Adjika sweet and sour (tested offline "Moscow February 2017")

Adjika sweet and sour (tested offline "Moscow February 2017")

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Ingredients
Peeled Bulgarian red pepper	1.3KG
Hot red pepper (chili)	7 pcs.
Garlic	2 heads
Parsley	large bundle
Dill	large bundle
Cilantro	large bundle
Salt	70 g
Sugar	800 g
Wine vinegar	185 ml (3/4 cup)
Ground coriander	taste
Fenugreek (utskho-suneli)	taste
Starch	5-7 st. l.

Cooking method

• Wash and peel the pepper from seeds and partitions.
• Peeled peppers, garlic, large bunches of parsley, dill and cilantro, together with the stems, mince (fine grate), add salt, sugar, wine vinegar, ground coriander, fenugreek (utskho-suneli) and cook, stirring at low boil for 1 hour.
• An hour after boiling in a small amount of water, stir the starch, pour, stirring, into the sauce and brew until thickened (literally, a couple of minutes).
• Arrange in jars, close hermetically with lids, turn over, wrap to cool slowly. Store after cooling.

The dish is designed for

From the specified number of products, 1.7-1.8 liters of sauce are obtained.

Time for preparing:

2 hours

Cooking program:

Plate, MV, KM with heating

Note

I draw your attention to the fact that in this recipe there should be 1.3 kg of bell pepper already peeled, without seeds and partitions. Therefore, initially you need to take about 1.7 kg of sweet pepper.
The more meaty and juicy both peppers are, the tastier the result will be.
The pungency of this seasoning can be adjusted by the amount of hot pepper, as well as by adding dry ground pepper. I am stocking 2 options - less and sharper.
I use red wine vinegar, but I think any will work.
I put coriander and utsho about 2-3 tbsp each. l. Sometimes I add ground dried lovage - about 1.5 tbsp. l. But you are guided by your taste. In this case, remember that after prolonged heating, the seasonings will "sound" a little less.
For a sunnier, reddish color, you can use half a yellow bell pepper.
From the specified number of products, I get 5 jars of 350 ml of sauce.
The hermetically sealed sauce keeps well at room temperature.
I remind the hostesses that it is better to work with hot peppers with gloves.
KM Kenwood Cooking Chef (with induction) helps me a lot in preparing this seasoning.

Similar recipes

Adjika white from unripe tomatoes (TATbRHA)

Green Adjika salad (Linadoc)

Adjika from quince and plums (Kalmykova)

I am the first for the sauce, thanks to Olga for the tasty treat, she took it!

[Ksyusha]

Ksyusha, shustrik))
Olga VB, I really love everything that "burns", a little dill confuses, but I will definitely try !! At least half a portion and right in the near future) thanks !!!

No, dill is not at all feeling, the sauce is wonderful!

You have tried this on Offline, without changing
I always do it strictly according to the recipe for the first time, and only then I adjust it for myself.
Thank you)

have tried

Yeah

I suffer all day

I really love everything that "burns", a little dill confuses

Zhannochka, this sauce does not burn, it is quite soft, which you cannot immediately tell by the ingredients. But the severity can be adjusted, I wrote about this in the recipe.
And dill does not solo there. After everything has been boiled for an hour, everything will marry perfectly. The girls did not guess the composition when they tried it.
I don’t even know what to do in the near future
I do it from autumn vegetables, earthy, sunny, delicious.And dill-parsley-cilantro in the summer is different. I have not tried it from greenhouses

I suffer all day

Do not suffer, my joy, we are not the last time, I hope

[Olga]

Olga, so I'll tell you WHAT will come of it. Otherwise, you won't remember in the summer) but I will know exactly what I want !!

Added Wednesday 22 Feb 2017 00:34

I still suffer, where were my eyes and ears, where I looked ...

Girls, but you can't add to the name that the recipe is off-line, like with a cheese roll recipe? Otherwise, you would not get confused in the bookmarks in the season ... Very tempting reviews of those who tried it sound

but you can't add to the name that the recipe is from offline

Added to the title. Is that okay?

Olechka, the same in the piggy bank. I will definitely do

And I will ...

And I will do too! I love everything spicy.

Delicious sauce, we liked it! If I make preparations in the summer, I will definitely make a couple of portions. The only thing, for my taste, is 500 grams of sugar. It was sweet for me. And so - very tasty! Olga, thanks for the recipe! I bookmark

[Olchik !!!]

Olchik !!!
A huge thank you for bringing it to us to try and now we will be with such a wonderful sauce
I bookmark it and put it in my cherished notebook for mandatory cooking !!!!!
😘😘😘😘😘

Added Wednesday 22 Feb 2017 09:46

Ol, I wouldn't have guessed what the sauce is from! For some reason I was sure that there is a drain
And it is not sharp, straight in moderation. Ol, and what option did you bring us for testing, less spicy?

AAAA !!! You put him out !!!
It's not in vain that I was whining about this topic at a party!
Olga, the sauce is incredibly tasty. I will definitely do it.

so I would not have guessed from what sauce! For some reason I was sure that there is a drain

And I decided that there were tomatoes.

