In what dishes is it better to cook adjika. Classic spicy adjika from zucchini

Step by step recipes spicy adjika for the winter with garlic, apples, different peppers, tomatoes

2018-07-15 Marina Vykhodtseva

Grade
prescription

2949

Time
(min)

servings
(people)

In 100 grams ready meal

1 gr.

4 gr.

carbohydrates

8 gr.

70 kcal.

Option 1: Classic spicy adjika for the winter with tomatoes and peppers

For classic adjika This recipe calls for both tomatoes and Bell pepper, and sharp pods. The recipe with cooking, so the workpiece is perfectly stored in a cool place, not only until the new harvest, but also for several years. In addition to the main ingredients, you need garlic. You can reduce the amount in this recipe if you like.

Ingredients

2 kg of tomatoes;
1.5 kg of pepper (sweet);
200 g hot pepper;
170 g of garlic;
0.15 l of oil;
60 g of salt;
120 g sugar.

How to cook classic spicy adjika

Rinse both peppers and tomatoes. Peel the garlic. Cut tomatoes and peppers large pieces. Be sure to remove seeds from bell peppers.

We twist the tomatoes first. We put it in a saucepan on the stove, boil for about seven minutes, removing the foam. Next, add hot and sweet pepper, also twisted through a meat grinder. We give adjika another fifteen minutes to boil.

Add salt, sugar, pour oil and add garlic. Now we boil adjika for literally three minutes. By this time, we should already have sterile jars ready. Their size is not important. Screw caps also need to be rinsed in boiling water.

We lay out the hot adjika, immediately twist it. Banks with sharp workpiece turn over, leave for a day. It is not necessary to cover, let the adjika cool down naturally.

Sometimes garlic is laid and twisted together with tomatoes, but not everyone likes its boiled aroma and taste. You can also pour it into the finished adjika at the very end, after which turn off the stove. In this embodiment, it is important to rinse the cloves well, otherwise the workpiece will quickly turn sour.

Option 2: A quick recipe for homemade adjika for the winter (spicy)

Here the recipe is not just spicy, but vigorous adjika in Georgian. The sauce mainly consists of hot peppers and garlic. To smooth out the taste, it is added vegetable oil. An obligatory ingredient is hops-suneli seasoning. Usually it is sold in the spice department, packaged in a jar or bag.

Ingredients

10 pods of pepper;
65 g of garlic;
1.5 tsp dry seasoning hops-suneli;
20 g fresh cilantro leaves;
a couple of tablespoons of salt;
5 tablespoons rast. oils.

How to quickly make spicy adjika

Pepper cut into several pieces each pod. We cut off the green tail, and leave everything inside. We just peel the garlic. Finely chop the cilantro.

Grinding hot peppers with garlic. We add salt, suneli hops, sometimes a spoonful of sugar is added for depth of taste. Thoroughly grind it all.

It remains only to fill the adjika with natural vegetable oil and put it in a jar. Screw on the lid and put it in the fridge. It is not necessary to roll up adjika, it is perfectly stored all winter without it.

For viscosity and moisture, you can add a couple of ground bell peppers to adjika or twist one tomato. Often, on the contrary, it is dried and poured into jars, it is convenient to use such a seasoning for making stews, kharcho, but in this case we exclude oil.

Option 3: Adjika spicy for the winter (vegetable)

In adjika, not only tomatoes and peppers can be present, but also various other vegetables. Here is the recipe with onions and carrots. You will definitely need vegetable little, some of the vegetables will be stewed in it, this will significantly improve the taste of adjika. This recipe does not contain garlic.

Ingredients

0.8 kg of carrots;
0.8 kg of onion;
3 kg of tomatoes;
400 g hot pepper;
1.5 kg of sweet pepper;
300 ml of oil;
80 g of salt;
90 g sugar.

Step by step recipe

clear all onion and twist through a meat grinder. It is advisable to insert a grate with large holes into the device. Pour vegetable oil into the pan, send the onion, cook over a silt fire for about five minutes.

We clean or simply wash the carrots well, also cut into pieces, twist. Pour over to the onion. We cook vegetables for ten minutes.

Cut the bell pepper and sharp chunks, send to a meat grinder, pour over onions with carrots. Grind tomatoes, pour next. Boil spicy adjika for 45 minutes.

We fill the workpiece with salt, add sugar, it is advisable to try adjika after that. Pour into jars while the sauce is still hot. Roll up and turn upside down.

If there are not enough carrots, then you can take more onions or vice versa, but in general it is recommended to stick to the indicated amount so that you do not have to recalculate the amount of spices.

Option 4: Adjika spicy for the winter with horseradish

Another recipe for mixed adjika with tomatoes and peppers, but with the addition of horseradish. This blank does not need to be cooked, so it also applies to quick options. We choose vegetables that are fresh, ripe, but not overripe, wash them thoroughly, be sure to dry or wipe them.

Ingredients

3 kg of tomatoes;
1.5 kg of pepper;
230 g of garlic;
20 ml essence;
150 g horseradish;
5-7 chili;
120 g of salt;
150 g sugar.

Step by step recipe

To grind vegetables for such adjika, it is best to use a meat grinder. Only she gives small pieces, combine is not suitable. We cut the washed vegetables into pieces that will easily pass into the hole, drive them away.

We clean all the garlic and also send it next, you can twist the splice into a total mass. We take a pan or basin, a bucket in which all the ingredients will fit.

The hardest part of this recipe is the twisting of the horseradish. We take only fresh roots, it is difficult to work with dry ones. We clean and cut with a knife. Since the root is hard, you need to crumble it into small pieces. Turn them into last turn. It is advisable to do this in a ventilated area so that it does not irritate the eyes too much.

Combine the horseradish with the rest of the ingredients. Add salt and sugar, mix well. At the very end, for reliability, add a little vinegar. Without it, you can also cook if you do not plan to store the workpiece for more than three months. If the tomatoes are fleshy and sweet, then sugar can not be added to them, we make adjika without it.

It remains only to pour spicy adjika into jars. It is already ready to use, but it will also stand wonderfully until spring. We take a dense cover, it can be screwed, air should not pass.

This adjika is very convenient to keep in plastic bottles, they easily fit in the door shelf of the refrigerator. Just wash and dry the container first.

Option 5: Adjika spicy for the winter with apples

A very tasty and fragrant sauce that can be prepared with any apples, but it is better to choose sweet and sour varieties. In addition to fruits, pods of fresh or dried hot peppers are a must. Recipe based on tomatoes and bell pepper. For this adjika, you need a saucepan, since the preparation requires cooking on the stove.

Ingredients

2.2 kg of ripe tomatoes;
1.4 kg of pepper;
80 g of garlic;
0.15 l of oil;
kilogram of apples;
1 tsp coriander;
90 g of sugar;
55 g salt;
0.2 st. vinegar 3%;
7 chili pods.

