Both an experienced housewife and a novice hearth keeper can prepare a piquant, spicy adjika for the winter using step-by-step recipes with photos. A real Abkhazian or Georgian spicy and aromatic seasoning with a refined and recognizable taste of tomatoes and/or peppers can be prepared for the winter according to a variety of recipes. This unusual pasta with the addition of spices and herbs will make the taste of many dishes more expressive and interesting.
Preparing adjika at home for the winter, according to the recipes proposed here, will not cause any difficulties. Remember that the starting products can be very different. You can even make jars of spicy seasoning from simple zucchini or apples. Therefore, make preparations for the winter in several ways. Even a novice cook can prepare each type of adjika canned for future use, using the step-by-step recipes with photos collected here.
The best recipes with photos
The last notes
My family is already a little tired of the traditional homemade adjika made with tomatoes. Therefore, I decided to deviate from tradition and prepared an unusual and very tasty adjika for the winter from plums with the addition of tomato paste. A very convenient recipe. This homemade preparation does not require long-term boiling and the products for it are accessible and inexpensive.
The soul of adjika is hot pepper. Generously mixed with garlic, spices and salt, it makes the tongue burn and the heart laugh.
A spicy seasoning born from the ardent Caucasus can transform any piece of meat or ordinary unleavened flatbread into something magical and incredibly tasty. The aromatic seasoning is great for use with meat dishes, fish or poultry. It can make even traditionally bland mashed potatoes spicy and interesting.
By whetting the appetite, southern adjika not only satisfies, but brings great benefits to the body. Of course, any excess is fraught with trouble, so you need to use hot garlic sauce without fanaticism. But by regularly and moderately seasoning dishes with adjika, you can not only give them a special taste, but also improve your health. The seasoning has a beneficial effect on digestive processes, stimulates the production of gastric juice, improves metabolic processes, is an excellent prevention of acute respiratory infections, increases immunity and energy, and is a natural aphrodisiac.
Almost all ingredients of adjika have a powerful healing effect on the body: herbs, spices, spices, hot peppers. Thus, the phytoncides and volatile substances contained in chili pepper suppress pathogenic microflora, and prevent not just food disorders and poisoning. Hot pepper can even neutralize diphtheria or tuberculosis bacillus!
Adjika without tomatoes for the winter - general principles of preparation
In the Caucasus, red or green hot peppers are used to prepare adjika. The red vegetable has the sharpest taste. Adjika made from it is very hot, good with fried or baked meat, although it goes well with rice and vegetables. The sauce based on green hot pepper has a milder taste and perfectly complements the taste of stewed meat, fish, poultry, and vegetable casseroles.
There are a lot of recipes for making adjika. In Russia, it is customary to prepare such a snack in the fall, making winter preparations. The Russian version of adjika almost always contains tomatoes, which makes the taste of the dish less spicy and more delicate. But traditional Georgian and Abkhaz cuisine, where this unique appetizer came to us, does not tolerate any tomatoes. The most that a real Caucasian sauce allows itself to do is tender, tart plum pulp, which gives this version of adjika a special aroma and sourness.
Preparing adjika without tomatoes for the winter is not at all difficult. All ingredients are easily available and inexpensive today.
Adjika without tomatoes for the winter - recipe 1
A simple recipe for adjika without tomatoes for the winter “Traditional” includes two types of pepper: bitter and sweet. Traditional Caucasian seasonings complement the spicy taste with a thick, rich aroma.
Ingredients:
One and a half kilograms of sweet bell pepper (it is better to take varieties of the same color - green or red);
400 grams of hot red pepper;
300 grams of peeled garlic;
One tablespoon each of dill and coriander seeds;
A tablespoon of ready-made Khmeli-Suneli seasoning;
Three tablespoons of coarse salt;
Two spoons of vinegar 9%.
