home » For the New Year » Adjika from tomatoes: the most delicious options. Adjika from tomatoes and garlic

Adjika from tomatoes: the most delicious options. Adjika from tomatoes and garlic

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 into future adjika vegetable oil. 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 stems 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 enhance 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:

Bell 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!

Hello, Dear friends! Today I will present you the most delicious homemade adjika recipes. It is a traditional Abkhaz sauce made from hot peppers and spices.

But our housewives love to experiment and have come up with many recipes for making this sauce with the addition of various vegetables. Such as tomatoes, bell peppers and other products.

In my selection you will see many recipes with various additives to it. There are some that are spicier and some that are not. Can be boiled or made raw. These options, of course, have been tested personally by me and my family, so I can recommend them with peace of mind. All methods are very tasty and worthy of your table.

Personally, I like not very spicy adjika and make it for myself separately, because my family likes it spicier. But if you end up with an overly spicy sauce, just dilute it in tomato paste or ketchup. It won't get any worse, I assure you. It goes great with meat and vegetable side dishes. Even if you just spread it on bread, it will be very tasty.

Be very careful with hot peppers. If you do this without gloves, wash your hands thoroughly afterwards. But it is still better to work with gloves.

My favorite way to make this sauce. Firstly, it is made very quickly, since this recipe is without cooking. Secondly, it turns out incredibly tasty.

Ingredients:

Tomatoes -2 kg
Sweet pepper – 1 kg
Hot pepper - 8-9 pcs.
Garlic – 0.5 kg
Salt - 100 gr

Cooking method:

1. Wash all vegetables and cut into small pieces. Remove seeds from sweet peppers. Wash and chop the hot peppers too. Peel the garlic. Grind all ingredients through a meat grinder or in a blender.

If you want a less spicy sauce, clean it hot pepper from seeds. If you want it spicier, leave the seeds.

2. Then add salt and stir the resulting mixture thoroughly. Place in sterile jars and cover with lids. This sauce should be stored in the refrigerator.

Classic recipe for Abkhazian adjika

This sauce turns out to be very spicy, but at the same time very tasty. It can be added, for example, to . There are many dishes where our adjika will fit.

Ingredients:

Red hot pepper – 500 gr
Garlic – 150 gr
Salt - 50 g
Khmeli - suneli - 2 teaspoons
Cumin (jeera) - 2 teaspoons
Coriander - 2 teaspoons

Be sure to wear gloves when preparing this sauce to avoid burns from the pepper and garlic.

Cooking method:

1. Wash the pepper, cut in half and remove seeds. Peel the garlic.

2. Using a meat grinder, grind the vegetables two or three times. Then use an immersion blender to puree until smooth.

3. Place coriander, cumin and suneli hops in a dry frying pan. Stir and place on the heat for 2-3 minutes to release the oils. Then grind in a coffee grinder.

4. Pour the resulting mixture into adjika, add salt and stir. Then cover with cling film and leave for 5-7 days to ferment. Then transfer to sterile jars, screw on the lids and store in the refrigerator.

The most delicious bell pepper recipe

Here's a very simple one quick option, and the result is excellent. Tomato paste is used here, but you can take tomatoes and grind them yourself until pureed.

Ingredients:

Sweet pepper – 4 kg
Hot pepper – 250 gr
Sugar - 150-200 gr
Tomato paste – 600 gr
Peeled garlic – 500 gr
Parsley and dill - 100 gr
Vinegar 9% – 150 ml
Sunflower oil – 50 g
Salt - 50 g

Preparation:

1. First you need to prepare all the ingredients. Separately, grind sweet peppers, garlic and hot peppers with seeds through a meat grinder. Finely chop the parsley and dill.

2. Add tomato paste, salt, sugar to the pan with sweet peppers, sunflower oil. Mix everything and let it boil for 30-35 minutes.

3. Then add hot pepper, garlic and herbs. Stir and cook for another 10 minutes. Add vinegar at the end.

Adjika for the winter made from tomatoes and garlic without cooking

I offer another simple recipe without cooking. As you understand, this type of preparation is made very quickly, but it turns out delicious. It turns out moderately spicy, moderately salty. Although, you can add salt and sugar to your liking.

Ingredients:

Tomatoes – 1.5 kg
Hot pepper - 1 pc.
Garlic – 100 gr
Salt - 1 heaped teaspoon
Sugar - 2 teaspoons

Cooking method:

1. Wash all vegetables. Cut off the core and bad parts of tomatoes, if you find any. Peel the garlic. Cut the pepper in half and remove the grains.

The tomatoes need to be very ripe, or even substandard, bruised. Only without rotten barrels.

2. Then pass all the vegetables through a meat grinder, add salt and sugar. Mix everything thoroughly, about 5 minutes.

Video on how to make non-spicy adjika from tomatoes and sweet peppers

Ingredients:

tomatoes - 5 kg
sweet pepper - 1 kg
garlic - 200 gr
salt - 10-13 tsp.
sugar - 300-600 gr
vinegar 0.5 - 1 tbsp. (if necessary)
carrots - 1 kg
black peppercorns - 20 pcs
white peppercorns - 20 pcs
allspice – 10 pcs
coriander - 1 tbsp. spoon
ginger - 1 tbsp. spoon
dry mint - 2 tbsp. spoons
fresh dill - 3 tbsp. l.

You will see the cooking method in this video. Everything is very accessible and understandable.

Try cooking this way and you will not be disappointed, as it really turns out very tasty. Mine even like to spread it on bread and eat it just like that, without anything.

Spicy tomato and apple sauce, no vinegar

Another simple one quick recipe. It differs from the previous ones in that we add apples here. It turns out to be a very interesting flavor combination.

Ingredients:

Tomatoes - 3 pcs (medium)
Green apple - 1/2 pcs
Hot red pepper - 1 pc.
Garlic – 5 cloves
Vegetable oil (olive) - 50 ml
Salt - to taste

Cooking method:

1. Rinse all vegetables. Cut the tomatoes into slices. Cut the apples into slices and cut off the core so that there are no seeds. Peel the pepper from seeds and cut into medium pieces. Peel the garlic.

