It's no secret that sauces and condiments are an important part of culinary art. A delicious sauce will decorate a successful dish and save the unsuccessful, disguising the flaws of the cook. To the meat and vegetable snacks you can serve a variety of different sauces, but the most popular is adjika. This spicy, spicy seasoning advantageously shades the taste of the dish, increases appetite. In addition, the beneficial substances contained in tomatoes and pepper (and this is vitamins A, C, B, K and E), make adzhika also a useful seasoning. So in the season you can prepare Adzhika in large quantities, so that you can stock up on vitamins for the winter. Tell you how to cook a sharp adzhika for the winter.
Spicy sauce
Of course, the concept of sharpness of Adzhika is different for everyone, therefore the quantity of hot pepper and its variety is better to be selected individually. The sharpest - chili peppers "Habanera" and "Jalapeno", they should be added carefully. But the more familiar "Ogonek" or "Ukrainian bitter" can be placed in large quantities.
Ingredients:
- tomatoes are dense, ripe red or pink - 6 kg;
- pepper spicy - 1-3 pcs. (depending on the variety);
- red sweet pepper (paprika or Bulgarian) - 2 kg;
- gogoshara (round sweet pepper) - 2 kg;
- garlic - 2 heads (8-12 denticles);
- coriander - 2 tbsp. spoons;
- pepper black and fragrant freshly ground - 1 teaspoon;
- iodized salt - 2 tbsp. spoons;
- coriander and parsley - 1 large bunch.
Preparation
An acute adjika is being prepared for the winter quite quickly. Vegetables washing, from peppers and gogoshares we extract seeds, we remove partitions, we cut out white parts from tomatoes. Garlic is passed through a press or three on a fine grater, we chop the tomatoes and peppers: either using a blender, or a food processor, or simply scrolling through a meat grinder with a small nozzle. We carefully wash the greens, let them drain and finely chop. Coriander and salt are ground into powder. Mix everything together and start to cook our agika on low heat, stirring occasionally. If desired, you can add a sauce of taste by putting dried herbs (basil, thyme) or their mixture. Well combined with adzhika seasonings of hops-suneli or uzho-suneli. Brews such adzhika from sweet and hot pepper for the winter not too long - no more than a quarter of an hour. After that, we spread the sauce in sterilized jars and spin it. Keep adzhika should be in a rather cold place: on the balcony, in the cellar or pantry.
Less acute variant
Adjika is less acute with apples, this sauce is prepared quickly and easily for the winter. The taste of the sauce will, of course, be completely different. However, such adzhika can be made both very delicate and sharp enough.
Ingredients:
- yellow sweet apples "Golden" or similar - 2 kg;
- sweet pepper (Bulgarian or paprika) - 2 kg;
- goggles ripe red - 2 kg;
- dense red tomatoes - 4 kg;
- greens (coriander, parsley) - 1 large bunch;
- iodized salt - 2 tbsp. spoons;
- white sugar produced in CIS countries - 4 tbsp. spoons;
- coriander ground - 2 tbsp. spoons;
- hops-suneli - 1 tbsp. a spoon;
- garlic - 5-8 denticles;
- hot pepper "Ogonyok" - 2 pcs.
Preparation
My apples, cut, take out the cores, cut the peel. Peppers and gogoshare mine, cut, carefully remove the seeds. Tomatoes are mine, cut out the white part and all we pass through the meat grinder. Better, of course, grind everything with a blender - the sauce will be more homogeneous. We clean and press through the garlic press. In a cauldron or a saucepan combine vegetables, salt, add sugar, garlic and spices, finely chopped greens. Cook all together in the smallest fire for about 20 minutes. Such a cooked adzhika is a good sunset for the winter, it is sharp, but very delicate, perfectly preserved without preservatives. Also, a delicious seasoning - a sharp adzhika from beets, it is also cooked for the winter. The recipe is similar - only apples are replaced with beets.