Recipe for raw adjika from pepper, garlic and hot pepper

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Prepared by: Marina Sofyanchuk

07/01/2016 Cooking time: 1 hour 0 min

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Our family really loves spicy adjika. It prepares very quickly, and it is very convenient. Although it can be stored for a long time, I still like to make small portions and different ones each time so as not to get bored.

"Spicy" cooking secrets

The main ingredients of adjika are hot pepper and garlic. This seasoning is valuable because it can be stored for almost decades, maintaining its taste and aroma, even without the addition of vinegar and sugar. In addition to ground ingredients, you can use unripe tomatoes, apples and even horseradish as a base.

Abkhazia and Georgia are fighting for the right to be called the historical homeland of adjika. But what they have in common is pepper. True, Abkhazians take bitter pepper, while Georgians take bittersweet pepper. At the end of the day, both options are very hot and salty, so they are part of complex side dishes, pickles or snacks.

In Russia, a softer version of adjika with a tomato base, Siberian and with horseradish is very popular. Spicy adjika for the winter is prepared in the following ways: by boiling, raw cutting and as a result of fermentation.

How to cook spicy adjika from tomatoes, garlic and pepper with cooking

This is another recipe that has been proven over the years. Adjika turns out very tasty and moderately spicy. It's quite simple to prepare. The finished dish is placed in jars and does not require sterilization. It is stored for a long time in a twisted form. We highly recommend you try it.

We need:

2 kg bell pepper;
2.5 kg tomato;
1 PC. hot hot pepper;
3 pcs. garlic;
2.5 tablespoons of salt;
1/3 tbsp. vegetable oil;
1 tablespoon sugar;
3/4 tbsp. 9% vinegar.

Preparation:

Wash the peppers and tomatoes, remove the seeds from the bell peppers. We cut everything into pieces so that it is convenient to chop it later.
Pass the tomatoes and peppers through a meat grinder.
Place the rolled vegetables on the fire. After boiling, cook the mixture for another 20 minutes. When cooking, the pulp may settle to the bottom, so be sure to shake the mixture to prevent it from burning.
Peel the garlic and then cut the hot pepper into pieces. Grind everything in a blender.
After the mixture placed on the stove has boiled, add salt, sugar and vegetable oil. Throw in garlic and pepper. Then mix all the parts. Leave to simmer for another 15 minutes.
The final step is to pour vinegar - this is the last ingredient. Bring to a boil.
Our aromatic and tasty sauce is ready. You can fill prepared jars with it: place the prepared adjika in a sterilized container. We twist it.
Now turn the jars upside down. Cover the top with something warm. After they have cooled, you can safely put them on a shelf in the pantry.

A delicious snack is ready!

Adjika from apples

Ingredients

For 5 ½ l cans:

1 kg of any bell pepper;
100 g red hot pepper;
1 kg of tomatoes;
500 g sweet and sour apples;
2 tablespoons salt;
1 teaspoon pepper mixture;
100 g garlic;
50 ml vinegar 9%;
100 ml vegetable oil.

Preparation

Remove stems and seeds from bell and hot peppers. Cut the tomatoes into large pieces. Peel and core the apples and cut into large slices.

Grind peppers, tomatoes and apples through a meat grinder. Place everything in a saucepan over medium heat, add salt and pepper mixture. Stir, bring to a boil and cook for 20 minutes.

5 minutes before the end of cooking, add chopped garlic, vinegar and oil to the adjika. Place adjika in sterilized jars, roll up, turn over, wrap and cool. Store the workpieces in a cool, dark place.

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Spicy adjika made from chili peppers

Real Caucasian adjika is prepared only from hot peppers. Depending on the type of pepper, the spiciness of the dish varies. Additionally, the final pungency can be reduced slightly by removing the seeds from the pods.

Ingredients:

hot pepper - 560 g;
garlic - 2 heads;
salt - 65 g;
hops-suneli - 1 tablespoon;
a bunch of cilantro.

Preparation:

The pungency of garlic and pepper is ensured by substances with antibacterial properties, thanks to which the finished adjika can be safely placed in jars and closed without sterilization.
The washed pepper is separated from the stem and passed through a meat grinder along with peeled garlic cubes.
Combine the resulting sauce with salt, finely chopped cilantro and khmeli-suneli.
Adjika is placed in clean jars and stored in the cold.

Adjika from peppers and tomatoes for the winter

If you want to prepare a snack that will last for a long time, then pay attention to this recipe.

