Adjika - everyone's favorite snack, which has a huge number of recipes.
It is raw and boiled, from pepper, with tomatoes, greens, eggplants, plums and other ingredients. Recipes of adzhika from pepper are several hundred. In such a variety it's easy to get lost, so here you can find the the best recipes savory snacks with wit.
Pepper Adjika - General Cooking Principles
Adjika is prepared by chopping vegetables and adding spices and aromatic herbs to them. It is best to do this in a meat grinder. If desired, the mass is skipped several times. If the appetizer is not subjected to heat treatment, it is very important to observe the sterility of dishes and products. This will increase the storage duration of the workpiece.
Hot pepper. Mandatory ingredient adjika. You can use both red pods and green. Ripe pepper is about 1.5 times sharper than unripe. A ponytail is removed from the pods, the seeds can be left, they will give adjika additional punginess.
Bulgarian pepper. There are not so many admirers of hot adzhika made from pepper and most often the taste is diluted with other vegetables. Most often it is Bulgarian pepper, which also gives the snack a summer aroma and beautiful color. The more ripe and juicier the pods are, the better will be the adjika. Unripe green pepper is rarely added to the appetizer, as it can add bitter taste to the finished sauce.
Tomatoes. Universal love of tomatoes could not but reflect on the recipe of adzhika. Tomatoes are increasingly added to it. Moreover, many housewives consider them to be the main ingredient and added in unmeasured quantities. This is not prohibited, but if you put a sufficient amount of preservative products. Otherwise, the sauce can quickly sour. Tomatoes are better to take fleshy, ripe, grown in the sun. Greenhouse and imported vegetables adzhika from pepper does not like.
Garlic. It gives the snack flavor, extra spice and helps it stay fresh longer. Crushed together with other ingredients, may be added in large quantities. If the pepper adjika needs to be boiled, then garlic is best added at the end of cooking. There are recipes in which all the ingredients undergo heat treatment, and the garlic is put after the sauce has cooled in its raw form.
Frequent components of pepper adzhika are spices. To taste everything is used: coriander, oregano, basil, cinnamon, cloves. You can add all sorts of herbs and roots, but it is important to rinse them thoroughly.
Recipe 1: Georgian Pepper Adjika
This is a recipe for cooking real, hot adzhika from pepper. It has a special zhguchestyu, so lovers to use in its pure form is not so much, and it is mostly men. But the harvesting is also actively used for the preparation of various dishes, marinades and preservation.
List of ingredients:
Hot pepper 0.25 kg;
Garlic 0.05 kg;
Salt 1 tbsp. l .;
Hops-suneli 1 tbsp. l .;
Coriander 1 tsp.
Cooking adzhika
Classical adjika from pepper contains a lot of salt, which allows it not to deteriorate for a long time in natural conditions. Per 1 kg of hot pepper is up to 0.35 kg of salt. But if you plan to store the snack in the refrigerator, then this recipe can be neglected, put less salt.
Coriander seeds are crushed in a coffee grinder, but you can just crush them. Peppers and garlic are minced in a meat grinder, pre-cleaned and freed from seeds. All combine, mix thoroughly, salt, add seasonings and set aside to dissolve and saturate the taste. Then spread out in small jars.
Recipe 2: Pepper Adjika with Onions and Carrots
Adjika made according to this recipe has a soft, smooth taste due to the incoming vegetables. If it is not cooked through a meat grinder, but blended in a puree, it will look like vegetable caviar.
List of ingredients:
Sweet pepper 2 kg;
Acute 0.5 kg;
700 gr. Onion;
Carrots 500g;
0.25 kg of tomato paste;
Oils 0.15 kg;
3 tbsp. l vinegar;
2 tbsp. l salt.
Cooking adzhika
Pour the butter into the pan, put on the stove. Peel the onions, cut into large half-rings and send to the pan. Grate the carrots and pour them to the onions. All together fry and cool.
While the roast is cooling, you need to prepare the pepper. To do this, it is washed, cut in half and freed from the viscera. Halves are cut into several pieces and scrolled in a meat grinder along with fried and cooled vegetables. Mass must be shifted to the pan or cauldron and put to boil for 30 minutes. Then add tomato paste, salt and vinegar to the future adjika. Stir and boil for another 10 minutes. Boiling mass spread in glass jars and roll up.
Similarly, adjika is prepared with the addition of zucchini, celery and pumpkin. Vegetables can be fried in oil, as in this recipe, or just boil with pepper. May need to add boiling time. Oil must be added in any case.
Recipe 3: Pepper nut Adjika
Walnuts add spice to adjika from pepper, make the taste deep and rich. This sauce can be coated with meat, fish or poultry before baking, add it when pickling kebabs or making minced meat for meatballs, ravioli, mantas and pasties. A spoon of nutty adjika added to mayonnaise or sour cream will make a great sauce from a simple product.
Ingredients for adjika:
1 kg of sweet pepper;
500 gr. acute;
Nuts 0.2 kg;
0.2 kg of olive oil;
Salts 2 tbsp. l .;
0.2 kg of garlic.
Cooking adzhika
Nuts need to sort, remove impurities. Then lightly fry in a dry frying pan, preventing scorching. You can just dry the nuts in the oven. This will give the future adjika of pepper a rich aroma.
Peel the garlic, prepare the peppers and scroll through the meat grinder 2 times together with the nuts. Add salt and stir until it dissolves. And only after that pour olive oil. If you mix the oil with salt at the same time, the spice will dissolve and crackle on the teeth for a very long time. It is better to use unrefined olive oil, but if you don’t have it or if you don’t like the product, you can substitute sunflower oil. Interesting adjika from pepper is obtained with the addition of mustard oil cold pressed.
Recipe 4: Pepper Adjusts with Plum
From plums you can cook not only the popular tkemali sauce. There are no less interesting recipe Adzhiki from peppers with plums, which is very easy to prepare from seasonal vegetables. The sauce requires heat treatment and is best kept in the rolled-up state, but if you wish, you can always make a test portion that will stay in the refrigerator for a week or two.
Ingredients:
1.2 kg of sweet pepper;
Plums 0.8 kg;
Hot pepper 0.3 kg;
Garlic 2 heads;
Vinegar 3 tbsp. l .;
Salt 2 tbsp. l
Cooking adzhika
Exempt from plum pits. Peppers are freed from the core and seeds, cloves of garlic from the outer husk. Then everything is crushed together, except garlic. Put the adjika on the stove, bring to a boil, remove the foam, cover with a lid and then boil for 30 minutes on a small fire. At this time, grind the garlic or chop finely. Then add it to the boiled mass, mix, pour out the vinegar and pour out the salt, boil for 2 minutes, roll up into pre-prepared jars. Cool it upside down under a warm blanket.
If fresh plum is not available, you can replace the prunes. In this case, you need to take it 2 times less. If the dried fruits are too hard, then pre-hold an hour cold water, then dry with a towel and cook according to the recipe.
Recipe 5: Juicy Tomato and Pepper Adjika
Crude adjika preserves the taste and aroma of vegetables as much as possible, which is pleasant to many housewives, but requires careful preparation. In addition, the workpiece without heat treatment is very capricious in storage. Two sauces prepared according to the same recipes, but at different times, can stand differently. In many respects it depends on the quality of vegetables and compliance with sterility.
List of ingredients:
1.2 kg of sweet pepper;
1.2 kg of tomatoes;
500 gr. garlic;
0.3 kg horseradish root.
Cooking adzhika
Before cooking adzhika need to wash all the vegetables under running water and dry thoroughly, so that the finished snack is not water. In the meantime, you can prepare jars or bottles. To preserve the sauce, they must be sterile. To do this, the dishes are treated with steam or heated in an oven.
