home » Autumn shoes » Raw adjika from red tomatoes and fresh garlic (prepared for future use without cooking). Adjika for the winter: the best recipes for homemade adjika - you'll lick your fingers

Raw adjika from red tomatoes and fresh garlic (prepared for future use without cooking). Adjika for the winter: the best recipes for homemade adjika - you'll lick your fingers

Good afternoon.

I'm often asked what sauces can be added to dishes if you stick to and avoid high-fat dressings, such as mayonnaise, for example.

So, adjika is a very good choice, especially if you like to add spiciness to your dishes.

But I want to make a reservation right away - this is not classic adjika (it is also called Abkhazian), which uses only garlic, salt and hot pepper. No, this is adjika in the form in which our grandmothers prepared it. Someone will say that this is satsibeli sauce, someone else will remember what fashionable name it is. But for most of us it’s still adjika.

Today we will consider several recipe options, both classic ones made with tomatoes, and with the addition of other ingredients - apples, bell peppers and horseradish.

Boiled adjika from tomatoes and peppers with garlic for the winter

This is a very simple recipe and all you need is a little patience, since adjika needs to be boiled for quite a long time.

Ingredients:

Tomatoes – 1kg
Sweet pepper – 1kg
Apple – 1 piece
Onion – 1 piece
Hot pepper – 3 pcs
Garlic - 1 head
Medium sized carrots - 2 pcs
Salt - to taste

There are enough ingredients for two liter jars.

Preparation:

All vegetables must be passed through a meat grinder.

Tomatoes need to be pre-cleaned - their stems need to be cut off. The seeds and membranes of sweet peppers must be removed. The spicy one has seeds. Remove the core from the apple.

All ingredients can be thrown into the meat grinder at the same time. There is no point in doing this separately, they will mix even better this way.

We take a deep frying pan, or, if you want to cook more, then a cauldron, put it on medium heat and put all our ingredients into it.

Stir the mixture periodically and wait for it to boil.

After boiling, reduce the heat to low and continue to simmer the adjika for another 40-60 minutes until almost all the liquid has evaporated.

The boiling time depends on how juicy and fleshy the tomatoes were

At the end add salt. Add 1 heaped teaspoon, stir, taste and add more if necessary.

Now adjika can be put into jars. Please note that this recipe does not use vinegar or citric acid. These are preservatives that are usually used in preparations to prevent fermentation processes in sealed jars.

This time we will not take them, so as not to interrupt the original taste, but we will need to approach the process as responsibly as possible.

So, put the boiling adjika into pre-sterilized jars.

To prevent jars from bursting, they must be hot. Or you can put a metal knife under the jar as a heat sink

Now all that remains is to roll up or close the jars and leave them to cool upside down under the blanket.

Sweet adjika from tomato and garlic with apples

This recipe, unlike the classic one, has a soft and fresh taste. Here we will take not just one apple, but much more. This adjika can be used not only as a sauce, but also for preparing main meat dishes, soups and gravies.

Ingredients:

Tomatoes - 3 kg (or 3 liters of tomato juice)
Carrots – 1kg
Bell pepper – 1kg
Apples – 1kg
Hot chili pepper – 3 pcs
Garlic – 200g
Vinegar 9% – 150g
Sugar - 150g
Salt - 130g
Vegetable oil – 200ml

The ingredients are for 6 liter jars.

Preparation:

As in the previous recipe, we peel the vegetables, cut them into slices and pass them all in a heap through a meat grinder. Except garlic. So that it can add flavor to adjika, we will add it almost at the very end.

If you want it spicier, do not remove the seeds from the chili pepper.

Pour the resulting mixture into a deep frying pan or cauldron and bring to a boil over medium heat, stirring occasionally. After boiling, reduce the heat to low and cook for another 1 hour under the lid.

5 minutes before the end, add sugar, salt, vinegar and vegetable oil. And only at this stage add garlic. Mix everything and finish cooking.

Then, without removing the adjika from the heat, pour it into sterilized jars.

Another way to prevent jars from bursting is to put metal spoons in them.

We close the jars and leave them to cool upside down under the blanket.

Adjika from tomatoes and garlic with horseradish - recipe without cooking

In this option, we will save time as much as possible and will not cook anything; we will use the ingredients raw. And also, for a more “hot” taste, we will also add horseradish to the tomato adjika.

This adjika should be stored exclusively in the refrigerator.

Ingredients:

2.5 kg tomato
1 kg red bell pepper
250 g horseradish
2 tablespoons salt
200 g sugar
150 g garlic

From these ingredients, 3.5 liters of the finished product is obtained.

Preparation:

Cut tomatoes and bell peppers into slices and pass through a meat grinder. We also send garlic cloves there.

Horseradish is much more difficult to chop. Due to their fibrous structure, horseradish roots quickly become coiled and clog the meat grinder knives.

The most convenient way is to grind the horseradish root with a blender in a bowl with knives, adding some tomatoes

But that's pretty important point. Take your time and don't fall asleep all at once. First add and stir only half of the prepared sugar and salt. What if you suddenly think that adjika turned out too sweet or, on the contrary, salty?

The advantage is that the sauce is cold and you will immediately understand whether you have added enough salt and sugar.

In general, take your time, create the taste that you like.

Well, when everything is ready, pour the adjika into sterilized jars.

There is no need to roll up the jars; just cover them with plastic lids, which were previously immersed in boiling water for a few seconds.

The beauty of this recipe is that it is immediately ready to eat and you don’t have to wait until winter to treat yourself to delicious, spicy adjika.

This product should be stored in the refrigerator for about six months.

Spicy and fiery adjika for the winter - you'll lick your fingers

In this recipe we will use only tomatoes, garlic and hot peppers for heat. This is the hottest adjika among those that use tomatoes. Sometimes it is called “Armenian”.

Ingredients:

5 kg tomatoes
1 kg garlic
500 gr. hot pepper
0.5 stack. salt

Ingredients for 3 liter jars

Preparation:

There is nothing new for you in this cooking option. We cut the tomatoes into slices and remove the stems; we cut off only the tails of the peppers.

We pass the tomatoes through a meat grinder, pour them into a saucepan, add salt and mix.

Then we grind the garlic and pepper through a meat grinder, add it to the pan and mix again.

If you eat adjika within a month and a half, then you do not need to cook it. But then, to comply with the rules of the recipe, adjika must be fermented.

To do this, put it in an enamel pan, cover it with gauze and put it on the balcony or windowsill (but not in the refrigerator) for 15 days. Adjika should be stirred once a day.

In two weeks, Armenian-style spicy adjika will be ready, which is stored in the refrigerator.

After tossing and salting the tomatoes, place over medium heat and bring to a boil. Then reduce the heat and simmer for 10 minutes to remove some of the moisture.

Then add the pepper and garlic, stir and cook for another 5 minutes.

After this, hot adjika can be poured into sterilized jars and closed with lids.

Adjika - classic recipe with photos

And finally, I offer you a recipe that can be called classic adjika for the winter. True, there are no tomatoes in it anymore. Bell pepper is used here. But, I’ll tell you a secret, if you take tomatoes instead, the final taste will not change.

Ingredients:

Hot pepper with seeds – 2kg
Bell pepper without seeds - 1kg
3 heads of garlic
1 tbsp salt
2 tbsp sugar
1 tbsp vegetable oil

The ingredients are enough for 5 0.5 l cans

Preparation:

As you may have guessed, we need to grind all the ingredients in a meat grinder, having previously cleaned them.

