Both an experienced housewife and a novice hearth keeper can prepare a piquant, spicy adjika for the winter using step-by-step recipes with photos. 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 a variety of 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 make jars of spicy seasoning from simple 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
The last notes
My family is already a little tired of the traditional homemade adjika 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.
The season for preparing vegetables for the winter for good housewives is in full swing: the time has come for tomatoes, peppers and other delicacies from the south. This means that it’s time to look through old, favorite recipes and not give up on new gastronomic experiments. Below is a selection of adjika recipes, in addition to the usual spicy tomato sauce, you can prepare adjika from other, most unexpected vegetables and even berries.
Spicy adjika for the winter - photo recipe step by step
If you love spicy dressings served with meat, the following recipe should definitely be in your culinary collection. Moreover, creating an adjika snack bar does not require much time and products. Just five vegetables, simple spices, oil, vinegar and tomato paste are all you need to prepare an amazing preserve.
Yield: 6 cans of 200 ml
Your mark:
Cooking time: 2 hours 0 minutes
Quantity: 6 servings
Ingredients
- Green bell pepper: 1 kg
- Tomatoes: 500 g
- Onion: 300 g
- Hot peppers (chili or pepperoni): 25 g
- Garlic: 1 goal.
- Sugar: 40 g
- Vinegar: 40 ml
- Salt: 25 g
- Tomato paste: 60 ml
- Refined oil: 40
Cooking instructions
We wash all the vegetables well, then cut off the stalks of the sweet and hot peppers and remove the seeds located on the internal soft partitions.
We also peel the onions and garlic cloves, and cut off the top part of the tomatoes.
In addition, we cut the prepared tomatoes and onions into slices.
Now place the vegetables in parts into the blender bowl, not forgetting the garlic.
Grind the ingredients until relatively homogeneous.
Pour the mixture into a large deep saucepan or enamel basin and mix the future adjika well.
At the next stage, add white sugar and coarse salt to the main mass.
Add the planned amount of tomato paste to the pan.
All that remains is to pour in a few tablespoons of refined sunflower oil and place the preparation on medium heat.
Cover the pan with a lid and simmer to the desired thickness for 40 minutes, constantly stirring the adjika snack. After turning off the stove, pour in table vinegar.
Immediately transfer the aromatic hot mass into clean glass jars and set them to sterilize in a suitable pan with boiling water for 30 minutes.
After the specified time, we roll up the jars filled with adjika with lids and leave them to cool, after which we move them to a storage location in the basement or refrigerator.
How to prepare adjika for the winter from tomatoes
Many cooks cook adjika quickly using ready-made tomato paste. But it’s difficult to call this option ideal; real housewives use only fresh tomatoes, collected from their own summer cottage or purchased from farmers.
Products:
- The most ripe, selected, fleshy tomatoes - 5 kg.
- Garlic – 0.5 kg (5-7 heads).
- Sweet bell pepper – 3 kg.
- Vinegar, standard 9% – 1 tbsp.
- Salt – 1 tbsp. l. (with a slide).
- Hot pepper in pods – 3-5 pcs.
Cooking algorithm:
- First, separate the garlic into cloves and peel. Rinse all necessary adjika vegetables. Then cut out the stems of the tomatoes and cut them into pieces. Do the same with peppers, except for the stalks, remove the seeds, and you can rinse them again under running water. Do not remove seeds from hot peppers.
- Next, grind all the vegetables in an old-fashioned conventional mechanical meat grinder. (Experienced housewives say that newfangled kitchen aids, such as food processors or blenders, do not provide the desired consistency.)
- Add salt, followed by vinegar, stir.
- Leave the adjika for 60 minutes. Take a sample; if there is not enough salt and vinegar, add it.
This recipe does not require cooking adjika, as it will retain all its beneficial properties. You can take half as much food, make sure that the adjika goes away well, and cook it as needed.
Preparing adjika for the winter from zucchini
Classic adjika is peppers and tomatoes, but modern housewives are ready to experiment with this dish. One of the most original solutions is to use zucchini; they make the consistency more tender and aromatic. This adjika, if made a little less spicy, can be used as a full-fledged snack dish.
Products:
- Young zucchini – 3 kg.
- Bell pepper – 0.5 kg.
- Salt – 50 gr.
- Fresh carrots – 0.5 kg.
- Red, ripe tomatoes – 1.5 kg.
- Vegetable (even better olive) oil – 1 tbsp.
- Granulated sugar – 0.5 tbsp.
- Ground hot pepper – 2-3 tbsp. l.
Cooking algorithm:
- Preparing the delicious food begins with washing and peeling the vegetables. If the zucchini is old, remove the seeds. Do the same with pepper.
- Cut the vegetables into pieces that are convenient for twisting. Grind everything the good old way - in a meat grinder.
- Add granulated sugar, salt, pour in vegetable oil.
- Place on the stove. Wait for it to boil, then cook over very low heat for 40 minutes, stirring all the time, since the vegetable mass tends to quickly burn to the bottom of the container. At the end of cooking, add hot pepper.
- After adding the pepper, keep the squash adjika on the stove for another 5 minutes and you can seal it.
- Sterilize the jars, they should be hot, and the lids too. Wrap up extra at night.
And let the winter guests enjoy the extraordinary taste of adjika and wonder what exactly the mysterious ingredient the hostess added here!
How to cook adjika for the winter with garlic
The following recipe is suitable for those housewives who would like to treat their relatives to adjika, but are afraid to cook it because someone in the household cannot stand the taste of hot pepper. According to the recipe, this role is “entrusted” to garlic; you will need quite a lot of it.
Products:
- Tomatoes – 2.5 kg, ideally the “Bull’s Heart” variety, they are very meaty.
- Apples “Antonovskie” – 0.5 kg.
- Bell pepper – 0.5 kg.
