How to make homemade adjika spicy. Home adjika for the winter

Hello dear friends! Today I will present you the most delicious homemade adjika recipes. It is a traditional Abkhazian sauce made from hot peppers with spices.

But our hostesses love to experiment and have come up with many recipes for making this sauce with the addition of various vegetables. Such as tomatoes, bell peppers and other products.

In my collection you will see many recipes with various additives to it. There are sharper ones, and there are not so much. Can be boiled or made raw. These options, of course, have been personally tested by me and my family, so I can recommend them with peace of mind. All ways are very tasty and worthy of your table.

Personally, I don't really like spicy adjika and I make it separately for myself, because my family likes it spicier. But if you've got too much spicy sauce, just dilute it in tomato paste or ketchup. It won't get worse, I assure you. It goes well with meat, vegetable side dishes. Even if you just spread it on bread, it will be very tasty.

Be very careful with hot peppers. If you do without gloves, then rinse your hands thoroughly afterwards. But, it is still better to work with gloves.

My favorite way to make this sauce. Firstly, it is done very quickly, since this recipe is without cooking. Secondly, it turns out incredibly tasty.

Ingredients:

• Tomatoes -2 kg
• Sweet pepper - 1 kg
• Hot pepper - 8-9 pcs
• Garlic - 0.5 kg
• Salt - 100 gr

Cooking method:

1. Rinse all vegetables and cut into small pieces. Remove seeds from sweet peppers. Rinse and chop the hot pepper too. Clean the garlic from the husk. Grind all the ingredients through a meat grinder or in a blender.

If you want a less spicy sauce, then remove the seeds from the hot pepper. If you want it spicier, then leave the seeds.

2. Then add salt and mix well. Arrange in sterile jars and wrap with lids. This sauce should be stored in the refrigerator.

The classic recipe for Abkhazian adjika

This sauce is very spicy, but very tasty. It can be added, for example, to . There are many dishes where our adjika will fit in.

Ingredients:

• Red hot pepper - 500 gr
• Garlic - 150 gr
• Salt - 50 gr
• Hops - suneli - 2 teaspoons
• Cumin (jeera) - 2 teaspoons
• Coriander - 2 teaspoons

When preparing this sauce, be sure to wear gloves to avoid burns from peppers and garlic.

Cooking method:

1. Rinse the pepper, cut in half and remove the seeds. Clean the garlic from the husk.

2. Using a meat grinder, grind the vegetables two to three times. Then puree with an immersion blender until smooth.

3. Place coriander, cumin and suneli hops in a dry frying pan. Stir and put on fire for 2-3 minutes to release the oils. Then grind in a coffee grinder.

4. Pour the resulting mixture into adjika, add salt and mix. Then cover cling film and leave for 5-7 days to ferment. Then transfer to sterile jars, tighten the lids and refrigerate for storage.

The most delicious bell pepper recipe

Here is a very simple and fast option, and the result is excellent. Tomato paste is used here, but you can take the tomatoes and grind them yourself to a puree state.

Ingredients:

• Sweet pepper - 4 kg
• Hot pepper - 250 gr
• Sugar - 150-200 gr
• Tomato paste - 600 gr
• Peeled garlic - 500 gr
• Parsley and dill - 100 gr
• Vinegar 9% - 150 ml
• Sunflower oil - 50 gr
• Salt - 50 gr

Cooking:

1. First you need to prepare all the ingredients. Separately scroll through the meat grinder Bell pepper, garlic and hot peppers with seeds. Finely chop parsley and dill.

2. In a saucepan with sweet pepper, add tomato paste, salt, sugar, sunflower oil. Mix everything and put to boil for 30-35 minutes.

3. Then add hot peppers, garlic and herbs there. Stir and cook for another 10 minutes. Add vinegar at the end.

Adjika for the winter from tomato and garlic without cooking

I offer another simple recipe without cooking. As you understand, this type of preparation is done very quickly, but it turns out delicious. It turns out moderately spicy, moderately salty. Although, salt and sugar can be added to your liking.

Ingredients:

• Tomatoes - 1.5 kg
• Hot pepper - 1 pc.
• Garlic - 100 gr
• Salt - 1 heaping teaspoon
• Sugar - 2 teaspoons

Cooking method:

1. Wash all vegetables. In tomatoes, cut off the core and bad parts, if any. Clean the garlic from the husk. Cut the pepper in half and take out the seeds.

Tomatoes need to be taken very ripe, you can even substandard, mashed. Only without rotten barrels.

