Adjika preparation. Spicy raw adjika

16 recipes for making adjika at home - Georgian, Armenian, Kiev, tomato and pepper, red and green - for every taste!

Adjika - 1

2.5 kg tomatoes
1 kg apples (Antonovka)
1 kg carrots
1 kg sweet pepper
1 cup of sugar
1 cup sunflower oil
3 pods of hot pepper
200 g minced garlic

Tomatoes, apples, carrots and Bell pepper pass through a meat grinder with a fine grid and boil for 1 hour.

After boiling, add sugar, sunflower oil, hot pepper, garlic and salt.

Do not boil, just bring to a boil. You can add more or less hot pepper (to taste).

Adjika - 2

200 g garlic
4 horseradish sticks
2 bunches of parsley
2 bunches of dill
10 sweet peppers
20 hot peppers
2 kg tomatoes
4 tbsp. spoons of sugar
4 tbsp. spoons of salt
1 cup vinegar

Pass through a meat grinder with a fine grid, add salt and sugar.

Let it sit in the bowl for 2/3 days, then add vinegar, mix well and put into jars.

Adjika - 3

2.5 kg tomatoes
1 kg sweet pepper
1 kg apples (Antonovka)
1 kg. carrots
5/7 hot peppers
200 g crushed garlic
1 cup 9% vinegar
1 cup sunflower oil
1 cup of sugar
1/4 cup salt

Grind tomatoes, sweet peppers, apples, carrots and hot peppers.

Cook for 1 hour.

Add garlic, sunflower oil, vinegar, sugar and salt to the slightly cooled mass.

Stir, pour into jars, top with a little sunflower oil, cover with a plastic lid.

Note: 1 pod of hot pepper can be replaced with 1 teaspoon of ground hot pepper.

Adjika - 4

5 kg ripe tomatoes
5/6 heads of garlic
100 g salt
1 hot pepper
6 large horseradish roots
you can add sweet pepper

Pass everything through a meat grinder, stir and place in containers, store in the refrigerator.

Adjika - 5

0.5 kg carrots
0.5 kg sweet pepper
0.5 kg sour apples(Antonovka)
2 kg tomatoes
0.25 cups salt
1 cup peeled garlic
0.75 cups vegetable oil
2/3 hot pepper

Grate everything or pass through a meat grinder.

Cook for 50/40 minutes, transfer to jars and close.

You can add more or less garlic and hot pepper according to your taste.

Adjika - 6

5 kg tomatoes
1 kg carrots
1 kg bell pepper
5/10 pieces of hot pepper
0.5 kg onions
0.5 l. vegetable oil
5/7 heads of garlic salt

Pass everything through a meat grinder and cook for 2 hours.

Adjika - 7

1 kg sweet pepper
250 g hot pepper
250 g garlic
250 g dill
250 g parsley
250 g salt

Pass all ingredients through a meat grinder. Mix with salt, adjika is ready.

Adjika - 8

5 kg tomatoes
2 kg apples
2 kg carrots
2 kg sweet pepper
300 g hot pepper
300 g garlic
1 liter of vegetable oil
2/3 spoon of salt

Pass everything through a meat grinder, add salt, butter and cook for 2 hours.

Seal in sterilized jars.

Adjika - 9

5 kg tomatoes
1 kg sweet pepper
0.5 kg horseradish
300 g garlic
16 pieces of hot pepper
2 cups vinegar
2 cups sugar
1 glass of salt

Do not clean the inside of the pepper, remove only the green tails and leave the seeds.

Pass everything through a meat grinder, add vinegar, sugar and salt. Let stand for 50 minutes, then pour into a clean container.

No need to cook, store without refrigeration.

Adjika - 10

1 liter of tomatoes, minced in a meat grinder
1 cup garlic cloves
1/2 tbsp. spoons of salt

Let the crushed and salted tomatoes and garlic sit for a couple of hours until the salt dissolves, remembering to stir at least a couple of times, and pour into sterilized jars.

