How to cook spicy adjika the winter : the secrets of experienced hostesses .TOP of the best recipes for winter acute adzhika
Recipes / / August 12, 2017
Over time, the famous Caucasian sauce has undergone in Slavic cooking a lot of changes.Remained unchanged basic ingredients, delicious flavor and rich taste.
Most prescription adzhika modifications associated with the desire to diversify the taste and with the need to store acute adzhika at home.
Acute adjika for the winter - the general principles of preparation
Whatever adzhika recipe for its preparation will need:
zagotavlivaya adjika acute in winter, it should be remembered that work with pepper only need to wear gloves, otherwise you can get a strong irritation of the skin.
Pepper. The more meaty and juicy pepper is, the more dense and pleasant texture will be gravy.
Typically, two types of peppers used - sweet and hot.Sweet varieties (Bulgarian, Paprika, Gogoshar) can be replaced and varied, and in the case of acute varieties better adhere strictly to the recipe.The most burning chili peppers are "Jalapeno" and "Habanera", with them need to beextremely cautious, softer are the usual "Spark" and "Ukrainian bitter."
Sol should choose stone or coarse, usually given in the recipes exactly her number.
Herbs impart flavor, dry herbs traditionally used utsho-suneli, hops-suneli, coriander, dill seeds.Fresh herbs give boiled adzhika wonderful aroma, but spoil the appearance - when cooked, they acquire an earthy hue.Garlic
adzhika always used, but the amount depends on whether it is a major source of visual.If specified in the recipe a lot of hot pepper, garlic can reduce the number.
Tomatoes.The structure of the traditional adzhika tomatoes were not included, but today almost half of acute adzhika recipes for winter includes tomato and other vegetable purée used for the viscosity of the sauce.When choosing tomatoes should pay attention to their structure.Optimal tight, not too ripe juicy fruit with a minimum of liquid inside.
Depending on the recipe, keep a sharp adjika prepared for the winter, can be in the refrigerator, cellar or other cool place.In any case, the long-term storage sauce must be placed into sterilized jars.
Acute adjika in winter (classic)
Classical Abkhaz adjika is an excellent complement to the smoked sausage and cooked on coals to meat dishes.
• Red pepper - 2 kg
• Paprika - 700g
• Red chilli hot chilli peppers - 600 g
• Garlic - 400 grams
• A mixture of spices (fennel seeds, coriander,hops-suneli) - half cup
• 5 tbsp Salt rock
• Fresh coriander - half beam
• Vinegar 9% - 4 tbsp
method for preparing a Bulgarian
and hot peppers should be washed thoroughly and wipe dry with a clean kitchen towel.In peppers, remove the seeds and the stalk, in bitter need only remove the stalk.The seeds are left to acute adjika the winter to get the maximum burning.
After preparing pepper garlic must be cleaned from the husk and disassemble on teeth.
vegetables, garlic and hot pepper seeds need to scroll in a meat grinder 2 times to obtain the most homogeneous mass.
Then you need to add a lot of spices, herbs, salt, vinegar, and put on a slow fire.Once the mixture comes to a boil, immediately remove from heat, expanded in sterilized jars and roll up.If important bright saturated color adzhika, fresh herbs is better not to add.
adjika Store in a dry cool place not more than 6 months.
Acute adjika the winter (tomato)
very fragrant, spicy and, at the same time, softer, in comparison with traditional, tomato adjika Ideal for boiled meat, poultry, vegetable side dishes and dishes with rice.
• Tomatoes - 2.6kg
• Carrot - 900 g
• Pepper bitter (Chile) - 3 pcs.
• Vinegar - 200 ml
• Sugar - 200 g
• Peppers paprika- 900 g
• Coarse salt - 1/4 cup
• Garlic - 0.3 kg
• Green apples - 800 g
• Refined vegetable oil - 200 ml
method for preparing
First of all, you need to prepare the ingredients.Wash, dry and clean the peppers, apples, carrots and tomatoes.Do peppers remove the stem and seeds.Apple peel and remove the core.Peel the carrots.Remove the stalk and remove the skin from the tomatoes.
placed in prepared foods skip grinder and 2.3 times, to obtain a homogeneous structure.
Pour the mixture into a suitable pan and place on a plate.Stirring occasionally, cook over low heat for an hour, then add salt, vinegar, sugar, butter and garlic passed through chesnokodavilku.
Wait until the mixture comes to a boil again, boil for 5 minutes and remove from heat.
adjika then decomposed into clean dry jars, cover with lids, not spinning.Stuffed sterilized jars in a pan of suitable size for 10 minutes, then roll up.
Acute adjika the winter (soup)
Very sharp sweet sauce perfectly emphasizes the taste of meat and vegetable dishes.It can be used as a seasoning for soups.
