Many dishes are hard to imagine without spices. Sauces, gravies, dressings give them an extra taste, aroma and make food more appetizing. There are spices in any national cuisine. The Uighurs cannot imagine food without Lozijan, in Russian cuisine Cobra or Ogonyok is in demand, in the Caucasus adjika is served with many dishes.
In fact, all these seasonings are similar. The main place in them is given to red hot pepper. And the rest of the ingredients are added based on national traditions and taste preferences.
Adjika is a mix of hot pepper, red pepper, garlic and salt with the addition of herbs popular in the Caucasus. Most often it is cilantro (coriander), hops-suneli, ucho-suneli (fenugreek).
Real adjika has a thick consistency in the form of a paste. Its color varies from red to green. It all depends on the color of the pepper, as well as those spices that were added during the cooking process.
Tomatoes are not added to classic adjika. But over time, adjika has undergone changes, and the housewives began to cook it the way they like best. This is how adjika with tomatoes appeared, which many successfully harvest for the winter.
Adjika from tomatoes for the winter: the subtleties of cooking
- In addition to tomatoes, other components can be added to adjika: carrots, onions, apples, herbs. But the main place is given to hot pepper and garlic, since adjika should be not only spicy, but also spicy. Therefore, when selecting ingredients, the ratio of pepper and other vegetables is taken into account.
- Adjika is prepared in the form of a thick puree or paste. To do this, all the ingredients are ground in a blender or in a meat grinder. To get high-quality adjika, they take only ripe vegetables. They may be slightly dented or broken, but must not show signs of deterioration or disease, otherwise this may adversely affect the storage of canned products.
- Adjika can be made both very spicy and less burning. Therefore, when choosing a recipe, pay attention to the amount of hot pepper and, if desired, reduce it.
- Adjika can be raw or boiled. Put a sufficient amount of salt and garlic in the raw. It must be kept in the refrigerator. For raw adjika, it is better to use a small container so that the seasoning in an open jar comes into contact with air as little as possible, which can cause it to sour.
- Boiled adjika is packaged in hot glass jars and immediately hermetically sealed. These preserves can be stored at room temperature.
Adjika from tomatoes for the winter, boiled
Ingredients:
- tomatoes - 1 kg;
- Bulgarian pepper - 1.5 kg;
- hot pepper - 4 pcs. (or to taste);
- vegetable oil - 50 ml;
- vinegar 9 percent - 1 tbsp. l.;
- garlic - 300 g;
- sugar - 1 tbsp. l.;
- salt - 1 tbsp. l.
Cooking method
- Prepare sterile jars with lids.
- Wash ripe tomatoes. Place them in a bowl and cover with boiling water. After 2 minutes, cool in cold water, remove the skin from them. Cut in half, cut out the stems.
- Wash the Bulgarian and hot peppers, cut in half, remove the stalks and seeds.
- Disassemble the garlic into cloves, peel, rinse with cold water.
- Peppers, tomatoes and garlic twist through a meat grinder.
- Pour the vegetable mass into a saucepan, put on fire, bring to a boil. Add salt, oil and vinegar. Simmer over moderate heat for 1.5 hours.
- Grind the garlic in a blender or run it through a food press. Connect with adjika. Simmer another 10 minutes. Take a sample, add more salt if needed.
- When hot, place adjika in jars, seal tightly with sterile lids. Turn upside down, wrap with a blanket. Leave adjika to cool completely.
Note: you can cook adjika a little differently. First, twist the tomatoes in a meat grinder, pour the tomato mass into a saucepan, put on moderate heat and simmer for 20 minutes. Then chop the pepper and garlic in a meat grinder, add to the tomato mass. Then cook according to the recipe. But in this case, the cooking time of adjika can be slightly reduced.
Adjika from tomatoes with apples for the winter, boiled
Ingredients:
- tomatoes - 1.5 kg;
- Bulgarian pepper - 1.5 kg;
- hot pepper - 3 pcs.;
- carrots - 0.5 kg;
- sour apples - 0.5 kg;
- garlic - 3 heads;
- vegetable oil - 100 ml;
- salt - 2 tbsp. l.;
- vinegar 9 percent - 50 ml.
Cooking method
- Prepare sterile jars in advance.
- Start processing vegetables. Wash the tomatoes, cut in half, remove the stalks.
- Wash the pepper, cut the stalk with part of the pulp. Cut each fruit in half, remove the seeds and membranes.
- Wash the apples, cut into four parts, cut out the seed chambers.
- Peel the garlic, rinse with cold water.
- Peel the carrots, wash, cut into small pieces.
- Bulgarian pepper, tomatoes, carrots and apples twist through a meat grinder. Pour the vegetable mixture into a wide saucepan, put on moderate heat, bring to a boil and cook for 50-60 minutes. Stir occasionally to keep the puree from sticking to the bottom.
- Separately grind hot pepper and garlic in a meat grinder. Add to the rest of the mixture. Immediately put salt, pour oil. Stir. Simmer on low heat for another 20-30 minutes. If the adjika turned out to be not as thick as you would like, extend the cooking time a little. 5 minutes before the end of the stew, pour in the vinegar.
- When hot, place adjika in dry, heated jars. Seal tightly with sterile lids. Turn the jars upside down, wrap well. In this form, leave until completely cooled.
Adjika from tomatoes for the winter with eggplant, boiled
Ingredients:
- tomatoes - 1 kg;
- hot red pepper - 3 pcs.;
- eggplant - 0.5 kg;
- Bulgarian pepper - 0.5 kg;
- garlic - 2 heads;
- salt - 1.5 tbsp. l.;
- sugar - 1 tbsp. l.;
- vinegar - 40 m;
- vegetable oil - 100 ml.
Cooking method
- Prepare sterile jars with lids for adjika in advance.
- Wash ripe tomatoes, cut the stalks.
- Cut off the stems of the eggplants. Wash the fruits, cut off the skin from them. Cut into wide circles. If there are seeds, sprinkle eggplants with salt and leave for half an hour under oppression. During this time, juice will stand out. Rinse eggplant in cold water, squeeze. The seeds will come out along with the juice.
- Peel the garlic from the husk, rinse with cold water.
