Adjika is sharp for the winter. Hot (hot) pepper - spices, adjika
- 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! 
This year I have a rich harvest of hot peppers. Dry, and then throw away (as usual) tired. I collected a bunch of all kinds of recipes for seasoning preparations from ground hot pepper from the Internet, I will choose.
Out of competition - Adjika recipe from dpmmax
It has already been prepared and repeatedly. Surprisingly harmonious taste, neither add nor subtract.
I don’t specifically copy the recipe here, because reading it in the author’s performance is a real pleasure, so enjoy
They don’t look for good from good, but nevertheless, having prepared this Adjika (that’s right - with a capital letter!) I’ll get confused for another five recipes, choosing from the following)))
Option 1
Yangnim (Korean condiment)
Garlic - 1 kg
hot pepper - 600g
Bulgarian red pepper - 400g
Figuratively speaking, the ratio of pepper to garlic is 1: 1, but the sharpness of the finished product can be adjusted by replacing a certain amount of bitter pepper with bell pepper. We clean the garlic.
We clean the Bulgarian and bitter peppers from seeds, you can not clean them (who loves sooooo sharply).
This is the hardest part of the job.
Then everything is simple. Grind all the ingredients in a meat grinder, mix
and add salt. Salt is not to be spared, this amount of garlic and pepper takes almost half a pack. That's all. Now to the banks and to a cool place.
Option 2
1 tbsp ground red hot pepper
1 tbsp minced garlic
1 tbsp finely chopped parsley
0.5-1 tbsp ground coriander
salt to taste
Option 3
4-5 H. Peter pods (no seeds)
the same amount of sweet pepper (by volume)
half a head of garlic
1 tbsp salt
2 tbsp sugar
beat well with a blender and mix with the same volume of homemade tomato paste
it turned out ... a delicious spicy but soft seasoning with a warming effect, it doesn’t seem to burn your mouth, but how pleasantly it warms ...
Option 4
red spicy adjika
- 500 gr of capsicum;
- 15 grams of cilantro seeds;
- 10 gr basil;
- 10 grams of dill;
- 10 grams of savory;
- 6-8 cloves of garlic;
- nuts and salt - to taste.
Option 5
Very spicy seasoning
- 1 kg of hot pepper;
- 0.5 kg of garlic;
- ¾ cup coarse salt;
- half a glass of various seasonings: fragrant dill, coriander, suneli hops.
You can soften the spicy taste by adding sweet pepper - 800g per 200g spicy (or in any other proportion so that the total amount of pepper remains equal to 1 kg
Option 6
-2.5 kg of red ripe tomatoes;
- 0.5 kg of carrots;
- 0.5 kg of garlic;
- 0.5 kg of ripe apples;
- 0.5 kg of sweet bell pepper;
- 4-5 pods of hot hot pepper;
- 0.7 cups of vinegar (6 or 9%);
- 250 gr sunflower oil;
- 200 granulated sugar;
- a couple of tablespoons of salt.
Washed apples, carrots, sweet peppers, tomatoes are passed through a meat grinder, everything is thoroughly mixed and sent in a large saucepan to the fire for a couple of hours.
Add hot pepper rolled in a meat grinder, as well as sugar and butter, to the vegetable and fruit mass.
Boil for another 40 minutes, add salt, vinegar and garlic.
Mix well, arrange in jars and roll up
Option 7
- 800 gr sweet bell pepper;
- 200 gr of ripe tomatoes;
- 15-20 gr of hot pepper;
- 100 ml of sunflower oil;
- 15 gr. salt;
- 1 teaspoon of sugar;
- parsley and garlic - to taste.
Peppers are cleaned of unnecessary stalks and seeds, and cut into slices.
Then add chopped tomatoes and hot peppers to it.
Everything is sent to a saucepan on fire, and boiled for about 20 minutes to evaporate the excess moisture.
After that, salt, garlic, parsley, butter and granulated sugar are added to the pan, and they are still boiled for 20 minutes.
