Adjika with garlic without pepper. Spicy adjika with onions and tomatoes

01.09.2019 Egg dishes

Good afternoon.

I am often asked what sauces can be added to dishes if you stick to and avoid high-fat dressings like mayonnaise, for example.

So, adjika is a very good choice, especially if you like to add spice to your dishes.

But I want to make a reservation right away - this is not a classic adjika (it is also called Abkhazian), in which only garlic, salt and hot pepper are used. No, this is adjika in the form in which it was cooked by our grandmothers. Someone will say that this is satsibeli sauce, someone else will remember what fashionable name. But for most of us, it's still adjika.

Let's consider today several options for recipes, both classic from tomatoes, and with the addition of other ingredients - apples, bell peppers and horseradish.

Adjika from tomatoes and peppers with garlic for the winter boiled

This is a very simple recipe and all that is required of you is a little patience, since adjika needs to be boiled down for a long time.

Ingredients:

Tomatoes - 1kg
Sweet pepper - 1kg
Apple - 1pc
Bulb onion - 1pc
Hot pepper - 3pcs
Garlic - 1 head
Medium carrots - 2pcs
Salt to taste

There are enough ingredients for two liter cans.

Preparation:

All vegetables must be minced.

Tomatoes need preliminary cleaning - they need to cut off the stalks. Seeds and partitions must be removed from sweet peppers. The spicy has seeds. Remove the core from the apple.

All ingredients can be thrown into the meat grinder at the same time. There is no point in doing this separately, it will mix even better.

We take a deep frying pan, or, if you want to cook more, then a cauldron, put it on medium heat and put all our ingredients in it.

Stir the mixture periodically and wait for it to boil.

After boiling, reduce the heat to a minimum and continue to boil the adjika for another 40-60 minutes until almost all the liquid has evaporated.

The boiling time depends on how juicy and fleshy the tomatoes were.

Add salt at the end. Add 1 rounded teaspoon, stir, taste and add more if needed.

Now adjika can be laid out in banks. Note that the recipe does not use vinegar or citric acid. These are preservatives that are commonly used in preforms to prevent fermentation in rolled jars.

This time we will not take them, so as not to interrupt the original taste, but the process will need to be approached as responsibly as possible.

So, we lay out the boiling adjika in pre-sterilized jars.

To prevent the cans from bursting, they must be hot. Or you can put a metal knife under the can as a heat sink.

Now all that remains is to roll up or close the cans and leave them to cool upside down under the covers.

Adjika from tomato and garlic with apples sweet

This recipe, unlike the classic one, has a mild and fresh taste. Here we will already take not one apple, but much more. You can use such adjika not only as a sauce, but also for preparing main meat dishes, soups and gravies.

Ingredients:

Tomatoes - 3kg (or 3 liters of tomato juice)
Carrots - 1kg
Bulgarian pepper - 1kg
Apples - 1kg
Hot chili peppers - 3pcs
Garlic - 200g
Vinegar 9% - 150g
Sugar - 150g
Salt - 130g
Vegetable oil - 200ml

The ingredients are designed for 6 liter cans.

Preparation:

As in the previous recipe, peel the vegetables, cut them into wedges and pass them with the whole bunch through a meat grinder. Except garlic. So that he can add flavor to adjika, we will add it almost at the very end.

For a spicier look, do not remove the seeds from the chili.

Pour the resulting mixture into a deep frying pan or cauldron and bring to a boil over medium heat, stirring occasionally. After boiling, reduce heat to low and cook for another 1 hour under the lid.

5 minutes before the end, add sugar, salt, vinegar and vegetable oil. And only at this stage we add garlic. Mix everything and cook.

Then, without removing the adjika from the fire, we pour it into sterilized jars.

Another way to prevent cans from bursting is to put metal spoons in them.

We close the jars and leave to cool upside down under the covers.

Adjika from tomatoes and garlic with horseradish - a recipe without cooking

In this option, we will save time as much as possible and will not cook anything, we will use the ingredients raw. And also, for a more "pungent" taste, we will add horseradish to the tomato adjika.

