Making adjika at home. The most delicious tomato adjika: a recipe for the winter

The season of preparing vegetables for the winter for good housewives is in full swing: it's time for tomatoes, peppers and other goodies from the south. And this means that it's time to look at old, favorite recipes and not give up on new gastronomic experiments. Below is a selection of adjika recipes, in addition to the usual spicy tomato sauce, you can cook adjika from other, most unexpected vegetables and even berries.

Spicy adjika for the winter - photo recipe step by step

If you love spicy dressings served with meat, the following recipe should definitely be in your culinary piggy bank. Moreover, it does not take much time and products to create an adjika snack bar. Just five vegetables, simple spices, oil, vinegar, and tomato paste are all you need to make this amazing preserve.

Yield: 6 jars of 200 ml

Your mark:

Time for preparing: 2 hours 0 minutes

Quantity: 6 servings

Ingredients

• Green bell pepper: 1 kg
• Tomatoes: 500 g
• Onion: 300 g
• Hot pepper (chili or pepperoni): 25 g
• Garlic: 1 goal.
• Sugar: 40 g
• Vinegar: 40 ml
• Salt: 25 g
• Tomato paste: 60 ml
• Refined oil: 40

Cooking instructions

We wash all the vegetables well, after which we cut off the stalks from the sweet and hot peppers and remove the seeds located on the internal soft partitions.



We also peel the onions and garlic cloves from the husk, and cut off the top of the tomatoes.





In addition, we cut the prepared tomatoes and onions into slices.



Now we put the vegetables in parts in the blender bowl, not forgetting the garlic.



Grind the ingredients until relatively homogeneous.



Pour the mass into a large deep saucepan or an enameled basin and mix the future adjika well.



At the next stage, we introduce white sugar and coarse salt into the bulk.



Add the planned amount of tomato paste to the pan.



It remains to pour a few tablespoons of refined sunflower oil and put the workpiece on medium heat.



We cover the pan with a lid and boil to the desired density for 40 minutes, constantly mixing the snack adjika. After turning off the stove, pour in table vinegar.



Immediately transfer the fragrant hot mass into clean glass jars and put them to sterilize in a suitable pot of boiling water for 30 minutes.



After the specified time, we roll up the jars filled with adjika with lids and leave them to cool, after which we move them to the storage place in the basement or refrigerator.

How to cook adjika for the winter from tomatoes

Many cooks cook adjika quickly using ready-made tomato paste. But it is difficult to call this option ideal, real housewives use only fresh tomatoes, harvested at their own summer cottage or purchased from farmers.

Products:

• The most ripe, selected, fleshy tomatoes - 5 kg.
• Garlic - 0.5 kg (5-7 heads).
• Bulgarian sweet pepper - 3 kg.
• Vinegar, standard 9% - 1 tbsp.
• Salt - 1 tbsp. l. (with a slide).
• Hot pepper in pods - 3-5 pcs.

Cooking algorithm:

1. First, disassemble the garlic into teeth, peel. Rinse all necessary adjika vegetables. Then cut the stalks off the tomatoes, cut into pieces. Do the same with pepper, except for the stalks, remove the seeds, you can rinse again under running water. Do not de-seed hot peppers.
2. Next, twist all the vegetables in an old conventional mechanical meat grinder. (Experienced housewives say that newfangled kitchen helpers, like food processors or blenders, do not give the desired consistency.)
3. Pour salt, followed by vinegar, mix.
4. Leave adjika for 60 minutes. Take a sample, if not enough salt and vinegar, then add.

According to this recipe, you do not need to cook adjika, so it will retain all the beneficial properties. You can take products half as much, make sure that adjika “leaves” well, and cook it as needed.

Harvesting adjika for the winter from zucchini

Classic adjika is peppers and tomatoes, but modern housewives are ready to experiment with this dish. One of the most original solutions is the use of zucchini, they make the texture more delicate, fragrant. Such adjika, if made a little less spicy, can be used as a full-fledged snack dish.

