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Ajika: 10 edge recipes for winter
Burning or tender, spicy, with pumpkin and even ajika from pickles - choose any!
Traditional Abkhazian adjika is prepared on the basis of hot pepper, garlic, salt and spicy herbs.
We suggest not to be limited to only one classic with such a variety of ingredients for burning seasoning. Check out our easy-to-test recipes!
How to cook ajika: 3 rules 1. To the color of adjika was rich, and the consistency is thick, choose the brightest and fleshy vegetables.
2. Salt is better to use stone, since sodium chloride in its pure form is a powerful preservative, and iodized salt can cause fermentation and softening of vegetables.
3. A special pungent taste of ajika gives unpeeled from seeds burning pepper. If the seed boxes are removed from the pods, the taste of the sauce is softer. And don’t forget to use rubber gloves so you don’t get pepper burns!
Green ajika
Photo: dinasdays.com
Business card of Abkhazia. Such adjika is served to many dishes and necessarily to lamb baked on a spit.
What do you need?
How to make green ajika:
1. Pepper cut in small pieces, not peeling the seeds.
2. Grind the pepper along with the garlic in a mortar or pass several times through the meat grinder.
3. Add salt, mix and leave to brew for 15-20 minutes.
Russian adzhika "Ogonyok" To borscht, salted lard with black bread and boiled potatoes with herring - adzhika is ideal for traditional Russian dishes. It can be used to prepare sauces for meat and even dressing for brine and soy.
What do you need?
How to prepare Russian ajika "Ogonek":
1. In tomatoes, cut the peduncles, peel the peppers from the core, garlic from the husks.
2. Tomatoes, sweet and hot peppers, parsley root and garlic pass through the meat grinder.
3. Add salt, stir and leave under a closed lid at room temperature for two days, periodically stirring.
4. Put it in sterilized jars, store it in the refrigerator.
Burning adjika with basil Sharp! Very sharp! Even sharper! The universality of the recipe is that this ajika can be used not only for meat dishes, but also for sandwiches, sauces, soups and even pasta.
What do you need?
How to prepare a burning ajika with basil:
1. The peppers cut off the peduncles, the seeds are not removed.
2. Wash and dry the greens.
3. All the ingredients along with salt pass through the grinder 4-5 times so that the mass is as uniform as possible.
4. Transfer adjika into glass or enameled dishes and leave at room temperature for 4 days.
5. Then put in clean cans and store in the refrigerator.
Nut ajika
Photo: thinkstockphotos.com
Adjika is not adjika if it does not contain nuts, as is believed in the Caucasus. Thin pleasant aroma, thick consistency and rich savory taste - that's what makes ajika real!
What do you need?
How to make a nut ajika:
1. Bulgarian pepper is cleaned of seeds, greens washed and dried.
2. Tomatoes have their peduncles cut out.
3. Tomatoes, peppers, garlic, nuts and greens grind in a blender or twice pass through a meat grinder.
4. In the finished mass add sunflower oil, vinegar and salt.
5. Stir and you can serve right away!
Gorloder, or Siberian adjika with horseradish The recipe from Siberia is quite able to compete with hot sauces from sunny Abkhazia. The basis of the gorloder is the nuclear root of horseradish. Approaches to meat and fish dishes, beef, and especially to kebabs and homemade sausages-grill.
What do you need?
How to prepare a gorloder, or Siberian adjika with horseradish:
1. Tomatoes, garlic and horseradish grind in a meat grinder.
2. Combine all the ingredients, add salt and sugar, mix.
3. Put it in sterilized jars, roll it.
Adjika from Bulgarian pepper If you do not like the fire seasoning, prepare a lighter version of this sauce with a sour-sweet taste and light pepper. Such adjika is perfectly combined with baked or boiled meat, poultry, fish, potatoes baked in foil and toasted.
What do you need?
