An easy tomato adjika recipe for the winter. Adjika from green tomatoes, apples and garlic for the winter: a simple recipe with cooking

Seasoning made from tomatoes, hot peppers and garlic has long been used by chefs different countries. Thanks to the spicy sauce, meat and fish dishes acquire a deeper, more expressive taste.

No cooking

Adjika is an amazing seasoning. It can be stored both raw and boiled, and heat treatment does not affect taste. Of course, the seasoning without cooking is rich big amount vitamins and microelements, although the shelf life is reduced in comparison with the cooked product.

The main property of hot sauce is its ability to stimulate appetite. Therefore, for people who are on a diet, this product will not be useful in losing weight. Despite the presence of pungent components that stimulate digestion, and low calorie content(59 kcal per 100g) such a supplement will force you to absorb more food than is required to satisfy hunger.

Raw adjika classic

Strictly speaking, initially classic adjika did not include tomatoes at all: the Caucasian seasoning included red pepper, ground with herbs. But as the sauce spread across countries and continents, the main version began to look exactly as described in our recipe.

Ingredients:

red tomatoes – 1.5 kg;
garlic – 200 g;
hot pepper – 3 small or 2 medium pieces;
bell pepper – 2 red copies;
onion - 2 large onions;
vegetable oil – 70 ml;
9% vinegar – 60 ml;
salt – 25 g.

Select ripe red tomatoes, rinse and remove the dense core. We remove seeds from clean peppers. Purified onion cut it into pieces so that it can easily pass into the meat grinder. Remove dry scales with a dash of garlic. We put the prepared vegetables into the electric meat grinder.

Mix the crushed products thoroughly with your hands or a wooden spoon, pour in the oil, salt and season with vinegar. Mix all the ingredients of the sauce again. The product is ready for use and storage. Place the mixture in sterilized glass jars and keep under a polyethylene lid in a refrigerator.

Adjika – excellent remedy prevention of colds. The product contains vitamins such as PP, A, C, and B vitamins. Mineral substances include iodine, potassium, phosphorus, calcium, copper, chlorine and 9 more elements. This composition ensures the body’s resistance to viruses and generally strengthens its protective functions.

Raw adjika with horseradish

One of the most popular and simple recipes for making adjika includes only 4 products: tomatoes, garlic cloves, horseradish root and salt. The simplicity of the dish also lies in the fact that the sauce does not require additional heat treatment.

Ingredients:

ripe tomatoes – 1.5 kg;
horseradish - 100 g root;
garlic – 6 shares;
salt – 20 g.

We wash the tomatoes under running water. Scald with boiling water and remove the skin that has burst from the high temperature. Remove the dense core. We clean the horseradish roots from dark spots, scrape the outer layer with a knife until white. Place both products on a napkin to remove excess moisture.

Peel the garlic from dry protective layers and rinse in running water. It is recommended to grind the ingredients of the recipe only in meat grinders (mechanical or electric): some blenders may not be able to cope with hard horseradish roots. We salt the vegetables after they have passed through the meat grinder. Stir the resulting solution until the salt is completely dissolved.

Place the sauce in dry, chilled jars that have been sterilized. Store on the top shelf of the refrigerator.

It is better to cook horseradish roots immediately before mixing with other vegetables. When exposed to open air, the peeled parts quickly weather, and the root itself withers. To prevent this from happening, the prepared ingredient should be immersed in ice water before grinding.

Georgian raw

The Georgian additive is used in meat and fish dishes both at the stage of their creation and at the moment of readiness. The highlight of the sauce is the presence of herbs, which grow in abundance in the Caucasus and are used in national Georgian cuisine.

Ingredients:

red tomatoes – 2 kg;
bell pepper – 3 red pcs.;
hot pepper – 2 pods;
garlic – 4 heads;
dried cilantro – 10 g;
hops-suneli - 1 package;
salt – 25 g.

Wash the hot pepper pods and dry them on a towel for 10 hours. After this time, remove the stalks and seeds from each. We do the same with fresh sweet peppers: peel and cut in half. We break the heads of garlic into slices, peel them and rinse them in water. Wash the tomatoes in water, scald with boiling water and remove the skin.

