Peel the bell peppers from the seeds, remove the core from the apples, peel the garlic and onion... Hot peppers can be left with the seeds if you use half.

Transfer all vegetables and apples to the bowl of the food processor and chop using the "metal knife" attachment. You can also twist these ingredients in a meat grinder.

Pour into a saucepan sunflower oil, put the resulting vegetable mass, add sugar, salt and vinegar, mix. Put the mass on a small fire.

From the moment the vegetables begin to boil, cook for 30 minutes. Then add dry basil to the adjika, mix and cook for another 5 minutes.

Hot adjika from green tomatoes spread out in dry sterile jars, roll up or tighten with boiled lids, turn over and wrap until cool. Some part of the adjika can be left and tasted as soon as it cools. Adjika is stored at room temperature... In winter this delicious snack will become perfect complement to many dishes.

If the current season brought you an abundance of tomato harvest, then do not rush to let them all for cooking, choose another sauce to replace, for example, fragrant adjika – the best company meat dishes and irreplaceable ingredient for many Georgian dishes.

Adjika from green tomatoes for the winter - recipe

Ingredients:

• tomatoes (green) - 1.2 kg;
• apples - 240 g;
• Bell pepper- 240 g;
• chili pepper - 2 pcs.;
• garlic cloves - 6 pcs.;
• dill, cilantro, parsley, basil - 1/2 bunch each;
• granulated sugar- 25 g;
• vegetable oil - 175 ml;
• apple cider vinegar - 15 ml.

Preparation

Before preparing adjika from green tomatoes, it is better to cut and scald the fruits, and then remove the skin from them. This will make the sauce more uniform. Chop the tomatoes together with apples and peeled peppers. It is not necessary to peel hot peppers from seeds, but only if you want to cook for real hot sauce... Put the mixture of peppers, apples and tomatoes on the fire and cook, not forgetting to stir, for about half an hour.

In the meantime, chop the herbs or mince them right away along with the peeled garlic cloves. Add herbs to the sauce, then add sugar, season with vinegar and oil, boil again and pour into jars, after sterilizing them. If you do not plan to cook adjika from green tomatoes for the winter, then just refrigerate ready-made sauce and fill any clean container with it.

Adjika from green tomatoes without cooking

Ingredients:

• green tomatoes - 1.2 kg;
• sweet pepper - 1.2 kg;
• chili pepper - 1 pc.;
• garlic cloves - 10-12 pcs.;
• vinegar - 165 ml;
• granulated sugar to taste.

Preparation

Armed with a blender, puree the tomatoes and bell peppers together. Remove the seeds from the chili and add it to the sauce along with the garlic cloves. Re-chop the sauce, add vinegar, sugar and salt. Spicy adjika made from green tomatoes will be useful as a preparation for the winter, because, even though there is no heat treatment, it contains preservatives like salt and vinegar that will help keep it fresh for a long time.

Ingredients:

Preparation

Prepare all ingredients: rinse and peel the tomatoes, remove seeds from both types of peppers, peel the garlic cloves. Pass all the prepared ingredients through a meat grinder along with horseradish roots and put adjika on fire for half an hour. Top with vinegar, sugar and salt, then pour over and roll.

Adjika is a traditional Caucasian seasoning, it is fragrant spicy sauce, the composition of which is individual for each housewife. The main components of a real Abkhaz or Georgian adjika - hot peppers chili, salt and spices (coriander, basil, garlic, dill, mint, savory), but outside the Caucasus, tomatoes, bell peppers, apples are most often added to this hot seasoning to soften pungent taste and add sweet and sour notes to the sauce. And although this option cannot be called authentic, it is this “tomato” variety that has gained particular popularity. Red or green adjika is added to ready meals from meat, poultry, fish, vegetables and even dairy products to add spice to them. It is not difficult to cook Adjika at home, you just need to choose good recipe from dozens of existing options. I want to suggest that you cook delicious adjika from green tomatoes according to your own recipe.

To be honest, this is a complete improvisation, because the little green cherry tomatoes were picked quite by accident. When we had to leave home for a few days, we decided to untie the yard dog so that it could run freely and guard the territory. And this very smart dog did not think of anything better than running around the area where cherry tomato bushes grow quietly and peacefully. In general, half of the crop ended up on the ground and had to be urgently disposed of. The result of the emergency rescue of tomatoes pleased me very much, although the taste of this green homemade adjika significantly different from the usual adjika made from red tomatoes. As a lover of culinary experiments, I liked this seasoning, so I didn't stop at one jar and decided to make more of this adjika for the winter.

