Adjika with ranetki for the winter recipe for cooking. The simplest adjika recipe "Simple"

19.08.2019 Winter blanks

Hello dear friends! Today I will present you the most delicious recipes of home adjika. It is a traditional Abkhazian sauce made from hot pepper with spices.

But our housewives love to experiment and have come up with many recipes for making this sauce with the addition of various vegetables. Such as tomatoes, bell peppers and other products.

In my collection you will see many recipes with various additives in it. There are sharper ones, but not really. Can be cooked or made raw. These options, of course, have been personally tested by me and my family, so I can recommend them with a calm mind. All methods are very tasty and worthy of your table.

Personally, I love not very sharp adjika and do it for myself separately, because my family likes it more sharply. But if you get too hot sauce, just dilute it in tomato paste or ketchup. It will not be worse, I assure you. It goes well with meat, vegetable side dishes. Even if you just spread it on the bread, it will be very tasty.

Be very careful with hot peppers. If you do without gloves, then wash your hands thoroughly. But, it's better to work with gloves.

My favorite way to make this sauce. Firstly, it is done very quickly, since this recipe is without cooking. Secondly, it turns out incredibly tasty.

Ingredients:

Tomatoes -2 kg
Sweet pepper - 1 kg
Hot pepper - 8-9 pcs.
Garlic - 0.5 kg
Salt - 100 gr

Cooking method:

1. Rinse all vegetables and cut into small pieces. Peppers remove seeds. Rinse hot peppers and chop. Peel the garlic. Grind all ingredients through a meat grinder or in a blender.

If you want a less spicy sauce, then clear the hot pepper from the seeds. If you want to be sharper, then leave the seeds.

2. Then add salt and mix the resulting mixture properly. Arrange on sterile jars and wrap them with lids. Keep this sauce in the refrigerator.

The classic recipe of Abkhaz adjika

This sauce is very spicy, but very tasty. It can be added, for example, to. There are many dishes where our adjika will have to go.

Ingredients:

Red hot pepper - 500 gr
Garlic - 150 gr
Salt - 50 gr
Hops - Suneli - 2 teaspoons
Cumin (Zira) - 2 teaspoons
Coriander - 2 teaspoons

When preparing this sauce, be sure to wear gloves to prevent burns from pepper and garlic.

Cooking method:

1. Rinse the pepper, cut in half and peel the seeds. Peel the garlic.

2. Using a meat grinder, grind the vegetables two to three times. Then bring the hand blender to a smooth mashed mass.

3. Put the coriander, cumin and suneli hops in a dry skillet. Stir and put on fire for 2-3 minutes to make oil stand out. Then grind in a coffee grinder.

4. Pour the resulting mixture into adjika, add salt and mix. Then cover with cling film and leave for 5-7 days for fermentation. Then transfer to sterile jars, tighten the lids and put in the refrigerator for storage.

The most delicious bell pepper recipe

Here is a very simple and quick option, and the result is excellent. It uses tomato paste, but you can take the tomatoes and grind yourself to a puree state.

Ingredients:

Sweet pepper - 4 kg
Hot pepper - 250 gr
Sugar - 150-200 gr
Tomato paste - 600 gr
Peeled garlic - 500 gr
Parsley and dill - 100 gr
Vinegar 9% - 150 ml
Sunflower oil - 50 gr
Salt - 50 gr

Cooking:

1. First you need to prepare all the ingredients. Separately, through a meat grinder, pepper, garlic and hot pepper with seeds. Chop parsley and dill.

2. In a pan with sweet pepper, add tomato paste, salt, sugar, sunflower oil. Mix everything and let it boil for 30-35 minutes.

3. Then add hot pepper, garlic and herbs. Stir and cook for another 10 minutes. Add vinegar at the end.

Adjika for winter from tomato and garlic without cooking

I propose another simple recipe without cooking. As you understand, this type of workpiece is done very quickly, but it turns out delicious. It turns out to be moderately sharp, moderately salty. Although, salt and sugar can be put to your liking.

Ingredients:

Tomatoes - 1.5 kg
Hot pepper - 1 pc.
Garlic - 100 gr
Salt - 1 teaspoon with a slide
Sugar - 2 teaspoons

Cooking method:

1. Wash all vegetables. For tomatoes, cut the core and bad parts, if any. Peel the garlic. Cut the pepper in half and take out the grains.

Tomatoes need to be taken very ripe, you can even substandard, mashed. Only without rotten barrels.