- Wash the bell peppers and hot peppers, cut the stalks, cut each fruit in half and remove the seeds.
- Grind vegetables in a meat grinder. Pour the puree into a wide saucepan. Bring to a boil over moderate heat, add salt, sugar and butter. Cook at a low boil for 50-60 minutes. To prevent the mass from burning, it must be periodically stirred. 5 minutes before cooking, pour in the vinegar.
- Pack the finished adjika in dry jars and seal tightly with lids.
- Turn them upside down, wrap them in a blanket. Wait until it cools completely.
Adjika from tomatoes for the winter spicy, without cooking
Ingredients:
- tomatoes - 1 kg;
- hot red pepper - 0.4 kg;
- garlic - 0.5 kg;
- green basil, cilantro, parsley - in a small bunch;
- suneli hops - 2 tsp;
- salt - 1.5 tbsp. l.;
- vinegar 9 percent - 50 ml.
Cooking method
- Since all vegetables are not pre-cooked, they need to be selected more carefully. Only ripe tomatoes with no signs of spoilage are suitable. Wash them, cut in half, cut the stalks.
- Wash hot peppers, cut in half, cut the stalks, peel the seeds. Before processing the pepper, be sure to put on disposable rubber gloves, otherwise the hot juice will eat into the skin and you will feel its sharpness for a long time.
- Disassemble the garlic into cloves, peel, wash in cold water.
- Sort the basil, cilantro and parsley, remove wilted and rotten stems, wash thoroughly in several waters. Lay out on a towel to dry slightly.
- Grind vegetables and herbs in a meat grinder. Add suneli hops, salt, vinegar to them. Mix thoroughly.
- Pour into clean, dry small jars. Close tightly with tin screw caps. Refrigerate or put in a cold cellar.
Adjika from tomatoes with bell pepper for the winter, without cooking
Ingredients:
- tomatoes - 1 kg;
- bell pepper - 0.5 kg;
- chili pepper - 3 pcs.;
- garlic - 0.2 kg;
- salt - 1 tbsp. l.
Cooking method
- Prepare jars of small volume, wash thoroughly, dry, turning over on a towel.
- Wash ripe fleshy tomatoes, remove the stalks. Pour boiling water over the tomatoes and leave for 2-3 minutes. Then rinse with cold water, remove the skin.
- Wash the pepper, cut in half, remove the seeds. But if you want to get a very spicy adjika, you can leave the seeds.
- Peel the garlic, wash in cold water.
- Grind all vegetables in a meat grinder. Add salt. Mix well.
- Arrange adjika in jars, close with screw caps. Remove to refrigerator.
Adjika from tomatoes with ground paprika for the winter, without cooking
Ingredients:
- tomatoes - 1 kg;
- ground paprika - 3 tsp;
- hot red pepper - 3 pods;
- garlic - 0.2 kg;
- cilantro - 1 bunch;
- suneli hops, coriander, turmeric, zira - 1 tsp each;
- vegetable oil - 50 ml (optional);
- salt - 2 tbsp. l.
Cooking method
- Wash the tomatoes, cut in half, cut the stems.
- Wash the pepper, cut off the stalks, remove the seeds.
- Peel the garlic, rinse in water.
- Pour spicy spices with boiled water to make a slurry, and leave to swell.
- Sort cilantro, remove yellowed or rotten branches, wash in plenty of cold water. Lay out on a towel and dry.
- Grind vegetables and herbs in a meat grinder. Add salt, oil (optional) and spices. Mix well.
- Place in clean, dry small jars, close tightly with screw caps. Remove to refrigerator.
Note to the owner
There are many recipes for making adjika. You can change the amount of ingredients to your liking. The main thing is that the adjika contains hot pepper, garlic and salt. You can add both fresh herbs and ground spices to adjika.
Store adjika in a dark, cold place - in a refrigerator or cellar. Adjika, hermetically sealed with tin lids, can be stored in a dark place at room temperature, for example, in a closet.
Adjika is a hot sauce that came to us from Georgia and Abkhazia. However, Russian adjika bears little resemblance to the traditional one, since it does not include tomatoes. In the usual Russian adjika, just the opposite, tomatoes are the main ingredient and many variations on the theme of cooking. And all housewives prepare adjika in their own way: they add onions, carrots, walnuts, horseradish, green apple, etc. to it. I cook adjika according to my grandmother's recipe, and of all the ones I tried, this recipe is my favorite. This adjika is prepared from fresh meaty tomatoes and sweet peppers, due to which raw adjika turns out to be very tasty and fragrant. It is stored in the refrigerator in small jars. Boiled adjika is also very common with us, which, unlike raw, can be rolled into jars.
And here is a little secret on how to cook the most delicious raw adjika: you need to take ground tomatoes, fleshy, dark red in color, with a pronounced aroma. Such tomatoes usually ripen in September-October, at which time you can find the most fragrant bell pepper on the market. Adjust the spiciness of adjika to taste, adding chili and garlic last.
Raw Adjika Ingredients:
- 2 kg meaty;
- 1 kg sweet;
- 300 g;
- 2 chili peppers;
- 3 tbsp salt;
- 4 tbsp Sahara;
- 160 ml 9% vinegar;
- 5 tbsp refined vegetable oil.
Recipe for spicy raw adjika
1. We disassemble the head of garlic into cloves. Pour boiling water over them and drain the water after 3 seconds. This will help us peel the garlic quickly and easily.
2. Peel the garlic.
3. Pour boiling water over the tomatoes and leave for 5-7 minutes. This procedure will help to painlessly peel tomatoes from hard skins.
4. In the meantime, peel the sweet pepper from the seeds and stalk, cutting each in half.
5. Remove the skin from the tomatoes.
6. Tomatoes, bell peppers, garlic and chili peppers, peeled from the stalk, are passed through a meat grinder.
7. Add 3 tbsp. salt, 4 tbsp. sugar, 160 ml of 9% vinegar and 5 tbsp. refined vegetable oil. We mix everything.
8. We sterilize the jars and pour clean jar lids several times with boiling water. Pour raw adjika into jars and close with ordinary plastic lids. You need to store raw adjika in the refrigerator, and it can stand right up to spring.
