Hello dear friends! Today I will present you the most delicious homemade adjika recipes. It is a traditional Abkhaz sauce made from hot peppers with the addition of spices.

But our housewives love to experiment and have come up with many recipes for making this sauce with the addition of various vegetables. Such as tomatoes, bell peppers and other foods.

In my selection, you will see many recipes with various additives in it. There are sharper, but not very. Can be boiled or made raw. These options, of course, have been tested personally by me and my family, so I can recommend them with peace of mind. All methods are delicious and worthy of your table.

Personally, I like not very spicy adjika and do it for myself separately, because my family likes it sharper. But if you get an overly hot sauce, just dilute it in tomato paste or ketchup. It won't get any worse, I assure you. It goes well with meat, vegetable side dishes. Even if you just spread it on the bread, it will be very tasty.

Be very careful with hot peppers. If you do it without gloves, then wash your hands thoroughly. But, it is still better to work with gloves.

My favorite way to make this sauce. Firstly, it is done very quickly, as this recipe is without boiling. Secondly, it turns out incredibly tasty.

Ingredients:

• Tomatoes -2 kg
• Sweet pepper - 1 kg
• Hot pepper - 8-9 pieces
• Garlic - 0.5 kg
• Salt - 100 gr

Cooking method:

1. Rinse all vegetables and cut into small pieces. Peel sweet peppers from seeds. Rinse hot peppers and chop them too. Peel the garlic. Grind all ingredients through a meat grinder or blender.

If you want a less spicy sauce, then remove the seeds from the hot peppers. If you want something sharper, then leave the seeds.

2. Then add salt and stir the mixture well. Place in sterile jars and wrap with lids. Store this sauce in the refrigerator.

The classic recipe for Abkhaz adjika

This sauce turns out to be very spicy, but at the same time very tasty. It can be added, for example, to. There are many dishes where our adjika will have to be.

Ingredients:

• Red hot pepper - 500 gr
• Garlic - 150 gr
• Salt - 50 gr
• Hops - suneli - 2 teaspoons
• Cumin (cumin) - 2 teaspoons
• Coriander - 2 teaspoons

Be sure to wear gloves when preparing this sauce to avoid pepper and garlic burns.

Cooking method:

1. Wash peppers, cut in half and remove seeds. Peel the garlic.

2. Use a meat grinder to grind the vegetables two to three times. Then blend with a hand blender until smooth and smooth.

3. Place coriander, cumin and suneli hops in a dry skillet. Stir and heat for 2-3 minutes to separate oils. Then grind in a coffee grinder.

4. Pour the resulting mixture into adjika, add salt and stir. Then cover with cling film and leave for 5-7 days to ferment. Then transfer to sterile jars, close the lids and put in the refrigerator for storage.

The most delicious bell pepper recipe

Here is a very simple and quick option, and the result is excellent. Tomato paste is used here, but you can take tomatoes and grind yourself until puree.

Ingredients:

• Sweet pepper - 4 kg
• Hot pepper - 250 gr
• Sugar - 150-200 gr
• Tomato paste - 600 gr
• Peeled garlic - 500 gr
• Parsley and dill - 100 gr
• Vinegar 9% - 150 ml
• Sunflower oil - 50 gr
• Salt - 50 gr

Preparation:

1. First you need to prepare all the ingredients. Scroll the bell peppers, garlic and hot peppers with seeds individually through a meat grinder. Finely chop the parsley and dill.

2. Add tomato paste, salt, sugar, sunflower oil to a saucepan with bell peppers. Mix everything and let it boil for 30-35 minutes.

3. Then add hot peppers, garlic and herbs there. Stir and cook for another 10 minutes. Add vinegar at the end.

Adjika for the winter from tomato and garlic without cooking

I propose another simple recipe without cooking. As you understand, this type of workpieces is done very quickly, but it turns out delicious. It turns out to be moderately spicy, moderately salty. Although, salt and sugar can be added to your liking.

