Adjika with bitter pepper and garlic in a slow cooker

Adjika is a spicy tomato seasoning that goes well with meat, especially fried meat. An impeccable combination – shish kebab and adjika. As you know, spicy food speeds up metabolism, and this adjika recipe contains both bitter capsicum and garlic. So when eating pork shish kebab, be sure to add adjika to it, then the digestion process will not take forever. Adjika can be cooked on the stove or in a slow cooker. To cook adjika in a multicooker, use the Multicook mode and the Stew mode. With the ingredients and their quantities indicated in the recipes, the time to prepare adjika in a multicooker on a multicooker took only 30 minutes. At the first manufacturing step, excess liquid from the tomato was evaporated; at the second manufacturing step, two types of pepper and garlic were added. Then all that remained was to roll the adjika into sterile jars.

Ingredients:

1.5 kg. burgundy tomatoes (thick-walled, pear-shaped tomatoes are ideal).
4 ripe bell peppers,
2 large heads of garlic,
1.5 tbsp. sweet sand
1.5 tbsp. l. salt,
2 pods of bitter pepper,
1 tsp food vinegar (70%).

yield of finished adjika is 1 liter 600 ml.

How to cook adjika in a slow cooker for the winter:

First you need to tackle the tomatoes. Measure the indicated number of tomatoes on a kitchen scale, wash them and remove the stems.

Grind in a blender, turning into a homogeneous mass or grind through a meat grinder.

Pour the tomato mixture into the multicooker bowl.

Select Multicook mode - 120 degrees and 15 minutes. During this period of time, the tomato mass will reach the boiling point.

Meanwhile, wash the pepper, cut off the stem, and remove the seeds. Peel the garlic from the skin.

Grind these vegetables in a blender until smooth.

When the 15-minute work of the Multicook is completed, open the lid and pour crushed pepper and garlic into the bubbling tomato mass.

Add measured amounts of sugar and salt. Mix.

Turn on the Multicook mode for 10 minutes at 140 degrees.

After finishing the multicooker operation, open the lid, pour in vinegar, and stir the mixture.

All that remains is to put the adjika into sterile, unstained jars and close with sterile, unstained lids. In order to further sterilize the jars, they must be placed under a blanket until the morning, until they cool completely. This spicy adjika is stored in a cold place throughout the winter.

Thanks to Svetlana Tuktagulova for the recipe with photos!

Adjika in a slow cooker for the winter: recipes for making tomatoes, peppers and garlic

Adjika is a unique sauce (although almost everyone classifies it as a seasoning), because it harmonizes in taste with various side dishes, and with meat and fish dishes. Adjika is popular in our country, and everyone has already forgotten that its homeland is the Middle East. Now we are preparing adjika in a slow cooker.

Culinary tricks:

You can extend the shelf life of adjika if, at the end of production, reduce the burner level to low and simmer it for an hour.
Under no circumstances should ready-made adjika be heated before serving. Just take it out of the refrigerator and keep it at room temperature.
Canned adjika must be stored in a cool place.
From adjika you can prepare ordinary and tasty snacks that mix harmoniously with meat and potato side dishes. Chop the vegetables and combine them with adjika (not very spicy). The perfect choice would be tomatoes, green onions and onions, bell peppers, radishes and, naturally, greens.
You can also prepare a salad of adjika and stewed beans. Boil the beans, sauté the onions and carrots separately. Combine the ingredients, add vegetables and beans, as well as chopped herbs - basil, parsley and dill.
You can also season soups with adjika. For this purpose, you need hot seasoning.

On a note! Adjika made from tomatoes and garlic in a slow cooker will be filled with a unique, inimitable smell if you lightly fry the seasonings in a frying pan beforehand.

Special adjika: you'll lick your fingers!

Adjika from tomatoes in a slow cooker comes out fragrant and delicious. If you prefer hot sauces, add hot peppers without removing the seeds. To make adjika taste sweet and mild, add carrots or apples to it.

Compound:

2 kg of tomatoes;
2 kg of bell peppers;
3-4 pcs. bitter peppers;
garlic head;
100 ml vinegar;
100 ml purified sunflower oil;
5 tbsp. l. sweet sand;
salt.

On a note! Add salt based on your own taste preferences. And remember - under-salted adjika is stored for less time.

