Adjika homemade from tomatoes and peppers and garlic. Adjika from tomatoes and garlic - a classic recipe for a delicious and spicy seasoning

Spicy, spicy adjika for the winter, using step-by-step recipes with photos, can be prepared at home by both an experienced hostess and a novice keeper of the hearth. A real Abkhazian or Georgian spicy and fragrant seasoning with a refined and recognizable taste of tomatoes and / or peppers can be prepared for the winter according to a variety of recipes. Such an unusual pasta with the addition of spices and herbs will make the taste of many dishes more expressive and interesting.

Home preparation of adjika for the winter, according to the recipes proposed here, will not cause difficulties. Remember that the original products can be very different. You can twist jars of spicy seasoning, even from simple zucchini or apples. Therefore, make preparations for the winter in several ways. Each type of canned adjika can be prepared, even by a novice cook, using the step-by-step recipes with photos collected here.

The best recipes with photos

The last notes

The traditional homemade preparation of adjika, prepared on the basis of tomatoes, is already a little tired of my family. Therefore, I decided to deviate from traditions and prepared for the winter an unusual and very tasty adjika from plums with the addition of tomato paste. A very handy recipe. Such homemade preparation does not require long-term boiling and the products for it are affordable and inexpensive.

Adjika recipe for the winter without cooking

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Adjika without cooking is a hot, red-orange seasoning similar to paste with salt, various herbs, and garlic. This seasoning is not difficult to prepare, however, despite this, it can be a great addition to many dishes.

There are a myriad of recipes for cooking adjika without cooking (many people really like it with garlic and tomatoes). For long-term storage, it can be boiled and preserved, or it can be stored raw in the refrigerator. The second method is much simpler than the first, not to mention the fact that in this case more vitamins will remain in the workpiece when compared with canned.

Adjika for the winter without cooking with bell pepper

Ingredients needed for cooking:

• sweet bell pepper - 3 kg;
• cilantro - 2 bunches;
• basil - 2 bunches;
• parsley - 2 bunches;
• garlic - 2 heads;
• chili (pods) - 200 gr;
• grape vinegar - 1 bottle;
• coarse salt.

Rinse each component thoroughly, peel the pepper, discard the seeds. Twist the ingredients in a meat grinder, add 2-3 tbsp. l. salt. Stir gently, season with vinegar (not the whole bottle), mix the resulting product again. The salt will not melt immediately, so it is worth stirring until it is completely dissolved.

Arrange in washed containers and send adjika for storage (balcony, refrigerator, basement).

Tomato and garlic adjika recipe without cooking (everything is fresh)

You will need:

• tomatoes - 3 kg;
• pepper (sweet) - 1 kg;
• garlic - 0.5 kg;
• pepper (hot) - 150 g;
• salt - 0.5 tbsp.;
• sugar - 3 tbsp. l.

Grind the ingredients in a blender (twist in a meat grinder, in a food processor, etc.), mix, add salt. At night, the container with adjika should be on the balcony (basement, in another place with low air temperature). Pour out excess water in the morning. Distribute the rest among banks. Keep in a cold place.

How to prepare pumpkin juice for the winter: recipe link

Mild adjika with plums

Ingredients:

• 3.5 kg of tomatoes;
• 1 kg of sweet peppers;
• about 1 kg of carrots;
• 1 kg plums;
• 100 g of garlic;
• 0.5 tbsp vegetable oil;
• ten aspirin tablets.

Washed tomatoes, onions and plums and other vegetables - scroll in a meat grinder. Add garlic cloves, salt, seasonings (depending on preferences), aspirin, crushed with the help of a spadefoot to the paste and stir thoroughly.

Recipe without cooking with horseradish and garlic

Have with you:

• 2 kg of tomatoes;
• 1 kg of sweet pepper;
• about 300 g of garlic;
• 0.3 kg of chili;
• 300 g of fresh horseradish rhizomes;
• 1 st. salt;
• 1 st. 9% vinegar.

Beat in a blender (hold) tomatoes and both types of pepper, garlic and horseradish roots, also twist. Sprinkle with salt and vinegar according to taste, mix everything. Place the resulting mass in washed and dried jars, close. Adjika should be stored in a cold place. The result is approximately 3 liters of excellent workpiece for the winter.

Recipe for adjika with eggplant

Components:

• 3 kg of fried eggplant;
• 1 kg of sweet red pepper;
• about 0.5 kg of onion;
• 500 g tomato;
• 100 g of garlic;
• 100 g of peeled hot pepper;
• 200 ml of vinegar;
• 250 g parsley (greens and root).

