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 or another in the store. As a rule, this is either an Abkhazian or Georgian product.
But you don’t have to buy it, but prepare it yourself. Of course, such as prepared in accordance with centuries-old traditions peoples of the Caucasus, we may not succeed, but we can make it spicy and tasty without any doubt.
Moreover, now this snack, beloved by many, is prepared from non-traditional ingredients. Thus it is boiled with the addition bell pepper, tomatoes, plums and even zucchini. But of course red hot pepper is added everywhere. After all, this snack has another name “amtsa”, which means “fire”.
And even though these combinations are not entirely traditionally Caucasian, they turn out extremely tasty. Therefore, when peppers, fleshy tomatoes, juicy zucchini and spicy garlic - it means it’s time to prepare a spicy “delicacy”.
And I want to bring to your attention, in my opinion, some of the most best recipes in this category. They are all different, and everyone can choose the option to their liking.
This recipe requires only four ingredients - 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, the 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 appetizer.
Another feature is the proportions. 70% of very hot pepper should be 30% salt, garlic and a mixture of spices and seasonings. The classic spice blend is coriander, thyme, oregano, basil seeds and parsley. Pozhennik is also added to the mixture if it can be acquired.
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
Preparation:
1. Unfortunately, we don’t have stones, so we will have to grind all the components using a meat grinder or food processor. And the first thing that will come into play is pepper. The spicier it is, the better. You need to wear gloves when working with it, and you should also open a window, or at least a window.
To prevent the pepper from releasing a lot of juice during processing, it should be kept on the kitchen table on a napkin for 4 days, or in a suspended state so that it slightly wilts.
If you don’t have time to wait, you can cook from fresh ones. And if there is a lot of juice, then simply squeeze it out after chopping.
Then you need to cut off the stalk of the pod and cut it into several parts, for easy chopping in a kitchen assistant. If the pods are small, then you can put them whole in a bowl. There is no need to remove the seeds. IN classic version they must be present. It is thanks to them that the snack gets its unique taste.
2. If you use a food processor for chopping, place some of the chopped pepper in a bowl and grind everything as finely as possible.
If you are going to grind it through a meat grinder, you need to have the smallest nozzle and turn everything three times.
3. Add half the garlic and grind again. Then again pepper, and again garlic. This will make the mass 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 together. If ground, then you can add it, although freshly ground is of course preferable.
In general, all seasonings should end up in the form of a fine powder.
5. Pour them into the bowl of the food processor along with salt and grind everything again. If you used a meat grinder, the mixture will be quite easy to mix.
Place the mixture from the combine bowl into a bowl in which it will not oxidize.
6. The preliminary stage of preparation is completed, now the appetizer needs to be allowed to brew. According to the rules, it is kept at room temperature 3 days, and if it’s cool outside, then 4. So that the precious aroma does not erode, and also so that it does not irritate the eyes, it should be covered with a lid or foil.
However, you should leave a small gap to allow the mixture to breathe.
7. Then you can put it in jars, screw the lids on tightly and put it in the refrigerator. There it can be stored for up to one year.
You can serve the appetizer with any first and second courses. You can also add it when preparing hot lunches and dinners.
Traditional Abkhazian recipe with walnuts
Adjika is prepared in this way not only in Abkhazia, but also in Georgia. This is a very simple method that will be loved by those who cook it at least once.
It can be prepared simply to eat right away, as well as for storing for the winter. It should be stored 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 g, or 5.5 tablespoons)
- ground coriander – 3 tbsp. spoons
Preparation:
1. Rinse the hot red pepper in cool water and dry. It is best to choose ripe red pods; thanks to them, the snack will turn out beautiful and aromatic.
The bitterness of the product comes from the seeds, so they should be removed. To do this you need to wear latex gloves and arm yourself sharp knife. It is not advisable to perform this procedure with bare hands; the juice from the pepper remains on the skin for a long time and cannot be washed off with water.
And if you accidentally touch your eyes or other mucous membranes, this will certainly cause a burn.
Cut off the stalk of 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 food processor. Choose the method that is more convenient for yourself.
Peppers vary in their juiciness, and if you have a particularly juicy variety, you can lightly squeeze it. Finished product It shouldn't turn out liquid.
3. Walnuts sort through, it is imperative to do this, because you may come across partitions and pieces of thick shells. Then chop them, also using one of the kitchen assistants.
4. Finely chop the washed and dried greens with a sharp knife. It’s better to also use a chopper for this. In this form, the mass will look more homogeneous.
5. Mix all prepared ingredients. Add ground coriander and salt to them. It is best to have coarse salt. And if you have the opportunity to grind coriander seeds in a coffee grinder, then you can get a simply divine aroma.
6. Stir the mixture until smooth, cover with a lid and leave to infuse at room temperature. It should stand for three days. During this period of time it should be stirred 2 - 3 times a day.
