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The variety of culinary recipes for cooking adjika amazes even experienced chefs. From what only vegetables this popular snack is not prepared. The traditional recipe does not provide for the presence of sweet peppers or tomatoes in the dish, but the high level of creativity of housewives has led to the fact that these options have taken their rightful place in the list of preparations called “adjika”. The original solution was blanks from yellow vegetables and fruits. In the article we will focus on such options with a step-by-step description of their preparation.
For tomato lovers
This type of adjika differs from its progenitor in both taste and color, but remains very popular for a long time. When a bright sunny orange adjika appears on the table, the mood and appetite increase significantly. To prepare such a dish, it is enough just to replace the usual red tomatoes with yellow tomatoes. Fortunately, the efforts of breeders have made varieties of yellow tomatoes available.
The appetizer goes well with any side dish, meat and fish dishes. Consider several options for bright adjika.
Combination with bell pepper
For cooking, you can take only yellow pepper, then the shade of adjika will exactly match the name.
We will prepare the necessary products.
For 2 kg of yellow tomatoes, take 1 kg of sweet pepper, three heads of garlic (you can change the amount to your liking). Garlic is a spicy vegetable, so add it to your dish in a family tradition. Two pods are enough for hot pepper, but no one forbids adjusting the sharpness of adjika either. So if you want a softer seasoning, use less. Prepare 50 ml of sunflower oil and vinegar, 2 tablespoons of salt and sugar. From herbs you need to take coriander (15 g) and basil (5 g).
We start cooking by cutting vegetables. Make the pieces in such a size that it will be easier for you to grind. Vegetables can be twisted in a meat grinder, chopped in a food processor or blender. Together with yellow vegetables, garlic and hot peppers are crushed.
Put the mixture in a saucepan, bring to a boil, add oil, herbs, salt and sugar. Now let’s be patient and cook adjika from yellow tomatoes for 45 minutes.
At this time, we are preparing cans. We sterilize them with lids. We put the finished adjika from yellow tomatoes into jars, roll them up and send them to cool slowly. Canned adjika looks so unusual and appetizing that you want to immediately open the jar.
Sunny option with greenery
To give an unusual taste, white wine vinegar is used in the recipe instead of table vinegar. The rest of the ingredients are quite familiar and familiar:
For 1 kilogram of yellow tomatoes, one head of garlic and one pod of hot pepper is enough. A large onion takes the place of sweet peppers and a glass of chopped cilantro is added. The amount of salt and spices can be adjusted to taste.
The yellow tomatoes, onions, and chili peppers in this recipe are cooked. They are fried over low heat for half an hour, then whipped in a blender. At the same time, cilantro, garlic, salt are added to the mixture. In this case, all ingredients are saturated with each other’s taste, and adjika becomes homogeneous. For those who do not favor cilantro, there is an excellent substitute – parsley.
This version of yellow tomato adjika is not prepared for long-term storage, so calculate the volume right away.
Adjika with sourness
A little sourness gives adjika cherry plum. Everyone knows that there is blue and yellow fruit. In our case, of course, we take the second shade. Adjika with cherry plum is called “meat” sauce. It pairs perfectly with any meat dish.
What nuances need to be taken into account? First, you need apple cider vinegar in the amount of one teaspoon. Secondly, 3 sprigs of mint are added to traditional herbs. And the third nuance – 2 tablespoons of sugar is complemented by half a teaspoon of honey. You guessed it, the taste will be unusual, but attractive.
The remaining ingredients will be needed in the following quantities:
- 1 kg of yellow cherry plum;
- 0,5 kg of yellow tomatoes;
- 1 tablespoon of coriander seeds;
- 5-6 garlic cloves;
- 1 pod of hot pepper.
We remove the bones from the cherry plum and cook the pulp for 10 minutes, then grind it. For this operation, a sieve, colander is suitable. We continue to cook, but already mixed with chopped tomatoes, garlic, pepper and herbs. After 35 minutes of boiling, add spices, salt, vinegar and honey. It remains to boil for 5 minutes and pour the sauce into hot sterile jars.
This new culinary experience is sure to please. After all, there are not many bright and tasty dishes.
Yellow Plum Adjika Recipes
Plums are a good alternative to yellow tomatoes. Naturally yellow. In order for adjika from yellow plums to become unusual, the housewives change the composition of the remaining ingredients.
For example:
With the addition of spicy garlic
Yellow plums are chosen ripe and undamaged. For 5 kg it is necessary to prepare:
- a glass of boiled water;
- a couple of heads of large garlic;
- coarse salt (2 tablespoons);
- twice as much sugar (4 tablespoons);
- 0,5 teaspoon of hot pepper powder (you can grind fresh);
- 2 tbsp. l. seasonings hops-suneli.
Wash and boil yellow plums thoroughly. For cooking, add the amount of water indicated in the recipe. Then we grind, at the same time getting rid of the bones. Although it is better to remove the stones immediately after washing, in order to chop the plums with a blender.
Boil the yellow plums for 20 minutes after the moment of boiling. Now we wait for the mixture to cool, and begin to grind until a homogeneous mass. Immediately add garlic and other ingredients to the blender. We carefully grind the mass and we can taste it. This option is not suitable for winter storage. To use adjika from yellow plums throughout the year, you will have to slightly change the cooking process.
Winter option
All ingredients and the initial stage are identical. It can be said that we simply continue the previous cooking method. After grinding the mass into a puree, put the adjika from yellow plums back on the fire.
Cook adjika for 5-10 minutes and pour into sterile jars. Seal, turn over and set to cool. Wrapping cans helps lengthen this process. In this form, adjika from yellow plums is well stored in a cool place for a long time.
How else can you diversify the original snack. Of course, with the addition of red tomatoes, your favorite spices and herbs. Any option is worthy of your attention. Try!