It is always prepared and in large quantities. For adjika, we must thank the Caucasian cuisine. Each nationality, of course, has its own similar product. And these products are called differently.
We basically used to call this dish - a spicy snack. In the villages they called -gorloder. But at present, Caucasian cuisine has become very common, and therefore many began to call this spicy appetizer - adjika. And adjika is an Abkhazian word, in direct translation it means salt.
There are many legends about how adjika became adjika. they are all beautiful, but I think that everything is much simpler. As an example, Russians came up with the idea of putting tomatoes in adjika and they even make adjika without pepper. There are other non-traditional recipes - adjika with zucchini, plums, apples, or gooseberries.
Here we will consider several different, including original, recipes for preparing this delicious seasoning.
Adjika for the winter from tomatoes and apples, carrots and garlic, hot peppers and spices
This seasoning serves as an excellent snack with meat, poultry, fish, cheese, it is good with almost any product. Even just bread. Cooking.
Menu:
Adjika recipe from tomatoes with garlic and pepper for the winter with cooking
It turns out about 2.5 liters of finished seasoning
- Tomatoes - 1.2 kg.
- Carrots - 0.5 kg.
- Bulgarian pepper - 0.5 kg.
- Apples - 0.5 kg.
- Garlic - 2 heads
- Hot pepper to taste - we have 1 small pepper
- Salt - 1.5 tbsp. l.
- Sugar - 100 g.
- Vegetable oil - 125 ml.
- Table vinegar 9% - 125 ml.
Cooking:
1. Wash all vegetables and let dry. We will weigh the vegetables when we clean and cut them.
2. Scroll the tomatoes in a meat grinder and pour into a deep cooking bowl. Tomato skins can be peeled, we don't usually peel them for this recipe. Add carrots, also scrolled in a meat grinder, to the tomatoes.
3. We send the scrolled one there Bell pepper, Apples Scrolled With Hot Peppers.
4. Pour salt, sugar. Pour in vegetable oil. We mix everything well. We got a fairly thick vegetable mass.
5. Put the pan with this mass on the stove and bring to a boil over low heat.
6. Cook, stirring occasionally to the desired thickness. Usually cooking takes 2-3 hours. 15 minutes before cooking, add chopped garlic. Mix and taste what is missing. If adjika seemed not very spicy to you, at this moment you can add red ground hot pepper, to taste.
7. About a couple of minutes before readiness, pour in the vinegar. Bring to a boil and remove from heat.
8. Pour hot adjika into pre-sterilized jars.
We sterilize jars usually in the oven.
I wash jars with soda or mustard without using chemicals. We put them in a cold oven. We turn on the temperature 120 ° -130 °. After the temperature reaches the set temperature, we warm up for another 5-7 minutes. Turn off the oven, open the door and leave the jars until we need them. I mean an hour and a half, not a day. They must become dry.
Pour boiling water over the lids and hold for 5-7 minutes.
9. We tightly close the jars with the lids that you have. It can be metal, which must be rolled up with a special machine, or fashionable now and really convenient screw ones. Which are simply twisted by hand.
10. Immediately turn over the banks. I want to remind you, do not put the jars directly on the table. Lay down a towel or wooden board. The table may be cold for hot cans and they may burst.
We wrap the jars with towels and let them cool completely in this form.
We store jars in a cool place. But I think that such a blank can be stored at room temperature.
Bon appetit!
Adjika for the winter from tomatoes and garlic with bitter red pepper
Yield: 3 liters of adjika
- Bell pepper red, peeled - 2 kg.
- Medium tomatoes - 10 pcs.
- Hot red pepper - 4 pcs.
- Garlic peeled - 200 g.
- Sugar - 100 g.
- Vegetable oil - 100 g.
- Salt - 1 tbsp. l.
Cooking:
You probably noticed that all our vegetables are red. And sweet peppers, and tomatoes, and hot peppers. So the finished adjika will be more beautiful.
When you buy vegetables (well, if you have your own from the garden, it’s even better), take a little more. Not 2 kg, but 2.2 kg. Because when you clean them, there will be fewer of them, and we need the amount indicated in the ingredients. Weigh everything already cleared.
1. Cut off the stalk of hot pepper. Leave the seeds inside. They give a special taste to this spicy snack, and sharpness too. Those who do not like spicy or cannot eat it can remove the seeds.
2. Peel the garlic. We got 200 g of it, which is about 4 heads of garlic.
3. To make the tomatoes peel easily, boil the water. We make a cruciform cut on the tomatoes and lower them into boiling water for 2-3 minutes. We take out, you can dip in cold water or substitute under the tap so as not to get burned when we remove the skin and after that, the skin can be removed very easily.
4. Remove the stalk from tomatoes and cut into 2-4 parts. We also remove the stalk from sweet pepper, but unlike bitter pepper, we also remove the seeds and white veins inside. Cut the peppers into halves.
