Eggplant adjika. Spicy eggplants in homemade adjika for the winter

Step 1: take tomatoes.

Tomatoes should be chosen juicy and ripe. This largely depends on final result preparation of adjika. The tomatoes we have chosen must be thoroughly washed under cold water. Only tomatoes should be added to adjika peeled because it can spoil appearance seasonings and its taste qualities. It will be easier to remove it if at the base of the tomato sharp knife make a small shallow cross-shaped cut, this should be done carefully so as not to cut through the flesh of the tomato itself. Having cut all the tomatoes, put them in a pan in one layer and pour boiling water over them so that the water completely covers them. Keep tomatoes in water 10 - 20 seconds. After the corners of the skin from the cuts begin to curl, drain hot water and immediately fill them with cold running water. It is very easy to remove the skin from already cooled tomatoes, lightly pulling at the twisted corners with the blunt side of the knife. Peeled tomatoes cut on a cutting board with a knife into four parts and set aside.

Step 2: take the eggplants.

When choosing eggplants, you should pay attention to their skin; it should not be dry and wrinkled. It should be smooth and shiny. There should also be no brown spots on the skin, as this is a sign that the vegetable has begun to deteriorate. So, let's take the eggplants, clear them from the stalks and carefully remove the skin with a knife. Then carefully rinse peeled vegetables and cut them with a knife on a cutting board into cubes, approximately 2x2.

Step 3: take the garlic.

Take garlic and clean remove the skin with a knife. Then, carefully rinse under cold water and set aside.

Step 4: take sweet and bitter red pepper.

We choose juicy, ripe and fragrant fruits. Thoroughly rinse them under cold water and on a cutting board cut out they have stalks and seeds. Cut hot and sweet peppers in half. And rinse well again under water.

Step 5: Grind the ingredients.

Grind in blender until homogeneous paste-like mass, peeled tomatoes, eggplants cut into small cubes, peeled sweet and bitter red peppers, peeled garlic.

Step 6: cook adjika with eggplants.

Place the crushed ingredients in enamel pan, add vegetable oil, salt and set on gas stove. Cooking 40 - 50 minutes over medium heat, stirring constantly with a wooden spoon. Add vinegar at the end of cooking (about 3 - 4 minutes until the end of cooking). Hot adjika roll up into jars (the jars must be clean and sterilized, and the lids must be scalded with boiling water), turn them over and let them cool. Adjika with eggplant is ready!

Step 7: serve adjika with eggplants.

Adjika with eggplant should be served chilled. It fits perfectly with any meat dishes or how independent dish, just with bread. Bon appetit!

The most delicious and healthy eggplants there will be those with dark blue, almost black peel. They are narrow and oblong in shape.

Since eggplants have a weak aroma, while easily absorbing the smell of other foods, they can be easily used in various dishes.

The entire final result of preparing a dish often depends on the ripeness of eggplants.

Unlike classical adjika, which usually includes familiar ingredients to all of us (tomatoes, carrots, apples), the sauce with the addition of eggplant turns out to be more nutritious and interesting.

This adjika can be served with French fries, baked sweet potato tubers, shashlik, chops, meatballs or ham. Thanks to its thick texture, mild pungency and bright taste it will make an excellent company with fish aspic, burgers, pizza and even lasagna sheets.

For adjika, you can use fruits of any size, shape and shade. The main thing is to make sure that they are ripe, with a small amount seeds, without bitterness and damage.

To prevent eggplants from becoming bitter, you need to do the following before cooking. Chop as desired, sprinkle generously with salt and leave for 20 minutes. After this, simply rinse them under running water.

Eggplant adjika is low in calories. On average, a 100 gram serving contains 38 kcal.

Adjika from eggplants, tomatoes and peppers for the winter - step-by-step photo recipe

Adjika made from eggplant is famous for its delicious pungent taste. Chili peppers add heat to this recipe.

Norm hot chili You need to adjust it yourself depending on the taste preferences of your family and loved ones. You can also add a few peppercorns or a grain of cloves to the preparation. These spices will make the sauce more aromatic and piquant.