Cut the components for adjika without cooking into small pieces, add salt according to preferences, overcook for 2 days, send for storage in a cold place.

1. An important point when preparing the workpiece is not to reduce the amount of salt. Put exactly as much as indicated in the recipe, otherwise the seasoning will become moldy or ferment.
2. It is recommended to use only red products (tomatoes, bell peppers (it always turns red closer to autumn), chili), as adjika looks more appetizing with them.
3. To make grilled meat with a bright, fried crust, pre-roll it in a spicy seasoning.
4. To get a “Caucasian” flavor, be sure to add ground coriander to the preparation (1-2 tablespoons per 2-3 kg of tomato will be enough) or a bunch of cilantro. You can also add walnuts.

If you love spicy as much as I love it, then be sure to try making adjika according to my recipe. I came up with this version of my favorite hot vegetable sauce quite by accident a few years ago.

That time I had a lot of sweet and hot peppers, but very little tomato. Not one known recipe suited me and I decided to experiment. The experiment turned out to be very successful. Since then I have been repeating it over and over again. I will write the optimal ratio of products for me, but you can always change it to your liking. 🙂 The recipe with step-by-step photos describes the preparation in detail.

Ingredients:

• sweet pepper - 1.5 kg;
• hot pepper - 3-4 pods;
• tomatoes - about 1 kilogram;
• salt pepper;
• acetic acid - 0.5 tbsp.

How to make adjika from pepper and tomato with garlic for the winter

We start preparing the workpiece as usual: all the ingredients must be washed well and cut into arbitrary pieces.

Now, you need to chop all the vegetables. I prefer the grinder option. With such grinding, homemade spicy adjika turns out to be not quite homogeneous and interesting in consistency.

But you can also use a blender or combine for this purpose.

After passing all the vegetables through a meat grinder, you need to pour them into a small saucepan, salt / pepper and put on medium heat to cook.

Our adjika needs to cook for 40 minutes, until all the excess liquid is evaporated and it becomes thicker. At the very end of cooking, you need to add vinegar.

While adjika is cooking, you need jars and lids. Since only I like spicy in our family, I use small jars of baby food. Opened, ate and nothing remains. 🙂

Arrange the finished adjika in clean jars and close with clean lids.

Let cool and put in a cool place.

From this amount of products, I get approximately 700-900 ml of hot sauce. In principle, you can roll up one jar. Just as practice has shown, such a sharp adjika tolerates freezing very well. Only it should be thawed in the refrigerator, and not at room temperature.

A sandwich with such yummy is still a pleasure! 🙂

Another very important point - hot pepper should be handled with gloves and after it, everything that came into contact with it should be thoroughly washed.

My spicy adjika is eaten not only with bread, but also instead of sauce. So, for example, with pasta, just delicious! Bon Appetit.

Good afternoon.

I am often asked what sauces can be added to dishes if you stick to and avoid high-fat dressings like mayonnaise, for example.

So, adjika is a very good choice, especially if you like to spice up your dishes.

But I want to make a reservation right away - this is not a classic adjika (it is also called Abkhazian), in which only garlic, salt and hot pepper are used. No, this is adjika in the form in which our grandmothers prepared it. Someone will say that this is satsibeli sauce, someone else will remember what fashionable name it is. But for most of us, it's still adjika.

Today we will consider several options for recipes, both classic from tomatoes, and with the addition of other ingredients - apples, bell peppers and horseradish.

Adjika from tomatoes and peppers with garlic boiled for the winter

This is a very simple recipe and all you need is a little patience, since adjika needs to be boiled for quite some time.

Ingredients:

• Tomatoes - 1kg
• Sweet pepper - 1 kg
• Apple - 1pc
• Onion - 1 pc.
• Hot pepper - 3 pcs
• Garlic - 1 head
• Medium size carrots - 2 pieces
• Salt - to taste

The ingredients are enough for two liter jars.

Cooking:

All vegetables must be passed through a meat grinder.

Tomatoes need pre-cleaning - they need to cut the stalks. In sweet peppers, seeds and partitions must be removed. The spicy has seeds. We remove the core from the apple.

All ingredients can be thrown into the meat grinder at the same time. There is no point in doing it separately, because they will even mix better.

We take a deep frying pan, or, if you want to cook more, then a cauldron, put it on medium heat and put all our ingredients into it.

Stir occasionally and wait for the mixture to boil.

