Vegetables

Description

Ingredients

Steps

It is worth starting the preparation of adjika with the choice of bitter pepper and this is an incredibly important stage. It is at this moment that the fate of your future workpiece is literally being decided. We go to the market and try to choose the medium-hot pepper that is most suitable for us for making adjika. Of course, if there is an opportunity to collect pepper at your own dacha, then there is nothing to think about. The pepper should be large enough, always red and young.



No less it is important to choose also ripe, fleshy and young sweet bell peppers, approximately the same as shown in the photo. We choose red pepper solely for reasons of aesthetics; this will not affect the taste in any way.



Do not forget to also stock up on a set of hop-suneli spices. If it is not possible to prepare the mixture yourself, then you can purchase ready-made packages in the store.



With the choice of ingredients finished and you can proceed directly to the preparation of healthy homemade adjika. First of all, we thoroughly rinse the peppers in cold water, then we clean them of seeds and remove the green stalks. Gloves are strongly recommended when handling hot peppers. Cut the pulp into large pieces for the convenience of further processing.



Grind the peppers in portions; for this purpose, you can use a meat grinder or food processor. We send the workpiece to a large pan. We peel the cloves of young garlic, also finely chop them with a knife or all in the same combine. Add the slices to the peppers in a saucepan.



At this stage, put the prepared set of hops-suneli spices into a saucepan with chopped peppers and garlic. If you are confused by their number, then you can add the seasoning to your liking.



Put the coriander in a mortar and finely chop it with a wooden pestle. This method of grinding will preserve the maximum aroma in the spice.



Pour the crushed coriander into a saucepan, send salt there to taste and mix the ingredients very thoroughly until a homogeneous mass is obtained using a wooden spoon. We will not subject our workpiece to heat treatment, so that it will fully preserve the natural taste of all its ingredients.



Pour boiling water over small glass jars and dry sterilize for steam or in the oven, then give them time to cool completely. We fill the jars with fragrant adjika to the very top and tighten the lids tightly. It is necessary to store such a workpiece only in the refrigerator, otherwise it may deteriorate.

Homemade pepper adjika is ready for the winter!



Enjoy your meal!

Adjika is a very popular dish with us, originally from Abkhazia. In fact, the classic Abkhaz adjika is prepared from fresh herbs, garlic, salt and fresh vegetables. The Abkhazians ground all the ingredients between two flat stones to get a pasty mass. Nowadays, everything is easier - in the kitchen there are such good electric helpers as a blender or a meat grinder. And there are so many recipes for adjika that they cook it with tomatoes, peppers, carrots, and even zucchini and eggplants. The taste of adjika only benefited from the new ingredients. You can see for yourself and get acquainted with delicious recipes. And adjika for the winter is just an indispensable element of autumn preparations.

Homemade adjika - the recipe for the most delicious homemade adjika

I used to think that adjika should be very spicy. But after trying many recipes, I realized that we can regulate the pungency ourselves.

I have been cooking this recipe for many years and it always turns out very tasty. It is rare that the stocks of this adjika live up to the New Year. I recommend.

We need:

• tomatoes - 2.5 kg
• carrots - 1 kg
• bell pepper - 1 kg
• apples - 1 kg
• sugar - 1 glass
• salt - 1/4 cup
• vegetable oil - 1 glass
• vinegar 9% - 1 glass
• garlic - 300 gr.
• chili to taste

Such adjika is prepared simply.

1. All vegetables are washed and cleaned. Naturally, we remove cores from apples, from peppers, partitions and seeds. After that, chop the vegetables in turn. You can use a meat grinder or blender here. It turns out quite finely with a blender, so I prefer an electric meat grinder.

2. Put chopped vegetables in a large saucepan, bring to a boil and simmer for about 1 hour.

3. Pour sugar, salt, vegetable oil and vinegar into the vegetable mass.

Recently I got a comment about the large amount of vinegar in this recipe, and I want to say that this is a matter of taste. For such a large amount of vegetables (5.5 kg) my family's taste is just right. But if in doubt, use less vinegar.

4. Finely chop the garlic (you can also pass it through a meat grinder), and also add to the almost finished adjika.

5. For spiciness, add hot pepper if desired and to taste. We love sharper, since adjika.

6. Cook for another 5 minutes and place in sterilized jars.

Raw adjika for the winter from tomato and garlic without cooking

The most vitamin and healthy adjika is obtained if vegetables are not cooked. Such raw adjika should be stored, of course, in the refrigerator and placed in sterilized jars.

For raw adjika, it is better to use tomatoes, less juicy tomatoes, I usually use fingers.

We need:

• tomatoes - 1.5 kg
• garlic - 100 gr.
• chili pepper - 1 pc.
• sugar - 2 tsp
• salt - 1 tsp

1. We wash the tomatoes, peel the garlic and chili peppers and pass everything together through a meat grinder.

For a spicier dish, use hot peppers with the seeds. And if you like a delicate taste, then remove the seeds from the pepper.

