Adjika - everyone's favorite snack, which has a huge number of recipes.
It is raw and boiled, from pepper, with tomatoes, greens, eggplants, plums and other ingredients. Recipes adjika of pepper, there are several hundred. In such a variety, it is easy to get confused, so here are the best recipes for savory snacks with pots and pieces.
Pepper Adjika - General Cooking Principles
Adjika is prepared by chopping vegetables and adding spices and aromatic herbs to them. It is best to do it in a meat grinder. If desired, the mass is skipped several times. If the appetizer is not subjected to heat treatment, it is very important to observe the sterility of dishes and products. This will increase the storage duration of the workpiece.
Hot pepper. Required adjika ingredient. You can use both red pods and green. Ripe pepper is about 1.5 times sharper than unripe. The tail is removed from the pods, the seeds can be left, they will give adjika additional stinginess.
Bulgarian pepper. There are not so many admirers of hot adzhika made from pepper and most often the taste is diluted with other vegetables. Most often it is Bulgarian pepper, which also gives the snack a summer aroma and beautiful color. The more ripe and juicier the pods are, the better will be the adjika. Green unripe pepper is rarely added to the appetizer, as it can add a bitter taste to the finished sauce.
Tomatoes. Universal love for tomatoes could not but reflect on the recipe of adzhika. Tomatoes are increasingly added to it. Moreover, many housewives consider them to be the main ingredient and added in unmeasured quantities. It is not forbidden to do this, but if you put a sufficient amount of preservative products. Otherwise, the sauce can quickly sour. Tomatoes are better to take fleshy, ripe, grown in the sun. Greenhouse and imported vegetables adjika do not like pepper.
Garlic. It gives the snack flavor, extra spice and helps it to stay fresh longer. Crushed together with other ingredients, may be added in large quantities. If the pepper adjika needs to be cooked, then garlic is best added at the end of cooking. There are recipes in which all the ingredients are heat treated, and the garlic is put after the sauce has cooled in its raw form. Frequent components of pepper adzhika are spices. To taste everything is used: coriander, oregano, basil, cinnamon, cloves. You can add all sorts of herbs and roots, but it is important to thoroughly wash them.
Recipe 1: Georgian Pepper Adjika
This is a recipe for cooking real, hot adzhika from pepper. It has a special zhuguchesty, so lovers to use in its pure form is not so much and mostly men. But the preparation is also actively used for the preparation of various dishes, marinades and preservation.
Ingredient list:
• hot pepper 0.25 kg;
• garlic 0.05 kg;
• salt 1 tbsp. l .;
• hops suneli 1 tbsp. l .;
• Coriander 1 tsp.
Cooking adjika
Classical adjika from pepper contains a lot of salt, which allows it not to deteriorate for a long time in natural conditions. Per 1 kg of hot pepper is up to 0.35 kg of salt. But if you plan to keep the snack in the refrigerator, then this recipe can be neglected, put less salt.
Coriander seeds are crushed in a coffee grinder, but you can just crush them. Peppers and garlic are minced in a meat grinder, pre-cleaned and freed from seeds. All combine, mix thoroughly, salt, add seasonings and set aside to dissolve and saturate the taste. Then spread out in small jars.
Recipe 2: Pepper Adjika with Onions and Carrots
Adjika made according to this recipe has a soft, smooth taste due to the incoming vegetables. If it is not cooked through a meat grinder, but blended in a puree, it will look like vegetable caviar.
Ingredient list:
• sweet pepper 2 kg;
• acute 0.5 kg;
• onions 700 gr .;
• carrots 500 gr .;
• 0.25 kg of tomato paste;
• oil 0.15 kg;
• 3 tbsp. l vinegar;
• 2 tbsp. l salt.
Cooking adjika
Pour the oil into the pan, put on the stove. Peel the onions, cut into large half rings and send to the pan. Grate the carrots and pour them to the onions. All together, fry and cool.
While the roast is cooling, you need to prepare the pepper. To do this, it is washed, cut in half and freed from the viscera. Halves are cut into several pieces and scrolled in a meat grinder along with roasted and cooled vegetables. Mass must be shifted to the pan or cauldron and put to boil for 30 minutes. Then add tomato paste, salt and vinegar to the future adjika. Stir and boil for another 10 minutes. Boiling mass spread out in glass jars and roll up. Similarly, adjika is prepared with the addition of zucchini, celery and pumpkin. Vegetables can be fried in oil, as in this recipe, or just boil with pepper. May need to add boiling time. Oil must be added in any case.
Recipe 3: Pepper Nut Adjuster
Walnuts add spice to adjika from pepper, make the taste deep and rich. This sauce can be coated with meat, fish or poultry before baking, add it when marinating shashlik or cooking meat for meatballs, ravioli, mantas and pasties. A spoon of nutty adjika added to mayonnaise or sour cream will make a great sauce from a simple product.