2. Then put everything in a blender - first the tomatoes, then the apples, peppers and garlic. Grind thoroughly until smooth.

3. All that remains is to transfer everything into clean, sterile jars and close with boiled lids. For storage, place in the refrigerator.

A simple and quick recipe for winter adjika with horseradish

Insanely delicious and easy way sauce. Stores wonderfully all winter. Adjika goes very well with bread and lard, it’s simply delicious. This quantity of products yields 3 jars of 700 ml and 1 jar of 500 ml.

Ingredients:

Tomatoes – 2 kg
Bell pepper – 1 kg
Hot pepper - 0.5 pods
Garlic – 200 gr
Horseradish root - 200 g
Salt - 2 tablespoons
Sugar - 3 tablespoons
Vinegar 9% - 1 tablespoon

Cooking method:

1. Wash and dry the tomatoes. Cut out the core and cut them into slices.

2. Peel the garlic. Wash and peel the horseradish roots, removing all black spots. Then rinse them again.

3. Rinse sweet and hot peppers, remove seeds and rinse again. Then cut into slices.

4. Now pass the prepared products through a meat grinder. Add salt and sugar to the resulting mass, then mix well.

5. Then put everything into sterile jars and store in the refrigerator. And the delicious spicy adjika is ready.

Today I have prepared recipes for wonderful and tasty adjika for every taste. Choose and try it. I really like the fact that all the methods are basically quick cooking.

I also have others great recipes preparations for the winter. For example, or canned. You can also look at recipes or. So salt, pickle and preserve with pleasure and then in winter you will not have a shortage of home-grown vegetables.

Enjoy your meal!

Domestic adjika: 12 best recipes for the winter

Homemade adjika: 5 recipes for the most delicious adjika at home for the winter

As you know, real adjika came to us from Georgia itself, which is a thick and quite spicy mass. It is prepared from vegetables such as sweet peppers and chili, with the addition of certain spices. But the one prepared in Russia bears little resemblance to the traditional one, because its main ingredient is tomatoes.

Of course, everyone prepares it in their own way, including onions, carrots, walnuts, green apple, horseradish and so on. Personally, I like to prepare this preparation according to my grandmother’s recipe, as well as bell pepper lecho, because it is my favorite.

It definitely contains fresh fleshy tomatoes and sweet peppers, making raw adjika very aromatic and tasty. It should be stored in the refrigerator, in small jars.

Of course, boiled adjika is also common here, which, unlike raw adjika, needs to be rolled into jars.

So, in today’s article, we’ll look at recipes for homemade adjika, which turns out to be truly delicious and aromatic. Just take it, cook it and try it yourself! Well, if the topic of canning comes up, then you will definitely like cucumber salad for the winter!

Recipe for the most delicious and hot homemade adjika without cooking

Adjika cooked without cooking is quite hot and paste-like. This is a red-orange seasoning with salt, various herbs and garlic. In principle, it is not at all difficult to prepare, despite this, it can easily complement many dishes.

Ingredients:

Tomatoes - 2 kg
bell pepper - 0.5 kg
chili pepper - 3 pcs
garlic - 5 heads
sugar - 1.5 cups
khmeli-suneli - 1 tsp
vinegar 9% - 1/2 cup
salt - to taste.

Cooking method:

First of all, wash all the vegetables in water. Remove the stem from bell peppers and chili, leave the seeds, and cut into medium pieces along with the tomatoes. We also peel the garlic and grind all the chopped vegetables using a blender or meat grinder.

Now we transfer the finished adjika into clean jars, close the lids and put them in the refrigerator. This is a very easy way to prepare adjika, without cooking.

How to cook adjika with horseradish at home

A properly prepared spicy appetizer that goes well with many side dishes. It is prepared from ingredients such as tomatoes, horseradish and garlic. It's very easy to prepare.

Ingredients:

Tomatoes - 2.5 kg
sweet pepper - 1 kg
chili pepper - 3 pcs
horseradish root - 4 pcs
garlic - 3 heads
vinegar - 1.5 tbsp. l
vegetable oil - 1 tbsp. l
sugar - 2 tbsp. l
salt - to taste.

Cooking method:

We wash all vegetables in running water. We remove the stem from sweet peppers and chili, leaving the seeds, there is no need to remove them. Grind in a meat grinder: tomatoes, sweet and chili peppers, peeled garlic and horseradish.

Then add vinegar, vegetable oil, sugar, salt to taste to the twisted mass and mix everything well. Pour the resulting mass into sterilized jars, close the lids and store in the refrigerator.

Cook and eat for your health!

How to cook adjika with apples

This preparation with the addition of apples is best served chilled. It is perfect for both first and second courses, and even simple sandwiches.

Ingredients:

Tomatoes - 1 kg
onion - 200 gr
apples - 200 gr
bell pepper - 400 gr
garlic - 100 gr
sunflower oil - 150 ml
hot pepper - 2 pcs
vinegar 9% - 2 tbsp. l
sugar - 2 tbsp. l
salt - to taste.

Cooking method:

All vegetables except garlic are washed, peeled and cut into fairly large pieces.

After the contents of the pan boil, reduce the heat to low and cook for one hour. After this time, add the garlic, passed through a press, salt, sugar, vinegar and continue to boil for another 1 hour.

Now transfer the hot adjika into sterilized jars, screw on the lids, scald them with boiling water, and leave until they cool completely.

From these ingredients I got three jars of 480 ml each.

Homemade adjika with tomatoes and garlic, without bell pepper

If you suddenly decided to make adjika, but for some reason you didn’t have any bell pepper, don’t worry. After all, this preparation can be prepared without it. Of course, the taste will be slightly different, but the cooking process will be easier.

