Adjika from pepper: we make keen food in the kitchen! Tips, recipes and tricks cooking flavored adzhika of pepper. Adjika from hot pepper and garlic without preservation

It is a sharp mass of ground red pepper with salt and herbs. A more benign, Europeanized version of this sauce is the sweet pepper adjika, which can be seasoned with hot pepper to taste or not at all. Of course, this version of adzhika has very little in common with the original, but fans of interesting and not very likely will try to embody this delicious recipe in life.

Sweet red pepper adjika

This moderately spicy adjika is ideal for serving with meat like beef and lamb - light, flavorful and very tasty.

Ingredients:

sweet pepper - 2 kg;
vinegar - 1 tbsp .;
sea salt - 2 tbsp. spoons;
vegetable oil - 125 ml;
hot red pepper - 100 g;
sugar - 2/3 tablespoons;
garlic - 150 g

Cooking

Peppers are cleaned by removing the stem with seeds, and then cut into arbitrary large pieces. Hot pepper is also cleaned of seeds, do not forget to pre-protect your hands with gloves. Put both types of pepper and garlic cloves in a blender bowl, beat vegetables until homogeneous and put them in a bowl (if there is no blender, do the same operation with a meat grinder). Put the vegetables on the fire, season with salt, sugar, vinegar, add the oil and cook the adjika for about 60 minutes on low heat.

Ready-made sweet pepper adzhika can be prepared for the winter, distributed in pre-sterilized jars and rolled up, or you can simply store it in an ordinary food container - for a long time this sauce will not linger.

Sweet and hot pepper adjika

This adjika is distinguished from the previous recipe by a strong sharpness, therefore lovers are hotter - shake it on the whisker

Ingredients:

tomatoes - 500 g;
sweet pepper - 100 g;
garlic cloves - 100 g;
fresh horseradish (grated) - 1 tsp;
hot red pepper - 100 g

Cooking

Cooking is kept to a minimum. We clean both types of pepper from seeds and stem, and pass through a meat grinder together with tomatoes and garlic cloves. The resulting sauce is seasoned with sea salt to taste and put in a jar.

Spicy adjika will not even have to be preserved if you want to save the sauce for the winter. Due to the high content of volatile production of garlic cloves and hot peppers, adjika for this recipe will not be easy.

Sweet and bitter pepper adjika

Ingredients:

tomatoes - 2.5 kg;
sweet pepper - 1 kg;
sour apples - 500 g;
white onion - 500 g;
garlic cloves - 150 g;
carrots - 500 g;
hot red pepper - 100 g;
vegetable oil - 250 ml.

Cooking

Pepper and sweet peppers clean and coarsely chopped. We extract cores from apples. Onions, tomatoes and carrots are also cut arbitrarily. We skip all prepared fruits through a meat grinder or whisk in a blender. We shift the resulting mass into a saucepan, mix with butter and boil on low heat for about an hour and a half. Ready adjika seasoned with salt to taste.

Sweet adjika can be stored in an airtight container or closed for the winter in sterile jars.

Adjika with sweet peppers, tomatoes and garlic

Ingredients:

Cooking

Sweet and hot peppers are cut into strips, after removing the core. Dice the tomatoes into cubes and place the prepared vegetables in a saucepan. Stew basis for sauce in own juice within an hour, 30 minutes prior to readiness, add garlic pounded into a paste. Beat the finished adjika with a blender until smooth.

This is not just adjika, but a real vitamin bomb! What you need in the period of cold, damp and viruses.

Hot pepper has many useful properties. It strengthens the immune system, is useful for the stomach, intestines, improves blood circulation. In general, the benefits of hot peppers can be talked about for a long time, but let's return to adjika.

My husband just adores her. It goes well with meat, fish dishes, aspic. Ideal for soup with bacon.

Adjika is beautifully stored in the refrigerator and does not require conservation.

