The season for preparing vegetables for the winter for good housewives is in full swing: the time has come for tomatoes, peppers and other delicacies from the south. This means that it’s time to look through 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 prepare 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 collection. Moreover, creating an adjika snack bar does not require much time and products. Just five vegetables, simple spices, oil, vinegar and tomato paste are all you need to prepare an amazing preserve.

Yield: 6 cans of 200 ml

Your mark:

Cooking time: 2 hours 0 minutes

Quantity: 6 servings

Ingredients

• Green bell pepper: 1 kg
• Tomatoes: 500 g
• Onion: 300 g
• Hot peppers (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

We wash all the vegetables well, then cut off the stalks of the sweet and hot peppers and remove the seeds located on the internal soft partitions.



We also peel the onions and garlic cloves, and cut off the top part of the tomatoes.





In addition, we cut the prepared tomatoes and onions into slices.



Now place the vegetables in parts into the blender bowl, not forgetting the garlic.



Grind the ingredients until relatively homogeneous.



Pour the mixture into a large deep saucepan or enamel basin and mix the future adjika well.



At the next stage, add white sugar and coarse salt to the main mass.



Add the planned amount of tomato paste to the pan.



All that remains is to pour in a few tablespoons of refined sunflower oil and place the preparation on medium heat.



Cover the pan with a lid and simmer to the desired thickness for 40 minutes, constantly stirring the adjika snack. After turning off the stove, pour in table vinegar.



Immediately transfer the aromatic hot mass into clean glass jars and set them to sterilize in a suitable pan with boiling water for 30 minutes.



After the specified time, we roll up the jars filled with adjika with lids and leave them to cool, after which we move them to a storage location in the basement or refrigerator.

How to prepare adjika for the winter from tomatoes

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

Products:

• The most ripe, selected, fleshy tomatoes - 5 kg.
• Garlic – 0.5 kg (5-7 heads).
• Sweet bell 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, separate the garlic into cloves and peel. Rinse all necessary adjika vegetables. Then cut out the stems of the tomatoes and cut them into pieces. Do the same with peppers, except for the stalks, remove the seeds, and you can rinse them again under running water. Do not remove seeds from hot peppers.
2. Next, grind all the vegetables in an old-fashioned conventional mechanical meat grinder. (Experienced housewives say that newfangled kitchen aids, such as food processors or blenders, do not provide the desired consistency.)
3. Add salt, followed by vinegar, stir.
4. Leave the adjika for 60 minutes. Take a sample; if there is not enough salt and vinegar, add it.

This recipe does not require cooking adjika, as it will retain all its beneficial properties. You can take half as much food, make sure that the adjika goes away well, and cook it as needed.

Preparing 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 to use zucchini; they make the consistency more tender and aromatic. This adjika, if made a little less spicy, can be used as a full-fledged snack dish.

Products:

• Young zucchini – 3 kg.
• Bell 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. Preparing the delicious food begins with washing and peeling the vegetables. If the zucchini is old, remove the seeds. Do the same with pepper.
2. Cut the vegetables into pieces that are convenient for twisting. Grind everything the good old way - in a meat grinder.
3. Add granulated sugar, salt, pour in vegetable oil.
4. Place on the stove. Wait for it to boil, then cook over very low heat for 40 minutes, stirring all the time, since the vegetable mass tends to quickly burn to the bottom of the container. At the end of cooking, add hot pepper.
5. After adding the pepper, keep the squash adjika on the stove for another 5 minutes and you can seal it.
6. Sterilize the jars, they should be hot, and the lids too. Wrap up extra at night.

And let the winter guests enjoy the extraordinary taste of adjika and wonder what exactly the 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 to adjika, but are afraid to cook it because someone in the household cannot stand the taste of hot pepper. According to the recipe, this role is “entrusted” to garlic; you will need quite a lot of it.

Products:

• Tomatoes – 2.5 kg, ideally the “Bull’s Heart” variety, they are very meaty.
• Apples “Antonovskie” – 0.5 kg.
• Bell pepper – 0.5 kg.
• Vegetable oil – 1 tbsp.
• Carrots – 0.5 kg.
• Dill and parsley - a small bunch each.
• Garlic – 2-3 heads.
• Vinegar (classic 9%) – 2 tbsp. l.
• Salt, ground black pepper.

Cooking algorithm:

1. Prepare the vegetables, everything should be washed perfectly, remove the seeds and tails from apples and peppers, remove the stem from tomatoes, cut carrots on both sides.
2. Next, cut the vegetables into medium size pieces. Grind into puree using a meat grinder.
3. According to the recipe, rinse and dry the greens; there is no need to put them through a meat grinder, just chop them finely.
4. Add salt and pepper to vegetables. Pour vegetable oil into the future adjika. It is recommended to pour vinegar a few minutes before turning off. Since according to this recipe the adjika boiling time 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, place the finely chopped greens into a 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, aromatic adjika and roll up.

Leave the jar for tasting, hide the rest away, otherwise, after the first spoonful, it will be difficult to stop the family.