Pepper is released from the seeds, cut into pieces for a meat grinder. Tomatoes also need to be cut. Garlic peel. The most difficult to treat horseradish, as it causes irritation of mucous membranes and tearing. Therefore, you need to clean the root quickly, and it is advisable to work with it on the air or with the window open. Cooking adjika from pepper and tomato is simple: just chop everything up, stir it, pour it into containers and put it in the fridge. If there is a cool cellar or basement, then the sauce can be stored in it.
Recipe 6: Adjika from tomato and pepper boiled
Boiled adjika is different in that it is not so capricious in conditions of detention and is remarkably stored even at room temperature, of course, rolled up. Of course, she loses in taste and content. beneficial substances raw analogue, but the risk of souring or the formation of mold is minimal.
Ingredients:
1.5 kg of tomatoes;
500 gr. garlic;
Sweet pepper 1.5 kg;
350 gr. acute.
Cooking adzhika
The recipe is very simple, you need to chop the peppers with tomatoes, boil for half an hour, add garlic, boil for a couple of minutes and close in jars. Adjika loves a variety of spices, herbs and roots, from them the sauce becomes more fragrant and tastier. But for the appetizer to be well kept, the mass must be boiled for several minutes. Some mistresses for safety add vinegar or acetylsalicylic acid. And to prevent mold from forming on the surface, add a little vegetable oil to the sauce during cooking. During storage, it will float to the surface and form a protective film.
Recipe 7: Adjika from tomato and pepper dry
Dry Adzhika from tomato and pepper is a wonderful seasoning that can help out at any time. It has a lot of advantages: it is well stored at any temperature, suitable for any dishes and is very easy to prepare. And she will help determine the surplus vegetables, if not enough cans, time or space in the refrigerator.
List of ingredients:
Tomatoes 2 kg;
Pepper sweet 2 kg;
Acute 0.5 kg;
Garlic 0.3 kg.
Cooking adzhika
The number of products can be changed in any direction, depending on taste preferences. It is important that the vegetables are ripe, not watery and without any signs of spoilage. Peppers and tomatoes should be cut into random slices, cleaned and garliced with plates. Arrange the blanks on trays and dry in the sun or in the oven. If there is an electric dryer, the process is simplified many times.
Vegetables need to be dried to brittleness. Then grind on a coffee grinder, through a meat grinder or ceiling. Pour into dry jars and store in the kitchen cupboard. If desired, you can mix with dried herbs, any spices, vegetables, seeds and nuts. But it is important that all ingredients are thoroughly dried.
Recipe 8: Adjika from tomato and pepper with apples
Apples will dilute the taste of any sauce, give spicy sourness and tenderness. But for this they need to be carefully prepared, peeled and, of course, crushed. Do not twist the fruit together with other ingredients in the meat grinder, it's better to do a little differently.
List of ingredients:
Apples 1.5 kg;
Tomatoes 1,2kg;
Sweet peppers 1.2 kg;
Spicy pods 0.5 kg;
Spices and salt.
Cooking adzhika
To make adzhika tender and fragrant, without pieces of apples and skins, you need to make mashed potatoes. To do this, the fruit is peeled, cut into slices and placed in a saucepan. Now you need to add 100 ml of water and thoroughly steamed. The mass is cooled and you can proceed to the immediate preparation of adzhika with pepper.
Vegetables are prepared in a standard way, scrolled in a meat grinder. Separately, grind steamed apples. Tomato - pepper mass to boil for 20 minutes, add applesauce, to taste with salt and pepper. Boil another 10 minutes and roll up.
Recipe 9: Peppermint Adjika with Honey
Unusual recipe for cooking aromatic adzhika from pepper. Honey gives the sauce a special flavor and unique taste. In this recipe, salt and spices are not used, as the sauce turns out to be saturated in itself.
List of ingredients:
Bulgarian pepper 2 kg;
200 gr. sharp pods;
2 tbsp. l vinegar 70%;
200 gr. garlic;
200 gr. honey
Cooking adzhika
Vegetables wash and dry. Sweet peppers cleaned of the viscera, cut the ponytails from sharp pods. Remove the garlic cloves. All twist in a meat grinder interspersed. Add honey, vinegar and mix thoroughly with a spoon for 10 minutes. It is better to use liquid honey, but if there is no such, then you need to melt the candied product. To do this, put it in a bowl and put in a water bath. It is important not to let it get very hot and boil, so you need to constantly stir. As soon as all the pieces are dissolved, pour the honey into the adjika and stir.
It is necessary to store pepper adjika with honey in the refrigerator for no more than 3 months, but usually it does not last long. Well suited for any meat and vegetable dishes, it is tasty even just with bread.
Recipe 10: Green pepper adjika
This snack contains a lot of leafy greens and is made from green capsicum. If the sauce seems spicy, it can be diluted with pepper, better than yellow. Green pepper adjika is good not only for meat dishes, but also for fish dishes.
List of ingredients:
Green hot pepper 0.25 kg;
Garlic 0.2 kg;
Parsley 0.1 kg;
Dill 0.1 kg;
Cilantro 0.05 kg;
Basil 0.05 kg;
Walnuts 0.05 kg;
Salt 1 tbsp. l
Cooking adzhika
It is important to rinse well with greens and dry off water drops. Large and tough stems immediately need to be removed. While the greens are drying, pepper and garlic are prepared. Pods need to be washed, remove the tails. Peel the garlic cloves. Grind peppers, herbs, garlic and walnuts. Add salt and mix well. If a blender is used, salt can be poured immediately.
Store green pepper adjika in the fridge by placing in a glass container with a tightly screwed lid. It is not recommended to cook large portions snacks, as the aroma of greenery and appearance gradually deteriorate. But salt can save the day. In this case, it must be added until it ceases to dissolve.
Hot pepper irritates the skin of the hands, may cause a burn. Therefore, you need to work with it in gloves.
In raw adjika need to use high-quality and whole vegetables. If they are overripe and do not inspire confidence, then it is better to boil a lot.
If a clove is added to the appetizer, it is important not to overdo it. As far as insisting, the asterisks reveal a scent that can become too annoying. Option - use ground cloves.
The more pepper, garlic and horseradish in the snack, the longer it will remain fresh. You can also add salt as a preservative.
If there is acetic acid in the recipe, then it is better to replace it with apple or grape vinegar, respectively, calculating the proportion. The sauce will turn out not only healthier, but also much tastier.
If there is not enough sharpness in adjika, and chilli pepper is not there, then you can fill the ground red.
Making pepper adjika is quick and easy. Home cooking will replace the purchased sauces, help diversify the menu and add a new taste to ordinary dishes. Good housewives in piggy banks always have a few recipes for this wonderful snack.
Acute Adjika.
The wide popularity of adzhika caused an extraordinary variety of its recipes. In the classic version, the red sharp adjika, the recipe of which is passed from generation to generation, contains such components as:
500 g of green pepper;
- 15 grams of cilantro seeds;
- 10 grams of basil;
- 10 grams of dill;
- 10 grams of savory;
- 6-8 cloves of garlic;
- nuts and salt - to taste.
This adjika is usually used to add a spicy taste to vegetables, meat and fish dishes.
Green adzhika, in turn, contains a large number of spicy green herbs.
Usually it includes spicy greens: basil, dill, savory, mint, cilantro - 500 grams in total, and green pepper to taste.
Use this adjika as a seasoning for dairy dishes.
Despite the fact that tomatoes are not an ingredient traditional recipe adjiki, some sauces and seasonings for similar piquancy and similarity of taste and spiciness are called adzhikami.