- Vegetable oil – 1 tbsp.
- Carrots – 0.5 kg.
- Dill and parsley - a small bunch each.
- Garlic – 2-3 heads.
- Vinegar (classic 9%) – 2 tbsp. l.
- Salt, ground black pepper.
Cooking algorithm:
- Prepare the vegetables, everything should be washed perfectly, remove the seeds and tails from apples and peppers, remove the stem from tomatoes, cut carrots on both sides.
- Next, cut the vegetables into medium size pieces. Grind into puree using a meat grinder.
- According to the recipe, rinse and dry the greens; there is no need to put them through a meat grinder, just chop them finely.
- Add salt and pepper to vegetables. Pour vegetable oil into the future adjika. It is recommended to pour vinegar a few minutes before turning off. Since according to this recipe the adjika boiling time is quite long - 2 hours, the vinegar will evaporate.
- The pan should be enameled; vitamins are less destroyed in it. 5 minutes before the end of the cooking process, place the finely chopped greens into a saucepan and pour in the vinegar according to the norm.
- Lids and containers must first be sterilized in the oven or over steam. Pour hot, aromatic adjika and roll up.
Leave the jar for tasting, hide the rest away, otherwise, after the first spoonful, it will be difficult to stop the family.
Recipe for winter adjika with horseradish
Adjika is a dish of Georgian cuisine; when moving to another country or part of the world, it naturally transforms, adapting to local conditions and products. For example, Siberian housewives suggest preparing this dish using horseradish, which gives no less pungent taste than vigorous Georgian peppers.
Products:
- Juicy tomatoes – 0.5 kg.
- Horseradish root – 1 pc. medium size.
- Garlic – 1 head.
- Salt – 1.5 tsp.
- Sugar – 1 tsp.
Cooking algorithm:
- The technology is as old as time. At the first stage, you need to prepare the tomatoes, horseradish and garlic, that is, peel, rinse, cut into pieces suitable for twisting in a meat grinder.
- When it comes time to chop the horseradish, it is advised to twist it not into a plate, but into a plastic bag, securing it with an elastic band. Then the very strong aromas of horseradish and its essential oils will be perfectly preserved and will not get lost along the way.
- Carefully combine the tomato-garlic mass with twisted horseradish, add salt and sugar, stir until dissolved.
- Sterilize the jars, place the adjika into containers, and seal with metal lids.
You don’t have to make such vitamin preparations for the winter, but prepare adjika with horseradish directly for the table, with a reserve for several days in advance.
Adjika for the winter will lick your fingers - the most delicious recipe
The more vegetables included in adjika, the greater the variety of tastes and aromas awaiting the taster. The only point is that it is important not to overdo it with hot pepper. When there is too much of it, it will be impossible to taste the tomatoes or bell peppers. And excessive spiciness is not very good for the stomach.
Products:
- Juicy, tasty, ripe tomatoes – 1 kg.
- Bell pepper – 5 pcs.
- Fresh cilantro - 1 small bunch.
- Apples with a sour taste, for example, “Antonovskie” - 0.5 kg.
- Carrots – 0.3 kg.
- Parsley – 1 small bunch.
- Garlic – 2 heads.
- Hot pepper – 3-4 pods.
- Refined sunflower oil – 1 tbsp.
- Salt – 0.5 tsp.
Cooking algorithm:
- According to tradition, the housewife first expects vegetables. They need to be peeled, stems, and seeds removed. Rinse thoroughly in several waters (or under running water).
- Cut into pieces so that it is convenient to twist in a meat grinder. This recipe allows you to use a newfangled blender to chop vegetables.
- Add salt and oil to the aromatic vegetable mixture. Greens - parsley, cilantro - can be finely chopped, and can be put into a meat grinder/blender with other vegetables.
- The cooking process lasts at least two hours, the fire is low, frequent stirring will only be beneficial.
- Place adjika in small glass containers that have previously been sterilized. Roll up the lids.
Adjika recipe for the winter without cooking
Preparing vegetables for the winter is usually a very long process. You must first peel all the vegetables, then wash and chop. The cooking process itself can take up to 2-3 hours or sterilization, when there is a danger that the jar will not withstand the heat and will burst. But there are options for high-speed preparation of adjika that do not require cooking or sterilization, and therefore are popular.
Products:
- Ripe tomatoes – 4 kg.
- Bell pepper – 2 kg.
- Hot pepper in pods (or chili) – 3 pcs.
- Garlic – 6-7 heads.
- Vinegar (classic version 9%) – 1 tbsp.
- Coarse salt – 2 tbsp. l.
Cooking algorithm:
- Using this recipe, you can simultaneously sterilize jars, lids and prepare vegetables.
- Peel the peppers and tomatoes from the stems, and also remove the seeds from the peppers. Separate the garlic into cloves and remove the husks. Wash all vegetables.
- Grind into a homogeneous mass using your grandmother’s favorite meat grinder or a modern blender.
- After adding salt and vinegar, thoroughly mix the aromatic and spicy-tasting mass.
- Leave for 60 minutes in a cool place, covering the container with a cloth (not a lid).
- Mix again, now you can put it in prepared jars and roll up the lids.
- It is recommended to store this adjika in a cool place, ideally in a personal cellar, but you can also store it in the refrigerator.
Adjika prepared this way retains the greatest amount of vitamins and minerals.
Homemade adjika for the winter without tomatoes
Each person is individual, there are also those who cannot stand tomatoes, but cannot refuse hot sauces. There are recipes in which tomatoes play a minor role or are not used at all.
Products:
- Sweet pepper – 1.5 kg.
- Garlic – 3-4 heads.
- Seasonings (coriander seeds, dill) – 1 tbsp. l.
- Red hot pepper – 3-4 pods.
- Vinegar 9% – 2 tbsp. l.
