Tomato adjika with garlic. Tomato paste for the winter

25.08.2019 Restaurant notes

Recipes for the most delicious homemade adjika:

Today we'll talk about a wonderful spicy snack, which is usually smeared on a piece of fresh fragrant bread, Her Majesty the Queen on our table, incomparable adjika. It is good to consume this queen even though a bite with hot soup, even with meat on coals ... she will go with any savory dish with a bang!

The benefits of adjika are undoubtedly great, not only does it preserve the entire set of vitamins and trace elements that make up the products, its components, and in general it has a beneficial effect on increasing metabolism, improves appetite and has some antiviral effect.

Well, at first the simplest recipes and gradually complicating them.

The most delicious homemade adjika - Abkhaz hot spicy adjika for the winter

The recipe is classic, traditional, original. The easiest to prepare, literally ten minutes.

Products:

a pound of hot red pepper, slightly dried in the sun, if you don't want to be too hot, remove the seeds,
a good bunch of cilantro, preferably harvested during flowering,
a small bunch of young dill twigs,
a bunch of parsley leaves,
5 heads of garlic,
3 tablespoons of suneli hops,
a glass of coarse salt,
you can add a couple of handfuls of walnut kernels - for an amateur.

Clean, wash, dry everything. Scroll through a meat grinder, salt, mix and scroll a few more times to get a homogeneous paste. Better yet, use a food processor with a sharp knife and chop everything into dust.

Let it infuse on the kitchen table for a couple of days. Divide into jars or food containers and refrigerate.

Homemade adjika - recipe with horseradish

The invention of Russian chefs. People call it differently - hrenoder, gorloder, crap. Simple and quick to prepare, a set of products for her in August in each garden shaft. Keeps perfectly in the refrigerator all winter.

tomatoes are very ripe kilogram,
horseradish - a tenth of tomatoes classically, but who likes more spicy add more,
a couple of pods of hot red chili,
a couple of garlic heads,
spoon with a top of salt.

Here, in working with horseradish, a meat grinder is preferable than a food processor, the texture of horseradish is too viscous.

So, everything is washed, cleaned, dried. We turn it through a meat grinder and mix well. When we skip horseradish, it is better to put a cellophane bag on the meat grinder and tie it at the exit neck - it will not pinch the eyes. Or throw all the components interspersed, also to reduce the ingress of horseradish vapors into the air.

Salt, mix thoroughly until the salt is completely dissolved.

We place them in sterile dry jars and put them in a refrigerator or cellar.

It goes well with any first or second course as an addition to bread on cold winter evenings.

Well, very fast and delicious! Guests and family will appreciate the table perfectly.

Ingredients:

ripe tomatoes 3kg,
hot pepper only 4pcs,
sweet pepper, preferably red 5pcs,
garlic 10 large teeth,
onion 5pcs,
½ cup vegetable oil,
table vinegar 9% 5 50 ml,
salt is a large-topped spoon.

We do it step by step:

Wash, clean, dry everything. Cut the seeds from the pepper.
Twist in a meat grinder or chop tomatoes, peppers, onions and garlic in a blender.
Mix with vinegar and salt. Add oil last and mix thoroughly.
In sterile dry jars and put in the refrigerator or cellar.

It will be delicious at the table!

Video recipe: adjika for the winter is sharp - you will lick your fingers

Open a jar of such a burning blank on a winter day and remember those summer times with a barbecue.

This recipe will be more difficult and more time consuming, but the result will be worth it, take my word for it. In addition, such a blank can be stored in the cellar for years, if necessary.

The fact is that, unlike the previous ones, we will cook this adjika.

tomatoes are large, very ripe 3kg,
large carrot 1.5 kg,
bell pepper 2kg,
garlic 10 cloves,
chili pepper 2 pods,
2 tablespoons salt. spoons,
half a cup sugar,
vegetable oil half a glass,
table vinegar half a glass, can be replaced with apple cider vinegar.

Now cooking:

Wash everything, clean it, cut out the seeds from the pepper, dry it.
Cut the tomatoes into large pieces into a saucepan, pour in half a glass of water and bring to a boil over medium heat. We do not let it boil, we immediately remove it and cool it. Roll the skins and seeds on a sieve, get thick tomato juice with pulp.
Grind carrots and peppers into dust in a blender. Put simmer on a small fire for an hour and a half.
Add the crushed garlic, salt and sugar, pour in the vinegar, mix and let it boil for another 5 minutes.
We remove from the stove and quickly lay out in sterile jars, roll up, turn over and under a fur coat until it cools completely.

This option gives scope to your imagination. You can experiment on the basis of this recipe as you like, adding any vegetables and even fruits to it during cooking - everything will be delicious.

Delicious marrow adjika in Belarusian

Another unusual recipe, its other name is adjika with zucchini in Belarusian.

zucchini 3kg,
carrots half a kilogram,
sweet pepper half a kilogram,
tomatoes a kilogram and a half,
peeled garlic glass,
ground red pepper 2.5 tablespoons,
vegetable oil glass,
salt 2.5 table. spoons,
sugar glass.

The preparation is the simplest:

As usual, wash, clean, dry everything. Scroll through a meat grinder or chop in a food processor, garlic too, but in a separate bowl.
Mix the resulting vegetable paste with vegetable oil, add sugar and boil in a large brazier with a thick bottom for about forty minutes.
Add hot pepper and garlic, then simmer for another five minutes.
Remove from heat, put in sterile jars and roll up. Turn it over and under a fur coat until morning.

The taste of this adjika turns out to be delicate, sweet with a piquant sourness, not very spicy.