Adjika - 11

5 kg tomatoes
1 kg sweet pepper
16 pieces of hot pepper
300 g garlic
0.5 kg horseradish
1 glass of salt
2 cups vinegar
2 cups sugar

Grind everything in a meat grinder, including the seeds from the pepper (only the tails are cut off and the inside is not cleaned), add sugar, salt, vinegar, let stand for 50-60 minutes, pour into bottles.

No need to boil. Stores well in bottles without refrigeration.

Adjika Georgian

khmeli-suneli
3 parts red hot pepper
2 parts garlic
1 part coriander (ground cilantro seeds)
1 part dill
1 part vinegar 3%

Mince pepper and garlic and add spices. Sometimes finely crushed walnuts. Sprinkle the mixture with coarse salt and add vinegar to make it moist. thick paste, well suited for long-term storage in a tightly sealed glass or ceramic container.

Adjika green Georgian

50/70 g coriander seeds
100 g khmeli-suneli a little ground cinnamon
200 g walnuts
300/400 g coarse salt approximately
300 g garlic
500 g cilantro

Soak the hot red pepper for an hour. Add coriander, suneli hops, cinnamon, nuts, chopped cilantro, garlic and salt.

Pass 3-4 times through a meat grinder with a fine grid. Store in the refrigerator, preferably in a sealed container, otherwise it will dry out.

Good for sauces, stews, as a seasoning for soup (on a plate only), etc. Not suitable as a seasoning for frying.

Adjika red Georgian

1 kg dry hot red pepper
50/70 g coriander seeds
100 g khmeli-suneli
a little ground cinnamon
200 g walnuts
300/400 g coarse salt
approximately 300 g garlic

Soak the hot red pepper for an hour. Add coriander, suneli hops, cinnamon, nuts, garlic and salt. Pass 3-4 times through a meat grinder with a fine grid.

Store anywhere, at any temperature, but preferably in a sealed container, otherwise it will dry out. Adjika mixed with salt is good for coating chicken or meat before frying in the oven.

Adjika in Armenian

5 kg ripe tomatoes
1 kg garlic
500 g hot peppers

Pass everything through a meat grinder, add salt, and leave in enamel dishes for 10/15 days so that the adjika ferments, remembering to stir it daily. One subtlety / salt should be added tomato juice, before you add the garlic and pepper, otherwise you won’t feel the taste of salt later.

Adjika in Kiev style

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

Pass all vegetables through a meat grinder (it is better to first peel the tomatoes or pass them through a juicer).

To make tomatoes easy to peel, pour boiling water over them for 5/7 minutes. Season with butter, sugar, salt, spices and simmer for 2/5 hours until the desired consistency. Pour the finished adjika hot into sterilized jars, roll up and wrap.

Adjika from zucchini

Head of garlic - 5 pcs.
Hot pepper – 2 pcs.
Zucchini - 2 kg
Tomato paste – 400 g
granulated sugar - 200 g
Salt - 2 tbsp. l.
Oil - 100 g
Water - 200 g
Vinegar - 100 g

Mince the garlic, pepper and zucchini, then add tomato paste, sugar, salt, vegetable oil and water. Mix everything thoroughly and boil for 20 minutes. At the end of boiling, add vinegar.

Place adjika in jars, it can be stored until winter and can be eaten immediately

Exists great amount ways to prepare adjika from tomatoes. Recipes can be selected depending on the skill level of the housewife, both quite simple and more complex. How to prepare the most delicious adjika from Best Recipes collected in our article. But I would like to note the fact that each of us has different taste preferences. Therefore, there is no need to claim that the preparation prepared according to a certain recipe is the most delicious. They are all, to some extent, the “tastiest”. And the choice is yours.

Adjika "Home comfort"

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

List of ingredients:

about two kilograms of tomatoes;
one kilogram of apples (the variety does not matter);
one kilogram of carrots;
one hundred grams of hot pepper;
one hundred and fifty milliliters of vinegar;
one hundred and fifty grams of sugar;
two hundred milliliters of sunflower oil;
two hundred grams of garlic;
fifty grams of salt.

The main role in this recipe is given to tomatoes, since they, interacting with seasonings, give extraordinary taste. It follows from this that tomatoes must not be green or limp.

