An easy tomato adjika recipe for the winter. Dry cooking method in Georgian style

Prepare delicious adjika at home to pamper your family all winter long with a fresh, aromatic seasoning made from ripe, sun-filled vegetables.

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

Nowadays classic composition adjiki 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 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 garlic and fresh herbs optional (parsley, cilantro, dill).

To protect your hands from the “explosive” mixture of pepper and garlic, be sure to wear latex 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 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.

Apples, tomatoes, carrots and Bell pepper rinse well, mince, 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 of ripe tomatoes, 1 cup of garlic, 0.5 cups of sugar, 2.5 tablespoons of salt , 2.5 tablespoons of hot red pepper, 1 cup of 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 glass 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.
Place the finished raw adjika 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 carrots, 1 kg sweet bell pepper, 2.5 kg green tomatoes, 1 kg sour apples, 1 glass of sunflower oil, 200-300 g of garlic, 1 glass of sugar, 50 g of salt, 80 ml of 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, place the resulting puree in enamel pan, put on fire, and when the tomato mass boils, add 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 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 of 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. The classic adjika recipe involves using only coarse salt, without iodine or other additives.

3. It is better to grind herbs, spices and garlic for adjika in a mortar. Pairs well with spicy seasoning 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 keep adjika for a long time, seal the jars with metal lids. Blanks with nylon covers 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 appears on the table - bright, spicy, aromatic, you can no longer doubt that this wonderful snack 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!

Homemade adjika is much tastier store-bought sauces. At the same time, it is healthier, because it contains no preservatives. Adjika can be prepared to suit absolutely every taste: sweet, spicy, boiled, raw, only with vegetables or with the addition of fruits. This seasoning is also suitable for meat dishes, it is good to flavor spaghetti; adjika can also be used when baking pizza. Adjika will also help out if there is absolutely no food in the house, but you really want to eat. A slice of black bread spread with spicy adjika with a slice of lard placed on top - there is nothing tastier than this sandwich!

How to prepare adjika - necessary ingredients

Almost all vegetables, herbs and spices are used for adjika. basis homemade sauce Mostly they are tomatoes, but sometimes they are replaced with tomato paste. It is better to take vegetables even if they are a little overripe, so the adjika will turn out juicier. Spices and herbs can be varied, i.e. Add more or less of them to each specific recipe - as you wish.

How to cook boiled adjika with tomatoes, apples and garlic

For adjika, take 5 kg of tomatoes, 0.5 kg of onions, sour apples, carrots, bell peppers. Grind everything in a meat grinder.
Also chop 5 pieces of hot pepper.
Pour 2 cups of vegetable oil into the vegetable mass and add 2 tablespoons of sugar and the same amount of salt.
Cook adjika over low heat for 2 hours, and then add garlic crushed in a press (8-10 cloves).
Boil for another 20 minutes.
Place the adjika into sterilized jars and close them with lids.
When the workpiece has cooled, transfer it to the cold.

How to cook boiled adjika with zucchini and sweet peppers

Cut into pieces:

zucchini – 5 kg;
red sweet pepper – 1 kg;
apples – 1 kg;
carrots – 1 kg.

Grind everything in a meat grinder along with:

garlic – 200 g;
hot pepper – 300 g;
parsley and dill - 1 large bunch each.

Transfer the mixture to a saucepan and add: sugar – 200 g, salt – 100 g, vinegar 9% – 5 tbsp, vegetable oil – 500 ml. Boil adjika for 3 hours, and then put it in jars. Keep the sauce refrigerated.

How to cook boiled adjika with eggplants

Take 2 kg of tomatoes, 1.5 kg of sweet peppers, 2 kg of eggplants, 2-3 pcs. hot pepper, 1 cup garlic cloves.
Grind everything in a meat grinder, and before doing this, boil the eggplants for 10 minutes.
Season the vegetable mass with salt - to taste, ground pepper– to taste, vegetable oil – 1 cup, vinegar – 3/4 cup.
Boil adjika for 1 hour, and then roll it into sterilized jars.

How to cook boiled adjika with beets

For adjika, grind in a blender or meat grinder:

sweet pepper – 1 kg;
onion – 1 kg;
carrots – 1 kg;
beets – 1 kg;
tomatoes – 6 kg;
hot pepper – 3 pcs.

