All adzhika recipes for the winter. Spicy adjika - the most delicious recipes for hot appetizers

11.04.2019 Salads

Why do we all love spicy and fragrant adjika? It's simple, because its versatility is undeniable. Feel free to serve it with any meat, chicken or even fish. This appetizer will be a big hit at any meal. You can consider adjika as independent dish- just offer it with dark or white bread.

I want to offer you the most known variants vegetable snack for any occasion. All recipes from them are worthy of your attention, and therefore it is worth trying to cook each one, you just have to work hard.

Have skillful hostess all tomatoes will be used for future use, you can prepare, use when stewing or baking, use in salads in fresh... But among the large number of tomatoes, there are always those that should be processed specifically for adjika, with minor damage and dents.

Many argue that this hot snack is an excellent antiviral agent during the cold season. And it is impossible not to agree with this, because natural ingredients, among which there are hot peppers and garlic, are on guard for your health and your loved ones. Moreover, its bright taste stirs up appetite, raises the general tone of the body and mood.

Of course, you can find the most favorite adjika recipe for your family and cook it every year, or you can show patience and pamper your family. different snacks... Do not forget about high-quality and lids before preserving the finished product, so that adjika will delight us with its taste until spring.

Homemade tomato and garlic adjika

This recipe can perhaps be called classic version adjika for lovers hot snacks from tomatoes. All you need to prepare it are vegetables, garlic and spices. Be sure to prepare such a snack for your family. You will succeed!

You will need:

2.5 kg tomato
0.5 kg sweet red pepper
150 g garlic
1 PC. bitter pepper
100 g sugar
50 g vegetable oil
0.5 tbsp. tablespoons of salt
25 ml vinegar 9%

Cooking method:

Glass jars and lids must first be sterilized

Rinse the tomatoes thoroughly, cut, remove the stalks with a knife, cut off irregularities and dents

Skip the tomatoes through a meat grinder

Line a clean colander with several layers of gauze, place it in a cup

Put chopped tomatoes in a sieve on cheesecloth, let stand to come off maximum amount clear juice

The liquid from the lower bowl must be drained from time to time

This step is to avoid long-term evaporation liquid from adjika, reducing the time of its preparation

Rinse bell pepper, cut, remove seeds (or leave as desired)

Peel and rinse the garlic

Mince garlic, bell peppers and hot peppers through a meat grinder

Remove the tomato mass from the colander, remove the gauze

Mix it with chopped pepper

Add sugar, salt, stir in a saucepan (kettle)

Put the pan on the fire, bring it to a boil and simmer over medium heat for 30 minutes

Divide the mass into sterilized jars, immediately cover them with lids, close with a key for preservation

From the total number of products, a little more than 2 liters of adjika will be obtained.

Bon Appetit!

Adjika from tomato with eggplant for the winter

Adjika from tomato with eggplant is very tasty. It is not difficult to prepare it, and everyone, without exception, will be happy to enjoy the magnificent taste and aroma in winter. If you have never prepared this kind of adjika, then it's time to try it. Good luck!

You will need:

1 kg eggplant
2 kg of tomatoes
0.5 kg of sweet bell pepper
1 PC. hot chilli
1 PC. garlic
0.5 tbsp. (125 ml) table vinegar 9%
1 cup (250 ml) refined vegetable oil
4-5 st. l. Sahara
1 tbsp. l. rock salt
1 tsp dried basil
1 tsp coriander beans

Cooking method:

Crush basil and coriander in a mortar into a powder
Rinse the tomatoes, remove the stalks with a knife, peel the peppers from seeds, cut off the stalks of the eggplant, peel them
Pass the tomatoes, eggplants and Bell pepper separately
Chop the garlic through a meat grinder, if desired, pass it through a press
Next, put the tomatoes in a large pot, pour vegetable oil, add salt, sugar, stir, bring to a boil over a fire, cook tomatoes over medium heat for 10 minutes
Add chopped eggplants to the saucepan to the tomatoes, cook the mixture for another 10 minutes, stirring the vegetables so that they do not burn to the bottom
Now add chopped bell and hot peppers, cook the mixture for 10 minutes
Pour in the grated spices, add chopped garlic, vinegar - from the moment of boiling, cook for another 3 minutes, adjust the amount of salt and sugar to your liking
Pour the hot mass into sterilized jars, close with boiled lids using a key
Banks should cool upside down, wrapped in a warm blanket for a day, then store adjika in a cool place

Bon Appetit!

Cooking fresh adjika with garlic without cooking

This great option acute tomato snack fresh without cooking. The only condition for its storage is that it is stored finished product in the cold. Enjoy fresh adjika at home!

