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. It can be cooked, or you can make a sauce from raw vegetables. Sweet peppers, carrots, apples, eggplants, garlic, hot peppers can be added to tomato adjika. 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 the aroma of fresh vegetables, which will delight you 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 like the strong garlic taste, reduce 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 for a 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 the 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. You do not need to get seeds from hot peppers, 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 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 hot sauce. And this recipe is for people like that - it doesn't have chili. In this case, there will be a piquant 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 pcs.
• dry mint - 2 tablespoons
• fresh dill - 3 tablespoons

Adjika from tomatoes not spicy - 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 the tomato juice has boiled 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.Let the adjika simmer over low heat 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. Due to the different varieties of tomatoes, these additives should be added to taste. The amount 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 sauce you prefer. If you want the most useful product, after boiling, cook for 5 minutes and immediately roll up in jars. If 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
• hot peppers - 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 a milder taste, the seeds must be removed. Remove all seeds from sweet pepper, cut off the stalk of tomatoes.

2. Grind all vegetables in a meat grinder and place them in a large saucepan. 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 should be sterilized so that the adjika stays 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 a pleasant additional flavor to the finished sauce. It is better to take sour apples, but you can also take sweet and sour ones. 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. Lastly, pour in the vinegar essence, stir and pour the boiling sauce into sterilized jars. Roll up, turn over, wrap and cool. It turns out adjika with an interesting taste, in winter it is simply irreplaceable.

Adjika from tomatoes with eggplant

Another option for tomato adjika is with eggplant. 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 in acetic acid, stir and pour into sterilized jars. Then roll up the cans, turn over and wait until it cools completely. Eggplants give this sauce its own unique taste.

Adjika from tomatoes is a very simple preparation. 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. The famous mayonnaise can be made from natural products at home in 5 minutes. 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 social media buttons below and share this recipe with your friends. Until new tasty meetings!

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There are many ways to cook tomato adjika. Recipes can be selected, depending on the skill level of the hostess, both fairly simple and more complex. How to prepare the most delicious adjika from The best recipes are collected in our article. But I would like to note the fact that each of us has different taste preferences. Therefore, it is not necessary to assert that it is the preparation prepared according to a certain recipe that is the most delicious. They are all somewhat "the tastiest". And the choice is yours.

Adjika "Home comfort"

Are you looking for a recipe for the most delicious adjika? Then try this one. Adjika prepared according to this recipe has a mild taste, without excessive pungency. In addition, this cooking method has its own flavor - these are apples. They influence the taste of the dish so much that it becomes a great addition to any side dish.

Ingredient List:

• about two kilograms of tomatoes;
• one kilogram of apples (the variety is unimportant);
• one kilogram of carrots;
• one hundred grams of hot pepper;
• one hundred and fifty milliliters of vinegar;
• one hundred and fifty grams of sugar;
• two hundred milliliters of sunflower oil;
• two hundred grams of garlic;
• fifty grams of salt.

The main role in this recipe is played by tomatoes, since they, interacting with seasonings, give an extraordinary taste. It follows from this that tomatoes must be neither green nor lethargic.

Cooking method... The stalks must be cut out of the previously washed tomatoes. Further, if the tomatoes are small, then they are cut into two parts, if large, then into four parts. The apples are peeled and cored. Carrots need to be washed and peeled. Seeds are removed from sweet and bitter peppers. Grind everything with a meat grinder, and then transfer the resulting mass to a bowl with a thick bottom or cauldron. Then everything is thoroughly mixed with a wooden spoon, and then put on the oven. Adjika is cooked for 60 minutes, but at the same time it should be constantly stirred. Already at the end (about seven to ten minutes before the end) you need to add garlic, vinegar. After that, the dish is mixed again, boiled well and poured into jars.

Adjika with horseradish

Required Ingredients:

• about two kilograms of red tomatoes;
• one kilogram of sweet pepper;
• three hundred grams of garlic;
• three hundred grams of hot pepper;
• three hundred grams of horseradish (one fresh root);
• two hundred grams of salt;
• two hundred milliliters of vinegar (necessarily 9%).

