Adjika from green tomatoes for the winter. Step by step recipe with photo

10.10.2019 Pasta, pasta, dumplings

Adjika is a spicy sauce that is served, as a rule, with meat snacks. The classic recipe consists of red tomatoes, sweet and hot peppers, garlic and salt. However, cooked from green tomatoes without cooking, it is no less healthy and tasty. In addition, it looks very unusual and you do not need to cook it. Be sure to try this original raw adjika recipe without cooking.

This recipe is considered the most savory. In the East, this sauce is served with dairy dishes. Red is preferable to meat, fish, vegetables. Use it both in raw and boiled form. It should be noted that if the mixture is boiled, it will become much sharper, so you should pay attention to such products as garlic and hot peppers. Before cooking, be sure to protect your hands from the irritating effect of burning ingredients.

Ingredients:

Green tomatoes - 2.5 kg
Garlic - 150 - 170 g
Hot pepper - 50-70 g
Horseradish - 100 g
Salt - 25-30 g
Sugar - 15 g

Step by step photos how to cook a recipe:

Wash the tomatoes, peel the garlic and horseradish. Put the vegetables in a pot or bowl to dry.

Cut the tomatoes into small pieces, remove the stem.

Grind tomatoes and other ingredients in a meat grinder with a medium knife. It turns out a thick and very aromatic mass. Add sugar and salt.

Put the finished adjika in dry jars, close and put in the refrigerator for storage.

The sauce is quite spicy and aromatic.

It is stored for a long time (until the New Year), because pepper, horseradish and garlic protect against the development of microorganisms.

Tasty preparations for the winter!

Adjika - Georgian or Abkhaz hot seasoning, which is prepared from bitter pepper, a mixture of herbs, nuts and garlic. Oddly enough, but the traditional recipe does not include tomatoes. They began to add much later, as an option for the preparation of sauce.

Translated from Abkhazian “adjika” sounds like “adjikstatstsa”, which means “salt with something”. The fact is that, according to one version, we owe the appearance of seasoning to shepherds who grazed sheep high in the mountains. To animals ate more and gained weight, they were given salt. At that time, it was considered a great value and shepherds were given out in small portions. To prevent them from using expensive seasoning, sheep owners mixed salt with bitter pepper. However, the shepherds found a way out - spicy herbs and garlic began to be added to the finished mixture.

You can use it as a separate seasoning for dishes, as well as in the form of dressing in soup, marinade for meat, vegetables.

A modern recipe includes several other ingredients. Mistresses prepare a burning mixture of tomatoes, sweet and bitter peppers, garlic. Of course, it’s difficult to call it real, but it is also very tasty.

This seasoning can be attributed to light aphrodisiacs, since garlic and hot peppers dilate blood vessels, invigorate and increase sexual strength. In addition, it increases appetite, improves blood circulation, and strengthens the body's defenses.

It should be noted that it is not recommended to use it for those who suffer from diseases of the gastrointestinal tract, gastritis, as well as pregnant women and children.

The calorie content of the sauce is small - only 62.1 kcal / 100 g. The nutritional value is: protein - 1.3 g, fat - 2.98 g, carbohydrates - 7.9 g.

Despite such a low calorie content of the finished product, it should be borne in mind that adjika increases appetite, so there is a possibility of overeating the main dish.

As a rule, it is cooked with red tomatoes. However, it often happens that a lot of green or immature tomatoes remain in the garden. They can also be "allowed" to prepare the sauce. In this case, you get the option of green Georgian adjika - ahushuajika.

Rate the recipe

If this season brought you an abundance of tomato harvest, then do not rush to let them all cook, choose another sauce to replace, for example, aromatic adjika - the best company of meat dishes and an indispensable ingredient for many Georgian dishes.

Adjika from green tomatoes for the winter - recipe

Ingredients:

tomatoes (green) - 1.2 kg;
apples - 240 g;
sweet pepper - 240 g;
chili pepper - 2 pcs.;
garlic cloves - 6 pcs.;
dill, cilantro, parsley, basil - 1/2 bunch each;
granulated sugar - 25 g;
vegetable oil - 175 ml;
apple cider vinegar - 15 ml.

Cooking

Before preparing adjika from green tomatoes, it is better to cut and scald the fruits, and then peel them. A similar technique will make the sauce more uniform. Grind tomatoes with apples and peeled sweet pepper. Hot peppers are not necessary to clear seeds, but only if you want to make a really hot sauce. Put the mixture of peppers, apples and tomatoes on the fire and cook, not forgetting to mix, for about half an hour.