Cooking time: 1 hour 0 minutes

Quantity: 1 serving

Ingredients

Tomatoes: 400 g
Eggplant: 300 g
Fresh red pepper (paprika): 300 g
Garlic: 60 g
Chili: to taste
Salt: 1 tsp.
Sugar: 1 tbsp. l.
Vinegar: 20 ml

Cooking instructions

Variation of eggplant adjika with apples

Apples will help make the taste savory snacks softer and more tender.

Required ingredients:

tomatoes – 2.5 kg;
hot pepper – 2 pods;
vinegar – 200 ml;
eggplants – 4.5 kg;
greens – 45 g;
apple – 350 g;
carrots – 250 g;
salt - to taste;
sweet pepper – 550 g;
sunflower oil– 400 ml;
garlic – 24 cloves;
sugar – 390 g.

What to do:

Scald the tomatoes with boiling water. Remove the skin. Cut into pieces. Place in a meat grinder and grind.
Chop sweet and hot peppers. Remove seeds and stalks first.
Slice the apples. Grate the carrots. Grind the garlic cloves.
Mix the prepared ingredients. Grind in a meat grinder. Drain into a saucepan.
Sweeten. Pour in vinegar and oil. Add some salt. Stir. Cook over low heat after boiling, covered, for 20 minutes.
Cut the eggplant into pieces. Send to vegetables. Mix. Cook for another half hour.
Sterilize jars. Pour out the adjika. Roll up.
Turn the containers over. Cover with a warm cloth and leave for two days.

With zucchini

This interesting tasting appetizer is similar to adjika and squash caviar at the same time.

Components:

spicy ground pepper– 5 g;
zucchini – 900 g;
garlic – 45 g;
eggplant – 900 g;
sunflower oil – 85 ml;
vinegar – 30 ml (9%);
sugar – 40 g;
tomato paste – 110 ml;
salt – 7 g.

How to cook:

Roughly chop the zucchini and eggplant. Young vegetables do not need to have their skin cut off.
Place in blender bowl. Grind. You can use a meat grinder instead of a blender. Pour into a saucepan.
Sweeten. Sprinkle pepper. Add some salt. Pour in the oil. Cook for a quarter of an hour.
Put tomato paste. Mix. Cook for an hour on low flame. Stir occasionally during the process.
Pass the garlic cloves through a press and add to the boiling mixture. Pour in vinegar. Stir. Cook for a quarter of an hour.
Sterilize washed jars. Fill with adjika. Roll up.
Turn over and cover with a blanket. After a day, remove it to a permanent storage place.

Spicy hot adjika

Spicy, aromatic adjika will serve good side dish and is suitable as a sauce for fish and meat dishes.

Products:

tomatoes – 3 kg;
sunflower oil – 110 ml;
eggplants – 2 kg;
vinegar – 15 ml (9%);
bell pepper – 2 kg;
sugar – 20 g;
garlic – 24 cloves;
sea salt – 38 g;
hot pepper – 3 pods.

Preparation:

Chop tomatoes and peppers. Twist through a meat grinder.
Heat the oil in a saucepan. Fill vegetable puree. Boil. Boil for 10 minutes.
Cut the eggplants. Send to a meat grinder. Grind. Pour over vegetables. Cook for half an hour.
Chop the garlic cloves. Add to the pan. Sprinkle with sugar and salt. Cook for 12 minutes. Pour in vinegar. Mix.
Pour into sterilized jars. Roll up.
Turn over. Cover with a warm cloth.

Recipe without sterilization

Canned vegetables can be prepared without sterilization. In order for the workpiece to be stored for a long time, longer heat treatment is carried out.

Have to take:

eggplants – 1500 g;
unrefined oil – 135 ml;
tomatoes – 1500 g;
vinegar - 3 tbsp. spoons (9%);
sweet pepper – 750 g;
sugar – 210 g;
chili pepper – 1 pod;
salt – 85 g;
garlic – 10 cloves.

Step by step recipe:

Place tomatoes in boiling water for 3 minutes. Remove the skin. Cut arbitrarily.
Grind hot and sweet peppers in the same way.
Place all prepared vegetables, as well as peeled garlic, into a blender bowl. Puree. Pour into a saucepan.
Sweeten. Pour oil. Sprinkle with salt. Mix. Cook for a quarter of an hour.
Slice the eggplants. Add salt. Leave for 10 minutes and rinse. Place in a saucepan. Cook for half an hour.
Pour in vinegar. Stir. Cook for another 3 minutes.
Pour adjika into storage containers. Roll up. Turn over and cover with a warm cloth.

