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Translated from the Abkhaz, adjika simply means salt. In the cuisine of the peoples of Georgia, it is a pasty mass consisting of red hot pepper, herbs and garlic, thickly flavored with salt. The color of the paste can be red or green depending on the color of the pepper used.
We are used to a very spicy spicy seasoning, which traditionally includes tomatoes or tomato paste, which we call adjika. The recipe for its manufacture is simple, most often housewives use the same products, only changing their proportions. But if you search well, you can find quite original ways of harvesting this universal seasoning for the winter, which can not only be served with various dishes, but simply spread on bread. Among the proposed recipes there will be both traditional tomato adjika for us, and several original twists from pumpkin, beets, even plums.
Adjika peasant
This traditional recipe can be prepared even by a novice hostess. It consists of tomatoes familiar to adjika, garlic, Bulgarian and hot peppers. Often, housewives use a similar sauce recipe for the winter with cooking.
Products Used
You will need the following food package:
- ripe tomatoes – 2,5 kg;
- garlic – 5 heads;
- sweet pepper – 1 kg;
- apples – 1 kg;
- carrots – 1 kg;
- hot pepper – 100 g;
- vegetable oil – 200 g;
- vinegar – 200 ml;
- salt – 30 of
Method of preparation
Wash all the vegetables well, peel, grate the carrots.
Remove the skin from the apples, cut out the middle. Cut them into pieces, use a blender to prepare applesauce.
Remove the seeds from the peppers and remove the stalks, rinse under running water.
Cut out all spoiled places from tomatoes, grind all cooked vegetables with a meat grinder.
Put all the ingredients in a stainless steel saucepan, mix, let it boil.
Stew adjika with tomatoes for about an hour, stirring constantly, then turn off the fire, cool.
Pour in the vinegar, add salt, oil, crushed or ground garlic. Stir again, let it brew for 5-6 hours.
Sterilize jars. Adjika prepared according to this simple recipe is covered with nylon lids. They need to be rinsed well and doused with boiling water.
Put the saucepan on the stove and wait for it to boil. As soon as the first bubbles appear, pour into clean jars, seal tightly with lids.
Raw adjika
An easy adjika recipe for the winter, quickly prepared, without tomatoes and heat treatment. The sauce will turn out to be very spicy and more likely to appeal to men (they can easily make it themselves).
Required Products
Take:
- hot pepper – 1 kg;
- garlic – 4 heads;
- cilantro (greens) – 1 bunch;
- hops-suneli – 1 tablespoon;
- bell pepper (preferably red) – 1 kg;
- ground dry cilantro (seeds) – 1 tablespoon;
- salt – to taste.
Method of preparation
Free sweet and bitter peppers from seeds and stalks, peel the garlic.
Before taking the next step, wash your greens and vegetables under running water.
Grind cilantro, pepper and garlic twice in a meat grinder.
Add suneli hops, coriander powder and salt.
Carefully mix the products, arrange in sterile jars, take them to a cool place.
Adjika Georgian
It is not known whether adjika is prepared in Georgia with a similar recipe. It got its name from the use of walnuts. The sauce must be without apples.
Product List
Prepare the following ingredients:
- hot red pepper – 0,5 kg;
- peeled Voloshsky (walnuts) nuts – 150 g;
- garlic – 7 heads;
- tomato paste – 0,5 kg;
- hops-suneli – 2 tablespoons;
- salt – 70 of
Method of preparation
Remove the seeds from the pepper, rinse, chop twice in a meat grinder.
Peel the garlic, grind together with the nuts with a meat grinder three times.
Mix, add suneli hops, add salt and tomato paste.
Arrange in sterile jars, close the lids. Store in refrigerator.
Adjika with pumpkin
Of course, pumpkin is an unusual ingredient for making sauce. But perhaps you will like this original recipe with a photo.
Required Products
You will need:
- pumpkin – 1,5 kg;
- ripe tomatoes – 5 kg;
- garlic – 7 heads;
- hot pepper – 6 pieces;
- carrots – 1 kg;
- sweet pepper – 1 kg;
- apples – 0,5 kg;
- vinegar – 150 ml;
- sugar – 100 g;
- salt – 150 g;
- vegetable oil – 0,5 l;
- ground coriander (seeds) – 1 teaspoon;
- bay leaf – 3 pieces.
Preparation of sauce
The tomato and pumpkin adjika recipe contains many ingredients, but is surprisingly easy to prepare.
Wash, peel carrots and garlic.
Free the apples from the peel and core.
Remove seeds from sweet and hot peppers.
Remove the skin from the pumpkin, remove the seeds.