You will need:

1.5 kg tomatoes
1 PC. hot pepper
100 g garlic (1 head)
1 tsp salt with a slide
2 tsp Sahara

Cooking method:

Pepper, rinse tomatoes

Choosing vegetables that have more pulp than juice

Peel and rinse the garlic

Prepare the grinder

Peel the tomatoes from irregularities, dents, cut out the base at the stalk

Cut the pepper, peel the seeds

Twist the tomatoes in a meat grinder, toss the garlic and pepper in the middle of the chopping process

Add salt, sugar according to the recipe

Stir well for about 5 minutes

Sterilize jars and lids in advance in any way convenient for you

Pour adjika into jars, immediately close the lids

Keep cold

Bon Appetit!

Delicious tomato adjika with apples

Here is a very original and amazingly delicious adjika recipe. Apples give this appetizer a spicy sweet and sour taste, goes well with the rest of the components. It is worth trying to prepare such a snack for the winter for your family, both adults and children will like it.

You will need:

1 kg of carrots
1 kg sweet pepper
1 kg of apples
100 g hot pepper (optional)
200 g peeled garlic
200 ml vegetable oil
200 ml vinegar (9%)
70 g salt

Cooking method:

Prepare a pot of at least 6 liters

From this volume of products, 5.5-6 liters of delicious adjika will be obtained

Rinse and dry all components well.

Peel carrots, core out apples

Add apples to the carrots, they can be chopped in a blender or minced

Cut the tomatoes into quarters, remove the base at the stalk

Cut the bell pepper, peel the seeds

Twist the vegetables in a meat grinder, add to chopped carrots and apples

Boil the mass over medium heat, boil for an hour

Mix well until smooth

Arrange the hot mass in sterilized jars, cover immediately clean lids, close with a key for conservation

Such adjika does not require additional heat treatment!

You can store in an apartment at room temperature.

Bon Appetit!

Adjika from tomato with zucchini for the winter

Your attention wonderful recipe tomato adjika with zucchini. Such simple snack in preparation, but very tasty, bright and aromatic. Short heat treatment products allows you to keep everything useful in vegetables until winter. Be sure to prepare several jars of such yummy!

You will need:

1.5 kg of tomatoes
1 kg zucchini
300 g bell pepper
300 g carrots
1 PC. hot chili
2-3 pcs. garlic
100 ml vegetable oil
100 ml vinegar 9%
2 tbsp. l. salt
50 grams (2 tablespoons) sugar

Cooking method:

From the specified products, you will get a little more than 2 liters of the finished product.
Rinse all vegetables thoroughly, cut the tomatoes, cut out the base at the stalk
Cut off the peel from zucchini, if they have large seeds, then remove them
Peel carrots and garlic, peppers and hot peppers from seeds
Pass everything through a meat grinder with a large grid in one 10 l stainless steel pan
We put it on high heat, stirring, after boiling, reduce the heat to medium, cook for 30 minutes
Then add vinegar, oil, salt, sugar, cook for another 10 minutes
We immediately lay out the hot mass in sterilized jars, cover with clean lids (screw or turnkey)
We turn the jars onto the lids, wrap them in a warm blanket for 12-24 hours until they cool completely, store in a cool, dark place

Bon Appetit!

Video recipe for adjika tomato with horseradish without cooking

Adjika is a hot seasoning in the form of a paste sauce made with hot peppers, garlic, salt and spices. It is traditional for Abkhaz cuisine. In Georgian, Armenian, Russian cuisine, it is prepared with different variations- with the addition of vegetables (tomatoes, carrots, apples). It can be red and green: the first is made from red pepper, the second, respectively, from green. Below we will present you two traditional recipe adjiki - Abkhazian and Georgian.

Adjika in Abkhazian: recipe

Adjika in Abkhazian is prepared without much difficulty, like all traditional dishes of the Abkhaz people. The culinary specialists of Abkhazia have long adopted the motto: simple, natural, tasty.
Adjika, which is of great importance among the Abkhazians, has spicy taste and excellent aroma, enhances appetite. However, of course, she is not suitable for those who does not like spicy food.

Important! Adjika is contraindicated for people with gastritis, increased acidity of the stomach, kidney and liver problems, pregnant women, lactating mothers, young children.

The nutritional value of the seasoning is 59 kcal per 100 grams of product. It contains 1 gram of protein, 3.7 grams of fat and 5.8 grams of carbohydrates. The seasoning is recommended to be added to fish, meat and vegetable dishes, use with dietary food.

"Correct" adjika does not imply the addition of sugar to it. This is exactly what you can cook using our step-by-step instructions.

Kitchen tools

For cooking hot seasoning you will need:

pan;
plate;
a spoon;
coffee grinder;
meat grinder;
garlic press;
submersible blender.