Cooking method
The first thing you need to do is prepare thin surgical gloves (although you can use any plastic gloves) and be prepared for the fact that hot pepper vapors can cause a sore throat and even tears. It is better to work with the window open so that volatile substances do not concentrate. Gloves are a must, otherwise you can get a serious burn to the skin of your hands.
Prepare vegetables: wash and dry them. Peel the bell pepper, removing the tail, internal membranes and seeds. The hot pepper seeds should be left inside the fruit. It is better to take large garlic so as not to bother with peeling it.
Grind the vegetables two or three times through a fine grinder along with the spices. The mass should become as homogeneous as possible. During the last tab, add salt.
Place the vegetable mixture in a saucepan, pour in the vinegar and bring to a boil over low heat, stirring occasionally.
As soon as the mixture begins to boil, it should be removed from the heat. Vegetables should not be allowed to boil.
Place hot adjika without tomatoes for the winter in prepared sterilized jars and order.
Jars should be stored in a cool place. If there is room for them in the refrigerator, it is not necessary to order; thick nylon lids and an additional portion of salt are enough (for the entire volume - two level tablespoons).
Adjika without tomatoes for the winter - recipe 2
Classic adjika without tomatoes for the winter “Male version” is prepared without sweet peppers. Its taste is sharper, burning - in general, quite masculine. Although real strong adjika can make even the most stern men cry. Therefore, you can soften the conditions: replace part of the hot pepper (two hundred to three hundred grams) with paprika.
Ingredients:
One kilogram of hot red chili pepper;
Half a kilo of large garlic;
Three quarters of a glass of finely ground salt;
Half a glass of spice mixture: hops-suneli, coriander, dill seed.
Cooking method
Prepare vegetables: wash, dry, peel and remove any spoiled parts, cut out the stalks, remove the seeds.
Grind the vegetables in a powerful blender or pass through a meat grinder three times. Grind coriander and dill seed together with pepper and garlic.
Stir the resulting mixture and season it with salt.
If desired, you can add herbs - dill, cilantro. They will give a fresher taste to the sauce, but change its color - adjika according to this recipe should turn out fiery red.
There is no need to cook the mixture. Adjika is placed in jars and stored in the refrigerator or cellar.
Adjika without tomatoes for the winter - recipe 3
A recipe for adjika without tomatoes for the winter called “Red Georgian” is prepared from dried hot pepper pods. The traditional Georgian taste of ground walnuts gives the sauce a special Georgian accent.
Ingredients:
One kilogram of dried red hot pepper pods;
Two hundred grams of peeled walnuts;
50 grams of whole coriander seeds;
One hundred grams of the Khmeli-Suneli mixture;
Three hundred grams of garlic;
Four hundred grams of coarse salt.
Cooking method
Pour dry red pepper pods with water and leave to soften for about an hour.
Prepare the garlic and nuts by clearing them of husks and shells.
Grind pepper, nuts, garlic, seeds and spices in a meat grinder through a fine rack.
Add salt, mix thoroughly.
There is no need to roll up such an adjika and look for a cold place for it. The main thing is that the dishes are tightly closed, otherwise the seasoning will dry out. You can use adjika prepared according to this recipe without tomatoes for the winter to marinate meat before baking in the oven.
Adjika without tomatoes for the winter - recipe 4
A simple recipe for Abkhaz adjika without tomatoes for the winter, “Spicy Megrelian”, allows you to get an ancient seasoning that has been prepared by shepherds since ancient times. Salt, pepper, garlic, dried cilantro - that's all you need to get a strong, tasty paste.
Ingredients:
Forty grams of dried hot red pepper pods;
The same amount of peeled large garlic;
One glass of coarse salt;
One glass of dried cilantro.
Cooking method
Pour boiling water over dried hot pepper pods and leave to soften for 8-10 hours. You can do this overnight and start work in the morning. You don't need to add too much water; it should just cover the pepper.
Remove the stems and seeds from the softened pepper. Be sure to wear gloves.
Grind the peppercorns in a meat grinder along with the garlic.
