Recipe for natural adjika. Homemade adjika for the winter

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 entire 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:

1. All vegetables must be thoroughly washed so that no contaminants remain - after all, they will not boil.
2. 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.
3. 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.
4. To do this, it is left at room temperature for a few 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.
5. Attention! The container for fermenting adjika must be either enameled, stainless steel, or glass.
6. 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.
7. 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:

1. Wash all vegetables.
2. Cut off the tails of the hot peppers.
3. You need to remove the seeds from bell peppers. Cut it small
4. Cut the tomatoes into slices. The green centers need to be cut out.
5. We take a meat grinder. We twist all the vegetables through the finest metal sieve. Mix.
6. And let it cook. When the adjika boils, do low fire and cook for 40 minutes.
7. 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.
8. Collect and dispose of foam regularly. The dish is ready!
9. 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:

1. 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.
2. First of all, wash all purchased tomatoes in cold water, then cut them in half sharp knife, remove the stalks. You should not use overripe or even slightly spoiled vegetables to prepare adjika.
3. All bell pepper put it 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.
4. 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.
5. 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:

1. Take the peppers and apples, wash them thoroughly, remove the branches and core, then cut them into slices.
2. We also wash the tomatoes and cut them into six approximately equal parts.
3. Peel the carrots, wash them and cut them into small pieces.
4. We pass all the ingredients through a meat grinder, except for the greens.
5. Add required amount vegetable oil, salt and black pepper to taste, as well as vinegar, mix everything thoroughly so that the mass is as homogeneous as possible.
6. Place everything in a saucepan and cook for two hours over low heat.
7. We wash and cut the greens, adding them at the very end of cooking.
8. Pour adjika into clean, dry jars and sterilize for 20 minutes in boiling water.
9. We roll up the jars with lids using a special machine, then turn them upside down and wrap them in thick fabric, blanket or towel, and after complete cooling 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:

1. Wash all vegetables. Trim the stalks of the pepper and remove the seeds.
2. 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.
3. Peel the garlic. Rinse the cloves cold water.
4. Cut the tomatoes into several parts, cutting out the stems at the same time.
5. Twist them through a meat grinder.
6. In another bowl, grind the garlic cloves and red pepper through a meat grinder.
7. 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.
8. Lower the lid. Set the “Stew” program for 2 hours. Click the "Start" button.
9. Don't let the cooking time scare you.
10. Stewing in a slow cooker occurs in a gentle mode; it will not affect the quality of the product.
11. While stewing, stir the tomato puree periodically with a special spoon. After about an hour, add salt and sugar to the puree.
12. Pour in sunflower oil. Mix well.
13. Close the multicooker with the lid again and continue simmering. Chop the greens.
14. Half an hour before the end of cooking, pour it into the bowl, also adding ground coriander.
15. At the very end of cooking, pour in the vinegar.
16. While your adjika is cooking, wash the jars of soda, then rinse them hot water. Place the jars in a cold oven on a wire rack, set the temperature to 150-160°.
17. Sterilize for 20 minutes. Place the lids in a saucepan with water and boil.
18. Remove the jars from the oven and leave them upside down on the table.
19. When the signal notifies you that the stewing is complete, open the multicooker lid.
20. Pack the boiling adjika into jars.
21. Seal tightly with screw caps.
22. Leave the jars of adjika upside down until they cool completely, carefully wrapping them in a blanket.
23. Then put the homemade adjika in a cool place.
24. 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:

1. 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.
2. We wash the tomatoes. We try to use dense, fleshy tomatoes, otherwise the finished adjika may turn out too watery.
3. Large and ripe tomatoes blanch. 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.
4. Remove the hard stem from the peeled tomatoes and cut them into pieces.
5. 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.
6. Add salt, sugar, ground pepper and vegetable oil.
7. Transfer the mixture to the slow cooker, close the lid and turn on the simmer mode for 1 hour.
8. 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 traditional way and heat them in a water bath until condensation forms.
9. Let the jars cool and dry on a clean towel. And don’t forget about sterilizing the lids.
10. Peel the garlic. Young garlic is not only more aromatic, but also sharper than mature garlic, so we rely on your taste.
11. 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.
12. Using a sharp knife, chop the garlic and pepper. If we do a large number of adjika, you can use a blender.
13. When the mixture from the multicooker has sufficiently simmered, add hot pepper, garlic and vinegar to it.
14. 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.
15. Adjika is ready, now we carefully taste it: you may need to add a little more salt or spiciness.
16. 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:

