Adjika is prepared on the basis of a variety of vegetable and green crops. A characteristic feature of this popular seasoning is its pleasant pungency, which is achieved by the addition of hot pepper and garlic. Recipes surprise with variety.
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Raw spicy adjika
The amazing taste of this traditional herb will make any dish delicious. Especially suitable for roasts, stews, kebabs.
Ingredients:
- ripe fleshy tomatoes - 1 kg;
- Bulgarian red pepper - 0.4 kg;
- hot red pepper - 0.25 kg;
- garlic - 0.2 kg;
- fine salt - 1 tbsp. l. (no slide).
Preparation:
- The vegetables are washed under running cool water. Peel and shred quite finely.
- The vegetable mixture is ground using a meat grinder equipped with a large grate.
- Pour salt into the resulting puree and stir actively.
- The finished mass is transferred to an enamel pan, which is placed on the kitchen table.
It is necessary to stir the ripening adjika two or three times a day, removing the emerging foam. The seasoning comes to readiness in 4-12 days.
You can transfer it to sterile small jars when the foam cap stops appearing. Store under covers in a closet, pantry, on the balcony. Can be placed in a cellar or refrigerator.
Delicate adjika with zucchini
The use of zucchini in the manufacture of this type of adjika gives the finished product a delicate pleasant taste. It is not only added to meat, pasta, potatoes, but also used for sandwiches.
Ingredients:
- zucchini without skin - 3 kg;
- ripe tomatoes - 1.5 kg;
- carrots - 0.5 kg;
- sweet red (yellow or green can be used) - 0.5 kg;
- garlic - 5 large heads;
- hot ground red pepper - 2.5 tbsp. l .;
- medium fraction salt - 2 tbsp. l .;
- refined sunflower oil - 200 ml;
- fine sugar - 100 g;
- table vinegar (9%) - 100 ml.
Preparation:
- Washed vegetables are peeled.
- Chop vegetables (except garlic) using a meat grinder.
- The resulting mass is placed in an enamel pan. Pour in oil, add sugar with salt and pepper.
- Place the pan on the stove with medium heat. After boiling with occasional stirring, the mixture is boiled for 40 minutes.
- Peeled garlic, passed through a press or finely chopped, put in a saucepan and cook for another 5 minutes.
- Pour in vinegar. After a two-minute boil, adjika is immediately laid out in jars.
Roll up and cover with a warm blanket until cooled. Adjika is stored under room conditions. You can serve it in a month.
Adjika with horseradish
Horseradish gives a special taste to this seasoning, made without boiling. Spicy adjika can enhance the taste of any dish.
Ingredients:
- red tomatoes - 2 kg;
- medium sized bulgarian pepper of any color - 10 pcs .;
- pickled horseradish - 200 g;
- hot chilli red pepper - 4 pcs.;
- sugar - 100 g;
- table vinegar (9%) - 75 ml;
- fine salt - 3 tbsp. l .;
- parsley, fresh dill.
Preparation:
- Tomatoes and both types of peppers are washed, peeled and minced. You can use a blender.
- Transfer the mass to a saucepan.
- Put horseradish, pour in vinegar and add sugar and salt.
- Pour in finely chopped greens with vigorous stirring.
This mass does not require cooking. It is immediately distributed into sterile small jars. Seal tightly and refrigerate for storage. Can be put in a cellar.
Adjika, prepared according to various recipes, invariably retains its amazing fresh and spicy taste. Adding other ingredients to tomatoes and peppers creates new flavors.
Do you cook adjika?
Original articleand many other materials, you can find on ourwebsite.
Read also the following article about freezing vegetables for the winter:Freezing vegetable stew for the winter