The difficulty of cooking: very easy

Cooking adjika cooking time: 30 minutes

Required Products:

vegetable oil - 2-3 st.l.

salt - 1.5 tsp

Steps for making adzhika from hot pepper:

Hot pepper gently cleaned from the tails and seeds.

Attention!

It is necessary to work with hot pepper very carefully, avoiding contact with eyes! It is best to use gloves and wash hands thoroughly afterwards.

Garlic peel and wash. My garlic is fine, so I needed more than 10 cloves. Again, this is a matter of taste. The number of products indicated for reference. You can make your own adjustments.

Pepper grind in a meat grinder or using a blender.

Garlic is also minced in a meat grinder. You can whip it with a knife or pass through the press.

In the resulting mass add salt. I went a teaspoon with a good slide. But this is a matter of taste.

Also add two or three tablespoons of vegetable oil.

Stir adjika until smooth. Shift in glass jars and store in the refrigerator, tightly closing the lid.

Adjika is spicy, but very healthy and tasty! Personally, I use it in meat gravy, vegetable stews or as an addition to the main dish. Husband just spreads it on bread :) Try it and you. Recommend!

It appeared thanks to the Abkhaz shepherds. In the spring, when the flocks were hijacked into the mountains, the owners gave salt to the shepherds, and it was intended only for the sheep as an additive to food. Sheep, eating salt and thirsty, ate herbs much more and gained weight faster. And so that the shepherds did not season their food with salt — at that time salt was very expensive — the owners added hot pepper to the flock. After that, the salt lost its “presentation”, but this circumstance did not prevent the shepherds from using it as a seasoning. They even improved the recipe, adding garlic, cilantro, hop-suneli and other spices to improve the taste. This is how adjika came into being.

Adjika is not only tasty, but also very useful: it stimulates the digestive processes, increases metabolism and has an antiviral effect, which makes it necessary during cold times. But this concerns only the present classical adzhika, which is made on the basis of red hot pepper, garlic and salt, these are the basic components that are carefully ground with the addition of coriander and various spices into a homogeneous mass.

Red hot pepper is the main component of adzhika, it gives this seasoning a dark red color. Many, by the way, are mistaken when they think that tomatoes give red seasoning. Connoisseurs of traditions insist: there can be no tomatoes in adjika! In the classic recipe of adzhika, pepper pods first dry themselves in the sun, and then they are carefully ground with the help of two flat stones - a large one and a smaller one. Together with pepper, garlic and spices are pounded, which, in the process of grinding, produce essential oils, giving adzhike unique flavor. Now, since progress has gone far, they use a blender or meat grinder instead of stones. Well, what's the matter? Moreover, adjika recipes are a huge amount. You can use the already proven, but you can come up with something yourself. It all depends on the taste and love of spicy foods.

When preparing, be sure to wear ordinary rubber gloves (for those who are uncomfortable - take non-sterile “medical” ones). Just do not think that rubber gloves - a tribute to aesthetics. Not at all, the resulting dish is very spicy, rubber gloves will help you protect your hands.

Adjika with tomatoes

3 kg of tomatoes; 1 kg of sweet pepper; 0.5 kg of garlic; 150 g hot peppers; 0.5 cup of salt; 3 tbsp. l Sahara.

To turn all components in the meat grinder, to mix carefully, to add salt, sugar, to leave for the night in the cool place. In the morning, drain the liquid, if there is excess, put in jars. Keep refrigerated.

Classic recipe

1 kg of red chilli peppers; 0.5 kg of garlic; 3/4 cup of fine salt; 0.5 cups of the mixture: coriander, hops-suneli, dill seeds.

The ingredients listed above are classics. We suggest that you make adjustments to the recipe, because the classic adjika recipe leaves us a lot of room for improvisation. Let's make adjika less acute!

Take instead of hot pepper - sweet. Or leave only 20% hot: 800 g paprika and 200 hot peppers.

We clean the peppers: we cut off the stalk and take out the seeds. Grind in a blender (or 2-3 times in a meat grinder). We also process garlic, coradir and dill seeds. Mix everything thoroughly. Add salt. Add also chopped herbs: cilantro, dill. Done!

