which you can find pumpkin, beets, mushrooms, cherry plum, gooseberries and even black chokeberry. Each housewife has her own adjika. What is invariably in adjika is sharpness, amazing taste and aroma. When preparing adjika, it is worth remembering that it is used not only as a sauce. This is a side dish, first of all, for meat, then for fish and vegetable dishes. Harvesting adjika for the winter is not very problematic, but very practical. It is stored for a long time if the entire technology was followed during preparation. Boiled adjika turns out to be more interesting. It is stored longer and has a brighter taste and aroma.

Boiled tomato adjika for the winter

What will be needed:

tomatoes – 3 kg;
sweet pepper – 1.5 kg;
granulated sugar – 275 g;
garlic – 45 g;
salt – 155 g;
table vinegar – 155 ml;
cayenne pepper – чка pod.

Technology:

Wash all prepared vegetables thoroughly.
Remove the skin from tomatoes by immersing them in boiling water for 15 seconds. Then punch them in a blender or turn them with a meat grinder. Transfer the resulting tomato puree to a large saucepan over moderate heat.
Process the bell peppers and hot peppers. Cut out the stalks, remove internal septa and seeds. Also puree with a blender or meat grinder.
Remove the husk from the garlic. Grind with a knife or press. Add to pepper.
When some of the juice has evaporated from the tomato puree, put the puréed pepper and garlic in a saucepan. Stirring occasionally, cook the mass further.
After 20 minutes, add salt, sugar and vinegar. Cook adjika until tender. It will take another couple of minutes.
When cooking adjika for the winter at home is complete, remove the container from the stove. Pour the resulting product into pre-sterilized containers, Cork. Put on the lid. Wrap up in warm cloth. Cool completely. Put in the refrigerator.

Adjika boiled with walnuts

What will be needed:

sweet pepper – 1 kg;
walnut – 155 g;
hops-suneli – 8 g;
paprika – 8 g;
cilantro – 50 g;
granulated sugar – 35 g;
salt – 25 g;
garlic – 55 g;
tomatoes – 140 g;
chili pepper – 75 g.

What needs to be done:

Thoroughly wash all the vegetables indicated in the recipe.
Remove stalks, seeds and internal partitions from sweet peppers.
Chop all prepared vegetables at random. Place in a blender container. Puree on high speed.
Add nuts, salt, sugar and spices to the bowl. Punch through all content again.
Transfer the resulting mass to a saucepan. Cook adjika over low heat with regular stirring. At the very end of cooking, add the processed garlic, chopped with a press, knife or grater. Adjika with nuts for the winter according to one of the best recipes is ready.
Pour adjika immediately into previously sterilized containers. Wrap in warm cloth. Cool completely. Store in a cool place.

Adjika boiled with carrots for the winter

What you need:

tomatoes – 1.5 kg;
carrots – 650 g;
sweet pepper – 450 g;
chili pepper – 90 g;
turnip onions – 375 g;
garlic – 55 g;
refined oil – 250 ml;
salt – 55 g;
utskho-suneli – 8 g;
sugar – 85 g;
table vinegar 9% – 35 ml.

What needs to be done:

Rinse vegetables well under running water.
Remove the stalk from tomatoes. Cut at random.
Peel and wash the carrots. Cut in semicircles.
Cut the stalk of the pepper, cut it in half. Remove internal baffles and seeds. Grind arbitrarily.
Remove the husk from the garlic. Squeeze with a press, or chop with a knife.
Place prepared vegetables in a blender container. Puree the contents.
Then transfer the resulting puree to a saucepan. Put on fire. Cook over low heat for half an hour.
Then add granulated sugar, salt, utskho-suneli and chopped garlic. Pour in vegetable oil and vinegar. Stir everything well, boil.
When the adjika boils, immediately remove it from the stove and pack it in sterilized containers in any usual way. Place the lid down. Wrap in a blanket. Cool completely. Put away in a cold place.

This is the easiest and best recipe for adjika with carrots for the winter. You need to do more – the workpiece rarely survives until winter.

Adjika boiled with zucchini

What will be needed:

zucchini – 3 kg;
sweet pepper – 500 g;
carrots – 500 g;
tomatoes – 1.5 kg;
garlic – 100 g;
sugar – 90 g;
salt – 75 g;
ground red hot pepper – 75 g;
refined oil – 250 ml.