Adjika homemade - the recipe for the most delicious homemade adjika with a twist

The so-called bitter. The dish for real men is very spicy!

tomatoes 5 kilograms,
carrots 2 kilograms,
300 grams of hot chili,
a kilogram of garlic,
paprika kilogram,
vegetable oil 200g,
salt spoon with a large top.

Wash, peel, dry all vegetables. Scroll through a meat grinder or chop in a food processor. Put in a saucepan, add oil and salt. Simmer for about an hour over low heat, stirring occasionally. Place in sterile jars and seal. Cool under a fur coat.

More interesting articles on homemade preparations for the winter:

Marinated zucchini

How to cook adjika without bell pepper at home - with eggplant and honey

But with eggplant! Somewhat exotic, but delicious - lick your fingers!

You will need:

tomato 3kg,
eggplant 2kg,
garlic 0.5kg,
4 hot chili pods
a glass of vegetable oil,
half a glass of table vinegar 9%,
parsley to taste, if you like it very much, then a good bunch,
dill is also at your discretion,
3 large spoons of sugar
Salt table. a spoon with a large slide,
honey three tablespoons of tablespoons, how much will be scooped up.

Chop all vegetables in a food processor. Eggplants can be cut into small cubes for added refinement. Put in a large brazier, salt, mix with sugar, butter and simmer over low heat for about 50 minutes.

Add honey and stir thoroughly. Add finely chopped fresh herbs, boil for a couple of minutes and add vinegar. Stir and let it brew for a few minutes. Put in sterile jars, put on the lid and cool under a fur coat.

Honey will add a special charm to the dish!

How to cook the most delicious homemade adjika with apples

This is also a somewhat exotic and unusually tasty recipe.

Products:

tomatoes a little more than a kilogram,
sweet paprika 0.5 kg
apples 0.5 kg, preferably sour,
hot chili 3 pods,
carrots 0.5 kg,
garlic 2 heads,
table salt. spoon,
table vinegar half a glass,
vegetable oil half a glass,
sugar half a glass.

Preparation:

Wash and dry the ingredients. Remove seeds from peppers and apples.
Chop all vegetables except the garlic in a blender to dust and place in a large roasting pan.
Simmer for about 1 hour and 20 minutes.
Add crushed garlic, oil, sugar, salt and vinegar to the resulting mass and mix. Boil for another three minutes.
Place in sterile jars, roll up and leave to cool upside down under a fur coat.

Very tasty and aromatic!

Homemade adjika recipe without vinegar with plums or cherry plums

But at the same time it is very unusual, because with plums or cherry plum, whoever likes what!

Ingredients:

1kg plums, preferably unripe or cherry plums,
15 good cloves of garlic,
2 hot chili pods
5 kg of sweet paprika, ¼ teaspoon each ground black pepper, coriander, cloves,
a small bunch of greens that you find - dill, basil, tarragon, parsley,
tomato paste 1 spoon,
salt a tablespoon with a small top,
half a glass of sugar.

Preparation:

Rinse the vegetables thoroughly, remove seeds and seeds from peppers from the plums, dry.
Chop plums, peppers and all herbs in a food processor.
Season with salt, add sugar, ground spices, tomato paste, mix thoroughly and simmer for about half an hour on a small flame.
Add finely chopped garlic and cook for another three minutes.
Place in jars and seal. Inverted under a fur coat until it cools completely.

Bon Appetit!

Delicious adjika with carrots for the winter

Carrots alone will be a little boring, so let's add pumpkins to it too! And we will have a completely unique recipe. It is a pity that it is not stored for a long time, so it is better to make a half portion to eat quickly!

Products:

a kilogram of carrots and pumpkin,
half a kilo of onions and sweet peppers,
2 chili pods
half a glass of vegetable oil.
a bunch of cilantro and basil,
garlic 10 cloves
lemon,
a tablespoon with a little top of salt.

Preparation:

Wash, peel, peel all the main vegetables, remove the seeds from the pepper, cut into pieces and put on a baking sheet. Cover with foil and bake for about forty minutes.
Cool and grind in a blender with chili, lemon, garlic, herbs and salt.
Serve straight to the table!

From the history of spicy food

Adjika - the word itself is of Abkhaz origin and means, in fact, bread and salt, a welcome meal when meeting dear guests. In the old days, her wife, Caucasian horsemen, rubbed on a stone, investing a lot of time and effort into this simple occupation. But you and I are modern and advanced people, so we will not kill ourselves like that. There are combines, blenders, meat grinders in our kitchens - so let them twist, tinder, and crumple, and we will keep an eye on them!

Initially, it was a pasty salty mass of red color, which includes various components, red hot peppers and garlic, coriander and blue fenugreek ... Do not be afraid of blue fenugreek, this is the cleverly called utskho-suneli, it is almost always a part of all of us well famous hops-suneli.

However, over time, people learned to add a lot of other healthy and nutritious vegetables and even fruits with nuts to adjika, made it less salty and spicy, quite suitable for our inexperienced European stomach.

The color has also changed, now they are preparing green adjika from green pepper. It is very convenient to use it in a mixture with sour cream or mayonnaise for making various sauces and as a seasoning for soups.

Rules for preparing homemade preparations

Immediately here I will tell you some general rules for preparing adjika, so as not to be repeated in each recipe, and I will highlight them in italics:

I wash vegetables and other components thoroughly and be sure to dry them dry on a towel, especially for those recipes that are not heat treated - not a drop of water should get into the dish!
We sterilize jars and lids and let them dry!
Important!!! First we sterilize the jars - then we start cooking!
It is advisable to work with hot hot peppers with gloves so as not to get burned!