Ingredients:

Tomatoes - 1.5 kg
red hot pepper - 400 gr
garlic - 300 gr
vinegar - 2 tablespoons
hops-suneli - 1 tbsp. l
coriander - 1 tbsp. l
dill - 1 tbsp. l
salt - to taste.

Cooking method:

Wash the tomatoes in water and cut into medium pieces. Then we grind them together with peeled garlic and hot pepper along with seeds in a meat grinder. Then transfer the entire mass to large saucepan, pour all the necessary spices into it, pour in vinegar and add salt to taste.

Place over low heat, stirring occasionally, bring to a boil and place in sterilized jars, cover with lids, and leave to cool completely.

After the adjika in the jars has cooled completely, we put them in the refrigerator for storage.

A simple recipe for homemade adjika without preservation (video)

Bon appetit!!!

Source: https://moy-povar.ru/domashnyaya-adzhika.html

It is difficult to imagine many dishes without seasonings. Sauces, gravies, and dressings give them additional taste, aroma and make food more appetizing. At any national cuisine there are seasonings. Uyghurs cannot imagine food without losigian; in Russian cuisine, “Cobra” or “Ogonyok” are in demand; in the Caucasus, adjika is served with many dishes.

Essentially, all these seasonings are similar. The main place in them is given to red hot pepper. And the remaining ingredients are added based on national traditions and taste preferences.

Adjika is a mix of hot pepper, red pepper, garlic and salt with the addition of herbs popular in the Caucasus. Most often it is cilantro (coriander), hops-suneli, utskho-suneli (fenugreek).

Real adjika has a thick paste-like consistency. Its color varies from red to green. It all depends on the color of the pepper, as well as the spices that were added during the cooking process.

Tomatoes are not added to classic adjika. But over time, adjika has undergone changes, and housewives began to cook it the way they like best. This is how adjika with tomatoes appeared, which many successfully prepare for the winter.

Adjika from tomatoes for the winter: subtleties of preparation

In addition to tomatoes, you can add other components to adjika: carrots, onions, apples, herbs. But the main place is given to hot pepper and garlic, since adjika should be not only spicy, but also hot. Therefore, when selecting ingredients, take into account the ratio of pepper and other vegetables.
Adjika is prepared in the form of a thick puree or paste. To do this, grind all the ingredients in a blender or meat grinder. To get high-quality adjika, take only ripe vegetables. They may be slightly dented or burst, but should not show signs of spoilage or disease, otherwise this may adversely affect the storage of canned products.
Adjika can be made either very hot or less hot. Therefore, when choosing a recipe, pay attention to the amount of hot pepper and, if desired, reduce it.
Adjika can be raw or boiled. Add enough salt and garlic to the raw one. It must be stored in the refrigerator. For raw adjika, it is better to use a small container so that in an open jar the seasoning has as little contact as possible with air, which can cause it to sour.
Boiled adjika is packaged in glass jars hot and immediately sealed tightly. These canned foods can be stored at room temperature.

Adjika from tomatoes for the winter, boiled

Ingredients:

tomatoes – 1 kg;
bell pepper – 1.5 kg;
hot pepper – 4 pcs. (or to taste);
vegetable oil – 50 ml;
9 percent vinegar - 1 tbsp. l.;
garlic – 300 g;
sugar – 1 tbsp. l.;
salt – 1 tbsp. l.

Cooking method

Prepare sterile jars with lids.
Wash ripe tomatoes. Place them in a bowl and pour boiling water over them. After 2 minutes, cool in cold water and remove the skin. Cut in half, cut out the stems.
Wash the bell and hot peppers, cut them in half, remove the stems and seeds.
Separate the garlic into cloves, peel and rinse cold water.
Grind peppers, tomatoes and garlic through a meat grinder.
Pour the vegetable mixture into a saucepan, put on fire, and bring to a boil. Add salt, oil and vinegar. Simmer over moderate heat for 1.5 hours.
Grind the garlic in a blender or put it through a culinary press. Combine with adjika. Simmer for another 10 minutes. Take a sample and add more salt if necessary.
While hot, place adjika into jars and seal tightly with sterile lids. Turn it upside down and wrap it in a blanket. Leave the adjika until it cools completely.

Note: you can prepare adjika a little differently. First, grind the tomatoes in a meat grinder, pour the tomato mass into a saucepan, put on moderate heat and simmer for 20 minutes. Then grind the pepper and garlic in a meat grinder and add to the tomato mass. Then cook according to the recipe. But in this case, the adjika cooking time can be slightly reduced.

Adjika from tomatoes with apples for the winter, boiled

Ingredients:

tomatoes – 1.5 kg;
bell pepper – 1.5 kg;
hot pepper – 3 pcs.;
carrots – 0.5 kg;
sour apples – 0.5 kg;
garlic – 3 heads;
vegetable oil – 100 ml;
salt – 2 tbsp. l.;
9% vinegar – 50 ml.

Cooking method

Prepare sterile jars in advance.
Start processing vegetables. Wash the tomatoes, cut them in half, remove the stems.
Wash the pepper, cut off the stem with some of the pulp. Cut each fruit in half, remove seeds and membranes.
Wash the apples, cut them into four parts, cut out the seed chambers.
Peel the garlic and rinse with cold water.
Peel the carrots, wash them, cut them into small pieces.
Grind bell peppers, tomatoes, carrots and apples through a meat grinder. Pour the vegetable mixture into a wide saucepan, place over moderate heat, bring to a boil and cook for 50-60 minutes. Stir the puree periodically to prevent it from sticking to the bottom.
Separately grind the hot pepper and garlic in a meat grinder. Add to the rest of the mixture. Immediately add salt and oil. Stir. Simmer over low heat for another 20-30 minutes. If the adjika is not as thick as you would like, extend the cooking time a little. 5 minutes before the end of stewing, pour in vinegar.
While hot, place the adjika into dry, heated jars. Seal tightly with sterile lids. Turn the jars upside down and wrap them well. Leave it like this until it cools completely.

