There are many ways to make adjika from tomato. Recipes can be selected, depending on the level of mastery of the hostess, both quite simple and more complex. How to prepare the most delicious adjika from the Best recipes are collected in our article. But I want to note the fact that each of us has different taste preferences. Therefore, it is not necessary to assert that it is a workpiece prepared according to a certain recipe that is the most delicious. They are all to some extent the “tastiest.” And the choice is yours.

Adjika "Homeliness"

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

List of ingredients:

• about two kilograms of tomatoes;
• one kilogram of apples (unimportant grade);
• one kilogram of carrots;
• one hundred grams of hot pepper;
• one hundred fifty milliliters of vinegar;
• one hundred and 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 given to tomatoes, since they, interacting with seasonings, give an unusual taste. From this it follows that tomatoes must be neither green nor sluggish.

Cooking method. From pre-washed tomatoes, it is necessary to cut the stalks. Further, if the tomatoes are small, then they are cut into two parts, if large, then into four parts. The apples are peeled and the core removed. Carrots need to be washed and cleaned. Seeds are removed from sweet and bitter pepper. 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 stove. Adjika is boiled for 60 minutes, but it should be stirred constantly. Already at the end (about seven to ten minutes before the end) you need to add garlic, vinegar. After this, the dish is mixed again, boiled well and poured into jars.

Adjika with horseradish

Essential 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 (9% required).

Cooking method.  Tomatoes need to be washed and cut their stalks. The pepper is thoroughly washed, the seeds are removed, the peduncle 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, along with tomatoes, are passed through a meat grinder. Next, 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. It is best to store in the refrigerator on the lower shelf. As a rule, it turns out about 3 liters of adjika.

Adjika with garlic and tomatoes

The most delicious adjika made from tomato and garlic is suitable for both lovers of spicy (adding garlic) and people who do not like too sharp harvest.

Essential Ingredients:

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

Cooking method.  Initially, it is necessary to remove all seeds from bell pepper. Then the stalks are removed and the garlic is peeled. And only after performing all of the above actions, you can start washing all the vegetables. After that, Bulgarian and hot pepper 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 in the refrigerator again for further storage.

Adjika "Kiev"

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

Essential Ingredients:

• 5 kg of tomatoes (ripe);
• bell pepper (1 kg);
• sour apples (1 kg);
• carrot (1 kg);
• two tablespoons of salt;
• 2 cups sugar;
• black and red pepper (one tablespoon each);

First you need to wash all the vegetables. Pepper is cleaned from seeds and core is cut. Then the peel is removed from the tomatoes (to make it faster and easier to do this, it is recommended to pour the tomatoes with boiling water for five to seven minutes). After that, all the vegetables are chopped in a meat grinder. The resulting mass is added butter, sugar, salt, spices. Next, the resulting mixture is placed on the stove and cooked until the necessary density is obtained. After it, you immediately need to pour it into pre-prepared containers. Store best in a cool place - a 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 its taste.

Essential Ingredients:

• about 5 kilograms of tomatoes (ripe);
• 0.5-1 kilogram of garlic;
• 0.5 kilograms of bitter capsicum;
• salt (to taste).

Method of preparation: the vegetables need to be washed and cleaned of seeds and kernels. Garlic, peppers and tomatoes are ground in a meat grinder. Salt is added to the resulting mass. Then the dish should be left in an enameled bowl for a period of ten to fifteen days. This time is needed for Agika to ferment, and every day she needs to be stirred. It is important to remember that tomato juice should be drained before garlic and pepper are added to the dish. If this is not done, then adjika will seem under salted.

Adjika “Restless Sinner”

This recipe is perfect for lovers of "thrill" sensations. Having tried such adjika, everyone will appreciate its pepper.

Essential Ingredients:

• about 2 kilograms of tomatoes (red);
• twenty pieces of sweet pepper;
• ten to 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 (required 9%).