How to cook

Rinse tomatoes, peppers and apples. Tomatoes and pepper pulp are twisted through a meat grinder. We put them on the stove, start cooking, while you can do other ingredients.

While we are peeling the apples, cut them into pieces that are convenient for scrolling, and simply cut the hot pepper into several pieces. We drive all this through a meat grinder, after which we send it to a pan with a boiled base. We cook adjika for exactly an hour on a small fire.

There is time to prepare sugar with salt, as well as peel the garlic. It can also be twisted or simply rubbed, driven through the press.

Ten minutes before the end of cooking, we pour garlic with sugar and salt, pour oil. For preparations use unrefined products. Mix, boil together.

Pour the bite, after which we take a dry and clean ladle, stir and immediately collect spicy adjika, put it in jars, put a seaming lid on each. We cork with a special key (machines). The jar must be turned over immediately. Set aside until completely cool.

Boiling tomatoes usually form a foam, which is desirable to remove. Also, the tomato mass often rises, so we take large saucepan with free space.

Adjika spicy- Excellent seasoning for meat. The recipe can be very varied, and the result is always very fragrant and incredibly hot. Spicy adjika is a seasoning that I cook every autumn, providing the whole family with a supply of vitamins for the whole winter.

Adjika is very spicy

Ingredients:

Tomatoes - 1 kg;
Sweet Bulgarian red pepper - 1 kg;
Chili pepper - 0.3 kg;
Garlic - 10 heads;
Salt - 1 tablespoon.

Cooking method:

All vegetables must be thoroughly washed so that no impurities remain - after all, they will not boil.
Garlic is peeled from all the husks so that white smooth cloves remain. The place where the fruit is attached is cut out from the tomato. And in peppers, all seeds with valves and tails are removed. Then all the vegetables are cut into pieces that easily pass into the meat grinder.
All components are ground through a meat grinder, salt is added to adjika and its amount is adjusted to taste. Everything is thoroughly mixed. Next, comes the most important stage in the preparation of adjika without cooking. She must ferment.
For this, it is left room temperature for a few days. At the same time, do not forget to stir it 2-3 times a day, so that gases come out easier. The container should be covered with gauze so that midges and other insects do not get inside.
Attention! The container for adjika fermentation must be either enameled, or made of stainless steel, or made of glass.
Only after the end of adjika fermentation, when the gases stop coming out of it, can it be laid out in jars. Banks must be well washed and sterilized with lids.
From the indicated amount of ingredients, about 5 half-liter jars of adjika should be obtained. You need to store ready-made adjika in the refrigerator or in the cellar.

Adjika "Spark" for the winter

Ingredients:

Hot pepper - 500 grams
Garlic - 300 Grams
Tomato - 900 Grams
Bulgarian pepper - 700 grams
Salt - 1 Art. spoon
Sugar - 3 Art. spoons
Spices - 1 teaspoon (ground black pepper and suneli hops)
Refined oil - 4 Art. spoons
Greens (dill) - 1 teaspoon (fresh or dried)

Cooking method:

Wash all vegetables.
Cut the stems off the hot peppers.
The seeds must be removed from the bell pepper. Cut it up small
We cut the tomatoes into slices. The green centers need to be cut out.
We take a grinder. We twist all the vegetables through the smallest metal sieve. We mix.
And let's cook. When the adjika boils, make a low fire and cook for 40 minutes.
Stir the adjika regularly so that it does not burn. After 40 minutes, add spices, oil, salt and sugar. Stir - and cook for another 10 minutes.
Collect and discard foam regularly. The dish is ready!
Sterilize jars and lids. Pour hot adjika into jars and roll up with a key. Turn the jars upside down to cool.

Adjika raw very spicy

Ingredients:

Sweet red pepper - 2 kg
Bitter Bell pepper- 6 pcs.
Garlic - 2 heads
Salt - 2 tbsp.
Vinegar 9% - 3 tablespoons

Cooking method:

Let's prepare everything for cooking adjika necessary ingredients. It is very important to choose all products correctly, especially hot chili peppers. When choosing it, pay attention to the density and aroma. The same applies to bell pepper, which is better to take the freshest and most crispy. Choose sweet, rich red tomatoes.
First of all, we wash all purchased tomatoes in cold water then cut them in half sharp knife, remove the stalks. Do not use overripe or even slightly spoiled vegetables for cooking adjika.
Whole bell pepper We send it to a clean sink, fill it with water and rinse well. Now, with a small knife, carefully cut out the stalk from each fruit along with the seeds. Gently wash the red hot pepper, it is best to do it all with gloves. We also peel the garlic from the husk.
All the prepared ingredients must be passed through a meat grinder in portions, all the chopped vegetables are put into a deep saucepan, and the indicated amount of salt is added there. We cover the pan with a lid or a clean thin cloth, and then leave it to ferment for the next 3-4 days.
Every day, gently mix the adjika in a saucepan two or three times. Wash the jars thoroughly with soda and then sterilize, pour the infused fragrant adjika and screw the lids on tightly. We send jars of adjika for storage in the refrigerator. Homemade adjika "Spark" for the winter without cooking is ready.

Acute bitter adjika

Ingredients:

ripe red tomatoes - 2.5 kg
Bulgarian sweet pepper - 500 g
sweet and sour apples - 500 g
carrots - 500 g
parsley - 50 g
dill greens - 50 g
hot red pepper - 75 g
garlic - 120 g
vegetable oil - 250 g
salt - to taste vinegar 9% - 2 tbsp.
ground black pepper - to taste

Cooking method:

We take peppers and apples, wash them well, remove the twigs and the core, then cut into slices.
Wash the tomatoes as well and cut into six roughly equal parts.
Peel the carrots, wash and cut into small pieces.
We pass all the ingredients through a meat grinder, except for greens.
Adding required amount vegetable oil, salt and black pepper to taste, as well as vinegar, mix everything thoroughly so that the mass is as homogeneous as possible.
Mix everything in a saucepan and cook for two hours over low heat.
We wash and cut the greens, add it at the very end of cooking.
Pour adjika into clean, dry jars and sterilize for 20 minutes in boiling water.
We roll up the jars with lids using a special machine, then turn them upside down and wrap them in a thick cloth, blanket or towel, and after completely cooling we send them to the cellar or pantry for later storage.

Caucasian adjika is very spicy

Ingredients:

ripe, fleshy tomatoes - 1.5 kg;
garlic - 3 large heads;
hot red pepper - 2 pcs.;
granulated sugar - 1 tbsp. l.;
salt - 1 tbsp. l.;
parsley, dill, cilantro - medium bunch;
ground coriander - 1 tbsp. l.;
refined sunflower oil - 100 ml;
vinegar 5% - 50 ml.

