2. Arrange the finished ketchup in sterilized jars, roll up, let cool when room temperature and store in a dark and cool place.
Apple ketchup with apricots and ginger
2 kg of sour apples
1 kg apricots
1 kg onion
5 garlic cloves
500 ml grape or apple cider vinegar
1.5 kg sugar
20 g ginger root
5 g black ground pepper
10 g salt
1. Wash the apricots, dry them on a napkin or towel, remove the pits and finely chop.
2. Peel the apples, remove the core and grate on a coarse grater.
3. Chop the onion. Pass the garlic through a garlic press. Peel the ginger root and grate it on a fine grater.
4. Combine the prepared ingredients, add vinegar, salt, sugar and black pepper. Mix everything well and heat over low heat until the initial volume is reduced by half. Arrange the finished ketchup in sterilized jars, roll up, turn upside down and let cool at room temperature, then store in a dark and cool place.
Cherry ketchup with adjika and starch
2 kg cherries
500 g sugar
20 ml vegetable oil
20 ml 9% vinegar
10 g potato starch
5 g adjika
10 g salt
2 g ground cloves
2 g ground black pepper
2 g red ground pepper
2 g ground allspice
1. fresh berries Sort the cherries, rinse, pit them, put them in an enamel bowl, sprinkle with sugar and leave at room temperature until the juice is released.
2. Place the resulting mass on the stove and heat, stirring constantly, over low heat for 20 minutes, and then drain the liquid by straining through a sieve.
3. Grind the remaining fruits until a homogeneous gruel is formed, add a small amount of cooked syrup, vegetable oil, vinegar, adjika, cloves, salt, black, red and allspice.
4. To get a thicker ketchup, you need to add dissolved in cold syrup potato starch. Mix everything well, bring to a boil and cook for another 3-5 minutes. Arrange the finished ketchup in sterilized jars, roll up, turn upside down, let cool and store in a dark and cool place.
adjika recipes
Adjika traditional
1.5 kg red hot pepper
30 garlic cloves
200 g green cilantro
50 g green dill
50 g basil greens
200 g salt
1. Wash the pods of bitter pepper, remove the seeds, then grind together with garlic, cilantro, basil and dill with a blender until a homogeneous puree is formed.
2. Pour salt into the resulting slurry and mix everything thoroughly.
3. Arrange the finished adjika in sterilized jars, close with lids and store in the refrigerator.
Adjika traditional with vinegar
200 g red hot pepper
1 kg sweet pepper
20 garlic cloves
200 ml 9% vinegar
20 g dried green cilantro
20 g dried fenugreek herbs
20 g sugar
10 g salt
1. Gorky and Bell pepper free from seeds, chop, combine with crushed garlic, vinegar, salt, sugar and herbs of cilantro and fenugreek.
2. Grind the resulting mass with a blender until a thick homogeneous paste is formed. Arrange the finished adjika in sterilized and dried jars, close with lids and store in a dark and cool place.
Adjika with herbs and garlic
500 g red hot pepper
200 g green cilantro
100 g parsley
100 g green celery
20 garlic cloves
20 g cilantro seeds
10 g dill seeds
20 g salt
1. Wash hot peppers, dry them on a napkin or towel and free them from seeds, then pass through a meat grinder or grind with a blender along with garlic, parsley, cilantro and celery, cilantro and dill seeds.
Adjika with herbs
500 g green hot pepper
200 g green cilantro
200 g green dill
100 g green basil
100 g savory greens
50 g mint leaves
20 g salt
1. Wash hot pepper, remove seeds and pass through a meat grinder or chop with a blender along with pre-washed and dried cilantro, dill, basil, savory and mint leaves.
2. Pour salt into the resulting mass and mix everything. Arrange the finished adjika in sterilized jars, close with lids and store in the refrigerator.
Adjika with garlic and fenugreek
1 kg red and green hot pepper
20 garlic cloves
10 g dried fenugreek herbs
1. Wash the hot pepper, dry it on a cotton napkin or towel and peel the seeds, and then, together with crushed garlic and fenugreek, carefully grind with a blender until a homogeneous mass is formed.
2. Arrange the finished adjika in sterilized jars, close with lids and store in the refrigerator.
Adjika with walnuts, garlic and cilantro
1 kg red hot pepper
200 g cores walnuts
15 garlic cloves
100 g green cilantro
10 g dried basil herbs
10 g salt
1. Wash and de-seed hot peppers, and then grind with a blender along with walnut kernels, garlic, cilantro and basil.
2. Salt the resulting mass and mix thoroughly. Arrange the finished adjika in sterilized jars, close with lids and store in the refrigerator.
Adjika with walnuts, garlic and tomato paste
1 kg red hot pepper
30 garlic cloves
300 g walnut kernels
500 g tomato paste
20 g suneli hops
50 g salt
1. Wash hot pepper, dry on a napkin or towel, free from seeds, chop, combine with chopped garlic and crushed walnut kernels and mix everything well.
2. Transfer the resulting mass into a blender bowl, add tomato paste, add salt, suneli hops and grind until a thick homogeneous mass is formed.
Adjika with walnuts, garlic and cilantro seeds
1 kg red hot pepper
20 garlic cloves
200 g walnut kernels
100 g dill greens
100 g parsley
50 g cilantro seeds
20 g suneli hops
100 ml wine vinegar
10 g salt
1. Wash the hot pepper, remove the seeds and pass through a meat grinder or chop with a blender until a homogeneous paste-like mass is formed along with garlic, walnut kernels, cilantro seeds and dill and parsley.
2. Enter vinegar, add hops-suneli, salt and mix thoroughly.
3. Arrange the finished adjika in sterilized jars, close with lids and store in a dark and cool place.
Adjika with walnuts and herbs
1 kg red hot pepper
200 g walnut kernels
200 g parsley
100 g saffron greens
20 g dried green cilantro
20 g suneli hops
10 g salt
1. Wash hot pepper, dry on a napkin or towel, remove seeds, chop, combine with crushed walnut kernels and chopped parsley, saffron and cilantro.
2. Grind everything with a blender until a homogeneous mass is formed, then add salt, suneli hops and mix thoroughly.
3. Arrange the finished adjika in sterilized jars, close with lids and store in a dark and cool place.
Adjika with walnuts, garlic and cinnamon
500 g red hot pepper
100 g walnut kernels
20 garlic cloves
50 g suneli hops
20 g cilantro seeds
100 g coarse salt
5 g ground cinnamon
1. Wash hot pepper, dry on a napkin or towel, free from seeds and chop.
2. Add crushed garlic, chopped walnut kernels, add cilantro seeds, salt, cinnamon and suneli hops. Grind everything with a blender until a homogeneous mass is formed. Arrange the finished adjika in sterilized jars, close with lids and store in the refrigerator.
