A bittersweet winter snack. Spicy snack

Lenten and bland food is probably very, very healthy, but most people prefer something salty, sour, sometimes even spicy and, simply, hot. For those who are not afraid of a burning sensation on the tongue, there is hot pepper. This fruit is quite often used in homemade preparations for the winter in the process of pickling and salting. In addition, without it it is simply unthinkable to prepare the mega popular adjika today. You can prepare adjika from tomatoes, eggplants, plums and other vegetables and fruits, but you will certainly need to add at least a couple of hot pepper pods to them. You can also simply pickle or marinate hot peppers. If you find peppers of different colors, then the beauty will be extraordinary, and most importantly, you will be guaranteed a burning pleasure. If you want to make such spicy pepper preparations and with pepper at home, then all you need to do is simply choose a recipe from our diverse collection and don’t be afraid to experiment.

Popular ways to prepare hot peppers

The best preparations for the winter with hot, hot peppers - recipes with photos

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kerescan - Oct 8th, 2015

Some of us prefer fresh cucumbers or a salad made from them, some like pickled or salted, some pickled from a barrel... and only lightly salted cucumbers are loved by everyone. They are moderately sour, saturated with the aroma of spices and garlic, firm and crispy. But is it possible to preserve this taste and aroma for the winter? You can, and this recipe will help with that. It is quite simple, but it makes it possible to preserve all the above qualities of cucumbers at home for the whole year.

Hot peppers are well known to housewives. Add a little more than necessary, and the food becomes impossibly spicy. However, this pepper has many fans, because dishes with hot seasoning are not only aromatic and tasty, but also have medicinal properties. Therefore, more and more people are interested in what ways can you prepare hot peppers to diversify your home cooking in winter?

The American Indians were the first to grow capsicums, and they came to the countries of Europe and Asia relatively recently - in the 16th-17th centuries. But these days it’s even difficult to imagine Indian, Korean or Chinese dishes without a characteristic fiery taste. The unique properties of hot pepper are gradually gaining more and more fans around the world. Why is this happening?

Hot peppers contain many vitamins beneficial to the body - C, group B and carotenoids. Interestingly, lemon contains half as much vitamin C as raw hot pepper pods. In addition, peppers contain fatty oils and sugars.
The spiciness of pepper directly depends on the alkaloid capsaicin included in its composition, and this substance can relieve pain and reduce inflammation.
Thanks to hot pepper, the body produces endorphins - hormones of happiness, joy and pleasure. They reduce stress and help cope with insomnia.
For many years it was believed that eating spicy foods was harmful. Recent research by scientists suggests exactly the opposite. Hot pepper improves appetite and, if consumed in small quantities, qualitatively normalizes digestion.
Eating hot peppers is especially useful in old age. It improves metabolism and blood circulation, normalizes blood pressure, and also prevents the development of atherosclerosis and reduces the risk of blood clots.

Types of hot pepper and safety during its processing

There are only four cultivated types of hot pepper: Peruvian, Mexican, Colombian and pubescent. Over the years, by crossing them, people have grown a great variety of varieties that differ in pungency, taste, size, pod shape and color. Some peppers taste almost not spicy, and some varieties seem to burn with fire.

The main thing that all peppers have in common is that they have a sharp, hot, slightly bitter taste. Therefore, in cooking they try to use them in small quantities, as a seasoning for salads, first and second courses, and less often for baked goods and drinks.

Care should be taken when processing hot peppers. Burning substances that get on mucous membranes or micro-wounds on the hands can cause pain and a strong burning sensation. Therefore, when preparing pepper, the room should be well ventilated. It is advisable to wear gloves on your hands. In addition, you should try not to touch your face with your hands, much less your eyes. If pepper does get into your eyes, they should be rinsed with plenty of water.

Methods for drying hot peppers

It is very convenient to store dried hot peppers, and there are several ways to dry them. In this case, you can dry both whole pods and halves of peppers with the seeds already removed.