Technology:

Rinse the vegetables well.
Peel the carrots. Pepper to get rid of the stalk, seeds and internal partitions.
Make cruciform cuts on the tomatoes. Dip in boiling water for 15 seconds. Then take out and peel off.
Free the garlic from the husk, divide into slices.
Punch all processed foods with the exception of garlic in a blender into a unique mixture.
Pour the norm of salt and granulated sugar into the resulting puree. Pour in vegetable oil. Cook for about 40 minutes. Refrigerate.
Add hot ground pepper and chopped garlic to the vegetable mass.
Cook adjika for another quarter of an hour. Then remove the saucepan from the heat. Pour adjika into pre-sterilized containers. Seal. Refrigerate. Put away in a cold place.

Adjika for the winter without cooking – the best recipe for tomato with bell pepper

It is raw adjika that has the brightest and most refreshing taste. It is not hard to guess that such a product contains a maximum of vitamins and nutrients. Due to its sour-sharp composition, the mixture can be easily preserved without sterilization and pre-cooking. Vinegar will also fulfill its preservative property.

But in reality – just a bomb! Yummy indescribable! I advise you to try it too!

List of required ingredients:

2 kg. tomato
200 gr. fresh chilli
200 gr. garlic
800 gr. peeled sweet peppers
6% vinegar – 3 tablespoons
1.5 tbsp salt
1 tbsp ground coriander
1 tbsp granulated sugar
half tsp ground black pepper

Step by step cooking process:

Step 1. Wash the tomatoes and dry them with a towel. Depending on the size of the fruit, cut into pieces that are convenient for placing in a meat grinder.

Be sure to cut the stubby crust off the stalk.

Scroll them with a meat grinder into a roomy dish.

Step 2. We clean sweet peppers from seeds and all soft partitions. We wash it inside and out, dry it from moisture. Cut into slices and, following the tomatoes, twist in the same way. Combine in one bowl.

Step 3. Cut the chili into large pieces. Be sure to remove the green tail. But the seeds can be left, because they contain a large proportion of pungency. We also send it to the meat grinder.

Step 4. Combine all these vegetables in one bowl.

Step 5. Peel the garlic, grind it like the rest of the ingredients. If you want, you can use a press for these purposes so that the garlic grains are smaller.

Step 6. We send it to the general mass. Pour in salt, ground pepper, coriander and granulated sugar. Pour in the required amount of vinegar.

It remains only to carefully mix with a wooden or silicone spatula. To dissolve the salt and sugar, let it stand for about 20 minutes. By that time, we sterilize the jars with lids.

Step 7. Mix the mass again and put it on the prepared dishes. We close the lids and put them in the refrigerator for long-term storage. You cannot store in the kitchen or other insufficiently cold place.

The recipe for the most delicious homemade adzhika “Ogonyok” with horseradish and garlic

The name of this recipe speaks for itself. Such a preparation turns out to be sharp, burning, but very tasty. It is easy to prepare, without much hassle, and the cooking process takes only 15 minutes.

The seasoning can be added to soups, meat or fish dishes, or simply spread on bread. It will be tasty anyway!

From the declared amount of products, 5 liters of the finished mass are obtained. If such a portion is not enough for you, feel free to multiply everything in the required number of times.

What we need:

380 gr. peeled garlic
2.5 kg. tomato
300 gr. hot pepper
300 gr. horseradish root
1.5 kg. sweet pepper
300 gr. granulated sugar
300 ml. 9% vinegar
90 gr. salt (or to taste)

How to cook:

Wash the tomatoes well, then dry them with a towel from drops of water. Grind in large slices, for placement in the neck of the meat grinder. We pass through the middle mesh.

Wash hot peppers and cut into pieces. Since we will have fiery adjika, I advise you not to clean the seeds. After all, they contain a large concentration of that same pungency.

It is better to work with him exclusively with gloves. Otherwise, the hands will then “burn” for a long time.

We pass through a meat grinder.

It remains to grind the sweet pepper. First, we cut out the stalk, remove the core, all the seeds, soft white membranes. Rinse well inside and out and cut into medium pieces. We also send it to the meat grinder.

Peel the garlic. The horseradish root must be rinsed and peeled off. We process them in the same way as other vegetables.

When all the products are chopped, combine them in one saucepan and put on fire. Pour in vinegar, add salt and granulated sugar.

Stir and bring to a boil. After everything is fully boiled, cook over low heat for 15 minutes. At the same time, it is often necessary to work with a spatula, reaching until the very day so that the contents do not stick.

