Adjika from zucchini in Georgian. Spicy squash adjika
From zucchini - a delicious simple recipe for harvesting and preserving for the winter. A very tasty appetizer, but also a universal addition to various dishes.
This unusual appetizer, as well as, will delight you with its sweet and sour taste, tenderness and at the same time a piquant aftertaste. Therefore, adjika from zucchini is rich in flavors, its sharpness is piquant, and the zucchini themselves make it soft in taste and delicate in texture.
Today we will analyze 5 simple and delicious recipes for adjika from zucchini.
Ingredients:
- Zucchini - 5 kg.
- Tomato paste - 500 gr.
- Garlic - 2 heads
- Hot pepper - 1-3 pcs.
- Vegetable oil - 2 cups
- Vinegar 9% - 150 ml.
- Salt - 2 tbsp. spoons
- Sugar - 1 tbsp. spoons.
Cooking method:
1. We clean the zucchini from the peel and seeds.
2. We also clean hot peppers from seeds and steps.
3. We pass all this through a meat grinder.
4. Add tomato paste, salt, one tablespoon of sugar, and vegetable oil.
5. Put all the ingredients in a saucepan, cook over low heat, stirring occasionally, the approximate cooking time is 1 hour.
6. Peel the garlic, rub it on a fine grater or pass it through a press.
7. At the end, add chopped garlic, vinegar. And boil for about 5 more minutes. We pour hot adjika into ready-made sterilized jars.
Turn upside down, cover until completely cool. Bon appetit.
Spicy adjika from zucchini
Ingredients:
- Zucchini - 1.5 kg.
- Carrots - 300 gr.
- Tomatoes - 1 kg.
- Bulgarian pepper - 300 gr. (sweet)
- Chili pepper - to taste
- Garlic - 2-3 heads
- Vegetable oil - 100 ml.
- Bite 9% - 100 ml.
- Salt - 50 gr. (2 tablespoons)
- Sugar - 50 gr. (2 tablespoons)
Cooking method:
1. We wash all vegetables under running water. We clean them from the skin. Remove the bones from the zucchini. Cut all vegetables into large cubes.
3. We put an enameled pan with vegetable puree on a high heat and bring to a boil. Reduce heat to medium and cook for 40 minutes.
4. After 30 minutes of cooking, add salt and sugar to adjika.
5. Pour in vegetable oil, vinegar.
6. Mix all the ingredients well and cook for another 10 minutes.
7. We sterilize the jars in the oven at a high temperature for 10 minutes, throw the lids into boiling water and boil for 10-15 minutes.
8. We try our adjika, if suddenly any ingredients seem to be not enough for you, you can add them and boil for another 5 minutes.
9. Pour the finished hot adjika into ready-made dry jars and immediately roll up. We turn them upside down, cover with a warm blanket and, after cooling, put it in the cellar or refrigerator. Bon appetit.
Step-by-step recipe for adjika without tomatoes
Ingredients:
- Zucchini - 2 kg.
- Tomato paste - 400 gr.
- Bulgarian pepper - 0.5 kg.
- Hot pepper - 1 pc.
- Garlic - 100 gr.
- Salt - 1 tbsp. spoon (with a slide).
- Sugar - 200 gr.
- Vinegar 9% - 100 ml.
- Vegetable oil - 250 ml.
- Water - 150 ml.
Cooking method:
1. Peel the zucchini and remove the seeds. We pass them through a meat grinder.
2. Cut the washed pepper in half, remove the seeds and the footboard, and also pass it through a meat grinder.
3. Peel the garlic, grate it on a fine grater and mix with vegetable puree.
4. And put on fire, immediately add sunflower oil, salt, sugar and water.
5. Close the lid until boiling. Approximately, cook for 20 minutes.
6. After this time, add tomato paste and vinegar.
7. Cook over medium heat for about 15 more minutes.
8. Adjika is ready, we roll them into sterilized jars. Turn over, wrap with a blanket, until completely cooled. Bon appetit.
Delicious adjika from zucchini with tomatoes
Ingredients:
- Zucchini - 3 kg
- Tomatoes - 1.5 kg
- Carrot - 500 gr
- Bulgarian pepper - 500 gr
- Garlic - 5-6 pcs. (whole heads)
- White granulated sugar - 5 tbsp. l
- Salt - 2 tbsp. l. (with a small hillock)
- Hot red pepper powder - 2 tbsp. l. (With a small hillock)
- Table vinegar 9% - 100 ml
- Refined vegetable oil - 1 cup.
Cooking method:
1. To begin with, all the zucchini vegetables, tomatoes, peppers, carrots are cut under running water, peeled, cut into pieces and chopped with a blender (or meat grinder).
2. We take bulky dishes and transfer the resulting mass into it, pour salt, red pepper, sugar, pour vegetable oil and mix everything until smooth.
