home » Decorative » Adjika for the winter with Armenian cooking. Recipe for adjika made from hot and bell peppers. Adjika recipe with hot pepper

Adjika for the winter with Armenian cooking. Recipe for adjika made from hot and bell peppers. Adjika recipe with hot pepper

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 do 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 and 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 do 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 do 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 - that’s what makes adjika real!

What do 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 do 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 do 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 do 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 consistency, and pumpkin gives it an unusual and at the same time unobtrusive aroma. Light, spicy, moderately hot, with a subtle sourness.

What do 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 do 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.

Traditional Caucasian adjika is prepared from hot peppers, herbs and spices with the addition of salt, sometimes sweet pepper is included to give the seasoning a slightly milder taste. But even in this case, it seems too sharp to many of our compatriots. They prefer the Armenian version of adjika, which is prepared with the addition of tomatoes, tomato sauce or paste. Armenian adjika for the winter can be prepared according to different recipes; there is even a way to prepare it without cooking. This makes it possible to choose a spicy seasoning option for almost any taste.

Cooking features

The technology for preparing adjika in Armenian can be different. But there are several features of canning this spicy seasoning, knowledge of which will be useful in any case.

Products for adjika are crushed carefully. If you prepare the seasoning in large quantities, it is advisable to use a meat grinder. To obtain a seasoning with the smoothest consistency possible, it is advisable to mince the vegetables twice, and it would be a good idea to peel the tomatoes before using them.
The spiciness of adjika will be influenced not only by the amount of garlic and pepper, but also by their variety. Also, to obtain a seasoning with a more pungent taste, it is recommended to add hot pepper along with seeds and partitions; a milder version of the sauce can be prepared if the pepper is cleared of seeds before grinding and the partitions inside the pods are removed.
Armenians love seasonings with herbs. They often add cilantro to sauces, sometimes parsley, basil, and celery. To give adjika properties characteristic of Armenian cuisine, you can add more greens and ground coriander seeds to it. Khmeli-suneli seasoning will also not be superfluous.
To prepare adjika, you need to peel a large amount of pepper and garlic. These products have burning properties and can leave a burn on the skin. When working with them, hands should be protected with gloves.
It is necessary to close adjika in Armenian style in jars washed with soda and sterilized. The lids for them also need to be sterilized by boiling. Plastic lids are only applicable if the workpiece is in the refrigerator. To store the sauce indoors, even in a cool room, it should be covered with metal lids to ensure a tight seal.

The storage conditions for the seasoning depend on the method of its preparation. Armenian adjika, made without cooking, can only be stored in the refrigerator, and no more than 4-6 months. Hot-cooked adjika can be kept at room temperature and will not spoil for at least a year.

Adjika in Armenian with tomato paste

Composition (for 4 l):

bell pepper – 3 kg;
bitter capsicum – 2 kg;
tomato paste – 0.3 kg;
garlic – 0.25 kg;
onions – 0.25 kg;
vegetable oil – 0.25 l;
salt – 20-40 g;
ground coriander – 3-5 g;
fresh cilantro – 100 g.

Cooking method:

Wash both types of peppers, dry them, remove seeds, and simultaneously remove the stems and partitions.
Cut the peppers into pieces that easily fit into the socket of the meat grinder. Use this kitchen tool to puree them.
Peel the garlic cloves, grind through a meat grinder, and place in a separate plate.
Peel the onion, cut into small pieces, and grind with a meat grinder using a nozzle with medium holes.
Pour oil into the bottom of a thick-bottomed pan, put the onion in it, and heat it up. After 5 minutes, add garlic, after another 5 minutes, add pepper.
Simmer over low heat for 20 minutes.
Add salt, coriander, finely chopped cilantro and tomato paste. Stir, simmer for another 10 minutes.
Sterilize jars and matching lids.
Divide the sauce into jars and seal them tightly.