9. Raw homemade adjika from fresh tomatoes, garlic and bell pepper is ready! Bon appetit!
Adjika is a Georgian as well as Abkhazian dish, and it's no secret that it's a favorite. Each dish of national cuisine appears in its own country only thanks to the products that the land that has grown them is famous for.
That is why, the basis of the dishes of the southern countries are hot, hot peppers, and our Russian adjika is tomatoes.
Recipes for cooking adjika
In past centuries, the adjika recipe was the same, it included three components: pepper, salt and fenugreek, and at first only salt and pepper. Currently, a huge number of recipes have appeared, each of them has the right to cook life.
Attention! If you decide to cook a real adjika and did not find such a plant as fenugreek, you can replace it with the Khmeli-Suneli seasoning or the Suneli set. And tomatoes for adjika should always be chosen very hard, not juicy.
Adjika Abkhazian
Spicy, classic (recipe for the winter with tomatoes) adzhichka, prepared both for the future for the whole year, and for a quick serving on the festive table.
Ingredients of the meal:
- hot pepper pods (11 pcs.);
- garlic / head (1 pc.);
- blue fenugreek (two tablespoons);
- tomatoes (2.1 kg.);
- table salt / 110 g.
Cooking:
Pepper pods get rid of everything superfluous, grind as finely as possible.
Dip the tomatoes in boiling water, remove the skin, twist together with the cloves of fresh, peeled garlic. Mix with pepper, salt. Put on a hot stove for exactly three minutes. At the same time, try not to leave the pan in order to be able to stir the mass without interruption.
Adjika spicy, a simple and quick recipe you will lick your fingers
Such adjika is prepared not very difficult and fast, you can do it even without technical devices.
Ingredients of the meal:
- capsicum, bitter (0.8 kg);
- garlic (3-4 cloves);
- a mixture of "hops" (55 gr.);
- nuts, walnuts (5 pcs.);
- tomatoes (2 kg.);
- table salt / 110 g.
Cooking:
Scald, remove the skin, soften well with a fork, drain the juice.
Remove everything superfluous from the peppers, finely grind, put in a container where the tomatoes already lie. Do the same with garlic cloves. Salt and season the dish, stir everything. Crush the nuts, stir, drain the juice. The dish can be decorated with herbs and served at the table.
Attention - it will be interesting! In the old days, housewives did this with two stones. One was used as a board, the other as a pusher / pestle.
Adjika with horseradish and garlic from tomatoes for the winter without cooking
Adjika with horseradish was invented in the Caucasus. It resembles the Siberian "horseradish", but is more aromatic due to the addition of spices and pepper. This is a very tasty and healthy dish, because horseradish has long been widely used not only in cooking, but also in folk medicine.
Ingredients of the meal:
- tomatoes (4.2 kg.);
- pepper / gogoshary (2.3 kg.);
- pepper / hot (7-10 pcs.)
- garlic / heads (5 pcs.);
- horseradish (12 pieces);
- sugar (1/2 cup);
- salt (130 gr.);
- parsley (bunch).
- blue fenugreek (45 gr.).
Cooking:
Tomatoes prepare: rinse, get rid of excess, twist. You can do this both manually, using a meat grinder, and using a mixer.
Remove seeds from both types of peppers, rinse and also twist. Add to the tomatoes, mix, drain the resulting juice.
Peel horseradish and garlic. Grind as finely as possible, add to the future adjika.
Pour seasoning, salt and sweeten. Mix everything well. Let it brew, then drain the juice.
Put in jars that should be pasteurized in advance, then pasteurized again in a way convenient for you.
In winter, parsley is added to adjika with horseradish and garlic, but already when serving. Rolling up with parsley is not worth it, adjika can turn sour.
Delicious adjika from tomato and pepper
In terms of taste, such a dish will not yield to natural Georgian, and bell pepper will make it thicker and more aromatic. Tomatoes are best to choose fleshy, but not overripe, otherwise a lot of juice will appear.
Ingredients of the meal:
- hot pepper (6 pcs.);
- tomatoes (2 kg);
- pepper, gogoshary (0.8 kg);
- garlic (2 heads);
- hops-suneli (2 tbsp / l);
- vinegar, fruit (25 ml);
- sugar (245 gr.);
- salt (100g).
Cooking:
Peel hot pepper, finely grind together with garlic cloves prepared in advance.
Rinse the tomatoes, get rid of excess, cut, scroll until smooth.
Gogoshary, rinse, remove seeds. Also twist or cut into small slices.
Place all cooked products in one container, mix thoroughly, drain the juice. After that, season, salt, add vinegar and sugar.
Simmer over low heat for half an hour, stirring all the time. Then bring to a boil, again, stirring continuously, as shown in the video. Remove the cooked spicy dish from the stove, cool, serve. You can also prepare such an adjika for the winter period to delight your household with delicious and fragrant food all year round.
The video shows in detail each step of cooking delicious adjika from tomatoes and peppers. Video in recipes is very convenient to use, at any time you can either pause the frame or scroll it several times.
Classic adjika recipe from tomato and garlic
The name "Russian Adjika" would be most suitable for this recipe. Since it was invented in our country.
Ingredients of the meal:
- tomatoes, hard (2.3 kg.);
- hot, bitter pepper (12 pcs.);
- garlic (4 heads);
- salt (110 gr.);
- a set of suneli spices (70 gr.);
- vinegar (50 ml).
Cooking:
Rinse the tomatoes, remove the stalk. For cooking, you can use both a meat grinder (large) and a mixer, while not forgetting to drain the juice that has appeared.
Prepare burning pods: remove seeds, stalk. Grind, lay out to other grated products.
The same must be done with garlic heads: grind, put in the future adjika.
Pour in the vinegar carefully.
Mix all the ingredients well, leave to infuse for a couple of hours. Then load into prepared clean jars.
Such adjika can also be served boiled, immediately to the table, but at the same time, not all components should be cooked. Garlic and pepper pods are added last before boiling. And, of course, don't forget the oil.
Attention! When working with hot peppers, gloves must be worn. It will irritate the skin, and getting it into the eyes is very dangerous to health.
Adjika from tomato and pepper with garlic boiled for the winter
Tasty, juicy and healthy adjika in winter will not only enrich your table with vitamins, but also remind you of the hot summer.
