Kuban adjika recipe for the winter. Homemade adjika

Recipes for the most delicious homemade adjika without cooking and with cooking:

Today we’ll talk about the most wonderful spicy appetizer, which is usually spread on a piece of fresh fragrant bread, Her Majesty the queen on our table, the incomparable adjika. This queen is good to eat, even as a bite with hot soup, or with charcoal-grilled meat... it goes well with any savory dish!

The benefits of adjika are undoubtedly great, not only does it preserve the entire range of vitamins and microelements included in the products that make it up, but in general it has a beneficial effect on increasing metabolism, improves appetite and has some antiviral effect.

Well, let’s start with the simplest recipes and gradually complicate them.

The most delicious homemade adjika - Abkhazian hot spicy adjika for the winter

The recipe is classic, traditional, original. The easiest to prepare, literally a ten-minute affair.

Products:

• half a kilo of hot red pepper, slightly dried in the sun, if you don’t want it too spicy, remove the seeds,
• a good bunch of cilantro, preferably collected during flowering,
• a small bunch of young dill sprigs,
• a bunch of parsley leaves,
• 5 heads of garlic,
• 3 tablespoons khmeli-suneli,
• a glass of coarse salt,
• You can add a couple of handfuls of walnut kernels – it’s not for everyone.

Clean, wash and dry everything. Scroll through a meat grinder, add salt, mix and scroll a few more times to get a homogeneous paste. Better yet, use a food processor with a sharp knife and chop everything into dust.

Let it sit on the kitchen counter for a couple of days. Place in jars or food containers and store in the refrigerator.

Homemade adjika - recipe with horseradish

The invention is already of Russian culinary specialists. People call it differently - horseradish, throat-eater, horseradish. Simple and quick to prepare, a set of products for it is abundant in every garden in August. Keeps great in the refrigerator all winter.

• very ripe tomatoes kilogram,
• horseradish is a tenth of tomatoes, classically, but those who like it more spicy add more,
• a couple of hot red chili pods,
• a couple of heads of garlic
• spoon with salt on top.

When working with horseradish, a meat grinder is preferable to a food processor; the texture of horseradish is too viscous.

So, we wash, clean, and dry everything. We turn it through a meat grinder and mix it properly. When skipping horseradish, it’s better to put a plastic bag on the meat grinder and tie it at the outlet neck - it won’t sting your eyes. Or add all the ingredients interspersed, also to reduce the release of horseradish vapor into the air.

Add salt and mix thoroughly until the salt is completely dissolved.

Place in sterile dry jars and store in the refrigerator or cellar.

Very suitable for any first or second course as an addition to bread on cold winter evenings.

Well, very fast and tasty! Guests and family will appreciate the table perfectly.

Ingredients:

• ripe tomatoes 3kg,
• hot pepper only 4 pieces,
• sweet pepper, preferably red 5 pieces,
• garlic 10 large cloves,
• onions 5pcs,
• ½ cup vegetable oil,
• table vinegar 9% 5 50 ml,
• salt - a spoon with a large top.

Let's do it step by step:

1. Wash, clean, dry everything. Cut out the seeds from the pepper.
2. Grind in a meat grinder or chop tomatoes, peppers, onions and garlic in a blender.
3. Mix with vinegar and salt. Lastly, add the oil and mix thoroughly.
4. Place in sterile dry jars and store in the refrigerator or cellar.

It will be very tasty at the table!

Video recipe: spicy adjika for the winter - you'll lick your fingers

Open a jar of this fiery preparation on a winter day and remember those summer times at the barbecue.

This recipe will be more complicated and time-consuming, but the result is worth it, take my word for it. In addition, such a preparation can be stored in the cellar for years, if necessary.

The fact is that, unlike the previous ones, we will cook this adjika.

• large, very ripe tomatoes 3kg,
• large carrots 1.5 kg,
• bell pepper 2kg,
• garlic 10 cloves,
• chili pepper 2 pods,
• salt 2 tables. spoons,
• sugar half a glass,
• half a cup vegetable oil,
• half a glass of table vinegar, can be replaced with apple cider vinegar.