Mix everything with salt (3 tbsp), sunflower oil - 0.5 cup, vinegar - 1 cup. Cook adjika for 2 hours. Pour into jars and let cool. Transfer to the refrigerator.

How to cook raw adjika with horseradish

Grind horseradish root - 300 g, fresh tomatoes - 3 kg, garlic - 300 g.
Add 2 tbsp to vegetables. salt and 200 ml vinegar 6%.
Stir the adjika and let it brew in the cold for 7 days.
Then pour it into jars and keep it under a nylon lid in the refrigerator.
This adjika becomes tastier the longer it infuses. Shelf life raw adjika– 2-3 months.

How to cook adjika with tomato paste

For this delicious adjika you need to purchase tomato paste of the highest quality, i.e. without starch in its composition. You will need 500 ml of paste. Mix it with vegetables chopped in a meat grinder:

large sweet pepper – 15 pcs.;
hot pepper – 5 pcs.;
fresh parsley - 2 large bunches;
garlic cloves – 300 g.

Also add:

granulated sugar – 100 g;
salt – 80 g;
vinegar 9% strength - 100 ml;
vegetable oil – 400 ml.

Cook adjika for 30 minutes over low heat. Stir it constantly so that the thick mass does not burn. Place in jars and store in the refrigerator. If you want to stock up on this delicacy for future use, then preserve adjika in sterilized jars.

You can see another recipe for delicious adjika with plums in the video.

Any adjika must contain three mandatory ingredients: red pepper, garlic and salt.

If the preparation is made, but it turns out to be spicy, it’s even impossible to eat, apples will help with the taste of spiciness. You need to add one chopped apple to the finished adjika.

All ingredients must be crushed.

Preparing the dishes

The first stage of any preparation is preparing the dishes. To prepare adjika at home, it is best to take enamel dishes and a large iron basin. It will be more convenient to cook in it.

Enameled pans are needed to prevent the chemical process from occurring during fermentation. There is no need to use plastic at all. Take only wooden spoons. If you follow all the above rules, then, undoubtedly, your homemade adjika will turn out to be delicious, juicy and finger-licking.

Recipe 1: Adjika at home Caucasian

One of simple ways burning adjika at home. It won't take up much of your time.

Ingredients:

Hot pepper 300 gr.;

4 sweet peppers;

1 head of garlic;

A bunch of cilantro;

Greens to taste;

Basil, preferably purple;

2 tbsp. l. salt.

Preparation:

First, take the sweet pepper, wash it well and remove the seeds. Then cut the hot pepper into large pieces about 3x3. Choose its proportion yourself, depending on your taste. If you prefer homemade adjika to spicy, then take 300 g, but if, on the contrary, then 200 g will be enough.

The next step is to put all the pieces in a cup and grind them in any way you wish, but it is better to use a blender until homogeneous mass. You can do this with a meat grinder, but it will skip pieces, and it is desirable that it turns out to be porridge; then you can make the mixture liquid using a regular spoon.

The resulting mass should be salted and then mixed well so that the salt does not remain in one place, but dissolves throughout the mixture. Some people add pepper at this stage, but this is not necessary, because the adjika will turn out to be spicy, and the pepper will only overwhelm the whole taste.

And lastly, put everything into jars. It’s better to take small jars, they won’t take up much space, and adjika will last longer. Of course, it would be ideal to immediately lower it into the cellar, but if this is not possible, then it is also good to preserve in the refrigerator. Don’t rush to open it, let it stand for 40 days, soak, and only then you can add it to food.

Recipe 2: Homemade adjika with nuts

One more delicious preparation is adjika with nuts.

Ingredients:

3 bell peppers;

Walnuts 250 gr.;

Head of garlic;

3 spicy fresh peppers;

3 tsp. coriander;

1 tbsp. l. khmeli-suneli;

A pinch of cinnamon;

5 tsp. salt.

Preparation:

The sweet pepper needs to be well peeled and chopped. Mix the resulting mass and add fresh hot peppers and nuts to it, add garlic here, and grind again, the result should be a liquid mixture.

Next, add ground coriander, suneli hops and salt, and mix thoroughly for 10 minutes so that all the spices dissolve. All the homemade adjika is ready, all that remains is to pour it into jars.

This adjika should be put into bottles, it will even be better, because it can be stored in the refrigerator. Adjika made at home in this way with nuts is ideal for adding to various dishes.

Remember that the nuts must be finely chopped.

