Adjika with chili ketchup
Adjika with chili ketchup
Homemade adjika will brighten the taste of any meat dish and will also be a good addition to a slice of bread or toast. In the recipes below we will tell you how to prepare adjika with chili ketchup.
How to cook adjika with chili ketchup for the winter - recipe
Ingredients:
- tomatoes – 2.5 kg;
- bell peppers – 355 g;
- carrots – 450 g;
- onion – 550 g;
- apples – 450 g;
- large garlic heads – 2 pcs.;
- odorless sunflower oil – 55 ml;
- non-iodized rock salt - to taste;
- chili ketchup – 160 g.
Manufacturing
To preserve adjika from tomatoes with chili ketchup and apples, first prepare all the ingredients necessary for the preparation. We rinse the ripe, fresh tomatoes, dry them and cut them into several slices, cutting out the stalks. We remove the washed bell peppers from the seed boxes and remove the stalks, and cut the pulp into several parts. We peel the carrots, apples and onions and also divide them into slices. Now we take the garlic heads apart by the cloves, which in turn are peeled.
All prepared ingredients for adjika must be passed through a meat grinder or alternately ground in a blender. Place the vegetable mass in an enamel pan and place it on the stove burner. Heat the contents to a boil, add vegetable oil and boil the adjika for one and a half hours with frequent stirring. Finally, add chili ketchup, salt to taste, heat the product, let it simmer for a few more minutes, then pack it into pre-sterilized jars. We immediately seal the lids tightly, turn them over onto their containers, wrap them and leave them for gradual cooling and natural sterilization.
Adjika with chili ketchup without tomatoes – recipe
Ingredients:
- pods of hot reddish pepper – 2 pcs.;
- reddish bell peppers (large) – 3 pcs.;
- large head of garlic – 1 pc.;
- dry Georgian seasoning – 15-20 g;
- parsley (greens) – medium-sized bunch;
- non-iodized rock salt – 15 g or to taste;
- tomato paste – 30 g;
- chili ketchup – 110 g.
Manufacturing
Adjika with chili ketchup can be prepared without tomatoes. To do this, take bell peppers of a rich reddish color, peel them and cut them into slices. We will prepare the chili peppers in the same manner. We also remove the garlic cloves from the husks and put all the ingredients in a blender container. All that remains is to chop the vegetables with the addition of parsley, salt, Georgian seasoning and tomato paste and mix the purchased puree with chili ketchup. Transfer the adjika into a jar, cover with a lid and store on the refrigerator shelf.
Adjika with chili ketchup
Adjika with Torchin® “Chili” ketchup: recipe with photos and videos
Adjika with chili ketchup
Homemade adjika will brighten the taste of any meat dish and will also be a good addition to a slice of bread or toast. In the recipes below we will tell you how to prepare adjika with chili ketchup.
How to cook adjika with chili ketchup for the winter - recipe
Ingredients:
- tomatoes – 2.5 kg;
- bell peppers – 355 g;
- carrots – 450 g;
- onion – 550 g;
- apples – 450 g;
- large garlic heads – 2 pcs.;
- odorless sunflower oil – 55 ml;
- non-iodized rock salt - to taste;
- chili ketchup – 160 g.
Manufacturing
To preserve adjika from tomatoes with chili ketchup and apples, first prepare all the ingredients necessary for the preparation. We rinse the ripe, fresh tomatoes, dry them and cut them into several slices, cutting out the stalks. We remove the washed bell peppers from the seed boxes and remove the stalks, and cut the pulp into several parts. We peel the carrots, apples and onions and also divide them into slices. Now we take the garlic heads apart by the cloves, which in turn are peeled.
All prepared ingredients for adjika must be passed through a meat grinder or alternately ground in a blender. Place the vegetable mass in an enamel pan and place it on the stove burner. Heat the contents to a boil, add vegetable oil and boil the adjika for one and a half hours with frequent stirring. Finally, add chili ketchup, salt to taste, heat the product, let it simmer for a few more minutes, then pack it into pre-sterilized jars. We immediately seal the lids tightly, turn them over onto their containers, wrap them and leave them for gradual cooling and natural sterilization.
