In the Caucasus, adjika is a hellish mixture of hot pepper, garlic and salt. Coriander and other fragrant herbs are added for aroma, but these are nuances, and each housewife has her own. All this is carefully crushed and packaged in jars. Raw adjika is stored without cooking or other culinary processing. If you are very afraid of mold, you can pour hot hot water under the lid. vegetable oil.
IN oriental cuisine raw adjika is used in all imaginable and inconceivable dishes: for marinating and frying meat, in soups, broths, main courses, fillings. This fiery seasoning looks no less tempting on a piece of lard or in borscht.
In our country, adjika is usually called a sauce made from tomatoes, bell peppers and apples. But real adjika is prepared only from All tomato-based sauces are called “satsebeli” or “vegetable sauce”.
I offer several versions of adjika: classic and variations on a theme. I don’t claim the authenticity of these recipes, but they were taken from food blogger and author of several books on Tinatin Mzhavanadze. And she knows exactly how to make adjika. The recipes have successfully passed all clinical tests and were approved by an authoritative commission, which includes mother-in-law, husband, friends, etc.
They begin to harvest raw adjika in September, when hot peppers appear in large quantities on the markets. Somewhere at the beginning of this month, you will finally decide on the recipe and the amount of strategic stock. Go to the market and buy bright red ripened peppers. By the way, the smaller and thinner the pod, the spicier it is. Don't forget about coriander and a couple of kilograms of rock salt.
Important! When planning to cook adjika, be sure to buy good, preferably two pairs.
At home, put on gloves and wash the peppers thoroughly. Shake off the water, spread on a towel and leave for three days. During this time, excess moisture will evaporate from it, and your raw adjika will be stored anywhere in the kitchen. After the specified period, go for fresh herbs.
Equipment
In terms of equipment, you will need several different-sized containers, a couple of spoons, a meat grinder or a blender. Rinse and sterilize jars and lids in advance. You can take regular plastic lids.
Raw adjika, option one - classic
Ingredients: red hot pepper - 5 kilograms, garlic - half a kilogram, coriander - 1 cup, salt - 1 kilogram.
Preparation
Wear gloves and peel the dried peppers, removing the seeds and stems. Peel the garlic. Grind the pepper and garlic twice in a meat grinder using a fine wire rack. Add coriander and pulse again. Add salt, mix well and pack into jars.
Raw adjika, option two - aromatic
Ingredients: hot pepper - 2 kilograms, bell pepper - 1 kilogram, garlic - 200 grams, coriander - 2 tablespoons, boiled vinegar 9% -100 grams, rock salt - 400 grams.
Preparation
Remove seeds and stems from peppers and peel garlic. Scroll everything three times in a meat grinder. Add salt, vinegar and stir until smooth. Divide into jars.
Raw adjika with herbs
The main ingredients used are the same as in the previous version, but a large amount of greens is added. Basil, parsley, celery, cilantro - two large bunches each. The technology is unchanged, three times in a meat grinder and then in jars.
This is the name given to the greens of this plant, and coriander is ripened and dried seeds. Personally, I love coriander and can’t stand cilantro. So if you are not familiar with this herb, then first smell it, tear off a leaf from a bunch and chew it. Like? Feel free to take it. No? Then it's better to make do. If in doubt, try experimenting with this spice separately, adding it to different dishes. But on winter preparation Do not try questionable ingredients.
I recently found another interesting version of adjika. From unripe peppers and herbs. For long-term storage it is not suitable, but in the summer it can be made as needed and stored in the refrigerator.
Adjika raw - green
Ingredients: hot green pepper - 10 pieces. Parsley, cilantro, dill, basil, mint, tarragon - one large bunch, each at least 50 grams. Garlic - 2 large heads. Peeled walnuts - two glasses. Salt.
Preparation
Peel the pepper from seeds, fibers and stalks, and remove the husks from the garlic. Wash the greens, shake off the water and place on clean, dry towels to dry. Grind everything in a blender or meat grinder. Season with salt. The fragrant summer adjika is ready.