Ingredients:

• Tomatoes - 1.5 kg
• Hot pepper - 1 piece
• Garlic - 100 gr
• Salt - 1 rounded teaspoon
• Sugar - 2 teaspoons

Cooking method:

1. Wash all vegetables. In tomatoes, cut off the core and bad parts, if any. Peel the garlic. Cut the pepper in half and remove the grains.

Tomatoes need to be taken very ripe, you can even substandard, rumpled. Only without rotten barrels.

2. Then pass all vegetables through a meat grinder, add salt and sugar. Mix everything thoroughly, about 5 minutes.

Video on how to make non-spicy adjika from tomato and sweet pepper

Ingredients:

• tomatoes - 5 kg
• sweet pepper - 1 kg
• garlic - 200 gr
• salt - 10-13 tsp
• sugar - 300-600 gr
• vinegar 0.5 - 1 tbsp. (if necessary)
• carrots - 1 kg
• black peppercorns - 20 pieces
• white peppercorns - 20 pieces
• allspice - 10 pcs.
• coriander - 1 tbsp spoon
• ginger - 1 tbsp. spoon
• dry mint - 2 tbsp. spoons
• fresh dill - 3 tbsp. l.

You will see the cooking method in this video. Everything is very accessible and understandable.

Try to cook this way and you will not be disappointed, as it really turns out to be very tasty. Mine even like to spread it on bread and eat it just like that, without anything.

Hot tomato and apple sauce, no vinegar

Another simple and quick recipe. It differs from the previous ones in that we add apples here. It turns out a very interesting flavor combination.

Ingredients:

• Tomatoes - 3 pcs (medium)
• Green apple - 1/2 pc
• Hot red pepper - 1 piece
• Garlic - 5 cloves
• Vegetable oil (olive) - 50 ml
• Salt to taste

Cooking method:

1. Rinse all vegetables. Cut the tomatoes into wedges. Cut the apples into slices and cut the cores so that there are no seeds. Pepper seeds and cut into medium pieces. Peel the garlic.

2. Then put everything in a blender - first the tomatoes, then the apples, peppers and garlic. Grind well until smooth.

3. It remains only to transfer everything to clean sterile jars and close with boiled lids. Refrigerate for storage.

A simple and quick recipe for the winter adjika with horseradish

Insanely delicious and easy sauce method. Keeps perfectly all winter. Adjika goes very well with bread and lard, just delicious. From this amount of products, 3 cans of 700 ml each and 1 can of 500 ml are obtained.

Ingredients:

• Tomatoes - 2 kg
• Bulgarian pepper - 1 kg
• Hot pepper - 0.5 pod
• Garlic - 200 gr
• Horseradish root - 200 gr
• Salt - 2 tablespoons
• Sugar - 3 tablespoons
• Vinegar 9% - 1 tablespoon

Cooking method:

1. Rinse and dry the tomatoes. Cut out the core and cut them into wedges.

2. Peel the garlic. Wash and clean the horseradish roots, removing all blackheads. Then rinse them again.

3. Wash sweet and hot peppers, remove seeds and rinse again. Then cut into wedges.

4. Now pass the prepared food through a meat grinder. Add salt and sugar to the resulting mass, then mix well.

5. Then put everything in sterile jars and refrigerate for storage. And the most delicious spicy adjika is ready.

Today I have prepared recipes for a wonderful and delicious adjika for every taste. Choose and try to do. I really like the fact that all methods are mostly quick cooking.

I also have other great recipes for winter preparations. For example, or canned. You can also see the recipes or. So salt, pickle and preserve with pleasure, and then in winter you will not have a shortage of homemade vegetables.

Enjoy your meal!

Well, who doesn't love the Abkhaz sauce called adjika? It goes well with any kind 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 grind them so that you can pass through a meat grinder. Just make sure that the vegetables are intact without dents and 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 covered with gauze. This stage is necessary in order to drain all the juice from the tomatoes.