Add salt and cilantro, previously ground in a meat grinder, into the paste.
Dilute the resulting paste with the same water in which the pepper was soaked.
It turns out to be a very spicy red winter preparation. This adjika without tomatoes for the winter is suitable for seasoning borscht and does not require special storage conditions.
If you take not red, but green hot pepper and slightly change the recipe by adding greens to the adjika - cilantro, dill, celery, thyme, basil, then instead of red you will get a green paste with a more interesting aroma.
Adjika without tomatoes for the winter – recipe 5
Adjika without tomatoes for the winter “Abkhazian traditional” has an amazing flavor. The use of cumin and the rare Utskho-Suneli seasoning is mandatory if you want to achieve the taste of this particular sauce, and not its variation.
Ingredients:
Thirty pieces of medium-sized hot pepper;
One and a half heads of peeled large garlic;
One and a half tablespoons of salt;
Two tablespoons of cumin seeds (another name is cumin);
Four tablespoons of coriander seeds;
A tablespoon of dill seed;
Two tablespoons of utskho-suneli.
Cooking method
Wash the pepper, remove the stems and change, cut into several parts.
Prepare the garlic by washing and peeling it. Cut into slices that are too large.
Place the pepper pieces and garlic in a blender and grind to a paste.
Heat coriander and cumin seeds in a dry frying pan. This must be done very carefully: you must not allow the seeds to burn to the metal surface. Be sure to stir constantly. As soon as the cumin and coriander begin to give off a rich, pleasant aroma, you need to pour them from the frying pan onto a plate and wait to cool.
When the heated seed mixture has cooled, add dill seed, utskho-suneli and grind everything in a mortar or grind in a coffee grinder.
Combine seasonings, pepper and garlic, add salt and mix well.
At first this paste will be very spicy, but gradually the excessive sharpness will go away and the taste of adjika will become softer.
Adjika without tomatoes for the winter – recipe 6
Adjika without tomatoes for the winter “Plum Special” has an unusual taste and amazing aroma. This delicate, mild sauce with a slight acidity is fantastic with meat. It must be stored in the refrigerator.
Ingredients:
Two kilograms of fresh plums;
Two hundred grams of garlic;
Two hundred grams of sugar;
Four pieces of hot red pepper;
Two tablespoons of tomato paste;
Two tablespoons of coarse salt.
Cooking method
Prepare the jars: wash, thoroughly sterilize, not forgetting the lids.
Wash the plums and remove the pits.
Wash the pepper, cut off the tails, remove the seeds. If you want a spicier taste, you can add more pepper.
Peel the garlic.
Grind plums, peppers, garlic in a meat grinder.
Mix the mixture well, adding salt, sugar, tomato paste, and place on the stove. After boiling, boil the adjika for 20 minutes, remembering to stir all the time.
Place adjika without tomatoes into jars for the winter and roll up. Turn the hot jars over and cover with a thick blanket. When they have cooled completely, transfer the finished sauce to the refrigerator or other cool, dark place.
Adjika without tomatoes for the winter - tricks and useful tips
- If you heat the spices and herbs for adjika in a dry frying pan, the sauce will be more aromatic. The secret is that when heated, essential oils are released, which will make the taste and aroma brighter. The main thing is that the seeds do not burn. You need to place them on the warm bottom of the frying pan and heat them gradually, stirring all the time. The appearance of a rich odor is a signal to stop calcination. Spices need to be poured into another container, after cooling, grind in any way and add to the garlic.
- To thicken the sauce, you can add a couple of spoons of utskho-suneli. It is quite difficult to get such a seasoning in Russia. If possible, you need to bring spice from Georgia or Abkhazia. Another name for utskho-suneli is blue fenugreek.
- A slightly dried bell pepper in the oven will remove excess moisture from the finished adjika: the sauce will be thicker and denser. You need to dry the vegetable like this. Peel, cut into large slices and place on a baking sheet sprinkled with oil. Set the oven temperature to minimum and with the door open, dry the peppers for one or two days.