To winter preparation I was pleased with the taste, you need to follow simple tips:

For cooking, choose elastic and dense eggplants of a dark purple color.
You can use substandard parts by carefully removing damaged areas.
It is better to use tomatoes with thin skin, juicy and ripe.
Add greens, garlic and hot peppers fresh. This will make the taste more rich and expressive.
You can independently adjust the spiciness of the dish. To do this, you should increase or decrease the amount hot pepper.
For adjika, it is best to take red pepper. It will provide a rich red color. Green and yellow vegetables will not change the flavor of the sauce, but will make it paler.
It is better to choose garlic cloves with a purple skin color. They have a richer taste.
It is advisable to cook with gloves. Hot peppers are absorbed into the skin. If you rub your eyes, you will experience irritation and burning.
Cleanliness must be maintained during cooking. Pre-wash all dishes with baking soda, then dry them to long-term storage also sterilize.

The workpieces must be stored in a dry, cool and dark room (temperature +8°...+10°). These are the most favorable conditions under which canned food is stored beneficial features. To prevent fungus from appearing on the lid, preservation should not be placed on stone or concrete floors.

Dedicated to spicy food lovers! Awesome eggplants in adjika for the winter - universal snack. Can be eaten as a separate dish or as a spread on bread. Can be served with pasta, meat dishes, fish, baked potatoes - or anything! I’ll tell you my secrets today - the best recipes delicious twists from eggplant. They are easy and pleasant to prepare.

Eggplants in adjika for the winter - awesome, without sterilization

Let's start from the very beginning simple recipe– without sterilization. These blue ones have a moderately spicy taste, softened by a delicate apple tint. If you don't love burning preparations, you can reduce the amount of hot pepper and garlic.

Ingredients:

4.5 kg eggplants;
2.5 kg of tomatoes;
3 pcs. sour apples;
5 pieces. bell pepper;
1-2 pcs. hot pepper;
2 pcs. carrots;
3 pcs. heads of garlic;
200 ml vinegar (6%);
2 tbsp. spoons of vegetable oil;
100 g salt;
200 g sugar;
1 bunch of greens (dill or parsley).

How to prepare:

First, let's cook adjika. Wash the tomatoes, cut them on top with a cross, and put them in boiling water for a minute. Then - in cold water. Take it out, wipe it with napkins, remove the skin. Grind in a blender until pureed.
We clean the peppers from seeds - bell and hot ones. Cut into pieces. Finely chop the washed greens. Grind it all in a blender and add it to the tomatoes.
We clean and wash carrots and apples. Remove seeds from apples. We cut carrots into circles, apples into slices. Place in a blender and grind. Add in tomato-pepper puree and mix.
Season the resulting mass with sugar and salt, add vegetable oil, and put on fire. Cook after boiling under the lid for 20 minutes.
In the meantime, prepare the eggplants and sterilize the containers for preservation. Peel the blue ones, wash them, cut them into cubes. Sprinkle coarsely with salt and leave for 20 minutes.
Now wash the eggplants and pour them into the adjika. Simmer for another 20 minutes. 10 minutes before readiness, add chopped garlic and add vinegar.

Let's put the awesome eggplants in clean jars and roll them up. Let's keep it upside down under the blanket until it cools down - and you can hide it for storage.

How to cook spicy eggplants in adjika for the winter

Tip: when cutting hot peppers, wear gloves so that your hands don’t “burn” later.

Ingredients:

5 kg eggplant;
3 kg of red bell pepper;
3 kg of tomatoes;
500 g garlic;
1-2 pods of hot pepper;
1 bunch of parsley;
4 things. bay leaf;
250 ml vegetable oil;
100 g salt;
70-80 g sugar;
1 teaspoon ground black pepper.

How to prepare:

We clean and wash the blue ones, cut them into circles. Sprinkle with salt and leave for half an hour.
In the meantime, let's process the remaining ingredients: wash and chop the herbs, peel the peppers and garlic, remove the skins from the tomatoes.
Grind tomatoes, peppers and herbs in a blender and mix. Then chop the garlic and set it aside.
Pour the tomato mixture into a saucepan, add butter, salt, sugar. We put it on fire. Immediately after boiling, add the blue ones, washed from salt. Simmer for 30 minutes. 10 minutes before the end, add garlic, ground pepper, bay leaf.
While everything is stewing, sterilize the jars and lids.