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

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

1. Place adjika on the stove. Once it boils, let it simmer for 30 minutes.

1. During this time, sterilize 0.5 liter cans. From the number of ingredients that we indicated in this recipe, you get 4 such jars and literally ½ saucers to give your household to try.

Boiled adjika with horseradish for the winter

1. First of all, we pass the tomatoes through a meat grinder. In all recipes, we will indicate the same amount of 2.5 kg, which is enough for 4 half-liter jars. And you already from this indicator count 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). We also use horseradish - no more than 1 root, so as not to overdo it with pungency. This is a variant of spicy adjika, so we take a fairly large amount of the corresponding ingredients.

Important! When preparing this adjika, protect your skin by wearing gloves. Hot peppers can cause severe burns.

1. We mix the spicy workpiece 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 tsp.
2. After that, add 200 ml of vinegar, 125 ml of vegetable oil (olive or sunflower) to the adjika. Boil the sauce over medium heat for 1/6 hour. During this time, we prepare the jars - we sterilize them.
3. Pour the sauce and roll it up. Do not rush to lower the finished rolls 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 hot by default. Adjika in this case is no exception. In this recipe, we will use a large amount of hot peppers 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 the fruits of red pepper 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 it 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 the tomatoes with 3 large bell peppers and 2 hot pepper pods 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 the garlic-nut and season the resulting mass with spices - 3 tsp. coriander, 1 tsp. hops-suneli, 1 pinch of cinnamon and 5 tsp. salt.
4. Tamp your sauce into the jars. You do not need to cook anything, but it is better to sterilize the banks.

Burning adjika for the winter recipe

If you like hot sauces, you can cook adjika in Georgian style. 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, grind the tomatoes (in this recipe you can take 3 kg), mince them with 1 kg of bell pepper and 0.2 kg of garlic.
2. Add 2 tablespoons to the resulting sauce blank. salt and cook everything over a fire for 1/4 hour.
3. While the sauce is boiling, sterilize the jars, and then fill them with ready-made adjika.

Recipe for adjika with plums for the winter

Adjika plum has a pungent taste with sweet and sour undertones. It goes perfectly with meat dishes. If meat is often baked in your family, then be sure to prepare such a great seasoning for the winter:

1. Pass 1 kg of ripe plums through a meat grinder. The plum flavor will be very spicy if you add 2 hot peppers and 1 head of garlic gruel to it. Of course, the ingredients will need to be cleared 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 adzhika blank on the fire and boil it for 20 minutes (at this time, prepare the cans 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 made from 2 heads of this root vegetable to the resulting pulp.
2. Add salt and sugar to taste to this adjika, 100 g of vinegar, mix everything.
3. Sterilize the jars and spread the cooked adjika in them, which does not need to be heat treated, it is rolled 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 peeled garlic, with 2.5 kg of tomatoes, which it is desirable to blanch, 1 kg of sweet pepper, the same amount of carrots and apples, peeled in advance.

Important! It is advisable to pass all the ingredients through a meat grinder. If you try to transform their pasty mass by blending or some other method, then the tastes will simply mix, and you will not be able to feel every 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 cup of sugar and 2 tbsp. salt. We boil for another 15 minutes, and during this time we prepare the cans for seaming.
3. We lay out the sauce in containers and lower it into the basement for storage.

Spicy tasty adjika for the winter

This adjika is preserved for the winter by the Armenians:

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 an enamel bowl and stand for 15 days. All this time, the adjika needs to be constantly mixed so that it ferments better.
3. Then you need to pour the sauce into jars and roll them up.

Adjika a light for the winter

1. We pass through a meat grinder 1 kg of tomatoes and bell peppers. Add ½ kg of garlic to this.
2. Season the resulting mass with 20 g of dry hot pepper, 3 tbsp. salt and 2 tablespoons 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 flavors of all the ingredients that have been added mix with each other.
4. We lay out the ready-made sauce in jars, which must be sterilized and dry without fail.