Adjika with walnuts, garlic and savory
1 kg red hot pepper
15 garlic cloves
150 g walnut kernels
30 g green cilantro
20 g green basil
20 g dill greens
20 g savory greens
20 g salt
1. Wash hot pepper, free from seeds, pass through a meat grinder or chop with a blender along with garlic, walnut kernels and cilantro, dill, basil and savory.
2. Pour salt into the resulting mass and mix thoroughly.
3. Arrange the finished adjika in jars, close with lids and store in a dark and cool place.
Adjika with walnut oil
500 g red hot pepper
10 garlic cloves
200 g green dill
200 g parsley
100 g cilantro seeds
100 ml walnut oil
10 g salt
1. Wash hot pepper, dry on a napkin or towel, free from seeds and pass through a meat grinder or grind with a blender along with garlic, cilantro seeds and dill and parsley.
2. Pour nut butter into the resulting mass, add salt and mix everything thoroughly. Arrange the finished adjika in sterilized jars, close with lids and store in a dark and cool place.
Adjika with garlic, sweet pepper and horseradish
200 g red hot pepper
1 kg sweet pepper
30 garlic cloves
200 g horseradish root
1. Wash sweet and bitter peppers, remove seeds, chop, add garlic passed through a garlic press and grated horseradish root.
2. Mix everything thoroughly and grind with a blender until a homogeneous paste-like mass is formed. Arrange the finished adjika in sterilized jars, close with lids and store in the refrigerator.
Adjika with garlic, horseradish and herbs
1 kg red hot pepper
500 g red sweet pepper
20 garlic cloves
200 g parsley
100 g green cilantro
100 g dill greens
100 ml apple cider vinegar
10 g horseradish root
50 g sugar
20 g salt
1. Wash bitter and sweet peppers, remove seeds and pass through a meat grinder along with garlic, horseradish root and parsley, cilantro and dill.
2. Pour salt, sugar and leave at room temperature for 2 days. Pour in the vinegar and mix everything thoroughly.
3. Arrange the finished adjika in sterilized jars, close with lids and store in a dark and cool place.
Adjika with tomatoes, carrots and sweet peppers
1 kg tomatoes
200 g carrots
200 g red sweet pepper
200 g red hot pepper
10 garlic cloves
50 g green cilantro
20 g dried basil herbs
100 ml vegetable oil
20 g sugar
10 g salt
5 g suneli hops
1. Wash bitter and sweet pepper, free from seeds and chop. Pour boiling water over the tomatoes, remove the skin and cut into small pieces. Grate carrots on a fine grater.
2. Combine the prepared ingredients, mix and keep on low heat for 1 hour (until thickened).
3. Pour crushed garlic, chopped cilantro greens, powdered basil greens, salt, sugar, suneli hops and pour in vegetable oil.
4. Mix everything again, bring to a boil, let cool and grind with a blender until a homogeneous paste-like mass is formed.
5. Arrange the finished adjika in sterilized jars, roll up, let cool and store in the refrigerator.
Adjika with tomatoes, parsley and celery
2 kg tomatoes
1 kg red hot pepper
1 kg sweet pepper
40 garlic cloves
200 g green celery
100 g parsley
100 ml vegetable oil
30 g celery root
20 g salt
2 g citric acid
1. Wash sweet and bitter peppers, dry on a napkin or towel, remove seeds and chop. Plunge tomatoes into boiling water, dip in cold water, remove the skin and cut into small pieces. Pass the garlic through a garlic press.
2. Combine the prepared ingredients, add the grated celery root and chopped celery and parsley.
3. Pour in vegetable oil, mix and cook over low heat for 1 hour (until thickened).
4. 7-10 minutes before readiness, add salt and citric acid.
5. Grind the resulting mass with a blender until a thick homogeneous paste is formed and bring to a boil.
6. Arrange the finished adjika in sterilized jars, roll up, let cool at room temperature and store in a dark and cool place.
Adjika with cucumbers, tomatoes and wine vinegar
1 kg tomatoes
1 kg cucumbers
1 kg sweet pepper
1 kg red hot pepper
20 garlic cloves
200 ml vegetable oil
200 ml wine vinegar
200 g sugar
20 g salt
1. Wash the tomatoes, blanch for 1-2 minutes, dip in cold water, remove the skin, cut into large pieces, pass through a meat grinder along with sweet and bitter peppers, garlic and cucumbers, peeled from seeds.
2. Mix everything thoroughly, add sugar and salt, pour in vegetable oil, wine vinegar and cook over low heat until thickened, then remove from the stove.
End of Free Trial
A fragrant paste-like sauce, usually red in color, characterized by pungency and piquancy, is commonly called adjika.
Today, homemade adjika is made from tomatoes and sweet bell peppers, adding ingredients such as apples, carrots, garlic, hot peppers, greenery. In fact, there are many varieties of adjika, you can even cook it from zucchini.
From this article you can learn how to cook delicious adjika, as well as choose the most interesting recipe spicy sauce.
History of adjika
This sauce first appeared in Abkhazia, its name is translated as "salt". Initially, adjika was prepared from only three components: ground black pepper, salt and garlic.
All the ingredients were thoroughly ground in a mortar until the consistency of adjika resembled butter.
Warriors and seafarers took such a spice with them on campaigns, hunters and shepherds ate it, that is, those who left their home for a long time.
Over the years, the traditional adjika recipe has been transformed, hot pepper and various herbs, such as dill, cilantro, and parsley, have become an obligatory ingredient in its composition. Still, this sauce is too hot, not everyone can eat it, and you need to have good health for this. Therefore, domestic housewives made significant adjustments to traditional recipe, modern adjika mostly consists of bell peppers and tomatoes, and spicy ingredients only add piquancy to the sauce.
Adjika is also good as a separate dish, it is spread on bread, eaten with meat and barbecue, used as a sauce for pasta and cereals. Delicious adjika can be prepared from almost any vegetable, there are recipes with eggplant, zucchini, walnuts, horseradish, carrots.
Adjika from tomato for the winter
Classic recipe delicious adjika prepared on the basis tomato juice, so as the main ingredient can be used as fresh tomatoes, and ready-made tomato juice.
So for cooking classic sauce for the winter you will need:
- 2.5 kilograms of tomatoes or three liters of tomato juice;
- 1 kg of bell pepper;
- 1 kg of sweet and sour apples;
- 1 kg of carrots;
- three hot peppers;
- 200 grams of garlic;
- half a glass of sugar;
- half a glass of vegetable oil;
- incomplete stack of salt;
- 150 ml of vinegar (9 percent);
Prepare vitamin winter preparation required by following these guidelines:
- All vegetables and fruits are thoroughly washed under running water, after which they are cleaned, the stalks are cut off, and the seeds are removed.
- Now these components need to be passed through a meat grinder. To make adjika more tender, it is recommended to do this three times. Unlike a blender, a meat grinder, even after grinding three times, leaves grains in the sauce, which provides it with a peculiar structure.
- The sauce is put on a slow fire and, stirring occasionally, cook for at least an hour.
