As is known, real adjika came to us originally from Georgia itself, representing a thick and rather sharp mass. It is prepared from vegetables such as: Bell pepper and chili, with the addition of certain spices. But cooked in Russia, it bears little resemblance to the traditional one, because in its composition, the main ingredient is tomatoes.
Of course, everyone cooks it in their own way, including onions, carrots, walnuts, green apple, horseradish and so on. Personally, I love to cook this workpiece according to my grandmother's recipe, as well as because she is my favorite. Be sure to include fresh meaty tomatoes and sweet peppers, due to which raw adjika comes out very fragrant and tasty. Store it in the refrigerator in small jars. Of course, it is common with us and boiled adjika, which, unlike raw, needs to be rolled into jars.
So, in today's article, consider the recipes homemade adjika, which turns out to be really very tasty and fragrant. Just take it, cook it and try it yourself! Well, if the topic of canning has already come up, then you will definitely like it!
Adjika, cooked without cooking, turns out to be quite hot and similar to pasta. It is a red-orange seasoning with salt, various herbs and garlic. In principle, it is not difficult to cook it, despite this, it can easily complement many dishes.
Ingredients:
- Tomatoes - 2 kg
- Bulgarian pepper - 0.5 kg
- chili pepper - 3 pcs
- garlic - 5 heads
- sugar - 1.5 cups
- suneli hops - 1 tsp
- vinegar 9% - 1/2 cup
- salt - to taste.
Cooking method:
First of all, wash all the vegetables in water. We remove the stalk from the bell pepper and chili, and leave the seeds, cut them into medium pieces together with the tomatoes. We also clean the garlic and grind all the chopped vegetables using a blender or meat grinder.
Now we shift the finished adjika into clean jars, close the lids and put it away to be stored in the refrigerator. This is a very easy way to cook adjika, without cooking.
How to cook adjika with horseradish at home
Properly prepared spicy appetizer, goes well with many side dishes. It is prepared from ingredients such as: tomatoes, horseradish and garlic. Its very easy to prepare.
Ingredients:
- Tomatoes - 2.5 kg
- sweet pepper - 1 kg
- chili pepper - 3 pcs
- horseradish root - 4 pcs
- garlic - 3 heads
- vinegar - 1.5 tbsp. l
- vegetable oil - 1 tbsp. l
- sugar - 2 tbsp. l
- salt - to taste.
Cooking method:
Wash all vegetables in running water. We remove the stalk from sweet pepper and chili, leave the seeds, they do not need to be removed. We twist in a meat grinder: tomatoes, sweet and chili peppers, peeled garlic and horseradish.
Then add vinegar to the twisted mass, vegetable oil, sugar, salt to taste and mix everything well. Pour the resulting mass into sterilized jars, close the lids and store in the refrigerator.
Cook and eat healthy!
How to cook adjika with apples
On the table, this preparation with the addition of apples is best served chilled. It is perfect for both first and second courses, and even simple sandwiches.
Ingredients:
- Tomatoes - 1 kg
- onion - 200 gr
- apples - 200 gr
- Bulgarian pepper - 400 gr
- garlic - 100 gr
- sunflower oil - 150 ml
- hot pepper - 2 pcs
- vinegar 9% - 2 tbsp. l
- sugar - 2 tbsp. l
- salt - to taste.
Cooking method:
We wash all vegetables except garlic, peel and cut into fairly large pieces.
After the contents of the pan boil, reduce the fire to a slow one and cook for one hour. After this time, add the garlic passed through the press, salt, sugar, vinegar and continue to boil for another 1 hour.
Now we shift hot adjika into sterilized jars, twist, scalded with boiling water, and leave to cool completely.
From these ingredients, I got, like this, three jars of 480 ml each.
Homemade adjika with tomatoes and garlic, without bell pepper
If you suddenly decided to make adjika, but for some reason you did not find bell pepper, do not be discouraged. After all, this preparation can be prepared without it. Of course, the taste will be slightly different, but the cooking process will be easier.
Ingredients:
- Tomatoes - 1.5 kg
- hot red pepper - 400 gr
- garlic - 300 gr
- vinegar - 2 tablespoons
- hops-suneli - 1 tbsp. l
- coriander - 1 tbsp. l
- dill - 1 tbsp. l
- salt - to taste.