2. Then pass all the vegetables through a meat grinder, add salt and sugar. Mix everything thoroughly, about 5 minutes.

Video on how to make non-hot adjika from tomato and sweet pepper

Ingredients:

tomatoes - 5 kg
sweet pepper - 1 kg
garlic - 200 gr
salt - 10-13 tsp
sugar - 300-600 gr
vinegar 0.5 - 1 tbsp. (if necessary)
carrots - 1 kg
black pepper peas - 20 pcs.
white peas - 20 pcs.
allspice - 10 pcs.
coriander - 1 tbsp. a spoon
ginger - 1 tbsp. a spoon
dry mint - 2 tbsp. spoons
fresh dill - 3 tbsp. l

You will see the cooking method in this video. Everything is very accessible and understandable.

Try to cook in this way and you will not be disappointed, as it really turns out very tasty. Mine even love to spread it on bread and eat just like that, without everything.

Spicy tomato and apple sauce, no vinegar

Another simple and quick recipe. It differs from the previous ones in that we add apples here. It turns out a very interesting flavor combination.

Ingredients:

Tomatoes - 3 pcs (medium)
Green apple - 1/2 pcs.
Hot red pepper - 1 pc.
Garlic - 5 cloves
Vegetable oil (olive) - 50 ml
Salt to taste

Cooking method:

1. Rinse all vegetables. Cut tomatoes into slices. Cut the apples into slices and cut the core so that there are no seeds. Peel the seeds and cut into medium slices. Peel the garlic.

2. Then put everything in a blender - first tomatoes, then apples, peppers and garlic. Grind thoroughly until smooth.

3. It remains only to shift everything into clean sterile jars and close with boiled lids. Store in the refrigerator for storage.

A simple and quick recipe for winter adjika with horseradish

Insanely tasty and easy way of sauce. Remarkably kept all winter. Very well adjika goes well with bread and bacon, just an overeating. From this amount of products, 3 cans of 700 ml and 1 can of 500 ml are obtained.

Ingredients:

Tomatoes - 2 kg
Bell pepper - 1 kg
Hot peppers - 0.5 pods
Garlic - 200 gr
Horseradish root - 200 gr
Salt - 2 tablespoons
Sugar - 3 tablespoons
Vinegar 9% - 1 tablespoon

Cooking method:

1. Rinse and dry tomatoes. Cut the core and cut them into slices.

2. Peel the garlic. Wash and clean horseradish roots by removing all black dots. Then rinse them again.

3. Rinse sweet and hot peppers, peel the seeds and rinse again. Then cut into slices.

4. Now pass the prepared products through a meat grinder. Add salt and sugar to the resulting mass, then mix well.

5. Then put everything in sterile jars and put in a refrigerator for storage. And the delicious spicy adjika is ready.

Today I prepared recipes for wonderful and tasty adjika for every taste. Choose and try to do. I like the fact that all the methods are mostly instant.

I also have other great winter recipe recipes. For example, or canned. You can also see recipes or. So salt, pickle and preserve with pleasure and then in winter you will not have a shortage of home-made vegetables.

Good appetite!

Well, who does not like Abkhazian sauce called adjika? It goes well with any kind of side dish and meat, because it has a pronounced tomato flavor and spicy aroma. Abkhazians grinded all the products that were used in the preparation of the sauce with stones, but this does not mean that we need to do the same in order to achieve the same taste, because there is a blender or food processor at hand that will help us make the sauce a paste-like consistency. We will present you some recipes on how to make the sauce to preserve it for the winter.

Take 2.5 kg of tomatoes and grind them so that you can pass through a meat grinder. Just make sure that the vegetables are whole without dents or rot, because such tomatoes cannot be used. If you neglect this rule, then adjika will quickly deteriorate.

When the tomato mass is ready, it will need to be placed in a colander covered with gauze. This stage is necessary in order to stack all the juice with tomatoes.

Meanwhile, pass through a meat grinder 500 g of pepper (you can use any vegetable of a sweet variety, but, as a rule, housewives use ordinary bell pepper). Hot pepper is also crushed - it will literally need 1 medium-sized pod, and 0.150 kg of garlic gruel. Mix everything thoroughly and add to the tomato cake, which is already left in the colander.

Pour vegetable oil into the blank for adjika - literally 1 tablespoon, 1 tsp. vinegar, add also 0.1 kg of sugar and ½ tbsp. salt.

Place adjika on the stove. Once it boils, let it boil for 30 minutes.

During this time, sterilize 0.5 liter cans. From the amount of ingredients that we indicated in this recipe, we get 4 such cans and literally ½ saucers to give our households a sample.