Cooking method:

Wash all vegetables. Cut the stalks off the peppers and remove the seeds.
Although the pepper is not very hot, you need to work with gloves, because its juice will eat into the skin of your hands for a long time, and at the slightest touch to your face you will feel a burning sensation.
Peel off the garlic. Rinse your teeth with cold water.
Cut the tomatoes into several pieces, while cutting out the stalks.
Twist them through a meat grinder.
In another bowl, twist the garlic cloves and red pepper through a meat grinder.
By the way, this adjika is moderately spicy. If you want to add spiciness, use chili instead of red pepper. Pour the tomato paste into the multicooker bowl.
Lower the lid. Set the "Extinguishing" program for 2 hours. Press the "Start" button.
Don't let the cooking time scare you.
Quenching in a slow cooker takes place in a gentle mode, it will not affect the quality of the product.
During extinguishing tomato puree stir periodically with a special spoon. After about an hour, add salt and sugar to the puree.
Pour in sunflower oil. Mix well.
Close the multicooker with a lid again, continuing to simmer. Chop up the greens.
Half an hour before the end of cooking, pour it into the bowl, adding also ground coriander.
At the very end of cooking, pour in the vinegar.
While your adjika is boiling, wash the soda cans, then rinse them hot water. Put the jars in a cold oven on the wire rack, set the temperature to 150-160 °.
Sterilize 20 minutes. Put the lids in a pot of water and boil.
Remove the jars from the oven, leave upside down on the table.
When the signal notifies you of the end of the extinguishing, open the lid of the multicooker.
Pack boiling adjika in jars.
Close tightly with screw caps.
Leave the adjika jars upside down until they cool completely, carefully wrapping them with a blanket.
Then put the homemade adjika in a cool place.
From this amount of products you will get two jars of 800 g of delicious, very fragrant adjika.

Classic adjika spicy for the winter

Ingredients:

Bulgarian red pepper 2 kg
Tomato 800 g
Chili pepper 2 pcs.
Garlic 6-7 cloves
Garlic 6-7 pcs.
Salt 2 tbsp
Sugar 3 tbsp
Vinegar 9%

Cooking method:

Wash sweet bell pepper thoroughly, remove seeds and white veins. It is better to take red, orange or yellow pepper. Of course, this will not affect the taste, but adjika will look more aesthetically pleasing. Cut the pepper into random pieces.
We wash the tomatoes. We try to use dense fleshy tomatoes, otherwise the finished adjika may turn out to be too watery.
Blanch large and ripe tomatoes. To do this, you need to make several shallow cuts on them with a knife or pierce with a fork. We lower them for 30 seconds in boiling water, and then quickly cool. The skin will peel off easily.
In peeled tomatoes, remove the hard stalk and cut into pieces in the same way.
Grind prepared vegetables with a blender or meat grinder. At this stage, we can achieve both the consistency of a puree, and leave small pieces for texture. It depends solely on personal preference.
Add salt and sugar to vegetables ground pepper and vegetable oil.
We shift the mixture into a slow cooker, close the lid and turn on the extinguishing mode for 1 hour.
While there is time, we sterilize the jars. Here you can cheat and put them in a preheated oven or microwave for 10 minutes. In the latter case, pour a little water into the jars so that they do not burst. But you can use traditional way and heat them in a water bath until condensation forms.
Leave the jars to cool and dry on a clean towel. And don't forget to sterilize the lids.
We clean the garlic. Young garlic is not only more fragrant, but also spicier than mature garlic, so we focus on our taste.
Rinse hot peppers as well. Remember that spiciness depends not only on the type of vegetable, but also on whether we leave or remove the seeds. Everything is very individual here, so we adjust the sharpness ourselves.
Chop garlic and pepper with a sharp knife. If we make a large amount of adjika, you can use a blender.
When the mixture from the multicooker is sufficiently stewed, add hot pepper, garlic and vinegar to it.
We turn on the extinguishing mode again, but now only for 20 minutes. We look at the density of the future adjika. If the consistency suits us, close the lid again. And if the tomatoes turned out to be watery and there was a lot of liquid, leave the lid open.
Adjika is ready, now we carefully taste it: you may need to add a little more salt or spiciness.
When the taste is evened out, with a clean spoon we transfer the adjika into sterilized jars so that as little air as possible remains on top. Close the lid and leave to cool completely at room temperature.

Raw spicy adjika

Ingredients:

Tomatoes (ripe, red) - from 500 to 700 g,
hot cayenne pepper - 3-4 pieces,
garlic - 1 large head,
1 onion, a little ginger,
red basil and any other greens,
red currant (to taste),
hops-suneli - 1-2 teaspoons,
pepper mix,
sugar - 2 tbsp. spoons,
Olive or sunflower oil.

Cooking method:

Peel the washed and dried tomatoes from the green center, cut into slices.
Grind in a blender or meat grinder.
Do the same with cayenne pepper.
If you need more burning taste- Pepper seeds do not need to be cleaned.
Wash the currants, peeled from leaves and twigs, and grind them in a blender.
Squeeze through cheesecloth or strain with a sieve to remove pits and rough parts of the peel.
Currant will add some sourness and piquancy to adjika.
Peel the onion and heads of garlic from the husk and rinse, chop together with the peeled ginger.
Due to the presence of ginger, adjika will become even more pungent and wonderful aroma.
Finely chop the greens, also well washed and dried.
You can scroll the greens through a meat grinder.
Combine all the ingredients by adding salt, sugar, suneli hops, a mixture of peppers.
To stir thoroughly ready mix and leave on the table for 5 - 6 hours, you can and all night.
Ready raw adjika pour into jars or bottles, pour a little oil on top, close with plastic or screw iron lids and put away in a cool place.
You can eat all winter fragrant piece summer

Spicy Georgian adjika

Ingredients:

500 g hot pepper,
100 g garlic
100 g walnuts,
400 g greens (cilantro, parsley),
1 st. spoon of coriander seeds
3 art. spoons of salt.

Cooking method:

To make real Georgian adjika, vigorous and burning, first of all, you should protect your hands and wear rubber gloves.
Also, be careful not to get the hot pepper juice in your face - because burns and irritation on delicate skin can be serious.
Rinse the hot peppers and cut off the stems. Seeds may not be removed.
Peel the garlic by removing the husk and cutting off the base.
To speed up the process, choose large garlic.
Dry the walnuts in a pan and peel off excess husks.
Pass the pepper through a meat grinder with a fine mesh.
If you get a lot of juice, drain it.
Garlic, nuts and coriander are also crushed through a meat grinder.
Then combine everything and again pass through a meat grinder 1-2 times, achieving a uniform consistency.
Wash the greens, dry and cut very finely with a sharp knife.
It is important that the greens are precisely cut, and not ground with a meat grinder.
Combine all ingredients, add salt and mix thoroughly.
Cover adjika and leave for 3 days, stirring occasionally so that the salt dissolves better.
Then spread the Georgian adjika in clean jars, close the lids and place in the cold.

