Adjika: the most delicious recipe

A fragrant sauce of pasty consistency, usually red in color, characterized by pungency and piquancy, is usually called adjika. Home today adjika is made from tomato and sweet bell pepperby adding ingredients such as apples, carrots, garlic, hot peppers, herbs. In fact, there are many varieties of adjika, you can even cook it from zucchini.

From this article you can learn how to make delicious adjika, as well as choose the most interesting spicy sauce recipe.

Adjika history

This sauce first appeared in Abkhazia, its name is translated as "salt". Initially, adjika was prepared from only three components: ground black pepper, salt and garlic. All ingredients were thoroughly ground in a mortar until the consistency of adjika resembled butter.

This spice was taken with them on campaigns by warriors and sailors, hunters and shepherds feasted on it, that is, those who left their home for a long time.

Over the years, the recipe for traditional adjika was transformed, hot peppers and various herbs such as dill, cilantro, and parsley became an obligatory ingredient in its composition. Still, this sauce is too hot, not everyone can eat it, and for this you need to have good health. Therefore, domestic housewives made significant adjustments to the traditional recipe, modern adjika mostly consists of bell peppers and tomatoes, and spicy ingredients only add piquancy to the sauce.

Adjika is good as a separate dish, it is spread on bread, eaten with meat and barbecue, used as a sauce for pasta and cereals. Delicious adjika can be prepared from almost any vegetables, there are recipes with eggplants, zucchini, walnuts, horseradish, carrots.

Adjika tomato for the winter

The classic recipe for delicious adjika prepared on the basis tomato juice, therefore, both fresh tomatoes and ready-made tomato juice can be used as the main ingredient.

So, to make a classic sauce for the winter you will need:

• 2.5 kilograms of tomatoes or three liters of tomato juice;
• 1 kg of bell pepper;
• 1 kg of sweet and sour apples;
• 1 kg of carrots;
• three hot peppers;
• 200 grams of garlic;
• half a glass of sugar;
• half a glass of vegetable oil;
• incomplete salt stack;
• 150 ml vinegar (9 percent);

It is necessary to prepare a vitamin winter preparation, following these recommendations:

1. All vegetables and fruits are thoroughly washed under running water, after which they are cleaned, the stalks are cut, the seeds are removed.
2. Now these components need to be passed through a meat grinder. To make adjika more tender, it is recommended to do this three times. Unlike a blender, a meat grinder, even after grinding three times, leaves grains in the sauce, which provides it with a peculiar structure.
3. The sauce is put on low heat and, stirring occasionally, cook for at least an hour.
4. Now you can add all the spices and mix everything well again. It is imperative to bring the adjika to a boil and only then turn off the burner.
5. The finished sauce is poured into sterile jars and rolled up with clean lids.

Probably, this recipe for homemade adjika is the most delicious, because homemade adjika turns out to be tender, beautiful and very useful. AND those who do not like spicy at all can independently reduce the amount of garlic and hot pepper, then the sauce will become even softer and sweeter.

How to cook "stray adjika"

Not according to all recipes, adjika must first be cooked and then corked in jars, there is also a more interesting alternative. The recipe for this sauce is based on the fermentation process. For cooking, you will need the following ingredients:

• 2 kg of tomatoes;
• 1 kg of garlic;
• 0.5 kg of bell pepper;
• 0.3 kg of hot pepper in pods;
• 2 tablespoons of salt.

Cooking adjika according to this recipe is very simple, you just need to perform a number of manipulations with the products:

1. Wash everything thoroughly, remove seeds and stalks.
2. Grind all ingredients with a meat grinder.
3. Add salt, stir and ferment in the kitchen. This will take several days - 3-5 (it all depends on the air temperature in the room).
4. The mixture must be stirred several times a day.
5. When gases cease to be produced (there are no bubbles in the sauce), adjika will be ready for use.
6. The sauce is placed in jars, which are stored under nylon lids in the refrigerator.

The sauce, which does not undergo heat treatment, contains almost the same nutrients and vitamins as fresh vegetables. Hot pepper helps to strengthen the immune system, so eating "wandering" adjika is not only tasty, but also healthy.

Colored adjika for the winter

Another recipe for a sauce that does not require seaming is that the finished adjika is simply stored in the refrigerator, where it can easily stand all winter. At the same time, the taste and aroma of the sauce are completely preserved for several months.

The sauce should be prepared from the following products:

• from three to ten hot peppers (depending on how much the family loves spicy dishes);
• a glass of peeled garlic cloves;
• a large bunch of greens, you can take a mixture of seasonings such as cilantro, dill and parsley;
• 5 large sweet peppers;
• 5 pieces of tomatoes;
• a glass of granulated sugar;
• a spoonful of salt;
• vinegar essence in the amount of 1 tbsp. l. (proportions are for 70% vinegar).

