Adjika for the winter - the best adjika recipes from tomato and garlic. How to make spicy adjika

Adjika for the winter - the best adjika recipes from zucchini, tomatoes and garlic. How to prepare the most delicious homemade adjika so that you can pamper your family all winter with a fresh, aromatic seasoning made from ripe, sun-filled vegetables. Both an experienced housewife and a novice hearth keeper can prepare a piquant, spicy adjika for the winter using step-by-step recipes with photos.

Adjika for the winter - the best recipes for different types of adjika

A real Abkhazian or Georgian spicy and aromatic seasoning with a refined and recognizable taste of tomatoes and/or peppers can be prepared for the winter according to a variety of recipes. This unusual pasta with the addition of spices and herbs will make the taste of many dishes more expressive and interesting. There are a huge number of ways to prepare adjika from tomatoes. Recipes can be selected depending on the skill level of the housewife, both quite simple and more complex.

How to prepare the most delicious adjika from tomatoes for the winter? The best recipes are collected in our article. But I would like to note the fact that each of us has different taste preferences. Therefore, there is no need to say that the preparation prepared according to a certain recipe is the most delicious. They are all, to some extent, the “tastiest”. And the choice is yours. An aromatic sauce of a paste-like consistency, usually red in color, distinguished by its sharpness and piquancy, is usually called adjika.

Adjika for the winter - best recipes

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

And Georgian cuisine is characterized by the use of cilantro. Nowadays, the classic composition of adjika has undergone many changes. What is not added to it: tomatoes, eggplants, carrots, zucchini, apples, walnuts.

The best adjika recipes - preparations for the winter

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

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

Homemade adjika -
recipe for the most delicious homemade adjika

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

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

Adjika from tomato and garlic - classic recipe

Ingredients:

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

Cooking method:

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

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

Most modifications to the adjika recipe are associated with the desire to diversify the taste and the need to store spicy adjika at home. Spicy homemade adjika is not in vain considered the best seasoning for meat.

Adjika - adjika recipes at home

You can prepare such a snack in different ways and with different ingredients, which will determine its taste. For example, fresh and spicy adjika is obtained without cooking. Tomatoes, bell peppers, and apples are often used to prepare it. With nuts you can prepare classic adjika with a pleasant aroma.

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

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

Video recipe “Adjika for the winter”

Adjika from tomato and garlic without cooking

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

Ingredients:

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

Cooking method:

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

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

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

Adjika from zucchini for the winter - the best recipes

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

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

Adjika for the winter in Abkhazian style - the best recipe

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

Ingredients:

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

Cooking method:

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

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

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

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

Adjika from zucchini with apples for the winter

Ingredients:

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

Cooking method:

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

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

Zucchini adjika - recipe

Spicy aromatic adjika can be prepared not only in the classic way - from hot and sweet peppers, tomatoes and garlic, but also using ordinary zucchini. This vegetable is unique: possessing an amazing bouquet of beneficial properties, it has a neutral taste and smell, which means it can easily be combined with almost all vegetables, spices, herbs and even fruits.

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

Classic video recipe “Adjika from tomato and garlic”

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

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

Adjika from zucchini “Original”

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

Ingredients:

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

Cooking method:

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

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

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

Adjika from tomato and garlic - the best recipes

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

Especially busy housewives will love the simple recipe for adjika, which does not require cooking, and your pantry will be replenished with new original preparations. By following the recipe, you can prepare an extremely tasty, aromatic and Caucasian-style spicy seasoning with your own hands - you’ll just lick your fingers!

Adjika from zucchini with tomatoes - classic recipe

Ingredients:

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

Cooking method:

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

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

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

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

Adjika from tomatoes - the most delicious recipe for the winter

Useful properties of adjika

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

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

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

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

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

Their extraordinary variety will allow you to find something special for your culinary diary. And useful tips on how to prepare delicious adjika for the winter will help you plunge into an exciting culinary journey, the result of which will be treasured jars with a wonderful seasoning.

