How to cook adjika for the winter: the best recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Any hostess should know how to cook spicy adjika, because this is a very tasty snack that 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, let's look at several options for how to cook adjika at home. All the recipes below are winter preparation options, but they can also be used to make a sauce for immediate consumption.

Ajika from zucchini

Let's consider, perhaps, at once a very original and non-standard recipe for cooking adjika for the winter, in which zucchini predominates among the ingredients.

To prepare the sauce, you need to mince three kilograms of zucchini, a pound of carrots, the same amount of sweet pepper, 1.5 kilograms of ripe tomatoes, almost three tablespoons of bitter reddried pepper. Pour a couple of tablespoons of s alt into the total mass, pour in a glass of purified sunflower oil, half a glass of sugar. All ingredients must be mixed well and boiled for 30-40 minutes.

After that, five medium heads of garlic are added to the vegetables, the cloves of which also need to be chopped, for which you can use a crusher or a 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 into sterilized jars.

As advised by housewives who know how to cook adjika according to this recipe, it acquires a juicy taste after a couple of weeks after cooking.

Ajika with apples

Adjika prepared according to this recipe is ideal for various dishes, especially those made from meat.

To prepare it, 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, you also need to add a kilogram of bell pepper chopped in the same way and 0.5 kg of carrots, then grind and add 200 grams of garlic. The total mass should be supplemented with a glass of vegetable oil, s alt, pepper and 100 g of hot pepper, which can be used both fresh and dried. The ingredients must be mixed well and put to boil for 2.5 hours, not forgetting to stir occasionally. As soon as the adjika is ready, it needs to be put into jars or rolled up.

The above list of ingredients makes a total of three litersfinished product.

Green adjika

For some reason, everyone is used to seeing red adjika, but Caucasian cuisine has the same sauce, only green. If you don’t know how to cook adjika for the winter without boiling, make it according to this recipe - it will be both unusual and very tasty. Moreover, the technology is very simple.

To prepare such a blank, you need to take 4 sharp thin peppers, completely peel them from the stalks and seeds, and then put them in a blender. Next, you need to send 4 large bunches of fresh cilantro and about 10 peeled garlic cloves there. All these ingredients must be thoroughly crushed in a bowl and then add a tablespoon of s alt.

Such an unusual adjika can stand in the refrigerator for a long period, and at the final stage it can be rolled into jars. As for serving, it will be perfect 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 in this country they know exactly how to cook adjika. 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 should be thoroughly washed anddry. While water is draining 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 must be done with pepper, parsley, basil, coriander and dill, which must be taken in 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 pieces and pepper seeds are felt - 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 part of the liquid evaporates. Experienced chefs note that for this purpose, you can choose dishes from any material other than aluminum.

After the specified period, adjika should be decomposed into small jars and, without sterilizing, close them with plastic lids. In this form, it can even be stored in the refrigerator.

Ajika with tomatoes and peppers

How to cook adjika in such a way that everyone salivates from one of its aromas? The answer is simple: make it according to this recipe!

To prepare fragrant and unrealistically tasty adjika, you need to peel 20 large bell peppers from seeds and stalks and, together with six large ripe tomatoes, twist them in a meat grinder. After that, the vegetables should be boiled for 20 minutes.

Meanwhile, you can prepare the rest of the ingredients. We take a glass of peeled garlic and the three most spicy peppers. These products must be finely chopped and added to boiled tomatoes. ATIn this composition, vegetables should continue to cook for 10 minutes. After this time, pour a glass of sugar, a spoonful of s alt into a common pan, pour in one glass of refined sunflower oil and table vinegar, then boil for another 10 minutes, add a pre-chopped bunch of parsley, hold on fire for another 5 minutes, mix well and, pouring into sterilized jars, roll up.

Plum adjika

Another option on how to cook adjika for the winter, the recipe originates in the Caucasus. At the exit, the hostess will receive a delicate and fragrant sauce, with which she can surprise not only her household, but also guests.

To prepare adjika from plums, you need to peel a kilogram of the main fruits from the stones, and, after washing them well, dip them in hot water for 5 minutes - let them boil a little in a saucepan. After the specified time, they must be removed from the water and thoroughly rubbed with a meat grinder. Separately, you need to clean the seeds and grind in a meat grinder five Bulgarian peppers, three hot ones, as well as a couple of medium heads of garlic. These vegetables must be added to the plums.

After all the ingredients are collected, they must be s alted (1 tablespoon), sprinkled with sugar (2 tablespoons) and add a bag of suneli hop spices (15 g). After thorough mixing, the pot with the contents must be put on fire and boil for 20 minutes, stirring occasionally. Then the finished sauce must be poured into sterilized jars and rolled up with metal lids.

