Armenian adjika is a dish in the form of a sauce that is liked not only by residents of Armenia. A spicy sauce that will not only brighten up the taste of many main courses, but also mask any imperfections. And adjika is a supply of vitamins for the whole year, which does not run out even in the form of preservation.

How is Armenian adjika prepared for the winter?

Classics of the genre

Armenian adjika in its traditional version is the basis for variations of the basic recipe for this dish. Classic adjika can be tasted not only in its homeland - Armenia, but also prepared with your own hands.

The ingredients of this Armenian culinary masterpiece are:

• ripened red tomatoes - 3 kg;
• bell peppers - 2 kg;
• hot chili pepper - 300 g;
• hot garlic - 200 g;
• mixture of greens - 200 g, with cilantro required, and other options - optional;
• hops-suneli - 30 g;
• sunflower oil - 200 ml;
• granulated sugar - half a glass;
• salt (preferably sea salt) - a third of a glass;
• 9 percent vinegar - 100 ml.

Without excluding anything from the presented list, we begin to prepare the classic Armenian adjika.

1. Prepare the base - tomato puree. To do this, the corresponding vegetables are ground through a meat grinder, grater or using a blender into puree. And in this form, the tomatoes are sent to the fire to slowly boil.
2. Sweet and bitter peppers are peeled from seeds and stalks, and the pulp is twisted in a meat grinder and added to the puree simmering on the stove.
3. The puree with pepper is boiled moderately for 10 minutes, after which the oil is added and left for another 60 minutes.
4. Meanwhile, while it is boiling, mix salt, sugar, herbs, suneli hops and garlic in a blender.
5. As soon as the hour has passed, vinegar and the prepared seasoning mixture are added to the puree. Stir.
6. Leave the finished adjika to cool.

And after the dish has cooled, it can be used directly for food, or put into sterilized jars and put away before winter sets in.

Armenian adjika with herbs and sweet pepper

This version of adjika has an even sharper and richer taste. But in order to obtain such qualities of adjika, it is better to roll it in jars and store it until winter.

And the composition of Armenian adjika from bell peppers with herbs looks like this:

• 2 kg of the hottest capsicum;
• 300 grams of tomato paste;
• 3 kg of sweet pepper;
• 300 grams of garlic;
• a bunch of cilantro;
• 5 grams of coriander;
• 300 grams of onions;
• a glass of sunflower oil;
• a tablespoon of salt.

And now the stages of preparing incredibly spicy adjika:

1. Bell peppers are cleaned of all excess.
2. Next, prepare the hot pepper in the same way as the Bulgarian one.
3. Garlic and onions are passed through a meat grinder. But separately from each other.
4. Separately from garlic and onions, sweet and hot peppers are passed through a meat grinder.
5. The cilantro is cut finely and finely.
6. Now pour oil into a hot frying pan in which the onions are fried.
7. After 5 minutes, add garlic to the onion.
8. After another 5 minutes, peppers are poured into the pan.
9. The contents of the pan are stewed until the vegetables turn golden brown.
10. Then pour the mixture with tomato paste, salt, ground coriander and chopped cilantro.
11. Everything simmers in a frying pan for 20 minutes.

And only then the prepared adjika is distributed into jars and put away in the pantry.

Deliciously spicy adjika

Adjika recipes in Armenian are distinguished by their sharpness and piquantness. Therefore, lovers of food with “spark” should include this dish in their diet.

To make hot Armenian adjika, prepare this:

• red bell pepper - 2 kg;
• scalding hot pepper pods - 6 pcs.;
• garlic - 2 heads;
• salt - 2 tbsp. l.;
• vinegar (9%) - 3 tbsp. l.

Instructions for preparing hot sauce:

1. Peppers of all types must be washed, cleaned of everything unnecessary and, most importantly, dried. If you use wet peppers, then adjika will not last long. And one more thing: there is no need to remove the hot pepper seeds - all the heat is in them.
2. Garlic cloves are peeled.
3. Peppers and garlic are passed through a meat grinder.
4. Vinegar and salt are added to the resulting slurry. Stir everything with a dry spoon.
5. Jars and nylon lids are sterilized. Ready-made adjika is laid out in them and used for its intended purpose. And if you store it in the refrigerator, you can extend the shelf life of adjika by a year.

Adjika with apples

If the rich apple harvest has nowhere to go (it would seem), then use these fruits for adjika. Yes, they will fit perfectly there: they will add a slight sweet tint to the taste, and slightly smooth out the sharpness and acetic acid.

For an unusual recipe you need to take:

• tomatoes - 1 kg;
• bell pepper - half a kilo;
• sour apples - 200 grams;
• onions - 200 grams;
• garlic cloves - 100 grams;
• hot pepper - 2 pods;
• sunflower seed oil - 150 ml;
• 9 percent vinegar - 2 tbsp. l.;
• sugar - 1 tbsp. l.;
• salt - 1.5 tbsp. l.

