It is a spicy and aromatic seasoning that stimulates the appetite and gives a piquant flavor to various dishes, it has a pasty consistency, usually red (but can be green). It contains: red or green hot peppers, garlic, herbs, walnuts and salt. Adjika is used with fried meat, poultry, and many other dishes (some gourmets prefer the combination of melon with adjika).

Due to the wide popularity, the recipes have become very diverse and sometimes very different from the classic:

• Red hot adjika - aparpyldzhika - composition: paprika - 500 g, garlic - 6-8 cloves, coriander seeds - 15 g, dill - 10 g, basil - 10 g and savory - 10 g, salt and nuts to taste. It is used for cooking vegetable, meat and fish dishes.
• Green adjika - akhushuadzhika - composition: a large amount of green herbs - spicy herbs (cilantro, mint, dill, savory, basil) - 500 g, salt and green pepper - to taste. It is mainly used as a seasoning for dairy products.

So, for example, tomatoes are not part of the traditional adjika, but still some sauces are called "adjika" for their similarity and pungency.

In the process of preparing adjika, you can experiment and add apples, tomatoes, carrots to your taste, based on the basic ingredients.

HOW TO PREPARE ADZHIKA

Adjika is an Abkhaz spicy snack that has become popular with many Russian housewives. Tomatoes are one of the main ingredients in Russian cuisine in the preparation of adjika, but few people know that cooking adjika at home according to the classic recipe does not involve the use of tomatoes.

The word "adjika" in the Abkhaz language means "salt". We owe the emergence of the recipe for this seasoning to the Abkhaz shepherds. When they took their flocks of sheep to new pastures with young grass in the mountains, so that their sheep would gain weight faster, they gave them salt. However, salt in those days was expensive because it was not available in the same way as it is now. Therefore, the shepherds resorted to stealing salt, and to prevent this, the owners added hot peppers to the salt.

But enterprising shepherds found a way out. By adding some herbs, garlic and various spices to this salt, the shepherds got an excellent spicy mixture. The resulting mixture began to be called "apyrpyl-dzhika", which in Abkhaz means "pepper salt" or "ajiktsattsa" - "salt rubbed with something". It is this spicy snack that is called adjika in the world.

The classic recipe for making adjika involves the use of only pepper, salt and garlic. This spicy appetizer is an integral part of the table of any Abkhazian. The true process of making adjika has come down to us through many centuries.

On a special flat stone called a grater (ahaya), salt, pepper and garlic are thoroughly and for a long time rubbed. As a result of this process, an adzhic mixture is obtained, which in its appearance resembles butter. This adjika is called "Abkhazian butter". This "oil" was prepared on the basis of smoked pepper and constituted the main part of the provisions of a warrior, sailor or hunter.

Nowadays, the classic recipe for making adjika has been slightly simplified. Instead of a grater, a regular blender, mixer or meat grinder is used, and not smoked peppers are used, but fresh.

To prepare spicy or "male" adjika, you will need 1 kg of hot paprika, ¾ glass of salt (preferably coarsely ground), 0.5 kg of garlic and 0.5 cups of various spices - hops - suneli, coriander, dill.

The use of garlic and hot peppers provides the pungency of the adjika. When preparing such adjika, you need to be very careful. To protect your hands and eyes from external burns, rubber gloves should be used and a plastic bag should be used to collect the contents. One can only guess how such a mixture affects the walls of the gastric mucosa.

Naturally, such adjika can only be used by people with excellent physical health. Therefore, the classic recipe can be slightly modified to soften the taste. For this, part of the hot pepper can be replaced with sweet Bulgarian. The ratio may be different, the ideal recipe is 800 g of Bulgarian and 200 g of hot pepper. This is certainly not a classic recipe, but adjika will not come out so spicy either.

Pepper is peeled, seeds and stalks are removed, washed, and then ground in a blender or meat grinder. Grind garlic and spices, then combine everything and add salt. Herbs (parsley, dill, cilantro, or regan) can be added to taste. Ideally, the resulting mixture should be smooth and thick.

Today homemade adjika recipes many, and each mistress has his own. What they just don't add to it: tomatoes, carrots, apples, zucchini, onions, bell peppers, horseradish, eggplant, walnuts and vegetable oil. It is clear that such recipes are far from traditional.

We bring to your attention the most common and one of the most successful recipes for making adjika at home, the so-called "female adjika". Such adjika turns out to be very tasty, tender and piquant, and can serve as an independent dish, and not only as a seasoning for meat and vegetables.

COOKING ADJIKA. ADJIKA FROM TOMATOES

To prepare it, you will need 2.5 kg of fresh tomatoes, which, if desired, can be replaced with 3 liters of tomato juice, 1 kg each of carrots, bell peppers and sweet apples, 3 pieces of hot peppers. All vegetables and apples should be washed well, then peeled and minced three times. The resulting mixture is boiled for an hour, while stirring occasionally. 5 minutes before the end of the cooking process, add 200 g of garlic, 150 g each of sugar and sunflower oil, 150 ml of 9% vinegar, a quarter glass of coarse salt. Mix everything thoroughly, bring to a boil and turn off. The resulting mixture is poured into sterilized jars and rolled up for the winter.

According to this recipe, adjika comes out tender, vitamin and beautiful. It is used as a snack sauce for meat dishes, fish, chicken, potatoes, pasta. It can also be used to grease bread like butter. If you do not like spicy adjika, then when cooking it, you should reduce the amount of garlic and paprika.