Pour hot vegetables in adjika into jars and cover with lids. Sterilize for 15 minutes after the water boils, then roll up. The fiery eggplant dish is ready!

Tip: can be shaded spicy taste blueberries with different seasonings to taste - suneli hops, caraway seeds, curry, tarragon, basil, coriander, rosemary.

Fried blueberries in adjika

There are different recipes for cooking blueberries in adjika, but pre-fried vegetables turn out especially juicy. I offer you an option without bell pepper.

Ingredients:

5 kg blue ones;
2 kg of tomatoes;
1 kg carrots;
2-3 pcs. hot pepper;
2 heads of garlic;
100 g sugar;
Salt - to taste;
200 ml vinegar (9%);
Vegetable oil - how much eggplant will take when fried.

How to prepare:

Cut the washed eggplants into slices. Soak in salt water for an hour.
In the meantime, we sterilize the jars, lids and prepare the adjika. Grind the peeled tomatoes in a meat grinder or blender. Next, chop the peeled carrots, hot peppers and garlic. Let's mix.
Heat the hot sauce to a boil, add sugar, salt, and vinegar. After the second boil, remove from heat.
Wash and dry the eggplants. Fry them in vegetable oil on both sides until golden brown.
Place the fried blue circles in layers in jars, filling them with adjika. Roll up the lids.

Let's turn our jars over and wrap them in something warm. After a day, transfer to a cool place.

Retro salad with eggplant

I really love the store-bought salad “Retro”. I thought: is it possible to prepare it yourself, at home? I carefully read the ingredients and came up with this option with vegetables. Is very similar!

Ingredients:

2 kg of eggplants;
1 kg of onion;
1.5 kg of juicy tomatoes;
500 g carrots;
600 g bell pepper;
1 PC. hot pepper;
50 g garlic;
2 tbsp. spoons of salt;
100 g sugar;
2 tbsp. spoons of tomato paste;
200 ml vegetable oil;
1.5 tbsp. spoons vinegar essence (70%);
1 teaspoon ground black pepper.

How to prepare:

Cut the blue ones into small cubes, sprinkle with salt for half an hour or an hour. Then rinse and dry.
During this time, we sterilize the dishes. We prepare other vegetables: wash, peel, and cut carrots, sweet peppers, and onions into cubes.
Fry eggplants and other vegetables in two different pans.
We grind the peeled tomatoes in a meat grinder, pour them into a saucepan, add tomato paste and butter, sugar, and salt. Bring to a boil. Add fried vegetables to the sauce and simmer for 20 minutes.
Add peeled and chopped hot pepper, chopped garlic, black pepper, and essence. Simmer for another 10 minutes.

We'll put it out while it's still hot aromatic salad into jars, screw on the lids. After steeping under the blanket, we will transfer it to storage.

Eggplant in adjika in Korean

Another interesting way With oriental notes– how to cook eggplants in adjika for the winter in Korean. Spicy sauce prepared from peppers, without tomatoes.

Ingredients:

2 kg blue ones;
1.5 kg of bell pepper;
2 heads of garlic;
1 kg carrots;
1-2 pcs. hot pepper;
1.5 tbsp. spoons of salt;
2 tbsp. spoons of sugar;
300 ml vegetable oil;
350 ml vinegar (6%);
Ground coriander - to taste.

How to prepare:

Cut the eggplants into slices or strips, salt well, and leave for 40 minutes.
Sterilize the jars over steam and the lids in boiling water for 5 minutes.
Grind the chopped bell pepper with garlic in a blender. Then grind the carrots and hot peppers. Let's mix everything.
Place the blue ones on baking paper. Bake in the oven for 20 minutes.
Add salt, sugar, coriander to the pepper adjika, add oil and vinegar, mix. Dip the eggplants into the mixture and cover with a lid. Let it sit for 2 hours.

Lay out spicy salad into clean jars. Sterilize for 15 minutes after the water boils, then seal.

Snack: blue ones in adjika “In great demand”

Believe me, the title fully corresponds to the content. Before you have time to open the jar, there will be nothing left, it’s very tasty!

