Adzhik recipe is not boiled with Bulgarian pepper. Acute adzhika from Bulgarian pepper without tomato

Adzhika - all the favorite snack having great amount recipes.

It is raw and boiled, from pepper, with tomatoes, greens, eggplants, plums and other ingredients. Recipes Adzhika from pepper numbered several hundred. In such a variety, it is easy to confuse, so the most collected here best recipes Piquant snack with sick.

Adzhika from pepper - general principles of cooking

Adzhik is preparing by chopping vegetables and adding spices, fragrant herbs to them. Do it best on the meat grinder. If desired, the mass is passed several times. If the snack is not exposed to heat treatment, it is very important to observe the sterility of dishes and products. This will increase the duration of storage of the workpiece.

Spicy pepper. Mandatory ingredient Adzhika. You can use both red pods and green. Ripe pepper is sharper than about 1.5 times. The pods removes the tail, the seeds can be left, they will give Adzhik an additional burning.

Sweet pepper. The admirers of the burning adzhiki from peppers are not so much and most often the taste is diluted with other vegetables. Most often it is the Bulgarian pepper, which also gives a summer fragrance and beautiful colour. The quiet and juicy pods, the better the adzhik will turn out. The unripe of green pepper in a snack is added infrequently, as it can give a coach to mustard.

Tomatoes. Universal love for tomatoes could not not affect the adzhik recipe. Tomatoes are increasingly added to it. Moreover, many hostesses consider them the main ingredient and add in unmeared quantities. Do it is not projected, but if you put sufficient number preservative products. Otherwise, the sauce can quickly scatter. Tomatoes are better to take fleshy, ripe, grown in the sun. Greenhouse and imported vegetables Adzhika from pepper does not like.

Garlic. It gives a snack fragrance, additional sharpness and helps her to preserve fresh. Ground along with the other ingredients, can be added in large quantities. If adzhika from the pepper needs to be boil, then garlic is better to add at the end of the preparation. There are recipes in which all ingredients are undergoing heat treatment, and garlic plays after cooling the sauce in the raw form.

Frequent components of adzhika from pepper are spices. Tom all used: coriander, oregano, basil, cinnamon, carnation. You can add all kinds of greens and roots, it is only important to wash them thoroughly.

Recipe 1: Adjika from Georgian pepper

This is a recipe for the preparation of real, acute adzhika from pepper. Distinguished by a special burning, so lovers to use pure form Not so much and mostly men. But the workpiece is also actively used to prepare various dishes, marinades and conservation.

List of ingredients:

acute pepper 0.25 kg;
garlic 0.05 kg;
Salts 1 tbsp. l.;
Khmeli-Sunnels 1 tbsp. l.;
Coriander 1 tsp.

Preparation of Adzhika

Classic adzhika of pepper contains a lot of salt, which allows it not to deteriorate for a long time in natural conditions. Per 1 kg zhugugo Pepper It goes up to 0.35 kg of salt. But if you plan to store a snack in the refrigerator, then this recipe can be neglected, put salt smaller.

Coriander seeds are crushed in a coffee grinder, but you can simply crowded them. Peppers and garlic are crushed on a meat grinder, taking advantage and freeing from seeds. All connect, mix thoroughly, salting, add seasonings and retain to dissolve and saturate taste. Then decompose on small jars.

Recipe 2: Adjika from pepper with bow and carrots

Adzhika, made on this recipe, has a soft, smoothed taste thanks to incoming vegetables. If you do not prepare it through the meat grinder, but to kill a blender in a mashed potature, it will be similar to vegetable caviar.

List of ingredients:

bell pepper 2 kg;
acute 0.5 kg;
Luka 700 gr.;
carrots 500 gr.;
0.25 kg of tomato paste;
oil 0.15 kg;
3 tbsp. l. vinegar;
2 tbsp. l. Salt.

Preparation of Adzhika

In the pan pour oil, put on the stove. Clean the onions, cut into large semirings and send to a frying pan. Carrots grate on the grater and pour out to the bow. All together fry and cool.