1. Clean the washed and dried tomatoes from the green center and cut into slices.
2. Grind in a blender or meat grinder.
3. Do the same with cayenne pepper.
4. If you need to get a more pungent taste, you do not need to peel the seeds from the pepper.
5. Wash the currants, cleared of leaves and twigs, and grind them in a blender.
6. Squeeze through cheesecloth or strain with a sieve to remove seeds and rough parts of the peel.
7. Currants will add some sourness and piquancy to adjika.
8. Peel the onions and heads of garlic, rinse and chop together with peeled ginger.
9. Due to the presence of ginger, adjika will acquire even greater pungency and a wonderful aroma.
10. Finely chop the greens, also well washed and dried.
11. You can grind the greens through a meat grinder.
12. Combine all ingredients, adding salt, sugar, suneli hops, and a mixture of peppers.
13. Mix the finished mixture thoroughly and leave on the table for 5 - 6 hours, or overnight.
14. 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.
15. 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:

1. To prepare real Georgian adjika, vigorous and scorching, first of all, you should protect your hands and wear rubber gloves.
2. Also, be careful not to get hot pepper juice in your face - because burns and irritation on delicate skin can be serious.
3. Wash the hot peppers and cut off the tails. You don't have to clear the seeds.
4. Peel the garlic by removing the skins and cutting off the bases.
5. To speed up the process, choose large garlic.
6. Dry the walnuts in a frying pan and remove excess husks.
7. Pass the pepper through a meat grinder with a fine mesh.
8. If you get a lot of juice, drain it.
9. Also grind the garlic, nuts and coriander through a meat grinder.
10. Then combine everything and pass through the meat grinder again 1-2 times, achieving a uniform consistency.
11. Wash the greens, dry them and cut them very finely with a sharp knife.
12. It is important that the greens are cut and not ground into a meat grinder.
13. Combine all ingredients, add salt and mix everything thoroughly.
14. Cover the adjika and leave for 3 days, stirring occasionally so that the salt dissolves better.
15. Then put the Georgian adjika into clean jars, close the lids and place in the cold.

Caucasian burning adjika

Ingredients:

• 5 kg spicy capsicum,
• ½ kg garlic,
• 1 cup coriander (freshly ground)
• 1 kg of regular or sea salt (not iodized).

Preparation:

1. 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, put on plastic or rubber durable gloves(it 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).
2. This basic recipe, adapted to modern kitchens. At a time when the main kitchen appliance there 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. Main choice between the blender and the 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!
3. 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.
4. 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.
5. 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.
6. 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.
7. 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 they add acetic acid for preservation, in homemade preparations, vinegar is needed only if, in addition to hot pepper and garlic, diluent elements appear in the composition, for example, Bell pepper 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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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:

1. 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:
2. 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.
3. 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.
4. 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.
5. 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).
6. 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

Green adjika

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 for adjika, turn on the video!

Russian adjika "Ogonyok"

With 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

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

Adjika is not adjika if it does not contain nuts, as they say in the Caucasus. Thin pleasant aroma, thick consistency and rich piquant taste - this is 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

The recipe from Siberia is quite capable of providing healthy competition to the fiery 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

If you don’t like fiery seasoning, prepare a lighter version of this sauce with a sweet and sour taste and a slight pepper. 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

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

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 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.

Ready mixture transfer to sterilized jars, roll up, turn over and leave until completely cool.

Baked pumpkin adjika

Baked vegetables give this adjika a surprisingly delicate texture, 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

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 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.

Do you know what real Abkhazian and Georgian homemade adjika is? As they say, authentic? So here it is. This is a paste of hot red pepper, garlic, salt and herbs. And that's it, nothing more is added. Incredibly aromatic, hot and spicy sauce for meat. It's not hard to do, but...

however, it all comes down to the variety of pepper, which grows only there, in Abkhazia, and some spices, for example, blue fenugreek (“utskho suneli”), which for some unknown reason are not sold here (“hops suneli” are available, but why “utskho” - no, it’s surprisingly simple). And yet you can try to make such adjika.

How to make Georgian adjika at home

Grind 2-3 hot red peppers in a mortar to a homogeneous paste (since Abkhazian pepper is not available, we choose the strongest chili) along with 2 cloves of garlic and a large sea ​​salt. Add ground dry spices there (1/3 teaspoon each of suneli hops in the absence of utskho and cilantro seeds). And it's all. This adjika is stored in the refrigerator, it lasts for a very long time.

