Adjika is not spicy for the winter the best recipes. How to cook delicious adjika from tomatoes for the winter

11.05.2023 Desserts and cakes

Good day dear guests and readers of the blog! Again, in these September days, I would like to please you with an interesting preparation of such a dish as adjika.

Someone just doesn’t call such an appetizer, it’s customary for someone to call it a lure, for someone with a different name. It is interesting that it is prepared in different ways. In my family, it has always been customary to cook it from a tomato, but it turns out you can make it from plums, zucchini, apples, eggplants and prunes.

Interesting! Well, in general, traditionally it was always made with great spiciness and was made only from hot red pepper and garlic (the Abkhazian version). Then later they came up with the Armenian, Georgian and Caucasian versions.

And that's not all, there are still disputes that it is the real adjika that is prepared without fail from plums, I took this information from one forum. For me, it’s best to make red tomatoes, but what do you think?

Therefore, today the best options for preparing boiled thick adjika from tomato, as well as raw without cooking and sterilization, will be considered, and each type will use its own interesting components in order to improve the taste, for example, garlic, bell pepper, horseradish, hot pepper and etc.

A proven and affordable option with tomatoes and garlic, which everyone can make for themselves, because it is prepared very quickly and easily, without any problems, this amount will make 4 half-liter jars. To get a very beautiful color for adjika, I advise you to take red bell peppers so that they merge with the color of tomatoes.

The most important thing is a good mood and then everything will work out. Follow this easy and step-by-step recipe to make this wonderful sauce.

We will need:

red tomatoes - 2.5 kg
sweet bell pepper - 500 g
garlic - 150 g
hot pepper - 1 pc.
sugar - 100 g
vegetable oil - 50 g
salt - 0.5 tbsp
vinegar 9% - 25 ml

Cooking method:

1. Process the tomatoes well in cold water, then remove the stem and cut each tomato in half.

2. The next step is to twist the red fruits through a meat grinder. Thus, such a red slurry will turn out. To leave all the excess juice, you will need to evaporate the mass on the stove, or you can cheat. To do this, take a colander, cover it with ordinary cotton gauze, then pour in the tomato pulp.

Important! Place the colander in a deep bowl or bowl.

3. While excess moisture drains, prepare the bell pepper and garlic. As usual, clean the pepper from the seeds and from the tail. Peel the garlic. If there are any yellow tips on the garlic, then it will be very important to cut them off and remove them.

Chop the pepper with a knife of arbitrary shape.

4. Now twist it together with garlic in a meat grinder. Get two vegetable porridge))). Transfer the finished tomato mixture after draining into a colander into a thick saucepan.

Important! To make the juice stack faster, you can use another trick, bring the gauze bag up.

5. Put all the ingredients in one pan (twisted drained tomatoes, twisted peppers and garlic), the mixture will already be pasty, thick. Stir. Add sugar, salt, vegetable oil. and of course the vinegar. Put on the fire to boil.

Important! Be sure to take 9% vinegar essence, remember this.

6. Cook for about 30-40 minutes from the moment of boiling. You will get a very thick and homogeneous mass. Then pour into sterilized jars. Close with sterilized lids using a seamer.

7. Such yummy, well, you just can’t take your eyes off, you will lick your fingers. Bon appetit. Store in a cool place, such as on a shelf in a cellar. Good luck to all!

How to cook adjika according to the recipe You will lick your fingers

It turns out very tasty and just fly away! As my household say, just a bomb!

Recipe for the classic Abkhaz adjika from tomato

This is a traditional type of adjika, which can be made at home is not really tasty. It is close to the current GOST, but slightly modified.

We will need:

Tomatoes - 2.5 kg
Sweet bell pepper - 3 pcs.
Hot pepper - 1-2 pcs.
Onion - 2 heads
Garlic - 1 head
Basil or cilantro or celery - 1 bunch
Ground black pepper

Cooking method:

1. Wash all vegetables well with cold water, and then chop everything. Tomatoes into pieces, removing the stalks, pepper into plastics or strips, cut the onion into halves with a knife, and each half into another half.

Interesting! It will turn out very piquant if you add a little celery.

Finely chop the greens with a knife, cut one piece of hot pepper in half, you will need to try and add to your taste.

2. Well, what's up. Twist everything through a meat grinder. This is all done very quickly and noisily))).

Important! If you don't have a meat grinder, you can use a blender.

Add freshly ground black pepper and taste. If you are not spicy, then add another half of hot pepper, salt. Stir.

The whole cooking process is finished, now pour into jars. I will say right away that you need to store such a tomato deliciousness in the refrigerator. Because we didn’t sterilize the jars, we didn’t use vinegar, and as you can see, this recipe is without cooking. How to do then without cooking, but at the same time for the winter.

