Adjika is delicious. Adjika from zucchini

Adjika from tomatoes with garlic and pepper: how to cook?

Adjika with tomatoes, sweet peppers and garlic

This recipe is universal, but there is also a classic one. Cooked seasoning will turn out to be moderately spicy. However, it has a zest - garlic.

Ingredients needed for cooking:

3 kg tomatoes
1 kg sweet (bulgarian) pepper
500 g garlic
150 g hot pepper
0.5 cup salt
3 tablespoon sugar

Separate first Bell pepper from the core. Next, cut the tails from the tomatoes, peel the garlic. Then wash all vegetables.

Adjika gives red color hot pepper, not tomatoes, as many believe. Hot pepper is its main ingredient. But you need to add it gradually so as not to overdo it.

Homemade adjika from tomatoes without cooking

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Grind sweet and hot peppers, garlic and tomatoes in a meat grinder. Then add salt and sugar. Place the resulting mixture in the refrigerator overnight. After the time has elapsed, drain off excess liquid. Then spread the tomato adjika into pre-sterilized jars and put it back in the refrigerator for storage.

Juicy adjika with horseradish

Required Ingredients:

2 kg red tomatoes
1 kg sweet pepper
300 g garlic
300 g hot pepper
300 g horseradish (1 fresh root)
1 glass of salt
1 cup vinegar (9%)

Wash tomatoes and peppers, remove seeds and stalks. Also peel the garlic and horseradish.

Some believe that the birthplace of adjika is Georgia or Armenia. But that's not the case at all. For this delicious seasoning I need to say "thank you" to Abkhazia. Translated from the Abkhaz "adjika" is pepper salt

Autumn recipes: 5 types of adjika

Pass tomatoes, sweet and bitter peppers through a meat grinder. Chop the garlic and horseradish as well. Next, add salt and vinegar. Mix everything thoroughly and drain off excess liquid. Then spread the resulting mixture into jars and close with ordinary nylon lids. Store adjika in the refrigerator on the bottom shelf. From this amount of ingredients, approximately 3 liters of adjika are obtained.

Adjika from tomato and garlic for the winter with cooking

Some housewives love adjika with the addition of zucchini. Why not? Prepare such an appetizer and surprise the household.

Required products:

2 kg peeled zucchini
400 g tomato paste
230 ml vegetable oil
1 cup of sugar
0.5 cup table vinegar
10 garlic cloves
2 tablespoons salt
hot pepper and salt - to taste

Peel the zucchini, cut into cubes and pass through a meat grinder. Then, in a separate bowl, mince hot peppers, herbs and garlic through a meat grinder. Add to chopped zucchini tomato paste, vegetable oil, sugar, salt - mix everything thoroughly. Then put on fire and cook for 25 minutes from the moment of boiling, while not forgetting to stir occasionally so that the adjika does not burn. About five minutes before the end of cooking, add garlic, hot peppers, herbs and vinegar.

Real adjika is made on the basis of hot red pepper, garlic. These are the basic components. They are thoroughly mixed with the addition of various spices into a homogeneous mass.

Arrange the resulting adjika in dry jars, close with lids, wrap and place upside down to cool. Such adjika will be quietly stored until spring. Unless, of course, they eat it first.

Homemade adjika with tomatoes and garlic

Adjika prepared according to this recipe is not particularly spicy, and apples give it a unique taste. pleasant taste. But at the same time, it is not sweet, so it is perfect as a sauce for any side dish or meat.

List of required products:

2.5 kg tomatoes
1 kg apples of any variety
1 kg carrots
1 kg bell pepper
100 g hot pepper (about three medium pods)
150 ml vinegar
150 g sugar
1 glass sunflower oil
200 g garlic
50 g salt

In this recipe, adjika main ingredient- tomatoes. They form the flavor of the seasoning. Therefore, tomatoes should not be sluggish and not green. However, slightly damaged ones will do. After all, the tomatoes will still be crushed, so appearance adjika will not spoil.

Wash the tomatoes, cut the stalks out of them. Then cut the small fruits into two halves, and the large ones into four. Peel the apples and remove the core. Wash and clean carrots. Separate sweet and bitter pepper from seeds. Then pass all the vegetables through a meat grinder.

