Adjika raw homemade recipe with step by step photos. Adjika raw recipe Adjika raw recipe

17.07.2020

Adjika is a very popular dish with us, originally from Abkhazia. In fact, the classic Abkhaz adjika is prepared from fresh herbs, garlic, salt and fresh vegetables... The Abkhazians ground all the ingredients between two flat stones to get a pasty mass. Nowadays, everything is simpler - in the kitchen there are such good electric helpers as a blender or a meat grinder. And there are so many recipes for adjika that they cook it with tomatoes, peppers, carrots, and even zucchini and eggplants. The taste of adjika only benefited from the new ingredients. You can see for yourself and get to know a very delicious recipes... And adjika for the winter is just an indispensable element of autumn preparations.

Homemade adjika - the recipe for the most delicious homemade adjika

I used to think that adjika should be very spicy. But after trying many recipes, I realized that we can regulate the pungency ourselves.

I have been cooking this recipe for many years and it always turns out very tasty. It is rare that the stocks of this adjika survive until the New Year. Recommend.

We need:

tomatoes - 2.5 kg
carrots - 1 kg
bell pepper- 1 kg
apples - 1 kg
sugar - 1 glass
salt - 1/4 cup
vegetable oil - 1 glass
vinegar 9% - 1 glass
garlic - 300 gr.
chili to taste

Such adjika is prepared simply.

All vegetables are washed and cleaned. Naturally, we remove cores from apples, from peppers, partitions and seeds. After that, chop the vegetables in turn. You can use a meat grinder or blender here. It turns out quite finely with a blender, so I prefer an electric meat grinder.

2. Put chopped vegetables in a large saucepan, bring to a boil and simmer for about 1 hour.

3. Pour sugar, salt, vegetable oil and vinegar into the vegetable mass.

Just recently got a comment about the large amount of vinegar in this recipe and I want to say it's a matter of taste. For such a large amount of vegetables (5.5 kg), my family's taste is just right. But if in doubt, use less vinegar.

4. Finely chop the garlic (you can also pass it through a meat grinder), and also add to the almost finished adjika.

5. For pungency, add hot pepper if desired and to taste. We love sharper, since adjika.

6. Cook for another 5 minutes and place in sterilized jars.

Raw adjika for the winter from tomato and garlic without cooking

The most vitamin and healthy adjika is obtained if vegetables are not cooked. Such raw adjika must be stored, of course, in the refrigerator and placed in sterilized jars.

For raw adjika, it is better to use tomatoes, less juicy tomatoes, I usually use fingers.

We need:

tomatoes - 1.5 kg
garlic - 100 gr.
chili pepper - 1 pc.
sugar - 2 tsp
salt - 1 tsp

We wash the tomatoes, peel the garlic and chili peppers and pass everything together through a meat grinder.

If you want a spicier dish, use hot peppers along with the seeds. And if you like delicate taste, then the seeds from the pepper must be removed

2. Add salt and sugar, stir everything and put it in pre-sterilized jars.

It really couldn't be easier?

Adjika for the winter - the best recipe without cooking

One more wonderful recipe raw adjika for those who prepare this vitamin snack without cooking vegetables. Adjika according to this recipe turns out to be spicy and tasty.

We need:

tomatoes - 1 kg
bell pepper - 2 kg
garlic - 200 gr.
red hot pepper - 250 gr.
vinegar 9% - 200 gr.
sugar - 5 tbsp. l.
salt - 5 tbsp. l.

1.Wash all vegetables, peel and grind with a blender.

2. Chop the garlic.

3. Pass tomatoes, sweet and hot peppers through a blender.

Sometimes it happens that hot pepper is hard to grind in a blender, it gets stuck - add a few tomatoes to it and the process will go easier

4. Finally, add sugar, salt and vinegar.

5. Mix everything well and put it in sterilized jars.

You can store such adjika and any other utensils, but then it will be stored much less. With tomatoes and ajika bell pepper, I do not risk storing for more than a month without sterilization - it can ferment.

Recipe for spicy adjika for the winter - lick your fingers

Spicy, of course, adjika turns out, because here we will add hot peppers, horseradish, and vinegar. But in my family they love spicy food, so we also cook scalding adjika. In the end, you can always yourself determine the amount of hot peppers, horseradish and vinegar to get the pungency and acidity that are comfortable for your stomach.

We need:

tomatoes - 2 kg
bell pepper - 10 pcs.
garlic - 200 gr.
red hot peppers - 3-4 pcs.
horseradish - 200 gr. (I buy pickled in a jar)
vinegar 9% - 70 gr.
sugar - 100 gr.
salt - 3 tbsp. l.
fresh dill and parsley

Peel tomatoes, sweet and bitter peppers, cut into pieces and grind with a meat grinder or blender.