The easiest way is to hang the pods on ropes or strong, harsh threads. You just need to choose a well-ventilated room, a country terrace, a shed, an attic or a loggia, where it is dry and warm. It is also advisable that the pepper should not be exposed to direct sunlight. It is convenient to string the pods through the stalks. It is necessary to ensure that they do not touch each other, and air can blow on them from all sides.

It is also convenient to place the peppers on paper-lined trays, small racks and large dishes anywhere, for example, on a wide windowsill. The main thing is not to forget to stir the pepper “raw materials” from time to time.

To speed up the drying process, the pods are placed in a stove oven or electric dryer. With this method, it is important to choose the optimal drying mode so that the pepper dries and does not bake. Set the oven temperature to +50°C and open the door slightly. In an electric dryer, peppers of the desired condition can be obtained in about 12 hours.

Store dried pods whole or ground. To grind them, you usually use a food processor, coffee grinder or mortar and pestle. Dried pepper does not like moisture, so it must be stored in hermetically sealed containers: glass jars, wooden boxes, birch bark containers or paper bags. Many people leave a string with pods in a visible place - to decorate the kitchen.

Pickling

The people of the Caucasus have a saying: “Nothing warms you up on cold days like a good spicy snack.” Pickling peppers is not difficult. For 1 kg of capsicum you will need: a large bunch of dill, cilantro and mint, 3 heads of garlic and 300 ml of grape vinegar. The best option for pickling is vinegar, which is made from white grapes. In addition, black and allspice peas, bay leaves, cloves, coriander, salt and sugar are used for pickling.

Fully ripened peppers taste very good. Ideally, picked straight from the bush just before pickling. Only leaves are used from the greens; twigs are not needed for pickling. There is no need to chop the greens. The garlic just needs to be disassembled into slices without peeling it. Then, in combination with pepper, it will serve as an excellent savory snack.

The pods are washed and pierced at the stalk with a toothpick or knife so that there is no air inside the peppers. The next task is to slightly soften the pods. To do this, they are placed in a pan of water, boiling water is poured into it and kept under a closed lid for 3-4 minutes. Then the water is drained. This must be done at least three times. This method will allow the peppers to become softer, but not lose their shape. The same result can be achieved if the pods are blanched in boiling water for 2-3 minutes, and then turn off the heat and leave them in the pan, covered, for another quarter of an hour.

Pickling jars are sterilized in advance. For 1 kg of peppers you will need 3 jars of 0.8 liters each or 5 jars of 0.5 liters each.

After all the preparation, you can start preparing the marinade. Add 6 tsp to 1.5 liters of water. granulated sugar, add salt to the water to taste, add all the green leaves, cloves of garlic, 6-8 bay leaves, 15 black peas and 5-6 allspice peas, 1 tbsp. l. coriander seeds and 4-6 cloves. The marinade is boiled and grape vinegar is poured into it. Then the marinade should boil for a couple more minutes.

Green leaves along with garlic are placed at the bottom of glass jars. Peppers are placed on top of them and the contents are filled with hot marinade with spices to the very top. After this, the jars are sealed. They can be stored at room temperature.

In the video, Olga Papsueva talks about the secrets of pickling hot peppers at home.

Pickling

Pickling is an excellent way to prepare for the winter, because it allows you to preserve maximum beneficial vitamins and minerals in vegetables. Hot peppers can be pickled in different ways.

If the house has the opportunity to store food in a cool place, for example, in a cellar, hot pepper pods can be pickled without rolling them into jars. The peppers are pre-baked in the oven until they become soft and allowed to cool. Then the pods are placed in pre-sterilized dry jars, placing peeled garlic cloves, dill sprigs, horseradish and black currant leaves between the layers of pepper.

To prepare the brine, 60 g of salt (not iodized!) and 80 kg of vinegar are diluted in 1 liter of water. Water is boiled, allowed to cool and poured into jars with pepper. Under pressure, the pickles are left at room temperature for three weeks, and then taken out into the cold.

