Adjika from Bulgarian pepper for the winter: 4 best recipes at home

You can cook adjika from bell pepper for the winter using various ingredients. The appetizer is “diluted” with pumpkin, hot pepper is added to it. There are several recipes that are not particularly difficult. You can make a sweet, spicy or spicy snack that will be a nice addition to other dishes in winter.

Subtleties of cooking adjika from bell pepper

According to the classic recipe, the Abkhaz appetizer is cooked with garlic, hot peppers and herbs. But there are a few subtleties that will help make the appetizer even better, regardless of the recipe:

1. If you want to cook a dish with a bright color and aroma, proper density - use those vegetables that have dense pulp. They are called "meaty".
2. When preparing blanks, and any, use rock s alt. In this form, sodium chloride has the best characteristics. But the presence of iodine or other components in the seasoning will lead to the fact that the snack will begin to “ferment” or its taste will suffer.
3. If you add capsicum to adjika without removing the seeds, then it will taste especially spicy.
4. Don't break the proportions, use fresh vegetables in the cooking process and give preference to proven recipes. Experimentation can ruin an appetizer, make it sour, sweet, or overly spicy.

Attention! Keeping the skin intact will help the use of gloves at the time of preparing the snack. If you refuse them, you can burn your hands.

Basic recipe requirements

There are several recipes that are considered "true". If you follow the ancient traditions, then the composition of adjika includes:

• red pepper;
• garlic, herbs;
• s alt, water and tomatoes.

According to the classics, the appetizer should be red, but since recipes have received various variations over the years, you can try green adjika, an appetizer with pumpkin.

If the recipe does not include the above components, then the dish that can be prepared can hardly be called adjika.

Preparation of containers for preservation

Before proceeding with the blanks, take care of the container, it must meet the following characteristics:

1. Transparent, prefer bluish or green glass.
2. It is worth examining the jar for defects: cracks, chips, other damage.
3. The dishes will have to be sterilized, this can be done in various ways, including holding the jar over a hot kettle.

Sterilization time is 20-25 minutes, lids, elastic bands and other parts are sterilized before preservation. Covers and elastic bands are sterilized for 10-15 minutes. Before sterilizing, thoroughly rinse dishes using baking soda instead of dishwashing liquid.

Tip: it is better to carry out all manipulations with rubber gloves.

Cooking Methods

There are several methods that will help you get a tasty and spicy snack that will successfully pair with other dishes.

Ajika with red peppers and tomatoes

It is worth taking 1 kilogram of sweet pepper, the same amount of tomato. Add the following ingredients:

• 200 grams of hot pepper, preferably capsicum;
• 400 grams of garlic;
• 1 tablespoon of s alt and 150 grams of parsley root.

The mixture is ground in a meat grinder - it is worth skipping it several times. You don’t have to cook adjika - it is rolled into jars right away. If you plan to store adjika for more than a year in jars, then increase the amount of s alt.

Recipe without tomatoes

An interesting variation that allows you to prepare a spicy snack. For this you will need:

1. 500 grams of hot red pepper (it is worth cutting off the stalks). You can take a few green pods, but do not remove the seeds from them.
2. Peel and mince 400 grams of garlic.
3. Add 2 tablespoons of s alt, as well as greens: a bunch of parsley, basil, cilantro.

All ingredients are crushed in a meat grinder, the mixture is passed several times until it becomes homogeneous. After that, adjika is left in an enamel bowl for 4 hours. After it is poured into jars, the snack should be stored in the refrigerator.

With hot peppers

Prepared according to the following recipe:

Ingredients

Sweet and hot peppers in the amount of 1.5 kilograms. 20 cloves of garlic, herbs in a bunch: dill, parsley, cilantro. 100 grams of seasoning hops-suneli. 20 peas of allspice and the same amount of black. S alt in the amount of 20-30 grams. Components are added gradually, s alt is added last. When the adjika is ready, it is laid out in jars, it is recommended to store the snack in the refrigerator or cellar.

With green pepper

Step-by-step spicy recipe:

Ingredients	Green bell pepper , spicy, garlic, sugar, s alt, table vinegar. , then cut the peppers in half and remove the seeds, cut off the stalk.
	Peel the garlic and chop it with a knife. Place all ingredients in a meat grinder or food processor. Then add s alt, sugar and vinegar to the resulting mixture. Mix everything and put the adjika into jars, letting it stand for half an hour.

Rules and terms of storage

Conservation traditionally has a long storage period. But if the dish does not include vinegar, then it is better to store the blanks in a cool, dark place. A refrigerator or cellar will do.

But it all depends on the components that make up the dish:

• if there are tomatoes - no more than a week, even if all the rules are followed;
• when sweet pepper is included - no more than a month;
• without sweet pepper, with garlic - up to a year.

Garlic and hot peppers, as well as s alt and vinegar - these ingredients are considered preservatives that help extend the shelf life of snacks.

Adjika is considered an ancient, but very spicy snack, it goes well with various dishes and is popular in Abkhazia and Georgia. It is not difficult to prepare it, for this it is enough to follow the recipe and follow the rules.

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