7. After this time, place the snack in clean, dry small jars and close with lids. Will fit as nylon covers, and screwed.
8. Place in the refrigerator and store 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.
Here is such an easy to prepare recipe. Cook according to it spicy snack maybe in half an hour. And then enjoy its taste and aroma all winter.
We love to spread it on a piece of bread or pita bread and eat it with first or second courses. It is great served with meat, and sometimes added to a prepared dish. I recommend it, it's very tasty.
Recipe for the most delicious homemade adjika made from plums for harvesting for the winter
You can also make adjika from plums. Although some will say that this sauce is not called that. And maybe they will be right. A sauce made from plums is called tkemali.
Let's figure out what the difference is. The first appetizer has a rather spicy base, while the second is softer and sometimes not spicy at all.
But if in the second, more soft sauce add more hot pepper and garlic, then you can probably call it adjika. Be that as it may, a dish with this composition of ingredients and name exists, and it turns out incredibly tasty. And we will not leave it unattended.
We will need:
- sour plums – 1 kg
- bell pepper – 5 pcs
- red hot pepper – 3 pieces (large)
- garlic – 2 heads
- hops-suneli – 15 g
- salt – 1 teaspoon
- sugar – 2 tbsp. spoons
It should be noted that dark plums will produce a darker snack, while light plums will produce a naturally light or greenish one. And you can cook from any.
Preparation:
1. We will use dark plums, quite large and with dense pulp.
They should be washed and the pit removed. Then boil water and put the prepared fruits in them, cook for 5 - 6 minutes over low heat.
2. Meanwhile, peel the pepper, one and the other, from the stalk and seeds and cut it into smaller pieces. This will make it easier to grind.
You may want to wear gloves when working with hot peppers.
3. Remove the plums from boiling water using a slotted spoon, or you can drain them in a colander. Then place in a food processor bowl and puree.
4. Place sweet and bitter peppers, peeled garlic and seasoning there. First pass the garlic through a press, or simply chop it finely. You can also immediately add salt and sugar to the mixture.
Grind into homogeneous mass. Then transfer to a saucepan, put it on the fire and bring to a boil. After boiling, simmer over low heat for 20 minutes.
5. In the meantime, or even a little in advance, prepare two half-liter jars and lids. They should be washed and sterilized. Then let it dry.
6. When the appetizer is cooked, immediately pour it into jars while still hot.
Cover with lids and tighten.
Delicious aromatic snack You can eat it immediately, and when rolled up, you can store it in a dark, cool room for a year.
And after the jar is opened, it can be stored for not 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 residents of the Caucasus, when they see this recipe, will say that this is not adjika at all, and maybe we can agree with them. But nevertheless this is one of most popular recipes many housewives. And this is exactly the way they always prepare such an appetizer, calling it this way and nothing else.
Therefore, thanks to the enormous popularity and people’s love for this sauce, or appetizer, I decided to include it in today’s article. By the way, when we lived in Uzbekistan, we called the appetizer “Ogonyok”. The ingredients were practically the same for all housewives, but each one decided on their quantity himself.
Some liked it spicier, others sweeter. Some people added sugar and vinegar, others didn’t... Therefore, you can experiment with them yourself, year after year creating the most “tasty” proportion for yourself.
We will need:
- red Bell pepper– 2 kg
- tomatoes – 1 kg
- spicy Bell pepper- 3 pcs
- garlic – 100 gr
- sugar – 1/2 cup
- vegetable oil – 1/2 cup
- vinegar 9% – 1/2 cup
- salt – 1 tbsp. spoon
I also came across 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 liquid. Therefore, the proportion indicated in the recipe personally seems to me more correct.
Preparation:
1. Wash and dry vegetables. Cut into pieces and then twist them all through a meat grinder, pouring each batch into the pan in which we will cook our appetizer.
You can also grind them in a blender, you can choose the method at your discretion.
Hot peppers can be pre-peeled from seeds, or you can twist them directly with them. In this case, the appetizer will be spicier and will acquire an even greater aroma and rich taste.
We don’t touch the garlic for now, we’ll need it a little later.
2. Place the pan on the fire and bring the contents to a boil. Then reduce the heat and simmer over low heat at a low boil for 40 - 50 minutes, the mass should boil down slightly. During this period of time, you should not forget about the contents, and you should stir it periodically.
3. While everything is cooking, you can wash and sterilize the jars and lids. For this amount of ingredients we will need approximately 5 half liter cans. After processing, turn the jars over so that all the water drains from them.
4. And so our mass has boiled down slightly, and the allotted time has expired, which means it’s time to add salt, sugar, vinegar and vegetable oil. Make sure it is odorless.
5. Let the mixture boil and cook after that, while stirring, for exactly 5 minutes.
6. During this time, pass the garlic through a press. And add it to the pan. Stir, then let simmer for another 5 minutes.