• 04 September 2009, 20:25
• 1400866

Hot pepper and garlic, which is usually cooked in Abkhazia. But over time, the meaning of this word has slightly distorted. Many people cook the dish according to their own recipes, which are far from the original. Tomatoes or tomatoes are never added to real adjika. It contains basil, saffron, coriander and many herbs. These are the aromas of Abkhazia. The seasoning can be called spicy. We will discuss the adjika recipe in this article.

Few facts

Despite the absence of tomatoes, the color of adjika is red due to the large amount of hot pepper. But there is another kind of this seasoning. This is a green adjika. It is prepared in Abkhazia from herbs and herbs. But today they make a seasoning with tomatoes, bell peppers, apples and other ingredients and call it adjika. The main thing is that it must be sharp. The adjika recipe can be classic or with additions, but it is still a delicious seasoning.

Real adjika

How is spicy prepared? The recipe is very simple. We take 1 kilogram 200 grams of walnuts, three quarters of a tablespoon. salt, three large tablespoons of coriander seeds (ground), a bunch of parsley and cilantro each and 300 grams of garlic. We wash the pepper and remove the seeds. Hands after such work will simply burn, so it is better to use gloves. Then we pass the pepper through a meat grinder. We do the same with walnuts and garlic. The greens must be strongly chopped with a knife. Now we mix all the ingredients and add salt and ground coriander to them. The mixture turns out to be very spicy. The adjika recipe does not involve cooking. We leave this mixture on the table for three days, stirring occasionally. Then we put it in jars and put it in the refrigerator.

Moderately spicy adjika

And now the option of preparing this dish, but in a completely different way. This, of course, is a departure from the classics, but also delicious. Take five kilograms of tomatoes, half a kilogram of onions, apples, carrots and bell peppers, 300 grams of garlic, two large tablespoons of salt, three tablespoons of sugar, a glass of vegetable oil and a bunch of fresh parsley. First, prepare the vegetables by rinsing them thoroughly. Then we cut all the components of the adjika into large pieces. Now they need to be thoroughly crushed. For this we use any convenient technique (meat grinder, blender, etc.). Put the mixture in a saucepan and add salt, sugar and vegetable oil. within 1.5 hours. Make the fire small and stir the mass constantly. Put the finished dish in clean jars and close the lids. The appetizer is moderately spicy. Adjika recipe does not contain hot peppers, but it can be added.

Very spicy adjika

We take 1 kilogram of hot pepper, half a kilogram of garlic, 500 grams of fresh cilantro, 20 grams of fresh dill and basil. We clean the pepper from seeds and lay out to dry. It should become jerky. After that, grind it in a meat grinder along with garlic. Cut the greens with a knife. You can take more coriander seeds and grind them in a mortar. Now combine all the ingredients and add a glass of salt. We mix everything. This is a real spicy Abkhazian recipe. Store it in the refrigerator.

Adjika for the winter the best adjika recipes from zucchini, tomato and garlic. How to cook the most delicious homemade adjika to pamper your family with fresh, fragrant seasoning from ripe vegetables filled with the summer sun for the whole winter. A spicy, spicy adjika for the winter, using step-by-step recipes with a photo, can be prepared at home by both an experienced hostess and a novice keeper of the hearth.

Adjika for the winter the best recipes for different types of adjika

A real Abkhazian or Georgian spicy and aromatic seasoning with a refined and recognizable taste of tomatoes and / or pepper can be prepared for the winter according to a variety of recipes. Such an unusual pasta with the addition of spices and herbs will make the taste of many dishes more expressive and interesting. There are many 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 delicious tomato adjika prepared for the winter? The best recipes are collected in our article. But I would like to note the fact that each of us has different taste preferences. Therefore, it is not necessary to assert that it is the preparation prepared according to a certain recipe that is the most delicious. They are all to some extent "the tastiest." And the choice is yours. A fragrant sauce with a pasty consistency, usually red in color, characterized by pungency and piquancy, is usually called adjika.

Adjika for the winter the best cooking recipes

Adjika is the national seasoning of the Abkhaz cuisine. This is very ancient and famous, one of the best dishes that the culinary traditions of the Caucasus have presented to us. According to the classic recipe, adjika was prepared from dried hot peppers, grated with salt, garlic and coriander seeds.

And for Georgian cuisine, the use of cilantro is typical. Nowadays, the classic composition of adjika has undergone many changes. What is not added to it: tomatoes, eggplants, carrots, zucchini, apples, walnuts.

The best adzhika recipes - preparations for the winter

In some adzhika recipes, you can find pumpkin, beets, mushrooms, plums, gooseberries, chokeberries. Each hostess adds something different. One thing is invariably in adjika - its pungent taste. The combination of hot peppers with tomatoes and other ingredients allows you to create an unusual adjika, which can be either slightly sour or have a slight sweetness.

The best recipes listed below will help to prepare an original adjika with any taste. Simple instructions with photos and videos will be useful for preparing delicious snacks for the winter. Translated from the Abkhazian "adjika" means "salt".

Adjika home -
recipe for the most delicious homemade adjika

According to legend, adjika was "invented" by Abkhaz shepherds, who walked numerous flocks of sheep in the mountain valleys. To increase their appetite, the sheep were given salt - as a result, the animals consumed more feed and gained weight better. However, in those days, the cost of salt was too high and they tried to use it sparingly.

Allocating this "miraculous" remedy to the shepherds, the owners of the sheep went for a trick - they added pepper to the salt. True, resourceful shepherds began to mix "pepper salt" with various spices and herbs, getting a hot seasoning for their daily food - adjika.