Products:

Tomatoes – two kilograms.
Hot pepper – 200 grams.
Bell pepper – 900 grams.
Garlic – 200 grams.
Greens – 15 grams.
Refined sunflower oil – 100 ml.
Vinegar 9% - 70 ml.
Sugar - three tablespoons.
Salt - one and a half tablespoons.

Adjika is prepared from red hot pepper as follows:

Wash and peel the vegetables.
Slice the peppers, remove seeds and stems.
Grind the prepared products in a food processor.
Transfer the resulting puree into a saucepan and bring it to a boil. After this, reduce the heat and cook the adjika for 35 minutes.
When the specified time has elapsed, pour oil and vinegar into the saucepan and add spices. Cook the sauce for another half hour.

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

Armenian adjika for the winter

The secret to this unique snack is using lots of greens. It is she who gives this simple dish a special taste and unique aroma.

List of required ingredients:

Tomatoes – 3 kg.
Pepper - 2 kilograms.
Chili pepper - 300 grams.
Garlic and herbs - 200 grams of each component.
Khmeli-suneli - 30 grams.
Vegetable oil - glass.
Sugar - half a glass.
Sea salt - 1/3 cup.
Vinegar 9% - 100 ml.

Recipe:

Grind the tomatoes in a blender, transfer the puree to a frying pan and put on fire.
Peel the pepper, chop and add to the tomatoes.
Cook the ingredients together for 10 minutes, then add oil and reduce heat.
While the adjika is cooking (this will take an hour), prepare the dressing. To do this, mix seasonings with chopped herbs, sugar, salt and garlic. Grind the products with a blender and mix.
Mix the finished adjika with the dressing and wait until it cools completely.

Transfer the snack into sterile jars, close them with lids and place them in the refrigerator.

Adjika from tomatoes and sweet peppers

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

Sweet bell 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 adjika made from red sweet pepper? Read the detailed recipe here:

Process and chop all vegetables using a food processor. Don't forget to remove the seeds from the hot pepper before doing this.
Combine the resulting mass with tomato paste, salt and spices.
Add vegetable oil to the adjika, transfer the snack into jars and store it in the refrigerator.

Now you can complement your main dishes with delicious and aromatic homemade sauce.

Traditional recipe for adjika in Abkhazian

Cooking adjika in Abkhazian style according to the traditional recipe is very simple. Cooked adjika has a piquancy, indescribable aroma and a special taste that can increase appetite. Should not be consumed by people who do not like spicy foods.

Important: it is not recommended to eat this adjika for people suffering from diseases of the gastrointestinal tract, pregnant and lactating women, as well as children.

The seasoning goes well with fish, meat and vegetable dishes, and can be consumed while on a diet. The classic adjika recipe excludes the addition of tomatoes, apples, carrots or onions.

Ingredients for preparing adjika in Abkhazian style:

1 kg of red and green hot peppers;
coriander seeds - 100 grams;
fenugreek - 100 grams;
head of garlic;
salt - 50 grams.

Important: You should use gloves when handling hot peppers to avoid skin burns.

Do not touch mucous membranes without first washing your hands thoroughly with soap. If, after trying adjika, it causes a “fire” in your mouth, under no circumstances drink it with water, as the burning sensation will only intensify. We recommend eating a piece of butter or drinking milk.

Cooking instructions:

Wash the peppers thoroughly and remove the stems.
Heat a frying pan and toast the coriander until the color changes, stirring constantly.
Remove the coriander from the stove and pour into a separate container.
Fry the fenugreek and mix it with the cilantro.
Grind the spices in a coffee grinder.
Grind the garlic with a garlic press.
Wash and chop the cilantro.
Grind the pepper with a meat grinder, add garlic and herbs.
Beat the resulting consistency using a blender.
Add salt, ground spices and stir.
Blend everything again with a blender until smooth.
Place the resulting adjika into prepared containers.

Adjika recipe for winter with cooking

Hot sauce can be prepared in several ways; if you choose a boiled adjika recipe, its storage will be much longer than the raw version.

This recipe is unusual because green tomatoes are used for cooking, adding sourness to the sauce. If desired, green tomatoes can be replaced with red ones.

For the hot sauce you will need:

green tomatoes – 4 kg;
1 spoon of vegetable oil;
3 tablespoons of salt;
50 g Khmeli-Suneli seasoning;
tomato paste or hot sauce – 500 ml;
3 chili peppers;
one bunch of dill and parsley.

