Adjika is a spicy recipe. Ingredients for a delicious cooked tomato adjika with garlic for the winter with cooking

19.08.2019 Snacks

Good afternoon, our dear readers. Today we’ll talk about what adjika is homemade, how to cook it deliciously. There are actually a lot of recipes. I myself then prepared literally 2 recipes from my family. But when he wanted something new, he didn’t even think that there were so many of them.

But there is a reason, almost every year, to cook something new, something unusual. That's why I probably fell in love with cooking))).

In general, what is adjika? This recipe came from Georgia, and it was a thick and fairly sharp mass, something like pasta. It is prepared from vegetables such as sweet peppers and chili, as well as spices.

But our Russian people, a little modernized this product, in our country more prevails from vegetables - tomato. You can also find homemade adjika from zucchini and even plum. And the additional ingredients are very diverse: various kinds of nuts, other vegetables, such as carrots, even apples are added.

And each recipe is unique and very tasty. I advise you to choose a few from our list and be sure to try, leave something in your cookbook.

Well, we will start and start with a fairly simple recipe.

The simplest and most delicious adjika home for the winter.

Let this recipe be simple, even very fast, but delicious. The set of products is the smallest. Recently, we are sure to make several jars of such snacks. And the guests are thrilled.

Adjika homemade quick recipe

We will need:

Tomatoes - 2 kg;
Sweet pepper - 1 kg;
Hot pepper - 2 pcs;
Garlic - 100 gr;
Sugar - 100 gr;
Salt - 1 tbsp. spoon;
Vinegar 9% - 100 ml;
Vegetable oil - 100 ml.

First of all, we’ll rinse and dry the products well. Now pepper and tomatoes are passed through a meat grinder.

Now in another dish, hot pepper and garlic are also passed through a meat grinder.

We do everything separately, because we will add hot pepper with garlic at the end practically.

Now pour the bell peppers with tomatoes into a saucepan and set on fire. Cook for at least 20 minutes to keep it well.

we cook bell peppers with tomatoes.

Now, 5 minutes before the end of cooking, add scrolled hot pepper with garlic.

add hot pepper and garlic

As soon as adjika begins to boil, remove from the heat. Banks should already be prepared, posterialized. It remains to roll adjika in jars.

You can store such adjika in any way convenient for you.

You can serve on the table with meat and only then add fresh herbs to it. Good appetite.

How to cook adjika with horseradish.

Many say that it is in Russian to cook adjika with horseradish. Yes, for my taste, it’s just super. But also, in the garden I have this horseradish like a weed, I can not get it out, but such a tasty dish turns out))) Here is such an irony of fate.

adjika with horseradish

Also, this recipe is even faster, since it is without cooking. Everything is getting ready super fast.

Ingredients:

Tomatoes - 2.5 kg
Sweet pepper - 1 kg;
Chili pepper - 3 pcs;
Horseradish root, medium - 4 pcs;
Garlic - 3 heads;
Vinegar - 1.5 tbsp. l;
Vegetable oil - 1 tbsp. l;
Sugar - 2 tbsp. l;
Salt to taste.

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. All in one bowl.

we pass everything through a meat grinder

Then add the vinegar, vegetable oil, sugar, salt to the twisted mass to taste and mix everything well.

We sterilize banks well in advance. We pour the resulting mass into cans, cover with lids and put it in storage in a refrigerator or cellar.

Pour the finished mixture into banks

That's all, they could simply and effectively cook such a dish as adjika home.

Adjika homemade with apples.

This is one of my favorite recipes. It’s just that apples add a delicate aroma to adjika. I like that combination of apples and spicy. You will also try.

adjika with apples

We will need:

Tomatoes - 2 kg;
Apples - 600 gr;
Carrots - 600 gr;
Sweet pepper - 600 gr;
Hot pepper - 100 gr;
Garlic - 100 gr;
Vinegar 9% - 70 ml;
Salt to taste;
Sugar to taste;
Spices to taste.

First, wash and clean all the vegetables, prepare them to scroll through a meat grinder.

Now we scroll everything in one pan: carrots, sweet peppers (clean from seeds and stalk) and hot (no need to peel), apples, garlic, tomatoes.

twist everything into one pan

Now salt, mix everything thoroughly and put on fire. Cook for 30 minutes over medium heat. The mixture should simmer and stir it every 5 minutes so that it does not burn.

adjika boils

Then add sugar, about 2 tablespoons. There is a mixture of peppers and seasonings to your taste. If you add cloves, then do not overdo it, no more than 5 cloves.

Mix everything thoroughly and try to taste it. If something is missing, then add. If everything is fine, then reduce the heat and boil for another 10-15 minutes.

Banks must be prepared and sterilized in advance. As soon as the time comes, we pour it straight into hot jars into jars, twist them, put on the lids and cover with a towel or a warm blanket.

set the jars to cool.

After cooling, you can put it in storage.

Zucchini adjika for the winter (video).

Adjika homemade can be different, I suggest you look at how to cook quite sharp and tasty, spicy adjika from zucchini. You can eat it right away, or you can leave it in banks in the winter.

Caucasian home adjika.

Now the recipe for those who love everything sharp. This recipe is most similar to the national Abkhaz dish, such a sauce as it is used to see in Russia. I must say that adjika turns out to be very, very sharp, because its composition contains more hot peppers than a tomato or some other ingredients.

sharp adjika

The downside here can be only one fact - to cook for a long time, but the taste is simply amazing.

