Homemade tomato adjika recipe for the winter. Adjika from tomatoes and garlic

22.04.2019 Meat Dishes

Classic adjika - Georgian and Abkhazian - does not include tomatoes. This is a hot seasoning that is made from hot peppers and various spices by grinding. It turns out a pasty mass. In Russia, adjika is most often called a sauce, which is likely to be spicy, from tomatoes, bell peppers and other vegetables. Adjika from tomatoes is one of the most widespread in our country. But many housewives make adjika from, eggplants,.

In this article I will write 7 recipes for tomato adjika. You can cook it, or you can make a sauce from raw vegetables... You can add tomato adjika Bell pepper, carrot, apple, eggplant, garlic, hot pepper. Read the content and choose a recipe to your liking.

Be sure to try adjika before placing in jars. Since tomatoes can have different acids, the amount of sugar and vinegar can vary. At the end of cooking, taste and add as needed.

Adjika can be made without boiling, raw. This is a very simple recipe, fast enough. At the same time, all vegetables retain vitamins, which evaporate during cooking. This tomato sauce will have a flavor fresh vegetables, which will please you very much on cold autumn and winter days. It is imperative to store such adjika in the refrigerator. For its preparation, you need to use only fresh, not spoiled vegetables. If the vegetables are not in good condition, then the preparation will ferment.

Ingredients:

tomatoes - 1 kg
bell peppers - 25 pcs.
hot chili peppers - 3-4 pcs.
garlic - 1 tbsp. in a purified form
parsley and dill - 1 bunch each
sugar - 100 gr.
vinegar 9% - 100 ml
salt - to taste - 1 tablespoon (taste)

Cooking method:

1.As you can see, you need a lot of garlic. But if you don't love the strong garlic flavor, decrease the amount. Moreover, the garlic will stay fresh. Peel the garlic. You can quickly peel garlic by cutting off the root. Then crush the head of garlic with a knife and place in a metal bowl. Top with a second bowl and shake. You open it - and the garlic is already peeled.

2. Remove seeds from sweet and bitter peppers and cut the tomatoes into 4 pieces.

Be responsible when washing vegetables. Since adjika will not cook, you need to wash the vegetables very well. You can even scald it with boiling water for a couple of seconds. This will not cook anything, but there will be a little less microbes.

3. Finely chop the clean greens with a knife.

4. It remains to turn the vegetables into gruel. To do this, pass them through a meat grinder (tomatoes, all peppers, garlic). Add herbs, salt, sugar, vinegar to this mixture and mix thoroughly. Leave it on for 4 hours to dissolve the sugar and salt. Stir the adjika several times until it is infused.

5.Place the workpiece in sterilized jars and close the lids that have been in boiling water. Store in the refrigerator.

Adjika from tomatoes with bell pepper

In this recipe, adjika is cooked, during this time it thickens a little. That is why it can be stored long time and at room temperature(for example, in the kitchen in the closet or under the bed). All tastes are fairly balanced, but the amount of salt and sugar can change if the tomatoes are too sour or, conversely, sweet. Be sure to try finished product before you canning it. You can always add whatever flavoring ingredient is required in this case.

Ingredients (per 2.7 L):

tomatoes - 2 kg
red bell pepper - 1 kg
red hot peppers - 2-5 pcs. (according to the desired severity)
garlic - 100 gr.
sugar - 1/2 tbsp. (100 ml)
vegetable oil - 100 ml
vinegar 9% - 100 ml
salt - 1 tablespoon without a slide

Adjika from tomatoes - preparation:

1. Start by preparing your vegetables. They need to be washed, peeled garlic. Cut the bell peppers into random pieces, removing the seed box. Cut out the stem of tomatoes and cut into quarters. If the vegetables have stains (rot, build-up, cracks), they must be trimmed. Have hot pepper no need to get the seeds, it will be enough to cut off the stalk. The seeds will add extra pungency.

To quickly peel a head of garlic, cut off the root and press down with a knife.

2. Grind tomatoes and peppers (sweet and hot) with a meat grinder or blender.

3.Pour the ground mixture into a saucepan and cook. After boiling adjika, reduce heat to low and cook for 40 minutes, stirring occasionally, so that the sauce does not burn. While the piece is cooking, sterilize the jars and lids.

4.After 40 minutes of cooking, add salt, sugar and vegetable oil to the adjika, stir and cook for another 5 minutes.

6.Place boiling adjika in sterilized jars and immediately roll up tightly with lids. You can take covers with an elastic band for a typewriter, or you can use reusable metal screw caps. Turn the canning over, see if the lid is rolled up well. And wrap it up with a warm towel or blanket. Leave it for a day, and then remove it anywhere, the main thing is that it is dark and dry.

