Adjika Armenian classic for the winter. Armenian adjika from red pepper - a step-by-step photo recipe for cooking for the winter without cooking and vinegar

The maximum of useful products can be fit in one dish, it will not be difficult to carry out the plan, because all the ingredients for it are easily accessible. Armenian adjika is such an unusual miracle dish, the recipe for its preparation impresses with its simplicity and amazingly tasty result. It’s easy to make a truly spicy appetizer - add spices and a little special greenery to its composition, then it will turn out to be more delicious than ever.

Many people know how to make Armenian adjika at home for the winter, but few know how to unobtrusively emphasize its spicy tomato flavor, and at the same time the spiciness of the dish, without using unnecessary additives.

The secret of a successful preparation of an Armenian-style tomato appetizer is the addition of greens, and, as a rule, it is based on cilantro, while the rest of the varieties of greens are at the discretion of the hostess.

Adjika in Armenian with greens: a step by step recipe

Ingredients

• Hot chilli pepper- 2 kg + -
• Tomato paste - 300 g + -
• Cilantro - a bunch or 3 g + -
• Coriander - 3 g + -
• - 250 g + -
• - 3 kg + -
• — 1 tbsp or to taste + -
• - 1 glass + -
• - 250 g + -

Cooking homemade Armenian adjika

1. Thoroughly wash the bell pepper, remove the entire seed part from it.
2. My hot pepper, clean from seeds. In order not to burn the skin, clean the chili with gloves.
3. We clean the garlic and onions, wash them, grind them in a meat grinder.
4. We pass the onion through a meat grinder separately from the garlic.
5. Peppers (Bulgarian and hot) are scrolled separately from garlic and onions.
6. Finely chop the cilantro, grind the coriander in a special culinary mill.
7. Add vegetable oil to a hot frying pan, then pour chopped onion into it.
8. Simmer the slicing on the fire for 5 minutes, then add the twisted garlic to the onion.
9. We also simmer it for 5 minutes, after which we pour the pepper mass into the pan.
10. We simmer all the ingredients on fire until a light golden color appears. As soon as the products are stewed, pour them with tomato paste, sprinkle with ground coriander, salt and finely chopped cilantro. Simmer the dish on the fire for another 20 minutes.
11. We lay out the finished Armenian adjika in jars sterilized in the oven, roll them up with lids and put them in a cool place for storage. Just let the “Armenian” contents cool down first before you take them to the cellar or pantry.

Adjichka rolled up in this way is stored longer, and its taste qualities become more saturated. This appetizer has a more pronounced spiciness, which is ideal for lovers of spicy dishes. Using almost all the same ingredients, adjika in Armenian can be prepared a little differently.

Adjika Armenian: recipe with spicy dressing

An appetizer so tasty for thrill-seekers is being prepared no longer than usual.

For its preparation, we leave all the above products in the list of ingredients (with the same proportions) as in the recipe above. We will only slightly correct the ingredient composition by adding several new products to it.

Additional ingredients for Armenian adjika

• Chili pepper - 300 g (in this recipe we will take hot capsicum in a much smaller amount: not 2 kg, as in the previous recipe, but only 300 g);
• Fresh tomatoes - 3 kg;
• Sugar - ½ cup;
• Vinegar 9% - 100 ml;
• Sea salt - ⅓ cup;
• Hops - suneli - 30 g.

Making sauce at home

1. Thoroughly grind the tomatoes in mashed potatoes with a meat grinder / blender.
2. We send the tomato puree to the stove.
3. Wash chili and bell pepper, remove seeds, twist, add to boiling tomato puree.
4. Mix the ingredients in a saucepan well, cook everything for 10 minutes.
5. Add vegetable oil to the homemade snack, mix it, simmer over moderate heat for another 1 hour.
6. While the Armenian adjika is being cooked, we make a dressing for it with our own hands: mix the chopped greens in a blender (and this can be not only cilantro, but also dill, parsley, lettuce, basil, etc.), sugar, salt, chopped garlic, hops - suneli.
7. Add vinegar and ready-made dressing to boiled adjika. Mix the snack, leave to cool for a while.

