Real adjika made from Georgian hot peppers without cooking. Adjika from chili pepper

For lovers hot sauces, I offer a recipe for real adjika made from Georgian hot peppers without cooking. It cannot be eaten with spoons, like, for example, adjika from tomato. It's pretty spicy paste, which is served with meat, is used to prepare a variety of dishes.
Many sauces are prepared based on adjika. This product can be stored for a long time in the refrigerator. To prepare it, you can use additional spices not specified in the recipe, for example, fenugreek, Imeretian saffron, fennel seeds. To reduce the spiciness of the finished paste, you can add a little bell pepper. Cook and experiment to find the desired result.

Ingredients:

• hot pepper 500 g;
• garlic 50 g;
• salt 1 tbsp. l.;
• sugar 1 tbsp. l.;
• ground coriander 0.5 tsp;
• hops-suneli 0.5 tsp;
• table vinegar 80 ml.

Cooking process:

Place the red hot peppers in a colander and rinse well. These can be large or small vegetables of different varieties. If the peppercorns are slightly dry and wrinkled, it’s okay, they are perfect for this preparation. If there are defective places, cut them out with a knife. Dry with a kitchen towel to remove excess moisture.

When working with hot pepper, use disposable gloves to avoid getting burned.

In most cases, peppers are not deseeded, which makes the finished product very spicy. If desired, the seeds can be removed. Cut into large rings and place in a blender bowl.

Remove the peel from the garlic cloves. Rinse and dry with a cloth. Move to pepper. Grind until thick paste. If you don't have a blender, use a regular meat grinder.

Prepare a deep bowl to mix all ingredients. Use a spatula to move the chopped pepper and garlic around. Add salt, granulated sugar and pour table vinegar. Stir. Leave for 1-2 hours on the kitchen counter. Stir occasionally.

For packaging it is most convenient to use small glass jars, with a capacity of 100-200 g. They need to be washed and sterilized well. Don't forget to sterilize the lids. Distribute the prepared hot pepper adjika into clean, dry jars.

Cover with dry lids and store in the refrigerator. Use as needed. Delicious preparations to you!

Adjika is aromatic and quite spicy seasoning rich red color. If we take as a basis traditional recipe its preparation, then tomatoes will not be used in it, but garlic, capsicum hot pepper, various spices, suneli hops, walnuts.

Very delicious combination adjika with fish and meat dishes, it goes perfectly with a side dish of vegetables, and goes interestingly with boiled rice or cheese. In addition, today there is simply a huge number of the most variety of recipes and options for preparing this seasoning, so that each housewife can choose the most suitable one for herself.

If you have a desire to cook something unusual, then you should pay attention to the sweet snack adjika. To prepare this seasoning you do not need a large number of ingredients - the base is red bell pepper, garlic and fresh herbs.

If you use the recipe below, you will get adjika with a pleasant and pronounced pepper taste. And it will be somewhat similar to lecho. To give the dish 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

Preparation:

• First, we prepare the vegetables and herbs - wash them and place 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 stalk.
• Cut the prepared pepper halves into fairly large pieces, then grind them using a meat grinder.
• Now we are preparing hot peppers - we cut the chili in the same way as sweet peppers bell pepper. Before processing hot pepper, it is recommended to wear gloves, as it will burn strongly. Pass the pepper through a meat grinder.
• Peel the garlic and grind it using a meat grinder.
• Pour the resulting mixture of vegetables into a pre-prepared saucepan and place it over medium heat, leaving until it boils.
• As soon as Vegetable mix starts to boil, turn the heat down to low and add a small amount of vegetable oil.
• Simmer the adjika over low heat for about 30 minutes, remembering to stir regularly so as not to burn.
• While the adjika is cooking, we prepare the greens. We tear off the tarragon leaves and throw away the stems, as they are very tough and we won’t need them.
• After 30 minutes, add the prepared greens to the adjika saucepan and simmer the dish for another 10 minutes.
• We sterilize the jars (can be in the oven or steamed), pour the seasonings into the jars and roll them up.

Compound:

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

Preparation:

