Azerbaijani adjika recipe for the winter. Adjika spicy for the winter

Adjika is a hot sauce that came to us from Georgia and Abkhazia. However, Russian adjika bears little resemblance to the traditional one, since it does not contain tomatoes. In the usual Russian adjika, it’s just the opposite: tomatoes are the main ingredient and there are many variations on the theme of preparation. And all housewives prepare adjika in their own way: they add onions, carrots, walnuts, horseradish, green apple and so on. I cook adjika according to my grandmother’s recipe, and of all the ones I’ve tried, this recipe is my favorite. This adjika is prepared from fresh fleshy tomatoes and sweet peppers, making raw adjika very tasty and aromatic. It is stored in the refrigerator in small jars. Boiled adjika is also very common here, which, unlike raw adjika, can be rolled into jars.

And here’s a little secret on how to prepare the most delicious raw adjika: tomatoes need to be ground, fleshy, dark red in color, with a pronounced aroma. Such tomatoes usually ripen in September-October, and at this time the most fragrant tomatoes can be found on the market. bell pepper. Adjust the spiciness of adjika to taste, adding chili pepper and garlic last.

Ingredients for raw adjika:

• 2 kg meaty;
• 1 kg of sweets;
• 300 g;
• 2 chili peppers;
• 3 tbsp. salt;
• 4 tbsp Sahara;
• 160 ml 9% vinegar;
• 5 tbsp. refined vegetable oil.

Recipe for spicy raw adjika

1. Separate the head of garlic into cloves. Pour boiling water over them and after 3 seconds drain the water. This will help us peel the garlic quickly and easily.

2. Peel the garlic.

3. Pour boiling water over the tomatoes and leave for 5-7 minutes. This procedure will help you painlessly peel tomatoes from their hard skin.

4. Meanwhile, remove seeds and stems Bell pepper, cutting each in half.

5. Remove the skin from the tomatoes.

6. Tomatoes, bell peppers, garlic and peeled chili peppers are passed through a meat grinder.

7. Add 3 tbsp. salt, 4 tbsp. sugar, 160 ml 9% vinegar and 5 tbsp. refined vegetable oil. Mix everything.

8. Sterilize the jars and pour boiling water over the clean lids of the jars several times. Pour raw adjika into jars and close with ordinary plastic lids. You need to store raw adjika in the refrigerator, and it can stand until spring.

9. Raw homemade adjika made from fresh tomatoes, garlic and bell pepper is ready! Bon appetit!

Step-by-step recipes for spicy adjika for the winter with garlic, apples, various peppers, tomatoes

2018-07-15 Marina Vykhodtseva

Grade
recipe

2949

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

1 gr.

4 gr.

Carbohydrates

8 gr.

70 kcal.

Option 1: Classic spicy adjika for the winter with tomatoes and peppers

For classic adjika, this recipe requires tomatoes, sweet peppers, and hot pods. The recipe involves cooking, so the workpiece is perfectly stored in a cool place not only until the new harvest, but also for several years. In addition to the main ingredients, you need garlic. If desired, you can reduce the amount in this recipe.

Ingredients

• 2 kg of tomatoes;
• 1.5 kg pepper (sweet);
• 200 g hot pepper;
• 170 g garlic;
• 0.15 l oil;
• 60 g salt;
• 120 g sugar.

How to cook classic spicy adjika

Rinse both types of peppers and tomatoes. Peel the garlic. Cut tomatoes and peppers into large pieces. Be sure to remove the seeds from bell peppers.

First we twist the tomatoes. Place in a saucepan on the stove, boil for about seven minutes, removing the foam. Next add hot and sweet peppers, also twisted through a meat grinder. Let the adjika boil for another fifteen minutes.

Add salt, sugar, add oil and add garlic. Now we boil the adjika for literally three minutes. By this point, we should already have sterile jars ready. Their volume is not important. Screw-on lids also need to be rinsed in boiling water.

