Any housewife should know how to cook hot adjika, because this is a very tasty snack, which can become a favorite for the whole family. It can be made spicy and not very, boiled and fresh, as well as from a tomato and from some other ingredients.
So, we will consider several options for how to cook adjika at home. All recipes presented below are winter harvesting options, but you can also make sauce for instant consumption from them.
Adjika from zucchini
Let us consider, perhaps, immediately a very original and non-standard recipe for cooking adjika for the winter, in which zucchini prevails among the ingredients.
To prepare the sauce, you need to pass through a meat grinder three kilograms of zucchini, a pound of carrots, as much sweet pepper, 1.5 kilograms of ripe tomatoes, almost three tablespoons of red hot pepper in dried form. In the total mass, pour a couple of tablespoons of salt, pour a glass of sunflower seed oil, half a glass of sugar. All ingredients need to be mixed well and put to boil for 30-40 minutes.
After that, five medium heads of garlic are added to the vegetables, the teeth of which also need to be chopped, for which you can use a crush or meat grinder and cook for another five minutes. Next, pour 100 ml of table vinegar and after two minutes of cooking, adjika can be rolled up in sterilized jars.
As housewives who know how to cook adjika according to such a recipe advise, it acquires a juicy taste a couple of weeks after cooking.
Adjika with apples
Adjika cooked according to such a recipe is ideally suited to various dishes, especially to those prepared from meat.
For its preparation, you need to peel a couple of kilograms of tomato and 0.5 kg of apples (preferably with sourness), these ingredients must be passed through a meat grinder, they also need to add a kilogram of bell pepper chopped in the same way and 0.5 kg of carrots, after which grind and add 200 grams of garlic. The total mass should be supplemented with a glass of vegetable oil, salt, pepper and 100 g of hot pepper, which can be used both fresh and dried. The ingredients need to be mixed well and put to boil for 2.5 hours, sometimes remembering to mix. As soon as adjika is ready, it needs to be laid out in banks or rolled up.
From the above list of ingredients, a total of three liters of the finished product is obtained.
Green adjika
For some reason, everyone is used to seeing adjika red, but in the Caucasian cuisine there is the same sauce, only green. If you don’t know how to cook adjika for the winter without cooking, make it according to this recipe - it will be both unusual and very tasty. Moreover, the technology is very simple.
To prepare such a workpiece, you need to take 4 sharp thin peppers, completely clean them from the stalks and seeds, and then fold them into a blender. Next, there you need to send 4 large bunches of fresh cilantro and about 10 peeled garlic cloves. All these ingredients need to be carefully ground in a bowl and then add a tablespoon of salt.
Such an unusual adjika can stand in the refrigerator for a long period, and at the final stage it can also be rolled up in jars. As for serving, it will be ideally combined with stewed or baked meat, vegetables, fish and side dishes.
Traditional Abkhaz adjika
The culinary history of this sauce originates in Abkhazia. It is not surprising that it is in this country that they know exactly how to cook adjika correctly. According to the presented recipe, you can make an excellent preparation for the winter, and also use it almost immediately after cooking (in this case, the taste will not be saturated).
To prepare a real Abkhaz adjika, you need to remove the stalks from 0.5 kilograms of chili peppers without cutting the fruits themselves. Then they must be thoroughly washed and dried. While water flows down from the pepper, you need to peel 300-400 grams of garlic and grind in a meat grinder 2-3 times. After that, the same thing needs to be done with pepper, parsley, basil, coriander and dill, which should be taken 50-70 grams. After that, the whole mass can be crushed in a blender, or you can not do this - it all depends on the individual preferences of the hostess. In Abkhazia, it is prepared in such a way that there are slices and felt pepper seeds - this is the main feature of such adjika.
In this form, adjika should be tightly covered and left in a large bowl for 3-4 days until a part of the liquid evaporates. Experienced chefs note that for this purpose, you can choose dishes from any material except aluminum.
