Acute Adjika, cooked in any way, will help to supplement any main dish and transform a not very successful treat from meat. To create such a sauce you need a small set of available ingredients and spices, and a good clear recipe.
How to cook spicy adzhika?
Acute Adjika is a recipe that contains a large amount of bitter pepper (chili, "light") and garlic. Typically, this seasoning does not deteriorate, even if the composition does not contain vinegar or sugar. The basis can be any vegetables or fruits.
- This sharp adjika is Caucasian. As a rule, it does not include vegetables, except pepper. The sauce comes out mega-sharp and very salty. In its pure form it is not eaten.
- Tomato sauce, popular in our region, is obtained with a very mild taste.
- A delicious hot adzhika is prepared for the winter, prepared from zucchini, tomatoes, plums, beets and even cucumbers.
- Acute Adjika can be harvested in three ways: boiled, raw and fermented.
Acute Abkhazian Adjika - recipe
A real sharp Abkhazian adzhika is a mixture of peppers and spices. It is not eaten simply because it often acts as a seasoning for preparing a multicomponent sauce. For preparation, rubber gloves are required to protect your hands from burns during cleaning of burning ingredients. Pepper fits any: green or red.
Ingredients:
- pepper pods - 500 g;
- garlic - 2 heads;
- coriander - 1.5 tsp;
- dill (seeds) - 2 tsp;
- salt - 2 tbsp. l .;
- Fenugreek and cumin - 1 tsp.
Preparation
- In a dry hot pan, put the seeds of coriander and fenugreek, after 20-30 seconds add dill and cumin.
- Fry half a minute, pour into a mortar, pound.
- Put garlic, peeled peppers, spices, salt in the blender bowl.
- Punch to uniformity, distribute in prepared dishes.
- It is stored adzhika for the winter in the refrigerator.
Georgian adzhika from hot pepper
This adzhika from hot pepper is prepared quickly and simply. The seasoning is not eaten in its pure form, it comes out too salty and mega-burning. It is added as a spicy ingredient in the preparation of complex sauces or marinades. Keep the blank for several years in a cool room or in the refrigerator.
Ingredients:
- sweet pepper (green color) - 1 kg;
- bitter pepper - 500 g;
- garlic - 400 g;
- dill - 200 g;
- parsley - 200 g;
- walnuts - 250 g;
- salt - 150 g.
Preparation
- Peppers and garlic clean.
- All the ingredients to pass through the meat grinder.
- Add salt, whisk with a blender until the consistency of the paste.
- Distribute to containers, put in storage.
Recipe for hot tomato adzhika
Adzhika with spicy peppers and tomatoes is the usual way of making this sauce, it is supplemented with garlic, spices, sometimes with greens. It is prepared by fermentation, therefore, before you taste the adzhik you need to be patient. The capacity in which the sauce will wander should be filled no more than 2/3 of the volume of dishes.
Ingredients:
- tomatoes - 3 kg;
- sweet pepper - 1,5 kg;
- garlic - 0,5 kg;
- hot pepper - 0,5 kg;
- parsley, dill - 50 g;
- purple basil - 50 g;
- coriander - 100 g;
- hops-suneli - 50 g;
- horseradish - 250 g;
- Ground coriander - 50 g;
- salt and sugar - 100 g;
- vinegar - 70 ml.
Preparation
- All the ingredients are scrolled through a meat grinder (including greens).
- Pour out all the dry ingredients, salt, sugar, pour vinegar, mix.
- Put in a warm room.
- Wandering acute tomato adzhika will be 12-14 days. Then it can be corked and put in cold storage.
Sharp Adjika from courgettes for the winter
A sharp adzhika from zucchini will remind many of the caviar, but the sauce is prepared according to another technology and as a result it turns out to be very sharp and piquant. The composition of spices is selected individually, but the main thing remains bitter pepper and garlic, they add a taste of stinging, the preservative will make vinegar.
Ingredients:
- zucchini - 1 kg;
- tomatoes - 500 g;
- sweet pepper - 200 g;
- bitter pepper - 150 g;
- garlic - 3 heads;
- sugar - 30 g;
- vinegar - 30 ml;
- hops-suneli - 20 g;
- Fenugreek and mint (dry) - 1 tbsp. l.
Preparation
- Squash, peppers, garlic and peel through a meat grinder.
- Put the mass on the fire, add salt, sugar, spices.
- Cook for 20 minutes. Pour in the vinegar.
- Spread on cans, cork. After slow cooling, remove the workpieces in a cool basement or pantry.
Acid adzhika from cucumbers
A very unusual variant - adzhika from green hot pepper and cucumbers. Everyone is accustomed to a sauce based on peppers, tomatoes or zucchini, because this recipe will definitely surprise every fan of unusual food combinations. Such adzhika can be prepared for future use and served with your favorite dishes, both with meat and vegetable.
Ingredients:
- cucumber - 2 kg;
- tomatoes - 200 g;
- pepper "light" - 5-6 pieces;
- garlic - 1 head;
- vegetable oil - 50 ml;
- vinegar - 50 ml;
- salt.
Preparation
- Blanch tomatoes, peel, blend with a blender.
- Cucumbers grate, put in tomato.
- Add oil, salt, put on fire, bring to a boil, reduce heat, heat the mass.
- Pure garlic and peppers (without seeds), pour into a cucumber-tomato mass, mix.
- Preparation of acute adzhika will last 10 more minutes.