Video recipe for the occasion:

After cooling, the jars of spicy Armenian adjika can be put away in the pantry or any other room in which you are used to storing supplies for the winter.

Adjika in Armenian with tomatoes

Composition (for 4.5-5 l):

tomatoes – 3 kg;
bell pepper – 3 kg;
garlic – 0.3 kg;
hot pepper – 0.3 kg;
sugar – 100 g;
salt – 40 g;
hops-suneli – 30 g;
table vinegar (9 percent) – 100 ml;
vegetable oil – 0.2 l;
fresh cilantro – 100 g;
fresh basil – 100 g.

Cooking method:

Cut the tomatoes crosswise and place them in boiling water. After 3 minutes, remove with a slotted spoon and transfer to a container filled with cold water. Remove the skin from the cooled tomatoes. Grind the pulp with a blender or grind through a meat grinder and place in a saucepan.
Peel sweet and hot peppers, cut into large pieces and chop in the same way as tomatoes. Place in a bowl.
Pass the garlic through a special press or chop it in another way. Place in a separate plate or bowl.
After washing and drying the greens, also chop them using a meat grinder and mix with garlic.
Add salt, sugar, suneli hops and vinegar to the garlic. Mix well.
Wash and sterilize the jars and metal lids that go with them.
Place a pan of tomato puree on the stove. Bring it to a boil over low heat. When the puree boils, add chopped pepper to it and stir.
Wait for the contents of the pan to boil again. Add oil to boiling vegetable puree and stir.
Simmer the vegetable mass for 30-60 minutes until it reaches the optimal thickness from your point of view.
Add the rest of the ingredients and simmer the appetizer for another 5 minutes.
Place hot adjika into prepared jars and seal tightly.

According to this recipe, adjika turns out less spicy than the previous one, and a little more liquid. It will appeal to those who prefer moderately hot dishes. Canned food made according to the recipe can be stored at room temperature.

Adjika in Armenian without cooking

Composition (per 5 l):

tomatoes – 5 kg;
garlic – 1 kg;
hot capsicum – 0.5 kg;
salt - to taste.

Cooking method:

After dousing the tomatoes with boiling water, peel and grind until pureed. Add salt to taste.
Grind the peeled garlic cloves and pepper through a meat grinder.
Mix chopped pepper and garlic with tomato puree. Mix well.
Leave for 1.5-2 weeks at room temperature - the adjika should ferment. To prevent it from souring, stir it daily (more often, but not less often).
Place the snack in clean jars and bottles. Close them and put them in the refrigerator.

The sauce made according to this recipe can satisfy the requirements of even a picky gourmet. The disadvantage of this liquid seasoning is the need to store it in the refrigerator and its relatively short shelf life (up to 6 months).

Adjika in Armenian is a juicy spicy seasoning that many people like. Unlike Georgian adjika, it is made for the winter with the addition of tomato paste or fresh tomatoes.

A seasoning that is difficult to even taste. But in fact, adjika in Armenian is made in several ways and not all of them are overtly spicy, but they all have a spicy and fragrant aroma.

Features of preparing traditional Armenian adjika

In general, adjika is considered a traditional Abkhaz dish, well, as a last resort. But it reached Armenia much later, having undergone many changes along the way. But over the past few centuries, this aromatic seasoning has been prepared everywhere in the Caucasus, and it is the Armenian adjika, oddly enough, that is considered the least spicy of all its classic variants. Perhaps this is due to the fact that in Armenia it is usually prepared with the obligatory addition of tomatoes, although in the traditional version tomatoes are not added to adjika at all.

Armenia, like any Caucasian country, is famous for the use of a large number of herbs, especially wild ones, but special preference is given to cilantro, parsley, basil, mint, tarragon and thyme. But the herb that is necessarily used in Armenian adjika is shambhala, or chaman, as it is called in Armenia.

Attention! This wonderful spice with a nutty taste also has other names - fenugreek, fenugreek, Greek hay, camel grass.