To make apple-spicy Armenian adjika, follow these steps:

1. Prepare a meat grinder - manual or electric. Pass through its mechanism: tomatoes, hot and sweet peppers, apples, onions.
2. The prepared mixture is transferred to a deep saucepan, sunflower oil is added to it and placed on the stove. Bring to a boil over high heat, and then reduce it, but so that the boil does not stop, it only reduces its intensity. Leave for 60 minutes.
3. Peeled garlic is grated or passed through a garlic press. Add garlic pulp to the mixture in the pan.
4. Salt, sugar, vinegar is poured and everything is thoroughly stirred.
5. Cover the pan with a lid, do not add intensity to the fire, and cook the adjika for another hour. During this time it will become thicker.
6. While the sauce is coming to its logical conclusion, jars and lids are sterilized. And when everything is prepared, the sauce is distributed into glass containers, covered with lids and put away until ready to use.

No-cooking option

"Are you still cooking? Then we're coming to you!" - so, paraphrasing the well-known advertising phrase, you can apply it to adjika. This does not mean that we discourage you from cooking this sauce, but we encourage you to try a recipe that eliminates this action. This will save significant time.

Take:

• tomatoes - 1 kg;
• bell peppers - 2 kg;
• garlic heads - 2 pcs.;
• red hot pepper - 250 grams;
• vinegar (9%) - 200 ml.
• sugar - 5 tbsp. l.;
• salt - 5 tbsp. l.

Culinary process:

1. All vegetables specified in the recipe must be ground in a blender.
2. Pour the whole mass into a deep bowl, add salt, sugar and vinegar to it. Stir until smooth.
3. Sterilize jars.
4. Place the sauce in jars and cover with lids. You can try it right away.

Adjika with zucchini and tomato paste

This recipe for Armenian adjika is very unusual, since in the classics it is a sauce made from peppers and tomatoes. And here there are also zucchini. It turns out delicious.

For zucchini adjika in Armenian, take:

• young zucchini - 1.5 kg;
• store-bought or homemade tomato paste - 100 g;
• garlic heads - 2 pcs.;
• table salt - 1 tbsp. l.;
• hot red peppers - 2 pods;
• granulated sugar - 1 tbsp. l.;
• table vinegar (9%) - 50 ml;
• sunflower oil - 50 ml.

Cooking steps:

1. The ends of the zucchini are trimmed and the peel is removed. Cut the vegetables in half, remove the seeds, and cut the fruits themselves into pieces 2-3 cm wide.
2. Peppers are peeled, garlic too.
3. Zucchini, peppers, and garlic are passed through a meat grinder. Place everything into a saucepan, add butter, salt, sugar, and paste. Cook over low heat for 40 minutes.
4. Add vinegar 5 minutes before the end of cooking.
5. Banks are sterilized.
6. Place the adjika into jars and put it away for storage.

1. Opponents of tomato paste can replace it with a homemade analogue - tomato paste.
2. A couple of tablespoons of ground paprika will give the sauce a deeper red color.
3. Sugar is an optional ingredient in adjika.
4. Greens will complement the richness of flavor.

Conclusion

Armenian adjika has long ago acquired a “Russian soul”. After all, this dish has been prepared so often and for a long time in Russian families. There are many recipes for this dish, but one thing remains unchanged - the spiciness of adjika.

Fans of spicy dishes will be pleased with new versions of adjika with bell and hot peppers. The cooking process is quite simple, but it will take time. Step-by-step instructions are provided below, but if you have any questions, you can use the video of preparing adjika for the winter and recipes with photos. The seasoning is worth the time. The taste can be described in one phrase - you'll lick your fingers!

Adjika recipe with hot pepper

Ingredients

Servings: – + 13

• red bell pepper 1 kg
• ripe hot pepper 4 pcs.
• tomatoes 1 kg
• garlic 50 g
• sunflower oil 2 tbsp.
• salt 1.5 tbsp
• sugar 2 tbsp.
• vinegar 3 tbsp.

Per serving

Calories: 85 kcal

Proteins: 1.7 g

Fats: 3.4 g

Carbohydrates: 11.8 g

60 min. Video recipe Print

At the very beginning of the process, it is necessary to steam the jars and tin lids. Since there will be no additional sterilization, we will approach this stage responsibly.

We wash the tomatoes and fresh hot peppers, from which we remove the seeds. Pepper is a very important component in adjika, so be sure to choose red one. If you add green, the brightness of the color will be lost.

We pass sweet peppers and tomatoes through a meat grinder. You can grind the vegetables with a blender, but then the adjika will turn out to be liquid in consistency. Pour the products twisted in a meat grinder into a saucepan, roasting pan or cauldron and place on low flame. Let the vegetables simmer for 40 minutes.

Peel the garlic and chop it finely. Pass the hot pepper through a meat grinder.

Add garlic and hot pepper to the pan with peppers and tomatoes and let simmer for another 15 minutes.

At the very end, add granulated sugar, salt, acetic acid and sunflower oil to the vegetables, mix all the ingredients and turn off the heat.

