Adjika is a very popular dish from Abkhazia. In fact, the classic Abkhazian adjika is made from fresh herbs, garlic, salt and fresh vegetables. Abkhazians rubbed all the ingredients between two flat stones to get a paste-like mass. Nowadays, everything is simpler - in the kitchen there are such good electric helpers as a blender or a meat grinder. Yes, and there are so many adjika recipes that they cook it with tomatoes, peppers, carrots, and even zucchini and eggplant. The taste of adjika only benefited from the new ingredients. You can see for yourself and get acquainted with very tasty recipes. And adjika for the winter is just an indispensable element of autumn preparations.

Homemade adjika - the most delicious homemade adjika recipe

I used to think that adjika should be very spicy. But after trying many recipes, I realized that we can regulate the spiciness ourselves.

I have been making this recipe over the summer and it always turns out delicious. It is rare when the stocks of this adjika survive until the New Year. Recommend.

We will need:

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

Such adjika is prepared simply.

1. Wash and clean all vegetables. Naturally, we remove the cores from apples, the partitions and seeds from peppers. After that, we chop all the vegetables in turn. Here you can use a meat grinder or blender. The blender turns out quite finely, 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.

I recently received a comment about the large amount of vinegar in this recipe, and I want to say that this is a matter of taste. For such a large amount of vegetables (5.5 kg) to the taste of my family - just right. But if in doubt, use less vinegar.

4. Finely chop the garlic (you can also pass it through a meat grinder), and also add it to the almost ready adjika.

5. For spiciness, if desired and to taste, add hot pepper. We love it spicier, since adjika.

6. Cook for another 5 minutes and put in sterilized jars.

Raw adjika for the winter from tomato and garlic without cooking

The most vitamin and healthy adjika is obtained if the vegetables are not cooked. Such raw adjika must be stored, of course, in the refrigerator and laid out in sterilized jars.

For raw adjika, it is better to use less juicy tomatoes, I usually use fingers.

We will need:

• tomatoes - 1.5 kg
• garlic - 100 gr.
• chili pepper - 1 pc.
• sugar - 2 tsp
• salt - 1 tsp

1. We wash the tomatoes, peel the garlic and chili peppers and pass everything together through a meat grinder.

If you want a spicier dish, use hot peppers along with the seeds. And if you like a delicate taste, then the seeds from the pepper need to be removed.

2. Add salt and sugar, stir everything and put it in pre-sterilized jars.

After all, it really can't be easier, can it?

Adjika for the winter - the best recipe without cooking

Another great raw adjika recipe for those who prepare this vitamin appetizer without cooking vegetables. Adjika according to this recipe is spicy and tasty.

We will need:

• 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.

1. Wash, clean and chop all vegetables with a blender.

2. Grind the garlic.

3. Pass tomatoes, sweet and bitter peppers through a blender.

Sometimes it happens that hot pepper is difficult to grind in a blender, gets stuck - add a few tomatoes to it and the process will go easier

4. Finally, add sugar, salt and vinegar.

5. Mix everything well and put it in sterilized jars.

You can store such adjika and any other dishes, but then it will be stored much less. With tomatoes and bell peppers, I don’t risk storing adjika for more than a month without sterilization - it can ferment.

Recipe for spicy adjika for the winter - you will lick your fingers

Spicy, of course, adjika is obtained, because here we will add hot pepper, and horseradish, and vinegar. But in my family they like spicy, so we also prepare burning adjika. In the end, you can always determine the amount of hot pepper, horseradish and vinegar yourself in order to get a sharpness and acid that is comfortable for your stomach.

We will need:

• tomatoes - 2 kg
• bell pepper - 10 pcs.
• garlic - 200 gr.
• red hot pepper - 3-4 pcs.
• horseradish - 200 gr. (I buy marinated in a jar)
• vinegar 9% - 70 gr.
• sugar - 100 gr.
• salt - 3 tbsp. l.
• fresh dill and parsley

1. Tomatoes, sweet and bitter peppers are cleaned, cut into pieces and chopped with a meat grinder or blender.

2. Add salt, sugar, horseradish and vinegar, stir everything well.

3. Add finely chopped fresh herbs to this mass to taste. It is desirable to cut greens smaller. We stir everything well so that the vegetables make friends.

4. We lay out in sterilized jars.

Adjika with apples for the winter - the best recipe

Adjika with apples was a good find for me from all the recipes. Apples give adjika a sweetish taste and at the same time soften the sharpness of vinegar and pepper. In addition, there is a use for apples if there is a fruitful year.

We will need:

• tomatoes - 1 kg
• bell pepper - 1/2 kg
• apples - 200 gr. (preferably sour)
• onion - 200 gr.
• garlic - 100 gr.
• hot pepper - 2 pcs.
• vegetable oil - 150 ml
• vinegar 9% - 2 tbsp. l.
• sugar - 1 tbsp. l.
• salt - 1.5 tbsp. l.

1. Tomatoes, bell peppers, hot peppers, onions and apples are passed through a meat grinder.

2. Put all the vegetables in a deep saucepan and pour in the vegetable oil. Bring to a boil and simmer for 1 hour over low heat.

3. We clean the garlic and also grind it with a meat grinder or blender. Add garlic to vegetables.

4. Salt adjika, add sugar. There is very little vinegar in this recipe, if you like it spicier, add 1 more spoon.

5. After that, cover with a lid and boil for another 1 hour. During this time, excess liquid evaporates, adjika thickens a little.

6. Can be poured into sterilized jars.

Adjika from zucchini "lick your fingers" - a recipe for the winter

Classic adjika is made from tomatoes and sweet peppers. And this is a recipe for an unusual adjika, since it is based on zucchini. And now is the season for harvesting zucchini, so the recipe will come in handy.

Recipe for delicious eggplant adjika for the winter

Adjika from zucchini will not surprise us anymore. And let's try to cook more from eggplant. It makes an excellent snack.