Green adjika with cooking, recipe:

Wash the vegetables and grind them in a meat grinder. If desired, carrots and apples can be added to the recipe, which will soften the taste of the spicy seasoning. Alternatively, green tomatoes can be cut into quarters - if desired.
Mix the ingredients and place the resulting mass in a bowl over low heat. Simmer for an hour, stirring occasionally.
At this time, jars and lids should be sterilized.
3-5 minutes before readiness, add chopped herbs and stir.

Distribute the thick sauce among the jars, turn them upside down and wrap them in a warm blanket. Place in a cool place after cooling.

Adjika with zucchini for the winter

Unlike caviar, this zucchini will be spicy, but very tasty. Any herbs with spices are allowed, but garlic and hot pepper remain the main favorites for hot seasoning. To preserve adjika for a long time, you need to add vinegar.

What components are needed:

1 kg of zucchini;
3 small tomatoes;
1 red bell pepper;
2 chili pods;
15 cloves of garlic;
2 tablespoons sugar;
2 tbsp. l. vinegar;
spices 1.5 teaspoons;
mint leaves with fenugreek.

Preparation of adjika from hot peppers and vegetables:

Take a zucchini, peel it from seeds and peel.
Remove the seed core from the peppers.
Peel the garlic.
We attach the meat grinder to a table or cabinet and pass all the ingredients through it.
Place a saucepan on the stove and add the ground tomato-zucchini mixture into it.
Add spices and cook for about 20 minutes.
When ready, put the snack in jars and close the lids.

After the sauce has settled in the kitchen, we move the container to the basement or pantry.

Recipe for spicy adjika for the winter - seaming

Not only the recipe and adherence to cooking rules are important, but also the subsequent seaming. If the twisting technique is incorrect, there is a risk of product damage and cans exploding.

To prepare the spicy seasoning you will need:

tomato paste or sauce – 0.25 l;
spoon of salt;
200 ml vinegar;
6 large spoons of sugar;
2-3 pods of hot pepper;
200-250 g peeled garlic;
sweet pepper – 1 kg.

The resulting amount of ingredients yields three 0.5 liter jars of thick sauce.

Step-by-step preparation:

Wash the pepper, remove the insides and cut lengthwise into several pieces.
Cut the chili pepper into several parts, first cutting out the tails.
Grind sweet and bitter peppers in a meat grinder, add crushed garlic.
Pour the mixture into a saucepan, add acetic acid and sugar. Cook over low heat for a third of an hour. At the end, add tomato paste (sauce) and salt to taste.

After the adjika itself is ready, you should begin the process of rolling up the cans.

Recipe for spicy adjika for the winter - seaming:

Wash the jars well with laundry soap and sterilize. To do this, you need to boil a pan or any other container with water. Place the jars with the neck down so that the steam can treat the inside surface. 10-20 minutes are enough for sterilization.
Place the lids in boiling water for 10 minutes.
Place the seasoning into prepared jars and roll up using a twist. After which it is recommended to turn the jars upside down.

After the adjika has cooled, put it in the refrigerator or other cool place.

Adjika made from pepper, garlic and walnuts

Ingredients:

red hot pepper - 1.5 kg;
walnuts - 1 cup;
garlic - 2 heads;
dried basil - 2 teaspoons;
coarse salt - 1.5 teaspoons;
fresh cilantro - 1 bunch.

Pour hot water over the pepper, close it with a lid and leave for one hour. In a food processor, chop nuts, garlic, cilantro, basil, salt and prepared pepper. You can also use a meat grinder for this. Then we transfer the adjika into jars and eat it with meat dishes.

Spicy adjika from cucumbers

A very unusual option is adjika, made from hot green peppers and cucumbers. Everyone is accustomed to adjika based on peppers, tomatoes or zucchini, so this recipe will definitely amaze lovers of unusual dish combinations. This adjika can be prepared in reserve and served with your favorite dishes, both meat and vegetable.

Ingredients:

cucumbers - 2 kg;
tomatoes - 200 g;
hot pepper - 5-6 pcs.;
garlic - 1 head;
vegetable oil - 50 ml;
vinegar - 50 ml;
salt.

