Traditional Caucasian adjika is a salty and very spicy seasoning. The classic recipe has long been amended by chefs and housewives. Raw tomato adjika is especially popular. It contains the whole range of nutrients and vitamins. The taste of the ingredients is perfectly felt.

Any recipe for raw adjika includes salt, hot pepper, and garlic in various proportions. In addition to them, acetic acid and vegetable oil are sometimes used as preservatives. These ingredients create an environment in which the development of pathogenic microflora is slowed down. If the technological requirements are observed, tomato adjika is stored for a long time, and therefore can be successfully harvested for future use. Store it in the refrigerator or cellar.

Preparing raw adjika for the winter from ripe, high-quality tomatoes. In the absence of heat treatment, such a requirement looks quite reasonable. In some variants, the tomatoes are blanched by soaking in hot water for several minutes. After that, the skin is removed, and the pulp is crushed.

Hot peppers are prepared depending on the recipe chosen. For adjika, which is close in severity to the classic version, only the stalk is removed, leaving the internal partitions and seeds.

You can get even more pungency from dried peppers. They clean hot peppers with rubber gloves to protect their hands from burns.

Special requirements are imposed on the container in which the workpiece will be stored. Before preparing raw adjika, sterile jars should be prepared. The dishes in which the ingredients will be mixed must be enameled or plastic. Even stirring the sauce is recommended not with a metal spoon, but with a wooden spatula.

The rest of the cooking process is quite simple and does not take very long.

The best tomato adjika recipes

Recipe number 1

This version of the classic adjika does not differ in sharpness, which is why it is suitable for any occasion. For the recipe, you need 5 kg of tomato.

For cooking, prepare:

• tomatoes - 5 kg;
• bell pepper - 2 kg;
• garlic - 300 g;
• horseradish root - 250 g;
• bitter pepper - 2 pods;
• white wine vinegar - 300 g;
• sugar - 2 tbsp. l .;
• salt - 1 tbsp. l.

Tomatoes are washed and cut into 4 pieces and placed on a sieve to drain off excess liquid. Washed and peeled sweet peppers are cut into small pieces. Garlic is peeled and chopped. The horseradish root is grated. Hot peppers are cleaned of seeds and finely chopped.

It is convenient to grind tomatoes and peppers using a vegetable cutter, meat grinder or blender. Horseradish, hot peppers, garlic are added to them and all the ingredients are re-chopped. Add salt and sugar to the mixture, leave adjika to rest for 30 minutes. At the end, pour in vinegar, mix thoroughly and pack it into jars. Closed with nylon or metal lids.

Store in a refrigerator or cellar. The temperature should not exceed 6-8 degrees. It turns out a delicious, aromatic, not too evil seasoning, which can be used as a sauce for main dishes, or as an independent snack.

Recipe number 2

This recipe is a fairly spicy seasoning that is prepared by the fermentation method. Raw Armenian-style adjika from tomato and garlic for the winter without boiling is cooked quickly enough. But it is removed for storage only after 14-15 days, at the end of the fermentation of the workpiece.

During these two weeks, you should regularly stir the sauce and remove the resulting foam. The recipe is designed for a fairly large weight - 5 kg of tomato, so the fermentation tank should be at least 10 liters in volume.

List of ingredients:

• tomatoes - 5 kg;
• hot pepper - 0.5 kg;
• garlic - 1 kg;
• salt - ½ cup.

In this recipe for tomato adjika, all the ingredients are chopped in a regular, or better - in an electric meat grinder.

I cut the washed tomatoes into 2-4 pieces, remove rough areas near the stalk. For grinding, use a vegetable cutter or meat grinder. Peel the garlic, grind it in a meat grinder, add to the tomato puree. In hot peppers, remove only the stalk, without touching the seed chamber.

Grind the pepper in a meat grinder and add to the tomatoes. Mix everything, salt. Cover with a cloth and leave to ferment for 15 days, stirring the sauce daily with a wooden spatula. At the end of fermentation, adjika is transferred to jars. Store tomato adjika in the refrigerator. A feature of the seasoning prepared in this way is the presence of a specific, sour taste characteristic of fermented products.

Important! Under the influence of salt and acid, in the process of lactic acid fermentation, the vital activity of most microorganisms stops, the presence of which usually leads to spoilage of vegetable preparations.

Recipe number 3

This recipe tastes milder than the previous one. Pickled adjika is prepared without heat treatment and retains all the valuable properties of vegetables. Stored in the refrigerator for a very long time. The recipe is designed for a solid preparation - 5 kg of tomato. Fermentation dishes need a deep one. In this option, you will need to chop a large amount of vegetables. It is more convenient to make adjika from tomatoes using an electric meat grinder.