Adjika with apples

5 kg of tomatoes; 1 kg Bulgarian pepper; 1 kg of apples; 1 kg of carrots; 500 g of garlic; pepper light (depending on sharpness) from a few pieces to ...; salt, sugar to taste.

Vegetables are ground in a meat grinder, and carrots are ground on a fine grater. Cook for 3–3.5 hours with the lid open, add a mixture of spices for adjika (bought on the market) in the bag, and remove them at the end of cooking. A couple of jars are spun without garlic, (for lovers of fresh garlic), they add garlic when opening a can.

This recipe has only one drawback: an open jar is all eaten in one sitting.

Adjika with horseradish

Tomato (red) - 2 kg; Sweet pepper - 1 kg; Garlic - 300 g; Hot pepper (bitter) - 300 g; Horseradish (fresh root) - 300 g; Salt - 1 cup; Vinegar (9%) - 1 cup.

Tomatoes, peeled from the seeds, sweet and bitter pepper chop in a meat grinder. Peel garlic and horseradish and twist in a meat grinder. Add salt and vinegar, mix. Arrange in clean and dry jars and close the usual lids. Keep refrigerated. Output about 3 liters.

Georgian adjika

Bulgarian red pepper - 2 kg; Red hot pepper - 0.5 kg; Garlic - 0.5 kg; Walnuts - 1.5 cups; Cilantro - 2 bundles; Salt - 1/3 cup.

Pepper and garlic wash, clean, grind in a meat grinder, mince cilantro and nuts, add salt and mix well. We shift in a jar or plastic bottle and store in the refrigerator.

Adjika with eggplants

Eggplant (fry in a cauldron) - 3 kg; red sweet pepper - 1 kg; onions - 500 g; tomatoes - 500 g; garlic - 100 g; bitter red pepper (without seeds) - 100 g; vinegar - 200 ml; parsley (greens and root) - 250 g

All vegetables cut into very small cubes, salt to taste, add 200 ml of vinegar, leave for 2 days and - in the refrigerator.

"Simple" adjika

Pepper - 500 g; garlic - 300 g

Pepper to remove seeds. Mince with garlic. Stir, salt to taste. Arrange in jars, store in the refrigerator. Very tasty with fish, meat, aspic.

Unsharp adjika with plums

Tomatoes - 3.5 kg; sweet pepper - 1 kg; carrots - 1 kg; plums - 1 kg; garlic - 100 g; vegetable oil - 0.5 cups; Aspirin - 10 tablets.

Red tomatoes, seedless sweet peppers, onions, seedless plums, carrots - all passed through a meat grinder. Add garlic, salt and pepper to taste, aspirin and mixed well.

Dill adjika

Pepper sweet (peeled) - 1 kg; hot pepper - 250 g; garlic - 250 g; dill - 400 g; parsley - 250 g; salt - 250 g

Cooking adjika start with the preparation of ingredients. Peel sweet and hot peppers and wash them. Peel the garlic, clean and wash the herbs.

All ingredients are minced and mixed with salt. Adjika is ready to eat.

Adjika from horseradish and green tomatoes

Tomatoes - 1 bucket; vegetable oil - 1 cup; salt - 1 cup; garlic - 1 cup; horseradish - 1 cup; bitter pepper - 5-6 pods.

A bucket of sliced tomatoes, 1 tbsp. vegetable oil, 1 tbsp. salt, 1 tbsp. garlic (chop), 1 tbsp. horseradish (mince), 5-6 pods of bitter pepper (mince).

In a dry bowl, gently mix with a wooden spoon, spread on dry jars and close the capron lids. Put in a cool place.

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Reader reviews (11)

3KG SWEET PEPPER, 1 KG GORKY, 800 g of CHASNOK, 1 ST. SPIN CINZA, SALT ON TASTE. MOVE. SUPPLY IN COLD. WAKES UP-MIX.

Thank!

