Adjika from bell pepper

Category: Sauces
Adjika from bell pepper

Ingredients

Red bell pepper 5kg.
Hot red pepper 0.5 kg
Garlic 0.5 kg
Sunflower oil 0.5 cups
Tomato paste 400 gr.
Sugar 1 tbsp. l
Wine vinegar 2 tbsp. l
Parsley 2 bunches

Cooking method

  • Separate the pepper from the seeds and mince together with the garlic. Finely chop the parsley. Mix all ingredients in an aluminum pan. Salt to taste. After boiling, cook for 40 minutes. Pour hot into sterile jars and roll up. It's very, very tasty. This makes a thick sauce. You can just eat it with bread. While I was writing, salivation began to flow.

The dish is designed for

5 Kg

Time for preparing:

40 minutes

Cooking program:

meat grinder plate

Note

Marysia Photos27

Aunt Asya
wow, I thought everything. and here again yummy .. just a cornucopia: povar: how can I have time for everything ... GAYANE but you can do it. replace pasta with boiled tomatoes, grated through a sieve
Gayane Atabekova
Aunt Asya, No pasta is desirable here. I will lay out two more recipes later in the blanks. Also with red Bulgarian and also very, very tasty.
Ludmila 69
Gayane Atabekova, Thanks, took to bookmarks
Gayane Atabekova
Ludmila 69, To your health.
TATbRHA
Delicious, really confirm!
Aunt Asya
Gayane. thanks dear (y) we will wait. I put your masterpieces in a separate daddy. huge desire: nyam: to make delicious. and really drooling. yes how meat to adjichki mmm
Gayane Atabekova
Aunt Asya, Elena will now put black kharcho with nuts in the first courses. Delicious. When you get bored with soup and borscht, make you like it.
Aunt Asya
: girl_love: thanks, our clever sorceress
Tatiana Vih
I made half a portion for a sample. I took tomato paste in a glass jar "Tomato". It turned out 5 cans. Well, very tasty. Gayane, thank you very much. I will do more, since it will not survive until winter.
Gayane Atabekova
Tatiana Vih, Tatiana is glad that you liked it.
Marysya27
Gayane Atabekova, GayaneIt is very similar in terms of the composition of the ingredients that this is a recipe that I have been looking for for several years now.
I tried it with friends who were also treated to "something (spread) of pepper". The taste was - just a little
Wow accidents
Wait with brags
Ukhtyshka And I want black kharcho with nuts just after reading the name
Gayane Atabekova
It is really delicious. Even just with bread. This is how they cook in Armenia.




We call it Yerevan adjika.
Marysya27
Quote: Gayane Atabekova
Even just with bread.
Gayane, I just ate, and nothing but a very tasty spread was. Because of the spike, I was her main admirer
Gayane Atabekova
Marysya27, Yes, it is quite thick. From this portion, 5 pieces of 1 kg cans are obtained. I usually do 2 servings.
As soon as we open the bank, in a couple of days we are gone.
Sultanka
Hello! I make adjika according to your recipe, I have sugar, and how many spoons should I put?
Gayane Atabekova
Anya, Put 2 tbsp. l salt. Try it, if it is not salted, add a little more.