Required Ingredients:

• tomatoes - 5 kg;
• sweet pepper, red - 2.5 kg;
• bitter pepper - 300 g;
• garlic - 0.5 kg;
• salt - 2 tbsp. l.

All vegetables are peeled. The peel from the tomatoes can be left on, but rough areas are cut out. The seeds are removed from the peppers. Ready-made semi-finished products are crushed in a conventional or electric vegetable cutter, salted. The resulting puree is left in a fermentation pan at room temperature. Stir occasionally and skim off the foam. After 3-4 days, the prepared adjika is transferred to sterile jars or bottles. When stored in the refrigerator, the container with the sauce can be closed with ordinary nylon lids.

The blank is used as a sauce for meat and fish. It is seasoned with soups, side dishes. Suitable for marinating meat and fish semi-finished products.

Recipe number 4

Another variation of the popular sauce. Adjika is raw, the recipe of which does not require heat treatment and consists of traditional ingredients. Vinegar essence is added to them as a preservative. The seasoning is prepared quickly enough. Most of the time is spent on preparing and cleaning vegetables.

For 5 liters of ready-made seasoning you will need:

• tomatoes - 3.5 kg;
• sweet pepper - 1.5 kg;
• hot pepper - 100 g;
• garlic - 150 g;
• salt - 40 g;
• acetic acid 70% - 1 tbsp. l.

For this recipe, it is recommended to peel the tomatoes. To do this, they should be washed, a cruciform incision should be made on the skin. Place in boiling water for a few minutes, then transfer to cold water as soon as possible. The skin comes off very easily. Large tomatoes are cut into quarters, simultaneously removing the seal near the stalk.

Sweet peppers are peeled by removing the stalk and seeds. They are washed, allowed to dry and cut into oblong strips. They do the same with hot peppers. If you want to get a spicier seasoning, then the seeds can not be removed.

The garlic is peeled, all the ingredients, together with the tomatoes, are ground in an electric meat grinder or with a blender. Salt, vinegar are added to the resulting puree, everything is mixed and left for about an hour until the salt is completely dissolved.

During this time, jars are sterilized. Adjika tomato is ready. It is packed up and put into the refrigerator for storage. The workpieces obtained in this way are stored well.

The taste of the product largely depends on the quality of the tomatoes, because all the ingredients remain raw and fully retain their flavor characteristics. Before packing, you can take a sample and, if necessary, make changes. This is often done if the sauce is not salted or, on the contrary, seems too spicy. In this case, you can easily add tomato puree to this volume.

Adjusting the flavor of a raw sauce is easy. But it will become more saturated only after some time.

Preparing a vitamin seasoning recipe for the winter is not at all difficult. And its use in home cooking will saturate any dishes with summer aromas, give them bright spicy notes. Adjika is especially good with hot meat dishes and as an addition to potato side dishes and pasta. Meat and fish semi-finished products are marinated in it, added to soups and vegetable stews. The presence of a universal seasoning in refrigerators greatly simplifies the process of preparing a number of dishes.

Adjika is a hot sauce that came to us from Georgia and Abkhazia. However, Russian adjika bears little resemblance to the traditional one, since it does not include tomatoes. In the usual Russian adjika, just the opposite, tomatoes are the main ingredient and there are many variations on the theme of cooking. And all housewives prepare adjika in their own way: they add onions, carrots, walnuts, horseradish, green apple, etc. to it. I cook adjika according to my grandmother's recipe, and of all I've tried, this recipe is my favorite. This adjika is prepared from fresh meaty tomatoes and sweet peppers, due to which raw adjika is very tasty and aromatic. It is stored in the refrigerator in small jars. Boiled adjika is also very common in our country, which, unlike raw, can be rolled into jars.

And here is a little secret on how to cook the most delicious raw adjika: tomatoes should be taken ground, fleshy, dark red, with a pronounced aroma. Such tomatoes usually ripen in September-October, at which time the most fragrant bell peppers can be found on the market. Adjust the severity of the adjika to taste, adding chili and garlic last.

Ingredients for raw adjika:

• 2 kg of fleshy;
• 1 kg of sweet;
• 300 g;
• 2 chili peppers
• 3 tbsp salt;
• 4 tablespoons Sahara;
• 160 ml 9% vinegar;
• 5 tbsp refined vegetable oil.

Recipe for making spicy raw adjika

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

We propose not to be limited to only one classics with such a variety of ingredients for searing seasonings. Check out our easy proven recipes!

