Adjika with vinegar

Adjika is a traditional Abkhazian sauce that goes well with meat, fish and other dishes. Initially, it was obtained by grinding hot peppers with salt and herbs (cilantro, basil, dill, etc.). Today, tomatoes, garlic, bell peppers, and carrots are used to make adjika. More original recipes include eggplant, zucchini and apples in the list of ingredients.

Vinegar is used for further preservation. It is best to use 9% vinegar, which improves the taste of the dish. It is obtained by diluting vinegar essence. You can buy such vinegar in finished form.

Cooking principles

To get a delicious sauce, you need to consider the following features of its preparation:

• the main components of adjika are tomatoes, garlic and pepper;
• if the sauce is prepared from raw products, then it retains a maximum of useful substances;

  

• the dish will turn out spicier if you do not remove the seeds when using hot pepper;
• due to carrots and apples, the taste of the dish becomes more piquant;
• salt, sugar and spices help to adjust the taste of the sauce;
• for winter harvesting, it is recommended to subject the vegetables to heat treatment;
• the use of vinegar allows you to extend the shelf life of the sauce.

Classic Edition

The traditional way of preparing this sauce is also the easiest. The result is an incredibly hot sauce.

Classic adjika with vinegar is prepared as follows:

1. Hot pepper (5 kg) should be put on a towel and dried well. Vegetables are placed in the shade and kept for 3 days.
2. Dried peppers need to be cleaned of stalks and seeds, and then cut into pieces. Wear gloves when handling the product to avoid burns.

   

3. The next step is to prepare the spices. To do this, grind 1 cup of coriander. It is also necessary to peel the garlic (0,5 kg).
4. The prepared components are scrolled several times through a meat grinder.
5. Salt (1 kg) and vinegar are added to the vegetable mass. The resulting sauce is ready for canning.

Spicy adjika with pepper

A very spicy sauce is obtained, which includes two types of pepper: hot and Bulgarian, as well as herbs and garlic. Fresh herbs make the taste more piquant and smooth out the bitterness:

1. First, greens are prepared for adjika: 200 g of parsley and 100 g of dill. For cooking, only fresh herbs are used, which must be chopped.
2. Greens are placed in a container for a blender, and then chopped.
3. Bulgarian pepper (0,5 kg) is cut into pieces, removing seeds and stalks. Then it is added to the greens and the resulting mixture is crushed for a minute.

   

4. Hot pepper (4 pcs.) Must be cleaned of seeds. Garlic (0,2 kg) is also peeled. Then these components are added to the container to the rest of the mass, after which the vegetables are chopped again in a blender.
5. Salt (1 tablespoon) and sugar (2 tablespoons) are added to the resulting sauce, after which it is thoroughly mixed.
6. Vinegar (50 ml) is added to adjika before canning.

Adjika we are varki

You can prepare a delicious sauce without cooking, subject to the following technology:

1. Tomatoes (6 kg) are cut into pieces, removing the stalks. The resulting mass is placed in a deep bowl and left for 1,5 hours. Then the resulting liquid is drained.
2. Sweet pepper (2 kg) is de-seeded and cut into several pieces. Do the same with chili peppers (8 pcs.).
3. Garlic (600 g) is peeled.
4. Prepared vegetables are scrolled through a meat grinder.
5. Sugar (2 tablespoons), salt (6 tablespoons) and vinegar (10 tablespoons) must be added to the finished mass.
6. The sauce is mixed and placed in canning jars.

Simple adjika with walnuts

Another version of the sauce involves the use of walnuts in addition to traditional ingredients:

1. Red hot pepper (4 pcs.) Should be washed well, seeds and stalks should be removed.
2. Then the pepper is ground using a blender or coffee grinder.
3. Garlic (4 pcs.) must be peeled, passed through a garlic press and mixed with pepper.
4. Walnut kernels (1 kg) must be ground and added to the vegetable mixture.
5. Spices and herbs are added to the resulting mass: suneli hops, cilantro, saffron.
6. After mixing, wine vinegar (2 tablespoons) is added to the sauce.
7. The finished product can be laid out in banks. Such a sauce does not require heat treatment, since the products included in its composition are preservatives.

Adjika with carrots and peppers

When carrots and peppers are added, the sauce acquires a sweetish taste:

1. Plum tomatoes (2 kg) are dipped in boiling water to easily remove the peel. The place where the stalk is attached is cut out.
2. Then hot peppers (3 pods) and red bell peppers (0,5 kg) are prepared. Be sure to remove the stalks and seeds.
3. Then you need to prepare the rest of the components: peel the onions, garlic and carrots.
4. All prepared components are ground in a blender or meat grinder.
5. Grease a large saucepan with oil and place the vegetable mass in it.
6. Adjika is put on a slow fire and stewed for half an hour.
7. Vinegar (1 cup), salt (4 tablespoons) and sugar (1 cup) are added to the finished product.
8. After cooking, adjika is laid out in jars.

Adjika with horseradish

Spicy adjika is obtained by adding horseradish. The simplest recipe, in addition to this component, includes tomatoes and garlic. To achieve a more piquant taste will help the use of sweet pepper. Such adjika is prepared according to the following technology:

1. Tomatoes (2 kg) are peeled and stalks. To do this, you can put them in boiling water for a few minutes.
2. Bulgarian peppers (2 kg) should also be peeled and cut into pieces.
3. Garlic (2 heads) is peeled.
4. The prepared components are scrolled through a meat grinder.
5. A horseradish root weighing up to 0,3 kg is scrolled separately. To avoid watery eyes during operation, you can put a plastic bag on the meat grinder.
6. All components are mixed, vinegar (1 cup), sugar (1 cup) and salt (2 tablespoons) are added.
7. The finished sauce is laid out in sterilized jars.

