Spicy, spicy adjika for the winter, using step-by-step recipes with photos, can be prepared at home by both an experienced hostess and a novice keeper of the hearth. A real Abkhazian or Georgian spicy and fragrant seasoning with a refined and recognizable taste of tomatoes and / or peppers can be prepared for the winter according to a variety of recipes. Such an unusual pasta with the addition of spices and herbs will make the taste of many dishes more expressive and interesting.
Home preparation of adjika for the winter, according to the recipes proposed here, will not cause difficulties. Remember that the original products can be very different. You can twist jars of spicy seasoning, even from simple zucchini or apples. Therefore, make preparations for the winter in several ways. Each type of canned adjika can be prepared, even by a novice cook, using the step-by-step recipes with photos collected here.
The traditional homemade preparation of adjika, prepared on the basis of tomatoes, is already a little tired of my family. Therefore, I decided to deviate from traditions and prepared for the winter an unusual and very tasty adjika from plums with the addition of tomato paste. A very handy recipe. Such homemade preparation does not require long-term boiling and the products for it are affordable and inexpensive.
There are a huge number of ways to cook tomato adjika. Recipes can be selected, depending on the skill level of the hostess, both quite simple and more complex. How is the most delicious tomato adjika prepared for the winter? The best recipes are collected in our article.
But I want to note the fact that each of us has different taste preferences. Therefore, it is not necessary to argue that it is the workpiece prepared according to a certain recipe that is the most delicious. They are all "tastiest" to some extent. And the choice is yours.
Are you looking for the most delicious adjika recipe? Then try this one. Adjika prepared according to this recipe has a mild taste, without excessive spiciness. In addition, this method of cooking has its own zest - these are apples. They affect the taste of the dish so much that it becomes a great addition to any side dish.
The main role in this recipe is given to tomatoes, as they, interacting with seasonings, give an extraordinary taste. It follows from this that the tomatoes must be neither green nor sluggish.
The most delicious tomato and garlic adjika is suitable for both spicy lovers (adding garlic) and people who do not like too spicy preparations.
Some argue that this is the most delicious adjika. Prepared for the winter, it will appeal to even the most sophisticated gourmets. In addition, it is quite easy and simple to prepare it.
Despite the duration of the cooking process, adjika made according to this recipe will not leave you and your guests indifferent to its taste.
This recipe is perfect for lovers of "thrill" sensations. Having tried such adjika, everyone will appreciate its peppercorn.
This adjika will appeal to real men. It goes well with almost all products, but acquires a special taste with fish dishes.
Real adjika, which is made on the basis of such irreplaceable ingredients as hot red pepper and garlic. Naturally, other vegetables and spices are added for a variety of taste sensations. It is not only tasty, but also useful. Only its excessive use can be harmful to health.
The recipe for the most delicious homemade adjika in this case is good because the dish is easy to prepare. It is also worth noting that the workpiece prepared in this way does not have to be stored in a cool place. Even when stored in a warm room, the taste of this adjika does not deteriorate.
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Diversifying any dish is quite simple if you know what seasonings to add to it. However, most often, some spices are not enough. In this case, you should turn your attention to adjika. This fragrant sauce has long gained popularity. It is great to use both to enhance side dishes and meat dishes. Regardless of the recipe, the result is almost always perfect, and the taste is excellent.
Every adult at least once in his life tried this seaming. This rich dish is just soaked in the sun and spices. Vegetables, which are the main ingredients, go well in various combinations. Abkhaz cuisine gave an almost perfect recipe, and the Georgians gave their own special flavor. Each people of the Caucasus contributed something of their own, and it turned out to be an abundance of options with different tastes.
It is not surprising that in addition to standard spicy vegetables, everyone tries to add something unique to adjika. So many recipes included cilantro, pumpkin, gooseberries, currants, apples, mushrooms, walnuts and much more. The taste of each seaming is unique and unrepeatable. It is almost impossible to try two identical recipes. Each hostess has her own tricks and preferences. And the result, regardless of the main composition, always turns out to be simply amazing. The sharpness is the main thing and it must be beaten correctly in order to get the perfect option.
