Spicy adjika - the most delicious recipes for a fiery snack. Hot (hot) pepper - seasonings, adjika

Step-by-step recipes spicy adjika for the winter with garlic, apples, various peppers, tomatoes

2018-07-15 Marina Vykhodtseva

Grade
recipe

2874

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

1 gr.

4 gr.

Carbohydrates

8 gr.

70 kcal.

Option 1: Classic spicy adjika for the winter with tomatoes and peppers

For classic adjika, this recipe requires both tomatoes and sweet pepper, And spicy pods. The recipe involves cooking, so the workpiece is perfectly stored in cool place not only until the new harvest, but also for several years. In addition to the main ingredients, you need garlic. If desired, you can reduce the amount in this recipe.

Ingredients

2 kg of tomatoes;
1.5 kg pepper (sweet);
200 g hot pepper;
170 g garlic;
0.15 l oil;
60 g salt;
120 g sugar.

How to cook classic spicy adjika

Rinse both types of peppers and tomatoes. Peel the garlic. Chop tomatoes and peppers in large pieces. Be sure to remove the seeds from bell peppers.

First we twist the tomatoes. Place in a saucepan on the stove, boil for about seven minutes, removing the foam. Next add hot and sweet peppers, also twisted through a meat grinder. Let the adjika boil for another fifteen minutes.

Add salt, sugar, add oil and add garlic. Now we boil the adjika for literally three minutes. We should be ready by now sterile jars. Their volume is not important. Screw caps also need to be rinsed in boiling water.

Lay out the hot adjika and immediately twist it. Turn the jars with the sharp preparation over and leave for a day. There is no need to cover; let the adjika cool naturally.

Sometimes garlic is added and twisted together with tomatoes, but not everyone likes its boiled aroma and taste. You can also pour it into the finished adjika at the very end, after which turn off the stove. In this option, it is important to rinse the cloves well, otherwise the workpiece will quickly turn sour.

Option 2: Quick recipe for homemade adjika for the winter (spicy)

Here is the recipe for not just spicy, but vigorous adjika in Georgian. The sauce mainly consists of hot pepper and garlic. To smooth out the taste it is added vegetable oil. A mandatory ingredient is the seasoning hops-suneli. It is usually sold in spice departments, packaged in a jar or bag.

Ingredients

10 pepper pods;
65 g garlic;
1.5 tsp. dry seasoning khmeli-suneli;
20 g fresh cilantro leaves;
a couple of spoons of salt;
5 tablespoons rast. oils

How to quickly make spicy adjika

Cut the pepper into several pieces, each pod. We cut off the green tail and leave everything inside. We simply peel the garlic. Finely chop the cilantro.

Grind hot pepper and garlic. Add salt, suneli hops, and sometimes add a spoonful of sugar for depth of flavor. We rub it all thoroughly.

All that remains is to season the adjika with natural vegetable oil and transfer it to a jar. Screw on the lid and put it in the refrigerator. There is no need to roll up the adjika; it can be stored well all winter without it.

For viscosity and moisture, you can add a couple of ground bell peppers to adjika or twist one tomato. Often, on the contrary, it is dried and poured into jars; this seasoning is convenient to use for preparing stews and kharcho, but in this case we exclude oil.

Option 3: Spicy adjika for the winter (vegetable)

Adjika can contain not only tomatoes and peppers, but also various other vegetables. Here is the recipe with onions and carrots. You will definitely need some vegetable oil, some of the vegetables will be stewed in it, this will significantly improve the taste of adjika. This recipe does not add garlic.

Ingredients

0.8 kg carrots;
0.8 kg of onion;
3 kg of tomatoes;
400 g hot pepper;
1.5 kg of sweet pepper;
300 ml oil;
80 g salt;
90 g sugar.

Step by step recipe

Clear all onions and twist through a meat grinder. It is advisable to insert a grille with large holes into the device. Pour vegetable oil into a saucepan, add the onion, and cook over low heat for about five minutes.

We peel or simply wash the carrots well, cut them into pieces, and twist them. Add to the onion. Cook the vegetables for ten minutes.

Cut the bell pepper and spicy in pieces, put it in a meat grinder, pour it into the onions and carrots. Grind the tomatoes and pour in next. Boil the spicy adjika for 45 minutes.