Adjika - spicy sauce, who came to us from Georgia and Abkhazia. However, Russian adjika bears little resemblance to the traditional one, since it does not contain tomatoes. In the usual Russian adjika, it’s just the opposite: tomatoes are the main ingredient and there are many variations on the theme of preparation. And all housewives prepare adjika in their own way: they add onions, carrots, walnuts, horseradish, green apple and so on. I cook adjika according to my grandmother’s recipe, and of all the ones I’ve tried, this recipe is my favorite. This adjika is prepared from fresh fleshy tomatoes and sweet peppers, due to which raw adjika It turns out very tasty and aromatic. It is stored in the refrigerator in small jars. Boiled adjika is also very common here, which, unlike raw adjika, can be rolled into jars.
And here’s a little secret on how to prepare the most delicious raw adjika: tomatoes need to be ground, fleshy, dark red in color, with a pronounced aroma. Such tomatoes usually ripen in September-October, and at this time the most fragrant tomatoes can be found on the market. bell pepper. Adjust the spiciness of adjika to taste, adding chili pepper and garlic last.
Ingredients for raw adjika:
- 2 kg meaty;
- 1 kg of sweets;
- 300 g;
- 2 chili peppers;
- 3 tbsp. salt;
- 4 tbsp Sahara;
- 160 ml 9% vinegar;
- 5 tbsp. refined vegetable oil.
Recipe for spicy raw adjika
1. Separate the head of garlic into cloves. Pour boiling water over them and after 3 seconds drain the water. This will help us peel the garlic quickly and easily.
2. Peel the garlic.
3. Pour boiling water over the tomatoes and leave for 5-7 minutes. This procedure will help you painlessly peel tomatoes from their hard skin.
4. Meanwhile, remove seeds and stems Bell pepper, cutting each in half.
5. Remove the skin from the tomatoes.
6. Tomatoes, bell peppers, garlic and peeled chili peppers are passed through a meat grinder.
7. Add 3 tbsp. salt, 4 tbsp. sugar, 160 ml 9% vinegar and 5 tbsp. refined vegetable oil. Mix everything.
8. Sterilize the jars and pour boiling water over the clean lids of the jars several times. Pour raw adjika into jars and close with ordinary plastic lids. You need to store raw adjika in the refrigerator, and it can stand until spring.
9. Raw homemade adjika from fresh tomatoes, garlic and bell pepper are ready! Bon appetit!
Adjika is a hot salty seasoning, an invention of the Caucasian national cuisine. Real adjika far from the mixture of vegetables that we preserve for the winter. The Abkhazians and Migrels, as well as the Georgians, to whom we owe the appearance of the seasoning, have long made it from red or green hot pepper, grinding it with salt, cloves of garlic, and spices (usually a mixture of hops-suneli herbs) to a paste.
Adjika raw and heat-treated
This is exactly what the recipe for raw adjika looks like. The prepared mixture was not boiled, but simply transferred into small containers and stored in a cool place, used as needed. In addition to the listed components, crushed kernels were placed there walnuts, sprigs of dill, barberry. They still make similar seasonings today. As you may have noticed, traditional recipe raw adjika is quite poor in the composition of ingredients. Indeed, there are no familiar apples or carrots here. This is understandable, because in order to preserve the assorted mixture, it must be stewed and the jars with twists must be sterilized. And the taste of the Abkhazian seasoning, richly salty and very peppery, is more for everyone. However, the recipe for raw adjika is convenient due to its relative ease and speed of preparation. It is its varieties that our article is devoted to. By the way, about precautions: when working with pepper and garlic, use rubber gloves so as not to burn the skin of your hands. When chopping horseradish (we will offer you a recipe for raw adjika with this component), put a bag over the outlet of the meat grinder so as not to irritate your eyes and Airways its pungent smell.