There are plenty to choose from, thanks! And there is a field for personal research)))

and what can replace the hot pepper, I simply do not have it, and have not found it in the stores?

in the recipe you need vegetable and oil 0.5st. , and I put 0.5 l, what should I do?

I cook adjika all the time since I love this dish very much with meat and fish and just for bread, but I cook it according to my mom's recipe, i.e. Red Bulgarian pepper, bitter, garlic, dill, tomato, just a few pieces, salt to taste, I twist everything in a meat grinder and in jars, store in the refrigerator. All natural and no seasonings and vinegar ...

girls, you can not add vinegar, then you need to stand for about 15 minutes in a water bath, under the metal. cover and can be stored in the closet!

In early autumn, the harvest was harvested and the main vegetable salads harvested. It's time for sauces. Vegetables are crushed in them, which means that curves, overripe, ugly fruits will be used. I cook tomatoes in my own juice, crap, sometimes ketchup and all sorts of options under the general name: "".
And all because they began to call adzhika the most. Known: adzhika sweet, canned adzhika, adjika from sweet pepper, with carrots and apples. It canned with vinegar, made raw, boiled for a long time or not cooked at all. But whatever you call it, the main thing is delicious.

Historically prepared adjika of bitter pepper, garlic and spices. (Look

Takes 1 kg. red long peppers. It dries quickly, so you need to cook right away.
Garlic - 3 - 4 large heads. Better with a blue skin.

A lot of cilantro greens, coriander seeds and hops-suneli. Dry spices not less than a tablespoon. Ground black pepper is enough 1chl.

Red pepper is removed from the tails and seeds. They give excessive bitterness. All ingredients are passed through a meat grinder. Add salt and wine vinegar. Arrange in small glass jars, close the capron lids. Adjika is prepared without cooking. With this combination of peppers and spices spoil simply nothing.

Adjika of bitter pepper and without cooking is prepared with different recipes. For example, such a combination.

Spicy Sweet Pepper Adjika

Red hot pepper - 200g.
Red sweet pepper - 0.5 kg.
Garlic - 300g.
Tomatoes - 0.5 kg.
Salt - 6-7st.l.
Khmeli-suneli - 2st.l.

Sweet peppers free from stalks and seeds. Peel and chop the garlic. Pour the garlic into the cases of peppers and leave for some time, so that the inner walls of the pepper soaked with garlic. In the meantime, remove the bitter pepper from the seeds, chop the tomatoes into large pieces.

All skip through a meat grinder. Add salt and hops-suneli.

Mix. Stored under capron covers.

This recipe for home adzhika allows the addition of sunflower oil. For the entire volume of not more than half a glass.
If you want something unusual, you can add walnuts to your taste in this recipe. Also mix everything up. You can once again skip through a meat grinder. Get tasty seasoning to meat dishes - adjika with nuts.

Adjika with carrots and apples

Red sweet pepper - 1 kg.
Tomatoes - 1kg.
Carrots, onions, sour apples - 0.5 kg.
Bitter pepper - 2 pods. Sunflower Oil - 2st.l.
Salt and garlic to taste.

Peppers to clear from seeds. Wash carrots thoroughly and cut. Apples coarsely chopped, removing cores. Tomatoes - in half, cut the ass. Mince all the vegetables. Pour oil into a wide saucepan. Put out the mass and slowly heat. Boil for about 30 minutes.

Finely chop or crush the garlic. Add with salt for 3 min. until the end of cooking.

There is no need to preserve adjika. Hot peppers and tomatoes replace vinegar and long-term heat treatment. It is enough to sterilize the jars. Home adjika expands hot and immediately sealed.

To the taste and sharpness of adjika, anyone is allowed today, even sweet. It looks more like a seasoning or a sandwich vegetable mix.

Adjika sweet recipe

Tomatoes - 3 kg.
Sweet peppers, carrots, onions, apples - 500g. each
Head of garlic, 2 pods of chilli pepper or 1st.l. ground red pepper.
Sugar - 150-200g.