Cooking method. The tomatoes need to be washed and their stems cut. The pepper is thoroughly washed, the seeds are removed, the stalk is cut out. Horseradish and garlic are peeled and cut into very small pieces (some housewives prefer to grind these ingredients in a meat grinder). Sweet and bitter peppers, together with tomatoes, are passed through a meat grinder. Next, you need to add salt, vinegar, chopped garlic and horseradish. After thorough mixing, all unnecessary liquid is drained. We put the resulting mass in jars and close it. Best of all, store in the refrigerator on the lower shelf. As a rule, about 3 liters of adjika is obtained.

Adjika with garlic and tomatoes

The most delicious tomato and garlic adjika is suitable for both spicy lovers (adding garlic) and for people who do not like too spicy preparation.

Required Ingredients:

• about three kilos of tomatoes;
• 1 kg of bell pepper;
• 500 g of garlic;
• 150 grams of hot pepper;
• one hundred grams of salt;
• three tablespoons of sugar.

Cooking method. Initially, you must remove all the seeds from the bell pepper. Then the stalks are removed and the garlic is peeled from the husk. And only after completing all of the above steps can you start washing all the vegetables. After that, Bulgarian and hot peppers are passed through a meat grinder. Salt and sugar are added to the resulting mixture. After completing all these steps, you need to put the dish in the refrigerator for a day. In the morning, all excess fluid is washed off. After cooking, adjika is placed in pre-prepared jars, and then placed back in the refrigerator for further storage.

Adjika "Kievskaya"

Some argue that this is the most delicious adjika. Prepared for the winter, it will appeal to even the most sophisticated gourmets. In addition, it is quite easy and simple to prepare it.

Required Ingredients:

• 5 kg of tomatoes (ripe);
• Bulgarian pepper (1 kg);
• sour apples (1 kg);
• carrots (1 kg);
• two tablespoons of salt;
• 2 cups sugar;
• black and red pepper (one tablespoon each);

First you need to wash all the vegetables. The pepper is peeled and cored. Then the peel is removed from the tomatoes (to make it faster and easier to do this, it is recommended to pour boiling water over the tomatoes for five to seven minutes). After that, all vegetables are minced in a meat grinder. Oil, sugar, salt, spices are added to the resulting mass. Next, the resulting mixture is placed on the stove and cooked until the required density is obtained. After it, you immediately need to pour it into previously prepared containers. It is best to store in a cool place - refrigerator, basement, cellar.

Adjika in Armenian

Despite the duration of the cooking process, adjika made according to this recipe will not leave you and your guests indifferent to its taste.

Required Ingredients:

• about 5 kilograms of tomatoes (ripe);
• 0.5-1 kilograms of garlic;
• 0.5 kilograms of hot paprika;
• salt (to taste).

Method of preparation: vegetables must be washed and peeled from seeds and core. Garlic, peppers and tomatoes are ground in a meat grinder. Salt is added to the resulting mass. Then the dish must be left in an enamel bowl for a period of ten to fifteen days. This time is needed for the adjika to ferment, while stirring it every day. It is important to remember that the tomato juice must be drained before the garlic and pepper are added to the dish. If this is not done, then adjika will seem undersalted.

Adjika "Restless Sinner"

This recipe is perfect for thrill-seekers. Having tried this adjika, everyone will appreciate its peppercorn.

Required Ingredients:

• about 2 kilograms of tomatoes (red);
• twenty pieces of sweet pepper;
• ten - fifteen pieces of hot pepper;
• 400 grams of garlic;
• three sticks of horseradish;
• two bunches of parsley;
• two bunches of dill;
• four tablespoons of salt;
• four tablespoons of sugar;
• vinegar to taste (obligatory 9%).

Cooking method... Before preparing this dish, you need to thoroughly rinse all vegetables, and then rid them of seeds and stalks. After that, the vegetables need to be chopped using a meat grinder or blender. Salt, sugar and a little vinegar are added to the resulting mass. Everything is thoroughly mixed and poured into pre-prepared jars. Banks are closed with plastic lids.

Adjika "Nuclear"

This adjika will appeal to real men. It goes well with almost all products, but it acquires a special taste with fish dishes.

Products:

• about five kilos of tomatoes (ripe);
• five to six heads of garlic;
• one hundred grams of salt;
• one hot pepper;
• six large horseradish roots;
• one bell pepper.