Take only red pepper so that the adjika has the “correct” color

Place the twisted vegetables in a saucepan, add salt, sugar and pour sunflower oil.

Place the pan over medium heat and bring the mixture to a boil. After boiling, reduce the heat to low and cook for another 30 minutes, stirring occasionally.

After 30 minutes, you can remove the pan from the heat and place the hot adjika into pre-sterilized jars.

As you can see, there are no difficulties in preparing adjika for the winter. All you need is a little patience.

I hope that the article was useful for you and that you chose the recipe that you liked.

Thank you for your attention.

The season for preparing vegetables for the winter for good housewives is in full swing: the time has come for tomatoes, peppers and other delicacies from the south. This means that it’s time to look through old, favorite recipes and not give up on new gastronomic experiments. Below is a selection of adjika recipes, in addition to the usual spicy tomato sauce, you can prepare adjika from other, most unexpected vegetables and even berries.

Spicy adjika for the winter - photo recipe step by step

If you love spicy dressings served with meat, the following recipe should definitely be in your culinary collection. Moreover, creating an adjika snack bar does not require much time and products. Just five vegetables, simple spices, oil, vinegar and tomato paste are all you need to prepare an amazing preserve.

Yield: 6 cans of 200 ml

Cooking time: 2 hours 0 minutes

Quantity: 6 servings

Ingredients

Green bell pepper: 1 kg
Tomatoes: 500 g
Onion: 300 g
Hot peppers (chili or pepperoni): 25 g
Garlic: 1 goal.
Sugar: 40 g
Vinegar: 40 ml
Salt: 25 g
Tomato paste: 60 ml
Refined oil: 40

Cooking instructions

How to prepare adjika for the winter from tomatoes

Many cooks cook adjika quickly, using ready-made tomato paste. But it’s difficult to call this option ideal; real housewives only use fresh tomatoes, collected on our own summer cottage or purchased from farmers.

Products:

The most ripe, selected, fleshy tomatoes - 5 kg.
Garlic – 0.5 kg (5-7 heads).
Sweet bell pepper – 3 kg.
Vinegar, standard 9% – 1 tbsp.
Salt – 1 tbsp. l. (with a slide).
Hot pepper in pods – 3-5 pcs.

Cooking algorithm:

First, separate the garlic into cloves and peel. Rinse all necessary adjika vegetables. Then cut out the stems of the tomatoes and cut them into pieces. Do the same with peppers, except for the stalks, remove the seeds, and you can rinse them again under running water. Do not remove seeds from hot peppers.
Next, grind all the vegetables in an old-fashioned conventional mechanical meat grinder. (Experienced housewives say that newfangled kitchen aids, such as food processors or blenders, do not provide the desired consistency.)
Add salt, followed by vinegar, stir.
Leave the adjika for 60 minutes. Take a sample; if there is not enough salt and vinegar, add it.

This recipe does not require cooking adjika, as it will preserve everything. beneficial features. You can take half as much food, make sure that the adjika goes away well, and cook it as needed.

Preparing adjika for the winter from zucchini

Classic adjika is peppers and tomatoes, but modern housewives are ready to experiment with this dish. One of the most original solutions is to use zucchini; they make the consistency more tender and aromatic. This adjika, if made a little less spicy, can be used as a full-fledged snack dish.

Products:

Young zucchini – 3 kg.
Bell pepper – 0.5 kg.
Salt – 50 gr.
Fresh carrots – 0.5 kg.
Red, ripe tomatoes – 1.5 kg.
Vegetable (even better olive) oil – 1 tbsp.
Granulated sugar – 0.5 tbsp.
Ground hot pepper – 2-3 tbsp. l.

Cooking algorithm:

Preparing the delicious food begins with washing and peeling the vegetables. If the zucchini is old, remove the seeds. Do the same with pepper.
Cut the vegetables into pieces that are convenient for twisting. Grind everything the good old way - in a meat grinder.
Add granulated sugar, salt, pour in vegetable oil.
Place on the stove. Wait for it to boil, then cook over very low heat for 40 minutes, stirring all the time, since the vegetable mass tends to quickly burn to the bottom of the container. At the end of cooking, add hot pepper.
After adding the pepper, keep the squash adjika on the stove for another 5 minutes and you can seal it.
Sterilize the jars, they should be hot, and the lids too. Wrap up extra at night.

And let the guests rejoice in winter extraordinary taste Adjiks are wondering what exactly the mysterious ingredient the hostess added here!

How to cook adjika for the winter with garlic

The following recipe is suitable for those housewives who would like to treat their relatives to adjika, but are afraid to cook it because someone in the household cannot stand the taste of hot pepper. According to the recipe, this role is “entrusted” to garlic; you will need quite a lot of it.

Products:

Tomatoes – 2.5 kg, ideally the “Bull’s Heart” variety, they are very meaty.
Apples “Antonovskie” – 0.5 kg.
Bell pepper – 0.5 kg.
Vegetable oil – 1 tbsp.
Carrots – 0.5 kg.
Dill and parsley - a small bunch each.
Garlic – 2-3 heads.
Vinegar (classic 9%) – 2 tbsp. l.
Salt, ground black pepper.

Cooking algorithm:

Prepare the vegetables, everything should be washed perfectly, remove the seeds and tails from apples and peppers, remove the stem from tomatoes, cut carrots on both sides.
Next, cut the vegetables into medium size pieces. Grind into puree using a meat grinder.
According to the recipe, rinse and dry the greens; there is no need to put them through a meat grinder, just chop them finely.
Add salt and pepper to vegetables. Pour vegetable oil into the future adjika. It is recommended to pour vinegar a few minutes before turning off. Since according to this recipe the adjika boiling time is quite long - 2 hours, the vinegar will evaporate.
The pan should be enameled; vitamins are less destroyed in it. 5 minutes before the end of the cooking process, place the finely chopped greens into a saucepan and pour in the vinegar according to the norm.
Lids and containers must first be sterilized in the oven or over steam. Pour hot, aromatic adjika and roll up.

Leave the jar for tasting, hide the rest away, otherwise, after the first spoonful, it will be difficult to stop the family.

Recipe for winter adjika with horseradish

Adjika is a dish of Georgian cuisine; when moving to another country or part of the world, it naturally transforms, adapting to local conditions and products. For example, Siberian housewives suggest preparing this dish using horseradish, which gives no less pungent taste than vigorous Georgian peppers.

Products:

Juicy tomatoes – 0.5 kg.
Horseradish root – 1 pc. medium size.
Garlic – 1 head.
Salt – 1.5 tsp.
Sugar – 1 tsp.

Cooking algorithm:

The technology is as old as time. At the first stage, you need to prepare the tomatoes, horseradish and garlic, that is, peel, rinse, cut into pieces suitable for twisting in a meat grinder.
When it comes time to chop the horseradish, it is advised to twist it not into a plate, but into a plastic bag, securing it with an elastic band. Then the very vigorous aromas of horseradish and its essential oils will be perfectly preserved and will not get lost along the way.
Carefully combine the tomato-garlic mass with twisted horseradish, add salt and sugar, stir until dissolved.
Sterilize the jars, place the adjika into containers, and seal with metal lids.

You don't have to do these things vitamin preparations for the winter, and prepare adjika with horseradish directly to the table, with a reserve for several days in advance.

