Features of the preparation of a spicy pasty seasoning. TOP-13 best step-by-step recipes for adjika pepper with and without boiling. Video recipes.
Adjika pepper is a Caucasian pasty seasoning with a pungent taste that perfectly complements meat dishes, but can also be an ingredient in soups, sauces, used to make curd snack pasta, marinate barbecue or accompany brine cheese. Of course, you can buy adjika in every supermarket, however, cooked at home, it does not contain chemical preservatives, dyes and flavor enhancers, and therefore is considered more useful, in addition, its taste can be varied at your discretion by introducing additional ingredients into the recipe.
Features of cooking adjika from pepper
Pepper Adjika is a pasty seasoning with a scalding, pungent taste that is usually served to accompany meat dishes. Abkhazia is considered the birthplace of fragrant pasta: here it is traditionally prepared on the basis of hot pepper, which is previously dried over the smoke of an oven for a special aroma, adding garlic to enhance the pungency, and salt, spices and herbs for a deeper taste. Blue fenugreek is also considered a must-have ingredient in classic adjika.
If the seasoning is prepared from ripe chili, it turns out to be a deep red, and if used unripe, it acquires a green tint.
Today there are a large number of adjika recipes that differ from the classic version. As a rule, it is based on 2 types of pepper at once - sweet Bulgarian and hot chili. Additionally, the same garlic is used, spices and herbs are added. In order to diversify the taste, the adjika recipe is supplemented with walnuts, peanuts, hazelnuts, and zucchini, eggplant or tomatoes are introduced to achieve satiety.
In addition, there are 2 ways to make adjika from pepper. The first involves cooking the vegetable pasta, while the second involves preparing the seasoning without boiling it and storing it raw in the refrigerator. The last variation turns out to be as useful as possible, since all vitamins are preserved in vegetables, and they are stored for a long time due to the large amount of chili and the addition of salt.
The classic recipe involves grinding the ingredients on a flat stone using a mortar and pestle, but you can also use a meat grinder or food processor to grind them. To obtain a fine, homogeneous consistency, the vegetable mass is additionally whipped using a submersible blender.
Secrets of making adjika from pepper:
- For a rich taste and thick consistency, use the fleshy vegetables.
- To achieve maximum pungency, do not peel the chili seeds.
- It is recommended to add rock salt, because it demonstrates the best properties of a preservative. But as a result of the use of iodized, fermentation occurs, which causes softening of vegetables.
- Water should not get into the adjika, therefore, after preparing the vegetables, they should be thoroughly dried.
- If you want to make a dry seasoning, the pepper pods must be dried beforehand.
Adjika from pepper is served with any meat and fish dishes, side dishes, combined with hot dishes. The seasoning is used for making okroshka and various sauces, snack pasta with cottage cheese. It can be eaten simply by spreading on bread, or a bite with pickled cheeses, used to marinate a kebab.
Important! Before cooking adjika and working with hot peppers, do not forget to wear rubber gloves, otherwise a burn is guaranteed.
TOP-13 recipes for adjika pepper for the winter
Traditionally, adjika is prepared on the basis of hot pepper, garlic and a lot of herbs are added to the appetizer, but you can go beyond one classic and make the searing seasoning more original. Further, the best recipes for making adjika from pepper at home for every taste.
Abkhazian adjika from pepper
Everyone has heard about the Abkhaz adjika. Still, its scalding taste cannot be forgotten by trying it once, and the aroma can be confused with another seasoning. In the classic version, spicy pasta is prepared on the basis of hot red pepper, which is ground with garlic, herbs and spices, but tomatoes and other vegetables are not used. It is served with any dishes to improve the taste, it is used as an ingredient in marinades.
- Caloric content per 100 g - 95 kcal.
- Servings - 4
- Cooking time - 20 minutes
Ingredients:
- Hot peppers - 250 g
- Garlic - 100 g
- Salt - 2 tablespoons
- Ground coriander - 50 g
- Hops-suneli - 50 g
Step-by-step preparation of Abkhazian adjika from pepper:
- According to the classical technology, after you cut the chili from the plant, it needs to be dried a little - within 3-4 days.
