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Adjika is an old tasty spice. Many people like its spicy taste. It is especially good in winter, when during the period of cold weather you want to eat something spicy, spicy and fragrant. Today we will learn how to cook adjika with garlic. There are some interesting recipes.
What is adjika
The traditional seasoning came to us from the Caucasus. There it was prepared according to a special recipe, and it was spicy and salty. Hot pepper and salt are the two main ingredients of traditional adjika. It was inaccessible to the poor and was highly valued.
Today adjika in Our Country is called a fragrant dressing for dishes and at the same time a delicious sauce. Prepare it in the summer and save it for the winter. Homemade adjika can be prepared:
- from tomatoes;
- from sweet pepper;
- from greens with the addition of salt;
- from garlic.
Each hostess prepares it in her own way. Perhaps the main ingredient that they try to use in all recipes is bitter pepper. In some cases, it can be replaced with garlic.
Garlic is a fragrant vegetable with a peculiar taste. It does not add bitterness to the dish, only a thin point. An important rule: garlic does not like long cooking. Having decided to make adjika more fragrant, add garlic to it, but not earlier than five minutes before it is ready. In addition, there is a recipe for adjika without cooking. Let’s talk about all the rules of cooking in order.
Basic rules of preparation
The first rule concerns the quality of products. The preparation of any sauce for the winter requires adherence to the recipe and the use of only high-quality products. If the tomatoes or peppers have gone bad, remove them. This is especially true for recipes without heat treatment.
Another rule concerns water. When using tomatoes, it is best to take fleshy ones, they have less water. Water is harmful for this dish, even tap water. After washing the vegetables thoroughly, be sure to dry them.
Tomatoes are used in the preparation of this sauce very often. It is recommended to remove the peel from them, because even when grinding the product, eating such a dressing is not very pleasant. The peel of a tomato is difficult to chew.
You can grind food for adjika both through a meat grinder and using a blender. If the pepper seems large, it is passed through the meat grinder twice. Vegetables for cooking are never cut with a knife, because they must have the consistency of gruel.
Let’s go directly to the recipes for delicious adjika from tomato, pepper, garlic and other ingredients.
Adjika recipes
This seasoning is ideal for any meat, poultry and fish dishes. It can also be eaten with bread, added to soups and main dishes. Adjika recipes with photos collected here will help you take a different look at this sauce. They are useful for both beginners and housewives with extensive experience.
Recipe #1. Tomato sauce “Adjika”
To cook it, you will need to buy delicious meaty tomatoes. The skin is removed from them and passed through a meat grinder. Enough two kilograms. They buy a kilogram of sweet lettuce peppers for them, clean them from seeds and also pass them through a meat grinder twice. It is better to take a red pepper. Now it’s time for garlic, which you need to take 200 grams. It is also passed through a meat grinder after the pepper. All ground ingredients are mixed, salted (1,5 tablespoons) and sugar is added (half a tablespoon). The last ingredient is 9% vinegar. It will take 1,5 tablespoons for such a volume.
Adjika from tomato and garlic without cooking is ready! It must be poured into clean sterile jars and rolled up.
Recipe number 2. Adjika with horseradish and garlic
This adjika does not undergo heat treatment, and its taste is sharp, bright. For cooking, you need to take 2 kilograms of tomatoes, a kilogram of bell peppers, peel them, cut them and pass them through a meat grinder.
Now it’s time for the hot ingredients. Garlic is taken in the amount of 300 grams, the same amount of horseradish root and hot pepper is needed. Grind the garlic and pepper, passing through a meat grinder twice. Grind the horseradish root with caution. It may cause burns. Below we suggest that you familiarize yourself with a detailed video on how to do this as safely as possible.
After mixing all the ingredients, add a tablespoon of salt and the same amount of vinegar to them, mix everything thoroughly and roll it into jars. Spicy garlic adjika is ready.
Recipe #3. Adjika with greens
This parsley adjika is cooked very quickly. She has an unusual taste, she is spicy. From the greens, we need 2 bunches of parsley, basil and cilantro. If someone does not like cilantro, it can be removed by increasing the amount of parsley.
