TOP 10 ways to prepare adjika according to the classic recipe for the winter

Adjika is considered a universal dish that goes well with all side dishes and is prepared in various cuisines around the world. The classic adjika recipe is the most common. It allows for experimentation and modification by adding new ingredients. Adjika enhances the flavor of many dishes, especially meat dishes.

Basic principles of preparation

Many housewives prepare this spicy dish every year. To make adjika, they stock up on tomatoes, sweet and hot peppers, garlic, horseradish, salt, and sugar. The mixture requires constant stirring and tasting, but the result is an excellent dressing.

Preparing the main ingredients and storage containers

All vegetables are pre-washed, peeled, and seeded, then scalded with boiling water. Containers are washed with soapy water, rinsed with warm water, and air-dried. After all ingredients are placed in jars, they are sterilized.

Cooking methods

Adjika recipes are strikingly diverse, as the dish is prepared in many countries around the world. Let's take a look at the most popular ones.

Classic no-cook adjika for the winter

Tomatoes are considered the most common ingredient in the condiment. However, they are not used in the original adjika recipe. The classic version calls for the following ingredients:

• red hot pepper 1 kg;
• garlic 300 g;
• hops-suneli 100 g;
• dill 2-3 bunches;
• coriander 50 g;
• cinnamon 30 g;
• salt, sugar to taste.

Cooking steps:

• After washing and cleaning all the ingredients, soak the hot pepper in hot water and let it sit for 2 hours;
• then add the remaining ingredients and let it steep for a while;
• then the mixture is added salt, minced, and rubbed through cheesecloth or a sieve;
• At the last stage, the mixture is poured into a sterilized jar and closed with a lid.

This appetizer is an ideal option for seasoning meat dishes.

Cossack adjika

This recipe has a spicy and bitter taste.

What you will need:

• tomatoes 1 kg;
• hot pepper 1 kg;
• garlic 250-300 g;
• salt, sugar to taste.

Cooking technology:

• Wash the tomatoes and remove the seeds. Wash the peppers, cut them, and remove the stems. Removing the seeds will give them an even sharper flavor.
• garlic is peeled and passed through a press;
• tomatoes are chopped in a meat grinder or using a blender;
• All ingredients are mixed, transferred into a metal pan and placed on the fire;
• After the mixture boils, add salt, sugar, and stir thoroughly;
• Next, add the garlic and simmer for another 10-15 minutes. Pour the mixture into sterilized containers and seal.

The hot container should be wrapped in a blanket and stored in it for several days.

Caucasian adjika

This version of adjika preparation does not require cooking; it is simply poured into jars and stored in the refrigerator.

What you need:

• sweet pepper 4 pcs.;
• hot pepper 300 g;
• salt 2-3 tbsp;
• basil 1 tbsp

How to cook:

• All vegetables are washed, cut into several pieces, and the seeds are removed. Hot peppers are cut into medium pieces;
• Place the peppers in a saucepan and chop them using a blender or meat grinder. The mixture should be smooth;
• Next comes the salt, after which the mixture is thoroughly mixed, adding chopped basil.

The liquid is poured into containers and left to infuse for about a month. The adjika then becomes a ready-made sauce or appetizer.

Georgian adjika

Georgian adjika is distinguished by its spiciness and heat.

What products are needed:

• 400 g hot pepper;
• 200 g garlic;
• 15 g walnuts;
• cilantro, dill to taste.

Cooking steps:

• The pepper is washed and the stem is removed. Leaving the seeds will make the seasoning spicier;
• next comes the turn of peeling and chopping the garlic;
• After peeling the walnuts, place them on a baking sheet in the oven or heat them in a frying pan without oil - this will remove excess moisture;
• After washing, the greens should be finely chopped;
• All ingredients are transferred into a saucepan and ground with a blender until smooth.

If any juice remains after cooking, drain it, straining the mixture through a sieve or cheesecloth. Pour the mixture into jars and, once cooled, refrigerate.

