A real Caucasian adzhika is not accepted for canning. Due to the strong acuity of the ingredients, it perfectly tolerates wintering without spoiling, but if you still decide to reduce the "degree" of sharpness, it is better to give preference to the pre-heat treatment of both the product itself and the containers for it. In a word, in the recipes, we will go into more detail on how to cook a cooked adjika.
Boiled ajika from a tomato
Of course, no one of the following recipes can claim authenticity, tomato adzhika is no exception. Anyway, this is a great sauce for lovers of spicy, but not burning products, which is versatile.
Ingredients:
- tomatoes - 1,7 kg;
- sweet pepper - 830 g;
- hot pepper - 5 pcs .;
- garlic teeth - 110 g;
- vegetable oil - 115 ml;
- wine vinegar - 85 ml;
- carrots - 340 g.
Preparation
Slightly cut the peel on tomatoes and dip them into boiling water. Peel off the peeled skin and optionally cut the fruit. Loosen the sweet pepper from the seed box, and do the same procedure with sharp pods. Carrots clean. Pass the prepared ingredients through a meat grinder or chop the mashed potatoes in any other convenient way. Put the ingredients for the sauce in a brazier or pan, fill with oil and leave to languish on low heat for an hour and a half. After a time when most of the excess moisture evaporates, season with the adjika. If this is done in the early stages, then the sauce can go out salted. After the portion of salt add garlic cloves, and then leave the adzhika to boil for another half an hour. Ready-made sauce pour vinegar and instantly dispense on sterile cans. Roll the containers and let cool.
Boiled ajika with apples
Apples in the sauce give it a light sweetness, which will certainly be to the liking of lovers of hot and sweet combinations.
Ingredients:
- tomatoes - 1,3 kg;
- carrots - 460 g;
- apples - 540 g;
- sweet pepper - 510 g;
- garlic teeth - 95 g;
- hot pepper - 3-4 pods;
- granulated sugar - 135 g;
- vinegar - 75 ml;
- vegetable oil - 130 ml.
Preparation
Divide the washed tomatoes into 3-4 parts, carrots, previously cleaned, also cut arbitrarily, but fairly large. Remove the seed box from the sweet and hot peppers, and cut their walls. All the prepared ingredients are passed through the meat grinder. Combine the vegetables in a saucepan and add oil. Leave the Adjika on the fire for an hour, and after 60 minutes, season the sauce with sugar, salt, pour the vinegar and add the chopped cloves of garlic. Leave the sauce boil for another 10 minutes, then pour into cans and roll in sterile lids.
Boiled ajika with horseradish and garlic
This recipe for Adzhika is much sharper than its predecessors, because in addition to pepper and garlic, it contains the original Russian ingredient, the horse radish.
Ingredients:
- sweet pepper - 480 g;
- sweet apples - 430 g;
- onion - 175 g;
- hot pepper - 2 pcs .;
- garlic teeth - 95 g;
- horseradish root - 35 g;
- tomatoes - 1.2 kg;
- granulated sugar - 130 g;
- vegetable oil - 260 ml;
- vinegar - 55 ml.
Preparation
Be prepared to prepare all the ingredients - this is the most time-consuming and difficult task. Start with the peppers: remove the stem with the seed box, and cut the walls of the fruit randomly. Apples get rid of the core with seeds and optionally cut them together with tomatoes. Put all the ingredients in a saucepan, pour oil, add sugar and salt and leave everything to languish for an hour. A few minutes before the readiness, add the vinegar with garlic scraped, and after 5 minutes, sauce the sauce over sterile cans and roll.