Now the preparation:

1. Wash everything, clean it, cut out the seeds from the pepper, dry it.
2. Cut the tomatoes into large pieces into a saucepan, pour in half a glass of water and bring to a boil over medium heat. We don’t let it boil, we immediately remove and cool. We roll out the skins and seeds on a sieve, obtaining thick tomato juice with pulp.
3. In a blender, grind carrots and peppers into dust. Let it simmer on low heat for an hour and a half.
4. Add crushed garlic, salt and sugar, pour in vinegar, stir and let simmer for another 5 minutes.
5. Remove from the stove and quickly place in sterile jars, roll up, turn over and cover until completely cool.

This option gives space to your imagination. You can experiment with this recipe as you like, adding any vegetables and even fruits to it when cooking - everything will be delicious.

Delicious adjika from zucchini in Belarusian style

Another unusual recipe, its other name is adjika with zucchini in Belarusian.

• zucchini 3kg,
• half a kilogram carrots,
• half a kilogram of sweet pepper,
• tomatoes a kilo and a half,
• peeled garlic glass,
• ground red pepper 2.5 tablespoons,
• glass of vegetable oil,
• salt 2.5 table. spoons,
• sugar glass.

The preparation is very simple:

1. As usual, wash, clean, and dry everything. Scroll through a meat grinder or chop in a food processor, garlic too, but in a separate bowl.
2. Mix the resulting vegetable paste with vegetable oil, add sugar and boil in a large roasting pan with a thick bottom for about forty minutes.
3. Add hot pepper and garlic, simmer for another five minutes.
4. Remove from heat, place in sterile jars and seal. Turn it over and cover it until the morning.

The taste of this adjika is delicate, sweet with a piquant sourness, and not very spicy.

Homemade adjika - recipe for the most delicious homemade adjika with a twist

The so-called bitter one. A dish for real men – very spicy!

• tomatoes 5 kilograms,
• carrots 2 kilograms,
• 300 grams of hot chili,
• kilogram of garlic,
• kilogram of pepper-paprika,
• vegetable oil 200g,
• salt spoon with a large top.

Wash, peel and dry all vegetables. Grind through a meat grinder or chop in a food processor. Place in a saucepan, add oil and salt. Simmer for about an hour over low heat, stirring occasionally. Place in sterile jars and seal. Cool under the fur coat.

More interesting articles on home preparations for the winter:

1. Pickled zucchini

How to cook adjika without bell pepper at home - with eggplant and honey

But with eggplants! Somewhat exotic, but delicious - you'll lick your fingers!

You will need:

• tomato 3kg,
• eggplant 2kg,
• garlic 0.5 kg,
• 4 hot chili pods,
• a glass of vegetable oil,
• half a glass of table vinegar 9%,
• parsley to taste, if you really like it, then a good bunch,
• dill is also at your discretion,
• 3 large spoons of sugar,
• Salt table. spoon with a large slide,
• three tablespoons of honey, as much as you can scoop.

Chop all vegetables in a food processor. For greater sophistication, eggplants can be cut into small cubes. Place in a large roasting pan, add salt, mix with sugar and butter and simmer over low heat for 50 minutes.

Add honey and stir thoroughly. Add finely chopped fresh herbs, boil for a couple of minutes and add vinegar. Stir and let sit for a few minutes. Place in sterile jars, put on the lid and cool under a fur coat.

Honey will add a special charm to the dish!

How to cook the most delicious homemade adjika with apples

Also somewhat exotic and incredibly tasty recipe.

Products:

• tomatoes a little more than a kilogram,
• sweet paprika 0.5 kg
• apples 0.5 kg, preferably sour,
• hot chili 3 pods,
• carrots 0.5 kg,
• garlic 2 heads,
• table salt. spoon,
• half a glass table vinegar,
• half a cup vegetable oil,
• sugar half a glass.

Preparation:

1. Wash and dry the ingredients. Remove seeds from peppers and apples.
2. Chop all vegetables except garlic in a blender into dust and place in a large roasting pan.
3. Simmer for approximately 1 hour 20 minutes.
4. Add crushed garlic, butter, sugar, salt and vinegar to the resulting mass and mix. Boil for another three minutes.
5. Place in sterile jars, roll up and leave to cool upside down under a fur coat.

