Homemade adjika recipe from tomatoes. Spicy pepper seasoning with horseradish is a great way to harvest

Exists great amount ways to cook adjika from tomatoes. Recipes can be selected, depending on the skill level of the hostess, both quite simple and more complex. How is the most prepared tasty adjika from Best Recipes collected in our article. But I want to note the fact that each of us has different taste preferences. Therefore, it is not necessary to argue that it is the workpiece prepared according to a certain recipe that is the most delicious. They are all "the most delicious" to some extent. And the choice is yours.

Adjika "Home comfort"

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

List of ingredients:

• about two kilograms of tomatoes;
• one kilogram of apples (variety is unimportant);
• one kilogram of carrots;
• one hundred grams of hot pepper;
• one hundred and fifty milliliters of vinegar;
• one hundred and fifty grams of sugar;
• two hundred milliliters of sunflower oil;
• two hundred grams of garlic;
• fifty grams of salt.

The main role in this recipe is given to tomatoes, since they, interacting with seasonings, give extraordinary taste. It follows from this that the tomatoes must be neither green nor sluggish.

Cooking method. From pre-washed tomatoes, it is necessary to cut the stalks. Further, if the tomatoes are small, then they are cut into two parts, if large, then into four parts. Apples are peeled and the core is removed. Carrots need to be washed and peeled. Seeds are removed from sweet and hot peppers. Grind everything with a meat grinder, and then transfer the resulting mass to a bowl with a thick bottom or a cauldron. After that, everything is thoroughly mixed with a wooden spoon, and then placed on the stove. Adjika is cooked for 60 minutes, but at the same time it should be constantly stirred. Already at the end (about seven to ten minutes before the end) you need to add garlic, vinegar. After that, the dish is mixed again, boiled well and poured into jars.

Adjika with horseradish

Required Ingredients:

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

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

Adjika with garlic and tomatoes

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

Required Ingredients:

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

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

Adjika "Kyiv"

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

Required Ingredients:

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

First you need to wash all the vegetables. The pepper is de-seeded and the core is cut out. Then the peel is removed from the tomatoes (to make this faster and easier, it is recommended to pour boiling water over the tomatoes for five to seven minutes). After that, all the vegetables are chopped in a meat grinder. Oil, sugar, salt, spices are added to the resulting mass. Next, the resulting mixture is placed on the stove and cooked until the desired density is obtained. After it immediately needs to be poured into pre-prepared containers. It is best to store in a cool place - a refrigerator, basement, cellar.

Adjika in Armenian

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

Required Ingredients:

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

Method of preparation: vegetables need to be washed and cleaned from seeds and core. Garlic, peppers and tomatoes are ground in a meat grinder. Salt is added to the resulting mass. Then the dish must be left in enamelware for ten to fifteen days. This time is necessary for adjika to ferment, and every day it needs to be stirred. It is important to remember that tomato juice should be drained before garlic and pepper are added to the dish. If this is not done, then adjika will seem undersalted.

Adjika "Restless Sinner"

This recipe is perfect for lovers of "thrill" sensations. Having tried such adjika, everyone will appreciate its peppercorn.

Required Ingredients:

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

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

Adjika "Vigorous"

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

Products:

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

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

Adjika "Adjarian"

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

Required products:

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

Wash vegetables. Next, the tomatoes must be rid of the core and stalks, the pepper is cleared of seeds. Then you need to divide the tomatoes, bell peppers and onions into 2-4 parts. All ingredients are scrolled in a meat grinder. After that, vegetable oil, salt and pre-chopped garlic are added. Everything is well mixed with a wooden spoon and put on fire. Cooking time - two hours. Stir periodically. After cooking, the dish must be decomposed into jars and rolled up.

Adjika "Home"

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

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

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

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

Reflecting on the question of what is the most delicious adjika, it is necessary to remember the fact that taste qualities the preparation you have prepared depends entirely on the number of proportions of seasonings and auxiliary ingredients. When preparing it, you can safely show your imagination and add something from yourself to the existing recipe. If the experiment was a success, then next time you can harvest a large number of jars with tasty and healthy adjika.

