Content
Translated from Abkhazian, adjika simply means salt. In the cuisine of the peoples of Georgia, it is a pasty mass consisting from red hot pepper, herbs and garlic, thickly seasoned with salt. The color of the paste can be red or green depending on the color of the pepper used.
For us, we are accustomed to a very hot spicy seasoning, which traditionally includes tomatoes or tomato paste, which we call adjika. The recipe for making it is simple; most often housewives use the same products, only changing their proportions. But if you look hard enough, you can find quite original ways of preparing this universal seasoning for the winter, which can not only be served with various dishes, but also simply spread on bread. Among the proposed recipes there will be one that is traditional for us adjika from tomato, and several original twists from pumpkin, beets, even plums.
Adjika peasant
Even a novice housewife can prepare this traditional recipe.It contains the usual adjika tomatoes, garlic, bell and hot peppers. Housewives often use a similar recipe for winter sauce with cooking.
Products used
You will need the following grocery set:
- ripe tomatoes – 2.5 kg;
- garlic – 5 heads;
- sweet pepper – 1 kg;
- apples – 1 kg;
- carrots – 1 kg;
- hot pepper – 100 g;
- vegetable oil – 200 g;
- vinegar – 200 ml;
- salt – 30 g.
Cooking method
Wash all the vegetables well, peel and grate the carrots.
Peel the apples and cut out the middle. Cut them into pieces and use a blender to prepare applesauce.
Peel the seeds and stems from the peppers, rinse under running water.
Cut out all spoiled areas of the tomatoes and grind all the cooked vegetables with a meat grinder.
Place all ingredients in a stainless steel pan, stir, and let it boil.
Simmer the adjika with tomatoes for about an hour, stirring constantly, then turn off the heat and cool.
Pour in vinegar, add salt, oil, crushed or ground garlic. Stir again and let it brew for 5-6 hours.
Sterilize the jars. Adjika prepared according to this simple recipe is covered with nylon lids. They need to be rinsed well and doused with boiling water.
Place the saucepan with the sauce on the stove and wait for it to boil. As soon as the first bubbles appear, pour into clean jars and seal tightly with lids.
Raw adjika
An easy adjika recipe for the winter, quick to prepare, without tomatoes or heat treatment.The sauce will be very spicy and men will most likely like it (they can easily make it themselves).
Required Products
Take:
- hot pepper – 1 kg;
- garlic – 4 heads;
- cilantro (greens) – 1 bunch;
- hops-suneli - 1 tablespoon;
- bell pepper (preferably red) – 1 kg;
- ground dry cilantro (seeds) – 1 tablespoon;
- salt - to taste.
Cooking method
Remove seeds and stems from sweet and bitter peppers, peel the garlic.
Before you take the next step, wash your herbs and vegetables under running water.
Grind the cilantro, pepper and garlic twice in a meat grinder.
Add suneli hops, coriander powder and salt.
Mix the products thoroughly, place them in sterile jars, and take them to a cool place.
Adjika Georgian
It is not known whether adjika is prepared in Georgia using a similar recipe. It got its name from the use of walnuts. The sauce must be without apples.
Grocery list
Prepare the following ingredients:
- red hot pepper – 0.5 kg;
- peeled Volosh (walnuts) – 150 g;
- garlic – 7 heads;
- tomato paste – 0.5 kg;
- hops-suneli - 2 tablespoons;
- salt – 70 g.
Cooking method
Remove the seeds from the pepper, rinse, and grind twice in a meat grinder.
Peel the garlic and chop the nuts together with a meat grinder three times.
Mix, add suneli hops, add salt and tomato paste.
Place in sterile jars and close with lids. Store in the refrigerator.
Adjika with pumpkin
Of course, pumpkin is an unusual ingredient for making sauce. But perhaps you will like this original recipe with photos.
Required Products
You will need:
- pumpkin – 1.5 kg;
- ripe tomatoes – 5 kg;
- garlic – 7 heads;
- hot pepper – 6 pieces;
- carrots – 1 kg;
- sweet pepper – 1 kg;
- apples – 0.5 kg;
- vinegar – 150 ml;
- sugar – 100 g;
- salt – 150 g;
- vegetable oil – 0.5 l;
- ground coriander (seeds) – 1 teaspoon;
- bay leaf - 3 pieces.
Preparing the sauce
The recipe for adjika from tomatoes and pumpkin contains many ingredients, but is surprisingly easy to prepare.
Wash and peel the carrots and garlic.
Remove the peel and core from the apples.
Remove the seeds from sweet and bitter peppers.
Remove the skin from the pumpkin and remove the seeds.
