Adjika for the winter - the best adjika recipes from tomato and garlic. How to cook adjika for the winter: the best recipes

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 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 claim 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.

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 being too spicy. In addition, this method of cooking has its own zest - apples. They influence the taste of the dish so much that it becomes an excellent addition to any side dish.

List of ingredients:

• about two kilograms of tomatoes;
• one kilogram of apples (the variety does not matter);
• 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 an extraordinary taste. It follows from this that tomatoes must not be green or limp.

Cooking method. It is necessary to cut out the stems from pre-washed tomatoes. Further, if the tomatoes are small, then they are cut into two parts; if they are large, then into four parts. The apples are peeled and the core removed. The carrots need to be washed and peeled. The seeds are removed from sweet and bitter peppers. Grind everything using a meat grinder, and then transfer the resulting mass to a thick-bottomed bowl or cauldron. After which everything is thoroughly mixed wooden spoon, and then placed on the stove. The adjika is cooked for 60 minutes, but it should be stirred constantly. At the end (about seven to ten minutes before the end) you need to add garlic and vinegar. After this, 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 of hot pepper;
• three hundred grams of horseradish (one fresh root);
• two hundred grams of salt;
• two hundred milliliters of vinegar (required 9%).

Method of preparation. Tomatoes need to be washed and their stems cut out. The pepper is thoroughly washed, the seeds are removed, and 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 along 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 put the resulting mass into jars and close them. It is best to store them 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 adjika made from tomato and garlic is suitable both for lovers of spicy (adding garlic) and for people who do not like too spicy preparations.

Required ingredients:

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

Method of preparation. Initially, it is necessary to remove all seeds from bell pepper. Then the stalks are removed and the garlic is peeled. And only after completing all the above steps you can start washing all the vegetables. After this, bell 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 liquid is washed off. After preparation, adjika is placed in pre-prepared jars, and then placed again in the refrigerator for further storage.

Adjika "Kyiv"

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

Required ingredients:

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

First you need to wash all the vegetables. The pepper is seeded and cored. Then peel the tomatoes (to make this faster and easier, it is recommended to pour boiling water over the tomatoes for five to seven minutes). After this, all vegetables are chopped in a meat grinder. Butter, sugar, salt, and spices are added to the resulting mass. Next, the resulting mixture is placed on the stove and cooked until the required thickness is obtained. Afterwards, you immediately need to pour it into pre-prepared containers. It is best to store in a cool place - refrigerator, basement, cellar.

Adjika in Armenian

Despite the length 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 bitter capsicum;
• salt (to taste).

Method of preparation: vegetables need to be washed and peeled from seeds and cores. Garlic, peppers and tomatoes are ground in a meat grinder. Salt is added to the resulting mass. Then the dish should be left in an enamel bowl for a period of ten to fifteen days. This time is needed for the adjika to ferment, and it needs to be stirred every day. It is important to remember that the tomato juice should be drained before adding garlic and pepper to the dish. If this is not done, then the adjika will seem under-salted.

Adjika "The Restless Sinner"

This recipe is perfect for lovers of “thrill” sensations. Having tried this adjika, everyone will appreciate its pepperiness.

Required ingredients:

• about 2 kilograms of tomatoes (red);
• twenty pieces of sweet pepper;
• ten to 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 the vegetables, and then remove them from seeds and stalks. After this, the vegetables need to be chopped using 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. The jars are closed with plastic lids.

Adjika "Yadrenaya"

This adjika will appeal to real men. It goes well with almost all products, but it acquires a special taste together 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 sweet pepper.

Method of preparation. 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 to diversify the taste sensations. It is not only tasty, but also healthy. Only its excessive consumption 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 a liter of vegetable oil;
• five to seven heads of garlic;
• salt (to taste).

