Adjika recipe in a slow cooker

It is difficult to find a person who would not like adjika. Moreover, there are many options for its preparation. There is nothing to be surprised, because this is perhaps the oldest sauce. As a rule, adjika is dry, raw and boiled. Usually, electric and gas stoves are used for cooking.

But progress has stepped far forward, and our housewives in the kitchen have a miracle oven – a slow cooker. Not many people know that in addition to ordinary dishes, you can make preparations for the winter in it. Adjika in a slow cooker saves time, it turns out very tasty. How to use the miracle of technology for winter preparations, recipe options is a topic for further discussion.

Why choose a multicooker

Older people are used to working the old fashioned way, while young people are looking for simpler options so that they can make preparations for the winter and have enough time for other things. What are the advantages of this kitchen equipment:

1. The cooking process is fully automated, it turns off after the time specified by the program.
2. Products are heated evenly and keep the same temperature throughout the entire process.
3. All the useful qualities of the products are preserved.
4. Splashes during boiling do not fall on the surface of the table.
5. No need to stand and constantly stir adjika, as it will not burn.

Naturally, experienced housewives immediately got down to business and figured out how to cook adjika for the winter in a slow cooker. It turns out to be simple, and, most importantly, convenient.

Useful Tips

Adjika is a spicy or semi-spicy sauce that is offered with meat or fish dishes, soups, borscht and even pasta. Its preparation is associated with special secrets. If you listen to them, then all winter you will feed your family with all kinds of delicious pickles:

1. To prevent the sauce from exploding in winter, do not use iodized salt, which causes fermentation of vegetables, and, as a rule, decomposition and deterioration of vegetable preparations for the winter.
2. Vegetable oil for adjika is better to take refined. Although lovers of fragrant unrefined sunflower oil can use it. After all, each person has different taste preferences.
3. The sharpness and piquancy of adjika is given by hot pepper. Handle it carefully. It is advisable to wear rubber gloves to prevent burns on your hands.
4. Use only clean sterile jars with sealed lids for seaming.

Adjika in a slow cooker – a recipe

There are not so many options for cooking adjika specifically in a slow cooker. In fact, the hostesses take the usual recipes and adjust them to the mode of the new generation of kitchen equipment.

Consider some options.

The recipe is the first

For adjika for the winter in a slow cooker, we need:

• ripe tomatoes – 2 kg;
• red or orange bell peppers -1 kg;
• garlic – 1 medium head;
• chili pepper – 1-3 pods (depending on taste preferences);
• granulated sugar – 90 grams;
• coarse salt – 10 grams;
• vegetable oil – half a glass;
• 9% vinegar – a third of a glass.

How to cook adjika

In a slow cooker, washed jars are first sterilized. The lids are boiled in a large mug.

There is nothing difficult in preparing hot sauce in a slow cooker. It will take us time to wash, dry, in a word, to prepare the ingredients. All this is done traditionally.

1. We clean the bell peppers. We remove the stalks and seeds, cut into pieces and pass through a blender. Cut the tomatoes into 4 parts and add when chopping the peppers. Then the mass will turn out more tender. Do not lay out the entire norm indicated in the recipe at once, otherwise unbroken pieces will remain.

   

2. We spread the crushed mass in the bowl of the multicooker, pour in the oil, immediately salt and sugar. Stir with a special spatula so as not to damage the integrity of the coating. We turn on the “Extinguishing” mode, close it and you can do other things for an hour and a half. The multicooker itself will signal that the time is over. It is imperative to stir the prepared adjika.
3. We have time to clean the chili peppers and garlic. Seeds must be removed from hot pepper, otherwise adjika will turn out to be “draconian”. Vapors from peeling peppers can cause tearing, and the pods themselves can burn your hands. Therefore, use gloves when cleaning.
4. Grind them in a blender. When an hour and a half has passed, pour the chopped vegetables into the total mass. You can experiment with pepper and garlic by changing the amount and taste of ready-made adjika for the winter.
5. We put it on the same mode again, but with the lid open so that excess juice evaporates. Simmer the sauce for 20 minutes. Taste and add salt and sugar if needed. Add vinegar and simmer for another 5 minutes. We take out the bowl from the multicooker and lay out the finished fragrant adjika in jars, roll it up. After cooling under a fur coat, we put it in storage.

Adjika from plums

In a slow cooker, you can cook adjika from any ingredients. We will tell you how to cook a spicy and at the same time sour seasoning from plums. Hot pepper provides spiciness, and garlic and plums provide exquisite taste and aroma.

For adjika, which we will cook in a slow cooker for the winter according to the recipe, you will need:

• 2 kg of sour plums;
• cup sugar;
• 60 grams of salt (not iodized);
• 200 grams of garlic;
• 2 tablespoons of tomato paste;
• 3 bitter peppers.

Make such an adjika for the winter. The taste is inimitable, just lick your fingers!

Cooking method

1. Rinse the plums in cold water, dry on a towel. Then remove the bones, grind with a blender to make a puree.
2. Pour the plum puree into the bowl, turn on the “Cooking” mode and the timer for half an hour. We close the lid.
3. At this time, peel and wash the garlic. Grind it on a garlic press. When 20 minutes pass from the moment the multicooker is turned on, salt and sugar are added to the boiling mass. Add garlic and tomato paste. We close the multicooker. There is no vinegar in the recipe. It is replaced by sour plums.
4. After 10 minutes, tasty moderately spicy adjika from plums for the winter can be laid out in sterile jars. We close with screw or tin lids – as you like. We cool the inverted jars under the covers for more than a day. Adjika, cooked in a slow cooker, is stored in any dark, cool place. This appetizer will decorate even a festive table.

Delicious adjika in a slow cooker for the winter:

Summary

Cooking adjika in a slow cooker frees up the time of the hostess. Having such a device in the kitchen, you can stock up for the winter not only with spicy sauces, but also with jam, compotes, and various salads. The main thing is that the recipes practically do not change.