Adjika from hot pepper

Adjika from plums with curry seasoning is very similar to the Georgian sauce "Tkemali" according to the principle of preparation. The only difference between these two blanks is that tomatoes are always added to Tkemali. Adjika from plums with curry has an unusual sweet and sour taste, where there are piquant notes, will hardly leave indifferent any of the representatives of the strong half of humanity.

Adjika made from tomatoes, peppers and garlic is one of the classic options for making a popular homemade product, which will certainly appeal not only to adults, but also to children. It should be noted that such adjika does not contain vegetable oil in its composition, which means that its use will not have negative consequences for your figure.

Adjika made from hot pepper will undoubtedly not leave indifferent any spicy lover. This spicy Caucasian seasoning will perfectly dilute various meat dishes with its spicy notes. It should be noted that due to the absence of heat treatment, all the beneficial properties of adjika ingredients are perfectly preserved. The only disadvantage of adjika is a relatively short shelf life - no more than a month. And you should definitely keep it in the refrigerator.

Uncooked hot pepper adjika is a spicy addition to meat dishes, which can increase the spiciness of your favorite dishes. By the way, this same degree of pungency during the cooking process can be adjusted independently: keeping the pepper seeds, you will make the appetizer more piquant. By the way, when working with hot peppers, it is recommended to use gloves to avoid burns.

Raw adjika primarily differs from the one prepared by heat treatment, in the presence of a greater amount of vitamins and trace elements contained in tomatoes and peppers. And this makes raw adjika not just a spicy aromatic snack, but also a real storehouse of vitamins. The only drawback of such a blank is the maximum shelf life of no more than a month.

Adjika made from plums and bell peppers is a great addition to clear dishes and various side dishes. This preparation is distinguished by its bright taste and aroma, which is certainly associated with summer. If you want to increase the degree of pungency of your workpiece, when preparing hot peppers, limit yourself to removing only the green tail.

Raw adjika with sweet and sour apples has a lot of vitamins, since it does not undergo heat treatment. However, in order to slow down and even stop the fermentation processes, as well as prevent spoilage of the final product, aspirin is added to adjika.

Adjika from two types of pepper and plums with garlic are prepared in the classical way: twist in a meat grinder, boil and roll up. Nothing complicated, but the taste of such adjika is noticeably different from its counterparts: it has a sweetish smell of plums and a sweet and sour taste.

A great chance to dispose of apples and peppers with tomatoes is to cook sweet and sour adjika with spicy notes. For cooking at home, there should be a meat grinder, because vegetables will need to be chopped as much as possible.

If you add horseradish root, apples, hot peppers and garlic to adjika, you get a sweet and sour preparation, while quite spicy. Apples add the unique taste of adjika, and horseradish enhances the hotness of the chili pepper several times.

Such adjika is not canned, therefore, it preserves all the vitamins from its constituent vegetables as much as possible. Hot pepper gives all the main taste and pungency. Such adjika goes well with borscht with lard, aspic meat, meat and other dishes. In winter, the product will help fight viruses, but it is contraindicated in stomach diseases due to its severity.

Moderately spicy adjika made from eggplant and sweet pepper will come in handy for a bite-sized lunch with bread and first courses or for second hot dishes. It is prepared without any special tricks, the main thing is to buy vegetables of proper quality and ripeness.

With a rich harvest of bitter capsicum, you can make a real Georgian adjika raw from it. At the same time, all the sharpness of the pepper is preserved. Do not forget to wear rubber gloves as a precautionary measure, because it is not for nothing that this pepper is called hot, you do not need to touch your face and even more so rub your eyes.

Adjika in Georgian is very spicy due to the fact that it is prepared from a large amount of bitter red pepper. Also, a lot of suneli hops, dried basil, garlic, coriander and salt are used in the harvest.

Armenian hot pepper adjika will undoubtedly appeal to lovers of spicy cuisine. This recipe involves the use of hot peppers and spices. In summer, you can cook it just before a meal, or roll it up and have it on hand all year round.

Adjika from tomatoes with horseradish is the perfect sauce for any occasion. It can be added to soups, sauces and gravies, served with meats and pasta, or used in making sandwiches.

