Recipe for cooking adjika for the winter. How to make spicy adjika

June 14, 2017

Good afternoon dear readers. Today we are preparing adjika according to several classic recipes. Adjika is, as everyone knows, Caucasian spicy seasoning. But over time, this seasoning has undergone a number of alterations and changes, and ultimately today there are great amount adjika recipes. You can even say that in almost every family, adjika is prepared according to own recipe. Someone likes it thicker, someone spicier, some add horseradish to adjika, some make it not spicy at all so that not only adults, but also kids can eat it.

Yes, of course, in this seasoning, or you can already say in a separate dish, a lot beneficial vitamins. It is understandable enough to look at its composition - peppers, tomatoes, garlic, hot peppers, carrots, sometimes greens. Adjika is just a storehouse of vitamins. Therefore, it should also be given to children for the prevention of colds in the winter.

There is never too much adjika in our family, no matter how much it is, they will definitely eat it all, and therefore we have to harvest a lot. Usually one half liter jar is enough for 2-3 days. My household is very fond of eating it as a bite to the first and second courses. Or just spread adjika on a piece of bread.

I prepare a lot of adjika and spicy and not so much because the family is large and it is necessary that both children and adults are not left without their favorite adjika. I have several recipes of my own and took a few more from the Internet, I will state everything, and you choose which adjika recipe you like best.

INGREDIENTS:

1 kg of tomatoes.
1 kg red bell pepper.
1 medium apple.
1 good head Luke.
1 medium head of garlic.
2-3 carrots.
2-3 hot peppers.
2 teaspoons salt (optional)
if desired, you can add greens (cilantro, parsley, dill).

COOKING PROCESS:

☑ Wash and peel vegetables well.

☑ Twist everything in a meat grinder.

☑ I twist the tomatoes together with the peel, do not peel them.

☑ When the vegetables are twisted, I transfer them to a deep frying pan.

☑ If there is no such deep frying pan, you can cook in a saucepan or in a cauldron.

☑ Mix the whole mass well and bring to a boil.

☑ As soon as the adjika boils, reduce the heat under the pan and boil over low heat until the mass thickens.

☑ It took me 40 minutes.

☑ After that, I lay out the adjika in sterilized jars and tighten the lids. You can read about how to properly and easily sterilize jars.

Adjika at home a simple recipe without cooking

Before this recipe was heat treatment. But there is one more classic recipe adjika without cooking. It allows you to save most useful properties and vitamins. This cooking recipe will be no less tasty and also moderately spicy. If you want to cook more spicy and burning adjika just need to increase hot pepper.

INGREDIENTS:

0.5 kg of ripe red tomatoes.
130 grams of red bell pepper.
1 hot pepper.
Head of garlic.
A teaspoon of salt.
2 teaspoons of sugar.
30 grams of table vinegar.

COOKING PROCESS:

It is important that all ingredients are of excellent quality. Since this recipe is without cooking and the products are not cooked, a slightly spoiled pepper or tomato can ruin everything for you.

All products will be cut into 2-3 parts. This is to make it more convenient to place them in the neck of the meat grinder. If your meat grinder has a smaller neck, then cut the products under the neck of the meat grinder.

☑ Remove all seeds and green tail from bell pepper. Cut into 2-3 pieces.

☑ Peel the garlic.

☑ Wash the tomatoes and cut into 3-4 pieces. Having previously removed the "butts".

☑ Hot pepper will also be freed from the tail, but we will not remove the seeds, since it is in them that all the hotness is concentrated.

☑ Twist all prepared products in a meat grinder. But not in turn, but mixed.

☑ Of course, you can cook with a blender, but I like it more when adjika consists of small pieces.

☑ After you have ground all the ingredients, mix everything well. Add salt, sugar, vinegar and mix well again.

Another thing that is important for this recipe is not to use iron utensils. It is better to do everything with the help of a stainless steel spoon at most, and preferably with a wooden spatula in a glass or enameled bowl. Since the metal will oxidize and adjika will disappear.

☑ Be sure to take jars sterilized and be sure that they are at least room temperature and dry of course.

☑ After the adjika is laid out in jars, we cork the lids and store such adjika only in the refrigerator. Well, or in the cellar with only one condition if the temperature in the basement is not higher than +5.

Adjika is ready to bon appetit.

Georgian Hot Pepper Adjika

And of course, I give you a recipe for cooking adjika in Georgian. Since it was from the Caucasus that this wonderful seasoning began its journey. Yes, yes, this dish is positioned as a seasoning. It is prepared according to this recipe without tomatoes.