Well, perhaps that's all about adjika, a delicious, aromatic and varied seasoning that takes its place of honor on my table. Hopefully on yours now too!

There are several hundreds, if not thousands, of adjika recipes from tomatoes - not to mention adjika without them. Among them there are recipes that involve cooking, and there are those that are prepared from raw products.

The finished taste of the sauce depends on the quality of raw products. Therefore, when preparing adjika, you need to rely not only on the amount of ingredients specified in the recipe, but also on the pungency and richness of the taste of these very products.

Simple recipe

Simple adjika varieties are not as sharp as "real" ones. However, it is a great sauce for many dishes. The recipe below is very simple, but tasty, not very spicy, but also has a rich taste.

How to cook:

Prepare the tomatoes, grind, put on low heat and boil for one hour. During this time, the mass should decrease in volume by half;
While the tomato juice is boiling down, wash, peel and cut the sweet pepper into very thin short strips;
Dip it in a saucepan with tomato juice and cook for another 20 minutes;
Then add all the other ingredients, wait for the sugar and salt to dissolve;
After that, the adjika is ready.

It can be rolled up into jars after sterilizing them. If it is not prepared for the winter, the amount of ingredients can be reduced by 5-10 times and cooked as needed. Store in the refrigerator.

Variation with apples

Such adjika can be rolled up in jars. They will need to be sterilized first.

The dish is being prepared for 3 hours.

Caloric content - about 86 kcal.

How to cook tomato and apple adjika:

Wash apples, tomatoes, peppers and garlic. Remove seeds from apples, from peppers and tomatoes, the place of attachment of the stalk;
Grind apples and tomatoes together, put on low heat and boil for 2 hours;
Crush the garlic, or scroll in a meat grinder along with the pepper, add to the pan, also put all the spices and oil and cook for another 0.5 hour;
After that, the sauce is ready. It can be rolled up in jars.

From the specified number of products, about 8 cans of adjika are obtained.

Boiled adjika with garlic and wine vinegar

This seasoning is cooked for about 1.5 hours, during which time it decreases in volume and acquires a more concentrated flavor. Garlic must be added at the end of cooking - if you cook it for a long time, it will greatly lose its taste and aroma properties.

Adjika is prepared from tomato and garlic for 2 hours.

The calorie content of the dish is about 86 units.

How to cook:

Prepare onions, paprika and spicy and tomatoes for grinding, then grind in a meat grinder or in a blender;
Put the mass in a cauldron, pour in vegetable oil and cook for 1.5 hours, stirring;
Crush the garlic and add to the adjika. Also put salt, sugar and vinegar;
Sterilize the cans, boil the adjika for another 5 minutes, and you can roll it up.

For storage in the refrigerator, adjika can be closed with nylon lids.

Spicy adjika with horseradish

Horseradish root strongly affects the tearing of the eyes - this must be taken into account, especially when grinding it in a meat grinder. However, this is one of the hottest recipes for this famous tomato sauce.

The dish is being prepared for 15 minutes + 1 hour.

Calorie content - about 35 kcal.

How to cook:

Soak horseradish in water for 1 hour;
Then peel it, wash the tomatoes, cut out the place where the stalk is attached, peel the garlic;
Grind everything together;
Add salt and mix thoroughly. Arrange in jars and hide in the refrigerator.

This is the so-called "raw" adjika. Due to the fact that it is not boiled, horseradish root retains all useful and medicinal properties. Since such a sauce is stored for a long time, the medicinal properties of horseradish included in the composition can be taken into account in winter for various diseases.

Seasoning of green tomatoes and peppers

Adjika made from green tomatoes differs significantly in taste from cooked on ripe tomatoes. Such a recipe can help out if frosts come, and the tomatoes are not yet ripe, or if the child accidentally picked them.

One clarification should be made - the "green" tomatoes mean exactly green, not orange or brown. Those who have already begun to sing will not be suitable for adjika.

The dish is prepared for 1 hour 30 minutes.

The calorie content of a portion is about 36 units.

How to cook:

Such adjika can be rolled into sterilized jars. It is stored for a long time, all winter.

Adjika from tomatoes without cooking

Cooking kills many nutrients, including vitamins. Adjika cooked without boiling is a very healthy product, but at the same time, it cannot be cooked a lot - it is stored for a limited amount of time. The seasoning prepared according to this recipe can be stored rolled up in jars all winter, since it contains natural vinegar.

The dish is prepared for 20 minutes.

Calorie content - about 60 kcal.

How to cook:

Since the products in this recipe do not lend themselves to heat treatment, they must be selected of the best quality, washed thoroughly and damaged areas removed. Having prepared tomatoes, garlic and peppers in this way, grind them in a blender or meat grinder;
Add all other ingredients to them and mix. It is better to pour boiling water over the jars in which the sauce will be stored. The same should be done with the lids. Spilling adjika into jars, you can put it in the refrigerator.

When mixing the components of this sauce, you need to use only a wooden spoon or spatula - metal ones can oxidize adjika during storage.

Armenian fermented adjika

According to this recipe, you can prepare a hot sauce very quickly, then it must be infused for a long time. Nevertheless, its taste will be "strong" and real!

The dish is being prepared for 50 minutes + 2 weeks of infusion.

Calorie content - about 55 kcal.

Recipe for adjika with tomatoes in Armenian step by step:

Wash all ingredients and prepare for grinding;
Grind everything without adding salt, pour into an enamel bowl;
Add salt, stir;
Let the adjika ferment for two weeks. It must be stirred every day.