Transfer the resulting mass to a cauldron (or a deep saucepan with a thick bottom), mix thoroughly with a wooden spoon and put on fire. Cook adjika for an hour, not forgetting about constant stirring. 7-10 minutes before the end of cooking, add vinegar, sugar, salt, oil and garlic (previously chopped). Stir again, boil and arrange in jars.

It is better to lay out adjika at 0.5 liter jars. This volume is the most convenient. At a family dinner, the whole jar will just disperse

Preparations for the winter: 10 unusual recipes. Spicy and tasty!

Then wrap the adjika jars in a blanket, turn them upside down and leave to cool completely.

Spicy adjika or classic for real men

To warm up the fire of your man's love, you need to treat him spicy adjika from tomatoes. Even the most "cold" chosen one will passionately ignite from such a peppercorn.

Products necessary for the preparation of "male" adjika:

1 kg tomatoes
800 g red sweet pepper
200 g hot pepper; - 500 g garlic
3/4 cup salt, grind #0
0.5 cup of the following mixture: coriander, suneli hops, dill seeds
latex gloves

Rubber gloves are not included in the list by mistake. If you carelessly handle the "dangerous" burning mixture, you can burn your hands great. Don't worry, nothing bad will happen to your stomachs. Unless, of course, you will not eat such adjika with spoons.

How to cook adjika: a lot of adjika recipes for the winter!

I found many more adjika recipes for the winter. Of course, in October it’s already too late to cook it, and yet, whoever still has tomatoes, it’s quite possible! Adjika is very useful for the body, especially during autumn and spring colds.

Adjika classic

Real adjika is only pepper, without tomatoes. To prepare it, you need rubber gloves - the mixture burns your hands. Not everyone can eat it. However, this is a classic recipe, so we start with it. To prepare a real "male" adjika, you will need:

1 kg red hot pepper (chili)

0.5 kg garlic

3/4 cup salt, grind #0

0.5 cup mixture: coriander, suneli hops, dill seeds

Latex gloves

Let's make small adjustments to the recipe, which will make adjika less pungent and usable. Namely, we will replace most of the hot peppers with sweet ones - paprika. Let's say 800 g of paprika and 200 g of hot pepper.

We cut off the stalks from the pods, shake out the seeds - and grind them in a blender (if you use a meat grinder, skip three times). We also act with garlic, coriander and dill seeds are also desirable to chop - and mix everything thoroughly. At the end, add salt - ideally, we should get a homogeneous pasty mass. You can add chopped fresh herbs - cilantro and dill, but in this case the color of adjika will not be so bright and attractive.

Adjika with tomatoes

Recipe number 1 - cold

3 kg tomatoes

1 kg sweet pepper

0.5 kg garlic

150 g hot pepper

0.5 cup salt

3 art. l. Sahara

Grind all components in a meat grinder, mix, add salt, sugar, leave overnight. In the morning, drain the excess liquid and place the adjika in jars, store in the refrigerator.

Recipe number 2 - hot

3 kg tomatoes

2 kg sweet pepper

300 g garlic

150 g hot pepper

0.5 cup sugar

0.5 cup 9% vinegar

1 cup sunflower oil

0.5 cup salt

400 g fresh herbs - cilantro, dill, celery

To taste - coriander, suneli hops, walnut

Skip tomatoes and peppers through a meat grinder. Stir, add oil and cook over low heat for an hour with constant stirring. Cool, add vinegar, sugar, salt, crushed garlic. Grind greens in a blender. Mix everything thoroughly, let it brew - adjika is ready.

Shades of taste of such adjika are achieved by different dosages of additives - spices and seasonings. It is also possible to vary the proportions of the main components. The last recipe often uses apples, carrots, horseradish, eggplant.

Recipe number 3:

2.5 kg tomato, 500 grams of carrots, 500 grams sour apples, crank 500 grams of bell pepper in a meat grinder, add 250 grams of vegetable oil. Boil the resulting mass

On low heat for 2 hours. Add 100 grams of minced garlic, 1-2 pods (depending on the size and your taste) of hot pepper without grains, 250 grams of 9% vinegar, 2 tablespoons of salt, 100 grams of sugar. Mix everything thoroughly, bring

Bring to a boil and place hot in jars. Roll up.

