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Adjika, which appeared on our table thanks to the shepherds from Abkhazia, is not only tasty and can diversify the diet in winter. It stimulates digestion, enhances metabolic processes, and thanks to the presence of garlic and red hot pepper, it serves as a reliable protection against viruses.
Like any dish that has gone beyond the borders of the national cuisine, adjika does not have a clear recipe. In the Caucasus, it is cooked so spicy that residents of other regions simply cannot eat it in large quantities. In addition, tomatoes are rarely included in the recipes for such adjika. Outside Georgia, on the other hand, spices are often added to adjika for flavor rather than pungency; the list of ingredients often includes tomatoes. The result is a kind of spicy tomato sauce. The methods of its preparation are also different. Today we will give some recipes adjika, boiled for the winter.
Adjika apple
A simple recipe for a delicious sauce, moderately spicy, a little sweet, will surely become one of your favorites.
Ingredient List
To make adjika, you need the following set of products:
- tomatoes - 1.5 kg;
- sweet pepper (better than red) - 0.5 kg;
- carrots - 0.5 kg;
- sour apples (like Semerenko) - 0.5 kg;
- garlic - 100 g;
- bitter pepper - 3 pods;
- salt - 60 g;
- refined lean oil - 0.5 l.
Preparation method
Peel, wash the carrots, cut them into pieces.
Cut the pods of bitter and sweet peppers in half, remove the seeds, the stalk, rinse, cut.
Wash the tomatoes, cut out all damaged parts with a knife, chop. You can peel them off for this recipe, but this is not necessary.
Rinse the apples, peel the seeds and peels, cut.
Rotate vegetables and apples in a meat grinder, pour in vegetable oil, stir well.
Pour the mixture into a heavy-bottomed saucepan. If you don't have one, any will do, just place it on the splitter.
You need to cook adjika on a very low heat for 2 hours, covered with a lid, stirring constantly.
15 minutes before the end of the heat treatment, add chopped garlic, salt.
While hot, spread the adjika in sterile jars, then roll up with clean, scalded lids.
Place upside down, wrap tightly with a warm blanket.
Spicy adjika
The sauce prepared according to this recipe turns out to be very tasty. It is easy to prepare, but after cooking it requires sterilization.
Ingredient List
To make a spicy adjika sauce, you need the following products:
- tomatoes - 5 kg;
- carrots - 1 kg;
- apples - 1 kg;
- sweet pepper - 1 kg;
- lean oil - 200 g;
- vinegar - 200 g;
- sugar - 300 g;
- garlic - 150 g;
- salt - 120 g;
- ground red pepper - 3 teaspoons.
Cooking adjika
Wash carrots, peel, cut into pieces of any size.
Peel the stalks and testes from the pepper, rinse, cut into small pieces.
Wash and chop the tomatoes. If desired, peel them off first.
Peel and core the apples, then cut.
Vegetables and apples need to be cranked with a meat grinder, then put in a saucepan, stir, put on fire.
After an hour and a half, add oil, salt, peeled and chopped garlic, vinegar, red pepper to the boiled adjika.
Mix everything well, boil for another 30 minutes.
Pour adjika into clean jars, cover with lids scalded with boiling water, sterilize for 40 minutes.
At the end of the heat treatment, leave the jars in water so that they cool slightly and do not burst on contact with colder air.
Roll up, turn upside down, cover with a blanket, let cool.
Adjika with horseradish
This adjika is made from tomatoes with horseradish and hot pepper will not only diversify your table, but will also serve as a real barrier to colds.
List of required products
Take:
- tomatoes - 2.5 kg;
- horseradish - 250 g;
- sweet pepper - 0.5 kg;
- bitter pepper - 300 g;
- garlic - 150 g;
- vinegar - 1 glass;
- sugar - 80 g;
- salt - 60 g.
Cooking method
Cut the pre-washed tomatoes into small pieces.
Peel the peppers from seeds, stalks, rinse under running water, cut into small pieces.
Clean horseradish, cut out all damaged parts, chop.
Grind all prepared foods in a meat grinder.
Free the garlic from the scales, wash, pass through a press.
Pour the resulting mixture into a saucepan, add salt, garlic, oil, vinegar, stir thoroughly.
Simmer under the lid for an hour, stirring occasionally.
Adjika is ready for the winter. Pour it into sterile jars, turn it over, wrap it up.
Blitz Adjika
This recipe is made without garlic - not everyone loves it. In addition, in the morning before work, we don't need a garlic smell, but we need to protect ourselves from viruses.
Ingredient List
Take for making blitz adjika:
- tomatoes - 2.5 kg;
- bitter paprika - 100 g;
- carrots - 1 kg;
- apples - 1 kg;
- Bulgarian pepper - 1 kg;
- vinegar - 1 glass;
- sugar - 1 glass;
- refined lean oil - 1 cup;
- garlic - 200 g;
- salt - 50 g.
Preparation method
Peel bitter and sweet peppers from seeds and stalks, cut into several small pieces.
Wash and chop the tomatoes. For this recipe for adjika, you do not need to remove the skin from them.
Remove the core, skin from apples, cut into small pieces.
Wash, peel carrots, chop.
Grind all of the above products with a meat grinder, put in a saucepan or cooking bowl, simmer at low boil for one hour, covered and stirring.
Peel the garlic, crush with a press.
Add it along with vinegar, oil, sugar, salt to boiled adjika.
Stir well, put in sterile jars. Cover them with scalded nylon caps, cool. Put it in the refrigerator.
Adjika with eggplant
This recipe is made using eggplant, which gives Adjika an unusual but very good taste.
Ingredient List
Take the following foods:
- well-ripened tomatoes - 1.5 kg;
- eggplant - 1 kg;
- bell pepper - 1 kg;
- garlic - 300 g;
- bitter pepper - 3 pods;
- lean oil - 1 glass;
- vinegar - 100 g;
- salt to taste.
Making adjika
Wash the tomatoes, cut them into random slices. If you wish, you can pre-scald them and free them from the skin.
Peel sweet and bitter peppers from seeds, remove the stalk, rinse under running water.
Wash the eggplants, peel them, cut out all damaged areas, divide into pieces.
Free the garlic from the scales, wash.
Grind vegetables prepared for adjika with garlic using a meat grinder.
Put everything in an enamel saucepan, salt, pour in oil, simmer over low heat for 40-50 minutes.
Pour in the vinegar gently, cook for another 5 minutes.
Pour hot adjika into a sterile container and roll up hermetically.
Put the cans upside down, warm with a blanket.
Conclusion
All of the listed adjika recipes are simply prepared, have excellent taste, and are well stored. Give it a try, we hope you enjoy it. Enjoy your meal!