5. Now we need to pass all the prepared vegetables through a meat grinder. Since they are fully prepared with us, it will be easy, simple and fast to do this.
6. Everything was scrolled through a meat grinder, add salt, sugar and vegetable oil and mix everything well.
7. Put the vegetable mixture on the fire and bring to a boil. Reduce heat to medium and cook for another 30 minutes. Don't forget to stir occasionally so nothing burns.
While the vegetables are cooking, sterilize the jars.
Pour water into a small saucepan, bring to a boil and when the water boils, put the previously well-washed jar a little obliquely into boiling water, neck down and hold for about 1 minute.
This method can be used when you need to do it quickly. But it is better not to rush and sterilize in the manner described in the previous recipe.
8. Pour the still boiling adjika into sterilized jars. Immediately close with sterilized lids and roll up.
9. We turn over the rolled up jars with the lids down and put them immediately on the towel. Check if they are leaking anywhere. We close the jars with towels or a blanket and leave it like that until it cools completely. Then we send it to a permanent storage place.
Adjika for the winter turned out to be beautiful, fragrant, thick, rich. Of course, we immediately put aside a part, did not preserve it, but served it on the table.
Not waiting for winter, I want to open another jar.
Bon appetit!
Adjika for the winter original recipe
5 cans of 400 g.
- Tomatoes - 1.2 kg.
- Garlic - 1 head (70 g)
- Red hot peppers— 3-4 pcs.
- Sweet red pepper - 400 g (2 pcs.)
- Medium apples - 2 pcs.
- Onion - 2 medium heads
- Carrots - 300 g.
- Vegetable oil - 70 ml.
- Table vinegar 6% - 40 ml.
- Sugar - 50 g.
- Salt - 1 tbsp.
- Ground allspice - 1/2 tsp
- Dry basil and oregano - 1 tsp (to taste) can be fresh.
Cooking:
1. We prepare all the vegetables. Mine, we discuss.
2. Cut out the stalk from the tomatoes and cut the tomatoes into 2-4 parts. We cut the apples into several parts, depending on the size, so that they fit in the meat grinder. Cut out the seeds, along with the bed. We didn't peel the apples. If you know what kind of apples you have, you can also not peel them, and if you bought them in a store, then it is better to peel them.
3. Cut the sweet pepper in half, if you want, into 4 parts, again, so that it is convenient to put it in a meat grinder, remove the stalk and seeds with veins. We do not clean the red hot pepper inside, just cut off the tip with the stalk. If you do not like spicy, then remove the seeds too.
4. Cut the onion into 3-4 parts and pass all the vegetables through a meat grinder.
5. Pour sugar into scrolled vegetables, pour vinegar, pour in vegetable oil. Add a little ground allspice, as well as oregano and basil.
6. Put all this vegetable mixture into a saucepan in which we will cook. It is desirable that the pan was with a thick bottom.
7. Pour a tablespoon without the top of the salt, mix and put on the stove.
8. Bring to a boil, reduce the heat to a minimum, close the lid and cook for 1 hour, stirring occasionally.
9. At the end of cooking, lay out adjika in jars.
10. We twist the jars and turn the lids down. Cover with something warm and let cool completely.
Our original, fragrant, spiced adjika is ready for the winter.
Bon appetit!
Video - Adjika with apples and carrots for the winter
Red hot pepper is a kind of vegetable, to which no one is indifferent. Some use it and enjoy its spiciness, others do not tolerate the hotness of this pepper at all, believing that its use has a detrimental effect on the body. Most likely, they are simply unfamiliar with useful properties hot pepper.
Let's figure out what is the use of red hot pepper? Residents of Mexico claim that it brightens the mind, while the inhabitants of Thailand and India consume hot pepper the most and are sure that they owe their good health to it. Hindus believe that, if it were not for red pepper, the poor population of the country would have died out without exception long ago due to poor nutrition.
Hot pepper is really able to bring a lot of benefits to our body. It breaks all records for the content of vitamin C. Red pepper also contains other vitamins and vital trace elements - iron, zinc, magnesium, calcium, potassium, sodium, phosphorus. And also in the composition of pepper there are fatty oils, capsanthin, capsorubin, sugar, quarantine, carotenoids.
Red pepper should be consumed in moderation, which will strengthen the digestive system and increase appetite, and will generally have a strengthening effect on the body. In addition, hot pepper improves blood circulation, increases secretion gastric juice, getting rid of benign tumors, as well as alleviating the condition of people who suffer from allergies and bronchial asthma.
I share the recipe for adjika from red hot pepper with garlic. Adjika turns out to be incredibly tasty and very spicy, so do not forget that you will need to use it with caution, in moderation.
To cook adjika from red hot pepper with garlic, you will need:
hot red pepper - 4 kg
dried red hot chilli pepper - 1 kg
garlic - 1 kg
ground coriander - 500 g
hops-suneli - 200 g
coarse salt - to taste
1. We wash both types of pepper, then we clean it from the stalk and seeds. In this case, be sure to use household gloves so as not to burn the skin!
