Content
- 1 Recipe 1 (from tomatoes and peppers)
- 2 Recipe 2
- 3 Recipe 3
- 4 Recipe 4 (no cooking)
- 5 Recipe 5 (with zucchini)
- 6 Recipe 6 (with plums)
- 7 Recipe 7 (from bell pepper)
- 8 Recipe 8 (with zucchini and apples, without tomatoes)
- 9 Recipe 9 (with tomato puree)
- 10 Recipe 10 (with eggplant)
- 11 Recipe 11 (green adjika)
- 12 Recipe 11 (with horseradish)
- 13 Conclusion
The traditional seasoning of the Caucasian peoples, adjika, has undergone several changes in the Russian tradition, which are primarily due to natural conditions, the need to preserve processed vegetables in the winter and the desire to soften the pungent taste of the seasoning.
Therefore, other vegetables were added to the basic composition of adjika (hot peppers, herbs, garlic, salt): sweet peppers, tomatoes, carrots, eggplants, zucchini.
Recipe 1 (from tomatoes and peppers)
What you will need:
- Tomato – 3 kg;
- Bell pepper – 1 kg;
- Garlic – 300 g;
- Hot pepper – 3 pcs.;
- Carrots – 1 kg;
- Sour apples – 1 kg;
- Salt (preferably coarsely ground) – 1/4 cup;
- Granulated sugar - 1 tbsp.;
- Acetic acid 9% - 1/2 tbsp.;
- Sunflower oil – 1 tbsp.
Procedure:
- Vegetables are washed and the water is allowed to drain.
- Remove the seeds and stem from bell peppers, and the core from apples.
- The carrots are peeled and the tomatoes are also peeled.
- The garlic is peeled.
- All prepared components are passed through a meat grinder 2 times.
- Let it cook for an hour.
- When the cooking time is up, add salt, sugar, vinegar, sunflower oil and finely chopped garlic. Boil for another 10 minutes.
- Place in clean jars and sterilize for a quarter of an hour.
- Then roll up the containers and place under a blanket to cool slowly.
Adjika made from tomato and pepper has a milder taste than its Abkhazian counterpart. It will come in handy with second courses of rice, potatoes, pasta, meat and poultry.
Recipe 2
Compound:
- Chili pepper – 2 pcs.;
- Tomatoes – 3 kg;
- Sweet pepper – 2 kg;
- Garlic – 1 head;
- Salt – 2 tbsp. l.;
- Coriander – 1 tbsp. l.;
- Parsley - to taste;
- Cilantro - to taste;
- Allspice – 5 peas;
- Ground black pepper - to taste.
Procedure:
- Vegetables and herbs are thoroughly washed and dried.
- Sweet peppers are freed from seeds and stalks.
- The garlic is peeled.
- Vegetables are chopped with a meat grinder or blender.
- Add salt, finely chopped herbs and coriander powder.
- Cook the mixture for about half an hour.
- At the end of cooking, add acetic acid.
- Roll the still hot mass into sterile jars.
The seasoning is stored in the refrigerator. Used as an addition to meat, poultry, fish, side dishes and as an additive to soups. Adjika from pepper It turns out medium spicy and very aromatic.
Recipe 3
Required Products:
- Basil – 1 bunch;
- Dill – 1 bunch;
- Cilantro – 1 bunch;
- Tarragon - 1/2 bunch;
- Mint – 2-3 branches;
- Thyme – 2-3 sprigs;
- Garlic – 100 g;
- Salt – 2 tbsp. l.;
- Sunflower oil – 3 tbsp. l.;
- Capsicum – 3 pcs.
Procedure:
- Spicy herbs are washed well and shaken off excess moisture, passed through a meat grinder or cut very finely.
- The garlic is peeled and also chopped.
- It is better to dry hot peppers in advance.Can be dried in the oven at 40 degrees for 3 hours.
- Grind the prepared pods.
- All crushed parts are mixed, salted, oil is added, and kneaded well.
- Place in small sterile jars. The seasoning can be stored in the refrigerator for up to six months.
Adjika made from pepper with herbs should be consumed with caution, as it has a pungent taste. This recipe is very close to the classic version of the Abkhaz seasoning.
Recipe 4 (no cooking)
What you will need:
- Sweet pepper – 1 kg;
- Garlic – 0.3 kg;
- Hot pepper – 0.5 kg;
- Tomatoes – 1 kg;
- Salt – 1 tbsp. l.;
- Acetic acid 9% – 100ml.
How to cook:
- Wash tomatoes, peppers, peel garlic.
- Everything is ground in a meat grinder, salted, and vinegar is added.