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

Video “Adjika best recipes for winter”

Both an experienced housewife and a novice hearth keeper can prepare a piquant, spicy adjika for the winter using step-by-step recipes with photos. A real Abkhazian or Georgian spicy and aromatic seasoning with a refined and recognizable taste of tomatoes and/or peppers can be prepared for the winter according to a variety of recipes. This unusual pasta with the addition of spices and herbs will make the taste of many dishes more expressive and interesting.

Preparing adjika at home for the winter, according to the recipes proposed here, will not cause any difficulties. Remember that the starting products can be very different. You can even make jars of spicy seasoning from simple zucchini or apples. Therefore, make preparations for the winter in several ways. Even a novice cook can prepare each type of adjika canned for future use, using the step-by-step recipes with photos collected here.

The best recipes with photos

The last notes

My family is already a little tired of the traditional homemade adjika made with tomatoes. Therefore, I decided to deviate from tradition and prepared an unusual and very tasty adjika for the winter from plums with the addition of tomato paste. A very convenient recipe. This homemade preparation does not require long-term boiling and the products for it are accessible and inexpensive.

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, and apples. Chili pepper or horseradish is considered an essential component; they give the dish the desired spiciness. Adjika often contains spicy herbs; they allow you to achieve a refined aftertaste. The sauce is served with fish and meat dishes; it rightfully takes pride of place on the kitchen table of every family.

Traditional adjika recipe

Abkhazian cooking technology is considered the basis, so it makes sense to consider it first. According to the national recipe, tomatoes are not added; the rich color is achieved through hot red pepper.

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

Wear rubber gloves to protect your hands from burns. If you wish, you can make adjika less spicy by using 900 g. red pepper, and 400-500 gr. However, it can be replaced with paprika, judge by the desired result.
Separate the stems from the peppers, wash the pods and remove the seeds. Pass the ingredients through a meat grinder several times (you can use a blender). Do the same manipulations with fresh garlic, after peeling it.
Mix the porridge of pepper and garlic with ground seasonings (hops-suneli, coriander, dill seeds), add salt. Stir the mixture with a fork until smooth, add more cilantro and fresh chopped dill if desired.
Classic cooking technology does not require cooking. Store adjika in the refrigerator for no longer than 5 months. Choose glass or plastic containers with a tight-fitting lid for aging.

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
bell pepper - 350 gr.
granulated sugar - 145 gr.
garlic - 300 gr.

If desired, you can take more tomatoes (for example, 700 g). Wash the plums, remove the seeds, rinse with water again and dry with paper towels.
Remove the stems from the bell peppers, cut them, clean out the seeds from the cavity and rinse. Put on rubber gloves, wash and peel the chili peppers, and dry.
Peel the garlic, rinse the dill with water and chop it coarsely. Turn on the blender, first grind the plums in it, then remove the porridge and place it in a deep bowl.
Now cut the tomatoes into cubes, first removing the inedible parts. Pass the tomatoes through a blender. When they turn into porridge, add chopped chili, bell pepper, dill and peeled garlic.
Take a deep bowl with thick walls and a bottom, place the porridge of tomatoes, bell peppers, chili, garlic and dill into it. Add chopped plums and place over low heat.
Cook the mixture for about 50-60 minutes, during which time it will boil down. Add tomato paste, salt, butter, sugar, stir, simmer for another 1.5 hours on low power.
After the allotted time has passed, turn off the burner, pour the mixture into sterilized jars, and roll up. You can skip the last step by packaging adjika in glass containers. Shelf life in the refrigerator is 6 months.

carrots - 900 gr.
sweet and sour apples - 1.1 kg.
tomatoes - 2.6 kg.
chili - 200 gr.
bell 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.