2. Add salt, sugar, horseradish and vinegar, stir everything well.

3. Add finely chopped fresh herbs to this mass to taste. It is advisable to cut the greens into smaller pieces. Stir everything well so that the vegetables become friends.

4. Place in sterilized jars.

Adjika with apples for the winter - the best recipe

Adjika with apples has become a good find for me from all the recipes. Apples give adjika a sweetish taste and at the same time soften the pungency of vinegar and pepper. In addition, there is a use for apples if it is a fruitful year.

We need:

tomatoes - 1 kg
bell pepper - 1/2 kg
apples - 200 gr. (preferably acidic)
onion- 200 gr.
garlic - 100 gr.
hot peppers - 2 pcs.
vegetable oil - 150 ml
vinegar 9% - 2 tbsp. l.
sugar - 1 tbsp. l.
salt - 1.5 tbsp. l.

Pass the tomatoes, bell peppers, hot peppers, onions and apples through a meat grinder.

2. Put all vegetables in a deep saucepan and pour in vegetable oil. Bring to a boil and simmer for 1 hour.

3. Peel and grind the garlic using a meat grinder or blender. Add the garlic to the vegetable mass.

4. Salt adjika, add sugar. There is very little vinegar in this recipe, if you like it sharper, add another 1 spoon.

5. After that, cover with a lid and boil for another 1 hour. During this time, excess liquid evaporates, adjika thickens a little.

6. Can be bottled in sterilized jars.

Adjika from zucchini "lick your fingers" - a recipe for the winter

Classic adjika is made from tomatoes and sweet peppers. And this is a recipe for an unusual adjika, since it is based on zucchini. And now is the season for harvesting zucchini, so the recipe will come in handy.

Recipe for delicious eggplant adjika for the winter

Adjika from zucchini will not surprise us anymore. And let's try to cook from eggplants. It turns out to be an excellent appetizer.

We need:

tomatoes - 1 kg
bell pepper - 1/2 kg
eggplant - 1 kg
garlic - 100 gr.
hot peppers - 5 pcs. (you can reduce the amount)
vegetable oil - 100 ml
vinegar 9% - 50 gr.
salt - 1 tbsp. l.

As in all adzhika recipes, grind vegetables using a meat grinder or blender. We put everything in a deep saucepan and mix well. If you want to get not very spicy adjika, reduce the amount of hot peppers and remove the seeds from them.

2. Pour in vegetable oil and add salt, stir and put on fire.

3. Cook adjika for a long time - 1 hour. Cook over low heat, while stirring it periodically.

4. Place in sterilized jars and twist.

That's all the adjika recipes for today. Of course, there are many more of them. We will definitely continue this interesting topic in the future. And now you have a pleasant time in the kitchen and may you be pleased with the result of your work.

Good and tasty blanks to you!

Adjika - spicy sauce who came to us from Georgia and Abkhazia. However, Russian adjika bears little resemblance to the traditional one, since it does not include tomatoes. In the usual Russian adjika, just the opposite, tomatoes are the main ingredient and there are many variations on the theme of cooking. And all the housewives prepare adjika in their own way: they add onions, carrots to it, walnuts, horseradish, green apple etc. I cook adjika according to my grandmother's recipe, and of all I've tried, this recipe is my favorite. This adjika is made from fresh meaty tomatoes and sweet peppers, due to which raw adjika is very tasty and aromatic. It is stored in the refrigerator in small jars. It is very common in our country and boiled adjika, which, unlike raw, can be rolled into banks.

And here it is little secret how to cook the most delicious raw adjika: tomatoes should be taken ground, fleshy, dark red, with a pronounced aroma. Such tomatoes usually ripen in September-October, at which time the most aromatic bell peppers can be found on the market. Adjust the severity of the adjika to taste, adding chili and garlic last.

Ingredients for raw adjika:

2 kg of fleshy;
1 kg of sweet;
300 g;
2 chili peppers
3 tbsp salt;
4 tablespoons Sahara;
160 ml 9% vinegar;
5 tbsp refined vegetable oil.

Recipe for making spicy raw adjika

1. Disassemble the head of garlic into cloves. Pour boiling water over them and drain the water after 3 seconds. This will help us peel the garlic quickly and easily.

2. We clean the garlic.

3. Pour boiling water over the tomatoes and leave for 5-7 minutes. This procedure will help to painlessly peel tough skins from tomatoes.

