You can prepare adjika from bell peppers for the winter using various ingredients. The appetizer is “diluted” with pumpkin and hot pepper is added to it. There are several recipes that are not particularly complicated. You can prepare a sweet, hot or spicy snack that will be a pleasant addition to other dishes in winter.
Subtleties of preparing adjika from bell pepper
According to the classic recipe, the Abkhaz appetizer is prepared with garlic, hot peppers and herbs. But there are a few subtleties that will help make the snack even better, regardless of the recipe:
- If you want to prepare a dish with bright color and aroma, with proper thickness, use those vegetables that have dense pulp. They are called "meaty".
- When preparing preparations, any kind, 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 capsicum to adjika without removing the seeds, its taste will be especially spicy.
- Do not violate the proportions, use fresh vegetables during the cooking process and give preference to proven recipes. Experiments can spoil the snack, making it sour, sweet or too spicy.
Attention! Using gloves while preparing snacks will help keep your 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 ancient traditions, then adjika includes:
- red pepper;
- garlic, herbs;
- salt, water and tomatoes.
According to the classics, the appetizer should be red, but since recipes have received various variations over the years, you can try green adjika, an appetizer with pumpkin.
If the recipe does not include the components described above, then the dish that can be prepared can hardly be called adjika.
Preparing containers for preservation
Before you start preparing, take care of the container; it must meet the following characteristics:
- Transparent; preference is given to glass with a bluish or green tint.
- 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 preservation. Lids and elastic bands are sterilized for 10-15 minutes. Before you begin sterilization, rinse the dishes thoroughly using a 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 will help you get a tasty and spicy snack that will be successfully combined with other dishes.
Adjika with red pepper and tomatoes
It is worth taking 1 kilogram of sweet pepper, the same amount of tomatoes. Add the following ingredients:
- 200 grams of hot pepper, preferably capsicum;
- 400 grams of garlic;
- 1 tablespoon of salt and 150 grams of parsley root.
The mixture is ground in a meat grinder - it is worth passing it several times. There is no need 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 tomatoes
An interesting variation that allows you to prepare a spicy snack. To do this you will need:
- 500 grams of hot red pepper (cut off the stems). You can take a few green pods, but do not remove the seeds.
- 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 this, the adjika is left in an enamel bowl for 4 hours. After it is poured into jars, the snack should be stored 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, a bunch of herbs: dill, parsley, cilantro. 100 grams of khmeli-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 paste-like mass. The components are added gradually, salt is added last. When the adjika is ready, it is placed in jars; it is recommended to store the snack in the refrigerator or cellar. |
With green pepper
Step-by-step recipe for preparing a spicy dish:
| Components | Green bell pepper, hot, garlic, sugar, salt, vinegar. |
| Steps for preparing snacks | It is worth rinsing all the components of the snack, then cutting the peppers in half and removing the seeds, cutting off the stalk.
Peel the garlic and chop it, cut it 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 the adjika into jars, letting it sit for half an hour. |
Storage rules and periods
Conservation, traditionally, 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 included in the dish:
- if you eat tomatoes - no more than a week, even if all the rules are followed;
- when the composition includes sweet pepper - no more than a month;
- without sweet pepper, with garlic - up to a year.
Garlic and hot pepper, as well as salt and vinegar - these components are considered preservatives that 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’s not difficult to prepare; all you have to do is follow the recipe and follow the rules.
