Adjika is a national dish of Abkhazian and Georgian cuisines. It is a pasty spicy seasoning that can be used as a sauce for meat, poultry, fish, vegetables. Usually, tomatoes are used for adjika in combination with hot peppers or horseradish. We will tell you how to cook fragrant and spicy adjika from tomatoes.

Adjika is a spicy, vigorous sauce - an excellent addition to meat and vegetable dishes, which is so highly valued by our men. This vegetable masterpiece, like no other, has been loved and popular for many decades, and it only grows with new ones.

Boiled tomato adjika

Ingredients:

• 3 kg of tomatoes,
• 2 tbsp. spoons of sugar
• 1 glass of vegetable oil,
• 1-2 heads of garlic,
• 0.5 kg of onion,
• 1 kg red or yellow bell pepper
• 0.5 kg carrots,
• 4-5 pcs. hot pepper,
• 2/3 cup wine vinegar
• 2 tbsp. spoons of salt.

Cooking method:

1. Pass tomatoes, bell and hot peppers, onions and carrots through a meat grinder.
2. Wash and clean vegetables.
3. Peel the bell peppers from the seeds, and remove only the tails from the hot peppers, and leave the seeds - they give additional flavor and sharpness.
4. Place the vegetables in a thick-walled cauldron, pour vegetable oil, mix and cook for 1.5 hours from the moment of boiling over low heat.
5. Periodically stir the tomato adjika during cooking so that it does not burn.
6. Pass the garlic through a meat grinder.
7. Add garlic, salt, sugar and vinegar to adjika, mix and cook for another 10 minutes. If you add garlic at the beginning of cooking, then its aroma will disappear and you will not get the desired taste.
8. Arrange the boiled tomato adjika in prepared jars, close with nylon lids or roll up if you are going to leave it until winter.
9. Boiled tomato adjika keeps well in the refrigerator.

Ingredients:

• Tomatoes - 1.5 kg;
• Bulgarian peppers - 1.5 kg;
• Chili pepper - 500 gr.;
• Garlic - 400 gr.;
• Salt - 2 tbsp. l.

Cooking method:

1. From the following steps, you can learn how to cook. Tomatoes and bell peppers are washed and de-seeded. The place of the stalk is cut out from the tomatoes.
2. Then clean the hot peppers and garlic. Grind vegetables in a meat grinder, and then salt and mix.
3. The resulting mass is placed in a jar and sent to the refrigerator to stand there for a day. After this time, you can open and enjoy your work.

Spicy adjika from tomato

Ingredients:

• Tomatoes - 1.5 kg;
• Apples with sourness - 900 gr.;
• Carrot - 400 gr;
• Sweet pepper - 400 gr;
• Garlic - 250 gr;
• Hot pepper - 7 pods;
• Olive oil - 75 gr;
• Table vinegar 9% - 75 gr;

Cooking method:

1. Wash the apples and vegetables, remove the seeds and remove the stalk. Peel the top layer of carrots.
2. Peel the garlic. Vegetables and fruits are chopped using a meat grinder, without garlic.
3. Olive oil, sugar and salt are added to the resulting mass, boiled for 2 hours. Before the end of cooking, vinegar and chopped garlic are added.
4. Cooked adjika is placed in jars, previously pasteurized and corked with lids.

Adjika in Russian "Spark"

Ingredients:

• Tomatoes - 1 kg
• Bulgarian sweet pepper (preferably red) - 1 kg
• 0.5 kg garlic
• 1 pack chili pepper (20 gr)
• 3 tbsp salt
• Dried parsley root - 100 gr

Cooking method:

1. First, garlic, tomatoes, bell peppers must be twisted in a meat grinder.
2. Then you need to add chili pepper, salt and chopped parsley root, mix and leave for a day, stirring constantly.
3. Arrange in dry, sterile and chilled glass jars, store in the refrigerator indefinitely.