Products:

• Young zucchini - 3 kg.
• Bulgarian pepper - 0.5 kg.
• Salt - 50 gr.
• Fresh carrots - 0.5 kg.
• Red, ripe tomatoes - 1.5 kg.
• Vegetable (even better olive) oil - 1 tbsp.
• Granulated sugar - 0.5 tbsp.
• Ground hot pepper - 2-3 tbsp. l.

Cooking algorithm:

1. Preparation of yummy begins with washing and cleaning vegetables. Zucchini, if old, then clean from seeds. Do the same with pepper.
2. Cut vegetables into bite-sized pieces. Grind everything in the good old way - in a meat grinder.
3. Add granulated sugar, salt, pour in vegetable oil.
4. Put on the stove. Wait until it boils, then cook over very low heat for 40 minutes, stirring all the time, as the vegetable mass tends to quickly burn to the bottom of the container. At the end of cooking, add hot pepper.
5. After adding pepper, squash adjika can still be kept on the stove for 5 minutes and can be clogged.
6. Sterilize jars, they must be hot, lids too. Wrap up for the night.

And let the guests enjoy the unusual taste of adjika in winter and wonder what kind of mysterious ingredient the hostess added here!

How to cook adjika for the winter with garlic

The following recipe is suitable for those housewives who would like to treat their relatives with adjika, but are afraid to cook it because one of the household members cannot tolerate the taste of hot pepper. According to the recipe, this role is “assigned” to garlic, it will take quite a lot.

Products:

• Tomatoes - 2.5 kg, ideally the Bull's Heart variety, they are very meaty.
• Apples "Antonov" - 0.5 kg.
• Bulgarian pepper - 0.5 kg.
• Vegetable oil - 1 tbsp.
• Carrots - 0.5 kg.
• Dill and parsley - in a small bunch.
• Garlic - 2-3 heads.
• Vinegar (classic 9%) - 2 tbsp. l.
• Salt, ground black pepper.

Cooking algorithm:

1. Prepare vegetables, everything should be perfectly washed, remove seeds and tails from apples and peppers, stalk from tomatoes, cut carrots on both sides.
2. Next, cut the vegetables into medium-sized pieces. Grind into puree using a meat grinder.
3. According to the recipe, rinse and dry the greens, do not need to pass through a meat grinder, chop finely enough.
4. Add salt and pepper to vegetables. Pour vegetable oil into the future adjika. Vinegar is recommended to be poured a few minutes before turning off. Since, according to this recipe, the time for boiling adjika is quite long - 2 hours, the vinegar will evaporate.
5. The pan should be enameled, vitamins are less destroyed in it. 5 minutes before the end of the cooking process, send finely chopped greens to the saucepan and pour in the vinegar according to the norm.
6. Lids and containers must first be sterilized in the oven or over steam. Pour hot fragrant adjika, roll up.

Leave a jar for tasting, hide the rest away, otherwise, after the first sample spoon, the family will be difficult to stop.

Adjika recipe for the winter with horseradish

Adjika is a dish of Georgian cuisine, moving to another country or part of the world, it naturally transforms, adapting to local conditions and products. For example, Siberian housewives suggest preparing this dish based on horseradish, which gives no less spicy taste than vigorous Georgian peppers.

Products:

• Juicy tomatoes - 0.5 kg.
• Horseradish root - 1 pc. medium size.
• Garlic - 1 head.
• Salt - 1.5 tsp.
• Sugar - 1 tsp

Cooking algorithm:

1. The technology is as old as the world. At the first stage, you need to prepare tomatoes, horseradish and garlic, that is, peel, rinse, cut into pieces suitable for twisting in a meat grinder.
2. When the turn of chopping horseradish comes, it is advised to twist it not into a plate, but into a plastic bag, securing it with an elastic band. Then the very vigorous flavors of horseradish and its essential oils will be perfectly preserved and will not “get lost along the way”.
3. Gently combine the tomato-garlic mass with twisted horseradish, add salt and sugar, stir until dissolved.
4. Sterilize jars, arrange adjika in containers, cork with metal lids.

You can not make such vitamin preparations for the winter, but cook adjika with horseradish directly to the table, with a margin for several days in advance.

Adjika for the winter you will lick your fingers - the most delicious recipe

The more vegetables are included in adjika, the greater the variety of tastes and aromas awaits the taster. The only point - it is important not to overdo it with hot peppers. When there is too much of it, it will no longer be possible to feel the taste of tomatoes or bell peppers. And for the stomach, excessive sharpness is not very useful.

