How to preserve adjika at home. List of ingredients according to the recipe for adjika, prepared by one's own hands, without cooking

Spicy adjika, cooked in any way, will help complement any main course and transform a not-so-successful meat treat. To create such a sauce, you need a small set of available ingredients and spices, and a good clear recipe.

How to cook spicy adjika?

Spicy adjika is a recipe that contains a large amount of hot pepper (chili, “light”) and garlic. As a rule, such a seasoning does not deteriorate, even if there is no vinegar or sugar in the composition. The basis can be any vegetables or fruits.

1. The real spicy adjika is Caucasian. As a rule, it does not include vegetables, except for pepper. The sauce comes out mega-spicy and very salty. In its pure form, it is not eaten.
2. Tomato sauce, popular in our area, is obtained with a very mild taste.
3. Delicious spicy adjika is prepared for the winter, made from zucchini, tomatoes, plums, beets and even cucumbers.
4. Spicy adjika can be prepared in three ways: boiled, raw and fermented.

Real spicy - a mixture of peppers and spices. It is not eaten just like that, more often it acts as a seasoning for the preparation of a multi-component sauce. For cooking, you will need rubber gloves to protect your hands from burns while cleaning hot ingredients. Any pepper will do: green or red.

Ingredients:

• pepper pods - 500 g;
• garlic - 2 heads;
• coriander - 1.5 tsp;
• dill (seeds) - 2 tsp;
• salt - 2 tbsp. l.;
• fenugreek and cumin - 1 tsp each.

Cooking

1. Put the coriander and fenugreek seeds in a dry hot pan, add the dill and cumin after 20-30 seconds.
2. Fry for half a minute, pour into a mortar, grind.
3. Place garlic, peeled peppers, spices, salt in a blender bowl.
4. Punch until smooth, distribute in prepared dishes.
5. Spicy adjika is stored for the winter in the refrigerator.

This one is quick and easy to make. Seasoning is not eaten in its pure form, it comes out too salty and mega-burning. It is added as a spicy ingredient in the manufacture of complex sauces or marinades. The workpiece can be stored for several years in a cool room or in the refrigerator.

Ingredients:

• sweet pepper (green) - 1 kg;
• hot pepper - 500 g;
• garlic - 400 g;
• dill - 200 g;
• parsley - 200 g;
• walnuts - 250 g;
• salt - 150 g.

Cooking

1. Peel peppers and garlic.
2. Pass all ingredients through a meat grinder.
3. Add salt, beat with a blender until the consistency of a paste.
4. Distribute in containers, put in storage.

Adjika with hot peppers and tomatoes is the usual way to make such a sauce, it is supplemented with garlic, spices, and sometimes herbs. It is prepared by fermentation, therefore, before tasting adjika, you need to be patient. The container in which the sauce will ferment should be filled with no more than 2/3 of the volume of the dishes.

Ingredients:

• tomatoes - 3 kg;
• sweet pepper - 1.5 kg;
• garlic - 0.5 kg;
• hot pepper - 0.5 kg;
• parsley, dill - 50 g each;
• purple basil - 50 g;
• cilantro - 100 g;
• hops-suneli - 50 g;
• horseradish - 250 g;
• ground coriander - 50 g;
• salt and sugar - 100 g each;
• vinegar - 70 ml.

Cooking

1. Scroll all the ingredients through a meat grinder (including greens).
2. Pour out all dry ingredients, salt, sugar, pour in vinegar, mix.
3. Put in a warm room.
4. Fermenting will be acute for 12-14 days. Then it can be corked and put in the cold for storage.

Spicy adjika from zucchini for the winter

Spicy will remind many of caviar, but the sauce is prepared using a slightly different technology and as a result it turns out to be very spicy and spicy. The composition of spices is selected individually, but hot pepper and garlic remain the main ones, they add a burning taste, vinegar will act as a preservative.

Ingredients:

• zucchini - 1 kg;
• tomatoes - 500 g;
• sweet pepper - 200 g;
• hot pepper - 150 g;
• garlic - 3 heads;
• sugar - 30 g;
• vinegar - 30 ml;
• hops-suneli - 20 g;
• fenugreek and mint (dry) - 1 tbsp. l.

Cooking

1. Peel zucchini, peppers, garlic and scroll through a meat grinder.
2. Put the mass on the fire, add salt, sugar, spices.
3. Cook for 20 minutes. Pour in the vinegar.
4. Pour into jars, seal. After slow cooling, remove the workpieces to a cool basement or pantry.

Spicy cucumber adjika

A very unusual option is adjika made from green hot peppers and cucumbers. Everyone is used to a sauce based on peppers, tomatoes or zucchini, so this recipe will definitely surprise every lover of unusual food combinations. Such adjika can be prepared for the future and served with your favorite dishes, both with meat and vegetables.

Ingredients:

• cucumbers - 2 kg;
• tomatoes - 200 g;
• pepper "light" - 5-6 pcs.;
• garlic - 1 head;
• vegetable oil - 50 ml;
• vinegar - 50 ml;
• salt.

Cooking

1. Blanch the tomatoes, peel, beat with a blender.
2. Grate cucumbers, put in a tomato.
3. Add oil, salt, put on fire, bring to a boil, reduce the heat to simmer the mass.
4. Puree garlic and peppers (without seeds), pour into the cucumber-tomato mass, mix.
5. Cooking spicy adjika will last another 10 minutes.
6. Pour in the vinegar, simmer for 2 minutes, pour into sterilized jars, seal tightly and put under the covers first, after 2 days put it in a cool place for storage.

Spicy beet adjika for the winter

Homemade spicy adjika is prepared on a variety of bases, a good example of using up excess harvest is this wonderful spicy beetroot and hot pepper sauce. It is added to soups, complements main dishes, and just like that, with a piece of bread, adjika will appeal to all lovers of delicious and unusual food.

Ingredients:

• beets - 300 g;
• hot pepper - 4 pods;
• garlic - 2 heads;
• tomato juice - ½ l;
• vegetable oil - 20 ml;
• sweet pepper - 200 g;
• salt, sugar;
• vinegar - 20 ml.