You need to store such adjika only in the refrigerator.

Ingredients:

2.5 kg tomato
1 kg of red bell pepper
250 gr horseradish
2 tablespoons of salt
200 g sugar
150 gr garlic

From these ingredients, 3.5 liters of the finished product is obtained.

Preparation:

Cut the tomatoes and bell peppers into slices and pass through a meat grinder. We also send garlic cloves there.

Horseradish is much more difficult to grind. Due to its fibrous structure, the roots of horseradish wind up very quickly and clog the knives of the meat grinder.

It is most convenient to grind the horseradish root with a blender in a bowl with knives, adding a little tomatoes

But this is a rather important point. Take your time and do not fall asleep all at once. First, add and stir only half of the sugar and salt you cooked. And then suddenly it seems to you that the adjika turned out to be too sweet or, on the contrary, salty?

The plus is that the sauce is cold and you will immediately know if you added enough salt and sugar.

In general, take your time, create the taste that suits you.

Well, when everything is ready, pour adjika into sterilized jars.

You do not need to roll up the cans; it is enough to close them with plastic lids, which had previously been dipped in boiling water for a few seconds.

The beauty of this recipe is that it is immediately ready for use and you do not have to wait for winter to please yourself with delicious spicy adjika.

You need to store such a workpiece in the refrigerator for about six months.

Sharp and burning adjika for the winter - you will lick your fingers

In this recipe, we will only use tomatoes, garlic, and hot peppers for hotness. This is the most spicy adjika among those in the preparation of which tomatoes are used. Sometimes it is called "Armenian".

Ingredients:

5 kg of tomatoes
1 kg of garlic
500 gr. hot pepper
0.5 stack salt

Ingredients for 3 liter cans

Preparation:

This cooking option is nothing new for you. Cut the tomatoes into slices and remove the stalks, cut off only the tails of the pepper.

We pass the tomatoes through a meat grinder, pour them into a saucepan, salt and mix.

Then we drive the garlic and pepper through a meat grinder, add to the pan and mix again.

If you eat adjika within a month or a month and a half, then you do not need to cook it. But then, in order to comply with the rules of the recipe, the adjika must ferment.

To do this, put it in an enamel pan, cover with gauze and put it on the balcony or windowsill (but not in the refrigerator) for 15 days. Stir the adjika once a day.

In two weeks, Armenian-style spicy adjika will be ready and kept in the refrigerator.

When you twist and salt the tomatoes, place them over medium heat and bring to a boil. Then reduce heat and simmer for 10 minutes to remove some of the moisture.

Then add the pepper and garlic, stir and cook for another 5 minutes.

After that, hot adjika can be poured into sterilized jars and closed with lids.

Adjika - a classic recipe with a photo

And finally, I offer you a recipe that can be called a classic adjika for the winter. True, there are no tomatoes in it anymore. Bulgarian pepper is used here. But, I'll tell you a secret, if you take tomatoes instead, then the final taste will not change.

Ingredients:

Hot pepper with seeds - 2kg
Bulgarian pepper without seeds - 1kg
3 heads of garlic
1 tablespoon salt
2 tablespoons sugar
1 tablespoon vegetable oil

Enough ingredients for 5 0.5l cans

Preparation:

As you may have guessed, we need to twist all the ingredients in a meat grinder, having previously cleaned them.

Take only red pepper so that the adjika has the "correct" color

We send the twisted vegetables to the pan, add salt, sugar and pour in sunflower oil.

Put the saucepan over medium heat and bring the mixture to a boil. After boiling, reduce the heat to a minimum and cook for another 30 minutes, stirring occasionally.

After 30 minutes, the pan can be removed from the heat and the hot adjika can be laid out in pre-sterilized jars.

As you can see, there are no difficulties in preparing adjika for the winter. All it takes is a little patience.

I hope that the article was useful for you and that you have chosen for yourself the recipe that you liked.

Thank you for the attention.

Many recipes for hot spices for the winter can be combined under the general name "adjika", and the best recipes will be presented to your attention today. The recipe for the winter adjika with cooking from tomatoes, garlic and pepper will be considered basic.