Cooking method. It is necessary to cut out the stems from pre-washed tomatoes. Further, if the tomatoes are small, then they are cut into two parts; if they are large, then into four parts. The apples are peeled and the core removed. The carrots need to be washed and peeled. The seeds are removed from sweet and bitter peppers. Grind everything using a meat grinder, and then transfer the resulting mass to a thick-bottomed bowl or cauldron. After which everything is thoroughly mixed with a wooden spoon and then placed on the stove. The adjika is cooked for 60 minutes, but it should be stirred constantly. At the end (about seven to ten minutes before the end) you need to add garlic and vinegar. After this, the dish is mixed again, boiled well and poured into jars.

Adjika with horseradish

Required ingredients:

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

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

Adjika with garlic and tomatoes

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

Required ingredients:

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

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

Adjika "Kyiv"

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

Required ingredients:

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

First you need to wash all the vegetables. The pepper is seeded and cored. Then peel the tomatoes (to make this faster and easier, it is recommended to pour boiling water over the tomatoes for five to seven minutes). After this, all vegetables are chopped in a meat grinder. Butter, sugar, salt, and spices are added to the resulting mass. Next, the resulting mixture is placed on the stove and cooked until the required thickness is obtained. Afterwards, you immediately need to pour it into pre-prepared containers. It is best to store in a cool place - refrigerator, basement, cellar.

Adjika in Armenian

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

Required ingredients:

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

Method of preparation: vegetables need to be washed and peeled from seeds and cores. Garlic, peppers and tomatoes are ground in a meat grinder. Salt is added to the resulting mass. Then the dish should be left in an enamel bowl for a period of ten to fifteen days. This time is needed for the adjika to ferment, and it needs to be stirred every day. It is important to remember that the tomato juice should be drained before adding garlic and pepper to the dish. If this is not done, then the adjika will seem under-salted.

Adjika "The Restless Sinner"

This recipe is perfect for lovers of “thrill” sensations. Having tried this adjika, everyone will appreciate its pepperiness.

Required ingredients:

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

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

Adjika "Yadrenaya"

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

Products:

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

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

Adjika "Adjarian"

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

Required Products:

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

Wash the vegetables. Next, the tomatoes must be removed from the core and stalks, and the peppers must be cleared of seeds. Then you need to divide the tomatoes, bell peppers and onions into 2-4 parts. All ingredients are processed in a meat grinder. After this, vegetable oil, salt and pre-chopped garlic are added. Mix everything well with a wooden spoon and put it on the fire. Cooking time is two hours. It is necessary to stir periodically. After cooking, the dish must be placed in jars and rolled up.

Adjika "Home"

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

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

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

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

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

This is exactly how your grandmother cooked. In this article, we tried to collect extremely simple, but at the same time delicious recipes for adjika not only from tomatoes, but, for example, from plums. Main secret Have a successful meal - selected home-grown vegetables and your desire to make a pleasant gastronomic surprise for your loved ones. Let's get started!

The indisputable advantage of adjika is that it can stay in a jar for at least two years. It is also worth noting that you should not roll adjika into large jars. This appetizer is quite spicy, which means you won’t be able to eat a lot of it. Why, in order to open jar Did it lose its taste and aroma in the refrigerator? You can combine adjika with both meat and side dishes: for example, with buckwheat or pasta.

Adjika: homemade recipe with tomatoes

You will need:

tomatoes - about two kilograms;
sweet bell pepper - half a kilo is enough;
garlic - about two hundred grams;
hot pepper - two pieces;
vegetable oil - fifty milliliters;
about twenty-five grams of vinegar (9%);
sugar - one hundred grams is enough;
half a tablespoon of salt.

Let's start cooking:
We start cooking by preparing the garlic. This is one of the most painstaking stages of work, so be patient. Take advantage of this practical advice: to avoid having to peel each clove, place them in a small bowl and pour boiling water over them for literally seven minutes. After this time, simply drain the water. The skins are gone! And if they remain somewhere, then removing them will be much easier.