We lay out the cooled product in sterilized jars, cork them with lids. Adjika Armenian (the recipe of which we examined in detail) is ready, we put it in the refrigerator for storage.

Spicy adjika in Armenian can be served as an appetizer for fish, potato, meat dishes. You can also smear adjika on bread, making a delicious homemade sandwich with it. Adjika is also ideal for any side dishes, cereals. Its spicy-spicy taste will decorate any dish, giving it a special taste and spiciness.

If you are going to prepare an appetizer for the whole family, which is suitable for both everyday and festive menus, then you can’t imagine a better dish than Armenian adjika. The recipe for adjika at home is simple, besides, it takes a little time to cook.

These benefits, combined with a spicy taste, make this dish a real favorite among many families. Cook with pleasure a classic Armenian appetizer and let adjika become a signature dish in your usual culinary menu.

Bon appetit!

Armenian adjika is a dish in the form of a sauce that not only the inhabitants of Armenia like. A spicy sauce that not only brightens up the taste of many second courses, but also masks imperfections. And adjika is a supply of vitamins for the whole year, which does not dry out even in the form of preservation.

How is Armenian adjika prepared for the winter?

Classics of the genre

Armenian adjika in its traditional version is the basis for variations of the basic recipe for this dish. Classical adjika can be tasted not only in its homeland - in Armenia, but also cooked with your own hands.

The ingredients of this Armenian culinary masterpiece are:

• ripened red tomatoes - 3 kg;
• bell peppers - 2 kg;
• hot chili pepper - 300 g;
• hot garlic - 200 g;
• a mixture of greens - 200 g, and cilantro is required, and other options are optional;
• hops-suneli - 30 g;
• sunflower oil - 200 ml;
• granulated sugar - half a glass;
• salt (preferably sea) - a third of a glass;
• 9% vinegar - 100 ml.

Without excluding anything from the presented list, they start preparing the classic Armenian adjika.

1. Prepare the base - tomato puree. To do this, the corresponding vegetables are ground through a meat grinder, grater or using a blender in mashed potatoes. And in this form, the tomatoes are sent to the fire to boil slowly.
2. Sweet and bitter peppers are cleaned of seeds and stalks, and the pulp is twisted in a meat grinder and thrown into the mashed potatoes languishing on the stove.
3. Pepper puree is moderately boiled for 10 minutes, after which oil is added and left for another 60 minutes.
4. In the meantime, while it boils, salt, sugar, herbs, suneli hops and garlic are mixed in a blender.
5. As soon as the hour has elapsed, vinegar and the prepared seasoning mixture are added to the puree. Stir.
6. Leave the finished adjika to cool.

And after the dish has cooled, it can be used immediately for food, or it can be laid out in sterilized jars and removed before the onset of winter.

Adjika Armenian with herbs and sweet pepper

This version of adjika is obtained with an even sharper and richer taste. But in order to get such qualities of adjika, it is better to roll it up in jars and save it until winter.

And the composition of Armenian adjika from bell pepper with herbs looks like this:

• 2 kg of the hottest capsicum;
• 300 grams of tomato paste;
• 3 kg sweet pepper;
• 300 grams of garlic;
• a bunch of cilantro;
• 5 grams of coriander;
• 300 grams of onion heads;
• a glass of sunflower oil;
• a tablespoon of salt.

And now the steps for preparing incredibly spicy adjika:

1. Bulgarian peppers are cleaned of everything superfluous.
2. Next, prepare hot peppers in the same way as Bulgarian.
3. Pass garlic and onion through a meat grinder. But apart from each other.
4. Separately from garlic and onions, sweet and spicy peppers are passed through a meat grinder.
5. Finely chop the cilantro.
6. Now, oil is poured into a hot frying pan, in which the onion is fried.
7. After 5 minutes, add garlic to the onion.
8. After another 5 minutes, peppers are poured into the pan.
9. The contents of the pan are stewed until the vegetables are golden.
10. Then pour the mixture with tomato paste, salt, ground coriander and chopped cilantro.
11. 20 minutes everything languishes in a pan.

And only then the cooked adjika is distributed into jars and put into the pantry.

