Prepare a delicious adjika at home to pamper your family with a fresh, fragrant seasoning made from ripe vegetables filled with summer sun throughout the winter.

Is the national seasoning of the Abkhaz cuisine. This is very ancient and famous, one of the best dishes that the culinary traditions of the Caucasus have presented to us. According to the classic recipe, adjika was prepared from dried hot peppers, grated with salt, garlic and coriander seeds. And for Georgian cuisine, the use of cilantro is typical.

Nowadays, the classic composition of adjika has undergone many changes. What is not added to it: tomatoes, eggplants, carrots, zucchini, apples, walnuts. In some adzhika recipes, you can find pumpkin, beets, mushrooms, plums, gooseberries, and black chokeberry berries. Each hostess adds something different. One thing invariably in adjika is its pungent taste.

Homemade adjika is a delicious addition to poultry, meat, fish and vegetables. Spicy, aromatic, this seasoning can add a piquant spice to every dish. Many housewives make preparations from adjika for the winter. Some recipes involve cooking and sterilization, in others, the finished seasoning is not heat-treated.

If you have never cooked adjika at home, master the recipes for this amazing seasoning with us. Their extraordinary variety will allow you to find something special for your culinary diary too. And useful tips on how to cook delicious adjika for the winter will help you dive into a fascinating culinary journey, the result of which will be the coveted jars of wonderful seasoning.

10 adjika recipes for the winter

Recipe 1. Adjika Abkhazian classic

Ingredients for 3 half-liter jars: 2 kg of hot pepper, 1.5 cups of finely ground salt, a glass of spices (coriander, suneli hops and dried dill), 1 kg of garlic and fresh herbs if desired (parsley, cilantro, dill).

1. To protect your hands from the "explosive" mixture of pepper and garlic, be sure to wear rubber gloves. It is advisable to dry the bitter pepper for several days, but you can do without it.
2. Peel the garlic. Cut off the tails of the peppers and remove the seeds. Pass all prepared ingredients, including spices, through a meat grinder several times, mix in good faith, add salt and mix again.
3. Abkhaz adjika is scorchingly hot, so it can only be consumed by people with impeccable health. To soften the taste, you can replace some of the hot pepper with paprika or bell peppers, for example, take 1.5 kg of paprika and 0.5 kg of hot pepper.

Recipe 2. Adjika spicy - a simple and quick recipe

Ingredients for 2 1/2 liter jars: 0.5 kg of sweet bell pepper, 0.5 kg of carrots, 0.5 kg of garlic, 0.5 kg of ripe apples, 2.5 kg of red ripe tomatoes, 0.7 cups of 6% or 9% vinegar, 250 g of sunflower oil, 4-5 hot pepper pods, 2 tablespoons of salt, 200 sugar.

1. Rinse apples, tomatoes, carrots and bell peppers well, mince them, mix in good faith and cook in a large saucepan for 2 hours.
2. Scroll hot pepper in a meat grinder and add to boiling fruit and vegetable mass. Send sugar and sunflower oil there. Cook adjika for another 40 minutes.
3. Add salt, vinegar and garlic at the very end. Stir the adjika well, pour into sterilized jars and roll up.

Recipe 3. Adjika with zucchini

Ingredients for 3 half-liter jars: 3 kg of courgettes, 0.5 kg of sweet bell peppers, 0.5 kg of juicy carrots, 1.5 kg of ripe tomatoes, 1 cup of garlic, 0.5 cups of sugar, 2.5 tablespoons of salt , 2.5 tablespoons of hot red pepper, 1 glass of vegetable oil.

1. Wash all vegetables. Peel the carrots, free the bell peppers from the stalk and seeds.
2. Make cross-shaped cuts on the tomatoes with a knife, pour boiling water over the fruits and immediately immerse them in cold water - this way the skin will be removed very easily and quickly.
3. Grind all vegetables, with the exception of garlic, in a meat grinder. Add salt, granulated sugar, vegetable oil to the vegetable puree and cook for 40 minutes.
4. Cool the mass slightly, mix with ground hot pepper and garlic passed through a press.
5. Boil the adjika for another 10 minutes, arrange in sterilized jars and roll up the lids. Adjika with zucchini turns out to be amazingly tasty and tender.

Recipe 4. Georgian green adjika with nuts without cooking

Ingredients for 2 half-liter jars: 900 g of celery, 300 g of parsley, 600 g of cilantro, 300 g of green bell pepper and 300 g of hot paprika, 6 heads of garlic, 120 g of salt, 1 bunch of mint, 1 cup of walnuts, ground black pepper to taste.

1. Sort out the greens, soak for 10-15 minutes in cold water and rinse thoroughly. To remove excess moisture, spread the herbs on a dry cotton towel.
2. Peel the garlic and wash. Rinse the pods of hot and sweet peppers, cut off the stalks and shake out the seeds. To protect your hands from scalding, be sure to wear gloves.
3. Grind all cooked ingredients (herbs, peppers, garlic, nuts) with a blender or food processor.
4. Add black pepper and salt to the resulting mass, mix well, put in clean jars and store in the refrigerator.