7. Here's a simple recipe. This tomato adjika can be stored well and goes well with meat dishes.

Mild tomato adjika with carrots

There are people, and I am one of them, who do not like spicy foods. Well, I can't eat dishes generously seasoned with red pepper. Also children will not eat spicy sauce... And this recipe is for people like that - it doesn't have chili. In this case, there will be spicy taste that garlic gives. And also the sauce is seasoned with various aromatic spices.

This adjika will be thick, unlike the previous recipe. From the inventory you will need a juicer.

Ingredients:

tomatoes - 5 kg
bell pepper - 1 kg
carrots - 1 kg
garlic - 200 gr.
salt - 10 tsp
sugar - 300 gr.
vinegar - 0.5 tbsp.
black peppercorns - 20 pcs.
white peppercorns - 20 pcs.
allspice peas - 10 pcs.
ground coriander - 1 tablespoon
ground ginger - 1 tablespoon
Bay leaf- 4 things.
dry mint - 2 tablespoons
fresh dill - 3 tablespoons

Adjika tomato mild - preparation:

1.Wash the tomatoes well and cut into wedges. Pass them through a juicer. Pour the resulting juice into a saucepan and place on the stove to boil. After boiling, simmer for 30 minutes.

2. Peel the garlic and carrots, remove the seeds from the pepper. Grate the carrots and then mince them. Chop the pepper and garlic as well.

3.Fold all seasonings on cheesecloth folded in two layers. Gather the edges of the gauze to form a pouch. Tie the spice bag with strong string. Cut off the long ends of the thread and gauze.

4.When tomato juice boil for half an hour, put the rest of the twisted vegetables in it and stir. Then put a bag of spices in the adjika and drown it.

5.Put the adjika stew on slow fire for 1.5 hours. Stir occasionally to avoid burning. When the vegetables are boiled, take out the bag and squeeze it well into the saucepan. Add salt and sugar, cook for another 10 minutes. When the salt and sugar dissolve, be sure to try it. Because of different varieties tomatoes, these additives should be added to taste. The quantity may vary in different situations... Add salt if necessary; if adjika is too acidic, add sugar.

6. 5 minutes until tender, pour in the vinegar. But you don't need to add vinegar, adjika will be well stored anyway. Focus on your taste.

7.Pour the hot adjika into sterilized jars and roll up. Turn over, wrap and cool. Such adjika will have a spicy, sweet and sour taste... This is a wonderful sauce.

Adjika tomato without vinegar with garlic

This adjika is not raw, it needs to be boiled. The cooking time can be any, it depends on what thickness of the sauce you prefer. If you want the most useful product, after boiling, cook for 5 minutes and immediately roll into jars. If the density is in the first place, then you can cook adjika for 1 hour, during which time the sauce will boil down.

Ingredients:

tomatoes - 3 kg
bell pepper - 4 pcs. large
garlic - 2 heads
spicy capsicum- 2-3 pcs.
salt - 3 tsp
sugar - 150 gr.
bay leaf - 4 pcs.
a mixture of ground peppers - 1 tablespoon

Adjika tomato without vinegar - how to cook:

1. The beginning is standard. Wash the vegetables, peel and cut into pieces that go into the meat grinder. In hot peppers, you need to cut off the stalk. If you love adjika more sharply, then leave the seeds - they are all bitterness. For more mild taste the seeds must be removed. Remove all seeds from sweet pepper, cut off the stalk of tomatoes.

2. Twist all vegetables in a meat grinder and put them in a large pot... Add sugar, salt, ground pepper, bay leaf. Put on fire, bring to a boil and cook for 5 minutes. Taste, add sugar or salt if necessary.

3.Pour the hot adjika into sterile jars and screw tightly with the lids. Let the preservation cool and store in a place where the sun's rays do not fall. It will be tasty, aromatic, spicy and bright!

Adjika without cooking with horseradish

This sauce is also called "horseradish", because horseradish root is used instead of hot pepper. The result is a bright, pungent taste. Since this piece is not cooked, it must be stored in the refrigerator.

Ingredients:

tomatoes - 1 kg
horseradish root - 100 gr.
garlic - 100 gr.
sugar - 1 tsp
salt - 1-2 tsp

How to cook "crap":

1. Peel horseradish and garlic. Wash the tomatoes and cut into pieces that will go into the meat grinder. Scroll all vegetables in a meat grinder and put in a large container.

2.Add salt and sugar and stir. It is the mixing process that needs to be given more attention... The main task is to dissolve salt and sugar. They won't dissolve right away, so leave the sauce at room temperature overnight. Cover the pot with a lid to keep out small debris and dust. Stir the adjika periodically to dissolve the crystals faster.

3. The next day, the snack can be laid out on the banks. Only jars must be sterilized so that the adjika stands longer and does not sour. You can close it with nylon or euro-caps, previously sterilized. Such adjika should be kept in the refrigerator.

Spicy adjika for the winter with tomatoes and apples

Apples will add ready-made sauce pleasant additional taste. Better to take sour apples, but you can also sweet and sour. Then the amount of sugar will need to be reduced.