Homemade adjika is beneficial in that its severity and composition of ingredients can be adjusted by ourselves, cooked for the winter from tomato and hot pepper, garlic, from tomato, garlic and plum, from tomato and zucchini, add a variety of vegetables, fruits, spices and spices to the recipe , make it spicy, pungent or sweet. Adjika is a wonderful "testing ground" for making your culinary fantasies come true.

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

All preliminary preparation in each recipe includes washing greens and vegetables, removing seeds, pits, stalks, peeling, chopping in any convenient way - slicing, scrolling through a meat grinder, grating or using a blender.

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

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

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

Seasoning ingredients:

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

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

While the tomatoes are boiling, chop the carrots, bell peppers and hot peppers. Rub the tomatoes through a sieve to separate the skin and seeds, add the scrolled vegetables, oil to the tomato puree and cook over low heat for three hours.
Add sugar, salt, vinegar, garlic pressed through a press to the almost finished seasoning, mix well.
Final cooking - 10 minutes, then pack the hot mixture into hot jars, seal under iron lids, turn upside down, wrap the jars with towels and wait until they cool.

The basic adjika is ready. You can store the seasoning even at room temperature, and in a cellar it will stand for several years without spoilage.

Spicy adjika with apples

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

Seasoning ingredients:

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

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

Put all the chopped vegetables in a saucepan and cook for 2 hours over medium heat, stir the boiling mass so that it does not burn.
Before the end of the cooking process, add sugar, salt, vinegar to the boiling seasoning, let it boil and hot pack it into jars.
We'll seal the cans, turn them over, wrap them up, wait for them to cool.

This wonderful "thermonuclear" seasoning will be appreciated by all your household and guests.

Adjika for the winter with cooking from tomatoes, peppers, apples, carrots and garlic is one of the richest seasonings in taste, you will appreciate it.

Adjika with horseradish "Russian" classic

Just as it is impossible to spoil porridge with butter, just as not to spoil the spicy seasoning with horseradish. Horseradish recipes are quite popular, moreover, such a seasoning is often prepared without cooking, and, accordingly, it is stored less, and only in the refrigerator. Our simple horseradish seasoning recipe involves cooking.

Seasoning ingredients:

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

Pour oil into a thick-walled saucepan and place the vegetable mixture, salt, sugar. Bring the mixture over high heat until boiling, then reduce the heat and cook the seasoning for 40 minutes. Pour in vinegar, mix well and spread hot in clean jars, seal. Turn the cans over, wrap them up, let them cool.

Add to the piggy bank of tips: Trying to diversify the recipe for adjika for the winter with cooking from tomatoes, with garlic and pepper, boldly use a wide variety of products - apple, plum, pear, quince puree, available herbs, spices, cook spices from gooseberries, carrots, bell pepper , pumpkin, rhubarb, cherry plum, with the addition of horseradish roots, katran, parsley, celery, with vinegar and citric acid.

Tomatoes are the basis of any adjika at home; use the most fleshy and ripe fruits with a thin skin.

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

Cooked appetizer "Ogonyok"

How to cook the simplest spicy tomato adjika, hot pepper, horseradish and garlic? There is a wonderful old recipe for hot seasoning for the winter - "Ogonyok". The recipe for a fiery snack for the winter will allow you to experience the brightest taste sensations throughout the cold season.

Seasoning ingredients:

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

Put all the chopped ingredients in a saucepan, add salt and sugar and put on medium heat, boil for one hour, pack the hot seasoning in jars, seal with lids, turn over, wrap and wait until it cools. Our fiery snack is ready!

Adjika with prunes, tomato paste and pepper for the winter

Do you want to cook something exquisite and bright in taste? It's time to learn how to cook adjika with prunes. Prunes give both sweetness and a pleasant texture.