4. In the meantime, cleanse of seeds and stalks Bell pepper by cutting each in half.

5. Remove the skin from the tomatoes.

6. Tomatoes, bell peppers, garlic and chili peeled from the stalk, pass through a meat grinder.

7. Add 3 tbsp. salt, 4 tablespoons sugar, 160 ml of 9% vinegar and 5 tbsp. refined vegetable oil. We mix everything.

8. Sterilize the jars and pour boiling water over the clean jar lids several times. Pour raw adjika into jars and close with ordinary ones plastic lids... You need to store raw adjika in the refrigerator, and it can stand right up to spring.

9. Raw homemade adjika made from fresh tomatoes, garlic and bell pepper is ready! Bon Appetit!

I want to offer you an excellent recipe for raw adjika for the winter... This workpiece must be stored in a cool place. Very tasty, spicy, aromatic adjika can be used as a sauce for meat, it can be added to borscht. Try it! From this number of products, you will get 3 half-liter jars.

Ingredients

To prepare raw adjika for the winter, you will need:

fresh tomatoes - 2 kg;

sweet bell pepper - 750 g;

bitter pepper - 2 pcs. or to taste;

garlic - 100 g;

rock salt - 1 tbsp l .;

vinegar 9% - 100 ml.

Cooking steps

Wash the tomatoes, cut into slices.

Peel and wash the garlic.

Peel the Bulgarian pepper from seeds, cut into pieces, also chop hot (bitter) pepper.

At this time, sterilize the jars and pour boiling water over the lids (twisting or nylon). Spread adjika in jars, cover or tighten with lids.

Place adjika in a cold place (cellar, refrigerator). Subject to the necessary sterility (all devices: containers, spoons, etc. must be doused with boiling water), this delicious raw adjika can be stored with you all winter.

Raw adjika recipe. Raw adjika will not only remind you of summer days, but also pamper your body with fresh vitamins. Raw adjika turns out to be not only tasty and aromatic, but also healthy.

For cooking adjika, it is better to use fleshy vegetables, this will give thickness ready-made sauce... Tomatoes of the cream variety are best suited, in them less juice and a lot of pulp.

Since our adjika will not be cooked in order to fully preserve all vitamins, then choose strong vegetables, not spoiled vegetables. Ready raw adjika can be stored in the refrigerator, it is great until the next harvest, if you do not climb into the jar with a dirty spoon and pour a little after opening the jar vegetable oil to keep air out.

I leave a few jars in the refrigerator, and freeze the rest in small plastic containers in the freezer.

I serve raw adjika as a sauce for meat, kebabs or to, just eat with bread, add to soups and gravies.

Raw adjika

tomatoes - 1.5 kilograms;
sweet pepper - 0.5 kilograms;
hot pepper - 1 piece;
garlic - 1.5 medium heads;
salt - 6 teaspoons;
sugar - 2/3 cup;
apple or vinegar- 70 grams.

These are my proportions, they are approximate, because and everyone has a different taste and tomatoes are very sweet, but there are not very. Add garlic and hot peppers according to your taste preferences. If you like it sharper, then the seeds from the hot pepper can not be removed.

How to make adjika

Raw adjika is very simple to prepare. If you want to get a homogeneous sauce, then grind the vegetables with a blender, if you want the adjika to turn out in small pieces, then pass everything through a meat grinder.

All vegetables, except for garlic, are thoroughly washed under cold running water.
In tomatoes, remove the base of the stalk from the tomatoes and cut them into pieces so that they go into the hole of the meat grinder. You do not need to remove the skin, it is well ground in a meat grinder and chopped tomatoes.
Hot pepper. We work with him in gloves, the pungency is poorly washed off with water and, God forbid, the eyes will itch ... I once rubbed my eye after working with hot pepper ... Indescribable sensations in a decent society, and rinsed my hands ... So, put on gloves, cut the pepper in half, remove seeds, who love strongly spicy, leave the seeds.
We clean sweet bell peppers from seeds and stalks. Peel the garlic and also pass it through a meat grinder.
Important, hot pepper mince either at the very beginning or in the middle so that the rest of the vegetables push it through.
Add salt, sugar and vinegar. We taste it, if something doesn't suit us, then we correct it.
If you have juicy tomatoes and the adjika is very liquid, add more bell pepper.
For storage in the freezer, pour the adjika into small plastic containers, leaving 1-1.5 centimeters to the brim. I usually use disposable containers, which usually sell salads by weight. If you are going to store in the refrigerator, it is better to use a container with a narrow neck and a tight-fitting lid.

Raw adjika is ready! Bon Appetit! When serving, you can add finely chopped herbs to your taste.

Raw adjika recipe with video.

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