Adjika classic for winter

The recipe for classic adjika originated in Abkhazia. It is distinguished by its sharpness and unusual taste, which is loved by the housewives of Eastern European cuisine. Now adjika is prepared in various forms, complementing and changing the traditional recipe: with green peppers, tomatoes and even apples.

Classic recipe for adjika from tomatoes and garlic

We invite you to prepare an excellent spicy snack with an aromatic aroma and piquant taste. Adjika is perfect as a complement to fish and meat culinary inventions.

1. 
   How to prepare adjika according to the classic recipe for the winter? We wash the required amount of tomatoes, chili peppers and bell peppers in warm water. In order not to wait for a long time for the moisture to drain, we soak them with a towel.Using a sharp knife, cut out all the unnecessary parts of the vegetables: the core and “tails” of the pepper, the stalks and places where they are attached to the tomatoes. Cut the peppers and tomatoes into pieces and put them in a meat grinder. Grind into pulp.
2. 
   To cook adjika, choose a higher-quality pan with a thick bottom and place chopped vegetables in it. Place the container on the burner. Simmer the mixture over low heat.
3. 
   After 40 minutes, add bulk and liquid ingredients to the pan: sugar, salt, vinegar and oil. Mix everything and simmer under a closed lid for 5 minutes.
4. 
   Remove the peel from the head of garlic. Chop the garlic using the method that is most suitable: with a knife or using a garlic chopper. Add it to the vegetables in the pan and stir. Leave for 5 minutes.
5. 
   We select suitable banks. We clean them with soda and rinse them thoroughly. Then we sterilize. We distribute the hot aromatic adjika into jars, which we cover with lids. We store the container with the snack upside down, wrapped, for a couple of days.

Bon appetit!

Classic adjika without cooking at home

To prepare adjika, you need to choose juicier and denser tomatoes, maybe even a little overripe. A prerequisite for preparing the dish is the addition of garlic and pepper.

Cooking time – 3 hours 45 minutes.

Cooking time – 40 minutes.

Number of servings – 2.

Ingredients:

• Tomato – 1 kg.
• Sweet bell pepper – 300 gr.
• Hot red pepper – 60 gr.
• Garlic – 1 head.
• Apple vinegar – 60 gr.
• Sugar – 100 gr.
• Salt – 2-3 tsp.

Cooking process:

1. Wash the required number of tomatoes in running water. To remove the skin, you need to pour boiling water over the tomatoes. To do this, pour water into the kettle and bring to a boil, and transfer the tomatoes to a large saucepan.Pour boiling water over the tomatoes. After a couple of minutes, pour the hot water into the sink and fill the tomatoes with cold water for 2-3 minutes. Remove the skin and cut off the tops of the tomatoes.

2. Now let's deal with pepper and garlic. We wash the pepper with cool water and cut out all the unnecessary parts - the core and “tails”. Cut the pepper into strips lengthwise, peel the garlic and chop it into slices.

3. Wash the hot pepper and cut off only its top with the “tail”. We pass all the ingredients through a meat grinder.

4. Pour salt and sugar into a bowl with chopped vegetables. Pour in the vinegar and mix the ingredients. Let the appetizer brew for about three hours so that the salt and sugar dissolve.

5. To roll adjika, you need to select whole jars, clean and rinse them, and then leave them in the oven for sterilization. After 3 hours, put the adjika into jars and roll up the containers.

Bon appetit!

Dry Abkhaz adjika - a real recipe

In order for adjika to turn out exactly the way Abkhaz cuisine is famous, it is necessary to strictly follow all the rules and proportions. The result is a very tasty seasoning for barbecue or soup.

Cooking time – 15 minutes.

Cooking time – 15 minutes.

Number of servings – 1.

Ingredients:

• Ground hot red pepper – 1.5 tbsp.
• Paprika – 70 gr.
• Khmeli-suneli – 2 tbsp. l.
• Ground coriander – 4 tbsp.
• Dry dill seeds – 1 pinch.
• Salt – 2 tsp.
• Red wine – 3 tbsp.

Cooking process:

1. Pour hot red pepper into a small deep bowl. Next we send dill seeds and paprika. Mix dry ingredients.

2. Add ground coriander, salt and suneli hops. Mix the ingredients again (it is important not to mix all the dry seasonings at once, but do it gradually).

3.Now the adjika must be carefully poured into a storage container and covered with a lid.