Ingredients:

tomatoes - 2.5 kg
carrots - 1 kg
bell pepper - 1 kg
apples - 1 kg
hot chili peppers - 60 gr.
garlic - 200 gr.
sugar - 200 gr.
salt - 40 gr.
sunflower oil- 250 gr.
vinegar 70% - 1/4 tsp (or 1 tablespoon 9%)

Cooking method:

1.Wash the vegetables, peel the carrots and garlic, remove the seeds from the sweet pepper. Mince tomatoes, carrots, apples and bell peppers. Place the minced vegetables in a large saucepan.

2. Put adjika on the fire and bring to a boil. Then simmer for 1 hour with the lid open. Stir the sauce occasionally to prevent it from burning.

3.After an hour of simmering, add salt, sugar, vegetable oil. Pass the garlic and hot pepper through a meat grinder and put in adjika. Stir and cook for another 15 minutes.

4.Pour in last vinegar essence, stir and pour the boiling sauce over sterilized jars. Roll up, turn over, wrap and cool. It turns out adjika with interesting taste, in winter it is simply irreplaceable.

Adjika from tomatoes with eggplant

Another option tomato adjika- with eggplants. It is prepared simply, stored well. Such adjika needs to be boiled, and accordingly, it can be stored at room temperature.

Ingredients:

red meaty tomatoes- 1.5 kg
eggplant - 1 kg
bell pepper - 1 kg
garlic - 300 gr.
hot chilli peppers - 4 pcs.
salt - 35 gr.
sugar - 100 gr.
sunflower oil - 250 gr.
acetic acid 70% - 3/4 tsp

Cooking method:

1. Wash all vegetables. Cut off the skin of eggplants, remove the stalks from tomatoes and cut them into pieces, remove seeds from sweet and bitter peppers, peel the garlic.

2.Mince tomatoes, bell peppers and eggplants through a meat grinder. Take a large saucepan, pour vegetable oil on the bottom. And put the ground vegetables in this saucepan. Put on fire and bring to a boil, be sure to stir. Then reduce the heat and cook for 30 minutes with the lid open, remembering to stir from time to time.

3. While the adjika is cooking, grind the garlic and hot pepper in a meat grinder. After half an hour of cooking, add them to the sauce. Also at the same time add salt and sugar, stir and cook for another 10 minutes.

4.Adjika is ready, you just need to pour acetic acid, stir and pour into sterilized jars. Then roll up the cans, turn over and wait until it cools completely. Eggplant gives this sauce its own unique taste.

Adjika from tomatoes - very simple blank... If you do it without cooking, then in general you do not need much time for cooking. If there is not enough space in the refrigerator to store cans, cook adjika and store in a dark place in the apartment. In any case, you will get a delicious sauce that can be served with almost any dish in winter.

Speaking of sauces. Famous mayonnaise can be cooked at home in 5 minutes from natural products... At the same time, the consistency and taste will be like a store Provence. Read on the blog. And to help this site develop, click the buttons social networks below and share this recipe with your friends. Until new tasty meetings!

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Many of us love spicy dishes Georgian cuisine, and the housewives even canned them for the winter in a large number... Especially popular among such spins is tomato adjika (boiled or raw), to which garlic, nuts, carrots, peppers and spices are added. It is used as an independent appetizer and as a sauce, garnish for meat dishes, pasta. Raw treat it is better to eat immediately, and boiled food is stored longer.

How to cook tomato adjika

If this process is new to you, then it is better to adhere to step-by-step recipes with photos, and also take into account the following subtleties of preparation:

Choose the ripe, fleshy tomatoes, even the overripe ones will do.
The main components of this dish are tomatoes, garlic, chili and spices, but the experiments have not been canceled. Add spices at your discretion, making the appetizer even tastier and more aromatic.
Peel the seeds to remove the spiciness a little.
Prepare treats with rubber gloves, as most recipes contain hot pepper.
If you are canning a snack, be sure to place it in sterilized jars.

Tomato adjika recipes

There are several different options this treat, it is made from zucchini or ripe tomatoes... If you don't know how to cook it, try classic way(with a photo) to already know what I would like to add next time. This appetizer, due to its spiciness, whets the appetite, so do not get carried away with it and remember that the calorie content of all recipes is indicated per 100 g of the finished product.

Classic recipe

Time: 2.5 hours.
Servings Per Container: 6 Persons.
Calorie content: 70 kcal.
Cuisine: Abkhazian.
Difficulty: easy.

This option for preparing Abkhaz adjika is the simplest. It does not require a lot of time, costs and even tomatoes are not needed. Here main component- chili, thanks to which the appetizer turns out to be too spicy, burning. Not everyone can eat it, but this is classic recipe... Some replace some of the chili pepper in it with Bulgarian to soften the taste a little.