Ingredients:

Tomatoes - 1.3 kg;
Hot pepper (red or green - it doesn’t matter) - 2.3 kg;
Garlic - 3.3 kg.

To begin with, we say that such a sauce needs to be prepared slowly, in stages.

In peppers, cut only the stalks, do not clean the seeds. Wash and dry each pepper.

Peel the garlic too. To make adjika, it must be dry.

Pass all components through a meat grinder.

Fold the blanks in a bowl or pan (use only enameled or glassware), cover with gauze folded in several layers. Leave the sauce in this form for several days for fermentation (approximately seven days).

After the specified time, remove the paste with the slotted spoon that has risen up and put it in a separate clean dish.

The liquid remaining in the pan can be poured.

Fill the put-off “cap” with salt to taste, pour a few tablespoons of sunflower oil, mix.

Now adjika can be laid out in jars and hidden in the refrigerator.

Adjika with plums.

Homemade adjika with plums turned out to be moderately spicy, the taste is so delicate, sweet and sour. A very unusual combination of tastes turned out. This appetizer is also called Tkemali. Well, if someone wants to be spicy, then you can increase the portion of hot pepper and garlic.

adjika homemade with plums

Ingredients:

Sweet pepper - 1 kg;
Plum - 1 kg;
Hot pepper - 3 pcs;
Garlic - 1 head;
Sugar - 1 cup;
Salt - 2 tbsp. spoons;
Tomato paste - 0.5 l (or fresh tomatoes - 0.5 kg);
Vinegar 70% - 1 teaspoon - a spoon (you can without it).

We start everything as usual - washing and cleaning products. It is advisable to use fresh tomatoes rather than tomato paste. Its already in extreme cases, if there are no fresh tomatoes.

Pass through the meat grinder sweet and hot pepper (not clean), plums, garlic and tomatoes. We mix everything in one pan and mix.

mix all the ingredients.

Now add sugar, salt. Mix and put on medium heat. Bring to a boil and reduce the heat to a small one. So cook for 30 minutes. Do not forget to stir.

You can also boil for longer, then it will be thicker, then look at your discretion.

delicious adjika with plums turned out.

Well, that’s all with us, leave your comments below, offer your own recipes. Also, join us in Odnoklassniki, so far everyone has bon appétit.

Adjika home for the winter - the most delicious recipes. updated: September 16, 2018 by: Subbotin Pavel

Over time, the famous Caucasian sauce has undergone many changes in Slavic cooking. The basic ingredients, delicious aroma and rich taste remained unchanged.

Most modifications of the adjika recipe are related to the desire to diversify the taste and the need to store acute adjika at home.

Acute adjika for the winter - general principles of preparation

Regardless of the adjika recipe, for its preparation you will need:

When preparing sharp adjika for the winter, it should be remembered that it is necessary to work with pepper only with gloves, otherwise you can get severe skin irritation.

Pepper. The more fleshy and juicy the pepper will be, the thicker and more pleasant the sauce will be.

As a rule, two types of peppers are used - sweet and hot. Sweet varieties (Bulgarian, Paprika, Gogoshar) can be replaced and varied, and in the case of sharp varieties it is better to strictly adhere to the recipe. The chili peppers “Jalapeno” and “Habanera” are the most burning, you need to be extremely careful with them, the usual “Spark” and “Ukrainian Bitter” are softer.

Salt stone or coarse grinding should be chosen, in recipes its quantity is usually given.

Herbs give flavor, traditionally used dry herbs are uzo-suneli, hops-suneli, coriander, dill seeds. Fresh herbs give boiled adjika a wonderful aroma, however, they spoil the appearance - during cooking they acquire an earthy hue.

Garlic always used in adjika, but its amount depends on whether it is the main source of acuity. If a lot of hot pepper is indicated in the recipe, the amount of garlic can be reduced.

Tomatoes Tomatoes were not part of the traditional adjika, but today almost half of the recipes for acute adjika for the winter include tomatoes and other mashed potatoes used for the viscosity of the sauce. When choosing tomatoes, attention should be paid to their structure. Dense, ripe, not very juicy fruits with a minimum of fluid inside are optimal.

Depending on the recipe, you can store hot adjika prepared for the winter in the refrigerator, cellar or other cool place. In any case, for long-term storage, the sauce must be placed in sterilized jars.

Sharp adjika for the winter (classic)

Classical Abkhaz adjika is a great addition to smoked sausages and charcoal-cooked meat dishes.

Ingredients

Red bell pepper - 2 kg

Paprika - 700 g

Red chilli hot peppers - 600 g

Garlic - 400 g

Spice mixture (dill seeds, coriander, suneli hops) - half a glass

Rock salt 5 tbsp

Fresh cilantro - half a bunch

Vinegar 9% - 4 tbsp.

Cooking method

Bulgarian and bitter peppers must be thoroughly washed and wiped dry with a clean kitchen towel. In bell pepper, seeds and stalks should be removed; in bitter pepper, only stalks need to be removed. Seeds are left in order to make acute adjika for the winter as burning as possible.

After preparing the pepper, it is necessary to peel the garlic from the husk and disassemble into teeth.

Vegetables, garlic and seeds of hot pepper must be scrolled in a meat grinder 2 times, until the most homogeneous mass is obtained.

