This is a spicy and aromatic seasoning that stimulates appetite and gives a piquant note to various dishes, it has a pasty consistency, usually red (but can be green). It consists of: red or green hot peppers, garlic, spicy herbs, walnuts and salt. Adjika is used with grilled meat, poultry, as well as with many other dishes (some gourmets prefer a combination of melon and adjika).

Due to the wide popularity of recipes have become very diverse and sometimes very different from the classic:

• Red spicy adjika - apargyljika - composition: peppers - 500 g, garlic-6-8 slices, cilantro seeds - 15 g, dill - 10 g, basil - 10 g and savory - 10 g, salt and nuts to taste. It is used for cooking vegetable, meat and fish dishes.
• Green adjika - ahushuajika - composition: a large number of green herbs - spicy greens (cilantro, mint, dill, savory, basil) - 500 g, salt and green pepper to taste. It is mainly used as a seasoning for dairy products.

So, for example, tomatoes are not part of traditional adjika, but still some sauces are called “adjiki” for their similarity and spiciness.

In the process of cooking adjika, you can experiment and add apples, tomatoes, carrots to your taste, relying on the basic components.

HOW TO PREPARE ADJIK

Adzhika is an Abkhazian savory appetizer that has become popular with many Russian housewives. One of the main components in Russian cuisine when cooking adjika is tomatoes, but few people know that cooking adjika at home according to the classic recipe does not involve the use of tomatoes.

The word "adjika" in the Abkhaz language means "salt". We owe the appearance of the recipe for this seasoning to Abkhaz shepherds. When they took their flocks of sheep to new pastures with young grass, located in the mountains, so that their sheep gained weight faster, they gave them salt. However, salt in those days was expensive, because it was not available as it is now. Therefore, shepherds resorted to theft of salt, and to prevent this, the owners added hot pepper to the salt.

But enterprising shepherds found a way out. Having added some herbs, garlic and various seasonings to such salt, shepherds got an excellent spicy mixture. The resulting mixture began to be called “apyrpyl-jika", which in Abkhaz means “pepper salt” or “adjikstatstsa” - “salt, ground with something.” It is this spicy snack in the world called adjika.

The classic adjika recipe involves using only pepper, salt and garlic. This spicy snack is an integral part of the table of any Abkhazian. After many centuries, the true process of cooking adjika has come down to us.

On a special flat stone, called a terochnik (akhaya), salt, pepper and garlic are thoroughly ground for a long time. As a result of this process, an adjika mixture is obtained that resembles butter in its appearance. Such adjika is called "Abkhaz oil." Such "butter" was prepared on the basis of smoked pepper and made up the bulk of the provisions of a warrior, sailor or hunter.

Nowadays, the classic adjika recipe has been simplified a bit. Instead of a steamer, use an ordinary Blender, mixer or meat grinder, and use not smoked pepper, but fresh.

To prepare spicy or “male” adjika, you will need 1 kg of bitter capsicum, ¾ cup of salt (preferably coarse ground), 0.5 kg of garlic and 0.5 cup of different seasonings - hops - suneli, coriander, dill.

The use of garlic and hot peppers and provides the sharpness of adjika. When cooking such adjika you need to be very careful. To protect the skin of the hands and eyes from external burns, rubber gloves should be used, and a plastic bag to collect the contents. One can only speculate how such a mixture affects the walls of the gastric mucosa.

It is natural to use such adjika only for people with excellent physical health. Therefore, the classic recipe can be slightly modified to soften the taste. For this, part of hot pepper can be replaced with sweet Bulgarian. The ratio in this case can be different, the ideal recipe is 800 g of Bulgarian and 200 g of hot pepper. This is certainly not a classic recipe, but adjika will not be so sharp.

Peppers are peeled, seeds and stalks are removed, washed, and then ground in a blender or meat grinder. Grind garlic and spices, then combine everything and add salt. Herbs (parsley, dill, cilantro or reagan) can be added to taste. Ideally, the resulting mixture should be uniform and thick.

Today homemade adjika recipes many, and each mistress has his own. What they just don’t add to it: tomatoes, carrots, apples, zucchini, onions, sweet peppers, horseradish, eggplant, walnuts and vegetable oil. It is clear that such recipes are far from traditional.

We bring to your attention the most common and one of the most successful recipes for cooking adjika at home, the so-called "female adjika". Such adjika turns out to be very tasty, tender and piquant, and can serve as an independent dish, and not just as a seasoning for meat and vegetables.

PREPARING ADJIKA. ADJIKA FROM TOMATO

For its preparation, you need 2.5 kg of fresh tomato, which at will can be replaced with 3 liters of tomato juice, 1 kg of carrots, bell pepper and sweet apples, 3 pcs of hot peppers. All vegetables and apples should be washed well, then peeled and thrice passed through a meat grinder. The resulting mixture is boiled for an hour, while stirring occasionally. 5 minutes before the end of the cooking process, add 200 g of garlic, 150 g of sugar and sunflower oil, 150 ml of 9% vinegar, a quarter cup of coarse salt. All mix thoroughly, bring to a boil and turn off. The resulting mixture is poured into sterilized jars and twisted for the winter.