Cooking

1. Peel the beets, cut and puree with a blender with vegetable oil.
2. Simmer on low heat beetroot puree, salt, add sugar.
3. Pour in tomato juice, add mashed garlic and peppers.
4. Simmer, stirring, 30 minutes.
5. Pour in the vinegar, remove from the stove after 2 minutes.
6. Punch with a blender, pack in a sterile container.
7. Put in heat for slow cooling, after 2 days rearrange in a cool room.

Tasty and very hot adjika made from hot pepper and garlic will appeal to all lovers of savory treats. The sauce is delicious both in its pure form and as a dressing for the main course or as an additional ingredient in a multi-component sauce. Adjika is not subjected to heat treatment or fermentation, therefore it can only be stored in the refrigerator.

Ingredients:

• sweet pepper - 5 kg;
• hot pepper - 1 kg;
• garlic - 500 g;
• salt - 70 g.
• dill, cilantro, parsley and tarragon - 100 g each.

Cooking

1. Peel peppers from seeds, garlic from husks.
2. Scroll all the ingredients, including greens, through a meat grinder.
3. Add salt, mix.
4. Distribute in a sterilized container, put in the refrigerator.

Spicy carrot adjika

Vegetable spicy adjika at home can be prepared on the basis of carrots, vegetable oil will be an important additional ingredient, it should not be cheap and of poor quality. This sauce comes out moderately hot, so it will perfectly fit into the menu as an original savory snack.

Ingredients:

• carrots - 2 kg;
• bell pepper - 1 kg;
• hot pepper - 5-6 pods;
• tomatoes - 3 kg;
• refined oil - ½ tbsp.;
• salt.

Cooking

1. Chop the tomatoes into a puree, pour into a large saucepan.
2. Puree the peppers and garlic, transfer to the tomato.
3. Grate carrots on a fine grater, put in the bulk.
4. Pour in oil and add salt.
5. Simmer adjika on minimum heat for 3-4 hours.
6. Pour into a sterilized container, seal.
7. Put in heat for 2 days for slow cooling. Store in a cool basement.

Spicy adjika from green tomatoes for the winter

Delicious and very spicy from unripe tomatoes will take pride of place among homemade preparations. The sauce has a rich color and an incomparable spicy taste. This seasoning perfectly complements the main course of any meat, it can be served as an appetizer for filling sandwiches, replacing the tasteless store-bought ketchups with it.

Ingredients:

• green tomatoes - 2 kg;
• sweet pepper - 1 kg;
• hot pepper - 600 g;
• garlic - 150 g;
• vinegar - 150 ml;
• sugar - 100 g;
• salt.

Cooking

1. Peel peppers from seeds, skip with tomatoes and garlic through a meat grinder.
2. Add salt and sugar. Cook for 30 minutes.
3. Pour in vinegar, pour into sterile jars, seal hermetically with lids, put in heat for self-sterilization.

Spicy adjika with apples

An unusual recipe for spicy adjika with apples will appeal to those chefs who are looking for interesting combinations in dishes. An interesting sour taste goes well with various dishes, and spicy hotness will not leave indifferent any eater. So that adjika does not come out too sweet, choose a sour fruit variety, you can use unripe fruits.

Ingredients:

• tomatoes - 2 kg;
• sweet pepper - 1 kg;
• green apples - 500 g;
• garlic - 3 heads;
• hot pepper - 200 g;
• vegetable oil - 200 ml;
• salt.

Cooking

1. Remove seeds from peppers and apples. Skip with tomatoes, garlic through a meat grinder.
2. Transfer to a saucepan, pour in oil, salt, simmer for 2 hours.
3. Pour into prepared containers, seal.
4. Turn the jars over and place in a warm place to cool slowly. Store in a cool place.

Spicy adjika with horseradish

Very spicy adjika with the addition of horseradish turns out to be delicious. Fans of hot treats will definitely like this sauce. It can be added to marinades, served with main dishes. Adjika is prepared without cooking, without fermentation and without adding vinegar, therefore it must be stored exclusively in the refrigerator.

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

Traditional adjika recipe

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

• red pepper (hot) - 0.9 kg.
• rock salt - 60 gr.
• garlic - 525 gr.
• a mixture of coriander, dill seeds, suneli hops - 65 gr.

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

Adjika with tomato paste

• chili pepper - 165 gr.
• fresh plum - 2.2 kg.
• fresh tomatoes - 600 gr.
• oil (preferably olive) - 125 ml.
• tomato paste - 220 gr.
• table salt - 60 gr.
• dill - 1 bunch
• Bulgarian pepper - 350 gr.
• granulated sugar - 145 gr.
• garlic - 300 gr.

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

• carrots - 900 gr.
• sweet and sour apples - 1.1 kg.
• tomatoes - 2.6 kg.
• chili - 200 gr.
• Bulgarian pepper - 1.4 kg.
• rock salt - 25 gr.
• granulated sugar - 130 gr.
• vinegar solution (table, wine or apple) - 110 ml.
• garlic - 220 gr.
• horseradish - 200 gr.

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

Adjika with plums

• sugar - 185 gr.
• plums - 4.3 kg.
• chili pepper - 110 gr.
• dill - 1 bunch
• parsley - 1 bunch
• fine salt - 90 gr.
• tomatoes - 1.8 kg.
• garlic - 280 gr.

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

• Bulgarian pepper - 1.2 kg.
• ripe plum tomatoes - 2.8 kg.
• chili pepper - 30 gr.
• garlic - 280 gr.
• granulated sugar - 30 gr.
• table vinegar (concentration 9%) - 65 ml.
• salt - 55 gr.

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

Adjika with beets

• granulated sugar - 110 gr.
• garlic - 60 gr.
• drinking water - 265 ml.
• vegetable oil - 260 ml.
• beets - 1.9 kg.
• bell pepper - 260 gr.
• tomatoes - 750 gr.
• chili - 2 pods
• onion - 230 gr.
• vinegar essence - 40 ml.
• salt - 30 gr.

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

• tomatoes - 550-600 gr.
• chili pepper - 40 gr.
• bell pepper - 200 gr.
• fresh dill - 1 bunch
• fresh parsley - 1 bunch
• sugar - 20 gr.
• salt - 20 gr.
• wine vinegar - 200 ml.
• grated horseradish - 80 gr.
• seasonings - to taste
• garlic - 1 head

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

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

Video: adjika from zucchini

Everyone is familiar with this spicy Caucasian appetizer, which is prepared from hot red pepper with the addition of salt, garlic and spices. For example, we are happy to buy a jar, another in the store. As a rule, this is either an Abkhaz or Georgian product.