Anya, Glad you liked it.
Marysya27
Hello everyone Gayane, I'm still with a report on the process. I thought I would reduce the amount of hot pepper, and then decided to follow the recipe. I put stone salt, as you advised, 2 ordinary tbsp. l. no top, sugar - 1 tbsp. l. with the top. Parsley was ground with a meat grinder. Add vinegar before rolling. Now I boiled and boiled min. 5, and I will close it later, not quite early in the morning. I cook in a large enamel pot, stirring. I've already tried What to say ...It's just a magic song by Solveig. Salt - right, sharpness - surprisingly, for me, pleasantly sharp.
Here she is, pretty girl:
Adjika from bell pepper
If I don't eat it before seaming, then I will come with brags already in jars
Gayane,
Gayane Atabekova
Marysya27Thank you for your feedback. Cook for health.
nut
good day Gayane ! Tell me, is the weight of the products given in an already purified form?
Gayane Atabekova
Irina, I usually take the weight unrefined. I didn't have scales before. Focused on weight from the market.
nut
Thanks, we will do
Marysya27
And I took in cleansed
Gayane Atabekova
Marysya27, Nothing wrong. It will turn out more.
Marysya27
Gayane, Terrible is ... Terribly tasty
Gayane Atabekova
Marysya27, That's for sure. Terrible, terribly delicious. Thanks for the photo. And then when I wrote the recipe they already ate everything.
Marysya27
Gayane, everything, I'm with braggers. It turned out 5 pieces. 0.5l and 9 pcs. 0.3 l each:
Adjika from bell pepper
The color is beautiful, the taste is excellent:
Adjika from bell pepper
Adjika from bell pepper
* Brought to a boil and cooked over low heat.
Adjichka is super. I think that on its basis it will be possible to make tomato sauces in winter, add to the marinades and grease the pizza base.
A very good recipe Gayane,
Gayane Atabekova
Marysya27What a fine fellow. What beauty I did. I think it's a pity to add her somewhere. My Abkhaz adjika is better in tomato sauce. For two tablespoons of tomato paste, one teaspoon with the top of Abkhazian adjika. 1 tsp sugar. dilute with water. If you need to add salt. You can add a little fresh cilantro, if available. Delicious sauce in 2 min.
And for pizza I fry onion and garlic, add boiled tomatoes, dried basil, hot peppers. Cook until thick. Delicious base.
Marysya27
Quote: Gayane Atabekova
sorry to add her somewhere
Gayane, I don’t have Abkhazian yet. And the pepper already has yummy. Therefore, following the popular expression: "if I were a master, I would eat lard with lard", and dreamed
Gayane, thanks for the recommendations. I'll go get to know the Abkhaz adjika. It looks like I'm becoming a Gayaneved
lana light
Last year I rolled a similar adjika, only slightly different proportions. What can I say ?! Amazing result - very tasty! and without a tomato! I would never have thought if I had cooked myself!
The pepper is still expensive, red for 60 rubles. I'll wait a couple more weeks, the price should go down, then I'll spin more!
When I cooked for the first time, I bought Bulgarian, but not red, but green in color. It was cheaper .... It turned out that the color of the pepper in the curls is very important! The green pepper lecho (the so-called technical ripeness) was tasteless, bitter, I thought that the recipe was unsuccessful. But when I made it from red pepper (biological ripeness) it was very tasty, although the recipe was the same!
Therefore, now I buy only red pepper for spins!
Gayane Atabekova
SvetaThe light green pepper is slightly bitter. I stopped using it. I even make stuffed cabbage rolls with red. We also have something like this. And this year the pepper is long, narrow and terribly crooked. I think it's Turkish. Ours usually happens in September.




Marysya27, Well, you made me laugh.
Quote: Marysya27
Gayanevid
Marysya27
Quote: Gayane Atabekova
Marysya27, Well, you made me laugh.
Gayane, we are already on "you"
Are you laughing? And this is a statement of intent. I’ll re-prepare all Your recipes and start to vymeryat new ones. Yes, with passion. Then we’ll laugh
Gayane Atabekova
Marysya27, Forward and with a song. Good luck.
Marysya27
Gayane, Happy Birthday!
Gayane, I'm with a song for this recipe:


5kg red bell pepper
300g garlic
2 cups wine vinegar
1 cup sunflower oil
2 tbsp. l sugar
2.5 tbsp. l salt
1 large bunch of celery
1 large bunch of parsley
Cut the pepper into squares.
chop the greens
Pour everything in layers into the pan
Boil for 30 minutes. Pour hot into sterile jars and roll up.
Gayane
I didn't find in your recipes where to go with bragging about this recipe I went "forward and with a song" along the path
Prepared according to a recipe from the calculation of already prepared and stolen components. The pepper was cut with a cube attachment. Maybe it should have been larger? :
Adjika from bell pepper
I passed the garlic and herbs through the middle grill of the meat grinder (+ 2 small tomatoes to remove residues):
Adjika from bell pepper
Then everything is according to the recipe:
Adjika from bell pepper
Adjika from bell pepper
Adjika from bell pepper
Adjika from bell pepper
Adjika from bell pepper
It turned out 9 jars of 0.5 l + 1 jar of 300 ml
The taste is completely new and unusual. For the first time I used celery (also a large bunch). I took only twigs with leaves, without a stem. And for the first time she added vinegar in such an amount. I also added in excess of the designated amount of Art. l. Sahara.
My husband tried it. Said: "Harsh ... But cool!"
In winter we will open it, add a gamut of new taste sensations to the report
Thanks for the recipe