3. Put on the stove, bring to a boil over medium heat. Then we switch to a small fire and simmer for 40-50 minutes.
4. Peel the garlic, squeeze it through a garlic press, add it to the boiling vegetable mass and simmer for about 5 more minutes.
5. At the very end, pour vinegar into the adjika and wait until it boils again, and for 3-4 minutes we maintain a slow boil.
6. In already prepared sterilized jars, pour the finished vegetable mixture, roll it up with clean lids and put it on the bedside table with the lids down.
7. Wrap adjika with a warm blanket or towel. Let's wait for complete cooling, and put the blanks in their place of storage until winter. Bon appetit.
Recipe for cooking adjika in a slow cooker
Ingredients:
- Zucchini - 1 kg.
- Tomatoes - 3-4 pcs. (large, red)
- Large Bulgarian pepper - 3-4 pcs. (can be different colors)
- Hot pepper - ½ pod
- Garlic - 1 head
- Vinegar - 2-3 tbsp. l.
- Salt - 1.5 tbsp. l. (without slide)
- Sugar - 2 tbsp. l. (without slide)
- Refined vegetable oil - 80 gr.
Cooking method:
1. We wash the bell pepper, cut it in half, remove the seeds and cut out the footboard. Cut into large enough pieces (if you want to achieve greater spiciness, then the pepper can be used with seeds).
2. We wash the tomatoes, remove the skin from them, dip them in boiling water for a couple of minutes, then pour them over with cold running water. Cut into randomly large pieces.
3. Remove the peel from zucchini, cut into small cubes.
4. Grind tomatoes and peppers with a blender (meat grinder).
5. Add all chopped vegetables (except zucchini) to the multicooker pan, set the stew mode for 2 hours. Pour in vegetable oil. Bring to a boil, add salt, pepper, sugar and vinegar.
6. Put out mine 25 and then add the zucchini.
7. Peel the garlic, and grate on a fine grater.
8. Until fully cooked, add chopped garlic in 30 minutes. Mix everything thoroughly.
9. We finish cooking with the lid closed. At your request, you can add finely chopped greens (parsley, dill, green onions).
10. Pre-sterilize the jars in the oven and boil the lids.
11. As soon as the signal sounds, the zucchini adjika is ready. Immediately pour it hot into jars and wait for it to cool.
Enjoy your meal!!!
Zucchini filled my garden like invaders. I can't process or distribute. Adjika from zucchini for the winter is another option for homemade preparations from these unpretentious vegetables. You can use tomatoes, or you can replace the tomatoes with tomato paste. For myself, I make adjika from zucchini and apples. I like its sweet and sour taste. We cook spicy adjika with zucchini, tomatoes and red pepper for those who like it hot. The spicy adjika appetizer is appetizing and goes well with a variety of hot and cold meat dishes.
This is my favorite sauce for many dishes. Its sweet and sour sharpness complements perfectly even simple sandwiches. Adjika is loved by many, but not everyone loves very spicy. So see for yourself to your liking. If you do not want very spicy, put just one pod of hot pepper.
I weigh all the products already peeled, because zucchini especially lose weight after cleaning.
What you need:
How to cook:
I pre-prepared all the vegetables. I peeled the zucchini and scraped out all the seeds. They've grown a little. Young ones may not be cleaned. I cut the sweet pepper into two halves and remove the seeds. I also peeled the carrots and garlic, and cut the cores out of the apples.
In advance, I sterilized the jars and boiled the lids. Still hot adzhichka I pour into jars and roll up. Banks upside down wrapped in a blanket or fur coat. I leave it like that for two days. After that, you can take it to the basement.
Don't forget to leave a couple of jars at home. If you take such a jar with you to barbecue, your family will be very grateful to you. It is very good for meat as a hot sauce!
The next version of squash adjika is easier to cook and you will need less food.
Adjika from zucchini for the winter with tomato paste - a simple and quick recipe
This recipe has fewer ingredients and less time. Due to tomato paste, the color of this adjika is more saturated, red is beautiful. I weigh all the vegetables already peeled. Adjika from zucchini for the winter with tomato paste is prepared even faster and easier. We are not going to sterilize anything but jars and lids again. We will only boil the zucchini as it should, since this is the main component. And it is they who give such a delicate texture to the finished adjichka.
What you need:
How to cook:
All the main time is occupied only by the preparation of all components. First of all, I washed all the vegetables, peeled and cut them into pieces suitable for a meat grinder.
I scroll all the vegetables through the smallest grate of the meat grinder. I leave the garlic, I will add it at the end of cooking. I pour everything into a bowl. I mix with sugar, salt and vegetable oil. I haven't added any tomato paste yet. I put the basin on the stove and turn on low heat. When it starts to boil, I mark the time and simmer for 20 minutes. After that I spread the tomato paste.