Cooking method. Vegetables are washed in cold water, all seeds and stalks are removed, and then twisted in a meat grinder. Salt and chopped garlic are added to the resulting mass. Then the dish is thoroughly mixed, after which it can be laid out in prepared containers. Store in the refrigerator.

Adjika "Adjarian"

Real adjika, which is made on the basis of such irreplaceable ingredients as hot red peppers and garlic. Naturally, other vegetables and spices are added for a variety of taste sensations. It is not only tasty, but also healthy. Only excessive use of it can be harmful to health.

Required products:

• about five kilos of tomatoes;
• one kilogram of carrots;
• a kilogram of bell pepper;
• five to ten pieces of hot pepper (to taste);
• half a kilo of onions;
• half a liter of vegetable oil;
• five to seven heads of garlic;
• salt (to taste).

My vegetables. Next, the tomatoes must be removed from the core and stalks, the pepper is cleared of seeds. Then you need to divide the tomatoes, bell peppers and onions into 2-4 parts. All ingredients are scrolled in a meat grinder. After that, vegetable oil, salt and pre-chopped garlic are added. Everything is mixed well with a wooden spoon and put on fire. Cooking time is two hours. Stir occasionally. After cooking, the dish must be laid out in jars and rolled up.

Adjika "Home"

The recipe for the most delicious homemade adjika in this case is good because the dish is easy to prepare. It is also worth noting that the workpiece prepared in this way does not have to be stored in a cool place. Even when stored in a warm room, the taste of this adjika does not deteriorate.

Adjika "Domashnaya" will be the most delicious if you use vegetables grown in your garden during its preparation. So, the list of products:

• about five kilograms of tomatoes;
• one kilogram of bell pepper;
• fifteen pieces of hot pepper;
• 250-300 grams of garlic;
• 450-500 grams of horseradish;
• 200 milliliters of salt;
• 400 milliliters of vinegar (9% required);
• 400 grams of sugar.

Cooking method. Vegetables should be washed under cold water, and then peeled from seeds, core and peel. Then everything is ground in a meat grinder, including pepper seeds. After that, salt, vinegar, sugar and pre-chopped garlic cloves are added. After mixing everything, it is necessary to let the resulting mixture brew for exactly 50 minutes. not necessary. After the time has passed, you can safely bottle the adjika.

Reflecting on the question of what is the most delicious adjika, it is necessary to remember the fact that the taste qualities of the preparation you cook entirely depend on the amount of proportions of seasonings and auxiliary ingredients. When preparing it, you can safely show your imagination and add something of your own to the existing recipe. If the experiment is successful, then next time you can prepare a large number of jars with tasty and healthy adjika.

One of the finest inventions of culinary experts can rightfully be called sauce. With its appearance, meat, fish and other dishes received new qualities, became more appetizing and tasty. Today there are a large number of recipes and methods for making a variety of sauces. Some sauces are made by boiling, others are made with raw ingredients. Some can be stored for a long time, harvested for the winter, and there are those that are consumed immediately after preparation. One of these sauces is adjika, which is loved by many housewives.

It is believed that the birthplace of the classic adjika is Abkhazia. According to an ancient legend, in ancient times, high in the mountains of Abkhazia, shepherds grazed many flocks of sheep. Every spring, before a long march, the owners of the sheep gave out salt to the shepherds. They fed her animals, mixing in food, thereby increasing appetite and thirst. The sheep gained weight quickly. But since salt was not cheap, and so that the shepherds would not steal it, the owners mixed it with hot pepper. But clever shepherds began to add various spices, aromatic herbs to the pepper-salty mixture, and they themselves ate it with various dishes. Thus, according to legend, adjika appeared.

The classic Abkhaz adjika consists of red and hot peppers, salt of various herbs and garlic. It did not include tomatoes. But under the influence of time, adjika recipes changed, many housewives experimented, introducing new ingredients. This is how the usual tomato and garlic adjika appeared.

This sauce has gained incredible popularity among housewives and is successfully harvested for the winter. Probably, each housewife has her own special recipe for making adjika. Today we will share with you several proven recipes for adjika from tomatoes and garlic and reveal the secrets of its preparation.

Adjika cooked according to this recipe turns out to be very appetizing. This delicious spicy sauce is prepared without boiling, and thus, in the absence of it, it can stand in the cellar or refrigerator until the next season. But we could not verify this in any way, adjika is so tasty that it was eaten until February at the most. Try it and see for yourself.