Recipe 3: Adjika at home in Armenian style

Easy cooking method homemade adjika- in Armenian. It will require a minimum amount of products. And adjika will turn out tender, tasty and a little hot.

Ingredients:

6 kg ripe tomatoes;

500 gr. Hot pepper;

Garlic 1 kg;

1 tbsp. l. salt.

Preparation:

First of all, you need to rinse the tomato and pepper well. Then grind the contents with a meat grinder or blender, and leave the resulting mixture covered in a dark place for two weeks, but you must remember to stir the mass every day. Don’t be afraid that everything will turn sour; this stage of cooking is necessary for the peppers to release their juice and for the tomato to be saturated with it.

After this, on the 15th day, put the adjika into jars and store in a cool place.

The recipe, as you can see, is simple, but it has a secret: you need to salt the tomatoes before adding pepper; if you do the opposite, the taste of salt will not be felt and the tomatoes will turn out tasteless.

This recipe is considered the simplest; the only difficulty is that you need to stir the mixture every day. But many lovers say that everyone will like this homemade adjika, as it turns out juicy, slightly hot, and looks appetizing. You can add it to any dish.

Recipe 4: Homemade adjika for men

Every girl knows that you can win a man's heart through your stomach. And all housewives should take note, good recipe Adjika preparations at home for men. It will be difficult to do this, but you can try for the man you love.

Ingredients:

2 kg of tomatoes;

10 pieces. bell pepper;

20 pcs. hot pepper;

100 gr. garlic;

Horseradish roots 4 pcs.;

Parsley dill;

4 tsp. Sahara;

2 tbsp. l. salt;

Vinegar 9%.

Preparation:

The first step is to wash all the products so as not to waste your precious time later. Then take all the vegetables and chop them, add salt to the mixture, then sugar. The mixture is ready, now mix everything together, you can put it on slow fire so that the salt and sugar dissolve. The resulting mass must be poured into an enamel pan and left to infuse for 3 days in a dark place.

On day 4, take out the pan and pour 5 tablespoons of 9% vinegar into the mixture. Then you need to mix everything and leave it to infuse for about 10 minutes, only then you can start putting it into sterilized jars. Be sure to tighten them well.

Recipe 5: Adjika at home, hot-sour-sweet

It can be added to both soup and main courses.

Ingredients:

Overripe tomatoes 1 kg.;

Sweet red pepper 300 gr.;

Onions 200 gr.;

Antonov apples 200 gr.;

Garlic to taste, but no more than 2 heads;

Hot pepper 4 pcs.;

Salt 3 tbsp. l.;

6 tbsp. l. vinegar 9%;

4 tbsp. l. Sahara.

Preparation:

Take all the ingredients except the last three and grind everything with a meat grinder. Then pour the entire mixture into the prepared bowl and cook over medium heat, but do not forget to stir every hour.

While everything is cooking, chop the garlic along with hot pepper into a separate pan, but it must be pitted. Slowly pour the resulting mixture into the boiling tomatoes, immediately add sugar, vinegar and salt, and cook over low heat for 30 minutes, but also do not forget to stir.

After the homemade adjika has cooled, pour it into sterilized jars. Keep refrigerated.

Recipe 6: Homemade adjika with apples

We will pay special attention to the popular and one of the most good options adjika with apples. It turns out tasty and spicy, it can even be used as a separate dish, or as a side dish for meat and other dishes.

Ingredients:

Red ripe tomatoes 3 kg;

1 kg of sweet pepper (preferably red, but not essential);

500 g sour apples;

2 pcs. carrots, but big ones;

200 g garlic;

Hot pepper (don't like it very much) spicy adjika, put less) 100 g;

1 tbsp. sunflower oil;

Black pepper (at your discretion);

Salt (to taste), but not more than 4 tbsp. l.

Preparation:

First of all, you need to wash and peel all the vegetables. Then grind them in a meat grinder (you can grind them in a blender or with a spoon if you don’t have electrical appliances). Then add salt, black pepper, sunflower oil to the resulting mass, mix everything and place on the hob and cook for 2.5 hours, stirring from time to time. Then, at the last stage, close it in sterilized jars or seal with regular nylon lids. The result should be 6 cans of 0.5 liters each.

Recipe 7: Adjika at home without cooking

One of the simplest cooking methods is classic adjika without cooking.