Recipe number 4:

2 kg of tomato, 0.5 kg of carrots, 7 pieces of bell pepper, 2 small bitter peppers without seeds, 3 pieces of Antonovka.

Turn everything through a meat grinder, add 100 grams of vegetable oil, 100 grams of granulated sugar, cook for 1 hour. 20 minutes before the end of cooking, add 3 heads of peeled garlic, 3 tablespoons of topless salt, 100 grams of 9% vinegar. Hot close in jars.

Recipe number 5:

Paprika - 1 kg.

Tomatoes - 2.5 kg,

Garlic - 250 gr.,

Hot pepper - 250 gr.,

Horseradish - 250 gr.,

Salt - 0.5 cups,

Sugar - 1 cup

Vinegar - 1 glass.

Scroll everything through a meat grinder (do in a large bowl), add salt, sugar, vinegar and stir. Watch out for sharpness! Who loves. Exit finished product- about three liter jars, excess liquid can be drained.

Recipe number 6:

Ingredients for 2.5 liters of finished adjika:

Ripe red tomatoes 2.5 kg.

Sweet and sour apples 500 gr.

Sweet bell pepper 500 gr.

Carrot 500 gr.

Dill greens 50 gr. (optional)

Parsley greens 50 gr. (optional)

Garlic peeled 120 gr.

Red hot pepper 75 gr.

Vegetable oil 250 gr.

Vinegar 9% 2 tbsp

Black pepper

Cooking process:

Peel apples, peppers, cut into slices.

Cut the tomatoes into 6 pieces.

Peel the carrots and cut into small pieces so that they are placed in a meat grinder.

Pass all components except parsley and dill) through a meat grinder.

Add vegetable oil to the vegetable mass, 2 tbsp. tablespoons of vinegar, black pepper, salt to taste.

Pour the resulting mass into an enamel saucepan and cook for 2 hours over low heat, stirring occasionally.

At the end of cooking, add finely chopped greens.

Pour Adjika into sterilized jars.

Sterilize jars with adjika for 20 minutes.

Close the jars with lids (roll up).

Recipe number 7 (pepper adjika, without tomatoes):

Ingredients:

Sweet bell pepper 2 kg.

Garlic 200 gr.

Red hot pepper 150 gr.

Salt 2 tbsp

Sugar 8 tbsp

Vinegar 6% 300 ml.

Cooking:

Peel all vegetables, twist through a meat grinder.

Add salt, sugar, vinegar to the resulting vegetable mass, arrange in jars and roll up.

Recipe number 8:

2.5 kg tomato

2 kg pepper

1 kg carrots

1 kg apples of the Antonovka variety or others with a sour taste

1 tbsp sugar

1 tbsp vegetable oil

1 tbsp peeled garlic cloves

1 tbsp salt

50 gr. vinegar

1-2 hot peppers

Peel and twist all vegetables and fruits in a meat grinder. Mix everything in a large saucepan, simmer for 1 hour, stirring occasionally. Squeeze the garlic through a press, or grate it on a fine grater. Then add garlic, oil, sugar, salt, simmer for another 5 minutes, then add vinegar and turn off. Arrange hot adjika in sterilized jars, roll up and put, turning over, under a blanket until cool.

Recipe number 9:

5 kg. tomatoes, 1 kg. carrots, 1 kg. sweet pepper, 1 kg. apples, 7 pods of hot red pepper, 250 g of garlic, 0.5 l. sunflower oil, salt.

Pass tomatoes, carrots, apples, sweet and hot peppers through a meat grinder, mix and cook for about 2.5 hours. Then add finely chopped garlic, sunflower oil, salt to taste and cook for another 10 minutes. Transfer the finished adjika to prepared jars and roll up.

Adjika in Kiev

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

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 with oil, sugar, salt, spices. Then boil for 2-3 hours until the desired consistency. Pour hot adjika into sterilized jars. Roll up jars and seal them. Ready!

Georgian adjika

ADJIKA RED GEORGIAN, recipe No. 1

1 kg of dry hot red pepper, 50-70 g of coriander seeds, 100 g of suneli hops, a little cinnamon (ground), 200 g walnuts, 300-400 g of steep salt (coarse), about 300 g of garlic.