To cook adjika without boiling, you need:

• 2 kilograms of ripe red tomatoes;
• 100 grams of peeled garlic;
• One medium-sized hot pepper pod;
• 750 grams of sweet bell pepper;
• 100 milliliters of 9% table vinegar;
• 1 heaped tablespoon of salt.

Since the main ingredient in adjika is tomatoes, we will start with them. For cooking, take fleshy, juicy tomatoes with a thin skin - this is the most ideal option. Use ripe tomatoes, but not overripe. Adjika from overripe tomatoes will not be stored for a long time and will not turn out so tasty.

Rinse the tomatoes thoroughly under running water, pat dry with a paper towel or towel. Use a sharp knife to cut out the attachment points of the stalks. Cut the tomatoes into small, freeform slices.

The next ingredient is bell pepper. Wash it well, remove the stalks and seed capsule. Some housewives do not remove seeds from pepper, they say that this gives adjika a special flavor. But there is no difference, you can do it with or without seeds. In any case, the sauce is delicious. Cut the peppers into small pieces.

Remove seeds from hot peppers and cut them into small pieces. If you like spicy, then the seeds can not be removed and add another pod of hot pepper.

The next step is to pass all the prepared ingredients through a meat grinder. You can also use a blender and grind them with it.

While the tomato and garlic adjika is infused, prepare the jars. Wash and sterilize them in any convenient way.

Transfer the adjika to prepared jars, seal with lids and send to a storage place - a cellar or refrigerator.

To prepare sweet adjika, take 3 kilograms of ripe tomatoes. Prepare them as in the previous recipe: wash, cut out the attachment points of the stems and cut into convenient pieces.

Take 500 grams of garlic and peel it.

You will also need 1 kilogram of sweet bell peppers and 150 grams of hot peppers. Rinse the pepper, remove the stalks and seeds.

Pass the tomatoes, garlic and peppers through a meat grinder or chop with a blender.

Add four tablespoons of coarse salt and three tablespoons of sugar to the resulting mixture. Mix everything well and leave for 6-7 hours at room temperature. Then transfer adjika to prepared sterilized jars and seal with lids. Store sweet tomato adjika in the refrigerator.

To prepare delicious adjika, you need:

• One kilogram of ripe tomatoes;
• 300 grams of garlic;
• 1.5 kilograms of bell pepper;
• 3 pieces of hot pepper (or add to taste);
• 50 grams of vegetable oil;
• One tablespoon of 9% vinegar;
• 1 tablespoon of sugar and salt.

Wash the tomatoes and peppers well. Remove the skin from tomatoes, as described in detail in the previous recipe. Remove the stalks and seeds from the pepper. Cut vegetables into random small pieces.

Peel the garlic and disassemble it into cloves.

Twist the tomatoes and peppers in a meat grinder. Transfer the tomato mass to a saucepan, place on fire and bring to a boil. Add salt, sugar, vegetable oil and vinegar to the saucepan.

Simmer the sauce over moderate heat for 1.5 hours, stirring occasionally. Add pressed or otherwise minced garlic to the pan. Cook for another 10 minutes. Remove sample, add salt if necessary.

Then transfer the adjika to prepared sterilized jars and roll up the lids. Turn over, wrap the jars and leave to cool completely.

For cooking you need:

• One kilogram of red, ripe tomatoes;
• Two cloves of garlic;
• One kilogram of apples;
• 400 grams of bulgarian pepper;
• One tablespoon of salt;
• Two tablespoons of vegetable oil;
• Two tablespoons of sugar;
• Two tablespoons of vinegar
• Ground red pepper according to your taste.

Take tomatoes for this recipe ripe and you can even overripe. Rinse tomatoes and bell peppers under running water. Remove the seed capsule from the pepper. Tomatoes have a skin, this can be done very simply. Take a tomato, make a shallow cruciform incision on the opposite side from where the stalk is attached. Place the tomato in boiling water for 2 minutes, then transfer to cold water. After that, the skin can be easily removed.

Cut vegetables into small pieces.

Apples are best suited for sour varieties, for example - Antonovka. Wash the apples, cut into several pieces, remove the core with seeds.

