Homemade adjika for the winter is a delicious vegetable snack. It can be added as a side dish or simply eaten with bread. Each housewife tries to cook homemade adjika.

There are many adjika recipes for the winter. We have collected for you the most delicious homemade adjika recipes for the winter. Choose and cook for your family and friends.

Real adjika is only pepper, no tomatoes. To prepare it, you need rubber gloves - the mixture burns your hands. Not everyone can eat it. However, this is a classic recipe, so we start with it.

To prepare a real "male" adjika you will need:

• 1 kg of red hot peppers (chili);
• 0.5 kg of garlic;
• 3/4 cup salt grind # 0;
• 0.5 cups of the mixture: coriander, hops-suneli, dill seeds;
• rubber gloves.

How to cook classic adjika without tomatoes:

We will make small adjustments to the recipe, which will make adjika less burning and usable.

Namely, we will replace most of the hot pepper with sweet pepper - paprika. Let's say 800 g of paprika and 200 g of hot pepper.

We cut off the stalks of the pods, shake out the seeds - and grind in a blender (if you use a meat grinder, skip three times). We also do with garlic, coriander and dill seeds are also desirable to chop - and mix everything thoroughly.

Finally, add salt - ideally, we should get a homogeneous pasty mass. You can add chopped fresh herbs - cilantro and dill, but in this case, the color of the adjika will not be so bright and attractive.

Homemade adjika with tomatoes for the winter

A variety of options are possible here.

Adjika with tomatoes without cooking

Products:

• 3 kg of tomatoes;
• 1 kg of sweet pepper;
• 0.5 kg of garlic;
• 150 g hot pepper;
• 0.5 cups of salt;
• 3 tbsp. l. Sahara.

Preparation:

Grind all components in a meat grinder, mix, add salt, sugar, leave overnight. In the morning, drain the excess liquid and put the adjika in jars, store in the refrigerator.

Adjika from tomatoes and garlic

Ingredients:

• 3 kg of tomatoes;
• 2 kg of sweet pepper;
• 300 g of garlic;
• 150 g hot pepper;
• 0.5 cups of sugar;
• 0.5 cups 9% vinegar;
• 1 glass of sunflower oil;
• 0.5 cups of salt;
• 400 g of fresh herbs - cilantro, dill, celery;
• to taste - coriander, hop-suneli, walnut.

Adjika recipe for the winter from tomatoes and garlic:

Mince tomatoes and peppers. Stir, add oil and cook over low heat for an hour with constant stirring.

Cool, add vinegar, sugar, salt, crushed garlic. Grind the greens in a blender. Mix everything thoroughly, let it brew - delicious adjika with garlic is ready for the winter.

Shades of taste of such adjika are achieved with different dosages of additives - spices and seasonings. It is also permissible to vary the proportions of the main components. The last recipe often uses apples, carrots, horseradish, eggplants.

Adjika with carrots and apples

Products:

• 2.5 kg tomato;
• 500 g carrots;
• 500 g sour apples;
• 500 g bell pepper;
• 250 g of vegetable oil.
• 100 g of garlic;
• 1-2 pods of hot pepper;
• 250 ml. vinegar 9%;
• 2 tbsp salt;
• 100 g granulated sugar.

Preparation:

Wash, peel and twist all vegetables in a meat grinder. Drain into a wide bowl and add vegetable oil. Cook the resulting mass over low heat for 2 hours.

Add chopped garlic, 1-2 pods (depending on the size and your taste), peeled hot pepper. Pour in vinegar.

Season with salt and sugar. Mix everything thoroughly, bring to a boil and put in jars while hot. Roll up.

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

Ingredients:

• paprika - 1 kg.
• tomatoes - 2.5 kg,
• garlic - 250 g
• bitter pepper - 250 g,
• horseradish - 250 g,
• salt - 0.5 cups
• sugar - 1 glass
• vinegar - 1 glass.

How to cook:

Scroll everything through a meat grinder (do in a large bowl), add salt, sugar, vinegar and stir. Watch out for the sharpness! Whoever loves.

The output of the finished product is about three liter cans, the excess liquid can be drained.

Spicy adjika for the winter

Ingredients:

• ripe red tomatoes 2.5 kg;
• sweet and sour apples 500 g;
• sweet bell pepper 500 g;
• carrots 500 g;
• dill greens 50 g (optional);
• parsley 50 g (optional);
• peeled garlic 120 g;
• red hot pepper 75 g;
• vegetable oil 250 g;
• vinegar 9% 2 tablespoons;
• black pepper;
• salt.

Finished product yield - 2.5 liters

Spicy adjika for the winter - a step by step recipe with a photo:

Adjika in Kiev

Products:

• 5 kg of ripe tomatoes;
• 1 kg of bell pepper;
• 1 kg of apples (the sour the better);
• 1 kg of carrots;
• 2 tbsp. tablespoons of salt;
• 200 g sugar;
• 400 g of vegetable oil;
• 2 tbsp. tablespoons of red hot pepper (you can put 1 tablespoon of black plus 1 tablespoon of red).

Preparation:

Pass all vegetables through a meat grinder (it is better to first peel the tomatoes or pass through a juicer). To easily peel the tomatoes, pour boiling water over them for 3-5 minutes.

