Adjika for the winter - the best recipes for the most delicious homemade adjika
Good day, dear guests and blog readers! Once again, in these September days, I would like to please you with an interesting preparation of such a dish as adjika.
This appetizer is called by everyone, some people call it zamanikha, others call it by another name. The interesting thing is that it is prepared in different ways. In my family it has always been customary to prepare it from tomatoes, but it turns out you can make it from plums, zucchini, apples, eggplants and prunes.
Interesting! Well, in general, traditionally it was always made with great spiciness and was made only from hot red pepper and garlic (Abkhazian version). Then later they came up with Armenian, Georgian and Caucasian versions.
And that’s not all, there is still debate that real adjika is certainly prepared from plums, I took this information from one forum. In my opinion, it is best to make it from red tomatoes, what do you think?
Therefore, today we will consider the best options for preparing boiled thick adjika from tomatoes, as well as raw ones without cooking and sterilization, and each type will use its own interesting ingredients in order to improve the taste, for example, garlic, bell pepper, horseradish, hot pepper and etc.
A proven and affordable option with tomatoes and garlic, which everyone can make for themselves, because it is prepared very quickly and easily, without any hassles, this amount will make 4 half-liter jars. To get a very beautiful color from adjika, I advise you to take red bell peppers so that they blend in with the color of the tomatoes.
The most important thing is a good mood and then everything will work out. Use these simple and step-by-step instructions for preparing this wonderful sauce.
We will need:
- red tomatoes - 2.5 kg
- sweet bell pepper – 500 g
- garlic - 150 g
- hot pepper - 1 pc.
- sugar - 100 g
- vegetable oil - 50 g
- salt - 0.5 tbsp
- vinegar 9% - 25 ml
Cooking method:
1. Process the tomatoes well in cold water, then remove the stem and cut each tomato in half.
2. The next step is to twist the red fruits through a meat grinder. This way you get a red paste like this. In order for all the excess juice to go away, you will need to evaporate the mass on the stove, or you can cheat. To do this, take a colander, line it with regular cotton gauze, then pour out the tomato pulp.
Important! Place the colander on a deep bowl or basin.
3. While excess moisture is draining, prepare the bell pepper and garlic. As usual, remove the seeds and stem from the pepper. Peel the garlic. If you come across any yellow tips on the garlic, it will be very important to cut them off and remove them.
Chop the pepper into any shape with a knife.
4. Now grind it together with the garlic in a meat grinder. You will get two vegetable porridges))). After draining, transfer the finished tomato mixture into a thick saucepan in a colander.
Important! To make the juice drain faster, you can use another trick: place the gauze bag up.
5. Place all the ingredients in one pan (twisted drained tomatoes, twisted peppers and garlic) the mixture will already be paste-like and thick. Stir. Add sugar, salt, vegetable oil. and of course vinegar. Put it on the fire to cook.
Important! Be sure to take 9% vinegar essence, remember this.
6. Cook for approximately 30-40 minutes from the moment of boiling. The result will be a very thick and homogeneous mass. Next, pour into sterilized jars. Seal with sterilized lids using a seaming machine.
7. So yummy, you just can’t take your eyes off it, you’ll lick your fingers. Bon appetit. Store in a cool place, such as on a shelf in a cellar. Good luck to all!
How to cook adjika according to the finger-licking recipe
It turns out very tasty and simply amazing! As my family says, it’s just a bomb!
Recipe for classic Abkhazian tomato adjika
This is a traditional type of adjika, which is not really tasty and can be made at home. It is close to the current GOST, but slightly modified.
We will need:
- Tomatoes - 2.5 kg
- Sweet bell pepper - 3 pcs.
- Hot pepper - 1-2 pcs.
- Onion - 2 heads
- Garlic - 1 head
- Basil or cilantro or celery - 1 bunch
- Ground black pepper
Cooking method:
1. Wash all vegetables well with cold water, and then chop everything. Tomatoes into pieces, removing the stems, peppers into plastic or into strips, cut onions into halves with a knife, and each half into another half.