7. Now you can put the contents into jars. Fill them to the very top and screw on the lids. We turn the jars over, cover them with a blanket and leave them in this state until they cool completely.
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 cool, dark place. And after you open the lid, it’s already in the refrigerator.
This appetizer can be served as a sauce for all main courses. It is good for both meat and fish dishes and to the sauce. It can also be used as a seasoning for preparing first and second courses, adding a little instead of tomato paste.
The best homemade tomato recipe without cooking
This recipe can also be used to prepare an appetizer, which is popularly called no matter what. I know such names - adjika, ogonyok, cobra, gorloder. And just like with all favorite cooking methods, there are several options. I'll tell you about one of them. And I will also touch on others that are similar.
The recipe is simple and very quick.
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
Preparation:
1. Wash all vegetables, drain and dry, or wipe with paper towels. There should be no water left on the vegetables at all.
2. Then peel them from the stalk and cut them into pieces convenient for twisting them in a meat grinder. Should I leave the seeds in hot pepper decide for yourself. It will make the appetizer more spicy. As for my choice, I prefer to remove them along with the partitions.
Choose tomatoes of a variety that is fleshy and does not give a lot of juice. If there is a lot of it, the snack will turn out liquid. We won’t cook it, and we won’t have the opportunity to boil the mass down.
Also, do not use the juice in the pan that will certainly remain when we mince all the pieces, for the same reason.
3. Pass all prepared vegetables through a meat grinder, along with peeled garlic. Prepare large saucepan and send the whole mixture into it.
There is another way in which one more component is added - horseradish. It is used both for taste and for accuracy, so that the snack does not sour. There is no specific amount; everyone adds it to their taste. Some are root, some are two.
But for us, hot pepper and aspirin will serve as a “safety cushion”. Therefore, we will refuse horseradish in this version.
4. Salt to taste. First add a level tablespoon and mix, then try, if there is not enough salt, you can add a little more. I cannot indicate the amount of salt, since the juiciness of the tomatoes and, therefore, the volume of the resulting mixture may be different for each housewife.
Therefore, here your own taste will be your best assistant.
5. After you have dealt with the salt, add crushed aspirin tablets. Of course, you can add a certain amount to each jar, but then all jars must be of equal volume, which is not always possible.
And so all the acid will disperse evenly 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 too. And today all attention to our wonderful way.
6. Wash and sterilize jars and lids in advance. Place the prepared snack in them. This amount of ingredients will yield approximately 5.5 - 6 liters of snacks. Therefore, prepare jars according to this volume.
Close with screw caps and store in a cool place. If you live in your own home, then best place There will be a cellar, and if in an apartment, then a refrigerator. If you don't have enough space in the refrigerator, you can make half a batch.
This snack can be stored until summer. It is delicious to eat with any dishes and even just spread on bread.
Delicious adjika made from zucchini, recipe “Finger lickin’ good”
As a rule, if you have a summer cottage and you plant zucchini on it, they produce excellent harvests. And often there are so many of them that you don’t even know what to do with them.
That's why they cook with them and snacks. And also spicy adjika. And I want to offer you a very simple and delicious recipe.
We will prepare it in small quantity just to pamper yourself delicious snack. But in general, such a snack can be prepared for the winter. To do this, you just need to prepare the 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 an already peeled state.
Preparation:
1. Wash and dry all vegetables, then peel, removing the stem. If the zucchini is young, you can take it 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 peppers. You can leave the hot peppers with the seeds or remove them. But you should know that with adjika seeds it will be about twice as spicy.
And also everything large vegetables should be cut into pieces convenient for grinding them in a meat grinder. It is better to use the middle nozzle for this.
2. Twist the zucchini, carrots, bell peppers and tomatoes in succession.
3. Transfer the chopped vegetables into a saucepan in which we will cook the appetizer. Place over medium heat and bring to a boil while stirring. Then reduce the heat to low and cook for 20 minutes, remembering to stir the mass so that it does not stick to the bottom.
4. After the time has passed, pour salt to taste, sugar into the pan, add tomato paste and hot pepper chopped with a knife. And also pour oil, preferably it is odorless.
5. Wait until the mixture boils again, and cook over low heat for another 10 minutes. Then add the garlic, crushed using a knife or a press, as well as allspice crushed in a mortar.
It will give the dish a wonderful aroma.
Mix everything and cook after boiling for 5 minutes.
6. And we still have one unused product left - vinegar. Pour it into the boiling mass, stir and immediately turn off. The recipe gives two meanings, those who like it sour add more, those who don’t like it add less.
7. Transfer the adjika into a bowl or jar, let it cool a little and eat with pleasure. It turns out very tasty, just spread it on bread.
The snack turns out to be very tasty, they say about this one that when you eat it, you even lick your fingers!
Dry cooking method in Georgian style
To prepare a spicy snack this way, you need dried hot peppers.