Ingredients:

chili - 1 kg;
garlic - 0.5 kg;
salt - ¾ st.;
a mixture of spices (hops-suneli, cilantro, coriander, etc.) - 0.5 tbsp.

Cooking method:

Grind all ingredients except salt with a blender. If you are using a meat grinder, pass the mass through it 3 times.
Then we salt, mix and leave the burning Abkhazian appetizer to infuse in the refrigerator for 2 hours.

Adjika with garlic

Time: 3 hours.
Servings Per Container: 18 Persons.
Calorie content: 71 kcal.
Cuisine: Caucasian.
Difficulty: easy.

The recipe for adjika tomato with garlic is the most popular and favorite among most families. Thanks to this appetizer, any dish acquires an amazing taste. It will not be difficult to make adjika from tomatoes with garlic, but the main dishes with this sauce will become much tastier and more interesting. It is believed that such a snack also has an antiviral effect, which is very important in the cold season..

Ingredients:

tomatoes - 3 kg;
sweet pepper - 2 kg;
garlic - 300 g;
chili - 150 g;
sugar, salt, vinegar 9% - 0.5 tbsp each;
vegetable oil - 1 tbsp.;
fresh herbs- 400 g;
spices (coriander, suneli hops, dill seeds) - to taste.

Cooking method:

Make mashed potatoes from sweet bell peppers and tomatoes, add oil and simmer for 1 hour, stirring constantly.
Cool, add the rest of the ingredients (garlic, herbs - chop), mix.
Let it brew or put in jars and roll up.

Adjika from tomatoes and peppers

Time: 13 hours.
Servings Per Container: 12 Persons.
Calorie content: 38 kcal.
Purpose: appetizer, sauce, preservation for the winter.
Cuisine: Caucasian.
Difficulty: easy.

According to this recipe, the spicy adjika from pepper and tomatoes for the winter turns out to be very tasty, tender, soft. It can be used as a sauce for meat and fish. There is no chili pepper here, only Bulgarian is used, so you can add it yourself at your discretion. Ground hot seasoning works too, so vary the flavor of the treat as you like.

Ingredients:

tomatoes - 3 kg;
bulgarian pepper - 1 kg;
garlic - 400 g;
salt - 100 g;
sugar - 3 tbsp. l.

Cooking method:

Pass all components through a meat grinder, stir. Leave the mixture in the refrigerator overnight. You can add a couple of pinches of coriander seeds, or spicy herbs.
In the morning, serve or arrange in jars, seal with sealed lids.

Salted tomatoes

Time: 1 hour.
Servings Per Container: 8 Persons.
Calorie content: 38 kcal.
Purpose: sauce.
Cuisine: Russian.
Difficulty: easy.

Very interesting and tasty adjika made from salted tomatoes. it unusual recipe, not for everybody, but the appetizer on it turns out to be spicy. You can make it even in winter, when fresh tomatoes are expensive. In fact, such a sauce is prepared from two components, but nobody canceled the improvisation, so be creative and add your favorite spices to it.

Ingredients:

horseradish - 500 g;
salted tomatoes to taste.

Cooking method:

Pass a pound of horseradish root through a meat grinder or chop with a blender.
Peel the tomatoes, grate, combine with horseradish.
Add spices if necessary.

With apples

Time: 2 hours.
Servings Per Container: 10 Persons.
Calorie content of the dish: 68 kcal.
Purpose: sauce, appetizer, preservation for the winter.
Cuisine: Armenian.
Difficulty: easy.

Adjika with tomatoes and apples has a delicious sweet and sour taste along with pungency. Gourmets will appreciate this recipe. You can choose any apples based on your preferences, but sweet varieties are used by default.... Try to cook this delicious appetizer the traditional way, and then experiment with other fruits.

Ingredients:

tomatoes - 2.5 kg;
apples, carrots, sweet peppers - 1 kg each;
garlic - 200 g;
chili - 2-3 pods;
sugar, vinegar 3%, lean oil - 1 tbsp each;
salt - 0.25 tbsp.

Cooking method:

Vegetables, fruits, except for garlic, are passed through a meat grinder.
Add oil, spices, mix thoroughly and simmer over low heat for 1 hour.
Then we throw in the chopped garlic, pour in the vinegar and boil for another 10 minutes.
Pour into cans, roll up.

Without cooking

Time: 1.5 hours.
Servings Per Container: 26 Persons.
Calorie content: 32 kcal.
Purpose: appetizer, sauce, preservation for the winter.
Cuisine: Armenian.
Difficulty: easy.

If you don't know how to make delicious raw adjika, use step by step recipes with a photo and a method that does not require cooking. It does not take much time, and the treats are tasty and fresh. The amount of ingredients is given based on the high yield of the finished product, but you can reduce them proportionally if you do not want so much adjika.

