Spicy adjika for the winter are the best recipes to cook. Caucasian spicy adjika

19.08.2019 Egg dishes

Homemade adjika for the winter is a delicious vegetable snack. It can be added as a side dish or simply eaten with bread. Every housewife tries to cook homemade adjika.

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

Real adjika is just peppers, no tomatoes. To prepare it, you need rubber gloves - the mixture burns your hands. Not everyone can eat it. However, this is a classic recipe, so we start with it.

To prepare a real "male" adjika, you will need:

1 kg of red hot peppers (chili);
0.5 kg of garlic;
3/4 cup salt grind # 0;
0.5 cups of the mixture: coriander, suneli hops, dill seeds;
rubber gloves.

How to cook classic adjika without tomatoes:

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

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

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

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

Homemade adjika with tomatoes for the winter

A variety of options are possible here.

Adjika with tomatoes without cooking

Products:

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

Preparation:

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

Adjika from tomatoes and garlic

Ingredients:

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

Adjika recipe for the winter from tomatoes and garlic:

Mince tomatoes and peppers. Stir, add oil and cook over low heat for an hour with constant stirring.

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

Shades of taste of such adjika are achieved with different dosages of additives - spices and seasonings. It is also permissible to vary the proportions of the main components. The last recipe often uses apples, carrots, horseradish, eggplants.

Adjika with carrots and apples

Products:

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

Preparation:

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

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

Season with salt and sugar. Mix everything thoroughly, bring to a boil and put hot in jars. Roll up.

Adjika with horseradish and garlic from tomato for the winter without cooking

Ingredients:

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

How to cook:

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

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

Spicy adjika for the winter

Ingredients:

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

Finished product yield - 2.5 liters

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

Adjika in Kiev

Products:

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

Preparation:

Pass all vegetables through a meat grinder (it is better to peel the tomatoes or pass through a juicer). To easily peel the tomatoes, pour boiling water over them for 3-5 minutes.

Season with butter, sugar, salt, spices. Then boil for 2-3 hours to the desired consistency. Pour the prepared adjika hot into sterilized jars. Roll up the cans and seal them. Ready!

Adjika recipe without tomatoes

Ingredients:

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

Preparation:

Peel all vegetables, twist through a meat grinder.

Add salt, sugar, vinegar to the resulting vegetable mass, arrange in jars and roll up.

Georgian adjika for the winter

Georgian adjika with walnuts and hot pepper

Ingredients:

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

Preparation:

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

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

Adjika mixed with salt is good for coating chicken or meat before roasting in the oven.

Georgian adjika from hot pepper

Recipe composition:

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

How to cook Georgian adjika:

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

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

It is imperative to cook adjika with rubber gloves.

Armenian adzhika recipe without cooking

Products:

5 kg of whole tomatoes;
1 kg of garlic;
500 g of hot paprika;
salt to taste.

How to cook:

Pass everything through a meat grinder. Salt. Leave in an enamel bowl for 10-15 days to ferment the adjika, remembering to stir it daily.

You need to salt the tomato juice before adding garlic and pepper, otherwise the taste of salt will not be felt later.

A simple recipe for homemade tomato ketchup for the winter

Products:

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

Preparation:

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

Add salt, sugar, spices. Mix. Cook until the onions are cooked to make a great homemade ketchup!

Recipe for tomato paste for the winter at home

Any housewife would like to always have tomato paste on hand. It is not difficult to prepare it at home. Only ripe tomatoes are suitable for this. Even a small amount of unripe fruit will degrade the quality of the paste.

Washed tomatoes are placed in a saucepan and boiled until they are boiled, then passed through a meat grinder with a fine grid.

The resulting mass is boiled in an enamel bowl until its volume decreases 2.5-3 times. It is not necessary to pour the entire mass into the basin at once - when boiling, it will overflow.