Initially, adjika was cooked on a flat stone, rubbing all the ingredients with another stone. Pepper, nuts, garlic, everything was added gradually and ground to the smallest parts.

With abundant addition of coriander and a few more herbs.

Pepper used only dry. Walnuts are also dry, and herbs are also only in dry form. In this recipe, I will not describe how our ancestors prepared adjika, but I will adhere to some norms.

INGREDIENTS:

400 grams of hot pepper.
200 grams of garlic.
150 grams of walnut kernels.
50 grams of dry coriander.
1 bunch of cilantro.
75 grams of red ground pepper.
150 grams of salt.

COOKING PROCESS:

Before you start cooking adjika in Georgian, put on rubber gloves. Since you have to work with hot pepper, and as you know, it can leave burns on your hands. And of course, don't touch your eyes.

☑ Remove stems from hot peppers. If you want to make vigorous adjika, then you should not get seeds from pepper.

☑ Peel and chop the garlic.

☑ Before adding to adjika, walnut grains need to be dried a little in a pan or in the oven. After drying, the husk will fly around the grains, we remove everything that peels off.

☑ When using fresh herbs, it must be finely chopped.

☑ Load the resulting ingredients into a blender and grind until smooth. If a lot of salt is obtained after the blender, it must be drained.

☑ We lay out the resulting mass in sterilized jars and transfer the jars to the basement or store in the refrigerator.

Adjika in Georgian is ready. Enjoy your meal.

Adjiki with horseradish garlic and apples

This recipe was a revelation for me. Well, there is no limit to perfection. You need to try to cook this version of adjika.

INGREDIENTS:

500 grams horseradish root.
2 kg of tomatoes.
500 grams of red bell pepper.
100 grams of garlic.
5-6 pieces of hot pepper.
100 grams of table vinegar.
100 grams of sugar.
2 apples.
2 tablespoons of salt.

COOKING PROCESS:

☑ Peel the horseradish root.

☑ Peel the skin off the tomatoes.

☑ Remove stems from peppers.

☑ Peel the garlic.

☑ Pass all the ingredients through a meat grinder and put in one pan.

☑ Put the pan on the fire and bring to a boil. After a confident boil comes, the heating can be slightly weakened and boiled for 20 minutes, constantly stirring the adjika to prevent burning.

☑ After 20 minutes of boiling, vinegar and garlic should be added to the adjika. Boil for another 15-20 minutes.

☑ After 20 minutes of boiling adjika, we completely remove the heat and now you can lay out adjika in sterilized jars and tighten the lids.

☑ Put the jars upside down on a towel and wrap them up. Let the adjika cool completely and then transfer the jars to the storage place. It could be a refrigerator or a pantry.

Adjika with horseradish and apples is ready to eat bon appetit.

Video on how to cook adjika in a slow cooker

Enjoy your meal.

Good day dear guests and readers of the blog! Again in these September days I want to please you interesting cooking such a dish as adjika.

Someone just doesn’t call such an appetizer, it’s customary for someone to call it a lure, for someone with a different name. It is interesting that it is prepared in different ways. In my family, it has always been customary to cook it from a tomato, but it turns out you can make it from plums, zucchini, apples, eggplants and prunes.

Interesting! Well, in general, traditionally it was always made with great spiciness and was made only from hot red pepper and garlic (the Abkhazian version). Then later they came up with the Armenian, Georgian and Caucasian versions.

And that's not all, there are still disputes that it is the real adjika that is prepared without fail from plums, I took this information from one forum. For me, it’s best to make red tomatoes, but what do you think?

Therefore, today will be considered best options cooking it boiled thick adjika from tomato, as well as raw without cooking and sterilization, and each type will use its own interesting ingredients in order to improve taste qualities, such as garlic, bell pepper, horseradish, hot pepper, etc.

A proven and affordable option with tomatoes and garlic, which everyone can make for themselves, because it is prepared very quickly and easily, without any problems, this amount will make 4 half-liter jars. To get a very beautiful color for adjika, I advise you to take red bell peppers so that they merge with the color of tomatoes.

The most important thing is a good mood and then everything will work out. Use it simple and step by step instructions making this wonderful sauce.