Recipe for winter adjika with horseradish

Adjika is a dish of Georgian cuisine; when 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 using horseradish, which gives no less pungent 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 time. At the first stage, you need to prepare the tomatoes, horseradish and garlic, that is, peel, rinse, cut into pieces suitable for twisting in a meat grinder.
2. When it comes time to chop the horseradish, it is advised to twist it not into a plate, but into a plastic bag, securing it with an elastic band. Then the very strong aromas of horseradish and its essential oils will be perfectly preserved and will not get lost along the way.
3. Carefully combine the tomato-garlic mass with twisted horseradish, add salt and sugar, stir until dissolved.
4. Sterilize the jars, place the adjika into containers, and seal with metal lids.

You don’t have to make such vitamin preparations for the winter, but prepare adjika with horseradish directly for the table, with a reserve for several days in advance.

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

The more vegetables included in adjika, the greater the variety of tastes and aromas awaiting the taster. The only point is that it is important not to overdo it with hot pepper. When there is too much of it, it will be impossible to taste the tomatoes or bell peppers. And excessive spiciness is not very good for the stomach.

Products:

• Juicy, tasty, ripe tomatoes – 1 kg.
• Bell pepper – 5 pcs.
• Fresh cilantro - 1 small bunch.
• Apples with a sour taste, for example, “Antonovskie” - 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 housewife first expects vegetables. They need to be peeled, stems, and seeds removed. Rinse thoroughly in several waters (or under running water).
2. Cut into pieces so that it is convenient to twist in a meat grinder. This recipe allows you to use a newfangled blender to chop vegetables.
3. Add salt and oil to the aromatic vegetable mixture. Greens - parsley, cilantro - can be finely chopped, and can be put into a meat grinder/blender with other vegetables.
4. The cooking process lasts at least two hours, the fire is low, frequent stirring will only be beneficial.
5. Place adjika in small glass containers that have previously been sterilized. Roll up the lids.

Adjika recipe for the winter without cooking

Preparing vegetables for the winter is usually a very long process. You must first peel all the vegetables, then wash and 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 the heat and will burst. But there are options for high-speed preparation of adjika that do not require cooking or sterilization, and therefore are popular.

Products:

• Ripe tomatoes – 4 kg.
• Bell 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. Using this recipe, you can simultaneously sterilize jars, lids and prepare vegetables.
2. Peel the peppers and tomatoes from the stems, and also remove the seeds from the peppers. Separate the garlic into cloves and remove the husks. 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, thoroughly mix the aromatic and spicy-tasting mass.
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 in prepared jars and roll up the lids.
7. It is recommended to store this adjika in a cool place, ideally in a personal cellar, but you can also store it in the refrigerator.

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

Homemade adjika for the winter without tomatoes

Each person is individual, there are also those who cannot stand tomatoes, but cannot refuse hot sauces. There are recipes in which tomatoes play a minor 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.
• “Khmeli-suneli” – 1 tbsp. l.
• Salt – 3 tbsp. l.

Cooking algorithm:

1. The hardest part of this recipe is peeling the garlic and rinsing it.
2. It is easier to peel bell peppers by removing the tails and seeds. Hold the hot pepper under running water and remove the tail.
3. Grind the peppers and garlic in a meat grinder. Grind coriander and dill seeds and add to the aromatic mixture of peppers and garlic.
4. Add salt. Boil for 30 minutes. Pour in vinegar. Boil for another 10 minutes.
5. Place in small containers that have undergone sterilization. Seal with lids that have also been previously sterilized.

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

Recipe for original adjika for the winter with apples

Fragrant juicy apples with sourness significantly enhance the taste of adjika. That's why they are an important part of many sauces and hot condiments.

Products:

• Tomatoes – 3 kg.
• 9% vinegar – 1 tbsp.
• Sour apples – 1 kg.
• Bell 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 vegetables and apples, rinse, grind with hot pepper into a homogeneous mass using a blender/ordinary meat grinder.
2. Lastly, put the garlic into a meat grinder and twist it into a separate container.
3. Simmer the fruit and vegetable mixture in an enamel container for 45 minutes (the heat is very low, frequent stirring with a wooden spoon is recommended).
4. Add salt and sugar, oil and vinegar. Leave for 10 minutes. Add garlic. Wait another 5 minutes.
5. This time should be spent sterilizing containers and lids.

The subtle apple aroma and pungent taste of adjika will be a great decoration for any meat dish.

Simple homemade adjika for the winter from plum

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

Products:

• Sour plums – 0.5 kg.
• Bell 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. Wash the plums and peppers, remove seeds and seeds from the fruits. Peel and rinse the garlic, just rinse the hot pepper pods.
2. Send everything into a meat grinder, transfer to an enamel pan/basin.
3. Sprinkle with sugar, salt, and add tomato paste.
4. The cooking process lasts 40 minutes. Pour in the vinegar 5 minutes before completion.

This adjika can be served almost immediately to the table (after cooling). You can prepare it for the winter by placing it in sterilized jars and sealing them.