Adjika from tomato and garlic - a classic recipe

Ingredients:

• Red bell pepper - 1 kg.;
• Garlic - 1 medium head;
• Carrots - 3 pcs.;
• Tomatoes - 1 kg.;
• Bitter pepper - 3 pcs.;
• Apple - 1 pc.;
• Bow - 1 large head;
• Salt - to taste (or 2 teaspoons);
• Condiments optional - dill, cilantro, parsley.

Cooking method:

1. Wash and peel vegetables well;
2. Twist everything in a meat grinder. Twist the tomatoes together with the peel (do not peel);
3. When the vegetables are twisted, transfer them to a deep frying pan. If there is no such deep frying pan, you can cook in a saucepan or in a cauldron;
4. Mix the whole mass well and bring to a boil;
5. As soon as the adjika boils, we reduce the heat under a frying pan and simmer over low heat until the mass thickens, about 40 minutes;
6. As the mass becomes thick, spread the adjika on sterilized jars and screw the lid on. Our preparation of adjika for the winter, the best recipes are ready. Bon Appetit!

Today, homemade adjika is made from tomatoes and sweet bell peppers, adding ingredients such as apples, carrots, garlic, hot peppers, and herbs to the sauce. In fact, there are many varieties of adjika, you can even cook it from zucchini.

Most of the modifications to the adjika recipe are associated with the desire to diversify the taste and with the need to store spicy adjika at home. Spicy homemade adjika is considered the best seasoning for meat for a reason.

Adjika - adjika recipes at home

You can prepare such an appetizer in different ways and with different ingredients, which will determine its taste. For example, fresh and spicy adjika is obtained without boiling. For its preparation, tomatoes, bell peppers, apples are often used. With nuts, you can make a classic adjika with a pleasant aroma.

But with cooking, each housewife can easily prepare a snack that will be stored for as long as possible. Such a delicious adjika for the winter, the best recipes can be prepared according to one of the recipes below. This recipe for homemade adjika is the most delicious, because homemade adjika turns out to be tender, beautiful and very useful.

For seaming, it is better to take small jars, since this is more a hot sauce, and you will not eat a lot of it. In total, the finished adjika turns out to be about 1.5 liters. And in winter she goes for a sweet soul! Spicy adjika is very good for buckwheat, rice, pasta. It can be served with cutlets or simply spread on bread.

Video recipe "Adjika for the winter"

Adjika from tomato and garlic without cooking

The secret of this dish is the lack of cooking. Therefore, the taste is incredibly rich and spicy. Even if such adjika is frozen, the result will be excellent. This recipe will make about 2 liters of adjika.

Ingredients:

• Sweet pepper - 2 pcs.;
• Horseradish root - amount to taste;
• Adjika dry - 1 tbsp;
• Tomatoes - 1.5 kg.;
• Chili pepper - 2 pods;
• Garlic - 3 heads;
• Vinegar - 1/4 cup;
• Sugar - 100 g;
• Salt - 50 g.

Cooking method:

1. Prepare all vegetables: rinse, peel, remove seeds and stalks, cut into portions convenient for processing;
2. Pass all products through a meat grinder;
3. If you want to get an incredibly hot adjika, do not remove the seeds from hot pepper and process them with them;
4. Add spices, sugar, dry adjika and mix thoroughly;
5. Leave for 15-20 minutes to completely dissolve sugar and salt;
6. Pour into pre-prepared jars;
7. Place in a cool place for future storage. We think our article "Adjika for the winter the best recipes" helped you in preparing this wonderful dish. Bon Appetit!

If desired, you can refuse to add vinegar. In this case, adjika must be stored in the freezer.

Not everyone knows that adzhika recipes for the winter are very diverse, including, without tomatoes, according to the classic recipe, like a raw appetizer, from red pepper in Armenian style, boiled with carrots, from pepper with horseradish, with garlic and even with nuts ... And to make it easy and simple to cook, read the article with all the tips and tricky hints. Simple homemade adjika for the winter is made from tomatoes, garlic and pepper.

Adjika from zucchini for the winter - the best cooking recipes

More complex recipes for harvesting include apples, horseradish, carrots, onions, and even eggplant. To enhance the taste, in addition to salt and sugar, vinegar and vegetable oil are used, and pronounced pungency and pungency are added with Georgian spices, ground chili or cayenne pepper powder.

The dish is prepared in two ways: raw (without boiling) and traditional (with long boiling of the product). In both versions, adjika turns out to be juicy, rich, fragrant, it is perfectly stored until the winter cold and makes everyone who tried it say: "You will lick your fingers", so adjika for the winter the best recipes are always with you

Adjika for the winter in Abkhazian - the best recipe

There is a version that adjika was invented in Abkhazia, so we share their recipe for making a delicious sauce.

Ingredients:

• Garlic - 1.5 heads;
• Hot peppers - 30 medium pieces;
• Zira - 2 tablespoons;
• Coriander seeds - 4 tablespoons;
• Utskho-suneli - 2 tbsp;
• Dill seeds - 1 tbsp;
• Salt - 1.5 tablespoons

Cooking method:

1. Peel off the tails and seeds from the pepper. Cut into large pieces. Prepare the garlic;
2. Put everything in a blender or meat grinder and grind to a pasty mass;
3. Place a dry skillet on the stove, bring it to a warm state and put the coriander seeds in it first, then add the cumin. Make sure that they do not burn, stir constantly. As soon as a pleasant rich aroma appears, remove from the stove and pour into another container;
4. After cooling, grind the dill and utskho-suneli seeds in a coffee grinder (10-15 seconds) or in a mortar. Pour the resulting mixture into chopped pepper and garlic, salt and mix thoroughly. Bon appetit and thank you for reading the article entitled "Adjika for the winter the best recipes"!

