Adjika from tomatoes and peppers for the winter

The traditional seasoning of the Caucasian peoples, adjika, has undergone several changes in the tradition, which are primarily due to natural conditions, the need to preserve vegetables in a processed form in the winter, and the desire to soften the spicy taste of the seasoning.

Therefore, other vegetables were added to the main composition of adjika (hot peppers, herbs, garlic, salt): sweet peppers, tomatoes, carrots, eggplants, zucchini.

Recipe 1 (from tomatoes and peppers)

What will be required:

• Tomato – 3 kg;
• Bulgarian pepper – 1 kg;
• Garlic – 300 g;
• Hot pepper – 3 pcs.;
• Carrots – 1 kg;
• Sour apples – 1 kg;
• Salt (preferably coarse) – 1/4 tbsp.;
• Granulated sugar – 1 tbsp.;
• Acetic acid 9% – 1/2 tbsp.;
• Sunflower oil – 1 tbsp.

Procedure:

1. Vegetables are washed and allowed to drain.
2. The seeds and stalk are taken out from the bell pepper, the core from the apples.
3. Carrots are peeled, tomatoes are also freed from the skin.
4. Garlic is cleaned.
5. All prepared components are passed through a meat grinder 2 times.
6. Put to cook for an hour.
7. When the cooking time is up, add salt, sugar, vinegar, sunflower oil and finely chopped garlic. Boil for another 10 minutes.
8. Arrange in clean jars and sterilize for a quarter of an hour.
9. Then roll up the containers and place under a blanket to cool slowly.

Tomato and pepper adjika has a milder taste than its Abkhaz counterpart. It will come in handy with the main dishes of rice, potatoes, pasta, meat and poultry.

Recipe 2

Composition:

• Chili peppers – 2 pcs.;
• Tomatoes – 3 kg;
• Sweet pepper – 2 kg;
• Garlic – 1 head;
• Salt – 2 tbsp l .;
• Coriander – 1 tbsp. l.;
• Parsley – to taste;
• cilantro – to taste;
• Allspice – 5 peas;
• Ground black pepper – to taste.

Procedure:

1. Vegetables and herbs are thoroughly washed and dried.
2. Sweet peppers are freed from seeds and stalks.
3. The garlic is cleaned.
4. Vegetables are chopped with a meat grinder or blender.
5. Add salt, finely chopped herbs and coriander powder.
6. Boil the mixture for about half an hour.
7. At the end of cooking, acetic acid is added.
8. Roll the still hot mass into sterile jars.

Seasoning is stored in the refrigerator. It is used as an addition to meat, poultry, fish, side dishes and as an addition to soups. Pepper adjika is medium spicy and very fragrant.

Recipe 3

Required products:

• Basil – 1 bunch;
• Dill – 1 bunch;
• Cilantro – 1 bunch;
• Tarragon – 1/2 bunch;
• Mint – 2-3 branches;
• Thyme – 2-3 sprigs;

  

• Garlic – 100 g;
• Salt – 2 tbsp l .;
• Sunflower oil – 3 tbsp. l.;
• Capsicum – 3 pcs.

Procedure:

1. Spicy herbs are well washed and shaken off excess moisture, passed through a meat grinder or cut very finely.
2. Garlic is peeled and also crushed.
3. Hot pepper is better to dry in advance. You can dry it in the oven at a temperature of 40 degrees for 3 hours.
4. Grind prepared pods.
5. All crushed parts are mixed, salted, oil is added, knead well.
6. Arranged in small sterile jars. Seasoning is stored in the refrigerator for up to six months.

Adjika from pepper with spicy herbs should be used with caution, as it has a burning taste. This recipe is very close to the classic version of the Abkhazian seasoning.

Recipe 4 (We Varki)

What will be required:

• Sweet pepper – 1 kg;
• Garlic – 0,3 kg;
• Hot pepper – 0,5 kg;
• Tomatoes – 1 kg;
• Salt – 1 tbsp l .;
• Acetic acid 9% – 100ml.

How to cook:

1. Tomatoes, peppers are washed, garlic is peeled.
2. All grind with a meat grinder, salt, add vinegar.
3. The mass should stand in a warm room for 2 days. It is occasionally stirred.
4. Then pepper adjika is laid out in jars.

Cooked seasoning is stored in the refrigerator. It is good for borscht, red soups, gravy.