Caucasian burning adjika

Ingredients:

5 kg hot capsicum,
½ kg garlic
1 cup coriander (freshly ground)
1 kg plain or sea salt(not iodized).

Cooking:

Spread the pepper on a towel in one layer, dry in the shade for 3 days. Grind the coriander. Lubricate your hands with vegetable oil, put on durable plastic or rubber gloves (this is very important!). Wash the peppers, cut and remove seeds and membranes from them. Peel the garlic. Scroll the peppers with garlic through a meat grinder. Mix with coriander and scroll 2 more times. Mix with salt. Ready adjika can be transferred to small jars (sterilized).
This basic recipe adapted to modern kitchens. At a time when the stone mortar was the main kitchen appliance, all operations were done in it or simply on a convenient flat stone. In the kitchen of the 21st century, the choice is between a meat grinder, a grater and a food processor. A grater can be used for tiny volumes - to try out the proportions or just to understand whether it is needed or not. The main choice between a combine blender and a meat grinder. The blender is fast, it makes life easier, it's easier to clean, and for some reason it's more common in kitchens these days. The meat grinder is difficult to clean, but unlike fast knives, it grinds vegetables carefully, thoughtfully. The process is closer to grinding on a stone, it is easier to regulate. And washing the meat grinder from pepper and garlic does not take much time, it's not fatty meat!
The next important part of adjika is spices. Here we should stop in more detail. Usually, nothing more than coriander seeds is required, but it is extremely difficult to resist the temptation to add anything else. This “something” is the most interesting, because at one time you can cook half a dozen variations of adjika, operating with the addition of a different variety of pepper and changing the recipe for the spice mixture.
Let's make a reservation - moderation and logic - these are the basic principles of adding spices. By the way, if you are too lazy to pick up spices, you can add suneli hops from the store, even with it it will be delicious if you cook homemade adjika for the first time. But more often, ucho suneli, that is, blue fenugreek, is added to adjika (shamballa or the more common name fenugreek).
The taste of this spice is bright, nutty, so do not get carried away - enough Not a large number. By the way, suneli in Georgian means seasoning, so do not be embarrassed by the variety of suneli. Seeds, or better to say the fruits and inflorescences of fenugreek, are ground into powder and added to ground coriander seeds. Speaking about the replacement of ucho-suneli with hops-suneli, it should also be noted that in stores there are an indecent number of variants of the famous mixture, this comes from the natural variety of home-made mixtures, but has little in common with real mixtures prepared by housewives for their culinary needs.
So, the composition of a good suneli hops must necessarily include: fenugreek, coriander, marjoram, Imereti saffron, Bay leaf, basil, savory and dill. There are a few other components, but these are the main ones.
The last component of adjika is salt. You can take any. To add or not to add vinegar is a difficult question. The industry adds acetic acid for conservation, homemade vinegar is needed only if, in addition to hot peppers and garlic, diluent elements appear in the composition, for example, sweet peppers or fresh herbs. By the way, sweet or bell pepper is the only diluent additive recognized in the Caucasus.

Spicy adjika from zucchini

Ingredients:

two zucchini (maybe not the freshest, old, but most importantly - not rotten);
300 g of tomato paste;
a glass of vegetable oil;
100 g of garlic (meaning, 100 g of already peeled cloves);
10 bay leaves;
half a glass of 9% vinegar (100 ml);
a glass of sugar;
50 g of salt;
a tablespoon of cool ground pepper;
a teaspoon of ground black pepper.

Recipe:

Zucchini should be washed and cleaned of visible defects. If the vegetable is already old, then you need to remove the peel from it and, if necessary, remove large seeds. Then the zucchini needs to be cut into medium pieces so that they fit in the meat grinder, and twist them.
Today, almost every housewife has such a miracle device as a blender, but in order to grind the zucchini as best as possible, nevertheless, a traditional meat grinder is suitable. However, if you cut the peel from the zucchini, then you can try to work with a blender.
The ground mass of zucchini should be placed in a large saucepan or a bowl suitable for cooking. Pour the prescribed amount of tomato paste and sunflower oil into the same mixture, and then add salt, a glass of sugar and the entire bay leaf. Mix everything well until smooth and put the future adjika on fire.
Stirring constantly, the squash mixture should be cooked on low heat for more than half an hour - 35-45 minutes. During this time, you can peel the garlic and use a garlic press to squeeze it into a separate plate.
Add vinegar and both types of hot peppers to garlic, mix and send the resulting hot mass to a bowl with zucchini. Stir again and cook now all together for 10 minutes over low heat, then turn off.
On this squash adjika ready - pour it into pre-sterilized jars, wrap it in a blanket or other warm clothes and let it cool itself, waiting for the right moment.

Classic spicy adjika from zucchini

Ingredients:

zucchini 2.5 kg
sweet pepper 500 gr
carrots 500 gr
apples 500 gr
garlic 100 gr
hot pepper 200 gr
greens (dill, parsley)
sugar 70 gr
salt 50 gr
vegetable oil 250 ml
vinegar 9% 100 ml

Recipe:

Sterilize jars. Wash jars well before sterilization. Pour water into a large saucepan, put a metal sieve or a grate from the oven on top, on which put the jars upside down. Read more:
Hold the jars over the steam for about 15 minutes, but do not remove until drops of steam begin to flow down their walls. Place the sterilized jars upside down on a clean towel. Wash the vegetables well, peel the carrots and garlic. Remove stalks from sweet peppers, peel apples from seeds.
Pass through a meat grinder: zucchini, sweet pepper, bitter pepper, apples, carrots. Place the rolled vegetables in a saucepan and put on fire. Bring to a boil and cook (stirring) over medium heat for 1 hour.
Rinse greens, dry and finely chop. Pass the garlic through a press. An hour after cooking vegetables, add garlic and herbs, mix well and cook for 10-15 minutes.
Then add salt, sugar, vegetable oil and vinegar. Mix well, remove from heat and place in sterilized jars. Screw on the lids (sterilize the lids right before rolling them up - they simply boil in a saucepan for 15 minutes).
Turn the jars upside down, wrap them in a blanket and leave for several days to cool completely. Remove finished blanks in a dark, cool place.

Good day to all!

Love spicy like I love it? Then this article will definitely come in handy for you! Having prepared for the winter, it's time to start harvesting such a beautiful, fragrant sauce like adjika. Moderately spicy, it will be an addition to any dish. It can also be used in all kinds of marinades and gravies.

And how useful this sauce is, you can’t even say. After all, this is just a storehouse of vitamins from vegetables, which are preserved as much as possible during cooking! This is exactly what most people need in the cold season.

