home » Garden buildings » Armenian raw adjika. Armenian adjika: composition, recipe, cooking tips. Armenian spicy adjika

Armenian raw adjika. Armenian adjika: composition, recipe, cooking tips. Armenian spicy adjika

My friends always cook adjika with the whole family - mom and dad, two daughters, and then their husbands joined this friendly company. And they prepare it according to different tastes and preferences. But they get pleasure from good common work, and from pride that we can make our favorite seasoning together and cheerfully, and from the opportunity to brag to our friends... In a word, we organized a small autumn family holiday and are happy!

Adjika is prepared according to different recipes, for large and smaller jars. Some people prepare mild adjika, like tomato paste, but it can be made spicy even in winter. Some people dry horseradish for this purpose; you can grind it and add it to taste in adjika or tomato paste in winter, or dilute it with apple cider vinegar - it turns out very tasty. But the most classic recipe is generally only red chili peppers, no tomatoes, it is very salty and spicy, this is not a snack recipe, it’s a sauce! To prepare adjika, various fresh and dry herbs were previously used, so adjika could be not only red in color. There are many recipes for it, there are both family and local recipes - depending on who you like best or how you usually do it. Adjika can be stored in refrigerators, and not just in the freezer or cellar. And if you are making it for storage in the cellar, add more horseradish (it is a strong antiseptic). You can also add carrots to it. And vinegar (which is in some recipes) is optional, add more pepper (hot if you like it hotter, and paprika if you like it milder).

Adjika - originally from the Caucasus, Abkhazian and Megrelian spicy and aromatic paste-like mass of red pepper, garlic, herbs (dried and green), walnuts, salt. Initially there are no tomatoes in it at all! It was first used by shepherds who fed their animals with salt: it caused thirst and the sheep gained weight faster. But salt was expensive, and to prevent shepherds from stealing, they began to add pepper to it. Cunning shepherds adapted and used this mixture as a seasoning, adding the most fragrant spices: cilantro, suneli hops, garlic.

ADJIKA CLASSIC

Real adjika is only pepper, without tomatoes. Rubber gloves are required because... the mixture burns your hands. Not everyone can eat it. This is a classic recipe. For 1 kg of red chilli pepper - 0.5 kg of garlic, 3/4 cup of salt, grind No. 0, 0.5 cup of mixture: coriander, suneli hops, dill seeds, rubber gloves. Option: you can replace most of the hot pepper with sweet paprika, for example 800 g of paprika and 200 g of hot pepper, then the adjika will become less hot, this is quite satisfactory for many. Cut off the stalks of the pods, shake out the seeds and grind in a blender (if using a meat grinder, then skip three times), do the same with the garlic, chop the coriander and dill seeds, mix everything thoroughly. At the end, add salt - you should get a homogeneous paste. You can add chopped fresh herbs - cilantro and dill, but then the color of adjika will not be so bright and attractive.

ADJIKA RED GEORGIAN

1. 1 kg of dry hot red pepper, 50-70 g of coriander seeds, 100 g of suneli hops, a little ground cinnamon, 200 g of walnuts, 300-400 g of hot salt, about 300 g of garlic. Soak the hot red pepper for 1 hour pepper, add coriander, suneli hops, cinnamon, nuts, garlic, salt, mince 3-4 times through a fine grinder. Store anywhere, at any temperature, but preferably in a sealed container, otherwise it will dry out. Adjika mixed with salt is good for coating chicken or meat before frying in the oven.

2. 2 parts suneli hops, 2 parts red pepper, 1 part garlic, 1 part coriander (ground cilantro seeds), 1 part dill. Mince the pepper and garlic, add spices to them, you can also add finely crushed nuts. Sprinkle the mixture with coarse salt, pour in 3-4% wine vinegar to form a moist, thick paste, seal - it keeps well. It is very good to coat lightly boiled chicken with it inside and out and place in the oven until cooked.

3. Red pepper (there should be more than half of the whole mixture) pass through a meat grinder, add dry cilantro, suneli hops, or saffron. For taste, finely ground walnuts are suitable, but not too many. Add salt to taste, the exact proportions are not very important, but be sure to use rubber gloves when preparing adjika.