Products:

• Juicy, tasty, ripe tomatoes - 1 kg.
• Bulgarian pepper - 5 pcs.
• Fresh cilantro - 1 small bunch
• Apples with a sour taste, for example, "Antonov" - 0.5 kg.
• Carrots - 0.3 kg.
• Parsley - 1 small bunch.
• Garlic - 2 heads.
• Hot pepper - 3-4 pods.
• Refined sunflower oil - 1 tbsp.
• Salt - 0.5 tsp.

Cooking algorithm:

1. According to tradition, the hostess is first expected by vegetables. They need to be cleaned of skin, stalks, seeds. Rinse thoroughly in several waters (or under running water).
2. Cut into pieces so that it is convenient to twist in a meat grinder. According to this recipe, it is allowed to use a newfangled blender for chopping vegetables.
3. Add salt to the aromatic vegetable mixture, pour in the oil. Greens - parsley, cilantro - can be finely chopped, can be sent with the rest of the vegetables to a meat grinder / blender.
4. The cooking process lasts at least two hours, the fire is small, frequent stirring will only benefit.
5. Arrange adjika in small glass containers, previously sterilized. Roll up lids.

Adjika recipe for the winter without cooking

Harvesting vegetables for the winter is usually a very long process. You must first clean all the vegetables, then wash, chop. The cooking process itself can take up to 2-3 hours or sterilization, when there is a danger that the jar will not withstand heat and burst. But there are options for fast cooking adjika that do not require cooking or sterilization, and therefore are popular.

Products:

• Ripe tomatoes - 4 kg.
• Bulgarian pepper - 2 kg.
• Hot pepper in pods (or chili) - 3 pcs.
• Garlic - 6-7 heads.
• Vinegar (classic version 9%) - 1 tbsp.
• Coarse salt - 2 tbsp. l.

Cooking algorithm:

1. According to this recipe, you can simultaneously sterilize jars, lids and prepare vegetables.
2. Peel peppers and tomatoes from tails, and peppers also from seeds. Garlic undressed into teeth, remove the husk. Wash all vegetables.
3. Grind into a homogeneous mass using your grandmother's favorite meat grinder or a modern blender.
4. After adding salt and vinegar, mix the fragrant and spicy mass thoroughly.
5. Leave for 60 minutes in a cool place, covering the container with a cloth (not a lid).
6. Mix again, now you can put it into prepared jars, roll up the lids.
7. It is recommended to store such adjika in a cool place, ideally in a personal cellar, but it can also be in the refrigerator.

Adjika, prepared in this way, retains the greatest amount of vitamins and minerals.

Homemade adjika for the winter without tomatoes

Each person is individual, there are those who cannot stand tomatoes, but they cannot refuse hot sauces. There are recipes in which tomatoes play a secondary role or are not used at all.

Products:

• Sweet pepper - 1.5 kg.
• Garlic - 3-4 heads.
• Seasonings (coriander seeds, dill) - 1 tbsp. l.
• Red hot pepper - 3-4 pods.
• Vinegar 9% - 2 tbsp. l.
• "Hmeli-suneli" - 1 tbsp. l.
• Salt - 3 tbsp. l.

Cooking algorithm:

1. The hardest part of this recipe is peeling and rinsing the garlic.
2. Bell peppers are easier to peel, remove stems and seeds. Hold hot pepper under running water, remove the tail.
3. Twist the peppers and garlic in a meat grinder. Grind coriander and dill seeds, add to the fragrant mixture of peppers and garlic.
4. Add salt. Boil 30 minutes. Pour in the vinegar. Boil for another 10 minutes.
5. Arrange in small containers that have passed the sterilization stage. Cork with lids, which were also pre-sterilized.

Senor Tomato can sleep peacefully, adjika is fragrant, juicy, tasty without it!

The recipe for the original adjika for the winter with apples

Fragrant juicy apples with sourness greatly ennoble the taste of adjika. That is why they are an important part of many sauces and hot spices.