Burning adjika. Recipe
Many housewives are constantly experimenting, adding to the existing recipes of adzhika a variety of vegetables, nuts and fruits.
To prepare a very sharp and burning adzhika you will need:
1 kg of chilli pepper;
- 0.5 kg of garlic;
- ¾ cup coarse salt;
- half a cup of various seasonings: fragrant dill, coriander, hops-suneli.
Garlic and hot peppers give the same fiery burning sensation to adzhika, which is why you should be careful when cooking it.
It is necessary to process products only in rubber gloves, trying not to breathe deeply the pungent aroma of pepper and garlic.
To use such adzhika is allowed to people with impeccable physical health, in particular, to those who do not suffer from any gastrointestinal diseases.
It is possible to soften the taste of such adzhika, if instead of a kilogram of hot pepper use 800 grams of sweet bell pepper and 200 grams of hot.
Adjika from tomato. Delicious recipe
The recipe for Adjika from tomatoes, popular with the housewives, looks like this.
It will require:
2.5 kg of ripe tomatoes (it is allowed to replace with 3 liters of tomato juice);
- 1 kg of carrots;
- 1 kg of sweet juicy apples;
- 1 kg of Bulgarian fleshy pepper;
- 3 pods of hot pepper;
- 200 grams of garlic;
- 150 grams of sugar and vegetable oil;
- 150 ml of 9% vinegar;
- a quarter cup of coarse salt.
Prepared washed vegetables and apples are peeled and passed three times through a meat grinder.
Then the resulting mass is cooked on the fire for about an hour, stirring regularly.
About five minutes before the end of cooking, garlic, oil, vinegar, sugar and salt are added to the future adzhika.
All the well mixed, bring the mass to a boil and turn it off.
Adjika is gently poured over cans and covered with sterile lids.
Such adjika serves as an excellent addition to dishes from chicken and fish, pasta, potatoes, meat. To get a gentle and not sharp adjika - the volume of garlic and hot pepper can be reduced.
Adjika hastily
Another great version of adzhika, the recipe of which requires a certain amount of time and effort, however, is deafeningly popular. Even those people who avoid eating spicy foods are not able to resist such adzhika.
It will require:
2.5 kg of red ripe tomatoes;
- 0, 5 kg of carrots;
- 0, 5 kg of garlic;
- 0, 5 kg of ripe apples;
- 0, 5 kg of sweet Bulgarian pepper;
- 4-5 pods of hot chili peppers;
- 0, 7 cups of vinegar (6 or 9%);
- 250 grams of sunflower oil;
- 200 granulated sugar;
- A couple of tablespoons of salt.
Washed apples, carrots, sweet peppers, tomatoes - pass through a meat grinder, all thoroughly mixed and sent in a large saucepan to the fire for a couple of hours.
Meanwhile, a hot pepper is scrolled in a meat grinder and added, as well as sugar and butter, to a boiling vegetable and fruit mass.
All boil for another 40 minutes, after which salt, vinegar and garlic are added to the future adzhika.
Adjika is mixed in good faith, after which it is laid out in sterile jars and rolled up.
Spicy sharp adzhika
Unsurpassedly emphasizes the taste of meat dishes and will add to them the savory sharpness of adjika prepared according to this recipe.
Required:
800 gr sweet bell pepper;
- 200 gr of ripe tomatoes;
- 15-20 grams of hot pepper;
- 100 ml of sunflower oil;
- 15 gr. salts;
- 1 teaspoon of sugar;
- parsley and garlic - to taste.
Pepper is cleaned from unnecessary stalks and seeds, and cut into slices.
Then add to it sliced tomatoes and hot peppers.
All are sent to a saucepan to a fire, and cook for about 20 minutes to evaporate an excess of moisture.
After that, add salt, garlic, parsley, butter and granulated sugar to the pan, and cook for 20 minutes.
Hot seasoning laid out in jars and roll them boiled lids.
Adjika from green tomato
Unusual adjika recipe from green tomatoes will certainly be appreciated by lovers original dishes.
It will require:
2, 5 kg of green tomatoes;
- 1 kg of Bulgarian sweet pepper;
- 1 kg of carrots;
- 1 kg of sour apples.
Vegetables and apples are well crushed, add a glass of sugar, a glass of sunflower oil and 50 grams of salt to them.
The mixture is stewed for an hour, and shortly before the end of the preparation, 200-300 grams of minced or skipped garlic press and 70-100 ml of 9% vinegar are added to the future adjika.
The ready seasoning is gently distributed over clean cans, rolled up and stored for storage.
Adjika gourmet
Gourmets who are not indifferent to spicy and spicy dishes, no doubt, will come to indescribable delight, having tasted such adzhika, the recipe of which is given below.
It will require:
2 kg of red hot pepper;
- 0, 3 kg of salt;
- 0, 5 kg of garlic;
- 1 bag of seasoning hops-suneli;
- 1 bag of saffron seasoning (but cooking is allowed without it).
Peppers are washed, peeled and minced with garlic.
To the received weight add the remained components, all very carefully mix and spread on jars.
Before using such an adjika - it is recommended to be mixed with tomato paste in the ratio of 1: 1 - it turns out truly delicious seasoning!
Adjika with zucchini
In addition to such popular components as tomatoes and hot peppers, some housewives use such an unusual ingredient for adzhika as zucchini. It should be noted that adzhika, the recipe of which includes this component, is rather tender and deliciously tasty.
For the preparation of such seasoning will need:
5 kg of ripe tomatoes;
- 1 kg of Bulgarian sweet pepper, sour apples and juicy carrots,
- 2 tablespoons. spoons of sugar and burning ground pepper (a mixture of 1 tsp of black ground and 1 tsp of red pepper is allowed);
- 200 grams of sugar;
- 400 grams of vegetable oil.
Washed and prepared for cooking vegetables are passed through a meat grinder.
Tomatoes are peeled and passed through a meat grinder or through a juicer.
Tomato puree and scrolled vegetables are mixed.
Then spices, salt, sugar and butter are added to the vegetable mixture.
Boil the adjika for 2-3 hours to the desired consistency, after which it is still hot, seasoning is poured over the cans and rolled up with lids.
Raw Adjika
Most adjika recipes believe its cooking, however, you can use an option where this tedious procedure is not provided.
Adjika without cooking is prepared as follows.
and without cooking
Ingredients
tomatoes 3 kg
red bell pepper 1 kg
garlic 300g
2-3-4 hot pepper
salt 3 tablespoons (without slide)
sugar 1 tbsp.
9% vinegar 5 tbsp.
Cooking method
This raw adjika without cooking for storage in the refrigerator. According to the recipe it turns out about 3 liters.
Wash and peel the vegetables. Cut the tomatoes into 4 parts and leave in a bowl for half an hour to drain the juice (we do not need it). I do this so that the adjika is not watery and there are fewer seeds in it.
All vegetables mince with a fine grill. Bitter pepper last! Put bitter pepper arbitrarily, to your taste, but adjika should be sharp. Slightly wring tomatoes before grinding. Then add salt, sugar, vinegar and mix with a wooden spoon. All adjika ready. Place it in clean and sterile jars, close the lids (nylon or curled iron) and refrigerate.
In the course of storage, adjika will increase a little and acquire a piquant taste. Stored well until spring, if worthy
You can try right away!
Spicy adjika without cooking with tomatoes.
Ingredients: 1.5 kg. Tomato, 500 gr. sweet pepper, 250 gr. garlic, 75 gr. hot pepper, ¼ Art. salt, 1.5 tbsp. Sahara.