We will need:

• tomatoes - 1 kg
• bell pepper - 1/2 kg
• eggplant - 1 kg
• garlic - 100 gr.
• hot pepper - 5 pcs. (you can reduce the amount)
• vegetable oil - 100 ml
• vinegar 9% - 50 gr.
• salt - 1 tbsp. l.

1. As in all adjika recipes, we chop the vegetables with a meat grinder or blender. Put everything in a deep bowl and mix well. If you want to get not very spicy adjika, reduce the amount of hot pepper and remove the seeds from it.

2. Pour in vegetable oil and add salt, stir and put on fire.

3. Cook adjika for quite a long time - 1 hour. Cook over low heat, stirring occasionally.

4. We lay out in sterilized jars and twist.

That's all adjika recipes for today. Of course, there are many more of them. We will definitely continue this interesting topic in the future. And now you have a good time in the kitchen and let the result of your work please you.

Good and tasty preparations to you!

The season of preparing vegetables for the winter for good housewives is in full swing: it's time for tomatoes, peppers and other goodies from the south. And this means that it's time to look at old, favorite recipes and not give up on new gastronomic experiments. Below is a selection of adjika recipes, in addition to the usual spicy tomato sauce, you can cook adjika from other, most unexpected vegetables and even berries.

Spicy adjika for the winter - photo recipe step by step

If you love spicy dressings served with meat, the following recipe should definitely be in your culinary piggy bank. Moreover, it does not take much time and products to create an adjika snack bar. Just five vegetables, simple spices, oil, vinegar, and tomato paste are all you need to make this amazing preserve.

Yield: 6 jars of 200 ml

Cooking time: 2 hours 0 minutes

Quantity: 6 servings

Ingredients

• Green bell pepper: 1 kg
• Tomatoes: 500 g
• Onion: 300 g
• Hot pepper (chili or pepperoni): 25 g
• Garlic: 1 goal.
• Sugar: 40 g
• Vinegar: 40 ml
• Salt: 25 g
• Tomato paste: 60 ml
• Refined oil: 40

Cooking instructions

How to cook adjika for the winter from tomatoes

Many cooks cook adjika quickly using ready-made tomato paste. But it is difficult to call this option ideal, real housewives use only fresh tomatoes, harvested at their own summer cottage or purchased from farmers.

Products:

• The most ripe, selected, fleshy tomatoes - 5 kg.
• Garlic - 0.5 kg (5-7 heads).
• Bulgarian sweet pepper - 3 kg.
• Vinegar, standard 9% - 1 tbsp.
• Salt - 1 tbsp. l. (with a slide).
• Hot pepper in pods - 3-5 pcs.

Cooking algorithm:

1. First, disassemble the garlic into teeth, peel. Rinse all necessary adjika vegetables. Then cut the stalks off the tomatoes, cut into pieces. Do the same with pepper, except for the stalks, remove the seeds, you can rinse again under running water. Do not de-seed hot peppers.
2. Next, twist all the vegetables in an old conventional mechanical meat grinder. (Experienced housewives say that newfangled kitchen helpers, like food processors or blenders, do not give the desired consistency.)
3. Pour salt, followed by vinegar, mix.
4. Leave adjika for 60 minutes. Take a sample, if not enough salt and vinegar, then add.

According to this recipe, you do not need to cook adjika, so it will retain all the beneficial properties. You can take products half as much, make sure that adjika “leaves” well, and cook it as needed.

Harvesting adjika for the winter from zucchini

Classic adjika is peppers and tomatoes, but modern housewives are ready to experiment with this dish. One of the most original solutions is the use of zucchini, they make the texture more delicate, fragrant. Such adjika, if made a little less spicy, can be used as a full-fledged snack dish.

Products:

• Young zucchini - 3 kg.
• Bulgarian pepper - 0.5 kg.
• Salt - 50 gr.
• Fresh carrots - 0.5 kg.
• Red, ripe tomatoes - 1.5 kg.
• Vegetable (even better olive) oil - 1 tbsp.
• Granulated sugar - 0.5 tbsp.
• Ground hot pepper - 2-3 tbsp. l.

Cooking algorithm:

1. Preparation of yummy begins with washing and cleaning vegetables. Zucchini, if old, then clean from seeds. Do the same with pepper.
2. Cut vegetables into bite-sized pieces. Grind everything in the good old way - in a meat grinder.
3. Add granulated sugar, salt, pour in vegetable oil.
4. Put on the stove. Wait until it boils, then cook over very low heat for 40 minutes, stirring all the time, as the vegetable mass tends to quickly burn to the bottom of the container. At the end of cooking, add hot pepper.
5. After adding pepper, squash adjika can still be kept on the stove for 5 minutes and can be clogged.
6. Sterilize jars, they must be hot, lids too. Wrap up for the night.

And let the guests enjoy the unusual taste of adjika in winter and wonder what kind of mysterious ingredient the hostess added here!

How to cook adjika for the winter with garlic

The following recipe is suitable for those housewives who would like to treat their relatives with adjika, but are afraid to cook it because one of the household members cannot tolerate the taste of hot pepper. According to the recipe, this role is “assigned” to garlic, it will take quite a lot.

Products:

• Tomatoes - 2.5 kg, ideally the Bull's Heart variety, they are very meaty.
• Apples "Antonov" - 0.5 kg.
• Bulgarian pepper - 0.5 kg.
• Vegetable oil - 1 tbsp.
• Carrots - 0.5 kg.
• Dill and parsley - in a small bunch.
• Garlic - 2-3 heads.
• Vinegar (classic 9%) - 2 tbsp. l.
• Salt, ground black pepper.

