Homemade Azerbaijani adjika recipe. Delicious tomato adjika for the winter - simple recipes

Everyone is familiar with this spicy Caucasian appetizer, which is prepared from hot red pepper with the addition of salt, garlic and spices. For example, we are happy to buy a jar or another in the store. As a rule, this is either an Abkhazian or Georgian product.

But you don’t have to buy it, but prepare it yourself. Of course, we may not be able to make it like this, prepared in accordance with the centuries-old traditions of the peoples of the Caucasus, but we can make it spicy and tasty without any doubt.

Moreover, now this snack, beloved by many, is prepared from non-traditional ingredients. Thus it is boiled with the addition bell pepper, tomatoes, plums and even zucchini. But of course red is added everywhere hot pepper. After all, this snack has another name “amtsa”, which means “fire”.

And even though these combinations are not entirely traditionally Caucasian, they turn out extremely tasty. Therefore, when peppers, fleshy tomatoes, juicy zucchini and spicy garlic ripen in the garden, it means it’s time to prepare a spicy “delicacy”.

And I want to bring to your attention, in my opinion, some of the best recipes in this category. They are all different, and everyone can choose the option to their liking.

This recipe requires only four ingredients - hot red pepper, garlic, salt and spices. In the traditional version in the Caucasus, a large flat stone is used to grind them, it plays the role of a mortar. And with a smaller stone, like a pestle, the pepper is first crushed, and then other components are added to it.

In this case, the seeds are not removed from the pod, but are ground together with the pulp. This gives a special taste to a real Abkhaz appetizer.

Another feature is the proportions. 70% of very hot pepper should be 30% salt, garlic and a mixture of spices and seasonings. The classic spice blend is coriander, thyme, oregano, basil seeds and parsley. Pozhennik is also added to the mixture if it can be acquired.

We will need:

hot pepper – 1 kg
salt – 10 teaspoons
garlic – 100 gr
ground coriander – 4 teaspoons
thyme – 2 teaspoons
oregano – 2 teaspoons
basil and parsley seeds - one teaspoon each

Preparation:

1. Unfortunately, we don’t have stones, so we will have to grind all the components using a meat grinder or food processor. And the first thing that will come into play is pepper. The spicier it is, the better. You need to wear gloves when working with it, and you should also open a window, or at least a window.

To prevent the pepper from releasing a lot of juice during processing, it should be kept on the kitchen table on a napkin for 4 days, or in a suspended state so that it slightly wilts.

If you don’t have time to wait, you can cook from fresh ones. And if there is a lot of juice, then simply squeeze it out after chopping.

Then you need to cut off the stalk of the pod and cut it into several parts, for easy chopping in a kitchen assistant. If the pods are small, then you can put them whole in a bowl. There is no need to remove the seeds. In the classic version they should be present. It is thanks to them that the snack gets its unique taste.

2. If you use a food processor for chopping, place some of the chopped pepper in a bowl and grind everything as finely as possible.

If you are going to grind it through a meat grinder, you need to have the smallest nozzle and turn everything three times.

3. Add half the garlic and grind again. Then again pepper, and again garlic. This will make the mass more homogeneous.

4. Grind oregano, thyme and basil seeds in a mortar or grind in a coffee grinder. If you also have coriander in seeds, then grind it together. If ground, then you can add it, although freshly ground is of course preferable.

In general, all seasonings should end up in the form of a fine powder.

5. Pour them into the combine bowl along with salt and grind everything again. If you used a meat grinder, the mixture will be quite easy to mix.

Place the mixture from the combine bowl into a bowl in which it will not oxidize.

6. The preliminary stage of preparation is completed, now the appetizer needs to be allowed to brew. According to the rules, it is kept at room temperature 3 days, and if it’s cool outside, then 4. So that the precious aroma does not erode, and also so that it does not irritate the eyes, it should be covered with a lid or foil.

However, you should leave a small gap to allow the mixture to breathe.

7. Then you can put it in jars, screw the lids on tightly and put it in the refrigerator. There it can be stored for up to one year.

You can serve the appetizer with any first and second courses. You can also add it when preparing hot lunches and dinners.

Traditional Abkhazian recipe with walnuts

Adjika is prepared in this way not only in Abkhazia, but also in Georgia. This is a very simple method that will be loved by those who cook it at least once.

It can be prepared simply to eat right away, as well as for storing for the winter. It should be stored in the refrigerator.

We will need:

red hot pepper – 1 kg
walnuts – 200 gr
parsley – 50 gr
cilantro – 50 gr
coarse salt - 3/4 cup (174 g, or 5.5 tablespoons)
ground coriander – 3 tbsp. spoons

Preparation:

1. Rinse the hot red pepper in cool water and dry. It is best to choose ripe red pods; thanks to them, the snack will turn out beautiful and aromatic.

The bitterness of the product comes from the seeds, so they should be removed. To do this, you need to wear rubber gloves and arm yourself sharp knife. It is not advisable to perform this procedure with bare hands; the juice from the pepper remains on the skin for a long time and cannot be washed off with water.

And if you accidentally touch your eyes or other mucous membranes, this will certainly cause a burn.

Cut off the stalk of the pod, cut it into two equal halves and use the tip of a knife to remove the seeds along with the partitions.

2. Now we need to chop the pods. This can be done in a meat grinder or food processor. Choose the method that is more convenient for yourself.

Peppers vary in their juiciness, and if you have a particularly juicy variety, you can lightly squeeze it. Finished product It shouldn't turn out liquid.

3. Sort the walnuts; this is a must, because you may come across partitions and pieces of thick shells. Then chop them, also using one of the kitchen assistants.

