Adjika in the multivariate. Adjika in the multivark for the winter

Adjika is an acute seasoning that fits almost every dish. Mistresses make this seasoning in different ways. Some like it more spicy, others like spicy and delicate. In the article, we will consider options for preparing Adzhika in a multivark. It is prepared quickly and easily.

Acute Adjika

In the multivariate, the seasoning is prepared in a simple way. It is necessary to cut 3 kg of tomatoes and 1.5 kg of Bulgarian pepper.

Ingredients mix in one container. Add also finely chopped hot pepper (4 pods) and two shredded garlic heads. Salt to your liking. As a rule, 1 tablespoon is enough.

Stir all the prepared ingredients and transfer the mixture into the bowl of the multivariate. Pour into it 100 ml of vinegar and vegetable oil. Close the cover and turn on the "Quenching" mode for 2 hours. When the time has elapsed, whip the mixture with a blender until smooth and put on for a further 1 hour.

Bowl multivarki non-stick, so do not worry about adzhika. However, it can turn out to be liquid. To adjika became more dense, open the lid half an hour before the end of quenching and stir occasionally. This is necessary in order to boil away unnecessary liquid. Now pour hot into sterile jars and roll them up. Acute Adzhika in the multivark for the winter is ready. You can pamper your loved ones with a delicious seasoning.

Delicate Adzhika, cooked in a multivark

This seasoning turns out not sharp, but it is perfectly combined with meat dishes and porridges. To make a delicious Adzhika in a multivariate, cook 3 kg of tomatoes and 2 kg of sweet red pepper. Torsion them through a meat grinder. Add the hot pepper here, just pre-clean from the bones so that they do not give sharpness. In this liquid, add two heads of grated garlic.

Stir the mixture and leave in a warm place for two days. Adjika must wander. When the time is up, pour the mixture into the multivark (do not cover the lid). Extra fluid should boil out. When the seasoning is boiling, cook it to the desired density. Roll and turn until it cools.

You got a gentle adzhika in the multivark for the winter. A good density of carrots. However, it gives its piquant taste and smell. Therefore, add carrots in case you love it in cooked condition.

Adjika with apples

For this recipe, fruits should be chosen more acidic. Adjika with apples in the multivark turns out not only tasty, but also moderately sharp. For its preparation, take 1 kg of tomatoes and 500 grams of bell peppers and apples. Vegetables with fruits, clean from the stems, bones and tails, cut them, chop with a meat grinder.

Pour 700 g of vegetable oil into the bowl of the multivark and add a mixture of tomatoes, peppers and apples. Here, fill in 1 tbsp. L. Salt and sugar. Stir and taste. At your discretion, you can add more sugar and salt.

When the seasoning is brought to taste, close the lid and turn on the "Quenching" mode for 40 minutes. After the multivarker is turned off, add 2 heads of grated garlic. Now stir the seasoning with the lid open for 5 more minutes.

After the time has passed, pour into sterile cans and roll. Ready adzhika in the multivark. The recipe is quite simple, so every housewife can master it.

Green Adzhika in the Multivariate

This recipe is original. Green adzhik can be prepared with or without pepper. It all depends on your taste. However, this is Georgian cuisine, so most often green adzhika is very sharp and burning.

Prepare green tomatoes (2 kg) and Bulgarian pepper (0.5 kg). They need to be ground with a meat grinder. Blender is not very convenient, as the vegetables are tough, and bringing them to a homogeneous state will not be easy. Add in the same capacity chopped bitter green pepper (2 pods). Stir the ingredients. Pour them into the bowl of the multivark and put on the "Quenching" mode for 50 minutes.

When the time is up, add 2 heads of grated garlic to the mass, vinegar - 3 tbsp. L., Salt - 15 g, vegetable oil - 30 ml. For a piquant smell, you can add 7 g of hops-suneli seasoning. Now simmer until the seasoning thickens. It turned out fragrant and very tasty adzhika in the multivark. The recipe can be varied. Let's say, with the help of ground pepper and other spicy seasonings.

Adjika in a multi-pressure cooker

This recipe mistress likes, if there is no time for a long time to tinker with conservation. Adjika from a tomato in a multivarquet-pressure cooker is prepared twice as fast. Twist through a meat grinder for 1 kg of tomatoes with sweet pepper and 1 pod of hot red pepper.

Stir the ingredients, put them into the bowl of the multivariate pressure cooker and add one head of rubbed garlic. Close the cover, turn on the "Quenching" mode for 20 minutes.

After the time has elapsed, open the valve, release steam and roll the hot adzhik into sterile jars. It will not turn out so dense, but very tasty and will suit any dish.

Advice of experienced chefs

To adjika was not sharp, always from burning peppers it is necessary to remove stones. It is in them is all the acuity. Your seasoning lasts long only when the vegetables are washed thoroughly, and the cans are well sterilized.

If you want a sharp adzhika, do not add apples. In fact because of them the necessary burning is lost. From apples and tomatoes depends the taste of your seasoning. So choose vegetables and fruits sweet, with a little sourness.

Experienced culinary experts advise to remove the skin from tomatoes. To do this, vegetables should be lowered into boiling water for 2 minutes. Then the peel will be cleaned quickly and easily.

Adjika can be varied with different condiments. It turns out a piquant and delicate taste, if you add a mixture of peppers with a sheet of ground mint. Stick to the recipe, and you will get a very delicious Adzhika.