Adjika zamaniha for the winter

1. We pass through a meat grinder 3 kg of tomatoes with 1 kg of sweet pepper. To this we add 4 pods of hot pepper with 5 heads of garlic, peeled.
2. Add 2 tablespoons to this mixture. salt and 200 g of sugar, mix everything and pour in 1 glass 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.

Spicy adjika recipe for the winter without cooking

1. Grind 2.5 kg of tomatoes through a meat grinder. Add 1 kg of sweet pepper. 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. Capsicums are 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 which 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 do not have to worry about the suitability of the product, adjika of this cooking method can stand for a whole year in a cold place 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 chopped only with a meat grinder, so that a person can feel the taste of each product that was used during cooking with the 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 recipe for adjika through a meat grinder:

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

Important! In this recipe, the skins of tomatoes and apples do not need to be removed before passing them through a meat grinder.

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

Raw adjika for the winter with tomatoes recipe

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

1. We pass through a meat grinder 2.5 kg of tomatoes with 1.5 kg of sweet pepper. Take also hot peppers - 10 pcs. Prepare garlic gruel from 2 heads of this root vegetable.
2. Salt the resulting adjika.
3. We measure the number of obtained liters of adjika. Experienced housewives recommend adding 1 aspirin 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 cans and lower them into the basement.

Video adjika tomato for the winter

Adjika classic recipe without cooking for the winter

Many recipes, of those that we have listed in our article, are prepared for the winter without boiling. According to the classic recipe, this is how this sauce should be prepared. We present you with a detailed recipe:

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 adjika to taste and season it all with 30 ml of wine vinegar.
4. Stir the sauce, stand it in the refrigerator for 24 hours, 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 3 hot pepper pods and 200 g of garlic here.
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 banks and lowered into the basement.

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

Video: "How to cook adjika for the winter"

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

Spicy adjika for the winter - recipe photo 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 - that's all you need to make an amazing canning.

Yield: 6 cans 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 peppers (chili or pepperoni): 25 g
• Garlic: 1 head
• 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 tomato

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

Products:

• The most ripe, perfect, 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).
• Bitter pepper in pods - 3-5 pcs.

Cooking algorithm:

1. First, disassemble the garlic into chives, peel. Rinse all the necessary adjika vegetables. Then cut the stalks of the tomatoes, cut them into pieces. Do the same with pepper, in addition to the stalks, remove the seeds, you can rinse again under running water. Do not peel bitter pepper from seeds.
2. Then twist all the vegetables in an old conventional mechanical meat grinder. (Experienced housewives say that newfangled kitchen helpers, like food combines or blenders, do not produce the desired consistency.)
3. Pour in salt, followed by vinegar, mix.
4. Leave Adjika for 60 minutes. Remove a sample, if there is not enough salt and vinegar, then add.

According to this recipe, you do not need to cook adjika, so it will retain all the useful properties. You can take half the amount of food, make sure that the adjika goes 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 too. One of the most original solutions is the use of zucchini, they make the consistency more delicate and aromatic. 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. Preparing yummy food begins with washing and peeling vegetables. Zucchini, if old, then clear of seeds. Do the same with pepper.
2. Cut vegetables into slices suitable for twisting. 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 on very low heat for 40 minutes, stirring all the time, since the vegetable mass tends to quickly burn to the bottom of the container. Add hot pepper at the end of cooking.
5. After adding the pepper, let the squash adjika stand on the stove for 5 minutes and you can seal it.
6. Sterilize the jars, they must be hot, the lids too. Wrap additionally for the night.

And let the guests rejoice in the extraordinary 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 ajika, but are afraid to cook it due to the fact that someone from the household does not tolerate the taste of hot pepper. According to the recipe, this role is "entrusted" to garlic, it will take a lot of it.