Boiled adjika with horseradish for the winter

First of all, we pass the tomatoes through the meat grinder. In all recipes we will indicate the same amount of 2.5 kg, which is enough for 4 half-liter cans. And you already count from this indicator how many tomatoes you need for the number of cans that you want to preserve.
The next step is to grind 250 g of hot pepper with 1/2 kg of pepper (Bulgarian). I’ll also use horseradish - no more than 1 root, so as not to overdo it with sharpness. This is a variant of acute adjika, so we take quite a lot of corresponding ingredients.

Important! When preparing this adjika, protect the skin of your hands by wearing gloves. Hot peppers can leave a severe burn.

We mix the sharp workpiece with the tomato, add 110 g of sugar and 60 g of salt to it, put everything on fire and cook for 1.5 hours.
After that add 200 ml of vinegar, 125 ml of vegetable oil (olive or sunflower) to adjika. Boil the sauce over medium heat for 1/6 hour. During this time, we prepare jars - we sterilize them.
Pour the sauce and roll it. Do not rush to lower ready-made seals into the basement, let them stand at home for a day in a blanket.

Adjika in Georgian for the winter

Any seasoning containing the word “Georgian” is very spicy by default. Adjika in this case is no exception. In this recipe we will use a large amount of hot pepper and a certain set of additional spices, but there are absolutely no tomatoes in this adjika:

Take 1 kg of red hot pepper and grind it in a meat grinder with 0.5 kg of garlic.

Important! Take the fruits of the pepper exactly red, so that your adjika has a saturated bright color.

Add 3.4 glasses of salt to the resulting mixture, as well as seasonings mixed together: dill, coriander and suneli hops.
We mix everything well and ram into cans. As you can see, you do not need to cook anything.

Important! Carefully eat this adjika if you have ailments of the stomach or other organs of the digestive system.

Adjika sweet winter recipe

Grind tomatoes with 3 large bell peppers and 2 pods of hot pepper through a meat grinder or blender.
After that, we twist, possibly several times, 250 g of walnuts and cloves of 1 head of garlic.
We mix the vegetable preparation with the garlic-nut and season the resulting mass with spices - 3 tsp. coriander, 1 tsp hops-suneli, 1 pinch of cinnamon and 5 tsp salt.
Tamp the resulting sauce in jars. You do not need to cook anything, but it is better to sterilize the banks.

Burning adjika for the winter recipe

If you like spicy sauces, you can cook adjika in Georgian. But there is another option for those who do not use hot peppers in the kitchen. You can replace it with a lot of garlic and add tomatoes:

As usual, chop the tomatoes (in this recipe you can take 3 kg), pass them through a meat grinder with 1 kg of bell pepper and 0.2 kg of garlic.
Add 2 tablespoons to the resulting sauce. salt and cook everything on fire for 1/4 hour.
While the sauce is boiling, sterilize the jars, and then fill them with ready-made adjika.

Adzhika recipe with plums for the winter

Plum adjika has a sharp taste with a sweet and sour hue. It is ideal for meat dishes. If meat is often baked in your family, be sure to prepare such a magnificent seasoning for the winter:

Pass through a meat grinder 1 kg of ripe plums. The plum flavor will be very spicy if you add gruel to it from 2 hot peppers and 1 garlic head. Of course, the ingredients will need to be cleaned of seeds and stalks.
Mix everything, add 2 tbsp. To the resulting mixture. tomato paste and 1 tbsp. sugar and salt.
Put the adjika workpiece on the fire and boil it for 20 minutes (at this time, prepare the cans for seaming).
Pour the resulting sauce into sterilized jars, cool them and lower them into the basement.

Adjika recipe from bell pepper for the winter

Grind 2 kg of bell pepper through a meat grinder. Add the pulp of garlic prepared from 2 heads of this root crop to the resulting pulp.
Add salt and sugar to this adjika to taste, 100 g of vinegar, mix everything.
Sterilize the jars and place the cooked adjika in them, which does not need to be heat-treated, it rolls raw.

Adjika for the winter tomatoes apples garlic

We pass through a meat grinder 200 g of hot pepper and the same amount of garlic, peeled, with 2.5 kg of tomato, which it is desirable to blanch, 1 kg of sweet pepper, the same amount of carrots and apples, previously peeled.

Important! It is advisable to skip all the ingredients through a meat grinder. If you try to turn their pasty mass by blending or some other method, then the tastes will simply mix, and you will not be able to feel every product in adjika, and this is what makes this sauce special and piquant.

We put the resulting mixture on fire and boil it for 60 minutes. During this time, excess liquid will evaporate from the sauce.
In the thick we add chopped dill with parsley, as well as 1 cup of vegetable oil, 2/3 cup of sugar and 2 tbsp. salt. We boil for another 15 minutes, and during this time we prepare jars for seaming.
We spread the sauce in containers and put it into the basement for storage.