In this recipe for adjika from tomatoes, it is not necessary to remove the skin from them.
Grind all the vegetables with a meat grinder or interrupt with a blender, mix, boil for 90 minutes over low heat.
Add spices, vegetable oil, vinegar, sugar. Boil for another 30 minutes.
When the preparation of adjika is over, take out the bay leaf, put it in sterilized jars. Roll up.
Beet Adjika
Of course, we are more accustomed to the usual tomato adjika, but often we want to cook something new, original. Adding beetroot not only greatly changes the taste of the sauce, but also softens the effect of hot pepper and garlic on the stomach.
Ingredients Used
Before giving a list of products, we note that this cooking recipe requires the use of only red table beets – sugar or, moreover, fodder will not work.
So, you will need:
- red tomatoes – 3 kg;
- red beetroot – 2 kg;
- sweet pepper – 7 pieces;
- hot pepper – 6 pieces;
- sour apples – 4 pieces;
- garlic – 5 heads;
- sugar – 200 g;
- salt – 2 tablespoons;
- vegetable oil – 200 g.
Preparation of sauce
Boil in sunflower or corn oil with salt and sugar peeled, minced beets with a meat grinder.
After 30 minutes, add chopped tomatoes and boil for the same amount of time.
Wash the peppers, peel, twist in a meat grinder, pour into the sauce, simmer for 20 minutes.
Before completing the preparation of adjika, add peeled, grated apples and garlic passed through a press.
10 minutes after boiling, spread the sauce in sterile jars, roll up.
Put the jars upside down, wrap with an old blanket, leave to cool.
Adjika tomato
Probably, this adjika from tomato received such a name due to the absence of sweet pepper in its composition. It turns out very tasty and quite liquid. Perhaps, if this adjika were not so spicy due to the presence of hot pepper and a large amount of garlic, it would be called ketchup.
We offer a simple recipe for a very tasty adjika with a photo.
Products Used
Required product bundle:
- red tomatoes – 3 kg;
- apples (any) – 1 kg;
- garlic – 7 heads;
- hot pepper – 2 pieces;
- lean butter – 1 glass;
- sugar, salt – to your taste.
Preparation of sauce
This tomato adjika will surely please the whole family, besides, it can be added to borscht, when stewing meat or vegetables, so it’s better to cook it right away from the full volume of products.
Rinse the tomatoes well, cut out the damaged areas, cut into slices, chop with a meat grinder. In this case, the peel from the tomatoes can not be removed.
Remove the skin from the apples and remove the core, chop.
Pour the puree into a saucepan and simmer over low heat for 2-2,5 hours.
Peel, wash, grind bitter pepper in a meat grinder, chop garlic, add to adjika together with sunflower oil.
With constant stirring, add sugar, salt.
How much to cook adjika after boiling, determine for yourself, bringing it to the required density, but not less than 30 minutes.
Adjika “Tkemaleva”
Perhaps this is the most original of all adjika recipes. It was not called tkemali sauce only due to the presence of tomato paste. It is best to use sour plums for this recipe, for example, eel or cherry plum. If you put thorns into business, then you get, in general, something new. So, we figured out the plums, now we’ll tell you how to cook adjika.
Set of products
To make plum adjika, you will need:
- plums of sour varieties or thorns – 2 kg;
- garlic – 5 heads;
- hot pepper – 3 pieces;
- sugar – 200 g;
- salt – 2 tablespoons;
- tomato paste – 2 tablespoons.
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Before preparing this simple plum adjika recipe, you need to pay special attention to the following points:
- It is prepared without oil, therefore, you cannot leave it even for a minute and constantly stir it with a wooden or stainless spoon on a long handle.
- The heat treatment will be very short, as the taste of the sauce will suffer from heavily boiled plums.
- Plums must be of good quality, without worms, external damage, they must be washed thoroughly.
Method of preparation
Wash the plums, remove the seeds from them, grind them in a meat grinder.
Release bitter pepper from seeds, remove the stalk, wash well, chop with a blender.
Free the garlic from the scales and pass through the press.
Combine the products by adding sugar, tomato paste, salt.
Mix the mass so that not only its consistency, but also its color becomes homogeneous.
Boil adjika for 20 minutes, stirring constantly, otherwise it can easily burn.
Arrange in pre-sterilized jars, roll up.
Turn the twists upside down, wrap with an old blanket or towels.
After the adjika from the plums has cooled, put it in a cool, dry place for storage.
Conclusion
Wonderful sauce – adjika. There are probably hundreds of different recipes. We have shown only a few, we hope you will choose one for yourself. Enjoy your meal!