Ingredients:

3 kg blue ones;
1 kg of sweet pepper;
2.5 kg of tomatoes;
2 pcs. hot pepper;
2 pcs. heads of garlic;
90 g salt;
180 g sugar;
180 ml vegetable oil;
100 ml vinegar (9%).

How to prepare:

Soak the eggplants in salted water in advance, then rinse and dry.
Grind the tomatoes, sweet and hot peppers. Separately chop the garlic.
Heat the tomato mixture, add sugar, salt, butter. Add the blue ones and simmer for 10 minutes.
Now add garlic and vinegar, cook for 5 minutes and turn off.

Place in jars and seal.

Eggplant in adjika with mushrooms

The blue ones themselves look like mushrooms, but in combination with champignons they are a real delight!

Ingredients:

1.5 kg eggplant;
1 kg of boiled champignons;
2 kg of tomatoes;
500 g sweet pepper;
1 PC. hot pepper;
500 g carrots;
500 g sour apples;
14 cloves of garlic;
50 g salt;
200 g sugar;
200 ml vegetable oil;
200 ml vinegar (6%).

How to prepare:

Soak the cut blue ones with salt. Boil the mushrooms.
Blend tomatoes, carrots, apples, and sweet peppers in a blender. Pour into a saucepan and simmer for an hour.
Separately boil the eggplants.
Add to tomato sauce spices, oil. Simmer for another half hour.
Add chopped and blue mushrooms to the sauce. Add chopped garlic, hot pepper, vinegar. Simmer for 10 minutes.

Place the blue ones with mushrooms into jars and screw on the lids.

I suggest you look detailed video, how to cook blue ones in adjika.

Prepare awesome eggplants in adjika for the winter different recipes, and you will always have something to treat your family and friends. Enjoy your meal!

Adjika is a seasoning originally from Abkhazia, where it was once prepared using two flat stones, bringing the ingredients to a paste-like consistency. Today, adjika for the winter is a must-have preparation that can be served with meat, soup or as a sauce. There are a lot of recipes for its preparation, so let’s look at the most famous of them.

The recipe for adjika with apples has a delicate and sweetish taste. This cooking option is suitable for those who take care of their stomach and avoid eating too spicy dishes.

To make apple sauce you will need:

200 g sour apples;
0.5 kg bell pepper;
1 kg of tomatoes;
200 g onions;
100 g garlic;
2 hot peppers;
150 ml vegetable oil;
2 tbsp. l. vinegar (9%);
1 tbsp. l. Sahara;
1.5 tbsp. l. salt.

First, you need to prepare the components of the recipe: wash and dry the vegetables, peel the apples and peppers, and peel the onions. Wash and sterilize jars in advance.

Grind two types of peppers, apples, tomatoes and onions using a meat grinder. Transfer the already crushed ingredients into a deep saucepan, add oil and place on the stove. After the mixture boils, leave it to simmer over low heat for one hour.

During this time, peel the garlic and grind it in a meat grinder or blender. Add it to the boiling mixture. Salt, add sugar and vinegar. Cover with a lid and leave on low heat for another hour.

The paste will thicken during cooking. Now you can pour it into prepared jars and roll up the lids.

Video “Delicious adjika for the winter”

From this video you will learn a simple recipe for delicious adjika for the winter.

Adjika from eggplant

Homemade eggplant adjika is a very unusual, but very delicious recipe preparations for the winter. Not everyone knows about this cooking method, so housewives will definitely be able to surprise guests with this dish.

The following ingredients will be required:

1 kg eggplant;
1 kg of tomatoes;
0.5 kg bell pepper;
3-5 pcs. hot pepper;
100 g garlic;
100 g vegetable oil;
50 g vinegar (9%);
1 tbsp. l. salt.

First prepare the vegetables. Wash the bell pepper, remove seeds and membranes. If you love burning taste adjika, peel the hot pepper only from the top part. If you want to reduce the severity, then remove the seeds. Wash the tomatoes, remove the stem, and remove the peel if desired. Peel and wash the garlic. Wash the eggplants and cut into small pieces.

Pass the vegetables through a meat grinder. Place the mixture in a saucepan and mix well. Pour in vegetable oil, add salt and stir again. Place the pasta on the stove, boil, and simmer for 1 hour, stirring occasionally.