According to this recipe, adjika is tender, vitamin and beautiful. It is used as a snack sauce for meat dishes, fish, chicken, potatoes, pasta. She can also grease bread, like butter. If you do not like hot adjika, then in its preparation should reduce the amount of garlic and capsicum.

• September 04, 2009, 20:25
• 1400866

Hot pepper and garlic, which is customary to cook in Abkhazia. But over time, the meaning of this word is slightly distorted. Many cook the dish according to their recipes, which are far from the original. Tomatoes or tomatoes are never added to real adjika. It includes basil, saffron, coriander and many herbs. These are the aromas of Abkhazia. Seasoning can be called spicy. Adjika we will discuss the recipe in this article.

Some facts

Despite the lack of tomatoes, adjika is red due to the large amount of hot pepper. But there is another variety of this seasoning. This is green adjika. It is made from herbs in Abkhazia. But today they make seasoning with tomatoes, bell peppers, apples and other ingredients and call it adjika. The main thing is that it should be sharp. Adjika recipe can be classic or with additions, but it is still a delicious seasoning.

Real adjika

How to cook spicy? The recipe is very simple. We take 1 kilogram 200 grams of walnuts, three quarters of a tablespoon. salt, three large spoons of coriander seeds (ground), a bunch of parsley and cilantro and 300 grams of garlic. We wash the pepper and remove the seeds. Hands after such work will simply burn, so it is better to use gloves. Then we pass the pepper through a meat grinder. We do the same with walnuts and garlic. Grind greens with a knife. Now mix all the ingredients and add salt and ground coriander to them. The mixture is very sharp. The adjika recipe does not involve cooking. We leave this mixture on the table for three days, sometimes stirring it. Then we lay it out in banks and put it in the refrigerator.

Moderately sharp adjika

And now the option of cooking this dish, but in a completely different way. This, of course, is a departure from the classics, but also tasty. Take five kilograms of tomatoes, half a kilogram of onions, apples, carrots and sweet peppers, 300 grams of garlic, two large tablespoons of salt, three tablespoons of sugar, a glass of vegetable oil and a bunch of fresh parsley. First, prepare the vegetables, washing them thoroughly. Then we cut all the adjika components into large pieces. Now they need to be crushed thoroughly. We use any convenient equipment (a meat grinder, a blender, etc.) for this. Put the mixture in a pan and add salt, sugar and vegetable oil. within 1.5 hours. The fire must be made small and constantly stir the mass. Arrange the finished dish in clean jars and cover with lids. Appetizer is moderately spicy. The adjika recipe does not contain hot peppers, but it can be added.

Very sharp adjika

We take 1 kilogram of hot pepper, half a kilogram of garlic, 500 grams of fresh cilantro, 20 grams of fresh dill and basil. Pepper clear of seeds and put to dry. He must become lethargic. After that, grind it in a meat grinder with garlic. Cut greens with a knife. You can take more coriander seeds and crush them in a mortar. Now combine all the ingredients and add a glass of salt. We mix everything. This is a real recipe for spicy Abkhazian. It must be stored in the refrigerator.

Adjika for the winter best adjika recipes from zucchini, tomato and garlic. How to cook the most delicious homemade adjika to pamper your family with fresh, fragrant seasoning from ripe vegetables filled with the summer sun during the whole winter. A piquant, spicy adjika for the winter, using step-by-step recipes with photos, can be prepared at home by both an experienced hostess and a novice keeper of the hearth.

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

A true Abkhazian or Georgian spicy and fragrant seasoning with a sophisticated and recognizable taste of tomatoes and / or pepper can be prepared for the winter according to a variety of recipes. Such an unusual pasta with spices and herbs will make the taste of many dishes more expressive and interesting. There are many ways to make adjika from tomato. Recipes can be selected, depending on the level of mastery of the hostess, both quite simple and more complex.

How to cook the most delicious adjika from tomato for the winter? The best recipes are collected in our article. But I want to note the fact that each of us has different taste preferences. Therefore, it is not necessary to assert that it is a workpiece prepared according to a certain recipe that is the most delicious. They are all to some extent the “tastiest.” And the choice is yours. Fragrant sauce with a paste-like consistency, usually of red color, characterized by pungency and piquancy, is called adjika.

Adjika for the best winter recipes

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

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

The best recipes adjika - preparations for the winter

In some adjika recipes you can find pumpkin, beets, mushrooms, plums, gooseberries, chokeberry berries. Each hostess adds something of their own. Invariably in adjika, one thing is its pungent taste. The combination of hot pepper 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 to prepare an original adjika with any taste. Simple instructions with photos and videos will be useful for preparing delicious snacks for the winter. Translated from Abkhazian “adjika” means “salt”.