Preparation:

Blanch the tomatoes, peel them and blend with a blender.
Grate the cucumbers and add them to the tomatoes.
Add oil, salt, put on the stove, bring the mixture to a boil, and then reduce the heat to low.
Puree garlic and pepper (without seeds), pour into cucumber-tomato mixture, stir.
Cook adjika for another 10 minutes.
Pour in vinegar and simmer for another 2 minutes. Then pour the sauce into sterilized jars, close them well and first put them under a blanket, and after 2 days place them in a cool place for storage.

Adjika from tomatoes

Ingredients

For 4 ½ liter jars:

2½ kg tomatoes;
500 g red bell pepper;
1 red hot pepper;
150 g garlic;
½ tablespoon salt;
100 g sugar;
50 ml vegetable oil;
25 ml vinegar 9%.

Preparation

Cut the tomatoes into large pieces and cut out the places where the stalks attach. Grind the tomatoes through a meat grinder.

Line a colander with gauze, place the tomato mixture there and leave for 30–40 minutes to drain the juice. Then you won’t have to evaporate the liquid from adjika for a very long time during cooking.

Remove seeds from bell peppers. Cut off the tail of the hot pepper. There is no need to remove the seeds from it. Grind the peppers and garlic cloves through a meat grinder.

Transfer the tomato mass into a saucepan, add the twisted vegetables, salt, oil and vinegar. Stir and place over medium heat. Bring to a boil and cook, stirring, for another 30 minutes. If adjika seems a little liquid to you, you can cook it longer.

Distribute adjika into sterilized jars and roll up. Turn the jars over, wrap them and cool completely. Store the workpieces in a cool, dark place.

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Adjika from green tomatoes and hot peppers

An incredibly tasty winter snack is made if you prepare it from young, milky ripe tomatoes.

Ingredients:

2 kg of milky ripe tomatoes;
1 kg of sweet pepper;
600 g hot chili;
1 tablespoon salt;
4 tbsp. spoons of sugar;
20 cloves of garlic;
250 ml vinegar.

Preparation:

After washing, peel and grind the vegetables.
Pour salt and sugar into the pan with the vegetable puree and cook for half an hour.
After stewing, pour vinegar, fill the jars with vegetable mass, and close them well with lids.
Let the jars cool under the blanket.

Adjika from red hot pepper

This appetizer will delight you with its deep, rich taste and ease of preparation.

Take these products:

100 grams of hot pepper.
500 grams of sweet bell pepper.
A 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 the products, and then adjust them to the desired taste with salt and pepper. If desired, you can add aromatic herbs and ground pepper to them.

Adjika can be put into jars and rolled up. But we offer you a special storage method. To do this, place the snack in ice trays and freeze it in the freezer. After this, transfer the adjika into a sealed bag, close it tightly and return it to the freezer. Now you can use the snack at any convenient time.

Spicy adjika from beets for the winter

Homemade adjika is prepared in different ways. An excellent option for recycling surplus harvest would be a wonderful spicy sauce made from beets and hot peppers. It is added to soups, served along with main dishes and simply spread on a piece of bread. Adjika will definitely appeal to all lovers of tasty and unusual food.

Ingredients:

beets - 300 g;
hot pepper - 4 pods;
garlic - 2 heads;
Tomato juice -1/2 liter;
vegetable oil - 20 ml;
sweet pepper - 200 g;
salt, sugar;
vinegar - 20 ml.

Preparation:

Peel, chop and grind the beets with vegetable oil using a blender.
Simmer the beetroot puree over low heat, then salt it and add sugar.
Cook, stirring, for 30 minutes.
Pour in vinegar and remove from heat after 2 minutes.
Beat everything with a blender, pour the finished sauce into a sterile container.
Place the jars in a warm place to cool slowly, and after 2 days you can move them to another room.

Recipe for adjika with carrots for the winter

Carrots add sweetness and mildness to the finished product, despite the amount of chili pepper used.

The recipe for adjika with carrots includes the following components:

2.5 kg of large tomatoes;
0.5 kg carrots;
0.25 l vinegar;
¼ cup salt;
a glass of white or brown sugar;
0.25 l sunflower oil;
several pods of hot pepper;
a glass of peeled garlic;
0.3 kg white onion;
0.5 kg of sweet pepper.

Step-by-step preparation:

Wash the vegetables. Cut the tomatoes, carrots and seeded red peppers into 4 pieces.
Grind vegetables using a blender or meat grinder.
Remove the tail from the chili and grind in a meat grinder along with the garlic.
Peel the onion and chop with a knife or grater.
Mix the ingredients in a saucepan and simmer over low heat.
After an hour, add vegetable oil, salt and white sugar, cook for another 60 minutes.
The initial volume of the product will decrease by 1.5 times. Add vinegar 30 minutes before cooking.