Ingredients

The following components are put into adjika in Abkhazian:

sharp red either Green pepper(fresh or dried) - 1 kg ( fresh pepper it is better to hold it for seven days on the balcony so that it withers);
whole seeds - 100 g;

- 100 g;
- one head;
fresh cilantro - one bunch;
salt - two tablespoons.

Important! To avoid burning of the skin on the hands, operations with pepper should be performed with gloves. You should also protect your face. Hands that have come into contact with the spice should not touch the mucous membranes of the mouth, eyes, nose. And if adjika, when it gets into your mouth, caused you a strong burning sensation, then in no case should you drink it with water - it will be even worse. Putting out the "fire" in the mouth will help a small piece butter, cream, yogurt or milk.

How to make

Cooking traditional Abkhazian seasoning can be roughly divided into 13 steps:

Adjika in Caucasian style: recipe

The second recipe is also pretty simple. Adjika turns out to be spicy and aromatic; it is made from two types of pepper with additives that give it more soft taste.

Using the amount of ingredients described below, you will end up with 920 g of ready-made adjika. It goes well with vegetables, fish, meat. If you mix half a teaspoon with sour cream, it will come out delicious sauce to the barbecue.

Did you know? Abkhazian healers have recommended adjika for a long time as a remedy for diseases digestive system... The valuable substances that it contains improve metabolism and blood circulation, and also increase the body's defenses against viral ailments.

Kitchen tools

To prepare the Caucasian seasoning, you will need:

pan;
blender.

Ingredients

Products should be prepared:

- 185 g (dried within a week);
common hot peppers (red, green) - 225 g;
garlic - 200 g;
walnuts - 150 g;
coriander - 50 g;
utskho-suneli (blue fenugreek) - 25 g;
ground red pepper - 75 g;
salt (better sea salt) - 150 g.

How to make

Step-by-step instructions for preparing adjika in Caucasian style are as follows:

What else can you add for spice

For piquancy, culinary specialists sometimes add greens:,. Also used among the ingredients to reduce the pungency, tomatoes,.

Exists great amount ways to cook tomato adjika. Recipes can be selected, depending on the skill level of the hostess, both fairly simple and more complex. How is the most prepared delicious adjika from a tomato for the winter? The best recipes collected in our article.

But I would like to note the fact that each of us has different taste preferences... Therefore, to assert that it is the workpiece prepared according to a specific recipe, the most delicious is not necessary. They are all to some extent "the tastiest." And the choice is yours.

Are you looking for a recipe for the most delicious adjika? Then try this one. Adjika cooked according to this recipe, has a mild taste, without excessive pungency. In addition, this cooking method has its own flavor - these are apples. They affect the taste of the dish so strongly that it becomes perfect complement to any side dish.

Ingredients

about two kilograms of tomatoes;
one kilogram of apples (the variety is unimportant);
one kilogram of carrots;
one hundred grams of hot pepper;
one hundred fifty milliliters of vinegar;
one hundred fifty grams of sugar;
two hundred milliliters of sunflower oil;
two hundred grams of garlic;
fifty grams of salt.

The main role in this recipe is played by tomatoes, since they, interacting with seasonings, give an extraordinary taste. It follows from this that tomatoes must be neither green nor lethargic.

Cooking method.

Cut the stalks out of previously washed tomatoes. Further, if the tomatoes are small, then they are cut into two parts, if large, then into four parts.
The apples are peeled and cored. Carrots need to be washed and peeled. Seeds are removed from sweet and bitter peppers. Grind everything with a meat grinder, and then transfer the resulting mass to a bowl with a thick bottom or cauldron.
Then everything is thoroughly mixed with a wooden spoon, and then put on the oven. Adjika is cooked for 60 minutes, but at the same time it should be constantly stirred.
Already at the end (about seven to ten minutes before the end) you need to add garlic, sugar, salt, vinegar. After that, the dish is mixed again, boiled well and poured into the jars.

Adjika with horseradish

Ingredients

about two kilograms of red tomatoes;
one kilogram of sweet pepper;
three hundred grams of garlic;
three hundred grams of hot pepper;
three hundred grams of horseradish (one fresh root);
two hundred grams of salt;
two hundred milliliters of vinegar (necessarily 9%).

Cooking method

The tomatoes need to be washed and their stems cut. The pepper is thoroughly washed, the seeds are removed, the stalk is cut out. Horseradish and garlic are peeled and cut into very small pieces (some housewives prefer to grind these ingredients in a meat grinder).
Sweet and bitter peppers, together with tomatoes, are passed through a meat grinder. Next, you need to add salt, vinegar, chopped garlic and horseradish. After thorough mixing, all unnecessary liquid is drained.
We lay out the resulting mass in banks and close nylon caps... Best kept in the refrigerator on the bottom shelf. As a rule, about 3 liters of adjika is obtained.