Grind the peppers and tomatoes in a blender, finely chop the garlic with a knife. Add dried cilantro, suneli hops and salt. Mix all the products. To prevent your hands from burning with hot pepper, you can work with gloves. The shelf life of this seasoning is four, maximum four and a half months in the refrigerator.

Georgian adjika has great amount options. Many of them are based on wine vinegar. Separately, it is worth mentioning the green Georgian adjika, which includes only herbs and green pepper pods. Unlike the Abkhazian variety, they are never found here walnuts.

With cooking

Boiled adjika is ready for use for a whole year if it is subjected to heat treatment at the time of preparation. The spiciness of this seasoning depends not on the cooking time, but on the amount of hot pepper in the product.

Adjika is not the best safe product. Its piquancy and sharpness do not have the best effect on the health of people with stomach problems. Any form of gastritis instantly reacts to the seasoning. The supplement to meat or fish should not be used during periods of liver or kidney failure. Children under 13 years of age and pregnant women are also at risk.

Boiled adjika for the winter

The cooking option is primarily suitable for residents of city apartments. Where there is no cool cellar, and the refrigerator is occupied with pots and store-bought delicacies, boiled winter preparations Can be stored in a regular closet.

Ingredients:

ripe tomatoes – 2 kg;
garlic – 300 g;
bell pepper – 1 kg;
hot pepper – 3 pods;
vegetable oil – 100 ml;
parsley – 50 g;
dill greens – 50 g;
salt – 15 g;
sugar – 10 g.

We wash the vegetables. Remove the core from tomatoes and seeds from peppers. We send both to the blender and grind. Cook over low heat for 50-60 minutes.

Grind the peeled garlic and hot pepper. Add finely chopped greens to this mixture. After an hour of boiling, add the spicy mixture to the tomatoes and bell peppers. Pour in the oil, salt and add sugar. The resulting solution is simmered over low heat for half an hour.

We sterilize glass jars and, without allowing them to cool, fill them with freshly prepared adjika. Seal with tin lids, turn over, cover with a blanket or rug until completely cool.

Not every variety of tomato is suitable for making sauce. To ensure a thick, rich consistency, the choice should be made on fleshy, low-water specimens. Most often, housewives choose the Slivka variety for preparing adjika. But besides this variety, Pink Flamingo, President, Dar of the Volga, Big Beef are suitable for seasoning. It is typical for them high content sugars, delicate skin that does not need to be removed, and poor content of small seeds.

With carrots

Surprisingly, spicy sauce, which includes root vegetables, also refers to adjika. Housewives are experimenting with different products - turnips and beets, celery root and carrots. The most popular part of these types of preparations remains bright orange carrots.

Ingredients:

tomatoes – 1.5 kg;
garlic – 7 shares;
bell pepper – 4 pcs.;
hot pepper – 1 pod;
onion – 2 small or 1 large;
carrots – 2 medium;
vegetable oil – 150 ml;
vinegar (9%) – 30 ml;
salt – 15 g;
granulated sugar – 50 g.

We prepare clean vegetables for heat treatment: remove the stems and cores of tomatoes and peppers, peel the garlic and carrots. Grind thick ingredients in a food processor. Boil the chopped vegetables over low heat for half an hour. To avoid burning, do not forget to stir with a wooden spatula.

After 30 minutes, add salt, add oil and add granulated sugar. Bring the mixture to a boil and simmer for an additional 5 minutes. Pour the resulting product into disinfected jars, roll up the lids, turn over and wrap in heat until it cools completely.

At first glance, this spicy mixture of spices and vegetables does not require any special knowledge. However, there are nuances that will help make the taste more delicate or, conversely, tart, allowing the spices to reveal their aroma more clearly and increase the shelf life of the product.