- A large amount of salt prevents the sauce from souring. Salt is an excellent preservative, so there is no need to skimp on it.
- To store thick adjika without tomatoes for the winter, you can use the freezing method. The paste can be poured into molds and placed in the freezer. After the sauce has frozen, transfer the contents of the molds into separate bags and use as needed. This option will look good on the table - it’s beautiful and original. The melted figures will turn into portions of fragrant sauce.
- Garlic is the main component of any adjika, along with hot pepper. The best garlic for making hot sauce is large, clean, and purple in color.
- In addition to cilantro, dill, cumin, suneli hops, you can use Imeretian saffron, marjoram, savory, bay leaf, and basil for flavor. Russian cuisine is not as spicy as in the Caucasus. Therefore, very often the adjika recipe in the Russian version is supplemented with tomatoes, carrots and even apples. This sauce is also very good, less spicy and incredibly aromatic.
- If you rub adjika on meat and bake it, you get a fantastic crust - golden brown, aromatic, tasty. You can additionally rub the piece with salt and pepper and put it in the refrigerator to marinate for several hours.
Sweetish-spicy adjika is the most famous seasoning from Caucasian cuisine. The sauce has millions of fans around the world; any housewife can prepare it and prepare homemade adjika for the winter without any special financial expenses. The recipes on this page are the best, as they say: “Try it and you’ll lick your fingers!”
The best adjika recipe for the winter from tomatoes
The best adjika is made from the perfect combination of sweet and bitter peppers, juicy tomatoes and spices. The recipe is simple, the cooking process is easy, and the result is tasty and very healthy. This adjika can be rolled up for the winter and used as a seasoning for any hot dishes, side dishes or cold appetizers.
To prepare you will need:
Preparation:
First, let's prepare the ingredients. Peel the garlic, remove the seeds from the peppers, and divide the tomatoes into halves and remove the stems.
First, we pass the tomatoes and sweet peppers through a meat grinder (you can chop them in a chopper) and send them to simmer in a saucepan. Cook for at least 20 minutes, the time can be increased if you want the adjika to be thicker!
Next, grind the hot pepper and garlic, and place this hot mixture in a saucepan. 2 minutes before the end of cooking, add the remaining ingredients: salt, sugar, vinegar and oil. Mix everything thoroughly and let the adjika simmer a little more. When hot, roll the sauce into sterilized jars and place on the lid.
It is better not to add greens to adjika during cooking; you can chop cilantro or parsley immediately before use.
You can store the preparations on the balcony and even in your home pantry!
Spicy adjika recipe - you'll lick your fingers
The famous culinary specialist Olga Matvey offers a recipe for delicious spicy adjika or homemade ketchup “You'll lick your fingers!” It’s quick, simple and effortless to prepare, and the ingredients for the healthy and tasty seasoning cost just a penny.
Ingredients for preparation:
Preparation:
- We will pass peeled sweet peppers, chopped tomatoes, hot pods without tails, onions and carrots through a meat grinder. At the end, twist a little ginger and get a beautiful bright aromatic mass.
- Place the saucepan on the fire, bring to a boil and cook for 30 minutes.
- Add sunflower oil, the remaining spices, mix and simmer the adjika for about 1 hour over low heat.
- 10 minutes before the end of cooking, pour in apple cider vinegar, simmer a little more and pour into jars while hot.
Such adjika can be stored in any cool place and is always at hand for the hostess. Enjoy your spicy aftertaste!
Adjika without cooking - a recipe for the winter
Adjika is prepared according to such a simple recipe in many families around the world. The taste of fresh vegetables and a pleasant bitterness are reminiscent of summer, and preparing them for the winter without cooking preserves the vitamins and beneficial properties of natural ingredients. Include this adjika in your winter menu and you will be guaranteed 100% protection against colds!