- After the specified time, you should wash the vegetables, peel the stalks and cut into 2 parts. We leave the seeds, the traditional version of the pasta has a scalding taste.
- We grind chili with a mortar and pestle, as is done in the homeland of adzhiki from hot pepper. You can also use a meat grinder or blender.
- At the next stage, we clean the garlic, rinse it, dry it and pass it through a press. Add to the pepper paste.
- Salt, add suneli hops, coriander and once again twist in a meat grinder until the salt is completely dissolved.
- To obtain a fine, homogeneous consistency, grind the mass again using a hand blender.
- It remains to pack adjika in small jars, which should be sterilized in advance. Tamp well and cover with lids.
Note! The classic recipe for Abkhazian adjika from bitter pepper involves the use of blue fenugreek. However, it is difficult to find, therefore, suneli hops are used, where it is included.
Georgian adjika from pepper
There is no single classic recipe for Georgian adjika: there are several dozen varieties, each region of Georgia has its own. But in any case, hot peppers, garlic and various spices and spices are used, sometimes walnuts are added for a special aroma and taste.
Ingredients:
- Hot pepper - 200 g
- Bell pepper - 2 pcs.
- Garlic - 100 g
- Walnuts - 200 g
- Coriander - 1 tsp
- Hops-suneli - 1 tsp
- Paprika - 1 tsp
- Salt - 1 tsp
- Grape or apple cider vinegar - 1 tablespoon
Step-by-step preparation of Georgian pepper adjika:
- Peel the washed hot pepper pods and cut into 2 parts. If you want to make a milder snack, be sure to remove the seeds.
- Bulgarian pepper should be processed in the same way.
- Peel the garlic and pass it through a press.
- We clean the walnuts and dry the kernels without adding vegetable oil in a dry frying pan.
- Before making adjika from pepper, all prepared ingredients must be twisted through a meat grinder or using a food processor. If you want to achieve a finer consistency, beat the vegetable mass additionally with an immersion blender.
- At the next stage, salt the fragrant paste and season with spices: it is customary to use ground coriander or its grains, suneli hops, paprika.
- To add a slight sourness, pour in some vinegar and mix thoroughly.
- Fill the ready-made pepper adjika without cooking in small 200 ml jars and store in the refrigerator.
Note! Georgian adjika is stored less than Abkhazian and is considered fit for human consumption within 2 months.
Russian adjika from pepper "Ogonyok" with tomatoes
A version of adjika made from pepper in the Russian style - with tomatoes, which goes well with borscht, potatoes with herring and black bread with bacon. In addition, it often acts as an ingredient in pickle or cabbage soup, it is used as a sauce base for meat dishes.
Ingredients:
- Sweet bell pepper - 1 kg
- Hot pepper - 200 g
- Tomatoes - 1 kg
- Garlic - 400 g
- Parsley root - 150 g
- Salt - 1 tablespoon
Step-by-step preparation of Russian adzhika "Ogonyok" with tomatoes:
- First of all, you should thoroughly wash the peppers, remove the stalks, cores. Leave the seeds with the chili for a pungent flavor in the aromatic paste.
- Cut the washed tomatoes into pieces, and peel the garlic and pass through a press.
- We wash out the parsley root and proceed directly to the preparation of adjika from pepper and tomatoes.
- Prepared vegetables should be twisted through a meat grinder or chopped using a food processor.
- Salt the resulting mass and leave for 2 days to gain taste, closing the container with a lid. Do not forget to stir the pasta periodically.
- After the indicated time, pack delicious pepper adjika into jars, which should be steamed beforehand.
- Place the workpiece in the refrigerator for storage.
Important! If you plan to store adjika for a long time (more than 1 month), double the amount of salt indicated in the recipe.
Siberian adjika from pepper with horseradish
The recipe for adjika from Siberia is not inferior in taste to the hot seasonings, the home of which is sunny Abkhazia. The base of the sauce is traditionally pepper - Bulgarian and hot, and horseradish root is responsible for the vigorous taste. Spicy pasta is great to accompany meat and fish dishes, goes well with barbecue and grilled sausages.
