Pepper adjika recipes for the winter. Adjika from bell pepper

Calories: Not specified
Cooking time: 60 min

Adjika from red bell pepper is prepared easily, without heat treatment, which is why it turns out with a more pronounced taste. This delicious sauce keeps beneficial features vegetables.
By the way, a very interesting dish is obtained from pepper -
Bell pepper adjika: recipe.
Cooking time - 1 hour, and from the specified amount of ingredients, 0.5 l of preservation is obtained.



Ingredients:

- garlic - 80 g;
- salt - ¾ tbsp;
- Bulgarian pepper - 0.8 kg;
- sugar - 3 tablespoons;
- hot pepper - 50 g;
- vinegar - 120 ml.

Cooking

1. The taste of adjika from red bell pepper depends on the quality of the vegetable. Not all peppers are the same, you need to find the most fragrant, fleshy and juicy pepper, then adjika will turn out incredibly tasty. Vegetables must be fresh, without browning or other defects. Pepper should be washed and dried with a towel. Then rid it of the fruit legs and seeds. Cut everything into large plates and put in a deep container.





2. Next, you need to peel the garlic. In most recipes, it is advised to twist it in a meat grinder, but since you will not boil adjika, it is better to use a garlic press. When chopping garlic with it, try to keep as much juice as possible, it will add spice to the sauce.





3. Then you need to do hot peppers. It must be washed, dried and cleaned in the same way as Bulgarian. Then pass a mixture of peppers through a meat grinder to get the basis for adjika. Do not use a blender for this, otherwise you risk spoiling the consistency of the dish.







4. In the chopped peppers, add garlic and juice, which was formed after crushing it. Mix the mass thoroughly.





5. Then you need to add vinegar, sugar and salt to the sauce. Mix all the ingredients with a wooden spatula so that they are distributed as evenly as possible.
6. An important step in the preparation of adjika from bell pepper is the preparation of dishes. The jar and lid must be free of rust, cracks and other flaws. Rinse the dishes thoroughly with baking soda and water. After that, sterilize the jar in the oven for 10 minutes, and boil the lid in the same amount of water.





Pour adjika into the prepared container and cork. Thanks to the sterilization procedure of the jar and lid, such a sauce can be stored much longer.







7. Usually, bell pepper adjika according to this recipe is stored in the refrigerator, but you can put it in the cellar or basement. The main thing is that it should be cool and dark enough there. Classic Georgian adjika will perfectly complement meat dishes. Bon appetit!
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Real spicy adjika is prepared without tomatoes, but lovers of hot spices are used to calling slightly spicy tomato sauces that way. Caucasian adjika, presented in this recipe, contains only bell pepper, hot red or green pepper, garlic and some spices.

Used to bring out the taste of the main dish and give it a certain amount of sharpness, spicy adjika from bell pepper without tomato is not used in large quantities. Therefore, there is no need to prepare a lot of it.

How to cook spicy adjika from bell and hot peppers

Adjika is prepared very quickly, its preparation will take no more than half an hour. Before preparing the seasoning, it is advisable to wear rubber gloves.

Peel hot peppers from seeds (you can remove only the stalk, and leave all or part of the seeds, the more seeds remain, the sharper the adjika will be).
Free from seeds and stalk sweet bell pepper.



Peeled garlic, along with the rest of the ingredients listed in the list, grind in a blender or in a meat grinder.



Arrange the finished adjika in small dry jars.



Such raw adjika, prepared from thermally unprocessed products, is stored in the refrigerator.



So that spicy adjika does not deteriorate at room temperature during storage, it must be boiled a little (5 minutes) with the addition of 1-2 tbsp. spoons of refined oil. Then, using sterilized jars and lids, clog adjika for the winter.

Caucasian adjika is used in small portions with any meat, fish, pita bread or bread. Any dish with such a seasoning acquires a brightness of taste and awakens the appetite.

The classic hot pepper sauce is dozens of times spicier than what you can find on the shelves in our stores, because it is made from a pure mixture of puréed chili with garlic and herbs.

Chili adjika can be an ideal addition to your favorite meat dishes or a spicy seasoning that can be added to stews, soups or other sauces to taste.