- “Khmeli-suneli” – 1 tbsp. l.
- Salt – 3 tbsp. l.
Cooking algorithm:
- The hardest part of this recipe is peeling the garlic and rinsing it.
- It is easier to peel bell peppers by removing the stems and seeds. Hold the hot pepper under running water and remove the tail.
- Grind the peppers and garlic in a meat grinder. Grind coriander and dill seeds and add to the aromatic mixture of peppers and garlic.
- Add salt. Boil for 30 minutes. Pour in vinegar. Boil for another 10 minutes.
- Place in small containers that have undergone sterilization. Seal with lids that have also been previously sterilized.
Senor Tomato can sleep peacefully, adjika is fragrant, juicy and tasty even without it!
Recipe for original adjika for the winter with apples
Fragrant juicy apples with sourness significantly enhance the taste of adjika. That's why they are an important part of many sauces and hot condiments.
Products:
- Tomatoes – 3 kg.
- 9% vinegar – 1 tbsp.
- Sour apples – 1 kg.
- Bell pepper – 1 kg.
- Vegetable oil – 1 tbsp.
- Carrots – 1 kg.
- Garlic – 2 heads.
- Hot pepper – 2 pcs.
- Sugar – 1 tbsp.
- Salt – 5 tbsp. l.
Cooking algorithm:
- Peel vegetables and apples, rinse, grind with hot pepper into a homogeneous mass using a blender/ordinary meat grinder.
- Lastly, put the garlic into a meat grinder and twist it into a separate container.
- Simmer the fruit and vegetable mixture in an enamel container for 45 minutes (the heat is very low, frequent stirring with a wooden spoon is recommended).
- Add salt and sugar, oil and vinegar. Leave for 10 minutes. Add garlic. Wait another 5 minutes.
- This time should be spent sterilizing containers and lids.
The subtle apple aroma and pungent taste of adjika will be a great decoration for any meat dish.
Simple homemade adjika for the winter from plum
Of all the fruits growing in the middle zone, the plum is the most unique. It goes well with sweet desserts, is good in pies, and goes well with meat and fish. But the plum in adjika is especially delicious.
Products:
- Sour plums – 0.5 kg.
- Bell pepper – 0.5 kg.
- Garlic – 2 heads.
- Hot pepper – 2 pods.
- Tomato paste – 1 tbsp. l.
- Sugar – 4 tbsp. l.
- Salt – 2 tbsp. l.
- Vinegar 9% – 2 tbsp. l.
Cooking algorithm:
- Wash the plums and peppers, remove seeds and seeds from the fruits. Peel and rinse the garlic, just rinse the hot pepper pods.
- Send everything into a meat grinder, transfer to an enamel pan/basin.
- Sprinkle with sugar, salt, and add tomato paste.
- The cooking process lasts 40 minutes. Pour in the vinegar 5 minutes before completion.
This adjika can be served almost immediately to the table (after cooling). You can prepare it for the winter by placing it in sterilized jars and sealing them.
Harvesting for the winter - Bulgarian adjika
It is clear what product will be the main one in adjika with the prefix “Bulgarian”, naturally, sweet, juicy, beautiful peppers. And its taste is more delicate compared to the sauce prepared based on classic recipes with only tomatoes.
Products:
- Sweet pepper – 1 kg.
- Garlic – 300 gr. (3 heads).
- Hot pepper – 5-6 pods.
- Vinegar 9% – 50 ml.
- Sugar – 4 tbsp. l.
- Salt – 1 tbsp. l.
Cooking algorithm:
- Remove the seeds from the bell peppers and cut off the tails of both peppers. Rinse, then use a classic mechanical meat grinder.
- Peel the garlic, rinse it, and put it in a meat grinder.
- Add salt and sugar to the resulting aromatic mixture and stir until completely dissolved. Pour vinegar here and stir again.
- Adjika is not boiled, but before placing it in containers and sealing, it must steep (at least 3 hours).
Adjika from bell pepper should be stored in a cool place.
Awesome green adjika - preparation for the winter
This adjika, which has a stunning emerald color, is called the gastronomic calling card of Abkhazia. But any housewife can prepare an unusual seasoning for meat: there are no secret or exotic ingredients in it.
Products:
- Bitter green peppers – 6-8 pods.
- Garlic – 1 head.
- Cilantro – 1 bunch.
- Salt – 1 tbsp. l.
Cooking algorithm:
- Peel and rinse the garlic, just cut off the tails of the pepper. Cut into pieces.
- Wash the cilantro and dry it.
- Using a sharp knife, chop all the prepared ingredients as finely as possible, and then mix with salt.
A real Abkhaz housewife grinds vegetables, herbs and salt in a mortar, but if you want to make the process faster, you can use a meat grinder, passing the mixture through a grate with fine holes twice. This adjika has an amazing taste and an exotic look!
Unusual adjika from gooseberries
Products:
- Green gooseberries (can be slightly unripe) – 1 kg.
- Salt – 1 tbsp. l.
- Red hot pepper – 10 pods (can be reduced).
- Garlic – 300 gr.
- Coriander seeds – 1 tbsp. l.
Cooking algorithm:
- Wash the gooseberries, garlic (pre-clean it), pepper. Dry it. Send to a meat grinder.
- Grind the coriander in a mortar or grind it using an electric coffee grinder. Place into jars.
The most original, but at the same time fast adjika is ready. Store it in the refrigerator and only serve it on special occasions.
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Adjika spicy- An excellent seasoning for meat. The recipe can be very varied, but the result is always very aromatic and incredibly hot. Spicy adjika is a seasoning that I prepare every fall, providing the whole family with a supply of vitamins for the whole winter.
Adjika is very spicy
Ingredients:
- Tomatoes – 1 kg;
- Sweet bell red pepper – 1 kg;
- Chili pepper – 0.3 kg;
- Garlic – 10 heads;
- Salt – 1 tablespoon.