Cooking method. Before cooking this dish, you need to thoroughly rinse all the vegetables, and then rid them of seeds and stalks. After that, you need to chop the vegetables using a meat grinder or a 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 "Vigorous"

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

Products:

• 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, all seeds and stalks are removed, and then twisted 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 on prepared containers. You need to store in the refrigerator.

Adjika "Adjara"

Real adjika, which is made on the basis of such indispensable ingredients as hot red pepper and garlic. Naturally, for a variety of taste sensations, other vegetables and spices were added. It is not only tasty, but also healthy. Excessive consumption can be harmful to health.

Required Products:

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

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

Adjika "Home"

The recipe for the most delicious home adjika in this case is good because 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 "Home" will be the most delicious if you use vegetables grown in your garden to prepare it. So, the list of products:

• 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.  The vegetables must be washed under cold water, and then peeled from seeds, core and peel. Then everything is grinded in a meat grinder, including pepper seeds. After that, salt, vinegar, sugar and pre-ground garlic cloves are added. Having mixed everything, it is necessary to let the resulting mixture brew for exactly 50 minutes. not necessary. After time, you can safely bottle adjika.

Reflecting on the question, what is the tastiest adjika, it is necessary to remember the fact that the taste qualities of the workpiece prepared by you completely and completely depend on the number of proportions of seasonings and auxiliary ingredients. When preparing it, you can safely show your imagination and add something from yourself to the existing recipe. If the experiment was a success, then the next time you can harvest a large number of jars with tasty and healthy adjika.

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

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

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

Ingredients:

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

Adjika from tomatoes and peppers for the winter - recipe

Wash bell peppers, tomatoes and hot chili peppers. Pods of bell pepper cut lengthwise into two parts.

Cut the seed roller and tail. Rinse the halves of the pepper under running water. Prepare hot pepper pods in the same way.

Peel the cloves of garlic.

Cut the tomatoes into four parts.

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

Pour the base for adjika into the pan.

Cook the adjika over low heat for 30 minutes. During cooking, adjika must be mixed to avoid burning to the bottom of the pan. After this time adjika salt.

Pour in sugar.

Add sunflower oil.

Pour in table vinegar.

For a more saturated adjika color and add dry paprika.

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

Adjika from tomatoes and peppers for the winter. Photo

As you know, the real adjika came to us from Georgia itself, which is a dense and quite sharp mass. It is prepared from vegetables such as sweet peppers and chili, with the addition of certain spices. But cooked in Russia, it does not much resemble the traditional one, because in its composition, the main ingredient is tomatoes.

Of course, they cook it each in their own way, include onion, carrots, walnuts, green apple, horseradish, and so on. Personally, I like to cook this preparation according to my grandmother’s recipe, as well as because it is my favorite. Necessarily its composition includes fresh meaty tomatoes and sweet peppers, due to which raw adjika comes out very aromatic and tasty. It must be stored in the refrigerator, in small jars. Of course, boiled adjika is also common among us, which, unlike raw, needs to be rolled up in jars.

So, in today's article, we will consider recipes for home adjika, which turns out to be really delicious and fragrant. Just grab, cook and try it yourself! Well, if the topic of canning has already come, then you will definitely like it!

Adjika, cooked without cooking, is quite hot and paste-like. This is a red-orange seasoning with salt, various herbs and garlic. In principle, it’s not difficult to cook it, despite this, it can easily complement many dishes.

Ingredients:

• Tomatoes - 2 kg
• bulgarian pepper - 0.5 kg
• chili pepper - 3 pcs.
• garlic - 5 heads
• sugar - 1.5 cups
• hops suneli - 1 tsp
• vinegar 9% - 1/2 cup
• salt to taste.

Cooking method:

First of all, we wash all the vegetables in the water. With bell pepper and chili, we remove the stem, and leave the seeds, cut together with tomatoes in medium pieces. Peel the garlic and grind all the chopped vegetables with a blender or meat grinder.

Now we shift the finished adjika into clean jars, close the lids and put away to be stored in the refrigerator. Such a completely uncomplicated way of cooking adjika, without cooking.