Deliciously spicy adjika

Armenian adjika recipes are spicy and piquant. Therefore, lovers of food with a "sparkle" should include this dish in their diet.

To make burning Armenian adjika, prepare this:

• red bell pepper - 2 kg;
• piping hot pepper pods - 6 pcs.;
• garlic - 2 heads;
• salt - 2 tbsp. l.;
• vinegar (9%) - 3 tbsp. l.

Instructions for making hot sauce:

1. Peppers of all kinds must be washed, cleaned of all unnecessary and, most importantly, dried. If you use wet peppers, then adjika will not last long. And one more thing: you do not need to remove the seeds of hot pepper - all the sharpness is in them.
2. Clean the garlic cloves.
3. Peppers and garlic are passed through a meat grinder.
4. Vinegar and salt are added to the resulting gruel. Stir everything with a dry spoon.
5. Banks and nylon lids are sterilized. Ready-made adjika is laid out in them and used for its intended purpose. And if you store it in the refrigerator, you can extend the shelf life of adjika for a year.

Adjika with apples

If a rich apple harvest has nowhere to go (it would seem), then use these fruits for adjika. Yes, they will fit perfectly there: they will give a light sweet tint to the taste, slightly smooth out the sharpness and acetic acid.

For an unusual recipe, you need to take:

• tomatoes - 1 kg;
• bell pepper - half a kilo;
• sour apples - 200 grams;
• onions - 200 grams;
• garlic cloves - 100 grams;
• hot pepper - 2 pods;
• sunflower seed oil - 150 ml;
• vinegar 9 percent - 2 tbsp. l.;
• sugar - 1 tbsp. l.;
• salt - 1.5 tbsp. l.

To make apple-spicy Armenian adjika, follow these steps:

1. Prepare a meat grinder - manual or electric. Pass through its mechanism: tomatoes, hot and sweet peppers, apples, onions.
2. The prepared mixture is transferred to a deep saucepan, sunflower oil is added to it and put on the stove. Bring to a boil over high heat, and then reduce it, but so that the boil does not stop, only reduces its intensity. Leave for 60 minutes.
3. Peeled garlic is rubbed on a grater or passed through a garlic press. Add the garlic paste to the mixture in the saucepan.
4. Salt, sugar, vinegar is poured and everything is thoroughly stirred.
5. Cover the pan with a lid, do not add intensity to the fire, and cook adjika for another hour. During this time, it will become thicker.
6. While the sauce is coming to its logical conclusion, jars and lids are sterilized. And when everything is prepared, the sauce is distributed in glass containers, closed with lids and removed until the moment of use.

Option without cooking

"Are you still cooking? Then we're coming to you!" - so, paraphrasing the well-known advertising phrase, you can apply it in relation to adjika. This does not mean that we advise against boiling this sauce, but we encourage you to try a recipe that excludes this action. This will save a lot of time.

Take:

• tomatoes - 1 kg;
• bell peppers - 2 kg;
• garlic heads - 2 pcs.;
• red hot pepper - 250 grams;
• vinegar (9%) - 200 ml.
• sugar - 5 tbsp. l.;
• salt - 5 tbsp. l.

Culinary process:

1. All vegetables stated in the recipe must be ground in a blender.
2. Pour the whole mass into a deep bowl, add salt, sugar and vinegar to it. Stir until smooth.
3. Sterilize jars.
4. Lay the sauce in jars, cover with lids. You can try right away.

Adjika with zucchini and tomato paste

This recipe for Armenian adjika is very unusual, because in the classics it is a sauce of peppers and tomatoes. And here are the zucchini. It turns out delicious.

For squash adjika in Armenian, take:

• young zucchini - 1.5 kg;
• purchased or homemade tomato paste - 100 g;
• garlic heads - 2 pcs.;
• table salt - 1 tbsp. l.;
• hot red peppers - 2 pods;
• granulated sugar - 1 tbsp. l.;
• table vinegar (9%) - 50 ml;
• sunflower oil - 50 ml.

