Adjika recipe with vinegar

Content

1 Cooking principles
2 Classic version
3 Spicy adjika with pepper
4 Adjika without cooking
5 Simple adjika with walnuts
6 Adjika with carrots and peppers
7 Adjika with horseradish
8 Adjika with apples
9 Adjika from zucchini
10 Adjika from eggplant
11 Fragrant adjika
12 Adjika from green tomatoes
13 Conclusion

Adjika is a traditional Abkhaz sauce that goes well with meat, fish and other dishes. Initially, it was obtained by grinding hot pepper with salt and herbs (cilantro, basil, dill, etc.). Today, tomatoes, garlic, bell peppers, and carrots are used to prepare adjika. More original recipes include eggplant, courgette and apples.

The vinegar is used for further preservation. It is best to use 9% vinegar, which improves the taste of the dish. It is obtained by diluting the vinegar essence. You can buy such vinegar in ready-made form.

Cooking principles

To get a delicious sauce, you need to take into account the following features of its preparation:

the main components of adjika are tomatoes, garlic and peppers;
if the sauce is prepared from raw products, then it retains a maximum of useful substances;
the dish will turn out to be more spicy if you do not remove the seeds when using hot peppers;
due to carrots and apples, the taste of the dish becomes more piquant;
salt, sugar and spices help to adjust the taste of the sauce;
for winter preparations, it is recommended to subject vegetables to heat treatment;
using vinegar will extend the shelf life of the sauce.

Classic version

The traditional way of making this sauce is also the simplest. The result is an incredibly spicy sauce.

Classic adjika with vinegar is prepared as follows:

Hot peppers (5 kg) should be laid out on a towel and dried well. The vegetables are placed in the shade and aged for 3 days.
Dried peppers need to be peeled of stalks and seeds, and then cut into pieces. Gloves must be worn when handling the product to avoid burns.
The next step is to prepare the spices. To do this, grind 1 cup of coriander. You also need to peel the garlic (0.5 kg).
The prepared components are scrolled several times through a meat grinder.
Salt (1 kg) and vinegar are added to the vegetable mass. The resulting sauce is ready for canning.

Spicy adjika with pepper

A very spicy sauce is obtained that includes two types of peppers: hot and Bulgarian, as well as herbs and garlic. Fresh herbs add piquancy and smooth bitterness:

First, herbs are prepared for adjika: 200 g of parsley and 100 g of dill. For cooking, only fresh herbs are used, which must be chopped.
The greens are placed in a blender container, and then chopped.
Bell pepper (0.5 kg) is cut into pieces, removing seeds and stalks. Then it is added to the herbs and the resulting mixture is ground for a minute.
Hot peppers (4 pcs.) Must be peeled from seeds. Garlic is also peeled (0.2 kg). Then these components are added to the container to the rest of the mass, after which the vegetables are chopped again in a blender.
Salt (1 tablespoon) and sugar (2 tablespoons) are added to the resulting sauce, after which it is thoroughly mixed.
Before canning, vinegar (50 ml) is added to adjika.

Adjika without cooking

You can prepare a delicious sauce without boiling if you follow the following technology:

Tomatoes (6 kg) are cut into pieces, removing the stalks. The resulting mass is placed in a deep dish and left for 1.5 hours. Then the resulting liquid is drained.
Sweet peppers (2 kg) are peeled from seeds and cut into several pieces. Do the same with chili peppers (8 pcs.).
Garlic (600 g) is peeled.
Prepared vegetables are scrolled through a meat grinder.
Add sugar to the finished mass (2 tbsp.l.), salt (6 tbsp. l) and vinegar (10 tbsp. l.).
The sauce is mixed and placed in canning jars.

Simple adjika with walnuts

Another version of the sauce involves the use of walnuts in addition to the traditional ingredients:

Red hot peppers (4 pcs.) You need to rinse well, remove the seeds and stalks.
The peppers are then ground using a blender or coffee grinder.
Garlic (4 pcs.) Must be peeled, passed through a garlic press and mixed with pepper.
Walnut kernels (1 kg) need to be ground and added to the vegetable mixture.
Spices and herbs are added to the resulting mass: hops-suneli, cilantro, saffron.
After mixing, add wine vinegar (2 tablespoons) to the sauce.
The finished product can be laid out in banks. This sauce does not require heat treatment, since the products included in its composition are preservatives.

Adjika with carrots and peppers

With the addition of carrots and peppers, the sauce acquires a sweetish taste:

Plum tomatoes (2 kg) are dipped in boiling water to peel off without hindrance. The place where the stalk is attached is cut out.
Then hot pepper (3 pods) and red bell pepper (0.5 kg) are prepared. Be sure to remove the stalks and seeds.
Then you need to prepare the rest of the ingredients: peel the onions, garlic and carrots.
All prepared components are ground in a blender or meat grinder.
Grease a large saucepan and place the vegetable mass in it.
Adjika is put on a slow fire and extinguished for half an hour.
Vinegar (1 cup), salt (4 tablespoons) and sugar (1 cup) are added to the finished product.
After cooking, adjika is laid out in jars.

Adjika with horseradish

Spicy adjika is obtained by adding horseradish. In addition to this component, the simplest recipe includes tomatoes and garlic. The use of sweet peppers will help to achieve a more piquant taste. Such adjika is prepared using the following technology:

Tomatoes (2 kg) are peeled and peeled. To do this, you can put them in boiling water for a few minutes.
Bell peppers (2 kg) should also be peeled and cut into pieces.
Garlic (2 heads) is peeled.
The prepared components are scrolled through a meat grinder.
Horseradish root weighing up to 0.3 kg is separately scrolled. To avoid tearing eyes while working, you can put a plastic bag on the meat grinder.
All components are mixed, vinegar (1 glass), sugar (1 glass) and salt (2 tbsp. L.) Are added.
The finished sauce is laid out in sterilized jars.