But you can not buy, but cook it yourself. Of course, we may not be able to make it as prepared in accordance with the centuries-old traditions of the peoples of the Caucasus, but we can make it spicy and tasty without any doubt.

And now they are preparing this appetizer, beloved by many, from non-traditional ingredients. Thus, it is boiled with the addition of bell peppers, tomatoes, plums and even zucchini. But everywhere, of course, red hot pepper is added. After all, this appetizer has another name "amtsa", which means "fire".

And even if these combinations are not quite traditionally Caucasian, but it turns out painfully delicious. Therefore, when peppers, meaty tomatoes, juicy zucchini and spicy garlic ripen in the garden, it means it's time to cook a spicy "delicacy".

And I want to bring to your attention, in my opinion, some of the best recipes in this category. All of them are different, and everyone will be able to choose an option to their liking.

This recipe provides only four components - hot red pepper, garlic, salt and spices. In the traditional version in the Caucasus, a large flat stone is used to grind them, it plays the role of a mortar. And with a smaller stone, like a pestle, pepper is first crushed, and then other components are added to it.

In this case, the seeds are not removed from the pod, but are ground together with the pulp. This gives a special taste to a real Abkhaz snack.

Another feature is the proportions. 70% of a very hot pepper should be 30% salt, garlic and a mixture of spices and seasonings. The classic spice mix is ​​coriander, thyme, oregano, basil seeds and parsley. And also a pozhitnik is added to the mixture, if it can be purchased.

We will need:

• hot pepper - 1 kg
• salt - 10 teaspoons
• garlic - 100 gr
• ground coriander - 4 teaspoons
• thyme - 2 teaspoons
• oregano - 2 teaspoons
• basil and parsley seeds - one teaspoon each

Cooking:

1. Unfortunately, we do not have stones, so we will have to grind all the components with a meat grinder, or a combine. And the pepper will go first. The sharper it is, the better. It is necessary to work with it with gloves, and you should also open a window, or at least a window.

So that the pepper does not give a lot of juice during processing, it should be held for 4 days on the kitchen table on a napkin, or in a suspended state so that it wilts slightly.

If there is no time to wait, you can cook from fresh. And if there is a lot of juice, then just squeeze it out after grinding.

Then, at the pod, it is necessary to cut off the stem and cut into several parts, for the convenience of grinding in a kitchen assistant. If the pods are small, then you can lay them in the dishes and whole. In this case, the seeds do not need to be removed. In the classic version, they must be present. It is thanks to them that the appetizer gets its unique taste.

2. If you use a combine for grinding, then put part of the chopped pepper into a bowl and grind everything as finely as possible.

If you twist through a meat grinder, then you need to have the smallest nozzle and scroll through everything three times.

3. Add half of the garlic and grind again. Then again pepper, and again garlic. So the mass will be more homogeneous.

4. Grind oregano, thyme and basil seeds in a mortar or grind in a coffee grinder. If you also have coriander in seeds, then grind it for the company. If ground, then you can add it, although freshly ground is of course preferable.

In general, all seasonings should end up with us in the form of a fine powder.

5. Pour them into the combine bowl along with salt and grind everything again. If you used a meat grinder, then the mixture will be quite simple to mix.

From the bowl of the combine, put the mixture into a bowl in which it will not oxidize.

6. The preliminary stage of preparation is over, now the appetizer must be allowed to brew. According to the rules, it is kept at room temperature for 3 days, and if it is cool outside, then 4 days. So that the precious aroma does not disappear, and also so that it does not irritate the eyes, it should be covered with a lid or foil.

However, a small gap should be left so that the mixture can breathe.

7. Then you can put it in jars, tightly tighten the lids and send it to the refrigerator. It can be stored there for up to one year.

You can serve an appetizer with any first and second courses. And you can also add it when preparing hot lunches and dinners.

Traditional Abkhaz recipe with walnuts

In this way, adjika is prepared not only in Abkhazia, but also in Georgia. This is a very simple way that will fall in love with those who cook it at least once.

It can be cooked just to eat right away, as well as for harvesting for the winter. It should be kept in the refrigerator.

We will need:

• red hot pepper - 1 kg
• walnuts - 200 gr
• parsley - 50 gr
• cilantro - 50 gr
• coarse salt - 3/4 cup (174 gr, or 5.5 tablespoons)
• ground coriander - 3 tbsp. spoons

Cooking:

1. Rinse bitter red pepper in cool water and dry. It is best to choose ripe red pods, thanks to them the appetizer will turn out beautiful and fragrant.

The bitterness of the product is given by seeds, so they should be removed. To do this, wear rubber gloves and arm yourself with a sharp knife. It is not advisable to do this procedure with bare hands, the pepper juice remains on the skin for a long time, it cannot be washed off with water.

And if you accidentally touch the eyes, or other mucous membranes, then this will certainly cause a burn.

Cut off the stem from the pod, cut it into two equal halves and use the tip of a knife to remove the seeds along with the partitions.

2. Now we need to chop the pods. This can be done in a meat grinder, or in a combine. Choose the method that is more convenient for you.

Pepper varies in its juiciness, and if you have a particularly juicy variety, then you can squeeze it out a little. The finished product should not be liquid.

3. Sort the walnuts, make sure to do this, because partitions and pieces of thick shells may come across. Then grind them, also using one of the kitchen helpers.

4. Finely chop the washed and dried greens with a sharp knife. And it is also better to use a grinder for this. In this form, the mass will look more homogeneous.

5. Mix all prepared ingredients. Add ground coriander and salt to them. Salt is best to have coarse grinding. And if it is possible to grind coriander seeds in a coffee grinder, then it will be possible to get a simply divine aroma thanks to this.

6. Mix the mass until smooth, cover with a lid and leave to infuse at room temperature. She must stay for three days. During this period of time, it should be stirred 2-3 times a day.

7. After this time, spread the appetizer into clean, dry small jars, close with lids. Fits both nylon lids and screw caps.

