Adjika is a national dish of the Abkhaz and Georgian cuisines. 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, has been 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 are ground 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. Divide into 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 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 multicooker, 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 you will feel a burning sensation at the slightest touch to your face.
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. Place 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. Remove the cans from the oven and leave them upside down on the table.
19. When the signal notifies you about 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 thoroughly, 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 this fraction of chopped vegetables that was the 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 its density and aroma. The same applies to bell peppers, which are better to take the freshest and crispest. Pick up sweet, deep 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 it 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 present 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 grind all the prepared ingredients in a meat grinder step by step. 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 until 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 do not 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 on the Quenching mode. At the same time, I do not close the lid, so that the adjika in the multicooker is 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;
• Bell peppers (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 it 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. Wash all vegetables, peel and grind 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 with a meat grinder or blender. Tomatoes, bell peppers, hot peppers, onions and apples are minced. 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 yourself determine the amount of hot peppers, horseradish and vinegar 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. Pour the finished mixture into sterilized jars, twist it, wrap it up until it cools completely.

Adjika for the winter - recipes for a spicy, delicious homemade seasoning

Adjika prepares for the winter in our family without fail. Cooking this hot seasoning is always creativity. Although you know what to mix and in what proportions, you still want to add at least some “zest” to the recipe every year.

Everyone naturally knows such a recipe as tomato adjika. Is this probably considered a classic option? There is . But in fact, the most correct, primary version of this seasoning, generally without tomato. Who knew? I myself have just learned that Abkhazian adjika is cooked without tomatoes.

Therefore, I decided to paint here a variant of cooking adjika from tomatoes and a recipe for Abkhaz hot seasoning. That and that adjika for the winter will be with garlic.

It is very tasty and healthy at the same time, especially with the onset of cold autumn and winter days.

Recipes:

Adjika for the winter from tomatoes with garlic - homemade recipe with cooking

Quite an interesting option, there are several nuances.

Classic Adjika recipe - ingredients:

• 2 kilograms of peeled red bell pepper,
• 10 pieces of medium tomatoes,
• four pods of bitter red pepper,
• 200 g of peeled garlic,
• 100 g sugar
• 100 g of refined sunflower oil,
• a tablespoon of salt.

Homemade adjika - cooking

Bell pepper, wash well and remove seeds.

Important! When we buy pepper, we take it with a margin, that is, the recipe indicates the net weight - 2 kg., Respectively, you need to buy, about 2.5 kilograms.

Pepper is better to buy a bright red color, then adjika will acquire a rich, red color, stimulating the appetite.

We cut off the leg of the bitter pepper, and leave the seeds inside the seeds, I will give the adjika beauty and aroma.

We clean the garlic.

Important! It remains to prepare the tomatoes, they need to be peeled.

In order to quickly and efficiently remove the skin from a tomato, you need to boil water in a saucepan.

We make an incision crosswise on the tomato (prepare a sharp knife ...).

We put the tomato in boiling water, hold it for about a minute, take it out and check if the skin is easily removed, then we remove it all. In this way, we can easily peel all the tomatoes.

All prepared vegetables: bell peppers, tomatoes, garlic and bitter are passed through a meat grinder.

Add sugar, salt and vegetable oil to this total mass and mix well.

We send adjika to the fire, it will boil and cook for 30 minutes over medium heat, stirring occasionally.

At this time, we prepare sterilized jars.

Half an hour has passed, we pour the adjika into the jars, still boiling. Close with lids and roll up. We turn over, all the banks and see if they are leaking? Cover with a towel and leave in this state until it cools completely.

We take it to where you have a warehouse with blanks. Now adjika has replenished it for the winter.

By the way, when pouring into cans, a certain amount of the workpiece remains. I advise you to take a piece of bread, spread it with already cooled adjika and take a sample with pleasure. The taste should please you.

If you are a true connoisseur of the spicy Abkhazian seasoning, and if your winter feast is not complete without it, then you definitely need to know how to cook it correctly. After all, this is a responsible process and, in its own way, creative: how much soul you put into it, your family or guests will honor it with the same appetite.

Well, if you are not yet familiar with this universal spicy adjika made from garlic and pepper, then you definitely need to learn how to cook it correctly.

