Homemade adjika, a recipe that was probably prepared in every Ukrainian house during the Soviet Union. And although this sauce is not an authentic dish of Ukrainian cuisine, but came to us from Georgia, it has gained quite a bit of popularity.
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Georgians will forgive me, but we will refer to this recipe as Ukrainian cuisine. Why so? Because adjika prepared in Georgia has more spices, shades of taste and does not contain tomatoes in the traditional recipe. Therefore, today’s recipe is more simplified and adapted for Ukraine, a version of homemade adjika.
In fact, there are as many recipes for adjika as there are recipes for borscht. It may differ depending on the region: red and green adjika are prepared in Abkhazia. The main difference is that there are no tomatoes in the recipes. In Adjara, the sauce is prepared with the addition of wine vinegar and with hot and sweet capsicum, green adjika is prepared with many spices typical of Georgian cuisine and only with hot green pepper.
What do we need to prepare homemade adjika?
Despite the time of year, you can easily buy all the necessary ingredients for cooking, but at the end of summer, it will not cause as much damage to your budget as, for example, in the middle of January.
So, we need: tomatoes, paprika, hot pepper, garlic, oil, salt, sugar, vinegar.
Vegetables should be cleaned, passed through a meat grinder, and heat treated. Detailed steps are described in the recipe below.
As you can see, the recipe is elementary, even for a beginner.
Advantages and disadvantages of adjika
The chemical composition of adjika contains vitamins: C, group B, vitamin A, PP, minerals: rubidium, cobalt, nickel, boron, iodine, chromium, fluorine, molybdenum, copper, chlorine, potassium, calcium, magnesium, phosphorus, and sodium.
Adjika promotes digestion, stimulates appetite, makes dishes more aromatic and tastier (calorifier). Moreover, thanks to its composition, it strengthens the body’s defenses and stimulates immunity.
Among the disadvantages, it should be noted: it is contraindicated for people with chronic and acute gastritis, exacerbation of kidney and liver diseases, children, pregnant women.
Bell pepper sauce recipe
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Adjika sauce
This is one of many recipes for adjika. People who adore hot and spicy sauces prepare adjika for the winter every season. This recipe will help you create a tasty and aromatic sauce. It will taste like ketchup – moderately spicy, with a pleasant sweet-sour taste.
Ingredients
- Tomatoes – 2 kg.
- Bulgarian pepper – 2 kg.
- Hot pepper (chili) – 3 pcs.
- Garlic – 300 gr.
- Vegetable oil – 4 tbsp. l.
- Salt – 3 tbsp. l.
- Vinegar 9% – 7 tbsp. l.
- Sugar – 5 tbsp. l.
Instructions
Cut the tomatoes into quarters, not forgetting to remove the stem. From the bell pepper, we remove the stalk, the core, along with the seeds, and chop it. Cut off only the stem from the hot pepper. To clean the garlic faster, divide it into separate cloves and pour warm, but not hot, water for 10–15 minutes.
After we have prepared our vegetables, pass them through a meat grinder. Changing the order: tomato, bell pepper, garlic, hot pepper. So that our ingredients are mixed already at this stage.
The resulting purée is additionally mixed thoroughly. Meanwhile, take a saucepan with a double thick bottom (at least 4 liters) and put it on the fire and pour in the vegetable purée. Stir periodically so that the mixture does not burn.
After the purée boils and bubbles actively appear on the surface: add our preservatives – salt, sugar, vinegar, and oil. Yes, it is they who allow the sauce to be stored for a long time, although in fact, they are not only preservatives, but also flavoring agents.
Cook for about 20–30 minutes, until the juice appears on the surface, and the vegetable mixture settles at the bottom. Our adjika is ready. It should be immediately poured into jars and closed with lids that have been sterilized in advance.
Thereafter, the cans should be set aside, turned upside down and covered with a towel so that they ripen.
And, of course, we don't forget to leave a small portion for ourselves to enjoy with borscht, kharcho or pickles.
Bon appétit!
Notes
Adjika, closed in this way, does not need special storage conditions. It can be stored in a kitchen cabinet or pantry: the main thing is to avoid direct sunlight. After opening, store in the refrigerator for 7 days.
Nutrition Information
Serving Size
3.5 litersAmount Per Serving Calories 59Total Fat 3,7gCarbohydrates 5,8gProtein 1g
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