Always prepared in large quantities. We have Caucasian cuisine to thank for adjika. Each nationality, of course, has its own similar product. And such products are called differently.

This is what we generally called this dish before - a spicy appetizer. In the villages they called it a gorloder. But currently Caucasian kitchen became very common, and therefore many began to call this spicy snack adjika. And adjika is an Abkhaz word, literally translated means salt.

There are many legends about how adjika became adjika. They're all beautiful, but I think it's much simpler. As an example, the Russians came up with the idea of ​​putting tomatoes in adjika and even make adjika without pepper. There are others unconventional recipes- adjika with zucchini, plums, apples, or with the addition of gooseberries.

Here we will look at several different, including original, recipes for preparing this delicious seasoning.

Adjika for the winter from tomatoes and apples, carrots and garlic, hot peppers and spices

This seasoning serves great snack It’s good with meat, poultry, fish, cheese, and almost any product. Even just with bread. Let's cook.

Menu:

1. Recipe for adjika from tomatoes with garlic and pepper for the winter with cooking

   
   

   
   

   Makes approximately 2.5 liters of finished seasoning

   • Tomatoes - 1.2 kg.
   • Carrots - 0.5 kg.
   • Bell pepper - 0.5 kg.
   • Apples - 0.5 kg.
   • Garlic - 2 heads
   • Hot pepper to taste - we have 1 small pepper
   • Salt - 1.5 tbsp. l.
   • Sugar - 100 g.
   • Vegetable oil - 125 ml.
   • Table vinegar 9% - 125 ml.

   Preparation:

   1. Wash all the vegetables and let them dry. We will weigh the vegetables after we peel and cut them.

   
   

   2. Grind the tomatoes in a meat grinder and pour them into a deep bowl for cooking. You can remove the skin from the tomatoes, we usually don’t, for this recipe. Add carrots, also minced in a meat grinder, to the tomatoes.

   
   

   3. We send the scrolled one there Bell pepper, apples rolled with hot pepper.

   
   

   4. Add salt and sugar. Pour in vegetable oil. Mix everything well. We ended up with a rather thick vegetable mass.

   
   

   5. Place the pan with this mixture on the stove and bring to a boil over low heat.

   
   

   6. Cook, stirring occasionally until desired thickness. Usually cooking takes 2-3 hours. 15 minutes before readiness, add chopped garlic. Stir and taste what is missing. If you find adjika not very spicy, at this point you can add ground red hot pepper to taste.

   7. About a couple of minutes before it’s ready, add vinegar. Bring to a boil and remove from heat.

   
   

   8. Pour hot adjika into pre-sterilized jars.

   We usually sterilize jars in the oven.

   Wash jars with soda or mustard without using chemicals. We put them in cold oven. Turn on the temperature 120°-130°. After the temperature reaches the set temperature, warm it up for another 5-7 minutes. Turn off the oven, open the door and leave the jars there until we need them. This means an hour and a half, not a day later. They should become dry.

   Pour boiling water over the lids and keep for 5-7 minutes.

   9. Seal the jars with the lids you have. These can be metal ones, which need to be rolled up with a special machine, or screw ones, which are now fashionable and really convenient. Which we simply twist by hand.

   
   

   10. Immediately turn the jars over. I would like to remind you, do not place jars directly on the table. Place a towel or wooden board. The table may be cold for hot cans and they may burst.

   Wrap the jars in towels and let them cool completely.

   Store jars in a cool place. But I think that such a preparation can be stored at room temperature.

   Bon appetit!

   1. Adjika for the winter from tomatoes and garlic with hot red pepper

      
      

      
      

      Yield: 3 liters of adjika

      • Red bell pepper, peeled - 2 kg.
      • Medium tomatoes - 10 pcs.
      • Bitter red pepper - 4 pcs.
      • Peeled garlic - 200 g.
      • Sugar - 100 g.
      • Vegetable oil - 100 g.
      • Salt - 1 tbsp. l.

      Preparation:

      You probably noticed that all our vegetables are red. And sweet peppers, and tomatoes, and hot peppers. This way the finished adjika will be more beautiful.

      When you buy vegetables (well, if your own, from the garden, that’s even better), take a little more. Not 2 kg, but 2.2 kg. Because when you peel them, there will be fewer of them, and we need the amount indicated in the ingredients. We weigh everything that has already been cleaned.

      
      

      1. Cut off the stem of the hot pepper. We leave the seeds inside. They give special taste this spicy snack, and sharpness too. Those who do not like spicy food or cannot eat it can remove the seeds.

      2. Peel the garlic. We got 200 g of it, which is about 4 heads of garlic.

      
      

      3. To make the tomatoes easy to peel, boil water. We make a cross-shaped cut on the tomatoes and lower them into boiling water for 2-3 minutes. Take it out, you can dip it in cold water or place it under the tap so as not to burn yourself when we remove the skin and after that, the skin can be removed very easily.

      4. Remove the stem of the tomatoes and cut into 2-4 parts. We also remove the stalk of sweet peppers, but unlike bitter peppers, we also remove the seeds and white veins inside. Cut the peppers into halves.