Then in the mass you need to add spices, herbs, salt, vinegar and put on a slow fire. As soon as the mixture boils, immediately remove from heat, put into sterilized jars and roll up. If the bright saturated color of adjika is important, it is better not to add fresh greens.

Adzhika should be stored in a cool, dry place for no more than 6 months.

Spicy adjika for the winter (tomato)

Very aromatic, spicy and, at the same time, softer, in comparison with traditional, tomato adjika is ideal for cooked meat, poultry, vegetable side dishes and rice dishes.

Ingredients

Tomatoes - 2.6 kg

Carrots - 900 g

Bitter pepper (Chile) - 3 pcs.

Vinegar - 200 ml

Sugar - 200 g

Sweet pepper paprika - 900 g

Coarse salt - 1/4 cup

Garlic - 0.3 kg

Green apples - 800 g

Refined Vegetable Oil - 200 ml

Cooking method

First of all, you need to prepare the ingredients. Wash, dry, and peel peppers, apples, carrots, and tomatoes. Peppers remove stalks and seeds. Peel the apples and remove the core. Peel carrots. Remove the stalk and peel the tomato.

Place prepared foods in a meat grinder and skip 2-3 times, until a homogeneous structure is obtained.

Pour the mixture into a suitable pan and place on the stove. Stir occasionally, simmer for one hour, then add salt, vinegar, sugar, butter and garlic passed through a garlic grinder.

Wait until the mixture boils again, boil for another 5 minutes and remove from heat.

Then put adjika in clean, dry jars, cover with lids without twisting. Sterilize filled cans in a suitable pan for 10 minutes, then roll up.

Spicy adjika for the winter (soup)

Very spicy fragrant sauce perfectly sets off the taste of meat and vegetable dishes. It can be used as seasoning for soups.

Ingredients:

Dense pink pulp tomatoes - 3 kg

Jalapeno hot peppers - 2 pcs.

Paprika pepper - 1 kg;

Gogoshary pepper - 1 kg;

Garlic - 10 large cloves;

Coriander - 1 tbsp. spoon

Sea or coarse salt - 2 tbsp. spoons;

Freshly ground allspice - 0.5 tsp

Parsley and cilantro - half a bunch

Freshly ground black pepper - 1 teaspoon

Cooking method

Wash vegetables, remove seeds and partitions from peppers, remove white parts from tomatoes. Peel the garlic and pass it through the garlic squeezer. Grind peppers and tomatoes with a meat grinder or blender.

Rinse thoroughly and let the greens drain completely, then chop it as finely as possible and add to the vegetable mixture.

Using a pestle, grind coriander with salt into powder.

Add spices to adjika and cook over low heat for 10-15 minutes after boiling. Pour hot sauce into pre-sterilized jars and twist.

Sharp adjika for the winter (cool)

This recipe is noteworthy in that it is the classic adjika seasoning that is prepared, and not the sauce, but it can be consumed only in small quantities.

It goes well with dishes of Abkhaz cuisine, vegetable stews, salads, fish and even pasta.

Ingredients

Basil - 2 large bunches

Parsley - half a bunch

Dill - half a bunch

Cilantro - 1 large bunch

Mint - 1 small bunch

Tarragon - 0.5 bunch

Thyme - a few twigs

Young garlic 3 large heads

Fresh hot peppers (jalapenos) - 3 pods

Salt - 2 tbsp. spoons

Walnut oil - 3 tablespoons.

Cooking method

Pepper must be prepared in advance. In the old days it was strung on a thick thread and hung for a month to dry in a warm, well-ventilated room. If this is not possible, you can dry the pepper using the “accelerated” method, using electric drying for vegetables, or by placing the peppers for 3-4 hours in an open oven, heated to 30-40 degrees.

Dried peppers must be washed well and cut the stalks.

Peeled garlic and washed and completely dried herbs are added to the prepared pepper and scrolled together in a meat grinder.

It is necessary to add salt and oil to the crushed paste and mix it until completely homogeneous.

Ready seasoning must be decomposed in sterilized jars and tighten. It is stored in the refrigerator for 6 months, in the cellar and on the balcony for up to 4 months.

Spicy adjika for the winter (without cooking)

Fragrant and spicy adjika is great as a meat sauce and seasoning for borsch. Cooked without boiling and adding vinegar, adjika, however, can be stored without a refrigerator for a long time.

Ingredients

Dense tomatoes - 1 kg

Garlic - 0.3 kg

Salt - 1 tbsp. spoon

Chile - 0.5 kg

Ratunda pepper - 1 kg

Cooking method

Wash the tomatoes and remove the ponytails. Wash and peel the seeds of sweet pepper. Wash the chili peppers. Peel the garlic. Grind all the ingredients in a meat grinder, add salt, mix well and cover.

The mixture should ferment. To do this, it must be left covered in a warm room for 3 days. Two to three times a day, it must be mixed.

After 3 days adjika is ready, it needs to be laid out in sterilized jars and tightly closed with nylon covers.

You can store not only in the refrigerator, but also in the cellar.

Spicy adjika for the winter (with nuts)

Spicy adjika with nuts amazingly complements the taste of hot dishes and goes well with tomato sauce.

Ingredients

Hot red pepper - 1.3 kg

Fresh green cilantro - 1 bunch

Coarse salt - 1.5 tbsp. l

Garlic - 100 g

Dry basil - 1 tsp.

Walnuts - 250 g

Cooking method

Wash and peel the seeds. Put them in a large container, pour warm water, press down firmly on the lid and set aside for an hour. You can’t leave pepper in water longer, otherwise it may lose its sharpness.