Products:

• Tomatoes - 2.5 kg, ideally "Bull's Heart" variety, they are very fleshy.
• Apples "Antonovskie" - 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 the vegetables, everything should be ideally washed, remove seeds and tails from apples and peppers, from tomatoes - a stalk, cut carrots on both sides.
2. Then cut the vegetables into slices - medium size. Grind in mashed potatoes using a meat grinder.
3. According to the recipe, rinse and dry the greens, you 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. It is recommended to pour the vinegar a few minutes before turning it off. Since, according to this recipe, the boiling time for adjika is quite long - 2 hours, the vinegar will evaporate.
5. The saucepan should be enameled; vitamins are less destroyed in it. 5 minutes before the end of the cooking process, send finely chopped greens into a saucepan and pour in vinegar at the rate.
6. Pre-sterilize lids and containers in the oven or over steam. Pour hot fragrant adjika, roll up.

Leave the jar for tasting, hide the rest away, otherwise, after the first spoonful for a sample, 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 offer to cook this dish based on 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. 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 it's the turn of chopping 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 vigorous aromas of horseradish and its essential oils will be perfectly preserved and will not "get lost on the way."
3. Gently combine the tomato-garlic mass with twisted horseradish, add salt and sugar, stir until dissolved.
4. Sterilize the jars, arrange the adjika in containers, seal with metal lids.

You don't have to make such vitamin preparations for the winter, but cook adzhika with horseradish directly to the table, with a margin for several days in advance.

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

The more vegetables ajika contains, the greater the variety of tastes and aromas awaits 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 feel the taste of tomatoes or bell peppers. And for the stomach, too much pungency 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, "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. Traditionally, the hostess is expected to receive vegetables first. They need to be cleaned of skin, stalks, seeds. Rinse thoroughly in several waters (or under running water).
2. Cut into slices 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 vegetable fragrant mixture, pour in 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 be beneficial.
5. Arrange Adjika in small glass containers, previously sterilized. Roll up the lids.

Adjika recipe for the winter without cooking

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

Products:

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

Cooking algorithm:

1. According to this recipe, you can simultaneously sterilize cans, lids and prepare vegetables.
2. Peppers and tomatoes, peel off the tails, and the peppers - also from the seeds. Divide the garlic into cloves, remove the husk. Rinse 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 aromatic and pungent mass thoroughly.
5. Leave for 60 minutes in a cool place, cover the container with a cloth (not a lid).
6. Stir again, now you can put on 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 is also possible 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 also those who cannot stand tomatoes, while 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.
• "Khmeli-suneli" - 1 tbsp. l.
• Salt - 3 tbsp. l.

Cooking algorithm:

1. The hardest job in this recipe is to peel the garlic and rinse it.
2. It is easier to peel bell peppers, remove tails and seeds. Hold hot peppers under running water, remove the tail.
3. Twist the peppers and garlic in a meat grinder. Grind coriander and dill seeds, 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. Divide into small containers that have passed the sterilization stage. Seal with lids, which have also been previously sterilized.

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

The recipe for the original adjika for the winter with apples

Fragrant juicy apples with sourness significantly 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.
• Bitter paprika - 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. Send the garlic last to a meat grinder and twist 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 encouraged).
4. Add salt and sugar, oil and vinegar. Leave for 10 minutes. Add garlic. Stand for another 5 minutes.
5. Spend this time on sterilizing containers and lids.

The delicate apple aroma and pungent 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, is good in pies, goes well with meat and fish. But the plum in adjika is especially exquisite.

Products:

• Sour plums - 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 seeds 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 enamel pan / basin.
3. Sprinkle with sugar, salt and tomato paste.
4. The cooking process lasts 40 minutes. Pour in vinegar 5 minutes before completion.

Such adjika can be served almost immediately to the table (after cooling). It can be prepared for the winter by spreading it out in sterilized jars and corking it.

Preparation 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 peppers - 5-6 pods.
• Vinegar 9% - 50 ml.
• Sugar - 4 tbsp. l.
• Salt - 1 tbsp l.

Cooking algorithm:

1. Remove seeds from bell peppers, cut off the tails of both peppers. Rinse, then use a classic mechanical meat grinder.
2. Peel the garlic, rinse, and 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 cooked, but before being laid out in containers and corked, it should be infused (at least 3 hours).

Store bell pepper adjika in a cool place.