Very tasty and aromatic!

Recipe for homemade adjika without vinegar with plums or cherry plums

But at the same time it’s very unusual, because with plums or cherry plums, whoever likes what!

Ingredients:

• 1 kg plums, preferably unripe or cherry plums,
• 15 good cloves of garlic,
• 2 hot chili pods,
• 5 kg of sweet paprika, ¼ teaspoon each of ground black pepper, coriander, cloves,
• a small bunch of herbs, whatever you find - dill, basil, tarragon, parsley,
• tomato paste 1 spoon,
• salt a small table spoon,
• half a glass of sugar.

Preparation:

1. Wash the vegetables thoroughly, remove seeds from plums and seeds from peppers, and dry.
2. Chop the plums, peppers and all the herbs in a food processor.
3. Add salt, add sugar, ground spices, tomato paste, mix thoroughly and simmer for about half an hour on a small fire.
4. Add finely chopped garlic and cook for another three minutes.
5. Place in jars and seal. Turn over under the fur coat until completely cooled.

Bon appetit!

Delicious adjika with lightning-fast preparation!

• Sweet pepper-paprika kilogram,
• a quarter cup of apple cider vinegar,
• Ten cloves of garlic
• two hot chili pods,
• half a kilo of shelled walnuts,
• spoon of salt (tablespoon),
• half a glass of sugar.

Process all vegetables as standard - peel and rinse. Chop into dust in a food processor. Add vinegar, salt and sugar. Boil for 15 minutes and immediately put into jars and roll up the lids. Cool under the fur coat upside down. Store in a cellar or refrigerator.

half a kilo of onions and sweet peppers,

2 chili pods,

half a glass of vegetable oil.

a bunch of cilantro and basil,

10 cloves garlic

lemon,

a tablespoon with a small top of salt.

Preparation:

1. Wash, peel all the main vegetables, remove the seeds from the pepper, cut into pieces and place on a baking sheet. Cover with foil and bake for about forty minutes.
2. Cool and grind in a blender along with chili pepper, lemon, garlic, herbs and salt.
3. Serve straight to the table!

From the history of spicy snacks

Adjika - the word itself is of Abkhazian origin and essentially means bread and salt, a welcome dish when welcoming dear guests. In the old days, the wives of Caucasian horsemen rubbed it on a stone, investing a lot of time and effort into this simple activity. But you and I are modern and advanced people, so we won’t kill ourselves like that. There are food processors, blenders, and meat grinders in our kitchens - let them twist, grind, and crush, and we will keep an eye on them!

Initially, it was a paste-like salty mass of red color, which included various components, red hot pepper and garlic, coriander and blue fenugreek... Don’t be afraid of blue fenugreek, that’s what it’s called in the smart way Utskho-Suneli, it’s almost always included in the composition for all of us famous hops-suneli.

However, over time, people learned to add a lot of other healthy and nutritious vegetables and even fruits and nuts to adjika, making it less salty and spicy, quite suitable for our inexperienced European stomach.

The color has also changed, and now they make green adjika from green peppers. It is very convenient to use in a mixture with sour cream or mayonnaise to prepare various sauces and as a seasoning for soups.

Rules for preparing homemade preparations

Right here I’ll tell you some general rules when preparing adjika, so as not to repeat them in each recipe, and I’ll highlight them in italics:

• Wash the vegetables and other ingredients thoroughly and be sure to dry them on a towel, especially for those recipes that do not require heat treatment - not a drop of water should get into the dish!
• Be sure to sterilize the jars and lids and let them dry!
• Important!!! First we sterilize the jars - then we start cooking!
• It is advisable to wear gloves when handling hot peppers to avoid getting burned!

Well, that’s probably all about adjika, a delicious, aromatic and varied seasoning that takes its place of honor on my table. I hope yours does too now!

Traditional Abkhaz adjika is prepared using hot pepper, garlic, salt and herbs.

We suggest not limiting yourself to just the classics with such a variety of ingredients for a sizzling seasoning. Check out our easy, proven recipes!

How to cook adjika: 3 rules

To ensure that adjika has a rich color and thick consistency, choose the brightest and most fleshy vegetables.