How to cook adjika: 3 rules

Green adjika

Visiting card of Abkhazia. Such adjika is served with many dishes and, of course, with lamb roasted on a spit.

What do you need:

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

How to cook green adjika:

Cut the pepper into small pieces, without peeling the seeds.

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

Add salt, mix and leave to brew for 15–20 minutes.

The incomparable presenter of the program Lara Katsova shared with us her family recipe for adjika, turn on the video!

Russian adjika "Ogonyok"

To borscht, salted bacon with black bread and boiled potatoes with herring - adjika is ideal for traditional Russian dishes. It can be used to make sauces for meat and even dressing for pickle and cabbage soup.

What do you need:

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

How to cook Russian adzhika "Ogonyok":

Hot adjika with basil

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

What do you need:

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

How to cook hot adzhika with basil:

Nut adjika

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

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

How to cook nut adjika:

Peel the bell pepper from seeds, wash and dry the greens.

Cut the stalks of tomatoes.

Chop tomatoes, peppers, garlic, nuts and herbs in a blender or mince twice.

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

Stir and serve immediately!

Gorloder, or Siberian adjika with horseradish

The recipe from Siberia is quite capable of making healthy competition with hot sauces from sunny Abkhazia. The base of the gorloder is a vigorous horseradish root. Suitable for meat and fish dishes, corned beef, and especially for barbecue and homemade grilled sausages.

What do you need:

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

How to cook gorloder, or Siberian adjika with horseradish:

Chop the tomatoes, garlic and horseradish in a meat grinder.

Combine all ingredients, add salt and sugar, mix.

Arrange in sterilized jars, roll up.

Adjika from bell pepper

If you don't like the fiery seasoning, make a lighter version of this sauce with a sweet and sour taste and a light peppercorn. Such adjika goes well with baked or boiled meat, poultry, fish, potatoes baked in foil and fried toasts.

What do you need:

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

How to make bell pepper adjika:

Peel sweet peppers from seeds.

Pass the pepper together with garlic and hot pepper through a meat grinder.

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

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

Adjika with apples

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

What do you need:

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

How to cook adjika with apples:

Peel and grind all vegetables together with herbs in a blender or meat grinder.

Add salt and sunflower oil.

Bring to a boil and simmer for 2.5 hours.

Transfer to sterilized jars and roll up.

Adjika with plums

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

What you need:

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

How to cook adjika with plums:

Peel bell peppers from seeds, plums - from seeds.


Pass the bell peppers, plums, garlic, hot peppers together with the seeds through a meat grinder.

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

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

Add vinegar 2 minutes before the end of cooking.

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

Baked pumpkin adjika

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

What do you need:

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

How to cook baked pumpkin adjika:

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


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

3. Grind all baked vegetables in a blender.

Grind the garlic, lemon and herbs in a blender until smooth.

Combine vegetables with lemon dressing, stir and serve immediately.

Adjika from pickled cucumbers

Are there any pickles left from last year's stocks? Make them hot sauce! The beauty of the recipe is that this adjika can be made in a hurry at any time.

What do you need:

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

How to cook adjika from pickled cucumbers:

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

Pass the garlic through a press.

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

Stir and refrigerate for 1-2 hours.

Let's consider a rather simple and versatile sauce today - this is homemade adjika made from tomatoes and peppers and garlic. You can serve this seasoning with almost any hot dish, be it poultry, meat and fish.

The components present in the seasoning add spice to homemade adjika, respectively, in case of diseases of the digestive tract, it is better to refrain from using it, unless you can try it in a minimal amount.

Homemade adjika can be cooked in two ways: raw and boiled, what kind of sauce to cook - the choice is yours, but there are pluses in the wallpaper options. Cooked adzhika in a raw way retains a greater amount of nutrients, and also has a pronounced pungency in taste, and boiled adzhika is stored longer.

To make adjika more aromatic, in addition to tomato, pepper and garlic, you can add various spices to this dish, for example, cilantro, suneli hops, coriander, as well as dill and other herbs will add interesting taste qualities. In addition, it is important to pay attention to the choice of tomatoes, fleshy varieties should be used, and even overripe tomatoes can be used.

Before preparing homemade adjika, you should take care of rubber gloves, this safety measure should be observed, since hot peppers and garlic can negatively affect the skin of the hands, especially in the presence of microcracks.

Homemade adjika made from pepper, tomatoes, garlic, cooked raw

A similar recipe will appeal to lovers of hot spices. It is necessary to store adjika in the refrigerator, as it will not undergo heat treatment. So, for its preparation, it is important to prepare the following products:

Ripe tomatoes - 3.5 kilograms;
Fresh garlic - 6 heads;
Bulgarian pepper - 1 kilogram;
Granulated sugar - a tablespoon;
Salt - 3 tablespoons;
Fresh horseradish root - 2 pieces;
Hot chili peppers - 2 pieces;
Table vinegar 9% - 2 tablespoons.