Recipe 5 (with zucchini)

Composition:

• Zucchini – 3 kg;
• Sweet pepper – 0,5 kg;
• Capsicum – 3 pcs.;
• Carrots – 0,5 kg;
• Tomatoes – 1,5 kg;
• Garlic – 0,1 kg;
• Sugar – 1/2 tbsp.;
• Salt – 2,5 tbsp l .;
• Sunflower oil – 1 tbsp.;
• Acetic acid 9% – 100 ml.

Procedure:

1. Vegetables should be washed in advance so that the water is glass.
2. Zucchini is cleaned from the skin and seeds.
3. Carrots are cleaned.
4. Tomatoes are peeled.
5. All vegetables are chopped with a meat grinder. Set aside hot peppers and garlic. They will be needed later.
6. The remaining parts are combined with salt, sugar, butter.
7. The mass is boiled for 40-50 minutes.
8. Add garlic, pepper, vinegar at the end.
9. Boil for another 5 minutes and lay out in jars.

Adjika from sweet pepper with zucchini has a pleasant aroma, delicate structure, balanced taste.

Recipe 6 (with plums)

What will be required:

• Plum – 1 kg;
• Sweet pepper – 1 kg;
• Bitter pepper –
• Garlic – 1-2 heads;
• Sugar – salt –
• Acetic acid 70% – 1 tsp.
• Tomato paste – 0,5 l

Procedure:

1. Wash peppers, remove seeds, cut in half.
2. Wash plums, remove pits.
3. Pass everything through a meat grinder.
4. Add salt, sugar, tomato paste and cook for 30-40 minutes.
5. At the end, add acetic acid.
6. Arrange in dry sterile jars.

Plum and pepper adjika has a very pleasant taste. 

Watch the video recipe:

Recipe 7 (from bell pepper)

Products:

• Sweet pepper – 5 kg;
• Hot pepper – 5-6 pcs.;
• Parsley – 3 bunch;
• Garlic – 0,3 kg;
• Salt – 1,5 tbsp l .;
• Sunflower oil – 2 tbsp. l .;
• Tomato paste – 0,5 l

Procedure:

1. Prepare sweet pepper for use: rinse, remove seeds and stalks, cut into slices. Grind with a meat grinder.
2. Put to boil, salt, for 10 minutes.
3. Peel the garlic, chop. Fold separately.
4. Wash parsley, shake well from water, scroll through a meat grinder. Put separately.
5. Grind the hot pepper and also put it in a separate container.
6. After 10 minutes of cooking pepper, add herbs, odorless sunflower oil and cook for another 15 minutes.
7. Then add tomato paste and hot pepper. Boil 5 minutes.
8. Add garlic and cook for another 5 minutes.
9. Add acetic acid.
10. Divide into jars.

The recipe for adjika from bell pepper for the winter is simple. Seasoning is fragrant, medium spicy. You can always adjust the spiciness to your taste by adding or subtracting the amount of hot pepper and garlic.

Recipe 8 (with zucchini and apples, without tomatoes)

Composition:

• Zucchini – 5 kg;
• Sweet pepper – 1 kg;
• Capsicum – 0,2 kg;
• Garlic – 0,2 kg;
• Apple – 1 kg;
• Carrots – 1 kg;
• Sunflower oil – 0,5 l;
• Acetic acid 9% – 1/2 tbsp.;
• Sugar – 200 g;
• Salt – 100 g

Procedure:

1. Vegetables are prepared for further processing: washed, peeled, cut into pieces.
2. Grind with a meat grinder.
3. Add salt, sugar, oil. Put to cook for 2 hours.
4. After 2 hours of cooking, vinegar is added and laid out in containers for further storage.

Homemade adjika with zucchini and apples does not contain tomatoes, so the taste is significantly different from other recipes. The taste is very unusual, will appeal to all lovers of special recipes.

Recipe 9 (with tomato puree)

What will be required:

• Bulgarian pepper – 5 kg;
• Tomato puree – 2 l;
• Garlic – 0,5 kg;
• Pod pepper – 0,1 kg;
• Salt – to taste;
• Sugar – to taste;
• Sunflower oil – 500 ml;
• Parsley – 1 bunch

Procedure:

1. Tomato puree can be made from ready-made store-bought ones. Buy tomatoes in their own juice and chop with a blender. If the tomato crop is rich, then tomato puree can be prepared independently.
2. To do this, the tomatoes are washed, peeled, chopped with a meat grinder or blender. And put to cook. Time from 30-60 minutes, depending on the juiciness of the tomato. In order to get 2 liters of tomato puree, take about 5 kg of tomatoes. Cooking time depends on how thick the mass you want to get. In this recipe, it is better to boil the mashed potatoes as thickly as possible.

