The sharp Abkhaz sauce Adzhika came to our kitchen for a long time and has since gained considerable popularity. Adjika is often complemented by hot meat dishes, and especially successfully this seasoning is combined with meat fried at the stake. Traditionally, the sauce was prepared from acute pepper with salt, garlic and various spices, but now you can find many other recipes where tomatoes, plums, zucchini and even various berries are used. We will talk about how to cook adjika in a slow cooker in this article.

Plum adjika in a slow cooker

For such Adzhika in a slow cooker, plums of acidic varieties, for example, cull are best suited. Red pepper gives the dish to the dish, and garlic fills the sauce with a spicy aroma. Plum adjika is an excellent addition to pork barbecue or chicken cooked on the grill. To make such an adjika in a slow cooker, stock up on the following ingredients:

• acidic plums - 2 kg;
• sugar - 200 g;
• salt - 2 tbsp.;
• garlic - 200 g;
• tomato paste - 2 tbsp;
• sharp red pepper - 3 pods.

Having bought everything you need, you can start preparing plum adjika in a slow cooker:

1. We wash the plums Then we remove the seeds and tails from the drain, and grind the pulp in a blender into a homogeneous gruel.
2. Pour the resulting mass into the multicooker bowl. Turn on the “cook” mode and put the timer for 30 minutes. Cook Adzhika in a slow cooker for a set time.
3. We clean the garlic from the husk and let it through the press. At about 20 minutes of cooking, open the slow cooker and add salt, sugar, garlic and tomato paste to Azhika. Cook the sauce for another 10 minutes.
4. We prepare containers for conservation. Small glass jars well and sterilize with boiling water or in the oven. We also sterilize the lids.
5. We pour the finished adjika into the jars still hot, roll the lids, put the jars on the table with lids and cover the canned goods with a warm blanket. After 1-2 days, we rearrange adjika for storage in a dark cool place.

Orekh Ajika in a slow cooker

The main component of this sauce is sweet pepper, and besides it, walnuts, garlic, sharp pepper and seasonings are used in the dish. Walnut adjika is piquant, has an interesting taste and appetizing aroma. For its preparation, this is what:

• sweet pepper - 2 kg;
• walnuts - 0.5 kg;
• sharp pepper - 10 pits;
• garlic - 0.4 kg;
• salt - 2st.l.;
• vegetable oil - 100 g;
• spices.

Preparation of walnut adjika in a slow cooker is a simple process. Consider it in stages:

1. Sweet and sharp pepper under the tap. Cut the pods into halves and clean the cores with seeds. Clean garlic and walnuts.
2. We put a pan on the stove and pour 2 tbsp. vegetable oil. Put the nuts in the oil, sink them slightly and fry for 5-7 minutes.
3. We cut both types of peppers with arbitrary pieces and put in a blender bowl. Grind the vegetables, then add nuts, garlic and salt to them. Grind the mass once again until smooth.
4. We shift the ingredients for adjika into a slow cooker and pour the remaining sunflower oil there. We turn on the program "Cooking" and cook adjika in a slow cooker for 20 minutes.
5. Then turn off the device and leave the sauce for 1 hour. Then we add spices, turn on the cooking program again and prepare adjika in a slow cooker for another 15 minutes.
6. We sterilize clean glass jars and lids. We pour hot adjika into containers, roll up and put on the table the lids down. Cover canned food with a warm blanket or blanket and leave for a day. After that, you can remove adjika for storage.

Ajika from gooseberries in a slow cooker

This recipe for Adzhika is quite unusual, because gooseberries are the main ingredient here. Thanks to him, the dish acquires a thin aroma and a beautiful original color. Of the spices, basil and garlic are used here, you can also add any greens to your taste to the sauce. The list of ingredients for such adjika in a slow cooker is presented below:

• gooseberries - 6 glasses;
• sharp pepper - 1 pod;
• bulgarian pepper - 2 pods;
• vegetable oil - 6 tbsp.;
• garlic - 1 head;
• basil - 3 twigs;
• greens, salt - to taste.

Consider the stages of cooking adjika from gooseberries in a slow cooker:

1. Pour gooseberry berries into a colander and wash well under the tap. Remove the tails and all small garbage.
2. Rinse pepper, cut into halves, remove the middle with seeds. Clean the garlic, carefully wash the greens, brush off the water.
3. Cut both types of peppers to arbitrary pieces and put them in a blender bowl. Pour gooseberries there, put the cloves of garlic, salt to taste and beat everything into a homogeneous mass.
4. We pour adjika into the slow cooker, add the oil, activate the cooking program and cook the sauce for 20 minutes.
5. At this time, finely chop the basil and other greens you have chosen. After 20 minutes of cooking, add the greens to the bowl and cook adjika in a slow cooker for another 5 minutes.
6. My glass jars, sterilize them with boiling water, boil the lids. We distribute adjika by containers, roll up with lids and put it in heat, turning the jars upside down. So that canned food cools slower, cover them with a warm blanket.

Apple-tomato adjika in a slow cooker

The main products for the preparation of this sauce are tomatoes and sour apples, but Adjik acquires its bright and piquant taste thanks to carrots, sweet and spicy peppers, as well as garlic. A complete list of products for the preparation of apple-tomato adjika in a slow cooker is described below:

• tomatoes - 2 kg;
• sour apples - 0.5 kg;
• sweet pepper - 1 kg;
• chili pepper - 100 g;
• carrots - 0.5 kg;
• garlic - 0.2 kg;
• vegetable oil - 250 ml;
• black pepper, salt.