Adjika with horseradish
Yes, let's start with it. Let us warn you right away: all products for of this dish and the rest, which will be described below, only high-quality, not spoiled, good ripeness is required. Otherwise, the seasoning will either lose its original taste or will not be stored for long. Raw adjika with horseradish, the recipe for which you are about to learn, is prepared using the same technology as other cold seasonings: the components are cleared of stalks and seeds, and minced, usually twice; They contain salt, sugar, and, if necessary, vegetable oil and herbs. Everything is mixed until smooth, left in a basin for 2-3 hours so that the vegetables and herbs are saturated with each other’s aromas and juices, then the mixture is packaged and stored. As a rule, in the refrigerator. And here is the raw adjika with horseradish. The recipe suggests proportions: the roots themselves - 500 grams. The same amount of bell pepper and garlic. Hot pepper - 2-3 pods (or less - according to your taste). And 3 kg of tomatoes. Grind everything in a meat grinder. Add salt to taste (but not less than 100 g), stir, wait until it dissolves. Then put into 200 gram jars, close parchment paper, Keep refrigerated. The seasoning can be used for borscht, vegetable and cereal soups, roasts, and sauces for meat.
Adjika sweet and salty
More familiar to us will be raw adjika, prepared for the winter like this. Take a kilogram of pepper (you can use sweet salad or regular bell pepper, the main thing is that it is meaty), 300 g of garlic, 3 pods of red hot pepper. Pass the listed ingredients through a meat grinder. Add 1.5 kg tomatoes or 1 kg tomato paste, 10 tablespoons of sugar, the same amount of salt (tablespoons). And also 15 spoons sunflower oil. Mix everything well and refrigerate for an hour and a half. Then transfer to jars, cover with plastic lids and store in the refrigerator. This raw adjika for the winter is a real storehouse of vitamins. It can be spread on bread and eaten to maintain appetite. And use as a dressing, additives in sauces and gravies.
Adjika with greens
For lovers of greens - parsley, celery, dill - spicy raw adjika is suitable. The cooking recipe includes, in addition to the listed components, 50 g of roots, a pinch of dry herbs hops-suneli. But everything is in order. Grind 1 kg of bell pepper, 500 g of fresh herbs and a pinch of dry herbs, 50 g of celery and parsley roots, as well as 250 g of peeled garlic. Add 1 kg of tomato, 10 tablespoons of sugar and 9 tablespoons of salt to the mixture. Season the adjika with vegetable oil (at least 20 tablespoons). To add some heat, add a little ground red and black pepper. Mix everything, leave for 4 hours, then put into sterilized dry jars, close with lids and keep in the refrigerator.
Adjika tomato
Here is another delicious recipe for raw tomato adjika. It will require 3 kg of tomatoes, 15 bell peppers, 7 pods of hot pepper and half a kilogram of garlic. Grind it all and add salt. Let the preparation infuse for 2 days at room temperature. After this, pour in a little calcined and cooled vegetable oil, add sugar to taste and place in jars. This adjika should be added to dishes with caution, as it is very spicy. For everyone, try to take adjika tomatoes with fleshy, sweet varieties: “Mikadu”, “Orange Pear”, “Bull’s Heart”, “De Barao” and others. The increased sugar content in them not only improves the taste of the seasoning, but also serves as an additional guarantee of the safety of canned food.
Adjika economical
“Hell’s mixture”, but an unusually aromatic and cost-effective additive in various dishes, you will find a seasoning consisting of equal amounts of sweet and hot peppers (in the original recipe they are taken in 1 kg each) and a glass of peeled garlic. The components should be crushed in the usual way, mixed, and transferred to jars. Hot peppers and garlic destroy all possible bacteria, so this adjika does not even need salt as a preservative.
Adjika in Abkhazian
And finally, one of the most traditional for Caucasian cuisine seasoning recipes. Take 20-22 pods of red hot pepper, 17-18 cloves of garlic, 4 tablespoons of salt (without a slide). More bunches of cilantro, basil, dill. And also 2 tablespoons of ground coriander and a glass of kernels walnut. Georgian cooks recommend soaking hot peppers for several hours in cold water. This way the excess spice is removed from it. Then clean it. Prepare basil leaves and garlic with dill. Grind all ingredients. Pour coriander into the mixture, stir - and into the jars! Store the seasoning in the refrigerator.