  How to cook adjika with horseradish at home

Properly cooked spicy appetizer, goes well with many side dishes. It is prepared from ingredients such as: tomatoes, horseradish and garlic. It is very easy to cook.

Ingredients:

• Tomatoes - 2.5 kg
• sweet pepper - 1 kg
• chili pepper - 3 pcs.
• horseradish root - 4 pcs.
• garlic - 3 heads
• vinegar - 1.5 tbsp. l
• vegetable oil - 1 tbsp. l
• sugar - 2 tbsp. l
• salt to taste.

Cooking method:

We wash all the vegetables in running water. We remove the stalk from sweet pepper and chili, leave the seeds, they do not need to be removed. Twist in a meat grinder: tomatoes, sweet pepper and chili, peeled garlic and horseradish.

Then add the vinegar, vegetable oil, sugar, salt to the twisted mass to taste and mix everything well. We pour the resulting mass into sterilized jars, cover with lids and put it in the refrigerator for storage.

Cook and eat for health!

  How to cook adjika with apples

On the table, this workpiece with the addition of apples is best served chilled. It is perfect for both first and second courses, and even simple sandwiches.

Ingredients:

• Tomatoes - 1 kg
• onions - 200 gr
• apples - 200 gr
• bulgarian pepper - 400 gr
• garlic - 100 gr
• sunflower oil - 150 ml
• bitter pepper - 2 pcs.
• vinegar 9% - 2 tbsp. l
• sugar - 2 tbsp. l
• salt to taste.

Cooking method:

We wash all vegetables except garlic, peel and cut into fairly large pieces.

After the contents of the pan boil, reduce the fire to a slow and cook for one hour. After this time, add the garlic passed through the press, salt, sugar, vinegar and continue to boil for another 1 hour.

Now we transfer hot adjika to the sterilized jars, twist the cap with scalded boiling water and leave it to cool completely.

From these ingredients, I got, like, three jars of 480 ml each.

  Homemade adjika with tomatoes and garlic, without bell pepper

If you suddenly decided to make adjika, but for some reason you did not find bell pepper, do not be discouraged. After all, this workpiece can be cooked without it. Of course, the taste will be slightly different, but the cooking process will be easier.

Ingredients:

• Tomatoes - 1.5 kg
• bitter red pepper - 400 gr
• garlic - 300 gr
• vinegar - 2 tablespoons
• hops-suneli - 1 tbsp. l
• coriander - 1 tbsp. l
• dill - 1 tbsp. l
• salt to taste.

Cooking method:

We wash the tomatoes in water and cut into medium slices. Then twist them together with peeled garlic and bitter pepper along with the seeds in a meat grinder. Then we transfer the whole mass to a large pan, pour all the necessary spices into it, pour in the vinegar and add salt to taste.

We put it on a slow fire, stirring, bring to a boil and put it on sterilized jars, wrap it with lids, and leave it to cool completely.

After adjika in the banks has completely cooled, we remove them for storage in the refrigerator.

  A simple recipe for home adjika without preservation (video)

Bon Appetit!!!

You probably know a variety of adjika recipes - from a mild, delicate taste to a sharp vigorous one that grabs your tongue. Each recipe has many admirers, but most still love adjika just for its pungent spicy taste. Such adjika is incredibly good with meat and fish dishes, it also harmonizes with vegetables, rice and pasta.

In general, if you want a familiar dish to sparkle with new colors, add home-made aromatic adjika to it. Even the taste of borsch and soup is noticeably enriched thanks to this seasoning. Do not forget that adjika has a number of useful properties: it stimulates appetite, improves digestion, kills viruses and strengthens the protective properties of the body. This article will tell you how to make a sharp adjika at home so as to enthrall everyone around you. Believe me, the proposed recipes will tell everyone about your culinary talents and will cause a lot of positive emotions. In addition, we will tell you some secrets and subtleties:

1. The basis of real hot adjika is always made up of 3 components: fresh hot pepper, coarse salt and garlic, preferably burning with a purple tint.
2. The taste and aroma of adjika depends on additional ingredients and spices. This spicy seasoning goes well with marjoram, bay leaf, thyme, zira, saffron, basil and dill.
3. Grind all the adjika components to a pasty state. A blender, a meat grinder and a mortar are suitable for this purpose.
4. To get a richer flavor and aroma, spices should be fried in a pan. Thanks to this, they secrete essential oils and make the taste of your adjika simply extraordinary.