Harvesting for the winter - Bulgarian adjika

It is clear what 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 based on classic recipes with only 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 bell peppers and cut off the tails of both peppers. Rinse, then use a classic mechanical meat grinder.
2. Peel the garlic, rinse it, and put it in a meat grinder.
3. Add salt and sugar to the resulting aromatic mixture and stir until completely dissolved. Pour vinegar here and stir again.
4. Adjika is not boiled, but before placing it in containers and sealing, it must steep (at least 3 hours).

Adjika from bell pepper should be stored in a cool place.

Awesome green adjika - preparation for the winter

This adjika, which has a stunning emerald color, is called the gastronomic calling card of Abkhazia. But any housewife can prepare an unusual seasoning for meat: there are no secret or exotic ingredients in it.

Products:

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

Cooking algorithm:

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

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

Unusual adjika from gooseberries

Products:

• Green gooseberries (can be slightly unripe) – 1 kg.
• Salt – 1 tbsp. l.
• Red hot pepper – 10 pods (can be reduced).
• Garlic – 300 gr.
• Coriander seeds – 1 tbsp. l.

Cooking algorithm:

1. Wash the gooseberries, garlic (pre-clean it), pepper. Dry. Send to a meat grinder.
2. Grind the coriander in a mortar or grind using an electric coffee grinder. Place into jars.

The most original, but at the same time fast adjika is ready. Store it in the refrigerator and only serve it on special occasions.

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Adjika is a popular dish. It is prepared raw and boiled, for the winter and for immediate consumption. Today I will share recipes for boiled adjika for the winter from tomatoes and peppers with garlic. Spicy and not very spicy, moderately sweet – here you will find recipes for every taste, I promise.

Adjika from tomato and pepper with garlic, boiled for the winter

I recommend using this recipe for making tomato and garlic sauce, as well as other recipes.

Products for 3 kg tomatoes:

• Tomatoes – 3 kilos;
• Sweet meaty pepper – 1.5 kilograms;
• Hot pepper – 7 pieces;
• Garlic – 200 grams;
• Sunflower oil - a glass;
• Wine vinegar - 150 milliliters;
• Carrots – 500 grams.

Cooking at home:

1. Peel the tomatoes. To do this, make a cross-shaped cut in the skin of the tomatoes, pour boiling water over them, and immediately pour cold water over them. Cut the peeled fruits into pieces.
2. We remove the peppers from seeds and stalks and cut them into segments. We scrape the carrots, rinse them, and cut them into cubes.
3. Twist the processed vegetables. Place in a saucepan, add oil, and cook over low heat for an hour and a half. Then salt the sauce to your taste, add squeezed garlic. We cook for another half hour.
4. Mix the finished sauce with vinegar and immediately pour into sterile jars. Roll up and leave for air cooling.

Homemade adjika is stored in the basement.

Recipe for spicy boiled adjika “Sparkle” from tomatoes and peppers for the winter

This appetizer is made from hot peppers and garlic, making it hot and spicy. It’s also oil-free and looks more like a sauce.

Required ingredients:

• Tomato paste – 100 grams;
• Tomatoes – kilogram;
• Garlic – 300 grams;
• Sugar – dessert spoon;
• Salt - half a dessert spoon;
• Hot pepper – 500 grams;
• Khmeli-suneli - dessert spoon.

On a note! Half a kilogram of tomato can be replaced with 0.5 liters of tomato juice.

Cooking without sweet pepper:

1. Chop the washed tomatoes with pepper and garlic.
2. Mix the ground products with the rest of the ingredients and leave for three days to ferment.
3. After this, the mixture should be boiled for ten minutes over high heat and poured into jars.
4. Twist and leave for a while to infuse in a cool place. In a week, a very tasty sauce will be ready.

By preparing this recipe for spicy boiled adjika from tomatoes, peppers and garlic for the winter, you will see that the recipe is very tasty and practical.

Adjika with horseradish and garlic from tomatoes

Many people are familiar with raw adjika. But I will tell you how to prepare boiled adjika from tomatoes with horseradish and garlic for the winter, which stores well and is also very tasty.

We prepare from 5 kg of tomato and 2 kg of pepper. Other products you will need:

• Half a kilo of hot pepper;
• Half a kilo of horseradish root;
• 10 heads of garlic;
• 2 faceted glasses of vegetable oil;
• A glass of salt;
• A glass of sugar;
• One and a half glasses of vinegar.

Adjika recipe:

1. Wash the tomatoes and peppers, peel the horseradish root. Chop the prepared vegetables.
2. Pour vegetable oil into the resulting mixture, add salt and sugar. Mix and cook for an hour.
3. Add squeezed garlic, pour in vinegar. Stir and boil for five minutes.
4. Place the seasoning in sterilized jars, roll them up, and cover with a warm blanket.

The cooled workpiece is sent for storage.

Adjika “Pepperchinka” with horseradish root and hot pepper

You should definitely like this simple recipe for boiled adjika from tomatoes and garlic for the winter.

For 5 kilograms of tomatoes we take:

• 300 grams of horseradish;
• 8 heads of garlic;
• 8 hot peppers;
• A kilogram of bell pepper;
• 230 grams of sugar;
• 200 milliliters of vinegar;
• A glass of vegetable oil;
• 120 grams of salt.