Pour hot adjika into jars, roll up and leave to sit at room temperature. Do not touch until completely cool. After a few days, we hide the jars in the pantry. The ingredients are for 2 liter jars.

Advice: if there is no tomato, you can use tomato paste, but the taste will be different from the original.

Adjika recipe with bell pepper

Number of servings: 7

Cooking time: 1 hour 10 minutes

Energy value

• calorie content – ​​53.4 kcal;
• proteins – 2.1 g;
• fats – 0.1 g;
• carbohydrates -11.1 g.

Ingredients

• bell pepper – 1 kg;
• hot pepper – 1 pod;
• garlic – 5 cloves;
• coriander – 1 pinch;
• greens – 1.2 bunches;
• salt – 1 tsp;
• sugar – 3 tsp;
• vinegar - 1 tbsp.




Step-by-step preparation

1. We wash and sterilize the jars in the oven or steam.
2. We begin to prepare: rinse the hot (chili) and bell peppers under running water. Peel the garlic.
3. Grind all the peppers and garlic in a blender. Pour the resulting mass into a saucepan and set to cook on the fire. Let it simmer for half an hour.
4. Add salt, granulated sugar, herbs, coriander and vinegar. Leave the adjika on low heat for another 10 minutes.
5. Pour into jars and seal. After complete cooling, we move the preparations for storage in the pantry. The ingredients are for 1 liter jar.

For those who do not like spicy food or for some reason cannot eat it, we recommend preparing adjika for the winter only from bell peppers. It won’t turn out to be as flavorful as the spicy one, but it will also be very tasty. It’s up to you to decide which adjika to cover, but according to any of these recipes it will turn out tasty and spicy. This appetizer goes well with meat, potatoes, jellied meat, fish and any porridge. It is a good seasoning for barbecue and fried chicken. So be sure to prepare a couple of jars of adjika for the winter for your family.

The closer winter gets, the more acute the issue of supplying the body with vitamins. Armenian adjika is one of the options for replenishing the body with vitamins all year round. It's quite simple to prepare. Spicy adjika in Armenian can be served as an appetizer for fish, potato, and meat dishes. You can also spread adjika on bread, using it to make a delicious homemade sandwich. Adjika is also ideal for any side dishes or porridges.

These advantages, combined with a spicy taste, make the dish truly loved by many families. Have fun preparing a classic Armenian appetizer - and let adjika become the signature dish in your usual culinary menu.

Classic Armenian adjika

A friend once recommended this simple recipe for Armenian adjika for the winter. I had already done adjika many times before, as it seemed to me, correctly. But somehow I didn’t think of adding greens.

Ingredients:

• Tomatoes - 3 Kilograms
• Bell pepper - 2 kilograms
• Chili pepper - 300 grams
• Garlic - 200 grams
• Greens - 200 grams (cilantro is required, the rest is optional)
• Khmeli-suneli - 30 Grams
• Vegetable oil - 1 Cup
• Sugar - 1/2 Cup
• Sea salt - 1/3 Cup
• Vinegar 9% - 100 Milliliters

Cooking method:

1. Grind the tomatoes very thoroughly into puree using a meat grinder or blender. We put it on fire.
2. We peel the peppers, remove the seeds, chop them and add them to the already boiling tomato puree.
3. Stir and cook for another 10 minutes. Add oil, mix, and keep on low heat for another hour.
4. While the adjika is on the stove, let's make the dressing. Grind salt, sugar, herbs, suneli hops and garlic and mix in a blender.
5. An hour has passed, we turn off the stove and add our green dressing and vinegar to the adjika. Let's mix.
6. We are waiting for it to cool completely.
7. Transfer to sterile jars and close with lids.

Armenian adjika for the winter

Thrill-seekers - I offer my own wonderful recipe for Armenian adjika for the winter. Personally, I only use this hot sauce with meat dishes; I prefer classic dishes, such as regular pickled tomatoes. But my husband and daughter cannot do without it - for bread, with main courses and even with some salads.

Ingredients:

• 2.5 kg tomatoes
• 1 kg apples (Antonovka)
• 1 kg carrots
• 1 kg sweet pepper
• 1 cup sugar
• 1 cup sunflower oil
• 3 pods of hot pepper
• 200 g minced garlic

Cooking method:

1. Ripe and juicy tomatoes were ground in a meat grinder (combine or blender). Add bell peppers and ratunda peppers, having previously cleared them of tails and seeds.
2. Then gradually add hot pepper to our sauce. It is enough just to cut off the tails and leave the core - the seeds of the pepper contain exactly the spiciness that our adjika needs.
3. All that's left is the garlic. Peel the cloves, grind them and add to the sauce. This is how beautiful it turns out.
4. And then there was a game of taste and your imagination. The ideal spice for Armenian adjika is basil - its pleasant smell and unusual taste simply work magic with the sauce.
5. In addition, basil is a medicinal plant that contains vitamins and has a beneficial effect on the body. So, I recommend not cutting the basil, but twisting it together with the stems through a meat grinder.
6. In the stems, leaves and calyxes of the flower there are glands that accumulate essential oil, which determines the aroma of this plant, as well as the pleasant smell and taste of the dishes to which it is added.
7. That's it, adjika is almost ready. All that remains is to boil it over low heat for 30-40 minutes. At the same time, do not forget to constantly stir the sauce and skim off the foam.
8. At the end, when the adjika has already boiled, add salt, sugar and vinegar. You can, of course, add it according to the recipe, but I recommend it to taste. Still, these are auxiliary ingredients that should complete the taste of the dish, and not spoil it.
9. Pour the hot sauce into pre-sterilized jars, roll up and cover for a day. Armenian adjika is ready for the winter. Serve it with your favorite meat dishes or as a stand-alone sauce that will definitely decorate any table.

Ingredients:

• 1 kg hot pepper
• 3/4 cup salt
• 200 g raw walnuts
• 3 tbsp. tablespoons ground coriander seeds
• bunch of fresh cilantro (diameter 5-7 cm)
• bunch of fresh parsley (diameter 5-7 cm)
• 300 g garlic (optional)

Cooking method:

Ingredients:

• Chili pepper – 300 g (in this recipe we will take hot capsicum in much smaller quantities: not 2 kg, as in the previous recipe, but only 300 g);
• Fresh tomatoes – 3 kg;
• Sugar – ½ cup;
• Vinegar 9% - 100 ml;
• Sea salt - ⅓ cup;
• Khmeli - suneli – 30 g.

Cooking method:

1. Thoroughly grind the tomatoes into puree using a meat grinder/blender.
2. Place the tomato puree on the stove.
3. Wash the chili and bell pepper, remove the seeds, twist, and add to the boiling tomato puree.
4. Mix the ingredients in the pan thoroughly and cook for 10 minutes.
5. Add vegetable oil to the homemade snack, mix it, simmer over moderate heat for another 1 hour.
6. While the Armenian adjika is boiling, we make a dressing for it with our own hands: mix chopped herbs in a blender (and this can be not only cilantro, but also dill, parsley, lettuce, basil, etc.), sugar, salt, chopped garlic, hops - suneli.
7. Add vinegar and prepared dressing to the boiled adjika. Stir the appetizer and leave to cool for a while.

Place the cooled product in sterilized jars and seal them with lids. Armenian adjika (the recipe for which we reviewed in detail) is ready, put it in the refrigerator for storage.

A simple recipe for Armenian adjika

A friend once recommended this simple recipe for Armenian adjika for the winter. Before this, we had already done adjika many times, as we thought, correctly. But somehow they didn’t think of adding greens. And, as it turned out, it was in vain - it greatly complements and emphasizes the tomato taste and spiciness! So we are sharing with you a simple way to make Armenian adjika for the winter!

Ingredients:

• tomatoes
• bell pepper
• green
• vinegar
• sugar

Cooking method:

1. Grind the tomatoes very thoroughly into a puree using a meat grinder or blender. We put it on fire.
2. We clean the peppers from stalks and seeds, chop them and add them to the already boiling tomato puree.
3. Stir and cook for another 10 minutes. Add oil, then mix again, and simmer over low heat for another hour.
4. While our adjika is cooking, let's make the dressing. Grind salt, sugar, herbs, suneli hops and garlic and mix in a blender.
5. After an hour, turn off the stove and add green dressing and vinegar to the adjika. Mix well and wait until it cools completely.
6. And we transfer the adjika into sterile jars, and then close the lids. Store in the refrigerator. And we have fun in winter!

Armenian adjika (bitter)

Adjika bitter is a very tasty seasoning that is used with various dishes. Mainly as an addition to a side dish in dishes containing meat or poultry. It is especially good in the winter season as a warming seasoning. And, what’s great, when preparing adjika, you can adjust the amount of hot peppers, depending on the taste of the housewife and her household.

Ingredients:

• ripe red tomatoes - 5 kg,
• red bell pepper - 3 kg,
• garlic - 300 g,
• capsicum - 500 g (less can be done, depending on taste),
• parsley - 2 bunches,
• sunflower oil - 150 g,
• salt - 2 tablespoons,
• 1 tablespoon of granulated sugar is acceptable.

Cooking method:

1. It's simple. We wash the vegetables, remove the stems, and remove the seeds from the peppers.
2. We pass all the ingredients through a meat grinder, parsley and garlic too.
3. It turns out to be a mushy mass.
4. Add salt and oil.
5. We put everything on the fire and cook from the moment of boiling for 30-40 minutes
6. Then we put them in sterilized jars and roll them up.
7. Very easy, but delicious in winter.

Armenian spicy adjika

Ingredients:

• 5 kg hot capsicum,
• ½ kg garlic,
• 1 cup coriander (freshly ground)
• 1 kg of regular or sea salt (not iodized).