Garlic is used, as a rule, in small quantities and is not at all an obligatory component, as in adjika recipes of other Caucasian peoples. In the Armenian recipe, it is better to use its purple varieties.

Well, using hot pepper is a must. Without it, any adjika simply turns into tomato paste. Of course, if you want to prepare real Armenian adjika, you need to find fresh hot pepper. And it doesn’t matter what color, red or green. Although it usually has less pungency.

Comment! But as a last resort, it is allowed to use dry ground hot pepper instead of fresh vegetables.

According to some recipes for making adjika in Armenian, the addition of vinegar is allowed. In these cases, it is better to use natural wine, balsamic or apple cider vinegar. Its use is justified only by the fact that it increases the shelf life of the seasoning.

Salt can be used as rock, table or sea salt.

Finally, when making Armenian adjika, it is important to grind all the components well. A meat grinder is best for these purposes, but you can also use a powerful blender.

Armenian adjika recipe

Armenian adjika can be made according to the classic recipe, preserving all the beneficial substances of the components that make up its composition. But there are also other recipes using which you can prepare an equally tasty and aromatic seasoning, but it will be stored for a long time under any conditions.

Adjika Armenian classic

To make Armenian adjika according to the classic recipe, you will need the following ingredients:

5 kg of ripe tomatoes;
500 g chili pepper;
1 kg garlic;
50 g of shamballa (chamana - usually in the form of dry powder);
60 g salt.

And preparing it is very simple.

The tomatoes are washed, excess parts are cut out and twisted using a meat grinder.
Add salt and shamballa to the twisted tomatoes and stir well.
The stems of the chili peppers are separated after washing.
The garlic is peeled and divided into cloves.
Advice! To make garlic easier to peel, soak it in cold water.
Grind pepper and garlic through a meat grinder. In this case, it is advisable to protect your hands with gloves if there are even the slightest wounds on them.
All ground ingredients are placed in a deep enamel container, mixed, covered with a lid and left to ferment at room temperature for 12-14 days.
The resulting mass must be mixed every day.
After two weeks, the finished adjika is transferred into small, clean, sterile jars, covered with lids and stored in the refrigerator.

With hot pepper and garlic

Armenian adjika, prepared according to this recipe, is sealed for the winter under tin lids, so all products are subject to mandatory heat treatment.

You will need:

3 kg of tomatoes;
2 kg bell pepper;
300 g hot chili pepper;
200 g garlic;
30 g shambhala (chamana);
30 g hops-suneli;
300 g vegetable oil;
90 g sea salt;
100 g sugar;
3 tbsp. spoons of vinegar.

Preparing adjika according to this recipe is a little more difficult, but faster in terms of overall time.

The tomatoes are crushed in a meat grinder and boiled over medium heat until their volume is reduced by 1.5 times.
Add salt to boiled tomatoes.
At the same time, grind hot and sweet peppers in a meat grinder and simmer the resulting mass in 300 g of oil in a cast iron frying pan for 40-50 minutes.
Combine tomatoes and peppers, add garlic chopped in a blender and simmer for another 10-15 minutes.
Add shamballa, suneli hops and sugar.
Simmer for another 5-10 minutes over low heat, add vinegar and place in pre-sterilized jars.

With greens

A unique recipe for Armenian adjika for the winter, which does not contain tomatoes at all. But a rich selection of fresh herbs will make its taste and aroma irresistible.

Prepare:

8-10 pieces of hot green pepper;
1 kg yellow or green sweet bell pepper;
200 g fresh cilantro;
50 g each of dill and parsley;
100 g mint;
300 g basil;
200 g tarragon (tarragon);
50 g of shamballa (the only herb that is used in dry form);
2-3 heads of garlic;
1 teaspoon coriander seeds;
2 cups shelled walnuts;
60 g salt minimum.

The hardest part of this recipe is finding all the ingredients, which need to be as fresh as possible. And the process of preparing this dish can only bring pleasure.