In the meantime, chop the greens or pass it through a meat grinder immediately along with peeled garlic cloves. Add greens to the sauce, pour sugar afterwards, season everything with vinegar and oil, boil again and pour into jars, after sterilizing them first. If you do not plan to cook adjika from green tomatoes for the winter, then it is enough to cool the finished sauce and fill it with any clean container.

Adjika from green tomatoes without cooking

Ingredients:

green tomatoes - 1.2 kg;
sweet pepper - 1.2 kg;
chili pepper - 1 pc.;
garlic cloves - 10-12 pcs.;
vinegar - 165 ml;
granulated sugar to taste.

Cooking

Armed with a blender, mashed tomatoes and sweet peppers together. Free the chili from the seeds and add it to the sauce along with the garlic cloves. Re-grinding the sauce, add it with vinegar, sugar and salt. Spicy adjika made from green tomatoes will work in the role of a preparation for the winter, because, despite the lack of heat treatment, it has preservatives like salt and vinegar to help maintain freshness for a long time.

Ingredients:

Cooking

Prepare all the ingredients: rinse and peel the tomatoes, remove seeds from both types of peppers, remove the shell from the garlic cloves. Pass all prepared ingredients through a meat grinder along with horseradish roots and put adjika on the fire for half an hour. Top up the sauce with vinegar, sugar and salt, and then pour over and roll over.

Unusual snack for the winter from green tomato - adjika "Obesenie". Today I will share some recipes for its preparation.

Adjika from green tomatoes for the winter through a meat grinder

The first recipe for lovers of cooked adjika from green tomatoes for the winter through a meat grinder, which is cooked without garlic, which is quite unusual for this dish.

We will prepare:

2 kilograms of unripe tomatoes;
200 grams of hot pepper;
A bunch of parsley;
A tablespoon of dry adjika;
A teaspoon of ground black pepper;
Dessert spoon of hops-suneli;
A tablespoon of salt;
A third of a glass of sugar;
50 milliliters of vinegar;
70 milliliters of sunflower oil.

My tomatoes, cut into quarters.

We free the washed peppers from seeds and stalks, rinse the parsley.
Pass the prepared vegetables through a meat grinder. Bring the vegetable mixture to a boil, add the remaining ingredients, stir, and continue cooking for half an hour.
During this time, you should take a sample and bring the appetizer to taste. Someone likes sour or sweeter, and someone does not seem to have enough salt or spices.
We lay out the ready-made burning adjika in small, sterile jars. Twist, cool.

Preservation is well stored not only in the basement, but also in room conditions.

Raw adjika

And this is a recipe for Georgian cuisine, in which adjika is cooked without cooking.

Prepare:

3 kilograms of unripe tomato;
200 grams of garlic;
100 grams of hot pepper;
100 grams of horseradish;
A bunch of dill;
A tablespoon of salt;
Dessert spoon of sugar.

We clean the vegetables and greens, let them dry.

A winter snack from a tomato with horseradish and hot pepper with garlic and herbs is cooked by turning everything in a meat grinder.
Pour in salt and sugar.
Mix until they are completely dissolved.
We lay out the finished sauce in dry, sterile jars, roll up, store in a cool place.

Adjika recipe from green tomatoes with garlic and pepper "Unification"

Adjika recipe from green tomatoes with garlic and pepper is my favorite. It just cooks, but has an amazing taste. The appetizer is moderately spicy and savory.

We will need:

2 kilo tomatoes;
3 kilos of sweet pepper;
Large head of garlic;
3 pieces of hot pepper;
A bunch of green onions;
A glass of vegetable oil;
A glass of vinegar;
A glass of salt;
Half a glass of sugar.

How to cook:

We chop the washed, prepared vegetables, boil for an hour over low heat, stirring occasionally.
Then add the remaining products, simmer another 25 minutes. We try, bring to taste.
Pour the finished sauce into sterile, dry jars, twist.

The snack turns out - just lick your fingers. It is stored very well.

Advice! Tomatoes should be taken not quite green, but milk ripeness. Then the blanks are tastier.

Fragrant seasoning

I offer a fragrant seasoning of tomato and garlic for the winter - a simple recipe that does not require heat treatment.

Paul a kilo of green tomatoes;
2 heads of garlic;
Half a bunch of parsley.

1 coffee spoon of dried herbs:

Cilantro, dill, basil;
A teaspoon of a mixture of Italian herbs;
A teaspoon of ground coriander;
A pinch of nutmeg;
A teaspoon of a mixture of peppers;
1.5 dessert spoons of salt.

Washed and dried fruits, herbs, peeled garlic are twisted. Mix the vegetable mixture with the dry ingredients. Stir it thoroughly, let it brew for an hour. Mix again, pour into sterile jars, twist, put in the refrigerator.

Adjika from green tomato with apples

I offer a very tasty sauce, just a jumble - adjika for the winter from green tomatoes with apples. So it is called at our place, and I will share this recipe.