Seasoning ingredients:

Plums of the Prune variety - 2 kg (the most ripe);
Garlic - 200 g;
Hot pepper (chili) - 2 small pods;
Tomato paste -5 tbsp. (can be replaced with mashed tomatoes - 200 g);
Salt (not iodized) - 2 tablespoons;
Granulated sugar - 3 tablespoons

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

Rub the boiled plums through a sieve, add chopped hot pepper pods, tomato paste to the puree, mix, add salt and sugar.
Boil the mass for 20 minutes with stirring, add chopped garlic, cook for a few more minutes, pack the hot seasoning in clean cans, seal, turn it upside down, wrap it up, wait for it to cool.

Our amazing seasoning is ready, all you have to do is get some game, bake it over a fire and serve it with adjika!

Spicy burning "Peppercorn"

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

Seasoning ingredients:

Thick-walled sweet pepper - 1 kg;
Hot pepper (chili) - 200 g;
Apple or white vinegar - 50 ml;
Salt (not iodized) - 1.5 tablespoons;
Granulated sugar - 2 tbsp. l .;
Tomato paste (can be replaced with homemade tomato puree) - 5 tbsp. l.

Place the chopped peppers (sweet and hot) in a saucepan, add tomato paste to it, add sugar, salt, and cook over medium heat for one hour. You need to cook the seasoning while stirring so that it does not burn. At the end of cooking, add vinegar, bring to a boil again and pack in jars. Let's roll up the jars with lids, turn them over, wrap them up, wait for them to cool. Our culinary bomb is ready! Invite your friends to the tasting.

Multicooker recipe

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

Seasoning ingredients:

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

Pour the vegetable mixture into the multicooker bowl, set the “stewing” mode and set the time to 2 hours. Then add oil, salt, vinegar, sugar, mix the mixture and simmer for another 10 minutes, put it in the jars, seal with lids, turn over the jars, heat them, wait until they cool. Even the photo of this seasoning is drooling!

Adjika for the winter with cooking from zucchini and garlic

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

Seasoning ingredients:

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

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

Question: do I need to wrap adjika after cooking?

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

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

Recipes for the most delicious homemade adjika:

Today we'll talk about a wonderful spicy snack, which is usually smeared on a piece of fresh fragrant bread, Her Majesty the Queen on our table, incomparable adjika. It is good to consume this queen even though a bite with hot soup, even with meat on coals ... she will go with any savory dish with a bang!

The benefits of adjika are undoubtedly great, not only does it preserve the entire set of vitamins and trace elements that make up the products, its components, and in general it has a beneficial effect on increasing metabolism, improves appetite and has some antiviral effect.

Well, at first the simplest recipes and gradually complicating them.

The most delicious homemade adjika - Abkhaz hot spicy adjika for the winter

The recipe is classic, traditional, original. The easiest to prepare, literally ten minutes.

Products:

a pound of hot red pepper, slightly dried in the sun, if you don't want to be too hot, remove the seeds,
a good bunch of cilantro, preferably harvested during flowering,
a small bunch of young dill twigs,
a bunch of parsley leaves,
5 heads of garlic,
3 tablespoons of suneli hops,
a glass of coarse salt,
you can add a couple of handfuls of walnut kernels - for an amateur.

Clean, wash, dry everything. Scroll through a meat grinder, salt, mix and scroll a few more times to get a homogeneous paste. Better yet, use a food processor with a sharp knife and chop everything into dust.

Let it infuse on the kitchen table for a couple of days. Divide into jars or food containers and refrigerate.

Homemade adjika - horseradish recipe

The invention is already Russian culinary experts. People call it differently - hrenoder, gorloder, crap. Simple and quick to prepare, a set of products for her in August in every garden is a shaft. Keeps perfectly in the refrigerator all winter.

tomatoes are very ripe kilogram,
horseradish - a tenth of tomatoes classically, but who likes more spicy add more,
a couple of pods of hot red chili,
a couple of garlic heads,
spoon with a top of salt.

Here, in working with horseradish, a meat grinder is preferable than a food processor, the texture of horseradish is too viscous.

So, everything is washed, cleaned, dried. We turn it through a meat grinder and mix well. When we skip horseradish, it is better to put a cellophane bag on the meat grinder and tie it at the exit neck - it will not pinch the eyes. Or throw all the components interspersed, also to reduce the ingress of horseradish vapors into the air.

