Spicy, spicy adjika for the winter, using step by step recipes with a photo, at home he can cook how experienced housewife, and an aspiring keeper of the hearth. A real Abkhazian or Georgian spicy and aromatic seasoning with a refined and recognizable taste of tomatoes and/or peppers - can be prepared for the winter according to the most different recipes. This unusual pasta with the addition of spices and herbs will make the taste of many dishes more expressive and interesting.
Preparing adjika at home for the winter, according to the recipes proposed here, will not cause any difficulties. Remember that the starting products can be very different. You can even twist jars of spicy seasoning from plain zucchini or apples. Therefore, make preparations for the winter in several ways. Even a novice cook can prepare each type of adjika canned for future use, using the step-by-step recipes with photos collected here.
The best recipes with photos
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Traditional home preparation My family is already a little tired of adjiki made with tomatoes. Therefore, I decided to deviate from tradition and prepared an unusual and very tasty adjika for the winter from plums with the addition of tomato paste. A very convenient recipe. This homemade preparation does not require long-term boiling and the products for it are accessible and inexpensive.
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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 flavorful 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 simply soaked in sun and spice. Vegetables, which are the main components, go well in various combinations. Abkhazian cuisine gave almost perfect recipe, and the 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 the 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 three various 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 gagoshars. 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 peppers and grind.
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 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.
You can enjoy it at any time of the year unusual taste 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 winter period.
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 to boiling liquid allspice, peas and laurel.
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 in a cooking container.
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 the processing process.
10.Pass the garlic through a press. Add to sauce. Place 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 kernels walnuts.
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 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 it’s worth measuring 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 savory snack They 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, only rock salt is needed.
- 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 save the workpiece for 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.
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Adjika is a Georgian and also Abkhazian dish, and it’s no secret that it’s a favorite. Every dish national cuisine appears in their country only thanks to those products for which the land that grew them is famous.
That is why the basis of the dish in southern countries is made up of hot, hot peppers, and our Russian adjika is made up of tomatoes.
Recipes for making adjika
In past centuries, the adjika recipe was the same, it included three ingredients: pepper, salt and fenugreek, and at first only salt and pepper. Currently there are recipes great amount, each of them has the right to a chef's life.
Attention! If you decide to cook real adjika and have not found a plant such as fenugreek, it can be replaced with the Khmeli-Suneli seasoning or the Suneli set. And tomatoes for adjika should always be very hard, not juicy.
Adjika of Abkhazia
Spicy, classic (recipe for the winter with tomatoes) adzhika, prepared both for future use throughout the year and for quick serving on the holiday table.
Ingredients of the dish:
- hot pepper pods (11 pcs.);
- garlic/head (1 pc.);
- blue fenugreek (two tablespoons);
- tomatoes (2.1 kg);
- table salt/110 g.
Preparation:
Remove all excess pepper pods and grind as finely as possible.
Dip the tomatoes into boiling water, remove the skins, and twist together with cloves of fresh, peeled garlic. Mix with pepper and salt. Place on a hot stove for exactly three minutes. Try not to leave the pan so that you can stir the mass without interruption.
Adjika is spicy, a simple and quick recipe that will lick your fingers
This adjika is not very difficult and quick to prepare; you can do it even without technical devices.
Ingredients of the dish:
- chilli pepper, bitter (0.8 kg);
- garlic (3-4 cloves);
- “hops” mixture (55 g);
- nuts, walnuts (5 pcs.);
- tomatoes (2 kg.);
- table salt/110 g.
Preparation:
Scald, remove the skin, soften well with a fork, drain the juice.
Remove all excess from the peppers, grind finely, place in a container where the tomatoes are already lying. Do the same with the garlic cloves. Salt and season the dish, stir everything. Crush the nuts, stir, drain the juice. The dish can be decorated with herbs and served.
Attention - this will be interesting! In the old days, housewives did this with two stones. One was used as a board, the other as a masher/pestle.
Adjika with horseradish and garlic from tomatoes for the winter without cooking
Adjika with horseradish was invented in the Caucasus. It resembles Siberian “horseradish”, but is more aromatic due to the addition of spices and pepper. It's very tasty and healthy dish, because horseradish has long been widely used not only in cooking, but also in folk medicine.
Ingredients of the dish:
- tomatoes (4.2 kg);
- pepper/gogoshary (2.3 kg);
- pepper/hot (7-10 pcs.)
- garlic/heads (5 pcs.);
- horseradish (12 pieces);
- sugar (1/2 cup);
- salt (130 gr.);
- parsley (bunch).
- blue fenugreek (45 gr.).
Preparation:
Prepare the tomatoes: rinse, remove excess, twist. This can be done either manually, using a meat grinder, or using a mixer.
Remove seeds from both types of peppers, rinse and also twist. Add to the tomatoes, stir, drain the juice.
Peel the horseradish and garlic. Grind as finely as possible, add to future adjika.
