Adjika from red hot pepper without tomato. Green pepper adjika

Adjika burns even a very persistent throat. And in order to choose the desired degree of hotness, you need to study as many ways as possible, and cook it. 8 most delicious and simple recipes for spicy adjika, see the article.

"Sharp" cooking secrets

The main components of adjika are bitter pepper and garlic. This seasoning is valuable in that it can be stored for almost decades, retaining its taste and aroma, even without the addition of vinegar and sugar. But in addition to spicy ingredients, unripe tomatoes, apples, and even horseradish can be used as a basis.

Abkhazia and Georgia compete for the right to be called the historical homeland of adjika. But what unites them is a common ingredient - pepper. True, in the former it is exceptionally bitter, and in the latter it is a mixture of bittersweet components. As a result, both options turn out to be too hot and salty to taste, so they are part of complex side dishes, marinades or snacks.

In Russia, a more “soft” counterpart with a tomato base and Siberian, with horseradish, are very popular.

Spicy adjika is made for the winter in the following ways: by cooking, in raw cuts and as a result of fermentation of products.

Green Abkhaz adjika

Having been in Abkhazia, be sure to grab such a seasoning for testing. Or learn how to cook this variation of spicy adjika. A special flavor is felt in an appetizer with fatty lamb meat.

Main Ingredients:

• 1 kg of hot green peppers;
• 6 cloves of garlic;
• some cilantro and salt

The main algorithm for quick harvesting:

1. To begin with, the pepper is chopped into small pieces. You don't need to remove the seeds.
2. Next, a mortar or a meat grinder is taken and chopped peppers and garlic are chopped with them.
3. It remains only to salt and sprinkle with herbs, and then marinate for no more than 20 minutes.

Georgian variation of adjika

Another similarity with the Abkhaz "brother" is the speed and elementary preparation. To confirm, look at the recipe originally from Georgia.

Components:

• pepper with a sweet taste - 7 pieces;
• chili pepper or "light" - 25 pods;
• garlic - 7 small heads;
• dill - 1 cup;
• the same amount of parsley;
• walnuts - 10 kernels;
• salt - half a glass.

How to cook:

1. Peel both types of pepper and garlic.
2. Remove the herb from the refrigerator and place it in a meat grinder along with the main products.
3. Pour half a glass of salt, crushed pepper mass into a container for whipping, turn on the blender and beat until it thickens and turns into a paste.
4. Pour into jars, cork and refrigerate or store.

Adjika tomato

The same "Russian" version with ripe tomatoes and a mixture of peppers. Usually seasonings and basil leaves are added to it. It is made by the mash method, so patience and endurance are needed here for pickling it. When pouring it into jars, do not bring the volume to the end, a third of the space should remain in them.

Main products:

• three-liter container with tomatoes;
• 10 pieces of sweet pepper;
• 500 grams of garlic and chili pepper;
• 3 tablespoons of a mixture of dill, parsley, garlic, suneli hops and ground coriander;
• a third of a glass of cilantro;
• 14 tablespoons of horseradish;
• salt and sugar;
• 7 tablespoons of vinegar.

How to cook:

1. Skip all the products in the meat grinder.
2. Then pour sugar, salt, add vinegar and stir the resulting mass.
3. Leave to marinate at room temperature.
4. After two weeks, the fermentation process will pass. Now pour the resulting adjika into jars and put them in the cellar.

Adjika with zucchini for the winter

Unlike caviar, such a zucchini will be spicy, but very tasty. Any herbs with spices are allowed, but garlic with hot peppers remain the main favorites of hot seasoning. In order for it to be preserved for the longest possible time, you need to add vinegar.

What components are needed:

• kilogram of zucchini;
• 3 large tomatoes;
• 1 red bell pepper;
• 2 pods of hot chili pepper;
• 15 cloves of garlic;
• 2 tablespoons of sugar;
• the same amount of vinegar;
• 1.5 tbsp seasonings;
• mint leaves with fenugreek.

Cooking adjika from hot peppers and vegetables:

1. We take a zucchini, peel and seeds;
2. We release the peppers from the core with seeds;
3. We clean the garlic from the husk.
4. We fix the meat grinder to the cabinet or table and pass these ingredients into them;
5. We put the pan on the stove and put the ground tomato-zucchini mass there.
6. Add seasonings to them and cook for about 20 minutes.
7. When ready, distribute into jars and cork them with lids.
8. After it settles in the kitchen, we move the container to the basement or pantry.

Adjika from Bulgarian and hot peppers

People who have a stomach problem and too spicy dishes are contraindicated can try adjika with a sweet and sour, slightly spicy taste. It is served with boiled meat, light chicken and sea fish. Due to the lack of heat treatment and fermentation processes, such a sauce can only be stored in a cool place.