1. We twist the vegetables. Chop the garlic separately and add it at the end of cooking.
2. Sprinkle the twisted vegetables with salt and sugar and pour in oil.
3. Cook the sauce for one and a half hours.
4. Then add the garlic and vinegar and cook the mixture for another minute.

Pour the hot sauce with horseradish into jars and seal.

Recipe with apples

I advise you to pay attention to the best recipe for boiled adjika with apples for the winter.

Need to take:

• 2 kilograms of tomatoes;
• A kilogram of sweet pepper;
• Half a kilo of apples;
• Half a kilo of carrots;
• 100 grams of hot pepper;
• 4 heads of garlic;
• 250 milliliters of vegetable oil.

Wash the apples, remove the seeds and peel them.

1. Blanch the tomatoes and remove the skin. Remove the seeds from the pepper.
2. We twist all the vegetables, pour them into a saucepan, and put them on the fire. Add butter and salt to the sauce. Cook the mixture for an hour without apples.
3. Three apples on a fine grater, add to the sauce, simmer for a couple of hours. The apple appetizer is ready.
4. When boiling, pour into sterilized jars, roll up and set for self-sterilization (cover with a blanket for a day).

Then store in a cool place.

Adjika in a slow cooker

The best recipes in a slow cooker are a real godsend for housewives, as they significantly save time.

• 3 kilos of tomatoes;
• 1.5 kilos of pepper;
• 3 hot peppers;
• 2 heads of garlic;
• 1 tablespoon of salt without top;
• 100 milliliters of vinegar.

Chop sweet and bitter peppers and tomatoes. Transfer the prepared products into the multicooker bowl. Squeeze the garlic there, pour in oil, vinegar, add salt. Stir the products. Turn on the “Quenching” mode for two and a half hours. After the vegetables are cooked, they need to be cooled. Then, using a blender, blend the mixture into porridge. Simmer the appetizer in the slow cooker for another hour.

Advice! To make the adjika thick, you need to simmer it by opening the lid half an hour before it’s ready.

Place the sauce in jars and roll up.

Preparation with plums

• 2 kilograms of plums;
• A glass of sugar;
• 3 dessert spoons of salt without top;
• 5 heads of garlic;
• 70 grams of tomato paste;
• 3 pieces of hot pepper.

Make a puree from washed and pitted plums. Transfer to a slow cooker and set the “Cooking” mode for thirty minutes. Ten minutes before the end of cooking, add salt, sugar, squeezed garlic, and tomato paste to the puree. At the end of this time, the most delicious and original plum snack is ready. All that remains is to transfer the sauce into a glass container and roll it up.

I would like to present to you the best recipes for boiled adjika without vinegar for the winter.

Adjika without bite

This vinegar-free preparation is prepared with carrots and beets.

Let's take the following products:

• 4 kilos of beets;
• 4 kilos of tomatoes;
• 500 grams of carrots;
• 4 large onions;
• 2 kilograms of bell pepper;
• 3 large heads of garlic;
• 250 milliliters of vegetable oil;
• 4 hot peppers;
• 2 bunches of greenery;
• Half a coffee spoon of citric acid.

Peel beets and carrots and cut into pieces.

1. Immerse the tomatoes in hot water for one minute, then in cold water. We make small cuts on the tomatoes and easily remove the skin.
2. Cut the sweet pepper into quarters, remove the seeds. Twist the prepared vegetables.
3. Cut the peeled onion into cubes and fry in vegetable oil until golden brown. Mix the cooked onions with twisted vegetables and vegetable oil. Simmer for an hour and a half over low heat, covering the vegetable mixture with a lid.
4. Separately, chop the hot pepper and garlic and add to the already stewed vegetables along with citric acid, chopped herbs and salt.
5. Boil the sauce for another ten minutes.
6. Place into sterile jars. We cork it. Let the roll cool under the blanket.
7. We put it away for storage.

Another recipe for delicious adjika without vinegar.

Recipe with zucchini

According to the prescription you need to take:

• 3 kilograms of zucchini;
• 1.5 kilograms of tomatoes;
• Half a kilo of carrots;
• Half a kilo of bell pepper;
• 4 heads of garlic;
• 200 milliliters of vegetable oil;
• 20 grams of red pepper;
• A glass of sugar;
• Two thirds of a glass of salt.

Grind peeled zucchini, peeled tomatoes, carrots, sweet peppers, seeded, in a blender. Pour the vegetable pulp into a large container, add salt, sugar, butter and place on the stove. Cook the mixture at a low simmer for an hour. Add squeezed garlic and ground pepper. Warm up for fifteen minutes. The sauce is ready, you can seal it for the winter.

Adjika “Fragrant” with herbs

Take note of this simple and tasty recipe for adjika with herbs. It turns out spicy without garlic.

To prepare you need to take:

• 2 kilograms of tomatoes;
• Half a kilogram of bell pepper;
• 3 hot peppers;
• 1 large bunch of parsley, dill, cilantro and basil;
• 50 milliliters of vegetable oil;
• 25 milliliters of vinegar;
• Half a glass of sugar;
• A heaping tablespoon of salt.