Preparation: twist all the components through a meat grinder or whisk in a blender, mix thoroughly, add salt and sugar and leave for the night in a cold place, for the morning drain the excess liquid that has settled, arrange in jars and send to the refrigerator.
Adjika from tomato
Ingredients:
3 kg. a tomato
1 kg. bell pepper
1 bitter pepper
250 gr. garlic
1 bunch of parsley
1 bunch of dill
1 bunch of parsley
10 gr. basilica
3 tbsp. spoon 9% vinegar
salt
Cooking method:
Preparation of Adzhika from a tomato, begins with the fact that pepper must be cleared of seeds, tomatoes should be boiled and peeled. Then mince the peppers, tomatoes, garlic and greens. Mix all the ingredients, add vinegar and salt to taste. Adjika from tomato with garlic - ready! Ajiku spread out in a bowl, cover and place in the refrigerator. After 24 hours, adjika home is ready for use.
The classic adjika recipe (very spicy)
This is the basis of the recipe, if you wish, you can add here any ingredients to your liking.
Ingredients: 1 kg. red hot pepper, 0.5 kg garlic, ¾ tbsp. fine salt, 0L5 Art. spice mixtures (coriander, hops-suneli, dill seeds).
Preparation: Pepper seeds are removed, grind it with garlic in a blender or meat grinder several times. Spices also need to grind. Sprinkle with salt, mix well and add spices.
Georgian adzhika with walnuts without cooking
Ingredients: Bulgarian red pepper - 2 kg., Red hot pepper - 0.5 kg, garlic - 0.5 kg, walnuts - 1.5 tbsp., Cilantro - 2 bunches, salt 1/3 tbsp.
Preparation: pepper and garlic clean, chop in a blender or meat grinder, nuts and cilantro must also be chopped, mix everything, add salt and mix well. We shift in a jar, store adjika in the refrigerator.
Abkhaz adjika
Ingredients:
1 kg. hot pepper
6 heads of garlic
250 gr. crushed cilantro
30 gr. chopped dill
30 gr. basilica
100 gr. walnuts
1 tbsp. spoon of coriander
salt
Cooking method:
How to make Abkhaz adjika? To do this, remove the seeds from the red pepper and cut it into several pieces. Then put the pepper in a deep bowl, pour it with warm water and leave it for a couple of hours, changing the water periodically. Thanks to this procedure, excessive bitterness will be removed. After that, chop the pepper with a meat grinder or blender, do the same with garlic and nuts. All the ingredients are combined and to taste add to them seasonings. Ajiku spread out in a bowl, cover and place in the refrigerator. After 24 hours, adjika is ready for use. Adjika spicy - ready!
Adjika for the winter
Ingredients:
3 kg. a tomato
200 gr. carrots
500 gr. bell pepper
500 gr. peeled apples
250 ml. vegetable oil
100 gr. garlic
1 bitter pepper
250 ml. 9% vinegar
2 tbsp. spoons of salt
100 gr. Sahara
Cooking method:
The adjika recipe for the winter will undoubtedly come at a time during the cold winter evenings. For her cooking, you need tomatoes, apples, Bulgarian pepper mince, add the vegetable mass and put in a saucepan. Put the mixture on the stove and cook for 2 hours. Then add the crushed hot pepper and garlic, vinegar, salt and sugar. Mix everything thoroughly and bring to a boil. Ready adjika spread on sterilized jars and roll up.
To make Adjika at home, 1 kg of sweet red pepper, 0.5 kg of garlic, 0.15 kg of bitter pepper, basil, dill and salt will be needed. Grind all ingredients and mix. Recipe for green adzhika: 0.5 kg of cilantro, dill, mint, green pepper, basil and salt. Finely chop all the ingredients and grind until smooth. Store adjika should be in a tightly closed glass or porcelain container.
Caucasian adjika
1st recipe:
2kg hot pepper (red or green) cut lengthwise, remove seeds. Spread out and let go. Twist several times together with 0.5 kg of garlic, 300 g of green cilantro, 30 g of dill, 30 g of basil, 1 tbsp of coriander (grain). Salt add, starting with 0.5 cups, should be very salty (salt acts as a preservative). Greens vary to taste. Spread in jars and store in the cold.
Another way to prepare pepper. When you clean it, soak it for 3 hours in warm water before twisting,
2nd recipe:
700gr hot pepper (prepared as in the previous recipe) to twist with 4 medium-sized sweet peppers. Add 2 dessert spoons tomato. pasta, 2 d. l. gt; oil, 2 dl. vinegar. Bring to a boil and cool.
4 heads of garlic, a lot of greens (basil, cilantro, tarragon, parsley, dill), a little dry mint, fennel twist. Add ground spices (bay leaf, shower peas, cloves, dill seeds, coriander, h. Pepper, nutmeg, ginger).
Mix, add 2, 5 dess. l salt.
ADZHIKA otrya green(option)
Ingredients
Cooking method
Cilantro fresh -2 bundles
Fresh parsley -1 bundle
Green Bulgarian pepper -1sht.
green bitter pepper -1-2pcs
olive oil -1-2CT.
garlic, salt, vinegar - to taste.
Wash, dry and grind vegetables. Fill with oil, vinegar, garlic and salt to taste. You can consume immediately. Store in the refrigerator or sterilize in the usual way and prepare for the winter. This adjika can be added to dinners, if there is no greenery at hand. Pleasant thrills!
Adjika acute
Ingredients
Cooking method
Hot peppers - 15 pcs.
sweet pepper - 30 pcs.
peeled garlic - 250 gr.
tomatoes - 1-1.5 kg.
salt - 0.5 cup.
sugar - 0.5 cups.
sunflower oil - 0.5 cup.
Vinegar 6% - 2 glasses.
greens (dill, parsley, cilantro, celery)
1. Mince the tomatoes and cook until thick, 30-40 minutes.
2. Mince all the pepper and garlic after the tomato, add salt, sugar, oil and vinegar. Boil for 30 minutes, then add the thick of the tomato and cook another 25 minutes.
3. At the end of cooking for 5-10 minutes add finely chopped greens.
4. Pour 0.5 l cans.
AJIKA FROM SALT CUCUMBERS
Ingredients
Cooking method
4 medium pickled cucumbers (delicious!)
5 cloves of garlic
2 tsp. vegetable oil
2 tbsp. tomato paste
Black and red pepper to taste
Grate cucumbers, chop garlic.
Cucumbers and garlic combine and mix thoroughly.
Add vegetable oil, tomato paste to the cucumber mass, pepper to taste and mix thoroughly.
Add adjika to the refrigerator for 12 hours to infuse.
Adjika is ready!
AJIKA
It is better to take varieties of peppers red, then adjika will be bright red
scroll the tomatoes through a meat grinder, put to cook until the liquid is evaporated
now peppers scrolled through a meat grinder
then scroll the garlic and hot pepper, if it is in a pod, I already have ground dry powder in a jar
now we cook the tomatoes .. then we put the peppers and continue to boil, stirring ... at the end add garlic (I milled 3 heads), hot pepper to taste, salt 4 tbsp, sugar 5 tbsp, vinegar 10% 100 gr, but try on the taste, maybe something is missing add .... From the written amount of salt and sugar, I added more, so you should try ....
Well, cooked .. Cooked for quite a long time, about 2 hours for sure ...
went to roll ....
Rolled up in coffee jars ... ask, why cellophane? Tselofan is needed so that the bottom of the lid does not come in contact with adjika, and even sprinkle with salicyl, this is to preserve it, because I will not store in the refrigerator, and on antrisal
"ADJIKA IS NO REST FOR SINNER"
2 kg tomato, 20 sweet peppers, 10-15 bitter peppers, 400 grams of garlic (peeled), 3 horseradish sticks, 2 bunches of parsley, 2 bunches of ukropa.
