Adjika in the multivariate

A very popular seasoning - ajika - is a rather sharp sauce made from vegetables and spices. He comes from Abkhazian cuisine, but so caught on in the entire former USSR, that today there is an incredible number of options for cooking this sauce. Of course, with the development of technology, changes have affected the cooking process, which is why quite often the Adjika in the multivark is being prepared - it's so quicker and easier. We will tell in more detail.

Classic Edition

Ingredients:

• chili peppers - 2 pods;
• vinegar 9% - 2 tbsp. spoons;
• ripe tomatoes, not watery - 1 kg;
• freshly ground pepper (a mixture of black, white and fragrant) - to taste;
• garlic - 1 head;
• sweet pepper - 0,7 kg;
• iodized salt - 1 teaspoon;
• white sugar of domestic production - 1 teaspoon;
• sunflower oil, light refined - 1/3 cup.

Preparation

Tomatoes are selected dense, ripe, without cracks, not crumpled. We wash them and scroll, using a meat grinder with an average nozzle or (if possible) grind it, placing it in a food processor or blender. My sweet peppers, remove the seed boxes and septa and also grind them. Mix the pepper with tomatoes and butter and pour everything into the multivark capacity. Prepare adzhika about 45-50 minutes, putting on the control panel "Quenching". While preparing Adzhika, we turn garlic into a gruel in a mortar with salt and pepper. From Chilean peppers (you can use any hot pepper - a matter of taste), we remove the seeds and grind the flesh with sugar in a mortar. The resulting gruel is added to the adjika, pour vinegar and stew as much, but with the lid open. Our sauce will become thick and full.

In the same way prepares Adzhika in the multivark for the winter. When the sauce is ready, we put it in a jar sterilized with hot steam and roll it up.

Delicate Adzhika

Much more tender and less acute is Adzhika with apples in the multivark - the recipe is also very simple.

Ingredients:

• tomatoes are not watery, dense - 1 kg;
• garlic - 1 medium-sized head;
• pepper varieties "Ogonyok" - 2-3 pcs .;
• apples Antonovskie - 0,5 kg;
• carrots large - 3-4 pcs .;
• sweet red pepper - 6-8 pieces;
• refined sunflower oil - 100 g;
• iodized salt - 1,5 tsp.
• sugar - 2 tbsp. spoons.

Preparation

My apples, tomatoes, peppers. We clean carrots, we remove seeds and septa from peppers, we cut out the core from apples bones and put all this into the bowl of the blender. We grind it. If there is no blender, just scroll all the products in the meat grinder. Fill with oil the resulting mixture, shake well and begin to stew in the multivark. Primary treatment time is about 50 minutes with the lid closed. Garlic, salt and sugar, grind in a mortar until the production of gruel - more or less homogeneous. From the sharp peppers we clean the seeds and also grind them as much as possible. Add all this to the adzhika and then extinguish until the sauce begins to thicken - it will take almost as much time.

In the same way, Adzhika from zucchini is prepared for winter in a multivark - we use zucchini instead of apples, and we can put more sugar.