Buenas dias, merhaba, ni hao, and just hello, dear spicy lovers! Sharpness is a relative concept. Those who are interested in spicy cuisine understand perfectly well what a big niche sauces occupy in this noble cause. Just a few drops when cooking or in the finished dish - and you have a completely new taste. It’s not for nothing that this cuisine is so popular in the world - spicy foods contain large amounts of vitamin C, improve digestion and simply pleasantly pamper our taste buds.
The biggest gourmets can distinguish the presence of jalapeno, habanero or chili in a dish. Those who are interested in the cuisines of the world have probably come across the mysterious chipotle peppers. The bravest ones can try the chili pepper, which is listed in the Guinness Book of Records - this is the famous one - Naga Jolokia, also known as Bhut Jolokia and Ghost Pepper! Its burning spiciness makes anyone cry who adds even a drop of sauce with its participation to the dish. He personifies the very concept of wit. Just imagine - it is 400 times hotter than the hottest English sauce, Tabasco!
Hot sauces - food preparation
Russian cuisine has more moderate tastes, but it is also unthinkable without garlic and horseradish. Every spicy food lover can invent or choose their own taste, using only natural ingredients. In our kitchen, when preparing hot sauces, chili peppers are used as the main ingredient, and horseradish, garlic, mustard, hot ground red and white pepper are used as the base. This sauce perfectly complements and enhances the taste of meat and vegetable dishes, and is indispensable for preparing various marinades and seasonings. Such sauces include adjika, although most often it is perceived as a separate dish.
Hot sauces - the best recipes
Recipe 1: Hot Chili Sauce
The popularity of this sauce around the world is limitless. He long ago lost his national identity and became a true culinary “citizen of the world.” Chili goes well with pasta, rice, potatoes and, of course, any type of meat and fish. You don’t need to add any more ingredients to the given recipe, everything is harmonious here, a unique combination of seasonings will give any dish an unforgettable aroma and spiciness.
Ingredients: tomatoes (2 pcs), sweet pepper (2 pcs), garlic cloves (unpeeled, 2 pcs), hot pepper (4 pcs), preferably different varieties, tomato paste (2 spoons), meat broth (300 grams), brown sugar (1 teaspoon), maybe white, oregano.
Cooking method
— Turn on the oven at 200 degrees. Chop the tomatoes, place them on a baking sheet and add whole sweet peppers and garlic cloves in their skins. Bake for an hour.
- Remove the peppers from the mold and place in a bag. Hurry up to tie it so that no steam escapes. Peel the tomatoes from the film - now this is very easy to do. Chili peppers need to be soaked for 20 minutes. Also remove the skin from the sweet pepper from the bag and grind it using a blender.
— Remove the seeds from the chili pepper, cut into pieces and mix with sweet pepper.
- Using a food processor, mix the peeled tomatoes, tomato paste, oregano, sugar and broth. Add peppers and boil the mixture in a separate bowl. After the sauce boils, simmer for 15 minutes over low heat until the mixture has reduced by half. Serve the sauce with hot and cold dishes; it is good in any form.
Recipe 2: Hot pepper sauce
This is undoubtedly a masculine product - a wonderful seasoning for lovers of spicy foods. Some men do not sit down at the table without such a dish. Those who are afraid to take risks - start small - add it drop by drop, but lovers will undoubtedly appreciate it highly.
Ingredients: hot pepper (200 grams), salt, sugar (1 spoon), vegetable oil (1 spoon), vinegar (2 spoons, white wine or apple - your choice), starch for thickening (if it turns out too rare).
Cooking method
Cut off the green tops of the peppers and cut into pieces along with the seeds. Peel the garlic and pass everything through a blender. Transfer the puree into a saucepan, add salt, add sugar and butter, and pour in vinegar. Place on low heat on the stove. Remove from heat and cool quickly (use ice bath or cold water). Ready for meat, fish, kebabs.
Examples of dishes with hot sauces
Recipe 1: Chicken legs in spicy garlic sauce
Chicken legs, like nothing else, are suitable for baking in sauce. Already literally in 2-3 minutes a breathtakingly appetizing smell spreads from the oven. For the sauce we only need garlic, a little soy sauce and ginger root. Add hot pepper to taste.