Season with butter, sugar, salt, spices. Then boil for 2-3 hours to the desired consistency. Pour the prepared adjika hot into sterilized jars. Roll up the cans and seal them. Done!

Adjika recipe without tomatoes

Ingredients:

• sweet bell pepper 2 kg.;
• garlic 200 g;
• red hot pepper 150 g;
• salt 2 tablespoons;
• sugar 8 tablespoons;
• vinegar 6% 300 ml.

Preparation:

Peel all vegetables, twist through a meat grinder.

Add salt, sugar, vinegar to the resulting vegetable mass, arrange in jars and roll up.

Georgian adjika for the winter

Georgian adjika with walnuts and hot pepper

Ingredients:

• 1 kg of dry chilli red pepper;
• 50-70 g coriander seeds;
• 100 g hop-suneli;
• some cinnamon (ground);
• 200 g of walnuts;
• 300-400 g of steep salt (coarse);
• about 300 g of garlic.

Preparation:

Soak hot red pepper for 1 hour. Add coriander, suneli hops, cinnamon, nuts, garlic and salt. Pass 3-4 times through a meat grinder with a fine grid.

Store anywhere, at any temperature, but preferably in a sealed container, otherwise it dries out.

Adjika mixed with salt is good for coating chicken or meat before roasting in the oven.

Georgian adjika from hot pepper

Recipe composition:

• 2 parts hop-suneli;
• 2 parts of capsicum;
• 1 part garlic
• 1 part coriander (ground cilantro seeds)
• 1 part dill.

How to cook Georgian adjika:

Pass the pepper and garlic through a meat grinder. Add spices to them. You can also add finely crushed nuts. Sprinkle the mixture with coarse salt and pour in wine vinegar with a strength of 3-4% to make a moist thick paste.

Well suited for long-term storage in tightly sealed glass or ceramic containers.

It is imperative to cook adjika with rubber gloves.

Armenian adzhika recipe without cooking

Products:

• 5 kg of whole tomatoes;
• 1 kg of garlic;
• 500 g of hot paprika;
• salt to taste.

How to cook:

Pass everything through a meat grinder. Salt. Leave in an enamel bowl for 10-15 days to ferment the adjika, remembering to stir it daily.

You need to salt the tomato juice before adding garlic and pepper, otherwise the taste of salt will not be felt later.

A simple recipe for homemade tomato ketchup for the winter

Products:

• 1 kg tomato;
• 300 grams of onions;
• 1 teaspoon ground pepper;
• 5 carnations;
• 3 teaspoons of salt;
• half a glass of sugar.

Preparation:

Wash, peel and chop the tomatoes and onions. Place in a separate saucepan. Put on low heat and bring to a boil, stirring occasionally.

Add salt, sugar, spices. Mix. Cook until the onions are ready for a great homemade ketchup!

Recipe for tomato paste for the winter at home

Any housewife would like to always have tomato paste on hand. It is not difficult to prepare it at home. Only ripe tomatoes are suitable for this. Even a small amount of unripe fruit will degrade the quality of the paste.

The washed tomatoes are placed in a saucepan and boiled until they are boiled, then passed through a meat grinder with a fine grid.

The resulting mass is boiled in an enamel bowl until its volume decreases 2.5-3 times. It is not necessary to pour the entire mass into the basin at once - when boiling, it will overflow.

It is best to top up gradually, in small portions as the water evaporates. Cook over high heat, stirring continuously.

Hot mashed potatoes are laid out in jars and rolled up. Banks and lids are preliminarily kept in hot water for 10 minutes. The rolled up jars are sterilized in boiling water for 10-20 minutes and only after that they are stored in a cool place.

To preserve the puree without hermetic sealing, it should be salted before the end of cooking (at the rate of 100 g of salt per liter jar). To prevent the tomato paste in an open jar from becoming moldy, sprinkle it with salt on top and fill it with a thin layer of vegetable oil. You can also sprinkle with dry crushed horseradish leaves.

Adjika is a national dish of Abkhaz and Georgian cuisine. It is a pasty hot 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 make a fragrant and spicy tomato adjika.

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, is loved and popular for many decades, and only grows with new ones.

Boiled tomato adjika

Ingredients:

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

Cooking method:

1. Pass the tomatoes, bell and hot peppers, onions and carrots through a meat grinder.
2. Wash and peel vegetables.
3. Peel the bell peppers from the seeds, and from the hot pepper, remove only the tails, and leave the seeds - they give additional aroma and pungency.
4. Place vegetables in a thick-walled cauldron, cover with vegetable oil, stir and cook for 1.5 hours from the moment of boiling over low heat.
5. Stir the tomato adjika periodically during cooking to prevent it from burning.
6. Pass the garlic through a meat grinder.
7. Add garlic, salt, sugar and vinegar to the adjika, stir 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. Spread 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 is well stored in the refrigerator.

Ingredients:

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

Cooking method:

1. From the following steps you can find out how to cook. Tomatoes and bell peppers are washed and deseeded. The place of the stalk is cut out in tomatoes.
2. Then peel hot peppers and garlic. Grind vegetables in a meat grinder, and then salt and mix.
3. We put the resulting mass in a jar and send it to the refrigerator to stand there for a day. After this time, you can open and enjoy your work.