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:

1. We scroll everything in a meat grinder and cook over low heat under the lid for 1 hour or a little more, stirring occasionally.
2. 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.
3. 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:

1. Pass all ingredients through a meat grinder. Transfer to a saucepan and cook for 1 hour from the moment of boiling.
2. 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.
3. Mix everything well and put into hot jars.
4. Store in a cool place.
5. 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:

1. Pass all the vegetables through a meat grinder, mix well and cook for 3 hours over low heat under the lid.
2. 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:

1. Wash all vegetables, peel, cut into pieces and pass through a meat grinder.
2. Cook in a large aluminum pot for 1.5 hours, stirring constantly.
3. Then add to the total mass: 150 g - salt, 150 g - sugar, 200 g - vegetable oil and start cooking.
4. 150 g - add vinegar 6% 30 minutes before the end of cooking.
5. 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.
6. 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:

1. Peel the pepper from the seeds and, together with the rest of the herbs, pass through a meat grinder.
2. 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.
3. 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:

1. Pass all the ingredients through a meat grinder, salt and leave in an enamel bowl for 10-15 days, so that the mass ferments, not forgetting to stir it daily.

Consider one subtlety - you should salt the 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:

1. Cut the green tomatoes into pieces, salt and leave for 6 hours to remove the bitterness. Then drain the juice.
2. Sweet pepper, quince, carrots, zucchini, onion- pass through a meat grinder. Mix everything and cook for 1 hour.
3. Then put chopped garlic, finely chopped or minced greens and hot pepper. Cook for 1 more hour.
4. Then add vegetable oil, sugar, salt. Let it boil 3 times.
5. 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:

1. Pass pepper and garlic through a meat grinder. Add spices. Sometimes finely crushed walnuts.
2. 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, in this case, are not important.

Real adjika has nothing to do with apples, carrots and tomatoes.

1. Red pepper, more than half of the entire mixture, pass through a meat grinder.
2. Add dry cilantro, suneli hops, Imereti saffron.
3. Walnuts need to be finely ground, but not very much. Nuts improve the taste.
4. 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:

1. 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.
2. Season the missed mass with oil, sugar, salt, spices. Boil for 2-3 hours until desired consistency.
3. 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.

Adjika occupies one of the leading positions among hot and spicy seasonings. It belongs to the Caucasian cuisine, known for its love for hot snacks. Traditional adjika has the simplest composition: it includes only hot pepper, salt and spices. Moreover, so much salt is added that the finished seasoning can be stored for a long time even under not the most favorable conditions. However, today the presence of a refrigerator in every home has allowed us to slightly deviate from traditions and make adjika less salty, but just as hot and fragrant. It is clear that a seasoning made from only one hot pepper cannot serve as an independent snack, so the classic adjika recipe has undergone significant changes. Among homemade adjika recipes, popular are those that involve the use of sweet peppers, tomatoes, other vegetables, and fruits. Moreover, the preference of the hostess is given to variations that allow you to prepare adjika for the winter.

Cooking features

A variety of recipes for homemade adjika makes it possible to prepare it, including for the winter, even for inexperienced housewives. However, they may need advice from experienced chefs.