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

Hot mashed potatoes are laid out in jars and rolled up. Banks and lids are preliminarily kept in hot water for 10 minutes. The rolled up jars are sterilized in boiling water for 10-20 minutes and only after that they are stored in a cool place.

To preserve the puree without hermetic sealing, it should be salted before the end of cooking (at the rate of 100 g of salt per liter jar). To prevent the tomato paste in an open jar from becoming moldy, sprinkle it with salt on top and fill it with a thin layer of vegetable oil. You can also sprinkle with dry crushed horseradish leaves.

Good day to all!

Love spicy as I love it? Then this article will definitely come in handy! Having prepared for the winter, it's time to start preparing such a wonderful, aromatic sauce as adjika. Moderately spicy, it will complement any dish. It can also be used in all kinds of marinades and gravies.

And how healthy this sauce is, you don't even need to say. After all, this is just a storehouse of vitamins from vegetables, which are preserved as much as possible during cooking! This is exactly what most people need so much during the cold season.

By making adjika in summer or fall, you will provide yourself with a great sauce until the next harvest. I also want to note that all the recipes are very simple, but they need equipment: a blender or a meat grinder.

The most delicious homemade adjika for the winter with horseradish without cooking

Cooking adjika without boiling is good because there is no thermal processing of vegetables during cooking. Thus, we save all the vitamins that will help the body to cope with colds and viruses more than once.

We will need (for 5 cans of 0.5 l each):

tomatoes - 2.5 kg;
hot pepper - 200-300 g;
red bell pepper - 3 pcs.
horseradish root - 200 g;
garlic - 250 g;
sugar - 1.5 cups;
vinegar 9% - 1.5 cups;
salt - 0.5 cups.

Preparation:

We divide the containers so that the amount of hot pepper can be adjusted to your liking.

We taste it so that there is enough salt and sugar.

Recipe for homemade adzhika with apples under spin

Apples are widely used in the preparation of adjika. They reveal their sweet and sour taste, combined with hot peppers, filling the sauce with even more flavor.

Rest assured, apples will definitely not spoil the dish, but make it even tastier.

We will need:

Preparation:

A simple and quick recipe for spicy tomato adjika with garlic without cooking

Another very simple recipe without cooking with vinegar. Adjika turns out to be moderately sharp, slightly burning tongue, in general, such as many people love it.

And, since you don't need to cook anything, time is significantly saved, which you can usefully spend with your family and friends.

We will need (for 3.5 liters of adjika):

Preparation:

Homemade Gorloder for the winter without vinegar

You can also prepare adjika without vinegar. It will be perfectly preserved throughout the winter.

Just imagine what flavor will reign in your kitchen while boiling vegetables! It's just incredible - you will lick your fingers!

We will need:

Preparation:

Taste, add salt if necessary.

Adjika from zucchini with tomatoes - lick your fingers!

We will need:

zucchini - 3 kg;
carrots - 500 g;
bulgarian pepper - 500 g;
tomatoes - 1.5 kg;
garlic - 200 g;
ground red pepper - 2 tablespoons;
sugar - 100 g;
salt - 2 tablespoons;
vegetable oil - 200 ml.

Preparation:

Burning adjika from gogoshar

Gogoshary is a kind of pepper that tastes sweet and hot at the same time. But, if you do not have this type of pepper, then, of course, you can replace it with sweet one.

A dish using gogoshars turns out to be very spicy and interesting.

We will need:

gogoshary - 1 kg;
tomatoes - 1.5 kg;
apples - 0.5 kg;
carrots - 0.5 kg;
bitter pepper - 150 g;
garlic - 250 g;
vegetable oil - 150 ml;
salt - 1 tablespoon.

Preparation:

Be sure to taste it. And, if necessary, add some salt.

Video on how to cook classic Abkhaz adjika without bell pepper

Spicy adjika without tomatoes and bell peppers using suneli hops looks quite dense. It is ideal for sharper hobbyists. Watch the video and learn how to quickly make this wonderful sauce.