Cooking method:
- All vegetables must be thoroughly washed so that no contaminants remain - after all, they will not boil.
- The garlic is peeled from all the husks so that smooth white cloves remain. In a tomato, the place where the fruit is attached is cut out. And from peppers, all seeds with leaves and tails are removed. Then all the vegetables are cut into pieces that easily fit into a meat grinder.
- All components are ground through a meat grinder, salt is added to the adjika and its quantity is adjusted to taste. Everything is thoroughly mixed. Next, comes the most important stage in preparing adjika without cooking. It must ferment.
- To do this, leave it at room temperature for several days. At the same time, do not forget to stir it 2-3 times a day so that gases escape more easily. The container should be covered with gauze to prevent midges and other insects from getting inside.
- Attention! The container for fermenting adjika must be either enameled, stainless steel, or glass.
- Only after the adjika has finished fermenting, when gases stop coming out of it, can it be placed in jars. The jars must be rinsed well and sterilized along with the lids.
- The specified amount of ingredients should yield about 5 half-liter jars of adjika. You need to store the finished adjika in the refrigerator or in the cellar.
Adjika "Ogonyok" for the winter
Ingredients:
- Hot pepper - 500 grams
- Garlic - 300 grams
- Tomato - 900 Grams
- Bell pepper - 700 grams
- Salt - 1 tbsp. spoon
- Sugar - 3 tbsp. spoons
- Spices - 1 teaspoon (ground black pepper and suneli hops)
- Refined oil - 4 tbsp. spoons
- Greens (dill) - 1 teaspoon (fresh or dried)
Cooking method:
- Wash all vegetables.
- Cut off the tails of the hot peppers.
- You need to remove the seeds from bell peppers. Cut it small
- We cut the tomatoes into slices. The green centers need to be cut out.
- We take a meat grinder. We twist all the vegetables through the finest metal sieve. Mix.
- And let it cook. When the adjika boils, turn the heat to low and cook for 40 minutes.
- Stir the adjika regularly to prevent it from burning. After 40 minutes, add spices, oil, salt and sugar. Stir and cook for another 10 minutes.
- Collect and dispose of foam regularly. The dish is ready!
- Sterilize jars and lids. Pour hot adjika into jars and roll up with a key. Turn the jars upside down until they cool.
Raw adjika is very spicy
Ingredients:
- Sweet red pepper - 2 kg
- Hot capsicum - 6 pcs.
- Garlic - 2 heads
- Salt - 2 tbsp.
- Vinegar 9% - 3 tbsp.
Cooking method:
- Let's prepare all the necessary ingredients for preparing adjika. It is very important to choose all the products correctly, especially hot chili peppers. When choosing it, pay attention to density and aroma. The same applies to bell peppers, which are better to take the freshest and crunchiest. Choose sweet, rich red tomatoes.
- First of all, we wash all the purchased tomatoes in cold water, then cut them in half with a sharp knife and remove the stems. You should not use overripe or even slightly spoiled vegetables to prepare adjika.
- Place all the bell peppers in a clean sink, fill it with water and rinse thoroughly. Now, using a small knife, carefully cut out the stalk along with the seeds from each fruit. Carefully wash the red hot pepper; it is best to do this while wearing gloves. We also peel the garlic.
- All prepared ingredients must be passed through a meat grinder in portions, all chopped vegetables are placed in a deep pan, and the specified amount of salt is added there. Cover the pan with a lid or a clean, thin cloth, and then leave to ferment for the next 3-4 days.
- Every day, carefully mix the adjika in the pan two or three times. Wash the jars thoroughly with soda and then sterilize them, pour the infused aromatic adjika into them and screw the lids tightly. We send the jars of adjika for storage in the refrigerator. Homemade adjika “Ogonyok” is ready for the winter without cooking.
Spicy bitter adjika
Ingredients:
- ripe red tomatoes – 2.5 kg
- sweet bell pepper – 500 g
- sweet and sour apples – 500 g
- carrots – 500 g
- parsley – 50 g
- dill greens – 50 g
- red hot pepper – 75 g
- garlic – 120 g
- vegetable oil – 250 g
- salt - to taste 9% vinegar - 2 tbsp.
- ground black pepper - to taste
Cooking method:
- Take the peppers and apples, wash them thoroughly, remove the branches and core, then cut them into slices.
- We also wash the tomatoes and cut them into six approximately equal parts.
- Peel the carrots, wash them and cut them into small pieces.
- We pass all the ingredients through a meat grinder, except for the greens.
- Add the required amount of vegetable oil, salt and black pepper to taste, as well as vinegar, mix everything thoroughly so that the mass is as homogeneous as possible.
- Place everything in a saucepan and cook for two hours over low heat.
- We wash and cut the greens, adding them at the very end of cooking.
- Pour adjika into clean, dry jars and sterilize for 20 minutes in boiling water.
- We roll up the jars with lids using a special machine, then turn them upside down and wrap them in thick fabric, a blanket or a towel, and after they have completely cooled, we send them to the cellar or pantry for subsequent storage.
Caucasian adjika is very spicy
Ingredients:
- ripe, fleshy tomatoes – 1.5 kg;
- garlic – 3 large heads;
- red hot pepper – 2 pcs.;
- granulated sugar – 1 tbsp. l.;
- salt – 1 tbsp. l.;
- parsley, dill, cilantro - medium bunch;
- ground coriander – 1 tbsp. l.;
- refined sunflower oil – 100 ml;
- vinegar 5% – 50 ml.
Cooking method:
- Wash all vegetables. Trim the stalks of the pepper and remove the seeds.
- Although the pepper is not very hot, you need to work with gloves, because its juice will remain in the skin of your hands for a long time, and at the slightest touch to your face you will feel a burning sensation.