Wash all fruits and vegetables. Remove the core and stalks from the apples, chop the fruits into orange slices. Remove seeds from bell peppers and cut into pieces. Wash the tomatoes, cut off the stems, peel the carrots.
Put on gloves, rinse the chile with running water, remove the seeds, you won't need them. Remove the peel from the garlic, divide the head into individual cloves.
Place bell peppers, garlic, tomatoes, carrots, apples in a blender bowl and grind until porridge is obtained. Transfer the mixture to a thick-bottomed saucepan and place on low heat.
The cooking time is 1 hour, during which time you need to grind the chili in a meat grinder or blender, and then mix it with horseradish.
After the specified period, increase the burner power to medium, add hot peppers and horseradish to the pan. Simmer for another 45 minutes, then add salt and sugar, pour in vinegar.
Bring the mixture again until bubbles appear, leave for 10 minutes. Wash glass jars with soda and dry. Pack the finished product into containers, 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.

Place the plums in a colander and wash thoroughly to remove any whitish color. Cut into 2 parts, remove the seeds. Wear gloves, rinse the chile under cold water, scoop out the seeds and cut off the stem.
Now peel the garlic; you can replace it with white onions or horseradish. Wash the tomatoes, cut into cubes, remove inedible parts.
Mix plum pieces with chili, tomatoes, garlic/onion. Place the vegetables in a blender or mince 3 times. Pour the porridge into a thick-bottomed saucepan and place on fire.
When bubbles appear, reduce the power to between minimum and medium. Add granulated sugar and fine salt, cook until the granules dissolve, stir constantly.
The duration of simmering is 1.5 hours. After 15 minutes, add chopped dill and parsley, after cutting off the branches. While the mixture is cooking, sterilize the jars and lids for further sealing.
After the specified period has expired, pour the finished adjika into containers and tighten. Turn the container upside down and cool under natural conditions. Move for storage to the basement, refrigerator or cellar.

bell 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.

In the end, you will end up with 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.
To prevent the final product from being runny, wash the tomatoes and dry them. Then chop into slices, place in a colander and leave over the dishes, during which time the juice will drain.
Remove seeds and stems from the chili and do the same with the bell pepper. Chop the vegetables into slices and place them in a blender along with the tomatoes. Process until it becomes porridge, add garlic and chop again.
Pour granulated sugar and salt into the prepared composition, pour in the vinegar solution. Place the prepared pulp in a saucepan and cook for about 1.5 hours, stirring occasionally. After this, pour into sterilized containers and roll up.
Turn the container upside down and wait until it cools at room temperature. Take the finished adjika to a place for long-term storage; the ideal option is a cellar or refrigerator.
The composition can be consumed 3 days after preparation. Shelf life is 3 months, subject to optimal temperature conditions (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.

The cooking technology differs from all others in its sweet, spicy aftertaste, which is achieved due to the beets and chili peppers it contains.
Wash and peel the beets, cut them into cubes and place them in a blender (you can grind them 3 times in a meat grinder). Clean the chili, remove the stem and seeds, mix with granulated sugar and salt. Place this mixture in a blender and blend with the beets.
Remove the previous mass and transfer it to a bowl. Peel the tomatoes, remove the skin if possible. Remove the seeds from the cavity of the bell pepper and cut off the stems. Grind the tomatoes and peppers in a meat grinder 2-3 times.
Peel the onion and chop it into very thin half rings. Fry in a hot frying pan with the addition of sunflower oil (until golden brown). Add the porridge of tomatoes and bell peppers to the pan, pour in water. Simmer the mass for a quarter of an hour.
Place the beetroot mixture into the pan and place the roast into the container. Put on fire, cook for about 45 minutes under the lid. Stir occasionally to prevent the mixture from burning to the walls.
10 minutes before it’s ready, pour in the vinegar essence and add the crushed garlic. Pour the mixture into jars, seal tightly or screw on with plastic lids. Leave to cool, then refrigerate 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

Wash the tomatoes, pour boiling water over them, remove the peel. Cut the tomatoes in half and remove the seeds. Do the same steps with bell and chili peppers. Peel the garlic and separate the head into cloves.
Pass garlic, tomatoes, chili and bell pepper through a blender or meat grinder. Grate the horseradish in advance and add to the prepared pasta.
Stir until smooth, transfer to a deep bowl, and wrap the container in cling film. Place in the refrigerator for 20 hours. When the time is up, remove and stir.
Now add granulated sugar, salt and add spices to taste. Wash and dry the parsley and dill, chop and mix with vinegar. Add the mixture to the previous mixture.
Pack the finished adjika into small jars and store in the refrigerator or cellar for no longer than 3 months. Serve with meat, fish, side dishes, seafood.