Add seasoning, salt and sweeten. Stir everything well. Let it brew, then drain the juice.
Place in jars that should be pasteurized in advance, then pasteurized again in a manner convenient for you.
In winter, parsley is added to adjika with horseradish and garlic, but only when serving. You shouldn’t roll it with parsley; adjika can turn sour.
Delicious adjika made from tomatoes and peppers
By taste qualities, such a dish will not be inferior to natural Georgian, and bell pepper will make it thicker and more aromatic. It is best to choose tomatoes that are fleshy, but not overripe, otherwise a lot of juice will appear.
Ingredients of the dish:
- hot pepper (6 pcs.);
- tomatoes (2 kg);
- pepper, gogoshary (0.8 kg);
- garlic (2 heads);
- hops-suneli (2 tbsp/l);
- vinegar, fruit (25 ml);
- sugar (245 gr.);
- salt (100g).
Preparation:
Peel the hot pepper and finely grind it together with the garlic cloves prepared in advance.
Wash the tomatoes, remove excess, cut, and pulse until smooth.
Gogoshary, rinse, remove seeds. Also twist or cut into small slices.
Place all cooked products in one container, stir thoroughly, drain the juice. After this, season, add salt, vinegar and sugar.
Simmer over low heat for half an hour, stirring all the time. Then bring to a boil, again, stirring continuously, as shown in the video. Remove cooked food from the stove spicy dish, cool, serve. You can also prepare such adzhika for the winter to delight your household with a tasty and aromatic dish all year round.
The video shows in detail every step of preparing delicious adjika from tomatoes and peppers. Videos in recipes are very convenient to use; at any time you can either pause the frame or scroll through it several times.
Classic recipe for adjika from tomato and garlic
The name “Russian adjika” would be most suitable for this recipe. Because it was invented in our country.
Ingredients of the dish:
- tomatoes, firm (2.3 kg);
- hot, bitter pepper (12 pcs.);
- garlic (4 heads);
- salt (110 gr.);
- set of suneli spices (70 gr.);
- vinegar (50 ml).
Preparation:
Wash the tomatoes, remove the stem. For cooking, you can use either a meat grinder (large) or a mixer, not forgetting to drain the resulting juice.
Prepare the burning pods: remove the seeds and stalk. Grind, add to other grated products.
The same should be done with the garlic heads: grind, put in the future adjika.
Gently pour in the vinegar.
Mix all ingredients well and leave to steep for a couple of hours. Then load into prepared clean jars.
This adjika can also be served boiled, straight to the table, but not all ingredients should be boiled. Garlic and pepper are added last before boiling. And, of course, don't forget about the oil.
Attention! When working with hot peppers, you must wear gloves. It will irritate the skin, and getting it in the eyes is very dangerous to your health.
Boiled adjika from tomatoes, peppers and garlic for the winter
Tasty, juicy and healthy adjika in winter will not only enrich your table with vitamins, but also remind you of the hot summer.
Ingredients of the dish:
- tomatoes (2.7 kg);
- carrots (5 pcs.);
- garlic (2 heads);
- Gogoshary pepper (1.2 kg);
- pods hot pepper(10 pieces.);
- unrefined/vegetable oil (265 ml);
- ordinary vinegar (30 ml);
- sugar (235 gr.);
- salt (125 gr.);
- Khmeli-suneli seasoning (45 gr.).
Preparation:
Scald the tomatoes and remove the skin, cut to twist. Twist and drain off excess juice.
Clean the gogoshars from the internal contents and stems, cut into pieces. Scald, remove the skin and also twist.
Peel, rinse and chop the carrots using a meat grinder.
Add grated garlic cloves, vinegar, sugar and salt. Mix thoroughly. Place on low heat and bring to a vigorous boil, making sure to always be nearby and stir. Place on low heat. Wait until the adjika stops boiling. After this, cook for exactly an hour with the lid closed.
Peel the hot pepper, grind it and add it to the adjika. Leave on the stove without heat for a couple of hours. Place the cooled adjika into pasteurized jars.
Attention! To prepare adjika, it is best to use enameled, clay or cast iron dishes.
Boiled adjika with apples
Apples in adjika give pleasant aroma and sour taste. After serving such a snack, guests will forget about other dishes. In addition, thanks to the apples, she will receive an additional vitamin complex, which is so lacking throughout the year.
Ingredients of the dish:
- tomatoes (3.2 kg);
- Gogoshary pepper (1.3 kg);
- carrots (5 pcs.);
- hot pepper (11 pcs.);
- apples, green variety (1.3 kg);
- garlic (2 heads);
- onion (8 heads);
- unrefined oil (400 ml);
- vinegar (50 ml);
- granulated sugar (255);
- salt (155 gr.);
- blue fenugreek (45 gr.).