Adjika from tomato in a slow cooker

Ingredients:

• Bulgarian red pepper 2 kg
• Tomato 800 g
• Chili pepper 2 pcs.
• Garlic 6-7 cloves
• Garlic 6-7 pcs.
• Salt 2 tbsp
• Sugar 3 tbsp
• Vinegar 9%

Cooking method:

1. Wash sweet bell pepper thoroughly, remove seeds and white veins. It is better to take red, orange or yellow pepper. Of course, this will not affect the taste, but adjika will look more aesthetically pleasing. Cut the pepper into random pieces.
2. We wash the tomatoes. We try to use dense fleshy tomatoes, otherwise the finished adjika may turn out to be too watery.
3. Blanch large and ripe tomatoes. To do this, you need to make several shallow cuts on them with a knife or pierce with a fork. We lower them for 30 seconds in boiling water, and then quickly cool. The skin will peel off easily.
4. In peeled tomatoes, remove the hard stalk and cut into pieces in the same way.
5. Grind prepared vegetables with a blender or meat grinder. At this stage, we can achieve both the consistency of a puree, and leave small pieces for texture. It depends solely on personal preference.
6. Add salt, sugar, ground pepper and vegetable oil to the vegetables.
7. We shift the mixture into a slow cooker, close the lid and turn on the extinguishing mode for 1 hour.
8. While there is time, we sterilize the jars. Here you can cheat and put them in a preheated oven or microwave for 10 minutes. In the latter case, pour a little water into the jars so that they do not burst. But you can use the traditional method and heat them in a water bath until condensation forms.
9. Leave the jars to cool and dry on a clean towel. And don't forget to sterilize the lids.
10. We clean the garlic. Young garlic is not only more fragrant, but also spicier than mature garlic, so we focus on our taste.
11. Rinse hot peppers as well. Remember that spiciness depends not only on the type of vegetable, but also on whether we leave or remove the seeds. Everything is very individual here, so we adjust the sharpness ourselves.
12. Chop garlic and pepper with a sharp knife. If we make a large amount of adjika, you can use a blender.
13. When the mixture from the multicooker is sufficiently stewed, add hot pepper, garlic and vinegar to it.
14. We turn on the extinguishing mode again, but now only for 20 minutes. We look at the density of the future adjika. If the consistency suits us, close the lid again. And if the tomatoes turned out to be watery and there was a lot of liquid, leave the lid open.
15. Adjika is ready, now we carefully taste it: you may need to add a little more salt or spiciness.
16. When the taste is evened out, with a clean spoon we transfer the adjika into sterilized jars so that as little air as possible remains on top. Close the lid and leave to cool completely at room temperature.

Caucasian tomato adjika

Ingredients:

• ripe, fleshy tomatoes - 1.5 kg;
• garlic - 3 large heads;
• hot red pepper - 2 pcs.;
• granulated sugar - 1 tbsp. l.;
• salt - 1 tbsp. l.;
• parsley, dill, cilantro - medium bunch;
• ground coriander - 1 tbsp. l.;
• refined sunflower oil - 100 ml;
• vinegar 5% - 50 ml.

Cooking method:

1. Wash all vegetables. Cut the stalks off the peppers and remove the seeds.
2. Although the pepper is not very hot, you need to work with gloves, because its juice will eat into the skin of your hands for a long time, and at the slightest touch to your face you will feel a burning sensation.
3. Peel off the garlic. Rinse your teeth with cold water.
4. Cut the tomatoes into several pieces, while cutting out the stalks.
5. Twist them through a meat grinder.
6. In another bowl, twist the garlic cloves and red pepper through a meat grinder.
7. By the way, this adjika is moderately spicy. If you want to add spiciness, use chili instead of red pepper. Pour the tomato paste into the multicooker bowl.
8. Lower the lid. Set the "Extinguishing" program for 2 hours. Press the "Start" button.
9. Don't let the cooking time scare you.
10. Quenching in a slow cooker takes place in a gentle mode, it will not affect the quality of the product.
11. During the stewing, tomato puree is periodically stirred with a special spoon. After about an hour, add salt and sugar to the puree.
12. Pour in sunflower oil. Mix well.
13. Close the multicooker with a lid again, continuing to simmer. Chop up the greens.
14. Half an hour before the end of cooking, pour it into the bowl, adding also ground coriander.
15. At the very end of cooking, pour in the vinegar.
16. While your adjika is cooking, wash the soda cans, then rinse them with hot water. Put the jars in a cold oven on the wire rack, set the temperature to 150-160 °.
17. Sterilize 20 minutes. Put the lids in a pot of water and boil.
18. Remove the jars from the oven, leave upside down on the table.
19. When the signal notifies you of the end of the extinguishing, open the lid of the multicooker.
20. Pack boiling adjika in jars.
21. Close tightly with screw caps.
22. Leave the adjika jars upside down until they cool completely, carefully wrapping them with a blanket.
23. Then put the homemade adjika in a cool place.
24. From this amount of products you will get two jars of 800 g of delicious, very fragrant adjika.