Fresh adjika will be especially hot for several days, but do not be alarmed, then it will become a little softer. Season your favorite dishes with spicy adjika, because adjika for the winter the best recipes are now always at hand.

According to the classic cooking recipe, in addition to tomatoes, adjika contains carrots, garlic, sweet and hot peppers. Only sugar, salt and vinegar act as flavor enhancers, and vegetable oil gives the consistency a pleasant density and thickness.

Adjika is an Abkhaz and Georgian spicy seasoning with the consistency of a thick paste, which includes ground red pepper, cilantro, herbs, dill, garlic, grated walnut kernels and salt.

Adjika from zucchini with apples for the winter

Ingredients:

• Carrots - 0.5 kg.;
• Zucchini - 2.5 kg.;
• Garlic - 3 large heads;
• Sweet Bulgarian pepper, preferably red - 7 pcs.
• Sweet and sour apples - 6 pcs.;
• Vegetable oil - 1 glass;
• Sugar - 4 tablespoons;
• Dill - a small bunch;
• Garlic - 3 heads;
• Parsley - a small bunch;
• Vinegar 9% - 100 ml.;
• Bitter paprika - 6 pcs.;
• Salt - 2 tablespoons

Cooking method:

1. Rinse glass jars and metal lids for them with soda and sterilize;
2. Rinse and peel the vegetables well, depending on their type. Cut the apples into 4 wedges and remove seeds and partitions. Cut off the stalk of the capsicum, and leave the seeds with internal partitions. The fact is that it is the seeds and internal partitions in the peppers that give the brightness of taste and pungency;
3. Grind all vegetables with a meat grinder and pour the entire volume into a large saucepan. Bring to light bubbling and simmer, stirring occasionally, for about 1 hour;
4. Remove the husk and protective skin from the garlic, pass through a press, finely chop the dill and parsley with a knife and add to the stewed vegetable mixture, continue to simmer for another 10 minutes;
5. When the taste and aroma of all the ingredients are qualitatively mixed during the boil, you can already add sugar, vegetable oil, salt and vinegar. Stir and let it boil for a couple of minutes. Put adjika with zucchini in prepared jars, directly from a boiling pan. Roll up lids;
6. Turn the jars with spicy adjika from zucchini with the lids down, wrap them tightly with a warm blanket and wait until they cool completely. Transfer the blanks for the winter to a storage location that should be cool, dark and dry. Bon Appetit!

Adjika from zucchini is completely ready for use for the winter just in time for the real cold. During the cold season, there is no better dinner than a frying pan of steaming potatoes with mushrooms, and in the center of the table there is a spicy adjika from zucchini for the winter.

Adjika from zucchini - recipe

Spicy aromatic adjika can be prepared not only in the classical way - from hot and sweet peppers, tomatoes and garlic, but also on the basis of ordinary zucchini. This vegetable is unique: with an amazing bouquet of useful properties, it has a neutral taste and smell, which means it can be easily combined with almost all vegetables, spices, herbs and even fruits.

Any housewife can cook delicious, aromatic adjika from zucchini. No special skill is required: a grater, a saucepan and the simplest set of ingredients for this sauce are in every kitchen. To prepare adjika, all vegetables and herbs from a specific recipe should be chopped, mixed, seasoned with salt, garlic, sugar, seasoned with oil, vinegar and boiled.

Classic video recipe "Adjika from tomato and garlic"

If you add different ingredients to a basic squash, tomato, and garlic recipe, you can achieve different flavors. You can make adjika from zucchini softer or sharper, give it a classic or piquant aroma, experiment with consistency and color.

Adjika from zucchini can be an independent vegetable snack or served with dishes of meat, poultry, cereals, vegetables. This variant of hot sauce is gaining more and more popularity and is able to compete with classic recipes.

Adjika from zucchini "Original"

Adjika from zucchini "Original" has an unusual taste and aroma. The peculiarity of this sauce is that traditional garlic is replaced by onions. Apples make the onion flavor less intense and give adjika a slight sourness.

Ingredients:

• Onions - 1 kg.;
• Bulgarian pepper - 0.5 kg.;
• Zucchini - 3 kg.;
• Sour apples - 1 kg.;
• Tomatoes - 1.5 kg.;
• Carrots - 0.5 kg.;
• Sunflower oil - 1 glass;
• Salt - 3 tablespoons;
• Peeled garlic - 1 glass;
• Ground red pepper - 1 tablespoon;
• Vinegar 9% - 100 ml.;
• Sugar - 0.5 cups.

Cooking method:

1. Peel washed vegetables and apples by cutting off the peel and removing the core, chop in a meat grinder or grind on a coarse grater;
2. Transfer the vegetable mixture to a saucepan, add oil, then sugar and salt, mix well and send over medium heat until boiling. When the sauce boils, reduce heat to low and cook for about 40 minutes;
3. Add garlic and pepper to the sauce, mix and cook for another 5 minutes;
4. Pour in vinegar, mix completely and immediately put in jars;
5. Cool as described above: under a warm thick blanket, neck down. Bon Appetit!

The classic version of adjika does not provide for the presence of tomatoes, however, over time, different recipes for this "hot" sauce appeared - with tomatoes, apples, onions, horseradish. So, dishes from meat, fish, legumes, rice, eggs, vegetables are in perfect harmony with adjika.

It is known that the seasoning helps to "whet" appetite, accelerate blood circulation, cleanses blood vessels from cholesterol plaques, and also has a positive effect on potency in men. In addition, this “universal” product is low-calorie - about 50 kcal per 100 grams! How to prepare homemade adjika for the winter the best recipes?