Few ingredients:
Preparation progress:
For the future adjika, we will prepare a 5 liter plastic container with a lid, where we will throw all the ingredients.
Let's put a meat grinder or chopper and scroll through the peeled vegetables one by one. First, let's skip the tomatoes, then the sweet peppers, when it comes to the hot pods Do not touch your eyes and lips under any circumstances! It burns!
Season the vegetable mass with salt, sugar and vinegar, mix thoroughly and cover with a lid. The adjika will infuse a little and will be ready for use. Bon appetit!
Adjika for the winter just like in the store
Georgian adjika Ojakhuri comes from the USSR. Those who lived in that great country will be able to cook, taste and remember the taste of childhood. It is very similar to the seasoning that was sold in stores and was in great demand among undemanding Soviet citizens.
Products:
Preparation:
- Using a hand mill, turn the spices into a free-flowing powder. Cut the tomatoes into slices and remove the stems; remove the tails from the peppers.
- Pass the garlic, tomatoes and hot peppers through a meat grinder. Add ground spices, sugar and salt to the vegetable puree. Mix everything thoroughly and simmer over low heat for about 4 hours.
The smell of store-bought Soviet adjika revealed the presence of Utskho-Suneli in the Georgian seasoning. It was she who gave the dish that unusual and memorable taste.
Adjika “Ojakhuri” is dark in color and a little dry. But this is a real aromatic concentrate of delicious and healthy Caucasian cuisine!
Adjika recipe with apples
Housewives wrote down the recipe for delicious adjika with apples in their culinary notebooks, constantly prepared them and passed on their little piquant secrets from parents to children. It was also called adjika at home. But this was not just a spicy condiment, but a real autumn sauce with fresh fruity notes.
Let's prepare the ingredients:
Preparation:
- We pass juicy tomatoes through a meat grinder or punch them with a blender. Place the puree into a saucepan and add the chopped carrots into it. Next, scroll through the sweet peppers and seeded apples.
- Mix all the multi-colored vitamin ingredients, add hot peppers directly with seeds into the mixture, and begin to boil the adjika.
- After boiling, reduce the gas and cook the adjika for 60 minutes. During this time, scroll through the garlic and 5 minutes before turning off the heat, add it to the mixture. Pour oil there, add sugar and salt. Boil for another 5-7 minutes and pour the hot adjika into jars.
If we close the seasoning for the winter, then add 2 tablespoons of 9% vinegar to the pan along with the garlic.
The result is a bright, aromatic sauce with a sweet, sour and spicy taste. Simply delicious!
And finally. Adjika can be spread on bread, added to any dish as a side dish, eaten with small spoons and used in baking Italian pizzas.
Good luck with your preparations and look forward to new recipes!
Adjika without cooking for the winter appears on our tables every winter, because this hot seasoning gives dishes a special piquancy. It owes its appearance to Abkhazian shepherds. The owners of the sheep gave them salt, which they used to feed the sheep. After the animals ate salt, they became thirsty, ate more grass and recovered faster. Salt was very expensive at that time, so owners added hot pepper to it so that their workers would not steal it. After this, the product lost its attractive external qualities. However, shepherds used this mixture as a seasoning. Moreover, they even improved it by adding garlic, suneli hops, and cilantro. Thus, adjika arose.
The new seasoning turned out to be not only tasty, but also healthy. It improves metabolic processes and stimulates digestion. This is an excellent remedy for colds, because the dish has an antiviral effect. The main components of adjika are salt, garlic and hot pepper. They are ground until smooth. If desired, you can add your favorite spices.
Hot red pepper is the main ingredient of the seasoning, which gives it its dark red color. Some housewives think that the red color of the dish comes from the addition of tomatoes, but in fact, the spice is to blame for this. In the classic recipe, tomatoes are completely absent, but modern housewives prefer to include tomatoes in the main composition. In the old days, ingredients for cooking were ground in a mortar, but today this is done using a blender or meat grinder. Before cooking, we recommend that you wear gloves; they will help protect your skin from burns.