Interesting! I do it in a very original way, I would say this method is used by everyone, but not everyone uses it. I love freezing food in the freezer.

So, just such an adjika can also be placed there. To do this, take small jars, I usually take from children's fruit purees and pour them into them. Voila, in the freezer and at any time I took it out and ate it. Am-am, most importantly, all vitamins and properties are preserved. Well, how do you like this idea?

Well, a very chic adjika will turn out, try it and you will certainly succeed!

Video recipe for cooking snacks from tomatoes, peppers and garlic without cooking

Raw adjika, it turns out that there is such an option, it is prepared without vinegar and preservatives, watch this story and blow up your body with such a snack. Cool!

Homemade adjika - the recipe is not too bitter

Raw adjika from tomato and without cooking is very popular with my guests, as it still contains another interesting ingredient, this is horseradish. We can say that this is crap, someone calls a horseradish or gorloder. In general, whatever you want, call it. It also tastes amazing. Such a culinary creation will not leave anyone indifferent.

You will need 2 kg of tomatoes, but you can take more or less, depending on which time you do it, if for the first time for a test, take less, otherwise you don’t like it, the taste and color, felt boots are different))).

We will need:

Cooking method:

1. Peel the juicy peppers from the seeds and chop into pieces, finely chop the tomatoes, peel the garlic, chop the hot pepper into pieces, place all the ingredients in a container from a blender or food processor.

Interesting! If you want to make spicy adjika, then take more hot pepper. Experiment!

2. Such a juicy and tomato mixture of vegetables will turn out.

3. Add 2 teaspoons of store-bought horseradish to this mass, then sugar, salt and vinegar.

4. Then comes vegetable oil. Stir.

5. Pour into jars, close with nylon lids, it turns out to be moderately spicy and very fragrant and tasty.

Store in a cool place in the refrigerator or cellar.

Adjika for the winter from tomato and garlic without cooking

This is another cold way to cook adjika for the winter without bell pepper.

The technology is a little unusual, you yourself will understand this when you start reading the sequence of actions. perhaps someone will not like this option, and he will say some kind of bodyaga, and he will be right, how many people, so many opinions. I personally love unexpected options and sometimes I make such vigorous ones. It's up to you, as always.

We will need:

Cooking method:

1. Peel hot peppers from seeds.

2. Remove the stalk from the tomato, cut them into small pieces arbitrarily. In fact, it does not matter, because they will subsequently be twisted.

3. Peel the garlic and prepare for work. Place the tomatoes, then the garlic and pepper, one by one into the meat grinder bowl.

4. Salt, taste.

5. Now put the liquid mixture in a jar and watch it for 3 days to ferment.

6. Such a thick and unusual adjika is ready. Suitable for any side dish. Pour it into sterilized jars and close the lids. But still, remember that without cooking, this product should be stored in the refrigerator and not for very long.

If you want it to be stored longer, then use another

On this note, I end my note, I hope it was useful to someone. Good luck in cooking, great preparations for you for the winter. Until then, see you all!

Do not forget to subscribe to my blog, join the group in contact, smile more often and give everyone your smiles))).

Sincerely, Ekaterina Mantsurova

Adjika for the winter is a delicious vegetable snack. Adjika has a sharp taste of red pepper, a pleasant aroma of garlic and herbs. There are many recipes for making adjika. The season of harvesting vegetables for the winter for good housewives is in full swing.

Spicy, fragrant, this seasoning can give each dish a piquant spiciness. Many housewives make sharp preparations for the winter. Some adjika recipes involve boiling and sterilization, in others, the finished seasoning is not subjected to heat treatment.

If you have never cooked adjika at home, learn the recipes for this amazing seasoning with us. And useful tips on how to cook delicious adjika for the winter will help you immerse yourself in an exciting culinary journey, which will result in treasured jars with wonderful seasoning.

Adjika promotes digestion, stimulates appetite in winter, makes dishes more fragrant and tastier.

Some general rules for cooking adjika:

Wash vegetables and other components thoroughly and be sure to dry them on a towel, especially for those recipes that are not heat-treated - not a drop of water should get into the dish;
Be sure to sterilize jars and lids and let them dry;
Important. First we sterilize the jars - then we start cooking;
It is advisable to work with hot hot peppers with gloves so as not to get burned.

A lot of changes have been made in the modern classic recipe for homemade adjika. Various new ingredients are added to it: tomatoes, carrots, zucchini, eggplant, apples and even walnuts. Some recipes add beets, pumpkins, mushrooms or berries (gooseberries, chokeberries). However, its sharpness always remains unchanged in the seasoning.