• For adjika to be tasty, you need to choose the right pepper - juicy, ripe, aromatic, meaty. You only need to use good vegetables, without darkening or other defects.
• We clean the pepper from the stalk and seeds, remove the membranes, then rinse well with water to remove the remaining seeds, otherwise they will be very bitter. Cut into fairly large slices and transfer to a deep container.
• Now we peel the garlic - you can grate it on a fine grater, cut it into thin slices, or pass it through a press (this the best option). It is important to retain as much juice as possible while chopping garlic, as it will impart ready-made dish extra spice.
• Pass the mixture of peppers through a meat grinder - you should get a mass of homogeneous consistency.
• Now we are preparing the hot peppers - rinse and dry with a paper towel, as all excess liquid should be gone. We clean it in the same way as Bulgarian, then pass it through a meat grinder - we get the basis for future adjika. It is not recommended to use a blender for this purpose, as you can ruin the consistency of the future dish.
• Add garlic and its juice to the ground peppers, mix everything well.
• Add salt, vinegar, sugar to the sauce and mix everything well. It is advisable to mix the ingredients using a wooden spatula, so that they are distributed evenly.
• The most important stage in preparing adjika is preparing the container. It is necessary to use the lid and jar without cracks and rust, and there should be no other defects.
• The 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.
• Next, transfer the prepared adjika into the prepared container and close the lid tightly. It is worth remembering that in the absence of sterilization and sealing of the jars, the finished adjika will be stored much shorter.
• You can store adjika, which was prepared according to this recipe, in the refrigerator or cellar - the main thing is that it is cool.
• Adjika will become a great addition for any meat dish.

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

Preparation:

• 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 chop the hot pepper. Place 2 types of peppers into a blender bowl and add peeled garlic cloves to them. Beat everything thoroughly until the mixture reaches a homogeneous consistency.
• We transfer the vegetable mass into a saucepan and place it on the stove, add vinegar, sugar, butter and salt - mix everything well. Cook adjika over low heat, stirring occasionally, for 1 hour.
• Using this recipe, you can prepare adjika for the winter. In this case, you will simply need to distribute the sauce into pre-sterilized jars and roll up the lid. If you don’t want to preserve it, then you can store adjika in a simple food container.

Read also:

Adjika is an excellent addition to meat and fish dishes, as well as side dishes. But classic version The snacks are quite spicy, so not everyone will like them. You can prepare an alternative type of this sauce based on bell pepper. It will be softer, sweeter in taste and very aromatic!

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Real spicy adjika it is prepared without tomatoes, but lovers of fiery seasonings are accustomed to calling it slightly spicy tomato sauces. Caucasian adjika, presented in this recipe, contains only bell pepper, hot red or Green pepper, garlic and some spices.
Used to reveal the taste of the main dish and give it a certain amount of spiciness, hot adjika made from bell peppers without tomatoes is not used in large quantities. Therefore, there is no need to prepare a lot of it.

Taste Info Sauces for the winter

Ingredients for 300 g of spicy Caucasian adjika:

• bell pepper – 150 g;
• hot pepper (red and green) – 150 g;
• garlic – 70 g;
• mint sprig;
• salt, black pepper - 1/2 tsp each.

How to prepare spicy adjika from bell and hot peppers

Adjika cooks very quickly, its preparation will take no more than half an hour. It is advisable to wear rubber gloves before preparing the seasoning.
Peel hot peppers from seeds (you can remove only the stalk and leave all or part of the seeds; the more seeds left, the spicier the adjika will be).
Remove the seeds and stems from the sweet bell pepper.


Grind the peeled garlic along with the rest of the ingredients indicated in the list in a blender or meat grinder.

Place the prepared adjika into small dry jars.


Stored like this raw adjika, prepared from thermally unprocessed foods, in the refrigerator.


To prevent spicy adjika from spoiling at room temperature during storage, it needs to be boiled a little (5 minutes) with the addition of 1-2 tbsp. spoons of refined oil. Then, using sterilized jars and lids, seal the adjika for the winter.
Used Caucasian adjika in small portions with any meat, fish, pita bread or bread. Any dish with such seasoning acquires a brightness of taste and awakens the appetite.

Calories: Not specified
Cooking time: 60 min

Adjika from red bell pepper is easy to prepare, without heat treatment, which is why it turns out with a more pronounced taste. This delicious sauce saves beneficial features vegetables
By the way, pepper makes very interesting dish -
Adjika from bell pepper: recipe.
Cooking time is 1 hour, and from the specified amount of ingredients you get 0.5 liters of preserved food.



Ingredients:

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

Recipe with photos step by step:

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




2. Next you need to peel the garlic. Most recipes advise grinding it in a meat grinder, but since you will not boil the adjika, it is better to use a garlic press. When you chop garlic with it, try to retain as much juice as possible, it will add spiciness to the sauce.




3. Then you need to get busy hot pepper. It must be washed, dried and cleaned in the same way as the Bulgarian one. Then pass the pepper mixture through a meat grinder to obtain the base for adjika. You should not use a blender for this, otherwise you risk ruining the consistency of the dish.




4. Add garlic and the juice that formed after chopping it to the crushed peppers. Mix the mass thoroughly.






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




Pour adjika into the prepared container and seal. Thanks to the procedure for sterilizing the jar and lid, this sauce can be stored much longer.




7. Usually adjika from bell pepper 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 is sufficiently cool and dark there. Classical Georgian adjika Perfectly complements meat dishes. Bon appetit!
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