Awesome green adjika - preparation for the winter

This adzhika, which has a stunning emerald color, is called the gastronomic hallmark of Abkhazia. But any housewife can cook an unusual seasoning for meat: there are no secret and 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. 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 housewife 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 grid with fine holes twice. This adjika tastes amazing and looks exotic!

Adjika - a spicy pasty seasoning popular in Abkhaz and Georgian cuisines - is a frequent guest on our tables. And this is not surprising at all, because the versatility of this spicy sauce allows you to use it in the preparation of a wide variety of dishes or as an appetizing snack that goes well with meat and vegetables. Despite the fact that the traditional adjika is made from hot paprika, garlic, salt and spices, the option of making adjika from tomatoes is very popular among Russian housewives.

Adjika from tomatoes for the winter will be an excellent addition to numerous dishes, shading their taste and adding a touch of piquancy. Adjika will help you out more than once when you need to cook soup, marinate a kebab, bake pizza, stew meat or make sauce. And if you are a lover of oriental cuisine, then you cannot do without this seasoning.

Adjika from tomatoes for the winter is a wonderful preparation, the taste of which can be varied at your discretion. For example, you can make it spicier, sweeter or more spicy, add apples, horseradish, bell peppers or more greens to adjika. It all depends only on your taste preferences and the wishes of your family. Since the main component of tomato adjika is tomatoes, their choice should be approached especially carefully - the fruits should be ripe, fleshy, without traces of rot and damage. In this case, even overripe tomatoes will do.

Tomato adjika should also contain traditional seasoning ingredients such as hot peppers, garlic and salt. All other ingredients are added to your taste. Do not forget about spices and herbs that will help make adjika more tasty and aromatic: among the spices are suneli hops, chili pepper, coriander, turmeric, fenugreek, dill seeds and mustard seeds, among herbs - cilantro, parsley, basil and marjoram ... Adjika from tomatoes for the winter can be harvested both raw and boiled. Each option has its own advantages - raw adjika retains more vitamins, while boiled adjika can be stored longer.

To make your tomato adjika for the winter for the winter a success, do not be too lazy to thoroughly sterilize the jars. By the way, the most suitable size jars for adjika are considered half-liter - such a jar is convenient to treat relatives or friends, moreover, its contents are quickly eaten so that you can open the next one. Adjika cooking options are striking in their variety, so choose, experiment, taste and be inspired by the culinary recipes offered by our website!

Adjika from tomatoes and bell pepper with garlic

Ingredients:
3 kg of tomatoes,
1 kg of bell pepper,
500 g garlic
150 g hot pepper
100 ml of 9% vinegar,
80-100 g of salt,
60 g sugar.

Preparation:
Peel and rinse tomatoes, garlic and peppers under running water. Using a meat grinder or food processor, grind these ingredients, then mix well and leave the mixture for 1 hour. Drain the resulting liquid, add salt, sugar and vinegar. Mix thoroughly, put adjika in sterilized jars and roll up with sterilized lids.

Adjika "Domashnyaya" with carrots, bell peppers and apples

Ingredients:
2 kg of tomatoes,
1 kg of carrots,
1 kg of bell pepper,
1 kg of apples
200 g of garlic
100 g hot pepper,
200 ml of vegetable oil,
150 ml of 9% vinegar,
150 g sugar
100 g hops-suneli,
50 g of salt.

Preparation:
Remove the stalk from tomatoes and cut into several pieces. Cut off the peel of apples and remove the core. Peel the carrots, extract the seeds from the peppers. Pass all the ingredients through a meat grinder and put the resulting mixture in a large saucepan, stirring with a wooden spoon. Simmer for 1 hour, stirring regularly. Add chopped garlic, sugar, salt, suneli hops and vinegar about 10 minutes before cooking, mix well. Pour the prepared adjika into sterilized jars, roll up, turn upside down and cool, covering with a warm blanket.