Products:

• Tomatoes - 3 kg.
• 9% vinegar - 1 tbsp.
• Sour apples - 1 kg.
• Bulgarian pepper - 1 kg.
• Vegetable oil - 1 tbsp.
• Carrots - 1 kg.
• Garlic - 2 heads.
• Hot pepper - 2 pcs.
• Sugar -1 tbsp.
• Salt - 5 tbsp. l.

Cooking algorithm:

1. Peel, rinse, chop vegetables and apples with hot pepper into a homogeneous mass using a blender / ordinary meat grinder.
2. Lastly, send the garlic to the meat grinder and twist it into a separate container.
3. Stew the fruit and vegetable mixture in an enameled container for 45 minutes (the fire is very weak, frequent stirring with a wooden spoon is welcome).
4. Add salt with sugar, oil with vinegar. Withstand 10 minutes. Add garlic. Hold on for another 5 minutes.
5. This time is spent on sterilizing containers and lids.

Delicate apple aroma and sharp taste of adjika will be a great decoration for any meat dish.

Simple homemade plum adjika for the winter

Of all the fruits growing in the middle lane, the plum is the most unique. It goes well with sweet desserts, good in pies, goes well with meat and fish. But the plum in adjika is especially refined.

Products:

• Plums of sour varieties - 0.5 kg.
• Bulgarian pepper - 0.5 kg.
• Garlic - 2 heads.
• Hot pepper - 2 pods.
• Tomato paste - 1 tbsp. l.
• Sugar - 4 tbsp. l.
• Salt - 2 tbsp. l.
• Vinegar 9% - 2 tbsp. l.

Cooking algorithm:

1. Rinse plums and peppers, remove pits and seeds from fruits. Peel and rinse the garlic, just rinse the hot pepper pods.
2. Send everything to a meat grinder, transfer to an enameled pan / basin.
3. Sprinkle with sugar, salt, put tomato paste.
4. The cooking process lasts 40 minutes. Pour in the vinegar 5 minutes before completion.

Such adjika can be served almost immediately to the table (after cooling). You can prepare for the winter, spreading out in sterilized jars and corking.

Harvesting for the winter - Bulgarian adjika

It is clear which product will be the main one in adjika with the prefix "Bulgarian", naturally, sweet, juicy, beautiful peppers. And its taste is more delicate, compared to the sauce prepared on the basis of classic recipes only with tomatoes.

Products:

• Sweet pepper - 1 kg.
• Garlic - 300 gr. (3 heads).
• Hot pepper - 5-6 pods.
• Vinegar 9% - 50 ml.
• Sugar - 4 tbsp. l.
• Salt - 1 tbsp. l.

Cooking algorithm:

1. Remove the seeds from the Bulgarian sweet pepper, cut off the tails of both peppers. Rinse, then use a classic mechanical meat grinder.
2. Peel the garlic, rinse, also send to the meat grinder.
3. Add salt and sugar to the resulting aromatic mixture, stir until completely dissolved. Pour vinegar here, mix again.
4. Adjika is not boiled, but before laying out in containers and clogging, it must be infused (at least 3 hours).

You need to store adjika from bell pepper in a cold place.

Awesome green adjika - harvesting for the winter

This adjika, which has a stunning emerald color, is called the gastronomic hallmark of Abkhazia. But any housewife can cook an unusual seasoning for meat: it does not contain any secret and exotic ingredients.

Products:

• Bitter green peppers - 6-8 pods.
• Garlic - 1 head.
• Cilantro - 1 bunch.
• Salt - 1 tbsp. l.

Cooking algorithm:

1. Peel and wash the garlic, just cut off the tails of the pepper. Cut into pieces.
2. Rinse cilantro, dry.
3. Using a sharp knife, chop all the prepared ingredients as finely as possible, and then mix with salt.

A real Abkhaz hostess grinds vegetables, herbs and salt in a mortar, but if you want to make the process faster, you can use a meat grinder by passing the mixture through a grate with small holes twice. This adjika has an amazing taste and an exotic look!

Unusual gooseberry adjika

Products:

• Green gooseberries (may be slightly unripe) - 1 kg.
• Salt - 1 tbsp. l.
• Hot red pepper - 10 pods (can be reduced).
• Garlic - 300 gr.
• Coriander seeds - 1 tbsp. l.