Ingredients:

Tomatoes 500 g;

200 g sweet pepper;

30 g garlic;

Horseradish (root) 30 g;

Hot pepper, capsicum;

Wine white vinegar 30;

2 tbsp. l. Sahara;

1 tbsp. l. salt.

Preparation:

The first thing you need to do is wash the tomatoes, cut them into 4 pieces, removing the rough part and the middle, then put them in a colander to drain off the excess liquid. While the juice is draining, the sweet peppers, separated from the seeds, need to be cut into small squares.

Then peel the horseradish root and grate it on a small grater. Finely chop the garlic. Finely chop the hot pepper, but do not forget to remove the core.

When the tomatoes have drained, put them in a deep bowl and grind them with a blender, then add sweet pepper and grind everything together. Mix the resulting mass well.

Add garlic, horseradish and hot pepper to the tomato-pepper mixture, chop again with a blender, stir and let stand for 30 minutes.

Add salt, sugar, vinegar to the resulting mass and mix well. Then fill sterilized jars with adjika and screw on metal or nylon lids, and store everything in the refrigerator.

Adjika prepared in this way can last for 3 months. All this is thanks to the good antimicrobial effects of horseradish.

Recipe 8: Homemade adjika “for everyone”

Ingredients:

2 kg of tomatoes;

2 large carrots;

1 kg onions;

250 g garlic;

3 bell peppers;

A glass of sugar;

1 tbsp. l. vinegar 6%;

3 hot red peppers;

¼ cup salt;

250 ml vegetable oil.

Preparation:

Peel the bell pepper, wash and chop coarsely. Pass the resulting pepper slices through a meat grinder. Wash and chop the tomatoes and grind them finely. Wash, peel and chop the carrots so that you can also grind them in a meat grinder.

This is followed by hot peppers, previously peeled and chopped. Also grind the garlic separately in a meat grinder. The onion can be grated. Mix all the chopped vegetables and place on gas stove to a boil, and cook for 30 minutes, leaving on low heat. Then add vegetable oil and continue cooking for another half hour. The last step is to add salt and sugar and leave for 1 hour.

Adjika will be ready in 3 hours. You can try the finished adjika to convince yourself how tasty it is.

Recipe 9: Sweet adjika at home

Ingredients:

Pepper 0.3 kg;

Apples 300 g;

Sugar 5 tsp;

5 cloves of garlic;

Vegetable oil 3 tbsp. l.;

Chili pepper 1 pc.;

Ground coriander 1 tsp;

A handful of chopped greens;

Tomatoes 0.5 kg;

Khmeli-suneli 1 tbsp. l.

Preparation:

Make small cuts on the washed tomatoes, then pour boiling water over them. After that, water them cold water and remove the peel.

Peel the apples and grind them in a meat grinder along with tomatoes, chili peppers and bell peppers. Cover the entire resulting mass and cook for 2 hours, alternately adding sugar, then vegetable oil and salt. You can add salt and sugar at your discretion, so to speak “by eye”.

10 minutes before completion, add herbs, suneli hops, coriander and garlic. Adjika, prepared at home, is ready for use. All prepared adjika can be placed in jars!

To give the adjika a refined aroma, before you start cooking it, you need to lightly fry all the spices in a frying pan.
The peppers can be slightly dried so that they do not release much moisture during cooking.
Add salt to taste, maybe more than in the recipe. It will help adjika survive all winter and not go sour.

Among hot and spicy seasonings, adjika occupies one of the leading positions. It belongs to Caucasian cuisine, known for its love of... fiery snacks. Traditional adjika has the simplest composition: it contains only hot pepper, salt and spices. Moreover, so much salt is added that the finished seasoning can be stored for a long time even under not the most favorable conditions. However, today the presence of a refrigerator in every home has made it possible to deviate slightly from tradition and make adjika less salty, but just as hot and aromatic. It is clear that a seasoning made from only one hot pepper cannot serve as an independent snack, so the classic adjika recipe has undergone significant changes. Among homemade adjika recipes, popular ones include the use of sweet peppers, tomatoes, other vegetables, and fruits. Moreover, housewives give preference to variations that allow them to prepare adjika for the winter.

Cooking features

The variety of recipes for homemade adjika makes its preparation feasible, including for the winter, even for inexperienced housewives. However, they may benefit from advice from experienced chefs.