ADJIKA ARMENIAN

5 kg of whole tomatoes, 1 kg of garlic, 500 g of hot peppers, salt to taste. Mince everything, add salt and leave in an enamel bowl for 10-15 days so that the adjika ferments, remembering to stir it daily.

You need to salt the tomato juice before adding the garlic and pepper, otherwise the taste of salt will not be felt later.

ADJIKA KIEVIAN STYLE

5 kg of ripe tomatoes, 1 kg of bell pepper, 1 kg of apples (the more sour the better), 1 kg of carrots, 2 tbsp. spoons of salt, 200 g of sugar, 400 g of vegetable oil, 2 tbsp. spoons of red hot pepper (you can put 1 tablespoon of black plus 1 tablespoon of red). Pass all vegetables through a meat grinder (it is better to first peel the tomatoes or put them through a juicer (to make the tomatoes easy to peel, pour boiling water for 3-5 minutes) Season with butter, sugar, salt, spices, then cook for 2-3 hours until the desired consistency. Pour hot into sterilized jars, roll them up.

HOMEMADE KETCHUP, tomato paste

1 kg tomatoes, 300 g onions, 1 tsp. ground pepper, 5 cloves, 3 tsp. salt, 0.5 tbsp. Sahara. Cook until the onion is ready - you will get excellent homemade ketchup!

ADJIKA WITH TOMATOES

RECIPE 1 - COLD. For 3 kg of tomatoes - 1 kg of sweet pepper, 0.5 kg of garlic, 150 g of hot pepper, 0.5 cups of salt, 3 tbsp. l. Sahara. Grind everything, mix, add salt and sugar, leave overnight. In the morning, drain the excess liquid and put the adjika into jars and store in the refrigerator.

RECIPE 2 - HOT. Please note that this recipe is not for a snack, but for preparing for a long winter. Do you want 1-2 tablespoons of salt for the table? For 3 kg of tomatoes - 2 kg of sweet pepper, 300 g of garlic, -150 g of hot pepper, 0.5 cups of sugar, 0.5 cups of 9% vinegar, 1 cup of sunflower oil, 0.5 cups of salt (in this case it will turn out VERY a salty snack that is eaten a little at a time, and for the more familiar version you will need much less salt, just a couple of tablespoons - try to taste), 400 g of fresh herbs: cilantro, dill, celery, coriander, suneli hops to taste , Walnut. Mince the tomatoes and peppers, stir, add oil and simmer over low heat for an hour with constant stirring. Cool, add vinegar, sugar, salt, crushed garlic. Grind the greens in a blender, mix everything thoroughly and let it brew - the adjika is ready. There are many shades of taste of this adjika, you just need to change the dosage of additives, spices and seasonings. You can also change the proportions and main components by adding, for example, apples, carrots, horseradish, and eggplants. This recipe will require much less salt, only 1-2 tbsp. spoons.

RECIPE 3 - WITH APPLES. For 2.5 kg of tomatoes - 500 g carrots, 500 g sour apples, 500 g bell pepper. Grind everything in a meat grinder, add 250 g of vegetable oil. Cook the resulting mass over low heat for 2 hours. Add 100 g of chopped garlic, 1-2 pods of hot pepper without grains (depending on their size and your taste), 250 g of 9% vinegar, 2 tbsp. spoons of salt, 100 g of sugar. Mix everything thoroughly, bring to a boil, put it hot into jars and roll up.

RECIPES WITH APPLES

1) Ripe red tomatoes 2.5 kg, 500 g each sweet and sour apples, sweet bell peppers and carrots, 50 g each dill and parsley, peeled garlic 120 g, 75 g red hot pepper, vegetable oil 250 g, 2 tbsp . l. 9% vinegar, black pepper and salt. Peel apples and peppers from seeds, cut into slices, cut tomatoes into 6 parts, carrots into small pieces. Pass everything (except the greens) through a meat grinder. Add vegetable oil to the vegetable mass, 2 tbsp. spoons of vinegar, black pepper, salt to taste, pour everything into an enamel saucepan and cook for 2 hours over low heat, stirring occasionally, at the end add finely chopped herbs, pour adjika into sterilized jars, boil for 20 minutes and roll up the lids.