2. Add salt and sugar, stir everything and put it in pre-sterilized jars.

It really couldn't be easier?

Adjika for the winter - the best recipe without cooking

Another great raw adjika recipe for those who prepare this vitamin snack without boiling vegetables. Adjika according to this recipe turns out to be spicy and tasty.

We need:

• tomatoes - 1 kg
• bell pepper - 2 kg
• garlic - 200 gr.
• red hot pepper - 250 gr.
• vinegar 9% - 200 gr.
• sugar - 5 tbsp. l.
• salt - 5 tbsp. l.

1.Wash all vegetables, peel and grind with a blender.

2. Chop the garlic.

3. Pass tomatoes, sweet and hot peppers through a blender.

Sometimes it happens that hot pepper is hard to grind in a blender, it gets stuck - add a few tomatoes to it and the process will go easier

4. Finally, add sugar, salt and vinegar.

5. All mix well and put in sterilized jars.

You can store such adjika and any other utensils, but then it will be stored much less. With tomatoes and ajika bell pepper, I do not risk storing for more than a month without sterilization - it can ferment.

Recipe for spicy adjika for the winter - lick your fingers

Spicy, of course, adjika turns out, because here we will add hot peppers, horseradish, and vinegar. But in my family they love spicy food, so we also cook scalding adjika. In the end, you can always determine the amount of hot peppers, horseradish and vinegar yourself to get the pungency and acidity that are comfortable for your stomach.

We need:

• tomatoes - 2 kg
• bell pepper - 10 pcs.
• garlic - 200 gr.
• red hot peppers - 3-4 pcs.
• horseradish - 200 gr. (I buy pickled in a jar)
• vinegar 9% - 70 gr.
• sugar - 100 gr.
• salt - 3 tbsp. l.
• fresh dill and parsley

1. Peel tomatoes, sweet and bitter peppers, cut into pieces and grind with a meat grinder or blender.

2. Add salt, sugar, horseradish and vinegar, stir everything well.

3. Add finely chopped fresh herbs to this mass to taste. It is advisable to cut the greens into smaller pieces. Stir everything well so that the vegetables become friends.

4. Place in sterilized jars.

Adjika with apples for the winter - the best recipe

Adjika with apples has become a good find for me from all the recipes. Apples give adjika a sweetish taste and at the same time soften the pungency of vinegar and pepper. In addition, there is a use for apples if it is a fruitful year.

We need:

• tomatoes - 1 kg
• bell pepper - 1/2 kg
• apples - 200 gr. (preferably acidic)
• onions - 200 gr.
• garlic - 100 gr.
• hot pepper - 2 pcs.
• vegetable oil - 150 ml
• vinegar 9% - 2 tbsp. l.
• sugar - 1 tbsp. l.
• salt - 1.5 tbsp. l.

1. Pass the tomatoes, bell peppers, hot peppers, onions and apples through a meat grinder.

2. Put all vegetables in a deep saucepan and pour in vegetable oil. Bring to a boil and simmer for 1 hour.

3. Peel and grind the garlic using a meat grinder or blender. Add the garlic to the vegetable mass.

4. Salt adjika, add sugar. There is very little vinegar in this recipe, if you like it sharper, add another 1 spoon.

5. After that, cover with a lid and boil for another hour. During this time, excess liquid evaporates, adjika thickens a little.

6. Can be bottled in sterilized jars.

Adjika from zucchini "lick your fingers" - a recipe for the winter

Classic adjika is made from tomatoes and sweet peppers. And this is a recipe for an unusual adjika, since it is based on zucchini. And now is the season for harvesting zucchini, so the recipe will come in handy.

Recipe for delicious eggplant adjika for the winter

Adjika from zucchini will not surprise us anymore. And let's try to cook from eggplants. It turns out to be an excellent appetizer.

We need:

• tomatoes - 1 kg
• bell pepper - 1/2 kg
• eggplant - 1 kg
• garlic - 100 gr.
• hot peppers - 5 pcs. (you can reduce the amount)
• vegetable oil - 100 ml
• vinegar 9% - 50 gr.
• salt - 1 tbsp. l.

1. As in all adzhika recipes, grind vegetables using a meat grinder or blender. We put everything in a deep saucepan and mix well. If you want to get a not very hot adjika, reduce the amount of hot pepper and remove the seeds from it.

2. Pour in vegetable oil and add salt, stir and put on fire.

3. Cook adjika for a long time - 1 hour. Cook over low heat, while stirring it periodically.

4. Place in sterilized jars and twist.

That's all the adjika recipes for today. Of course, there are many more of them. We will definitely continue this interesting topic in the future. And now you have a pleasant time in the kitchen and may you be pleased with the result of your work.