Let's start preparing the tomatoes. To begin with, you should rinse them and then pour boiling water over them. Peel the skins of the vegetables (after boiling water they will be more pliable). If you come across tomatoes with very hard skins, you will have to pour boiling water over them again.

As for the bell pepper, it is enough to peel it from the seeds and stalk, and then cut it into four parts (necessarily lengthwise).

It's time for the meat grinder: we grind the bell peppers, all the tomatoes, and chili peppers through it.

The resulting mixture is poured into a medium-sized saucepan. Next, you should add one hundred grams of sugar, half a tablespoon of salt and vegetable oil (about fifty grams) to the future adjika. Everything is thoroughly mixed and then simmered over low heat. Optimal time stewing - about two hours.

Advice! Please note that if you buy watery tomatoes, you will need to simmer them longer - about three hours. This will make the appetizer thicker and therefore tastier.

On final stage Squeeze the garlic into the pan and add vinegar. The mixture is thoroughly mixed. Once you are sure there is enough salt, simmer the sauce for about three more minutes.

Ready adjika is poured into small jars. Let us remind you that they must first be sterilized. Don’t forget to turn the jars over and put them in a warm place for twenty-four hours. It will not be superfluous to wrap the jars with a blanket or blanket. Bon appetit in winter!

Recipe for making adjika from pepper

You will need:

five pieces of hot pepper;
eight tablespoons of sugar;
one hundred grams apple cider vinegar;
two kilograms of sweet pepper;
two tablespoons of salt;
two hundred grams of garlic.

Let's start cooking:
We begin preparing adjika by preparing the pepper. It is cut into halves, after which unnecessary elements are removed from it - stalks and seeds. By the way, if you wish, you don’t have to remove the seeds from the hot pepper. It is enough to cut off only the tails. This will make your sauce more spicy.

The garlic is thoroughly cleaned and washed. To save time, use the method we described: pour boiling water over the garlic.

The twisted mixture is poured into a bowl (it is advisable to use a deep one). Add salt, sugar and vinegar there in the above proportions. The mass is thoroughly mixed and infused for about twenty minutes.

Recipe for delicious adjika with garlic (spicy)

You will need:

garlic - half a kilogram will be enough;
hot pepper - half a kilogram;
red salad pepper - half a kilogram;
salt - one hundred grams.

Let's start cooking:
Before cooking, the pepper is thoroughly washed, after which the water must be allowed to drain. Next, each pepper is cut into halves. Be sure to remove seeds and stems from vegetables.

Garlic cloves are peeled. To simplify the process, you can pour boiling water over the garlic.

Next, the garlic and pepper are passed through a home food processor or meat grinder. The appetizer is almost ready. Add salt to taste, mix everything thoroughly and put it in jars. You can store adjika in the refrigerator. We warn you: adjika turns out to be quite spicy. If you are not a fan of this spicy flavor, then it is better to reduce the amount of hot pepper.

Cooking from plums: adjika recipe with photos

You will need:

blue plums - two and a half kilograms;
garlic - two or three heads;
hot pepper - three to five pods are enough;
tomato paste - two tablespoons;
sugar - about two hundred grams;
salt - two tablespoons.

Let's start cooking:
So, let's prepare the blue plums. They need to be washed thoroughly, and then, of course, all the seeds should be removed. The pepper is also thoroughly washed and the stalks are removed. As for the garlic, we divide it into cloves and peel them. Don’t forget about the effective method: you can pour boiling water over the cloves, after which the skin will come off on its own.

As in previous recipes, the vegetable mixture is passed through a food processor or meat grinder. Sugar, salt and tomato paste are added to the resulting mixture. Pasta can be bought in any supermarket today. It is better to choose a natural Belarusian product, which, by the way, will be affordable in price. Everything is thoroughly mixed.

The future adjika is placed on fire, always small. Bring adjika to a boil and cook. Don't forget to stir constantly. Cook for twenty minutes.

Finally, pour the mixture into sterilized jars and screw on the lids. It is best that you keep the jars upside down and covered with a warm blanket or blanket for about a day.