Preparation:

1. Place the peppers on a towel in one layer and dry in the shade for 3 days. Grind the coriander. Lubricate your hands with vegetable oil, wear durable plastic or rubber gloves (this is very important!). Wash the peppers, cut them and clean them of seeds and membranes.
2. Peel the garlic. Grind the peppers and garlic through a meat grinder. Mix with coriander and scroll 2 more times. Mix with salt. Ready adjika can be transferred to small jars (sterilized).
3. This is a basic recipe adapted for modern kitchens. At a time when the main kitchen appliance was a stone mortar, all operations were done in it or simply on a convenient flat stone. In the 21st century kitchen, the choice is between a meat grinder, a grater and a food processor.
4. The grater can be used for tiny volumes - to test the proportions or just understand whether it is needed or not. The main choice is between a blender and a meat grinder. A blender is fast, it makes life easier, it’s easier to clean, and for some reason it’s more common in kitchens these days.
5. The meat grinder is difficult to clean, but unlike fast knives, it grinds vegetables carefully and thoughtfully. The process is closer to stone grinding and is easier to regulate. And washing the meat grinder to remove pepper and garlic doesn’t take much time, it’s not fatty meat!
6. The next important part of adjika is spices. We should go into more detail here. Usually nothing other than coriander seeds is required, but it is extremely difficult to resist the temptation to add something else.
7. This “something” is most interesting, because at one time you can prepare half a dozen variations of adjika, adding another type of pepper and changing the recipe of the spice mixture.
8. Let's make a reservation - moderation and logic are the basic principles of adding spices.
9. By the way, if you are too lazy to select spices, you can add suneli hops from the store, even with it it will be delicious if you are preparing homemade adjika for the first time.
10. But more often, utskho suneli, that is, blue fenugreek, (shambhala or the more common name fenugreek) is added to adjika.
11. This spice has a bright, nutty taste, so don’t get carried away - a small amount is enough. By the way, suneli in Georgian means seasoning, so don’t be confused by the variety of suneli. The seeds, or better yet, the fruits and inflorescences of fenugreek, are ground into powder and added to the ground coriander seeds.
12. Speaking about replacing utskho-suneli with hops-suneli, it should also be noted that in stores there is an indecent number of variants of the famous mixture; this comes from the natural variety of homemade mixtures, but has little in common with real mixtures prepared by housewives for their culinary needs.
13. So, a good suneli hop must include: fenugreek, coriander, marjoram, Imeretian saffron, bay leaf, basil, savory and dill. There are several other components, but these are the main ones.
14. The last component of adjika is salt. You can take any one. To add or not to add vinegar is a difficult question.
15. In industry, acetic acid is added for preservation; in home preparation, vinegar is needed only if, in addition to hot peppers and garlic, the composition contains diluent elements, for example, sweet peppers or fresh herbs.
16. By the way, sweet or bell pepper is the only additive-diluent recognized in the Caucasus.

Spicy Armenian adjika

Ingredients:

• Sweet red pepper - 2 kg
• Hot capsicum - 6 pcs.
• Garlic - 2 heads
• Salt - 2 tbsp.
• Vinegar 9% - 3 tbsp.

Cooking method:

1. Peppers (sweet and bitter) need to be washed and, very importantly, dried thoroughly, otherwise the adjika will spoil very quickly. It's better to do this in advance.
2. Then the fruits should be cleaned - remove the stalks and seeds. I removed only the tails from the hot pepper pods, because in one cooking program I learned that the main bitterness is contained in the seeds
3. If you are against seeds in adjika, take a little more hot pepper and remove the seeds. However, the amount of this ingredient depends on your taste preferences - some people like spicier adjika, others sweetish (in such cases they even add sugar
4. The garlic should be peeled. Grind all vegetables in a meat grinder in random order. The choice of attachment for a meat grinder, again, depends on your taste preferences - personally, I like medium grinding so that the adjika does not resemble a paste.
5. Add salt and vinegar to the mixture, mix thoroughly with a dry (!) spoon
6. Now we put the finished adjika into previously prepared clean and dry jars, close them with nylon lids and put them in the refrigerator. From this amount of ingredients I got 4 half-liter jars.
7. If the temperature regime is observed and the spoons are clean, adjika will be perfectly preserved throughout the winter.

A simple adjika recipe

Ingredients:

• Red bell pepper 2 kg
• Tomato 800 g
• Chili pepper 2 pcs.
• Garlic 6-7 cloves
• Garlic 6-7 pcs.
• Salt 2 tbsp.
• Sugar 3 tbsp.
• Vinegar 9%

Cooking method:

1. Wash the sweet bell peppers thoroughly, remove the seeds and white veins. It is better to take red, orange or yellow pepper. Of course, this will not affect the taste, but adjika will look more aesthetically pleasing. Cut the pepper into arbitrary pieces.
2. We wash the tomatoes. We try to use dense, fleshy tomatoes, otherwise the finished adjika may turn out too watery.
3. Blanch large and ripe tomatoes. To do this, you need to make several shallow cuts on them with a knife or pierce them with a fork. Place them in boiling water for 30 seconds and then cool quickly. The skin will come off easily on its own.
4. Remove the hard stem from the peeled tomatoes and cut them into pieces.
5. Grind the prepared vegetables using a blender or meat grinder. At this stage we can achieve either a puree consistency or leave small chunks for texture. It depends entirely on personal preference.
6. Add salt, sugar, ground pepper and vegetable oil to the vegetables.
7. Transfer the mixture to the slow cooker, close the lid and turn on the simmer mode for 1 hour.
8. While there is time, let's sterilize the jars. Here you can cheat and put them in a preheated oven or microwave for 10 minutes. In the latter case, pour a little water into the jars to prevent them from bursting. But you can use the traditional method and heat them in a water bath until condensation forms.
9. Let the jars cool and dry on a clean towel. And don’t forget about sterilizing the lids.
10. Peel the garlic. Young garlic is not only more aromatic, but also sharper than mature garlic, so we rely on your taste.
11. We also rinse the hot peppers. We remember that the severity depends not only on the type of vegetable, but also on whether we leave or remove the seeds. Everything here is very individual, so we adjust the sharpness ourselves.
12. Using a sharp knife, chop the garlic and pepper. If we make a large amount of adjika, you can use a blender.
13. When the mixture from the multicooker has sufficiently simmered, add hot pepper, garlic and vinegar to it.
14. Once again we turn on the extinguishing mode, but now for only 20 minutes. Let's look at the density of the future adjika. If the consistency suits us, close the lid again. And if the tomatoes turn out to be watery and there is a lot of liquid, leave the lid open.
15. Adjika is ready, now we carefully taste it: you may need to add a little more salt or spiciness.
16. When the taste is evened out, use a clean spoon to transfer the adjika into sterilized jars so that as little air as possible remains on top. Cover with a lid and leave to cool completely at room temperature.

Armenian adjika for the winter

Ingredients:

• Tomatoes - 3 kg
• Bell pepper - 2 kg
• Chili pepper - 300 gr.
• Garlic - 200 gr.
• Cilantro, dill - 200 gr.
• Khmeli-suneli - 30 gr.
• Vegetable oil - 1 glass
• Sugar - 0.5 cups
• Salt - 1/3 cup
• Vinegar 9% - 100 ml

Cooking method:

1. Wash the tomatoes well, put them through a meat grinder and put them on the fire.
2. We clean the peppers from seeds, chop them and add them to the already boiling tomato puree. Stir and cook for another 10 minutes. Add oil, stir, and keep on low heat for another hour
3. Make the dressing: grind salt, sugar, herbs, suneli hops and garlic in a blender.
4. At the end of cooking, add dressing and vinegar to adjika. Mix well.
5. Transfer to sterile jars and screw on the lids. Store in the refrigerator.

Adjika in Armenian with greens

Adzhika rolled up in this way will last longer, and its taste becomes more intense. This appetizer has a more pronounced spiciness, which is ideal for lovers of spicy dishes.

Ingredients:

• Hot capsicum - 2 kg+
• Tomato paste - 300 g+
• Cilantro - bunch or 3 g+
• Coriander - 3 g+
• Onions - 250 g+
• Bell pepper - 3 kg+
• Salt - 1 tbsp. or to taste+
• Vegetable oil - 1 cup+
• Garlic - 250 g

Cooking method:

1. We thoroughly wash the bell pepper and remove all the seeds.
2. Wash the hot pepper and remove the seeds. To avoid burning your skin, wear gloves when cleaning the chili. Read more:
3. Peel the garlic and onions, wash them, and grind them in a meat grinder.
4. Pass the onion through a meat grinder separately from the garlic.
5. Grind peppers (bell and hot) separately from garlic and onions.
6. Finely chop the cilantro, grind the coriander in a special culinary mill.
7. Add vegetable oil to a hot frying pan, then pour chopped onions into it.
8. Simmer the slices over the fire for 5 minutes, then add the twisted garlic to the onion.
9. We also simmer it for 5 minutes, after which we pour the pepper mass into the frying pan.
10. Simmer all ingredients over heat until light golden brown. As soon as the products are stewed, pour them with tomato paste, sprinkle with ground coriander, salt and finely chopped cilantro. Simmer the dish on the fire for another 20 minutes.
11. We put the finished Armenian adjika into jars sterilized in the oven, roll them up with lids and put them in a cool place for storage. Just let the “Armenian” contents cool first before you take it to the cellar or pantry.

Traditional Abkhaz adjika is prepared using hot pepper, garlic, salt and herbs.

We suggest not limiting yourself to just the classics with such a variety of ingredients for a sizzling seasoning. Check out our easy, proven recipes!

How to cook adjika: 3 rules

To ensure that adjika has a rich color and thick consistency, choose the brightest and most fleshy vegetables.


It is better to use rock salt, since pure sodium chloride is a powerful preservative, and iodized salt can cause fermentation and softening of vegetables.