Ingredients for Abkhaz Adjika

• Hot peppers - 25 medium peppers
• garlic - two heads
• salt - 1.5 tablespoons maybe less (tastes ...),
• zira - 1.5 - 2 tablespoons l.,
• coriander seeds - 3-4 tablespoons
• dill seeds - one tbsp. l.
• hops-suneli 1.5 - 2 tbsp. l.

Cooking real adjika does not take a lot of time, all manipulations with vegetables will cost you a maximum of half an hour.

Step number 1

Prepare cooked vegetables. Peel the garlic. Wash the pepper, remove the seeds. Cut into medium pieces. Send everything to a blender and grind until smooth. If not, then use a meat grinder. You will have to tinker with it, but it will not affect the quality.

Step number 2

Place a dry skillet over medium heat. When the pan is a little hot, add the cumin seeds and coriander. Be sure to watch so that they do not burn. The moment you feel the aroma coming from the spices, remove the pan from the heat and transfer the contents to another container. Calcining seeds and various spices in a pan will give adjika a completely different aroma, giving an impressively piquant taste.

Step number 3

After the heated seeds have cooled, send the dill and hop-suneli seeds to the coffee grinder for 10 seconds. And then add all the spices to the garlic and pepper. Salt all this mash and mix well.

Adjika is ready for the winter!

Can be arranged in banks. A good option is small, two hundred gram jars.

Warning if you use the seasoning right away! The next few days, pepper adjika will be very spicy, do not overdo it carefully, but after a while it will become soft, which means it is quite ready for use.

Enjoy. Bon Appetit!

Adjika for the winter raw - without cooking (video)

The benefits and harms of adjika

Let's start with the benefits. Adjika is a storehouse of vitamins that are so necessary for us in the cold season. It activates the production of gastric juice, which causes an increase in appetite and promotes better digestion of food. The metabolism is also normalized. It contains hot steam: hot peppers and garlic. They kill many pathogenic bacteria. If you take pepper, then it has a high bactericidal effect, therefore it is indicated for people with intestinal disorders.

As for garlic, its benefits cannot be overestimated. Garlic cloves contain allicin, which in turn kills viruses, worms, harmful bacteria, and even fungal diseases. It is indispensable for maintaining a normal, elastic state of blood vessels and has a beneficial effect on the heart. If you delve further into medicine, then garlic prevents the development of cancer, diseases of the prostate, and oral cavity, intestines. And most importantly, garlic protects against vampires (just kidding ...).

Adjika is advised to use to prevent respiratory, viral infections, because it directly helps to boost immunity.

But there are a number of contraindications in which you should not get carried away with it. You should not use the seasoning for nursing mothers, people who have gastritis or ulcers, and it is also not suitable for everyone with liver or kidney problems. But there should always be a measure in everything.

Cook for health, do not be afraid to make changes to recipes, this is a creative business. Adjika for the winter, be it from tomatoes or from zucchini, otherwise in Abkhazian, only with hot pepper and garlic - it's always delicious.

Good luck and all the best!

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.

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 this recipe does not use vinegar or citric acid. These are preservatives that are commonly used in preforms to prevent fermentation in rolled cans.

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, in contrast to the classic, 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 the 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 them 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 the 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 a pungency. 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 the tails of the pepper only.

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, the 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 the recipe for yourself that you liked.

Thank you for your attention.

As you know, real adjika came to us from Georgia itself, which is a thick and rather spicy mass. It is prepared from vegetables such as sweet peppers and chili, with the addition of certain spices. But cooked in Russia, it bears little resemblance to the traditional one, because in its composition, the main ingredient is tomatoes.

Of course, everyone prepares it in their own way, including onions, carrots, walnuts, green apples, horseradish and so on. Personally, I love to cook this piece according to my grandmother's recipe, as well as because it is my favorite one. It must include fresh meaty tomatoes and sweet peppers, due to which raw adjika comes out very fragrant and tasty. You need to store it in the refrigerator, in small jars. Of course, boiled adjika is also common in our country, which, unlike raw, needs to be rolled into jars.

So, in today's article, we will consider recipes for homemade adjika, which turns out to be really very tasty and aromatic. Just grab it, cook it and try it yourself! Well, if the topic of canning is already on, then you will definitely like it!

