Hot pepper adjika recipe without cooking. Adjika Abkhazian: classic raw recipe

Hello dear friends! Today I will present you the most delicious homemade adjika recipes. It is a traditional Abkhazian sauce, which is made from hot pepper with the addition of spices.

But our hostesses love to experiment and have come up with many recipes for making this sauce with the addition of various vegetables. Such as tomatoes, bell peppers and other products.

In my collection you will see many recipes with various additives into her. There are sharper ones, and there are not so much. Can be boiled or made raw way. These options, of course, have been personally tested by me and my family, so I can recommend them with peace of mind. All ways are very tasty and worthy of your table.

Personally, I don't really like spicy adjika and I make it separately for myself, because my family likes it spicier. But if you've got too much spicy sauce, just dilute it in tomato paste or ketchup. It won't get worse, I assure you. It goes great with meat. vegetable side dishes. Even if you just spread it on bread, it will be very tasty.

Be very careful with hot peppers. If you do without gloves, then rinse your hands thoroughly afterwards. But, it is still better to work with gloves.

My favorite way to make this sauce. Firstly, it is done very quickly, since this recipe is without cooking. Secondly, it turns out incredibly tasty.

Ingredients:

Tomatoes -2 kg
Sweet pepper - 1 kg
Hot pepper - 8-9 pcs
Garlic - 0.5 kg
Salt - 100 gr

Cooking method:

1. Rinse all vegetables and cut into small pieces. Remove seeds from sweet peppers. Rinse and chop the hot pepper too. Clean the garlic from the husk. Grind all the ingredients through a meat grinder or in a blender.

If you want a less spicy sauce, then clean hot pepper from seeds. If you want it spicier, then leave the seeds.

2. Then add salt and mix well. Arrange in sterile jars and wrap with lids. This sauce should be stored in the refrigerator.

The classic recipe for Abkhazian adjika

This sauce is very spicy, but very tasty. It can be added, for example, to . There are many dishes where our adjika will fit in.

Ingredients:

Red hot pepper - 500 gr
Garlic - 150 gr
Salt - 50 gr
Hops - suneli - 2 teaspoons
Cumin (jeera) - 2 teaspoons
Coriander - 2 teaspoons

When preparing this sauce, be sure to wear gloves to avoid burns from peppers and garlic.

Cooking method:

1. Rinse the pepper, cut in half and remove the seeds. Clean the garlic from the husk.

2. Using a meat grinder, grind the vegetables two to three times. Then puree with an immersion blender until smooth.

3. Place coriander, cumin and suneli hops in a dry frying pan. Stir and put on fire for 2-3 minutes to release the oils. Then grind in a coffee grinder.

4. Pour the resulting mixture into adjika, add salt and mix. Then cover cling film and leave for 5-7 days to ferment. Then transfer to sterile jars, tighten the lids and refrigerate for storage.

The most delicious bell pepper recipe

Here is a very simple and fast option and the result is excellent. Tomato paste is used here, but you can take tomatoes and grind them yourself to a puree state.

Ingredients:

Sweet pepper - 4 kg
Hot pepper - 250 gr
Sugar - 150-200 gr
Tomato paste - 600 gr
Peeled garlic - 500 gr
Parsley and dill - 100 gr
Vinegar 9% - 150 ml
Sunflower oil - 50 gr
Salt - 50 gr

Cooking:

1. First you need to prepare all the ingredients. Separately scroll through the meat grinder Bell pepper, garlic and hot peppers with seeds. Finely chop parsley and dill.

2. In a saucepan with sweet pepper, add tomato paste, salt, sugar, sunflower oil. Mix everything and put to boil for 30-35 minutes.

3. Then add hot peppers, garlic and herbs there. Stir and cook for another 10 minutes. Add vinegar at the end.

Adjika for the winter from tomato and garlic without cooking

I offer another simple recipe without cooking. As you understand, this type of preparation is done very quickly, but it turns out delicious. It turns out moderately spicy, moderately salty. Although, salt and sugar can be added to your liking.

Ingredients:

Tomatoes - 1.5 kg
Hot pepper - 1 pc.
Garlic - 100 gr
Salt - 1 heaping teaspoon
Sugar - 2 teaspoons

Cooking method:

1. Wash all vegetables. In tomatoes, cut off the core and bad parts, if any. Clean the garlic from the husk. Cut the pepper in half and take out the seeds.

Tomatoes need to be taken very ripe, you can even substandard, mashed. Only without rotten barrels.

2. Then pass all the vegetables through a meat grinder, add salt and sugar. Mix everything thoroughly, about 5 minutes.

Video on how to make non-spicy adjika from tomato and sweet pepper

Ingredients:

tomatoes - 5 kg
sweet pepper - 1 kg
garlic - 200 gr
salt - 10-13 tsp
sugar - 300-600 gr
vinegar 0.5 - 1 tbsp. (if necessary)
carrots - 1 kg
black peppercorns - 20 pcs
pepper white polka dots— 20 pcs
allspice - 10 pcs
coriander - 1 tbsp. spoon
ginger - 1 tbsp. spoon
dry mint - 2 tbsp. spoons
fresh dill - 3 tbsp. l.

You will see the cooking method in this video. Everything is very accessible and understandable.

Try to cook in this way and you will not be disappointed, as it really turns out very tasty. Mine love to even spread it on bread and eat it just like that, without anything.

Spicy tomato and apple sauce, no vinegar

Another simple and quick recipe. It differs from the previous ones in that we add apples here. It turns out a very interesting flavor combination.