If there is no cellar or cool veranda in the house, the jars are filled with hot brine, a little vinegar is added and sterilized: 0.5 liters for 20-25 minutes, and 1 liter for 35-45 minutes. After this, the jars are closed with lids. They can be stored at room temperature.

In the video, Maxim Punchenko shows how to prepare tsitsak - hot salted pepper in Armenian.

Pepper paste

Hot pepper pastes are used in the cuisines of almost all Asian countries and many Mediterranean countries. They are added to ready-made dishes, as well as when cooking soups and while stewing meat and fish. For an aromatic hot paste you need only five ingredients: 100 g hot pepper, 1 kg bell pepper, 5 heads of fresh garlic, 2 tbsp. l. salt and 5 tbsp. l. vegetable oil. To add different flavors while preparing the pasta, you can add cilantro, celery or mint.

Both types of peppers are washed and seeded. Garlic is also peeled. Then grind the peppers and garlic in a blender or food processor until smooth. The resulting puree is placed in cheesecloth and hung so that the juice drains. Under no circumstances should it be thrown away! The juice from the peppers can be frozen in small serving containers, such as ice cubes, and used as a seasoning during the winter months.

The drained puree is transferred to a baking sheet, salt and oil are added to it and mixed thoroughly. In an oven preheated to +150°C, the pepper paste is cooked for about an hour. Store it in small plastic containers in the freezer. It is recommended to store the opened paste in the refrigerator and use it within 10 days.

Canning hot peppers without salt

Hot pepper itself is an excellent antimicrobial agent. That is why it is consumed in large quantities in southern countries. Due to their antimicrobial properties, pepper preparations can be made with unusual preservatives.

To preserve hot peppers without salt and vinegar, first you need to wash, dry and pierce them with a toothpick. The whole pods are then filled into sterile jars and extra virgin olive oil is poured over the top. If desired, you can add some herbs to the pepper. The jars are covered with lids and stored in a dark place. With this type of preservation, olive oil will acquire a bright peppery aroma and become spicy in taste. Therefore, it can be used in winter as a salad dressing.

In another way, hot peppers are preserved using natural apple cider vinegar. The preparation of pods and jars is the same as for oil preservation, only the pepper is filled with vinegar rather than oil. As in the first case, if desired, you can add herbs to it - mint, rosemary or oregano, as well as honey - 2 tbsp. l. for a 1 liter jar. The pepper will be ready to eat in a month. Aromatic and spicy vinegar, like oil, is perfect for dressing fresh salads.

A long time ago, back in the last century, while on vacation with our friends in sunny Bulgaria, we went to have dinner at a new restaurant located nearby. As is customary in good establishments, they greeted us with an open soul, treated us to homemade rakia, and offered a spicy appetizer made from hot peppers.

As is customary, a good dinner should start with a glass of chilled rakia. Or even two glasses. With snacks. There are options here. Usually as a snack, half the time, preferably -. Or fried mussels. It's always very tasty.

However, we were clearly convinced of the opposite. An exceptionally correct and tasty spicy appetizer - fried hot peppers. Often marinated after frying with garlic, grape vinegar and herbs. To the inexperienced, it may seem at first that this is too spicy for our body, which is accustomed to herring. But, as experience shows, this is the first 2 minutes. It is, after all, tasty, and even very tasty. A glass of cold, not ice (!), rakia and hot fried pepper in the marinade. You will become a fan, in the sense of a snack, and not what everyone thought.

In Bulgaria, pepper is mainly associated with "bell pepper", a non-hot variety of vegetable pepper - a very common agricultural crop.

In any case, an excellent pepper appetizer can be prepared in 15 minutes. And we can begin. Hot pepper stimulates the appetite, and fulfills the task of preparing the body for the main course!

