Adjika from Bulgarian pepper: a real Abkhazian recipe

To whom only attribution is attributed to the creation of a real Adzhika! And what only components are considered to be its integral ingredient ... For some reason, it is considered that it is made of tomatoes. And this is a very common misconception! Few people know that the real Abkhaz adzhika is from Bulgarian pepper, to which almost anything can be added. But he is the basis. And just sweet pepper makes ajika so different from most sauces and ketchups.

Adjika for real men

Probably, this sauce was originally invented for them. Few women admit that adjika from Bulgarian pepper in combination with garlic, spicy chili and an abundance of seasonings corresponds to its tender soul. However, the weak sex with pleasure spices the dishes with this sauce. However, he devises less sharp variations on the topic of traditional Adzhika. So first let's explain the recipe for the traditional sauce. We will specify at once: the "owners" of the recipe use adjika only in fresh form. No conservation! Take 800 g of Bulgarian and 200 g of the maximum hot pepper and half a kilo of peeled garlic. These basic ingredients should be uniformly mixed. Ideal blender; The same meat grinder you will process them at least three times. Coriander, hops-suneli and dill seeds can also be sent to this apparatus or rubbed in a mortar, and then combined with a common mass. Salt is an individual matter, we do not specify its quantity. Serve seasoning is considered right right away. By the way! When preparing a real Adzhika from Bulgarian pepper, it is not considered shameful to use thin rubber gloves. Otherwise, your hands will burn and itch for a few days.

Fans of tomatoes and supporters of winter stocks

Those who hardly perceive sauce not from tomatoes, will be happy with the proposed recipe. Because in this way a natural adzhika from Bulgarian pepper can be cooked, but with tomatoes and other pleasant additions. And it is very useful ordinary chopper! On it 3 kilograms of tomatoes, a kilogram of Bulgarian pepper and grams of 150-200 sharp are crushed. In the mass, half a glass of salt and three tablespoons of sugar are made-and it is taken to the refrigerator for the night. The resulting liquid should be drained - it is superfluous. Further such adzhika from the Bulgarian pepper can be spread out on sterile banks and it is sent on storage, and can be successfully used in daily meals.

Adjika with horseradish

This is even more sultry option - only for the strong in spirit! True, too, with tomatoes, but for our people - the very thing. We take two kilograms of tomatoes and one - sweet peppers (still adzhika - from Bulgarian pepper, otherwise there will be some ketchup). In the same place (that is, in a meat grinder or blender) 300 grams of chili or "fire", garlic and horseradish roots are laid. In the resulting mashed potatoes a glass of vinegar is added and as much salt replenishes as much. After mixing and settling (a quarter of an hour is enough), all the liquid that has accumulated from above merges. Your "shitty" adjika from pepper Bulgarian is ready! Spread on the tucked under the arm banks, close them with lids (yes at least nylon), and they wait in the refrigerator when you need them.

Squash Adzhika

Than only inventive housewives do not diversify the recipe! There is, for example, adzhika from Bulgarian pepper, the recipe of which is enriched with zucchini. For her separately, 2 kilos of peeled, without large seeds of zucchini, are grinded on a meat grinder, and in the other bowl two sharp peppers, a preferred herb and two heads of garlic. In the cabbage porridge , a can of 400 g of thick tomato paste is poured, a glass of sunflower oil is poured in and sugar (glass) and salt (2 tablespoons) are poured. The resulting mass is mixed and placed on the fire for 20-25 minutes. 5 minutes before the end is added the second part - greens with pepper and garlic - and half a glass of vinegar. Such adzhika from the Bulgarian pepper (boiled) can be used momentarily, and can be packaged in small jars, ukuporena and after cooling down the bottom wait for your time - when needed.

Tomato and apple adzhika

There are other, no less interesting options for cooking. For example, such adzhika: tomatoes, Bulgarian pepper, carrots and apples. For its preparation, two and a half kilograms of tomatoes, a kilogram of sweet and sour brushed apples, as much carrots and sweet peppers and 3 large pods of bitter are passed through a meat grinder. In thick-walled vessels, this mass should boil for at least an hour. It is necessary to interfere with it (at least periodically). Shortly before the end, half a glass of vinegar and a glass of oil are poured in, the right amount of salt and half a cup of sugar is poured and two peeled and crushed garlic heads are injected. Almost ready Adjika from Bulgarian pepper is cooked a couple of minutes, poured over cans, which are traditionally turned over, wrapped in a warm and left for cooling.

Gentle Adzhika

It is more than other options suitable for ladies - sharp, but with a slightly relaxed taste. And all these advantages give plums. In the absence of fresh, a prune, taken in the calculation of a third of a kilogram per kilogram of Bulgarian pepper, is quite suitable. Plus the head of peeled garlic and three extremely sharp peppers (you can take even dried and with seeds). All the crushed ingredients are added to the pan, a spoon of tomato paste, a glass of sugar and salt are added - as you like. Half an hour the ladies' adzhika from Bulgarian pepper will languish on a small fire with stirring; Decided to stock up on the winter - at the very end, add a spoonful of vinegar. But usually this sauce is eaten long before the onset of cold weather.