4. To dilute adjika, you need to add a little warm clean water or red wine to it. We make sure that the adjika does not turn out too liquid.

. Lightly mix the products and use adjika for its intended purpose: coat the meat before putting it in the oven, add it to soup or borscht, spread it on a slice of bread for a snack.

Bon appetit!

Spicy adjika from tomatoes and peppers

According to this recipe, adjika is slightly sour, slightly spicy, very tasty and aromatic. This snack is used as an independent dish or as a snack with bread. Adjika is also good for seasoning meat.

Cooking time – 1 hour.

Cooking time – 50 minutes.

Number of servings – 4-5.

Ingredients:

• Tomatoes – 5 kg.
• Hot green pepper – 10 pcs.
• Garlic – 1 head.
• Sunflower oil – 100 ml.
• Vinegar 70% – 1.5 tbsp.
• Salt – 1.5 tbsp.
• Sugar – 1 tbsp.

Cooking process:

1. Pour the tomatoes and peppers into the sink. We wash them individually with cool water. Leave for a while to dry the ingredients. Take a head of garlic and remove the husk. Cut the dried tomatoes into two parts. If the tomatoes are large, you can divide them into four slices with a knife. We cut off the attachment points of the stalks. Place the tomatoes in a blender and grind until pureed.

2. Pour the tomato mass into a pan, which we place on the burner. Turn on the stove. After the puree boils, cook it for an additional 10 minutes. We have time to finely chop the garlic, which is what we do.

3. After 10 minutes, pour the chopped garlic into the pan with the puree. Gently mix the mass. Cut the hot pepper into rings of medium thickness.We start doing this from the top. We throw away the stalk.

4. Pour salt into the adjika, pour in oil and vinegar, pour chopped pepper into the pan, bring the contents to a boil and immediately turn off the stove. Mix the mass.

5. We prepare jars and lids for rolling adjika in advance. We clean them with soda, rinse and sterilize. Pour the hot mixture into jars and seal. We store the jars upside down for about two days, wrapping them in a warm blanket. When the adjika has cooled, transfer the jars to the pantry.

Bon appetit!

How to properly prepare spicy green adjika?

To roll adjika, it is best to choose a small-sized container, since the appetizer turns out to be very spicy - you won’t eat it in large quantities. Adjika goes well with any type of meat, fish masterpieces and vegetable casseroles.

Cooking time – 2 hours 30 minutes.

Cooking time – 1 hour.

Number of servings – 1-2.

Ingredients:

• Green hot pepper – 500 gr.
• Garlic – 1 head.
• Sugar – 1 tbsp.
• Salt – 1 tbsp.
• Table vinegar 9% – 80 ml.
• Khmeli-suneli – 1 tsp.
• Ground coriander – 1 tsp.

Cooking process:

1. To start preparing adjika, you must first prepare all the ingredients that make up the dish. Let's start with garlic. Remove the husks and films from the cloves.

2. We select the strongest and highest quality pepper pods. We put them in a colander and thoroughly clean them of dirt under running water. Then place the green peppers on paper towels laid out on the work table in advance.

3. Since the pepper is very hot, it is better to wear gloves before you start cutting it. First, remove the stalk and then cut the pod into pieces. Place a bowl under the neck of the meat grinder and begin the process of grinding the pepper.We do the same with garlic. Add salt, sugar, coriander, suneli hops and vinegar. Mix the ingredients. Leave the mixture for a couple of hours.

4. While the adjika is infusing, there is time to prepare the jars for seaming. We clean the container with soda, after pouring it onto a dishwashing sponge, rinse thoroughly and sterilize. Let the jars with lids dry a little.

5. Place adjika in jars, which we immediately cover with lids and screw on. We put the jars in the refrigerator for storage.

Bon appetit!

A simple and very tasty recipe for homemade adjika with horseradish

Preparing this adjika is quite simple. The result is a delicious, savory appetizer for any main course. Most often, adjika with horseradish is prepared with tomatoes and garlic, both raw and boiled.

Cooking time – 1 hour.

Cooking time – 55 minutes.

Number of servings – 4-5.

Ingredients:

• Horseradish root – 55 gr.
• Salt – 90 gr.
• Tomato – 5 kg.
• Hot pepper – 2 pcs.
• Sweet bell pepper – 720 gr.
• Garlic – 4 teeth.