While the roast cooles, you need to prepare pepper. It is washed it for this, cut in half and free from the insides. Halves cut into several parts and scroll into a meat grinder together with fried and cold vegetables. Mass need to be shifted into a saucepan or cauldron and put to boil for 30 minutes. Then add to future adjika tomato paste, salt and vinegar. Thoroughly stir and slaughter for another 10 minutes. Boiling mass decompose on glass jars and roll.

Adzhika is preparing similarly with the addition of zucchini, celery and pumpkins. Vegetables can be fused in oil, as in this recipe, or just boil together with pepper. It may be necessary to add cooking time. Oil must be added anyway.

Recipe 3: Adjika Orefo Pepper

Walnuts give Adzhik from pepper pepper, make the taste of deep and saturated. This sauce can be deceived by meat, fish or bird before baking, add it when marinating kebabs or making minced meat for meat, dumplings, mants and celabureks. And a spoonful of nut adzhika added to mayonnaise or sour cream will make from simple product Wonderful sauce.

Ingredients for Adzhika:

1 kg of sweet peppers;
500 gr. acute;
nuts 0.2 kg;
0.2 kg of olive oil;
Salts 2 tbsp. l.;
0.2 kg of garlic.

Preparation of Adzhika

Nuts need to go through, remove impurities. Then slightly fry on a dry pan, not allowing the formation of subpalin. You can just dry the nuts in the oven. It will give the future adzhik from pepper saturated fragrance.

Clean garlic, prepare peppers and all with nuts with nuts through the meat grinder 2 times. Add salt and interfere until it dissolves. And only after that pour olive oil. If the oil with salt is mixed at the same time, the spice will be dissolved for a very long time and crisp on the teeth. It is better to use unrefined olive oil, but if it is not or did not like it, you can replace sunflower. An interesting adzhika of pepper is obtained with the addition of the mustard cold spin oil.

Recipe 4: Adzhika pepper with plums

From the draining you can cook not only the popular sauce of Tkemali. There is no less interesting recipe Adzhiki from peppers with plums, which is very easy to cook from seasonal vegetables. The sauce requires heat treatment and is better stored in the ranking form, but if desired, you can always make a test portion, which is wonderful in the refrigerator one or two weeks.

Ingredients:

1.2 kg of sweet pepper;
plums 0.8 kg;
acute pepper 0.3 kg;
garlic 2 heads;
Vinegar 3 tbsp. l.;
Salt 2 Art. l.

Preparation of Adzhika

Released from plum bones. Pacifics are exempt from the core and seeds, garlic cloves from the external husk. Then everything is crushed together, except for garlic. Put the adjika on the stove, bring to a boil, remove the foam, cover the lid and score on the low heat for 30 minutes. At this time, grind garlic or finely cut. Then add it to a supreme mass, mix, pour vinegar and pour salt, boil 2 minutes, roll into pre-prepared banks. Cool in an inverted form under a warm blanket.

If there are no fresh plums, you can replace prunes. In this case, it needs to be 2 times less. If dried fruits are too tough, then to pre-hold an hour in cold water, then dry the towel and prepare on the recipe.

Recipe 5: Adjika from tomato and pepper raw

The raw adzhika preserves the taste and aroma of vegetables as much as possible, which likes many hostesses, but requires accuracy in cooking. In addition, the workpiece without heat treatment is very capricious in storage. Two sauces prepared by the same recipes, but in different timecan stand in different ways. In many respects, it depends on the quality of vegetables and compliance with sterility.

List of ingredients:

1.2 kg of sweet pepper;
1.2 kg of tomatoes;
500 gr. garlic;
0.3 kg Khrena root.

Preparation of Adzhika

Before the preparation of Adzhika, you need to wash all the vegetables under running water and thoroughly dry so that water does not get into the finished snack. In the meantime, you can prepare banks or bottles. So that the sauce is preserved, they must be sterile clean. For this, the dishes are treated above the ferry or heated in the oven.

Pepper is released from seeds, cuts into pieces for the meat grinder. Tomatoes also need to be cut. Clear garlic. The most difficult to process the horseradish, as it causes irritation of the mucous membranes and tearing. Therefore, clean the root is needed quickly, and it is advisable to work with it in the air or when the window is open. Preparation of adzhika from pepper and tomato Simple: everything is enough to grind, stir, pour in tanks and remove into the refrigerator. If there is a cool cellar or basement, then the sauce can be stored in it.