We will need:

red tomatoes - 2.5 kg
Bell pepper Bulgarian - 500 g
garlic - 150 g
hot pepper - 1 pc.
sugar - 100 g
vegetable oil - 50 g
salt - 0.5 tbsp
vinegar 9% - 25 ml

Cooking method:

1. Process the tomatoes well in cold water, then remove the stem and cut each tomato in half.

2. The next step is to twist the red fruits through a meat grinder. Thus, such a red slurry will turn out. To leave all the excess juice, you will need to evaporate the mass on the stove, or you can cheat. To do this, take a colander, cover it with ordinary cotton gauze, then pour in the tomato pulp.

Important! Place the colander in a deep bowl or bowl.

3. While excess moisture drains, prepare the bell pepper and garlic. As usual, clean the pepper from the seeds and from the tail. Peel the garlic. If there are any yellow tips on the garlic, then it will be very important to cut them off and remove them.

Chop the pepper with a knife of arbitrary shape.

4. Now twist it together with garlic in a meat grinder. Get two vegetable porridge))). Transfer the finished tomato mixture after draining into a colander into a thick saucepan.

Important! To make the juice stack faster, you can use another trick, bring the gauze bag up.

5. Put all the ingredients in one pan (twisted drained tomatoes, twisted peppers and garlic), the mixture will already be pasty, thick. Stir. Add sugar, salt, vegetable oil. and of course the vinegar. Put on the fire to boil.

Important! vinegar essence be sure to take 9%, remember this.

6. Cook for about 30-40 minutes from the moment of boiling. Get very thick and homogeneous mass. Then pour into sterilized jars. Close with sterilized lids using a seamer.

7. Such yummy, well, you just can’t take your eyes off, you will lick your fingers. Enjoy your meal. Store in a cool place, such as on a shelf in a cellar. Good luck to all!

How to cook adjika according to the recipe You will lick your fingers

It turns out very tasty and just fly away! As my household say, just a bomb!

Recipe for the classic Abkhaz adjika from tomato

This is a traditional type of adjika, which can be made at home is not really tasty. It is close to the current GOST, but slightly modified.

We will need:

Tomatoes - 2.5 kg
Sweet bell pepper - 3 pcs.
Hot pepper - 1-2 pcs.
Onion - 2 heads
Garlic - 1 head
Basil or cilantro or celery - 1 bunch
Ground black pepper

Cooking method:

1. Wash all vegetables well cold water, and then grind everything. Tomatoes into pieces, removing the stalks, pepper into plastics or strips, cut the onion into halves with a knife, and each half into another half.

Interesting! It will turn out very piquant if you add a little celery.

Finely chop the greens with a knife, cut one piece of hot pepper in half, you will need to try and add to your taste.

2. Well, what's up. Twist everything through a meat grinder. This is all done very quickly and noisily))).

Important! If you don't have a meat grinder, you can use a blender.

Add freshly ground black pepper and taste. If you are not spicy, then add another half of hot pepper, salt. Stir.

The whole cooking process is finished, now pour into jars. I will say right away that you need to store such a tomato deliciousness in the refrigerator. Because we didn’t sterilize the jars, we didn’t use vinegar, and as you can see, this recipe is without cooking. How to do then without cooking, but at the same time for the winter.

Interesting! I do it very original way, I would say this method is used by everyone, but not everyone uses it. I love freezing food in the freezer.

So, just such an adjika can also be placed there. To do this, take small jars, I usually take from children's fruit purees and pour them into them. Voila, in the freezer and at any time I took it out and ate it. Am-am, most importantly, all vitamins and properties are preserved. Well, how do you like this idea?

Well, a very chic adjika will turn out, try it and you will certainly succeed!

Video recipe for cooking snacks from tomatoes, peppers and garlic without cooking

Raw adjika, it turns out that there is such an option, it is prepared without vinegar and preservatives, watch this story and blow up your body with such a snack. Cool!

Homemade adjika - the recipe is not too bitter

Raw adjika from tomato and without cooking is very popular with my guests, as it still contains one more interesting ingredient, it's crap. We can say that this is crap, someone calls a horseradish or gorloder. In general, whatever you want, call it. It also tastes amazing. Such a culinary creation will not leave anyone indifferent.

You will need 2 kg of tomatoes, but you can take more or less, depending on which time you do it, if for the first time for a test, take less, otherwise you don’t like it, the taste and color, felt boots are different))).

We will need:

Cooking method:

1. Peel the juicy peppers from the seeds and chop into pieces, finely chop the tomatoes, peel the garlic, chop the hot pepper into pieces, place all the ingredients in a container from a blender or food processor.