For traditional adjika You need to choose the hottest varieties of pepper, and you can dry it slightly before chopping.
The hottest parts of peppers are the seeds. If you want a snack with a slightly milder taste, it is better to remove them.
If the spices are fried in a dry frying pan before adding to the appetizer, the adjika will have a more intense aroma.
Processing a large number of hot pepper, you can get burned. Therefore, you need to work while protecting your hands with disposable gloves. To prevent pepper vapors from causing respiratory irritation, it is better to clean peppers in cool water.
To prepare adjika according to any of the recipes, it is advisable to use enamel containers and wooden spoons. You can replace them with stainless steel utensils, but not with aluminum ones. Pepper contains a lot of vitamin C, and ascorbic acid can react with aluminum, which releases harmful substances when oxidized.
Majority popular recipes homemade adjika includes tomatoes. They must be peeled before use. This is easy to do if you cut the tomatoes crosswise and place them in boiling water for a couple of minutes. After this manipulation, you just need to cool the tomatoes by transferring them with a slotted spoon into a bowl of cold water, and then remove the skin from them by pulling it by the ends around the cut.
Whether to chop the tomatoes before mixing with the rest of the ingredients is debatable. Most recipes involve grinding them using a meat grinder or blender. However, some housewives prefer to have pieces of tomatoes in the adjika. In this case, it is enough to cut them into small pieces of arbitrary shape.
If adjika is prepared for the winter, it should be placed in sterilized jars, regardless of the temperature at which the snack will be stored. The jars must also be sealed tightly. To do this, use either metal lids that are rolled up with a special key, or screw ones. Lids must be boiled before use.

Classic adjika recipe

Composition (per 0.5 l):

spicy Bell pepper- 1 kg;
garlic (optional) – 1 head;
cilantro – 20 g;
dill – 10 g;
basil – 10 g;
savory – 10 g;
salt – 40 g;
pomegranate juice (optional) - until desired consistency is achieved.

Cooking method:

Wash and dry the peppers. In the Caucasus, for this purpose, they lay it out in a well-ventilated place and wait 2-3 days. You can do the same or use an oven to speed up the process.
Cut off the stems of the peppers - they are not needed.
Slice the pepper small pieces. To obtain an authentic taste, it is better not to remove the seeds.
Peel the garlic, cut each clove into several pieces.
Finely chop the greens.
Divide all products into several parts, not necessarily equal.
Put one part of each product, add part of the salt and grind everything with a pestle. To prepare this Caucasian adjika you need to grind the ingredients exactly in the specified way, otherwise the consistency of adjika will not be quite the same as that of the traditional Caucasian seasoning.
In the same way, chop the remaining products into pieces.
Mix everything, if desired, dilute to the consistency you need pomegranate juice or table wine.

All that remains is to put the adjika into clean jars, close them tightly and put them in the refrigerator - heat treatment products classic recipe preparation of adjika is not provided. You can store it for a long time, even all winter, but only in the refrigerator.

Adapted recipe for Caucasian adjika

Composition (per 0.5 l):

hot capsicum – 0.3 kg;
sweet pepper – 0.7 kg;
garlic – 1 head;
cilantro – 50 g;
purple basil – 20 g;
salt – 40 g.

Cooking method:

Wash the peppers. Blot them with napkins. Cut off the stems. Cut the fruit lengthwise and remove the seeds. Cut into small pieces. You need to do this with all varieties of pepper: both hot and bell pepper.
Grind both types of peppers using a blender. It is acceptable to use a meat grinder, but keep in mind that in this case the adjika will have a coarser consistency.
Finely chop the cilantro and basil with a knife.
Peel the garlic cloves and chop them in the same way as the pepper.
Mix pepper with garlic and salt. Stir until the salt dissolves.
Add chopped herbs, stir.
Sterilize jars that have a small capacity (you can use jars from baby food) and covers for them.
Divide the adjika into jars, seal and put in the refrigerator.

Caucasian adjika can be used as a seasoning right away, but it is better to let it brew for 30–40 days - gourmets say that in this case it will taste better.

Georgian adjika with walnuts

Composition (per 0.65–0.75 l):

bell pepper – 0.75 kg;
walnut kernels – 0.25 kg;
garlic – 1 head;
chili pepper – 3 pcs.;
hops-suneli – 10 g;
cinnamon - a pinch;
salt – 40 g;
coriander – 10 g.