By that time, we sterilize the jars in any way you are used to. The lids also need to be prepared by boiling or simply pouring hot water. We pour the ready-made composition and seal it tightly.

They need to cool down at room temperature. Then we transfer it to a permanent storage location. For example, a basement or other room where it is cool and there is no access to sunlight.

The classic recipe for adjika from tomato and garlic

Let’s start with the simplest recipe with only 4 ingredients – tomatoes, garlic, bell peppers and hot peppers. Such adjika is prepared very quickly, and if you have a little time to prepare, then this option is for you. The finished dish will turn out to be quite liquid, very suitable for meat dishes and pasta in winter.

Ingredients:

tomatoes – 2 kg
bell pepper – 1 kg
hot pepper – 2 pcs.
garlic – 100 gr.
sugar – 1/2 cup
salt – 1 tbsp. l.
vegetable oil – 1/2 cup
vinegar 9% – 1/2 cup

For this blank, it is better to take red bell pepper, then you get a rich bright red color.

We prepare vegetables. Naturally, we rinse well. Cut the tomatoes into 4 pieces. Remove seeds and stalks from pepper, cut into longitudinal strips. Hot peppers can also be chopped as desired. Peel the garlic.

Grind sweet and bitter peppers and tomatoes alternately with a blender. You can, of course, use a meat grinder, many people like the pieces to be a little larger. We put all this porridge in a saucepan, which we put on the stove and cook over low heat for 40 minutes.

While the adjika is being prepared, you can sterilize the jars and lids. My favorite way to sterilize cans is in the oven. But if you have not yet decided what method you will sterilize, then you can choose any of 11 methods of sterilization.

After the time has passed, add salt, sugar, vegetable oil and vinegar. Bring to a boil and cook for another 5 minutes.

And now you can add the garlic passed through a press. Stir the mass and cook for another 5 minutes. Done!

We lay out on sterilized jars and roll up the lids.

How to cook boiled adjika with tomatoes and carrots

Let’s add more carrots and apples to our recipe. At the same time, chili and garlic will add spice, there are a lot of them here. Adjika turns out, thanks to carrots, sweetish, but at the same time vigorous, spicy. My family can eat such yummy just cans, and it ends up being one of the first.

Ingredients:

tomatoes – 1.5 kg
bell pepper – 1 kg
sweet and sour apples – 1/2 kg
carrots – 1/2 kg
hot pepper – 150 gr
garlic – 250 gr.
sugar – 1/2 cup
salt – 1 tbsp. l.
vegetable oil – 150 ml
vinegar 9% – 1/2 cup

We will pass the vegetables through a meat grinder. In this case, you do not have to bother and cut all the ingredients (tomatoes, apples, sweet and hot peppers, carrots) arbitrarily.

Apples need to be peeled, cored and seeds removed. Remove seeds and partitions from bell peppers. Hot peppers can be left with the seeds if you like spicy food.

Peel the garlic. Do not spare garlic if you like it sharper.

We pass the apples, carrots and peppers through a meat grinder, and put the chopped ones in a saucepan. Add vegetable oil. Bring the vegetable mass to a boil and cook for 30 minutes, while stirring occasionally.

During this time, we pass the tomatoes through a meat grinder and pour them into a separate saucepan. Add tomato juice to the vegetable mass and cook for another 30 minutes over low heat, covering the pan with a lid. Do not forget to stir so as not to burn.

It’s time to salt, add sugar and chopped garlic. At the end of cooking, pour in the vinegar.

Adjika is ready. It remains to arrange in sterilized jars. Turn the jars upside down and cover with a warm blanket.

Bon Appetit! I’m not sure that such adjika will not be eaten before the New Year.

Raw adjika “Ogonyok” from tomato and garlic without boiling

Adjika can be cooked raw, without heat treatment of vegetables. So, of course, more vitamins will be preserved, and the taste is different, as if from freshly picked tomatoes. The recipe is quite simple, only with tomatoes and garlic.

Ingredients:

tomatoes – 1.5 kg
hot pepper – 1 pc.
garlic – 200 gr.
sugar – 2 tsp
salt – 1 tsp with a slide
vinegar – 100 ml.

Tomatoes can also be used not very beautiful, which are not suitable for pickling in jars. We rinse them, cut them in half.

Hot peppers can be used whole or by removing the seeds. It all depends on your taste for spicy food.