Ingredients:

tomatoes - 6 kg;
sweet pepper - 2 kg;
garlic - 600 g;
chili - 8 pcs.;
sugar - 2 tbsp. l .;
salt - 6 tbsp. l .;
vinegar 9% - 10 tbsp. l.

Cooking method:

Pass the peppers and tomatoes with garlic through a meat grinder, if it is large, repeat the procedure again.
Add the rest of the ingredients, stir, distribute to the jars, roll up.

Boiled adjika

Time: 1 hour 20 minutes.
Servings Per Container: 10 Persons.
Calorie content: 43 kcal.
Purpose: appetizer, preservation for the winter, sauce.
Cuisine: Georgian.
Difficulty: easy.

Improve, diversify or supplement any fish, meat dish ordinary adjika can. Having rolled it in the summer, you can enjoy the whole winter amazing taste of this Georgian treat. It is better to boil the spicy tomato mass before spinning so that it stands for a long time and does not sour ahead of time. Plums, which are part of the ingredients, give it a unique sourness.

Ingredients:

tomatoes, sweet peppers - 5 pcs.;
plums - 1 kg;
onions - 2 pcs.;
sugar - 2 tbsp. l .;
salt - 2 tsp;
vinegar - 100 ml;
garlic - 3 cloves;
spices to taste.

Cooking method:

Remove the seeds from the plums and, together with the pepper, onion, mince. Grate the tomatoes.
Combine everything, put on a slow fire.
After half an hour, add the rest of the ingredients and boil for another 5 minutes.
Spread Georgian spicy adjika in jars, tighten with hermetic lids.

For the winter

Time: 1 hour.
Servings Per Container: 8 Persons.
Calorie content: 37 kcal.
Cuisine: Russian.
Difficulty: easy.

Adjika for the winter from tomatoes, in fact, like many works culinary arts, can be cooked in a slow cooker. This method is useful in that it does not require adding vegetable oil, as a result, its calorie content is significantly reduced. If you make it not very spicy or even without pepper, you can safely give it to children who adore different types ketchup.

Ingredients:

tomatoes - 1 kg;
bulgarian pepper - 2 pcs.;
onion - 1 pc.;
spices to taste;
grapes - 10 berries.

Cooking method:

Cut the vegetables into small pieces, cut the grapes in half, removing the seeds.
Put everything in the multicooker bowl, add spices, set the Stew program for half an hour.
Then transfer the mass to another dish, cool, purée with a blender.
Lay out in banks, roll up.

Sharp

Time: 1 hour 20 minutes.
Servings Per Container: 8 Persons.
Calorie content of the dish: 36 kcal.
Purpose: sauce, preservation for the winter.
Cuisine: Abkhazian.
Difficulty: easy.

If you cannot imagine your life without spicy food at all, then this method of cooking adjika is for you. By adding it to one of your favorite dishes, you can better reveal its taste and enjoy it to the fullest.... Preserve a treat for the winter to delight yourself and your loved ones with a fragrant spicy sauce made from delicious Armenian cuisine.

Ingredients:

tomatoes - 1 kg;
chili - 1 kg;
garlic - 3 cloves;
salt to taste.

Cooking method:

Pass all components through a meat grinder separately.
Put tomato puree on fire, after boiling, season with salt to taste.
Then add the rest of the ingredients, stir. Let it simmer for 10 minutes.
Pour into jars, roll up.

In armenian

Time: 15 days.
Servings Per Container: 12 Persons.
Calorie content: 64 kcal.
Purpose: appetizer, sauce.
Cuisine: Armenian.
Difficulty: easy.

Many people like Caucasian cuisine; kebabs and sauces are especially popular. Adjika is one of the first among them. Having prepared it in this way, you will delight all relatives and friends with a delicious sauce that you can take with you to the barbecue and nature. Having poured it into a beautiful bowl, and decorated with a sprig of cilantro, it will not even be a shame to serve it to festive table.

Ingredients:

tomatoes - 500 g;
garlic - 500-1000 g;
chili - 500 g;
salt to taste.

Cooking method:

Grind all components in a meat grinder separately from each other.
Drain the juice from the tomato mass, add everything else, mix.
Leave for 10-15 days, stirring constantly.
When fermented, you can serve it to the table.

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25.07.2017 20 836

Adjika recipes for the winter - top 10 delicious!

Not everyone knows that adzhika recipes for the winter are very diverse, including without tomatoes, according to the classical scheme, like a raw appetizer, from red pepper in Armenian style, boiled with carrots, horseradish, garlic and even nuts. And to make it easy and simple to cook, read the article with all the tips, tricky tips and photos. We will tell you how to do unusual treat for the whole family.

A real snack without tomatoes - revealing the secrets of cooking

Traditional Caucasian adjika does not tolerate tomatoes, because its essence is hot pepper seasoned with garlic. Red or green pungent pods are used to create this amazing dressing. Depending on the desired result, a red vegetable adds spice, green - a special piquancy. Adjika goes well with baked, stewed meat, fish, poultry, it goes well with many vegetables.