Spicy tomato adjika

Ingredients:

• Tomatoes - 1.5 kg;
• Sour apples - 900 gr.;
• Carrots - 400 gr;
• Sweet pepper - 400 gr;
• Garlic - 250 gr;
• Bitter pepper - 7 pods;
• Olive oil - 75 gr;
• Table vinegar 9% - 75 gr;

Cooking method:

1. Wash and seed apples and vegetables and remove the stalk. The top layer of carrots is peeled.
2. Peel the garlic. Vegetables and fruits are ground using a meat grinder, without garlic.
3. Add olive oil, sugar and salt to the resulting mass, cook for 2 hours. Before the end of cooking, add vinegar and chopped garlic.
4. Prepared adjika is placed in pre-pasteurized jars and sealed with lids.

Adjika in Russian "Ogonyok"

Ingredients:

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

Cooking method:

1. First, garlic, tomatoes, Bulgarian pepper must be twisted in a meat grinder.
2. Then you need to add chili, 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 tablespoons
• Sugar 3 tbsp
• Vinegar 9%

Cooking method:

1. Wash sweet bell peppers thoroughly, remove seeds and white streaks. Better to use red, orange, or yellow peppers. 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. Dip them in boiling water for 30 seconds, and then cool quickly. The skin will be easy to remove itself.
4. Remove the tough stalk from peeled tomatoes and cut them into pieces as well.
5. Grind the prepared vegetables with a blender or a meat grinder. At this stage, we can achieve both the consistency of the puree and leave small pieces for the texture. This is purely a matter of personal preference.
6. Add salt, sugar, ground pepper and vegetable oil to vegetables.
7. We transfer the mixture to a multicooker, close the lid and turn on the stewing 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 it does not burst. But you can use the traditional method and warm them up in a water bath until condensation forms.
9. We leave the jars to cool and dry on a clean towel. And don't forget about sterilizing the caps.
10. Peel the garlic. Young garlic is not only more aromatic, but also sharper than mature, so we focus on our taste.
11. We also rinse hot peppers. Remember that the pungency depends not only on the type of vegetable, but also on whether we leave or remove the seeds. Everything here is very individual, so we adjust the severity ourselves.
12. Chop the garlic and pepper with a sharp knife. If we are making 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 for only 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, we 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, we transfer the adjika into sterilized jars with a clean spoon so that as little air as possible remains on top. Close with a lid and leave to cool completely at room temperature.

Caucasian tomato adjika

Ingredients:

• ripe tomatoes, fleshy - 1.5 kg;
• garlic - 3 large heads;
• bitter 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 off the stalks of the pepper, 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 on your face you will feel a burning sensation.
3. Peel the garlic. Rinse the cloves 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 turns out to be moderately spicy. If you want to add spice, use chili instead of red pepper. Pour the tomato mass into the multicooker bowl.
8. Lower the lid. Set the Extinguishing program for 2 hours. Click the "Start" button.
9. Do not be intimidated by the cooking time.
10. Stewing in a multicooker takes place in a gentle mode, it will not affect the quality of the product.
11. Stir the tomato puree periodically with a special spoon while stewing. After about an hour, add salt and sugar to the puree.
12. Pour in sunflower oil. Mix well.
13. Put the lid back on the multicooker and continue stewing. Chop the herbs.
14. Pour it into a bowl half an hour before the end of cooking, adding also ground coriander.
15. At the very end of cooking, pour in the vinegar.
16. While your adjika is cooking, wash the baking soda cans, then rinse them with hot water. Put the jars in a cold oven on a wire rack, set the temperature to 150-160 °.
17. Sterilize for 20 minutes. Put the lids in a pot of water and boil.
18. Take the cans out of the oven and leave them upside down on the table.
19. When the signal notifies you about the end of extinguishing, open the lid of the multicooker.
20. Pack boiling adjika in jars.
21. Close with screw caps.
22. Leave the jars of adjika 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 800 g jars of delicious, very fragrant adjika.

Adjika bitter with tomatoes

Ingredients:

• ripe red tomatoes - 2.5 kg
• bell pepper sweet - 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 - vinegar to taste 9% - 2 tablespoons
• ground black pepper - to taste

Cooking method:

1. We take peppers and apples, wash them well, remove the twigs and core, then cut into slices.
2. We also wash the tomatoes and cut them into six approximately equal parts.
3. We clean the carrots, wash and cut them into small pieces.
4. We pass all the ingredients through a meat grinder, except for herbs.
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. Stir everything into a saucepan and simmer for two hours over low heat.
7. We wash and cut the greens, add them 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 cans with lids using a special machine, then turn them upside down and wrap them in a thick cloth, blanket or towel, and after they have cooled completely, we send them to the cellar or pantry for subsequent storage.

Adjika tomato for the winter

The recipe for adjika "Ogonyok" for the winter from tomato and pepper 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 firm tomatoes - 1 kg;
• Horseradish root, garlic and hot pepper 50 g each;
• Salt, sugar and vinegar 20 g each.