Recipe 5. Adjika with horseradish without cooking

Ingredients for 3 half-liter jars: 300 g of horseradish root, 300 g of garlic, 300 g of hot hot pepper, 2 kg of red juicy tomatoes (not damaged or crumpled), 1 kg of sweet fleshy bell pepper, 1 glass of salt, 1 glass 9 % vinegar.

1. Rinse all vegetables thoroughly in water. Peel the tomatoes. Pass the sweet and hot peppers, peeled from seeds, together with tomatoes, horseradish and garlic through a meat grinder.
2. Salt the resulting mass, season with vinegar and mix well. Adjust the amount of seasonings, focusing on your own taste. You can add less vinegar and salt.
3. Put the finished raw adjika in dry sterilized jars, close with plastic lids and store in the refrigerator.

Recipe 6. Adjika from tomatoes and garlic for the winter

Ingredients for 4 half-liter jars: 3 kg tomato, 1.5 kg bell pepper, 7 tablespoons of sugar, 7-8 cloves of garlic, 5 tablespoons of salt, 150 ml of vinegar, half hot paprika - optional.

1. Rinse all vegetables thoroughly. Peel the tomatoes, cut into wedges and scroll in a meat grinder. Place in a large cauldron and place over medium heat.
2. Cut off the stalks of bell peppers, shake out the seeds. Chop in the same way as tomatoes.
3. Hot peppers can be scrolled in a meat grinder whole, with seeds and a core - adjika will turn out to be sharper and more aromatic. And in order to prepare a seasoning with a delicate taste, it is better not to add hot pepper.
4. Transfer the minced garlic to a bowl with hot pepper.
5. When some of the liquid has evaporated from the tomatoes, add bell peppers to them and continue to evaporate the water, be sure to stir the vegetables.
6. After 20 minutes, send hot peppers and garlic to the cauldron. It is better to add salt, sugar and vinegar in portions, taking a sample each time, at the very end of cooking.

Recipe 7. Adjika from green tomatoes

Ingredients for 3 half-liter jars: 1 kg of carrots, 1 kg of sweet bell peppers, 2.5 kg of green tomatoes, 1 kg of sour apples, 1 glass of sunflower oil, 200-300 g of garlic, 1 glass of sugar, 50 g of salt, 80 ml of 9% vinegar.

1. Wash vegetables and apples, peel and chop finely. You can grate the carrots.
2. Add sugar, salt and sunflower oil. Simmer for an hour.
3. Shortly before the end of cooking, send vinegar and garlic passed through a press to a saucepan.
4. Distribute the finished adjika in clean jars or bottles, roll up the lids and store in a cool place.

Recipe 8. Adjika with chili

Ingredients for 5-6 half-liter jars: 2-3 chili peppers (fresh or dry), 2 kg of ripe juicy tomatoes, 1 kg each bell pepper, green sweet and sour apples, onions and carrots, 100 g of garlic, a glass of sugar , half a glass of salt, 0.5 liters of odorless vegetable oil.

1. Scroll all vegetables, except tomatoes and chili peppers in a meat grinder. You can also use a blender, the only condition is that vegetables should not be mashed.
2. Scroll the peeled tomatoes through a meat grinder, put the resulting puree in an enamel pan, put on fire, and when the tomato mass boils, add the chopped vegetables.
3. Next, pour in vegetable oil, add salt, sugar and cook vegetables for about an hour. 5 minutes before cooking, add garlic passed through a press.
4. Pour hot adjika into clean jars, roll up and leave under a warm blanket for at least 12 hours.

Recipe 9. Adjika with apples and tomatoes for the winter

Ingredients for 7-8 half-liter jars: 5 kg of tomatoes, 1 kg of carrots, 1 kg of apples, 1 kg of sweet pepper, 0.5 kg of granulated sugar, 150 g of hot pepper, 0.5 l of vegetable oil, 300 g of garlic, salt and vinegar to taste.

1. Rinse all vegetables. Cut the bell peppers into halves, remove the seeds and rinse well again. Peel the carrots. Remove cores from apples.
2. Cut all vegetables into small pieces. Divide the hot pepper into two parts (preferably with gloves).
3. Grind all prepared vegetables, except garlic, in a meat grinder. Mash the garlic with salt in a mortar.
4. Stir the vegetable puree (no garlic) in a bowl, add granulated sugar and a little salt. Stir again, pour into a cauldron with a thick bottom, put on fire, and when the tomato mass boils, add vegetable oil.
5. Cook the adjika for an hour, stirring occasionally with a wooden spatula.
6. Now you can season the future preparation with garlic, vinegar, salt and then boil for another 1 hour. Be sure to check the adjika taste: add more vinegar and salt if necessary.
7. Fill the prepared seasoning in warmed, clean, dry jars and seal with lids.

Recipe 10. Adjika with beets

Ingredients for 12-13 half-liter jars: 5 kg of ripe tomatoes, 4 kg of beets, 1 kg of carrots and bell peppers, 200 g of garlic, 4 pods of hot pepper, 200 ml of vegetable oil, 150 g of salt and sugar, 150 ml 6% table vinegar.