Adjika recipe for the winter without cooking
Ingredients:Garlic - half a kilogram
- hot capsicum (red) – 1 kg
- fine salt – ? cup
- Dill seeds
- khmeli-suneli
- coriander
How to cook:
The above components are classic. You can make some adjustments to the recipe. For example, instead of spicy, take sweet pepper or leave only 20% bitter. Peel the peppers, cut out the seed boxes, and grind in a blender. In addition, process dill seeds, coriander, and garlic. Mix the mixture thoroughly, add salt, add chopped herbs - dill, cilantro. ready!
Adjika from tomatoes for the winter without cooking
Grind 3 kg of tomatoes, 1 kg of bell pepper, half a kilogram of garlic, 165 g of hot peppers in a meat grinder. Add three tablespoons of granulated sugar to the ground mass and salt (you will need approximately half a glass).Spicy adjika for the winter without cooking
In a meat grinder, grind 5 kg of tomatoes, a kilogram of carrots and sweet peppers, and a “sparkle” pepper (its quantity will depend on the desired spiciness). Carrots can be grated. Boil the prepared vegetables in a container with a closed lid. It will take you about 3 or 3.5 hours to cook. Buy a special set of spices for adjika, pour them into a bag and place them in a dish. Remove only at the end of cooking. Close several jars without garlic. Add it only after opening.
Prepare and.
Adjika for the winter without cooking with horseradish
Grind 2 kg of tomatoes, seeded peppers (1 kg of sweet and 320 g of bitter) in a meat grinder. Peel 300 g of fresh horseradish root with 300 g of garlic and also process in a meat grinder. Add salt and pour in a glass of acetic acid. Pack into clean, steamed containers and secure with simple lids. Store the mixture in the refrigerator.How to cook adjika for the winter without cooking
Wash 2 kg of sweet pepper and half a kilogram of hot pepper thoroughly. Twist together with 1.5 tbsp. walnuts and two bunches of cilantro. Add salt and stir well. Place in a plastic bottle or glass jar and store in the refrigerator.Adjika for the winter from pepper without cooking.
This is probably one of the simplest options for preparing the popular seasoning. Peel 300 g of hot pepper from the seed boxes, twist with the addition of 320 g of garlic, stir, add salt to your taste. Place into containers and place on the refrigerator shelf for storage. You can serve the appetizer with jellied meat, meat, fish, etc.
Try it and
Adjika without cooking and vinegar for the winter.
Fry 3 kg of eggplants in a cauldron, chop into small cubes. Choose the same cutting method for preparing 1 kg of sweet peppers, 500 g of tomatoes and 100 g of hot peppers. Chop the root and parsley (255 g), add salt to your taste, pour in 210 ml of acetic acid, leave for a couple of days, and then put it in the refrigerator.
You will like it too.
Adjika for the winter without cooking with aspirin.
Chop 3.6 kg of tomatoes, 1.1 kg of sweet pepper without seeds, an onion, 1 kg of pitted plums, a kilogram of carrots, combine with 110 g of garlic passed through a press, add salt and pepper, throw in 10 crushed aspirin tablets, stir as thoroughly as possible .
Recipe with dill.
Peel 1 kilogram of peeled bell pepper and 255 g of hot peppers. Sort through 250 g of parsley, peel 255 g of garlic. Process the prepared products together with 400 g of parsley in a meat grinder, combine with 265 g of salt.
Recipe with green tomatoes.
Mix a bucket of green chopped tomatoes with a glass of sunflower oil, a glass of chopped garlic and salt, a glass of chopped horseradish, and five pods of hot pepper. Stir it all in a dry bowl using a wooden spoon, package it in dry containers, cover with nylon lids, and transfer to a cool room.
Recipe with granulated sugar and horseradish.