Alternative recipe: adjika with tomatoes, carrots and apples

You will need:

ripe tomatoes - three kilograms;
carrots - six hundred grams;
garlic - about one hundred and fifty grams;
sour or sweet and sour apples - about six hundred grams;
sweet bell pepper - about six hundred grams;
hot pepper - five pods are enough;
refined vegetable oil - two hundred and fifty milliliters;
add salt to your taste.

All these vegetables and fruits are thoroughly washed. Don't forget to remove the stems of peppers and tomatoes. As for bell peppers, you should also remove the seeds. If you wish, then you should not remove the seeds from hot peppers, then the future adjika will turn out noticeably spicier. Cut the peppers and tomatoes into small pieces.

The carrots are thoroughly peeled and also cut into small pieces. You can start with the apples: they are cut into pieces. Don't forget that the seeds and the center are removed.

Peppers, tomatoes and apples are processed in a food processor. The resulting mixture is transferred to a saucepan. Place the dishes on the fire and bring to a boil. Cook adjika over medium heat for about one and a half hours. Adjika needs to be stirred periodically. Garlic is also crushed and added to the snack. Stir and cook for about five more minutes. We prepare sterile jars in advance, into which we roll the boiling appetizer. Traditionally, the jars are turned over and wrapped in a blanket for a day. We store jars in the basement or cellar.

Do you know a delicious and simple adjika recipe? Share in the comments!

Recipes for the most delicious homemade adjika:

Today we’ll talk about the most wonderful spicy snack, which is customary to spread on a piece of fresh fragrant bread, to Her Majesty the Queen on our table, the incomparable adjika. This queen is good to eat, even as a bite with hot soup, or with charcoal-grilled meat... it goes well with any savory dish!

The benefits of adjika are undoubtedly great, not only does it preserve the entire range of vitamins and microelements included in the products that make it up, but in general it has a beneficial effect on increasing metabolism, improves appetite and has some antiviral effect.

Well, first of all simple recipes and gradually make it more difficult.

The most delicious homemade adjika - Abkhazian hot spicy adjika for the winter

The recipe is classic, traditional, original. The easiest to prepare, literally a ten-minute affair.

Products:

half a kilo of hot red pepper, slightly dried in the sun, if you don’t want it too spicy, remove the seeds,
a good bunch of cilantro, preferably collected during flowering,
a small bunch of young dill sprigs,
a bunch of parsley leaves,
5 heads of garlic,
3 tablespoons khmeli-suneli,
a glass of coarse salt,
You can add a couple of handfuls of walnut kernels – it’s not for everyone.

Clean everything, wash it, dry it. Scroll through a meat grinder, add salt, mix and scroll a few more times to get a homogeneous paste. Better yet, use a food processor with sharp knife and chop everything into dust.

Let it sit on the kitchen counter for a couple of days. Place in jars or food containers and store in the refrigerator.

Homemade adjika - recipe with horseradish

An invention of Russian chefs. People call it differently - horseradish, throat-eater, horseradish. Simple and quick to prepare, a set of products for it is abundant in every garden in August. Keeps great in the refrigerator all winter.

very ripe tomatoes kilogram,
horseradish is a tenth of tomatoes, classically, but those who like it more spicy add more,
a couple of hot red chili pods,
a couple of heads of garlic
spoon with salt on top.

When working with horseradish, a meat grinder is preferable to a food processor; the texture of horseradish is too viscous.

So, we wash, clean, and dry everything. We turn it through a meat grinder and mix it properly. When skipping horseradish, it’s better to put a plastic bag on the meat grinder and tie it at the outlet neck - it won’t sting your eyes. Or add all the ingredients interspersed, also to reduce the release of horseradish vapor into the air.

Add salt and mix thoroughly until the salt is completely dissolved.

Place in sterile dry jars and store in the refrigerator or cellar.

Very suitable for any first or second course as an addition to bread on cold winter evenings.

Well, very fast and tasty! Guests and family will appreciate the table perfectly.

Ingredients:

ripe tomatoes 3kg,
hot pepper only 4 pieces,
sweet pepper, preferably red 5 pieces,
garlic 10 large cloves,
onions 5pcs,
½ cup vegetable oil,
table vinegar 9% 5 50 ml,
salt - a large spoon.

