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Adjika, which appeared on our table thanks to shepherds from Abkhazia, is not only tasty and can diversify the diet in winter. It stimulates digestion, enhances metabolic processes, and thanks to the presence of garlic and red hot pepper, it serves as a reliable protection against viruses.
Like any dish that goes beyond the boundaries of national cuisine, adjika does not have a clear recipe. In the Caucasus, it is prepared so spicy that residents of other regions simply cannot eat it in large quantities. In addition, recipes for such adjika rarely include tomatoes. Outside of Georgia, on the contrary, spices are often added to adjika for flavor rather than spiciness; the list of ingredients often includes tomatoes. The result is a unique tomato sauce with a spicy taste. The methods of preparing it are also different. Today we will give some recipes adjika, boiled for the winter.
Adjika apple
A simple recipe for a very tasty sauce, moderately spicy, a little sweet, and will surely become one of your favorites.
List of ingredients
To make adjika you need the following set of products:
- tomatoes – 1.5 kg;
- sweet pepper (preferably red) – 0.5 kg;
- carrots – 0.5 kg;
- sour apples (Semerenko type) – 0.5 kg;
- garlic – 100 g;
- hot pepper – 3 pods;
- salt – 60 g;
- refined lean oil – 0.5 l.
Preparation method
Peel, wash the carrots, cut them into pieces.
Cut the pods of bitter and sweet peppers in half, remove the seeds and stem, rinse and cut.
Wash the tomatoes, cut out all damaged parts with a knife, and chop. You can peel them to make this recipe, but this is not necessary.
Rinse the apples, peel the seeds and peel, and chop.
Grind the vegetables and apples in a meat grinder, pour in the vegetable oil, and stir well.
Pour the mixture into a thick-bottomed saucepan. If you don't have one, any will do, just put it on the divider.
You need to cook adjika over very low heat for 2 hours, cover with a lid, stirring constantly.
About 15 minutes before the end of cooking, add chopped garlic and salt.
While hot, place the adjika into sterile jars, then roll up with clean, pre-scalded lids.
Place it upside down and wrap it tightly with a warm blanket.
Spicy adjika
The sauce prepared according to this recipe turns out very tasty. It is easy to prepare, but after cooking it requires sterilization.
List of ingredients
To prepare adjika hot sauce, you need the following products:
- tomatoes – 5 kg;
- carrots – 1 kg;
- apples – 1 kg;
- sweet pepper – 1 kg;
- vegetable oil – 200 g;
- vinegar – 200 g;
- sugar – 300 g;
- garlic – 150 g;
- salt – 120 g;
- ground red pepper – 3 teaspoons.
Preparation of adjika
Wash the carrots, peel them, cut them into pieces of any size.
Peel the peppers from stalks and seeds, rinse and cut into small pieces.
Wash the tomatoes and chop them. If desired, remove the skin from them first.
Remove the peel and core from the apples, then cut them.
Vegetables and apples need to be minced, then put in a saucepan, stirred, and put on fire.
After an hour and a half, add oil, salt, peeled and chopped garlic, vinegar, and red pepper to the boiled adjika.
Mix everything well and boil for another 30 minutes.
Pour adjika into clean jars, cover with lids scalded with boiling water, and sterilize for 40 minutes.
After finishing the heat treatment, leave the jars in water so that they cool slightly and do not burst when exposed to colder air.
Roll up, turn upside down, cover with a blanket, let cool.
Adjika with horseradish
This adjika made from tomatoes with horseradish and hot pepper will not only diversify your table, but will also serve as a real barrier to colds.
List of required products
Take:
- tomatoes – 2.5 kg;
- horseradish – 250 g;
- sweet pepper – 0.5 kg;
- hot pepper – 300 g;
- garlic – 150 g;
- vinegar - 1 glass;
- sugar – 80 g;
- salt – 60 g.
Cooking method
Cut the pre-washed tomatoes into small pieces.
Peel the peppers from seeds and stalks, rinse under running water, cut into small pieces.
Peel the horseradish, cut out all damaged parts, and chop.
Grind all prepared products in a meat grinder.
Free the garlic from scales, wash it, and pass it through a press.
Pour the resulting mixture into a saucepan, add salt, garlic, oil, vinegar, stir thoroughly.
Cook over low heat, covered, for an hour, stirring occasionally.
Adjika is ready for the winter. Pour it into sterile jars, turn it over, and wrap it up.
Blitz adjika
This recipe is prepared without garlic - not everyone likes it. Besides, in the morning before work we don’t need the smell of garlic, but we need to protect ourselves from viruses.
List of ingredients
Take to prepare blitz adjika:
- tomatoes – 2.5 kg;
- hot pepper – 100 g;
- carrots – 1 kg;
- apples – 1 kg;
- bell pepper – 1 kg;
- vinegar - 1 glass;
- sugar – 1 glass;
- refined lean oil – 1 cup;
- garlic – 200 g;
- salt – 50 g.
Preparation method
Peel bitter and sweet peppers from seeds and stalks, cut into several small pieces.
Wash the tomatoes and chop them. For this adjika recipe, you do not need to remove the skin from them.
Remove the core and skin from the apples and cut into small pieces.
Wash, peel and chop the carrots.
Grind all of the above products using a meat grinder, place in a saucepan or cooking bowl, cook at low boil for one hour, cover with a lid and stir.
Peel the garlic and crush it with a press.
Add it along with vinegar, oil, sugar, and salt to the boiled adjika.
Stir well and place in sterile jars. Cover them with scalded nylon lids and cool. Put it in the refrigerator.
Adjika with eggplant
This recipe is prepared using eggplant, thanks to which adjika has an unusual, but very good taste.
List of ingredients
Take the following products:
- well-ripened tomatoes – 1.5 kg;
- eggplants – 1 kg;
- bell pepper – 1 kg;
- garlic – 300 g;
- hot pepper – 3 pods;
- vegetable oil – 1 cup;
- vinegar – 100 g;
- salt - to taste.
Making adjika
Wash the tomatoes, cut into arbitrary slices. If you wish, you can first scald them and remove the skin.
Remove seeds from sweet and bitter peppers, remove stems, and rinse under running water.
Wash the eggplants, peel them, cut out any damaged areas, and divide them into pieces.
Remove the scales from the garlic and wash.
Grind the vegetables prepared for adjika together with garlic using a meat grinder.
Place everything in an enamel pan, add salt, add oil, and simmer over low heat for 40-50 minutes.
Carefully pour in the vinegar and cook for another 5 minutes.
Pour the hot adjika into a sterile container and seal it tightly.
Place the jars upside down and insulate them with a blanket.
Conclusion
All of the adjika recipes listed are easy to prepare, have excellent taste, and store well. Try it, we hope you like it. Bon appetit!