How to make adjika from Bulgarian pepper:
1. Clean the sweet peppers from the seeds.
2. Pepper, along with garlic and burning pepper, pass through the meat grinder.
3. Add salt, sugar, vinegar, mix and leave to infuse for 3-4 hours.
4. Then decompose in sterilized cans and store in a dark cold place.
Adjika with apples
Photo: thinkstockphotos.com
Improved and adapted ajiki recipe for poultry or grilled fish. To give the sauce a more delicate taste, you can cook without hot pepper or reduce its amount.
What do you need?
How to cook ajika with apples:
1. All vegetables clean and grind together with greens in a blender or meat grinder.
2. Add salt and sunflower oil.
3. Bring to a boil and cook on the slowest heat for 2.5 hours.
4. Put it in sterilized jars and roll.
Adjika with plums
Photo: wolvesinlondon.com
Gentle and soft ajika with plums is ideally combined with game, boiled potatoes and baked vegetables, meatballs made of chicken and pork chops.
What do you want?
How to prepare ajika with plums:
1. Bulgarian pepper should be cleaned of seeds, plums from seeds.
2. Pass through the meat grinder sweet peppers, plums, garlic, burning peppers along with seeds.
3. Stack the crushed ingredients in a pan, add tomato paste, salt and sugar.
4. Bring to a boil and cook, stirring, on a slow heat for 30-40 minutes.
5. 2 minutes before the end of cooking add vinegar.
6. The finished mixture should be transferred to sterilized cans, rolled, turned over and left so until completely cooled.
Baked pumpkin adjika
Photo: thinkstockphotos.com
Baked vegetables give this adjika a surprisingly delicate consistency, and pumpkin is an unusual and at the same time unobtrusive aroma. Light, spicy, moderately sharp, with barely perceptible sourness.
What do you need?
How to prepare a baked ajika from pumpkin:
1. Peel the pumpkin and onions from the skin, apple and pepper from the seeds. Cut the pumpkin and onions into pieces of arbitrary size.
2. Wrap pumpkin, onions, apples and peppers in foil, bake at 200 ° C for 35 minutes. Then peel the apple and pepper off the skin.
3. All baked vegetables grind in a blender.
4. Garlic, lemon and greens grind in a blender into a homogeneous mass.
5. Combine vegetables with lemon dressing, mix and can be served immediately.
Adjika of pickles
Photo: greenishthumb.net
Are there any pickles left from last year's stock? Make them hot sauce! The beauty of the recipe is that this ajika can be done at any time in a hurry.
What do you need?
How to make ajika from salted cucumbers:
1. Cucumbers clean and rub on a small grater or grind in a blender. If there is a lot of liquid, drain.
2. Put the garlic through the press.
3. Combine cucumbers, garlic, tomato paste, vegetable oil, vinegar and spices.
4. Stir and leave in the refrigerator for 1-2 hours.
Credit: Natalie Lissey
P.S. And remember, just changing our consumption – together we change the world!
Join us on Facebook and VKontakte, and we are in Odnoklasniki
Source: domashniy.ru/
Traditional Abkhazian adjika is prepared on the basis of hot pepper, garlic, salt and spicy herbs.
We suggest not to be limited to only one classic with such a variety of ingredients for burning seasoning. Check out our easy-to-test recipes!
How to cook ajika: 3 rules 1. To the color of adjika was rich, and the consistency is thick, choose the brightest and fleshy vegetables.
2. Salt is better to use stone, since sodium chloride in its pure form is a powerful preservative, and iodized salt can cause fermentation and softening of vegetables.
3. A special pungent taste of ajika gives unpeeled from seeds burning pepper. If the seed boxes are removed from the pods, the taste of the sauce is softer. And don’t forget to use rubber gloves so you don’t get pepper burns!
Green ajika
Photo: dinasdays.com
Business card of Abkhazia. Such adjika is served to many dishes and necessarily to lamb baked on a spit.
What do you need?
