Spicy and sweet, with carrots and apples, raw and canned, the best homemade adjika. Georgian hot pepper adjika

Hot pepper is a very peculiar vegetable, to which no one is indifferent. Some people eat it and admire its spiciness, while others cannot stand the heat and consider it harmful to the body. Most likely, this category of people is simply unfamiliar with useful properties hot pepper. In many countries, it is highly revered, considering it useful for the mind and immunity. Thanks to the vitamins, iron, magnesium, calcium, zinc and phosphorus contained in it, you can significantly improve your health. Naturally, in order to strengthen the digestive system and increase appetite, you need to consume it in moderation. Hot pepper is the main ingredient of adjika, a favorite seasoning for many.

Now you can find recipes that involve the use of tomatoes, carrots, apples and even plums. However, in original recipe you can find only hot peppers with garlic, salt and spices. Hot pepper and garlic adjika is a thick aromatic sauce with a spicy taste that will perfectly complement the taste of your favorite, first of all, meat dishes. Get acquainted with the proposed recipes, cook for health and make the taste of food more vivid and memorable.

Adjika from red pepper and garlic

Take:

• red chilli pepper - 1 kg
• garlic - 1 kg
• salt - 2-3 tbsp. spoons
• ground coriander - 3 tbsp. spoons
• hops-suneli - 2 tbsp. spoons

We twist pepper and garlic in a meat grinder with a fine grate, add salt, coriander and suneli hops to the resulting mixture. The amount of salt can be even more, adjika should turn out very salty. We lay out the mass in dry jars, which are then stored in the cold. By adding a spoonful of vinegar, you can extend the shelf life of adjika.

Adjika from pepper, garlic and walnuts

Ingredients:

• red hot pepper - 1.5 kg
• walnuts - 1 cup
• garlic - 2 heads
• dry basil - 2 tbsp. spoons
• coarse salt - 1.5 tbsp. spoons
• fresh cilantro - 1 bunch

pour pepper warm water, press down with a lid and leave for an hour. Grind nuts, garlic, cilantro, basil, salt and prepared pepper in a food processor. You can also use a meat grinder. Then we lay out adjika in jars, eat with meat dishes.

Spicy Caucasian adjika

Components:

We pass all the ingredients through a meat grinder, adding vinegar last, put it in clean, dry jars.

Adjika from pepper, garlic and herbs

Required products:

• hot pepper - 500 g
• sweet pepper - 500 g
• garlic - 200 g
• dill - 2 bunches
• parsley - 1 bunch
• salt - to taste (1-2 teaspoons)
• saffron - 1 teaspoon

All prepared ingredients are passed through a meat grinder, mixed with the right amount of salt and seasoned with saffron.

and hot pepper

Components:

• hot pepper - 5 pcs.
• horseradish - 200 g
• tomatoes - 500 g
• garlic - 2 heads
• dill and parsley - 200 g
• salt - 1.5 tbsp. spoons
• black pepper and paprika - to taste

We load horseradish slices, tomato halves, peeled garlic and hot peppers into the combine. Then add salt and herbs, whisk again, season with paprika and black pepper. We recommend that you familiarize yourself with others. We do not recommend storing this seasoning in the refrigerator for more than a week.

Note to housewives:

The taste of adjika is greatly influenced by the variety of pepper. The hottest pepper is habanero, it should be added in the most minimal amount. Jalapeno and poblano peppers have a medium spiciness, great for adjika base. Anaheim pepper is suitable for adjika lovers who are not used to eating spicy.

• red sweet pepper - 550 g,
• hot pepper - 1-1.5 pcs.,
• garlic - 80-100 g,
• Apple vinegar- 25 ml,
• table salt - ½ tbsp.,
• sugar - 2.5 tbsp.

We choose beautiful fleshy sweet peppers on the market, wash them in cool water, and dry them. We cut each pepper lengthwise into two equal halves, remove the growth site of the stalk and seeds. If there are large white partitions, cut them off with a sharp knife.


We cut the prepared peppers into absolutely arbitrary pieces.