Spicy tasty adjika for the winter

Armenians preserve such adjika for the winter:

They pass 5 kg of tomato with 1 kg of garlic and 0.5 kg of chilli pepper through a meat grinder.
They fill the resulting workpiece with 50 g of salt, and then pour it into enameled dishes and stand for 15 days. All this time adjika needs to be constantly mixed so that it better ferments.
Then you need to pour the sauce into jars and roll them.

Adjika light for the winter

We pass through a meat grinder 1 kg of tomatoes and bell peppers. Add ½ kg of garlic here.
Season the resulting mass with 20 g of dry hot pepper, 3 tbsp. salt and 2 tbsp dried parsley root.
The resulting adjika should be infused for 1-2 days in a cold place (preferably in the refrigerator) so that the tastes of all the ingredients that were added mix with each other.
We lay out the finished sauce in jars, which must be sterilized and dry without fail.

Adjika Zamaniha for the winter

Pass through a meat grinder 3 kg of tomatoes with 1 kg of sweet pepper. To this we add 4 pods of hot pepper with 5 heads of garlic, peeled.
Add to this mixture 2 tbsp. salt and 200 g of sugar, mix everything and pour 1 cup of vegetable oil.
We put adjika to cook. It should boil for 15 minutes.
The last step is to roll. Banks should be dry and sterilized.

Spicy adjika for winter without cooking

Grind through a meat grinder 2.5 kg of tomatoes. Add sweet pepper in an amount of 1 kg. All this is mixed with garlic gruel (you will need to first prepare 300 g of cloves, peeled). We do exactly the same with horseradish, which must be used in an amount of 0.2 kg. Chilli peppers are also needed - select 4 small fruits.
Mix the resulting workpiece well, and then add 1.5 cups of vinegar, 1 cup of sugar and 2 tbsp. salt.
We leave this adjika in the refrigerator for 1 day, then transfer it to dry jars, which it is advisable not to forget to sterilize.

Important! Keep such adjika only in the refrigerator. You can not worry about the suitability of the product, adjika of this method of preparation can stand for a year in a cold place and not deteriorate. But if you have already opened the jar, then it is advisable to use its contents quickly.

Adjika for the winter through a meat grinder

As you already noticed, in all adjika recipes that we presented above, the ingredients are crushed only by a meat grinder so that a person can taste the taste of each product that was used during cooking with the receptors.

A blender is not the best option, because it turns products into pasta without leaving any lumps, and they are needed in adjika - this distinguishes it from ketchup and ordinary tomato juice.

We present you another adjika recipe through a meat grinder:

Grind 5 kg of tomatoes with sweet pepper.
Add 3 kg of sour apples, 20 pods of hot pepper and 5 heads of garlic to the resulting mass. These products are also passed through a meat grinder.

Important! In this recipe, peel from tomatoes and apples can not be removed before passing them through a meat grinder.

Pour 1 cup of vegetable oil and ½ cup of vinegar into the sauce.
Pour 1 cup sugar and 2 tbsp. salt. We mix everything thoroughly so that the bulk ingredients are completely dissolved in the vegetable grounds.
We put adjika on the fire, boil for 40 minutes, and then lay it out in jars that have already been sterilized by this moment.

Raw adjika for the winter with tomato recipe

This recipe differs fundamentally from all previous ones in that aspirin is added to it. This is a wonderful preservative, but if you decide to use it, it is better not to give such adjika to children.

Pass through a meat grinder 2.5 kg of tomatoes with 1.5 kg of sweet pepper grade. Take also hot pepper - 10 pcs. Prepare garlic gruel from 2 heads of this root crop.
Salt the resulting adjika.
We measure the amount of the resulting liters of adjika. Experienced housewives recommend adding 1 tablet of aspirin to each half-liter jar.
We give ready adjika to infuse in the refrigerator for a day. During this time, aspirin in vegetables will completely dissolve.
After that we roll up the cans and lower them into the basement.

Video adjika from tomato for the winter

Adjika classic recipe without cooking for the winter

A lot of recipes, from those that we have listed in our article, are prepared for the winter without cooking. According to the classic recipe, this is how this sauce should be cooked. We present you a detailed recipe:

Pass through a meat grinder 500 g of tomatoes with 200 g of bell pepper.
Add here 30 g of garlic and horseradish root, as well as 1 pod of hot pepper.
Salt and pepper adjika to taste and season it all with 30 ml of wine vinegar.
We mix the sauce, defend it for 24 hours in the refrigerator, and then transfer it to sterilized jars and roll them up.