The process of making apple-tomato adjika in a slow cooker consists of several actions:

1. My vegetables under the tap. We cut pepper pods in half and clean the cores from them. From apples and carrots, clean the peel. We cut the apples on the quarters and remove the seeds from them. We also clean the garlic.
2. Grind the vegetables to an arbitrary size pieces and grind in a meat grinder. We let the garlic through the press. You can also beat the ingredients in a blender into a homogeneous mass.
3. Add salt and black pepper to the sauce, pour in vegetable oil.
4. We shift the adjika into a multicier bowl, close the lid, put the device in the “cook” mode.
5. We install the timer for 1 hour and prepare adjika in a slow cooker until the end of the program.
6. During this time, you can prepare a container for conservation. Small glass jars of a small volume is completely and sterilized in boiling water or in a preheated oven. Boil the lids.
7. When Adzhika is ready in the slow cooker, lay it out in jars and cover it with lids. We turn the containers upside down, wrap it with a blanket or a warm blanket and leave it so until they cool on their own.

The finished adjika can be hidden for storage in the basement, cellar or other dark and cool place.

Rqual adjika in a slow cooker

In the summer, when the season of zucchini comes, it's time to prepare a variety of dishes from them. A great way to keep zucchini for the winter is to make adjika out of them. Such a sauce is fragrant and piquant thanks to vegetables and spices that are part of it. So, for the zucchini adjika in a slow cooker you will need:

• zucchini - 3 kg;
• tomatoes - 1.5 kg;
• carrots - 500 g;
• garlic - 4 small heads;
• bulgarian pepper - 0.5 kg;
• chili pepper - 2 pcs.;
• sugar - 100 g;
• salt - 2 tbsp.;
• sunflower oil - 200 g;
• ground paprika - 2 tbsp.

Let's proceed to the preparation of squash adjika in a slow cooker. This process consists of several stages:

1. Clean the garlic from the husk. My vegetables. Remove the peel from carrots, clean both types of peppers from seeds. If the zucchini is not very young, clean them from the skin, cut in half and clean the seeds. Young vegetables can be used along with the peel and cores.
2. We grind all the prepared ingredients in a meat grinder, and we crush the garlic with the press. If you have a blender, it is easier to use it for grinding products.
3. We shift the resulting mass into a multicier saucer, activate the “cook” program, pour oil, sugar and spices into the sauce, cover the lid.
4. Cook Adzhika in a slow cooker for 40 minutes.
5. While the sauce is preparing, we wash out small jars and steril them along with the lids. We distribute the finished adjika by containers, roll up and put the banks on the table upside down. We cover canned food with something warm, for example, a blanket. We leave the banks for 1-2 days so that they cool slowly.
6. We put the finished adjika for storage in a dark cool place.

Currants Adjika in a slow cooker

The main ingredient for the preparation of this adjika in a slow cooker is red currants. It gives the sauce a beautiful rich color, a pleasant sour taste and a thin berry aroma. As for spices, a standard set is used here: garlic and sharp pepper. For the preparation of currant adjika in a slow cooker, the following products will be needed:

• red currant - 1 kg;
• sharp pepper - 4 pods;
• sweet pepper - 3 pods;
• garlic - 4 heads;
• sugar - 1 cup;
• salt is to taste.

There is nothing complicated in the preparation of currant adjustable in the slow cooker, this process consists of several simple actions:

1. Pour red currant into a colander and wash it under running water. We leave for half an hour to excess glass liquid.
2. My pepper, cut out the tails, as well as cores with seeds. Cut the vegetables into large pieces and put in a blender bowl. We cut off the currants from the twigs and also pour into a container with pepper. We clean the garlic, connect it to other products.
3. Grind the ingredients until the blender is uniform. If you do not have a blender, you can twist vegetables in a meat grinder.
4. Add sugar and salt to the sauce. We pour adjika into a slow cooker and turn on the program "Cooking".
5. We cook adjika in a slow cooker for 20 minutes after boiling.
6. Pour the sauce at a pre -sterilized container. We roll the jars with lids, turn up the bottom, wrap it with a blanket.
7. When Adjika has cooled, we remove the blanket, and we rearrange the banks in a cool place, for example, in the cellar or to the basement.

Tomato adjika in a slow cooker

The most common Adjika recipe in our country is tomato adjika. It is prepared from tomatoes with the addition of some other vegetables: carrots, onions, pepper and garlic. Consider a detailed list of ingredients for the preparation of tomato adjika in a slow cooker:

• tomatoes - 2.5 kg;
• onions - 250 g;
• carrots - 0.5 kg;
• sweet Bulgarian pepper - 0.5 kg;
• chili pepper-4-5 pits;
• garlic - 3 heads;
• sunflower oil - 250 ml;
• salt-1-2 tbsp.

Safeing all the necessary ingredients, you can start preparing tomato adjika in a slow cooker:

1. My tomatoes under the tap, we remove hard places from them, where twigs used to be attached. Cut the tomatoes for quarters.
2. Wash the pepper and remove the middle with seeds from the pods. We clean garlic, onions and carrots.
3. We cut the products to arbitrary pieces and pass through the meat grinder. You can use a blender for this purpose.
4. We pour the mass into a multicier container. We activate the program "Cooking", put the timer for 1.5 hours. Add salt and vegetable oil to adjika, close the lid.
5. Cook Adzhika in a slow cooker until the end of the program.
6. Sterilize with boiling water small glass jars with lids. We distribute the finished adjika hot in the containers and roll it with lids.
7. Put the jars down the cans and cover with a warm blanket. When canned food cooled, we transfer them to a dark cool place for storage.