To do this, you can collect it from the garden while still green, hang it and wait about 1.5 months. During this time, all the moisture will come out of it and it will turn red.
Although some housewives limit themselves to waiting one and a half to two weeks.
We will need:
- dried hot pepper – 600 g
- garlic – 1 – 2 heads
- allspice – 2 teaspoons
- cloves – 3 buds
- coriander – 2 tbsp. spoons
- bay leaf – 5 pcs
- cumin – 0.5 teaspoon
- rosemary – 1 teaspoon
- cumin – 0.5 teaspoon
- basil seeds – 1 teaspoon
- salt – 1 tbsp. spoon
Preparation:
1. Place all the spices in a frying pan and fry them there while stirring for 30 seconds. You can put them all together, or you can fry them separately.
2. Dried and slightly dried red capsicums can be seeded if desired. And if you like a spicier snack, you can remove only the stalk.
For this procedure, it is better to wear rubber gloves to avoid getting burned.
3. Cut it into 1 cm cubes with a knife and place it in a food processor bowl.
Grind 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 add to the total mass. Make sure that no water gets into the mixture, especially if you rinse the garlic in it. It should either dry out or be thoroughly dried.
6. Now all that remains is to add salt and mix the mass. If it is difficult to do this with a spoon, you can mix it with your hands. But be sure to wear protective gloves, otherwise you may get severe burns.
Divide into jars. If desired, you can add a little more sugar.
The mixture turns out to be very aromatic, somewhat dry at first, but then the garlic will give juice. It can be served with soups, main courses, and is especially good with meat dishes.
It turns out to be quite spicy and its consumption for dishes is quite 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.
It will be enough to add just 1 teaspoon to a small jar, or to taste. If necessary, you can also add salt and sugar there. In any case, you can try and adjust the amount of added components to your taste.
IN in this case it will no longer be such a dry mass as in the initial version.
Adjika amtsa
“Amtsa” translated from Abkhazian means “fire”, which in principle is quite suitable for the name of this spicy Abkhaz snack. And now this word has become a well-known brand of the Abkhazproduct company, where the famous snack is prepared only from natural products.
And in fact, the first recipe we used is quite suitable for 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 prepared as a snack.
And sometimes it dries out, and then they soak it. To do this you need to fill it hot water and hold it there for a while.
Then the seeds are removed. After which you can already cook with it. For a kilogram of hot pepper, take 300 grams of garlic and fresh cilantro. All this is ground with salt, and we grind it in a meat grinder.
The result is a spicy, vigorous snack.
Video about how adjika is prepared according to ancient recipes in Abkhazia
And in conclusion, I would like to invite you to watch a film that was made with great love for Abkhazia and its famous dish.
It shows how adjika is prepared to this day in villages. How pepper is prepared, how it is dried, and how on a stone with bare hands, without fear of all the hotness 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 watched it several times and enjoyed it all!
Dear friends, I tried to make today’s selection of recipes very tasty. They all turned out completely different, with their own flavor and character.
They say that in Abkhazia, each housewife prepares adjika in her own way, and each one turns it out differently taste qualities. At the same time, everyone uses the same products. So what's the secret? No one knows.
Today we use different components, and therefore the taste will also be different. But if you cook with desire, in a good mood, then everything cooked will certainly turn out very tasty.
Maybe this is where the secret lies!
Bon appetit!
Ingredients:
- 2 kg;
- 0.5 kg;
- 200 g garlic;
- 2 pcs. hot pepper;
- 50 ml vegetable oil;
- 25 g vinegar 9%;
- 100 g sugar;
- 0.5 tbsp. salt.
Recipe for boiled tomato adjika
1. Let’s prepare the garlic, and you need a lot of it for adjika. To quickly finish this dreary task of peeling garlic, I suggest a little trick. Separate the head into cloves and place them in a bowl. Pour boiling water over for 5-7 seconds and drain the water.
Now the skin of the garlic comes off instantly, you just need to lightly pick it with a knife. This greatly saves the process of peeling garlic.
2. Wash the tomatoes and also pour boiling water over them so that they can be peeled off the hard skin. If the skin does not come off the first time, drain the water and pour boiling water over it again. This time, even thick-skinned tomatoes should be peelable.
Remove the skin from the tomato.
3. Peel the bell pepper from the stalk and seeds, cut lengthwise into 4 parts. Cut the red hot pepper into 2 parts and also remove the stalk and seeds.
4. Grind tomatoes, sweet bell peppers and hot chili peppers in a meat grinder.
5. Pour everything into the pan. Add 100 g sugar, 0.5 tbsp. salt, 50 ml. vegetable oil. Mix everything and simmer on low heat for 1-2 hours. My tomatoes for this adjika were very watery, I had to simmer for about 3 hours to make the adjika thicker.
6. On final stage Squeeze the garlic into the pan and add 25 ml of vinegar. Stir and taste the adjika for salt, adding more if necessary. Simmer for another 3 minutes.