Cooking method:
Wash the tomatoes in water and cut into medium pieces. Then we twist them together with peeled garlic and hot pepper along with seeds in a meat grinder. Then we transfer the entire mass to large saucepan, pour all the necessary spices into it, pour in the vinegar and add salt to taste.
We bet on slow fire, stirring, bring to a boil and lay out in sterilized jars, wrap with lids, and leave to cool completely.
After the adjika in the jars has completely cooled down, we remove them for storage in the refrigerator.
A simple recipe for homemade adjika without preservation (video)
Enjoy your meal!!!
Why do we all love spicy and fragrant adjika? It's simple, because its versatility is undeniable. Feel free to serve it with any meat, chicken or even fish. This appetizer will be a big success at any feast. Adjika can be considered as independent dish- just offer it with dark or white bread.
I want to offer you the most famous options vegetable snack for any occasion. All recipes from them are worthy of your attention, and therefore it is worth trying to cook each one, you just need to work hard.
With a skilled housewife, all tomatoes will go for the future, you can prepare, use when stewing or baking, use in salads in fresh. But among a large number tomatoes, there will always be those that should be processed specifically for adjika, with minor damage and dents.
Many argue that this spicy snack in the cold season is an excellent antiviral agent. And it is impossible not to agree with this, because natural ingredients, among which there are hot peppers and garlic, guard your health and your loved ones. In addition, her bright taste inflames the appetite, raises the general tone of the body and mood.
Of course, you can find the most favorite adjika recipe for your family and cook it every year, or you can be patient and pamper your family. different snacks. We do not forget about high-quality and lids before preserving the finished product, so that adjika will please us with its taste until spring.
Homemade adjika from tomato and garlic
This recipe can be called classic version adjika for lovers hot snacks from tomatoes. All you need for its preparation is vegetables, garlic and spices. Be sure to cook such a snack for the family. You will succeed!
You will need:
- 2.5 kg tomato
- 0.5 kg sweet red pepper
- 150 g garlic
- 1 PC. hot pepper
- 100 g sugar
- 50 g vegetable oil
- 0.5 st. spoons of salt
- 25 ml vinegar 9%
Cooking method:
Glass jars and lids must first be sterilized
Rinse the tomatoes thoroughly, cut, remove the stalks with a knife, cut off bumps and dents
Pass the tomatoes through a meat grinder
Line a clean colander with several layers of gauze, place it in a cup
Put the chopped tomatoes in a sieve on cheesecloth, let stand so that the maximum amount of clear juice comes off
The liquid from the lower bowl must be drained from time to time
This step will allow you to avoid prolonged evaporation of the liquid from adjika, reducing the time of its preparation.
Rinse bell pepper, cut, remove seeds (or leave as desired)
Peel the garlic, wash
Pass garlic, bell pepper and hot pepper through a meat grinder
Remove the tomato mass from a colander, remove the gauze
Mix it with crushed pepper
Add sugar, salt, mix in a saucepan (pot)
Put the pan on the fire, boil and cook over moderate heat for 30 minutes
Arrange the mass in sterilized jars, immediately cover them with lids, close with a key for conservation
From the total amount of products you get a little more than 2 liters of adjika
Enjoy your meal!
Adjika from tomato with eggplant for the winter
It turns out very tasty adjika from tomato with eggplant. It is not difficult to cook it, and everyone without exception will be happy to enjoy the wonderful taste and aroma in winter. If you have never prepared such a variant of adjika, then it's time to try it. Good luck!
You will need:
- 1 kg eggplant
- 2 kg tomatoes
- 0.5 kg sweet bell pepper
- 1 PC. hot chili pepper
- 1 PC. garlic
- 0.5 st. (125 ml) table vinegar 9%
- 1 cup (250 ml) refined vegetable oil
- 4-5 art. l. Sahara
- 1 st. l. rock salt
- 1 tsp dried basil
- 1 tsp coriander beans
Cooking method:
- Grind basil and coriander in a mortar to powder
- Rinse the tomatoes, remove the stalks with a knife, peel the peppers from the seeds, cut off the stalks of the eggplants, peel them
- Pass through a meat grinder with a fine grate tomatoes, eggplants and sweet peppers separately
- Garlic is also chopped through a meat grinder, if desired, pass it through a press
- Next, place the tomatoes in a large saucepan, pour in vegetable oil, add salt, sugar, mix, bring to a boil over a fire, cook the tomatoes over moderate heat for 10 minutes
- Add chopped eggplant to the saucepan to the tomatoes, cook the mixture for another 10 minutes, stirring the vegetables so that they do not burn to the bottom.