After fermentation, the Armenian seasoning does not need any further processing, it can be used immediately.

Preparation for the winter

This is a very simple and quick recipe for adjika for the winter. The amount of ingredients is minimal, and this doesn't take much time. This amount is for 2 cans.

The dish is prepared for 3 hours, taking into account the infusion.

The calorie content of the dish is about 25 units.

How to cook:

Wash the tomatoes, cut off the rotten places, if any, cut into pieces, and grind together with the peeled garlic in a meat grinder;
Add salt to tomato juice and leave for a couple of hours, it will dissolve during this time. It is advisable to mix it at least a couple of times;
Sterilize the jars (and the lids for them too), pour the adjika into the jars and roll them up.

You need to store such adjika with tomatoes in the cellar or in the refrigerator.

When working with hot pepper, it is advisable to wear rubber gloves, especially for those with sensitive skin - firstly, this will protect your hands from burns, and secondly, it will protect the mucous eyes and lips from accidental touches during cooking.

When adding garlic and hot peppers, you need to focus on their sharpness. For example, if the garlic is not hot, you may need to add three times the amount specified in the recipe to achieve the flavor you want.

When preparing adjika without boiling, you should pay special attention to the freshness and quality of the products - it is unacceptable to use rotten or moldy vegetables, heavily crumpled or burst, with dirt inside. If "raw" adjika from spoiled products is still cooked, at best, the cans in the cellar will "shoot", at worst - someone will be very poisoned.

Almost any seasoning can be added to adjika - coriander, cumin, hops-suneli, and so on. By choosing the right amount and proportions of laying spices, you can achieve your own unique taste of adjika.

You can easily make a more delicate sauce from adjika - mix in equal parts with thick sour cream. This sauce, which is more delicate in taste, can be served with most dishes with adjika. In addition, this sauce is suitable for those who do not eat this seasoning because of its pungency.

If you need to cook not too spicy, but sweetish adjika from tomatoes, you can make a sauce with a lot of apples and bell peppers, and do not add hot peppers at all - a little garlic and salt will add spice to the finished sauce, but it will remain moderately spicy.

Many recipes for hot spices for the winter can be combined under the general name "adjika", and the best recipes will be presented to your attention today. The recipe for the winter adjika with cooking from tomatoes, garlic and pepper will be considered basic.

Homemade adjika is beneficial in that its severity and composition of ingredients can be adjusted by ourselves, cooked for the winter from tomato and hot pepper, garlic, from tomato, garlic and plum, from tomato and zucchini, add a variety of vegetables, fruits, spices and spices to the recipe , make it spicy, pungent or sweet. Adjika is a wonderful "testing ground" for making your culinary fantasies come true.

Today we will consider the recipes for cooking adjika by the cooking method, because heat treatment guarantees long-term preservation of the finished product until the new harvesting season.

All preliminary preparation in each recipe includes washing greens and vegetables, removing seeds, pits, stalks, peeling, chopping in any convenient way - slicing, scrolling through a meat grinder, grating or using a blender.

All glass containers for canning must be thoroughly washed and sterilized.

Recipe for the winter adjika from tomatoes with garlic and pepper with cooking

I will share with you a recipe on how to cook adjika at home for the winter with tomato boiling.

Seasoning ingredients:

Fleshy ripe tomatoes - 5 kg;
Bright orange carrots (rich in carotene) - 2.5 kg;
Thick-walled sweet peppers - 3 kg;
Garlic - 15 large cloves;
Hot pepper (chili) - 2 medium-sized pods;
Salt (not iodized - 150 g;
Granulated sugar - 200 g;
Vegetable oil (of your choice) - 1 tbsp.;
Apple cider or table vinegar 9% - 300 ml.

Place the tomatoes in a saucepan, pour in some water and put on medium heat to soften.

While the tomatoes are boiling, chop the carrots, bell peppers and hot peppers. Rub the tomatoes through a sieve to separate the skin and seeds, add the scrolled vegetables, oil to the tomato puree and cook over low heat for three hours.
Add sugar, salt, vinegar, garlic pressed through a press to the almost finished seasoning, mix well.
Final cooking - 10 minutes, then pack the hot mixture into hot jars, seal under iron lids, turn upside down, wrap the jars with towels and wait until they cool.

The basic adjika is ready. You can store the seasoning even at room temperature, and in a cellar it will stand for several years without spoilage.

Spicy adjika with apples

Adjika from tomato and garlic with apples is spicy, boiled for the winter is a bit similar to the base one, but there is no sweet pepper in its recipe, apples are added to the composition, which improve the consistency and taste of the finished product.

Seasoning ingredients:

Thin-skinned juicy tomatoes - 5kg (salad);
Apples (it is better to take late varieties, for example, Antonovka) - 3 kg;
Juicy carrots of autumn varieties - 2 kg;
Thick-walled sweet peppers - 2 kg;
Hot peppers (chili) - 5 medium-sized pods;
Garlic - 5-6 large heads;
Salt (not iodized) - 200 g;
Granulated sugar - a glass;
Apple cider vinegar or table vinegar 9% - a glass;
Sunflower oil (or your choice) - a glass.

Pour oil into the bottom of a thick-walled saucepan.

Put all the chopped vegetables in a saucepan and cook for 2 hours over medium heat, stir the boiling mass so that it does not burn.
Before the end of the cooking process, add sugar, salt, vinegar to the boiling seasoning, let it boil and hot pack into jars.
We'll seal the cans, turn them over, wrap them up, wait for them to cool.

This wonderful "thermonuclear" seasoning will be appreciated by all your household and guests.