It is better to use rock salt, since sodium chloride in its pure form is a powerful preservative, and iodized salt can cause fermentation and softening of vegetables.

Unpeeled hot pepper gives adjika its special pungent taste. If you remove the seed pods from the pods, the flavor of the sauce will be milder. And don't forget to use rubber gloves to avoid getting pepper burns!

Green adjika

Photo: dinasdays.com Abkhazia’s calling card. This adjika is served with many dishes and always with spit-roasted lamb.

What do you need:

• 6–8 large hot green peppers
• 1 head of garlic
• 1 bunch of cilantro
• 1 tbsp. spoon of salt

How to prepare green adjika:

Cut the pepper into small pieces without removing the seeds.

Grind the pepper and garlic in a mortar or mince several times.

Add salt, stir and leave to brew for 15–20 minutes.

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

Russian adjika "Ogonyok"

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

What do you need:

• 1 kg tomatoes
• 1 kg sweet pepper
• 400 g garlic
• 200 g hot pepper
• 150 g parsley root
• 1 tbsp. spoon of salt (to store adjika for more than 1–2 months, double the amount of salt)

How to prepare Russian adjika “Ogonyok”:

Hot adjika with basil

Photo: natalielissy.ru Spicy! Very spicy! Even hotter! The versatility of the recipe is that this adjika can be used not only for meat dishes, but also for sandwiches, sauces, soups and even pasta.

What do you need:

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

How to prepare hot adjika with basil:

Nut adjika

Photo: thinkstockphotos.com Adjika is not adjika if it does not contain nuts, as they say in the Caucasus. Subtle pleasant aroma, thick consistency and rich piquant taste - that’s what makes adjika real!

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

How to prepare nut adjika:

Remove seeds from bell peppers, wash and dry the greens.

Cut out the stems of the tomatoes.

Grind tomatoes, peppers, garlic, nuts and herbs in a blender or mince twice.

Add sunflower oil, vinegar and salt to the prepared mass.

Stir and serve immediately!

Gorloder, or Siberian adjika with horseradish

Photo: loverofcreatingflavours.co.uk A recipe from Siberia is quite capable of providing healthy competition to fiery sauces from sunny Abkhazia. The basis of the horloger is vigorous horseradish root. Suitable for meat and fish dishes, corned beef, and especially for barbecue and homemade grilled sausages.

What do you need:

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

How to cook gorloder, or Siberian adjika with horseradish:

Grind tomatoes, garlic and horseradish in a meat grinder.

Combine all ingredients, add salt and sugar, mix.

Place in sterilized jars and roll up.

Adjika from bell pepper

Photo: thinkstockphotos.com If fiery seasoning is not your thing, prepare a lighter version of this sauce with a sweet and sour taste and a slight pepperiness. This adjika goes well with baked or boiled meat, poultry, fish, potatoes baked in foil and toast.

What do you need:

• 1 kg sweet red pepper
• 300 g garlic
• 4–6 red hot peppers
• 50 ml vinegar 9%
• 4 tbsp. spoons of sugar
• 1 tbsp. spoon of salt

How to prepare adjika from bell pepper:

Remove seeds from sweet peppers.

Pass the pepper, garlic and hot pepper through a meat grinder.

Add salt, sugar, vinegar, stir and leave to steep for 3-4 hours.

Then put into sterilized jars and store in a dark, cool place.

Adjika with apples

Photo: thinkstockphotos.com An improved and adapted adjika recipe for poultry or grilled fish. To give the sauce a more delicate taste, you can prepare it without hot pepper or reduce its amount.

What do you need:

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

How to cook adjika with apples:

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

Add salt and sunflower oil.

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

Transfer to sterilized jars and seal.

Adjika with plums

Photo: wolvesinlondon.com Tender and soft adjika with plums goes perfectly with game, boiled potatoes and baked vegetables, chicken meatballs and pork chops.

What you need:

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

How to cook adjika with plums:

Remove seeds from bell peppers and seeds from plums.


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

Place the crushed ingredients in a saucepan, add tomato paste, salt and sugar.

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

Add vinegar 2 minutes before the end of cooking.

Transfer the finished mixture into sterilized jars, roll up, turn over and leave until completely cooled.