Wash the vegetables. Next, the tomatoes must be removed from the core and stalks, and the peppers must be cleared of seeds. Then you need to divide the tomatoes, bell peppers and onions into 2-4 parts. All ingredients are processed in a meat grinder. After this it is added vegetable oil, salt and pre-chopped garlic. Mix everything well with a wooden spoon and put it on the fire. Cooking time is two hours. It is necessary to stir periodically. After cooking, the dish must be placed in jars and rolled up.

Adjika "Home"

The most delicious recipe homemade adjika in 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 need 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 own 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.

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

When thinking about the question of what is the most delicious adjika, you need to remember the fact that taste qualities The preparation you prepare depends entirely on the amount of proportions of seasonings and auxiliary ingredients. When preparing it, you can safely show your imagination and add something of your own to the existing recipe. If the experiment was a success, then next time you can prepare a large number of jars with tasty and healthy adjika.

Spicy homemade adjika is not in vain considered the best seasoning for meat. 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. This delicious adjika for the winter can be prepared according to one of the recipes below. Simple instructions with photos and videos will allow you to easily prepare for winter and treat your family and friends with original adjika.

Spicy adjika for the winter - the best recipes with photo and video instructions

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.

Ingredients for preparing spicy adjika for winter

• tomatoes, bell peppers - 2 kg;
• garlic - 5 heads;
• apples - 2 kg;
• sugar - 1 tbsp;
• hot pepper - 5 pcs.;
• salt -100 g;
• oil, vinegar - 150 ml;
• khmeli-suneli - 2 tbsp;
• cilantro - a bunch.

Photo recipe for preparing adjika with spices for winter

Rinse the vegetables thoroughly and cut into small pieces. Slice the hot pepper along with the seeds.

Wash the apples, remove their seeds, and cut into slices. Peel the garlic. Grind vegetables and apples, garlic using a meat grinder. Transfer the mixture to a saucepan and put on fire, simmer for about 20 minutes.

Place the finished adjika into jars, sterilize them for 15 minutes, and then roll up. For the first day, keep them upside down under the blanket, then put them in a cool place.

The best video instructions for winter preparation of adjika with added spices

Using the following recipe, you can prepare an equally original and spicy adjika with spices. This interesting instruction is suitable for housewives who want to try new vegetable preparations with different ingredients and spices every year. For example, in this recipe you can learn how to easily prepare adjika with horseradish.

How to prepare adjika from tomatoes, garlic, nuts for the winter without cooking - step-by-step photo recipe

In the classic Georgian adjika recipe, adding nuts is a mandatory procedure. It is they who make the preparation unusual and give it a mind-blowing taste. And if you prepare a similar preparation from tomatoes and garlic, aromatic herbs, and spices, then the resulting appetizer will certainly become a “hit.” The following recipe describes step by step how homemade adjika is prepared with the addition of a variety of unusual ingredients and spices.

List of ingredients for preparing adjika with tomatoes, nuts and garlic for the winter without cooking

• hot pepper - 1 kg;
• tomatoes - 1 pc.;
• garlic - 400 g;
• fresh and dry coriander - 100 g;
• walnuts- 300 g;
• savory - 40 g;
• oil - 50 ml;
• wine vinegar - 150 ml;
• salt 2 tbsp.

Photo recipe for adjika without cooking for winter from tomatoes, garlic and nuts

Remove seeds from hot peppers. Pour boiling water over the tomatoes and peel them.

Peel the garlic.

Grind hot peppers and tomatoes using a meat grinder.

Grind the garlic cloves using a meat grinder.

Grind the nuts in a meat grinder.

Add ground green coriander to the mixture of ingredients.

Pour spices and salt into the preparation.

Mix the ingredients thoroughly, after putting on rubber seals.

Add wine vinegar to the mixture and mix the ingredients again.

Transfer the prepared adjika into a jar, close with a nylon lid and store in the refrigerator.

Delicious adjika made from tomatoes and garlic for the winter with cooking - recipe with photo instructions

To extend the shelf life of adjika, it is recommended to add vinegar and oil to it. True, such components of the recipe usually change the taste somewhat. finished product. But even without vinegar and oil, you can easily store the product until spring. For example, you can freeze adjika or simply put it in the refrigerator. The following recipe describes step by step how to prepare delicious adjika from tomato puree, pepper and garlic without vinegar, and how to properly store such preparation in the refrigerator and freezer.