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

Video: adjika from zucchini

Among hot and spicy seasonings, adjika occupies one of the leading positions. It belongs to Caucasian cuisine, known for its love of fiery snacks. Traditional adjika has the simplest composition: it contains only hot pepper, salt and herbs. 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 made it possible to deviate slightly from tradition and make adjika less salty, but just as hot and aromatic. 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 ones include the use of sweet peppers, tomatoes, other vegetables, and fruits. Moreover, housewives give preference to variations that allow them to prepare adjika for the winter.

Cooking features

The variety of recipes for homemade adjika makes its preparation feasible, including for the winter, even for inexperienced housewives. However, they may benefit from advice from experienced chefs.

For traditional adjika, you need to choose the hottest varieties of pepper, and it can be slightly dried before chopping.
The hottest parts of peppers are the seeds. If you want a snack with a slightly milder taste, it is better to remove them.
If the spices are fried in a dry frying pan before adding to the appetizer, the adjika will have a more intense aroma.
Processing large amounts of hot pepper can cause burns. Therefore, you need to work while protecting your hands with disposable gloves. To prevent pepper vapors from causing irritation to the respiratory system, it is better to clean peppers in cool water.
To prepare adjika according to any of the recipes, it is advisable to use enamel containers and wooden spoons. You can replace them with stainless steel utensils, but not with aluminum ones. Pepper contains a lot of vitamin C, and ascorbic acid can react with aluminum, which releases harmful substances when oxidized.
Most popular homemade adjika recipes include tomatoes. They must be peeled before use. This is easy to do if you cut the tomatoes crosswise and place them in boiling water for a couple of minutes. After this manipulation, you just need to cool the tomatoes by transferring them with a slotted spoon into a bowl of cold water, and then remove the skin from them by pulling it by the ends around the cut.
Whether to chop the tomatoes before mixing with the rest of the ingredients is debatable. Most recipes involve grinding them using a meat grinder or blender. However, some housewives prefer to have pieces of tomatoes in the adjika. In this case, it is enough to cut them into small pieces of arbitrary shape.
If adjika is prepared for the winter, it should be placed in sterilized jars, regardless of the temperature at which the snack will be stored. The jars must also be sealed tightly. To do this, use either metal lids that are rolled up with a special key, or screw ones. Lids must be boiled before use.

Classic adjika recipe

Composition (per 0.5 l):

hot capsicum – 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 desired consistency is achieved.

Cooking method:

Wash and dry the peppers. In the Caucasus, for this purpose, 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 stems of the peppers - they are not needed.
Cut the pepper into small pieces. To obtain 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 part of the salt and grind everything with a pestle. To prepare real Caucasian adjika, you need to grind the ingredients exactly in the specified 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 into pieces.
Mix everything, if desired, dilute to the consistency you need with pomegranate juice or table wine.

All that remains is to put the adjika into clean jars, close them tightly and put them in the refrigerator - heat treatment of the products is not provided for in the classic recipe for preparing adjika. 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. Blot them with napkins. Cut off the stems. Cut the fruit lengthwise and remove the seeds. Cut into small pieces. You need to do this with all varieties of pepper: both hot and bell pepper.
Grind both types of peppers using a blender. It is acceptable to use a meat grinder, but keep in mind that in this case the 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 pepper.
Mix pepper with garlic and salt. Stir until the salt dissolves.
Add chopped herbs, stir.
Sterilize small jars (you can use baby food jars) and their lids.
Divide the adjika into jars, seal and put in the refrigerator.

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

Georgian adjika with walnuts

Composition (per 0.65–0.75 l):

bell pepper – 0.75 kg;
walnut kernels – 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, remove seeds, cut them into pieces and grind them through a meat grinder.
Do the same with garlic and walnuts.
Mix the pepper puree with the nut-garlic mixture. Blend with a blender to obtain a thinner consistency.
Add spices and salt. Stir again using a mixer or blender. You need to stir for at least 5 minutes, otherwise the salt may not have time to dissolve.