Season the workpiece with salt, add sugar, it is advisable to try adjika after that. Place into jars immediately while the sauce is hot. Twist and turn upside down.

If there are not enough carrots, then you can take more onions or vice versa, but in general it is recommended to stick to specified quantity so that you don’t have to recalculate the amount of spices.

Option 4: Spicy adjika for the winter with horseradish

Another recipe for mixed adjika with tomatoes and peppers, but with the addition of horseradish. This preparation does not need to be cooked, so it is also a quick option. We choose fresh, ripe, but not overripe vegetables, wash them thoroughly, and be sure to dry or wipe them.

Ingredients

3 kg of tomatoes;
1.5 kg pepper;
230 g garlic;
20 ml of essence;
150 g horseradish;
5-7 chili;
120 g salt;
150 g sugar.

Step by step recipe

To chop vegetables for this type of adjika, it is best to use a meat grinder. Only she gives small pieces, the combine is not suitable. We cut the washed vegetables into pieces that will easily fit into the hole, and drive them through.

We peel all the garlic and also send it along, you can twist the splice into a total mass. Take a saucepan or basin, a bucket that will hold all the ingredients.

The most difficult part of this recipe is twisting the horseradish. We take only fresh roots; dry ones are difficult to work with. Peel and cut with a knife. Since the root is hard, you need to chop it into small pieces. We twist them last. It is advisable to do this in a ventilated area so that it does not irritate your eyes too much.

Combine horseradish with the rest of the ingredients. Add salt and sugar, mix well. At the very end, add a little vinegar to be safe. You can also cook without it if you do not plan to store the product for more than three months. If the tomatoes are fleshy and sweet, then you don’t need to add sugar to them; we make adjika without it.

All that remains is to pour the spicy adjika into jars. It is already ready for use, but will also last wonderfully until spring. We take a tight lid, you can screw it on, no air should pass through.

This adjika is very convenient to hold in plastic bottles, they easily fit in the refrigerator door shelf. Just wash and dry the container first.

Option 5: Spicy adjika for the winter with apples

Very tasty and flavorful sauce, which can be prepared with any apples, but it is better to choose sweet and sour varieties. In addition to fruits, fresh or dried hot pepper pods are a must. The recipe is based on tomatoes and bell peppers. For this adjika you need a saucepan, since the preparation requires cooking on the stove.

Ingredients

2.2 kg of ripe tomatoes;
1.4 kg pepper;
80 g garlic;
0.15 l oil;
kilogram of apples;
1 tsp. coriander;
90 g sugar;
55 g salt;
0.2 tbsp. vinegar 3%;
7 chili pods.

How to cook

Rinse tomatoes, peppers and apples. Grind the tomatoes and pepper pulp through a meat grinder. We put them on the stove and start cooking while we can work on the other ingredients.

While we are peeling the apples, cut them into pieces convenient for scrolling, and simply cut the hot pepper into several pieces. We run it all through a meat grinder, and then put it in a saucepan with a boiling base. Cook adjika for exactly an hour over low heat.

There is time to prepare sugar and salt, and also peel the garlic. You can also twist it, or simply rub it and run it through a press.

Ten minutes before the end of cooking, add garlic, sugar and salt, and add oil. Unrefined products are used for preparations. Mix and cook together.

Pour in the bite, then take a dry and clean ladle, stir and immediately scoop up the spicy adjika, put it in jars, and put a seaming lid on each one. We seal it using a special key (machine). The jar must be turned over immediately. Set aside until completely cool.

When tomatoes boil, a foam usually forms, which should be removed. Also, the tomato mass often rises, so we take large saucepan with plenty of free space.

The first thing we do is pepper. When purchasing, we choose exclusively red meaty varieties, ideally suitable variety roundunda, he has sweetish taste, with a subtle hint of spice. We will save red and yellow peppers for other preparation options.

So, cut the pepper lengthwise, remove the seed box, and also cut out all the white soft veins. We wash the peeled fruits and dry them with a kitchen napkin.

Next we prepare the garlic - peel it, rinse and dry it. Add the sparkle to your taste, for a stronger spiciness we add a few pieces, for a muted spiciness we add half or one small pod. Peel hot peppers while wearing gloves so as not to burn your fingers.

Now we need a blender bowl, install a metal knife attachment into it, load all the prepared ingredients. Before loading, cut the sweet peppers randomly. If you don’t have a blender, take a meat grinder and install a grid with small fractions.

