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Hot (hot) pepper - seasonings, adjika. Georgian hot pepper adjika

At the beginning of autumn, the crop is harvested and the main vegetable salads prepared. It's sauce time. Vegetables are crushed in them, which means that crooked, overripe, ugly fruits will find application. Cooking tomatoes in own juice, horseradish, sometimes ketchup and all kinds of options under the general name: "".
And all because adjika began to be called the most. Known for: adjika sweet, canned adjika, sweet pepper adjika, with carrots and apples. It is preserved with vinegar, made raw, boiled for a long time or not cooked at all. But whatever you call it, it's delicious.

Historically, adjika is prepared from hot pepper, garlic and spices. (Look

1 kg is taken. red long capsicum. It dries quickly, so you need to cook right away.
Garlic - 3 - 4 large heads. Better with blue skin.

Lots of green cilantro, coriander seeds and suneli hops. Dry spices at least a tablespoon. Ground black pepper is enough 1 tsp.

Remove stems and seeds from red peppers. They add too much bitterness. All ingredients are passed through a meat grinder. Add salt and wine vinegar. Arrange in small glass jars, close with nylon lids. Adjika is prepared without cooking. With this combination of peppers and spices, there is simply nothing to spoil.

Adjika from hot pepper and without cooking is prepared different recipes. For example, such a combination.

Spicy sweet pepper adjika

Red hot pepper - 200g.
Red Bell pepper- 0.5 kg.
Garlic - 300g.
Tomatoes - 0.5 kg.
Salt - 6-7 tbsp.
Suneli hops - 2 tbsp.

Release the sweet pepper from the stalks and seeds. Peel the garlic and chop coarsely. Pour garlic into pepper cases and leave for a while so that the inner walls of the pepper are saturated with garlic. In the meantime, remove the seeds from the bitter pepper, coarsely chop the tomatoes.

Pass everything through a meat grinder. Sprinkle salt and suneli hops.

Mix. Stored under capron lids.

This recipe homemade adjika allows the addition of sunflower oil. For the entire volume, no more than half a glass.
If you want something unusual, you can add to the above recipe walnuts taste. Also mix everything. You can once again pass through a meat grinder. Get a delicious seasoning meat dishes- adjika with nuts.

Adjika with carrots and apples

Red sweet pepper - 1 kg.
Tomatoes - 1 kg.
carrots, onions, sour apples- 0.5 kg each.
Hot pepper - 2 pods. Sunflower Oil - 2 tbsp.
Salt and garlic to taste.

Remove seeds from peppers. Wash carrots thoroughly and cut. Coarsely chop the apples, removing the cores. Tomatoes - in half, cut off the buttocks. Skip all vegetables through a meat grinder. Pour oil into a wide saucepan. Pour in the mixture and heat slowly. Boil approximately 30 min.

Finely chop or crush the garlic. Add together with salt for 3 min. before the end of cooking.

There is no need to specially preserve adjika. Hot peppers and tomatoes replace vinegar and long heat treatment. It is enough to sterilize the jars. Homemade adjika is laid out hot and immediately hermetically sealed.

According to the taste and sharpness of adjika, any, even sweet, is allowed today. It's more like a condiment or vegetable sandwich.

Adjika sweet recipe

Tomatoes - 3 kg.
Sweet peppers, carrots, onions, apples - 500g each. everyone
Head of garlic, 2 chili peppers or 1 tbsp. ground red pepper.
Sugar - 150-200g.

Prepared in the same way as above, adjika with carrots and apples. It takes an hour to cook. Decompose hot and immediately roll up. Banks wrap for a long cooling.

My hot pepper adjika

I take slightly dried hot pepper, tomatoes, garlic, cumin, coriander, paprika, salt. The proportions are arbitrary. I want to be sharper, which means more pepper and garlic, softer - we increase the number of tomatoes. Made it like this:
Tomatoes - 1 kg.
Hot pepper - 5 long pods.
Garlic - 1 head.
Zira, coriander, paprika - 1 tbsp each everyone.
Salt - 1.5 tbsp.

Coarsely chopped tomatoes. Pepper cleaned and chopped.

Spices were poured into the bottom of the cauldron. I heated them up until a wonderful aroma appeared. I put tomatoes and peppers on them. Cook until soft about 10 minutes. I blew it with a blender. Salted. Squeezed out the garlic. The taste of freshly cooked homemade adjika should be slightly salty and burning. Over time, the taste will soften.

Place it in a small bowl and close tightly.

