Adjika Far East (+ video)

Adjika Far East (+ video)

Category: Blanks

Ingredients
tomato	1-1.5kg
fresh sweet red bell pepper	3-4pcs
chilli	taste
salt	taste
black allspice	1h l.
garlic	1-2 goals

Cooking method

We prepare tomatoes, peppers, garlic, wash, peel, cut for sending to a meat grinder.
Twist tomatoes, bell peppers, hot chili peppers in a meat grinder

Add salt to taste, squeeze the garlic, freshly ground black pepper, stir everything well and fill the glass jars. I took cans from under Nutella and send them to the refrigerator!
Adjika is ready! Bon Appetit!!!

Note

I was born, raised and lived for a long time in Khabarovsk !!! In Khabarovsk we make adjika like that !!! Very tasty and healthy !!!

I confirm, it is very tasty! My childhood was spent at the Far East missile sites in the Amur Region and the Primorsky Territory. Father even welcomed this adjika with tea. True, my mother added a little refined vegetable oil to the jars from above. Probably to keep it better. Or soften the severity, because the children also ate.

Stir everything well, and fill the glass jars, I took the jars from under the Nutella and send them to the refrigerator !!!

What ??? Raw ???

[mamusi]

mamusi, Rita, raw. Stored in the refrigerator for a maximum of three months if under an oily film. But it is eaten faster.

eaten faster

Then Bonsai! You can also try!
Thank you!

[mamusi]

What ??? Raw ???

Yes, in the Far East adzhika is not boiled, I don't remember that it sour, but someone even noticed that if it sour, this does not mean that adzhika is spoiled, pickled tomatoes are fermented on purpose !!! for long storage, vinegar or lemon juice is added, now tomatoes are sold all year round, so make a small amount of adjika raw so that it will last for a maximum of a month !!!

mamusi, Rita, raw. Stored in the refrigerator for a maximum of three months if under an oil film. But it is eaten faster.

Thank you Svetlana !!! I have never tried freezing adjika, I wonder if it can be frozen? certainly not in a glass container, because it will burst, and is its taste lost when frozen?

[Igor]

Igor, so not in the freezer, but in the refrigerator, since a large supply of raw adjika was not made. Usually they bought ground tomatoes from "civilians" at the end of August, ground them in a manual meat grinder, washed small jars with boiling water and soda, rinsed with pure alcohol, poured into jars and stored them on the middle shelf in the refrigerator. It was stored worse in the underground and in the garage. You can, in principle, freeze in portions, but when defrosting, even sparingly, in the refrigerator, it will go away with water and lose its taste. Therefore, I do not see any sense in this, also because this adjika presupposes high-quality ripened ground tomatoes. Only then is it really tasty.

[Igor]

Igor, so not in the freezer, but in the refrigerator, since a large supply of raw adjika was not made. Usually they bought ground tomatoes from "civilians" at the end of August, ground them in a manual meat grinder, washed small jars with boiling water and soda, rinsed with pure alcohol, poured into jars and stored them on the middle shelf in the refrigerator. It was stored worse in the underground and in the garage.

Yes, I remember, Svetlana, they kept it !!!

can it be frozen?

yes it is possible if necessary.
In any way, thawed is healthier than cooked.
Salt, and, if desired, sugar (honey) do not allow ground vegetables to freeze into a stone.
With meat and potatoes

vegetables with salt are conveniently frozen

Thanks for the recipe.
I freeze tomatoes, peppers and chili in season. As needed, I make a similar sauce from them. And others too. It is necessary for interest to try to freeze the finished product.

yes it is possible if necessary.
In any way, thawed is healthier than cooked.
Salt, and, if desired, sugar (honey) do not allow ground vegetables to freeze into a stone.
With meat and potatoes

vegetables with salt are conveniently frozen

I must try to freeze, thanks !!!!

Thanks for the recipe.
I freeze tomatoes, peppers and chili in season. As needed, I make a similar sauce from them. And others too. It is necessary for interest to try to freeze the finished product.

Yes, I am also very interested, can scroll tomatoes with peppers and freeze, and when thaw add salt and garlic, maybe this is more correct !! I heard that tomatoes are frozen, I don't know about peppers

I heard that

It freezes perfectly and goes to hot dishes and salads. I freeze the halves, peeled from the stalk and seeds. I do not defrost it before slicing. I wash it under running water from frost, if any. And I cut it while it's still strong. ...