Grind the pepper and garlic, resulting in a bright red granular mixture.

Transfer the pepper mass into a deep glass container. Add a portion of granulated sugar and table salt. Mix. Next, pour in a portion of vinegar, as mentioned above, choose apple cider vinegar. Mix again. We leave the future adjika alone for an hour.

In the meantime, thoroughly wash and sterilize the jars. We do not lose sight of this process, since we do not preserve adjika, but store it in the cold; the container must be perfectly clean.

We pack adjika into jars and seal it nylon covers, we send it to the refrigerator shelf.

How long can raw adjika be stored?

According to observations, the shelf life of raw adjika depends on its components; if it contains sparkle, salt, garlic, then it is stored for a long time, until winter, and maybe longer, if you also pay special attention to cleaning the jars and products. If added to the composition fresh tomatoes, or it is made exclusively from sweet bell peppers, then the shelf life is sharply reduced.

Ready raw adjika You can freeze it, you don’t have to worry, once you defrost it, it will still be fragrant and tasty. This preparation is often served at the table with poultry or meat dishes, but also with potatoes or a piece of bread; adjika also goes well. Experiment.

Bon appetit and successful preparations!

Real oriental adjika is prepared only with rubber gloves - it has such a “burning” taste. And if the scalding-hot mixture for direct consumption is not subjected to heat treatment, preparations for the winter are usually boiled, stewed on the stove, and preserved according to all the rules.

“Adjika” translated from Abkhazian means “salt”. Usually this is a pasty mass of red color, but when using unripe fruits it can also be green.

Composition, calorie content and benefits of spicy snacks

Spicy adjika is not a delicacy that “scatters” instantly. They eat it a teaspoon at a time, spreading it on bread or as a snack, complementing the taste of a roast, soup, or side dish. aromatic seasoning. IN classic appetizer There are no tomatoes, as well as their inherent sourness, but there is plenty of spiciness. The mixture is usually prepared in small jars with a volume of 250-350 ml, so as not to spoil the contents by frequent opening.

The supplement is considered low-calorie, containing 50-60 kcal depending on the products used. The composition of the hot seasoning is presented natural ingredients, the main ones of which are: hot chili pepper, garlic, salt and herbs. Often the recipe is supplemented walnuts, cilantro, hops, marjoram. Chemical composition presented in the table below.

Table - Contents in adjika useful substances and vitamins

Vitamins, mg per 100 g	Minerals, mg per 100 g	Other substances, g per 100 g
Vitamin C - 30	Calcium - 9	Water - 94.1
Nicotinic acid - 0.6	Phosphorus - 16	Proteins - 0.9
Folic acid - 11	Magnesium - 12	Fats - 0.6
Vitamin A - 0.02	Potassium - 564	Carbohydrates - 3.9
Vitamin B - 0.14	Sodium - 25	Fiber - 0.7
Riboflavin - 0.09	Iron - 0.5	Sugar - 2.55
Thiamine - 0.01	Zinc - 0.15	Fatty acids - 0.41

The beneficial properties of the spicy additive appear depending on which adjika recipes for the winter are used. Regardless of the composition, the supplement increases appetite, normalizes digestive processes and metabolism. The combination of garlic, hot pepper and seasonings has a healing effect on the body:

strengthens the immune system;
kills harmful viruses;
activates blood circulation;
improves the functioning of the genitourinary system;
increases potency;
increases activity;
strengthens blood vessels;
saturates cells with oxygen.

Should be used with caution spicy snack people with diseases of the digestive tract (gastritis, ulcers), kidney and heart diseases. The product is completely contraindicated for pregnant and lactating women and small children.

Varieties

There are two types of sauce-like adjika - Abkhazian and Georgian. They differ in the composition of ingredients, cooking methods and taste. There is also dry ready mixture- akhkhila, consisting of dried pepper, herbs, garlic and spices. This “powder” is used for preparing marinades, adding spice to soups, fish, and roast meat.

Abkhazian adjika comes in two types.

Red (aparpyldzhika). Puree-like mass of red chili pods, walnuts, salt, garlic, savory seeds, dill, cilantro, basil. Pairs with fish and meat dishes, stewed vegetables.
Green (ahushuajika). Thick mixture of unripe greens burning pods, salt, large quantity aromatic herbs: dill, basil, mint, cilantro. It is used more often as a seasoning for snacks made from dairy products.