Another distinguishing feature is the method of preparation. It can be boiled, sterilized, and often you can do without these subtleties. The main taste and quality of the dish will depend on this.
Even those who have never experimented with seaming and do not know a single worthy recipe will be able to discover something new and special. Having learned the technique of preparing various dressings, you can pamper your loved ones with something original every time. Two or three different options and the sauces will sparkle with new colors.
Below are the most popular recipes in my opinion. So let's go:
The peoples of the Caucasus know very well how to awaken the appetite and improve the taste of food. And in this case, we are not talking about salt and spices. Herbs can give their unusual notes and enrich any sauce. At the same time, they will help get rid of certain diseases and help the body function faster.
Speaking about the benefits of adjika, we can highlight the following points. She is:
If we take into account the classic recipe for the dish, then it includes more than twenty herbs and products. And this directly indicates how many vitamins and minerals are contained in this sauce. You can talk about the benefits endlessly and it is better to try to cook this delicacy.
Despite the undoubted benefits, adjika has a number of contraindications. Spicy foods, despite their remarkable taste, can sometimes lead to unpleasant and painful sensations. Adjika is forbidden to eat in case of:
Children and pregnant women should also refuse to consume this sauce.
It is unlikely that anyone will be able to refuse such a delicacy. The result is really worthy and tasty. And most importantly, such a sauce can be consumed with almost every meal.
Ingredients:
Yield 3 liters.
Cooking process:
1. Prepare and wash all products.
2. Gagoshary clean from seeds and stalks. Cut into large pieces.
3. Process through a meat grinder.
4. Rinse the tomatoes and remove all unnecessary. Cut into large slices.
5. Pass through the press.
6. Peel and cut carrots.
7. Twist.
8. Prepare hot pepper and chop.
9. Peel the garlic and pass through a press.
10. Peel onions. Grind on a grater.
11. Place all vegetables in a deep container. Put on fire. Boil. Reduce the flame. Boil for about half an hour.
12. Pour in sunflower oil, sugar, salt, spices. Knead. Let it simmer for about an hour more.
13. The amount of contents of the container will decrease by almost half. Before the end of cooking, pour in the vinegar.
14. Put adjika into pre-sterilized jars and screw on the lids.
15. Place in a refrigerator or cellar for further storage.
Watch our video recipe:
An excellent sauce ideal for serving with meat and various side dishes. The spicy taste is offset by moderate sweetness.
The secret of this sauce lies in the absence of cooking. Therefore, the taste is incredibly rich and spicy. Even if you freeze such adjika, the result will be excellent.
Ingredients:
Output - 2 liters.
Cooking process:
1. Prepare all vegetables: wash, peel, remove seeds and stalks, cut into portions suitable for processing.
2. Pass all products through a meat grinder.
3. If you want to get an incredibly hot sauce, do not remove the hot pepper seeds and process them along with them.
4. Add spices and sugar, dry adjika and mix thoroughly.
5. Leave for 15-20 minutes to completely dissolve sugar and salt.
6. Pour into prepared containers.
7. Place in a cool place for further storage.
If desired, the addition of vinegar can be omitted. In this case, the sauce must be stored in the freezer.
Cooking something original and at the same time incredibly tasty is quite simple. For this purpose, it is worth knowing the following recipe in more detail. At the same time, it has a lot of benefits and a wide palette of flavors. And it will take no more than an hour to cook.
Ingredients:
Output - 3.5 liters.
Cooking process:
1. Rinse all vegetables thoroughly, remove all excess, cut and twist through a meat grinder. Mix thoroughly.
2. Place the sauce in a saucepan and place on a fire spreader. Boil. Reduce the flame. Boil for about 40 minutes.
3.Pour in vinegar essence, spices and sugar. Boil.
4. Stir in the garlic. Boil for another 5-10 minutes.
5. Sterilize jars. Pour the finished adjika. Spin. Place in a cool place.
At any time of the year you can enjoy the unusual taste of this wonderful sauce.