- Now you can add all the spices and mix everything well again. Be sure to bring adjika to a boil and only then turn off the burner.
- The finished sauce is poured into sterile jars and rolled up with clean lids.
Probably, this recipe for homemade adjika is the most delicious, because homemade adjika turns out to be tender, beautiful and very healthy. And those who do not like spicy at all can reduce the amount of garlic and hot pepper on their own, then the sauce will become even softer and sweeter.
How to cook "stray adjika"
Not according to all recipes, adjika must first be boiled and then corked into jars, there is a more interesting alternative. The recipe for this sauce is based on the fermentation process. For cooking you will need the following ingredients:
- 2 kg of tomatoes;
- 1 kg of garlic;
- 0.5 kg of bell pepper;
- 0.3 kg of hot pepper in pods;
- 2 tablespoons of salt.
Cooking adjika according to this recipe is very simple, you just need to perform a series of product manipulations:
- Wash everything thoroughly, clean from seeds and stalks.
- Grind all the ingredients with a meat grinder.
- Add salt, mix and put in the kitchen for fermentation. This will take several days - 3-5 (it all depends on the air temperature in the room).
- The mixture must be stirred several times a day.
- When gases cease to be produced (there will be no bubbles in the sauce), adjika will be ready for use.
- The sauce is laid out in jars, which are stored under nylon lids in the refrigerator.
Sauce not passing heat treatment, contains almost the same nutrients and vitamins as fresh vegetables. Hot pepper helps to strengthen the immune system, so eating "stray" adjika is not only tasty, but also healthy.
Recipe for the most delicious homemade adjika
Another sauce recipe that does not require seaming is that ready-made adjika is simply stored in the refrigerator, where it can easily stand all winter. The taste and aroma of the sauce is fully preserved for several months.
Sauce should be prepared from the following products:
- from three to ten hot peppers (depending on how much the family loves spicy dishes);
- a glass of peeled garlic cloves;
- a large bunch of greens, you can take a mixture of seasonings such as cilantro, dill and parsley;
- 5 large sweet peppers;
- 5 pieces of tomatoes;
- a glass of granulated sugar;
- a spoonful of salt;
- vinegar essence in the amount of 1 tbsp. l. (the proportion is indicated for 70% vinegar).
All ingredients for green adjika are ground into food processor. You can also use a meat grinder or blender, but keep in mind that the consistency of the sauce can vary greatly depending on the method of grinding.
Vinegar, sugar and salt are added to the ground vegetables and herbs, everything is mixed well, laid out in sterile jars and sent to the refrigerator.
Caucasian spicy adjika
The recipe for this adjika is most similar to the national Abkhazian dish, a sauce that is not used to be seen in Russia. It must be said that adjika turns out to be very, very spicy, because it contains more hot pepper than tomato or any other ingredients.
To prepare the sauce you need to take:
- 1.3 kg of ripe tomatoes;
- 2.3 kg of hot pepper (red or green - it doesn’t matter);
- 3.3 kg of garlic.
Prepare adjika according to caucasian recipe you need to slowly, everything is done in stages:
- Cut only the stalks off the peppers, do not clean out the seeds. Wash and dry each peppercorn.
- Peel the garlic too. To prepare adjika, it must be dry.
- Pass all components through a meat grinder.
- Fold the blanks into a bowl or pan (use only enamel or glassware), cover with gauze folded in several layers. Leave the sauce in this form for several days to ferment (about seven days).
- After the specified time, remove the pasta that has risen up with a slotted spoon and put it in a separate clean bowl.
- The liquid remaining in the pan can be poured out.
- Season the reserved “cap” with salt to taste, pour a few tablespoons of sunflower oil, mix.
- Now adjika can be laid out in jars and hidden in the refrigerator.
You can eat such a sauce immediately after preparation, and after a couple of months - adjika can be stored for a long time in a sterile jar at a constant temperature of +5 degrees.
Squash adjika
The sauce can be prepared not only on the basis of traditional tomatoes, zucchini can also act as the main ingredient. You can make a delicious preparation for the winter from the following products:
- 2 kg of young zucchini;
- 0.4 kg of tomato paste (can be replaced with a large amount of thick tomato juice);
- 2 tablespoons coarse salt;
- a glass of granulated sugar;
- a stack of vinegar;
- 10-12 cloves of garlic;
- hot pepper in this recipe put to taste;
- a glass of sunflower oil;
- any fresh herbs.
Prepare winter sauce in the following sequence:
- Peel all the ingredients, cut the peel from the zucchini.
- Grind the zucchini with a meat grinder, put in a separate bowl.
- Pour greens, garlic and hot peppers chopped in a meat grinder into another bowl.
- Pour tomato paste or juice into the squash mass, add all the spices indicated in the recipe (except vinegar), mix and put on a slow fire. Adjika should be cooked for about 20-25 minutes.
- Without removing from heat, add ground garlic, pepper and herbs to adjika, pour in vinegar, mix and cook for another five minutes over low heat.
- Adjika is poured into sterile jars, rolled up with lids, and then turned upside down and wrapped in warm clothes or blankets.
According to this recipe, the sauce is tender and very satisfying. Adjika can be used as a side dish or a separate dish, like caviar.
Adjika prepared according to this recipe turns out to be quite spicy, in principle, like all dishes of Armenian cuisine. Therefore, those who prefer a more delicate taste should reduce the amount of hot pepper while increasing the mass of the bell pepper.
The set of products, in principle, is standard, but there are some deviations. So, you will need:
- 3 kg of bell pepper;
- 2 kg of hot red or green pepper;
- 0.25 kg of onions;
- 0.2 l of vegetable oil;
- 0.25 liters of fresh tomato paste;
- a large bunch of parsley;
- salt should be added to taste.
The method of preparing the sauce is very similar to the previous recipe:
- First of all, all products should be washed, cleaned and dried.
- Both sweet and hot peppers are ground with a meat grinder.
- Onions, garlic and herbs are also chopped with a meat grinder, but each product is laid out in a separate bowl.
- Pour vegetable oil into the pan, pour the onion there. Stirring, fry it for five minutes.
- Then add the garlic, mix and pour the chopped pepper.
- Cook adjika in oil until the pepper changes color.
- After that, tomato paste is poured, chopped parsley is poured, salt to taste and adjika is boiled for another 15-20 minutes.
- Such a sauce can be rolled into jars, or it can be stored on the shelf of the refrigerator.
Home adjika - general principles cooking
In any adjika, there must be three mandatory ingredients: red pepper, garlic and salt.
If the preparation is made, but it turned out to be spicy, it’s even impossible to eat, apples will help from the taste of spiciness. It is necessary to add one chopped apple to the finished adjika. 
All ingredients must be crushed.
The first step in any preparation is the preparation of dishes. For cooking adjika at home, it is best to take enameled dishes and a large iron basin. It will make cooking easier.
