How to make homemade adjika for the winter ?. Culinary blog

The strategic reserve of adjika, which will supply you with acute taste emotions until next summer, is the time to cook right now. All ingredients are fresh, ripened and aromatic in the markets in abundance.

Adzhika needs a meat grinder. Grinding it with a blender is the last thing. Instead of adjika, you get cream soup, no matter how hard you try. Adjika can be thick and fluid, but the texture should always be present, save it! It is important not to forget: adjika, if its components are cooked according to the recipe, it must be done in enameled pots or stainless steel pots. Pans with non-stick coatings are not suitable, because in most adjik there is either vinegar or other ingredients with acid – apples and plums, for example. Acid destroys the non-stick coating and reacts with it. And one more important tip – cook adjika with gloves, hot pepper juice eats away your hands.

Liquid mild adjika

  1. Prerequisites:
  2. tomatoes – 3 kg
  3. red sweet bell pepper – 1 kg
  4. red hot pepper – 1/2 pod
  5. garlic – 150 g
  6. cilantro – 150 g
  7. vinegar – 30 ml
  8. salt and sugar to taste
  9. You can also add to your taste:
  10. hops-suneli
  11. blue plums
  12. apples

You can radically increase the amount of cilantro, garlic and pepper – in this case you will get a sharp modification of this adjika. If you observe the quantities indicated, you will get a rather mild sauce that will not burn, but will be remarkably aromatic and will work best with freshly fried fatty meat.
Peel the garlic, remove the green leg and seeds from the hot and bell peppers. Rinse and dry the greens.
In a meat grinder, sequentially scroll through all the vegetables and herbs. If you add plums and apples, then also pass them through a meat grinder. Stir and add salt and sugar, seasonings to taste and try, taking into account that you then add more vinegar, which will slightly smooth the sweetness that sugar gave. This mixture must be boiled in a saucepan. Bring to a boil, boil for two minutes and add vinegar, stir and immediately remove from heat. It can be bottled and spun.

Georgian liquid adjika of medium severity

  • tomatoes – 1 kg
  • red sweet bell pepper – 1 kg
  • chili pepper – 2 pcs.
  • garlic – 1 head
  • fresh parsley – 30 g
  • sugar – 1 tsp
  • salt – 1 tsp with a slide

Pass the tomatoes through a meat grinder and put the resulting mashed potatoes to boil: bring to a boil and make the fire very small, let the tomatoes gently gurgle until the volume is reduced by half.

Meanwhile, with bell peppers, cut off the legs, remove the seeds, and turn through a meat grinder. For hot peppers, cut off the legs and leave the seeds. They also need to be passed through a meat grinder. Do the same with parsley. We add this whole mixture to half-boiled tomatoes. Salt, add sugar. Be sure to turn on the hood, because of the hot pepper a caustic aroma will rise above the saucepan. Double boil the mixture again. Add the mashed garlic a minute before removing from heat. After that, you can pour it into banks and roll up.

Spicy adjika paste

  • hot pepper – 20 pcs.
  • garlic – 2 pcs.
  • dry ground coriander – 2 tsp
  • hops-suneli – 1 tsp
  • salt – 2.5 tbsp

Pepper, along with seeds and garlic, pass through a meat grinder. Add the Suneli hops, ground coriander and salt, stir. An increase in the amount of salt will add to the shelf life.

Spicy and spicy adjika paste

  • hot red pepper – 20 amount
  • garlic – 1 kg
  • fresh cilantro – 200 g
  • Suneli hops – 30 g
  • salt to taste

This is a classic acute adjika, which can be burned without risk only in micro quantities. If you want to reduce the degree of burning, clean the seeds. All components are passed through a meat grinder and mixed with salt and seasoning. This completes the cooking process.

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