Homemade adjika - the most delicious homemade adjika recipe

Ingredients:

Red tomatoes - 2.5 kg;
Sweet bell pepper - 500 g;
Garlic - 150 g;
Hot pepper - 1 pc.;
Sugar - 100 g;
Vegetable oil - 50 g;
Salt - 1/2 tbsp. l.;
Vinegar 9% - 25 ml.

Step by step recipe:

Process the tomatoes well in cold water, then remove the stalk, cut each tomato in half;
The next step is to twist the red fruits through a meat grinder. Thus, a red gruel will turn out. To leave all the excess juice, you will need to evaporate the mass on the stove, or you can cheat. To do this, take a colander, cover it with ordinary cotton gauze, then pour in the tomato pulp. Place a colander on a deep bowl or basin;
While excess moisture drains, prepare the bell pepper, garlic. As usual, clean the pepper from the seeds and from the tail. Peel the garlic. If there are any yellow tips on the garlic, then it will be very important to cut them off and remove them. Chop the pepper with a knife of any shape;
Now twist it together with garlic in a meat grinder. Get two vegetable porridge. Transfer the finished tomato mixture after draining into a colander into a thick saucepan. To make the juice stack faster, you can use another trick, bring the gauze bag up;
Place all the ingredients in one pan (twisted drained tomatoes, twisted peppers and garlic) the mixture will already be pasty, thick. Stir. Add sugar, salt, vegetable oil, vinegar. Put on the fire to cook. Be sure to take 9% vinegar essence, remember this;
Boil for about 30-40 minutes from the moment of boiling. You will get a very thick homogeneous mass. Then pour into sterilized jars. Close with sterilized lids using a seamer;
Such yummy, well, you just can’t take your eyes off, you will lick your fingers. Bon appetit. Store in a cool place, such as on a shelf in a cellar.

Raw adjika for the winter from tomato and garlic without cooking

The secret of this sauce lies in the absence 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 kg .;
Bulgarian pepper - 2 pcs.;
Garlic - 3 heads;
Horseradish root - 1 pc. (taste);
Chili pepper - 2 pcs.;
Adjika dry - 1 tbsp. l.;
Salt - 2.5 tbsp. l.;
Sugar - 5 tbsp. l.;
Apple cider vinegar - 1/4 cup.

Cooking method:

Prepare all vegetables: rinse, peel, remove seeds and stalks, cut into portioned pieces convenient for processing;
Skip all products through a meat grinder;
If you want to get an incredibly hot sauce, do not remove the seeds from hot peppers, process them along with them;
Add spices, sugar, dry adjika, mix everything thoroughly;
Leave for 15-20 minutes to completely dissolve sugar and salt;
Pour into prepared containers;
Place in a cool place for further storage.

If desired, the addition of vinegar can be omitted. In this case, the sauce must be stored in the freezer.

Adjika for the winter - the best recipe without cooking

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

Ingredients:

Tomatoes - 1 kg.;
Bulgarian pepper - 300 g;
Hot red pepper - 60 g;
Garlic - 1 head (60 g);
Apple cider vinegar - 60 ml;
Sugar - 100 g;
Salt - 3 tsp

Cooking method:

Wash the tomatoes, prepare for chopping. To do this, scald them with boiling water, dip them in cold water for a minute, remove the skin. Cut off the top;
Wash sweet pepper, remove seeds and stem, cut lengthwise into wide strips. We clean the garlic, wash it;
In hot peppers, cut off only the leg, leave the seeds. Combine tomatoes, sweet and hot peppers, garlic. Grind through a meat grinder or in a blender bowl;
Add salt, sugar, pour vinegar to the chopped vegetables. Mix, let it brew for 3 hours for better dissolution of salt;
We sterilize jars for adjika in advance, pour boiling water over the lids. Let's decompose adjika into banks.

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

Recipe for spicy adjika for the winter - you will lick your fingers

To get a delicious spicy seasoning, you need to finely chop all the products listed below.

Tomatoes - 5 kg. (if the tomatoes are sour, add a little sugar - 1-2 tablespoons);
Garlic - 500 g;
Ground coriander or cilantro - 2 packs, 50 g (or fresh, large bunch);
Hot red pepper - to taste;
Salt - to taste.

Cooking method:

This adjika is not prepared without garlic, this spice is an essential ingredient;
Hot pepper must also be chopped, if you do not want to mess with a bitter vegetable, replace it with ground red;
Finely chop fresh cilantro, if there is no fresh one, you can add dry ground;
Wash ripe tomatoes from dust, remove the stalk with a knife. If they are large, divide into several pieces to make it easier to pass through a meat grinder or juicer. We recommend using the second option, in which case the juice is pitted;
The resulting tomato is placed in a deep saucepan in size, placed on fire, after boiling, turn off the gas or dividing on the electric stove so that the tomato mass is stewed slowly;
At this time, prepare the garlic, remove the husk from it, grate or pass through a meat grinder, blender;
As soon as the tomato dressing thickens a little, add all the other prepared products to it, cook for 15 minutes;
Pour into prepared jars, roll up the lids.