Manufacturing:

Wash the vegetables thoroughly and dry. Peel the garlic cloves.
Peel the peppers (bitter and bell) from the stalks.
Remove the skin from the tomatoes. To make this work easier for yourself, immerse the tomatoes in boiling water for 2-3 minutes, and then pour cool water over them. Later we will create cross-shaped cuts on top and remove the skin.
Finely chop the bell peppers and tomatoes.
Grind them into puree using a meat grinder or blender.
Pour the purchased puree into a multi-bowl.
Set the “Stew” option and simmer the adjika for 2 hours.
In the meantime, grind the bitter peppers and garlic cloves through a meat grinder.
Half an hour before the end of the regime, add the garlic-pepper mixture to the multibowl.
Add sweet sand, purified vegetable oil, salt, and vinegar, stir.
We prepare until the signal.
We sterilize jars and lids.
Pour the hot sauce into jars. We roll up the preservation with lids.
Let's turn it upside down. Wrap it in something warm and leave it until the preservation cools down.
We move the adjika to the pantry.

Advice! Roll adjika into jars with a nominal volume of 0.5 liters, since the “open” sauce will turn sour when stored in the refrigerator for a long time.

Spicy adjika in a slow cooker for the winter

This adjika will be remembered for its piquancy and inimitable smell. You can serve it with meat, any side dish, or with borscht.

Compound:

1 kg of tomatoes;
300 g onions;
300 g carrots;
50 g bitter peppers;
50 g garlic;
50 ml purified vegetable oil;
salt.

On a note! The indicated quantity of goods yields 1.2-1.3 liters of adjika.

Manufacturing:

Let's prepare the vegetables we need: wash and peel them.
Cut all the vegetables into random pieces.
Grind the tomatoes through a meat grinder. We use a large diameter nozzle.
Separately grind the carrots, onions, bitter peppers and garlic cloves using a meat grinder.
Pour tomato puree into a multi-bowl and add the vegetable mixture.
Add salt and sunflower oil, stir.
Set the “Quenching” option.
Cook adjika for 2 hours. We do not close the lid.
Let's prepare containers and lids: wash and sterilize them.
Pour the hot sauce into jars and roll up the lids.
Turn them upside down and wrap them in a towel.
When the preservation has completely cooled down, we put it in the pantry.

Advice! If the adjika is very spicy, add an apple to it by twisting it through a meat grinder.

Adjika with a twist

Adjika in the Redmond multicooker with walnuts is an indescribably tasty delicacy that any gourmet will appreciate. And preparing it is quite simple. Shall we try?

Compound:

1 kg of bell peppers;
2 pcs. chili pepper;
150 g crushed walnuts;
2 tomatoes;
1 tsp. khmeli-suneli;
1 tbsp. l. paprika;
1 tbsp. l. sweet sand;
2-3 tsp. salt;
5-6 garlic cloves;
cilantro.

Manufacturing:

Wash and dry the vegetables.
We clean the stalks of bell and chili peppers.
Chop the peppers and tomatoes into medium pieces.
Grind the tomatoes into a paste using a blender.
Peel the nuts and grind them in a mortar.
Grind the peppers (Chili and bell peppers) through a meat grinder.
Let's combine both prepared masses, add salt, sweet sand, paprika and suneli hops, as well as chopped cilantro. Stir well.
Pour the resulting mass into the multi-bowl and set the “Stew” option.
Cook adjika for 1-1.5 hours.
In the meantime, grate the garlic cloves on a small grater.
Add garlic to adjika 15 minutes before the end of the manufacturing process.
We sterilize jars and lids.
Pour the sauce into jars and roll up.
Let's turn the canning upside down and wrap it well.
When the sauce has cooled, we can move it to the pantry or cellar.

On a note! Horseradish root gives special notes and extra spiciness to adjika.

Adjika is considered a useful product that will help in the fight against viral and colds. This sauce will have a beneficial effect on the digestive process (in moderation, obviously), it increases appetite. Adjika will also warm you up on a cool winter day.

Adjika in a slow cooker made from tomatoes, peppers and garlic

Adjika cooked in a slow cooker will give a head start to any sauce prepared on the stove. Naturally, it will be difficult for her to cope with larger sizes, but for a couple of jars of adjika for the winter, a multicooker with vegetables will cope.

I don’t understand about you, but I’m a little bit lazy and I wholeheartedly believe that it is laziness that drives progress. If we weren’t too lazy to walk, would the bike, and later the car, have been invented? It’s the same in cooking - remember the last time you beat the whites for meringue with a fork? So I don’t remember.

I would put inventions such as the food processor and multicooker in the first place, among all the latest technology of the 20th and 21st centuries. The use of our hands is reduced to a minimum, and the result is always brilliant. And, again, free time, you can spend it longer with the children or with a book, which is more useful. There are “challenging” dishes, for example, the same adjika made from tomatoes, which the family really adore, but when you think about the hassle and difficulties of making it, you give up. Wash everything, re-clean it... you can get out of your head.