1. Rinse all vegetables thoroughly, peel and pass through a meat grinder. You can also use a food processor or blender. The main thing is not to turn their vegetables into mashed potatoes.
2. Put the vegetable mass in a large cauldron and cook for an hour and a half, remembering to constantly stir the adjika.
3. Then add salt, sugar and vegetable oil. Pour in the vinegar 30 minutes before the end of cooking.
4. Spread hot adjika in dry sterilized jars, roll up, wrap with a warm blanket for at least 10 hours.

1. If you remove the seeds from hot peppers, the adjika will be less spicy. You can use both fresh and dried fruits. And to soften the taste, replace some of the hot peppers with paprika, carrots or bell peppers.

2. The classic recipe for adjika involves the use of only coarse salt, without iodine and other additives.

3. It is better to grind herbs, spices and garlic for adjika in a mortar. Dill, marjoram, bay leaf, savory, basil, cumin, coriander, Imeretian saffron and utskho-suneli (blue fenugreek) go well with hot spice.

4. To give adjika a brighter and more intense aroma, spices and spices need to be lightly calcined in a dry frying pan without oil. It is better to choose hot garlic with a purple tint.

5. Vegetables are usually minced, chopped in a food processor, or finely chopped with a knife. But if you're using a blender, be careful not to puree the vegetables.

6. Tomatoes need to be taken ripe, fleshy. Watery varieties are not suitable for adjika - the seasoning will turn out to be watery, although this will not affect the taste. But overripe or damaged tomatoes can ruin the workpiece.

7. To keep adjika for a long time, roll up the jars with metal lids. Blanks with nylon lids can be stored exclusively in the refrigerator.

The spicy seasoning, the appearance of which we owe to the Abkhaz shepherds, has become a favorite in many families. When a jar of homemade adjika appears on the table - bright, spicy, fragrant, you can no longer doubt that this wonderful appetizer will give an appetizing look and a unique taste to any dish.

Each housewife has her own favorite recipes for making adjika for the winter. Experiment, add different spices, and you will find your own special, unique composition of this piquant sauce. Delicious homemade preparations!

Adjika is a canned snack bar. Today we are preparing it at home. There are many ways of cooking and with different vegetables. Readers love to cook this seasoning for the winter. It goes well with many ready-made dishes: for, for dumplings, for pies,

This spicy and aromatic seasoning is very popular in Russia. Its presence on the dinner table enhances 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 could be tastier when we spread adjika on bread and then eat it with

Adjika for the winter - a recipe with apples

Learn how to make the popular apple seasoning.

Ingredients:

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

Preparation:

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

Scroll all vegetables in a meat grinder in separate cups.

This is how we twisted vegetables: carrots, peppers, onions, apples. Place the scrolled tomatoes in a deep aluminum bowl so that they cook a little.

As soon as the tomatoes have boiled, put all the rolled vegetables: peppers, apples, carrots, onions. Mix everything well. So we cook, stirring, for 1.5 hours. The basin is large and stands on two burning camphors. Then we will add other ingredients.

While the adjika is boiling down, we will peel the garlic.

We will peel and cut the bitter pepper into pieces with gloves. Remove the seeds from the bitter pepper.

We pass garlic, herbs and

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

Then pour in 1 cup of vinegar and 1 cup of unscented sunflower oil. Stir and cook for another 30 minutes after boiling.

After the time has passed, turn off the heat and start pouring into sterilized jars.

We pour it into several cans at once, since the mass is hot. We roll up and turn over the full cans. We take a warm blanket and cover it on top until it cools.

Such a preparation is a find that we do both in summer and winter.

Adzhika recipe "Hospitable" - without cooking

Ingredients:

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

Preparation:

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

Stir from time to time. 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 "Krasnodarskaya" - 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

Preparation:

1. Scroll everything in a meat grinder and simmer under a lid for 1 hour or a little more, stirring occasionally.
2. After about half an hour of cooking, put in a boiling mixture a gauze knot in which spices are tied (lavrushka, dill and parsley seeds, basil). At the end of cooking, remove the bundle.
3. Cut 3 - 4 onions and fry in sunflower oil. Remove the onion and pour the aromatic oil into the 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

Preparation:

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

Recipe for 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 sunflower oil
• 100 g - sugar
• 1 tbsp. spoon with a slide of salt

Preparation:

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.

Beet 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. - hot pepper pods
• 200 g - garlic

Preparation:

1. Wash all vegetables, peel, cut into pieces and mince.
2. Cook in a large aluminum pan 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. Add 150 g - 6% vinegar 30 minutes before the end of cooking.
5. You will get 6 - 7 liters. Spread adjika in clean jars and roll up. Place under "fur coat" for 10 hours.
6. It turns out to be a very thick, sharp and beautiful adjichka color.

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

Preparation:

1. Pepper to clear from seeds and pass through a meat grinder together with the rest of the herbs.
2. Add sugar, salt to the resulting mixture to taste and put for 3 days in any not cold place, so that it does not interfere with anyone.
3. After 3 days, mix and pour into convenient containers for use and seal.