7. Pour the finished adjika into prepared sterilized jars and screw on the lids. We turn the jars over and put them in a warm place for a day, wrap them in a blanket. After a day, the adjika can be put away in the closet for the winter.
The tastiest boiled adjika ready! Bon appetit!
Traditional Abkhaz adjika prepared on the basis of hot pepper, garlic, salt and herbs.
We suggest not limiting yourself to just the classics with such a variety of ingredients for a sizzling seasoning. Check out our easy, proven recipes!
How to cook adjika: 3 rules
Green adjika
Business card of Abkhazia. This adjika is served with many dishes and always with spit-roasted lamb.
What do you need:
- 6–8 large hot green peppers
- 1 head of garlic
- 1 bunch of cilantro
- 1 tbsp. spoon of salt
How to prepare green adjika:
Cut the pepper into small pieces without removing the seeds.
Grind the pepper and garlic in a mortar or mince several times.
Add salt, stir and leave to brew for 15–20 minutes.
The incomparable host of the program Lara Katsova shared with us her family recipe Adzhiki, turn on the video!
Russian adjika "Ogonyok"
With borscht, salted lard with black bread and boiled potatoes with herring - adjika is ideal for traditional Russian dishes. It can be used to prepare sauces for meat and even seasoning for pickle and cabbage soup.
What do you need:
- 1 kg tomatoes
- 1 kg sweet pepper
- 400 g garlic
- 200 g hot pepper
- 150 g parsley root
- 1 tbsp. spoon of salt (to store adjika for more than 1–2 months, double the amount of salt)
How to prepare Russian adjika “Ogonyok”:
Hot adjika with basil
Spicy! Very spicy! Even hotter! The versatility of the recipe is that this adjika can be used not only for meat dishes, but also for sandwiches, sauces, soups and even pasta.
What do you need:
- 500 g hot red pepper (you can add a couple of green peppers)
- 400 g garlic
- 2 bunches green basil
- 1 bunch of cilantro
- 1 bunch of parsley
- 2 tbsp. spoons of salt
How to cook burning adjika with basil:
Nut adjika
Adjika is not adjika if it does not contain nuts, as they say in the Caucasus. Subtle pleasant aroma, thick consistency and rich spicy taste– that’s what makes adjika real!
What do you need:
500 g tomatoes
400 g walnuts
200 g red bell pepper
3 heads of garlic
2–3 hot peppers
1 bunch of cilantro or parsley
4 tbsp. tablespoons refined sunflower oil
2 tbsp. spoons of vinegar 9%
1 teaspoon salt
How to prepare nut adjika:
Remove seeds from bell peppers, wash and dry the greens.
Cut out the stems of the tomatoes.
Grind tomatoes, peppers, garlic, nuts and herbs in a blender or mince twice.
Add sunflower oil, vinegar and salt to the prepared mass.
Stir and serve immediately!
Gorloder, or Siberian adjika with horseradish
The recipe from Siberia is quite capable of providing healthy competition to the fiery sauces from sunny Abkhazia. The basis of the horloger is vigorous horseradish root. Suitable for meat and fish dishes, corned beef, and especially for barbecue and homemade grilled sausages.
What do you need:
- 500 g tomatoes
- 50 g horseradish root
- 50 g garlic
- 1.5 teaspoons salt
- 1 teaspoon sugar
How to cook gorloder, or Siberian adjika with horseradish:
Grind tomatoes, garlic and horseradish in a meat grinder.
Combine all ingredients, add salt and sugar, mix.
Place in sterilized jars and roll up.
Adjika from bell pepper
If you don’t like fiery seasoning, prepare a lighter version of this sauce with a sweet and sour taste and a slight pepper. This adjika goes well with baked or boiled meat, poultry, fish, potatoes baked in foil and toast.
What do you need:
- 1 kg sweet red pepper
- 300 g garlic
- 4–6 red hot peppers
- 50 ml vinegar 9%
- 4 tbsp. spoons of sugar
- 1 tbsp. spoon of salt
How to prepare adjika from bell pepper:
Remove seeds from sweet peppers.
Pass the pepper, garlic and hot pepper through a meat grinder.
Add salt, sugar, vinegar, stir and leave to steep for 3-4 hours.
Then put into sterilized jars and store in a dark, cool place.
Adjika with apples
An improved and adapted adjika recipe for poultry or grilled fish. To give the sauce more delicate taste, you can cook without hot pepper or reduce its amount.
What do you need:
- 1 kg tomatoes
- 500 g red bell pepper
- 500 g sour apples
- 300 g carrots
- 200 g garlic
- 50 g hot pepper
- 200 ml refined sunflower oil
- 1 bunch of cilantro
- 1 bunch of parsley
- salt - to taste
How to cook adjika with apples:
Peel all vegetables and chop together with herbs in a blender or meat grinder.