Adjika home -
the recipe for the most delicious home adjika

According to legend, Abkhazian shepherds “invented” Adzhik who walked numerous herds of sheep on mountain valleys. To increase appetite, the sheep were given salt - as a result, the animals consumed more food and better fed weight. However, in those days, the cost of salt was too high and they tried to use it carefully.

Allocating this "miraculous" remedy to the shepherds, the owners of the sheep went to the trick - they mixed pepper in salt. True, resourceful shepherds began to mix “pepper salt” with various spices and herbs, receiving a burning seasoning for their daily food - adjika.

Adjika from tomato and garlic - a classic recipe

Ingredients:

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

Cooking method:

1. Wash and peel vegetables well;
2. Twist everything in a meat grinder. Twist the tomatoes together with the peel (do not peel);
3. When the vegetables are twisted, then shift them into a deep pan. If there is no such a deep frying pan, you can cook in a saucepan or in a cauldron;
4. Mix the whole mass well and bring to a boil;
5. As soon as adjika begins to boil, we reduce the heating under a frying pan and boil over low heat until the mass thickens, about 40 minutes;
6. As the mass becomes thick, spread adjika into sterilized jars and tighten the lid. Our preparation of adjika for the winter is the best recipes ready. Bon Appetit!

Today, homemade adjika is made from tomato and sweet bell pepper, adding to the sauce ingredients such as apples, carrots, garlic, hot pepper, greens. In fact, there are a lot of varieties of adjika, you can even cook it from zucchini.

Most modifications of the adjika recipe are related to the desire to diversify the taste and the need to store acute adjika at home. Acute home adjika is not in vain considered the best seasoning for meat.

Adjika - Adjika recipes at home

You can cook such an appetizer in different ways and with different ingredients, on which its taste will depend. For example, fresh and spicy adjika is obtained without cooking. For its preparation, tomatoes, bell peppers, apples are quite often used. With nuts you can make classic adjika with a pleasant aroma.

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

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

Video recipe "Adjika for the winter"

Adjika from tomato and garlic without cooking

The secret to 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. According to this recipe, you get about 2 liters of adjika.

Ingredients:

• Sweet pepper - 2 pcs.;
• Horseradish root - the amount to taste;
• Adjika dry - 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:

1. Prepare all vegetables: rinse, peel, remove seeds and stalks, cut into portions convenient for processing;
2. Skip all products through a meat grinder;
3. If you want to get an incredibly burning adjika, seeds from hot pepper should not be removed and processed with them;
4. Add spices, sugar, dry adjika and mix thoroughly;
5. Leave on for 15-20 minutes to completely dissolve sugar and salt;
6. Pour into pre-prepared jars;
7. Put in a cool place for further storage. We think our article “Adjika for the best winter recipes” helped you to prepare this wonderful dish. Bon Appetit!

You can opt out of adding vinegar if you wish. In this case, adjika must be stored in the freezer.

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

Adjika from zucchini for the winter - the best cooking recipes

More complex harvesting recipes include apples, horseradish, carrots, onions, and even eggplant. To enhance the taste, in addition to salt and sugar, vinegar and vegetable oil are used, and pronounced sharpness and hotness are obtained with Georgian spices, ground chili or cayenne pepper powder.

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

Adjika for winter in Abkhazian style - the best recipe

There is a version that adjika was invented in Abkhazia, therefore, we share their recipe for making a delicious sauce.

Ingredients:

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

Cooking method:

1. Peel the peppers and seeds. Cut into large pieces. Prepare the garlic;
2. Place everything in a blender or meat grinder and grind to a pasty mass;
3. Put a dry frying pan on the stove, bring it to a warm state and put coriander seeds in it first, then add cumin. Make sure that they do not burn, stir constantly. As soon as a pleasant saturated aroma appears, remove from the stove and pour into another container;
4. After cooling, grind the seeds of dill and utsho-suneli in a coffee grinder (10-15 seconds) or in a mortar. Pour the resulting mixture into chopped pepper and garlic, salt and mix thoroughly. Bon appetit and thank you for reading an article entitled “Adjika for the best winter recipes”!

Fresh adjika will be especially sharp for several days, but do not be alarmed, then it will become a little softer. Refill your favorite dishes with acute adjika, because adjika for the winter the best recipes are now always at hand.

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

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

Adjika from zucchini with apples for the winter

Ingredients:

• Carrots - 0.5 kg.;
• Zucchini - 2.5 kg.;
• Garlic - 3 large heads;
• Sweet Bulgarian pepper, preferably red - 7 amount
• Sweet and sour apples - 6 pcs.;
• Vegetable oil - 1 cup;
• Sugar - 4 tbsp .;
• Dill - a small bunch;
• Garlic - 3 heads;
• Parsley - a small bunch;
• Vinegar 9% - 100 ml .;
• Bitter peppers - 6 pcs.;
• Salt - 2 tbsp.