Adjika from tomatoes for the winter with eggplants, boiled

Ingredients:

tomatoes – 1 kg;
hot red pepper – 3 pcs.;
eggplants – 0.5 kg;
bell pepper – 0.5 kg;
garlic – 2 heads;
salt – 1.5 tbsp. l.;
sugar – 1 tbsp. l.;
vinegar - 40 m;
vegetable oil – 100 ml.

Cooking method

Prepare sterile jars with lids for adjika in advance.
Wash the ripe tomatoes and cut out the stems.
Trim the stems of the eggplants. Wash the fruits and cut off the skin. Cut into wide circles. If there are seeds, cover the eggplants with salt and leave under pressure for half an hour. During this time, juice will be released. Rinse the eggplants in cold water and squeeze. The seeds will come out along with the juice.
Peel the garlic and rinse with cold water.
Wash bell peppers and hot peppers, trim the stems, cut each fruit in half and remove the seeds.
Grind the vegetables in a meat grinder. Pour the puree into a wide saucepan. Bring to a boil over moderate heat, add salt, sugar and butter. Cook at low boil for 50-60 minutes. To prevent the mass from burning, it must be stirred periodically. 5 minutes before readiness, pour in vinegar.
Pack the finished adjika into dry jars and seal tightly with lids.
Turn them upside down and cover them with a blanket. Wait until it cools down completely.

Adjika from tomatoes for the winter, spicy, without cooking

Ingredients:

tomatoes – 1 kg;
hot red pepper – 0.4 kg;
garlic – 0.5 kg;
basil, cilantro, parsley - a small bunch each;
khmeli-suneli – 2 tsp;
salt – 1.5 tbsp. l.;
9% vinegar – 50 ml.

Cooking method

Since all vegetables are not pre-cooked, they need to be selected more carefully. Only ripe tomatoes without signs of spoilage are suitable. Wash them, cut them in half, cut out the stems.
Wash the hot pepper, cut it in half, cut out the stalks, and remove the seeds. Before processing peppers, be sure to wear disposable latex gloves, otherwise the burning juice will penetrate the skin and you will feel its pungency for a long time.
Separate the garlic into cloves, peel the husks, and wash in cold water.
Sort the basil, cilantro and parsley, remove wilted and rotten stems, wash thoroughly in several waters. Place on a towel to dry the greens slightly.
Grind vegetables and herbs in a meat grinder. Add suneli hops, salt, and vinegar to them. Mix thoroughly.
Place in clean dry small jars. Seal tightly with tin screw caps. Put it in the refrigerator or put it in a cold cellar.

Adjika from tomatoes with bell peppers for the winter, without cooking

Ingredients:

tomatoes – 1 kg;
bell pepper – 0.5 kg;
chili pepper – 3 pcs.;
garlic – 0.2 kg;
salt – 1 tbsp. l.

Cooking method

Prepare small jars, wash thoroughly, dry by turning them over on a towel.
Wash ripe fleshy tomatoes and remove the stems. Pour boiling water over the tomatoes and leave for 2-3 minutes. Then rinse with cold water and remove the skin.
Wash the pepper, cut in half, remove the seeds. But if you want to get a very spicy adjika, you can leave the seeds.
Peel the garlic and wash in cold water.
Grind all vegetables in a meat grinder. Add salt. Mix well.
Place the adjika into jars and close with screw caps. Put it in the refrigerator.

Adjika from tomatoes with ground paprika for the winter, without cooking

Ingredients:

tomatoes – 1 kg;
ground paprika – 3 tsp;
red hot pepper – 3 pods;
garlic – 0.2 kg;
cilantro – 1 bunch;
suneli hops, coriander, turmeric, cumin - 1 tsp each;
vegetable oil – 50 ml (optional);
salt – 2 tbsp. l.

Cooking method

Wash the tomatoes, cut them in half and remove the stems.
Wash the pepper, trim the stalks, remove the seeds.
Peel the garlic and rinse in water.
Pour boiled water over the spicy spices to make a paste and leave to swell.
Sort the cilantro, remove yellowed or rotten branches, wash in large quantities cold water. Place on a towel and dry.
Grind vegetables and herbs in a meat grinder. Add salt, oil (optional) and spices. Mix well.
Place in clean, dry small jars and close tightly with screw caps. Put it in the refrigerator.

Note to the hostess

There are many recipes for making adjika. You can change the amount of ingredients according to your taste. The main thing is that adjika contains hot pepper, garlic and salt. You can add both fresh herbs and ground spices to adjika.

Store adjika in a dark, cool place - in the refrigerator or cellar. Adjika, hermetically sealed with tin lids, can be stored in a dark place at room temperature, for example in a closet.

Source: http://OnWomen.ru/adzhika-iz-pomidorov.html

It will warm you up in the cold and add some sparkle: adjika made from tomatoes and peppers for the winter. Traditional and unusual recipes for adjika from tomatoes and peppers for the winter

Tasty and healthy adjika is one of the most popular blanks for the winter from tomatoes and peppers. And this is not surprising, given its benefits on the one hand and the significant ease of manufacture on the other.

Adjika from tomatoes and peppers - general principles of preparation

In the very simple recipe adjiki: tomatoes, pepper and salt. But there are a huge variety of different options for additives that give adjika from tomatoes and peppers for the winter various bright shades of taste.

One more nuance must be taken into account before you start choosing a recipe to your taste. Adjika is, of course, a spicy seasoning. But how spicy depends on your desire and your goals.

If you are going to use the sauce as a marinade for meat, it makes sense to make it more spicy, perhaps choosing the one with vinegar.

If you like to flavor a piece of bread, lard or sausage with adjika, it is better to give preference to a softer and thicker sauce, reminiscent not even of a sauce, but of canned vegetable snacks.