Interesting! If you want to make spicy adjika, then take more hot pepper. Experiment!

2. Such a juicy and tomato mixture of vegetables will turn out.

3. Add 2 teaspoons of store-bought horseradish to this mass, then sugar, salt and vinegar.

4. Then comes vegetable oil. Stir.

5. Pour into jars, close nylon lids, it turns out to be moderately spicy and very fragrant and tasty.

Store in a cool place in the refrigerator or cellar.

Adjika for the winter from tomato and garlic without cooking

It's another one cold way cooking adjika for the winter without bell pepper.

The technology is a little unusual, you yourself will understand this when you start reading the sequence of actions. perhaps someone will not like this option, and he will say some kind of bodyaga, and he will be right, how many people, so many opinions. I personally love unexpected options and sometimes I make such vigorous ones. It's up to you, as always.

We will need:

Cooking method:

1. Peel hot peppers from seeds.

2. Remove the stalk from the tomato, cut them into small pieces arbitrarily. In fact, it does not matter, because they will subsequently be twisted.

3. Peel the garlic and prepare for work. Place the tomatoes, then the garlic and pepper, one by one into the meat grinder bowl.

4. Salt, taste.

5. Now put the liquid mixture in a jar and watch it for 3 days to ferment.

6. Such a thick and unusual adjika is ready. Suitable for any side dish. Pour it into sterilized jars and close the lids. But still, remember that without cooking, this product should be stored in the refrigerator and not for very long.

If you want it to be stored longer, then use another

On this note, I end my note, I hope it was useful to someone. Good luck in cooking, great preparations for you for the winter. Until then, see you all!

Do not forget to subscribe to my blog, join the group in contact, smile more often and give everyone your smiles))).

Sincerely, Ekaterina Mantsurova

There are a huge number of ways to cook tomato adjika. Recipes can be selected, depending on the skill level of the hostess, both quite simple and more complex. How is the most prepared tasty adjika of the Best Recipes are collected in our article. But I want to note the fact that each of us has different taste preferences. Therefore, it is not necessary to argue that it is the workpiece prepared according to a certain recipe that is the most delicious. They are all "the most delicious" to some extent. And the choice is yours.

Adjika "Home comfort"

Are you looking for the most delicious adjika recipe? Then try this one. Adjika prepared according to this recipe has a mild taste, without excessive spiciness. In addition, this method of cooking has its own zest - these are apples. They affect the taste of the dish so much that it becomes great addition to any side dish.

List of ingredients:

about two kilograms of tomatoes;
one kilogram of apples (variety is unimportant);
one kilogram of carrots;
one hundred grams of hot pepper;
one hundred and fifty milliliters of vinegar;
one hundred and fifty grams of sugar;
two hundred milliliters of sunflower oil;
two hundred grams of garlic;
fifty grams of salt.

The main role in this recipe is given to tomatoes, since they, interacting with seasonings, give extraordinary taste. It follows from this that the tomatoes must be neither green nor sluggish.

Cooking method. From pre-washed tomatoes, it is necessary to cut the stalks. Further, if the tomatoes are small, then they are cut into two parts, if large, then into four parts. Apples are peeled and the core is removed. Carrots need to be washed and peeled. Seeds are removed from sweet and hot peppers. Grind everything with a meat grinder, and then transfer the resulting mass to a bowl with a thick bottom or a cauldron. After that, everything is thoroughly mixed with a wooden spoon, and then placed on the stove. Adjika is cooked for 60 minutes, but at the same time it should be constantly stirred. Already at the end (about seven to ten minutes before the end) you need to add garlic, vinegar. After that, the dish is mixed again, boiled well and poured into jars.

Adjika with horseradish

Required Ingredients:

about two kilograms of red tomatoes;
one kilogram of sweet pepper;
three hundred grams of garlic;
three hundred grams of hot pepper;
three hundred grams of horseradish (one fresh root);
two hundred grams of salt;
two hundred milliliters of vinegar (necessarily 9%).

Cooking method. Tomatoes need to be washed and cut off their stalks. The pepper is thoroughly washed, the seeds are removed, the stalk is cut out. Horseradish and garlic are peeled and cut into very small pieces (some housewives prefer to grind these ingredients in a meat grinder). Sweet and bitter peppers, together with tomatoes, are passed through a meat grinder. Next, you need to add salt, vinegar, chopped garlic and horseradish. After thorough mixing, all unnecessary liquid is drained. We lay out the resulting mass in jars and close. It is best to store in the refrigerator on the bottom shelf. As a rule, it turns out about 3 liters of adjika.