Adjika is prepared from ripe vegetables without signs of disease or harmful insects. The presence of spoiled copies can cause premature souring of the product.
Insufficient amounts of salt, garlic and horseradish roots, which are natural preservatives, can also cause “floating” adjika.
The containers for storing the sauce must be perfectly clean. It can be disinfected with steam over boiling water, high temperature in the oven, or using an electric field in a microwave oven.
Raw adjika is stored exclusively in cool places: refrigerator or cellar. Vitamins last longer in the dark. If the seasoning was cooked for at least 20 minutes and was sealed while hot tin lid, it can be stored at room temperature in a dark room.
The minimum composition of adjika is tomatoes, pepper, garlic and salt. Spicy herbs (cilantro, dill, fenugreek, celery, basil, marjoram, etc.), as well as vegetables (sweet and hot peppers, carrots, onions) and fruits (apples, plums) help diversify the taste of the seasoning.
If you roast the herbs and seeds of the ingredients in a frying pan, essential oils will release and the mixture will become truly aromatic.
The pepper seeds add a special spiciness to the sauce. If the product is made from green fruits, the taste will be more delicate and less pungent.
To prevent hot pepper juice from irritating the skin of your hands, you should wear disposable gloves when working with the vegetable.

Conclusion

A mixture of spices and salt, which was originally called adjika, today is a culinary additive of several types. This can be a mixture of salt, dry herbs and red pepper. As a rule, such a filler is used as a component of marinade for poultry and meat before frying or stewing. It can be a sauce made from tomatoes, sweet peppers and garlic, which is served with already prepared dishes. Or it can be closer to salads, including ingredients such as carrots, walnuts and coarsely chopped greens. In any case, no matter which recipe is chosen, the seasoning will make the treat tasty and healthy.

Adjika is a Georgian and also Abkhazian dish, and it’s no secret that it’s a favorite. Every dish national cuisine appears in their country only thanks to those products for which the land that grew them is famous.

That is why the basis of the dish in southern countries is made up of hot, hot peppers, and our Russian adjika is made up of tomatoes.

Recipes for making adjika

In past centuries, the adjika recipe was the same, it included three ingredients: pepper, salt and fenugreek, and at first only salt and pepper. Currently, a huge number of recipes have appeared, each of them has the right to a chef's life.

Attention! If you decide to prepare real adjika and have not found a plant such as fenugreek, you can replace it with the Khmeli-Suneli seasoning or the Suneli set. And tomatoes for adjika should always be very hard, not juicy.

Adjika of Abkhazia

Spicy, classic (recipe for the winter with tomatoes) adzhika, prepared both for future use throughout the year and for quick serving on the holiday table.

Ingredients of the dish:

hot pepper pods (11 pcs.);
garlic/head (1 pc.);
blue fenugreek (two tablespoons);
tomatoes (2.1 kg);
table salt/110 g.

Preparation:

Remove all excess pepper pods and grind as finely as possible.

Dip the tomatoes into boiling water, remove the skins, and twist together with cloves of fresh, peeled garlic. Mix with pepper and salt. Place on a hot stove for exactly three minutes. Try not to leave the pan so that you can stir the mass without interruption.

Adjika is spicy, a simple and quick recipe that will lick your fingers

This adjika is not very difficult and quick to prepare; you can do it even without technical devices.

Ingredients of the dish:

chilli pepper, bitter (0.8 kg);
garlic (3-4 cloves);
“hops” mixture (55 g);
nuts, walnuts (5 pcs.);
tomatoes (2 kg.);
table salt/110 g.

Preparation:

Scald, remove the skin, soften well with a fork, drain the juice.

Remove all excess from the peppers, grind finely, place in a container where the tomatoes are already lying. Do the same with the garlic cloves. Salt and season the dish, stir everything. Crush the nuts, stir, drain the juice. The dish can be decorated with herbs and served.

Attention - this will be interesting! In the old days, housewives did this with two stones. One was used as a board, the other as a masher/pestle.

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

Adjika with horseradish was invented in the Caucasus. It resembles Siberian “horseradish”, but is more aromatic due to the addition of spices and pepper. It's very tasty and healthy dish, because horseradish has long been widely used not only in cooking, but also in folk medicine.

Ingredients of the dish:

tomatoes (4.2 kg);
pepper/gogoshary (2.3 kg);
pepper/hot (7-10 pcs.)
garlic/heads (5 pcs.);
horseradish (12 pieces);
sugar (1/2 cup);
salt (130 gr.);
parsley (bunch).
blue fenugreek (45 gr.).