8. Put it in the refrigerator and store it there. Shelf life is approximately 1 year. Although, if the jar has already been opened, then it is advisable to eat it within a month.

This is such an easy recipe to make. You can cook a spicy snack on it in half an hour. And then enjoy its taste and aroma all winter.

We love to smear it on a piece of bread, or pita bread, and eat it with first or second courses. It is great to serve with meat, and sometimes add to a prepared dish. I recommend it is very tasty.

The recipe for the most delicious homemade adjika from plums for harvesting for the winter

You can also cook adjika from plums. Although someone will say that such a sauce is not called that. And they might be right. The sauce prepared on the basis of plums is called tkemali.

Let's see what the difference is. The first appetizer has a rather spicy base, and the second is softer, and sometimes not at all spicy.

But if you add more hot pepper and garlic to the second, softer sauce, then you can probably call it adjika. Whatever it was, a dish with such a composition of products and a name exists, and it turns out to be incredibly tasty. And we will not leave him unattended.

We will need:

• sour plums - 1 kg
• bell pepper - 5 pcs
• red hot pepper - 3 pcs (large)
• garlic - 2 heads
• hops-suneli - 15 gr
• salt - 1 teaspoon
• sugar - 2 tbsp. spoons

It should be noted that dark plums will produce a darker appetizer, while light plums will produce a naturally light, or greenish, appetizer. And you can cook from any.

Cooking:

1. Plums we will use dark, rather large and with dense pulp.

They should be washed and the bone removed. Then boil water and lower the prepared fruits into them, cook for 5-6 minutes over low heat.

2. In the meantime, peel the pepper, and one and the other, from the stalk and seeds and cut it into smaller pieces. So it will be easier to crush it.

You can wear gloves when handling hot peppers.

3. Remove plums from boiling water with a slotted spoon, or you can throw them into a colander. Then put in the bowl of a food processor and puree.

4. Put sweet and bitter peppers, peeled garlic and seasoning there. Pass the garlic through a press, or just finely chop. And also the mixture can be immediately salted and pour sugar.

Grind into a homogeneous mass. Then transfer to a saucepan, put it on the fire and bring to a boil. After boiling, cook over low heat for 20 minutes.

5. In the meantime, or even a few in advance, prepare two half-liter jars, and lids. They should be washed and sterilized. Then let dry.

6. When the appetizer is cooked, immediately pour it into jars while hot.

Cover with lids and screw on.

A delicious fragrant snack can be eaten immediately, and in a twisted state it can be stored in a dark, cool room for a year.

And after the jar has been opened, it will not be possible to store it for so long, and always in the refrigerator. However, as a rule, it is eaten very quickly, and does not stagnate in the refrigerator.

A simple and quick recipe for the winter with tomatoes and garlic

Most likely, the inhabitants of the Caucasus, having seen this recipe, will say that this is not adjika at all, and maybe we can agree with them. Nevertheless, this is one of the most popular recipes for many housewives. And it is in this way that they always prepare such an appetizer, naming it in this way, and nothing else.

Therefore, due to the huge popularity and people's love for this sauce, or snack, I decided to include it in today's article. By the way, when we lived in Uzbekistan, we called the appetizer "Spark". The ingredients were almost the same for all the hostesses, but with their quantity, each was determined by himself.

Someone liked it spicier, someone sweeter. Someone added sugar and vinegar, someone did not ... Therefore, you can experiment with them yourself, year after year creating the most “delicious” proportion for yourself.

We will need:

• red sweet pepper - 2 kg
• tomatoes - 1 kg
• hot capsicum - 3 pcs
• garlic - 100 gr
• sugar - 1/2 cup
• vegetable oil - 1/2 cup
• vinegar 9% - 1/2 cup
• salt - 1 tbsp. spoon

I also met recipes where they take 2 kg of tomatoes and 1 kg of pepper. But in my opinion, in this ratio, the appetizer turns out to be somewhat watery. Therefore, the proportion indicated in the recipe personally seems to me more correct.

Cooking:

1. Wash and dry vegetables. Cut into pieces and then twist them all through a meat grinder, pouring each batch into a saucepan in which we will cook our snack.

You can grind them in a blender, the method can be chosen at your discretion.

Hot pepper can be pre-cleaned from seeds, or you can twist directly with them. The appetizer in this case will turn out to be spicier and acquire even more aroma and rich taste.

We do not touch the garlic yet, we will need it a little later.

2. Put the saucepan on the fire and bring the contents to a boil. Then reduce the fire and simmer over low heat with a slight boil for 40-50 minutes, the mass should be slightly boiled down. During this period of time, the contents should not be forgotten, and should be stirred periodically.

3. While everything is cooking, you can wash and sterilize jars and lids. For a given amount of ingredients, we need about 5 half-liter jars. After processing, turn the jars over so that all the water from them is glass.

4. And so our mass was slightly boiled down, and the time allotted for that came up, so it's time to add salt, sugar, vinegar and vegetable oil. Make sure it's odorless.

5. Let the mixture boil and cook even after that, with stirring, exactly 5 minutes.

6. During this time, skip the garlic through the press. And add it to the pot. Stir, then let simmer for another 5 minutes.

7. Now you can lay out the contents in jars. Fill them all the way to the top and screw on the lids. We turn the jars over, cover with a blanket and leave in this state until completely cooled.

The warmer you wrap the jars, the longer the sterilization process will take, which will be very great for high-quality storage.

8. You can store the snack in a dark, cool place. And after you open the lid, it's already in the refrigerator.

You can serve such an appetizer as a sauce for all second courses. It is good for meat, fish dishes and sauces. It can also be used as a seasoning for cooking first and second courses, adding a little bit instead of tomato paste.

The best homemade tomato recipe without cooking

According to this recipe, you can also prepare an appetizer, which as soon as they are not called by the people. I know such names - adjika, light, cobra, gorloder. And just like with all your favorite cooking methods, there are several options. I will tell you about one of them. And I will also touch on others that are similar.

The recipe is simple and very fast.

We will need:

• tomatoes - 4 kg
• red bell pepper - 1 kg
• red hot pepper - 3 - 5 pcs (depending on size and taste preferences)
• garlic - 400 gr
• salt - to taste
• aspirin - 5 tablets

Cooking:

1. Wash all vegetables, drain and dry, or wipe with paper towels. Water on vegetables should not remain at all.

2. Then peel them from the stalk and cut into pieces convenient for twisting them in a meat grinder. Whether to leave the seeds in the hot pepper is up to you. With it, the appetizer will be more spicy. As for my choice, I prefer to remove them along with the partitions.