After an hour, drain the water and place the pepper in a food processor, add herbs, peeled garlic, salt and nuts. Grind to a homogeneous mass.

Arrange on sterilized jars and tightly close the lids. Keep such adjika in the refrigerator.

Garlic is present in any adjika recipe and it usually takes quite a long time to peel it. There is an easy way to do this in minutes. So, at the head of garlic, it is necessary to cut the stalk and put the head on a cutting board and hit it hard with the base of the palm several times. Then put the slices in the pan, cover and shake the dishes. After this, most of the lobules will be completely cleaned, and the remaining husks will be removed very easily.

When preparing acute adjika for the winter, seeds should not be removed, they contain the lion's share of bitterness, but if you need to cook adjika of moderate severity, you should remove some of the seeds.

Traditionally, hot adjika for the winter is prepared in large portions and rolled up in large jars. This is not always convenient. So that the sauce is always at hand, and it can be used in everyday cooking, you can freeze adjika in small plastic containers or ice molds. These fragrant ice floes are very convenient to add to soups, stews and other hot dishes.

In the old days, the ingredients were ground with special stones. It is believed that just such a processing method preserves the aroma and emphasizes the taste of seasoning. Today, most Caucasian housewives, when grinding ingredients for adjika, prefer a manual meat grinder, this is due to the fact that in an electric food processor and a blender, products are cut and grinded in a meat grinder.

Having cooked hot adjika for the winter, you can enjoy a unique fragrant sauce that incorporates the aromas of summer. In addition, with the right approach, cooking acute adjika for the winter does not require much time.

This is how your grandmother cooked. In this article, we tried to collect extremely simple, but delicious adjika recipes not only from tomatoes, but, for example, from plums. The main secret of successful selections is selected home-made vegetables and your desire to make a pleasant gastronomic surprise to your loved ones. Let's get started!

An indisputable advantage of adjika is that it can stand for at least two years in a bank. It is worth noting that moment that roll adjika in large banks is not worth it. This appetizer is quite spicy, which means that eating it a lot will not work. Why would she lose her taste and aroma in an open can in the refrigerator? Adjika can be combined with both meat and side dishes: for example, with buckwheat or pasta.

Adjika: homemade recipe with tomatoes

You will need:

tomatoes - about two kilograms;
sweet bell pepper - half a kilo is enough;
garlic - about two hundred grams;
hot pepper - two pieces;
vegetable oil - fifty milliliters;
about twenty-five grams of vinegar (9%);
sugar - one hundred grams is enough;
half a tablespoon of salt.

We start cooking:
We start cooking with the preparation of garlic. This is one of the most painstaking stages of work, so be patient. Use the practical advice: in order not to peel each clove of the skin, discard them in a small bowl and pour boiling water for literally seven minutes. After this time, simply drain the water. Skins as it was! And if they remain somewhere, then it will be much easier to remove them.

We proceed to the preparation of tomatoes. First, they should be washed, then pour boiling water. We clean the vegetables from the skin (after boiling water it will be more malleable). If you come across tomatoes with a very hard skin, you will have to pour boiling water over them again.

As for bell pepper, it is enough to clear it of seeds and stalk, and then cut into four parts (always along).

The time has come for the meat grinder: through it we roll the bell pepper, all the tomatoes, and also the chili pepper.

The resulting mixture is poured into a medium-sized pot. Next, add a hundred grams of sugar, half a tablespoon of salt and vegetable oil (about fifty grams) to future adjika. Everything is thoroughly mixed, after which it is stewed on a small fire. The optimal extinguishing time is about two hours.

Advice!Note that if you buy watery tomatoes, then you will need to stew them longer - about three hours. So the snack will turn out thicker, which means tastier.

At the final stage, garlic is squeezed into the pan and vinegar is added. The mixture is thoroughly mixed. After you make sure that there is enough salt, simmer the sauce for about three more minutes.

Ready adjika is poured into small jars. Recall that they must first be sterilized. Do not forget the banks to turn over and put in a warm place for twenty-four hours. It will not be superfluous to wrap the cans with a blanket or blanket. Bon appetit in the winter!

The recipe for adjika pepper

You will need:

five hot peppers;
eight tablespoons of sugar;
one hundred grams of apple cider vinegar;
two kilograms of sweet pepper;
two tablespoons of salt;
two hundred grams of garlic.

We start cooking:
We start cooking adjika with pepper preparation. It is cut into halves, after which unnecessary elements - stalks and seeds are removed from it. By the way, if there is a desire, then the seeds can not be removed from hot pepper. It is enough to cut off only the tails. In this case, your sauce will be more spicy.

Garlic is thoroughly peeled and washed. To save time, use the method we talked about: pour garlic with boiling water.

The twisted mixture is poured into a bowl (preferably using a deep one). There we add salt, sugar and vinegar in the above proportions. The mass is thoroughly mixed and infused for about twenty minutes.

Delicious adjika with garlic (spicy) recipe

You will need:

garlic - a pound will be enough;
bitter pepper - half a kilogram;
red lettuce - half a kilogram;
salt - one hundred grams.

We start cooking:
Before cooking, the pepper is thoroughly washed, after which the water must be allowed to drain. Next, each pepper is cut into halves. Be sure to clean the vegetables from seeds and stalks.

Slices of garlic are peeled. To simplify the process, you can pour garlic with boiling water.