We will need:

hot pepper - 700 g;
garlic - 500 g;
salt - 7 tsp;
hops-suneli - 7 tsp.

Preparation:

Delicious spicy tomato and pepper sauce for the winter with cooking

We will need (for 6 cans of 0.5 liters):

Preparation:

Georgian green adjika with onions at home

Green adjika is obtained due to the large amount of greens in its composition. Just imagine the amount of usefulness that this wonderful sauce fills!

We will need:

Preparation:

That's all, friends! As you can see, cooking adjika will not be difficult for you. Most of the work will be done by your favorite kitchen helpers, it only takes a little time from you. But the result is worth it. And it will definitely be appreciated!

Homemade boiled adjika made from tomatoes, peppers and carrots is an excellent preparation for the winter. Such adzhika will complement meat and fish dishes, and can also serve as a good seasoning for soup or borscht.

Adjika can be prepared in two ways - boiled or closed raw. For blanks for the winter, they use the first method, because then adjika can be stored at room temperature and not be afraid that it will deteriorate.

3. Squeeze out the garlic, add it to the pot along with the vinegar. Stir and taste with salt. Add salt if necessary. Simmer for another 5 minutes and remove from heat.

4. Pour the prepared adjika into previously sterilized jars and roll up. Turn the cans over, wrap them with a blanket and leave to cool completely. After that, the jars can be transferred to a dark, cool place.

Boiled adjika for the winter with apples

Adjika recipe for the winter with apples

Ingredients for 6 l:
- tomatoes - 3 kg;
- carrots - 1 kg;
- onions - 1 kg;
- sour apples - 1 kg;
- Bulgarian pepper - 3 kg;
- hot peppers - 2 pcs;
- garlic - 400 gr;
- sugar - 250 gr;
- vinegar - 250 gr;
- oil - 150 gr;
- salt - 2 tablespoons

The recipe for cooking adjika for the winter with apples:

1. Wash and dry all vegetables, cut into large cubes. Remove the skins from the tomato. Pass all vegetables through a meat grinder. Take the amount of hot pepper at your discretion, if you do not like hot pepper, then you can not add pepper at all.

2. Put the vegetable mass in a deep saucepan, bring to a boil and simmer over low heat for 1 hour. Add vinegar, sugar, salt and oil 10 minutes before the end of cooking. Also add the minced garlic. Stir and cook for another 5 minutes.

There are many ways to cook tomato adjika. Recipes can be selected, depending on the skill level of the hostess, both fairly simple and more complex. How is the most delicious tomato adjika prepared for the winter? The best recipes are collected in our article.

But I would like to note the fact that each of us has different taste preferences. Therefore, it is not necessary to assert that it is the preparation prepared according to a certain recipe that is the most delicious. They are all to some extent "the tastiest." And the choice is yours.

Are you looking for a recipe for the most delicious adjika? Then try this one. Adjika prepared according to this recipe has a mild taste, without excessive pungency. In addition, this cooking method has its own flavor - these are apples. They influence the taste of the dish so much that it becomes a great addition to any side dish.

Ingredients

about two kilograms of tomatoes;
one kilogram of apples (the variety is unimportant);
one kilogram of carrots;
one hundred grams of hot pepper;
one hundred and fifty milliliters of vinegar;
one hundred and fifty grams of sugar;
two hundred milliliters of sunflower oil;
two hundred grams of garlic;
fifty grams of salt.

The main role in this recipe is played by tomatoes, since they, interacting with seasonings, give an extraordinary taste. It follows from this that tomatoes must be neither green nor lethargic.

Cooking method.

The stalks must be cut out of the previously washed tomatoes. Further, if the tomatoes are small, then they are cut into two parts, if large, then into four parts.
The apples are peeled and cored. Carrots need to be washed and peeled. Seeds are removed from sweet and bitter peppers. Grind everything with a meat grinder, and then transfer the resulting mass to a bowl with a thick bottom or cauldron.
Then everything is thoroughly mixed with a wooden spoon, and then put on the oven. Adjika is cooked for 60 minutes, but at the same time it should be constantly stirred.
Already at the end (about seven to ten minutes before the end) you need to add garlic, sugar, salt, vinegar. After that, the dish is mixed again, boiled well and poured into jars.