  Spicy adjika with garlic

Required Products:

• hot pepper - 10 pcs.
• garlic - 1 head
• zira - 1 tbsp. a spoon
• salt - 2 tbsp. spoons
• dill seeds - 10 g
• coriander seeds - 2 tbsp. spoons

In a blender, grind peeled garlic and pepper without seeds and tails. In a dry frying pan, fry coriander and zira, making sure that they do not burn. When a rich aroma appears, immediately remove the spices from the pan and crush in a mortar with dill seeds. Combine the resulting mixture with hot pepper-garlic mass, add salt and season your favorite dishes with adjika. Note that during the first two days, adjika will have a very sharp taste, but then it will become softer. Store in a refrigerator in a clean glass container.

  Sharp green adjika

This spicy and aromatic adjika perfectly complements the taste of the first dishes, and is especially suitable for kharcho and borsch.

Ingredients:

• hot green pepper - 800 g
• salt - 2 tables. spoons
• dill - 1 bunch
• purple basil - 30 g
• cilantro - 50 g
• garlic - 12 cloves
• whole coriander seeds - 20 g

Through a meat grinder we pass dill, basil, pepper, garlic and cilantro. Crush coriander in a mortar or grind in a blender, add salt to the mixture, mix thoroughly. We spread adjika in prepared jars, which henceforth should be stored only in the refrigerator.

  Spicy adjika with tomato paste

This adjika recipe perfectly complements the taste of boiled pork, pasta and potatoes.

Components:

Pass sweet and hot peppers through a meat grinder or combine, then do the same with garlic and chopped herbs. Mix everything until smooth with tomato paste. We heat the coriander, marjoram and paprika in a pan, then crush and add to adjika with salt, store in the refrigerator for several days.

  Spicy raw adjika

This adjika is suitable for any dish, you can even just spread it with a thin layer on bread or pita bread. The main thing is to take ripe and fleshy peppers, on which the taste of seasoning depends entirely.

Components:

• bitter pepper - 1 kg
• salt - 2 tables. spoons
• sweet pepper - 700 g
• garlic - 300 g
• dried basil - 5 g
• bay leaf - 0.5 tsp

We grind all the adjika components in a meat grinder, add salt, basil and ground bay leaves, put them in banks that can be stored in the refrigerator for 5-7 days.

Among spicy and spicy seasonings adjika takes one of the leading positions. It belongs to the Caucasian cuisine, known for its love of hot appetizers. Traditional adjika has the simplest composition: it includes only hot pepper, salt and herbs. Moreover, so much salt is added that the finished seasoning can be stored for a long time even under not very favorable conditions. However, today the presence in each house of a refrigerator has allowed us to slightly deviate from tradition and make adjika less salty, but just as burning and fragrant. It is clear that seasoning made from only one hot pepper cannot serve as an independent snack, so the classic adjika recipe has undergone significant changes. Among homemade adjika recipes, popular ones include the use of sweet pepper, tomatoes, other vegetables, as well as fruits. Moreover, the hostesses give preference to variations that make it possible to prepare adjika for the winter.

Cooking features

A variety of recipes for home adjika makes feasible its preparation, including for the winter, even for inexperienced housewives. However, the advice of experienced culinary experts may come in handy.