1 kg green tomatoes
300 g green bell pepper
300 g green sour apples
2 green chili peppers
1 bunch of dill
1/2 bunch of parsley
1/2 bunch of cilantro
a few mint leaves
1/2 bunch of basil
6 cloves of garlic
1 tsp ground coriander
1 tbsp apple cider vinegar
2/3 cup vegetable oil
2 tbsp Sahara
1/2 tsp salt

Unripe tomatoes are quite bitter, so green tomatoes must be pretreated: wash, cut into 2 or 4 pieces, salt well, stir and leave at room temperature for 4-6 hours. After that, drain the released juice, all the bitterness will go away with it.

In addition, green tomatoes require mandatory heat treatment, so raw adjika cannot be cooked from them.

Wash apples, remove seeds and peel. Peel sweet and hot peppers.

You need to remove the seeds from the bell pepper, and do as you want with the chili seeds: they contain the most spice, so if you want to get super- burning adjika, you can leave them, and for a less thermonuclear version, it is better to remove them.

Put both types of peppers, apples and tomatoes in the bowl of the food processor and grind until smooth. Alternatively, you can mince them twice.

If you want a more uniform and delicate sauce adjika, you must first remove the peel from the tomatoes. This is best done at the initial stage of cooking: scald them with boiling water, remove the skin, and then cover with salt and let stand. But I had small cherry tomatoes, only a masochist would risk skinning them, so I decided to leave it. After grinding and heat treatment, the skin became completely soft and did not irritate the taste buds in any way.

Pour the green mixture into a heavy-bottomed saucepan and simmer over low heat for 35 minutes. At this time, peel the garlic, wash and dry all the greens. Pass fragrant herbs and garlic through a meat grinder or grind with a special blender attachment. Add the resulting mixture to the pan along with salt, sugar, vinegar and vegetable oil, stir and cook adjika on low heat for about 10-15 minutes.

I indicated the proportions as I did myself. In doing so, I constantly tried the resulting sauce to achieve a balance of spicy, sour, sweet and salty. You can experiment with the ratio of vinegar, sugar, salt, garlic, and chili to make the seasoning to your liking. In addition, a lot depends on the taste of apples and peppers, as well as on the maturity of the tomatoes.
V Caucasian adjika often add walnuts... I think they would not be superfluous in this recipe, but this bright thought occurred to me too late. I'll experiment next time.

If home green adjika not meant for long-term storage, it just needs to be transferred to suitable containers, allowed to cool and stored in the refrigerator. It is best to let the sauce stand for at least a few hours before tasting.
If you want to cook adjika for the winter, you need to thoroughly wash the jars, for additional sterilization I wash them with soda. Put the green seasoning in clean containers, close the lids and store in a cool, dark place.

Unusual appetizer for the winter from green tomatoes - adzhika "Obedite". Today I will share some recipes for its preparation.

Adjika from green tomatoes for the winter through a meat grinder

The first recipe for lovers of boiled adjika from green tomatoes for the winter through a meat grinder, which is cooked without garlic, which is quite unusual for this dish.

Let's prepare:

• 2 kilograms of unripe tomatoes;
• 200 grams of hot pepper;
• A bunch of parsley;
• A tablespoon of dry adjika;
• A teaspoon of ground black pepper;
• Dessert spoon hops-suneli;
• A tablespoon of salt;
• A third of a glass of sugar;
• 50 milliliters of vinegar;
• 70 milliliters of sunflower oil.

My tomatoes, cut into quarters.

1. Free the washed peppers from seeds and stalks, rinse the parsley.
2. We pass the prepared vegetables through a meat grinder. Bring the vegetable mixture to a boil, add the rest of the ingredients, stir, and continue cooking for half an hour.
3. During this time, you should remove the sample and bring the snack to taste. Someone likes it sour or sweeter, while others find it lacking in salt or spices.
4. We lay out the finished burning adjika in small, sterile jars. We twist, cool.

Preservation is well stored not only in the basement, but also in room conditions.

Raw adjika

And this is the recipe Georgian cuisine, in which adjika is cooked without boiling.

Let's prepare:

• 3 kilograms of unripe tomatoes;
• 200 grams of garlic;
• 100 grams of hot pepper;
• 100 grams of horseradish;
• A bunch of dill;
• A tablespoon of salt;
• Dessert spoon of sugar.