In our understanding, adjika is a seasoning with a tomato content, but a true Caucasian, the maximum that can be allowed for making a sauce is tender plum pulp. So, real snack without a tomato for the winter it is prepared as follows - the sauce is made from two types of pepper with the addition of seasonings, so you will need:

1.5KG bulgarian pepper(for beauty, you can choose the same color)
400 g hot red peppers
300 g peeled garlic
2 tbsp. l. dill and coriander seeds
1 tbsp seasonings hops-suneli
45 g salt
30 ml 9% vinegar

It is recommended to cook with rubber gloves so as not to burn the skin of your hands. A to sharp pods did not provoke a sore throat, the appearance of tears, it is better to open a window and provide good ventilation. Wash, dry vegetables, peel seeds from Bulgarian fruits, remove all tails, peel garlic. Scroll all the ingredients through a meat grinder several times, season with salt at the very end. Next, according to the recipe, put the mass in a cooking container, add vinegar and bring to a boil. Never boil! Pour the mixture into prepared jars, roll up. You did it real adjika without tomatoes with garlic for the winter!

Adjika - classic recipe

There is a belief - in the old days, Abkhaz shepherds added salt to the food of sheep so that they gain weight faster. For lack of salt in the public domain, they simply stole expensive spices from wealthy owners.

In turn, the owners flavored salt with hot pepper, which sheep do not eat. Shepherds found another use for the mixture - they added garlic, herbs to it and ate it for themselves.

This is how the real classic adjika, which includes:

1 kg hot pepper
500 g garlic
150 g salt
100 g of herbs

All components are ground, a very burning, spicy seasoning comes out.

To soften the taste, add tomatoes, plums, other vegetables, such as horseradish. You don't need to cook anything. Store the finished product tightly sterilized closed banks in fridge. One small jar is enough for a long time, be sure to try to prepare it for the winter!

Adjika raw for the winter - how to cook?

Raw seasoning differs in the way it is prepared and stored. At the initial stages, everything is similar. The preparation of vegetables in any recipe consists of washing, drying, removing tails and seeds.

Further, according to the recipe, vegetables are chopped in any convenient way. The meat grinder retains a beautiful, rich color, but does not give uniformity to the mass. Bender gives the mass a homogeneous structure, but the color becomes paler due to the crushing of the seeds.

The difference lies in the preparation - all the dishes for raw adjika should be washed with baking soda and boiled, and the vegetables must be thoroughly dried. Raw adjika bring to a boil for 20 minutes, but do not boil. You can store the sauce only in a dark, cool place - a refrigerator or a cellar will do. Greens are added to the dish when serving.

Armenian red pepper adjika - spicy and spicy

For 1 kg of tomatoes, 100 g of hot peppers and 200 grams of garlic are required. Process all ingredients in a meat grinder, add salt, garlic, hot ground pepper to the tomatoes. Be sure to transfer the mass to enamel pot and cover with gauze.

Leave the dishes with the contents for 14-15 days in a warm place (but not in the sun) to ferment. The product must be stirred every day with a wooden spatula. After the specified time aromatic seasoning in Armenian it will be ready, but the taste of the dish will just lick your fingers! Can be absorbed or stored in the refrigerator.

It is worth noting cooking recipes hot seasoning there are many for the winter, but all differ not only in the number of ingredients, but also in taste! Do not be afraid to try something new, perhaps it is the unusual adjika recipe that you will like the most!

Adjika boiled with carrots - quick and easy

Adjika boiled with carrots, not only delicious, but also a vitamin boom in a saucepan. Carrots past heat treatment, enriches the seasoning with vitamin A, in turn, bell peppers are rich in ascorbic acid and iron, and garlic and hot peppers will help to survive the winter without colds and infections. To cook delicious adjika for the winter with carrots you need:

1000 g red bell pepper
2000 g juicy tomato
500 g sweet and sour apples
500 g carrots
100 g hot pepper
200 g garlic
250 ml sunflower oil
salt, pepper (to taste)

We prepare vegetables as described above, and three carrots for fine grater... Add spices, oil, put on medium fire for 2.5 hours, stirring constantly, so as not to burn. Ready mix put in jars and cork with lids. Such adjika with carrots is well stored both in the closet in a city apartment and in the basement of a private house.

Raw appetizer without tomato - natural fresh taste even in winter!

Raw adjika without tomato retains the color, taste and aroma of natural vegetables, it is especially pleasant to open such a vitamin jar in winter! So, a simple recipe for adjika without cooking - for 1 kg of hot pepper, 100 g of garlic and 50 g of coriander are taken.

Wash the hot pepper and dry it slightly, remove the seeds (if you want the seasoning to be very hot, then leave the core). Scroll everything on a blender and add salt. Screw into sterilized small jars and refrigerate for the winter. The product, of course, is very tasty, but it can only be stored in the cold, so a storage room in an apartment will not work. Now you know how to cook raw, natural adjika without tomatoes and without boiling.