Pass the tomatoes, bell peppers, apples through a meat grinder. Transfer to a suitable saucepan, place on the stove. Pour in vegetable oil and cook over low heat for an hour. Remember to stir.

Add salt, sugar, chopped garlic, and ground pepper to the sauce. Pour in the vinegar, stir. Boil for another 10 minutes. Pour adjika into prepared jars and roll up the lids.

Turn the canning over, wrap it with a blanket until it cools completely. Such adjika can be stored very well in a cellar or pantry.

To make adjika according to this recipe, take:

• 3 kilograms of ripe tomatoes;
• 600 grams of carrots;
• 150 grams of peeled garlic;
• 600 grams of sweet and sour or sour apples;
• 600 grams of sweet pepper;
• 5 pods of hot pepper;
• 250 milliliters of refined vegetable oil;
• Add salt to taste.

Wash the tomatoes, peppers, apples and carrots well. For tomatoes and peppers, remove the stalks and cut out their attachment points. Remove the seed capsule from the bell pepper. The seeds of hot peppers can be left on, with them the adjika will turn out sharper. Cut the tomatoes and peppers into small pieces.

Peel the carrots, and also cut into pieces.

Cut the apples into several pieces, remove the center with seeds.

Twist the tomatoes, apples and peppers in a meat grinder. Transfer the resulting mass of apples and vegetables to a saucepan, put on fire, bring to a boil. Boil for 1.5 hours over moderate heat, stirring occasionally. When the sauce thickens a little, add the vegetable oil, mix and cook for another 30 minutes.

Grind the peeled garlic with a blender, press, or meat grinder. Add it to the adjika, stir and cook for another 5 minutes. Next, salt the sauce, adjust it to your taste. You can add some sugar.

We lay out boiling adjika with apples, tomatoes and carrots in sterilized jars, close with metal lids. Turn over, wrap and wait until it cools down. We remove conservation instead of storage - a pantry or a cellar.

During the existence of adjika, inventive housewives have come up with hundreds of recipe options. Thanks to them, instead of the traditionally red Caucasian seasoning, green and orange-brown, spicy and not, from fresh grated and stewed vegetables appeared. The set of products for making the sauce has also changed. It is difficult to imagine a modern sauce without tomatoes, although tomatoes were absent in the original recipe.

We, too, will move away from the classic options and try recipes with tomatoes. It is the tomatoes that give the sauce a sour-sweet taste, which makes the seasoning universal.

Tomato and pepper for the winter at home

The taste is not very pronounced. It is suitable for those who do not like too aromatic seasonings.

You will need:

• tomatoes - 5 kg;
• fresh hot peppers - 4-10 pcs., sweet - 1 kg;
• carrots - 1 kg;
• onions - 500 gr.;
• garlic - 5 heads;
• vegetable oil - 250 ml;
• salt to taste.

The sharpness of the workpiece can be adjusted by changing the amount of garlic and hot peppers. If you remove them altogether, you get a versatile tomato sauce that can be given to children. However, the shelf life of the product without hot peppers and garlic will be reduced to 1-2 weeks in the refrigerator.

It is better to clean hot peppers with gloves so as not to burn the skin.

Before cooking, adjika is not salted, the finished product is seasoned. During the cooking process, some of the liquid will evaporate, so the seasoning may turn out to be oversalted.

With horseradish do it yourself

This option does not require cooking. Horseradish, garlic and hot peppers are great preservatives and help keep the seasoning fresh.

You will need:

• tomatoes - 5 kg;
• garlic - 5-6 heads;
• sweet pepper - 1 kg; fresh spicy - 1 pc .;
• horseradish - 6 roots;
• salt to taste.

Preparation

All ingredients are cleaned, washed and dried with paper towels. Then, in turn, they are passed through a meat grinder. The resulting mass is salted, mixed and poured into clean, dry cans or bottles.

Cook in a well-ventilated area to protect yourself from the intense horseradish odor.

Delicious adjika from tomato and garlic for the winter

This is the least spicy of all. The sauce tastes like an improved version of "gorloder" and goes well with black bread and lard sandwiches and donuts for borscht.

You will need:

• delicious tomatoes - 1 kg;
• sweet yellow or red pepper - 1 kg;
• garlic - 400 gr;
• parsley root - 150 gr;
• salt to taste.

