Adjika raw: recipe


Abkhazian and Georgian cuisine - this is what you can talk about for hours. Trying dishes at least once, remain indifferent will not work. Beef, lamb, poultry is the meat from which the most delicious traditional dishes are made. But if they are used with adjika, they will play with new colors. Consider the most interesting recipes raw adjika.

Adjika for the winter

Today, adjika is closed for winter in many houses not only in the Caucasus. It retains its flavor and aroma, it is used as a sauce for meat or dressing for main dishes. The aroma of adzhika is summer, bright, incomparable to anything.

History reference

Traditionally, salt was mixed with pepper and other spices in the territory of Abkhazia to give it a special taste. From the Abkhaz language the word "adjika" is translated as "salt". Over time, the recipe has changed many times. Today, every housewife is looking for her favorite set of ingredients to create the most delicious adzhika.

According to tradition, tomatoes were not included in the recipe, but over time they began to be gradually introduced into this dish. Do not be surprised to find adjika recipes with an abundance of tomatoes. They are used to give juiciness.

As a rule, adjika is boiled and then closed in jars, but there are recipes when heat treatment is not required. About them today. So, raw adjika is not inferior to cooked taste. Moreover, the aroma of pepper in it is more saturated. How to cook raw adjika and save it in the winter, let's talk below, but for now let's discuss a few simple tips.

Simple tips to housewives on harvesting vegetables

First of all, I want to advise all housewives to take advantage of one of the following recipes, because such a dish that has not been processed by high temperatures retains not only the unique flavor, but also the majority of the beneficial properties of pepper, herbs and other ingredients.

When preparing products, wash everything thoroughly, especially fresh greens. Remember that the snack can sour even because of the abundance of raw water that has fallen into it. After washing, the ingredients are dried on a clean napkin or paper towel.

Adjika tastes better when its mass is heterogeneous. We recommend to grind a part of ingredients in a blender, and to pass through a meat grinder part. If the recipe contains tomatoes, choose a fleshy, with a pronounced taste. They will give more juice, and give the snack a unique flavor. If the tomatoes are watery, twist them, drain the excess water. If horseradish root is used as an ingredient, it must be cleaned and ground in air. This process for some housewives is the most difficult. Close to the face horseradish can not be brought. You also need to be careful when working with hot peppers. To protect yourself, clean and grind it better in gloves.

When preparing foods, it is best to pre-blanch the peppers and tomatoes. They are simply doused with boiling water to quickly take off their thin skin. If this is not done, the skin can spoil the taste. In addition, she barely chewed. Bulgarian pepper is better to use sweet, juicy. Then adjika will be more fragrant.

Absolute sterility is one of the rules when preparing adzhika for the winter. And if we are talking about a raw snack, in this case you need to be very careful. Banks are thoroughly washed, best of all baking soda, boiled water and dried.


Consider some interesting recipes raw adzhika. All of them were tested for years, the best of the best were selected for publication.

Recipe number 1. Adjika raw dill

If you need a unique adjika without vinegar, then this is it. So, for her cooking hostess will need:

  • Bulgarian sweet pepper - 1.5 kg;
  • bitter pepper - 0.5 kg;
  • dill - 200 grams;
  • parsley - 100 grams;
  • salt - 3 tablespoons;
  • garlic - 250 grams.

Adjika raw, the recipe is extremely simple, it turns out pretty sharp. It is ideal for the winter table.

First you need to clean the pepper and scroll through the meat grinder. Now peel the garlic and add to it. Garlic can be chopped, chopped in a blender or scrolled through a meat grinder. Last cut or scroll greens, pre-cut the stems. The last salt is added and left in a cool place for an hour or two. When the salt is dissolved, the adjika is stirred, laid out on clean cans and closed. Banks must undergo sterilization. If someone likes the taste of cilantro, you can add it to the recipe, but not more than one bundle.

Recipe number 2. Raw adjika with tomato base

Raw adjika from a tomato is a juicy, tasty dish. Specifically for this recipe you will need:

  • tomatoes - 1.5 kg;
  • hot pepper - 500 grams;
  • garlic - 100 grams;
  • salts - 50 grams;
  • horseradish root - 100 grams.

