As you know, the real adjika came to us from Georgia itself, which is a dense and quite sharp mass. It is prepared from vegetables such as sweet peppers and chili, with the addition of certain spices. But cooked in Russia, it does not much resemble the traditional one, because in its composition, the main ingredient is tomatoes.

Of course, they cook it each in their own way, include onion, carrots, walnuts, green apple, horseradish, and so on. Personally, I like to cook this preparation according to my grandmother’s recipe, as well as because it is my favorite. Necessarily its composition includes fresh meaty tomatoes and sweet peppers, due to which raw adjika comes out very aromatic and tasty. It must be stored in the refrigerator, in small jars. Of course, boiled adjika is also common among us, which, unlike raw, needs to be rolled up in jars.

So, in today's article, we will consider recipes for home adjika, which turns out to be really delicious and fragrant. Just grab, cook and try it yourself! Well, if the topic of canning has already come, then you will definitely like it!

Adjika, cooked without cooking, is quite hot and paste-like. This is a red-orange seasoning with salt, various herbs and garlic. In principle, it’s not difficult to cook 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, we wash all the vegetables in the water. With bell pepper and chili, we remove the stem, and leave the seeds, cut together with tomatoes in medium pieces. Peel the garlic and grind all the chopped vegetables with a blender or meat grinder.

Now we shift the finished adjika into clean jars, close the lids and put away to be stored in the refrigerator. Such a completely uncomplicated way of cooking adjika, without cooking.

  How to cook adjika with horseradish at home

Properly cooked spicy appetizer, goes well with many side dishes. It is prepared from ingredients such as: tomatoes, horseradish and garlic. It is very easy to cook.

Ingredients:

• Tomatoes - 2.5 kg
• sweet pepper - 1 kg
• chili pepper - 3 pcs.
• horseradish root - 4 pcs.
• 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 the vegetables in running water. We remove the stalk from sweet pepper and chili, leave the seeds, they do not need to be removed. Twist in a meat grinder: tomatoes, sweet pepper and chili, peeled garlic and horseradish.

Then add the vinegar, vegetable oil, sugar, salt to the twisted mass to taste and mix everything well. We pour the resulting mass into sterilized jars, cover with lids and put it in the refrigerator for storage.

Cook and eat for health!

  How to cook adjika with apples

On the table, this workpiece with the addition of apples is best served chilled. It is perfect for 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 fairly large pieces.

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

Now we transfer hot adjika to the sterilized jars, twist the cap with scalded boiling water and leave it to cool completely.

From these ingredients, I got, like, three jars of 480 ml each.

  Homemade adjika with tomatoes and garlic, without bell pepper

If you suddenly decided to make adjika, but for some reason you did not find bell pepper, do not be discouraged. After all, this workpiece can be cooked 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:

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

We put it on a slow fire, stirring, bring to a boil and put it on sterilized jars, wrap it with lids, and leave it to cool completely.

After adjika in the banks has completely cooled, we remove them for storage in the refrigerator.

  A simple recipe for home adjika without preservation (video)

Bon Appetit!!!

Adjika is a Caucasian seasoning with a burning taste. For this, she is loved by many consumers. However, using it as a food, not everyone thinks about whether this product can cause harm to the body. This is the issue we want to address today. We will tell you what composition adjika has, the benefits and harms of seasoning will be examined by us in full. We will also give you a recipe for making this sauce.

Features of Caucasian adjika

Adjika Composition

The composition of this seasoning includes hot chili pepper, garlic, salt and various herbs. Due to this seasoning has a sharp taste. Note that this seasoning is low in calories. Only 50-60 kcal per 100 g of product, so it will not harm the figure. In addition, the same amount of adjika contains 1-2 grams of protein, 7-8 grams of carbohydrates and 2-3 grams of fat.

Useful properties adjika

This seasoning has the following useful properties.

1. Kindle appetite. This feature of adjika was revealed on sheep. They were given a mixture of salt and pepper. That is why the sheep fed hard and gained weight very quickly.
2. Speeds up the digestion process. It is thanks to this feature that the food that is consumed with adjika is digested very quickly, not having time to be deposited in fat. Consequently, the function of whetting appetite is compensated by an improvement in metabolism and cannot be designated as a negative characteristic of seasoning.
3. Destroys harmful microorganisms present in the body. That is why in the Caucasus it is recommended to use during colds, as well as for their prevention.
4. Accelerates blood circulation.
5. Prevents the formation of cholesterol plaques on the walls of blood vessels. That is why adjika is considered a good prevention of cardiovascular diseases, in particular heart attack.
6. Increases male potency. According to some, adjika is a powerful aphrodesiac, however, no clinical studies have been performed in this area.

