Spicy adjika with apples

Good afternoon, dear readers! Adjika - this dish from Abkhazia has become very popular with us. And there are a lot of cooking recipes - peppers, tomatoes, fresh herbs, garlic, horseradish, zucchini, eggplants, apples.

Spicy adjika with apples - the recipe for the most delicious homemade adjika

Adjika does not have to be very spicy. You can adjust the taste and spice as you like. Adjika prepared according to this recipe is very tasty. It goes well with fish. I recommend giving it a try!

You will need:

• 2.5 kg. - fleshy red
• 1 kg. - young
• 1 kg. - sweet
• 1 kg. - hard varieties of sweet and sour (better than Antonovka)
• 300 gr. - large (large teeth are more juicy)
• 200 gr. - spicy (here you can see the quantity according to your taste)
• 1 glass each - sugar, any and table vinegar
• 50 gr. - coarse salt

How to cook:

1. Tomatoes, carrots, bell peppers, apples - all wash, peel and cut into small pieces. We twist all the ingredients through a meat grinder or in a blender.

2. Transfer the resulting mass to a large saucepan and cook over low heat for one hour, stirring occasionally. Then add oil, vinegar, salt and sugar.

3. Clean and finely chop or pass the garlic cloves through a press. We send it to the pan to the adjika.

4. My bitter pepper, cut off the stalk (I don't clean it) and scroll the pods through a meat grinder and also add to the almost finished adjika.

5. Cook Adjika on low heat for another 5 minutes with all the ingredients. Pour into sterilized jars and roll up.

The calorie content of such adjika per 100 gr. - 83 kcal

Enjoy your meal!

Recipe video: Spicy homemade adjika with apples

Fresh (raw) adjika for the winter without cooking with tomatoes and garlic

This adjika without heat treatment is, of course, the most useful. Especially in winter and early spring, when our body especially needs vitamins.

There is only one drawback - it must be stored in the refrigerator. But, it is stored very well, it can take a year, until the next blanks.

You will need:

• 1.5 kg. - fleshy tomatoes (choose fleshy varieties and NOT very juicy)
• 100 g - large garlic
• 1-2 pcs. - large pods of hot peppers
• 1 teaspoon - salt
• 2 teaspoons - sugar

How to cook:

1. Everything is very simple! My vegetables. Cut the tomatoes into slices. We cut off the stalk of the pepper, I do not remove the seeds and partitions. We clean the garlic and divide it into cloves.

2. Scroll all the ingredients through a meat grinder.

3. Add salt and sugar, stir everything and leave for 1 hour to dissolve salt and sugar.

4. Pour into clean and dry jars, close the lids and send them to the refrigerator.

5. You can taste it right away!

Calorie content of fresh adjika per 100 gr. - 24 kcal.

Bon Appetit!

Spicy adjika for the winter - the most delicious recipe without cooking

Another recipe for fresh (raw) adjika. If there is still space left in the refrigerator, then cook it. Comes in handy in winter!

You will need:

• 1 kg. - fleshy tomatoes
• 1 kg. - sweet pepper (red, so adjika is more beautiful)
• 400 gr. - bitter pepper
• 600 gr. - large garlic
• 200 gr. - coarse salt
• 100 g - any vegetable oil (olive oil can be used)

How to cook:

1. Cooking is very simple and fast. Wash vegetables (tomatoes and bell peppers), peel, cut into pieces. In Chile, I only cut the stalks. And inspect all vegetables carefully so that there is no damage. Peel the garlic into cloves.

2. Scroll through a meat grinder, add oil and salt. We mix.

3. leave the finished adjika for 1 hour so that the salt dissolves, mix again and pour into clean and dry jars. You should have a ready-made adjika 3 liters. We put it in the refrigerator.

On a note! Such adjika also keeps well in the refrigerator for about a year. Does not sour and does not ferment. Take only with a dry spoon! Pour into small jars for convenience.

Bon Appetit!

Recipe for spicy adjika for the winter with horseradish - you will lick your fingers

This adjika turns out to be very spicy. It's just a fusion of hot pepper with horseradish and vinegar. But, you can always adjust the amount of ingredients to suit your taste.

You will need:

• 2 kg. - fleshy tomato
• 1 kg. - sweet pepper
• 200 gr. - large cloves of garlic
• 3-4 pcs. - hot chili pepper
• 200 gr. - horseradish (you can buy ready-made pickled in a jar)
• 70 gr. - table vinegar
• 100 g - sugar
• 3 tbsp. spoons - salt
• A small bunch of any fresh herbs -, ...