Hot seasoning is laid out in jars and rolled up with boiled lids.
Option 8
- 3 kg of zucchini;
- 0.5 kg of juicy carrots;
- 1 glass of garlic;
- 1.5 kg of ripe tomatoes;
- 500 gr sweet pepper;
- 2.5 tbsp. tablespoons ground hot red pepper;
- 2.5 tbsp. spoons of salt;
- a glass of vegetable oil;
- half a glass of sugar.
Vegetables are prepared: they are peeled and seeds are removed, then everything, with the exception of garlic, is passed through a meat grinder, sugar, salt, vegetable oil are added to the vegetable mass - and everything is boiled for forty minutes.
After that, the mass is slightly cooled, mixed with chopped garlic, ground hot pepper, adjika is boiled for about 10 minutes more and rolled under the lids in sterile jars.
Option 9
- 1 kg of ripe apples;
- 2 kg of juicy tomatoes;
- 0.5 kg of bell pepper and onion;
- 1 kg of selected ripe carrots;
- 300 gr of garlic;
- 0.5 l of vegetable oil;
- salt;
- 1 teaspoon of 70% vinegar essence.
All vegetables, along with apples, are passed through a meat grinder and vegetable oil and salt are added to them.
Everything is well mixed and boiled for an hour and a half.
Before rolling adjika into jars, essence is added to it.
The finished seasoning, still hot, is laid out in sterile jars and closed with metal lids.
Option 10
- 1 kg of bell pepper, green sour apples, onions and carrots;
- 2 kg of juicy intact tomatoes;
- 2-3 pieces of chili pepper (dry or fresh);
- half a glass of salt;
- a glass of sugar;
- half a liter of odorless vegetable oil;
- 100 gr garlic.
Tomatoes are scrolled in a meat grinder, the resulting mass is poured into an enameled bucket or pan and sent to the fire.
When the tomato mass boils, the remaining vegetables and chili peppers scrolled in a meat grinder are added to it.
Instead of a meat grinder, you can resort to using a blender, the only condition is that the vegetables in it should not be turned into a continuous puree-like mass.
Next, vegetable oil is poured in, sugar and salt are added to the vegetables.
Cook everything for about an hour.
After that, grated garlic is added to the future adjika and the mixture is boiled for about five more minutes.
Hot adjika is carefully poured into clean jars, twisted and sent under a warm blanket for at least 12 hours until completely cooled.
Option 11
Adjika with eggplant
- 3 kg of ripe tomatoes;
- 1 kg of eggplant;
- 2 kg of sweet pepper;
- 2-3 pieces of bitter hot pepper;
- 1 kg of sour apples;
- 200 gr garlic;
- 1 bunch each: dill, cilantro, parsley;
- 300 gr of vegetable oil;
- 1 cup of sugar;
- 1 glass of 5% vinegar;
- salt to taste.
Apples and vegetables are passed through a meat grinder, garlic and herbs are chopped.
All components are mixed together.
Then sugar, salt and vegetable oil are added to the mixture.
Everything is boiled over low heat for 25-30 minutes, after which vinegar is added to the adjika and boiled for about another five minutes.
Hot seasoning is carefully distributed in sterile jars and rolled up with clean boiled lids.
Option 12
Green adjika
- 4 pieces of green hot fresh pepper;
- 4 bunches of fresh, fragrant cilantro;
- a tablespoon of salt;
- 8-10 cloves of garlic.
A minimum of components in this recipe suggests a minimum of time spent on cooking. It is necessary to remove the seeds from the peppers, send them along with garlic and cilantro to a blender and turn into a puree.
Add a spoonful of salt without top.
Green adjika - ready.
In fact, it turns out not so sharp, so you can safely try it.
Option 13
Adjika with walnuts
- 3 kg of tomatoes;
- 500 gr each of walnuts, sweet bell pepper, sweet and sour juicy apples;
- 300 gr of garlic;
- 2 tbsp. spoons of sugar with top;
- 2 pods of hot pepper;
- 2 tbsp. spoons of chopped herbs: coriander and dill;
- 2 tablespoons of ground black pepper;
- 0.5 l of vegetable oil;
- 1 tbsp. heaping teaspoon of salt.