Spicy chili adjika

The real one is made from hot peppers alone. The spiciness of the dish varies depending on the type of pepper. Also, the final sharpness can be slightly softened by removing the seeds from the pods.

Ingredients:

• hot pepper - 560 g;
• garlic - 2 heads;
• salt - 65 g;
• - 1 tbsp. spoon;
• bunch of cilantro.

Cooking

The sharpness of the garlic and hot pepper It is provided with substances that have antibacterial properties, therefore ready-made adjika can be safely laid out in clean jars and closed without sterilization.

We separate the washed peppers from the stalks and scroll through a meat grinder along with peeled garlic cloves. The resulting sauce is combined with salt, finely chopped cilantro and suneli hops. Arrange adjika in clean jars and store in the cold.

Adjika from chili peppers and garlic without cooking

For the density and creaminess of the sauce, walnut kernels are added to the mixture of hot peppers. This is not an authentic recipe, but definitely suitable for those who do not like the classic, knocking down spice of adjika.

Ingredients:

• hot pepper - 480 g;
• garlic - 1 head;
• a handful of green basil and cilantro;
• walnuts - 60 g;
• salt - 15 g.

Cooking

To neutralize the strong spiciness, peppers should be soaked for 3 hours under pressure before cooking. Next, the pods are transferred to a mortar and ground into a paste with herbs and peeled garlic cloves. An alternative is to scroll through the ingredients or beat with a blender.

Ready adjika can simply be decomposed into clean jars and sent to the cold. Due to the viscosity imparted by nuts, this adjika can be used to thicken other sauces and gravies.

Chili adjika recipe

Fragrant green adjika is a good alternative to the classic red sauce, which is prepared using an abundance of herbs.

Ingredients:

• hot pepper - 470 g;
• a handful of fresh mint;
• a bunch of cilantro, basil;
• salt - 10 g;
• vegetable oil - 20 ml.

Cooking

Before making adjika from chili peppers, the pods can be cleaned of seeds. The walls of the fruits are then pureed, passing through a meat grinder along with all the greens from the list. The resulting mixture is supplemented with salt, distributed in a clean container and poured with vegetable oil, which will help prolong storage.

Adjika with chili peppers and tomatoes

For those who are not used to the pronounced spiciness of the sauce, a mixture of chili pods and tomatoes is an ideal option for serving with meat dishes. Depending on the desired severity of spiciness, you can change the proportions of peppers and tomatoes, in the recipe below we left them equal.

Adjika is a fragrant and rather spicy seasoning of rich red color. If we take the traditional recipe for its preparation as a basis, then it will not use tomatoes, but garlic, capsicum hot peppers, a variety of herbs, suneli hops, and walnuts are added.

A very tasty combination of adjika with fish and meat dishes, it goes well with a side dish of vegetables, it is interesting to combine with boiled rice or cheese. In addition, today there is simply a huge number of the most diverse recipes and options for preparing this seasoning, so that every housewife will be able to choose the most suitable one for herself.

Fragrant adjika from bell pepper

If you have a desire to cook something unusual, then you should pay attention to the sweet snack adjika. You don't need to make this condiment. a large number ingredients - the basis is red bell pepper, garlic and fresh herbs.

Subject to the application of the recipe below, you will get adjika with a pleasant and pronounced taste of pepper. And she will be somewhat similar to lecho. In order for the dish to acquire an unusual, refreshing, pleasant aroma, you need to use greens.

Compound:

1. Tarragon - 1 bunch (15-20 g)
2. Garlic heads - 2-3 pcs.
3. Cilantro - 1 bunch
4. Hot chili pepper - 5-7 pcs. (500-700 g)
5. Vegetable oil - 1.25-1.5 tbsp.
6. Fine salt - 2-2.25 tsp
7. Bulgarian sweet pepper - 2-2.25 kg

Cooking:

• First, we prepare vegetables and herbs - wash them, put them on paper towels so that they absorb all the excess water.
• We begin to cut the bell pepper - cut each into 2 halves, completely remove all seeds and partitions. They will be bitter and can greatly spoil the taste of the dish. Don't forget to remove the stem.
• Cut the prepared halves of the pepper into fairly large pieces, then grind with a meat grinder.
• Now we are preparing the hot pepper - we cut the chili in the same way as the sweet bell pepper. Before processing hot pepper, it is recommended to wear gloves, as it will burn strongly. We pass the pepper through a meat grinder.
• We clean the garlic from the husk and chop with a meat grinder.
• Pour the resulting mixture of vegetables into a pre-prepared saucepan and place it on medium heat, leave for a while until it boils.
• As soon as the vegetable mixture begins to boil, we fasten the fire to a minimum and introduce a small amount of vegetable oil.
• We simmer adjika on a minimum heat for about 30 minutes, not forgetting to stir regularly so that it does not burn.
• While the adjika is being cooked, we are preparing the greens. We cut off the leaves of tarragon and throw away the stems, as they are very tough and we will not need them.
• After 30 minutes, add the prepared greens to the adjika in a saucepan and simmer the dish for another 10 minutes.
• We sterilize the jars (it can be in the oven or steamed), pour the seasonings into jars and roll them up.

Cooking spicy adjika from red pepper

Compound:

1. Vinegar - 100-120 g
2. Hot pepper - 45-50 g
3. Sugar - 2.75-3 tbsp. l.
4. Bulgarian pepper - 0.7-0.8 kg.
5. Salt - ¾ tbsp. l.
6. Garlic - 75-80 g

Cooking:

• To make adjika tasty, you need to choose the right pepper - juicy, ripe, fragrant, fleshy. It is necessary to use only good vegetables, without darkening or other flaws.
• We clean the pepper from the stalk and seeds, remove the membranes, then rinse well with water to remove the remnants of the seeds, otherwise they will be very bitter. Cut into large enough slices and transfer to a deep container.
• Now we clean the garlic - it can be grated on a fine grater, cut into thin slices or passed through a press (this is the best option). It is important to keep as much juice as possible while chopping the garlic, as it will give the finished dish an extra spiciness.
• We pass the mixture of peppers through a meat grinder - a mass of a homogeneous consistency should be obtained.
• Now we are preparing hot peppers - we wash them, dry them with a paper towel, since all excess liquid should go away. We clean it in the same way as the Bulgarian one, then we pass it through a meat grinder - we get the basis for the future adjika. It is not recommended to use a blender for this purpose, as you can spoil the consistency of the future dish.
• Add garlic and its juice to the ground peppers, knead everything well.
• We introduce salt, vinegar, sugar into the sauce and mix everything well. It is advisable to knead the ingredients using a wooden spatula, so that they are evenly distributed.
• The most important step in the preparation of adjika is the preparation of containers. It is necessary to use a lid and a jar without cracks and rust, there should not be other flaws.
• Prepared dishes are washed with baking soda and running water. Then the jars are sterilized for 10 minutes in the oven, and the lid is boiled for the same time in water.
• Then we shift the finished adjika into the prepared container and tightly close the lid. It is worth remembering that in the absence of sterilization and clogging of cans, ready-made adjika will be stored much less.
• You can store adjika prepared according to this recipe in the refrigerator or cellar - the main thing is to keep it cool.
• Adjika will be a great addition to any meat dish.

A simple recipe for delicious adjika

Compound:

1. Garlic - 130-150 g
2. Sugar - 2/3 tbsp.
3. Red hot pepper - 80-95 g
4. Vegetable oil - 115-120 g
5. Sea salt - 1.5-2 tbsp. l.
6. Vinegar - 0.75-1 tbsp.
7. Sweet pepper - 1.75-2 kg

Cooking:

• First, we prepare the sweet pepper - we clean it from the stalk, seeds, wash it, dry it and cut it into large pieces.
• We also clean and cut the hot pepper. We shift 2 types of pepper into a blender bowl, add peeled garlic cloves to them. Whisk everything well until the mixture has a uniform consistency.
• We shift the vegetable mass into a saucepan and place it on the stove, add vinegar, sugar, oil and salt - knead everything well. On minimum heat, stirring occasionally, cook adjika for 1 hour.
• Using this recipe, you can cook adjika for the winter. In this case, you just need to distribute the sauce in pre-sterilized jars and roll up the lid. If there is no desire to engage in conservation, then adjika can be stored in a simple food container.