Enameled pots are needed so that the chemical process does not go during fermentation. Plastic should not be used at all. Take only wooden spoons. If you follow all these rules, then, undoubtedly, homemade adjika will turn out tasty, juicy - you will lick your fingers.
Recipe: Caucasian adjika at home
One of simple ways burning adjika at home. It won't take much of your time.
- Hot pepper 300 gr.;
- 4 sweet peppers;
- 1 head of garlic;
- Greens to taste;
- Basil, preferably purple;
First, sweet pepper is taken, it must be washed well and cleaned of seeds. Then cut the hot pepper into large pieces about 3×3. Choose the proportion yourself, depending on your taste. If you prefer homemade adjika spicy, then take 300 gr. if, on the contrary, 200 gr.
The next step is to put all the pieces in a cup and grind in any way you like, but it is better to use a blender until smooth. You can do this with a meat grinder, but it will skip the pieces, and it is desirable to make porridge, then you can make the mixture liquid with a regular spoon.
The resulting mass should be salted, and then mixed well so that the salt does not remain in 1 place, but dissolves throughout the mixture. Some people add pepper at this stage, but this is not necessary, because adjika, so, will turn out to be spicy, and pepper will only kill the whole taste.
And the last thing, put everything in banks. It is better to take small jars, they will not take up much space, and adjika will be stored longer. Of course, it would be ideal to immediately lower it into the cellar, but if this is not possible, then it is also good to keep it in the refrigerator. Do not rush to open it, let it stand for 40 days, nourish itself, and only then you can add it to food.
Recipe: Homemade adjika with nuts
One more tasty preparation is adjika with nuts.
- 3 bell peppers;
- Walnuts 250 gr.;
- 3 hot fresh peppers;
- 1 st. l. hops-suneli;
Peppers need to be well peeled and chopped. Mix the resulting mass and add fresh hot peppers with nuts to it, add garlic here, and grind again, as a result, a liquid mixture should be obtained.
Then ground coriander, suneli hops and salt are added, and thoroughly mixed for 10 minutes so that all the spices dissolve. All homemade adjika is ready, the only thing left is to pour it into jars.
Such adjika should be bottled, it will even be better, because it can be stored in the refrigerator. Adjika made in this way at home with nuts is ideal for adding to various dishes.
Remember that nuts should be finely chopped.
Recipe: Adjika at home in Armenian
A simple way to cook homemade adjika is in Armenian. It will require a minimum amount of products. And adjika will turn out tender, tasty and a little burning.
- 6kg ripe tomatoes;
- 500 gr. hot pepper;
First of all, the tomato and pepper should be washed well. Then grind the contents with a meat grinder or blender, and leave the resulting mixture closed in a dark place for two weeks, but only remember to stir the mass every day. Do not be afraid that everything will turn sour, this cooking stage is necessary so that the peppers give their juice, and the tomato is fed with it.
After that, on the 15th day, spread adjika in jars and store in a cold place.
The recipe, as you can see, is simple, but it has a secret: you need to salt the tomatoes before adding pepper, if you do the opposite, then the taste of salt will not be felt, and the tomatoes will turn out to be tasteless.
This recipe is considered the simplest, the only difficulty is that you need to mix the mixture every day. But many lovers say that everyone will like this homemade adjika, as it turns out juicy, slightly hot, and looks appetizing. You can add it to any dish.
Recipe: Homemade adjika for men
Every girl knows that you can win a man's heart through the stomach. And all housewives need to take note, good recipe preparations of adjika at home for men. It will be difficult to do this, but for a beloved man you can try.
- 10 pieces. bell pepper;
- 20 pcs. hot pepper;
- Horseradish roots 4 pcs.;
The first step is to wash all the products so that you do not waste your precious time later. Then take all the vegetables and chop them, add salt to the mass, then sugar. The mixture is ready, now mix everything together, you can put it on a slow fire so that the salt and sugar dissolve. The resulting mass must be poured into enamel pan, and leave to infuse for 3 days in a dark place.
On day 4, remove the pan and pour 5 tablespoons of 9% vinegar into the mass. Then you need to mix everything, and leave to infuse for 10 minutes, only then you can start laying out in sterilized jars. Be sure to screw them on well.
Recipe: Adjika at home spicy-sour-sweet
It can be added both to soup and main dishes.
- Overripe tomatoes 1 kg.;
- Sweet red pepper 300 gr.;
- Onion 200 gr.;
- Antonov apples 200 gr.;
- Garlic to taste, but no more than 2 heads;
- Hot pepper 4 pcs.;
Take all the ingredients except the last three and grind everything with a meat grinder. Then pour the entire mixture into the prepared dish and cook over medium heat, but do not forget to stir every hour.
While everything is cooking, chop the garlic together with hot pepper in a separate pan, but it must be cleaned from the seeds. Slowly pour the resulting mixture into boiling tomatoes, immediately add sugar, vinegar and salt there, and simmer for 30 minutes over low heat, but also do not forget to stir.
After the homemade adjika has cooled down, pour it into sterilized jars. Keep cold.
Recipe: Homemade adjika with apples
We will pay special attention to the popular and one of the most good options adjika with apples. It turns out tasty and spicy, maybe even as a separate dish, as well as become a side dish for meat and other dishes.
- Red ripe tomatoes 3 kg;
- 1 kg of sweet pepper (preferably red, but not essential);
- 500 g. sour apples;
- 2 pcs. carrots, but large;
- Hot pepper (do not like very spicy adjika, put less) 100 g;
- 1 st. sunflower oil;
- black pepper (optional)
- Salt (to taste), but not more than 4 tbsp. l.
First of all, you need to wash and clean all the vegetables. Then grind them in a meat grinder (you can grind them in a blender or with a spoon if there are no electrical appliances). Then add salt, black pepper, sunflower oil to the resulting mass, mix everything and put on the hob and cook for 2.5 hours stirring occasionally. Then, at the last stage, close in sterilized jars or cork with ordinary nylon lids. The result should be 6 cans of 0.5 liters.
Recipe: Adjika at home without cooking
One of the simple cooking methods is the classic adjika without cooking.
- 200 g sweet pepper;
- hot pepper, capsicum;
- wine white vinegar 30 g;
First of all, you need to wash the tomatoes, cut them into 4 pieces, removing the rough part and the middle, then put them in a colander to drain the excess liquid from the glass. While the juice is draining, the sweet pepper, separated from the seeds, must be cut into small squares.
Then peel the horseradish root and grate it on a small grater. Finely chop the garlic. Finely chop the hot pepper, but do not forget to clean it from the core.
When the tomatoes are drained, put them in a deep bowl and grind with a blender, then add sweet pepper and chop everything together. Mix the resulting mass well.
Put garlic, horseradish and hot peppers to the tomato-peppered mass, and chop again with a blender, stir and let stand for 30 minutes.
Add salt, sugar, vinegar to the resulting mass and mix well. Then fill in sterilized jars with adjika and tighten with metal or nylon lids, and put everything in the refrigerator for storage.
