Contents
Adjika, which appeared on our table thanks to shepherds from Abkhazia, is not only tasty and able to diversify the diet in winter. It stimulates digestion, enhances metabolic processes, and thanks to the presence of garlic and red hot pepper, it serves as a reliable protection against viruses.
Like any dish that has gone beyond the borders of national cuisine, adjika does not have a clear recipe. In the Caucasus, it is prepared so spicy that residents of other regions simply cannot eat it in large quantities. In addition, the recipes for such adjika rarely include tomatoes. Outside of Georgia, on the contrary, spices are often put into adjika for taste rather than spiciness, the list of ingredients often includes tomatoes. The result is a kind of tomato sauce with a spicy taste. There are also different ways of preparing it. Today we will give several recipes for adjika boiled for the winter.
Adjika apple
A simple recipe for a very tasty sauce, moderately spicy, a little sweet, will surely become one of your favorites.
List of ingredients
To make adjika, you need the following set of products:
- tomatoes – 1,5 kg;
- sweet pepper (preferably red) – 0,5 kg;
- carrots – 0,5 kg;
- sour apples (like Semerenko) – 0,5 kg;
- garlic – 100 g;
- hot pepper – 3 pods;
- salt – 60 g;
- refined lean oil – 0,5 l.
Preparation method
Peel, wash the carrot, cut it into pieces.
Cut the pods of bitter and sweet peppers in two, remove the seeds, stalk, rinse, cut.
Wash the tomatoes, cut out all the damaged parts with a knife, chop. You can remove the skin for this recipe, but this is not necessary.
Rinse the apples, peel the seeds and peel, chop.
Turn vegetables and apples in a meat grinder, pour in vegetable oil, mix well.
Pour the mixture into a heavy bottomed saucepan. If you don’t have one, any one will do, just put it on the divider.
You need to cook adjika on a very quiet fire for 2 hours, covered with a lid, stirring constantly.
15 minutes before the end of the heat treatment, add chopped garlic, salt.
Spread hot adjika in sterile jars, then roll up with clean lids, scalded in advance.
Put upside down, wrap tightly with a warm blanket.
Acute adjika
The sauce prepared according to this recipe is very tasty. It is prepared simply, but after cooking it requires sterilization.
List of ingredients
To prepare hot adjika sauce, you need the following products:
- Tomatoes – 5 kg;
- carrots – 1 kg;
- apples – 1 kg;
- sweet pepper – 1 kg;
- vegetable oil – 200 g;
- vinegar – 200 g;
- sugar – 300 g;
- garlic – 150 g;
- salt – 120 g;
- ground red pepper – 3 teaspoons.
Cooking adjika
Wash the carrots, peel, cut into pieces of any size.
Peel the peppers from the stalks and testicles, rinse, cut into small pieces.
Wash tomatoes, chop. If desired, remove the skin from them first.
Free the apples from the peel and core, then cut.
Vegetables and apples need to be cranked with a meat grinder, then put in a saucepan, mix, put on fire.
After an hour and a half, add oil, salt, peeled and chopped garlic, vinegar, red pepper to the boiled adjika.
Mix everything well, boil for another 30 minutes.
Pour adjika into clean jars, cover with lids scalded with boiling water, sterilize for 40 minutes.
After cooking, leave the jars in the water so that they cool slightly and do not burst when exposed to colder air.
Roll up, turn upside down, cover with a blanket, let cool.
Adjika with horseradish
This adjika from tomatoes with horseradish and hot peppers will not only diversify your table, but will also serve as a real barrier to colds.
List of required products
Take:
- Tomatoes – 2,5 kg;
- horseradish – 250 g;
- sweet pepper – 0,5 kg;
- bitter pepper – 300 g;
- garlic – 150 g;
- vinegar – 1 cup;
- sugar – 80 g;
- salt – 60 of
Method of preparation
Cut the pre-washed tomatoes into small pieces.
Peel the peppers from seeds, stalks, rinse under running water, cut into small pieces.
Peel the horseradish, cut out all the damaged parts, chop.
Grind all prepared foods in a meat grinder.
Release the garlic from scales, wash, pass through the press.
Pour the resulting mixture into a saucepan, add salt, garlic, oil, vinegar, mix thoroughly.
Cook over low heat, covered, for an hour, stirring occasionally.
Adjika is ready for the winter. Pour it into sterile jars, turn over, wrap.
Blitz adjika
This recipe is prepared without garlic – not everyone loves it. In addition, in the morning before work, we don’t need the smell of garlic, but we need to protect ourselves from viruses.
List of ingredients
Take for the preparation of blitz adjika:
- Tomatoes – 2,5 kg;
- hot peppers – 100 g;
- carrots – 1 kg;
- apples – 1 kg;
- Bulgarian pepper – 1 kg;
- vinegar – 1 cup;
- sugar – 1 glass;
- refined vegetable oil – 1 cup;
- garlic – 200 g;
- salt – 50 of
Preparation method
Peel bitter and sweet peppers from seeds and stalks, cut into several small pieces.
Wash tomatoes, chop. For this adjika recipe, you do not need to remove the skin from them.
Remove the core, skin from apples, cut into small pieces.
Wash, peel and chop carrots.
Grind all of the above products with a meat grinder, put in a saucepan or cooking bowl, cook at a low boil for one hour, cover and stir.
Peel the garlic, crush with a press.
Add it along with vinegar, oil, sugar, salt to boiled adjika.
Mix well, place in sterile jars. Cover them with scalded nylon lids, cool. Remove to refrigerator.
Adjika with eggplant
This recipe is prepared using eggplant, thanks to which adjika has an unusual, but very good taste.
List of ingredients
Take the following foods:
- well-ripened tomatoes – 1,5 kg;
- eggplants – kg 1;
- Bulgarian pepper – 1 kg;
- garlic – 300 g;
- hot pepper – 3 pods;
- butter postnoe – 1 cup;
- vinegar – 100 g;
- salt – to taste.
Making adjika
Wash the tomatoes, cut into random slices. If desired, you can pre-scald them and free them from the skin.
Remove the seeds from sweet and bitter peppers, remove the stalk, rinse under running water.
Wash the eggplant, peel, cut out all the damaged areas, divide into pieces.
Free the garlic from scales, wash.
Grind vegetables prepared for adjika together with garlic using a meat grinder.
Put everything in an enameled pan, salt, pour in the oil, boil over low heat for 40-50 minutes.
Carefully pour in the vinegar, cook for another 5 minutes.
Pour hot adjika into a sterile container and seal tightly.
Put the jars upside down, insulate with a blanket.
Conclusion
All of the listed adjika recipes are easy to prepare, have an excellent taste, and are well stored. Try it, we hope you enjoy it. Enjoy your meal!