- Now add chopped Bulgarian and hot peppers, cook the mixture for 10 minutes
- Pour grated spices, add chopped garlic, vinegar - cook for another 3 minutes from the moment of boiling, adjust the amount of salt and sugar to your liking
- Pour the hot mass into sterilized jars, close with boiled lids using a key
- Banks should cool upside down, wrapped in a warm blanket for a day, then store adjika in a cool place
Enjoy your meal!
Cooking fresh adjika with garlic without cooking
it great option acute tomato snack fresh without cooking. The only condition for its storage is that it be stored finished product need it in the cold. Enjoy fresh adjika at home!
You will need:
- 1.5 kg tomatoes
- 1 PC. hot pepper
- 100 g garlic (1 head)
- 1 tsp salt with a slide
- 2 tsp Sahara
Cooking method:
Wash peppers, tomatoes
Choose vegetables that have more pulp than juice
Peel the garlic, wash
Prepare a meat grinder
Peel tomatoes from bumps, dents, cut the base at the stalk
Pepper cut, remove seeds
We twist the tomatoes in a meat grinder, throw garlic and pepper in the middle of the chopping process
Add salt, sugar according to the recipe
Mix well for about 5 minutes
Sterilize jars and lids in advance in any way convenient for you
Pour adjika into jars, immediately close the lids
Keep cold
Enjoy your meal!
Delicious adjika from tomato with apples
Before you is very original and amazing delicious recipe adjika. Apples give this appetizer a savory sweet and sour taste, pairing well with the rest of the ingredients. It is worth trying to prepare such an appetizer for the winter for home, both adults and children will like it.
You will need:
- 1 kg carrots
- 1 kg sweet pepper
- 1 kg apples
- 100 g hot pepper (optional)
- 200 g peeled garlic
- 200 ml vegetable oil
- 200 ml vinegar (9%)
- 70 g salt
Cooking method:
Prepare a pot of at least 6 liters
From this volume of products you get 5.5-6 liters of delicious adjika
Rinse all components well and dry.
Peel the carrots, remove the core from the apples
Add apples to carrots, they can be chopped in a blender or passed through a meat grinder
Tomatoes cut into four parts, remove the base from the stalk
Cut bell pepper, remove seeds
Twist vegetables in a meat grinder, add to chopped carrots and apples
Boil the mass over medium heat, boil for an hour
Mix well until smooth
Arrange the hot mass in sterilized jars, immediately cover with clean lids, close with a key for conservation
Such adjika does not require additional heat treatment!
Can be stored indoors at room temperature
Enjoy your meal!
Adjika from tomato with zucchini for the winter
Your attention wonderful recipe tomato adjika with zucchini. Such simple snack in cooking, but very tasty, bright and fragrant. short heat treatment products allows you to save everything useful in vegetables until winter. Be sure to prepare a few jars of such yummy!
You will need:
- 1.5 kg tomatoes
- 1 kg zucchini
- 300 g bell red pepper
- 300 g carrots
- 1 PC. hot chili pepper
- 2-3 pcs. garlic
- 100 ml vegetable oil
- 100 ml vinegar 9%
- 2 tbsp. l. salt
- 50 g (2 tablespoons) sugar
Cooking method:
- From these products you will get a little more than 2 liters of the finished product
- Rinse all vegetables thoroughly, cut the tomatoes, cut the base at the stalk
- Cut the skin off the zucchini, if they have large seeds, then remove them.
- Peel the carrots and garlic from the peel, Bulgarian and hot peppers from the seeds
- Pass everything through a meat grinder with a large grate into one 10-liter stainless steel pan
- We put it on a large fire, stirring, after boiling, reduce the heat to medium, cook for 30 minutes
- Next, add vinegar, oil, salt, sugar, cook for another 10 minutes
- We immediately lay out the hot mass in sterilized jars, cover with clean lids (screw or turnkey)
- We turn the jars over the lids, wrap them in a warm blanket for 12-24 hours until they cool completely, store in a cool dark place
Enjoy your meal!