Ingredients: chicken drumstick (8 pieces), ground ginger (2 teaspoons), garlic (6 cloves), sugar (4 level tablespoons), soy sauce (8 tablespoons), wine vinegar (4 tablespoons), olive oil, salt pepper.
Cooking method
Remove the skin from the chicken legs and rub with a mixture of pepper and salt. Stir, place the drumsticks in the pan and brush with olive oil. Sauce: mix chopped garlic, ground ginger, sugar, soy sauce, wine vinegar in a blender and pour it over the drumsticks in the mold. Place in preheated oven and bake for approximately 40-40 minutes.
Recipe 2: Meatballs in Spicy Mexican Sauce
Appetizing meat balls boiled in broth and seasoned with sauce are a great dish for a friendly party or just a family dinner. For decoration, you can put sticks in them, decorate them with cheese and herbs, and offer them to guests as a bright appetizer that can not only arouse the appetite, but also fill you up. Cooking time is less than an hour.
Ingredients:
Base: minced meat (pork, beef or chicken, 1 kg), chives (2 cloves), onions (2 pcs), ground almonds (half a glass), ground cinnamon (half a teaspoon), egg (1 pc), dry sherry ( spoon and a half), olive oil (2 spoons), coriander, ground black pepper, salt.
Sauce: vegetable oil (1 spoon), garlic (1 clove), paprika (1 spoon), red bell pepper, green bell pepper, chili pepper (1 piece each), beef broth (third cup), sherry (quarter cup), onion (1 piece), starch or flour (1 spoon).
Cooking method
Grind the garlic and mix with minced meat and bread crumbs. Finely chop the onion and add to the resulting mixture, as well as cinnamon, beaten egg, chopped herbs and mole. Pour in the sherry and salt the resulting mixture. Now you can make balls. Try to handle the minced meat with wet hands, so the meat will not stick to your palms.
Fry the meatballs in a thick-walled frying pan and remove excess oil from them with a napkin. Leave them in a warm place while you make the sauce.
Fry sugar, garlic, vegetable oil, onion in a frying pan for about 7 minutes. Peel and chop the tomatoes and add to the sauce. They are followed by chili peppers, coriander and paprika. Simmer for another 3 minutes and slowly pour in the broth. Mix the sherry with flour to form a paste and add to the sauce. Bring to a boil, cook for 2-3 minutes – that’s it! All that remains is to pepper and salt the sauce, put the meatballs in it and simmer over low heat for half an hour. The sauce should thicken. If desired, decorate plates with grated cheese and herbs.
The severity of the severity is different. To differentiate the degree of spiciness, you can use the Scoville table. In 1912, Wilbur Lincoln Scoville began developing a test and scale to determine the pungency of fiery foods. His "Scoville organoleptic test" and the famous scale gained great fame. They are based on the content of the alkaloid capsicin, which provokes a receptor reaction, analgesizing and causing irritation. The pure substance is equivalent to 14-15 million burning units. And sweet peppers do not contain capsicin at all (0 on the scale). The most burning representative grows in India. Its value on the Scoville scale reaches a million units.
Almost no dish is complete without a pinch of some spice. After all, spices make the taste play with new facets. Our rating of recipes for spicy dishes is dedicated to them.
Pork Passion
Black allspice peas are one of the most common types of hot peppers in Russian cuisine. Most often it is added when canning food or preparing soups. However, in combination with meat it looks just as harmonious. Pork in spicy sauce is the best proof of this. Heat 15–20 black peppercorns in a saucepan, pour in 2 tbsp. l. olive oil and add 2 chopped shallots. Then add 500 g of pork pulp, cut into pieces, and simmer it for 3-5 minutes. Next, pour in 2 tbsp. l. water and continue to simmer the mixture for another 2-3 minutes. Next we send 1 tbsp. l. fish sauce, 2 tbsp. l. lemon juice and 1 tbsp. l. brown sugar. Simmer the dish over medium heat until the meat is completely softened.