Interesting! It will turn out very piquant if you add a little celery.
Chop the greens finely with a knife, cut one hot pepper in half, you will need to try and add to your taste.
2. Well, what's the matter? Twist everything through a meat grinder. This is all done very quickly and noisily))).
Important! If you don't have a meat grinder, you can use a blender.
Add freshly ground black pepper and taste. If it’s not spicy for you, then add another half of hot pepper and salt. Stir.
The whole cooking process is finished, now pour it into jars. I’ll say right away that you need to store this tomato delicacy in the refrigerator. Because we did not sterilize the jars, we did not use vinegar, and this recipe, as you may have noticed, does not require cooking. How to make it then without cooking, but at the same time for the winter.
Interesting! I do this in a very original way, I would say this method is used by everyone, but not everyone uses it. I really love freezing food in the freezer.
So, just such adjika can also be placed there. To do this, take small jars, I usually take children's fruit purees and pour them into them. Voila, put it in the freezer and take it out and eat it at any time. Am-am, most importantly, all the vitamins and properties are preserved. Well, how do you like this idea?
Well, it will turn out to be a very chic adjika, try it and you will definitely succeed!
Video recipe for making snacks from tomatoes, peppers and garlic without cooking
Raw adjika, it turns out there is such an option, it is prepared without vinegar and preservatives, watch this story and explode your body with such a snack. Cool!
Homemade adjika - the recipe is not too bitter
My guests really like raw adjika made from tomatoes without cooking, since it also contains another interesting ingredient, horseradish. You can say that this is a crap thing, someone calls it a khrenoder or a gorloder. In general, call it whatever you want. It also turns out to be unforgettable in taste. This culinary creation will not leave anyone indifferent.
You will need 2 kg of tomatoes, but you can take more or less, depending on how many times you do it, if it’s your first time trying, take less, otherwise you won’t like it, the taste and color are different))).
We will need:
Cooking method:
1. Peel the juicy peppers from the seeds and chop them into pieces, also finely chop the tomatoes, peel the garlic, chop the hot peppers into pieces, place all the ingredients in a container from a blender or food processor.
Interesting! If you want to make spicy adjika, then take more hot pepper. Experiment!
2. You will get such a juicy and tomato-like mixture of vegetables.
3. Add 2 teaspoons of store-bought horseradish to this mass, then sugar, salt and vinegar.
4. Next comes vegetable oil. Stir.
5. Pour into jars, close with nylon lids, it turns out moderately spicy and very aromatic and tasty.
Store in a cool place in the refrigerator or cellar.
Adjika for the winter made from tomatoes and garlic without cooking
This is another cold way to cook adjika for the winter without bell pepper.
The technology is a little unusual, you will understand this yourself when you start reading the sequence of actions. Perhaps someone will not like this option, and he will say some kind of bullshit, and he will be right, there are so many people, so many opinions. I personally love unexpected options and sometimes I make such vigorous ones. It's up to you, as always))).
We will need:
Cooking method:
1. Remove seeds from hot peppers.
2. Remove the stem from the tomatoes and cut them into small pieces as desired. In fact, it doesn't matter, because they will be twisted later.
3. Peel the garlic and prepare for work. Place the tomatoes one by one in the meat grinder bowl, then the garlic and pepper.
4. Add salt and taste.
5. Now place the liquid mixture in a jar and watch it for 3 days to ferment.
6. This thick and unusual adjika is ready. Suitable for any side dish. Pour it into sterilized jars and close the lids. But still remember that without cooking, this product should be stored in the refrigerator and not for very long.
If you want it to be stored longer, then use another
On this note I end my note, I hope it was useful to someone. Good luck with your preparation, have some great preparations for the winter. Bye everyone, see you soon!
Don’t forget to subscribe to my blog, join the group in contact, smile more often and give everyone your smiles))).
Sincerely, Ekaterina Mantsurova