Adjika with apples

For the preparation of adjika, sour apples are chosen, which go well with tomatoes, bell peppers and carrots. The acid in apples will extend the shelf life of adjika.

You can make a sauce using apples according to the following recipe:

Tomatoes (3 kg) of the plum variety are peeled from the stalks and cut into pieces.
Do the same with bell pepper (1 kg), from which you need to remove the seeds.
Then 3 hot pepper pods are taken, from which the stalks and seeds are removed.
Apples (1 kg) get rid of the skin and seed pods.
All prepared components must be chopped by hand or using a blender.
Carrots (1 kg) are peeled and grated.
The vegetables are placed in a saucepan and stewed for 45 minutes.
Sugar (1 cup) and salt (1/4 cup) are added to the vegetable mass.
Adjika is stewed for another 10 minutes.
Then 1 glass of sunflower oil is poured into the vegetable mixture and simmer continues for 10 minutes.
Vinegar (1 cup) is added to the sauce before canning.

Adjika from zucchini

When using zucchini, you can get a mild sauce with an unusual taste:

For homemade preparations, young zucchini are selected, which have not yet formed seeds and a thick peel. If ripe vegetables are used, then they must first be peeled. For adjika, you need 2 kg of zucchini.
For tomatoes (2 kg), red (0.5 kg) and hot peppers (3 pcs.), You need to remove the stalks, then cut the vegetables into large pieces.
Sweet carrots (0.5 kg) need to be peeled; too large vegetables are cut into several parts.
The prepared components are turned in a meat grinder and placed in an enamel bowl.
The vegetable mass is cooked over low heat for 45 minutes.
Before canning, salt (2 tablespoons), sugar (1/2 cup) and vegetable oil (1 cup) are added to the sauce.

Adjika from eggplant

Adjika, unusual in taste, is obtained using eggplants and tomatoes:

Ripe tomatoes (2 kg) are cut into pieces. Bulgarian (1 kg) and hot peppers (2 pcs.) Are peeled from seeds.
Eggplants are pierced with a fork in several places, after which they are placed in the oven for 25 minutes. Preheat the oven to 200 degrees.
Finished eggplants are peeled, and the pulp is rolled in a meat grinder.
The peppers are ground in a blender, then placed in an enamel pan and stewed until the liquid is removed.
Then tomatoes are chopped in a blender, which are placed in a saucepan and boiled until the liquid boils away.
Prepared eggplants are added to the total mass, the vegetables are brought to a boil. Then you need to muffle the heat and simmer the vegetable mass for 10 minutes.
At the stage of readiness, garlic (2 heads), salt (2 tablespoons), sugar (1 tablespoon) and vinegar (1 glass) are added to the sauce.
The finished product is canned in jars for the winter.

Fragrant adjika

The following recipe for adjika with vinegar will help you get a delicious sauce with a sweet and sour taste:

Fresh cilantro (2 bunches), celery (1 bunch) and dill (1 bunch) should be rinsed well, dried and finely chopped.
Green bell pepper (0.6 kg) is cut into pieces, removing seeds and stalks. Do the same with green hot pepper (1 pc.).
One sour apple must be peeled and seed pods removed.
Vegetables are chopped in a blender with the addition of garlic (6 cloves).
The resulting mass is transferred to a separate container, herbs, salt (1 tablespoon), sugar (2 tablespoons), vegetable oil (3 tablespoons) and vinegar (2 tablespoons) are added.
Mix the vegetable mass and leave for 10 minutes.
The finished sauce is laid out in sterilized jars.

Adjika from green tomatoes

Apples, green tomatoes and carrots give the sauce a sweet and sour taste. You can prepare it by following the following recipe:

Green tomatoes (4 kg) are cut into pieces, removing the stalks. Then they need to be covered with salt and left for 6 hours. During this time, bitter juice will come out of the vegetables.
Hot peppers (0.2 kg) are cleaned of seeds and stalks. Similar actions are performed with bell pepper, which will require 0.5 kg.
Then apples are prepared for adjika (4 pcs.). It is best to choose sweet and sour varieties. The apples are cut into pieces, removing the skins and seeds.
The next step is peeling carrots (3 pcs.) And garlic (0.3 kg).
Prepared vegetables are turned through a meat grinder. Green tomatoes are ground separately.
Suneli hops (50 g), salt (150 g), vegetable oil (1/2 cup) are added to the vegetable mixture and left for 30 minutes. Then you can add tomatoes to the vegetable mixture.
The resulting mass is put on a slow fire. The cooking time is about an hour. Stir the sauce periodically.
Chopped herbs (dill, parsley and basil to taste) and vinegar (1 glass) are added to the sauce 2 minutes before readiness.

Conclusion

Adjika is a popular type of homemade products. For its preparation, hot and bell peppers, tomatoes, carrots, garlic are used. When canning, vinegar is added to the blanks. For homemade preparations, 9% table vinegar is chosen. Spices and fresh herbs help to get a more piquant taste.

You can prepare a delicious sauce for the winter without cooking. Thus, all the useful properties of the components are preserved. If the products are processed, then the shelf life of adjika increases.

Adjika with vinegar