And in order to cook it correctly, you need to stomp around the stove for a long time, constantly stirring the adjika, which does not want to thicken quickly. Who wouldn't give this a silent nightmare? But homemade adjika is not only a tasty sauce, it also has useful qualities. Increases appetite, this is especially important for small-toothed children, helps improve metabolism, is good for colds and for their prevention.

Well, with a multicooker, even a lazy person like me can handle making different types of adjika and more.

Adjika from tomato in a slow cooker - recipe for the winter step by step

Ingredients:

sweet reddish bell pepper – 1 kg;
tomatoes – 700 gr.;
hot chili pepper - 2 small pods;
garlic – 20-25 g;
salt – 30 g;
sweet sand – 50 g;
vinegar (10%) – 2 tbsp.

How to cook adjika at home in a slow cooker from tomatoes, peppers and garlic:

1. Shall we get started? Wash the vegetables thoroughly under running water. Remove the seeds from the peppers; remove the hard core and the part that connects to the stem from tomatoes.

2. Grind the cooked vegetables through a meat grinder and place them in a microwave bowl. Set the “Extinguishing” mode for 2 hours.

3. After the miracle technology sounds, take care of the spicy part of the delicious sauce. Grind the garlic and chili peppers in a meat grinder. If you are a fan of especially hot adjika from tomatoes, it is better to grind the pepper directly with the seeds.

4. Place them with the vegetables in the slow cooker, add other products according to the list, mix everything well and cook for another 30 minutes on the “Baking” mode. If the adjika comes out slightly runny in the multicooker, you can bring it to the thickness that suits you specifically in the same mode, with the lid previously opened.

Spicy adjika in a slow cooker

Spicy and tasty adjika is a favorite seasoning for guys, especially for meat dishes. Adjika can also be added to pasta, spaghetti, it is good with meatballs, meatballs, and you can bake chicken with it. You can even just spread it on bread. Adjika gives the dish a spicy, sweet and sour taste, making it more special. The sharpness of adjika is completely adjustable. This will depend on how much garlic and hot pepper you add to the sauce. Almost everyone is used to making adjika on the stove, but now I’ll cook adjika in a slow cooker.

Tomatoes – 2 kg.
Sweet pepper (preferably reddish or orange) – 1 kg.
Garlic – 100-150 gr.
Hot pepper – 1-3 pcs. (according to your taste)
Sugar – 3 tbsp.
Salt – 1 tsp.
Vegetable oil – 1/2 cup.
Vinegar 9% - 1/3 cup.

Method for making adjika in a slow cooker

Since I make adjika as a preparation for the winter, first I usually sterilize the jars in a steamer and carefully wash the lids.

The process of making homemade adjika is very easy. The only thing that takes time is preparing the vegetables. I carefully wash the tomatoes and bell peppers. I peel the peppers from seeds and stems and cut them into small pieces. I put everything in a blender bowl and grind it. It is better to create this in several batches, pouring evenly into the multicooker bowl. It is also convenient to grind peppers and tomatoes together, since pepper alone does not grind well and is a bit dry. But together with tomatoes, the mass comes out uniform.

You can grind tomatoes and peppers through a meat grinder.

I add vegetable oil, salt and sugar to the tomato-pepper mixture. I stir. I put the bowl in the multicooker. I turn on the Extinguishing mode and close the lid. Production time 1 hour 30 minutes. From time to time you can open the lid and stir.

While the tomato-pepper mixture is stewing, I work on garlic and hot pepper. I peel the garlic. I cut the hot pepper in half lengthwise and remove the seeds. Be careful! From time to time, hot peppers can be quite spicy. Once I developed an allergy from the fumes of hot pepper, my hands and face became swollen, and I had to take antihistamines. That’s why now I only handle hot peppers with gloves. When it is boiled, this effect does not occur.

I add 1 hot pepper, my adjika comes out spicy, but not very hot. If you want a very spicy adjika, then you can add more hot pepper, but it’s better to add it evenly, tasting, not to overdo it.

So, I put the peeled garlic and hot pepper in a small blender bowl and also grind it to a puree.

After 1.5 hours, I add a spicy mixture of garlic and hot pepper to the bowl. Pour in vinegar and stir. I turn on the Extinguishing mode again for 20 minutes. I don't close the lid! This is necessary so that the excess liquid evaporates and the adjika thickens.

Try the finished adjika to taste, you may want to add more sugar or salt. I pour the hot adjika into sterile jars and roll up the lids.

I leave it until it cools. This adjika can be stored in a cold place for up to 2 years. The initial quantity of goods yields 1.5 liters of adjika.

Adjika is prepared in a Redmond RMS-M 20 multicooker.