How to cook adjika

Caucasian sauce called "adjika" in the cuisine of our country has undergone some changes. However, they did not touch on the basic components. Adjika has retained its inimitable aroma and amazing taste.

Adjika for the winter

If you cook adjiku according to the classic recipe, it will perfectly complement a variety of meat dishes. Adjika is especially tasty with meat fried over charcoal and smoked sausages.

Components for traditional adjika:

• 2 kg of red bell peppers.
• 700 g paprika.
• 600 g hot pepper pods.
• 400 g of garlic.
• Half a glass of dry seasonings (hops-suneli, dill seeds, coriander).
• 5 large spoons of coarse salt.
• Half a bunch of cilantro herb.
• 4 large spoons of 9% vinegar.

1. All peppers need to be thoroughly washed and wiped dry.
2. Remove the bell peppers from the stalks and seeds, and remove only the stalks from hot peppers. The seeds must be left in order to give the finished adjika maximum pungency.
3. The garlic needs to be peeled and disassembled into cloves.
4. All vegetables must be minced twice in order to get a homogeneous mass. Then all other ingredients are added.
5. The prepared mixture is put on a small fire and brought to a boil. As soon as boiling has begun, the heating is turned off and the product is laid out in pre-sterilized jars.
6. Having sealed tightly, the banks are sent for storage.

Adjika prepared according to this recipe can retain all its taste if properly stored for up to six months.

Adjika from tomato and garlic

If you decide to cook adjika with the addition of tomatoes, then you need to choose fleshy and ripe fruits. It is also required to use the components traditional for this dish - garlic and hot peppers, as well as aromatic spices:

• 3 kg of tomatoes.
• 500 g of garlic.
• 1 kg of sweet pepper.
• 150 g hot pepper.
• Half a glass of salt.
• 3 large spoons of granulated sugar.

1. The fruits of tomatoes and all the peppers need to be washed thoroughly and the stalks must be removed. Sweet peppers are additionally freed from seeds.
2. Garlic also needs to be peeled and divided into cloves.
3. With the help of a meat grinder, scroll all the vegetables twice.
4. Stir everything thoroughly, add salt and granulated sugar and mix again. The mass prepared in this way should be left to infuse overnight.
5. In the morning, a layer of liquid will stand out from above, it must be drained carefully. The remaining mass is transferred to sterilized jars and carefully rolled up with lids.

This adjika must be kept in the cold - in the cellar or on the lower shelf in the refrigerator.

Adjika from pepper

In addition to the classic version, there are other varieties of this dish. For example, by adding carrots and onions to adjika, you can slightly smooth out the pungent taste of the dish. For this option, adjika will need:

• 2 kg of bell peppers.
• 500 g hot pepper pods.
• 700 g of onions.
• 500 g of juicy carrots.
• 250 g tomato paste.
• 150 g butter.
• 3 large spoons of vinegar.
• 2 large spoons of salt.

1. First you need to pour the oil into the pan and heat it up. Onion, peeled and cut into large rings, is placed in a frying pan.
2. Carrots are also peeled and grated on a coarse grater, sent to the pan to the onion. All products are thoroughly fried and cooled.
3. During this time, the pepper is prepared. It is thoroughly washed, cut into two halves and freed from seeds and stalks. Pepper is passed through a meat grinder together with fried vegetables.
4. The whole mass is put in a saucepan with thick walls and put on a small fire. After half an hour, add tomato paste, vinegar and salt. The mass is mixed well and boiled for another 10 minutes. Then the heating is turned off, laid out in sterilized jars and well sealed.

Adjika is prepared in the same way with pumpkin, celery or zucchini. In this case, it is not necessary to fry the vegetables, you can simply boil them together with the pepper, but the oil must be added anyway.

Adjika without cooking

If you decide to make adjika without heat treatment, then it is better to take coarse salt without additives. Taste shades in this case are created with the help of spices. Pepper is suitable not only hot, but also sweet, paprika or other varieties. Herbs and condiments can also be varied for new flavors. The basis of adjika should be pepper and garlic. In addition, it is allowed to put meaty tomatoes, vinegar and granulated sugar in this dish.

Components for adjika:

• 6 kg of fleshy tomato fruits.
• 600 g of purple garlic.
• 2 kg of red bell peppers.
• 8 pods of bitter pepper.
• 2 large spoons of granulated sugar.
• 6 large spoons of coarse salt.
• 10 large spoons of 9% vinegar.

1. It is immediately necessary to prepare the jars - wash them thoroughly together with the lids and sterilize.
2. Then the vegetables are prepared - they are washed, peeled, the seeds from the pepper, the stalks and the husks are removed.
3. Tomatoes are cut into pieces and, folded in a colander, left for an hour and a half to allow excess liquid to glass. Then the tomatoes are scrolled in a meat grinder.
4. Pepper and garlic are scrolled twice in a meat grinder. All vegetables are mixed by adding the rest of the ingredients.
5. The finished adjika is laid out in jars and covered with lids. If you need to store adjika for a long time, then roll it up with metal lids.

How to cook adjika: video