Cooking algorithm:

1. Prepare vegetables, everything should be perfectly washed, remove seeds and tails from apples and peppers, stalk from tomatoes, cut carrots on both sides.
2. Next, cut the vegetables into medium-sized pieces. Grind into puree using a meat grinder.
3. According to the recipe, rinse and dry the greens, do not need to pass through a meat grinder, chop finely enough.
4. Add salt and pepper to vegetables. Pour vegetable oil into the future adjika. Vinegar is recommended to be poured a few minutes before turning off. Since, according to this recipe, the time for boiling adjika is quite long - 2 hours, the vinegar will evaporate.
5. The pan should be enameled, vitamins are less destroyed in it. 5 minutes before the end of the cooking process, send finely chopped greens to the saucepan and pour in the vinegar according to the norm.
6. Lids and containers must first be sterilized in the oven or over steam. Pour hot fragrant adjika, roll up.

Leave a jar for tasting, hide the rest away, otherwise, after the first sample spoon, the family will be difficult to stop.

Adjika recipe for the winter with horseradish

Adjika is a dish of Georgian cuisine, moving to another country or part of the world, it naturally transforms, adapting to local conditions and products. For example, Siberian housewives suggest preparing this dish based on horseradish, which gives no less spicy taste than vigorous Georgian peppers.

Products:

• Juicy tomatoes - 0.5 kg.
• Horseradish root - 1 pc. medium size.
• Garlic - 1 head.
• Salt - 1.5 tsp.
• Sugar - 1 tsp

Cooking algorithm:

1. The technology is as old as the world. At the first stage, you need to prepare tomatoes, horseradish and garlic, that is, peel, rinse, cut into pieces suitable for twisting in a meat grinder.
2. When the turn of chopping horseradish comes, it is advised to twist it not into a plate, but into a plastic bag, securing it with an elastic band. Then the very vigorous flavors of horseradish and its essential oils will be perfectly preserved and will not “get lost along the way”.
3. Gently combine the tomato-garlic mass with twisted horseradish, add salt and sugar, stir until dissolved.
4. Sterilize jars, arrange adjika in containers, cork with metal lids.

You can not make such vitamin preparations for the winter, but cook adjika with horseradish directly to the table, with a margin for several days in advance.

Adjika for the winter you will lick your fingers - the most delicious recipe

The more vegetables are included in adjika, the greater the variety of tastes and aromas awaits the taster. The only point - it is important not to overdo it with hot peppers. When there is too much of it, it will no longer be possible to feel the taste of tomatoes or bell peppers. And for the stomach, excessive sharpness is not very useful.

Products:

• Juicy, tasty, ripe tomatoes - 1 kg.
• Bulgarian pepper - 5 pcs.
• Fresh cilantro - 1 small bunch
• Apples with a sour taste, for example, "Antonov" - 0.5 kg.
• Carrots - 0.3 kg.
• Parsley - 1 small bunch.
• Garlic - 2 heads.
• Hot pepper - 3-4 pods.
• Refined sunflower oil - 1 tbsp.
• Salt - 0.5 tsp.

Cooking algorithm:

1. According to tradition, the hostess is first expected by vegetables. They need to be cleaned of skin, stalks, seeds. Rinse thoroughly in several waters (or under running water).
2. Cut into pieces so that it is convenient to twist in a meat grinder. According to this recipe, it is allowed to use a newfangled blender for chopping vegetables.
3. Add salt to the aromatic vegetable mixture, pour in the oil. Greens - parsley, cilantro - can be finely chopped, can be sent with the rest of the vegetables to a meat grinder / blender.
4. The cooking process lasts at least two hours, the fire is small, frequent stirring will only benefit.
5. Arrange adjika in small glass containers, previously sterilized. Roll up lids.

Adjika recipe for the winter without cooking

Harvesting vegetables for the winter is usually a very long process. You must first clean all the vegetables, then wash, chop. The cooking process itself can take up to 2-3 hours or sterilization, when there is a danger that the jar will not withstand heat and burst. But there are options for fast cooking adjika that do not require cooking or sterilization, and therefore are popular.

Products:

• Ripe tomatoes - 4 kg.
• Bulgarian pepper - 2 kg.
• Hot pepper in pods (or chili) - 3 pcs.
• Garlic - 6-7 heads.
• Vinegar (classic version 9%) - 1 tbsp.
• Coarse salt - 2 tbsp. l.

Cooking algorithm:

1. According to this recipe, you can simultaneously sterilize jars, lids and prepare vegetables.
2. Peel peppers and tomatoes from tails, and peppers also from seeds. Garlic undressed into teeth, remove the husk. Wash all vegetables.
3. Grind into a homogeneous mass using your grandmother's favorite meat grinder or a modern blender.
4. After adding salt and vinegar, mix the fragrant and spicy mass thoroughly.
5. Leave for 60 minutes in a cool place, covering the container with a cloth (not a lid).
6. Mix again, now you can put it into prepared jars, roll up the lids.
7. It is recommended to store such adjika in a cool place, ideally in a personal cellar, but it can also be in the refrigerator.

Adjika, prepared in this way, retains the greatest amount of vitamins and minerals.

Homemade adjika for the winter without tomatoes

Each person is individual, there are those who cannot stand tomatoes, but they cannot refuse hot sauces. There are recipes in which tomatoes play a secondary role or are not used at all.

Products:

• Sweet pepper - 1.5 kg.
• Garlic - 3-4 heads.
• Seasonings (coriander seeds, dill) - 1 tbsp. l.
• Red hot pepper - 3-4 pods.
• Vinegar 9% - 2 tbsp. l.
• "Hmeli-suneli" - 1 tbsp. l.
• Salt - 3 tbsp. l.

Cooking algorithm:

1. The hardest part of this recipe is peeling and rinsing the garlic.
2. Bell peppers are easier to peel, remove stems and seeds. Hold hot pepper under running water, remove the tail.
3. Twist the peppers and garlic in a meat grinder. Grind coriander and dill seeds, add to the fragrant mixture of peppers and garlic.
4. Add salt. Boil 30 minutes. Pour in the vinegar. Boil for another 10 minutes.
5. Arrange in small containers that have passed the sterilization stage. Cork with lids, which were also pre-sterilized.

Senor Tomato can sleep peacefully, adjika is fragrant, juicy, tasty without it!