Adjika from tomato and garlic - the best recipes

Today we have studied the best step-by-step recipes with photos and videos of adjika - with cooking and without heat treatment, without vinegar and with it, with the addition of various spices.

Busy housewives will like a simple recipe for adjika, which does not need to be cooked, and your pantry will be replenished with new original blanks. Adhering to the recipe, you can make an extremely tasty, aromatic and Caucasian-style hot seasoning with your own hands - you just lick your fingers!

Adjika zucchini with tomatoes - classic recipe

Ingredients:

• Bulgarian pepper of different colors - 500 g;
• Bitter red pepper powder - 2 tablespoons with a hill;
• Refined vegetable oil - 1 glass;
• Sugar - 5 tablespoons;
• Zucchini - 3 kg.;
• Table vinegar 9% - 100 ml.;
• Tomatoes - 1.5 kg.;
• Garlic - 6 heads;
• Carrots - 500 g;
• Salt - 2 tablespoons

Cooking method:

1. Rinse all vegetables (except garlic) under running water, peel, cut into pieces and chop with a meat grinder. Pour the resulting mixture into a large bowl, add salt, hot pepper and sugar, then add vegetable oil and stir until smooth. Bring over medium heat to 100 degrees and simmer over low heat for 40 minutes;
2. Peel the garlic, crush it through a press, add to a bowl with a boiling vegetable mixture and continue stewing for another 5 minutes;
3. Last but not least, add vinegar to adjika, wait for the mixture to boil again and keep boiling slowly for 2-3 minutes;
4. Pour the vegetable mixture into sterile jars, roll up securely with lids (also sterile) and place the jars on a hard surface with the lids down. Wrap adjika with a warm blanket for subsequent pasteurization. After waiting for them to cool down, we transfer our blanks for the winter to the place of their permanent storage. Bon Appetit!

The true taste of adjika from zucchini will "unfold" only after a few weeks, moreover, the pungency will become softer.

Today there are a lot of adjika recipes and each nation prepares it in its own way. What's the best hot herb recipe? Many housewives prefer to prepare adjika with tomatoes and spices for the winter. We offer you to try the popular "domestic" recipe for adjika with a photo - following the recommendations of the article "Adjika for the winter are the best recipes", and you will undoubtedly get an excellent hot sauce for your favorite meat and fish dishes.

Homemade adjika is a delicious addition to poultry, meat, fish and vegetables. Spicy, aromatic, this seasoning can add a spicy pungency to every dish. Many housewives make preparations from adjika for the winter.

Adjika tomato - the most delicious recipe for the winter

Useful properties of adjika

Adjika normalizes digestion, increases appetite, improves gastric acid secretion and metabolism. The hot seasoning combines garlic, hot peppers, dill and other herbs, which together have a positive effect on the human body.

Hot pepper contains special substances that can easily destroy disease-causing bacteria that can cause food poisoning. Garlic also brings invaluable benefits, you will also benefit from this article entitled "Adjika for the winter the best recipes."

It is known to contain a huge amount of volatile substances and phytoncides that kill dangerous pathogens, including tuberculosis and diphtheria bacilli. Adjika is recommended to be consumed regularly in order to prevent respiratory diseases, including those of a viral nature. This product will enhance the protective properties of the body and strengthen the immune system.

Acute adjika tones up blood vessels, increases human energy activity and acts as a natural aphrodisiac. It is worth paying attention to the fact that it is not recommended to use adjika for young children, pregnant and lactating women, as well as people who have digestive problems (gastritis, ulcers). The spicy seasoning is not suitable for all those suffering from liver and kidney diseases.

Some recipes involve cooking and sterilization, in others the finished seasoning is not heat-treated. If you have never cooked adjika at home, master the recipes for this amazing seasoning with us.

Their extraordinary variety will allow you to find something special for your culinary diary too. And useful tips on how to cook delicious adjika for the winter will help you dive into a fascinating culinary journey, the result of which will be the coveted jars of wonderful seasoning.

1. Choose ripe and fleshy tomatoes for adjika. The bright color of the sauce makes the appetite even stronger! For the same purpose, use red bell pepper, not green or yellow;
2. Zucchini can be replaced with zucchini without loss of taste, only peel off the skin. If you are in doubt about the thickness of the skin of the zucchini, you can also remove the skin;
3. Do not use a blender to grind the components - the sauce will turn out to be too liquid and not like the classic adjika. Not recommended! Meat grinder and meat grinder again !;
4. If the zucchini is overripe, with large seeds, then remove this inner part, but take care to keep the total weight of the zucchini in the recipe;
5. Taste the sauce before placing it in the jars. Get the flavor you want to pamper yourself in winter. Vary the amount of salt, acid and sugar - you can make it sour or spicier by adding vinegar and hot chili peppers.

Video "Adjika for the winter the best recipes"

Adjika is a dish of Abkhaz and Georgian cuisine, traditionally including hot chili peppers, jalapenos, suneli hops, garlic, coriander and grated herbs.

The traditional adzhika recipe did not allow for the addition of tomato. However, over time, the composition of the pasty mass began to change and tomatoes have become one of the indispensable vegetables in the preparation of adjika.

Adjika is considered an excellent addition to meat, it is also combined with potato and pasta dishes.

We bring to your attention several interesting, and most importantly delicious options for making homemade adjika.

Recipe for delicious homemade adjika with hot pepper without tomato

When preparing spicy adjika from red pepper, protect your hands by wearing disposable gloves. This is necessary, since red pepper is poorly washed off from surfaces, which is fraught with getting it into the eyes if carelessly scratching, for example, the eyes. In addition, hot peppers can cause skin burns with prolonged exposure to it.

