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Homemade adjika can be not only a wonderful sauce or dressing for various dishes, but also a natural source of vitamins, reliable protection against viruses in the winter season. You can cook it quite simply from improvised products and vegetables that successfully ripen in the fall in the garden. There are recipes that allow you to prepare an exceptionally gentle sauce, suitable even for children. Acute adjika is great for “real” men. Everyone can choose a recipe to taste, because a wide variety of options allows you to satisfy the taste preferences of even the most spoiled gourmets.
Variety of recipes
On the shelves of many stores you can see adjika in small jars. As a rule, it is based on the use of tomatoes or bell peppers. Starch gives density to such a product, and various preservatives and chemical additives add flavor. It is almost impossible to find real, natural adjika on sale. It is in connection with this reason that many housewives try to prepare a delicious sauce on their own, using only the best products and taking into account the preferences of each family member.
Homemade adjika, of course, can also be different: a fresh product contains many vitamins and requires no more than an hour to cook. Cooking the product using cooking will take more time, and there are not so many vitamins in it, but it is convenient to store it in the cellar or pantry without observing the temperature conditions.
The composition of the sauce depends on the taste preferences of the consumer. If you want to get a delicate sauce, then you need to stock up on tomatoes or bell peppers. There are also such original recipes, which are based on the use of zucchini, eggplant or even beets. You can get spicy, spicy adjika if you add hot peppers and garlic to its composition. Fragrant herbs can complement absolutely any recipe for this sauce.
Experienced housewives can independently choose the ingredients and create their own unique recipe or make changes to an existing cooking option. Novice cooks are looking for the best recipe that would definitely give recommendations on how to cook adjika at home. It is for them that we will try to give a clear description of several of the best recipes for preparing this product.
Adjika from tomatoes
Homemade tomato adjika is the most popular. It is her who is most often cooked in their kitchens. The sauce gained such popularity due to its especially delicate taste. Bulgarian peppers, carrots or even apples can be added to the tomatoes in the composition.
Easy no-boil recipe
One of the most common adjika recipes advises using 5 kg of ripe tomatoes, 3 kg of bell peppers, 3 chili peppers, 500 g of garlic. Vinegar is added in a volume of 1 tbsp., Salt to taste. From this amount of products, it will be possible, literally in half an hour, to get 8 liters of very tasty fresh adjika, saturated with vitamins.
Making tomato sauce for the winter according to this recipe is very simple:
- Wash and clean vegetables. Cut the stem off the peppers and remove the seeds if desired. Cut the tomatoes into pieces.
- Twist tomatoes, garlic and all peppers with a meat grinder.
- Add salt and vinegar to the resulting slurry of vegetables, mix everything well and leave on the kitchen table for an hour.
- Pack the finished product in clean jars and close them tightly. Adjika should be stored in a refrigerator.
As can be seen from the above description, the recipe for homemade tomato adjika is very simple, does not require cooking and allows you to save all the vitamins of fresh products. The sauce will be a great addition to various dishes in the winter season.
Delicate adjika recipe for the winter
You can prepare tender adjika for the winter using a whole set of different ingredients. The sauce is based on tomatoes in the amount of 2,5 kg. It is customary to add 1 kg of carrots, fresh sour apples, bell peppers to this volume of the main product. In the amount of 1 tbsp. you need to take sugar, 6% vinegar and vegetable oil. The sauce will be spicy thanks to the addition of 2 heads of garlic and 3 pods of hot pepper. Salt is used to taste.
Cooking adjika at home consists of the following steps:
- Wash and clean vegetables. Peppers free from seeds and stalk.
- Cut the apples into 4 pieces, remove the seeds from their cavity.
- Grate carrots, chop apples, peppers and tomatoes with a meat grinder.
- Put the prepared vegetables in a large container and send it to the fire.
- It is necessary to simmer the sauce over low heat for about 1,5 hours. After this time, add oil, salt and sugar, as well as chopped garlic, to the mixture of products.
- Until fully prepared, it remains only to put out the adjika for another 10-15 minutes, after which you can decompose it into jars and send it to the cellar.
Cooked adjika at home according to the proposed recipe is particularly tender and has a pleasant, rich taste. She can safely season the food even to a child, because there will be no particular bitterness in the taste of the sauce.
If desired, tomato adjika can be prepared using other recipes.
One of them is shown in the video:
The video will not only allow you to get acquainted with the list of ingredients for the sauce, but also clearly demonstrate the entire cooking process, which can be useful for novice cooks.
sweet pepper recipe
Fresh bell pepper sauce is very tasty and healthy. To prepare it, you need 3 kg of sweet red peppers, 300 g of peeled hot peppers and the same amount of garlic, celery root, parsley. The sauce will be stored in the winter due to the addition of salt and vinegar. Their number should be at least 0,5 tbsp. Depending on taste preferences, celery and parsley greens can be added to adjika, the amount of salt and vinegar can be increased.
Adjika homemade using all of the above ingredients will be prepared without cooking. Fresh product is very useful and tasty. It will retain its qualities throughout the winter season.
In order to understand how to make delicious homemade adjika from peppers, you need to familiarize yourself with the following points:
- Peel and wash all vegetables and roots.
- Grind two types of peppers, roots and garlic with a meat grinder.
- Chop the greens and mix with the main ingredients.
- Add salt and vinegar to the mixture of vegetables and herbs. You need to add these ingredients little by little, constantly controlling the taste of the prepared product.
