The advantage of home-made cold adjika is that you can independently adjust the spiciness of the snack. You are allowed to experiment by adding various greens, fruits and vegetables at your discretion. If you want to give your gray everyday meals a bright, spicy note, use my recipes for preparing adjika for the winter. Quickly and easily you will decorate the table with a great seasoning.
Adjika with horseradish: Georgian recipe
The main ingredient of natural traditional adjika is various varieties of pepper. Additives give it a special piquancy. Aromatic and spicy adjika with horseradish goes well with pilaf, dumplings, salad and any meat delicacies.
Ingredients:
- tomatoes - 2 kg;
- bell pepper - 1 kg;
- hot pepper - 300 g;
- garlic - 300 g;
- fresh horseradish root - 300 g;
- salt - 1 glass;
- vinegar 9% - 1 glass.
Cooking method
Wash the tomatoes, make cross-shaped cuts on them, and pour boiling water over them for 20 seconds. Remove the peel.
Wash the bell pepper and remove the seeds. Cut into several pieces. Grind the prepared tomatoes, bell peppers and hot peppers in a blender. Wash and peel the horseradish root. Grate on a fine grater, avoiding splashes in your eyes. Peel the garlic and chop finely.
Transfer the chopped vegetable mixture from the blender to a bowl. Add finely chopped garlic and grated horseradish, mix everything. Add salt and vinegar. Stir again and the adjika is ready. Serve as a sauce or condiment. It is best to store this adjika in glass jars with lids in the refrigerator.
Adjika from tomatoes for the winter
The classic recipe for delicious adjika is prepared on the basis of tomato juice, so you can use either fresh tomatoes or ready-made tomato juice as the main ingredient.
So, to prepare a classic sauce for the winter you will need:
- 2.5 kilograms of tomatoes or three liters of tomato juice;
- 1 kg bell pepper;
- 1 kg sweet and sour apples;
- 1 kg carrots;
- three hot peppers;
- 200 grams of garlic;
- half a glass of sugar;
- half a glass of vegetable oil;
- an incomplete stack of salt;
- 150 ml vinegar (9 percent);
It is necessary to prepare winter vitamin preparations by following these recommendations:
- All vegetables and fruits are washed thoroughly under running water, after which they are peeled, stalks are cut off, and seeds are removed.
- Now these components need to be passed through a meat grinder. To make the 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 unique structure.
- Place the sauce on low heat and, stirring occasionally, cook for at least an hour.
- Now you can add all the spices and mix everything thoroughly again. Be sure to bring the adjika to a boil and only then turn off the burner.
- The finished sauce is poured into sterile jars and sealed with clean lids.
The sauce also stores well in the refrigerator, so you can use jars with screw-on or nylon lids.
This recipe for homemade adjika is probably the most delicious, because homemade adjika turns out tender, beautiful and very healthy. And those who don’t like spicy food at all can independently reduce the amount of garlic and hot pepper, then the sauce will become even softer and sweeter.
Georgian adjika with cilantro
Cilantro is also often called Chinese parsley. It also has other names: kinji, kolyandra, kashnich, shlendra. This plant has been known to mankind for more than 5,000 years. At first, cilantro was used exclusively for medicinal purposes, and only over time it began to be used in cooking, although different peoples “paid tribute” to this plant in different ways.
So, the ancient Egyptians, for example, put cilantro in the tombs of the pharaohs; The Romans used it to stimulate appetite, but the Chinese were confident that it helped make a person invulnerable and even immortal. And back in the Middle Ages, this plant was often added to various love potions (by the way, even today it is credited with aphrodisiac properties). In our area, cilantro appeared, one might say, recently, and for its appearance here we should be grateful to Count Apraksin, who brought it to Russia from Spain in 1830.
Today, cilantro can be used in cooking in various forms, and fresh and dried leaves of this plant will be called cilantro, but its dried seeds (both whole and ground) are usually called coriander. Young cilantro leaves have a bitter taste and a sharply spicy aroma, but the seeds have a light aroma of anise and citrus.
So today let’s try to use this wonderful plant to prepare one very simple, but incredibly tasty and unusual seasoning that will give any dish a unique taste and aroma!
To prepare Georgian adjika with cilantro, we will need:
hot pepper – 1 kg garlic – 0.5 kg cilantro – 0.5 kg dill – 20 g basil (purple) – 20 g salt (coarse) – 1 tbsp. coriander – 0.5 tbsp.