      
      

      5. Now we need to pass all the prepared vegetables through a meat grinder. Since we have them fully prepared, this will be easy, simple and quick.

      6. Grind everything through a meat grinder, add salt, sugar and vegetable oil and mix everything well.

      7. Place vegetable mixture on the fire and bring to a boil. Reduce heat to medium and cook for another 30 minutes. Don't forget to stir periodically so that nothing burns.

      
      
      

      While the vegetables are cooking, sterilize the jars

      Pour water into a small saucepan, bring to a boil and when the water boils, place the pre-washed jar slightly diagonally in boiling water, neck down, and hold for about 1 minute.

      This method can be used when you need to do it quickly. But it’s better not to rush and sterilize using the method described in the previous recipe.

      
      

      8. Pour the still boiling adjika into sterilized jars. Immediately close with sterilized lids and roll up.

      
      

      9. Turn the rolled up jars upside down and place them immediately on a towel. Let's check if they are leaking anywhere. Cover the jars with towels or a blanket and leave until completely cool. Then we send it to a permanent storage location.

      Our adjika for the winter turned out beautiful, aromatic, thick, rich. Of course, we immediately set aside some of it, did not preserve it, but served it on the table.

      Without waiting for winter, I want to open another jar.

      Bon appetit!

      1. Adjika for the winter original recipe

      
      

      
      

      5 cans of 400 g.

      • Tomatoes - 1.2 kg.
      • Garlic - 1 head (70 g)
      • Red hot peppers— 3-4 pcs.
      • Sweet red pepper - 400 g. (2 pcs.)
      • Medium apples - 2 pcs.
      • Onions - 2 medium heads
      • Carrots - 300 g.
      • Vegetable oil - 70 ml.
      • Table vinegar 6% - 40 ml.
      • Sugar - 50 g.
      • Salt - 1 tbsp.
      • Ground allspice - 1/2 tsp.
      • Dried basil and oregano - 1 tsp. (to taste) can be fresh.

      Preparation:

      1. Prepare all the vegetables. Wash and dry.

      2. Cut out the stem of the tomatoes and cut the tomatoes into 2-4 parts. We cut the apples into several parts, depending on their size, so that they fit into the meat grinder. We cut out the seeds, along with the bed. We did not peel the apples. If you know what kind of apples you have, you don’t have to peel them either, but if you bought them at the store, it’s better to peel them.

      3. Cut the sweet pepper in half, if you want into 4 parts, again, to make it easier to put it into a meat grinder, remove the stalk and seeds with veins. We don’t clean the inside of the red hot pepper, just cut off the tip and the stem. If you don't like it spicy, remove the seeds too.

      4. Cut the onion into 3-4 parts and pass all the vegetables through a meat grinder.

      
      

      5. Pour sugar into the rolled vegetables, pour in vinegar, and pour in vegetable oil. Add a little ground allspice, as well as oregano and basil.

      6. Place this entire vegetable mixture in a saucepan in which we will cook. It is advisable that the pan has a thick bottom.

      7. Add a level tablespoon of salt, mix and place on the stove.

      8. Bring to a boil, reduce heat to low, cover with a lid and cook for 1 hour, stirring occasionally.

      
      

      9. At the end of cooking, put the adjika into jars.

      
      

      10. Tighten the jars and turn them upside down. Cover with something warm and let cool completely.

      Our original, fragrant, spiced adjika is ready for the winter.

      Bon appetit!

      1. Video - Adjika with apples and carrots for the winter

Red hot pepper is a kind of vegetable that no one is indifferent to. Some people use it and enjoy its spiciness, others cannot stand the heat of this pepper at all, believing that consuming it has a detrimental effect on the body. Most likely, they are simply unfamiliar with beneficial properties hot pepper.

Let's figure out what are the benefits of red hot pepper? Residents of Mexico claim that it brightens the mind, while residents of Thailand and India use hot pepper most of all and are sure that it is to him that we owe our good health. Hindus believe that if it were not for red pepper, the country's poor population would have died out long ago due to poor nutrition.

Hot peppers can really bring a lot of benefits to our body. It breaks all records for vitamin C content. Red pepper also contains other vitamins and vital microelements - iron, zinc, magnesium, calcium, potassium, sodium, phosphorus. Pepper also contains fatty oils, capsanthin, capsorubin, sugar, quarantine, and carotenoids.

Red pepper should be consumed in moderation, which will strengthen the digestive system and increase appetite, and will also have an overall strengthening effect on the body. In addition, hot pepper helps improve blood circulation, increase the secretion of gastric juice, get rid of benign tumors, and also alleviate the condition of people who suffer from allergies and bronchial asthma.

I am sharing a recipe for adjika made from red hot pepper and garlic. Adjika turns out incredibly tasty and very spicy, so do not forget that you will need to use it with caution and in moderation.