The recipe for the original adjika for the winter with apples

Fragrant juicy apples with sourness greatly ennoble the taste of adjika. That is why they are an important part of many sauces and hot spices.

Products:

• Tomatoes - 3 kg.
• 9% vinegar - 1 tbsp.
• Sour apples - 1 kg.
• Bulgarian pepper - 1 kg.
• Vegetable oil - 1 tbsp.
• Carrots - 1 kg.
• Garlic - 2 heads.
• Hot pepper - 2 pcs.
• Sugar -1 tbsp.
• Salt - 5 tbsp. l.

Cooking algorithm:

1. Peel, rinse, chop vegetables and apples with hot pepper into a homogeneous mass using a blender / ordinary meat grinder.
2. Lastly, send the garlic to the meat grinder and twist it into a separate container.
3. Stew the fruit and vegetable mixture in an enameled container for 45 minutes (the fire is very weak, frequent stirring with a wooden spoon is welcome).
4. Add salt with sugar, oil with vinegar. Withstand 10 minutes. Add garlic. Hold on for another 5 minutes.
5. This time is spent on sterilizing containers and lids.

Delicate apple aroma and sharp taste of adjika will be a great decoration for any meat dish.

Simple homemade plum adjika for the winter

Of all the fruits growing in the middle lane, the plum is the most unique. It goes well with sweet desserts, good in pies, goes well with meat and fish. But the plum in adjika is especially refined.

Products:

• Plums of sour varieties - 0.5 kg.
• Bulgarian pepper - 0.5 kg.
• Garlic - 2 heads.
• Hot pepper - 2 pods.
• Tomato paste - 1 tbsp. l.
• Sugar - 4 tbsp. l.
• Salt - 2 tbsp. l.
• Vinegar 9% - 2 tbsp. l.

Cooking algorithm:

1. Rinse plums and peppers, remove pits and seeds from fruits. Peel and rinse the garlic, just rinse the hot pepper pods.
2. Send everything to a meat grinder, transfer to an enameled pan / basin.
3. Sprinkle with sugar, salt, put tomato paste.
4. The cooking process lasts 40 minutes. Pour in the vinegar 5 minutes before completion.

Such adjika can be served almost immediately to the table (after cooling). You can prepare for the winter, spreading out in sterilized jars and corking.

Harvesting for the winter - Bulgarian adjika

It is clear which product will be the main one in adjika with the prefix "Bulgarian", naturally, sweet, juicy, beautiful peppers. And its taste is more delicate, compared to the sauce prepared on the basis of classic recipes only with tomatoes.

Products:

• Sweet pepper - 1 kg.
• Garlic - 300 gr. (3 heads).
• Hot pepper - 5-6 pods.
• Vinegar 9% - 50 ml.
• Sugar - 4 tbsp. l.
• Salt - 1 tbsp. l.

Cooking algorithm:

1. Remove the seeds from the Bulgarian sweet pepper, cut off the tails of both peppers. Rinse, then use a classic mechanical meat grinder.
2. Peel the garlic, rinse, also send to the meat grinder.
3. Add salt and sugar to the resulting aromatic mixture, stir until completely dissolved. Pour vinegar here, mix again.
4. Adjika is not boiled, but before laying out in containers and clogging, it must be infused (at least 3 hours).

You need to store adjika from bell pepper in a cold place.

Awesome green adjika - harvesting for the winter

This adjika, which has a stunning emerald color, is called the gastronomic hallmark of Abkhazia. But any housewife can cook an unusual seasoning for meat: it does not contain any secret and exotic ingredients.

Products:

• Bitter green peppers - 6-8 pods.
• Garlic - 1 head.
• Cilantro - 1 bunch.
• Salt - 1 tbsp. l.

Cooking algorithm:

1. Peel and wash the garlic, just cut off the tails of the pepper. Cut into pieces.
2. Rinse cilantro, dry.
3. Using a sharp knife, chop all the prepared ingredients as finely as possible, and then mix with salt.

A real Abkhaz hostess grinds vegetables, herbs and salt in a mortar, but if you want to make the process faster, you can use a meat grinder by passing the mixture through a grate with small holes twice. This adjika has an amazing taste and an exotic look!

Well, who doesn't love the Abkhazian sauce called adjika? It goes well with any type of side dish and meat, because it has a pronounced tomato flavor and spicy aroma. The Abkhazians ground all the products that they used in the process of making the sauce with stones, but this does not mean that we need to do the same to achieve the same taste, because there is a blender or food processor at hand that will help us make the sauce of a pasty consistency. We will present you with several recipes on how to make a sauce to preserve it for the winter.

1. Take 2.5 kg of tomatoes and chop them so that they can be passed through a meat grinder. Just make sure that the vegetables are whole without dents or rot, because such tomatoes cannot be used. If you neglect this rule, then adjika will quickly deteriorate.

1. When the tomato mass is ready, it will need to be placed in a colander lined with gauze. This stage is necessary in order to stack all the juice from the tomatoes.

1. In the meantime, mince 500 g of pepper through a meat grinder (you can use any sweet vegetable, but, as a rule, housewives use regular bell pepper). Hot pepper is also crushed - it will need literally 1 medium-sized pod, and 0.150 kg of garlic gruel. Mix everything thoroughly and add to the tomato pulp, which has already remained in a colander.

1. Pour vegetable oil into the blank for adjika - literally 1 tbsp, 1 tsp. vinegar, add also 0.1 kg of sugar and ½ tbsp. salt.

1. Put adjika on the stove. Once it boils, let it boil for 30 minutes.

1. During this time, sterilize jars with a volume of 0.5 liters. From the number of ingredients that we indicated in this recipe, you will get 4 such jars and literally ½ saucers to give to your household for testing.

