Adjika classic - 8 step-by-step recipes for the winter

The recipe for classic adjika originated in Abkhazia. It is distinguished by its sharpness and unusual taste, which the hostesses of Eastern European cuisine fell in love with. Nowadzhika is prepared in various forms, supplementing and changing the traditional recipe: with green peppers, tomatoes and even apples.

The classic recipe for adjika from tomatoes and garlic

We suggest you prepare an excellent spicy appetizer with a fragrant smell and piquant taste. Adjika is perfect as an addition to fish and meat culinary inventions.

Cooking time - 1 hour 40 minutes.

Cooking time - 40 minutes.

Servings Per Container - 3-4.

• 
  We wash the required amount of tomatoes, chili and bell pepper in warm water. In order not to wait for a long time for the moisture to drain, we saturate them with a towel. With a sharp knife we ​​cut out all the extra parts of vegetables: the core and tails of the pepper, the stalks and the places where they are attached to the tomatoes. Cut the peppers and tomatoes into pieces and send them to the meat grinder. Grind into gruel.
• 
  For cooking adjika, choose a higher-quality saucepan with a thick bottom and put chopped vegetables in it. We install the container on the burner. We simmer the mass over low heat.
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  After 40 minutes, add loose and liquid ingredients to the pan: sugar, salt, vinegar and oil. Mix everything and simmer under a closed lid for 5 minutes.
• 
  We remove the husk from the head of garlic. Chop the garlic in a way that is more suitable: with a knife or with the help of a garlic. Put it in a saucepan with vegetables and stir. We leave for 5 minutes.
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  We select suitable banks. We clean them with soda and rinse them thoroughly. Then we sterilize. We distribute hot fragrant adjika among the jars, which we cover with lids. We store the container with the appetizer upside down in a wrapped form for a couple of days.

Bon Appetit!

Adjika classic without cooking at home

To cook adjika, you need to choose more juicy and dense tomatoes, maybe even a little overripe. A prerequisite in the preparation of the dish is the addition of garlic and pepper.

Cooking time - 3 hours 45 minutes.

Cooking time - 40 minutes.

Servings Per Container - 2.

Ingredients:

• Tomato - 1 kg.
• Sweet Bulgarian pepper - 300 gr.
• Hot red pepper - 60 gr.
• Garlic - 1 head.
• Apple cider vinegar - 60 gr.
• Sugar - 100 gr.
• Salt - 2-3 tsp

Cooking process:

1. We wash the required amount of tomatoes in running water. To remove the skin, pour boiling water over the tomatoes. To do this, pour water into a kettle and bring to a boil, and transfer the tomatoes to a large saucepan. Pour boiling water over the tomatoes. After a couple of minutes, pour the hot water into the sink and fill the tomatoes with cold water for 2-3 minutes. Remove the skin and cut off the tops of the tomatoes.
2. Now let's get to the pepper and garlic. We wash the pepper with cool water and cut out all the extra parts - the core and tails. Cut the pepper into strips lengthwise, peel the garlic and chop it into slices.
3. We wash the hot pepper and cut off only its top with a "tail". We pass all the ingredients through a meat grinder.
4. Pour salt and sugar into a bowl with chopped vegetables. Pour in vinegar and mix the products.Let the appetizer brew for about three hours so that the salt and sugar dissolve.
5. To roll adzhika, you need to pick up whole cans, clean and rinse them, and then leave them for sterilization in the oven. After 3 hours, lay out the adjika in the jars and roll up the containers. We wrap the inverted jars and let them cool for a while.

Bon Appetit!

Dry Abkhaz adjika - a real recipe

In order for the adjika to turn out exactly the same as the Abkhaz cuisine is famous for, it is necessary to strictly observe all the rules and proportions. The result is a very tasty sauce for kebabs or soup.

Cooking time - 15 minutes.

Cooking time - 15 minutes.

Servings Per Container - 1.

Ingredients:

• Hot red pepper - 4 pcs.
• Paprika - 70 gr.
• Hmeli-suneli - 2 tbsp. l.
• Ground coriander - 4 tablespoons
• Dry dill seeds - 1 pinch.
• Salt - 2 tsp
• Red wine - 3 tablespoons

Cooking process:

1. Pour hot red pepper into a small deep bowl. Next we send dill seeds and paprika. Stir dry ingredients.
2. Pour in ground coriander, salt and suneli hops. Mix the ingredients again (it is important not to mix all dry seasonings at once, but to do it gradually).
3. Now adjika must be carefully poured into a storage container and covered with a lid.
4. To dilute adjika, you need to add a little warm clean water or red wine to it. We make sure that the adjika does not turn out to be too liquid.
5. Slightly mix the products and use adjika as intended: coat the meat before sending it to the oven, add it to soup or borscht, spread it on a slice of bread for a snack.