Adjika with horseradish

Ingredients

about two kilograms of red tomatoes;
one kilogram of sweet pepper;
three hundred grams of garlic;
three hundred grams of hot pepper;
three hundred grams of horseradish (one fresh root);
two hundred grams of salt;
two hundred milliliters of vinegar (necessarily 9%).

Cooking method

The tomatoes need to be washed and their stems cut. The pepper is thoroughly washed, the seeds are removed, the stalk is cut out. Horseradish and garlic are peeled and cut into very small pieces (some housewives prefer to grind these ingredients in a meat grinder).
Sweet and bitter peppers, together with tomatoes, are passed through a meat grinder. Next, you need to add salt, vinegar, chopped garlic and horseradish. After thorough mixing, all unnecessary liquid is drained.
We spread the resulting mass in jars and close it with nylon lids. Best kept in the refrigerator on the bottom shelf. As a rule, about 3 liters of adjika is obtained.

Adjika with garlic and tomatoes

The most delicious tomato and garlic adjika is suitable for both spicy lovers (adding garlic) and for people who do not like too spicy preparation.

Ingredients

about three kilos of tomatoes;
1 kg of bell pepper;
500 g of garlic;
150 grams of hot pepper;
one hundred grams of salt;
three tablespoons of sugar.

Cooking method

Initially, you must remove all the seeds from the bell pepper. Then the stalks are removed and the garlic is peeled from the husk. And only after completing all of the above steps can you start washing all the vegetables.
After that, Bulgarian and hot peppers are passed through a meat grinder. Salt and sugar are added to the resulting mixture. After completing all these steps, you need to put the dish in the refrigerator for a day.
In the morning, all excess fluid is washed off. After cooking, adjika is placed in pre-prepared jars, and then placed back in the refrigerator for further storage.

Adjika "Kievskaya"

Some argue that this is the most delicious adjika. Prepared for the winter, it will appeal to even the most sophisticated gourmets. In addition, it is quite easy and simple to prepare it.

Ingredients

5 kg of tomatoes (ripe);
Bulgarian pepper (1 kg);
sour apples (1 kg);
carrots (1 kg);
two tablespoons of salt;
2 cups sugar;
black and red pepper (one tablespoon each);

Cooking method

First you need to wash all the vegetables. The pepper is peeled and cored.
Then the peel is removed from the tomatoes (to make it faster and easier to do this, it is recommended to pour boiling water over the tomatoes for five to seven minutes). After that, all vegetables are minced in a meat grinder.
Oil, sugar, salt, spices are added to the resulting mass. Next, the resulting mixture is placed on the stove and cooked until the required density is obtained.
After it, you immediately need to pour it into previously prepared containers. It is best to store in a cool place - refrigerator, basement, cellar.

Adjika in Armenian

Despite the duration of the cooking process, adjika made according to this recipe will not leave you and your guests indifferent to its taste.

Ingredients

about 5 kilograms of tomatoes (ripe);
0.5-1 kilograms of garlic;
0.5 kilograms of hot paprika;
salt (to taste).

Cooking method:

Vegetables must be washed and stripped of seeds and core. Garlic, peppers and tomatoes are ground in a meat grinder. Salt is added to the resulting mass.
Then the dish must be left in an enamel bowl for a period of ten to fifteen days. This time is needed for the adjika to ferment, while stirring it every day.
It is important to remember that the tomato juice must be drained before the garlic and pepper are added to the dish. If this is not done, then adjika will seem undersalted.

Adjika "Restless Sinner"

This recipe is perfect for thrill-seekers. Having tried this adjika, everyone will appreciate its peppercorn.