Baked pumpkin adjika

Photo: thinkstockphotos.com Baked vegetables give this adjika a surprisingly delicate consistency, and pumpkin gives it an unusual and at the same time unobtrusive aroma. Light, spicy, moderately hot, with a subtle sourness.

What do you need:

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

How to cook baked adjika from pumpkin:

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


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

3. Grind all baked vegetables in a blender.

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

Combine vegetables with lemon dressing, stir and serve immediately.

Adjika from pickled cucumbers

Photo: greenishthumb.net Are there any pickles left from last year's stock? Make some hot sauce out of them! The beauty of the recipe is that this adjika can be whipped up at any time.

What do you need:

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

How to prepare adjika from pickled cucumbers:

Peel the cucumbers and grate them on a fine grater or chop them in a blender. If there is a lot of liquid, drain it.

Pass the garlic through a press.

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

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

Click Class

Tell VK

It’s quite easy to diversify any dish if you know what seasonings to add to it. True, most often, spices alone are not enough. In this case, you should turn your attention to adjika. This aromatic sauce has long gained popularity. It is great to use both to enhance side dishes and meat dishes. Regardless of the recipe, the result is almost always perfect and the taste is excellent.

Every adult has tried this roll at least once in their life. This rich dish is simply soaked in sun and spice. Vegetables, which are the main components, go well in various combinations. Abkhazian cuisine provided an almost perfect recipe, and Georgians added their own special flavor. Each people of the Caucasus contributed something of their own, and the result was an abundance of options with different tastes.

It is not surprising that in addition to standard spicy vegetables, everyone tries to add something unique to adjika. So many recipes include cilantro, pumpkin, gooseberries, currants, apples, mushrooms, walnuts and much more. The taste of each roll is unique and inimitable. It is probably almost impossible to try two identical recipes. Each housewife has her own tricks and preferences. And the result, regardless of the main cast, is always simply amazing. Spicy is the main thing and it must be played correctly to get the perfect option.

Another distinctive feature is the method of preparation. It can be boiled, sterilized, and often you can do without these subtleties. The basic taste and quality of the dish will depend on this.

Even those who have never experimented with seams and don’t know a single decent recipe will be able to discover something new and special. Having learned the technique of preparing various dressings, you can pamper your loved ones with something original every time. Two or three different options and the sauces will sparkle with new colors.

Below are the most popular recipes in my opinion. So, here we go:

Benefits for the body

The peoples of the Caucasus know very well how to whet the appetite and enhance the taste of food. And in this case we are not talking about salt and spices. Herbs can add their own unique flavors and enrich any sauce. At the same time, they will help get rid of certain diseases and help the body function faster.

Speaking about the benefits of adjika, we can highlight the following points. She:

• Activates metabolic processes.
• Cleanses the circulatory system.
• Increases immunity.
• Actively fights viruses.
• Stabilizes muscle tone.
• Increases intestinal motility.

If we take into account the classic recipe for the dish, it includes more than twenty herbs and products. And this directly indicates how many vitamins and minerals are contained in this sauce. We can talk endlessly about the benefits and it’s better to try making this delicacy.

Contraindications

Despite its undoubted benefits, adjika has a number of contraindications. Spicy foods, despite their remarkable taste, can sometimes lead to unpleasant and painful sensations. It is forbidden to eat adjika in the following cases:

• Chronic diseases of the gastrointestinal tract.
• Liver and kidney diseases.
• Dysbacteriosis.
• Increased intestinal acidity.
• Spasms and pain in the pancreas.

Children and pregnant women should also avoid consuming this sauce.

A simple classic recipe for adjika made from tomatoes and garlic for the winter

It’s unlikely that anyone will be able to refuse such a delicacy. The result is truly worthy and tasty. And the main thing is that this sauce can be consumed with almost every meal.

Ingredients:

• Tomatoes - 2.7 kilograms.
• Carrots – 8 pieces.
• Onions – 4 heads.
• Chili pepper – 4 pieces.
• Bell pepper (gogoshary) – 4 fruits.
• Garlic – 5 heads.
• Sunflower oil - glass.
• Spices.
• Salt – 75 grams.
• Granulated sugar - a glass.
• Vinegar - a glass.