Adjika with garlic and tomatoes

The most delicious tomato and garlic adjika is suitable for both spicy lovers (adding garlic) and people who do not like too spicy preparations.

Required Ingredients:

about three kilos of tomatoes;
1 kg of Bulgarian sweet pepper;
500 g of garlic;
150 grams of hot pepper;
one hundred grams of salt;
three tablespoons of sugar.

Cooking method. Initially, all seeds must be removed from the bell pepper. Then the stalks are removed and the garlic is peeled from the husk. And only after completing all of the above steps, you can start washing all the vegetables. After that, Bulgarian and hot peppers are passed through a meat grinder. Salt and sugar are added to the resulting mixture. After completing all these steps, you need to put the dish in the refrigerator for a day. In the morning, all excess fluid is washed off. After cooking, adjika is placed in pre-prepared jars, and then placed back in the refrigerator for further storage.

Adjika "Kyiv"

Some argue that this is the most delicious adjika. Prepared for the winter, it will appeal to even the most sophisticated gourmets. In addition, it is quite easy and simple to prepare it.

Required Ingredients:

5 kg of tomatoes (ripe);
bell pepper (1 kg);
sour apples (1 kg);
carrot (1 kg);
two tablespoons of salt;
2 cups of sugar;
black and red pepper (one tablespoon each);

First you need to wash all the vegetables. The pepper is de-seeded and the core is cut out. Then the peel is removed from the tomatoes (to make this faster and easier, it is recommended to pour boiling water over the tomatoes for five to seven minutes). After that, all the vegetables are chopped in a meat grinder. Oil, sugar, salt, spices are added to the resulting mass. Next, the resulting mixture is placed on the stove and cooked until the desired density is obtained. After it immediately needs to be poured into pre-prepared containers. It is best to store in a cool place - a refrigerator, basement, cellar.

Adjika in Armenian

Despite the duration of the cooking process, adjika made according to this recipe will not leave you and your guests indifferent to its taste.

Required Ingredients:

about 5 kilograms of tomatoes (ripe);
0.5-1 kilogram of garlic;
0.5 kilograms of bitter capsicum;
salt (to taste).

Method of preparation: vegetables need to be washed and cleaned from seeds and core. Garlic, peppers and tomatoes are ground in a meat grinder. Salt is added to the resulting mass. Then the dish must be left in enamelware for ten to fifteen days. This time is necessary for adjika to ferment, and every day it needs to be stirred. It is important to remember that tomato juice should be drained before garlic and pepper are added to the dish. If this is not done, then adjika will seem undersalted.

Adjika "Restless Sinner"

This recipe is perfect for lovers of "thrill" sensations. Having tried such adjika, everyone will appreciate its peppercorn.

Required Ingredients:

about 2 kilograms of tomatoes (red);
twenty pieces of sweet pepper;
ten - fifteen pieces of hot pepper;
400 grams of garlic;
three sticks of horseradish;
two bunches of parsley;
two bunches of dill;
four tablespoons of salt;
four tablespoons of sugar;
vinegar to taste (required 9%).

Cooking method. Before preparing this dish, you need to thoroughly rinse all vegetables, and then rid them of seeds and stalks. After that, the vegetables need to be chopped with a meat grinder or blender. Salt, sugar and a little vinegar are added to the resulting mass. Everything is thoroughly mixed and poured into pre-prepared jars. Banks are closed with polyethylene lids.

Adjika "Vigorous"

This adjika will appeal to real men. It goes well with almost all products, but acquires a special taste with fish dishes.

Products:

about five kilos of tomatoes (ripe);
five to six heads of garlic;
one hundred grams of salt;
one hot pepper;
six large horseradish roots;
one sweet pepper.

Cooking method. Vegetables are washed in cold water, all seeds and stalks are removed, and then twisted in a meat grinder. Salt and chopped garlic are added to the resulting mass. Then the dish is thoroughly mixed, after which it can be laid out in prepared containers. Must be stored in the refrigerator.

Adjika "Adjarian"

real adjika, which is made on the basis of such irreplaceable ingredients as hot red pepper and garlic. Naturally, other vegetables and spices are added for a variety of taste sensations. It is not only tasty, but also useful. Only its excessive use can be harmful to health.