Adjika with chili ketchup without tomatoes – recipe
Ingredients:
- pods of hot reddish pepper – 2 pcs.;
- reddish bell peppers (large) – 3 pcs.;
- large head of garlic – 1 pc.;
- dry Georgian seasoning – 15-20 g;
- parsley (greens) – medium-sized bunch;
- non-iodized rock salt – 15 g or to taste;
- tomato paste – 30 g;
- chili ketchup – 110 g.
Manufacturing
Adjika with chili ketchup can be prepared without tomatoes. To do this, take bell peppers of a rich reddish color, peel them and cut them into slices. We will prepare the chili peppers in the same manner. We also remove the garlic cloves from the husks and put all the ingredients in a blender container. All that remains is to chop the vegetables with the addition of parsley, salt, Georgian seasoning and tomato paste and mix the purchased puree with chili ketchup. Transfer the adjika into a jar, cover with a lid and store on the refrigerator shelf.
Adjika with Chili ketchup – recipe with photo
It is better to take a reddish bell pepper, then our adjika will be not only tasty, but also beautiful. Cut the peppercorns in half lengthwise and remove the core and seeds. Let's wash it.
We also cut the apples in half or into four parts and also remove the middle with the seeds. There is no need to peel apples. You can use different varieties of apples, but they must be sour and greenish.
Peel the onions and garlic.
We will pass all the ingredients for adjika through a meat grinder.
Place in a saucepan and add 50 ml of sunflower oil.
Put the mixture on the fire and cook for an hour and a half. As the mixture boils, add salt and sugar. We add as much as indicated in the recipe, and then we focus on our own taste - we taste it during the cooking process and, if necessary, add sugar and salt to taste.
After an hour and a half, add Chili ketchup to the adjika and boil for another 10 minutes.
Then put it in sterile jars. Seal the jars with boiled lids and turn them over until they cool.
Adjika with Torchin® “Chili” ketchup: recipe with photos and video
Torchin
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Adjika with chili ketchup for the winter: the most delicious recipe
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Adjika with chili ketchup
Homemade adjika will brighten the taste of any meat dish and will also be a good addition to a slice of bread or toast. In the recipes below we will tell you how to prepare adjika with chili ketchup.
How to cook adjika with chili ketchup for the winter - recipe
Ingredients:
- tomatoes – 2.5 kg;
- bell peppers – 355 g;
- carrots – 450 g;
- onion – 550 g;
- apples – 450 g;
- large garlic heads – 2 pcs.;
- odorless sunflower oil – 55 ml;
- non-iodized rock salt - to taste;
- chili ketchup – 160 g.
Manufacturing
To preserve adjika from tomatoes with chili ketchup and apples, first prepare all the ingredients necessary for the preparation. We rinse the ripe, fresh tomatoes, dry them and cut them into several slices, cutting out the stalks. We remove the washed bell peppers from the seed boxes and remove the stalks, and cut the pulp into several parts. We peel the carrots, apples and onions and also divide them into slices. Now we take the garlic heads apart by the cloves, which in turn are peeled.
All prepared ingredients for adjika must be passed through a meat grinder or alternately ground in a blender. Place the vegetable mass in an enamel pan and place it on the stove burner. Heat the contents to a boil, add vegetable oil and boil the adjika for one and a half hours with frequent stirring. Finally, add chili ketchup, salt to taste, heat the product, let it simmer for a few more minutes, then pack it into pre-sterilized jars. We immediately seal the lids tightly, turn them over onto their containers, wrap them and leave them for gradual cooling and natural sterilization.
Adjika with chili ketchup without tomatoes – recipe
Ingredients:
- pods of hot reddish pepper – 2 pcs.;
- reddish bell peppers (large) – 3 pcs.;
- large head of garlic – 1 pc.;
- dry Georgian seasoning – 15-20 g;
- parsley (greens) – medium-sized bunch;
- non-iodized rock salt – 15 g or to taste;
- tomato paste – 30 g;
- chili ketchup – 110 g.