At the very end, add vinegar and remove the dish from the stove. Transfer to jars and roll up.

From zucchini

Seasoning with the addition of zucchini is a proven recipe that is definitely worth writing down for preparation. delicious preparation for the winter.

To prepare the seasoning take:

1 kg of zucchini;
1 kg of tomatoes;
800 g sweet pepper;
5 pieces. hot pepper;
300 g garlic;
100 g vegetable oil;
1.5 tbsp. l. salt;
100 g vinegar (9%).

Wash the zucchini, cut large ones into semicircles, small ones into circles. If you use young zucchini, do not remove the skin. If they are old, peel them.

Wash both types of peppers, remove seeds and cut into small pieces. U washed tomatoes remove the stem and cut into slices. Peel and wash the garlic.

Grind the vegetables in a meat grinder and transfer the mixture to a deep saucepan. Add vegetable oil, stir. Place on the fire and wait until the mixture boils. Add 1 tbsp. l. salt, reduce heat and simmer for an hour.

At the end of cooking, add vinegar and add salt as needed. Distribute the seasoning into sterilized jars and roll up the lids.

Cooking raw seasoning eliminates heat treatment, due to which all vitamins are preserved in it. To enhance the positive effect on human immunity, prepare a dish with the addition of tomato and hot pepper.

For the recipe you will need:

1 kg bell pepper;
5-6 pods of hot pepper;
0.5 kg of tomato paste;
3 heads of garlic;
100 g sugar;
100 g sunflower oil;
2 tbsp. l. salt;
2 tbsp. l. vinegar (9%);
a small bunch of greenery.

Wash the pepper thoroughly and remove the seeds. Peel the garlic and wash it. Grind the pepper and garlic through a meat grinder. Add sugar, salt and vinegar, stir the paste.

Then add tomato paste and finely chopped herbs to the mixture. You can choose greens at your discretion. It could be parsley, cilantro, dill.

Mix all ingredients thoroughly and set aside for 20 minutes. Meanwhile, pour sunflower oil into a frying pan and heat it. Add to vegetable mixture and stir. You can pour the product into jars. It is better to store the dish in the refrigerator or cool room.

Adjika is called green due to the recipe, during which the seasoning receives a rich color. It is best served as a sauce for meat.

Prepare the following ingredients:

4-5 green bell peppers;
3-4 green hot peppers;
100 g walnuts;
1 head of garlic;
2-3 basil leaves;
a bunch of parsley;
0.5 tsp. salt;
1.5 tsp. vinegar (9%);
0.5 tsp. khmeli-suneli.

Wash all vegetables and herbs, remove caps and seeds from peppers. If you like it spicy, do not remove the seeds from hot peppers. Grind the ingredients using a food processor or meat grinder.

Add salt and spices, vinegar to the paste. Stir the mixture. There is no need to cook the pasta; it is already ready to eat. Transfer it to jars and close tightly. Shelf life in the refrigerator is 2 weeks.

"Golden" recipes

You can prepare adjika not only from all kinds of vegetables, but also with fruits. We bring to your attention a few more best recipes seasonings

Georgian adjika

Spicy Georgian seasoning goes well with meat and mushroom dishes. It is very easy to prepare.

For this we need:

300 g bitter red paprika;
300 g garlic;
100 g of greens;
50 g salt.

Wash the vegetables, remove stems and peels, and remove seeds if desired. Pass the garlic and pepper through a meat grinder, and finely chop the greens. Parsley, dill, cilantro, tarragon will do.

Add salt to the prepared mass and mix thoroughly. Place the seasoning in jars and store in a cool place.

Abkhazian

Abkhazian adjika can be prepared as a preparation for the winter or without the use of high temperatures. Pairs well with hot dishes.

For Abkhazian seasoning, take:

1.3 kg red hot paprika;
60 g garlic;
1 cup walnuts;
a bunch of cilantro;
1 tsp. dry basil;
1 tbsp. l. salt.

Wash the pepper, remove seeds and soak in water for 1 hour. The water temperature should be approximately 30 °C. When you have drained the water, transfer the vegetables, nuts, garlic, herbs and salt to the bowl of a food processor and chop. You can also use a meat grinder. Place the mixture in jars and store in the refrigerator.