After this period, adjika should be laid out in small jars and, without sterilizing, close them with plastic lids. In this form, it can be stored even in the refrigerator.
Adjika with tomatoes and peppers
How to cook adjika in such a way that saliva flows from all of its fragrance? The answer is simple: you need to make it according to this recipe!
To prepare aromatic and unrealistically tasty adjika, you need to peel 20 large bell peppers from seeds and stalks and twist them together with six large ripe tomatoes in a meat grinder. After that, vegetables should be put to cook for 20 minutes.
In the meantime, you can start preparing the rest of the ingredients. Take a glass of peeled garlic and the three sharpest peppers. These products must be well chopped and added to boiling tomatoes. In this composition, vegetables should continue to cook it for 10 minutes. After this time, pour a glass of sugar, a spoonful of salt into a common pot, pour one glass of refined sunflower oil and table vinegar, then boil for another 10 minutes, add a previously chopped bunch of parsley, keep it on fire for another 5 minutes, stir well. and spill over sterilized jars, roll up.
Adjika plum
Another option on how to cook adjika for the winter, the recipe originates in the Caucasus. At the exit, the hostess will receive a gentle and fragrant sauce, which can surprise not only her households, but also guests.
To prepare adjika from plums, you need to clear a kilogram of the main fruit from the seeds, and, after washing them well, dip them in hot water for 5 minutes - let them cook a little in the pan. After the specified time, they need to be removed from the water and rubbed well with a meat grinder. Separately, you need to clean the seeds and grind five Bulgarian peppers, three hot peppers, and a couple of medium heads of garlic in a meat grinder. These vegetables must be added to plums.
After all the ingredients have been collected, they must be salted (1 tbsp.), Sprinkled with sugar (2 tbsp.) And add a bag of hops-suneli spices (15 g). After thoroughly mixing the pot with the contents, put it on the fire and cook for 20 minutes, stirring occasionally. Then the finished sauce must be poured into sterilized jars and rolled up with metal lids.
By the way, experienced housewives recommend not to pour out the water after cooking the drains - it’s worth a bit of imagination to make a wonderful compote.
Dry adjika
Any housewife who likes to surprise her household with unusual, original and fragrant dishes should know how to cook dry adjika, as this seasoning can make the taste of almost any dish original: it can be added to baked meat, soup, side dish, and also dilute it liquid and create a unique sauce. There may be plenty of options for its preparation, but the one given here is the most optimal, since it is universal.
So, how to cook adjika in dry form? To do this, you need to prepare in advance - dry hot red pepper, which can take about a couple of weeks. After it becomes dry, 600 grams of pepper must be grinded on a wire rack, in a coffee grinder or in any other way, add 4 tbsp. l dry coriander, a couple of tablespoons of dill seeds, the same amount of sun-hops and, finally, a little salt. After all the ingredients are combined, they must be mixed well and can be used!
It is very easy to prepare such a mixture, but in order for it to be truly indispensable, you must clearly observe the proportions of each seasoning. If you wish, you can experiment with them yourself.
Beetroot adjika
An equally original version of how to cook adjika for the winter is to make it from beets. To do this, peel and thoroughly wash a couple of kilograms of red beets, as many ripe tomatoes, half the size of bell pepper, 300 grams of garlic and hot chili. All vegetables should be thoroughly dried on a towel and minced, it will be better if you do this a couple of times. Next, they need to be folded into one common pan, brought to a boil and, immediately reducing the heat, cook for an hour, sometimes stirring. As soon as the allotted time passes, you need to add half a glass of sunflower oil (refined), 2 tbsp. l soy sauce and 3 tbsp. l granulated sugar, and salt to taste. Now all the collected ingredients must be mixed well and continue to cook for 20 minutes. Then the entire contents of the pan should be laid out in sterilized jars and rolled up under metal lids.
Adjika from tomato
This option of how to cook adjika from a tomato for the winter will be very pleasant for those who love pasta, it combines with it most successfully.