Ingredients for making spicy homemade adjika without tomatoes:

• Red bell pepper: 2 kg.;
• Hot red pepper: 600 gr.;
• Garlic: 400gr.;
• Vinegar (9%): 4 tablespoons;
• Seeds of coriander and dill: 1 tablespoon each;
• Hops-suneli: 1 tbsp;
• Salt: 5 tablespoons

Cooking method:
Step 1. We wash both varieties of peppers, dry them and take the seeds out of them. If you want to get not just a spicy adjika, but a burning one, do not remove the seeds from hot peppers.
Step 2. Remove the husk from the garlic.
Step 3. Scroll the prepared peppers and garlic through a meat grinder several times: you should get a pasty mass. You can also use a blender for this.
Step 4. We send spices and a bite to the resulting paste. Mix well and send to low heat.
Step 5. We are waiting for the pasta to boil and put in sterile jars.

Storage conditions: cool place no more than six months.

Adjika from tomato and garlic with green apples

Homemade adjika is an opportunity to choose the ingredient composition of the dish, depending on personal preferences. Now we offer you a recipe for adjika for the winter with green apples. Depending on the ripeness and variety of apples, they can give adjika a slight sourness (green apples) or barely perceptible sweetness (sweet, ripe varieties).

Ingredients for making spicy tomato adjika with green apples:

• Fleshy ripe tomatoes: 2.5 kg.;
• Hot pepper pods: 3 pcs.;
• Sweet bell pepper: 900 gr.;
• Carrots: 900 gr.;
• Garlic: 300 gr.;
• Apples (green, not hard, sour): 800 gr.;
• Vinegar (9%): 200 ml .;
• Salt: 300 gr.;
• Sugar: 200 gr.;
• Oil: 200 ml.

Cooking method:

Step 1. Preparation of ingredients.

• We wash the peppers, remove the seeds.
• Remove the skin from the tomato and apples, removing the core (stalk).
• We peel carrots and garlic. For best chopping, it is better to grate carrots through a grater.

Step 2. Scroll all vegetables except garlic through a meat grinder and mix. You need to do the action several times until a homogeneous mass is obtained.
Step 3. Put the mass on the stove and boil for 60 minutes with constant stirring.
Step 4. After an hour of simmering, add chopped garlic to the mass.
Step 4. Add spices, vinegar, oil.
Step 5. We wait for the next boil (it will take about 5 minutes) and lay out in dry jars.
Step 6. Without closing the lid, sterilize the jars for 10 minutes in boiling water, then roll them up.

Store in a cool place for 6-8 months.

Garlic-free tomato adjika recipe that does not require cooking

There is no doubt that red pepper is the main ingredient, without which the preparation of delicious adjika is simply unthinkable. But that also means that the other ingredients are just additive notes that can be removed if desired. For example, the absence of garlic will make the taste of adjika cleaner and richer.

Ingredients for making spicy homemade adjika with tomatoes without garlic:

• Fleshy tomatoes: 3 kg.;
• Hot pepper pods: 150 gr.;
• Sugar: 3 tablespoons;
• Table salt: 0.5 cups.

Cooking method:
Step 1. We wash the tomatoes, remove the rods. Submerge them whole in hot water for 10 minutes to remove the skin. Of course, you can do without this procedure, but only by removing the skin, you can get a homogeneous pasty mass.
Step 2. We wash the pepper, dry it, remove the seeds from the pods. Remember gloves when working with pepper.
Step 3. Combine peppers and tomatoes, scroll through a meat grinder or grind in a blender.
Step 4. Add spices.
Step 5. We are preparing adjika without boiling for the winter, so the next step is to put it in jars. Having done this, we put the jars in the refrigerator overnight: during this time the adjika will settle, and you will be able to remove the excess juice from the tomato.
Step 6. The next day, after removing the excess liquid, we put the cans on a towel lined at the bottom of the pan with water. We are waiting for a moderate boil of water, and then we cork the jars with adjika. When sterilizing in a pan, the jars should not touch each other on the sides. Water level at the lower edge of the curl.

Storage conditions: cool place no more than 4-5 months.

Homemade adjika with hot jalapeno peppers, herbs and walnut oil

The most exclusive recipe that best suits the classic options for preparing adjika is a recipe that, in addition to hot peppers, also contains a large amount of correctly selected greens.

But such adjika is useful only in small quantities, and its long-term storage is not provided.

Ingredients for making adjika with herbs and nut butter:

• Jalapeno hot pepper pods: 3 pods;
• Garlic: 3 heads;
• Basil, cilantro: 1 large bunch each;
• Mint: 1 small bunch;
• Dill and parsley: half a bunch;
• Thyme: 3 sprigs;
• Salt: 30 gr.;
• Walnut oil: 3 tablespoons

Cooking method:
Step 1. Peel the garlic, pepper in advance and scroll through a meat grinder.
Step 2. We wash the greens, dry them, grind them. Add to garlic and pepper.
Step 3. Season. Let's not forget about walnut oil.
Step 4. We alter.

Adjika is completely ready.

You can eat it right now or store it for no more than 2-3 months in the refrigerator.

Any housewife should know how to cook spicy adjika, because this is a very tasty appetizer that can become a favorite for the whole family. It can be made spicy and not very hot, boiled and fresh, as well as from tomatoes and from any other ingredients.

So, let's consider several options for how to cook adjika at home. All the recipes below are options for winter preparations, but they can also be used to prepare a sauce for momentary consumption.

Adjika from zucchini

Consider, perhaps, at once a very original and non-standard recipe for cooking adjika for the winter, in which zucchini predominates among the ingredients.