- Peel the garlic. Rinse the cloves with cold water.
- Cut the tomatoes into several parts, cutting out the stems at the same time.
- Twist them through a meat grinder.
- In another bowl, grind the garlic cloves and red pepper through a meat grinder.
- By the way, this adjika turns out to be moderately spicy. If you want to add some heat, use chili pepper instead of red pepper. Pour the tomato mass into the multicooker bowl.
- Lower the lid. Set the “Stew” program for 2 hours. Click the "Start" button.
- Don't let the cooking time scare you.
- Stewing in a slow cooker occurs in a gentle mode; it will not affect the quality of the product.
- While stewing, stir the tomato puree periodically with a special spoon. After about an hour, add salt and sugar to the puree.
- Pour in sunflower oil. Mix well.
- Close the multicooker with the lid again and continue simmering. Chop the greens.
- Half an hour before the end of cooking, pour it into the bowl, also adding ground coriander.
- At the very end of cooking, add vinegar.
- While your adjika is cooking, wash the jars of soda, then rinse them with hot water. Place the jars in a cold oven on a wire rack, set the temperature to 150-160°.
- Sterilize for 20 minutes. Place the lids in a saucepan with water and boil.
- Remove the jars from the oven and leave them upside down on the table.
- When the signal notifies you that the stewing is complete, open the multicooker lid.
- Pack the boiling adjika into jars.
- Seal tightly with screw caps.
- Leave the jars of adjika upside down until they cool completely, carefully wrapping them in a blanket.
- Then put the homemade adjika in a cool place.
- From this amount of products you will get two jars of 800 g of delicious, very aromatic adjika.
Classic adjika spicy for the winter
Ingredients:
- Red bell pepper 2 kg
- Tomato 800 g
- Chili pepper 2 pcs.
- Garlic 6-7 cloves
- Garlic 6-7 pcs.
- Salt 2 tbsp.
- Sugar 3 tbsp.
- Vinegar 9%
Cooking method:
- Wash the sweet bell peppers thoroughly, remove the seeds and white veins. It is better to take red, orange or yellow pepper. Of course, this will not affect the taste, but adjika will look more aesthetically pleasing. Cut the pepper into arbitrary pieces.
- We wash the tomatoes. We try to use dense, fleshy tomatoes, otherwise the finished adjika may turn out too watery.
- Blanch large and ripe tomatoes. To do this, you need to make several shallow cuts on them with a knife or pierce them with a fork. Place them in boiling water for 30 seconds and then cool quickly. The skin will come off easily on its own.
- Remove the hard stem from the peeled tomatoes and cut them into pieces.
- Grind the prepared vegetables using a blender or meat grinder. At this stage we can achieve either a puree consistency or leave small chunks for texture. It depends entirely on personal preference.
- Add salt, sugar, ground pepper and vegetable oil to the vegetables.
- Transfer the mixture to the slow cooker, close the lid and turn on the simmer mode for 1 hour.
- While there is time, let's sterilize the jars. Here you can cheat and put them in a preheated oven or microwave for 10 minutes. In the latter case, pour a little water into the jars to prevent them from bursting. But you can use the traditional method and heat them in a water bath until condensation forms.
- Let the jars cool and dry on a clean towel. And don’t forget about sterilizing the lids.
- Peel the garlic. Young garlic is not only more aromatic, but also sharper than mature garlic, so we rely on your taste.
- We also rinse the hot peppers. We remember that the severity depends not only on the type of vegetable, but also on whether we leave or remove the seeds. Everything here is very individual, so we adjust the sharpness ourselves.
- Using a sharp knife, chop the garlic and pepper. If we make a large amount of adjika, you can use a blender.
- When the mixture from the multicooker has sufficiently simmered, add hot pepper, garlic and vinegar to it.
- Once again we turn on the extinguishing mode, but now for only 20 minutes. Let's look at the density of the future adjika. If the consistency suits us, close the lid again. And if the tomatoes turn out to be watery and there is a lot of liquid, leave the lid open.
- Adjika is ready, now we carefully taste it: you may need to add a little more salt or spiciness.
- When the taste is evened out, use a clean spoon to transfer the adjika into sterilized jars so that as little air as possible remains on top. Cover with a lid and leave to cool completely at room temperature.
Raw spicy adjika
Ingredients:
- Tomatoes (ripe, red) - from 500 to 700 g,
- hot cayenne pepper - 3-4 pieces,
- garlic - 1 large head,
- 1 onion, a little ginger,
- red basil and any other greens,
- red currants (to taste),
- hops-suneli - 1-2 teaspoons,
- pepper mixture,
- sugar - 2 tbsp. spoons,
- Olive or sunflower oil.
Cooking method:
- Clean the washed and dried tomatoes from the green center and cut into slices.
- Grind in a blender or meat grinder.
- Do the same with cayenne pepper.
- If you need to get a more pungent taste, you do not need to peel the seeds from the pepper.
- Wash the currants, cleared of leaves and twigs, and grind them in a blender.
- Squeeze through cheesecloth or strain with a sieve to remove seeds and rough parts of the peel.
- Currants will add some sourness and piquancy to adjika.
- Peel the onions and heads of garlic, rinse and chop together with peeled ginger.
- Due to the presence of ginger, adjika will acquire even greater pungency and a wonderful aroma.
- Finely chop the greens, also well washed and dried.
- You can grind the greens through a meat grinder.
- Combine all ingredients, adding salt, sugar, suneli hops, and a mixture of peppers.
- Mix the finished mixture thoroughly and leave on the table for 5 - 6 hours, or overnight.
- Pour the finished raw adjika into jars or bottles, pour a little oil on top, close with plastic or screw-on iron lids and put in a cool place.