2) 2.5 kg of tomatoes, 2 kg of pepper, 1 kg of carrots, 1 kg of sour apples, 1 tbsp. sugar 1 tbsp. rast. butter, 1 tbsp. peeled garlic cloves, 1 tbsp. salt, 50 g vinegar, 1-2 pods of hot pepper. Grind vegetables and fruits in a meat grinder, mix, simmer for 1 hour, stirring. Then add grated garlic, butter, sugar, salt, simmer for another 5 minutes, add vinegar and turn off. Place hot adjika into sterilized jars, roll up and place, upside down, under a blanket until it cools.

3) 5 kg of tomatoes, 1 kg of carrots, sweet peppers and apples, 7 pods of hot red pepper, 250 g of garlic, 0.5 l of sunflower oil, salt. Scroll through the tomatoes, carrots, apples, sweet and hot peppers, stir and cook for about 2.5 hours. Add finely chopped garlic, sunflower oil, salt to taste, cook for another 10 minutes. Transfer the finished product into prepared jars and roll up.

SALSA

Salsa is a Mexican seasoning similar to adjika. 450 g peeled and seeded tomatoes, 1 onion, 3 chopped cloves of garlic, chopped bunch of cilantro, 2 hot peppers, green bell pepper, 2 tbsp. tablespoons (30 ml) lemon juice, 1/2 teaspoon salt. Chop the tomatoes, chop the onion, put in a bowl along with the garlic and cilantro. Finely chop the hot pepper and mix it with the tomatoes. Remove seeds and veins from green peppers, chop finely, mix with tomatoes, lemon juice and salt. Before serving, cool for half an hour.

Description

Armenian adjika for the winter, prepared with your own hands at home, will certainly become one of your favorite dishes. Its spicy taste will make any dish tastier and more aromatic. You can easily add this adjika to pizza, prepare an incomparable sauce based on it, or serve it as a snack on its own. It goes well with all types of meat, and is also very tasty to eat just as a snack with bread. Armenian adjika can be served not only on weekdays, but also on holidays to please your guests.
Those who love spicy dishes will like this appetizer the most. You can independently adjust the severity of such adjika by adding or removing one or another ingredient. However, I would like to note that you need to salt the dish only until you add garlic and pepper, otherwise the adjika may not turn out to be salty.
Another important point in preparing such adjika is that it cannot be boiled. You just need to combine all the ingredients correctly, mix them and leave to infuse for a certain time. Also, vinegar is not used during the cooking process, as stated in the classic recipe for preparing Armenian adjika.
To prepare this red pepper appetizer for the winter and seal it in jars, you will need a little free time, as well as our step-by-step recipe with photos, in which you will find details of the preparation process.

Ingredients

Armenian adjika for the winter - recipe

Prepare all the necessary ingredients in advance so as not to waste time searching for them while preparing your delicious adjika. Tomatoes and peppers must be thoroughly washed and drained in a colander so that excess moisture does not get into the snack, as this will dull its taste..

Once you have washed all the ingredients and drained the water, place the tomatoes on a wooden cutting board and start cutting them into two parts.

Now let's start peeling the hot peppers. After you wash it, you should remove the green tails and put the vegetables in one container for further work.

Then we take a head of garlic and peel it, divide it into cloves, each of which, in turn, also needs to be peeled. Garlic, like hot pepper, also needs to be placed in a separate bowl.

Next you need to get a meat grinder or, if you have a blender, you can use it. However, it is still recommended to use a meat grinder, since it is with its help that you can achieve the necessary consistency of adjika. Pass all the purified ingredients through a meat grinder to obtain a vegetable mixture.