Georgian is conventionally divided into three types.

Popular. Contains ripe hot and sweet red peppers, wine vinegar, cilantro, garlic.
Simple. Includes, in addition to the above ingredients, juicy tomatoes and spicy herbs.
Spicy. It is prepared only from hot green pods and aromatic herbs.

Freshly prepared red Abkhazian seasoning is considered the most hot. It is served with baked meat, stewed vegetables, soups, rice. Green adjika softer in taste, goes well with stewed chicken, squash or eggplant caviar. Sometimes the mixture is used to coat poultry. As a result, a golden brown crust forms after baking.

Adjika for the winter: a classic version without cooking

Peculiarities. Classic recipe adjiki (they call it “male”) does not imply heat treatment ingredients. The supplement is prepared from selected vegetables, chopped in a suitable manner. The meat grinder allows you to save bright color, but does not give the desired homogeneity. A blender helps to obtain a homogeneous puree-like mass, but of a lighter shade - due to grinding the seeds.

What to prepare:

chili - 1 kg;
garlic - 0.5 kg;
salt, grind No. 0 - 150 g;
aromatic herbs (dill, coriander, suneli hops) - 100 g.

How to do

Prepare the vegetables: wash the pods, remove the membranes and seeds, peel the garlic cloves. Dry.
Grind the ingredients in an accessible way. Chop the greens with a knife.
Add salt, mix the ingredients, wearing rubber gloves.
Place the raw mixture in sterilized jars and store in the refrigerator or cellar.

The recipe for adjika with pepper without cooking can be slightly modified by adding horseradish, replacing 200-300 g of hot fruits to reduce the pungency with bell pepper.

Acute variations with and without preservation

The fiery classic adjika is a close “relative” of the Mexican salsa sauce; it has a similar pungent taste. Modern housewives complement traditional recipe homemade adjika green and red tomatoes, beets, even pears, apples, experimenting with various additives and seasonings at your discretion.

In Abkhazian

Peculiarities. The recipe for adjika in Abkhazian style with nuts involves bringing the mixture to a boil and then rolling it up iron lids for the winter. The appetizer will have a spicy aroma, complement the taste of barbecue, cutlets, and serve as a seasoning for manti, poultry, and fried meat.

What to prepare:

hot pepper - 0.5 kg;
peeled walnut kernels - 100 g;
salt - 100 g;
ground coriander seeds - one and a half tablespoons;
garlic - 150 g;
cilantro - half a bunch;
parsley - half a bunch.

How to do

Dry the washed greens and pods, previously cleared of partitions and seeds.
Grind with a blender or meat grinder two or three times until an almost homogeneous mass is obtained.
Fry the nuts in a dry frying pan, chop with a knife or pass through a meat grinder.
Mix all the ingredients, first crushing the garlic with a press, add salt.
Transfer the mass into a basin or pan, cover with gauze, and leave in a warm place for three days. Stir a couple of times a day.
On the fourth day, boil the mixture, immediately remove from the stove, put into dry jars and seal for the winter.

In Georgian

Peculiarities. The fiery Georgian seasoning will delight you with its “vigorous” taste, spicy aroma of herbs, and rich red color. This additive will stimulate the appetite, add a spicy note to dishes made from meat, fish, poultry, vegetable stew and soups. Salt for the recipe will do only stone, coarsely ground. Iodized will cause fermentation and spoilage of the product.

What to prepare:

hot chili - five pods;
bell pepper- half the fruit;
garlic - a whole head;
fresh dill - one bunch;
khmeli-suneli - two packages;
dried coriander - one package;
dried cilantro - 20 g;
salt - two teaspoons;
walnuts - seven pieces;
vinegar 3% - two teaspoons.

How to do

Crush or grind walnuts and coriander grains into flour.
Rinse prepared and peeled vegetables. Dry then cut.
Place in a blender bowl and grind, gradually adding vinegar.
Add chopped dill there.
Rearrange homogeneous mass into a bowl, add chopped cilantro, spices, and salt.
Mix with gloves, adding crushed garlic, coriander and nut flour.
Mix until it reaches the consistency of butter.
Transfer to sterilized jars and seal.