How to cook:

1. Tomatoes, bell peppers - wash, peel and cut into slices.

2. My hot pepper and cut off only the stalks.

3. My garlic, peel, divide into cloves.

4. Scroll all the ingredients through a meat grinder or blender.

5. Add vinegar, salt, sugar, horseradish to the vegetable mass, mix.

On a note! If you have fresh horseradish root, then it is better to scroll it through a meat grinder separately. Having previously put on a cellophane bag on the meat grinder. And then carefully add from the bag to the vegetable mass.

6. Chop fresh herbs finely. Add to adjika, mix, let stand for a while at room temperature, so that all the ingredients are saturated with each other's juices, and the salt dissolves.

7. We pour it into dry and clean cans. Keep refrigerated.

On a note! Such adjika does not last long, so cook just enough to eat in 2-3 weeks. Better then cook another portion straight from the tin.

Calorie content of adjika with horseradish per 100 gr. - 31 kcal

Bon Appetit!

Recipe video: Green raw gooseberry adjika

Spicy adjika from zucchini for the winter

Usually they take tomatoes and peppers for adjika, but our housewives are ready for experiments and have slightly expanded the recipe by adding zucchini as well.

Moreover, if you have a rich harvest of zucchini in the country, why not try it. Adjika turns out to be softer and more tender with zucchini. In this recipe, replace fresh hot peppers with ground red.

You will need:

• 3 kg. - (in this recipe, you can take overgrown zucchini)
• 0.5 kg. - bell pepper (better than red)
• 0.5 kg. - young carrots
• 1.5 kg. - fleshy tomatoes
• 3 tbsp. spoons - ground red pepper
• 50 gr. - coarse salt and sugar
• 1 glass - any vegetable oil (it is better to take olive oil)

How to cook:

1. We start everything as always. Wash vegetables, peel and cut into small pieces.

2. If the zucchini is old, cut the skin and remove the seeds.

3. Scroll all the ingredients through a meat grinder or blender. As it will be more convenient for you.

4. In a large saucepan, add salt, butter, sugar to the vegetable mass.

Adjika - a spicy pasty seasoning popular in Abkhaz and Georgian cuisines - is a frequent guest on our tables. And this is not surprising at all, because the versatility of this spicy sauce allows you to use it in the preparation of a wide variety of dishes or as an appetizing snack that goes well with meat and vegetables. Despite the fact that the traditional adjika is made from hot paprika, garlic, salt and spices, the option of making adjika from tomatoes is very popular among Russian housewives.

Adjika from tomatoes for the winter will be an excellent addition to numerous dishes, shading their taste and giving a touch of piquancy. Adjika will help you out more than once when you need to cook soup, marinate a kebab, bake pizza, stew meat or make sauce. And if you are a lover of oriental cuisine, then you cannot do without this seasoning.

Adjika from tomatoes for the winter is a wonderful preparation, the taste of which can be varied at your discretion. For example, you can make it spicier, sweeter or more spicy, add apples, horseradish, bell peppers or more greens to adjika. It all depends only on your taste preferences and the wishes of your family. Since the main component of tomato adjika is tomatoes, their choice should be approached especially carefully - the fruits should be ripe, fleshy, without traces of rot and damage. In this case, even overripe tomatoes will do.

Tomato adjika should also contain traditional seasoning ingredients such as hot peppers, garlic and salt. All other ingredients are added to your taste. Do not forget about spices and herbs that will help make adjika more tasty and aromatic: among the spices are suneli hops, chili pepper, coriander, turmeric, fenugreek, dill seeds and mustard seeds, among herbs - cilantro, parsley, basil and marjoram ... Adjika from tomatoes for the winter can be harvested both raw and boiled. Each option has its own advantages - raw adjika retains more vitamins, while boiled adjika can be stored longer.

To make your tomato adjika for the winter for the winter a success, do not be too lazy to thoroughly sterilize the jars. By the way, the most suitable size jars for adjika are considered half-liter - such a jar is convenient to treat relatives or friends, besides, its contents are quickly eaten so that you can open the next one. Adjika cooking options are striking in their variety, so choose, experiment, taste and be inspired by the culinary recipes offered by our website!