Adjika with garlic and tomatoes

The most delicious tomato and garlic adjika is suitable for both spicy lovers (adding garlic) and for people who do not like too spicy preparation.

Ingredients

about three kilos of tomatoes;
1 kg of bell pepper;
500 g of garlic;
150 grams of hot pepper;
one hundred grams of salt;
three tablespoons of sugar.

Cooking method

Initially, you must remove all the seeds from the bell pepper. Then the stalks are removed and the garlic is peeled from the husk. And only after completing all of the above steps can you start washing all the vegetables.
After that, Bulgarian and hot peppers are passed through a meat grinder. Salt and sugar are added to the resulting mixture. After completing all these steps, you need to put the dish in the refrigerator for a day.
In the morning, all excess fluid is washed off. After cooking, adjika is placed in pre-prepared jars, and then placed back in the refrigerator for further storage.

Adjika "Kievskaya"

Some argue that this is the most delicious adjika. Prepared for the winter, it will appeal to even the most exquisite gourmets... In addition, it is quite easy and simple to prepare it.

Ingredients

5 kg of tomatoes (ripe);
Bulgarian pepper (1 kg);
sour apples (1 kg);
carrots (1 kg);
two tablespoons of salt;
2 glasses of sugar;
black and red pepper (one tablespoon each);

Cooking method

First you need to wash all the vegetables. The pepper is peeled and cored.
Then the peel is removed from the tomatoes (to make it faster and easier to do this, it is recommended to pour boiling water over the tomatoes for five to seven minutes). After that, all vegetables are minced in a meat grinder.
Oil, sugar, salt, spices are added to the resulting mass. Next, the resulting mixture is placed on the stove and cooked until the required density is obtained.
After it, you immediately need to pour it into previously prepared containers. It is best to store in a cool place - refrigerator, basement, cellar.

Adjika in Armenian

Despite the length of the cooking process, adjika made according to this recipe will not leave you and your guests indifferent to it. taste.

Ingredients

about 5 kilograms of tomatoes (ripe);
0.5-1 kilograms of garlic;
0.5 kilograms of hot paprika;
salt (to taste).

Cooking method:

Vegetables must be washed and stripped of seeds and core. Garlic, peppers and tomatoes are ground in a meat grinder. Salt is added to the resulting mass.
Then the dish must be left in enameled dishes for a period of ten to fifteen days. This time is needed for the adjika to ferment, and it needs to be stirred every day.
It is important to remember that tomato juice must be drained before garlic and pepper are added to the dish. If this is not done, then the adjika will seem undersalted.

Adjika "Restless Sinner"

This recipe is perfect for thrill-seekers. Having tried such adjika, everyone will appreciate its peppercorn.

Ingredients

about 2 kilograms of tomatoes (red);
twenty pieces of sweet pepper;
ten - fifteen pieces of hot pepper;
400 grams of garlic;
three sticks of horseradish;
two bunches of parsley;
two bunches of dill;
four tablespoons of salt;
four tablespoons of sugar;
vinegar to taste (obligatory 9%).

Cooking method.

Before cooking of this dish you need to thoroughly rinse all vegetables, and then rid them of seeds and stalks.
After that, the vegetables need to be chopped using a meat grinder or blender. Salt, sugar and a little vinegar are added to the resulting mass.
Everything is thoroughly mixed and poured into pre-prepared jars. Banks are closed with plastic lids.

Adjika "Nuclear"

This adjika will appeal to real men. It goes well with almost all foods, but special taste Acquires with fish dishes.

Ingredients

about five kilos of tomatoes (ripe);
five to six heads of garlic;
one hundred grams of salt;
one hot pepper;
six large horseradish roots;
one bell pepper.

Cooking method.

Vegetables are washed in cold water, remove all seeds and stalks, and then twist in a meat grinder. Salt and chopped garlic are added to the resulting mass.
Then the dish is thoroughly mixed, after which it can be laid out in prepared containers. Store in the refrigerator.

Adjika "Adjarian"

Real adjika, which is made on the basis of such irreplaceable ingredients as hot red peppers and garlic. Naturally for a change taste sensations added other vegetables and spices. It is not only tasty, but also healthy. Only its excessive use can be harmful to health.

Ingredients

about five kilos of tomatoes;
one kilogram of carrots;
a kilogram of bell pepper;
five to ten pieces of hot pepper (to taste);
half a kilo of onions;
half a liter of vegetable oil;
five to seven heads of garlic;
salt (to taste).