After boiling, reduce the heat to a minimum and continue to boil the adjika for another 40-60 minutes until almost all the liquid has evaporated.

Boiling time depends on how juicy and fleshy the tomatoes were.

At the end, add salt. Add 1 heaping teaspoon, stir, taste and add more if needed.

Now adjika can be laid out in banks. Please note that the recipe does not use vinegar or citric acid. These are preservatives that are usually used in preparations to prevent fermentation processes in sealed cans.

This time we will not take them, so as not to interrupt the original taste, but the process will need to be approached as responsibly as possible.

So, we lay out the boiling adjika in pre-sterilized jars.

To prevent the jars from bursting, they must be hot. Or you can put a metal knife under the jar as a heat sink

Now it remains only to roll up or close the jars and leave them to cool upside down under the covers.

Sweet tomato and garlic adjika with apples

This recipe, unlike the classic one, has a soft and fresh taste. Here we will take not one apple, but much more. You can use such adjika not only as a sauce, but also for cooking main meat dishes, soups and gravies.

Ingredients:

• Tomatoes - 3 kg (or 3 liters of tomato juice)
• Carrots - 1kg
• Bulgarian pepper - 1kg
• Apples - 1kg
• Hot chili pepper - 3 pieces
• Garlic - 200g
• Vinegar 9% – 150g
• Sugar - 150g
• Salt - 130g
• Vegetable oil - 200ml

The ingredients are for 6 liter jars.

Cooking:

As in the previous recipe, we clean the vegetables, cut them into slices and pass them all in a bunch through a meat grinder. Except garlic. So that he can add flavor to adjika, we will add it almost at the very end.

If you want it to be spicier, do not remove the seeds from the chili pepper.

Pour the resulting mixture into a deep frying pan or cauldron and bring to a boil over medium heat, stirring occasionally. After boiling, reduce the heat to a minimum and cook for another 1 hour under the lid.

5 minutes before the end, add sugar, salt, vinegar and vegetable oil. And only at this stage add garlic. We mix everything and cook.

Then, without removing the adjika from the fire, pour it into sterilized jars.

Another way to prevent jars from bursting is to put metal spoons in them.

We close the jars and leave to cool upside down under a blanket.

Adjika from tomatoes and garlic with horseradish - a recipe without cooking

In this option, we will save time as much as possible and will not cook anything, we will use the ingredients raw. And also, for a more “burning” taste, we will add horseradish to the tomato adjika.

You need to store such adjika only in the refrigerator.

Ingredients:

• 2.5 kg tomato
• 1 kg red bell pepper
• 250 gr horseradish
• 2 tablespoons salt
• 200 gr sugar
• 150 gr garlic

From these ingredients, 3.5 liters of the finished product is obtained.

Cooking:

Cut the tomatoes and bell pepper into slices and pass through a meat grinder. We also send garlic cloves there.

Horseradish is much more difficult to grind. Due to their fibrous structure, horseradish roots wind up very quickly and clog the meat grinder knives.

It is most convenient to chop the horseradish root with a blender in a bowl with knives, adding some tomatoes

But this is a pretty important point. Take your time and don't fall asleep all at once. First, add and stir only half of the prepared sugar and salt. And then suddenly it seems to you that the adjika turned out to be too sweet or, on the contrary, salty?

The advantage is that the sauce is cold and you will immediately understand whether you have added enough salt and sugar.

In general, take your time, create the taste that you like.

Well, when everything is ready, pour adjika into sterilized jars.

It is not necessary to roll up the jars, it is enough to close them with plastic lids, which were previously dipped in boiling water for a few seconds.

The beauty of this recipe is that it is immediately ready to eat and you do not have to wait for winter to please yourself with delicious spicy adjika.

You need to store such a blank in the refrigerator for about six months.

Sharp and burning adjika for the winter - you will lick your fingers

In this recipe, we will use only tomatoes, garlic and hot peppers for hotness. This is the most spicy adjika among those in the preparation of which tomatoes are used. Sometimes it is called "Armenian".

Ingredients:

• 5 kg tomatoes
• 1 kg of garlic
• 500 gr. hot pepper
• 0.5 stack. salt

Ingredients for 3 liter jars

Cooking:

There is nothing new for you in this cooking option. We cut the tomatoes into slices and remove the stalks, we cut off only the tails from the pepper.

Pass the tomatoes through a meat grinder, pour them into a saucepan, salt and mix.

Then we drive garlic and pepper through a meat grinder, add to the pan and mix again.

