Adjika is a traditional seasoning Caucasian cuisine... Essentially, it is salty and spicy sauce... There are plenty of recipes for this seasoning. The composition of the product is different for each housewife.

Features of the dish

The main components of adjika are hot pepper, salt, as well as all kinds of spices, including savory, mint, basil, dill, coriander and garlic. If you deviate a little from the traditions of Caucasian cuisine, then you can add a little sweet and sour notes to the sauce. For this, apples are added to the seasoning, Bell pepper. Finished product more like ketchup. If necessary, adjika from is closed for the winter. This allows you to keep the seasoning for a long time.

With what and how to serve

Adjika from green tomatoes allows you to improve taste qualities many dishes. However, most often this sauce is served with poultry, pork, beef, fish, vegetables and some dairy products. Preparing the seasoning at home will not be difficult. The main thing is to find a recipe that the whole family will like.

Do not serve the sauce hot. Before tasting, adjika should cool slightly and stand for several hours. This will make the sauce more flavorful and taste better.

How best to store

As for storage methods, there are only a few options. As a rule, adjika is rarely closed. This product is not intended for long-term storage... It is enough to transfer the sauce to a suitable container, cool, and then place in the refrigerator.

If, nevertheless, there is a desire to close, then banks should be prepared in advance. Containers must be glass. Banks must be washed well, preferably in a soda solution. After that, you need to sterilize them. In the containers prepared in this way, it is worth putting the adjika and close it tightly with lids. Store the sauce in a cool and dark place.

Seasoning with onions

So, how is adjika made from green tomatoes? The recipe is quite simple. First, you need to prepare the products. To prepare the sauce you will need:

• 3 kilograms of sweet pepper.
• 2 kilograms of tomatoes, exceptionally green.
• 500 grams of bitter pepper.
• 5 onion pods.
• 6 garlic cloves, peeled.
• Two glasses each vegetable oil and vinegar.
• 1.5 cups of sugar sand.
• 1 glass of salt.

How to cook

Adjika from green tomatoes has unique taste... It perfectly complements meat dishes. To prepare it, you need to prepare food. First you need to peel the seeds from the pepper, the garlic from the husk. The components must be washed well. Then tomatoes, peppers, garlic and green onions should be chopped by passing through a meat grinder.

The finished homogeneous mass should be placed in a saucepan and cook for about 60 minutes. After the specified time, vinegar and vegetable oil, sugar, salt must be added to the mixture. You need to cook the sauce for another 20 minutes over low heat. Adjika from green tomatoes is ready. Hot sauce should be poured into prepared containers and then rolled up.

Spicy seasoning

How else is adjika made from green tomatoes rolled for the winter? There are many ways to prepare such a seasoning. If you want to get a spicier sauce, then you should pay attention to this recipe. To prepare adjika you will need:

• 3 kilograms of tomatoes, exceptionally green.
• 1 kilogram of sweet pepper.
• 8 cloves of garlic.
• 3 pods of hot pepper.
• 4 tablespoons of vinegar.
• Two full glasses of vegetable oil.
• 1/2 cup salt

Cooking steps

A simple adjika made from green tomatoes, the recipe for which is described below, will appeal to all lovers of extraordinary sauces. You can make the seasoning a little spicier if needed. To cook adjika, vegetables should be carefully prepared. First you need to clean and wash them. Now the food must be cut into pieces and chopped in a blender. If you wish, you can skip everything through a meat grinder.

The resulting mass should be placed on fire and cooked for an hour. In conclusion, it is necessary to add garlic to the vegetables, previously passed through a press, salt, vinegar, vegetable oil. The sauce needs to be boiled. This takes no more than 20 minutes. Spicy adjika is ready. It remains to pour it hot into sterilized jars and roll it up.

Horseradish seasoning

Another extraordinary sauce is adjika from greens. This seasoning is prepared very quickly. Adjika from green tomatoes in this case does not require heat treatment... A seasoning that contains horseradish root can stay tasty and fresh for a long time. To prepare the sauce you will need:

• 1.5 kilograms of green tomatoes.
• 150 g horseradish.
• 130 g of peeled garlic.
• 2 hot pepper pods.
• 50 g table salt.
• 30 g sugar.
• Dill to taste.