Cooking method

My vegetables. Next, the tomatoes must be removed from the core and stalks, the pepper is cleared of seeds.
Then you need to divide the tomatoes, bell peppers and onions into 2-4 parts. All ingredients are scrolled in a meat grinder.
After that, vegetable oil, salt and pre-chopped garlic are added. Everything is mixed well with a wooden spoon and put on fire. Cooking time is two hours.
Stir occasionally. After cooking, the dish must be laid out in jars and rolled up.

Adjika "Domashnyaya"

The recipe for the most delicious homemade adjika in this case, the good thing is that the dish is easy to prepare. It is also worth noting that the workpiece prepared in this way does not have to be stored in a cool place. Even when stored in a warm room, the taste of this adjika does not deteriorate.

Adjika "Domashnaya" is the most delicious if you use vegetables grown in your garden during its preparation.

Ingredients

about five kilograms of tomatoes;
one kilogram of bell pepper;
fifteen pieces of hot pepper;
250-300 grams of garlic;
450-500 grams of horseradish;
200 milliliters of salt;
400 milliliters of vinegar (9% required);
400 grams of sugar.

Cooking method.

Vegetables need to be washed under cold water, and then peel of seeds, core and rind. Then everything is ground in a meat grinder, including pepper seeds.
After that, salt, vinegar, sugar and pre-chopped garlic cloves are added. After mixing everything, it is necessary to let the resulting mixture brew for exactly 50 minutes.
You do not need to cook adjika. After the time has passed, you can safely bottle the adjika.

Reflecting on the question of what is the most delicious adjika, it is necessary to remember the fact that the taste qualities of the preparation you cook entirely depend on the number of proportions of seasonings and auxiliary ingredients. When preparing it, you can safely show your imagination and add something of your own to the existing recipe. If the experiment is successful, then next time you can prepare a large number of jars with tasty and healthy adjika.

Adjika homemade recipe the most delicious homemade adjika

5 (100%) 1 vote [s]

Adjika is a Georgian as well as Abkhazian dish, and it is no secret to anyone that it is a favorite. Every dish national cuisine appears in their country only thanks to the products for which the land that raised them is famous.

That is why hot, hot peppers form the basis of the dishes of southern countries, and our, Russian adjika, is tomatoes.

Adjika recipes

In past centuries, the adzhika recipe was the same, it included three components: pepper, salt and fenugreek, and at first it was only salt and pepper. Currently, a huge number of recipes have appeared, each of them has the right to a cook's life.

Attention! If you decide to cook real adjika and did not find such a plant as fenugreek, it can be replaced with the Khmeli-Suneli seasoning or the Suneli set. And tomatoes for adjika should always be chosen very hard, not juicy.

Adjika Abkhazian

Spicy, classic (recipe for the winter with tomatoes) adjichka, prepared both for future use for the whole year, and for quick feed on the festive table.

Components of the dish:

pods of hot pepper (11 pcs.);
garlic / head (1 pc.);
fenugreek blue (two tablespoons, tablespoons);
tomatoes (2.1 kg.);
table salt / 110 g.

Preparation:

Pepper pods to get rid of all unnecessary, grind as small as possible.

Dip the tomatoes in boiling water, remove the peel, twist together with slices of fresh, peeled garlic. Mix with pepper, salt. Place on a hot stove for exactly three minutes. At the same time, try not to leave the pan so that you can stir the mass without interruption.

Adjika spicy, a simple and quick recipe for licking your fingers

Such adjika is not very difficult and fast to prepare, you can do it even without technical devices.

Components of the dish:

paprika, bitter (0.8 kg);
garlic (3-4 cloves);
a mixture of "hops" (55 gr.);
nuts, walnuts (5 pcs.);
tomatoes (2 kg.);
table salt / 110 g.

Preparation:

Scald, remove the skin, soften well with a fork, drain the juice.

Remove all unnecessary from the peppers, grind finely, put in a container where the tomatoes are already. Do the same with garlic cloves. Salt and season the dish, stir everything. Crush the nuts, stir, drain the juice. The dish can be decorated with herbs and served.

Attention - it will be interesting! In the old days, housewives did this with two stones. One was used as a board, the other as a crush / pestle.

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

Adjika with horseradish was invented in the Caucasus. It resembles Siberian "horseradish", but more aromatic due to the addition of spices and pepper. It is delicious and healthy dish, because horseradish has long been widely used not only in cooking, but also in folk medicine.

Components of the dish:

tomatoes (4.2 kg.);
pepper / gogoshary (2.3 kg.);
pepper / hot (7-10 pcs.)
garlic / heads (5 pcs.);
horseradish (12 pieces);
sugar (1/2 cup);
salt (130 gr.);
parsley (bunch).
fenugreek blue (45 gr.).