Ingredients

about 2 kilograms of tomatoes (red);
twenty pieces of sweet pepper;
ten - fifteen pieces of hot pepper;
400 grams of garlic;
three sticks of horseradish;
two bunches of parsley;
two bunches of dill;
four tablespoons of salt;
four tablespoons of sugar;
vinegar to taste (obligatory 9%).

Cooking method.

Before preparing this dish, you need to thoroughly rinse all vegetables, and then rid them of seeds and stalks.
After that, the vegetables need to be chopped using a meat grinder or blender. Salt, sugar and a little vinegar are added to the resulting mass.
Everything is thoroughly mixed and poured into pre-prepared jars. Banks are closed with plastic lids.

Adjika "Nuclear"

This adjika will appeal to real men. It goes well with almost all products, but it acquires a special taste with fish dishes.

Ingredients

about five kilos of tomatoes (ripe);
five to six heads of garlic;
one hundred grams of salt;
one hot pepper;
six large horseradish roots;
one bell pepper.

Cooking method.

Vegetables are washed in cold water, all seeds and stalks are removed, and then twisted in a meat grinder. Salt and chopped garlic are added to the resulting mass.
Then the dish is thoroughly mixed, after which it can be laid out in prepared containers. Store in the refrigerator.

Adjika "Adjarian"

Real adjika, which is made on the basis of such irreplaceable ingredients as hot red peppers and garlic. Naturally, other vegetables and spices are added for a variety of taste sensations. It is not only tasty, but also healthy. Only excessive use of it can be harmful to health.

Ingredients

about five kilos of tomatoes;
one kilogram of carrots;
a kilogram of bell pepper;
five to ten pieces of hot pepper (to taste);
half a kilo of onions;
half a liter of vegetable oil;
five to seven heads of garlic;
salt (to taste).

Cooking method

My vegetables. Next, the tomatoes must be removed from the core and stalks, the pepper is cleared of seeds.
Then you need to divide the tomatoes, bell peppers and onions into 2-4 parts. All ingredients are scrolled in a meat grinder.
After that, vegetable oil, salt and pre-chopped garlic are added. Everything is mixed well with a wooden spoon and put on fire. Cooking time is two hours.
Stir occasionally. After cooking, the dish must be laid out in jars and rolled up.

Adjika "Domashnyaya"

The recipe for the most delicious homemade adjika in this case is good because the dish is easy to prepare. It is also worth noting that the workpiece prepared in this way does not have to be stored in a cool place. Even when stored in a warm room, the taste of this adjika does not deteriorate.

Adjika "Domashnaya" is the most delicious if you use vegetables grown in your garden during its preparation.

Ingredients

about five kilograms of tomatoes;
one kilogram of bell pepper;
fifteen pieces of hot pepper;
250-300 grams of garlic;
450-500 grams of horseradish;
200 milliliters of salt;
400 milliliters of vinegar (9% required);
400 grams of sugar.

Cooking method.

Vegetables should be washed under cold water, and then peeled from seeds, core and peel. Then everything is ground in a meat grinder, including pepper seeds.
After that, salt, vinegar, sugar and pre-chopped garlic cloves are added. After mixing everything, it is necessary to let the resulting mixture brew for exactly 50 minutes.
You do not need to cook adjika. After the time has passed, you can safely bottle the adjika.

Reflecting on the question of what is the most delicious adjika, it is necessary to remember the fact that the taste qualities of the preparation you cook entirely depend on the amount of proportions of seasonings and auxiliary ingredients. When preparing it, you can safely show your imagination and add something of your own to the existing recipe. If the experiment is successful, then next time you can prepare a large number of jars with tasty and healthy adjika.

Adjika homemade recipe for the most delicious homemade adjika

5 (100%) 1 vote [s]

Adjika is a Georgian as well as Abkhazian dish, and it is no secret that it is a favorite. Each dish of the national cuisine appears in its own country only thanks to the products that the land that raised them is famous for.