Contrary to misconceptions, the real Georgian seasoning does not contain tomatoes. Only peppers give the preparation its red color. Previously, they were dried in the sun and ground between stones, but now the procedure has been simplified thanks to a blender.

In Bulgarian

Peculiarities. Fragrant adjika in Bulgarian (another name is Lelya) will preserve beautiful view for a long time. Secret rich color And long term storage in addition of aspirin. The tablets will act as a kind of preservative and will prevent the preparation from fermenting.

What to prepare:

tomatoes - 3 kg;
sweet bell peppers - 0.5 kg;
garlic - 250 g;
hot chili - 250 g;
aspirin (acetylsalicylic acid) - six tablets;
salt - half a tablespoon.

How to do

Remove the partitions and seeds from the pods, remove the stems from the tomatoes, peel the husks from the teeth.
Grind all vegetables in a meat grinder.
Add salt and crushed aspirin tablets.
Stir, cover with gauze, keep at room temperature seven to ten days, sometimes a couple of weeks.
Place in jars and store in the refrigerator or basement for the winter.

In Armenian

Peculiarities. The Armenian recipe with tomatoes is a variation on the finger-licking theme. Here there is both the spiciness beloved by men, and the delicate tomato sourness, and the aroma spicy herbs. The preparation is ready for use immediately after the end of the fermentation process.

What to prepare:

ripe tomatoes - 1 kg;
chili - 100 g;
garlic - 200 g;
salt - to taste.

How to do

Prepare vegetables, remove stems, seeds, and membranes.
Grind separately in a meat grinder. Connect.
Add chopped garlic, salt and mix.
Cover the pan with vegetable mass a piece of cloth, leave for two weeks to ferment.
Stir with a spatula every day.
After completion of the fermentation processes, spread the mass into dry clean banks, put in the refrigerator.

When preparing homemade adjika for the winter with tomatoes, you should consider one rule. The ground tomato mass should be salted first, before adding pepper and garlic, otherwise the salt will not be felt.

With eggplants

Peculiarities. Winter preservation with eggplants will be popular with both men and women. Blue ones will give adjika spicy taste, slightly smoothing out the sharpness, will give a beautiful look. Another plus of the snack is the speed of its preparation.

What to prepare:

eggplants - 2.5 kg;
tomatoes - 3 kg;
bell peppers - 12 pieces;
garlic - four heads;
chili - two pods;
salt - two tablespoons;
sugar - one tablespoon.

How to do

Peel all vegetables, except eggplants, from stalks, peels, seeds, and grind through a meat grinder. Add some salt.
Boil for low heat ten minutes.
At this time, peel the eggplants and cut into slices. Soak for five minutes in salt water.
Chop the eggplant pieces and add to the vegetable mixture.
Stir and cook for another hour.
Remove from heat, pour into sterilized jars, and seal.
Turn the jars over and wrap until cool.
Remove cold adjika for storage.

Without vinegar and sterilization

Peculiarities. Adjika without vinegar for the winter will appeal to those who don’t like specific smell or the taste of this preservative. In this recipe, the preservation of the workpiece is ensured by horseradish rhizomes. The seasoning adds spiciness, piquancy and aroma to the twist.

What to prepare:

tomatoes - 2.5 kg;
garlic - two and a half heads;
salt - 50 g;
chili - half a pod;
horseradish - three rhizomes.

How to do

Pour boiling water over the stemless tomatoes for three minutes.
Rinse cold water. Remove skins.
Peel off horseradish rhizomes top layer with a knife.
Using rubber gloves, peel the chiles and remove the insides.
Peel the garlic cloves.
Grind all the vegetables three times with a meat grinder, add salt and mix.
Place in sterilized jars and seal tightly so that the preparation does not dry out for the winter.

Green

Peculiarities. Adjika made from green bell peppers for the winter does not differ in taste from the same sauce made from red fruits. However, it looks original and allows you to surprise your household and guests. interesting composition. You can take any greens - parsley, mint, cilantro, dill, basil.

What to prepare:

green bell pepper - 0.5 kg;
chili - four pods;
parsley - 200 g;
dill - 100 g;
cilantro - 50 g;
garlic - 200 g;
table vinegar - 50 ml;
salt - one tablespoon;
sugar - two tablespoons.