Preparation:

Prepare the tomatoes: rinse, remove excess, twist. This can be done either manually, using a meat grinder, or using a mixer.

Remove seeds from both types of peppers, rinse and twist as well. Add to the tomatoes, mix, drain the juice that appears.

Peel horseradish and garlic. Grind as finely as possible, add to the future adjika.

Pour in seasoning, salt and sweeten. Stir everything well. Let it brew, then drain the juice.

Put in jars, which should be pasteurized in advance, then pasteurized again in a way convenient for you.

V winter period parsley is added to adjika with horseradish and garlic, but already when serving. Do not roll up with parsley, adjika can turn sour.

Delicious tomato and pepper adjika

In terms of taste, such a dish is not inferior to a natural Georgian one, and Bulgarian pepper will make it thicker and more aromatic. It is best to choose tomatoes that are fleshy, but not overripe, otherwise a lot of juice will appear.

Components of the dish:

hot pepper (6 pcs.);
tomatoes (2 kg);
pepper, gogoshary (0.8 kg);
garlic (2 heads);
hops-suneli (2 tbsp / l);
vinegar, fruit (25 ml);
sugar (245 gr.);
salt (100g).

Preparation:

Peel hot pepper, finely grind together with garlic cloves prepared in advance.

Rinse the tomatoes, remove excess, cut, scroll until smooth.

Gogoshary, rinse, remove seeds. Also twist or cut into small slices.

Place all cooked products in one container, stir thoroughly, drain the juice. After that season, season with salt, add vinegar and sugar.

Simmer over low heat for half an hour, stirring all the time. Then bring to a boil, again stirring continuously, as shown in the video. Remove cooked from the stove spicy dish, cool, serve. You can also prepare such adjichka for the winter period in order to delight your household with delicious and aromatic food all year round.

The video shows in detail each step of making delicious adjika from tomatoes and peppers. Video in recipes is very convenient to use, at any time you can pause the frame or scroll it several times.

The classic recipe for adjika from tomato and garlic

The name "Russian adjika" would be most suitable for this recipe. Since it was invented in our country.

Components of the dish:

tomatoes, hard (2.3 kg.);
hot, bitter pepper (12 pcs.);
garlic (4 heads);
salt (110 gr.);
a set of spices suneli (70 gr.);
vinegar (50 ml).

Preparation:

Rinse the tomatoes, remove the stalk. For cooking, you can use both a meat grinder (large) and a mixer, while not forgetting to drain the juice that appears.

Prepare pungent pods: remove seeds, stalk. Grate, add to other grated products.

The same should be done with the garlic heads: grind, put in the future adjika.

Pour in the vinegar gently.

Mix all the ingredients well, leave to infuse for a couple of hours. Then load into prepared clean jars.

Such adjika can be served boiled, right to the table, but at the same time, not all ingredients should be cooked. Garlic and pepper pods are added last before boiling. And, of course, don't forget about the oil.

Attention! Working with hot pepper, gloves must be worn. It will irritate the skin and be very hazardous to health if it gets into the eyes.

Adjika from tomato and pepper with garlic boiled for the winter

Delicious, juicy and healthy adjika in winter will not only enrich your table with vitamins, but will also remind you of the hot summer.

Components of the dish:

tomatoes (2.7 kg.);
carrots (5 pcs.);
garlic (2 heads);
gogoshara pepper (1.2 kg.);
hot pepper pods (10 pcs.);
unrefined / vegetable oil (265 ml);
ordinary vinegar (30 ml);
sugar (235 gr.);
salt (125 gr.);
seasoning hops-suneli (45 gr.).

Preparation:

Scald the tomatoes and remove the skin, cut to twist. Twist, drain off excess juice.

Peel the gogoshary from the inner contents and stalks, cut. Scald, peel off and twist as well.

Peel carrots, rinse, also chop with a meat grinder.

Add grated garlic cloves, vinegar, sugar and salt. Stir thoroughly. To put on slow fire, bring to a state of active boil, trying to always be there and stir. Put on a slow fire. Wait until adjika stops boiling. After that, cook for exactly one hour with the lid closed.

Clear hot pepper, grind it and add it to adjika. Leave on the stove without heat for a couple of hours. Put the cooled adjika in pasteurized jars.

Attention! For cooking adjika, it is best to use enamel, earthenware or cast iron dishes.

Boiled adjika with apples

Apples in adjika give pleasant aroma and sour taste... After serving such an appetizer to the table, guests will forget about other dishes. In addition, at the expense of apples, she will receive an additional vitamin complex, which is so lacking throughout the year.