Adjika for the winter will lick your fingers - the most delicious recipe

The more vegetables included in adjika, the greater the variety of tastes and aromas awaiting the taster. The only point is that it is important not to overdo it with hot pepper. When there is too much of it, it will be impossible to taste the tomatoes or bell peppers. And excessive spiciness is not very good for the stomach.

Products:

Juicy, tasty, ripe tomatoes – 1 kg.
Bell pepper – 5 pcs.
Fresh cilantro - 1 small bunch.
Apples with sour taste, for example, “Antonovskie” - 0.5 kg.
Carrots – 0.3 kg.
Parsley – 1 small bunch.
Garlic – 2 heads.
Hot pepper – 3-4 pods.
Refined sunflower oil – 1 tbsp.
Salt – 0.5 tsp.

Cooking algorithm:

According to tradition, the housewife first expects vegetables. They need to be peeled, stems, and seeds removed. Rinse thoroughly in several waters (or under running water).
Cut into pieces so that it is convenient to twist in a meat grinder. This recipe allows you to use a newfangled blender to chop vegetables.
Add salt and oil to the aromatic vegetable mixture. Greens - parsley, cilantro - can be finely chopped, and can be put into a meat grinder/blender with other vegetables.
The cooking process lasts at least two hours, the fire is low, frequent stirring will only be beneficial.
Place adjika in small glass containers that have previously been sterilized. Roll up the lids.

Adjika recipe for the winter without cooking

Preparing vegetables for the winter is usually a very long process. You must first peel all the vegetables, then wash and chop. The cooking process itself can take up to 2-3 hours or sterilization, when there is a danger that the jar will not withstand the heat and will burst. But there are options for high-speed preparation of adjika that do not require cooking or sterilization, and therefore are popular.

Products:

Ripe tomatoes – 4 kg.
Bell pepper – 2 kg.
Hot pepper in pods (or chili) – 3 pcs.
Garlic – 6-7 heads.
Vinegar ( classic version 9%) – 1 tbsp.
Coarse salt – 2 tbsp. l.

Cooking algorithm:

Using this recipe, you can simultaneously sterilize jars, lids and prepare vegetables.
Peel the peppers and tomatoes from the stems, and also remove the seeds from the peppers. Separate the garlic into cloves and remove the husks. Wash all vegetables.
Grind into a homogeneous mass using your grandmother’s favorite meat grinder or a modern blender.
After adding salt and vinegar, thoroughly mix the aromatic and spicy-tasting mass.
Leave for 60 minutes in a cool place, covering the container with a cloth (not a lid).
Mix again, now you can put it in prepared jars and roll up the lids.
It is recommended to store this adjika in a cool place, ideally in a personal cellar, but you can also store it in the refrigerator.

Adjika prepared in this particular way retains greatest number vitamins and minerals.

Homemade adjika for the winter without tomatoes

Each person is individual, there are also those who cannot stand tomatoes, but cannot refuse hot sauces. There are recipes in which tomatoes play a minor role or are not used at all.

Products:

Sweet pepper – 1.5 kg.
Garlic – 3-4 heads.
Seasonings (coriander seeds, dill) – 1 tbsp. l.
Red hot pepper – 3-4 pods.
Vinegar 9% – 2 tbsp. l.
“Khmeli-suneli” – 1 tbsp. l.
Salt – 3 tbsp. l.

Cooking algorithm:

The hardest part of this recipe is peeling the garlic and rinsing it.
It is easier to peel bell peppers by removing the tails and seeds. Hold the hot pepper under running water and remove the tail.
Grind the peppers and garlic in a meat grinder. Grind coriander and dill seeds and add to the aromatic mixture of peppers and garlic.
Add salt. Boil for 30 minutes. Pour in vinegar. Boil for another 10 minutes.
Place in small containers that have undergone sterilization. Seal with lids that have also been previously sterilized.

Senor Tomato can sleep peacefully, adjika is fragrant, juicy and tasty even without it!

Recipe for original adjika for the winter with apples

Fragrant juicy apples with sourness significantly enhances the taste of adjika. That's why they are an important part of many sauces and hot condiments.

Products:

Tomatoes – 3 kg.
9% vinegar – 1 tbsp.
Sour apples – 1 kg.
Bell pepper – 1 kg.
Vegetable oil – 1 tbsp.
Carrots – 1 kg.
Garlic – 2 heads.
Hot pepper – 2 pcs.
Sugar – 1 tbsp.
Salt – 5 tbsp. l.

Cooking algorithm:

Peel vegetables and apples, rinse, grind with hot pepper into a homogeneous mass using a blender/ordinary meat grinder.
Lastly, put the garlic into a meat grinder and twist it into a separate container.
Simmer the fruit and vegetable mixture in an enamel container for 45 minutes (the heat is very low, frequent stirring with a wooden spoon is recommended).
Add salt and sugar, oil and vinegar. Leave for 10 minutes. Add garlic. Wait another 5 minutes.
This time should be spent sterilizing containers and lids.

The subtle apple aroma and pungent taste of adjika will be a great decoration for any meat dish.

Simple homemade adjika for the winter from plum

Of all the fruits growing in middle lane, plum is the most unique. It goes well with sweet desserts, is good in pies, and goes well with meat and fish. But the plum in adjika is especially delicious.

Products:

Sour plums – 0.5 kg.
Bell pepper – 0.5 kg.
Garlic – 2 heads.
Hot pepper – 2 pods.
Tomato paste – 1 tbsp. l.
Sugar – 4 tbsp. l.
Salt – 2 tbsp. l.
Vinegar 9% – 2 tbsp. l.

Cooking algorithm:

Wash the plums and peppers, remove seeds and seeds from the fruits. Peel and rinse the garlic, just rinse the hot pepper pods.
Send everything into a meat grinder, transfer to an enamel pan/basin.
Sprinkle with sugar, salt, and add tomato paste.
The cooking process lasts 40 minutes. Pour in the vinegar 5 minutes before completion.

This adjika can be served almost immediately to the table (after cooling). You can prepare it for the winter by placing it in sterilized jars and sealing them.

Harvesting for the winter - Bulgarian adjika

It is clear what product will be the main one in adjika with the prefix “Bulgarian”, naturally, sweet, juicy, beautiful peppers. And its taste is more delicate compared to the sauce prepared based on classic recipes with only tomatoes.

Products:

Sweet pepper – 1 kg.
Garlic – 300 gr. (3 heads).
Hot pepper – 5-6 pods.
Vinegar 9% – 50 ml.
Sugar – 4 tbsp. l.
Salt – 1 tbsp. l.

Cooking algorithm:

Remove the seeds from the bell peppers and cut off the tails of both peppers. Rinse, then use a classic mechanical meat grinder.
Peel the garlic, rinse it, and put it in a meat grinder.
Add salt and sugar to the resulting aromatic mixture and stir until completely dissolved. Pour vinegar here and stir again.
Adjika is not boiled, but before placing it in containers and sealing, it must steep (at least 3 hours).

Adjika from bell pepper should be stored in a cool place.

Awesome green adjika - preparation for the winter

This adjika, which has a stunning emerald color, is called gastronomic business card Abkhazia. But any housewife can prepare an unusual seasoning for meat: there are no secret or exotic ingredients in it.

Products:

Bitter green peppers – 6-8 pods.
Garlic – 1 head.
Cilantro – 1 bunch.
Salt – 1 tbsp. l.

Cooking algorithm:

Peel and rinse the garlic, just cut off the tails of the pepper. Cut into pieces.
Wash the cilantro and dry it.
Using a sharp knife, chop all the prepared ingredients as finely as possible, and then mix with salt.