Choose tomatoes of a variety that are fleshy and do not give a lot of juice. If there is a lot of it, then the snack will turn out to be liquid. We will not boil it, and we will not be able to boil the mass.

Also, the juice in the pan, which will certainly remain when we pass all the pieces through the meat grinder, also do not use, for the same reason.

3. Pass all prepared vegetables through a meat grinder, along with peeled garlic. Prepare a large saucepan and send all the mixture into it.

There is another way in which another component is added - this is horseradish. It is used both for taste and for fidelity, so that the snack does not turn sour. There is no exact amount of it, everyone adds it to taste. Someone root, someone two.

But with us, hot peppers and aspirin will serve as a "safety cushion". Therefore, we will refuse from horseradish in this version.

4. Salt to taste. Pour first a tablespoon without a slide and mix, then try, if there is not enough salt, then you can add a little more. I can’t indicate the amount of salt, since the juiciness of the tomatoes and from this the volume of the resulting mixture can be different for each housewife.

Therefore, here your own taste will be the best assistant.

5. After you have dealt with the salt, add the crushed aspirin tablets. Of course, you can add a certain amount to each jar, but then all the jars must be of equal volume, which is not always possible.

And so all the acid will evenly disperse throughout the mixture and everything will be distributed more evenly.

Instead of aspirin, you can add 9% vinegar. There are also options where sugar is added, as well as fresh or dried herbs. But these are completely different recipes, and maybe someday we will consider them. And today all the attention to our wonderful way.

6. Wash and sterilize jars and lids in advance. Spread the finished snack in them. From this amount of ingredients, approximately 5.5 - 6 liters of snacks will be obtained. Therefore, prepare jars in accordance with this displacement.

Close with screw caps and store in a cool place. If you live in your own house, then the cellar will be the best place, and if in an apartment, then the refrigerator. If there is not enough space in the refrigerator, then you can make half a serving.

Such an appetizer can be stored until the summer. It is delicious to eat with any dishes and even just spread on bread.

Delicious adjika from zucchini, recipe "Lick your fingers"

As a rule, if you have a summer cottage and you plant zucchini on it, then they give excellent yields. And often there are so many of them that you don’t even know what to do with them.

Therefore, they cook with them, and snacks. And also spicy adjika. And I want to offer you a very simple and delicious recipe.

We will cook it in small quantities just to treat ourselves to a delicious snack. But in general, such an appetizer can be prepared for the winter. To do this, you will only need to prepare jars and lids in advance.

We will need:

• zucchini - 500 gr
• tomatoes - 250 gr
• tomato paste - 2 tbsp. spoons
• carrots - 80 - 100 gr
• sweet bell pepper - 80 - 100 gr
• hot red pepper - 1 large pod
• garlic - 1 large head
• salt - to taste
• vegetable oil - 6 tbsp. spoons
• sugar - 1.5 tbsp. spoons
• vinegar 9% - 15 - 20 ml
• allspice - 5 - 6 peas

The weight of all vegetables is given in the already peeled state.

Cooking:

1. Wash and dry all vegetables, then peel, removing the stem. If the zucchini is young, it can be taken with the skin and seeds, and if it is quite mature, then the skin should be peeled, and the seeds and soft center removed.

Remove seeds from bell pepper. You can leave hot peppers with seeds or remove them. But you should know that with adjika seeds it will turn out about twice as sharp.

And also all large vegetables should be cut into pieces convenient for chopping them in a meat grinder. It is better to use a medium nozzle for this.

2. Twist zucchini, carrots, bell peppers and tomatoes in sequence.

3. Transfer the chopped vegetables to the pan in which we will cook the snack. Place over medium heat, while stirring, bring to a boil. Then reduce the heat to a minimum and cook for 20 minutes, do not forget to mix the mass so that it does not stick to the bottom.

4. After the time has elapsed, add salt to taste, sugar, put tomato paste and hot pepper chopped with a knife into the pan. And also pour oil, it is desirable that it be odorless.

5. Again, wait until the mass boils, and cook also over low heat for another 10 minutes. Then add garlic chopped with a knife or a press, as well as allspice crushed in a mortar.

It will give the dish a great flavor.

Mix everything and cook after boiling for 5 minutes.

6. And we still have one unused product left - this is vinegar. Pour it into the boiling mass, mix and immediately turn off. The recipe gives two values, who likes sour, then add more, who does not like - less.

7. Transfer the adjika to a bowl or jar, let it cool down a bit and eat with pleasure. It turns out very tasty, just spread it on bread.

The appetizer turns out to be very tasty, they say about this that when you eat it, you even lick your fingers!

Dry cooking method in Georgian

To prepare a spicy snack in this way, you need dried hot peppers.

To do this, it can be collected from the garden while still green, hung up and wait about 1.5 months. During this time, all moisture will come out of it and it will turn red.

Although some housewives are limited to waiting one and a half to two weeks.

We will need:

• dried hot pepper - 600 gr
• garlic - 1 - 2 heads
• allspice - 2 teaspoons
• cloves - 3 buds
• coriander - 2 tbsp. spoons
• bay leaf - 5 pcs
• zira - 0.5 tsp
• rosemary - 1 teaspoon
• cumin - 0.5 tsp
• basil seeds - 1 teaspoon
• salt - 1 tbsp. spoon

Cooking:

1. Put all the spices in a pan and fry them there with stirring for 30 seconds. You can put them all together, or you can fry them separately.

2. Dried and slightly dried red capsicum can be de-seeded if desired. And if you like a spicy snack, then you can only remove the stem.

For this procedure, it is better to wear rubber gloves to avoid getting burned.

3. Cut it with a knife into 1 cm cubes and put it in the combine bowl.

Chop into crumbs.

4. Grind all the spices in a coffee grinder, then add them to the mixture and grind everything together.

5. Transfer the contents to a bowl, and place the garlic in the bowl. It will also need to be finely chopped.

Then put in the total mass. Make sure that water does not get into the mass, especially if you rinse the garlic in it. It must either dry out, or it will need to be thoroughly dried.