Adjika for the winter with cooking from tomatoes, peppers, apples, carrots and garlic is one of the richest seasonings in taste, you will appreciate it.

Adjika with horseradish "Russian" classic

Just as it is impossible to spoil porridge with butter, just as not to spoil the spicy seasoning with horseradish. Horseradish recipes are quite popular, moreover, such a seasoning is often prepared without cooking, and, accordingly, it is stored less, and only in the refrigerator. Our simple horseradish seasoning recipe involves cooking.

Seasoning ingredients:

Ripe juicy tomatoes - 5 kg (salad);
Red Bulgarian pepper - 1.5 kg (thick-walled);
Horseradish root (you can take katran) - 500 g;
Large heads of garlic - 6 pcs.;
Hot pepper (chili) - 5 small pods;
Salt (not iodized) - 5 tbsp l .;
Sugar - 10 tbsp l .;
Apple cider vinegar (table 9%) - ¾ tbsp.;
Sunflower oil (or of your choice) - 0.2 l.

Pour oil into a thick-walled saucepan and place the vegetable mixture, salt, sugar. Bring the mixture over high heat to a boil, then reduce the heat and cook the seasoning for 40 minutes. Pour in vinegar, mix well and spread hot in clean jars, seal. Turn the cans over, wrap them up, let them cool.

Add to the piggy bank of tips: Trying to diversify the recipe for adjika for the winter with cooking from tomatoes, with garlic and pepper, boldly use a wide variety of products - apple, plum, pear, quince puree, available herbs, spices, cook spices from gooseberries, carrots, bell pepper , pumpkin, rhubarb, cherry plum, with the addition of horseradish roots, katran, parsley, celery, with vinegar and citric acid.

Tomatoes are the basis of any adjika at home; use the most fleshy and ripe fruits with a thin skin.

It is most convenient to prepare a seasoning from 5 kg of tomatoes, as a base, along with the rest of the additives, you will have a sufficient number of seasoning jars for the whole winter.

Cooked appetizer "Ogonyok"

How to cook the simplest spicy tomato adjika, hot pepper, horseradish and garlic? There is a wonderful old recipe for hot seasoning for the winter - "Ogonyok". The recipe for a fiery snack for the winter will allow you to experience the brightest taste sensations throughout the cold season.

Seasoning ingredients:

Ripe tomatoes - 5 kg (salad);
Horseradish root - 500 g (you can take katran);
Large garlic - 10-12 cloves;
Chili pepper - 3 pods;
Sugar - 10 tablespoons;
Salt (not iodized) - 5 tablespoons

Put all the chopped ingredients in a saucepan, add salt and sugar and put on medium heat, boil for one hour, pack the hot seasoning in jars, seal with lids, turn over, wrap and wait until it cools. Our fiery snack is ready!

Adjika with prunes, tomato paste and pepper for the winter

Do you want to cook something exquisite and bright in taste? It's time to learn how to cook adjika with prunes. Prunes give both sweetness and a pleasant texture.

Seasoning ingredients:

Plums of the Prune variety - 2 kg (the most ripe);
Garlic - 200 g;
Hot pepper (chili) - 2 small pods;
Tomato paste -5 tbsp. (can be replaced with mashed tomatoes - 200 g);
Salt (not iodized) - 2 tablespoons;
Granulated sugar - 3 tablespoons

Put the plums in a saucepan, pour in a little water and boil until softened.

Rub the boiled plums through a sieve, add chopped hot pepper pods, tomato paste to the puree, mix, add salt and sugar.
Boil the mass for 20 minutes with stirring, add chopped garlic, cook for a few more minutes, pack the hot seasoning in clean cans, seal, turn it upside down, wrap it up, wait for it to cool.

Our amazing seasoning is ready, all you have to do is get some game, bake it over a fire and serve it with adjika!

Spicy burning "Peppercorn"

What could be better than a hot seasoning for a meat dish against the autumn-winter blues? Let's try a classic hot seasoning recipe for the winter.

Seasoning ingredients:

Thick-walled sweet pepper - 1 kg;
Hot pepper (chili) - 200 g;
Apple or white vinegar - 50 ml;
Salt (not iodized) - 1.5 tablespoons;
Granulated sugar - 2 tbsp. l .;
Tomato paste (can be replaced with homemade tomato puree) - 5 tbsp. l.

Place the chopped peppers (sweet and hot) in a saucepan, add tomato paste to it, add sugar, salt, and cook over medium heat for one hour. You need to cook the seasoning while stirring so that it does not burn. At the end of cooking, add vinegar, bring to a boil again and pack in jars. Let's roll up the jars with lids, turn them over, wrap them up, wait until they cool. Our culinary bomb is ready! Invite your friends to the tasting.

Multicooker recipe

When there is such an assistant for the hostess in the house as a multicooker, you can cook a variety of seasonings for the winter, showing off recipes in front of your friends. The recipe for a multicooker is simple in execution, the finished adjika turns out to have a bright rich taste, it is stored for a long time, but it is eaten very quickly if you open the jar. How to cook spicy adjika for the winter in a slow cooker with carrots and onions - read and try in practice.

Seasoning ingredients:

Ripe thin-skinned tomatoes - 5 kg (salad);
Carrots - 1 kg (autumn varieties);
Onions (you can take sweet ones) - 1 kg;
Garlic - 400 g (8 heads);
Hot peppers (chili) - 4 small pods;
Sugar - 8 tablespoons;
Apple cider vinegar (table 9%) - 0.2 l;
Greens: on a bunch (celery, cilantro, dill, parsley);
Vegetable oil (of your choice) - 1 tbsp.