Combine all this stuff with meat grinder, then add 4 tablespoons of salt, 4 tablespoons of sugar and half a bottle of vinegar to the mixture. Peremeshat, pack in jars, close with plastic pegs. What did not fit - you can immediately eat.
ADZHIKA "FAVORITE ODESSA"
Method of cooking:
This adjika green. The main thing in all its manifestations to properly prepare and mix products. Peeled and prepared: garlic, onion, pepper, pre-chopped greens, crushed peas, - placed in a blender, salt and spices are added. Water is added so much that all products can be crushed, not to remain on the walls of the blender. Separately prepared tomatoes. Scalded with boiling water, cleaned from the skin and stalks. I skip through a meat grinder or grind 0, 5 minutes in a blender. All are combined in a separate container.
Tip:
I cook tomatoes with greens, I put a lot of garlic. Tomatoes do not peel. Keep it in my fridge until they eat everything. Do not spoil, do not sour. You can add to taste a bit of radish root, cilantro and a little bit of Origana.
The process of cooking:
"WATHER ADJIKA
1 kg of tomatoes
0.5 kg of garlic
250 g sweet pepper
150 grams of hot pepper
(don't be surprised, all proportions are correct)
All skip through a meat grinder, add about 0.5 tablespoons of salt (do not boil!) And leave in the room, and it is better to "wander" on the balcony for 3-4 days, while stirring all the time so that the "gases" go 4 per day). Of course, the smell these days is not very. Adjika is ready when the fermentation process is over (these “gases” will no longer form).
Store adjika in cans in the fridge. It turns out not sour, not peroxide.
It's time to cook adjika
Adjika classic
1 kg of red chilli peppers, 0.5 kg of garlic, 3/4 cup salt of salt No. 0 and 0.5 cup mix: coriander, hops, suneli, dill seeds.
We cut the stalks of the pods, shake out the seeds - and grind them in a blender (if you use a meat grinder, skip three times). We also do garlic, coriander and dill seeds are also preferably chopped - and mix everything thoroughly. At the end we add salt - ideally, we should get a homogeneous pasty mass. You can add chopped fresh herbs - cilantro and dill, but in this case the adjika color will not be so bright and beautiful.
Adjika classic tender
Previous recipe - gives too hot product. If you want to reduce the unusual sharpness and make the adjika less stinging, cooks recommend replacing most of the hot peppers with a sweet pepper - paprika. For example, take only 200 grams of hot pepper, the remaining 800 grams - let it be paprika. Determine the ratio yourself, rely on your own taste.
Abkhaz adjika
1 kg of hot pepper, 5 heads of garlic, 250 g of fresh cilantro, 20 g of fresh dill, 20 g of fresh purple basil, 1 tbsp. spoon of coriander seeds, 100 g of walnuts, salt to taste
Pepper cut into parts, remove seeds and septums. Put it in a prepared deep dish and pour warm water for three hours. During this time, change the water every hour. To prepare a more sharp adjika, do not soak the pepper, but put it for wilting.
When the pepper is ready for further use, let's pass it a few through the meat grinder along with the garlic and greens. To add a greater viscosity to the mass, add a walnut kernel while scrolling through the meat grinder. Walnut oil helps to increase the shelf life of adzhika, improve its taste. Add coriander, crushed in a mortar to adjika, coarse salt (to taste). Put the finished adjika into prepared jars, close tightly, store in the refrigerator. In a day adjika is ready for use.
Green adzhika
Pepper sweet and bitter green - 500 g each, 250 g cilantro, parsley, dill, 150 g celery, 3 cloves of garlic, 1 tbsp. spoon ground coriander, 3 tbsp. spoons of wine vinegar, 300 gr. coarse salt.
Grind all the ingredients in a meat grinder, mix and put into jars. Keep refrigerated. Green adjika is good for sauces, stewing, as seasoning for soup (only on the plate), etc. As a seasoning, it is not suitable for frying.
Adjika red Georgian
1 kg of dry chilli hot red pepper, 50-70 g of coriander seeds, 100 g of hops-suneli, a little cinnamon (ground), 200 g of walnuts, 300-4OO g of coarse salt (small can not), 300 g of garlic.
Hot red pepper soak for an hour. Add coriander, hops-suneli, cinnamon, nuts, garlic and salt. Skip 3-4 times through a meat grinder with a fine grate. Store anywhere, at any temperature, but preferably in a sealed container, otherwise it dries. Mixed with salt adzhika good for smearing chicken or meat before frying in the oven.
Adjika with tomatoes
Although true gourmets insist that there is no place for tomatoes in adjika, but seasoning is very popular with tomatoes, it is not so irritating to the mucous and can be easily absorbed with tablespoons.
Cold recipe with tomatoes
3 kg of tomatoes, 1 kg of sweet pepper, 0.5 kg of garlic, 150 g of hot pepper, 0.5 cups of salt, 3 tbsp. l Sahara
Grind all components in a meat grinder, mix, add salt, sugar, leave overnight. In the morning, drain excess liquid and spread the adjika into cans, store in the refrigerator.
Hot recipe with tomatoes
3 kg of tomatoes, 2 kg of sweet pepper, 300 g of garlic, 150 g of hot pepper, 0.5 cups of sugar, 0.5 cups of 9% vinegar, 1 cup of sunflower oil, 0.5 cups of salt, 400 g of fresh greens - cilantro, dill, celery, to taste - coriander, hops-suneli, walnut.
Mince and pepper through the meat grinder. Stir, add butter and cook on low heat for an hour with constant stirring. Cool, add vinegar, sugar, salt, crushed garlic. Grind greens in a blender. Mix everything thoroughly, let it brew - adzhika is ready.
Adjika with horseradish
10 pieces of hot pepper, 20 pieces of sweet pepper, 200 g of garlic, 200 g of horseradish, 20 tomatoes, a bunch of greens (cilantro, dill or parsley), 3 tbsp. l sugar, 1 tbsp. vinegar, salt to taste.
Grind all the ingredients in a meat grinder and mix well. Add sugar, vinegar, salt. Keep refrigerated.
Adjika spicy-sweet
1 kg of ripe tomatoes, 200 g of red Bulgarian pepper, 200 g of onions, 200 g of Antonov apples, 2 large heads of garlic, 4 large pods of hot pepper, 1.5 tbsp. salt, 7 tbsp. vinegar, 6 tbsp. Sahara
Tomatoes, peppers, onions and apples cut and scroll in a meat grinder, pour into a stainless pan, in which this mixture is cooked over low heat after boiling, stirring occasionally for 1.5 hours. In a separate bowl scroll through the garlic and bitter peeled seeds from the pepper. This mixture is poured into boiling tomatoes, add salt, sugar, vinegar and cook there, and stirring occasionally, on low heat for 40 minutes. It is necessary that adzhika barely boiled. When adzhika cool, pour in sterilized jars.
Adjika spicy-sweet
2.5 kg of red tomatoes, 1 kg of carrots, 1 kg of sweet pepper (red), 2 pods of bitter pepper, 5 heads of garlic, 1 cup of vegetable oil, 1 cup of granulated sugar, a quarter cup of salt
Tomatoes, carrots and sweet peppers to pass through a meat grinder, add butter, sugar, salt. Put the mixture in an enamel saucepan and simmer, stirring, for an hour. In the cooled mixture add minced garlic and hot peppers. Spread out in sterilized jars. Keep refrigerated.