Ingredients for adjika:
• 1 kg of sweet pepper;
• 500 gr. acute;
• nuts 0.2 kg;
• 0.2 kg of olive oil;
• salt 2 tbsp. l .;
• 0.2 kg of garlic.
Cooking adjika
Nuts need to sort, remove impurities. Then lightly fry in a dry frying pan, preventing scorching. You can just dry the nuts in the oven. This will give the future adjika of pepper a rich aroma.
Peel the garlic, prepare the peppers and scroll through the meat grinder 2 times together with the nuts. Add salt and stir until it dissolves. And only after that pour in olive oil. If you mix the oil with salt at the same time, the spice will dissolve and crackle on the teeth for a very long time. It is better to use unrefined olive oil, but if you don’t have it or if you don’t like the product, you can substitute sunflower oil. Interesting adjika from pepper is obtained with the addition of mustard oil cold pressed.
Recipe 4: Pepper Adjika with Plums
From plums you can cook not only the popular tkemali sauce. There is an equally interesting recipe for adzhika from peppers with plums, which is very easy to make from seasonal vegetables. The sauce requires heat treatment and is better kept rolled up, but if you wish, you can always make a trial batch, which will stay in the refrigerator for a week or two.
Ingredients:
• 1.2 kg of sweet pepper;
• plums 0.8 kg; • hot pepper 0.3 kg;
• garlic 2 heads;
• Vinegar 3 tbsp. l .;
• salt 2 tbsp. l
Cooking adjika
Exempt from plum pits. Peppers are exempt from the core and seeds, garlic cloves from the outer husk. Then everything is crushed together, except garlic. Put the adjika on the stove, bring to a boil, remove the foam, cover with a lid and then boil for 30 minutes on a small fire. At this time, grind the garlic or chop finely. Then add it to the boiled mass, mix, pour out the vinegar and pour out the salt, boil for 2 minutes, roll up into pre-prepared jars. Cool in an inverted form under a warm blanket.
If fresh plum is not available, you can replace the prunes. In this case, you need to take it 2 times less. If the dried fruits are too hard, then pre-hold for an hour in cold water, then dry with a towel and cook according to the recipe.
Recipe 5: Adjika from tomato and raw pepper
Raw adjika preserves the taste and aroma of vegetables as much as possible, which is pleasant to many housewives, but it requires careful preparation. In addition, the blank without heat treatment is very capricious in storage. Two sauces prepared according to the same recipes, but at different times, can stand differently. This largely depends on the quality of vegetables and sterility.
Ingredient list:
• 1.2 kg of sweet pepper;
• 1.2 kg of tomatoes;
• 500 gr. garlic;
• 0.3 kg horseradish root.
Cooking adjika
Before cooking adzhika you need to wash all the vegetables under running water and dry thoroughly so that no water gets into the finished snack. In the meantime, you can prepare jars or bottles. To preserve the sauce, they must be sterile. To do this, the dishes are treated with steam or heated in an oven.
Pepper is released from the seeds, cut into pieces for a meat grinder. Tomatoes also need to be cut. Garlic peel. The most difficult to treat horseradish, as it causes irritation of mucous membranes and tearing. Therefore, the root must be cleaned quickly, and it is advisable to work with it on the air or with the window open. Cooking adjika from pepper and tomato is simple: just chop everything up, stir it, pour it into containers and put it in the fridge. If there is a cool cellar or basement, then the sauce can be stored in it.
Recipe 6: Adjika from tomato and pepper boiled
Boiled adjika is different in that it is not so whimsical to conditions of detention and is remarkably stored even at room temperature, of course, rolled up. Of course, it loses in taste and content of useful substances to the crude analog, but the risk of souring or the formation of mold is minimal.
Ingredients:
• 1.5 kg of tomatoes;
• 500 gr. garlic;
• sweet pepper 1.5 kg;
• 350 gr. acute.
Cooking adjika
The recipe is very simple, you need to chop the peppers with tomatoes, boil for half an hour, add garlic, boil for a couple of minutes and close in jars. Adjika loves a variety of spices, herbs and roots, from them the sauce becomes fragrant and tastier. But in order for the snack to be well kept, the mass must be boiled for several minutes. Some hostesses for safety add vinegar or acetylsalicylic acid. To prevent mold from forming on the surface, add some vegetable oil to the sauce during cooking. During storage, it will float to the surface and form a protective film.
Recipe 7: Adjika from tomato and pepper dry
Dry adjika from tomato and pepper is a wonderful seasoning that can help out at any time. It has a lot of advantages: it is well stored at any temperature, suitable for any dishes and is very easy to prepare. And she will help determine the surplus vegetables, if not enough cans, time or space in the refrigerator.
Ingredient list:
• tomatoes 2 kg;
• sweet pepper 2 kg;
• acute 0.5 kg;
• garlic 0.3 kg.