By preparing adjika in summer or autumn, you will provide yourself with a great sauce until the next harvest. I also want to note that all the recipes are very simple, but they require equipment: a blender or a meat grinder.

The most delicious homemade adjika for the winter with horseradish without cooking

Cooking adjika without cooking is good because there is no thermal processing of vegetables during cooking. Thus, we save all the vitamins that will more than once help the body cope with colds and viruses.

We will need (for 5 cans of 0.5 l):

tomatoes - 2.5 kg;
hot pepper - 200-300 g;
red sweet pepper - 3 pcs.
horseradish root - 200 g;
garlic - 250 g;
sugar - 1.5 cups;
vinegar 9% - 1.5 cups;
salt - 0.5 cups.

Cooking:

We separate the containers so that the amount of hot pepper can be adjusted to your liking.

We taste it so that there is enough salt and sugar.

Recipe for homemade adjika with apples for twist

Apples are widely used in the preparation of adjika. They bring out their sweet and sour taste, combined with hot peppers, filling the sauce with even more flavor.

Be sure that apples will definitely not spoil the dish, but will make it even tastier.

We will need:

Cooking:

A simple and quick recipe for spicy adjika from tomatoes with garlic without cooking

Another very simple no-boil recipe with vinegar. Adjika turns out to be moderately spicy, slightly burning the tongue, in general, such as many people love it.

And, since nothing needs to be cooked, time is significantly saved, which can be usefully spent with your family and friends.

We will need (for 3.5 l adjika):

Cooking:

Gorloder at home for the winter without vinegar

You can also prepare adjika without vinegar. It will keep well throughout the winter.

Just imagine what aroma will reign in your kitchen while boiling vegetables! It's just incredible - you will lick your fingers!

We will need:

Cooking:

Taste, add salt if necessary.

Adjika from zucchini with tomatoes - you will lick your fingers!

We will need:

zucchini - 3 kg;
carrots - 500 g;
Bulgarian pepper - 500 g;
tomatoes - 1.5 kg;
garlic - 200 g;
red ground pepper - 2 tablespoons;
sugar - 100 g;
salt - 2 tablespoons;
vegetable oil - 200 ml.

Cooking:

Burning adjika from gogoshar

Gogoshary is a type of pepper that tastes sweet and spicy at the same time. But, if you do not have this type of pepper, then, of course, it can be replaced with sweet.

A dish using gogoshars turns out to be very spicy and interesting.

We will need:

gogoshary - 1 kg;
tomatoes - 1.5 kg;
apples - 0.5 kg;
carrots - 0.5 kg;
hot pepper - 150 g;
garlic - 250 g;
vegetable oil - 150 ml;
salt - 1 tbsp.

Cooking:

Be sure to taste it. And, if necessary, add salt.

Video on how to cook classic Abkhaz adjika without bell pepper

Spicy adjika without tomatoes and sweet peppers using suneli hops looks quite dense. It's perfect for the spicy lovers. Watch the video and learn how to quickly prepare this wonderful sauce.

We will need:

hot pepper - 700 g;
garlic - 500 g;
salt - 7 teaspoons;
hops-suneli - 7 teaspoons.

Cooking:

Delicious spicy tomato and pepper sauce for the winter with cooking

We will need (for 6 cans of 0.5 l):

Cooking:

Green adjika in Georgian with onions at home

Green adjika obtained due to the large amount of greenery in its composition. Just imagine the amount of goodness that fills this wonderful sauce!

We will need:

Cooking:

That's all, friends! As you can see, cooking adjika will not be difficult for you. Most of the work will be done by your favorite kitchen helpers, it only takes a little time from you. But the result is worth it. And it will definitely be appreciated!

Delicious homemade adjika for the winter is a popular vegetable preparation at home. Adjika recipes and cooking methods may vary. But it always turns out very tasty. Tomatoes make a fantastic appetizer. In just a few minutes, spicy adjika will be ready. This meal is incredibly delicious. You can serve homemade tomato adjika on the table with any side dish.

And also, amazing homemade adjika will perfectly fit into the menu of any festive table. As an appetizer for strong drinks, such a yummy is undoubtedly suitable.

Any hostess can cook the perfect tomato adjika at home, the recipe is simple and quick. Such adjika can be stored in the refrigerator for a long time. Only, households are unlikely to leave her untouched!

A simple recipe for classic adjika without cooking

Required Components:

1.5 kilograms of tomatoes;
a head of garlic;
onion head;
100 grams of bell pepper;
tablespoon edible salt;
a tablespoon of granulated sugar;
a tablespoon of vegetable oil.

Classic raw tomato adjika for the winter - step by step recipe with photo:

It is important to prepare all products in advance. Peel the pepper and cut into medium pieces. Peel garlic and onion.

The tomato needs to be washed. If the fruits are large, then they need to be cut.

Pass all components through a meat grinder.

Pour sugar and salt into a bowl with a liquid mass. Mix everything thoroughly with a spoon.

Pour vegetable oil into the tomato mixture.

Mix everything again. Let the homemade adjika stand in the refrigerator for a couple of hours.
Adjika from tomatoes can be eaten. Bon appetit!

Delicate adjika without vinegar for the winter

Ingredients:

sweet pepper - 2 kg;
tomatoes - 2.5 kg;
carrots - 0.5 kg;
onion - 0.5 kg;
garlic - 0.2 kg;
chili pepper - 3-4 medium pods;
sour apples (Antonovka) - 0.5 kg;
vegetable oil - 0.5 l;
salt - 2 tbsp. l. (with a slide);
sugar - 2 tbsp. l.

How to cook homemade adjika without vinegar for the winter:

We twist all products in a meat grinder and simmer for two hours.
Grind garlic separately and add to adjika only 20 minutes before the end of cooking.
We lay out everything in jars, pre-sterilized and roll up.

Vitaminized adjika without vinegar for the winter is completely ready. By the way, excellent tool from a cold in winter time of the year! As you can see, the recipe for adjika from tomatoes without vinegar is not complicated and quite fast in terms of cooking time. But it turns out very tasty - you just lick your fingers! Recommended to try!

Sweet and sour adjika with apples

Products:

tomatoes - 5 kg;
sweet pepper - 1 kg;
apples - 1 kg;
hot pepper - 4 pcs.;
garlic, passed through a garlic press - 300 g;
salt - 2 tbsp. l.;
sugar - 1 tbsp.;
vinegar - 1 tbsp.

Step-by-step recipe for adjika with apples at home:

We thoroughly wash everything with water, chop all the vegetables we have in a meat grinder, mix and cook for about 1 hour. Add crushed garlic, salt, oil, sugar, table vinegar and cook for about an hour.