Pour the vegetable mixture into the multicooker bowl, set the “stewing” mode and set the time to 2 hours. Then add oil, salt, vinegar, sugar, mix the mixture and simmer for another 10 minutes, put it in the jars, seal with lids, turn over the jars, heat them, wait until they cool. Even the photo of this seasoning is drooling!

Adjika for the winter with cooking from zucchini and garlic

In order to create a seasoning with a new taste, you need to use different vegetables as a base, for example, zucchini, they give a good consistency to the product, a neutral taste, which can already be enriched at will - spices or herbs, and now we will get acquainted with such a recipe, we will learn how to make an almost dietary version of adjika.

Seasoning ingredients:

Zucchini - 2kg (both young and ripe are suitable);
Autumn carrots - 1 kg;
Fleshy ripe tomatoes (salad) - 2 kg;
Hot pepper (chili) - 3 small pods;
Garlic - 3 large heads;
Greens: celery leaves, parsley, cilantro;
Salt (not iodized) - 5 tablespoons;
Sugar - 8 tablespoons;
Citric acid - 2 tsp;
Sunflower oil - 1 tbsp.

Pour oil into a saucepan, put tomato puree, chopped vegetables and cook over medium heat for 2 hours. Stir the boiling vegetable mixture so that it does not burn. 20 minutes before the end of the cooking process, add salt, sugar, lemon, cook and pack hot in jars, seal with lids, turn upside down, wrap and let cool completely. This seasoning turns out to be very tasty, aromatic, not too spicy, and of pleasant thickness.

Question: do I need to wrap adjika after boiling?

This technique provides additional heat treatment, in addition, the consistency of the finished product is improved.

By tradition, for a more complete disclosure of the topic, you can get acquainted with the video of the adzhika preparation process, with a photo of the finished product, understand for yourself all the intricacies of classic recipes from tomatoes, with prunes, and tomato paste, and pepper, with herbs. Having tested in practice the recipe for adjika from tomatoes with garlic and pepper for the winter with cooking, you can move on to other options for this preparation.

Adjika for the winter - recipes for a spicy, delicious homemade seasoning

Adjika prepares for the winter in our family without fail. Cooking this hot seasoning is always creativity. Although you know what to mix and in what proportions, you still want to add at least some “zest” to the recipe every year.

Everyone naturally knows such a recipe as tomato adjika. Is this probably considered a classic option? There is . But in fact, the most correct, primary version of this seasoning, generally without tomato. Who knew? I myself have just learned that Abkhaz adjika is cooked without tomatoes.

Therefore, I decided to paint here a variant of cooking adjika from tomatoes and a recipe for Abkhaz hot seasoning. That and that adjika for the winter will be with garlic.

It is very tasty and healthy at the same time, especially with the onset of cold autumn and winter days.

Recipes:

Adjika for the winter from tomatoes with garlic - a homemade recipe with cooking

Quite an interesting option, there are several nuances.

Classic Adjika recipe - ingredients:

2 kilograms of peeled red bell pepper,
10 pieces of medium tomatoes,
four pods of bitter red pepper,
200 g of peeled garlic,
100 g of sugar
100 g of refined sunflower oil,
a tablespoon of salt.

Homemade adjika - cooking

Bell pepper, wash well and remove seeds.

Important! When we buy pepper, we take it with a margin, that is, the recipe indicates the net weight - 2 kg., Respectively, you need to buy, about 2.5 kilograms.

It is better to buy peppers with a bright red color, then adjika will acquire a rich, red color, stimulating the appetite.

We cut off the leg of the bitter pepper, and leave the seeds inside the seeds, I will give the adjika beauty and aroma.

We clean the garlic.

Important! It remains to prepare the tomatoes, they need to be peeled.

In order to quickly and efficiently remove the skin from a tomato, you need to boil water in a saucepan.

We make an incision crosswise on the tomato (prepare a sharp knife ...).

We lower the tomato into boiling water, hold it for about a minute, take it out and check if the skin is easily removed, then we remove it all. In this way, we will easily peel all the tomatoes.

All prepared vegetables: bell peppers, tomatoes, garlic and bitter are passed through a meat grinder.

Add sugar, salt and vegetable oil to this total mass and mix well.

We send adjika to the fire, it will boil and cook for 30 minutes over medium heat, stirring occasionally.

At this time, we prepare sterilized jars.

Half an hour has passed, we pour the adjika into the jars, still boiling. Close with lids and roll up. Turn over, all the banks and see if they are leaking? Cover with a towel and leave in this state until it cools completely.

We take it to where you have a warehouse with blanks. Now adjika has replenished it for the winter.

By the way, when pouring into cans, a certain amount of the workpiece remains. I advise you to take a piece of bread, spread it with already cooled adjika and take a sample with pleasure. The taste should please you.

If you are a true connoisseur of the spicy Abkhazian seasoning, and if your winter feast is not complete without it, then you definitely need to know how to cook it correctly. After all, this is a responsible process and, in its own way, creative: how much soul you put into it, your family or guests will honor it with the same appetite.

Well, if you are not yet familiar with this universal spicy adjika made from garlic and pepper, then you definitely need to learn how to cook it correctly.

Ingredients for Abkhaz Adjika

Hot peppers - 25 medium peppers
garlic - two heads
salt - 1.5 tablespoons maybe less (tastes ...),
zira - 1.5 - 2 tablespoons l.,
coriander seeds - 3-4 tablespoons
dill seeds - one tbsp. l.
hops-suneli 1.5 - 2 tbsp. l.