Cooking method:

1. The cooking technology is simple.
2. Since in the last century, electrical household appliances were rare, 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, to repeat the classic recipe for adzhika "Ogonyok", 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 tablespoons
• Vinegar 9% - 3 tbsp

Cooking method:

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

Caucasian adjika from tomato

Ingredients:

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

Cooking method:

1. Ripe fleshy tomatoes (cream is well suited), sort out, wash thoroughly and cut into pieces that are convenient for grinding in a meat grinder. My tomatoes were small, so I only cut them in two. We cut out the attachment points of the stalks.
2. Apples, bell peppers and my carrots. Peel the carrots, remove the seeds from the bell pepper, and the seed box from the apples. I think that these explanations are superfluous, but I made them just in case, for completely inexperienced cooks. Cut into pieces.
3. Peel the garlic, wash the fresh herbs and dry them slightly. I also wash the hot pepper and remove the seeds. How much hot pepper to take depends on the taste and pungency of this very pepper, so try the pepper before adding it to the adjika, if you don't want it to be too vigorous. If the pepper is pickled, then you can add not the whole pod, but half.
4. Now we begin to gradually grind all the prepared 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. Do not close the lid so that excess moisture can better go away. Let the tomato puree boil well.
6. And we ourselves continue to work with the meat grinder: we scroll apples, carrots and bell peppers. Set aside, covering with a lid.
7. Grind garlic, hot peppers and herbs. Close it carefully so that the aroma does not fade away. We don't need a meat grinder anymore, it can be disassembled and washed.
8. When there are several minutes left before the end of the regime, and the tomato mass has boiled away more than half, add scrolled apples, carrots and bell peppers to the adjika. Let it boil.
9. Then pour in vegetable oil. I do not 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 on the Quenching mode. At the same time, I do not close the lid, so that the adjika in the multicooker is thicker. Occasionally it will not hurt to stir the adjik.
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 large enough 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 wash vegetables, apples and greens thoroughly.
2. Let it dry, or wipe it dry with a kitchen towel or microfiber cloth.
3. We clean the peppers from the stalk and seeds. First cut into strips, then into cubes. Grind in a blender or meat grinder.
4. We place the resulting mass in the multicooker bowl.
5. Pour boiling water over the tomatoes for a minute, remove the skin. Grind in a blender or meat grinder.
6. Add to the bowl with the peppers.
7. Peel the apples.
8. Cut into slices.
9. Grind in a blender or mince.
10. Chop the herbs and garlic.
11. After combining all the ingredients in the multicooker bowl, add spices and simmer for 1.5-2 hours on the program.
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 the jars, pasteurize as needed, 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 glass
• salt - 1/4 cup
• vegetable oil - 1 glass
• vinegar 9% - 1 glass
• garlic - 300 gr.
• chili to taste

Cooking method:

1. All vegetables are washed and cleaned. Naturally, we remove cores from apples, from peppers, partitions and seeds. After that, chop the vegetables in turn. You can use a meat grinder or blender here. It turns out quite finely with a blender, 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 finished adjika
5. For spiciness, add hot pepper if desired and to taste. We love sharper, since adjika.
6. Cook for another 5 minutes and place in sterilized jars.

Raw tomato adjika

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. Wash all vegetables, peel and grind with a blender.
2. Chop the garlic.
3. Pass tomatoes, sweet and hot peppers through a blender
4. We clean tomatoes, sweet and bitter peppers, cut into pieces and grind them using a meat grinder or blender. Tomatoes, bell peppers, hot peppers, onions and apples are minced. 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 utensils, but then it will be stored much less. With tomatoes and ajika bell pepper, I do not risk storing for more than a month without sterilization - it can ferment. Read more:
8. Spicy, of course, adjika turns out, because here we will add hot peppers, horseradish, and vinegar. But in my family they love spicy food, so we also cook scalding adjika. In the end, you can always determine the amount of hot pepper, horseradish and vinegar yourself to get the pungency and acidity that are 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 pieces, cut off part of the stalk.
3. Pepper sweet and hot peel of seeds and stalks.
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 a saucepan, add all vegetables, except for garlic, herbs and spices.
8. We put on the stove, bring to a boil, reduce the heat and stir constantly, cook to the desired density (let the excess liquid evaporate)
9. When the mixture is brought to the desired density, add herbs, garlic, spices and cook for another 10 minutes.
10. We pour the finished mixture into sterilized jars, twist it, wrap it up until it cools completely.

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

Homemade adjika - the recipe for the most delicious homemade adjika

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

I have been cooking this recipe for many years and it always turns out very tasty. It is rare that the stocks of this adjika live up to the New Year. I recommend.

We need:

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

Such adjika is prepared simply.

1. All vegetables are washed and cleaned. Naturally, we remove cores from apples, from peppers, partitions and seeds. After that, chop the vegetables in turn. You can use a meat grinder or blender here. It turns out quite finely with a blender, so I prefer an electric meat grinder.

2. Put 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.

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

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

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

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

Raw adjika for the winter from tomato and garlic without cooking

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

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

We need:

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

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

For a spicier dish, use hot peppers with the seeds. And if you like a delicate taste, then remove the seeds from the pepper.

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

It really couldn't be easier?