Stirring occasionally, I boil all this stuff for an hour over low heat. At the end of cooking, I add the garlic squeezed through the press and vinegar. I mixed everything very well and put it in sterilized jars. I close the inverted jars with a blanket for two days.
The taste of this adjika is moderately spicy and sweet and sour from tomato paste.
Well, and, of course, we will not forget about the most classic recipe for squash adjika. It's called "lick your fingers". You have probably already prepared adjika using this method, and today I will present my recipe. After all, every housewife has her own kitchen nuances. This is especially true for homemade products.
Adjika from zucchini for the winter "lick your fingers" - a classic recipe with tomatoes
I will already make quite a bit of adjika according to this recipe, because I have prepared a lot of my favorite with apples. And to whom this seems not enough, feel free to increase the amount of ingredients. I'm giving the exact numbers here. I weigh vegetables that have already been peeled, because my zucchini are pot-bellied and half of their weight is the inner pulp and seeds.
What you need:
How to cook:
Everything, as usual, begins with the preparation of vegetables. Wash vegetables with running water. I clean the zucchini from the peel and seeds. I cut the tomatoes into four pieces. I also clean the internal seeds from the pepper and cut into four parts. Carrots are peeled, washed and cut arbitrarily. Garlic just peeled off the husk. While it does not need to be cut so that the smell does not disappear. I also do not touch hot peppers yet.
I recently learned that hot peppers should be dried first. And add to the dishes at the very end. then its pungency is not digested. So I took dried, last year's pepper.
I take zucchini, carrots and bell peppers. I scroll all this stuff through the fine grate of the meat grinder. 
I twist the tomatoes into a separate bowl. And the rest of the vegetables in a saucepan and put on the stove to evaporate. The fire is small, stirring after three minutes, so as not to burn.
I pour two tablespoons of oil into the pan and pour the tomato mass into it. I will stew it separately, as the most liquid component of our adjika. 
Stew vegetables and tomatoes separately for about twenty minutes. The tomato mass has noticeably decreased in volume, excess liquid has evaporated from it. Now I pour it into a common saucepan. I add sugar, salt and the remaining vegetable oil. 
I simmer all this stuff over low heat for another 30 minutes. Five minutes before the end of cooking, pour in vinegar, add finely chopped hot peppers and garlic. I add black, ground pepper. I mix everything for five minutes, and then remove from heat.
Ready, still hot adjika, I immediately roll it into jars. Banks, of course, must be sterilized. I clean it under a fur coat, where they cool for two days. Then you can eat or lower it into the basement for the winter. Adjika is stored without problems all winter.
This is the easiest and most delicious way to prepare squash adjika for future use. Here's another look at the recipe from Elena Timchenko's video channel. She cooks according to the same recipe, but a little differently.
Adjika from zucchini for the winter - a delicious video recipe
That, perhaps, is all that I wanted to report on the harvesting of squash adjika. As you probably noticed, everyone cooks it to their taste. Try, experiment and add other ingredients and spices that you like. And cook with pleasure!
Thanks to everyone who cooked with me today!
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Adjika for the winter the best adjika recipes from zucchini, tomato and garlic. How to cook the most delicious homemade adjika to pamper your family all winter with fresh, fragrant seasoning from ripe vegetables filled with the summer sun. Spicy, spicy adjika for the winter, using step-by-step recipes with photos, can be prepared at home by both an experienced hostess and a novice keeper of the hearth.
A real Abkhazian or Georgian spicy and fragrant seasoning with a refined and recognizable taste of tomatoes and / or peppers can be prepared for the winter according to a variety of recipes. Such an unusual pasta with the addition of spices and herbs will make the taste of many dishes more expressive and interesting. 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 is the most delicious tomato adjika prepared for the winter? 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 "tastiest" to some extent. And the choice is yours. A fragrant paste-like sauce, usually red in color, characterized by pungency and piquancy, is commonly called adjika.
Adjika for the winter the best cooking recipes
Adjika is a national seasoning of the Abkhazian cuisine. This is very ancient and famous, one of the best dishes that the culinary traditions of the Caucasus have presented to us. According to the classic recipe, adjika was prepared from dried hot peppers grated with salt, garlic and coriander seeds.
And Georgian cuisine is characterized by the use of cilantro. Nowadays, the classic composition of adjika has undergone many changes. What is not added to it: tomatoes, eggplant, carrots, zucchini, apples, walnuts.
In some adjika recipes, you can find pumpkin, beets, mushrooms, plums, gooseberries, chokeberry berries. Each hostess adds something of her own. One thing is invariable in adjika - its spicy taste. The combination of hot peppers with tomatoes and other ingredients allows you to create an unusual adjika, which can be either slightly sour or have a slight sweetness.