The cleaned horseradish root is ground in a meat grinder. It is best to grind it immediately into a package that is convenient to clog, weigh horseradish and set it aside.

Now start cooking vegetables. Tomatoes are blanched, peeled, crushed, they are added peeled minced pepper, and then garlic. Now the finished mixture is salted and at the end they add to the finished horseradish. All is thoroughly mixed, poured into jars and stored either in a cold cellar or in the refrigerator. You can adjust the amount of hot pepper to your liking.

Recipe number 3. Adjika with horseradish vigorous

The basis of this recipe is quite a lot of horseradish root and garlic. The appetizer tastes very spicy, ideal for a winter dinner. For cooking you will need:

  • fleshy tomatoes - 2 kg;
  • red sweet pepper - 2.5 kg;
  • horseradish root - 400 grams;
  • garlic - 200 grams;
  • bitter pepper - 2 pieces;
  • salt - 2 tablespoons;
  • sugar - 150 grams;
  • Table vinegar - 200 grams.

Sauce get a lot. First, clean the root of horseradish and grind it through a meat grinder. Cleaned to the side. Now you need to do tomatoes and peppers. Tomatoes are peeled and scrolled through a meat grinder, also come with peppers. Bitter pepper can be ground directly with seeds to increase sharpness. Garlic is peeled and minced as it is convenient.

Everything is mixed, salt, sugar, horseradish and vinegar are added, mixed again and sent to the refrigerator overnight. Crude adjika for the winter will be ready in the morning. It can be used immediately or closed in jars and stored in a cold place at a temperature not exceeding +5 degrees. Such adjika with proper storage can stand until the very spring and not lose its extraordinary taste.

Recipe number 4. Adjika raw with nuts

This recipe is very unusual. It is best to use walnut. He will add notes of spice. We will need:

  • Bulgarian pepper - 1 kg;
  • fleshy tomatoes - 1 kg;
  • hot pepper - 500 grams;
  • walnut - 200 grams;
  • garlic - 200 grams;
  • salt - to taste.

All ingredients are cleaned, cut and ground. Salt adjika to taste, keep it in the refrigerator. You can use other nuts for cooking, but almonds will add bitterness, and peanuts - sweetness. You can experiment on your own.

Recipe number 5. Raw adjika for winter with ginger

This sauce is more like a snack from the Mediterranean cuisine. It is very fragrant, has a rich taste, perfect for pasta. Ingredients Used:

  • fleshy tomatoes - 1.2 kg;
  • Bulgarian pepper - 1 kg;
  • hot pepper - 300 grams;
  • ginger root - 80 grams;
  • basil - 1 bunch;
  • garlic - 200 grams;
  • salt - to taste.

Tomatoes and peppers are prepared and crushed as usual. Add crushed garlic (you can cut it with a knife, mince or garlic press). At last, grind the peeled ginger root. It is difficult to grind, because the internal tendons can be wound on a meat grinder knife and a blender. We advise you to cut ginger into small cubes in advance. All the ingredients are mixed, the appetizer is salted to taste and sent for storage in jars.

How raw adzhika is stored

Cooked adjika should be stored in the refrigerator. Nevertheless, some housewives complain that the sauce begins to ferment after a month or less. Raw adjika cooked according to the same recipe by different housewives can be stored differently. Early fermentation is most often caused by:

  • ingress of raw water;
  • substandard vegetables;
  • litter and dirt.

Of course, raw adjika is tastier and can be prepared very quickly, but special attention should be paid to washing vegetables and especially herbs. Sorica can be found in the leaf axils. If there is any doubt that the sauce will not last for a long time, it is better to add a few aspirin tablets to it (1 tablet per liter of sauce is calculated). A good preservative is vinegar and even vodka.

This appetizer should be spicy. If you close the banks without preservation, then the more sharp ingredients in the composition, the longer it will be stored. Some mistresses when using tomatoes grind them and boil, and then add other raw ingredients.

In the manufacture of this sauce does not use oxidized materials, mix it only with a wooden spoon. If it is convenient, you can store adjika in plastic bottles. On top of the jar or bottle, before pouring, pour in some vegetable oil for safety.

Crude adjika is a tasty and incomparable snack. It can delight gourmets not only in the summer season, but also be kept all winter, subject to special conditions.