How to cook Georgian adjika with cilantro:
1. We start, of course, by preparing all the necessary ingredients. To do this, rinse the hot peppers under running water, then cut each pepper in half lengthwise and remove the core, stems and seeds. At the same time, do not forget that when working with hot pepper you need to use rubber gloves so as not to damage the skin of your hands. Next, transfer the peeled pepper to some container (saucepan or deep bowl) and fill it with warm (but not hot) water for 3-4 hours. In this case, the water itself will need to be changed 3-4 times (the longer the peppers are in the water, the less hot the adjika turns out). If you don’t soak them at all, then the adjika will taste like bell pepper. 2. While the pepper is “resting” in the water, we will prepare the rest of the products. So, we peel the garlic and, together with the herbs, thoroughly rinse it under running water. Then dry the vegetables from excess moisture using a paper towel. 3. We equip our meat grinder, after which we pass all the prepared products through the finest grate: we start with hot peppers, then garlic and herbs. Our main task is to obtain as uniform a ground vegetable mass as possible. In principle, a meat grinder can be replaced with a blender. And if you want to get a more saturated red color of adjika, then use only red pepper and, if desired, reduce the amount of greens (however, the taste may suffer slightly). 4. Next, add coarse salt to the vegetable mass. In this case, it is better to focus on your own taste preferences. However, Georgians themselves add a lot of salt to adjika (they, in principle, serve it at the table instead of salt). In general, start with half a glass and see how it goes. Mix the adjika and salt thoroughly so that the salt disperses and dissolves evenly. If desired, add ground coriander. However, it is important to emphasize that it is better to grind coriander, which has the appearance of small grains, first yourself. Do not buy ready-made ground, believe me, it will not have the same taste or aroma. 5. Take clean, dry glass jars and fill them with the prepared adjika, then seal them tightly with lids and store them in the refrigerator for at least a day so that all the components of the dressing can “exchange” tastes and aromas with each other. And the very next day, delicious, aromatic and very piquant adjika with cilantro can be safely served!
Bon appetit everyone!
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From tomato and garlic
Another simple variation of your favorite seasoning with garlic. Moderately spicy, with a delicate consistency.
You will need:
- Tomatoes – 1.5 kg.
- Garlic – 4 heads.
- Hot pepper – 6 pcs.
- Cilantro, basil - ½ bunch each.
- Celery leaves - a bunch.
- Bite 9% - 100 ml.
- Salt – 3 tablespoons.
- Sugar – ¼ cup.
How to do:
- Rinse and dry the greens, peel the garlic cloves. Remove the seeds from the chiles. Grind the prepared ingredients using a meat grinder.
- Do the same with the tomatoes, turning them into puree.
- Combine both masses, stir well.
- Season with sugar, salt, vinegar. Leave to steep for an hour.
- Distribute the sauce into sterile jars and roll up. Then store it on the refrigerator shelf or in the basement for winter storage.
If stored for a long time, the snack may ferment a little. Don’t be alarmed, the preparation without cooking can do this. Stir the contents well to release the gas. And try to eat faster.
Without cooking tomatoes and apples
There are many recipes for adjika with apples and tomatoes. I offer an unusual one, with honey, horseradish and pepper. I’ve known him for so long that I don’t even remember where he came from. But every time I thank myself for what I remembered and did. The good idea is that you can prepare a new portion without cooking even in the middle of winter; fortunately, now there are no problems with fresh vegetables.
Composition of adjika:
- Tomatoes – 1 kg.
- Apples, horseradish, garlic, bell pepper – 300 g each. everyone.
- Lemon.
- Honey – 300 gr.
- Green cilantro, basil - to taste.
The composition can be simplified by excluding any vegetables. But be sure to leave the apples and tomatoes.
Preparation:
- Prepare the vegetables by removing the seeds from the peppers. Peel and cut the horseradish into pieces. Remove the seeds from the apples and leave the peel on. Pass everything through a meat grinder.
- Add crushed tomatoes. Mix the lemon into the puree, add it to the pan, and stir.
- All that remains is to add honey and mix the contents thoroughly.
A recipe for spicy adjika for the winter without cooking with horseradish, garlic and tomatoes is just to lick your fingers
And now I present to your attention a recipe for adjika without cooking. Due to the fact that vegetables are not boiled, they retain more beneficial vitamins. This hot sauce is called Khrenovina.
Ingredients:
- tomatoes - 1 kg;
- garlic - 100 gr.;
- horseradish root - 100 gr.;
- salt - 1 tsp;
- sugar - 2 tbsp;
- vinegar - 0.5 tbsp.
It is better to take fleshy tomatoes for adjika, of the “Novichok” or “Slivka” varieties. Adjika will then be thicker.
Spicy adjika with hot pepper and garlic
Homemade spicy adjika with hot pepper and garlic can be stored for a short time in the refrigerator and for a whole year in a cool place in rolled up jars.
