Adjika is considered to be a wonderful snack that will lift not only the appetite, but also the mood.
General principles of cooking delicious adjika
- Tasty adjika should have a uniform thick consistency with the aromas of the spices from which it is prepared.
- The dish requires red, dense tomatoes, pepper, salt. Sometimes add tart-sour apples, onions. It all depends on the desired taste.
- There are recipes in which products do not need heat treatment, respectively, do not require a lot of time. It is only necessary to grind and mix the necessary components, roll them into jars.
- If the vegetables used are overripe, it is better to boil the mass.
- Spices are added to the dish to give it a special taste: oregano, suneli hops, shambhala, tarragon.
- The composition of adzhika can be different, but invariably there is one thing - a sharp taste.
Tasty raw adjika without preservation
Ingredients
solid sweet and sour apples - 320 gr.
middle-aged tomatoes - 390 gr.
bitter pepper - 145 gr.
tomato paste - 48 gr.
sweet red pepper - 520 gr.
salt to taste
garlic - 335 gr.
carrots - 340 gr.
parsley root - 400 gr.
mustard - 115 gr.
Cooking method
Remove the core of the apples. Cut into medium-sized slices.
Rinse the tomatoes. Cut into several pieces.
Pods of hot pepper cut in half. Cut the middle with the seeds. Cut into strips.
Sweet pepper to get rid of the stem with seeds. To cut in cubes.
Remove the peel from carrots. Cut the vegetable into small pieces.
Ingredients to lay in a meat grinder. Grind to a pasty mass. Put in a deep container.
Add tomato paste for beauty.
Pour vinegar. Mix.
Put mustard into the mixture. Salt To stir thoroughly.
Prepare glass jars: wash and dry.
Spread them delicious adjika.
The dish can be used immediately or after 2 days, so that delicious adjika is infused.
Delicious adjika from zucchini
Ingredients
sweet pepper - 1.45 kg
zucchini - 5.35 kg
hot pepper - 0.55 kg
chives - 220 g
sour apples - 0.95 kg
Carrots - 0.87 kg
Olive Oil - 280 ml
Vinegar - 115 ml
Sugar - 180 g
Salt - 95 g
Cooking method
Wash bell peppers. Cut in the middle. Take out the grain. Grind.
Garlic to get rid of the husks.
Pods of bitter pepper rinse with water. Rid them of stalks and seeds. Cut into pieces.
Rinse the zucchini. Cut into medium sized pieces, do not peel off.
Pass the prepared components through a meat grinder several times.
Pure apples cut into 2 parts. Take out the core. Grate. Put in a bowl with chopped products.
Cut off the top of carrots. Grate the vegetable. Add to mass.
Pour in the vinegar. Mix.
Add butter. Salt
Pour out the specified amount of sugar.
Vegetable mass put in the pan. Put on the fire. Cook for 110 minutes.
Rinse glass jars in warm water with soda. Hold for several minutes over steam with boiling water.
Spread hot delicious adjika in them.
Add vinegar to each jar: for 0.5 l - 18 ml of the product.
Capillate containers with tin lids. Put in a cold place.
Fragrant and tasty adjika with zucchini is ready for use after complete cooling.
Tasty adjika with eggplant for the winter
From the provided quantity of products, 1 liter of the dish will be obtained.
Ingredients
Fleshy pods of sweet pepper - 170 g
eggplant - 1.3 kg
ripe tomatoes - 570 g
hot pepper - 1 pod
garlic - 12 tooth.
granulated sugar - 48 g
vinegar - 55 ml
vegetable oil - 80 ml
salt - 26 g
Cooking method
Remove seeds from pepper. Cut into large pieces.
Wash the tomatoes thoroughly. To dry Cut into large pieces.
Grind the peeled garlic cloves.
Wash the hot pepper. Rid of seed bolls. Cut into slices.
Grind vegetables in a blender. Put in a large pot. Bring mass to a boil.
Add sugar. Mix.
Salt Pour vinegar.
Add butter. To stir thoroughly.
Mass bring to a boil.
Rinse the eggplants with clean running water. Cut into slices 3 cm thick. Put in a boiling vegetable mixture. Control the degree of preparedness of eggplant - the vegetable should not be too soft and mucilage.