Adjika with vinegar without cooking for the winter

Grind 4 kg of tomatoes and 1.5 kg of bell pepper. We use a meat grinder for these purposes.
Add 3 pods of hot pepper and 200 g of garlic here.
Salt the finished adjika and add 200 ml of vinegar to it.
Such adjika can be infused in the refrigerator for 60 minutes, after which it can already be laid out in banks and lowered into the basement.

Adjika is an indispensable seasoning. It can not only serve you as a sauce, but also an excellent dressing in borsch or cabbage rolls. In general, any housewife with a creative touch will surely find application for this sauce in her kitchen in the winter season and beyond.

Video: “How to cook adjika for the winter”

The season of harvesting vegetables for the winter at the good housewives is in full swing: the time has come for tomatoes, peppers and other goodies from the south. And this means that it is time to look through old, favorite recipes and not refuse new gastronomic experiments. Below is a selection of adjika recipes, in addition to the usual hot tomato sauce, you can prepare adjika from other, most unexpected vegetables and even berries.

Acute adjika for the winter - photo recipe step by step

If you like spicy dressings that are served with meat, the next recipe must be in your cooking piggy bank. Moreover, the creation of a adjika snack bar does not require much time and products. Only five vegetables, simple spices, oil, vinegar and tomato paste - that’s all that is needed to prepare amazing preservation.

Yield: 6 cans of 200 ml.

Time for preparing: 2 hours 0 minutes

Quantity: 6 servings

Ingredients

Green bell pepper:1 kg
Tomatoes: 500 g
Onion: 300 g
Hot peppers (chili or pepperoni):25 g
Garlic: 1 Goal
Sugar: 40 g
Vinegar: 40 ml
Salt: 25 g
Tomato Paste: 60 ml
Refined oil:40

Cooking instruction

How to cook adjika for the winter from tomato

Many cooks cook adjika quickly using ready-made tomato paste. But it’s difficult to call such an ideal option, real housewives use only fresh tomatoes harvested at their own summer cottage or purchased from farmers.

Products:

The most ripe, selected, meaty tomatoes - 5 kg.
Garlic - 0.5 kg (5-7 heads).
Sweet bell pepper - 3 kg.
Vinegar, standard 9% - 1 tbsp.
Salt - 1 tbsp. l (with a slide).
Bitter pepper in pods - 3-5 pcs.

Cooking Algorithm:

First, sort the garlic into the teeth, peel. Rinse all necessary adjika vegetables. Then, cut the stalks of the tomatoes, cut into pieces. To do the same with pepper, in addition to the stalks, to remove the seeds, you can repeatedly rinse under running water. Do not peel bitter pepper from seeds.
Next, twist all the vegetables in an old conventional mechanical meat grinder. (Experienced housewives say that new-fangled kitchen helpers, like combines or blenders, do not give the right consistency.)
Pour in salt, followed by vinegar, mix.
Adjika leave for 60 minutes. Take a sample, if not enough salt and vinegar, then add.

According to this recipe, adjika is not necessary to cook, so it will retain all the beneficial properties. You can take products half as much, make sure that adjika “leaves” well, and cook it as needed.

Harvesting adjika for winter from zucchini

Classic adjika is peppers and tomatoes, but modern housewives are ready to experiment with this dish. One of the most original solutions is the use of zucchini, they make the texture more delicate, aromatic. Such adjika, if you make it a little less spicy, can be used as a full-fledged snack dish.

Products:

Young zucchini - 3 kg.
Bulgarian pepper - 0.5 kg.
Salt - 50 gr.
Fresh carrots - 0.5 kg.
Red, ripened tomatoes - 1.5 kg.
Vegetable (even better olive) oil - 1 tbsp.
Sugar - 0.5 tbsp.
Ground hot pepper - 2-3 tbsp. l

Cooking Algorithm:

Preparation of yummy begins with washing and peeling vegetables. Zucchini, if old, then clear of seeds. Also do with pepper.
Cut vegetables into pieces convenient for twisting. Grind everything in the good old way - in a meat grinder.
Add granulated sugar, pour in vegetable oil.
Put on the stove. Wait for boiling, then cook on very low heat for 40 minutes, stirring all the time, since the vegetable mass tends to quickly burn to the bottom of the container. At the end of cooking, add hot pepper.
After adding pepper, squash adjika can still be kept on the stove for 5 minutes and can be clogged.
Sterilize jars, they must be hot, lids too. Wrap in addition for the night.

And let the guests in winter enjoy the unusual taste of adjika and wonder what exactly the mysterious ingredient the hostess added here!

How to cook adjika for the winter with garlic

The following recipe is suitable for those housewives who would like to treat their relatives with adjika, but are afraid to cook it due to the fact that one of the households does not tolerate the taste of hot pepper. This role according to the recipe is “entrusted” to perform garlic, it will require quite a lot.