Adjika harvested in this way can stand for 3 months. All this is due to the good antimicrobial action of horseradish.
Recipe: Homemade adjika "for an amateur"
- 2 large carrots;
- 1 kg of onions;
- 3 bell peppers;
- 3 bitter red peppers;
- 250 ml vegetable oil.
Peel the bell pepper, wash and chop coarsely. Pass the resulting pepper slices through a meat grinder. Wash and chop the tomatoes and grind them finely. Wash, peel and chop the carrots so that they can also be scrolled in a meat grinder.
This is followed by hot peppers, previously peeled and chopped. Garlic is also chopped separately with a meat grinder. Onions can be grated. Mix all the chopped vegetables and put on a gas stove to a boil, and cook for 30 minutes, leaving on a slow fire. Then add vegetable oil, and continue to cook for another half hour. The last step is to add salt and sugar, leave to reach for 1 hour.
Adjika will be ready in 3 hours. You can try ready adjika to convince how tasty it is.
Recipe: Adjika at home sweet
- 5 cloves of garlic;
- Vegetable oil 3 tbsp. l.;
- ground coriander 1 tsp;
- a handful of chopped greens;
- hops-suneli 1 tbsp. l.
Make small cuts on washed tomatoes, then pour boiling water over them. After that, pour them with cold water and remove the peel.
Peel and chop the apples with a meat grinder along with tomatoes, chili peppers and bell peppers. Cover the entire resulting mass and cook for 2 hours, alternately adding sugar, then vegetable oil and salt. You can add salt and sugar at your discretion, so to speak "by eye".
10 minutes before completion, you need to add greens, suneli hops, coriander and garlic. Adjika, cooked at home, is ready to eat. All cooked adjika can be laid out in jars!
Adjika homemade for the winter - delicious vegetable snack. It can be added as a side dish or eaten simply with bread. Every housewife tries to cook homemade adjika. There are many adjika recipes for the winter. We have selected for you the most delicious recipes homemade adjika for the winter. Choose and cook for your family and friends.
Real adjika is only pepper, without tomatoes. To prepare it, you need rubber gloves - the mixture burns your hands. Not everyone can eat it. However, this classic recipe so we start with it.
To prepare a real "male" adjika, you will need:
- 1 kg red hot pepper (chili);
- 0.5 kg of garlic;
- 3/4 cup salt, grind No. 0;
- 0.5 cup mixture: coriander, suneli hops, dill seeds;
- latex gloves.
How to cook classic adjika without tomatoes:
Let's make small adjustments to the recipe, which will make adjika less pungent and usable.
We cut off the stalks from the pods, shake out the seeds - and grind in a blender (if you use a meat grinder, skip three times). We also act with garlic, coriander and dill seeds are also desirable to chop - and mix everything thoroughly.
At the end, add salt - ideally, we should get a homogeneous pasty mass. You can add chopped fresh herbs - cilantro and dill, but in this case the color of adjika will not be so bright and attractive. 
Homemade adjika with tomatoes for the winter
A variety of options are possible here.
- 3 kg of tomatoes;
- 1 kg of sweet pepper;
- 0.5 kg of garlic;
- 150 g of hot pepper;
- 0.5 cups of salt;
- 3 art. l. Sahara.
Grind all components in a meat grinder, mix, add salt, sugar, leave overnight. In the morning, drain the excess liquid and place the adjika in jars, store in the refrigerator.
- 3 kg of tomatoes;
- 2 kg of sweet pepper;
- 300 g of garlic;
- 150 g of hot pepper;
- 0.5 cups of sugar;
- 0.5 cups of 9% vinegar;
- 1 glass of sunflower oil;
- 0.5 cups of salt;
- 400 g of fresh herbs - cilantro, dill, celery;
- to taste - coriander, hops-suneli, walnut.
Adjika recipe for the winter from tomatoes and garlic:
Skip tomatoes and peppers through a meat grinder. Stir, add oil and cook over low heat for an hour with constant stirring.
Cool, add vinegar, sugar, salt, crushed garlic. Grind greens in a blender. Mix everything thoroughly, let it brew - delicious adjika with garlic is ready for the winter.
Adjika with carrots and apples
- 2.5 kg tomato;
- 500 g carrots;
- 500 g of sour apples;
- 500 g of bell pepper;
- 250 g vegetable oil.
- 100 g of garlic;
- 1-2 pods of hot pepper;
- 250 ml. vinegar 9%;
- 2 tbsp salt;
- 100 g of granulated sugar.
Wash all vegetables, peel and twist in a meat grinder. Drain into a wide bowl and add vegetable oil. Boil the resulting mass on low heat for 2 hours. Add chopped garlic, 1-2 pods (depending on the size and your taste) of bitter pepper, peeled from grains. Pour in the vinegar. Salt and add sugar. Mix everything thoroughly, bring to a boil and place hot in jars. Roll up.
Scroll everything through a meat grinder (do in a large bowl), add salt, sugar, vinegar and stir. Watch out for sharpness! Who loves.
Acute adjika for the winter
Ingredients:
- ripe red tomatoes 2.5 kg;
- sweet and sour apples 500 g;
- sweet bell pepper 500 g;
- carrots 500 g;
- dill greens 50 g (optional);
- parsley 50 g (optional);
- peeled garlic 120 g;
- red hot pepper 75 g;
- vegetable oil 250 g;
- vinegar 9% 2 tablespoons;
- black pepper;
- salt.
Acute adjika for the winter - step by step recipe with photo:
Adjika in Kiev
- 5 kg of ripe tomatoes;
- 1 kg of bell pepper;
- 1 kg of apples (the more sour, the better);
- 1 kg of carrots;
- 2 tbsp. spoons of salt;
- 200 g of sugar;
- 400 g of vegetable oil;
- 2 tbsp. spoons of red hot pepper (you can put 1 tablespoon of black plus 1 tablespoon of red).
Pass all vegetables through a meat grinder (it is better to pre-peel tomatoes or pass through a juicer). So that the tomatoes are easily peeled, they need to be poured with boiling water for 3-5 minutes.
Season with oil, sugar, salt, spices. Then boil for 2-3 hours until the desired consistency. Pour hot adjika into sterilized jars. Roll up jars and seal them. Ready!
Adjika recipe without tomatoes
- sweet bell pepper 2 kg.;
- garlic 200 g;
- red hot pepper 150 g;
- salt 2 tbsp;
- sugar 8 tablespoons;
- vinegar 6% 300 ml.
Peel all vegetables, twist through a meat grinder.
Add salt, sugar, vinegar to the resulting vegetable mass, arrange in jars and roll up. 
Georgian adjika with walnut and hot pepper
- 1 kg of dry hot red pepper;
- 50-70 g of coriander seeds;
- 100 g hops-suneli;
- a little cinnamon (ground);
- 200 g walnuts;
- 300-400 g of steep salt (large);
- about 300 g of garlic.