Adjika with apples for the winter - the best recipe

Learn how to make the popular apple condiment.

Ingredients:

Tomatoes - 5 kg.;
Apples - 1 kg.;
Garlic - 400 g;
Carrots - 1 kg.;
Bulgarian pepper - 1 kg.;
Onion - 1 kg.;
Hot pepper - 4 pods;
Greens - parsley, dill (to taste);
Sunflower oil - 1 glass;
Vinegar 9% - 1 cup;
Sugar - 1 glass;
Salt - 4 tbsp. l. (maybe less - to taste).

Cooking method:

We clean all the vegetables, cut them into pieces for scrolling them in a meat grinder. We remove the stalks from tomatoes and other vegetables. We do not peel apples;
We scroll all vegetables and fruits in a meat grinder in separate cups (carrots, peppers, onions, apples);
We place the scrolled tomatoes 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. We mix everything well. So cook, stirring, 1.5 hours. A large basin stands on two burning camphors. Then we will add other ingredients;
While adjika is being boiled, we will peel the garlic;
We will clean the hot pepper and cut into pieces with gloves. We remove the seeds from hot pepper;
We pass through the meat grinder garlic, herbs and hot peppers;
When the vegetable mass is boiled for 1.5 hours, add to it: garlic, herbs, hot pepper, salt, sugar;
Then pour in 1 glass of vinegar, 1 glass of odorless sunflower oil. Stir and cook for another 30 minutes after boiling;
After the time has elapsed, turn off the fire, begin to pour into sterilized jars;
Pour into several jars at once, as the mass is hot. We roll up full jars and turn them over. We take a warm blanket and cover it from above until it cools;
Such a preparation is a godsend for barbecue, which many people do both in summer and winter.

Adjika from zucchini "lick your fingers" - a recipe for the winter

According to this recipe, it turns out deliciously tender and tasty adjika for the winter.

Ingredients:

Zucchini - 3 kg.;
Bulgarian pepper - 500 g;
Fresh carrots - 500 g;
Tomatoes - 1.5 kg .;
Garlic - 1 cup;
Sugar - half a glass;
Salt - 2 tbsp. l. with a slide;
Red hot pepper (chopped) - 2 tbsp. l. with a slide;
Sunflower oil - 1 cup.

Step by step recipe:

Wash all vegetables thoroughly;
Peel carrots, remove seeds, stalks from bell pepper;
Peel the tomatoes, after making cuts crosswise on the fruits, place in boiling water for a couple of seconds, and then dip in ice. This makes it easier to remove the skin;
Chop the garlic with a press, and the rest of the vegetables - using a meat grinder;
Mix the vegetable mass with salt, sugar, sunflower oil;
Put to boil for 40 minutes;
Cool the mixture a little, add hot ground pepper with garlic;
Stir, cook for another 10 minutes;
Put the finished adjika into sterile jars and roll up.

Recipe for delicious eggplant adjika for the winter without sterilization

And finally, we will finish with a simple recipe - without sterilization. Such little blue ones have a moderately spicy taste, softened by a delicate apple tint. If you don't like spicy preparations, you can reduce the amount of hot pepper and garlic.

Ingredients:

Eggplant - 4.5 kg;
Tomatoes - 2.5 kg .;
Sour apples - 3 pcs.;
Bulgarian pepper - 5 pcs.;
Hot pepper - 1-2 pcs.;
Carrots - 2 pcs.;
Garlic - 3 heads;
Vinegar 6% - 200 ml;
Vegetable oil - 2 tbsp. l.;
Sugar - 200 g;
Greens (dill or parsley) - 1 bunch;
Salt - 100 g.

Cooking method:

First, let's cook adjika. We wash the tomatoes, cut them on top with a cross, put them in boiling water for a minute. Then - in cold water. We get it, wipe it with napkins, remove the skin. Grind in a blender until puree.
We clean peppers from seeds - Bulgarian and hot. We cut into pieces. Finely chop the washed greens. Grind it all in a blender, add to the tomatoes.
We clean and wash carrots and apples. Remove seeds from apples. We cut carrots into circles, apples into slices. We send it to a blender, grind it. Throw in tomato-pepper puree, mix.
Season the resulting mass with sugar and salt, pour in vegetable oil, put on fire. Cook after boiling under the lid for 20 minutes.
In the meantime, we prepare the eggplant and sterilize the container for preservation. Clean the blue ones, wash them, cut them into cubes. Sprinkle generously with salt and leave for 20 minutes.
Now we will wash the eggplants and pour them into adjika. Simmer another 20 min. 10 minutes before readiness, add chopped garlic, pour vinegar.