Next, garlic with pepper is passed through a home processor or meat grinder. The appetizer is almost ready. Salt is added to taste, everything is thoroughly mixed and laid out in jars. Adzhika can be stored in the refrigerator. Warning: adjika is quite sharp. If you are not a fan of such speckles, then it is better to reduce the amount of bitter pepper.

Cooking from plums: adjika recipe with photo

You will need:

blue plums - two and a half kilograms;
garlic - two to three heads;
hot pepper - three to five pods are enough;
tomato paste - two tablespoons;
sugar - about two hundred grams;
salt - two tablespoons.

We start cooking:
So, prepare the blue plums. They must be thoroughly washed, after which, of course, remove all the bones. Pepper is also thoroughly washed, stalks are necessarily removed. As for garlic, then we divide it into cloves and peel it. Do not forget about the effective method: the cloves can be rinsed with boiling water, after which the skin will peel off itself.

As in previous recipes, a mixture of vegetables is passed through a food processor or meat grinder. Sugar, salt and tomato paste are added to the resulting mixture. Today you can buy pasta at any supermarket. It is better to choose a natural Belarusian product, which, by the way, will be affordable and affordable. Everything is thoroughly mixed.

Future adjika is put on fire, always small. Bring adjika to a boil and cook. Do not forget to constantly stir. Cook for twenty minutes.

Finally, pour the mixture into sterilized jars and twist the lids. It is best that you hold the cans upside down and covered with a warm blanket or blanket for about a day.

Alternative recipe: adjika with tomatoes, carrots and apples

You will need:

ripe tomatoes - three kilograms;
carrots - six hundred grams;
garlic - about one hundred and fifty grams;
sour or sweet and sour apples - about six hundred grams;
sweet bell pepper - about six hundred grams;
hot pepper - five pods are enough;
refined vegetable oil - two hundred and fifty milliliters;
add salt to your taste.

All these vegetables and fruits are thoroughly washed. Do not forget to remove the stalks from peppers and tomatoes. As for bell pepper, it is worth it to remove the seeds. If there is a desire, then hot pepper should not be removed, then the future adjika will turn out noticeably sharper. Pepper and tomatoes are cut into small pieces.

The carrots are thoroughly peeled and also cut into small pieces. You can start apples: they are cut into pieces. Do not forget that the bones and the middle are removed.

Peppers, tomatoes and apples are twisted in a food processor. The resulting mixture is transferred to the pan. We put the dishes on the fire and bring to a boil. Cook adjika on medium heat for about an hour and a half. Periodically, adjika needs to be stirred. Garlic is also minced and added to the snack. Mix and cook for about five minutes. We prepare sterile jars in advance, where we roll a boiling snack. Traditionally, banks turn over and wrap themselves in a blanket for a day. Store cans in the basement or cellar.

Do you know a delicious and simple adjika recipe? Share in the comments!

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 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 cups 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 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 have 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”

Adjika is a national dish of Abkhazian and Georgian cuisines. It is a pasty spicy seasoning, which can be used as a sauce for meat, poultry, fish, vegetables. Typically, adjika uses tomatoes in combination with hot pepper or horseradish. We will tell you how to cook aromatic and piquant adjika from tomatoes.

Adjika is a spicy, vigorous sauce - an excellent addition to meat and vegetable dishes, which is so highly valued by our men. This vegetable masterpiece is like no other loved and popular for many decades, and only grows new.

Boiled tomato adjika

Ingredients:

3 kg of tomatoes
2 tbsp. tablespoons of sugar
1 cup vegetable oil
1-2 heads of garlic,
0.5 kg of onion,
1 kg of red or yellow bell pepper
0.5 kg of carrots,
4-5 pcs. hot pepper
2/3 cup wine vinegar,
2 tbsp. tablespoons of salt.

Cooking method:

Tomatoes, Bulgarian and bitter peppers, onions and carrots, pass through a meat grinder.
Wash and peel the vegetables.
Peel the bell peppers from the seeds, and at the paprika remove only the tails and leave the seeds - they give an additional aroma and pungency.
Place the vegetables in a thick-walled cauldron, fill with vegetable oil, mix and cook for 1.5 hours from the moment of boiling over low heat.
Stir the tomato adjika periodically during cooking so that it does not burn.
Pass the garlic through a meat grinder.
Add garlic, salt, sugar and vinegar to adjika, mix and cook for another 10 minutes. If garlic is added at the beginning of cooking, then its aroma will disappear and the desired taste will not work.
Put boiled tomato adjika in prepared jars, close with nylon covers or roll up if you plan to leave it until winter.
Boiled tomato adjika is well stored in the refrigerator.

Ingredients:

Tomatoes - 1.5 kg;
Bulgarian peppers - 1.5 kg;
Chili pepper - 500 gr.;
Garlic - 400 gr.;
Salt - 2 tbsp. l

Cooking method:

From the following steps you can find out how to cook. Tomatoes and peppers are washed and peeled. In tomatoes, the place of the stalk is cut out.
Then peel hot pepper and garlic. Grind vegetables in a meat grinder, and then salt and mix.
The resulting mass is placed in a jar and sent to the refrigerator to stand there for a day. After this time, you can open and enjoy your work.