The best recipes below will help you prepare original adjika with any taste. Simple instructions with photos and videos will be useful for preparing delicious snacks for the winter. Translated from the Abkhaz "adjika" means "salt".
According to legend, adjika was “invented” by Abkhaz shepherds who walked numerous herds of sheep in the mountain valleys. Salt was given to the sheep to increase their appetite - as a result, the animals consumed more feed and gained weight better. However, in those days, the cost of salt was too high and they tried to use it sparingly.
Giving the shepherds this "miraculous" remedy, the owners of the sheep went to the trick - they mixed pepper into the salt. True, resourceful shepherds began to mix "pepper salt" with various spices and herbs, getting a hot seasoning for their daily food - adjika.
Adjika from tomato and garlic - a classic recipe
Ingredients:
- Red bell pepper - 1 kg.;
- Garlic - 1 medium head;
- Carrots - 3 pcs.;
- Tomatoes - 1 kg.;
- Hot pepper - 3 pcs.;
- Apple - 1 pc.;
- Onion - 1 large head;
- Salt - to taste (or 2 teaspoons);
- Seasonings at will - dill, cilantro, parsley.
Cooking method:
- Wash and peel vegetables well;
- Twist everything in a meat grinder. Twist the tomatoes together with the peel (do not peel);
- When the vegetables are twisted, then transfer them to a deep frying pan. If there is no such deep frying pan, you can cook in a saucepan or in a cauldron;
- Mix the whole mass well and bring to a boil;
- As soon as the adjika boils, reduce the heat under the pan and simmer over low heat until the mass thickens, about 40 minutes;
- As the mass becomes thick, spread the adjika in sterilized jars and tighten the lid. Our preparation of adjika for the winter the best recipes is ready. Bon appetit!
Today, homemade adjika is prepared from tomatoes and sweet bell peppers, adding ingredients such as apples, carrots, garlic, hot peppers, and greens to the sauce. In fact, there are many varieties of adjika, you can even cook it from zucchini.
Most modifications of the adjika recipe are due to the desire to diversify the taste and the need to store spicy adjika at home. Spicy homemade adjika is not in vain considered the best seasoning for meat.
You can cook such an appetizer in different ways and with different ingredients, on which its taste will depend. For example, fresh and spicy adjika is obtained without cooking. For its preparation, tomatoes, bell peppers, and apples are often used. With nuts, you can cook classic adjika with a pleasant aroma.
But with cooking, each housewife will be able to easily prepare an appetizer that will be stored for as long as possible. Such delicious adjika for the winter the best recipes can be prepared according to one of the recipes below. This recipe for homemade adjika is the most delicious, because homemade adjika turns out to be tender, beautiful and very healthy.
For seaming, it is better to take small jars, since this is more of a hot sauce, and you won’t eat a lot of it. In total, ready adjika is about 1.5 liters. And in winter she goes for a sweet soul! Spicy adjika is very good for buckwheat, rice, pasta. It can be served with cutlets or simply spread on bread.
Video recipe "Ajika for the winter"
Adjika from tomato and garlic without cooking
The secret of this dish lies in the absence of cooking. Therefore, the taste is incredibly rich and spicy. Even if you freeze such adjika, the result will be excellent. According to this recipe, you get about 2 liters of adjika.
Ingredients:
- Sweet pepper - 2 pcs.;
- Horseradish root - amount to taste;
- Adjika dry - 1 tbsp;
- Tomatoes - 1.5 kg .;
- Chili pepper - 2 pods;
- Garlic - 3 heads;
- Vinegar - 1/4 cup;
- Sugar - 100 g;
- Salt - 50 g.
Cooking method:
- Prepare all vegetables: rinse, peel, remove seeds and stalks, cut into portioned pieces convenient for processing;
- Skip all products through a meat grinder;
- If you want to get incredibly hot adjika, do not remove the seeds from hot pepper and process with them;
- Add spices, sugar, dry adjika and mix thoroughly;
- Leave for 15-20 minutes to completely dissolve sugar and salt;
- Pour into pre-prepared jars;
- Place in a cool place for further storage. We think our article "Adjika for the winter the best recipes" helped you in preparing this wonderful dish. Bon appetit!
If desired, the addition of vinegar can be omitted. In this case, adjika must be stored in the freezer.
Not everyone knows that adjika recipes for the winter are prepared in a variety of ways, including without tomatoes, according to the classic recipe, as a raw appetizer, from Armenian red pepper, boiled with carrots, from pepper with horseradish, with garlic and even with nuts . And to make it easy and simple to cook, read the article with all the tips and tricky tips. Simple homemade adjika for the winter is made from tomatoes, garlic and pepper.
More complex harvesting recipes include apples, horseradish, carrots, onions and even eggplant. To enhance the flavor, in addition to salt and sugar, vinegar and vegetable oil are used, and pronounced pungency and hotness are added with Georgian spices, ground chili or cayenne pepper powder.