Soft and tender and at the same time very spicy adjika in such a variety will appeal to everyone. It pairs perfectly with many foods and is a good base sauce for numerous dishes. Most culinary specialists believe that such a recipe is worth mastering and harvesting in significant quantities for the winter.
Ingredients:
Output - 6 liters.
Cooking process:
1. Rinse the tomatoes thoroughly, remove the stalk, cut into 4 parts.
2. Peel the onion and divide into large slices.
3. Rinse the apples, remove the stalk and core, cut into 4-6 parts.
4. Place all food in a heavy bottomed saucepan. Put on fire. Boil. Boil for 40 minutes. It is necessary that vegetables and fruits become soft.
5. Add allspice, peas and laurel to the boiling liquid.
6. Pour in cinnamon. Knead.
7. Continue to cook for about 10 more minutes.
8. Remove from fire. Grind all products using a blender. Add pre-chopped garlic and pour in vinegar. Put it back on the stove.
9. Sterilize jars with lids. Spill adjika. Spin. Put upside down and let stand.
Such a seaming can be stored without problems for several years, and served with all possible side dishes and types of meat.
It is quite possible to create something unique and at the same time unusually tasty, if you are not afraid of experiments. It is not risky to use plums in the cooking process. Thanks to them, special taste qualities are obtained, from which everyone will be delighted. This applies to both adults and children.
Ingredients:
Output - 3 liters.
Cooking process:
1. Sort the drain and rinse thoroughly. Each must be solid and strong.
2. Separate from the bones.
3. Chop the basil and add to the berries.
4. Process the remaining greens and place the cooking container.
5. Remove the seeds from the pepper and cut into small pieces. Wash the tomatoes and cut into quarters.
6. Pour seasoning, salt and spices.
7. Mix with your hands. This will help to get the required juice and facilitate the cooking process.
8. Put on a small fire. This will help the juice to gradually stand out. Boil. Boil for 20 minutes over low heat. Stir constantly.
9. Remove from fire. Using a blender, process all the products in the pan. It is important not to get burned during the processing.
10. Pass the garlic through the press. Add to sauce. Put on fire and bring to a boil. Arrange in pre-prepared sterilized jars and close the lid.
Video recipe:
This delicacy is stored in the basement or a cool place. It is incredibly tasty and resembles tkemali, so it is often eaten first.
Extraordinarily tasty and rich adjika, made according to traditions, will help to reveal the whole incredible range of products that make up its composition. Another feature of this dish is that it has an incredibly beneficial effect on the gastrointestinal tract and speeds up metabolism, thanks to the variety of herbs.
Ingredients:
Yield - 400 grams.
Cooking process:
1. Leave the pepper to dry in the sun for a few days. He must fade.
2. Clean the pods from the contents and remove the stalks.
3. Peel the garlic.
4. Place all products in a blender. Recycle.
5. Chop the parsley and the rest of the greens with a blender. Mix with pepper and garlic.
6. For connoisseurs of rich taste, you can add a small handful of walnut kernels.
7. Salt and add spices. Mix thoroughly.
8. Leave to "rest" for a couple of hours.
9. The sauce can be consumed immediately after it has been infused or stored in a cool place.
This original recipe is very rich. Therefore, there is a sauce, it costs in small quantities.
Fans of spicy, or rather incredibly spicy and burning, this kind of sauce will be just to your taste. The combination of components is such that a more burning option simply cannot be found.
Ingredients:
Output - 2 liters.
Cooking process:
1. Clean vegetables from all unnecessary. Cut. Pass through a meat grinder. Soak horseradish root for an hour.
2. Add sunflower oil and spices to taste. Rinse dill and parsley and process in a blender. Add to all vegetables. Thoroughly chop the horseradish root.
3. Infuse adjika in the refrigerator or in the basement. After that, it is ready for consumption. If desired, it can be decomposed into banks and placed in the basement.
It is worth warning people with a sick stomach: more than one tablespoon of it should not be consumed. It is incredibly hot, so portions should be dosed.