If you eat adjika for a month and a half, then you do not need to cook it. But then, in order to comply with the rules of the recipe, adjika must ferment.

To do this, put it in an enamel pan, cover with gauze and put it on a balcony or window sill (but not in the refrigerator) for 15 days. Once a day, adjika should be stirred.

In two weeks, Armenian-style spicy adjika will be ready, which is stored in the refrigerator.

After twisting and salting the tomatoes, put them on medium heat and bring to a boil. Then lower the heat and simmer for 10 minutes to remove some of the moisture.

Then add the pepper and garlic, stir and cook for another 5 minutes.

After that, hot adjika can be poured into sterilized jars and closed with lids.

Adjika - a classic recipe with a photo

And finally, I offer you a recipe that can be called a classic adjika for the winter. True, there are no tomatoes in it anymore. Bulgarian pepper is used here. But, I’ll tell you a secret, if you take tomatoes instead, then the final taste will not change.

Ingredients:

• Hot pepper with seeds - 2kg
• Bulgarian pepper without seeds - 1kg
• 3 heads of garlic
• 1 tbsp salt
• 2 tbsp sugar
• 1 tbsp vegetable oil

Enough ingredients for 5 jars of 0.5 l

Cooking:

As you may have guessed, we need to twist all the ingredients in a meat grinder, having previously cleaned them.

Take only red pepper so that adjika has the “correct” color

We send the twisted vegetables to the pan, add salt, sugar and pour in sunflower oil.

Place the saucepan over medium heat and bring the mixture to a boil. After boiling, reduce the heat to a minimum and cook for another 30 minutes, stirring occasionally.

After 30 minutes, the pan can be removed from the heat and hot adjika can be laid out in pre-sterilized jars.

As you can see, there are no difficulties in preparing adjika for the winter. All it takes is a little patience.

I hope that the article was useful for you and chose for yourself the recipe that you liked.

Thanks for attention.

Recipes for the most delicious homemade adjika:

Today we’ll talk about the most wonderful spicy appetizer, which is customary to smear on a piece of fresh fragrant bread, Her Majesty the Queen on our table, incomparable adjika. It’s good to consume this queen even with a bite with hot soup, even with meat on the coals ... she will go with a bang to any savory dish!

The benefits of adjika are undoubtedly great, not only does it retain the entire set of vitamins and trace elements that make up the products, its components, but in general it has a beneficial effect on increasing metabolism, improves appetite and has some antiviral effect.

Well, at first the simplest recipes and gradually complicate.

The most delicious homemade adjika - Abkhaz hot spicy adjika for the winter

The recipe is classic, traditional, original. The easiest to prepare, literally a ten-minute matter.

Products:

• a pound of hot red pepper, slightly dried in the sun, if you don't want it too spicy, take out the seeds,
• a good bunch of cilantro, preferably harvested during flowering,
• a small bunch of sprigs of young dill,
• bunch of parsley leaves
• 5 heads of garlic,
• 3 table spoons of suneli hops,
• a glass of coarse salt,
• you can add a couple of handfuls of walnut kernels - for an amateur.

Clean, wash, dry everything. Scroll through a meat grinder, salt, mix and scroll a few more times to get a homogeneous paste. Even better, use a food processor with a sharp knife and chop everything into dust.

Let it brew on the kitchen table for a couple of days. Divide into jars or food containers and store in the refrigerator.

Homemade adjika - a recipe with horseradish

The invention is already Russian culinary specialists. The people call it differently - horseradish, gorloder, horseradish. Simple and quick to prepare, a set of products for her in August in every garden with a shaft. Keeps great in the fridge all winter.

• tomatoes very ripe kilogram,
• horseradish - a tenth of the tomatoes classically, but who likes more spicy add more,
• a couple of pods of hot red chili,
• a couple of heads of garlic
• spoon with salt on top.

Here, in working with horseradish, a meat grinder is preferable than a food processor, the texture of horseradish is too viscous.

So, wash, clean, dry everything. We turn through a meat grinder and mix well. When we skip horseradish, it is better to put a plastic bag on the meat grinder and tie it on the outlet neck - it will not pinch your eyes. Or throw all the components interspersed, also to reduce the ingress of horseradish vapor into the air.

Salt, mix thoroughly until the salt is completely dissolved.

We place in sterile dry jars and put them in the refrigerator or cellar.

It is very suitable for any first or second course as an addition to bread on cold winter evenings.

Well, very fast and delicious! Guests and family will appreciate the table perfectly.