The dish is prepared in two ways: raw (without cooking) and traditional (with long-term boiling of the product). In both versions, adjika turns out to be juicy, rich, fragrant, it is perfectly stored until the winter cold and makes everyone who has tried it say: “You will lick your fingers,” so the best adjika recipes for the winter are always with you
Adjika for the winter in Abkhazian - the best recipe
There is a version that adjika was invented in Abkhazia, so we are sharing their recipe for making a delicious sauce.
Ingredients:
- Garlic - 1.5 heads;
- Hot pepper - 30 medium pieces;
- Zira - 2 tablespoons;
- Coriander seeds - 4 tablespoons;
- Utskho-suneli - 2 tablespoons;
- Dill seeds - 1 tbsp;
- Salt - 1.5 tbsp.
Cooking method:
- Remove stems and seeds from peppers. Cut into large pieces. Prepare garlic;
- Put everything in a blender or meat grinder and grind to a paste-like mass;
- Put a dry frying pan on the stove, bring it to a warm state and put the coriander seeds in it first, then add the cumin. Make sure that they do not burn, stir constantly. As soon as a pleasant rich aroma appears, remove from the stove and pour into another container;
- After cooling, grind the dill and utskho-suneli seeds in a coffee grinder (10-15 seconds) or in a mortar. Pour the resulting mixture into chopped pepper and garlic, salt and mix thoroughly. Bon appetit and thank you for reading the article called "Adjika for the winter the best recipes"!
Fresh adjika will be especially spicy for several days, but don't worry, then it will become a little softer. Fill your favorite dishes with spicy adjika, because adjika for the winter the best recipes are now always at your fingertips.
According to the classic recipe, in addition to tomatoes, adjika contains carrots, garlic, sweet and hot peppers. Only sugar, salt and vinegar act as flavor enhancers, and vegetable oil gives the consistency a pleasant density and density.
Adjika is an Abkhazian and Georgian spicy seasoning with a thick paste consistency, which includes ground red pepper, cilantro, herbs, dill, garlic, grated walnut kernels and salt.
Adjika from zucchini with apples for the winter
Ingredients:
- Carrots - 0.5 kg .;
- Zucchini - 2.5 kg;
- Garlic - 3 large heads;
- Bulgarian sweet pepper, preferably red - 7 pcs.
- Sweet and sour apples - 6 pcs.;
- Vegetable oil - 1 glass;
- Sugar - 4 tablespoons;
- Dill - a small bunch;
- Garlic - 3 heads;
- Parsley - a small bunch;
- Vinegar 9% - 100 ml;
- Hot pepper - 6 pcs.;
- Salt - 2 tbsp.
Cooking method:
- Rinse glass jars and metal lids for them with soda and sterilize;
- Rinse and peel vegetables well, depending on their type. Cut the apples into 4 slices and remove the seeds and membranes. Cut off the stalk of capsicum peppers, and leave the seeds with internal partitions. The fact is that it is the seeds and internal partitions in peppers that give the brightness of taste and sharpness;
- Grind all the vegetables with a meat grinder and pour the entire resulting volume into a large saucepan. Bring to a light boil and simmer, stirring occasionally, about 1 hour;
- Remove the husk and protective skin from the garlic, pass through a press, finely chop the dill and parsley with a knife and add to the stewed vegetable mixture, continue to simmer for another 10 minutes;
- When the taste and aroma of all the ingredients are qualitatively mixed during the boiling process, you can already add sugar, vegetable oil, salt and vinegar. Stir and let simmer for a couple more minutes. Arrange adjika with zucchini in prepared jars, directly from a boiling pan. Roll up lids;
- Turn the jars of spicy adjika from zucchini upside down, wrap them tightly with a warm blanket and wait for them to cool completely. Transfer the blanks for the winter to their storage place, which should be cool, dark and dry. Bon appetit!
Completely ready for use, adjika from zucchini for the winter is ready just in time for real cold weather. In the cold season, there is no better dinner than a frying pan of steaming potatoes with mushrooms, and in the center of the table - spicy adjika from zucchini for the winter.
Adjika from zucchini - recipe
Spicy fragrant adjika can be prepared not only in the classic way - from hot and sweet peppers, tomatoes and garlic, but also on the basis of ordinary zucchini. This vegetable is unique: having an amazing bouquet of useful properties, it has a neutral taste and smell, which means it can be easily combined with almost all vegetables, spices, herbs and even fruits.
Cooking delicious, fragrant adjika from zucchini is within the power of any hostess. No special skill is required: a grater, a saucepan and the simplest set of ingredients for this sauce are in every kitchen. To prepare adjika, all vegetables and herbs from a specific recipe should be chopped, mixed, seasoned with salt, garlic, sugar, seasoned with oil, vinegar and boiled.