Ingredients for the recipe for delicious tomato adjika with garlic for the winter with cooking

• bell pepper - 1 kg;
• hot pepper - 0.5 kg;
• garlic - 3 heads;
• tomato puree - 300 g;
• salt - 4 tbsp;
• sugar - 0.5 tbsp;
• khmeli-suneli - 2 tbsp.

Photo instructions for a recipe for cooking adjika from tomatoes for the winter with the addition of garlic

Wash bell peppers, remove seeds.

Peel the garlic, cut each clove in half and pound well in a mortar.

Prepare your own tomato puree from sweetish tomatoes or use a store-bought one to work with. Remove seeds from hot peppers.

Grind bell and hot peppers and garlic using a meat grinder.

Place tomato puree and chopped vegetables into a saucepan.

Bring the mixture to a boil, then simmer over low heat for 20-30 minutes, stirring occasionally.

Add sugar and salt to the mixture.

Add seasonings and simmer for another 5 minutes.

Cool the finished adjika completely, then transfer it to sterilized jars and cover with nylon lids. Store the preparation in the refrigerator. To store adjika in the freezer, it is recommended to place it in plastic containers.

How to prepare adjika with sweet apples and tomatoes for the winter - step-by-step video recipe

Adding apples to adjika allows you to slightly change its taste and further emphasize its spiciness. You can use different varieties of apples, but it is better to add fruits that have a slight sweetness and high density. Then the finished adjika will be more tender and fresh.

Recipe with step-by-step video of preparing adjika from apples and tomatoes for the winter cold

You can prepare homemade adjika from tomatoes and apples using the video recipe below. It similarly describes the steps for preparing a snack and the rules for rolling it up. Simple instructions will help you easily make an original preparation that will appeal to all “tasters”.

Spicy adjika from tomato and garlic for the winter - a simple recipe with step-by-step photos

Raw spicy adjika attracts not only its fresh taste, but also the simplicity of its preparation. Even when using large quantity ingredients, you don’t need to spend a lot of time preparing it. The following recipe details how to make a simple and very spicy adjika from tomatoes and garlic. If desired, seasonings and their quantity can be changed to suit your own taste.

Ingredients for preparing spicy tomato adjika with garlic for winter

• tomatoes - 3 kg;
• bell pepper - 1.5 kg;
• hot pepper - 0.5 kg;
• salt - 2 tbsp;
• dried coriander - 2 tbsp;
• garlic - 200 g.

Recipe with step-by-step photos of winter preparation of adjika with tomatoes and garlic

Remove seeds and tails from bell peppers.

Remove the seeds from the hot pepper. Pour boiling water over the tomatoes and peel them or carefully cut them off with a knife. Peel the garlic.

Grind garlic, hot and bell peppers with tomatoes through a meat grinder. Add salt and spices to the vegetable mixture.

Divide the prepared mixture into jars, seal with nylon lids and place in the refrigerator.

Original adjika from green hot pepper for the winter - recipes with photo and video instructions

Usually adjika has a pleasant red or orange color. But if you use hot green pepper and a large amount of herbs in your work, the finished snack will be completely unusual look. This adjika will be able to win the hearts of even the most demanding gourmets: green seasonings will definitely appeal to all lovers of original and tasty preparations.

List of ingredients for the recipe for winter preparation of green adjika with hot pepper

• spicy Green pepper— 1 kg;
• garlic - 250 g;
• wine vinegar - 100 ml;
• fresh parsley - 70 g;
• fresh coriander - 100 g;
• celery leaves - 40 g;
• dried coriander - 2 tbsp;
• dried blue fenugreek - 2 tbsp;
• dried dill - 1 tsp;
• salt - 1 tsp.

Recipe with photo of winter preparation of spicy green adjika with pepper

Prepare ingredients for cooking.