Fire soup
Mexicans have introduced gourmets around the world to dishes with hot red peppers, also known as chili. And, perhaps, the most favorite creation is the spicy tomato soup. In a deep saucepan, fry 500 g of minced beef until golden brown and mash well with a fork. In a separate frying pan, sauté 2 chopped onions, add finely chopped chili pepper, 2 tsp. ground cumin and 2 crushed cloves of garlic. Simmer the mixture for a couple of minutes and combine it with the minced meat in a saucepan. We put here 200 g of tomatoes without skin and 2 tbsp. l. tomato paste, pour in 250 ml of broth and cook for 45 minutes over moderate heat. Then add 180 g of canned red beans, 1 tbsp. l. sugar, 1 tsp. cocoa powder, salt to taste and cook for another 15 minutes. Before serving, sprinkle a bowl of chili soup with grated cheese.
Hot breath
Habanero is recognized throughout the world as the hottest type of chili pepper. As a rule, it is used to prepare the famous Tabasco sauce, as well as various spicy tomato seasonings. We invite you to make an original hot sauce that will be ideal for your meat dishes. First you need to cut the habanero pepper, and it is advisable to do this with gloves. Cut it in half, carefully remove all seeds and membranes, and chop as finely as possible. Then chop 8 green onions, a bunch of parsley, 120 g of pitted dates and 100 g of pine nuts. Pour 6 tbsp into the resulting mixture. l. olive oil and 3 tbsp. l. lemon juice, add 2 tsp. lemon zest. Now combine the mixture with the habanero pepper and vigorously pound it in a mortar or grind it using a blender. Place the finished sauce in the refrigerator to steep for a couple of hours.
Flaming Salmon
Jalapeño is another type of chili pepper. However, unlike other brethren, its fruits are harvested while still green. Recipes for spicy dishes with his participation include many variations, including fish ones. Jalapeños in particular make a great savory sauce for salmon. rub with salt and pepper, sprinkle with lemon juice, place on a baking sheet with foil and bake in the oven at 200 °C for 15–20 minutes. Meanwhile, let's make the sauce. In a blender bowl, combine ½ cup mint leaves, ½ cup basil leaves, 1 medium-sized red bell pepper, 1 chopped jalapeno pepper, 2½ tsp. grated ginger and 2 cloves of garlic. Pour the spicy mixture into 2 tbsp. l. vinegar, 2 tsp. fish sauce and blend in a blender until smooth. Pour the prepared sauce over the golden salmon steaks and serve with vegetables.
Sultry turkey
Among gourmets, dishes with hot poblano peppers are very popular. Among them are mushrooms. Boil 300 g of turkey fillet in salted water in advance. Finely chop 3 poblano pods without seeds, 2 cloves of garlic, a head of onion and half a bunch of cilantro. Pour the ingredients into a glass of broth, season with salt and pepper and beat with a mixer into a homogeneous mass. Melt 3 tbsp in a saucepan. l. butter, mix with 2 tbsp. l. flour, 1 tbsp. l. milk and ½ tbsp. l. sour cream. Add the poblano preparation and cook the sauce for 25 minutes. While it is cooking, fry in oil a head of red onion, 350 g of champignons, 3 tbsp. l. corn kernels and add chopped turkey to them. In a dry frying pan, brown 6 Mexican tortillas. Place half of the mushroom, turkey and corn mixture in a foil-lined baking dish, pour in half of the poblano sauce, sprinkle with grated cheese and cover with 3 tortillas. Repeat the layers again, sprinkle grated cheese on top, herbs to your taste and place the casserole in the oven at 200 °C until golden brown.
reasontoseason.comIngredients:
- 50 g chili pepper;
- 3 cloves of garlic;
- 1 tablespoon ;
- 1 teaspoon starch;
- 1 tablespoon wine or apple cider vinegar;
- 1 teaspoon sugar;
- a pinch of salt.
Preparation
Grind the garlic and chili pepper in a blender. Place the resulting mixture in a saucepan, add vinegar, oil, salt and sugar and place on low heat.
As soon as the sauce starts to boil, add starch. Immediately after boiling, remove the pan from the stove and set aside to cool.
The starch makes the sauce quite thick. If you want to make it thinner, just omit this ingredient.