Cooking process

This sauce is prepared without boiling. The whole process takes a little time. the main thing is to observe all proportions. Green tomatoes need to be washed well and cut into quarters. Horseradish and garlic should be peeled and chopped. Cut the pepper into rings, and rinse the dill. Prepared components must be crushed to a homogeneous mass. To do this, you can use a meat grinder or blender. Sugar and salt should be added to the resulting mixture. The composition must be mixed well. Adjika is ready.

The sauce can be put in sterilized cans and then closed. Store the seasoning in the refrigerator or in the cellar, where it is dark and cool.

In general, this adjika is spicy. The recipe for green tomatoes for such a seasoning is variable. Consider this method as basic. Do not look for the classic Abkhazian method in the seasoning. Purely Abkhaz adjika made from garlic, special spicy herbs, pepper and ... stone. You need to grind the fragrant mass on it. Can you imagine how strong a woman's hands should be? And the pepper is needed not simple, but smoked. Therefore, buy Abkhazian seasoning in Abkhazia, but you can cook this green tomato seasoning yourself.

To prepare spicy adjika from green tomatoes, you will need:

• Green (only not brown) tomatoes - about 2 kg.
• Bulgarian pepper (if you like green color, then choose this pepper) - 0.5 kg.

Red pepper will make the green tomato adjika recipe prettier, so feel free to fantasize.

• Capsicum (angry) pepper - 1-2 pcs.
• Vinegar - about 2 tablespoons
• Garlic - about 5-6 cloves.
• Sunflower oil - 1 tablespoon
• Salt - about a quarter of a glass.
• Hops-suneli.

You can make spicy green adjika from green tomatoes like this:

Chop the washed vegetables (except garlic) as it is more convenient for you. Someone prefers a meat grinder, someone likes a blender. It is not so important.

Advice: experienced housewives prefer to remove the skin from tomatoes in order to achieve more delicate taste... To do this, simply scald the fruits with boiling water. The skin will peel off quickly. And don't forget to cut off the stalk.

Cook the mass for about an hour, while trying to maintain medium fire... After an hour, add the garlic gruel, spices, pour in the vinegar and oil and salt the future seasoning. Cook the seasoning until tender for another quarter of an hour. Roll up. Banks, of course, sterilize.

Now about the delicious. For option original adjika, more tender, softer in taste, use apples, carrots and Apple vinegar instead of the dining room. There are fans to add walnuts, cilantro. Zucchini, onions, and eggplants are often used as ingredients. Of course, the name "adjika" of such a seasoning is very conditional, but it just so happened now. We will adapt the recipes as we like best.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Green adjika Is an original and incredibly tasty snack that will become a great addition for fish and meat dishes... Intrigued? Then we suggest that you familiarize yourself with the new recipes.

Adjika from green tomatoes

Bulgarian pepper - 3.1 kg
- tomatoes - 2.1 kg
- garlic - 4 prongs
- bitter pepper -? Kg
- green onion feathers - 5 pcs.
- vegetable oil - a couple of cups
- acetic acid - a couple of cups
- a glass of table salt
- granulated sugar- 1.6 tbsp.

How to cook:

Grind the listed components in a meat grinder, cook for about an hour. Salt, sprinkle with granulated sugar, top up acetic acid and vegetable oil. Boil for 20 minutes. The cooking fire should be minimal. Pour the workpiece into a sterilized container, roll it up.

Adjika green for the winter

1 kg of Bulgarian pepper
- green tomatoes - 3 kg
- garlic clove - 8 pcs.
- capsicum bitter peppers - 3 pcs.
- a couple of cups of vegetable oil
- salt - ? glasses

How to cook:

Wash the vegetables thoroughly, peel, chop into small pieces, combine in a blender, or even better - turn through a meat grinder. Cook the resulting mixture for exactly one hour over medium heat. Add salt, sunflower oil, crushed garlic, vinegar. Continue cooking for another 15 minutes. Arrange the workpiece in a processed container, screw in the lids.