4. Finely chop the washed and dried greens with a sharp knife. It’s better to also use a chopper for this. In this form, the mass will look more homogeneous.

5. Mix all prepared ingredients. Add ground coriander and salt to them. It is best to have coarse salt. And if you have the opportunity to grind coriander seeds in a coffee grinder, then you can get a simply divine aroma.

6. Stir the mixture until smooth, cover with a lid and leave to infuse at room temperature. It should stand for three days. During this period of time it should be stirred 2 - 3 times a day.

7. After this time, place the snack in clean, dry small jars and close with lids. Both nylon and screw caps are suitable.

8. Place in the refrigerator and store there. Shelf life is approximately 1 year. Although, if the jar has already been opened, then it is advisable to eat it within a month.

Here is such an easy to prepare recipe. Cook according to it spicy snack maybe in half an hour. And then enjoy its taste and aroma all winter.

We love to spread it on a piece of bread or pita bread and eat it with first or second courses. It is great served with meat, and sometimes added to a prepared dish. I recommend it, it's very tasty.

Recipe for the most delicious homemade adjika made from plums for harvesting for the winter

You can also make adjika from plums. Although some will say that this sauce is not called that. And maybe they will be right. A sauce made from plums is called tkemali.

Let's figure out what the difference is. The first appetizer has a rather spicy base, while the second is softer and sometimes not spicy at all.

But if you add more hot pepper and garlic to the second, softer sauce, then you can probably call it adjika. Be that as it may, a dish with this composition of ingredients and name exists, and it turns out incredibly tasty. And we will not leave it unattended.

We will need:

sour plums – 1 kg
bell pepper – 5 pcs
red hot pepper – 3 pieces (large)
garlic – 2 heads
hops-suneli – 15 g
salt – 1 teaspoon
sugar – 2 tbsp. spoons

It should be noted that dark plums will produce a darker snack, while light plums will produce a naturally light or greenish one. And you can cook from any.

Preparation:

1. We will use plums that are dark, quite large and with dense pulp.

They should be washed and the pit removed. Then boil water and put the prepared fruits in them, cook for 5 - 6 minutes over low heat.

2. Meanwhile, peel the pepper, both one and the other, from the stalk and seeds and cut it into smaller pieces. This will make it easier to grind.

You may want to wear gloves when working with hot peppers.

3. Remove the plums from boiling water using a slotted spoon, or you can drain them in a colander. Then place in a food processor bowl and puree.

4. Place sweet and bitter peppers, peeled garlic and seasoning there. First pass the garlic through a press, or simply chop it finely. You can also immediately add salt and sugar to the mixture.

Grind into a homogeneous mass. Then transfer to a saucepan, put it on the fire and bring to a boil. After boiling, simmer over low heat for 20 minutes.

5. In the meantime, or even a little in advance, prepare two half-liter jars and lids. They should be washed and sterilized. Then let it dry.

6. When the appetizer is cooked, immediately pour it into jars while still hot.

Cover with lids and tighten.

The tasty, aromatic snack can be eaten immediately, and when rolled up it can be stored in a dark, cool room for a year.

And after the jar is opened, it can be stored for not so long, and always in the refrigerator. However, as a rule, it is eaten very quickly and does not stagnate in the refrigerator.

A simple and quick recipe for the winter with tomatoes and garlic

Most likely, the residents of the Caucasus, when they see this recipe, will say that this is not adjika at all, and maybe we can agree with them. But nevertheless, this is one of the most popular recipes among many housewives. And this is exactly the way they always prepare such an appetizer, calling it this way and nothing else.

Therefore, thanks to the enormous popularity and people’s love for this sauce, or appetizer, I decided to include it in today’s article. By the way, when we lived in Uzbekistan, we called the appetizer “Ogonyok”. The ingredients were practically the same for all housewives, but each one decided on their quantity himself.

Some liked it spicier, others sweeter. Some people added sugar and vinegar, others didn’t... Therefore, you can experiment with them yourself, year after year creating the most “tasty” proportion for yourself.

We will need:

red sweet pepper– 2 kg
tomatoes – 1 kg
hot capsicum – 3 pcs.
garlic – 100 gr
sugar – 1/2 cup
vegetable oil– 1/2 cup
vinegar 9% – 1/2 cup
salt – 1 tbsp. spoon

I also came across recipes where they take 2 kg of tomatoes and 1 kg of pepper. But in my opinion, in this ratio the appetizer turns out to be somewhat liquid. Therefore, the proportion indicated in the recipe personally seems to me more correct.

Preparation:

1. Wash and dry vegetables. Cut into pieces and then twist them all through a meat grinder, pouring each batch into the pan in which we will cook our appetizer.

You can also grind them in a blender, you can choose the method at your discretion.

Hot peppers can be pre-peeled from the seeds, or you can twist them directly with them. In this case, the appetizer will be spicier and will acquire an even greater aroma and rich taste.

We don’t touch the garlic for now, we’ll need it a little later.

2. Place the pan on the fire and bring the contents to a boil. Then reduce the heat and simmer over low heat at a low boil for 40 - 50 minutes, the mass should boil down slightly. During this period of time, you should not forget about the contents, and you should stir it periodically.

3. While everything is cooking, you can wash and sterilize the jars and lids. For this amount of ingredients we will need approximately 5 half liter cans. After processing, turn the jars over so that all the water drains from them.

4. And so our mass has boiled down slightly, and the allotted time has expired, which means it’s time to add salt, sugar, vinegar and vegetable oil. Make sure it is odorless.