Recipe 1. Extra spicy adjika from tomatoes and peppers for the winter “With a spark”

Ingredients

Hot red pepper – 1 kg

Meaty tomatoes – 0.5 kg

Khmeli-suneli, dry cilantro - about a handful

Walnuts - about 10 kernels

Salt - to taste

Cooking method

Scald the tomatoes with boiling water and immediately immerse them in cold water, then remove the skin from them, picking it up near the stalk.

Cut the tomato into 4-6 pieces and remove the seeds along with the liquid in which they are located. All you need is the pulp.

Remove seeds and stems from hot peppers.

Dry the walnuts in a frying pan without oil (or in the microwave), peel off the skins. Grind the nuts in a mortar or coffee grinder.

Pass hot peppers and tomatoes through a meat grinder, add herbs and nuts, and add salt. Mix the mixture thoroughly and pour into jars. This adjika should be stored in a cool place.

Recipe 2. Delicious, despite the name, adjika made from tomatoes and peppers for the winter “Hrenovina”

Ingredients

Tomatoes – 2 kg

Hot pepper – 0.5 kg

Horseradish root – 0.3 kg

Garlic – 3 heads

Salt - to taste

Dry herbs to taste - a handful

Cooking method

Wash all vegetables. Peel the pepper. Cut the tomatoes into 4 parts, cut out the stalk, you don’t have to remove the seeds. Peel the horseradish root and garlic too. Pass the vegetables through a meat grinder, season with salt and dry herbs (cilantro, basil, suneli hops - optional or a mixture). Can be used fresh herbs, but then adjika will be stored less.

And another unusual version of the famous sauce.

Recipe 3. Adjika from tomatoes and peppers for the winter with gooseberries

Ingredients

Tomatoes - 3 kg

Sweet pepper – 1 kg

Hot pepper – 4 pods

Gooseberries – 1 kg

Walnuts – 10 pieces

Fresh mint, parsley and basil - a bunch

Garlic – 4 heads

Vegetable oil - glass

Salt - to taste

Cooking method

Wash vegetables, herbs and berries, remove the skins from tomatoes. Remove seeds and stems from peppers. Remove the dry “spout” and stem from the gooseberries. Dry the nuts in a frying pan, in the oven or in the microwave and remove the skins.

Then grind them into flour using a mortar and pestle or coffee grinder. Pass all solid ingredients through a meat grinder twice, add salt and oil, transfer to sterilized jars and cover with lids.

The snack should be stored in the refrigerator.

This preparation can be stored not in the refrigerator, but in a cellar or other cool place.

Recipe 4. Adjika from tomatoes and peppers for the winter “With horseradish”

Ingredients

Tomatoes – 2 kg

Sweet bell pepper – 1 kg

Hot pepper – 0.5 kg

Horseradish – 0.3 kg

Garlic – 5-6 heads

Vinegar - one and a half glasses

Dry greens

Cooking method

Wash all vegetables. Remove stems and seeds from peppers and tomatoes. Peel the horseradish and garlic. Pass the vegetables through a meat grinder twice with the finest grate.

Add vinegar, salt and herbs to the vegetables, place in an enamel or glass pan and place on low heat.

Stirring, bring the adjika to a temperature when steam begins to rise above the pan (about 60 degrees) and place the hot mixture in sterilized jars.

Recipe 5. Adjika from tomatoes and peppers for the winter “Apple Orchard”

Sour apples and tarragon give the seasoning an original taste.

Ingredients

Tomatoes – 2 kg

Sweet pepper – 1 kg

Hot pepper – 3 pods

Apples – 1 kg

Carrots – 0.5 kg

Garlic – 3 heads

Vinegar – 1 glass

Sugar – 100 g

Salt – 5 tablespoons

Vegetable oil – 1 cup

Dry tarragon (tarragon) – half a handful

Cooking method

Wash vegetables and fruits. Peel the tomatoes and remove the seeds. Peel the pepper. Cut out the center of the apples. Peel the carrots. Pass vegetables and apples through a meat grinder. Chop the garlic with a knife. Add to mixture. Put tarragon, vinegar, butter, sugar and salt there.

Cook adjika over low heat with stirring for 15 minutes. Place while hot into jars.

Recipe 6. Adjika from tomatoes and peppers for the winter with carrots and onions

Ingredients

Tomatoes – 3 kg

Sweet pepper – 1 kg

Hot pepper – 3 pods

Carrots – 1 kg

Onion – 0.5 kg

Garlic – 5 heads

Vegetable oil – one and a half cups

Vinegar – 1 glass

Granulated sugar – 1 cup

Salt - about a quarter cup

Cooking method

Wash and peel the vegetables thoroughly. Remove skins and seeds from tomatoes. Pass all solid ingredients, including onions and garlic, through a meat grinder. Place in a bowl and cook over low heat for 30 minutes.

Add oil and vinegar to the mixture. Cook for another half hour. After this, add salt, add sugar and cook, stirring, for about an hour. As a result, the mass should decrease in volume by one and a half times.

Divide adjika into jars. Store in a cool place.

Recipe 7. Adjika from tomatoes and peppers for the winter with plums

Plum gives the sauce an amazing taste, amazing aroma and a pleasant hue.

Ingredients

Tomatoes – 2 kg

Plum variety “Hungarian” – 2 kg

Bell pepper – 4 pieces

Hot pepper – 2 pods

Garlic – 4 heads

Blend of herbs (thyme, tarragon, cilantro, basil, etc.)

Salt - a quarter cup

Sugar - glass

Cooking method

For adjika made from tomatoes and peppers for the winter, it is better to take plums with an easily separated pit, this will significantly simplify the technology. But you can use other dark plums.

Wash and peel all fruits. You don't have to remove the seeds from the tomatoes, but you do need to peel off the skins. Remove seeds from peppers and plums. Pass the plums, tomatoes and peppers through a meat grinder, preferably twice, and put on fire.

Boil the resulting mass for about 10 minutes. Peel the garlic and chop it with a knife. Add to the seasoning and cook for two minutes. Add salt, sugar and herbs, remove from heat after a minute. Place into sterilized jars.