2. Then pass all the vegetables through a meat grinder, add salt and sugar. Mix everything thoroughly, about 5 minutes.

Video on how to make non-spicy adjika from tomato and sweet pepper

Ingredients:

• tomatoes - 5 kg
• sweet pepper - 1 kg
• garlic - 200 gr
• salt - 10-13 tsp
• sugar - 300-600 gr
• vinegar 0.5 - 1 tbsp. (if necessary)
• carrots - 1 kg
• black peppercorns - 20 pcs
• white peppercorns - 20 pcs
• allspice - 10 pcs
• coriander - 1 tbsp. a spoon
• ginger - 1 tbsp. a spoon
• dry mint - 2 tbsp. spoons
• fresh dill - 3 tbsp. l.

You will see the cooking method in this video. Everything is very accessible and understandable.

Try to cook in this way and you will not be disappointed, as it really turns out very tasty. Mine love to even spread it on bread and eat it just like that, without anything.

Spicy tomato and apple sauce, no vinegar

Another easy and quick recipe. It differs from the previous ones in that we add apples here. It turns out a very interesting flavor combination.

Ingredients:

• Tomatoes - 3 pcs (medium)
• Green apple - 1/2 piece
• Hot red pepper - 1 pc.
• Garlic - 5 cloves
• Vegetable oil (olive) - 50 ml
• Salt - to taste

Cooking method:

1. Rinse all vegetables. Cut the tomatoes into slices. Cut the apples into slices and cut off the core so that there are no seeds. Remove the seeds from the pepper and cut into medium pieces. Peel the garlic.

2. Then put everything in a blender - first the tomatoes, then the apples, peppers and garlic. Grind properly to a smooth paste.

3. It remains only to transfer everything to clean sterile jars and close with boiled lids. Send to refrigerator for storage.

A simple and quick recipe for winter adjika with horseradish

Insanely delicious and easy way sauce. Remarkably kept all winter. Adjika goes very well with bread and bacon, just overeating. From this amount of products, 3 cans of 700 ml and 1 can of 500 ml are obtained.

Ingredients:

• Tomatoes - 2 kg
• Bulgarian pepper - 1 kg
• Hot pepper - 0.5 pod
• Garlic - 200 gr
• Horseradish root - 200 gr
• Salt - 2 tablespoons
• Sugar - 3 tablespoons
• Vinegar 9% - 1 tablespoon

Cooking method:

1. Rinse and dry the tomatoes. Cut out the core and cut them into slices.

2. Peel the garlic. Wash and clean the horseradish roots, removing all black dots. Then rinse them again.

3. Rinse sweet and hot peppers, remove seeds and rinse again. Then cut into slices.

4. Now pass the prepared foods through a meat grinder. Add salt and sugar to the resulting mass, then mix well.

5. Then put everything in sterile jars and put it in the refrigerator for storage. And the delicious spicy adjika is ready.

Today I prepared recipes for wonderful and delicious adjika for every taste. Choose and try. I really like the fact that all the methods are basically fast cooking.

I also have other great winter recipes. For example, or canned. You can also see recipes or. So salt, pickle and preserve with pleasure and then in winter you will not have a shortage of homemade vegetables.

Enjoy your meal!

Ingredients:

• 2 kg;
• 0.5 kg;
• 200 g of garlic;
• 2 pcs. hot pepper;
• 50 ml of vegetable oil;
• 25 g of vinegar 9%;
• 100 g of sugar;
• 0.5 tbsp salt.

Recipe for boiled tomato adjika

1. Prepare the garlic, and you need a lot of it for adjika. To quickly finish this dreary business of peeling garlic, I offer a little trick. Divide the head into cloves and put them in a bowl. Pour boiling water for 5-7 seconds and drain the water.

Now the skin from the garlic instantly departs, it is only necessary to slightly tuck it with a knife. This greatly saves the garlic peeling process.

2. We wash the tomatoes and also pour boiling water over them so that they can be peeled from the hard skin. If the skin does not lag behind the first time, drain the water and pour over with boiling water again. This time, even thick-skinned tomatoes should be peelable.

Remove the skin from the tomato.

3. We clean the bell pepper from the stalk and seeds, cut it lengthwise into 4 parts. Cut the red hot pepper into 2 parts and also clean the stalk and seeds.

4. Scroll tomatoes, sweet Bulgarian and hot chili peppers in a meat grinder.

5. Pour everything into a saucepan. Add 100 g of sugar, 0.5 tbsp. salt, 50 ml. vegetable oil. We mix everything and set to stew on low heat for 1-2 hours. I got very watery tomatoes for this adjika, I had to stew for about 3 hours to make the adjika thicker.