Products:

Tomatoes - 2.5 kg, ideally the grade “Bull’s heart”, they are very fleshy.
Apples "Antonov" - 0.5 kg.
Bell pepper - 0.5 kg.
Vegetable oil - 1 tbsp.
Carrots - 0.5 kg.
Dill and parsley - in a small bunch.
Garlic - 2-3 heads.
Vinegar (classic 9%) - 2 tbsp. l
Salt, ground black pepper.

Cooking Algorithm:

Prepare vegetables, everything should be perfectly washed, remove seeds and ponytails from apples and peppers, stalk from tomatoes and cut the carrots on both sides.
Next, cut the vegetables into slices - medium size. Grind in mashed potatoes using a meat grinder.
According to the recipe, rinse and dry the greens, do not need to pass through the meat grinder, cut into small enough.
Add salt and pepper to vegetables. Pour vegetable oil into future adjika. Vinegar is recommended to infuse a few minutes before turning off. Since according to this recipe, adjika boil time is quite long - 2 hours, then the vinegar will evaporate.
The pan should be enameled, vitamins are less destroyed in it. 5 minutes before the end of the cooking process, send greens finely chopped into a saucepan and pour in the vinegar as normal.
Lids and containers must first be sterilized in the oven or above steam. Pour hot flavored adjika, roll up.

Leave a jar for tasting, hide the rest away, otherwise, after the first spoon for a sample, the family will be difficult to stop.

Adjika winter recipe with horseradish

Adjika is a dish of Georgian cuisine, moving to another country or part of the world, it naturally transforms, adapting to local conditions and products. For example, Siberian housewives offer to cook this dish on the basis of horseradish, which gives no less spicy taste than vigorous Georgian peppers.

Products:

Juicy tomatoes - 0.5 kg.
Horseradish root - 1 pc. medium size.
Garlic - 1 head.
Salt - 1.5 tsp.
Sugar - 1 tsp.

Cooking Algorithm:

Technology is as old as the world. At the first stage, you need to prepare tomatoes, horseradish and garlic, that is, peel, rinse, cut into pieces suitable for twisting in a meat grinder.
When it comes to shredding horseradish, it is advised to twist not into a plate, but into a plastic bag, securing it with an elastic band. Then the very vigorous aromas of horseradish and its essential oils are perfectly preserved and do not “get lost along the way”.
Gently combine the tomato-garlic mass with twisted horseradish, add salt and sugar, stir until dissolved.
Sterilize the jars, put adjika into containers, and seal with metal lids.

You can not make such vitamin preparations for the winter, but prepare adjika with horseradish directly to the table, with a margin of several days in advance.

Adjika for the winter you will lick your fingers - the most delicious recipe

The more vegetables are included in adjika, the greater the variety of tastes and aromas awaits the taster. The only point is that it’s important not to overdo it with hot pepper. When there is too much of it, it will be impossible to taste tomatoes or bell peppers. And for the stomach, excessive sharpness is not very useful.

Products:

Tomatoes are juicy, tasty, ripe - 1 kg.
Bulgarian pepper - 5 amount
Fresh cilantro - 1 small bunch.
Apples with a sour taste, for example, "Antonovskie" - 0.5 kg.
Carrots - 0.3 kg.
Parsley - 1 small bunch.
Garlic - 2 heads.
Hot pepper - 3-4 pods.
Refined sunflower oil - 1 tbsp.
Salt - 0.5 tsp.

Cooking Algorithm:

By tradition, the hostess is expected to first have vegetables. They need to be peeled, stalks, seeds. Rinse thoroughly in several waters (or under running water).
Cut into pieces so that it is convenient to twist in a meat grinder. According to this recipe, it is allowed to use a new-fangled blender for chopping vegetables.
Add salt to the vegetable aromatic mixture, pour oil. Greens - parsley, cilantro - can be finely chopped, can be sent with other vegetables to a meat grinder / blender.
The cooking process lasts at least two hours, the fire is small, frequent stirring will only be beneficial.
Add Adjika to small glass containers previously sterilized. Roll up the lids.

Adjika recipe for winter without cooking

Harvesting vegetables for the winter is usually a very long process. First you need to peel all the vegetables, then wash, chop. The cooking process itself can take up to 2-3 hours or sterilization, when there is a danger that the jar will not withstand heating and burst. But there are options for fast cooking adjika that do not require boiling or sterilization, and therefore are popular.