Soak hot red pepper for 1 hour. Add coriander, suneli hops, cinnamon, nuts, garlic and salt.

Skip 3-4 times through a meat grinder with a fine grate. Store anywhere, at any temperature, but preferably in a sealed container, otherwise it dries out. Adjika mixed with salt is good for coating chicken or meat before frying in the oven.

ADJIKA GEORGIAN, recipe No. 2

2 parts suneli hops, 2 parts red pepper, 1 part garlic, 1 part coriander (ground cilantro seeds), 1 part dill.

Pass pepper and garlic through a meat grinder. Add spices to them. You can also add finely crushed nuts. Sprinkle the mixture with coarse salt and pour vinegar with a strength of 3-4% to get wet thick paste well suited for long-term storage in a tightly sealed glass or ceramic container.

Slightly boiled chicken is coated inside and out with this adjika and put in the oven until cooked.

ADJIKA GEORGIAN, recipe No. 3

Pass red pepper (it should be more than half of the whole mixture) through a meat grinder. Add dry cilantro, suneli hops, you can also Imeretian saffron. For better taste fit finely ground walnuts, but not very much. Salt to taste. The exact proportions are not very important here. Be sure to cook adjika with rubber gloves.

adjika armenian

5 kg of whole tomatoes, 1 kg of garlic, 500 g of bitter capsicum, salt to taste.

Pass everything through a meat grinder. Salt. Leave in enamelware for 10-15 days, so that adjika ferments, not forgetting to mix it daily. You need to salt tomato juice before adding garlic and pepper, otherwise the taste of salt will not be felt later.

Homemade ketchup, tomato paste - recipes

1 kg tomato

300 gr onion

1 teaspoon ground pepper

5 carnations

3 teaspoons salt

Half a glass of sugar

Cook until the onion is ready - you will get an excellent homemade ketchup!

Tomato paste for the winter

We take out the core with seeds from sweet pepper, preferably red, but you can also green or yellow. Next, cut off the tips from the tomato "ass". Can be with bones and skin, can be peeled. We pass everything through a meat grinder. For 1 serving of mashed pepper, preferably 2 servings tomato puree- it tastes better that way.

Now pour everything into a pan with a wide bottom and cook from the moment of boiling for 20 minutes with almost constant stirring - the pieces of vegetables are heavy, they always strive to sink to the bottom of the pan and burn.

Pour the boiling dressing into sterile 0.5-liter jars, cork, turn upside down so that the lids are drawn in, and wrap it in a blanket until it cools completely.

Based on this dressing in winter, you can cook any tomato sauce, rubbing it through a sieve and seasoning, for example, with garlic and grated horseradish, or spices for ketchup. Do not compare with any, even the highest quality, tomato paste!

Salsa is a Mexican condiment similar to adjika.

450 g peeled and seeded tomatoes, 1 onion, 3 chopped garlic cloves, 1 chopped bunch of cilantro, 2 hot peppers, 1 green sweet pepper, 2 tbsp. tablespoons (30 ml) lemon juice, 1/2 teaspoon salt.

Chop the tomatoes. Chop the onion. Put tomatoes, onions in a separate bowl along with garlic and cilantro. Finely chop hot pepper. Mix it with tomatoes. Remove seeds and veins from green pepper, finely chop and mix with tomatoes along with lemon juice and salt.

Before serving, you need to cool the prepared seasoning for 30 minutes.

Salt makes animals thirsty, and they begin to consume large amounts of water and feed, which contributes to rapid weight gain. Salt was expensive product so that the shepherds did not steal it, pepper was added to it. But the shepherds perfectly used this mixture as a seasoning and sometimes added the most fragrant spices, such as cilantro, suneli hops, and garlic.

Homemade adjika is much tastier store-bought sauces. Moreover, it is more useful, because it does not contain preservatives. Adjika can be prepared absolutely for every taste: sweet, spicy, boiled, raw, only with vegetables or with the addition of fruits. This seasoning is also suitable for meat dishes, it is good to flavor spaghetti with it, adjika can also be used when baking pizza. Adjika will also help out if there is absolutely no food in the house, but you really want to eat. A black slice of bread smeared with spicy adjika with a slice of bacon laid on top - there is nothing tastier than this sandwich!