• For traditional adjika you need to choose the hottest varieties of pepper, and before grinding it can be slightly dried.
• The seeds are the most pungent in peppers. If you want a snack with a slightly milder taste, it is better to remove them.
• If spices are fried in a dry frying pan before adding to the appetizer, adjika will have a richer flavor.
• When processing a large amount of hot pepper, you can get burned. Therefore, you need to work, protecting your hands with disposable gloves. So that pepper vapors do not cause respiratory irritation, it is better to peel peppers in cool water.
• To prepare adjika according to any of the recipes, it is advisable to use enameled containers and wooden spoons. You can replace them with stainless steel dishes, but not with aluminum. There is a lot of vitamin C in pepper, and ascorbic acid can react with aluminum, which, when oxidized, releases harmful substances.
• Majority popular recipes homemade adjika includes tomatoes. Before use, they must be cleaned of the skin. This is easy to do if, after cutting the tomatoes crosswise, lower them for a couple of minutes in boiling water. After such a manipulation, the tomatoes only need to be cooled by shifting them with a slotted spoon into a basin of cold water, and then remove the skin from them by pulling it by the tips around the incision.
• Whether or not to chop the tomatoes before mixing with the rest of the ingredients is debatable. Most recipes involve grinding them with a meat grinder or blender. However, some housewives prefer pieces of tomatoes to come across in adjika. In this case, it is enough to cut them into medium-sized pieces of arbitrary shape.
• If adjika is prepared for the winter, it must be laid out in sterilized jars, regardless of the temperature at which the snack will be stored. Banks must also be hermetically sealed. To do this, use either metal covers, rolled up with a special key, or screw ones. Lids must be boiled before use.

Classic adjika recipe

Composition (per 0.5 l):

• spicy Bell pepper- 1 kg;
• garlic (optional) - 1 head;
• cilantro - 20 g;
• dill - 10 g;
• basil - 10 g;
• savory - 10 g;
• salt - 40 g;
• pomegranate juice (optional) - until the desired consistency is obtained.

Cooking method:

• Wash and dry the peppers. In the Caucasus, for this, they lay it out in a well-ventilated place and wait 2-3 days. You can do the same or use an oven to speed up the process.
• Cut off the stalks of the peppers - they are not needed.
• cut the pepper small pieces. To get an authentic taste, it is better not to remove the seeds.
• Peel the garlic, cut each clove into several pieces.
• Finely chop the greens.
• Divide all products into several parts, not necessarily equal.
• Put one part of each product, add a part of salt and grind everything with a pestle. To make real Caucasian adjika you need to grind the ingredients in exactly the indicated way, otherwise the consistency of adjika will not be quite the same as that of the traditional Caucasian seasoning.
• In the same way, chop the remaining products in parts.
• Mix everything, if desired, dilute to the consistency you need. pomegranate juice or table wine.

It remains to decompose the adjika into clean jars, close them tightly and put them in the refrigerator - heat treatment products classic recipe cooking adjika is not provided. You can store it for a long time, even all winter, but only in the refrigerator.

Adapted recipe for Caucasian adjika

Composition (per 0.5 l):

• hot capsicum - 0.3 kg;
• sweet pepper - 0.7 kg;
• garlic - 1 head;
• cilantro - 50 g;
• purple basil - 20 g;
• salt - 40 g.

Cooking method:

• Wash the peppers. Pat them dry with paper towels. Cut off the stems. Cut the fruit lengthwise and remove the seeds from them. Cut into small pieces. You need to do this with all varieties of pepper: both hot and Bulgarian.
• Grind both types of pepper with a blender. It is acceptable to use a meat grinder, but it should be borne in mind that in this case adjika will have a coarser consistency.
• Finely chop the cilantro and basil with a knife.
• Peel the garlic cloves and chop them in the same way as the peppers.
• Mix pepper with garlic and salt. Stir until the salt dissolves.
• Add chopped herbs, stir.
• Sterilize jars that have a small capacity (you can use jars from under baby food) and covers for them.
• Arrange adjika in jars, cork and put in the refrigerator.

Caucasian adjika can be used as a seasoning right away, but it’s better to let it brew for 30-40 days - gourmets say that in this case it will be tastier.

Georgian adjika with walnuts

Composition (per 0.65–0.75 l):

• bell pepper - 0.75 kg;
• nuclei walnuts- 0.25 kg;
• garlic - 1 head;
• chili pepper - 3 pcs.;
• hops-suneli - 10 g;
• cinnamon - a pinch;
• salt - 40 g;
• coriander - 10 g.

Cooking method:

• Wash the peppers, peel them from the seeds and cut into pieces, turn through a meat grinder.
• Do the same with garlic and walnuts.
• Mix the pepper puree with the nut-garlic mass. Stir with a blender to get a more fluid consistency.
• Add spices and salt. Stir again with a mixer or blender. You need to stir for at least 5 minutes, otherwise the salt may not have time to dissolve.