Products:

Ripe tomatoes - 4 kg.
Bulgarian pepper - 2 kg.
Hot peppers in pods (or chili) - 3 pcs.
Garlic - 6-7 heads.
Vinegar (classic version of 9%) - 1 tbsp.
Coarse salt - 2 tbsp. l

Cooking Algorithm:

According to this recipe, you can simultaneously sterilize cans, lids and prepare vegetables.
Peppers and tomatoes should be removed from the tails, and peppers should also be removed from seeds. Garlic undressed, peel off. Rinse all vegetables.
Grind into a homogeneous mass using your favorite grandmother's meat grinder or a modern blender.
After adding salt with vinegar, mix thoroughly the aromatic and tasteful mass.
Leave for 60 minutes in a cool place, covering the container with a cloth (not a lid).
Mix again, now you can put it into prepared cans, roll up the lids.
It is recommended to store such adjika in a cool place, ideally in a personal cellar, but it is also possible in the refrigerator.

Adjika, cooked in this way, retains the greatest amount of vitamins and minerals.

Homemade adjika for the winter without tomato

Each person is individual, there are also those who cannot tolerate tomatoes, while they cannot refuse spicy sauces. There are recipes in which tomatoes play a secondary role or are not used at all.

Products:

Sweet pepper - 1.5 kg.
Garlic - 3-4 heads.
Seasonings (coriander seeds, dill) - 1 tbsp. l
Red hot pepper - 3-4 pods.
Vinegar 9% - 2 tbsp. l
“Hops Suneli” - 1 tbsp. l
Salt - 3 tbsp. l

Cooking Algorithm:

The hardest work in this recipe is to peel the garlic and rinse it.
Bell peppers are easier to clean, to remove tails and seeds. Hold hot pepper under running water, remove the tail.
Twist peppers and garlic in a meat grinder. Grind the seeds of coriander and dill, add to the aromatic mixture of peppers and garlic.
Add salt. Boil for 30 minutes. Pour in the vinegar. Boil another 10 minutes.
Arrange into small containers that have passed the sterilization step. Cork with lids that have also been previously sterilized.

Senior Tomato can sleep peacefully, adjika is flavorful, juicy and tasty without it!

Recipe of original adjika for the winter with apples

Fragrant juicy apples with sourness greatly ennoble the taste of adjika. That is why they are an important part of many sauces and hot spices.

Products:

Tomatoes - 3 kg.
9% vinegar - 1 tbsp.
Sour apples - 1 kg.
Bulgarian pepper - 1 kg.
Vegetable oil - 1 tbsp.
Carrots - 1 kg.
Garlic - 2 heads.
Bitter peppers - 2 pcs.
Sugar –1 tbsp.
Salt - 5 tbsp. l

Cooking Algorithm:

Peel and rinse vegetables and apples with a hot pepper using a blender / ordinary meat grinder.
Lastly, send the garlic to a meat grinder and twist in a separate container.
Strain the fruit and vegetable mixture in an enameled container for 45 minutes (the fire is very weak, frequent stirring with a wooden spoon is welcome).
Add salt with sugar, oil with vinegar. Stand for 10 minutes. Add the garlic. Soak for 5 minutes.
This time is spent on sterilizing containers and caps.

Subtle apple aroma and spicy taste of adjika will be a magnificent decoration of any meat dish.

Simple homemade adjika for the winter from plum

Of all the fruits growing in the middle lane, plum is the most unique. It goes well with sweet desserts, good in pies, suitable for meat and fish. But plum in adjika is especially exquisite.

Products:

Plums of sour varieties - 0.5 kg.
Bell pepper - 0.5 kg.
Garlic - 2 heads.
Hot pepper - 2 pods.
Tomato paste - 1 tbsp. l
Sugar - 4 tbsp. l
Salt - 2 tbsp. l
Vinegar 9% - 2 tbsp. l

Cooking Algorithm:

Rinse plums and peppers, remove seeds and seeds from the fruits. Peel and rinse the garlic, just rinse the hot pepper pods.
Send everything to a meat grinder, transfer to an enameled pan / basin.
Sprinkle with sugar, salt, put tomato paste.
The cooking process lasts 40 minutes. Pour vinegar 5 minutes before completion.

Such adjika can be served almost immediately to the table (after cooling). Can be prepared for the winter, spread out on sterilized banks and clogged.

Harvesting for the winter - Bulgarian adjika

It is clear which product will be the main one in adjika with the prefix “Bulgarian”, naturally, sweet, juicy, beautiful peppers. And its taste is more delicate in comparison with the sauce prepared on the basis of classical recipes with only tomatoes.