Remove seeds from hot peppers and peel garlic.

Using a meat grinder, grind the green hot pepper.

Grind the garlic cloves in a meat grinder.

Grind the prepared greens using a meat grinder.

Mix the ground ingredients (wear gloves first!).

Add dried spices and salt to the mixture.

Mix all ingredients until a homogeneous mass is obtained.

Place the finished adjika into sterilized dry jars, cover with nylon lids on top and put in the refrigerator.

Video instructions for preparing adjika from hot green peppers for the winter cold

There are many other recipes that will help you prepare the original hot adjika from green pepper. With their help it will not be difficult to do unusual snack, which is perfect for any main course. All necessary instructions How to prepare such adjika can be found in the following video:

Abkhazian classic adjika - recipe with step-by-step video instructions

Many housewives would like to learn how to cook “real” Abkhaz adjika, which has a perfect taste. This appetizer goes well with any dish; it can be added as a seasoning to soups and porridges. In addition, the original homemade adjika classic recipe will add spice even everyday lunch or dinner. Spicy snack will become best addition to familiar dishes and holiday dishes.

Video recipe for preparing classic Abkhaz adjika

In the following video recipe you can find out useful recommendations and tips for preparing classic Abkhaz adjika. If you strictly follow the instructions, homemade preparations will definitely turn out tasty, spicy and appetizing.

How to prepare adjika with your own hands, which does not require cooking - step-by-step photo recipe

When choosing suitable recipes To prepare adjika, many housewives are looking for instructions that do not require cooking. The following recipe is ideal for instant cooking spicy raw adjika for the winter. If the specified proportions and actions are observed, the finished snack will retain its taste and freshness for a long time.

List of ingredients for a homemade adjika recipe without cooking

• bell pepper - 0.5 kg;
• hot pepper - 0.5 kg;
• fresh parsley - 200 g;
• celery leaves - 150 g;
• basil - 150 g;
• garlic - 400 g;
• dried blue fenugreek and coriander - 3 tsp;
• curry - 3 tbsp;
• dried dill - 2 tbsp;
• salt - 2 tbsp;
• wine vinegar - 50 ml.

Step-by-step recipe with photos of cooking adjika without cooking with your own hands

Prepare ingredients for making adjika.

Remove seeds and tails from the pepper and peel the garlic. Grind all ingredients in a meat grinder one by one.

Add spices and salt to the adjika mixture.

Wear rubber gloves and thoroughly mix all ingredients until smooth.

Transfer the finished adjika into sterilized glass jars and then close with nylon lids. Then put it in the refrigerator.

Homemade adjika from fresh tomatoes, peppers, garlic - a simple recipe with photos

Beautiful and tasty adjika made from tomatoes, if prepared correctly, can be stored in the basement or pantry for years. But to do this, you must add both vinegar and oil to it. Then the product will not deteriorate and will retain its freshness for a long time. In the following recipe you can learn more about the rules for rolling adjika for the winter from peppers, tomatoes and garlic. The instructions are easy to follow and do not require much time to prepare the snack.

Ingredients for homemade tomato adjika recipe with pepper and garlic

• tomatoes - 2 kg;
• bell pepper - 1.5 kg;
• hot pepper - 300 g;
• chili pepper - 2 pcs.;
• garlic - 100 g;
• salt -3 tbsp;
• sugar - 5 tbsp;
• ground black pepper - to taste;
• vinegar - 2 tbsp;
• oil - 9 tbsp;
• horseradish root - 50 g.

Recipe for making adjika at home with tomatoes, peppers, garlic

Sterilize jars for seaming.

Wash the tomatoes and cut them into halves.

Peel the garlic, remove the tails and seeds from bell and hot peppers.

Grind the prepared vegetables, add the remaining ingredients and put the mixture on the fire. After boiling, reduce the heat and simmer for 10-15 minutes, stirring. Then put into jars and roll up. Leave upside down for 8-10 hours.