By the way, seasonedhousewives recommend not to pour out the drain after cooking - it is worth putting a little imagination and it makes a wonderful compote.

Dry adjika

Any hostess 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, garnish, as well as dilute it with liquid and create a unique sauce. There can be a lot of options for its preparation, but the one given here is the most optimal, since it is universal.

So, how to cook dry adjika? 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 should be ground 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 suneli hops and, finally, a little s alt. After all the ingredients are combined, they must be mixed well and can be used!

Preparing such a mixture is very easy, but in order for it to be truly indispensable, you need to strictly 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, you need to clean from excess and thoroughly wash a couple of kilograms of red beets, the same number of ripe tomatoes, half as muchbell pepper, 300 grams of garlic and hot chili pepper. All vegetables should be thoroughly dried on a towel and passed through a meat grinder, it would be better if you do this a couple of times. Next, they need to be put in one common pan, brought to a boil and, immediately reducing the heat, cook for an hour, sometimes stirring. As soon as the allotted time has passed, here you need to add half a glass of sunflower oil (peeled), 2 tbsp. l. soy sauce and 3 tbsp. l. granulated sugar, and s alt 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.

Ajika from tomato

This option of how to cook tomato adjika for the winter will be very popular with those who love pasta, it goes well with it.

In order to make such an adjika, you need to peel 2.5 kilograms of tomatoes and pass them through a meat grinder. Next, they must be folded into a saucepan and put to cook until boiling. After the tomatoes boil, the fire must be sharply reduced and the cooking process continued for another half an hour.

In the meantime, you need to mince a couple of kilograms of carrots and half as many sour apples (without cores and skins). After 30 minutes of cooking the tomatoes, add these ingredients to the pan and continue thermal processing for another 30 minutes. While the vegetables are cooking, you need to grind a kilogram of bell pepper in a meat grinderand 4 bitter peppers, add 300 grams of chopped garlic to them and send it all to a pan with boiled vegetables and stir well.

After the total mass boils, you will need to reduce the heat again and continue to cook for half an hour again. As the allotted time passes, add 1.5 cups of vegetable oil, s alt and sugar to adjika at your discretion. All components after stirring should be boiled for another 15 minutes, and can be rolled into jars.

How to cook tomato adjika (without heat treatment)?

Fans of such a wonderful seasoning will certainly admire the taste of tomato adjika 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 kilo of bell pepper must be cut, cleaned of seeds and stalks, all seeds and partitions must also be removed from a pair of hot peppers. You also need to prepare 5 medium horseradish roots, wash them and cut into small pieces. Garlic is peeled separately (5-6 medium heads) and five kilograms of ripe tomatoes are cut. All ingredients must be carefully ground in a meat grinder, for which you can pass them through the unit twice or even thrice. Now adjika is ready - it remains to add 100 grams of s alt to it and mix everything well. Now it can be poured into jars and completely closed with plastic lids (regular plastic bottles can be used as containers).

It is very easy to cook such adjika at home. From the listed ingredientsit turns out five liters of the finished product.

Adjika from zucchini, onions and apples

If you know how to cook tomato adjika, then you can experiment with creating it from other ingredients. Such a seasoning is wonderful if you make it from apples, zucchini and onions. Adjika prepared according to this recipe can be stored until the very winter and enjoy its fresh spiciness in the cold.

For cooking, you need to grind in a meat grinder three kilograms of zucchini peeled from seeds and peel, add 1.5 kg of red tomatoes, 1 kg of sour apples, the same amount of onions, 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 s alt (you can with a small slide). All ingredients must be mixed well and boiled 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 dry hot ground pepper to the pan. The mixture must still be boiled for five minutes, then add half a glass of table vinegar, mix thoroughly and arrange in sterilized small jars, rolling under metal lids using a special machine.

Ajika with walnuts

Another unusual, but very original recipe for homemade adjika - with walnuts. Experienced housewives assure thatAccording to this technology, it is prepared very quickly and immediately after cooking it has bright taste qualities. 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 shelled kernels, three medium tomatoes, one large bell pepper, three hot peppers, a large bunch of your favorite greens, cloves from three heads of garlic and all this grind in a meat grinder (you can twice) or a blender. After this procedure, you also need to send here three tablespoons of rice vinegar and olive oil, as well as one teaspoon of s alt, and again mix everything well until smooth.

After such simple manipulations, the walnut adjika will be ready. It is ideal for meat and fish dishes, all guests will certainly admire its taste. In this recipe, the amount of ingredients is calculated in such a way that the output is hot sauce, so 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.