Bon Appetit!

Spicy tomato adjika with pepper

According to this recipe, adjika is obtained with a slight sourness, a little spicy, very tasty and aromatic. This appetizer is used as an independent dish or as a bite to eat with bread. It is also good to season meat with adjika.

Cooking time - 1 hour.

Cooking time - 50 min.

Servings Per Container - 4-5.

Ingredients:

• Tomato - 5 kg.
• Hot green pepper - 10 pcs.
• Garlic - 1 head.
• Sunflower oil - 100 ml.
• Vinegar 70% - 1.5 tablespoons
• Salt - 1.5 tablespoons
• Sugar - 0.5 tablespoons

Cooking process:

1. Pour the tomatoes and peppers into the sink. We wash them one by one with cool water. We leave for a while so that the ingredients dry out. Take a head of garlic and remove the husk. Cut the dried tomatoes into two parts. If the tomatoes are large, you can cut them into four slices with a knife. We cut off the attachment points of the stalks. Put the tomatoes in a blender and chop until puree.
2. Pour the tomato mass into a saucepan, which we put on the burner. We turn on the stove. After the puree has boiled, cook it for an additional 10 minutes. We have time to finely chop the garlic, which is what we do.
3. After 10 minutes, pour the chopped garlic into a saucepan with mashed potatoes. Gently mix the mixture. Cut hot peppers into rings of medium thickness. We start doing this from the top. Discard the stalk.
4. Pour salt into the adjika. Pour in oil and vinegar. Then turn off the stove and immediately pour the chopped pepper into the pan. Mix the mass.
5. We prepare cans and lids for seaming adjika in advance. We clean them with soda, rinse and sterilize. Pour the hot mixture into jars and roll up. We store the jars upside down for about two days, wrapping them in a warm blanket. When the adjika has cooled down, we transfer the cans to the pantry.

Bon Appetit!

How to cook spicy green adjika correctly?

For seaming adjika, it is best to choose a small container, since the appetizer turns out to be very spicy - you will not eat it in large quantities. Adjika goes well with any kind of meat, fish masterpieces and vegetable casseroles.

Cooking time - 2 h. 30 min.

Cooking time - 1 hour.

The number of servings is 1-2.

Ingredients:

• Bitter green pepper - 500 gr.
• Garlic - 1 head.
• Sugar - 1 tablespoon
• Salt - 1 tablespoon
• Table vinegar - 80 ml.
• Hops-suneli - 1 tsp
• Ground coriander - 1 tsp

Cooking process:

1. To start cooking adjika, you must first prepare all the ingredients that make up the dish. Let's start with the garlic. We remove the husks and films from the cloves.
2. We select the strongest and highest quality pepper pods. We send them to a colander and thoroughly clean them of dirt under running water. Then we spread the green peppers on paper towels laid out on the worktable in advance.
3. Since peppers are very hot, it is best to wear gloves before cutting. First, remove the stalk, and then cut the pod into pieces. We put a bowl under the neck of the meat grinder and proceed to the process of grinding the pepper. Do the same with garlic. Add salt, sugar, coriander, suneli hops and vinegar. Mix the ingredients. We leave the mass for a couple of hours.
4. While the adjika is infused, there is time to prepare the cans for seaming. We clean the container with soda, after sprinkling it on a sponge for washing dishes, rinse thoroughly and sterilize. Let the jars with lids dry a little.
5. We spread the adjika in jars, which we immediately cover with lids and twist. We put the jars in the refrigerator for storage.

Bon Appetit!

A simple and delicious recipe for homemade adjika with horseradish

Cooking such adjika is quite simple. The result is a delicious, savory appetizer for any main course. Most often, horseradish adjika is prepared with tomatoes and garlic, both raw and boiled.

Cooking time - 1 hour.

Cooking time - 55 min.

Servings Per Container - 4-5.

Ingredients:

• Horseradish root - 55 gr.
• Salt - 90 gr.
• Tomato - 5 kg.
• Hot pepper - 2 pcs.
• Sweet Bulgarian pepper - 720 gr.
• Garlic - 4 teeth.

