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To diversify any dish is quite simple if you know what seasonings to add to it. True, most often, spices alone are not enough. In this case, you should look at adjika. This fragrant sauce has long gained popularity. It is excellent to use both to enhance side dishes and meat dishes. Regardless of the recipe, the result is almost always perfect, and the taste is excellent.

Every adult has tried this sunset at least once in a lifetime. This rich dish is simply saturated with sun and spices. Vegetables, which are the main components, are perfectly combined in various combinations. Abkhazian cuisine presented an almost perfect recipe, and the Georgians gave their special flavor. Each people of the Caucasus brought something of their own, and an abundance of options with different tastes turned out.

It is not surprising that in addition to standard spicy vegetables, everyone tries to add something unique to adjika. So many recipes included cilantro, pumpkin, gooseberries, currants, apples, mushrooms, walnuts and much more. The taste of each roll is unique. Likely to try two identical recipes is almost impossible. Each mistress has her own tricks and preferences. And the result, regardless of the basic composition, is always just amazing. Acuity is the main thing and you need to beat it correctly to get the perfect option.

Another distinguishing feature is the method of preparation. It can be boiled, sterilized, and often you can do without these subtleties. The main taste and quality of the dish will depend on this.

Even those who have never experimented with sunsets and do not know a single worthy recipe, will be able to discover something new and special. Having learned the technique of preparing various gas stations, you can indulge your loved ones with something original every time. Two or three different options and sauces will sparkle with new colors.

Below are the most popular recipes in my opinion. So, let's go:

Benefits for the body

The peoples of the Caucasus know very well how to arouse appetite and improve the palatability of food. And in this case, it is not about salt and spices. Herbs can give their unusual notes and enrich any sauce. At the same time, they will help get rid of some diseases and help the body function faster.

Speaking about the benefits of adjika, the following points can be highlighted. She:

• Activates metabolic processes.
• Cleanses the circulatory system.
• Increases immunity.
• It is actively fighting viruses.
• It stabilizes muscle tone.
• Increases intestinal motility.

If you take into account the classic recipe, then it includes more than twenty herbs and products. And this directly indicates how many vitamins and minerals are contained in this sauce. You can talk about the benefits endlessly and it is better to try to cook this delicacy.

Contraindications

Despite the undoubted benefit, adjika has a number of contraindications. Spicy dishes, despite their remarkable taste, can sometimes lead to unpleasant and painful sensations. Adjika is forbidden to eat in case of:

• Chronic diseases of the gastrointestinal tract.
• Diseases of the liver and kidneys.
• Dysbacteriosis.
• Increased intestinal acidity.
• Cramping and pain in the pancreas.

Children and pregnant women should also refuse to use this sauce.

  A simple classic adzhika recipe from tomato and garlic for the winter

It is unlikely that anyone will be able to refuse such a treat. The result is really decent and tasty. And most importantly, such a sauce can be consumed with almost every meal.

Ingredients:

• Tomatoes - 2.7 kilograms.
• Carrot carrot - 8 pieces.
• Onions - 4 heads.
• Chili pepper - 4 pieces.
• Bulgarian pepper (gogoshary) - 4 fruits.
• Garlic - 5 heads.
• Sunflower oil - a glass.
• Spice.
• Salt - 75 grams.
• Sugar sand - a glass.
• Vinegar is a glass.

Exit 3 liters.

Cooking process:

1. Prepare and rinse all products.

2. To clear gagoshary from seeds and stalks. Cut into large pieces.

3. Process through a meat grinder.

4. Rinse the tomatoes and remove all unnecessary. Cut into large slices.

5. Pass through the press.

6. Peel and cut the carrots.

7. Twist.

8. Prepare hot peppers and grind.

9. Peel the garlic and pass through a press.

10. Peel the onions. Grind on a grater.

11. Put all the vegetables in a deep bowl. Put on fire. Boil. Reduce the flame. Boil for about half an hour.

12. Pour in sunflower oil, sugar, salt, spices. Knead. Leave to boil on the fire for about another hour.

13. The amount of the contents of the tank will be reduced almost twice. Pour vinegar before cooking.

14. Put the adjika into pre-sterilized jars and tighten the lids.

15.Place in a refrigerator or basement for further storage.

Watch our recipe video:

Great sauce perfect for serving with meat and various side dishes. The savory taste is offset by moderate sweetness.

  Adjika from tomato and garlic without cooking

The secret of this sauce is the lack of cooking. Therefore, the taste is incredibly rich and spicy. Even if you freeze such adjika, the result will be excellent.

Ingredients:

• Tomatoes - 1.5 kilograms.
• Sweet peppers - 2 fruits.
• Garlic - 3 heads.
• Horseradish root.
• Chili pepper - a pair of pods.
• Dry adjika - a tablespoon.
• Salt - 50 grams.
• Sugar sand - 100 grams.
• Vinegar - 1 \\ 4 cups.

Exit - 2 liters.

Cooking process:

1. Prepare all vegetables: rinse, peel, remove seeds and stalks, cut into portions convenient for processing.

2. Pass all products through a meat grinder.

3. If you want to get an incredibly hot sauce, do not remove the seeds from hot pepper and process them together.

4. Add spices and sugar, dry adjika and mix thoroughly.

5. Leave for 15-20 minutes to completely dissolve sugar and salt.

6. Pour into pre-prepared containers.

7.Place in a cool place for further storage.

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

  Adjika from zucchini recipe

Cooking something original and incredibly tasty is quite simple. To this end, it is worth learning more about the following recipe. At the same time, it has a lot of benefits and a wide palette of tastes. And cooking time is needed no less - an hour.

Ingredients:

• Zucchini - 3-3.5 kilograms.
• Tomatoes - 1.5 kilograms.
• Carrot carrot - 8 pieces.
• Gagoshary (bell pepper) - 4 pieces.
• Garlic - 10 heads.
• Rock salt - 4 tablespoons.
• Vegetable oil - a glass.
• Vinegar - 75 milligrams.
• Chili pepper - 2 pieces.

The output is 3.5 liters.

Cooking process:

1. Rinse all vegetables thoroughly, remove any excess, cut and twist through a meat grinder. Stir thoroughly.

2. Put sauce in a saucepan and put on a fire chopper. Boil. Reduce the flame. Cook for about 40 minutes.

3. Pour in vinegar essence, spices and sugar. Boil it.

4. Stir in the garlic. Boil another 5-10 minutes.

5. Banks to sterilize. Pour the finished adjika. Tighten up. Put in a cool place.

At any time of the year you can enjoy the unusual taste of this beautiful sauce.