Ingredients of the meal:
- tomatoes (2.7 kg.);
- carrot (5 pcs.);
- garlic (2 heads);
- gogoshary pepper (1.2 kg.);
- hot pepper pods (10 pcs.);
- unrefined / vegetable oil (265 ml);
- ordinary vinegar (30 ml);
- sugar (235 gr.);
- salt (125 gr.);
- hops-suneli seasoning (45 gr.).
Cooking:
Scald the tomatoes and remove the skin, cut for twisting. Twist, drain excess juice.
Clean the gogoshary from the internal contents and the stalk, cut. Scald, remove the skin and also twist.
Peel, wash and chop the carrots with a meat grinder.
Add grated garlic cloves, vinegar, sugar and salt. Mix thoroughly. Put on a slow fire, bring to a state of active boiling, trying to always be near and mix. Put on a slow fire. Wait until the adjika stops boiling. After that, cook for exactly an hour with the lid closed.
Peel hot pepper, grind it and add it to adjika. Leave on the stove without fire for a couple of hours. Place cooled adjika in pasteurized jars.
Attention! For the preparation of adjika, it is best to use enameled, clay or cast iron dishes.
Boiled adjika with apples
Apples in adjika give a pleasant aroma and sour taste. After serving such an appetizer to the table, guests will forget about other dishes. In addition, at the expense of apples, she will also receive an additional vitamin complex, which is so lacking throughout the year.
Ingredients of the meal:
- tomatoes (3.2 kg.);
- gogoshary pepper (1.3 kg.);
- carrots (5 pcs.);
- hot pepper (11 pcs.);
- apples, green variety (1.3 kg.);
- garlic (2 heads);
- onions (8 heads);
- unrefined oil (400 ml);
- vinegar (50 ml);
- granulated sugar (255);
- salt (155 gr.);
- blue fenugreek (45 gr.).
Cooking:
Immerse the tomatoes in boiling water for five seconds, remove the skin, cut off the stem. Cut into small and neat slices. Drain the juice.
Peel the carrots, grind, add to the tomatoes.
Sweet and bitter pepper to get rid of the stalk and seeds. Twist on medium mode, add to the rest of the vegetables. Stir, drain the juice.
Finely chop the onion. Pour the oil into a saucepan, heat it up, add the onion and sauté it.
Drain the juice from the vegetables, put everything in a saucepan. Add grated garlic, salt, seasoning, vinegar, sugar. Mix everything. Put on a slow fire.
Remove the peel from apples, cut into cubes, add to adjika. Bring to a boil, stirring constantly and turn off the heat. Cool, transfer to a prepared container and roll up. After that, put it in a dark place, carefully wrapping it up for the night.
Real Georgian adjika
If you like spicy dishes, then the recipe for real Georgian adjika is just for you. The recipe is not only easy to prepare and unforgettable in taste, but also healthy. A large amount of vitamin "C" will help the body cope with any viruses throughout the year.
Ingredients of the meal:
- hot pepper / burgundy (2.5 kg);
- plum, slightly green (8 pcs.);
- garlic (5 heads);
- hops-suneli (65 gr.);
- cilantro greens (210 gr.);
- walnuts, peeled (130 gr.);
- salt (140 gr.).
Cooking:
Remove the stalk and seeds from the hot pepper. Grind it as finely as possible so that the mass is homogeneous.
Immerse the plum in boiling water, remove the top layer, remove the stone, also scroll and add to the pepper.
Finely grind the garlic, add to adjika.
Crush walnuts in a mortar, add to adjika.
Season, salt, add sugar and cilantro. Mix everything well. Let stand for three hours, then transfer to prepared jars.
The recipe will help you step by step to understand all the intricacies of cooking Georgian adjika. In the video you will see what a rich color a real Georgian adjika has.
Homemade adjika with tomatoes and garlic, without bell pepper
Homemade adjika without bell pepper is an excellent snack for any holiday table, but it can be very spicy. But the benefits from it in the winter will be much greater than from the packaging of antiviral drugs.
Ingredients of the meal:
- fleshy tomatoes (3.3 kg.);
- hot pepper (10 pieces);
- garlic (5 heads);
- coriander (50 gr.);
- paprika (70 gr.);
- hops-suneli (70 gr.);
- vinegar (70 ml.);
- salt (110 gr.).
Cooking:
Rinse the tomatoes, remove the existing stalk, cut into small cubes, drain the juice.
Remove seeds from peppers, twist, add to tomatoes.
Peel the garlic and grind, add to the future adjika.
Season the resulting mass, salt, add vinegar. Put on a slow fire for 20 minutes, while stirring the workpiece continuously, but not bringing to a boil. Cool, transfer to jars, pre-pasteurized.
Raw adjika for the winter from tomato and garlic without cooking
Adjika without cooking is, of course, a big plus for those who want to get vitamins all year round. But, so that this plus does not turn into a minus, you should carefully prepare vegetables and dishes: rinse them, scald with boiling water both outside and inside.
Ingredients of the meal:
- Tomatoes (3.1 kg);
- sweet bell pepper / gogoshary (1.1 kg);
- hot pepper (10 pods);
- cilantro / basil / parsley (all 70 gr.);
- garlic (3 heads);
- vinegar / grape (200 ml);
- salt / coarse grinding (130 gr.).
Cooking:
Rinse the tomatoes, cut out the existing stalk. Cut into small cubes, then crush with a crush.
Peppers, both hot and sweet, clear of seeds, get rid of the stalk.
Grind finely in a meat grinder, lay out to the tomatoes.
Season with the above spices, squeeze out the garlic, stir everything with clean hands, pour in the vinegar, stir with a spoon, salt, mix again and drain the juice.
Roll into a pasteurized container or fall to the table.
Attention! Salt is added last, as it helps to give excess and unnecessary juice to vegetables.
Summary
Adjika is a very healthy dish that will provide the body with vitamins all year round. But, despite this, do not forget that the dish is very spicy. It is advisable to limit its use at one meal. And for people with gastrointestinal problems, such a spicy dish is generally contraindicated.