Adjika bitter with tomatoes

Ingredients:

• ripe red tomatoes - 2.5 kg
• Bulgarian sweet pepper - 500 g
• sweet and sour apples - 500 g
• carrots - 500 g
• parsley - 50 g
• dill greens - 50 g
• hot red pepper - 75 g
• garlic - 120 g
• vegetable oil - 250 g
• salt - to taste vinegar 9% - 2 tbsp.
• ground black pepper - to taste

Cooking method:

1. We take peppers and apples, wash them well, remove the twigs and the core, then cut into slices.
2. Wash the tomatoes as well and cut into six roughly equal parts.
3. Peel the carrots, wash and cut into small pieces.
4. We pass all the ingredients through a meat grinder, except for greens.
5. Add the required amount of vegetable oil, salt and black pepper to taste, as well as vinegar, mix everything thoroughly so that the mass is as homogeneous as possible.
6. Mix everything in a saucepan and cook for two hours over low heat.
7. We wash and cut the greens, add it at the very end of cooking.
8. Pour adjika into clean, dry jars and sterilize for 20 minutes in boiling water.
9. We roll up the jars with lids using a special machine, then turn them upside down and wrap them in a thick cloth, blanket or towel, and after completely cooling we send them to the cellar or pantry for later storage.

Adjika from tomato for the winter

The recipe for adjika "Spark" for the winter from tomatoes and peppers can be gleaned from many sources, but the recipe that was prepared back in the middle of the last century is the most delicious.

Ingredients:

• Fresh and dense tomatoes - 1 kg;
• Horseradish root, garlic and hot pepper 50 g each;
• Salt, sugar and vinegar, 20 g each.

Cooking method:

1. The technology of preparation is simple.
2. Since electrical household appliances were rare in the last century, everything was twisted using a mechanical meat grinder.
3. It should be noted that it was this fraction of chopped vegetables that was the most suitable for harvesting.
4. Therefore, in order to repeat the classic recipe for adjika "Spark", it is better to use a meat grinder.

Adjika with tomato without cooking

Ingredients:

• Sweet red pepper - 2 kg
• Bitter capsicum - 6 pcs.
• Garlic - 2 heads
• Salt - 2 tbsp.
• Vinegar 9% - 3 tablespoons

Cooking method:

1. Prepare for the preparation of adjika all the necessary ingredients. It is very important to choose all products correctly, especially hot chili peppers. When choosing it, pay attention to the density and aroma. The same applies to bell pepper, which is better to take the freshest and most crispy. Choose sweet, rich red tomatoes.
2. First of all, we wash all purchased tomatoes in cold water, then cut them in half with a sharp knife, remove the stalks. Do not use overripe or even slightly spoiled vegetables for cooking adjika.
3. We send all bell peppers to a clean sink, fill it with water and rinse well. Now, with a small knife, carefully cut out the stalk from each fruit along with the seeds. Gently wash the red hot pepper, it is best to do it all with gloves. We also peel the garlic from the husk.
4. All the prepared ingredients must be passed through a meat grinder in portions, all the chopped vegetables are put into a deep saucepan, and the indicated amount of salt is added there. We cover the pan with a lid or a clean thin cloth, and then leave it to ferment for the next 3-4 days.
5. Every day, two or three times, gently mix the adjika in a saucepan. Wash the jars thoroughly with soda and then sterilize, pour the fragrant adjika into them and twist the lids tightly. We send jars of adjika for storage in the refrigerator. Homemade adjika "Spark" for the winter without cooking is ready.