How to do

Rinse the greens with water, dry, chop with a knife, or better yet, turn into pulp with a blender.
Place the vegetables in a blender bowl and chop. Mix with herbs.
Salt, sweeten. Pour in vinegar.
Mix and distribute into jars.

Instead of a regular dining room, you can use apple cider vinegar, it is more fragrant. To enhance the taste, it is recommended to add paprika, coriander, ground pepper and peas.

Boiled

Peculiarities. Boiled adjika lasts longer than fresh. Preservation “keeps” the taste and aroma even a couple of seasons after sealing. The garlic is added after cooking - this way the garlic smell lasts longer.

What to prepare:

chili - four pods;
table vinegar- 100 ml;
garlic - four heads;
tomatoes - 2 kg;
sour apples - 1 kg;
sweet bell pepper - 1 kg;
horseradish - five roots;
onion - 1 kg;
carrots - 1 kg;
salt - 150 g;
sugar - 200 g;
vegetable oil - 500 ml.

How to do

Prepare vegetables by peeling, removing seeds and membranes. Wash, cut into pieces.
Scroll all the slices one by one through a meat grinder and transfer the mixture into a saucepan (except for the garlic).
Place on the stove and wait until it boils. Cook for about an hour.
Add salt, sugar, vinegar and oil.
Cook for another five minutes, turn off the heat. Add garlic.
Place in dry, sterilized jars and seal for the winter.

With mayonnaise

Peculiarities. Classic adjika with mayonnaise will appeal to those who like to soften the spiciness with various additives. According to reviews, this seasoning is easily spread on sandwiches, goes well with side dishes, and is suitable for pizza and soups.

What to prepare:

tomatoes - 3 kg;
bell pepper - 2 kg;
garlic - 200 g;
pepper salt - one teaspoon;
sunflower refined oil- one glass;
table vinegar - 100 ml;
dried dill - optional;
mayonnaise.

How to do

Grind the tomatoes into porridge using a meat grinder or blender.
Chop the pepper into small pieces with a knife or pass through a food processor.
Combine the ingredients and simmer for 40 minutes over medium heat.
Remove from stove, cool.
Add seasonings, oil, salt.
Add chopped garlic, stir.
Combine with mayonnaise in a 2:1 ratio (twice as much adjika).
Place in clean glass containers and seal.

In a slow cooker

Peculiarities. Using a multicooker - great way saving time when cooking. The main thing is to measure the amount of vegetables in advance, peel, rinse, and chop them. Then you won’t have to stand at the stove, constantly stirring the boiling mass.

What to prepare:

tomatoes - 2 kg;
red or orange sweet pepper - 1 kg;
garlic - 120-140 g;
chili - two or three pods;
sugar - three tablespoons;
salt - one teaspoon;
vegetable oil - half a glass;
9% vinegar - a third of a glass.

How to do

Pass the prepared Bulgarian pods and tomatoes through a meat grinder and pour the mixture into the multicooker bowl.
Pour in vegetable oil, sweeten and salt. Mix.
Set the “Extinguishing” mode for an hour and a half. Cook with the lid closed.
Stir periodically, once every half hour, opening the lid.
Wearing gloves, chop the peeled chili and garlic with a knife.
After the signal, pour the ingredients into the bowl and pour in the vinegar.
Stir, set the “Extinguishing” mode for 20 minutes. Cook with the lid open to evaporate excess liquid.
After the multicooker signal, pour adjika into sterilized 200-250 ml jars and roll up.
Store for up to two years.

To enhance the aroma, it is better to take hot garlic, with noticeable purple veins. Tomatoes should be selected that are dense, fleshy, and watery ones will make the sauce too runny.

In the oven

Peculiarities. Adjika made from oven-baked vegetables resembles in taste and consistency italian sauce pesto. It goes well with spaghetti, pasta, steamed vegetables, and easily spreads on bread. Olive oil first spin and baked garlic They add piquancy and chili to the dressing.

What to prepare:

red bell pepper - 500 g;
dried tomatoes - 50 g;
garlic - 100 g;
olive oil - 250 ml;
chili powder;
ground pepper;
salt.

How to do

Without removing the seeds, place the pods with the garlic on a baking sheet.
Bake in the oven at 170°C, remove and cool.
Remove the peel and stalks, grind together with the dried tomatoes and spices in a blender, pouring in the olives in parts.
Mix and place in sterile 200-250 ml jars.