Adjika "Spicy" with horseradish and herbs

Ingredients:
2 kg of tomatoes,
2 kg of bell pepper,
10-15 hot peppers
8-10 heads of garlic.
3 pieces of horseradish root,
2 bunches of parsley.
2 bunches of dill
4 tablespoons of salt
4 tablespoons of sugar
150 ml of 9% vinegar.

Preparation:
Rinse all vegetables well, removing stalks and seeds. Rinse the herbs, peel the garlic. Pass all ingredients (except salt, sugar and vinegar) through a meat grinder or chop with a blender. Mix the resulting mixture well. Add salt, sugar and vinegar, mix again and place in sterilized jars. Close the jars with lids and store.

Adjika "Adjarian" from tomatoes, peppers, carrots and onions

Ingredients:
5 kg of tomatoes,
1 kg of bell pepper.
1 kg of carrots,
500 g of onions.
5-10 bitter peppers
5-7 heads of garlic,
500 ml of vegetable oil
salt to taste
ground coriander to taste.

Preparation:
Remove the stem and core from tomatoes, peel the seeds from the pepper. Cut tomatoes, peppers and onions into 2-4 pieces and mince. Put the mixture in a saucepan, add chopped garlic, vegetable oil, salt and coriander to taste. Stir the mixture thoroughly with a wooden spoon and simmer for about 2 hours, stirring occasionally. Put the finished adjika in sterilized jars, roll up and cool, turning it upside down.

Adjika from tomatoes and eggplants

Ingredients:
1.5 kg of tomatoes,
1 kg eggplant
1 kg of bell pepper,
6 heads of garlic
3-4 hot peppers,
1 cup vegetable oil
100 ml of 9% vinegar,
1 tablespoon of salt.

Preparation:
Prepare vegetables with garlic and mince. Put the resulting mixture in a large saucepan, pour in the oil and cook for 40-50 minutes. Add salt and vinegar 10 minutes before the end of cooking. Put the finished adjika in sterilized jars, roll up the lids and let cool, turning it upside down.

Adjika from tomatoes in a slow cooker

Ingredients:
1.5 kg of tomatoes,
3 large heads of garlic,
2 hot peppers
1 bunch of greens (parsley, dill and cilantro),
100 ml of vegetable oil
1 tablespoon sugar
1 tablespoon salt
1 tablespoon ground coriander
50 ml of 5% vinegar.

Preparation:
Remove the stalks from tomatoes and cut into several pieces. Cut off the stalks of the peppers and extract the seeds. Peel the garlic. Chop tomatoes, peppers and garlic with a meat grinder or blender. Put the tomato mixture into the multicooker bowl and set the "Stew" mode for 2 hours. The mixture must be stirred periodically during cooking, and after 1 hour add salt, sugar and vegetable oil. Mix. Add chopped herbs and ground coriander 30 minutes before cooking. 10 minutes before ready to pour in the vinegar. Pour adjika into sterilized jars, seal tightly, turn the jars upside down and leave to cool, wrapped in a blanket. Store adjika in a cool place.

As you can see, cooking adjika is a simple matter, but so tasty and aromatic that you definitely need to add this sauce to the list of your preparations. Adjika from tomatoes for the winter will undoubtedly delight you and your loved ones more than once with its wonderful taste and high quality.

Bon Appetit!

As you know, real adjika came to us from Georgia itself, which is a thick and rather spicy mass. It is prepared from vegetables such as sweet peppers and chili, with the addition of certain spices. But cooked in Russia, it bears little resemblance to the traditional one, because in its composition, the main ingredient is tomatoes.

Of course, everyone prepares it in their own way, including onions, carrots, walnuts, green apples, horseradish and so on. Personally, I love to cook this piece according to my grandmother's recipe, as well as because it is my favorite one. It must include fresh meaty tomatoes and sweet peppers, due to which raw adjika comes out very fragrant and tasty. You need to store it in the refrigerator, in small jars. Of course, boiled adjika is also common in our country, which, unlike raw, needs to be rolled into jars.