Ingredients:
- Bulgarian pepper - 500 g
- Hot red pepper - 5 pcs.
- Tomatoes - 300 g
- Horseradish root - 100 g
- Garlic - 2 heads
- Salt - 1 tablespoon
- Sugar - 1 tablespoon
Step-by-step preparation of Siberian adjika from pepper with horseradish:
- Cut the washed pepper into 2 parts, remove the stalks and seed pods, dry. If you want to get the most pungent flavor, keep the chili seeds.
- We wash the tomatoes and also dry them, spreading them on a paper towel.
- The next step is to peel the garlic and pass it through a press.
- We also clean and dry the horseradish root.
- Before making adjika from pepper and garlic with horseradish, twist the ingredients through a meat grinder.
- Add sugar to the resulting vegetable mass, salt it and send it to the refrigerator.
- After 5 hours, take out the adjika and pack it in jars, which should be sterilized first.
- Move the workpieces to a permanent place. This seasoning is stored for 2 months.
Important! The greater the proportion of horseradish and hot pepper, the longer the spicy seasoning can be stored.
Hot pepper adjika with basil
One of the hottest pepper adjika recipes. But, nevertheless, the seasoning is universal, as it is suitable not only for accompanying meat dishes and making sauces, but also for sandwiches, despite its burning taste.
Ingredients:
- Hot red pepper - 500 g
- Garlic - 400 g
- Green basil - 2 bunches
- Cilantro - 1 bunch
- Parsley - 1 bunch
- Salt - 2 tablespoons
Step by step preparation of hot pepper adjika with basil:
- First of all, you should wash the peppers and cut off the stalks. We do not take out the seeds, otherwise it will not be possible to achieve the scalding taste of the seasoning.
- Next, we rinse the greens and leave for a while to dry.
- Peel the garlic and pass it through a press.
- Before making hot red pepper adjika, twist the ingredients in a meat grinder several times.
- Salt, add garlic and pass through a meat grinder again to achieve a homogeneous consistency.
- We leave the resulting mass for several days in an enamel container, covering it with a lid.
- After the indicated time, we pack chili pepper adjika with basil in small jars and send them to the refrigerator for storage.
Pepper adjika nut
The appetizer turns out to be juicy and spicy, thanks to which it perfectly complements any meat dish, making its taste brighter and richer. It is made from 2 types of peppers - Bulgarian and hot, if you do not like too hot dishes, do not forget to clean the seeds from the chili. A lot of greens are also added, parsley is traditionally used, but you can use dill or cilantro.
Ingredients:
- Bulgarian pepper - 4-5 pcs.
- Hot pepper - 1-2 pcs.
- Garlic - 1 head
- Basil - 2-3 leaves
- Walnuts - 100 g
- Salt - 0.5 tsp
- Vinegar 9% - 1.5 tsp
- Hops-suneli - 0.5 tsp
- Parsley - 1 bunch
Step-by-step preparation of nut adjika from pepper:
- First of all, it is important to prepare the vegetables. Cut off the caps from the pepper, remove the seeds, rinse and grind as you like.
- Rinse the peeled garlic and herbs thoroughly.
- Before preparing pepper adjika, twist all the ingredients through a meat grinder. You can also use a food processor.
- Add the hop-suneli seasoning to the resulting vegetable mass and salt it.
- Peel the walnuts and send them there. You can also use peanuts or hazelnuts.
- At the next stage of preparing the snack, vinegar is poured in and vegetable oil is added if desired, but this is not an obligatory ingredient in adjika from bell and hot peppers.
- Stir the appetizer and pack in jars, close the lids tightly and send the blanks to the refrigerator.
Important! The shelf life of adjika pepper with nuts is 2 weeks.
Simple pepper adjika with aspirin
There are a large number of recipes for adjika pepper for the winter, many of them contain vinegar. However, if he is not in the house, you can make an aspirin-based condiment. It turns out very tasty too.