6. Now it remains to add salt, and mix the mass. If it is difficult to do this with a spoon, then you can mix it with your hands. But be sure to wear protective gloves, otherwise you can get a severe burn.

Divide into jars. If desired, you can add a little more sugar.

The mixture is very fragrant, at first somewhat dry, but then the garlic will give juice. It can be served with soups, main courses, it is especially good with meat dishes.

It turns out quite sharp and its consumption for dishes is very small. The finished product can be perfectly stored in the refrigerator for up to six months.

If it turns out to be too spicy for you, then you can add it to the already prepared tomato paste.

For a small jar, it will be enough to add just 1 teaspoon, or to taste. You can also add salt and sugar if necessary. In any case, you can try and adjust the amount of added components to your taste.

In this case, it will no longer be such a dryish mass as in the initial version.

Adjika amtsa

"Amtsa" in translation from Abkhazian means "fire", which, in principle, is quite suitable for the name of this spicy Abkhazian snack. And now this word has become a well-known brand of the Abkhazproduct company, where the well-known snack is prepared only from natural products.

And in fact, the first recipe we cooked according to, quite fits the name "Fire". However, in this chapter I will tell you one more nuance of preparation.

In Abkhazia, after picking, hot peppers are hung in large bundles somewhere from the ceiling in a ventilated place, slightly dried, and then an appetizer is prepared from it.

And sometimes it dries up, and then it is soaked. To do this, fill it with hot water and hold it there for a while.

Then the seeds are removed. After that, you can already cook with it. For a kilogram of hot pepper, 300 grams of garlic and fresh cilantro are taken. All this is ground with salt, and we scroll in a meat grinder.

The result is a spicy, hearty snack.

Video on how adjika is prepared according to old recipes in Abkhazia

And in conclusion, I would like to invite you to watch a film that was shot with great love for Abkhazia and its famous dish.

It shows how adjika is prepared in the villages to this day. How pepper is harvested, how it is dried, and how on a stone with bare hands, without being afraid of all the pungency of the pods, they grind all the components with another stone.

The film is permeated with kindness, love and dignity. Take a look, you won't regret it. I've watched it several times and enjoyed all of them!

Dear friends, I tried to make today's selection of recipes very tasty. All of them turned out to be completely different, with their own color and character.

They say that in Abkhazia every housewife prepares adjika in her own way, and each of them turns out to be different in its taste. At the same time, each uses the same products. So what's the secret? No one knows.

Today, we use different components, and therefore the taste will also turn out to be different. But if you cook with desire, with a good mood, then everything cooked will certainly turn out very tasty.

Maybe that's the secret!

Bon appetit!

That's how your grandmother cooked. In this article, we tried to collect extremely simple, but at the same time delicious adjika recipes not only from tomatoes, but, for example, from plums. The main secret of a successful seaming is selected homemade vegetables and your desire to make a pleasant gastronomic surprise for your loved ones. Let's get started!

The indisputable plus of adjika is that it can stand in a bank for at least two years. It is worth noting the moment that you should not roll adjika into large jars. This appetizer is quite spicy, which means that you won’t be able to eat a lot of it. Why would it lose its taste and aroma in an open jar in the refrigerator? You can combine adjika both with meat and side dishes: for example, with buckwheat or pasta.

Adjika: homemade recipe with tomatoes

You will need:

• tomatoes - about two kilograms;
• sweet bell pepper - half a kilo is enough;
• garlic - about two hundred grams;
• hot pepper - two pieces;
• vegetable oil - fifty milliliters;
• about twenty-five grams of vinegar (9%);
• sugar - one hundred grams is enough;
• half a tablespoon of salt.

Let's start cooking:
We start cooking by preparing the garlic. This is one of the most painstaking stages of work, so be patient. Use good advice: in order not to peel each clove from the skin, drop them into a small bowl and pour boiling water over it for literally seven minutes. After this time, just drain the water. The skin is gone! And if they remain somewhere, then it will be much easier to remove them.

Let's start preparing the tomatoes. To begin with, they should be washed, and then poured with boiling water. We clean the vegetables from the skin (after boiling water, it will be more pliable). If you come across tomatoes with a very hard skin, you will have to pour boiling water over them again.

As for the bell pepper, it is enough to clean it from the seeds and the stalk, and then cut it into four parts (necessarily along).

It's time for a meat grinder: through it we scroll the bell pepper, all the tomatoes, as well as the chili pepper.

The resulting mixture is poured into a medium-sized saucepan. Next, add one hundred grams of sugar, half a tablespoon of salt and vegetable oil (about fifty grams) to the future adjika. Everything is thoroughly mixed, after which it is stewed over low heat. The optimal quenching time is about two hours.

Advice! Please note that if you buy watery tomatoes, they will need to be stewed longer - about three hours. So the appetizer will turn out thicker, which means tastier.

At the final stage, garlic is squeezed into the pan and vinegar is added. The mixture is thoroughly mixed. Once you're sure you've got enough salt, simmer the sauce for about three more minutes.

Ready adjika is poured into small jars. Recall that they must first be sterilized. Do not forget to turn the jars over and put in a warm place for twenty-four hours. It will not be superfluous to wrap the jars with a blanket or blanket. Bon appetit in winter!

Pepper adjika recipe

You will need:

• five pieces of hot pepper;
• eight tablespoons of sugar;
• one hundred grams of apple cider vinegar;
• two kilograms of sweet pepper;
• two tablespoons of salt;
• two hundred grams of garlic.

Let's start cooking:
We start cooking adjika with the preparation of pepper. It is cut into halves, after which unnecessary elements are removed from it - stalks and seeds. By the way, if there is a desire, then the seeds can not be removed from hot peppers. It is enough to cut off only the tails. In this case, your sauce will turn out spicier.

Garlic is thoroughly peeled and washed. To save time, use the method we talked about: pour boiling water over the garlic.

The twisted mixture is poured into a bowl (preferably a deep one). We also add salt, sugar and vinegar there in the above proportions. The mass is thoroughly mixed and infused for about twenty minutes.

Recipe for delicious adjika with garlic (spicy)

You will need:

• garlic - half a kilogram will be enough;
• hot pepper - half a kilogram;
• red salad pepper - half a kilogram;
• salt - one hundred grams.