Soak hot red pepper for 1 hour. Add coriander, suneli hops, cinnamon, nuts, garlic and salt. Skip 3-4 times through a meat grinder with a fine grate. Store anywhere, at any temperature, but preferably in a sealed container, otherwise it dries out.
Georgian hot pepper adjika
- 2 parts hops-suneli;
- 2 parts capsicum red pepper;
- 1 part garlic;
- 1 part coriander (ground cilantro seeds)
- 1 part dill.
How to cook Georgian adjika:
Pass pepper and garlic through a meat grinder. Add spices to them. You can also add finely crushed nuts. Sprinkle the mixture with coarse salt and pour in wine vinegar with a strength of 3-4% to get a wet thick paste, well suited for long-term storage in a tightly sealed glass or ceramic container.
Recipe for Armenian adjika without cooking
- 5 kg of whole tomatoes;
- 1 kg of garlic;
- 500 g bitter capsicum;
- salt to taste.
Pass everything through a meat grinder. Salt. Leave in an enamel bowl for 10-15 days so that the adjika ferments, remembering to stir it daily. You need to salt the tomato juice before you need to add garlic and pepper, otherwise the taste of salt will not be felt later.
A simple recipe for homemade tomato ketchup for the winter
- 1 kg tomato;
- 300 gr of onions;
- 1 teaspoon ground pepper;
- 5 carnations;
- 3 teaspoons of salt;
- half a glass of sugar.
Wash, peel and chop the tomatoes and onions. Place in a separate bowl. Place over low heat and bring to a boil, stirring occasionally. Add salt, sugar, spices. Mix. Cook until the onions are ready - you will get an excellent homemade ketchup! 
Recipe for tomato paste for the winter at home
Any housewife would like to always have tomato paste on hand. It is quite easy to prepare it at home. Only ripe tomatoes are suitable for this. Even a small amount of unripe fruit will degrade the quality of the pasta.
Washed tomatoes are placed in a saucepan and boiled until they are soft, then passed through a meat grinder with a fine grate.
The resulting mass is boiled in an enameled basin until its volume decreases by 2.5-3 times. It is not necessary to pour the whole mass into the basin at once - when boiling, it will overflow.
The finished puree is laid out hot in jars and rolled up. Banks and lids are preliminarily kept in hot water 10 min. Rolled cans are sterilized for 10-20 minutes in boiling water and only after that they are stored in a cool place.
To preserve the puree without hermetic sealing, it should be salted before the end of cooking (at the rate of 100 g of salt per liter jar). To tomato paste in an open jar is not moldy, it is sprinkled with salt on top and poured with a thin layer of vegetable oil. You can also sprinkle with dry crushed horseradish leaves.
Summing up
Such spicy sauce Everyone will definitely like it, you just need to choose the most suitable recipe. Cooking adjika is easy, even novice housewives or men, who, in principle, rarely go to the stove, can do it. For beginners, it’s better not to choose adjika recipes that involve fermentation, it’s better to cook the sauce anyway - this way you can be one hundred percent sure that it is ready and safe for health and digestion.
Recipes with photos from this article will definitely help you decide on the adjika option for the winter. When preparing this sauce for the first time, you need to take into account its spiciness - such dishes can only be eaten by absolutely healthy adults. For children or diet table it is better to choose softer sauces, for example, the same adjika, but with apples.
Recipe #1
5 kg of tomatoes, 1 kg of sweet pepper, 16 pieces of hot pepper, 300 g of garlic, 0.5 kg of horseradish, 1 stack. salt, 2 stack. vinegar, 2 stacks Sahara.
Grind everything in a meat grinder, including pepper seeds (only tails are cut in it and it is not cleaned inside), add sugar, salt, vinegar, let stand for 50 minutes, bottle. You don't need to boil. Stores well in bottles without refrigeration.
Recipe #2
200 g of garlic, 4 horseradish sticks, 2 bunches of parsley, 2 bunches of dill, 10 sweet peppers, 20 hot peppers, 2 kg of tomatoes, 4 tbsp. l. sugar, 4 tbsp. l. salt, 1 stack. vinegar.
Pass through a meat grinder with a fine grate, add salt, sugar. Let stand in a bowl for 2-3 days, then add vinegar, mix well and arrange in jars.
Recipe #3
5 kg of tomatoes, 2 kg of apples, 2 kg of carrots, 2 kg of sweet pepper, 300 g of hot pepper, 300 g of garlic, 1 liter of vegetable oil. oils, 2-3 tbsp. l. salt.
Pass everything through a meat grinder, add salt, oil and cook for 2 hours. Close in sterilized jars.
Recipe #4
5 kg of tomatoes, 1 kg of carrots, 1 kg of bell pepper, 5-10 pieces of hot pepper, 0.5 kg of onion, 0.5 l of plant. oil, 5-7 heads of garlic, salt.
Pass everything through a meat grinder and cook for 2 hours.
Recipe number 5
5 kg of tomatoes, 1 kg of sweet pepper, 0.5 kg of horseradish, 300 g of garlic, 16 pieces of hot pepper, 2 stacks. vinegar, 2 stacks sugar, 1 stack. salt.
Do not clean the inside of the pepper, remove only the green tails, and leave the seeds. Pass everything through a meat grinder, add vinegar, sugar and salt. Let stand 50 minutes, then pour into a clean bowl. Do not cook, store without refrigeration.
Recipe #6
2.5 kg of tomatoes, 1 kg of apples (Antonovka), 1 kg of carrots, 1 kg of sweet pepper, 1 stack. sugar, 1 stack. rast. oil, 3 pods of hot pepper, 200 g of chopped garlic, salt.
Pass tomatoes, apples, carrots and sweet peppers through a meat grinder with a fine grate and boil for 1 hour. After boiling add sugar sunflower oil, hot pepper, garlic and salt. Do not boil, just bring to a boil. You can put more or less hot pepper (to taste).
Recipe number 7
5 kg of ripe tomatoes, 5-6 heads of garlic, 100 g of salt, 1 hot pepper, 6 large horseradish roots, sweet pepper.
Pass everything through a meat grinder, stir and arrange in containers, store in the refrigerator.
Recipe number 8
1 liter minced tomatoes, 1 stack. garlic cloves, 1-2 tbsp. l. salt.
Let the ground and salted tomatoes with garlic stand for a couple of hours so that the salt disperses, not forgetting to stir at least a couple of times, and pour into sterilized jars.
Recipe #9
1 kg of sweet pepper, 250 g of hot pepper, 250 g of garlic, 250 g of dill, 250 g of parsley, 250 g of salt.
Pass all ingredients through a meat grinder. Mix with salt, adjika is ready.
Recipe number 10
1 kg of carrots, 1 kg of sweet pepper, 1 kg of apples (Antonovka), 4 kg of tomato, 0.5 stack. salt, 2 stack. peeled garlic, 1.5 stack. rast. oil, 2-3 pods of hot pepper.
