Adjika from tomato classic

Adjika classic is a dish of Caucasian cuisine. Initially, its preparation required a lot of money. First, pepper pods were hung out in the sun, after which they were ground using stones to a homogeneous consistency. Garlic and spices were added to the dish. To simplify this process allows the use of a meat grinder or blender. The main component of adjika is hot pepper, due to which the dish acquires a red tint. Today, the classic recipe allows you to add carrots, tomatoes, sweet peppers, apples when cooking. The dish can be prepared without cooking.

Basic principles of cooking

To get delicious adjika for the winter, follow these recommendations:

• the classic version involves the use of garlic, red pepper and salt;
• when choosing pepper, it should be borne in mind that ripe specimens are the sharpest;
• if the dish turned out to be too spicy, then you can adjust the taste by adding apples;
• you can also reduce the spiciness of the dish with the use of bell pepper;
• the maximum of useful substances is preserved in blanks without cooking;
• for winter preparations, it is better to weld all the components in order to increase the shelf life of adjika;
• adjika has a low calorie content;
• excessive use of adjika can lead to irritation of the stomach;
• before starting cooking, you need to choose the right dishes – an iron or enameled container;
• the dish becomes more fragrant due to the addition of spices (coriander, suneli hops, cilantro);
• for adjika choose ripe and fleshy tomatoes;
• it is better to cook the dish with gloves, especially if hot pepper is used;
• for winter preparations, you need to sterilize jars and lids for them.

The easiest recipe

The classic adjika recipe involves the use of raw vegetables. The dish is prepared quickly enough using a minimum set of components:

1. Sweet pepper (1 kg) is cut into pieces and the stalks are removed.
2. Half a kilo of garlic is peeled.
3. It is also necessary to prepare 3 kg of tomatoes and 150 g of hot peppers.
4. All components are passed through a meat grinder.
5. The resulting vegetable mixture is thoroughly mixed, salt and sugar are added to taste.
6. The vegetable mixture is left overnight without cooking or other processing.
7. The next day, the blanks are laid out in banks.

Cossack adjika

The classic Cossack tomato adjika will appeal to lovers of spicy food:

1. For cooking, 1 kg of tomatoes are required, which must be washed well.
2. Hot red pepper (1 kg is enough) must be washed, then cut and remove the stalk. Seeds can be left, then the sauce will turn out even more spicy.
3. Garlic (three heads) must be peeled and passed through a garlic press.
4. Tomatoes are passed through a blender or meat grinder.
5. The resulting mass is put on the stove and brought to a boil.
6. After the start of boiling, you need to salt the vegetable mass and mix it thoroughly.
7. Garlic and pepper are added to the vegetable mass. The vegetable mixture should boil for a few more minutes, but no more than ten.
8. The finished sauce is poured into jars and rolled up.
9. Banks are wrapped in a blanket for several hours until completely cooled.

Caucasian adjika

Classic Caucasian adjika without cooking will be a good addition to the table:

1. Four sweet peppers are cut into pieces, after which the seeds must be removed from them.
2. Hot pepper (0,3 kg) cut into small pieces. To make adjika less spicy, it is enough to use 0,2 kg of hot pepper.
3. Vegetables prepared in this way are placed in a container and chopped with a blender or meat grinder. As a result, it is necessary to obtain a homogeneous consistency.
4. Salt (2 tablespoons) is added to the finished mixture and adjika is mixed so that the salt is distributed throughout its mass.
5. Basil or cilantro is added to the vegetable mass.
6. The finished mass is laid out in banks.
7. Before using the workpiece, brew for 40 days. After that, you can use adjika as a snack or sauce.

Georgian adjika

A delicious snack can be prepared according to the classic Georgian adjika recipe:

1. Before starting work, it is recommended to wear rubber gloves, as you will have to interact with sharp products.
2. First you need to prepare hot pepper, which is taken 0,4 kg. Stems are removed from vegetables. If you want to achieve maximum sharpness, then leave the seeds.
3. Garlic (0,2 kg) is peeled and finely chopped.
4. Peeled walnuts (150 g) must first be placed in the oven or in a hot pan. This will get rid of excess moisture from the nuts.
5. Finely chop cilantro or other herbs.
6. All prepared components are placed in a blender and grind until a homogeneous mass is obtained. If after processing too much juice is obtained, it must be drained.
7. The finished vegetable mixture is rolled into jars without cooking.