Let's put awesome eggplants in clean jars and roll them up. Hold it upside down under the covers until it cools - and you can hide it for storage.

The most delicious homemade adjika for the winter - VIDEO

There are many different recipes and ways to prepare this sauce. You can cook it raw, without cooking. And so do most housewives, since it is easier and faster. And you can boil it, then it will be stored longer. After heat treatment, such a sauce can be stored at room temperature, in an apartment.

I have selected for you the most interesting options, in my opinion. And of course, I have tried them all myself. This sauce goes great with meat. Even in my family they like to mix it with vegetable side dishes, instead of ketchup.

I have written about cooking before. But, to be honest, this seemed not enough to me, and today I decided to supplement your piggy bank with a few more options. And I also recommend trying to cook a wonderful one for the winter.

So choose any method you like and make a wonderful sauce for the winter or at the moment.

According to this recipe, you will get a very tasty sauce for the winter. Moderately sharp. If desired, the amount of hot pepper can be reduced, but I put just that much. This sauce is perfect for meat and garnish.

Ingredients:

Tomatoes - 4 kg
Garlic - 200 gr
Bulgarian pepper - 2 kg
Hot pepper - 6 pcs
Sugar - 200 gr
Vegetable oil - 200 ml
Salt - 2 tablespoons
Vinegar 9% - 200 ml

Cooking:

1. Wash the tomatoes and peel the stalks. Pass through a meat grinder. Pour the resulting mass into a saucepan and put on the stove. Bring to a boil and cook for 20 minutes.

2. While the tomato mass is being cooked, let's take care of the rest of the vegetables. Wash and de-seed all peppers. Pass them through a meat grinder, as well as garlic. When the time is right, add the ground vegetables to the tomato mass.

When you work with hot peppers, be sure to wash your hands thoroughly afterwards. Or wear gloves.

3. Pour vegetable oil there, add salt and sugar. Wait until it boils and cook for another 20 minutes. At the very end, pour in the vinegar, mix and cook for another 2 minutes. Then turn off the fire.

4. Spread the resulting sauce into sterile jars and screw on the lids. Turn over and wrap in a warm blanket. Leave it like this until cool. Then put away in a place for storing blanks.

Homemade adjika for the winter without cooking

In this recipe, unlike the previous one, our appetizer is very spicy. Therefore, I usually, when serving, dilute it with tomato sauce or ketchup.

Ingredients:

Tomatoes - 3 kg
Peeled garlic - 1 cup
Hot hot pepper - 2 pods
Sugar - 1 cup
Salt - 2-2.5 tbsp.
Vinegar 9% - 1 cup

Cooking:

1. Wash all vegetables. Cut the tomatoes in half and remove the stalks. Cut the peppers in half and remove the seeds as well. Remove the skin from the garlic. Pass everything through a meat grinder.

2. Add salt, sugar and vinegar to the resulting mass. Mix everything and leave for 3-4 hours.

3. Then lay everything in sterile jars. Tighten the boiled lids and put in a dark, cool place.

Adjika recipe from tomato and bell pepper with carrots

A very interesting recipe for adjika with the addition of carrots and apples. It tastes like an incredibly delicious sauce. I recommend that you watch this video recipe and try it at least once. You will not regret it.

Ingredients:

Tomatoes - 2.5 kg
Sweet pepper - 1.5 kg
Carrots - 1 kg
Apples - 1 kg
Garlic - 200 gr
Hot pepper - 6 pcs
Sugar - 200 gr
Salt - 2 tablespoons
Spices (hops-suneli or coriander) - 1 sachet
Vinegar 9% - 50 ml
Vegetable oil - 1 cup

Be sure to try this recipe. My family is just delighted. The sauce is moderately spicy, with a sweet and sour taste. Just a meal.

Fresh adjika from tomato with garlic and horseradish

This sauce is made without preservation, so it is not advisable to store it for a long time. But I usually have such a volume somewhere in a week, so I don’t worry that it will go bad.

Ingredients:

Tomatoes - 3 kg
Bulgarian pepper - 3 pcs
Garlic - 2 heads
Horseradish - 20 grams
Hot pepper (not big) - 1 pc.
Salt - to taste

Cooking:

1. Peel the tomatoes from the stalks and cut into pieces. Remove the seeds from the pepper and cut into slices. Peel the garlic. Peel the horseradish root and cut into several pieces.

2. Scroll all the ingredients through a meat grinder with small holes.

3. Pour the sauce into a convenient dish. Add salt, stir and leave for 15 minutes.

4. Then pour into clean jars and store in a cool place, such as a refrigerator. Such an appetizer can be eaten immediately, without waiting for winter.