Adjika for the winter - the best recipe without cooking

Another great raw adjika recipe for those who prepare this vitamin snack without boiling vegetables. Adjika according to this recipe turns out to be spicy and tasty.

We need:

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

1.Wash all vegetables, peel and grind with a blender.

2. Chop the garlic.

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

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

4. Finally, add sugar, salt and vinegar.

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

You can store such adjika and any other utensils, but then it will be stored much less. With tomatoes and ajika bell pepper, I do not risk storing for more than a month without sterilization - it can ferment.

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

Spicy, of course, adjika turns out, because here we will add hot peppers, horseradish, and vinegar. But in my family they love spicy food, so we also cook scalding adjika. In the end, you can always determine the amount of hot pepper, horseradish and vinegar yourself to get the pungency and acidity that are comfortable for your stomach.

We need:

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

1. Peel tomatoes, sweet and bitter peppers, cut into pieces and grind with a meat grinder or blender.

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

3. Add finely chopped fresh herbs to this mass to taste. It is advisable to cut the greens into smaller pieces. Stir everything well so that the vegetables become friends.

4. Place in sterilized jars.

Adjika with apples for the winter - the best recipe

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

We need:

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

1. Pass the tomatoes, bell peppers, hot peppers, onions and apples through a meat grinder.

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

3. Peel and grind the garlic using a meat grinder or blender. Add the garlic to the vegetable mass.

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

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

6. Can be bottled in sterilized jars.

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

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

Recipe for delicious eggplant adjika for the winter

You won't surprise us with ajika from zucchini. And let's try to cook from eggplants. An excellent appetizer turns out.

We need:

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

1. As in all adzhika recipes, grind vegetables using a meat grinder or blender. We put everything in a deep saucepan and mix well. If you want to get a not very hot adjika, reduce the amount of hot pepper and remove the seeds from it.

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

3. Cook adjika for a long time - 1 hour. Cook over low heat, while stirring it periodically.

4. Place in sterilized jars and twist.

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

Good and tasty blanks for you!

Spicy homemade adjika is considered the best seasoning for meat for a reason. You can cook such a snack in different ways and with different ingredients, which will determine its taste. For example, fresh and spicy adjika is obtained without boiling. For its preparation, tomatoes, bell peppers, apples are often used. With nuts, you can prepare a classic adjika with a pleasant aroma. But with cooking, each housewife will be able to easily prepare a snack that will be stored for as long as possible. Such 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 make a preparation for the winter and treat your relatives 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 to prepare an original adjika with any taste. Simple instructions with photos and videos will be useful for preparing delicious snacks for the winter.

Ingredients for making spicy adjika for winter

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

Photo recipe for preparing adjika with spices for the winter

Rinse the vegetables thoroughly, cut into small pieces. Chop hot peppers together with seeds.

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

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

The best video instruction for winter preparation of adjika with the addition of spices

Using the following recipe, you can prepare no less original and spicy adjika with spices. An interesting instruction is suitable for hostesses who want to try new vegetable preparations with different ingredients and spices every year. For example, in this recipe you can learn how easy it is to cook horseradish adjika.

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

In the classic Georgian adjika recipe, the addition of nuts is a must. It is they who make the workpiece unusual and give it a breathtaking taste. And if you prepare a similar preparation from tomatoes and garlic, aromatic herbs, spices, then the resulting snack will certainly become a "hit". The following recipe describes step by step how to prepare homemade adjika with the addition of a variety of unusual ingredients and spices.

List of ingredients for cooking adjika with tomatoes, nuts and garlic for 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 tomato, garlic and nuts

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

Peel the garlic.

Grind hot peppers and tomatoes with a meat grinder.

Twist the garlic cloves with a meat grinder.

Grind nuts in a meat grinder.

Add ground green coriander to the mixture.

Pour spices and salt into the workpiece.

Mix the ingredients thoroughly, after putting on rubber seals.

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

Transfer the prepared adjika to a jar, close with a nylon lid and store in the refrigerator.

Delicious adjika from tomato 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 workpiece until spring. For example, you can freeze adjika or simply put it in the refrigerator. The following recipe describes step by step how to make delicious adjika from tomato puree, pepper and garlic without vinegar, and how to properly store such a blank in the refrigerator and freezer.

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

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

Photo instruction on the recipe for cooking tomato adjika for the winter with the addition of garlic

Wash the bell pepper, remove the seeds.

Peel the garlic, cut each clove into halves and grind well in a mortar.

Prepare yourself tomato puree from sweet tomatoes or take a ready-made store for work. Peel hot peppers from seeds.

Grind Bulgarian and hot peppers, garlic with a meat grinder.

Transfer the tomato puree and chopped vegetables to 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 preparation.

Put seasonings in the workpiece and simmer for another 5 minutes.

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

How adjika is prepared with sweet apples and tomatoes for the winter - a step-by-step video recipe

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

Recipe with a step-by-step video of making adzhika from apples and tomatoes for the winter cold

You can cook homemade tomato and apple adjika using the video recipe below. It similarly describes the steps for preparing a snack and the rules for rolling it. A simple instruction will help you to make an original preparation without any problems, which 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 with its fresh taste, but also with the simplicity of its preparation. Even when using a large number of ingredients, you don't need to spend a lot of time preparing it. The following recipe details how to make a simple and very spicy tomato and garlic adjika. If desired, the seasonings and their quantity can be changed according to your own taste.