Cooking process:

1. First, we need to take a head of garlic and separate four cloves from it. We remove the husks from the garlic cloves. Cut the garlic into small pieces.
2. We wash hot and Bulgarian peppers, tomatoes and horseradish root. When the ingredients are dry, remove unnecessary parts from both types of pepper and cut them into medium-sized pieces.
3. Now cut off the top layer of the horseradish root and cut the tomatoes into slices. We remove the stalks and their attachment points. We send the products to a blender and grind them to a thick gruel.
4. We transfer the mass to a separate container and add salt to it. Stir the adjika. Now you need to clean and rinse the snack container.
5. When this stage is passed, we sterilize the jars and let them cool down, distribute the adjika in containers. Cover the jars with lids and store them in the refrigerator.

Bon Appetit!

Adjika with walnuts at home

The recipe is simply adored by many housewives, so they prepare it in various variations quite often. Adjika turns out to be fragrant, with an unusual and expressive taste. An appetizer is always served on the table with a side dish; it will not work for serving as an independent dish - it is too spicy.

Cooking time is 3 days. 1 h. 5 min.

Cooking time - 50 min.

Servings Per Container - 2.

Ingredients:

• Hot pepper - 500 gr.
• Walnut - 100 gr.
• Salt - 3 tablespoons
• Greens - 400 gr.
• Coriander seeds - 1 tablespoon
• Garlic - 100 gr.

Cooking process:

1. In the process of preparing adjika, we will deal with hot peppers. For this reason, it is worth using gloves to handle the pods. We put the pan on the burner and heat it over low heat. Then pour the walnuts into the container and dry them. We remove excess husk.
2. Select the larger cloves of garlic and remove the husks. We wash hot peppers with a colander in a stream of running water. You can wipe it off with a paper towel and start processing. Do not remove the pepper seeds, only the stalk. Cut the pepper into slices.
3. We install a meat grinder and pass coriander, garlic, pepper and nuts through it. Pour the excess juice from the pepper into the sink. Grind the gruel again through a meat grinder so that the mass becomes more homogeneous.
4. We take any greenery and wash it out. We are waiting for it to dry and chop finely. Add green crumbs to adjika along with salt.Stir and let it brew for about three days.
5. We clean and rinse whole jars so that no soda remains on the inner walls. We sterilize clean containers. After three days, we lay out the adjika in the jars and cover the containers with lids. Store in the refrigerator.

Bon Appetit!

How to cook adjika with apples for the winter in jars?

In this recipe, apples play one of the main roles. For adjika, it is best to choose denser fruits with sourness. Another good tip is that you don't need to trim the apple skin, but it’s better if you do.

Cooking time - 3 hours 30 minutes.

Cooking time - 50 min.

The number of servings is 1-2.

Ingredients:

• Apple - 5 pcs.
• Tomato - 2.5 kg.
• Carrots - 2 pcs.
• Hot pepper - 100 gr.
• Garlic - 150 gr.
• Sweet Bulgarian pepper - 3-4 pcs.
• Salt - 1 tablespoon

Cooking process:

1. To prepare a delicious and aromatic adjika, we need to clean and grind the ingredients. First, wash out all food except salt and garlic. Cut off the apple peel and cut each fruit so that the core can be cut.
2. Peel the carrots from the top layer with a sharp knife. Then we thoroughly rinse it in water, getting rid of the remaining dirt, and proceed to the processing of the remaining ingredients.
3. Cut the sweet pepper into two halves and remove the seeds in each along with the films. Cut the pepper into small pieces. We do the same with tomatoes: cut out the stalk and chop it.
4. Grate apples and carrots, grind peppers and tomatoes in a blender bowl. We put the chopped food in a saucepan. Bring vegetables and apples to a boil over medium heat. Let the mass cool at room temperature. We repeat the procedure 3 times. When the appetizer boils for the fourth and last time, leave it to simmer on the stove for another 30 minutes.
5. In between cooking and cooling the mass, prepare hot pepper and garlic, which we will also add to adjika. Remove the stalk and pepper seeds. Peel the garlic. We pass the pepper and garlic through a meat grinder. Put the mixture in a saucepan and salt. We simmer for 30 minutes.
6. We will have time to prepare the banks in half an hour. First we clean and rinse them, and then sterilize. When the adjika is completely ready, we distribute it among the banks and roll it up. First, let it cool under a warm blanket for a couple of days, and then transfer it to a cool place for storage.

Bon Appetit!