Ingredients:
- hot pepper - 500 g;
- garlic - 300 g;
- tomatoes - 900 g;
- bell pepper - 900 g;
- greens (dill) - 1 bunch;
- salt - 2 tbsp. spoons;
- sugar - 3-4 tbsp. spoon;
- table vinegar 9% - 2-3 tbsp. spoons;
- spices to taste (ground black pepper, khmeli-suneli).
Cooking method
For preservation, select healthy fruits, wash and peel them. Cut off only the tails of the peppers. The seeds will add more pungency to adjika.
Grind all the vegetables in a meat grinder or chop in a blender. Mix well and cook for 40 minutes, maintaining a low simmer. Be sure to cover with a lid and stir occasionally with a spoon.
Zucchini adjika
The sauce can be prepared not only on the basis of traditional tomatoes; zucchini can also be used as the main ingredient. You can make a delicious preparation for the winter from the following products:
- 2 kg of young zucchini;
- 0.4 kg of tomato paste (can be replaced with a large amount of thick tomato juice);
- 2 tablespoons of coarse salt;
- a glass of granulated sugar;
- a glass of vinegar;
- 10-12 cloves of garlic;
- Hot pepper in this recipe is added to taste;
- a glass of sunflower oil;
- any fresh herbs.
The winter sauce should be prepared in the following order:
- Peel all the ingredients and remove the skin from the zucchini.
- Grind the zucchini using a meat grinder and place in a separate bowl.
- Pour the herbs, garlic and hot pepper chopped in a meat grinder into another bowl.
- Pour tomato paste or juice into the squash mass, add all the spices specified in the recipe (except vinegar), stir and put on low heat. Adjika should be cooked for about 20-25 minutes.
- Without removing from the heat, add the ground garlic, pepper and herbs to the adjika, pour in the vinegar, stir and cook for another five minutes over low heat.
- Adjika is poured into sterile jars, rolled up with lids, then turned upside down and wrapped in warm clothes or blankets.
This recipe makes the sauce tender and very satisfying. Adjika can be used as a side dish or a separate dish, like caviar.
Adjika for the winter from tomatoes, bell peppers and garlic without sterilization
Anyone who loves sweet and sour sauces will really like the recipe for this adzhika. It is not very spicy, but very aromatic. You can even use it as a dressing for borscht.
Products:
- tomatoes - 2 kg;
- hot pepper - 3 pcs.;
- bell pepper - 2 kg;
- garlic - 300 gr.;
- vinegar 9% - 7 tbsp;
- sugar - 5 tbsp;
- vegetable oil - 4 tbsp;
- salt - 3 tbsp.
How to prepare delicious adjika from pepper, garlic and tomato:
As in the previous recipe, we will prepare all the vegetables in advance. To do this, peel the garlic, wash and cut the bell peppers and tomatoes into small slices. Remove the seeds from the bell pepper. We leave the seeds of the bitter one. We pass everything through a meat grinder.
Place the resulting liquid mixture in a saucepan with thick walls. Place the resulting mixture over medium heat and bring to a boil. Do not forget to stir the adjika.
When the mixture boils, add sugar, salt, vinegar and vegetable oil. You can also add your favorite spices. Mix everything well and cook for another 20-30 minutes.
We check the readiness of adjika using the mixture. The thick mass should sink down and liquid should accumulate at the top. As soon as this happens, we begin to pour the mixture into clean jars washed with soda.
Then we close the lids, turn them upside down and wrap them in a blanket until they cool completely. Then you can put everything away in the pantry or basement. This is how delicious the end result should be.
Adjika without vinegar
Despite the assertion that fresh seasoning prepared without vinegar is stored for a long time, I advise you not to risk it and use it for food first. Although, it’s so delicious that you really want to cook it.
Ingredients:
- Tomatoes – 2.5 kg.
- Sweet pepper – 500 gr.
- Hot chili – 7-8 pcs.
- Garlic cloves – 250 gr.
- Salt – 3 tablespoons.
Blank:
- Rinse the vegetables, dry, cut into arbitrary pieces. If you like a hearty snack, don’t take out the hot pepper.
- Puree the vegetables with a blender, turning them into a homogeneous mass.
- Add salt and mix thoroughly. Leave to infuse for about an hour. Stir the contents periodically.
- At the same time, sterilize the lids and jars well. Spread the prepared seasoning and place it in a wide saucepan filled with hot water to sterilize. Processing time for 0.5 liter containers is 15 minutes.
- Roll up, turn over, cool slowly under a warm shelter. Then check the packaging for leaks and place it in the refrigerator. Shelf life – no more than 6 months.
With tomatoes and eggplants in a slow cooker
Simplicity is the main advantage of an old, time-tested recipe.