• For traditional adjika, you need to choose the sharpest varieties of pepper, and before chopping it can be slightly dried.
• Seeds are the sharpest in pepper. If you want to get an appetizer with a slightly milder taste, it is better to remove them.
• If you fry the spices before adding them to a snack in a dry pan, adjika will have a more intense flavor.
• Processing a large amount of hot pepper, you can get a burn. Therefore, you need to work by protecting your hands with disposable gloves. To prevent pepper vapors from causing respiratory irritation, peeling peppers is best in cool water.
• For the preparation of adjika according to any of the recipes, it is desirable to use enameled containers and wooden spoons. You can replace them with stainless steel dishes, but not with aluminum. Pepper has a lot of vitamin C, and ascorbic acid can react with aluminum, which, when oxidized, releases harmful substances.
• Most popular homejika recipes include tomatoes. Before use, they must be peeled off. This is easy to do if, after cutting the tomatoes crosswise, dip them in boiling water for a couple of minutes. After such a manipulation, the tomatoes need only be cooled by transferring the slotted spoon to a basin of cold water, and then remove the skin from them, pulling it by the tips around the incision.
• Whether to chop tomatoes before mixing with the rest of the ingredients is a moot point. Most recipes involve chopping them with a meat grinder or blender. However, some housewives prefer slices of tomatoes in adjika. In this case, it is enough to cut them into medium-sized pieces of arbitrary shape.
• If adjika is prepared for the winter, it must be laid out in sterilized cans, regardless of what temperature the snack will be stored at. Banks must also be sealed. To do this, use either metal covers rolled with a special key, or screw. Lids must be boiled before use.

Classic adjika recipe

Composition (0.5 L):

• hot peppers - 1 kg;
• garlic (optional) - 1 head;
• cilantro - 20 g;
• dill - 10 g;
• basil - 10 g;
• savory - 10 g;
• salt - 40 g;
• pomegranate juice (optional) - until the desired consistency is obtained.

Cooking method:

• Wash and dry the pepper. In the Caucasus it is laid out for this in a well-ventilated place and wait 2-3 days. You can do the same or use the oven to speed up the process.
• In peppers, cut the stalk - they are not needed.
• Cut the pepper into small pieces. For an authentic taste, it is best not to remove the seeds.
• Peel the garlic, cut each clove into several pieces.
• Chop the greens finely.
• Divide all products into several parts, not necessarily equal.
• Put one part of each product, add part of the salt and grind everything with a pestle. To prepare real Caucasian adjika, you need to grind the ingredients in the indicated way, otherwise the consistency of adjika will not be exactly the same as that of traditional Caucasian seasoning.
• Grind the remaining products in parts in the same way.
• Mix everything, if desired, dilute to the desired consistency with pomegranate juice or table wine.

It remains to put adjika in clean jars, close them tightly and put them in the refrigerator - heat treatment of products with a classic adjika recipe is not provided. You can store it for a long time, at least all winter, but only in the refrigerator.

Adapted Caucasian adjika recipe

Composition (0.5 L):

• hot peppers - 0.3 kg;
• sweet pepper - 0.7 kg;
• garlic - 1 head;
• cilantro - 50 g;
• purple basil - 20 g;
• salt - 40 g.

Cooking method:

• Wash the peppers. Blot them with napkins. Cut the stems. Cut the fruits along and remove the seeds from them. Cut into small pieces. You need to do this with all varieties of pepper: both hot and Bulgarian.
• Grind both types of pepper with a blender. It is acceptable to use a meat grinder, but it should be borne in mind that in this case adjika will have a rougher consistency.
• Finely chop the cilantro and basil with a knife.
• Peel the garlic cloves and chop them in the same way as pepper.
• Mix pepper with garlic and salt. Stir until salt dissolves.
• Add chopped greens, mix.
• Sterilize jars with a small capacity (you can use baby food jars) and lids for them.
• Put adjika on the banks, seal and put in the refrigerator.

Caucasian adjika can be used as a seasoning right away, but it’s better to let it brew for 30–40 days - gourmets say that in this case it will be tastier.