Spicy tomato adjika

Ingredients:

Tomatoes - 1.5 kg;
Apples with sourness - 900 gr.;
Carrot - 400 gr;
Sweet pepper - 400 gr;
Garlic - 250 gr;
Bitter pepper - 7 pods;
Olive oil - 75 gr;
Table vinegar 9% - 75 gr;

Cooking method:

Wash and peel the apples and vegetables and remove the stalk. The top layer of carrots is peeled.
Peel the garlic. Vegetables and fruits, minced using a meat grinder, without garlic.
In the resulting mass add olive oil, sugar and salt, cook for 2 hours. Before cooking, add vinegar and chopped garlic.
Cooked adjika, placed in jars, previously pasteurized and corked with lids.

Adjika in Russian “Spark”

Ingredients:

Tomatoes - 1 kg
Sweet Bulgarian pepper (preferably red) - 1 kg
0.5 kg of garlic
1 pack chili pepper (20 gr)
3 tbsp salt
Dried Parsley Root - 100 g

Cooking method:

First, garlic, tomatoes, bell pepper must be twisted in a meat grinder.
Then you need to add chili pepper, salt and chopped parsley root, mix and leave for a day stirring constantly.
Arrange in dry, sterile and chilled glass jars, store in the refrigerator indefinitely.

Adjika from tomato in a slow cooker

Ingredients:

Bulgarian red pepper 2 kg
Tomato 800 g
Chili pepper 2 pcs.
Garlic 6-7 cloves
Garlic 6-7 pcs.
Salt 2 tbsp
Sugar 3 tbsp
Vinegar 9%

Cooking method:

I thoroughly wash sweet bell pepper, remove seeds and white veins. It is better to take red, orange or yellow pepper. Of course, this will not affect the taste, but adjika will look more aesthetically pleasing. Cut the pepper into arbitrary pieces.
Wash the tomatoes. We try to use dense meaty tomatoes, otherwise the finished adjika may turn out to be too watery.
Large and ripe tomatoes blanch. To do this, make them a few shallow cuts with a knife or pierce with a fork. Dip them in boiling water for 30 seconds, and then quickly cool. The skin will be easy to remove itself.
In peeled tomatoes, remove the stiff stalk and cut into pieces as well.
Grind the prepared vegetables using a blender or a meat grinder. At this stage, we can achieve both the consistency of mashed potatoes and leave small pieces for the texture. It depends entirely on personal preferences.
We add salt, sugar, ground pepper and vegetable oil to the vegetables.
We shift the mixture into a slow cooker, close the lid and turn on the quenching mode for 1 hour.
As long as there is time, we sterilize the banks. Here you can cheat and put them for 10 minutes in a preheated oven or microwave. In the latter case, pour a little water into the banks so that it does not burst. But you can use the traditional way and warm them in a water bath until condensation forms.
Leave the jars to cool and dry on a clean towel. And do not forget about the sterilization of the covers.
Peel the garlic. Young garlic is not only more aromatic, but also sharper than mature, so we focus on your taste.
Hot pepper is also rinsed. Remember that the severity depends not only on the type of vegetable, but also on whether we leave or remove the seeds. Everything here is very individual, so adjust the severity yourself.
Grind the garlic and pepper with a sharp knife. If we make a large amount of adjika, you can use a blender.
When the mixture from the multicooker is sufficiently quenched, add hot pepper, garlic and vinegar to it.
Once again, turn on the quenching mode, but now only 20 minutes. We look at the density of future adjika. If the consistency suits us, close the lid again. And if the tomatoes turned out to be watery and there was a lot of liquid, we leave the lid open.
Adjika is ready, now gently taste it: you may need to add a little more salt or pungency.
When the taste is leveled, we put adjika in a sterilized jar with a clean spoon so that as little air as possible is left on top. Close the lid and leave to cool completely at room temperature.

Caucasian tomato adjika

Ingredients:

ripe, fleshy tomatoes - 1.5 kg;
garlic - 3 large heads;
bitter red pepper - 2 pcs.;
granulated sugar - 1 tbsp. l .;
salt - 1 tbsp. l .;
parsley, dill, cilantro - medium bunch;
ground coriander - 1 tbsp. l .;
refined sunflower oil - 100 ml;
vinegar 5% - 50 ml.

Cooking method:

Wash all vegetables. At the pepper, cut the stalks, remove the seeds.
Although pepper is not very burning, you need to work with gloves, because its juice will eat into the skin of your hands for a long time, and with the slightest touch to your face you will feel a burning sensation.
Peel the garlic. Rinse the cloves with cold water.
Cut the tomatoes into several parts, while cutting the stalk.
Twist them through a meat grinder.
In another bowl, twist the cloves of garlic and red pepper through a meat grinder.
By the way, this adjika turns out to be moderately sharp. If you want to add pungency, take chili pepper instead of red pepper. Pour the tomato mass into the multicooker bowl.
Lower the cover. Set the Extinguishing program to 2 hours. Click the "Start" button.
Do not be afraid of the cooking time.
Extinguishing in a multicooker occurs in a gentle mode, it will not affect the quality of products.
While stewing, stir the tomato puree periodically with a special spoon. After about an hour, add mashed salt and sugar.
Pour in sunflower oil. Mix well.
Close the crock-pot again with a lid, continuing the quenching. Grind the greens.
Half an hour before the end of cooking, pour it into the bowl, adding also ground coriander.
Pour vinegar at the very end of the preparation.
While your adjika is cooking, wash the cans of soda, then rinse them with hot water. Place the cans in a cold oven on a wire rack, set the temperature to 150-160 °.
Sterilize for 20 minutes. Fold the lids in a pan with water and boil.
Remove the cans from the oven, leave them upside down on the table.
When the signal informs you that the quenching is complete, open the multicooker lid.
Pack boiling adjika in jars.
Seal tightly with screw caps.
Leave the cans of adjika upside down until completely cooled, carefully wrapping them in a blanket.
Then put home adjika in a cool place.
From this quantity of products you will get two jars of 800 g of delicious, very fragrant adjika.