It remains to pour adjika into sterilized bottles, screw them up and store them in the refrigerator.

Adjika in Armenian

Composition (per 3 l):

• tomatoes - 3 kg;
• hot pepper - 0.25 kg;
• garlic - 0.5 kg;
• salt - 20 g.

Cooking method:

• Wash, pour boiling water over the tomatoes and peel. Cut into pieces and beat with a blender.
• Salt tomato puree and mix well.
• Prepare the garlic and pepper, chop them with a meat grinder and mix with the tomato mass. It is important to salt the tomatoes before adding other ingredients, otherwise they will be almost tasteless later.
• Place the resulting mixture in an enameled container and leave for 2 weeks in a cool place. Stir it daily.
• After 10-14 days, pour adjika into glass jars, close them tightly and refrigerate.

Don't worry about the tomatoes turning sour - if done right, this won't happen.

Adjika with horseradish for the winter

Composition (per 4.5–5 l):

• tomatoes - 2 kg;
• sweet pepper - 2 kg;
• hot pepper - 1.5 kg;
• garlic - 100 g;
• horseradish roots - 100 g;
• sugar - 20 g;
• salt - 40 g;
• table vinegar (9 percent) - 100 ml.

Cooking method:

• Wash and pat vegetables dry with a towel.
• Clean up the hell.
• Remove the seeds from the peppers, cut the peppers themselves into pieces.
• Tomatoes, doused with boiling water, peel. Cut each into 6-8 pieces.
• Turn all vegetables together with horseradish through a meat grinder, mix with salt and sugar.
• Put the pot with vegetables on low heat, cook them for 5 minutes, stirring to dissolve the salt and sugar. Leave for 2-3 days in a dark, cool place to infuse.
• After the specified time, pour in the vinegar, mix.

After that, adjika should be laid out in prepared jars, tightly closed and put away in the cold, for example, in the refrigerator. Adjika prepared according to this recipe can be left for the winter, but only in a cool place.

Homemade adjika with apples for the winter

Composition (per 3 l):

• tomatoes - 3 kg;
• sweet pepper - 1 kg;
• sour apples - 0.5 kg;
• carrots - 0.2 kg;
• garlic - 0.2 kg;
• hot pepper - 0.2 kg;
• vegetable oil - 0.25 l;
• salt - 60 g.

Cooking method:

• Pour boiling water over the tomatoes, peel and cut into small pieces, put on the bottom of a capacious enamel pan.
• Wash the apples, cut out the core. You can clean them if you want, but it's not necessary. Turn the apples through a meat grinder or chop in another way. For example, you can simply rub them.
• Remove the stalks and seeds from the peppers, grind them with a blender or meat grinder.
• Peel and finely grate the carrots.
• Crush the garlic with a hand press or chop in any other way.
• Mix all the ingredients, pouring oil into them and adding salt, with chopped tomatoes.
• Put the pot on the fire and cook for 2 hours. During this time, the volume of the snack will decrease significantly, but it will have a richer taste. Stir constantly so it doesn't burn.
• Sterilize the jars and fill them with adjika. Seal.

Adjika prepared according to this recipe can be stored at room temperature, so many housewives prefer to cook it.

Adjika is one of the most hot snacks of those that are prepared for the winter. Cooked by traditional recipe adjika serves as a condiment. Adjika, which is dominated by tomatoes, is used as a sauce or even as an independent snack.

Adjika - spicy sauce who came to us from Georgia and Abkhazia. However, Russian adjika bears little resemblance to the traditional one, since it does not include tomatoes. In the usual Russian adjika, just the opposite, tomatoes are the main ingredient and many variations on the theme of cooking. And all the housewives prepare adjika in their own way: they add onions, carrots, walnuts, horseradish to it, green apple and so on. I cook adjika according to my grandmother's recipe, and of all the ones I tried, this recipe is my favorite. This adjika is prepared from fresh meaty tomatoes and sweet peppers, due to which raw adjika turns out to be very tasty and fragrant. It is stored in the refrigerator in small jars. Very common with us boiled adjika, which, unlike raw, can be rolled into jars.