In this recipe for adjika from tomatoes, it is not necessary to remove the skin from them.
Grind all the vegetables using a meat grinder or blender, mix, and simmer for 90 minutes over low heat.
Add spices, vegetable oil, vinegar, sugar. Cook for another 30 minutes.
When the preparation of adjika is finished, remove the bay leaf and place it in sterilized jars. Roll up.
Adjika from beets
Of course, we are more accustomed to the usual adjika made from tomatoes, but often we want to cook something new and original.Adding beets not only greatly changes the taste of the sauce, but also softens the effect of hot pepper and garlic on the stomach.
Ingredients used
Before giving a list of products, we note that this cooking recipe requires the use of only red beets - sugar or, especially, fodder beets will not work.
So, you will need:
- red tomatoes – 3 kg;
- red beetroot – 2 kg;
- sweet pepper – 7 pieces;
- hot pepper – 6 pieces;
- sour apples – 4 pieces;
- garlic – 5 heads;
- sugar – 200 g;
- salt – 2 tablespoons;
- vegetable oil – 200 g.
Preparing the sauce
Boil peeled, minced beets in sunflower or corn oil with salt and sugar.
After 30 minutes, add chopped tomatoes and boil for the same amount of time.
Wash the peppers, peel them, grind them in a meat grinder, pour them into the sauce, and simmer for 20 minutes.
Before completing the preparation of adjika, add peeled, grated apples and garlic passed through a press.
About 10 minutes after boiling, pour the sauce into sterile jars and roll up.
Place the jars upside down, cover with an old blanket, and leave until cool.
Adjika tomato
Probably, this adjika from tomato received this name due to the absence of sweet pepper in its composition. It turns out very tasty and quite liquid. Perhaps, if this adjika were not so spicy due to the presence of hot pepper and a large amount of garlic, it would be called ketchup.
We offer a simple recipe for very tasty adjika with photos.
Products used
Required set of products:
- red tomatoes – 3 kg;
- apples (any) – 1 kg;
- garlic – 7 heads;
- hot pepper – 2 pieces;
- vegetable oil – 1 cup;
- sugar, salt - to your taste.
Preparing the sauce
This tomato adjika will surely appeal to the whole family, besides, it can be added to borscht, when stewing meat or vegetables, so it’s better to cook it right away from the full amount of ingredients.
Rinse the tomatoes well, cut out damaged areas, cut into pieces, and grind with a meat grinder. You don't have to remove the skins from the tomatoes.
Peel and core the apples and chop.
Pour the puree into a saucepan and simmer over low heat for 2-2.5 hours.
Peel, wash, grind the hot pepper in a meat grinder, chop the garlic, add it to the adjika along with sunflower oil.
Add sugar and salt while stirring constantly.
How many cook adjika after boiling, determine for yourself, bringing it to the required thickness, but not less than 30 minutes.
Adjika "Tkemalevaya"
Perhaps this is the most original of all adjika recipes. It wasn't called sauce tkemali only due to the presence of tomato paste. It is best to use sour varieties of plums for this recipe, for example, Ugorka or cherry plum. If you put damsons to work, you will get, in general, something new. So, we figured out the plums, now we’ll tell you how to cook adjika.
Product Set
For the manufacture of plum adjika you will need:
- sour plums or damsons – 2 kg;
- garlic – 5 heads;
- hot pepper – 3 pieces;
- sugar – 200 g;
- salt – 2 tablespoons;
- tomato paste – 2 tablespoons.
What to pay attention to
Before preparing this simple recipe for plum adjika, you need to pay special attention to the following points:
- It is prepared without oil, therefore, you cannot leave it for a minute and constantly stir with a wooden or stainless spoon with a long handle.
- The heat treatment will be very short, since the taste of the sauce will suffer from overcooked plums.
- The plums must be of good quality, without worms or external damage, and they must be washed thoroughly.
Cooking method
Wash the plums, remove the pits and grind them in a meat grinder.
Remove the seeds from the hot pepper, remove the stem, wash well, and grind in a blender.
Free the garlic from scales and pass through a press.
Combine the products by adding sugar, tomato paste, and salt.
Mix the mass so that not only its consistency, but also its color becomes homogeneous.
Boil the adjika for 20 minutes, stirring constantly, otherwise it can easily burn.
Place in pre-sterilized jars and seal.
Turn the twists upside down and wrap them in an old blanket or towels.
After the plum adjika has cooled, store it in a cool, dry place.
Conclusion
Wonderful sauce - adjika. There are probably hundreds of different recipes. We have shown only a few, we hope you will choose one for yourself. Bon appetit!