How to cook adjika - necessary products

Almost all vegetables, herbs and spices are used for adjika. basis homemade sauce mostly tomatoes are, but sometimes they are replaced with tomato paste. It is better to take vegetables even a little overripe, so adjika will turn out juicier. Spices and herbs can be varied, i.e. add more or less of them to each specific recipe - according to your desire.

How to cook boiled adjika with tomatoes, apples and garlic

For adjika, take 5 kg of tomatoes, 0.5 kg of onions, sour apples, carrots, bell peppers. Twist everything in a meat grinder.
Also chop 5 pieces of hot pepper.
Pour 2 cups of vegetable oil into the vegetable mass and put 2 tablespoons of sugar and the same amount of salt.
Boil adjika over low heat for 2 hours, and then put garlic crushed in a press (8-10 cloves).
Boil for another 20 minutes.
Arrange adjika in sterilized jars and close them with lids.
When the workpiece has cooled, transfer it to the cold.

How to cook boiled adjika with zucchini and sweet pepper

Cut into pieces:

zucchini - 5 kg;
sweet red pepper - 1 kg;
apples - 1 kg;
carrots - 1 kg.

Twist everything in a meat grinder along with:

garlic - 200 g;
hot pepper - 300 g;
parsley and dill - 1 large bunch each.

Transfer the mass to a saucepan and add: sugar - 200 g, salt - 100 g, vinegar 9% - 5 tablespoons, vegetable oil - 500 ml. Cook adjika for 3 hours, and then put it in jars. Keep the sauce refrigerated.

How to cook boiled adjika with eggplant

Take 2 kg of tomatoes, 1.5 kg of sweet pepper, 2 kg of eggplant, 2-3 pcs. hot pepper, 1 cup garlic cloves.
Twist everything in a meat grinder, and boil the eggplants before that for 10 minutes.
Season the vegetable mass with salt - to taste, ground pepper - to taste, vegetable oil - 1 cup, vinegar - 3/4 cup.
Boil adjika for 1 hour, and then roll it into sterilized jars.

How to cook adjika boiled with beets

For adjika, grind in a blender or meat grinder:

sweet pepper - 1 kg;
onion - 1 kg;
carrots - 1 kg;
beets - 1 kg;
tomatoes - 6 kg;
hot pepper - 3 pcs.

Mix everything with salt (3 tablespoons), sunflower oil - 0.5 cups, vinegar - 1 cup. Boil adjika for 2 hours. Pour into jars and let cool. Transfer to refrigerator.

How to cook raw adjika with horseradish

Grind horseradish root - 300 g, fresh tomatoes - 3 kg, garlic - 300 g.
Add 2 tbsp to vegetables. salt and 200 ml of vinegar 6%.
Stir adjika and let it brew in the cold for 7 days.
Then pour it into jars and keep under nylon cover in a refrigerator.
This adjika becomes tastier the longer it is infused. Shelf life raw adjika- 2-3 months.

How to cook adjika on tomato paste

For this delicious adjika, you need to purchase the highest quality tomato paste, i.e. without starch in its composition. Paste will need 500 ml. Mix it with chopped vegetables in a meat grinder:

large sweet pepper - 15 pcs.;
hot pepper - 5 pcs.;
fresh parsley - 2 large bunches;
garlic cloves - 300 g.

Also add:

granulated sugar - 100 g;
salt - 80 g;
vinegar with a strength of 9% - 100 ml;
vegetable oil - 400 ml.

Boil adjika for 30 minutes over low heat. Stir constantly so that the thick mass does not burn. Pour into jars and store in the refrigerator. If you want to stock up on a delicacy for the future, then preserve adjika in sterilized jars.

You can see another recipe for delicious adjika with plums in the video clip.

Traditional Abkhaz adjika prepared on the basis of hot pepper, garlic, salt and herbs.

We offer not to be limited only to the classics with such a variety of ingredients for a burning seasoning. Check out our easy proven recipes!

How to cook adjika: 3 rules

Green adjika

Business card of Abkhazia. Such adjika is served with many dishes and, of course, with lamb roasted on a spit.

What do you need:

6-8 large bitter green peppers
1 head of garlic
1 bunch cilantro
1 st. a spoonful of salt

How to cook green adjika:

Cut the pepper into small pieces without removing the seeds.