Good and tasty blanks for you!

Adjika from tomatoes and peppers for the winter - one of the most common recipes for its preparation, even though it is far from the classic recipe common in the Caucasus. Adjika from tomatoes and peppers for the winter, the step-by-step recipe of which I want to show you today, turns out to be moderately sweet and sour and a little spicy due to the capsicum.

Of course, the amount of hot peppers can be increased in this recipe if you like a spicier adjika. Due to the fact that it is not very hot, it can even be eaten with spoons. Like other types of adjika, it will be a good addition to various meat and fish dishes.

In addition, adjika from tomatoes and peppers for the winter is also useful during baking, stewing vegetables with meat. I often add such adjika to kharcho soup or red borscht, which makes the aroma of these dishes brighter. In short, tomatoes and peppers are so tasty that you will lick your fingers. As you know, adjika from tomatoes with pepper and garlic for the winter will cook with boiling.

Ingredients:

• Bulgarian pepper - 2 kg.,
• Tomatoes - 2 kg.,
• Garlic - 300 gr.,
• Hot chili peppers - 1-2 pcs.,
• Sunflower oil - 4 tbsp spoons,
• Salt - 3 tbsp. spoons,
• Vinegar - 7 tbsp. spoons
• Sugar - 5 tbsp. spoons.

Adjika from tomatoes and peppers for the winter - a recipe

Wash the bell peppers, tomatoes, and hot chili peppers. Cut the bell pepper pods in half lengthwise.

Cut out the seed roll and tail. Rinse the pepper halves under running water. Prepare the hot pepper pods in the same way.

Peel the garlic cloves.

Cut the tomatoes into quarters.

All vegetables for adjika are prepared. Now you need to grind them in a meat grinder or grind them in a blender.

Pour the adjika base into a saucepan.

Cook adjika over low heat for 30 minutes. Stir the adjika during cooking to avoid burning it to the bottom of the pan. After this time, salt the adjika.

Add sugar.

Add sunflower oil.

Pour in the vinegar.

Add dry paprika for a more intense color of adjika.

After adding all the ingredients, stir the adjika. Taste it. Cook it for another 15 minutes over low heat.

Adjika from tomatoes and peppers for the winter. A photo

As you know, real adjika came to us from Georgia itself, which is a thick and rather spicy mass. It is prepared from vegetables such as sweet peppers and chili, with the addition of certain spices. But cooked in Russia, it bears little resemblance to the traditional one, because in its composition, the main ingredient is tomatoes.

Of course, everyone prepares it in their own way, including onions, carrots, walnuts, green apples, horseradish and so on. Personally, I love to cook this piece according to my grandmother's recipe, as well as because it is my favorite one. Be sure to include fresh meaty tomatoes and sweet peppers in its composition, due to which raw adjika comes out very fragrant and tasty. You need to store it in the refrigerator, in small jars. Of course, boiled adjika is also common in our country, which, unlike raw, needs to be rolled into jars.

So, in today's article, we will consider recipes for homemade adjika, which turns out to be truly delicious and aromatic. Just grab it, cook it and try it yourself! Well, if the topic of canning is already on, then you will definitely like it!

Adjika, cooked without boiling, turns out to be quite burning and similar to pasta. It is a red-orange seasoning with salt, various herbs and garlic. In principle, it is not difficult to prepare it, despite this, it can easily complement many dishes.

Ingredients:

• Tomatoes - 2 kg
• bulgarian pepper - 0.5 kg
• chili pepper - 3 pcs
• garlic - 5 heads
• sugar - 1.5 cups
• hops-suneli - 1 tsp
• vinegar 9% - 1/2 cup
• salt to taste.

Cooking method:

First of all, wash all vegetables in water. For bell pepper and chili, remove the stalk, and leave the seeds, cut them together with the tomatoes into medium pieces. We also peel the garlic and use a blender or meat grinder to grind all the chopped vegetables.

Now we shift the finished adjika into clean jars, close the lids and put it in the refrigerator. This is a completely easy way to cook adjika, without cooking.

How to cook horseradish adjika at home

Properly prepared, a savory appetizer goes well with many side dishes. It is prepared from ingredients such as tomatoes, horseradish and garlic. It is very easy to prepare it.

Ingredients:

• Tomatoes - 2.5 kg
• sweet pepper - 1 kg
• chili pepper - 3 pcs
• horseradish root - 4 pieces
• garlic - 3 heads
• vinegar - 1.5 tbsp. l
• vegetable oil - 1 tbsp. l
• sugar - 2 tbsp. l
• salt to taste.

Cooking method:

We wash all vegetables in running water. Remove the stalk from sweet pepper and chili, leave the seeds, you do not need to remove them. We twist in a meat grinder: tomatoes, sweet peppers and chili, peeled garlic and horseradish.