Among all the preparations, we have homemade adjika in special esteem, I have carefully kept the recipe for the most delicious homemade adjika for many years. Once I wrote it down on a piece of paper, accidentally talking in the market with a woman selling peppers and tomatoes. Every time I prepare adjika from tomatoes for the winter, I remember it with great gratitude. The recipe has long been sold to all our acquaintances and friends, because it really is very tasty, not a single store-bought sauce even stood next to homemade adjika. For our taste, it is ideal - moderately spicy, fragrant, thick, suitable for many dishes.
Ingredients:
- Fleshy tomatoes - 2.5 kg;
- sweet red pepper - 500 gr;
- peeled garlic - 100 gr;
- hot peppers - 2-3 pcs;
- carrots - 250 gr;
- sweet and sour apples - 250 gr;
- salt - to taste;
- sunflower oil - 250 ml.
How to cook adjika from tomatoes for the winter
For adjika, vegetables are crushed through a meat grinder so that the finished seasoning does not have a uniform texture, but is granular, with very small pieces of boiled vegetable pulp. At the tomato, we cut out the speck where the twig was attached. I don’t remove the skin, it’s a waste of time, anyway, it won’t be felt in the finished adjika. Shake out the seeds from the sweet pepper and remove the stem. From apples cut out the middle with seeds. We clean the carrots, cut them lengthwise into strips - it will be more convenient to fill it in a meat grinder. We clean the garlic, leave hot pepper with seeds. Weigh the vegetables after they have been peeled, the net weight is indicated in the list of ingredients!
We scroll the prepared ingredients through a meat grinder. The photo shows that the mass was not homogeneous, like, but with small pieces of vegetables.
Pour into a bowl or large saucepan. We make the strongest fire so that it boils faster. When “bulk” appears on the surface, reduce the heat to low, cover with a lid, leave to cook for an hour and a half. Periodically check how the vegetables are boiled. We remove the lid, the fire is left there weak. We continue to cook adjika for the winter for another 35-45 minutes, no longer covering it. Stirring the thickening gruel from time to time, we evaporate the liquid.
Pour sunflower oil into the thickened vegetable mass, any, but always refined. We stir, driving away the oil from the walls of the cauldron, mixing it into the seasoning. It will become oily and will start to splatter as it cooks. In order not to get burned, not to stain the stove and everything around, we cover the cauldron with a lid, but not tightly, but leaving a narrow gap. Cook for half an hour, stirring occasionally.
A few minutes before the end of cooking, we throw salt into the adjika, squeeze the garlic through the press. We stir. We collect a little in a saucer and try - you should like the taste of homemade adjika. If there is not enough salt or spiciness, add what is necessary.
I wash the banks in advance. The lids are also washed with hot water and soda, pour boiling water and put on low heat. We sterilize the jars before filling so that they are hot. I put it on a small bucket of water, turning the jars upside down, sterilizing small containers for two minutes. As soon as one jar is full, the second is already steamed. Fill to the very top, twist tightly. You can wrap it in a blanket, I leave it on the table to cool without additional heating.
Although the process is somewhat laborious, but, in fact, active cooking is only the preparation of vegetables. And in the process of cooking, you need to look after that nothing burns and is not overcooked. It is cooked in the same way, look at the recipe, it may also come in handy for you.
After spending a few hours, you will prepare a wonderful universal seasoning, and at the first try, make sure that homemade adjika is delicious, and that now you have a recipe for the most delicious homemade adjika. Good luck with your preparations and bon appetit!
Everyone is familiar with this spicy Caucasian appetizer, which is prepared from hot red pepper with the addition of salt, garlic and spices. For example, we are happy to buy a jar, another in the store. As a rule, this is either an Abkhaz or Georgian product.
But you can not buy, but cook it yourself. Of course, we may not be able to make it as prepared in accordance with the centuries-old traditions of the peoples of the Caucasus, but we can make it spicy and tasty without any doubt.
And now they are preparing this appetizer, beloved by many, from non-traditional ingredients. Thus, it is boiled with the addition of bell peppers, tomatoes, plums and even zucchini. But everywhere, of course, red hot pepper is added. After all, this appetizer has another name "amtsa", which means "fire".
And even if these combinations are not quite traditionally Caucasian, but it turns out painfully delicious. Therefore, when peppers, meaty tomatoes, juicy zucchini and spicy garlic ripen in the garden, it means it's time to cook a spicy "delicacy".
And I want to bring to your attention, in my opinion, some of the best recipes in this category. All of them are different, and everyone will be able to choose an option to their liking.
This recipe provides only four components - hot red pepper, garlic, salt and spices. In the traditional version in the Caucasus, a large flat stone is used to grind them, it plays the role of a mortar. And with a smaller stone, like a pestle, pepper is first crushed, and then other components are added to it.
In this case, the seeds are not removed from the pod, but are ground together with the pulp. This gives a special taste to a real Abkhaz snack.
Another feature is the proportions. 70% of a very hot pepper should be 30% salt, garlic and a mixture of spices and seasonings. The classic spice mix is coriander, thyme, oregano, basil seeds and parsley. And also a pozhitnik is added to the mixture, if it can be purchased.
We will need:
- hot pepper - 1 kg
- salt - 10 teaspoons
- garlic - 100 gr
- ground coriander - 4 teaspoons
- thyme - 2 teaspoons
- oregano - 2 teaspoons
- basil and parsley seeds - one teaspoon each
Cooking:
1. Unfortunately, we do not have stones, so we will have to grind all the components with a meat grinder, or a combine. And the pepper will go first. The sharper it is, the better. It is necessary to work with it with gloves, and you should also open a window, or at least a window.
So that the pepper does not give a lot of juice during processing, it should be held for 4 days on the kitchen table on a napkin, or in a suspended state so that it wilts slightly.
If there is no time to wait, you can cook from fresh. And if there is a lot of juice, then just squeeze it out after grinding.
Then, at the pod, it is necessary to cut off the stem and cut into several parts, for the convenience of grinding in a kitchen assistant. If the pods are small, then you can lay them in the dishes and whole. In this case, the seeds do not need to be removed. In the classic version, they must be present. It is thanks to them that the appetizer gets its unique taste.
2. If you use a combine for grinding, then put part of the chopped pepper into a bowl and grind everything as finely as possible.