Ingredients:

Tomatoes - 3 pcs (medium)
Green apple - 1/2 piece
Hot red pepper - 1 pc.
Garlic - 5 cloves
Vegetable oil (olive) - 50 ml
Salt - to taste

Cooking method:

1. Rinse all vegetables. Cut the tomatoes into slices. Cut the apples into slices and cut off the core so that there are no seeds. Remove the seeds from the pepper and cut into medium pieces. Peel the garlic.

2. Then put everything in a blender - first the tomatoes, then the apples, peppers and garlic. Grind properly to a smooth paste.

3. It remains only to shift everything into clean sterile jars and close with boiled lids. Send to refrigerator for storage.

A simple and quick recipe for winter adjika with horseradish

Insanely delicious and easy way sauce. Remarkably kept all winter. Adjika goes very well with bread and bacon, just overeating. From this amount of products, 3 cans of 700 ml and 1 can of 500 ml are obtained.

Ingredients:

Tomatoes - 2 kg
Bulgarian pepper - 1 kg
Hot pepper - 0.5 pod
Garlic - 200 gr
Horseradish root - 200 gr
Salt - 2 tablespoons
Sugar - 3 tablespoons
Vinegar 9% - 1 tablespoon

Cooking method:

1. Rinse and dry the tomatoes. Cut out the core and cut them into slices.

2. Peel the garlic. Wash and clean the horseradish roots, removing all black dots. Then rinse them again.

3. Rinse sweet and hot peppers, remove seeds and rinse again. Then cut into slices.

4. Now pass the prepared foods through a meat grinder. Add salt and sugar to the resulting mass, then mix well.

5. Then put everything in sterile jars and put it in the refrigerator for storage. And the delicious spicy adjika is ready.

Today I prepared recipes for wonderful and delicious adjika for every taste. Choose and try. I really like the fact that all the methods are basically fast cooking.

I have others too great recipes preparations for the winter. For example, or canned. You can also see recipes or. So salt, pickle and preserve with pleasure and then in winter you will not have a shortage of homemade vegetables.

Enjoy your meal!

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

Ingredients:

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

Cooking process:

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

Use disposable gloves when handling hot peppers to avoid burns.

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

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

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

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

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

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

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

We cut the prepared peppers into absolutely arbitrary pieces.

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

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

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

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

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

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

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

Enjoy your meal!

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

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

How to cook adjika: 3 rules

Green adjika

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

What do you need:

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

How to cook green adjika:

pepper cut in small pieces without clearing the seeds.

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

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

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

Russian adjika "Spark"

To borscht, salted lard with black bread and boiled potatoes with herring - adjika is ideal for traditional Russian dishes. It can be used to prepare sauces for meat and even dressings for pickle and cabbage soup.

What do you need:

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

How to cook Russian adjika "Spark":

Hot adjika with basil

Sharp! Very sharp! Even sharper! The versatility of the recipe is that this adjika can be used not only for meat dishes but also for sandwiches, sauces, soups and even pastas.

What do you need:

500 g hot red pepper (you can add a couple of green peppers)
400 g garlic
2 bunches green basil
1 bunch cilantro
1 bunch of parsley
2 tbsp. spoons of salt

How to cook burning adjika with basil:

Walnut adjika

Adjika is not adjika if it does not contain nuts, as they say in the Caucasus. Delicate pleasant aroma, thick texture and rich spicy taste- that's what makes adjika real!

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

How to cook walnut adjika:

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

Cut the stalks off the tomatoes.

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

IN finished mass add sunflower oil, vinegar and salt.

Mix and serve immediately!

Gorloder, or Siberian adjika with horseradish

A recipe from Siberia is quite capable of making healthy competition hot sauces from sunny Abkhazia. The basis of the gorloder is a vigorous horseradish root. Suitable for meat and fish dishes, corned beef, and especially to barbecue and homemade grilled sausages.

What do you need:

500 g tomatoes
50 g horseradish root
50 g garlic
1.5 teaspoons of salt
1 teaspoon sugar

How to cook gorloder, or Siberian adjika with horseradish:

Grind tomatoes, garlic and horseradish in a meat grinder.

Combine all ingredients, add salt and sugar, mix.

Arrange in sterilized jars, roll up.

Adjika from bell pepper

If you don't like fiery seasoning, make a lighter version of this sauce with sweet and sour flavor and light peppercorns. This adjika goes well with baked or boiled meat, poultry, fish, potatoes baked in foil and fried toast.

What do you need:

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

How to cook adjika from bell pepper:

Remove seeds from sweet peppers.

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

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

Then put into sterilized jars and put away for storage in a dark, cold place.

Adjika with apples

advanced and adapted recipe adjika for poultry or grilled fish. To give the sauce more delicate taste, you can cook without hot pepper or reduce its amount.

What do you need:

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

How to cook adjika with apples:

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

Add salt and sunflower oil.

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

Transfer to sterilized jars and roll up.

Adjika with plums

tender and soft adjika with plums is ideally combined with game, boiled potatoes and baked vegetables, chicken meatballs and pork chops.

What you need:

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

How to cook adjika with plums:

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

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

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

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

Add vinegar 2 minutes before the end of cooking.

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

Baked pumpkin adjika

Baked vegetables give this adjika a surprisingly delicate texture, and pumpkin - an unusual and at the same time unobtrusive aroma. Light, spicy, moderately spicy, with a subtle sourness.

What do you need:

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

How to cook baked pumpkin adjika:

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

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

3. Grind all baked vegetables in a blender.

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

Combine vegetables with lemon dressing, mix and serve immediately.

Pickled cucumber adjika

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

What do you need:

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

How to cook adjika from pickled cucumbers:

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

Pass the garlic through a press.

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

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