Spicy snack. Step by step recipe

Ingredients (4 servings)

Hot pepper (green) 8 pcs
Grape vinegar 3 tbsp. l.
Garlic 4-6 cloves
White table wine 50 ml
Olive oil 3 tbsp. l.
Parsley 2-3 sprigs
Salt to taste

It is believed that pepper comes from the tropical regions of America, where many of its species grow. The number of varieties grown in the world is simply enormous. Moreover, there are varieties that are not at all hot, and varieties that melt glass (just kidding). For example, in Italy, peperoni is a hot pepper. And, as I understand it, everything spicy there is called pepperoni: sausage, salami, pizza. For our appetizer, it is better to take curved green hot pepper pods. And use them entirely without cleaning.
Ingredients: hot pepper, olive oil, garlic, grape vinegar, white table wine, parsley, salt
Heat and heat olive oil in a frying pan. Wash the peppers and pierce them a little with the tip of a knife. This is necessary so that when frying, excess steam pressure does not burst the pods. Be sure to wipe the pods from any remaining water.
Place hot peppers in a frying pan and fry. You need to turn them periodically so that they fry evenly. When the peppers are fried, you can keep them covered for a while over low heat. However, you can even grill the peppers by first coating them with oil. Whoever likes it.
Peel and chop the garlic. Chop the parsley very finely. Mix garlic and parsley, add salt. Pour the oil remaining in the pan after frying the peppers into the garlic and stir. Add grape vinegar and table wine. It should be a marinade.
Pour the marinade over the fried peppers, making sure that the marinade completely covers the pods.
Now there are options.
The fastest - the peppers have cooled down, the spicy appetizer is ready, you can have a snack.
A more correct way is to put it in the refrigerator for a day. The peppers will have time to marinate and become saturated with the flavor of the marinade. An exceptionally proper spicy appetizer.

To all tomato lovers, I want to recommend this wonderful recipe, a spicy tomato appetizer. I started making it as soon as the tomatoes started pouring, and imagine I’m still doing it. True, much less often, because the tomatoes are running out, and we’ve already eaten enough.

An appetizer made from tomatoes, peppers and garlic always turns out very tasty; there have never been any misses with taste. The only thing you can adjust yourself is the sharpness, the rest is as simple as shelling pears.

True, on the Internet I came across a similar salad with similar ingredients with other names, Korean red tomatoes, or Korean tomato appetizer, but my quick tomato appetizer, I think, cannot be compared with anything. Although there is nothing to taste or color. Or they also say that there are no comrades according to taste (maybe someone has heard such a saying).

You might also be interested in these recipes:

But let’s not get distracted, but let’s see what the spicy tomato and garlic appetizer is made from.

Korean tomatoes, the most delicious recipe with photos

Recipe for spicy tomato appetizer:

ripe tomatoes - 2 kg.,
bell peppers - 2 pcs.,
hot pepper - 1 pc.,
dill, parsley - a good bunch,
garlic (large) - 2 heads,
salt - 2 tbsp. l.,
vinegar 6% - 100 gr.,
sugar - 80 gr.,
vegetable oil - 100 gr.,
ground pepper (black, red) - to taste.

Cooking tomatoes in Korean:

The recipe for making a spicy appetizer of tomatoes and peppers begins, as usual, with preparing the vegetables. Wash the tomatoes, dry them, and put them aside for now.

Wash the peppers (sweet and bitter), remove seeds and membranes, and set aside. Wash the greens, dry them, peel and wash the garlic.

In a separate bowl, mix all the ingredients for the sauce: salt, sugar, vinegar, vegetable oil, stir until the bulk is completely dissolved.

Next, in a blender or meat grinder, grind the pepper (both) and garlic (but it can also be done through a garlic). Also add to the sauce, stir, and set aside for a short time. If you like it spicier, you can either add another pod of hot pepper, or add dry ground black and red pepper. From here, do it to your liking.

Grind the greens separately, add to the sauce, stir.

