Adjika in a slow cooker

Content

1 Why choose a multicooker
2 Useful tips
3 Adjika in a slow cooker - recipes
- 3.1 Recipe one
  - 3.1.1 How to cook adjika
- 3.2 Adjika from plums
  - 3.2.1 Cooking method
4 Summary

It is difficult to find a person who would not like adjika. Moreover, there are many options for its preparation. There is nothing to be surprised about, because this is perhaps the oldest sauce. As a rule, adjika is dry, raw and boiled. Typically, electric and gas stoves are used for cooking.

But progress has stepped far forward, and our housewives now have a miracle oven in their kitchen - a multicooker. Not many people know that in addition to regular dishes, you can make preparations for the winter in it. Adjika in a slow cooker saves time and turns out very tasty. How to use the miracle of technology for winter preparations and recipe options are the topic of further discussion.

Why choose a multicooker

People of the older generation are accustomed to working the old fashioned way, while young people are looking for simpler options so that they can prepare for the winter and have enough time for other things. What are the advantages of this kitchen equipment:

The cooking process is fully automated and turns off after a time specified by the program.
Products are heated evenly and remain at the same temperature throughout the entire process.
All useful qualities of the products are preserved.
Splashes during boiling do not fall on the table surface.
There is no need to stand and constantly stir the adjika, as it will not burn.

Naturally, experienced housewives immediately got down to business and figured out how to cook adjika for the winter in a slow cooker.It turns out to be simple and, most importantly, convenient.

Useful tips

Adjika is a hot or semi-hot sauce that is offered for meat or fish dishes, soups, borscht and even pasta. Its preparation is associated with special secrets. If you listen to them, you will feed your family all winter with all kinds of delicious pickles:

To prevent the sauce from exploding in winter, do not use iodized salt, which causes fermentation of vegetables and, as a rule, decomposition and spoilage of vegetable preparations for the winter.
It is better to take refined vegetable oil for adjika. Although lovers of aromatic unrefined sunflower oil can use it. After all, every person has different taste preferences.
Hot pepper gives adjika its spiciness and piquancy. Handle it carefully. It is advisable to wear rubber gloves to prevent burns on your hands.
Use only clean, sterile jars with airtight lids for sealing.

Adjika in a slow cooker - recipes

There are not many options for preparing adjika specifically in a slow cooker. In fact, housewives are taking ordinary recipes and adapting them to the regime of new generation kitchen equipment.

Let's look at some options.

Recipe one

For adjika for the winter in a slow cooker we will need:

ripe tomatoes – 2 kg;
red or orange bell peppers -1 kg;
garlic – 1 medium head;
chili pepper – 1-3 pods (depending on taste preferences);
granulated sugar – 90 grams;
coarse salt – 10 grams;
vegetable oil - half a glass;
9% vinegar - a third of a glass.

How to cook adjika

In a slow cooker, the washed jars are first sterilized. The lids are boiled in a large mug.

There is nothing complicated about making hot sauce in a slow cooker.It will take us time to wash, dry, in a word, to prepare the ingredients. All this is done traditionally.

Cleaning bell peppers. Remove the stalks and seeds, cut into pieces and pass through a blender. Cut the tomatoes into 4 parts and add them when chopping the peppers. Then the mass will be more tender. Do not put out the entire amount indicated in the recipe at once, otherwise there will be unbroken pieces.
Place the crushed mass in the multicooker bowl, pour in the oil, immediately add salt and sugar. Mix with a special spatula so as not to damage the integrity of the coating. We turn on the “Extinguishing” mode, close it and you can do other things for an hour and a half. The multicooker itself will signal that the time is up. It is imperative to stir the preparing adjika.
We have time to peel the chili peppers and garlic. You need to remove the seeds from the hot pepper, otherwise the adjika will turn out “draconian”. The fumes from peeling peppers can cause watery eyes, and the pods themselves can burn your hands. Therefore, use gloves when cleaning.
Grind them in a blender. When an hour and a half has passed, pour the chopped vegetables into the total mass. You can experiment with pepper and garlic, changing the amount and taste of the finished adjika for the winter.
We set it to the same mode again, but with the lid open so that the excess juice evaporates. Simmer the sauce for 20 minutes. Taste it and add salt and sugar if needed. Add vinegar and simmer for another 5 minutes. We take the bowl out of the multicooker and put the prepared aromatic adjika into jars and roll them up. After cooling under the fur coat, we put it away for storage.

Adjika from plums

You can prepare adjika from any ingredients in a slow cooker. We'll tell you how to prepare a spicy and at the same time sour seasoning from plums.The spiciness is provided by hot pepper, and the exquisite taste and aroma of garlic and plums.

For adjika, which we will cook in a slow cooker for the winter according to the recipe, you will need:

2 kg sour plums;
a glass of sugar;
60 grams of salt (not iodized);
200 grams of garlic;
2 tablespoons of tomato paste;
3 hot peppers.

Make this adjika for the winter. The taste is inimitable, just lick your fingers!

Cooking method

We wash the plums in cold water and dry them on a towel. Then remove the seeds and grind with a blender to make a puree.
Pour the plum puree into the bowl, turn on the “Cooking” mode and the timer for half an hour. We close the lid.
At this time, peel and rinse the garlic. Grind it in a garlic press. When 20 minutes have passed since turning on the multicooker, add salt and sugar to the boiling mass. Add garlic and tomato paste. Close the multicooker. There is no vinegar in the recipe. It is replaced by sour plums.
After 10 minutes, delicious, moderately spicy adjika from plums can be placed in sterile jars for the winter. We close with screw or tin lids - whatever suits you. Cool the inverted jars under a blanket for more than a day. Adjika cooked in a slow cooker is stored in any dark, cool place. This appetizer will even decorate a holiday table.

Delicious adjika in a slow cooker for the winter:

Summary

Cooking adjika in a slow cooker frees up the housewife’s time. Having such a device in your kitchen, you can stock up for the winter not only with hot sauces, but also with jam, compotes, and various salads. The main thing is that the recipes practically do not change.