All vegetables, except garlic, are cleaned of seeds and passed through a meat grinder.
Ground walnuts, spices, vegetable oil, sugar and salt are added to the vegetable mass.
Cook the mixture over low heat for about two hours, stirring constantly.
About half an hour before the end of the cooking process, chopped garlic is added to the adjika.
While still hot, the seasoning is distributed in clean sterile jars and rolled up with lids.
The sealed containers are turned upside down and sent under a warm woolen blanket to cool completely.
Option 14
Adjika with horseradish
- 2 kg of red juicy, not crushed and not damaged tomatoes;
- 1 kg of sweet fleshy bell pepper;
- 300 gr of garlic;
- 300 gr of bitter hot pepper;
- 300 gr of horseradish root;
- 1 glass of salt;
- 1 cup of 9% vinegar.
(Salt and vinegar can be taken less, focusing on your own taste).
The vegetables are washed, the peppers are cleaned of seeds, everything is passed through a meat grinder, including horseradish and garlic.
Then vinegar and salt are added to the resulting mass, and everything is mixed well.
Adjika is laid out in sterile dry jars and covered with plastic lids.
Ready seasoning should be stored only in the refrigerator.
Option 15
Adjika in Georgian
- 1 kg of hot red capsicum;
- 100 gr fragrant seasoning hops-suneli;
- 50-70 grams of coriander seeds;
- a pinch of ground fragrant cinnamon;
- 200 gr of walnuts;
- 300 gr of garlic;
- 300 gr of coarse salt.
Hot pepper is soaked in water for an hour so that it gives off excessive bitterness.
After that, the pepper is passed through a meat grinder several times (3-4) along with cinnamon, nuts, garlic, suneli hops, salt and coriander.
Such adjika should be stored in a tightly sealed container, otherwise it will dry out.
Option 16
Raw adjika
- 4 kg of ripe tomatoes;
- 1.5 kg of bell pepper;
- 200 gr garlic;
- 3 pieces of hot chili pepper;
- 200 ml of vinegar (9%);
- a couple of tablespoons of salt.
Ripe tomatoes are washed and dried.
Peppers are also washed, dried and the stalks are cut out.
Seeds may not be removed. Then proceed to the preparation of chili peppers and garlic.
The stalks are removed from the pepper, the garlic is peeled.
After that, all components are passed through a meat grinder, salt and vinegar are added to the mixture.
All mix well and leave to brew for one hour.
An hour later, adjika is mixed again and distributed over clean jars.
Store everything in a cool place.
Option 17
1 kg hot pepper, ½ cup apple / wine vinegar 5-6%, 1 tbsp. salt.
Ripe hot peppers of any color, you can have several colors at once, rinse, cut off the stalks, pass along with the seeds through a meat grinder (lattice - large), mix with vinegar and salt, put in sterilized jars, cork with sterile lids, store in a cool, dry and dark place .
Option 18
300-350 g sweet red pepper
500-550 g hot red pepper
70-80 g garlic
40 g ucho suneli, or fenugreek, or 50-60 g suneli hops
20-25 g coriander powder
2-3 teaspoons fine salt
We wash the peppers, dry them, remove the stalks and seeds. We clean the garlic cloves.
Grind peppers together with garlic with a blender or do it several times using a meat grinder with a fine grate.
We fall asleep salt and spices, knead properly. We lay out adjika in sterilized jars.
If such an adjika for us is, well, very hot, we will make a sparing option. For him, for one part of hot pepper, you need to take 4 times more sweet pepper.
Option 19
Adjika Abkhazian
Onion - 1 pc.
Vegetable oil - 2 tbsp. spoons
Bulgarian pepper (not peeled) - 1.5 kg
Garlic - 4 pcs.
