Recipe for adjika made from tomatoes and garlic. Harvesting for the winter

Classic adjika - Georgian and Abkhazian - does not contain tomatoes. This is a spicy seasoning that is made from hot pepper and various spices by grinding. The result is a paste-like 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 made from tomatoes is one of the most common in our country. But many housewives make adjika from eggplants.

In this article I will write 7 recipes for tomato adjika. You can boil it, or you can make a sauce from raw vegetables. You can add to tomato adjika Bell pepper, carrots, apple, eggplant, garlic, hot peppers. Read the contents and choose a recipe to suit your taste.

Be sure to try adjika before putting it in jars. Since tomatoes vary in acidity, the amount of sugar and vinegar may vary. At the end of cooking, taste and add as needed.

Adjika can be made without cooking, raw. This is a very simple recipe, quite quick. At the same time, all vegetables retain vitamins that disappear during cooking. This one has tomato sauce there will be an aroma fresh vegetables, which will be very pleasing on cold autumn and winter days. This adjika must be stored in the refrigerator. To prepare it, you need to use only fresh, unspoiled vegetables. If the vegetables are not in good condition, the preparation will ferment.

Ingredients:

tomatoes - 1 kg
sweet pepper - 25 pcs.
hot chili pepper - 3-4 pcs.
garlic - 1 tbsp. in 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 quite a lot of garlic. But if you don't like a strong garlic taste, reduce the amount. Moreover, the garlic will remain 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 a second bowl and shake. You open it and the garlic is already peeled.

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

Be responsible when washing vegetables. Since adjika will not cook, you need to wash the vegetables very well. You can even scald it with boiling water for a couple of seconds. This will not cook anything, but there will be a little less microbes.

3.Finely chop the clean greens with a knife.

4. All that remains is to turn the vegetables into mush. 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 for the sugar and salt to dissolve. Stir the adjika several times while it infuses.

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

Adjika from tomatoes with bell peppers

In this recipe, adjika is cooked, during which time it thickens a little. That is why it can be stored for a long time and at room temperature(for example, in the kitchen in a closet or under the bed). All flavors are quite balanced, but the amount of salt and sugar may vary if the tomatoes are too sour or, conversely, sweet. Be sure to try it finished product before canning it. You can always add the flavoring ingredient that is required in 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. no slide

Adjika from tomatoes - preparation:

1.Start by preparing the vegetables. They need to be washed and the garlic peeled. Cut the sweet pepper into arbitrary pieces, removing the seed box. Remove the stem from the tomatoes and cut into four pieces. If the vegetables have spots (rot, growths, cracks), they need to be trimmed. There is no need to remove the seeds from hot peppers; just cut off the stem. The seeds will provide additional pungency.

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

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

3.Pour the ground mixture into the pan and let it cook. After the adjika boils, reduce the heat to low and cook for 40 minutes, stirring so that the sauce does not burn. While the product is cooking, sterilize the jars and lids.

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

6. Place boiling adjika in sterilized jars and immediately seal with lids. You can take lids with an elastic band under the machine, or you can use reusable metal screw lids. Turn the canning over and see if the lid is rolled up well. And wrap yourself in a warm towel or blanket. Leave it for a day, and then put it away anywhere, as long as it is dark and dry.

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

Mild adjika made from tomatoes and carrots

There are people, including me, who do not like spicy food. Well, I can’t eat dishes generously seasoned with red pepper. Also, children will not eat hot sauce. And this recipe is for such people - it does not contain chili pepper. In this case there will be spicy taste which garlic produces. The sauce is also seasoned with various aromatic spices.

This adjika will be thick, unlike the previous recipe. You will need a juicer from your inventory.

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 things.
dry mint - 2 tbsp.
fresh dill - 3 tbsp.

Mild tomato adjika - preparation:

1. Wash the tomatoes well and cut into slices. Pass them through a juicer. Pour the resulting juice into a saucepan and place on the stove to boil. After boiling, simmer 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 pepper and garlic.

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

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

5. Let the adjika simmer over low heat for 1.5 hours. Stir occasionally to prevent anything from burning. 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 taste it. Because of different varieties Tomatoes, these additives should be added to taste. Quantity may vary in different situations. Add salt if necessary; if adjika is too sour, add sugar.

6.5 minutes before readiness, pour in vinegar. But you don’t have to add vinegar; adjika will keep well anyway. Focus on your taste.

7. Pour hot adjika into sterilized jars and roll up. Turn over, wrap and let cool. This 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. The cooking time can be any, it depends on what thickness of the sauce you prefer. If you want the maximum useful product, after boiling, cook for 5 minutes and immediately roll into jars. If thickness comes first, then you can cook adjika for 1 hour, during which time the sauce will boil down.

Ingredients:

tomatoes - 3 kg
bell pepper - 4 pcs. large
garlic - 2 heads
hot capsicum - 2-3 pcs.
salt - 3 tsp.
sugar - 150 gr.
bay leaf - 4 pcs.
ground pepper mixture - 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 fit into the meat grinder. You need to cut off the stem of the hot pepper. 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 and trim the stems from tomatoes.