The most delicious homemade adjika You'll lick your fingers - recipe with step-by-step photos

You can prepare delicious adjika with different vegetables, or without adding tomatoes or bell peppers. Using only hot peppers, nuts and garlic, you can prepare a finger-licking appetizer quickly and easily. This preparation will have maximum sharpness and is ideal for serving with meat dishes.

List of ingredients for preparing the most delicious adjika You will lick your fingers

• hot pepper - 1 kg;
• walnuts - 250 g;
• garlic - 5 heads;
• coriander seeds - 5 tbsp;
• khmeli-suneli - 2 tbsp;
• cilantro - 250 g;
• salt - 4 tbsp;
• fresh dill, basil - 20 g.

Step-by-step photo recipe for preparing delicious adjika, you'll lick your fingers

Prepare ingredients for work.

Wear rubber gloves and remove the stems from the hot peppers.

Peel the garlic and lightly fry the walnuts in a dry frying pan. Grind all the ingredients in a meat grinder, add spices, salt and mix everything thoroughly. Then put into jars and close with nylon lids. Place the finished adjika in the refrigerator.

With the above recipes, any Georgian adjika for the winter can be prepared quickly and easily. It can be done with or without cooking the ingredients. Raw snack must be stored in the refrigerator, but boiled adjika can be stored in the winter both in the basement and in the pantry, on the balcony. Features of the workpiece different types hot seasonings also differ significantly. For example, it can be made from tomatoes and bell peppers, garlic, or exclusively from hot peppers with nuts. Home-made with apples is also very tasty. Among the proposed instructions with photos and videos, you can choose the most convenient recipes for preparing adjika, which will help you make the most appetizing and original snack.

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

Adjika with tomatoes, sweet peppers and garlic

This recipe is universal, but there is also a classic one. The prepared seasoning will be moderately spicy. However, it has a twist - garlic.

Ingredients needed for cooking:

• 3 kg tomatoes
• 1 kg sweet (bell) pepper
• 500 g garlic
• 150 g hot pepper
• 0.5 cups salt
• 3 tablespoon sugar

First, remove the core from the bell pepper. Next, cut the tails off the tomatoes and peel the garlic. Then wash all the vegetables.

The red color of adjika comes from hot peppers, not tomatoes, as many believe. Hot pepper is its main component. But you need to add it gradually so as not to overdo it.

Homemade adjika from tomatoes without cooking

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

Juicy adjika with horseradish

Required ingredients:

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

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

Some believe that the birthplace of adjika is Georgia or Armenia. But this is not true at all. We need to say “thank you” to Abkhazia for this delicious seasoning. Translated from Abkhazian “adzhika” is pepper salt.

Autumn recipes: 5 types of adjika

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

Adjika from tomato and garlic for the winter with cooking

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

Required Products:

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

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

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

Place the resulting adjika into dry jars, close the lids, wrap them up and place them upside down to cool. This adjika will be safely stored until spring. Unless, of course, they eat her first.

Homemade adjika with tomatoes and garlic

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

List of required products:

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

In this adjika recipe, the main ingredient is tomatoes. They form the flavor of the seasoning. Therefore, tomatoes should not be limp or green. However, slightly damaged ones will also work. After all, the tomatoes will still be crushed, so appearance adjiki will not spoil.

Wash the tomatoes and cut out the stems. Then cut small fruits into two halves, and large ones into four. Peel and core the apples. Wash and peel the carrots. Separate sweet and bitter peppers from their seeds. Then pass all the vegetables through a meat grinder.

Transfer the resulting mass into a cauldron (or a deep saucepan with a thick bottom), mix thoroughly with a wooden spoon and put on fire. Cook the adjika for an hour, remembering to stir constantly. 7-10 minutes before the end of cooking, add vinegar, sugar, salt, oil and garlic (pre-chopped). Stir again, boil and place in jars.

It is better to spread adjika at 0.5 liter jars. This volume is the most convenient. During a family dinner, the whole jar will be sold out

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

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

Spicy adjika or classic for real men

To warm up the fire of your man’s love, you need to treat him to spicy tomato adjika. Even the “coldest” chosen one will be passionately inflamed by such a pepper.