Classic video recipe "Ajika from tomato and garlic"
If you add different ingredients to the main recipe of zucchini, tomatoes and garlic, you can achieve different flavors. You can make adjika from zucchini softer or spicier, give it a classic or spicy flavor, experiment with consistency and color.
Adjika from zucchini can be an independent vegetable snack or served with dishes of meat, poultry, cereals, vegetables. This version of hot sauce is gaining more and more popularity and is able to compete with classic recipes.
Adjika from zucchini "Original"
Adjika from zucchini "Original" has an unusual taste and aroma. The peculiarity of this sauce is that traditional garlic is replaced with onions. Apples make the onion flavor less bright and give adjika a slight sourness.
Ingredients:
- Onion - 1 kg.;
- Bulgarian pepper - 0.5 kg .;
- Zucchini - 3 kg.;
- Sour apples - 1 kg;
- Tomatoes - 1.5 kg .;
- Carrots - 0.5 kg;
- Sunflower oil - 1 glass;
- Salt - 3 tablespoons;
- Peeled garlic - 1 cup;
- Red ground pepper - 1 tbsp;
- Vinegar 9% - 100 ml;
- Sugar - 0.5 cups.
Cooking method:
- Peel washed vegetables and apples, cut off the peel and remove the core, chop in a meat grinder or grate on a coarse grater;
- Transfer the vegetable mixture to a saucepan, add butter, then sugar and salt, mix well and send to medium heat until boiling. When the sauce boils, reduce the fire to a minimum and cook for about 40 minutes;
- Add garlic and pepper to the sauce, mix and cook for another 5 minutes;
- Pour in the vinegar, mix completely and immediately put into jars;
- Cool as described above: under a warm thick blanket, neck down. Bon appetit!
The classic version of adjika does not provide for the presence of tomatoes, but over time, different recipes for this “hot” sauce appeared - with tomatoes, apples, onions, horseradish. So, dishes from meat, fish, legumes, rice, eggs, vegetables are in perfect harmony with adjika.
It is known that the seasoning helps to “kindle” appetite, accelerate blood circulation, cleanses blood vessels of cholesterol plaques, and also has a positive effect on potency in men. In addition, this "universal" product is low in calories - about 50 kcal per 100 grams! How to prepare homemade adjika for the winter the best recipes?
Today we have studied the best step-by-step recipes with photos and videos of adjika - with cooking and without heat treatment, without vinegar and with it, with the addition of various spices.
For especially busy housewives, a simple adjika recipe that does not need to be cooked will appeal to you, and your pantry will be replenished with new original blanks. By adhering to the recipe, you can cook with your own hands an extremely tasty, fragrant and Caucasian hot seasoning - just lick your fingers!
Adjika from zucchini with tomatoes - a classic recipe
Ingredients:
- Bulgarian pepper of different colors - 500 g;
- Powdered hot red pepper - 2 tbsp. with a slide;
- Refined vegetable oil - 1 cup;
- Sugar - 5 tablespoons;
- Zucchini - 3 kg.;
- Table vinegar 9% - 100 ml;
- Tomatoes - 1.5 kg .;
- Garlic - 6 heads;
- Carrots - 500 g;
- Salt - 2 tbsp.
Cooking method:
- Rinse all vegetables (except garlic) under running water, peel, cut into pieces and chop with a meat grinder. Pour the resulting mixture into a bulk bowl, add salt, hot pepper and sugar, then add vegetable oil and stir until smooth. Bring over medium heat to 100 degrees and simmer over low heat for 40 minutes;
- Peel the garlic, crush it through a press, add to a bowl with a boiling vegetable mixture and continue stewing for another 5 minutes;
- At the very last turn, add vinegar to adjika, wait for the mixture to boil again and withstand a slow boil for 2-3 minutes;
- Pour the vegetable mixture into sterile jars, roll up securely with lids (also sterile) and place the jars on a hard surface with the lids down. Wrap adjika with a warm blanket for subsequent pasteurization. After waiting for them to cool, we transfer our blanks for the winter to the place of their permanent storage. Bon appetit!
The true taste of adjika from zucchini will “open” only after a few weeks, moreover, the sharpness will become softer.
Today there are a lot of adjika recipes and every nation prepares it in its own way. What is the best spicy seasoning recipe? Many housewives prefer to prepare adjika with tomatoes and spices for the winter. We suggest trying the popular “domestic” adjika recipe with a photo - following the recommendations of the article “Adjika for the winter best recipes”, and you will undoubtedly get an excellent spicy sauce for your favorite meat and fish dishes.
Homemade adjika is a tasty addition to poultry, meat, fish and vegetables. Spicy, fragrant, this seasoning can give each dish a piquant spiciness. Many housewives make preparations from adjika for the winter.