Preparation:

Prepare the tomatoes: rinse, remove excess, twist. This can be done either manually, using a meat grinder, or using a mixer.

Remove seeds from both types of peppers, rinse and also twist. Add to the tomatoes, stir, drain the juice.

Peel the horseradish and garlic. Grind as finely as possible, add to future adjika.

Add seasoning, salt and sweeten. Stir everything well. Let it brew, then drain the juice.

Place in jars that should be pasteurized in advance, then pasteurized again in a manner convenient for you.

IN winter period Parsley is added to adjika with horseradish and garlic, but only when serving. You shouldn’t roll it with parsley; adjika can turn sour.

Delicious adjika made from tomatoes and peppers

By taste qualities, such a dish will not be inferior to natural Georgian, and bell pepper will make it thicker and more aromatic. It is best to choose tomatoes that are fleshy, but not overripe, otherwise a lot of juice will appear.

Ingredients of the dish:

hot pepper (6 pcs.);
tomatoes (2 kg);
pepper, gogoshary (0.8 kg);
garlic (2 heads);
hops-suneli (2 tbsp/l);
vinegar, fruit (25 ml);
sugar (245 gr.);
salt (100g).

Preparation:

Peel the hot pepper and finely grind it together with the garlic cloves prepared in advance.

Wash the tomatoes, remove excess, cut, and pulse until smooth.

Gogoshary, rinse, remove seeds. Also twist or cut into small slices.

Place all cooked products in one container, stir thoroughly, drain the juice. After this, season, add salt, vinegar and sugar.

Simmer over low heat for half an hour, stirring all the time. Then bring to a boil, again, stirring continuously, as shown in the video. Remove cooked food from the stove spicy dish, cool, serve. You can also prepare such adzhika for the winter to delight your household with a tasty and aromatic dish all year round.

The video shows each step of preparation in detail. delicious adjika from tomatoes and peppers. Videos in recipes are very convenient to use; at any time you can either pause the frame or scroll through it several times.

Classic recipe for adjika from tomato and garlic

The name “Russian adjika” would be most suitable for this recipe. Because it was invented in our country.

Ingredients of the dish:

tomatoes, firm (2.3 kg);
hot, bitter pepper (12 pcs.);
garlic (4 heads);
salt (110 gr.);
set of suneli spices (70 gr.);
vinegar (50 ml).

Preparation:

Wash the tomatoes, remove the stem. For cooking, you can use either a meat grinder (large) or a mixer, not forgetting to drain the resulting juice.

Prepare the burning pods: remove the seeds and stalk. Grind, add to other grated products.

The same should be done with the garlic heads: grind, put in the future adjika.

Gently pour in the vinegar.

Mix all ingredients well and leave to steep for a couple of hours. Then load into prepared clean jars.

This adjika can also be served boiled, straight to the table, but not all ingredients should be boiled. Garlic and pepper are added last before boiling. And, of course, don't forget about the oil.

Attention! When working with hot peppers, you must wear gloves. It will irritate the skin, and getting it in the eyes is very dangerous to your health.

Boiled adjika from tomatoes, peppers and garlic for the winter

Tasty, juicy and healthy adjika in winter will not only enrich your table with vitamins, but also remind you of the hot summer.

Ingredients of the dish:

tomatoes (2.7 kg);
carrots (5 pcs.);
garlic (2 heads);
Gogoshary pepper (1.2 kg);
hot pepper pods (10 pcs.);
unrefined/vegetable oil (265 ml);
ordinary vinegar (30 ml);
sugar (235 gr.);
salt (125 gr.);
Khmeli-suneli seasoning (45 gr.).

Preparation:

Scald the tomatoes and remove the skin, cut to twist. Twist and drain off excess juice.

Clean the gogoshars from the internal contents and stems, cut into pieces. Scald, remove the skin and also twist.

Peel, rinse and chop the carrots using a meat grinder.