Salt, mix thoroughly until the salt is completely dissolved.

We place them in sterile dry jars and put them in a refrigerator or cellar.

It goes well with any first or second course as an addition to bread on cold winter evenings.

Well, very fast and delicious! Guests and family will appreciate the table perfectly.

Ingredients:

ripe tomatoes 3kg,
hot pepper only 4pcs,
sweet pepper, preferably red 5pcs,
garlic 10 large teeth,
onion 5pcs,
½ cup vegetable oil,
table vinegar 9% 5 50 ml,
salt is a large-topped spoon.

We do it step by step:

Wash, clean, dry everything. Cut the seeds from the pepper.
Twist in a meat grinder or chop tomatoes, peppers, onions and garlic in a blender.
Mix with vinegar and salt. Add oil last and mix thoroughly.
In sterile dry jars and put in the refrigerator or cellar.

It will be delicious at the table!

Video recipe: adjika for the winter is sharp - you will lick your fingers

Open a jar of such a burning blank on a winter day and remember those summer times with a barbecue.

This recipe will be more difficult and more time consuming, but the result will be worth it, take my word for it. In addition, such a blank can be stored in the cellar for years, if necessary.

The fact is that, unlike the previous ones, we will cook this adjika.

tomatoes are large, very ripe 3kg,
large carrots 1.5 kg,
bell pepper 2kg,
garlic 10 cloves,
chili pepper 2 pods,
2 tablespoons salt. spoons,
half a cup sugar,
vegetable oil half a glass,
table vinegar half a glass, can be replaced with apple cider vinegar.

Now cooking:

Wash everything, clean it, cut out the seeds from the pepper, dry it.
Cut the tomatoes into large pieces into a saucepan, pour in half a glass of water and bring to a boil over medium heat. We do not let it boil, we immediately remove it and cool it. Roll the skins and seeds on a sieve, get thick tomato juice with pulp.
Grind carrots and peppers into dust in a blender. Put simmer on a small fire for an hour and a half.
Add the crushed garlic, salt and sugar, pour in the vinegar, mix and let it boil for another 5 minutes.
We remove from the stove and quickly lay out in sterile jars, roll up, turn over and under a fur coat until it cools completely.

This option gives scope to your imagination. You can experiment on the basis of this recipe as you like, adding any vegetables and even fruits to it during cooking - everything will be delicious.

Delicious marrow adjika in Belarusian

Another unusual recipe, its other name is adjika with zucchini in Belarusian.

zucchini 3kg,
carrots half a kilogram,
sweet pepper half a kilogram,
tomatoes a kilogram and a half,
peeled garlic glass,
ground red pepper 2.5 tablespoons,
vegetable oil glass,
salt 2.5 table. spoons,
sugar glass.

The preparation is the simplest:

As usual, wash, clean, dry everything. Scroll through a meat grinder or chop in a food processor, garlic too, but in a separate bowl.
Mix the resulting vegetable paste with vegetable oil, add sugar and boil in a large brazier with a thick bottom for about forty minutes.
Add hot pepper and garlic, then simmer for another five minutes.
Remove from heat, put in sterile jars and roll up. Turn it over and under a fur coat until morning.

The taste of this adjika turns out to be delicate, sweet with a piquant sourness, not very spicy.

Adjika homemade - the recipe for the most delicious homemade adjika with a twist

The so-called bitter. The dish for real men is very spicy!

tomatoes 5 kilograms,
carrots 2 kilograms,
300 grams of hot chili,
a kilogram of garlic,
paprika kilogram,
vegetable oil 200gr,
salt spoon with a large top.

Wash, peel, dry all vegetables. Scroll through a meat grinder or chop in a food processor. Put in a saucepan, add oil and salt. Simmer for about an hour over low heat, stirring occasionally. Place in sterile jars and seal. Cool under a fur coat.

More interesting articles on homemade preparations for the winter:

Marinated zucchini

How to cook adjika without bell pepper at home - with eggplant and honey

But with eggplant! Somewhat exotic, but tasty - lick your fingers!