In a clean, airtight container, the sauce can be stored in the refrigerator for about a week.
chilipeppermadness.com Ingredients:
- 450 g very hot chili peppers without stems;
- 4 cloves of garlic;
- 12 large basil leaves;
- 1 glass of vinegar;
- 1 teaspoon salt.
Preparation
Preheat oven to 200°C. Place chili peppers and unpeeled garlic cloves on a baking sheet. Place the vegetables in the oven for 15–20 minutes. Wait for the skin of the peppers to wrinkle a little, but not burn.
Grind the pepper and peeled garlic in a food processor. Add basil leaves and grind the mixture again. When the vegetables are well pureed, pour in the vinegar.
Finally add salt and stir the sauce. Strain it and pour it into sterilized bottles. In them it can be stored in the refrigerator for 1-2 weeks.
Be careful: this sauce is really hot!
pixabay.com Ingredients:
- 200–250 g coarsely chopped apricots (pitted);
- 2 jalapeno peppers;
- 1 large Thai chili pepper;
- 1 red chili pepper;
- 2 cups apple cider vinegar;
- 1 cup light brown sugar;
- 2 bay leaves;
- salt - to taste.
Preparation
Chop all the hot peppers along with their seeds, except for one jalapeno pepper: you must first peel it from the seeds and then chop it.
In a medium saucepan, combine apple cider vinegar and brown sugar and bring mixture to a boil until sugar dissolves. Add the apricots, all the chopped peppers, bay leaves and simmer the sauce over moderate heat until the apricots are soft. This will take about 5 minutes.
Let the sauce cool, then remove the bay leaf and transfer the mixture to a blender. Grind until smooth, add salt and pour into sterilized jars or bottles.
This sauce can be stored in the refrigerator for a month. It is best served with or used for cooking.
bustle.com Ingredients:
- 2 small red chili peppers;
- 2 regular red peppers;
- 2 cloves of garlic;
- 1 shallot;
- 400 g chopped tomatoes with juice;
- 100 g brown sugar;
- 3 tablespoons sherry vinegar.
Preparation
Peel the pepper from seeds and chop. Chop the onion and garlic. Place these ingredients in a food processor, add the tomatoes and blend until smooth.
Transfer the puree to a stainless steel saucepan, add sugar and vinegar and bring to a boil, stirring occasionally.
Once boiling, reduce the heat to low and simmer the sauce for 40-60 minutes until it thickens. Don't forget to stir, especially towards the end of cooking.
Pour the finished sauce into sterilized jars and cool. In this form it can be stored in the refrigerator for two weeks.
pixabay.com Ingredients:
- 200–250 g red jalapeno pepper;
- 1 clove of garlic;
- ¹⁄₂ glass of fresh lime juice;
- ¼ glass of water;
- 2 tablespoons salt.
Preparation
Coarsely chop the pepper and place in a blender along with the rest of the ingredients. Mix everything until smooth. Transfer the finished sauce to an airtight container.
This sauce is ideal for roast beef. It can be stored in the refrigerator for about a week.
pixabay.com Ingredients:
- 6 medium jalapeno peppers;
- 4 sprigs of cilantro;
- 2 green onions;
- 2 cloves of garlic;
- ¹⁄₂ glass of white vinegar;
- 2 tablespoons sugar;
- 1 tablespoon fresh lime juice;
- 1 teaspoon salt.
Preparation
Chop the jalapeno, cilantro, onion and garlic. Place them in a blender, add all other ingredients and blend until smooth. Voila - the sauce is ready.
It can be added to meats, used as a marinade for poultry, or in tacos. The sauce can be stored in the refrigerator for up to two weeks.
sistacafe.com Ingredients:
- 1 teaspoon chili powder;
- 6 cloves of garlic;
- 100 ml apple cider vinegar;
- 100 g sugar;
- ¹⁄₄ teaspoon salt.
Preparation
Pour the vinegar into the pan and bring it to a boil. Add sugar, salt and cook over low heat for 5 minutes.
Remove the pan from the heat and add the minced garlic and chili powder. Cool the sauce to room temperature.