Cooking method:

Wash the peppers, remove seeds, cut them into pieces and grind them through a meat grinder.
Do the same with garlic and walnuts.
Mix the pepper puree with the nut-garlic mixture. Blend with a blender to obtain a thinner consistency.
Add spices and salt. Stir again using a mixer or blender. You need to stir for at least 5 minutes, otherwise the salt may not have time to dissolve.

All that remains is to pour the adjika into sterilized bottles, screw them on and store them in the refrigerator.

Adjika in Armenian

Composition (per 3 l):

tomatoes – 3 kg;
hot pepper – 0.25 kg;
garlic – 0.5 kg;
salt – 20 g.

Cooking method:

Wash, pour boiling water over the tomatoes and peel. Cut into pieces and blend with a blender.
Salt tomato puree and mix well.
Prepare the garlic and pepper, grind them using a meat grinder and mix with the tomato mass. It is important to salt the tomatoes before adding other ingredients, otherwise they will be almost tasteless later.
Place the resulting mixture in an enamel container and leave for 2 weeks in a cool place. Stir it daily.
After 10–14 days, pour adjika over glass jars, close them tightly and put them in the refrigerator.

Don't worry about the tomatoes turning sour - if you do everything right, this won't happen.

Adjika with horseradish for the winter

Composition (for 4.5–5 l):

tomatoes – 2 kg;
sweet pepper – 2 kg;
hot pepper – 1.5 kg;
garlic – 100 g;
horseradish roots – 100 g;
sugar – 20 g;
salt – 40 g;
table vinegar (9 percent) – 100 ml.

Cooking method:

Wash and pat dry the vegetables.
Peel the horseradish.
Remove the seeds from the peppers and cut the peppers themselves into pieces.
After dousing the tomatoes with boiling water, peel them. Cut each into 6-8 pieces.
Grind all the vegetables along with the horseradish, mix with salt and sugar.
Place the pan with vegetables on low heat, cook them for 5 minutes, stirring until the salt and sugar dissolve. Leave to infuse for 2-3 days in a cool, dark place.
After the specified time, pour in vinegar and stir.

After this, the adjika needs to be placed in prepared jars, closed tightly and stored in the cold, for example in the refrigerator. Adjika prepared according to this recipe can be left for the winter, but only in a cool place.

Homemade adjika with apples for the winter

Composition (per 3 l):

tomatoes – 3 kg;
sweet pepper – 1 kg;
sour apples – 0.5 kg;
carrots – 0.2 kg;
garlic – 0.2 kg;
hot pepper – 0.2 kg;
vegetable oil – 0.25 l;
salt – 60 g.

Cooking method:

Pour boiling water over the tomatoes, peel and cut into small pieces, place on the bottom of a spacious enamel pan.
Wash the apples and cut out the core. You can clean them if you wish, but this is not necessary. Grind the apples through a meat grinder or grind them in another way. For example, you can simply grate them.
Remove the stems and seeds from the peppers and grind them using a blender or meat grinder.
Peel and finely grate the carrots.
Crush the garlic with a hand press or chop it in any other way.
Mix all the ingredients, adding oil and salt, with chopped tomatoes.
Place the pan on the fire and cook for 2 hours. During this time, the volume of the snack will decrease significantly, but it will have a richer taste. Stir it constantly to prevent it from burning.
Sterilize the jars and fill them with adjika. Cork.

Adjika prepared according to this recipe can be stored at room temperature, so many housewives prefer to cook it.

Adjika is one of the most savory snacks of those preparing for the winter. Cooked according to traditional recipe adjika serves as a seasoning. Adjika, which is dominated by tomatoes, is used as a sauce or even as an independent snack.

Spicy adjika, prepared in any way, will help complement any main dish and transform a not-so-successful meat treat. To create such a sauce you need a small set of available ingredients and spices, and a good, understandable recipe.

How to cook spicy adjika?

Spicy adjika is a recipe that contains a large amount of hot pepper (chili, “light”) and garlic. As a rule, such a seasoning does not spoil, even if it does not contain vinegar or sugar. The basis can be any vegetables or fruits.

Real spicy adjika is Caucasian. As a rule, it does not contain vegetables except pepper. The sauce comes out mega-spicy and very salty. IN pure form they don't eat it.
Tomato sauce, popular in our area, has a very mild taste.
A delicious spicy adjika is prepared for the winter, made from zucchini, tomatoes, plums, beets and even cucumbers.
Spicy adjika can be prepared for use in three ways: boiled, raw and fermented.