2. Grind all the vegetables in a meat grinder and place them in large saucepan. Add sugar, salt, ground pepper, Bay leaf. Place on the fire, bring to a boil and cook for 5 minutes. Taste and add sugar or salt if necessary.

3. Pour hot adjika into sterile jars and screw the lids on tightly. Allow the preserved food to cool and store it in a place out of direct sunlight. It will be tasty, aromatic, spicy and bright!

Adjika without cooking with horseradish

This sauce is also called “horseradish” because horseradish root is used instead of hot pepper. It turns out bright pungent taste. Since this product 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 the horseradish and garlic. Wash the tomatoes and cut into pieces that will fit into the meat grinder. Grind all the vegetables in a meat grinder and place 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 pan with a lid to prevent small debris and dust from getting into the food. Stir the adjika periodically to help the crystals dissolve faster.

3.The next day, the snack can be placed in jars. Only the jars must be sterilized so that the adjika can stand longer and not turn sour. You can close it with nylon or Euro-lids, pre-sterilized. This adjika should be stored in the refrigerator.

Spicy adjika for the winter with tomatoes and apples

Apples will add a pleasant flavor to the finished sauce. extra taste. It's better to take sour apples, but you can also have sweet and sour ones. 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 tbsp. 9%)

Cooking method:

1. Wash the vegetables, peel the carrots and garlic, remove the seeds from the sweet pepper. Mince tomatoes, carrots, apples and bell peppers. Place the ground vegetables in a large saucepan.

2.Put adjika on the fire and bring to a boil. Then simmer over low heat for 1 hour, with the lid open. Stir the sauce occasionally to prevent anything from burning.

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

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

Adjika from tomatoes with eggplants

Another option tomato adjika- with eggplants. It is easy to prepare and stores well. This adjika needs to be boiled, so it can be stored at room temperature.

Ingredients:

red fleshy tomatoes - 1.5 kg
eggplants – 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 stems 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 and pour vegetable oil into the bottom. And put the ground vegetables in this pan. Place on the 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 pepper in a meat grinder. After half an hour of cooking, add them to the sauce. Also at the same time, add salt and sugar, stir and cook for another 10 minutes.

4.Adjika is ready, you just need to pour it in acetic acid, stir and pour into sterilized jars. Next, roll up the jars, turn them over and wait until they cool completely. Eggplants give this sauce its unique taste.

Adjika from tomatoes - very simple blank. If you make it without cooking, then it doesn’t take much time to cook. If there is not enough space in the refrigerator to store jars, cook adjika and store it in your apartment in a dark place. In any case you will receive delicious sauce, which can be served with almost any dish in winter.

Speaking of sauces. Famous mayonnaise can be prepared at home in 5 minutes from natural products. At the same time, the consistency and taste will be like store-bought Provencal. Read on the blog. To help this site develop, click the buttons social networks below and share this recipe with your friends. Until new delicious meetings!

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Adjika for the winter - recipes for a spicy, tasty homemade seasoning

Adjika is always prepared for the winter in our family. Cooking this spicy seasoning is always creative. Although you know what to mix and in what proportions, you still want to add at least some “zest” to the recipe every year.

Everyone naturally knows such a recipe as tomato adjika. This is probably considered classic version? Eat . But in fact, the most correct, primary version of this seasoning is generally without tomato. Who knew? I myself recently learned that Abkhaz adjika is prepared without tomatoes.

That’s why I decided to describe here both an option for preparing adjika from tomatoes and a recipe for an Abkhazian hot seasoning. This and that adjika for the winter will be with garlic.

It is very tasty and healthy at the same time, especially with the onset of cold autumn and winter days.

Recipes:

Adjika for the winter from tomatoes with garlic - homemade recipe with cooking

Enough interesting option, there are several nuances.

Classic adjika recipe - ingredients:

2 kilograms of peeled red bell pepper,
10 pieces of medium tomatoes,
four pods of hot red pepper,
200 g peeled garlic,
100 g sugar,
100 g refined sunflower oil,
a tablespoon of salt.

Homemade adjika - preparation

Bell pepper, wash thoroughly and remove seeds.

Important! When we buy pepper, we take it with a reserve, that is, the recipe indicates a net weight of 2 kg, so you need to buy approximately 2.5 kilograms.

It is better to buy peppers that are bright red in color, then adjika will acquire a rich, red color that stimulates the appetite.

We cut off the stem of the hot pepper, and leave the seeds inside; the seeds will add beauty and aroma to the adjika.

Peel the garlic.

Important! All that remains is to prepare the tomatoes; they need to be peeled.

In order to quickly and efficiently remove the skin from a tomato, you need to boil water in a saucepan.

We make a crosswise cut on the tomato (prepare a sharp knife...).

