The only difficulty in the preparation of adzhika may be the preparation of vegetables before grinding, otherwise the Caucasian sauce is rather simple and can be applied even to the most skilful culinary expert. At the output you will get a jar of juicy adzhika, which can be served to meat, used as a marinade to it or eat simply with bread.
Simple recipe for Adjika
The simplest adzhika is a mixture of tomatoes and several kinds of pepper, co-ground to a puree-like consistency. This sauce is not too hot and suitable for use by those who get to know Adzhika for the first time.
Ingredients:
- tomatoes - 980 g;
- granulated sugar - 45 g;
- sweet pepper - 460 g;
- garlic teeth - 10-12 pieces;
- hot pepper - 2-3 pods;
- vinegar - 60 ml;
- vegetable oil - 65 ml.
Preparation
Before you start grinding vegetables, remove the seed box from both types of peppers. Put the peppers, garlic and tomatoes in a bowl of blender and steam together. The resulting mashed potatoes and is ajika, only to roll it into the jugs is too early, first the sauce should be boiled for about 40 minutes on medium heat, add butter, salt and season with vinegar. Already after the seething adzhika is bottled in a sterile container and rolled up with lids.
Adjika from zucchini for winter - a simple recipe
Sauce on a squash basis more like a vegetable caviar with a more pronounced color and aroma. Adjika of this kind is also absolutely not acute and perfectly suited as a preparation for the winter for the whole family.
Ingredients:
- zucchini - 1,8 kg;
- tomato paste - 235 g;
- vinegar - 115 ml;
- vegetable oil - 95 ml;
- garlic teeth - 10-12 pieces;
- granulated sugar - 135 g.
Preparation
Zucchini marinate in any convenient way or grate on the shallowest grater. The resulting vegetable mashed potatoes slightly and put into a colander, letting off excess juice. Pound the garlic cloves into the paste and add them to the squash. Put a container with a future adzhika on the fire and cook for about half an hour, pre-seasoning with tomato paste. After a while, mix zucchini with sugar and vinegar, leave everything boom for another couple of minutes and pour on a sterile container.
A simple recipe for Adzhika from tomato with horseradish
The recipe for this adzhika has gone too far from the original, there is no sharp chili in it, and the piquancy of the mixture is attached to the root of horseradish and garlic. Because of burning additives, tomato adzhik can not even be cooked, it is enough to simply spill it over sterile cans and store it tightly closed in the refrigerator.
Ingredients:
- tomatoes - 780 g;
- garlic teeth - 8-10 pieces;
- horseradish root - 75 g;
- granulated sugar - 15 g.
Preparation
Peel the tomatoes slightly cut, and the fruits themselves, pour boiling water. Remove the detached skin, cut each tomato in half and remove the seeds so that the adjika does not come out excessively watery. Add tomato sauce with mashed garlic and horseradish root, all sweeten, lightly salt and pour over clean jars. Adjika for the winter on this simple recipe will stay in the refrigerator until the very spring.
A simple recipe for Adzhika without cooking
Ingredients:
- capsicum - 275 g;
- garlic teeth - 6 pcs .;
- a handful of green basil and cilantro;
- walnut - 35 g.
Preparation
Wearing gloves on your hands, peel the peppers from the seeds, put them in the bowl of the blender and turn into a paste with greens, nuts and garlic teeth. Ideally, the process of preparing Adzhika is best done in a mortar, grinding all the components with a pestle. Finished sauce slightly salt, thoroughly mix again and spread on clean jars. In sterilization, such a blank does not need.