So, in today's article, we will consider recipes for homemade adjika, which turns out to be really very tasty and aromatic. Just grab it, cook it and try it yourself! Well, if the topic of canning is already on, then you will definitely like it!

Adjika, cooked without boiling, turns out to be quite hot and similar to pasta. It is a red-orange seasoning with salt, various herbs and garlic. In principle, it is not at all difficult to prepare it, despite this, it can easily complement many dishes.

Ingredients:

• Tomatoes - 2 kg
• bulgarian pepper - 0.5 kg
• chili pepper - 3 pcs
• garlic - 5 heads
• sugar - 1.5 cups
• hops-suneli - 1 tsp
• vinegar 9% - 1/2 cup
• salt to taste.

Cooking method:

First of all, we wash all the vegetables in water. For bell pepper and chili, remove the stalk, and leave the seeds, cut them together with the tomatoes into medium pieces. We also peel the garlic and use a blender or meat grinder to grind all the chopped vegetables.

Now we shift the finished adjika into clean jars, close the lids and put it in the refrigerator. This is a completely easy way of preparing adjika, without cooking.

How to cook horseradish adjika at home

Properly prepared, a savory appetizer goes well with many side dishes. It is prepared from ingredients such as tomatoes, horseradish and garlic. It is very easy to prepare it.

Ingredients:

• Tomatoes - 2.5 kg
• sweet pepper - 1 kg
• chili pepper - 3 pcs
• horseradish root - 4 pieces
• garlic - 3 heads
• vinegar - 1.5 tbsp. l
• vegetable oil - 1 tbsp. l
• sugar - 2 tbsp. l
• salt to taste.

Cooking method:

We wash all vegetables in running water. Remove the stalk from sweet pepper and chili, leave the seeds, they do not need to be removed. We twist in a meat grinder: tomatoes, sweet peppers and chili, peeled garlic and horseradish.

Then add vinegar, vegetable oil, sugar, salt to taste to the twisted mass and mix everything well. Pour the resulting mass into sterilized jars, close the lids and store in the refrigerator.

Cook and eat to your health!

How to cook adjika with apples

This piece with apples is best served chilled on the table. It goes well with both first and second courses, and even simple sandwiches.

Ingredients:

• Tomatoes - 1 kg
• onion - 200 gr
• apples - 200 gr
• bulgarian pepper - 400 gr
• garlic - 100 gr
• sunflower oil - 150 ml
• bitter pepper - 2 pcs.
• vinegar 9% - 2 tbsp. l
• sugar - 2 tbsp. l
• salt to taste.

Cooking method:

We wash all vegetables except garlic, peel and cut into rather large pieces.

After the contents of the pan boil, reduce the heat to low and cook for one hour. After this time, add the garlic passed through a press, salt, sugar, vinegar and continue to boil for another hour.

Now we transfer hot adjika over sterilized jars, twist the lids with scalded boiling water and leave to cool completely.

From the indicated ingredients, I got, like this, three jars of 480 ml.

Homemade adjika with tomatoes and garlic, no bell pepper

If you suddenly decided to make adjika, but for some reason you did not have bell pepper, do not be discouraged. After all, this blank can be prepared without it. Of course, the taste will be slightly different, but the cooking process will be easier.

Ingredients:

• Tomatoes - 1.5 kg
• bitter red pepper - 400 gr
• garlic - 300 gr
• vinegar - 2 tablespoons
• hops-suneli - 1 tbsp. l
• coriander - 1 tbsp l
• dill - 1 tbsp. l
• salt to taste.

Cooking method:

Rinse the tomatoes in water and cut into medium slices. Then we twist them together with peeled garlic and hot pepper together with seeds in a meat grinder. Then we transfer the entire mass to a large saucepan, add all the necessary spices into it, pour in the vinegar and add salt to taste.

We put on low heat, stirring, bring to a boil and put in sterilized jars, wrap with lids, and leave to cool completely.

After the adjika in the jars has completely cooled down, we put them in the refrigerator for storage.

A simple recipe for homemade adjika without preservation (video)

Bon Appetit!!!