Cooking steps:

1. Cut off the ends from the zucchini, cut off the peel. The vegetables are cut in half, the seeds are cleaned, and the fruits themselves are cut into pieces 2-3 cm wide.
2. Peppers are peeled, garlic too.
3. Zucchini, peppers, garlic are passed through a meat grinder. Everything is transferred to a saucepan, oil, salt, sugar, pasta are added. Cook on low heat for 40 minutes.
4. Vinegar is added 5 minutes before the end of cooking.
5. Banks are sterilized.
6. Adjika is laid out in jars and put away for storage.

1. Opponents of tomato paste can replace it with a home-made analogue - grinding from tomatoes.
2. A couple tablespoons of ground paprika will give the sauce a richer red color.
3. Sugar is an optional ingredient in adjika.
4. The greens will add flavor.

Conclusion

Armenian adjika has long acquired a "Russian soul". After all, this dish has been cooked so often and for a long time in Russian families. There are many recipes for this dish, but one thing remains unchanged - the sharpness of adjika.

Traditional Caucasian adjika is made from hot peppers, herbs and spices with the addition of salt, sometimes sweet peppers are included to give the seasoning a slightly milder taste. But even in this case, it seems to many of our compatriots too sharp. They prefer the Armenian version of adjika, which is prepared with the addition of tomatoes, tomato sauce or paste. Adjika in Armenian for the winter can be prepared according to different recipes, there is even a way to cook it without cooking. This makes it possible to choose a spicy seasoning option for almost every taste.

Cooking features

The technology for preparing adjika in Armenian can be different. But there are several features of the preservation of this spicy seasoning, the knowledge of which is useful in any case.

• Products for adjika are crushed carefully. If you cook seasoning in large quantities, it is advisable to use a meat grinder. To get a seasoning with the smoothest possible consistency, it is advisable to pass the vegetables through a meat grinder twice, and it does not hurt to peel the tomatoes before use.
• The sharpness of adjika will be influenced not only by the amount of garlic and pepper, but also by their variety. Also, to get a seasoning with a more pungent taste, it is recommended to add hot pepper along with seeds and partitions to it, a softer version of the sauce can be prepared if the pepper is cleared of seeds before grinding and the partitions inside the pods are removed.
• Armenians love spices with herbs. Often they add cilantro to sauces, sometimes parsley, basil, celery. To give adjika properties characteristic of Armenian cuisine, you can add more greens and ground coriander seeds to it. Seasoning hops-suneli will also not be superfluous.
• To prepare adjika, you need to peel a large amount of pepper and garlic. These products have burning properties and can leave a burn on the skin. When working with them, hands should be protected with gloves.
• It is necessary to close adjika in Armenian in jars washed with soda and sterilized. Lids for them also need to be sterilized by boiling. Plastic lids are applicable only if the workpiece is in the refrigerator. To store the sauce in a room, even a cool one, it should be closed with metal lids to ensure tightness.

The storage conditions of the seasoning depend on the method of its preparation. Adjika in Armenian, made without boiling, can only be stored in the refrigerator, and no more than 4-6 months. Adjika, cooked hot, can stand at room temperature, it will not deteriorate for at least a year.

Armenian adjika with tomato paste

Composition (per 4 l):

• bell pepper - 3 kg;
• bitter capsicum - 2 kg;
• tomato paste - 0.3 kg;
• garlic - 0.25 kg;
• onions - 0.25 kg;
• vegetable oil - 0.25 l;
• salt - 20-40 g;
• ground coriander - 3-5 g;
• fresh cilantro - 100 g.

Cooking method:

• Wash both types of peppers, dry, remove seeds, while removing the stalks and partitions.
• Cut the peppers into pieces that easily pass into the bell of the meat grinder. Use this kitchen tool to puree them.
• Peel the garlic cloves, turn through a meat grinder, place in a separate plate.
• Free the onion from the husk, cut into medium-sized pieces, chop with a meat grinder using a nozzle with medium holes.
• Pour oil into the bottom of a thick-bottomed pan, put the onion in it, heat it up. After 5 minutes, add garlic, after another 5 minutes - pepper.
• Simmer over low heat for 20 minutes.
• Add salt, coriander, finely chopped cilantro and tomato paste. Stir, simmer another 10 minutes.
• Sterilize jars and suitable lids.
• Divide the sauce between jars and seal tightly.

