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The variety of culinary recipes for preparing adjika amazes even experienced chefs. What vegetables are used to make this popular snack. The traditional recipe does not provide for the presence of sweet peppers or tomatoes in the dish, but the high level of creativity of housewives has led to the fact that these options have taken their rightful place in the list of blanks called "adjika". The original solution was the preparation of yellow vegetables and fruits. In the article we will focus on such options with a step-by-step description of their preparation.
For tomato lovers
This type of adjika differs from its progenitor both in taste and color, but it remains very popular for a long time. When a bright sunny-orange adjika appears on the table, the mood and appetite increase significantly. To prepare such a dish, you just need to replace the usual red tomatoes with yellow tomatoes. Fortunately, the efforts of breeders have made varieties of yellow tomatoes available.
The appetizer goes well with any side dish, meat and fish dishes. Consider several options for bright adjika.
Combination with bell pepper
For cooking, you can take only yellow pepper, then the shade of adjika will exactly match the name.
We will prepare the necessary products.
For 2 kg of yellow tomatoes, take 1 kg of sweet pepper, three heads of garlic (you can change the amount to your liking). Garlic is a spicy vegetable, so add it to your meal with family traditions in mind. Two pods are enough for hot pepper, but no one forbids adjusting the pungency of adjika either. So if you want a softer seasoning, use less. Prepare 50 ml each of sunflower oil and vinegar, 2 tablespoons each of salt and sugar. From herbs, you need to take coriander (15 g) and basil (5 g).
We start cooking by cutting vegetables. Make the pieces in a size that will be easier for you to chop. Vegetables can be twisted in a meat grinder, chopped in a food processor or blender. Garlic and hot pepper are chopped together with yellow vegetables.
Put the mixture in a saucepan, bring to a boil, add oil, herbs, salt and sugar. Now let's be patient and cook adjiku from yellow tomatoes within 45 minutes.
At this time, we are preparing the cans. We sterilize them with lids. We put the ready-made adjika from yellow tomatoes in jars, roll up and send to slow cooling. Canned adjika looks so unusual and appetizing that you want to open the jar right away.
Sunny option with greenery
To give the recipe an unusual taste, use white wine vinegar instead of table vinegar. The rest of the ingredients are quite familiar and familiar:
For 1 kilogram of yellow tomatoes, one head of garlic and one pod of hot pepper are enough. The place of sweet peppers is taken by a large onion and a glass of chopped cilantro is added. The amount of salt and spices should be adjusted to taste.
The yellow tomatoes, onions and chili peppers in this recipe are heat-treated. They are fried over low heat for half an hour, then whipped in a blender. At the same time, add cilantro, garlic, salt to the mixture. In this case, all the ingredients are saturated with the taste of each other, and the adjika becomes homogeneous. For those who do not like cilantro, there is an excellent substitute - parsley.
This version of adjika from yellow tomatoes is not prepared for long-term storage, so calculate the volume right away.
Adjika with sourness
Cherry plum adjika gives a slight sourness. Everyone knows that there is a blue and yellow fruit. In our case, of course, we take the second shade. Adjika with cherry plum is called "meat" sauce. Ideal with any meat dish.
What nuances need to be considered? First, you need one teaspoon of apple cider vinegar. Secondly, 3 sprigs of mint are added to traditional herbs. And the third nuance - 2 tablespoons of sugar is complemented by half a teaspoon of honey. You guessed it, the taste will be unusual but attractive.
The rest of the ingredients will be needed in the following amount:
- 1 kg of yellow cherry plum;
- 0.5 kg of yellow tomatoes;
- 1 tablespoon coriander seeds
- 5-6 garlic cloves;
- 1 hot pepper pod.
Remove the seeds from the cherry plum and cook the pulp for 10 minutes, then grind. For this operation, a sieve, colander are suitable. We continue to cook, but already mixed with chopped tomatoes, garlic, pepper and herbs. After 35 minutes of boiling, add spices, salt, vinegar and honey. It remains to boil for 5 minutes and pour the sauce into hot sterile jars.
The novelty of cooking is sure to please you. After all, there are never too many bright and tasty dishes.
Yellow plum adjika recipes
Plums are a good alternative to yellow tomatoes. Naturally yellow. To make adjika from yellow plums become unusual, housewives change the composition of the remaining ingredients.
For instance:
With the addition of spiced garlic
The yellow plum is chosen ripe and without damage. For 5 kg, you need to prepare:
- a glass of boiled water;
- a couple of heads of large garlic;
- coarse salt (2 tbsp. l.);
- twice as much sugar (4 tbsp. l.);
- 0.5 teaspoon hot pepper powder (you can grind fresh);
- 2 tbsp. l. seasonings hops-suneli.
Wash the yellow plums thoroughly and boil. For cooking, add the amount of water specified in the recipe. Then we grind, at the same time getting rid of the bones. Although it is better to remove the seeds immediately after washing, to grind the plums with a blender.
Boil the yellow plums for 20 minutes after boiling. Now we are waiting for the mixture to cool down and begin to grind until smooth. Add the garlic and the rest of the ingredients to the blender. Grind the mass thoroughly and we can taste it. This option is not suitable for winter storage. To adjiku from yellow plums use throughout the year, you will have to slightly change the cooking process.
Option for winter
All ingredients and starting stage are identical. We can say that we are just continuing the previous method of cooking. After crushing the mass in mashed potatoes, put the adjika from yellow plums on the fire again.
Cook adjika for 5-10 minutes and pour it into sterile jars. Cork, turn over and set to cool. Wrapping the jars helps to lengthen this process. In this form, adjika from yellow plums is well stored in a cool place for a long time.
How else can you diversify the original appetizer? Of course, the addition of red tomatoes, your favorite spices and herbs. Any option is worthy of your attention. Try it!