Peppers of both types are freed from the tails and seed chambers and cut into small pieces.
The garlic is peeled and divided into cloves.
The greens are washed, dried and chopped, not very finely and not very coarsely.
Peppers, garlic, herbs and nuts are placed in a blender bowl and crushed into a single mass.
Add salt, coriander, shamballa to it and mix the mass thoroughly using a wooden spoon. Let it sit in a warm place for about 30 minutes.
Sterilize the jars and place the prepared adjika in them, cover with sterile lids and store in the refrigerator.

Adjika in Armenian for the winter

This recipe can be called one of the most delicious and most versatile, since it is suitable for use in a wide variety of dishes.

The necessary ingredients are no longer as rare and exotic as in the previous recipe and finding them will not be difficult:

It is also not difficult to prepare Armenian adjika according to this recipe.

Tomatoes take the longest to cook, so they start with them - wash them, remove where the stem attaches, twist them through a meat grinder and put them on low heat to simmer until some of the liquid has evaporated.
While the tomatoes are simmering, peel both types of peppers. The seeds and membranes are removed from the sweet. Only the tails of hot peppers are removed, and the seeds are left.
The greens are washed and dried.
The garlic is peeled and divided into cloves.
Peppers and herbs are passed through a meat grinder.
Mix what's left of the tomatoes, chopped peppers and herbs over the fire, add spices, shamballa, and coriander seeds.
Boil for another 10-15 minutes until the mixture is thick enough to resemble oatmeal.
At the same time, grind the garlic in a meat grinder or using a press.
Remove the adjika from the heat, add chopped garlic to it and mix thoroughly, achieving as much homogeneity as possible.
Hot adjika is laid out in sterile glass containers, screwed in and left to cool in a convenient place.

Terms and conditions of storage

Armenian adjika made without heat treatment should be stored exclusively in the refrigerator. In this case, it can serve from 3 to 5 months, somewhat losing its sharpness and freshness over time.

Adjika prepared according to recipes with heat treatment and rolled for the winter can be stored both in the cellar and under normal room conditions. In a room, its shelf life will be no more than 6-8 months, while in a cool cellar it can last for several years.

Conclusion

Armenian adjika is an easy winter seasoning to make, but in terms of taste, aroma, and versatility of use, it is difficult to find an alternative to it.

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.

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.
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.
The puree with pepper is boiled moderately for 10 minutes, after which the oil is added and left for another 60 minutes.
Meanwhile, while it is boiling, mix salt, sugar, herbs, suneli hops and garlic in a blender.
As soon as the hour has passed, vinegar and the prepared seasoning mixture are added to the puree. Stir.
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:

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

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.
Garlic cloves are peeled.
Peppers and garlic are passed through a meat grinder.
Vinegar and salt are added to the resulting slurry. Stir everything with a dry spoon.
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:

Prepare a meat grinder - manual or electric. Pass through its mechanism: tomatoes, hot and sweet peppers, apples, onions.
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.
Peeled garlic is grated or passed through a garlic press. Add garlic pulp to the mixture in the pan.
Salt, sugar, vinegar is poured and everything is thoroughly stirred.
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.
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 a lot of 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:

All vegetables specified in the recipe must be ground in a blender.
Pour the whole mass into a deep bowl, add salt, sugar and vinegar to it. Stir until smooth.
Sterilize jars.
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:

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.
Peppers are peeled, garlic too.
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.
Add vinegar 5 minutes before the end of cooking.
Banks are sterilized.
Place the adjika into jars and put it away for storage.

