Recipe for spicy tomato adjika. Adjika with horseradish "Russian" classic

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"

Required:

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

Required:

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"

Required:

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

Required:

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"

Required:

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"

Required:

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.

One of the most beautiful inventions of culinary experts can rightly be called sauce. With its appearance, meat, fish and other dishes received new qualities, became more appetizing and tasty. Today there is a large number of recipes and methods for preparing a variety of sauces. Some sauces are made by boiling, others are made from raw ingredients. Part can be stored long time, harvest for the winter, and there are those that are consumed immediately after preparation. One of these sauces is adjika, which is loved by many housewives.

It is believed that the homeland classic adjika is Abkhazia. According to an ancient legend, in ancient times, high in the mountains of Abkhazia, shepherds grazed many flocks of sheep. Every spring, before a long journey, the owners of the sheep gave salt to the shepherds. Those fed her animals, mixing in food, thereby increasing appetite and thirst. Sheep quickly gained weight. But since the salt was not cheap, and so that the shepherds would not steal it, the owners mixed it with hot pepper. But smart shepherds began to add various spices, aromatic herbs to the peppery-salty mixture, and they themselves ate with various dishes. Thus, according to the legend, adjika appeared.

classical Abkhaz adjika consists of red and hot peppers, various salts herbs and garlic. It did not include tomatoes. But under the influence of time, adjika recipes changed, many housewives experimented, introducing new ingredients. And so the familiar adjika from tomato and garlic appeared.

This sauce has gained incredible popularity among housewives and is successfully harvested for the winter. Probably every hostess has her own, special recipe production of adjika. Today we will share with you several proven recipes for tomato and garlic adjika and reveal the secrets of its preparation.

Cooked adjika according to this recipe is very appetizing. This delicious spicy sauce it is prepared without cooking, and therefore the lack of it can stand in the cellar or refrigerator until the next season. But it was not possible to check this in any way, adjika is so tasty that it was eaten up to a maximum of February. Try it and see for yourself.

To cook adjika without cooking, you need:

2 kilograms of ripe red tomatoes;
100 grams of peeled garlic;
One medium-sized pod of hot pepper;
750 grams of sweet bell pepper;
100 milliliters of table 9% vinegar;
1 tablespoon of salt with a small slide.

Since the main ingredient in adjika is tomatoes, we will start with them. For cooking, take fleshy, juicy tomatoes with a thin skin - this is the most perfect option. Use tomatoes that are ripe, but not overripe. Adjika from overripe tomatoes will not be stored for a long time and will not turn out so tasty.

Rinse the tomatoes thoroughly under running water, dry with a paper towel or towel. With a sharp knife, cut out the attachment points of the stalks. Cut the tomatoes into small slices of arbitrary shape.

The next ingredient is bell pepper. Wash it well, remove the stalks and seed box. Some housewives do not remove seeds from pepper, they say that this gives adjika a special flavor. But there is no difference, you can do it with or without seeds. Either way, the sauce is delicious. Cut the pepper into small pieces.

Remove the seeds from the hot pepper and cut it into small pieces. If you like spicy, then you can leave the seeds and add another pod of hot pepper.

The next step is to pass all the prepared ingredients through a meat grinder. You can also use a blender and grind them with it.

While adjika from tomato and garlic is infused, prepare jars. Wash them and sterilize in any convenient way.

Transfer adjika to prepared jars, cork with lids and send to a storage place - cellar or refrigerator.

To prepare sweet adjika, take 3 kilograms ripe tomatoes. Prepare them as in the previous recipe: wash, cut out the attachment points of the stems and cut into manageable pieces.

Take 500 grams of garlic and peel it.

You will also need 1 kilogram of sweet Bulgarian and 150 grams of hot pepper. Rinse the pepper, remove the stalks and seeds.

Pass the tomatoes, garlic and pepper through a meat grinder or chop with a blender.

In the resulting mixture, add four tablespoons of coarse salt and three tablespoons of sugar. Mix everything well and leave for 6-7 hours at room temperature. Then transfer adjika to prepared sterilized jars and cork with lids. Keep sweet adjika from a tomato in the refrigerator.

