Adzhika is boiled. Recipes

Whatever the Adjika - boiled or raw, it has its own secrets of cooking. All the subtleties of the process and various recipes of the famous Caucasian seasoning you will find in this article.

History

If you translate the name from the language of the Abkhaz people, it means "salt", but the Turkish translation sounds like "sharp". Traditional adzhika (cooked or not - not so important) is prepared without the usual tomatoes for us.

We are accustomed to cook it with different ingredients, supplementing the taste with tomatoes, garlic, herbs, sugar, etc. But the Abkhaz-Georgian people have a very simple composition: garlic, spices and red pepper.

True adzhika (boiled, raw) can be of two colors: red and green. The shade varies depending on the pepper and the addition of greenery in the seasoning.

Another feature of the preparation of the Abkhaz-Georgian Adzhika is no use of a meat grinder. Each ingredient is ground into a powder on a large stone. The products must have a soft consistency, so that they can then easily be smeared on bread or pita bread.

Adjika with horseradish

Adjika (boiled) according to the recipe below does not require a mandatory temperature storage regime. It can be kept in a room or in a refrigerator.

For cooking, we need to skip 2.5 kg of tomatoes through a meat grinder. Then we load in advance the seeds cleared of seeds 0.5 kg of red Bulgarian and 250 g of bitter pepper, as well as 250 g of horseradish root. Do not forget to put on gloves before that.

Then the resulting mixture must be transferred to enameled dishes. Pour 125 ml of vegetable oil, add 60 g of a large salt (it is desirable that it was not iodized) and 110 g of granulated sugar. After thoroughly mixing, place the container on the fire. Duration of cooking takes about an hour. When the cooking process comes to an end, add 5 heads of garlic, crushed through a press, and add 200 ml of 6% vinegar. Do not forget to mix.

Next, we distribute the seasoning to the banks that previously passed sterilization, roll up the lids and cover with a blanket or blanket. Adzhika boiled for the winter from tomato and horseradish is ready!

Secrets and subtleties of cooking

Southern peoples fell in love with Adzhik not only for its keen taste, but also for its useful qualities. Adjika with horseradish, for the winter (cooked, as a rule) cooked, its acuteness is very helpful in the prevention of colds. It normalizes the digestion process, improves appetite and metabolism. But there are contraindications: Adjika is strictly forbidden to use during pregnancy, children, as well as people having problems with the stomach, kidneys and liver.

1. The basis. As it was said, the real adjika should consist of three ingredients. Garlic should be with a purple hue, and salt can be used even in the sea. The main thing - it should not contain various additives.

2. Additional components. Aroma, like taste, always depends on spices. Any sharp seasoning will be harmoniously combined with basil, coriander or zira. In the Caucasus, blue fenugreek is usually added. In order to slightly blunt the sharpness, in the Russian cuisine add apples and tomatoes.

3. It is important to grind all the ingredients to a powdery and puree state.

4. To the aroma of your Adjika turned out to be more saturated, calcify the dry ingredients in a frying pan and grind with a mortar or coffee grinder.

5. Viscosity will be added with ground nuts or ear-suneli.

6. To adzhika did not have excess moisture, peppers 2 days before cooking is dried on a baking sheet.

7. Increase the amount of salt. Each landlady wants to keep the products much longer. To do this, properly season with Adzhika.

Following these simple tips, you will prepare a traditional adzhika, which, to taste, will not be inferior to a real Abkhaz-Georgian one.

A popular recipe

The famous adzhika (boiled) for the winter from tomato and eggplant is prepared according to the following recipe: first you need to rinse all the ingredients. A kilogram of eggplant and 4 cloves of garlic is released from the skin. Then remove the stems and seeds in 1 kg of pepper. The ingredients listed above, including 2 kg of tomato, are cut into large pieces and passed through a meat grinder. The resulting puree from vegetables pour into a saucepan and put it on the fire.

Immediately add 3 tbsp. L. Salt (without a slide), 2 tbsp. L. Sugar, 50 or 100 g (at your discretion) of vegetable oil and 10 g of red pepper (powder). After we have mixed all the ingredients, do not forget to try it. So you will understand the amount of seasonings you can increase. The cooking time varies from 40 to 50 minutes. Do not forget to stir the adjika occasionally so that it does not burn. 10 minutes before the readiness, pour in 50 ml or 2 tablespoons. L. Vinegar.

No less delicious is the apple-carrot adzhika (boiled), the recipe of which you will learn a little later.

The real Abkhaz-Georgian adzhika

The true Caucasian adzhika (sharp, boiled, raw) is prepared on the basis of spices, herbs, spicy peppers and garlic. If your stomach is ready to tasting such a "fiery" seasoning, then the next recipe is for you.

0.5 kg of hot pepper is cleaned and double twisted through a meat grinder. In the resulting puree pour a teaspoon of white wine vinegar. Then we clean and press through the press 8 large cloves of garlic and add them to the pepper.

Dry Ingredients: 15 g cilantro or coriander, 10 grams of dill, basil, thyme, warm in a dry frying pan. Grind them with a blender and add together with the salt to the bulk. In order to impart viscosity to the adzhika, it is possible to fill in the ground walnuts.

Adjika (boiled): recipe with apples and carrots

Tomatoes (2 kg), sour apples (1 kg), Bulgarian (sweet 1 kg) and hot red pepper (4 pcs.) After cleansing are cut into pieces.

Then grind 5 roots of horse radish and 1 kg of onions and carrots.

The prepared components are twisted through a meat grinder, we put the finished mashed potatoes in a bowl and put it on the stove. We are waiting for the mass to boil, we reduce the fire to a moderate one and cook for an hour, covering it with a lid.

At the end of cooking lay the remaining ingredients: 150 g of salt, 200 g of sugar, 500 ml of vegetable oil, 100 ml of 9% table vinegar and 4 heads of chopped garlic. Cook the seasoning for another 5 minutes and turn it off.

Cooked on these recipes adzhika much tastier than the store. You, dear mistresses, can only choose any of the proposed cooking options and make your family and loved ones happy with this snack.