Cooking method:

1. Rinse glass jars and metal lids with soda and sterilize them;
2. Rinse and peel vegetables well, depending on their type. Cut the apples into 4 slices and remove the seeds and partitions. At the capsicum cut off the stalk, and leave the seeds with internal partitions. The fact is that the brightness of taste and pungency is given precisely by the seeds and internal partitions in the peppers;
3. Grind all vegetables with a meat grinder and pour the entire volume obtained into a volumetric pan. Bring to light drilling and simmer, stirring occasionally, about 1 hour;
4. Remove the husk and protective skin from the garlic, chop finely with a knife through a press, dill and parsley and add to the stewed vegetable mixture, continue to simmer another 10 minutes;
5. When the taste and aroma of all the ingredients are qualitatively mixed during the boiling process, you can already add sugar, vegetable oil, salt and vinegar. Stir and let it boil for a couple of minutes. Add Adjika with zucchini into prepared jars, directly from a boiling pan. Roll up the lids;
6. Turn the jars with sharp adjika from the zucchini lids down, wrap them tightly with a warm blanket and wait for them to cool completely. Transfer the blanks for the winter to their storage location, which should be cool, dark and dry. Bon Appetit!

Fully ready to eat adjika from zucchini for the winter, it’s ready for real cold weather. In the cold season there is no better dinner than a pan of steaming potatoes with mushrooms, and in the center of the table there is a sharp adjika from zucchini for the winter.

Adjika from zucchini - recipe for cooking

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

Prepare a delicious, fragrant adjika from zucchini for any housewife. No special skill is required: a grater, pan and the simplest set of ingredients for this sauce are 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”

If you add various ingredients to the main recipe from zucchini, tomatoes and garlic, you can achieve different shades of taste. You can make adjika from zucchini softer or sharper, give it a classic or piquant aroma, experiment with consistency and color.

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

Adjika from zucchini "Original"

Adjika from zucchini “Original” has an unusual taste and aroma. The peculiarity of this sauce is that traditional garlic is replaced with onions. Apples make the onion taste 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:

1. Peel washed vegetables and apples by cutting the peel and removing the core, grind in a meat grinder or grind on a coarse grater;
2. Transfer the vegetable mixture to the pan, add butter, then sugar and salt, mix well and put on medium heat until boiling. When the sauce boils, reduce the heat to a minimum and cook for about 40 minutes;
3. Add garlic and pepper to the sauce, mix and cook for another 5 minutes;
4. Pour vinegar, mix thoroughly and immediately arrange in jars;
5. Cool as described above: under a warm thick blanket down the neck. Bon Appetit!

The classic version of adjika does not provide for the presence of tomatoes, but over time, various recipes for this “burning” sauce have appeared - with tomatoes, apples, onions, horseradish. So, with adjika dishes from meat, fish, legumes, rice, eggs, vegetables are in perfect harmony.

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

Adjika from tomato and garlic - the best recipes

Today we studied the best step-by-step recipes with photo and video adjika - with and without cooking, without vinegar and with it, with the addition of various spices.

For busy housewives, you will like a simple adjika recipe that does not need to be cooked, and your pantry will be replenished with new original blanks. Adhering to the recipe, you can cook with your own hands an extremely tasty, fragrant and Caucasian-style hot seasoning - you’ll just lick your fingers!

Adjika from zucchini with tomatoes - a classic recipe

Ingredients:

• Bell pepper of different colors - 500 g;
• Bitter red pepper powder - 2 tbsp. with a pea;
• 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:

1. Rinse all vegetables (except garlic) under running water, peel, cut into pieces and grind using a meat grinder. Pour the mixture into bulk dishes, add salt, hot pepper and sugar, then add vegetable oil and stir until smooth. Bring on medium heat to 100 degrees and simmer on low heat for 40 minutes;
2. Peel the garlic, crush it through a press, add to the dishes with boiling vegetable mixture and continue stewing for another 5 minutes;
3. In the last turn, add vinegar to adjika, wait for the mixture to boil again and withstand a slow boil for 2-3 minutes;
4. Pour the vegetable mixture into sterile jars, roll the lids securely (also sterile) and place the jars on a hard surface with the lids down. Wrap adjika with a warm blanket for subsequent pasteurization. Having waited for their cooling, we transfer our preparations for the winter to the place of their permanent storage. Bon Appetit!

The true taste of adjika from zucchini “will open” only after a few weeks, moreover, the sharpness will become softer.

Today there are a lot of recipes for adjika and every nation prepares it in its own way. What is the best spicy seasoning recipe? Many housewives prefer to harvest adjika with tomatoes and spices for the winter. We offer to try out the popular “domestic” adjika recipe with photos - following the recommendations of the article “Adjika for the best winter recipes”, and you will undoubtedly get a great spicy sauce for your favorite meat and fish dishes.

Homemade adjika is a delicious addition to poultry, meat, fish and vegetables. Spicy, aromatic, this condiment to each dish is able to add a piquant piquancy. Many housewives make preparations from adjika for the winter.