Cooking algorithm:

1. Rinse the gooseberries, garlic (pre-peel it), pepper. Dry. Send to the meat grinder.
2. Grind coriander in a mortar or grind with an electric coffee grinder. Divide into jars.

The most original, but at the same time fast adjika is ready. Store it in the refrigerator and serve only on special occasions.

We are waiting for your comments and ratings - this is very important for us!

Do you know what real Abkhazian and Georgian homemade adjika is? How do you say authentic? So. It is a paste of hot red pepper, garlic, salt and herbs. And that's it, nothing else is added. Incredibly fragrant, burning and spicy meat sauce. It's not hard to make, but...

however, everything rests on a variety of pepper, which grows only there, in Abkhazia, and some spices, such as blue fenugreek (“utskho suneli”), which, for some reason I don’t understand, are not sold here (“suneli hops” are, but “utskho” why No, it's surprisingly simple. And yet you can try to make such an adjika.

How to make Georgian adjika at home

We grind in a mortar to a homogeneous paste 2-3 hot red peppers (since we can’t get Abkhazian pepper, we choose the most vigorous chili) along with 2 cloves of garlic and coarse sea salt. We add pounded dry spices there (1/3 tsp each of suneli hops for lack of utsho and cilantro seeds). And it's all. Such adjika is stored in the refrigerator, it costs a very long time.

The above recipe for adjika quite accurately conveys its authentic spirit. The addition of basil, dill, and similar liberties, which are also recommended in addition to it, is a matter of taste. Like all other recipes for adjika or what it is called.

What is called home adjika with us

I cook the most basic version of adjika - from ripe sunny tomatoes and poured sweet pepper. I use it as a sauce for meat and pasta, rice and lentils, actively add it to borscht and kharcho, eat it with dumplings and manti. It is ideal - discreetly bright, richly modest, fragrant and emphasizing. I recommend it to you as a base for soup dressings and stews, an addition to stewed beef and fried pork, “quick” ketchups and tomato sauces.

Ingredients for the recipe for adjika "in Russian"

• 5 kg of ground tomatoes of the "Cream" type;
• 5 kg of red bell pepper;
• 0.5 cups of table vinegar;
• 1 cup of sugar;
• 2-3 heads of garlic;
• salt to taste.

Homemade adjika from tomatoes and bell peppers

The set of products is very concise - there is nothing superfluous in it, only the most necessary, but it is precisely in this minimalism that the main secret of my adjika lies: simplicity and richness of taste. TOMATOES

So, wash the tomatoes, leave them for 10-15 minutes so that the water is a little glassy. We carefully cut off the spoiled places, crushed, scratched, ugly and substandard. We remove the stem. depending on fruit size cut them into 2-4 pieces.

PEPPER

Wash, remove the stalk, and with it all the seeds, membranes and possible spoiled parts.

GARLIC

MEAT GRINDER

We take out a meat grinder, install (collect) on a table, convenient for the work of gentle male hands and small children's hands. We designate the front of work - peeled peppers and sliced ​​\u200b\u200btomatoes. Everyone, having given an important strategic task, we leave for the next room - to do a manicure, read a book, chat on the phone. As soon as you hear that the subordinates have coped with the task, return - you are left with completely nonsense.

COOKING

Pour the twisted tomatoes and peppers into a large saucepan and put on fire. Bring to a boil, reduce the gas to a minimum and boil adjika for about 40 minutes.

SALT, SUGAR

Add sugar and salt and taste. Let's try again. We correct the taste and conduct a tasting again (preferably with a slice of fresh Borodinsky and a couple of pieces of boiled pork). As soon as it seems to you that it would not hurt to add a little more, quite a bit of salt, stop: just enough. As a rule, cooled adjika feels a little more salty than hot.

VINEGAR, GARLIC. SUNSET

Banks sterilized? Did you boil the lids?

Then quickly pour in the vinegar, squeeze the garlic, stir well and pour. Cover with lids, roll up and hide under a couple of blankets. After a day, adjika can be transferred to the pantry, where it can be stored, taking it out as needed.