Now take a clean, dry 3-liter jar. Put a little “Korean dressing” on the bottom; by the way, we need to distribute it evenly throughout the entire volume of the jar.

Close the filled jar of quick tomato snack with a strong nylon lid. Why is it strong, because the jar needs to be turned upside down, placed on a plate and put in the refrigerator for 8-10 hours. If you make a snack of fresh tomatoes at night, then in the morning you can take a sample.

We opened a jar of an appetizer of tomatoes with garlic and herbs, put it on a plate, and put the jar back in the refrigerator, but there is no need to turn it over onto the lid. Since the top tomatoes have been pickled, now the ones that were at the top will be pickled. Did I explain clearly? If anything is not clear, write in the comments, I will help you in any way I can.

Well, that’s basically the whole secret of the tomato appetizer with herbs; you get a very tasty tomato appetizer. But this is still considered a quick summer tomato appetizer, but you can prepare red tomatoes in Korean style for the winter.

Take this recipe, dear housewives, and prepare your own tomato appetizer for barbecue and more for the winter.

Korean red tomatoes for the winter: 3 kg. cut tomato into large slices, 0.5 kg. grate carrots on a Korean grater, sweet pepper - 0.5 kg, peeled, chopped (can be in a blender), hot pepper (hot) - 1-2 pcs (peeled, chopped), 0.5 tbsp. sugar, 1.5 tbsp. l. salt, 1 glass of vegetable oil, 1 glass of vinegar, add ground pepper (black, red) to taste, peel the head of garlic, pass through a press, parsley, dill to taste, finely chop.

Place everything in a large container, mix, leave to infuse for 3 hours, remembering to stir. Then put into clean jars and sterilize, liter jars - 20 minutes, half-liter jars - 15 minutes from the moment the water boils. Then, as usual, roll up, turn over, wrap, cool, and store in home pantries.

Well, that’s all, now you know the recipe for a delicious tomato snack. Bon appetit!

Adjika made from hot pepper is a bright, beautiful appetizer with a special aroma and taste. And today we will tell you how to prepare this dish in your kitchen from products available to everyone.

Adjika with hot pepper without cooking

Here is a recipe for a fairly spicy snack made from fresh vegetables. It can be added to first and second courses, and also used as a filling for sandwiches.

Ingredients:

sweet red pepper - 2000 grams;
bitter red pepper - six pieces;
three heads of garlic;
salt - two tablespoons (tablespoons);
red wine vinegar - three full spoons.

Peel the garlic, and then cut the slices randomly.

Remove the stems from the pepper and remove the seeds. If you want the appetizer to be very spicy, you can leave the seeds of the hot peppers. Cut the vegetables into pieces.

Place all the products in the bowl of the food processor and grind them to a puree. Add wine vinegar and salt.

Transfer the finished snack into processed jars and store them in the refrigerator.

Fresh adjika made from hot peppers and nuts

This dish has an original taste. It can be used as a sauce for meat, vegetables or fish, and also as an additive to barbecue.

Product List:

peeled walnuts - 250 grams;
medium-sized tomatoes - four pieces;
red or orange bell pepper - one piece;
hot pepper in pods - three pieces;
any greens - one bunch;
garlic - three medium heads;
unrefined olive oil - three tablespoons;
rice vinegar - three tablespoons;
salt - a teaspoon.

How to make adjika from hot peppers with nuts? The snack recipe is quite simple:

Wash the tomatoes and make cross-shaped cuts on them. After this, lower the fruits into boiling water for ten seconds, then remove them with a slotted spoon and carefully remove the skin.
Peel and chop the garlic as desired, chop the greens, and remove the seeds from the peppers.
Place all processed products in a deep bowl and grind them with a blender.
Mix the resulting mass with salt. Don't forget vinegar, olive oil and herbs.

Stir the adjika again and cool it before serving.