Products necessary for preparing “male” adjika:

• 1 kg tomatoes
• 800 g red sweet pepper
• 200 g hot pepper; - 500 g garlic
• 3/4 cup salt, grind No. 0
• 0.5 cups of the following mixture: coriander, suneli hops, dill seeds
• rubber gloves

Rubber gloves are not included on the list by mistake. If you handle the “dangerous” hot mixture carelessly, you can seriously burn your hands. Don’t worry, nothing bad will happen to your stomachs. Unless, of course, you eat this adjika with spoons.

Among all our preparations, we hold homemade adjika in special esteem; I have carefully preserved the recipe for the most delicious homemade adjika for many years. Once upon a time I wrote it down on a piece of paper, after accidentally talking at the market with a woman selling peppers and tomatoes. Every time I prepare adjika from tomatoes for the winter, I remember it with great gratitude. The recipe has long been spread among all our acquaintances and friends, because it really is very tasty, not a single store-bought sauce has ever come close to homemade adjika. For our taste, it is ideal - moderately spicy, aromatic, thick, suitable for many dishes.

Ingredients:

• Meaty tomatoes – 2.5 kg;
• red sweet pepper – 500 g;
• peeled garlic – 100 g;
• hot chilli pepper – 2-3 pcs;
• carrots – 250 gr;
• sweet and sour apples – 250 gr;
• salt - to taste;
• sunflower oil – 250 ml.

How to prepare adjika from tomatoes for the winter

For adjika, vegetables are crushed through a meat grinder so that the finished seasoning does not have a uniform texture, but is grainy, with very small pieces of boiled vegetable pulp. Cut out the spot on the tomato where the branch was attached. I don’t remove the skin, it’s a waste of time; anyway, it won’t be felt in the finished adjika. Shake out the seeds of the sweet pepper and remove the stem. Cut out the center with seeds from the apples. We clean the carrots and cut them lengthwise into strips – this will make it easier to put them into the meat grinder. Peel the garlic and leave the hot peppers with the seeds. We weigh the vegetables after peeling, the list of ingredients shows the net weight!

Grind the prepared ingredients through a meat grinder. The photo shows that the mass was not homogeneous, like, but with small pieces of vegetables.

Pour into a cauldron or large saucepan. Turn the heat up to the highest setting so it boils faster. When “bulks” appear on the surface, reduce the heat to low, cover with a lid, and leave to simmer for an hour and a half. Periodically check how the vegetables are cooked. Remove the lid and leave the fire low. We continue to cook adjika for the winter for another 35-45 minutes, without covering it. Stirring the thickening slurry from time to time, evaporate the liquid.

Pour sunflower oil into the thickened vegetable mass, any kind, but always refined. Stir, driving the oil away from the walls of the cauldron, mixing it into the seasoning. It will become oily and will begin to splatter as it cooks further. In order not to get burned, not to stain the stove and everything around, we cover the cauldron with a lid, but not tightly, but leaving a narrow gap. Cook for half an hour, stirring occasionally.

A few minutes before the end of cooking, add salt to the adjika and squeeze the garlic through a press. Stir. We put a little in a saucer and try it - you should like the taste of homemade adjika. If there is not enough salt or spice, add what is necessary.

Wash the jars in advance. Wash the lids too hot water with soda, pour boiling water and put on low heat. We sterilize the jars before filling so that they are hot. I place it on a small saucepan of water, turning the jars upside down, and sterilize small containers for two minutes. Just before one jar is filled, the second one will already be steaming. Fill to the very top and screw tightly. You can wrap it in a blanket, I leave it on the table to cool without additional heating.

Although the process is somewhat labor-intensive, in essence, active cooking is just preparing vegetables. And during the cooking process, you need to keep an eye on it so that nothing burns or overcooks. It’s cooked in exactly the same way, look at the recipe, it might be useful to you too.