Adjika from tomato and garlic "Armenian style" - without cooking

Ingredients:

• 5 kg - ripe tomatoes
• 1 kg - garlic
• 500 g - bitter capsicum

Preparation:

1. Pass all the ingredients through a meat grinder, salt and leave in an enamel bowl for 10 - 15 days to ferment the mass, remembering to stir it daily.

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

Zucchini seasoning - delicious video recipe

I hope you enjoy this unusual zucchini recipe.

Adjika from green tomatoes with quince

Ingredients:

• 2.5 kg - green tomatoes
• 500 g - bell pepper
• quince - 500 g
• 300 g - carrots
• zucchini - 300 g
• 300 g - onions
• 1/2 cup of greens, collected
• sugar - 1/2 cup
• 1 cup vegetable oil

Preparation:

1. Cut the green tomatoes into pieces, add salt and leave for 6 hours to release the bitterness. Then drain the juice.
2. Sweet peppers, quince, carrots, zucchini, onions - mince. Mix everything and cook for 1 hour.
3. Then add chopped garlic, finely chopped or minced herbs and hot peppers. 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 khmeli-suneli

Ingredients:

• Hmeli-suneli - 3 parts
• Capsicum red hot pepper - 2 parts
• Garlic - 1 part
• Coriander (ground cilantro seeds - 1 part
• Dill - 1 part
• Wine vinegar 3%

Preparation:

1. Pass the pepper and garlic through a meat grinder. Add spices. Sometimes finely crushed walnuts are added.
2. Sprinkle the mixture with coarse salt and pour in enough vinegar to make a damp thick paste. This paste is well suited for long-term storage in tightly sealed glass or ceramic containers.

Adjika of red pepper with nuts - delicious "Genatsvali"

Would need:

• Red pepper, cilantro, hop-suneli, Imeretian saffron, walnuts.

Cooking method:

The exact proportions are not important in this case.

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

1. Red pepper, more than half of the entire mixture, mince.
2. Add dry cilantro, hops-suneli, Imeretian saffron.
3. Walnuts need to grind finely, finely, just not very much. Nuts improve the flavor.
4. Salt to taste.

This method of preparing adjika must be prepared with rubber gloves.

Posadskaya adjika recipe - with tomatoes, garlic and horseradish

Would need:

• 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 arrange in containers. Store in the refrigerator.

Video recipe - delicious homemade adjika

The raw preparation gives off fresh taste.

The recipe for adjika "Prunes"

Would need:

• 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. Season to taste. Divide into banks. No need to sterilize. Banks to take are not very large.

Adjika recipe with eggplant

Would need:

• 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 the constituent vegetables through a meat grinder. Add vegetable oil and, placing in an enamel pot, simmer for 50 minutes.

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

The simplest recipe for adzhika "Prostushka"

Would need:

• 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 the ingredients through a meat grinder, mix, add salt, sugar, leave overnight.

In the morning, drain the excess liquid and put the 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 "Kiev style"

Would need:

• 5 kg - ripe tomatoes
• bell pepper - 1 kg
• 1 kg - apples (the sour the better)
• carrots - 1 kg
• 400 g - vegetable oil
• 2 tbsp. spoons - salt
• 200 g - sugar
• 2 tbsp. spoons - red hot pepper (or 1 tablespoon - black + 1 tablespoon red)

Cooking method:

1. Pass all vegetables through a meat grinder (it is better to first peel the tomatoes or pass through a juicer). To easily peel the tomatoes, pour boiling water over them for 3 - 5 minutes.
2. Season the skipped mass with butter, sugar, salt, spices. Boil for 2 - 3 hours to the desired consistency.
3. Pour the prepared adjika hot into sterilized jars. Roll up the jars and wrap them until they cool.

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

The season of harvesting vegetables for the winter is in full swing for good housewives: it's time for tomatoes, peppers and other goodies from the south. This means that it is time to look through old, favorite recipes and not give up new gastronomic experiments. Below is a selection of adjika recipes, in addition to the usual hot tomato sauce, you can make adjika from other, most unexpected vegetables and even berries.

Spicy adjika for the winter - recipe photo step by step

If you love spicy dressings served with meat, the following recipe should definitely be in your culinary piggy bank. Moreover, it does not take much time and products to create an adjika snack bar. Just five vegetables, simple spices, oil, vinegar and tomato paste - that's all you need to make an amazing canning.

Yield: 6 cans of 200 ml

Time for preparing: 2 hours 0 minutes

Quantity: 6 servings

Ingredients

• Green bell pepper:1 kg
• Tomatoes: 500 g
• Onion: 300 g
• Hot peppers (chili or pepperoni):25 g
• Garlic: 1 head
• Sugar: 40 g
• Vinegar: 40 ml
• Salt: 25 g
• Tomato paste: 60 ml
• Refined oil:40

Cooking instructions

How to cook adjika for the winter from tomato

Many cooks quickly cook adjika using ready-made tomato paste. But it is difficult to call such an ideal option, real housewives use only fresh tomatoes collected in their own summer cottage or purchased from farmers.