Mix thoroughly and add the required amount of salt to your adjika, after which it must be transferred to an enamel bowl. Leave the mixture to infuse in a dark place for two weeks so that the adjika begins to ferment, and only after that it can be closed for the winter.

Armenian adjika must be stirred every day during its fermentation, after which it must be poured into sterile jars and closed with sterile lids. You can store snacks for the winter in the cellar or pantry, taking them out as needed..

A maximum of healthy products can be placed in one dish; it will not be difficult to implement your plan, because all the ingredients for it are easily accessible. Armenian adjika is such an extraordinary miracle dish; the recipe for its preparation is impressive in its simplicity and amazingly tasty result. It’s easy to make a snack truly savory - add spices and a little special herbs to its composition, then it will turn out as delicious as ever.

Many people know how to make Armenian adjika at home for the winter, but only a few know how to unobtrusively emphasize its spicy tomato taste, and at the same time the spiciness of a dish, without using unnecessary additives.

The secret to successfully preparing an Armenian tomato appetizer is the addition of greens, and, as a rule, it is based on cilantro, while other types of greens are at the discretion of the hostess.

Armenian adjika with herbs: step-by-step recipe

Ingredients

Hot capsicum— 2 kg + -
Tomato paste - 300 g + -
Cilantro - a bunch or 3 g + -
Coriander – 3 g + -
— 250 g + -
— 3 kg + -
— 1 tbsp. or to taste + -
- 1 glass + -
— 250 g + -

Cooking homemade Armenian adjika

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.
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.

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. Using almost all the same ingredients, Armenian adjika can be prepared a little differently.

Armenian adjika: recipe with spicy dressing

This appetizer, so delicious for thrill-seekers, takes no longer than usual to prepare.

To prepare it, we leave all the above products in the list of ingredients (with the same proportions) as in the recipe above. Let’s just slightly adjust the ingredient composition by adding a few new products.

Additional ingredients for Armenian adjika

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.

Making sauce at home

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.

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. Its spicy-spicy taste will decorate any dish, giving it a special taste and spiciness.

If you are going to prepare an appetizer for the whole family, which is suitable for both the everyday menu and the holiday menu, then you can’t think of a better dish than Armenian adjika. The recipe for adjika at home is simple, and it also takes little time to prepare.

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.

Bon appetit!

Red bell pepper – 5 kg
Red hot pepper – 0.5 kg
Garlic – 0.5 kg
Tomato paste – 0.5 kg
Sunflower oil – 0.25 ml
Parsley – 1 large bunch
Celery – 1 large bunch
Khmeli-suneli – 15 g
Sugar – 1 glass

Characteristics of the final product

Adjika in Armenian is a moderately spicy, fragrant, vitamin-rich appetizer made from fleshy large red bell peppers with the addition of bitter capsicum and garlic. Prepared for the winter, rolled into jars.

According to the classic recipe, it is prepared with tomato paste, but it can be made using ripe fleshy tomatoes, having first cooked the tomato from them. For the amount of pepper suggested in the recipe, you need to take 3 kg of tomatoes.

When ready, Armenian adjika has a pasty consistency of a bright, rich red color.

The degree of spiciness of adjika greatly depends on the quality of the hot pepper. You can vary it to your taste, reducing it down to 2-3 pods if you want children to eat adjika with pleasure in the winter. But it’s not wise to give up hot peppers completely: they contain the largest amount of vitamin C compared to other fruits.

At the end you should get 9-10 liters of finished product

The procedure for preparing adjika in Armenian

We clean the sweet pepper from the core: seeds and membranes. Just wash the bitter, no need to remove the seeds. Grind in a meat grinder or other kitchen appliance to small particles. Chop the garlic in the same way. Greens are cut with a knife
In a large saucepan or basin, cook the ground peppers for 20-30 minutes.
Add tomato paste, oil, garlic, herbs, salt, sugar and suneli hops to the boiling pepper. Cook over low heat for another 20 minutes.
Wash glass jars with a capacity of 0.5-1 liters and pour boiling water over them.
Pour hot adjika in Armenian style into jars, roll it up, and wrap it in a blanket to cool slowly.