Let's start cooking:
Before cooking, the pepper is thoroughly washed, after which the water must be allowed to drain. Next, each pepper is cut into halves. Be sure to clean the vegetables from seeds and stalks.

Garlic cloves are peeled. To simplify the process, you can pour garlic over boiling water.

Next, garlic and pepper are passed through a home processor or meat grinder. The snack is almost ready. Salt is added to taste, everything is thoroughly mixed and laid out in jars. You can store adjika in the refrigerator. We warn you: adjika is quite spicy. If you are not a fan of such a sharp point, then it is better to reduce the amount of bitter pepper.

Cooking from plums: adjika recipe with photo

You will need:

• blue plums - two and a half kilograms;
• garlic - two or three heads;
• hot pepper - three to five pods are enough;
• tomato paste - two tablespoons;
• sugar - about two hundred grams;
• salt - two tablespoons.

Let's start cooking:
So, we prepare blue plums. They need to be thoroughly washed, after which, of course, remove all the bones. The pepper is also thoroughly washed, the stalks must be removed. As for garlic, we divide it into cloves and peel it. Do not forget about the effective method: the cloves can be doused with boiling water, after which the skin will peel off by itself.

As in previous recipes, the mixture of vegetables is passed through a food processor or meat grinder. Sugar, salt and tomato paste are added to the resulting mixture. Pasta today can be bought in any supermarket. It is better to choose a natural Belarusian product, which, by the way, will be democratic and priced. Everything is thoroughly mixed.

The future adjika is put on fire, always small. Bring adjika to a boil and cook. Don't forget to stir constantly. Cook for twenty minutes.

Finally, pour the mixture into sterilized jars and screw on the lids. It is best that you hold the jars upside down and covered with a warm blanket or blanket for about a day.

Alternative recipe: adjika with tomatoes, carrots and apples

You will need:

• ripe tomatoes - three kilograms;
• carrots - six hundred grams;
• garlic - about one hundred and fifty grams;
• sour or sweet and sour apples - about six hundred grams;
• sweet bell pepper - about six hundred grams;
• hot pepper - five pods are enough;
• refined vegetable oil - two hundred and fifty milliliters;
• add salt to your taste.

All these vegetables and fruits are thoroughly washed. Do not forget to remove the stalks of peppers and tomatoes. As for the bell pepper, it is worth removing the seeds from it. If there is a desire, then you should not remove the seeds from hot pepper, then the future adjika will turn out to be noticeably sharper. Cut peppers and tomatoes into small pieces.

Carrots are carefully peeled and also cut into small pieces. You can start apples: they are cut into pieces. Do not forget that the bones and the middle are removed.

Peppers, tomatoes and apples are twisted in a food processor. The resulting mixture is transferred to the pan. We put the dishes on the fire and bring to a boil. Cook adjika over medium heat for about an hour and a half. Periodically, adjika needs to be stirred. Garlic is also crushed and added to the snack. Stir and cook for about five more minutes. We prepare sterile jars in advance, where we roll the boiling snack. Traditionally, banks are turned over and wrapped in a blanket for a day. We store jars in the basement or cellar.

Do you know a delicious and simple adjika recipe? Share in the comments!

There are a huge number of ways to cook tomato adjika. Recipes can be selected, depending on the skill level of the hostess, both quite simple and more complex. How to prepare the most delicious adjika from The best recipes are collected in our article. But I want to note the fact that each of us has different taste preferences. Therefore, it is not necessary to argue that it is the workpiece prepared according to a certain recipe that is the most delicious. They are all "the most delicious" to some extent. And the choice is yours.

Adjika "Home comfort"

Are you looking for the most delicious adjika recipe? Then try this one. Adjika prepared according to this recipe has a mild taste, without excessive spiciness. In addition, this method of cooking has its own zest - these are apples. They affect the taste of the dish so much that it becomes a great addition to any side dish.

List of ingredients:

• about two kilograms of tomatoes;
• one kilogram of apples (variety is unimportant);
• one kilogram of carrots;
• one hundred grams of hot pepper;
• one hundred and fifty milliliters of vinegar;
• one hundred and fifty grams of sugar;
• two hundred milliliters of sunflower oil;
• two hundred grams of garlic;
• fifty grams of salt.

The main role in this recipe is given to tomatoes, as they, interacting with seasonings, give an extraordinary taste. It follows from this that the tomatoes must be neither green nor sluggish.

Cooking method. From pre-washed tomatoes, it is necessary to cut the stalks. Further, if the tomatoes are small, then they are cut into two parts, if large, then into four parts. Apples are peeled and the core is removed. Carrots need to be washed and peeled. Seeds are removed from sweet and hot peppers. Grind everything with a meat grinder, and then transfer the resulting mass to a bowl with a thick bottom or a cauldron. After that, everything is thoroughly mixed with a wooden spoon, and then placed on the stove. Adjika is cooked for 60 minutes, but at the same time it should be constantly stirred. Already at the end (about seven to ten minutes before the end) you need to add garlic, vinegar. After that, the dish is mixed again, boiled well and poured into jars.

Adjika with horseradish

Required Ingredients:

• about two kilograms of red tomatoes;
• one kilogram of sweet pepper;
• three hundred grams of garlic;
• three hundred grams of hot pepper;
• three hundred grams of horseradish (one fresh root);
• two hundred grams of salt;
• two hundred milliliters of vinegar (necessarily 9%).

Cooking method. Tomatoes need to be washed and cut off their stalks. The pepper is thoroughly washed, the seeds are removed, the stalk is cut out. Horseradish and garlic are peeled and cut into very small pieces (some housewives prefer to grind these ingredients in a meat grinder). Sweet and bitter peppers, together with tomatoes, are passed through a meat grinder. Next, you need to add salt, vinegar, chopped garlic and horseradish. After thorough mixing, all unnecessary liquid is drained. We lay out the resulting mass in jars and close. It is best to store in the refrigerator on the bottom shelf. As a rule, it turns out about 3 liters of adjika.

Adjika with garlic and tomatoes

The most delicious tomato and garlic adjika is suitable for both spicy lovers (adding garlic) and people who do not like too spicy preparations.