To prepare the sauce, you need to mince three kilograms of zucchini, a pound of carrots, the same amount of sweet pepper, 1.5 kilograms of ripe tomatoes, almost three tablespoons of dried red hot pepper. Pour a couple of tablespoons of salt into the total mass, pour in a glass of refined sunflower oil, half a glass of sugar. All ingredients must be mixed well and cooked for 30-40 minutes.

After that, five medium heads of garlic are added to the vegetables, the cloves of which also need to be chopped, for which you can use a crusher or meat grinder and cook for another five minutes. Next, you need to pour in 100 ml of table vinegar and after two minutes of cooking, the adjika can be rolled into sterilized jars.

As the housewives who know how to cook adjika according to this recipe advise, it acquires a juicy taste a couple of weeks after preparation.

Adjika with apples

Adjika prepared according to this recipe is ideal for various dishes, especially those made from meat.

To prepare it, you need to peel a couple of kilograms of tomato and 0.5 kg of apples (preferably with sourness), these ingredients must be passed through a meat grinder, you also need to add a kilogram of bell pepper and 0.5 kg of carrots, chopped in the same way, and then grind and add 200 grams of garlic. The total mass should be supplemented with a glass of vegetable oil, salt, pepper and 100 g of hot pepper, which can be used both fresh and dried. The ingredients must be mixed well and cooked for 2.5 hours, not forgetting to stir occasionally. As soon as the adjika is ready, it must be laid out in jars or rolled up.

From the list of ingredients provided, a total of three liters of finished product is obtained.

Green adjika

For some reason, everyone is used to seeing adjika red, but in Caucasian cuisine there is the same sauce, only green. If you don't know how to cook adjika for the winter without cooking, make it according to this recipe - it will be both unusual and very tasty. Moreover, the technology is very simple.

To prepare such a blank, you need to take 4 hot thin peppers, completely clean them of stalks and seeds, and then put them in a blender. Next, you need to send 4 large bunches of fresh cilantro and about 10 peeled garlic cloves there. All these ingredients must be thoroughly ground in a bowl and then add a tablespoon of salt.

Such an unusual adjika can stand in the refrigerator for a long period, and at the final stage it can also be rolled up in jars. As for serving, it will be ideally combined with stews or baked meats, vegetables, fish and side dishes.

Traditional Abkhaz adjika

The culinary history of this sauce originates in Abkhazia. It is not surprising that it is in this country that they know exactly how to cook adjika correctly. According to the recipe presented, you can make an excellent preparation for the winter, as well as use it almost immediately after preparation (in this case, the taste will not be saturated).

To prepare a real Abkhaz adjika, you need to remove the stalks from 0.5 kilograms of chili peppers without cutting the fruits themselves. Then they must be thoroughly washed and dried. While the water is draining from the pepper, you need to peel 300-400 grams of garlic and grind it 2-3 times in a meat grinder. After that, the same must be done with pepper, parsley, basil, coriander and dill, which must be taken 50-70 grams each. After that, the whole mass can be chopped in a blender, or you may not do this - it all depends on the individual preferences of the hostess. In Abkhazia, it is prepared in such a way that there are pieces and the seeds of pepper are felt - this is the main feature of such adjika.

In this form, the adjika should be tightly covered and left in a large bowl for 3-4 days until some of the liquid evaporates. Experienced chefs note that for this purpose, you can choose dishes made of any material, except aluminum.

After the specified period has elapsed, adjika should be spread out in small jars and, without sterilizing, closed with plastic lids. In this form, it can be stored even in the refrigerator.

Adjika with tomatoes and pepper

How to cook adjika in such a way that everyone's mouth watering from one of its aromas? The answer is simple: you need to make it according to this recipe!

To prepare a fragrant and unrealistically tasty adjika, you need to remove the seeds and stalks of 20 large bell peppers and, together with six large ripe tomatoes, twist them in a meat grinder. After that, the vegetables should be boiled for 20 minutes.

In the meantime, you can start preparing the rest of the ingredients. We take a glass of peeled garlic and three of the hottest peppers. These products must be finely chopped and added to the boiled tomatoes. In this composition, vegetables must continue to cook for 10 minutes. After this time, pour a glass of sugar, a spoonful of salt into a common pan, pour in one glass of refined sunflower oil and table vinegar, then boil for another 10 minutes, add a pre-chopped bunch of parsley, keep on fire for another 5 minutes, stir well and, spilling into sterilized jars, roll up.

Adjika plum

Another option for how to cook adjika for the winter, the recipe originates in the Caucasus. At the exit, the hostess will receive a delicate and aromatic sauce with which she can surprise not only her household, but also guests.

To prepare adjika from plums, you need to peel a kilogram of basic fruits from the seeds, and, after rinsing them thoroughly, immerse them in hot water for 5 minutes - let them cook a little in a saucepan. After the specified time has elapsed, they must be removed from the water and rubbed well with a meat grinder. Separately, you need to cleanse the seeds and grind in a meat grinder five Bulgarian peppers, three hot ones, as well as a couple of medium heads of garlic. These vegetables must be added to the plums.

After all the ingredients are collected, salt them (1 tbsp. L.), Sprinkle with sugar (2 tbsp. L.) And add a bag of hops-suneli spices (15 g). After thoroughly mixing, the pan with the contents must be put on fire and cooked for 20 minutes, stirring occasionally. Then the finished sauce must be poured into sterilized jars and rolled up with metal lids.

Dry adjika

Any housewife who loves to surprise her household with unusual, original and aromatic dishes should know how to cook, as this seasoning can make the taste of almost any dish original: it can be added to baked meat, soup, side dish, as well as diluted with liquid and created unique sauce. There may be a lot of options for its preparation, but the one that is given here is the most optimal, since it is universal.