It is necessary to prepare:

Paul kilo of tomatoes;
2 carrots;
2 pieces of bell pepper;
3 apples
Head of garlic;
50 milliliters of vegetable oil;
50 milliliters of vinegar;
Dessert spoon of salt without top;
A teaspoon of sugar.

My vegetables, tomatoes cut in half.

We scrape the carrots, release the pepper from the seeds and the stalk, remove the seed box from apples, and peel the garlic. We twist everything.
The resulting mass of salt, sweeten, pour oil.
Stir, boil for a quarter of an hour with a slow boil. Then pour vinegar, mix, stew the same amount.
I pour the hot, delicious sauce into clean, dry jars, roll it up.

Cover with a blanket, let cool.

Sauce with apples

Prepare:

2.5 kilograms of unripe tomatoes;
A kilogram of apples;
A small bunch of dill, parsley;
A bunch of cilantro;
3 carrots;
2 hot peppers;
A kilogram of bell pepper;
150 grams of garlic;
200 milliliters of apple cider vinegar;
A glass of vegetable oil.

Washed and peeled vegetables, apples scroll.

We wash the greens, let dry, finely chop.
We mix greens with vegetable mass, salt and put on the stove. The sauce should be cooked at a slow boil for fifty minutes.
Then pour vinegar, oil, stir well, bring to a boil.
We lay out the workpiece in sterile jars, roll up.

Adjika with green tomatoes and apples turns out to be very tasty, fragrant and moderately spicy.

Adjika from red and green Assorted tomatoes

We will need:

4 kilograms of green tomatoes;
500 grams of sweet pepper;
0.5 kilograms of red tomatoes;
200 grams of hot pepper;
250 grams of garlic;
3 carrots;
4 apples
125 milliliters of sunflower oil;
5 tablespoons of salt;
50 grams suneli hop;
Two bunches of greenery.

We start cooking adjika from red and green tomatoes:

The washed green tomatoes are dipped in boiling water for a few seconds. Dry on a cloth.
We cut out the fastening place of the stalk, cut in half. Salt the fruits and leave for five, six hours under the lid.
Pour the juice formed during this time, and twist the fruits.
Sweet and burning peppers we clear from seeds. Also wash, peel apples, carrots, red tomatoes, garlic. We scroll the prepared fruits in a meat grinder.
Pour the vegetable mixture into a deep pan, salt, sprinkle with seasoning, add oil. Stir, insist for half an hour. After pouring the pulp from the green tomato, mix.
Cook adjika on low heat for an hour. Two minutes before the end of cooking, put the chopped greens.
We lay out in jars.

Delicious adjika with zucchini and green tomatoes

Cooking adjika from zucchini and green tomatoes for the winter. Such a workpiece should appeal to those who do not like too sharp.

5 kilograms of tomatoes;
A kilogram of bell pepper;
1.5 kilograms of squash;
0.5 kilograms of onions;
Half a kilogram of carrots;
2 heads of garlic;
Hot pepper pod;
A large bunch of parsley;
A glass of sugar;
200 milliliters of vegetable oil;
150 grams of salt;
A glass of apple cider vinegar.

How to cook:

The washed tomatoes are cut into four parts, put in a deep container and sprinkled with salt.
Leave in a cool place for five hours.
After this time, the fruit will start up the juice, it must be drained, and the tomatoes should be put in a colander for ten minutes to leave the excess moisture.
Skip tomatoes, zucchini, bell peppers, onions, carrots through a meat grinder.
Cook the vegetable mixture at a slow boil for an hour.
Then add finely chopped greens, hot peppers, squeezed garlic. We continue to cook another hour.
Pour salt with sugar, pour oil and vinegar. Ten minutes later, pour into jars, roll up.

Spicy adjika without cooking from green tomatoes - recipes of Georgian cuisine

Now I will tell you how to quickly make adjika with green tomatoes. This sauce will go well with meat dishes.

Required Products:

2.5 kilograms of unripe tomatoes;
150 grams of garlic;
70 grams of hot pepper;
100 grams of horseradish root;
30 grams of salt;
15 grams of sugar.

How to do:

We wash the tomatoes, spread them on a napkin, wait a few minutes so that the fruits dry out.
Hot peppers do not need to be cleaned of seeds, just cut the tails.
Peel the garlic and horseradish root.
Pass the prepared products through a meat grinder.
Add salt with sugar to raw adjika. Stir well, put on dry sterile jars, tightly twist.

Since we cooked adjika without cooking, you need to store it in the refrigerator for six months.