A real Abkhaz housewife grinds vegetables, herbs and salt in a mortar, but if you want to make the process faster, you can use a meat grinder, passing the mixture through a grate with fine holes twice. This adjika has an amazing taste and an exotic look!

In every kitchen you can find a whole group of savory appetizers that complement the main courses with their taste and aroma. Many of them are prepared from vegetables, herbs and hot spices. One of these popular snacks is adjika made from tomatoes and garlic. It turns out juicy and aromatic. It is for this reason that housewives love and prepare it.

There are several options for preparing this delicious snack and each is good in its own way.

Before preparing adjika, you need to choose a recipe in advance and prepare the ingredients.

For harvesting, both large, fleshy varieties of tomatoes and cherry tomatoes are taken. Vegetables are thoroughly washed.

The skin is removed from the fruit (in almost all recipes). To do this, cut the tomatoes crosswise and place them in boiling water for 3 minutes. Then they are removed with a slotted spoon and placed under running cold water. After this procedure, the skin easily comes away from the pulp. The stems of peeled tomatoes are removed. The fruits are cut into slices.

Garlic is peeled and washed in cold water. Horseradish or carrots (depending on the ingredients used) are peeled and washed under running water.

Sweet and hot peppers are cleaned of stalks, internal partitions and seeds. Chili peppers are peeled only in rubber gloves to avoid skin burns!

Cores are removed from apples. The fruits are cut into slices.

Step-by-step recipes for classic adjika without cooking

The main components of adjika are red tomatoes and garlic. The first gives the workpiece a characteristic color and consistency, the second adds piquancy to it. Other ingredients are added to add spice, enhance flavor and aroma. Most often in adjika recipes, ingredients such as horseradish, spicy or Bell pepper and carrots.

Recipe options: There are various recipe options for adjika made from tomatoes and garlic without cooking.

Ingredients for 3.5 liters of finished product:

2.5 kilograms of tomatoes;
150 grams of garlic;
250 grams of horseradish;
1 kilogram of red sweet pepper;
60 grams of salt;
60 grams of sugar.

Preparation:

Tomatoes with pepper and garlic are passed through a meat grinder. Horseradish root with a small amount of tomatoes is crushed with a blender in a bowl with knives.

The ingredients are mixed in a saucepan and salted. Sugar is added. For a saltier or sweeter taste, sugar and salt can be added to taste.

At this time, the jars are washed with soda or detergent and sterilized in the microwave or over steam.

When using a microwave, a little is poured into the jars hot water. The container is placed in the microwave and warmed up for 3 minutes. Then the water is drained and the jars are turned over to drain the moisture.

The steamed jars are sterilized for 10-15 minutes. To do this, they are placed in a colander over a pan of boiling water.

The finished adjika is poured into sterilized jars and covered with boiled plastic lids. This preparation is stored in the refrigerator for about six months.

Ingredients:

3 kilograms of tomatoes;
200 grams of horseradish roots;
6 heads of garlic;
8 pods of hot pepper;
6 tablespoons salt.

Preparation:

The tomatoes, along with the skin, are passed through a meat grinder. Pepper with grains and garlic and pepper are sent next. Horseradish is grated on a fine grater. All ingredients are combined together, salted and mixed well.

The finished adjika is placed in clean, sterile jars and closed with plastic lids. After which the adjika goes into the refrigerator.

Ingredients for 4 liters:

3 kilograms of tomatoes;
1.2 kilograms of sweet pepper;
150 grams of garlic;
100 grams of hot capsicum;
150 milliliters of 9% vinegar;
40 grams of salt.

Preparation:

The prepared ingredients are crushed with a blender or passed through a meat grinder. The vegetable mixture is placed in a saucepan. Salt and vinegar are added. The ingredients are mixed and left to infuse for 1 hour.

Jars are sterilized over steam or in the microwave. The lids for closing the jars are scalded with boiling water.

After an hour, the infused adjika is distributed into jars, closed with plastic lids and sent to the refrigerator. This snack cannot be stored outside the refrigerator!

Adjika classic with cooking

Ingredients:

5 kilograms of tomatoes;
1 kilogram of sweet pepper;
1 kilogram of carrots;
0.2 kilograms of garlic;
100 grams of salt;
300 grams of sugar;
100 milliliters of 9% vinegar;
20 black peppercorns;
20 white peppercorns;
10 peas of allspice;
1 tablespoon ground coriander;
1 tablespoon ground ginger;
4 bay leaves;
2 tablespoons of dry mint;
3 tablespoons of dry dill.

Preparation:

The tomatoes are put through a juicer. The resulting juice is poured into a saucepan and placed on low heat. After boiling, it boils for 30 minutes. Garlic, pepper and carrots are passed through a meat grinder.

All seasonings are folded into two-layer gauze and tied with thread in the form of a bag. Long edges gauze and threads are cut.

Twisted vegetables are placed in the boiled juice and mixed. A bag of seasonings is lowered into the adjika.

The mixture with seasonings is simmered over low heat for 1.5 hours. Adjika is stirred periodically. When the vegetables are cooked, the bag of spices is pulled out and pressed into the pan.

Then sugar and salt are poured in. Everything is cooked for another 10 minutes. When the sugar and salt dissolve, you need to taste the adjika; if there is not enough salt or sugar, you can add them to taste. Vinegar is added 5 minutes before the appetizer is ready.

Hot adjika is poured into sterile jars and rolled up, turned over, wrapped and left to cool.

Ingredients:

2 kilograms of tomatoes;
8 cloves of garlic;
0.5 kilograms of sour apples;
2 onions;
2 carrots;
3 sweet peppers;
50 milliliters of 9% vinegar;
60 grams of honey;
100 grams of olive oil;
60 grams of salt;
1/4 teaspoon ground red pepper;
10-15 black peppercorns;
5-7 bay leaves.

Preparation:

Prepared tomatoes, onions and carrots are crushed in a blender. Sweet peppers, apples and garlic are crushed separately.

The ingredients go into the pan and mix well. Bring the mixture to a boil over low heat and cook for 1 hour. Then add peppercorns, red pepper, Bay leaf and salt. The mixture is simmered for another 20 minutes.

Then it is added olive oil with vinegar, honey. Everything is mixed and simmered on the stove for another 20 minutes. If the boiled adjika is not homogeneous, it can additionally be crushed with an immersion blender.

In parallel with cooking, the cans are sterilized. Clean jars are placed in the oven for 10-15 minutes at 100 degrees. The lids are doused with boiling water.

Boiling adjika is distributed into jars, sealed, and wrapped in heat until it cools. The finished adjika is stored in a cool place.

Adjika for the winter - a simple and healthy recipe: video

Ingredients:

2 kilograms of tomatoes;
0.5 kilograms of hot red pepper;
0.2 kilograms of garlic;
0.3 kilograms of cilantro or parsley with dill;
1 tablespoon of khneli-suneli;
150 milliliters of vegetable oil;
100 milliliters of 9% vinegar.

Preparation:

Prepared tomatoes, hot peppers and garlic are ground in a blender bowl. The finished puree is placed in a bowl. Cilantro (parsley) is chopped very finely and added to the main mass. Everything is mixed and salted.

The mixture is placed on low heat and brought to a boil. Adjika is boiled under the lid for half an hour. Then vegetable oil with vinegar and suneli hops are added to it. Stirring, adjika cooks for another half hour until thickened.