Adjika with apples

For the preparation of adjika, sour apples are chosen, which go well with tomatoes, sweet peppers and carrots. The acid present in apples will extend the shelf life of adjika.

You can prepare the sauce using apples according to the following recipe:

1. Tomatoes (3 kg) of a plum-like variety are peeled and cut into pieces.
2. Do the same with bell pepper (1 kg), in which the seeds must be eliminated.
3. Then 3 pods of hot pepper are taken, from which the stalks and seeds are removed.
4. Apples (1 kg) get rid of the peel and seed pods.
5. All prepared components must be crushed manually or using a blender.
6. Carrots (1 kg) are peeled and grated.
7. Vegetables are placed in a saucepan and stewed for 45 minutes.

   

8. Sugar (1 cup) and salt (1/4 cup) are added to the vegetable mass.
9. Adjika is stewed for another 10 minutes.
10. Then pour 1 cup of sunflower oil into the vegetable mixture and continue to simmer for 10 minutes.
11. Before canning, vinegar (1 cup) is added to the sauce.

Adjika from zucchini

When using zucchini, you can get a mild sauce with an unusual taste:

1. For home-made preparations, young zucchini are selected, which have not yet formed seeds and a thick peel. If ripe vegetables are used, they must first be cleaned. For adjika, you need 2 kg of zucchini.
2. In tomatoes (2 kg), red (0,5 kg) and hot peppers (3 pcs.), Remove the stalks, then cut the vegetables into large pieces.
3. Sweet carrots (0,5 kg) need to be peeled, too large vegetables are cut into several pieces.

   

4. The prepared components are turned in a meat grinder and placed in an enamel bowl.
5. The vegetable mass is cooked over low heat for 45 minutes.
6. Before canning, salt (2 tablespoons), sugar (1/2 cup) and vegetable oil (1 cup) are added to the sauce.

Eggplant adjika

An unusual taste of adjika is obtained by using eggplant and tomatoes:

1. Ripe tomatoes (2 kg) cut into pieces. Bulgarian (1 kg) and hot pepper (2 pcs.) are cleaned from seeds.
2. Eggplants are pierced with a fork in several places, after which they are put in the oven for 25 minutes. Pre-heat the oven to 200 degrees.
3. Ready eggplants are peeled, and the pulp is scrolled in a meat grinder.
4. Peppers are crushed in a blender, after which they are placed in an enamel pan and stewed until the liquid is eliminated.
5. Then, tomatoes are crushed in a blender, which are placed in a saucepan and boiled until the liquid boils away.

   

6. Prepared eggplants are added to the total mass, bring the vegetables to a boil. Then you need to muffle the fire and simmer the vegetable mass for 10 minutes.
7. At the stage of readiness, garlic (2 heads), salt (2 tablespoons), sugar (1 tablespoon) and vinegar (1 cup) are added to the sauce.
8. The finished product is preserved in jars for the winter.

Fragrant adjika

The following recipe for adjika with vinegar will help you get a delicious sauce with a sweet and sour taste:

1. Fresh cilantro (2 bunches), celery (1 bunch) and dill (1 bunch) should be washed well, dried and finely chopped.
2. Green bell pepper (0,6 kg) is cut into pieces, removing seeds and stalks. Do the same with green hot pepper (1 pc.).
3. One sour apple must be peeled and seed pods.
4. The vegetables are chopped in a blender with the addition of garlic (6 cloves).

   

5. The resulting mass is transferred to a separate container, greens, salt (1 tablespoon), sugar (2 tablespoons), vegetable oil (3 tablespoons) and vinegar (2 tablespoons) are added.
6. The vegetable mass is mixed and left for 10 minutes.
7. The finished sauce is laid out in sterilized jars.

Adjika from green tomatoes

When using apples, green tomatoes and carrots, the sauce acquires a sweet and sour taste. You can cook it by following the following recipe:

1. Green tomatoes (4 kg) are cut into pieces, removing the stalks. Then they need to be covered with salt and left for 6 hours. During this time, bitter juice will come out of the vegetables.
2. Hot pepper (0,2 kg) is cleaned from seeds and stalks. Similar actions are performed with bell pepper, which will require 0,5 kg.
3. Then apples are prepared for adjika (4 pcs.). It is best to choose sweet and sour varieties. Apples are cut into pieces, removing the peel and seeds.

   

4. The next step is to peel carrots (3 pieces) and garlic (0,3 kg).
5. Prepared vegetables are turned through a meat grinder. Chop green tomatoes separately.
6. Suneli hops (50 g), salt (150 g), vegetable oil (1/2 cup) are added to the vegetable mixture and left for 30 minutes. After that, you can add tomatoes to the vegetable mixture.
7. The resulting mass is put on a slow fire. The cooking time is about an hour. Stir the sauce occasionally.
8. 2 minutes before readiness, chopped greens (dill, parsley and basil to taste) and vinegar (1 cup) are added to the sauce.

Conclusion

Adjika is a popular type of homemade preparations. For its preparation, hot and bell peppers, tomatoes, carrots, and garlic are used. When canning, vinegar is added to the blanks. For homemade preparations, table 9% vinegar is selected. Spices and fresh herbs help to get a more piquant taste.

You can prepare a delicious sauce for the winter without cooking. So, all the useful properties of the components are preserved. If the products are processed, then the shelf life of adjika increases.