How to cook adjika at home

Adjika is considered a national Abkhazian delicacy, but its recipe is firmly rooted in every country. The dish can be prepared as a sauce and dry seasoning, it all depends on personal preferences. Adzhika is based on plums, tomatoes, apples. An obligatory component is chili pepper or horseradish, it is they who give the dish the desired sharpness. Often adjika herbs include spicy herbs, they allow you to achieve a refined aftertaste. The sauce is served with fish and meat dishes, it rightfully takes pride of place on the kitchen table of each family.

Traditional adjika recipe

The Abkhaz cooking technology is considered the basis of the basics, so it makes sense to consider it first. According to the national recipe, tomatoes are not added, a saturated color is achieved due to hot red pepper.

• red pepper (hot) - 0.9 kg.
• rock salt - 60 gr.
• garlic - 525 gr.
• a mixture of coriander, dill seeds, suneli hops - 65 gr.

1. Wear rubber gloves to protect your hands from burns. If desired, adjika can be made less sharp by taking not 900 gr. red pepper, and 400-500 gr. At the same time, it can be replaced with paprika, judge by the desired result.
2. Separate the stalks from the pepper, wash the pods and remove the seeds. Pass the components through the meat grinder several times (you can use a blender). Do the same manipulations with fresh garlic, after peeling it from the husk.
3. Mix the porridge of pepper and garlic with ground condiments (hops-suneli, coriander, dill seeds), add salt. Knead the mass with a fork until a homogeneous consistency, optionally add more cilantro and fresh chopped dill.
4. Classic cooking technology does not require cooking. Keep adjika in the refrigerator for no longer than 5 months. Choose a glass or plastic container with a tight-fitting lid for aging.

Adjika with tomato paste

• chili pepper - 165 gr.
• fresh plum - 2.2 kg.
• fresh tomatoes - 600 gr.
• oil (preferably olive) - 125 ml.
• tomato paste - 220 gr.
• table salt - 60 gr.
• dill - 1 bunch
• Bulgarian pepper - 350 gr.
• granulated sugar - 145 g.
• garlic - 300 gr.

1. If desired, you can take more tomatoes (for example, 700 gr.). Wash the plums, remove the seeds, rinse with water again and dry with paper towels.
2. Remove the stalks from the bell pepper, cut, clean the cavity from seeds and rinse. Put on rubber gloves, wash and peel chili peppers, dry.
3. Peel the garlic, rinse the dill with water and chop it coarsely. Turn on the blender, first chop the plums in it, then remove the porridge and move it to a deep bowl.
4. Now cut the tomatoes into cubes, having previously removed the inedible parts. Pass the tomatoes through the blender. When they turn into porridge, add chopped chili, bell pepper, dill and peeled garlic.
5. Take a deep dish with thick walls and a bottom, move porridge of tomato, bell pepper, chili, garlic and dill into it. Add the crushed plums, put on a slow fire.
6. Cook the mass for about 50-60 minutes, during this period she will be respected. Add tomato paste, salt, butter, sugar, mix, simmer another 1.5 hours at low power.
7. After the allotted time, turn off the burner, pour the mixture into sterilized jars, roll up. You can skip the last step by packing adjika in a glass container. The duration of storage in the refrigerator is 6 months.

Adjika with apples

• carrots - 900 gr.
• sweet and sour apples - 1.1 kg.
• tomatoes - 2.6 kg.
• chili - 200 gr.
• Bulgarian pepper - 1.4 kg.
• rock salt - 25 gr.
• granulated sugar - 130 gr.
• vinegar solution (table, wine or apple) - 110 ml.
• garlic - 220 gr.
• horseradish - 200 gr.

1. Wash all fruits and vegetables. Remove the core and the stalk from the apples, chop the fruits with orange slices. Peel the bell peppers from the seeds, cut into pieces. Wash the tomatoes, cut the stalks, peel the carrots.
2. Put on gloves, rinse with running water chili, pull out the seeds, they will not be required. Remove the husks from the garlic, divide the head into separate cloves.
3. Place bell pepper, garlic, tomatoes, carrots, apples in a blender bowl, chop until porridge. Transfer the mass to a thick-bottomed pan, put on a slow fire.
4. The cooking time is 1 hour, for this period you need to grind the chili in a meat grinder or blender, then mix it with horseradish.
5. After the specified period, add the power of the burner to the middle mark, send the hot pepper with horseradish to the pan. Stew for another 45 minutes, then add salt and sugar, pour vinegar.
6. Bring the mass again to the appearance of bubbles, leave for 10 minutes. Wash the glass jars with soda, dry. Pack the finished product in a container, roll up or tighten the lids. After cooling, move adjika in the refrigerator or cellar.

Adjika with plums

• sugar - 185 gr.
• plums - 4.3 kg.
• chili pepper - 110 gr.
• dill - 1 bunch
• parsley - 1 bunch
• small salt - 90 gr.
• tomatoes - 1.8 kg.
• garlic - 280 gr.