Store in a cool place.

If this seasoning is cooked longer, its color will change and become dark burgundy.

Recipe 8. Adjika from tomatoes and peppers for the winter with cherry plum

This seasoning has a very “Georgian” taste, spicy and sour.

Ingredients

Tomatoes – 1 kg

Cherry plum – 2 kg

Sweet pepper – 2 pieces

Hot pepper – 2 pods

Garlic – 4 heads

Dry herbs: cilantro, suneli hops, parsley - a handful

Cloves, cumin - about a teaspoon

Cooking method

Wash all vegetables and plums. Remove the skins from the tomatoes, you can leave the seeds. Remove the stems and seeds from the peppers, remove the seeds from the cherry plums. Peel the garlic, divide into cloves.

Pass tomatoes, cherry plum, garlic, herbs and pepper through a meat grinder. Transfer to an enamel or glass fireproof pan or bowl and put on fire. After boiling, add salt and sugar, cloves and cumin and cook for 20-30 minutes.

Place into sterilized jars. Can be stored in a cool place.

Recipe 9. Adjika from tomatoes and peppers for the winter “Eggplant”

Eggplant gives this sauce a pleasant bitterness and Georgian flavor.

Ingredients

Tomatoes – 2 kg

Sweet pepper – 1 kg

Hot pepper – 3 pods

Garlic – 6 heads

Eggplants – 1 kg

Vinegar – half a glass

Vegetable oil – 1 cup

Dry herbs (suneli hops, thyme, tarragon, cilantro, etc.) - to taste

Salt, sugar - to taste

Cooking method

Wash the vegetables thoroughly and inspect them to ensure there are no spoiled areas. Remove the skin from the tomatoes, remove the seeds and stems from the peppers, and cut off the stem and the hard part right under it from the eggplant. Peel the garlic.

Pass vegetables and garlic through a meat grinder. Add vegetable oil and herbs and put on fire. Boil the mixture for about half an hour or 40 minutes, then add salt, sugar and vinegar and simmer for another 10 minutes. The seasoning should be placed in jars while still hot.

Can be stored in a cool place.

Recipe 10. Adjika from tomatoes and peppers for the winter “Team”

Sometimes you can find such a multi-component composition that the concept of adjika begins to blur somewhat. But the taste turns out to be more multifaceted, and the nutritional value– higher.

Ingredients

Tomatoes – 3 kg

Sweet pepper – 0.5 kg

Hot pepper – 3 pods

Zucchini – 2 kg

Garlic – 5 heads

Carrots – 0.5 kg

Parsley root - one piece

Celery root – 0.2 kg

Spicy herbs, fresh or dried, any - to taste

Salt – 4 tablespoons

Vegetable oil - glass

Sugar – half a glass

Cooking method

Wash all the vegetables, peel the zucchini, garlic and roots, and peel the tomatoes. If you take fresh herbs, you should immerse them in cold water for a few minutes, and only then wash them under running water. Then you will most likely be able to wash away all the dirt.

Cut all the vegetables and then pass through a meat grinder twice. It is also better to chop fresh herbs along with all the vegetables.

Place the mixture in a saucepan, add vegetable oil and simmer for about an hour over low heat. At the end of cooking, add salt. Transfer the hot seasoning into sterilized hot jars. You can store this preparation not in the refrigerator, but in some cool, dry place.

Adjika from tomatoes and peppers for the winter - tricks and tips

Vegetable selection

During a crisis, not everyone can afford to buy excellent vegetables - the price for them can be too steep. But you still need to choose the highest quality vegetables available for adjika from tomatoes and peppers for the winter. If the choice is between more beautiful, but small and slightly wrinkled, but fleshy, then you need to choose the latter. Thin-walled tomatoes will not make a good sauce.

Of course, as with any workpiece, it is necessary to cut off any wrinkled or damaged areas. Otherwise, under the influence of putrefactive bacteria nesting on one tomato, the entire batch of canned food will be spoiled, and perhaps completely unusable. It's not worth the risk.

As for hot peppers, depending on the recipe, both green, in the technical maturity phase, and red, biologically mature peppers can be used. If the recipe doesn't say anything, you need red hot pepper.

If the recipe specifies bell peppers, or plums, or apples, choose beautiful fruits with dense, thick flesh that are not damaged, not bruised, not rotten. Inspect root vegetables especially carefully: carrots, horseradish, parsley, onions, garlic, celery. They must not be damaged.

Utensils and utensils

Like any dish made from vegetables containing acid, it is advisable to cook adjika from tomatoes and peppers for the winter in glass or enamel containers.

If the dish requires heating, it is better to stir it with a wooden spatula.

Adjika is a very hot seasoning. To avoid prolonged contact of hot peppers with your hands, wear rubber gloves. Try not to touch your face during the cooking process, take care of your delicate skin.

Jars for adjika from tomatoes and peppers for the winter needs to be sterilized.

There are several methods for this.

1. In a saucepan (the most common one. Place a napkin on the bottom of the saucepan. Place the jars and lids so that they do not touch each other. Boil the jars and lids for 5 minutes.

2. Place the jars, necks down, on the oven rack so that they are not touching. Set the temperature to 50 degrees, hold for 5 minutes, then 150 for 10 minutes. Turn off the oven and let the jars cool slightly, opening the door slightly.

3. Place the jars in the microwave, pouring one finger's worth of water into them. Sterilize at 750 W for 3-4 minutes.

Whatever sterilization method you choose, do not forget to wash the jars of soda first.

You can’t put anything into newly sterilized jars; you need to let them cool to an acceptable temperature, and then pour hot adjika from tomatoes and peppers for the winter. If you prepared cold adjika (without boiling) and intend to store it in the refrigerator, cool the jars to room temperature.