Spicy adjika from tomato, garlic and hot chili pepper

For lovers of hot, I offer this recipe. It is prepared in a raw way and rather quickly, like all similar options.

Ingredients:

Tomatoes - 2 kg
Sweet pepper - 0.5 kg
Chili pepper - 3-5 pieces
Garlic - 5 heads
Horseradish - 250 gr
Suneli hops - 1 tablespoon
Sugar - 1.5 cups
Salt - half a cup
Vinegar 9% - half a glass

Cooking:

1. Prepare all foods. Cut the tomatoes in half, getting rid of the core. For sweet and bitter peppers, cut the stalks and remove the seeds, cut into slices. Peel all the garlic. Peel the horseradish and cut into medium pieces.

2. Put everything in a blender and scroll until a puree mass. Or use a grinder. Then add salt, sugar, suneli hops and vinegar to the sauce. Mix properly.

3. Leave the sauce for six hours at room temperature. Then transfer to sterilized jars and close with lids.

4. Send for storage in the refrigerator. And remember that raw adjika cannot be stored for too long.

Well, dear friends, I threw you a few more recipes for a wonderful spicy sauce called "adjika".

In fact, it can be cooked not only in the summer, but also all year round. After all, vegetables are now always sold in abundance and prices do not bite. So make your preparations, enjoy them both in winter and in summer.

Adjika - a spicy pasty seasoning, popular in Abkhazian and Georgian cuisines - is a frequent guest on our tables. And this is not at all surprising, because the versatility of this savory sauce allows you to use it in the preparation of a wide variety of dishes or as a mouth-watering snack that goes well with meat and vegetables. Despite the fact that traditional adjika is made from hot capsicum, garlic, salt and spices, the option of making adjika from tomatoes is very popular among Russian housewives.

Tomato adjika for the winter will be an excellent addition to numerous dishes, highlighting their taste and adding a touch of piquancy. Adjika will help you out more than once when you need to cook soup, marinate barbecue, bake pizza, stew meat or prepare sauce. And if you are a lover of oriental cuisine, then you can’t do without this seasoning at all.

Tomato adjika for the winter is a wonderful preparation, the taste of which can be varied at your discretion. For example, it can be made spicier, sweeter or more spicy, add apples, horseradish, bell peppers or more greens to adjika. It all depends on your taste preferences and the wishes of your family. Since the main component of tomato adjika is tomatoes, their choice should be approached especially carefully - the fruits must be ripe, fleshy, without traces of rot and damage. In this case, even overripe tomatoes will fit.

The composition of tomato adjika should also include components of a traditional seasoning, such as hot pepper, garlic and salt. All other ingredients are added to your taste. Do not forget about spices and herbs that will help make adjika more tasty and fragrant: among the spices, these are suneli hops, chili peppers, coriander, turmeric, fenugreek, dill seeds and mustard seeds, among herbs - cilantro, parsley, basil and marjoram . Adjika from tomatoes for the winter can be harvested both raw and boiled. Each option has its own advantages - raw adjika retains more vitamins, while boiled adjika can be stored longer.

To make your adjika from tomatoes for the winter a success, do not be too lazy to carefully sterilize the jars. By the way, half-liter jars are considered the most suitable for adjika in size - it is convenient to treat relatives or friends to such a jar, besides, its contents are quickly eaten so that you can open the next one. Adjika cooking options are striking in their diversity, so choose, experiment, try and be inspired by the culinary recipes offered by our site!

Adjika from tomatoes and bell peppers with garlic

Ingredients:
3 kg of tomatoes,
1 kg of bell pepper,
500 g garlic
150 g hot pepper,
100 ml of 9% vinegar,
80-100 g of salt,
60 g sugar.

Cooking:
Peel tomatoes, garlic and peppers and rinse under running water. Using a meat grinder or food processor, grind these ingredients, then mix well and leave the mixture for 1 hour. Drain the resulting liquid, add salt, sugar and vinegar. Mix thoroughly, put adjika in sterilized jars and roll up with sterilized lids.

Adjika "Homemade" with carrots, bell peppers and apples

Ingredients:
2 kg of tomatoes,
1 kg carrots
1 kg of bell pepper,
1 kg of apples
200 g garlic
100 g hot pepper,
200 ml vegetable oil,
150 ml 9% vinegar,
150 g sugar
100 g suneli hops,
50 g salt.

Cooking:
Remove the stalk from the tomatoes and cut into several pieces. Cut the skin off the apples and remove the core. Peel carrots, remove seeds from peppers. Pass all the ingredients through a meat grinder and put the resulting mixture into a large saucepan, stirring with a wooden spoon. Cook over low heat for 1 hour, stirring regularly. Approximately 10 minutes before the readiness, add chopped garlic, sugar, salt, suneli hops and vinegar, mix well. Pour the finished adjika into sterilized jars, roll up, turn upside down and cool, covering with a warm blanket.