6. At the final stage, squeeze the garlic into the pan and add 25 ml of vinegar. Stir and taste adjika for salt, add more if necessary. Simmer another 3 minutes.

7. Pour the finished adjika into prepared sterilized jars and tighten the lids. We turn the jars over and put them in a warm place for a day, wrap them with a blanket. After a day, adjika can be put away for the winter in a closet.

The tastiest boiled adjika ready! Enjoy your meal!

Step-by-step recipes for spicy adjika for the winter with garlic, apples, different peppers, tomatoes

2018-07-15 Marina Vykhodtseva

Grade
prescription

2949

Time
(min)

servings
(people)

In 100 grams ready meal

1 gr.

4 gr.

carbohydrates

8 gr.

70 kcal.

Option 1: Classic spicy adjika for the winter with tomatoes and peppers

For classic adjika, according to this recipe, you need tomatoes, sweet peppers, and spicy pods. The recipe with cooking, so the workpiece is perfectly stored in a cool place, not only until the new harvest, but also for several years. In addition to the main ingredients, you need garlic. You can reduce the amount in this recipe if you like.

Ingredients

• 2 kg of tomatoes;
• 1.5 kg of pepper (sweet);
• 200 g hot pepper;
• 170 g of garlic;
• 0.15 l of oil;
• 60 g of salt;
• 120 g sugar.

How to cook classic spicy adjika

Rinse both peppers and tomatoes. Peel the garlic. Cut tomatoes and peppers into large pieces. Be sure to remove seeds from bell peppers.

We twist the tomatoes first. We put it in a saucepan on the stove, boil for about seven minutes, removing the foam. Next, add hot and sweet pepper, also twisted through a meat grinder. We give adjika another fifteen minutes to boil.

Add salt, sugar, pour oil and add garlic. Now we boil adjika for literally three minutes. By this time, we should already have sterile jars ready. Their size is not important. Screw caps also need to be rinsed in boiling water.

We lay out the hot adjika, immediately twist it. Turn jars with sharp blanks over, leave for a day. It is not necessary to cover, let the adjika cool down naturally.

Sometimes garlic is laid and twisted together with tomatoes, but not everyone likes its boiled aroma and taste. You can also pour it into the finished adjika at the very end, after which turn off the stove. In this embodiment, it is important to rinse the cloves well, otherwise the workpiece will quickly turn sour.

Option 2: A quick recipe for homemade adjika for the winter (spicy)

Here the recipe is not just spicy, but vigorous adjika in Georgian. The sauce mainly consists of hot peppers and garlic. To smooth out the taste, it is added vegetable oil. An obligatory ingredient is hops-suneli seasoning. Usually it is sold in the spice department, packaged in a jar or bag.

Ingredients

• 10 pods of pepper;
• 65 g of garlic;
• 1.5 tsp dry seasoning hops-suneli;
• 20 g fresh cilantro leaves;
• a couple of tablespoons of salt;
• 5 tablespoons rast. oils.

How to quickly make spicy adjika

Pepper cut into several pieces each pod. We cut off the green tail, and leave everything inside. We just peel the garlic. Finely chop the cilantro.

Grind hot pepper with garlic. We add salt, suneli hops, sometimes a spoonful of sugar is added for depth of taste. Thoroughly grind it all.

It remains only to fill the adjika with natural vegetable oil and put it in a jar. Screw on the lid and put it in the fridge. It is not necessary to roll up adjika, it is perfectly stored all winter without it.

For viscosity and moisture, you can add a couple of ground bell peppers to adjika or twist one tomato. Often, on the contrary, it is dried and poured into jars, it is convenient to use such a seasoning for making stews, kharcho, but in this case we exclude oil.

Option 3: Adjika spicy for the winter (vegetable)

In adjika, not only tomatoes and peppers can be present, but also various other vegetables. Here is the recipe with onions and carrots. You will definitely need vegetable little, some of the vegetables will be stewed in it, this will significantly improve the taste of adjika. This recipe does not contain garlic.

Ingredients

• 0.8 kg of carrots;
• 0.8 kg of onion;
• 3 kg of tomatoes;
• 400 g hot pepper;
• 1.5 kg of sweet pepper;
• 300 ml of oil;
• 80 g of salt;
• 90 g sugar.