Adjika from tomatoes and bell pepper with garlic

Ingredients:
3 kg of tomatoes,
1 kg of bell pepper,
500 g garlic
150 g hot pepper
100 ml of 9% vinegar,
80-100 g of salt,
60 g sugar.

Preparation:
Peel and rinse tomatoes, garlic and peppers under running water. Using a meat grinder or food processor, grind these ingredients, then mix well and leave the mixture for 1 hour. Drain the resulting liquid, add salt, sugar and vinegar. Mix thoroughly, put adjika in sterilized jars and roll up with sterilized lids.

Adjika "Domashnyaya" with carrots, bell peppers and apples

Ingredients:
2 kg of tomatoes,
1 kg of carrots,
1 kg of bell pepper,
1 kg of apples
200 g garlic
100 g hot pepper,
200 ml of vegetable oil,
150 ml of 9% vinegar,
150 g sugar
100 g hops-suneli,
50 g of salt.

Preparation:
Remove the stalk from tomatoes and cut into several pieces. Cut off the peel of apples and remove the core. Peel the carrots, extract the seeds from the peppers. Pass all the ingredients through a meat grinder and put the resulting mixture in a large saucepan, stirring with a wooden spoon. Simmer for 1 hour, stirring regularly. Add chopped garlic, sugar, salt, suneli hops and vinegar about 10 minutes before cooking, mix well. Pour the prepared adjika into sterilized jars, roll up, turn upside down and cool, covering with a warm blanket.

Adjika "Spicy" with horseradish and herbs

Ingredients:
2 kg of tomatoes,
2 kg of bell pepper,
10-15 hot peppers
8-10 heads of garlic.
3 pieces of horseradish root,
2 bunches of parsley.
2 bunches of dill
4 tablespoons of salt
4 tablespoons of sugar
150 ml of 9% vinegar.

Preparation:
Rinse all vegetables well, removing stalks and seeds. Rinse the herbs, peel the garlic. Pass all ingredients (except salt, sugar and vinegar) through a meat grinder or chop with a blender. Mix the resulting mixture well. Add salt, sugar and vinegar, mix again and place in sterilized jars. Close the jars with lids and store.

Adjika "Adjarian" from tomatoes, peppers, carrots and onions

Ingredients:
5 kg of tomatoes,
1 kg of bell pepper.
1 kg of carrots,
500 g of onions.
5-10 bitter peppers
5-7 heads of garlic,
500 ml of vegetable oil
salt to taste
ground coriander to taste.

Preparation:
Remove the stalk and core from tomatoes, peel the seeds from the pepper. Cut tomatoes, peppers and onions into 2-4 pieces and mince. Put the mixture in a saucepan, add chopped garlic, vegetable oil, salt and coriander to taste. Stir the mixture thoroughly with a wooden spoon and simmer for about 2 hours, stirring occasionally. Put the finished adjika in sterilized jars, roll up and cool, turning it upside down.

Adjika from tomatoes and eggplants

Ingredients:
1.5 kg of tomatoes,
1 kg eggplant
1 kg of bell pepper,
6 heads of garlic
3-4 hot peppers,
1 cup vegetable oil
100 ml of 9% vinegar,
1 tablespoon of salt.

Preparation:
Prepare vegetables with garlic and mince. Put the mixture in a large saucepan, add oil and cook for 40-50 minutes. Add salt and vinegar 10 minutes before the end of cooking. Put the finished adjika in sterilized jars, roll up the lids and let cool, turning it upside down.

Adjika from tomatoes in a slow cooker

Ingredients:
1.5 kg of tomatoes,
3 large heads of garlic,
2 hot peppers
1 bunch of greens (parsley, dill and cilantro),
100 ml of vegetable oil,
1 tablespoon sugar
1 tablespoon salt
1 tablespoon ground coriander
50 ml of 5% vinegar.

Preparation:
Remove the stalks from tomatoes and cut into several pieces. Cut off the stalks of the peppers and extract the seeds. Peel the garlic. Chop tomatoes, peppers and garlic with a meat grinder or blender. Put the tomato mixture into the multicooker bowl and set the "Stew" mode for 2 hours. The mixture must be stirred periodically during cooking, and after 1 hour add salt, sugar and vegetable oil. Mix. Add chopped herbs and ground coriander 30 minutes before cooking. 10 minutes before ready to pour in vinegar. Pour adjika into sterilized jars, seal tightly, turn the jars upside down and leave to cool, wrapped in a blanket. Store adjika in a cool place.