Adjika "Sharp" with horseradish and herbs

Ingredients:
2 kg of tomatoes,
2 kg bell pepper,
10-15 hot peppers
8-10 heads of garlic.
3 pieces of horseradish root,
2 bunches of parsley.
2 bunches of dill,
4 tablespoons of salt
4 tablespoons of sugar
150 ml of 9% vinegar.

Cooking:
Rinse all vegetables well, removing stems and seeds. Rinse the herbs, peel the garlic. Pass all ingredients (except salt, sugar and vinegar) through a meat grinder or chop with a blender. Stir the resulting mixture well. Add salt, sugar and vinegar, mix again and arrange in sterilized jars. Close jars with lids and store.

Adjika "Ajarian style" of tomatoes, peppers, carrots and onions

Ingredients:
5 kg of tomatoes,
1 kg of bell pepper.
1 kg carrots
500 g of onions.
5-10 hot peppers
5-7 heads of garlic,
500 ml vegetable oil,
salt to taste
ground coriander to taste.

Cooking:
Remove the stalk and core from the tomatoes, peel the pepper from the seeds. Tomatoes, peppers and onions cut into 2-4 parts and pass through a meat grinder. Put the mixture in a saucepan, add chopped garlic, vegetable oil, salt and coriander to taste. Stir the mixture thoroughly with a wooden spoon and simmer for about 2 hours, stirring occasionally. Arrange the finished adjika in sterilized jars, roll up and cool, turning upside down.

Adjika from tomatoes and eggplants

Ingredients:
1.5 kg of tomatoes,
1 kg eggplant,
1 kg of bell pepper,
6 heads of garlic,
3-4 hot peppers,
1 glass of vegetable oil,
100 ml of 9% vinegar,
1 tablespoon of salt.

Cooking:
Prepare vegetables with garlic and pass through a meat grinder. Put the resulting mixture in a large saucepan, pour in the oil and cook for 40-50 minutes. 10 minutes before the end of cooking, add salt and vinegar. Arrange the finished adjika in sterilized jars, roll up the lids and let cool, turning upside down.

Adjika from tomatoes in a slow cooker

Ingredients:
1.5 kg of tomatoes,
3 large heads of garlic,
2 hot peppers
1 bunch of herbs (parsley, dill and cilantro),
100 ml vegetable oil,
1 tablespoon sugar
1 tablespoon salt
1 tablespoon ground coriander,
50 ml of 5% vinegar.

Cooking:
Remove the stalks from the tomatoes and cut into several pieces. Cut the stems off the peppers and remove the seeds. Peel the garlic. Grind tomatoes, peppers and garlic with a meat grinder or blender. Put the tomato mixture in the multicooker bowl and set the "Extinguishing" mode for 2 hours. The mixture during cooking must be stirred periodically, and after 1 hour add salt, sugar and vegetable oil. Mix. 30 minutes before readiness, add chopped herbs and ground coriander. 10 minutes before readiness, pour in the vinegar. Pour adjika into sterilized jars, seal tightly, turn the jars upside down and leave to cool, wrapped in a blanket. Store adjika in a cool place.

As you can see, cooking adjika is a simple matter, but so tasty and fragrant that you definitely need to add this sauce to your list of preparations. Adjika from tomatoes for the winter will undoubtedly please you and your loved ones more than once with its wonderful taste and high quality.

Bon appetit!

It is always prepared and in large quantities. For adjika, we must thank the Caucasian cuisine. Each nationality, of course, has its own similar product. And these products are called differently.

We basically used to call this dish - a spicy snack. In the villages they called -gorloder. But at present, Caucasian cuisine has become very common, and therefore many began to call this spicy appetizer - adjika. And adjika is an Abkhazian word, in direct translation it means salt.

There are many legends about how adjika became adjika. they are all beautiful, but I think that everything is much simpler. As an example, Russians came up with the idea of putting tomatoes in adjika and they even make adjika without pepper. There are other non-traditional recipes - adjika with zucchini, plums, apples, or gooseberries.

Here we will consider several different, including original, recipes for preparing this delicious seasoning.

Adjika for the winter from tomatoes and apples, carrots and garlic, hot peppers and spices

This seasoning serves as an excellent snack with meat, poultry, fish, cheese, it is good with almost any product. Even just bread. Cooking.

I wash jars with soda or mustard without using chemicals. We put them in a cold oven. We turn on the temperature 120 ° -130 °. After the temperature reaches the set temperature, we warm up for another 5-7 minutes. Turn off the oven, open the door and leave the jars until we need them. I mean an hour and a half, not a day. They must become dry.