Sweet pepper adjika

Recipes for the most delicious homemade adjika:

Today we will talk about the most wonderful spicy snack, which is customary to smear on a piece of fresh fragrant bread, Her Majesty the Queen on our table, incomparable adjika. It’s good to consume this queen even with a bite with hot soup, even with meat on the coals ... she will go with a bang to any savory dish!

The benefits of adjika are undoubtedly great, not only does it retain the entire set of vitamins and trace elements that make up the products, its components, but in general it has a beneficial effect on increasing metabolism, improves appetite and has some antiviral effect.

Well, first of all, the most simple recipes and gradually get harder.

The most delicious homemade adjika - Abkhaz hot spicy adjika for the winter

The recipe is classic, traditional, original. The easiest to prepare, literally a ten-minute matter.

Products:

a pound of hot red pepper, slightly dried in the sun, if you don't want it too spicy, take out the seeds,
a good bunch of cilantro, preferably harvested during flowering,
a small bunch of sprigs of young dill,
bunch of parsley leaves
5 heads of garlic,
3 table spoons of suneli hops,
a glass of coarse salt,
you can add a couple of handfuls of walnut kernels - for an amateur.

Clean, wash, dry everything. Scroll through a meat grinder, salt, mix and scroll a few more times to get a homogeneous paste. Even better, use a food processor with a sharp knife and chop everything into dust.

Let it brew on the kitchen table for a couple of days. Divide into jars or food containers and store in the refrigerator.

Homemade adjika - a recipe with horseradish

The invention is already Russian culinary specialists. The people call it differently - horseradish, gorloder, horseradish. Simple and quick to prepare, a set of products for her in August in every garden with a shaft. Keeps great in the fridge all winter.

tomatoes very ripe kilogram,
horseradish - a tenth of the tomatoes classically, but who likes more spicy add more,
a couple of pods of hot red chili,
a couple of heads of garlic
spoon with salt on top.

Here, in working with horseradish, a meat grinder is preferable than a food processor, the texture of horseradish is too viscous.

So, wash, clean, dry everything. We turn through a meat grinder and mix well. When we skip horseradish, it is better to put a plastic bag on the meat grinder and tie it on the outlet neck - it will not pinch your eyes. Or throw all the components interspersed, also to reduce the ingress of horseradish vapor into the air.

Salt, mix thoroughly until the salt is completely dissolved.

We place in sterile dry jars and put them in the refrigerator or cellar.

It is very suitable for any first or second course as an addition to bread on cold winter evenings.

Well, very fast and tasty! Guests and family will appreciate the table perfectly.

Ingredients:

ripe tomatoes 3kg,
hot pepper only 4pcs,
sweet pepper, preferably red 5pcs,
garlic 10 large teeth,
onion 5pcs,
½ cup vegetable oil,
table vinegar 9% 5 50 ml,
salt - a spoon with a large top.

We do it step by step:

Wash, clean, dry everything. Cut out the seeds from the pepper.
Twist in a meat grinder or chop tomatoes, peppers, onions and garlic in a blender.
Mix with vinegar and salt. Add the oil last and mix thoroughly.
In sterile dry jars and put in the refrigerator or cellar.

It will be very tasty at the table!

Video recipe: spicy adjika for the winter - you will lick your fingers

Open a jar of such a burning blank on a winter day and remember those summer times with barbecue.

This recipe will be more complicated and more time consuming, but the result is worth it, take my word for it. In addition, such a blank can be stored in the cellar for years, if necessary.

The fact is that this adjika, unlike the previous ones, we will cook with you.

tomatoes large, very ripe 3kg,
large carrot 1.5 kg,
bell pepper 2kg,
garlic 10 cloves,
chili pepper 2 pods,
salt 2 tables. spoons,
half cup sugar
vegetable oil half a glass
table vinegar half a glass, can be replaced with apple cider vinegar.

Now cooking:

Wash everything, clean, cut out the seeds from the pepper, dry it.
cut tomatoes large pieces In a saucepan, add half a cup of water and bring to a boil over medium heat. We do not let it boil, we immediately remove and cool. On a sieve we roll back the skins and seeds, we get a thick tomato juice with pulp.
Grind carrots and peppers in a blender. We put it on a small fire for an hour and a half.
Add crushed garlic, salt and sugar, pour in vinegar, mix and let simmer for another 5 minutes.
Remove from the stove and quickly lay out in sterile jars, roll up, turn over and under a fur coat until completely cooled.