The given recipe for adjika quite accurately conveys its authentic spirit. Adding basil, dill and similar liberties, which are also recommended in addition to it, is a matter of taste. Like all other recipes for adjika or what is called it.

What do we call homemade adjika?

In Russia, Ukraine and many other countries of the post-Soviet space, the subject of conversation is tomato sauce, to which everyone adds something to their own taste. In our area, homemade adjika has lost its original appearance, becoming a completely different dish. Given its popularity and versatility, we most often preserve it - a boiled mixture of tomatoes and sweet bell peppers, to which all kinds of vegetables and herbs, fruits and spices are added.

I cook the most basic version adjiki - made from ripe sunny tomatoes and sweet pepper. I use it as a sauce for meat and pasta, rice and lentils, actively add it to borscht and kharcho, eat it with dumplings and manti. It is ideal - restrainedly bright, richly modest, fragrantly emphasizing. I recommend it to you as a base for soup dressings and stews, an addition to stewed beef and fried pork, “quick” ketchups and tomato sauces.

Ingredients for adjika recipe “Russian style”

• 5 kg of ground tomatoes of the “Slivka” type;
• 5 kg of red bell pepper;
• 0.5 cups table vinegar;
• 1 cup of sugar;
• 2-3 heads of garlic;
• salt to taste.

Homemade adjika from tomatoes and bell peppers

The set of products is very laconic - there is nothing superfluous in it, only the most necessary, but it is in this minimalism that the most main secret my adjika: simplicity and richness of taste. TOMATOES

So, wash the tomatoes and leave them for 10-15 minutes so that the water drains a little. We carefully cut off damaged areas, crushed, scratched, ugly and substandard. Remove the stalk. Depending on the size of the fruit cut them into 2-4 parts.

PEPPER

We wash and remove the stalk, and with it all the seeds, membranes and possible spoiled parts.

GARLIC
Peel and wash the garlic. That's it, the main part of the work is finished, we won't stir up any more dirt. Next, we involve free labor in the process in the person of a spouse or children - the first has an incentive (who doesn’t dream of delicious spaghetti with amazing homemade sauce?), the second category of helpers is happy to try solely for ideological reasons.

MEAT GRINDER

We take out the meat grinder, install (assemble) it on a table convenient for working delicate male hands and small children's hands. We designate the front of work - peeled peppers and tomatoes cut into pieces. Everyone, having given an important strategic task, we leave for next room- do a manicure, read a book, chat on the phone. As soon as you hear that your subordinates have completed the task, come back - you are left with nothing but nonsense.

COOKING

Pour the twisted tomatoes and peppers into a large saucepan and put on fire. Bring to a boil, reduce gas to low and boil adjika for about 40 minutes.

SALT, SUGAR

Add sugar and salt and taste. Let's try again. We adjust the taste and do the tasting again (preferably with a slice of fresh Borodinsky and a couple of pieces of boiled pork). As soon as you feel like it wouldn’t hurt to add a little more salt, stop: just enough. As a rule, cooled adjika tastes a little saltier than hot one.

VINEGAR, GARLIC. SUNSET

Have the jars been sterilized? Did you boil the lids?

Then quickly pour in the vinegar, squeeze out the garlic, stir well and pour. Cover with lids, roll up and hide under a couple of blankets. After a day, adjika can be transferred to the pantry, where it can be stored, taken out as needed.

This is all. Really simple? Especially when playing. Yield: approximately 6.5 liters.

This is how much homemade adjika is stored in my pantry, a sought-after product!

What products can you use to make adjika at home?

By experimenting, you can add various components to adjika:

- zucchini and eggplant;
- carrots and pumpkin;
- plums and cherry plums;
- beets and celery;
- apples and pears;
- mushrooms;
- green tomatoes;
- horseradish;
- chilli;
— onion;
- vegetable oil;
- nuts;
— as well as a wide variety of herbs and spices.

What do you make adjika from?

Adjika is considered a national Abkhaz delicacy, but its recipe is firmly rooted in every country. The dish can be prepared as a sauce and dry seasoning, it all depends on personal preference. Adjika is based on plums, tomatoes, and apples. Chili pepper or horseradish is considered an essential component; they give the dish the desired spiciness. Adjika often contains spicy herbs; they allow you to achieve a refined aftertaste. The sauce is served with fish and meat dishes; it rightfully takes pride of place on kitchen table every family.

Traditional adjika recipe

Abkhazian cooking technology is considered the basis, so it makes sense to consider it first. By national recipe No tomatoes are added; the rich color is achieved through hot red pepper.