Wash vegetables and greens, clean them, let them dry.

1. We prepare a winter snack of tomato with horseradish and hot pepper with garlic and herbs, turning everything in a meat grinder.
2. Pour in salt, sugar.
3. Stir until they are completely dissolved.
4. We put the finished sauce in dry, sterile jars, roll up, store in a cool place.

Recipe for adzhika from green tomatoes with garlic and pepper "Overeat"

The green tomato adjika recipe with garlic and pepper is my favorite. He just prepares but is different amazing taste... The appetizer turns out to be moderately spicy and piquant.

We will need:

• 2 kilos tomato;
• 3 kilos of sweet pepper;
• Large head of garlic;
• 3 pieces of hot pepper;
• A bunch of green onions;
• A glass of vegetable oil;
• A glass of vinegar;
• A glass of salt;
• Half a glass of sugar.

How we cook:

1. We chop the washed, prepared vegetables, boil for an hour over low heat, stirring occasionally.
2. Then we add the rest of the products, simmer for another 25 minutes. We try, we bring it to taste.
3. Pour the finished sauce into sterile, dry jars, twist.

The appetizer turns out - you just lick your fingers. Stored very well.

Advice! Tomatoes should be taken not quite green, but milky ripeness. Then the blanks are tastier.

Aromatic seasoning

I suggest aromatic seasoning from tomato and garlic for the winter - a simple recipe that does not require heat treatment.

• Half a kilo of green tomatoes;
• 2 heads of garlic;
• Half a bunch of parsley.

1 teaspoon each of dried herbs:

• Cilantro, dill, basil;
• A teaspoon of a mixture of Italian herbs;
• A teaspoon of ground coriander;
• Pinch of nutmeg;
• A teaspoon of pepper mixture;
• 1,5 dessert spoons salt.

We twist the washed and dried fruits, herbs, peeled garlic. Mix vegetable mix with dry ingredients. Stir it thoroughly, let it brew for an hour. Mix again, pour into sterile jars, twist, put in the refrigerator.

Adjika from green tomatoes with apples

I suggest very delicious sauce, simply delicious - adjika for the winter from green tomatoes with apples. This is what they call her at home, and I will share this recipe.

You need to prepare:

• Half a kilo of tomatoes;
• 2 carrots;
• 2 pieces of bell pepper;
• 3 apples;
• Head of garlic;
• 50 milliliters of vegetable oil;
• 50 milliliters of vinegar;
• Dessert spoon of salt without top;
• A teaspoon of sugar.

Wash vegetables, cut tomatoes in halves.

1. Scrape the carrots, free the pepper from seeds and stalks, remove the seed box from apples, peel the garlic. We twist everything.
2. Salt the resulting mass, sweeten it, pour in the oil.
3. Stir, boil for a quarter of an hour at a slow boil. Then I pour in the vinegar, stir, and add the same amount of carcass.
4. I pour hot, very tasty sauce into clean, dry jars, roll it up.

Cover the top with a blanket, let it cool.

Apple sauce

We prepare:

• 2.5 kilograms of unripe tomatoes;
• A kilogram of apples;
• A small bunch of dill, parsley;
• A bunch of cilantro;
• 3 carrots;
• 2 hot peppers;
• A kilogram of bell pepper;
• 150 grams of garlic;
• 200 milliliters of apple cider vinegar;
• A glass of vegetable oil.

We scrolled the washed and peeled vegetables, apples.

1. We wash the greens, let them dry, chop finely.
2. We mix greens with vegetable mass, salt and put on the stove. The sauce should be simmered for fifty minutes.
3. Then pour in vinegar, oil, stir well, bring to a boil.
4. We lay out the workpiece in sterile jars, roll it up.

Adjika with green tomatoes and apples turns out to be very tasty, aromatic and moderately spicy.

Adjika from red and green tomatoes "Assorted"

We need:

• 4 kilograms of green tomatoes;
• 500 grams of sweet pepper;
• 0.5 kilograms of red tomatoes;
• 200 grams of hot pepper;
• 250 grams of garlic;
• 3 carrots;
• 4 apples;
• 125 milliliters of sunflower oil;
• 5 tablespoons of salt;
• 50 grams of suneli hops;
• Two bunches of greens.