Place the tomato in boiling water, hold it for about a minute, take it out and check if the skin comes off easily, then remove all of it. In this way, we can easily peel all the tomatoes.

All prepared vegetables: bell peppers, tomatoes, garlic and bitters are passed through a meat grinder.

Add sugar, salt and vegetable oil to this total mass and mix well.

Place the adjika on the fire, it will boil and cook over medium heat for 30 minutes, stirring occasionally.

At this time, prepare sterilized jars.

Half an hour has passed, we pour the adjika into jars, still boiling. Cover with lids and roll up. We turn over all the jars and see if they are leaking? Cover with a towel and leave in this state until completely cooled.

We take it to where you have a warehouse with supplies. Now it has been replenished with adjika for the winter.

By the way, when pouring into jars, a certain amount of the product always remains. I advise you to take a piece of bread, spread it with already cooled adjika and take a sample with pleasure. The taste should please you.

If you are a true connoisseur of spicy Abkhaz seasoning, and if your winter feast cannot do without it, then you definitely need to know how to prepare it correctly. After all, this is a responsible process and creative in its own way: no matter how much soul you put into it, your family or guests will honor it with the same appetite.

Well, if you are not yet familiar with this universal spicy adjika made from garlic and pepper, then you definitely need to find out how to prepare it correctly.

Ingredients for Abkhazian adjika

Hot pepper - 25 medium peppercorns
garlic - two heads
salt - 1.5 tablespoons. maybe less (to taste...),
zira - 1.5-2 tablespoons,
coriander seeds - 3-4 tablespoons.
dill seeds - one tbsp. l.
hops-suneli 1.5-2 tbsp. l.

Preparation real adjika doesn't take up a large number of time, all manipulations with vegetables will cost you a maximum of half an hour.

Step number 1

Prepare cooked vegetables. Peel the garlic. Wash the pepper and remove the seeds. Cut into medium pieces. Place everything in a blender and grind until smooth. If not, then use a meat grinder. You will have to tinker with it, but it will not affect the quality.

Step number 2

Place a dry frying pan over medium heat. When the pan is slightly hot, add the cumin seeds and coriander. Be sure to watch so that they do not burn. The moment you feel the aroma coming from the spices, remove the pan from the heat and transfer the contents to another container. Roasting seeds and various spices in a frying pan will give adjika a completely different aroma and give it an impressively piquant taste.

Step number 3

After the heated seeds have cooled, place the dill seeds and suneli hops in a coffee grinder for 10 seconds. And then add all the spices to the garlic and pepper. Salt this whole mixture and mix well.

Adjika is ready for the winter!

Can be divided into jars. A good option, these are small, two hundred gram jars.

Warning if you use the seasoning right away! For the next few days, adjika from pepper will be very hot, be careful not to overdo it, but after a while it will become soft, which means it is quite ready to eat.

Enjoy. Bon appetit!

Raw adjika for the winter - without cooking (video)

The benefits and harms of adjika

Let's start with the benefits. Adjika is a storehouse of vitamins that we need so much during the cold season. It activates the production of gastric juice, which causes an increase in appetite and promotes better digestion of food. Metabolism is also normalized. It contains a hot pair: hot capsicum and garlic. They kill many pathogenic bacteria. If you take pepper, it has a high bactericidal effect, so it is indicated for people with intestinal disorders.

As for garlic, its benefits cannot be overestimated. Garlic cloves contain allicin, which in turn kills viruses, worms, harmful bacteria and even fungal diseases. It is indispensable for maintaining a normal, elastic state of blood vessels and has a beneficial effect on the heart. If we delve further into medicine, garlic prevents the development of cancer, prostate disease, and oral cavity and intestinal diseases. And most importantly, garlic protects against vampires (just kidding...).

Adjika is recommended to be used to prevent respiratory and viral infections, because it directly helps boost immunity.

But there are a number of contraindications under which you should not get carried away with it. The seasoning should not be used by nursing mothers, people who have gastritis or ulcers, and it is also not suitable for everyone who has problems with the liver or kidneys. But there should always be moderation in everything.

Cook for your health, don’t be afraid to make changes to recipes, this is a creative matter. Adjika for the winter, be it from tomatoes or zucchini, or in Abkhazian style, only with hot pepper and garlic - it’s always delicious.

Good luck and all the best!

Adjika for the winter - the best adjika recipes from zucchini, tomatoes and garlic. How to prepare the most delicious homemade adjika so that you can pamper your family all winter with a fresh, aromatic seasoning from ripe vegetables filled with the summer sun. Spicy, spicy adjika for the winter, using step by step recipes with a photo, he can cook it at home experienced housewife, and an aspiring keeper of the hearth.

Adjika for the winter best recipes different types adzhiki

A real Abkhazian or Georgian spicy and aromatic seasoning with a refined and recognizable taste of tomatoes and/or peppers can be prepared for the winter according to a variety of recipes. This unusual pasta with the addition of spices and herbs will make the taste of many dishes more expressive and interesting. 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 tomatoes for the winter? The best recipes are 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 say 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. Flavored sauce pasty consistency, usually red, distinguished by its sharpness and piquantness, it is usually called adjika.