- You can enjoy a fragrant piece of summer all winter long
Spicy Georgian adjika
Ingredients:
- 500 g hot pepper,
- 100 g garlic,
- 100 g walnuts,
- 400 g of greens (cilantro, parsley),
- 1 tbsp. spoon of coriander seeds,
- 3 tbsp. spoons of salt.
Cooking method:
- To prepare real Georgian adjika, vigorous and scorching, first of all, you should protect your hands and wear rubber gloves.
- Also, be careful not to get hot pepper juice in your face - because burns and irritation on delicate skin can be serious.
- Wash the hot peppers and cut off the tails. You don't have to clear the seeds.
- Peel the garlic by removing the skins and cutting off the bases.
- To speed up the process, choose large garlic.
- Dry the walnuts in a frying pan and remove excess husks.
- Pass the pepper through a meat grinder with a fine mesh.
- If you get a lot of juice, drain it.
- Also grind the garlic, nuts and coriander through a meat grinder.
- Then combine everything and pass through the meat grinder again 1-2 times, achieving a uniform consistency.
- Wash the greens, dry them and cut them very finely with a sharp knife.
- It is important that the greens are chopped and not ground into a meat grinder.
- Combine all ingredients, add salt and mix everything thoroughly.
- Cover the adjika and leave for 3 days, stirring occasionally so that the salt dissolves better.
- Then put the Georgian adjika into clean jars, close the lids and place in the cold.
Caucasian burning adjika
Ingredients:
- 5 kg hot capsicum,
- ½ kg garlic,
- 1 cup coriander (freshly ground)
- 1 kg of regular or sea salt (not iodized).
Preparation:
- Place the peppers on a towel in one layer and dry in the shade for 3 days. Grind the coriander. Lubricate your hands with vegetable oil, wear durable plastic or rubber gloves (this is very important!). Wash the peppers, cut them and clean them of seeds and membranes. Peel the garlic. Grind the peppers and garlic through a meat grinder. Mix with coriander and scroll 2 more times. Mix with salt. Ready adjika can be transferred to small jars (sterilized).
- This is a basic recipe adapted for modern kitchens. At a time when the main kitchen appliance was a stone mortar, all operations were done in it or simply on a convenient flat stone. In the 21st century kitchen, the choice is between a meat grinder, a grater and a food processor. The grater can be used for tiny volumes - to test the proportions or just understand whether it is needed or not. The main choice is between a blender and a meat grinder. A blender is fast, it makes life easier, it’s easier to clean, and for some reason it’s more common in kitchens these days. The meat grinder is difficult to clean, but unlike fast knives, it grinds vegetables carefully and thoughtfully. The process is closer to stone grinding and is easier to regulate. And washing the meat grinder to remove pepper and garlic doesn’t take much time, it’s not fatty meat!
- The next important part of adjika is spices. We should go into more detail here. Usually nothing other than coriander seeds is required, but it is extremely difficult to resist the temptation to add something else. This “something” is most interesting, because at one time you can prepare half a dozen variations of adjika, adding another type of pepper and changing the recipe of the spice mixture.
- Let's make a reservation - moderation and logic are the basic principles of adding spices. By the way, if you are too lazy to select spices, you can add suneli hops from the store, even with it it will be delicious if you are preparing homemade adjika for the first time. But more often, utskho suneli, that is, blue fenugreek, (shambhala or the more common name fenugreek) is added to adjika.
- This spice has a bright, nutty taste, so don’t get carried away - a small amount is enough. By the way, suneli in Georgian means seasoning, so don’t be confused by the variety of suneli. The seeds, or better to say the fruits and inflorescences of fenugreek, are ground into powder and added to the ground coriander seeds. Speaking about replacing utskho-suneli with hops-suneli, it should also be noted that in stores there is an indecent number of variants of the famous mixture; this comes from the natural variety of homemade mixtures, but has little in common with real mixtures prepared by housewives for their culinary needs.
- So, a good suneli hop must include: fenugreek, coriander, marjoram, Imeretian saffron, bay leaf, basil, savory and dill. There are several other components, but these are the main ones.
- The last component of adjika is salt. You can take any one. To add or not to add vinegar is a difficult question. In industry, acetic acid is added for preservation; in home preparation, vinegar is needed only if, in addition to hot peppers and garlic, the composition contains diluent elements, for example, sweet peppers or fresh herbs. By the way, sweet or bell pepper is the only additive-diluent recognized in the Caucasus.
Spicy adjika from zucchini
Ingredients:
- two zucchini (maybe not the freshest, old, but most importantly – not rotten);
- 300 g tomato paste;
- a glass of vegetable oil;
- 100 g of garlic (meaning 100 g of already peeled cloves);
- 10 bay leaves;
- half a glass of 9% vinegar (100 ml);
- a glass of sugar;
- 50 g salt;
- a tablespoon of ground pepper;
- a teaspoon of ground black pepper.
Recipe:
- Zucchini should be washed and cleaned of visible defects. If the vegetable is already old, then you need to peel it and, if necessary, remove large seeds. Then the zucchini needs to be cut into medium pieces so that they fit in the meat grinder, and twist them.
- Today, almost every housewife has such a miracle device as a blender, but in order to grind the zucchini as best as possible, a traditional meat grinder is still suitable. However, if you cut the peel from the zucchini, you can try using a blender.
- The ground mass of zucchini should be placed in a large saucepan or a bowl suitable for cooking. Pour the required amount of tomato paste and sunflower oil into the same mixture, and then add salt, a glass of sugar and the entire bay leaf. Mix everything thoroughly until smooth and put the future adjika on the fire.
- Stirring constantly, the zucchini mixture should be cooked over low heat for more than half an hour - 35-45 minutes. During this time, you can peel the garlic and squeeze it into a separate plate using a garlic press.
- Add vinegar and both types of hot peppers to the garlic, mix and place the resulting spicy mass into a bowl with zucchini. Stir again and now cook everything together for 10 minutes over low heat, then turn off.