Preparation

The tomatoes are scalded with boiling water, peeled and the stalk is cut out. The pepper is washed, cut in half, and the seeds are removed. Peel the garlic, wash the parsley root and cut off the inedible parts. Prepared vegetables are passed through a meat grinder. Salt the mixture, stir, cover and leave to brew. If the apartment is hot, the container is placed on the floor away from heating appliances.

Adjika from tomatoes for the winter is infused for two days at room temperature. Periodically, the mixture is stirred, and then poured into jars and sent to storage.

To extend the shelf life, it is better to use rock salt - it is a natural preservative. With regular iodized salt, the workpiece will be stored less.

With apples

The seasoning turns out to be sweetish and well emphasizes the taste of red, cooked on a grill, fire or in the oven.

You will need:

• tomatoes - 2 kg;
• sweet and sour apples - 1 kg;
• sweet yellow or red pepper - 1 kg; fresh spicy - 3 pcs.;
• carrots - 1 kg;
• sugar - 250 gr;
• sunflower oil - 250 ml;
• garlic - 200 gr;
• salt.

Wash vegetables and apples, peel and seed, and remove any remaining moisture with a paper towel. Then it is ground in a blender or meat grinder and the mixture is boiled for an hour. After that, chopped garlic, hot pepper, sugar, salt and sunflower oil are added to the workpiece, mixed, boiled and removed from heat. The cooled sauce is poured into clean jars and rolled up for long-term storage in a basement or refrigerator.

If you want a spicier snack, you don't need to peel the hot pepper seeds. Grind them together with the pulp and add to the sauce.

With vinegar for the winter

You will need:

• tomatoes - 2 kg;
• sweet pepper - 2 kg; sharp - 5 pcs.;
• sweet apples - 1 kg;
• carrots - 1 kg;
• garlic - 200 gr;
• sunflower oil - 1 glass;
• vinegar 9% - 1 glass;
• sugar - 1 glass;
• salt to taste.

Peeled vegetables and apples are chopped in a meat grinder and the mixture is boiled for 1 hour. Then the workpiece is removed from the heat, oil, sugar, vinegar and finely chopped garlic are added, salted and mixed. Pour into jars, add 2-3 mm of sunflower oil on top, and close with plastic lids. Delicious with meat and.

It is better to pour it into small containers - 500 or 250 ml. So the sauce can be eaten at a time, in an opened jar it is stored in the refrigerator for no more than 1.5 weeks.

Fragrant tomato adjika for the winter with herbs and spices

This is a very flavorful option for spice lovers. You can change the amount of seasonings at your discretion.

You will need:

• tomatoes - 3 kg;
• sweet pepper - 2 kg; spicy - 150 gr;
• garlic - 300 gr;
• vinegar 9% - 125 ml;
• sugar - 125 gr;
• sunflower oil - 250 ml;
• mix of fresh herbs (dill, parsley, cilantro, celery) - 200 gr;
• coriander seeds - 10-20 pcs.;
• hops-suneli - 30 gr;
• salt to taste.

Tomatoes and both types of peppers are thoroughly washed, seeds are removed from the latter and vegetables are passed through a meat grinder. Oil is added to the mass and the mixture is boiled for 1 hour, stirring constantly. Then remove from heat, cool, add chopped garlic, sugar, vinegar and salt. Grind herbs and spices in a blender, transfer them to the preparation for adjika and let it brew for an hour.

The prepared sauce is poured into clean jars and stored in the refrigerator. This adjika is used not only for sandwiches, but also as a seasoning for cooking poultry and red meat. For this, the meat is washed, coated with sauce and baked in the oven.

Due to the greenery, the color will turn out to be brownish. If you need exactly red sauce, take ripe and fleshy tomatoes and additionally tint the mixture with tomato paste.

Nut adjika recipe

You will need:

• tomatoes - 500 gr;
• walnuts - 400 gr;
• sweet pepper - 200 gr; sharp - 1-2 pcs.;
• garlic - 3 heads;
• cilantro greens - 1 bunch;
• sunflower oil - 4 tbsp. l .;
• vinegar 9% - 30 ml;
• salt to taste.

Tomatoes are peeled from the stalks, bell peppers from seeds, garlic and walnuts from the husk. Vegetables and herbs are washed, chopped in a blender or meat grinder, poured into the mixture of oil and vinegar, salted and mixed.