As you can see, cooking adjika is a simple matter, but so tasty and aromatic that you definitely need to add this sauce to the list of your blanks. Adjika from tomatoes for the winter will undoubtedly please you and your loved ones more than once with its wonderful taste and high quality.

Bon Appetit!

As you know, real adjika came to us from Georgia itself, which is a thick and rather spicy mass. It is prepared from vegetables such as sweet peppers and chili, with the addition of certain spices. But cooked in Russia, it bears little resemblance to the traditional one, because in its composition, the main ingredient is tomatoes.

Of course, everyone prepares it in their own way, including onions, carrots, walnuts, green apples, horseradish and so on. Personally, I love to cook this piece according to my grandmother's recipe, as well as because it is my favorite one. Be sure to include fresh meaty tomatoes and sweet peppers, due to which raw adjika comes out very fragrant and tasty. You need to store it in the refrigerator, in small jars. Of course, boiled adjika is also common in our country, which, unlike raw, needs to be rolled up in jars.

So, in today's article, we will consider recipes for homemade adjika, which turns out to be truly delicious and aromatic. Just grab it, cook it and try it yourself! Well, if the topic of canning is already on, then you will definitely like it!

Adjika, cooked without boiling, turns out to be quite burning and similar to pasta. It is a red-orange seasoning with salt, various herbs and garlic. In principle, it is not difficult to prepare 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 water. For bell pepper and chili, remove the stalk, and leave the seeds, cut them together with the tomatoes into medium pieces. We also peel the garlic and use a blender or meat grinder to grind all the chopped vegetables.

Now we shift the finished adjika into clean jars, close the lids and put it in the refrigerator. This is a completely easy way to cook adjika, without cooking.

How to cook horseradish adjika at home

Properly prepared, a savory appetizer goes well with many side dishes. It is prepared from ingredients such as tomatoes, horseradish and garlic. It is very easy to prepare it.

Ingredients:

• Tomatoes - 2.5 kg
• sweet pepper - 1 kg
• chili pepper - 3 pcs
• horseradish root - 4 pieces
• 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 vegetables in running water. Remove the stalk from sweet pepper and chili, leave the seeds, they do not need to be removed. We twist in a meat grinder: tomatoes, sweet peppers and chili, peeled garlic and horseradish.

Then add vinegar, vegetable oil, sugar, salt to taste to the twisted mass and mix everything well. Pour the resulting mass into sterilized jars, close the lids and store in the refrigerator.

Cook and eat to your health!

How to cook adjika with apples

This piece with apples is best served chilled on the table. It goes well with both first and second courses, and even simple sandwiches.

Ingredients:

• Tomatoes - 1 kg
• onion - 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 rather large pieces.

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

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

From the indicated ingredients, I got, like this, three jars of 480 ml.

Homemade adjika with tomatoes and garlic, no bell pepper

If you suddenly decided to make adjika, but for some reason you did not have bell pepper, do not be discouraged. After all, this blank can be prepared 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:

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

We put on low heat, stirring, bring to a boil and put in sterilized jars, wrap with lids, and leave to cool completely.

After the adjika in the jars has completely cooled down, we put them in the refrigerator for storage.

A simple recipe for homemade adjika without preservation (video)

Bon Appetit!!!

Let's bring a touch of Caucasian exoticism to our gray everyday life - let's cook a spicy and aromatic adjika! Today I offer you the best recipes for adjika without cooking for the winter. The preparation is very simple, it will not take much time, but what a taste it turns out! Just lick your fingers! Our recipes with photos will tell you how to make adjika easily and quickly, without heat treatment.

Let me tell you straight: what we often cook in our latitudes and proudly call "adjika" does not quite correspond to an authentic dish. A real Abkhaz hot pungent seasoning is prepared without tomatoes. But we will consider the best recipes in different versions: more familiar to us, with tomatoes, and the classic Abkhaz seasoning, and the Georgian variation with walnuts and cilantro. The main thing is to find the right ingredients, and the recipe is very simple everywhere.

Adjika raw from tomatoes with garlic

First, I will share with you a recipe for adjika from tomatoes with garlic and pepper without cooking. This is a variant of the seasoning adapted in our conditions. Tomatoes need to be selected ripe, fleshy, maybe slightly overripe. Such a preparation preserves the taste and useful properties of fresh vegetables, has a strong antimicrobial effect, and protects against colds.