Then add vinegar, vegetable oil, sugar, salt to taste to the twisted mass and mix everything well. Pour the resulting mass into sterilized jars, close the lids and store in the refrigerator.

Cook and eat to your health!

How to cook adjika with apples

It is best to serve this blank with the addition of apples on the table chilled. It goes well with both first and second courses, and even simple sandwiches.

Ingredients:

• Tomatoes - 1 kg
• onions - 200 gr
• apples - 200 gr
• bulgarian pepper - 400 gr
• garlic - 100 gr
• sunflower oil - 150 ml
• bitter pepper - 2 pcs.
• vinegar 9% - 2 tbsp. l
• sugar - 2 tbsp. l
• salt to taste.

Cooking method:

We wash all vegetables except garlic, peel and cut into rather large pieces.

After the contents of the pan boil, reduce the heat to low and cook for one hour. After this time, add the garlic passed through a press, salt, sugar, vinegar and continue to boil for another 1 hour.

Now we shift the hot adjika over sterilized jars, twist the lids with scalded boiling water and leave to cool completely.

From the indicated ingredients, I got, like this, three jars of 480 ml.

Homemade adjika with tomatoes and garlic, no bell pepper

If you suddenly decided to make adjika, but for some reason you did not have bell pepper, do not be discouraged. After all, this blank can be prepared without it. Of course, the taste will be slightly different, but the cooking process will be easier.

Ingredients:

• Tomatoes - 1.5 kg
• bitter red pepper - 400 gr
• garlic - 300 gr
• vinegar - 2 tablespoons
• hops-suneli - 1 tbsp. l
• coriander - 1 tbsp l
• dill - 1 tbsp. l
• salt to taste.

Cooking method:

Rinse the tomatoes in water and cut into medium slices. Then we twist them together with peeled garlic and hot pepper together with seeds in a meat grinder. Then we transfer the whole mass to a large saucepan, add all the necessary spices into it, pour in the vinegar and add salt to taste.

We put on low heat, stirring, bring to a boil and put in sterilized jars, wrap with lids, and leave to cool completely.

After the adjika in the jars has completely cooled down, we put them in the refrigerator for storage.

A simple recipe for homemade adjika without preservation (video)

Enjoy your meal!!!

Calorie content: Not specified
Time for preparing: 60 minutes

Adjika from red bell pepper is prepared easily, without heat treatment, which is why it turns out with a more pronounced taste. This delicious sauce preserves the beneficial properties of vegetables.
By the way, a very interesting dish turns out from pepper -
Adjika from bell pepper: recipe.
The cooking time is 1 hour, and from the specified amount of ingredients, 0.5 liters of conservation is obtained.



Ingredients:

- garlic - 80 g;
- salt - ¾ tbsp;
- Bulgarian pepper - 0.8 kg;
- sugar - 3 tablespoons;
- hot pepper - 50 g;
- vinegar - 120 ml.

Recipe with photo step by step:

1. The taste of red bell pepper adjika depends on the quality of the vegetable. Not all peppers are the same, you need to find the most fragrant, fleshy and juicy pepper, then adjika will turn out to be incredibly tasty. Vegetables should be fresh, without browning or other flaws. Peppers need to be washed and dried with a towel. Then, rid it of the fruit legs and seeds. Cut everything into large slices and fold into a deep container.




2. Next, you need to peel the garlic. In most recipes, it is advised to twist it in a meat grinder, but since you will not boil adjika, it is better to use a garlic press. When you grind garlic with it, try to keep as much juice as possible, it will add spice to the sauce.




3. Then you need to do hot peppers. It needs to be rinsed, dried and cleaned in the same way as Bulgarian. Then pass the pepper mixture through a meat grinder to get the adjika base. You should not use a blender for this, otherwise you risk spoiling the consistency of the dish.




4. In the chopped peppers, add the garlic and juice that formed after chopping it. Mix the mixture thoroughly.






5. Then add vinegar, sugar and salt to the sauce. Mix all the ingredients with a wooden spatula so that they are distributed as evenly as possible.
6. An important stage in the preparation of bell pepper adjika is the preparation of the dishes. The jar and lid must be free of rust, cracks or other defects. Rinse the dishes thoroughly with baking soda and water. After that, sterilize the jar in the oven for 10 minutes, and boil the lid in water for the same amount.




Pour adjika into the prepared container and seal. Thanks to the sterilization procedure for the jar and lid, this sauce can be stored for much longer.




7. Usually adjika from bell pepper according to this recipe is stored in the refrigerator, but you can put it in a cellar or basement. The main thing is that it is cool and dark enough there. Classic Georgian adjika will perfectly complement meat dishes. Enjoy your meal!
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