Let's start making adjika from red and green tomatoes:

1. We put the washed green tomatoes in boiling water for a few seconds. Dry on a cloth.
2. Cut out the place where the stalk is attached, cut it in half. Salt the fruits and leave for five or six hours under the lid.
3. Pour out the juice formed during this time, and twist the fruits.
4. Sweet and hot pepper clear of seeds. Also wash, peel apples, carrots, red tomatoes, garlic. We scroll the prepared fruits in a meat grinder.
5. Pour the vegetable mixture into a deep saucepan, salt, sprinkle with seasoning, add oil. Stir, insist for half an hour. Then pour in the gruel from green tomatoes, mix.
6. Cooking adjika over low heat for an hour. Put the chopped greens two minutes before the end of cooking.
7. We lay out in jars.

Delicious adjika with zucchini and green tomatoes

Cooking adjika from zucchini and green tomatoes for the winter. Such a preparation should appeal to those who do not like too spicy.

• 5 kilograms of tomatoes;
• A kilogram of bell pepper;
• 1.5 kilograms of zucchini;
• 0.5 kilograms of onions;
• Half a kilogram of carrots;
• 2 heads of garlic;
• Hot pepper pod;
• A large bunch of parsley;
• A glass of sugar;
• 200 milliliters of vegetable oil;
• 150 grams of salt;
• A glass of apple cider vinegar.

How to cook:

1. Cut the washed tomatoes into four parts, put them in a deep container and sprinkle with salt.
2. We leave in a cool place for five hours.
3. After this time, the fruits will start up the juice, it must be drained, and the tomatoes should be placed in a colander for ten minutes to remove excess moisture.
4. We pass tomatoes, zucchini, bell peppers, onions, carrots through a meat grinder.
5. Cook the vegetable mixture at a slow boil for an hour.
6. Then add finely chopped herbs, hot pepper, squeezed garlic. We continue to cook for another hour.
7. Pour in salt and sugar, pour in oil and vinegar. After ten minutes, pour into jars, roll up.

Spicy adjika without cooking from green tomatoes - Georgian cuisine recipes

Now I will tell you how to quickly make adjika with green tomatoes. This sauce will go well with meat dishes.

Required products:

• 2.5 kilograms of unripe tomatoes;
• 150 grams of garlic;
• 70 grams of hot pepper;
• 100 grams of horseradish root;
• 30 grams of salt;
• 15 grams of sugar.

How to do:

1. Wash the tomatoes, put them on a napkin, wait a few minutes for the fruits to dry.
2. There is no need to peel hot peppers from seeds, we just cut off the tails.
3. We clean the garlic and horseradish root.
4. We pass the prepared products through a meat grinder.
5. Add salt and sugar to raw adjika. Stir well, lay out in dry sterile jars, tighten tightly.

Since we cooked adjika without boiling, it must be stored in the refrigerator for six months.

Spicy sauce with plums

We prepare the following products:

• 2 kilograms of green tomatoes;
• 1.5 kilograms of plums;
• 500 grams of sweet pepper;
• Half a kilogram of onions;
• 500 milliliters of vegetable oil;
• 100 grams of sugar;
• 5 pods of hot pepper;
• Half a kilogram of carrots;
• 1.5 teaspoons of black pepper.

Washed tomatoes, chop the onion into large pieces.

1. We peel the plums, free the peppers from the seeds, scrape the carrots.
2. We twist the plums with vegetables, add oil, salt, sugar to taste to the resulting mass.
3. We put the container with the sauce on the stove. Cook for an hour and a half with a slow boil.
4. Pour in pepper, mix, remove from heat. We lay out the banks. We twist.

Check out the video recipe. I think you will be interested in the process of making adjika from green tomatoes.

Prepare adzhika from green tomatoes for the winter, delicious, such tasty preparations are obtained. With them all meat dishes will be even tastier and more aromatic.

Adjika from green tomatoes for the winter bright emerald can be a full-fledged competition traditional adjika from peppers and tomatoes. Recipes from green tomatoes, so delicious that you lick your fingers, can be chosen to your liking. Among the recipes, recipes for raw adjika from green tomatoes and adjika for the winter are popular, which provides heat treatment... If you want to cook delicious and simple adjika from green tomatoes for the winter, then the recipes below with a photo will be useful to you.

Ingredients:

• Green tomatoes - 2 kg.,
• Hot pepper - 200 gr.,
• Parsley is a small bunch,
• Spices: adjika, black pepper, suneli hops,
• Salt - 1 tbsp spoon,
• Sugar - 3 tbsp. spoons,
• Vinegar - 3 tbsp. spoons,
• Vegetable oil - 4 tbsp. spoons.