How to cook:

1. First we need to peel the tomatoes and cut them in half.
2. Cut the peppers into two or three parts, remove the seeds and tails.
3. Place the washed greens on a towel and let them dry.
4. Chop the vegetables, chop the greens finely.
5. Add salt, sugar and butter to the vegetable mixture. Mix and put on the stove. The mixture must be cooked for two hours at a low boil.
6. Ten minutes before removing from the stove, add the greens.
7. Then add garlic and vinegar. After two minutes, remove from the stove and put into jars.
8. Close hermetically.

I advise you to watch the video recipe, this will help you better understand the process of preparing adjika.

After reading the recipes for boiled adjika from tomatoes with garlic and pepper for the winter, spicy and not only, be sure to try making a few. Simple recipes will be a real boon for any housewife. Take note of the best of them.

Spicy homemade adjika is not in vain considered the best seasoning for meat. You can prepare such a snack in different ways and with different ingredients, which will determine its taste. For example, fresh and spicy adjika is obtained without cooking. Tomatoes, bell peppers, and apples are often used to prepare it. With nuts you can prepare classic adjika with a pleasant aroma. But with cooking, every housewife can easily prepare a snack that will be stored for as long as possible. This delicious adjika for the winter can be prepared according to one of the recipes below. Simple instructions with photos and videos will allow you to easily prepare for winter and treat your family and friends with original adjika.

Spicy adjika for the winter - the best recipes with photo and video instructions

The combination of hot peppers with tomatoes and other ingredients allows you to create an unusual adjika, which can be either slightly sour or have a slight sweetness. The best recipes listed below will help you prepare original adjika with any taste. Simple instructions with photos and videos will be useful for preparing delicious snacks for the winter.

Ingredients for preparing spicy adjika for winter

• tomatoes, bell peppers - 2 kg;
• garlic - 5 heads;
• apples - 2 kg;
• sugar - 1 tbsp;
• hot pepper - 5 pcs.;
• salt -100 g;
• oil, vinegar - 150 ml;
• khmeli-suneli - 2 tbsp;
• cilantro - a bunch.

Photo recipe for preparing adjika with spices for winter

Rinse the vegetables thoroughly and cut into small pieces. Slice the hot pepper along with the seeds.

Wash the apples, remove their seeds, and cut into slices. Peel the garlic. Grind vegetables and apples, garlic using a meat grinder. Transfer the mixture to a saucepan and put on fire, simmer for about 20 minutes.

Place the finished adjika into jars, sterilize them for 15 minutes, and then roll up. For the first day, keep them upside down under the blanket, then put them in a cool place.

The best video instructions for winter preparation of adjika with added spices

Using the following recipe, you can prepare an equally original and spicy adjika with spices. This interesting instruction is suitable for housewives who want to try new vegetable preparations with different ingredients and spices every year. For example, in this recipe you can learn how to easily prepare adjika with horseradish.

How to prepare adjika from tomatoes, garlic, nuts for the winter without cooking - step-by-step photo recipe

In the classic Georgian adjika recipe, adding nuts is a mandatory procedure. It is they who make the preparation unusual and give it a mind-blowing taste. And if you prepare a similar preparation from tomatoes and garlic, aromatic herbs, and spices, then the resulting appetizer will certainly become a “hit.” The following recipe describes step by step how homemade adjika is prepared with the addition of a variety of unusual ingredients and spices.

List of ingredients for preparing adjika with tomatoes, nuts and garlic for the winter without cooking

• hot pepper - 1 kg;
• tomatoes - 1 pc.;
• garlic - 400 g;
• fresh and dry coriander - 100 g;
• walnuts - 300 g;
• savory - 40 g;
• oil - 50 ml;
• wine vinegar - 150 ml;
• salt 2 tbsp.

Photo recipe for adjika without cooking for winter from tomatoes, garlic and nuts

Remove seeds from hot peppers. Pour boiling water over the tomatoes and peel them.

Peel the garlic.

Grind hot peppers and tomatoes using a meat grinder.

Grind the garlic cloves using a meat grinder.

Grind the nuts in a meat grinder.

Add ground green coriander to the mixture of ingredients.

Pour spices and salt into the preparation.

Mix the ingredients thoroughly, after putting on rubber seals.

Add wine vinegar to the mixture and mix the ingredients again.

Transfer the prepared adjika into a jar, cover with a nylon lid and store in the refrigerator.

Delicious adjika made from tomatoes and garlic for the winter with cooking - recipe with photo instructions

To extend the shelf life of adjika, it is recommended to add vinegar and oil to it. True, such components of the recipe usually slightly change the taste of the finished product. But even without vinegar and oil, you can easily store the product until spring. For example, you can freeze adjika or simply put it in the refrigerator. The following recipe describes step by step how to prepare delicious adjika from tomato puree, pepper and garlic without vinegar, and how to properly store such preparation in the refrigerator and freezer.