Video recipe adjika from tomato with horseradish without cooking
Calories: Not specified
Time for preparing: 45 min
This home-cooked tomato and garlic adjika for the winter with cooking will keep well in a cool place until spring. This is an excellent seasoning for pasta, meat dishes and ham - moderately hot, incredibly fragrant and tasty. I advise you to adjust the degree of hotness to your liking - try chili pepper on the tongue. Some varieties of pepper are such that half a pod is enough for the entire mass of vegetables, while others can be put in a few pieces, they will add nothing but flavor. Ground red pepper is also different varieties, you can take sweet paprika if the fiery taste of pepper is not to your liking. This one is no less delicious.
It will take 45 minutes to prepare. From the ingredients indicated in the recipe you get 1 liter.
Ingredients:
- tomatoes - 2 kg;
- bell pepper- 300 gr.;
- red chili pepper - 3 pcs.;
- garlic - 5 cloves;
- sugar - 55 gr.;
- salt - 25 gr.;
- ground red pepper - 8 gr.
Recipe with photo step by step:
Mature, red tomatoes with thin skins are suitable for making seasoning. Vegetables must be of high quality, without damage and spoilage. We cut the tomatoes, put them in a deep dish - a brazier or a pan. 
Add chopped red bell pepper without seeds to the tomatoes. Peppers choose fleshy and fragrant, this affects the taste of the finished dish. 
Multiple pods hot chili with seeds and membranes, cut into rings, put in a saucepan. 
Now add the peeled garlic cloves. 
Grind the vegetables with an immersion blender until a homogeneous paste is obtained. Add sugar, salt and ground red pepper. 
Bring the mass to a boil, reduce the gas, cook for 30 minutes. In order for the moisture to evaporate easily and the sauce to thicken, it is not necessary to cover the pan with a lid.
Stir occasionally so the vegetables don't burn. 
Thoroughly wash the container with dishwashing detergent, rinse with clean water. Then boil the lids. We sterilize jars with steam. Look at this one too.
Immediately, as soon as we remove the pan from the stove, we pack boiling sauce in warm jars. 
We screw on the lids, turn over. We cover the canned food with a blanket. After cooling, we put it in the cellar.
We store at a temperature from +2 to +10 degrees Celsius.
Adjika is a canned snack food. Today we cook it at home. There are many ways to prepare and different vegetables. Readers love to cook this condiment for the winter. It goes well with many ready meals: to, to dumplings, to pies,
Such a spicy and fragrant seasoning is very popular in Russia. Her presence on the dining table improves the taste of the first and second courses.
In the article you will find time-tested recipes that have taken root in many families. What could be tastier when we spread adjika on bread and then eat it with
Adjika for the winter - a recipe with apples
Learn how to make the popular apple condiment.
Ingredients:
- Tomatoes - 5 kg
- Bulgarian pepper - 1 kg
- Apples - 1 kg
- Onion - 1 kg
- Carrots - 1 kg
- Salt - 4 tbsp. spoons (or less - to taste)
- Vinegar - 1 cup
- Sunflower oil - 1 cup
- Sugar - 1 cup
- Garlic - 400 g
- Hot pepper - 4 pods
- Greens: parsley + dill
Cooking:
We clean all the vegetables, cut them into pieces for scrolling them in a meat grinder. We remove the stalks from tomatoes and other vegetables. We do not peel apples.
We scroll all the vegetables in a meat grinder in separate cups.
This is how we twisted vegetables: carrots, peppers, onions, apples. We place the rolled tomatoes in a deep aluminum basin so that they cook a little.
As soon as the tomatoes boil, put all the scrolled vegetables: peppers, apples, carrots, onions. We mix everything well. So cook, stirring, 1.5 hours. The basin is large and stands on two burning camphors. Then we will add other ingredients.
While the adjika is being boiled, we will peel the garlic.
We will clean the hot pepper and cut into pieces with gloves. We remove the seeds from hot pepper.
We pass garlic, herbs through a meat grinder and
When the vegetable mass is boiled for 1.5 hours, add to it: garlic, herbs, hot pepper, salt, sugar.
Then pour in 1 glass of vinegar and 1 glass of odorless sunflower oil. Stir and cook for another 30 minutes after boiling.
After the time has elapsed, turn off the fire and begin to pour into sterilized jars.
Pour into several jars at once, as the mass is hot. We roll up full banks and turn them over. We take a warm blanket and cover it from above until it cools.