- 6-8 large bitter green peppers
- 1 head of garlic
- 1 tuft of cilantro
- 1 tbsp salt
How to make green ajika:
1. Pepper cut in small pieces, not peeling the seeds.
2. Grind the pepper along with the garlic in a mortar or pass several times through the meat grinder.
3. Add salt, mix and leave to brew for 15-20 minutes.
Russian adzhika "Ogonyok" To borscht, salted lard with black bread and boiled potatoes with herring - adzhika is ideal for traditional Russian dishes. It can be used to prepare sauces for meat and even dressing for brine and soy.
What do you need?
- 1kg tomatoes
- 1kg sweet pepper
- 400g garlic
- 200g bitter pepper
- 150g parsley root
- 1 tbsp of salt (to store ajika for more than 1-2 months, double the amount of salt)
How to prepare Russian ajika "Ogonek":
1. In tomatoes, cut the peduncles, peel the peppers from the core, garlic from the husks.
2. Tomatoes, sweet and hot peppers, parsley root and garlic pass through the meat grinder.
3. Add salt, stir and leave under a closed lid at room temperature for two days, periodically stirring.
4. Put it in sterilized jars, store it in the refrigerator.
Burning adjika with basil Sharp! Very sharp! Even sharper! The universality of the recipe is that this ajika can be used not only for meat dishes, but also for sandwiches, sauces, soups and even pasta.
What do you need?
- 500g bitter red pepper (you can add a couple of green peppers)
- 400g garlic
- 2 bundles of green basilica
- 1 tuft of cilantro
- 1 bundle parsley
- 2 tbsp salt
How to prepare a burning ajika with basil:
1. The peppers cut off the peduncles, the seeds are not removed.
2. Wash and dry the greens.
3. All the ingredients along with salt pass through the grinder 4-5 times so that the mass is as uniform as possible.
4. Transfer adjika into glass or enameled dishes and leave at room temperature for 4 days.
5. Then put in clean cans and store in the refrigerator.
Nut ajika
Photo: thinkstockphotos.com
Adjika is not adjika if it does not contain nuts, as is believed in the Caucasus. Thin pleasant aroma, thick consistency and rich savory taste - that's what makes ajika real!
What do you need?
- 500g tomatoes
- 400g walnuts
- 200g red Bulgarian pepper
- 3 heads of garlic
- 2-3 hot peppers
- 1 bundle of cilantro or parsley
- 4 tbsp refined sunflower oil
- 2 tbsp vinegar 9%
- 1 tsp salt
How to make a nut ajika:
1. Bulgarian pepper is cleaned of seeds, greens washed and dried.
2. Tomatoes have their peduncles cut out.
3. Tomatoes, peppers, garlic, nuts and greens grind in a blender or twice pass through a meat grinder.
4. In the finished mass add sunflower oil, vinegar and salt.
5. Stir and you can serve right away!
Gorloder, or Siberian adjika with horseradish The recipe from Siberia is quite able to compete with hot sauces from sunny Abkhazia. The basis of the gorloder is the nuclear root of horseradish. Approaches to meat and fish dishes, beef, and especially to kebabs and homemade sausages-grill.
What do you need?
- 500g tomatoes
- 50g horseradish root
- 50g garlic
- 1.5 tsp salt
- 1 tsp sugar
How to prepare a gorloder, or Siberian adjika with horseradish:
1. Tomatoes, garlic and horseradish grind in a meat grinder.
2. Combine all the ingredients, add salt and sugar, mix.
3. Put it in sterilized jars, roll it.
Adjika from Bulgarian pepper If you do not like the fire seasoning, prepare a lighter version of this sauce with a sour-sweet taste and light pepper. Such adjika is perfectly combined with baked or boiled meat, poultry, fish, potatoes baked in foil and toasted.
What do you need?