Grind the pepper together with garlic in a mortar or pass several times through a meat grinder.

Add salt, mix and leave to infuse for 15-20 minutes.

The incomparable host of the program Lara Katsova shared with us her family recipe hello, turn on the video!

Russian adjika "Spark"

To borscht, salted bacon with black bread and boiled potatoes with herring - adjika is ideal for traditional Russian dishes. It can be used to prepare sauces for meat and even dressings for pickle and cabbage soup.

What do you need:

1 kg tomatoes
1 kg sweet pepper
400 g garlic
200 g hot pepper
150 g parsley root
1 st. a spoonful of salt (to store adjika for more than 1-2 months, double the amount of salt)

How to cook Russian adjika "Spark":

Hot adjika with basil

Sharp! Very sharp! Even sharper! The versatility of the recipe is that this adjika can be used not only for meat dishes but also for sandwiches, sauces, soups and even pastas.

What do you need:

500 g hot red pepper (you can add a couple of green peppers)
400 g garlic
2 bunches green basil
1 bunch cilantro
1 bunch of parsley
2 tbsp. spoons of salt

How to cook burning adjika with basil:

Walnut adjika

Adjika is not adjika if it does not contain nuts, as they say in the Caucasus. Delicate pleasant aroma, thick texture and rich spicy taste- that's what makes adjika real!

What do you need:
500 g tomatoes
400 g walnuts
200 g red bell pepper
3 heads of garlic
2-3 hot peppers
1 bunch cilantro or parsley
4 tbsp. tablespoons refined sunflower oil
2 tbsp. spoons of vinegar 9%
1 teaspoon salt

How to cook walnut adjika:

Peel the Bulgarian pepper from seeds, wash and dry the herbs.

Cut the stalks off the tomatoes.

Grind tomatoes, peppers, garlic, nuts and herbs in a blender or pass through a meat grinder twice.

Add sunflower oil, vinegar and salt to the finished mass.

Mix and serve immediately!

Gorloder, or Siberian adjika with horseradish

A recipe from Siberia is quite capable of competing with hot sauces from sunny Abkhazia. The basis of the gorloder is a vigorous horseradish root. Suitable for meat and fish dishes, corned beef, and especially to barbecue and homemade grilled sausages.

What do you need:

500 g tomatoes
50 g horseradish root
50 g garlic
1.5 teaspoons of salt
1 teaspoon sugar

How to cook gorloder, or Siberian adjika with horseradish:

Grind tomatoes, garlic and horseradish in a meat grinder.

Combine all ingredients, add salt and sugar, mix.

Arrange in sterilized jars, roll up.

Adjika from bell pepper

If you don't like fiery seasoning, make a lighter version of this sauce with sweet and sour flavor and light peppercorns. This adjika goes well with baked or boiled meat, poultry, fish, potatoes baked in foil and fried toast.

What do you need:

1 kg sweet red pepper
300 g garlic
4-6 red hot peppers
50 ml vinegar 9%
4 tbsp. spoons of sugar
1 st. a spoonful of salt

How to cook adjika from bell pepper:

Remove seeds from sweet peppers.

Pass the pepper together with garlic and hot pepper through a meat grinder.

Add salt, sugar, vinegar, mix and leave to infuse for 3-4 hours.

Then put into sterilized jars and put away for storage in a dark, cold place.

Adjika with apples

An improved and adapted adjika recipe for poultry or grilled fish. To give the sauce more delicate taste, you can cook without hot pepper or reduce its amount.

What do you need:

1 kg tomatoes
500 g red bell pepper
500 g sour apples
300 g carrots
200 g garlic
50 g hot pepper
200 ml refined sunflower oil
1 bunch cilantro
1 bunch of parsley
salt - to taste

How to cook adjika with apples:

Peel and chop all vegetables together with herbs in a blender or meat grinder.

Add salt and sunflower oil.

Bring to a boil and cook over low heat for 2.5 hours.

Transfer to sterilized jars and roll up.

Adjika with plums

Delicate and soft adjika with plums is ideally combined with game, boiled potatoes and baked vegetables, chicken meatballs and pork chops.