To prepare delicious adjika, you need:

One kilogram of ripe tomatoes;
300 grams of garlic;
1.5 kilograms of bell pepper;
3 hot peppers (or add to taste);
50 grams of vegetable oil;
One tablespoon of 9% vinegar;
1 tablespoon of sugar and salt.

Wash tomatoes and peppers well. Remove the skin from tomatoes, as it is easier to do this is described in detail in the previous recipe. Remove stems and seeds from peppers. Cut the vegetables into arbitrary small pieces.

Peel the garlic from the husk and disassemble into cloves.

Twist the tomatoes and peppers in a meat grinder. Put the tomato mass in a saucepan, place on fire and bring to a boil. Add salt, sugar, vegetable oil and vinegar to the pan.

Cook the sauce over moderate heat for 1.5 hours, stirring occasionally. Add garlic, passed through a press or chopped in another way, to the pan. Boil for 10 more minutes. Take a sample and add salt if necessary.

Then transfer adjika to prepared sterilized jars and roll up with lids. Turn over, wrap the jars and leave to cool completely.

For cooking you need:

One kilogram of red, ripe tomatoes;
Two cloves of garlic;
One kilogram of apples;
400 grams of bell pepper;
One tablespoon of salt;
Two tablespoons of vegetable oil;
Two tablespoons of sugar;
Two tablespoons table vinegar;
Ground red pepper to your taste.

Take ripe tomatoes for this recipe, and you can even overripe them. Rinse tomatoes and bell peppers under running water. Remove the seed pod from the pepper. Tomatoes have a skin, this can be done very simply. Take a tomato, make a shallow cruciform incision on the opposite side of the stalk attachment point. Place the tomato in boiling water for 2 minutes, then transfer to cold water. After that, the skin can be easily removed.

Cut vegetables into small pieces.

Apples are best suited for sour varieties, for example, Antonovka. Wash the apples, cut into several pieces, remove the core with seeds.

Pass tomatoes, bell peppers, apples through a meat grinder. Transfer a suitable saucepan, put on the stove. Pour in vegetable oil and cook over low heat for an hour. Don't forget to stir.

Add salt, sugar, chopped garlic to the sauce, ground pepper. Pour in table vinegar, mix. Boil for another 10 minutes. Pour adjika into prepared jars and roll up with lids.

Turn the preservation over, wrap it with a blanket until it cools completely. Such adjika is stored very well in the cellar or pantry.

To make adjika according to this recipe, take:

3 kilograms of ripe tomatoes;
600 grams of carrots;
150 grams of peeled garlic;
600 grams of sweet and sour or sour apples;
600 grams of sweet pepper;
5 pods of hot pepper;
250 milliliters of refined vegetable oil;
Salt will be added to taste.

Wash tomatoes, peppers, apples and carrots thoroughly. For tomatoes and peppers, remove the stalks and cut out their attachment points. Remove the seed pod from the bell pepper. Seeds from hot peppers can not be removed, with them adjika will turn out sharper. Cut tomatoes and peppers into small pieces.

Peel the carrots and also cut into pieces.

Cut the apples into several pieces, remove the middle with seeds.

Twist tomatoes, apples and peppers in a meat grinder. Put the resulting mass of apples and vegetables into a saucepan, put on fire, bring to a boil. Boil for 1.5 hours over moderate heat, stirring occasionally. When the sauce thickens a little, pour in the vegetable oil, mix and cook for another 30 minutes.

Grind peeled garlic with a blender, press or meat grinder. Add it to adjika, mix and boil for another 5 minutes. Next, salt the sauce, adjust to your taste. You can add some sugar.

We lay out the boiling adjika with apples, tomatoes and carrots in sterilized jars, close with metal lids. Turn over, wrap and wait until it cools down. We remove conservation instead of storage - a pantry or a cellar.

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

For example, spicy tomato adjika for the winter, cooked 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, most importantly, add a lot of pepper.

Adjika from tomato for the winter

Ingredients

Red tomatoes - 4 kg;
Garlic cloves - 400 g;
Horseradish roots - 8 pcs.;
Dill and parsley greens - 4 bunches each;
Bulgarian red pepper - 20 pcs.;

Sweet pepper - 10 pcs.;
Hot pepper - 40 pcs.;
Vinegar 9% - 2 cups;
Sugar - 8 tablespoons;
Salt - 8 tablespoons

Instead of table vinegar, if desired, we use apple cider vinegar, take medium-sized horseradish roots, and non-iodized salt.