Such a preparation is a find that we make both in summer and winter.
Recipe for adjika "Hospitable" - without cooking
Ingredients:
- 300 - 500 g - garlic
- 3 - 4 pcs. - hot pepper
- 0.5 -1 kg - Bulgarian pepper
- 1.5 - 2 kg - red tomatoes
- 1 medium parsnip root, celery, parsley, cilantro, regan (basil), tarragon, 1 - 2 bunches of dill, 2 - 3 tbsp. spoons of salt
Cooking:
Twist everything in a meat grinder. Mix. Put in a jar on the shoulders. Since the prepared mass will “play”, put it in the refrigerator.
You need to stir from time to time. Greens, peppers and garlic can be changed to taste.
In winter, adjika is good both as a separate dish and mixed with mayonnaise and sour cream.
Adjika "Krasnodarskaya" - a favorite for the whole family
Ingredients:
- 3 kg - bell pepper
- 2 kg - red tomatoes
- 1 kg - sour red apples
- Hot red pepper, salt, sugar, garlic, spices - to taste
Cooking:
- We scroll everything in a meat grinder and cook over low heat under the lid for 1 hour or a little more, stirring occasionally.
- After about half an hour of cooking, put a gauze bundle into the boiling mixture, in which spices are tied (lavrushka, dill and parsley seeds, basil). Remove the knot at the end of cooking.
- We cut 3 - 4 onions and fry in sunflower oil. We remove the onion, and fragrant oil pour into adjika at the end of cooking.
Homemade adjika with carrots
Ingredients:
- 2.5 kg - tomatoes
- 1 kg - carrots
- sweet pepper - 1 kg
- 1 kg - apples
- 50 g - red capsicum
Cooking:
- Pass all ingredients through a meat grinder. Transfer to a saucepan and cook for 1 hour from the moment of boiling.
- When the mass has cooled, add 200 g of crushed garlic, 1 cup of 3% vinegar, 1 cup of sugar, 1 cup of sunflower oil, 0.25 cup of salt.
- Mix everything well and put into hot jars.
- Store in a cool place.
- Eat with meat, soup, stewed cabbage.
Recipe for spicy adjika for the winter
Ingredients:
- 3 kg - tomatoes
- 500 g - bell pepper
- onion - 500 g
- 500 g - carrots
- apples - 500 g
- 200 g - garlic
- 10 hot peppers
- 0.5 cup sunflower oil
- 100 g - sugar
- 1 st. spoonful of salt
Cooking:
- Pass all the vegetables through a meat grinder, mix well and cook for 3 hours over low heat under the lid.
- Arrange in sterilized jars and roll up.
Adjika from beets - an original recipe with a beautiful color
Ingredients:
- 5 kg - tomatoes
- 1 kg - bell pepper
- carrots - 1 kg
- 5 kg - beets
- 4 - 5 pcs. - hot pepper pods
- 200 g - garlic
Cooking:
- Wash all vegetables, peel, cut into pieces and pass through a meat grinder.
- Cook in a large aluminum pot for 1.5 hours, stirring constantly.
- Then add to the total mass: 150 g - salt, 150 g - sugar, 200 g - vegetable oil and start cooking.
- 150 g - add vinegar 6% 30 minutes before the end of cooking.
- You will get 6 - 7 liters. Put the adjika in clean jars and roll it up. Put it under the “fur coat” for 10 hours.
- It turns out a very thick, spicy and beautiful color adjika.
Adjika Adyghe from peppers - without cooking
Ingredients:
- 1 kg - sweet red bell pepper
- 50 g - red hot pepper
- dill - 50 g
- 50 g - cilantro
- parsley - 50 g
- 50 g - tarragon
- 2 heads - garlic
Cooking:
- Peel the pepper from the seeds and, together with the rest of the herbs, pass through a meat grinder.
- In the resulting mixture, add sugar, salt - to taste and put for 3 days in any non-cold place, so as not to disturb anyone.
- After 3 days, mix and pour into convenient containers for use and cork.
Adjika from tomato and garlic "In Armenian" - without cooking
Ingredients:
- 5 kg - ripe tomatoes
- 1 kg - garlic
- 500 g - bitter capsicum
Cooking:
- Pass all the ingredients through a meat grinder, salt and leave in enamelware for 10 - 15 days, so that the mass ferments, not forgetting to mix it daily.