Homemade tomato adjika will perfectly complement any dish, be it a shish kebab or just boiled pasta. It is very simple and quick to prepare delicious spicy adjika; if you wish, you can prepare it for the winter.

Adjika is a universal homemade preparation, which is used to season salads, used as a sauce for meat dishes, added to soups, gravies and more. It combines incredible taste, juiciness and benefits for the body.

Adjika from plums with tomato paste is a spicy, delicious appetizer. It will complement many homemade dishes and make them even more appetizing.

Adjika with carrots turns out to be very special. She has an amazing rich taste and aroma. This appetizer will make any dish more appetizing.

Adjika made from yellow plums is a delicious appetizer that will be an excellent addition to meat dishes and side dishes. It is very easy to prepare it and it does not take much time.

Homemade adjika is an incredible dish! If you like more spicy, then this recipe will suit your taste. Horseradish and garlic add a special touch to an already terrific snack! Try it yourself!

Boiled adjika from bell peppers, with tomatoes and garlic turns out to be incredibly spicy, appetizing and healthy. She will decorate your dishes with her rich taste and aroma! Do not be too lazy to prepare a few of these jars for the winter!

Adjika from tomatoes is one of the most popular and incredibly aromatic snacks for the winter. It is very easy to cook it using a multicooker. It makes it much easier to keep track of temperature and time. Therefore, nothing burns and you get a very tasty and appetizing dish!

Adjika with horseradish turns out to be especially tasty and appetizing. This spicy and aromatic snack will make a delicious dressing or addition to meat and vegetable dishes. And it will help to embody the wildest fantasies!

Adjika, cooked at home, turns out to be especially tasty and appetizing. Natural tomato paste, and juicy pieces of peppers just melt in your mouth. It will be an excellent dressing for a variety of dishes.

Adjika can be prepared from such a seemingly uncharacteristic vegetable like beets. The appetizer turns out to be moderately spicy, sweetish and quite satisfying, harmoniously combined with dishes from red and white meat, fish.

Adjika can be cooked in different ways, but from fresh vegetables, the appetizer will turn out to be more appetizing and healthier. If you like when pieces of tomatoes and zucchini are felt in adjika, then it is better to use a meat grinder. After boiling, they turn out to be very soft, tender and juicy. Simply delicious!

Homemade tomato and zucchini adjika is an amazing winter snack! Of course, spices can be added to taste, but otherwise it's best to follow the recipe. Then the adjika will turn out to be moderately thick, very juicy and aromatic. And it will be an addition to many other dishes!

Adjika from zucchini and tomatoes is the best appetizer for meat and potato dishes! In density, it is similar to caviar, but more spicy, especially if you add a little hot pepper! Such adjika will not only feed, but also warm!

Adjika from zucchini is an appetizer that must be prepared for the winter! Adjika is best made with fresh tomatoes and, of course, aromatic garlic! Her taste is simply amazing!

Appetizing and tasty adjika from zucchini - the whole family will definitely like it! It is best prepared with young vegetables. You will have to tinker with them less, and there will be more useful vitamins. The appetizer turns out to be very aromatic, spicy, with a pleasant rich color! Try it yourself!

Adjika from zucchini is a very aromatic and appetizing dish! This appetizer becomes especially tasty if you use fresh tomatoes in the recipe. Natural, healthy, very spicy, it will be an excellent addition to culinary delights.

Adjika from zucchini is one of the most popular snacks for the winter, and this is no coincidence! Delicious, incredibly spicy and thick, adjika is simply delicious. And cooked with tomato paste and hot peppers, it becomes even more appetizing! I just want to try it!

Adjika zucchini with bell pepper is an incredibly tasty, spicy snack for the winter. Thick and appetizing, with it any dish will sparkle with new colors! A real delight!

Spicy parsley adjika with the addition of chili and bell pepper will be an excellent option for a sauce for meat and vegetables, which will worthily replace purchased ketchups and sauces containing preservatives and additives. Adjika consists entirely of natural ingredients and does not undergo heat treatment, due to which parsley and vegetables retain vitamins and nutrients. Adjika is prepared absolutely simply and quickly and does not require a lot of time, you just need to prepare herbs and vegetables, and then grind them in a blender.