You will need:

tomato 3kg,
eggplant 2kg,
garlic 0.5kg,
4 hot chili pods
a glass of vegetable oil,
half a glass of table vinegar 9%,
parsley to taste, if you like it very much, then a good bunch,
dill is also at your discretion,
3 large spoons of sugar
Salt table. a spoon with a large slide,
honey three tablespoons of tablespoons, how much will be scooped up.

Chop all vegetables in a food processor. Eggplants can be cut into small cubes for added refinement. Put in a large brazier, salt, mix with sugar, butter and simmer over low heat for about 50 minutes.

Add honey and stir thoroughly. Add finely chopped fresh herbs, boil for a couple of minutes and add vinegar. Stir and let it brew for a few minutes. Put in sterile jars, put on the lid and cool under a fur coat.

Honey will add a special charm to the dish!

How to cook the most delicious homemade adjika with apples

This is also a somewhat exotic and unusually tasty recipe.

Products:

tomatoes a little more than a kilogram,
sweet paprika 0.5 kg
apples 0.5 kg, preferably sour,
hot chili 3 pods,
carrots 0.5 kg,
garlic 2 heads,
table salt. spoon,
table vinegar half a glass,
vegetable oil half a glass,
sugar half a glass.

Preparation:

Wash and dry the ingredients. Remove seeds from peppers and apples.
Chop all vegetables except the garlic in a blender to dust and place in a large roasting pan.
Simmer for about 1 hour and 20 minutes.
Add crushed garlic, oil, sugar, salt and vinegar to the resulting mass and mix. Boil for another three minutes.
Place in sterile jars, roll up and leave to cool upside down under a fur coat.

Very tasty and aromatic!

Homemade adjika recipe without vinegar with plums or cherry plums

But at the same time it is very unusual, because with plums or cherry plum, whoever likes what!

Ingredients:

1kg plums, preferably unripe or cherry plums,
15 good cloves of garlic,
2 hot chili pods
5 kg of sweet paprika, ¼ teaspoon each ground black pepper, coriander, cloves,
a small bunch of greens that you find - dill, basil, tarragon, parsley,
tomato paste 1 spoon,
salt a tablespoon with a small top,
half a glass of sugar.

Preparation:

Rinse the vegetables thoroughly, remove the seeds and seeds from the peppers from the plums, dry them.
Chop plums, peppers and all herbs in a food processor.
Season with salt, add sugar, ground spices, tomato paste, mix thoroughly and simmer for about half an hour on a small flame.
Add finely chopped garlic and boil for another three minutes.
Place in jars and seal. Inverted under a fur coat until it cools completely.

Bon Appetit!

Delicious adjika with carrots for the winter

Carrots alone will be a bit boring, so let's add pumpkins to it too! And we will have a completely unique recipe. It is a pity that it is not stored for a long time, so it is better to make a half portion to eat quickly!

Products:

a kilogram of carrots and pumpkin,
half a kilo of onions and sweet peppers,
2 chili pods
half a glass of vegetable oil.
a bunch of cilantro and basil,
garlic 10 cloves
lemon,
a tablespoon with a little top of salt.

Preparation:

Wash, peel, peel all the main vegetables, remove the seeds from the pepper, cut into pieces and put on a baking sheet. Cover with foil and bake for about forty minutes.
Cool and grind in a blender with chili, lemon, garlic, herbs and salt.
Serve straight to the table!

From the history of spicy food

Adjika - the word itself is of Abkhaz origin and means, in fact, bread and salt, a welcome meal when meeting dear guests. In the old days, her wife, Caucasian horsemen, rubbed on a stone, investing a lot of time and effort into this simple occupation. But you and I are modern and advanced people, so we will not kill ourselves like that. There are combines, blenders, meat grinders in our kitchens - so let them twist, tinder, and crumple, and we will keep an eye on them!