Manufacturing
Adjika with chili ketchup can be prepared without tomatoes. To do this, take bell peppers of a rich reddish color, peel them and cut them into slices. We will prepare the chili peppers in the same manner. We also remove the garlic cloves from the husks and put all the ingredients in a blender container. All that remains is to chop the vegetables with the addition of parsley, salt, Georgian seasoning and tomato paste and mix the purchased puree with chili ketchup. Transfer the adjika into a jar, cover with a lid and store on the refrigerator shelf.
Adjika from zucchini “Spicy”
Preparation time. As usual, the zucchini is coming. I came up with a recipe for spicy adjika because my husband likes it spicy. I'm having trouble with tomatoes this season, but I never have any problems with zucchini. It turned out very tasty. Give it a try if you like it spicy. I think you will like it too. Everything is very simple and with the smallest range of products.
Ingredients for “Adjika from zucchini “Ostraya””:
- Zucchini (Weight of peeled zucchini) - 2 kg
- Reddish hot pepper - 0.4 kg
- Tomato paste (Can be replaced with tomatoes, 1.5 kg) - 0.5 l
- Garlic - 2 heads
- Salt (without slide) - 2 tbsp. l.
- Sugar - 2 tbsp. l.
- Vinegar (9%) - 1 tbsp. l.
Production time: 40 minutes
Number of servings: 5
Nutritional and energy value:
| Ready meals | |||
| kcal 681.4 kcal |
proteins 12 g |
fat 6 g |
carbohydrates 102.5 g |
| Portions | |||
| kcal 136.3 kcal |
proteins 2.4 g |
fat 1.2 g |
carbohydrates 20.5 g |
| 100 g dish | |||
| kcal 32 kcal |
proteins 0.6 g |
fat 0.3 g |
carbohydrates 4.8 g |
Recipe for “Adjika from zucchini “Ostraya””:
1. Prepare vegetables. Remove seeds and skin from the zucchini. If the skin is soft, like zucchini, for example, you don’t have to peel it. Wash the pepper, cut off the stalk, no need to remove the seeds. Grind the zucchini and pepper in a meat grinder. Chop the garlic separately, finely chop with a knife or grate.
2. Add tomato paste, salt and sugar to the zucchini and pepper. Cook for 40 minutes from the moment of boiling. 5 minutes before the end, add chopped garlic and vinegar.
3. Place into jars, roll up, turn over, and wrap until completely cool.
The proposed quantity of goods yields 5 half-liter jars and a couple more spoons for testing.
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Photo “Adjika from zucchini “Ostraya”” from those who prepared it (2)
Comments and reviews
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- Reviews
December 12, 2018 lastochka1975 #
December 12, 2018 leksunova # (recipe creator)
October 8, 2018 oly_leva #
October 8, 2018 leksunova # (recipe creator)
October 8, 2018 oly_leva #
October 8, 2018 oly_leva #
October 2, 2018 cleanor #
October 2, 2018 leksunova # (recipe creator)
October 2, 2018 leksunova # (recipe creator)
August 31, 2018 Lyuryevna #
August 31, 2018 leksunova # (recipe creator)
September 6, 2018 egorovad 2016 #
September 6, 2018 Lyuryevna #
October 2, 2018 Lyuryevna #
August 31, 2018 anilah #
August 31, 2018 leksunova # (recipe creator)
August 31, 2018 anilah #
August 31, 2018 leksunova # (recipe creator)
August 31, 2018 Lyuryevna #
August 31, 2018 leksunova # (recipe creator)
August 31, 2018 Lyuryevna #
August 31, 2018 leksunova # (recipe creator)
August 30, 2018 lastochka1975 #
August 30, 2018 leksunova # (recipe creator)
August 30, 2018 wise1288 #
August 30, 2018 Alisa0606 #
August 30, 2018 leksunova # (recipe creator)
August 30, 2018 gorschkovaov #
August 30, 2018 leksunova # (recipe creator)
August 30, 2018 anilah #
August 30, 2018 leksunova # (recipe creator)
August 30, 2018 Mulya Ivanova #
August 30, 2018 anilah #
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