What you need:

• 5 kilo peppers with a sweet taste;
• 50 pods of pepper "light";
• half a kilogram of garlic;
• 5 tablespoons of salt;
• 1/2 cup herbs of various kinds, including tarragon.

How to prepare:

1. First you need to clean the peppers and garlic.
2. Then grind them together with dill, parsley and tarragon in a meat grinder.
3. Stir the resulting mixture, pouring salt.
4. Pour into a glass vacuum dish and refrigerate.

Adjika from green tomatoes for the winter

Unripe tomatoes can also go into circulation and become an excellent basis for adjika. The main difference from other snacks is the green color and can be served with meat and can easily replace tomato paste from the supermarket.

What to buy:

• a couple of kilograms of unripe tomatoes;
• 5 pieces of Bulgarian peppers;
• 30 chili peppers;
• 4 heads of garlic;
• ¾ cup of vinegar;
• 7 tablespoons of sugar;
• some salt.

Delicious dressing recipe:

1. We get rid of the insides in the peppers.
2. Grind together with tomato and peeled garlic.
3. We put the pan and simmer the resulting mass in it for half an hour.
4. While cooking, add salt and sugar.
5. At the end, add vinegar and prepare for the future.
6. We remove the container with adjika in a warm place.

Spicy adjika with apples

For those who are tired of the usual options and want to experiment, you can try a very tasty apple sauce. Sweetness, acidity and spiciness in one jar! But if you are against a cloying taste, you need to take unripe fruits or sour varieties.

Required products:

• 5 bell peppers;
• 7 large tomatoes;
• 150 grams of garlic;
• 10 pods of hot pepper;
• a glass of sunflower oil;
• some salt.

Preparing quickly and easily:

1. We rid peppers with apples from seeds.
2. Grind together with tomatoes and peeled garlic in a meat grinder. Add vegetable oil.
3. We will carefully process the jars and pour the resulting mass into them.
4. We twist them with a lid, put them upside down and leave them in the kitchen.
5. After cooling slightly, put in the refrigerator or cellar.

Adjika with horseradish

Originally from Siberia! Those who miss their small homeland can remember how their mother or grandmother made homemade adjika - gorloder. Its name clearly characterizes the extraordinary sharpness. Stored only in a cold room.

Main products:

• a couple of kilograms of tomatoes;
• 2 pieces of sweet pepper;
• 10 pods of bitter pepper;
• 5-7 grams of salt;
• 15 gr. Sahara;
• 1 horseradish root;
• 80 gr. garlic;
• 5 gr. coriander.

Easy and fast preparation:

1. We make a mixture of seasonings from coriander, sugar and salt.
2. We rid the peppers of the core with seeds.
3. We divide each tomato into 4 parts.
4. We chop prepared vegetables and garlic in a meat grinder, add horseradish.
5. Sprinkle seasonings and beat with a blender.
6. We cork in a sterile container and put it in a cold room.

Conclusion

Lots of recipes, good and different. In fact, there are more than a hundred recipes for delicious adjika from any ingredients. You just have to choose which taste is more important: spicy, sour, sweet or salty.

Vegetables

Description

Ingredients

Steps

It is worth starting the preparation of adjika with the choice of hot pepper and this is an incredibly important step. It is at this moment that the fate of your future workpiece is literally being decided. We go to the market and try to choose the most suitable medium-sharp pepper for making adjika. Of course, if it is possible to collect pepper at your own dacha, then there is nothing to think about. Pepper should be large enough, necessarily red and young.



Not less than it is important to choose also ripe, fleshy and young sweet bell peppers, about the same as shown in the photo. We choose red pepper solely for reasons of aesthetics, this will not affect the taste in any way.



Do not forget to also stock up on a set of hops-suneli spices. If it is not possible to prepare the mixture yourself, then you can purchase ready-made packages in the store.



The choice of ingredients is over and you can proceed directly to the preparation of healthy homemade adjika. First of all, we thoroughly wash the peppers in cold water, then we clean them from seeds and remove the green stalks. When working with hot peppers, it is strongly recommended to use gloves. The pulp is cut into large pieces for the convenience of further processing.



Grind the peppers in portions, for this purpose you can use a meat grinder or a food processor. We send the workpiece to a large saucepan. We peel the cloves of young garlic from the husk, also finely chop them with a knife or all in the same combine. We fall asleep cutting to the peppers in the pan.



At this stage, we put the prepared set of hop-suneli spices into the pan with chopped peppers and garlic. If you are confused by their quantity, then you can add seasoning to your liking.



