Adjika recipe from tomato and pepper. How to cook tasty tomato adjika for the winter

11.10.2019 Seafood

Adjika is a national dish of Abkhazian and Georgian cuisines. It is a pasty spicy seasoning, which can be used as a sauce for meat, poultry, fish, vegetables. Typically, adjika uses tomatoes in combination with hot pepper or horseradish. We will tell you how to cook aromatic and piquant adjika from tomatoes.

Adjika is a spicy, vigorous sauce - an excellent addition to meat and vegetable dishes, which is so highly valued by our men. This vegetable masterpiece is like no other loved and popular for many decades, and only grows new.

Boiled tomato adjika

Ingredients:

3 kg of tomatoes
2 tbsp. tablespoons of sugar
1 cup vegetable oil
1-2 heads of garlic,
0.5 kg of onion,
1 kg of red or yellow bell pepper
0.5 kg of carrots,
4-5 pcs. hot pepper
2/3 cup wine vinegar,
2 tbsp. tablespoons of salt.

Cooking method:

Tomatoes, Bulgarian and bitter peppers, onions and carrots, pass through a meat grinder.
Wash and peel the vegetables.
Peel the bell peppers from the seeds, and at the paprika remove only the tails and leave the seeds - they give an additional aroma and pungency.
Place the vegetables in a thick-walled cauldron, fill with vegetable oil, mix and cook for 1.5 hours from the moment of boiling over low heat.
Stir the tomato adjika periodically during cooking so that it does not burn.
Pass the garlic through a meat grinder.
Add garlic, salt, sugar and vinegar to adjika, mix and cook for another 10 minutes. If garlic is added at the beginning of cooking, then its aroma will disappear and the desired taste will not work.
Put boiled tomato adjika in prepared jars, close with nylon covers or roll up if you plan to leave it until winter.
Boiled tomato adjika is well stored in the refrigerator.

Ingredients:

Tomatoes - 1.5 kg;
Bulgarian peppers - 1.5 kg;
Chili pepper - 500 gr.;
Garlic - 400 gr.;
Salt - 2 tbsp. l

Cooking method:

You can learn the cooking method from the following steps. Tomatoes and peppers are washed and peeled. In tomatoes, the place of the stalk is cut out.
Then peel hot pepper and garlic. Grind vegetables in a meat grinder, and then salt and mix.
The resulting mass is placed in a jar and sent to the refrigerator to stand there for a day. After this time, you can open and enjoy your work.

Spicy tomato adjika

Ingredients:

Tomatoes - 1.5 kg;
Apples with sourness - 900 gr.;
Carrot - 400 gr;
Sweet pepper - 400 gr;
Garlic - 250 gr;
Bitter pepper - 7 pods;
Olive oil - 75 gr;
Table vinegar 9% - 75 gr;

Cooking method:

Wash and peel the apples and vegetables and remove the stalk. The top layer of carrots is peeled.
Peel the garlic. Vegetables and fruits, minced using a meat grinder, without garlic.
In the resulting mass add olive oil, sugar and salt, cook for 2 hours. Before cooking, add vinegar and chopped garlic.
Cooked adjika, placed in jars, previously pasteurized and corked with lids.

Adjika in Russian “Spark”

Ingredients:

Tomatoes - 1 kg
Sweet Bulgarian pepper (preferably red) - 1 kg
0.5 kg of garlic
1 pack chili pepper (20 gr)
3 tbsp salt
Dried Parsley Root - 100 g

Cooking method:

First, garlic, tomatoes, bell pepper must be twisted in a meat grinder.
Then you need to add chili pepper, salt and chopped parsley root, mix and leave for a day stirring constantly.
Arrange in dry, sterile and chilled glass jars, store in the refrigerator indefinitely.

Adjika from tomato in a slow cooker

Ingredients:

Bulgarian red pepper 2 kg
Tomato 800 g
Chili pepper 2 pcs.
Garlic 6-7 cloves
Garlic 6-7 pcs.
Salt 2 tbsp
Sugar 3 tbsp
Vinegar 9%

Cooking method:

I thoroughly wash sweet bell pepper, remove seeds and white veins. It is better to take red, orange or yellow pepper. Of course, this will not affect the taste, but adjika will look more aesthetically pleasing. Cut the pepper into arbitrary pieces.
Wash the tomatoes. We try to use dense meaty tomatoes, otherwise the finished adjika may turn out to be too watery.
Large and ripe tomatoes blanch. To do this, make them a few shallow cuts with a knife or pierce with a fork. Dip them in boiling water for 30 seconds, and then quickly cool. The skin will be easy to remove itself.
In peeled tomatoes, remove the stiff stalk and cut into pieces as well.
Grind the prepared vegetables using a blender or a meat grinder. At this stage, we can achieve both the consistency of mashed potatoes and leave small pieces for the texture. It depends entirely on personal preferences.
We add salt, sugar, ground pepper and vegetable oil to the vegetables.
We shift the mixture into a slow cooker, close the lid and turn on the quenching mode for 1 hour.
As long as there is time, we sterilize the banks. Here you can cheat and put them for 10 minutes in a preheated oven or microwave. In the latter case, pour a little water into the banks so that it does not burst. But you can use the traditional way and warm them in a water bath until condensation forms.
Leave the jars to cool and dry on a clean towel. And do not forget about the sterilization of the covers.
Peel the garlic. Young garlic is not only more aromatic, but also sharper than mature, so we focus on your taste.
Hot pepper is also rinsed. Remember that the severity depends not only on the type of vegetable, but also on whether we leave or remove the seeds. Everything here is very individual, so adjust the severity yourself.
Grind the garlic and pepper with a sharp knife. If we make a large amount of adjika, you can use a blender.
When the mixture from the multicooker is sufficiently quenched, add hot pepper, garlic and vinegar to it.
Once again, turn on the quenching mode, but now only 20 minutes. We look at the density of future adjika. If the consistency suits us, close the lid again. And if the tomatoes turned out to be watery and there was a lot of liquid, we leave the lid open.
Adjika is ready, now gently taste it: you may need to add a little more salt or pungency.
When the taste is leveled, we put adjika in a sterilized jar with a clean spoon so that as little air as possible is left on top. Close the lid and leave to cool completely at room temperature.

Caucasian tomato adjika

Ingredients:

ripe, fleshy tomatoes - 1.5 kg;
garlic - 3 large heads;
bitter red pepper - 2 pcs.;
granulated sugar - 1 tbsp. l .;
salt - 1 tbsp. l .;
parsley, dill, cilantro - medium bunch;
ground coriander - 1 tbsp. l .;
refined sunflower oil - 100 ml;
vinegar 5% - 50 ml.

Cooking method:

Wash all vegetables. At the pepper, cut the stalks, remove the seeds.
Although pepper is not very burning, you need to work with gloves, because its juice will eat into the skin of your hands for a long time, and with the slightest touch to your face you will feel a burning sensation.
Peel the garlic. Rinse the cloves with cold water.
Cut the tomatoes into several parts, while cutting the stalk.
Twist them through a meat grinder.
In another bowl, twist the cloves of garlic and red pepper through a meat grinder.
By the way, this adjika turns out to be moderately sharp. If you want to add pungency, take chili pepper instead of red pepper. Pour the tomato mass into the multicooker bowl.
Lower the cover. Set the Extinguishing program to 2 hours. Click the "Start" button.
Do not be afraid of the cooking time.
Extinguishing in a multicooker occurs in a gentle mode, it will not affect the quality of products.
While stewing, stir the tomato puree periodically with a special spoon. After about an hour, add mashed salt and sugar.
Pour in sunflower oil. Mix well.
Close the crock-pot again with a lid, continuing the quenching. Grind the greens.
Half an hour before the end of cooking, pour it into the bowl, adding also ground coriander.
Pour vinegar at the very end of the preparation.
While your adjika is cooking, wash the cans of soda, then rinse them with hot water. Place the cans in a cold oven on a wire rack, set the temperature to 150-160 °.
Sterilize for 20 minutes. Fold the lids in a pan with water and boil.
Remove the cans from the oven, leave them upside down on the table.
When the signal informs you of the end of the quenching, open the multicooker lid.
Pack boiling adjika in jars.
Seal tightly with screw caps.
Leave the cans of adjika upside down until completely cooled, carefully wrapping them in a blanket.
Then put home adjika in a cool place.
From this quantity of products you will get two jars of 800 g of delicious, very fragrant adjika.

Bitter adjika with tomatoes

Ingredients:

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

Cooking method:

We take pepper and apples, thoroughly washed, remove the twigs and the core, then cut into slices.
I also wash the tomatoes and cut them into six approximately equal parts.
Peel the carrots, wash and cut them into small pieces.
We pass all the ingredients through a meat grinder, except greens.
Add the required amount of vegetable oil, salt and black pepper to taste, as well as vinegar, mix everything thoroughly to make the mass as homogeneous as possible.
We put everything in a saucepan and cook for two hours over low heat.
Wash and cut the greens, add it at the very end of cooking.
Pour adjika into clean dry jars and sterilize for 20 minutes in boiling water.
We roll up the cans with lids using a special machine, then turn them upside down and wrap them in a dense cloth, put on a towel, and after completely cooling we send them to the cellar or pantry for subsequent storage.

Adjika from tomato for the winter

Adzhika’s “Spark” recipe for winter from tomato and pepper can be gleaned from many sources, but the recipe that was prepared in the middle of the last century is the most delicious.

Ingredients:

Fresh and dense tomatoes - 1 kg;
Horseradish root, garlic and hot pepper 50 g each;
Salt, sugar and vinegar 20 g each

Cooking method:

The cooking technology is simple.
Since electrical appliances were a rarity in the last century, everything was twisted using a mechanical meat grinder.
It should be noted that just such a fraction of chopped vegetables was the most suitable for harvesting.
Therefore, to repeat the classic adjika adjika “Spark” it is better to use a meat grinder.

Adjika with tomato without cooking

Ingredients:

Sweet red pepper - 2 kg
Bitter Capsicum - 6 pcs.
Garlic - 2 heads
Salt - 2 tbsp.
Vinegar 9% - 3 tablespoons

Cooking method:

We will prepare for the preparation of adjika all the necessary ingredients. It is very important to choose the right foods, especially hot chili peppers. When choosing it, pay attention to density and aroma. The same applies to bell pepper, which is better to take the freshest and crisp. Pick a sweet, saturated red color.
First of all, we wash all the tomatoes we bought in cold water, then we cut them in half with a sharp knife, remove the stalks. Do not use for cooking adjika ripe or even slightly spoiled vegetables.
We send all the bell pepper to a clean sink, fill it with water and rinse thoroughly. Now with a small knife, carefully cut the fruit stem from each fruit along with the seeds. Carefully wash the red hot pepper, it is best to do this all with gloves. Also peel the garlic from the husk.
All the prepared ingredients must be passed through the meat grinder in portions, all the chopped vegetables are put in a deep pan, we add the indicated amount of salt there. We cover the pan with a lid or a clean thin cloth, and then leave it to ferment for the next 3-4 days.
Every day, gently mix adjika in a saucepan two or three times. I wash the jars thoroughly with soda and then sterilize them, fill them with the aromatic adjika and tightly tighten the lids. We send cans with adjika for storage in the refrigerator. Homemade adjika “Spark” is ready for winter without cooking.

Caucasian adjika from tomato

Ingredients:

Tomatoes - 3 kg
Red bell pepper - 300 g
Carrots - 150 g
Sour apples - 150 g
Garlic - 180 g
Bitter pepper - 1 small pod
Vegetable oil - 1/3 cup
Ground coriander - 1 teaspoon
Ground allspice - 1/2 tsp
Parsley and dill - 1/2 bunch
Salt - 2-3 teaspoons
Sugar - 1 teaspoon

Cooking method:

Ripe fleshy tomatoes (cream grade is well suited) are sorted, washed thoroughly and cut into pieces convenient for grinding in a meat grinder. My tomatoes were small, so I cut only into two parts. We attach the stems of the peduncle.
Apples, bell peppers and carrots. Peel the carrots, remove the seeds from the bell pepper, and a seed box from the apples. I think that these explanations are superfluous, but I made them just in case, for completely inexperienced cooks. Cut into pieces.
Peel the garlic, wash my fresh herbs and dry them slightly. Hot pepper also wash and remove the seeds. How much hot pepper to take depends on the taste and severity of the pepper itself, so try pepper before adding it to adjika if you do not want it to turn out too vigorously. If the pepper is pickled, then you can add not a whole pod, but a half.
Now we begin to gradually grind all the cooked ingredients in a meat grinder. First, we pass the tomatoes through the meat grinder.
When all the tomatoes are mashed, pour it into the bowl of the multicooker, turn on the Frying or Baking mode for 1.5 hours. Do not close the lid so that excess moisture leaves better. Let the tomato puree boil well.
And we continue to work with the meat grinder: scroll apples, carrots and bell peppers. Set aside, covering with a lid.
Grind garlic, hot pepper and herbs. Carefully close so that the aroma does not disappear. We don’t need a meat grinder anymore, it can be disassembled and washed.
When a few minutes remain before the end of the regime, and the tomato mass boils more than half, we add scrolled apples, carrots and bell pepper to adjika. Let’s boil.
After pour the vegetable oil. I do not like when there is too much oil in adjika, so I add a third, or even a quarter of a glass.
We again start the multicooker for another 1 hour, but already in the Extinguishing mode. At the same time, I also don’t close the lid so that adjika in the slow cooker turns out thicker. Occasionally Adjika does not stop stirring.
To garlic with herbs, add sugar, salt, allspice, coriander.
Add this mixture to adjika 15-20 minutes before the end of cooking.

Classic adjika for the winter

Ingredients:

Tomatoes - 1.5 kg;
Bell pepper (any color and grade) - 2-3 pieces large;
Apples of the Antonovka variety (or any other grade with sourness) - 2 kg;
Garlic - 1 large enough head;
Salt to taste;
Greens to taste - cilantro, parsley, dill, lovage, celery (in a bunch of each or in any other combination);
Spices: peppers and peas, cloves, paprika, oregano, bay leaf.

Cooking method:

Carefully wash vegetables, apples and greens.
Let’s dry, or wipe dry with a kitchen towel or microfiber cloth.
We clear peppers from a stalk and seeds. First cut into strips, then into cubes. Grind in a blender or meat grinder.
We put the resulting mass into the multicooker bowl.
Pour the tomatoes over boiling water for a minute, remove the skin. Grind in a blender or meat grinder.
Add to the bowl to the peppers.
Peel the apples.
Cut into slices.
Grind in a blender or mince.
Grind herbs and garlic.
After combining all the ingredients in the multicooker bowl, add spices and put on the stewing program for 1.5-2 hours.
During this time, sterilize and dry the cans with lids, prepare a tool for rolling.
After the time has passed, pour adjika into the banks, pasteurize as necessary, putting in boiling water for a while directly in the banks, or in the oven. Roll up canned food.

Homemade Tomato adjika

Ingredients:

tomatoes - 2.5 kg
carrots - 1 kg
bell pepper - 1 kg
apples - 1 kg
sugar - 1 cup
salt - 1/4 cup
vegetable oil - 1 cup
vinegar 9% - 1 cup
garlic - 300 gr.
chili pepper to taste

Cooking method:

I wash and clean all the vegetables. Naturally, we remove the cores in apples, partitions and seeds in peppers. After that, we chop all the vegetables in turn. Here you can use a meat grinder or blender. The blender turns out pretty finely, so I prefer an electric meat grinder.
Add chopped vegetables in a large pot, bring to a boil and simmer for about 1 hour.
Pour sugar, salt, vegetable oil and vinegar into the vegetable mass
Finely chop the garlic (you can also pass it through a meat grinder), and also add to the almost ready-made adjika
For pungency, add pepper to taste and taste. We love sharper, since adjika.
Cook for another 5 minutes and put into sterilized jars.

Raw adjika from tomato

Ingredients:

tomatoes - 1 kg
bell pepper - 2 kg
garlic - 200 gr.
red hot pepper - 250 gr.
vinegar 9% - 200 gr.
sugar - 5 tbsp. l
salt - 5 tbsp. l

Cooking method:

All vegetables are washed, cleaned and chopped with a blender.
Grind the garlic.
Skip tomatoes, sweet and bitter peppers through a blender
We clean tomatoes, sweet and bitter peppers, cut them into slices and chop them using a meat grinder or a blender. Tomatoes, bell peppers, hot peppers, onions and apples are passed through a meat grinder. Sometimes it is difficult to grind hot peppers in a blender, add it to it a few tomatoes and the process will go easier
At the end, add sugar, salt and vinegar.
We mix everything well and put it into sterilized jars.
You can store such adjika and any other dishes, but then it will be stored much less. I don’t risk storing Adjika with tomatoes and bell pepper for more than a month without sterilization - it can ferment. Read more:
Spicy, of course, adjika turns out, because here we will add hot pepper, horseradish, and vinegar. But in my family they love spicy, so we cook and scorching adjika. In the end, you can always determine the amount of hot pepper, horseradish and vinegar yourself to get a sharpness and acid that is comfortable for your stomach.

Simple adjika for the winter

Ingredients:

tomato, 2 kg
carrots, 3 pieces
bell pepper, 1 kg
hot pepper, 5 pieces
garlic, 7 cloves
sugar, 2 tbsp. l
salt to taste
greens to taste
vegetable oil, 1 stack.

Cooking method:

Wash all vegetables.
Cut tomatoes into 2 or 4 parts, cut off part of the stem.
Sweet and hot peppers to clear seeds and stalk.
Peel and chop the carrots in small pieces.
Finely chop the garlic and herbs with a knife.
Grind all vegetables in a meat grinder or chopper.
Pour vegetable oil into the pan, add all the vegetables except garlic, herbs and spices.
We put on the stove, bring to a boil, reduce the heat and stirring constantly, cook to the desired density (let us evaporate the excess liquid)
When the mixture is brought to the desired density, we introduce greens, garlic, spices and cook for another 10 minutes.
We pour the finished mixture into sterilized jars, twist, wrap until cool.

Good day!

Love spicy, how I love him? Then this article will definitely come in handy! Having prepared for the winter, it is time to start preparing such a beautiful, fragrant sauce as adjika. Moderately spicy, it will be a complement to any dish. It can also be used in all kinds of marinades and gravy.

And how much this sauce is useful, you can not even say. After all, it’s just a storehouse of vitamins from vegetables that are maximally preserved during cooking! This is just what most people need so much in the cold season.

Having prepared adjika in the summer or in the fall, you will provide yourself with a magnificent sauce until the next harvest. I also want to note that all recipes are very simple, but they need equipment: a blender or a meat grinder.

The most delicious homemade adjika for the winter with horseradish without cooking

Cooking adjika without cooking is good because during cooking there is no thermal treatment of vegetables. Thus, we preserve all the vitamins that will more than once help the body cope with colds and viruses.

We will need (for 5 cans of 0.5 l each):

tomatoes - 2.5 kg;
hot pepper - 200-300 g;
red bell pepper - 3pcs.
horseradish root - 200 g;
garlic - 250 g;
sugar - 1.5 cups;
vinegar 9% - 1.5 cups;
salt - 0.5 cups.

Cooking:

We divide the containers so that the amount of hot pepper can be adjusted to your liking.

We taste it so that there is enough salt and sugar.

Recipe for homemade adjika with spinning apples

Apples are widely used in harvesting adjika. They reveal their sweet and sour taste, combining with hot pepper, filling the sauce with an even greater aroma.

Be sure apples do not spoil the dish, but make it even tastier.

We will need:

Cooking:

A simple and quick recipe for spicy tomato adjika with garlic without cooking

Another very simple recipe without cooking with vinegar. Adjika turns out to be moderately sharp, slightly scorching the tongue, in general, such as many love it.

And, since you don’t need to cook anything, you save a lot of time, which you can usefully spend with your family and friends.

We need (for 3.5l adjika):

Cooking:

Home-made croaker for the winter without vinegar

It is also possible to prepare adjika without vinegar. It will be perfectly preserved throughout the winter.

Just imagine what aroma will reign in your kitchen while boiling vegetables! It's just unbelievable - you will lick your fingers!

We will need:

Cooking:

Taste, add if necessary.

Adjika from zucchini with tomatoes - you will lick your fingers!

We will need:

zucchini - 3 kg;
carrots - 500 g;
bulgarian pepper - 500 g;
tomatoes - 1.5 kg;
garlic - 200 g;
ground red pepper - 2 tablespoons;
sugar - 100 g;
salt - 2 tbsp;
vegetable oil - 200 ml.

Cooking:

Gogoshar burning adjika

Gogoshary is a variety of pepper; it tastes sweet and spicy at the same time. But, if you do not have this type of pepper, then, of course, you can replace it with sweet.

A dish using gogosharov turns out to be very piquant and interesting.

We will need:

gogoshary - 1 kg;
tomatoes - 1.5 kg;
apples - 0.5 kg;
carrots - 0.5 kg;
hot pepper - 150 g;
garlic - 250 g;
vegetable oil - 150 ml;
salt - 1 tablespoon.

Cooking:

Be sure to taste it. And, if necessary, add salt.

Video on how to cook classic Abkhaz adjika without bell pepper

Spicy adjika without tomatoes and sweet peppers using hops-suneli looks quite dense. It is ideal for sharper lovers. Watch the video and learn how to quickly cook this wonderful sauce.

We will need:

hot pepper - 700 g;
garlic - 500 g;
salt - 7 tsp;
hops-suneli - 7 tsp.

Cooking:

Tasty spicy tomato and pepper sauce for the winter with cooking

We will need (for 6 cans of 0.5 l each):

Cooking:

Georgian green adjika with onions at home

Green adjika is obtained due to the large amount of green in its composition. Just imagine the amount of usefulness that this wonderful sauce fills!

We will need:

Cooking:

That's all, friends! As you can see, cooking adjika will not be difficult for you. Most of your work will be done by your favorite kitchen assistants; it will only take you a little time. But the result is worth it. And he will certainly be appreciated!

Many recipes for hot seasonings for the winter can be combined under the general name “adjika”, and the best recipes will be presented to your attention today. Recipe for winter adjika with cooking from tomatoes with garlic and pepper will be considered basic.

Home adjika is advantageous in that its severity and composition of the ingredients can be adjusted by yourself, cook for the winter from tomato and hot pepper, garlic, from tomato, garlic and plum, from tomato and zucchini, introduce a variety of vegetables, fruits, spices and spices into the recipe , make it spicy, hot or sweet. Adjika is a wonderful "training ground" for the realization of your culinary fantasies.

Today we will consider recipes for cooking adjika by cooking, because heat treatment ensures long-term preservation of the finished product until the new harvesting season.

All preliminary preparation in each recipe includes washing greens and vegetables, removing seeds, seeds, stalks, peeling, chopping in any convenient way - by cutting, scrolling through a meat grinder, rubbing with a grater or using a blender.

All glass containers for preserving must be thoroughly washed and sterilized.

Recipe for winter adjika from tomatoes with garlic and pepper with cooking

I will share with you a recipe on how to cook adjika for the winter with cooking from a tomato at home.

Seasoning ingredients:

Fleshy ripe tomatoes - 5 kg;
Bright orange carrots (rich in carotene) - 2.5 kg;
Thick-walled sweet pepper - 3 kg;
Garlic - 15 large cloves;
Hot pepper (chili) - 2 medium-sized pods;
Salt (not iodinated - 150 g;
Sugar - 200 g;
Vegetable oil (at your choice) - 1 tbsp .;
Apple or table 9% vinegar - 300 ml.

Place the tomatoes in a saucepan, pour a little water and put on medium heat to soften.

While the tomatoes are boiling, chop the carrots, bell peppers and hot pepper. Wash the tomatoes through a sieve to separate the peel and seeds, add the scrolled vegetables, oil to the tomato puree and set it to boil on a small fire for three hours.
In almost ready seasoning, add sugar, salt, vinegar, garlic pressed through a press, mix well.
Final cooking - 10 minutes, then pack the hot mixture in hot cans, cork it under iron lids, turn it upside down, wrap it in towels and wait until it cools.

Basic adjika is ready. You can store the seasoning even at room temperature, and in the cellar conditions it will stand idle for several years.

Spicy adjika with apples

Adjika from tomato and garlic with apples is spicy, cooked for the winter a bit like the base, but there is no sweet pepper in its recipe, apples are added to the composition to improve the texture and taste of the finished product.

Seasoning ingredients:

Thin-skinned juicy tomatoes - 5kg (salad);
Apples (it is better to take late varieties, for example, Antonovka) - 3 kg;
Juicy carrots of autumn varieties - 2 kg;
Thick-walled sweet pepper - 2 kg;
Hot peppers (chili) - 5 medium-sized pods;
Garlic - 5–6 large heads;
Salt (not iodinated) - 200 g;
Sugar - a glass;
Apple or table vinegar 9% - a glass;
Sunflower oil (or your choice) - a glass.

Pour oil into the bottom of a thick-walled pan.

All chopped vegetables will be placed in a saucepan and set to boil for 2 hours on medium heat, the boiling mass must be stirred so that it does not burn.
Before the end of the cooking process, add sugar, salt, vinegar to the boiling seasoning, let it boil and put hot in cans.
We seal the jars, turn them over, wrap them up, wait for cooling.

This wonderful “thermonuclear” seasoning will be appreciated by all your households and guests.

Adjika for the winter with cooking from tomato, pepper, apples, carrots and garlic is one of the richest seasonings to taste, you will appreciate it.

Adjika with horseradish "Russian" classic

It is impossible to spoil the porridge with oil, just do not spoil the spicy seasoning with horseradish. Recipes with horseradish are quite popular, and more often such seasoning is prepared without cooking, and accordingly, it is stored less, and only in the refrigerator. Our simple horseradish seasoning recipe involves heat treatment.

Seasoning ingredients:

Ripe juicy tomatoes - 5 kg (salad);
Red Bulgarian pepper - 1.5 kg (thick-walled);
Horseradish root (you can take katran) - 500 g;
Large heads of garlic - 6 pcs.;
Hot pepper (chili) - 5 small pods;
Salt (not iodized) - 5 tbsp. l .;
Sugar - 10 tbsp. l .;
Apple cider vinegar (table 9%) - ¾ st .;
Sunflower oil (or of your choice) - 0.2 l.

In a thick-walled pan, add oil and place the vegetable mixture, salt, sugar. Bring the mixture over high heat until it boils, then reduce the heat and cook the seasoning for 40 minutes. Pour vinegar, mix well and put hot in clean jars, cork. Turn the banks, wrap, let cool.

To the treasury of tips: Trying to diversify the winter Adjika recipe with cooking from tomatoes, with garlic and pepper, more boldly use a variety of products - apple, plum, pear, quince puree, available herbs, spices, cook seasonings from gooseberries, carrots, bell peppers , pumpkin, rhubarb, cherry plum, with the addition of horseradish roots, katrana, parsley, celery, with vinegar and citric acid.

Tomatoes - this is the basis of any adjika at home, let the most fleshy and ripe fruits with thin skin into the case.

It is most convenient to prepare a seasoning of 5 kg of tomatoes as a base, along with the rest of the additives you will get a sufficient number of seasoning jars for the whole winter.

Cooked appetizer “Spark”

How to cook the simplest spicy adjika from tomato, paprika, horseradish and garlic? There is a wonderful old recipe for hot seasoning for the winter - “Spark”. The recipe for a fire snack for the winter will allow you to experience the most vivid taste sensations throughout the cold season.

Seasoning ingredients:

Ripe tomatoes - 5 kg (salad);
Horseradish root - 500 g (you can take katran);
Large garlic - 10-12 cloves;
Chili pepper - 3 pods;
Sugar - 10 tbsp .;
Salt (not iodized) - 5 tbsp.

All the crushed components are put in a pan, add salt and sugar and put on medium heat, cook for one hour, put the hot seasoning in jars, cork with lids, turn over, wrap and wait until it cools. Our fire appetizer is ready!

Adjika with prunes, tomato paste and pepper for the winter

Want to cook something sophisticated and vibrant in taste? It's time to learn how to cook adjika with prunes. Prunes give both sweetness and a pleasant texture.

Seasoning ingredients:

Plums of the Prune variety - 2 kg (the most ripe);
Garlic - 200 g;
Hot pepper (chili) - 2 small pods;
Tomato paste –5 tbsp (can be replaced with mashed tomatoes - 200 g);
Salt (non-iodized) - 2 tbsp .;
Sugar - 3 tbsp.

Put the plums in a saucepan, pour a little water and boil until soft.

Pour the boiled plums through a sieve, add the chopped pods of hot pepper, tomato paste to the plum puree, mix, pour salt, sugar.
We boil for 20 minutes with stirring, add chopped garlic, cook for a few more minutes, put the hot seasoning in clean jars, cork, turn it upside down, wrap it up, wait until it cools.

Our amazing seasoning is ready, it remains to get the game, bake at the stake and serve it to adjika!

Hot spicy peppercorn

What could be better than a hot seasoning for a meat dish against autumn-winter spleen? Let's try the classic recipe for the seasoning season.

Seasoning ingredients:

Thick-walled sweet pepper - 1 kg;
Hot pepper (chili) - 200 g;
Apple or white vinegar - 50 ml;
Salt (non-iodized) - 1.5 tbsp .;
Sugar - 2 tbsp. l .;
Tomato paste (can be replaced with homemade tomato puree) - 5 tbsp. l

Place chopped peppers (sweet and hot) in a saucepan, add tomato paste to it, pour sugar, salt, put it on a medium heat for one hour. Cook the seasoning with stirring so as not to burn. At the end of cooking, add vinegar, bring it to a boil again and put it in jars. We roll up the cans with lids, turn them over, wrap them up, wait for cooling. Our culinary bomb is ready! Invite your friends to the tasting.

Slow Cooking Recipe

When the house has such an assistant for the hostess, such as a slow cooker, you can cook a variety of seasonings for the winter, boasting recipes in front of friends. The recipe for a multicooker is simple to execute, the finished adjika turns out to have a bright rich taste, it is stored for a long time, but it is eaten very quickly if you open the jar. How to cook sharp adjika for the winter in a slow cooker with carrots and onions - read and try in practice.

Seasoning ingredients:

Ripe thin-skinned tomatoes - 5 kg (salad);
Carrots - 1 kg (autumn varieties);
Onions (you can take sweet) - 1 kg;
Garlic - 400 g (8 heads);
Hot peppers (chili) - 4 small pods;
Sugar - 8 tbsp .;
Apple cider vinegar (table 9%) - 0.2 l;
Greens: a bunch (celery, cilantro, dill, parsley);
Vegetable oil (of your choice) - 1 tbsp.

Pour the vegetable mixture into the multicooker bowl, set the “stewing” mode and the time - 2 hours. Then add oil, salt, vinegar, sugar, mix the mixture and simmer for another 10 minutes, put it in jars, cork it with lids, turn over the jars, heat it, wait for it to cool. Drooling even from the photo of this seasoning!

Adjika for the winter with cooking from zucchini and garlic

In order to create a seasoning with a new taste, you need to use different vegetables as a basis, for example, zucchini, they give a good consistency to the product, a neutral taste that can already be enriched according to your desire - spices or herbs, and now we will get acquainted with such a recipe, We learn how to make an almost dietary version of adjika.

Seasoning ingredients:

Zucchini - 2kg (both young and mature);
Carrots of autumn varieties - 1 kg;
Fleshy ripe tomatoes (salad) - 2 kg;
Hot pepper (chili) - 3 small pods;
Garlic - 3 large heads;
Greens: leaves of celery, parsley, cilantro;
Salt (not iodized) - 5 tbsp;
Sugar - 8 tbsp .;
Citric acid - 2 tsp;
Sunflower oil - 1 tbsp.

Pour the oil into a saucepan, place the tomato puree, chopped vegetables and put on medium heat to cook for 2 hours. Stir the boiling vegetable mixture so that it does not burn. 20 minutes before the end of the cooking process, add salt, sugar, lemon, cook and put hot in cans, cork with lids, turn upside down, wrap and let cool completely. This seasoning is very tasty, aromatic, not too spicy, pleasant density.

Question: Do I need to wrap adjika after cooking?

This technique provides additional heat treatment, in addition, the consistency of the finished product improves.

By tradition, for a more complete disclosure of the topic, you can get acquainted with the video of the process of cooking adjika, with a photo of the finished product, understand for yourself all the subtleties of classic recipes from tomatoes, with prunes, and tomato paste, and pepper, with herbs. Having tested in practice the recipe of adjika from tomatoes with garlic and pepper for the winter with cooking, you can switch to other options for this workpiece.

So, Her Majesty - Adjika. The burning lady hails from the mountainous Abkhazia. It is called “Abkhazian oil” in its homeland ... But this is just butter with little teeth.

Adjika from tomatoes and garlic for the winter - general principles of preparation

The composition of this seasoning should include ingredients from a traditional recipe, namely: hot pepper, garlic, salt.

If you want to stop at this, then take all these ingredients, grind it manually on a flat stone (and you definitely have one), and you will have “happiness with a twinkle” - a recipe for ancient adjika.

Adjika from tomatoes and garlic for the winter is prepared both raw and cooked. Here the choice is yours. There are pluses in any version. Raw adjika has more nutrients, boiled - longer stored.

To make adjika more fragrant, do not be afraid to include your culinary imagination and feel free to experiment - add spices. Offhand, here's a mixture for you: cilantro, coriander, dill seeds, hops - suneli.

Since we will cook adjika from tomatoes and garlic for the winter, we should pay special attention to the choice of tomatoes. They should be fatter, more ripe, even overripe will fit.

It is rather a safety measure - cook this dish with rubber gloves. Keep away from sin. Hot peppers, he know what, a guy with character.

Adzhika jars should be well sterilized. Better and more convenient to take with a capacity of half a liter.

Raw adjika from tomatoes and garlic for the winter

This is the simplest adjika recipe from which you can start to “dance”. It does not require much time and skills. All that is needed is the necessary ingredients, prepared containers and 20 minutes of your time.

Ingredients:

Tomatoes - 3 kg

Garlic - 0.5 kg

Sweet pepper - 1 kg

Hot pepper - 150 gr

Salt - 0.5 tbsp

Sugar - 3 tbsp

Cooking:

1. Peel the stalks of tomatoes and peppers. Remove the insides from the sweet pepper. Peel the garlic.

2. Rinse all ingredients.

3. Using a meat grinder, grind tomatoes, garlic, 2 types of pepper.

4. Stir the mixture thoroughly.

5. Add salt and sugar. Stir again.

6. Leave the finished composition overnight.

7. The next day, drain the released liquid and put adjika on the banks, roll up or close the capron lids.

That's all. Store in a refrigerator or cellar. Learn how to make this adjika - any variety of it will be on your shoulder.

“Wandering” adjika

Another recipe for raw adjika. You must admit that in the name itself one feels some ease, windiness. Having learned how to cook it, you will understand where such a light "name" comes from. In fact, this recipe is a slightly modified first.

Ingredients:

Tomatoes - 1 kg

Garlic - 0.5 kg

Sweet pepper - 0.3 kg

Hot pepper - 150 gr

Salt - 1 tbsp

Cooking:

1. Remove stems from tomatoes, peppers. For sweet pepper, remove the seeds. Peel the garlic.

2. Rinse the ingredients under running water.

3. Alternately skip all the products through the meat grinder or use a blender.

4. Stir the resulting mixture.

5. Add salt and mix again.

6. Leave the blank for 3 to 4 days in a secluded place in the kitchen. Stir the composition up to four times a day during this time. The mixture should ferment. When you see that the gases have ceased to be released - congratulate yourself on your next achievement - the “wandering adjika” is ready.

7. Place in sterilized jars and roll up.

When it suddenly seems to you that life is boring and monotonous, open a jar of "stray" and hit the road.

Adjika Thistle

Here's another variation of how raw adjika is made from tomatoes and garlic for the winter. In addition to the name, this adjika has a couple more highlights. Firstly, it has a more interesting taste due to horseradish. Secondly, it resists some harmful viruses. And, attention, women, thirdly, increase male power. Do not miss the chance to put this drug on your narrowed arm, when he once again at dinner will gobble up chicken legs.

Ingredients:

Tomatoes - 1 kg

Garlic - 3 medium sized heads

Horseradish - 3 roots

Bulgarian pepper - 1 kg

Red pepper, burning - 3 pcs.

Salt to taste

Cooking:

1. For tomatoes and peppers, remove the stalks. Remove the seeds from sweet pepper. Peel the garlic.

2. Rinse all products thoroughly.

4. Thoroughly mix the resulting mashed potatoes.

5. Add salt to taste. In this recipe, by the way, you can sacrifice principle number 1 and do not add salt.

6. The last step - decompose the resulting composition into well-sterilized compact jars.

Tip: dear women, since this adjika with a twist, use some unusual packaging. For example, roll in jars of pink or unusual shape. Add romance to everyday life.

"Female" adjika

Delicate taste, spicy shade of femininity - it's all about the “female” adjika. The composition already includes a more diverse set of products. Cooking will be more interesting. Of course, cooking will take about 1.5 hours. But this is “female” adjika and that’s it.

Ingredients:

Tomatoes - 2.5 kg (you can replace with 2 l of tomato paste)

Garlic - 200 gr

Capsicum - 3 pcs.

Bell pepper - 1 kg

Carrots - 1 kg

Sweet apples - 1 kg

Coarse salt - ¼ st

Sugar - 150 gr

Sunflower oil - 150 gr

Vinegar 9% - 150 ml

Cooking:

1. Peel the stalks of tomatoes, apples, peppers. Remove the seeds from the bell pepper. Peel apples and seeds. Peel the garlic.

2. Rinse the cooked ingredients well.

3. Pass everything through the meat grinder. And do it as many times as possible, on average 3 times will be enough.

4. Put on fire, bring to a boil, reduce heat and simmer for 60 minutes. Remember to occasionally stir the mixture to avoid burning.

5. A couple of minutes before the end of cooking, combine the mixture with garlic, previously ground, salt, sugar, vinegar and sunflower oil.

6. Stir the mixture and bring to a boil. As soon as it boils, turn it off.

7. Pour adjika into jars, roll it up and send it to the cellar for storage in the winter.

Adjika "Cossack joy"

Your attention is invited to a recipe for almost traditional adjika, which is characterized by increased sharpness and hotness. This mixture, unlike the previous one, is unlikely you can eat just a spoon. Important! There is a lot of pepper. Use gloves and a mask.

Ingredients:

Tomatoes - 1 kg

Garlic - 3 medium sized heads

Hot red pepper - 1 kg

Salt to taste

Cooking:

1. Remove stems from tomatoes and peppers. You can remove seeds in pepper, or you can leave. If you leave, there will be more burning. Peel the garlic.

2. Rinse the ingredients.

3. Chop the garlic through a garlic squeezer.

5. Put the resulting tomato on a fire and bring to a boil and reduce heat.

6. Once the tomatoes begin to boil, add salt to taste. Shuffle.

7. Then add pepper and garlic. Let it boil for another couple of minutes, up to 10 maximum.

8. Pour the resulting drug into jars, roll up, wrap for a couple of hours before cooling. Keep in the cold.

As already mentioned, this adjika itself is too burning. Add it to sauces, gravy to main dishes. Guaranteed, this seasoning will enrich the taste of any of your culinary masterpieces.

Adjika Volzhskaya

Another cold adjika recipe, i.e. raw. The taste is very spicy and very aromatic. In a word - a worthwhile thing. Dare, and you will not regret it. You will hardly find a more stunning adjika from tomatoes and garlic for the winter.

Ingredients:

Tomatoes - 0.5 kg

Garlic - 0.5 kg

Capsicum - 3 kg

Sweet pepper - 0.5 kg

Salt - 2 tbsp.

Mustard seeds - 1 pack

Acetic essence - 1 tbsp.

Hops - Suneli - 1 pack

Parsley - 1 bunch

Cooking:

Attention! Wear gloves before starting.

1. Traditionally. Peel the stalks of tomatoes, sweet peppers and capsicum from seeds. Separate the garlic from the peel.

2. Rinse everything thoroughly under running water, including greens.

3. Tomatoes and sweet peppers cut into medium slices.

4. Start the chopped ingredients in a blender or meat grinder. To get the desired consistency, mix it a little, that is, a little tomato, then sweet pepper a couple of slices, then garlic a few cloves. And so in a circle. The principle is clear to you.

5. When everything is crushed, mix the finished mixture thoroughly.

7. Lay out the resulting composition in sterilized jars and put the sleeping “bombs” to a cold place for storage.

And now imagine: winter, snow, crackling frost, and from the table a jar of Volzhskaya looks at you with a lovely look. She will warm you, be sure.

Adjika "Original"

Toward the close, we present to your attention a bonus - adjika for gentlemen. In a whisper and in secret we’ll tell you that the true name of this adjika is not at all gentlemanly - “Fuck”.

Ingredients:

Tomatoes - 2 large meaty pieces

Garlic - 1 medium-sized head

Chili pepper - 2 pcs.

Bell pepper - 1 kg

Horseradish - 20 gr

Salt - 2 tsp

Sugar - 1 tbsp

Cumin and hops - suneli - 1 tsp each

Coriander - 2 tsp

Paprika - 1 tbsp.

Cilantro - 1 bunch

Walnuts (the same secret ingredient) - 130 gr.

Cooking:

1. Peel sweet pepper from seeds, tomatoes from stalks, garlic from peel.

2. Rinse all ingredients.

3. Cut the sweet pepper into medium-sized pieces, the tomatoes into random pieces, and the pepper into chili rings. Combine everything in a separate bowl.

4. Now nuts. Fry them in a pan, stirring, so as not to burn. Then cool, peel. Mash a little and add to a bowl with tomatoes and peppers.

5. Then proceed to seasoning. Pour coriander, cumin, paprika, hops into a dry frying pan - put them in a pan and fry for 2 minutes. After that, grind the spices. You can use a mortar, or you can in a coffee grinder. Pour the resulting spicy composition into a bowl with chopped vegetables.

6. The next step is to grind all the ingredients into small pieces. It is better to use a large meat grinder or blender. The consistency of mashed potatoes is not appropriate here.

7. Put the resulting mass on a small fire, adding a little vegetable oil to the pan first. Also add salt, sugar and finely chopped cilantro.

8. Stew adjika under a closed lid over very low heat for 30 minutes.

9. Rub the garlic and horseradish on a fine grater.

10. At the end of cooking, for about 5 minutes, add garlic and horseradish to adjika. Stir the mixture.

11. Place the hot mixture in prepared jars and roll it half a turn. After that, sterilize them again by immersing in a container with boiling water. Sterilization time will depend on the volume of the jar - but we use jars of 0.5 l. Therefore, boil them for 15 minutes.

So, having sweated a little and tormented, you will prepare a “treasure” that will have no equal on your holiday table. And since this workpiece is winter, it’s also on New Year’s.

Adjika from tomatoes and garlic for the winter - tricks and useful tips

If you think that the amount of red pepper in the recipe doesn’t agree with your idea of \u200b\u200b“great things”, move away from the original. Add more or less peppercorns. Do not be afraid to experiment.

If your goal in cooking adjika is to achieve the most intense red color, add more red pepper. It is he, and not the tomatoes, that gives adjika such a passionate color.

If you want to play with flowers, add green hot pepper instead of red hot pepper in adjika. It will result in a less nuclear taste, but a more interesting color.

Avoid overly long boiling and boiling adjika. Everything is good in moderation. Once it boils, reduce the heat to a minimum. So in the seasoning remains more good.

Do not use an enameled pan for cooking. Otherwise, burning is provided to you, no matter how often you do not interfere with the composition. Ideally, use a stainless steel saucepan.

Hot pepper is very insidious. A weak woman can hardly cope with it. Therefore, entrust the cleaning of the pods to your hero - beloved man. For one, admire each other again.

Adjika adjika strife. If you or your family has problems with the gastrointestinal tract, be careful when preparing this seasoning. Make her as gentle as possible. Taste is taste, but health is above all.

Adjika from tomatoes and peppers for the winter - one of the most common recipes for its preparation, even despite the fact that it is far from the classic recipe common in the Caucasus. Adjika from tomatoes and peppers for the winter, a step-by-step recipe of which I want to show you today, turns out to be moderately sweet and sour and a little hot due to capsicum.

Of course, the amount of hot pepper can be increased in this recipe if you like more spicy adjika. Due to the fact that it is not very burning, it can even be eaten with spoons. Like other types of adjika, it will be a good addition to various meat and fish dishes.

In addition, adjika from tomatoes and peppers for the winter is also useful during baking, stewing vegetables with meat. I often add this adjika to kharcho or red borsch soup, which makes the aroma of these dishes brighter. In a word, from tomatoes and peppers it turns out so tasty that you lick your fingers. As you know, tomato adjika with pepper and garlic for the winter will cook with cooking.

Ingredients:

Bell pepper - 2 kg.,
Tomatoes - 2 kg.,
Garlic - 300 gr.,
Hot chili peppers - 1-2 pcs.,
Sunflower oil - 4 tbsp. spoons
Salt - 3 tbsp. spoons
Vinegar - 7 tbsp. spoons
Sugar - 5 tbsp. spoons.

Adjika from tomatoes and peppers for the winter - recipe

Wash bell peppers, tomatoes and hot chili peppers. Pods of bell pepper cut lengthwise into two parts.

Cut the seed roller and tail. Rinse the halves of the pepper under running water. Prepare hot pepper pods in the same way.

Peel the cloves of garlic.

Cut the tomatoes into four parts.

All vegetables for adjika are prepared. Now you need to grind them in a meat grinder or grind in a blender.

Pour the base for adjika into the pan.

Cook the adjika over low heat for 30 minutes. During cooking, adjika must be mixed to avoid burning to the bottom of the pan. After this time adjika salt.