Products:

• The most ripe, perfect, fleshy tomatoes - 5 kg.
• Garlic - 0.5 kg (5-7 heads).
• Bulgarian sweet pepper - 3 kg.
• Vinegar, standard 9% - 1 tbsp
• Salt - 1 tbsp l. (with a slide).
• Bitter pepper in pods - 3-5 pcs.

Cooking algorithm:

1. First, disassemble the garlic into cloves, peel. Rinse all the necessary adjika vegetables. Then cut the stalks of the tomatoes, cut them into pieces. Do the same with pepper, except for the stalks, remove the seeds, you can rinse again under running water. Do not peel bitter pepper from seeds.
2. Then twist all the vegetables in an old conventional mechanical meat grinder. (Experienced housewives say that newfangled kitchen helpers, like food combines or blenders, do not give the desired consistency.)
3. Pour in salt, followed by vinegar, mix.
4. Leave Adjika for 60 minutes. Remove the sample, if there is not enough salt and vinegar, then add.

According to this recipe, you do not need to cook adjika, so it will retain all the useful properties. You can take half the amount of food, make sure that the adjika goes well, and cook it as needed.

Harvesting adjika for the winter from zucchini

Classic adjika is peppers and tomatoes, but modern housewives are ready to experiment with this dish as well. One of the most original solutions is the use of zucchini, they make the consistency more delicate and aromatic. Such adjika, if made a little less spicy, can be used as a full-fledged snack dish.

Products:

• Young zucchini - 3 kg.
• Bulgarian pepper - 0.5 kg.
• Salt - 50 gr.
• Fresh carrots - 0.5 kg.
• Red, ripe tomatoes - 1.5 kg.
• Vegetable (even better olive) oil - 1 tbsp.
• Granulated sugar - 0.5 tbsp.
• Ground hot pepper - 2-3 tbsp. l.

Cooking algorithm:

1. Yummy preparation begins with washing and peeling vegetables. Zucchini, if old, then clear of seeds. Do the same with pepper.
2. Cut vegetables into slices suitable for twisting. Grind everything in the good old way - in a meat grinder.
3. Add granulated sugar, salt, pour in vegetable oil.
4. Put on the stove. Wait until it boils, then cook on very low heat for 40 minutes, stirring all the time, since the vegetable mass tends to quickly burn to the bottom of the container. Add hot pepper at the end of cooking.
5. After adding the pepper, let the squash adjika stand on the stove for 5 minutes and can be corked.
6. Sterilize jars, they must be hot, the lids too. Wrap additionally for the night.

And let the guests rejoice in the extraordinary taste of adjika in winter and wonder what kind of mysterious ingredient the hostess added here!

How to cook adjika for the winter with garlic

The following recipe is suitable for those housewives who would like to treat their relatives with ajika, but are afraid to cook it due to the fact that someone from the household does not tolerate the taste of hot pepper. According to the recipe, this role is "entrusted" to garlic, it will take quite a lot.

Products:

• Tomatoes - 2.5 kg, ideally "Bull's Heart" variety, they are very fleshy.
• Apples "Antonovskie" - 0.5 kg.
• Bulgarian pepper - 0.5 kg.
• Vegetable oil - 1 tbsp.
• Carrots - 0.5 kg.
• Dill and parsley - in a small bunch.
• Garlic - 2-3 heads.
• Vinegar (classic 9%) - 2 tbsp. l.
• Salt, ground black pepper.

Cooking algorithm:

1. Prepare the vegetables, everything should be ideally washed, remove seeds and tails from apples and peppers, from tomatoes - a stalk, cut carrots on both sides.
2. Then cut the vegetables into slices - medium size. Grind in mashed potatoes using a meat grinder.
3. According to the recipe, rinse and dry the greens, you do not need to pass through a meat grinder, chop finely enough.
4. Add salt and pepper to vegetables. Pour vegetable oil into the future adjika. It is recommended to pour the vinegar a few minutes before turning it off. Since, according to this recipe, the boiling time for adjika is quite long - 2 hours, the vinegar will evaporate.
5. The saucepan should be enameled; vitamins are less destroyed in it. 5 minutes before the end of the cooking process, send finely chopped greens into a saucepan and pour in vinegar at the rate.
6. Pre-sterilize lids and containers in the oven or over steam. Pour hot fragrant adjika, roll up.

Leave the jar for tasting, hide the rest away, otherwise, after the first spoonful for a sample, the family will be difficult to stop.

Adjika recipe for the winter with horseradish

Adjika is a dish of Georgian cuisine, moving to another country or part of the world, it naturally transforms, adapting to local conditions and products. For example, Siberian housewives offer to cook this dish based on horseradish, which gives no less pungent taste than vigorous Georgian peppers.

Products:

• Juicy tomatoes - 0.5 kg.
• Horseradish root - 1 pc. medium size.
• Garlic - 1 head.
• Salt - 1.5 tsp.
• Sugar - 1 tsp

Cooking algorithm:

1. Technology is as old as the world. At the first stage, you need to prepare tomatoes, horseradish and garlic, that is, peel, rinse, cut into pieces suitable for twisting in a meat grinder.
2. When it's the turn of chopping horseradish, it is advised to twist it not into a plate, but into a plastic bag, securing it with an elastic band. Then the very vigorous aromas of horseradish and its essential oils will be perfectly preserved and will not "get lost on the way."
3. Gently combine the tomato-garlic mass with twisted horseradish, add salt and sugar, stir until dissolved.
4. Sterilize the jars, arrange the adjika in containers, seal with metal lids.