Required Ingredients:

• about three kilos of tomatoes;
• 1 kg of Bulgarian sweet pepper;
• 500 g of garlic;
• 150 grams of hot pepper;
• one hundred grams of salt;
• three tablespoons of sugar.

Cooking method. Initially, all seeds must be removed from the bell pepper. Then the stalks are removed and the garlic is peeled from the husk. And only after completing all of the above steps, you can start washing all the vegetables. After that, Bulgarian and hot peppers are passed through a meat grinder. Salt and sugar are added to the resulting mixture. After completing all these steps, you need to put the dish in the refrigerator for a day. In the morning, all excess fluid is washed off. After cooking, adjika is placed in pre-prepared jars, and then placed back in the refrigerator for further storage.

Adjika "Kyiv"

Some argue that this is the most delicious adjika. Prepared for the winter, it will appeal to even the most sophisticated gourmets. In addition, it is quite easy and simple to prepare it.

Required Ingredients:

• 5 kg of tomatoes (ripe);
• bell pepper (1 kg);
• sour apples (1 kg);
• carrot (1 kg);
• two tablespoons of salt;
• 2 cups of sugar;
• black and red pepper (one tablespoon each);

First you need to wash all the vegetables. The pepper is de-seeded and the core is cut out. Then the peel is removed from the tomatoes (to make this faster and easier, it is recommended to pour boiling water over the tomatoes for five to seven minutes). After that, all the vegetables are chopped in a meat grinder. Oil, sugar, salt, spices are added to the resulting mass. Next, the resulting mixture is placed on the stove and cooked until the desired density is obtained. After it immediately needs to be poured into pre-prepared containers. It is best to store in a cool place - a refrigerator, basement, cellar.

Adjika in Armenian

Despite the duration of the cooking process, adjika made according to this recipe will not leave you and your guests indifferent to its taste.

Required Ingredients:

• about 5 kilograms of tomatoes (ripe);
• 0.5-1 kilogram of garlic;
• 0.5 kilograms of hot capsicum;
• salt (to taste).

Method of preparation: vegetables need to be washed and cleaned from seeds and core. Garlic, peppers and tomatoes are ground in a meat grinder. Salt is added to the resulting mass. Then the dish must be left in an enamel bowl for a period of ten to fifteen days. This time is necessary for adjika to ferment, and every day it needs to be stirred. It is important to remember that tomato juice should be drained before garlic and pepper are added to the dish. If this is not done, then adjika will seem undersalted.

Adjika "Restless Sinner"

This recipe is perfect for lovers of "thrill" sensations. Having tried such adjika, everyone will appreciate its peppercorn.

Required Ingredients:

• about 2 kilograms of tomatoes (red);
• twenty pieces of sweet pepper;
• ten - fifteen pieces of hot pepper;
• 400 grams of garlic;
• three sticks of horseradish;
• two bunches of parsley;
• two bunches of dill;
• four tablespoons of salt;
• four tablespoons of sugar;
• vinegar to taste (required 9%).

Cooking method. Before preparing this dish, you need to thoroughly rinse all vegetables, and then rid them of seeds and stalks. After that, the vegetables need to be chopped with a meat grinder or blender. Salt, sugar and a little vinegar are added to the resulting mass. Everything is thoroughly mixed and poured into pre-prepared jars. Banks are closed with polyethylene lids.

Adjika "Vigorous"

This adjika will appeal to real men. It goes well with almost all products, but acquires a special taste with fish dishes.

Products:

• about five kilos of tomatoes (ripe);
• five to six heads of garlic;
• one hundred grams of salt;
• one hot pepper;
• six large horseradish roots;
• one sweet pepper.

Cooking method. Vegetables are washed in cold water, all seeds and stalks are removed, and then twisted in a meat grinder. Salt and chopped garlic are added to the resulting mass. Then the dish is thoroughly mixed, after which it can be laid out in prepared containers. Must be stored in the refrigerator.

Adjika "Adjarian"

Real adjika, which is made on the basis of such irreplaceable ingredients as hot red pepper and garlic. Naturally, other vegetables and spices are added for a variety of taste sensations. It is not only tasty, but also useful. Only its excessive use can be harmful to health.

Required products:

• about five kilos of tomatoes;
• one kilogram of carrots;
• kilogram of bell pepper;
• five to ten pieces of hot pepper (to taste);
• half a kilogram of onions;
• half a liter of vegetable oil;
• five to seven heads of garlic;
• salt (to taste).

Wash vegetables. Next, the tomatoes must be rid of the core and stalks, the pepper is cleared of seeds. Then you need to divide the tomatoes, bell peppers and onions into 2-4 parts. All ingredients are scrolled in a meat grinder. After that, vegetable oil, salt and pre-chopped garlic are added. Everything is well mixed with a wooden spoon and put on fire. Cooking time - two hours. Stir occasionally. After cooking, the dish must be decomposed into jars and rolled up.

Adjika "Home"

The recipe for the most delicious homemade adjika in this case is good because the dish is easy to prepare. It is also worth noting that the workpiece prepared in this way does not have to be stored in a cool place. Even when stored in a warm room, the taste of this adjika does not deteriorate.

Adjika "Homemade" will be the most delicious if you use vegetables grown in your garden when preparing it. So, the list of products:

• about five kilograms of tomatoes;
• one kilogram of bell pepper;
• fifteen pieces of hot pepper;
• 250-300 grams of garlic;
• 450-500 grams of horseradish;
• 200 milliliters of salt;
• 400 milliliters of vinegar (required 9%);
• 400 grams of sugar.

Cooking method. Vegetables need to be washed under cold water, and then peeled from seeds, core and peel. Then everything is ground in a meat grinder, including pepper seeds. After that, salt, vinegar, sugar and pre-chopped garlic cloves are added. After mixing everything, it is necessary to let the resulting mixture brew for exactly 50 minutes. no need. After the time has elapsed, you can safely bottle adjika.

When thinking about the question of what is the most delicious adjika, you need to remember the fact that the taste qualities of the prepared blank depend entirely on the number of proportions of seasonings and auxiliary ingredients. When preparing it, you can safely show your imagination and add something from yourself to the existing recipe. If the experiment was a success, then next time you can prepare a large number of jars with tasty and healthy adjika.