5. Let the mixture boil and cook after that, while stirring, for exactly 5 minutes.

6. During this time, pass the garlic through a press. And add it to the pan. Stir, then let simmer for another 5 minutes.

7. Now you can put the contents into jars. Fill them to the very top and screw on the lids. We turn the jars over, cover them with a blanket and leave them in this state until they cool completely.

The warmer you wrap the jars, the longer the sterilization process will take, which will be very good for quality storage.

8. You can store the snack in a cool, dark place. And after you open the lid, it’s already in the refrigerator.

This appetizer can be served as a sauce for all main courses. It is good with meat and fish dishes and with sauce. It can also be used as a seasoning for preparing first and second courses, adding a little bit instead of tomato paste.

The best homemade tomato recipe without cooking

This recipe can also be used to prepare an appetizer, which is popularly called no matter what. I know such names - adjika, ogonyok, cobra, gorloder. And just like with all favorite cooking methods, there are several options. I'll tell you about one of them. And I will also touch on others that are similar.

The recipe is simple and very quick.

We will need:

tomatoes – 4 kg
red bell pepper – 1 kg
red hot pepper – 3 – 5 pcs (depending on size and taste preferences)
garlic – 400 gr
salt - to taste
aspirin – 5 tablets

Preparation:

1. Wash all vegetables, drain and dry, or wipe with paper towels. There should be no water left on the vegetables at all.

2. Then peel them from the stalk and cut them into pieces convenient for twisting them in a meat grinder. Decide for yourself whether to leave the seeds in the hot pepper. It will make the appetizer more spicy. As for my choice, I prefer to remove them along with the partitions.

Choose tomatoes of a variety that is fleshy and does not give a lot of juice. If there is a lot of it, the snack will turn out liquid. We won’t cook it, and we won’t have the opportunity to boil the mass down.

Also, don’t use the juice in the pan that will certainly remain when we mince all the pieces, for the same reason.

3. Pass all prepared vegetables through a meat grinder, along with peeled garlic. Prepare a large saucepan and place the entire mixture into it.

There is another way in which one more component is added - horseradish. It is used both for taste and for accuracy, so that the snack does not sour. There is no specific amount; everyone adds it to their taste. Some are root, some are two.

But for us, hot pepper and aspirin will serve as a “safety cushion”. Therefore, we will refuse horseradish in this option.

4. Salt to taste. First add a level tablespoon and mix, then try, if there is not enough salt, you can add a little more. I cannot indicate the amount of salt, since the juiciness of the tomatoes and, therefore, the volume of the resulting mixture may be different for each housewife.

Therefore, here your own taste will be your best assistant.

5. After you have dealt with the salt, add crushed aspirin tablets. Of course, you can add a certain amount to each jar, but then all jars must be of equal volume, which is not always possible.

And so all the acid will disperse evenly throughout the mixture and everything will be distributed more evenly.

Instead of aspirin, you can add 9% vinegar. There are also options where sugar is added, as well as fresh or dried herbs. But these are completely different recipes, and maybe someday we will consider them too. And today all attention to our wonderful way.

6. Wash and sterilize jars and lids in advance. Place the prepared snack in them. This amount of ingredients will yield approximately 5.5 - 6 liters of snacks. Therefore, prepare jars according to this volume.

Close with screw caps and store in a cool place. If you live in your own home, then best place There will be a cellar, and if in an apartment, then a refrigerator. If you don't have enough space in the refrigerator, you can make half a batch.

This snack can be stored until summer. It is delicious to eat with any dishes and even just spread on bread.

Delicious adjika made from zucchini, “Finger lickin’ good” recipe

As a rule, if you have summer cottage plot and you plant zucchini on it, they give excellent yields. And often there are so many of them that you don’t even know what to do with them.

That's why they cook with them and snacks. And also spicy adjika. And I want to offer you a very simple and delicious recipe.

We will prepare it in small quantity just to pamper yourself delicious snack. But in general, such a snack can be prepared for the winter. To do this, you just need to prepare the jars and lids in advance.

We will need:

zucchini – 500 gr
tomatoes – 250 gr
tomato paste – 2 tbsp. spoons
carrots – 80 – 100 g
sweet bell pepper – 80 – 100 gr
hot red pepper – 1 large pod
garlic – 1 large head
salt - to taste
vegetable oil – 6 tbsp. spoons
sugar – 1.5 tbsp. spoons
vinegar 9% – 15 – 20 ml
allspice – 5 – 6 peas

The weight of all vegetables is given in an already peeled state.

Preparation:

1. Wash and dry all vegetables, then peel, removing the stem. If the zucchini is young, you can take it with the skin and seeds, and if it is quite mature, then the skin should be peeled and the seeds and soft center removed.

Remove seeds from bell peppers. You can leave the hot peppers with the seeds or remove them. But you should know that with adjika seeds it will be about twice as spicy.

Also, all large vegetables should be cut into pieces that are convenient for grinding them in a meat grinder. It is better to use the middle nozzle for this.

2. Twist the zucchini, carrots, bell peppers and tomatoes in succession.

3. Transfer the chopped vegetables into a saucepan in which we will cook the appetizer. Place over medium heat and bring to a boil while stirring. Then reduce the heat to low and cook for 20 minutes, remembering to stir the mass so that it does not stick to the bottom.

4. After the time has passed, pour salt to taste, sugar into the pan, add tomato paste and hot pepper chopped with a knife. And also pour oil, preferably it is odorless.

5. Wait until the mixture boils again, and cook over low heat for another 10 minutes. Then add the garlic, crushed using a knife or a press, as well as allspice crushed in a mortar.