This option goes well with grilled chicken, rice and many Thai dishes. It can be stored in the refrigerator for no more than a week.
tandapagar.com Ingredients:
- 5 tablespoons of soy sauce;
- 1 tablespoon rice wine;
- 2–3 cloves of garlic;
- 10 g ginger root;
- 1 tablespoon rice vinegar;
- 20 g cilantro;
- 1 tablespoon of tomato paste.
Preparation
Chop the garlic and cilantro, grate the ginger. Combine these ingredients and add soy sauce, wine and vinegar to them. Mix thoroughly. At the end, add tomato paste and mix again.
This sauce goes great with fish: it can be served with a finished dish or added during cooking.
It is best to eat the sauce immediately or pour into a clean, airtight container and store in the refrigerator for about a week.
pixabay.com Ingredients:
- 2 tablespoons rapeseed oil;
- 1 medium red onion;
- ¾ cup coarsely chopped fresh ginger;
- ¾ cup light brown sugar;
- 1¹⁄₄ cups ketchup;
- ¹⁄₄ cup chili bean sauce (toban djan);
- 1 glass of water.
Preparation
Heat the oil in a saucepan. Add thinly sliced onion and cook over medium heat until lightly browned (about 4 minutes). Add ginger, reduce heat and simmer for 3 minutes until softened.
Place sugar, ketchup and bean sauce in a saucepan. Simmer over low heat for about 5 minutes until thickened.
Transfer the mixture to a blender, add half a glass of water and blend until smooth. Then add the remaining water and stir again.
Transfer the sauce back to the pan and simmer over low heat for another 3 minutes. Then pour it into a clean bowl and put it in the refrigerator to cool.
This amount of sauce is enough for about 2 kg of ready-made. It is not recommended to store it for more than a day.
gotovim-doma.ru Ingredients
For dry adjika:
- 300 g hot red pepper;
- 2 tablespoons coriander;
- 1 tablespoon khmeli-suneli;
- 1 tablespoon dill seeds;
- sea salt.
For the sauce:
- 4 kg of tomato puree;
- 2 kg of sweet pepper;
- 2 hot peppers;
- 2 bunches of cilantro;
- 1 bunch of marjoram;
- 1 bunch of basil;
- 1 bunch of parsley;
- 6–8 heads of garlic;
- 6–10 teaspoons adjika;
- 200 ml vinegar;
- ¹⁄₄ teaspoon ground black pepper;
- 4 tablespoons khmeli-suneli;
- salt - to taste.
Preparation
First you need to prepare dry adjika. Peel the dried red pepper from stalks and seeds in advance (preferably 1-2 weeks in advance) and grind in a meat grinder or food processor.
Sift the coriander so that no husks or other debris remain. Grind it into powder in a mortar.
Grind the dill seeds until the oil releases and also grind in a mortar. Mix crushed pepper with coriander and dill seeds. Add suneli hops and salt. On average, for every 200–400 g of adjika, about 1 teaspoon of salt is used. Pour the prepared dry adjika into an airtight container.
Now you can move on to preparing the satsebeli sauce. Wash and peel all vegetables and herbs. Grind pepper and garlic in a meat grinder or food processor.
Grind the tomatoes, drain the juice and boil the pulp until thick. Measure out the required amount of tomato puree (4 kg) and, continuing to cook, add pepper and garlic to it. Stir.
Add all the spices, adjika, salt and some vinegar to the mixture. When all the components of the sauce are combined into one bouquet, remove it from the stove and pour into sterile liter jars. Add a spoonful of vinegar to each and twist for long-term storage.
Do you have a favorite hot sauce? Share the recipe in the comments!
Spicy adjika, prepared in any way, will help complement any main dish and transform a not-so-successful meat treat. To create such a sauce you need a small set of available ingredients and spices, and a good, understandable recipe.
How to cook spicy adjika?
Spicy adjika is a recipe that contains a large amount of hot pepper (chili, “light”) and garlic. As a rule, such a seasoning does not spoil, even if it does not contain vinegar or sugar. The basis can be any vegetables or fruits.
- Real spicy adjika is Caucasian. As a rule, it does not contain vegetables except pepper. The sauce comes out mega-spicy and very salty. It is not eaten in its pure form.
- Tomato sauce, popular in our area, has a very mild taste.
- A delicious spicy adjika is prepared for the winter, made from zucchini, tomatoes, plums, beets and even cucumbers.