You can eat adjika right away, for storage you need to pour it into a sterilized container and roll it up. The nutty flavor of the sauce complements meat, snacks and pasta dishes well.

Adjika from tomatoes for the winter may not be rolled up, then it must be stored in the freezer. To do this, it is laid out in plastic containers or bags, frozen and thawed during the winter. The sauce cannot be re-frozen, so it is immediately divided into portions that can be eaten in 1-2 times. Defrost in the refrigerator.

DIY plums

Adjika from tomatoes for the winter with plums turns out to be sweetish and tender. It goes well with salads of herbs, cheese and nuts, emphasizes the taste of game and any other meat.

You will need:

• tomatoes - 0.5 kg;
• plums - 0.5 kg;
• sweet pepper - 0.5 kg; sharp - 2 pcs.;
• garlic - 2 heads;
• sugar - 100 gr;
• vinegar 9% - 2 tsp;
• salt to taste.

Wash vegetables and plums and remove excess moisture with paper towels. Tomatoes are peeled from the stalks, cut crosswise, scalded with boiling water and the skin is removed from them. Seeds are cleaned from sweet peppers, and seeds are removed from plums. Everything, except vinegar and salt, is placed in a saucepan and simmered over low heat until puree. Then turn off the heat, add vinegar and salt, mix and leave the mixture for 2-3 minutes.

The hot workpiece is poured into sterilized jars, rolled up and the container is placed with the lids down until the adjika cools down. Store the seasoning in your basement or refrigerator.

Adjika with plums will be even better if you add a few teaspoons of smoked paprika to it. This seasoning will add a smoky flavor to the meat and enhance the flavor of the dish.

Spicy tomato and pumpkin

With pumpkin it turns out spicy and sweetish. Eat it with chicken or make pasta sauces based on seasoning.

You will need:

• tomatoes - 500 gr;
• pumpkin - 500 gr;
• apples - 200 gr;
• sweet pepper - 200 gr; sharp - 1 pc.;
• onions - 100 gr;
• lemon - 0.5 pcs.;
• garlic - 1 head;
• greens (basil, parsley, cilantro or mix) - 1 bunch;
• vegetable oil - 50 ml;
• salt to taste.

Vegetables and fruits are washed, apples and peppers are removed from seeds, pumpkin - from seeds and peels. The onion is cut into cubes. Together with apples, tomatoes, pumpkin and peppers, wrap it in foil and bake for 20-30 minutes in the oven at 180 ° C. Then peel off tomatoes, peppers and apples and grind baked vegetables and fruits in a blender.

After that, lemon juice is squeezed into a gruel, the remaining ingredients are added, chopped again and salted to taste. You can serve the sauce immediately. Adjika from tomatoes for the winter is rolled up in sterilized jars and kept in the refrigerator.

You need to choose your favorite proven pumpkin varieties. They can be sweet or bland, with or without a pronounced spicy taste - the taste of the sauce will depend on this.

From zucchini

The sauce is not very spicy, sour-sweet. It is eaten quickly in combination with bread as a snack.

You will need:

• tomatoes - 500 gr;
• zucchini (without peel and seeds) - 2 kg;
• sugar - 250 gr;
• tomato paste - 250 gr;
• vegetable oil - 250 gr;
• garlic - 100 gr;
• bay leaf - 1-2 pcs.;
• vinegar 9% - 60 ml;
• ground red pepper - 1 tsp;
• salt to taste.

Zucchini and tomatoes are ground in a meat grinder. The remaining ingredients are added to the pan, except for vinegar, salt and pepper, put on fire and after boiling, stew for 30-40 minutes. A couple of minutes before cooking, pour vinegar into the puree, put salt and pepper, pull out the bay leaf. Hot adjika is poured into sterilized jars, rolled up, allowed to cool upside down and put into a cellar or refrigerator.

The recipe "Adjika from tomatoes for the winter" should be chosen based on taste preferences and shelf life requirements. Sauces that do not require boiling tend to be worse in storage. It is best to keep them in the refrigerator and eat them first.

For long-term storage, tomato adjika is selected for the winter, which is rolled up in sterilized jars while hot.
Watch a video on how to cook adjika in Armenian.