And here is a little secret on how to cook the most delicious raw adjika: tomatoes should be taken ground, fleshy, dark red in color, with a pronounced aroma. Such tomatoes usually ripen in September-October, at which time you can find the most fragrant bell pepper on the market. Adjust the spiciness of adjika to taste by adding chili and garlic to last turn.

Raw Adjika Ingredients:

• 2 kg meaty;
• 1 kg sweet;
• 300 g;
• 2 chili peppers;
• 3 tbsp salt;
• 4 tbsp Sahara;
• 160 ml 9% vinegar;
• 5 tbsp refined vegetable oil.

Recipe for spicy raw adjika

1. We disassemble the head of garlic into cloves. Pour boiling water over them and drain the water after 3 seconds. This will help us peel the garlic quickly and easily.

2. Peel the garlic.

3. Pour boiling water over the tomatoes and leave for 5-7 minutes. This procedure will help to painlessly peel tomatoes from hard skins.

4. In the meantime, peel the sweet pepper from the seeds and stalk, cutting each in half.

5. Remove the skin from the tomatoes.

6. Tomatoes, bell peppers, garlic and chili peppers, peeled from the stalk, are passed through a meat grinder.

7. Add 3 tbsp. salt, 4 tbsp. sugar, 160 ml of 9% vinegar and 5 tbsp. refined vegetable oil. We mix everything.

8. We sterilize the jars and pour clean jar lids several times with boiling water. Pour raw adjika into jars and close with ordinary plastic lids. You need to store raw adjika in the refrigerator, and it can stand right up to spring.

9. Raw homemade adjika from fresh tomato, garlic and bell pepper is ready! Bon appetit!

Adjika is considered a national Abkhaz delicacy, but its recipe is firmly rooted in every country. The dish can be prepared as a sauce and dry seasoning, it all depends on personal preference. Adjika is based on plums, tomatoes, apples. An obligatory component is chili pepper or horseradish, they give the dish the desired spiciness. Often, adjika contains spicy herbs, they allow you to achieve a refined aftertaste. The sauce is served with fish and meat dishes, he rightfully takes pride of place on the kitchen table of every family.

Traditional adjika recipe

Abkhaz cooking technology is considered the basis of the basics, so it makes sense to consider it first. By national recipe tomatoes are not added, rich color is achieved due to hot red pepper.

• red pepper (hot) - 0.9 kg.
• rock salt - 60 gr.
• garlic - 525 gr.
• a mixture of coriander, dill seeds, suneli hops - 65 gr.

1. put on latex gloves to protect your hands from burns. If desired, you can make adjika less spicy by taking not 900 gr. red pepper, and 400-500 gr. In this case, it can be replaced with paprika, judge by the desired result.
2. Separate the stalks from the peppers, wash the pods and remove the seeds. Pass the components through a meat grinder several times (you can use a blender). Do the same manipulations with fresh garlic, having previously cleaned it of the husk.
3. Mix pepper and garlic porridge with ground spices (suneli hops, coriander, dill seeds), add salt. Mix with a fork until uniform consistency, if desired, add more cilantro and fresh chopped dill.
4. The classic cooking technology does not require cooking. Store adjika in the refrigerator for no longer than 5 months. Choose glass or plastic container with tight-fitting lid.

Adjika with tomato paste

• chili pepper - 165 gr.
• fresh plum - 2.2 kg.
• fresh tomatoes - 600 gr.
• oil (preferably olive) - 125 ml.
• tomato paste - 220 gr.
• table salt - 60 gr.
• dill - 1 bunch
• Bulgarian pepper - 350 gr.
• granulated sugar - 145 gr.
• garlic - 300 gr.