Useful properties of adjika
Adjika normalizes digestion, increases appetite, improves secretion of gastric juice and metabolism. The spicy seasoning combines garlic, hot peppers, dill and other herbs, which together have a positive effect on the human body.
Hot pepper contains special substances that easily destroy pathogenic bacteria that can cause food poisoning. Garlic also brings invaluable benefits, and you will also benefit from this article entitled "Adjika for the winter best recipes."
It is known that it contains a huge amount of volatile substances and phytoncides that kill dangerous pathogens, including tuberculosis and diphtheria bacilli. Adjika is recommended to be consumed regularly in order to prevent respiratory diseases, including those of a viral nature. This product will enhance the protective properties of the body and strengthen the immune system.
Acute adjika tones blood vessels, increases a person's energy activity and acts as a natural aphrodisiac. It is worth paying attention to the fact that it is not recommended to use adjika for young children, pregnant and lactating women, as well as people who have digestive problems (gastritis, ulcers). Spicy seasoning is not suitable for all those suffering from diseases of the liver and kidneys.
Some recipes involve boiling and sterilization, in others, the finished seasoning is not subjected to heat treatment. If you have never cooked adjika at home, learn the recipes for this amazing seasoning with us.
Their extraordinary variety will allow you to find something special for your culinary diary. And useful tips on how to cook delicious adjika for the winter will help you immerse yourself in an exciting culinary journey, which will result in treasured jars with wonderful seasoning.
- Tomatoes for adjika choose ripe and fleshy. The bright color of the sauce is even more appetizing! For the same purpose, use a red bell pepper, not green or yellow;
- Zucchini can be replaced with zucchini without loss of taste, just peel off the skin. If you doubt the thickness of the skin of zucchini, you can also remove the skin;
- Do not use a blender to grind the components - the sauce will turn out to be too liquid and not like classic adjika. We do not recommend! Meat grinder and meat grinder again!;
- If the zucchini is overripe, with large seeds, then remove this inner part, but take care to keep the total weight of the zucchini in the recipe;
- Before transferring the sauce to jars, taste it. Get the flavor you want to indulge in winter. Vary the amount of salt, acid and sugar - after all, you can make it sourer or spicier by adding vinegar and hot chili peppers.
Video "Ajika for the winter the best recipes"
Want to indulge in spicy food? Today we will cook adjika from zucchini with tomatoes for the winter. Adjika is a national spice of Abkhazian cuisine, it is ideal for meat and poultry. Includes garlic, salt, hot pepper and coriander.
But now this recipe has changed and now various other vegetables, such as zucchini, have been added there. This vegetable has a neutral taste, making it ideal for making this seasoning.
Adjika from zucchini with tomatoes according to this recipe is moderately spicy and very tasty. It can be eaten just like that, with bread. If you want to get more spicy, then put hot pepper, garlic and spices twice as much.
1 kg. zucchini
ripe large tomatoes - 4 pcs.
large bell pepper - 4 pcs. (preferably red)
½ pod of fresh hot pepper (0.5-1 tsp of ground hot pepper can be replaced)
garlic - 1 small head (12 cloves)
salt - 1.5 tbsp.
sugar - 2 tbsp.
other spices - paprika, ground black pepper, coriander - half a teaspoon
vegetable oil - 80 g (half a glass)
vinegar 9% - 2-3 tablespoons
dill and parsley - optional
Cooking zucchini adjika with tomatoes:
Rinse all vegetables under running water. Clean the zucchini from the skin and seeds, cut into cubes. Cut the stems off the bell peppers and clean out the seeds. Peel the garlic cloves. Plunge the tomatoes into boiling water and remove the skin. We blot everything with a paper towel, we do not need excess water.
Zucchini, tomatoes and bell peppers, hot pepper twist through a meat grinder (without garlic) or grind in a blender, as you prefer.
The resulting mixture is poured into a suitable dish (cauldron or pan) and put on strong gas. It is better to take something deep, because adjika from zucchini shoots during cooking. We wait until it boils, then reduce and simmer over moderate heat, stirring for about 1 hour.
It is not necessary to cover with a lid, the mass should be boiled to a thick consistency. Add salt, sugar, vegetable oil, other spices and chopped garlic. You can also add finely chopped greens. Stir, cook for another 10 minutes, at the very end of the vinegar, boil for a few more minutes and adjika from zucchini with tomatoes for the winter is ready!
Squash adjika is laid out hot in pasteurized jars. Roll up or close with screw caps (if jars are threaded). Turn upside down, cover with a blanket and leave to cool completely. After cooling, store adjika from zucchini in a cool place.
This was one cooking option, but there is another, simpler option -. It cooks much faster and it turns out very tasty too.
Which was based on peppers, tomatoes, and today the recipes for this sauce with zucchini.
It turns out a delicious sauce - you will lick your fingers.
For its preparation, you can use not only young fruits, but also well-ripened ones, which, as a rule, remain in abundance at the end of the harvest - and what to do with them?