Lay out the hot adjika and immediately twist it. Turn the jars with the sharp preparation over and leave for a day. There is no need to cover; let the adjika cool naturally.

Sometimes garlic is added and twisted together with tomatoes, but not everyone likes its boiled aroma and taste. You can also pour it into the finished adjika at the very end, after which turn off the stove. In this option, it is important to rinse the cloves well, otherwise the workpiece will quickly turn sour.

Option 2: Quick recipe for homemade adjika for the winter (spicy)

Here is the recipe for not just spicy, but vigorous adjika in Georgian. The sauce mainly consists of hot pepper and garlic. To smooth out the taste it is added vegetable oil. A mandatory ingredient is the seasoning hops-suneli. It is usually sold in spice departments, packaged in a jar or bag.

Ingredients

• 10 pepper pods;
• 65 g garlic;
• 1.5 tsp. dry seasoning khmeli-suneli;
• 20 g fresh cilantro leaves;
• a couple of spoons of salt;
• 5 spoons of rast. oils

How to quickly make spicy adjika

Cut each pepper into several pieces. We cut off the green tail and leave everything inside. We simply peel the garlic. Finely chop the cilantro.

Grind hot pepper and garlic. Add salt, suneli hops, and sometimes add a spoonful of sugar for depth of flavor. We rub it all thoroughly.

All that remains is to season the adjika with natural vegetable oil and transfer it to a jar. Screw on the lid and put it in the refrigerator. There is no need to roll up the adjika; it can be stored well all winter without it.

For viscosity and moisture, you can add a couple of ground bell peppers to adjika or twist one tomato. Often, on the contrary, it is dried and poured into jars; this seasoning is convenient to use for preparing stews and kharcho, but in this case we exclude oil.

Option 3: Spicy adjika for the winter (vegetable)

Adjika can contain not only tomatoes and peppers, but also various other vegetables. Here is the recipe with onions and carrots. You will definitely need some vegetable oil, some of the vegetables will be stewed in it, this will significantly improve the taste of adjika. This recipe does not add garlic.

Ingredients

• 0.8 kg carrots;
• 0.8 kg of onion;
• 3 kg of tomatoes;
• 400 g hot pepper;
• 1.5 kg of sweet pepper;
• 300 ml oil;
• 80 g salt;
• 90 g sugar.

Step by step recipe

Clear all onion and twist through a meat grinder. It is advisable to insert a grille with large holes into the device. Pour vegetable oil into a saucepan, add the onion, and cook over low heat for about five minutes.

We peel or simply wash the carrots well, cut them into pieces, and twist them. Add to the onion. Cook the vegetables for ten minutes.

We cut the bell and hot peppers into pieces, put them in a meat grinder, and pour them into the onions and carrots. Grind the tomatoes and pour in next. Boil the spicy adjika for 45 minutes.

Season the workpiece with salt, add sugar, it is advisable to try adjika after that. Place into jars immediately while the sauce is hot. Twist and turn upside down.

If there are not enough carrots, then you can take more onions or vice versa, but in general it is recommended to stick to the specified amount so that you do not have to recalculate the amount of spices.

Option 4: Spicy adjika for the winter with horseradish

Another recipe for mixed adjika with tomatoes and peppers, but with the addition of horseradish. This preparation does not need to be cooked, so it also applies to quick options. We choose fresh, ripe, but not overripe vegetables, wash them thoroughly, and be sure to dry or wipe them.

Ingredients

• 3 kg of tomatoes;
• 1.5 kg pepper;
• 230 g garlic;
• 20 ml of essence;
• 150 g horseradish;
• 5-7 chili;
• 120 g salt;
• 150 g sugar.

Step by step recipe

To chop vegetables for this type of adjika, it is best to use a meat grinder. Only it produces small pieces, the food processor is not suitable. We cut the washed vegetables into pieces that will easily fit into the hole, and drive them through.

We peel all the garlic and also send it along, you can twist the splice into a total mass. Take a saucepan or basin, a bucket that will hold all the ingredients.