Unpeeled hot pepper gives adjika its special pungent taste. If you remove the seed pods from the pods, the flavor of the sauce will be milder. And don't forget to use rubber gloves to avoid getting pepper burns!

Green adjika

Photo: dinasdays.com Abkhazia’s calling card. This adjika is served with many dishes and always with spit-roasted lamb.

What you need:

• 6–8 large hot green peppers
• 1 head of garlic
• 1 bunch of cilantro
• 1 tbsp. spoon of salt

How to prepare green adjika:

Cut the pepper into small pieces without removing the seeds.

Grind the pepper along with the garlic in a mortar or mince several times.

Add salt, stir and leave to brew for 15–20 minutes.

The incomparable host of the program Lara Katsova shared with us her family recipe for adjika, turn on the video!

Russian adjika "Ogonyok"

Photo: natalielissy.ru For borscht, salted lard with black bread and boiled potatoes with herring - adjika is ideal for traditional Russian dishes. It can be used to prepare sauces for meat and even seasoning for pickle and cabbage soup.

What you need:

• 1 kg tomatoes
• 1 kg sweet pepper
• 400 g garlic
• 200 g hot pepper
• 150 g parsley root
• 1 tbsp. spoon of salt (to store adjika for more than 1–2 months, double the amount of salt)

How to prepare Russian adjika “Ogonyok”:

Hot adjika with basil

Photo: natalielissy.ru Spicy! Very spicy! Even hotter! The versatility of the recipe is that this adjika can be used not only for meat dishes, but also for sandwiches, sauces, soups and even pasta.

What you need:

• 500 g hot red pepper (you can add a couple of green peppers)
• 400 g garlic
• 2 bunches green basil
• 1 bunch of cilantro
• 1 bunch of parsley
• 2 tbsp. spoons of salt

How to prepare hot adjika with basil:

Nut adjika

Photo: thinkstockphotos.com Adjika is not adjika if it does not contain nuts, as they say in the Caucasus. Subtle pleasant aroma, thick consistency and rich piquant taste - this is what makes adjika real!

What you need:
500 g tomatoes
400 g walnuts
200 g red bell pepper
3 heads of garlic
2–3 hot peppers
1 bunch of cilantro or parsley
4 tbsp. tablespoons refined sunflower oil
2 tbsp. spoons of vinegar 9%
1 teaspoon salt

How to prepare nut adjika:

Remove seeds from bell peppers, wash and dry the greens.

Cut out the stems of the tomatoes.

Grind tomatoes, peppers, garlic, nuts and herbs in a blender or mince twice.

Add sunflower oil, vinegar and salt to the prepared mass.

Stir and serve immediately!

Gorloder, or Siberian adjika with horseradish

Photo: loverofcreatingflavours.co.uk A recipe from Siberia is quite capable of providing healthy competition to fiery sauces from sunny Abkhazia. The basis of the horloger is vigorous horseradish root. Suitable for meat and fish dishes, corned beef, and especially for barbecue and homemade grilled sausages.

What you need:

• 500 g tomatoes
• 50 g horseradish root
• 50 g garlic
• 1.5 teaspoons salt
• 1 teaspoon sugar

How to cook gorloder, or Siberian adjika with horseradish:

Grind tomatoes, garlic and horseradish in a meat grinder.

Combine all ingredients, add salt and sugar, mix.

Place in sterilized jars and roll up.

Adjika from bell pepper

Photo: thinkstockphotos.com If fiery seasoning is not your thing, prepare a lighter version of this sauce with a sweet and sour taste and a slight pepperiness. This adjika goes well with baked or boiled meat, poultry, fish, potatoes baked in foil and toast.

What you need:

• 1 kg sweet red pepper
• 300 g garlic
• 4–6 red hot peppers
• 50 ml vinegar 9%
• 4 tbsp. spoons of sugar
• 1 tbsp. spoon of salt

How to prepare adjika from bell pepper:

Remove seeds from sweet peppers.

Pass the pepper, garlic and hot pepper through a meat grinder.

Add salt, sugar, vinegar, stir and leave to steep for 3-4 hours.

Then put into sterilized jars and store in a dark, cool place.

Adjika with apples

Photo: thinkstockphotos.com An improved and adapted adjika recipe for poultry or grilled fish. To give the sauce a more delicate taste, you can prepare it without hot pepper or reduce its amount.

What you need:

• 1 kg tomatoes
• 500 g red bell pepper
• 500 g sour apples
• 300 g carrots
• 200 g garlic
• 50 g hot pepper
• 200 ml refined sunflower oil
• 1 bunch of cilantro
• 1 bunch of parsley
• salt - to taste

How to cook adjika with apples:

Peel all vegetables and chop together with herbs in a blender or meat grinder.

Add salt and sunflower oil.

Bring to a boil and cook over low heat for 2.5 hours.

Transfer to sterilized jars and seal.

Adjika with plums

Photo: wolvesinlondon.com Tender and soft adjika with plums goes perfectly with game, boiled potatoes and baked vegetables, chicken meatballs and pork chops.