Caucasian adjika from tomato

Ingredients:

• Tomatoes - 3 kg
• Red bell pepper - 300 g
• Carrot - 150 g
• Sour apples - 150 g
• Garlic - 180 g
• Hot pepper - 1 small pod
• Vegetable oil - 1/3 cup
• Ground coriander - 1 teaspoon
• Ground allspice - 1/2 teaspoon
• Parsley and dill - 1/2 bunch each
• Salt - 2-3 teaspoons
• Sugar - 1 teaspoon

Cooking method:

1. Ripe fleshy tomatoes (a cream variety is well suited) are sorted out, washed thoroughly and cut into pieces that are convenient for grinding in a meat grinder. My tomatoes were small, so I cut them into just two pieces. We cut out the places of attachment of the stalks.
2. Wash apples, bell peppers and carrots. We clean the carrots, remove the seeds from the bell pepper, and remove the seed box from the apples. I think that these explanations are unnecessary, but I made them just in case, for completely inexperienced cooks. Cut into pieces.
3. We clean the garlic, wash the fresh herbs and dry them slightly. We also wash the hot pepper and remove the seeds. How much hot pepper to take depends on the taste and the sharpness of this very pepper, so try the pepper before adding it to adjika if you don’t want it to turn out too vigorously. If the pepper is picky, then you can add not a whole pod, but a half.
4. Now we begin to gradually grind all the cooked ingredients in a meat grinder. First, we pass the tomatoes through a meat grinder.
5. When all the tomatoes are mashed, pour it into the multicooker bowl, turn on the Frying or Baking mode for 1.5 hours. We do not close the lid so that excess moisture leaves better. Let the tomato puree boil well.
6. And we ourselves continue to work with a meat grinder: we scroll apples, carrots and bell peppers. Set aside, covered with a lid.
7. Grind garlic, hot pepper and herbs. Close carefully so that the aroma does not fade. We don’t need a meat grinder anymore, it can be disassembled and washed.
8. When a few minutes remain before the end of the regime, and the tomato mass boils away more than half, add rolled apples, carrots and bell peppers to the adjika. Let's boil.
9. Then add vegetable oil. I don’t like it when there is too much oil in adjika, so I add a third, or even a quarter of a glass.
10. We start the multicooker again for another 1 hour, but already in the Extinguishing mode. At the same time, I also do not close the lid, so that the adjika in the slow cooker turns out to be thicker. Occasionally it does not hurt to stir the adjika.
11. Add sugar, salt, allspice, coriander to the garlic with herbs.
12. Add this mixture to adjika 15-20 minutes before the end of cooking.

Classic adjika for the winter

Ingredients:

• Tomatoes - 1.5 kg;
• Bulgarian pepper (any color and variety) - 2-3 large pieces;
• Apples of the Antonovka variety (or any other variety with sourness) - 2 kg;
• Garlic - 1 fairly large head;
• Salt to taste;
• Greens to taste - cilantro, parsley, dill, lovage, celery (a bunch of each or in any other combination);
• Spices: peppercorns and powder, cloves, paprika, oregano, bay leaf.

Cooking method:

1. We thoroughly wash vegetables, apples and herbs.
2. Let dry or wipe dry with a kitchen towel or microfiber cloth.
3. We clean the peppers from the stalk and seeds. Cut first into strips, then into cubes. Grind in a blender or meat grinder.
4. We place the resulting mass in the multicooker bowl.
5. Plunge the tomatoes in boiling water for a minute, remove the skin. Grind in a blender or meat grinder.
6. Add to bowl with peppers.
7. Peel apples.
8. Cut into slices.
9. Grind in a blender or pass through a meat grinder.
10. Chop the herbs and garlic.
11. Having combined all the ingredients in a multicooker bowl, add spices and put on the stewing program for 1.5-2 hours.
12. During this time, sterilize and dry the jars with lids, prepare the tool for rolling.
13. After the time has elapsed, pour the adjika into jars, pasteurize if necessary, putting it in boiling water for a while directly in the jars, or in the oven. Roll up canned food.