Ingredients for cooking spicy tomato adjika with garlic for winter

• tomatoes - 3 kg;
• bulgarian pepper - 1.5 kg;
• hot pepper - 0.5 kg;
• salt - 2 tablespoons;
• dried coriander - 2 tablespoons;
• 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.

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

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

Spread the prepared mixture in jars, cork with nylon lids and refrigerate.

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

Adjika usually has a pleasant red or orange color. But when using hot green peppers and a large amount of greens in work, the finished snack will get a completely unusual look. Such adjika will be able to win the hearts of even the most demanding gourmets: the green color of the seasoning will surely 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 tablespoons;
• dried blue fenugreek - 2 tablespoons;
• dried dill - 1 tsp;
• salt - 1 tsp

Recipe with a photo of the preparation for the winter of spicy green adjika with pepper

Prepare ingredients for cooking.

Peel hot peppers from seeds, peel the garlic.

Grind green hot peppers using a meat grinder.

Grind the garlic cloves in a meat grinder.

Grind prepared herbs with a meat grinder.

Stir the ground ingredients (put on gloves first!).

Add dried spices and salt to the mixture.

Stir all ingredients until smooth.

Spread the finished adjika on sterilized dry jars, close the top with nylon lids and put in the refrigerator.

Video instruction on the recipe for preparing adjika from hot green pepper for the winter cold

There are many other recipes that will help you prepare the original spicy green pepper adjika. With their help, it will not be difficult to make an unusual appetizer that is perfect for any main course. All the necessary instructions for cooking such adjika can be obtained in the following video:

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

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

Video recipe for making classic Abkhaz adjika

In the following video recipe, you can find out useful recommendations and tips for making the classic Abkhaz adjika. With strict adherence to the instructions, homemade preparations will definitely turn out tasty, spicy and mouth-watering.

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

When choosing suitable recipes for cooking adjika, many hostesses are looking for instructions in which the preparation would not need to be cooked. The following recipe is perfect for making hot, raw adjika quickly for the winter. Subject to the specified proportions, actions, the finished snack will retain its taste and freshness for a long time.

List of ingredients for a recipe for adzhika, cooked by hand, without cooking

• bulgarian 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 tablespoons;
• dried dill - 2 tablespoons;
• salt - 2 tablespoons;
• wine vinegar - 50 ml.

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

Prepare the ingredients for making adjika.

Peel the seeds and tails of the pepper, peel the garlic. Grind all the ingredients in a meat grinder in turn.

Add spices and salt to the adjika mixture.

Wear rubber gloves and mix thoroughly until smooth.

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

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

A beautiful and tasty tomato adjika, if properly prepared, can be stored in a basement or pantry for years. But for this, it is necessary to add both vinegar and oil to it. Then the workpiece 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 pepper, tomatoes and garlic. The instruction is easy to follow and does not take much time to prepare a snack.

Ingredients for a recipe for homemade tomato adjika with pepper and garlic

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

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

Sterilize the cans for seaming.

Wash the tomatoes and cut into halves.

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

Grind the prepared vegetables, add the rest of the ingredients and put the mixture on fire. After boiling, reduce heat and simmer the workpiece for 10-15 minutes, stirring occasionally. Then put in banks and roll up. Keep inverted for 8-10 hours.

The most delicious homemade adjika you will lick your fingers - a recipe with step by step photos

You can cook delicious adjika with different vegetables or without adding tomatoes or bell peppers. Using only hot peppers, nuts and garlic, you can make a lick finger snack quickly and easily. Such a preparation will have the maximum sharpness and is ideal for serving with meat dishes.

The list of ingredients for cooking the most delicious adjika You will lick your fingers

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

A step-by-step photo recipe for preparing a delicious adjika You will lick your fingers

Prepare ingredients for work.

Wear rubber gloves and remove the tails from the hot pepper.

Peel the garlic and lightly fry the walnuts in a dry skillet. Grind all ingredients in a meat grinder, add spices, salt and mix everything thoroughly. Then put in jars and close with nylon lids. Put 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. A 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 harvesting different types of hot seasonings are also significantly different. For example, it can be made from tomatoes and bell peppers, garlic, or exclusively from hot peppers with nuts. Homemade preparations with apples are also very tasty. Among the proposed instructions with photos and videos, you can choose the most convenient recipes for making adjika, which will help you make the most appetizing and original appetizer.

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In every kitchen, you can find a whole group of savory appetizers that complement the second courses with their taste and aroma. Many of them are prepared with vegetables, herbs and hot spices. One of these popular appetizers is tomato and garlic adjika. It turns out juicy and aromatic. It is for this reason that hostesses love and cook it.

There are several options for preparing this delicious snack, and each is good in its own way.

Before preparing adjika, you need to choose a recipe in advance and prepare the ingredients.

For harvesting, both large fleshy varieties of tomatoes and cherry tomatoes are taken. The vegetables are thoroughly washed.