Just peel the garlic.

Grind all ingredients with a meat grinder. So that there are no vegetables left in the meat grinder, I recommend putting in it alternately tomatoes, hot peppers, garlic and again tomatoes.

If your tomatoes are juicy and there is a lot of juice, just drain some of the juice, then the adjika will turn out to be moderately thick.

Now add salt and sugar and pour in the vinegar. Mix the mass for 5 minutes to dissolve the salt and sugar. The appetizer is ready. As you can see, it couldn’t be easier.

We put them in sterilized jars and close them with metal lids.

If you don’t want to use vinegar, you can put a crushed aspirin tablet in each jar for preservation.

You can prepare this appetizer without vinegar, then simply store the workpiece in the refrigerator. Thanks to preservatives (garlic, salt, hot pepper), the workpiece can be stored for several months.

Homemade horseradish from tomato and garlic

Horseradish is essentially the same adjika, only with the addition of horseradish root. Delicious spicy snack. It is prepared without boiling, raw. True, to grate the horseradish root, you have to cry a little, this is not their pleasant business. But with the help of a modern meat grinder, the process is much simpler. I remember that 20 years ago, my beloved mother-in-law rubbed horseradish with her hands with a grater, the smell in the kitchen was such that tears flowed from everyone nearby.

Ingredients:

tomatoes – 1 kg
horseradish root – 100 gr.
garlic – 100 gr.
sugar – 1 tbsp. l.
salt – 1 tbsp. l.

Georgian adzhika recipe – lick your fingers

The peculiarity of the Georgian recipe is in the seasonings that are added to the adjika and in the long cooking method. Please note that adjika is cooked for a week. In fact, it is not troublesome, you only need to stir it a couple of times a day.

Ingredients:

tomatoes – 1 kg
bell pepper – 1 kg
hot pepper – 2 pcs.
garlic – 100 gr.
salt – 1 tbsp. l.
hops-suneli – 1 tsp.
turmeric – 1 tsp
vinegar

Chop tomatoes, peppers and hot peppers and pass through a meat grinder. We also send garlic there.

Mix the resulting mass, add turmeric, suneli hops, salt and at the end pour in quite a bit of vinegar.

The original recipe, which I spied on the Internet, contains the “yellow flower” seasoning. I was looking for what it could be, but it turned out that these are dry marigold flowers. Interesting, of course, but I have no such seasoning. I tried replacing it with turmeric.

Now you need to be patient and stir the vegetable mass with a wooden spoon 2-3 times a day for a week. In fact, this is not so troublesome, but this procedure should not be forgotten.

It is believed that this is how the adjika “ripens”. But it is also impossible to overexpose, otherwise it will turn sour. We keep the basin at room temperature.

After 7 days, we transfer the workpiece to clean jars and roll it up. It turns out a very tasty and aromatic appetizer, I sincerely recommend not to be lazy and cook it.

Adjika from zucchini “lick your fingers” – a recipe for the winter

Classic adjika is made from tomatoes and sweet peppers. And this is a recipe for an unusual adjika, since it is based on zucchini. And now is the season for harvesting zucchini, so the recipe will come in handy.

Recipe for delicious eggplant adjika for the winter

Adjika from zucchini will not surprise us anymore. And let’s try to cook from eggplants. It turns out to be an excellent appetizer.

Boiled homemade adjika from tomatoes, peppers and garlic for the winter

Try this recipe as well. I found this recipe somewhere in the newspaper, I don’t remember exactly, but I cook it every year. Not a single jar remained in the cellar. I will cook more this harvest. Even if it remains, it does not matter with the adjika vinegar it will stand quietly for more than one year.

When the season of vegetables and preparations for the winter is in full swing, then it’s time to cook adjika, which will be stored until winter, and on cold winter days will warm and remind you of summer. I have all the ingredients from the dacha, which everyone grows and everyone has.

Ingredients:

Tomatoes – 3 kg.
Bulgarian pepper – 1.5 kg.
Carrots – 1.5 kg.
Garlic – 200 grams
Hot peppers – 5-6 pcs.
Sugar – 1 glass
Salt – 2 tbsp l.
Vinegar 9% – 50 ml.
Vegetable oil – 1 glass
Khmeli-suneli – 1 tbsp. l.

So, we take out a meat grinder and twist tomatoes, bell peppers, hot peppers and carrots on it. Combine everything in a deep saucepan, mix until smooth and add salt, sugar and vegetable oil. We put on fire.