- At this point, the squash adjika is ready - pour it into pre-sterilized jars, wrap it in a blanket or other warm things and let it cool down, waiting for the right moment.
Classic spicy adjika from zucchini
Ingredients:
- zucchini 2.5 kg
- sweet pepper 500 gr
- carrots 500 gr
- apples 500 gr
- garlic 100 gr
- hot pepper 200 gr
- greens (dill, parsley)
- sugar 70 gr
- salt 50 gr
- vegetable oil 250 ml
- vinegar 9% 100 ml
Recipe:
- Sterilize jars. Wash the jars well before sterilizing. Pour water into a large saucepan, place a metal sieve or oven rack on top, and place the jars on top, neck down. Read more:
- Keep the jars over steam for about 15 minutes, but do not remove until drops of steam begin to flow down their walls. Place the sterilized jars on a clean towel with the neck down. Wash the vegetables well, peel the carrots and garlic. Remove the stems from the sweet peppers and remove the seeds from the apples.
- Pass through a meat grinder: zucchini, sweet pepper, hot pepper, apples, carrots. Place the rolled vegetables in a saucepan and put on fire. Bring to a boil and cook (stirring) over medium heat for 1 hour.
- Wash the greens, dry and chop finely. Pass the garlic through a press. An hour after cooking the vegetables, add garlic and herbs, mix well and cook for 10-15 minutes.
- Then add salt, sugar, vegetable oil and vinegar. Mix well, remove from heat and place in sterile jars. Screw on the lids (sterilize the lids right before rolling - they simply boil in a saucepan for 15 minutes).
- Turn the jars upside down, wrap them in a blanket and leave for several days until they cool completely. Place the finished products in a dark, cool place.
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 pure sodium chloride 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.
Let's bring a touch of Caucasian exoticism into our gray everyday life - let's prepare spicy and aromatic adjika! Today I offer you the best recipes for adjika without cooking for the winter. The preparation is very simple, it doesn’t take much time, and what a taste it turns out! Just lick your fingers! Our recipes with photos will tell you how to make adjika easily and quickly, without heat treatment.
I’ll say it straight: what we often cook in our latitudes and proudly call “adjika” does not quite correspond to an authentic dish. A real Abkhaz hot, hot seasoning is prepared without tomatoes. But we will look at the best recipes in different versions: the more familiar to us, with tomatoes, and the classic Abkhazian seasoning, and the Georgian variation with walnuts and cilantro. The main thing is to find the right ingredients, and the recipe is very simple everywhere.
Adjika raw from tomatoes with garlic
First, I will share with you a recipe for adjika made from tomatoes with garlic and pepper without cooking. This is a version of the seasoning adapted to our conditions. Tomatoes need to be selected that are ripe, fleshy, or perhaps slightly overripe. This preparation preserves the taste and beneficial properties of fresh vegetables, has a strong antimicrobial effect, and protects against colds.
Ingredients:
- 1 kg of tomatoes;
- 300 g bell pepper;
- 60 g hot red pepper;
- 60 g garlic (1 medium head);
- 60 g apple cider vinegar;
- 100 g sugar;
- 2-3 tsp. salt.
Preparation:
- Wash the tomatoes and prepare them for chopping. To do this, scald them with boiling water, put them in cold water for a minute and remove the skin. Let's cut off the top part.
- Wash the sweet pepper, remove the seeds and stem, cut lengthwise into wide strips. Peel the garlic and wash it.
- Cut off only the stem of the hot pepper and leave the seeds. Combine tomatoes, sweet and hot peppers, garlic. Grind through a meat grinder or in a blender bowl.
- Add salt, sugar and vinegar to the chopped vegetables. Stir and let sit for three hours to better dissolve the salt.
- We sterilize the adjika jars in advance and pour boiling water over the lids. Let's put the adjika into jars.
We will store it in the refrigerator. Here is a classic recipe without cooking adjika made from tomatoes and garlic.
Abkhazian adjika: classic raw recipe
Real classic raw adjika for the winter is prepared without tomatoes. There are different options, I’ll tell you the simplest recipe. The seasoning is thick, tastes like fresh and very spicy.
Ingredients:
- 30 pcs. large pods of hot pepper;
- 1.5 pcs. large heads of garlic;
- 2 tbsp. l. salt (not iodized);
- 2 tbsp. l. blue fenugreek;
- 1 tbsp. l. dill seeds;
- 4 tsp. coriander;
- 2 tsp. cumin (cumin).
Tip: I buy seasonings at the market from Abkhazian traders. You can buy a ready-made Abkhaz mixture for adjika.
Preparation:
- Wash the hot peppers and remove the stems. This operation is best performed with gloves.
- Peel the garlic, separate it into cloves, and wash it. Mix pepper and garlic and grind them in a blender. Place in a large bowl.
- Dry the cumin and coriander in a frying pan over low heat, stirring, until a strong aroma appears. Then mix them with dill seeds and fenugreek, grind all the spices in a food processor or coffee grinder. If desired, you can simply crush it in a mortar and pestle.
- Combine the pepper mixture with spices, add salt, stir well. Place in jars scalded with boiling water. Close with clean lids.
Store in the cellar or refrigerator.
Delicious “vigorous” raw adjika with horseradish
Cooking adjika at home from tomatoes without cooking has many variations. I will share with you a recipe on how to prepare hot seasoning with horseradish and parsley.
Ingredients:
- 2 kg red tomatoes;
- 10 pieces. medium-sized red sweet peppers;
- 3-4 pcs. hot pepper;
- 100-200 g horseradish root;
- 160 g garlic (2 large heads);
- 100 g sugar;
- 2-3 tsp. salt;
- 70 g table vinegar;
- 1 bunch of dill;
- 1 bunch of parsley.