Pour the spicy seasoning into jars prepared for sealing. From this amount of products, about 2 liters of adjika are obtained.

Recipe for hot adjika with basil

Ingredients:

hot red pepper - 0.5 kg;
garlic - 400 grams;
green basil - two bunches;
cilantro - 1 bunch;
parsley - 1 bunch;
salt - 25 g.

Cooking method:

Wash the peppers well, remove the stems and discard the seeds.
Wash and dry the greens.
Mix all ingredients and mince 4 times until smooth.
Leave the resulting mixture in a container with a lid for 4 days, stirring occasionally.
Place adjika in jars and refrigerate.

Recipe for simple spicy adjika

The recipe for a simple spicy adjika is basic; its preparation does not take much time and effort. Adjika contains hot pepper, the quantity of which can be selected individually based on your taste preferences. In addition, you are allowed to “play” with various spices, which will make the seasoning even more aromatic.

The recipe for very spicy adjika for the winter consists of the following ingredients:

tomatoes – 2 kg;
sweet pepper – 1 kg;
sunflower oil – 130 ml;
salt – 1 spoon;
garlic cloves – ½ cup;
chili pepper – 2 pods;
vinegar – 130 ml;
white or brown sugar – 130 g.

Cooking method:

Using a meat grinder, grind tomatoes, chili and bell pepper.
Place the mixture into the prepared saucepan and simmer over low heat.
After 40 minutes, add vegetable oil, acetic acid, sugar, salt and your favorite spices. Cover with a lid and simmer for another 5 minutes.
Once cooking is complete, chop the garlic with a garlic press and add to the vegetable mixture. Mix well and let simmer for 5 minutes.
Without waiting for cooling, pour the sauce into pre-sterilized jars and roll up.

This recipe for delicious spicy adjika is very simple; even a culinary novice can prepare it.

Adjika from pepper, garlic and herbs

Required Products:

hot pepper - 500 g;
sweet pepper - 500 g;
garlic - 200 g;
dill - 2 bunches;
parsley - 1 bunch;
salt - to taste (1-2 teaspoons);
saffron - 1 teaspoon.

We pass all the prepared ingredients through a meat grinder, mix with the amount of salt you need and season with saffron.

Adjika from red pepper and beets

Homemade adjika for the winter can be prepared from all products that simply need to be disposed of so that they do not go to waste. The sauce, which is based on chili peppers and beets, is especially tasty and healthy.

Products:

3 - 4 beets;
5 pieces. Chile;
3-4 pcs. fleshy sweet pepper;
30 g sugar and salt;
10 cloves of garlic;
50 g vinegar and oil;
50 g tomato juice.

Preparation:

After peeling, puree the beets using a blender. Pour in the oil and bring it to a boil over low heat. Salt, add sugar.
Peel the garlic and pepper, puree them and mix with the beets. Pour in tomato sauce.
Bring to a boil and cook for about half an hour.
Pour vinegar into the mixture and remove from heat.

Mix the adjika thoroughly again with a blender, put it in jars, roll it up with metal lids and cover it with a blanket.

How to cook “Adjika from pepper”

Prepare all the necessary ingredients.

Remove seeds and stems from both types of pepper. Rinse thoroughly under running water.

Cut the pepper into small pieces, grind it together with the garlic using a meat grinder or blender into a paste.

Pour vinegar into the resulting slurry.

Add sugar and salt, stir well. Leave for 1 hour for the adjika to become spicy.

Transfer the adjika into small jars, seal tightly and place in the refrigerator.

With apples

tomatoes - 2.5 kg;
apples - 0.5 kg;
carrots - 0.5 kg;
bell pepper - 0.5 kg;
hot pepper - to taste;
garlic - 0.1 kg;
salt - 2 tablespoons;
sugar - 0.1 kg;
9% acetic acid - 1 tbsp.;
Sunflower oil - 1 tbsp.

Preparation:

The tomatoes are washed, peeled, and cut in half.
Wash the apples, remove the core and cut them into quarters.
The peppers are washed and the seeds are removed.
Garlic is peeled.
All ingredients are ground in a meat grinder.
Cook the mixture for 1 hour. The cooking time can be increased up to 2 hours depending on the desired thickness of the product.
At the end of cooking, add salt, sugar, vinegar, chopped garlic and hot pepper.
Bring to a boil and cook for another 10-15 minutes.
Adjika is placed in jars, sealed with metal lids, placed on the lids and covered with a blanket.