   

3. The peppers are de-seeded and crushed.
4. Garlic is peeled and also crushed.
5. Pour oil into a cooking container and add garlic.
6. Heat up for 5 minutes. As soon as the garlic aroma goes, peppers are added. Boil for about an hour.
7. Then chopped parsley and tomato paste are added.
8. Everything is well kneaded and boiled for another quarter of an hour, gradually adding salt and granulated sugar, focusing on your taste. If there is not enough spiciness, then you can add red ground pepper.
9. Ready adjika from pepper and tomato is laid out in sterile dry jars. The workpiece is stored in the refrigerator. For storage at room conditions, jars are additionally sterilized for 15 minutes.

The recipe allows you to save the tomato crop for the winter. Depending on the density, the workpiece can be both seasoning and a full-fledged dish for snacks and snacks.

Recipe 10 (with eggplant)

Products required:

• Eggplant – 1 kg;
• Bulgarian pepper – 1 kg;
• Tomatoes – 1,5 kg;
• Bitter pepper – 5 pcs.;
• Garlic – 0,3 kg;
• Salt – 2 tbsp. l. (can be to taste);
• Granulated sugar – 1 tbsp. l .;
• Sunflower oil – 1 tbsp.;
• Parsley – 1 bunch;
• Dill – 1 bunch;
• Honey – 3 tbsp. l .;
• Acetic acid 6% – 100 ml

Procedure:

10. Vegetables are washed, tomatoes are peeled, peppers are removed from seeds and stalks.
11. Grind with a blender or meat grinder.
12. Placed in a cooking container, adding oil, salt and sugar, put on fire.
13. Meanwhile, cut the eggplant into cubes.
14. They are sent to the boiling mass, adding honey.
15. Cooking time – 40 minutes. You can increase it if it seems that adjika is a little watery.
16. After adding vinegar and herbs, heat for another 10 minutes, lay out in jars.
17. In order for the workpiece to be stored at room conditions, the jars should be additionally sterilized for 10 minutes.
18. Then the jars are rolled up.

This seasoning goes well with pasta, with meat bread.

Recipe 11 (green adjika)

What will be required:

• Green bell pepper – 0.5 kg;
• Green bitter pepper – 1-2 pcs.;
• Garlic – 3 cloves;
• Salt – to taste;
• Sugar – 1 tsp;
• cilantro – to taste;
• Parsley – to taste;
• Green onions – to taste;
• Dill – to taste;
• Pajitnik – 1/2 h. l.

Procedure:

1. Wash peppers, dry, chop with a blender, meat grinder.
2. Attention! Wear gloves. Seeds of bitter pepper and partitions cause burning on the skin. Avoid touching your face and especially your eyes.
3. Finely chop or chop the herbs.
4. Mix everything well, salt and add sugar to taste.

Advice! Fenugreek can be replaced with roasted hazelnuts or walnuts.

This seasoning is stored in the refrigerator, it is better to cook it in small portions, directly for consumption, and not for storage.

Recipe 11 (with horseradish)

What will be required:

• Tomatoes – 2 kg;
• Sweet pepper – 1,5 kg;
• Hot pepper – 0,2 kg;
• Horseradish – 0,5 kg;
• Garlic – 0,3 kg;
• Dill – 1 bunch;
• Parsley – 1 bunch;
• Cilantro – 2 bundle;
• Salt – 5 tbsp l .;
• Granulated sugar – 4 tbsp. l .;
• Acetic acid 9% – 1/2 tbsp.

Procedure:

1. Vegetables are washed, horseradish roots are well cleaned, tomatoes are freed from the skin, peppers from seeds and stalks, garlic from the skin.
2. Spicy herbs are washed, vigorously shaken.
3. Vegetables and herbs are chopped with any of the available kitchen devices (meat grinder, blender, grinder).
4. Combine with salt, sugar, vinegar. Leave alone in a warm place for a day.
5. Then they are laid out in sterile jars.

Adjika from tomato, sweet pepper and horseradish is suitable for sauces, you can add, for example, to mayonnaise or serve with meat, poultry, with bread for the first hot dishes. The workpiece is stored in the refrigerator.

Conclusion

Cooking adjika is easy. In addition to being insanely delicious, it is also very beneficial for health. Peppers can be very different in taste and appearance: hot, spicy, moderately spicy, very salty or sweet, liquid or thick. The proportions in the recipes are approximate, there is no need to strictly observe the dosages, there is room for culinary creativity.