If you twist through a meat grinder, then you need to have the smallest nozzle and scroll through everything three times.
3. Add half of the garlic and grind again. Then again pepper, and again garlic. So the mass will be more homogeneous.
4. Grind oregano, thyme and basil seeds in a mortar or grind in a coffee grinder. If you also have coriander in seeds, then grind it for the company. If ground, then you can add it, although freshly ground is of course preferable.
In general, all seasonings should end up with us in the form of a fine powder.
5. Pour them into the combine bowl along with salt and grind everything again. If you used a meat grinder, then the mixture will be quite simple to mix.
From the bowl of the combine, put the mixture into a bowl in which it will not oxidize.
6. The preliminary stage of preparation is over, now the appetizer must be allowed to brew. According to the rules, it is kept at room temperature for 3 days, and if it is cool outside, then 4 days. So that the precious aroma does not disappear, and also so that it does not irritate the eyes, it should be covered with a lid or foil.
However, a small gap should be left so that the mixture can breathe.
7. Then you can put it in jars, tightly tighten the lids and send it to the refrigerator. It can be stored there for up to one year.
You can serve an appetizer with any first and second courses. And you can also add it when preparing hot lunches and dinners.
Traditional Abkhaz recipe with walnuts
In this way, adjika is prepared not only in Abkhazia, but also in Georgia. This is a very simple way that will fall in love with those who cook it at least once.
It can be cooked just to eat right away, as well as for harvesting for the winter. It should be kept in the refrigerator.
We will need:
- red hot pepper - 1 kg
- walnuts - 200 gr
- parsley - 50 gr
- cilantro - 50 gr
- coarse salt - 3/4 cup (174 gr, or 5.5 tablespoons)
- ground coriander - 3 tbsp. spoons
Cooking:
1. Rinse bitter red pepper in cool water and dry. It is best to choose ripe red pods, thanks to them the appetizer will turn out beautiful and fragrant.
The bitterness of the product is given by seeds, so they should be removed. To do this, wear rubber gloves and arm yourself with a sharp knife. It is not advisable to do this procedure with bare hands, the pepper juice remains on the skin for a long time, it cannot be washed off with water.
And if you accidentally touch the eyes, or other mucous membranes, then this will certainly cause a burn.
Cut off the stem from the pod, cut it into two equal halves and use the tip of a knife to remove the seeds along with the partitions.
2. Now we need to chop the pods. This can be done in a meat grinder, or in a combine. Choose the method that is most convenient for you.
Pepper varies in its juiciness, and if you have a particularly juicy variety, then you can squeeze it out a little. The finished product should not be liquid.
3. Sort the walnuts, make sure to do this, because partitions and pieces of thick shells may come across. Then grind them, also using one of the kitchen helpers.
4. Finely chop the washed and dried greens with a sharp knife. And it is also better to use a grinder for this. In this form, the mass will look more homogeneous.
5. Mix all prepared ingredients. Add ground coriander and salt to them. Salt is best to have coarse grinding. And if it is possible to grind coriander seeds in a coffee grinder, then it will be possible to get a simply divine aroma thanks to this.
6. Mix the mass until smooth, cover with a lid and leave to infuse at room temperature. She must stay for three days. During this period of time, it should be stirred 2-3 times a day.
7. After this time, spread the appetizer into clean, dry small jars, close with lids. Fits both nylon lids and screw caps.
8. Put it in the refrigerator and store it there. Shelf life is approximately 1 year. Although, if the jar has already been opened, then it is advisable to eat it within a month.
This is such an easy recipe to make. You can cook a spicy snack on it in half an hour. And then enjoy its taste and aroma all winter.
We love to smear it on a piece of bread, or pita bread, and eat it with first or second courses. It is great to serve with meat, and sometimes add to a prepared dish. I recommend it is very tasty.
The recipe for the most delicious homemade adjika from plums for harvesting for the winter
You can also cook adjika from plums. Although someone will say that such a sauce is not called that. And they might be right. The sauce prepared on the basis of plums is called tkemali.
Let's see what the difference is. The first appetizer has a rather spicy base, and the second is softer, and sometimes not at all spicy.
But if you add more hot pepper and garlic to the second, softer sauce, then you can probably call it adjika. Whatever it was, a dish with such a composition of products and a name exists, and it turns out to be incredibly tasty. And we will not leave him unattended.
We will need:
- sour plums - 1 kg
- bell pepper - 5 pcs
- red hot pepper - 3 pcs (large)
- garlic - 2 heads
- hops-suneli - 15 gr
- salt - 1 teaspoon
- sugar - 2 tbsp. spoons
It should be noted that dark plums will produce a darker appetizer, while light plums will produce a naturally light, or greenish, appetizer. And you can cook from any.
Cooking:
1. Plums we will use dark, rather large and with dense pulp.
They should be washed and the bone removed. Then boil water and lower the prepared fruits into them, cook for 5-6 minutes over low heat.
2. In the meantime, peel the pepper, and one and the other, from the stalk and seeds and cut it into smaller pieces. So it will be easier to crush it.
You can wear gloves when handling hot peppers.
3. Remove plums from boiling water with a slotted spoon, or you can throw them into a colander. Then put in the bowl of a food processor and puree.
4. Put sweet and bitter peppers, peeled garlic and seasoning there. Pass the garlic through a press, or just finely chop. And also the mixture can be immediately salted and pour sugar.
Grind into a homogeneous mass. Then transfer to a saucepan, put it on the fire and bring to a boil. After boiling, cook over low heat for 20 minutes.
5. In the meantime, or even a few in advance, prepare two half-liter jars, and lids. They should be washed and sterilized. Then let dry.
6. When the appetizer is cooked, immediately pour it into jars while hot.
Cover with lids and screw on.
A delicious fragrant snack can be eaten immediately, and in a twisted state it can be stored in a dark, cool room for a year.
And after the jar has been opened, it will not be possible to store it for so long, and always in the refrigerator. However, as a rule, it is eaten very quickly, and does not stagnate in the refrigerator.
A simple and quick recipe for the winter with tomatoes and garlic
Most likely, the inhabitants of the Caucasus, having seen this recipe, will say that this is not adjika at all, and maybe we can agree with them. Nevertheless, this is one of the most popular recipes for many housewives. And it is in this way that they always prepare such an appetizer, naming it in this way, and nothing else.