Adjika with apples and carrots
2 kg of red tomatoes, 500 g of red Bulgarian pepper, 1 pod of bitter pepper, 1 large apple, 200 g of carrots, 1 parsnip root, dill - to taste
Tomatoes welded and squeezed through a colander, separating the pulp from the peel. The remaining components are minced. All mix and cook for 2.5-3 hours. Hot packaged in jars.
Useful tips
If you have a lot of hot pepper in your recipe, wear rubber gloves, otherwise skin of your hands may suffer from secreted burning enzymes.
Before serving, you can add sour cream or tomato juice to the spicy adjika, and then guests will be asked to make a recipe for this unique sauce.
Recipe tkemali sauce made from red plums or cherry plum
3 kg. red tkemali (plum variety), instead of tkemali often use plum or plum.
1 kg. thorns
2 large bunches of cilantro (coriander) with seeds
1 bundle of flea mint or a bullet of grass (in Georgia, this herb is called an ombalo)
2 large heads of garlic,
Salt
red pepper to taste
Greens clean the leaves. At the bottom of the aluminum pot, put the twigs, then the plums, add half a cup of water, chilli (break into pieces). Cook until the berries are completely soft. Cool it down. Twist the greens and garlic in a meat grinder, then - once again, so that the seeds of cilantro are well polished. Wipe the whole mass through a medium sieve, free from stones, put again on the fire, put salt and ground pepper to taste. Bring to a boil and remove from heat. Immediately put the ground greens with garlic. Pour hot in bottles or jars all the way up and close. After cooling, the level in the bank will drop a little.
The recipe for making Tkemali sauce from green plums or cherry plums
2 kg. green plums (cherry plum)
2 bunches of dill
2 bunches of cilantro
1 bunch of cilantro with seeds
2 bundles of ombalo (flea mint or grass bullet)
2 large heads of garlic
Salt
Red ground pepper (or 2 pods of fresh green)
Tkemali from green plums is prepared using the same technology as red plums.
Tkemali sauce
This recipe was shared with me by a friend who had lived on the Black Sea coast for a while.
1 liter of grinded unripe (green) sinks
3-4 pods of red bitter pepper
half a cup of ground garlic
2 tablespoons roasted cilantro beans
1 cup vegetable oil
fresh cilantro
Boil green plums in a small amount (with a mug) of water. After boiling, rub through a sieve. Then put on a small fire again, close the lid, add the red bitter pepper, ground in a meat grinder, chopped parsley, salt to taste. Add ground garlic and cilantro before removing from heat and cover with hot vegetable oil. Spread hot sauce in sterilized jars and roll up.
I cooked Tkemali many times according to this recipe, very tasty. Instead plum took cherry plum.
Tkemali sauce
Red plum - 1 kg.
Garlic - 6 cloves
Coriander seeds - 2 tbsp. spoons
Cilantro - 50 gr.
Dill greens - 50 gr.
salt
Red ground pepper
Fill the drain with water so that it only slightly covers it. Let the water boil, reduce the heat and simmer the sauce, stirring constantly. When plums become soft, flip them into a colander (do not pour out the broth), wipe through a sieve, remove the peel and bones. Put the ground mass on the fire, bring to a boil and turn off the fire. Salt the sauce, pepper, add crushed green coriander and dill. Chop garlic and coriander in a mortar or coffee grinder and add to the sauce. If the sauce is too thick, dilute it with broth, in which the plums were cooked. Pour the prepared sauce into sterilized jars and close tightly.
Vigorous Plum Paste
Pasta for an amateur, because it turns out very sharp. Paste turns out a lot, so you can make half a serving.
Plums - 3 kg.
Carrots - 1 kg.
Garlic - 500 gr.
Red Bulgarian pepper - 1 kg.
Black ground pepper - 4 packs of 10 gr.
Red ground pepper - 2 small packs
Acetic essence - 3 tbsp. spoons
Tomato paste - 1 liter
All the ingredients are washed, cleaned, remove bones and twist in a meat grinder. Add black and red pepper to this mass, vinegar essence and tomato paste. Salt to taste and mix thoroughly.
Put this whole mass for a day in an enamel saucepan or basin, then put it in jars and put it in a cellar or refrigerator, you do not need to cook it. If you do not like very spicy, reduce the amount of pepper.
700 grams of garlic
Red hot pepper with grains - 20-25 pieces (before cooking, dry it a little before excess moisture is gone)
5-6 pieces of red sweet pepper
Walnut kernels - 400 gr.
Cilantro - 1 bundle
Parsley - 1/2 in proportion to cilantro
Dry herbs 1 pack:
Basil
Marjoram
Coriander
Hops suneli - 2 packs
Bulk mix for adzhika - whenever possible
Peel the sweet pepper from the seeds and dry a little. Dry greens too. All the ingredients are passed through the meat grinder and mix. Salt well, you can even over-salt it. About two liters of adzhika are obtained from the total amount. Keep only in the refrigerator in a glass container, because the peanut butter at room temperature is oxidized and can seriously poison. By the way, this adjika can be done without nuts.
Adjika from tomatoes with vegetables
Tomatoes - 2.5 kg.
Carrots - 1 kg.
1 kg. - apples
1 kg. - Sweet pepper
4 pods - hot pepper
Sugar - 1 cup
Salt - a little over ¼ cup
Vinegar 9% - 1 cup
Sunflower oil - 1 cup
Garlic - 200 gr.
Hops suneli - 100 gr.
Coriander
Peel the tomatoes and apples from the skin, and cut the core from the apples. Twist all the vegetables and fruits in a meat grinder and cook in a cauldron for an hour after boiling. Then add sugar, salt, vinegar, spices, sunflower oil and chopped garlic. After 10 minutes adjika-seasoning will be ready. Pour into sterilized jars and roll up.
Adjika with tomato
It is best to simply spread adzhika on bread and eat.
Tomato paste - 800 gr.
Vinegar 9% - 1 liter
Carrots - 1 kg.
Red Bulgarian pepper - 1 kg
Bitter pepper - 0.5 kg.
Garlic - 0.5 kg.
3 full tablespoons:
saffron
hops-suneli
dry cilantro
Salt
One liter of vinegar will evaporate to half a liter. Twist all the vegetables in a meat grinder, season with spices, salt. Mix the mixture in non-oxidized dishes and leave for 2-3 days. Stir periodically. Then spread the adjika into sterilized jars with screwcaps.
Adjika green
This adzhika turns out very fragrant, and it is best to cook it in the middle of autumn.
Green hot peppers - 1 kg.
Bulgarian pepper green - 0.5 kg.
250 gr. Fresh:
cilantro
parsley
fennel (ceres)
celery - 150 gr.
Dry seeds of cilantro - 1 with top of art. a spoon
Garlic - 5 heads
Wine vinegar - 200 gr.
Salt - 150 gr.
Chop greens. Chop cilantro seeds. Pepper and garlic twist on a meat grinder. Combine all the ingredients. Add salt and vinegar, mix. Store in the refrigerator.
Adjara Adjika (dry)
Pepper red bitter capsicum - 2 kg.
Red Bulgarian pepper - 800 gr.
Garlic - 200 gr.
Dry cilantro (coriander) - 80 gr.
Hops-suneli - 80 gr.
Salt - 150 gr.
Peel Bulgarian pepper and stems, twist in a meat grinder together with red hot pepper and garlic. Mix the pepper mixture with the crushed cilantro seeds and salt, mix. Store in the refrigerator.
Bulgarian red pepper - 2 kg.
Garlic - 200 gr.
Red hot pepper - 150 gr.