Ingredients:

• 1 kg of tomatoes;
• 300 g bell pepper;
• 60 g hot red pepper;
• 60 g garlic (1 medium head);
• 60 g apple cider vinegar;
• 100 g sugar;
• 2-3 tsp salt.

Preparation:

1. Wash the tomatoes, prepare them for chopping. To do this, scald them with boiling water, immerse them in cold water for a minute and remove the skin. Cut off the top.
2. Wash the sweet pepper, remove the seeds and the stalk, cut it lengthwise into wide strips. Peel and wash the garlic.
3. Cut off only the leg of hot pepper, leave the seeds. Combine tomatoes, sweet and hot peppers, garlic. Grind through a meat grinder or in a blender bowl.
4. Add salt, sugar to chopped vegetables, pour in vinegar. Stir, let it brew for three hours to better dissolve the salt.
5. We sterilize jars for adjika in advance, pour boiling water over the lids. Let's spread the adjika among the banks.

We will store it in the refrigerator. Here is a classic recipe without cooking tomato and garlic adjika.

Adjika Abkhazian: classic raw recipe

Real classic adjika raw for the winter is prepared without tomatoes. There are different options, I will tell you the simplest recipe. The seasoning is thick, tastes like fresh and very spicy.

Ingredients:

• 30 pcs. large pods of hot pepper;
• 1.5 pcs. large heads of garlic;
• 2 tbsp. l. salt (not iodized);
• 2 tbsp. l. blue fenugreek;
• 1 tbsp. l. dill seeds;
• 4 tsp coriander;
• 2 tsp cumin (cumin).

Advice: I buy spices in the market from Abkhazian traders. You can buy ready-made Abkhaz mix for adjika.

Preparation:

1. Wash hot peppers, peel off the tails. This operation is best done with gloves.
2. We peel the garlic, disassemble it into cloves, wash it. Mix pepper and garlic, grind them in a blender. Place in a large bowl.
3. Dry the cumin and coriander in a pan over low heat, stirring occasionally, until a strong aroma appears. Then mix them with dill seeds and fenugreek, grind all the spices in a food processor or coffee grinder. If desired, you can simply crush in a mortar with a pestle.
4. Combine the pepper mixture with spices, add salt, stir well. We put it in jars scalded with boiling water. Close with clean lids.

Store in a cellar or refrigerator.

Delicious "Vigorous" raw adjika with horseradish

Cooking adjika at home from tomatoes without boiling has many variations. I will share with you a recipe for making a hot seasoning with horseradish and parsley.

Ingredients:

• 2 kg of red tomatoes;
• 10 pieces. medium-sized red sweet peppers;
• 3-4 pcs. hot pepper;
• 100-200 g horseradish root;
• 160 g garlic (2 large heads);
• 100 g sugar;
• 2-3 tsp salt;
• 70 g of table vinegar;
• 1 bunch of dill;
• 1 bunch of parsley.

Preparation:

1. Scald tomatoes and bell peppers with boiling water. After cooling, remove the skin from them.
2. Cut the horseradish into thin slices, hot pepper into rings. Divide the garlic into wedges. We pass all the vegetables through a meat grinder or grind in a blender.
3. Finely chop the washed parsley and dill, add to the tomato-pepper mixture. Pour in sugar, salt, pour in vinegar. Mix well.
4. Pour into a three-liter bottle, close with a lid. Adjika with pepper and herbs is ready. We store it in the cold.

Note: When stored for a long time, the seasoning may ferment slightly. Don't be afraid of this - stir it to release the gas. The blank will acquire a pleasant taste of pickled tomatoes.

Adjika from prunes

I like to stock up on interesting recipes, and now I suggest one of them. The seasoning is prepared from plums without cooking, with tomato paste and bell pepper. Prunes give the dish a pleasant sour taste.

Ingredients:

• 1 kg of fresh prunes;
• 1 kg of bulgarian pepper;
• 2-3 heads of garlic;
• 500 g tomato paste;
• 1-1.5 pod of hot pepper;
• 1.5 tbsp. l. salt.

Preparation:

1. Wash the plums, remove the seeds from them. Wash the washed bell pepper, cut it, clean it from seeds.
2. Cut the washed hot pepper into rings. We clean the garlic, wash it. We mix everything and grind it with a blender (or pass it through a meat grinder).
3. Pour into a bowl, add salt, add tomato paste, mix thoroughly.
4. We put it in clean jars, close with lids.
5. Adjika with prunes and bell peppers is ready without cooking. Thanks to plums and tomato paste, we cooked it without vinegar.