Creating a very spicy and at the same time just an unusual appetizer or even a cold eggplant salad is incredibly simple. At the same time, the main vegetable will still be the main one, and a well-cooked adjika will only frame it with dignity. But the result will be really amazing and incredibly tasty.
Ingredients:
Output - 2.5 liters.
Cooking process:
1. Rinse and cut the tomatoes.
2. Wash the peppers, separate the stalk and seeds, divide into pieces. Peel the garlic.
3. Using a meat grinder or blender, chop peppers, garlic and tomatoes.
4. Connoisseurs of spice can put more hot chili.
5.Pour the mixture into a heavy bottomed saucepan. Put on fire, add spices and salt. Boil. Pour in sunflower oil and vinegar. Bring to a boil again.
6. Peel the eggplants. Divide into serving pieces. Place in boiling adjika. Cook over low heat for 20-25 minutes.
7. Arrange in sterilized and dried jars. Close the lids, turn over and wrap.
Adjika with eggplant is stored for several years. But, true lovers of spicy snacks will not let it stagnate under any pretext.
It is unlikely that anyone will refuse such a spicy delicacy. It not only improves mood by an order of magnitude, but also helps to fight many ailments. The most interesting thing is that such an appetizer is ideal at any time of the year and will come with any feast. Simple kebabs or a luxurious meat dish of European cuisine will definitely enrich and give them new notes. And which of the proposed recipes to make your favorite, you should decide based on your favorite products and their preferred combinations.
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Ingredients:
1. Prepare the garlic, and you need a lot of it for adjika. To quickly finish this dreary business of peeling garlic, I offer a little trick. Divide the head into cloves and put them in a bowl. Pour boiling water for 5-7 seconds and drain the water.
Now the skin from the garlic instantly departs, it is only necessary to slightly tuck it with a knife. This greatly saves the garlic peeling process.
2. We wash the tomatoes and also pour boiling water over them so that they can be peeled from the hard skin. If the skin does not lag behind the first time, drain the water and pour over with boiling water again. This time, even thick-skinned tomatoes should be peelable.
Remove the skin from the tomato.
3. We clean the bell pepper from the stalk and seeds, cut it lengthwise into 4 parts. Cut the red hot pepper into 2 parts and also clean the stalk and seeds.
4. Scroll tomatoes, sweet Bulgarian and hot chili peppers in a meat grinder.
5. Pour everything into a saucepan. Add 100 g of sugar, 0.5 tbsp. salt, 50 ml. vegetable oil. We mix everything and set to stew on low heat for 1-2 hours. I got very watery tomatoes for this adjika, I had to stew for about 3 hours to make the adjika thicker.
6. At the final stage, squeeze the garlic into the pan and add 25 ml of vinegar. Stir and taste adjika for salt, add more if necessary. Simmer another 3 minutes.
7. Pour the finished adjika into prepared sterilized jars and tighten the lids. We turn the jars over and put them in a warm place for a day, wrap them with a blanket. After a day, adjika can be put away for the winter in a closet.
The most delicious boiled adjika ready! Bon appetit!
Spicy homemade adjika is not in vain considered the best seasoning for meat. You can cook such an appetizer in different ways and with different ingredients, on which its taste will depend. For example, fresh and spicy adjika is obtained without cooking. For its preparation, tomatoes, bell peppers, and apples are often used. With nuts, you can cook classic adjika with a pleasant aroma. But with cooking, each housewife will be able to easily prepare an appetizer that will be stored for as long as possible. Such a delicious adjika for the winter can be prepared according to one of the recipes below. Simple instructions with photos and videos will allow you to easily prepare for the winter and treat your family and friends with the original adjika.
The combination of hot peppers with tomatoes and other ingredients allows you to create an unusual adjika, which can be either slightly sour or have a slight sweetness. The best recipes below will help you prepare original adjika with any taste. Simple instructions with photos and videos will be useful for preparing delicious snacks for the winter.
Using the following recipe, you can cook no less original and spicy adjika with spices. An interesting instruction is suitable for hostesses who want to try new vegetable preparations every year with different ingredients and spices. For example, in this recipe you can learn how easy it is to cook adjika with horseradish.