Video recipe for the occasion:

After cooling, the jars with spicy Armenian adjika can be put away in the pantry or any other room in which you are used to storing supplies for the winter.

Armenian adjika with tomatoes

Composition (for 4.5-5 l):

• tomatoes - 3 kg;
• bell pepper - 3 kg;
• garlic - 0.3 kg;
• hot pepper - 0.3 kg;
• sugar - 100 g;
• salt - 40 g;
• hops-suneli - 30 g;
• table vinegar (9 percent) - 100 ml;
• vegetable oil - 0.2 l;
• fresh cilantro - 100 g;
• fresh basil - 100 g.

Cooking method:

• Cut the tomatoes crosswise, dip in boiling water. After 3 minutes, remove with a slotted spoon and transfer to a container filled with cold water. Remove the skins from the cooled tomatoes. Kill the pulp with a blender or scroll through a meat grinder, place in a saucepan.
• Peel sweet and hot peppers from seeds, cut into large pieces and chop in the same way as tomatoes. Put in a bowl.
• Pass the garlic through a special press or chop it in another way. Place on a separate plate or bowl.
• Greens, washed and dried, also chop with a meat grinder and mix with garlic.
• Add salt, sugar, suneli hops and vinegar to the garlic. Mix well.
• Wash, sterilize the jars and their metal lids.
• Place a pot of tomato puree on the stove. Bring it to a boil over low heat. When the puree boils, add chopped pepper to it, mix.
• Wait for the contents of the pot to boil again. Add oil to the boiling vegetable puree, mix.
• Stew the vegetable mass for 30-60 minutes until it acquires the optimal density from your point of view.
• Add the rest of the ingredients, simmer the appetizer for another 5 minutes.
• Arrange hot adjika in prepared jars and seal tightly.

According to this recipe, adjika turns out to be less spicy than the previous one, and a little more liquid. It will appeal to those who prefer moderately hot foods. You can store canned food made according to the above recipe at room temperature.

Adjika in Armenian without cooking

Composition (per 5 l):

• tomatoes - 5 kg;
• garlic - 1 kg;
• hot capsicum - 0.5 kg;
• salt - to taste.

Cooking method:

• Tomatoes, doused with boiling water, peel and chop to a puree state. Salt to taste.
• Run the peeled garlic cloves and peppers through a meat grinder.
• Mix crushed peppers and garlic with tomato puree. Mix well.
• Leave for 1.5-2 weeks at room temperature - adjika should ferment. So that it does not sour, stir it daily (more often, but not less often).
• Arrange the snack in clean jars and bottles. Close them and put them in the refrigerator.

The sauce made according to this recipe is able to satisfy the requirements of even a picky gourmet. The disadvantage of this liquid seasoning is the need to store it in the refrigerator and a relatively short shelf life (up to 6 months).

Adjika in Armenian is a juicy spicy seasoning that many people like. Unlike Georgian adjika, it is made for the winter with the addition of tomato paste or fresh tomatoes.

• Red bell pepper - 5 kg
• Red hot pepper - 0.5 kg
• Garlic - 0.5 kg
• Tomato paste - 0.5 kg
• Sunflower oil - 0.25 ml
• Parsley - 1 large bunch
• Celery - 1 large bunch
• Suneli hops - 15 gr
• Sugar - 1 cup

Characteristics of the final product

Adjika in Armenian is a moderately spicy, fragrant, vitamin appetizer made from fleshy large red bell peppers with the addition of hot capsicum and garlic. Harvested for the winter, rolled into jars.

According to the classic recipe, it is prepared with tomato paste, but can be made using ripe, fleshy tomatoes, after boiling the tomato from them. For the amount of pepper suggested in the recipe, you need to take 3 kg of tomatoes.

When ready, Armenian adjika has a paste-like texture of bright saturated red color.

The degree of sharpness of adjika strongly depends on the quality of hot pepper. You can vary it to your liking, reducing it to 2-3 pods, if you want children to eat adjika with pleasure in winter. But it is not reasonable to completely refuse hot pepper: it contains the largest amount of vitamin C compared to other fruits.