- Spicy adjika can be prepared for use in three ways: boiled, raw and fermented.
Real hot – a mixture of peppers and spices. It is not eaten just like that; more often it acts as a seasoning for preparing a multi-component sauce. For preparation, you will need rubber gloves to protect your hands from burns while cleaning hot ingredients. Any pepper will do: green or red.
Ingredients:
- pepper pods – 500 g;
- garlic – 2 heads;
- coriander – 1.5 tsp;
- dill (seeds) – 2 tsp;
- salt – 2 tbsp. l.;
- fenugreek and cumin - 1 tsp each.
Preparation
- Place coriander and fenugreek seeds in a dry, hot frying pan, after 20-30 seconds add dill and cumin.
- Fry for half a minute, pour into a mortar and grind.
- Place garlic, peeled peppers, spices, and salt into a blender bowl.
- Beat until smooth and distribute into prepared dishes.
- Spicy adjika is stored in the refrigerator for the winter.
This one is quick and easy to prepare. The seasoning is not eaten in its pure form; it comes out too salty and mega-hot. It is added as a spicy ingredient when making complex sauces or marinades. The product can be stored for several years in a cool room or in the refrigerator.
Ingredients:
- sweet pepper (green) – 1 kg;
- hot pepper – 500 g;
- garlic – 400 g;
- dill – 200 g;
- parsley – 200 g;
- walnuts – 250 g;
- salt – 150 g.
Preparation
- Peel the peppers and garlic.
- Pass all ingredients through a meat grinder.
- Add salt and blend with a blender to a paste consistency.
- Distribute into containers and store.
Adjika with hot peppers and tomatoes is a common way to make this sauce; it is supplemented with garlic, spices, and sometimes herbs. It is prepared by fermentation, so before tasting adjika you need to be patient. The container in which the sauce will ferment should be filled with no more than 2/3 of the container’s volume.
Ingredients:
- tomatoes – 3 kg;
- sweet pepper – 1.5 kg;
- garlic – 0.5 kg;
- hot pepper – 0.5 kg;
- parsley, dill – 50 g each;
- purple basil – 50 g;
- cilantro – 100 g;
- hops-suneli – 50 g;
- horseradish – 250 g;
- ground coriander – 50 g;
- salt and sugar - 100 g each;
- vinegar – 70 ml.
Preparation
- Grind all ingredients through a meat grinder (including greens).
- Pour out all the dry ingredients, salt, sugar, add vinegar, mix.
- Place in a warm room.
- The spicy one will ferment for 12-14 days. Then it can be sealed and refrigerated for storage.
Spicy adjika from zucchini for the winter
Spicy will remind many of caviar, but the sauce is prepared using a slightly different technology and as a result it turns out very spicy and piquant. The composition of spices is selected individually, but the main ones remain hot pepper and garlic, they add pungency to the taste, vinegar will act as a preservative.
Ingredients:
- zucchini – 1 kg;
- tomatoes – 500 g;
- sweet pepper – 200 g;
- hot pepper – 150 g;
- garlic – 3 heads;
- sugar – 30 g;
- vinegar – 30 ml;
- hops-suneli – 20 g;
- fenugreek and mint (dry) – 1 tbsp. l.
Preparation
- Peel the zucchini, peppers, garlic and grind through a meat grinder.
- Put the mixture on the fire, add salt, sugar, spices.
- Cook for 20 minutes. Pour in vinegar.
- Pour into jars and seal. After slow cooling, remove the workpieces to a cool basement or pantry.
Spicy adjika from cucumbers
A very unusual option is adjika made from green hot peppers and cucumbers. Everyone is accustomed to a sauce based on peppers, tomatoes or zucchini, so this recipe will definitely surprise every lover of unusual food combinations. This adjika can be prepared for future use and served with your favorite dishes, both meat and vegetable.
Ingredients:
- cucumbers – 2 kg;
- tomatoes – 200 g;
- “light” pepper - 5-6 pcs.;
- garlic – 1 head;
- vegetable oil – 50 ml;
- vinegar – 50 ml;
- salt.
Preparation
- Blanch the tomatoes, peel and blend with a blender.