Yield 3 liters.

Cooking process:

1. Prepare and wash all products.

2. Remove seeds and stems from the hagoshars. Cut into large pieces.

3. Process through a meat grinder.

4. Rinse the tomatoes and remove all excess. Cut into large slices.

5.Pass through a press.

6. Peel and cut the carrots.

7. Twist.

8.Prepare hot pepper and chop.

9. Peel the garlic and pass through a press.

10. Peel the onions. Grind on a grater.

11.Place all vegetables in a deep container. Put on fire. Boil. Reduce flame. Boil for about half an hour.

12.Pour in sunflower oil, sugar, salt, spices. Stir. Leave to simmer on the fire for about another hour.

13.The amount of contents in the container will be reduced by almost half. Before finishing cooking, add vinegar.

14.Place adjika into pre-sterilized jars and screw on the lids.

15.Place in the refrigerator or basement for further storage.

Watch our video recipe:

An excellent sauce ideal for serving with meat and various side dishes. The savory taste is offset by moderate sweetness.

Adjika from tomato and garlic without cooking

The secret of this sauce is the absence of cooking. Therefore, the taste is incredibly rich and spicy. Even if you freeze such adjika, the result will be excellent.

Ingredients:

• Tomatoes – 1.5 kilograms.
• Sweet peppers – 2 fruits.
• Garlic – 3 heads.
• Horseradish root.
• Chili pepper - a couple of pods.
• Dry adjika – a tablespoon.
• Salt – 50 grams.
• Granulated sugar – 100 grams.
• Vinegar – 1/4 cup.

Yield: 2 liters.

Cooking process:

1.Prepare all vegetables: wash, peel, remove seeds and stems, cut into portions convenient for processing.

2.Pass all products through a meat grinder.

3.If you want to get an incredibly hot sauce, do not remove the seeds from the hot pepper and process them together.

4.Add spices and sugar, dry adjika and mix thoroughly.

5. Leave for 15-20 minutes for the sugar and salt to completely dissolve.

6.Pour into previously prepared containers.

7.Place in a cool place for further storage.

If desired, you can omit adding vinegar. In this case, the sauce must be stored in the freezer.

Zucchini adjika recipe is finger licking good

It’s quite simple to prepare something original and at the same time incredibly tasty. For this purpose, it is worth learning the following recipe in more detail. At the same time, it has many benefits and a wide palette of tastes. And the time needed to prepare is no less than an hour.

Ingredients:

• Zucchini – 3-3.5 kilograms.
• Tomatoes – 1.5 kilograms.
• Carrots – 8 pieces.
• Gagoshary (bell pepper) – 4 pieces.
• Garlic – 10 heads.
• Rock salt – 4 tablespoons.
• Vegetable oil - glass.
• Vinegar – 75 milligrams.
• Chili pepper – 2 pieces.

Yield: 3.5 liters.

Cooking process:

1. Rinse all vegetables thoroughly, remove all excess, cut and grind through a meat grinder. Mix thoroughly.

2.Place the sauce in a saucepan and place on the fire divider. Boil. Reduce flame. Cook for about 40 minutes.

3.Pour in vinegar essence, spices and sugar. Boil.

4. Stir in garlic. Boil for another 5-10 minutes.

5. Sterilize the jars. Pour the prepared adjika. Twist. Place in a cool place.

At any time of the year you can enjoy the unusual taste of this wonderful sauce.

Recipe for adjika with apples

Soft and tender and at the same time very piquant adjika in such a variety will appeal to everyone. It goes perfectly with many foods and is good as a main sauce for many dishes. Most chefs believe that this is the recipe that is worth mastering and preparing in significant quantities for the winter.

Ingredients:

• Apples "Simerenko" - kilogram.
• Ripe tomatoes – 4 kilograms.
• Onions - 10 medium heads.
• Garlic - head.
• Table salt – 6 tablespoons.
• Cinnamon - teaspoon.
• Allspice and peas, 10 peas each.
• Granulated sugar – 3/4 cups.
• Laurel.

Yield: 6 liters.