Adjika is a very popular dish from Abkhazia. In fact, classic Abkhaz adjika is prepared from fresh herbs, garlic, salt and soy fresh vegetables. The Abkhazians ground all the ingredients between two flat stones to obtain a paste-like mass. Nowadays, everything is simpler - in the kitchen there are such good electric assistants as a blender or a meat grinder. And so many recipes for adjika have appeared that they cook it with tomatoes, peppers, carrots and even zucchini and eggplant. The taste of adjika only benefited from the new ingredients. You can see this for yourself and get to know very delicious recipes. And adjika for the winter is simply an obligatory element of autumn preparations.
Homemade adjika - recipe for the most delicious homemade adjika
I used to think that adjika should be very spicy. But after trying many recipes, I realized that we can adjust the severity ourselves.
I have been making this recipe for many years now and it always turns out delicious. It is rare that stocks of this adjika survive until the New Year. I recommend.
We will need:
- tomatoes - 2.5 kg
- carrots - 1 kg
- bell pepper – 1 kg
- apples - 1 kg
- sugar - 1 glass
- salt - 1/4 cup
- vegetable oil - 1 cup
- vinegar 9% - 1 glass
- garlic - 300 gr.
- chili pepper to taste
This adjika is easy to prepare.
- Wash and clean all the vegetables. Naturally, we remove the cores from apples, and the partitions and seeds from peppers. After this, chop the vegetables one by one. Here you can use a meat grinder or blender. The blender makes it quite fine, so I prefer an electric grinder.
2. Place the chopped vegetables in a large saucepan, bring to a boil and simmer for about 1 hour.
3. Pour sugar, salt, vegetable oil and vinegar into the vegetable mixture.
Just recently I received a comment about the large amount of vinegar in this recipe, and I want to say that this is a matter of taste. For such a large volume of vegetables (5.5 kg) it’s just right for my family’s tastes. But if in doubt, use less vinegar.
4. Finely chop the garlic (you can also pass it through a meat grinder), and also add it to the almost ready adjika.
5. For spiciness, add hot pepper if desired and to taste. We like it spicy, since it's adjika.
6. Cook for another 5 minutes and place in sterilized jars.
Raw adjika for the winter from tomatoes and garlic without cooking
The most vitamin-rich and healthy adjika is obtained if the vegetables are not subjected to heat treatment. Such raw adjika should, of course, be stored in the refrigerator and placed in sterilized jars.
For raw adjika, it is better to use tomatoes that are less juicy; I usually use fingers.
We will need:
- tomatoes - 1.5 kg
- garlic - 100 gr.
- chili pepper - 1 pc.
- sugar - 2 tsp.
- salt - 1 tsp.
- We wash the tomatoes, peel the garlic and chili peppers and put everything together through a meat grinder.
If you want a spicier dish, use hot peppers along with seeds. And if you like delicate taste, then the seeds from the pepper need to be removed
2. Add salt and sugar, stir everything and place in pre-sterilized jars.
It really couldn't be simpler, could it?
Adjika for the winter - the best recipe without cooking
Another wonderful recipe raw adjika for those who prepare this vitamin-rich snack without cooking vegetables. Adjika according to this recipe turns out to be spicy and tasty.
We will need:
- tomatoes - 1 kg
- bell pepper – 2 kg
- garlic - 200 gr.
- red hot pepper - 250 gr.
- vinegar 9% - 200 gr.
- sugar - 5 tbsp. l.
- salt - 5 tbsp. l.