Consider one subtlety - you should salt tomato juice before you add garlic and pepper - otherwise you will not feel the taste of salt later.
Zucchini seasoning - delicious video recipe
Hope, unusual recipe from zucchini you will like it.
Adjika from green tomatoes with quince
Ingredients:
- 2.5 kg - green tomatoes
- 500 g - bell pepper
- quince - 500 g
- 300 g - carrots
- zucchini - 300 g
- 300 g - onion
- 1/2 cup whole greens
- sugar - 1/2 cup
- 1 glass of vegetable oil
Cooking:
- Cut the green tomatoes into pieces, salt and leave for 6 hours to remove the bitterness. Then drain the juice.
- Sweet pepper, quince, carrots, zucchini, onion- pass through a meat grinder. Mix everything and cook for 1 hour.
- Then put chopped garlic, finely chopped or minced greens and hot pepper. Cook for 1 more hour.
- Then add vegetable oil, sugar, salt. Let it boil 3 times.
- Pour hot adjika into clean jars and roll up the lids.
Georgian adjika with hops-suneli
Ingredients:
- Khmeli-suneli - 3 parts
- Capsicum red hot pepper - 2 parts
- Garlic - 1 part
- Coriander (ground cilantro seeds - 1 part)
- Dill - 1 part
- Wine vinegar 3%
Cooking:
- Pass pepper and garlic through a meat grinder. Add spices. Sometimes finely crushed walnuts are added.
- Sprinkle the mixture with coarse salt and pour in enough vinegar to make it wet. thick paste. This paste is well suited for long-term storage in a tightly sealed glass or ceramic container.
Adjika from red pepper with nuts - delicious "Genatsvali"
Would need:
- Red pepper, cilantro, suneli hops, Imeretian saffron, walnuts.
Cooking method:
The exact proportions this case, not important.
Real adjika has nothing to do with apples, carrots and tomatoes.
- Red pepper, more than half of the entire mixture, pass through a meat grinder.
- Add dry cilantro, suneli hops, Imereti saffron.
- Walnuts need to be finely ground, but not very much. Nuts improve the taste.
- Salt to taste.
This method of cooking adjika is always prepared with rubber gloves.
Posadskaya adjika recipe - with tomatoes, garlic and horseradish
Would need:
- 5 kg - ripe tomatoes
- 6 pcs. - heads of garlic
- 100 g - salt
- 1 PC. - hot peppers
- 6 pcs. - large horseradish roots
Cooking method:
Pass everything through a meat grinder, stir and arrange in containers. Store in refrigerator.
Video recipe - delicious homemade adjika
Raw preparation gives freshness of taste.
Recipe for adjika "Prunes"
Would need:
- 1 kg - bell pepper without seeds
- pitted prunes - 1 kg
- 200 g - peeled garlic
- 3 pods - hot pepper
- 600 g - tomato paste
Cooking method:
Pass everything through a meat grinder. Add salt to taste. Distribute to banks. You don't need to sterilize. Banks are not very big.
Recipe for adjika with eggplant
Would need:
- 1.5 kg - tomatoes
- 1 kg - eggplant
- 300 g - garlic
- 1 kg - sweet pepper
- 3 pods - hot pepper
- 1 glass - vegetable oil
- 1/2 cup - vinegar 6%
- Salt - to taste
Cooking method:
Pass all the constituent vegetables through a meat grinder. Add vegetable oil and place in enamel pan, boil 50 minutes.
Add vinegar at the end of cooking. Roll into prepared clean jars.
The easiest recipe for adjika "Simple"
Would need:
- 3 kg - tomatoes
- 1 kg - sweet pepper
- 0.5 kg - garlic
- 150 g - hot pepper
- 0.5 cup - salt
- 3 art. spoons of sugar
Cooking method:
Pass all the ingredients through a meat grinder, mix, add salt, sugar, leave overnight.
In the morning, drain the excess liquid and spread the adjika in clean jars. Keep refrigerated.
How to make delicious homemade adjika? - video recipe
Homemade seasoning without preservatives is tasty and safe.