It is impossible to imagine the best adjika recipes without cooking for the winter without detailed videos. Here is one of them, everything is very easy and understandable.

No-boil recipe with aspirin

If you are still afraid that the raw preparation for the winter may explode, you can play it safe and cook adjika with aspirin. The classic proportion is one aspirin tablet for half a liter of ready-made seasoning. In this amount, the medicine will not do any harm to your body.

Ingredients:

• 4 kg of tomatoes;
• 2 kg of bulgarian pepper;
• 200 g of garlic;
• 3 pcs. hot pepper;
• 200 ml vinegar 9%;
• 3 aspirin tablets;
• Spices for adjika - to taste.

Preparation:

1. Dry the washed vegetables on a paper towel or napkin. Scald tomatoes and bell peppers with boiling water, then pour cold water. Carefully remove the skin from them.
2. Cut into pieces and mince (or blender).
3. Wash hot peppers, remove seeds. Wash the garlic too, peel the slices. Pass hot pepper and garlic through a meat grinder, mix with tomato-pepper mass. Then pour in the vinegar.
4. Crush the aspirin with a pusher in a mortar or saucer, add to the adjika and mix carefully. Cover the blank with gauze, let it stand for about a day so that all the ingredients are well dissolved.
5. In the meantime, we will sterilize the jars and lids. Stir the finished adjika again, put it in a jar with a ladle, and tighten the lids. Can be closed with plastic lids.

We store the workpiece in the basement or refrigerator.

Georgian adjika with chili

This is a popular Georgian spice, without cooking, spicy, with peppers and nuts. It will take a lot of chili peppers.

Tip: It is better to cook the seasoning with gloves.

Ingredients:

• 1 kg dry chili peppers in pods;
• 200 g of walnuts (preferably raw, not roasted);
• 60-70 g of coriander seeds;
• 100 g of suneli hops;
• 1 bunch of cilantro greens;
• 1 bunch of parsley;
• 300 g of garlic;
• 300 g of coarse salt;
• A little cinnamon (to taste).

Preparation:

1. We wash the red chili peppers and soak for 1 hour in cool water. Then we drain the water. Dry the pepper, remove the seeds.
2. Cilantro and parsley greens also need to be washed and dried. We clean the garlic, divide it into slices, wash it.
3. We pass chili peppers, garlic, nuts through a meat grinder. You can repeat this operation two or three times. If a lot of liquid is released, it is better to drain it.
4. Then transfer the mixture to a deep bowl. Add finely chopped parsley and cilantro, salt, coriander and suneli hops to it. Stir well.
5. Cover and leave at room temperature for three days. Do not forget to stir twice a day.
6. Then we transfer the burning seasoning to dry jars, close with lids. Adjika is perfectly stored in the refrigerator or cellar for many months.

Note: It is good to grease meat or chicken with this seasoning before baking in the oven.

Sharp seaming without vinegar

It is also popularly called "Ogonyok" - for its bright red color and burning warming taste. The recipe is no vinegar and the chili is a natural preservative here. My friends store such a seasoning in a room, a pantry. They say it doesn't spoil. But I don't risk it and keep it in the refrigerator.

Ingredients:

• 3 kg of ripe tomatoes;
• 1 kg of bulgarian pepper;
• 400 g hot chili peppers;
• 2 large heads of garlic;
• 6 tbsp. l. salt.

Preparation:

1. We wash the tomatoes, dry them, cut the stalks out of them. Cut crosswise from above, scald with boiling water and immerse in cool water for a minute. Then we take out and easily peel off the skin.
2. My Bulgarian pepper, clean from seeds, cut into strips. I also wash chili peppers, cut off the tails, remove the seeds, cut into rings.
3. We clean the garlic, divide it into teeth, wash it, cut it into thin slices.
4. Grind all vegetables through a meat grinder or in a blender until puree. Add salt and mix. We leave it to brew for three days. Stir the seasoning twice a day.
5. Then put the adjika in clean jars, close with plastic lids. We put it in the refrigerator for storage. A spicy aromatic seasoning is ready!

As you can see, the best recipes for adjika without cooking for the winter are very easy, cooking with them is fun and pleasant, and eating dishes with aromatic seasoning is a sheer pleasure! Treat yourself and your family with delicious adjika. Enjoy your meal!