Step by step recipe

Peel all onions and twist through a meat grinder. It is advisable to insert a grate with large holes into the device. Pour vegetable oil into the pan, send the onion, cook over a silt fire for about five minutes.

We clean or simply wash the carrots well, also cut into pieces, twist. Pour over to the onion. We cook vegetables for ten minutes.

Cut the bell pepper and sharp chunks, send to a meat grinder, pour over onions with carrots. Grind tomatoes, pour next. Boil spicy adjika for 45 minutes.

We fill the workpiece with salt, add sugar, it is advisable to try adjika after that. Pour into jars while the sauce is still hot. Roll up and turn upside down.

If there are not enough carrots, then you can take more onions or vice versa, but in general it is recommended to stick to the indicated amount so that you do not have to recalculate the amount of spices.

Option 4: Adjika spicy for the winter with horseradish

Another recipe for mixed adjika with tomatoes and peppers, but with the addition of horseradish. This blank does not need to be cooked, so it also applies to quick options. We choose vegetables that are fresh, ripe, but not overripe, wash them thoroughly, be sure to dry or wipe them.

Ingredients

• 3 kg of tomatoes;
• 1.5 kg of pepper;
• 230 g of garlic;
• 20 ml essence;
• 150 g horseradish;
• 5-7 chili;
• 120 g of salt;
• 150 g sugar.

Step by step recipe

To grind vegetables for such adjika, it is best to use a meat grinder. Only it gives small pieces, the combine does not fit. We cut the washed vegetables into pieces that will easily pass into the hole, drive them away.

We clean all the garlic and also send it next, you can twist the splice into a total mass. We take a pan or basin, a bucket in which all the ingredients will fit.

The hardest part of this recipe is the twisting of the horseradish. We take only fresh roots, it is difficult to work with dry ones. We clean and cut with a knife. Since the root is hard, you need to crumble it into small pieces. We twist them last. It is advisable to do this in a ventilated area so that it does not irritate the eyes too much.

Combine the horseradish with the rest of the ingredients. Add salt and sugar, mix well. At the very end, for reliability, add a little vinegar. Without it, you can also cook if you do not plan to store the workpiece for more than three months. If the tomatoes are fleshy and sweet, then sugar can not be added to them, we make adjika without it.

It remains only to pour spicy adjika into jars. It is already ready to use, but it will also stand wonderfully until spring. We take a dense cover, it can be screwed, air should not pass.

This adjika is very convenient to keep in plastic bottles, they easily fit in the door shelf of the refrigerator. Just wash and dry the container first.

Option 5: Adjika spicy for the winter with apples

A very tasty and fragrant sauce that can be prepared with any apples, but it is better to choose sweet and sour varieties. In addition to fruits, pods of fresh or dried hot peppers are a must. Recipe based on tomatoes and bell pepper. For this adjika, you need a saucepan, since the preparation requires cooking on the stove.

Ingredients

• 2.2 kg of ripe tomatoes;
• 1.4 kg of pepper;
• 80 g of garlic;
• 0.15 l of oil;
• kilogram of apples;
• 1 tsp coriander;
• 90 g of sugar;
• 55 g salt;
• 0.2 st. vinegar 3%;
• 7 chili pods.

How to cook

Rinse tomatoes, peppers and apples. Tomatoes and pepper pulp are twisted through a meat grinder. We put them on the stove, start cooking, while you can do other ingredients.

While we are peeling the apples, cut them into pieces that are convenient for scrolling, and simply cut the hot pepper into several pieces. We drive all this through a meat grinder, after which we send it to a pan with a boiled base. We cook adjika for exactly an hour on a small fire.

There is time to prepare sugar with salt, as well as peel the garlic. It can also be twisted or simply rubbed, driven through the press.

Ten minutes before the end of cooking, we pour garlic with sugar and salt, pour oil. For preparations, unrefined products are used. Mix, boil together.

Pour the bite, after which we take a dry and clean ladle, stir and immediately collect spicy adjika, put it in jars, put a seaming lid on each. We cork with a special key (machines). The jar must be turned over immediately. Set aside until completely cool.

Boiling tomatoes usually form a foam, which is desirable to remove. Also, the tomato mass often rises, so we take a large pan with a margin of free space.

There are a huge number of ways to cook tomato adjika. Recipes can be selected, depending on the skill level of the hostess, both quite simple and more complex. How to prepare the most delicious adjika from The best recipes are collected in our article. But I want to note the fact that each of us has different taste preferences. Therefore, it is not necessary to argue that it is the workpiece prepared according to a certain recipe that is the most delicious. They are all "the most delicious" to some extent. And the choice is yours.