Homemade tomato adjika

Ingredients:

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

Cooking method:

1. Wash and clean all vegetables. Naturally, we remove the cores from apples, the partitions and seeds from peppers. After that, we chop all the vegetables in turn. Here you can use a meat grinder or blender. The blender turns out quite finely, so I prefer an electric meat grinder.
2. Put the chopped vegetables in a large saucepan, bring to a boil and simmer for about 1 hour.
3. Pour sugar, salt, vegetable oil and vinegar into the vegetable mass
4. Finely chop the garlic (you can also pass it through a meat grinder), and also add it to the almost ready adjika
5. For spiciness, add hot pepper if desired and to taste. We love it spicier, since adjika.
6. Cook for another 5 minutes and place in sterilized jars.

Raw adjika from tomato

Ingredients:

• tomatoes - 1 kg
• bell pepper - 2 kg
• garlic - 200 gr.
• red hot pepper - 250 gr.
• vinegar 9% - 200 gr.
• sugar - 5 tbsp. l.
• salt - 5 tbsp. l.

Cooking method:

1. All vegetables are washed, peeled and chopped with a blender.
2. We chop the garlic.
3. Pass through the blender tomatoes, sweet and bitter peppers
4. Tomatoes, sweet and bitter peppers are cleaned, cut into pieces and chopped with a meat grinder or blender. Tomatoes, bell peppers, hot peppers, onions and apples are passed through a meat grinder. Sometimes it happens that hot pepper is difficult to grind in a blender, gets stuck - add to it a few tomatoes and the process will go easier
5. Finally, add sugar, salt and vinegar.
6. We mix everything well and put it in sterilized jars.
7. You can store such adjika and any other dishes, but then it will be stored much less. With tomatoes and bell peppers, I don’t risk storing adjika for more than a month without sterilization - it can ferment. Read more:
8. Spicy, of course, adjika is obtained, because here we will add hot pepper, and horseradish, and vinegar. But in my family they like spicy, so we also prepare burning adjika. In the end, you can always determine the amount of hot pepper, horseradish and vinegar yourself in order to get a sharpness and acid that is comfortable for your stomach.

Simple adjika for the winter

Ingredients:

• tomato, 2 kg
• carrots, 3 pieces
• bell pepper, 1 kg
• hot pepper, 5 pieces
• garlic, 7 cloves
• sugar, 2 tbsp. l.
• salt, to taste
• greens, to taste
• vegetable oil, 1 stack.

Cooking method:

1. Wash all vegetables.
2. Cut the tomatoes into 2 or 4 parts, cut off part of the stalk.
3. Peel sweet and spicy peppers from seeds and stalk.
4. Peel the carrots and cut into small pieces.
5. Finely chop the garlic and herbs with a knife.
6. Grind all vegetables in a meat grinder or chopper.
7. Pour vegetable oil into the pan, add all the vegetables, except garlic, herbs and spices.
8. We put on the stove, bring to a boil, reduce the heat and stir constantly, cook until the desired density (let the excess liquid evaporate)
9. When the mixture is brought to the desired density, we introduce greens, garlic, spices and cook for another 10 minutes.
10. Pour the finished mixture into sterilized jars, twist, wrap until completely cooled.

Traditional Abkhaz adjika is prepared on the basis of hot pepper, garlic, salt and herbs.

We offer not to be limited only to the classics with such a variety of ingredients for a burning seasoning. Check out our easy proven recipes!

How to cook adjika: 3 rules

Green adjika

Business card of Abkhazia. Such adjika is served with many dishes and, of course, with lamb roasted on a spit.

What do you need:

• 6-8 large bitter green peppers
• 1 head of garlic
• 1 bunch cilantro
• 1 st. a spoonful of salt

How to cook green adjika:

Cut the pepper into small pieces without removing the seeds.

Grind the pepper together with garlic in a mortar or pass several times through a meat grinder.

Add salt, mix and leave to infuse for 15-20 minutes.

The incomparable host of the program Lara Katsova shared with us her family recipe for adjika, turn on the video!

Russian adjika "Spark"

To borscht, salted bacon with black bread and boiled potatoes with herring - adjika is ideal for traditional Russian dishes. It can be used to prepare sauces for meat and even dressings for pickle and cabbage soup.