Bring to a boil and cook for 20-25 minutes. Most of the liquid must evaporate, so it may take longer.

After that, add garlic crushed through a press or grated on a grater and the hop-suneli seasoning. We boil for 2 minutes and pour out the vinegar, it will give us additional preservation. We boil for another 5-7 minutes.

We sterilize jars in any convenient way. You can hold the cans over steam, you can in the oven, or you can rinse with baking soda and place in the microwave for 2 minutes, and the lids just boil for a couple of minutes.

Pour hot, just boiled adjika into jars and cover with lids. This will additionally help your snacks not spoil all winter.

We turn the cans upside down and wrap them up with something until morning. Then you can take them to the closet or cellar, where they can be stored until winter.

The recipe for the most delicious homemade adjika with apples

Adjika with apple is very tasty. The apple gives this wonderful spice a very sweet-savory taste. The main thing is to pay attention to the choice of apples, and best of all, if they are apples of sweet varieties and very juicy, and it is better not to use loose ones.

Very often, when preparing homemade adjika, mistakes are made and it does not turn out the same as we would like, and most often it just turns out sour. So, so that this is not necessary, firstly, choose the right tomatoes, and secondly, you just need to add an apple to the composition and that’s it, the problem is solved.

If you still haven’t cooked or don’t know how to cook this appetizer, then this is a 100% recipe for the most delicious homemade and spicy adjika.

Ingredients for 1 kg. a tomato:

Apples – 3 pcs.
Tomatoes – 1 kg
Carrots – 3 pcs.
Bulgarian pepper – 2 pcs.
Chili pepper – 2-3 pcs.
Garlic – 1-2 heads
Salt – 1 tbsp l.
Sugar – 2 tbsp. l.
Vegetable oil – 4 tbsp. l.

For the recipe, you need sweet varieties of apples and first you need to peel them and remove the inner seeds.

The rest of the vegetables also need to be prepared for twisting in a meat grinder. Peel the carrots and garlic, remove the stalk from the tomato, and from peppers, from sweet and spicy, all the partitions and seeds.

We twist all vegetables through a meat grinder into one common cup.

Add vegetable oil and salt with sugar in a ratio of 1 to 2, that is, 1 tbsp. l. salt you need 2 tbsp. l. Sahara.

We put on fire and from the moment of boiling simmer over low heat for 30-40 minutes.

Only after that we add 2 tbsp. l. apple cider, but you can also simple 9% vinegar. And now, as soon as the adjika boils, immediately turn off the heat and pour it into sterilized jars.

Adjika turned out to be not liquid and keeps its shape well on bread, it tasted moderately spicy and with the necessary sourness, in a word, simply amazing.

The recipe for the original adjika for the winter with apples

Fragrant juicy apples with sourness significantly ennoble the taste of adjika. This is why they are an important part of many sauces and hot seasonings.

Products:

Tomatoes – 3 kg.
9% vinegar – 1 tbsp.
Sour apples – 1 kg.
Bulgarian pepper – 1 kg.
Vegetable oil – 1 tbsp.
Carrots – 1 kg.
Garlic – 2 heads.
Capsicum bitter – 2 pcs.
Sugar -1 tbsp.
Salt – 5 tbsp l.

Cooking algorithm:

Peel vegetables and apples, rinse, grind with hot pepper into a homogeneous mass using a blender / ordinary meat grinder.
Send the garlic last to a meat grinder and twist into a separate container.
Simmer the fruit and vegetable mixture in an enamel container for 45 minutes (the heat is very low, frequent stirring with a wooden spoon is encouraged).
Add salt and sugar, oil and vinegar. Leave for 10 minutes. Add garlic. Stand for another 5 minutes.
Spend this time on sterilizing containers and lids.

The delicate apple aroma and pungent taste of adjika will be a great decoration for any meat dish.

Simple homemade plum adjika for the winter

Of all the fruits growing in the middle lane, the plum is the most unique. It goes well with sweet desserts, is good in pies, goes well with meat and fish. But the plum in adjika is especially exquisite.

Products:

Sour plums – 0.5 kg.
Bulgarian pepper – 0.5 kg.
Garlic – 2 heads.
Hot pepper – 2 pods.
Tomato paste – 1 tbsp l.
Sugar – 4 tbsp. l.
Salt – 2 tbsp l.
Vinegar 9% – 2 tbsp l.