Recipe 6: Adjika from tomato and pepper boiled

Boiled adjika is characterized by the fact that it is not so capricious to the conditions of content and is wonderful even room temperatureOf course in the ranking form. Of course, she loses in taste and content useful substances raw analogue, but the risk of the displacement or mold formation is minimal.

Ingredients:

1.5 kg of tomatoes;
500 gr. garlic;
pepper sweet 1.5 kg;
350 gr. acute.

Preparation of Adzhika

The recipe is very simple, you need to grind peppers with tomatoes, pecking half an hour, pour garlic, boil a couple of minutes and close in banks. Adzhik loves a variety of spices, greens and roots, from them the sauce becomes fragrant and tastier. But the snack is well kept, the mass must be serving a few minutes. Some hostesses for the safety net add vinegar or acetylsalicylic acid. And so that the mold can be formed on the surface, in the cooking sauce you need to add some vegetable oil. When stored, it will pop up to the surface and forms a protective film.

Recipe 7: Adzhika from tomato and pepper dry

Dry Adzhika from tomato and pepper is a wonderful seasoning that can help out at any time. She has a lot of advantages: it is well stored at any temperature, suitable for any dishes and is very simply preparing. And she will help determine the surplus of vegetables, if there is not enough cans, time or place in the refrigerator.

List of ingredients:

Tomatoes 2 kg;
Pepper Sweet 2 kg;
acute 0.5 kg;
garlic 0.3 kg.

Preparation of Adzhika

The number of products can be changed in any direction, depending on taste preferences. It is important that vegetables are ripe, not watery and without traces of damage. Peppers and tomatoes need to cut arbitrary slices, clean and choking with plates. Eliminate the blanks on the bail and dry in the sun or in the oven. If there is an electric dryer, the process is simplified many times.

Vegetables need to be cut to fragility. Then grind on a coffee grinder, through a meat grinder or a console. Pour into dry jars and store in the kitchen cabinet. If desired, you can mix with dried greenery, any spices, vegetables, seeds and nuts. But it is important that all the ingredients are carefully dried.

Recipe 8: Adjika from tomato and pepper with apples

Apples will dilute the taste of any sauce, give spicy acid and tenderness. But for this they need to thoroughly prepare, clean the peel and, of course, crushed. Do not twist fruit along with other ingredients on a meat grinder, it is better to do a little differently.

List of ingredients:

Apples 1.5 kg;
Tomatoes 1.2kg;
Sweet peppers 1.2 kg;
sharp pods 0.5 kg;
Spices and salt.

Preparation of Adzhika

To adjust the gentle and fragrant, without pieces of apples and skins, you need to cook puree. To do this, fruits are cleaned, cut by slices and placed in a saucepan. Now you need to add 100 ml of water and pigeonly disappear. The mass is cooled and you can proceed to the immediate blank Adzhika with pepper.

Vegetables are prepared by the standard way, scroll on the meat grinder. Separately crushing stealled apples. Pomoral - pepper mass you need to peck for 20 minutes, add applesauceTo taste salt and pepper. Boil another 10 minutes and roll.

Recipe 9: Adzhika pepper with honey

Unusual preparation recipe for fragrant adzhika from pepper. Honey gives the sauce a special highlight and unique taste. In this recipe, salt and spices are not used, as the sauce is in itself saturated.

List of ingredients:

Bulgarian pepper 2 kg;
200 gr. sharp pods;
2 tbsp. l vinegar 70%;
200 gr. garlic;
200 gr. Honey.

Preparation of Adzhika

Vegetables wash and dry. Sweet peppers clean from the internships, in sharp pods cut off the tails. Garlic teeth clean. All twisted on the meat grinders. Add honey, vinegar and carefully wash the spoon for 10 minutes. It is better to use liquid honey, but if not, then it is necessary to melt a candied product. For this, it is imposed in a bowl and put on water bath. It is important not to give it a lot to warm up and boil, so you need to continuously stir. As soon as all the pieces are dissolved, pour honey into adzhik and stir.