All ingredients for green adjika are ground in a food processor. You can also use a meat grinder or blender, but keep in mind that the consistency of the sauce can vary greatly depending on the method of grinding.

Vinegar, sugar and salt are added to the ground vegetables and herbs, everything is mixed well, laid out in sterile jars and sent to the refrigerator.

Caucasian spicy adjika

The recipe for this adzhika is most of all similar to the national Abkhaz dish, such a sauce as they are not used to seeing it in Russia. I must say that Adjika turns out to be very, very spicy, because it contains more hot pepper than a tomato or some other ingredients.

To make the sauce you need to take:

• 1.3 kg of ripe tomatoes;
• 2.3 kg of hot peppers (red or green - it doesn't matter);
• 3.3 kg of garlic.

Cook adjiku according to the Caucasian recipe you need to slowly, everything is done in stages:

1. In peppers, cut off only the stalks, do not peel the seeds. Wash and dry each peppercorn.
2. Peel the garlic too. To prepare adjika, it must be dry.
3. Pass all components through a meat grinder.
4. Fold the blanks in a bowl or saucepan (use only enamel or glassware), cover with gauze folded in several layers. Leave the sauce in this form for several days to ferment (about seven days).
5. After the specified time, remove the paste that has risen up with a slotted spoon and put it in a separate clean dish.
6. Any liquid left in the saucepan can be discarded.
7. Season the deferred "cap" with salt to taste, pour in a few tablespoons of sunflower oil, mix.
8. Now adjika can be laid out in jars and hidden in the refrigerator.

You can eat such a sauce immediately after cooking, and after a couple of months - adjika can be stored for a long time in a sterile jar at a constant temperature of +5 degrees.

Adjika marrow

The sauce can be prepared not only on the basis of traditional tomatoes, zucchini can also act as the main ingredient. You can make a tasty preparation for the winter from the following products:

• 2 kg of young zucchini;
• 0.4 kg tomato paste (can be replaced with a lot of thick tomato juice);
• 2 tablespoons of coarse salt;
• a glass of granulated sugar;
• a shot of vinegar;
• 10-12 cloves of garlic;
• hot peppers in this recipe are put to taste;
• a glass of sunflower oil;
• any fresh herbs.

Prepare winter sauce in the following sequence:

1. Peel all ingredients, peel off the zucchini.
2. Grind the zucchini with a meat grinder, put in a separate bowl.
3. Pour herbs, garlic and hot pepper chopped in a meat grinder into another bowl.
4. Pour tomato paste or juice into the squash mass, add all the spices indicated in the recipe (except vinegar), mix and put on low heat. Adjika should be cooked for about 20-25 minutes.
5. Without removing from heat, add chopped garlic, pepper and herbs to adjika, pour in vinegar, mix and cook for another five minutes over low heat.
6. Adjika is poured into sterile jars, rolled up with lids, and then turned upside down and wrapped in warm clothes or blankets.

According to this recipe, the sauce is tender and very satisfying. Adjika can be used as a side dish or as a separate dish, like caviar.

Delicious Armenian adjika

Adjika prepared according to this recipe turns out to be quite spicy, in principle, like all dishes of Armenian cuisine. therefore those who prefer a more subtle flavor should reduce the amount of hot peppers while increasing the weight of the Bulgarian.

The range of products is, in principle, standard, but there are some deviations. So, you will need:

• 3 kg of bell pepper;
• 2 kg of hot red or green pepper;
• 0.25 kg of onions;
• 0.2 l of vegetable oil;
• 0.25 liters of fresh tomato paste;
• a large bunch of parsley;
• salt should be added to taste.

The method of making the sauce is very similar to the previous recipe:

1. First of all, all food should be washed, cleaned and dried.
2. Both sweet and hot peppers are ground with a meat grinder.
3. Onions, garlic and herbs are also chopped with a meat grinder, but each product is put in a separate bowl.
4. Vegetable oil is poured into a saucepan, onions are poured into it. While stirring, fry it for five minutes.
5. Then add the garlic, mix and pour the chopped pepper.
6. Boil adjika in oil until the pepper changes its color.
7. Then the tomato paste is poured, chopped parsley is poured, salt to taste and adjika is boiled for another 15-20 minutes.
8. This sauce can be rolled into jars or stored on the refrigerator shelf.

Let's summarize

This spicy sauce will definitely suit everyone's taste, you just need to choose the most suitable recipe. Cooking adjika is simple, even novice housewives or men, who, in principle, rarely go to the stove, can do it. It is better for beginners not to choose adzhika recipes that involve fermentation, it is better to cook the sauce after all - this way you can be one hundred percent sure of its readiness and safety for health and digestion.

Recipes with photos from this article will definitely help you decide on the adjika option for the winter. When preparing this sauce for the first time, you need to take into account its sharpness - such dishes can only be eaten by absolutely healthy adults. For a children's or dietary table, it is better to choose softer sauces, for example, the same adjika, but with apples.

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