  The recipe for adjika with apples

Soft and tender and at the same time very piquant adjika in such a ram will please everyone. It goes well with many products and is good as the main sauce for many dishes. Most culinary experts believe that such a recipe should be mastered and harvested in significant quantities for the winter period.

Ingredients:

• Simerenko apples - a kilogram.
• Ripe tomatoes - 4 kilograms.
• Onions - 10 medium heads.
• Garlic is the head.
• Salt - 6 tablespoons.
• Cinnamon is a teaspoon.
• Allspice and peas of 10 peas.
• Sugar sand - 3 \\ 4 cups.
• Laurel.

Exit - 6 liters.

Cooking process:

1. Rinse the tomatoes thoroughly, remove the stem, cut into 4 parts.

2. Peel and divide the onion into large slices.

3. Rinse the apples, remove the stalk and core, cut into 4-6 parts.

4. Put all the products in a pan with a thick bottom. Put on fire. Boil. Boil for 40 minutes. Vegetables and fruits need to be soft.

5. Add to the boiling liquid allspice, peas and laurel.

6. Sprinkle cinnamon. Knead.

7. Continue cooking for about 10 minutes.

8. Remove from heat. Using a blender, grind all products. Add the pre-chopped garlic and pour the vinegar. Put on the stove again.

9. Sterilize jars with lids. Pour adjika. Tighten up. Put upside down and let stand.

This roll-up can be stored without problems for several years, and served with all possible side dishes and types of meat.

  The method of preparation of plums

To create something unique and at the same time unusually tasty is quite real, if you are not afraid of experiments. Use in the process of cooking plums is not risky. Thanks to them, special taste qualities are obtained, from which everyone will delight. This applies to both adults and children.

Ingredients:

• Plum - 3 kilograms.
• Basil - a bunch or two.
• Seasoning “Hops Suneli” - 5-7 tablespoons.
• Tomatoes - 800 grams.
• Dill - 2 bunches.
• Parsley - a pair of bunches.
• Hot pepper - 3 pieces.
• Celery greens - 3 bunches.
• Garlic - 2 heads.
• Rock salt - 50 grams.

Exit - 3 liters.

Cooking process:

1. Sort out the drain and rinse thoroughly. Each should be solid and strong.

2. Separate from the bones.

3. Chop the basil and add to the berries.

4. Process the remaining greens and place a cooking container.

5. From the pepper to extract the seeds and cut into small pieces. Rinse the tomatoes and divide into four parts.

6. Sprinkle seasoning, salt and spices.

7. Stir hands. This will help to obtain the required juice and facilitate the cooking process.

8. Put on a small fire. This will help the juice to stand out. Boil. Boil for 20 minutes over low heat. Stir constantly.

9. Remove from heat. Use a blender to recycle all products in the pan. It is important not to get burned during processing.

10.Put the garlic through a press. Add to sauce. Put on fire and bring to a boil. Arrange on previously prepared sterilized jars and close the lid.

Video recipe:

This delicacy is stored in the basement or in a cool place. It is incredibly tasty and resembles tkemali, so it is often eaten first.

  Abkhazian spicy adjika - traditional recipe

Extraordinarily tasty and rich adjika, made according to tradition, will help to reveal the whole incredible range of products that make up its composition. Another feature of this dish is that it has an incredibly beneficial effect on the gastrointestinal tract and accelerates metabolism, due to the variety of herbs.

Ingredients:

• Hot pepper - 3 pods.
• Garlic is the head.
• Cilantro is a bunch.
• Basil is a bunch.
• Dill is a bunch.
• Coriander - 2 tablespoons.
• Suneli hops - 2 tablespoons.
• Spices and salt.

The output is 400 grams.

Cooking process:

1. Pepper leave to fade in the sun for several days. He has to stare.

2. Pods clear of contents and remove stalks.

3. Peel the garlic.

4.Put all products in a blender. Recycle.

5. Grind the parsley and the rest of the greens with a blender. Mix with pepper and garlic.

6. For connoisseurs of rich taste, you can add a small handful of walnut kernels.

7. Salt and add spices. Stir thoroughly.

8. Leave "rest" for a couple of hours.

9. The sauce can be consumed immediately after it is infused or stored in a cool place.

This original recipe is very rich. Therefore, there is a sauce that costs in small quantities.

  From tomato with horseradish and garlic

Fans of spicy, or rather incredibly spicy and burning, this kind of sauce will just like. The combination of components is such that a more burning option just can not be found.

Ingredients:

• Tomatoes - 2 kilograms.
• Garlic - 5 heads.
• Horseradish root - 4 pieces.
• Rock salt.
• Pepper.
• Sweet pepper - 8 pieces.
• Chili pepper - 8 units.
• Dill is a bunch.
• Parsley is a bunch.
• Vegetable oil - 40 milligrams.

Exit - 2 liters.

Cooking process:

1. Vegetables to clear of all superfluous. Cut. Skip through the meat grinder. Soak the horseradish root for an hour.

2. Add sunflower oil and spices to taste. Rinse dill and parsley and process on a blender. Add to all vegetables. Grind the horseradish root thoroughly.

3. Set adjika in the refrigerator or in the basement. After that, it is ready for consumption. If desired, it can be laid out in banks and placed in the basement.

It is worth cautioning people with a sick stomach: more than one tablespoon of it can not be consumed. It is incredibly hot, so the dose is worth dosing.

  Eggplant in adjika with photo

To create a very spicy and at the same time just an unusual appetizer or even a cold eggplant salad is incredibly simple. At the same time, the main vegetable will still be the main one, and properly prepared adjika will only adequately frame it. But the result will be really amazing and incredibly tasty.

Ingredients:

• Eggplant - 1.5 kilograms.
• Tomatoes - 1.5 kilograms.
• Garlic is the head.
• Gagoshary (bell pepper) - 3 fruits.
• Chili pepper - thing.
• Rock salt - 3 tablespoons.
• Sugar sand - a glass.
• Vinegar - 50 milligrams.
• Sunflower oil - 250 milligrams.

The output is 2.5 liters.

Cooking process:

1. Rinse and cut the tomatoes.

2. Wash the peppers, separate the stalk and seeds, divide into pieces. Peel the garlic.

3. Using a meat grinder or blender, grind peppers, garlic and tomatoes.

4.Appreciators can put more hot chili.

5. Pour the mixture into a pan with a thick bottom. Put on the fire pour spices and salt. Boil. Pour in sunflower oil and vinegar. Bring to a boil again.

6. Peel the eggplants. Divide into portions. Place in boiling adjika. Cook over low heat for 20-25 minutes.

7. Fold in sterilized and dried cans. Cover, flip and wrap.

Ajika with eggplant is stored for several years. But, true lovers of spicy appetizers will not let her stagnate under any pretext.

• Gourmet connoisseurs should not remove seeds from chili. Use is dried fruit.
• In order to make adjika softer and more tender it is necessary to add neutral vegetables: carrots, gagoshary or apples.
• For seaming only rock salt is needed.
• A special palette of flavors is given by spices processed with a pestle and mortar. They saturate the sauce more strongly and impart a rich aroma to it. You can use almost any kind of spices.
• Ideal is the preliminary calcination and frying of herbs and spices in a pan.
• Using a blender for processing vegetables, it is necessary to ensure that he does not make puree from adjika, and maintain the necessary texture of the sauce.
• Dense and ripe tomatoes are ideal for creating a special texture and incredible taste.
• Only metal covers will allow you to save the workpiece for a long time and prevent its damage.

It is unlikely that anyone will refuse such a spicy delicacy. It not only uplifts the mood, but also helps to deal with many ailments. The most interesting thing is that such an appetizer is ideal at any time of the year and will have to any feast. Simple kebabs or a luxurious meat dish of European cuisine will certainly enrich and give them new notes. And which of the proposed recipes to make your favorite, it is worth deciding to proceed from your favorite products and their preferred combinations.

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Hello dear friends! Today I will present you the most delicious recipes of home adjika. It is a traditional Abkhazian sauce made from hot pepper with spices.

But our housewives love to experiment and have come up with many recipes for making this sauce with the addition of various vegetables. Such as tomatoes, bell peppers and other products.

In my collection you will see many recipes with various additives in it. There are sharper ones, but not really. Can be cooked or made raw. These options, of course, have been personally tested by me and my family, so I can recommend them with a calm mind. All methods are very tasty and worthy of your table.

Personally, I love not very sharp adjika and do it for myself separately, because my family likes it more sharply. But if you get too hot sauce, just dilute it in tomato paste or ketchup. It will not be worse, I assure you. It goes well with meat, vegetable side dishes. Even if you just spread it on the bread, it will be very tasty.

Be very careful with hot peppers. If you do without gloves, then wash your hands thoroughly. But, it's better to work with gloves.

My favorite way to make this sauce. Firstly, it is done very quickly, since this recipe is without cooking. Secondly, it turns out incredibly tasty.

Ingredients:

• Tomatoes -2 kg
• Sweet pepper - 1 kg
• Hot pepper - 8-9 pcs.
• Garlic - 0.5 kg
• Salt - 100 gr

Cooking method:

1. Rinse all vegetables and cut into small pieces. Peppers remove seeds. Rinse hot peppers and chop. Peel the garlic. Grind all ingredients through a meat grinder or in a blender.

If you want a less spicy sauce, then clear the hot pepper from the seeds. If you want to be sharper, then leave the seeds.

2. Then add salt and mix the resulting mixture properly. Arrange on sterile jars and wrap them with lids. Keep this sauce in the refrigerator.

The classic recipe of Abkhaz adjika

This sauce is very spicy, but very tasty. It can be added, for example, to. There are many dishes where our adjika will have to go.

Ingredients:

• Red hot pepper - 500 gr
• Garlic - 150 gr
• Salt - 50 gr
• Hops - Suneli - 2 teaspoons
• Cumin (Zira) - 2 teaspoons
• Coriander - 2 teaspoons

When preparing this sauce, be sure to wear gloves to prevent burns from pepper and garlic.

Cooking method:

1. Rinse the pepper, cut in half and peel the seeds. Peel the garlic.

2. Using a meat grinder, grind the vegetables two to three times. Then bring the hand blender to a smooth mashed mass.

3. Put the coriander, cumin and suneli hops in a dry skillet. Stir and put on fire for 2-3 minutes to make oil stand out. Then grind in a coffee grinder.

4. Pour the resulting mixture into adjika, add salt and mix. Then cover with cling film and leave for 5-7 days for fermentation. Then transfer to sterile jars, tighten the lids and put in the refrigerator for storage.

The most delicious bell pepper recipe

Here is a very simple and quick option, and the result is excellent. It uses tomato paste, but you can take the tomatoes and grind yourself to a puree state.

Ingredients:

• Sweet pepper - 4 kg
• Hot pepper - 250 gr
• Sugar - 150-200 gr
• Tomato Paste - 600 gr
• Peeled garlic - 500 gr
• Parsley and dill - 100 gr
• Vinegar 9% - 150 ml
• Sunflower oil - 50 gr
• Salt - 50 gr

Cooking:

1. First you need to prepare all the ingredients. Separately, through a meat grinder, pepper, garlic and hot pepper with seeds. Chop parsley and dill.

2. In a pan with sweet pepper, add tomato paste, salt, sugar, sunflower oil. Mix everything and let it boil for 30-35 minutes.

3. Then add hot pepper, garlic and herbs. Stir and cook for another 10 minutes. Add vinegar at the end.

Adjika for winter from tomato and garlic without cooking

I propose another simple recipe without cooking. As you understand, this type of workpiece is done very quickly, but it turns out delicious. It turns out to be moderately sharp, moderately salty. Although, salt and sugar can be put to your liking.

Ingredients:

• Tomatoes - 1.5 kg
• Hot pepper - 1 pc.
• Garlic - 100 gr
• Salt - 1 teaspoon with a slide
• Sugar - 2 teaspoons

Cooking method:

1. Wash all vegetables. For tomatoes, cut the core and bad parts, if any. Peel the garlic. Cut the pepper in half and take out the grains.

Tomatoes need to be taken very ripe, you can even substandard, mashed. Only without rotten barrels.

2. Then pass all the vegetables through a meat grinder, add salt and sugar. Mix everything thoroughly, about 5 minutes.

Video on how to make non-hot adjika from tomato and sweet pepper

Ingredients:

• tomatoes - 5 kg
• sweet pepper - 1 kg
• garlic - 200 gr
• salt - 10-13 tsp
• sugar - 300-600 gr
• vinegar 0.5 - 1 tbsp. (if necessary)
• carrots - 1 kg
• black pepper peas - 20 pcs.
• white peas - 20 pcs.
• allspice - 10 pcs.
• coriander - 1 tbsp. a spoon
• ginger - 1 tbsp. a spoon
• dry mint - 2 tbsp. spoons
• fresh dill - 3 tbsp. l

You will see the cooking method in this video. Everything is very accessible and understandable.

Try to cook in this way and you will not be disappointed, as it really turns out very tasty. Mine even love to spread it on bread and eat just like that, without everything.

Spicy tomato and apple sauce, no vinegar

Another simple and quick recipe. It differs from the previous ones in that we add apples here. It turns out a very interesting flavor combination.

Ingredients:

• Tomatoes - 3 pcs (medium)
• Green apple - 1/2 pcs.
• Hot red pepper - 1 pc.
• Garlic - 5 cloves
• Vegetable oil (olive) - 50 ml
• Salt to taste

Cooking method:

1. Rinse all vegetables. Cut tomatoes into slices. Cut the apples into slices and cut the core so that there are no seeds. Peel the seeds and cut into medium slices. Peel the garlic.

2. Then put everything in a blender - first tomatoes, then apples, peppers and garlic. Grind thoroughly until smooth.

3. It remains only to shift everything into clean sterile jars and close with boiled lids. Store in the refrigerator for storage.

A simple and quick recipe for winter adjika with horseradish

Insanely delicious and easy way to dressing. Remarkably kept all winter. Very well adjika goes well with bread and bacon, just an overeating. From this amount of products, 3 cans of 700 ml and 1 can of 500 ml are obtained.

Ingredients:

• Tomatoes - 2 kg
• Bell pepper - 1 kg
• Hot peppers - 0.5 pods
• Garlic - 200 gr
• Horseradish root - 200 gr
• Salt - 2 tablespoons
• Sugar - 3 tablespoons
• Vinegar 9% - 1 tablespoon

Cooking method:

1. Rinse and dry tomatoes. Cut the core and cut them into slices.

2. Peel the garlic. Wash and clean horseradish roots by removing all black dots. Then rinse them again.

3. Rinse sweet and hot peppers, peel the seeds and rinse again. Then cut into slices.

4. Now pass the prepared products through a meat grinder. Add salt and sugar to the resulting mass, then mix well.

5. Then put everything in sterile jars and put in a refrigerator for storage. And the delicious spicy adjika is ready.

Today I prepared recipes for wonderful and tasty adjika for every taste. Choose and try to do. I like the fact that all the methods are mostly instant.

I also have other great winter recipe recipes. For example, or canned. You can also see recipes or. So salt, pickle and preserve with pleasure and then in winter you will not have a shortage of home-made vegetables.

Good appetite!

Good afternoon, our dear readers. Today we’ll talk about what adjika is homemade, how to cook it deliciously. There are actually a lot of recipes. I myself then prepared literally 2 recipes from my family. But when he wanted something new, he didn’t even think that there were so many of them.

But there is a reason, almost every year, to cook something new, something unusual. That's why I probably fell in love with cooking))).

In general, what is adjika? This recipe came from Georgia, and it was a thick and fairly sharp mass, something like pasta. It is prepared from vegetables such as sweet peppers and chili, as well as spices.

But our Russian people, a little modernized this product, in our country more prevails from vegetables - tomato. You can also find homemade adjika from zucchini and even plum. And the additional ingredients are very diverse: various kinds of nuts, other vegetables, such as carrots, even apples are added.

And each recipe is unique and very tasty. I advise you to choose a few from our list and be sure to try, leave something in your cookbook.

Well, we will start and start with a fairly simple recipe.

The simplest and most delicious adjika home for the winter.

Let this recipe be simple, even very fast, but delicious. The set of products is the smallest. Recently, we are sure to make several jars of such snacks. And the guests are thrilled.

Adjika homemade quick recipe

We will need:

• Tomatoes - 2 kg;
• Sweet pepper - 1 kg;
• Hot pepper - 2 pcs;
• Garlic - 100 gr;
• Sugar - 100 gr;
• Salt - 1 tbsp. a spoon;
• Vinegar 9% - 100 ml;
• Vegetable oil - 100 ml.

First of all, we’ll rinse and dry the products well. Now pepper and tomatoes are passed through a meat grinder.

Now in another dish, hot pepper and garlic are also passed through a meat grinder.

We do everything separately, because we will add hot pepper with garlic at the end practically.

Now pour the bell peppers with tomatoes into a saucepan and set on fire. Cook for at least 20 minutes to keep it well.

  we cook bell peppers with tomatoes.

Now, 5 minutes before the end of cooking, add scrolled hot pepper with garlic.

  add hot pepper and garlic

As soon as adjika begins to boil, remove from the heat. Banks should already be prepared, posterialized. It remains to roll adjika in jars.

You can store such adjika in any way convenient for you.

You can serve on the table with meat and only then add fresh herbs to it. Good appetite.

How to cook adjika with horseradish.

Many say that it is in Russian to cook adjika with horseradish. Yes, for my taste, it’s just super. But also, in the garden I have this horseradish like a weed, I can not get it out, but such a tasty dish turns out))) Here is such an irony of fate.

  adjika with horseradish

Also, this recipe is even faster, since it is without cooking. Everything is getting ready super fast.

Ingredients:

• Tomatoes - 2.5 kg
• Sweet pepper - 1 kg;
• Chili pepper - 3 pcs;
• Horseradish root, medium - 4 pcs;
• Garlic - 3 heads;
• Vinegar - 1.5 tbsp. l;
• Vegetable oil - 1 tbsp. l;
• Sugar - 2 tbsp. l;
• Salt to taste.

We remove the stalk from sweet pepper and chili, leave the seeds, they do not need to be removed. Twist in a meat grinder: tomatoes, sweet pepper and chili, peeled garlic and horseradish. All in one bowl.

  we pass everything through a meat grinder

Then add the vinegar, vegetable oil, sugar, salt to the twisted mass to taste and mix everything well.

We sterilize banks well in advance. We pour the resulting mass into cans, cover with lids and put it in storage in a refrigerator or cellar.

  Pour the finished mixture into banks

That's all, they could simply and effectively cook such a dish as adjika home.

Adjika homemade with apples.

This is one of my favorite recipes. It’s just that apples add a delicate aroma to adjika. I like that combination of apples and spicy. You will also try.

  adjika with apples

We will need:

• Tomatoes - 2 kg;
• Apples - 600 gr;
• Carrots - 600 gr;
• Sweet pepper - 600 gr;
• Hot pepper - 100 gr;
• Garlic - 100 gr;
• Vinegar 9% - 70 ml;
• Salt to taste;
• Sugar to taste;
• Spices to taste.

First, wash and clean all the vegetables, prepare them to scroll through a meat grinder.

Now we scroll everything in one pan: carrots, sweet peppers (clean from seeds and stalks) and hot (no need to peel), apples, garlic, tomatoes.

  twist everything into one pan

Now salt, mix everything thoroughly and put on fire. Cook for 30 minutes over medium heat. The mixture should simmer and stir it every 5 minutes so that it does not burn.

  adjika is boiling

Then add sugar, about 2 tablespoons. There is a mixture of peppers and seasonings to your taste. If you add cloves, then do not overdo it, no more than 5 cloves.

Mix everything thoroughly and try to taste it. If something is missing, then add. If everything is fine, then reduce the heat and boil for another 10-15 minutes.

Banks must be prepared and sterilized in advance. As soon as the time comes, we pour it straight into hot jars into jars, twist them, put on the lids and cover with a towel or a warm blanket.

  set the jars to cool.

After cooling, you can put it in storage.

Zucchini adjika for the winter (video).

Adjika homemade can be different, I suggest you look at how to cook quite sharp and tasty, spicy adjika from zucchini. You can eat it right away, or you can leave it in banks in the winter.

Caucasian home adjika.

Now the recipe for those who love everything sharp. This recipe is most similar to the national Abkhaz dish, such a sauce as it is used to see in Russia. I must say that adjika turns out to be very, very sharp, because its composition contains more hot peppers than a tomato or some other ingredients.

  sharp adjika

The downside here can be only one fact - to cook for a long time, but the taste is simply amazing.

Ingredients:

• Tomatoes - 1.3 kg;
• Hot pepper (red or green - it doesn’t matter) - 2.3 kg;
• Garlic - 3.3 kg.

To begin with, we say that such a sauce needs to be prepared slowly, in stages.

In peppers, cut only the stalks, do not clean the seeds. Wash and dry each pepper.

Peel the garlic too. To make adjika, it must be dry.

Pass all components through a meat grinder.

Fold the blanks in a bowl or pan (use only enameled or glassware), cover with gauze folded in several layers. Leave the sauce in this form for several days for fermentation (approximately seven days).

After the specified time, remove the paste with the slotted spoon that has risen up and put it in a separate clean dish.

The liquid remaining in the pan can be poured.

Fill the put-off “cap” with salt to taste, pour a few tablespoons of sunflower oil, mix.

Now adjika can be laid out in jars and hidden in the refrigerator.

Adjika with plums.

Homemade adjika with plums turned out to be moderately spicy, the taste is so delicate, sweet and sour. A very unusual combination of tastes turned out. This appetizer is also called Tkemali. Well, if someone wants to be spicy, then you can increase the portion of hot pepper and garlic.

  adjika homemade with plums

Ingredients:

• Sweet pepper - 1 kg;
• Plum - 1 kg;
• Hot pepper - 3 pcs;
• Garlic - 1 head;
• Sugar - 1 cup;
• Salt - 2 tbsp. spoons;
• Tomato paste - 0.5 l (or fresh tomatoes - 0.5 kg);
• Vinegar 70% - 1 teaspoon - a spoon (you can without it).

We start everything as usual - washing and cleaning products. It is advisable to use fresh tomatoes rather than tomato paste. Its already in extreme cases, if there are no fresh tomatoes.

Pass through the meat grinder sweet and hot pepper (not clean), plums, garlic and tomatoes. We mix everything in one pan and mix.

  mix all the ingredients.

Now add sugar, salt. Mix and put on medium heat. Bring to a boil and reduce the heat to a small one. So cook for 30 minutes. Do not forget to stir.

You can also boil for longer, then it will be thicker, then look at your discretion.

  delicious adjika with plums turned out.

Well, that’s all with us, leave your comments below, offer your own recipes. Also, join us in Odnoklassniki, so far everyone has bon appétit.

Adjika home for the winter - the most delicious recipes.  updated: September 16, 2018 by: Subbotin Pavel

Let's bring a touch of Caucasian exoticism to our gray everyday life - we will prepare spicy and fragrant adjika! Today I offer you the best recipes adjika without cooking for the winter. The workpiece is very simple, it does not take much time, but what a taste it turns out! You’ll just lick your fingers! Our recipes with photos will tell you how to make adjika easily and quickly, without heat treatment.

I will say directly: what we often cook in our latitudes and proudly call “adjika” does not quite correspond to the authentic dish. Real Abkhaz hot spicy seasoning is prepared without tomatoes. But we will consider the best recipes in different versions: those that are more familiar to us, with tomatoes, and the classic Abkhazian seasoning, and the Georgian variation with walnuts and cilantro. The main thing is to find the necessary components, and the recipe for cooking is very simple everywhere.

Raw Adjika from Tomatoes with Garlic

First, I will share with you a recipe for adjika from tomatoes with garlic and pepper without cooking. This is a seasoning option adapted to our conditions. Tomatoes need to be selected ripe, fleshy, you can slightly overripe. Such a preparation preserves the taste and useful properties of fresh vegetables, has a strong antimicrobial effect, and protects against colds.

Ingredients:

• 1 kg of tomatoes;
• 300 g of bell pepper;
• 60 g hot red pepper;
• 60 g of garlic (1 medium head);
• 60 g apple cider vinegar;
• 100 g of sugar;
• 2-3 tsp salt.

Cooking:

1. Wash tomatoes, prepare for chopping. To do this, scald them with boiling water, put them in cold water for a minute and remove the skin. Cut off the top.
2. Sweet pepper wash, remove the seeds and the stalk, cut lengthwise into wide strips. Peel the garlic, wash it.
3. In hot pepper we cut only the leg, leave the seeds. Combine tomatoes, sweet and hot peppers, garlic. Grind through a meat grinder or in a blender bowl.
4. To the chopped vegetables, add salt, sugar, and pour vinegar. Mix, let it brew for three hours to better dissolve the salt.
5. Sterilize adjika jars in advance, cover the lids with boiling water. We will expand adjika into banks.

We will store in the refrigerator. Here's a classic recipe without cooking adjika from tomato and garlic.

Adjika Abkhazian: classic raw recipe

Real classic adjika raw for the winter is prepared without tomatoes. There are different options, I will tell you the simplest recipe. The seasoning is thick, tastes like fresh and very sharp.

Ingredients:

• 30 pcs large pods of hot pepper;
• 1.5 pcs large heads of garlic;
• 2 tbsp. l salts (not iodinated);
• 2 tbsp. l blue fenugreek;
• 1 tbsp. l dill seeds;
• 4 tsp coriander;
• 2 tsp zira (cumin).

Tip: I buy seasonings at the market from Abkhaz merchants. You can buy a ready-made Abkhaz mixture for adjika.

Cooking:

1. Hot peppers wash, clean from the tails. This operation is best done with gloves.
2. Peel the garlic, sort it into cloves, mine. Mix pepper and garlic, grind them in a blender. Fold in a large bowl.
3. Dry the zira and coriander in a pan over low heat, stirring until a strong aroma appears. Then mix them with dill seeds and fenugreek, grind all spices in a combine or coffee grinder. If desired, you can simply crush the pestle in a mortar.
4. Combine the pepper mixture with spices, add salt, stir well. We put it in jars scalded with boiling water. Close with clean covers.

Store in a cellar or refrigerator.

Tasty "Vigorous" raw adjika with horseradish

Cooking adjika at home from a tomato without cooking has many variations. I will share with you a recipe on how to cook a burning seasoning with horseradish and parsley.

Ingredients:

• 2 kg red tomato;
• 10 pieces. medium sweet red peppers;
• 3-4 pcs. hot pepper;
• 100-200 g horseradish root;
• 160 g of garlic (2 large heads);
• 100 g of sugar;
• 2-3 tsp salts;
• 70 g of table vinegar;
• 1 bunch of dill;
• 1 bunch of parsley.

Cooking:

1. Tomatoes and peppers Bulgarian scalded with boiling water. After cooling, remove the skin from them.
2. Cut horseradish into thin slices, hot pepper into rings. Divide the garlic into slices. Pass all the vegetables through a meat grinder or grind in a blender.
3. Finely chop the washed greens of parsley and dill, add to the tomato-pepper mixture. Pour sugar, salt, pour vinegar. Mix well.
4. Pour into a three-liter bottle, close the lid. Adjika with pepper and herbs is ready. Keep it in the cold.

Note: With long storage, seasoning may slightly ferment. Do not be afraid of this - stir it to release gas. The workpiece will acquire a pleasant aftertaste of pickled tomatoes.

Prune Adjika

I like to stock up on interesting recipes, and now I propose one of them. Seasoning is prepared from plums without cooking, with tomato paste and bell pepper. Prunes give the dish a pleasant sour taste.

Ingredients:

• 1 kg of fresh prunes;
• 1 kg of bell pepper;
• 2-3 heads of garlic;
• 500 g of tomato paste;
• 1-1.5 pods of hot pepper;
• 1.5 tbsp. l salt.

Cooking:

1. Wash the plums, remove the seeds from them. Washed bell pepper rinse, cut, cleanse from seeds.
2. Washed hot pepper cut into rings. We clean the garlic, mine. We mix and grind everything with a blender (or pass through a meat grinder).
3. Pour into a bowl, add salt, add tomato paste, mix thoroughly.
4. We lay out in clean jars, close the lids.
5. Adjika with prunes and bell peppers without cooking is ready. Thanks to plums and tomato paste, we cooked it without vinegar.

It is impossible to imagine the best adjika recipes without cooking for the winter without detailed videos. Here is one of them, everything is very easy and clear.

Recipe without cooking with aspirin

If you are still afraid that the raw preparation for the winter might explode, you can play it safe and make adjika with aspirin. The classic proportion is one tablet of aspirin per half liter of the finished seasoning. In such an amount, the medicine will not do any harm to your body.

Ingredients:

• 4 kg of tomatoes;
• 2 kg of bell pepper;
• 200 g of garlic;
• 3 pcs. hot pepper;
• 200 ml of vinegar 9%;
• 3 tablets of aspirin;
• Spices for adjika - to taste.

Cooking:

1. Dry the washed vegetables on a paper towel or napkin. Scald tomatoes and bell peppers with boiling water, then pour cold water. Carefully remove the skin from them.
2. Cut into pieces and pass through a meat grinder (or blender).
3. Hot pepper wash, cleanse the seeds. Wash the garlic too, peel the wedges. Pass hot pepper and garlic through a meat grinder, mix with tomato and pepper mass. Then we pour vinegar.
4. We crush the aspirin with a pusher in a mortar or saucer, add to adjika and mix thoroughly. We cover the blank with gauze, let it stand for about a day, so that all the ingredients dissolve well.
5. In the meantime, we sterilize jars and lids. Mix the finished adjika again, put the ladle in the cans, tighten the lids. Can be closed with plastic caps.

We store the workpiece in the basement or refrigerator.

Georgian adjika with chili pepper

This is a popular Georgian seasoning, without cooking, hot, with pepper and nuts. It will take a lot of chili peppers.

Tip: Cooking seasoning is better with gloves.

Ingredients:

• 1 kg of dried chili peppers in pods;
• 200 g of walnuts (preferably raw, not fried);
• 60-70 g of coriander seeds;
• 100 g suneli hop;
• 1 bunch of green cilantro;
• 1 bunch of parsley;
• 300 g of garlic;
• 300 g of coarse salt;
• A bit of cinnamon (to taste).

Cooking:

1. Wash red chilli and soak for 1 hour in cool water. Then we drain the water. Dry the pepper, cleanse the seeds.
2. Greens cilantro and parsley also need to be washed and dried. We clean the garlic, divide into slices, mine.
3. We pass through the meat grinder chili pepper, garlic, nuts. You can repeat this operation two to three times. If a lot of liquid is released, it is better to drain it.
4. Then transfer the mixture to a deep bowl. Add finely chopped parsley and cilantro, salt, coriander and hops-suneli to it. Stir well.
5. Cover and leave at room temperature for three days. Do not forget to mix twice a day.
6. Then we transfer the burning seasoning to dry cans, cover with lids. Adjika is perfectly stored in the refrigerator or cellar for many months.

Note: With this seasoning, it is good to lubricate meat or chicken before baking in the oven.

Sharp roll without vinegar

The people also call it “Spark” - for its bright red color and a burning warming taste. The recipe is without vinegar, and chili peppers play the role of a natural preservative here. My friends store such a seasoning in room conditions, a pantry. They say that it does not deteriorate. But I do not risk it and keep it in the refrigerator.

Ingredients:

• 3 kg ripe tomatoes;
• 1 kg of bell pepper;
• 400 g hot chili peppers;
• 2 large heads of garlic;
• 6 tbsp. l salt.

Cooking:

1. We wash the tomatoes, dry them, cut the stalks out of them. We cut it crosswise from above, scald it with boiling water and dip it in cool water for a minute. Then we take out and easily remove the skin.
2. My Bulgarian pepper, cleaned from seeds, cut into strips. I also wash chili peppers, cut ponytails, remove seeds, cut into rings.
3. We clean the garlic, divide it into the teeth, wash it, and cut it into thin plates.
4. Grind all the vegetables through a meat grinder or in a blender until mashed. Add salt, mix. Leave to brew for three days. Stir seasoning twice a day.
5. Then we spread the adjika in clean jars, close it with plastic lids. Put in the refrigerator for storage. Spicy fragrant seasoning is ready!

As you can see, the best recipes of adjika without cooking for the winter are very easy, it’s fun and pleasant to cook on them, and it’s a pleasure to eat dishes with aromatic seasoning! Please yourself and your family with delicious adjika. Good appetite!

Adjika is a canned food snack. Today we cook it at home. There are many ways to cook with different vegetables. Readers love to cook this seasoning for the winter. It goes well with many prepared dishes: to, to dumplings, to pies,

This spicy and aromatic seasoning is very popular in Russia. Her presence on the dining table improves the taste of the first and second courses.

In the article you will find time-tested recipes that have taken root in many families. What can be tastier when we spread adjika on bread and then eat it with

  Adjika for the winter - recipe with apples

Learn how to make a popular apple seasoning.

Ingredients:

• Tomatoes - 5 kg
• Bulgarian pepper - 1 kg
• Apples - 1 kg
• Onions - 1 kg
• Carrots - 1 kg
• Salt - 4 tbsp. spoons (less to taste)
• Vinegar - 1 glass
• Sunflower oil - 1 cup
• Sugar - 1 cup
• Garlic - 400 g
• Bitter pepper - 4 pods
• Greens: parsley + dill

Cooking:

We clean all the vegetables, cut into pieces to scroll them in a meat grinder. We remove the stems from tomatoes and other vegetables. We do not peel apples.

Scroll all the vegetables in a meat grinder in separate cups.

So we twisted the vegetables: carrots, peppers, onions, apples. Scrolled tomatoes are placed in a deep aluminum basin so that they cook a little.

As soon as the tomatoes boil, put all the scrolled vegetables: peppers, apples, carrots, onions. Mix everything well. So cook, stirring, 1.5 hours. The pelvis is large and stands on two burning camphor. Then we will add other ingredients.

While adjika is boiled, we will clean the garlic.

Peppers will be cleaned and cut into pieces with gloves. We remove seeds from bitter pepper.

We pass through the meat grinder garlic, herbs and

When the vegetable mass is boiled for 1.5 hours, add to it: garlic, herbs, hot peppers, salt, sugar.

Then pour 1 cup of vinegar and 1 cup of odorless sunflower oil. Mix and cook another 30 minutes after boiling.

After the time has passed, turn off the fire and start pouring into sterilized cans.

Pour several banks at once, as the mass is hot. We roll and turn over full cans. We take a warm blanket and cover from above to cool.

Such a blank is a find we make both in summer and winter.

  The hospitable adjika recipe - no cooking

Ingredients:

• 300 - 500 g - garlic
• 3 - 4 pcs. - hot pepper
• 0.5 -1 kg Bulgarian pepper
• 1.5 - 2 kg - red tomatoes
• 1 middle root of parsnip, celery, parsley, cilantro, regan (basil), tarragon, 1 - 2 bunch of dill, 2 - 3 tbsp. tablespoons of salt

Cooking:

Twist everything in a meat grinder. Mix. Put in a jar on the shoulders. Since the prepared mass will "play", put in the refrigerator.

Stir occasionally. Greens, peppers and garlic can be changed to taste.

In winter, adjika is good both as a separate dish, and mixed with mayonnaise and sour cream.

  Adjika "Krasnodar" - a favorite for the whole family

Ingredients:

• 3 kg - bell pepper
• 2 kg - red tomatoes
• 1 kg - sour red apples
• Bitter red pepper, salt, sugar, garlic, spices - to taste

Cooking:

1. Scroll everything in a meat grinder and cook over low heat under a lid for 1 hour or a little more, stirring occasionally.
2. After about half an hour of cooking, we put in a boiling mixture a gauze nodule in which spices are tied (laurel, dill and parsley seeds, basil). At the end of cooking, remove the knot.
3. Cut 3 to 4 onions and fry in sunflower oil. We remove the onion, and pour the aromatic oil into adjika at the end of cooking.

  Homemade adjika with carrots

Ingredients:

• 2.5 kg - tomatoes
• 1 kg - carrots
• sweet pepper - 1 kg
• 1 kg - apples
• 50 g - red capsicum

Cooking:

1. Pass all ingredients through a meat grinder. Transfer to a pan and cook for 1 hour from the moment of boiling.
2. When the mass has cooled, add 200 g of crushed garlic, 1 cup 3% vinegar, 1 cup sugar, 1 cup sunflower oil, 0.25 cup salt.
3. Mix well and put in hot jars.
4. Store in a cool place.
5. To eat with meat, with soup, with stewed cabbage.

  Spicy adjika for the winter

Ingredients:

• 3 kg - tomatoes
• 500 g - bell pepper
• onions - 500 g
• 500 g - carrots
• apples - 500 g
• 200 g - garlic
• 10 pods of hot pepper
• 0.5 cups of sunflower oil
• 100 g - sugar
• 1 tbsp. a spoonful of salt

Cooking:

1. Pass all vegetables through a meat grinder, mix well and cook for 3 hours over low heat under a lid.
2. Arrange in sterilized jars and roll up.

  Beetroot adjika - an original recipe with a beautiful color

Ingredients:

• 5 kg - tomatoes
• 1 kg - bell pepper
• carrots - 1 kg
• 5 kg - beets
• 4 - 5 pcs. - pods of hot pepper
• 200 g - garlic

Cooking:

1. Wash all vegetables, peel, cut into pieces and mince through a meat grinder.
2. Cook in a large aluminum bowl for 1.5 hours, stirring constantly.
3. Then add to the total mass: 150 g - salt, 150 g - sugar, 200 g - vegetable oil and start cooking.
4. 150 g - add vinegar 6% 30 minutes before the end of cooking.
5. You will get 6 - 7 liters. Put adjika in clean jars and roll it up. Place it under the “fur coat” for 10 hours.
6. It turns out a very thick, spicy and beautiful-colored adjika.

  Adjika Adyghe from peppers - without cooking

Ingredients:

• 1 kg - sweet red bell pepper
• 50 g - red hot pepper
• dill - 50 g
• 50 g - cilantro
• parsley - 50 g
• 50 g - tarragon
• 2 heads - garlic

Cooking:

1. Pepper clear of seeds and, together with the rest of the greens, pass through a meat grinder.
2. Add sugar to the mixture, salt - to taste and put for 3 days in any non-cold place, so as not to interfere with anyone.
3. After 3 days, mix and pour into convenient containers for use and cork.

  Adjika from tomato and garlic “Armenian style” - without cooking

Ingredients:

• 5 kg - ripe tomatoes
• 1 kg - garlic
• 500 g - Capsicum

Cooking:

1. Pass all the ingredients through a meat grinder, salt and leave in an enameled bowl for 10 - 15 days, so that the mass is fermented, not forgetting to mix it daily.

Consider one subtlety - you should salt the tomato juice before adding garlic and pepper - otherwise you will not feel the taste of salt later.

  Zucchini seasoning - a delicious video recipe

I hope you enjoy the unusual zucchini recipe.

  Adjika from green tomatoes with quince

Ingredients:

• 2.5 kg - green tomatoes
• 500 g - bell pepper
• quinces - 500 g
• 300 g - carrots
• zucchini - 300 g
• 300 g - onions
• 1/2 cup full of herbs
• sugar - 1/2 cup
• 1 cup vegetable oil

Cooking:

1. Cut green tomatoes into pieces, salt and leave for 6 hours to remove the bitterness. Then drain the juice.
2. Sweet pepper, quince, carrots, zucchini, onions - mince through a meat grinder. Mix everything and cook for 1 hour.
3. Then put chopped garlic, finely chopped or minced greens and hot pepper. Cook for another 1 hour.
4. Then add vegetable oil, sugar, salt. Let it boil 3 times.
5. Pour hot adjika into clean jars and roll up the lids.

  Georgian adjika with hops-suneli

Ingredients:

• Suneli hops - 3 parts
• Cayenne red pepper - 2 parts
• Garlic - 1 part
• Coriander (ground cilantro seeds - 1 part
• Dill - 1 part
• Wine Vinegar 3%

Cooking:

1. Pepper and garlic through a meat grinder. Add spices. Finely crushed walnuts are sometimes added.
2. Sprinkle the mixture with coarse salt and pour enough vinegar to make a moist, thick paste. This paste is well suited for long-term storage in tightly sealed glass or ceramic dishes.

  Adjika from red pepper with nuts - delicious "Genatsvali"

Required:

• Red pepper, cilantro, suneli hops, Imereti saffron, walnuts.

Cooking method:

The exact proportions, in this case, are not important.

Real adjika has nothing to do with apples, carrots and tomatoes.

1. Red pepper, more than half of the whole mixture, pass through a meat grinder.
2. Add dry cilantro, suneli hop, Imereti saffron.
3. Walnuts need to be finely and finely ground, but not very much. Nuts improve the taste.
4. Salt to taste.

This method of cooking adjika is necessarily prepared with rubber gloves.

  Adjika Posadskaya recipe - with tomatoes, garlic and horseradish

Required:

• 5 kg - ripe tomatoes
• 6 pcs - heads of garlic
• 100 g - salt
• 1 PC. - spicy pepper
• 6 pcs - large horseradish roots

Cooking method:

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

  Video recipe - delicious homemade adjika

Raw workpiece gives a fresh taste.

  Adzhika's recipe “Prunes”

Required:

• 1 kg - bell pepper without seeds
• pitted prunes - 1 kg
• 200 g - peeled garlic
• 3 pods - hot pepper
• 600 g - tomato paste

Cooking method:

Pass everything through a meat grinder. Add salt to taste. Put it in banks. No need to sterilize. Banks are not very large.

  Eggplant Adjika Recipe

Required:

• 1.5 kg - tomatoes
• 1 kg - eggplant
• 300 g - garlic
• 1 kg - sweet pepper
• 3 pods - hot pepper
• 1 cup vegetable oil
• 1/2 cup - vinegar 6%
• Salt to taste

Cooking method:

Pass all components of vegetables through a meat grinder. Add vegetable oil and, placing in an enamel pan, boil for 50 minutes.

Add vinegar at the end of cooking. Roll up in prepared clean cans.

  The simplest adjika recipe "Simple"

Required:

• 3 kg - tomatoes
• 1 kg - sweet pepper
• 0.5 kg - garlic
• 150 g - hot pepper
• 0.5 cups - salt
• 3 tbsp. spoons - sugar

Cooking method:

Pass all ingredients through a meat grinder, mix, add salt, sugar, leave overnight.

In the morning, drain the excess liquid and put adjika in clean jars. Keep refrigerated.

  How to make delicious homemade adjika? - video recipe

Homemade seasoning without preservatives is tasty and safe.

  Adjika for the winter "In Kiev"

Required:

• 5 kg - ripe tomatoes
• bell pepper - 1 kg
• 1 kg - apples (the more acidic, the better)
• carrots - 1 kg
• 400 g of vegetable oil
• 2 tbsp. spoons - salt
• 200 g - sugar
• 2 tbsp. tablespoons - red hot pepper (or 1 tbsp.spoon - black + 1 tbsp.spoon red)

Cooking method:

1. Skip all vegetables through a meat grinder (it is better to peel the tomatoes first or skip them through a juicer). So that tomatoes are easily peeled, they need to be poured with boiling water for 3-5 minutes.
2. Fill the missing mass with butter, sugar, salt, spices. Boil 2 to 3 hours until the desired consistency.
3. Ready adjika pour hot on sterilized jars. Roll up and wrap banks until cool.

Adjika for the winter with many recipes has been provided, as an example for homemade preparations. The choice is yours.