First, prepare the fleshy red tomatoes, wash and dry them, after which we cut the tomatoes into four slices, remembering to remove the stalk. Further, when the entire amount is cut, we put them in the refrigerator for half an hour so that all excess juice drains off, since if the adjika is excessively watery, it can become liquid, which will not be good.

Next, let's start preparing the rest of the products. Wear gloves and peel hot chili peppers, remove the seeds by cutting it lengthwise with a sharp knife. Then it is scrolled through a meat grinder along with tomatoes, you can use a food processor or blender.

After that, bell pepper should be prepared, cut into large pieces and passed through a meat grinder or blender. The horseradish root is peeled with a special scraper or knife, after which it is rubbed on a grater, or a convenient food processor is used.

Next, peel the garlic, after which it is passed through a press, the resulting garlic mass is added to the tomatoes and peppers, in addition, sugar and salt are placed in the container. Then add the indicated amount of vinegar. We mix all the components well and leave for three hours at room temperature.

During this period, dry components will dissolve well. After three hours, you can try homemade adjika, after which it must be laid out in prepared glass jars and the container must be closed with a washed nylon lid. Next, the container must be removed to a cool place and used as a fragrant and spicy seasoning.

Homemade adjika made from pepper, garlic, tomatoes, cooked in a boiled way

The next method of making homemade adjika involves heat treatment, that is, the seasoning will be boiled, it is less spicy, unlike the above, but it is stored for a longer time. For this dish, you will need to stock up on the following foods:

Fresh fleshy fleshy tomatoes - 1 kilogram;
Bulgarian pepper - 0.5 kilograms;
Fresh garlic - 200 grams;
Hot chili pepper - 2 pods;
Salt - 3 teaspoons.

The recipe is pretty simple. First you need to wash the tomatoes and peppers, after which the vegetables should be drained. Then they are cut into pieces, after removing the stalk, as well as the seeds from the Bulgarian pepper.

Before peeling hot chili peppers, it is better to wear rubber gloves, after which all the seeds are carefully removed with a knife. Next, you should remove the dry husk from the garlic, after which it is passed through the so-called garlic press.

Next, hot and bell peppers are passed through a meat grinder, the resulting mass is placed in a saucepan. After that, the container is placed on the stove over medium heat; the container should not be closed with a lid, as this will help to slightly boil homemade adjika and it will be thicker.

When all the components begin to boil in a saucepan, the contents should be boiled for twenty-five minutes, stirring occasionally. During this time, the hostess needs to prepare the jars, they are washed and sterilized. We lay out the hot adjika in jars and immediately roll it up with a special machine. Then the container is turned upside down and covered with a blanket until it cools completely. Then remove the seasoning for storage in a cool place.

Try to make homemade adjika from tomatoes and peppers and garlic according to the two recipes presented above, since each of them is quite tasty and aromatic in its own way.

Adjika is a national dish of Abkhaz and Georgian cuisine. It is a pasty spicy seasoning that can be used as a sauce for meat, poultry, fish, vegetables. Usually tomatoes are used for adjika in combination with hot peppers or horseradish. We will tell you how to make a fragrant and spicy tomato adjika.

Adjika is a spicy, vigorous sauce - an excellent addition to meat and vegetable dishes, which is so highly valued by our men. This vegetable masterpiece, like no other, is loved and popular for many decades, and only grows with new ones.

Boiled tomato adjika

Ingredients:

• 3 kg of tomatoes,
• 2 tbsp. tablespoons of sugar
• 1 cup vegetable oil
• 1-2 heads of garlic,
• 0.5 kg of onions,
• 1 kg of red or yellow bell pepper,
• 0.5 kg of carrots,
• 4-5 pcs. bitter pepper
• 2/3 cup wine vinegar
• 2 tbsp. tablespoons of salt.

Cooking method:

1. Pass the tomatoes, bell and hot peppers, onions and carrots through a meat grinder.
2. Wash and peel vegetables.
3. Peel the bell peppers from the seeds, and from the hot pepper, remove only the tails, and leave the seeds - they give additional aroma and pungency.
4. Place vegetables in a thick-walled cauldron, cover with vegetable oil, stir and cook for 1.5 hours from the moment of boiling over low heat.
5. Stir the tomato adjika periodically during cooking to prevent it from burning.
6. Pass the garlic through a meat grinder.
7. Add garlic, salt, sugar and vinegar to the adjika, stir and cook for another 10 minutes. If you add garlic at the beginning of cooking, then its aroma will disappear and you will not get the desired taste.
8. Spread the boiled tomato adjika in prepared jars, cover with nylon lids or roll up if you are going to leave it until winter.
9. Boiled tomato adjika is well stored in the refrigerator.