Cooking real adjika does not take a lot of time, all manipulations with vegetables will cost you a maximum of half an hour.

Step number 1

Prepare cooked vegetables. Peel the garlic. Wash the pepper, remove the seeds. Cut into medium pieces. Send everything to a blender and grind until smooth. If not, then use a meat grinder. You will have to tinker with it, but it will not affect the quality.

Step number 2

Place a dry skillet over medium heat. When the pan is a little hot, add the cumin seeds and coriander. Be sure to watch so that they do not burn. The moment you feel the aroma coming from the spices, remove the pan from the heat and transfer the contents to another container. Calcining seeds and various spices in a pan will give adjika a completely different aroma, giving an impressively piquant taste.

Step number 3

After the heated seeds have cooled, send the dill and hop-suneli seeds to the coffee grinder for 10 seconds. And then add all the spices to the garlic and pepper. Salt all this mash and mix well.

Adjika is ready for the winter!

Can be arranged in banks. A good option is small, two hundred gram jars.

Warning if you use the seasoning right away! For the next few days, pepper adjika will be very spicy, do not overdo it carefully, but after a while it will become soft, which means it is quite ready for use.

Enjoy. Bon Appetit!

Adjika for the winter raw - without cooking (video)

The benefits and harms of adjika

Let's start with the benefits. Adjika is a storehouse of vitamins that are so necessary for us in the cold season. It activates the production of gastric juice, which causes an increase in appetite and promotes better digestion of food. The metabolism is also normalized. It contains hot steam: hot peppers and garlic. They kill many pathogenic bacteria. If you take pepper, then it has a high bactericidal effect, therefore it is indicated for people with intestinal disorders.

As for garlic, its benefits cannot be overestimated. Garlic cloves contain allicin, which in turn kills viruses, worms, harmful bacteria, and even fungal diseases. It is indispensable for maintaining a normal, elastic state of blood vessels and has a beneficial effect on the heart. If you delve further into medicine, then garlic prevents the development of cancer, diseases of the prostate, and oral cavity, intestines. And most importantly, garlic protects against vampires (just kidding ...).

Adjika is advised to use to prevent respiratory, viral infections, because it directly helps to boost immunity.

But there are a number of contraindications in which you should not get carried away with it. You should not use the seasoning for nursing mothers, people who have gastritis or ulcers, and it is also not suitable for everyone who has liver or kidney problems. But there should always be a measure in everything.

Cook for health, do not be afraid to make changes to recipes, this is a creative business. Adjika for the winter, be it from tomatoes or from zucchini, otherwise in Abkhazian style, only with hot pepper and garlic - it's always delicious.

Good luck and all the best!

Adjika from tomatoes is a true Georgian dish, but other peoples have also created variations of their recipes. The ingredient combinations are varied. Someone prefers the classic version with garlic and pepper, while someone adds horseradish, zucchini, eggplant, carrots and even apples.

In addition, the cooking method can be completely different. Adjika can be boiled or cooked without heat treatment. It can be spicy, sweet or sour. Each housewife closes this sauce according to the preferences of her family. Consider the most popular recipes and unexpected solutions.

Spicy adjika from tomato, garlic, horseradish and pepper for the winter without cooking - a step by step photo recipe

The sauce made according to this photo-recipe turns out to be moderately spicy with a slight pungency. Due to the fact that the cooking method without heat treatment is quick, you can save time in the kitchen, but you only need to store the finished product in the refrigerator.

Cooking time: 30 minutes

Quantity: 1 serving

Ingredients

Ripe tomatoes: 2 Kg
Garlic: 60-80 g
Horseradish root: 100 g
Hot pepper: 5-7 g
Table salt: 2 tbsp. l.
Sugar: 100 g
Apple cider vinegar (6%): 4 tbsp. l.

Cooking instructions

Classic recipe with cooking

Many housewives prefer the classic version of the preparation of the sauce, which means cooking. You can choose any size of containers for twisting: from small 100 gram jars to large liter ones. You will need:

Tomatoes - 3 kg.
Garlic - 500 g.
Red bell pepper - 2 kg.
Hot pepper - 200 g.
Olive oil - 100 ml.
Vinegar - 50 ml.
Sugar - 50 g.
Salt - 50 g.

Step by step algorithm:

Pour a bowl of water and soak the peeled vegetables.
Cut them into small pieces after 15 minutes.
Prepare the garlic cloves: peel and rinse.
Pass all components through a meat grinder with a "fine" grid.
Transfer the twisted mass to a saucepan and place on the stove.
Bring to a boil and reduce heat to low.
Add salt, sugar, vinegar and oil.
Cook for an hour, stirring occasionally.
Toss in the finely chopped peppers, unplug the stove and cover the container with a lid.
Let the adjika brew for half an hour and pour into the jars.

The easiest and fastest tomato adjika recipe

Many housewives do not have enough time to do twists. A very quick and easy recipe will come in handy for them. This will require:

Tomatoes - 3 kg.
Garlic - 500 g.
Capsicum - 1 kg.
Salt - 50 g.

What to do:

Soak tomatoes and peeled peppers for 15 minutes and rinse well.
Chop vegetables and mince them.
Pour the resulting mass into a suitable dish, send to the stove and bring to a boil.
Reduce heat to low and toss chopped garlic and salt into a saucepan.
Turn off the heat after 10 minutes.
Let the adjika cool slightly and pour the thick mass into the jars. Wrap the lids, turn them upside down and cover with a warm blanket until they cool completely.