Knowing how to prepare adjika at home, it’s easy to surprise your household and guests with a “sparkly” seasoning. If desired, you can add beets, pumpkin, plums, apples, mushrooms, even gooseberries or chokeberry. Experimenting with flavors is not only possible, but also necessary.

Hello, dear friends! Today I will present to you the most delicious recipes homemade adjika. It is a traditional Abkhaz sauce made from hot peppers and spices.

But our housewives 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 selection you will see many recipes with various additives to it. There are some that are spicier and some that are not. Can be cooked or made raw way. These options, of course, have been tested personally by me and my family, so I can recommend them with peace of mind. All methods are very tasty and worthy of your table.

Personally, I like not very spicy adjika and make it for myself separately, because my family likes it spicier. But if you got it too much hot sauce, just dilute it in tomato paste or ketchup. It won't get any 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 this without gloves, wash your hands thoroughly afterwards. But it is still better to work with gloves.

My favorite way to make this sauce. Firstly, it is made 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. Wash all vegetables and cut into small pieces. Remove seeds from sweet peppers. Wash and chop the hot peppers too. Peel the garlic. Grind all ingredients through a meat grinder or in a blender.

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

2. Then add salt and stir the resulting mixture thoroughly. Place in sterile jars and cover with lids. This sauce should be stored in the refrigerator.

Classic recipe for Abkhazian adjika

This sauce turns out to be very spicy, but at the same time very tasty. It can be added, for example, to . There are many dishes where our adjika will fit.

Ingredients:

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

Be sure to wear gloves when preparing this sauce to avoid burns from the pepper and garlic.

Cooking method:

1. Wash the pepper, cut in half and remove seeds. Peel the garlic.

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

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

4. Pour the resulting mixture into adjika, add salt and stir. Then cover cling film and leave for 5-7 days to ferment. Then transfer to sterile jars, screw on the lids and store in the refrigerator.

The most delicious bell pepper recipe

Here's a very simple one quick option, and the result is excellent. Tomato paste is used here, but you can take tomatoes and grind them yourself until pureed.

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 g
Salt - 50 g

Preparation:

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

2. Add bell pepper to the pan tomato paste, salt, sugar, sunflower oil. Mix everything and let it boil for 30-35 minutes.

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

Adjika for the winter made from tomatoes and garlic without cooking

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

Ingredients:

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

Cooking method:

1. Wash all vegetables. Cut off the core and bad parts of tomatoes, if you find any. Peel the garlic. Cut the pepper in half and remove the grains.

The tomatoes need to be very ripe, or even substandard, bruised. 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 tomatoes and sweet peppers

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

Spicy tomato and apple sauce, no vinegar

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

Ingredients:

Tomatoes - 3 pcs (medium)
Green apple - 1/2 pcs
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. Peel the pepper from seeds 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 thoroughly until smooth.

3. All that remains is to transfer everything into clean, sterile jars and close with boiled lids. For storage, place in the refrigerator.

A simple and quick recipe for winter adjika with horseradish

Insanely delicious and easy way sauce. Stores wonderfully all winter. Adjika goes very well with bread and lard, it’s simply delicious. From this quantity of products you get 3 jars of 700 ml and 1 jar of 500 ml.

Ingredients:

Tomatoes – 2 kg
Bell pepper – 1 kg
Hot pepper - 0.5 pods
Garlic – 200 gr
Horseradish root - 200 g
Salt - 2 tablespoons
Sugar - 3 tablespoons
Vinegar 9% - 1 tablespoon

Cooking method:

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

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

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

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

5. Then put everything into sterile jars and store in the refrigerator. And delicious spicy adjika ready.

Today I have prepared recipes for wonderful and tasty adjika for every taste. Choose and try it. I really like the fact that all the methods are basically quick cooking.

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

Bon appetit!

Ingredients:

Cooking process:

Place the red hot peppers in a colander and rinse well. These can be large or small vegetables different varieties. If the peppercorns are slightly dry and wrinkled, it’s okay, they are perfect for this preparation. If there are defective places, cut them out with a knife. Dry with a kitchen towel to remove excess moisture.

In most cases, peppers are not seeded, which makes finished product very spicy. If desired, the seeds can be removed. Cut into large rings and place in a blender bowl.