Ingredients:

• Tomatoes - 1.5 kg;
• Bell peppers - 1.5 kg;
• Chili pepper - 500 gr.;
• Garlic - 400 gr.;
• Salt - 2 tbsp. l.

Cooking method:

1. From the following steps you can find out how to cook. Tomatoes and bell peppers are washed and deseeded. The place of the stalk is cut out in tomatoes.
2. Then peel hot peppers and garlic. Grind vegetables in a meat grinder, and then salt and mix.
3. We put the resulting mass in a jar and send it to the refrigerator to stand there for a day. After this time, you can open and enjoy your work.

Spicy tomato adjika

Ingredients:

• Tomatoes - 1.5 kg;
• Sour apples - 900 gr.;
• Carrots - 400 gr;
• Sweet pepper - 400 gr;
• Garlic - 250 gr;
• Bitter pepper - 7 pods;
• Olive oil - 75 gr;
• Table vinegar 9% - 75 gr;

Cooking method:

1. Wash and seed apples and vegetables and remove the stalk. The top layer of carrots is peeled.
2. Peel the garlic. Vegetables and fruits, grind using a meat grinder, without garlic.
3. Add olive oil, sugar and salt to the resulting mass, cook for 2 hours. Before the end of cooking, add vinegar and chopped garlic.
4. Prepared adjika is placed in pre-pasteurized jars and sealed with lids.

Adjika in Russian "Ogonyok"

Ingredients:

• Tomatoes - 1 kg
• Sweet Bulgarian pepper (preferably red) - 1 kg
• 0.5 kg of garlic
• 1 pack of chili peppers (20g)
• 3 tbsp salt
• Dried parsley root - 100 gr

Cooking method:

1. First, garlic, tomatoes, bell peppers must be twisted in a meat grinder.
2. Then you need to add chili pepper, salt and chopped parsley root, mix and leave for a day, stirring constantly.
3. Arrange in dry, sterile and chilled glass jars, store in the refrigerator indefinitely.

Adjika tomato in a slow cooker

Ingredients:

• Bulgarian red pepper 2 kg
• Tomato 800 g
• Chili pepper 2 pcs.
• Garlic 6-7 cloves
• Garlic 6-7 pcs.
• Salt 2 tablespoons
• Sugar 3 tablespoons
• Vinegar 9%

Cooking method:

1. Wash sweet bell peppers thoroughly, remove seeds and white streaks. Better to use red, orange, or yellow peppers. Of course, this will not affect the taste, but adjika will look more aesthetically pleasing. Cut the pepper into random pieces.
2. We wash the tomatoes. We try to use dense fleshy tomatoes, otherwise the finished adjika may turn out to be too watery.
3. Blanch large and ripe tomatoes. To do this, you need to make several shallow cuts on them with a knife or pierce with a fork. We put them in boiling water for 30 seconds, and then cool quickly. The skin will be easy to remove itself.
4. In peeled tomatoes, remove the tough stalk and cut it into pieces in the same way.
5. Grind the prepared vegetables with a blender or meat grinder. At this stage, we can achieve both the consistency of the puree and leave small pieces for the texture. This is purely a matter of personal preference.
6. Add salt, sugar, ground pepper and vegetable oil to vegetables.
7. We transfer the mixture to a slow cooker, close the lid and turn on the stewing mode for 1 hour.
8. While there is time, we sterilize the jars. Here you can cheat and put them in a preheated oven or microwave for 10 minutes. In the latter case, pour a little water into the jars so that it does not burst. But you can use the traditional method and warm them up in a water bath until condensation forms.
9. Leave the jars to cool and dry on a clean towel. And don't forget about sterilizing the caps.
10. Peel the garlic. Young garlic is not only more aromatic, but also sharper than ripe, so we focus on our taste.
11. We also rinse hot peppers. Remember that the pungency depends not only on the type of vegetable, but also on whether we leave or remove the seeds. Everything is very individual here, so we adjust the severity ourselves.
12. Chop the garlic and pepper with a sharp knife. If we are making a large amount of adjika, you can use a blender.
13. When the mixture from the multicooker is stewed enough, add hot pepper, garlic and vinegar to it.
14. We turn on the extinguishing mode again, but now for only 20 minutes. We look at the density of the future adjika. If the consistency suits us, close the lid again. And if the tomatoes turned out to be watery and there was a lot of liquid, we leave the lid open.
15. Adjika is ready, now we carefully taste it: you may need to add a little more salt or spiciness.
16. When the taste is evened, we transfer the adjika into sterilized jars with a clean spoon so that as little air as possible remains on top. Close with a lid and leave to cool completely at room temperature.