It is also prepared, as described above, adjika with carrots and apples. Boil need an hour. Lay out hot and roll up immediately. Banks wrap for long cooling.

My bitter pepper adjika

I take slightly dried hot peppers, tomatoes, garlic, cumin, coriander, paprika, salt. The proportions are arbitrary. I want to be more acute, it means more pepper and garlic, softer - we increase the amount of tomatoes. Today did so:
Tomatoes - 1 kg.
Hot pepper - 5 long pods.
Garlic - 1 head.
Zira, coriander, paprika - 1 tbsp. everyone.
Salt - 1.5 st.l.

Largely sliced tomatoes. Pepper peeled and cut.

Spices poured on the bottom of the pot. Heated them before the appearance of a wonderful aroma. Laid out on them tomatoes and peppers. Cooked until soft about 10min. Blender pierced. Salted. Squeezed garlic. The taste of freshly cooked home adzhika should be slightly salty and hot. Over time, the taste will soften.

Place it in small dishes tightly close.

Sweet pepper adjika

Red pepper adjika is a piquant snack that perfectly complements meat, fish or vegetable dishes. From this article you will learn several ways to make it, and then you can easily bring our recipes to life in your kitchen.

Adjika with and tomatoes

Here is a simple homemade snack recipe that is made very quickly and simply.

You will need the following ingredients:

Bulgarian red pepper - one and a half kilograms.
Tomatoes - one kilogram.
Horseradish - to taste.
Garlic - three heads.
Vegetable oil - 100 ml.
Sugar and salt - one tablespoon.
Dry spices "For adzhika" - one tablespoon.

Adjika from red pepper raw is prepared as follows:

Peel the peppers, horseradish and tomatoes, and then cut the vegetables into large chunks. After that, pass them through a meat grinder.
Combine the resulting mass with vegetable oil, sugar, spices, chopped garlic, vinegar and salt.
Put the adjika into sterile jars and close them with lids.

You can use the snack right away. Serve it with meat and vegetables, add when cooking in the first and second courses.

Adjika from red hot pepper

This snack will delight you with a deep rich flavor and ease of preparation.

Take these products:

100 grams of hot peppers.
500 grams of sweet bell pepper.
Tablespoon of vinegar.
50 grams of salt.
100 grams of garlic.
One and a half kilograms of tomatoes.

Adjika from red pepper without tomatoes is prepared as follows:

Prepare all vegetables for processing, wash and peel.
Using a meat grinder, grind foods, and then bring them to the desired taste with salt and pepper. If you wish, you can add to them aromatic herbs and ground pepper.

Adjika can be decomposed into jars and rolled up. But we offer you a special way of storage. To do this, lay out a snack in ice molds and freeze it in the freezer. After that, put the adjika in a sealed bag, close it tightly and return to the freezer. Now you can use the snack at any suitable time.

Adjika from tomatoes and sweet pepper

Fresh vegetables that have not undergone heat treatment retain their beneficial qualities better. For this snack we will use:

Sweet Bulgarian pepper - 700 grams.
Tomatoes - two kilograms.
Garlic - one head.
Hot pepper - two pieces.
Salt - four tablespoons.
Vegetable oil - 100 grams.
Ground pepper - to taste.
Spices (hops-suneli, coriander, dried basil, thyme) - three tablespoons.
Tomato paste - two tablespoons.

How is adzhika prepared from red sweet pepper? Read the detailed recipe here:

Process all vegetables and chop with a food processor. Do not forget to remove the seeds from the hot pepper.
Combine the resulting mass with tomato paste, salt and spices.
Add vegetable oil to adjika, put the snack in jars and send it to the refrigerator for storage.

Now you can complement the main dishes with delicious and fragrant homemade sauce.

Armenian adjika for winter

The secret of this original snack is to use a lot of greens. It is she who gives it simple dish special taste and unique aroma.