Ingredients for the recipe for delicious tomato adjika with garlic for the winter with cooking

• bell pepper - 1 kg;
• hot pepper - 0.5 kg;
• garlic - 3 heads;
• tomato puree - 300 g;
• salt - 4 tbsp;
• sugar - 0.5 tbsp;
• khmeli-suneli - 2 tbsp.

Photo instructions for a recipe for cooking adjika from tomatoes for the winter with the addition of garlic

Wash bell peppers, remove seeds.

Peel the garlic, cut each clove in half and pound well in a mortar.

Prepare your own tomato puree from sweetish tomatoes or use a store-bought one to work with. Remove seeds from hot peppers.

Grind bell and hot peppers and garlic using a meat grinder.

Place tomato puree and chopped vegetables into a saucepan.

Bring the mixture to a boil, then simmer over low heat for 20-30 minutes, stirring occasionally.

Add sugar and salt to the mixture.

Add seasonings and simmer for another 5 minutes.

Cool the finished adjika completely, then transfer it to sterilized jars and cover with nylon lids. Store the preparation in the refrigerator. To store adjika in the freezer, it is recommended to place it in plastic containers.

How to prepare adjika with sweet apples and tomatoes for the winter - step-by-step video recipe

Adding apples to adjika allows you to slightly change its taste and further emphasize its spiciness. You can use different varieties of apples, but it is better to add fruits that have a slight sweetness and high density. Then the finished adjika will be more tender and fresh.

Recipe with step-by-step video of preparing adjika from apples and tomatoes for the winter cold

You can prepare homemade adjika from tomatoes and apples using the video recipe below. It similarly describes the steps for preparing a snack and the rules for rolling it up. Simple instructions will help you easily make an original preparation that will appeal to all “tasters”.

Spicy adjika from tomato and garlic for the winter - a simple recipe with step-by-step photos

Raw spicy adjika attracts not only its fresh taste, but also the simplicity of its preparation. Even if you use a large number of ingredients, you won’t need to spend a lot of time preparing it. The following recipe details how to make a simple and very spicy adjika from tomatoes and garlic. If desired, seasonings and their quantity can be changed to suit your own taste.

Ingredients for preparing spicy tomato adjika with garlic for winter

• tomatoes - 3 kg;
• bell pepper - 1.5 kg;
• hot pepper - 0.5 kg;
• salt - 2 tbsp;
• dried coriander - 2 tbsp;
• garlic - 200 g.

Recipe with step-by-step photos of winter preparation of adjika with tomatoes and garlic

Remove seeds and tails from bell peppers.

Remove the seeds from the hot pepper. Pour boiling water over the tomatoes and peel them or carefully cut them off with a knife. Peel the garlic.

Grind garlic, hot and bell peppers with tomatoes through a meat grinder. Add salt and spices to the vegetable mixture.

Divide the prepared mixture into jars, seal with nylon lids and place in the refrigerator.

Original adjika from green hot pepper for the winter - recipes with photo and video instructions

Usually adjika has a pleasant red or orange color. But when you use hot green peppers and a lot of herbs, the finished snack will take on a completely unusual look. This adjika will be able to win the hearts of even the most demanding gourmets: the green color of the seasoning will definitely appeal to all lovers of original and tasty preparations.

List of ingredients for the recipe for winter preparation of green adjika with hot pepper

• hot green pepper - 1 kg;
• garlic - 250 g;
• wine vinegar - 100 ml;
• fresh parsley - 70 g;
• fresh coriander - 100 g;
• celery leaves - 40 g;
• dried coriander - 2 tbsp;
• dried blue fenugreek - 2 tbsp;
• dried dill - 1 tsp;
• salt - 1 tsp.

Recipe with photo of winter preparation of spicy green adjika with pepper

Prepare ingredients for cooking.

Remove seeds from hot peppers and peel garlic.

Using a meat grinder, grind the green hot pepper.

Grind the garlic cloves in a meat grinder.

Grind the prepared greens using a meat grinder.

Mix the ground ingredients (wear gloves first!).

Add dried spices and salt to the mixture.

Mix all ingredients until a homogeneous mass is obtained.

Place the finished adjika into sterilized dry jars, cover with nylon lids on top and put in the refrigerator.

Video instructions for preparing adjika from hot green peppers for the winter cold

There are many other recipes that will help you prepare the original hot adjika from green pepper. With their help, it won’t be difficult to make an unusual appetizer that will go perfectly with any main course. All the necessary instructions for preparing this adjika can be found in the following video:

Abkhazian classic adjika - recipe with step-by-step video instructions

Many housewives would like to learn how to cook “real” Abkhaz adjika, which has a perfect taste. This appetizer will go well with any dish; it can be added as a seasoning to soups and porridges. In addition, the original homemade adjika according to the classic recipe will add spice to even an everyday lunch or dinner. A spicy appetizer will be the best addition to your usual dishes and holiday dishes.

Video recipe for preparing classic Abkhaz adjika

In the following video recipe you can learn useful recommendations and tips for preparing classic Abkhaz adjika. If you strictly follow the instructions, homemade preparations will definitely turn out tasty, spicy and appetizing.