Prepare an extraordinary spicy adjika plums added to the usual ingredients of the dish will help. Plum adjika is very easy to prepare.

The following products will be required:

1 kg plums;
4 tomatoes;
3 sweet peppers;
2 hot peppers;
3 heads of garlic;
1 tbsp. l. salt;
1 tbsp. l. coriander;
50 g sugar;
a bunch of parsley, dill and basil.

Wash all vegetables and herbs. Remove seeds from plums and bell peppers. Grind all ingredients in a meat grinder. Place the mixture in a deep saucepan, add salt, sugar and spices. Bring the pasta to a boil and simmer for 30 minutes. Place the finished adjika into jars and roll up.

Without vinegar with bell pepper

Prepare for winter delicious seasoning You can even do it without adding vinegar, which not everyone uses.

For this recipe you will need:

5 kg of tomatoes;
1 kg of sweet pepper;
16 pcs. hot pepper;
0.5 kg garlic;
100 g vegetable oil;
1 tbsp. l. salt.

Wash the vegetables, remove the stems. Remove the seeds from the bell pepper as well. Grind the ingredients in a meat grinder. Chop the garlic separately.

Place the vegetable mass without garlic on the fire, bring to a boil, add oil and salt. 3 minutes before cooking, add garlic. Now you can place the seasoning in the jars and roll up the lids.

To prepare delicious adjika, watch the proportions of hot pepper and salt so that the dish is not too hot and salty. Wear gloves when handling hot peppers - this will protect the skin of your hands.

Cans for rolling should be sterilized.

For preparing adjika as additional ingredient Horseradish is also used. It adds sharpness and piquancy to the seasoning and enriches the dish with vitamins. This pasta is served as a sauce for meat.

Did you know that adjika can be not only tomato, but also eggplant? Yes Yes exactly! This snack is somewhat different from its classic version with only tomatoes, but not for the worse, but for the better.

Eggplants in adjika for the winter are called “amazing”! I don’t know who and at what moment decided to give this name to the vegetable twist, but it is worth noting that the appetizing name quickly caught on and is easy to remember. There are quite a few recipes for “amazing eggplant adjika” on the Internet, but I would like to advise you to follow my recipe, as I consider it the most successful and simplest.

Since I learned this recipe for adjika, this is the only way I prepare it at home.

This snack turns out to be very tasty, so I highly recommend you try it. And the difficulties in cooking are reduced to a minimum, so a person far from culinary can handle this :)

Regarding the spiciness, I want to say right away: this recipe is medium spicy. If you want thermonuclear adjika, then feel free to double the proportions of garlic and hot pepper.

Ingredients:

Tomatoes – 0.8 kg
Eggplants – 0.5 kg
Bell pepper – 0.5 kg
Hot pepper – 2 pcs. medium size
Garlic – 150 g
Salt – 1 tbsp.
Sugar – 0.5 tbsp.
Vinegar 9% – 50 g
Vegetable oil – 40 g

If you are interested in other recipes for winter twists with “blue” ones, then I advise you to use my proven recipes: and with garlic - all for the winter.

How to cook:

Peppers - bitter and bell peppers - were cleared of seeds. I threw them into the bowl of the food processor.

I washed the tomatoes. I cut it in half and put it in a bowl with the peppers.

Shredded. Instead of a food processor, you can use a regular meat grinder.

Heat vegetable oil in a deep saucepan in which adjika will be cooked.

I poured out the tomato-pepper mixture. Bring to a boil and boil for 10 minutes.

I peeled the eggplants and also chopped them in a food processor.

Placed it in a saucepan with the tomato mixture.

Cooked for 20 minutes.

I chopped the peeled garlic (I just grated it on a fine grater).

I threw it into the pan with the vegetables.

Then I added salt, sugar, and vinegar.

Boiled for another minute.

I put them in sterilized jars and sealed them (the lids should also be sterilized).

I usually sterilize jars in the microwave - fill ¾ of water and set on 800 W for 10 minutes. I just boil the lids.

I turned the jars of adjika over, wrapped them, and left them covered until they cooled completely.

Adjika should be stored in a cool place.

That's all, eggplant and tomato adjika for the winter “Awesome” is ready, winter is still far away, but who will stop us from opening one jar in a week and enjoying the delicious vegetable twist now? 🙂

Bon appetit in winter!