Adjika "Home comfort"

Are you looking for the most delicious adjika recipe? Then try this one. Adjika cooked according to this recipe, has a mild taste, without excessive sharpness. In addition, this method of cooking has its own zest - these are apples. They affect the taste of the dish so much that it becomes a great addition to any side dish.

List of ingredients:

• about two kilograms of tomatoes;
• one kilogram of apples (variety is unimportant);
• one kilogram of carrots;
• one hundred grams of hot pepper;
• one hundred and fifty milliliters of vinegar;
• one hundred and fifty grams of sugar;
• two hundred milliliters sunflower oil;
• two hundred grams of garlic;
• fifty grams of salt.

The main role in this recipe is given to tomatoes, as they, interacting with seasonings, give an extraordinary taste. It follows from this that the tomatoes must be neither green nor sluggish.

Cooking method. From pre-washed tomatoes, it is necessary to cut the stalks. Further, if the tomatoes are small, then they are cut into two parts, if large, then into four parts. Apples are peeled and the core is removed. Carrots need to be washed and peeled. Seeds are removed from sweet and hot peppers. Grind everything with a meat grinder, and then transfer the resulting mass to a bowl with a thick bottom or a cauldron. After that, everything is thoroughly mixed with a wooden spoon, and then placed on the stove. Adjika is cooked for 60 minutes, but at the same time it should be constantly stirred. Already at the end (about seven to ten minutes before the end) you need to add garlic, vinegar. After that, the dish is mixed again, boiled well and poured into jars.

Adjika with horseradish

Required Ingredients:

• about two kilograms of red tomatoes;
• one kilogram of sweet pepper;
• three hundred grams of garlic;
• three hundred grams of hot pepper;
• three hundred grams of horseradish (one fresh root);
• two hundred grams of salt;
• two hundred milliliters of vinegar (necessarily 9%).

Cooking method. Tomatoes need to be washed and cut off their stalks. The pepper is thoroughly washed, the seeds are removed, the stalk is cut out. Horseradish and garlic are peeled and cut into very small pieces (some housewives prefer to grind these ingredients in a meat grinder). Sweet and bitter peppers, together with tomatoes, are passed through a meat grinder. Next, you need to add salt, vinegar, chopped garlic and horseradish. After thorough mixing, all unnecessary liquid is drained. We lay out the resulting mass in jars and close. It is best to store in the refrigerator on the bottom shelf. As a rule, it turns out about 3 liters of adjika.

Adjika with garlic and tomatoes

The most delicious tomato and garlic adjika is suitable for both spicy lovers (adding garlic) and people who do not like too spicy preparations.

Required Ingredients:

• about three kilos of tomatoes;
• 1 kg of Bulgarian sweet pepper;
• 500 g of garlic;
• 150 grams of hot pepper;
• one hundred grams of salt;
• three tablespoons of sugar.

Cooking method. Initially, all seeds must be removed from bell pepper. Then the stalks are removed and the garlic is peeled from the husk. And only after completing all of the above steps, you can start washing all the vegetables. After that, Bulgarian and hot peppers are passed through a meat grinder. Salt and sugar are added to the resulting mixture. After completing all these steps, you need to put the dish in the refrigerator for a day. In the morning, all excess fluid is washed off. After cooking, adjika is placed in pre-prepared jars, and then placed back in the refrigerator for further storage.

Adjika "Kyiv"

Some argue that this is the most delicious adjika. Prepared for the winter, it will appeal to even the most sophisticated gourmets. In addition, it is quite easy and simple to prepare it.

Required Ingredients:

• 5 kg of tomatoes (ripe);
• bell pepper (1 kg);
• sour apples (1 kg);
• carrot (1 kg);
• two tablespoons of salt;
• 2 cups of sugar;
• black and red pepper (one tablespoon each);

First you need to wash all the vegetables. The pepper is de-seeded and the core is cut out. Then the peel is removed from the tomatoes (to make this faster and easier, it is recommended to pour boiling water over the tomatoes for five to seven minutes). After that, all the vegetables are chopped in a meat grinder. Oil, sugar, salt, spices are added to the resulting mass. Next, the resulting mixture is placed on the stove and cooked until the desired density is obtained. After it immediately needs to be poured into pre-prepared containers. It is best to store in a cool place - a refrigerator, basement, cellar.

Adjika in Armenian

Despite the duration of the cooking process, adjika made according to this recipe will not leave you and your guests indifferent to its taste.