Adjika with apples and zucchini

If you want to please your loved ones with an original snack all winter, then pay attention to our recipe. For it you will need simple products:

zucchini - five kilograms;
bell pepper - 1000 grams;
hot pepper - 200 grams;
garlic - 250 grams;
apples and carrots - 1200 grams each;
vegetable oil - 600 ml;
vinegar - 130 ml;
sugar - 180 grams;
salt - 100 grams.

How to prepare adjika from hot pepper for the winter? The recipe for this unusual snack is very simple:

To begin, process and clean all of the products listed.
Then pass the prepared vegetables and fruits through a meat grinder.
Place the liquid puree in a large saucepan, add sugar, oil, vinegar and salt.
Simmer the appetizer for two hours over medium heat.

Place the adjika into sterilized jars and add one spoon of vinegar to each. Roll up the snack and cover it with blankets. Don't forget to leave some adzhika for tasting.

Tomato and pepper appetizer

Adjika, which we have used in this article, is prepared very simply and quite quickly. But each snack has a special taste that you will never confuse with others. And this time we recommend you a spicy appetizer made from peppers and tomatoes. Take:

hot pepper - three or four pieces;
sweet pepper - two kg;
tomatoes - three kg;
garlic - four heads;
vinegar and sugar - one glass each;
salt - two spoons.

So, how is adjika prepared from tomatoes and hot peppers? Read the recipe for a spicy vegetable snack here:

Prepare a brine from vinegar, sugar and salt. To do this, place the ingredients in a saucepan and bring the liquid to a boil.
Prepare puree from hot and sweet peppers and place in brine. Cook the vegetables for five minutes.
Add tomato puree to the peppers and cook everything together for another ten minutes.
At the last stage, add chopped garlic to the pan.

Ten minutes, and then place it in clean, treated jars. Roll up the snack, wrap it and cool it at room temperature. Store it as usual, along with the rest of the preparations.

The hottest adjika

If you love sizzling snacks, then you will definitely love our recipe. To prepare this dish you will need:

tomatoes - two and a half kg;
bell pepper - 600 g;
hot pepper - ten pieces;
garlic - three and a half heads;
horseradish - 100 g;
salt;
vinegar 9% - one teaspoon per half-liter jar;
soy sauce - one tablespoon.

Very hot adjika with hot pepper is prepared as follows:

Peel the horseradish and cut into cubes.
Process tomatoes and peppers and cut into pieces. Do not remove the seeds from hot peppers.
Grind all the prepared vegetables using a meat grinder, transfer the resulting mass into a saucepan and put it on the fire.
When the vegetable puree boils, skim off the foam and cook for another ten minutes.

Place adjika in a sterilized container and add a spoonful of soy sauce and vinegar to each jar. Roll up the snack, turn it over and cover with warm blankets.

Adjika with horseradish

This appetizer is quick and easy to prepare and can be stored on a shelf in the refrigerator.

Ingredients:

Baku tomatoes - two kilograms;
garlic - 300 grams;
hot peppers - 300 grams;
horseradish (root) - 300 grams;
salt - one glass;
vinegar 9% - glass.

And hot pepper is prepared according to this recipe:

First peel the sweet and bitter peppers and then pass them through a meat grinder. Do the same with tomatoes.
Grind the garlic and horseradish and then mix with the rest of the ingredients. Add salt and vinegar to them.
Mix the resulting mass and place it in jars.

Serve the appetizer with bread, meats and poultry.

Adjika with onions and carrots

If you have your own plot of land with a vegetable garden, then save this recipe for yourself. Thanks to it, you can prepare an amazing vegetable snack every fall.

Required products:

tomatoes - 2500 grams;
hot pepper (red) and carrots - 500 grams each;
four large onions;
garlic - 200 grams;
vegetable oil - 100 ml;
vinegar 9% - 150-200 g;
sugar - one glass;
salt - a quarter cup.