It freezes perfectly and goes to hot dishes and salads. I freeze the halves, peeled from the stalk and seeds. I do not defrost before slicing. I wash it under running water from frost, if any. And I cut it while it's still strong. ...

+1 I always do the same. I also freeze whole peppers (without seeds) for stuffing!
Damn, I still have it!
And another bag of whole cream tomatoes is lying around in the freezer. Not finished.

Yes, adjika is not cooked in the Far East

Not only in the Far East. I've been doing this all my life. Since last year, three more cans are in the refrigerator, and nothing has been done to them and will not be done. I only have different proportions.

+1 I always do the same. I also freeze whole peppers (without seeds) for stuffing!
Damn, I still have it!
And another bag of whole cream tomatoes is lying around in the freezer. Not finished.

It's the same with me.) Until now, there are still a couple of bags of halves of peppers and tomato cream. Very comfortably. And in winter it is also budgetary to have such a stock. For soups, sauces, main courses ... Great!

I've been doing this all my life.

And I never, count up !?
Are you pouring vinegar, Tan?

only other proportions

Well share it!
Let it be an option for comparison. Can I, Author?

And I never, count up !?
Are you pouring vinegar, Tan? Well share it!
Let it be an option for comparison. Can I, Author?

Yes, of course you can !!! I welcome all delicious adjika recipes and different proportions !!!

Well share it!

The author is Elena, I do it according to its proportions. For which many thanks to her!

Are you pouring vinegar, Tan?

A teaspoon per liter jar.

IMHO. If you make a harvest in the winter, then it is better to add sugar and vinegar. Adjika Igor is not a preparation, it is rather a sauce for the second courses than a spicy seasoning. It is completely natural and smells like the summer sun at sunset in the garden. My men love to mix it with 20% sour cream as a sauce for Buryat poses. Odessa caviar from baked blue and eggplant caviar cooked on a stove are one and the same, but in fact there are two big differences. So it is with this adjika.

Voting for the recipe with two hands, I would like to say that such adjika was and is being made in Uzbekistan and other CIS countries! And in Moscow we are doing it without a shadow of a doubt!
So the definition of "Far Eastern" is a little inconsistent with the ultimate truth!
Alas, even in the refrigerator the fermentation-fermentation process takes place, but this does not interfere with using it at all!
For example, I like it more sharply - this is where the universality of the recipe lies: everyone can cook to their liking!

Yes, the recipe is well-known, news to me is that it's cold immediately. I do with this one, but with horseradish, and it ferments at room temperature.
Maybe with horseradish it will also ferment in the fridge, I like fermented.
Thanks for the recipe, let's make a fresh barbecue!

Voting for the recipe with two hands, I would like to say that such adjika was and is being made in Uzbekistan and other CIS countries! And in Moscow we are doing it without a shadow of a doubt!
So the definition of "Far Eastern" is a little inconsistent with the ultimate truth!
Alas, even in the refrigerator the fermentation-fermentation process takes place, but this does not interfere with using it at all!
For example, I like it more sharply - this is where the universality of the recipe lies: everyone can cook to their liking!

It's just that the Internet is littered with recipes for boiled adjika, and in the Far East we only did this !!! I am against any additives such as oil, vinegar, etc.

Very good sauce. But guys, this is never adjika. Forgive us, we are not from the East, we are from the Caucasus. From somewhere the adjika started. Therefore....

Very good sauce. But guys, this is never adjika. Forgive us, we are not from the East, we are from the Caucasus. From somewhere the adjika started. Therefore....

Everyone has their own adjika, in the Caucasus, a mixture of hot pepper with cilantro, garlic and sweet pepper, not everyone can eat such a hot adjika, but in most of Russia they prefer from tomato, hot pepper and garlic !!!

Alas, even in the refrigerator the fermentation-fermentation process takes place, but this does not interfere with using it at all!

Even makes it more delicious, infused.

in most of Russia prefer from a tomato, hot peppers and garlic!

Russified adjika, which in the Caucasus also has its own name - satsebeli.

Uuuuu! What an interesting conversation going on here!
Hello everyone!
I am taking pictures, of course, but I will ask ....

with 20% sour cream as a sauce for Buryat poses

How's that?
(I'm serious: a typo? Or is there such a dish)

[Oksana]

But guys, this is never adjika. Forgive us, we are not from the East, we are from the Caucasus.