Cooking process:

1. Rinse the tomatoes thoroughly, remove the stem, cut into 4 parts.

2. Peel the onion and divide into large slices.

3. Wash the apples, remove the stem and core, cut into 4-6 pieces.

4.Place all products in a saucepan with a thick bottom. Put on fire. Boil. Boil for 40 minutes. It is necessary that vegetables and fruits become soft.

5.Add allspice, peas and bay to the boiling liquid.

6. Add cinnamon. Stir.

7.Continue cooking for about 10 more minutes.

8.Remove from heat. Using a blender, grind all the products. Add pre-chopped garlic and pour in vinegar. Put it back on the stove.

9. Sterilize jars with lids. Pour adjika. Twist. Place it upside down and let it sit.

Such a roll can be stored without problems for several years, and served with all possible side dishes and types of meat.

Preparation method for plums

It is quite possible to create something unique and at the same time incredibly tasty if you are not afraid of experiments. There is no risk in using plums in cooking. Thanks to them, special taste qualities are obtained that will delight everyone. This applies to both adults and children.

Ingredients:

• Plum - 3 kilograms.
• Basil - a bunch or two.
• Khmeli-suneli seasoning - 5-7 tablespoons.
• Tomatoes – 800 grams.
• Dill – 2 bunches.
• Parsley - a couple of bunches.
• Hot pepper – 3 pieces.
• Celery greens – 3 bunches.
• Garlic – 2 heads.
• Rock salt – 50 grams.

Yield: 3 liters.

Cooking process:

1. Sort the plums and rinse thoroughly. Each one must be solid and strong.

2. Separate from seeds.

3. Chop the basil and add to the berries.

4. Process the remaining greens and place the container for cooking.

5. Remove the seeds from the pepper and cut into small pieces. Wash the tomatoes and divide into four parts.

6. Add seasoning, salt and spices.

7.Mix with your hands. This will help obtain the required juice and make the cooking process easier.

8.Put on low heat. This will help the juice to gradually release. Boil. Boil for 20 minutes over low heat. Stir constantly.

9.Remove from heat. Using a blender, process all the ingredients in the pan. It is important not to get burned during processing.

10.Pass the garlic through a press. Add to sauce. Put on fire and bring to a boil. Place in pre-prepared sterilized jars and close with a lid.

Video recipe:

This delicacy is stored in the basement or cool place. It is incredibly tasty and resembles tkemali, so it is often eaten first.

Spicy adjika in Abkhazian style - traditional recipe

Unusually tasty and rich adjika, made according to traditions, will help to reveal the entire incredible range of products included in its composition. Another feature of this dish is that it has an incredibly beneficial effect on the gastrointestinal tract and speeds up metabolism, thanks to the variety of herbs.

Ingredients:

• Hot pepper – 3 pods.
• Garlic - head.
• Cilantro - a bunch.
• Basil - a bunch.
• Dill - a bunch.
• Coriander – 2 tablespoons.
• “Khmeli-suneli” - 2 tablespoons.
• Spices and salt.

Yield: 400 grams.

Cooking process:

1. Leave the pepper to dry in the sun for several days. It must dry out.

2. Clear the pods of their contents and remove the stalks.

3. Peel the garlic.

4. Place all products in a blender. Recycle.

5. Grind the parsley and other greens in a blender. Mix with pepper and garlic.

6.Connoisseurs of rich taste can add a small handful of walnut kernels.

7.Salt and add spices. Mix thoroughly.

8. Leave to “rest” for a couple of hours.

9.The sauce can be consumed immediately after it has infused or stored in a cool place.

This original recipe is very rich. Therefore, there is sauce, it costs in small quantities.

Tomato with horseradish and garlic

Fans of spicy, or rather incredibly spicy and fiery, will definitely like this type of sauce. The combination of components is such that you simply cannot find a more pungent option.

Ingredients:

• Tomatoes – 2 kilograms.
• Garlic – 5 heads.
• Horseradish root – 4 pieces.
• Rock salt.
• Pepper.
• Sweet pepper – 8 pieces.
• Chili pepper – 8 units.
• Dill - a bunch.
• Parsley - a bunch.
• Vegetable oil – 40 milligrams.

Yield: 2 liters.