Ingredients:
- Sweet pepper - 3 kg
- Bitter pepper - 300 g
- Tomatoes - 10 kg
- Garlic - 0.5 kg
- Salt - 100 g (to taste)
- Aspirin - 30 tablets
Step by step preparation of simple pepper adjika with aspirin:
- First of all, we wash out the pepper, cut off the tails and carefully remove the seeds. You can leave the chili if you want the seasoning to be as hot as possible.
- Cut the washed tomatoes into pieces, peel the garlic.
- At the next stage of making pepper adjika, step by step we pass the prepared ingredients through a meat grinder.
- Salt the resulting mass, add pre-chopped aspirin and mix until a homogeneous consistency is achieved.
- We pack homemade pepper adjika into carefully washed jars, roll up and send for storage.
Baked pepper adjika with pumpkin
One of the most original recipes for adjika from bell pepper and chili. Thanks to the addition of baked pumpkin, the seasoning acquires a delicate consistency and an interesting aroma. Apples add a slight sourness.
Ingredients:
- Pumpkin - 500 g
- Bulgarian pepper - 200 g
- Hot pepper - 1 pc.
- Apples - 200 g
- Onions - 200 g
- Lemon - 1 pc.
- Garlic - 1 head
- Basil - 1 bunch
- Cilantro - 1 bunch
- Refined vegetable oil - 50 ml
- Salt - 1 tsp
Step by step preparation of baked pepper adjika with pumpkin:
- We clean the washed apples and peppers from the stalks, remove the seeds, cut into several parts.
- We wash the pumpkin and onion, remove the skin from them, chop.
- Prepared vegetables and fruits at the next stage of cooking adjika must be baked in an oven preheated to 200 ° C, after wrapping them in foil.
- After 35 minutes, peel the apple and pepper.
- Beat the baked vegetables using a blender.
- Next, we are preparing a dressing for adjika from sweet pepper and chili. Grind the garlic, lemon and herbs, fill with vegetable oil.
- Then add the resulting mass to the vegetable puree and mix thoroughly.
- Adjika from pepper and baked pumpkin is ready. Can be served at the table.
Fruit adjika from pepper with apples and plums
One of the most original recipes for adjika pepper for the winter, which is adapted for poultry and grilled fish. Thanks to the combination of vegetables and fruits, the lightest seasoning with a delicate consistency is obtained, which does not have a too scalding taste.
Ingredients:
- Bulgarian pepper - 1 kg
- Tomatoes - 2 kg
- Carrots - 1 kg
- Onions - 1 kg
- Apples - 1 kg
- Plums - 1 kg
- Garlic - 300 g
- Hot pepper - 200 g
- Parsley greens - 2 bunches
- Dill greens - 1 bunch
- Sugar - 150 g
- Salt - 2 tablespoons
- Vegetable oil - 200 ml
- Vinegar 9% - 100 ml
Step by step preparation of fruit adjika from pepper with apples and plums:
- Prepare all the ingredients for the snack: wash, remove stalks, seeds and seeds, and don't forget to peel. If you want it to turn out more spicy, leave the seeds in the chili.
- Twist vegetables and fruits through a meat grinder.
- Send the resulting mass to the fire and cook until tender, it will take about 1 hour. During cooking, pepper adjika should be stirred, otherwise it will burn.
- In the meantime, you need to peel and wash the garlic, pass through a meat grinder and send to the pan.
- Next, chop the herbs and pour it into the adjika.
- In the next step, add vinegar, vegetable oil to the snack, add sugar, salt to taste and mix thoroughly.
- Continue to cook the pepper adjika with apples and plums for another 20 minutes.
- When ready, fill sterilized jars with hot snacks, then seal tightly, turn upside down and, after cooling, transfer to a permanent place.
Light adjika from hot and bell peppers
Traditionally, adjika has a pungent taste, if you don't like it, make a lighter version that involves using it along with hot bell peppers. The seasoning prepared according to this recipe turns out to be sweet and sour, with a light peppercorn.
Ingredients:
- Red bell pepper - 1 kg
- Red hot peppers - 4-6 pcs.
- Garlic - 300 g
- Vinegar 9% - 50 ml
- Sugar - 4 tablespoons
- Salt - 1 tablespoon
Step-by-step preparation of light adjika from hot and bell peppers:
- At the first stage, we clean the washed peppers from seeds and cut them into pieces.