Store Adzhika from pepper with honey needed in the refrigerator not more than 3 months, but usually it is not delayed for a long time. Good suitable for any meat and vegetable dishes, even just with bread.

Recipe 10: Adzhika Green Adzhik

This snack contains a lot of greenery and is prepared from green pod pepper. If the sauce will seem sharp, then it can be diluted with bell pepper, better yellow color. Green adzhika from pepper is well served not only for meat, but also fish dishes.

List of ingredients:

Green acute pepper 0.25 kg;
garlic 0.2 kg;
Petrushka 0.1 kg;
dill 0.1 kg;
Kinza 0.05 kg;
Basil 0.05 kg;
walnuts 0.05 kg;
Salt 1 tbsp. l.

Preparation of Adzhika

It is important to rinse the bunches of greenery well and dried from water drops. Large and rigid stems immediately need to remove. While the greens enhances, pepper and garlic is prepared. Pods need to rinse, remove tails. Garlic cloves clean. Skip through the meat grinder pepper, greens, garlic and walnuts. Add salt and wash thoroughly. If a blender is used, then the salt can be poured immediately.

Store green adzhika from pepper is needed in the refrigerator, placing in a glass container with a tightly screwed lid. It is not recommended to prepare large spots of snacks, as the fragrance of greenery and appearance Gradually deteriorate. But save the situation can salt. In this case, it needs to be added until it stops dissolving.

Acute pepper annoys the skin of the hands, can cause a burn. Therefore, it is necessary to work with it in gloves.

In Crude Adzhik, you need to use high-quality and whole vegetables. If they are overripe and do not inspire confidence, it is better to boil the lot.

If the clove is added to snack, then it is important not to overdo it. As the asset is insteading, the aroma opens, which can be too annoying. An option is to use ground carnation.

The more in the snack of pepper, garlic and horseradish, the longer she will retain freshness. Also as a preservative you can add salt.

If there is acetic acid in the recipe, then it is better to replace it with apple or grape vinegar, respectively, calculating the proportion. The sauce will not only be more useful, but also much tastier.

If there is not enough sharpness in Adzhik, and there is no punch pepper, then you can glue the red ground.

Make adzhika from pepper is easy and simple. The home billet will replace purchased sauces, help diversify the menu and add new taste with ordinary dishes. W. good owners In piggy banks there are always several recipes for this wonderful snack.

A Russified recipe of the original, as a rule, is based on a large number of tomatoes that muffled thermonuclear sharpness. As part of this recipe, the lion's share of Adzhik will make a sweet Bulgarian pepper. Variate content acute pepper You can at your discretion based on personal preferences, and where and how you will use ready-made sauce.

Adzhika from Bulgarian pepper for the winter

In addition to sweet peppers, tomatoes are the basis of this adzhika, and therefore such a sauce is characterized by minimal sharpness and is suitable as a substitute for pizza and homemade ketchup.

Ingredients:

onions - 45 g;
garlic - 3 teeth;
tomatoes - 440 g;
sweet pepper - 320 g;
acute pepper - to taste.

Cooking

Sweet pepper burn over the burning burner until his skin turns around. Put peppers into the package and start, let them catch up under the power of our own heat pair of minutes so that they can be easily cleaned. Meanwhile, slightly assume the skin of tomatoes and blanch them. Remove the skin, the fruit themselves arbitrarily cut and send to the saucepiece together with pieces of sweet pepper, onions and purricated garlic teeth. Grind required amount Spicy pepper and add it to the sauce. Now it remains only to slaughter Adzhika from bulgarian pepper About 20 minutes and can be spilled by sauce and roll.

Adzhika from apples and bell pepper

Raw Adzhika is not suitable for canning, but is suitable for storage in the refrigerator. It is absolutely no tomatoes in its composition, but there are no such components that are not characteristic of adzhika like apples and carrots.

Ingredients:

bulgarian pepper - 1.4 kg;
acute pepper - 230 g;
carrot - 280 g;
apples - 280 g;
garlic - 235 g;
kinsea greens;
vegetable oil - 480 ml.