1. You can take it on request more tomatoes(for example, 700 gr.). Wash the plums, remove the stones, rinse with water again and dry with paper towels.
2. Remove the stalks from the bell pepper, cut, clean the cavity from the seeds and rinse. Put on rubber gloves, wash and clean the chili peppers and pat dry.
3. Peel the garlic, rinse the dill with water and chop it coarsely. Turn on the blender, first chop the fruits of the plums in it, then remove the porridge and move it into a deep bowl.
4. Now cut the tomatoes into cubes, after removing the inedible parts. Pass the tomatoes through a blender. When they turn into porridge, add chopped chili, bell pepper, dill and peeled garlic.
5. Take a deep dish with thick walls and a bottom, move the porridge from tomato, bell pepper, chili, garlic and dill into it. Add chopped plums, put on a slow fire.
6. Boil the mass for about 50-60 minutes, during which time it will boil down. Add tomato paste, salt, butter, sugar, mix, simmer for another 1.5 hours at low power.
7. After the allotted time, turn off the burner, pour the mixture into sterilized jars, roll up. You can skip the last step by packing adjika in glass containers. Duration of storage in the refrigerator - 6 months.

• carrots - 900 gr.
• sweet and sour apples - 1.1 kg.
• tomatoes - 2.6 kg.
• chili - 200 gr.
• Bulgarian pepper - 1.4 kg.
• rock salt - 25 gr.
• granulated sugar - 130 gr.
• vinegar solution (table, wine or apple) - 110 ml.
• garlic - 220 gr.
• horseradish - 200 gr.

1. Wash all fruits and vegetables. Remove the core and stalks from the apples, chop the fruits orange slices. Remove seeds from bell pepper, cut into pieces. Wash the tomatoes, cut the stalks, peel the carrots.
2. Put on gloves, rinse the chili under running water, remove the seeds, you won't need them. Remove the husk from the garlic, divide the head into individual cloves.
3. Place bell peppers, garlic, tomatoes, carrots, apples in a blender bowl, chop until porridge. Transfer the mass to a thick-bottomed saucepan, put on a slow fire.
4. The duration of cooking is 1 hour, during this period you need to grind chili in a meat grinder or blender, and then mix it with horseradish.
5. After the specified period, add the power of the burner to the middle mark, send hot pepper with horseradish to the pan. Simmer for another 45 minutes, then add salt and sugar, pour in vinegar.
6. Bring the mass again until bubbles appear, leave for 10 minutes. wash glass jars with soda, dry. Pack up finished product in a container, roll up or screw on the lids. After cooling, move the adjika to the refrigerator or cellar.

Adjika with plums

• sugar - 185 gr.
• plums - 4.3 kg.
• chili pepper - 110 gr.
• dill - 1 bunch
• parsley - 1 bunch
• fine salt - 90 gr.
• tomatoes - 1.8 kg.
• garlic - 280 gr.

1. Place the plums in a colander, wash thoroughly to remove the whitish cast. Cut into 2 parts, remove the bones. Put on gloves, rinse the chile under cold water, remove the seeds and cut off the stem.
2. Now peel the garlic, you can replace it with white onions or table horseradish. Wash the tomatoes, cut into cubes, remove the inedible parts.
3. Mix plum pieces with chili, tomatoes, garlic/onions. Send vegetables to a blender or pass 3 times through a meat grinder. Pour the porridge into a thick-bottomed saucepan, put on fire.
4. When bubbles appear, reduce the power to a mark between the minimum and average. Pour in the sugar fine salt, cook until the granules dissolve, stir constantly.
5. The duration of languor is 1.5 hours. After 15 minutes, add chopped dill and parsley, after cutting the branches from them. While the mass is cooking, sterilize the jars and lids for further twisting.
6. After the specified period has expired, pour the finished adjika into containers, twist. Turn the container upside down, cool at vivo. Move to storage in the basement, refrigerator or cellar.

• Bulgarian pepper - 1.2 kg.
• ripe plum tomatoes - 2.8 kg.
• chili pepper - 30 gr.
• garlic - 280 gr.
• granulated sugar - 30 gr.
• table vinegar (concentration 9%) - 65 ml.
• salt - 55 gr.

