Adjika is an ancient tasty seasoning. Many people like its spicy taste. It is especially good in winter, when during the cold season you want to eat something hot, spicy and aromatic. Today we will learn to cook adjika with garlic. There are several interesting recipes.
What kind of adjika is there?
The traditional seasoning came to us from the Caucasus. There it was prepared according to a special recipe, and it was spicy and salty. Hot pepper and salt are the two main ingredients of traditional adjika. It was inaccessible to the poor population and was highly valued.
Today, adjika in Russia is called a flavorful dressing for dishes and at the same time a tasty sauce. It is prepared in the summer and stored for the winter. Homemade adjika can be prepared:
- from tomatoes;
- from sweet pepper;
- from greens with added salt;
- from garlic.
Each housewife prepares it in her own way. Perhaps the main ingredient that they try to use in all recipes is hot pepper. In some cases it can be replaced with garlic.
Garlic is an aromatic vegetable with unique taste. It does not add bitterness to the dish, just a subtle spice. An important rule: garlic does not like long cooking.Having decided to make adjika more aromatic, add garlic to it, but not earlier than five minutes before it is ready. In addition, there is a recipe for adjika without cooking. Let's talk about all the cooking rules in order.
Basic cooking rules
The first rule concerns the quality of products. Preparing any sauce for the winter requires following the recipe and using only high-quality products. If the tomatoes or peppers are a little spoiled, remove them. This is especially true for recipes without heat treatment.
Another rule concerns water. When using tomatoes, it is best to use fleshy ones as they contain less water. Even tap water is harmful for this dish. After washing the vegetables thoroughly, be sure to dry them.
Tomatoes are used very often in making this sauce. It is recommended to peel them, because even when the product is chopped, eating such a dressing is not very pleasant. The tomato skin is difficult to chew.
You can grind food using adjika either through a meat grinder or using a blender. If the pepper seems large, it is passed through a meat grinder twice. Vegetables for cooking are never cut with a knife, because they should have the consistency of mush.
Let's move on directly to recipes for delicious adjika made from tomatoes, peppers, garlic and other ingredients.
Adjika recipes
This seasoning is ideal for any meat, poultry and fish dishes. It can also be eaten with bread, added to soups and main courses. Adjika recipes with photos collected here will help you look at this sauce differently. They will be useful for both beginners and housewives with extensive experience.
Recipe No. 1. Tomato sauce "Adjika"
To prepare it, you will need to buy delicious meaty tomatoes. They are peeled and passed through a meat grinder.Two kilograms is enough. To go with them, they buy a kilogram of sweet salad peppers, peel them from the seeds and also pass them through a meat grinder twice. It is better to take red pepper. Now comes the time for garlic, of which you need to take 200 grams. It is also passed through a meat grinder after the pepper. All ground ingredients are mixed, salted (1.5 tablespoons) and sugar added (half a tablespoon). The last ingredient is vinegar 9%. For such a volume you will need 1.5 tablespoons.
Adjika made from tomato and garlic is ready without cooking! It needs to be poured into clean sterile jars and rolled up.
Recipe No. 2. Adjika with horseradish and garlic
This adjika does not undergo heat treatment, and its taste is sharp and bright. To prepare, you need to take 2 kilograms of tomatoes, a kilogram of bell peppers, peel them, cut them and mince them.
Now it's time for the spicy ingredients. Garlic is taken in the amount of 300 grams, the same amount of horseradish root and hot pepper is needed. Grind the garlic and pepper, passing through a meat grinder twice. Chop horseradish root with caution. It may cause burns. Below we suggest you watch a detailed video on how to do this as safely as possible.
After mixing all the ingredients, add a tablespoon of salt and the same amount of vinegar, mix everything thoroughly and roll it into jars. Spicy garlic adjika is ready.
Recipe No. 3. Adjika with greens
This parsley adjika prepares very quickly. She has an unusual taste, she is spicy. For greens, we will need 2 bunches of parsley, basil and cilantro. If someone doesn't like cilantro, it can be removed by increasing the amount of parsley.