It will give the dish a wonderful aroma.

Mix everything and cook after boiling for 5 minutes.

6. And we still have one unused product left - vinegar. Pour it into the boiling mass, stir and immediately turn off. The recipe gives two meanings, those who like it sour add more, those who don’t like it add less.

7. Transfer the adjika into a bowl or jar, let it cool a little and eat with pleasure. It turns out very tasty, just spread it on bread.

The snack turns out to be very tasty, they say that when you eat it, you even lick your fingers!

Dry cooking method in Georgian style

To prepare a spicy snack this way, you need dried hot peppers.

To do this, you can collect it from the garden while still green, hang it and wait about 1.5 months. During this time, all the moisture will come out of it and it will turn red.

Although some housewives limit themselves to waiting one and a half to two weeks.

We will need:

dried hot pepper – 600 g
garlic – 1 – 2 heads
allspice – 2 teaspoons
cloves – 3 buds
coriander – 2 tbsp. spoons
bay leaf– 5 pcs
cumin – 0.5 teaspoon
rosemary – 1 teaspoon
cumin – 0.5 teaspoon
basil seeds – 1 teaspoon
salt – 1 tbsp. spoon

Preparation:

1. Place all the spices in a frying pan and fry them there while stirring for 30 seconds. You can put them all together, or you can fry them separately.

2. Dried and slightly dried red capsicums can be seeded if desired. And if you like a spicier snack, you can remove only the stalk.

For this procedure, it is better to wear rubber gloves to avoid getting burned.

3. Cut it into 1 cm cubes with a knife and place it in a food processor bowl.

Grind into crumbs.

4. Grind all the spices in a coffee grinder, then add them to the mixture and grind everything together.

5. Transfer the contents to a bowl and place the garlic in the bowl. It will also need to be finely chopped.

Then post it in total weight. Make sure that no water gets into the mixture, especially if you rinse the garlic in it. It should either dry out or be thoroughly dried.

6. Now all that remains is to add salt and mix the mass. If it is difficult to do this with a spoon, you can mix it with your hands. But be sure to wear protective gloves, otherwise you may get severely burned.

Divide into jars. If desired, you can add a little more sugar.

The mixture turns out to be very aromatic, somewhat dry at first, but then the garlic will give juice. It can be served with soups, main courses, and is especially good with meat dishes.

It turns out to be quite spicy and its consumption for dishes is quite small. The finished product can be perfectly stored in the refrigerator for up to six months.

If it turns out to be too spicy for you, then you can add it to the already prepared tomato paste.

It will be enough to add just 1 teaspoon to a small jar, or to taste. If necessary, you can also add salt and sugar there. In any case, you can try and adjust the amount of added components to your taste.

In this case, it will no longer be such a dry mass as in the initial version.

Adjika amtsa

“Amtsa” translated from Abkhazian means “fire”, which in principle is quite suitable for the name of this spicy Abkhaz snack. And now this word has become famous brand company "Abkhazproduct", where the famous snack is prepared only from natural products.

And in fact, the first recipe that we prepared is quite suitable for the name “Fire”. However, in this chapter I will tell you one more nuance of preparation.

In Abkhazia, after being collected, hot peppers are hung in large bundles somewhere from the ceiling in a ventilated place, slightly dried, and then a snack is prepared from it.

And sometimes it dries out, and then they soak it. To do this you need to fill it hot water and hold it there for a while.

Then the seeds are removed. After which you can already cook with it. For a kilogram of hot pepper, take 300 grams of garlic and fresh cilantro. All this is ground with salt, and we grind it in a meat grinder.

The result is a spicy, vigorous snack.

Video about how adjika is prepared according to ancient recipes in Abkhazia

And in conclusion, I would like to invite you to watch a film that was made with great love to Abkhazia and its famous dish.

It shows how adjika is prepared to this day in villages. How pepper is prepared, how it is dried, and how on a stone with bare hands, without fear of all the hotness of the pods, they grind all the components with another stone.

The film is permeated with kindness, love and dignity. Take a look, you won't regret it. I watched it several times and enjoyed it all!

Dear friends, I tried to make today’s selection of recipes very tasty. They all turned out completely different, with their own flavor and character.

They say that in Abkhazia, each housewife prepares adjika in her own way, and each one turns it out differently taste qualities. At the same time, everyone uses the same products. So what's the secret? Nobody knows.

Today we use different components, and therefore the taste will also be different. But if you cook with desire, with good mood, then everything cooked will certainly turn out very tasty.

Maybe this is where the secret lies!

Bon appetit!

Among the various options for twists from vegetables for future use, adjika without cooking deserves close attention. This spicy salad is widely distributed in Georgian cuisine. However, this homemade seasoning has long been made by housewives from other countries. It turns out to be very tasty raw, perfectly combined with various side dishes: potatoes, stew, pasta, buckwheat, rice and other cereals, as well as legumes. Below are best recipes adjika for the winter without cooking, and you can choose among them exactly the one that ideally meets all your needs.

Adjika with horseradish

Spicy adjika, which is prepared with horseradish, turns out to be very piquant. Such home preparation even the most simple dishes will give a special “sparkle”.

Cooking time – 40 minutes.

Number of servings – 1.

Ingredients

To prepare this salad we will need the following ingredients:

tomatoes – 1 kg;
garlic – 1 head;
salt – 3 tsp;
horseradish – 150 g;
granulated sugar– 1 tbsp. l.;
ground black pepper – ¼ tsp.

Cooking method

This spicy adjika, which is not boiled, is very simple to make. But its rich taste will certainly appeal to all lovers of spicy food.