Initially, it was a pasty salty mass of red color, which includes various components, red hot peppers and garlic, coriander and blue fenugreek ... Do not be afraid of blue fenugreek, this is the cleverly called utskho-suneli, it is almost always a part of all of us well famous hops-suneli.

However, over time, people learned to add a lot of other healthy and nutritious vegetables and even fruits with nuts to adjika, made it less salty and spicy, quite suitable for our inexperienced European stomach.

The color has also changed, now they are preparing green adjika from green pepper. It is very convenient to use it in a mixture with sour cream or mayonnaise for making various sauces and as a seasoning for soups.

Rules for preparing homemade preparations

Immediately here I will tell you some general rules for preparing adjika, so as not to repeat themselves in each recipe, and I will highlight them in italics:

I wash vegetables and other ingredients thoroughly and be sure to dry them dry on a towel, especially for those recipes that are not heat treated - not a drop of water should get into the dish!
We 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!

Well, perhaps that's all about adjika, a delicious, aromatic and varied seasoning that takes its place of honor on my table. Hopefully on yours now too!

It is always harvested and in large quantities. We must thank Caucasian cuisine for adjika. Each nationality, of course, has its own similar product. And such products are called differently.

We basically used to call this dish - a spicy appetizer. In the villages, they called it - Gorloder. But at present, Caucasian cuisine has become very common, and therefore many began to call this spicy snack - adjika. And adjika is an Abkhaz 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 unconventional recipes - adjika with zucchini, plums, apples, or with the addition of gooseberries.

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

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

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

Wash cans 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 one, we warm it up for another 5-7 minutes. We turn off the oven, open the door and leave the jars like that until we need them. It means an hour and a half, and not in a day. They should be dry.

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

9. The jars are hermetically closed with the lids you have. It can be metal, which must be rolled up with a special machine, or now fashionable and really comfortable screw. Which we just twist with our hands.

10. Immediately turn the cans over. As a reminder, do not place cans directly on the table. Place a towel or wooden board. The table can be cold for hot cans and they can burst.

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

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

Bon Appetit!

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

Output: 3 liters of adjika

Red bell pepper, peeled - 2 kg.
Medium tomatoes - 10 pcs.
Bitter red pepper - 4 pcs.
Peeled garlic - 200 g.
Sugar - 100 g.
Vegetable oil - 100 g.
Salt - 1 tbsp l.

Preparation:

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 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 less of them, and we need the amount indicated in the ingredients. We weigh everything that has already been cleaned.

1. At the bitter pepper, cut off the stalk. Leave the seeds inside. They give a special taste to this spicy appetizer, and spice too. Those who do not like spicy or cannot eat it can remove the seeds.

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

3. To make the tomatoes peel easily, boil the water. We make a cross-shaped cut on the tomatoes and put them in boiling water for 2-3 minutes. We take it out, you can dip it in cold water or put it under the tap, so as not to burn yourself, 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 pieces. We also remove the stalk of sweet peppers, but unlike bitter peppers, 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 quick to do this.

6. We ran everything through a meat grinder, add salt, sugar and vegetable oil and mix everything well.

7. Put the vegetable mixture on fire and bring to a boil. Reduce heat to medium and cook for another 30 minutes. Do not forget to stir periodically so that nothing burns with us.

While the vegetables are boiling, sterilize the jars

Pour water into a small saucepan, bring to a boil and when the water boils, put a pre-washed 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 way described in the previous recipe.

8. Pour the boiling adjika into sterilized jars. Close immediately 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. We check if they are leaking somewhere. We close the jars with towels or a blanket and leave it until it cools completely. Then we send it to a permanent storage location.

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

Without 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 peppers - 3-4 pcs.
Sweet red pepper - 400 g. (2 pcs.)
Medium apples - 2 pcs.
Onions - 2 medium heads
Carrots - 300 g.
Vegetable oil - 70 ml.
Table vinegar 6% - 40 ml.
Sugar - 50 g.
Salt - 1 tablespoon
Ground allspice - 1/2 tsp
Dry basil and oregano - 1 tsp (to taste) can be fresh.

Preparation:

1. Prepare all vegetables. Wash, dry.

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

3. 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.