The skin is removed from the fruit (in almost all recipes). To do this, the tomatoes are cut crosswise and placed in boiling water for 3 minutes. Then they are removed with a slotted spoon and placed under a stream of cold water. After this procedure, the peel easily leaves the pulp. The stalks are removed from peeled tomatoes. The fruits are cut into slices.

The garlic is peeled and washed in cold water. Horseradish or carrots (depending on the ingredients used) are peeled and washed under running water.

Sweet and hot peppers are cleaned of stalks, internal partitions and seeds. Chili peppers are cleaned only with rubber gloves to avoid skin burns!

Cores are removed from apples. The fruits are cut into slices.

Step-by-step recipes for classic adjika without cooking

The main components of adjika are red tomatoes and garlic. The former give the workpiece a characteristic color and consistency, the latter adds piquancy to it. Other ingredients are added to add pungency, flavor and aroma. The most common ingredients in adjika recipes are horseradish, hot or sweet peppers, and carrots.

Recipe options: There are various options for recipes for adjika from tomatoes and garlic without cooking.

Ingredients for 3.5 liters of finished product:

• 2.5 kilograms of tomatoes;
• 150 grams of garlic;
• 250 grams of horseradish;
• 1 kilogram of red sweet pepper;
• 60 grams of salt;
• 60 grams of sugar.

Preparation:

Tomatoes with pepper and garlic are passed through a meat grinder. Horseradish root with a small amount of tomatoes is chopped in a blender in a bowl with knives.

The ingredients are mixed in a saucepan and salted. Sugar is added. For a saltier or sweeter taste, sugar and salt can be added to taste.

At this time, the cans are washed with baking soda or detergent and sterilized in the microwave or over steam.

When using the microwave, a little hot water is poured into the jars. The container is put in the microwave and warmed up for 3 minutes. Then the water is drained, and the cans are turned over to drain the moisture.

A couple of cans are sterilized for 10-15 minutes. To do this, they are placed in a colander over a pot of boiling water.

Ready adjika is poured into sterilized jars and covered with boiled polyethylene lids. Such a blank is stored in the refrigerator for about six months.

Ingredients:

• 3 kilograms of tomatoes;
• 200 grams of horseradish roots;
• 6 heads of garlic;
• 8 hot pepper pods;
• 6 tablespoons of salt.

Preparation:

Tomatoes, together with the skin, are passed through a meat grinder. Pepper with grains and garlic and pepper are sent next. Horseradish is rubbed on a fine grater. All ingredients are combined together, salted and mixed well.

The finished adjika is laid out in clean sterile jars and closed with plastic lids. After which the adjika is sent to the refrigerator.

Ingredients for 4 liters:

• 3 kilograms of tomatoes;
• 1.2 kilograms of sweet pepper;
• 150 grams of garlic;
• 100 grams of hot peppers;
• 150 milliliters of 9% vinegar;
• 40 grams of salt.

Preparation:

The prepared ingredients are chopped with a blender or passed through a meat grinder. The vegetable mixture is placed in a saucepan. Salt and vinegar are added. The ingredients are mixed and left to infuse for 1 hour.

Banks are sterilized over steam or in the microwave. The lids for closing the cans are scalded with boiling water.

After an hour, the infused adjika is distributed among the jars, closed with plastic lids and sent to the refrigerator. Such a snack is not stored outside the refrigerator!

Adjika classic with cooking

Ingredients:

• 5 kilograms of tomatoes;
• 1 kilogram of sweet pepper;
• 1 kilogram of carrots;
• 0.2 kilograms of garlic;
• 100 grams of salt;
• 300 grams of sugar;
• 100 milliliters of 9% vinegar;
• 20 peas of black pepper;
• 20 peas of white pepper;
• 10 peas of allspice;
• 1 tablespoon ground coriander
• 1 tablespoon ground ginger
• 4 bay leaves;
• 2 tablespoons of dry mint;
• 3 tablespoons of dry dill.

Preparation:

The tomatoes are passed through a juicer. The resulting juice is poured into a saucepan and put on low heat. After boiling, it is boiled down for 30 minutes. Garlic, peppers and carrots are passed through a meat grinder.

All seasonings are folded into a two-layer gauze and tied with a thread in the form of a bag. The long edges of the gauze and thread are cut off.

Twisted vegetables are laid out in the boiled juice and mixed. A bag of spices is dropped into the adjika.

The mixture with spices is cooked over low heat for 1.5 hours. Adjika is periodically stirred. When the vegetables are boiled, the spice bag is pulled out and squeezed into a saucepan.

Then sugar and salt are added there. Everything is cooked for another 10 minutes. When sugar and salt dissolve, adjika should be tried; if salt or sugar is low, they can be added to taste. Vinegar is added 5 minutes before the snack is ready.

Hot adjika is poured into sterile jars and rolled up, turned over, wrapped up and left to cool.

Ingredients:

• 2 kilograms of tomatoes;
• 8 cloves of garlic;
• 0.5 kilograms of sour apples;
• 2 onions;
• 2 carrots;
• 3 sweet peppers;
• 50 milliliters of 9% vinegar;
• 60 grams of honey;
• 100 grams of olive oil;
• 60 grams of salt;
• 1/4 teaspoon of red ground pepper;
• 10-15 peas of black pepper;
• 5-7 bay leaves.