Green adjika - a recipe for the winter

You will need:

Bulgarian pepper - 5 kg
- apples - 1 kg
- carrots with zucchini - 0.6 kg each
- onion -? Kg
- medium bitter pepper
- garlic - 0.6 kg
- a glass of vegetable oil and green onions
- chopped dill
- salt half a glass
- parsley
- 1 tbsp. sugar

Cooking features:

Wash the tomatoes, chop them into wedges, and salt. For 6 hours, put in a dark place, letting the bitterness come out. Grind chopped tomatoes, peppers, carrots, zucchini, apples and onions in a blender, cook for about an hour over low heat. Add to the cooked mixture capsicum, herbs and garlic. It will take about 30 minutes to cook. Pour in apple cider vinegar, vegetable oil, salt, add sugar. Let the mixture boil a couple of times. Finished workpiece pack and seal tightly.

Adjika from green tomatoes for the winter

Tomatoes - about 2 kg
- half a kilogram of bell pepper
- hot peppers
- acetic acid - 2.1 tbsp. spoons
- sunflower oil - a large spoon
- garlic prong - 5 tbsp. l.
- salt - 2.6 tbsp.
- hops-suneli -? glasses

Cooking features:

Wash vegetables (except garlic cloves), chop in any convenient way. Cook the mass for half an hour, while setting the heat to medium. As soon as an hour has passed, add garlic gruel, seasonings, add vinegar, sunflower oil, salt. Cook adjika for a quarter of an hour until tender. Seal in sterilized containers.

Adjika from green tomatoes

Tomatoes - 1 kg
- green bell peppers - 290 g
- sour apples- 290 g
- chili peppers
- a bunch of dill
- half a bunch of parsley
- half a bunch of cilantro
- a few mint leaves
- half a bunch of basil
- garlic clove - 6 pcs.
- a small spoonful of ground coriander
- vegetable oil - 2/3 cup

How to cook:

Pre-process the tomatoes: wash, cut into 4 parts, salt thoroughly, stir, let stand in a warm room for 4 hours. Drain the released juice. With the juice, all the bitterness will go away. Wash the apples, cut the skins, remove the seeds. Sharp and sweet pepper clear. Remove the bell pepper seeds, cut into 4 parts, salt thoroughly, stir. You can leave hot peppers with the seeds - they contain a lot of pungency, so if you like “fiery” snacks, feel free to leave them. Put tomatoes, apples and peppercorns in a multicooker bowl, chop until smooth. If you don't have a multicooker at hand, just twist the contents 2 times through a meat grinder. To achieve a delicate and uniform consistency, remove the peel from the vegetables first. Scald the tomatoes with boiling water, remove the peel, cover with salt, let stand for 35 minutes. Peel the garlic, wash the herbs, dry them. Turn the garlic along with the fragrant herbs in a meat grinder. Transfer the mass to a saucepan with sugar and salt, add vegetable oil and vinegar. Stir, cook the appetizer over low heat.

You will need:

Green tomatoes - 1.5 kg
- horseradish root - 150 g
- garlic - 130 g
- hot pepper - a couple of pieces
- table salt - 50 g
- Dill
- granulated sugar - 30 g

Cooking subtleties:

Wash the tomatoes, chop into quarters. Peel the garlic with horseradish root, chop it finely. Chop into rings hot pepper, wash the dill. Grind the vegetables until smooth with a meat grinder. Add granulated sugar and salt, mix thoroughly. Caps with glass jars sterilize for ten minutes in the oven. Pack the appetizer, cover with lids.

Adjika from green tomatoes for the winter delicious

Required products:

15 ml apple cider vinegar
- vegetable oil - 175 ml
- garlic cloves - 6 pcs.
- chili - a couple of pieces
- apples - 235 g
- tomatoes
- basil, parsley, cilantro, dill - 0.6 bunch each
- sweet pepper - 235 g
- granulated sugar - 25 g

Cooking subtleties:

Cut the fruits, scald, remove the peel. This will make the sauce nice and smooth. Chop the tomatoes with fruits and bell peppers. Peel the hot peppercorns from the seeds. You can leave them, but keep in mind that the workpiece in this case will turn out to be incredibly sharp. Put the prepared mixture on the stove, cook for half an hour while stirring. Chop the herbs, turn through a meat grinder with garlic cloves. Add herbs to the sauce, then add granulated sugar. Fill the contents with oil and vinegar, boil again, pour into jars (they must be ignited first).