What you need:

500 g plums (choose not sweet and even sour plums)
500 g bell pepper
2 heads of garlic
2 hot peppers
1 tbsp tomato paste
100 g sugar
2 teaspoons of vinegar 9%
2 tbsp. spoons of salt

How to cook adjika with plums:

Peel the bell peppers from the seeds, plums - from the pits.

Pass sweet peppers, plums, garlic, hot peppers along with seeds through a meat grinder.

Put the chopped ingredients in a saucepan, add tomato paste, salt and sugar.

Bring to a boil and cook, stirring, over low heat for 30-40 minutes.

Add vinegar 2 minutes before the end of cooking.

ready mix transfer to sterilized jars, roll up, turn over and leave to cool completely.

Baked pumpkin adjika

Baked vegetables give this adjika a surprisingly delicate texture, and pumpkin - an unusual and at the same time unobtrusive aroma. Light, spicy, moderately spicy, with a subtle sourness.

What do you need:

500 g pumpkin
200 g apples
200 g bell pepper
200 g onion
1 lemon
1 head of garlic
1 bunch basil
1 bunch cilantro
50 ml refined vegetable oil
1 hot pepper
1 teaspoon salt

How to cook baked pumpkin adjika:

Peel the pumpkin and onion, remove the seeds from the apple and pepper. Cut pumpkin and onion into pieces of any size.

Wrap the pumpkin, onion, apples and peppers in foil, bake at 200°C for 35 minutes. Then peel the apple and pepper from the skin.

3. Grind all baked vegetables in a blender.

Grind garlic, lemon and herbs in a blender into a homogeneous mass.

Combine vegetables with lemon dressing, mix and serve immediately.

Pickled cucumber adjika

Leftover pickles from last year's stocks? cook from them spicy sauce! The beauty of the recipe is that this adjika can be made at any time in haste.

What do you need:

500 g pickled cucumbers
1 head of garlic
3 art. spoons of tomato paste
2 tbsp. tablespoons refined sunflower oil
Apple vinegar- taste
1 pinch ground black pepper
1 pinch red ground pepper

How to cook adjika from pickled cucumbers:

Cucumbers peel and grate on a fine grater or chop in a blender. If there is too much liquid, drain.

Pass the garlic through a press.

Combine cucumbers, garlic, tomato paste, vegetable oil, vinegar and spices.

Mix and leave in the refrigerator for 1-2 hours.

Adjika is a Georgian as well as Abkhazian dish, and it's no secret that it's a favorite. Every dish national cuisine appears in its own country only thanks to those products for which the land that nurtured them is famous.

That is why, the basis of the dishes of the southern countries are hot, hot peppers, and our Russian adjika is tomatoes.

Recipes for cooking adjika

In past centuries, the adjika recipe was the same, it included three components: pepper, salt and fenugreek, and at first only salt and pepper. Currently there are recipes great amount, each of them has the right to cook life.

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

Adjika Abkhazian

Spicy, classic (recipe for the winter with tomatoes) adzhichka, prepared both for the future for the whole year, and for a quick serving on the festive table.

Ingredients of the meal:

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

Cooking:

Pepper pods get rid of everything superfluous, grind as finely as possible.

Dip the tomatoes in boiling water, remove the skin, twist together with the cloves of fresh, peeled garlic. Mix with pepper, salt. Put on a hot stove for exactly three minutes. At the same time, try not to leave the pan in order to be able to stir the mass without interruption.

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

Such adjika is prepared not very difficult and fast, you can do it even without technical devices.

Ingredients of the meal:

capsicum, bitter (0.8 kg);
garlic (3-4 cloves);
a mixture of "hops" (55 gr.);
nuts, walnuts (5 pcs.);
tomatoes (2 kg.);
table salt / 110 g.

Cooking:

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

Remove everything superfluous from the peppers, finely grind, put in a container where the tomatoes already lie. Do the same with garlic cloves. Salt and season the dish, stir everything. Crush the nuts, stir, drain the juice. The dish can be decorated with herbs and served at the table.

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

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

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

Ingredients of the meal:

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

Cooking:

Tomatoes prepare: rinse, get rid of excess, twist. You can do this both manually, using a meat grinder, and using a mixer.

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

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

Pour seasoning, salt and sweeten. Mix everything well. Let it brew, then drain the juice.