Add salt and sunflower oil.
Bring to a boil and cook over low heat for 2.5 hours.
Transfer to sterilized jars and seal.
Adjika with plums
Tender and soft adjika with plums goes perfectly with game, boiled potatoes and roasted vegetables, chicken meatballs and pork chops.
What you need:
- 500 g plums (choose plums that are not sweet or even sour)
- 500 g bell pepper
- 2 heads of garlic
- 2 hot peppers
- 1 tbsp. tomato paste
- 100 g sugar
- 2 teaspoons vinegar 9%
- 2 tbsp. spoons of salt
How to cook adjika with plums:
Remove seeds from bell peppers and seeds from plums.
Pass sweet peppers, plums, garlic, hot peppers along with seeds through a meat grinder.
Place the crushed ingredients in a saucepan, add tomato paste, salt and sugar.
Bring to a boil and cook, stirring, over low heat for 30–40 minutes.
Add vinegar 2 minutes before the end of cooking.
Ready mixture transfer to sterilized jars, roll up, turn over and leave until completely cool.
Baked pumpkin adjika
Baked vegetables give this adjika a surprisingly delicate texture, and pumpkin gives it an unusual and at the same time unobtrusive aroma. Light, spicy, moderately hot, with a subtle sourness.
What do you need:
- 500 g pumpkin
- 200 g apples
- 200 g bell pepper
- 200 g onions
- 1 lemon
- 1 head of garlic
- 1 bunch of basil
- 1 bunch of cilantro
- 50 ml refined vegetable oil
- 1 hot pepper
- 1 teaspoon salt
How to cook baked adjika from pumpkin:
Peel the pumpkin and onion, remove the seeds from the apple and pepper. Cut the pumpkin and onion into pieces of arbitrary size.
Wrap the pumpkin, onions, apples and peppers in foil and bake at 200°C for 35 minutes. Then peel the apple and pepper.
3. Grind all baked vegetables in a blender.
Grind the garlic, lemon and herbs in a blender into a homogeneous mass.
Combine vegetables with lemon dressing, stir and serve immediately.
Adjika from pickled cucumbers
Are there any pickles left from last year's stock? Make some hot sauce out of them! The beauty of the recipe is that this adjika can be whipped up at any time.
What do you need:
- 500 g pickled cucumbers
- 1 head of garlic
- 3 tbsp. spoons of tomato paste
- 2 tbsp. tablespoons refined sunflower oil
- Apple vinegar- taste
- 1 pinch black ground pepper
- 1 pinch ground red pepper
How to prepare adjika from pickled cucumbers:
Peel the cucumbers and grate them on a fine grater or chop them in a blender. If there is a lot of liquid, drain it.
Pass the garlic through a press.
Combine cucumbers, garlic, tomato paste, vegetable oil, vinegar and spices.
Stir and leave in the refrigerator for 1-2 hours.
Well, who doesn’t love the Abkhaz sauce called adjika? It goes perfectly with any type of side dish and meat, because it has a pronounced tomato taste and spicy aroma. The Abkhazians ground all the products they used in the process of preparing the sauce with stones, but this does not mean that we need to do the same to achieve the same taste, because we have a blender or food processor at hand that will help us make the sauce of a paste-like consistency. We will present you with several recipes on how to make sauce to preserve it for the winter.
- Take 2.5 kg of tomatoes and chop them so that you can pass them through a meat grinder. Just make sure that the vegetables are intact without dents or rot, because such tomatoes cannot be used. If you neglect this rule, then adjika will quickly deteriorate.
- When the tomato mass is ready, it will need to be placed in a colander lined with gauze. This step is necessary to ensure that all the juice drains from the tomatoes.
- In the meantime, mince 500 g of pepper (you can use any sweet vegetable, but, as a rule, housewives use regular bell pepper). Hot peppers are also ground - you will need literally 1 medium-sized pod and 0.150 kg of garlic pulp. Mix everything thoroughly and add to the tomato pulp that is already left in the colander.
- Pour vegetable oil into the preparation for adjika - literally 1 tbsp, 1 tsp. vinegar, also add 0.1 kg of sugar and ½ tbsp. salt.
- Place adjika on the stove. Once it boils, let it simmer for 30 minutes.
- During this time, sterilize 0.5 liter jars. From the number of ingredients that we indicated in this recipe, you will get 4 of these jars and literally ½ a saucer to give to your household for testing.
Boiled adjika with horseradish for the winter
- First of all, we pass the tomatoes through a meat grinder. In all recipes we will indicate the same amount of 2.5 kg, which is enough for 4 half-liter jars. And from this indicator you can calculate how many tomatoes you will need for the number of jars you want to preserve.
- The next step is to grind 250 g of hot pepper with 1/2 kg of bell pepper. I also use horseradish - no more than 1 root, so as not to overdo it with the spiciness. This option spicy adjika, so we take enough relevant ingredients a large number of.