After spending a few hours, you will prepare a wonderful universal seasoning, and at the first try you will be convinced that homemade adjika is delicious, and that now you have a recipe for the most delicious homemade adjika. Good luck with your preparations and bon appetit!

16 recipes for making adjika at home - Georgian, Armenian, Kiev, tomato and pepper, red and green - for every taste!

Adjika - 1

• 2.5 kg tomatoes
• 1 kg apples (Antonovka)
• 1 kg carrots
• 1 kg sweet pepper
• 1 cup sugar
• 1 cup sunflower oil
• 3 pods of hot pepper
• 200 g minced garlic

Grind tomatoes, apples, carrots and sweet peppers through a fine grinder and boil for 1 hour.

After boiling, add sugar, sunflower oil, hot pepper, garlic and salt.

Do not boil, just bring to a boil. You can add more or less hot pepper (to taste).

Adjika - 2

• 200 g garlic
• 4 horseradish sticks
• 2 bunches of parsley
• 2 bunches of dill
• 10 sweet peppers
• 20 hot peppers
• 2 kg tomatoes
• 4 tbsp. spoons of sugar
• 4 tbsp. spoons of salt
• 1 cup vinegar

Pass through a meat grinder with a fine grid, add salt and sugar.

Let it sit in the bowl for 2/3 days, then add vinegar, mix well and put into jars.

Adjika - 3

• 2.5 kg tomatoes
• 1 kg sweet pepper
• 1 kg apples (Antonovka)
• 1 kg. carrots
• 5/7 hot peppers
• 200 g crushed garlic
• 1 cup 9% vinegar
• 1 cup sunflower oil
• 1 cup sugar
• 1/4 cup salt

Grind tomatoes, sweet peppers, apples, carrots and hot peppers.

Cook for 1 hour.

Add garlic, sunflower oil, vinegar, sugar and salt to the slightly cooled mass.

Stir, pour into jars, top with a little sunflower oil, cover with a plastic lid.

Note: 1 pod of hot pepper can be replaced with 1 teaspoon of ground hot pepper.

Adjika - 4

• 5 kg ripe tomatoes
• 5/6 heads of garlic
• 100 g salt
• 1 hot pepper
• 6 large horseradish roots
• you can add sweet pepper

Pass everything through a meat grinder, stir and place in containers, store in the refrigerator.

Adjika - 5

• 0.5 kg carrots
• 0.5 kg sweet pepper
• 0.5 kg sour apples(Antonovka)
• 2 kg tomatoes
• 0.25 cups salt
• 1 cup peeled garlic
• 0.75 cups vegetable oil
• 2/3 hot pepper

Grate everything or pass through a meat grinder.

Cook for 50/40 minutes, transfer to jars and close.

You can add more or less garlic and hot pepper according to your taste.

Adjika - 6

• 5 kg tomatoes
• 1 kg carrots
• 1 kg bell pepper
• 5/10 pieces of hot pepper
• 0.5 kg onions
• 0.5 l. vegetable oil
• 5/7 heads of garlic salt

Pass everything through a meat grinder and cook for 2 hours.

Adjika - 7

• 1 kg sweet pepper
• 250 g hot pepper
• 250 g garlic
• 250 g dill
• 250 g parsley
• 250 g salt

Pass all ingredients through a meat grinder. Mix with salt, adjika is ready.

Adjika - 8

• 5 kg tomatoes
• 2 kg apples
• 2 kg carrots
• 2 kg sweet pepper
• 300 g hot pepper
• 300 g garlic
• 1 liter of vegetable oil
• 2/3 spoon of salt

Pass everything through a meat grinder, add salt, butter and cook for 2 hours.

Seal in sterilized jars.

Adjika - 9

• 5 kg tomatoes
• 1 kg sweet pepper
• 0.5 kg horseradish
• 300 g garlic
• 16 pieces of hot pepper
• 2 cups vinegar
• 2 cups sugar
• 1 cup salt

Do not clean the inside of the pepper, remove only the green tails and leave the seeds.