Pour boiling water over the lids and hold for 5-7 minutes.

9. We tightly close the jars with the lids that you have. It can be metal, which must be rolled up with a special machine, or fashionable now and really convenient screw ones. Which are simply twisted by hand.

10. Immediately turn over the banks. I want to remind you, do not put the jars directly on the table. Lay down a towel or wooden board. The table may be cold for hot cans and they may burst.

We wrap the jars with towels and let them cool completely in this form.

We store jars in a cool place. But I think that such a blank can be stored at room temperature.

Bon appetit!

Adjika for the winter from tomatoes and garlic with bitter red pepper

Yield: 3 liters of adjika

Bell pepper red, peeled - 2 kg.
Medium tomatoes - 10 pcs.
Hot red pepper - 4 pcs.
Garlic peeled - 200 g.
Sugar - 100 g.
Vegetable oil - 100 g.
Salt - 1 tbsp. l.

Cooking:

You probably noticed that all our vegetables are red. And sweet peppers, and tomatoes, and hot peppers. So the finished adjika will be more beautiful.

When you buy vegetables (well, if you have your own from the garden, it’s even better), take a little more. Not 2 kg, but 2.2 kg. Because when you clean them, there will be fewer of them, and we need the amount indicated in the ingredients. Weigh everything already cleared.

1. Cut off the stalk of hot pepper. Leave the seeds inside. They give a special taste to this spicy snack, and spiciness too. Those who do not like spicy or cannot eat it can remove the seeds.

2. Peel the garlic. We got 200 g of it, which is about 4 heads of garlic.

3. To make the tomatoes peel easily, boil the water. We make a cruciform cut on the tomatoes and lower them into boiling water for 2-3 minutes. We take it out, you can dip it in cold water or put it under a tap so as not to get burned when we remove the skin and after that, the skin can be removed very easily.

4. Remove the stalk from tomatoes and cut into 2-4 parts. We also remove the stalk from sweet pepper, but unlike bitter pepper, we also remove the seeds and white veins inside. Cut the peppers into halves.

5. Now we need to pass all the prepared vegetables through a meat grinder. Since they are fully prepared with us, it will be easy, simple and fast to do this.

6. Everything was scrolled through a meat grinder, add salt, sugar and vegetable oil and mix everything well.

7. Put the vegetable mixture on the fire and bring to a boil. Reduce heat to medium and cook for another 30 minutes. Don't forget to stir occasionally so nothing burns.

While the vegetables are cooking, sterilize the jars.

Pour water into a small saucepan, bring to a boil and when the water boils, put the previously well-washed jar a little obliquely into boiling water, neck down and hold for about 1 minute.

This method can be used when you need to do it quickly. But it is better not to rush and sterilize in the manner described in the previous recipe.

8. Pour the still boiling adjika into sterilized jars. Immediately close with sterilized lids and roll up.

9. We turn over the rolled up jars with the lids down and put them immediately on the towel. Check if they are leaking anywhere. We close the jars with towels or a blanket and leave it like that until it cools completely. Then we send it to a permanent storage place.

Adjika for the winter turned out to be beautiful, fragrant, thick, rich. Of course, we immediately put aside a part, did not preserve it, but served it on the table.

Not waiting for winter, I want to open another jar.

Bon appetit!

Adjika for the winter original recipe

5 cans of 400 g.

Tomatoes - 1.2 kg.
Garlic - 1 head (70 g)
Red hot pepper - 3-4 pcs.
Sweet red pepper - 400 g (2 pcs.)
Medium apples - 2 pcs.
Onion - 2 medium heads
Carrots - 300 g.
Vegetable oil - 70 ml.
Table vinegar 6% - 40 ml.
Sugar - 50 g.
Salt - 1 tbsp.
Ground allspice - 1/2 tsp
Dry basil and oregano - 1 tsp (to taste) can be fresh.

Cooking:

1. We prepare all the vegetables. Mine, we discuss.

2. Cut out the stalk from the tomatoes and cut the tomatoes into 2-4 parts. We cut the apples into several parts, depending on the size, so that they fit in the meat grinder. Cut out the seeds, along with the bed. We didn't peel the apples. If you know what kind of apples you have, you can also not peel them, and if you bought them in a store, then it is better to peel them.

3. We cut the sweet pepper in half, if you want, into 4 parts, again, so that it is convenient to put it in a meat grinder, remove the stalk and seeds with veins. We do not clean the red hot pepper inside, just cut off the tip with the stalk. If you do not like spicy, then remove the seeds too.

4. Cut the onion into 3-4 parts and pass all the vegetables through a meat grinder.