It's all. Really, just? Especially playful. Output - approximately 6.5 liters.

This is how much homemade adjika is stored in my pantry, a product in demand!

What products can you make adjika at home?

By experimenting, you can add various components to adjika:

- zucchini and eggplant;
- carrots and pumpkin;
- plums and cherry plums;
- beets and celery;
- apples and pears;
- mushrooms;
- green tomatoes;
- horseradish;
- chilli;
- onion;
- vegetable oil;
- nuts;
as well as a variety of herbs and spices.

And what do you make adjika from?

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

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

Adjika: homemade recipe with tomatoes

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

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

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

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

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

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

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

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

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

Pepper adjika recipe

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

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

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

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

Recipe for delicious adjika with garlic (spicy)

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

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

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

Cooking from plums: adjika recipe with photo

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

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

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

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

Alternative recipe: adjika with tomatoes, carrots and apples

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

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

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

Adjika is a spicy seasoning in the form of a paste sauce, which is made from hot pepper, garlic, salt and spices. It is traditional for Abkhazian cuisine. In Georgian, Armenian, Russian cuisine, it is prepared with various variations - with the addition of vegetables (tomatoes, carrots, apples). It can be red and green: the first is prepared from red pepper, the second, respectively, from green. Below we will present you two traditional adjika recipes - Abkhazian and Georgian.

Adjika in Abkhazian: recipe

Abkhazian adjika is prepared without much difficulty, like all traditional dishes of the Abkhaz people. The culinary specialists of Abkhazia have long adopted the motto: simple, natural, tasty.
Adjika, which is of great importance among Abkhazians, has a spicy taste and excellent aroma, enhances appetite. However, of course, it is not suitable for those who do not like spicy dishes.

Important! Adjika is contraindicated for people with gastritis, increased acidity of the stomach, problems with the kidneys and liver, pregnant women, nursing mothers, and young children.

The nutritional value of the seasoning is 59 kcal per 100 grams of product. It has 1 gram of protein, 3.7 grams of fat and 5.8 grams of carbohydrates. Seasoning is recommended to be added to fish, meat and vegetable dishes, used in dietary nutrition.

Kitchen tools

To prepare this spicy seasoning you will need:

• pan;
• plate;
• a spoon;
• coffee grinder;
• meat grinder;
• garlic press;
• immersion blender.

Ingredients

The following components are put in adjika in Abkhazian style:

• hot red or green pepper (fresh or dried) - 1 kg (it is better to hold fresh pepper for seven days on the balcony so that it wilts);
• whole seeds - 100 g;

• - 100 g;
• - one head;
• fresh cilantro - one bunch;
• salt - two tablespoons.

Important! To avoid burning the skin on the hands, operations with pepper should be done with gloves. You should also protect your face. Hands that have come into contact with the spice should not touch the mucous membranes of the mouth, eyes, nose. And if adjika, when it gets into your mouth, caused you a strong burning sensation, then in no case should you drink it with water - it will be even worse. Put out the "fire" in the mouth will help a small piece of butter, cream, yogurt or milk.

How to do

The preparation of traditional Abkhazian seasoning can be divided into 13 steps:

Adjika in Caucasian style: recipe

The second recipe is also quite simple. Adjika is spicy and fragrant; it is made from two types of pepper with the addition of , which give it a milder taste.

Did you know? Abkhaz healers have long recommended adjika as a remedy for diseases of the digestive system. The valuable substances that it contains improve metabolism and blood circulation, and also increase the body's defenses against viral diseases.

Kitchen tools

To prepare the Caucasian seasoning, you will need:

• pan;
• blender.

Ingredients

From the products should be prepared:

• - 185 g (dried for a week);
• hot pepper ordinary (red, green) - 225 g;
• garlic - 200 g;
• walnuts - 150 g;
• coriander - 50 g;
• ucho-suneli (blue fenugreek) - 25 g;
• ground red pepper - 75 g;
• salt (preferably sea) - 150 g.

How to do

Step-by-step instructions for preparing adjika in Caucasian style are as follows:

What else can be added for spice

For piquancy, culinary specialists sometimes add greens:,. Also, to reduce the spiciness, tomatoes are used among the ingredients,