As a basis, we take three kilograms of sweet salad pepper. It needs to be washed, cleaned and crushed. For bitterness, two and a half heads of garlic and 150 grams of fresh hot pepper are required. Also prepare one and a half tablespoons of salt and grape vinegar for preservation. This vinegar is not as harsh as regular table vinegar.
Finely chop the greens in a blender or twist through a meat grinder. Add the spicy ingredients here, and then salt and mix everything. Grape vinegar will need to add 150 milliliters. After that, fresh adjika is bottled and rolled up for the winter.
Recipe #4. Green adjika in Georgian
This garlic adjika for the winter without cooking will appeal to lovers of very spicy dishes. Moreover, in appearance it is absolutely green, as it is prepared from green products. To prepare it, you will need 200 grams of cilantro, 100 grams of celery and parsley, three green bitter peppers, salt and a large head of garlic.
Its cooking time will be only 15 minutes. Grind the greens, pass pepper, garlic through a meat grinder, add a pinch of salt and mix everything well.
The resulting adjika is not subjected to heat treatment, since the taste and aroma will be lost in the boiled one.
Recipe number 5. Tomato sauce with plums
This adjika from tomato without cooking will appeal to lovers of mild sauces. Not everyone likes to eat bitter dressings on winter days. This sauce will also appeal to children.
For cooking, you will need to take 3,5 kilograms of fleshy tomatoes, one kilogram of sweet peppers, plums, and carrots. 100 grams of garlic is enough for taste, we will season with odorless vegetable oil in the amount of one glass. We use aspirin as a preservative. For this amount of sauce you need a package. Adjika with aspirin will last a long time in the winter and will not deteriorate.
So, we remove the skin from the tomatoes, cut them and douse them with boiling water, chop all other vegetables as well. Aspirin is crushed in a mortar and also added to the ingredients. The resulting sauce is well mixed and rolled into sterilized jars.
If you doubt the safety of the sauce and make it for the first time, we advise you to pay attention to carrots and plums. They can be boiled separately from each other. Boiled carrots and plums do not spoil under the influence of heat.
Recipe #6. Adjika villager
Adjika from Bulgarian pepper always has an unusual summer flavor. It is brighter if the sauce is not boiled, but closed raw in jars. For this recipe, you need to take ripe tomatoes, you can even overripe, in the amount of three kilograms, as well as a kilogram of bell pepper and onions.
For spicy, you need one and a half heads of garlic and 3-4 pieces of bitter pepper. Salt requires at least a tablespoon, you can season the sauce with ground pepper to your taste. We will fill adjika with 9% vinegar (5 tablespoons) and odorless vegetable oil (7 tablespoons).
All vegetables are ground clean and as dry as possible fresh. Then they are mixed in a large basin. Salt, oil and vinegar are added, everything is thoroughly mixed and poured into jars. Banks must be clean and sterilized.
Storage of raw adjika
In addition to the recipes presented, I would like to say a few words about how and where to store the resulting sauce. Adjika without cooking for the winter can easily ferment, which is why the following ingredients must be added to it:
- vegetable oil;
- aspirin tablets;
- coarse salt;
- table vinegar;
- fruit vinegar.
All of them are necessary for the preservation of the sauce, you should not ignore them when preparing a recipe. And even after adding the proposed preservative, rolled up jars are best stored in the cold. A garage, a barn, a cellar and even a refrigerator are well suited for this. Only cold can you keep adjika without cooking for several months.
Most often, it does not stand until spring, but the reason for this is different: the sauce is incredibly tasty, fragrant, everyone loves it, and the jars sell like hot cakes.
If you want to store this sauce on the shelves at room temperature, then you will need to boil all the vegetables for at least an hour. Cooking recipes are almost no different from raw adjika recipes. The list of ingredients is the same. On our site you can find a large number of recipes for this delicious and healthy sauce. Enjoy your meal!