1. Wash, peel and chop all vegetables using a blender.
2. Chop the garlic.
3. Pass tomatoes, sweet and bitter peppers through a blender.
Sometimes it happens that hot peppers are difficult to grind in a blender and get stuck - add a few tomatoes to it and the process will go easier
4. Finally, add sugar, salt and vinegar.
5. Mix everything thoroughly and place in sterilized jars.
You can store such adjika in any other container, but then it will be stored much less. I don’t risk storing adjika with tomatoes and bell peppers for more than a month without sterilization - it may ferment.
Recipe for spicy adjika for the winter - you'll lick your fingers
Adjika, of course, turns out to be spicy, because here we will add hot pepper, horseradish, and vinegar. But my family loves spicy food, so we also prepare sizzling adjika. In the end, you can always determine the amount yourself hot pepper, horseradish and vinegar to get the pungency and acidity that is comfortable for your stomach.
We will need:
- tomatoes - 2 kg
- bell pepper - 10 pcs.
- garlic - 200 gr.
- red hot pepper - 3-4 pcs.
- horseradish - 200 gr. (I buy pickled in a jar)
- vinegar 9% - 70 gr.
- sugar - 100 gr.
- salt - 3 tbsp. l.
- fresh dill and parsley
- Peel tomatoes, sweet and bitter peppers, cut into pieces and grind using a meat grinder or blender.
2. Add salt, sugar, horseradish and vinegar, stir everything well.
3. Add finely chopped fresh herbs to this mixture to taste. It is advisable to cut the greens into smaller pieces. Stir everything well so that the vegetables become friends.
4. Place in sterilized jars.
Adjika with apples for the winter - the best recipe
Adjika with apples was a good find for me out of all the recipes. Apples give adjika a sweetish taste and at the same time soften the pungency of vinegar and pepper. In addition, there is a use for apples if there is a fruitful year.
We will need:
- tomatoes - 1 kg
- bell pepper – 1/2 kg
- apples - 200 gr. (preferably sour)
- onion- 200 gr.
- garlic - 100 gr.
- hot pepper - 2 pcs.
- vegetable oil - 150 ml
- vinegar 9% - 2 tbsp. l.
- sugar - 1 tbsp. l.
- salt - 1.5 tbsp. l.
- Tomatoes, bell peppers, hot peppers, onions and apples are passed through a meat grinder.
2. Place all the vegetables in a deep saucepan and add vegetable oil. Bring to a boil and simmer over low heat for 1 hour.
3. Peel the garlic and also chop it using a meat grinder or blender. Add garlic to the vegetable mass.
4. Salt the adjika, add sugar. There is very little vinegar in this recipe, if you like it spicier, add 1 more spoon.
5. After this, cover with a lid and boil for another 1 hour. During this time, the excess liquid evaporates and the adjika thickens a little.
6. Can be poured into sterilized jars.
Adjika from zucchini “finger-licking” - a recipe for the winter
Classic adjika is made from tomatoes and sweet peppers. And this is a recipe for an unusual adjika, since it is based on zucchini. And now is the zucchini harvest season, so the recipe will be very useful.
Recipe for delicious eggplant adjika for the winter
You won’t surprise us with adjika made from zucchini. Let's try to cook some more with eggplants. Great snack it turns out.
We will need:
- tomatoes - 1 kg
- bell pepper – 1/2 kg
- eggplants – 1 kg
- garlic - 100 gr.
- hot pepper - 5 pcs. (you can reduce the quantity)
- vegetable oil - 100 ml
- vinegar 9% - 50 gr.
- salt - 1 tbsp. l.
- As in all adjika recipes, we chop the vegetables using a meat grinder or blender. Place everything in a deep saucepan and mix well. If you don't want to get much spicy adjika, reduce the amount of hot pepper and remove the seeds.
2. Pour in vegetable oil and add salt, stir and put on fire.
3. Cook adjika for quite a long time - 1 hour. Cook over low heat, stirring occasionally.
4. Place in sterilized jars and seal.
That's all the adjika recipes for today. Of course, there are many more of them. We will definitely continue this interesting topic in the future. Now have a nice time in the kitchen and may you be pleased with the result of your work.
good and delicious preparations to you!