Preparation option without pepper

This version of the sauce is very popular. It turns out not spicy, but very spicy and goes well with any side dish. You can experiment a little and replace the usual pepper with other vegetables, for example, eggplant. Take:

Tomatoes - 3 kg.
Horseradish - 3 pcs.
Eggplant - 1 kg.
Garlic - 300 g.
Olive oil - 50 g.
Bite - 50 g.
Sugar - 50 g.
Salt - 50 g.

How to cook:

Wash, cut and twist the main components.
Season the resulting mixture with vinegar, oil, sugar and salt.
Chop the garlic finely and mix with the vegetable mass until smooth.

This method does not imply cooking, so immediately pack the resulting adjika into sterilized jars and put it in the refrigerator.

On a note! Seasoning that has not been heat treated has a shorter shelf life than boiled seasoning.

No shit

Horseradish is a specific product and not everyone likes it. Therefore, the recipe for adzhika without horseradish, is very popular among housewives. First, prepare:

Tomatoes - 3 kg.
Red bell pepper - 1 kg.
Garlic - 200 g.
Capsicum - 200 g.
Vinegar - 50 g.
Salt - 50 gr.

Step by step algorithm:

Wash all the ingredients, cut into several pieces and chop in any convenient way.
Add finely chopped garlic, salt and mix thoroughly.
After the salt has dissolved, place in the jars.

Garlic free

Garlic can also be classified as a specific food, like horseradish. To prevent the seasoning from losing its pungent taste, you can replace it with hot pepper. Prepare in advance:

Tomatoes - 3 kg.
Sweet pepper - 1 kg.
Hot pepper - 200 g.
Sugar - 30 g.
Salt - 50 g.
Basil and coriander 5 g each.

What to do:

At the initial stage, the procedure is standard: wash, cut and twist everything through a meat grinder.
Remember that adjika should be thick and if the tomatoes are watery, then the liquid from the twisted mass should be drained a little.
Once the mixture is ready, season it with salt and pepper and additional spices.
Put the finished product in the refrigerator until morning, and then put it in jars for further storage.

On a note! If the opinions in the family are divided, and someone prefers adjika with garlic, then you can add a couple of finely chopped cloves to a couple of cans.

The best tomato adjika "Lick your fingers"

The secret of this recipe lies in the perfect selection of spices. Adjika will turn out to be moderately spicy and will become an irreplaceable sauce for main dishes. Some housewives even practice adding the finished product to borscht and vegetable stews. For cooking you will need:

Tomatoes - 3 kg.
Carrots - 500 g.
Green bell pepper - 500 g.
Onion - 300 g.
Garlic - 500 g.
Vegetable oil - 200 ml.
Sugar - 100 g.
Salt - 50 g.
Vinegar - 200 g.
Dried saffron and ginger - 2 g.

Step-by-step actions:

Wash the vegetables thoroughly, cut into pieces and twist through a meat grinder.
Cook in a large container for 25 minutes over low heat.
Add finely chopped onion and garlic to the mixture.
Add spices, add vegetable oil and vinegar.
Boil for another 25 minutes. The mass should decrease in size, become thick and beautiful due to the green pepper.
At the last stage, pack in cans and store.

Important! Never overcook adjika. This can affect not only the appearance of the final product, but also the taste. In addition, with long heat treatment, some of the vitamins and useful elements will be irretrievably lost.

Original adjika from green tomatoes

Green tomatoes have long been actively used for making snacks, including adjika. You should immediately pay attention to the fact that because of this ingredient, the sauce will turn out to be less pungent.

Green tomatoes - 3 kg.
Bulgarian pepper - 1 kg.
Bitter pepper - 200 g.
Horseradish - 500 g.
Garlic - 100 g.
Salt - 50 g.
Sugar - 50 g.
Olive oil - 100 g.

Step by step cooking:

Prepare all vegetables, cut into small pieces and mince.
Add garlic, salt, sugar and oil last to the mix.
Let it brew for about half an hour.
Then distribute to the jars and put away in storage.

Delicious adjika with tomatoes and apples

It's no secret that adjika can contain such an unsuitable ingredient as apples. Due to the apple fruits, its consistency is more airy, and the taste is more original. Prepare the following foods:

Tomatoes - 3 kg.
Hot pepper - 200 g.
Garlic - 200 g.
Red bell pepper - 1 kg.
Ripe apples - 1 kg.
Salt - 50 g.
Sugar - 50 g.
Olive oil - 200 g.
Vinegar - 200 g.
Basil - 2 g.

Step-by-step algorithm of actions:

Peel all fruits from the peel (if necessary) and core, cut into small pieces.
Twist through a meat grinder twice to get a homogeneous mass.
Cook over low heat for 45 minutes.
Add vinegar, garlic, salt, basil and sugar 10 minutes before the end of cooking.

Important! Adjika is not very spicy, so it can be served as a separate cold appetizer.

Fragrant adjika from tomato and bell pepper

Not all people love spicy food, but most flavors. To make adjika fragrant, black pepper should be used during the cooking process. The recipe is very simple and budgetary. For him you will need:

Tomatoes - 3 kg.
Bulgarian pepper - 1 kg.
Garlic - 300 g.
Hot pepper - 3 pcs.
Onion - 200 g.
Salt - 50 g.
Sugar - 50 g.
Vegetable oil - 50 g.
Vinegar - 100 g.
Allspice - 10 g.

What to do:

Wash all vegetables, chop and twist at random.
Boil after boiling for no more than 30 minutes with low heat.
Finally, add the rest of the ingredients, stir and let the mixture cool slightly.
At the end of the process, put it in the jars and put it in the cellar.