Required Ingredients:

• about 5 kilograms of tomatoes (ripe);
• 0.5-1 kilogram of garlic;
• 0.5 kilograms of hot capsicum;
• salt (to taste).

Method of preparation: vegetables need to be washed and cleaned from seeds and core. Garlic, peppers and tomatoes are ground in a meat grinder. Salt is added to the resulting mass. Then the dish must be left in enamelware for ten to fifteen days. This time is necessary for adjika to ferment, and every day it needs to be stirred. It is important to remember that tomato juice should be drained before garlic and pepper are added to the dish. If this is not done, then adjika will seem undersalted.

Adjika "Restless Sinner"

This recipe is perfect for lovers of "thrill" sensations. Having tried such adjika, everyone will appreciate its peppercorn.

Required Ingredients:

• about 2 kilograms of tomatoes (red);
• twenty pieces of sweet pepper;
• ten - fifteen pieces of hot pepper;
• 400 grams of garlic;
• three sticks of horseradish;
• two bunches of parsley;
• two bunches of dill;
• four tablespoons of salt;
• four tablespoons of sugar;
• vinegar to taste (required 9%).

Cooking method. Before cooking this dish you need to thoroughly rinse all vegetables, and then rid them of seeds and stalks. After that, the vegetables need to be chopped with a meat grinder or blender. Salt, sugar and a little vinegar are added to the resulting mass. Everything is thoroughly mixed and poured into pre-prepared jars. Banks are closed with polyethylene lids.

Adjika "Vigorous"

This adjika will appeal to real men. It goes well with almost all products, but acquires a special taste with fish dishes.

Products:

• about five kilos of tomatoes (ripe);
• five to six heads of garlic;
• one hundred grams of salt;
• one hot pepper;
• six large horseradish roots;
• one sweet pepper.

Cooking method. Vegetables are washed in cold water, remove all seeds and stalks, and then twist in a meat grinder. Salt and chopped garlic are added to the resulting mass. Then the dish is thoroughly mixed, after which it can be laid out in prepared containers. Must be stored in the refrigerator.

Adjika "Adjarian"

Real adjika, which is made on the basis of such irreplaceable ingredients as hot red pepper and garlic. Naturally, other vegetables and spices are added for a variety of taste sensations. It is not only tasty, but also useful. Only its excessive use can be harmful to health.

Required products:

• about five kilos of tomatoes;
• one kilogram of carrots;
• kilogram of bell pepper;
• five to ten pieces of hot pepper (to taste);
• half a kilogram of onions;
• half a liter of vegetable oil;
• five to seven heads of garlic;
• salt (to taste).

Wash vegetables. Next, the tomatoes must be rid of the core and stalks, the pepper is cleared of seeds. Then you need to divide the tomatoes, bell peppers and onions into 2-4 parts. All ingredients are scrolled in a meat grinder. After that, vegetable oil, salt and pre-chopped garlic are added. Everything is well mixed with a wooden spoon and put on fire. Cooking time - two hours. Stir occasionally. After cooking, the dish must be decomposed into jars and rolled up.

Adjika "Home"

The recipe for the most delicious homemade adjika in this case is good because the dish is easy to prepare. It is also worth noting that the workpiece prepared in this way does not have to be stored in a cool place. Even when stored in a warm room, the taste of this adjika does not deteriorate.

Adjika "Homemade" will be the most delicious if you use vegetables grown in your garden when preparing it. So, the list of products:

• about five kilograms of tomatoes;
• one kilogram of bell pepper;
• fifteen pieces of hot pepper;
• 250-300 grams of garlic;
• 450-500 grams of horseradish;
• 200 milliliters of salt;
• 400 milliliters of vinegar (required 9%);
• 400 grams of sugar.

Cooking method. Vegetables need to be washed under cold water, and then peeled from seeds, core and peel. Then everything is ground in a meat grinder, including pepper seeds. After that, salt, vinegar, sugar and pre-chopped garlic cloves are added. After mixing everything, it is necessary to let the resulting mixture brew for exactly 50 minutes. no need. After the time has elapsed, you can safely bottle adjika.

Reflecting on the question of what is the most delicious adjika, it is necessary to remember the fact that taste qualities the preparation you have prepared depends entirely on the number of proportions of seasonings and auxiliary ingredients. When preparing it, you can safely show your imagination and add something from yourself to the existing recipe. If the experiment was a success, then next time you can harvest a large number of jars with tasty and healthy adjika.