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

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

We wash the sweet peppers, cut and take out the seeds and cores, remove the stalks.
We wash hot peppers and get rid of the stalks, leaving the seeds inside the fruit.
We remove the husk from the garlic cloves.
We cut the tomatoes into pieces, ridding the fruits of coarse green rods.
We remove the peel from the washed horseradish roots, and cut the roots.
Wash dill and parsley.
We grind the prepared herbal ingredients with a meat grinder, setting a fine grate.
Thoroughly mix the mass with sugar and salt, close and leave for a couple of days.
Pour in the vinegar and, after mixing everything well, pour it into sterile jars.

We roll up the jars and put them in a cool place where bright light does not penetrate. From the indicated amount of ingredients, about 6 liters of product will be obtained.

Spicy adjika with onions and tomatoes

Ingredients

Ripe tomatoes - 5 kg;
Onion turnip - 600 g;
Carrot - 1 kg;
Sweet red pepper - 1 kg;
Garlic - 400 g;

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

For greater spiciness, we take not lettuce onions, but more bitter varieties. It is desirable to use tomatoes with a thin skin.

Some culinary specialists add not only pepper and garlic, but also onions for spiciness to adjika. It makes it sharper and more 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 do delicious adjika for the winter according to a detailed recipe:

We wash the sweet peppers, get rid of the seeds and tails, and turn in a meat grinder.
Cut the washed tomatoes and chop with a meat grinder.
Cut the peeled carrots, twist in the same way.
We do the same with peeled onions, garlic cloves and hot peppers without seeds and stalks.
We put the chopped products in a saucepan, bring to a boil and cook over low heat for half an hour.
Pour in the oil and vinegar, mix 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 be reduced by 1.5 times.

We place finished product in sterile jars, seal and store in the refrigerator. We use this adjika with your favorite dishes and strengthen your health!

Adjika from green tomatoes

Ingredients

Green tomatoes - 4 kg;
Bulgarian pepper - 2 kg;
Hot pepper - 1.2 kg;
Garlic cloves - 300 g;

Sugar - 200 g;
Vinegar 9% - 200 ml;
Salt to taste.

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

How to make spicy adjika from green tomatoes

Adjika according to a simple recipe, feasible even for novice cooks, with the addition of green tomatoes, it turns out no worse than the 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 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 warm for a day, after which we put them in the cellar or refrigerator.

There are many ways to prepare this delicious product, like adjika spicy from a tomato for the winter, but they are all delicious in their own way. If a person has diseases of the kidneys, stomach or intestines, it is better to choose mildly spicy recipes, but if there are no health problems, you can appreciate the most spicy options. In any case, after self-made adjika, no one wants to buy it in a store.

Adjika from tomatoes and peppers for the winter- one of the most common recipes for its preparation, even though it is far from the classic recipe, common in the Caucasus. Adjika from tomatoes and peppers for the winter, step by step recipe which I want to show you today, it turns out moderately sweet and sour and a little spicy due to capsicum.

Of course, the amount of hot pepper can be increased in this recipe if you like hotter adjika. Due to the fact that it is not very burning, it can even be eaten with spoons. Like other types of adjika, it will become good addition to various meat and fish dishes.

In addition, adjika from tomatoes and peppers for the winter is also useful during baking, stewing vegetables with meat. I often add such adjika to kharcho soup or red borscht, which makes the aroma of these dishes brighter. In a word, from tomatoes and pepper it turns out so tasty that you will lick your fingers. As you know, adjika from tomatoes with pepper and garlic for the winter will cook with boiling.

Ingredients:

Bulgarian pepper - 2 kg.,
Tomatoes - 2 kg.,
Garlic - 300 gr.,
Hot chili pepper - 1-2 pcs.,
Sunflower oil - 4 tbsp. spoons,
Salt - 3 tbsp. spoons,
Vinegar - 7 tbsp. spoons
Sugar - 5 tbsp. spoons.

Adjika from tomatoes and peppers for the winter - recipe

Wash the bell peppers, tomatoes and hot chili peppers. Cut the bell pepper pods lengthwise into two parts.