Pour the coriander into a mortar and finely grind it with a wooden pestle. This method of grinding will retain the maximum flavor in the spice.



Pour the crushed coriander into the pan, send salt to taste there and mix the ingredients very thoroughly until a homogeneous mass is obtained with a wooden spoon. We will not subject our billet to heat treatment, so that it will fully preserve the natural taste of all its ingredients.



Pour boiling water over small glass jars and dry-sterilize by steaming or in the oven, then give them time to cool completely. We fill the jars with fragrant adjika to the very top and tightly twist the lids. It is necessary to store such a workpiece only in the refrigerator, otherwise it may deteriorate.

Homemade adjika from peppers for the winter is ready!



Bon appetit!

For lovers of hot sauces, I offer a recipe for real adjika from bitter pepper in Georgian without cooking. It is impossible to eat it with spoons, like, for example, tomato adjika. This is a rather spicy pasta that is served with meat, used to prepare a variety of dishes.
Many sauces are prepared on the basis of adjika. Such a blank is stored for a long time in the refrigerator. For its preparation, you can use additional spices not specified in the recipe, for example, fenugreek, Imeretian saffron, fennel seeds. To reduce the spiciness of the finished pasta, you can add a little bell pepper. Cook and experiment in search of the desired result.

Ingredients:

• hot pepper 500 g;
• garlic 50 g;
• salt 1 tbsp. l.;
• sugar 1 tbsp. l.;
• ground coriander 0.5 tsp;
• hops-suneli 0.5 tsp;
• table vinegar 80 ml.

Cooking process:

Place the hot red pepper in a colander and rinse well. It can be large or small vegetables of different varieties. If the peppers are slightly dried out, become wrinkled, it's okay, they are perfect for this workpiece. If there are defective places, cut them out with a knife. Pat dry with a kitchen towel to remove excess moisture.

Use disposable gloves when handling hot peppers to avoid burns.

In most cases, peppers are not de-seeded, which makes the finished product very spicy. If desired, the seeds can be removed. Cut into large rings and transfer to a blender bowl.

Free the garlic cloves from the husk. Rinse and pat dry with a tissue. Move to pepper. Blend until you get a thick paste. If you don't have a blender, use a regular meat grinder.

Prepare a deep bowl to mix all the ingredients. Move the crushed pepper with garlic with a spatula. Add salt, granulated sugar and pour table vinegar. Stir. Leave for 1-2 hours on the kitchen table. Stir occasionally.

For packaging, it is most convenient to use small glass jars with a capacity of 100-200 g. They need to be washed and sterilized well. Don't forget to sterilize the lids. In clean, dry jars, distribute the finished adjika from hot pepper.

Cover with dry lids and store in the refrigerator. Use as needed. Delicious preparations for you!

• red sweet pepper - 550 g,
• hot pepper - 1-1.5 pcs.,
• garlic - 80-100 g,
• apple cider vinegar - 25 ml,
• table salt - ½ tbsp.,
• sugar - 2.5 tbsp.

We choose beautiful fleshy sweet peppers on the market, wash them in cool water, and dry them. We cut each pepper lengthwise into two equal halves, remove the growth site of the stalk and seeds. If there are large white partitions, cut them off with a sharp knife.


We cut the prepared peppers into absolutely arbitrary pieces.


We take the right amount of garlic, peel it, wash and dry all the cloves.


We put the sweet pepper and garlic in the blender bowl (nozzle "metal knife"). If you don't have a blender, you can use a meat grinder. Now let's talk a little about hot peppers. Firstly, we clean it exclusively with gloves so that our hands do not suffer. Secondly, we adjust the quantity, in our version we take one medium-sized pod, as a result we get a moderately spicy adjika, half a pod is enough for a milder result, but lovers of hot dishes can add 1.5 pods of pepper.


Turn on the blender at full power, chop the peppers and garlic for one minute. The resulting fine-grained mass is transferred to a deep bowl.


Add a portion of salt / sugar, pour in apple cider vinegar, mix everything well.


We leave the semi-finished product alone for 30-40 minutes.


Our pepper adjika cannot be heat-treated, therefore, for successful and long-term storage, it is necessary to properly prepare the jars - wash thoroughly until the glass creaks, sterilize well. So, if this important stage is completed, let's continue - after half an hour we fill our jars with raw adjika.


Close jars tightly with lids. We allocate a place on the shelf of the refrigerator, put our jars with the workpiece there, store it until winter, or even until spring. If you have done everything exactly as we recommend and advise you, in winter you will be provided with fragrant dishes with the taste of fresh pepper.






Enjoy your meal!