Real hot – a mixture of peppers and spices. It is not eaten just like that; more often it acts as a seasoning for preparing a multi-component sauce. For preparation, you will need rubber gloves to protect your hands from burns while cleaning hot ingredients. Any pepper will do: green or red.

Ingredients:

pepper pods – 500 g;
garlic – 2 heads;
coriander – 1.5 tsp;
dill (seeds) – 2 tsp;
salt – 2 tbsp. l.;
fenugreek and cumin - 1 tsp each.

Preparation

Dry hot frying pan put coriander and fenugreek seeds, after 20-30 seconds add dill and cumin.
Fry for half a minute, pour into a mortar and grind.
Place garlic, peeled peppers, spices, and salt into a blender bowl.
Beat until smooth and distribute into prepared dishes.
Spicy adjika is stored in the refrigerator for the winter.

This one is quick and easy to prepare. The seasoning is not eaten in its pure form; it comes out too salty and mega-hot. It is added as a spicy ingredient when making complex sauces or marinades. The product can be stored for several years in a cool room or in the refrigerator.

Ingredients:

sweet pepper (green) – 1 kg;
hot pepper – 500 g;
garlic – 400 g;
dill – 200 g;
parsley – 200 g;
walnuts – 250 g;
salt – 150 g.

Preparation

Peel the peppers and garlic.
Pass all ingredients through a meat grinder.
Add salt and blend with a blender to a paste consistency.
Distribute into containers and store.

Adjika with hot peppers and tomatoes – usual option When making such a sauce, it is supplemented with garlic, spices, and sometimes herbs. It is prepared by fermentation, so before tasting adjika you need to be patient. The container in which the sauce will ferment should be filled with no more than 2/3 of the container’s volume.

Ingredients:

tomatoes – 3 kg;
sweet pepper – 1.5 kg;
garlic – 0.5 kg;
hot pepper – 0.5 kg;
parsley, dill – 50 g each;
purple basil – 50 g;
cilantro – 100 g;
hops-suneli – 50 g;
horseradish – 250 g;
ground coriander – 50 g;
salt and sugar - 100 g each;
vinegar – 70 ml.

Preparation

Grind all ingredients through a meat grinder (including greens).
Pour out all the dry ingredients, salt, sugar, add vinegar, mix.
Place in a warm room.
The spicy one will ferment for 12-14 days. Then it can be sealed and refrigerated for storage.

Spicy adjika from zucchini for the winter

Spicy will remind many of caviar, but the sauce is prepared using a slightly different technology and as a result it turns out very spicy and piquant. The composition of spices is selected individually, but the main ones remain hot pepper and garlic, they add pungency to the taste, vinegar will act as a preservative.

Ingredients:

zucchini – 1 kg;
tomatoes – 500 g;
sweet pepper – 200 g;
hot pepper – 150 g;
garlic – 3 heads;
sugar – 30 g;
vinegar – 30 ml;
hops-suneli – 20 g;
fenugreek and mint (dry) – 1 tbsp. l.

Preparation

Peel the zucchini, peppers, garlic and grind through a meat grinder.
Put the mixture on the fire, add salt, sugar, spices.
Cook for 20 minutes. Pour in vinegar.
Pour into jars and seal. After slow cooling, remove the workpieces to a cool basement or pantry.

Spicy adjika from cucumbers

Very unusual option- adjika made from green hot peppers and cucumbers. Everyone is accustomed to a sauce based on peppers, tomatoes or zucchini, so this recipe will definitely surprise every lover of unusual food combinations. This adjika can be prepared for future use and served with your favorite dishes, both meat and vegetable.

Ingredients:

cucumbers – 2 kg;
tomatoes – 200 g;
“light” pepper - 5-6 pcs.;
garlic – 1 head;
vegetable oil – 50 ml;
vinegar – 50 ml;
salt.

Preparation

Blanch the tomatoes, peel and blend with a blender.
Grate the cucumbers and place in the tomato.
Add oil, salt, put on fire, bring to a boil, reduce heat and simmer the mixture.
Puree the garlic and peppers (without seeds), pour into the cucumber-tomato mixture, stir.
Cooking spicy adjika will last another 10 minutes.
Pour in vinegar, simmer for 2 minutes, pour into sterilized jars, seal tightly and first place under a blanket, after 2 days put in a cool place for storage.