Cut out the seed roll and tail. Rinse the pepper halves under running water. Similarly, prepare the pods of hot peppers.

Remove the skin from the garlic cloves.

Cut the tomatoes into four pieces.

All vegetables for adjika are prepared. Now you need to grind them in a meat grinder or chop in a blender.

Pour the base for adjika into a saucepan.

Boil adjika on low heat for 30 minutes. During cooking, adjika must be stirred to avoid it sticking to the bottom of the pan. After this time, salt the adjika.

Pour in the sugar.

Add sunflower oil.

Pour in table vinegar.

To get a more saturated color of adjika, add dry paprika.

After adding all the ingredients, mix the adjika. Taste it. Cook it for another 15 minutes over low heat.

Adjika from tomatoes and peppers for the winter. Photo

Adjika - National dish Abkhaz and Georgian cuisine. It is a paste hot seasoning, which can be used as a sauce for meat, poultry, fish, vegetables. Usually, tomatoes are used for adjika in combination with hot peppers or horseradish. We will tell you how to cook fragrant and spicy adjika from tomatoes.

Adjika is a spicy, vigorous sauce - an excellent addition to meat and vegetable dishes, which is so highly valued by our men. This vegetable masterpiece, like no other, has been loved and popular for many decades, and it only grows with new ones.

Boiled tomato adjika

Ingredients:

3 kg of tomatoes,
2 tbsp. spoons of sugar
1 glass of vegetable oil,
1-2 heads of garlic,
0.5 kg of onion,
1 kg red or yellow bell pepper
0.5 kg carrots,
4-5 pcs. hot pepper,
2/3 cup wine vinegar
2 tbsp. spoons of salt.

Cooking method:

Pass tomatoes, bell and hot peppers, onions and carrots through a meat grinder.
Wash and clean vegetables.
Peel the bell peppers from the seeds, and remove only the tails from the hot peppers, and leave the seeds - they give additional flavor and sharpness.
Place the vegetables in a thick-walled cauldron, pour vegetable oil, mix and cook for 1.5 hours from the moment of boiling over low heat.
Periodically stir the tomato adjika during cooking so that it does not burn.
Pass the garlic through a meat grinder.
Add garlic, salt, sugar and vinegar to adjika, mix and cook for another 10 minutes. If you add garlic at the beginning of cooking, then its aroma will disappear and you will not get the desired taste.
Spread out boiled adjika from tomatoes in prepared jars, close nylon lids or roll it up if you're going to leave it until winter.
Boiled tomato adjika keeps well in the refrigerator.

Ingredients:

Tomatoes - 1.5 kg;
Bulgarian peppers - 1.5 kg;
Chili pepper - 500 gr.;
Garlic - 400 gr.;
Salt - 2 tbsp. l.

Cooking method:

From the following steps, you can learn how to cook. Tomatoes and Bell pepper washed and cleaned of seeds. The place of the stalk is cut out from the tomatoes.
Then clean the hot peppers and garlic. Grind vegetables in a meat grinder, and then salt and mix.
The resulting mass is placed in a jar and sent to the refrigerator to stand there for a day. After this time, you can open and enjoy your work.

Spicy adjika from tomato

Ingredients:

Tomatoes - 1.5 kg;
Apples with sourness - 900 gr.;
Carrot - 400 gr;
Sweet pepper - 400 gr;
Garlic - 250 gr;
Hot pepper - 7 pods;
Olive oil - 75 gr;
Table vinegar 9% - 75 gr;

Cooking method:

Wash the apples and vegetables, remove the seeds and remove the stalk. Peel the top layer of carrots.
Peel the garlic. Vegetables and fruits are chopped using a meat grinder, without garlic.
Add to the resulting mass olive oil, sugar and salt, boil for 2 hours. Before the end of cooking add vinegar and chopped garlic.
Cooked adjika is placed in jars, previously pasteurized and corked with lids.

Adjika in Russian "Spark"

Ingredients:

Tomatoes - 1 kg
Bulgarian sweet pepper (preferably red) - 1 kg
0.5 kg garlic
1 pack chili pepper (20 gr)
3 tbsp salt
Dried parsley root - 100 gr

Cooking method:

First, garlic, tomatoes, bell peppers must be twisted in a meat grinder.
Then you need to add chili pepper, salt and chopped parsley root, mix and leave for a day, stirring constantly.
Decompose into dry, sterile and chilled glass jars, store in the refrigerator indefinitely.