Adjika for the winter - best recipes

Adjika is the national seasoning of Abkhazian cuisine. This is very ancient and famous, one of best dishes which was presented to us culinary traditions Caucasus. According to the classic recipe, adjika was prepared from dried hot pepper, ground with salt, garlic and coriander seeds.

And for Georgian cuisine The use of cilantro is typical. Nowadays classic composition adjiki has undergone many changes. What is not added to it: tomatoes, eggplants, carrots, zucchini, apples, walnuts.

The best adjika recipes - preparations for the winter

In some adjika recipes you can find pumpkin, beets, mushrooms, plums, gooseberries, berries chokeberry. Each housewife adds something of her own. One thing that remains constant about adjika is its pungent taste. The combination of hot peppers with tomatoes and other ingredients allows you to create an unusual adjika, which can be either slightly sour or have a slight sweetness.

Prepare original adjika The best recipes below will help you with any taste. Simple instructions with photos and videos will be useful for preparing for the winter delicious snacks. Translated from Abkhazian “adzhika” means “salt”.

Homemade adjika -
recipe for the most delicious homemade adjika

According to legend, adjika was “invented” by Abkhazian shepherds who walked numerous flocks of sheep in the mountain valleys. To increase appetite, the sheep were given salt - as a result, the animals consumed more feed and gained weight better. However, in those days the cost of salt was too high and they tried to use it sparingly.

When giving this “miraculous” remedy to the shepherds, the sheep owners resorted to a trick - they mixed pepper into the salt. True, resourceful shepherds began to mix “pepper salt” with various spices and herbs, obtaining a fiery seasoning for their everyday food - adjika.

Adjika from tomato and garlic - classic recipe

Ingredients:

Red bell pepper - 1 kg;
Garlic - 1 medium head;
Carrots - 3 pcs.;
Tomatoes - 1 kg;
Hot pepper - 3 pcs.;
Apple - 1 pc.;
Onion - 1 large head;
Salt - to taste (or 2 teaspoons);
Seasonings optional - dill, cilantro, parsley.

Cooking method:

Wash and peel the vegetables well;
Grind everything in a meat grinder. Twist the tomatoes together with the peel (do not peel);
When the vegetables are twisted, transfer them to a deep frying pan. If you don’t have such a deep frying pan, you can cook in a saucepan or cauldron;
Mix the whole mass well and bring to a boil;
As soon as the adjika boils, turn down the heat under the frying pan and simmer over low heat until the mass thickens, about 40 minutes;
Once the mixture becomes thick, place the adjika into sterilized jars and screw on the lid. Our preparation of adjika for the winter - the best recipes - is ready. Bon appetit!

Today, homemade adjika is prepared from tomatoes and sweet bell peppers, adding ingredients such as apples, carrots, garlic, hot peppers, and herbs to the sauce. In fact, there are many varieties of adjika; you can even make it from zucchini.

Most modifications to the adjika recipe are associated with the desire to diversify the taste and the need to store spicy adjika at home. Acute homemade adjika No wonder it is considered the best seasoning for meat.

Adjika - adjika recipes at home

You can prepare such a snack different ways and with different ingredients, on which its taste will depend. For example, fresh and spicy adjika obtained without cooking. Tomatoes, bell peppers, and apples are often used to prepare it. Can be cooked with nuts classic adjika with a pleasant aroma.

But with cooking, every housewife can easily prepare a snack that will be stored for as long as possible. Such delicious adjika for the winter, the best recipes, can be prepared according to one of the recipes below. This recipe for homemade adjika is the most delicious, because homemade adjika turns out tender, beautiful and very healthy.

For rolling, it is better to take small jars, since this is more of a hot sauce and you won’t eat a lot of it. In total, the finished adjika yields about 1.5 liters. And in winter she goes for a sweet soul! Spicy adjika is very good with buckwheat, rice, and pasta. It can be served with cutlets or simply spread on bread.

Video recipe “Adjika for the winter”

Adjika from tomato and garlic without cooking

The secret of this dish is the lack of cooking. Therefore, the taste is incredibly rich and spicy. Even if you freeze such adjika, the result will be excellent. This recipe will yield approximately 2 liters of adjika.

Ingredients:

Sweet pepper - 2 pcs.;
Horseradish root - amount to taste;
Dry adjika - 1 tbsp;
Tomatoes - 1.5 kg;
Chili pepper - 2 pods;
Garlic – 3 heads;
Vinegar - 1/4 cup;
Sugar - 100 g;
Salt - 50 g.

