Classic Adjika recipe

Content

1 Basic cooking principles
2 The easiest recipe
3 Cossack adjika
4 Caucasian adjika
5 Georgian adjika
6 Abkhaz adjika
7 Classic spicy adjika
8 Classic adjika with horseradish
9 Spicy adjika
10 Adjika with carrots and onions
11 Conclusion

Adjika classic is a Caucasian dish. Initially, its preparation was expensive. First, the pepper pods were hung out in the sun, after which they were ground using stones to a uniform consistency. Garlic and spices were added to the dish. This process can be simplified by using a meat grinder or blender. The main component of adjika is hot pepper, due to which the dish acquires a red hue. Today, the classic recipe allows you to add carrots, tomatoes, bell peppers, apples when cooking. The dish can be prepared without boiling.

Basic cooking principles

To get delicious adjika for the winter, you should adhere to the following recommendations:

the classic version involves the use of garlic, red pepper and salt;
when choosing a pepper, it should be borne in mind that ripe specimens are the most spicy;
if the dish is too spicy, then you can adjust the taste by adding apples;
you can also reduce the pungency of the dish with the use of bell pepper;
the maximum of useful substances is stored in the blanks without cooking;
for winter blanks, it is better to weld all the components in order to increase the shelf life of the adjika;
adjika has a low calorie content;
excessive use of adjika can lead to stomach irritation;
before starting cooking, you need to choose the right dishes - an iron or enamel container;
the dish becomes more aromatic due to the addition of spices (coriander, hops-suneli, cilantro);
ripe and fleshy tomatoes are chosen for adjika;
it is better to cook the dish with gloves, especially if hot peppers are used;
for winter blanks, you need to sterilize cans and lids for them.

The easiest recipe

Classical adjika recipe involves the use of raw vegetables. The dish is prepared quickly enough using the minimum set of components:

Sweet peppers (1 kg) are cut into pieces and the stalks are removed.
A pound of garlic is peeled from the husk.
You also need to prepare 3 kg of tomatoes and 150 g of hot pepper.
All components are passed through a meat grinder.
The resulting vegetable mixture is thoroughly mixed, salt and sugar are added to taste.
The vegetable mixture is left overnight without boiling or other processing.
The next day, the blanks are laid out in banks.

Cossack adjika

Classic Cossack tomato adjika will appeal to lovers of spicy food:

Cooking requires 1 kg of tomatoes, which must be washed well.
Hot red pepper (1 kg is enough) must be washed, then cut and remove the stalk. The seeds can be left to make the sauce even more spicy.
Garlic (three heads) must be peeled and passed through a garlic press.
Tomatoes are passed through a blender or meat grinder.
The resulting mass is placed on the stove and brought to a boil.
After the start of the boil, you need to salt the vegetable mass and mix it thoroughly.
Garlic and pepper are added to the vegetable mass. The vegetable mixture should simmer for a few more minutes, but no more than ten.
The prepared sauce is poured into jars and rolled up.
Banks are wrapped in a blanket for several hours until they cool completely.

Caucasian adjika

Classic Caucasian adjika without cooking will be a good addition to the table:

Four sweet peppers are cut into pieces, after which the seeds must be removed from them.
Hot peppers (0.3 kg) are cut into small pieces.To make adjika less spicy, it is enough to use 0.2 kg of hot pepper.
The vegetables prepared in this way are placed in a container and chopped using a blender or meat grinder. As a result, it is necessary to obtain a uniform consistency.
Salt (2 tablespoons) is added to the finished mixture and the adjika is stirred so that the salt is distributed throughout its mass.
Basil or cilantro is added to the vegetable mass.
The finished mass is laid out in banks.
Before using the preparation, brew for 40 days. After that, you can use adjika as a snack or sauce.

Georgian adjika

A delicious appetizer can be prepared according to the classic Georgian recipe for adjika:

It is recommended to wear rubber gloves before starting work, as you will have to interact with sharp products.
First you need to prepare hot pepper, which is taken 0.4 kg. The stalks are removed from the vegetables. If you need to achieve maximum pungency, then leave the seeds.
Garlic (0.2 kg) is peeled and finely chopped.
Peeled walnuts (150 g) must first be placed in the oven or in a hot pan. This will get rid of excess moisture from the nuts.
Finely chop cilantro or other greens.
All prepared ingredients are placed in a blender and grind until a homogeneous mass is obtained. If after processing too much juice is obtained, it must be drained.
The finished vegetable mixture is rolled into jars without boiling.

