The fragrant Abkhazian seasoning has already become familiar on our tables. Acute Adjika has a universal purpose, it can be added to soups, hot dishes or used traditionally as a sauce-dip for meat. Stock up with Adjika for the winter will help our recipes below.
Acute Adjika for the winter
Ingredients:
- hot pepper - 500 g;
- garlic - 1 head;
- walnuts - 50 g;
- cilantro - 1 handful;
- basil - 1 teaspoon;
- dill - 1 teaspoon;
- savory - 1 1/2 tsp of spoon;
- salt - to taste.
Preparation
Preliminarily putting on your hands gloves, rinse the red pepper, cut, remove the seeds and stalk, and after pour the pods with warm water. We leave the pepper in the water under the load for 2-3 hours, and then drain the water, and let the pods through the meat grinder or grind it with a blender along with nuts, garlic and herbs. Sdabrivaem dressing with salt to taste and pour on the banks.
In classical adzhik contains so many flavonoids that protect the dish from bacteria, that without pre-boiling sauce can stand for 3-4 months, but if you want to extend the shelf life, the sauce should be boiled and poured over sterile cans.
Recipe for Adzhika from courgettes for the winter
Ingredients:
- zucchini - 1,5 kg;
- tomatoes - 750 g;
- carrots - 2 pieces;
- garlic - 2 heads;
- sweet pepper - 300 g;
- sugar - 1 tbsp. a spoon;
- hot pepper - to taste;
- salt, pepper - to taste.
Preparation
Vegetables wash and peel. We skip tomatoes, zucchini, pepper and carrots through a meat grinder or we rub in a blender. Add garlic, salt, sugar, hot pepper to the vegetable purée and put the dish on the stove. Tushim Adzhik 30-40 minutes, and then poured over warm jars and roll.
Adjika from apples for the winter
Ingredients:
- tomatoes - 1,5 kg;
- apples - 500 g;
- carrots - 3 pieces;
- garlic - 2-3 heads;
- red capsicum - 1 pc .;
- vinegar - 125 ml;
- vegetable oil - 125 ml;
- sugar - 3-4 tbsp. spoons;
- salt - to taste.
Preparation
Vegetables clean, mine, from the apples we remove the core. We pass the fruit through a meat grinder or grind it with a blender. Chop the mashed potatoes through the garlic press and the pepper that has been peeled off the seeds. Stew mixture for 35-40 minutes, then add oil, vinegar, sugar, salt and keep on the fire for another 15 minutes. We pour apple adzhika on sterile cans and roll.
If you want to try an even more original recipe, then prepare the adjika from the plums for the winter. The principle of cooking remains the same, only the apples are changed to an equivalent amount of drained plums.