Caucasian tomato adjika

Ingredients:

• ripe tomatoes, fleshy - 1.5 kg;
• garlic - 3 large heads;
• bitter red pepper - 2 pcs.;
• granulated sugar - 1 tbsp. l .;
• salt - 1 tbsp. l .;
• parsley, dill, cilantro - medium bunch;
• ground coriander - 1 tbsp. l .;
• refined sunflower oil - 100 ml;
• vinegar 5% - 50 ml.

Cooking method:

1. Wash all vegetables. Cut the stalks of the pepper, remove the seeds.
2. Although the pepper is not very hot, you need to work with gloves, because its juice will eat into the skin of your hands for a long time, and at the slightest touch on your face you will feel a burning sensation.
3. Peel the garlic. Rinse the cloves with cold water.
4. Cut the tomatoes into several pieces, at the same time cutting out the stalks.
5. Twist them through a meat grinder.
6. In another bowl, twist the garlic cloves and red pepper through a meat grinder.
7. By the way, this adjika turns out to be moderately spicy. If you want to add spice, use chili peppers instead of red peppers. Pour the tomato mass into the multicooker bowl.
8. Lower the lid. Set the "Extinguishing" program for 2 hours. Click the "Start" button.
9. Do not be intimidated by the duration of the cooking.
10. Braising in a multicooker takes place in a gentle mode, it will not affect the quality of the product.
11. Stir the tomato puree periodically with a special spoon while stewing. After about an hour, add salt and sugar to the puree.
12. Pour in sunflower oil. Mix well.
13. Put the lid back on the multicooker and continue stewing. Chop the herbs.
14. Pour it into a bowl half an hour before the end of cooking, adding also ground coriander.
15. At the very end of cooking, pour in the vinegar.
16. While your adjika is cooking, wash the baking soda cans, then rinse them with hot water. Put the jars in a cold oven on a wire rack, set the temperature to 150-160 °.
17. Sterilize for 20 minutes. Put the lids in a pot of water and boil.
18. Take the cans out of the oven and leave them upside down on the table.
19. When the signal notifies you of the end of extinguishing, open the lid of the multicooker.
20. Pack boiling adjika in jars.
21. Close with screw caps.
22. Leave the jars of adjika upside down until they cool completely, carefully wrapping them with a blanket.
23. Then remove the homemade adjika in a cool place.
24. From this amount of products, you will get two 800 g jars of delicious, very fragrant adjika.

Adjika bitter with tomatoes

Ingredients:

• ripe red tomatoes - 2.5 kg
• bell pepper sweet - 500 g
• sweet and sour apples - 500 g
• carrots - 500 g
• parsley - 50 g
• dill greens - 50 g
• hot red pepper - 75 g
• garlic - 120 g
• vegetable oil - 250 g
• salt - vinegar to taste 9% - 2 tablespoons
• ground black pepper - to taste

Cooking method:

1. We take peppers and apples, wash them well, remove the twigs and core, then cut into slices.
2. We also wash the tomatoes and cut them into six approximately equal parts.
3. We clean the carrots, wash and cut them into small pieces.
4. We pass all the ingredients through a meat grinder, except for herbs.
5. Add the required amount of vegetable oil, salt and black pepper to taste, as well as vinegar, mix everything thoroughly so that the mass is as homogeneous as possible.
6. We put everything in a saucepan and cook for two hours over low heat.
7. We wash and cut the greens, add them at the very end of cooking.
8. Pour adjika into clean dry jars and sterilize for 20 minutes in boiling water.
9. We roll up the cans with lids using a special machine, then turn them upside down and wrap them in a thick cloth, blanket or towel, and after they have cooled completely, we send them to the cellar or pantry for subsequent storage.

Adjika tomato for the winter

The recipe for adjika "Ogonyok" for the winter from tomato and pepper can be gleaned from many sources, but the recipe that was prepared back in the middle of the last century is the most delicious.

Ingredients:

• Fresh and firm tomatoes - 1 kg;
• Horseradish root, garlic and hot pepper 50 g each;
• Salt, sugar and vinegar 20 g each.