To prepare adjika from red hot pepper with garlic, you will need:

hot red pepper – 4 kg
dried red hot pepper – 1 kg
garlic – 1 kg
ground coriander – 500 g
khmeli-suneli – 200 g
coarse salt - to taste

1. Wash both types of peppers, then remove stems and seeds. Be sure to use household gloves to avoid burning your skin!
2. Scroll the prepared pepper through a meat grinder with a fine grid. Then mince the garlic. Mix everything.
3. Add to the resulting mass ground coriander, suneli hops and coarse salt. If you decide to use fine salt, then know that such adjika can deteriorate relatively quickly. So, add enough salt so that the adjika becomes very salty. Gradually add salt in small portions until the salt stops dissolving in the adjika.
4. Place the finished adjika into prepared jars and place in the refrigerator.

At the beginning of autumn, the harvest is harvested and the main vegetable salads prepared. It's time for sauces. Vegetables are chopped in them, which means crooked, overripe, ugly fruits will find use. I cook tomatoes in own juice, horseradish, sometimes ketchup and all sorts of options under the general name: “”.
And all because they began to call the most adjika. Known: sweet adjika, canned adjika, sweet pepper adjika, with carrots and apples. It is preserved with vinegar, made raw, boiled for a long time or not cooked at all. But whatever you call it, the main thing is it’s delicious.

Historically, adjika is prepared from hot pepper, garlic and spices. (Look

Take 1 kg. red long capsicum. It dries quickly, so you need to cook it right away.
Garlic – 3 – 4 large heads. Better with blue skin.

Lots of green cilantro, coriander seeds and suneli hops. At least a tablespoon of dry spices. 1 tsp of ground black pepper is enough.

Remove stems and seeds from red peppers. They give excessive bitterness. All ingredients are passed through a meat grinder. Add salt and vinegar. Place in small glass jars and close nylon covers. Adjika is prepared without cooking. With such a combination of peppers and spices, there is simply nothing to spoil.

Adjika is prepared from hot pepper without cooking different recipes. For example, this combination.

Spicy adjika from sweet pepper

Red hot pepper – 200g.
Red sweet pepper – 0.5 kg.
Garlic – 300g.
Tomatoes – 0.5 kg.
Salt – 6-7 tbsp.
Khmeli-suneli – 2 tbsp.

Remove sweet peppers from stems and seeds. Peel the garlic and chop coarsely. Pour the garlic into the pepper cases and leave for a while to internal walls peppers soaked in garlic. Meanwhile, remove the seeds from the hot peppers and chop the tomatoes coarsely.

Pass everything through a meat grinder. Add salt and suneli hops.

Mix. Stored under nylon covers.

This homemade adjika recipe allows you to add sunflower oil. For the entire volume, no more than half a glass.
If you want something unusual, you can add walnuts taste. Also mix everything. You can pass it through the meat grinder again. It will work out delicious seasoning To meat dishes– adjika with nuts.

Adjika with carrots and apples

Red sweet pepper – 1 kg.
Tomatoes – 1 kg.
Carrots, onions, sour apples– 0.5 kg each.
Hot pepper – 2 pods. Sunflower Oil – 2 tbsp.
Salt and garlic to taste.

Remove seeds from peppers. Wash the carrots thoroughly and cut them. Coarsely chop the apples, removing the cores. Tomatoes – halve, butts cut off. Pass all vegetables through a meat grinder. Pour oil into a wide saucepan. Pour in the mixture and heat slowly. Cook for about 30 minutes.

Finely chop or crush the garlic. Add along with salt for 3 minutes. until the end of cooking.

There is no need to specially preserve adjika. Hot peppers and tomatoes replace vinegar and long heat treatment. It is enough to sterilize the jars. Homemade adjika is laid out hot and immediately closed hermetically.

In terms of taste and spiciness, today any adjika is allowed, even sweet. It's more like a condiment or a sandwich vegetable mix.

Sweet adjika recipe

Tomatoes – 3kg.
Sweet peppers, carrots, onions, apples – 500g each. everyone
A head of garlic, 2 chili peppers or 1 tbsp. ground red pepper.
Sugar – 150-200g.

It is prepared in the same way as above, adjika with carrots and apples. It takes an hour to cook. Place hot and roll up immediately. Wrap the jars for long cooling.

My adjika from hot pepper

I take slightly dried hot peppers, tomatoes, garlic, cumin, coriander, paprika, and salt. The proportions are arbitrary. If you want it spicier, that means more pepper and garlic; if you want it milder, you need to increase the amount of tomatoes. Today I did this:
Tomatoes – 1 kg.
Hot pepper – 5 long pods.
Garlic – 1 head.
Zira, coriander, paprika - 1 tbsp each. everyone.
Salt – 1.5 tbsp.

Coarsely chopped the tomatoes. Peeled and chopped the pepper.

Spices were poured into the bottom of the cauldron. Heated them up until they appeared wonderful aroma. I put tomatoes and peppers on them. Cook until soft, about 10 minutes. Punched it with a blender. I added salt. Squeezed out the garlic. Tastes freshly cooked homemade adjika should be a little salty and hot. Over time the taste will soften.

Place it in a small bowl and close tightly.

Adjika from sweet pepper