Components of the dish:

tomatoes (3.2 kg.);
gogoshara pepper (1.3 kg.);
carrots (5 pcs.);
bitter pepper (11 pcs.);
apples, green variety(1.3 kg.);
garlic (2 heads);
bow (8 heads);
unrefined oil (400 ml);
vinegar (50 ml);
granulated sugar (255);
salt (155 gr.);
fenugreek blue (45 gr.).

Preparation:

Immerse the tomatoes in boiling water for five seconds, remove the skin, cut the stalk. Cut into small and neat wedges. Drain the juice.

Peel the carrots, grind, add to the tomatoes.

Remove sweet and bitter peppers from the stalk and seeds. Twist on medium mode, add to the rest of the vegetables. Stir, drain the juice.

Finely chop the onion. Pour oil into a saucepan, heat, add onion and fry it.

Drain the juice from the vegetables, put everything in a saucepan. Add grated garlic, salt, seasoning, vinegar, sugar. Stir everything. Put on low heat.

Remove the peel from the apples, cut into cubes, add to the adjika. Bring to a boil, stirring continuously, and turn off heat. Cool, transfer to a prepared container and roll up. After that, remove to a dark place, carefully wrapping it overnight.

Real Georgian adjika

If you love spicy dishes, then the recipe for real Georgian adjika is just for you. The recipe is not only easy to prepare and unforgettable in taste, but also healthy. A large number of vitamin "C" will help the body to cope with any viruses throughout the year.

Components of the dish:

hot / burgundy pepper (2.5 kg);
plum, slightly green (8 pcs.);
garlic (5 heads);
hops-suneli (65 gr.);
cilantro greens (210 gr.);
peeled walnuts (130 gr.);
salt (140 gr.).

Preparation:

Remove hot peppers from the stalk and seeds. Grind it as finely as possible so that the mass is homogeneous.

Immerse the plum in boiling water, remove the top layer, remove the stone, also scroll and add to the pepper.

Finely grind the garlic, add to the adjika.

Crush walnuts in a mortar, add to adjika.

Season, season with salt, add sugar and cilantro. Stir everything well. Let stand for three hours, then transfer to prepared jars.

The recipe will help you to understand step by step all the subtleties of cooking Georgian adjika. In the video you will see what a rich color the real Georgian adjika has.

Homemade adjika with tomatoes and garlic, no bell pepper

Homemade adjika without bell pepper serves great snack to any festive table but can be very spicy. But the benefits from it in winter will be much more than from the packaging of antiviral drugs.

Components of the dish:

fleshy tomatoes (3.3 kg.);
hot peppers (10 pieces);
garlic (5 heads);
coriander (50 gr.);
paprika (70 gr.);
hops-suneli (70 gr.);
vinegar (70 ml.);
salt (110 gr.).

Preparation:

Rinse the tomatoes, remove the existing stalk, cut into small cubes, drain the juice.

Remove seeds from pepper, twist, add to tomatoes.

Peel and grind the garlic, add to the future adjika.

Season the resulting mass, salt, add vinegar. Put on low heat for 20 minutes, while stirring the workpiece continuously, but not bringing it to a boil. Cool, transfer to pre-pasteurized jars.

Raw adjika for the winter from tomato and garlic without cooking

Adjika without cooking is, of course, a big plus for those who want to get vitamins all year round... But so that this plus does not turn into a minus, vegetables and dishes should be very carefully prepared: rinse them, scald with boiling water both outside and inside.

Components of the dish:

Tomatoes (3.1 kg);
bell pepper / gogoshary (1.1 kg);
hot pepper (10 pods);
cilantro / basil / parsley (all 70 gr. each);
garlic (3 heads);
vinegar / grape (200 ml);
salt / coarse grinding (130 gr.).

Preparation:

Rinse the tomatoes, cut out the existing stalk. Cut into small cubes, then crush with a crush.

Pepper, both hot and sweet, peel of seeds, get rid of the stalk.

Grind finely in a meat grinder, put to tomatoes.

Season with the above spices, squeeze out the garlic, stir everything with clean hands, pour out the vinegar, stir with a spoon, salt, mix again and drain the juice.

Roll up in pasteurized containers or fall to the table.

Attention! Salt is added last as it helps give extra and unnecessary juice to vegetables.

Summary

Adjika is a very healthy dish that will provide the body with vitamins all year round. But, despite this, do not forget that the dish is very spicy. It is advisable to limit its consumption to one meal. And for people with gastrointestinal problems, such a spicy dish is generally contraindicated.