How to prepare adjika with your own hands, which does not need to be cooked - step-by-step photo recipe

When choosing suitable recipes for cooking adjika, many housewives are looking for instructions that do not require cooking. The following recipe is ideal for quickly preparing spicy raw adjika for the winter. If the specified proportions and actions are observed, the finished snack will retain its taste and freshness for a long time.

List of ingredients for a homemade adjika recipe without cooking

• bell pepper - 0.5 kg;
• hot pepper - 0.5 kg;
• fresh parsley - 200 g;
• celery leaves - 150 g;
• basil - 150 g;
• garlic - 400 g;
• dried blue fenugreek and coriander - 3 tsp;
• curry - 3 tbsp;
• dried dill - 2 tbsp;
• salt - 2 tbsp;
• wine vinegar - 50 ml.

Step-by-step recipe with photos of cooking adjika without cooking with your own hands

Prepare ingredients for making adjika.

Remove seeds and tails from the pepper and peel the garlic. Grind all ingredients in a meat grinder one by one.

Add spices and salt to the adjika mixture.

Wear rubber gloves and thoroughly mix all ingredients until smooth.

Transfer the finished adjika into sterilized glass jars and then close with nylon lids. Then put it in the refrigerator.

Homemade adjika from fresh tomatoes, peppers, garlic - a simple recipe with photos

Beautiful and tasty adjika made from tomatoes, if prepared correctly, can be stored in the basement or pantry for years. But to do this, you must add both vinegar and oil to it. Then the product will not deteriorate and will retain its freshness for a long time. In the following recipe you can learn more about the rules for rolling adjika for the winter from peppers, tomatoes and garlic. The instructions are easy to follow and do not require much time to prepare the snack.

Ingredients for homemade tomato adjika recipe with pepper and garlic

• tomatoes - 2 kg;
• bell pepper - 1.5 kg;
• hot pepper - 300 g;
• chili pepper - 2 pcs.;
• garlic - 100 g;
• salt -3 tbsp;
• sugar - 5 tbsp;
• ground black pepper - to taste;
• vinegar - 2 tbsp;
• oil - 9 tbsp;
• horseradish root - 50 g.

Recipe for making adjika at home with tomatoes, peppers, garlic

Sterilize jars for seaming.

Wash the tomatoes and cut them into halves.

Peel the garlic, remove the tails and seeds from bell and hot peppers.

Grind the prepared vegetables, add the remaining ingredients and put the mixture on the fire. After boiling, reduce the heat and simmer for 10-15 minutes, stirring. Then put into jars and roll up. Leave upside down for 8-10 hours.

The most delicious homemade adjika You'll lick your fingers - recipe with step-by-step photos

You can prepare delicious adjika with different vegetables, or without adding tomatoes or bell peppers. Using only hot peppers, nuts and garlic, you can prepare a finger-licking appetizer quickly and easily. This preparation will have maximum sharpness and is ideal for serving with meat dishes.

List of ingredients for preparing the most delicious adjika You will lick your fingers

• hot pepper - 1 kg;
• walnuts - 250 g;
• garlic - 5 heads;
• coriander seeds - 5 tbsp;
• khmeli-suneli - 2 tbsp;
• cilantro - 250 g;
• salt - 4 tbsp;
• fresh dill, basil - 20 g.

Step-by-step photo recipe for preparing delicious adjika, you'll lick your fingers

Prepare ingredients for work.

Wear rubber gloves and remove the stems from the hot peppers.

Peel the garlic and lightly fry the walnuts in a dry frying pan. Grind all the ingredients in a meat grinder, add spices, salt and mix everything thoroughly. Then put into jars and close with nylon lids. Place the finished adjika in the refrigerator.

With the above recipes, any Georgian adjika for the winter can be prepared quickly and easily. It can be done with or without cooking the ingredients. The raw snack must be stored in the refrigerator, but boiled adjika can be stored in the winter both in the basement and in the pantry, on the balcony. The features of preparing different types of hot seasoning also differ significantly. For example, it can be made from tomatoes and bell peppers, garlic, or exclusively from hot peppers with nuts. Home-made with apples is also very tasty. Among the proposed instructions with photos and videos, you can choose the most convenient recipes for preparing adjika, which will help you make the most appetizing and original snack.

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Both an experienced housewife and a novice hearth keeper can prepare a piquant, spicy adjika for the winter using step-by-step recipes with photos. A real Abkhazian or Georgian spicy and aromatic seasoning with a refined and recognizable taste of tomatoes and/or peppers can be prepared for the winter according to a variety of recipes. This unusual pasta with the addition of spices and herbs will make the taste of many dishes more expressive and interesting.

Preparing adjika at home for the winter, according to the recipes proposed here, will not cause any difficulties. Remember that the starting products can be very different. You can even make jars of spicy seasoning from simple zucchini or apples. Therefore, make preparations for the winter in several ways. Even a novice cook can prepare each type of adjika canned for future use, using the step-by-step recipes with photos collected here.

The best recipes with photos

The last notes

My family is already a little tired of the traditional homemade adjika made with tomatoes. Therefore, I decided to deviate from tradition and prepared an unusual and very tasty adjika for the winter from plums with the addition of tomato paste. A very convenient recipe. This homemade preparation does not require long-term boiling and the products for it are accessible and inexpensive.