Put in jars that should be pasteurized in advance, then pasteurized again in a way convenient for you.

IN winter period parsley is added to adjika with horseradish and garlic, but already when serving. Rolling up with parsley is not worth it, adjika can turn sour.

Delicious adjika from tomato and pepper

By palatability, such a dish will not yield to natural Georgian, and bell pepper will make it thicker and more fragrant. Tomatoes are best to choose fleshy, but not overripe, otherwise a lot of juice will appear.

Ingredients of the meal:

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

Cooking:

Peel hot pepper, finely grind together with garlic cloves prepared in advance.

Rinse the tomatoes, get rid of excess, cut, scroll until smooth.

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

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

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

The video shows in detail each step of cooking delicious adjika from tomatoes and peppers. Video in recipes is very convenient to use, at any time you can either pause the frame or scroll it several times.

Classic adjika recipe from tomato and garlic

The name "Russian Adjika" would be most suitable for this recipe. Since it was invented in our country.

Ingredients of the meal:

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

Cooking:

Rinse the tomatoes, remove the stalk. For cooking, you can use both a meat grinder (large) and a mixer, while not forgetting to drain the juice that has appeared.

Prepare burning pods: remove seeds, stalk. Grind, lay out to other grated products.

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

Pour in the vinegar carefully.

Mix all the ingredients well, leave to infuse for a couple of hours. Then load into prepared clean jars.

Such adjika can also be served boiled, immediately to the table, but at the same time, not all components should be cooked. Garlic and pepper pods are added last before boiling. And, of course, don't forget the oil.

Attention! When working with hot peppers, gloves must be worn. It will irritate the skin, and getting it into the eyes is very dangerous to health.

Adjika from tomato and pepper with garlic boiled for the winter

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

Ingredients of the meal:

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

Cooking:

Scald the tomatoes and remove the skin, cut for twisting. Twist, drain excess juice.

Clean the gogoshary from the internal contents and the stalk, cut. Scald, remove the skin and also twist.

Peel, wash and chop the carrots with a meat grinder.

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

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

Attention! For the preparation of adjika, it is best to use enameled, clay or cast iron dishes.

Boiled adjika with apples

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

Ingredients of the meal:

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

Cooking:

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

Peel the carrots, grind, add to the tomatoes.

Sweet and bitter pepper to get rid of the stalk and seeds. Twist on medium mode, add to the rest of the vegetables. Stir, drain the juice.

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

Drain the juice from the vegetables, put everything in a saucepan. Add grated garlic, salt, seasoning, vinegar, sugar. Mix everything. Put on a slow fire.

Remove the peel from apples, cut into cubes, add to adjika. Bring to a boil, stirring constantly and turn off the heat. Cool, transfer to a prepared container and roll up. After that, put it in a dark place, carefully wrapping it up for the night.

Real Georgian adjika

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

Ingredients of the meal:

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

Cooking:

Remove the stalk and seeds from the hot pepper. Grind it as finely as possible so that the mass is homogeneous.

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

Finely grind the garlic, add to adjika.

Crush walnuts in a mortar, add to adjika.

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

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

Homemade adjika with tomatoes and garlic, without bell pepper

Homemade adjika without bell pepper serves great snack to anyone festive table but can be very sharp. But the benefits from it in the winter will be much greater than from the packaging of antiviral drugs.

Ingredients of the meal:

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

Cooking:

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

Remove seeds from peppers, twist, add to tomatoes.

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

Season the resulting mass, salt, add vinegar. Put on a slow fire for 20 minutes, while stirring the workpiece continuously, but not bringing to a boil. Cool, transfer to jars, pre-pasteurized.

Raw adjika for the winter from tomato and garlic without cooking

Adjika without cooking is, of course, a big plus for those who want to get vitamins all year round. But so that this plus does not turn into a minus, you should carefully prepare vegetables and dishes: rinse them, scald with boiling water both outside and inside.

Ingredients of the meal:

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

Cooking:

Rinse the tomatoes, cut out the existing stalk. Cut into small cubes, then crush with a crush.

Peppers, both hot and sweet, clear of seeds, get rid of the stalk.

Grind finely in a meat grinder, lay out to the tomatoes.

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

Roll into a pasteurized container or fall to the table.

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

Summary

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