Products:

Sweet pepper - 1 kg.
Garlic - 300 gr. (3 heads).
Hot peppers - 5-6 pods.
Vinegar 9% - 50 ml.
Sugar - 4 tbsp. l
Salt - 1 tbsp. l

Cooking Algorithm:

Remove seeds from Bulgarian sweet pepper, cut off the tails of both peppers. Rinse, then use a classic mechanical meat grinder.
Peel, rinse and send the garlic to a meat grinder.
Add salt with sugar to the resulting aromatic mixture, stir until completely dissolved. Pour vinegar here, mix again.
Adjika is not cooked, but before laying out on containers and corking, it should be infused (at least 3 hours).

Store adjika from bell pepper in a cold place.

Awesome green adjika - harvesting for the winter

This adjika, which has a stunning emerald color, is called the gastronomic calling card of Abkhazia. But any housewife will be able to cook an unusual seasoning for meat: there are no secret and exotic ingredients in it.

Products:

Bitter green peppers - 6-8 pods.
Garlic - 1 head.
Cilantro - 1 bunch.
Salt - 1 tbsp. l

Cooking Algorithm:

Peel and rinse the garlic; only cut the tails of the pepper. Cut into pieces.
Rinse cilantro, dry.
Using a sharp knife, chop all prepared ingredients as finely as possible, and then mix with salt.

A real Abkhazian mistress rubs vegetables, greens and salt in a mortar, but if you want to make the process faster, you can use a meat grinder by passing the mixture through a wire rack with small holes twice. This adjika has an amazing taste and an exotic look!

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

Adjika from tomatoes for the winter will be a great addition to many dishes, shading their taste and giving a note of piquancy. Adjika will help you out more than once when you need to cook soup, pickle kebabs, bake pizza, stew meat or make sauce. And if you are a lover of oriental cuisine, then you can’t do without this seasoning at all.

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

Adjika from tomatoes should also include components of traditional seasoning, such as hot pepper, 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 fragrant: among spices are hops-suneli, chili peppers, 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 advantages - raw adjika preserves more vitamins, while boiled adjika can be stored longer.

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

Adjika from tomatoes and bell peppers with garlic

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

Cooking:
Peel and rinse tomatoes, garlic and pepper 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 "Home" 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 of garlic
100 g hot pepper
200 ml of vegetable oil,
150 ml of 9% vinegar
150 g sugar
100 g suneli hops,
50 g of salt.

Cooking:
In tomatoes, remove the stem and cut into several parts. For apples, peel and core. Peel the carrots, extract the seeds from the peppers. Pass all the components through a meat grinder and put the resulting mixture into a large pan, mixing with a wooden spoon. Simmer for 1 hour, stirring regularly. About 10 minutes before cooking, add chopped garlic, sugar, salt, suneli hops and vinegar, mix well. Ready adjika pour into sterilized banks, roll up, turn upside down and cool, covered with a warm blanket.

Adjika "Sharp" with horseradish and herbs

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

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

Adjara "In Adjarian" made 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.

Cooking:
In tomatoes, remove the stalk and core, peel the seeds. Cut tomatoes, peppers and onions into 2-4 parts and pass through a meat grinder. Put the mixture in a pan, 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 adjika ready for use in sterilized jars, roll up and cool, turning upside down.

Adjika from tomatoes and eggplant

Ingredients:
1.5 kg of tomatoes
1 kg of 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.

Cooking:
Prepare vegetables and garlic through a meat grinder. Put the mixture in a large saucepan, add oil and cook for 40-50 minutes. Add salt and vinegar 10 minutes before cooking. Arrange ready adjika on sterilized jars, roll up the lids and let cool by turning 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 of sugar
1 tablespoon of salt
1 tablespoon ground coriander,
50 ml of 5% vinegar.

Cooking:
In tomatoes, remove the stalks and cut into several pieces. In peppers, cut the stalks and extract the seeds. Peel the garlic. Grind tomatoes, peppers and garlic using a meat grinder or blender. Put the tomato mixture in the multicooker bowl and set the "Stewing" mode for 2 hours. The mixture must be stirred periodically during cooking, and after 1 hour add salt, sugar and vegetable oil. Mix. 30 minutes before cooking, add chopped herbs and ground coriander. 10 minutes before ready to pour vinegar. Pour adjika into sterilized jars, hermetically seal, turn the jars upside down and leave to cool, wrapping 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 your list of preparations. Adjika from tomatoes for the winter will undoubtedly please you and your loved ones with its wonderful taste and high quality.

Enjoy your meal!

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

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

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

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

Ingredients:

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

Cooking method:

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

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

How to cook adjika with horseradish at home

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

Ingredients:

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

Cooking method:

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

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

Cook and eat for health!

How to cook adjika with apples

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

Ingredients:

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

Cooking method:

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

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

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

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

Homemade adjika with tomatoes and garlic, without bell pepper

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

Ingredients:

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

Cooking method:

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