All is ready! It remains to decompose sweet and sour adjika with tomatoes and apples into sterile jars and carefully roll up. Homemade adjika with tomatoes and apples is a delicious storehouse of vitamins for the whole winter. I recommend!

Spicy adjika from zucchini - recipe You will lick your fingers

cook delicious adjika from zucchini quickly and easily. The result will exceed all your expectations, the zucchini appetizer will look profitable even on festive table Your guests will just lick their fingers.

You will need:

zucchini - 2 kg;
tomato paste - 350 g;
sunflower oil - 1 tbsp.;
garlic - 100 g;
bay leaf - 7 pcs.;
table vinegar (9%) - 100 ml;
sugar - 200 g;
salt - 50 g;
1 st. a spoonful of ground pepper: red and black.

How to cook spicy homemade adjika from zucchini for the winter:

We wash the zucchini, peel and seeds, cut into small pieces and chop with a food processor or meat grinder.

Add to ground mass tomato paste, sunflower oil, bay leaf, salt, sugar. We mix. We send the resulting mass to the fire and cook for about 30-40 minutes, stirring constantly.

We clean the garlic and pass it through a garlic press, add vinegar, black ground and red ground pepper. Mix and send to the total mass (zucchini). Cook for 10 more minutes.

We lay out the finished homemade adjika in sterilized jars and roll it up. Wrap with a warm blanket until completely cool. We transfer to the cellar or basement before the onset of winter.

Delicious adjika from quince and plum

Ingredients:

plums (eel) - 500 g;
Bulgarian (sweet) pepper -1.5 kg;
quince - 0.8-1 kg;
garlic - 1 head;
spices - to taste;
salt / pepper - to taste;
sugar - 1 tbsp. l.

simple and delicious recipe adjika from quince and plum for the winter:

First of all, let's prepare the products we need. To do this, first thoroughly wash vegetables and fruits (plums, quince, sweet peppers and peeled garlic). We sort and clean the quince and plums from stones and defective places. We clean the sweet pepper from the core, membranes and seeds.

We install the smallest grate in the meat grinder (if it is impossible to use the meat grinder, use a regular blender) and pass all the prepared products through it: first plums and quince, and then sweet pepper.

Please note: garlic is not added to adjika at this stage.

We place the resulting fruit and vegetable puree in a convenient saucepan (or cauldron) and send it to the fire. Mix everything and bring the contents of the pan to a boil.

As soon as the adjika from quince and plums boils, add spices to it to taste (be sure to put salt and sugar). And if desired, you can add black ground pepper and dried herbs. Once again, mix everything well and boil homemade adjika for literally 3-4 minutes (so that the salt and sugar have time to completely dissolve).

Remove the pan from the heat, squeeze our already peeled garlic through a garlic press and again mix everything very carefully. Now we cover the delicious homemade adjika with a lid and let it cool completely.

You can serve an unusual taste and tasty adjika from quince to the table immediately after its preparation. However, it is best when it brews a little and gains taste. To do this, it must be poured into jars, hermetically sealed with lids and sent for storage in a cold place.

Undoubtedly, such a delicious, fragrant and spicy dressing will decorate and complement any meat dish, will serve wonderful sauce For baked potatoes or just a nice addition to a slice of fresh soft bread!

Adjika recipe for children - soft and not spicy

Products:

tomato juice - 5 l;
apples - 0.5 kg;
carrots - 0.5 kg;
garlic - 250 g;
parsnip root (white root) - 250 g;
walnut (peeled) - 150 g;
Bulgarian pepper - 0.5 kg;
sunflower oil - 0.5 l;
parsley and dill - optional.

How to cook homemade adjika for children for the winter:

Homemade adjika from tomatoes, peppers and garlic

You will need:

tomatoes - 2.5 kg (fleshy);
sweet pepper (Bulgarian) - 0.5 kg;
carrots - 0.5 kg;
onions - 0.3 kg;
garlic - 0.2 kg;
hot pepper (capsicum) - 2 pcs.;
vegetable oil - 100 ml;
vinegar (9%) - 50-100 ml;
granulated sugar - 1-2 tbsp. l.;
salt - 1-2 tbsp.

Homemade adjika from tomatoes, peppers and garlic for the winter - a step by step recipe with a photo:

First of all, we need to prepare everything necessary products. So, wash the tomatoes under running water, and then dry them with a paper towel. Next, scroll the tomatoes through a meat grinder into a large deep enameled bowl or pan.

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We wash the fresh pepper, then dry it from excess moisture and clean it from the core and seeds. We scroll through the same meat grinder into a bowl of tomatoes.

We clean the onions and carrots, rinse them thoroughly and pass them through a meat grinder in the same way. Mix all chopped vegetables well until a relatively homogeneous vegetable mass is obtained.

We send the pan with twisted vegetables to the fire and bring the contents to a boil. Cook the vegetable mass over medium heat under a closed lid for about 20-30 minutes, not forgetting to stir it from time to time with a wooden spoon.

While the tomato adjika will boil and then boil, we will have time to prepare the rest of the ingredients at this time. So, we clean the garlic from the husk, then we clean the bitter capsicum from the seeds and wash the vegetables under running water.

Next, we send the garlic and pepper to the meat grinder or grind them into a "gruel" using a blender. By the way, if you have a fairly “serious” aggregate, then you can also chop the previous vegetables in a blender.

After half an hour of cooking, add chopped garlic and hot peppers to the container with adjika, and send the rest of the additives here - oil, bulk sugar, and vinegar. Salt to taste. We mix everything well, reduce the heat to a minimum (but only so that the adjika continues to boil weakly) and continue to cook the contents of the pan for another hour (under a closed lid, but stirring occasionally).

Sterilize jars for adjika. So, they must first be washed well (especially pay attention to the necks), and then sterilized with boiling water or hot steam (for several minutes each jar). Moreover, the lids for these jars must also be sterilized in without fail(that is, they must first be washed and then boiled for several minutes).

Carefully pour hot adjika from tomatoes with garlic into sterilized jars, seal them tightly. We turn the jars upside down, wrap them in a warm towel and leave them to cool in this form for about a day.

We send banks from homemade adjika for storage in a cool place. That's all the secrets of cooking exceptionally tasty and very spicy adjika! Treat yourself and treat your relatives and friends!

Recipe for bitter adjika Spark

Products:

ripe red tomatoes - 2.5 kg;
sweet pepper - 500 g;
sweet and sour apples - 500 g;
carrots - 500 g;
parsley - 50 g;
dill greens - 50 g;
hot red pepper - 75 g;
garlic - 120 g;
vegetable oil - 250 g;
salt - to taste;
vinegar 9% - 2 tablespoons;
ground black pepper - to taste.