Adjika from tomato - the most delicious recipe for the winter

Useful properties of adjika

Adjika normalizes digestion, increases appetite, improves gastric acid secretion and metabolism. Garlic, hot pepper, dill and other herbs are combined in a hot seasoning, which together have a positive effect on the human body.

Hot peppers contain special substances that easily destroy pathogenic bacteria that can cause food poisoning. Garlic also provides invaluable benefits, and this article, entitled “Adjika for the Best Winter Recipes,” will also benefit you.

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 used regularly for the prevention of respiratory diseases, including those of a viral nature. This product will enhance the protective properties of the body and strengthen the immune system.

Acute adjika tones blood vessels, increases human energy activity and acts as a natural aphrodisiac. It is worth paying attention to the fact that adjika is not recommended for young children, pregnant and lactating women, as well as people who have digestive problems (gastritis, ulcers). Hot seasoning is not suitable for all those suffering from diseases of the liver and kidneys.

Some recipes require cooking and sterilization, in others the finished seasoning is not subjected to heat treatment. If you have never cooked adjika at home, learn the recipes of 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 cook delicious adjika for the winter will help you immerse yourself in an exciting culinary journey, the result of which will be the treasured jars with a wonderful seasoning.

1. Tomatoes for adjika choose ripe and fleshy. The bright color of the sauce makes your appetite even stronger! For the same purpose, use red bell pepper, not green or yellow;
2. Zucchini can be replaced with zucchini without loss of taste, just peel the skin. If you doubt the thickness of the peel in zucchini, you can also remove the peel;
3. Do not use a blender to grind components - the sauce will turn out to be too thin and not like classic adjika. Not recommended! Meat grinder and again meat grinder !;
4. If the zucchini is overripe, with large seeds, then remove this inner part, but take care to keep the total weight of the zucchini in the recipe;
5. Before shifting the sauce into jars, taste it. Get the taste you want to indulge in in the winter. Vary with the amount of salt, acid and sugar - you can make it more acidic or spicier by adding vinegar and hot chili.

Video “Adjika for the best winter recipes”

Adjika is a dish of Abkhazian and Georgian cuisine, traditionally including hot chili peppers, jalapenos, suneli hops, garlic, coriander and spiced herbs in a grated form.

The adjika recipe according to the traditional recipe did not allow the addition of a tomato. However, over time, the composition of the pasty mass began to change and tomatoes became one of the indispensable vegetables in the preparation of adjika.

Adjika is considered to be a great addition to meat, also goes well with potato and pasta dishes.

We bring to your attention several interesting, and most importantly, delicious options for making homemade adjika.

The recipe for delicious homemade adjika with hot pepper without tomato

   Starting to cook hot adjika from red pepper, protect your hands by wearing disposable gloves. This is necessary, since red pepper is poorly washed off the surfaces, which is fraught with contact with eyes with inaccurate scratching, for example, of the eye. In addition, hot peppers can cause skin burns with prolonged exposure.

Ingredients necessary for cooking spicy homemade adjika without tomatoes:

• Red bell pepper: 2 kg.;
• Hot red pepper: 600 gr.;
• Garlic: 400g .;
• Vinegar (9%): 4 tbsp .;
• Coriander and dill seeds: 1 tablespoon each;
• Suneli hops: 1 tbsp;
• Salt: 5 tbsp

Cooking method:
   Step 1. We wash both varieties of pepper, dry it and get seeds from them. If you want to get not just hot adjika, but burning, do not remove seeds from hot pepper.
   Step 2. Peel the garlic.
Step 3. Scroll the prepared peppers and garlic through a meat grinder several times: a pasty mass should be obtained. You can also use a blender for this.
   Step 4. In the resulting paste we send spices and a bite. Mix well and send to a slow fire.
   Step 5. We wait until the paste boils, and lay out in sterile jars.

Storage conditions: a cool place for no more than six months.

Adjika from tomato and garlic with green apples

   Homemade adjika is an opportunity to choose the ingredient composition of a dish depending on personal preferences. Now we offer you a recipe for adjika for the winter with green apples. Depending on the ripeness and variety of apples, they can give adjika a slight acidity (green apples) or a barely perceptible sweetness (sweet, ripe varieties).

Ingredients necessary for cooking spicy tomato adjika with green apples:

• Fleshy, ripe tomatoes: 2.5 kg.;
• Hot pepper pods: 3 pcs.;
• Sweet bell pepper: 900 gr.;
• Carrots: 900 gr.;
• Garlic: 300 gr.;
• Apples (green, not hard, with acidity): 800 gr.;
• Vinegar (9%): 200 ml .;
• Salt: 300 gr.;
• Sugar: 200 gr.;
• Oil: 200 ml.

Cooking method:

   Step 1. Preparation of the ingredients.

• We wash the peppers, remove the seeds.
• Peel the tomato and apples, removing the core (peduncle).
• Peel the carrots and garlic. For the best chopping, it is better to wipe the carrots first through a grater.