Abkhaz adjika

The traditional Abkhaz adjika recipe includes the following sequence of actions:

1. One onion is peeled and finely chopped.
2. Do the same with garlic, which requires 2 heads.
3. Finely chopped cilantro and basil.
4. Walnuts (150 g) are crushed, to which dry chili peppers, suneli hops and salt are added.
5. All prepared components are mixed. If adjika turns out to be too dry, it can be diluted with water.

The modern version of the Abkhaz adjika involves the use of tomato paste and fresh chili peppers instead of dry peppers.

Classic spicy adjika

Another traditional recipe allows you to get a spicy snack for the winter:

1. Red sweet pepper in the amount of 2 kg is cut into several parts and the seeds and stalks are removed.
2. Similarly, they do with red chili peppers, from which the stalks must be removed.
3. 0,4 kg of garlic is peeled.
4. The prepared components are passed through a meat grinder twice to get the most uniform consistency.
5. Paprika, spices, cilantro are added to the resulting mass.
6. Put the vegetable mixture on a slow fire.
7. When the vegetable mass begins to boil, the container is removed from the heat and poured into jars.

Classic adjika with horseradish

By adding horseradish, you can achieve sharpness and piquancy in adjika. From tomatoes for the winter they get a tasty and unusual snack:

1. Ripe tomatoes (2 kg) cut into pieces. In bell pepper (1 kg), the stalk and seeds must be removed.
2. Then you need to carefully clean one root of fresh horseradish.
3. Tomatoes and sweet peppers are passed through a meat grinder.
4. Ground black pepper is gradually added to the vegetable mass. At the same time, you need to constantly check the taste of the dish in order to avoid excessive spiciness.
5. Horseradish root is crushed and added to adjika.
6. Add 9% vinegar (1 cup) and salt (1 cup) to the dish.
7. The container with the vegetable mass is covered with cling film and left for several hours.
8. After the specified time, the excess liquid is drained, after which adjika is laid out in jars or served at the table.

Spicy adjika

A spicy snack will not be to everyone’s taste. In this case, you can prepare a delicious sauce that contains a minimum of spicy ingredients. Variations of the classic recipe allow you to get more spicy adjika:

1. Ripe tomatoes (3 kg) are cut into pieces, bell peppers (10 pcs.) are cleaned of seeds, carrots (1 kg) must be peeled and cut into small cubes.
2. The next step is to prepare the apples. This will require 12 sweet and sour green apples, which are peeled and the seed pods are cut out.
3. The prepared components are sequentially passed through the meat grinder. Hot pepper will help add piquancy, however, it must be used with caution and periodically check the dish for taste.
4. The resulting vegetable mass is placed in a saucepan and put on fire.
5. When the adjika boils, you need to reduce the heat and stir the mixture for an hour.
6. 10 minutes before removing the dish from the stove, add olive oil (1 cup), vinegar (150 ml), sugar (150 g) and salt (30 g).
7. The finished dish is laid out in jars and served at the table as an appetizer.

Adjika with carrots and onions

A delicious snack is prepared using a simple technology using carrots and onions:

1. 0,5 kg of red bell pepper should be cut and seeds removed.
2. 0,5 kg of carrots and 2,5 kg of tomatoes are cut into several pieces.
3. Hot pepper (3 pcs.) Cut into pieces, removing the stem.
4. 0,2 kg of garlic is peeled.
5. Vegetables prepared in this way are passed through a meat grinder.
6. 0,3 kg of onion is grated.
7. All components are mixed and placed on the stove. You need to simmer the dish for half an hour.
8. Then sugar (1 cup) and salt (a quarter cup) are added to adjika. The dish is cooked for another hour over low heat.
9. If the sauce is prepared for further preservation, then the cooking time is extended to 2,5 hours.
10. At the stage of readiness, 250 ml of vegetable oil is added to the dish.
11. For canning, you need 250 ml of 9% vinegar.
12. Ready adjika is canned or served at the table.

Conclusion

Adjika is a common type of homemade preparations. It is added as a sauce to chicken, duck, pork and other types of meat. You can prepare adjika by mixing raw vegetables or by boiling them. The classic version is prepared on the basis of hot peppers, tomatoes, garlic, spices. If necessary, the taste of the blanks is adjusted by adding sweeter or spicier ingredients.