So how do you cook dry adjika? To do this, you need to prepare in advance - dry hot red peppers, which can take about a couple of weeks. After it becomes dry, 600 grams of peppercorns must be ground on a wire rack, in a coffee grinder or in any other way, add 4 tbsp. l. dry coriander, a couple of tablespoons of dill seeds, the same amount of suneli hops and, finally, a little salt. After all the ingredients are combined, they must be mixed well and can be applied!

It is very easy to prepare such a mixture, but in order for it to be truly irreplaceable, the proportions of each seasoning must be strictly observed. If you wish, you can experiment with them yourself.

Adjika from beets

An equally original version of how to cook adjika for the winter is to make it from beets. To do this, you need to cleanse and thoroughly wash a couple of kilograms of red beets, the same amount of ripe tomatoes, half the size of bell peppers, 300 grams of garlic and hot chili pepper each. All vegetables must be thoroughly dried on a towel and passed through a meat grinder, it will be better if you do this a couple of times. Next, they need to be folded into one common pan, brought to a boil and, immediately reducing the heat, cook for an hour, sometimes stirring. As soon as the allotted time has passed, you need to add half a glass of sunflower oil (refined), 2 tbsp. l. soy sauce and 3 tbsp. l. granulated sugar, and salt to taste. Now all the collected ingredients must be mixed well and continue to cook for 20 minutes. Then the entire contents of the pan should be laid out in sterilized jars and rolled up under metal lids.

Adjika from tomato

This version of how to cook tomato adjika for the winter will really appeal to those who love pasta, it is most successfully combined with it.

In order to make such adjika, it is necessary to peel 2.5 kilograms of tomatoes from the skins and pass them through a meat grinder. Next, they must be folded into a saucepan and cooked until boiling. After the tomatoes boil, the fire must be sharply reduced and the cooking process must be continued for another half an hour.

In the meantime, you need to pass through a meat grinder a couple of kilograms of carrots and half as much sour apples (without cores and skins). After 30 minutes of boiling the tomatoes, add these ingredients to the pan and continue the thermal treatment for another 30 minutes. While the vegetables are boiling, you need to grind a kilogram of bell peppers and 4 bitter peppers in a meat grinder, add 300 grams of chopped garlic to them and send it all to a saucepan with boiling vegetables and stir well.

After boiling the total mass, you will need to reduce the heat again and continue to cook for half an hour again. As the allotted time has passed, add 1.5 cups of vegetable oil to adjika, salt and sugar at your discretion. After stirring, all components should be cooked for another 15 minutes, and can be rolled into jars.

How to cook tomato adjika (without thermal processing)?

Fans of such a wonderful seasoning will certainly admire the taste of tomato adjika cooked without any heat treatment. In order for it to have the most intense taste, you need to take the ingredients in a clearly established amount.

A kilogram of bell pepper must be cut, peeled from seeds and stalks, all seeds and partitions must also be removed from a pair of hot peppers. You also need to prepare 5 medium horseradish roots, wash them and cut them into small pieces. Garlic (5-6 medium heads) is peeled separately and five kilograms of ripe tomatoes are cut. All ingredients must be thoroughly chopped in a meat grinder, for which you can pass them through the unit twice or even three times. Now the adjika is ready - it remains to add 100 grams of salt to it and mix everything well. Now it can be poured into cans and completely closed with plastic lids (ordinary plastic bottles can be used as containers).

It is very easy to cook such adjika at home. From the presented amount of ingredients, five liters of the finished product are obtained.

Adjika from zucchini, onions and apples

If you know how to cook tomato adjika, then you can experiment with creating it from other ingredients. Such a seasoning turns out to be wonderful if you make it from apples, zucchini and onions. Adjika prepared according to this recipe can be stored until winter and in the cold you can enjoy its fresh spiciness.

For cooking, you need to grind three kilograms of zucchini peeled from seeds and peels in a meat grinder, add to them 1.5 kg of red tomatoes, 1 kg of apples with sourness, the same amount of onions, 0.5 kg of carrots and the same amount of sweet bell pepper. You need to add a glass of vegetable oil, 0.5 cups of sugar and a couple and a half tablespoons of salt to the total mass (you can use a small slide). All components must be mixed well and cooked for 40 minutes, stirring occasionally so that the contents do not burn.

After the allotted time has elapsed, add a glass of chopped chives and a tablespoon of dry hot ground pepper to the pan. The mixture must still be boiled for five minutes, then add half a glass of table vinegar, mix thoroughly and put in sterilized small jars, rolling under metal lids using a special machine.

Adjika with walnuts

Another unusual, but very original recipe for homemade adjika is with walnuts. Experienced housewives assure that, using this technology, it is prepared very quickly and immediately after cooking it has bright taste. Also, due to the fact that during the preparation process the dressing is not subjected to thermal processing, it contains a huge amount of nutrients and vitamins.

So, in order to prepare nut adjika, you need to take 250 grams of peeled kernels, three medium tomatoes, one large bell pepper, three hot peppers, a large bunch of your favorite greens, cloves from three heads of garlic and grind all this in a meat grinder (you can twice) or blender. After such a procedure, here you need to send three tablespoons of rice vinegar and olive oil, as well as one teaspoon of salt, and again mix everything well until smooth.

After such simple manipulations, the nut adjika will be ready. It is ideal for meat and fish dishes; all guests will certainly admire its taste. In this recipe, the amount of ingredients is calculated in such a way that the output turns out to be a hot sauce, so, if desired, the volume of each of them can be calibrated based on your individual preferences regarding the sharpness and spice of your favorite product.