Required products:

about five kilos of tomatoes;
one kilogram of carrots;
kilogram of bell pepper;
five to ten pieces of hot pepper (to taste);
half a kilo onion;
half liter vegetable oil;
five to seven heads of garlic;
salt (to taste).

Wash vegetables. Next, the tomatoes must be rid of the core and stalks, the pepper is cleared of seeds. Then you need to divide the tomatoes, bell peppers and onions into 2-4 parts. All ingredients are scrolled in a meat grinder. After that, vegetable oil, salt and pre-chopped garlic are added. Everything is well mixed with a wooden spoon and put on fire. Cooking time - two hours. Stir periodically. After cooking, the dish must be decomposed into jars and rolled up.

Adjika "Home"

The most delicious recipe homemade adjika in this case The good thing is that the dish is easy to prepare. It is also worth noting that the workpiece prepared in this way does not have to be stored in a cool place. Even when stored in a warm room, the taste of this adjika does not deteriorate.

Adjika "Homemade" will be the most delicious if you use vegetables grown in your garden when preparing it. So, the list of products:

about five kilograms of tomatoes;
one kilogram of bell pepper;
fifteen pieces of hot pepper;
250-300 grams of garlic;
450-500 grams of horseradish;
200 milliliters of salt;
400 milliliters of vinegar (required 9%);
400 grams of sugar.

Cooking method. Vegetables need to be washed under cold water, and then peeled from seeds, core and peel. Then everything is ground in a meat grinder, including pepper seeds. After that, salt, vinegar, sugar and pre-chopped garlic cloves are added. After mixing everything, it is necessary to let the resulting mixture brew for exactly 50 minutes. no need. After the time has elapsed, you can safely bottle adjika.

When thinking about the question of what is the most delicious adjika, you need to remember the fact that the taste qualities of the prepared blank depend entirely on the number of proportions of seasonings and auxiliary ingredients. When preparing it, you can safely show your imagination and add something from yourself to the existing recipe. If the experiment was a success, then next time you can harvest a large number of jars with tasty and healthy adjika.

Adjika homemade for the winter - delicious vegetable snack. It can be added as a side dish or eaten simply with bread. Every housewife tries to cook homemade adjika.

There are many adjika recipes for the winter. We have collected for you the most delicious recipes homemade adjika for the winter. Choose and cook for your family and friends.

Real adjika is only pepper, without tomatoes. To prepare it, you need rubber gloves - the mixture burns your hands. Not everyone can eat it. However, this is a classic recipe, so we start with it.

To prepare a real "male" adjika, you will need:

1 kg red hot pepper (chili);
0.5 kg of garlic;
3/4 cup salt, grind No. 0;
0.5 cup mixture: coriander, suneli hops, dill seeds;
rubber gloves.

How to cook classic adjika without tomatoes:

Let's make small adjustments to the recipe, which will make adjika less pungent and usable.

Namely, we will replace most of the hot peppers with sweet ones - paprika. Let's say 800 g of paprika and 200 g of hot pepper.

We cut off the stalks of the pods, shake out the seeds - and grind in a blender (if you use a meat grinder, skip three times). We also act with garlic, coriander and dill seeds are also desirable to chop - and mix everything thoroughly.

At the end, add salt - ideally, we should get a homogeneous pasty mass. You can add chopped fresh herbs - cilantro and dill, but in this case the color of adjika will not be so bright and attractive.

Homemade adjika with tomatoes for the winter

Here are the most various options.

Adjika with tomatoes without cooking

Products:

3 kg of tomatoes;
1 kg of sweet pepper;
0.5 kg of garlic;
150 g of hot pepper;
0.5 cups of salt;
3 art. l. Sahara.

Cooking:

Grind all components in a meat grinder, mix, add salt, sugar, leave overnight. In the morning, drain the excess liquid and place the adjika in jars, store in the refrigerator.

Adjika from tomatoes and garlic

Ingredients:

3 kg of tomatoes;
2 kg of sweet pepper;
300 g of garlic;
150 g of hot pepper;
0.5 cups of sugar;
0.5 cups of 9% vinegar;
1 glass of sunflower oil;
0.5 cups of salt;
400 g of fresh herbs - cilantro, dill, celery;
to taste - coriander, hops-suneli, walnut.

Adjika recipe for the winter from tomatoes and garlic:

Skip tomatoes and peppers through a meat grinder. Stir, add oil and cook over low heat for an hour with constant stirring.