Important! When you prepare this adjika, protect the skin of your hands by wearing gloves. Hot peppers can cause severe burns.
- Mix sharp workpiece with tomato, add 110 g of sugar and 60 g of salt, put everything on the fire and cook for 1.5 hours.
- After this, add 200 ml of vinegar and 125 ml of vegetable oil (olive or sunflower) to the adjika. Boil the sauce over medium heat for 1/6 hour. During this time, we prepare the jars - sterilize them.
- Pour the sauce and roll it up. Don’t rush to put the finished rolls in the basement; let them sit in a blanket at home for 24 hours.
Adjika in Georgian for the winter
Any seasoning that contains the word “Georgian” is very hot by default. Adjika in this case is no exception. In this recipe we will use a large amount of hot pepper and a certain set of additional spices, but there are absolutely no tomatoes in this adjika:
- Take 1 kg of red hot pepper and grind it in a meat grinder with 0.5 kg of garlic.
Important! Take red pepper fruits so that your adjika has a rich, bright color.
- Add 3.4 cups of salt to the resulting mixture, as well as seasonings mixed together: dill, coriander and suneli hops.
- Mix everything well and tamp it into jars. As you can see, you don’t need to cook anything.
Important! Use this adjika with caution if you have ailments of the stomach or other organs of the digestive system.
Sweet adjika for the winter recipe
- Grind the tomatoes with 3 large bell peppers and 2 hot peppers through a meat grinder or blender.
- After this, twist, perhaps several times, 250 g of walnuts and the cloves of 1 head of garlic.
- Mix vegetable preparation with garlic and nuts and season the resulting mass with spices - 3 tsp. coriander, 1 tsp. hops-suneli, 1 pinch of cinnamon and 5 tsp. salt.
- Compact the resulting sauce into jars. There is no need to cook anything, but it is better to sterilize the jars.
Hot adjika for the winter recipe
if you love hot sauces, then you can cook adjika in Georgian style. But there is another option for those who do not use hot peppers in the kitchen. It can be replaced big amount garlic and add tomatoes:
- As usual, chop the tomatoes (you can use 3 kg in this recipe), pass them through a meat grinder with 1 kg of bell pepper and 0.2 kg of garlic.
- Add 2 tbsp to the resulting sauce mixture. salt and cook everything on fire for 1/4 hour.
- While the sauce is boiling, sterilize the jars and then fill them with ready-made adjika.
Recipe for adjika with plums for the winter
Plum adjika has pungent taste with a sweet and sour tint. It is ideal for meat dishes. If your family often bakes meat, then be sure to prepare this excellent seasoning for the winter:
- Pass 1 kg of ripe plums through a meat grinder. The plum taste will be very piquant if you add to it a paste of 2 hot peppers and 1 head of garlic. Of course, the ingredients will need to be cleared of seeds and stalks.
- Mix everything, add 2 tbsp to the resulting mixture. tomato paste and 1 tbsp. sugar and salt.
- Place the adjika preparation on the fire and boil it for 20 minutes (at this time, prepare the jars for seaming).
- Pour the resulting sauce into sterilized jars, cool them and lower them into the basement.
Adjika recipe from bell pepper for the winter
- Grind 2 kg of bell pepper through a meat grinder. Add garlic pulp prepared from 2 heads of this root vegetable to the resulting pulp.
- Add salt and sugar to taste, 100 g of vinegar to this adjika, mix everything.
- Sterilize the jars and place the prepared adjika in them, which does not need to be served heat treatment, she rolls up raw.
Adjika for the winter tomatoes apples garlic
- We pass through a meat grinder 200 g of hot pepper and the same amount of peeled garlic, with 2.5 kg of tomatoes, which it is advisable to blanch, 1 kg of sweet pepper, the same amount of carrots and apples, previously peeled.
Important! It is advisable to pass all the ingredients through a meat grinder. If you try to transform their paste-like mass by blending or some other method, the flavors will simply mix, and you will not be able to taste every product in adjika, and this is what makes this sauce special and piquant.
- Place the resulting mixture on the fire and boil it for 60 minutes. During this time, excess liquid will evaporate from the sauce.
- Add chopped dill and parsley to the grounds, as well as 1 cup of vegetable oil, 2/3 cup of sugar and 2 tbsp. salt. Boil for another 15 minutes, and during this time we prepare the jars for seaming.
- We put the sauce into containers and put it in the basement for storage.
Spicy tasty adjika for the winter
Armenians preserve this adjika for the winter:
- They pass 5 kg of tomato with 1 kg of garlic and 0.5 kg of chilli pepper through a meat grinder.
- They season the resulting workpiece with 50 g of salt, and then pour it into enamel dishes and stand for 15 days. All this time, adjika needs to be constantly stirred so that it ferments better.
- Then you need to pour the sauce into jars and roll them up.