Contraindications Adjika

Adjika is not always beneficial to the body. The fact is that it has many contraindications and if you use this seasoning without considering them, it can cause great harm. So adjika should not be used in the following cases.

1. Renal or liver failure in acute form.
2. Various diseases of the gastrointestinal tract. These include gastritis, ulcers, etc. In this case, adjika will increase the irritation of the gastrointestinal mucosa, aggravating the situation.
3. Diseases of the cardiovascular system. We talked about the fact that adjika serves as the prevention of diseases in this area. However, we are talking only about those diseases that are not affected by blood vessels and the heart. If pathology already exists in this system, then it is impossible to cope with it using seasoning. You can only make it worse.
4. High blood pressure. The fact is that adjika increases it even more, which is detrimental to hypertensive patients.
5. The period of bearing a baby. Please note that any spicy seasoning can cause premature birth or miscarriage. Adjika in this regard was no exception, and its use during pregnancy can end very poorly.
6. Lactation period.
7. Children's age up to 12 years.

Adjika:hot Caucasian seasoning for a variety of home cooking

Adjika Recipes

Adjika, the benefits and harms of which we have examined above, has several recipes for cooking. We will give you the most popular ones.

Classic recipe

1. Hot chili pepper - 1 kg.
2. Garlic - 500 gr.
3. Suneli hops - 3 tablespoons.
4. Ground coriander - 3 tablespoons.
5. Dried chopped dill - 3 tablespoons.
6. Parsley - optional.
7. Dill - optional.
8. Cilantro - at will.
9. Fine salt - ¾ cup.

Please note that it is better to cook the product with rubber gloves, since spicy seasonings on the skin can cause irritation.

Before cooking adjika, ground pepper should be dried a little. To do this, put it on a newspaper for several days or hang it in the sun, if possible.

Mix the Suneli hops, ground coriander and dried dill. You should get half a glass. If the yield of the product was a larger volume, then seasonings need to be discarded, and if it is less, then add a little of everything. Grind pepper, garlic and selected herbs in a meat grinder or blender. After that, mix it with spices and salt. Put the resulting adjika in a glass jar with a lid and refrigerate. It is recommended to use it with meat dishes.

Adjika Tomato Recipe

Take:

1. Tomatoes - 3 kg.
2. Garlic - 500 gr.
3. Hot chili pepper - 150 gr.
4. Fine salt - 100 gr.
5. Sugar - 3 tablespoons.

Pass tomatoes, garlic and chili peppers through a meat grinder or chop in a blender. Then add salt and sugar to them. Place the resulting seasoning in small glass jars with lids. Keep adjika in the refrigerator.

Adjika, the benefits and harms of the sauce are fully understood, it is a tasty, but very spicy seasoning. To soften the taste, you can cook it with tomatoes according to the recipe, which you will find in our article. However, even this option has all the contraindications mentioned above. That is why before using it you will need to consult a specialist.

Traditional Abkhaz adjika is prepared on the basis of hot pepper, garlic, salt and herbs.

We offer you not to be limited to just the classics with such a variety of ingredients for burning seasoning. Check out our easy, proven recipes!

How to cook adjika: 3 rules

Green adjika

Business card of Abkhazia. Such adjika is served with many dishes and, of course, with mutton baked on a spit.

What do you need:

• 6–8 large bitter green peppers
• 1 head garlic
• 1 bunch of cilantro
• 1 tbsp. a spoon of salt

How to cook green adjika:

Cut the pepper into small pieces without peeling the seeds.

Grind pepper along with garlic in a mortar or mince several times.

Add salt, mix and let it brew for 15–20 minutes.

The unmatched host of the program, Lara Katsova, shared her family adjika recipe with us, turn on the video!

Russian adjika "Spark"

To borsch, salted bacon with brown bread and boiled potatoes with herring - adjika is ideally suited to traditional Russian dishes. It can be used to prepare sauces for meat and even dressing for pickle and cabbage soup.

What do you need:

• 1 kg of tomatoes
• 1 kg of sweet pepper
• 400 g garlic
• 200 g of 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 cook Russian adjika "Spark":

Hot adjika with basil

Spicy! Very sharp! Even sharper! The universality 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 bitter red pepper (you can add a couple of green peppers)
• 400 g garlic
• 2 bunches of green basil
• 1 bunch of cilantro
• 1 bunch parsley
• 2 tbsp. tablespoons of salt

How to cook stewing adjika with basil:

Walnut adjika

Adjika is not adjika if there are no nuts in it, so they say in the Caucasus. Delicate pleasant aroma, thick consistency and rich piquant taste - this is what makes adjika real!

What do you need:
500 g tomatoes
   400 g walnuts
   200 g of 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. tablespoons of vinegar 9%
   1 teaspoon of salt

How to cook nut adjika:

Peppers are peeled, washed and dried.