Bitter adjika with tomatoes

Ingredients:

ripe red tomatoes - 2.5 kg
sweet bell pepper - 500 g
sweet and sour apples - 500 g
carrots - 500 g
parsley - 50 g
dill greens - 50 g
hot red pepper - 75 g
garlic - 120 g
vegetable oil - 250 g
salt - to taste vinegar 9% - 2 tbsp.
ground black pepper - to taste

Cooking method:

We take pepper and apples, thoroughly washed, remove the twigs and the core, then cut into slices.
I also wash the tomatoes and cut them into six approximately equal parts.
Peel the carrots, wash and cut them into small pieces.
We pass all the ingredients through a meat grinder, except greens.
Add the required amount of vegetable oil, salt and black pepper to taste, as well as vinegar, mix everything thoroughly to make the mass as homogeneous as possible.
We put everything in a saucepan and cook for two hours over low heat.
Wash and cut the greens, add it at the very end of cooking.
Pour adjika into clean dry jars and sterilize for 20 minutes in boiling water.
We roll up the cans with lids using a special machine, then turn them upside down and wrap them in a dense cloth, put on a towel, and after completely cooling we send them to the cellar or pantry for subsequent storage.

Adjika from tomato for the winter

Adzhika’s “Spark” recipe for winter from tomato and pepper can be gleaned from many sources, but the recipe that was prepared in the middle of the last century is the most delicious.

Ingredients:

Fresh and dense tomatoes - 1 kg;
Horseradish root, garlic and hot pepper 50 g each;
Salt, sugar and vinegar 20 g each

Cooking method:

The cooking technology is simple.
Since electrical appliances were a rarity in the last century, everything was twisted using a mechanical meat grinder.
It should be noted that just such a fraction of chopped vegetables was the most suitable for harvesting.
Therefore, to repeat the classic adjika adjika “Spark” it is better to use a meat grinder.

Adjika with tomato without cooking

Ingredients:

Sweet red pepper - 2 kg
Bitter Capsicum - 6 pcs.
Garlic - 2 heads
Salt - 2 tbsp.
Vinegar 9% - 3 tablespoons

Cooking method:

We will prepare for the preparation of adjika all the necessary ingredients. It is very important to choose the right foods, especially hot chili peppers. When choosing it, pay attention to density and aroma. The same applies to bell pepper, which is better to take the freshest and crisp. Pick a sweet, saturated red color.
First of all, we wash all the tomatoes we bought in cold water, then we cut them in half with a sharp knife, remove the stalks. Do not use for cooking adjika ripe or even slightly spoiled vegetables.
We send all the bell pepper to a clean sink, fill it with water and rinse thoroughly. Now with a small knife, carefully cut the fruit stem from each fruit along with the seeds. Carefully wash the red hot pepper, it is best to do this all with gloves. Also peel the garlic from the husk.
All prepared ingredients must be passed through the meat grinder in batches, all the chopped vegetables are put in a deep pan, we add the indicated amount of salt there. We cover the pan with a lid or a clean thin cloth, and then leave it to ferment for the next 3-4 days.
Every day, gently mix adjika in a saucepan two or three times. I wash the jars thoroughly with soda and then sterilize them, fill them with the aromatic adjika and tightly tighten the lids. We send cans with adjika for storage in the refrigerator. Homemade adjika “Spark” is ready for winter without cooking.

Caucasian adjika from tomato

Ingredients:

Tomatoes - 3 kg
Red bell pepper - 300 g
Carrots - 150 g
Sour apples - 150 g
Garlic - 180 g
Bitter pepper - 1 small pod
Vegetable oil - 1/3 cup
Ground coriander - 1 teaspoon
Ground allspice - 1/2 tsp
Parsley and dill - 1/2 bunch
Salt - 2-3 teaspoons
Sugar - 1 teaspoon

Cooking method:

Ripe fleshy tomatoes (cream grade is well suited) are sorted, washed thoroughly and cut into pieces convenient for grinding in a meat grinder. My tomatoes were small, so I cut only into two parts. We attach the stems of the peduncle.
Apples, bell peppers and carrots. Peel the carrots, remove the seeds from the bell pepper, and a seed box from the apples. I think that these explanations are superfluous, but I made them just in case, for completely inexperienced cooks. Cut into pieces.
Peel the garlic, wash my fresh herbs and dry them slightly. Hot pepper also wash and remove the seeds. How much hot pepper to take depends on the taste and severity of the pepper itself, so try pepper before adding it to adjika if you do not want it to turn out too vigorously. If the pepper is pickled, then you can add not a whole pod, but a half.
Now we begin to gradually grind all the cooked ingredients in a meat grinder. First, we pass the tomatoes through the meat grinder.
When all the tomatoes are mashed, pour it into the bowl of the multicooker, turn on the Frying or Baking mode for 1.5 hours. Do not close the lid so that excess moisture leaves better. Let the tomato puree boil well.
And we continue to work with the meat grinder: scroll apples, carrots and bell peppers. Set aside, covering with a lid.
Grind garlic, hot pepper and herbs. Carefully close so that the aroma does not disappear. We don’t need a meat grinder anymore, it can be disassembled and washed.
When a few minutes remain before the end of the regime, and the tomato mass boils more than half, we add scrolled apples, carrots and bell pepper to adjika. Let’s boil.
After pour the vegetable oil. I do not like when there is too much oil in adjika, so I add a third, or even a quarter of a glass.
We again start the multicooker for another 1 hour, but already in the Extinguishing mode. At the same time, I also don’t close the lid so that adjika in the slow cooker turns out thicker. Occasionally Adjika does not stop stirring.
To garlic with herbs, add sugar, salt, allspice, coriander.
Add this mixture to adjika 15-20 minutes before the end of cooking.

