Traditional Caucasian adjika is made from hot pepper, spicy herbs, and spices with added salt; sometimes sweet pepper is added to make the seasoning a little softer. But in this case, it seems too acute for many of our compatriots. They prefer the Armenian version of adzhika, which is prepared with the addition of tomatoes, tomato sauce or pasta. Adjika in Armenian for the winter can be prepared according to different recipes, there is even a way to cook it without cooking. This makes it possible to choose a spicy seasoning option for almost every taste.
Cooking Features
The technology of cooking adzhika in Armenian can be different. But there are several features of preserving this hot seasoning, the knowledge of which is useful in any case.
- Adjika products are ground fine. If you cook seasoning in large quantities, it is advisable to use a meat grinder. To obtain seasoning with the smoothest consistency, it is advisable to skip the vegetables through a meat grinder twice, and tomatoes before use will not interfere with peeling.
- Not only the amount of garlic and pepper, but also their variety will influence the sharpness of adzhika. Also, to obtain seasoning with a more burning taste, it is recommended to add bitter pepper along with seeds and partitions, a softer version of the sauce can be prepared if before chopping the pepper is removed from the seeds and the partitions inside the pods are removed.
- Armenians love seasoning with greens. Often in sauces they add cilantro, sometimes parsley, basil, celery. To give adjika properties characteristic of Armenian cuisine, you can add more greens and ground coriander seeds. Seasoning hops-suneli also will not be superfluous.
- For cooking adzhika you need to clear a large amount of pepper and garlic. These products have burning properties and are able to leave a burn on the skin. When working with them, hands should be protected with gloves.
- To close adjika in Armenian it is necessary to wash and sterilized jars washed with soda. Covers for them, too, need to be sterilized by boiling. Plastic covers are applicable only if the workpiece is in the refrigerator. To store the sauce in the room, even cool, it should be closed with metal lids, ensuring tightness.
Condiment storage conditions depend on how it is prepared. Adjika in Armenian, made without cooking, can only be stored in the refrigerator, and not more than 4-6 months. Adjika, cooked in a hot way, can stand at room temperature, it will not deteriorate for at least a year.
Adjika in Armenian with tomato paste
Composition (4 liters):
- Bulgarian pepper - 3 kg;
- bitter peppers - 2 kg;
- tomato paste - 0, 3 kg;
- garlic - 0, 25 kg;
- onions - 0, 25 kg;
- vegetable oil - 0, 25 l;
- salt - 20-40 g;
- ground coriander - 3-5 g;
- fresh cilantro - 100 g.
Method of preparation:
- Both types of peppers are washed, dried, cleaned of seeds, at the same time removing the stem and partitions.
- Cut the peppers into chunks that easily pass into the mincing bell. Using this kitchen appliance, turn them into a mash.
- Peel garlic cloves, rotate through a meat grinder, place in a separate plate.
- Free the onions from the husk, cut into small pieces, grind using a meat grinder, using a nozzle with medium holes.
- At the bottom of a thick-bottomed pot, pour in the oil, put the onion in it, and heat it. After 5 minutes, add garlic, after another 5 minutes - pepper.
- Simmer for 20 minutes.
- Add salt, coriander, finely chopped cilantro and tomato paste. Stir, put out another 10 minutes.
- Sterilize the jars and their lids.
- Spread the sauce over the jars, seal them cork tightly.
After cooling down, banks with acute Armenian adjika can be put away in the pantry or any other room in which you are used to keeping supplies for the winter.
Adjika in Armenian with tomatoes
Composition (for 4, 5-5 l):
- tomatoes - 3 kg;
- Bulgarian pepper - 3 kg;
- garlic - 0, 3 kg;
- hot pepper - 0, 3 kg;
- sugar - 100 g;
- salt - 40 g;
- hops-suneli - 30 g;
- table vinegar (9 percent) - 100 ml;
- vegetable oil - 0, 2 l;
- fresh coriander - 100 g;
- fresh basil - 100 g.
Method of preparation:
- Cut the tomatoes in a crisscross pattern, lower in boiling water. After 3 minutes, remove with a skimmer and transfer to a container filled with cold water. With the cooled tomatoes, remove the skin. Smash the pulp with a blender or scroll through a meat grinder, place in a saucepan.
- Peel the seeds of the sweet and hot peppers, cut them into large pieces and chop them in the same way as the tomatoes. Put in a bowl.
- Skip garlic through a special press or chop it in another way. Place in a separate plate or bowl.
- Greens, washed and dried, also chop with a meat grinder and mix with garlic.
- Add salt, sugar, hops-suneli and vinegar to garlic. Mix well.
- Wash, sterilize the jars and metal lids suitable for them.
- Place a saucepan with tomato sauce on the stove. Over low heat bring it to a boil. When puree boils, add crushed pepper to it, mix.
- Wait until the pot contents boil again. Add oil to the boiling vegetable puree, mix.
- Stew the vegetable mass for 30-60 minutes, until it reaches the optimum density from your point of view.
- Add the rest of the ingredients, stew the snack for another 5 minutes.
- Spread hot adjika over prepared cans and seal her cork tightly.
According to this recipe, the adjika is less acute than the previous one, and slightly more liquid. It will appeal to those who prefer moderately hot dishes. Store made according to the above recipe can be at room temperature.
Adjika in Armenian without cooking
Composition (5 l):
- tomatoes - 5 kg;
- garlic - 1 kg;
- hot peppers - 0, 5 kg;
- salt - to taste.
Method of preparation:
- Tomatoes, after pouring boiling water, peel and chop to puree. Salt to taste.
- Crunch peeled garlic cloves and pepper through a meat grinder.
- Mix chopped peppers and garlic with tomato puree. Mix well.
- Leave at 1, 5-2 weeks at room temperature - adjika should ferment. To prevent it from souring, mix it daily (more often, but not less).
- Spread the snack in clean cans and bottles. Close them and put them in the fridge.
The sauce made according to this recipe is able to satisfy the demands of even a picky gourmet. The disadvantage of this liquid seasoning is the need to store it in a refrigerator and a relatively short shelf life (up to 6 months).
Adjika in Armenian is a juicy spicy seasoning that many people like. Unlike the Georgian adjika, it is made for the winter with the addition of tomato paste or fresh tomatoes.