Cut tomatoes stems.

Grind tomatoes, peppers, garlic, nuts and herbs in a blender or pass through a meat grinder twice.

Add sunflower oil, vinegar and salt to the finished mass.

Stir and serve right away!

Gorloder, or Siberian adjika with horseradish

A recipe from Siberia is quite capable of competing with hot sauces from sunny Abkhazia. The basis of the horlloder is the vigorous horseradish root. Suitable for meat and fish dishes, corned beef, and especially - for barbecue and home-made sausages-grill.

What do you need:

• 500 g tomatoes
• 50 g horseradish root
• 50 g garlic
• 1.5 teaspoons of salt
• 1 teaspoon sugar

How to cook a hordelder, or Siberian adjika with horseradish:

Grind tomatoes, garlic and horseradish in a meat grinder.

Combine all ingredients, add salt and sugar, mix.

Arrange in sterilized jars, roll up.

Bell pepper adjika

If the seasoning of fire is not to your liking, prepare a light version of this sauce with a sweet and sour taste and light pepper. Such adjika goes well with baked or boiled meat, poultry, fish, potatoes baked in foil and toasted toasts.

What do you need:

• 1 kg of sweet red pepper
• 300 g garlic
• 4-6 red hot peppers
• 50 ml of vinegar 9%
• 4 tbsp. tablespoons of sugar
• 1 tbsp. a spoon of salt

How to cook adjika from bell pepper:

Peppers to clear seeds.

Pepper with garlic and hot pepper, pass through a meat grinder.

Add salt, sugar, vinegar, mix and leave to infuse for 3-4 hours.

Then put in sterilized jars and put in storage in a dark, cold place.

Adjika with apples

An improved and adapted adjika recipe for poultry or grilled fish. To give the sauce a more delicate taste, you can cook without hot pepper or reduce its amount.

What do you need:

• 1 kg of tomatoes
• 500 g of red bell pepper
• 500 g sour apples
• 300 g carrots
• 200 g garlic
• 50 g hot pepper
• 200 ml of refined sunflower oil
• 1 bunch of cilantro
• 1 bunch parsley
• salt to taste

How to cook adjika with apples:

Peel and chop all vegetables with greens in a blender or meat grinder.

Add salt and sunflower oil.

Bring to a boil and cook on the slowest fire for 2.5 hours.

Transfer to sterilized jars and roll up.

Adjika with plums

Delicate and soft adjika with plums goes well with game, boiled potatoes and baked vegetables, chicken meatballs and pork chops.

What you need:

• 500 g plums (choose not sweet and even sour plums)
• 500 g bell pepper
• 2 heads of garlic
• 2 hot peppers
• 1 tbsp tomato paste
• 100 g sugar
• 2 teaspoons of vinegar 9%
• 2 tbsp. tablespoons of salt

How to cook adjika with plums:

Peppers should be removed from seeds, plums - from seeds.


Pass sweet pepper, plums, garlic, hot pepper along with seeds through a meat grinder.

Put the chopped 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 cooking.

Transfer the finished mixture to sterilized jars, roll up, turn over and leave it until it cools completely.

Baked pumpkin adjika

Baked vegetables give this adjika a surprisingly delicate texture, and pumpkin - an unusual and at the same time unobtrusive aroma. Light, spicy, moderately sharp, with subtle acidity.

What do you need:

• 500 g pumpkin
• 200 g apples
• 200 g bell pepper
• 200 g onions
• 1 lemon
• 1 head garlic
• 1 bunch of basil
• 1 bunch of cilantro
• 50 ml refined vegetable oil
• 1 hot pepper
• 1 teaspoon of salt

How to cook baked pumpkin adjika:

Peel pumpkin and onion, apple and pepper - from seeds. Cut pumpkin and onion into pieces of any size.


Wrap pumpkin, onion, apples and pepper in foil, bake at 200 ° C for 35 minutes. Then peel the apple and pepper.

3. Grind all baked vegetables in a blender.

Grind garlic, lemon and herbs in a blender into a homogeneous mass.

Combine the vegetables with lemon dressing, mix and serve right away.

Adjika pickles

Remained pickles from last year's stocks? Make spicy 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 pickles
• 1 head garlic
• 3 tbsp. tablespoons tomato paste
• 2 tbsp. tablespoons refined sunflower oil
• apple cider vinegar - to taste
• 1 pinch of ground black pepper
• 1 pinch of ground red pepper

How to make adjika from pickles:

Peel and grate cucumbers or grind in a blender. If there is a lot of fluid, drain.

Pass the garlic through the press.

Combine cucumbers, garlic, tomato paste, vegetable oil, vinegar and spices.

Stir and leave in the refrigerator for 1-2 hours.