What do you need:

• 1 kg tomatoes
• 1 kg sweet pepper
• 400 g garlic
• 200 g hot pepper
• 150 g parsley root
• 1 st. a spoonful of salt (to store adjika for more than 1-2 months, double the amount of salt)

How to cook Russian adjika "Spark":

Hot adjika with basil

Sharp! Very sharp! Even sharper! The versatility of the recipe is that this adjika can be used not only for meat dishes, but also for sandwiches, sauces, soups and even pasta.

What do you need:

• 500 g hot red pepper (you can add a couple of green peppers)
• 400 g garlic
• 2 bunches green basil
• 1 bunch cilantro
• 1 bunch of parsley
• 2 tbsp. spoons of salt

How to cook hot adjika with basil:

Walnut adjika

Adjika is not adjika if it does not contain nuts, as they say in the Caucasus. Delicate pleasant aroma, thick texture and rich spicy taste - that's what makes adjika real!

What do you need:
500 g tomatoes
400 g walnuts
200 g red bell pepper
3 heads of garlic
2-3 hot peppers
1 bunch cilantro or parsley
4 tbsp. tablespoons refined sunflower oil
2 tbsp. spoons of vinegar 9%
1 teaspoon salt

How to cook walnut adjika:

Peel the Bulgarian pepper from seeds, wash and dry the herbs.

Cut the stalks off the tomatoes.

Grind tomatoes, peppers, garlic, nuts and herbs in a blender or pass through a meat grinder twice.

Add sunflower oil, vinegar and salt to the finished mass.

Mix and serve immediately!

Gorloder, or Siberian adjika with horseradish

A recipe from Siberia is quite capable of competing with hot sauces from sunny Abkhazia. The basis of the gorloder is a vigorous horseradish root. Suitable for meat and fish dishes, corned beef, and especially for barbecue and homemade grilled sausages.

What do you need:

• 500 g tomatoes
• 50 g horseradish root
• 50 g garlic
• 1.5 teaspoons of salt
• 1 teaspoon sugar

How to cook gorloder, or Siberian adjika with horseradish:

Grind tomatoes, garlic and horseradish in a meat grinder.

Combine all ingredients, add salt and sugar, mix.

Arrange in sterilized jars, roll up.

Adjika from bell pepper

If you don't like fiery seasoning, make a lighter version of this sauce with sweet and sour flavor and light peppercorns. Such adjika goes well with baked or boiled meat, poultry, fish, potatoes baked in foil and toasted toasts.

What do you need:

• 1 kg sweet red pepper
• 300 g garlic
• 4-6 red hot peppers
• 50 ml vinegar 9%
• 4 tbsp. spoons of sugar
• 1 st. a spoonful of salt

How to cook adjika from bell pepper:

Remove seeds from sweet peppers.

Pass the pepper together with garlic and hot pepper through a meat grinder.

Add salt, sugar, vinegar, mix and leave to infuse for 3-4 hours.

Then put into sterilized jars and put away for storage in a dark, cold place.

Adjika with apples

An improved and adapted adjika recipe for poultry or grilled fish. To give the sauce a more delicate taste, you can cook without hot pepper or reduce its amount.

What do you need:

• 1 kg tomatoes
• 500 g red bell pepper
• 500 g sour apples
• 300 g carrots
• 200 g garlic
• 50 g hot pepper
• 200 ml refined sunflower oil
• 1 bunch cilantro
• 1 bunch of parsley
• salt - to taste

How to cook adjika with apples:

Peel and chop all vegetables together with herbs in a blender or meat grinder.

Add salt and sunflower oil.

Bring to a boil and cook over low heat for 2.5 hours.

Transfer to sterilized jars and roll up.

Adjika with plums

Delicate and soft adjika with plums goes well with game, boiled potatoes and baked vegetables, chicken meatballs and pork chops.

What you need:

• 500 g plums (choose not sweet and even sour plums)
• 500 g bell pepper
• 2 heads of garlic
• 2 hot peppers
• 1 tbsp tomato paste
• 100 g sugar
• 2 teaspoons of vinegar 9%
• 2 tbsp. spoons of salt

How to cook adjika with plums:

Peel the bell peppers from the seeds, plums - from the pits.