Oksana,
You would be absolutely right if you do not take into account the fact that the name comes from Soviet times, when no hot sauces except adjika existed in nature. So the people took the name as a basis. In Central Asia, they also called it, and they also called it "phantomas" - most likely because the person who tried it would turn green from the sharpness of a movie hero!
In our particular family, the name "bitter" has taken root - and we do not call it otherwise!
And in Soviet times, there were only two sauces in stores: mayonnaise (which no one called a sauce either) and Krasnodar (and quite occasionally "shish kebab")!
I'm not talking about ketchup!

[mamusi]

mamusi, the authentic name of Buuz Buryat, but no less widely used in literature and Russified poses. The sea of ​​recipes in the internet. These are not manti, not dumplings, but a completely different dish. Although the cooking principle is similar.

[Igrig]

Igrig, There are also names for the light, crap, etc.

booze

Thank you, I read it!

people and took the name as a basis.

Yes. This often happens in a multinational country.
There is nothing you can do about it !!!
(Remember pilaf! Because of the recipes and varieties of which, people are ready to go hand-to-hand on many forums: "Ours is the real one!")

[Oksana]

Everyone has their own adjika, in the Caucasus, a mixture of hot pepper with cilantro, garlic and sweet pepper, not everyone can eat such a hot adjika, but in most of Russia they prefer from tomato, hot pepper and garlic !!!

Not this way. The main ingredient in Adjika is dried bitter pepper and blue fenugreek or chaman. Everything else is delicious sauces, but not adjika. Sori!

Oksana,
You would be absolutely right if you do not take into account that the name comes from Soviet times, when no hot sauces except adjika existed in nature. So the people took the name as a basis.In Central Asia, they also called it, and they also called it "phantomas" - most likely because the person who tried it would turn green from the sharpness of a movie hero!
In our particular family, the name "bitter" has taken root - and we do not call it otherwise!
And in Soviet times, there were only two sauces in stores: mayonnaise (which no one called a sauce either) and Krasnodar (and quite occasionally "shish kebab")!
I'm not talking about ketchup!

Here I am from Krasnodar. Forgive me, but I cannot remain silent when it comes to the authenticity of Caucasian dishes. Well, forgive me, I'm not out of spite ...

when it comes to the authenticity of Caucasian dishes. Well, forgive me, I'm not out of spite ...

Likewise, Caucasians often break spears, defending each of their options. So are Ukrainian women with borscht.

Here I am from Krasnodar.

What kind of Caucasus is it?
I am from Novorossiysk ... and then I am silent that I am the Caucasus ...
Kuban you, golimy Kuban ...



Remember "Prisoner of the Caucasus?)
.....
- You, comrade Shurik, have a wrong idea about our places. Everyone knows that Kuzbass is an all-Union smithy, right? Kuban is a granary, and the Caucasus is an all-Union one - what?

- Health resort!

- Health resort ... No! The Caucasus is an all-Union smithy, a health resort, and a granary.

In general, in my childhood it was called "gorloder")). Only, most likely, without bell pepper, because at the beginning of the 80s it was not in my habitat.

But guys, this is never adjika.

I suggest the correct wording to replace:

In our area, adzhika is called something completely different.

Everything is very simple: there is Kuban adjika, and there is the Far East.

What kind of Caucasus is it?
I am from Novorossiysk ... and then I am silent that I am the Caucasus ...
Kuban you, golimy Kuban ...



Remember "Prisoner of the Caucasus?)
.....
- You, comrade Shurik, have a wrong idea about our places. Everyone knows that Kuzbass is an all-Union smithy, right? Kuban is a granary, and the Caucasus is an all-Union - what?

- Health resort!

- Health resort ... No! The Caucasus is an all-Union smithy, a health resort, and a granary.

Well, okay. But our ancestors are Circassians, that is, Caucasians.

I suggest the correct wording for replacement: It's all very simple: there is Kuban adjika, and there is the Far Eastern one.

Sori.

Yes, I had to eat real Abkhaz adjika, and this is exactly the paste, it is made from dried and smoke-soaked hot pepper, it is ground and salt, fenugreek, herbs, garlic, spices and nuts are added there, it is very thick, it is then diluted with tomato juice or sour cream, and how delicious it is!
and, as I was told, here it is important to grind everything with a special stone, and not grind it in a meat grinder, it turns out a completely different consistency and taste ...