- Pour in the vinegar, simmer for 2 minutes, pour into sterilized jars, seal sealed and put first under the blanket, after 2 days, put in a cool for storage.
Sharp Adzhika from beets for the winter
Home sharp adjika is prepared on different bases, a good example of utilizing surplus crops is this wonderful spicy sauce made from beets and hot peppers. It is added to soups, complement the main dishes, and just like with a piece of bread adzhika like all lovers of delicious and unusual food.
Ingredients:
- beets - 300 g;
- pepper spicy - 4 pods;
- garlic - 2 heads;
- tomato fruit - ½ liter;
- vegetable oil - 20 ml;
- sweet pepper - 200 g;
- salt, sugar;
- vinegar - 20 ml.
Preparation
- Cut the beets, cut and blend with a blender with vegetable oil.
- Simmer the beet puree on minimum heat, add salt, add sugar.
- Pour the tomato mors, add the garlic and peppers.
- Stir, stirring, 30 minutes.
- Pour the vinegar, remove from the plate after 2 minutes.
- Blast through a blender, packaged in a sterile container.
- Put in the heat for a slow cooling, after 2 days, rearrange it in a cool room.
Adjika with Bulgarian and hot pepper
Delicious and very hot adzhika of hot pepper and garlic will appeal to all lovers of spicy treats. The sauce is tasty and pure, and as a filling for the main course or as an additional ingredient in the multicomponent sauce. Adjika is not subjected to heat treatment or fermentation, therefore it can be stored only in the refrigerator.
Ingredients:
- sweet pepper - 5 kg;
- hot pepper - 1 kg;
- garlic - 500 g;
- salt - 70 g.
- dill, coriander, parsley and tarragon - for 100 g.
Preparation
- Remove peppers from seeds, garlic from husk.
- Scroll all the ingredients, including greens, through a meat grinder.
- Add salt, mix.
- Distribute in sterilized containers, put into refrigerator.
Sharp Adjika from carrots
Vegetable hot adzhika at home can be prepared based on carrots, an important additional ingredient will be vegetable oil, it should not be cheap and substandard. This sauce comes out in moderation hot, therefore it will perfectly be entered in the menu as original spicy snack.
Ingredients:
- carrots - 2 kg;
- Bulgarian pepper - 1 kg;
- hot pepper - 5-6 pods;
- tomatoes - 3 kg;
- refined oil - ½ item;
- salt.
Preparation
- Tomatoes grind in puree, pour into a large saucepan.
- Pure the peppers and garlic, put in tomato.
- Carrots grate on a fine grater, put into the bulk.
- Pour in the oil and add salt.
- To adzhika on minimum heat 3-4 hours.
- Pour into sterilized containers, cork.
- Put in heat for 2 days for slow cooling. Store in a cool basement.
Sharp Adjika from green tomatoes for the winter
Tasty and very sharp green adzhika from unripe tomatoes will take an honorable place among home preparations. The sauce is rich in color and an incomparable piquant taste. This seasoning perfectly complements the main dish of any meat, it can be served as a snack for filling sandwiches, replacing it with tasteless purchased ketchups.
Ingredients:
- green tomatoes - 2 kg;
- sweet pepper - 1 kg;
- hot pepper - 600 g;
- garlic - 150 g;
- vinegar - 150 ml;
- sugar - 100 g;
- salt.
Preparation
- Peel the peppers from seeds, skip with tomatoes and garlic through a meat grinder.
- Add salt and sugar. Cook for 30 minutes.
- Pour in the vinegar, pour over sterile jars, cap tightly with lids, put in heat for self-sterilization.
Acid adzhika with apples
An unusual recipe for a sharp adzhika with apples will appeal to those culinary specialists who are looking for interesting combinations in dishes. Interesting sourish taste, perfectly combined with different dishes, and piquant burning will not leave indifferent any eater. To adjika did not come out too sweet, choose a kind of fruit sour, you can apply unripe fruit.
Ingredients:
- tomatoes - 2 kg;
- sweet pepper - 1 kg;
- green apples - 500 g;
- garlic - 3 heads;
- hot pepper - 200 g;
- vegetable oil - 200 ml;
- salt.
Preparation
- Peppers and apples must be cleaned of seeds. Skip with tomatoes, garlic through a meat grinder.
- Transfer to a saucepan, pour in oil, add salt, simmer for 2 hours.
- Pour into prepared containers, cork.
- Turn over the cans and put in heat for a slow cooling down. Store in a cool place.
Acute Adjika with horseradish
A very sharp adzhika with the addition of horseradish is deliciously delicious. Fans of burning treats this sauce just like. It can be added to marinades, served to main courses. Preparing Adzhika without cooking, without fermentation and without the addition of vinegar, because it needs to be stored exclusively in the refrigerator.
Ingredients:
- tomatoes - 2 kg;
- sweet pepper - 500 g;
- pepper bitter - 200 g;
- salt - ½ tbsp. l .;
- sugar - 1 tbsp. l .;
- horseradish - 150 g;
- garlic - 2 heads;
- coriander - 1 tsp.
Preparation
- Grind salt, sugar and coriander.
- Peppers are washed, cleaned of seeds.
- Tomatoes washed, cut into quarters.
- Skip all the ingredients through the meat grinder, including garlic and roll.
- Season with spices, punch with a blender.
- Distribute to prepared banks, put on the lower shelf in the refrigerator.