Grate everything or pass through a meat grinder. Boil 30-40 min. and close in banks. Garlic and bitter pepper can be put more or less - to taste.
ADJIKA RED GEORGIAN
1 kg of dry hot red pepper, 50-70 g of coriander seeds, 100 g of suneli hops, a little ground cinnamon, 200 g of walnuts, 300-400 g of coarse salt, 300 g of garlic.
Soak hot red pepper for an hour. Add coriander, suneli hops, cinnamon, nuts, garlic and salt. Skip 3-4 times through a meat grinder with a fine grate. Store anywhere, at any temperature, but preferably in a sealed container, otherwise it dries out. Adjika mixed with salt is good for coating chicken or meat before frying in the oven.
ADJIKA WITH EGGLANTS
Pass all the ingredients through a meat grinder, add oil and, placing in an enamel pan, boil for 40-50 minutes. Add vinegar at the end of cooking. Roll into prepared jars.
1.5 kg of tomatoes, 1 kg of eggplant, 300 g of garlic, 1 kg of sweet pepper, 3 pods of hot pepper, 1 stack. rast. oils, salt, 100 g of vinegar.
ADJIKA “NO PEACE FOR THE SINNER”
2 kg of tomato, 20 sweet peppers, 10-15 bitter peppers, 400 g of garlic, 3 horseradish sticks, 2 bunches of parsley, 2 bunches of dill.
Twist everything in a meat grinder, then add 4 tbsp. l. salt, 4 tbsp. l. sugar and half a bottle of vinegar. Mix, pack in jars, close with polyethylene lids.
ADJIKA IN ARMENIAN
5 kg of ripe tomatoes, 1 kg of garlic, 500 g of hot capsicum, salt.
Pass everything through a meat grinder, salt, and leave in an enamel bowl for 10-15 days, so that adjika ferments, not forgetting to stir it daily. Salt should be tomato juice before adding garlic and pepper, otherwise you will not feel the taste of salt later.
ADJIKA APPLE
Peel tomatoes and apples, chop the pepper, divide the garlic into slices, chop finely, pass everything through a meat grinder (except garlic), pour over the rast. oil and simmer over medium heat for about 2 hours. 10-15 minutes before readiness, add garlic, let it boil, pour hot into sterilized jars and cork.
1.5 kg of tomatoes, 0.5 kg of carrots, red sweet bell peppers and apples, 300 g of garlic, 3-4 pods of hot pepper, 0.5 l of plant. oils.
ADJIKA HOME
2.5 kg of tomatoes, 1 kg of carrots, 1 kg of sweet pepper (red).
Pass everything through a meat grinder. Add 1 stack. rast. oils, 1 stack. sugar, 1/4 cup salt. Put the mixture in an enamel pan and simmer, stirring, for 1 hour. Remove from fire, cool. Then add 1 cup of minced garlic, 2 pods of hot pepper.
Cold adjika is packaged in sterilized jars and corked, you can also use plastic lids.
ADJIKA IN KIEV
5 kg of ripe tomatoes, 1 kg of bell pepper, 1 kg of apples (the more sour, the better), 1 kg of carrots, 2 tbsp. l. salt, 200 g sugar, 400 g rast. oils, 2 tbsp. l. red hot pepper (you can put 1 tablespoon black, 1 tablespoon red).
Pass all the vegetables through a meat grinder (it is better to peel the tomatoes beforehand). So that the tomatoes are easily peeled, they need to be poured with boiling water for 5-7 minutes. Fill with oil, sugar, salt, spices and boil for 2-5 hours until the desired consistency. Pour hot adjika into sterilized jars, roll up and wrap.
Good appetite!
It appeared thanks to the Abkhaz shepherds. In the spring, when the flocks were driven into the mountains, the owners gave the shepherds salt, and it was intended only for the sheep as a food supplement. Sheep, having eaten salt and thirsty, ate herbs much more and gained weight faster. And so that the shepherds would not season their food with salt - in those days salt was very expensive - the owners of the flocks added hot pepper to it. Salt after that lost its “presentation”, but this circumstance did not prevent the shepherds from using it as a seasoning. They even improved the recipe by adding garlic, cilantro, suneli hops and other spices to improve the taste. This is how adjika was born.
Adjika is not only tasty, but also very useful: it stimulates digestion, enhances metabolism and has an antiviral effect, which makes it necessary during a cold. But this applies only to real classic adjika, which is made on the basis of red hot pepper, garlic and salt, these are the basic components that are carefully ground with the addition of coriander and various spices into a homogeneous mass.
Red hot pepper is the main component of adjika, it gives this seasoning a dark red color. Many, by the way, are mistaken when they think that the red color of the seasoning is given by tomatoes. Connoisseurs of traditions insist: there cannot be tomatoes in adjika! In the classic recipe for adjika, pepper pods are first dried in the sun, and then carefully ground with the help of two flat stones - a large one and a smaller one. Together with pepper, garlic and spices are rubbed, which, in the process of grinding, release essential oils, giving adjika a unique aroma. Now, since progress has gone far, instead of stones, they use a blender or a meat grinder. Well, what's the deal? Moreover, there are a huge number of adjika recipes. You can use already proven ones, or you can come up with something yourself. It all depends on taste preferences and love for spicy food.
When cooking, be sure to wear ordinary rubber gloves (for those who are uncomfortable, take “medical” non-sterile ones). Just do not think that rubber gloves are a tribute to aesthetics. Not at all, the resulting dish is very spicy, rubber gloves will help you protect your hands.
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Adjika with tomatoes
3 kg of tomatoes; 1 kg of sweet pepper; 0.5 kg of garlic; 150 g of hot pepper; 0.5 cups of salt; 3 art. l. Sahara.
Turn all the components in a meat grinder, mix thoroughly, add salt, sugar, leave overnight in a cool place. In the morning, drain the liquid, if there is excess, put in jars. Keep refrigerated.
Classic recipe
1 kg red hot pepper; 0.5 kg of garlic; 3/4 cup fine salt; 0.5 cup mixture: coriander, suneli hops, dill seeds.
The ingredients above are classics. We suggest you make adjustments to the recipe, because the classic adjika recipe leaves us a large field for improvisation. Let's make adjika less spicy!
Let's take instead of hot pepper - sweet. Or leave only 20% hot: 800 g paprika and 200 hot peppers.
We clean the peppers: cut off the stalks and take out the seeds. Grind in a blender (or 2-3 times in a meat grinder). We also process garlic, coriader and dill seeds. Mix everything thoroughly. We add salt. Add also chopped herbs: cilantro, dill. Ready!
Adjika with apples
5 kg of tomatoes; 1 kg of bell pepper; 1 kg of apples; 1 kg of carrots; 500 g of garlic; pepper light (depending on spiciness) from a few pieces to ...; salt, sugar to taste.