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

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:

Grind the tomatoes very thoroughly into puree using a meat grinder or blender. We put it on fire.
We peel the peppers, remove the seeds, chop them and add them to the already boiling tomato puree.
Stir and cook for another 10 minutes. Add oil, mix, and keep on low heat for another hour.
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.
An hour has passed, we turn off the stove and add our green dressing and vinegar to the adjika. Let's mix.
We are waiting for it to cool completely.
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 of sugar
1 cup sunflower oil
3 pods of hot pepper
200 g minced garlic

Cooking method:

Ripe and juicy tomatoes were ground in a meat grinder (combine or blender). Add bell peppers and ratunda peppers, having previously cleared them of stems and seeds.
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.
All that's left is the garlic. Peel the cloves, grind them and add to the sauce. This is how beautiful it turns out.
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.
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.
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.
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.
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.
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:

Thoroughly grind the tomatoes into puree using a meat grinder/blender.
Place the tomato puree on the stove.
Wash the chili and bell pepper, remove the seeds, twist, and add to the boiling tomato puree.
Mix the ingredients in the pan thoroughly and cook for 10 minutes.
Add vegetable oil to the homemade snack, mix it, simmer over moderate heat for another 1 hour.
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.
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
Bulgarian pepper
greenery
vinegar
sugar

Cooking method:

Grind the tomatoes very thoroughly into a puree using a meat grinder or blender. We put it on fire.
We clean the peppers from stalks and seeds, chop them and add them to the already boiling tomato puree.
Stir and cook for another 10 minutes. Add the oil, then mix again, and simmer over low heat for another hour.
While our adjika is cooking, let's make the dressing. Grind salt, sugar, herbs, suneli hops and garlic and mix in a blender.
After an hour, turn off the stove and add green dressing and vinegar to the adjika. Mix well and wait until it cools completely.
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:

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

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.
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).
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.
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.
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!
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.
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.
Let's make a reservation - moderation and logic are the basic principles of adding spices.
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.
But more often, utskho suneli, that is, blue fenugreek, (shambhala or the more common name fenugreek) is added to adjika.
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 to say the fruits and inflorescences of fenugreek, are ground into powder and added to the ground coriander seeds.
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.
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.
The last component of adjika is salt. You can take any one. To add or not to add vinegar is a difficult question.
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.
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:

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.
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
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
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.
Add salt and vinegar to the mixture, mix thoroughly with a dry (!) spoon
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.
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:

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.
We wash the tomatoes. We try to use dense, fleshy tomatoes, otherwise the finished adjika may turn out too watery.
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.
Remove the hard stem from the peeled tomatoes and cut them into pieces.
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.
Add salt, sugar, ground pepper and vegetable oil to the vegetables.
Transfer the mixture to the slow cooker, close the lid and turn on the simmer mode for 1 hour.
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.
Let the jars cool and dry on a clean towel. And don’t forget about sterilizing the lids.
Peel the garlic. Young garlic is not only more aromatic, but also sharper than mature garlic, so we rely on your taste.
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.
Using a sharp knife, chop the garlic and pepper. If we make a large amount of adjika, you can use a blender.
When the mixture from the multicooker has sufficiently simmered, add hot pepper, garlic and vinegar to it.
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.
Adjika is ready, now we carefully taste it: you may need to add a little more salt or spiciness.
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:

Wash the tomatoes well, put them through a meat grinder and put them on the fire.
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
Make the dressing: grind salt, sugar, herbs, suneli hops and garlic in a blender.
At the end of cooking, add dressing and vinegar to the adjika. Mix well.
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:

We thoroughly wash the bell pepper and remove all the seeds.
Wash the hot pepper and remove the seeds. To avoid burning your skin, wear gloves when cleaning the chili. Read more:
Peel the garlic and onions, wash them, and grind them in a meat grinder.
Pass the onion through a meat grinder separately from the garlic.
Grind peppers (bell and hot) separately from garlic and onions.
Finely chop the cilantro, grind the coriander in a special culinary mill.
Add vegetable oil to a hot frying pan, then pour chopped onions into it.
Simmer the slices over the fire for 5 minutes, then add the twisted garlic to the onion.
We also simmer it for 5 minutes, after which we pour the pepper mass into the frying pan.
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.
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.