Grind 5 kilograms of tomatoes, 16 hot peppers, a kilogram of sweet pepper, 320 g of garlic in a meat grinder. There is no need to peel the seeds, just cut off the stalks. Add a couple of glasses of sugar, salt, pour a couple of glasses of acetic acid, and leave for 50 minutes. Pour the preparation into bottles. It does not need boiling. You can simply store it in your room. It will keep well even without a refrigerator.
Adjika from parsley for the winter without cooking.
Twist 4 sticks of horseradish, 210 g of garlic, two bunches of dill and parsley, 10 sweet peppers, 20 hot peppers, a couple of kilograms of tomatoes. For processing, take a fine grid. Add salt, add granulated sugar, leave for a couple of days to steep, pour in a glass of acetic acid, and package.
Option with carrots and apples.
Chop 5 kilograms of tomatoes, season with two tablespoons of salt, add 2 kg of chopped apples, carrots and sweet peppers, 320 g of garlic cloves. Pour in a liter of vegetable oil. You can boil it if you wish. This one will take you 2 hours. Seal in sterilized jars.
You will also like these winter preparation options:
Option one.
Twist 5 kg of ripe red tomatoes, 5 heads of garlic, hot peppers, 6 large horseradish roots, bell peppers. Add 100 g of salt, stir, place in containers, and place in the refrigerator for storage.
Option two.
Grind 1 kg of tomatoes, mix with a glass of chopped garlic cloves. Add a couple of tablespoons of salt, wait for two hours until the salt dissolves, stir again, and pour into sterilized containers.
Find out and.
Option three.
Grind in a meat grinder a kilogram of sweet pepper, 255 g of hot peppers, 255 g of garlic, 260 g of herbs and dill. Sprinkle with 260 g of salt and stir.
Option four.
Soak 1 kg of dry hot pepper for an hour, add to it 100 g of suneli hops, 50 g of coriander seeds, a little ground cinnamon, 200 g of walnuts, 320 g of coarse salt, 320 g of garlic. Twist through a meat grinder three times. Install a fine grille. You can store the snack in a jar in a room at any temperature. However, the vessel must be covered, otherwise it will dry out. This seasoning is good for brushing chicken.
Option five.
Grate 1 kg of carrots, sweet peppers, Antonovka, 4 kg of tomatoes, two cups of peeled garlic, several pods of hot pepper. If desired, boil the vegetable mass, and then pack it into jars and seal it hermetically.
Some cooking tips.
The basis.
As mentioned above, the main components of real adjika are salt, garlic cloves and fresh red pepper. For cooking, it is better to take garlic with a purple tint. You will need coarse salt. You can take cook or sea food. The main thing is that the product does not contain any additives.
Additional components.
To add piquancy, various spices are added to the seasoning - cumin, saffron, savory, dried dill, basil, bay leaf, marjoram, etc. To soften the spiciness, you can include tomatoes, apples and carrots in the recipe.
Grinding.
Grind the components to a paste. For this purpose, you can use a mortar, meat grinder or blender. When peeling peppercorns, try to remove all the seeds, otherwise the dish will turn out too spicy.
Roasting.
To obtain a more saturated color, lightly heat the spices and spices in a frying pan. You need to place them on a warm surface, and then just gradually heat them up. During this process, they will begin to release a rich and very pleasant smell, and will also make the dish bright. Once you smell a pleasant smell, remove the spices and transfer them to a coffee grinder. Immediately add garlic and pepper to the mixture.
To make the snack sticky, add blue fenugreek to it. If you want to get rid of excess moisture, then lightly dry the peppers before cooking so that they wilt slightly. To do this, place them on a baking sheet and place them in the sun to dry slightly.
Preparing hot seasoning for the winter is not at all difficult. If the classic version of adjika is not very suitable for you, try softening the taste with apples or carrots. It will turn out more tender and pleasant to the taste. Spicy seasoning can be used on meat and fish. Or you can simply serve it as a side.