What you need:

• 500 g plums (choose plums that are not sweet or even sour)
• 500 g bell pepper
• 2 heads of garlic
• 2 hot peppers
• 1 tbsp. tomato paste
• 100 g sugar
• 2 teaspoons vinegar 9%
• 2 tbsp. spoons of salt

How to cook adjika with plums:

Remove seeds from bell peppers and seeds from plums.


Pass sweet peppers, plums, garlic, hot peppers along with seeds through a meat grinder.

Place the crushed ingredients in a saucepan, add tomato paste, salt and sugar.

Bring to a boil and cook, stirring, over low heat for 30–40 minutes.

Add vinegar 2 minutes before the end of cooking.

Transfer the finished mixture into sterilized jars, roll up, turn over and leave until completely cooled.

Baked pumpkin adjika

Photo: thinkstockphotos.com Baked vegetables give this adjika a surprisingly delicate texture, and pumpkin gives it an unusual and at the same time unobtrusive aroma. Light, spicy, moderately hot, with a subtle sourness.

What you need:

• 500 g pumpkin
• 200 g apples
• 200 g bell pepper
• 200 g onions
• 1 lemon
• 1 head of garlic
• 1 bunch of basil
• 1 bunch of cilantro
• 50 ml refined vegetable oil
• 1 hot pepper
• 1 teaspoon salt

How to cook baked adjika from pumpkin:

Peel the pumpkin and onion, remove the seeds from the apple and pepper. Cut the pumpkin and onion into pieces of arbitrary size.


Wrap the pumpkin, onions, apples and peppers in foil and bake at 200°C for 35 minutes. Then peel the apple and pepper.

3. Grind all baked vegetables in a blender.

Grind the garlic, lemon and herbs in a blender into a homogeneous mass.

Combine vegetables with lemon dressing, stir and serve immediately.

Adjika from pickled cucumbers

Photo: greenishthumb.net Are there any pickles left from last year's stock? Make some hot sauce out of them! The beauty of the recipe is that this adjika can be whipped up at any time.

What you need:

• 500 g pickled cucumbers
• 1 head of garlic
• 3 tbsp. spoons of tomato paste
• 2 tbsp. tablespoons refined sunflower oil
• apple cider vinegar - to taste
• 1 pinch ground black pepper
• 1 pinch ground red pepper

How to prepare adjika from pickled cucumbers:

Peel the cucumbers and grate them on a fine grater or chop them in a blender. If there is a lot of liquid, drain it.

Pass the garlic through a press.

Combine cucumbers, garlic, tomato paste, vegetable oil, vinegar and spices.

Stir and leave in the refrigerator for 1-2 hours.

Description

Armenian adjika for the winter, prepared with your own hands at home, will certainly become one of your favorite dishes. Its piquant taste will make any dish tastier and more aromatic. You can easily add this adjika to pizza, prepare an incomparable sauce based on it, or serve it as a snack on its own. It goes well with all types of meat, and is also very tasty to eat just as a snack with bread. Armenian adjika can be served not only on weekdays, but also on holidays to please your guests.
Those who love spicy dishes will like this appetizer the most. You can independently adjust the severity of such adjika by adding or removing one or another ingredient. However, I would like to note that you need to salt the dish only until you add garlic and pepper, otherwise the adjika may not turn out salty.
Another important point in preparing such adjika is that it cannot be boiled. You just need to combine all the ingredients correctly, mix them and leave to infuse for a certain time. Also, vinegar is not used during the cooking process, as stated in the classic recipe for preparing Armenian adjika.
To prepare such a red pepper appetizer for the winter and seal it in jars, you will need a little free time, as well as our step-by-step recipe with photos, in which you will find details of the preparation process.

Ingredients

Armenian adjika for the winter - recipe

Prepare all the necessary ingredients in advance so as not to waste time searching for them while preparing your delicious adjika. Tomatoes and peppers must be thoroughly washed and drained in a colander so that excess moisture does not get into the snack, as this will dull its taste..

After you have washed all the ingredients and drained the water, place the tomatoes on a wooden cutting board and start cutting them into two parts.

Now let's start peeling the hot peppers. After you wash it, you should remove the green tails and put the vegetables in one container for further work.

Then we take a head of garlic and peel it, divide it into cloves, each of which, in turn, also needs to be peeled. Garlic, like hot pepper, also needs to be placed in a separate bowl.

Next you need to get a meat grinder or, if you have a blender, you can use it. However, it is still recommended to use a meat grinder, since it is with its help that you can achieve the necessary consistency of adjika. Pass all the purified ingredients through a meat grinder to obtain a vegetable mixture.

Mix thoroughly and add the required amount of salt to your adjika, after which it must be transferred to an enamel bowl. Leave the mixture to infuse in a dark place for two weeks so that the adjika begins to ferment, and only after that it can be closed for the winter.

Armenian adjika must be stirred every day during its fermentation, after which it must be poured into sterile jars and closed with sterile lids. You can store snacks for the winter in the cellar or pantry, taking them out as needed..