The finished snack is placed in sterile jars and rolled up. The jars are wrapped upside down and left in this form until they cool completely.

Ingredients for 2 liters of snack:

2 kilograms of tomatoes;
0.8 kilograms of carrots;
1 kilogram of sweet pepper;
1 green apple;
1 onion;
3 pods of hot pepper;
1 head of garlic;
40 grams of salt.

Preparation:

All prepared vegetables are passed through a meat grinder. The mixture is poured into a saucepan or cauldron and placed over medium heat. The mass is stirred periodically. After boiling, the fire is reduced to a minimum. Adjika is boiled for 40-60 minutes. Salt is added at the end.

When preparing adjika, clean jars are sterilized in the oven or microwave.

The finished adjika is placed in jars, rolled up and left to cool upside down under a blanket.

Adjika for the winter with apples and carrots: video

Ingredients for 6 liters of preparation:

3 kilograms of tomatoes;
0.2 kilograms of garlic;
1 kilogram of carrots;
1 kilogram of sweet pepper;
1 kilogram of apples;
3 chili peppers;
150 milliliters of 9% vinegar;
150 grams of sugar;
130 grams of salt;
200 milliliters of vegetable oil.

Preparation:

Pre-peeled and chopped vegetables (except garlic) are passed through a meat grinder. Garlic is crushed separately.

The mixture is poured into a saucepan or cauldron and brought to a boil over medium heat, stirring occasionally. When adjika boils, reduce the heat to a minimum. The mixture is cooked under the lid for another 1 hour.

5 minutes before readiness, add garlic, vinegar with oil, sugar and salt. Everything is mixed and cooked.

Then it is poured into sterilized jars. The jars are closed with lids and left to cool upside down under a blanket.

Adjika with apples for the winter: video

Ingredients:

2 kilograms of tomatoes;
0.5 kilograms of garlic;
130 milliliters of vegetable oil;;
0.3 kilograms of hot capsicum;
3 kilograms of sweet pepper;
40 grams of sugar;
40 grams of salt;
40 milliliters of 9% vinegar;
2 aspirin tablets.

Preparation:

The prepared ingredients are passed through a meat grinder or crushed with a blender. The crushed mass is poured into an enamel pan. Then vinegar is added with oil, salt and sugar. Aspirin is crushed and poured into adjika.

The ingredients are mixed. Cover the pan with adjika with a lid or gauze and leave for a day.

At this time, clean jars are sterilized over steam or in the oven for 10 minutes. Polyethylene lids are scalded with boiling water.

Adjika is poured into prepared jars and closed with lids. The finished snack is stored in the refrigerator.

Ingredients:

2 kilograms of tomatoes;
5 heads of garlic;
2 kilograms of hot pepper;
40 grams of salt.

Preparation:

Tomatoes and peppers are passed through a meat grinder. Garlic is crushed using a blender or meat grinder.

Place the pan with tomato-pepper puree on the fire and bring to a boil. Garlic and salt are added. Adjika is cooked for 8 minutes, placed in sterilized jars and sealed tightly.

The jars are turned over, wrapped and left to cool. Spicy seasoning should be stored in a cool place, such as a cellar or balcony.

Very spicy adjika for the winter: video

Adjika is one of the most popular snacks. It perfectly complements meat, fish, and pasta. Having tried one of the above recipes, any housewife will be happy to prepare this delicious snack for the winter.

One of the most beautiful inventions of culinary experts can rightfully be called sauce. With its advent, meat, fish and other dishes received new qualities and became more appetizing and tasty. Today there is a large number of recipes and methods for preparing various sauces. Some sauces are made by cooking, while others are made from raw ingredients. Part can be stored long time, prepare for the winter, but there are those that are consumed immediately after preparation. One of these sauces is adjika, which is loved by many housewives.

It is believed that the birthplace of classical adjika is Abkhazia. According to ancient legend in ancient times, high in the mountains of Abkhazia, shepherds grazed many flocks of sheep. Every spring, before a long journey, the sheep owners gave the shepherds salt. They fed it to the animals, mixing it into food, thereby increasing appetite and thirst. The sheep quickly gained weight. But since salt was not cheap, and to prevent shepherds from stealing it, the owners mixed it with hot pepper. But smart shepherds began to add various spices and aromatic herbs to the pepper-salt mixture and consumed them themselves with various dishes. Thus, according to legend, adjika appeared.

Classic Abkhaz adjika consists of red and hot peppers, salt of various herbs and garlic. It did not contain tomatoes. But under the influence of time, adjika recipes changed, many housewives experimented, introducing new ingredients. This is how the familiar adjika from tomato and garlic appeared.

This sauce has gained incredible popularity among housewives and is successfully prepared for the winter. Probably, every housewife has her own special recipe for making adjika. Today we will share with you several proven recipes for adjika made from tomatoes and garlic and reveal the secrets of its preparation.

Cooked adjika according to this recipe turns out very appetizing. This delicious, piquant sauce is prepared without cooking, so it can last in the cellar or refrigerator until next season. But there was no way to check this; adjika is so tasty that it was eaten until February at the most. Try it and see for yourself.

To prepare adjika without cooking you need:

2 kilograms of ripe red tomatoes;
100 grams of peeled garlic;
One medium-sized hot pepper;
750 grams of sweet bell pepper;
100 milliliters of table vinegar 9%;
1 heaping tablespoon of salt.

Since the main ingredient of adjika is tomatoes, we will start with them. For cooking, take fleshy, juicy tomatoes with thin skin - this is the most ideal option. Use tomatoes that are ripe, but not overripe. Adjika made from overripe tomatoes will not be stored for a long time and will not turn out as tasty.

Rinse the tomatoes thoroughly under running water and dry paper napkin or a towel. Using a sharp knife, cut out the attachment points for the stalks. Cut the tomatoes into small slices of any shape.

The next ingredient is bell pepper. Wash it also well, remove the stalks and seed pods. Some housewives do not remove the seeds from peppers; they say that this gives adjika a special flavor. But there is no difference, you can do it with or without seeds. In any case, the sauce turns out very tasty. Cut the pepper into small pieces.

Remove the seeds from the hot pepper and cut it into small pieces. If you like it spicy, you don’t have to remove the seeds and add another pod of hot pepper.

The next step is to pass all the prepared ingredients through a meat grinder. You can also use a blender and grind them with it.

While the tomato and garlic adjika is infusing, prepare the jars. Wash them and sterilize them in any convenient way.

Transfer the adjika into prepared jars, seal with lids and send to a storage place - a cellar or refrigerator.

To prepare sweet adjika, take 3 kilograms of ripe tomatoes. Prepare them as in the previous recipe: wash, cut out the places where the stems are attached and cut into convenient pieces.

Take 500 grams of garlic and peel it.

You will also need 1 kilogram of sweet bell pepper and 150 grams of hot pepper. Wash the peppers, remove the stems and seeds.

Grind tomatoes, garlic and peppers through a meat grinder or chop using a blender.

Add four tablespoons of coarse salt and three tablespoons of sugar to the resulting mixture. Mix everything well and leave for 6-7 hours at room temperature. Then transfer the adjika into prepared sterilized jars and seal with lids. Store sweet tomato adjika in the refrigerator.

For cooking delicious adjika necessary:

One kilogram of ripe tomatoes;
300 grams of garlic;
1.5 kilograms of bell pepper;
3 pieces of hot pepper (or add to taste);
50 grams of vegetable oil;
One tablespoon of 9% vinegar;
1 tablespoon each of sugar and salt.