Ingredients:

• ripe tomatoes 3kg,
• hot pepper only 4pcs,
• sweet pepper, preferably red 5pcs,
• garlic 10 large teeth,
• onion 5pcs,
• ½ cup vegetable oil,
• table vinegar 9% 5 50 ml,
• salt - a spoon with a large top.

We do it step by step:

1. Wash, clean, dry everything. Cut out the seeds from the pepper.
2. Twist in a meat grinder or chop tomatoes, peppers, onions and garlic in a blender.
3. Mix with vinegar and salt. Add the oil last and mix thoroughly.
4. In sterile dry jars and put in the refrigerator or cellar.

It will be very tasty at the table!

Video recipe: spicy adjika for the winter - you will lick your fingers

Open a jar of such a burning blank on a winter day and remember those summer times with barbecue.

This recipe will be more complicated and more time consuming, but the result is worth it, take my word for it. In addition, such a blank can be stored in the cellar for years, if necessary.

The fact is that this adjika, unlike the previous ones, we will cook with you.

• tomatoes large, very ripe 3kg,
• large carrot 1.5 kg,
• bell pepper 2kg,
• garlic 10 cloves,
• chili pepper 2 pods,
• salt 2 tables. spoons,
• half cup sugar
• vegetable oil half a glass,
• table vinegar half a glass, can be replaced with apple cider vinegar.

Now cooking:

1. Wash everything, clean, cut out the seeds from the pepper, dry it.
2. Cut the tomatoes into large pieces in a saucepan, pour half a glass of water and bring to a boil over medium heat. We do not let it boil, we immediately remove and cool. On a sieve we roll back the skins and seeds, we get a thick tomato juice with pulp.
3. Grind carrots and peppers in a blender. We put it on a small fire for an hour and a half.
4. Add crushed garlic, salt and sugar, pour in vinegar, mix and let simmer for another 5 minutes.
5. Remove from the stove and quickly lay out in sterile jars, roll up, turn over and under a fur coat until completely cooled.

This option gives scope to your imagination. You can experiment on the basis of this recipe as you like, adding any vegetables and even fruits to it during cooking - everything will be delicious.

Delicious adjika from zucchini in Belarusian

Another unusual recipe, its other name is adjika with zucchini in Belarusian.

• zucchini 3kg,
• carrots half a kilo,
• sweet pepper half a kilogram,
• tomatoes a kilogram and a half,
• garlic peeled glass,
• ground red pepper 2.5 tablespoons,
• vegetable oil glass,
• salt 2.5 table. spoons,
• sugar glass.

The preparation is the simplest:

1. As usual, wash, clean, dry everything. Scroll through a meat grinder or chop in a food processor, garlic too, but in a separate bowl.
2. Mix the resulting vegetable paste with vegetable oil, add sugar and boil in a large roasting pan with a thick bottom for about forty minutes.
3. Add hot pepper and garlic, simmer for another five minutes.
4. Remove from heat, place in sterile jars and roll up. Turn over and under a fur coat until the morning.

The taste of this adjika is tender, sweet with piquant sourness, not very spicy.

Adjika homemade - a recipe for the most delicious homemade adjika for a twist

The so-called bitter. A dish for real men - very spicy!

• tomatoes 5 kilograms,
• carrots 2 kilograms,
• 300 grams of hot chili,
• kilogram of garlic
• paprika kilogram,
• vegetable oil 200g,
• salt spoon with a large top.

Wash, peel and dry all vegetables. Scroll through a meat grinder or chop in a food processor. Put in a saucepan, add oil and salt. Simmer for about an hour over low heat, stirring occasionally. Place in sterile jars and seal. Cool down under a fur coat.

More interesting articles on homemade preparations for the winter:

1. Pickled zucchini

How to cook adjika without bell pepper at home - with eggplant and honey

But with eggplant! Somewhat exotic, but tasty - you will lick your fingers!

You will need:

• tomato 3kg,
• eggplant 2kg,
• garlic 0.5 kg,
• 4 hot chili pods
• a glass of vegetable oil
• half a glass of table vinegar 9%,
• parsley to taste, if you really like it, then a good bunch,
• dill is also at your discretion,
• 3 large spoons of sugar
• Salt table. spoon with a large slide,
• three tablespoons of honey, as much as you scoop.

Chop all vegetables in a food processor. Eggplant for greater sophistication can be cut into small cubes. Put in a large roasting pan, salt, mix with sugar, butter and simmer over low heat for about 50 minutes.