Cooking

Cooking takes a minimum of time, but to prepare all the ingredients it will be necessary to clean sweet and sharp peppers from seeds, remove the top layer with carrots and skin with apples. Now all the prepared components cut into large pieces and skip through the meat grinder together with garlic teeth and greens. Mix S. Sauce vegetable oilDisconnect the tanks and store closed in the refrigerator.

Classical Abkhaz Adzhik with Bulgarian Pepper

Despite the fact that the classic Abkhaz Adzhika is a flutter with salt, garlic and greens of salt, it is quite acceptable to prepare it with the addition of sweet pepper in order to soften the taste.

Ingredients:

acute pepper - 190 g;
bulgarian pepper - 310 g;
kinse Seeds, Chabra, Ukrop, Basilica - 10 g;
walnuts - 55 g.

Cooking

Such a raw adzhik is the most convenient way to cook in a step, first of the tricks all the seeds in the powder, then adding nuts and turning them into the paste, and in the final putting sharp and sweet peppers. As soon as the mass becomes more or less homogeneous, make salt sauce and put in a clean storage packaging.

Adzhika is fragrant and sufficiently sharp seasoning saturated red. If you take as a basis traditional recipe Its preparations, then the tomatoes will not be used in it, but the garlic is added, the pod sharp pen, a variety of spicy herbs, hops-Sunnels, walnuts.

A very tasty combination of adzhika with fish and meat dishes, it is perfect for a hand side of vegetables, it is interesting to combine with boiled rice or cheese. In addition, today there is simply a huge number of a wide variety of recipes and options for the preparation of this seasoning, so that every hostess can pick up more suitable.

Aromatic Adzhika from Bulgarian Pepper

If you have a desire to prepare something unusual, then you should pay attention to the sweet snack adzhika. For the preparation of this seasoning will not need large number Ingredients - the basis is the red Bulgarian pepper, garlic and fresh greens.

Subject to the application of the prescription below, you will have Adzhik with a pleasant and pronounced taste of the punch. And she will be like a legend. In order for the dish with an unusual, refreshing, pleasant fragrance, you need to use greens.

Structure:

Tarkhun - 1 beam (15-20 g)
Garlic heads - 2-3 pcs.
Kinza - 1 beam
Spicy chili pen - 5-7 pcs. (500-700 g)
Vegetable oil - 1.25-1.5 art.
Salt small - 2-2.25 h. L.
Bulgarian sweet pepper - 2-2.25 kg

Cooking:

First, we are engaged in the preparation of vegetables and greenery - my, lay out on paper towels so that they absorb all excess water.
We start to enter the Bulgarian pepper - on 2 halves cut each, completely removing all seeds and partitions. They will be patched and can spoil the taste of dishes. Do not forget to remove the fruit.
Prepared by half pepper cut into fairly large pieces, then grind with the help of a meat grinder.
Now we are engaged in the preparation of bitter peppers - we separate Chile on the same scheme as the sweet Bulgarian pen. Before processing the bitter pepper, it is recommended to put on the gloves, as it will burn a lot. Pour the pepper through the meat grinder.
Clean the garlic from the husk and grind with the help of a meat grinder.
The resulting mixture of vegetables overflow into a pre-prepared saucepan and put it on the middle fire, we leave for a while until it boils.
As soon as the vegetable mixture begins to boil, screw the fire to a minimum and introduce a small amount of vegetable oil.
Adjika Mashe at minimal fire is about 30 minutes, not forgetting to interfere regularly, so as not to the burden.
At that time, adzhika will be cooked, we are engaged in the preparation of greenery. We break the leaflets of Tarhun and throw out the stalks, as they are very tough and we will not need.
After 30 minutes, we add to the saucepan to Adzhik prepared greens and the pastry dish for another 10 minutes.
Sterilize banks (can be in the oven or for a couple), we break seasonings on the jars and ride.