Cooking process:

1. Peel vegetables from all excess. Cut. Pass through a meat grinder. Soak horseradish root for an hour.

2.Add sunflower oil and spices to taste. Wash the dill and parsley and process in a blender. Add to all vegetables. Grind the horseradish root thoroughly.

3.Infuse adjika in the refrigerator or in the basement. After this, it is ready for consumption. If desired, it can be divided into jars and placed in the basement.

People with stomach problems should be warned: they should not consume more than one tablespoon. It is incredibly hot, so you should dose the portions.

Eggplant in adjika with photo

It’s incredibly easy to create a very savory and at the same time simply extraordinary appetizer or even a cold eggplant salad. At the same time, the main vegetable will still be the main one, and properly prepared adjika will only adequately frame it. But the result will be truly amazing and incredibly tasty.

Ingredients:

• Eggplants – 1.5 kilograms.
• Tomatoes – 1.5 kilograms.
• Garlic - head.
• Gagoshary (bell pepper) – 3 fruits.
• Chili peppers are a thing.
• Rock salt – 3 tablespoons.
• Granulated sugar - a glass.
• Vinegar – 50 milligrams.
• Sunflower oil – 250 milligrams.

Yield: 2.5 liters.

Cooking process:

1. Wash and cut the tomatoes.

2. Wash the peppers, separate the stem and seeds, and divide into pieces. Peel the garlic.

3.Using a meat grinder or blender, chop the peppers, garlic and tomatoes.

4. Spicy connoisseurs can add more hot chili.

5.Pour the mixture into a saucepan with a thick bottom. Put on fire, add spices and salt. Boil. Pour in sunflower oil and vinegar. Bring to a boil again.

6. Peel the eggplants. Divide into portions. Place in boiling adjika. Cook over low heat for 20-25 minutes.

7.Pour into sterilized and dried jars. Close with lids, turn over and wrap.

Adjika with eggplants can be stored for several years. But true lovers of savory snacks will not let it stagnate under any pretext.

• Connoisseurs of spicy taste should not remove the seeds from the chili. It is worth using dried fruits.
• If you want to make adjika softer and more tender, you need to add neutral vegetables: carrots, gagoshars or apples.
• For seaming you only need rock salt.
• Spices processed using a pestle and mortar give a special palette of flavors. They saturate the sauce more strongly and impart a richness of aromas to it. Almost any type of spice can be used.
• Preliminary calcination and frying of herbs and spices in a frying pan is considered ideal.
• When using a blender to process vegetables, you must ensure that it does not make a simple puree from adjika, and maintain the necessary texture of the sauce.
• Firm, ripe tomatoes are ideal for creating distinctive texture and incredible flavor.
• Only metal lids will allow you to preserve the workpiece for a long time and prevent its damage.

It’s unlikely that anyone will refuse such a spicy delicacy. It not only improves your mood, but also helps fight many ailments. The most interesting thing is that such an appetizer is ideal at any time of the year and will go with any feast. Simple kebabs or a luxurious meat dish of European cuisine will definitely enrich them and give them new notes. And which of the proposed recipes to make your favorite, you should decide based on your favorite products and their preferred combinations.

Tweet

Tell VK

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

Adjika in Abkhazian: recipe

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

Important! Adjika is contraindicated for use by people with gastritis, high stomach acidity, kidney and liver problems, pregnant women, nursing mothers, and young children.

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

“Correct” adjika does not involve adding sugar to it. This is exactly what you can prepare using our step-by-step instructions.

Kitchen tools

To prepare the spicy seasoning you will need:

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

Ingredients

The following components are added to adjika in Abkhazian style:

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

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

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

How to do

Preparation of traditional Abkhazian seasoning can be divided into 13 steps:

Adjika in Caucasian style: recipe

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

Using the quantities of ingredients described below, you will end up with 920 g of finished adjika. It goes well with vegetables, fish, and meat. If you mix half a teaspoon with sour cream, you will get a delicious barbecue sauce.

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

Kitchen tools

To prepare Caucasian seasoning you will need:

• pan;
• blender.

Ingredients

The following products should be prepared:

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

How to do

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

What else can you add to spice it up?

For piquancy, cooks sometimes add herbs:,. To reduce the pungency, tomatoes are also used among the ingredients.