Adjika from green tomatoes for the winter: recipes

Chili and garlic recipe

Ingredients:

Tomatoes - 1.2 kg
- chile
- sweet pepper - 1.25 kg
- sugar
- acetic acid - 165 ml
- garlic clove - 12 pcs.

Prepare a blender and puree the sweet pepper and tomatoes. Peel the chili seeds, add it to the sauce, mix with the garlic. Grind the sauce again, add salt, sugar and vinegar. Fold the blank into jars.

Horseradish and Bell Pepper Recipe

Required products:

Garlic - 185 g
- horseradish root - 190 g
- hot pepper - 4 things
- tomatoes - 2.8 kg
- sugar - 145 g
- apple cider vinegar - 220 g
- table salt - 55 g

How to cook:

Prepare all the ingredients: rinse and peel the tomatoes, remove the seeds, remove the outer shell from the garlic. Pass the prepared ingredients through a meat grinder, add the horseradish root. Put the workpiece on fire for thirty minutes. Add the sauce with vinegar, rub with salt and sugar, pour into the prepared container.

Head of garlic - 4 pcs.
- kitchen salt - 70 g
- green hot pepper - half a kilogram
- ground coriander- a tablespoon
- a bunch of celery and mint
- two bunches of dill, cilantro and parsley
- olive oil - 2.2 tbsp. l.

Cooking subtleties:

Leave the pepper on for a couple of days to dry slightly. This procedure is necessary so that the workpiece does not deteriorate in a few months. Free the fruits from the stalks. Leave the seeds at the same time - the workpiece will turn out to be more piquant and sharper. Chop the fruits, put in a blender bowl, combine with garlic and all the herbs. Instead of fresh garlic, you can also use pickled garlic - this will make the taste interesting and rich. Grind the products in a blender so that they become homogeneous. Top with oil, salt and coriander. Pour in a little wine vinegar- this will increase the storage time. Transfer the pasty mixture to a boiled jar, screw it up and put it on the shelf of the refrigerator for further storage.

Green adjika recipe for the winter with photo

Ground coriander and kitchen salt - half a small spoon each
- olive oil - 0.5 cups
- apple cider vinegar - a tablespoon
- green apples and sweet peppers - 245 g each
- tomatoes - 1.1 kg
- hot peppers - 3 things
- a bunch of dill, basil, parsley and cilantro
- a clove of garlic - 4 things

How to cook:

Wash the tomatoes, divide them into 4 parts with a knife, sprinkle with salt, let sit in a bowl for several hours. Peel the tomatoes for a softer overall mixture. Cook the tomatoes when the time is right. For preparation of the workpiece, they cannot be used raw. Want to get hot seasoning? Then wash the hot pepper and leave the seed pods in it. Peel off the peel from the apples. Place fruits and peppers in a blender, grind into a paste. Put in a saucepan, cook for half an hour over low heat. Chop the greens and peeled garlic in a blender bowl. Mix with salt, vinegar, coriander, sugar and butter, transfer to a saucepan, cook for an additional 10 minutes.

And the last cooking option:

Ingredients:

Head of garlic - 2 pieces
- tomatoes - half a kilogram
- a pinch of dried dill
- fresh parsley - half a bunch
- dried cilantro - a couple of pinches
- dried dill - three pinches
- 2 pinches of oregano and basil
- nutmeg
- mix Italian herbs
- salt - 3.1 tsp
- coriander
- a mixture of ground peppers

Cooking subtleties:

Wash the vegetables, give them time to dry. Cut the tomatoes into 4 pieces, beat in a blender. Cut the ponytails off hot pepper, chop in large pieces... Leave the seeds. In a deep bowl, combine chopped vegetables, mix with garlic. Sprinkle with spices and salt. Chop the parsley, add to the total contents, sprinkle with dried cilantro and dill. Stir the mass, pour into a blender bowl, beat, let it brew for 1 hour. Pour the sauce into sterile containers.