• red pepper (hot) - 0.9 kg.
• rock salt - 60 gr.
• garlic - 525 gr.
• mixture of coriander, dill seeds, suneli hops - 65 gr.

1. Wear rubber gloves to protect your hands from burns. If you wish, you can make adjika less spicy by using 900 g. red pepper, and 400-500 gr. However, it can be replaced with paprika, judge by the desired result.
2. Separate the stems from the peppers, wash the pods and remove the seeds. Pass the ingredients through a meat grinder several times (you can use a blender). Do the same manipulations with fresh garlic, after peeling it.
3. Mix the porridge of pepper and garlic with ground seasonings (hops-suneli, coriander, dill seeds), add salt. Stir the mixture with a fork until smooth, add more cilantro and fresh chopped dill if desired.
4. Classic cooking technology does not require cooking. Store adjika in the refrigerator for no longer than 5 months. Choose glass or plastic container with a tight-fitting lid.

Adjika with tomato paste

• chili pepper - 165 gr.
• fresh plum - 2.2 kg.
• fresh tomatoes - 600 gr.
• oil (preferably olive) - 125 ml.
• tomato paste - 220 gr.
• table salt - 60 gr.
• dill - 1 bunch
• bell pepper - 350 gr.
• granulated sugar - 145 gr.
• garlic - 300 gr.

1. If desired, you can take more tomatoes (for example, 700 g). Wash the plums, remove the seeds, rinse with water again and dry with paper towels.
2. Remove the stems from the bell peppers, cut them, clean the cavity from the seeds and rinse. Put on rubber gloves, wash and peel the chili peppers, and dry.
3. Peel the garlic, rinse the dill with water and chop it coarsely. Turn on the blender, first grind the plums in it, then remove the porridge and place it in a deep bowl.
4. Now cut the tomatoes into cubes, first removing the inedible parts. Pass the tomatoes through a blender. When they turn into porridge, add chopped chili, bell pepper, dill and peeled garlic.
5. Take a deep bowl with thick walls and a bottom, place the porridge of tomatoes, bell peppers, chili, garlic and dill into it. Add chopped plums and place over low heat.
6. Cook the mixture for about 50-60 minutes, during which time it will boil down. Add tomato paste, salt, butter, sugar, stir, simmer for another 1.5 hours on low power.
7. After the allotted time has passed, turn off the burner, pour the mixture into sterilized jars, and seal. Can be skipped final stage, packaging adjika in glass containers. Shelf life in the refrigerator is 6 months.

• carrots - 900 gr.
• sweet and sour apples - 1.1 kg.
• tomatoes - 2.6 kg.
• chili - 200 gr.
• bell pepper - 1.4 kg.
• rock salt - 25 gr.
• granulated sugar - 130 gr.
• vinegar solution (table, wine or apple) - 110 ml.
• garlic - 220 gr.
• horseradish - 200 gr.

1. Wash all fruits and vegetables. Remove the core and stalks from the apples, chop the fruits into orange slices. Remove seeds from bell peppers and cut into pieces. Wash the tomatoes, cut off the stems, peel the carrots.
2. Put on gloves, rinse running water chili, remove the seeds, they will not be needed. Remove the peel from the garlic, divide the head into individual cloves.
3. Place bell peppers, garlic, tomatoes, carrots, apples in a blender bowl and grind until porridge is obtained. Transfer the mixture to a thick-bottomed saucepan and place on low heat.
4. The cooking time is 1 hour, during which time you need to grind the chili in a meat grinder or blender, and then mix it with horseradish.
5. After the specified period, increase the burner power to medium, add hot peppers and horseradish to the pan. Simmer for another 45 minutes, then add salt and sugar, pour in vinegar.
6. Bring the mixture again until bubbles appear, leave for 10 minutes. Wash glass jars with soda, dry. Pack the finished product into containers, roll up or screw on the lids. After cooling, move the adjika to the refrigerator or cellar.

Adjika with plums

• sugar - 185 gr.
• plums - 4.3 kg.
• chili pepper - 110 gr.
• dill - 1 bunch
• parsley - 1 bunch
• fine salt - 90 gr.
• tomatoes - 1.8 kg.
• garlic - 280 gr.