The list of the necessary ingredients:

Tomatoes - three kilograms.
Bulgarian pepper - two kilograms.
Chilli - 300 grams.
Garlic and greens - 200 grams.
Hops-suneli - 30 grams.
Sugar - half a glass.
Sea salt - a third of glass.
Vinegar 9% - 100 ml.

The recipe for adzhika from red pepper for the winter read below:

Grind the tomatoes with a blender, put the mashed potatoes in a saucepan and put it on fire.
Peppers peel, chop and put to boiling tomatoes.
Cook the food together for ten minutes, then pour in the oil and reduce the heat.
While adjika is boiled (this process will take one hour), prepare the dressing. To do this, mix the spices with chopped greens, sugar, salt and garlic. Crush the food with a blender and mix.
Connect the finished adjika with the dressing and wait until it cools completely.

Transfer the snack to sterile jars, close them with lids and refrigerate.

Adjika for the winter with horseradish

Here is a proven recipe for aromatic and delicious adzhika. This snack is quietly stored for a year in the pantry or any other cool place.

Ingredients needed:

Tomatoes - one kilogram.
Bulgarian pepper - 500 grams.
Garlic - 150 grams.
Hot pepper - 150 grams.
Horseradish - 150 grams.
Salt and vinegar - a third cup.
Vegetable oil - one glass.

Adjika of red bell pepper for the winter is prepared quite simply:

Wash vegetables, and garlic and horseradish peel.
Grind the prepared products with a blender and fold them into a suitable size pot.
Add vegetable oil to vegetables and cook adjika on medium heat for an hour.
Add vinegar and salt to products. After this, boil the future snack for another 40 minutes.

Transfer the cooled mass in clean jars and roll up. Use sauce as an addition to meat or vegetables.

Adjika from pepper and tomatoes for the winter

If you want to cook a snack that will be stored for a long time, then pay attention to this recipe.

Products:

Tomatoes - two kilograms.
Bitter pepper - 200 grams.
Bulgarian pepper - 900 grams.
Garlic - 200 grams.
Greens - 15 grams.
Sunflower refined oil - 100 ml.
Vinegar 9% - 70 ml.
Sugar - three tablespoons.
Salt - one and a half tablespoons.

Adjika is prepared from red bitter pepper as follows:

Wash and clean vegetables.
Cut the peppers, remove the seeds and tails.
Grind the prepared products in a food processor.
Transfer the resulting puree to the pan and bring it to a boil. After that, reduce heat and cook adjika for 35 minutes.
When the specified time has elapsed, pour the oil and vinegar into the saucepan, put the spices. Boil the sauce for another half hour.

Arrange the snack in clean jars and sterilize it along with the lids. Roll up blanks and turn upside down. After one day, store the adjika for storage in a suitable place.

Acute adzhika for the winter

In winter, it is simply impossible to do without a favorite sauce of hot peppers. This appetizer has a spicy taste and can perfectly complement any lunch or dinner. For the preparation of delicious adjika, we will use:

500 grams of red bell pepper.
500 grams of hot chili.
150 grams of garlic.
Three tablespoons of coriander.
Salt to taste.

Read the recipe for adzhika from red pepper here:

If you want the snack to last longer, hold the peppers at room temperature for several days. When the vegetables wither a little, slice them, peel off the seeds and remove the stalk.
Grind coriander and cilantro in a mortar.
Transfer the peppers, garlic and half of the prepared spices to the bowl of the food processor.
Put the resulting mass in a deep dish, add salt and the remaining spices. Mix all ingredients.

Spread the adjika over the processed jars and close them with the lids. Keep a snack from a cool dark place.

Adjika spicy hot pepper

This delicious sauce will be a great addition to the first and second courses. If you like spicy snacks, then adopt this recipe.

Hot pepper - 500 grams.
One carrot.
Water - 700 ml.
Tomato paste - 250 grams.
Sunflower oil - 80 ml.
Sugar - 300 grams.
Salt - one tablespoon.
Vinegar 70% - half a teaspoon.
Garlic - two cloves.