This option gives scope to your imagination. You can experiment on the basis of this recipe as you like, adding any vegetables and even fruits to it during cooking - everything will be delicious.

Delicious adjika from zucchini in Belarusian

Another unusual recipe, its other name is adjika with zucchini in Belarusian.

zucchini 3kg,
carrots half a kilo,
sweet pepper half a kilogram,
tomatoes a kilogram and a half,
garlic peeled glass,
ground red pepper 2.5 tablespoons,
vegetable oil glass,
salt 2.5 table. spoons,
sugar glass.

The preparation is the simplest:

As usual, wash, clean, dry everything. Scroll through a meat grinder or chop in a food processor, garlic too, but in a separate bowl.
Mix the resulting vegetable paste with vegetable oil, add sugar and boil in a large roasting pan with a thick bottom for about forty minutes.
Add hot pepper and garlic, simmer for another five minutes.
Remove from heat, place in sterile jars and roll up. Turn over and under a fur coat until the morning.

The taste of this adjika is tender, sweet with piquant sourness, not very spicy.

Adjika homemade - a recipe for the most delicious homemade adjika for a twist

The so-called bitter. A dish for real men - very spicy!

tomatoes 5 kilograms,
carrots 2 kilograms,
300 grams of hot chili,
kilogram of garlic
paprika kilogram,
vegetable oil 200g,
salt spoon with a large top.

Wash, peel and dry all vegetables. Scroll through a meat grinder or chop in a food processor. Put in a saucepan, add oil and salt. Simmer for about an hour over low heat, stirring occasionally. Place in sterile jars and seal. Cool down under a fur coat.

More interesting articles on homemade preparations for the winter:

Pickled zucchini

How to cook adjika without bell pepper at home - with eggplant and honey

But with eggplant! Somewhat exotic, but tasty - you will lick your fingers!

You will need:

tomato 3kg,
eggplant 2kg,
garlic 0.5 kg,
4 hot chili pods
a glass of vegetable oil
half a glass of table vinegar 9%,
parsley to taste, if you really like it, then a good bunch,
dill is also at your discretion,
3 large spoons of sugar
Salt table. spoon with a large slide,
three tablespoons of honey, as much as you scoop.

Chop all vegetables in a food processor. Eggplant for greater sophistication can be cut into small cubes. Put in a large roasting pan, salt, mix with sugar, butter and simmer over low heat for about 50 minutes.

Add honey and stir thoroughly. Add finely chopped fresh herbs, boil for a couple of minutes and add vinegar. Stir and let stand for a few minutes. Put in sterile jars, put on the lid and cool under a fur coat.

Honey will give the dish a special charm!

How to cook the most delicious homemade adjika with apples

Also somewhat exotic and unusually tasty recipe.

Products:

tomatoes a little more than a kilogram,
sweet paprika 0.5 kg
apples 0.5 kg, preferably sour,
hot chili 3 pods,
carrots 0.5 kg,
garlic 2 heads,
table salt. a spoon,
vinegar table half a glass,
vegetable oil half a cup,
sugar half a glass.

Cooking:

Wash and dry ingredients. Remove seeds from peppers and apples.
Chop all vegetables except garlic in a blender to dust and put in a large roasting pan.
Simmer for approximately 1 hour 20 minutes.
Add crushed garlic, oil, sugar, salt and vinegar to the resulting mass and mix. Boil for three more minutes.
Place in sterile jars, roll up and leave to cool upside down under a fur coat.

Very tasty and fragrant!

Recipe for homemade adjika without vinegar with plums or cherry plums

But at the same time it is very unusual, because with plums or cherry plums, whoever likes what!

Ingredients:

1kg plums, preferably unripe or cherry plums,
15 good cloves garlic,
2 hot chili pods
5 kg sweet paprika, ¼ teaspoon ground black pepper, coriander, cloves,
on a small bunch of greens that you find - dill, basil, tarragon, parsley,
tomato paste 1 spoon,
salt table spoon with a small top,
half a glass of sugar.

Cooking:

Rinse vegetables thoroughly, remove pits and seeds from peppers from plums, dry.
Chop plums, peppers and all herbs in a food processor.
Salt, add sugar, ground spices, tomato paste, mix thoroughly and simmer for about half an hour on a small fire.
Add finely chopped garlic and boil for another three minutes.
Place in jars and seal. Inverted under a fur coat until completely cooled.

Enjoy your meal!