Adjika for the winter "Kiev style"
Would need:
- 5 kg - ripe tomatoes
- bell pepper - 1 kg
- 1 kg - apples (the more sour, the better)
- carrots - 1 kg
- 400 g - vegetable oil
- 2 tbsp. spoons of salt
- 200 g - sugar
- 2 tbsp. spoons - red hot pepper (or 1 tablespoon - black + 1 tablespoon red)
Cooking method:
- Pass all vegetables through a meat grinder (it is better to pre-peel tomatoes or pass through a juicer). So that the tomatoes are easily peeled, they need to be poured with boiling water for 3-5 minutes.
- Season the missed mass with oil, sugar, salt, spices. Boil for 2-3 hours until desired consistency.
- Pour hot adjika into sterilized jars. Banks roll up and wrap until cool.
Adjika for the winter with many recipes was provided as an example for homemade preparations. The choice is yours.
Good afternoon.
I am often asked what sauces can be added to dishes if you stick to and avoid high-fat dressings like mayonnaise, for example.
So, adjika is a very good choice, especially if you like to spice up your dishes.
But I want to make a reservation right away - this is not a classic adjika (it is also called Abkhazian), in which only garlic, salt and hot pepper are used. No, this is adjika in the form in which our grandmothers prepared it. Someone will say that this is satsibeli sauce, someone else will remember what fashionable name it is. But for most of us, it's still adjika.
Today we will consider several options for recipes, both classic from tomatoes, and with the addition of other ingredients - apples, bell peppers and horseradish.
Adjika from tomatoes and peppers with garlic boiled for the winter
This is a very simple recipe and all you need is a little patience, since adjika needs to be boiled for quite some time.
Ingredients:
- Tomatoes - 1kg
- Sweet pepper - 1 kg
- Apple - 1pc
- Onion - 1 pc.
- Hot pepper - 3 pcs
- Garlic - 1 head
- Medium size carrots - 2 pieces
- Salt - to taste
The ingredients are enough for two liter jars.
Cooking:
All vegetables must be passed through a meat grinder.
Tomatoes need pre-cleaning - they need to cut the stalks. In sweet peppers, seeds and partitions must be removed. The spicy has seeds. We remove the core from the apple.
All ingredients can be thrown into the meat grinder at the same time. There is no point in doing it separately, because they will even mix better.
We take a deep frying pan, or, if you want to cook more, then a cauldron, put it on medium heat and put all our ingredients into it.
Stir occasionally and wait for the mixture to boil.
After boiling, reduce the heat to a minimum and continue to boil the adjika for another 40-60 minutes until almost all the liquid has evaporated.
Boiling time depends on how juicy and fleshy the tomatoes were.
At the end, add salt. Add 1 heaping teaspoon, stir, taste and add more if needed.
Now adjika can be laid out in banks. Please note that the recipe does not use vinegar or lemon acid. These are preservatives that are usually used in preparations to prevent fermentation processes in sealed cans.
This time we will not take them, so as not to interrupt original taste, but the process will need to be approached as responsibly as possible.
So, we lay out the boiling adjika in pre-sterilized jars.
To prevent the jars from bursting, they must be hot. Or you can put a metal knife under the jar as a heat sink
Now it remains only to roll up or close the jars and leave them to cool upside down under the covers.
Sweet tomato and garlic adjika with apples
This recipe, unlike the classic one, has a soft and fresh taste. Here we will take not one apple, but much more. You can use such adjika not only as a sauce, but also for cooking basic meat dishes, soups and gravies.
Ingredients:
- Tomatoes - 3 kg (or 3 liters of tomato juice)
- Carrots - 1kg
- Bulgarian pepper - 1kg
- Apples - 1kg
- Hot chili pepper - 3 pieces
- Garlic - 200g
- Vinegar 9% – 150g
- Sugar - 150g
- Salt - 130g
- Vegetable oil - 200ml
The ingredients are for 6 liter jars.
Cooking:
As in the previous recipe, we clean the vegetables, cut them into slices and pass them all in a bunch through a meat grinder. Except garlic. So that he can add flavor to adjika, we will add it almost at the very end.
If you want it to be spicier, do not remove the seeds from the chili pepper.
Pour the resulting mixture into a deep frying pan or cauldron and bring to a boil over medium heat, stirring occasionally. After boiling, reduce the heat to a minimum and cook for another 1 hour under the lid.
5 minutes before the end, add sugar, salt, vinegar and vegetable oil. And only at this stage add garlic. We mix everything and cook.
Then, without removing the adjika from the fire, pour it into sterilized jars.