We take right amount garlic, peel, wash and dry all the cloves.


We put the sweet pepper and garlic in the blender bowl (nozzle "metal knife"). If you don't have a blender, you can use a meat grinder. Now let's talk a little about hot peppers. Firstly, we clean it exclusively with gloves so that our hands do not suffer. Secondly, the quantity is adjustable, in our version we take one medium-sized pod, as a result we get a moderately spicy adjika, for a softer result, half a pod is enough, but lovers burning dishes can add 1.5 pods of pepper.


Turn on the blender at full power, chop the peppers and garlic for one minute. The resulting fine-grained mass is transferred to a deep bowl.


Add a portion of salt / sugar, pour in apple cider vinegar, mix everything well.


We leave the semi-finished product alone for 30-40 minutes.


Our pepper adjika is not heat-treated, respectively, for a successful and long-term storage it is necessary to properly prepare the jars - wash thoroughly until the glass creaks, sterilize well. So if this milestone completed, continue - after half an hour we fill raw adjika our banks.


Close jars tightly with lids. We allocate a place on the shelf of the refrigerator, put our jars with the workpiece there, store it until winter, or even until spring. If you have done everything exactly as we recommend and advise you, you will be provided with fragrant dishes flavored with fresh pepper.






Enjoy your meal!

This adjika is not only tasty, but also has many useful properties - it improves digestion, helps to overcome colds, increases metabolism and much more. It is not at all troublesome to prepare, because it does not need to be cooked, but this is only a plus - it retains much more vitamins than in the adjika that needs to be cooked. But there are, of course, downsides - it ends very quickly.

Ingredients

• red sweet pepper - 2 kg
• red hot pepper - 150 g
• garlic - 200 g
• sunflower oil– 50 ml
• salt - 50 g
• sugar - 8 tbsp. l.
• vinegar 9% - 300 ml

Cooking

1. Prepare the products: peel the garlic from the husk and from the film, rinse cold water and place on a plate.

2. Bell pepper choose red, fleshy and juicy. Cut it into four parts, remove the seeds and stalks and also wash under running water, then add to the garlic on a plate.

3. On red hot pepper, again, remove the stem, cut in half and carefully remove the seeds.

4. In this recipe, the vegetables must be chopped with a mixer, which, for sure, is in every home. To do this, send the chopped vegetables to the bowl of a stationary mixer. You don’t need to stuff the vegetables into the mixer to the eyeballs, if there are a lot of them, it’s better to divide them into two.

5. Grind all components to a mushy consistency.

6. Add sunflower oil to the resulting mixture, preferably home-made, not store-bought, table salt, not iodized and granulated sugar. Mix adjika thoroughly and send to a cold place for 2 hours, for example, in a refrigerator.

Take out the jars, wash them with a cleaning agent and then rinse well with running water. Check the top on the banks, set aside with signs of marriage and do not use for conservation. Put the washed jars to be sterilized for a couple of 5 minutes or in the oven at a temperature of 150 degrees for 13 minutes.

For this type of preservation, use nylon lids, which must first be washed and boiled for two minutes.

Take out the adjika and put it into prepared jars, after that, immediately close it with hot nylon lids.

Such adjika is stored, less in time than usual. It can stand in the refrigerator from three to six months, but this does not make it less popular, and more and more lovers of distant Abkhazia are in a hurry to use this recipe every year.

Note to the owner

1. There are two kinds nylon caps, not counting those that have holes for draining liquids. Some have a smooth surface, they are easily put on the necks of cans and can be easily removed. Others are embossed, with a recess around the circumference and a bulge in the middle. Such products are characterized by high density. They can be put on the container only after heating. When cooling is completed, the lid seals against the glass rim of the container. It is with such that it is better to close this adjika for its long-term preservation.

2. Hot pepper can cause dermatological problems not only for those with delicate skin - its juice is very hot. It's not worth the risk: you need to put on thin but reliable household gloves and clean, cut, rinse the pods in them. By the way, some people also have sensitivity to garlic. Keep your hands protected.