Add honey and stir thoroughly. Add finely chopped fresh herbs, boil for a couple of minutes and add vinegar. Stir and let stand for a few minutes. Put in sterile jars, put on the lid and cool under a fur coat.

Honey will give the dish a special charm!

How to cook the most delicious homemade adjika with apples

Also somewhat exotic and unusually tasty recipe.

Products:

• tomatoes a little more than a kilogram,
• sweet paprika 0.5 kg
• apples 0.5 kg, preferably sour,
• hot chili 3 pods,
• carrots 0.5 kg,
• garlic 2 heads,
• table salt. a spoon,
• vinegar table half a glass,
• vegetable oil half a cup,
• sugar half a glass.

Cooking:

1. Wash and dry ingredients. Remove seeds from peppers and apples.
2. Chop all vegetables except garlic in a blender to dust and put in a large roasting pan.
3. Simmer for approximately 1 hour 20 minutes.
4. Add crushed garlic, oil, sugar, salt and vinegar to the resulting mass and mix. Boil for three more minutes.
5. Place in sterile jars, roll up and leave to cool upside down under a fur coat.

Very tasty and fragrant!

Recipe for homemade adjika without vinegar with plums or cherry plums

But at the same time it is very unusual, because with plums or cherry plums, whoever likes what!

Ingredients:

• 1kg plums, preferably unripe or cherry plums,
• 15 good garlic cloves
• 2 hot chili pods
• 5 kg sweet paprika, ¼ teaspoon ground black pepper, coriander, cloves,
• on a small bunch of greens that you find - dill, basil, tarragon, parsley,
• tomato paste 1 spoon,
• salt table spoon with a small top,
• half a glass of sugar.

Cooking:

1. Rinse vegetables thoroughly, remove pits and seeds from peppers from plums, dry.
2. Chop plums, peppers and all herbs in a food processor.
3. Salt, add sugar, ground spices, tomato paste, mix thoroughly and simmer for about half an hour on a small fire.
4. Add finely chopped garlic and boil for another three minutes.
5. Place in jars and seal. Inverted under a fur coat until completely cooled.

Bon Appetit!

Delicious adjika with carrots for the winter

Carrots alone will be a bit boring, so let's add pumpkins to it too! And we get a completely unique recipe. It is a pity that it is not stored for a long time, so it is better to make a half portion to eat quickly!

Products:

• per kilogram of carrots and pumpkins,
• half a kilo of onion and sweet pepper,
• 2 chili pods
• half a glass of vegetable oil.
• a bunch of cilantro and basil,
• garlic 10 cloves
• lemon,
• a tablespoon with a little salt.

Cooking:

1. Wash all the main vegetables, peel, remove the seeds from the pepper, cut into pieces and put on a baking sheet. Cover with foil and bake for forty minutes.
2. Cool and grind in a blender along with chili pepper, lemon, garlic, herbs and salt.
3. Serve straight to the table!

From the history of spicy snacks

Adjika - the word itself is of Abkhazian origin and means, in fact, bread and salt, a welcome meal when meeting dear guests. Rubbed her wives of Caucasian horsemen in the old days on a stone, investing a lot of time and effort into this unpretentious occupation. But we are modern and advanced people, so we won’t kill ourselves like that. There are combines, blenders, meat grinders in our kitchens - so let them twist, and tinder, and crumple, and we will look after them!

Initially, it was a paste-like salty mass of red color, which includes various components, red hot pepper and garlic, coriander and blue fenugreek ... Do not be afraid of blue fenugreek, it is called cleverly utsho-suneli, it is almost always part of all of us well known hops-suneli.

However, over time, people have learned to add a lot of other healthy and nutritious vegetables and even fruits with nuts to adjika, making it less salty and spicy, quite suitable for our inexperienced European stomach.

The color has also changed, now green adjika is also prepared from green pepper. It is very convenient to use it mixed with sour cream or mayonnaise to prepare various sauces and as a seasoning for soups.

Home cooking rules

Immediately here I will tell you some general rules when preparing adjika, so as not to be repeated in every recipe and I will highlight them in italics:

• Wash vegetables and other components thoroughly and be sure to dry them on a towel, especially for those recipes that are not heat-treated - not a drop of water should get into the dish!
• Be sure to sterilize jars and lids and let them dry!
• Important!!! First we sterilize the jars - then we start cooking!
• It is advisable to work with hot hot peppers with gloves so as not to get burned!

Well, perhaps, that's all about adjika, a delicious, fragrant and varied seasoning that takes its place of honor on my table. Hopefully yours is now too!