You can not make such vitamin preparations for the winter, but prepare adjika with horseradish directly to the table, with a margin for several days in advance.

Adjika for the winter lick your fingers - the most delicious recipe

The more vegetables ajika contains, the greater the variety of tastes and aromas awaits the taster. The only point is that it is important not to overdo it with hot pepper. When there is too much of it, it will be impossible to feel the taste of tomatoes or bell peppers. And for the stomach, too much pungency is not very useful.

Products:

• Juicy, tasty, ripe tomatoes - 1 kg.
• Bulgarian pepper - 5 pcs.
• Fresh cilantro - 1 small bunch.
• Apples with a sour taste, for example, "Antonovskie" - 0.5 kg.
• Carrots - 0.3 kg.
• Parsley - 1 small bunch.
• Garlic - 2 heads.
• Hot pepper - 3-4 pods.
• Refined sunflower oil - 1 tbsp.
• Salt - 0.5 tsp.

Cooking algorithm:

1. Traditionally, the hostess is expected to receive vegetables first. They need to be cleaned of skin, stalks, seeds. Rinse thoroughly in several waters (or under running water).
2. Cut into slices so that it is convenient to twist in a meat grinder. According to this recipe, it is allowed to use a newfangled blender for chopping vegetables.
3. Add salt to the vegetable fragrant mixture, pour in oil. Greens - parsley, cilantro - can be finely chopped, can be sent with the rest of the vegetables to a meat grinder / blender.
4. The cooking process lasts at least two hours, the fire is small, frequent stirring will only be beneficial.
5. Arrange Adjika in small glass containers, previously sterilized. Roll up the lids.

Adjika recipe for the winter without cooking

Harvesting vegetables for the winter is usually a very long process. You must first peel all the vegetables, then wash, cut. The cooking process itself can take up to 2-3 hours or sterilization, when there is a danger that the jar will not withstand heating and burst. But there are options for the rapid preparation of adjika that do not require cooking or sterilization, and therefore are popular.

Products:

• Ripe tomatoes - 4 kg.
• Bulgarian pepper - 2 kg.
• Hot peppers in pods (or chili) - 3 pcs.
• Garlic - 6-7 heads.
• Vinegar (classic 9%) - 1 tbsp.
• Coarse salt - 2 tbsp l.

Cooking algorithm:

1. According to this recipe, you can simultaneously sterilize cans, lids and prepare vegetables.
2. Peppers and tomatoes, peel off the tails, and the peppers - also from the seeds. Separate the garlic into cloves, remove the husk. Rinse all vegetables.
3. Grind into a homogeneous mass using your grandmother's favorite meat grinder or a modern blender.
4. After adding salt and vinegar, mix the aromatic and pungent mass thoroughly.
5. Leave for 60 minutes in a cool place, cover the container with a cloth (not a lid).
6. Stir again, now you can put on prepared jars, roll up the lids.
7. It is recommended to store such adjika in a cool place, ideally in a personal cellar, but you can also in the refrigerator.

Adjika, prepared in this way, retains the greatest amount of vitamins and minerals.

Homemade adjika for the winter without tomato

Each person is individual, there are also those who cannot stand tomatoes, while they cannot refuse hot sauces. There are recipes in which tomatoes play a secondary role or are not used at all.

Products:

• Sweet pepper - 1.5 kg.
• Garlic - 3-4 heads.
• Seasonings (coriander seeds, dill) - 1 tbsp. l.
• Red hot pepper - 3-4 pods.
• Vinegar 9% - 2 tbsp l.
• "Khmeli-suneli" - 1 tbsp. l.
• Salt - 3 tbsp. l.

Cooking algorithm:

1. The hardest job in this recipe is to peel the garlic and rinse it.
2. Peeling bell peppers is easier, removing tails and seeds. Hold hot peppers under running water, remove the tail.
3. Twist the peppers and garlic in a meat grinder. Grind coriander and dill seeds, add to the aromatic mixture of peppers and garlic.
4. Add salt. Boil for 30 minutes. Pour in vinegar. Boil for another 10 minutes.
5. Divide into small containers that have passed the sterilization stage. Seal with lids that have also been previously sterilized.

Senor Tomato can sleep well, adjika is fragrant, juicy, tasty even without it!

The recipe for the original adjika for the winter with apples

Fragrant juicy apples with sourness significantly ennoble the taste of adjika. This is why they are an important part of many sauces and hot seasonings.

Products:

• Tomatoes - 3 kg.
• 9% vinegar - 1 tbsp.
• Sour apples - 1 kg.
• Bulgarian pepper - 1 kg.
• Vegetable oil - 1 tbsp.
• Carrots - 1 kg.
• Garlic - 2 heads.
• Capsicum bitter - 2 pcs.
• Sugar -1 tbsp.
• Salt - 5 tbsp l.