- 1kg sweet red pepper
- 300g garlic
- 4-6 red spicy pepper
- 50ml vinegar 9%
- 4 tbsp sugar
- 1 tbsp salt
How to make adjika from Bulgarian pepper:
1. Clean the sweet peppers from the seeds.
2. Pepper, along with garlic and burning pepper, pass through the meat grinder.
3. Add salt, sugar, vinegar, mix and leave to infuse for 3-4 hours.
4. Then decompose in sterilized cans and store in a dark cold place.
Adjika with apples
Photo: thinkstockphotos.com
Improved and adapted ajiki recipe for poultry or grilled fish. To give the sauce a more delicate taste, you can cook without hot pepper or reduce its amount.
What do you need?
- 1kg tomatoes
- 500g red Bulgarian pepper
- 500g sour apples
- 300g carrots
- 200g garlic
- 50g hot pepper
- 200 ml of refined sunflower oil
- 1 tuft of cilantro
- 1 bundle parsley
- salt to taste
How to cook ajika with apples:
1. All vegetables clean and grind together with greens in a blender or meat grinder.
2. Add salt and sunflower oil.
3. Bring to a boil and cook on the slowest heat for 2.5 hours.
4. Put it in sterilized jars and roll.
Adjika with plums
Photo: wolvesinlondon.com
Gentle and soft ajika with plums is ideally combined with game, boiled potatoes and baked vegetables, meatballs made of chicken and pork chops.
What do you want?
- 500 g plums (choose non-sweet and even sour plums)
- 500g Bulgarian pepper
- 2 heads of garlic
- 2 searing peppers
- 1 tbsp tomato paste
- 100g sugar
- 2 tsp vinegar 9%
- 2 tbsp salt
How to prepare ajika with plums:
1. Bulgarian pepper should be cleaned of seeds, plums from seeds.
2. Pass through the meat grinder sweet peppers, plums, garlic, burning peppers along with seeds.
3. Stack the crushed ingredients in a pan, add tomato paste, salt and sugar.
4. Bring to a boil and cook, stirring, on a slow heat for 30-40 minutes.
5. 2 minutes before the end of cooking add vinegar.
6. The finished mixture should be transferred to sterilized cans, rolled, turned over and left so until completely cooled.
Baked pumpkin adjika
Photo: thinkstockphotos.com
Baked vegetables give this adjika a surprisingly delicate consistency, and pumpkin is an unusual and at the same time unobtrusive aroma. Light, spicy, moderately sharp, with barely perceptible sourness.
What do you need?
- 500g pumpkin
- 200g apples
- 200g Bulgarian pepper
- 200g onions
- 1 lemon
- 1 head of garlic
- 1 bundle of basil
- 1 tuft of cilantro
- 50 ml of refined vegetable oil
- 1 hot pepper
- 1 tsp salt
How to prepare a baked ajika from pumpkin:
1. Peel the pumpkin and onions from the skin, apple and pepper from the seeds. Cut the pumpkin and onions into pieces of arbitrary size.
2. Wrap pumpkin, onions, apples and peppers in foil, bake at 200 ° C for 35 minutes. Then peel the apple and pepper off the skin.
3. All baked vegetables grind in a blender.
4. Garlic, lemon and greens grind in a blender into a homogeneous mass.
5. Combine vegetables with lemon dressing, mix and can be served immediately.
Adjika of pickles
Photo: greenishthumb.net
Are there any pickles left from last year's stock? Make them hot sauce! The beauty of the recipe is that this ajika can be done at any time in a hurry.
What do you need?
- 500g pickles
- 1 head of garlic
- 3 tbsp tomato paste
- 2 tbsp refined sunflower oil
- apple cider vinegar - to taste
- 1 pinch of black ground pepper
- 1 pinch of red ground pepper
How to make ajika from salted cucumbers:
1. Cucumbers clean and rub on a small grater or grind in a blender. If there is a lot of liquid, drain.
2. Put the garlic through the press.
3. Combine cucumbers, garlic, tomato paste, vegetable oil, vinegar and spices.
4. Stir and leave in the refrigerator for 1-2 hours.
Credit: Natalie Lissey
P.S. And remember, just changing our consumption – together we change the world!
Join us on Facebook and VKontakte, and we are in Odnoklasniki
Source: domashniy.ru/