Let's do it step by step:

Wash, clean, dry everything. Cut out the seeds from the pepper.
Grind in a meat grinder or chop tomatoes, peppers, onions and garlic in a blender.
Mix with vinegar and salt. Lastly add the oil and mix thoroughly.
Place in sterile dry jars and store in the refrigerator or cellar.

It will be very tasty at the table!

Video recipe: spicy adjika for the winter - you'll lick your fingers

Open a jar like this burning preparation on a winter day and remember those summer times for a barbecue.

This recipe will be more complicated and time-consuming, but the result is worth it, take my word for it. In addition, such a preparation can be stored in the cellar for years, if necessary.

The fact is that, unlike the previous ones, we will cook this adjika.

large, very ripe tomatoes 3kg,
large carrots 1.5 kg,
bell pepper 2kg,
garlic 10 cloves,
chili pepper 2 pods,
salt 2 tables. spoons,
sugar half a glass,
half a cup vegetable oil,
half a glass of table vinegar, can be replaced with apple cider vinegar.

Now the preparation:

Wash everything, clean it, cut out the seeds from the pepper, dry it.
Cutting tomatoes in large pieces pour half a glass of water into a saucepan and bring to a boil over medium heat. We don’t let it boil, we immediately remove and cool. We roll out the skins and seeds on a sieve, we get a thick tomato juice with pulp.
In a blender, grind carrots and peppers into dust. Let it simmer on low heat for an hour and a half.
Add crushed garlic, salt and sugar, pour in vinegar, stir and let simmer for another 5 minutes.
Remove from the stove and quickly place in sterile jars, roll up, turn over and cover until completely cool.

This option gives space to your imagination. You can experiment with this recipe as you like, adding any vegetables and even fruits to it when cooking - everything will be delicious.

Delicious adjika from zucchini in Belarusian style

Another unusual recipe, its other name is adjika with zucchini in Belarusian.

zucchini 3kg,
half a kilogram carrots,
half a kilogram of sweet pepper,
tomatoes a kilo and a half,
peeled garlic glass,
ground red pepper 2.5 tablespoons,
glass of vegetable oil,
salt 2.5 table. spoons,
sugar glass.

The preparation is very simple:

As usual, wash, clean, and dry everything. Scroll through a meat grinder or chop in a food processor, garlic too, but in a separate bowl.
Mix the resulting vegetable paste with vegetable oil, add sugar and simmer in a large roasting pan with a thick bottom for about forty minutes.
Add hot pepper and garlic, simmer for another five minutes.
Remove from heat, place in sterile jars and seal. Turn it over and cover it until the morning.

The taste of this adjika is delicate, sweet with a piquant sourness, and not very spicy.

Homemade adjika - recipe for the most delicious homemade adjika with a twist

The so-called bitter one. A dish for real men – very spicy!

tomatoes 5 kilograms,
carrots 2 kilograms,
300 grams of hot chili,
kilogram of garlic,
kilogram of pepper-paprika,
vegetable oil 200g,
salt spoon with a large top.

Wash, peel and dry all vegetables. Grind through a meat grinder or chop in a food processor. Place in a saucepan, add oil and salt. Simmer for about an hour over low heat, stirring occasionally. Place in sterile jars and seal. Cool under the fur coat.

More interesting articles on home preparations for the winter:

Pickled zucchini

How to cook adjika without bell pepper at home - with eggplant and honey

But with eggplants! Somewhat exotic, but delicious - you'll lick your fingers!

You will need:

tomato 3kg,
eggplant 2kg,
garlic 0.5 kg,
4 hot chili pods,
a glass of vegetable oil,
half a glass of table vinegar 9%,
parsley to taste, if you really like it, then a good bunch,
dill is also at your discretion,
3 large spoons of sugar,
Salt table. spoon with a large slide,
three tablespoons of honey, as much as you can scoop.

Chop all vegetables in a food processor. Eggplants can be cut for added sophistication. small cube. Place in a large roasting pan, add salt, mix with sugar and butter and simmer over low heat for 50 minutes.

