Adjika: a classic recipe, cooking options for the winter at home

Adjika is one of the most popular spices that came to us from the Caucasus. Most often it looks like a red paste. The main advantage is a bright, rich taste with sharp notes, which goes well with different dishes. There are many ways to prepare a delicious condiment. Among them, the classic adjika recipe stands out, which also has its own varieties.

Basic principles of cooking adjika

Despite the variety of recipes, there are several features that unite all types of seasoning:

1. The basis of adjika is garlic, red pepper and s alt.
2. It is allowed to reduce the spiciness with apples and bell peppers.
3. If you want to preserve nutrients, use no-boil recipes.
4. Cooking increases the shelf life of the workpiece for the winter.
5. Use iron or enamel utensils for cooking.
6. Cook with gloves to keep hot peppers out of your eyes.

Adjika goes well with various dishes, especially meat, besides it is low in calories. But because of the spiciness, you can’t eat a lot, it can negatively affect the stomach.

Preparing the main ingredients and storage containers

The taste of finished adjika also depends on properly selected and processed ingredients:

1. Choose ripe peppers for extra spiciness.
2. Tomatoes should be fleshy and ripe.
3. Dry pepper seeds intensify the spiciness, soft ones reduce it.
4. Roast the herbs and seeds for a pleasant aroma of essential oils.
5. Tomatoes with a lot of juice boil first, then the adjika will not be too liquid. For the same purpose, dry the peppers for 1-2 days.

Jars for storing seasoning should be free of cracks and rust on the lids. They are washed, sterilized on the stove or in the oven. Boiling water is used to disinfect all appliances.

Cooking Methods

Ajika recipes differ in ingredients and processing, as well as in the complexity of preparation.

Classic adjika without cooking for the winter

This is the easiest and fastest recipe to make. All you need is the basic raw ingredients:

• 1 kilogram of sweet pepper;
• 1.5 kilograms of garlic;
• 3 kilos of tomatoes;
• 150 grams of hot pepper;
• s alt, sugar - to the master's taste.

Remove the stalks from the sweet pepper, cut, peel the garlic. Chop all the ingredients in a blender, then mix, add s alt or sugar. Let stand overnight, then you can roll it up in jars.

Cossack adjika

Another classic recipe, but spicier with the pepper seeds left in. You will need:

• 1 kilogram of tomatoes;
• as much hot pepper;
• garlic (3 pieces).

Prepared like this:

1. Chop the vegetables with a blender.
2. Pass the garlic through a garlic press.
3. Bring the tomatoes to a boil.
4. Then add the rest of the ingredients, stir.
5. Cook another ten minutes.

After that, adjika can be put into jars and wrapped in a cloth until it cools down.

Caucasian adjika

The dish according to this recipe is different from others and comes out very spicy. The ingredients are as follows:

• a little over a kilo of tomato;
• 2 kilograms of hot peppers;
• about 3 kilograms of garlic.

The seeds are not removed, it is dried along with the garlic. Vegetables are chopped in a blender, then they must be left for 7 days to ferment in an enamel or glass container, covered with gauze. Remove the pasta that has risen during this time, draining excess liquid, add s alt, oil. In banks, such adjika is stored for a long time.

Georgian adjika

This dish tastes good thanks to a mixture of vegetables and spices:

• kilogram hot pepper;
• 1.5 kilograms of garlic;
• 3/4 cup s alt;
• 0.5 cup mix of coriander, dill seeds and suneli hops;
• paprika.

Preparing the Georgian version is very simple:

1. Chop vegetables and spices.
2. Stir ingredients, add s alt.
3. You can add other seasonings.

Abkhaz adjika

For this option, take the following ingredients:

• bulb;
• garlic (2 pieces);
• cilantro;
• basil;
• 150 grams of walnuts;
• chili;
• hops-suneli;
• s alt.

Finely chop the onion, garlic, basil and cilantro. Chop walnuts and add seasonings. Then all the ingredients are mixed. If mixture comes out dry, add water.

With horseradish

You will need the following ingredients:

• 2 kilograms of tomato;
• kilogram of bell pepper;
• fresh horseradish root;
• ground pepper;
• a glass of 9% vinegar;
• as much s alt.

Chop vegetables, add black pepper, followed by chopped horseradish, s alt and vinegar. Stir, cover with cling film, drain the liquid after a few hours.

Piquant adjika

This option is not as spicy due to the following set of ingredients:

• 3 kilograms of tomato;
• 10 bell peppers;
• kg of carrots;
• a glass of quality olive oil;
• 150 milliliters of vinegar;
• as many grams of sugar;
• 30 grams of s alt;
• 12 green apples.

Pass all vegetables and apples through a meat grinder, then bring the mixture to a boil. Reduce heat, simmer, stirring, 50 minutes, add the remaining ingredients and hold for another 10 minutes.

With carrots and onions

Another simple recipe. Ingredients:

• half a kilo of sweet pepper;
• as many carrots;
• 2.5 kilograms of tomato;
• 3 hot peppers;
• 0.3 kilograms of onions
• Glass of s alt
• 1/4 cup sugar
• 250 milliliters of vegetable oil.

Chop all the ingredients and chop in a blender, grate the onion. Stir and hold for half an hour on fire. Add s alt, sugar, simmer over low heat for an hour or 2.5 hours (for conservation). Also add vinegar for storage.

How and how much can be stored

Adjika should be kept cold, especially if it is made from raw vegetables. However, in jars sealed with tin lids, it does not deteriorate even at room temperature.

Under such conditions, the dish retains its quality all winter.

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