Add grated garlic cloves, vinegar, sugar and salt. Mix thoroughly. To put on slow fire, bring to a state of active boiling, trying to always be nearby and stir. Place on low heat. Wait until the adjika stops boiling. After this, cook for exactly an hour with the lid closed.

Peel the hot pepper, grind it and add it to the adjika. Leave on the stove without heat for a couple of hours. Place the cooled adjika into pasteurized jars.

Attention! To prepare adjika, it is best to use enameled, clay or cast iron dishes.

Boiled adjika with apples

Apples in adjika give a pleasant aroma and sour taste. After serving such a snack, guests will forget about other dishes. In addition, thanks to the apples, she will receive an additional vitamin complex, which is so lacking throughout the year.

Ingredients of the dish:

tomatoes (3.2 kg);
Gogoshary pepper (1.3 kg);
carrots (5 pcs.);
hot pepper (11 pcs.);
apples, green variety (1.3 kg);
garlic (2 heads);
onion (8 heads);
unrefined oil (400 ml);
vinegar (50 ml);
granulated sugar (255);
salt (155 gr.);
blue fenugreek (45 gr.).

Preparation:

Immerse the tomatoes in boiling water for five seconds, remove the skin and cut off the stem. Cut into small and neat slices. Drain the juice.

Peel the carrots, grate, add to the tomatoes.

Remove stems and seeds from sweet and bitter peppers. Twist on medium and add to the rest of the vegetables. Stir, drain the juice.

Finely chop the onion. Pour oil into a saucepan, heat it, add onion and saute it.

Drain the juice from the vegetables and place everything in a saucepan. Add grated garlic, salt, seasoning, vinegar, sugar. Stir everything. Place on low heat.

Peel the apples, cut into cubes, add to adjika. Bring to a boil, stirring continuously and turn off the heat. Cool, transfer to a prepared container and roll up. After this, put it in a dark place, carefully wrapping it up overnight.

Real Georgian adjika

If you like spicy dishes, then the recipe for this Georgian adjika just for you. The recipe is not only easy to prepare and unforgettable in taste, but also healthy. A large amount of vitamin C will help the body cope with any viruses throughout the year.

Ingredients of the dish:

hot/burgundy pepper (2.5 kg);
plum, slightly green (8 pcs.);
garlic (5 heads);
hops-suneli (65 gr.);
green cilantro (210 gr.);
walnuts, shelled (130 gr.);
salt (140 gr.).

Preparation:

Hot peppers remove stems and seeds. Grind it as finely as possible so that the mass is homogeneous.

Immerse the plum in boiling water, remove the top layer, remove the pit, also roll and add to the pepper.

Finely grind the garlic and add to the adjika.

Crush walnuts in a mortar and add to adjika.

Season, salt, add sugar and cilantro. Stir everything well. Let stand for three hours, then transfer to prepared jars.

The recipe will help you step by step understand all the intricacies of preparing Georgian adjika. In the video you will see what a rich color real Georgian adjika has.

Homemade adjika with tomatoes and garlic, without bell pepper

Homemade adjika without bell pepper serves great snack to anyone festive table, but can be very acute. But the benefit from it in winter will be much greater than from a package of antiviral drugs.

Ingredients of the dish:

fleshy tomatoes (3.3 kg);
hot pepper (10 pieces);
garlic (5 heads);
coriander (50 gr.);
paprika (70 gr.);
hops-suneli (70 gr.);
vinegar (70 ml.);
salt (110 gr.).

Preparation:

Wash the tomatoes, remove the existing stalk, cut small cubes, drain the juice.

Remove seeds from peppers, twist and add to tomatoes.

Peel the garlic, grind it and add it to the future adjika.

Season the resulting mass with salt and vinegar. Place on low heat for 20 minutes, stirring continuously, but without bringing to a boil. Cool, transfer to pre-pasteurized jars.

Raw adjika for the winter from tomatoes and garlic without cooking

Adjika without cooking is certainly a big plus for those who want to get vitamins all year round. But to prevent this plus from turning into a minus, you should prepare the vegetables and dishes very carefully: wash them, scald them with boiling water both outside and inside.