Boiled adjika with horseradish for the winter

1. First of all, we pass tomatoes through a meat grinder. We will indicate the same amount of 2.5 kg in all recipes, which is enough for 4 half-liter jars. And you already count from this indicator how many tomatoes you need for the number of cans that you want to preserve.
2. The next step is to grind 250 g of hot pepper with 1/2 kg of pepper (Bulgarian). I also use horseradish - no more than 1 root, so as not to overdo it with spiciness. This is a variant of spicy adjika, so we take a fairly large amount of the corresponding ingredients.

Important! When preparing this adjika, protect the skin of your hands by wearing gloves. Hot peppers can leave a severe burn.

1. We mix the spicy preparation with the tomato, add 110 g of sugar and 60 g of salt to it, put everything on the fire and cook for 1.5 hours.
2. After that, add 200 ml of vinegar, 125 ml of vegetable oil (olive or sunflower) to adjika. Boil the sauce over medium heat for 1/6 hour. During this time, we prepare jars - sterilize.
3. Pour the sauce and roll it up. Do not rush to lower the finished seamings into the basement, let them stand in a blanket at home for a day.

Adjika in Georgian for the winter

Any seasoning that contains the word "in Georgian" is very spicy by default. Adjika in this case is no exception. In this recipe, we will use a large amount of hot pepper and a certain set of additional spices, but there are absolutely no tomatoes in this adjika:

1. We take 1 kg of red hot pepper and grind it in a meat grinder with 0.5 kg of garlic.

Important! Take red pepper fruits so that your adjika has a rich bright color.

1. Add 3.4 cups of salt to the resulting mixture, as well as seasonings mixed together: dill, coriander and suneli hops.
2. Mix everything well and ram into jars. As you can see, you don't need to cook anything.

Important! Eat this adjika carefully if you have ailments of the stomach or other organs of the digestive system.

Adjika sweet for the winter recipe

1. Grind tomatoes with 3 large bell peppers and 2 pods of hot pepper through a meat grinder or blender.
2. After that we twist, perhaps several times, 250 g of walnuts and cloves of 1 head of garlic.
3. We mix the vegetable preparation with garlic-nut and season the resulting mass with spices - 3 tsp. coriander, 1 tsp suneli hops, 1 pinch of cinnamon and 5 tsp. salt.
4. Tamp the resulting sauce into jars. You do not need to cook anything, but it is better to sterilize the jars.

Burning adjika for the winter recipe

If you like spicy sauces, you can cook Georgian adjika. But there is another option for those who do not use hot peppers in the kitchen. You can replace it with more garlic and add tomatoes:

1. As usual, chop the tomatoes (in this recipe you can take 3 kg), pass them through a meat grinder with 1 kg of bell pepper and 0.2 kg of garlic.
2. Add 2 tbsp to the resulting sauce preparation. salt and cook everything on fire for 1/4 hour.
3. While the sauce is boiling, sterilize the jars, and then fill them with ready-made adjika.

Adjika recipe with plums for the winter

Plum adjika has a spicy taste with a sweet and sour tint. It is ideal for meat dishes. If meat is often baked in your family, then be sure to prepare such a great seasoning for the winter:

1. Pass through a meat grinder 1 kg of ripe plums. Plum taste will be very piquant if you add gruel from 2 hot peppers and 1 garlic head to it. Of course, the ingredients will need to be cleaned of seeds and stalks.
2. Mix everything, add 2 tablespoons to the resulting mixture. tomato paste and 1 tbsp. sugar and salt.
3. Put the blank for adjika on the fire and boil it for 20 minutes (at this time, prepare the jars for seaming).
4. Pour the resulting sauce into sterilized jars, cool them and lower them into the basement.

Bulgarian pepper adjika recipe for the winter

1. Grind 2 kg of bell pepper through a meat grinder. Add garlic gruel prepared from 2 heads of this root crop to the resulting pulp.
2. Add salt and sugar to taste, 100 g of vinegar to this adjika, mix everything.
3. Sterilize the jars and place the cooked adjika in them, which does not need to be heat treated, it rolls up raw.

Adjika for the winter tomatoes apples garlic

1. We pass through a meat grinder 200 g of hot pepper and the same amount of garlic, peeled, with 2.5 kg of tomatoes, which are desirable to blanched, 1 kg of sweet pepper, the same amount of carrots and apples, peeled in advance.

Important! It is advisable to skip all the ingredients through a meat grinder. If you try to turn them into a pasty mass by blending or some other method, then the tastes will simply mix up, and you will not be able to feel each product in adjika, and this is what makes this sauce special and spicy.

1. We put the resulting mixture on fire and boil it for 60 minutes. During this time, excess liquid will evaporate from the sauce.
2. Add chopped dill with parsley to the thick, as well as 1 cup of vegetable oil, 2/3 cups of sugar and 2 tbsp. salt. We boil for another 15 minutes, and during this time we prepare jars for seaming.
3. We lay out the sauce in containers and lower it into the basement for storage.

Spicy tasty adjika for the winter

Armenians preserve such adjika for the winter:

1. They pass 5 kg of tomato with 1 kg of garlic and 0.5 kg of hot peppers through a meat grinder.
2. They fill the resulting workpiece with 50 g of salt, and then pour it into enameled dishes and stand for 15 days. All this time, adjika needs to be constantly stirred so that it ferments better.
3. Then you need to pour the sauce into jars and roll them up.

Adjika spark for the winter

1. We pass through a meat grinder 1 kg of tomatoes and bell peppers. Here we add ½ kg of garlic.
2. Season the resulting mass with 20 g of dry hot pepper, 3 tbsp. salt and 2 tbsp dried parsley root.
3. The resulting adjika should be infused for 1-2 days in a cold place (preferably in the refrigerator) so that the tastes of all the ingredients that have been added mix with each other.
4. We lay out the finished sauce in jars, which must be sterilized and dry without fail.

Adjika lure for the winter

1. We pass through a meat grinder 3 kg of tomatoes with 1 kg of sweet pepper. Here we add 4 pods of hot pepper with 5 heads of garlic, peeled.
2. Add 2 tbsp to this mixture. salt and 200 g of sugar, mix everything and pour in 1 cup of vegetable oil.
3. We put adjika to cook. It should boil for 15 minutes.
4. The last step is seaming. Banks must be dry and sterilized.