How is adjika prepared from hot peppers for the winter? You can read the detailed recipe below:

Wash all vegetables (except hot peppers) thoroughly, peel and cut as desired. Then grind them using a meat grinder.
Place the vegetable puree on the fire and wait until it boils. After this, reduce the heat and cook the food for half an hour.
Add salt, hot pepper, sugar and garlic to the pan. Cook adjika for another two and a half hours.
At the very end, pour in 150 or 200 grams of vinegar, as well as vegetable oil.

Adjika is ready and can be preserved. Store the snack at room temperature or in a cool place. Serve it with fish, meat, poultry, vegetables and pasta.

Adjika with horseradish and garlic for the winter

This snack can be stored in the pantry or basement for an entire calendar year. Its spicy taste perfectly complements traditional soups, meat dishes, poultry and even fish. To prepare adjika with horseradish you will need the following set of products:

tomatoes - 1300 grams;
bell pepper - 500 grams;
garlic, hot pepper and horseradish - 150 grams each;
salt and vinegar - one third of a glass each;
vegetable oil - one glass.

Adjika from hot pepper and garlic is prepared quite simply:

First, seed the peppers and remove the stems. Cut together with the tomatoes into medium-sized pieces.
Peel the horseradish and peel the garlic. Cut the vegetables as desired.
Grind all the prepared ingredients in a blender bowl, then transfer them to a large saucepan and simmer over low heat for one hour.
Add oil, salt and vinegar to the appetizer, and then cook it for another 40 minutes.

Place the adjika into clean jars and close the lids. You can sterilize dishes in any way convenient for you. For example, boil it, place it in the oven or put it in a water bath. Don't forget to process the lids separately. To keep adjika for a long time, turn the rolled up jars upside down and cover them with a blanket or fur coat. When the product has completely cooled, it can be transferred to the basement or pantry. Serve the appetizer with bread and grilled food.

Georgian adjika

The appetizer prepared according to our recipe turns out incredibly spicy. The fact is that it is prepared from hot pepper, herbs and garlic. Consider this point when you add adjika to food or cook hot dishes with it. This product can be stored for two or three months in the refrigerator, as well as in any other cool place.

chilli pepper - 200 grams;
garlic - one head;
dried basil - two tablespoons;
dried dill - one tablespoon;
ground coriander - one and a half spoons;
fresh basil and cilantro - one bunch each;
salt to taste.

Wash the peppers, cut off the stems and remove the seeds.
Peel the garlic and then divide it into cloves.
Grind the coriander in a coffee grinder.
Place prepared ingredients, fresh herbs and dried spices in a blender bowl.
Grind the ingredients and then mix them with salt.

Transfer the finished product into jars and store.

Adjika with apples and carrots

When the harvest season arrives, don't forget to make this creative snack using fresh fruits and vegetables. In winter, you can make sauces from it, add it to hot dishes, or simply spread it on bread.

Required ingredients:

sweet pepper - one and a half kilograms;
hot pepper - 400 grams;
apples and carrots - 500 grams each;
tomatoes - five kilograms;
garlic - 400 grams;
vegetable oil - two glasses;
salt - five tablespoons.

Adjika from hot peppers, carrots and apples is prepared according to the following recipe:

Process the sweet and bitter peppers, and then cut the flesh as desired. Grind the pieces in a meat grinder or blender.
Peel the carrots and grate on a medium grater.
Free the apples from peel and seeds, and then also chop them using a grater.
Place the tomatoes in boiling water and remove the skins. Scroll the tomatoes through a meat grinder.
Combine all prepared ingredients in a saucepan and boil them over medium heat. Next, you need to reduce the heat to a minimum and simmer the appetizer under a closed lid for an hour and a half.
Salt the adjika, pour oil into it, add garlic and cook for another half hour.

Place the snack in pre-sterilized jars and close them with lids.

Adjika in Abkhazian style with garlic and walnuts

Here is another recipe for very spicy adjika, which is easy to prepare at home.