Pass sweet peppers, plums, garlic, hot peppers along with seeds through a meat grinder.

Put the chopped ingredients in a saucepan, add tomato paste, salt and sugar.

Bring to a boil and cook, stirring, over low heat for 30-40 minutes.

Add vinegar 2 minutes before the end of cooking.

Transfer the finished mixture to sterilized jars, roll up, turn over and leave it to cool completely.

Baked pumpkin adjika

Baked vegetables give this adjika a surprisingly delicate texture, and pumpkin - an unusual and at the same time unobtrusive aroma. Light, spicy, moderately spicy, with a subtle sourness.

What do you need:

• 500 g pumpkin
• 200 g apples
• 200 g bell pepper
• 200 g onion
• 1 lemon
• 1 head of garlic
• 1 bunch basil
• 1 bunch cilantro
• 50 ml refined vegetable oil
• 1 hot pepper
• 1 teaspoon salt

How to cook baked pumpkin adjika:

Peel the pumpkin and onion, remove the seeds from the apple and pepper. Cut pumpkin and onion into pieces of any size.


Wrap the pumpkin, onion, apples and peppers in foil, bake at 200°C for 35 minutes. Then peel the apple and pepper from the skin.

3. Grind all baked vegetables in a blender.

Grind garlic, lemon and herbs in a blender into a homogeneous mass.

Combine vegetables with lemon dressing, mix and serve immediately.

Pickled cucumber adjika

Leftover pickles from last year's stocks? Make hot sauce out of them! The beauty of the recipe is that this adjika can be made at any time in haste.

What do you need:

• 500 g pickles
• 1 head of garlic
• 3 art. spoons of tomato paste
• 2 tbsp. tablespoons refined sunflower oil
• apple cider vinegar - to taste
• 1 pinch ground black pepper
• 1 pinch red ground pepper

How to cook adjika from pickled cucumbers:

Cucumbers peel and grate on a fine grater or chop in a blender. If there is too much liquid, drain.

Pass the garlic through a press.

Combine cucumbers, garlic, tomato paste, vegetable oil, vinegar and spices.

Mix and leave in the refrigerator for 1-2 hours.

Adjika from tomatoes and peppers for the winter- one of the most common recipes for its preparation, even though it is far from the classic recipe, common in the Caucasus. Adjika from tomatoes and peppers for the winter, a step-by-step recipe of which I want to show you today, turns out moderately sweet and sour and a little spicy due to capsicum.

Of course, the amount of hot pepper can be increased in this recipe if you like hotter adjika. Due to the fact that it is not very burning, it can even be eaten with spoons. Like other types of adjika, it will be a good addition to various meat and fish dishes.

In addition, adjika from tomatoes and peppers for the winter is also useful during baking, stewing vegetables with meat. I often add such adjika to kharcho soup or red borscht, which makes the aroma of these dishes brighter. In a word, from tomatoes and pepper it turns out so tasty that you will lick your fingers. As you know, adjika from tomatoes with pepper and garlic for the winter will cook with boiling.

Ingredients:

• Bulgarian pepper - 2 kg.,
• Tomatoes - 2 kg.,
• Garlic - 300 gr.,
• Hot chili pepper - 1-2 pcs.,
• Sunflower oil - 4 tbsp. spoons,
• Salt - 3 tbsp. spoons,
• Vinegar - 7 tbsp. spoons
• Sugar - 5 tbsp. spoons.

Adjika from tomatoes and peppers for the winter - recipe

Wash the bell peppers, tomatoes and hot chili peppers. Cut the bell pepper pods lengthwise into two parts.

Cut out the seed roll and tail. Rinse the pepper halves under running water. Similarly, prepare the pods of hot peppers.

Remove the skin from the garlic cloves.

Cut the tomatoes into four pieces.

All vegetables for adjika are prepared. Now you need to grind them in a meat grinder or chop in a blender.

Pour the base for adjika into a saucepan.

Boil adjika on low heat for 30 minutes. During cooking, adjika must be stirred to avoid it sticking to the bottom of the pan. After this time, salt the adjika.