Cooking algorithm:

1. Peel vegetables and apples, rinse, grind with hot pepper into a homogeneous mass using a blender / ordinary meat grinder.
2. Send the garlic last to a meat grinder and twist into a separate container.
3. Simmer the fruit and vegetable mixture in an enamel container for 45 minutes (the heat is very low, frequent stirring with a wooden spoon is encouraged).
4. Add salt and sugar, oil and vinegar. Leave for 10 minutes. Add garlic. Stand for another 5 minutes.
5. Spend this time on sterilizing containers and lids.

The delicate apple aroma and pungent taste of adjika will be a great decoration for any meat dish.

Simple homemade plum adjika for the winter

Of all the fruits growing in the middle lane, the plum is the most unique. It goes well with sweet desserts, is good in pies, goes well with meat and fish. But the plum in adjika is especially exquisite.

Products:

• Sour plums - 0.5 kg.
• Bulgarian pepper - 0.5 kg.
• Garlic - 2 heads.
• Hot pepper - 2 pods.
• Tomato paste - 1 tbsp l.
• Sugar - 4 tbsp. l.
• Salt - 2 tbsp. l.
• Vinegar 9% - 2 tbsp l.

Cooking algorithm:

1. Rinse plums and peppers, remove seeds and seeds from fruits. Peel and rinse the garlic, just rinse the hot pepper pods.
2. Send everything to a meat grinder, transfer to an enamel pan / basin.
3. Sprinkle with sugar, salt and tomato paste.
4. The cooking process lasts 40 minutes. Pour in vinegar 5 minutes before completion.

Such adjika can be served almost immediately to the table (after cooling). It can be prepared for the winter by spreading it out in sterilized jars and sealing it.

Preparation for the winter - Bulgarian adjika

It is clear which product will be the main one in adjika with the prefix "Bulgarian", naturally sweet, juicy, beautiful peppers. And its taste is more delicate compared to the sauce prepared on the basis of classic recipes only with tomatoes.

Products:

• Sweet pepper - 1 kg.
• Garlic - 300 gr. (3 heads).
• Hot pepper - 5-6 pods.
• Vinegar 9% - 50 ml.
• Sugar - 4 tbsp. l.
• Salt - 1 tbsp l.

Cooking algorithm:

1. Remove seeds from bell peppers, cut off the tails of both peppers. Rinse, then use a classic mechanical meat grinder.
2. Peel the garlic, rinse, and also send to the meat grinder.
3. Add salt and sugar to the resulting aromatic mixture, stir until completely dissolved. Pour vinegar here, mix again.
4. Adjika is not cooked, but before being laid out in containers and corked, it must be infused (at least 3 hours).

Store bell pepper adjika in a cool place.

Awesome green adjika - preparation for the winter

This adzhika, which has a stunning emerald color, is called the gastronomic hallmark of Abkhazia. But any housewife can cook an unusual seasoning for meat: there are no secret and exotic ingredients in it.

Products:

• Bitter green peppers - 6-8 pods.
• Garlic - 1 head.
• Cilantro - 1 bunch.
• Salt - 1 tbsp l.

Cooking algorithm:

1. Peel and rinse the garlic, just cut off the tails of the pepper. Cut into pieces.
2. Rinse cilantro, dry.
3. Using a sharp knife, chop all the prepared ingredients as finely as possible, and then mix with salt.

A real Abkhaz housewife grinds vegetables, herbs and salt in a mortar, but if you want to make the process faster, you can use a meat grinder by passing the mixture through a grid with fine holes twice. This adjika has an amazing taste and an exotic look!

Each kitchen has a group of hot spices and appetizers that go well with meat dishes. Many of them are prepared on the basis of vegetables, hot spices and herbs. Adjika is one of such seasonings in the Caucasus. Here it is prepared from hot paprika, garlic and salt, it turns out thick and buttery. Many of our compatriots liked this seasoning, but to some it seems unusually spicy and salty. As a result, skilled housewives adapted her recipe by including tomatoes. Adjika with tomatoes and garlic turns out to be more tender and juicy than the traditional Abkhaz one, and it is good in its own way. It can also be served with meat, or it can be used instead of a savory snack or even spread on a sandwich.

Cooking features

Adjika with tomatoes and garlic can be raw, that is, cooked without heat treatment, and boiled. Additional ingredients may be added to it. Most often these are bell peppers, onions, apples. Of course, the seasonings made according to such different recipes will differ, but you can also outline the general features of the preparation of this dish.

