Adjika is a spicy seasoning that fits almost every dish. Mistresses make this seasoning differently. Some love more spicy, others - spicy and tender. In the article, we consider the options for cooking adjika in a slow cooker. She cooks quickly and easily.
Sharp adjika
In a slow cooker, seasoning is prepared in a simple way. It is necessary to cut 3 kg of tomatoes and 1.5 kg of bell pepper.
Mix the ingredients in one container. Add finely chopped hot pepper (4 pods) and two grated heads of garlic here. Salt to your liking. As a rule, 1 tablespoon is enough.
Mix all the prepared ingredients and transfer the mixture to the multicooker bowl. Pour 100 ml of vinegar and vegetable oil into it. Close the lid and turn on the “Extinguishing” mode for 2 hours. When the time is up, beat the mixture with a blender until smooth and put it to simmer for another 1 hour.
The multicooker bowl is non-stick, so do not worry about adjika. However, it may turn out to be liquid. To make adjika thicker, open the lid half an hour before the end of the quenching and stir occasionally. This is necessary in order to boil away unnecessary liquid. Now pour hot into sterile jars and roll up. Sharp adjika in the slow cooker for the winter is ready. You can spoil your family with delicious seasoning.
Delicate adjika cooked in a slow cooker
This seasoning is not sharp, but goes well with meat dishes and cereals. To make a delicious adjika in a slow cooker, prepare 3 kg of tomatoes and 2 kg of sweet red pepper. Twist them through a meat grinder. Add hot pepper to this, just pre-seed, so that they do not give sharpness. Add two heads of grated garlic to this liquid.
Stir the mixture and leave in a warm place for two days. Adjika must ferment. When the time is up, pour the mixture into a slow cooker (do not close the lid). Excess fluid should boil away. When the seasoning has begun to boil, cook it to the desired density. Roll up and turn to cool.
You got gentle adjika in a slow cooker for the winter. Good density adds carrots. However, it gives its piquant taste and smell. Therefore, add carrots if you like it in a boiled state.
Adjika with apples
For this recipe, fruits need to choose more acidic. Adjika with apples in a slow cooker turns out not only tasty, but also moderately sharp. To prepare it, take 1 kg of tomatoes and 500 grams of bell pepper and apples. Peel vegetables and fruits from stalks, seeds and tails, cut them, chop with a meat grinder.
Pour 700 g of vegetable oil into the multicooker bowl and add the mixture of tomatoes, peppers and apples to the same. Pour 1 tbsp here. l salt and sugar. Stir and taste. At your discretion, you can add more sugar and salt.
When the seasoning is brought to taste, close the lid and turn on the "Extinguishing" mode for 40 minutes. After the multicook has turned off, add 2 heads of grated garlic. Now put out the seasoning with the lid open for another 5 minutes.
After time, pour into sterile jars and roll up. Ready adjika in a slow cooker. The recipe is quite simple, so every housewife can master it.
Green adjika in a slow cooker
This recipe is original. Green adjika can be prepared with or without pepper. It all depends on your taste. However, this is Georgian cuisine, so most often green adjika is very spicy and burning.
Cook green tomatoes (2 kg) and bell pepper (0.5 kg). They must be chopped with a meat grinder. A blender is not very convenient, since the vegetables are tough, and bringing them to a uniform state will not be easy. Add chopped bitter green pepper (2 pods) to the same container. Stir the ingredients. Pour them into the bowl of the multicooker and put on the "Extinguishing" mode for 50 minutes.
When the time is up, add 2 heads of grated garlic to the mass, vinegar - 3 tbsp. l., salt - 15 g, vegetable oil - 30 ml. For a pungent smell, you can add 7 g of hops-suneli seasoning. Now simmer until seasoning thickens. The result was a fragrant and very tasty adjika in a slow cooker. The recipe can be varied. Say with ground pepper and other spicy seasonings.
Adjika in a slow cooker
Housewives love this recipe if there is no time to tinker with conservation for a long time. Adjika from a tomato in a multicooker-pressure cooker cooks twice as fast. Twist through a meat grinder 1 kg of tomatoes with sweet pepper and 1 pod of hot red pepper.
Mix the ingredients, put them in a bowl of a multicooker, pressure cooker and add one head of grated garlic. Close the lid, turn on the "Extinguishing" mode for 20 minutes.
After time, open the valve, let off steam and roll hot adjika in sterile jars. It will not turn out so thick, but it’s very tasty and will suit any dish.
Experienced Cooking Tips
To adjika was not sharp, it is always necessary to remove the seeds from the hot pepper. It is in them that all the acuteness is located. Your seasoning will stand for a long time only when the vegetables are washed thoroughly and the jars are well sterilized.
If you want very sharp adjika, do not add apples. After all, because of them, the necessary hotness disappears. The taste of your seasoning depends on apples and tomatoes. Therefore, choose vegetables and fruits that are sweet, with a slight acidity.
Experienced chefs advise peeling peel from tomatoes. To do this, vegetables must be immersed in boiling water for 2 minutes. Then the peel will clean quickly and easily.
Adjika can be varied with different seasonings. A spicy and delicate taste is obtained if you add a mixture of peppers with a leaf of ground mint. Stick to the recipe, and you will get a very tasty adjika.