That is why hot, hot peppers form the basis of the dishes of southern countries, and our, Russian adjika, is tomatoes.

Adzhika recipes

In past centuries, the adzhika recipe was the same, it included three components: pepper, salt and fenugreek, and at first it was only salt and pepper. Currently, a huge number of recipes have appeared, each of them has the right to a cook's life.

Attention! If you decide to cook a real adjika and have not found such a plant as fenugreek, you can replace it with the Khmeli-Suneli seasoning or the Suneli set. And tomatoes for adjika should always be chosen very hard, not juicy.

Adjika Abkhazian

Spicy, classic (recipe for the winter with tomatoes) adjichka, prepared both for future use for the whole year, and for quick serving on the festive table.

Components of the dish:

pods of hot pepper (11 pcs.);
garlic / head (1 pc.);
fenugreek blue (two spoons, tablespoons);
tomatoes (2.1 kg.);
table salt / 110 g.

Preparation:

Pepper pods to get rid of all unnecessary, grind as small as possible.

Dip tomatoes in boiling water, remove the skin, twist together with slices of fresh, peeled garlic. Mix with pepper, salt. Place on a hot stove for exactly three minutes. At the same time, try not to leave the pan so that you can stir the mass without interruption.

Adjika spicy, a simple and quick recipe for licking your fingers

Such adjika is not very difficult and fast to prepare, you can do it even without technical devices.

Components of the dish:

paprika, bitter (0.8 kg);
garlic (3-4 cloves);
a mixture of "hops" (55 gr.);
nuts, walnuts (5 pcs.);
tomatoes (2 kg.);
table salt / 110 g.

Preparation:

Scald, remove the skin, soften well with a fork, drain the juice.

Remove all unnecessary from the peppers, grind finely, put in a container where the tomatoes are already. Do the same with garlic cloves. Salt and season the dish, stir everything. Crush the nuts, stir, drain the juice. The dish can be decorated with herbs and served.

Attention - it will be interesting! In the old days, housewives did this with two stones. One was used as a board, the other as a crush / pestle.

Adjika with horseradish and garlic from tomato for the winter without cooking

Adjika with horseradish was invented in the Caucasus. It resembles Siberian "horseradish", but more aromatic due to the addition of spices and pepper. This is a very tasty and healthy dish, because horseradish has long and been widely used not only in cooking, but also in folk medicine.

Components of the dish:

tomatoes (4.2 kg.);
pepper / gogoshary (2.3 kg.);
pepper / hot (7-10 pcs.)
garlic / heads (5 pcs.);
horseradish (12 pieces.);
sugar (1/2 cup);
salt (130 gr.);
parsley (bunch).
fenugreek blue (45 gr.).

Preparation:

Prepare the tomatoes: rinse, remove excess, twist. This can be done either manually, using a meat grinder, or using a mixer.

Remove seeds from both types of peppers, rinse and twist as well. Add to the tomatoes, mix, drain the juice that appears.

Peel horseradish and garlic. Grind as finely as possible, add to the future adjika.

Pour in seasoning, salt and sweeten. Stir everything well. Let it brew, then drain the juice.

Put in jars, which should be pasteurized in advance, then pasteurized again in a way convenient for you.

In winter, parsley is added to adjika with horseradish and garlic, but already when serving. Do not roll up with parsley, adjika can turn sour.

Delicious tomato and pepper adjika

In terms of taste, such a dish is not inferior to a natural Georgian one, and Bulgarian pepper will make it thicker and more aromatic. It is best to choose tomatoes that are fleshy, but not overripe, otherwise a lot of juice will appear.

Components of the dish:

hot pepper (6 pcs.);
tomatoes (2 kg);
pepper, gogoshary (0.8 kg);
garlic (2 heads);
hops-suneli (2 tbsp / l);
vinegar, fruit (25 ml);
sugar (245 gr.);
salt (100g).

Preparation:

Peel hot pepper, finely grind together with garlic cloves prepared in advance.