Another way to prevent jars from bursting is to put metal spoons in them.
We close the jars and leave to cool upside down under a blanket.
Adjika from tomatoes and garlic with horseradish - a recipe without cooking
In this option, we will save time as much as possible and will not cook anything, we will use the ingredients raw. And also, for a more “burning” taste, we will add horseradish to the tomato adjika.
You need to store such adjika only in the refrigerator.
Ingredients:
- 2.5 kg tomato
- 1 kg red bell pepper
- 250 gr horseradish
- 2 tablespoons salt
- 200 gr sugar
- 150 gr garlic
From these ingredients, 3.5 liters of the finished product is obtained.
Cooking:
Cut the tomatoes and bell pepper into slices and pass through a meat grinder. We also send garlic cloves there.
Horseradish is much more difficult to grind. Due to their fibrous structure, horseradish roots wind up very quickly and clog the meat grinder knives.
It is most convenient to chop the horseradish root with a blender in a bowl with knives, adding some tomatoes
But this is a pretty important point. Take your time and don't fall asleep all at once. First, add and stir only half of the prepared sugar and salt. And then suddenly it seems to you that the adjika turned out to be too sweet or, on the contrary, salty?
The advantage is that the sauce is cold and you will immediately understand whether you have added enough salt and sugar.
In general, take your time, create the taste that you like.
Well, when everything is ready, pour adjika into sterilized jars.
It is not necessary to roll up the jars, it is enough to close them with plastic lids, which were previously dipped in boiling water for a few seconds.
The beauty of this recipe is that it is immediately ready to eat and you do not have to wait for winter to please yourself with delicious spicy adjika.
You need to store such a blank in the refrigerator for about six months.
Sharp and burning adjika for the winter - you will lick your fingers
In this recipe, we will use only tomatoes, garlic and hot peppers for hotness. This is the most spicy adjika among those in the preparation of which tomatoes are used. Sometimes it is called "Armenian".
Ingredients:
- 5 kg tomatoes
- 1 kg of garlic
- 500 gr. hot pepper
- 0.5 stack. salt
Ingredients for 3 liter jars
Cooking:
There is nothing new for you in this cooking option. We cut the tomatoes into slices and remove the stalks, we cut off only the tails from the pepper.
Pass the tomatoes through a meat grinder, pour them into a saucepan, salt and mix.
Then we drive garlic and pepper through a meat grinder, add to the pan and mix again.
If you eat adjika for a month and a half, then you do not need to cook it. But then, in order to comply with the rules of the recipe, adjika must ferment.
To do this, put it in an enamel pan, cover with gauze and put it on a balcony or window sill (but not in the refrigerator) for 15 days. Once a day, adjika should be stirred.
In two weeks, Armenian-style spicy adjika will be ready, which is stored in the refrigerator.
After twisting and salting the tomatoes, put them on medium heat and bring to a boil. Then lower the heat and simmer for 10 minutes to remove some of the moisture.
Then add the pepper and garlic, stir and cook for another 5 minutes.
After that, hot adjika can be poured into sterilized jars and closed with lids.
Adjika - a classic recipe with a photo
And finally, I offer you a recipe that can be called classic adjika for the winter. True, there are no tomatoes in it anymore. Bulgarian pepper is used here. But, I’ll tell you a secret, if you take tomatoes instead, then the final taste will not change.
Ingredients:
- Hot pepper with seeds - 2kg
- Bulgarian pepper without seeds - 1kg
- 3 heads of garlic
- 1 tbsp salt
- 2 tbsp sugar
- 1 tbsp vegetable oil
Enough ingredients for 5 jars of 0.5 l
Cooking:
As you may have guessed, we need to twist all the ingredients in a meat grinder, having previously cleaned them.
Take only red pepper so that adjika has the “correct” color
We send the twisted vegetables to the pan, add salt, sugar and pour in sunflower oil.
Place the saucepan over medium heat and bring the mixture to a boil. After boiling, reduce the heat to a minimum and cook for another 30 minutes, stirring occasionally.
After 30 minutes, the pan can be removed from the heat and hot adjika can be laid out in pre-sterilized jars.
As you can see, there are no difficulties in preparing adjika for the winter. All it takes is a little patience.
I hope that the article was useful for you and chose for yourself the recipe that you liked.
Thank you for your attention.
