6 homemade adjika recipes for the winter

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

A spicy seasoning of peppers, tomatoes, apples or plums will ideally complement meat, vegetables and other dishes.

1. Adjika from hot pepper without cooking

Ingredients

For a can with a volume of ½ l:

• 500 g red hot pepper;
• 150 g garlic;
• 2-3 tablespoons of salt;
• 2 tablespoons of hops-suneli;
• 2 tablespoons of ground coriander.

Preparation

If you want the adjika to be very spicy, do not peel the pepper from the seeds. Just cut off the tails from the vegetables.

If you prefer a less hot dish, cut the peppers in half lengthways and remove the seeds. It is better to do this with gloves so as not to burn yourself.

Twice the peppers and garlic through a meat grinder. Adjika consistency can be made even more uniform by using a blender.

Add salt, suneli hops and coriander and mix thoroughly. Put adjika in a sterilized jar, close and store in the refrigerator. The aromas of the dish will fully unfold in at least three days.

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2. Adjika from tomatoes

Ingredients

For 4 cans with a volume of ½ l:

• 2½ kg of tomatoes;
• 500 g red bell pepper;
• 1 red hot pepper;
• 150 g garlic;
• ½ tablespoon of salt;
• 100 g sugar;
• 50 ml of vegetable oil;
• 25 ml vinegar 9%.

Preparation

Cut the tomatoes into large pieces and cut the stalk attachment points. Twist the tomatoes through a meat grinder.

Cover the colander with gauze, put the tomato mass there and leave for 30-40 minutes to drain the juice. Then you do not have to evaporate the liquid from the adjika for a very long time during cooking.

Remove the seeds from the bell pepper. Cut off the tail of the hot pepper. You do not need to clean seeds from it. Grind the peppers and garlic cloves through a meat grinder.

Transfer the tomato mixture to a saucepan, add the twisted vegetables, salt, oil and vinegar. Stir and place over medium heat. Bring to a boil and cook, stirring occasionally, for another 30 minutes. If adjika seems thin to you, you can cook it longer.

Distribute adjika to sterilized jars and roll up. Turn the cans over, wrap and cool completely. Store the workpieces in a cool, dark place.

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3. Adjika from apples

Ingredients

For 5 cans with a volume of ½ l:

• 1 kg of any bell pepper;
• 100 g red hot pepper;
• 1 kg of tomatoes;
• 500 g sweet and sour apples;
• 2 tablespoons of salt;
• 1 teaspoon pepper mixture
• 100 g of garlic;
• 50 ml vinegar 9%;
• 100 ml of vegetable oil.

Preparation

Remove stalks and seeds from bell peppers and hot peppers. Cut the tomatoes into large pieces. Peel and core the apples and cut into large wedges.

Grind the peppers, tomatoes and apples through a meat grinder. Place everything in a saucepan and place over medium heat, add salt and pepper mixture. Stir, bring to a boil and cook for 20 minutes.

5 minutes before the end of cooking, add chopped garlic, vinegar and oil to the adjika. Spread adjika in sterilized jars, roll up, turn over, wrap and cool. Store the workpieces in a cool, dark place.

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4. Adjika from zucchini

Ingredients

For 4 cans with a volume of ½ l:

• 1½ kg of courgettes;
• 750 g tomatoes;
• 2 red bell peppers;
• 50 g of garlic;
• 100 ml of vegetable oil;
• 2 tablespoons tomato paste
• 100 g sugar;
• 1 tablespoon salt
• ½ – 1 teaspoon of ground red pepper;
• 1 teaspoon 70% acetic acid.

Preparation

Cut the courgettes and tomatoes into large pieces. If the zucchini is old, peel and seed them. Remove seeds from bell peppers.

Grind the zucchini, tomatoes, peppers and garlic through a meat grinder, place in a saucepan. Add oil, tomato paste, sugar, salt and pepper and mix well.

Bring adjika to a boil over high heat. Then reduce it and cook, stirring occasionally, for another 30 minutes. 5 minutes before the end of cooking, pour in the acetic acid.

Spread hot adjika in jars and roll up. Turn the cans over, wrap and cool completely. Store adjika in a cool, dark place.

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5. Adjika from plum

Ingredients

For 4 cans with a volume of ½ l:

• 2 kg of plums;
• 100 g of garlic;
• 2 tomatoes;
• 1 red hot pepper;
• 1 tablespoon salt
• 200 g of sugar.

Preparation

Cut the plums in half and remove the pits. Grind plums, garlic, tomatoes and whole peppers through a meat grinder.

Place a casserole dish over medium heat. Add salt and sugar, stir and bring to a boil. Then cook for another 20 minutes.

Distribute adjika to sterilized jars and roll up. Turn the blanks over, wrap and cool. Store adjika in a cool, dark place.

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6. Green adjika without cooking

Ingredients

For a can with a volume of ½ l:

• 500 g green bell pepper;
• 1 green hot pepper;
• 50 g of garlic;
• 1 bunch of cilantro - optional;
• 3 tablespoons of sugar;
• ½ tablespoon of salt;
• 2 tablespoons of apple cider vinegar.

Preparation

Remove the seeds from the bell pepper. Remove the tail from hot peppers. The seeds can also be removed if you want a less pungent adjika.

Mince the peppers, garlic and cilantro or grind in a blender. Add sugar, salt and vinegar, stir and leave for half an hour.

Put adjika in a sterilized jar, close and store in the refrigerator.