- Grate the cucumbers and place in the tomato.
- Add oil, salt, put on fire, bring to a boil, reduce heat and simmer the mixture.
- Puree the garlic and peppers (without seeds), pour into the cucumber-tomato mixture, stir.
- Cooking spicy adjika will last another 10 minutes.
- Pour in vinegar, simmer for 2 minutes, pour into sterilized jars, seal tightly and first place under a blanket, after 2 days put in a cool place for storage.
Spicy adjika from beets for the winter
Homemade spicy adjika is prepared using different bases; a good example of using surplus harvest is this wonderful spicy sauce made from beets and hot peppers. It is added to soups, complements main dishes, and just like that with a piece of bread, adjika will appeal to all lovers of tasty and unusual food.
Ingredients:
- beets – 300 g;
- hot pepper – 4 pods;
- garlic – 2 heads;
- tomato juice – ½ l;
- vegetable oil – 20 ml;
- sweet pepper – 200 g;
- salt, sugar;
- vinegar – 20 ml.
Preparation
- Peel the beets, cut them and puree them in a blender with vegetable oil.
- Simmer the beetroot puree over low heat, add salt and sugar.
- Pour in tomato juice, add pureed garlic and peppers.
- Simmer, stirring, for 30 minutes.
- Pour in vinegar and remove from heat after 2 minutes.
- Punch with a blender and package in sterile containers.
- Place in a warm place to cool slowly, after 2 days move to a cool room.
Delicious and very hot adjika made from hot pepper and garlic will appeal to all lovers of spicy treats. The sauce is delicious in its pure form, as a dressing for a main dish or as an additional ingredient in a multi-component sauce. Adjika is not subject to heat treatment or fermentation, so it can only be stored in the refrigerator.
Ingredients:
- sweet pepper – 5 kg;
- hot pepper – 1 kg;
- garlic – 500 g;
- salt – 70 g.
- dill, cilantro, parsley and tarragon - 100 g each.
Preparation
- Remove seeds from peppers and remove peels from garlic.
- Grind all ingredients, including herbs, through a meat grinder.
- Add salt, stir.
- Distribute into sterilized containers and put in the refrigerator.
Spicy carrot adjika
Vegetable spicy adjika at home can be prepared on the basis of carrots; vegetable oil will be an important additional ingredient; it should not be cheap or of poor quality. This sauce is moderately hot, so it fits perfectly into the menu as an original savory snack.
Ingredients:
- carrots – 2 kg;
- bell pepper – 1 kg;
- hot pepper – 5-6 pods;
- tomatoes – 3 kg;
- refined oil – ½ tbsp.;
- salt.
Preparation
- Grind the tomatoes into a puree and pour into a large saucepan.
- Puree the peppers and garlic, transfer to the tomato.
- Grate the carrots on a fine grater and add to the main mixture.
- Pour in oil and add salt.
- Simmer the adjika over low heat for 3-4 hours.
- Pour into a sterilized container and seal.
- Place in a warm place for 2 days to cool slowly. Store in a cool basement.
Spicy adjika from green tomatoes for the winter
Tasty and very spicy from unripe tomatoes will take pride of place among homemade preparations. The sauce has a rich color and an incomparable piquant taste. This seasoning will perfectly complement the main dish of any meat; it can be served as an appetizer to fill sandwiches, replacing tasteless store-bought ketchups with it.
Ingredients:
- green tomatoes – 2 kg;
- sweet pepper – 1 kg;
- hot pepper – 600 g;
- garlic – 150 g;
- vinegar – 150 ml;
- sugar – 100 g;
- salt.
Preparation
- Remove seeds from peppers and mince with tomatoes and garlic.
- Add salt and sugar. Cook for 30 minutes.
- Pour in vinegar, pour into sterile jars, seal tightly with lids, and place in a warm place for self-sterilization.
Spicy adjika with apples
An unusual recipe for spicy adjika with apples will appeal to those chefs who are looking for interesting combinations in dishes. An interesting sour taste that goes well with various dishes, and the spicy heat will not leave any eater indifferent. To prevent adjika from coming out too sweet, choose a sour variety of fruit; you can use unripe fruits.