Wash the tomatoes and peppers thoroughly. Peel the tomatoes, as this is easier to do and is described in detail in the previous recipe. Remove the stems and seeds from the pepper. Cut the vegetables into arbitrary small pieces.

Peel the garlic and separate it into cloves.

Grind the tomatoes and peppers in a meat grinder. Transfer the tomato mass into a saucepan, place on the fire and bring to a boil. Add salt, sugar to the pan, pour in vegetable oil and vinegar.

Cook the sauce over moderate heat for 1.5 hours, stirring occasionally. Add garlic passed through a press or otherwise chopped into the pan. Cook for another 10 minutes. Take a sample and add salt if necessary.

Then transfer the adjika into prepared sterilized jars and roll up the lids. Turn over, cover the jars and leave until completely cool.

To prepare you need:

One kilogram of red, ripe tomatoes;
Two cloves of garlic;
One kilogram of apples;
400 grams of bell pepper;
One tablespoon of salt;
Two tablespoons of vegetable oil;
Two tablespoons of sugar;
Two tablespoons of table vinegar;
Ground red pepper to your taste.

For this recipe, take tomatoes that are ripe or even overripe. Rinse tomatoes and bell peppers under running water. Remove the seed capsule from the pepper. Tomatoes have skin, this can be done very simply. Take a tomato and make a shallow cross-shaped cut on the opposite side from where the stalk attaches. Place the tomato in boiling water for 2 minutes, then transfer to cold water. After this, the skin can be easily removed.

Cut the vegetables into small pieces.

Apples are best suited to sour varieties, such as Antonovka. Wash the apples, cut into several parts, remove the core and seeds.

Tomatoes, bell peppers, apples, pass through a meat grinder. Transfer a suitable pan and place it on the stove. Pour in vegetable oil and cook over low heat for an hour. Don't forget to stir.

Add salt, sugar, chopped garlic, ground pepper to the sauce. Pour in table vinegar and stir. Boil for another 10 minutes. Pour adjika into prepared jars and roll up the lids.

Turn the canned food over and cover it with a blanket until it cools completely. This type of adjika can be stored very well in a cellar or pantry.

To make adjika according to this recipe, take:

3 kilograms of ripe tomatoes;
600 grams of carrots;
150 grams of peeled garlic;
600 grams of sweet and sour or sour apples;
600 grams of sweet pepper;
5 pods of hot pepper;
250 milliliters of refined vegetable oil;
You will add salt to taste.

Wash tomatoes, peppers, apples and carrots thoroughly. Remove the stems of tomatoes and peppers and cut out their attachment points. Remove the seed capsule from the bell pepper. The seeds of hot peppers do not need to be removed; they will make the adjika spicier. Cut tomatoes and peppers into small pieces.

Peel the carrots and also cut into pieces.

Cut the apples into several parts, remove the core with the seeds.

Grind tomatoes, apples and peppers in a meat grinder. Place the resulting mass of apples and vegetables into a saucepan, put on fire, and bring to a boil. Boil for 1.5 hours over moderate heat, stirring occasionally. When the sauce thickens a little, pour in the vegetable oil, stir and cook for another 30 minutes.

Grind the peeled garlic using a blender, press or meat grinder. Add it to the adjika, stir and boil for another 5 minutes. Next, add salt and adjust the sauce to your taste. You can add a little sugar.

Place boiling adjika with apples, tomatoes and carrots in sterilized jars and close with metal lids. Turn it over, wrap it up and wait until it cools down. We remove preserved food instead of storing it - a pantry or cellar.

Adjika – National dish Abkhazian and Georgian cuisines. It is a paste-like spicy seasoning that can be used as a sauce for meat, poultry, fish, and vegetables. Typically, tomatoes are used for adjika in combination with hot peppers or horseradish. We will tell you how to prepare aromatic and spicy adjika from tomatoes.

Adjika is a spicy, vigorous sauce - an excellent addition to meat and vegetable dishes, which is so highly valued by our men. This vegetable masterpiece, like no other, has been loved and popular for many decades, and is only gaining more and more new ones.

Boiled tomato adjika

Ingredients:

3 kg tomatoes,
2 tbsp. spoons of sugar,
1 glass of vegetable oil,
1-2 heads of garlic,
0.5 kg of onion,
1 kg red or yellow bell pepper,
0.5 kg carrots,
4-5 pcs. hot pepper,
2/3 cup wine vinegar,
2 tbsp. spoons of salt.

Cooking method:

Pass tomatoes, bell and hot peppers, onions and carrots through a meat grinder.
Wash and peel the vegetables.
Peel bell peppers from seeds, and remove only the tails from hot peppers and leave the seeds - they give additional aroma and spiciness.
Place the vegetables in a thick-walled cauldron, add vegetable oil, stir and cook for 1.5 hours from the moment of boiling over low heat.
Stir the tomato adjika periodically during cooking to prevent it from burning.
Pass the garlic through a meat grinder.
Add garlic, salt, sugar and vinegar to the adjika, stir and cook for another 10 minutes. If you add garlic at the beginning of cooking, its aroma will fade and you will not get the desired taste.
Place the boiled adjika from tomatoes into prepared jars, close with nylon lids or roll up if you are going to leave it until winter.
Boiled tomato adjika keeps well in the refrigerator.

Ingredients:

Tomatoes - 1.5 kg;
Bell peppers - 1.5 kg;
Chili pepper - 500 gr.;
Garlic - 400 gr.;
Salt - 2 tbsp. l.

Cooking method:

From the following steps you can learn the cooking method. Tomatoes and sweet peppers are washed and seeded. In tomatoes, the place of the stalk is cut out.
Then peel the hot pepper and garlic. Grind the vegetables in a meat grinder, then add salt and mix.
Place the resulting mass in a jar and put it in the refrigerator to stand there for a day. After this time, you can open and enjoy your work.

Spicy adjika from tomato

Ingredients:

Tomatoes - 1.5 kg;
Apples with sourness - 900 gr.;
Carrots - 400 gr;
Sweet pepper - 400 gr;
Garlic - 250 gr;
Hot pepper - 7 pods;
Olive oil - 75 gr;
Table vinegar 9% - 75 g;

Cooking method:

Wash apples and vegetables, remove seeds and remove stems. Upper layer carrots are peeled.
Peel the garlic. Vegetables and fruits are crushed using a meat grinder, without garlic.
Add olive oil, sugar and salt to the resulting mass and cook for 2 hours. Before the end of cooking, add vinegar and chopped garlic.
The prepared adjika is placed in jars, previously pasteurized and sealed with lids.

Adjika in Russian "Ogonyok"

Ingredients:

Tomatoes - 1 kg
Sweet bell pepper (preferably red) - 1 kg
0.5 kg garlic
1 pack of chili peppers (20 g)
3 tbsp. salt
Dried parsley root - 100 gr

Cooking method:

First, garlic, tomatoes, and bell peppers must be ground in a meat grinder.
Then you need to add chili pepper, salt and chopped parsley root, mix and leave for a day, stirring constantly.
Place in dry, sterile and cooled glass jars, store in the refrigerator indefinitely.