Use these recipes, and in winter, a spicy, tasty sauce - the seasoning is perfect for meat and fish dishes, especially since it is stored in a cool place for quite a long time, it will definitely last until the next harvest, if it does not end before the new year
Cooking squash adjika according to simple recipes
Adjika for the winter from zucchini with tomato paste
This is a simple, very easy recipe, adjika turns out to be very, very tasty, especially since it is relevant if you have already made all the preparations from zucchini, and you still have large overgrown specimens
Ingredients:
- Zucchini - 2 kg.
- Tomato paste - 400 gr. (or fresh tomatoes)
- Bulgarian pepper - 0.5 kg.
- Hot pepper - 1 pc.
- Garlic - 100g.
- Salt - 1 tbsp. l.
- Sugar - 200g.
- Vegetable oil - 200 - 250g.
- Vinegar 9% - 100 ml.
- Water - 150 ml.
Cooking:
We clean the zucchini from the peel and from the seeds, completely, so that they do not remain, cut into small pieces
We clear the seeds of sweet and hot peppers, cut them into pieces as well
We prepare the tomato paste, or we scroll the tomatoes through a meat grinder into a separate bowl, pass the garlic through a press
We pass these vegetables through a meat grinder, put on fire, add salt, sugar, oil and water, close the lid, bring to a boil, open the lid, cook for 20 minutes over low heat
After the adjika is boiled (do not forget to stir occasionally), add pasta or rolled tomatoes, garlic, vinegar, let it boil for another 5 minutes
Prepare sterilized jars, place hot adjika in them, roll up with sterile lids
Your yummy is ready
Adjika with tomatoes, carrots and peppers
Cooking Ingredients:
- Zucchini - 3 kg.
- Carrots - 500 gr.
- Sweet pepper - 500 gr.
- Garlic - 5 heads
- Tomatoes - 1.5 kg.
- Red ground pepper - 2.5 tbsp. l.
- Sugar - 100 gr.
- Salt - 2 tbsp. l.
- Vegetable oil - 200 gr.
How to prepare:
We prepare all the vegetables - we clean the zucchini from the peel and seeds, peel the carrots, cut them into medium pieces
We remove the seeds from the sweet pepper, pass the garlic through a press or finely chop
We pass all the vegetables through a meat grinder, add garlic
Mix everything well, add salt, sugar, butter
We put on fire, bring to a boil, cook over medium heat for 40 minutes, then add red hot pepper, mix, cook for another 10 minutes
Delicious adjika from zucchini with tomatoes
Necessary:
- Sweet pepper - 800 g.
- Garlic - 300 g.
- Tomatoes - 1 kg.
- Zucchini - 1 kg.
- Hot pepper - 5 pcs.
- Salt - 2 tbsp. l.
- Vinegar 9% - 100 g.
- Vegetable oil - 100 g.
Cooking:
We prepare vegetables, peel, cut into small pieces (young zucchini can not be peeled, but cut whole, if they are large, peel, remove seeds, remove seeds from sweet and hot peppers)
We scroll all the vegetables through a meat grinder
We take a cauldron, or a pan with a thick bottom, pour oil into it, shift the entire scrolled workpiece
We put on the stove, bring to a boil, cook over low heat for 50 minutes
As soon as the vegetables boil, first add one tablespoon of salt, add the second at the end of cooking to taste
We add vinegar to the finished seasoning, if necessary, add salt, without removing it from the heat, lay it out in sterile jars, roll it up with sterile lids
It turns out 4 cans of 0.5 liters each and one is not full, you can close it with a nylon lid, leave it in the refrigerator to use it immediately for its intended purpose, and not wait for winter
We lay out the hot seasoning in sterilized jars, roll up with sterile lids
Zucchini spicy adjika with hot pepper and herbs
Such a seasoning for a lover of spicy, good for raising appetite
Necessary:
- Zucchini - 3 kg.
- Vegetable oil - 1 tbsp.
- Tomato paste - 10 tbsp. l.
- Salt - 3.5 tbsp. l.
- Black ground pepper - 3 tsp.
- Hot pepper - 2 pods
- Garlic - 2 heads
- Vinegar 9% - 4.5 tbsp. l.
- Dill or parsley - 1 bunch
Cooking:
Peel vegetables, chop in a meat grinder along with bitter pepper, leave for 2 hours
After that, pour oil into an enameled pan, put salt, black pepper, tomato paste, transfer the squash mass and put on fire to stew for 1.5 hours
Stir vinegar in a glass of water, chop the herbs, squeeze all the garlic through the garlic, mix it all in a saucepan, simmer for another 10 minutes
Arrange hot in sterile jars and roll up, tasty, spicy seasoning is ready, we send it for storage
Detailed video adjika recipe for the winter