   Step 2. All vegetables except garlic, scroll through a meat grinder and mix. You need to do the action several times until a homogeneous mass is obtained.
   Step 3. Put the mass on the stove and boil for 60 minutes with constant stirring.
   Step 4. After an hour of languishing, add chopped garlic to the mass.
   Step 4. Add spices, vinegar, oil.
   Step 5. We wait for the next boiling (it will take about 5 minutes) and put it in dry banks.
   Step 6. Banks, without closing the lid, sterilized for 10 minutes in boiling water, and then roll up.

Store in a cool place for 6-8 months.

Garlic-free adjika tomato recipe that does not require cooking

   There is no doubt that red pepper is the main ingredient, without which the preparation of delicious adjika is simply unthinkable. But it also means that other ingredients are just additional notes that can be removed if desired. For example, the absence of garlic will make adjika's taste more pure and saturated.

Ingredients necessary for making homemade acute adjika with garlic-free tomatoes:

• Fleshy tomatoes: 3 kg.;
• Hot pepper pods: 150 gr.;
• Sugar: 3 tbsp .;
• Salt: 0.5 cups.

Cooking method:
   Step 1. Wash the tomatoes, remove the rods. Immerse them whole in hot water for 10 minutes to remove the skin. Of course, you can do without this procedure, but only by removing the skin, you can get a homogeneous pasty mass.
   Step 2. We wash the pepper, dry it, remove the seeds from the pods. When working with pepper, remember gloves.
   Step 3. Combine pepper and tomatoes, scroll through meat grinders or grind in a blender.
   Step 4. Add the spices.
   Step 5. We prepare adjika without cooking for the winter, so the next step is laying it out on the banks. Having done this, put the cans in the refrigerator for the night: during this time adjika settles, and you can remove the excess juice that has settled out from the tomato.
   Step 6. The next day, removing excess fluid, put the cans on a towel lined at the bottom of the pan with water. We are waiting for a moderate boiling of water, and then we clog the cans with adjika. When sterilized in a pan, the jars should not touch each other sideways. Water level on the bottom edge of the twist border.

Storage conditions: cool place no more than 4-5 months.

Homemade adjika with jalapeno hot pepper, herbs and walnut oil

   The most exclusive recipe that best meets the classic adjika cooking options is a recipe that contains in addition to hot pepper a large amount of correctly picked greens.

But such adjika is useful only in small quantities, and its long-term storage is not provided.

Ingredients necessary for cooking adjika with herbs and peanut butter:

• Jalapeno hot peppers: 3 pods;
• Garlic: 3 heads;
• Basil, cilantro: 1 large bunch;
• Peppermint: 1 small bunch;
• Dill and parsley: half the bunch;
• Thyme: 3 branches;
• Salt: 30 gr.;
• Walnut oil: 3 tablespoons

Cooking method:
   Step 1. Garlic, peppers, peeled in advance and scroll through a meat grinder.
   Step 2. Wash greens, dry, grind. Add to the garlic and pepper.
   Step 3. Season. Do not forget about walnut oil.
   Step 4. We change.

Adjika is completely ready.

It can be eaten right now or stored for no more than 2-3 months in the refrigerator.

Any housewife should know how to cook hot adjika, because this is a very tasty snack, which can become a favorite for the whole family. It can be made spicy and not very, boiled and fresh, as well as from a tomato and from some other ingredients.

So, we will consider several options for how to cook adjika at home. All the recipes presented below are winter harvesting options, but you can also make sauce for instant consumption from them.

Adjika from zucchini

Let us consider, perhaps, immediately a very original and non-standard recipe for cooking adjika for the winter, in which zucchini prevails among the ingredients.

To prepare the sauce, you need to pass through a meat grinder three kilograms of zucchini, a pound of carrots, the same amount of sweet pepper, 1.5 kilograms of ripe tomatoes, almost three tablespoons of red hot pepper in dried form. In the total mass should pour a couple of tablespoons of salt, pour a glass of sunflower seed oil, half a glass of sugar. All ingredients need to be mixed well and put to boil for 30-40 minutes.

After that, five medium heads of garlic are added to the vegetables, the teeth of which also need to be chopped, for which you can use a crush or meat grinder and cook for another five minutes. Next, pour 100 ml of table vinegar and after two minutes of cooking, adjika can be rolled up in sterilized jars.

As housewives who know how to cook adjika according to this recipe advise, it acquires a juicy taste a couple of weeks after cooking.

Adjika with apples

Adjika cooked according to this recipe is ideally suited to various dishes, especially to those prepared from meat.

For its preparation, you need to peel a couple of kilograms of tomato and 0.5 kg of apples (preferably with sourness), these ingredients must be passed through a meat grinder, they also need to add a kilogram of bell pepper chopped in the same way and 0.5 kg of carrots, after which grind and add 200 grams of garlic. The total mass should be supplemented with a glass of vegetable oil, salt, pepper and 100 g of hot pepper, which can be used both fresh and dried. The ingredients must be mixed well and put to boil for 2.5 hours, not forgetting to mix occasionally. Once adjika is ready, it needs to be laid out in banks or rolled up.