Delicious adjika with carrots for the winter

Carrots alone will be a bit boring, so let's add pumpkins to it too! And we'll be perfect unique recipe. It is a pity that it is not stored for a long time, so it is better to make a half portion to eat quickly!

Products:

per kilogram of carrots and pumpkins,
half a kilo of onion and sweet pepper,
2 chili pods
half a glass of vegetable oil.
a bunch of cilantro and basil,
garlic 10 cloves
lemon,
a tablespoon with a little salt.

Cooking:

Wash all the main vegetables, peel, remove the seeds from the pepper, cut into pieces and put on a baking sheet. Cover with foil and bake for forty minutes.
Cool and grind in a blender along with chili pepper, lemon, garlic, herbs and salt.
Serve straight to the table!

From the history of spicy snacks

Adjika - the word itself is of Abkhazian origin and means, in fact, bread and salt, a welcome meal when meeting dear guests. Rubbed her wives of Caucasian horsemen in the old days on a stone, investing a lot of time and effort into this unpretentious occupation. But we are modern and advanced people, so we won’t kill ourselves like that. There are combines, blenders, meat grinders in our kitchens - so let them twist, and tinder, and crumple, and we will look after them!

Initially, it was a paste-like salty mass of red color, which includes various components, red hot peppers and garlic, coriander and blue fenugreek ... Do not be afraid of blue fenugreek, it is called cleverly utsho-suneli, it is almost always included in the composition of all of us well known hops-suneli.

However, over time, people have learned to add a lot of other useful and nutritious vegetables and even fruits with nuts to adjika, making it less salty and spicy, quite suitable for our inexperienced European stomach.

The color has also changed, now green adjika is also prepared from green pepper. It is very convenient to use it mixed with sour cream or mayonnaise for cooking. various sauces and as a seasoning for soups.

Home cooking rules

Here I will tell you some general rules when preparing adjika, so as not to be repeated in each recipe and I will highlight them in italics:

Wash vegetables and other components thoroughly and be sure to dry them on a towel, especially for those recipes that are not heat-treated - not a drop of water should get into the dish!
Be sure to sterilize jars and lids and let them dry!
Important!!! First we sterilize the jars - then we start cooking!
It is advisable to work with hot hot peppers with gloves so as not to get burned!

Well, perhaps, that's all about adjika, a delicious, fragrant and varied seasoning that takes its place of honor on my table. Hopefully yours is now too!

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. Sweet peppers 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.

Among the favorite preparations of home cooks is spicy Georgian adjika for the winter.

Popularity national dish based on the versatility of its application and the peculiar rich taste. Georgian seasoning is used as a sauce for fish, meat, vegetable and cereal dishes. Very often it serves as a mass for impregnating poultry or meat products during baking.

Among gourmets, variants of green adjika are common, which are created using spicy Green pepper. To prepare a wonderful seasoning with a spicy aroma at home, you need to stock up necessary products and get familiar with the technology.

Secrets and technology of making real Georgian adjika

The main secret, which is unknown to most novice cooks, is the absence of tomatoes in adjika. Pepper gives color to the workpiece, so the recipe for real Georgian adjika does not contain tomatoes among the ingredients.

There are several proprietary secrets for preparing snacks:

First, hot peppers must be dried in the sun to evaporate excess moisture.
You need to rub the pods only with the help of natural devices. In the Caucasus, stone millstones are used for this.
Important! You will have to wear gloves to work with the bitter component! It is forbidden to touch the eyes or nose during the process, as this can lead to injury or burns to the mucous membranes.
To harvest adjika for the winter, use only fresh ingredients - chili or herbs. Dried spicy pod will give a different flavor.
Optionally, you can add sweet bell pepper.
Salt for seasoning use stone coarse grinding. Small or iodized is absolutely not suitable, it will lead to the beginning of the fermentation process, and adjika will deteriorate.
Be sure to add to the recipe. walnuts, cilantro, parsley, garlic.

Due to its "burning" composition, the classic Georgian adjika is perfectly stored in the cold in winter, even without seaming. It takes only 2-3 hours to make several jars of seasoning, then place the workpiece in the refrigerator and enjoy the taste.

Georgian adjika recipes

Despite the fact that the set of components for Georgian adjika recipes for the winter is small, modern housewives are constantly adding variety to the main composition. But this does not impair the taste and beneficial features winter harvest. Therefore, choosing the right option will not be difficult.

Georgian traditional adjika recipe

Traditional Ingredients:

spicy hot chili- 0.5 kg;
peeled garlic cloves - 100 g;
greens - 400 g;
whole coriander seeds - 1 tbsp. l.;
table salt - 3 tbsp. l.