Rinse the tomatoes thoroughly in running water. Cut out the stems and all questionable areas. Grate the tomatoes on a coarse grater. Add granulated sugar to prevent sourness.

Peel the garlic. Grate each clove on a fine grater and add to the tomato mixture. Grind the horseradish in the same way. Add to other products. Add salt and ground pepper there. Mix everything thoroughly.

All that remains is to put the snack in the refrigerator. You can eat it within 40 minutes after preparation.

Raw adjika, which can be stored all winter

The recipe for raw adjika deserves the close attention of housewives, the shelf life of which in the refrigerator without twisting reaches several months. You can store the salad all winter.

Cooking time – 45 minutes.

Number of servings – 1.

Ingredients

We will need these components:

garlic – 300 g;
granulated sugar – ½ tbsp.;
tomatoes – 2.5 kg;
horseradish root – 150 g;
red bell pepper – ½ kg;
vinegar 9% – ½ tbsp.;
hot chilli pepper – 150 g;
salt – 4 tbsp. l.

Note! From the specified amount of products you will get 3 liters of ready-made tomato seasoning.

Cooking method

It will not be difficult for you to prepare very tasty adjika from fresh vegetables if you use the step-by-step recipe with photos. Following it, you will be able to make a delicious winter snack, with which all your usual dishes will sparkle with new colors.

First of all, prepare all the vegetables. Peel the garlic. Wash the tomatoes, remove the stems and “crumpled” areas. Cut vegetables into small pieces that are easy to scroll through. Rinse bell peppers and capsicums. Cut off the stem. Clean out seeds and membranes. Peel the horseradish.

Grind all prepared vegetables through a meat grinder.

Add salt. Add granulated sugar. Pour in half a glass of 9 percent vinegar. Mix the vegetable preparation thoroughly and let it stand at room temperature for half an hour.

All! All that remains is to package the raw adjika into jars. Close with lids and store in the refrigerator. Bon appetit!

Adjika from pepper

No less interesting is raw adjika, which is prepared only from pepper. It turns out to be quite sharp and sharp. Pairs perfectly with meat dishes.

Cooking time – 15 minutes.

Number of servings – 1.

Ingredients

To prepare this version of adjika without cooking, we will need the following products:

bitter red pepper – 1 pod;
garlic – 40 g;
red bell pepper – 400 g;
lemon juice– 1 tsp;
fresh dill – 20 g;
salt – 1 tsp;
fresh parsley – 10 g;
granulated sugar – ½ tsp.

Cooking method

You can prepare such a seasoning without much fuss - quickly and simply in one, two, three! Let's get down to business without further delay.

First of all, prepare all the products: rinse the dill and parsley in running water and dry so that no moisture remains on the greens. Peel the garlic. Rinse both types of peppers in tap water. Cut off the stems. Remove seeds and membranes. Cut vegetables into pieces of arbitrary size.

Place all vegetable preparations and herbs into a blender bowl. Pour lemon juice in there. Add sugar and salt.

Properly chop the vegetables with dill and parsley into a homogeneous paste.

This appetizer can be served and eaten immediately. If some of the seasoning remains, you can pour it into a jar, seal it with a nylon lid and put it in the refrigerator. But keep in mind that such “live” adjika cannot be stored for a long time.

Classic adjika without cooking

It should also be noted classic version preparing raw adjika, which does not require cooking.

Cooking time – 1 hour.

Number of servings – 1.

Ingredients

What products are suggested to be used for cooking? classical adjika, which does not involve heat treatment? To create seasoning without cooking, we will need the following products from the list:

medium-sized tomatoes – 3 pcs.;
garlic – 5 cloves;
large green apple – ½ piece;
vegetable oil – 50 ml;
hot red pepper – 1 pc.;
salt – 1 tsp.

Cooking method

You don’t have to spend a lot of time and effort preparing such a spicy salad. So a recipe like this is definitely worth taking note of.

First, prepare all the ingredients that we will need for our work.

Rinse the tomatoes thoroughly. Cut out the attachment points for the branches. Cut into arbitrary pieces.

Rinse the apple thoroughly. It is not necessary to cut off the peel. Cut in half. Cut out the core. Cut into small pieces.

Peel the garlic.

Rinse the peppers in running water. Cut off the stem. Open the fruit and remove all seeds from inside. Cut out the partitions. Cut the vegetable into small pieces.

Note! During the preparation of adjika in the Caucasus, the seeds are not removed. It is believed that with them the seasoning becomes even sharper and more aromatic. You can do what is more convenient for you.

Place all vegetable preparations into a blender bowl. Add salt. Pour in vegetable oil.

Beat the vegetables into a homogeneous mass.

Pour the finished raw adjika, which does not require cooking, into sterilized jars. Close the lids tightly. This preparation can be stored in the refrigerator for up to 6 months.

The simplest adjika without cooking

Below is the simplest adjika recipe. Even a schoolchild can cope with preparing such a preparation.

Cooking time – 30 minutes.

Number of servings – 1.

Ingredients

What will we use? The list is surprisingly simple:

tomatoes – 2 kg;
sweet bell pepper – 1 kg;
horseradish root – 150 g;
garlic – 200 g;
sugar – 200 g
vinegar 9% - 150 ml
salt – 4 tbsp. l.

Pay attention! The quantity of products is indicated in purified form.

Cooking method

You definitely shouldn’t have any problems preparing adjika according to this recipe.

First, wash and cut the tomatoes. Peel the horseradish root and cut into small pieces.

Remove the peel from the garlic.

Rinse the sweet bell peppers in running water. Remove stems, seeds and membranes. Cut into medium sized pieces.