At the exit, you should get 9-10 liters of the finished product

The procedure for preparing adjika in Armenian

1. We clean sweet pepper from the core: seeds and membranes. Bitter only mine, seeds do not need to be removed. Grind in a meat grinder or other kitchen appliance to small particles. Mince the garlic the same way. Greens cut with a knife
2. In a large saucepan or bowl, cook ground peppers for 20-30 minutes.
3. Add tomato paste, oil, garlic, herbs, salt, sugar and suneli hops to the boiling pepper. Cook over low heat for another 20 minutes.
4. Wash glass jars with a capacity of 0.5-1 liters, pour over with boiling water.
5. We pour hot adjika in Armenian style into jars, roll it up, wrap it with a blanket for slow cooling.

How to store and use

Adjika prepared in this way is stored in the pantry for up to two years. Do not forget to put the opened jar in the refrigerator.

Armenian adjika will decorate the festive table, give boiled potatoes and vermicelli a piquant taste. Meat dishes will acquire new shades of taste.

You can just put a spoonful of adjika on a slice of bread and have a quick bite to eat.

Bon appetit!

Traditional Abkhaz adjika is prepared on the basis of hot pepper, garlic, salt and herbs.

We offer not to be limited only to the classics with such a variety of ingredients for a burning seasoning. Check out our easy proven recipes!

How to cook adjika: 3 rules

In order for the color of adjika to be saturated and the consistency to be thick, choose the brightest and most fleshy vegetables.


It is better to use rock salt, since it is sodium chloride in its pure form that is a powerful preservative, and iodized salt can cause fermentation and softening of vegetables.

Hot pepper unpeeled from seeds gives a special spicy taste to adjika. If the seed pods are removed from the pods, the taste of the sauce is milder. And don't forget to use rubber gloves so you don't get pepper burn!

Green adjika

Photo: dinasdays.com Business card of Abkhazia. Such adjika is served with many dishes and, of course, with lamb roasted on a spit.

What do you need:

• 6-8 large bitter green peppers
• 1 head of garlic
• 1 bunch cilantro
• 1 st. a spoonful of salt

How to cook green adjika:

Cut the pepper into small pieces without removing the seeds.

Grind the pepper together with garlic in a mortar or pass several times through a meat grinder.

Add salt, mix and leave to infuse for 15-20 minutes.

The incomparable host of the program Lara Katsova shared with us her family recipe for adjika, turn on the video!

Russian adjika "Spark"

Photo: natalielissy.ru For borscht, salty bacon with brown bread and boiled potatoes with herring - adjika is ideal for traditional Russian dishes. It can be used to prepare sauces for meat and even dressings for pickle and cabbage soup.

What do you need:

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

How to cook Russian adjika "Spark":

Hot adjika with basil

Photo: natalielissy.ru Sharp! Very sharp! 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 green basil
• 1 bunch cilantro
• 1 bunch of parsley
• 2 tbsp. spoons of salt

How to cook hot adjika with basil:

Walnut adjika

Photo: thinkstockphotos.com Adjika is not adjika if there are no nuts in it, as they say in the Caucasus. Delicate pleasant aroma, thick texture and rich spicy taste - that's what makes adjika real!

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

How to cook walnut adjika:

Peel the Bulgarian pepper from seeds, wash and dry the herbs.

Cut the stalks off the tomatoes.

Grind tomatoes, peppers, garlic, nuts and herbs in a blender or pass through a meat grinder twice.

Add sunflower oil, vinegar and salt to the finished mass.

Mix and serve immediately!

Gorloder, or Siberian adjika with horseradish

Photo: loverofcreatingflavours.co.uk A recipe from Siberia is quite capable of competing with hot sauces from sunny Abkhazia. The basis 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:

Grind tomatoes, garlic and horseradish in a meat grinder.

Combine all ingredients, add salt and sugar, mix.

Arrange in sterilized jars, roll up.

Adjika from bell pepper

Photo: thinkstockphotos.com If you don't like fiery seasoning, make a lighter version of this sauce with a sweet and sour flavor and a touch of pepper. Such adjika goes well with baked or boiled meat, poultry, fish, potatoes baked in foil and toasted toasts.