Ingredients of the dish:

Tomatoes (3.1 kg);
sweet bell pepper/gogoshary (1.1 kg);
hot pepper (10 pods);
cilantro/basil/parsley (all 70 gr.);
garlic (3 heads);
vinegar/grape (200 ml);
salt/coarse grind (130 g).

Preparation:

Wash the tomatoes, cut off any existing stem. Cut into small cubes, then crush with a masher.

Peppers, both hot and sweet, remove seeds and remove stems.

Grind finely in a meat grinder and add to the tomatoes.

Season with the above spices, squeeze out the garlic, stir everything with clean hands, pour in the vinegar, stir with a spoon, add salt, stir again and drain the juice.

Roll up in a pasteurized container or drop to the table.

Attention! Salt is added last as it helps to give extra and unnecessary juice to the vegetables.

Summary

Adjika is a very healthy dish that will provide the body with vitamins all year round. But, despite this, we should not forget that the dish is very spicy. It is advisable to limit its consumption to one meal. And for people with gastrointestinal problems, such a spicy dish is generally contraindicated.

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

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

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

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

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

To prepare adjika without cooking you need:

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

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

Rinse the tomatoes thoroughly under running water and dry with a paper napkin or towel. With a sharp knife cut out the places where the stalks are attached. Cut the tomatoes into small slices of any shape.

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

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

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

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

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

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

Take 500 grams of garlic and peel it.

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

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

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

To prepare delicious adjika you need:

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

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

Peel the garlic and separate it into cloves.

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

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

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

To prepare you need:

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

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

Cut the vegetables into small pieces.

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

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

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

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

To make adjika according to this recipe, take:

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

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

Peel the carrots and also cut into pieces.

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

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

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

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

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, ground 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 of hot pepper.

Recipe 2. Spicy adjika - 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 there too sunflower oil. 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. Add salt, granulated sugar, vegetable oil to the vegetable puree 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 celery, 300 g parsley, 600 g cilantro, 300 g green bell pepper and 300 g hot pepper capsicum, 6 heads of garlic, 120 g 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 horseradish root, 300 g garlic, 300 g hot pepper, 2 kg red juicy tomatoes ov (not damaged or wrinkled), 1 kg of sweet fleshy bell pepper, 1 glass of salt, 1 glass of 9% vinegar.

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

Recipe 6. Adjika from tomatoes and garlic for the winter

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

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

Recipe 7. Adjika from green tomatoes

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

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

Recipe 8. Adjika with chili pepper

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

Grind all vegetables, except tomatoes and chili peppers, in a meat grinder. You can also use a blender, the only condition is that you should not turn the vegetables into puree.
Scroll the peeled tomatoes through a meat grinder, 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 of ripe tomatoes, 4 kg of beets, 1 kg of carrots and bell peppers, 200 g of garlic, 4 pods of hot pepper, 200 ml of vegetable oil, 150 g of salt and sugar, 150 ml 6% table vinegar.

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

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

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

3. It is better to grind herbs, spices and garlic for adjika in a mortar. 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!

Sweetish-spicy adjika is the most famous seasoning from Caucasian cuisine. The sauce has millions of fans around the world; any housewife can prepare it and prepare homemade adjika for the winter without any special financial expenses. The recipes on this page are the best, as they say: “Try it and you’ll lick your fingers!”

The best adjika recipe for the winter from tomatoes

The best adjika comes from perfect combination sweet and bitter peppers, juicy tomatoes and spices. The recipe is simple, the process easy cooking, and the result is tasty and very healthy. This adjika can be rolled up for the winter and used as a seasoning for any hot dishes, side dishes or cold appetizers.

To prepare you will need:

Preparation:

First, let's prepare the ingredients. Peel the garlic, remove the seeds from the peppers, and divide the tomatoes into halves and remove the stems.

First, we pass the tomatoes and sweet peppers through a meat grinder (you can chop them in a chopper) and send them to simmer in a saucepan. Cook for at least 20 minutes, the time can be increased if you want the adjika to be thicker!

Next, grind the hot pepper and garlic, and place this hot mixture in a saucepan. 2 minutes before the end of cooking, add the remaining ingredients: salt, sugar, vinegar and oil. Mix everything thoroughly and let the adjika simmer a little more. When hot, roll the sauce into sterilized jars and place on the lid.