Basil (dried) - 1 tbsp. l.
Khmeli-suneli - 50 g
Walnut (ground) - 2 tbsp.
Red pepper (hot) - 1.5 tbsp.
Tomato paste - 100 g
Salt - 3 tablespoons
Fry the onion in vegetable oil.
Clean the sweet pepper.
Put all the ingredients in a saucepan, boil and cook for 30 minutes over low heat. Cool down.
Twist in a blender and put adjika "Abkhazian" in jars.
Option 20
Hot red pepper - 1300 g
Garlic - 60 g
Walnuts - 1 cup
Fresh cilantro - 1 bunch
Coarse salt - 1 tbsp. l. with a slide
Dry basil - 1 tsp
Remove seeds from peppers. Put in a large bowl, pour warm water 32-36 degrees. Press down with a lid, leave for 1 hour.
Put nuts, herbs, salt, garlic, pepper squeezed out of water in a bowl of a combine. Scroll (you can use a meat grinder)
Hello dear friends! Today I will present you the most delicious homemade adjika recipes. It is a traditional Abkhazian sauce made from hot peppers with spices.
But our hostesses love to experiment and have come up with many recipes for making this sauce with the addition of various vegetables. Such as tomatoes, bell peppers and other products.
In my collection you will see many recipes with various additives to it. There are sharper ones, and there are not so much. Can be boiled or made raw. These options, of course, have been personally tested by me and my family, so I can recommend them with peace of mind. All ways are very tasty and worthy of your table.
Personally, I like not very spicy adjika and I make it separately for myself, because my family likes it spicier. But if you get too hot sauce, just dilute it in tomato paste or ketchup. It won't get worse, I assure you. It goes well with meat, vegetable side dishes. Even if you just spread it on bread, it will be very tasty.
Be very careful with hot peppers. If you do without gloves, then rinse your hands thoroughly afterwards. But, it is still better to work with gloves.
My favorite way to make this sauce. Firstly, it is done very quickly, since this recipe is without cooking. Secondly, it turns out incredibly tasty.
Ingredients:
- Tomatoes -2 kg
- Sweet pepper - 1 kg
- Hot pepper - 8-9 pcs
- Garlic - 0.5 kg
- Salt - 100 gr
Cooking method:
1. Rinse all vegetables and cut into small pieces. Remove seeds from sweet peppers. Rinse and chop the hot pepper too. Clean the garlic from the husk. Grind all the ingredients through a meat grinder or in a blender.
If you want a less spicy sauce, then remove the seeds from the hot pepper. If you want it spicier, then leave the seeds.
2. Then add salt and mix well. Arrange in sterile jars and wrap with lids. This sauce should be stored in the refrigerator.
The classic recipe for Abkhazian adjika
This sauce is very spicy, but very tasty. It can be added, for example, to . There are many dishes where our adjika will fit in.
Ingredients:
- Red hot pepper - 500 gr
- Garlic - 150 gr
- Salt - 50 gr
- Hops - suneli - 2 teaspoons
- Cumin (jeera) - 2 teaspoons
- Coriander - 2 teaspoons
When preparing this sauce, be sure to wear gloves to avoid burns from peppers and garlic.
Cooking method:
1. Rinse the pepper, cut in half and remove the seeds. Clean the garlic from the husk.
2. Using a meat grinder, grind the vegetables two to three times. Then puree with an immersion blender until smooth.
3. Place coriander, cumin and suneli hops in a dry frying pan. Stir and put on fire for 2-3 minutes to release the oils. Then grind in a coffee grinder.
4. Pour the resulting mixture into adjika, add salt and mix. Then cover with cling film and leave for 5-7 days for fermentation. Then transfer to sterile jars, tighten the lids and refrigerate for storage.
The most delicious bell pepper recipe
Here is a very simple and fast option, and the result is excellent. Tomato paste is used here, but you can take the tomatoes and grind them yourself to a puree state.
