Adjika: Seven recipes for all tastes
5 kg of tomatoes, 1 kg pepper, hot pepper pieces 16, 300 grams of garlic, 0, 5 kg horseradish 1 stack. salt 2 stack. vinegar, 2 stack. Sahara. All grind in a meat grinder, including seeds from the pepper (in it are cut only the tail and inside it is not scrubbed), add sugar, salt, vinegar, let stand for 50 minutes, pour into bottles. Boil is not necessary. Well kept bottled without refrigeration.
200 grams of garlic, 4 sticks horseradish 2 parsley, dill beam 2, sweet peppers 10 20 bitter pepper, 2kg of tomatoes, 4 tbsp. l. sugar, 4 tbsp. l. salt, 1 stack. vinegar. Mince with a fine grate, add salt and sugar. Allow to stand in the dish for 2-3 days, then add the vinegar, mix well and put on banks.
5 kg of tomatoes, 2kg of apples, 2 kg of carrots, 2 kg of pepper, 300 g of hot pepper, garlic, 300 g, 1 L of stretching. oil, 2-3 tbsp. l. salt. All mince, add salt, butter, and cook for 2 hours. Close in sterilized jars.
5 kg of tomatoes, 1 kg of carrots, 1 kg pepper, 5-10 pcs. bitter pepper, 0, 5 kg of onion, 0, 5 l stretching. oil, 5-7 heads of garlic, salt. All the mince and cook for 2 hours.
5 kg of tomatoes, 1 kg pepper, 0, 5 kg horseradish 300 g of garlic, 16 pieces of hot pepper, 2 stack. vinegar, 2 stack. sugar, 1 stack. salt. The inside of the pepper is not to clean, remove only the green ponytails and leave the seeds. All mince, add vinegar, sugar and salt. Let stand 50 minutes, then pour into a clean container. Boil is not necessary, stored without refrigeration. recipe №6
2, 5 kg of tomatoes, 1 kg of apples (antonovka), 1 kg of carrots, 1 kg pepper, 1 stack. sugar, 1 stack. sol. oil, hot pepper pods 3, 200 g of crushed garlic, salt. Tomatoes, apples, carrots and sweet peppers mince with a fine grating and boil 1 hr. After boiling, add sugar, sunflower oil, hot peppers, garlic and salt. Do not boil, just bring to a boil. Hot pepper you can put more or less (to taste).
5 kg of ripe tomatoes, 5-6 heads of garlic, 100 g of salt, 1 chilli, 6 large horseradish, peppers. All mince, stir and put into containers and store in the refrigerator.
1 liter of ground in a meat grinder tomatoes, 1 stack. garlic cloves, 1-2 tbsp. l. salt. Milled and salted tomatoes with garlic withstand a couple of hours to salt dispersed, though not forgetting to mix a couple of times, and pour into sterilized jars.
1 kg of sweet peppers, hot peppers 250 g, 250 g of garlic, 250 g of dill, parsley 250 g, 250 g of salt. All the ingredients mince. Mix with salt, adjika ready.
Mopkovi 1 kg, 1 kg of sweet peptsa, 1 kg of apples (Antonivka), 4 kg pomidop, 0, 5 stack. salt 2 stack. peeled garlic, 1, 5 stack. sol. oil, 2-3 stpuchka gopkogo peptsa. All natepet on tepke or ppopustit chepez myasopubku. Vapit 30-40 minutes. and zakpyt banks. Garlic and gopkogo peptsa can put more or less - to taste.
Adzhika RED GEORGIAN
1 kg of dry cayenne red pepper, coriander seeds 50-70 g, 100 g Khmeli Suneli little ground cinnamon, walnuts 200g, 300-400 g coarse salt, 300 grams of garlic. Hot red pepper soak for an hour. Add coriander, hops-suneli, cinnamon, nuts, garlic and salt. Skip to 3-4 times through a meat grinder with a fine grid. Store anywhere, at any temperature, but preferably in a sealed container, or dries up. Mixed with salt adjika good for smearing meat or chicken before roasting in the oven. Adjika with eggplant
All components of mince, add the butter and placing them in an enamel saucepan, boil for 40-50 minutes. Vinegar is added at the end of cooking. Roll into prepared jars. 1, 5 kg of tomatoes, eggplants 1 kg, 300 g of garlic, 1 kg pepper, hot pepper pods 3, 1 stack. sol. butter, salt, vinegar 100 g.
Adjika "No REST GPESHNIKU"
2 kg pomidop 20 sweet pepchin 10-15 gopkih pepchin, 400 grams of garlic, 3 hpena sticks, petpushki beam 2, 2 ukpopa beam. All pepekputit myasopubke on, then the resulting mixture was added 4 tablespoons. l. salt, 4 tbsp. l. sahapa and a half-bottle of vinegar. Pepemeshat, packed in cans, plastic zakpyt kpyshkami.
Adjika in Armenian
5 kg of ripe tomatoes, 1 kg of garlic, 500 g of bitter capsicum, salt. All mince, season with salt and leave in an enamel pot for 10-15 days to ferment adjika, not forgetting its daily stirred. Salt should be tomato juice before the garlic, add pepper, salt taste differently then you feel.
Tomatoes and apples peeled, chopped peppers, garlic, divided into slices, chop, mince all (except garlic), pour sol. butter and simmer over medium heat for about 2 hours. For 10-15 minutes until cooked add the garlic, to simmer in hot pour into sterilized jars and cork. 1, 5 kg of tomatoes, of 0, 5 kg of carrots, red bell peppers and apples, 300 grams of garlic, 3-4 pod bitter pepper, 0, 5 l stretching. oil.
2, 5 kg of tomatoes, 1 kg of carrots, 1 kg of sweet pepper (red). All mince. Add 1 stack. sol. oil, 1 stack. sugar. 1/4 stack. salt. The mixture was put in an enamel pan and simmer, stirring 1 hr. Remove from heat, cool. Then add 1 cup of garlic, minced, 2 pods of hot pepper. Cold adjika filled into sterilized jars and cork, can and plastic lids. Adjika in Kiev
5 kg of ripe tomatoes, 1 kg pepper, 1 kg of apples (more acidic than the better), 1 kg of carrot, 2 tbsp. l. salt, 200 g sugar, 400 g of stretching. oil, 2 tbsp. l. red hot pepper (can put 1 tbsp. l. black, 1 tbsp. l. red).
All mince vegetables (tomatoes better pre-peel). To tomatoes peeled easily, they need to pour boiling water for 5-7 minutes. Fill oil, sugar, salt, spices and boiled 2-5 hours until the desired consistency. The finished adjika pour hot sterilized by banks, and wrap roll.