Who is not attributed authorship in the creation of this adjika! And what kind of components are not considered its integral ingredient ... For some reason, it is believed that it is necessarily made from tomatoes. And this is a very common misconception! Few people know that the real Abkhaz adjika is from bell pepper, to which almost anything can be added. But he is the basis. And just sweet pepper makes adjika so different from most sauces and ketchups.
Adjika for real men
Probably, this sauce was originally invented specifically for them. Few women admit that adjika from bell pepper in combination with garlic, hot chili and plenty of seasonings corresponds to her gentle soul. However, the weaker sex is happy to season dishes with such a sauce. True, he comes up with less acute variations on the theme of traditional adjika. So for starters we’ll explain the recipe for a traditional sauce. We clarify right away: the "owners" of the recipe use adjika only in fresh form. No conservation! 800 g of Bulgarian and 200 g of the most hot pepper and a pound of peeled garlic are taken. These basic ingredients should be uniformly mixed. A blender is perfect; with the same meat grinder you will process them at least three times. Coriander, hops-suneli and dill seeds can also be sent to this unit or ground in a mortar, and then combined with the total mass. Salt is an individual matter; we do not indicate its quantity. Serving is considered right away. By the way! When preparing real adjika from bell pepper, it is not considered shameful to use thin rubber gloves. Otherwise, your hands will burn and itch for several days.
Tomato lovers and supporters of winter stocks
Those who hardly perceive non-tomato sauce will be happy with the recipe. Because in this way natural adjika from bell pepper can be cooked, but with tomatoes and other pleasant additions. And a regular meat grinder is very useful! It is ground 3 kilograms of tomatoes, kilograms of bell pepper and grams of 150-200 hot. Half a glass of salt and three tablespoons of sugar are mixed into the mass - and it is cleaned in the refrigerator for the night. The resulting liquid should be drained - it is superfluous. Further, such adjika from bell pepper can be decomposed into sterile jars and sent for storage, or it can be successfully used in everyday meals.
Adjika with horseradish
This is an even more sultry option - only for those who are strong in spirit! True, also with tomatoes, but for our people - that’s it. We take two kilograms of tomatoes and one - sweet peppers (all the same adjika - from bell pepper, otherwise there will be some ketchup). There (in a meat grinder or blender) 300 grams of chili or “twinkle”, garlic and horseradish roots are laid. A glass of vinegar is added to the resulting puree and the same amount of salt is added. After mixing and settling (quite a quarter of an hour), all the liquid that has accumulated on top merges. Your “worthless” adjika from Bulgarian pepper is ready! You lay them out on the banks that have turned up by the arm, close them with lids (yes, even kapron), and they are in the refrigerator waiting for the moment when they are needed.
Squash adjika
Than just inventive housewives do not diversify the recipe! There is, for example, adjika from bell pepper, the recipe of which is enriched with zucchini. For it, 2 kilos of peeled, without large seeds of zucchini, are chopped separately in a meat grinder, and two hot peppers, the preferred greens and two heads of garlic, in another bowl. In a squash porridge , a jar (400 g) of thick tomato paste is placed, a glass of sunflower oil is poured and sugar (a glass) and salt (2 tablespoons) are poured. The resulting mass is kneaded and put on fire for 20-25 minutes. 5 minutes before the end, the second part is added - herbs with pepper and garlic - and half a glass of vinegar. Such adjika from bell pepper (boiled) can be consumed instantly, and can be packaged in small jars, corked and, after cooling upside down, wait for your time - when needed.
Tomato and apple adjika
There are other, no less interesting cooking options. Say, such adjika: tomatoes, bell peppers, carrots and apples. For its preparation, two and a half kilograms of tomatoes, a kilogram of sweet and sour peeled apples, the same amount of carrots and sweet pepper and 3 large bitter pods are passed through a meat grinder. In thick-walled dishes, this mass should boil for at least an hour. It is necessary to interfere with it (at least periodically). Shortly before the end, half a glass of vinegar and a glass of oil are poured, the right amount of salt and half a glass of sugar are poured and two peeled and chopped heads of garlic are introduced. Almost ready adjika from bell pepper is boiled for a couple of minutes, poured into banks that are traditionally turned over, wrapped in warm and left to cool.
Gentle adjika
It suits ladies more than other options - spicy, but with a slightly relaxed taste. And all these benefits give plums. In the absence of fresh prunes, a third of a kilogram per kilo of bell pepper is suitable. Plus a head of peeled garlic and three extremely hot peppers (you can even take dried and with seeds). All the crushed components are put in a pan, a spoonful of tomato paste, a glass of sugar and salt are added - as you like. For half an hour, ladies' ajika of bell pepper will languish over a small fire with stirring; conceived to stock up for the winter - at the very end add a spoonful of vinegar. But usually this sauce is eaten long before the onset of cold weather.