1. In the end, you will get 3 liters of finished adjika. The composition will not be too spicy due to the small amount of chili pepper, if desired, the amount can be reduced.
2. To prevent the end product from being runny, wash the tomatoes and dry them. Then chop into slices, transfer to a colander and leave over the dishes, during this period the juice will drain.
3. Remove the seeds and stems from the chili, and do the same with the bell pepper. Chop the vegetables into slices, move to a blender along with the tomatoes. Scroll to the state of porridge, add the garlic and chop again.
4. Pour granulated sugar and salt into the finished composition, pour in the vinegar solution. Place the finished gruel in a saucepan, cook for about 1.5 hours, stirring occasionally. After that, pour into sterilized containers, roll up.
5. Turn the container upside down, wait until it cools at room temperature. Take the finished adjika to a place for long-term storage, ideal option considered cellar or refrigerator.
6. The composition can be consumed after 3 days after preparation. The shelf life is 3 months, subject to optimal temperature regime(10-12 degrees).

Adjika with beets

• granulated sugar - 110 gr.
• garlic - 60 gr.
• drinking water - 265 ml.
• vegetable oil - 260 ml.
• beets - 1.9 kg.
• bell pepper - 260 gr.
• tomatoes - 750 gr.
• chili - 2 pods
• onion - 230 gr.
• vinegar essence - 40 ml.
• salt - 30 gr.

1. The technology of preparation differs from all others with a sweet, spicy aftertaste, which is achieved due to the contained beets and chili peppers.
2. Wash, peel the beets, cut them into cubes and place in a blender (you can scroll 3 times in a meat grinder). Peel the chili, remove the leg and seeds, mix with sugar and salt. Send this mixture to a blender, scroll along with the beets.
3. Remove the previous mass, transfer it to the bowl. Peel the tomatoes, remove the skin if possible. Remove the seeds from the cavity of the bell pepper, cut off the legs. Scroll the tomatoes and peppers in a meat grinder 2-3 times.
4. Peel the onion, chop it into very thin half rings. Fry in a hot frying pan with the addition of sunflower oil (until golden brown). Add tomato and bell pepper porridge to the pan, pour in water. Simmer the mass for a quarter of an hour.
5. Put into a saucepan beet composition, send the frying to the container. Put on fire, cook for about 45 minutes under the lid. Stir occasionally so that the mass does not burn to the walls.
6. Pour in 10 minutes before done. vinegar essence, add minced garlic. Pour the mixture into jars, seal tightly or screw on plastic lids. Leave to cool, then move to the cold for storage.

• tomatoes - 550-600 gr.
• chili pepper - 40 gr.
• bell pepper - 200 gr.
• fresh dill - 1 bunch
• fresh parsley - 1 bunch
• sugar - 20 gr.
• salt - 20 gr.
• wine vinegar - 200 ml.
• grated horseradish - 80 gr.
• seasonings - to taste
• garlic - 1 head

1. Wash the tomatoes, pour boiling water over them, remove the peel. Cut the tomatoes in half, remove the seeds. Do the same with bell and chili peppers. Peel the garlic from the husk, divide the head into teeth.
2. Pass garlic, tomatoes, chili and bell pepper through a blender or meat grinder. Grate the horseradish in advance, add to the cooked pasta.
3. Stir until smooth, transfer to a deep bowl, wrap the container cling film. Send to the refrigerator for 20 hours. Take out and stir when done.
4. Now add sugar, salt, add spices to taste. Wash and dry parsley with dill, chop, mix with vinegar. Add mass to the previous mixture.
5. Pack ready-made adjika in small jars, store in the refrigerator or cellar for no longer than 3 months. Serve with meat, fish, side dishes, seafood.

Consider cooking adjika based on ripe plums, tomatoes, bell or chili peppers. Add your favorite spices as desired, make a sauce with beets, apples, horseradish or tomato paste.

Video: adjika from zucchini