Salt - 2 tbsp. spoons
Sugar - 8 tbsp. spoons
Vinegar 6% - 100 ml.
bunch of cilantro green
Bulgarian pepper, garlic, red bitter pepper scroll through a meat grinder, salt, add sugar, vinegar and mix. Add very finely chopped greens. Store in the refrigerator.
Specifications about the storage of cooked Adjika from the words of Fera Papiashvili:
After you have prepared Adjika, put it in sterilized jars, preferably small ones, with screw-on lids. Keep Adjika in the fridge until around November or until cold. Then go to the cellar and keep it until the cold. In winter, lift the cans higher on the shelf. Liquid Adjika pour into glass bottles to the very top with screw caps, so that there is no room for air and tighten the lid tightly.
It is a sharp mass of ground red pepper with salt and herbs. A more benign, Europeanized version of this sauce is the sweet pepper adjika, which can be seasoned with hot pepper to taste or not at all. Of course, this version of adzhika has very little in common with the original, but fans of interesting and not very likely will try to embody this delicious recipe in life.
Sweet red pepper adjika
This, moderately spicy, adjika is ideal for serving with meat like beef and lamb - light, flavorful and very tasty.
Ingredients:
- sweet pepper - 2 kg;
- vinegar - 1 tbsp .;
- sea salt - 2 tbsp. spoons;
- vegetable oil - 125 ml;
- hot red pepper - 100 g;
- sugar - 2/3 tablespoons;
- garlic - 150 g
Cooking
Peppers are cleaned by removing the stem with seeds, and then cut into arbitrary large pieces. Hot pepper is also cleaned of seeds, do not forget to pre-protect your hands with gloves. Put both types of pepper and garlic cloves into the bowl of the blender, beat the vegetables until homogeneous and put them in a bowl (if there is no blender, do the same operation using a meat grinder). Put the vegetables on the fire, season with salt, sugar, vinegar, add oil and cook the adjika for about 60 minutes on low heat.
A ready-made sweet pepper adzhika can be prepared for the winter, distributed in pre-sterilized jars and rolled up, or you can simply store it in a regular food container - for a long time this sauce will not linger.
Sweet and hot pepper adjika
From the previous recipe, this adzhik is distinguished by a strong sharpness, so amateurs are hotter - shake your head.
Ingredients:
- tomatoes - 500 g;
- sweet pepper - 100 g;
- garlic cloves - 100 g;
- fresh horseradish (grated) - 1 teaspoon;
- hot red pepper - 100 g.
Cooking
Preparation is minimized. Both kinds of pepper are purified from seeds and pedicels, and we pass through a meat grinder along with tomatoes and cloves of garlic. The resulting sauce season with sea salt to taste and transfer to the jar.
You will not even have to sharpen the adzhika if you want to save the sauce for the winter. Due to the high content of phytoncids from garlic denticles and hot pepper, Adzhika will not be affected by this recipe.
Adjika from sweet and bitter pepper with apples
Ingredients:
- tomatoes - 2.5 kg;
- sweet pepper - 1 kg;
- sour apples - 500 g;
- onion white - 500 g;
- garlic denticles - 150 g;
- carrots - 500 g;
- hot red pepper - 100 g;
- vegetable oil - 250 ml.
Cooking
Sharp and sweet peppers clean and large chop. From the apples we extract the core. Onions, tomatoes and carrots are also cut arbitrarily. We pass all the prepared fruits through a meat grinder or whisk in a blender. Transfer the resulting mass into a saucepan, mix with oil and cook on low heat for about an hour and a half. Ready adzhika seasoned with salt to taste.
Sweet adzhika can be stored in an airtight container or closed for winter in sterile jars.
Adjika with sweet pepper, tomatoes and garlic
Ingredients:
Cooking
Sweet and hot peppers cut into strips, after removing the core. Dice tomatoes and put the prepared vegetables in a saucepan. Stew the base for the sauce in your own juice for an hour, 30 minutes before the readiness we add rubbed in the garlic paste. Beat the adzhika with a blender until smooth.
Adjika from red pepper is savory appetizerwhich perfectly complements dishes from meat, fish or vegetables. From this article you will learn several ways to prepare it, and then you can easily translate our recipes into life in your kitchen.
Adjika with tomatoes
Before you, a recipe for a simple home-made snack, which is prepared very quickly and simply.
You will need these ingredients:
- Bulgarian red pepper - one and a half kilograms.
- Tomatoes are one kilogram.
- Horseradish to taste.
- Garlic - three heads.
- Vegetable oil - 100 ml.
- Sugar and salt - one tablespoon.
- Dry spices "For Adzhika" - one tablespoon.
Adjika from red pepper raw is prepared as follows:
- Peel the peppers, horseradish and tomatoes, and then cut the vegetables into large chunks. After that, pass them through the meat grinder.
- The resulting mass combine with vegetable oil, sugar, spices, chopped garlic, vinegar and salt.
- Transfer the adjika into sterile jars and cover them with lids.
You can use the snack right away. Serve it with meat and vegetables, add during cooking in the first and second dishes. 
Adjika from red hot pepper
This appetizer will please you with a deep, rich taste and simplicity of preparation.
Take these products:
- 100 grams of hot pepper.
- 500 grams of sweet Bulgarian pepper.
- Tablespoon of vinegar.
- 50 grams of salt.
- 100 grams of garlic.
- One and a half kilograms of tomatoes.
Adjika from red pepper without tomatoes is prepared as follows:
- All the vegetables are prepared for treatment, wash and clean.
- Using a meat grinder, grind the products, and then bring them to the desired taste with salt and pepper. If desired, you can add to them fragrant herbs and ground pepper.
Adjika can be put into jars and rolled up. But we offer you a special way of storage. To do this, place the snack over the ice molds and freeze it in freezer. After this, shift the adzhika into a sealed bag, close it tightly and return it to the freezer. Now you can use the snack at any suitable time.
Adjika from tomatoes and sweet peppers
Fresh vegetables that have not undergone heat treatment are better preserved useful qualities. For this snack we will use:
- Sweet Bulgarian pepper - 700 grams.
- Tomatoes - two kilograms.
- Garlic - one head.
- Spicy pepper - two pieces.
- Salt - four tablespoons.
- Vegetable oil - 100 grams.
- Ground pepper - to taste.
- Spices (hops-suneli, coriander, dried basil, thyme) - three tablespoons.
- Tomato paste - two tablespoons.
How to prepare Adzhika from red sweet pepper? For a detailed recipe read here:
- All vegetables are processed and chopped using a food processor. Do not forget to remove seeds from hot pepper before this.
- Combine the resulting mass with tomato paste, salt and spices.
- Add vegetable oil to the adjika, place the snack in jars and send it to the refrigerator for storage.
Now you can complement the main dishes with a delicious and fragrant home-made sauce. 
Armenian Adjika for the winter
The secret of this original snack is to use a large number of greenery. It is she who attaches to this a simple dish special taste and unique aroma.
List of necessary ingredients:
- Tomatoes are three kilograms.
- Bulgarian pepper - two kilograms.
- Chili is 300 grams.
- Garlic and greens - 200 grams each.
- Hops-Suneli - 30 grams.
- Sugar is half a glass.
- Sea salt is one third glass.
- Vinegar 9% - 100 ml.
The recipe for Adzhika from red pepper for the winter read below:
- Tomatoes mop with a blender, transfer the resulting mashed potatoes into a pan and send it to the fire.
- Peppers peel, grind and put to boiling tomatoes.
- Cook the food together for ten minutes, then pour in the oil and reduce the heat.
- While adzhika is brewed (this process will take one hour), prepare the gas station. To do this, mix the spices with chopped herbs, sugar, salt and garlic. Grind the food with a blender and mix.