Preparation:

Prepared tomatoes, onions and carrots are chopped in a blender. Sweet peppers, apples and garlic are crushed separately.

The ingredients are sent to the pan and mixed well. The mixture is brought to a boil over low heat and cooked for 1 hour. Then peppercorns, red pepper, bay leaf and salt are added. The mixture is stewed for another 20 minutes.

Then add olive oil with vinegar and honey. Everything is mixed and languished on the stove for another 20 minutes. If the boiled adjika is not homogeneous, it can be additionally chopped with an immersion blender.

In parallel with cooking, cans are sterilized. Clean jars are placed in the oven for 10-15 minutes at 100 degrees. The lids are doused with boiling water.

Boiling adjika is distributed over the banks, corked, wrapped in heat until it cools. Ready adjika is stored in a cool place.

Adjika for the winter - a simple and healthy recipe: video

Ingredients:

• 2 kilograms of tomatoes;
• 0.5 kilograms of hot red pepper;
• 0.2 kilograms of garlic;
• 0.3 kilograms of cilantro or parsley with dill;
• 1 tablespoon heneli-suneli;
• 150 milliliters of vegetable oil;
• 100 milliliters of 9% vinegar.

Preparation:

Prepared tomatoes, hot peppers and garlic are chopped in a blender bowl. The finished puree is laid out in a bowl. Cilantro (parsley) is cut very finely and added to the bulk. Everything is mixed and salted.

The mixture is put on low heat and brought to a boil. Adjika boils under the lid for half an hour. Then vegetable oil with vinegar and suneli hops are added to it. While stirring, the adjika is cooked for another half hour until thickened.

The finished snack is laid out in sterile jars and rolled up. Banks are wrapped upside down and are kept in this form until they cool completely.

Ingredients for 2 liters of snack:

• 2 kilograms of tomatoes;
• 0.8 kilograms of carrots;
• 1 kilogram of sweet pepper;
• 1 green apple;
• 1 onion;
• 3 hot pepper pods;
• 1 head of garlic;
• 40 grams of salt.

Preparation:

All prepared vegetables are passed through a meat grinder. The mixture is poured into a saucepan or cauldron and put on medium heat. The mass is periodically stirred. After boiling, the fire is reduced to a minimum. Adjika is boiled down for 40-60 minutes. At the end, salt is added.

During the preparation of adzhika, clean cans are sterilized in the oven or microwave.

The finished adjika is laid out in banks, rolled up and left to cool upside down under a blanket.

Adjika for the winter with apples and carrots: video

Ingredients for 6 liters of workpiece:

• 3 kilograms of tomatoes;
• 0.2 kilograms of garlic;
• 1 kilogram of carrots;
• 1 kilogram of sweet pepper;
• 1 kilogram of apples;
• 3 chili peppers
• 150 milliliters of 9% vinegar;
• 150 grams of sugar;
• 130 grams of salt;
• 200 milliliters of vegetable oil.

Preparation:

Peeled and chopped vegetables (except garlic) are passed through a meat grinder. The garlic is crushed separately.

The mixture is poured over a saucepan or cauldron and brought to a boil over medium heat, stirring occasionally. When the adjika boils, the fire is reduced to a minimum. The mixture is cooked under the lid for another 1 hour.

5 minutes before cooking, add garlic, vinegar with oil, sugar and salt. Everything is mixed and cooked.

Then it is poured into sterilized jars. The jars are closed with lids and left to cool upside down under a blanket.

Adjika with apples for the winter: video

Ingredients:

• 2 kilograms of tomatoes;
• 0.5 kilograms of garlic;
• 130 milliliters of vegetable oil ;;
• 0.3 kilograms of hot peppers;
• 3 kilograms of sweet pepper;
• 40 grams of sugar;
• 40 grams of salt;
• 40 milliliters of 9% vinegar;
• 2 aspirin tablets.

Preparation:

The prepared ingredients are passed through a meat grinder or chopped with a blender. The crushed mass is poured into an enamel pan. Then vinegar with oil, salt and sugar is added. Aspirin is crushed and poured into adjika.

The ingredients are mixed. The pan with adjika is covered with a lid or gauze and infused for 24 hours.

During this time, clean cans are sterilized over steam or in the oven for 10 minutes. Polyethylene lids are scalded with boiling water.

Adjika is poured into prepared jars and closed with lids. The finished snack is kept in the refrigerator.

Ingredients:

• 2 kilograms of tomatoes;
• 5 heads of garlic;
• 2 kilograms of hot pepper;
• 40 grams of salt.

Preparation:

Tomatoes and peppers are passed through a meat grinder. Garlic is chopped with a blender or meat grinder.

A saucepan with tomato-pepper puree is put on the fire and brought to a boil. Garlic and salt are added. Adjika is cooked for 8 minutes, laid out in sterilized jars and hermetically closed.

The jars are turned over, wrapped up and left to cool. Store hot spices in a cool place, such as a cellar or balcony.

Very spicy adjika for the winter: video

Adjika is one of the most popular snacks. It perfectly complements meat, fish and pasta. Having tried one of the above recipes, any housewife is happy to prepare this delicious snack for the winter.