Read carefully a simple recipe for your favorite snack:

Adjika without red pepper is ready. You can not roll up some snacks and eat it right away.

Adjika "Russian"

This pleasant snack has a moderately spicy taste, perfectly complements pasta, potatoes and meat dishes.

For its preparation you will need:

Tomatoes - eight pounds.
Red bell pepper - one kilogram.
Red chili - two pieces.
Onions - one kilogram.
Garlic - five cloves.
Parsley - two bunches.
Vegetable oil - 300 grams.
Mayonnaise - 300 grams.
Dry mustard - one tablespoon.
Black pepper - one teaspoon.
Salt - three tablespoons.
Sugar - eight Art. spoons.
Acetic essence - one teaspoon.

If you do not know how adzhika is prepared from red pepper for the winter, then carefully read the detailed recipe for a bright snack:

Sort, wash and clean the vegetables.
Pass them through a meat grinder together with greens.
Transfer the mashed potatoes to suitable size, salt and season with spices.
Cook for one hour.
Combine the sauce with mayonnaise, mustard and vinegar. Boil the adjika for another half hour.

Roll up the snack. From the specified set of products you get ten half-liter jars.

Adjika for the winter

Here is a pretty spicy snack recipe. If you want to soften its taste, then reduce the amount of hot pepper.

Required Products:

Two kilograms of sweet pepper.
Five hot peppers.
200 grams of garlic.
100 ml apple cider vinegar.
Eight spoons of sugar.
Two spoons of salt.

Adjika of red pepper for the winter is prepared quickly and easily. The recipe for its preparation, we have described below:

To begin, clean the pepper from the seeds and cut it into large pieces.
Peel the garlic.
Crush the prepared vegetables.
Place the vegetable mass in a saucepan, then add salt, vinegar and sugar to it.
Cook the adjika on medium heat for a quarter of an hour.

You have to decompose the hot snack on the sterilized banks and roll up. Do not forget to turn the containers upside down and wrap them with a thick blanket. When the adjika cools, transfer it to the refrigerator or cellar.

Adjika from apples and peppers

Try a great snack that has a sharp sweet taste. For its preparation you will need the following ingredients:

Tomatoes - two and a half kilograms.
Carrots - one kilogram.
Bulgarian pepper - one kilogram.
Apples - a kilogram.
Garlic - 200 grams.
Spicy chili - three pieces.
Salt - a quarter glass.
Vinegar 3% - one glass.
Vegetable oil - a full glass.

With this simple recipe cope even inexperienced hostess. Adjika from red bell pepper is prepared as follows:

Cut the peppers into strips, and cut the tomatoes into four.
Apples wash and cut into slices, do not forget to remove the core.
Peel and chop the carrots.
Grind the prepared products so that you get a homogeneous mass.
Mix mashed potatoes with salt, vinegar and sugar. Boil the vegetables for one hour, then add chopped garlic to it and pour in the vinegar.

Pour the adjika into the prepared jars, and then seal them with lids.

Abkhazian Red Hot Pepper Snack

Pamper your family and friends with delicious fresh vegetables adjika. This snack is not stored for too long, so we recommend using it immediately.

Ingredients:

Hot pepper - 500 grams.
Garlic - 15 cloves.
Ground coriander - three teaspoons.
Dill or fennel seeds - two teaspoons.
Dried basil - two small spoons.
Walnuts - ten pieces.
Salt - to taste.

Brightly colored red pepper adzhika is very simple:

Peppers wash and remove the stem from each. After that, fill them with water and leave for three hours.
Grind all spices with a coffee grinder, and mince vegetables and nuts twice.
Mix all the prepared products, add salt to them.

Immediately lay the adjika in clean jars. Keep the snack in the refrigerator and use it as needed.

Conclusion

Many people like the adjika red pepper for the original taste and aroma. You can add any seasonal vegetables and even fruits. If you like spicy snacks, then use garlic and onions to make adzhika. Do not be afraid to experiment - just choose any recipe you like and feel free to start cooking.