• Pink tomatoes with firm flesh - 3 kg
• Hot pepper Halapeno- 2 pcs
• Pepper Paprika - 1 kg;
• Gogoshary pepper - 1 kg;
• Garlic - 10 large cloves;
• Coriander - 1 tablespoon.Spoon
• Sea salt or coarse - 2 tbsp.spoons;
• freshly ground allspice - 0.5 tsp
• Parsley and cilantro -. Half
beam • freshly ground black pepper - 1 tsp
method for preparing
Wash the vegetables, remove the peppers seeds and partitions.remove the white parts of the tomato.Remove the garlic and peel off with him through chesnokodavilku.Grind peppers and tomatoes with the help of a meat grinder or blender.
Rinse thoroughly and allow to drain completely green, then it most finely chop and add to the vegetable mixture.
Use the pestle to grind in the coriander powder and salt.
adjika Add spices and cook over medium heat for 10-15 minutes after boiling.Pour hot sauce into a pre-sterilized jars and screw.
Acute adjika the winter (cool)
This recipe is notable for the fact that it is preparing a classic seasoning adjika, not the sauce, but can only use it in small quantities.
Perfect with dishes Abkhazian dishes, vegetable stews, salads, fish and even pasta.
• Basil - 2 large beam
• Parsley - half
beam • Dill - half beam
Kinza- • 1 large bunch
• Mint - 1 small bunch
• Tarragon - 0.5 beam
• Thyme - a few sprigs
• Young garlic 3 large heads
• Fresh hot peppers (jalapeno) - 3 pod
• salt - 2 tbsp.spoon
• Walnut oil - 3 tbsp.
method for preparing
Pepper is necessary to prepare in advance.In the old days it strung on a thick thread and hung to dry for a month in a warm, well-ventilated area.If this is not possible, dry the peppers can be "accelerated" method, using an electric dryer for vegetables, or else putting peppers for 3-4 hours through the open oven heated to 30-40 degrees.
The dried pepper must be well rinsed and cut off the stalk.
Peeled garlic and washed and completely obsushennye herbs are added to the prepared peppers and with him scroll in a meat grinder.
in the grinding paste, you must add salt and oil and mix it until homogeneous.
Ready seasoning must be decomposed into sterilized jars and screw.In the refrigerator it is stored 6 months in the cellar and on the balcony up to 4 months.
Acute adjika the winter (without boiling)
Fragrant and spicy adjika perfect as a sauce to the meat and seasonings to borscht.And cooked without cooking vinegar, adjika, however, can be stored a long time without refrigeration.
• Dense tomatoes - 1 kg
• Garlic - 0.3 kg
• salt - 1 tbsp.Spoon
• Chile - 0.5 kg
• Ratunda pepper - 1 kg
method for preparing
Wash tomatoes and remove tails.Wash and clean the seeds from the peppers.Wash the chilies.Clear from the husk of garlic.Grind all the ingredients in a meat grinder, add salt, mix well and cover with lid.
mixture must ferment.To this end, it should be left covered with a warm room for 3 days.Two to three times a day, it should be stirred.
After 3 days adjika ready, it needs to be expanded in sterilized jars and close tightly kapron lids.
can not only be stored in the refrigerator, but also in the cellar.
Acute adjika the winter (with nuts)
Acute adjika nuts wonderfully complements the taste of hot dishes and goes well with tomato sauce.
• Red hot pepper - 1.3 kg
• Fresh green coriander - 1 bunch
• Coarse salt - Article 1.5.l.
• Garlic - 100 grams
• Dry basil - 1 tsp..
• Walnuts - 250 g
method for preparing
Wash and clean the seeds from the peppers.Put them in a large container, fill with warm water, close the lid and press down on the hour set aside.Longer leave the pepper in the water can not be, otherwise he may lose sharpness.
hour later, drain and place the peppers in a food processor, add the herbs, peeled garlic, salt and nuts.Grind until smooth.
Arrange for sterilized jars and tightly close the caps.Adjika should keep such a refrigerator.
Acute adjika the winter - Tricks and tips
• In any recipe adzhika present garlic and then to clean it usually takes quite a long time.Is there an easy way to do it in a matter of minutes.So, heads of garlic must be cut off the stalk and put a head on the chopping board and repeatedly swipe at her base of the palm.Then fold the slices in the pan, cover and shake strongly dishes.After that, most of the cloves will be fully cleared, and the remaining husk comes off very easily.
• When harvesting acute adzhika the winter you should not remove the seeds, they contain the lion's share of bitterness, if you need to cook adjika medium spicy, remove the part of the seed.
• Traditionally, acute adjika the winter preparing large portions and rolled in the big banks.It is not always convenient.To the sauce was always at hand, and it can be used in everyday cooking, you can freeze adjika in small plastic containers or molds for ice.These fragrant pieces of ice is very convenient to add to soups, stews and other hot dishes.
• In the old grind ingredients with special stones.It is believed that this method of treatment best preserves the flavor and taste of spices stresses.Today, the majority of Caucasian housewives by grinding the ingredients for adzhika prefers a manual grinder, this is due to the fact that in an electric food processor and blender products are cut and grinder fray.
acute adjika Having prepared for the winter, you can enjoy a unique fragrant sauce, which has incorporated the flavors of summer.Moreover, with the right approach to preparing adzhika acute winter it does not require much time.