1. Place the plums in a colander and wash thoroughly to remove any whitish color. Cut into 2 parts, remove the seeds. Wear gloves, rinse the chile under cold water, scoop out the seeds and cut off the stem.
2. Now peel the garlic; you can replace it with white onions or horseradish. Wash the tomatoes, cut into cubes, remove inedible parts.
3. Mix plum pieces with chili, tomatoes, garlic/onion. Place the vegetables in a blender or mince 3 times. Pour the porridge into a thick-bottomed saucepan and place on fire.
4. When bubbles appear, reduce the power to between minimum and medium. Add granulated sugar and fine salt, cook until the granules dissolve, stir constantly.
5. The duration of simmering is 1.5 hours. After 15 minutes, add chopped dill and parsley, after cutting off the branches. While the mixture is cooking, sterilize the jars and lids for further sealing.
6. After the specified period has expired, pour the finished adjika into containers and tighten. Turn the container upside down and let it cool natural conditions. Move for storage to the basement, refrigerator or cellar.

• bell pepper - 1.2 kg.
• ripe plum tomatoes - 2.8 kg.
• chili pepper - 30 gr.
• garlic - 280 gr.
• granulated sugar - 30 gr.
• table vinegar (concentration 9%) - 65 ml.
• salt - 55 gr.

1. In the end, you will end up with 3 liters of finished adjika. The composition will not be too spicy due to the small amount of chili pepper; if desired, the amount can be reduced.
2. To prevent the final product from being runny, wash the tomatoes and dry them. Then chop into slices, place in a colander and leave over the dishes, during which time the juice will drain.
3. Remove seeds and stems from the chili and do the same with the bell pepper. Chop the vegetables into slices and place them in a blender along with the tomatoes. Process until it becomes porridge, add garlic and chop again.
4. Pour granulated sugar and salt into the prepared composition, pour in the vinegar solution. Place the prepared pulp in a saucepan and cook for about 1.5 hours, stirring occasionally. After this, pour into sterilized containers and roll up.
5. Turn the container upside down and wait until it cools at room temperature. Take the finished adjika to the place long-term storage, ideal option considered a cellar or refrigerator.
6. The composition can be consumed 3 days after preparation. The shelf life is 3 months, subject to optimal temperature regime(10-12 degrees).

Adjika with beets

• granulated sugar - 110 gr.
• garlic - 60 gr.
• drinking water - 265 ml.
• vegetable oil - 260 ml.
• beets - 1.9 kg.
• bell pepper - 260 gr.
• tomatoes - 750 gr.
• chili - 2 pods
• onion - 230 gr.
• vinegar essence - 40 ml.
• salt - 30 gr.

1. The cooking technology differs from all others in its sweet, spicy aftertaste, which is achieved due to the beets and chili peppers it contains.
2. Wash and peel the beets, cut them into cubes and place them in a blender (you can grind them 3 times in a meat grinder). Clean the chili, remove the stem and seeds, mix with granulated sugar and salt. Place this mixture in a blender and blend with the beets.
3. Remove the previous mass and transfer it to a bowl. Peel the tomatoes, remove the skin if possible. Remove the seeds from the cavity of the bell pepper and cut off the stems. Grind the tomatoes and peppers in a meat grinder 2-3 times.
4. Peel the onion and chop it into very thin half rings. Fry in a hot frying pan with the addition of sunflower oil (until golden brown). Add the porridge of tomatoes and bell peppers to the pan, pour in water. Simmer the mass for a quarter of an hour.
5. Place the beetroot mixture into the pan and place the roast into the container. Put on fire, cook for about 45 minutes under the lid. Stir occasionally to prevent the mixture from burning to the walls.
6. 10 minutes before it’s ready, pour in the vinegar essence and add the crushed garlic. Pour the mixture into jars, cap or screw tightly plastic lids. Leave to cool, then refrigerate for storage.

• tomatoes - 550-600 gr.
• chili pepper - 40 gr.
• bell pepper - 200 gr.
• fresh dill - 1 bunch
• fresh parsley - 1 bunch
• sugar - 20 gr.
• salt - 20 gr.
• wine vinegar - 200 ml.
• grated horseradish - 80 gr.
• seasonings - to taste
• garlic - 1 head

1. Wash the tomatoes, pour boiling water over them, remove the peel. Cut the tomatoes in half and remove the seeds. Do the same steps with bell and chili peppers. Peel the garlic and separate the head into cloves.
2. Pass garlic, tomatoes, chili and bell pepper through a blender or meat grinder. Grate the horseradish in advance and add to the prepared pasta.
3. Stir until smooth, transfer to a deep bowl, and wrap the container cling film. Place in the refrigerator for 20 hours. When the time is up, remove and stir.
4. Now add granulated sugar, salt and add spices to taste. Wash and dry the parsley and dill, chop and mix with vinegar. Add the mixture to the previous mixture.
5. Pack the finished adjika into small jars and store in the refrigerator or cellar for no longer than 3 months. Serve with meat, fish, side dishes, seafood.