Remove the peel from the garlic cloves. Rinse and dry with a cloth. Move to pepper. Grind until thick paste. If you don't have a blender, use a regular meat grinder.

Prepare a deep bowl to mix all ingredients. Use a spatula to move the chopped pepper and garlic around. Add salt granulated sugar and pour in table vinegar. Stir. Leave for 1-2 hours on the kitchen counter. 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. Distribute the prepared hot pepper adjika into clean, dry jars.

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

All your recipes will be on this page.

Adjika from hot pepper

Adjika from hot pepper, recipe Caucasian cuisine. Do not cook, can be stored in the refrigerator indefinitely. No vinegar. Good for first and second courses as a spread on bread. In the photo there are leftovers of adjika, I made half a portion to try and ate it very quickly.

Ingredients for “Adjika from hot pepper”:

Chili pepper (Already peeled from seeds and stalks) - 1 kg
Garlic - 300 g
Walnuts - 300 g
Khmeli-suneli - 60 g
Parsley - 1 bunch.
Salt - 0.5 cup.

Recipe for “Adjika from hot pepper”:

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Raw adjika from sweet and bitter peppers. Recipe with photos step by step

So, start by preparing all the components. Red sweet peppers with dense and fleshy flesh are perfect for adjika. Take fresh and beautiful peppers, not wrinkled. First, place the vegetables in a colander and rinse thoroughly to remove dust and dirt. Cut in half and remove the seeds. Rinse again and cut into small pieces.

Peel the garlic cloves and rinse in running cold water.

When working with hot pepper, to avoid getting burned, wear disposable gloves. Rinse and trim off the green tail. Cut along the entire length into two parts. Remove seeds. If you like more sharp workpieces, the seeds do not need to be removed.

Grind all peeled vegetables through a meat grinder or chop in a food processor or blender. Place in a deep bowl.

Add salt, granulated sugar, apple cider vinegar. Mix everything well. Leave for 20-25 minutes at room temperature. Stir occasionally. It is necessary for sugar and salt to dissolve. In the meantime, prepare convenient jars with lids, preferably small ones. They need to be washed and sterilized well.

Pack the finished adjika into clean, dry jars and cover with sterilized lids. Store in a cool place. This preparation can be stored for a long time, if, of course, you manage to preserve it until winter. Delicious preparations to you!

Adjika from bitter pepper for the winter recipes

Let's figure out what are the benefits of red hot pepper? Residents of Mexico claim that it brightens the mind, and residents of Thailand and India use hot pepper the most and are sure that they owe their good health. Hindus believe that if it were not for red pepper, the country's poor population would have died out long ago due to poor nutrition.

Hot peppers can really bring a lot of benefits to our body. It breaks all records for vitamin C content. Red pepper also contains other vitamins and vital microelements - iron, zinc, magnesium, calcium, potassium, sodium, phosphorus. Pepper also contains fixed oils, capsanthin, capsorubin, sugar, quarantine, carotenoids.

Red pepper should be consumed in moderation, which will strengthen the digestive system and increase appetite, and will also have an overall strengthening effect on the body. In addition, hot pepper helps improve blood circulation, increase the secretion of gastric juice, get rid of benign tumors, and also alleviate the condition of people who suffer from allergies and bronchial asthma.

I am sharing a recipe for adjika made from red hot pepper and garlic. Adjika turns out incredibly tasty and very spicy, so do not forget that you will need to use it with caution and in moderation.

To prepare adjika from red hot pepper with garlic, you will need:

hot red pepper – 4 kg
dried red hot pepper – 1 kg
garlic – 1 kg
ground coriander – 500 g
khmeli-suneli – 200 g
coarse salt - to taste

How to prepare adjika from red hot pepper with garlic:

1. Wash both types of peppers, then remove stems and seeds. Be sure to use household gloves to avoid burning your skin!
2. Scroll the prepared pepper through a meat grinder with a fine grid. Then mince the garlic. Mix everything.
3. Add to the resulting mass ground coriander, khmeli-suneli and coarse salt. If you decide to use fine salt, then know that such adjika can deteriorate relatively quickly. So, add enough salt so that the adjika becomes very salty. Gradually add salt in small portions until the salt stops dissolving in the adjika.
4. Place the finished adjika into prepared jars and place in the refrigerator.