Cooking algorithm:

Rinse plums and peppers, remove seeds and seeds from fruits. Peel and rinse the garlic, just rinse the hot pepper pods.
Send everything to a meat grinder, transfer to an enamel pan / basin.
Sprinkle with sugar, salt and tomato paste.
The cooking process lasts 40 minutes. Pour in vinegar 5 minutes before completion.

Such adjika can be served almost immediately to the table (after cooling). It can be prepared for the winter by spreading it out in sterilized jars and corking it.

Preparation for the winter – Bulgarian adjika

It is clear which product will be the main one in adjika with the prefix “Bulgarian”, naturally sweet, juicy, beautiful peppers. And its taste is more delicate compared to the sauce prepared on the basis of classic recipes only with tomatoes.

Products:

Sweet pepper – 1 kg.
Garlic – 300 gr. (3 heads).
Hot pepper – 5-6 pods.
Vinegar 9% – 50 ml.
Sugar – 4 tbsp. l.
Salt – 1 tbsp l.

Cooking algorithm:

Remove seeds from bell peppers, cut off the tails of both peppers. Rinse, then use a classic mechanical meat grinder.
Peel the garlic, rinse, and also send to the meat grinder.
Add salt and sugar to the resulting aromatic mixture, stir until completely dissolved. Pour vinegar here, mix again.
Adjika is not cooked, but before being laid out in containers and corked, it must be infused (at least 3 hours).

Store bell pepper adjika in a cool place.

Awesome green adjika – preparation for the winter

This adzhika, which has a stunning emerald color, is called the gastronomic hallmark of Abkhazia. But any housewife can cook an unusual seasoning for meat: there are no secret and exotic ingredients in it.

Products:

Bitter green peppers – 6-8 pods.
Garlic – 1 head.
Cilantro – 1 bunch.
Salt – 1 tbsp l.

Cooking algorithm:

Peel and rinse the garlic, just cut off the tails of the pepper. Cut into pieces.
Rinse cilantro, dry.
Using a sharp knife, chop all the prepared ingredients as finely as possible, and then mix with salt.

A real Abkhaz housewife grinds vegetables, herbs and salt in a mortar, but if you want to make the process faster, you can use a meat grinder by passing the mixture through a grid with fine holes twice. This adjika tastes amazing and looks exotic!

Real Caucasian adjika without cooking (from hot pepper)

This is one of the recipes for Georgian adjika made from bitter pepper. You don’t need to use tomatoes here, which will make the seasoning thinner. Get ready to get a really spicy, simply fiery mixture. It will be fragrant, salty. But not every unaccustomed person will be able to eat it.

A burning sensation from hot peppers in the throat can be extinguished with dairy products (sour cream, yogurt, milk with butter), bread, honey or red wine.

Ingredients:

hot red and green peppers – 20 pcs.
Bulgarian red pepper – 1 pc.
garlic – 1 head
coriander seeds – 3 tbsp.
zira – 1 tsp.
dill seeds – 2 tablespoons
fenugreek – 1 tablespoon
dry basil – 1 tablespoon
cilantro greens, dill and basil – 1 small bunch each
salt – 50 gr. (1.5 tbsp.)

How to cook:

1 Cut each pod in half and peel the seeds. The mixture will be too hot with seeds. If you take only red pepper, you will also get a more “vigorous” adjika.

When preparing adjika, work with gloves to protect your hands from burns.

2.Wash fresh herbs and dry thoroughly from water. Remember that the seasoning won’t last all winter with it. Use dried dill, cilantro, and basil for a longer shelf life.

3 In a dry frying pan, fry the seeds of coriander, dill, cumin. Stir constantly until haze appears. Pour the dried spices into a dry dish to stop cooking and prevent them from burning.

4 Hot and Bulgarian pepper, cut greens into arbitrary pieces that fit in a meat grinder. Peel the garlic.

5 Pass the peppers, herbs and garlic through a meat grinder (fine wire rack).

6 The cooled seeds must be crushed. You can do this in a mortar or coffee grinder. Add the seeds to the garlic and pepper mixture, and add the fenugreek, dried basil, and salt. Stir the adjika thoroughly.

7 You need to store the finished seasoning in the refrigerator, as it does not lend itself to heat treatment. Jars and lids must be sterilized and dried. Even a small amount of water can provoke fermentation.