Pour in the sugar.

Add sunflower oil.

Pour in table vinegar.

To get a more saturated color of adjika, add dry paprika.

After adding all the ingredients, mix the adjika. Taste it. Cook it for another 15 minutes over low heat.

Adjika from tomatoes and peppers for the winter. Photo

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

But our hostesses 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 products.

In my collection you will see many recipes with various additives to it. There are sharper ones, and there are not so much. Can be boiled or made raw. These options, of course, have been personally tested by me and my family, so I can recommend them with peace of mind. All ways are very tasty and worthy of your table.

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

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

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

Ingredients:

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

Cooking method:

1. Rinse all vegetables and cut into small pieces. Remove seeds from sweet peppers. Rinse and chop the hot pepper too. Clean the garlic from the husk. Grind all the ingredients through a meat grinder or in a blender.

If you want a less spicy sauce, then remove the seeds from the hot pepper. If you want it spicier, then leave the seeds.

2. Then add salt and mix well. Arrange in sterile jars and wrap with lids. This sauce should be stored in the refrigerator.

The classic recipe for Abkhazian adjika

This sauce is very spicy, but very tasty. It can be added, for example, to . There are many dishes where our adjika will fit in.

Ingredients:

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

When preparing this sauce, be sure to wear gloves to avoid burns from peppers and garlic.

Cooking method:

1. Rinse the pepper, cut in half and remove the seeds. Clean the garlic from the husk.

2. Using a meat grinder, grind the vegetables two to three times. Then puree with an immersion blender until smooth.

3. Place coriander, cumin and suneli hops in a dry frying pan. Stir and put on fire for 2-3 minutes to release the oils. Then grind in a coffee grinder.

4. Pour the resulting mixture into adjika, add salt and mix. Then cover with cling film and leave for 5-7 days for fermentation. Then transfer to sterile jars, tighten the lids and refrigerate for storage.

The most delicious bell pepper recipe

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

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

Cooking:

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

2. In a saucepan with sweet pepper, add tomato paste, salt, sugar, sunflower oil. Mix everything and put to 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 offer another simple recipe without cooking. As you understand, this type of preparation is done very quickly, but it turns out delicious. It turns out moderately spicy, moderately salty. Although, salt and sugar can be added to your liking.

Ingredients:

• Tomatoes - 1.5 kg
• Hot pepper - 1 pc.
• Garlic - 100 gr
• Salt - 1 heaping teaspoon
• Sugar - 2 teaspoons

Cooking method:

1. Wash all vegetables. In tomatoes, cut off the core and bad parts, if any. Clean the garlic from the husk. Cut the pepper in half and take out the seeds.

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

2. Then pass all the 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 pcs
• white peppercorns - 20 pcs
• 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 in this way and you will not be disappointed, as it really turns out very tasty. Mine love to even spread it on bread and eat it just like that, without anything.

Spicy tomato and apple sauce, no vinegar

Another easy 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 piece
• Hot red pepper - 1 pc.
• Garlic - 5 cloves
• Vegetable oil (olive) - 50 ml
• Salt - to taste

Cooking method:

1. Rinse all vegetables. Cut the tomatoes into slices. Cut the apples into slices and cut off the core so that there are no seeds. Remove the seeds from the pepper 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 properly to a smooth paste.

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

A simple and quick recipe for winter adjika with horseradish

Insanely delicious and easy way to sauce. Remarkably kept all winter. Adjika goes very well with bread and bacon, just overeating. From this amount of products, 3 cans of 700 ml 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 slices.

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

3. Rinse sweet and hot peppers, remove seeds and rinse again. Then cut into slices.

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

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

Today I have prepared recipes for wonderful and tasty adjika for every taste. Choose and try. I really like the fact that all the methods are basically fast cooking.

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

Ingredients:

• 2 kg;
• 0.5 kg;
• 200 g of garlic;
• 2 pcs. hot pepper;
• 50 ml of vegetable oil;
• 25 g of vinegar 9%;
• 100 g of sugar;
• 0.5 tbsp salt.

Recipe for boiled tomato adjika