Ingredients:
- Sweet pepper - 4 kg
- Hot pepper - 250 gr
- Sugar - 150-200 gr
- Tomato paste - 600 gr
- Peeled garlic - 500 gr
- Parsley and dill - 100 gr
- Vinegar 9% - 150 ml
- Sunflower oil - 50 gr
- Salt - 50 gr
Cooking:
1. First you need to prepare all the ingredients. Separately, scroll sweet peppers, garlic and hot peppers with seeds through a meat grinder. Finely chop parsley and dill.
2. In a saucepan with sweet pepper, add tomato paste, salt, sugar, sunflower oil. Mix everything and put to boil for 30-35 minutes.
3. Then add hot peppers, garlic and herbs there. Stir and cook for another 10 minutes. Add vinegar at the end.
Adjika for the winter from tomato and garlic without cooking
I offer another simple recipe without cooking. As you understand, this type of preparation is done very quickly, but it turns out delicious. It turns out moderately spicy, moderately salty. Although, salt and sugar can be added to your liking.
Ingredients:
- Tomatoes - 1.5 kg
- Hot pepper - 1 pc.
- Garlic - 100 gr
- Salt - 1 heaping teaspoon
- Sugar - 2 teaspoons
Cooking method:
1. Wash all vegetables. In tomatoes, cut off the core and bad parts, if any. Clean the garlic from the husk. Cut the pepper in half and take out the seeds.
Tomatoes need to be taken very ripe, you can even substandard, mashed. Only without rotten barrels.
2. Then pass all the vegetables through a meat grinder, add salt and sugar. Mix everything thoroughly, about 5 minutes.
Video on how to make non-spicy adjika from tomato and sweet pepper
Ingredients:
- tomatoes - 5 kg
- sweet pepper - 1 kg
- garlic - 200 gr
- salt - 10-13 tsp
- sugar - 300-600 gr
- vinegar 0.5 - 1 tbsp. (if necessary)
- carrots - 1 kg
- black peppercorns - 20 pcs
- white peppercorns - 20 pcs
- allspice - 10 pcs
- coriander - 1 tbsp. spoon
- ginger - 1 tbsp. spoon
- dry mint - 2 tbsp. spoons
- fresh dill - 3 tbsp. l.
You will see the cooking method in this video. Everything is very accessible and understandable.
Try to cook in this way and you will not be disappointed, as it really turns out very tasty. Mine love to even spread it on bread and eat it just like that, without anything.
Spicy tomato and apple sauce, no vinegar
Another easy and quick recipe. It differs from the previous ones in that we add apples here. It turns out a very interesting flavor combination.
Ingredients:
- Tomatoes - 3 pcs (medium)
- Green apple - 1/2 piece
- Hot red pepper - 1 pc.
- Garlic - 5 cloves
- Vegetable oil (olive) - 50 ml
- Salt - to taste
Cooking method:
1. Rinse all vegetables. Cut the tomatoes into slices. Cut the apples into slices and cut off the core so that there are no seeds. Remove the seeds from the pepper and cut into medium pieces. Peel the garlic.
2. Then put everything in a blender - first the tomatoes, then the apples, peppers and garlic. Grind properly to a smooth paste.
3. It remains only to transfer everything to clean sterile jars and close with boiled lids. Send to refrigerator for storage.
A simple and quick recipe for winter adjika with horseradish
Insanely delicious and easy way to sauce. Remarkably kept all winter. Adjika goes very well with bread and bacon, just overeating. From this amount of products, 3 cans of 700 ml and 1 can of 500 ml are obtained.
Ingredients:
- Tomatoes - 2 kg
- Bulgarian pepper - 1 kg
- Hot pepper - 0.5 pod
- Garlic - 200 gr
- Horseradish root - 200 gr
- Salt - 2 tablespoons
- Sugar - 3 tablespoons
- Vinegar 9% - 1 tablespoon
Cooking method:
1. Rinse and dry the tomatoes. Cut out the core and cut them into slices.
2. Peel the garlic. Wash and clean the horseradish roots, removing all black dots. Then rinse them again.
3. Rinse sweet and hot peppers, remove seeds and rinse again. Then cut into slices.
4. Now pass the prepared foods through a meat grinder. Add salt and sugar to the resulting mass, then mix well.
5. Then put everything in sterile jars and put it in the refrigerator for storage. And the delicious spicy adjika is ready.