All that remains is to pour the adjika into sterilized bottles, screw them on 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 blend with a blender.
Add salt to the tomato puree and mix well.
Prepare the garlic and pepper, grind them using 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 enamel container and leave for 2 weeks in a cool place. Stir it daily.
After 10–14 days, pour the adjika into glass jars, close them tightly and refrigerate.

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

Adjika with horseradish for the winter

Composition (for 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 dry the vegetables.
Peel the horseradish.
Remove the seeds from the peppers and cut the peppers themselves into pieces.
After dousing the tomatoes with boiling water, peel them. Cut each into 6-8 pieces.
Grind all the vegetables along with the horseradish, mix with salt and sugar.
Place the pan with vegetables on low heat, cook them for 5 minutes, stirring until the salt and sugar dissolve. Leave to infuse for 2-3 days in a cool, dark place.
After the specified time, pour in vinegar and stir.

After this, the adjika needs to be placed in prepared jars, closed tightly and stored 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, place on the bottom of a spacious enamel pan.
Wash the apples and cut out the core. You can clean them if you wish, but this is not necessary. Grind the apples through a meat grinder or grind them in another way. For example, you can simply grate them.
Remove the stems and seeds from the peppers and grind them using a blender or meat grinder.
Peel and finely grate the carrots.
Crush the garlic with a hand press or chop it in any other way.
Mix all the ingredients, adding oil and salt, with chopped tomatoes.
Place the pan 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 it constantly to prevent it from burning.
Sterilize the jars and fill them with adjika. Cork.

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

Adjika is one of the spiciest appetizers that are prepared for the winter. Adjika prepared according to a traditional recipe serves as a seasoning. Adjika, which is dominated by tomatoes, is used as a sauce or even as an independent snack.

Over time, the famous Caucasian sauce has undergone many changes in Slavic cooking. The basic ingredients, delicious aroma and rich taste have remained unchanged.

Most modifications to the adjika recipe are associated with the desire to diversify the taste and the need to store spicy adjika at home.

Spicy adjika for the winter - general principles of preparation

Regardless of the adjika recipe, to prepare it you will need:

When preparing spicy adjika for the winter, you should remember that you need to work with pepper only with gloves, otherwise you can get severe skin irritation.

Pepper. The more meaty and juicy the pepper is, the thicker and more pleasant the consistency will be of the sauce.

As a rule, two types of peppers are used - sweet and hot. Sweet varieties (Bulgarian, Paprika, Gogoshar) can be replaced and varied, but in the case of spicy varieties it is better to strictly adhere to the recipe. The hottest chili peppers are “Jalapeño” and “Habanera”; you need to be extremely careful with them; the usual “Ogonyok” and “Ukrainian bitter” are milder.

Salt you should choose stone or coarse grind; recipes usually indicate exactly the quantity.

Herbs add aroma, traditionally used dry herbs utskho-suneli, hops-suneli, coriander, dill seeds. Fresh herbs add a wonderful aroma to boiled adjika, but spoil the appearance - when cooked, they acquire an earthy tint.

Garlic is always used in adjika, but its quantity depends on whether it is the main source of pungency. If the recipe calls for a lot of hot peppers, the amount of garlic can be reduced.

Tomatoes. Traditional adjika did not include tomatoes, but today almost half of the recipes for spicy adjika for the winter include tomatoes and other vegetable purees used to thicken the sauce. When choosing tomatoes, you should pay attention to their structure. Dense, ripe, not very juicy fruits with a minimum of liquid inside are optimal.

Depending on the recipe, you can store spicy adjika prepared for the winter in the refrigerator, cellar or other cool place. In any case, for long-term storage, the sauce must be placed in sterilized jars.

Spicy adjika for the winter (classic)

Classic Abkhazian adjika is an excellent addition to smoked sausages and charcoal-grilled meat dishes.