Homemade adjika bitter from tomatoes "Spark" for the winter - recipe with photo:

We take peppers and apples, wash them well, remove the twigs and the core, then cut into slices. Wash the tomatoes as well and cut into six roughly equal parts. Peel the carrots, wash and cut into small pieces.

We pass all the ingredients through a meat grinder, except for greens. Add the required amount of oil, salt and black pepper to taste, as well as vinegar, mix everything thoroughly so that the mass is as homogeneous as possible.

Mix everything in a saucepan and cook for two hours over low heat. We wash and cut the greens, add it at the very end of cooking.
Pour adjika into clean, dry jars and sterilize for 20 minutes in boiling water. We roll up the jars with lids using a special machine, then turn them upside down and wrap them in a thick cloth, blanket or towel, and after completely cooling we send them to the cellar or pantry
for later storage.

Video: Adjika from tomatoes with horseradish - the most delicious recipe

Classical adjika - Georgian and Abkhazian - does not contain tomatoes. This spicy seasoning, which is made from hot peppers and various spices by grinding. It turns out a pasty mass. In Russia, adjika is most often called a sauce, which is likely to be spicy, made from tomatoes, bell peppers and other vegetables. Adjika from tomatoes is one of the most common in our country. But many housewives make adjika from eggplant, too.

In this article, I will write 7 tomato adjika recipes. It can be boiled, or you can make a sauce from raw vegetables. Sweet pepper, carrot, apple, eggplant, garlic, hot pepper can be added to tomato adjika. Read the content and choose the recipe to your taste.

Be sure to try adjika before putting it in jars. Since tomatoes can be of different acids, the amount of sugar and vinegar can vary. At the end of cooking, taste and, if necessary, add what you need.

Adjika can be made without cooking, raw. This is a very simple recipe and quite quick. At the same time, all vegetables retain vitamins that disappear during cooking. Such tomato sauce there will be a fragrance fresh vegetables, which will greatly please on cold autumn and winter days. It is necessary to store such adjika in the refrigerator. For its preparation, you need to use only fresh, not spoiled vegetables. If the vegetables are not in good condition, then the workpiece will ferment.

Ingredients:

tomatoes - 1 kg
sweet pepper - 25 pcs.
hot chili pepper - 3-4 pcs.
garlic - 1 tbsp. in a purified form
parsley and dill - 1 bunch each
sugar - 100 gr.
vinegar 9% - 100 ml
salt - to taste - 1 tbsp. (taste)

Cooking method:

1. As you can see, you need a lot of garlic. But, if you don't like the strong garlic taste, reduce the amount. Especially since the garlic will stay fresh. Peel the garlic. You can quickly peel garlic by cutting off its root. Next, crush the head of garlic with a knife and place in a metal bowl. Top with second bowl and shake. Open - and the garlic is already peeled.

2. Remove the seeds from sweet and bitter peppers, cut the tomatoes into 4 parts.

Approach washing vegetables responsibly. Since adjika will not boil, you need to wash the vegetables very well. You can even scald it with boiling water for a couple of seconds. Nothing will be cooked from this, but there will be a little less germs.

3. Finely chop the clean greens with a knife.

4. It remains to turn the vegetables into gruel. To do this, pass them through a meat grinder (tomatoes, all peppers, garlic). Add herbs, salt, sugar, vinegar to this mixture and mix thoroughly. Leave for 4 hours to disperse sugar and salt. Stir the adjika several times while it infuse.

5. Arrange the workpiece in sterilized jars and close with lids that have been in boiling water. Store in refrigerator.

Adjika from tomatoes with bell pepper

In this recipe, adjika is cooked, during this time it thickens a little. That is why it can be stored for a long time at room temperature (for example, in the kitchen in a closet or under the bed). All tastes are quite balanced, but the amount of salt and sugar can change if the tomatoes are too sour or, conversely, sweet. Must try finished product before preserving it. You can always add the flavoring ingredient that is required in this case.

Ingredients (for 2.7 l):

tomatoes - 2 kg
red bell pepper - 1 kg
red hot pepper - 2-5 pcs. (according to desired spiciness)
garlic - 100 gr.
sugar - 1/2 tbsp. (100 ml)
vegetable oil - 100 ml
vinegar 9% - 100 ml
salt - 1 tbsp. without a slide

Adjika from tomatoes - preparation:

1. Start by preparing vegetables. They need to be washed, garlic peeled. Cut sweet pepper into arbitrary pieces, removing the seed box. Remove stem from tomatoes and cut into quarters. If there are spots on the vegetables (rot, growths, cracks), they need to be cut off. In hot peppers, you do not need to get the seeds, it will be enough to cut off the stem. Seeds will give extra sharpness.

To quickly peel a head of garlic, cut off the root and press down with a knife.

2. Grind tomatoes and peppers (sweet and spicy) using a meat grinder or blender.

3. Pour the ground mixture into a saucepan and set to boil. After boiling adjika, reduce the heat to low and cook for 40 minutes, stirring so that the sauce does not burn. While the workpiece is cooking, sterilize the jars and lids.

4. After 40 minutes of cooking, add salt, sugar and vegetable oil to adjika, stir and cook for another 5 minutes.

6. Arrange boiling adjika in sterilized jars and immediately roll up hermetically with lids. You can use lids with a rubber band for the typewriter, or you can use reusable metal screw lids. Turn the preservation over, see if the lid is rolled up well. And wrap yourself in a warm towel or blanket. Leave for a day, and then remove to any place, as long as it is dark and dry.

7. Here is such a simple recipe. This tomato adjika keeps well and goes well with meat dishes.

Non-spicy adjika from tomatoes with carrots

There are people, including myself, who don't like spicy food. Well, I can’t eat dishes generously seasoned with red pepper. Also the kids won't eat spicy sauce. And this recipe is for those people - it does not contain chili peppers. At the same time, it will spicy taste which gives garlic. And also the sauce is seasoned with various aromatic spices.

This adjika will be thick, unlike the previous recipe. From the inventory you will need a juicer.

Ingredients:

tomatoes - 5 kg
sweet pepper - 1 kg
carrots - 1 kg
garlic - 200 gr.
salt - 10 tsp
sugar - 300 gr.
vinegar - 0.5 tbsp.
black peppercorns - 20 pcs.
white peppercorns - 20 pcs.
allspice peas - 10 pcs.
ground coriander - 1 tbsp.
ground ginger - 1 tbsp.
bay leaf - 4 pcs.
dry mint - 2 tbsp.
fresh dill - 3 tbsp

Adjika from tomatoes is not spicy - cooking:

1. Wash the tomatoes well and cut into slices. Run them through a juicer. Pour the resulting juice into a saucepan and put on the stove to boil. After boiling, boil over low heat for 30 minutes.

2. Peel the garlic and carrots, remove the seeds from the pepper. Grate the carrots, and then pass through a meat grinder. Also chop the peppers and garlic.