- The mass should stand in a warm room for 2 days. It is stirred occasionally.
- Then adjika from pepper is placed in jars.
The prepared seasoning is stored in the refrigerator. It is good for borscht, red soups, and gravy.
Recipe 5 (with zucchini)
Compound:
- Zucchini – 3 kg;
- Sweet pepper – 0.5 kg;
- Capsicum – 3 pcs.;
- Carrots – 0.5 kg;
- Tomatoes – 1.5 kg;
- Garlic – 0.1 kg;
- Sugar – 1/2 cup;
- Salt – 2.5 tbsp. l.;
- Sunflower oil – 1 tbsp.;
- Acetic acid 9% - 100 ml.
Procedure:
- Vegetables should be washed in advance to drain the water.
- Zucchini is peeled from skin and seeds.
- The carrots are peeled.
- Tomatoes are peeled.
- All vegetables are minced in a meat grinder. Hot peppers and garlic are set aside. They will be needed later.
- The remaining parts are combined with salt, sugar, and butter.
- Boil the mass for 40-50 minutes.
- Add garlic, pepper and vinegar at the end.
- Boil for another 5 minutes and put into jars.
Adjika made from sweet pepper and zucchini has a pleasant aroma, delicate structure, and balanced taste.
Recipe 6 (with plums)
What you will need:
- Plum – 1 kg;
- Sweet pepper – 1 kg;
- Bitter pepper -
- Garlic – 1-2 heads;
- Sugar - salt -
- Acetic acid 70% - 1 tsp.
- Tomato paste – 0.5 l
Procedure:
- Wash the peppers, remove the seeds, cut in half.
- Wash the plums and remove the pits.
- Pass everything through a meat grinder.
- Add salt, sugar, tomato paste and cook for 30-40 minutes.
- Finally add acetic acid.
- Place in dry sterile jars.
Adjika made from plums and peppers has a very pleasant taste.
Watch the video recipe:
Recipe 7 (from bell pepper)
Products:
- Sweet pepper – 5 kg;
- Hot pepper – 5-6 pcs.;
- Parsley – 3 bunches;
- Garlic – 0.3 kg;
- Salt – 1.5 tbsp. l.;
- Sunflower oil – 2 tbsp. l.;
- Tomato paste – 0.5 l
Procedure:
- Prepare sweet peppers for use: rinse, remove seeds and stalks, cut into slices. Grind with a meat grinder.
- Let it cook, adding salt, for 10 minutes.
- Peel the garlic and chop it. Fold separately.
- Wash the parsley, shake well from the water, and grind through a meat grinder. Place separately.
- Chop the hot pepper and place it in a separate container.
- After 10 minutes of cooking the pepper, add the herbs, odorless sunflower oil and cook for another 15 minutes.
- Then add tomato paste and hot pepper. Cook for 5 minutes.
- Add garlic and cook for another 5 minutes.
- Add acetic acid.
- Divide into jars.
Adjika recipe from bell pepper easy for the winter. The seasoning is aromatic and medium hot.You can always adjust the spiciness to your taste by adding or subtracting the amount of hot pepper and garlic.
Recipe 8 (with zucchini and apples, without tomatoes)
Compound:
- Zucchini – 5 kg;
- Sweet pepper – 1 kg;
- Capsicum – 0.2 kg;
- Garlic – 0.2 kg;
- Apple – 1 kg;
- Carrots – 1 kg;
- Sunflower oil – 0.5 l;
- Acetic acid 9% - 1/2 tbsp.;
- Sugar – 200 g;
- Salt – 100 g
Procedure:
- Vegetables are prepared for further processing: washed, peeled, cut into pieces.
- Grind with a meat grinder.
- Add salt, sugar, butter. Set to cook for 2 hours.
- After 2 hours of cooking, vinegar is added and placed in containers for further storage.
Homemade adjika with zucchini and apples does not contain tomatoes, so the taste is significantly different from other recipes. The taste is very unusual and will appeal to all lovers of special recipes.
Recipe 9 (with tomato puree)
What you will need:
- Bell pepper – 5 kg;
- Tomato puree – 2 l;
- Garlic – 0.5 kg;
- Capsicum – 0.1 kg;
- Salt - to taste;
- Granulated sugar - to taste;
- Sunflower oil – 500 ml;
- Parsley – 1 bunch
Procedure:
- Tomato puree can be made from ready-made store bought ones. Buy tomatoes in their own juice and chop in a blender. If the tomato harvest is rich, then you can prepare tomato puree yourself.