Adjika light for the winter
- We pass 1 kg of tomatoes and bell peppers through a meat grinder. Add ½ kg of garlic here.
- Season the resulting mass with 20 g of dry hot pepper, 3 tbsp. salt and 2 tbsp dried parsley root.
- The resulting adjika should be infused for 1-2 days in a cold place (preferably in the refrigerator) so that the tastes of all the ingredients that were added mix with each other.
- Place the finished sauce into jars that should be in mandatory sterilized and dry.
Adjika tempting for the winter
- We pass 3 kg of tomatoes with 1 kg of sweet pepper through a meat grinder. Here we also add 4 pods of hot pepper with 5 heads of garlic, peeled.
- Add 2 tbsp to this mixture. salt and 200 g of sugar, mix everything and pour in 1 glass of vegetable oil.
- Let the adjika cook. It should boil for 15 minutes.
- The last step is seaming. Jars must be dry and sterilized.
Recipe for spicy adjika for the winter without cooking
- Grind 2.5 kg of tomatoes through a meat grinder. Add 1 kg of sweet pepper. All this is mixed with garlic pulp (you will first need to prepare 300 g of peeled cloves). We do the same with horseradish, which should be used in an amount of 0.2 kg. Capsicums are also necessary - choose 4 small fruits.
- Mix the resulting mixture well, and then add 1.5 cups of vinegar, 1 cup of sugar and 2 tbsp. salt.
- We leave this adjika in the refrigerator for 1 day, after which we transfer it to dry jars, which it is advisable not to forget to sterilize.
Important! This adjika should only be stored in the refrigerator. You don’t have to worry about the suitability of the product; adjika using this method of preparation can stand in a cold place for a whole year without spoiling. But if you have already opened the jar, then it is advisable to use its contents quickly.
Adjika for the winter through a meat grinder
As you have already noticed, in all the adjika recipes that we presented above, the ingredients are crushed only with a meat grinder so that a person can sense the taste of each product that was used during preparation with his receptors.
Blender is not the best the best option, because it turns food into a paste without leaving any lumps, and they are needed in adjika - this distinguishes it from ketchup and regular tomato juice.
We present to you another recipe for adjika through a meat grinder:
- Grind 5 kg of tomatoes with sweet peppers.
- Add 3 kg of sour apples, 20 pods of hot pepper and 5 heads of garlic to the resulting mass. We also pass these products through a meat grinder.
Important! In this recipe, the skins of tomatoes and apples do not need to be removed before passing them through a meat grinder.
- Pour 1 cup of vegetable oil and ½ cup of vinegar into the sauce.
- Add 1 cup of sugar and 2 tbsp. salt. Mix everything thoroughly so that the bulk ingredients are completely dissolved in the vegetable grounds.
- We put the adjika on the fire, boil for 40 minutes, and then put it into jars that have already been sterilized by this point.
Raw adjika for the winter with tomatoes recipe
This recipe differs fundamentally from all previous ones in that aspirin is added to it. This is a wonderful preservative, but if you decide to use it, it is better not to give this adjika to children.
- We pass 2.5 kg of tomatoes with 1.5 kg of sweet pepper through a meat grinder. Also take hot pepper - 10 pcs. Prepare garlic paste from 2 heads of this root vegetable.
- Salt the resulting adjika.
- We measure the number of resulting liters of adjika. Experienced housewives It is recommended to add 1 aspirin tablet to each half-liter jar.
- Let the finished adjika brew in the refrigerator for 24 hours. During this time, the aspirin in the vegetables will completely dissolve.
- After this, we roll up the cans and lower them into the basement.
Video adjika from tomato for the winter
Adjika classic recipe without cooking for the winter
Many of the recipes that we listed in our article are prepared for the winter without cooking. By classic recipe This is exactly how this sauce should be prepared. We present you a detailed recipe:
- We pass 500 g of tomatoes with 200 g of bell pepper through a meat grinder.
- Add here 30 g of garlic and horseradish root, as well as 1 pod of hot pepper.
- Salt and pepper the adjika to taste and season it all with 30 ml of wine vinegar.
- Mix the sauce, let it sit for a day in the refrigerator, and then transfer it to sterilized jars and seal them.
Adjika with vinegar without cooking for the winter
- Grind 4 kg of tomatoes and 1.5 kg of bell pepper. We use a meat grinder for this purpose.
- Add here 3 pods of hot pepper and 200 g of garlic.
- Salt the prepared adjika and add 200 ml of vinegar to it.
- This adjika can steep in the refrigerator for 60 minutes, after which it can be put into jars and taken down to the basement.
Adjika is an indispensable seasoning. It can not only serve as a sauce, but also as an excellent dressing for borscht or cabbage rolls. In general, any housewife with a creative touch will definitely find a use for this sauce in her kitchen during the winter season and beyond.
Video: “How to prepare adjika for the winter”