Classic cooking process:

You need to start by taking safety measures - put on gloves on your hands.
Important! During the entire cooking time, try not to bend over so that your eyes remain at a safe distance from the burning components. Accidentally splashed juice can severely burn the mucous membrane of the eye.
Wash and cut off the tails on the pods. Remove seeds only if you need to reduce the spiciness of the dish.
Peel the garlic cloves well.
Pass the pepper through a meat grinder. For safety, you can put on a plastic bag. If the pepper is not dried, then it is necessary to drain the excess juice.
Skip the remaining components through a meat grinder - coriander seeds, garlic cloves.
Mix all components in one mass, re-pass through a meat grinder. Repeat grinding until the composition is homogeneous.
Wash, dry and chop herbs. It is not recommended to twist it in a meat grinder.
Combine all ingredients, add salt, mix and place in a container.
Cover with a lid, set aside for 3 days, stirring occasionally to better dissolve the salt.
Arrange adjika in clean jars, close with lids, put away for the winter in a cold room.

Adjika recipe with walnuts

Adjika with walnuts has a milder taste, which is facilitated by the oils contained in the nuts. They well reduce the sharpness of the dish and give it viscosity.

For spicy billet for the winter you will need:

chili pods - 5 pcs.;
peeled head of garlic - 1 pc.;
walnuts - 7 pcs.;
Bulgarian sweet pepper - 0.5 pcs.;
vinegar (3%) and salt - 2 tsp each;
coriander seeds - 1 pack;
hops-suneli seasoning - 2 packs;
cilantro and dill greens, dried or fresh.

Recipe preparation process:

Remove excess moisture from food. To do this, dry the washed components, dry the pepper in the sun.
Dry walnut kernels in a pan, remove excess husk.
Finely grind the nuts and coriander seeds to a flour state.
Grind the pepper in a blender, gradually pouring in the vinegar.
Then add greens, continuing to grind.
Transfer the mass to a container, add spices, salt.
Mix well.
Lastly, add chopped walnuts, coriander seeds and pressed garlic.
Important! Adjika acquires the appropriate consistency only after prolonged mixing.
Arrange in dry jars, cover with foil, top with a lid, place in the cold for the winter.

Georgian dry adjika recipe

You can also make fragrant Georgian adjika in a dry form. All components are used in free-flowing ground form, the only exception is garlic. The main types of spicy herbs are contained in the collection of suneli hops. They also give a spicy flavor to the seasoning.

For cooking you will need:

30 g of suneli hop powder;
20 g powder hot pepper red;
10 g of dried dill and ground coriander;
1 large head garlic;
2 tsp food salt;
3 art. l. vinegar (3%), rice is suitable.

Cooking method:

Peel and mince the head of garlic.
Combine dry ingredients in one container - pepper powder, coriander, hops-suneli seasoning, dill.
Add salt, mix ingredients well.
Crush the garlic in a convenient way.
The next stage, the most time-consuming, is a thorough mixing of the mixture until a homogeneous state is obtained.
While mixing, add diluted vinegar.
The dry components of the mixture, absorbing the vinegar, swell, so it increases in volume.

Important! Ready dry adjika should be salty and slightly oily.

Terms and conditions of storage

For better preservation of the workpiece in winter, adjika should be placed in dry glass jars and stored in the cold. For this purpose, a basement, cellar or refrigerator is suitable. The shelf life is 4-6 months, but most often it is equal to the amount of Georgian adjika prepared for the winter. In other words, seasoning for the winter is stored until completely eaten. If the storage conditions are suitable, then during the year adjika does not lose its taste and nutritional qualities.

Conclusion

Georgian adjika for the winter, prepared according to the selected recipe, will serve as a seasoning, sauce, spicy addition to any dish. It is not necessary to harvest a large number of. The simplicity of the recipes allows even novice cooks to prepare a masterpiece for the festive table.

Ingredients:

Tomatoes - 2 kg
Bulgarian pepper - 0.5 kg
chili pepper - 3 pcs
garlic - 5 heads
sugar - 1.5 cups
suneli hops - 1 tsp
vinegar 9% - 1/2 cup
salt - to taste.

Cooking method:

First of all, wash all the vegetables in water. At bell pepper and chili, remove the stalk, and leave the seeds, cut together with tomatoes into medium pieces. We also clean the garlic and grind all the chopped vegetables using a blender or meat grinder.