Prepare delicious adjika at home to pamper your family all winter with fresh, aromatic seasoning from ripe, full summer sun vegetables

- This is the national seasoning of Abkhazian cuisine. This is very ancient and famous, one of best dishes, which the culinary traditions of the Caucasus presented to us. According to the classic recipe, adjika was prepared from dried hot pepper, ground with salt, garlic and coriander seeds. And Georgian cuisine is characterized by the use of cilantro.

Nowadays, the classic composition of adjika has undergone many changes. What is not added to it: tomatoes, eggplants, carrots, zucchini, apples, walnuts. In some adjika recipes you can find pumpkin, beets, mushrooms, plums, gooseberries, berries chokeberry. Each housewife adds something of her own. One thing that remains constant about adjika is its pungent taste.

Homemade adjika is a tasty addition to poultry, meat, fish and vegetables. Spicy, aromatic, this seasoning can add a spicy kick to every dish. Many housewives make preparations from adjika for the winter. Some recipes require cooking and sterilization, while in others the finished seasoning is not subjected to heat treatment.

If you have never prepared adjika at home, master the recipes for this amazing seasoning with us. Their extraordinary variety will allow you to find something special for your culinary diary. A useful tips How to prepare delicious adjika for the winter will help you immerse yourself in an exciting culinary journey, the result of which will be treasured jars with a wonderful seasoning.

10 adjika recipes for the winter

Recipe 1. Abkhazian adjika classic

Ingredients for 3 half-liter jars: 2 kg of hot pepper, 1.5 cups of finely ground salt, a glass of seasonings (coriander, suneli hops and dried dill), 1 kg of garlic and fresh herbs if desired (parsley, cilantro, dill).

To protect your hands from the “explosive” mixture of pepper and garlic, be sure to wear rubber gloves. It is advisable to dry the hot pepper for several days, but you can do without it.
Peel the garlic. Cut off the tails of the peppers and remove the seeds. Pass all prepared ingredients, including spices, through a meat grinder several times, mix thoroughly, add salt and mix again.
Abkhazian adjika is scorchingly hot, so it can only be consumed by people with impeccable health. To soften the taste, you can replace some of the hot pepper with paprika or sweet bell pepper, for example, take 1.5 kg of paprika and 0.5 kg of hot pepper.

Recipe 2. Spicy adjika - a simple and quick recipe

Ingredients for 2 half-liter jars: 0.5 kg sweet bell pepper, 0.5 kg carrots, 0.5 kg garlic, 0.5 kg ripe apples, 2.5 kg of red ripe tomatoes, 0.7 cups of 6% or 9% vinegar, 250 g of sunflower oil, 4-5 pods of hot hot pepper, 2 tablespoons of salt, 200 sugar.

Rinse apples, tomatoes, carrots and sweet peppers well, mince them, mix thoroughly and cook in a large saucepan for 2 hours.
Grind the hot pepper in a meat grinder and add to the boiling fruit and vegetable mixture. Send sugar and sunflower oil there. Cook adjika for another 40 minutes.
At the very end, add salt, vinegar and garlic. Mix adjika thoroughly, pour into sterilized jars and roll up.

Recipe 3. Adjika with zucchini

Ingredients for 3 half-liter jars: 3 kg of zucchini, 0.5 kg of sweet bell pepper, 0.5 kg of juicy carrots, 1.5 kg ripe tomatoes, 1 cup garlic, 0.5 cup sugar, 2.5 tablespoons salt, 2.5 tablespoons hot red pepper, 1 cup vegetable oil.

Wash all vegetables. Peel the carrots, remove the bell pepper from the stalk and seeds.
Make cross-shaped cuts on the tomatoes with a knife, pour boiling water over the fruits and immediately plunge into cold water - this way the skin will be removed very easily and quickly.
Grind all vegetables, except garlic, in a meat grinder. TO vegetable puree add salt, granulated sugar, vegetable oil and cook for 40 minutes.
Cool the mixture slightly, mix with ground hot pepper and garlic passed through a press.
Boil the adjika for another 10 minutes, place in sterilized jars and roll up the lids. Adjika with zucchini turns out amazingly tasty and tender.

Recipe 4. Georgian green adjika with nuts without cooking

Ingredients for 2 half-liter jars: 900 g of celery, 300 g of parsley, 600 g of cilantro, 300 g of green bell pepper and 300 g of hot capsicum, 6 heads of garlic, 120 g of salt, 1 bunch of mint, 1 cup of walnuts, ground black pepper to taste.

Sort the greens, soak for 10-15 minutes in cold water and rinse thoroughly. To remove excess moisture, place the greens on a dry cotton towel.
Peel the garlic and wash it. Wash the hot and sweet pepper pods, cut off the stems and shake out the seeds. To protect your hands from getting burned, be sure to wear gloves.
Grind all prepared ingredients (greens, peppers, garlic, nuts) using a blender or food processor.
Add black pepper and salt to the resulting mass, mix well, place in clean jars and store in the refrigerator.

Recipe 5. Adjika with horseradish without cooking

Ingredients for 3 half-liter jars: 300 g of horseradish root, 300 g of garlic, 300 g of hot hot pepper, 2 kg of red juicy tomatoes (not damaged or crushed), 1 kg of sweet fleshy bell pepper, 1 glass of salt, 1 glass of 9 % vinegar.

Rinse all vegetables thoroughly in water. Remove the skins from the tomatoes. Seeded sweet and hot peppers, together with tomatoes, horseradish and garlic, pass through a meat grinder.
Salt the resulting mass, season with vinegar and mix well. Adjust the amount of seasonings based on your own taste. You can add less vinegar and salt.
Ready raw adjika Place in dry, sterilized jars, cover with plastic lids and store in the refrigerator.

Recipe 6. Adjika from tomatoes and garlic for the winter

Ingredients for 4 half-liter jars: 3 kg of tomato, 1.5 kg of bell pepper, 7 tablespoons of sugar, 7-8 cloves of garlic, 5 tablespoons of salt, 150 ml of vinegar, half a hot capsicum - optional.