Prepare glass containers for preservation: wash cans, sterilize. Fill with hot delicious adjika. Quickly roll up.
Turn containers over. Put in a warm place. Cover with a thick cloth.
Delicious adjika is ready to use.
Red delicious adjika
Ingredients
0.85 kg of carrots;
220 ml of sunflower oil;
180 g of sugar;
2.94 kg of ripe tomatoes;
80 g of salt;
235 g of garlic;
1.25 kg of sweet pepper;
150 grams of bitter peppers.
Cooking method
Rinse the tomatoes with water. Cut into pieces. Cut into slices.
With a carrot remove a thin layer of peel. Cut into slices.
From sweet pepper cut partitions with seeds. Cut into strips.
Grind vegetables with a blender.
Pour oil into mass, pour sugar.
Pour out rock salt. Mix.
Put the raw mass in a pan.
Simmer the mixture, stirring for 50 minutes.
Garlic to get rid of the husks. Cut into slices.
Hot pepper to remove from seeds and cut into rings.
Components mince. Add to mixture.
Tasty adjika bring to a boil.
Put in sterilized jars. Cork polyethylene caps.
Put the cooled dish in the fridge.
Tasty adjika with apples
Ingredients
Tomatoes - 3.85 kg
Bulgarian pepper - 0,9 kg
Apples Antonovka - 2.1 kg
Hot peppers - 320 g
Carrots - 0.97 kg
Garlic - 460 g
Onions - 620 g
Vegetable oil - 85 ml
Salt - to taste
Cooking method
Tomatoes fleshy varieties cut into 4 parts.
Slice the sweet pepper into strips.
Rinse the apples. Cut the bones. Peeled halves cut into several pieces.
Peel the husks from the onions. Grind the vegetable.
Peel the carrots and garlic cloves. Chop into pieces.
Remove the stem from hot peppers. Seeds leave.
Scroll through the ingredients in a meat grinder.
Salt to taste.
Transfer the mixture to an enamel pot.
Pour out vegetable oil.
Cook adjika for about 40 minutes, stirring constantly.
When the delicious adjika is ready, pour into clean, dry jars. Close.
The finished dish will have a sour taste. Serve with meat.
Delicious garlic adjika
For cooking adzhika should not use yellow or orange tomatoes. Vegetables of such shades will affect the color of the sauce - it will turn out pale and ugly.
Ingredients
Red tomatoes - 0.5 kg
Bell peppers - 2 pcs.
Garlic - Head
Carrots - 240 g
Bitter Capsicum - 4 pcs.
Sour apples - 280 g
Salt - 3 tbsp. l
Flavourless sunflower oil - 215 ml
Sugar - 110 g
Cooking method
Peel the tomatoes.
Peel the garlic.
Extract seeds from all types of peppers.
Cut off the peel with carrots. Vegetable cut into circles.
Take off the skin of apples. Take out the core.
Chop vegetables with a food processor.
Add sugar to the resulting mass.
Pour out oil. Mix.
Salt the mixture. Simmer for 25 minutes.
Wash the jars thoroughly. Container must be sterile.
Hot delicious adjika spread on the banks. Close the lids.
Delicious adjika - the best sauce for barbecue
Ingredients
1 kg of hot pepper
7 large heads of garlic
300 g fine cilantro
45 g of finely ground dill
35 g basil
155 g walnut kernels
25 grams of coriander
1 tsp salt
18 ml 70% vinegar
35 ml of vegetable oil
Cooking method
Rinse thoroughly. Fold on a towel to allow liquid to drain. Grind with a sharp knife.
Rinse pepper. Twist in a meat grinder. Add to container.
Add seasonings. Salt Put on a slow fire. Boil for 15 minutes.
At the end of cooking squeeze the peeled garlic. Add vinegar.
Bring the aromatic mixture to a boil. Hot-cooked in an oven-roasted jar. Cover with boiled lids.
Put to sterilize: put all containers with delicious adjika in a large basin, pour hot water. Three-liter jar sterilize 45 minutes, liter - 20 minutes.
Screw the lids onto the cans. Wrap a blanket.
After cooling completely, take out the jars in a cool place for storage. The shelf life of delicious adzhika is one and a half years.