True, back then our grandmothers prepared the sauce in a cauldron, but we use a slow cooker. Ingredients:
- eggplants – 3 kg;
- tomatoes – 3 kg;
- bell pepper – 10 pcs.;
- garlic – 3 heads;
- vegetable oil – 200 ml;
- vinegar 9% – 100 ml;
- salt – 3 tbsp. l.;
- sugar – 3 tbsp. l.
Adjika with tomatoes and plums
Those who have already tried it consider this sauce one of the best. There is only one way to check whether this is actually true - arm yourself with the necessary products, cook and taste.
Ingredients:
Preparation:
- Remove the pits from the plums and the cores from the peppers. Cut the tomatoes in half and grate on a coarse grater.
- Peppers, onions and plums are passed through a meat grinder.
- Mix everything, put on fire, cook for half an hour, stirring occasionally so that the sauce does not burn.
- 15 minutes after the start of cooking, add salt, sugar, vinegar, garlic, passed through a press, and dry seasonings.
- Stir again and boil for another two minutes.
Adjika is ready, it’s time to put it in sterilized jars, roll up the lids and put it in a cool, dark place.
Recipe for spicy adjika with apples for the winter “Finger lickin’ good” without vinegar
This adzhika is very loved in our family. I make it in two versions - spicy and not. I like it precisely because of the apples added to it. Be sure to do this option.
Products:
- tomatoes - 5 kg;
- apples - 1 kg;
- onion - 0.5 kg;
- carrots - 0.5 kg;
- bell pepper - 0.5 kg;
- garlic - 300 gr.;
- hot pepper - 5-6 pcs.;
- vegetable oil - 0.5 liters;
- salt - 1-1.5 tbsp. salt;
- sugar - 0.5 tbsp sugar;
- spices - to taste.
How to cook spicy adjika with apples:
Wash all vegetables and apples, peel them, remove spoiled ones. We take out the middle of the apples. We take out the seeds from the pepper. Cut tomatoes, apples, peppers, onions and carrots into pieces of a size suitable for your meat grinder.
We pass tomatoes, onions, carrots, apples, hot and bell peppers through a meat grinder. Place everything in a large saucepan and put on fire. Add salt, sugar, vegetable oil. Mix everything. It should cook for about 1.5 hours after boiling over low heat.
About 15 minutes before the end of cooking, add spices (if you want) and garlic minced through a meat grinder. And cook everything until done. We taste everything for salt and spiciness, if necessary, pepper and add more salt.
Pour the prepared adjika into pre-prepared jars (washed with soda and dried) and seal with lids. Then we turn the jars upside down and place them on a warm mat. Wrap a warm blanket on top and leave until completely cool. Then we take everything out to the pantry or basement. In winter we enjoy delicious food.
Adjika from sweet pepper
Ingredients:
- bell pepper - 1 kg;
- “Plum” tomatoes – 0.5 kg;
- horseradish - 100 g;
- vinegar - 200 ml;
- sugar and salt - 2 tbsp. spoons;
- dry adjika mixture - 2 tbsp. spoons.
Cooking method
Wash the bell pepper and remove the seeds. Wash the tomatoes and cut into small pieces. Peel the horseradish. Grind the vegetables and horseradish in a meat grinder. Add salt, sugar, spices to the mixture and mix. Squeeze the garlic cloves through a press.
Add vinegar and mix thoroughly. This adjika can be stored in the refrigerator for up to 3 weeks. Transfer the adjika into a clean, sterile jar and close the lid.
Spicy adjika from sloe with mint
Components:
- sloe berries – 1 kg
- cilantro – 0.5 bunch
- fennel – 20 g
- mint – 50 g
- thyme – 10 g
- dill – 0.5 bunch
- dry dill - 1 table. spoon
- red hot pepper – 1 pc.
- sugar - to taste
- salt – 1 tbsp. spoon
- garlic – 7 cloves
- dry cilantro seeds – 2 tbsp. spoons
Cook the sloe berries until they are ready, then strain through a colander, removing the seeds. We sort through all the greens, throwing out dried and spoiled leaves. We twist everything in a food processor together with the garlic, and put it on the fire. Season with sugar, salt and spices, slowly pour in hot boiled water, cook the adjika over medium heat for about 40 minutes after boiling, then taste it and add spices if necessary. If you add sugar, you need to simmer the sauce for a few more minutes. Pour the boiling sauce into sterilized bottles, close the lids, and store in a cool place.
Homemade adjika made from sloe is a unique seasoning that will make the taste of familiar dishes unusual and bright, adding zest and piquancy to them. It is created for those who love to eat tasty and healthy.