Classic adjika for the winter

Ingredients:

Tomatoes - 1.5 kg;
Bell pepper (any color and grade) - 2-3 pieces large;
Apples of the Antonovka variety (or any other grade with sourness) - 2 kg;
Garlic - 1 large enough head;
Salt to taste;
Greens to taste - cilantro, parsley, dill, lovage, celery (in a bunch of each or in any other combination);
Spices: peppers and peas, cloves, paprika, oregano, bay leaf.

Cooking method:

Carefully wash vegetables, apples and greens.
Let’s dry, or wipe dry with a kitchen towel or microfiber cloth.
We clear peppers from a stalk and seeds. First cut into strips, then into cubes. Grind in a blender or meat grinder.
We put the resulting mass into the multicooker bowl.
Pour the tomatoes over boiling water for a minute, remove the skin. Grind in a blender or meat grinder.
Add to the bowl to the peppers.
Peel the apples.
Cut into slices.
Grind in a blender or mince.
Grind herbs and garlic.
After combining all the ingredients in the multicooker bowl, add spices and put on the stewing program for 1.5-2 hours.
During this time, sterilize and dry the cans with lids, prepare a tool for rolling.
After the time has passed, pour adjika into the banks, pasteurize as necessary, putting in boiling water for a while directly in the banks, or in the oven. Roll up canned food.

Homemade Tomato adjika

Ingredients:

tomatoes - 2.5 kg
carrots - 1 kg
bell pepper - 1 kg
apples - 1 kg
sugar - 1 cup
salt - 1/4 cup
vegetable oil - 1 cup
vinegar 9% - 1 cup
garlic - 300 gr.
chili pepper to taste

Cooking method:

I wash and clean all the vegetables. Naturally, we remove the cores in apples, partitions and seeds in peppers. After that, we chop all the vegetables in turn. Here you can use a meat grinder or blender. The blender turns out pretty finely, so I prefer an electric meat grinder.
Add chopped vegetables in a large pot, bring to a boil and simmer for about 1 hour.
Pour sugar, salt, vegetable oil and vinegar into the vegetable mass
Finely chop the garlic (you can also pass it through a meat grinder), and also add to the almost ready-made adjika
For pungency, add pepper to taste and taste. We love sharper, since adjika.
Cook for another 5 minutes and put into sterilized jars.

Raw adjika from tomato

Ingredients:

tomatoes - 1 kg
bell pepper - 2 kg
garlic - 200 gr.
red hot pepper - 250 gr.
vinegar 9% - 200 gr.
sugar - 5 tbsp. l
salt - 5 tbsp. l

Cooking method:

All vegetables are washed, cleaned and chopped with a blender.
Grind the garlic.
Skip tomatoes, sweet and bitter peppers through a blender
We clean tomatoes, sweet and bitter peppers, cut them into slices and chop them using a meat grinder or a blender. Tomatoes, bell peppers, hot peppers, onions and apples are passed through a meat grinder. Sometimes it is difficult to grind hot peppers in a blender - add to it a few tomatoes and the process will go easier
At the end, add sugar, salt and vinegar.
We mix everything well and put it into sterilized jars.
You can store such adjika and any other dishes, but then it will be stored much less. I don’t risk storing Adjika with tomatoes and bell pepper for more than a month without sterilization - it can ferment. Read more:
Spicy, of course, adjika turns out, because here we will add hot pepper, horseradish, and vinegar. But in my family they love spicy, so we cook and scorching adjika. In the end, you can always determine the amount of hot pepper, horseradish and vinegar yourself to get a sharpness and acid that is comfortable for your stomach.

Simple adjika for the winter

Ingredients:

tomato, 2 kg
carrots, 3 pieces
bell pepper, 1 kg
hot pepper, 5 pieces
garlic, 7 cloves
sugar, 2 tbsp. l
salt to taste
greens to taste
vegetable oil, 1 stack.

Cooking method:

Wash all vegetables.
Cut tomatoes into 2 or 4 parts, cut off part of the stem.
Sweet and hot peppers to clear seeds and stalk.
Peel and chop the carrots in small pieces.
Finely chop the garlic and herbs with a knife.
Grind all vegetables in a meat grinder or chopper.
Pour vegetable oil into the pan, add all the vegetables except garlic, herbs and spices.
We put on the stove, bring to a boil, reduce the heat and stirring constantly, cook to the desired density (let us evaporate the excess liquid)
When the mixture is brought to the desired density, we introduce greens, garlic, spices and cook for another 10 minutes.
We pour the finished mixture into sterilized jars, twist, wrap until cool.