Adjika is a delicious workpiece that has taken root well in Russia and has acquired a large number of variations. The recipe for such an unusual sauce came from the lands of the Caucasus, and today any housewife considers it necessary and traditional to prepare several jars of adjika for the winter.
In the original, this is spicy sauce. But in order to soften the taste, it is customary to add sweet pepper, apples or tomatoes to it. In general, the composition of the products may vary depending on preferences.
Further from this article you will learn:
- how to prepare tasty adjika for the winter;
- features of its preparation;
- various recipes and much more.
History
Adjika sauce is a hot seasoning originating from Abkhazian and Georgian cuisine. Traditionally, its composition should include:
- Red pepper;
- coriander;
- blue fenugreek;
- fresh or dried herbs;
- garlic;
- table salt, in a small volume.
According to the original recipe, all of the above ingredients for acute adjika were rubbed on stone. Due to this, the dish looked like a pasty mass of red. At the same time, if you use unripe pepper, it can get a green color.
It is also worth noting that the traditional recipe did not include tomatoes, which today are often used in the preparation of this sauce.
Product benefits
- Like many other dishes made from natural products, it has a lot of useful properties and vitamins. For example, regular use of home adjika helps to improve the body's defense, strengthen immunity, and is also great for the prevention of respiratory diseases.
- The use of this sauce helps to improve the secretion of gastric juice, accelerate metabolism and normalize digestion. All these properties are caused by a rather "hot" composition. Hot peppers contain substances that fight the emergence of pathogenic bacteria. Garlic is a source of volatile, preventing the emergence of provocateurs of tuberculosis and diphtheria bacillus.
- Another useful property of acute adjika is vascularization and increased energy activity.
- It is worth noting that with the systematic use of this product, the manifestation of symptoms of conditions such as increased acidity, spasms is reduced, and also getting rid of viral diseases is guaranteed.
Attention! This product is not recommended for use by young children, pregnant or lactating women and people suffering from digestive tract disorders such as gastritis or ulcers. It is also not recommended for use by people with kidney and liver diseases.
Some features of the preparation and application
- Despite the fact that today there are a sufficient number of varieties of this sauce with various ingredients, remember: when preparing adjika for the winter according to a recipe chosen at random, be sure to add the most important ingredients: hot pepper, garlic and salt.
- The finished product should be stored in the refrigerator or basement.
- At the same time, cans with sauce tightly closed with tin lids can be kept in a living room at room temperature.
- Often, this seasoning is used along with fried or baked meat, added to dishes of vegetables, cereals or soups.
- Home adjika can also be used in the processing of poultry meat before cooking it in the oven. Thanks to this, the finished dish will receive a fragrant and golden crust.
- To eliminate acid and make it more dense, sweet apples can be added to the sauce.
- When cooking, you can use the following seasonings: dill, bay leaf, zira, basil, coriander, marjoram.
- Dry pepper seeds must be removed, otherwise the dish will turn out to be extremely spicy. And the use of soft seeds will make its taste less burning.
- Harvesting adjika for the winter, fry the herbs and seeds in a pan. The essential oils highlighted during processing will give the dish a special aroma.
- In the event that you come across tomatoes with a lot of juice - boil them a little. Most of the liquid comes out, which does not violate the thick consistency of the final product. Also, to preserve the structure, it is worth drying hot pepper in the sun. For best results, this must be done within one or two days.
- This sauce is also found in dry form. It is used for pickling fish, poultry meat, added to soups.
Preparation of dishes for canning
- Make sure that there are no cracks on the used cans and that no rust has appeared on the lids.
- Wash all dishes under a stream of cold water. In addition to detergents, it is worth using baking soda.
- Pour boiling water over all the cutlery used.
- Sterilize lids and jars separately, on a stove or in the oven.
The following are the most popular recipes for this dish. Choose any that you like.
Abkhaz adjika
This method of harvesting adjika for the winter is traditional. To execute it, you will need:
- hot pepper of medium length - 30 pieces;
- garlic - 1.5 heads;
- dill seeds –1 tablespoon;
- coriander seeds - 4 tablespoons;
- zira - 2 tablespoons;
- uzo-suneli (Georgian spice) - 2 tablespoons;
- salt - 1.5 tablespoons.
Cooking Abkhaz adjika
- Process hot pepper (trim the tails and remove the seeds). After that, cut into several parts.
- Peel the garlic.
- Grind garlic and hot pepper with a blender until a paste is formed.
- Put coriander seeds in a frying pan and heat on the stove for 5 seconds, then add cumin, while continuing to stir.
- Crush the uchi-suneli and dill with a coffee grinder.
- Mix everything and salt.
The recipe for cooking adjika from tomatoes for the winter
To prepare this variation of the sauce you must:
- 5 kg of tomatoes;
- 300 g of garlic;
- 500 g horseradish;
- hot pepper - 16 pieces;
- sweet pepper - a kilogram;
- salt - 1 cup;
- vinegar - 2 cups;
- sugar - 2 cups.
Cooking adjika from tomatoes
- Trim the tail from the pepper without pulling out the seeds.
- Grind all vegetables in a meat grinder.
- Add vinegar, sugar and salt to the resulting mixture.
- Cover and let stand for 50 minutes.
- At the end of the specified time, distribute to storage containers.
Adzhika billet for the winter without cooking
This recipe is quite simple to prepare and very useful for the body due to the lack of heat treatment. To prepare it you will need:
- fleshy tomatoes - 5 kilograms;
- sweet pepper - a kilogram;
- hot pepper - 2 pieces;
- 3-6 horseradish roots (depending on the severity of preferences);
- garlic - 6 heads;
- salt - 100 grams.
Cooking winter adjika without cooking
- Wash and chop the tomatoes into pieces for chopping.
- Peel the seeds and remove the tails.
- Peel the horseradish with a brush, then wash, remove the peel and cut into pieces.
- Remove the husks from the garlic.
- Grind all the ingredients with a meat grinder or food processor.
- Add salt and mix.
- Arrange into storage containers and preserve.
Attention! When preparing adjika for the winter in this way, keep in mind that it should be stored only in the refrigerator.
Adjika Recipe with Apples
Also one of the simplest ways to cook this dish.
Ingredients:
- sweet pepper - a kilogram;
- garlic - 300 grams;
- peas and peas - 30 pieces;
- red tomatoes - 10 pieces;
- sour apples of the Antonovka variety - 4 pieces;
- 3% vinegar - 4 tablespoons;
- vegetable oil - 1 tablespoon;
- sugar - 150 grams;
- salt.
The process of cooking adjika with apples
- Wash all vegetables thoroughly.
- Remove the ponytails from the pepper.
- Cut pepper, tomatoes, apples and garlic into equal slices.
- Also remove tails and seeds from sweet peppers.
- Finely chop the garlic.
- Grind everything with a meat grinder and set aside in a separate pan.
- Add the peas of hot pepper, vegetable oil, sugar, salt and tomato sauce.
- Cook the resulting mixture for an hour, while stirring regularly.
- When 10 minutes are left until the end of cooking, add finely chopped garlic.
- Immediately after cooking, put the sauce in prepared jars. The desired volume of containers for storage is 0.3-0.5 liters.
- Preserve all cans with the product.
Total
The examples given in this article are only a small part of all known methods of harvesting adjika for the winter. The recipe can be changed depending on the preferences of the person who will be engaged in its preparation. But do not forget about the main ingredients that should always be present.
After reading this material, we can also conclude that the process of preparing the sauce itself does not require much effort and time. So choose any recipe that you like and go for it!