• For adjika, you need to choose ripe, you can even overripe tomatoes. The fruits are allowed to be cracked. The main thing is that they are not rotten, spoiled.
• Pieces of tomato skins in the seasoning make it less palatable. Therefore, most often the tomatoes need not only be chopped with a blender or scrolled through a meat grinder, but also peeled. If you do not know the little details, this process can take a lot of time. But in reality, there is an easy way to skin tomatoes, and knowing it, you can do it in a matter of minutes. Boil water. Make criss-cross cuts on the tomatoes. Place the vegetables in boiling water for a couple of minutes. Use a slotted spoon to transfer to a bowl of cold water. After a few minutes, remove the tomatoes from the cold water and, grabbing the skin by the loose ends, remove it.
• Almost always, hot peppers are included in adjika made from tomatoes and garlic. It also needs to be crushed. This can be done without peeling the seeds or after they have been extracted. In the first case, the seasoning will be much sharper.
• Protect your hands with gloves when handling garlic and hot peppers. Otherwise, you may get burned. This is especially true if you cook a lot of adjika.
• Garlic loses its sharpness to a large extent during cooking. If you want it to retain its savory flavor, add it only 10 minutes before the snack is ready.
• Be sure to sterilize the jars into which you plan to pour adjika. Otherwise, it will quickly deteriorate, regardless of the cooking method.

Adjika made without boiling can only be stored in the refrigerator. If the seasoning has been subjected to prolonged heat treatment, it can be stored at room temperature.

Adjika from tomatoes and garlic without cooking

Composition (for 4 l):

• tomatoes - 3 kg;
• sweet pepper - 1.2 kg;
• garlic - 150 g;
• hot peppers - 100 g;
• table vinegar (9 percent) - 150 ml;
• salt - 40 g.

Cooking method:

• Wash, dry and cut the tomatoes. Dip in boiling water for a few minutes, then cool by transferring to a container of ice water. Clean up.
• Cut the stalks along with the seals next to them. Cut the tomato pulp into large slices.
• Peel the garlic.
• Wash the bell peppers. Cut off the stalks and remove the seeds. Rinse again, dry and cut into large oblong pieces.
• Wash the hot peppers. Remove the stalks. Cut each pod into several pieces. If you want to get a spicy seasoning, do not remove the seeds, otherwise it is better to get rid of them.
• Scroll all the ingredients through a meat grinder. You can also use a blender if you find it more convenient.
• Place the vegetable mixture in a common bowl. Salt, pour in vinegar. Mix well. Leave to infuse for an hour.

While the adjika is infused, you will have enough time to prepare the jars. Then it will remain to fill them with aromatic seasoning, close tightly and put in the refrigerator.

Classic adjika with tomatoes and garlic

Composition (for 5 l):

• tomatoes - 2 kg;
• garlic - 0.5 kg;
• bulgarian pepper - 3 kg;
• hot peppers - 0.3 kg;
• vegetable oil - 100 ml;
• table vinegar (9 percent) - 40 ml;
• sugar - 40 g;
• salt - 40 g.

Cooking method:

• Prepare the tomatoes by peeling them and cutting them into chunks.
• Wash and peel both peppers.
• Divide the cloves of garlic, peel them.
• Separately, grind the tomatoes, peppers and garlic through a meat grinder.
• Mix the tomato and pepper puree, set the garlic mass aside for now.
• Put the saucepan with tomato-pepper puree on the fire. Heat until it starts to boil.
• Add salt and sugar, add vinegar and oil. Simmer over low heat, stirring occasionally, for an hour and a half.
• Add the garlic 10 minutes before cooking, stir.

The finished snack only needs to be laid out in prepared jars and rolled up. Such adjika is well worth it at room temperature.

A simple recipe for adjika from tomatoes and garlic

Composition (for 4 l):

• tomatoes - 2 kg;
• garlic - 5 heads;
• hot pepper - 2 kg;
• salt - 40 g.

Cooking method:

• Peel the tomatoes, mince.
• Remove the seeds from the pepper. Grind the pepper with a meat grinder and mix with tomato puree.
• Grind the peeled garlic with a blender or meat grinder.
• Put a saucepan with tomato puree and pepper on the fire and bring to a boil.
• Add salt and garlic. Cook for 7-8 minutes.
• Place in sterilized jars, close them hermetically.
• Turn over and wrap the jars, leaving them to cool.

Store this very hot seasoning in a cool place. It doesn't have to be a refrigerator - a cellar or unheated pantry will work as well.

Adjika with tomatoes, garlic and apples

• tomatoes - 2.5 kg;
• garlic - 0.2 kg;
• paprika - 150 g;
• bulgarian pepper - 1 kg;
• carrots - 1 kg;
• apples - 1 kg;
• salt - 60 g;
• sugar - 150 g;
• vegetable oil - 150 ml;
• table vinegar (9 percent) - 150 ml.

Cooking method:

• Wash and peel vegetables and fruits.
• Rotate them twice through a meat grinder. Chop the garlic separately.
• Set aside the garlic, stir the rest of the vegetables. Applesauce should also be mixed with vegetables.
• Place the resulting puree in a thick-bottomed saucepan.
• Put on low heat and cook for an hour.
• Pour in oil and vinegar, add sugar and salt, as well as garlic. Stir.
• Continue cooking for 10 minutes.
• Place in prepared jars, seal them and store them in the pantry.

This recipe does not produce a very spicy seasoning, so it can be served as an independent snack.

Adjika with tomatoes and garlic is one of the most popular spices. It can be served with meat or as a separate dish.

25.07.2017 20 805

Adjika recipes for the winter - top 10 delicious!