- Next, clean the garlic.
- We twist the prepared ingredients through a meat grinder several times. You can also use a food processor for this purpose.
- If you want to achieve a finer and more uniform consistency, beat the vegetable mass additionally using the hand blender.
- Salt, add sugar, pour vinegar into adjika from peppers and mix thoroughly.
- Now you should leave the seasoning for a few hours to infuse.
- After 3-4 hours, you can pack it in pre-steamed jars and rearrange it for storage in a cold place.
Green pepper adjika
Another visiting card of Abkhazia is green pepper adjika. It turns out to be incredibly hot, as it is prepared exclusively with chili without adding any other vegetables. Traditionally served with lamb roasted on a skewer.
Ingredients:
- Bitter green peppers - 6-8 pcs.
- Garlic - 1 head
- Cilantro - 1 bunch
- Salt - 1 tablespoon
Step by step preparation of green pepper adjika:
- We wash the vegetables thoroughly, remove the stalks and cut into several parts. Since it is supposed to prepare the most burning seasoning, we do not remove the seeds from the chili.
- Next, you should rinse the greens under running water and wait until it is completely dry.
- At the next stage, we twist the vegetables using a meat grinder or food processor. We do this several times to achieve a uniform structure.
- If you want to get a very fine consistency, grind the additionally obtained pasta using an immersion blender.
- Salt adjika and mix thoroughly so that it is well distributed.
- We leave the seasoning for a while (about half an hour) to infuse, and you can pack it in jars and put it away for a permanent storage place.
Multi-colored pepper adjika with zucchini
Another variation of the Caucasian seasoning that tastes lighter than the traditional version. It can not only be served to accompany meat dishes, but also simply spread on sandwiches.
Ingredients:
- Multi-colored bell pepper - 350 g
- Hot pepper - 70 g
- Zucchini - 700 g
- Tomatoes - 350 g
- Garlic - 80 g
- Brown sugar - 60 g
- Salt - 60 g
- Ground black pepper - 40 g
- Paprika - 40 g
- Vinegar - 70 ml
Step by step preparation of multi-colored pepper adjika with zucchini:
- Cut the zucchini, washed and peeled from the skin and seeds, into pieces.
- We clean the Bulgarian and hot peppers in the same way, remove the stalks. If you want the taste of the seasoning to turn out more piquant, leave the seeds in the chili.
- At the next stage, we prepare the tomatoes by thoroughly washing them and removing the stalks.
- We peel the garlic from the husk.
- Grind all prepared vegetables several times using a meat grinder or food processor.
- If you want the consistency of adjika from pepper with zucchini to turn out to be finer, then beat the mass again using a hand blender.
- Pour vegetable puree into a saucepan and send to simmer over high heat for 10 minutes. Do not forget to add salt, pepper, sugar, paprika and vinegar.
- We continue cooking adjika from pepper for another 45 minutes, reducing the heat.
- While hot, we pack the seasoning into jars, which should first be sterilized, close with a lid and rearrange to a permanent place.
Hearty adjika pepper with eggplant
Pepper and eggplant caviar is not so much a seasoning as it is a savory snack. It can also be served as a side dish for meat dishes, as the dish turns out to be quite satisfying.
Ingredients:
- Bulgarian pepper - 1 kg
- Hot peppers - 100 g
- Eggplant - 1 kg
- Tomatoes - 1.8 kg
- Garlic - 350 g
- Vegetable oil - 1 tbsp.
- Salt to taste
- Vinegar - 100 ml
Step by step preparation of hearty adjika from pepper with eggplant:
- We clean the washed vegetables from the skin, stalks and seeds, and then cut them into several parts. Remove the husk from the garlic.
- We twist the prepared vegetables in a meat grinder several times. You can also use a food processor.
- Next, pour the resulting mass into a saucepan and send it to the fire, adding vegetable oil and salt.
- Stir and cook for 1 hour.
- When ready, fill the adjika with vinegar and pack it in jars, which should be steamed in advance.
- Close the lids and transfer to a permanent location.