- Mix all the ingredients in a deep container and leave it on the table for a day. Then put the made adjika into jars and cover with a nylon lid. Store the sauce in the refrigerator.
Such a simple recipe for making fresh adjika for the winter allows you to immediately prepare 4 liters of this sauce in just 30-40 minutes. Even the most inexperienced cook can cope with such a task.
Another recipe can be found on the video:
It also allows you to cook very tasty, fresh adjika with bell pepper.
Traditional Abkhazian recipes
Traditional Abkhaz adjika recipes are based on the use of only hot ingredients and spices. Among these recipes, two of the most famous options can be distinguished:
Red spicy adjika
To prepare such adjika, you need to stock up on hot pepper in an amount of 2 kg. Also, the composition will include such spices as coriander, dill, Khmeli-suneli, fragrant leaves of cilantro, dill and parsley. The composition of hot and spicy components will be supplemented with 1 kg of garlic and salt.
The process of preparing adjika consists of the following steps:
- Remove stems and grains from hot, slightly dried peppers. Peel the garlic.
- Grind all ingredients, including herbs and spices several times with a meat grinder, add salt to them. You need to salt adjika gradually until the seasoning becomes very salty.
- Keep the prepared mixture overnight at room temperature.
- Arrange adjika in jars and tightly close the lid.
Green adjika with nuts
The composition of green adjika includes 900 g of celery, 600 g of cilantro and 300 g of parsley, hot pepper and bell pepper. Bulgarian pepper is better to take green, in order to maintain the harmony of color. Also, for cooking, you will need walnuts (1 tbsp), a bunch of mint, 6 garlic heads and 120 g of salt.
For preparation it is necessary:
- Rinse the herbs and pat dry with a towel.
- Clean the peppers from the stalk and seeds.
- Grind greens, garlic, nuts and peppers with a meat grinder. Add salt to the mixture and mix well.
- After a day, put the green mixture in jars and close the lid.
It is worth noting that traditional Abkhazian recipes allow you to get a particularly hot and spicy seasoning, which can only be eaten in combination with main products, such as meat, fish, soup.
Original adjika recipes with vegetables
In the autumn season, it is especially important to preserve vegetables grown in the garden. Among all the storage methods, housewives often choose canning. An excellent option in this case may be the preparation of adjika from high-yielding vegetables such as zucchini, pumpkin, eggplant or beets. Suitable recipes for the preparation of these types of adjika are given below in the article.
Adjika with zucchini
To prepare 2 liters of winter harvest, you will need 3 kg of zucchini and 1,5 kg of ripe tomatoes, as well as bell peppers and carrots in the amount of 500 g, a glass of garlic and the same amount of vegetable oil, half a glass of granulated sugar, salt and hot ground red pepper (3 each st. l).
The process of making the sauce is quite simple:
- Remove the seeds from the peppers, cut off the stalk. Remove the skin from the tomatoes. Peel carrots.
- Grind all vegetables, except garlic, with a meat grinder. Stir the resulting mixture and add sugar, butter and salt to its composition.
- Cook vegetable puree over low heat for 40 minutes.
- After the specified time, cool the mixture and add ground pepper and chopped garlic.
- In addition, boil adjika for 10 minutes.
- Arrange the finished product in jars and close with lids for subsequent storage in a pantry or cellar.
Zucchini adjika always turns out very tender and juicy. Both adults and children eat such a product with pleasure.
Adjika with eggplant
A real taste palette can be created with the help of eggplant. The sauce with their use always turns out to be especially tender and tasty. To prepare this amazing product, you will need 1,5 kg of tomatoes, 1 kg of eggplant and sweet pepper, as well as 200 g of garlic, 3 chili peppers, a glass of oil and 100 ml of vinegar. Salt is added to the composition of the product to taste.
Cooking such adjika is very, very simple. To do this, all vegetables need to be washed and peeled, chopped with a meat grinder. After adding oil, a mixture of vegetables is sent to stew for 40-50 minutes. A few minutes before the end of cooking, vinegar and salt are added to the adjika. In sterilized jars, such a product will be stored without problems throughout the winter season.
Adjika with beets
The recipe for adjika with beets is designed immediately for preparing a large amount of adjika. So, for 7 liters of winter preparations, you will need 5 kg of red, ripe tomatoes, 4 kg of beets, carrots and bell peppers 1 kg each, 200 g of garlic, a glass of oil, hot pepper in the amount of 4 pods, 150 ml of 6% vinegar, salt and sugar in the amount of 150 g.
The process of preparing the sauce can be described in several main steps:
- Wash and clean vegetables.
- Chop the vegetables, except for the garlic, with a meat grinder, food processor or blender.
- Put the resulting mass in a deep container, add oil to it and cook for 1,5 hours.
- 30 minutes before readiness, add chopped garlic, salt, sugar and vinegar.
- Arrange hot adjika in jars and preserve.
Conclusion
Of course, today’s adjika recipes are much more diverse and “brighter” than those used by shepherds to prepare the traditional seasoning many years ago. Adjika has long been a popular and adapted sauce that can be successfully consumed not only by adults, but also by children. Preparing a tasty and natural nutritional supplement is quite simple. To do this, you need to choose a recipe for homemade adjika, stock up on all the necessary products and time. In gratitude for the efforts, for sure, the hostess will hear thanks, which will be the best reward from relatives and friends.