The most difficult moment This recipe involves twisting horseradish. We take only fresh roots; dry ones are difficult to work with. Peel and cut with a knife. Since the root is hard, you need to chop it into small pieces. We twist them last. It is advisable to do this in a ventilated area so that it does not irritate your eyes too much.

Combine horseradish with the rest of the ingredients. Add salt and sugar, mix well. At the very end, add a little vinegar to be safe. You can also cook without it if you do not plan to store the product for more than three months. If the tomatoes are fleshy and sweet, then you don’t need to add sugar to them; we make adjika without it.

All that remains is to pour the spicy adjika into jars. It is already ready for use, but will also last wonderfully until spring. We take a tight lid, you can screw it on, no air should pass through.

This adjika is very convenient to hold in plastic bottles, they easily fit in the refrigerator door shelf. Just wash and dry the container first.

Option 5: Spicy adjika for the winter with apples

A very tasty and aromatic sauce that can be prepared with any apples, but it is better to choose sweet and sour varieties. In addition to fruits, fresh or dried hot pepper pods are a must. The recipe is based on tomatoes and bell peppers. For this adjika you need a saucepan, since the preparation requires cooking on the stove.

Ingredients

• 2.2 kg of ripe tomatoes;
• 1.4 kg pepper;
• 80 g garlic;
• 0.15 l oil;
• kilogram of apples;
• 1 tsp. coriander;
• 90 g sugar;
• 55 g salt;
• 0.2 tbsp. vinegar 3%;
• 7 chili pods.

How to cook

Rinse tomatoes, peppers and apples. Grind the tomatoes and pepper pulp through a meat grinder. We put them on the stove and start cooking while we can work on the other ingredients.

While we are peeling the apples, cut them into pieces convenient for scrolling, and simply cut the hot pepper into several pieces. We run it all through a meat grinder, and then put it in a saucepan with a boiling base. Cook adjika for exactly an hour over low heat.

There is time to prepare sugar and salt, and also peel the garlic. You can also twist it, or simply rub it and run it through a press.

Ten minutes before the end of cooking, add garlic, sugar and salt, and add oil. Unrefined products are used for preparations. Mix and cook together.

Pour in the bite, then take a dry and clean ladle, stir and immediately scoop up the spicy adjika, put it in jars, and put a seaming lid on each one. Seal using special key(cars). The jar must be turned over immediately. Set aside until completely cool.

When tomatoes boil, a foam usually forms, which should be removed. Also, the tomato mass often rises, so take a large pan with plenty of free space.

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

Adjika in Abkhazian: recipe

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

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

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

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

Kitchen tools

To prepare the spicy seasoning you will need:

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

Ingredients

The following components are added to adjika in Abkhazian style:

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

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

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

How to do

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

Adjika in Caucasian style: recipe

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

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

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

Kitchen tools

To prepare Caucasian seasoning you will need:

• pan;
• blender.

Ingredients

The following products should be prepared:

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

How to do

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

What else can you add to spice it up?

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

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Ingredients

For a ½ liter jar:

• 500 g red hot pepper;
• 150 g garlic;
• 2–3 tablespoons salt;
• 2 tablespoons khmeli-suneli;
• 2 tablespoons ground coriander.

Preparation

If you want the adjika to be very spicy, do not peel the seeds from the pepper. Just cut off the tails of the vegetables.

If you prefer a less spicy dish, cut the peppers in half lengthwise and remove the seeds. It is better to do this with gloves to avoid getting burned.

Grind the peppers and garlic through a meat grinder twice. The consistency of adjika can be made even more uniform by using a blender.

Add salt, suneli hops and coriander and mix thoroughly. Place adjika in, close and store in the refrigerator. The flavors of the dish will fully develop after at least three days.

Ingredients

For 4 ½ liter jars:

• 2½ kg tomatoes;
• 500 g red bell pepper;
• 1 red hot pepper;
• 150 g garlic;
• ½ tablespoon salt;
• 100 g sugar;
• 50 ml vegetable oil;
• 25 ml vinegar 9%.

