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It is difficult to find a person who would not like adjika. Moreover, there are many options for its preparation. There is nothing to be surprised at, because this is perhaps the oldest sauce. As a rule, adjika is dry, raw and boiled. Usually, electric and gas stoves are used for cooking.
But progress has stepped far forward, and our housewives in the kitchen have a miracle oven - a slow cooker. Not many people know that in addition to ordinary dishes, you can make preparations for the winter in it. Adjika in a multicooker saves time, it turns out very tasty. How to use the miracle of technology for winter preparations, recipe options are a topic for further conversation.
Why choose a multicooker
People of the older generation are accustomed to working the old-fashioned way, while young people are looking for simpler options, so that they can make preparations for the winter, and have enough time for other things. What are the advantages of this kitchen equipment:
- The brewing process is fully automated, it turns off after the time specified by the program.
- The food is heated evenly and kept the same temperature throughout the entire process.
- All useful qualities of the products are preserved.
- Boiling splashes do not fall on the table surface.
- There is no need to stand and stir the adjika constantly, as it will not burn.
Naturally, experienced housewives immediately got down to business and figured out how to cook adjika for the winter in a slow cooker. It turns out to be simple and, most importantly, convenient.
Useful Tips
Adjika is a spicy or semi-hot sauce that is offered to meat or fish dishes, soups, borscht and even pasta. Its preparation is associated with special secrets. If you listen to them, then all winter you will feed your household with all kinds of delicious pickles:
- To prevent the sauce from exploding in winter, do not use iodized salt, which causes vegetables to ferment, and, as a rule, decomposition and spoilage of vegetable preparations for the winter.
- It is better to take refined vegetable oil for adjika. Although lovers of aromatic unrefined sunflower oil can use it. After all, each person's taste preferences are different.
- Hot pepper gives the pungency and piquancy to adjika. Work with it carefully. It is advisable to wear rubber gloves so that burns do not appear on your hands.
- Use only clean, sterile sealed jars for sealing.
Adjika in a slow cooker - recipes
There are not so many options for cooking adjika specifically in a multicooker. In fact, the hostesses take the usual recipes and adjust them to the mode of the new generation kitchen equipment.
Let's consider some options.
First recipe
For adjika for the winter in a slow cooker, we need:
- ripe tomatoes - 2 kg;
- red or orange bell peppers -1 kg;
- garlic - 1 medium head;
- chili pepper - 1-3 pods (depending on taste);
- granulated sugar - 90 grams;
- coarse salt - 10 grams;
- vegetable oil - half a glass;
- 9% vinegar - a third of a glass.
How to cook adjika
In a multicooker, washed cans are first sterilized. The lids are boiled in a large mug.
There is nothing complicated in making hot sauce in a slow cooker. It will take us time to wash, dry, in a word, to prepare the ingredients. All this is done traditionally.
- We clean bell peppers. Remove stalks and seeds, cut into slices and pass through a blender. Cut the tomatoes into 4 pieces and add when chopping the peppers. Then the mass will turn out to be more tender. Do not put out the entire rate indicated in the recipe at once, otherwise unbroken pieces will remain.
- We spread the chopped mass into the multicooker bowl, pour in the oil, immediately salt and sugar. Stir with a special spatula so as not to damage the integrity of the coating. We turn on the "Extinguishing" mode, close it and you can do other things for an hour and a half. The multicooker itself will signal that the time is up. It is imperative to stir the prepared adjika.
- We manage to peel chili peppers and garlic. The seeds must be removed from the hot pepper, otherwise the adjika will turn out to be "draconian". Vapors from peeling peppers can cause watery eyes, and the pods themselves can burn your hands. Therefore, use gloves when cleaning.
- Grind them in a blender. When an hour and a half have passed, pour the chopped vegetables into the total mass. You can experiment with pepper and garlic, changing the amount and taste of the finished adjika for the winter.
- We put on the same mode again, but with the lid open so that the excess juice evaporates. Simmer the sauce for 20 minutes. We taste it, add salt and sugar if needed. Pour in vinegar and simmer for another 5 minutes. We take out the bowl from the multicooker and lay out the finished fragrant adjika in jars, roll it up. After cooling under a fur coat, put it away for storage.
Adjika from plums
In a slow cooker, you can cook adjika from any ingredients. We will tell you how to prepare a spicy and at the same time sour plum seasoning. The pungency is provided by hot pepper, and the exquisite taste and aroma of garlic and plums.
For adjika, which we will cook in a slow cooker for the winter according to the recipe, you will need:
- 2 kg sour plums;
- a glass of sugar;
- 60 grams of salt (not iodized);
- 200 grams of garlic;
- 2 tablespoons tomato paste
- 3 bitter peppers.
Make this adjika for the winter. The taste is inimitable, you just lick your fingers!
Cooking method
- We wash the plums in cold water, dry them on a towel. Then remove the seeds, grind with a blender to make a puree.
- Pour the plum puree into a bowl, turn on the "Cooking" mode and the timer for half an hour. We cover the lid.
- At this time, clean and rinse the garlic. Grind it in a garlic press. When 20 minutes have passed from the moment the multicooker is turned on, add salt and sugar to the boiling mass. Add garlic and tomato paste. Close the multicooker. There is no vinegar in the recipe. It is replaced by sour plums.
- After 10 minutes, moderately spicy, tasty adjika from plums for the winter can be laid out in sterile jars. We close with screw or tin lids - as it is convenient for anyone. We cool the inverted jars under the covers for more than a day. Adjika, cooked in a slow cooker, is stored in any cool dark place. This appetizer will even decorate a festive table.
Delicious adjika in a slow cooker for the winter:
Summary
Cooking adjika in a slow cooker frees up the hostess's time. Having such a device in the kitchen, you can stock up for the winter not only with hot sauces, but also with jam, compotes, various salads. The main thing is that the recipes practically do not change.