Preparation:
- Scald tomatoes and bell peppers with boiling water. After cooling, remove the skin from them.
- Cut the horseradish into thin slices, hot pepper into rings. Divide the garlic into cloves. We pass all the vegetables through a meat grinder or grind them in a blender.
- Finely chop the washed parsley and dill and add to the tomato-pepper mixture. Add sugar, salt and vinegar. Mix well.
- Pour into a three-liter bottle and close with a lid. Adjika with pepper and herbs is ready. We store it in the cold.
Note: If stored for a long time, the seasoning may ferment slightly. Don't be afraid of this - stir it to release the gas. The preparation will acquire a pleasant taste of pickled tomatoes.
Adjika from prunes
I love stocking up on interesting recipes, and now I’m offering one of them. The seasoning is prepared from plums without cooking, with tomato paste and bell pepper. Prunes give the dish a pleasant sour taste.
Ingredients:
- 1 kg of fresh prunes;
- 1 kg of bell pepper;
- 2-3 heads of garlic;
- 500 g tomato paste;
- 1-1.5 pods of hot pepper;
- 1.5 tbsp. l. salt.
Preparation:
- Wash the plums and remove the pits. Wash the washed bell peppers, cut them, and remove the seeds.
- Cut the washed hot pepper into rings. Peel and wash the garlic. Mix everything and grind it with a blender (or pass it through a meat grinder).
- Pour into a bowl, add salt, add tomato paste, mix thoroughly.
- Place in clean jars and close with lids.
- Adjika with prunes and bell peppers is ready without cooking. Thanks to plums and tomato paste, we prepared it without vinegar.
It is impossible to imagine the best recipes for adjika without cooking for the winter without detailed videos. Here is one of them, everything is very easy and understandable.
Recipe without cooking with aspirin
If you are still afraid that raw preparations for the winter may explode, you can play it safe and prepare adjika with aspirin. The classic proportion is one aspirin tablet per half liter of finished seasoning. In this quantity, the medicine will not cause any harm to your body.
Ingredients:
- 4 kg of tomatoes;
- 2 kg of bell pepper;
- 200 g garlic;
- 3 pcs. hot pepper;
- 200 ml vinegar 9%;
- 3 aspirin tablets;
- Spices for adjika - to taste.
Preparation:
- Dry the washed vegetables on a paper towel or napkin. Scald the tomatoes and bell peppers with boiling water, then pour cold water over them. Carefully remove the skin from them.
- Cut into pieces and pass through a meat grinder (or blender).
- Wash the hot pepper and remove the seeds. We will also wash the garlic and peel the cloves. Grind the hot pepper and garlic through a meat grinder and mix with the tomato-pepper mixture. Then pour in vinegar.
- Crush the aspirin with a masher in a mortar or saucer, add it to the adjika and mix thoroughly. Cover the workpiece with gauze and let it sit for about a day so that all the ingredients are well dissolved.
- In the meantime, sterilize the jars and lids. Stir the finished adjika again, ladle it into jars, and screw on the lids. Can be covered with plastic lids.
We store the workpiece in the basement or refrigerator.
Georgian adjika with chili pepper
This is a popular Georgian seasoning, without cooking, spicy, with pepper and nuts. You will need a lot of chili pepper.
Tip: It is better to prepare the seasoning while wearing gloves.
Ingredients:
- 1 kg of dry chili peppers in pods;
- 200 g walnuts (preferably raw, not roasted);
- 60-70 g coriander seeds;
- 100 g hops-suneli;
- 1 bunch of green cilantro;
- 1 bunch of parsley;
- 300 g garlic;
- 300 g coarse salt;
- A little cinnamon (to taste).
Preparation:
- Wash red chili peppers and soak for 1 hour in cool water. Then drain the water. Dry the pepper and remove seeds.
- The cilantro and parsley also need to be washed and dried. Peel the garlic, divide it into cloves, and wash it.
- We pass chili peppers, garlic, and nuts through a meat grinder. You can repeat this operation two or three times. If a lot of liquid is released, it is better to drain it.
- Then transfer the mixture into a deep bowl. Add finely chopped parsley and cilantro, salt, coriander and suneli hops to it. Stir well.
- Cover and leave at room temperature for three days. Don't forget to stir twice a day.
- Then we transfer the hot seasoning into dry jars and close the lids. Adjika can be stored well in the refrigerator or cellar for many months.
Note: This seasoning is good to coat meat or chicken before baking in the oven.
Spicy roll without vinegar
People also call it “Ogonyok” for its bright red color and burning, warming taste. The recipe is without vinegar, and chili pepper plays the role of a natural preservative here. My friends store this seasoning in their room or pantry. They say it doesn't spoil. But I don't take risks and store it in the refrigerator.
Ingredients:
- 3 kg of ripe tomatoes;
- 1 kg of bell pepper;
- 400 g hot chili pepper;
- 2 large heads of garlic;
- 6 tbsp. l. salt.
Preparation:
- We wash the tomatoes, dry them, and cut out the stems. We cut the top crosswise, scald it with boiling water and lower it into cool water for a minute. Then take it out and easily remove the skin.
- Wash the bell pepper, remove the seeds, and cut into strips. We also wash the chili peppers, cut off the tails, remove the seeds, and cut into rings.
- Peel the garlic, separate it into cloves, wash it, and cut it into thin slices.
- Grind all the vegetables through a meat grinder or in a blender until pureed. Add salt and mix. Let it sit for three days. Stir the seasoning twice a day.
- Then put the adjika into clean jars and cover with plastic lids. Place in the refrigerator for storage. The spicy aromatic seasoning is ready!
As you can see, the best recipes for adjika without cooking for the winter are very easy, cooking them is fun and enjoyable, and eating dishes with aromatic seasoning is a real pleasure! Treat yourself and your family to delicious adjika. Enjoy your meal!