Vegetables are ground in a meat grinder, and carrots are ground on a fine grater. Boil with an open lid for 3 - 3.5 hours, add a mixture of spices for adjika in a bag (bought at the market) and take it out at the end of cooking. A couple of jars are twisted without garlic (for lovers of fresh garlic), garlic is added to them when opening the jar.
This recipe has only one drawback: an open jar is all eaten in one sitting.
Adjika with horseradish
Tomato (red) - 2 kg; Sweet pepper - 1 kg; Garlic - 300 g; Hot pepper (bitter) - 300 g; Horseradish ( fresh root) - 300 g; Salt - 1 glass; Vinegar (9%) - 1 cup.
Grind tomatoes, peeled sweet and bitter peppers in a meat grinder. Peel the garlic and horseradish and also twist in a meat grinder. Add salt and vinegar, mix. Arrange in clean and dry jars and close with regular lids. Keep refrigerated. Yield approximately 3 liters.
Georgian adjika
Bulgarian red pepper - 2 kg; Hot red pepper - 0.5 kg; Garlic - 0.5 kg; Walnuts - 1.5 cups; cilantro - 2 bunches; Salt - 1/3 cup.
Pepper and garlic wash, clean, grind in a meat grinder, pass cilantro and nuts through a meat grinder, add salt and mix well. Transfer to a jar or plastic bottle and store in the refrigerator.
Adjika with eggplant
Eggplant (fry in a cauldron) - 3 kg; sweet red pepper - 1 kg; onion - 500 g; tomatoes - 500 g; garlic - 100 g; bitter red pepper (without seeds) - 100 g; vinegar - 200 ml; parsley (greens and root) - 250 g.
Cut all vegetables into very small cubes, salt to taste, add 200 ml of vinegar, stand for 2 days and put in the refrigerator.
"Simple" adjika
Pepper - 500 g; garlic - 300 g.
Remove seeds from peppers. Pass through a meat grinder along with garlic. Mix, salt to taste. Divide into jars and store in the refrigerator. Very tasty with fish, meat, jelly.
Mild adjika with plums
Tomatoes - 3.5 kg; sweet pepper - 1 kg; carrots - 1 kg; plums - 1 kg; garlic - 100 g; vegetable oil - 0.5 cups; aspirin - 10 tablets.
Red tomatoes, sweet peppers without seeds, onions, pitted plums, carrots - everything is passed through a meat grinder. Add the garlic passed through the garlic, salt, pepper to taste, aspirin and mix well.
Dill adjika
Sweet pepper (peeled) - 1 kg; hot pepper - 250 g; garlic - 250 g; dill - 400 g; parsley - 250 g; salt - 250 g.
Start cooking adjika by preparing the ingredients. Peel and wash sweet and hot peppers. Peel the garlic, sort and wash the greens.
Pass all the ingredients through a meat grinder and mix with salt. Adjika is ready to use.
Adjika from horseradish and green tomatoes
Tomatoes - 1 bucket; vegetable oil - 1 glass; salt - 1 cup; garlic - 1 cup; horseradish - 1 glass; hot pepper - 5-6 pods.
Bucket of chopped tomatoes, 1 tbsp. vegetable oil, 1 tbsp. salt, 1 tbsp. garlic (chopped), 1 tbsp. horseradish (pass through a meat grinder), 5-6 pods of hot pepper (pass through a meat grinder).
In a dry bowl, gently mix with a wooden spoon, arrange in dry jars and close with nylon lids. Put in a cool place.
Up ▲ — Reader reviews (12) — Write a review ▼ - Print version
3KG SWEET PEPPER, 1 KG BITTER, 800 G PARCILE, 1 ST. A SPOON OF CILANTER, SALT TO TASTE. MIX. PUT IN COLD.
Thanks!
There are plenty to choose from, thanks! And there is a field for personal research)))
and what can replace hot pepper, I just don’t have it, and I didn’t find it in stores?
in the recipe you need vegetable oil 0.5 tbsp. , and I put 0.5 l, what should I do, tell me?
I cook adjika all the time because I really love this dish with meat and fish and just for bread, but I cook according to my mother's recipe, i.e. red bell pepper, bitter, garlic, dill, tomato, just a few pieces, all by eye salt to taste, twist everything in a meat grinder and into jars, store in the refrigerator. All natural and no seasonings or vinegar...
girls, you can not add vinegar, then you need to stand for 15 minutes in a water bath, under the metal. cover and can be stored in the pantry!
| Vasya | September 6, 2017, 17:06:00 |
Adjika ingredients
To prepare adjika, we need:
5 kg. tomato
1 kg. sweet red pepper
300 gr. garlic
2 bitter peppers
1 cup of sugar
100 gr. vegetable oil
1 tablespoon salt
50 gr. vinegar 9%
Cooking.
We need tomatoes, they need to be washed and cut so that it is convenient to twist through a meat grinder. I take red tomatoes. (Not yellow, not pink)
Then we need sweet pepper, we washed it, cut it in half and removed the middle. I always take red pepper, so I get red adjika.
Of course, you can also take ratunda pepper, with this pepper adjika will be even tastier, but we prepared a very tasty lecho from ratunda.
We twist tomatoes into a meat grinder, not into a juicer.
We also scroll sweet pepper through a meat grinder.
Then pour everything into a large saucepan (twisted peppers and tomatoes).
Add oil to adjika. Then there you need 50 grams of vinegar 9%.
Pour vinegar into adjika and salt.
If you are a very attentive reader, you probably noticed that we salted adjika at the very end. It’s just that I’m in the confusion of cooking (I also had mushrooms on the stove, I’ll talk about them a little later, and the jars were sterilized with lids, and in addition I twisted the garlic and pepper), I forgot to add salt right away. And only when I threw garlic and pepper, when taking a sample, it turned out that I forgot about salt.
Adjika was stewed with us for about three and a half hours, but this must be looked at by evaporating water, we love one that can be spread on bread. While our adjika is stewing, we need to prepare garlic and hot peppers, I put 2 hot peppers, our children eat adjika, and you can put more.
We scroll the hot pepper through a meat grinder, only the green tail needs to be cut off. For the beauty of the photo, I did not immediately cut it off. If you do not like spicy, you can not add hot pepper seeds to adjika. The pepper itself gives a spicy, slightly spicy taste, and the seeds give a sharpness and burning sensation in the mouth after consumption.
We scroll the garlic through a meat grinder. If you have a scale at home to weigh the garlic, then use my advice. Two large heads of garlic weigh about 100 grams, or 3 medium ones (like mine). Don't be afraid to add more or less garlic. You can put less yourself if you want less spicy adjika. And if you want spicy, then red pepper will help you.
Pour garlic and pepper into adjika 20 minutes before readiness. This is after about three and a half hours of boiling.
Then we pour adjika into sterile jars and roll them up with sterile lids, we got 6 half-liter jars.
Adjika, the recipe for which is described above, let it please you in the winter. Bon Appetit.