Abkhaz adjika

The traditional Abkhaz recipe for adjika includes the following sequence of actions:

Peel and chop one onion.
Do the same with garlic, which needs 2 heads.
Cilantro and basil are finely chopped.
Walnuts (150 g) are crushed, to which dry chili peppers, suneli hops and salt are added.
All prepared components are mixed. If adjika is too dry, you can dilute it with water.

A modern version of the Abkhaz adjika involves using tomato paste and fresh chili peppers instead of dry peppers.

Classic spicy adjika

Another traditional recipe allows you to get a spicy snack for the winter:

Red sweet pepper in the amount of 2 kg is cut into several parts and the seeds and stalks are removed.
Do the same with red chili peppers, from which you need to remove the stalks.
0.4 kg of garlic is peeled.
The prepared components are passed through a meat grinder twice to obtain the most homogeneous consistency.
Add paprika, spices, cilantro to the resulting mass.
The vegetable mixture is put on low heat.
When the vegetable mass begins to boil, the container is removed from the heat and poured into jars.

Classic adjika with horseradish

By adding horseradish, you can achieve pungency and piquancy in adjika. A tasty and unusual snack is obtained from tomatoes for the winter:

Ripe tomatoes (2 kg) are cut into pieces. For bell pepper (1 kg), you need to remove the stalk and seeds.
Then you need to gently peel one root of fresh horseradish.
Tomatoes and bell peppers are passed through a meat grinder.
Ground black pepper is gradually added to the vegetable mass. At the same time, you need to constantly check the taste of the dish in order to avoid excessive spiciness.
Horseradish root is crushed and added to adjika.
Add 9% vinegar (1 cup) and salt (1 cup) to the dish.
The container with the vegetable mass is covered with cling film and left for several hours.
After the specified time, the excess liquid is drained, after which the adjika is laid out in jars or served to the table.

Spicy adjika

A spicy appetizer is not to everyone's taste. In this case, you can prepare a delicious sauce that contains a minimum of spicy ingredients. Variations of the classic recipe allow you to get more piquant adjika:

Ripe tomatoes (3 kg) are cut into pieces, bell peppers (10 pcs.) Are peeled from seeds, carrots (1 kg) must be peeled and cut into small cubes.
The next step is to prepare the apples.This will require 12 sweet and sour green apples, which are peeled and cut out the seed pods.
Prepared components are sequentially passed through a meat grinder. Hot peppers will help to add spice, however, it must be used with caution and the dish should be checked periodically for taste.
The resulting vegetable mass is placed in a saucepan and put on fire.
When the adjika boils, you need to reduce the heat and stir the mixture for an hour.
10 minutes before removing the dish from the stove add olive oil (1 glass), vinegar (150 ml), sugar (150 g) and salt (30 g).
The finished dish is laid out in jars and served as a snack.

Adjika with carrots and onions

A delicious snack is prepared using a simple technology using carrots and onions:

0.5 kg of red bell pepper should be chopped and seeds removed.
0.5 kg of carrots and 2.5 kg of tomatoes are cut into several parts.
Hot peppers (3 pcs.) Are cut into pieces, removing the stalk.
0.2 kg of garlic is peeled.
The vegetables prepared in this way are passed through a meat grinder.
0.3 kg of onion is grated.
All components are mixed and placed on the stove. You need to stew the dish for half an hour.
Then add sugar (1 cup) and salt (a quarter cup) to adjika. The dish is cooked for another hour over low heat.
If the sauce is being prepared for further canning, the cooking time is extended to 2.5 hours.
At the stage of readiness, 250 ml of vegetable oil is added to the dish.
For canning, you will need 250 ml of 9% vinegar.
Ready adjika is canned or served.

Conclusion

Adjika is a common type of homemade products. It is added as a sauce to chicken, duck, pork and other meats. Adjika can be prepared by mixing raw vegetables or by boiling them. The classic version is prepared on the basis of hot peppers, tomatoes, garlic, spices. If necessary, the taste of the preforms is adjusted by adding sweeter or spicy ingredients.

Classic tomato adjika