Traditional Georgian adzhika is an acute mass of grated red pepper with salt and herbs. A more sparing, Europeanized version of this sauce is adzhika from sweet pepper, which can be seasoned with hot pepper to taste or not do it at all. Of course, this version of Adzhika has very little in common with the original, but lovers of interesting and not too sharp sauces will certainly try to translate this delicious recipe into reality.
Adjika from sweet red pepper
This, to the extent of sharp, adjika is ideal for serving with meat like beef and mutton - light, fragrant and very tasty.
Ingredients:
- sweet pepper - 2 kg;
- vinegar - 1 item;
- salt sea - 2 tbsp. spoons;
- vegetable oil - 125 ml;
- red hot pepper - 100 g;
- sugar - 2/3 tbsp;
- garlic - 150 g.
Preparation
We remove the sweet pepper by removing the stem with the seeds, and then cut it with arbitrary large pieces. Sharp peppers are also cleared of seeds, not forgetting to save your hands beforehand with gloves. In the bowl of the blender we put both kinds of pepper, as well as cloves of garlic, beat the vegetables to homogeneity and put them in a bowl (if there is no blender, do the same with a meat grinder). We put the vegetables on fire, season with salt, sugar, vinegar, add butter and cook adjika for about 60 minutes on low heat.
You can prepare ready-made ajika from sweet pepper for the winter, having distributed it on pre-sterilized cans and rolled up, or you can simply store it in a usual food container - this sauce will not last long.
Adjika from sweet and hot pepper
From the previous recipe, this adzhik is distinguished by a strong sharpness, so amateurs are hotter - shake your head.
Ingredients:
- tomatoes - 500 g;
- sweet pepper - 100 g;
- cloves of garlic - 100 g;
- fresh horseradish (grated) - 1 teaspoon;
- Hot red pepper - 100 g.
Preparation
Preparation is minimized. Both kinds of pepper are purified from seeds and pedicels, and we pass through a meat grinder along with tomatoes and cloves of garlic. The resulting sauce season with sea salt to taste and transfer to the jar.
You will not even have to sharpen the adzhika if you want to save the sauce for the winter. Due to the high content of phytoncids from garlic denticles and hot pepper, Adzhika will not be affected by this recipe.
Adjika from sweet and bitter pepper with apples
The recipe for Adzhika, which we will talk about next, is distinguished by the subtle acuity and pronounced sweetness that apples give. Such a sauce will be appreciated by women and children will eat with pleasure.
Ingredients:
- tomatoes - 2.5 kg;
- sweet pepper - 1 kg;
- sour apples - 500 g;
- onion white - 500 g;
- garlic denticles - 150 g;
- carrots - 500 g;
- hot red pepper - 100 g;
- vegetable oil - 250 ml.
Preparation
Sharp and sweet peppers are cleaned and coarsely chopped. From the apples we extract the core. Onions, tomatoes and carrots are also cut arbitrarily. We pass all the prepared fruits through a meat grinder or whisk in a blender. Transfer the resulting mass into a saucepan, mix with oil and cook on low heat for about an hour and a half. Ready adzhika seasoned with salt to taste.
Sweet adzhika can be stored in an airtight container or closed for winter in sterile jars.
Adjika with sweet pepper, tomatoes and garlic
Ingredients:
- tomatoes - 3 kg;
- sweet pepper - 1,5 kg;
- red hot pepper - 150 g;
- garlic cloves - 300 g.
Preparation
Sweet and hot peppers cut into strips, after removing the core. Dice tomatoes and put the prepared vegetables in a saucepan. Stew the base for the sauce in your own juice for an hour, 30 minutes before the readiness we add rubbed in the garlic paste. Beat the adzhika with a blender until smooth.