Cooking adjika
The number of products can be changed in any direction, depending on taste preferences. It is important that the vegetables are ripe, not watery and without any signs of spoilage. Peppers and tomatoes should be cut into arbitrary slices, peel the garlic and chop up the slices. Arrange the blanks on trays and dry in the sun or in the oven. If there is an electric dryer, then the process is simplified many times.
Vegetables should be dried to brittleness. Then grind on a coffee grinder, through a meat grinder or ceiling. Pour into dry jars and store in the kitchen cupboard. If desired, you can mix with dried herbs, any spices, vegetables, seeds and nuts. But it is important that all ingredients are thoroughly dried.
Recipe 8: Adjika from tomato and pepper with apples
Apples dilute the taste of any sauce, give spicy sourness and tenderness. But for this they need to be carefully prepared, peeled and, of course, crushed. Do not twist the fruit along with other ingredients in the meat grinder, it is better to do a little differently.
Ingredient list:
• apples 1.5 kg;
• tomatoes 1,2kg;
• sweet peppers 1.2 kg;
• sharp pods 0.5 kg;
• spices and salt.
Cooking adjika
To make adzhika tender and fragrant, without pieces of apples and skins, you need to cook mashed potatoes. For this fruit is peeled, cut into slices and placed in a saucepan. Now you need to add 100 ml of water and thoroughly steamed. The mass is cooled and you can proceed to the immediate preparation of adzhika with pepper.
Vegetables are prepared in a standard way, scrolled in a meat grinder. Separately, grind steamed apples. Tomato - pepper mass to boil for 20 minutes, add applesauce, to taste with salt and pepper. Boil another 10 minutes and roll up.
Recipe 9: Pepper with Honey Adzhika
Unusual recipe for cooking flavored adzhika from pepper. Honey gives the sauce a special flavor and unique taste. This recipe does not use salt and spices, as the sauce is obtained in itself rich.
Ingredient list:
• Bulgarian pepper 2 kg;
• 200 gr. sharp pods;
• 2 tbsp. l vinegar 70%;
• 200 gr. garlic;
• 200 gr. honey
Cooking adjika
Vegetables wash and dry. Peppers remove sweet peppers, cut tails off sharp pods. Clean the chives. All twist in a meat grinder interspersed. Add honey, vinegar and mix thoroughly with a spoon for 10 minutes. It is better to use liquid honey, but if there is no such, then you need to melt the candied product. To do this, put it in a bowl and put in a water bath. It is important not to let it get very hot and boil, so you need to stir constantly. As soon as all the pieces are dissolved, pour the honey into the adjika and stir.
It is necessary to store pepper adjika with honey in the refrigerator for no more than 3 months, but usually it does not last long. Well suited for any meat and vegetable dishes, it is tasty even just with bread.
Recipe 10: Green pepper Adjika
This snack contains a lot of leafy greens and is made from green capsicum. If the sauce seems spicy, it can be diluted with Bulgarian pepper, preferably yellow. Green pepper adjika is good not only for meat dishes, but also for fish dishes.
Ingredient list:
• green hot pepper 0.25 kg;
• garlic 0.2 kg;
• parsley 0.1 kg;
• dill 0.1 kg;
• cilantro 0.05 kg;
• basil 0.05 kg;
• walnuts 0.05 kg;
• salt 1 tbsp. l
Cooking adjika
It is important to wash the bundles of greens well and dry them from water droplets. Large and tough stems immediately need to be removed. As the greens dry, pepper and garlic are prepared. Pods need to be washed, remove the tails. Peel the garlic cloves. Mince the peppers, herbs, garlic and walnuts. Add salt and mix well. If a blender is used, salt can be poured immediately.
Store green pepper adjika in the fridge by placing in a glass container with a tightly screwed lid. It is not recommended to cook large portions of snacks, as the aroma of greenery and appearance gradually deteriorate. But salt can save the day. In this case, it must be added until it ceases to dissolve.
Pepper Adjika - Tricks and Tips & Tricks
• Hot pepper irritates the skin of the hands and may cause a burn. Therefore, you need to work with him in gloves.
• In raw adjika need to use high-quality and whole vegetables. If they are overripe and do not inspire confidence, then it is better to boil a lot.
• If a clove is added to the appetizer, it is important not to overdo it. As far as insisting, the asterisks reveal a scent that can become too annoying. Option - use ground cloves.
• The more pepper, garlic and horseradish in the snack, the longer it will remain fresh. You can also add salt as a preservative.
• If there is acetic acid in the recipe, then it is better to replace it with apple or grape vinegar, respectively, calculating the proportion. The sauce will turn out not only healthier, but also much tastier. • If there is a lack of sharpness in adjika, and chilli pepper is not present, then you can fill up with red ground.
Making pepper adjika is quick and easy. Home cooking will replace the purchased sauces, help diversify the menu and add a new taste to ordinary dishes. Good housewives in piggy banks always have a few recipes for this wonderful snack.
