How to cook adjika for the winter at home

Spicy seasoning, appetizing, has long been an integral part of many dishes. Adjika is added to soups, vegetable snacks and, of course, to meat. Using the recipes in the article, you can cook adjika for the winter at home and enjoy delicious seasoning all year round.

Calorie adjika

Depending on the ingredients and their quantity, the calculation of kilocalories will be different.
The maximum possible caloric value is 120 kcal per 100 grams of the finished product. This is a rather low value, so adjika can be eaten by people who strictly monitor the level of calories. Details are in the table below.

The most delicious adjika from tomato and garlic

• Pour the tomatoes with boiling water and peel. Wash remaining vegetables from dirt, remove seeds, peel, cut into slices. Do the same with apples.
• Grind food through a meat grinder or blender, transfer to a saucepan and pour in sunflower oil.
• Stir well and cook for 1 hour over low heat.
• Squeeze the garlic using a press and add to the boiling mass together with other components. Boil for another hour, then put in sterilized jars and roll up.

Adjika - a classic recipe

For the classic adjika version, tomatoes are not needed. Despite this, the dish has a saturated bright color thanks to red capsicum. Seasoning made in this way goes well with fried meat or a bird.

• Capsicum - 1 kg;
• Suneli hops - 100 g;
• Garlic - 300 g;
• Ground cinnamon - ½ tsp;
• Ground coriander - 2 tbsp. l .;
• Walnuts - 200 g;
• Salt (large) - 350 g.

How to cook:

1. First of all, pour pepper warm water for 1 hour.
2. Then drain the water, add spices, garlic and nuts.
3. Grind everything through a meat grinder or blender.
4. Stir adjika several times and put in sterilized jars.

Homemade garlic adjika without cooking

• Garlic - 400 g;
• Capsicum - 200 g;
• Tomatoes - 2 kg;
• Salt - 1 tbsp. l

Cooking:

1. Rinse the tomatoes with hot water, remove the skin. Wash and peel the seeds, and remove all the husks from the garlic.
2. First, grind tomato with a blender or meat grinder, salt. Then other ingredients and mix thoroughly.
3. Keep the workpiece in an enamel pan with the lid closed on top. Stir the mixture daily for 2 weeks until fermentation appears.
4. At the end of this period, put in sterilized jars for harvesting for the winter or put in containers with sealed lids in the refrigerator.

How to cook Abkhaz adjika

• Garlic - 300 g;
• Hot red pepper - 200 g;
• Sweet pepper - 100 g;
• Cilantro - 1 bunch;
• Dill - 1 bunch;
• Basil - 1 bunch;
• Clove - 15 pcs.;
• Salt - 1.5 tbsp. l .;
• Sterilized banks.

Cooking:

1. Remove seeds from peppers and twist through a meat grinder. Add chopped greens and salt to the resulting mixture.
2. Grind garlic and cloves separately in a coffee grinder.
3. Mix the components well with each other, put in a sterilized dish and tighten the lids.

Simple adjika from zucchini

• Zucchini peeled - 1 kg;
• Tomatoes - 200 g;
• Carrots - 2 pcs.;
• Garlic - 50 g;
• Sunflower oil - 60 g;
• Ground pepper - ½ tsp;
• Vinegar 9% - 2 tbsp. l .;
• Salt - 2 tbsp. l .;
• Sterilized banks.

Cooking:

1. Rinse the vegetables with water, remove the peel, cut into small pieces and place in a large saucepan. Add the mashed garlic, salt and pour in the oil. Place the container on the stove.
2. When it boils, reduce the heat to low and cook for 30 minutes. Then pour vinegar and leave to simmer for another 30 minutes.
3. When adjika is ready, make the mass homogeneous with a blender, mix and fill the sterilized jars prepared in advance.

Useful Tips

• It is better to cook adjika with gloves and, if possible, without inhaling sharp fumes of pepper and other seasonings.
• Adjika, made at home, can be stored for no more than 1 year. Provided that the product containers will be kept in a cool and dark place.
• Seasoning helps digestion and arouses appetite. But too sharp and can cause irritation of the mucous membrane in the stomach. For this reason, it is not recommended for children to use it. pregnant women, people with gastrointestinal diseases, exacerbations of kidney and liver diseases.

Home adjika is a tasty and healthy addition to any table. Due to its low calorie content and 100% plant composition, it positively affects the body and protects against the harmful effects of viruses.

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