Therefore, due to the huge popularity and people's love for this sauce, or snack, I decided to include it in today's article. By the way, when we lived in Uzbekistan, we called the appetizer "Spark". The ingredients were almost the same for all the hostesses, but with their quantity, each was determined by himself.
Someone liked it spicier, someone sweeter. Someone added sugar and vinegar, someone did not ... Therefore, you can experiment with them yourself, year after year creating the most “delicious” proportion for yourself.
We will need:
- red sweet pepper - 2 kg
- tomatoes - 1 kg
- hot capsicum - 3 pcs
- garlic - 100 gr
- sugar - 1/2 cup
- vegetable oil - 1/2 cup
- vinegar 9% - 1/2 cup
- salt - 1 tbsp. the spoon
I also met recipes where they take 2 kg of tomatoes and 1 kg of pepper. But in my opinion, in this ratio, the appetizer turns out to be somewhat watery. Therefore, the proportion indicated in the recipe personally seems to me more correct.
Cooking:
1. Wash and dry vegetables. Cut into pieces and then twist them all through a meat grinder, pouring each batch into a saucepan in which we will cook our snack.
You can grind them in a blender, the method can be chosen at your discretion.
Hot pepper can be pre-cleaned from seeds, or you can twist directly with them. The appetizer in this case will turn out to be spicier and acquire even more aroma and rich taste.
We do not touch the garlic yet, we will need it a little later.
2. Put the saucepan on the fire and bring the contents to a boil. Then reduce the fire and simmer over low heat with a slight boil for 40-50 minutes, the mass should be slightly boiled down. During this period of time, the contents should not be forgotten, and should be stirred periodically.
3. While everything is cooking, you can wash and sterilize jars and lids. For a given amount of ingredients, we need about 5 half-liter jars. After processing, turn the jars over so that all the water from them is glass.
4. And so our mass was slightly boiled down, and the time allotted for that came up, so it's time to add salt, sugar, vinegar and vegetable oil. Make sure it's odorless.
5. Let the mixture boil and cook even after that, with stirring, exactly 5 minutes.
6. During this time, skip the garlic through the press. And add it to the pot. Stir, then let simmer for another 5 minutes.
7. Now you can lay out the contents in jars. Fill them all the way to the top and screw on the lids. We turn the jars over, cover with a blanket and leave in this state until completely cooled.
The warmer you wrap the jars, the longer the sterilization process will take, which will be very great for high-quality storage.
8. You can store the snack in a dark, cool place. And after you open the lid, it's already in the refrigerator.
You can serve such an appetizer as a sauce for all second courses. It is good for meat, fish dishes and sauces. It can also be used as a seasoning for cooking first and second courses, adding a little bit instead of tomato paste.
The best homemade tomato recipe without cooking
According to this recipe, you can also prepare an appetizer, which as soon as they are not called by the people. I know such names - adjika, light, cobra, gorloder. And just like with all your favorite cooking methods, there are several options. I will tell you about one of them. And I will also touch on others that are similar.
The recipe is simple and very fast.
We will need:
- tomatoes - 4 kg
- red bell pepper - 1 kg
- red hot pepper - 3 - 5 pcs (depending on size and taste preferences)
- garlic - 400 gr
- salt - to taste
- aspirin - 5 tablets
Cooking:
1. Wash all vegetables, drain and dry, or wipe with paper towels. Water on vegetables should not remain at all.
2. Then peel them from the stalk and cut into pieces convenient for twisting them in a meat grinder. Whether to leave the seeds in the hot pepper is up to you. With it, the appetizer will be more spicy. As for my choice, I prefer to remove them along with the partitions.
Choose tomatoes of a variety that are fleshy and do not give a lot of juice. If there is a lot of it, then the snack will turn out to be liquid. We will not boil it, and we will not be able to boil the mass.
Also, the juice in the pan, which will certainly remain when we pass all the pieces through the meat grinder, also do not use, for the same reason.
3. Pass all prepared vegetables through a meat grinder, along with peeled garlic. Prepare a large saucepan and send all the mixture into it.
There is another way in which another component is added - this is horseradish. It is used both for taste and for fidelity, so that the snack does not turn sour. There is no exact amount of it, everyone adds it to taste. Someone root, someone two.
But with us, hot peppers and aspirin will serve as a "safety cushion". Therefore, we will refuse from horseradish in this version.
4. Salt to taste. Pour first a tablespoon without a slide and mix, then try, if there is not enough salt, then you can add a little more. I can’t indicate the amount of salt, since the juiciness of the tomatoes and from this the volume of the resulting mixture can be different for each housewife.
Therefore, here your own taste will be the best assistant.
5. After you have dealt with the salt, add the crushed aspirin tablets. Of course, you can add a certain amount to each jar, but then all the jars must be of equal volume, which is not always possible.
And so all the acid will evenly disperse throughout the mixture and everything will be distributed more evenly.
Instead of aspirin, you can add 9% vinegar. There are also options where sugar is added, as well as fresh or dried herbs. But these are completely different recipes, and maybe someday we will consider them. And today all the attention to our wonderful way.
6. Wash and sterilize jars and lids in advance. Spread the finished snack in them. From this amount of ingredients, approximately 5.5 - 6 liters of snacks will be obtained. Therefore, prepare jars in accordance with this displacement.
Close with screw caps and store in a cool place. If you live in your own house, then the cellar will be the best place, and if in an apartment, then the refrigerator. If there is not enough space in the refrigerator, then you can make half a serving.
Such an appetizer can be stored until the summer. It is delicious to eat with any dishes and even just spread on bread.
Delicious adjika from zucchini, recipe "Lick your fingers"
As a rule, if you have a summer cottage and you plant zucchini on it, then they give excellent yields. And often there are so many of them that you don’t even know what to do with them.
Therefore, they cook with them, and snacks. And also spicy adjika. And I want to offer you a very simple and delicious recipe.
We will cook it in small quantities just to treat ourselves to a delicious snack. But in general, such an appetizer can be prepared for the winter. To do this, you will only need to prepare jars and lids in advance.