Adjika from tomatoes in a slow cooker

Ingredients:

Red bell pepper 2 kg
Tomato 800 g
Chili pepper 2 pcs.
Garlic 6-7 cloves
Garlic 6-7 pcs.
Salt 2 tbsp.
Sugar 3 tbsp.
Vinegar 9%

Cooking method:

Wash the sweet bell peppers thoroughly, remove the seeds and white veins. It is better to take red, orange or yellow pepper. Of course, this will not affect the taste, but adjika will look more aesthetically pleasing. Cut the pepper into arbitrary pieces.
We wash the tomatoes. We try to use dense, fleshy tomatoes, otherwise the finished adjika may turn out too watery.
Blanch large and ripe tomatoes. To do this, you need to make several shallow cuts on them with a knife or pierce them with a fork. Place them in boiling water for 30 seconds and then cool quickly. The skin will come off easily on its own.
Remove the hard stem from the peeled tomatoes and cut them into pieces.
Grind the prepared vegetables using a blender or meat grinder. At this stage we can achieve either a puree consistency or leave small chunks for texture. It depends entirely on personal preference.
Add salt, sugar, ground pepper and vegetable oil to the vegetables.
Transfer the mixture to the slow cooker, close the lid and turn on the simmer mode for 1 hour.
While there is time, let's sterilize the jars. Here you can cheat and put them in a preheated oven or microwave for 10 minutes. In the latter case, pour a little water into the jars to prevent them from bursting. But you can use traditional way and heat them in a water bath until condensation forms.
Let the jars cool and dry on a clean towel. And don’t forget about sterilizing the lids.
Peel the garlic. Young garlic is not only more aromatic, but also sharper than mature garlic, so we rely on your taste.
We also rinse the hot peppers. We remember that the severity depends not only on the type of vegetable, but also on whether we leave or remove the seeds. Everything here is very individual, so we adjust the sharpness ourselves.
Using a sharp knife, chop the garlic and pepper. If we make a large amount of adjika, you can use a blender.
When the mixture from the multicooker has sufficiently simmered, add hot pepper, garlic and vinegar to it.
Once again we turn on the extinguishing mode, but now for only 20 minutes. Let's look at the density of the future adjika. If the consistency suits us, close the lid again. And if the tomatoes turn out to be watery and there is a lot of liquid, leave the lid open.
Adjika is ready, now we carefully taste it: you may need to add a little more salt or spiciness.
When the taste is evened out, use a clean spoon to transfer the adjika into sterilized jars so that as little air as possible remains on top. Cover with a lid and leave to cool completely at room temperature.

Caucasian tomato adjika

Ingredients:

ripe, fleshy tomatoes – 1.5 kg;
garlic – 3 large heads;
red hot pepper – 2 pcs.;
granulated sugar – 1 tbsp. l.;
salt – 1 tbsp. l.;
parsley, dill, cilantro - medium bunch;
ground coriander – 1 tbsp. l.;
refined sunflower oil – 100 ml;
vinegar 5% – 50 ml.

Cooking method:

Wash all vegetables. Trim the stalks of the pepper and remove the seeds.
Although the pepper is not very hot, you need to work with gloves, because its juice will remain in the skin of your hands for a long time, and at the slightest touch to your face you will feel a burning sensation.
Peel the garlic. Rinse the cloves with cold water.
Cut the tomatoes into several parts, cutting out the stems at the same time.
Twist them through a meat grinder.
In another bowl, grind the garlic cloves and red pepper through a meat grinder.
By the way, this adjika turns out to be moderately spicy. If you want to add some heat, use chili pepper instead of red pepper. Pour the tomato mass into the multicooker bowl.
Lower the lid. Set the “Stew” program for 2 hours. Click the "Start" button.
Don't let the cooking time scare you.
Stewing in a slow cooker occurs in a gentle mode; it will not affect the quality of the product.
While stewing, stir the tomato puree periodically with a special spoon. After about an hour, add salt and sugar to the puree.
Pour in sunflower oil. Mix well.
Close the multicooker with the lid again and continue simmering. Chop the greens.
Half an hour before the end of cooking, pour it into the bowl, also adding ground coriander.
At the very end of cooking, pour in the vinegar.
While your adjika is cooking, wash the jars of soda, then rinse them hot water. Place the jars in a cold oven on a wire rack, set the temperature to 150-160°.
Sterilize for 20 minutes. Place the lids in a saucepan with water and boil.
Remove the jars from the oven and leave them upside down on the table.
When the signal notifies you that the stewing is complete, open the multicooker lid.
Pack the boiling adjika into jars.
Seal tightly with screw caps.
Leave the jars of adjika upside down until they cool completely, carefully wrapping them in a blanket.
Then put the homemade adjika in a cool place.
From this amount of products you will get two jars of 800 g of delicious, very aromatic adjika.

Adjika bitter with tomatoes

Ingredients:

ripe red tomatoes – 2.5 kg
sweet bell pepper – 500 g
sweet and sour apples – 500 g
carrots – 500 g
parsley – 50 g
dill greens – 50 g
red hot pepper – 75 g
garlic – 120 g
vegetable oil – 250 g
salt - to taste 9% vinegar - 2 tbsp.
ground black pepper - to taste

Cooking method:

Take the peppers and apples, wash them thoroughly, remove the branches and core, then cut them into slices.
We also wash the tomatoes and cut them into six approximately equal parts.
Peel the carrots, wash them and cut them into small pieces.
We pass all the ingredients through a meat grinder, except for the greens.
Add required amount vegetable oil, salt and black pepper to taste, as well as vinegar, mix everything thoroughly so that the mass is as homogeneous as possible.
Place everything in a saucepan and cook for two hours over low heat.
We wash and cut the greens, adding them at the very end of cooking.
Pour adjika into clean, dry jars and sterilize for 20 minutes in boiling water.
We roll up the jars with lids using a special machine, then turn them upside down and wrap them in thick fabric, a blanket or a towel, and after they have completely cooled, we send them to the cellar or pantry for subsequent storage.

Adjika from tomatoes for the winter

The recipe for adjika “Ogonyok” for the winter from tomatoes and peppers can be gleaned from many sources, but the recipe that was prepared back in the middle of the last century is the most delicious.

Ingredients:

Fresh and firm tomatoes - 1 kg;
Horseradish root, garlic and hot pepper 50 g each;
Salt, sugar and vinegar 20 g each.

Cooking method:

The cooking technology is simple.
Since electric household appliances were rare in the last century, everything was twisted using a mechanical meat grinder.
It should be noted that this particular fraction of chopped vegetables was the most suitable for harvesting.
So to repeat classic recipe adzhika “Ogonyok” it is better to use a meat grinder.

Adjika with tomato without cooking

Ingredients:

Sweet red pepper - 2 kg
Hot capsicum - 6 pcs.
Garlic - 2 heads
Salt - 2 tbsp.
Vinegar 9% - 3 tbsp.

Cooking method:

Let's prepare all the necessary ingredients for preparing adjika. It is very important to choose all the products correctly, especially hot chili peppers. When choosing it, pay attention to density and aroma. The same applies to bell peppers, which are better to take the freshest and crunchiest. Choose sweet, rich red tomatoes.
First of all, we wash all the purchased tomatoes in cold water, then cut them in half with a sharp knife and remove the stems. You should not use overripe or even slightly spoiled vegetables to prepare adjika.
Place all the bell peppers in a clean sink, fill it with water and rinse thoroughly. Now, using a small knife, carefully cut out the stalk along with the seeds from each fruit. Carefully wash the red hot pepper; it is best to do this while wearing gloves. We also peel the garlic.
All prepared ingredients must be passed through a meat grinder in portions, all chopped vegetables are placed in a deep pan, and the specified amount of salt is added there. Cover the pan with a lid or a clean, thin cloth, and then leave to ferment for the next 3-4 days.
Every day, carefully mix the adjika in the pan two or three times. Wash the jars thoroughly with soda and then sterilize them, pour the infused aromatic adjika into them and screw the lids tightly. We send the jars of adjika for storage in the refrigerator. Homemade adjika “Ogonyok” is ready for the winter without cooking.