Cool, add vinegar, sugar, salt, crushed garlic. Grind greens in a blender. Mix everything thoroughly, let it brew - delicious adjika with garlic is ready for the winter.

Shades of taste of such adjika are achieved by different dosages of additives - spices and seasonings. It is also possible to vary the proportions of the main components. The last recipe often uses apples, carrots, horseradish, eggplant.

Adjika with carrots and apples

Products:

2.5 kg tomato;
500 g carrots;
500 g sour apples;
500 g of bell pepper;
250 g vegetable oil.
100 g of garlic;
1-2 pods hot pepper;
250 ml. vinegar 9%;
2 tbsp salt;
100 g of granulated sugar.

Cooking:

Wash all vegetables, peel and twist in a meat grinder. Drain into a wide bowl and add vegetable oil. Boil the resulting mass on low heat for 2 hours.

Add chopped garlic, 1-2 pods (depending on the size and your taste) of bitter pepper, peeled from grains. Pour in the vinegar.

Salt and add sugar. Mix everything thoroughly, bring to a boil and place hot in jars. Roll up.

Adjika with horseradish and garlic from tomatoes for the winter without cooking

Ingredients:

paprika - 1 kg.
tomatoes - 2.5 kg,
garlic - 250 g,
hot pepper - 250 g,
horseradish - 250 g,
salt - 0.5 cups,
sugar - 1 cup,
vinegar - 1 glass.

How to cook:

Scroll everything through a meat grinder (do in a large bowl), add salt, sugar, vinegar and stir. Watch out for sharpness! Who loves.

Output finished product- about three liter jars, excess liquid can be drained.

Acute adjika for the winter

Ingredients:

ripe red tomatoes 2.5 kg;
sweet and sour apples 500 g;
sweet bell pepper 500 g;
carrots 500 g;
dill greens 50 g (optional);
parsley 50 g (optional);
peeled garlic 120 g;
red hot pepper 75 g;
vegetable oil 250 g;
vinegar 9% 2 tablespoons;
black pepper;
salt.

The output of the finished product is 2.5 liters

Acute adjika for the winter - step by step recipe with photo:

Adjika in Kiev

Products:

5 kg of ripe tomatoes;
1 kg of bell pepper;
1 kg of apples (the more sour, the better);
1 kg of carrots;
2 tbsp. spoons of salt;
200 g of sugar;
400 g of vegetable oil;
2 tbsp. spoons of red hot pepper (you can put 1 tablespoon of black plus 1 tablespoon of red).

Cooking:

Pass all vegetables through a meat grinder (it is better to pre-peel tomatoes or pass through a juicer). So that the tomatoes are easily peeled, they need to be poured with boiling water for 3-5 minutes.

Season with oil, sugar, salt, spices. Then boil for 2-3 hours until the desired consistency. Pour hot adjika into sterilized jars. Roll up jars and seal them. Ready!

Adjika recipe without tomatoes

Ingredients:

sweet bell pepper 2 kg.;
garlic 200 g;
red hot pepper 150 g;
salt 2 tbsp;
sugar 8 tablespoons;
vinegar 6% 300 ml.

Cooking:

Peel all vegetables, twist through a meat grinder.

Add salt, sugar, vinegar to the resulting vegetable mass, arrange in jars and roll up.

Georgian adjika for the winter

Georgian adjika with walnut and hot pepper

Ingredients:

1 kg of dry hot red pepper;
50-70 g of coriander seeds;
100 g hops-suneli;
a little cinnamon (ground);
200 g walnuts;
300-400 g of steep salt (large);
about 300 g of garlic.

Cooking:

Soak hot red pepper for 1 hour. Add coriander, suneli hops, cinnamon, nuts, garlic and salt. Skip 3-4 times through a meat grinder with a fine grate.

Store anywhere, at any temperature, but preferably in a sealed container, otherwise it dries out.

Adjika mixed with salt is good for coating chicken or meat before frying in the oven.

Georgian hot pepper adjika

Recipe Ingredients:

2 parts hops-suneli;
2 parts capsicum red pepper;
1 part garlic;
1 part coriander (ground cilantro seeds)
1 part dill.

How to cook Georgian adjika:

Pass pepper and garlic through a meat grinder. Add spices to them. You can also add finely crushed nuts. Sprinkle the mixture with coarse salt and pour vinegar with a strength of 3-4% to get wet thick paste.

