TOP 4 recipes for making adjika from bell pepper for the winter
You can prepare bell pepper adjika for the winter using various ingredients. The appetizer is "diluted" with pumpkin, hot pepper is added to it. There are several recipes that are not particularly difficult. You can prepare a sweet, savory or savory snack that will be a nice addition to other dishes in winter.
The subtleties of cooking adjika from bell pepper
According to the classic recipe, the Abkhazian appetizer is prepared with garlic, hot peppers and herbs are used. But there are several subtleties that will help make the appetizer even better, regardless of the recipe:
- If you want to cook a dish with a bright color and aroma, the proper thickness - use those vegetables that have dense pulp. They are called "meaty".
- When preparing blanks, and any, use rock salt. In this form, sodium chloride has the best characteristics. But the presence of iodine or other components in the seasoning will lead to the fact that the snack will begin to "ferment" or its taste will suffer.
- If you add paprika to adjika without removing the seeds, then the taste will be especially sharp.
- Stay in proportion, use fresh vegetables in the cooking process and go for proven recipes. Experimenting can ruin a snack, make it sour, sweet, or too spicy.
Attention! The use of gloves while preparing the snack will help keep the skin intact. If you refuse them, you can burn your hands..
Basic requirements for recipes
There are several recipes that are considered "true". If you follow the ancient traditions, then the composition of adjika includes:
- Red pepper;
- garlic, herbs;
- salt, water and tomatoes.
According to the classics, the appetizer should be red, but since recipes have received different variations over the years, you can try green adjika, a pumpkin appetizer.
If the recipe does not include the above components, then the dish that can be prepared can hardly be called adjika.
Preparing containers for conservation
Before proceeding with the blanks, take care of the container, it must meet the following characteristics:
- Transparent, prefer bluish or green glass.
- It is worth inspecting the jar for defects: cracks, chips, and other damage.
- The dishes will have to be sterilized; this can be done in various ways, including holding the jar over a hot kettle.
Sterilization time is 20-25 minutes, lids, elastic bands and other parts are sterilized before conservation Caps and rubber bands are sterilized for 10-15 minutes. Before proceeding with sterilization, thoroughly rinse the dishes using soda solution instead of dishwashing liquid.
Advice: it is better to carry out all manipulations with rubber gloves.
Cooking methods
There are several methods that can help you get a tasty and savory snack that works well with other dishes.
Adjika with red pepper and tomatoes
It is worth taking 1 kilogram of sweet pepper, the same amount of tomato. Add the following ingredients:
- 200 grams of hot pepper, preferably chilli;
- 400 grams of garlic;
- 1 tablespoon salt and 150 grams of parsley root.
The mixture is ground in a meat grinder - it is worth skipping it several times. You don't have to cook adjika - it is rolled into jars right away. If you plan to store adjika in jars for more than a year, then increase the amount of salt.
Recipe without tomato
An interesting variation that allows you to prepare a spicy appetizer. This will require:
- 500 grams of hot red pepper (it is worth cutting off the stalks). You can take several green pods, but do not remove the seeds from them.
- Peel and chop 400 grams of garlic.
- Add 2 tablespoons of salt, as well as herbs: a bunch of parsley, basil, cilantro.
All ingredients are ground in a meat grinder, the mixture is passed several times until it becomes homogeneous. After that, adjika is left in an enamel bowl for 4 hours. After it is poured into jars, it is worth storing the snack in the refrigerator.
With hot pepper
Prepared according to the following recipe:
| Ingredients | Sweet and bitter peppers in the amount of 1.5 kilograms. 20 cloves of garlic, herbs in a bunch: dill, parsley, cilantro. 100 grams of hop-suneli seasoning. 20 peas of allspice and the same amount of black. Salt in a volume of 20-30 grams. |
| Cooking method | The ingredients are crushed to obtain a pasty mass. The components are added gradually, the salt is added last. When the adjika is ready, it is laid out in jars; it is recommended to store the snack in the refrigerator or cellar. |
With green pepper
Step-by-step recipe for cooking a spicy dish:
| Components | Green bell peppers, hot, garlic, sugar, salt, vinegar. |
| Stages of preparing a snack | It is necessary to rinse all the ingredients of the snack, then cut the peppers in half and remove the seeds, cut the stem off. Peel the garlic and chop it, cut with a knife. Place all ingredients in a meat grinder or food processor. Then add salt, sugar and vinegar to the resulting mixture. Mix everything and put adjika in jars, letting it stand for half an hour. |
Storage rules and periods
Preservation, by tradition, has a long shelf life. But if the dish does not include vinegar, then it is better to store the preparations in a cool, dark place. A refrigerator or cellar will do.
But it all depends on the components that make up the dish:
- if there are tomatoes - no more than a week, even if all the rules are followed;
- when sweet pepper is a part - no more than a month;
- without bell peppers, with garlic - up to a year.
Garlic and hot pepper, as well as salt and vinegar - these ingredients are considered preservatives to help extend the shelf life of the snack.
Adjika is considered an ancient, but very spicy appetizer, it goes well with various dishes and is popular in Abkhazia and Georgia. It is not difficult to prepare it, for this it is enough to follow the recipe and follow the rules.