- To do this, wash the tomatoes, peel them, and chop them with a meat grinder or blender. And they set it to cook. Time from 30-60 minutes, depending on the juiciness of the tomato. In order to get 2 liters of tomato puree, take approximately 5 kg of tomatoes. The cooking time depends on how thick you want the mixture to be. In this recipe, it is better to boil the puree as thick as possible.
- The pepper is peeled from seeds and crushed.
- The garlic is peeled and also chopped.
- Pour oil into a cooking container and add garlic.
- Heat for 5 minutes. As soon as the garlic aroma starts, add peppers. Cook for about an hour.
- Then add chopped parsley and tomato paste.
- Mix everything well and cook for another quarter of an hour, gradually adding salt and granulated sugar, focusing on your taste. If there is not enough spiciness, you can add ground red pepper.
- The finished adjika from pepper and tomato is placed in sterile dry jars. The workpiece is stored in the refrigerator. For indoor storage, the jars are sterilized for an additional 15 minutes.
The recipe allows you to preserve your tomato harvest for the winter. Depending on the thickness, the preparation can be both a seasoning and a complete dish for snacks and appetizers.
Recipe 10 (with eggplant)
Products you will need:
- Eggplants – 1 kg;
- Bell pepper – 1 kg;
- Tomatoes – 1.5 kg;
- Hot pepper – 5 pcs.;
- Garlic – 0.3 kg;
- Salt – 2 tbsp. l. (to taste);
- Granulated sugar – 1 tbsp. l.;
- Sunflower oil – 1 tbsp.;
- Parsley – 1 bunch;
- Dill – 1 bunch;
- Honey - 3 tbsp. l.;
- Acetic acid 6% – 100 ml
Procedure:
- Vegetables are washed, tomatoes are peeled, peppers are removed from seeds and stalks.
- Grind with a blender or meat grinder.
- Place in a cooking container, add butter, salt and sugar, and put on fire.
- Meanwhile, cut the eggplants into cubes.
- Send them to the boiling mass, adding honey.
- Cooking time – 40 minutes. You can increase it if it seems that adjika is a bit runny.
- After adding vinegar and herbs, heat for another 10 minutes and put into jars.
- In order for the workpiece to be stored indoors, the jars should be additionally sterilized for 10 minutes.
- Then they roll up the jars.
This seasoning goes well with pasta and meat bread.
Recipe 11 (green adjika)
What you will need:
- Green bell pepper – 0.5 kg;
- Green bitter pepper – 1-2 pcs.;
- Garlic – 3 cloves;
- Salt - to taste;
- Sugar – 1 tsp;
- Cilantro - to taste;
- Parsley - to taste;
- Green onions - to taste;
- Dill - to taste;
- Fenugreek – 1/2 tsp.
Procedure:
- Wash the peppers, dry them, grind them with a blender or meat grinder.
- Attention! Wear gloves. Seeds hot pepper and partitions cause a burning sensation on the skin. Avoid touching your face and especially your eyes.
- Finely chop or chop the herbs.
- Mix everything well, adding salt and sugar to taste.
Advice! Fenugreek can be replaced with roasted hazelnuts or walnuts.
This seasoning is stored in the refrigerator; it is better to prepare it in small portions, directly for consumption, and not for storage.
Recipe 11 (with horseradish)
What you will need:
- Tomatoes – 2 kg;
- Sweet pepper – 1.5 kg;
- Hot pepper – 0.2 kg;
- Horseradish – 0.5 kg;
- Garlic – 0.3 kg;
- Dill – 1 bunch;
- Parsley – 1 bunch;
- Cilantro – 2 bunches;
- Salt – 5 tbsp. l.;
- Granulated sugar – 4 tbsp. l.;
- Acetic acid 9% - 1/2 tbsp.
Procedure:
- Vegetables are washed, horseradish roots are well cleaned, tomatoes are removed from their skins, peppers are removed from seeds and stalks, and garlic is removed from its skin.
- Spicy herbs are washed and shaken vigorously.
- Vegetables and herbs are crushed using any of the available kitchen devices (meat grinder, blender, mill).
- Combine with salt, sugar, vinegar. Leave alone in a warm place for a day.
- Then they are placed in sterile jars.
Adjika made from tomatoes, sweet peppers and horseradish is suitable for sauces; you can add it, for example, to mayonnaise or serve it with meat, poultry, or with bread for the first hot courses. The preparation is stored in the refrigerator.
Conclusion
It is not difficult to prepare adjika. In addition to being incredibly tasty, it is also very healthy. Pepper preparations can be very different in taste and appearance: hot, hot, moderately hot, very salty or sweet, liquid or thick. The proportions in the recipes are approximate, there is no need to strictly follow the dosages, there is room for culinary creativity.