Rinse all vegetables thoroughly. Peel the tomatoes, cut into slices and grind in a meat grinder. Place in a large cauldron and place over medium heat.
Cut off the stems of bell peppers and shake out the seeds. Grind in the same way as tomatoes.
Hot peppers can be minced whole, with seeds and core - the adjika will be spicier and more aromatic. And to prepare a seasoning with a delicate taste, it is better not to add hot pepper.
Place the ground garlic in a bowl with hot pepper.
When some of the liquid has evaporated from the tomatoes, add bell peppers to them and continue to evaporate the water, being sure to stir the vegetables.
After 20 minutes, add hot peppers and garlic to the cauldron. It is better to add salt, sugar and vinegar in portions, taking a sample each time, at the very end of cooking.

Recipe 7. Adjika from green tomatoes

Ingredients for 3 half-liter jars: 1 kg of carrots, 1 kg of sweet bell pepper, 2.5 kg of green tomatoes, 1 kg of sour apples, 1 glass of sunflower oil, 200-300 g of garlic, 1 glass of sugar, 50 g of salt, 80 ml 9% vinegar.

Wash vegetables and apples, peel and finely chop. Carrots can be grated.
Add sugar, salt and sunflower oil. Simmer for an hour.
Shortly before the end of cooking, add vinegar and pressed garlic to the pan.
Distribute the finished adjika into clean jars or bottles, roll up the lids and store in a cool place.

Recipe 8. Adjika with chili pepper

Ingredients for 5-6 half-liter jars: 2-3 chili peppers (fresh or dry), 2 kg of ripe juicy tomatoes, 1 kg of bell pepper, green sweet and sour apples, onions and carrots, 100 g of garlic, a glass of sugar , half a glass of salt, 0.5 liters of odorless vegetable oil.

Grind all vegetables, except tomatoes and chili peppers, in a meat grinder. You can also use a blender, the only condition is that you should not turn the vegetables into puree.
Scroll the peeled tomatoes through a meat grinder, put the resulting puree into an enamel pan, put it on the fire, and when the tomato mass boils, add the chopped vegetables.
Next, pour in the vegetable oil, add salt, sugar and cook the vegetables for about an hour. 5 minutes before readiness, add the garlic passed through a press.
Pour hot adjika into clean jars, tighten and leave under a warm blanket for at least 12 hours.

Recipe 9. Adjika with apples and tomatoes for the winter

Ingredients for 7-8 half-liter jars: 5 kg of tomatoes, 1 kg of carrots, 1 kg of apples, 1 kg of sweet pepper, 0.5 kg of granulated sugar, 150 g of hot pepper, 0.5 l of vegetable oil, 300 g of garlic, salt and vinegar to taste.

Rinse all vegetables. Cut the sweet pepper into halves, remove the seeds and rinse well again. Peel the carrots. Remove the cores from the apples.
Cut all vegetables into small pieces. Divide the hot pepper into two parts (it is advisable to do this with gloves).
Grind all prepared vegetables, except garlic, in a meat grinder. Grind the garlic with salt in a mortar.
Mix the vegetable puree (do not add garlic) thoroughly in a bowl, add granulated sugar and a little salt. Stir again, pour into a thick-bottomed cauldron, put on fire, and when the tomato mass boils, add vegetable oil.
Cook the adjika for an hour, stirring occasionally with a wooden spatula.
Now you can season the future preparation with garlic, vinegar, salt and then boil for another 1 hour. Be sure to taste the adjika: add more vinegar and salt if necessary.
Pack the finished seasoning into heated, clean, dry jars and seal with lids.

Recipe 10. Adjika with beets

Ingredients for 12-13 half-liter jars: 5 kg of ripe tomatoes, 4 kg of beets, 1 kg of carrots and bell peppers, 200 g of garlic, 4 pods of hot pepper, 200 ml of vegetable oil, 150 g of salt and sugar, 150 ml 6% table vinegar.

Rinse all vegetables thoroughly, peel and mince. You can also use a food processor or blender. The main thing is not to turn your vegetables into puree.
Place the vegetable mass in a large cauldron and cook for an hour and a half, remembering to constantly stir the adjika.
Then add salt, sugar and vegetable oil. 30 minutes before the end of cooking, pour in the vinegar.
Place the hot adjika in dry sterilized jars, roll it up, and wrap it in a warm blanket for at least 10 hours.

1. If you remove the seeds from hot peppers, adjika will turn out less spicy. You can use both fresh and dried fruits. And to soften the taste, replace some of the hot pepper with paprika, carrots or sweet pepper.

2. Classic recipe adjiki involves using only coarse salt, without iodine and other additives.

3. It is better to grind herbs, spices and garlic for adjika in a mortar. Go well with hot seasonings: dill, marjoram, Bay leaf, savory, basil, cumin, coriander, Imeretian saffron and utskho-suneli (blue fenugreek).

4. To give adjika a brighter and richer aroma, spices and seasonings need to be lightly heated in a dry frying pan without oil. It is better to choose garlic that is hot and has a purple tint.

5. Vegetables are usually minced, chopped in a food processor, or finely chopped with a knife. But if you use a blender, be careful not to puree the vegetables.

6. Tomatoes need to be ripe and fleshy. Watery varieties are not suitable for adjika - the seasoning will turn out watery, although this will not affect the taste. But overripe or damaged tomatoes can ruin the harvest.

7. To store adjika for a long time, roll up the jars with metal lids. Blanks with nylon lids can only be stored in the refrigerator.

The spicy seasoning, the appearance of which we owe to Abkhazian shepherds, has become a favorite in many families. When a jar of homemade adjika– bright, spicy, aromatic, there is no doubt that this wonderful appetizer will give any dish an appetizing appearance and a unique taste.

Each housewife has her own favorite recipes for preparing adjika for the winter. Experiment, add different spices, and you will find your own special, unique composition of this spicy sauce. Have delicious homemade preparations!

Views