Cheers cheers! Olya, thanks for submitting the recipe! I will also try to cook early, what to expect for autumn?))

[Olga]

Olga, and peppers do not need to be peeled?

[Ilmirushka]

Girls, thank you all so much for your attention to the recipe
Of course, I will be very glad if it is useful to someone and like it.
I just don't know if it will turn out delicious with off-season vegetables.

About sugar, Zhenechka. If the sauce is just there, with a spoon, like jam, then sugar seems a bit too much, and if with meat-fish-vegetables, on which the sauce is present only from the edge, then this sweetness is not so deliberate. I tried to make less sugar - we didn't like it. Moreover, we wanted to get exactly soursweet sauce.
You can, of course, reduce the amount of sugar, but not so drastically. Or just it will be a slightly different sauce
However, if you do, then you yourself will decide how it tastes best for you.

Irisha, it was not an acute option, I was afraid to take a sharp one, because you never know what someone has with health

Ilmirushka, It is not necessary to remove the peel from the peppers, because after the fine grill of the meat grinder it does not interfere at all, and without it the sauce will turn into a paste.

on which the sauce is present only from the edge,

Ol, this is not our option. We have

spoon like jam

and the dining room

It is not necessary to remove the peel from the peppers, because after the fine grill of the meat grinder it does not interfere at all, and without it the sauce will turn into a paste.

, we will wait for the season and make SAUCE Thank you, Olga, for the recipe.

ABOUT! Thanks for the amendment in the title, now it will definitely not get lost in the season and will be done!

I love sweet and sour sauces. Thank you, Olya, I have bookmarked the recipe.

[Olga VB]

Olga VB, Olya, I'll put it in the tabs
Suddenly in the summer you are lucky and delicious vegetables will be found

I would be glad if the recipe comes in handy.
Vegetables, the main thing is that they are juicy and fleshy, and the taste can be brought, but in autumn everything is earthy - and so tasty.

I brag that I already made a couple of cans of sauce.
Bell peppers are already quite affordable.
True, the sharp one should still fall in price, but could not resist, since last year's stocks ran out long ago.

[Olga VB]

So autumn has come, and I look at the promises of the winter, no one has put up, pulled in bookmarks and forgotten what?
Olga VB, Ol, thank you so much for the recipe, I personally saw it last week, and prepared it today, 100% now I will not forget that I also took it to the bookmarks. I liked it very much, (really everything got married, the only thing I feel is cilantro, it can be seen that the bunch was a bit big and she was young, straight mmmm, stocky, she bought it from my granny, ... I wanted not to add dill, because my son doesn't eat it ... but once in there is a recipe, then she added, - he did not recognize it. I'm happy that she came across the recipe, it's a pity that she didn't see it before, otherwise she would have made more than one portion

pulled in bookmarks and forgot what?

nope, they didn’t forget ... they did it a long time ago ... the sample was removed ... the jars were closed ...

Svetochka, I am very glad that the recipe was useful to you!
The taste of cilantro will "calm down" a little over time, but personally I like it in any quantity.

I look at the promises of the winter, no one put it up, they put it in bookmarks and forgot what?

FSE forgot! FSE abandoned!
Nobody wants to make such fancy stuff! Alas for me, alas!

nope, they didn’t forget ... they did it a long time ago ... the sample was removed ... the jars were closed ...

A? Where? What?
Fuh!
Well, at least you, Helen, levanula a balm for a suffering soul!
Mercy to you. Well, Svetlanka
By the way, in confidence, I have not done it for the winter, only a little for a hour.
But I will definitely do

Cilantro in taste will "calm down" a little over time

and if I do not calm down, I really like it. It is a pity that the red pepper (at a normal price) was caught only once, everywhere green, otherwise it would have zababahala, cilantro is still bulging (from green go and it will be scary in color

Maybe...
But from yellow it is quite decent. It is important there that the thick-walled, juicy.

so that it was thick-walled, juicy.

and I made from gogoshar ...

Helen, Aren't you bragging about the picture? It should have turned out well.

Helen, Aren't you bragging about the picture? It should have turned out well.

Just now I saw ... took a picture .. by the way ati, did not add starch ...

Oh, Lenochka, thank you, I made you happy!
Did you like it yourself?
I, if the peppers are not very juicy, also do without starch.
You have a very good density

if the peppers are not very juicy

of course I liked it ... I took the gogoshars, they are fleshy and I grinded everything in Thermomix ... zhiknul and that's all ... and cooked in a slow cooker ...

of course I liked it ...

Bell pepper season started early this year.
At least I have:

And here it is either green for sale, or red but expensive. So I want to try the recipe. well, I hope all the same I will find an opportunity to do: girl-yes: recipe in the bookmarks since spring)

Anechka, I'll hope with you that either red, yellow, or orange will appear at a normal price.
I have not tried it with green, but if it is fleshy, thick-walled, then you can take a chance. I think it will still be tasty, albeit a little differently. And the color of the finished product is not so important here.
Good luck!