3. Even a small amount of adjika should not be transferred to a plastic box or aluminum container, intending to finish eating it tomorrow. With the mentioned materials, sour and spicy products will begin to interact, and the reaction will occur quickly. It is necessary to find porcelain or earthenware bowls, glass bowls and cover them, for example, with saucers, so that a specific garlic-pepper smell does not spread through the refrigerator.

Adjika is a spicy seasoning in the form of a paste sauce, which is made from hot pepper, garlic, salt and spices. It is traditional for Abkhazian cuisine. In Georgian, Armenian, Russian cuisine, it is prepared with various variations- with the addition of vegetables (tomatoes, carrots, apples). It can be red and green: the first is prepared from red pepper, the second, respectively, from green. Below we present two traditional recipe adjiki - Abkhazian and Georgian.

Adjika in Abkhazian: recipe

Adjika in Abkhazian is prepared without much difficulty, like everyone else traditional dishes Abkhazian people. The culinary specialists of Abkhazia have long adopted the motto: simple, natural, tasty.
Adjika, which is of great importance among Abkhazians, has a spicy taste and excellent aroma, enhances appetite. However, of course, it is not suitable for those who do not like spicy dishes.

Important! Adjika is contraindicated for people with gastritis, increased acidity of the stomach, problems with the kidneys and liver, pregnant women, nursing mothers, and young children.

The nutritional value of the seasoning is 59 kcal per 100 grams of product. It has 1 gram of protein, 3.7 grams of fat and 5.8 grams of carbohydrates. Seasoning is recommended to be added to fish, meat and vegetable dishes, use in dietary nutrition.

The "correct" adjika does not involve adding sugar to it. This is exactly what you can cook using our step-by-step instructions.

Kitchen tools

To prepare this spicy seasoning you will need:

• pan;
• plate;
• spoon;
• coffee grinder;
• meat grinder;
• garlic press;
• immersion blender.

Ingredients

The following components are put in adjika in Abkhazian style:

• hot red or Green pepper(fresh or dried) - 1 kg ( fresh pepper it is better to hold it for seven days on the balcony so that it wilts);
• whole seeds - 100 g;

• - 100 g;
• - one head;
• fresh cilantro - one bunch;
• salt - two tablespoons.

Important! To avoid burning the skin on the hands, operations with pepper should be done with gloves. You should also protect your face. Hands that have come into contact with the spice should not touch the mucous membranes of the mouth, eyes, nose. And if adjika, when it gets into your mouth, caused you a strong burning sensation, then in no case should you drink it with water - it will be even worse. A small piece will help put out the "fire" in the mouth butter, cream, yogurt or milk.

How to do

The preparation of traditional Abkhazian seasoning can be divided into 13 steps:

Adjika in Caucasian style: recipe

The second recipe is also quite simple. Adjika is spicy and fragrant; it is made from two types of pepper with the addition of , which give it a milder taste.

Using the amount of ingredients described below, you will end up with 920 g of finished adjika. It goes well with vegetables, fish, meat. If you mix half a teaspoon with sour cream, it will come out delicious sauce to the barbecue.

Did you know? Abkhaz healers have long recommended adjika as a remedy for diseases digestive system. The valuable substances that it contains improve metabolism and blood circulation, and also increase the body's defenses against viral diseases.

Kitchen tools

To prepare the Caucasian seasoning, you will need:

• pan;
• blender.

Ingredients

From the products should be prepared:

• - 185 g (dried for a week);
• hot pepper ordinary (red, green) - 225 g;
• garlic - 200 g;
• walnuts - 150 g;
• coriander - 50 g;
• ucho-suneli (blue fenugreek) - 25 g;
• ground red pepper - 75 g;
• salt (preferably sea) - 150 g.

How to do

Step-by-step instructions for preparing adjika in Caucasian style are as follows:

What else can be added for spice

For piquancy, culinary specialists sometimes add greens:,. Also, to reduce the spiciness, tomatoes are used among the ingredients.