From the above list of ingredients, a total of three liters of the finished product is obtained.

Green adjika

For some reason, everyone is used to seeing red adjika, but in the Caucasian cuisine there is the same sauce, only green. If you don’t know how to cook adjika for the winter without cooking, make it according to this recipe - it will be both unusual and very tasty. Moreover, the technology is very simple.

To prepare such a workpiece, you need to take 4 sharp thin peppers, completely clean them from the stalks and seeds, and then fold them into a blender. Next, there you need to send 4 large bunches of fresh cilantro and about 10 peeled garlic cloves. All these ingredients must be carefully ground in a bowl and then add a tablespoon of salt.

Such an unusual adjika can stand in the refrigerator for a long period, and at the final stage it can also be rolled up in jars. As for serving, it will be ideally combined with stewed or baked meat, vegetables, fish and side dishes.

Traditional Abkhaz adjika

The culinary history of this sauce originates in Abkhazia. It is not surprising that it is in this country that they know exactly how to cook adjika correctly. According to the presented recipe, you can make an excellent preparation for the winter, and also use it almost immediately after cooking (in this case, the taste will not be saturated).

To prepare a real Abkhaz adjika, you need to remove the stalks from 0.5 kilograms of chili peppers without cutting the fruits themselves. Then they must be thoroughly washed and dried. While water flows down from the pepper, you need to peel 300-400 grams of garlic and grind in a meat grinder 2-3 times. After that, the same thing needs to be done with pepper, parsley, basil, coriander and dill, which should be taken 50-70 grams. After that, the whole mass can be crushed in a blender, or you can not do this - it all depends on the individual preferences of the hostess. In Abkhazia, it is prepared in such a way that there are slices and pepper seeds are felt - this is the main feature of such adjika.

In this form, adjika should be tightly covered and left in a large bowl for 3-4 days until a part of the liquid evaporates. Experienced chefs note that for this purpose, you can choose dishes from any material except aluminum.

After the specified period, adjika should be laid out in small jars and, without sterilizing, close them with plastic lids. In this form, it can be stored even in the refrigerator.

Adjika with tomatoes and peppers

How to cook adjika in such a way that everyone slobbers from one of its aromas? The answer is simple: you need to make it according to this recipe!

To prepare aromatic and unrealistically tasty adjika, you need to peel 20 large bell peppers from seeds and stalks and twist them together with six large ripe tomatoes in a meat grinder. After this, vegetables should be put to cook for 20 minutes.

In the meantime, you can prepare the rest of the ingredients. Take a glass of peeled garlic and the three sharpest peppers. These products must be well chopped and added to boiling tomatoes. In this composition, vegetables should continue to cook it for 10 minutes. After this time, pour a glass of sugar, a spoonful of salt into a common pot, add one glass of refined sunflower oil and table vinegar, then boil for another 10 minutes, add a chopped bunch of parsley, keep it on fire for another 5 minutes, stir well. and spill over sterilized jars, roll up.

Adjika plum

Another option on how to cook adjika for the winter, the recipe originates in the Caucasus. At the exit, the hostess will receive a gentle and fragrant sauce, which can surprise not only her households, but also guests.

To prepare adjika from plums, you need to clear the kilogram of the main fruit from the seeds, and, after washing them well, dip them in hot water for 5 minutes - let them cook a little in the pan. After the specified time, they need to be removed from the water and rubbed well with a meat grinder. Separately, you need to peel the seeds and grind five Bulgarian peppers, three hot peppers, and a couple of medium heads of garlic in a meat grinder. These vegetables must be added to plums.

After all the ingredients have been collected, they must be salted (1 tbsp.), Sprinkled with sugar (2 tbsp.) And add a bag of hops suneli spices (15 g). After thoroughly mixing the pan with the contents, put it on the fire and cook for 20 minutes, stirring occasionally. Then the finished sauce must be poured into sterilized jars and rolled up with metal lids.

Dry adjika

Any housewife who likes to surprise her household with unusual, original and aromatic dishes should know how to cook since this seasoning can make the taste of almost any dish original: it can be added to baked meat, soup, side dish, as well as diluted with liquid and created unique sauce. There may be plenty of options for its preparation, but the one given here is the most optimal, since it is universal.

So, how to cook adjika in dry form? To do this, you need to prepare in advance - dry hot red pepper, which can take about a couple of weeks. After it becomes dry, 600 grams of pepper must be grinded on a wire rack, in a coffee grinder or in any other way, add 4 tbsp. l dry coriander, a couple of tablespoons of dill seeds, as much hop-suneli and, finally, a little salt. After all the ingredients are combined, they must be mixed well and can be used!

It is very easy to prepare such a mixture, but in order for it to be truly irreplaceable, the proportions of each seasoning must be strictly observed. If you wish, you can experiment with them yourself.