1. Place the plums in a colander, wash thoroughly to remove a whitish hue. Cut into 2 parts, remove the seeds. Put on gloves, rinse chili under cold water, pull out the seeds and cut the leg off.
2. Now peel the garlic, you can replace it with white onions or table horseradish. Wash the tomatoes, cut into cubes, remove the inedible parts.
3. Mix plum slices with chili, tomatoes, garlic / onions. Send vegetables to a blender or mince 3 times. Pour the porridge into a thick-bottomed pan, put on fire.
4. When bubbles appear, reduce power to the mark between the minimum and average. Pour sugar, fine salt, cook until the granules dissolve, stir constantly.
5. The duration of languishing is 1.5 hours. After 15 minutes, add chopped dill and parsley, after cutting the branches from them. While the mass is boiling, sterilize the jars and lids for further twisting.
6. After the specified period expires, pour the finished adjika into the containers, tighten. Turn the container upside down, cool under natural conditions. Move to a basement, refrigerator, or cellar for storage.

Adjika "tender"

• bell pepper - 1.2 kg.
• ripe plum tomatoes - 2.8 kg.
• chili pepper - 30 gr.
• garlic - 280 gr.
• granulated sugar - 30 gr.
• table vinegar (concentration 9%) - 65 ml.
• salt - 55 gr.

1. In the end, you get 3 liters of finished adjika. The composition will not be too sharp due to the low content of chili peppers, if desired, the amount can be reduced.
2. So that the final product is not liquid, wash the tomatoes and dry them. Then chop into slices, transfer to a colander and leave over the dishes, during this period the juice will drain.
3. Peel the seeds and legs of the chili, do the same with the bell peppers. Chop the vegetables into slices, transfer to a blender with tomatoes. Scroll to the porridge, add the garlic and chop again.
4. Pour sugar and salt into the finished composition, pour in the vinegar solution. Put the prepared gruel in a pan, cook for about 1.5 hours, stirring occasionally. After this, pour into sterilized containers, roll up.
5. Turn the container upside down, wait for cooling at room temperature. Take the finished adjika to a place of long-term storage; a cellar or a refrigerator is considered an ideal option.
6. The composition can be consumed after 3 days after preparation.Shelf life is 3 months, subject to the optimal temperature conditions (10-12 degrees).

Adjika with beets

• granulated sugar - 110 gr.
• garlic - 60 gr.
• drinking water - 265 ml.
• vegetable oil - 260 ml.
• beets - 1.9 kg.
• bell pepper - 260 gr.
• tomatoes - 750 gr.
• chili - 2 pods
• onions - 230 gr.
• vinegar essence - 40 ml.
• salt - 30 gr.

1. The cooking technology differs from all the others with a sweet sharp aftertaste, which is achieved due to the contained beets and chili peppers.
2. Wash, peel the beets, cut them into cubes and place in a blender (you can scroll 3 times in a meat grinder). Peel the chili, remove the leg and seeds, mix with granulated sugar and salt. Send this mixture to a blender, scroll with the beets.
3. Remove the previous mass, transfer it to the bowl. Peel the tomatoes, if possible remove the peel. Remove seeds from the bell pepper cavity, cut off the legs. Scroll tomatoes with pepper in a meat grinder 2-3 times.
4. Peel the onion, chop it with very thin half rings. Fry in a hot pan with the addition of sunflower oil (until golden brown). Add porridge of tomatoes and bell pepper to the pan, pour water. Stew for a quarter of an hour.
5. Put the beetroot mixture in the pan, send the frying to the container. Put on fire, cook for about 45 minutes under the lid. Stir occasionally so that the mass does not stick to the walls.
6. Pour vinegar essence 10 minutes before cooking, add garlic crushed under a press. Pour the mixture into jars, tightly cork or tighten with plastic lids. Leave to cool, then transfer to cold storage.

Adjika with horseradish

• tomatoes - 550-600 gr.
• chili pepper - 40 gr.
• bell pepper - 200 gr.
• fresh dill - 1 bunch
• fresh parsley - 1 bunch
• sugar - 20 gr.
• salt - 20 gr.
• wine vinegar - 200 ml.
• grated horseradish - 80 gr.
• seasoning to taste
• garlic - 1 head

1. Wash the tomatoes, pour boiling water over them, remove the peel. Cut the tomatoes in half, remove the seeds. Do the same with the bell and chili peppers. Peel the garlic, divide the head into prongs.
2. Pass garlic, tomatoes, chili and bell pepper through a blender or meat grinder. Grate horseradish in advance, add to the cooked pasta.
3. Knead until smooth, move into a deep bowl, wrap the container with cling film. Refrigerate for 20 hours. At the end of the time, remove and mix.
4. Now add granulated sugar, salt, add spices to taste. Wash and dry the parsley with dill, chop, mix with vinegar. Add the mass to the previous mixture.
5. Pack ready-made adjika in small jars, store in a refrigerator or cellar for no longer than 3 months. Serve with meat, fish, side dishes, seafood.

Consider cooking adjika based on ripe plums, tomatoes, Bulgarian or chili peppers. Add your favorite spices as desired, make a sauce with beets, apples, horseradish or tomato paste.

Video: adjika from zucchini