Today I have prepared recipes for wonderful and tasty adjika for every taste. Choose and try. I really like the fact that all the methods are basically fast cooking.
I also have other great winter recipes. For example, or canned. You can also see recipes or. So salt, pickle and preserve with pleasure and then in winter you will not have a shortage of homemade vegetables.
Enjoy your meal!
Adjika is a very popular dish from Abkhazia. In fact, the classic Abkhazian adjika is made from fresh herbs, garlic, salt and fresh vegetables. Abkhazians rubbed all the ingredients between two flat stones to get a paste-like mass. Nowadays, everything is simpler - in the kitchen there are such good electric helpers as a blender or a meat grinder. Yes, and there are so many adjika recipes that they cook it with tomatoes, peppers, carrots, and even zucchini and eggplant. The taste of adjika only benefited from the new ingredients. You can see for yourself and get acquainted with very tasty recipes. And adjika for the winter is just an indispensable element of autumn preparations.
Homemade adjika - the most delicious homemade adjika recipe
I used to think that adjika should be very spicy. But after trying many recipes, I realized that we can regulate the spiciness ourselves.
I have been making this recipe over the summer and it always turns out delicious. It is rare when the stocks of this adjika survive until the New Year. I recommend.
We will need:
- tomatoes - 2.5 kg
- carrots - 1 kg
- bell pepper - 1 kg
- apples - 1 kg
- sugar - 1 cup
- salt - 1/4 cup
- vegetable oil - 1 cup
- vinegar 9% - 1 cup
- garlic - 300 gr.
- chili pepper to taste
Such adjika is prepared simply.
- Wash and clean all vegetables. Naturally, we remove the cores from apples, the partitions and seeds from peppers. After that, we chop all the vegetables in turn. Here you can use a meat grinder or blender. The blender turns out quite finely, so I prefer an electric meat grinder.
2. Put the chopped vegetables in a large saucepan, bring to a boil and simmer for about 1 hour.
3. Pour sugar, salt, vegetable oil and vinegar into the vegetable mass.
I recently received a comment about the large amount of vinegar in this recipe, and I want to say that this is a matter of taste. For such a large amount of vegetables (5.5 kg) to the taste of my family - just right. But if in doubt, use less vinegar.
4. Finely chop the garlic (you can also pass it through a meat grinder), and also add it to the almost ready adjika.
5. For spiciness, if desired and to taste, add hot pepper. We love it spicier, since adjika.
6. Cook for another 5 minutes and put in sterilized jars.
Raw adjika for the winter from tomato and garlic without cooking
The most vitamin and healthy adjika is obtained if the vegetables are not cooked. Such raw adjika must be stored, of course, in the refrigerator and laid out in sterilized jars.
For raw adjika, it is better to use less juicy tomatoes, I usually use fingers.
We will need:
- tomatoes - 1.5 kg
- garlic - 100 gr.
- chili pepper - 1 pc.
- sugar - 2 tsp
- salt - 1 tsp
- We wash the tomatoes, peel the garlic and chili peppers and pass everything together through a meat grinder.
If you want a spicier dish, use hot peppers along with the seeds. And if you like a delicate taste, then the seeds from the pepper need to be removed.
2. Add salt and sugar, stir everything and put it in pre-sterilized jars.
After all, it really can't be easier, can it?
Adjika for the winter - the best recipe without cooking
Another great raw adjika recipe for those who prepare this vitamin appetizer without cooking vegetables. Adjika according to this recipe is spicy and tasty.
We will need:
- tomatoes - 1 kg
- bell pepper - 2 kg
- garlic - 200 gr.
- red hot pepper - 250 gr.