Georgian Adjika with walnuts

Composition (0.65–0.75 L):

• bell pepper - 0.75 kg;
• walnut kernels - 0.25 kg;
• garlic - 1 head;
• chili pepper - 3 pcs.;
• suneli hops - 10 g;
• cinnamon - pinch;
• salt - 40 g;
• coriander - 10 g.

Cooking method:

• Wash the peppers, peel them from the seeds and, cutting into pieces, turn through a meat grinder.
• Do the same with garlic and walnuts.
• Combine the mashed peppers with the nut-garlic mass. Stir with a blender to get a more fluid consistency.
• Add spices and salt. Stir again using a mixer or blender. Stir for at least 5 minutes, otherwise the salt may not have time to dissolve.

It remains to pour adjika into sterilized bottles, screw them and put them in the refrigerator for storage.

Adjika in Armenian

Composition (3 l):

• tomatoes - 3 kg;
• hot pepper - 0.25 kg;
• garlic - 0.5 kg;
• salt - 20 g.

Cooking method:

• Wash, pour boiling water over tomatoes and peel. Cut into pieces and beat with a blender.
• Salt the tomato puree and mix well.
• Prepare the garlic and pepper, chop them with a meat grinder and mix with the tomato mass. It is important to salt the tomatoes before adding other ingredients, otherwise then they will be almost tasteless.
• Place the resulting mixture in an enamel container and leave for 2 weeks in a cool place. Stir it daily.
• After 10-14 days, pour adjika into glass jars, close them tightly and refrigerate.

Do not worry that the tomatoes turn sour - if you do everything right, this will not happen.

Adjika with horseradish for the winter

Composition (4.5–5 L):

• tomatoes - 2 kg;
• sweet pepper - 2 kg;
• hot pepper - 1.5 kg;
• garlic - 100 g;
• horseradish roots - 100 g;
• sugar - 20 g;
• salt - 40 g;
• table vinegar (9 percent) - 100 ml.

Cooking method:

• Wash and pat the vegetables with a towel.
• Peel the horseradish.
• Remove the seeds from the peppers, cut the peppers in pieces.
• Peel tomatoes, boiling water. Cut each into 6–8 pieces.
• Turn all the vegetables with horseradish through a meat grinder, mix with salt and sugar.
• Place the pot of vegetables on low heat, cook them for 5 minutes, stirring to dissolve the salt and sugar. Leave for 2-3 days in a dark, cool place to insist.
• After the specified time, pour in the vinegar, mix.

After this, adjika should be laid out in prepared jars, close them tightly and put away in the cold, for example, in the refrigerator. Adjika cooked according to this recipe can be left for the winter, but only in a cool place.

Homemade adjika with apples for the winter

Composition (3 l):

• tomatoes - 3 kg;
• sweet pepper - 1 kg;
• sour apples - 0.5 kg;
• carrots - 0.2 kg;
• garlic - 0.2 kg;
• hot pepper - 0.2 kg;
• vegetable oil - 0.25 l;
• salt - 60 g.

Cooking method:

• Pour the tomatoes over boiling water, peel and cut into small pieces, put on the bottom of a spacious enameled pan.
• Wash the apples, cut the core. If desired, you can clean them, but this is not necessary. Turn the apples through a meat grinder or chop in another way. For example, you can just rub them.
• Remove the stalks and seeds from the peppers, chop them with a blender or meat grinder.
• Peel and grate the carrots finely.
• Crush the garlic with a hand press or chop in any other way.
• Combine all the ingredients by pouring oil in them and adding salt, with chopped tomatoes.
• Put the pot on the fire and cook for 2 hours. During this time, the volume of the snack will decrease significantly, but it will have a more intense taste. Stir it constantly so that it does not burn.
• Sterilize the jars and fill them with adjika. Cork.

Adjika cooked according to this recipe can be stored at room temperature, so many housewives prefer to cook it.

Adjika is one of the sharpest snacks that are prepared for the winter. Cooked according to the traditional adjika recipe serves as a seasoning. Adjika, which is dominated by tomatoes, is used as a sauce or even as an independent snack.