Pass all vegetables through a meat grinder. Add salt and granulated sugar. Dilute the mixture with vinegar. Mix thoroughly and you're done!

You can eat the vegetable mixture immediately or pour it into pre-sterilized jars. Carefully close them with nylon lids and store them in the refrigerator.

Video recipes

Below are several video recipes that allow you to prepare delicious adjika, which does not require cooking, without much hassle or fuss:

Delicious homemade adjika for the winter is a popular vegetable preparation at home. Adjika recipes and cooking methods may vary. But it always turns out very tasty. Tomatoes make a fantastic snack. In just a few minutes, the spicy adjika will be ready. This treat is incredibly delicious. You can serve homemade tomato adjika with any side dish.

And also, amazing homemade adjika will fit perfectly into the menu of any festive table. As a snack for strong drinks, this yummy dish is undoubtedly suitable.

Any housewife can prepare perfect adjika from tomatoes at home; the recipe is simple and quick. This adjika can be stored in the refrigerator for quite a long time. Only, household members are unlikely to leave it untouched!

A simple recipe for classic adjika without cooking

Required components:

1.5 kilograms of tomatoes;
head of garlic;
onion head;
100 grams of bell pepper;
a tablespoon of table salt;
a tablespoon of granulated sugar;
a tablespoon of vegetable oil.

Classic adjika from raw tomatoes for the winter - step by step recipe with photo:

It is important to prepare all products in advance. Peel the pepper and cut into medium pieces. Peel the garlic and onion.

The tomato needs to be washed. If the fruits are large, then they need to be cut.

Pass all components through a meat grinder.

Pour sugar and salt into a bowl with the liquid mixture. Mix everything thoroughly with a spoon.

Pour vegetable oil into the tomato mixture.

Stir everything again. Let the homemade adjika stand in the refrigerator for a couple of hours.
You can eat adjika from tomatoes. Bon appetit!

Tender adjika without vinegar for the winter

Ingredients:

sweet pepper - 2 kg;
tomatoes - 2.5 kg;
carrots - 0.5 kg;
onion - 0.5 kg;
garlic - 0.2 kg;
chili pepper - 3-4 medium pods;
sour apples (Antonovka) - 0.5 kg;
vegetable oil - 0.5 l;
salt - 2 tbsp. l. (with a slide);
sugar – 2 tbsp. l.

How to prepare homemade adjika without vinegar for the winter:

Grind all the products in a meat grinder and simmer for two hours.
Grind the garlic separately and add it to the adjika only 20 minutes before the end of cooking.
We put everything into jars that have been sterilized in advance and seal them up.

Vitaminized adjika without vinegar is completely ready for the winter. By the way, an excellent remedy for colds in winter time of the year! As you can see, the recipe for tomato adjika without vinegar is not complicated and is quite quick in preparation time. But it turns out very tasty - you'll just lick your fingers! We recommend you try it!

Sweet and sour adjika with apples

Products:

tomatoes – 5 kg;
sweet pepper – 1 kg;
apples – 1 kg;
hot pepper – 4 pcs.;
garlic, passed through a garlic press - 300 g;
salt – 2 tbsp. l.;
sugar – 1 tbsp;
vinegar - 1 tbsp.

Step-by-step recipe for adjika with apples at home:

We thoroughly wash everything with water, grind all the vegetables we have in a meat grinder, mix and cook for about 1 hour. Add pre-crushed garlic, salt, butter, sugar, table vinegar and cook for about an hour.

Everything is ready! All that remains is to put the sweet and sour adjika with tomatoes and apples into sterile jars and carefully roll up. Homemade adjika with tomatoes and apples is a delicious storehouse of vitamins for the whole winter. I recommend!

Spicy zucchini adjika - finger licking recipe

Making delicious adjika from zucchini is quick and easy. The result will exceed all your expectations; the zucchini appetizer will look good even on festive table- your guests will simply lick their fingers.

You will need:

zucchini – 2 kg;
tomato paste – 350 g;
sunflower oil – 1 tbsp.;
garlic – 100 g;
bay leaf – 7 pcs.;
table vinegar (9%) – 100 ml;
sugar – 200 g;
salt – 50 g;
1 tbsp. a spoonful of ground pepper: red and black.

How to prepare spicy homemade adjika from zucchini for the winter:

We wash the zucchini, peel and remove seeds, cut into small pieces and grind using a food processor or meat grinder.

Add tomato paste, sunflower oil, bay leaf, salt, sugar to the ground mass. Mix. We send the resulting mass to the fire and cook for about 30-40 minutes, stirring constantly.

Peel the garlic and pass it through a garlic press, add vinegar, ground black and ground red pepper. Mix and add to the general mass (zucchini). Cook for another 10 minutes.

Place the finished homemade adjika into sterilized jars and seal. Wrap up warm blanket until completely cooled. We move it to the cellar or basement before winter sets in.

Delicious adjika made from quince and plum

Ingredients:

plums (ukorka) – 500 g;
bell (sweet) pepper -1.5 kg;
quince – 0.8-1 kg;
garlic – 1 head;
spices - to taste;
salt/pepper - to taste;
sugar – 1 tbsp. l.

A simple and tasty recipe for adjika from quince and plum for the winter:

First of all, let's prepare the products we need. To do this, first thoroughly wash the vegetables and fruits (plums, quinces, sweet peppers and peeled garlic). We sort and clean the quinces and plums from seeds and defective areas. We clean the sweet pepper from the core, membranes and seeds.