Do you know what a real Abkhaz and Georgian home adjika is? Authentic, as they say? So that's it. This is a paste of hot red pepper, garlic, salt and spicy herbs... And that's it, nothing else is added. Incredibly aromatic, pungent and spicy sauce for meat. It is not difficult to make it, however ...

however, everything rests on the variety of pepper, which grows only there, in Abkhazia, and some spices, such as blue fenugreek ("utskho suneli"), which, for some reason I do not understand, are not sold here (there are "hops suneli", but "utskho" why no, surprisingly simple). And yet you can try to make such adjika.

How to make Georgian adjika at home

Grind 2-3 hot red peppers in a mortar until a homogeneous paste (since you can't get Abkhaz pepper, choose the most vigorous chili) along with 2 cloves of garlic and a large sea salt... Add pounded dry spices there (1/3 teaspoon each, suneli hops for lack of utskho and cilantro seeds). And it's all. Such adjika is stored in the refrigerator, it costs a very long time.

The given recipe for adjika quite accurately conveys its authentic spirit. The addition of basil, dill, and similar liberties, which are also recommended in addition to it, is a matter of taste. Like all other recipes for adjika or what is called it.

What is called home adjika with us

In Russia, Ukraine and many other countries of the post-Soviet space, the subject of conversation is tomato sauce, to which everyone adds something to their taste. In our area, homemade adjika has lost its original appearance, becoming a completely different dish. Given its popularity and versatility, we most often preserve it - a boiled mixture of tomatoes and sweet bell peppers, to which all kinds of vegetables and herbs, fruits and spices are added.

I cook the most basic variant adzhiki - from ripe sunny tomatoes and poured sweet pepper. I use it as a sauce for meat and pasta, rice and lentils, actively add it to borscht and kharcho, eat it with dumplings and manti. It is ideal - restrained bright, richly modest, aromatic and emphasizing. I recommend it to you as a basis for soup dressings and stews, additives to beef stew and fried pork, "quick" ketchups and tomato sauces.

Ingredients for the Russian style adjika recipe

5 kg of ground tomatoes like "Cream";
5 kg of red bell pepper;
0.5 cups table vinegar;
1 cup of sugar;
2-3 heads of garlic;
salt to taste.

Homemade adjika from tomatoes and bell pepper

The set of products is very laconic - there is nothing superfluous in it, only the most necessary, but it is in this minimalism that the most main secret my adjika: simplicity and richness of taste. TOMATOES

So, I wash the tomatoes, leave them for 10-15 minutes, so that the water glass a little. We carefully cut off the damaged places, crushed, scratched, ugly and substandard. We remove the stalk. Depending on the size of the fruit cut them into 2-4 parts.

PEPPER

Mine, remove the stalk, and with it all the seeds, membranes and possible spoiled parts.

GARLIC
We clean the garlic, wash it. That's it, the main part of the work is over, we will no longer dilute the dirt. Then we involve in the process free labor in the person of a spouse or children - the first has an incentive (who does not dream of delicious spaghetti under amazing homemade sauces?), the second category of assistants is happy to try exclusively for the sake of ideological considerations.

MEAT GRINDER

We take out the meat grinder, set (assemble) on the table, convenient for the work of delicate male hands and small children's hands. We designate the front of work - peeled peppers and tomatoes cut into slices. All, having given an important strategic task, we go to the next room - to do a manicure, read a book, chat on the phone. As soon as you hear that the subordinates have coped with the task, come back - you are left with absolutely nonsense.

COOKING

Pour the twisted tomatoes and peppers into a large saucepan and put on fire. Bring to a boil, reduce the gas to a minimum and boil adjika for about 40 minutes.

SALT, SUGAR

Add sugar and salt and taste. Let's try again. We correct the taste and again carry out tasting (preferably with a slice of fresh "Borodinsky" and a couple of pieces of boiled pork). As soon as it seems to you that it would not hurt to add a little more salt, stop: just enough. As a rule, cooled adjika feels slightly saltier than hot.

VINEGAR, GARLIC. SUNSET

Banks sterilized? Did you boil the lids?

Then quickly pour in the vinegar, squeeze out the garlic, stir well and pour. Cover, roll up, and hide under a couple of blankets. A day later, the adjika can be transferred to the pantry, where it can be stored, taken out as needed.

It's all. Simple, isn't it? Especially playful. The output is about 6.5 liters.

That's how much homemade adjika is stored in my pantry, a product in demand!

What products can you make adjika at home?

By experimenting, you can add various ingredients to adjika:

- zucchini and eggplant;
- carrots and pumpkin;
- plums and cherry plums;
- beets and celery;
- apples and pears;
- mushrooms;
- green tomatoes;
- horseradish;
- chilli;
— onion;
- vegetable oil;
- nuts;
- as well as a wide variety of herbs and spices.

And from what do you make adjika?