2. Scroll the prepared pepper through a meat grinder with a fine grate. Then scroll through the garlic. We mix everything.
3. Add ground coriander, suneli hops and coarse salt to the resulting mass. If you decide to use fine salt, then be aware that such adjika can deteriorate relatively quickly. So, we put enough salt so that the adjika becomes very salty. Salt is gradually poured in small portions until the salt ceases to dissolve in adjika.
4. We lay out the finished adjika in prepared jars and send it to the refrigerator.
At the beginning of autumn, the crop is harvested and the main vegetable salads prepared. It's sauce time. Vegetables are crushed in them, which means that crooked, overripe, ugly fruits will find application. Cooking tomatoes in own juice, horseradish, sometimes ketchup and all kinds of options under the general name: "".
And all because adjika began to be called the most. Known for: adjika sweet, canned adjika, sweet pepper adjika, with carrots and apples. It is preserved with vinegar, made raw, boiled for a long time or not cooked at all. But whatever you call it, it's delicious.
Historically, adjika is prepared from hot pepper, garlic and spices. (Look
1 kg is taken. red long capsicum. It dries quickly, so you need to cook right away.
Garlic - 3 - 4 large heads. Better with blue skin.
Lots of green cilantro, coriander seeds and suneli hops. Dry spices at least a tablespoon. Ground black pepper is enough 1 tsp.
Remove stems and seeds from red peppers. They add too much bitterness. All ingredients are passed through a meat grinder. Add salt and wine vinegar. Arrange in small glass jars, close with nylon lids. Adjika is prepared without cooking. With this combination of peppers and spices, there is simply nothing to spoil.
Adjika from hot pepper and without cooking is prepared different recipes. For example, such a combination.
Spicy sweet pepper adjika
Red hot pepper - 200g.
Red sweet pepper - 0.5 kg.
Garlic - 300g.
Tomatoes - 0.5 kg.
Salt - 6-7 tbsp.
Suneli hops - 2 tbsp.
Free sweet pepper from the stalks and seeds. Peel the garlic and chop coarsely. Pour garlic into pepper cases and leave for a while so that the inner walls of the pepper are saturated with garlic. In the meantime, remove the seeds from the bitter pepper, coarsely chop the tomatoes.
Pass everything through a meat grinder. Sprinkle salt and suneli hops.
Mix. Stored under capron lids.
This homemade adjika recipe allows you to add sunflower oil. For the entire volume, no more than half a glass.
If you want something unusual, you can add walnuts to taste in the above recipe. Also mix everything. You can once again pass through a meat grinder. You get a delicious seasoning for meat dishes - adjika with nuts.
Adjika with carrots and apples
Red sweet pepper - 1 kg.
Tomatoes - 1 kg.
Carrots, onions, sour apples - 0.5 kg each.
Hot pepper - 2 pods. Sunflower Oil - 2 tbsp.
Salt and garlic to taste.
Remove seeds from peppers. Wash carrots thoroughly and cut. Coarsely chop the apples, removing the cores. Tomatoes - in half, cut off the buttocks. Skip all vegetables through a meat grinder. Pour oil into a wide saucepan. Pour in the mixture and heat slowly. Boil approximately 30 min.
Finely chop or crush the garlic. Add together with salt for 3 min. before the end of cooking.
There is no need to specially preserve adjika. Hot peppers and tomatoes replace vinegar and long heat treatment. It is enough to sterilize the jars. Homemade adjika is laid out hot and immediately hermetically sealed.
According to the taste and sharpness of adjika, any, even sweet, is allowed today. It's more like a condiment or vegetable sandwich.
Adjika sweet recipe
Tomatoes - 3 kg.
Sweet peppers, carrots, onions, apples - 500g each. everyone
Head of garlic, 2 chili peppers or 1 tbsp. ground red pepper.
Sugar - 150-200g.
Prepared in the same way as above, adjika with carrots and apples. It takes an hour to cook. Decompose hot and immediately roll up. Banks wrap for a long cooling.
My hot pepper adjika
I take slightly dried hot peppers, tomatoes, garlic, cumin, coriander, paprika, salt. The proportions are arbitrary. I want to be sharper, which means more pepper and garlic, softer - we increase the number of tomatoes. Made it like this:
Tomatoes - 1 kg.
Hot pepper - 5 long pods.
Garlic - 1 head.
Zira, coriander, paprika - 1 tbsp each everyone.
Salt - 1.5 tbsp.
Coarsely chopped tomatoes. Pepper cleaned and chopped.
Spices were poured into the bottom of the cauldron. I heated them up until a wonderful aroma appeared. I put tomatoes and peppers on them. Cook until soft about 10 minutes. I blew it with a blender. Salted. Squeezed out the garlic. Taste freshly cooked homemade adjika should be slightly salty and pungent. Over time, the taste will soften.
Place it in a small bowl and close tightly.
Sweet pepper adjika