Abkhazian adjika

Abkhazians love spicy dishes, so the recipe calls for a generous amount of spices.

List of ingredients:

• 500 g hot red pepper;
• 400 g garlic;
• 1 bunch of dill;
• 1 bunch of parsley;
• 1 bunch of fresh basil;
• 1 bunch of cilantro;
• 3 tbsp. l hops-suneli;
• 4 tbsp salt;
• 300-350 g hazelnuts or walnuts.

Cooking method:

• Wash the peppers and remove the stems. Do not chop or remove the seeds;
• Next comes peeling the garlic, nuts, washing the herbs, and trimming the ends;
• After adding salt, all ingredients are ground using a blender or meat grinder;
• then hops-suneli are added, and everything is ground thoroughly again.

At the final stage, everything is thoroughly mixed and ground in a meat grinder several times until a homogeneous mass is achieved. The container is loosely sealed with a lid and left at room temperature for 3-5 days until the fermentation process is complete. During this time, the adjika should be stirred twice a day with a wooden spatula. After this time, the mixture is poured into jars.

With horseradish

Horseradish makes the adjika more spicy and piquant, while tomatoes add softness and tartness.

What you will need:

• 2 kg tomatoes;
• 1 kg sweet pepper;
• 1 horseradish with root;
• 1-2 tsp ground black pepper;
• 1 glass of vinegar;
• 1 glass of salt.

Step-by-step preparation:

• tomatoes are washed, cut into several pieces, the stem and seeds are removed;
• horseradish is washed, peeled, and minced together with vegetables;
• next comes the turn of black ground pepper, vinegar, salt;
• Then, the pan should be sealed tightly using cling film, and the mixture should be left to steep for 4-5 hours.

After the specified time has passed, drain the excess liquid from the seasoning, strain it, and pour the mixture into containers.

Spicy adjika

Not everyone likes a spicy flavor; some prefer a mild yet piquant sauce. To achieve this, a twist on the classic recipe is needed.

Products used:

• 3 kg of ripe tomatoes;
• 10-11 bell peppers;
• 1 kg carrots;
• 12-12 apples;
• 2-3 hot peppers;
• 1 cup olive oil;
• 150 ml vinegar;
• 1-2 tbsp salt;
• 150 g sugar.

How to cook:

• tomatoes are chopped, seeds are removed from sweet and hot peppers, carrots are washed, peeled, and cut into squares;
• apples are washed, peeled and cores are removed;
• all ingredients are chopped in a meat grinder, transferred to a metal container, and placed on a medium-heat stove;
• after boiling, reduce the heat and simmer the liquid for another 60 minutes;
• Before removing from heat, it's the turn of vinegar, salt, sugar, and oil.

After removing the pan from the stove, stir its contents thoroughly and leave to cool.

With carrots and onions

In addition to the standard ingredients, carrots and onions are often added to adjika – they add variety and improve the taste.

What you need:

• red bell pepper 500 g;
• carrots 500 g;
• tomatoes 2.5 kg;
• hot pepper 3-4 pcs.;
• garlic 200 g;
• onion 300 g;
• sugar 250 g;
• salt 100 g;
• sunflower oil 1 cup;
• vinegar 1 glass.

Cooking steps:

• vegetables are washed and cut into small pieces;
• Next, peel and chop the black pepper, onion, and garlic. All ingredients are placed in a meat grinder, mixed, placed on the stove, and simmered for 30 minutes.
• after adding sugar and salt, the mixture should be cooked on low heat for another 60 minutes;
• Before the end of cooking, vegetable oil is added.

If the sauce is to be preserved, the cooking time is increased by 2.5-3 hours and vinegar is added to the mixture.

How and how long can it be stored?

Spicy adjika can be stored in the refrigerator in glass jars with plastic lids. This sauce will keep for 1-3 months. Canned products will keep for 1-1.5 years in a cool, dark place.