As a base, we take three kilograms of sweet salad peppers. It needs to be washed, peeled and crushed.For bitterness, you need two and a half heads of garlic and 150 grams of fresh hot pepper. Also prepare one and a half tablespoons of salt and grape vinegar for preservation. This vinegar is not as harsh as regular table vinegar.
Finely chop the greens in a blender or grind through a meat grinder. Add the spicy ingredients here, and then add salt and mix everything. You will need to add 150 milliliters of grape vinegar. After this, fresh adjika is poured into jars and stored for the winter.
Recipe No. 4. Green adjika in Georgian
This garlic adjika for the winter without cooking will appeal to lovers of very spicy dishes. Moreover, it looks absolutely green, as it is prepared from green products. To prepare it you will need 200 grams of cilantro, 100 grams of celery and parsley, three green hot peppers, salt and a large head of garlic.
The cooking time will be only about 15 minutes. Grind the greens, mince the pepper and garlic, add a pinch of salt and mix everything well.
The resulting adjika is not subjected to heat treatment, since boiled taste and aroma will be lost.
Recipe No. 5. Tomato sauce with plums
This tomato adjika without cooking will appeal to lovers of mild sauces. Not everyone likes to eat bitters on winter days. Children will also love this sauce.
To prepare, you will need to take 3.5 kilograms of fleshy tomatoes, one kilogram each of sweet peppers, plums, and carrots. 100 grams of garlic is enough for taste; we will season it with odorless vegetable oil in the amount of one glass.We use aspirin as a preservative. This amount of sauce requires a package. Adjika with aspirin will last a long time in the winter and will not spoil.
So, remove the skin from the tomatoes by cutting them and pouring boiling water over them, all other vegetables are also chopped. Aspirin is pounded in a mortar and also added to the ingredients. The resulting sauce is mixed well and rolled into sterilized jars.
If you doubt the safety of the sauce and are making it for the first time, we advise you to pay attention to carrots and plums. They can be boiled separately from each other. Boiled carrots and plums do not spoil when exposed to heat.
Recipe No. 6. Adjika village
Adjika from bell pepper always has an unusual summer aroma. It is brighter if the sauce is not boiled, but sealed in jars raw. For this recipe, you need to take ripe tomatoes, maybe even overripe ones, in the amount of three kilograms, as well as a kilogram each of bell peppers and onions.
For the spice, you will need one and a half heads of garlic and 3-4 pieces of hot pepper. You need at least a tablespoon of salt; you can season the sauce with ground pepper to your taste. We will season adjika with 9% vinegar (5 tablespoons) and odorless vegetable oil (7 tablespoons).
All vegetables are ground clean and as dry as possible when fresh. They are then mixed in a large basin. Salt, oil and vinegar are added, everything is thoroughly mixed and poured into jars. Jars must be clean and sterilized.
Storing raw adjika
In addition to the recipes presented, I would like to say a few words about how and where to store the resulting sauce. Adjika can easily ferment without cooking for the winter, which is why the following ingredients must be added to it:
- vegetable oil;
- aspirin tablets;
- coarse salt;
- table vinegar;
- fruit vinegar.
All of them are necessary to preserve the sauce; you should not ignore them when preparing the dish according to the recipe. And even after adding the proposed preservative, it is better to store the sealed jars in the cold. A garage, barn, cellar, and even a refrigerator are well suited for this. Only in cold form can adjika be preserved without cooking for several months.
Most often it doesn’t last until spring, but the reason for this is different: the sauce is incredibly tasty, aromatic, everyone loves it, and the jars sell out like hot cakes.
If you want to store this sauce on the shelves at room temperature, you will need to boil all the vegetables for at least an hour. Cooking recipes are almost no different from raw adjika recipes. The list of ingredients is the same. On our website you can find a large number of recipes for this tasty and healthy sauce. Enjoy your meal!