Hot Plum Sauce

We prepare the following products:

2 kilograms of green tomatoes;
1.5 kilograms of plums;
500 grams of sweet pepper;
Half a kilogram of onion;
500 milliliters of vegetable oil;
100 grams of sugar;
5 pods of hot pepper;
Half a kilogram of carrots;
1.5 teaspoons of black pepper.

Washed tomatoes and onions are cut into large pieces.

Plums are peeled, peppers are free from seeds, carrots are scraped.
We twist the plums with vegetables, add the oil, salt, sugar to the resulting mass to taste.
We put the container with sauce on the stove. Cook for an hour and a half with a slow boil.
Pour pepper, mix, remove from heat. We lay out on the banks. Twist.

Check out the recipe video. I think you will be interested in the process of cooking adjika from green tomatoes.

Harvest adjika from green tomatoes for the winter, an overeating, such delicious preparations are obtained. With them, all meat dishes will be even tastier and more aromatic.

Edited by n.
For the first time I made adjika from green tomatoes when I removed all the vegetables from the garden. Red tomatoes were harvested long ago, then autumn came and the tomatoes stopped blushing. Only green tomatoes remained on the bushes, and I did not know what to do with them. It’s a pity to throw it away, so I started asking the neighbors what they are making from green tomatoes. My neighbor, Uncle Tolya, a lover of fun and tasty snacks, turned out to be the culinary expert. It was he who told me that he personally prepares adjika from green tomatoes for the winter "Unification", which he eats all the cold season. So I told him that in the garden I still had green tomatoes and I want to throw them away, because I don’t know where to put them. He even threatened me with a finger so that I would not dare to do this, since they make very tasty adjika. My eyes must have widened from what I heard, because I heard about adjika from green tomatoes for the first time, usually I cook. But Uncle Tolya praised her so much that I could not resist and cooked. Now my cellar is jam-packed with jars of green adjika, as my husband and I cook it every fall, when it is the turn of green tomatoes. If you do not have your own garden, then green tomatoes can be easily bought in the market.

- 1 kg of green tomato,
- 2 heads of garlic,
- 2-3 pcs. hot peppers
- a little parsley,
- 10 grams of salt,
- 20 grams of granulated sugar,
- 30 grams of 9% vinegar,
- 30 grams of vegetable oil.

Recipe with photo step by step:

Wash the tomatoes, cut the ponytails, then cut the vegetables into slices, suitable in size for a meat grinder.

Peel the garlic, divide into cloves. Hot peppers cut into rings. Hot pepper seeds can not be removed so that adjika turns out to be more burning.

Grind fresh parsley. She will add fresh aroma to adjika and green tomatoes.

Twist all the vegetables and ingredients for adjika in a meat grinder.

Pour in salt as well as to balance flavors and granulated sugar.

Pour vegetable oil into adjika and put at this stage to cook the workpiece on fire for 25 minutes. After boiling, pour in 9% vinegar and continue cooking for another 15 minutes.

Put adjika in jars. I steam the jars and set aside to dry. It is convenient to prepare cans in the evening, and in the morning they will be dry and sterilized.

Roll up adjika lids. Warm cans and allow to cool completely under the covers.

Done. Bon Appetite!
See other equally interesting

There are a lot of cooking options for adjika. Adjika recipe from green tomatoes without cooking will appeal to those who like spicy sauces with a pronounced aroma of spices. Adjika is green in color, like Georgian, but it does not use walnuts, and the main ingredient is unripe green tomatoes.

The sauce is stored in the refrigerator for 2-3 weeks without any heat treatment. If adjika is made from green tomatoes without cooking for the winter, then you need to add 1 tablespoon of a 9-percent bite to it - in this case, the jar under the nylon cover will last for 2-3 months in the refrigerator.

Ingredients

green tomatoes - 0.5 kg
hot green pepper - 3 pcs.
garlic - 2 heads
green parsley - 0.5 bunch.
dried dill - 3 chips.
dried cilantro - 2 chips.
basil - 2 chips.
oregano - 2 chips.
ground nutmeg - 1 chips.
coriander - 1 chips.
a mixture of Italian herbs - 1 chips.
a mixture of ground peppers - 3 chips.
non-iodized salt - 3 tsp.

Cooking

1. We prepare all the ingredients according to the list, wash my vegetables and let them dry.

2. Cut green tomatoes into 4 parts, then chop in a blender or grind in a meat grinder.

3. In hot pepper we cut the tails and cut into large pieces, without removing the seeds. Chopped pepper is also ground in a blender.

4. Combine the crushed green tomatoes and peppers in a deep bowl, add garlic, passed through the press, to them.

5. Add the nutmeg, a mixture of Italian herbs, dried basil and oregano, a mixture of ground peppers and coriander to the contents of the bowl. Pour salt - 3 teaspoons with a good top.