Now we shift the finished adjika into clean jars, close the lids and put it away to be stored in the refrigerator. This is a very easy way to cook adjika, without cooking.

How to cook adjika with horseradish at home

Properly prepared spicy appetizer, goes well with many side dishes. It is prepared from ingredients such as: tomatoes, horseradish and garlic. Its very easy to prepare.

Ingredients:

Tomatoes - 2.5 kg
sweet pepper - 1 kg
chili pepper - 3 pcs
horseradish root - 4 pcs
garlic - 3 heads
vinegar - 1.5 tbsp. l
vegetable oil - 1 tbsp. l
sugar - 2 tbsp. l
salt - to taste.

Cooking method:

Wash all vegetables in running water. We remove the stalk from sweet pepper and chili, leave the seeds, they do not need to be removed. We twist in a meat grinder: tomatoes, sweet and chili peppers, peeled garlic and horseradish.

Then add vinegar, vegetable oil, sugar, salt to taste to the twisted mass and mix everything well. Pour the resulting mass into sterilized jars, close the lids and store in the refrigerator.

Cook and eat healthy!

How to cook adjika with apples

On the table, this preparation with the addition of apples is best served chilled. It is perfect for both first and second courses, and even simple sandwiches.

Ingredients:

Tomatoes - 1 kg
onion - 200 gr
apples - 200 gr
Bulgarian pepper - 400 gr
garlic - 100 gr
sunflower oil - 150 ml
hot pepper - 2 pcs
vinegar 9% - 2 tbsp. l
sugar - 2 tbsp. l
salt - to taste.

Cooking method:

We wash all vegetables except garlic, peel and cut into fairly large pieces.

After the contents of the pan boil, reduce the fire to a slow one and cook for one hour. After this time, add the garlic passed through the press, salt, sugar, vinegar and continue to boil for another 1 hour.

Now we shift hot adjika into sterilized jars, twist, scalded with boiling water, and leave to cool completely.

From these ingredients, I got, like this, three jars of 480 ml each.

Homemade adjika with tomatoes and garlic, without bell pepper

If you suddenly decided to make adjika, but for some reason you did not find bell pepper, do not be discouraged. After all, this preparation can be prepared without it. Of course, the taste will be slightly different, but the cooking process will be easier.

Ingredients:

Tomatoes - 1.5 kg
hot red pepper - 400 gr
garlic - 300 gr
vinegar - 2 tablespoons
hops-suneli - 1 tbsp. l
coriander - 1 tbsp. l
dill - 1 tbsp. l
salt - to taste.

Cooking method:

Wash the tomatoes in water and cut into medium pieces. Then we twist them together with peeled garlic and hot pepper along with seeds in a meat grinder. Then we shift the whole mass into a large saucepan, pour all the necessary spices into it, pour in the vinegar and add salt to taste.

We put on a slow fire, stirring, bring to a boil and lay out in sterilized jars, wrap with lids, and leave to cool completely.

After the adjika in the jars has completely cooled down, we remove them for storage in the refrigerator.

A simple recipe for homemade adjika without preservation (video)

Enjoy your meal!!!

Hot (hot) pepper - seasonings, adjika. Georgian hot pepper adjika

Spicy sweet pepper adjika

Adjika with carrots and apples

Adjika sweet recipe

My hot pepper adjika

Sweet pepper adjika

The most delicious homemade adjika - Abkhaz hot spicy adjika for the winter

Homemade adjika - a recipe with horseradish

Video recipe: spicy adjika for the winter - you will lick your fingers

Delicious adjika from zucchini in Belarusian

Adjika homemade - a recipe for the most delicious homemade adjika for a twist

How to cook adjika without bell pepper at home - with eggplant and honey

How to cook the most delicious homemade adjika with apples

Recipe for homemade adjika without vinegar with plums or cherry plums

From the history of spicy snacks

Home cooking rules

Ingredients

Cooking

Note to the owner

Secrets and technology of making real Georgian adjika

Georgian adjika recipes

Georgian traditional adjika recipe

Adjika recipe with walnuts

Georgian dry adjika recipe

Terms and conditions of storage

Conclusion

Ingredients:

Cooking method:

How to cook adjika with horseradish at home

Ingredients:

Cooking method:

How to cook adjika with apples

Ingredients:

Cooking method:

Homemade adjika with tomatoes and garlic, without bell pepper

Ingredients:

Cooking method:

A simple recipe for homemade adjika without preservation (video)

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