- vinegar 9% - 200 gr.
- sugar - 5 tbsp. l.
- salt - 5 tbsp. l.
1. Wash, clean and chop all vegetables with a blender.
2. Grind the garlic.
3. Pass tomatoes, sweet and bitter peppers through a blender.
Sometimes it happens that hot pepper is difficult to grind in a blender, gets stuck - add a few tomatoes to it and the process will go easier
4. Finally, add sugar, salt and vinegar.
5. Mix everything well and put it in sterilized jars.
You can store such adjika and any other dishes, but then it will be stored much less. With tomatoes and bell peppers, I don’t risk storing adjika for more than a month without sterilization - it can ferment.
Recipe for spicy adjika for the winter - you will lick your fingers
Spicy, of course, adjika is obtained, because here we will add hot pepper, and horseradish, and vinegar. But in my family they like spicy, so we also prepare burning adjika. In the end, you can always determine the amount of hot pepper, horseradish and vinegar yourself in order to get a sharpness and acid that is comfortable for your stomach.
We will need:
- tomatoes - 2 kg
- bell pepper - 10 pcs.
- garlic - 200 gr.
- red hot pepper - 3-4 pcs.
- horseradish - 200 gr. (I buy marinated in a jar)
- vinegar 9% - 70 gr.
- sugar - 100 gr.
- salt - 3 tbsp. l.
- fresh dill and parsley
- Tomatoes, sweet and bitter peppers are cleaned, cut into pieces and chopped with a meat grinder or blender.
2. Add salt, sugar, horseradish and vinegar, stir everything well.
3. Add finely chopped fresh herbs to this mass to taste. It is desirable to cut greens smaller. We stir everything well so that the vegetables make friends.
4. We lay out in sterilized jars.
Adjika with apples for the winter - the best recipe
Adjika with apples was a good find for me from all the recipes. Apples give adjika a sweetish taste and at the same time soften the sharpness of vinegar and pepper. In addition, there is a use for apples if there is a fruitful year.
We will need:
- tomatoes - 1 kg
- bell pepper - 1/2 kg
- apples - 200 gr. (preferably sour)
- onion - 200 gr.
- garlic - 100 gr.
- hot pepper - 2 pcs.
- vegetable oil - 150 ml
- vinegar 9% - 2 tbsp. l.
- sugar - 1 tbsp. l.
- salt - 1.5 tbsp. l.
- Tomatoes, bell peppers, hot peppers, onions and apples are passed through a meat grinder.
2. Put all the vegetables in a deep saucepan and pour in the vegetable oil. Bring to a boil and simmer for 1 hour over low heat.
3. We clean the garlic and also grind it with a meat grinder or blender. Add garlic to vegetables.
4. Salt adjika, add sugar. There is very little vinegar in this recipe, if you like it spicier, add 1 more spoon.
5. After that, cover with a lid and boil for another 1 hour. During this time, excess liquid evaporates, adjika thickens a little.
6. Can be poured into sterilized jars.
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 more from eggplant. It makes an excellent snack.
We will need:
- tomatoes - 1 kg
- bell pepper - 1/2 kg
- eggplant - 1 kg
- garlic - 100 gr.
- hot pepper - 5 pcs. (you can reduce the amount)
- vegetable oil - 100 ml
- vinegar 9% - 50 gr.
- salt - 1 tbsp. l.
- As in all adjika recipes, we chop the vegetables with a meat grinder or blender. Put everything in a deep bowl and mix well. If you want to get not very spicy adjika, reduce the amount of hot pepper and remove the seeds from it.
2. Pour in vegetable oil and add salt, stir and put on fire.
3. Cook adjika for quite a long time - 1 hour. Cook over low heat, stirring occasionally.
4. We lay out in sterilized jars and twist.
That's all adjika recipes for today. Of course, there are many more of them. We will definitely continue this interesting topic in the future. And now you have a good time in the kitchen and let the result of your work please you.
Good and tasty preparations to you!
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