Rinse the tomatoes, remove excess, cut, scroll until smooth.

Gogoshary, rinse, remove seeds. Also twist or cut into small slices.

Place all cooked products in one container, stir thoroughly, drain the juice. After that, season, salt, add vinegar and sugar.

Simmer over low heat for half an hour, stirring all the time. Then bring to a boil, again, stirring continuously, as shown in the video. Remove the cooked spicy dish from the stove, cool, serve. You can also prepare such adjichka for the winter period in order to delight your household with delicious and aromatic food all year round.

The video shows in detail each step of making delicious adjika from tomatoes and peppers. Video in recipes is very convenient to use, at any time you can pause the frame or scroll it several times.

The classic recipe for adjika from tomato and garlic

The name "Russian adjika" would be most suitable for this recipe. Since it was invented in our country.

Components of the dish:

tomatoes, hard (2.3 kg.);
hot, bitter pepper (12 pcs.);
garlic (4 heads);
salt (110 gr.);
a set of spices suneli (70 gr.);
vinegar (50 ml).

Preparation:

Rinse the tomatoes, remove the stalk. For cooking, you can use both a meat grinder (large) and a mixer, while not forgetting to drain the juice that appears.

Prepare pungent pods: remove seeds, stalk. Grate, add to other grated products.

The same must be done with the garlic heads: grind, put in the future adjika.

Pour in the vinegar gently.

Mix all the ingredients well, leave to infuse for a couple of hours. Then load into prepared clean jars.

Such adjika can also be served boiled, right to the table, but at the same time, not all ingredients should be cooked. Garlic and pepper pods are added last before boiling. And, of course, don't forget about the oil.

Attention! Gloves should be worn when working with hot peppers. It will irritate the skin and can be very dangerous if it gets into the eyes.

Adjika from tomato and pepper with garlic for the winter boiled

Delicious, juicy and healthy adjika in winter will not only enrich your table with vitamins, but will also remind you of the hot summer.

Components of the dish:

tomatoes (2.7 kg.);
carrots (5 pcs.);
garlic (2 heads);
gogoshara pepper (1.2 kg.);
hot pepper pods (10 pcs.);
unrefined / vegetable oil (265 ml);
ordinary vinegar (30 ml);
sugar (235 gr.);
salt (125 gr.);
seasoning hop-suneli (45 gr.).

Preparation:

Scald the tomatoes and remove the skin, cut to twist. Twist, drain off excess juice.

Peel the gogoshary from the inner contents and stalks, cut. Scald, peel off and twist as well.

Peel carrots, rinse, also chop with a meat grinder.

Add grated garlic cloves, vinegar, sugar and salt. Mix thoroughly. Put on a low heat, bring to a state of active boil, trying to always be there and stir. Put on a slow fire. Wait until adjika stops boiling. After that, cook for exactly one hour with the lid closed.

Peel hot pepper, grind and add to adjika. Leave on the stove without heat for a couple of hours. Put chilled adjika in pasteurized jars.

Attention! For cooking adjika, it is best to use enamel, earthenware or cast iron dishes.

Boiled adjika with apples

Apples in adjika give a pleasant aroma and sour taste. After serving such a snack to the table, guests will forget about other dishes. In addition, at the expense of apples, she will receive an additional vitamin complex, which is so lacking throughout the year.

Components of the dish:

tomatoes (3.2 kg.);
gogoshara pepper (1.3 kg.);
carrots (5 pcs.);
bitter pepper (11 pcs.);
apples, green variety (1.3 kg.);
garlic (2 heads);
bow (8 heads);
unrefined oil (400 ml);
vinegar (50 ml);
granulated sugar (255);
salt (155 gr.);
fenugreek blue (45 gr.).

Preparation:

Immerse the tomatoes in boiling water for five seconds, remove the skin, cut the stalk. Cut into small and neat slices. Drain the juice.

Peel the carrots, grind, add to the tomatoes.