Cooking method:

1. The cooking technology is simple.
2. Since in the last century, electrical household appliances were a rarity, everything was twisted with a mechanical meat grinder.
3. It should be noted that it was precisely this fraction of chopped vegetables that was most suitable for harvesting.
4. Therefore, in order to repeat the classic recipe for adzhika "Ogonyok", it is better to use a meat grinder.

Adjika with tomato without cooking

Ingredients:

• Sweet red pepper - 2 kg
• Bitter capsicum - 6 pcs.
• Garlic - 2 heads
• Salt - 2 tablespoons
• Vinegar 9% - 3 tablespoons

Cooking method:

1. We will prepare all the necessary ingredients for making adjika. It is very important to choose all the foods correctly, especially hot chili peppers. When choosing it, pay attention to density and aroma. The same applies to bell peppers, which are better to take the freshest and crispest. Pick up sweet, rich red tomatoes.
2. First of all, we wash all purchased tomatoes in cold water, then cut them in half with a sharp knife, remove the stalks. You should not use overripe or even slightly spoiled vegetables for cooking adjika.
3. We send all the bell peppers to a clean sink, fill it with water and rinse thoroughly. Now, with a small knife, carefully cut out the stalk from each fruit along with the seeds. Gently rinse the red hot pepper, it is best to do this all with gloves. We also peel the garlic.
4. All prepared ingredients must be passed through a meat grinder in portions, all chopped vegetables are put into a deep saucepan, and the specified amount of salt is added there. Cover the pan with a lid or a clean thin cloth, and then leave to ferment for the next 3-4 days.
5. Every day, two or three times, gently stir the adjika in a saucepan. Wash the jars thoroughly with soda and then sterilize, pour the infused fragrant adjika into them and tighten the lids tightly. We send cans of adjika for storage in the refrigerator. Homemade adjika "Ogonyok" is ready for the winter without cooking.

Caucasian adjika from tomato

Ingredients:

• Tomatoes - 3 kg
• Red bell pepper - 300 g
• Carrots - 150 g
• Sour apples - 150 g
• Garlic - 180 g
• Bitter pepper - 1 small pod
• Vegetable oil - 1/3 cup
• Ground coriander - 1 tsp
• Ground allspice - 1/2 tsp
• Parsley and dill - 1/2 bunch each
• Salt - 2-3 teaspoons
• Sugar - 1 teaspoon

Cooking method:

1. Ripe fleshy tomatoes (cream is well suited), sort out, wash thoroughly and cut into pieces that are convenient for grinding in a meat grinder. My tomatoes were small, so I only cut them in two. Cut out the attachment points of the stalks.
2. Apples, bell peppers and my carrots. We peel the carrots, remove the seeds from the bell pepper, and the seed box from the apples. I think that these explanations are superfluous, but I made them just in case, for completely inexperienced cooks. Cut into pieces.
3. Peel the garlic, wash the fresh herbs and dry them slightly. I also wash the hot pepper and remove the seeds. How much hot pepper to take depends on the taste and pungency of this very pepper, so try the pepper before adding it to the adjika, if you don't want it to be too vigorous. If the pepper is pickled, then you can add not the whole pod, but half.
4. Now we begin to gradually grind all the prepared ingredients in a meat grinder. First, we pass the tomatoes through a meat grinder.
5. When all the tomatoes are mashed, pour it into the multicooker bowl, turn on the Frying or Baking mode for 1.5 hours. We do not close the lid so that excess moisture leaves better. Let the tomato puree boil well.
6. And we ourselves continue to work with the meat grinder: we scroll apples, carrots and bell peppers. Set aside, covering with a lid.
7. Grind the garlic, hot peppers and herbs. Close it carefully so that the aroma does not fade away. We don't need a meat grinder anymore, it can be disassembled and washed.
8. When there are several minutes left before the end of the regime, and the tomato mass has boiled away more than half, add scrolled apples, carrots and bell peppers to the adjika. Let it boil.
9. Then pour in vegetable oil. I don't like it when there is too much oil in adjika, so I add a third, or even a quarter of a glass.
10. We start the multicooker again for another 1 hour, but already in the Quenching mode. At the same time, I do not close the lid either, so that the adjika in the multicooker turns out thicker. Occasionally it will not hurt to stir the adjik.
11. Add sugar, salt, allspice, coriander to the garlic with herbs.
12. Add this mixture to adjika 15-20 minutes before the end of cooking.

Classic adjika for the winter

Ingredients:

• Tomatoes - 1.5 kg;
• Bulgarian pepper (of any color and variety) - 2-3 large pieces;
• Apples of the Antonovka variety (or any other sour variety) - 2 kg;
• Garlic - 1 large enough head;
• Salt to taste;
• Greens to taste - cilantro, parsley, dill, lovage, celery (a bunch of each or in any other combination);
• Spices: peppercorns and powder, cloves, paprika, oregano, bay leaf.