Adjika from green tomatoes for the winter - a recipe

Wash green tomatoes. Cut them lengthwise into 4-6 pieces, depending on the size.

Peel the cloves of garlic.

Spicy capsicum wash, cut the pods in two. Cut off some of the peppers near the stalk, remove the seeds.

Wash the parsley sprigs.

Transfer all the main ingredients for adjika - green tomatoes, parsley, hot peppers and garlic to a separate bowl.

Pass the vegetables and herbs through a meat grinder. If it is possible to grind these ingredients, you can also use a blender or food processor. As a result, it turned out such a bright green puree.

Put the adjika base on the stove. Bring to a boil. After that, other ingredients can be added to adjika made from green tomatoes. Pour spices into adjika.

Add salt and sugar to adjika.

Pour in vinegar and vegetable oil.

After adding all these ingredients, green tomato adjika should be thoroughly mixed and tasted. Adjust its taste by adding one or another ingredient if you want it to be more salty, sour or sweet. Simmer the green tomatoes over low heat for about 30 minutes.

While it is cooking, prepare the jars and lids. To canned spicy adjika from green tomatoes for the winter successfully stood the whole winter, jars and lids need to be sterilized. Place the finished product in sterile jars immediately after preparation. As for the lids, this type of workpiece can be closed with both tin and nylon caps... Adjika is well kept in both forms.

Adjika from green tomatoes for the winter. Photo

It turns out no less tasty adjika from green tomatoes with apples.

Ingredients:

• Green tomatoes - 3 kg.,
• Apples - 500 gr.,
• Onions - 200 gr.,
• Hot pepper - 100 gr.,
• Garlic - 100 gr.,
• Black ground pepper- 0.5 tsp,
• Paprika - 0.5 tsp,
• Salt - 2 tbsp. spoons,
• Sugar - 4 tbsp. spoons,
• Vinegar - a stack,
• Vegetable oil - a stack.

Adjika from green tomatoes with apples - recipe

Wash tomatoes and apples. Peel the garlic and onion. Cut the tomatoes into wedges. Peel the apples and also cut into slices. Chop the garlic finely. Chop the onion into cubes. Cut hot peppers, peeled from seeds, into cubes too. Put chopped green tomatoes, garlic, apples, onions and hot peppers into a saucepan in which the adjika will cook.

Squeeze the vegetables slightly so that they let the juice flow. Let the vegetables simmer over low heat. Five minutes after boiling, you will see that there is much more juice at the bottom of the pan. Stirring occasionally, cook adjika from green tomatoes for 25-30 minutes.

During this time, the vegetables will boil significantly, lose their shape and become soft. Remove the saucepan with green tomato adjika from the stove. After it has cooled slightly, puree it with a hand blender. After that, put the adjika on the stove again.

Add black pepper, paprika, salt, vinegar, sunflower oil and sugar to a saucepan with it. Boil for another 10 minutes. Pour hot into a sterile container. Lids for canning adjika must also be sterile (steamed).

I also advise you to cook adjika from green tomatoes with horseradish without boiling.

Ingredients:

• Horseradish - 200 gr.,
• Green tomatoes - 1 kg.,
• Hot pepper - 2 pods,
• Parsley or cilantro - a small bunch,
• Salt - 1 tbsp spoon,
• Vinegar - 2 tbsp. spoons,
• Sugar - 1 tbsp. spoon

Adjika from green tomatoes with horseradish - recipe

Wash green tomatoes. For ease of grinding, cut them into several pieces. Peel the horseradish. Cut it into small pieces too. That's all, homemade spicy adjika from green tomatoes with horseradish is ready without cooking. Wash the cilantro or parsley greens. For spice in this raw adjika from green tomatoes without cooking, we will also use pods of hot chili peppers. To keep the adjika green, take green peppers.

Mince green tomatoes, parsley, hot peppers and horseradish. Add salt, table vinegar and granulated sugar to the resulting mass. Spicy adjika mix the green tomatoes.

Transfer the finished product to sterile jars. Close the lids tightly. Due to the fact that salt, horseradish and hot pepper are preservatives, with proper storage, such adjika will stay in your fridge for several months, of course, if it is not eaten earlier.

I would be glad if these green tomato adjika recipes will come in handy for you.