Consider options for preparing adjika based on ripe plums, tomatoes, bell peppers or chili peppers. Add your favorite spices as desired, make a sauce with beets, apples, horseradish or tomato paste.

Video: adjika from zucchini

Adjika recipe for the winter without cooking

3 (60%) 4 votes

Adjika without cooking is a fiery, paste-like red-orange seasoning with salt, various herbs, garlic. This seasoning is not at all difficult to prepare, however, despite this, it can be an excellent addition to many dishes.

There are countless recipes for making adjika without cooking (many people really like it with garlic and tomatoes). For long-term storage, it can be boiled and canned, or stored raw in the refrigerator. The second way is much easier than the first, not to mention the fact that in this case the workpiece will retain large quantity vitamins, when compared with canned food.

Adjika for the winter without cooking with bell pepper

Ingredients required for preparation:

• sweet bell pepper - 3 kg;
• cilantro - 2 bunches;
• basil - 2 bunches;
• parsley - 2 bunches;
• garlic - 2 heads;
• chili (pods) - 200 g;
• grape vinegar - 1 bottle;
• coarse salt.

Rinse each component thoroughly, peel the pepper, discard the seeds. Grind the ingredients in a meat grinder, add 2-3 tbsp. l. salt. Mix carefully, season with vinegar (not the whole bottle), and mix the resulting product again. The salt will not melt immediately, so stir until it is completely dissolved.

Place in washed containers and store adjika (balcony, refrigerator, basement).

Adjika recipe from tomato and garlic without cooking (all fresh)

You will need:

• tomatoes - 3 kg;
• pepper (sweet) - 1 kg;
• garlic - 0.5 kg;
• pepper (hot) - 150 g;
• salt - 0.5 tbsp;
• sugar - 3 tbsp. l.

Grind the ingredients in a blender (twist in a meat grinder, food processor etc.), stir, add salt. At night, the container with adjika should be on the balcony (basement, in another place with low temperature air). In the morning excess water pour out. Distribute the rest among the banks. Keep in a cool place.

How to prepare pumpkin juice for the winter: recipe link

Mild adjika with plums

Ingredients:

• 3.5 kg of tomatoes;
• 1 kg of sweet peppers;
• about 1 kg of carrots;
• 1 kg plums;
• 100 g garlic;
• 0.5 tbsp vegetable oil;
• a dozen aspirin tablets.

Grind washed tomatoes, onions and plums and other vegetables in a meat grinder. Add garlic cloves crushed using a garlic press, salt, seasonings (depending on preference), aspirin to the paste and stir thoroughly.

Recipe without cooking with horseradish and garlic

Have with you:

• 2 kg of tomatoes;
• 1 kg of sweet pepper;
• about 300 g garlic;
• 0.3 kg chili;
• 300 g of fresh horseradish rhizomes;
• 1 tbsp. salt;
• 1 tbsp. 9% vinegar.

Blend the tomatoes and both types of peppers in a blender, also twist the garlic and horseradish roots. According to taste, sprinkle with salt and add vinegar, mix everything. Place the resulting mass into washed and dried jars and close. Adjika should be stored in a cool place. The result is approximately 3 liters of excellent preparation for the winter.

Adjika recipe with eggplants

Components:

• 3 kg of fried eggplants;
• 1 kg of sweet red pepper;
• about 0.5 kg of onion;
• 500 g tomato;
• 100 g garlic;
• 100 g peeled hot pepper;
• 200 ml vinegar;
• 250 g parsley (greens and root).

Cut the ingredients for adjika into small pieces without cooking, add salt according to your preferences, leave for 2 days, and store in a cool place.

1. An important point when preparing the product is not to reduce the amount of salt. Use exactly the amount specified in the recipe, otherwise the seasoning will become moldy or fermented.
2. It is recommended to use all products only red in color (tomatoes, bell peppers (they always turn red closer to autumn), chili), as they make adjika look more appetizing.
3. To ensure that grilled meat has a bright, crispy crust, first coat it in hot seasoning.
4. To obtain a “Caucasian” flavor, be sure to add ground coriander to the preparation (1-2 tablespoons per 2-3 kg of tomato will be enough) or a bunch of cilantro. You can also add walnuts.