We install the smallest grate in the meat grinder (if it is impossible to use a meat grinder, use a regular blender) and pass all the prepared products through it: first plums and quinces, and then sweet peppers.

Please note: garlic is not added to adjika at this stage.

Place the resulting fruit and vegetable puree in a convenient saucepan (or cauldron) and put it on the fire. Mix everything and bring the contents of the pan to a boil.

As soon as the adjika from quince and plum boils, add spices to it to taste (be sure to add salt and sugar). And if you wish, you can add ground black pepper and dried herbs. Once again, mix everything thoroughly and boil the homemade adjika for literally 3-4 minutes (so that the salt and sugar have time to completely dissolve).

Remove the pan from the heat, squeeze our already peeled garlic through a garlic press and mix everything very thoroughly again. Now cover the delicious homemade adjika with a lid and let it cool completely.

You can serve the unusual-tasting and delicious quince adjika immediately after preparing it. However, it’s best when it sits a little and gains flavor. To do this, you need to pour it into jars, seal it with lids and store it in a cold place.

Undoubtedly, such a tasty, aromatic and piquant dressing will decorate and complement any meat dish, will serve as an excellent sauce for baked potatoes or will simply be a pleasant addition to a piece of fresh soft bread!

Adjika recipe for children - mild and not spicy

Products:

tomato juice – 5 l;
apples – 0.5 kg;
carrots – 0.5 kg;
garlic – 250 g;
parsnip root (white root) – 250 g;
walnut (peeled) – 150 g;
bell pepper – 0.5 kg;
Sunflower oil – 0.5 l;
parsley and dill - optional.

How to prepare homemade adjika for children for the winter:

Homemade adjika from tomatoes, peppers and garlic

You will need:

tomatoes – 2.5 kg (meaty);
sweet pepper (Bulgarian) – 0.5 kg;
carrots – 0.5 kg;
onions– 0.3 kg;
garlic – 0.2 kg;
bitter pepper (capsicum) – 2 pcs.;
vegetable oil – 100 ml;
vinegar (9%) - 50-100 ml;
granulated sugar – 1-2 tbsp. l.;
salt – 1-2 tbsp.

Homemade adjika from tomatoes, peppers and garlic for the winter - step-by-step recipe with photos:

First of all, we need to prepare all the necessary products. So, we wash the tomatoes under running water and then dry them using paper towel. Next, grind the tomatoes through a meat grinder into a large, deep enamel bowl or pan.

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We wash the fresh pepper, then dry it to remove excess moisture and remove the core and seeds. Scroll through the same meat grinder into a bowl with the tomatoes.

We peel the onions and carrots, rinse them thoroughly and pass them through a meat grinder in the same way. Mix all the chopped vegetables well until a relatively homogeneous vegetable mass is obtained.

Place the pan with the twisted vegetables on the fire and bring the contents to a boil. Cook the vegetable mass over medium heat under a closed lid for about 20-30 minutes, remembering to stir it from time to time wooden spoon.

While the tomato adjika begins to boil and then cook, at this time we will have time to prepare the remaining ingredients. So, we peel the garlic, then we clear the seeds from the bitter capsicum and wash the vegetables under running water.

Next, we send the garlic and pepper to a meat grinder or grind them into a “gruel” using a blender. By the way, if you have a fairly “serious” unit, then you can also grind the previous vegetables in a blender.

After half an hour of cooking, add chopped garlic and hot pepper to the container with adjika and add the rest of the additives here - oil, bulk sugar, and vinegar. Add salt to taste. Mix everything well, reduce the heat to low (but only so that the adjika continues to simmer gently) and continue to cook the contents of the pan for another hour (with the lid closed, but stirring occasionally).

Sterilize jars for adjika. So, you need to first wash them well (especially pay attention to the necks), and then sterilize them with boiling water or hot steam (a few minutes for each jar). Moreover, the lids for these jars also need to be sterilized (that is, they must first be washed and then boiled for several minutes).

Carefully pour the hot adjika from tomatoes and garlic into sterilized jars and seal them tightly. We turn the jars upside down, wrap them in a warm towel and leave them in this form to cool for about a day.

We send jars of homemade adjika for storage in some cool place. That's all the secrets of preparing exceptionally tasty and very spicy adjika! Help yourself and treat your loved ones and friends!

Recipe for bitter adjika Ogonyok

Products:

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

Homemade bitter adjika from Ogonyok tomatoes for the winter - recipe with photo:

Take the peppers and apples, wash them thoroughly, remove the branches and core, then cut them into slices. We also wash the tomatoes and cut them into six approximately equal parts. Peel the carrots, wash them and cut them into small pieces.

We pass all the ingredients through a meat grinder, except for the greens. Add the required amount of oil, salt and black pepper to taste, as well as vinegar, mix everything thoroughly so that the mass is as homogeneous as possible.

Place everything in a saucepan and cook for two hours over low heat. We wash and cut the greens, adding them at the very end of cooking.
Pour adjika into clean, dry jars and sterilize for 20 minutes in boiling water. We roll up the jars with lids using a special machine, then turn them upside down and wrap them in thick fabric, a blanket or a towel, and after they have cooled completely we send them to the cellar or pantry
for later storage.

Video: Adjika from tomatoes with horseradish - the most delicious recipe

Spicy adjika with apples

Good afternoon, dear readers! Adjika - this dish from Abkhazia has become very popular here. And there are a lot of cooking recipes - peppers, tomatoes, fresh herbs, garlic, horseradish, zucchini, eggplant, apples.

Spicy adjika with apples - a recipe for the most delicious homemade adjika

Adjika does not have to be very spicy. You can adjust the taste and spiciness at your discretion. Adjika prepared according to this recipe is very tasty. Pairs well with fish. I recommend trying it!