3. Put all seasonings on gauze folded in two layers. Gather the edges of the gauze to form a pouch. Tie the bag with spices with a strong thread. Cut off the long ends of the thread and gauze.

4.When tomato juice boil for half an hour, put the rest of the twisted vegetables in it and mix. Then put a bag of seasonings in the adjika and drown it.

5. Put the adjika to cook on a slow fire for 1.5 hours. Stir occasionally so nothing burns. When the vegetables are cooked, remove the bag and squeeze it well into the pan. Add salt and sugar, cook for another 10 minutes. When the salt and sugar dissolve, be sure to try it. Because of different varieties tomatoes, these additives should be added to taste. Quantity may vary depending on different situations. Add salt if necessary, if adjika is too sour, add sugar.

6. 5 minutes before readiness, pour in the vinegar. But vinegar can not be added, adjika will be well stored anyway. Focus on your taste.

7. Pour hot adjika into sterilized jars and roll up. Turn over, wrap and let cool. Such adjika will have a spicy, sweet and sour taste. This is a wonderful sauce.

Tomato adjika without vinegar with garlic

This adjika is not raw, it needs to be boiled. Cooking time can be any, it depends on how thick the sauce you prefer. If you want maximum useful product, after boiling, cook for 5 minutes and immediately roll into jars. If density is in the first place, then you can cook adjika for 1 hour, during which time the sauce will boil down.

Ingredients:

tomatoes - 3 kg
bell pepper - 4 pcs. major
garlic - 2 heads
hot capsicum - 2-3 pcs.
salt - 3 tsp
sugar - 150 gr.
bay leaf - 4 pcs.
a mixture of ground peppers - 1 tbsp.

Adjika from tomato without vinegar - how to cook:

1. The beginning is standard. Wash the vegetables, peel and cut into pieces that will go into the meat grinder. In hot peppers, you need to cut the stem. If you like adjika spicier, then leave the seeds - they contain all the bitterness. For a milder taste, the seeds must be removed. Remove all seeds from sweet peppers, cut off the stalk from tomatoes.

2. Twist all the vegetables in a meat grinder and put them in a large saucepan. Add sugar, salt, ground pepper, bay leaf. Put on fire, bring to a boil and cook for 5 minutes. Taste and add sugar or salt if needed.

3. Pour hot adjika into sterile jars and screw tightly with lids. Let the preservation cool and store in a place where the sun's rays do not fall. It will be delicious, fragrant, spicy and bright!

Adjika without cooking with horseradish

This sauce is also called “horseradish”, as horseradish root is used instead of hot pepper. Turns out bright spicy taste. Since this preparation is not cooked, it must be stored in the refrigerator.

Ingredients:

tomatoes - 1 kg
horseradish root - 100 gr.
garlic - 100 gr.
sugar - 1 tsp
salt - 1-2 tsp

How to cook horseradish:

1. Peel horseradish and garlic. Wash the tomatoes and cut into pieces that will go into the meat grinder. Scroll all the vegetables in a meat grinder and put in a large container.

2. Add salt and sugar and stir. It is the mixing process that needs to be given more attention. The main task is to dissolve salt and sugar. They will not dissolve immediately, so leave the sauce for a day at room temperature. Cover the pot with a lid to prevent small debris and dust from getting into the food. Stir adjika periodically so that the crystals dissolve faster.

3. The next day, the snack can be laid out in jars. Only jars should be sterilized so that adjika stands longer and does not turn sour. You can close it with nylon or euro-lids, pre-sterilized. Such adjika should be stored in the refrigerator.

Spicy adjika for the winter with tomatoes and apples

Apples will give the finished sauce a pleasant taste. extra flavor. Better take sour apples but you can also sweet and sour. Then the amount of sugar will need to be reduced.

Ingredients:

tomatoes - 2.5 kg
carrots - 1 kg
bell pepper - 1 kg
apples - 1 kg
hot chili pepper - 60 gr.
garlic - 200 gr.
sugar - 200 gr.
salt - 40 gr.
sunflower oil - 250 gr.
vinegar 70% - 1/4 tsp (or 1 tablespoon 9%)

Cooking method:

1. Wash the vegetables, peel the carrots and garlic, remove the seeds from the sweet pepper. Pass tomatoes, carrots, apples and bell peppers through a meat grinder. Place chopped vegetables in a large bowl.

2. Put adjika on fire and bring to a boil. Then boil over low heat for 1 hour, the lid should be open. Stir occasionally so that nothing burns.

3. After an hour of languor, add salt, sugar, vegetable oil. Pass garlic and hot pepper through a meat grinder and put in adjika. Stir and cook for another 15 minutes.

4.Pour in last. vinegar essence, stir and pour the boiling sauce into sterilized jars. Roll up, turn over, wrap and chill. It turns out adjika with interesting taste, in winter it is simply irreplaceable.

Adjika from tomatoes with eggplant

Another option tomato adjika- with eggplant. It is easy to prepare and keeps well. Such adjika needs to be boiled, respectively, it can be stored at room temperature.

Ingredients:

red fleshy tomatoes - 1.5 kg
eggplant - 1 kg
bell pepper - 1 kg
garlic - 300 gr.
hot capsicum - 4 pcs.
salt - 35 gr.
sugar - 100 gr.
sunflower oil - 250 gr.
acetic acid 70% - 3/4 tsp

Cooking method:

1. Wash all vegetables. Cut the skin off the eggplants, remove the stalks from the tomatoes and cut them into pieces, remove the seeds from the sweet and bitter peppers, and peel the garlic.

2. Pass tomatoes, sweet peppers and eggplants through a meat grinder. Take a large saucepan, pour vegetable oil on the bottom. And put the chopped vegetables into this pan. Put on fire and bring to a boil, be sure to stir. Then reduce the heat and cook for 30 minutes with the lid open, remembering to stir from time to time.

3. While the adjika is cooking, grind the garlic and hot peppers in a meat grinder. After half an hour of cooking, add them to the sauce. Also at the same time, put salt and sugar, mix and cook for another 10 minutes.

4. Adjika is ready, you just need to pour in acetic acid, stir and pour into sterilized jars. Then roll up the jars, turn over and wait until it cools completely. Eggplant gives this sauce its unique taste.

Adjika from tomatoes - very simple blank. If it is done without cooking, then in general it does not take much time to cook. If there is not enough space in the refrigerator to store jars, cook adjika and store it in an apartment in a dark place. In any case, get delicious sauce, which in winter can be served with almost any dish.

Speaking of sauces. The famous mayonnaise Can be cooked at home in 5 minutes natural products. At the same time, the consistency and taste will be like those of a store-bought Provence. Read on the blog. And to help this site grow, click the buttons social networks below and share this recipe with your friends. Until new tasty meetings!

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