- Connect the ready-made adzhika with the dressing and wait until it completely cools.
Transfer the snack into sterile jars, cover them with lids and put them in the refrigerator. 
Adjika for the winter with horse-radish
Before you a proven recipe for a fragrant and delicious Adzhika. This snack is quietly stored for a year in a pantry or any other cool place.
The right ingredients:
- Tomatoes are one kilogram.
- Bulgarian pepper - 500 grams.
- Garlic - 150 grams.
- Hot pepper - 150 grams.
- Horseradish - 150 grams.
- Salt and vinegar - a third cup.
- Vegetable oil - one glass.
Adjika from red Bulgarian pepper for the winter is prepared quite simply:
- Vegetables wash, and garlic and horseradish clear.
- Grind the prepared foods with a blender and fold them into a suitable pan.
- Pour vegetable oil on the vegetables and cook the adjika on medium heat for an hour.
- Add vinegar and salt to the products. After that, cook the next snack for another 40 minutes.
Transfer the cooled mass to clean jars and roll them. Use the sauce as an addition to meat or vegetables.
Adjika from pepper and tomatoes for the winter
If you want to prepare a snack that will be stored for a long time, then pay attention to this recipe.
Products:
- Tomatoes are two kilograms.
- Pepper bitter - 200 grams.
- Pepper Bulgarian - 900 grams.
- Garlic - 200 grams.
- Greenery - 15 grams.
- Sunflower refined oil - 100 ml.
- Vinegar 9% - 70 ml.
- Sugar - three tablespoons.
- Salt - a half tablespoons.
Preparing Adjika from red bitter pepper is as follows:
- Vegetables wash and clean.
- Cut peppers, remove seeds and tails.
- Grind the prepared foods in the food processor.
- Transfer the resulting mashed potatoes into a saucepan and bring it to a boil. After that, lower the heat and cook the adjika for 35 minutes.
- When the time has expired, pour oil and vinegar into a saucepan, put spices. Cook the sauce for another half hour.
Spread the snack over clean jars and sterilize it with the lids. Blanks roll up and turn upside down. After 24 hours, place the adjika in a suitable place. 
Acute Adjika for the winter
In winter it is simply impossible to do without your favorite sauce from hot peppers. This appetizer is different piquant taste and is able to perfectly complement any lunch or dinner. To prepare a delicious Adzhika we will use:
- 500 grams of red bell pepper.
- 500 grams of hot chili.
- 150 grams of garlic.
- Three tablespoons of coriander.
- Salt to taste.
Recipe for Adjika from red pepper read here:
- If you want the snack to be stored longer, take the peppers at room temperature for several days. When the vegetables are slightly wilted, cut them, peel off the seeds and remove the stems.
- Coriander and cilantro chop in a mortar.
- Transfer the peppers, garlic and half of the prepared spices into the bowl of the food processor.
- The resulting mass is transferred to a deep bowl, add salt and the remaining spices to them. Mix all the ingredients.
Spread the adzhika on the processed jars and cover them with covers. Store the snack in a cool dark place.
Adjika sharp from hot pepper
This delicious sauce will be a great addition to the first and second course. If you like hot snacks, then take this recipe into service.
- Hot pepper - 500 grams.
- One carrot.
- Water - 700 ml.
- Tomato paste - 250 grams.
- Sunflower oil - 80 ml.
- Sugar is 300 grams.
- Salt - one tablespoon.
- Vinegar 70% - half a teaspoon.
- Garlic - two cloves.
Read carefully the simple recipe for your favorite snack:
Adjika without red pepper is ready. You can not roll up a portion of the snack and eat it at once.
Adjika "Russian"
This pleasant snack differs moderately sharp taste, perfectly complements pasta, potatoes and meat dishes.
For its preparation you will need:
- Tomatoes are eight kilograms.
- Red Bulgarian pepper - one kilogram.
- Red chili - two pieces.
- Onion - one kilogram.
- Garlic - five lobules.
- Parsley - two bunches.
- Vegetable oil - 300 grams.
- Mayonnaise - 300 grams.
- Dry mustard - one tablespoon.
- Black pepper is one teaspoon.
- Salt - three tablespoons.
- Sugar - eight st. spoons.
- Vinegar essence - one teaspoon.
If you do not know how to prepare Adzhika from red pepper for the winter, then carefully read the detailed recipe for a bright snack:
- Go through, wash and clean the vegetables.
- Pass them through the meat grinder together with greens.
- Transfer the mashed potatoes to the size of the dishes, salt and season with spices.
- Cook the food for one hour.
- Combine the sauce with mayonnaise, mustard and vinegar. Brew adjika for another half an hour.
Roll the snack. From this set of products you will get ten half-liter jars.
Adjika for the winter
Before you, the recipe for a fairly sharp snack. If you want to soften its taste, then reduce the amount of hot pepper.
Required products:
- Two pounds of sweet pepper.
- Five hot peppers.
- 200 grams of garlic.
- 100 ml of apple cider vinegar.
- Eight spoonfuls of sugar.
- Two spoons of salt.
Adjika from red pepper for the winter is prepared quickly and simply. The recipe for its preparation is described below:
- To begin with, peel the pepper from the seeds and cut it into large pieces.
- Peel the garlic.
- Grind the prepared vegetables.
- Vegetable mass put in the saucepan, and then add salt, vinegar and sugar to it.
- Cook the adjika on medium heat for a quarter of an hour.
You need to expand hot snack on sterilized jars and roll up. Do not forget to turn the containers upside down and wrap them in a thick blanket. When adzhika cools, move it to the refrigerator or cellar. 
Adjika from apples and peppers
Try a delicious snack that has an acute-sweet taste. To prepare it you will need the following ingredients:
- Tomatoes are two and a half kilograms.
- Carrots - one kilogram.
- Bulgarian pepper is one kilogram.
- Apples are a kilogram.
- Garlic - 200 grams.
- Hot chili - three pieces.
- Salt is a quarter of a glass.
- Vinegar 3% - one glass.
- Vegetable oil is a full glass.
With this simple recipe even an inexperienced mistress will cope. Adjika from red Bulgarian pepper prepares as follows:
- Cut the peppers into strips, and cut the tomatoes into four pieces.
- Apples wash and cut slices, not forgetting to remove the core.
- Carrots clean and cut into slices.
- Grind the prepared products so that you get a homogeneous mass.
- Mix the mashed potatoes with salt, vinegar and sugar. Boil vegetables for one hour, and then add crushed garlic to it and pour in the vinegar.
Pour the adjika on pre-prepared jars, and then clog them with lids.
Appetizer of red hot pepper in Abkhazian style
Indulge your family and friends with a delicious adzhika from fresh vegetables. This snack is not stored for too long, so we recommend using it immediately.
Ingredients:
- Hot pepper - 500 grams.
- Garlic - 15 denticles.
- Ground coriander - three teaspoons.
- Seeds of dill or fennel - two teaspoons.
- Dried basil - two small spoons.
- Walnuts - ten pieces.
- Salt - to taste.
Adjika from red pepper with bright spices is prepared very simply:
- Peppers wash and remove from each stalk. After this, pour them with water and leave for three hours.
- All spices grind with a coffee grinder, and vegetables and nuts twice through a meat grinder.
- Mix all the prepared foods, add salt to them.
Immediately spread the adzhika on clean jars. Store the snack in the fridge and use it as needed. 
Conclusion
Adjika from red pepper likes many for its original taste and aroma. It can add any seasonal vegetables and even fruits. If you like hot snacks, then use the garlic and onions to prepare the adzhika. Do not be afraid to experiment - just choose any favorite recipe and boldly start cooking.