Recipe for spicy adjika for the winter without cooking

1. Grind through a meat grinder 2.5 kg of tomatoes. Add sweet pepper in the amount of 1 kg. All this is mixed with garlic gruel (you will first need to prepare 300 g of peeled cloves). We do the same with horseradish, which must be used in an amount of 0.2 kg. Capsicum is also needed - choose 4 small fruits.
2. Mix the resulting workpiece well, and then add 1.5 cups of vinegar, 1 cup of sugar and 2 tbsp. salt.
3. We leave this adjika in the refrigerator for 1 day, after that we transfer it to dry jars, which it is advisable not to forget to sterilize.

Important! You need to store such adjika only in the refrigerator. You don’t have to worry about the suitability of the product, adjika of this method of preparation can stand in a cold place for a whole year and not deteriorate. But if you have already opened the jar, then it is advisable to use its contents quickly.

Adjika for the winter through a meat grinder

As you have already noticed, in all the adjika recipes that we presented above, the ingredients are only ground with a meat grinder so that a person can feel the taste of each product that was used during cooking with receptors.

A blender is not the best option, because it turns food into a paste without leaving any lumps, and adjika needs them - this distinguishes it from ketchup and ordinary tomato juice.

We present you another adjika recipe through a meat grinder:

1. Grind 5 kg of tomatoes with sweet pepper.
2. Add to the resulting mass 3 kg of sour apples, 20 pods of hot peppers and 5 heads of garlic. These products are also passed through a meat grinder.

Important! In this recipe, the skin from tomatoes and apples can be left on before passing them through a meat grinder.

1. Pour 1 cup vegetable oil and ½ cup vinegar into the sauce.
2. Pour 1 cup of sugar and 2 tbsp. salt. Mix everything thoroughly so that the bulk ingredients are completely dissolved in the vegetable grounds.
3. We put the adjika on the fire, boil for 40 minutes, and then lay it out in jars that have already been sterilized by this moment.

Raw adjika for the winter with tomatoes recipe

This recipe differs fundamentally from all the previous ones in that aspirin is added to it. This is a wonderful preservative, but if you decide to use it, then it is better not to give such adjika to children.

1. We pass 2.5 kg of tomatoes with 1.5 kg of sweet pepper through a meat grinder. Take also hot pepper - 10 pcs. Prepare garlic gruel from 2 heads of this root vegetable.
2. Salt the resulting adjika.
3. We measure the number of resulting liters of adjika. Experienced housewives recommend adding 1 aspirin tablet to each half-liter jar.
4. Let the finished adjika brew in the refrigerator for a day. During this time, the aspirin in the vegetables will completely dissolve.
5. After that, we roll up the banks and lower them into the basement.

Video adjika from tomato for the winter

Adjika classic recipe without cooking for the winter

A lot of the recipes that we listed in our article are prepared for the winter without cooking. According to the classic recipe, this is how this sauce should be prepared. Here is the detailed recipe for you:

1. We pass through a meat grinder 500 g of tomatoes with 200 g of bell pepper.
2. Add here 30 g of garlic and horseradish root, as well as 1 pod of hot pepper.
3. Salt and pepper to taste adjika and season it all with 30 ml of wine vinegar.
4. We mix the sauce, defend it for a day in the refrigerator, and then transfer it to sterilized jars and roll them up.

Adjika with vinegar without cooking for the winter

1. Grind 4 kg of tomatoes and 1.5 kg of bell pepper. We use a meat grinder for this purpose.
2. Add here 3 pods of hot pepper and 200 g of garlic.
3. Salt the finished adjika and add 200 ml of vinegar to it.
4. Such adjika can be infused in the refrigerator for 60 minutes, after which it can already be laid out in jars and lowered into the basement.

Adjika is an irreplaceable seasoning. It can not only serve you as a sauce, but also an excellent dressing for borscht or cabbage rolls. In general, any housewife with a creative touch will definitely find a use for this sauce in her kitchen during the winter season and beyond.

Video: "How to cook adjika for the winter"

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

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

Recipes for cooking adjika

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

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

Adjika Abkhazian

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

Ingredients of the meal:

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

Cooking:

Pepper pods get rid of everything superfluous, grind as finely as possible.

Dip the tomatoes in boiling water, remove the skin, twist together with the cloves of fresh, peeled garlic. Mix with pepper, salt. Put on a hot stove for exactly three minutes. At the same time, try not to leave the pan in order to be able to stir the mass without interruption.

Adjika spicy, a simple and quick recipe you will lick your fingers

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

Ingredients of the meal:

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

Cooking:

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

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

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

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

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

Ingredients of the meal:

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

Cooking:

Tomatoes prepare: rinse, get rid of excess, twist. You can do this both manually, using a meat grinder, and using a mixer.

Remove seeds from both types of peppers, rinse and also twist. Add to the tomatoes, mix, drain the resulting juice.

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

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

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

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

Delicious adjika from tomato and pepper

In terms of taste, such a dish will not yield to natural Georgian, and bell pepper will make it thicker and more aromatic. Tomatoes are best to choose fleshy, but not overripe, otherwise a lot of juice will appear.

Ingredients of the meal:

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

Cooking:

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

Rinse the tomatoes, get rid of excess, cut, scroll until smooth.

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

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

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

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

Classic adjika recipe from tomato and garlic

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

Ingredients of the meal:

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

Cooking:

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

Prepare burning pods: remove seeds, stalk. Grind, lay out to other grated products.

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

Pour in the vinegar carefully.

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

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

Attention! When working with hot peppers, gloves must be worn. It will irritate the skin, and getting it into the eyes is very dangerous to health.