You will need:

2.5 kg. – fleshy reds
1 kg. - young
1 kg. - sweet
1 kg. – hard varieties, sweet and sour (better than Antonovka)
300 gr. – large (large cloves are juicier)
200 gr. – spicy (here the quantity is up to your taste)
1 glass each - sugar, any vinegar and table vinegar
50 gr. – coarse salt

How to cook:

1. Tomatoes, carrots, bell peppers, apples - wash everything, peel it and cut it into small pieces. Grind all ingredients through a meat grinder or in a blender.

2. Transfer the resulting mass to a large saucepan and cook over low heat for one hour, stirring occasionally. Then add oil, vinegar, salt and sugar.

3. Peel and finely chop or pass the garlic cloves through a press. Place in a saucepan with adjika.

4. Wash the hot pepper, cut off the stalk (I don’t peel it) and grind the pods through a meat grinder and also add to the almost finished adjika.

5. Cook the adjika over low heat for another 5 minutes with all the ingredients. Pour into sterilized jars and seal.

Calorie content of such adjika per 100 grams. – 83 kcal

Bon appetit!

Video recipe: Homemade spicy adjika with apples

Raw adjika with tomatoes and garlic

Fresh (raw) adjika for the winter without cooking with tomatoes and garlic

This adjika without heat treatment is, of course, the healthiest. Especially in winter and early spring when our body especially needs vitamins.

There is only one drawback - it must be stored in the refrigerator. But it keeps very well, it can last for a year until the next preparation.

You will need:

1.5 kg. – fleshy tomatoes (choose varieties that are fleshy and NOT very juicy)
100 gr. – large garlic
1-2 pcs. – large pods of hot pepper
1 teaspoon – salt
2 teaspoons – sugar

How to cook:

1. It's very simple! Wash the vegetables. We cut the tomatoes into slices. We cut off the stalk of the pepper; I do not remove the seeds or membranes. Peel the garlic and separate it into cloves.

2. Grind all ingredients through a meat grinder.

3. Add salt and sugar, stir everything and leave for 1 hour so that the salt and sugar dissolve.

4. Pour into clean and dry jars, close with lids and place in the refrigerator.

5. You can taste it right away!

Calorie content of fresh adjika per 100 g. - 24 kcal.

Bon appetit!

Spicy adjika without cooking with tomatoes and peppers

Spicy adjika for the winter - the most delicious recipe without cooking

Another recipe for fresh (raw) adjika. If there is still space left in the refrigerator, be sure to prepare it. Will come in handy in winter!

You will need:

1 kg. – fleshy tomatoes
1 kg. – sweet pepper (red, so adjika is more beautiful)
400 gr. – hot pepper
600 gr. – large garlic
200 gr. – coarse salt
100 gr. – any vegetable oil (olive oil is possible)

How to cook:

1. It's very easy and quick to prepare. Wash the vegetables (tomatoes and bell peppers), peel and cut into pieces. In Chile, I only cut off the stalks. And inspect all vegetables carefully to ensure there is no damage. Peel the garlic into cloves.

2. Scroll through a meat grinder, add oil and salt. Mix.

3. leave the finished adjika for 1 hour so that the salt dissolves, mix again and pour into clean and dry jars. You should have 3 liters of finished adjika. We put it in the refrigerator.

Note! This adjika also keeps well in the refrigerator for about a year. Doesn't sour or ferment. Take only with a dry spoon! For convenience, pour into small jars.

Bon appetit!

Spicy adjika with horseradish

A recipe for spicy adjika for the winter with horseradish - you'll lick your fingers

This adjika turns out to be very spicy. It's just a thermonuclear mixture of hot peppers, horseradish and vinegar. But, you can always adjust the amount of ingredients to suit your taste.

You will need:

2 kg. – fleshy tomatoes
1 kg. – sweet pepper
200 gr. – large cloves of garlic
3-4 pcs. – hot chili pepper
200 gr. – horseradish (you can buy ready-made marinated in a jar)
70 gr. – table vinegar
100 gr. – sugar
3 tbsp. spoons - salt
A small bunch of any fresh herbs -...

How to cook:

1. Tomatoes, sweet peppers - wash, peel and cut into slices.

2. Wash the hot peppers and cut off only the stems.

3. Wash the garlic, peel it, and separate it into cloves.

4. Grind all ingredients through a meat grinder or blender.

5. Add vinegar, salt, sugar, horseradish to the vegetable mass and mix.

Note! If you have fresh horseradish root, it is better to grind it through a meat grinder separately. First put a plastic bag on the meat grinder. And then carefully add it from the bag to the vegetable mass.

6. Finely chop fresh herbs. Add to the adjika, mix, let stand for a while at room temperature so that all ingredients are saturated with each other’s juices and the salt dissolves.

7. Pour into dry and clean jars. Keep refrigerated.

Note! This type of adjika cannot be stored for a long time, so prepare just enough to eat within 2-3 weeks. It’s better to prepare another fresh portion later.

Calorie content of adjika with horseradish per 100 g. — 31 kcal

Bon appetit!

Video recipe: Green raw adjika from gooseberries

Spicy adjika from zucchini

Spicy adjika from zucchini for the winter

Usually tomatoes and peppers are used for adjika, but our housewives are ready to experiment and expanded the recipe a little by adding zucchini.

Moreover, if you have a rich harvest of zucchini at your dacha, why not try it. With zucchini, adjika turns out softer and more tender. In this recipe, replace fresh hot pepper with ground red pepper.

You will need: