How is adjika prepared for the winter. Adjika from tomatoes and garlic

20.08.2019 Fish dishes

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. spoon
ginger - 1 tbsp. 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!

Traditional Abkhaz adjika is prepared on the basis of hot pepper, garlic, salt and herbs.

We offer you not to be limited to just the classics with such a variety of ingredients for burning seasoning. Check out our easy, proven recipes!

How to cook adjika: 3 rules

Green adjika

Business card of Abkhazia. Such adjika is served with many dishes and, of course, with mutton baked on a spit.

What do you need:

6–8 large bitter green peppers
1 head garlic
1 bunch of cilantro
1 tbsp. a spoon of salt

How to cook green adjika:

Cut the pepper into small pieces without peeling the seeds.

Grind pepper along with garlic in a mortar or mince several times.

Add salt, mix and let it brew for 15–20 minutes.

The unmatched host of the program, Lara Katsova, shared her family adjika recipe with us, turn on the video!

Russian adjika "Spark"

To borsch, salted bacon with brown bread and boiled potatoes with herring - adjika is ideally suited to traditional Russian dishes. It can be used to prepare sauces for meat and even dressing for pickle and cabbage soup.

What do you need:

1 kg of tomatoes
1 kg of sweet pepper
400 g garlic
200 g of hot pepper
150 g parsley root
1 tbsp. spoon of salt (to store adjika for more than 1-2 months, double the amount of salt)

How to cook Russian adjika "Spark":

Hot adjika with basil

Spicy! Very sharp! Even sharper! The universality of the recipe is that this adjika can be used not only for meat dishes, but also for sandwiches, sauces, soups and even pasta.

What do you need:

500 g bitter red pepper (you can add a couple of green peppers)
400 g garlic
2 bunches of green basil
1 bunch of cilantro
1 bunch parsley
2 tbsp. tablespoons of salt

How to cook stewing adjika with basil:

Walnut adjika

Adjika is not adjika if there are no nuts in it, so they say in the Caucasus. Delicate pleasant aroma, thick consistency and rich piquant taste - this is what makes adjika real!

What do you need:
500 g tomatoes
   400 g walnuts
   200 g of red bell pepper
   3 heads of garlic
   2-3 hot peppers
   1 bunch of cilantro or parsley
4 tbsp. tablespoons refined sunflower oil
   2 tbsp. tablespoons of vinegar 9%
   1 teaspoon of salt

How to cook nut adjika:

Peppers are peeled, washed and dried.

Cut tomatoes stems.

Grind tomatoes, peppers, garlic, nuts and herbs in a blender or pass through a meat grinder twice.

Add sunflower oil, vinegar and salt to the finished mass.

Stir and serve right away!

Gorloder, or Siberian adjika with horseradish

A recipe from Siberia is quite capable of competing with hot sauces from sunny Abkhazia. The basis of the horlloder is the vigorous horseradish root. Suitable for meat and fish dishes, corned beef, and especially - for barbecue and home-made sausages-grill.

What do you need:

500 g tomatoes
50 g horseradish root
50 g garlic
1.5 teaspoons of salt
1 teaspoon sugar

How to cook a hordelder, or Siberian adjika with horseradish:

Grind tomatoes, garlic and horseradish in a meat grinder.

Combine all ingredients, add salt and sugar, mix.

Arrange in sterilized jars, roll up.

Bell pepper adjika

If the seasoning of fire is not to your liking, prepare a light version of this sauce with a sweet and sour taste and light pepper. Such adjika goes well with baked or boiled meat, poultry, fish, potatoes baked in foil and toasted toasts.

What do you need:

1 kg of sweet red pepper
300 g garlic
4-6 red hot peppers
50 ml of vinegar 9%
4 tbsp. tablespoons of sugar
1 tbsp. a spoon of salt

How to cook adjika from bell pepper:

Peppers to clear seeds.

Pepper with garlic and hot pepper, pass through a meat grinder.

Add salt, sugar, vinegar, mix and leave to infuse for 3-4 hours.

Then put in sterilized jars and put in storage in a dark, cold place.

Adjika with apples

An improved and adapted adjika recipe for poultry or grilled fish. To give the sauce a more delicate taste, you can cook without hot pepper or reduce its amount.

What do you need:

1 kg of tomatoes
500 g of red bell pepper
500 g sour apples
300 g carrots
200 g garlic
50 g hot pepper
200 ml of refined sunflower oil
1 bunch of cilantro
1 bunch parsley
salt to taste

How to cook adjika with apples:

Peel and chop all vegetables with greens in a blender or meat grinder.

Add salt and sunflower oil.

Bring to a boil and cook on the slowest fire for 2.5 hours.

Transfer to sterilized jars and roll up.

Adjika with plums

Delicate and soft adjika with plums goes well with game, boiled potatoes and baked vegetables, chicken meatballs and pork chops.

What you need:

500 g plums (choose not sweet and even sour plums)
500 g bell pepper
2 heads of garlic
2 hot peppers
1 tbsp tomato paste
100 g sugar
2 teaspoons of vinegar 9%
2 tbsp. tablespoons of salt

How to cook adjika with plums:

Peppers should be removed from seeds, plums - from seeds.

Pass sweet pepper, plums, garlic, hot pepper along with seeds through a meat grinder.

Put the chopped ingredients in a saucepan, add tomato paste, salt and sugar.

Bring to a boil and cook, stirring, over low heat for 30-40 minutes.

Add vinegar 2 minutes before cooking.

Transfer the finished mixture to sterilized jars, roll up, turn over and leave it until it cools completely.

Baked pumpkin adjika

Baked vegetables give this adjika a surprisingly delicate texture, and pumpkin - an unusual and at the same time unobtrusive aroma. Light, spicy, moderately sharp, with subtle acidity.

What do you need:

500 g pumpkin
200 g apples
200 g bell pepper
200 g onions
1 lemon
1 head garlic
1 bunch of basil
1 bunch of cilantro
50 ml refined vegetable oil
1 hot pepper
1 teaspoon of salt

How to cook baked pumpkin adjika:

Peel pumpkin and onion, apple and pepper - from seeds. Cut pumpkin and onion into pieces of any size.

Wrap pumpkin, onion, apples and pepper in foil, bake at 200 ° C for 35 minutes. Then peel the apple and pepper.

3. Grind all baked vegetables in a blender.

Grind garlic, lemon and herbs in a blender into a homogeneous mass.

Combine the vegetables with lemon dressing, mix and serve right away.

Adjika Pickles

Remained pickles from last year's stocks? Make spicy sauce out of them! The beauty of the recipe is that this adjika can be whipped up at any time.

What do you need:

500 g pickles
1 head garlic
3 tbsp. tablespoons tomato paste
2 tbsp. tablespoons refined sunflower oil
apple cider vinegar - to taste
1 pinch of ground black pepper
1 pinch of ground red pepper

How to make adjika from pickles:

Peel and grate cucumbers or grind in a blender. If there is a lot of fluid, drain.

Pass the garlic through the press.

Combine cucumbers, garlic, tomato paste, vegetable oil, vinegar and spices.

Stir and leave in the refrigerator for 1-2 hours.

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:

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.
Sweet pepper wash, remove the seeds and the stalk, cut lengthwise into wide strips. Peel the garlic, wash it.
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.
To the chopped vegetables, add salt, sugar, and pour vinegar. Mix, let it brew for three hours to better dissolve the salt.
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:

Hot peppers wash, clean from the tails. This operation is best done with gloves.
Peel the garlic, sort it into cloves, mine. Mix pepper and garlic, grind them in a blender. Fold in a large bowl.
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.
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:

Tomatoes and peppers Bulgarian scalded with boiling water. After cooling, remove the skin from them.
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.
Finely chop the washed greens of parsley and dill, add to the tomato-pepper mixture. Pour sugar, salt, pour vinegar. Mix well.
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:

Wash the plums, remove the seeds from them. Washed bell pepper rinse, cut, cleanse from seeds.
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).
Pour into a bowl, add salt, add tomato paste, mix thoroughly.
We lay out in clean jars, close the lids.
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:

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.
Cut into pieces and pass through a meat grinder (or blender).
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.
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.
In the meantime, we sterilize the cans 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:

Wash red chilli and soak for 1 hour in cool water. Then we drain the water. Dry the pepper, cleanse the seeds.
Greens cilantro and parsley also need to be washed and dried. We clean the garlic, divide into slices, mine.
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.
Then transfer the mixture to a deep bowl. Add finely chopped parsley and cilantro, salt, coriander and hops-suneli to it. Stir well.
Cover and leave at room temperature for three days. Do not forget to mix twice a day.
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:

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.
My Bulgarian pepper, cleaned from seeds, cut into strips. I also wash chili peppers, cut ponytails, remove seeds, cut into rings.
We clean the garlic, divide it into the teeth, wash it, and cut it into thin plates.
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.
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 hot seasoning in the form of pasta sauce, which is prepared from hot pepper, garlic, salt and spices. It is traditional for Abkhazian cuisine. In Georgian, Armenian, Russian cuisine it is prepared with various variations - with the addition of vegetables (tomatoes, carrots, apples). It can be red and green: the first is prepared from red pepper, the second, respectively, from green. Below we will present you two traditional adjika recipes - Abkhazian and Georgian.

Adjika in Abkhazian: recipe

Adjika in Abkhazian style is prepared without much difficulty, like all traditional dishes of the Abkhazian people. The culinary specialists of Abkhazia have long adopted the motto: simple, natural, tasty.

Adjika, which is of great importance among Abkhazians, has a spicy taste and excellent aroma, enhances appetite. However, of course, it is not suitable for those who do not like spicy dishes.

Important! Adjika is contraindicated for people with gastritis, increased acidity of the stomach, kidney and liver problems, pregnant women, nursing mothers, and small children.

The nutritional value of seasoning is 59 kcal per 100 grams of product. It contains 1 gram of protein, 3.7 grams of fat and 5.8 grams of carbohydrates. Seasoning is recommended to be added to fish, meat and vegetable dishes, used in dietetic nutrition.

“Correct” adjika does not involve adding sugar to it. This is exactly what you can cook using our step-by-step instructions.

Kitchen tools

To prepare hot seasoning you will need:

pan;
plate;
spoon;
coffee grinder;
meat grinder;
garlic clover;
hand blender.

Ingredients

The following components are put in Adjika in Abkhazian way:

hot red or green pepper (fresh or dried) - 1 kg (it is better to hold fresh pepper for seven days on the balcony, so that it wilts);
whole seeds - 100 g;

- 100 g;
- one head;
fresh cilantro - one bunch;
salt - two tablespoons.

Important! To avoid burning skin on the hands, pepper operations should be carried out with gloves. You should also protect your face. Hands that have been in contact with the spice cannot touch the mucous membranes of the mouth, eyes, nose. And if adjika caused a strong burning sensation in your mouth, then you should never drink it with water - it will be even worse. To extinguish the “fire” in the mouth will help a small piece of butter, cream, yogurt or milk.

How to do

The preparation of traditional seasoning in Abkhazian style can be divided into 13 steps:

We heat the pan and, stirring occasionally, fry coriander on it until the color of the spice changes and a pleasant aroma appears.

Remove the coriander from the stove and pour it on a separate plate.
Fry fenugreek.
Remove it from the heat and mix with coriander.
Grind the fried spices in a coffee grinder.
Wash the pepper and remove the stalk. (For not too sharp, softer seasoning in pepper, you need to remove the entire inner part along with the seeds).

Pass the garlic through the garlic press.

Wash and grind cilantro.
Cilantro, pepper and garlic are passed through a meat grinder.

Then beat the mixture with a blender.

Add salt, ground spices, squeezed garlic to the mixture. Mix well.

Beat the mixture with a blender until a homogeneous pasty state.
We spread the seasoning in small glass jars.

Adjika Caucasian: recipe

The second recipe is also quite simple. Adjika is spicy and aromatic; it is made from two types of pepper with the addition that give it a milder taste.

Did you know? Abkhaz healers from ancient times recommended adjika as a remedy for diseases of the digestive system. The valuable substances that enter it improve metabolism and blood circulation, as well as increase the body's defenses against viral ailments.

Kitchen tools

For seasoning in a Caucasian way you will need:

pan;
blender.

Ingredients

From the products should be prepared:

- 185 g (dried for a week);
hot ordinary pepper (red, green) - 225 g;
garlic - 200 g;
walnuts - 150 g;
coriander - 50 g;
uzo-suneli (blue fenugreek) - 25 g;
ground red pepper - 75 g;
salt (preferably sea) - 150 g.

How to do

A step-by-step instruction for cooking adjika in a Caucasian way is as follows:

What else can be added for piquancy

For piquancy, cooks sometimes add greens:,. Also, to reduce the severity, tomatoes are used among the ingredients,

Adjika home for the winter - a delicious vegetable snack. It can be added as a side dish or just eat with bread. Every housewife tries to cook home adjika.

There are many recipes for adjika for the winter. We have collected for you the most delicious homemade adjika recipes for the winter. Choose and cook for your near and dear ones.

Real adjika is just pepper, without tomatoes. To prepare it you need rubber gloves - the mixture burns your hands. Not everyone can eat it. However, this is a classic recipe, so we start with it.

To prepare this “male” adjika you will need:

1 kg of red capsicum (chili);
0.5 kg of garlic;
3/4 cup salt grinding No. 0;
0.5 cups of the mixture: coriander, hops-suneli, dill seeds;
rubber gloves.

How to cook a classic adjika without tomatoes:

We’ll introduce small adjustments to the recipe, which will make adjika less burning and usable.

Namely - we will replace most of hot pepper with sweet pepper - paprika. Let's say 800 g of paprika and 200 g of hot pepper.

At the pods we cut the stalks, shake out the seeds - and grind in a blender (if you use a meat grinder, skip three times). We also act with garlic, coriander and dill seeds are also desirable to chop - and mix everything thoroughly.

At the end we add salt - ideally we should get a homogeneous pasty mass. You can add crushed fresh herbs - cilantro and dill, but in this case the color of adjika will not be so bright and attractive.

Homemade adjika with tomatoes for the winter

Here are a variety of options.

Adjika with tomatoes without cooking

Products:

3 kg of tomatoes;
1 kg of sweet pepper;
0.5 kg of garlic;
150 g hot pepper;
0.5 cups of salt;
3 tbsp. l Sahara.

Cooking:

Grind all components in a meat grinder, mix, add salt, sugar, leave overnight. In the morning, drain the excess liquid and put adjika in banks, store in the refrigerator.

Adjika from tomatoes and garlic

Ingredients:

3 kg of tomatoes;
2 kg of sweet pepper;
300 g of garlic;
150 g hot pepper;
0.5 cups of sugar;
0.5 cups of 9% vinegar;
1 cup sunflower oil;
0.5 cups of salt;
400 g of fresh herbs - cilantro, dill, celery;
to taste - coriander, hops-suneli, walnut.

Adzhika recipe for winter from tomatoes and garlic:

Skip tomatoes and peppers through a meat grinder. Stir, add oil and cook over low heat for an hour with constant stirring.

Cool, add vinegar, sugar, salt, crushed garlic. Grind greens in a blender. Mix everything thoroughly, let it brew - delicious adjika with garlic is ready for the winter.

The shades of taste of such adjika are achieved by a different dosage of additives - spices and seasonings. It is also permissible to vary the proportions of the main components. The last recipe often uses apples, carrots, horseradish, and eggplant.

Adjika with carrots and apples

Products:

2.5 kg tomato;
500 g of carrots;
500 g of sour apples;
500 g of bell pepper;
250 g of vegetable oil.
100 g of garlic;
1-2 pods of hot pepper;
250 ml vinegar 9%;
2 tbsp salts;
100 g of granulated sugar.

Cooking:

Wash, peel and twist all vegetables in a meat grinder. Drain into a wide bowl and add vegetable oil. Cook the resulting mass over low heat for 2 hours.

Add chopped garlic, 1-2 pods (depending on size and your taste) of hot peeled peeled seeds. Pour in the vinegar.

Salt and add sugar. Mix everything thoroughly, bring to a boil and put in jars hot. Roll up.

Adjika with horseradish and tomato garlic for the winter without cooking

Ingredients:

paprika - 1 kg.
tomatoes - 2.5 kg
garlic - 250 g
hot pepper - 250 g,
horseradish - 250 g
salt - 0.5 cups
sugar - 1 cup
vinegar - 1 cup.

How to cook:

Scroll everything through a meat grinder (do in a large bowl), add salt, sugar, vinegar and stir. Watch the sharpness! Who loves how.

The yield of the finished product is about three liter cans, the excess liquid can be drained.

Sharp adjika for the winter

Ingredients:

ripe red tomatoes 2.5 kg;
sweet and sour apples 500 g;
sweet bell pepper 500 g;
carrots 500 g;
dill greens 50 g (optional);
parsley 50 g (optional);
peeled garlic 120 g;
red hot pepper 75 g;
vegetable oil 250 g;
vinegar 9% 2 tbsp;
black pepper;
salt.

The yield of the finished product is 2.5 liters.

Acute adjika for the winter - a step-by-step recipe with a photo:

Adjika in Kiev

Products:

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

Cooking:

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.

Season with butter, sugar, salt, spices. Then boil for 2-3 hours to the desired consistency. Ready adjika pour hot on sterilized jars. Roll up cans and cork them. Done!

Adjika Tomato-Free Recipe

Ingredients:

sweet bell pepper 2 kg .;
garlic 200 g;
red hot pepper 150 g;
salt 2 tbsp .;
sugar 8 tbsp;
vinegar 6% 300 ml.

Cooking:

Peel all vegetables, twist through a meat grinder.

In the resulting vegetable mass add salt, sugar, vinegar, put in banks and roll up.

Georgian adjika for the winter

Georgian adjika with walnut and hot pepper

Ingredients:

1 kg of leguminous dry hot red pepper;
50-70 g of coriander seeds;
100 g hops - suneli;
some cinnamon (ground);
200 g of walnuts;
300-400 g of steep salt (coarse);
approximately 300 g of garlic.

Cooking:

Soak hot red pepper for 1 hour. Add coriander, suneli hops, cinnamon, nuts, garlic and salt. Skip 3-4 times through a meat grinder with a fine wire rack.

Store anywhere, at any temperature, but preferably in a sealed container, otherwise it dries.

Mixed with adjika salt is good for buttering chicken or meat before roasting in the oven.

Georgian hot pepper adjika

The composition of the recipe:

2 parts suneli hop;
2 parts of capsicum red pepper;
1 part garlic;
1 part coriander (ground cilantro seeds);
1 part of dill.

How to cook Georgian adjika:

Paste pepper and garlic through a meat grinder. Add spices to them. You can also add finely crushed nuts. Sprinkle the mixture with coarse salt and pour wine vinegar with a strength of 3-4% to make a moist, thick paste.

Well suited for long-term storage in tightly sealed glass or ceramic dishes.

Cook adjika necessarily with rubber gloves.

The recipe for Armenian adjika without cooking

Products:

5 kg of whole tomatoes;
1 kg of garlic;
500 g of bitter capsicum;
salt to taste.

How to cook:

Pass everything through a meat grinder. To salt. Leave in an enameled bowl for 10-15 days, so that adjika fermented, not forgetting to mix it daily.

You need to salt the tomato juice before you need to add garlic and pepper, otherwise then you will not feel the taste of salt.

A simple recipe for homemade tomato ketchup for the winter

Products:

1 kg tomato;
300 gr onions;
1 teaspoon ground pepper;
5 carnations;
3 teaspoons of salt;
half a glass of sugar.

Cooking:

Wash, peel and chop tomatoes and onions. Fold in a separate pan. Put on low heat and bring to a boil, stirring occasionally.

Add salt, sugar, spices. Mix. Cook until the onions are ready - you will get an excellent home-made ketchup!

Tomato paste recipe for the winter at home

Any housewife would like to always have tomato paste on hand. Cooking it is very easy at home. Only ripe tomatoes are suitable for this. Even a small amount of unripe fruits will impair the quality of the paste.

Washed tomatoes are put in a pan and boiled until they are boiled, then they are passed through a meat grinder with a fine grate.

The resulting mass is cooked in an enameled basin, until its volume decreases by 2.5-3 times. No need to pour all the mass into the basin at once - when boiling, it will overflow.

It is better to top up gradually, in small portions as the water evaporates. Cook on high heat, stirring continuously.

Hot mashed potatoes are laid out in jars and rolled up. Banks and lids are pre-conditioned in hot water for 10 minutes. Sealed cans are sterilized in boiling water for 10-20 minutes and only then stored in a cool place.

For preservation of mashed potatoes without hermetic capping, it should be salt before the end of cooking (at the rate of 100 g of salt per liter jar). So that tomato paste in an open jar does not mold, it is sprinkled with salt on top and poured with a thin layer of vegetable oil. You can also sprinkle with dry crushed leaves of horseradish.