Adjika, cooked without boiling, turns out to be quite hot and similar to pasta. It is a red-orange seasoning with salt, various herbs and garlic. In principle, it is not at all difficult to prepare it, despite this, it can easily complement many dishes.

Ingredients:

• Tomatoes - 2 kg
• bulgarian pepper - 0.5 kg
• chili pepper - 3 pcs
• garlic - 5 heads
• sugar - 1.5 cups
• hops-suneli - 1 tsp
• vinegar 9% - 1/2 cup
• salt to taste.

Cooking method:

First of all, we wash all the vegetables in water. For bell pepper and chili, remove the stalk, and leave the seeds, cut them together with the tomatoes into medium pieces. We also peel the garlic and use a blender or meat grinder to grind all the chopped vegetables.

Now we shift the finished adjika into clean jars, close the lids and put it in the refrigerator. This is a completely easy way of preparing adjika, without cooking.

How to cook horseradish adjika at home

Properly prepared, a savory appetizer goes well with many side dishes. It is prepared from ingredients such as tomatoes, horseradish and garlic. It is very easy to prepare it.

Ingredients:

• Tomatoes - 2.5 kg
• sweet pepper - 1 kg
• chili pepper - 3 pcs
• horseradish root - 4 pieces
• garlic - 3 heads
• vinegar - 1.5 tbsp. l
• vegetable oil - 1 tbsp. l
• sugar - 2 tbsp. l
• salt to taste.

Cooking method:

We wash all vegetables in running water. Remove the stalk from sweet pepper and chili, leave the seeds, they do not need to be removed. We twist in a meat grinder: tomatoes, sweet peppers and chili, peeled garlic and horseradish.

Then add vinegar, vegetable oil, sugar, salt to taste to the twisted mass and mix everything well. Pour the resulting mass into sterilized jars, close the lids and store in the refrigerator.

Cook and eat to your health!

How to cook adjika with apples

This piece with apples is best served chilled on the table. It goes well with both first and second courses, and even simple sandwiches.

Ingredients:

• Tomatoes - 1 kg
• onion - 200 gr
• apples - 200 gr
• bulgarian pepper - 400 gr
• garlic - 100 gr
• sunflower oil - 150 ml
• bitter pepper - 2 pcs.
• vinegar 9% - 2 tbsp. l
• sugar - 2 tbsp. l
• salt to taste.

Cooking method:

We wash all vegetables except garlic, peel and cut into rather large pieces.

After the contents of the pan boil, reduce the heat to low and cook for one hour. After this time, add the garlic passed through a press, salt, sugar, vinegar and continue to boil for another hour.

Now we transfer hot adjika over sterilized jars, twist the lids with scalded boiling water and leave to cool completely.

From the indicated ingredients, I got, like this, three jars of 480 ml.

Homemade adjika with tomatoes and garlic, no bell pepper

If you suddenly decided to make adjika, but for some reason you did not have bell pepper, do not be discouraged. After all, this blank can be prepared without it. Of course, the taste will be slightly different, but the cooking process will be easier.

Ingredients:

• Tomatoes - 1.5 kg
• bitter red pepper - 400 gr
• garlic - 300 gr
• vinegar - 2 tablespoons
• hops-suneli - 1 tbsp. l
• coriander - 1 tbsp l
• dill - 1 tbsp. l
• salt to taste.

Cooking method:

Rinse the tomatoes in water and cut into medium slices. Then we twist them together with peeled garlic and hot pepper together with seeds in a meat grinder. Then we transfer the entire mass to a large saucepan, add all the necessary spices into it, pour in the vinegar and add salt to taste.

We put on low heat, stirring, bring to a boil and put in sterilized jars, wrap with lids, and leave to cool completely.

After the adjika in the jars has completely cooled down, we put them in the refrigerator for storage.

A simple recipe for homemade adjika without preservation (video)

Bon Appetit!!!

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.

To prepare, 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. The result is a delicious, aromatic, not too evil seasoning that 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, preserves 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. Tomatoes do not have to be peeled, 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 used for soups and 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 enough. 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 the aromas of summer, giving 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.