Well adapted for long-term storage in a tightly sealed glass or ceramic container.

Be sure to cook adjika in rubber gloves.

Recipe for Armenian adjika without cooking

Products:

5 kg of whole tomatoes;
1 kg of garlic;
500 g of bitter capsicum;
salt to taste.

How to cook:

Pass everything through a meat grinder. Salt. Leave in an enamel bowl for 10-15 days so that the adjika ferments, remembering to stir it daily.

You need to salt the tomato juice before you need to add garlic and pepper, otherwise the taste of salt will not be felt later.

A simple recipe for homemade tomato ketchup for the winter

Products:

1 kg tomato;
300 gr of onions;
1 teaspoon ground pepper;
5 carnations;
3 teaspoons of salt;
half a glass of sugar.

Cooking:

Wash, peel and chop the tomatoes and onions. Place in a separate bowl. Place over low heat and bring to a boil, stirring occasionally.

Add salt, sugar, spices. Mix. Cook until the onion is cooked - you will get an excellent homemade ketchup!

Recipe for tomato paste for the winter at home

Any housewife would like to always have tomato paste on hand. It is quite easy to prepare it at home. Only ripe tomatoes are suitable for this. Even a small amount of unripe fruit will degrade the quality of the pasta.

Washed tomatoes are placed in a saucepan and boiled until they are soft, then passed through a meat grinder with a fine grate.

The resulting mass is boiled in an enameled basin until its volume decreases by 2.5-3 times. It is not necessary to pour the whole mass into the basin at once - when boiling, it will overflow.

It is better to add gradually, in small portions, as the water evaporates. Cook over high heat, stirring constantly.

The finished puree is laid out hot in jars and rolled up. Banks and lids are preliminarily kept in hot water 10 minutes. Rolled cans are sterilized for 10-20 minutes in boiling water and only after that they are stored in a cool place.

To preserve the puree without hermetic sealing, it should be salted before the end of cooking (at the rate of 100 g of salt per liter jar). To tomato paste in open jar not moldy, it is sprinkled with salt on top and poured with a thin layer of vegetable oil. You can also sprinkle with dry crushed horseradish leaves.

Adjika - spicy sauce who came to us from Georgia and Abkhazia. However, Russian adjika bears little resemblance to the traditional one, since it does not include tomatoes. In the usual Russian adjika, just the opposite, tomatoes are the main ingredient and many variations on the theme of cooking. And all the housewives prepare adjika in their own way: they add onions, carrots, walnuts, horseradish, green apple etc. I cook adjika according to my grandmother's recipe, and of all the ones I tried, this recipe is my favorite. This adjika is prepared from fresh meaty tomatoes and sweet peppers, due to which raw adjika turns out to be very tasty and fragrant. It is stored in the refrigerator in small jars. Very common with us boiled adjika, which, unlike raw, can be rolled into jars.

And here is a little secret on how to cook the most delicious raw adjika: tomatoes should be taken ground, fleshy, dark red in color, with a pronounced aroma. Such tomatoes usually ripen in September-October, at which time you can find the most fragrant bell pepper on the market. Adjust the spiciness of adjika to taste by adding chili and garlic to last turn.

Raw Adjika Ingredients:

2 kg meaty;
1 kg sweet;
300 g;
2 chili peppers;
3 tbsp salt;
4 tbsp Sahara;
160 ml 9% vinegar;
5 tbsp refined vegetable oil.

Recipe for spicy raw adjika

1. We disassemble the head of garlic into cloves. Pour boiling water over them and drain the water after 3 seconds. This will help us peel the garlic quickly and easily.

2. Peel the garlic.

3. Pour boiling water over the tomatoes and leave for 5-7 minutes. This procedure will help to painlessly peel tomatoes from hard skins.

4. In the meantime, peel the sweet pepper from the seeds and stalk, cutting each in half.

5. Remove the skin from the tomatoes.

6. Tomatoes, bell peppers, garlic and chili peppers, peeled from the stalk, are passed through a meat grinder.

7. Add 3 tbsp. salt, 4 tbsp. sugar, 160 ml of 9% vinegar and 5 tbsp. refined vegetable oil. We mix everything.

8. We sterilize the jars and pour clean jar lids several times with boiling water. Pour raw adjika into jars and close with ordinary plastic lids. You need to store raw adjika in the refrigerator, and it can stand right up to spring.

9. Raw homemade adjika from fresh tomato, garlic and bell pepper is ready! Enjoy your meal!