It is better to store snacks in the apartment, but not in the refrigerator. Use for snacks, appetizers, in addition to main courses.

Recipe for adjika with ranetki for the winter

The recipe for adjika with ranetki for the winter is one of the tasty and less spicy options that even children love to eat. The apple pulp gives the seasoning a slight sweetness and a special aroma.

Adjika from ranetki, recipe includes the following components:

1 kg ranetki;
2.5 kg medium carrots;
800-900 g bell pepper;
0.2 kg chili pepper;
a bunch of dill and parsley;
1 tbsp. l. salt;
200 g white or brown sugar;
a glass of peeled garlic;
200 ml vegetable oil.

The resulting ingredients yield about 3 liters of a savory product.

Recipe:

Cut the tomatoes in half.
Peel the garlic, rinse the herbs and dry.
Remove seeds and stems from sweet peppers and cut into 4 pieces. Remove only the tail from the chili pepper.
Peel the apples and cut them into 2-4 parts, first removing the core.
In separate bowls, chop the garlic with chili pepper and dill with parsley.
Grind the vegetables in a meat grinder or use a blender. Place the mixture in a saucepan and let simmer over low heat.
After an hour, add herbs, hot dressing, vegetable oil, salt and sugar. Wait until it boils and remove the splits.

Sterilize the container for rolling, place the savory mixture into it and roll.

Adjika "Russian"

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

To do this you will need:

Tomatoes - 8 kilograms.
Red pepper - 1 kilogram.
Red chili pepper - 2 pieces.
Onion - 1 kilogram.
Garlic - 5 cloves.
Parsley - two bunches.
Vegetable oil - 300 grams.
Mayonnaise - 300 grams.
Dry mustard - a tablespoon.
Black pepper - a teaspoon.
Salt - three tablespoons.
Sugar - eight tablespoons.
Vinegar essence - a teaspoon.

If you don’t know how to prepare red pepper adjika for the winter, then carefully read the detailed recipe for this snack:

First, sort, peel and rinse the vegetables.
Pass them through a meat grinder along with the herbs.
Transfer the puree into a container of a suitable size, add salt and season with spices.
Cook food on fire for 1 hour.
Mix the sauce with mayonnaise, mustard and vinegar. Cook adjika for another half hour.

Roll up a snack. From the specified set of products you will get 10 half-liter jars.

Description of preparation:

Classic adjika is prepared from tomatoes, carrots and hot peppers with the addition of various spices and herbs.
This is the adjika I prepare most often, but I also like to experiment. I especially like adjika made from bell pepper. I like the taste and also the look: bright, green, very original and interesting. This adjika is prepared very simply and quickly, and can be stored in the refrigerator for six months. True, I have not yet been able to check this, because we ate it much earlier. I also offer you my recipe for making adjika from pepper. Purpose: For lunch / For dinner / Inexpensive Main ingredient: Vegetables / Bell pepper / Hot pepper Dish: Preparations / Snacks / Adjika / Spicy

Adjika with horseradish

This appetizer is quick and easy to make and you can store it on the shelf in your refrigerator.

Ingredients:

Baku tomatoes - 2 kilograms;
sweet pepper - 1 kilogram;
garlic - 300 grams;
hot pepper - 300 grams;
horseradish (root) - 300 grams;
salt - glass;
The answer is 9% - a glass.

Adjika with horseradish and chili is prepared according to this recipe:

First, peel the sweet and bitter peppers, and then mince them. Do the same with tomatoes.
Chop the garlic and horseradish, then mix them with other products. Add salt and vinegar to them.
Mix the resulting mass thoroughly and place in jars.
Serve the appetizer with bread, meats and poultry.

Adjika from apples and peppers

Try a great snack that has a tangy-sweet taste. To prepare it you will need the following ingredients:

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

Even an inexperienced housewife can handle this simple recipe. Adjika from red bell pepper is prepared as follows:

Cut the peppers into strips and cut the tomatoes into quarters.
Wash the apples and cut into slices, remembering to remove the core.
Peel the carrots and cut into pieces.
Grind the prepared products so that you get a homogeneous mass.
Mix the puree with salt, vinegar and sugar. Boil the vegetables for one hour, then add chopped garlic and vinegar.

Pour adjika into pre-prepared jars and then seal them with lids.