Spicy adjika from beets for the winter

Homemade spicy adjika is prepared on different bases; a good example of recycling surplus harvest is this wonderful spicy sauce from beets and hot peppers. It is added to soups, complements main dishes, and just like that with a piece of bread, adjika will appeal to all lovers of tasty and unusual food.

Ingredients:

beets – 300 g;
hot pepper – 4 pods;
garlic – 2 heads;
tomato juice – ½ l;
vegetable oil – 20 ml;
sweet pepper – 200 g;
salt, sugar;
vinegar – 20 ml.

Preparation

Peel the beets, cut them and puree them in a blender with vegetable oil.
Simmer the beetroot puree over low heat, add salt and sugar.
Pour in tomato juice, add pureed garlic and peppers.
Simmer, stirring, for 30 minutes.
Pour in vinegar and remove from heat after 2 minutes.
Punch with a blender and package in sterile containers.
Place in a warm place to cool slowly, after 2 days move to a cool room.

Tasty and very burning adjika made from hot pepper and garlic will appeal to all lovers of spicy treats. The sauce is delicious in its pure form, as a dressing for a main dish or as an additional ingredient in a multi-component sauce. Adjika is not subject to heat treatment or fermentation, so it can only be stored in the refrigerator.

Ingredients:

sweet pepper – 5 kg;
hot pepper – 1 kg;
garlic – 500 g;
salt – 70 g.
dill, cilantro, parsley and tarragon - 100 g each.

Preparation

Remove seeds from peppers and remove peels from garlic.
Grind all ingredients, including herbs, through a meat grinder.
Add salt, stir.
Distribute into sterilized containers and put in the refrigerator.

Spicy carrot adjika

Vegetable spicy adjika at home can be prepared based on carrots, it is important additional ingredient vegetable oil will come out, it should not be cheap and of poor quality. This sauce is moderately hot, so it fits perfectly into the menu as an original savory snack.

Ingredients:

carrots – 2 kg;
bell pepper – 1 kg;
hot pepper – 5-6 pods;
tomatoes – 3 kg;
refined oil – ½ tbsp.;
salt.

Preparation

Grind the tomatoes into a puree and pour into a large saucepan.
Puree the peppers and garlic, transfer to the tomato.
Grate the carrots on a fine grater and add to the main mixture.
Pour in oil and add salt.
Simmer the adjika over low heat for 3-4 hours.
Pour into a sterilized container and seal.
Place in a warm place for 2 days to cool slowly. Store in a cool basement.

Spicy adjika from green tomatoes for the winter

Tasty and very spicy from unripe tomatoes will take pride of place among homemade preparations. The sauce is rich in color and incomparable spicy taste. This seasoning will perfectly complement the main dish of any meat; it can be served as an appetizer to fill sandwiches, replacing tasteless store-bought ketchups with it.

Ingredients:

green tomatoes – 2 kg;
sweet pepper – 1 kg;
hot pepper – 600 g;
garlic – 150 g;
vinegar – 150 ml;
sugar – 100 g;
salt.

Preparation

Remove seeds from peppers and mince with tomatoes and garlic.
Add salt and sugar. Cook for 30 minutes.
Pour in vinegar, pour into sterile jars, seal tightly with lids, and place in a warm place for self-sterilization.

Spicy adjika with apples

An unusual recipe for spicy adjika with apples will appeal to those cooks who are looking for interesting combinations in dishes. Interesting sour taste, goes well with different dishes, and the spicy heat will not leave any eater indifferent. To prevent adjika from coming out too sweet, choose a sour variety of fruit; you can use unripe fruits.

Ingredients:

tomatoes – 2 kg;
sweet pepper – 1 kg;
green apples – 500 g;
garlic – 3 heads;
hot pepper – 200 g;
vegetable oil – 200 ml;
salt.

Preparation

Remove seeds from peppers and apples. Pass with tomatoes and garlic through a meat grinder.
Place in a saucepan, add oil, salt and simmer for 2 hours.
Pour into prepared containers and seal.
Turn the jars over and place in a warm place to cool slowly. Store in a cool place.

Spicy adjika with horseradish

Very spicy adjika with the addition of horseradish turns out delicious. Fans of fiery treats will definitely like this sauce. It can be added to marinades and served with main dishes. Adjika is prepared without cooking, without fermentation and without adding vinegar, so it must be stored exclusively in the refrigerator.