Cooking method:

Prepare all vegetables: wash, peel, remove seeds and stems, cut into portions convenient for processing;
Pass all products through a meat grinder;
If you want to get incredible burning adjika, do not remove the seeds from the hot pepper and process them together;
Add spices, sugar, dry adjika and mix thoroughly;
Leave for 15-20 minutes for the sugar and salt to completely dissolve;
Pour into pre-prepared jars;
Place in a cool place for further storage. We think our article “Adjika best recipes for winter” helped you in preparing this wonderful dish. Bon appetit!

If desired, you can omit adding vinegar. In this case, adjika must be stored in the freezer.

Not everyone knows that a wide variety of adjika recipes for the winter are prepared, including, without tomatoes, according to the classic recipe, like raw snack, from Armenian red pepper, boiled with carrots, from pepper with horseradish, with garlic and even with nuts. And to make cooking easy and simple, read the article with all the tips and tricks. Simple homemade adjika for the winter is made from tomatoes, garlic and pepper.

Adjika from zucchini for the winter - the best recipes

In more complex recipes preparations include apples, horseradish, carrots, onion and even eggplants. To enhance the flavor, in addition to salt and sugar, vinegar and vegetable oil are used, and pronounced spiciness and heat are achieved with Georgian spices, ground chili or cayenne pepper powder.

The dish is prepared in two ways: raw (without cooking) and traditional (with long-term boiling of the product). In both versions, adjika turns out juicy, rich, aromatic, is perfectly stored until the winter cold and makes everyone who tries it say: “You will lick your fingers,” so the best adjika recipes for the winter are always with you

Adjika for the winter in Abkhazian style - the best recipe

There is a version that adjika was invented in Abkhazia, so we are sharing their recipe for making a delicious sauce.

Ingredients:

Garlic - 1.5 heads;
Hot pepper - 30 medium pieces;
Zira - 2 tbsp;
Coriander seeds - 4 tbsp;
Utskho-suneli - 2 tbsp;
Dill seeds - 1 tbsp;
Salt - 1.5 tbsp.

Cooking method:

Remove stems and seeds from peppers. Cut into large pieces. Prepare the garlic;
Place everything in a blender or meat grinder and grind to a paste;
Place a dry frying pan on the stove, bring it to a warm state and first put the coriander seeds in it, then add the cumin. Make sure they don't burn, stir constantly. As soon as a pleasant rich aroma appears, remove from the stove and pour into another container;
After cooling, grind the dill and utskho-suneli seeds in a coffee grinder (10-15 seconds) or in a mortar. Pour the resulting mixture into chopped pepper and garlic, add salt and mix thoroughly. Bon appetit and thank you for reading the article entitled “Adjika best recipes for the winter”!

Fresh adjika will be especially spicy for a few days, but don’t be alarmed, then it will become a little softer. Season your favorite dishes with spicy adjika, because now you always have the best adjika recipes for the winter at your fingertips.

According to the classic recipe, adjika contains, in addition to tomatoes, carrots, garlic, sweet and hot peppers. Only sugar, salt and vinegar act as flavor enhancers, and vegetable oil gives the consistency a pleasant density and thickness.

Adjika is an Abkhazian and Georgian spicy seasoning with the consistency thick paste, which includes ground red pepper, cilantro, spices, dill, garlic, grated kernels walnuts and salt.

Adjika from zucchini with apples for the winter

Ingredients:

Carrots – 0.5 kg;
Zucchini - 2.5 kg;
Garlic - 3 large heads;
Sweet bell pepper, preferably red – 7 pcs.
Sweet and sour apples - 6 pcs.;
Vegetable oil - 1 glass;
Sugar - 4 tbsp;
Dill - a small bunch;
Garlic - 3 heads;
Parsley - a small bunch;
Vinegar 9% - 100 ml;
Capsicum bitter - 6 pcs.;
Salt - 2 tbsp.

Cooking method:

Wash glass jars and metal lids thoroughly with soda and sterilize them;
Rinse and peel the vegetables well, depending on their type. Cut the apples into 4 slices and remove the seeds and membranes. U capsicum cut off the stalk and leave the seeds with internal partitions. The fact is that it is the seeds and internal partitions in the peppers that give the brightness of taste and spiciness;
Grind all the vegetables using a meat grinder and pour the entire resulting volume into a large saucepan. Bring to a light simmer and simmer, stirring occasionally, for about 1 hour;
Remove the husks and protective skin from the garlic, pass through a press, finely chop the dill and parsley with a knife and add to the stewed vegetable mixture, continue to simmer for another 10 minutes;
When the taste and aroma of all ingredients are thoroughly mixed during the boiling process, you can add sugar, vegetable oil, salt and vinegar. Stir and let simmer for a couple more minutes. Place the adjika and zucchini into prepared jars, directly from the boiling pan. Roll up the lids;
Turn the jars of spicy zucchini adjika upside down, wrap them tightly in a warm blanket and wait until they cool completely. Transfer the preparations for the winter to a storage place that should be cool, dark and dry. Bon appetit!