Cooking acute adzhika from red pepper

Structure:

Vinegar - 100-120 g
Spicy pepper - 45-50 g
Sugar - 2.75-3 tbsp. l.
Bulgarian pepper - 0.7-0.8 kg.
Salt - ¾ Art. l.
Garlic - 75-80 g

Cooking:

So that Adzhika was delicious, you need to choose the right pepper - juicy, ripe, fragrant, fleshy. It is necessary to use only good vegetables, without darkening or other flashes.
Pepper purify from the fruits and seeds, remove the membrane, then we rinse well with water to remove the residues of the seeds, otherwise they will be very patched. Draw enough large plates and shifted into deep containers.
Now we clean garlic - you can grate it on a shallow grater, cut into thin plates or skip through the press (this the best way). It is important, during grinding garlic, save as much juice as possible, as it will give the finished dish additional sharpness.
The mixture of peppers pass through the meat grinder - there should be a mass of homogeneous consistency.
Now we are engaged in the preparation of acute peppers - we rinse, drier paper towelSince all excess fluid should go. I also clean it, like Bulgarian, then we skip through the meat grinder - the basis for future adzhika is obtained. It is not recommended to use a blender for this purpose, since you can spoil the consistency of the future dish.
Add garlic and its juice to the ground peppers, wash everything carefully.
In the sauce we introduce salt, vinegar, sugar and mix well. It is desirable to wash the ingredients using a wooden spatula, so that they will be distributed evenly.
Most chief stage In the preparation of Adzhika is the preparation of containers. It is necessary to use a cover and a jar without cracks and rust, there should be no other flaws.
Prepared dishes is washed food Soda and running water. Then the banks are sterilized for 10 minutes in the oven, and the lid is boiling the same time in water.
Further in the prepared container, we shift the finished adjika and tightly close the lid. It is worth remembering that, provided that there is no sterilization and blockage of cans, the finished adzhik will be stored much less.
Store Adzhika, which was prepared on this recipe, you can in the fridge or cellar - the main thing is to be cool.
Adzhik will become beautiful addition To any meat dish.

Simple recipe delicious adjika

Structure:

Garlic - 130-150 g
Sugar - 2/3 of Art.
Red sharp pen - 80-95 g
Vegetable oil - 115-120 g
Sea salt - 1.5-2 tbsp. l.
Vinegar - 0.75-1 Art.
Sweet pepper - 1.75-2 kg

Cooking:

First we prepare the sweet pepper - we clean it from the fruits, seeds, mine, we succeed and cut into large pieces.
Clean and cut the sharp pen. We shift 2 types of peppers into the bowl of the blender, add purified garlic cloves to them. Everyone is pretty whipped until the mixture will acquire a homogeneous consistency.
We shift the vegetable mass into the saucepan and put on the stove, we introduce vinegar, sugar, butter and salt - all the mixture. At minimal heat, periodically interfering with adzhika 1 h.
Using this recipe, you can prepare Adzhik for the winter. In this case, it will be necessary to simply distribute the sauce on pre-sterilized banks and roll on the lid. If there is no desire to do conservation, then you can keep the adzhika in a simple food container.

The real acute adzhik is preparing without a tomato, but the fans of burning seasonings are accustomed to so called slightly sharp tomato sauces. Caucasian Adzhik, presented in this recipe, contains only Bulgarian pepper, burning red or green pepper, garlic and some spices.

Used to disclose the taste of the main dish and give it a certain share of sharpness, the sharp adzhika from the Bulgarian pepper without a tomato is not used in large quantities. Therefore, it is not necessary to harvest it.

How to cook acute adzhik from Bulgarian and bitter pepper

Adzhik is preparing very quickly, her cooking will take no more than half an hour. Before cooking, it is advisable to wear latex gloves.

Bitter pepper is bitter clean from seeds (you can only remove the fruit, and the seeds leave everything or partially, the more seeds will remain, the Adzhika will be sharper).
Free from seeds and frozen sweet bell pepper.

Purified garlic together with the rest specified in the list of components, grind in a blender or on a meat grinder.

Descript ready-made adzhik on a small dry jars.

Such a raw adzhik is stored, prepared from thermally untreated products, in the refrigerator.

So that the sharp adjustment is not spoiled at room temperature during storage, it needs a bit (5 minutes) to peck with the addition of 1-2 tbsp. Spoons of refined oil. Then, using sterilized banks and covers, adzhika clog the winter.

Caucasian Adzhika is used in small portions with any meat, fish, pita or bread. Any dish with such a seasoning acquires the brightness of taste and awakens appetite.