Adjika from tomato and pepper with garlic boiled for the winter

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

Ingredients of the meal:

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

Cooking:

Scald the tomatoes and remove the skin, cut for twisting. Twist, drain excess juice.

Clean the gogoshary from the internal contents and the stalk, cut. Scald, remove the skin and also twist.

Peel, wash and chop the carrots with a meat grinder.

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

Peel hot pepper, grind it and add it to adjika. Leave on the stove without fire for a couple of hours. Place cooled adjika in pasteurized jars.

Attention! For the preparation of adjika, it is best to use enameled, clay or cast iron dishes.

Boiled adjika with apples

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

Ingredients of the meal:

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

Cooking:

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

Peel the carrots, grind, add to the tomatoes.

Sweet and bitter pepper to get rid of the stalk and seeds. Twist on medium mode, add to the rest of the vegetables. Stir, drain the juice.

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

Drain the juice from the vegetables, put everything in a saucepan. Add grated garlic, salt, seasoning, vinegar, sugar. Mix everything. Put on a slow fire.

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

Real Georgian adjika

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

Ingredients of the meal:

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

Cooking:

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

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

Finely grind the garlic, add to adjika.

Crush walnuts in a mortar, add to adjika.

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

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

Homemade adjika with tomatoes and garlic, without bell pepper

Homemade adjika without bell pepper is an excellent snack for any holiday table, but it can be very spicy. But the benefits from it in the winter will be much greater than from the packaging of antiviral drugs.

Ingredients of the meal:

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

Cooking:

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

Remove seeds from peppers, twist, add to tomatoes.

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

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

Raw adjika for the winter from tomato and garlic without cooking

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

Ingredients of the meal:

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

Cooking:

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

Peppers, both hot and sweet, clear of seeds, get rid of the stalk.

Grind finely in a meat grinder, lay out to the tomatoes.

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

Roll into a pasteurized container or fall to the table.

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

Summary

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

Adjika is considered a national Abkhaz delicacy, but its recipe is firmly rooted in every country. The dish can be prepared as a sauce and dry seasoning, it all depends on personal preference. Adjika is based on plums, tomatoes, apples. An obligatory component is chili pepper or horseradish, they give the dish the desired spiciness. Often, adjika contains spicy herbs, they allow you to achieve a refined aftertaste. The sauce is served with fish and meat dishes; it rightfully takes pride of place on the kitchen table of every family.

Traditional adjika recipe

Abkhaz cooking technology is considered the basis of the basics, so it makes sense to consider it first. According to the national recipe, tomatoes are not added, a rich color is achieved due to hot red pepper.

• red pepper (hot) - 0.9 kg.
• rock salt - 60 gr.
• garlic - 525 gr.
• a mixture of coriander, dill seeds, suneli hops - 65 gr.

1. Wear rubber gloves to protect your hands from burns. If desired, you can make adjika less spicy by taking not 900 gr. red pepper, and 400-500 gr. In this case, it can be replaced with paprika, judge by the desired result.
2. Separate the stalks from the peppers, wash the pods and remove the seeds. Pass the components through a meat grinder several times (you can use a blender). Do the same manipulations with fresh garlic, after peeling it from the husk.
3. Mix pepper and garlic porridge with ground spices (suneli hops, coriander, dill seeds), add salt. Mix the mass with a fork until smooth, if desired, add more cilantro and fresh chopped dill.
4. The classic cooking technology does not require cooking. Store adjika in the refrigerator for no longer than 5 months. Choose a glass or plastic container with a tight-fitting lid for aging.

Adjika with tomato paste

• chili pepper - 165 gr.
• fresh plum - 2.2 kg.
• fresh tomatoes - 600 gr.
• oil (preferably olive) - 125 ml.
• tomato paste - 220 gr.
• table salt - 60 gr.
• dill - 1 bunch
• Bulgarian pepper - 350 gr.
• granulated sugar - 145 gr.
• garlic - 300 gr.

1. If desired, you can take more tomatoes (for example, 700 gr.). Wash the plums, remove the stones, rinse with water again and dry with paper towels.
2. Remove the stalks from the bell pepper, cut, clean the cavity from the seeds and rinse. Put on rubber gloves, wash and clean the chili peppers and pat dry.
3. Peel the garlic, rinse the dill with water and chop it coarsely. Turn on the blender, first chop the fruits of the plums in it, then remove the porridge and move it into a deep bowl.
4. Now cut the tomatoes into cubes, after removing the inedible parts. Pass the tomatoes through a blender. When they turn into porridge, add chopped chili, bell pepper, dill and peeled garlic.
5. Take a deep dish with thick walls and a bottom, move the porridge from tomato, bell pepper, chili, garlic and dill into it. Add chopped plums, put on a slow fire.
6. Boil the mass for about 50-60 minutes, during which time it will boil down. Add tomato paste, salt, butter, sugar, mix, simmer for another 1.5 hours at low power.
7. After the allotted time, turn off the burner, pour the mixture into sterilized jars, roll up. You can skip the last step by packing adjika in glass containers. Duration of storage in the refrigerator - 6 months.

• carrots - 900 gr.
• sweet and sour apples - 1.1 kg.
• tomatoes - 2.6 kg.
• chili - 200 gr.
• Bulgarian pepper - 1.4 kg.
• rock salt - 25 gr.
• granulated sugar - 130 gr.
• vinegar solution (table, wine or apple) - 110 ml.
• garlic - 220 gr.
• horseradish - 200 gr.

1. Wash all fruits and vegetables. Remove the core and stalks from the apples, chop the fruits into orange slices. Remove seeds from bell pepper, cut into pieces. Wash the tomatoes, cut the stalks, peel the carrots.
2. Put on gloves, rinse the chili under running water, remove the seeds, you won't need them. Remove the husk from the garlic, divide the head into individual cloves.
3. Place bell peppers, garlic, tomatoes, carrots, apples in a blender bowl, chop until porridge. Transfer the mass to a thick-bottomed saucepan, put on a slow fire.
4. The duration of cooking is 1 hour, during this period you need to grind chili in a meat grinder or blender, and then mix it with horseradish.
5. After the specified period, add the power of the burner to the middle mark, send hot pepper with horseradish to the pan. Simmer for another 45 minutes, then add salt and sugar, pour in vinegar.
6. Bring the mass again until bubbles appear, leave for 10 minutes. Wash glass jars with soda, dry. Pack the finished product into containers, roll up or screw on the lids. After cooling, move the adjika to the refrigerator or cellar.