Adjika from zucchini is completely ready for use for the winter, just in time for real cold weather. In the cold season there is no better dinner than a frying pan of steaming potatoes with mushrooms, and in the center of the table - spicy adjika from zucchini for the winter.

Zucchini adjika - recipe

Spicy aromatic adjika you can cook not only in the classic way- from hot and sweet peppers, tomatoes and garlic, but also based on regular zucchini. This vegetable is unique: having a stunning bouquet beneficial properties, it has a neutral taste and smell, which means it easily combines with almost all vegetables, spices, herbs and even fruits.

Any housewife can prepare delicious, aromatic adjika from zucchini. No special skill is required: a grater, a saucepan and the simplest set of ingredients for this sauce are found in every kitchen. To prepare adjika, all vegetables and herbs from a specific recipe should be chopped, mixed, seasoned with salt, garlic, sugar, seasoned with oil, vinegar and boiled.

Classic video recipe “Adjika from tomato and garlic”

By adding different ingredients to the basic recipe of zucchini, tomatoes and garlic, you can achieve different flavors. You can make zucchini adjika softer or spicier, give it a classic or piquant aroma, experiment with consistency and color.

Adjika from zucchini can be independent vegetable snack or served with dishes of meat, poultry, cereals, and vegetables. This version of hot sauce is gaining more and more popularity and can compete with classic recipes.

Adjika from zucchini “Original”

Adjika from zucchini “Original” is different unusual taste and aroma. The unusual thing about this sauce is that the traditional garlic is replaced with onions. Apples make the onion flavor less intense and give light adjika sourness.

Ingredients:

Onions - 1 kg;
Bell pepper - 0.5 kg;
Zucchini - 3 kg;
Sour apples - 1 kg;
Tomatoes - 1.5 kg;
Carrots - 0.5 kg;
Sunflower oil - 1 cup;
Salt - 3 tbsp;
Peeled garlic - 1 cup;
Ground red pepper - 1 tbsp;
Vinegar 9% - 100 ml;
Sugar - 0.5 cups.

Cooking method:

Peel washed vegetables and apples, cut off the peel and remove the core, grind in a meat grinder or grate on a coarse grater;
Rearrange vegetable mixture into a saucepan, add butter, then sugar and salt, mix well and place over medium heat until boiling. When the sauce boils, reduce the heat to low and simmer for about 40 minutes;
Add garlic and pepper to the sauce, stir and cook for another 5 minutes;
Pour in the vinegar, mix thoroughly and immediately put into jars;
Cool as described above: under a warm thick blanket, neck down. Bon appetit!

The classic version of adjika does not include tomatoes, but over time different recipes this “hot” sauce - with tomatoes, apples, onions, horseradish. So, dishes made from meat, fish, legumes, rice, eggs, and vegetables go well with adjika.

It is known that the seasoning helps to “whet” appetite, accelerate blood circulation, cleanse blood vessels from cholesterol plaques, and also have positive influence on potency in men. In addition, this “universal” product is low-calorie - approximately 50 kcal per 100 grams! How to properly prepare homemade adjika for the winter - best recipes?

Adjika from tomato and garlic - the best recipes

Today we have studied the best step-by-step recipes with photos and videos of adjika - with and without heat treatment, without and with vinegar, with the addition of various spices.

For especially busy housewives, you will like a simple recipe for adjika, which does not need to be cooked, and your pantry will be replenished with new original blanks. By following the recipe, you can prepare an extremely tasty, aromatic and Caucasian-style spicy seasoning with your own hands - you’ll just lick your fingers!

Adjika from zucchini with tomatoes - classic recipe

Ingredients:

Bell peppers of different colors - 500 g;
Powdered red hot pepper - 2 tbsp. with a mound;
Refined vegetable oil - 1 cup;
Sugar - 5 tbsp;
Zucchini - 3 kg;
Table vinegar 9% - 100 ml;
Tomatoes - 1.5 kg;
Garlic - 6 heads;
Carrots - 500 g;
Salt - 2 tbsp.

Cooking method:

Rinse all vegetables (except garlic) under running water, peel, cut into pieces and chop using a meat grinder. Pour the resulting mixture into a large bowl, add salt, hot pepper and sugar, then add vegetable oil and stir until smooth. Bring over medium heat to 100 degrees and simmer over low heat for 40 minutes;
Peel the garlic, crush it through a press, add to the bowl with the boiling vegetable mixture and continue simmering for another 5 minutes;
Lastly, add vinegar to the adjika, wait for the mixture to boil again and let it simmer for 2-3 minutes;
Pour the vegetable mixture into sterile jars, securely roll up the lids (also sterile) and place the jars on a hard surface with the lids down. Wrap the adjika in a warm blanket for subsequent pasteurization. After waiting for them to cool, we transfer our preparations for the winter to their permanent storage location. Bon appetit!

The true taste of adjika from zucchini will “reveal” only after a few weeks, and the spiciness will become milder.