Preparation:
Immerse the tomatoes in boiling water for five seconds, remove the skin and cut off the stem. Cut into small and neat slices. Drain the juice.
Peel the carrots, grate, add to the tomatoes.
Remove stems and seeds from sweet and bitter peppers. Twist on medium and add to the rest of the vegetables. Stir, drain the juice.
Finely chop the onion. Pour oil into a saucepan, heat it, add onion and saute it.
Drain the juice from the vegetables and place everything in a saucepan. Add grated garlic, salt, seasoning, vinegar, sugar. Stir everything. Place on low heat.
Peel the apples, cut into cubes, add to adjika. Bring to a boil, stirring continuously and turn off the heat. Cool, transfer to a prepared container and roll up. After this, put it in a dark place, carefully wrapping it up overnight.
Real Georgian adjika
If you like spicy dishes, then the recipe for real Georgian adjika is just for you. The recipe is not only easy to prepare and unforgettable in taste, but also healthy. A large amount of vitamin C will help the body cope with any viruses throughout the year.
Ingredients of the dish:
- hot/burgundy pepper (2.5 kg);
- plum, slightly green (8 pcs.);
- garlic (5 heads);
- hops-suneli (65 gr.);
- green cilantro (210 gr.);
- walnuts, shelled (130 gr.);
- salt (140 gr.).
Preparation:
Remove stems and seeds from hot peppers. Grind it as finely as possible so that the mass is homogeneous.
Immerse the plum in boiling water, remove the top layer, remove the pit, also roll and add to the pepper.
Finely grind the garlic and add to the adjika.
Crush walnuts in a mortar and add to adjika.
Season, salt, add sugar and cilantro. Stir everything well. Let stand for three hours, then transfer to prepared jars.
The recipe will help you step by step understand all the intricacies of preparing Georgian adjika. In the video you will see what a rich color real Georgian adjika has.
Homemade adjika with tomatoes and garlic, without bell pepper
Homemade adjika without bell pepper serves great snack to anyone festive table, but can be very acute. But the benefit from it in winter will be much greater than from a package of antiviral drugs.
Ingredients of the dish:
- fleshy tomatoes (3.3 kg);
- hot pepper (10 pieces);
- garlic (5 heads);
- coriander (50 gr.);
- paprika (70 gr.);
- hops-suneli (70 gr.);
- vinegar (70 ml.);
- salt (110 gr.).
Preparation:
Wash the tomatoes, remove the existing stem, cut into small cubes, drain the juice.
Remove seeds from peppers, twist and add to tomatoes.
Peel the garlic and grind it, add it to the future adjika.
Season the resulting mass with salt and vinegar. Place on low heat for 20 minutes, stirring continuously, but without bringing to a boil. Cool, transfer to pre-pasteurized jars.
Raw adjika for the winter from tomatoes and garlic without cooking
Adjika without cooking is certainly a big plus for those who want to get vitamins all year round. But to prevent this plus from turning into a minus, you should prepare the vegetables and dishes very carefully: wash them, scald them with boiling water both outside and inside.
Ingredients of the dish:
- Tomatoes (3.1 kg);
- sweet bell pepper/gogoshary (1.1 kg);
- hot pepper (10 pods);
- cilantro/basil/parsley (all 70 gr.);
- garlic (3 heads);
- vinegar/grape (200 ml);
- salt/coarse grind (130 gr.).
Preparation:
Wash the tomatoes, cut off any existing stem. Cut into small cubes, then crush with a masher.
Peppers, both hot and sweet, remove seeds and remove stems.
Grind finely in a meat grinder and add to the tomatoes.
Season with the above spices, squeeze out the garlic, stir everything with clean hands, pour in the vinegar, stir with a spoon, add salt, stir again and drain the juice.
Roll up in a pasteurized container or drop to the table.
Attention! Salt is added last as it helps to give extra and unnecessary juice to the vegetables.
Summary
Adjika is a very healthy dish that will provide the body with vitamins all year round. But, despite this, we should not forget that the dish is very spicy. It is advisable to limit its consumption to one meal. And for people with gastrointestinal problems, such a spicy dish is generally contraindicated.
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 it is sodium chloride in 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 Business card Abkhazia. 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 Adzhiki, 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. spoons of 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 hot sauces from sunny Abkhazia. The basis of the horloger is vigorous horseradish root. Suitable for meat and fish dishes, corned beef, and especially with 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 Improved and adapted recipe adjika for poultry or grilled fish. To give the sauce more delicate taste, you can cook 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 Delicate and soft adjika with plums goes perfectly with game, boiled potatoes and roasted 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 through a meat grinder Bell pepper, plums, garlic, hot peppers along with seeds.
Place the crushed ingredients in a saucepan and 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, mix and serve immediately.
Adjika from pickled cucumbers
Photo: greenishthumb.net Are there any pickles left from last year's stock? Cook them up spicy sauce! 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 vinegar- 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.