Add honey and stir thoroughly. Add finely chopped fresh herbs, boil for a couple of minutes and add vinegar. Stir and let sit for a few minutes. Place in sterile jars, put on the lid and cool under a fur coat.

Honey will add a special charm to the dish!

How to cook the most delicious homemade adjika with apples

Also somewhat exotic and unusual delicious recipe.

Products:

tomatoes a little more than a kilogram,
sweet paprika 0.5 kg
apples 0.5 kg, preferably sour,
hot chili 3 pods,
carrots 0.5 kg,
garlic 2 heads,
table salt. spoon,
half a glass table vinegar,
half a cup vegetable oil,
sugar half a glass.

Preparation:

Wash and dry the ingredients. Remove seeds from peppers and apples.
Chop all vegetables except garlic in a blender into dust and place in a large roasting pan.
Simmer for approximately 1 hour 20 minutes.
Add crushed garlic, butter, sugar, salt and vinegar to the resulting mass and mix. Boil for another three minutes.
Place in sterile jars, roll up and leave to cool upside down under a fur coat.

Very tasty and aromatic!

Recipe for homemade adjika without vinegar with plums or cherry plums

But at the same time it’s very unusual, because with plums or cherry plums, whoever likes what!

Ingredients:

1 kg plums, preferably unripe or cherry plums,
15 good cloves garlic,
2 hot chili pods,
5 kg of sweet paprika, ¼ teaspoon each of ground black pepper, coriander, cloves,
a small bunch of herbs, whatever you find - dill, basil, tarragon, parsley,
tomato paste 1 spoon,
salt table spoon with a small top,
half a glass of sugar.

Preparation:

Wash the vegetables thoroughly, remove seeds from plums and seeds from peppers, and dry.
Chop the plums, peppers and all the herbs in a food processor.
Add salt, add sugar, ground spices, tomato paste, mix thoroughly and simmer for about half an hour on a small fire.
Add finely chopped garlic and cook for another three minutes.
Place in jars and seal. Turn over under the fur coat until completely cooled.

Bon appetit!

Delicious adjika with carrots for the winter

Carrots alone will be a bit boring, so let's add some pumpkins too! And we will succeed perfectly unique recipe. It’s a pity that it doesn’t last long, so it’s better to make half a portion so you can eat it quickly!

Products:

a kilogram of carrots and pumpkin,
half a kilo of onions and sweet peppers,
2 chili pods,
half a glass of vegetable oil.
a bunch of cilantro and basil,
10 cloves garlic
lemon,
a tablespoon with a small top of salt.

Preparation:

Wash, peel all the main vegetables, remove the seeds from the pepper, cut into pieces and place on a baking sheet. Cover with foil and bake for about forty minutes.
Cool and grind in a blender along with chili pepper, lemon, garlic, herbs and salt.
Serve straight to the table!

From the history of spicy snacks

Adjika - the word itself is of Abkhazian origin and essentially means bread and salt, a welcome dish when welcoming dear guests. In the old days, the wives of Caucasian horsemen rubbed it on a stone, investing a lot of time and effort into this simple activity. But you and I are modern and advanced people, so we won’t kill ourselves like that. There are food processors, blenders, and meat grinders in our kitchens - let them twist, grind, and crush, and we will keep an eye on them!

Originally it was pasty salty mass red color, which includes various components, red hot pepper and garlic, coriander and blue fenugreek... Don’t be afraid of blue fenugreek, that’s the clever name of Utskho-suneli, it is almost always included in the well-known hop-suneli to all of us.

However, over time, people learned to add a lot of other healthy and nutritious vegetables and even fruits and nuts to adjika, making it less salty and spicy, quite suitable for our inexperienced European stomach.

The color has also changed, now they are cooking and green adjika from green pepper. It is very convenient to use in a mixture with sour cream or mayonnaise to prepare various sauces and as a seasoning for soups.