Today there are a lot of adjika recipes and every nation prepares it in its own way. What's the best hot sauce recipe? Many housewives prefer to prepare adjika with tomatoes and spices for the winter. We invite you to try the popular “domestic” adjika recipe with photos - following the recommendations of the article “Adjika best recipes for the winter”, and you will undoubtedly get an excellent hot sauce for your favorite meat and fish dishes.

Homemade adjika is tasty addition to poultry, meat, fish and vegetables. Spicy, aromatic, this seasoning can add a spicy kick to every dish. Many housewives make preparations from adjika for the winter.

Adjika from tomato is the most delicious recipe for the winter

Useful properties of adjika

Adjika normalizes digestion, increases appetite, improves gastric juice secretion and metabolism. The hot seasoning combines garlic, hot pepper, dill and other herbs, which together have a positive effect on the human body.

Hot pepper contains special substances that easily destroy pathogenic bacteria that can cause food poisoning. Garlic also brings invaluable benefits, and you will also benefit from this article entitled “Adjika best recipes for the winter.”

It is known that it contains a huge amount of volatile substances and phytoncides that kill dangerous pathogens, including tuberculosis and diphtheria bacilli. Adjika is recommended to be consumed regularly to prevent respiratory diseases, including viral ones. This product will enhance the body's protective properties and strengthen the immune system.

Acute adjika tones blood vessels, increases a person’s energy activity and acts as a natural aphrodisiac. It is worth paying attention to the fact that it is not recommended to use adjika for young children, pregnant and lactating women, as well as people who have digestive problems (gastritis, ulcers). Spicy seasoning is not suitable for everyone suffering from liver and kidney diseases.

Some recipes require cooking and sterilization, while in others the finished seasoning is not subjected to heat treatment. If you have never prepared adjika at home, master the recipes for this amazing seasoning with us.

Their extraordinary variety will allow you to find something special for your culinary diary. A useful tips, how to cook delicious adjika for the winter, will help you immerse yourself in an exciting culinary journey, the result of which will be treasured jars with a wonderful seasoning.

Choose tomatoes for adjika that are ripe and fleshy. The bright color of the sauce makes your appetite even stronger! For the same purpose, use red bell peppers, not green or yellow;
Zucchini can be replaced with zucchini without loss of taste, just peel off the skin. If you doubt the thickness of the zucchini skin, you can also remove the skin;
Do not use a blender to grind the ingredients - the sauce will be too liquid and not like classic adjika. We do not recommend! Meat grinder and more meat grinder!;
If the zucchini is overripe, with large seeds, then remove this inner part, but take care to save total weight zucchini in the recipe;
Before putting the sauce into jars, taste it. Achieve the taste you want to treat yourself to this winter. Vary the amount of salt, acid and sugar - you can make it sour or spicier by adding vinegar and hot chili pepper.

Video “Adjika best recipes for winter”

Meat dishes and side dishes often need supplementation in the form of hot sauces such as ketchup and pastes that improve the taste of the main dish.

For example, spicy adjika made from tomatoes for the winter, prepared according to the best recipes, perfectly complements any dishes of meat, potatoes and pasta. Moreover, this paste can be made from both well-ripened and unripe green tomatoes, the main thing is to add a lot of pepper.

Adjika from tomatoes for the winter

Ingredients

Red tomatoes – 4 kg;
Garlic cloves – 400 g;
Horseradish roots – 8 pcs.;
Dill and parsley – 4 bunches each;
Red bell pepper – 20 pcs.;

Sweet pepper – 10 pcs.;
Hot pepper – 40 pcs.;
Vinegar 9% - 2 cups;
Granulated sugar – 8 tbsp;
Salt – 8 tbsp.

Instead of table vinegar If desired, use apple juice, medium-sized horseradish roots, and non-iodized salt.

How to prepare spicy adjika from tomatoes according to one of the best recipes for the winter

Adjika made according to simple recipe raw way, brings greatest benefit, since vitamins and other valuable substances are preserved in it. Let's cook useful supplement to dishes according to the following recipe:

We wash the sweet peppers, cut them and remove the seeds and cores, remove the stalks.
my hot peppers and remove the stalks, leaving the seeds inside the fruits.
Remove the skins from the garlic cloves.
Cut the tomatoes into pieces, removing the rough green stems from the fruit.
Remove the peel from the washed horseradish roots and chop the roots.
Wash the dill and parsley.
Grind the prepared vegetable ingredients using a meat grinder, setting a fine grid.
Mix the mixture thoroughly with sugar and salt, cover and leave for a couple of days.
Pour in the vinegar and, after mixing everything well, pour into sterile jars.

We roll up the jars and put them in a cool place where bright light does not penetrate. The specified amount of ingredients will yield about 6 liters of product.

Spicy adjika with onions and tomatoes

Ingredients

Ripe tomatoes – 5 kg;
Onion – 600 g;
Carrots – 1 kg;
Red sweet pepper – 1 kg;
Garlic – 400 g;

Hot red pepper – 6 pcs.;
Olive oil – 0.5 l;
Granulated sugar – 2 cups;
Salt – 0.5 cups;
Table vinegar 6% - 0.5 l.