In order to make such adjika, it is necessary to peel 2.5 kilograms of skins of tomato and skip them through a meat grinder. Then they need to be put in a pan and put to boil until boiling. After the tomatoes boil, the fire must be drastically reduced and the cooking process continued for another half hour.
In the meantime, you need to pass through a meat grinder a couple of kilograms of carrots and half as much sour apples (without cores and skins). After 30 minutes of cooking the tomatoes, add these ingredients to the pan and continue the thermal treatment for another 30 minutes. While vegetables are boiled, grind a kilogram of bell pepper and 4 bitter peppers in a meat grinder, add 300 grams of chopped garlic to them and send it all into a pan with boiled vegetables and stir well.
After boiling the total mass, it will be necessary to reduce the fire again and again continue to cook for half an hour. As the allotted time passes, in Adzhika you need to add 1.5 cups of vegetable oil, salt and sugar at your discretion. After stirring, all the ingredients should be boiled for another 15 minutes, and you can roll them into cans.
How to cook adjika from tomato (without thermal treatment)?
Fans of such a wonderful seasoning will certainly admire the taste of adjika from tomato cooked without any heat treatment. In order for it to have the most intense taste, you need to take the ingredients in a clearly defined amount.
A kilogram of bell pepper must be cut, cleaned from seeds and stalks, from a pair of hot peppers you must also remove all seeds and partitions. You also need to prepare 5 medium horseradish roots, wash them and cut into small pieces. Garlic (5-6 medium heads) is peeled separately and five kilograms of ripe tomatoes are cut. All ingredients must be carefully crushed in a meat grinder, for which you can pass them through the unit twice or even three times. Now adjika is ready - it remains to add 100 grams of salt and mix everything thoroughly. Now it can be poured into cans and completely closed with plastic caps (ordinary plastic bottles can be used as containers).
It’s very easy to make such adjika at home. Five liters of the finished product are obtained from the amount of ingredients presented.
Adjika from zucchini, onions and apples
If you know how to cook adjika from a tomato, then you can experiment with creating it from other ingredients. Such a seasoning is remarkable if made from apples, zucchini and onions. Adjika cooked according to this recipe can be stored until winter and in the cold enjoy its fresh pungency.
For cooking, grind three kilograms of zucchini peeled from seeds and peel in a meat grinder, add 1.5 kg of red tomato, 1 kg of apples with sourness, the same amount of onion, 0.5 kg of carrots and the same amount of sweet bell pepper. In the total mass, you need to add a glass of vegetable oil, 0.5 cups of sugar and a couple and a half tablespoons of salt (you can with a small slide). All components must be mixed well and set to cook for 40 minutes, stirring occasionally so that the contents do not burn.
After the allotted time, add a glass of chopped garlic cloves and a tablespoon of dried hot ground pepper to the pan. The mixture still needs to be boiled for five minutes, after which add half a glass of table vinegar, mix thoroughly and place in sterilized small jars, rolling under metal lids using a special machine.
Adjika with walnuts
Another unusual, but very original recipe for homemade adjika is with walnuts. Experienced housewives assure that with this technology she cooks very quickly and immediately after cooking she has bright taste. Also, due to the fact that during the cooking process the dressing is not subjected to thermal treatment, it contains a huge amount of nutrients and vitamins.
So, in order to cook walnut adjika, you need to take 250 grams of peeled kernels, three medium tomatoes, one large bell pepper, three hot peppers, a large bunch of your favorite greens, cloves with three heads of garlic and chop it all in a meat grinder (you can twice) or a blender. After this procedure, you need to send here three tablespoons of rice vinegar and olive oil, as well as one teaspoon of salt and again mix thoroughly until smooth.
After such simple manipulations, walnut adjika will be ready. It is ideally suited to meat and fish dishes, all guests will certainly admire its taste. In this recipe, the amount of ingredients is calculated so that the output is a hot sauce, so that if desired, the volume of each of them can be calibrated based on your individual preferences regarding the spiciness and spice of your favorite product.