Products:

bitter capsicum - one kilogram;
garlic - five heads;
fresh cilantro - 250 grams;
dill - 20 grams;
purple fresh basil - 30 grams;
coriander seeds - one tablespoon;
hops-suneli - 20 grams;
walnuts - 100 grams;
salt to taste.

From hot pepper and garlic it is prepared as follows:

Hang the peppers outside to dry in the fresh air. After a couple of days, rinse it and dry it with paper towels. After this, cut the peppers in half, remove their stems and seeds.
Place the prepared ingredients in a blender bowl along with the peeled garlic. Add fresh herbs, spices, salt and peeled nuts. Beat all ingredients until smooth.

Let the adjika brew for two hours. After this, you can immediately eat it or put it into jars to store the snack.

Adjika with horseradish and apple cider vinegar

This snack can be prepared at any time of the year. It does not need to be canned, as it belongs to the category of raw adjika.

Products:

tomatoes - two and a half kilograms;
bell pepper - 500 grams;
hot pepper - 150 grams;
garlic - 150 grams;
horseradish root - 250 grams;
salt - half a glass;
sugar - one glass;
apple cider vinegar - one and a half glasses.

Adjika from hot pepper is prepared very quickly and then placed in sterilized jars. The maximum shelf life of this product is six months. Snack recipe:

Peel and cut the vegetables as desired.
Pass the products through a meat grinder, mix them with salt, sugar and vinegar.

The appetizer is ready, all you have to do is place it in the prepared bowl. Please note that the degree of spiciness of the finished dish depends on the amount of hot pepper. Therefore, you can adjust it by changing the amount of ingredients to your taste.

Adjika from plum and pepper

The spicy appetizer has an unusual taste and goes great with meat dishes or barbecue. It is prepared from the following products:

plums - two kilograms;
garlic - six heads;
sweet red pepper - one kilogram;
hot pepper - three pieces;
greens - one bunch;
tomato paste - two tablespoons;
salt - 2.5 tablespoons;
sugar - 85 grams;
ground black pepper - half a tablespoon;
ground coriander - half a teaspoon;
cloves (powder) and cumin - a quarter teaspoon each.

Wash the plums and remove the pits.
Wash, process and clean all products. Next, grind them using a meat grinder. Twist the garlic separately.
Transfer the resulting mass into a metal pan with a thick bottom. Add spices, salt and sugar.
Bring the future appetizer to a boil, then reduce the heat and cook it for another quarter of an hour.
At the very end, add the garlic and boil the adjika for another five minutes.

Roll the snack into jars and seal the container.

Adjika with eggplant

An unusual selection of ingredients gives a familiar dish a new taste. It is better to prepare the snack at the end of summer or autumn, when the fresh harvest is ripening in the gardens.

Products:

eggplants - two kg;
tomatoes - three kg;
sweet pepper - one kilogram;
hot pepper - 700 grams;
onions - one kilogram;
sour apples - 2.5 kg;
young garlic - 300 grams;
Sunflower oil - 500 grams;
vinegar - 200 ml;
sugar - 200 grams;
salt - three tablespoons.

Recipe for adjika from hot peppers with eggplants:

Remove peels and seeds from all fruits and vegetables. After this, grind the prepared products using a meat grinder. Chop the garlic separately or crush it using a press.
Add sugar, spices, vegetable oil and salt to the mixture. You can add spices right away or add them gradually (during the cooking process) so as not to accidentally overdo it.
Place the pan with the future appetizer on low heat and cover it with a lid.
Bring the ingredients to a boil and cook for one hour.
Finally add vinegar and chopped garlic. Cook adjika for another five minutes. When the vegetable mass has cooled a little, put it in pre-treated jars and roll up.

Conclusion

We hope that you will enjoy raw adjika and adjika made from hot peppers for the winter. You can easily implement the recipes collected in our article at home. By preparing a few appetizers, you can delight your loved ones with original flavors and additions to the main dishes.