Gayane Atabekova
Marysya27, Thanks for the compliments. Well, you have not a song, but a whole opera. You've got another adjika. In my recipe, everything must be cut. I think the taste will be similar. But outwardly, a completely different look. I'll tell you a secret. There is no effort to make blanks. I admire yours.
Marysya27
Gayane, and what is the approximate size of the square of the sliced ​​pepper should be? There is also an untested recipe. It also says that the pepper should be cut into a square.
I will sing further There are still a lot of scores left And Your strength, you see, will catch up Thank you, Gayane
Gayane Atabekova
Marysya27, The squares are somewhere 3 by 3. Well, to pick up the fork and in the mouth.
Marysya27
Gayane, Thank you, I understood I will do not adjika anymore, but as needed
Marysya27
Greetings Gayane, I'm again with the song And not with adjika according to the second recipe.


5 kg of red bell pepper
1 kg onion
3 kg tomato
1 cup vinegar
1 cup sunflower oil
2 tbsp. l sugar
2.5 tbsp. l salt
1 large bunch of dill
1 large bunch of parsley
Cut the pepper into squares. Onion in half rings. Peel the tomatoes. (Cut from the side of the bottom cross-to-cross, put in boiling water for 1 min, then in cold water. The skin will peel off like a glove)
Finely chop the tomatoes and herbs.
Place everything in layers in a saucepan and simmer for 30 minutes. Pour hot into sterile jars and roll up.
If desired, add 3-4 finely chopped chili peppers to each recipe.


Preparing:
Adjika from bell pepper
Done:
Adjika from bell pepper
Adjika from bell pepper
Husband approved
Gayane,
Gayane Atabekova
Marysya27What beauty I have created. well done.!!!
Marusya
Gayane, made adjika for the first time to try, half a portion. We tried it - really liked it! Then they repeated, two more portions. Today there were guests, everyone said that it was very tasty, I gave everyone a jar)
Thank you so much for the recipe
Gayane Atabekova
Happy birthday to Marusya. Health and happiness. Glad you liked it. And the guests had to give the recipe.
Let them cook themselves. This is what kind of work.
alena40
Gayane, I CONFIRM that it is VERY tasty! I have a similar recipe, only the proportions are different and always parsley with roots, and all the ingredients through a meat grinder and DO NOT BOOK! Very tasty and healthy! (As my grandson says).
Gayane Atabekova
nut Irina to health. Glad you liked it.
mish
Gayane, thanks for the recipe !!! already made two portions - delicious: not the right word! Only in the second portion there was a different kind of hot pepper, some smaller and more vigorous, but there was no other in the store, as a result it turned out spicy, like the breath of a dragon, but also very tasty - we already tasted the spicy version with a pale smoked taste Adyghe cheese and raw onion are delicious, they complement each other very much! I bookmarked the recipe for annual replay. Once again I am scattered in gratitude.
Gayane Atabekova
NataliaNatasha is very glad that she liked it. Small peppers are always very hot. The severity will decrease over time.
Masha Ivanova
Gayane Atabekova, Gayane! Tomorrow morning I will start making this adjika. I finished with three servings of Abkhaz and vitamin. My hands are burning with pepper, although I work with gloves. I wanted to ask if wine vinegar can be replaced with apple cider vinegar or is it critical? There seems to be only 2 tablespoons for that amount.
And further.The recipe contains 2 bunches of parsley. And what is the weight? And then the beams are different.
Gayane Atabekova
Lena! Apple cider put 3 spoons. And somewhere 120 grams of parsley. Wipe hands with vodka and rinse with cold water. If there is sea buckthorn oil, then grease it.
Masha Ivanova
Gayane Atabekova, Gayane, thank you very much for the clarifications to the prescription and for the medical advice. Today I opened the water not hot, just very warm from the tap, so I had to pull my hands back as if I had burned myself with boiling water. I wonder how it gets through the gloves? There are no cuts on the gloves, I looked specifically.
Gayane Atabekova
If I do a lot, I change my gloves at least once. Somehow it seems to penetrate.

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