Caucasian adjika from tomato

Ingredients:

Tomatoes - 3 kg
Red bell pepper - 300 g
Carrots - 150 g
Sour apples - 150 g
Garlic - 180 g
Hot pepper - 1 small pod
Vegetable oil - 1/3 cup
Ground coriander - 1 teaspoon
Ground allspice - 1/2 teaspoon
Parsley and dill - 1/2 bunch each
Salt - 2-3 teaspoons
Sugar - 1 teaspoon

Cooking method:

We sort out ripe fleshy tomatoes (the cream variety is good), wash them thoroughly and cut them into pieces that are convenient for grinding in a meat grinder. My tomatoes were small, so I only cut them into two parts. We cut out the places where the stalks are attached.
Wash the apples, bell peppers and carrots. We peel the carrots, remove the seeds from the bell peppers, and remove the seeds from the apples. I think that these explanations are unnecessary, but I made them just in case, for completely inexperienced cooks. Cut into pieces.
Peel the garlic, wash the fresh herbs and dry lightly. We also wash the hot peppers and remove the seeds. How much hot pepper to take depends on the taste and the spiciness of the pepper itself, so try the pepper before adding it to adjika if you don’t want it to be too spicy. If the pepper is picky, then you can add not a whole pod, but a half.
Now we begin to gradually grind all the prepared ingredients in a meat grinder. First, we pass the tomatoes through a meat grinder.
When all the tomatoes are pureed, pour it into the multicooker bowl and turn on the Frying or Baking mode for 1.5 hours. We do not close the lid so that excess moisture escapes better. Let the tomato puree boil thoroughly.
And we ourselves continue to work with the meat grinder: we grind apples, carrots and bell peppers. Set aside, cover with a lid.
Grind the garlic, hot pepper and herbs. Close carefully so that the aroma does not dissipate. We no longer need the meat grinder; it can be disassembled and washed.
When there are a few minutes left before the end of the regime, and the tomato mass has boiled away by more than half, add rolled apples, carrots and bell peppers to the adjika. Let's boil.
Then add vegetable oil. I don’t like it when there is too much oil in adjika, so I add a third or even a quarter of a glass.
We start the multicooker again for another 1 hour, but this time in the Stewing mode. I also don’t close the lid so that the adjika in the multicooker turns out thicker. It won't hurt to stir the adjika occasionally.
Add sugar, salt, allspice, and coriander to the garlic and herbs.
Add this mixture to adjika 15-20 minutes before the end of cooking.

Classic adjika for the winter

Ingredients:

Tomatoes – 1.5 kg;
Bell pepper (any color and variety) – 2-3 large pieces;
Apples of the Antonovka variety (or any other variety with sourness) - 2 kg;
Garlic – 1 fairly large head;
Salt to taste;
Greens to taste - cilantro, parsley, dill, lovage, celery (a bunch of each or in any other combination);
Spices: peppercorns and powder, cloves, paprika, oregano, bay leaf.

Cooking method:

We thoroughly wash vegetables, apples and herbs.
Let it dry, or wipe it dry with a kitchen towel or microfiber cloth.
We clean the peppers from the stalk and seeds. First cut into strips, then into cubes. Grind in a blender or meat grinder.
Place the resulting mass into the multicooker bowl.
Pour boiling water over the tomatoes for a minute, remove the skin. Grind in a blender or meat grinder.
Add to the bowl with the peppers.
Peel the apples.
Cut into slices.
Grind in a blender or pass through a meat grinder.
Chop the herbs and garlic.
Having combined all the ingredients in the multicooker bowl, add spices and put on the stewing program for 1.5-2 hours.
During this time, sterilize and dry the jars with lids, and prepare the tool for rolling.
After the time has passed, pour the adjika into jars, pasteurize if necessary, placing it in boiling water for a while directly in the jars, or in the oven. Roll up the canned goods.

Homemade adjika from tomato

Ingredients:

tomatoes - 2.5 kg
carrots - 1 kg
bell pepper - 1 kg
apples - 1 kg
sugar - 1 glass
salt - 1/4 cup
vegetable oil - 1 cup
vinegar 9% - 1 glass
garlic - 300 gr.
chili pepper to taste

Cooking method:

Wash and clean all the vegetables. Naturally, we remove the cores from apples, and the partitions and seeds from peppers. After this, chop the vegetables one by one. Here you can use a meat grinder or blender. The blender makes it quite fine, so I prefer an electric grinder.
Place the chopped vegetables in large saucepan, bring to a boil and simmer for about 1 hour.
Pour sugar, salt, vegetable oil and vinegar into the vegetable mixture
Finely chop the garlic (you can also pass it through a meat grinder), and also add it to the almost finished adjika
For spiciness, add hot pepper if desired and to taste. We like it spicy, since it's adjika.
Cook for another 5 minutes and place in sterilized jars.

Raw adjika from tomato

Ingredients:

tomatoes - 1 kg
bell pepper - 2 kg
garlic - 200 gr.
red hot pepper - 250 gr.
vinegar 9% - 200 gr.
sugar - 5 tbsp. l.
salt - 5 tbsp. l.

Cooking method:

Wash, peel and chop all vegetables using a blender.
Chop the garlic.
Pass tomatoes, sweet and bitter peppers through a blender
We clean tomatoes, sweet and bitter peppers, cut them into pieces and grind them using a meat grinder or blender. We pass tomatoes, bell peppers, hot peppers, onions and apples through a meat grinder. Sometimes it happens that hot peppers are difficult to grind in a blender and get stuck - add to it a few tomatoes and the process will go easier
Finally, add sugar, salt and vinegar.
Mix everything well and place in sterilized jars.
You can store such adjika in any other container, but then it will be stored much less. I don’t risk storing adjika with tomatoes and bell peppers for more than a month without sterilization - it may ferment. Read more:
Adjika, of course, turns out to be spicy, because here we will add hot pepper, horseradish, and vinegar. But my family loves spicy food, so we also prepare sizzling adjika. In the end, you can always determine the amount of hot pepper, horseradish and vinegar yourself to get the spiciness and acidity that is comfortable for your stomach.

Simple adjika for the winter

Ingredients:

tomato, 2 kg
carrots, 3 pieces
bell pepper, 1 kg
hot pepper, 5 pieces
garlic, 7 cloves
sugar, 2 tbsp. l.
salt, to taste
greens, to taste
vegetable oil, 1 cup.

Cooking method:

Wash all vegetables.
Cut the tomatoes into 2 or 4 parts, cut off part of the stalk.
Remove seeds and stems from sweet and hot peppers.
Peel the carrots and cut into small pieces.
Finely chop the garlic and herbs with a knife.
Grind all vegetables in a meat grinder or chopper.
Pour vegetable oil into the pan, add all the vegetables except garlic, herbs and spices.
Place on the stove, bring to a boil, reduce the heat and stirring constantly, cook until the desired thickness (let the excess liquid evaporate)
When the mixture is brought to the desired thickness, add herbs, garlic, spices and cook for another 10 minutes.
Pour the finished mixture into sterilized jars, twist, and wrap until completely cool.

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