Adjika with plums

• sugar - 185 gr.
• plums - 4.3 kg.
• chili pepper - 110 gr.
• dill - 1 bunch
• parsley - 1 bunch
• fine salt - 90 gr.
• tomatoes - 1.8 kg.
• garlic - 280 gr.

1. Place the plums in a colander, wash thoroughly to remove the whitish cast. Cut into 2 parts, remove the bones. Put on gloves, rinse the chile under cold water, remove the seeds and cut off the stem.
2. Now peel the garlic, you can replace it with white onions or table horseradish. Wash the tomatoes, cut into cubes, remove the inedible parts.
3. Mix plum pieces with chili, tomatoes, garlic/onions. Send vegetables to a blender or pass 3 times through a meat grinder. Pour the porridge into a thick-bottomed saucepan, put on fire.
4. When bubbles appear, reduce the power to a mark between the minimum and average. Pour sugar, fine salt, cook until the granules dissolve, stir constantly.
5. The duration of languor is 1.5 hours. After 15 minutes, add chopped dill and parsley, after cutting the branches from them. While the mass is cooking, sterilize the jars and lids for further twisting.
6. After the specified period has expired, pour the finished adjika into containers, twist. Turn the container upside down, cool under natural conditions. Move to storage in the basement, refrigerator or cellar.

• Bulgarian pepper - 1.2 kg.
• ripe plum tomatoes - 2.8 kg.
• chili pepper - 30 gr.
• garlic - 280 gr.
• granulated sugar - 30 gr.
• table vinegar (concentration 9%) - 65 ml.
• salt - 55 gr.

1. In the end, you will get 3 liters of finished adjika. The composition will not be too spicy due to the small amount of chili pepper, if desired, the amount can be reduced.
2. To prevent the end product from being runny, wash the tomatoes and dry them. Then chop into slices, transfer to a colander and leave over the dishes, during this period the juice will drain.
3. Remove the seeds and stems from the chili, and do the same with the bell pepper. Chop the vegetables into slices, move to a blender along with the tomatoes. Scroll to the state of porridge, add the garlic and chop again.
4. Pour granulated sugar and salt into the finished composition, pour in the vinegar solution. Place the finished gruel in a saucepan, cook for about 1.5 hours, stirring occasionally. After that, pour into sterilized containers, roll up.
5. Turn the container upside down, wait until it cools at room temperature. Take the finished adjika to a place for long-term storage, a cellar or refrigerator is considered an ideal option.
6. The composition can be consumed after 3 days after preparation. The shelf life is 3 months, subject to the optimal temperature regime (10-12 degrees).

Adjika with beets

• granulated sugar - 110 gr.
• garlic - 60 gr.
• drinking water - 265 ml.
• vegetable oil - 260 ml.
• beets - 1.9 kg.
• bell pepper - 260 gr.
• tomatoes - 750 gr.
• chili - 2 pods
• onion - 230 gr.
• vinegar essence - 40 ml.
• salt - 30 gr.

1. The technology of preparation differs from all others with a sweet, spicy aftertaste, which is achieved due to the contained beets and chili peppers.
2. Wash, peel the beets, cut them into cubes and place in a blender (you can scroll 3 times in a meat grinder). Peel the chili, remove the leg and seeds, mix with sugar and salt. Send this mixture to a blender, scroll along with the beets.
3. Remove the previous mass, transfer it to the bowl. Peel the tomatoes, remove the skin if possible. Remove the seeds from the cavity of the bell pepper, cut off the legs. Scroll the tomatoes and peppers in a meat grinder 2-3 times.
4. Peel the onion, chop it into very thin half rings. Fry in a hot frying pan with the addition of sunflower oil (until golden brown). Add tomato and bell pepper porridge to the pan, pour in water. Simmer the mass for a quarter of an hour.
5. Put the beet composition in the pan, send the frying to the container. Put on fire, cook for about 45 minutes under the lid. Stir occasionally so that the mass does not burn to the walls.
6. 10 minutes before readiness, pour in vinegar essence, add garlic crushed under pressure. Pour the mixture into jars, seal tightly or screw on plastic lids. Leave to cool, then move to the cold for storage.

• tomatoes - 550-600 gr.
• chili pepper - 40 gr.
• bell pepper - 200 gr.
• fresh dill - 1 bunch
• fresh parsley - 1 bunch
• sugar - 20 gr.
• salt - 20 gr.
• wine vinegar - 200 ml.
• grated horseradish - 80 gr.
• seasonings - to taste
• garlic - 1 head

1. Wash the tomatoes, pour boiling water over them, remove the peel. Cut the tomatoes in half, remove the seeds. Do the same with bell and chili peppers. Peel the garlic from the husk, divide the head into teeth.
2. Pass garlic, tomatoes, chili and bell pepper through a blender or meat grinder. Grate the horseradish in advance, add to the cooked pasta.
3. Stir until smooth, transfer to a deep bowl, wrap the container with cling film. Send to the refrigerator for 20 hours. Take out and stir when done.
4. Now add sugar, salt, add spices to taste. Wash and dry parsley with dill, chop, mix with vinegar. Add mass to the previous mixture.
5. Pack ready-made adjika in small jars, store in the refrigerator or cellar for no longer than 3 months. Serve with meat, fish, side dishes, seafood.

Consider cooking adjika based on ripe plums, tomatoes, bell or chili peppers. Add your favorite spices as desired, make a sauce with beets, apples, horseradish or tomato paste.

Video: adjika from zucchini