Tasty adjika - a classic recipe
Ingredients
hot peppers - 4.8 kg
garlic cloves - 0.45 kg
coriander - 220 g
sea salt - 850 g
zira - 36 g
uzo-suneli - 36 g
Cooking method
Pepper spread out on a paper towel.
Dry for 2 days.
Grind coriander.
Lubricate hands with oil. Wear rubber gloves.
Rinse the pepper thoroughly. Cut. Take out the seeds and septum.
Peel the garlic.
Ingredients chopped in a combine. Mix the resulting mixture with coriander.
Add cumin, ucho-suneli and salt. Mix.
Ready adjika to shift in the banks sterilized over the steam. Screw on the covers.
Store adjika in a cool place.
Serve with first courses, stews, salads.
Tasty adjika with a green tint
Ingredients
basil - 1 beam.
walnut oil - 40 ml
mint - 20 g
parsley - 4 bunch.
dill and cilantro - 2 puff.
cloves of young garlic - 35 pcs.
fresh hot pepper - 270 g
salt - 45 g
Cooking method
Rinse the herbs.
Remove from the garlic husk.
Cut ponytails from pepper.
Prepared ingredients grind in a blender.
Add butter and salt. Mix well.
Rinse small jars.
Spread the adjika into prepared containers.
Keep the dish prepared in this way in the refrigerator.
Delicious adjika - subtleties and secrets
- Watery varieties of tomato will affect the consistency of the dish - it will be watery, although it will not affect the taste.
- To keep tasty adjika for a long time, the jars must be rolled up with metal lids. If nylon covers are used, vegetable paste is best stored in the refrigerator.
- Seeds of spices and spices can be ignited in a griddle or in the oven. Then the aroma of the dish will be more saturated. Ingredients should be placed on a heated surface and gradually increase the temperature. The ingredients will give adjika a rich flavor.
- It is advisable to slightly pepper the pepper so that a large amount of excess moisture does not form in the mass.
- If the vegetable mixture is placed in jars hot, and the lids are poured with a small amount of vinegar, rolled vegetable mass will not deteriorate even at room temperature.
- In the preparation of adzhika should avoid contact of red pepper and metal surfaces, since oxidation can occur. Because of this, the taste of the dish will deteriorate.
- If the main ingredients are tomatoes and sour apples, the mass can not be sterilized. The shelf life of such adjika will not exceed 2-2.5 months. It will have to decompose into sterile jars, close the caps of nylon, put in the refrigerator.
- Freshly cooked red adjika served with baked or fried meat. Also, the mixture is added to vegetable dishes.
- Adjika can be used to grease poultry before baking. Vegetable mix with spices contributes to the appearance of a fragrant and golden crust.
- The garlic used should have a purple hue.
- It is better to grind the spices with a coffee grinder, but not to dust.
- For cooking adzhika better to use coarse, even sea salt without various additives.
- Spicy delicious adjika goes well with chabrom, bay leaf, marjoram and saffron.
- All products must be ground to a paste.
- Pepper should be thoroughly cleaned of seeds, otherwise the dish will turn out too spicy.
- If the vegetables are stewed in an enamel bowl, a flame divider is recommended.
- Green delicious adjika has a mild flavor. It should be added to the stew of poultry, fish, sauces. This dish goes well with eggplant and squash caviar.
- Bulgarian pepper must be ripe and fleshy inside. The ripe the vegetable, the less bitterness in it.
- When boiling, the mass must be constantly stirred so that it does not burn.
- Vegetables should be cut into pieces that fit in the mouth of the meat grinder.
- Burning acute adjika can be used by people with excellent health.
- To soften the taste of the hot mixture, replace the hot pepper with paprika.
- Raw tasty adjika that does not require conservation, is a source of vitamins. The products included in the composition are not thermally processed, therefore, substances important for the human body are preserved.
- Vegetable mix should be well salted. Salt helps keep foods as long as possible and prevents them from souring.
- To grind the components using a meat grinder, food processor or blender.
- To the dish had a sharp taste, you must add hot peppers. Otherwise, the delicious adjika will be spicy without much spice.
- Vegetable paste will acquire a viscous consistency if you add blue fenugreek.
- If delicious adjika is very spicy, you can add carrots. A vegetable is able to soften the spice.