Remove sweet and bitter peppers from the stalk and seeds. Twist on medium mode, add to the rest of the vegetables. Stir, drain the juice.

Finely chop the onion. Pour oil into a saucepan, heat, add onion and fry it.

Drain the juice from the vegetables, put everything in a saucepan. Add grated garlic, salt, seasoning, vinegar, sugar. Stir everything. Put on low heat.

Remove the peel from the apples, cut into cubes, add to the adjika. Bring to a boil, stirring continuously, and turn off heat. Cool, transfer to a prepared container and roll up. After that, remove to a dark place, carefully wrapping it overnight.

Real Georgian adjika

If you like spicy dishes, then the recipe for real Georgian adjika is just for you. The recipe is not only easy to prepare and unforgettable in taste, but also healthy. A large amount of vitamin "C" will help the body to cope with any viruses throughout the year.

Components of the dish:

hot / burgundy pepper (2.5 kg);
plum, slightly green (8 pcs.);
garlic (5 heads);
hops-suneli (65 gr.);
cilantro greens (210 gr.);
peeled walnuts (130 gr.);
salt (140 gr.).

Preparation:

Remove hot peppers from the stalk and seeds. Grind it as finely as possible so that the mass is homogeneous.

Immerse the plum in boiling water, remove the top layer, remove the stone, also scroll and add to the pepper.

Finely grind the garlic, add to the adjika.

Crush walnuts in a mortar, add to adjika.

Season, season with salt, add sugar and cilantro. Stir everything well. Let stand for three hours, then transfer to prepared jars.

The recipe will help you step by step understand all the subtleties of cooking Georgian adjika. In the video you will see what a rich color the real Georgian adjika has.

Homemade adjika with tomatoes and garlic, no bell pepper

Homemade adjika without bell pepper serves as an excellent appetizer for any festive table, but it can be very spicy. But the benefits from it in winter will be much more than from the packaging of antiviral drugs.

Components of the dish:

fleshy tomatoes (3.3 kg.);
hot pepper (10 pieces);
garlic (5 heads);
coriander (50 gr.);
paprika (70 gr.);
hops-suneli (70 gr.);
vinegar (70 ml.);
salt (110 gr.).

Preparation:

Rinse the tomatoes, remove the existing stalk, cut into small cubes, drain the juice.

Remove seeds from pepper, twist, add to tomatoes.

Peel and grind the garlic, add to the future adjika.

Season the resulting mass, salt, add vinegar. Put on low heat for 20 minutes, while stirring the workpiece continuously, but not bringing it to a boil. Cool, transfer to pre-pasteurized jars.

Raw adjika for the winter from tomato and garlic without cooking

Adjika without cooking is, of course, a big plus for those who want to get vitamins all year round. But so that this plus does not turn into a minus, vegetables and dishes should be very carefully prepared: rinse them, scald with boiling water both outside and inside.

Components of the dish:

Tomatoes (3.1 kg);
bell pepper / gogoshary (1.1 kg);
hot pepper (10 pods);
cilantro / basil / parsley (all 70 gr.);
garlic (3 heads);
vinegar / grape (200 ml);
salt / coarse grinding (130 gr.).

Preparation:

Rinse the tomatoes, cut out the existing stalk. Cut into small cubes, then crush with a crush.

Pepper, both hot and sweet, peel of seeds, get rid of the stalk.

Grind finely in a meat grinder, put to tomatoes.

Season with the above spices, squeeze out the garlic, stir everything with clean hands, pour out the vinegar, stir with a spoon, salt, mix again and drain the juice.

Roll up in pasteurized containers or fall to the table.

Attention! Salt is added last as it helps to give extra and unnecessary juice to vegetables.

Summary

Adjika is a very healthy dish that will provide the body with vitamins all year round. But, despite this, do not forget that the dish is very spicy. It is advisable to limit its consumption to one meal. And for people with gastrointestinal problems, such a spicy dish is generally contraindicated.