In the classic Georgian adjika recipe, adding nuts is a must. It is they who make the workpiece unusual and give it a breathtaking taste. And if you cook a similar preparation from tomatoes and garlic, fragrant herbs, spices, then the resulting snack will certainly become a "hit". The following recipe describes step by step how homemade adjika is prepared with the addition of a variety of unusual ingredients and spices.
To extend the shelf life of adjika, it is recommended to add vinegar and oil to it. True, such components of the recipe usually somewhat change the taste of the finished product. But even without vinegar and oil, you can easily store the workpiece until spring. For example, you can freeze adjika or just put it in the refrigerator. The following recipe describes step by step how to cook delicious adjika from tomato puree, pepper and garlic without vinegar, and how to properly store such a workpiece in the refrigerator and freezer.
Adding apples to adjika allows you to slightly change its taste and further emphasize its spiciness. In the work, you can use different varieties of apples, but it is better to add fruits that have a slight sweetness and high density. Then the finished adjika will be more tender and fresh.
You can cook homemade adjika from tomatoes with apples using the video recipe below. It similarly describes the steps for preparing a snack and the rules for its seaming. A simple instruction will help you easily make an original blank that will appeal to all "tasters".
Raw spicy adjika attracts not only with its fresh taste, but also with the simplicity of its preparation. Even when using a large number of ingredients, you do not need to spend a lot of time preparing it. The following recipe details how to make a simple and very spicy adjika from tomatoes and garlic. At will, seasonings and their quantity can be changed to your own taste.
Usually adjika has a pleasant red or orange color. But when using hot green pepper and a lot of greens in the work, the finished snack will get a completely unusual look. Such adjika will be able to win the hearts of even the most demanding gourmets: the green color of the seasoning will surely appeal to all lovers of original and tasty preparations.
There are many other recipes that will help you prepare the original spicy green pepper adjika. With their help, it will not be difficult to make an unusual appetizer that is perfect for any second course. All the necessary instructions for cooking such adjika can be obtained in the following video:
Many housewives would like to learn how to cook "real" Abkhaz adjika, which has a perfect taste. Such an appetizer will go well with any dishes, it can be added as a seasoning to soups and cereals. In addition, the original homemade adjika according to the classic recipe will add spice even to everyday lunch or dinner. A spicy appetizer will be the best addition to the usual dishes and festive dishes.
In the following video recipe, you can find useful recommendations and tips for making classic Abkhaz adjika. With strict observance of the instructions, homemade preparation will surely turn out tasty, spicy and appetizing.
When choosing suitable recipes for cooking adjika, many hostesses are looking for instructions in which the workpiece would not need to be cooked. The following recipe is ideal for quick preparation of spicy raw adjika for the winter. Subject to the indicated proportions, the finished snack will retain its taste and freshness for a long time.
Beautiful and tasty adjika from tomatoes, if properly harvested, can be stored in the basement or pantry for years. But for this, it is necessary to add both vinegar and oil to it. Then the workpiece will not deteriorate, and will retain its freshness for a long time. In the following recipe, you can learn more about the rules for rolling adjika for the winter from peppers, tomatoes and garlic. The instructions are easy to follow and do not require much time to prepare a snack.
You can cook delicious adjika with different vegetables, or without adding tomato or bell pepper. Using only hot peppers, nuts and garlic, you can cook a finger-licking appetizer quickly and easily. Such a preparation will have maximum sharpness and is ideal for serving with meat dishes.
With the above recipes, any Georgian adjika for the winter is prepared quickly and easily. It can be done with or without cooking ingredients. Raw appetizers must be stored in the refrigerator, but boiled adjika can be stored in the winter both in the basement and in the pantry, on the balcony. Features of harvesting different types of spicy seasonings also differ significantly. For example, it can be made from tomatoes and bell peppers, garlic, or exclusively from hot peppers with nuts. Homemade apples are also delicious. Among the proposed instructions with photos and videos, you can choose the most convenient recipes for making adjika, which will help you make the most appetizing and original snack.
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