Rules for preparing homemade preparations

I’ll tell you some right here general rules when preparing adjika, so as not to repeat it in each recipe, I will highlight them in italics:

Wash vegetables and other ingredients thoroughly and be sure to dry them on a towel, especially for those recipes that do not require heat treatment— not a drop of water should get into the dish!
Be sure to sterilize the jars and lids and let them dry!
Important!!! First we sterilize the jars - then we start cooking!
With bitter hot pepper It is advisable to work with gloves to avoid getting burned!

Well, that’s probably all about adjika, a delicious, aromatic and varied seasoning that takes its place of honor on my table. I hope yours does too now!

You probably know various recipes adjiki - from soft delicate taste to a sharp, vigorous, tongue-grabbing sensation. Each recipe has many of its admirers, but the majority still love adjika precisely for its spicy spicy taste. This adjika is incredibly good with meat and fish dishes, it also goes well with vegetables, rice and pasta.

In general, if you want a familiar dish to sparkle with new colors, add aromatic adzhika to it homemade. Even the taste of borscht and soup will be noticeably enriched thanks to this seasoning. Do not forget that adjika has a number of useful properties: stimulates appetite, improves digestion, kills viruses and enhances the body's protective properties. This article will tell you how to do spicy adjika home in a way that will delight everyone around you. Believe me, the proposed recipes will tell everyone about your culinary talents and will cause a lot of positive emotions. In addition, we will tell you a few secrets and subtleties:

The basis of real spicy adjika is always made up of 3 components: fresh hot pepper, coarse salt and garlic, preferably hot with a purple tint.
The taste and aroma of adjika depends on additional ingredients and spices. This spicy seasoning goes well with marjoram, bay leaf, thyme, cumin, saffron, basil and dill.
All components of adjika should be ground to a paste. A blender, meat grinder and mortar are suitable for this purpose.
To get a richer taste and aroma, spices need to be fried in a frying pan. Thanks to this they will highlight essential oils and will make the taste of your adjika simply extraordinary.

Spicy adjika with garlic

Required Products:

hot pepper - 10 pcs.
garlic – 1 head
zira – 1 tbsp. spoon
salt – 2 tbsp. spoons
dill seeds – 10 g
coriander seeds – 2 tbsp. spoons

In a blender, grind the peeled garlic and pepper without seeds and tails. In a dry frying pan, fry the coriander and cumin, making sure that they do not burn. When a rich aroma appears, immediately remove the spices from the pan and pound in a mortar along with the dill seeds. Combine the resulting mixture with a spicy pepper-garlic mass, add salt and season your favorite dishes with adjika. Please note that during the first two days the taste of adjika will be very sharp, but then it will become softer. Store in the refrigerator in a clean glass container.

Spicy green adjika

This one is spicy and aromatic adjika Ideally complements the taste of first courses, it goes especially well with kharcho and borscht.

Ingredients:

spicy Green pepper– 800 g
salt - 2 table. spoons
dill – 1 bunch
purple basil – 30 g
cilantro – 50 g
garlic – 12 cloves
whole coriander seeds – 20 g

We pass dill, basil, pepper, garlic and cilantro through a meat grinder. Pound the coriander in a mortar or grind it in a blender, add salt to the mixture and mix thoroughly. We put the adjika into prepared jars, which from now on should only be stored in the refrigerator.

Spicy adjika with tomato paste

This adjika recipe will perfectly complement the taste of boiled pork, pasta and potatoes.

Components:

Pass through a meat grinder or food processor the sweet and hot peppers, then do the same with garlic and chopped herbs. Mix everything until smooth with tomato paste. Heat coriander, marjoram and paprika in a frying pan, then crush and add to adjika along with salt, store in the refrigerator for several days.

Spicy raw adjika

This adjika goes well with any dish; you can even simply spread it in a thin layer on bread or pita bread. The main thing is to take ripe and fleshy peppers, on which the taste of the seasoning depends entirely.

Components:

hot pepper – 1 kg
salt - 2 table. spoons
sweet pepper – 700 g
garlic – 300 g
dried basil – 5 g
bay leaf – 0.5 teaspoon

Grind all the components of adjika in a meat grinder, add salt, basil and ground Bay leaf, put into jars that can be stored in the refrigerator for 5-7 days.