Ingredients

Red bell pepper – 2 kg

Paprika – 700 g

Red chilli pepper – 600 g

Garlic – 400 g

Mixture of spices (dill seeds, coriander, suneli hops) - half a glass

Rock salt 5 tbsp

Fresh cilantro - half a bunch

Vinegar 9% – 4 tbsp.

Cooking method

Bell and hot peppers must be thoroughly washed and wiped dry with a clean kitchen towel. The seeds and stalks of bell peppers should be removed; only the stalks of bitter peppers should be removed. The seeds are left so that the spicy adjika for the winter is as hot as possible.

After preparing the pepper, you need to peel the garlic and separate it into cloves.

Vegetables, garlic and hot pepper seeds must be minced 2 times until the mass is as homogeneous as possible.

Then you need to add spices, herbs, salt, vinegar to the mass and put on low heat. As soon as the mixture boils, immediately remove from heat, pour into sterilized jars and roll up. If the bright, rich color of adjika is important, it is better not to add fresh herbs.

Adjika should be stored in a cool, dry place for no more than 6 months.

Spicy adjika for the winter (tomato)

Very aromatic, spicy and, at the same time, softer than traditional, tomato adjika is ideal for boiled meat, poultry, vegetable side dishes and rice dishes.

Ingredients

Tomatoes - 2.6 kg

Carrots - 900 g

Hot pepper (Chile) - 3 pcs.

Vinegar - 200 ml

Sugar - 200 g

Sweet paprika pepper - 900 g

Coarse salt - 1/4 cup

Garlic - 0.3 kg

Green apples - 800 g

Refined vegetable oil - 200 ml

Cooking method

First of all, you need to prepare the ingredients. Wash, dry and peel peppers, apples, carrots and tomatoes. Remove stems and seeds from peppers. Peel and core the apples. Remove the peel from the carrots. Remove the stem and skin from the tomatoes.

Place the prepared products in a meat grinder and pass 2-3 times until a homogeneous structure is obtained.

Pour the mixture into a suitable saucepan and place on the stove. Stirring occasionally, cook over low heat for an hour, then add salt, vinegar, sugar, butter and garlic pressed through a garlic press.

Wait until the mixture boils again, simmer for another 5 minutes and remove from heat.

Then place the adjika into clean, dry jars and cover with lids without twisting. Sterilize the filled jars in a pan of a suitable size for 10 minutes, then roll up.

Spicy adjika for the winter (soup)

The very spicy, fragrant sauce perfectly complements the taste of meat and vegetable dishes. Can be used as a seasoning for soups.

Ingredients:

Pink tomatoes with dense pulp – 3 kg

Hot pepper Jalapeno – 2 pcs.

Paprika pepper – 1 kg;

Gogoshary pepper – 1 kg;

Garlic – 10 large cloves;

Coriander – 1 tbsp. spoon

Sea salt or coarse salt – 2 tbsp. spoons;

Freshly ground allspice – 0.5 teaspoon

Parsley and cilantro - half a bunch

Freshly ground black pepper – 1 teaspoon

Cooking method

Wash the vegetables, remove the seeds and membranes from the peppers, and remove the white parts from the tomatoes. Peel the garlic and pass it through a garlic press. Grind peppers and tomatoes using a meat grinder or blender.

Rinse thoroughly and let the greens drain completely, then chop them as finely as possible and add to the vegetable mixture.

Using a pestle, grind the coriander and salt into powder.

Add spices to the adjika and cook over low heat for 10–15 minutes after boiling. Pour hot sauce into pre-sterilized jars and seal.

Spicy adjika for the winter (cool)

This recipe is notable for the fact that it is the classic adjika seasoning that is prepared, and not a sauce, but it can only be consumed in small quantities.

Pairs perfectly with Abkhazian dishes, vegetable stews, salads, fish and even pasta.