Adjika from tomato in a slow cooker

Ingredients:

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

Cooking method:

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

Caucasian tomato adjika

Ingredients:

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

Cooking method:

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

Adjika bitter with tomatoes

Ingredients:

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

Cooking method:

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

Adjika from tomato for the winter

The recipe for adjika "Spark" for the winter from tomatoes and peppers can be gleaned from many sources, but the recipe that was prepared back in the middle of the last century is the most delicious.

Ingredients:

Fresh and dense tomatoes - 1 kg;
Horseradish root, garlic and hot pepper 50 g each;
Salt, sugar and vinegar, 20 g each.

Cooking method:

The technology of preparation is simple.
Since electrical household appliances were rare in the last century, everything was twisted using a mechanical meat grinder.
It should be noted that it was this fraction of chopped vegetables that was the most suitable for harvesting.
So to repeat classic recipe adjika "Spark" is better to use a meat grinder.

Adjika with tomato without cooking

Ingredients:

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

Cooking method:

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

Caucasian adjika from tomato

Ingredients:

Tomatoes - 3 kg
Red bell pepper - 300 g
Carrot - 150 g
Sour apples - 150 g
Garlic - 180 g
Hot pepper - 1 small pod
Vegetable oil - 1/3 cup
Ground coriander - 1 teaspoon
Ground allspice - 1/2 teaspoon
Parsley and dill - 1/2 bunch each
Salt - 2-3 teaspoons
Sugar - 1 teaspoon

Cooking method:

Ripe fleshy tomatoes (a cream variety is well suited) are sorted out, washed thoroughly and cut into pieces that are convenient for grinding in a meat grinder. My tomatoes were small, so I cut them into just two pieces. We cut out the places of attachment of the stalks.
Wash apples, bell peppers and carrots. We clean the carrots, remove the seeds from the bell pepper, and remove the seed box from the apples. I think that these explanations are unnecessary, but I made them just in case, for completely inexperienced cooks. Cut into pieces.
We clean the garlic, wash the fresh herbs and dry them slightly. hot pepper also wash and remove the seeds. How much hot pepper to take depends on the taste and the sharpness of this very pepper, so try the pepper before adding it to adjika if you don’t want it to turn out too vigorously. If the pepper is picky, then you can add not a whole pod, but a half.
Now we begin to gradually grind all the cooked ingredients in a meat grinder. First, we pass the tomatoes through a meat grinder.
When all the tomatoes are mashed, pour it into the multicooker bowl, turn on the Frying or Baking mode for 1.5 hours. We do not close the lid so that excess moisture leaves better. Let the tomato puree boil well.
And we ourselves continue to work with a meat grinder: we scroll apples, carrots and bell peppers. Set aside, covered with a lid.
Grind garlic, hot pepper and herbs. Close carefully so that the aroma does not fade. We don’t need a meat grinder anymore, it can be disassembled and washed.
When a few minutes remain before the end of the regime, and the tomato mass boils away more than half, add rolled apples, carrots and bell peppers to the adjika. Let's boil.
Then add vegetable oil. I don’t like it when there is too much oil in adjika, so I add a third, or even a quarter of a glass.
We start the multicooker again for another 1 hour, but already in the Extinguishing mode. At the same time, I also do not close the lid, so that the adjika in the slow cooker turns out to be thicker. Occasionally it does not hurt to stir the adjika.
Add sugar, salt, allspice, coriander to the garlic with herbs.
Add this mixture to adjika 15-20 minutes before the end of cooking.

Classic adjika for the winter

Ingredients:

Tomatoes - 1.5 kg;
Bulgarian pepper (any color and variety) - 2-3 large pieces;
Apples of the Antonovka variety (or any other variety with sourness) - 2 kg;
Garlic - 1 fairly large head;
Salt to taste;
Greens to taste - cilantro, parsley, dill, lovage, celery (a bunch of each or in any other combination);
Spices: peppercorns and powder, cloves, paprika, oregano, bay leaf.