For greater spiciness, we use more bitter varieties rather than salad onions. It is advisable to use tomatoes with thin skin.

Some cooks add not only pepper and garlic, but also onions to adjika for spiciness. It makes it sharper and useful in terms of strengthening immune system, and enriches the taste of the product, as well as those dishes to which it is added.

Let's make delicious adjika for the winter using a detailed recipe:

We wash the sweet peppers, remove the seeds and tails, and grind them in a meat grinder.
Chop the washed tomatoes and grind them using a meat grinder.
Cut the peeled carrots and twist them in the same way.
We do the same with peeled onions, garlic cloves and hot peppers without seeds and stalks.
Place the chopped ingredients in a saucepan, bring to a boil and cook over low heat for half an hour.
Add oil and vinegar, stir and cook for the same amount of time.
Mix with salt and sugar and cook for an hour: spicy tomato adjika, made according to the best recipes for the winter, should boil down by 1.5 times.

Place the finished product in sterile jars, seal and store in the refrigerator. We use this adjika with our favorite dishes and improve our health!

Adjika from green tomatoes

Ingredients

Green tomatoes – 4 kg;
Bell pepper – 2 kg;
Hot pepper – 1.2 kg;
Garlic cloves – 300 g;

Granulated sugar – 200 g;
Vinegar 9% - 200 ml;
Salt to taste.

Sweet peppers, like hot peppers, can be of any color.

How to make spicy adjika from green tomatoes

Adjika according to a simple recipe, doable even for novice cooks, with the addition of green tomatoes turns out no worse than its analogue with red tomatoes. This product is an excellent replacement for industrial ketchups and sauces.

Let's make it according to a simple recipe:

We wash the vegetables.
We clean the peppers from seeds.
Grind peppers, garlic and tomatoes in a meat grinder.
Mix the vegetable mass with sugar and salt and cook over low heat for half an hour.
Add vinegar, stir, and pour into sterilized jars.

We roll up the jars and keep them warm for a day, after which we put them in the cellar or refrigerator.

There are many options for preparing this delicious product, like adjika, a spicy tomato for the winter, but they are all tasty in their own way. If a person has kidney, stomach or intestinal diseases, it is better to choose mildly acute formulations, but if there are no health problems, you can appreciate the most spicy options. In any case, after making adjika with your own hands, no one will want to buy it in a store.

Adjika from tomatoes and garlic - classic recipe, which will help in creating a traditional Caucasian sauce. Over the many years of existence, this spicy seasoning has been appreciated by many nationalities, thanks to which it has acquired new flavor shades and is prepared with pepper, apples, horseradish and other additions.

Adjika from tomatoes and garlic leads in the natural category spicy seasonings, striking not only with its bright taste, but with its ease of preparation. You will need to grind the vegetables into a paste, season it with salt and spices and put it in jars. Depending on living conditions, the pasta is boiled or stored raw in the cold.

Homemade adjika from tomatoes and garlic will become worthy decoration table, only in the presence of juicy, fleshy tomatoes and high-quality spices. Cilantro, coriander, hot pepper and suneli hops are the most popular of them.
Because the spicy seasonings very “volatile”, during cooking it is better to wear gloves and a bag over the opening of the meat grinder.
More often, adjika is not boiled, but generously seasoned with salt, placed in jars and placed in the cold. With absence necessary conditions, the mass is boiled for 5 minutes to an hour, rolled up and placed in a dark place for storage.

Adjika from tomatoes and garlic - a simple recipe

A simple adjika made from tomato and garlic will introduce novice cooks to the basic rules of cooking - they are accessible and will not take much time. All you need is to grind the main components in a meat grinder, season generously with salt, let it brew and, seal it in sterile jars, store it in a cold place.

Ingredients:

tomatoes - 1.5 kg;
garlic - 150 g;
salt - 50 g.

Preparation

Chop the tomatoes along with the garlic.
Salt generously and stir.
A simple adjika made from tomatoes and garlic is a classic recipe in which the mixture is infused for 3 hours and placed into jars.

Boiled adjika from tomato, pepper and garlic is one of the most popular “folk” options. Balanced taste, incredible aroma, a variety of fresh seasonal vegetables and simple cooking techniques, thanks to which you can store finished products at any temperature - the main advantages of this snack.

Ingredients:

tomatoes - 2.5 kg;
pepper - 900 g;
head of garlic - 2 pcs.;
carrots - 500 g;
oil - 300 ml;
onion - 400 g;
hot pepper - 2 pcs.;
vinegar - 50 ml;
salt - 30 g.

Preparation

Grind the peeled vegetables in a meat grinder.
Season, add oil and simmer for an hour.
Add vinegar and remove.
Adjika boiled from tomato and garlic is a classic recipe in which the finished seasoning is rolled up and sent for storage.