Preparation

Cut the tomatoes into large pieces and cut out the places where the stalks attach. Grind the tomatoes through a meat grinder.

Line a colander with gauze, place the tomato mixture there and leave for 30–40 minutes to drain the juice. Then you won’t have to evaporate the liquid from adjika for a very long time during cooking.

Remove seeds from bell peppers. Cut off the tail of the hot pepper. There is no need to remove the seeds from it. Grind the peppers and garlic cloves through a meat grinder.

Transfer the tomato mass into a saucepan, add the twisted vegetables, salt, oil and vinegar. Stir and place over medium heat. Bring to a boil and cook, stirring, for another 30 minutes. If adjika seems a little liquid to you, you can cook it longer.

Distribute adjika into sterilized jars and roll up. Turn the jars over, wrap them and cool completely. Store the workpieces in a cool, dark place.

Ingredients

For 5 ½ l cans:

• 1 kg of any bell pepper;
• 100 g red hot pepper;
• 1 kg of tomatoes;
• 500 g sweet and sour apples;
• 2 tablespoons salt;
• 1 teaspoon pepper mixture;
• 100 g garlic;
• 50 ml vinegar 9%;
• 100 ml vegetable oil.

Preparation

Remove stems and seeds from bell and hot peppers. Cut the tomatoes into large pieces. Peel and core the apples and cut into large slices.

Grind peppers, tomatoes and apples through a meat grinder. Place everything in a saucepan over medium heat, add salt and pepper mixture. Stir, bring to a boil and cook for 20 minutes.

5 minutes before the end of cooking, add chopped garlic, vinegar and oil to the adjika. Place adjika in sterilized jars, roll up, turn over, wrap and cool. Store the workpieces in a cool, dark place.

Ingredients

For 4 ½ liter jars:

• 1½ kg zucchini;
• 750 g tomatoes;
• 2 red bell peppers;
• 50 g garlic;
• 100 ml vegetable oil;
• 2 tablespoons of tomato paste;
• 100 g sugar;
• 1 tablespoon salt;
• ½–1 teaspoon ground red pepper;
• 1 teaspoon acetic acid 70%.

Preparation

Cut the zucchini and tomatoes into large pieces. If the zucchini is old, remove the skin and seeds. Remove seeds from bell peppers.

Grind the zucchini, tomatoes, peppers and garlic through a meat grinder and place in a saucepan. Add oil tomato paste, sugar, salt and pepper and mix well.

Bring adjika to a boil over high heat. Then reduce it and cook, stirring, for another 30 minutes. 5 minutes before the end of cooking, pour in acetic acid.

Place hot adjika into jars and roll up. Turn the jars over, wrap them and cool completely. Store adjika in a cool, dark place.

Ingredients

For 4 ½ liter jars:

• 2 kg plums;
• 100 g garlic;
• 2 tomatoes;
• 1 red hot pepper;
• 1 tablespoon salt;
• 200 g sugar.

Preparation

Cut the plums in half and remove the pits. Grind plums, garlic, tomatoes and whole peppers through a meat grinder.

Place the pan with the twisted mixture over medium heat. Add salt and sugar, stir and bring to a boil. Then cook for another 20 minutes.

Distribute adjika into sterilized jars and roll up. Turn the workpieces over, wrap them and cool. Store adjika in a cool, dark place.

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Ingredients

For a ½ liter jar:

• 500 g green bell pepper;
• 1 green hot pepper;
• 50 g garlic;
• 1 bunch of cilantro - optional;
• 3 tablespoons sugar;
• ½ tablespoon salt;
• 2 tablespoons apple cider vinegar.

Preparation

Remove seeds from bell peppers. Remove the tail from the hot pepper. The seeds can also be removed if you want less hot adjika.

Grind the peppers, garlic and cilantro through a meat grinder or grind in a blender. Add sugar, salt and vinegar, stir and leave for half an hour.

Place adjika in a sterilized jar, close and store in the refrigerator.