Cooking method:

We thoroughly wash vegetables, apples and herbs.
Let dry or wipe dry kitchen towel or a microfiber cloth.
We clean the peppers from the stalk and seeds. Cut first into strips, then into cubes. Grind in a blender or meat grinder.
We place the resulting mass in the multicooker bowl.
Plunge the tomatoes in boiling water for a minute, remove the skin. Grind in a blender or meat grinder.
Add to bowl with peppers.
Peel apples.
Cut into slices.
Grind in a blender or pass through a meat grinder.
Chop the herbs and garlic.
Having combined all the ingredients in a multicooker bowl, add spices and put on the stewing program for 1.5-2 hours.
During this time, sterilize and dry the jars with lids, prepare the tool for rolling.
After the time has elapsed, pour the adjika into jars, pasteurize if necessary, putting it in boiling water for a while directly in the jars, or in the oven. Roll up canned food.

Homemade tomato adjika

Ingredients:

tomatoes - 2.5 kg
carrots - 1 kg
bell pepper - 1 kg
apples - 1 kg
sugar - 1 cup
salt - 1/4 cup
vegetable oil - 1 cup
vinegar 9% - 1 cup
garlic - 300 gr.
chili pepper to taste

Cooking method:

Wash and clean all vegetables. Naturally, we remove the cores from apples, the partitions and seeds from peppers. After that, we chop all the vegetables in turn. Here you can use a meat grinder or blender. The blender turns out quite finely, so I prefer an electric meat grinder.
Place chopped vegetables in large saucepan bring to a boil and simmer for about 1 hour.
Pour sugar, salt, vegetable oil and vinegar into the vegetable mass
Finely chop the garlic (you can also pass it through a meat grinder), and also add it to the almost ready adjika
For spiciness, add hot pepper if desired and to taste. We love it spicier, since adjika.
Cook for another 5 minutes and place in sterilized jars.

Raw adjika from tomato

Ingredients:

tomatoes - 1 kg
bell pepper - 2 kg
garlic - 200 gr.
red hot pepper - 250 gr.
vinegar 9% - 200 gr.
sugar - 5 tbsp. l.
salt - 5 tbsp. l.

Cooking method:

All vegetables are washed, peeled and chopped with a blender.
We chop the garlic.
Pass through the blender tomatoes, sweet and bitter peppers
Tomatoes, sweet and bitter peppers are cleaned, cut into pieces and chopped with a meat grinder or blender. Tomatoes, bell peppers, hot peppers, onions and apples are passed through a meat grinder. Sometimes it happens that hot pepper is difficult to grind in a blender, gets stuck - add to it a few tomatoes and the process will go easier
Finally, add sugar, salt and vinegar.
We mix everything well and put it in sterilized jars.
You can store such adjika and any other dishes, but then it will be stored much less. with tomatoes and bell pepper I don’t risk storing adjika for more than a month without sterilization - it can ferment. Read more:
Spicy, of course, adjika is obtained, because here we will add hot pepper, and horseradish, and vinegar. But in my family they like spicy, so we also prepare burning adjika. In the end, you can always determine the amount of hot pepper, horseradish and vinegar yourself in order to get a sharpness and acid that is comfortable for your stomach.

Simple adjika for the winter

Ingredients:

tomato, 2 kg
carrots, 3 pieces
bell pepper, 1 kg
hot pepper, 5 pieces
garlic, 7 cloves
sugar, 2 tbsp. l.
salt, to taste
greens, to taste
vegetable oil, 1 stack.

Cooking method:

Wash all vegetables.
Cut the tomatoes into 2 or 4 parts, cut off part of the stalk.
Peel sweet and spicy peppers from seeds and stalk.
Peel the carrots and cut into small pieces.
Finely chop the garlic and herbs with a knife.
Grind all vegetables in a meat grinder or chopper.
Pour vegetable oil into the pan, add all the vegetables, except garlic, herbs and spices.
We put on the stove, bring to a boil, reduce the heat and stir constantly, cook until the desired density (let the excess liquid evaporate)
When the mixture is brought to the desired density, we introduce greens, garlic, spices and cook for another 10 minutes.
Pouring ready mix in sterilized jars, twist, wrap until completely cooled.