To keep the adjika better, pour vegetable oil on top so that it completely covers the pepper mixture.

8.Use ready-made Georgian adjika for marinating meat, as an addition to first courses or as a hot sauce for kebabs. Lovers of Caucasian cuisine will appreciate this recipe.

Green Abkhaz adjika with bell pepper – a classic recipe

This adjika is not as fiery as the previous one. There are also many spices to add flavor, but the amount of hot pepper is reduced. In addition, only green peppers are used, and they are less pungent than red ones.

Ingredients:

green bell pepper – 5 pcs.
hot green peppers – 7 pcs.
a mixture of spices for adjika – 1 tbsp.
ground coriander – 1 tsp
parsley greens – 1 bunch
cilantro greens – 1 bunch
garlic – 1 head (large)
salt – 1.5 tablespoons
vegetable oil – 100 ml
vinegar 9% – 45 ml (it is better to take wine or apple cider)

Preparation:

1 Peel the peppers from seeds and stalks, also peel the garlic. The greens must be thoroughly washed, this is important, and dried.

2.Mince sweet and bitter peppers along with cilantro, garlic and parsley through a meat grinder. The result is a bright green mass.

Wear gloves to avoid scalding from hot peppers.

3.Add dry spices to the mixture: coriander, salt and ready-made adjika mixture, which can be bought on the market by weight. Stir well to dissolve the salt crystals.

4 Pour odorless vegetable oil and vinegar into adjika. Stir until smooth and that’s it, you can taste.

5.To keep this wonderful seasoning for several months (3-4), place it in sterilized jars. Do not be lazy and carry out this procedure. Screw on the lids, which need to be poured with boiling water for a minute and dried. It must be stored in the refrigerator.

It is convenient to sterilize small jars in the microwave. Pour a third of hot water into them, and place in the microwave for 4 minutes. Then turn over and let dry.

6 This is delicious adjika, a little sour, spicy, but not too much. The taste of fresh greens is clearly felt in it.

Zucchini adjika recipe for the winter: delicious, lick your fingers

Adjika from zucchini is, of course, not a classic, Caucasian version. This is our invention, or rather, our hostesses. The result is a spicy sauce that goes well with meat, fish or just bread. Do not buy ketchup for a picnic, take this blank with you.

By the way, this sauce is rolled into jars under iron lids.

Ingredients for 5 l:

zucchini – 3 kg (peeled)
tomatoes – 1.5 kg
carrots – 500 gr.
Bulgarian pepper – 500 gr. (net weight)
garlic – 5 heads
hot pepper – 2 pcs.
ground red pepper – 1-1.5 tbsp.
salt – 2 tablespoons
sugar – 100 gr.
vegetable oil – 200 ml
vinegar 9% – 100 ml

Stages:

1 Peel the zucchini, cut into slices and mince. Grind tomatoes, carrots and bell peppers in the same way. These vegetables can be folded into one pot at once.

2 Grind the hot peppers and garlic with a meat grinder, but do not mix with the rest of the ingredients yet.

3.Add sugar (100 g), salt (2 tablespoons) and odorless sunflower oil (200 ml) to a saucepan with zucchini and others like them. Stir, cover and place on the stove to simmer.

4 After boiling, make a small heat and simmer for 45 minutes from now. Be sure to stir periodically.

5 After 40 minutes, add ground garlic with hot pepper and red ground pepper to the marrow adjika.

6.A minute before cooking, pour in 100 ml of vinegar, mix. When everything boils again, you can begin to lay out the snack on pre-sterilized jars.

7.Spread the sauce all the way to the top and roll up with boiled lids.

8 Next, you need to do the actions typical for most blanks: turn over and wrap up with a warm blanket, allow to cool completely. You need to store in a dark place where it is not very hot.

Raw adjika from tomatoes, garlic and horseradish for the winter without cooking

This adjika is not cooked, so it will not be possible to preserve it until spring. But for two or three months in the refrigerator, it may well stand. For pungency, horseradish root and hot pepper are taken here, a very interesting taste is obtained, enhanced by the piquancy of garlic.

Ingredients:

fresh tomato tomato – 1 l (cream type)
bell pepper – 100 gr.
hot pepper – 25 gr.
horseradish root – 25 gr.
garlic – 25 gr.
sugar – 25 gr.
vinegar – 25 ml
salt – 1 tablespoon

Cooking method:

1.Wash the tomatoes (about 1 kg) and pat dry with a towel. Cut into 4 pieces and mince them.