Pass everything through a meat grinder, add vinegar, sugar and salt. Let stand for 50 minutes, then pour into a clean container.

No need to cook, store without refrigeration.

Adjika - 10

• 1 liter of tomatoes, minced in a meat grinder
• 1 cup garlic cloves
• 1/2 tbsp. spoons of salt

Let the crushed and salted tomatoes and garlic sit for a couple of hours until the salt dissolves, remembering to stir at least a couple of times, and pour into sterilized jars.

Adjika - 11

• 5 kg tomatoes
• 1 kg sweet pepper
• 16 pieces of hot pepper
• 300 g garlic
• 0.5 kg horseradish
• 1 cup salt
• 2 cups vinegar
• 2 cups sugar

Grind everything in a meat grinder, including the seeds from the pepper (only the tails are cut off and the inside is not cleaned), add sugar, salt, vinegar, let stand for 50-60 minutes, pour into bottles.

No need to boil. Stores well in bottles without refrigeration.

Adjika Georgian

• khmeli-suneli
• 3 parts red hot pepper
• 2 parts garlic
• 1 part coriander (ground cilantro seeds)
• 1 part dill
• 1 part wine vinegar 3%

Pass the pepper and garlic through a meat grinder, add spices. Sometimes finely crushed walnuts are added. Sprinkle the mixture with coarse salt and add vinegar to form a moist, thick paste, well suited for long-term storage in tightly sealed glass or ceramic containers.

Adjika green Georgian

• 50/70 g coriander seeds
• 100 g khmeli-suneli a little ground cinnamon
• 200 g walnuts
• 300/400 g coarse salt approximately
• 300 g garlic
• 500 g cilantro

Soak the hot red pepper for an hour. Add coriander, suneli hops, cinnamon, nuts, chopped cilantro, garlic and salt.

Pass 3-4 times through a meat grinder with a fine grid. Store in the refrigerator, preferably in a sealed container, otherwise it will dry out.

Good for sauces, stews, as a seasoning for soup (on a plate only), etc. Not suitable as a seasoning for frying.

Adjika red Georgian

• 1 kg dry hot red pepper
• 50/70 g coriander seeds
• 100 g khmeli-suneli
• a little ground cinnamon
• 200 g walnuts
• 300/400 g coarse salt
• approximately 300 g garlic

Soak the hot red pepper for an hour. Add coriander, suneli hops, cinnamon, nuts, garlic and salt. Pass 3-4 times through a meat grinder with a fine grid.

Store anywhere, at any temperature, but preferably in a sealed container, otherwise it will dry out. Adjika mixed with salt is good for coating chicken or meat before frying in the oven.

Adjika in Armenian

• 5 kg ripe tomatoes
• 1 kg garlic
• 500 g hot peppers

Pass everything through a meat grinder, add salt, and leave in an enamel bowl for 10/15 days so that the adjika ferments, remembering to stir it daily. One subtlety: you should add salt to the tomato juice before adding the garlic and pepper, otherwise you won’t feel the taste of salt later.

Adjika in Kiev style

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

Pass all vegetables through a meat grinder (it is better to first peel the tomatoes or pass them through a juicer).

To make tomatoes easy to peel, pour boiling water over them for 5/7 minutes. Season with butter, sugar, salt, spices and simmer for 2/5 hours until the desired consistency. Pour the finished adjika hot into sterilized jars, roll up and wrap.

Adjika from zucchini

• Head of garlic - 5 pcs.
• Hot pepper - 2 pcs.
• Zucchini - 2 kg
• Tomato paste – 400 g
• granulated sugar - 200 g
• Salt - 2 tbsp. l.
• Oil - 100 g
• Water - 200 g
• Vinegar - 100 g

Mince the garlic, pepper and zucchini, then add tomato paste, sugar, salt, vegetable oil and water. Mix everything thoroughly and boil for 20 minutes. At the end of boiling, add vinegar.

Place adjika in jars, it can be stored until winter and can be eaten immediately