Beetroot adjika

An equally original version of how to cook adjika for the winter is to make it from beets. To do this, peel and thoroughly wash a couple of kilograms of red beets, as many ripe tomatoes, half the size of bell pepper, 300 grams of garlic and hot chili. All vegetables must be thoroughly dried on a towel and minced, it will be better if you do this a couple of times. Then they need to be folded into one common pan, brought to a boil and, having immediately reduced the heat, cook for an hour, sometimes stirring. As soon as the allotted time passes, you need to add half a glass of sunflower oil (refined), 2 tbsp. l soy sauce and 3 tbsp. l granulated sugar, and salt to taste. Now all the collected ingredients must be mixed well and continue to cook for 20 minutes. Then the entire contents of the pan should be laid out in sterilized jars and rolled up under metal lids.

Adjika from tomato

This option of how to cook adjika from a tomato for the winter will be very pleasant for those who love pasta, it combines with it most successfully.

In order to make such adjika, you need to peel 2.5 kg of skins of tomato and skip them through a meat grinder. Then they need to be folded into a pan and put to boil until boiling. After the tomatoes boil, the fire must be drastically reduced and the cooking process continued for another half hour.

In the meantime, you need to pass through a meat grinder a couple of kilograms of carrots and half as much sour apples (without cores and skins). After 30 minutes of cooking tomatoes, add these ingredients to the pan and continue thermal treatment for another 30 minutes. While vegetables are boiled, grind a kilogram of bell pepper and 4 bitter peppers in a meat grinder, add 300 grams of chopped garlic to them and send all this to a pan with boiled vegetables and stir well.

After boiling the total mass, it will be necessary to reduce the fire again and again continue to cook for half an hour. As the allotted time passes, in Adzhika you need to add 1.5 cups of vegetable oil, salt and sugar at your discretion. After stirring, all the ingredients should be boiled for another 15 minutes, and can be rolled up into jars.

How to cook adjika from tomato (without thermal treatment)?

Fans of such a wonderful seasoning will certainly admire the taste of adjika from tomato, cooked without any heat treatment. In order for it to have the most intense taste, you need to take the ingredients in a clearly defined amount.

A kilogram of bell pepper must be cut, cleaned of seeds and stalks, all seeds and partitions must also be removed from a pair of hot peppers. You also need to prepare 5 medium horseradish roots, wash them and cut into small pieces. Garlic (5-6 medium heads) is peeled separately and five kilograms of ripe tomatoes are cut. All the ingredients must be carefully chopped in a meat grinder, for which you can pass them through the unit twice or even three times. Now adjika is ready - it remains to add 100 grams of salt and mix everything thoroughly. Now it can be poured into cans and completely closed with plastic caps (ordinary plastic bottles can be used as containers).

It’s very easy to make such adjika at home. Five liters of the finished product are obtained from the amount of ingredients presented.

Adjika from zucchini, onions and apples

If you know how to cook adjika from a tomato, then you can experiment with creating it from other ingredients. Such a seasoning is remarkable if made from apples, zucchini and onions. Adjika cooked according to this recipe can be stored until winter and in the cold enjoy its fresh pungency.

For cooking, grind three kilograms of zucchini peeled from seeds and peel in a meat grinder, add 1.5 kg of red tomato, 1 kg of apples with sourness, the same amount of onion, 0.5 kg of carrots and the same amount of sweet bell pepper. In the total mass, you need to add a glass of vegetable oil, 0.5 cups of sugar and a couple and a half tablespoons of salt (you can with a small slide). All components must be mixed well and set to boil for 40 minutes, stirring occasionally so that the contents do not burn.

After the allotted time, add a glass of chopped garlic cloves and a tablespoon of dried hot ground pepper to the pan. The mixture still needs to be boiled for five minutes, after which add half a glass of table vinegar, mix thoroughly and place in sterilized small jars, rolling under metal lids using a special machine.

Adjika with walnuts

Another unusual, but very original recipe for homemade adjika is with walnuts. Experienced housewives assure that with this technology she cooks very quickly and immediately after cooking she has bright taste. Also, due to the fact that during the cooking process the dressing is not subjected to thermal treatment, it contains a huge amount of nutrients and vitamins.

So, in order to cook walnut adjika, you need to take 250 grams of peeled kernels, three medium tomatoes, one large bell pepper, three hot peppers, a large bunch of your favorite greens, cloves with three heads of garlic and chop it all in a meat grinder (you can twice) or a blender. After this procedure, you need to send three tablespoons of rice vinegar and olive oil, as well as one teaspoon of salt and mix everything thoroughly until smooth.

After such simple manipulations, walnut adjika will be ready. It is ideally suited to meat and fish dishes, all guests will certainly admire its taste. In this recipe, the amount of ingredients is calculated so that the output is a hot sauce, so that if desired, the volume of each of them can be calibrated based on your individual preferences regarding the spiciness and spiciness of your favorite product.