Take fleshy tomatoes for adjika to make the tomato thicker.

2 Along with the tomatoes, roll sweet and hot peppers, garlic and horseradish. You need to scroll once to get grains.

3.Add sugar and vinegar to chopped vegetables, mix well.

4 Cover and refrigerate overnight to ripen.

5 After 24 hours, add salt to the adjika, stir. Place the blank on clean and sterile jars and close the lids tightly.

6 You need to store this sauce in the refrigerator for 3 months. It is very tasty and will appeal to lovers of spicy food, with a pungent aroma of horseradish and garlic.

Russian adjika “Ogonyok”

To borscht, salted bacon with black bread and boiled potatoes with herring – adjika is ideal for traditional Russian dishes. It can be used to make sauces for meat and even dressing for pickle and cabbage soup.

What do you need:

1 kg of tomatoes
1 kg sweet pepper
400 g garlic
200 g hot pepper
150 g parsley root
1 tbsp. a spoonful of salt (for storing adjika for more than 1-2 months, double the amount of salt)

How to cook Russian adzhika “Ogonyok”:

Cut out the stalks of tomatoes, peel the peppers from the core, garlic – from the husks.
Pass the tomatoes, sweet and hot peppers, parsley root and garlic through a meat grinder.
Add salt, stir and leave under a closed lid at room temperature for two days, stirring occasionally.
Arrange in sterilized jars, store in the refrigerator.

Hot adjika with basil

Sharp! Very spicy! Even sharper! The versatility of the recipe is that this adjika can be used not only for meat dishes, but also for sandwiches, sauces, soups and even pasta.

What do you need:

500 g hot red pepper (you can add a couple of green peppers)
400 g garlic
2 bunches of green basil
1 bunch of cilantro
1 bunch of parsley
2 tbsp. tablespoons of salt

How to cook hot adzhika with basil:

Cut off the stalks of the peppers, do not remove the seeds.
Rinse and dry the greens.
Pass all the ingredients together with salt through a meat grinder 4-5 times so that the mass is as homogeneous as possible.
Transfer adjika to a glass or enamel dish and leave at room temperature for 4 days.
Then arrange in clean jars and store in the refrigerator.

Nut adjika

Adjika is not adjika, if there are no nuts in it, they think so in the Caucasus. A delicate pleasant aroma, thick consistency and rich piquant taste – this is what makes adjika real!

What you need:
500 g of tomatoes
400 g of walnuts
200 g of red bell pepper
3 heads of garlic
2-3 hot peppers
1 bunch of cilantro or parsley
4 tbsp. tablespoons of refined sunflower oil
2 tbsp. tablespoons of vinegar 9%
1 teaspoon of salt

How to cook nut adjika:

Peel the bell peppers from seeds, wash and dry the herbs.
Cut the stalks of tomatoes.
Chop tomatoes, peppers, garlic, nuts and herbs in a blender or mince twice.
Add sunflower oil, vinegar and salt to the finished mass.
Stir and serve immediately!

Gorloder, or Siberian adjika with horseradish

The recipe from Siberia is quite capable of making a healthy competition to the hot sauces from sunny Abkhazia. The base of the gorloder is a vigorous horseradish root. Suitable for meat and fish dishes, corned beef, and especially for barbecue and homemade grilled sausages.

What do you need:

500 g tomatoes
50 g horseradish root
50 g garlic
1.5 teaspoons of salt
1 teaspoon sugar

How to cook gorloder, or Siberian adjika with horseradish:

Chop the tomatoes, garlic and horseradish in a meat grinder.
Combine all ingredients, add salt and sugar, mix.
Arrange in sterilized jars, roll up.

Sources used and useful links on the topic: https://moy-povar.ru/domashnyaya-adzhika.html https://zagotovki.guru/ovoshhi/luchshie-retsepty-varenoj-adzhiki-na-zimu.html https: // esttat.ru/adzhika-na-zimu.html https://scastje-est.ru/adzhika-iz-pomidor-i-chesnoka.html https://scastje-est.ru/adzhika-na-zimu.html https: //kagdela.ru/adzhika-domashnyaya.html https://ladyelena.ru/adzhika-na-zimu/ https://magija-vkusa.ru/adzhika-domashnyaya/ https://domashniy.ru/eda/ adzhika_10_redkih_receptov_na_zimu /

Post source: lastici.ru