Ingredients:
- tomatoes – 2 kg;
- sweet pepper – 1 kg;
- green apples – 500 g;
- garlic – 3 heads;
- hot pepper – 200 g;
- vegetable oil – 200 ml;
- salt.
Preparation
- Remove seeds from peppers and apples. Pass with tomatoes and garlic through a meat grinder.
- Place in a saucepan, add oil, salt and simmer for 2 hours.
- Pour into prepared containers and seal.
- Turn the jars over and place in a warm place to cool slowly. Store in a cool place.
Spicy adjika with horseradish
Very spicy adjika with the addition of horseradish turns out delicious. Fans of fiery treats will definitely like this sauce. It can be added to marinades and served with main dishes. Adjika is prepared without cooking, without fermentation and without adding vinegar, so it must be stored exclusively in the refrigerator.
Despite the fact that you can buy a variety of sauces and seasonings in stores, many housewives prefer to make their own preparations according to their favorite recipes. Homemade seasonings do not contain flavorings or preservatives, and the composition and quantity of ingredients can be adjusted to your own taste. Hot seasonings with the addition of red pepper, grated horseradish, and tomato are called adjika by many, although they have little in common with the classic Caucasian seasoning. This adjika will be an excellent addition to meat and fish dishes, vegetable stews and pasta.
Adjika recipe from tomatoes with garlic and red pepper
For this adjika you will need:
- 1 kg of ripe tomatoes;
- 0.5 kg of bell pepper;
- 1 kg of garlic;
- 0.5 kg of hot hot red pepper;
- a small bunch of fresh herbs: basil, dill, cilantro;
- 3 tbsp. salt.
Before preparing adjika, prepare the vegetables. Wash and dry tomatoes, peppers and herbs. Remove the stems from the tomatoes. Cut the bell pepper in half, remove the core and seeds. Cut off the tails of hot peppers; there is no need to peel the inside of the peppers. Separate the garlic into cloves and peel.
Pass the garlic and vegetables through a meat grinder and place in a large saucepan. When handling hot hot peppers, proceed with caution; its juice may get on your hands or eyes; it is better to wear rubber gloves. Finely chop the greens and add them to the vegetables. Pour salt into the pan and stir. Cover the pan with a lid and leave to stand at room temperature. Every 6-8 hours the contents of the pan should be stirred. Adjika will begin to ferment a little, this is not scary - after 3 days the fermentation process will stop and its taste will become softer. When this happens, adjust the seasoning with salt and place in clean, sterilized jars. Store adjika in the refrigerator.
How to cook spicy adjika with horseradish and tomatoes
The recipe for adjika with horseradish is also popular among those who like it “hot”. It also does not need to be boiled and rolled into jars, so the finished adjika is put away in the cellar or stored in the refrigerator for the winter. For adjika with horseradish and tomatoes you will need:
- 1 kg of ripe tomatoes;
- 100 g horseradish root;
- 300 g garlic;
- 2-3 hot peppers;
- 2 tsp. granulated sugar;
- 1.5 tbsp. salt.
Before preparing adjika, process all ingredients. Wash the vegetables, peel the horseradish root, cut into large pieces. Separate the garlic into cloves and peel. Remove the stems from the tomatoes. Cut the tomatoes into quarters. Remove the stems from the hot peppers.
Pass everything through a meat grinder. Start with horseradish root, and to prevent it from corroding your eyes, put a plastic bag over the mouth of the meat grinder and secure it with an elastic band. Leave the chopped horseradish in the bag while you process other foods. When everything is scrolled, put the vegetables in a large saucepan, add horseradish, salt and add sugar. Stir and taste for salt. Adjika should taste a little too salty. Place the finished adjika into clean jars.
Quick adjika with garlic and tomatoes
This adjika is used as a sauce for meat or pasta. To prepare it you will need:
- 2 ripe tomatoes;
-2-3 cloves of garlic;
- 2-3 sprigs of fresh cilantro and basil;
- salt to taste.
Wash the tomatoes and prick them in several places with a fork. Wrap each one in foil and bake in the oven preheated to 200°C for 30 minutes. Remove them from the oven, remove the skin, and grind them together with the garlic and herbs in a blender. Add salt to taste.
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