What do you need:

• 1 kg sweet red pepper
• 300 g garlic
• 4-6 red hot peppers
• 50 ml vinegar 9%
• 4 tbsp. spoons of sugar
• 1 st. a spoonful of salt

How to cook adjika from bell pepper:

Remove seeds from sweet peppers.

Pass the pepper together with garlic and hot pepper through a meat grinder.

Add salt, sugar, vinegar, mix and leave to infuse for 3-4 hours.

Then put into sterilized jars and store in a dark, cold place.

Adjika with apples

Photo: thinkstockphotos.com An improved and adapted adjika recipe for poultry or grilled fish. To give the sauce a more delicate taste, you can cook without hot pepper or reduce its amount.

What do you need:

• 1 kg tomatoes
• 500 g red bell pepper
• 500 g sour apples
• 300 g carrots
• 200 g garlic
• 50 g hot pepper
• 200 ml refined sunflower oil
• 1 bunch cilantro
• 1 bunch of parsley
• salt - to taste

How to cook adjika with apples:

Peel and chop all vegetables together with herbs in a blender or meat grinder.

Add salt and sunflower oil.

Bring to a boil and cook over low heat for 2.5 hours.

Transfer to sterilized jars and roll up.

Adjika with plums

Photo: wolvesinlondon.com Delicate and soft adjika with plums goes well with game, boiled potatoes and baked vegetables, chicken meatballs and pork chops.

What you need:

• 500 g plums (choose not sweet and even sour plums)
• 500 g bell pepper
• 2 heads of garlic
• 2 hot peppers
• 1 tbsp tomato paste
• 100 g sugar
• 2 teaspoons of vinegar 9%
• 2 tbsp. spoons of salt

How to cook adjika with plums:

Peel the bell peppers from the seeds, plums - from the pits.


Pass sweet peppers, plums, garlic, hot peppers along with seeds through a meat grinder.

Put the chopped ingredients in a saucepan, add tomato paste, salt and sugar.

Bring to a boil and cook, stirring, over low heat for 30-40 minutes.

Add vinegar 2 minutes before the end of cooking.

Transfer the finished mixture to sterilized jars, roll up, turn over and leave it to cool completely.

Baked pumpkin adjika

Photo: thinkstockphotos.com Roasted vegetables give this adjika a surprisingly tender texture, and pumpkin gives it an unusual and at the same time unobtrusive aroma. Light, spicy, moderately spicy, with a subtle sourness.

What do you need:

• 500 g pumpkin
• 200 g apples
• 200 g bell pepper
• 200 g onion
• 1 lemon
• 1 head of garlic
• 1 bunch basil
• 1 bunch cilantro
• 50 ml refined vegetable oil
• 1 hot pepper
• 1 teaspoon salt

How to cook baked pumpkin adjika:

Peel the pumpkin and onion, remove the seeds from the apple and pepper. Cut pumpkin and onion into pieces of any size.


Wrap the pumpkin, onion, apples and peppers in foil, bake at 200°C for 35 minutes. Then peel the apple and pepper from the skin.

3. Grind all baked vegetables in a blender.

Grind garlic, lemon and herbs in a blender into a homogeneous mass.

Combine vegetables with lemon dressing, mix and serve immediately.

Pickled cucumber adjika

Photo: greenishthumb.net Are there any pickles left from last year's stocks? Make hot sauce out of them! The beauty of the recipe is that this adjika can be made at any time in haste.

What do you need:

• 500 g pickled cucumbers
• 1 head of garlic
• 3 art. spoons of tomato paste
• 2 tbsp. tablespoons refined sunflower oil
• apple cider vinegar - to taste
• 1 pinch ground black pepper
• 1 pinch red ground pepper

How to cook adjika from pickled cucumbers:

Cucumbers peel and grate on a fine grater or chop in a blender. If there is too much liquid, drain.

Pass the garlic through a press.

Combine cucumbers, garlic, tomato paste, vegetable oil, vinegar and spices.

Mix and leave in the refrigerator for 1-2 hours.