We will need:
- zucchini - 500 gr
- tomatoes - 250 gr
- tomato paste - 2 tbsp. spoons
- carrots - 80 - 100 gr
- sweet bell pepper - 80 - 100 gr
- hot red pepper - 1 large pod
- garlic - 1 large head
- salt - to taste
- vegetable oil - 6 tbsp. spoons
- sugar - 1.5 tbsp. spoons
- vinegar 9% - 15 - 20 ml
- allspice - 5 - 6 peas
The weight of all vegetables is given in the already peeled state.
Cooking:
1. Wash and dry all vegetables, then peel, removing the stem. If the zucchini is young, it can be taken with the skin and seeds, and if it is quite mature, then the skin should be peeled, and the seeds and soft center removed.
Remove seeds from bell pepper. You can leave hot peppers with seeds or remove them. But you should know that with adjika seeds it will turn out about twice as sharp.
And also all large vegetables should be cut into pieces convenient for chopping them in a meat grinder. It is better to use a medium nozzle for this.
2. Twist zucchini, carrots, bell peppers and tomatoes in sequence.
3. Transfer the chopped vegetables to the pan in which we will cook the snack. Place over medium heat, while stirring, bring to a boil. Then reduce the heat to a minimum and cook for 20 minutes, do not forget to mix the mass so that it does not stick to the bottom.
4. After the time has elapsed, add salt to taste, sugar, put tomato paste and hot pepper chopped with a knife into the pan. And also pour oil, it is desirable that it be odorless.
5. Again, wait until the mass boils, and cook also over low heat for another 10 minutes. Then add garlic chopped with a knife or a press, as well as allspice crushed in a mortar.
It will give the dish a great flavor.
Mix everything and cook after boiling for 5 minutes.
6. And we still have one unused product left - this is vinegar. Pour it into the boiling mass, mix and immediately turn off. The recipe gives two values, who likes sour, then add more, who does not like - less.
7. Transfer the adjika to a bowl or jar, let it cool down a bit and eat with pleasure. It turns out very tasty, just spread it on bread.
The appetizer turns out to be very tasty, they say about this that when you eat it, you even lick your fingers!
Dry cooking method in Georgian
To prepare a spicy snack in this way, you need dried hot peppers.
To do this, it can be collected from the garden while still green, hung up and wait about 1.5 months. During this time, all moisture will come out of it and it will turn red.
Although some housewives are limited to waiting one and a half to two weeks.
We will need:
- dried hot pepper - 600 gr
- garlic - 1 - 2 heads
- allspice - 2 teaspoons
- cloves - 3 buds
- coriander - 2 tbsp. spoons
- bay leaf - 5 pcs
- zira - 0.5 tsp
- rosemary - 1 teaspoon
- cumin - 0.5 tsp
- basil seeds - 1 teaspoon
- salt - 1 tbsp. the spoon
Cooking:
1. Put all the spices in a pan and fry them there with stirring for 30 seconds. You can put them all together, or you can fry them separately.
2. Dried and slightly dried red capsicum can be de-seeded if desired. And if you like a spicy snack, then you can only remove the stem.
For this procedure, it is better to wear rubber gloves to avoid getting burned.
3. Cut it with a knife into 1 cm cubes and put it in the combine bowl.
Chop into crumbs.
4. Grind all the spices in a coffee grinder, then add them to the mixture and grind everything together.
5. Transfer the contents to a bowl, and place the garlic in the bowl. It will also need to be finely chopped.
Then put in the total mass. Make sure that water does not get into the mass, especially if you rinse the garlic in it. It must either dry out, or it will need to be thoroughly dried.
6. Now it remains to add salt, and mix the mass. If it is difficult to do this with a spoon, then you can mix it with your hands. But be sure to wear protective gloves, otherwise you can get a severe burn.
Divide into jars. If desired, you can add a little more sugar.
The mixture is very fragrant, at first somewhat dry, but then the garlic will give juice. It can be served with soups, main courses, it is especially good with meat dishes.
It turns out quite sharp and its consumption for dishes is very small. The finished product can be perfectly stored in the refrigerator for up to six months.
If it turns out to be too spicy for you, then you can add it to the already prepared tomato paste.
For a small jar, it will be enough to add just 1 teaspoon, or to taste. You can also add salt and sugar if necessary. In any case, you can try and adjust the amount of added components to your taste.
In this case, it will no longer be such a dryish mass as in the initial version.
Adjika amtsa
"Amtsa" in translation from Abkhazian means "fire", which, in principle, is quite suitable for the name of this spicy Abkhazian snack. And now this word has become a well-known brand of the Abkhazproduct company, where the well-known snack is prepared only from natural products.
And in fact, the first recipe we cooked according to, quite fits the name "Fire". However, in this chapter I will tell you one more nuance of preparation.
In Abkhazia, after picking, hot peppers are hung in large bundles somewhere from the ceiling in a ventilated place, slightly dried, and then an appetizer is prepared from it.
And sometimes it dries up, and then it is soaked. To do this, fill it with hot water and hold it there for a while.
Then the seeds are removed. After that, you can already cook with it. For a kilogram of hot pepper, 300 grams of garlic and fresh cilantro are taken. All this is ground with salt, and we scroll in a meat grinder.
The result is a spicy, hearty snack.
Video on how adjika is prepared according to old recipes in Abkhazia
And in conclusion, I would like to invite you to watch a film that was shot with great love for Abkhazia and its famous dish.
It shows how adjika is prepared in the villages to this day. How pepper is harvested, how it is dried, and how on a stone with bare hands, without being afraid of all the pungency of the pods, they grind all the components with another stone.
The film is permeated with kindness, love and dignity. Take a look, you won't regret it. I've watched it several times and enjoyed all of them!
Dear friends, I tried to make today's selection of recipes very tasty. All of them turned out to be completely different, with their own color and character.
They say that in Abkhazia every housewife prepares adjika in her own way, and each of them turns out to be different in taste. At the same time, each uses the same products. So what's the secret? No one knows.
Today, we use different components, and therefore the taste will also turn out to be different. But if you cook with desire, with a good mood, then everything cooked will certainly turn out very tasty.
Maybe that's the secret!
Bon appetit!