Cooking process:

1. First, we need to take a head of garlic and separate four cloves from it. Remove the skins from the garlic cloves. Cut the garlic into small pieces.

2. Wash hot and bell peppers, tomatoes and horseradish root. When the ingredients are dry, remove excess parts from both types of peppers and cut them into medium-sized pieces.

3. Now cut off the top layer of horseradish root and cut the tomatoes into slices. We remove the stalks and their attachment points. Place the ingredients in a blender and grind to a thick paste.

4. Transfer the mass to a separate container and pour salt into it. Mix adjika. Now you need to clean and rinse the snack container.

5.When this stage is completed, we sterilize the jars and let them cool, then distribute the adjika into containers. Cover the jars with lids and store in the refrigerator.

Bon appetit!

Adjika with walnuts at home

Many housewives simply adore the recipe, so they cook it in various variations quite often. Adjika turns out aromatic, with an unusual and expressive taste. The appetizer is always served on the table along with a side dish; it is not suitable for serving as an independent dish - it is too spicy.

Cooking time – 3 days. 1 hour 5 minutes

Cooking time – 50 minutes.

Number of servings – 2.

Ingredients:

• Hot pepper – 500 gr.
• Walnut – 100 gr.
• Salt – 3 tbsp.
• Greens – 400 gr.
• Coriander seeds – 1 tbsp.
• Garlic – 100 gr.

Cooking process:

1. In the process of preparing adjika, we will deal with hot pepper. For this reason, you should use gloves on your hands when handling the pods. Place the frying pan on the burner and heat it over low heat. Then pour the walnuts into the container and dry them. Remove excess husk.

2. Select larger garlic cloves and remove the skins from them. Wash the hot peppers using a colander under running water. You can wipe it with a paper towel and start processing. We do not remove the pepper seeds, only the stalk. Cut the pepper into pieces.

3. Install a meat grinder and pass coriander, garlic, pepper and nuts through it. Drain the excess juice that has come out of the pepper into the sink. Grind the pulp again through a meat grinder so that the mass becomes more homogeneous.

4. Take any greens and wash them. We wait until it dries and chop it finely. Add the green crumbs to the adjika along with salt.Stir and let it brew for about three days.

5. Clean and rinse entire jars so that no soda remains on the inner walls. Sterilize clean containers. After three days, put the adjika into jars and cover the containers with lids. Store in the refrigerator.

Bon appetit!

How to prepare adjika with apples in jars for the winter?

Apples play one of the main roles in this recipe. For adjika, it is best to choose denser fruits with sourness. Another useful tip: you don't have to trim the skins of the apples, but it will be better if you do.

Cooking time – 3 hours 30 minutes.

Cooking time – 50 minutes.

Number of servings – 1-2.

Ingredients:

• Apple – 5 pcs.
• Tomato – 2.5 kg.
• Carrots – 2 pcs.
• Hot pepper – 100 gr.
• Garlic – 150 gr.
• Sweet bell pepper – 3-4 pcs.
• Salt – 1 tbsp.

Cooking process:

1. To prepare tasty and aromatic adjika, we need to clean and grind the ingredients. First, wash all products except salt and garlic. Trim the apple peel and cut each fruit so that you can cut out the core.

2. Peel the top layer of carrots with a sharp knife. Then we rinse it thoroughly in water, getting rid of any remaining dirt, and proceed to processing the remaining ingredients.

3. Cut the sweet pepper into two halves and remove the seeds from each along with the films. Cut the pepper into small pieces. We do the same with tomatoes: cut out the stalk and chop.

4. Grate apples and carrots, grind peppers and tomatoes in a blender bowl. Place the chopped ingredients into a saucepan. Over medium heat, bring vegetables and apples to a boil. Let the mixture cool at room temperature. We repeat the procedure 3 times.When the appetizer boils for the fourth and last time, leave it to simmer on the stove for another 30 minutes.

5. In between cooking and cooling the mass, prepare hot peppers and garlic, which we will also add to adjika. Remove the stem and seeds of the pepper. Peel the garlic. Pass the pepper and garlic through a meat grinder. Place the mixture in a saucepan and add salt. Simmer for 30 minutes.

6. In half an hour we will have time to prepare the jars. First we clean and rinse them, and then sterilize them. When the adjika is completely ready, distribute it into jars and roll it up. First, let it cool under a warm blanket for a couple of days, and then transfer it to a cool place for storage.

Bon appetit!