Hot pepper and horseradish seasoning is a great way to prepare

Spicy adjika pepper at home is a real find for housewives. It is quick to cook, does not require a large assortment of ingredients and is stored for a long time thanks to the salt. It is used for marinades, dressings and preparation of blanks for the winter. For the preparation of acute Caucasian adjika, you must:

250 g chili peppers
50 g garlic
15 g salt
15 g coriander
15 g seasoning hops-suneli
25 g horseradish (fresh root)

Hot pepper, garlic, horseradish roots, rinse, dry and peel. The pepper seeds can be left on or removed to adjust the pungency. Coriander, chili, garlic and horseradish, drive through a coffee grinder or grind in a blender until smooth. Mix well and salt.

The product now remains to be placed in a container for storage, put away in a cold place (refrigerator, basement). If you plan to store the seasoning in the refrigerator, the amount of salt can be slightly reduced if desired.

Adjika for the winter from tomato and pepper with garlic - a spicy delight

Best uncomplicated recipe adjika is made from tomato, pepper and garlic. It is with him that it is better to start fantasizing about the variations of the sauce. All you need is some food, a saucepan and 20 minutes of free time. Cooking ingredients:

150 g hot pepper
1 kg bell pepper
3 kg tomato
500 g garlic
50 grams of salt
50 grams of sugar

Vegetables should be well rinsed in water, peeled from stalks and seeds (except for hot peppers), chopped and seasoned with spices. Whether you use a meat grinder, blender or coffee grinder for these purposes, there is no fundamental difference.

Leave vegetable mix at night, and in the morning - drain the resulting juice and distribute in sterilized jars. Raw snack from tomato, pepper and garlic is sent to the refrigerator or basement. If you have learned how to make this sauce, any variety of it is within your reach.

Homemade boiled - what could be tastier

If raw billets you are not satisfied, then you will definitely like home adjika, because it needs to be cooked, which means that the likelihood of safety increases significantly, and it is much easier to place hot-rolled cans in apartment conditions.

By the way, like all other recipes, this is a proven method that does not explode in cans. The sauce can be adjusted to the flavor you want just before rolling by adjusting the amount of spices and vinegar. The result will become great alternative ketchup, and more useful. So, to cook homemade adjika for the winter, you need to take:

1.5 kg tomato
400 gr white onions
3-4 carrots
500 g red fleshy sweet pepper
5-6 pieces of hot pepper (take to taste, more or less)
½ cup garlic cloves
½ cup refined vegetable oil
75 g white wine vinegar
1.5 tbsp salt
1.5 tbsp Sahara

We clean the vegetables, wash them, remove the seeds from the peppercorns, and leave them in the bitter one, cutting off only the tail. Grind all prepared vegetables in a meat grinder (except for garlic) and transfer them to a cauldron (enameled pan), add vegetable oil.

Now the whole mass needs to be mixed well and put on low heat. It should be cooked for 1.5 hours from the moment of boiling, remembering to stir so that it does not burn. 30 minutes before the end of cooking, add the crushed garlic (finely chopped) and salt. If garlic is added earlier, the taste and aroma may disappear.

As soon as you turn off the heat, immediately pour in the vinegar, mix thoroughly and place in prepared jars and roll up for the winter. Remember to turn over and wrap in a warm blanket until it cools. Homemade boiled adjika is ready, you can try it!

Abkhazian recipe with nuts

Real Abkhaz aromatic appetizer with nuts will complement meat and fish dishes, it is good to lubricate the bird with it before frying, and it will also complement the shashlik, will serve as a wonderful addition to cutlets, pasties and even manta rays.

500 g bitter pepper
100 g salt
100 g shelled walnut kernels
1.5 tbsp ground coriander seeds
a small bunch of fresh cilantro and parsley
150 g garlic

According to the recipe, the vegetable must be washed and peeled from the seeds, the greens must be washed and dried. Grind the pepper in a meat grinder or use a blender for this. If a lot of juice is formed during grinding, be sure to drain the excess. Walnuts it is necessary to fry in a pan until golden brown, sift from the husk and mince or chop finely with a knife.

Mix the ingredients, add salt and ground coriander seeds. We cut the greens and mix in the mass and add the crushed garlic last. Cover the pot (basin) with our workpiece with gauze or a thin cotton cloth and leave it warm in the kitchen for three days, stirring twice a day.

On the fourth day, the delicious sauce with nuts will be ready, it will remain to transfer to dry clean containers and put in refrigerator compartment... To roll up for the winter, bring to a boil (do not boil) and seal with iron lids.

Adjika recipes for the winter are varied, but they are always simple in execution and amazing in taste, be sure to prepare a hot sauce in the summer - you will not regret it! A delicious jar will always come in handy in the kitchen!