Ingredients

For a ½ liter jar:

• 500 g red hot pepper;
• 150 g garlic;
• 2–3 tablespoons salt;
• 2 tablespoons khmeli-suneli;
• 2 tablespoons ground coriander.

Preparation

If you want the adjika to be very spicy, do not peel the seeds from the pepper. Just cut off the tails of the vegetables.

If you prefer a less spicy dish, cut the peppers in half lengthwise and remove the seeds. It is better to do this with gloves to avoid getting burned.

Grind the peppers and garlic through a meat grinder twice. The consistency of adjika can be made even more uniform by using a blender.

Add salt, suneli hops and coriander and mix thoroughly. Place adjika in, close and store in the refrigerator. The flavors of the dish will fully develop after at least three days.

Ingredients

For 4 ½ liter jars:

• 2½ kg tomatoes;
• 500 g red bell pepper;
• 1 red hot pepper;
• 150 g garlic;
• ½ tablespoon salt;
• 100 g sugar;
• 50 ml vegetable oil;
• 25 ml vinegar 9%.

Preparation

Cut the tomatoes into large pieces and cut out the places where the stalks attach. Grind the tomatoes through a meat grinder.

Line a colander with gauze, place the tomato mixture there and leave for 30–40 minutes to drain the juice. Then you won’t have to evaporate the liquid from adjika for a very long time during cooking.

Remove seeds from bell peppers. Cut off the tail of the hot pepper. There is no need to remove the seeds from it. Grind the peppers and garlic cloves through a meat grinder.

Transfer the tomato mass into a saucepan, add the twisted vegetables, salt, oil and vinegar. Stir and place over medium heat. Bring to a boil and cook, stirring, for another 30 minutes. If adjika seems a little liquid to you, you can cook it longer.

Distribute adjika into sterilized jars and roll up. Turn the jars over, wrap them and cool completely. Store the workpieces in a cool, dark place.

Ingredients

For 5 ½ l cans:

• 1 kg of any bell pepper;
• 100 g red hot pepper;
• 1 kg of tomatoes;
• 500 g sweet and sour apples;
• 2 tablespoons salt;
• 1 teaspoon pepper mixture;
• 100 g garlic;
• 50 ml vinegar 9%;
• 100 ml vegetable oil.

Preparation

Remove stems and seeds from bell and hot peppers. Cut the tomatoes into large pieces. Peel and core the apples and cut into large slices.

Grind peppers, tomatoes and apples through a meat grinder. Place everything in a saucepan over medium heat, add salt and pepper mixture. Stir, bring to a boil and cook for 20 minutes.

5 minutes before the end of cooking, add chopped garlic, vinegar and oil to the adjika. Place adjika in sterilized jars, roll up, turn over, wrap and cool. Store the workpieces in a cool, dark place.

Ingredients

For 4 ½ liter jars:

• 1½ kg zucchini;
• 750 g tomatoes;
• 2 red bell peppers;
• 50 g garlic;
• 100 ml vegetable oil;
• 2 tablespoons of tomato paste;
• 100 g sugar;
• 1 tablespoon salt;
• ½–1 teaspoon ground red pepper;
• 1 teaspoon acetic acid 70%.

Preparation

Cut the zucchini and tomatoes into large pieces. If the zucchini is old, remove the skin and seeds. Remove seeds from bell peppers.

Grind the zucchini, tomatoes, peppers and garlic through a meat grinder and place in a saucepan. Add oil, tomato paste, sugar, salt and pepper and mix well.

Bring adjika to a boil over high heat. Then reduce it and cook, stirring, for another 30 minutes. 5 minutes before the end of cooking, pour in acetic acid.

Place hot adjika into jars and roll up. Turn the jars over, wrap them and cool completely. Store adjika in a cool, dark place.

Ingredients

For 4 ½ liter jars:

• 2 kg plums;
• 100 g garlic;
• 2 tomatoes;
• 1 red hot pepper;
• 1 tablespoon salt;
• 200 g sugar.

Preparation

Cut the plums in half and remove the pits. Grind plums, garlic, tomatoes and whole peppers through a meat grinder.

Place the pan with the twisted mixture over medium heat. Add salt and sugar, stir and bring to a boil. Then cook for another 20 minutes.

Distribute adjika into sterilized jars and roll up. Turn the workpieces over, wrap them and cool. Store adjika in a cool, dark place.

Ingredients

For a ½ liter jar:

• 500 g green bell pepper;
• 1 green hot pepper;
• 50 g garlic;
• 1 bunch of cilantro - optional;
• 3 tablespoons sugar;
• ½ tablespoon salt;
• 2 tablespoons apple cider vinegar.

Preparation

Remove seeds from bell peppers. Remove the tail from the hot pepper. The seeds can also be removed if you want less hot adjika.

Grind the peppers, garlic and cilantro through a meat grinder or grind in a blender. Add sugar, salt and vinegar, stir and leave for half an hour.

Place adjika in a sterilized jar, close and store in the refrigerator.