Cooking method:

1. We wash vegetables, apples and greens thoroughly.
2. Let it dry, or wipe it dry with a kitchen towel or microfiber cloth.
3. We clean the peppers from the stalk and seeds. Cut into strips first, then into cubes. Grind in a blender or meat grinder.
4. We place the resulting mass in the multicooker bowl.
5. Pour boiling water over the tomatoes for a minute, peel them off. Grind in a blender or meat grinder.
6. Add to the bowl with the peppers.
7. Peel the apples.
8. Cut into wedges.
9. Grind in a blender or mince.
10. Chop herbs and garlic.
11. After combining all the ingredients in the multicooker bowl, add spices and simmer for 1.5-2 hours on the program.
12. During this time, sterilize and dry the jars with lids, prepare the tool for rolling.
13. After the time has elapsed, pour the adjika into the jars, pasteurize as needed, putting it in boiling water for a while right in the jars, or in the oven. Roll up canned food.

Homemade tomato adjika

Ingredients:

• tomatoes - 2.5 kg
• carrots - 1 kg
• bell pepper - 1 kg
• apples - 1 kg
• sugar - 1 glass
• salt - 1/4 cup
• vegetable oil - 1 glass
• vinegar 9% - 1 glass
• garlic - 300 gr.
• chili to taste

Cooking method:

1. All vegetables are washed and cleaned. Naturally, we remove cores from apples, from peppers, partitions and seeds. After that, chop the vegetables in turn. You can use a meat grinder or blender here. It turns out quite finely with a blender, so I prefer an electric meat grinder.
2. Put the chopped vegetables in a large saucepan, bring to a boil and simmer for about 1 hour.
3. Pour sugar, salt, vegetable oil and vinegar into the vegetable mass
4. Finely chop the garlic (you can also pass it through a meat grinder), and also add to the almost finished adjika
5. For spiciness, add hot pepper if desired and to taste. We love sharper, since adjika.
6. Cook for another 5 minutes and place in sterilized jars.

Raw tomato adjika

Ingredients:

• tomatoes - 1 kg
• bell pepper - 2 kg
• garlic - 200 gr.
• red hot pepper - 250 gr.
• vinegar 9% - 200 gr.
• sugar - 5 tbsp. l.
• salt - 5 tbsp. l.

Cooking method:

1. All vegetables are washed, cleaned and chopped with a blender.
2. Chop the garlic.
3. Pass tomatoes, sweet and hot peppers through a blender
4. Peel the tomatoes, sweet and bitter peppers, cut into pieces and grind them using a meat grinder or blender. Tomatoes, bell peppers, hot peppers, onions and apples are passed through a meat grinder. Sometimes it happens that hot pepper is difficult to grind in a blender, gets stuck - add to it a few tomatoes and the process will go easier
5. Finally, add sugar, salt and vinegar.
6. We mix everything well and put it in sterilized jars.
7. You can store such adjika and any other utensils, but then it will be stored much less. With tomatoes and ajika bell pepper, I do not risk storing for more than a month without sterilization - it can ferment. Read more:
8. Spicy, of course, adjika turns out, because here we will add hot peppers, horseradish, and vinegar. But in my family they love spicy food, so we also cook scalding adjika. In the end, you can always determine the amount of hot peppers, horseradish and vinegar yourself to get the pungency and acidity that are comfortable for your stomach.

Simple adjika for the winter

Ingredients:

• tomato, 2 kg
• carrots, 3 pieces
• bell pepper, 1 kg
• hot pepper, 5 pieces
• garlic, 7 cloves
• sugar, 2 tbsp. l.
• salt to taste
• greens to taste
• vegetable oil, 1 stack.

Cooking method:

1. Wash all vegetables.
2. Cut the tomatoes into 2 or 4 pieces, cut off part of the stalk.
3. Peel sweet and hot peppers from seeds and stalks.
4. Peel the carrots and cut into small pieces.
5. Finely chop the garlic and herbs with a knife.
6. Grind all vegetables in a meat grinder or chopper.
7. Pour vegetable oil into a saucepan, add all vegetables, except for garlic, herbs and spices.
8. We put on the stove, bring to a boil, reduce the heat and stir constantly, cook to the desired density (let the excess liquid evaporate)
9. When the mixture is brought to the desired density, add herbs, garlic, spices and cook for another 10 minutes.
10. We pour the finished mixture into sterilized jars, twist it, wrap it up until it cools completely.