Sweet and spicy adjika is the most famous seasoning of Caucasian cuisine... The sauce has millions of fans all over the world, any housewife can prepare it, and without special financial costs prepare homemade adjika for the winter. The recipes on this page are the best, as they say: "Try and lick your fingers!"

The best adjika recipe for the winter from tomato

The best adjika is obtained from perfect combination sweet and bitter peppers, juicy tomatoes and spices. The recipe is simple, the process cooking easy, and the result is delicious and very healthy. Such adjika can be rolled up for the winter and used as a seasoning for any hot dishes, side dishes or cold snacks.

For cooking you will need:

Preparation:

First, let's prepare the ingredients. We will peel the garlic from the husk, the peppers from the seeds, and divide the tomatoes into halves and get rid of the stalks.

First, pass the tomatoes and bell peppers through a meat grinder (you can chop in a grinder) and send them to stew in a saucepan. Cook for at least 20 minutes, the time can be increased if you want the adjika to be thicker!

Next, grind the hot pepper and garlic, and send this hot mixture into a saucepan. 2 minutes before the end of cooking, add the rest of the ingredients: salt, sugar, vinegar and oil. Mix everything thoroughly and let the adjika boil a little more. While hot, roll the sauce into sterilized jars and put on the lid.

It is better not to add greens during cooking to adjika; you can chop cilantro or parsley immediately before use.

You can store workpieces on the balcony and even in your home pantry!

Spicy adjika recipe - lick your fingers

The famous chef Olga Matvey offers a recipe for delicious spicy adjika or homemade ketchup"Real jam!". It is prepared quickly, simply and effortlessly, and products for healthy and delicious seasoning cost a penny.

Ingredients for preparation:

Preparation:

We will pass peeled sweet peppers, chopped tomatoes, hot pods without tails, onions and carrots through a meat grinder. At the end, we will spin a little ginger and get a beautiful bright aromatic mass.
We put the saucepan on the fire, bring to a boil and cook for 30 minutes.
Add the sunflower oil, the remaining spices, mix and simmer the adjika for about 1 hour over low heat.
10 minutes before the end of cooking, pour Apple vinegar, boil it a little more and pour it hot into the jars.

Such adjika is stored in any cool place and is always at hand with the hostess. Enjoy your spicy aftertaste!

Adjika without cooking - a recipe for the winter

Adjik for this simple recipe cooked in many families around the world. The taste of fresh vegetables and a pleasant bitterness remind of summer, and harvesting for the winter without cooking preserves vitamins and beneficial features natural ingredients. Include such adjika in winter menu and 100% protection against colds is guaranteed!

There are few ingredients:

Cooking progress:

For the future adjika, we will prepare a 5 liter plastic container with a lid, where we will throw off all the ingredients.

We put a meat grinder or chopper and turn the peeled vegetables in turn. Skip the tomatoes first, then sweet pepper when it comes to burning pods never touch your eyes and lips! It burns!

Season the vegetable mass with salt, sugar and vinegar, mix thoroughly and cover with a lid. Adjika will infuse a little and will be ready for use. Bon Appetit!

Adjika for the winter like in a store

Georgian adjika Ojakhuri is from the USSR. Those who lived in that great country will be able to cook, taste and remember the taste of childhood. It is very similar to the seasoning that was sold in stores and was in great demand among undemanding Soviet citizens.

Products:

Preparation:

Use a hand mill to turn the spices into free-flowing powder. Cut the tomatoes into slices and remove the stalks, remove the tails from the peppers.
Pass the garlic, tomatoes and hot pepper through a meat grinder. V vegetable puree add ground spices, sugar and salt. Mix everything thoroughly and boil over low heat for about 4 hours.

The smell of the Soviet adzhika store gave out the presence in the composition Georgian seasoning utsho-suneli. It was she who gave the dish that unusual and memorable taste.

Adjika "Ojakhuri" is dark and slightly dry in color. But this is a real aromatic concentrate of delicious and healthy Caucasian cuisine!

Adjika recipe with apples

Recipe delicious adjika with apples, the hostesses wrote down in their culinary notebooks, constantly cooked and betrayed the little spicy secrets from parents to children. It was also called home-style adjika. But it was not just a spicy seasoning, but a real autumn sauce with fresh fruity notes.

Let's prepare the ingredients:

Preparation:

We pass juicy tomatoes through a meat grinder or punch with a blender. We send the mashed potatoes to the saucepan, add the chopped carrots there. Next, we scroll through the sweet pepper and apples peeled from seeds.
Mix all the multi-colored vitamin ingredients, pour hot peppers into the mixture right with the seeds, and begin to boil the adjika.
After boiling, we reduce the gas and cook the adjika for 60 minutes. During this time, we scroll the garlic and pour it into the mixture 5 minutes before turning off the heating. Pour oil there, add sugar and salt. We boil for another 5-7 minutes, and pour hot adjika into the jars.