Ingredients

Basil – 2 large bunches

Parsley - half a bunch

Dill - half a bunch

Cilantro – 1 large bunch

Mint – 1 small bunch

Tarragon – 0.5 bunch

Thyme - several sprigs

Young garlic 3 large heads

Fresh hot pepper (jalapeño) – 3 pods

Salt – 2 tbsp. spoons

Walnut oil – 3 tablespoons.

Cooking method

Peppers must be prepared in advance. In the old days, it was strung on a thick thread and hung to dry for a month in a warm, well-ventilated room. If this is not possible, you can dry the peppers using the “accelerated” method, using an electric vegetable dryer, or by placing the peppers in a slightly open oven for 3–4 hours, heated to 30–40 degrees.

Dried peppers must be washed well and the stalks cut off.

Peeled garlic and washed and completely dried herbs are added to the prepared pepper and minced together in a meat grinder.

Add salt and oil to the crushed paste and mix until completely homogeneous.

The finished seasoning must be placed in sterilized jars and sealed. It can be stored in the refrigerator for 6 months, in the cellar and on the balcony for up to 4 months.

Spicy adjika for the winter (without cooking)

Aromatic and spicy adjika is perfect as a sauce for meat and a seasoning for borscht. Prepared without cooking or adding vinegar, adjika, however, can be stored for a long time without refrigeration.

Ingredients

Firm tomatoes – 1 kg

Garlic – 0.3 kg

Salt – 1 tbsp. spoon

Chili – 0.5 kg

Ratunda pepper – 1 kg

Cooking method

Wash the tomatoes and remove the stems. Wash and remove seeds from sweet peppers. Wash the chili peppers. Peel the garlic. Grind all ingredients in a meat grinder, add salt, mix well and cover with a lid.

The mixture should ferment. To do this, you need to leave it covered in a warm room for 3 days. It needs to be stirred two to three times a day.

After 3 days, the adjika is ready; it needs to be placed in sterilized jars and tightly closed with nylon lids.

You can store it not only in the refrigerator, but also in the cellar.

Spicy adjika for the winter (with nuts)

Spicy adjika with nuts amazingly complements the taste of hot dishes and goes well with tomato sauce.

Ingredients

Red hot pepper – 1.3 kg

Fresh cilantro – 1 bunch

Coarse salt – 1.5 tbsp. l.

Garlic – 100 g

Dry basil – 1 tsp.

Walnuts – 250 g

Cooking method

Wash and remove seeds from peppers. Place them in a large container, fill with warm water, press down tightly with a lid and set aside for an hour. You cannot leave the pepper in the water longer, otherwise it may lose its pungency.

After an hour, drain the water and place the pepper in a food processor, add the herbs, peeled garlic, salt and nuts. Grind until smooth.

Place into sterilized jars and close the lids tightly. This adjika should be stored in the refrigerator.

Any adjika recipe contains garlic and it usually takes quite a lot of time to peel it. There is an easy way to do this in minutes. So, you need to cut off the stalk of the head of garlic and place the head on a cutting board and hit it hard several times with the heel of your palm. Then place the slices in a saucepan, cover with a lid and shake the dish vigorously. After this, most of the cloves will be completely cleaned, and the remaining husks will be removed very easily.

When preparing spicy adjika for the winter, you should not remove the seeds; they contain the lion's share of bitterness, but if you need to prepare medium-spicy adjika, you should remove some of the seeds.

Traditionally, spicy adjika for the winter is prepared in large portions and rolled into large jars. This is not always convenient. To ensure that the sauce is always on hand and can be used in everyday cooking, you can freeze adjika in small plastic containers or ice cube trays. These aromatic ice cubes are very convenient to add to soups, stews and other hot dishes.

In the old days, ingredients were ground with special stones. It is believed that this method of processing best preserves the aroma and emphasizes the taste of the seasoning. Today, the majority of Caucasian housewives, when chopping ingredients for adjika, prefer a manual meat grinder, this is due to the fact that the products are cut in an electric food processor and blender, and ground in a meat grinder.

Having prepared spicy adjika for the winter, you can enjoy the unique fragrant sauce, which has absorbed the aromas of summer. In addition, with the right approach, preparing spicy adjika for the winter does not require much time.