It is better not to add greens to adjika during cooking; you can chop cilantro or parsley immediately before use.

You can store the blanks on the balcony and even in your home pantry!

Spicy adjika recipe - you'll lick your fingers

Famous culinary specialist Olga Matvey offers a recipe for delicious spicy adjika or homemade ketchup"Real jam!". It is prepared quickly, simply and effortlessly, and the products are healthy and delicious seasoning cost pennies.

Ingredients for preparation:

Preparation:

We will pass peeled sweet peppers, chopped tomatoes, hot pods without tails, onions and carrots through a meat grinder. At the end, twist a little ginger and get a beautiful bright aromatic mass.
Place the saucepan on the fire, bring to a boil and cook for 30 minutes.
Add sunflower oil, the remaining spices, mix and simmer the adjika for about 1 hour over low heat.
10 minutes before the end of cooking, pour Apple vinegar, boil it a little more and pour it into jars while hot.

Such adjika can be stored in any cool place and is always at hand for the hostess. Enjoy your spicy aftertaste!

Adjika without cooking - a recipe for the winter

Adjika according to this simple recipe cooked in many families around the world. Taste fresh vegetables and a pleasant bitterness remind of summer, and preparing it for the winter without cooking preserves vitamins and beneficial features natural ingredients. Include this adjika in winter menu and you are guaranteed 100% protection against colds!

Few ingredients:

Preparation progress:

For the future adjika, we will prepare a 5 liter plastic container with a lid, where we will throw all the ingredients.

Let's put a meat grinder or chopper and scroll through the peeled vegetables one by one. First let's skip the tomatoes, then sweet pepper when the turn comes to the burning pods Do not touch your eyes and lips under any circumstances! It burns!

Season the vegetable mass with salt, sugar and vinegar, mix thoroughly and cover with a lid. The adjika will infuse a little and will be ready for use. Bon appetit!

Adjika for the winter just like in the store

Georgian adjika Ojakhuri comes from the USSR. Those who lived in that great country will be able to cook, taste and remember the taste of childhood. It is very similar to the seasoning that was sold in stores and was in great demand among undemanding Soviet citizens.

Products:

Preparation:

Using a hand mill, turn the spices into a free-flowing powder. Cut the tomatoes into slices and remove the stems; remove the tails from the peppers.
Pass the garlic, tomatoes and hot peppers through a meat grinder. IN vegetable puree add ground spices, sugar and salt. Mix everything thoroughly and simmer over low heat for about 4 hours.

The smell of store-bought Soviet adjika revealed the presence of Utskho-Suneli in the Georgian seasoning. It was she who gave the dish that unusual and memorable taste.

Adjika “Ojakhuri” is dark in color and a little dry. But this is a real aromatic concentrate of delicious and healthy Caucasian cuisine!

Adjika recipe with apples

Housewives wrote down the recipe for delicious adjika with apples in their culinary notebooks, constantly prepared them and passed on their little piquant secrets from parents to children. It was also called adjika at home. But this was not just a spicy condiment, but a real autumn sauce with fresh fruity notes.

Let's prepare the ingredients:

Preparation:

We pass juicy tomatoes through a meat grinder or punch them with a blender. Place the puree into a saucepan and add the chopped carrots into it. Next, scroll through the sweet peppers and seeded apples.
All colorful vitamin ingredients mix, add to mixture hot peppers directly with the seeds, and begin to boil the adjika.
After boiling, reduce the gas and cook the adjika for 60 minutes. During this time, scroll through the garlic and 5 minutes before turning off the heat, add it to the mixture. Pour oil there, add sugar and salt. Boil for another 5-7 minutes and pour the hot adjika into jars.

If we close the seasoning for the winter, then add 2 tablespoons of 9% vinegar to the pan along with the garlic.

The result is bright flavorful sauce with a sweet-sour-spicy taste. Simply delicious!

And finally. Adjika can be spread on bread, added to any dish as a side dish, eaten with small spoons and used in baking Italian pizzas.

Good luck with your preparations and look forward to new recipes!