The most delicious tomato adjika for the winter. Adjika from tomato and garlic recipe with photos

18.10.2019

This is a very good choice, especially if you like to add some spice to your dishes. This is a classic adjika (it is also called Abkhazian), in which only garlic, salt and hot pepper are used. No, this is adjika in the form in which our grandmothers prepared it. Someone will say that this is satsibeli sauce, someone else will remember what fashionable name it is. But for most of us it’s still adjika.

Adjika from tomatoes and peppers with garlic

This is a very simple recipe and all you need is a little patience, since adjika needs to be boiled for quite a long time.

Ingredients:

Tomatoes - 1kg
Sweet pepper - 1kg
Apple - 1 piece
Onion - 1 piece
Hot pepper - 3 pcs
Garlic - 1 head
Medium sized carrots - 2 pcs
Salt - to taste

Preparation:

All vegetables must be passed through a meat grinder.
Tomatoes need pre-cleaning - their stems need to be cut off. The seeds and membranes of sweet peppers must be removed. The spicy one has seeds. Remove the core from the apple.
We take a deep frying pan, or, if you want to cook more, then a cauldron, put it on medium heat and put all our ingredients into it.
Stir the mixture periodically and wait for it to boil. After boiling, reduce the heat to low and continue to simmer the adjika for another 40-60 minutes until almost all the liquid has evaporated.
At the end add salt. Add 1 heaped teaspoon, stir, taste and add more if necessary.
Now adjika can be put into jars. Please note that this recipe does not use vinegar or citric acid. These are preservatives that are usually used in preparations to prevent fermentation processes in sealed jars.
This time we will not take them, so as not to interrupt the original taste, but the sterilization process will need to be approached as responsibly as possible.
So, we put the boiling adjika into pre-sterilized jars. Now all that remains is to roll up or close the jars and leave them to cool upside down under the blanket.

Adjika without cooking from tomato and garlic

Ingredients:

tomatoes – 4 kilos;
sweet bell pepper – 2 kilos;
chilli pepper – 3 pcs;
peeled garlic – 200 g (approximately 6-8 large heads);
a glass of vinegar – 200g (9%);
salt – 2 tablespoons.

Cooking method:

Sterilization of jars. If you do not cook adjika, but insist on an increased amount of vitamins and original taste, then you need to prepare a favorable environment for future adjika - sterile jars.
As a rule, small half-liter, or even smaller, jars are used to preserve adjika from tomatoes. To ensure that they are well sterilized, leave the jars to steam for 15 minutes, and boil the lids in the same water to screw them on. This time will be quite enough, but if the jars are larger, then the sterilization time should increase: 20 minutes for liter jars and 25-30 minutes for three-liter jars and others.
Then you need to rinse all the vegetables well, preferably using cool running water. The tomatoes and peppers still need to be dried a little, and only then peeled and chopped. From all vegetables it is necessary to cut out the stalks and obvious defects that are not compatible with food. In both bell peppers and chilli peppers, you don’t have to remove the seeds and entrails; just cut off the tail.
All vegetables must be passed through a meat grinder. Use a mechanical meat grinder, as it can grind all the products much finer and better, unlike a blender. Modern technology It doesn’t always cope with the skins and organic films of vegetables, but if this doesn’t scare you, then it’s likely that grinding everything with a blender will be much faster. Pour the resulting mass into a large bowl.
To complete the preparation, you need to add more vinegar and salt to the raw adjika. After thoroughly mixing the whole mass, let it brew for about an hour. It is recommended to cover the basin or pan with a cloth or gauze so that the mixture can “breathe”, but also prevent any debris or insects from flying around.
After an hour and a half of inactivity, the adjika should be mixed again and carefully placed in already dry, sterilized jars. Screw the lids on and you can put them in a cool place. It is recommended to keep jars of raw adjika either in the refrigerator or in the basement, where there is very little light and it is not hot.

Raw adjika from tomato and garlic

Ingredients:

6 kg of fleshy tomatoes;
600 g garlic;
2 kg red sweet pepper;
5 – 8 pods of hot pepper;
2 tbsp. l. Sahara;
6 tbsp. l. salt;
10 tbsp. l. vinegar.

Cooking method:

The main ingredients of adjika without cooking are garlic (choose blue-colored garlic, it is hotter), red pepper (you can use Ratunda, Chili, Bulgarian, Kolobok) and tomatoes. Usually only coarse salt is used (sea salt can be used, but without additives).
Fragrant and delicious adjika will be obtained by adding different types spices and herbs. It is better to add coriander, saffron and cumin to spicy adjika, and dill, marjoram and marjoram to lighter adjika. bay leaf. Prepare the jars by steam sterilizing them.
All vegetables are washed well, cleared of seeds, and the tails of the pepper are cut off. To prevent adjika from turning out watery, cut the tomatoes into several parts and place them in any container for 1.5 hours to drain the water.
Grind the tomatoes in a meat grinder once, and the garlic and pepper twice, add all the ingredients and mix thoroughly. Place into sterilized jars.
You can roll up the jars with tin lids, then it will last longer, or close it with plastic ones and put it in the refrigerator (this adjika can be consumed immediately after preparation).

Adjika with apples and garlic

An ideal, homogeneous consistency, adzhika is obtained if the tomatoes and peppers are peeled. To easily remove the skin, cut it crosswise at the top of the fruit, pour boiling water over it and leave for 5-7 minutes, then lower it into cold water. The skin is easily removed. To clean bell peppers, simply place the fruits on a baking sheet and bake in a hot oven for 10 minutes. Well, apples also need to be peeled, seeds and partitions between them removed.

Ingredients:

Tomatoes - 2.5 kg
Sour apples - 1 kg
Sweet pepper - 1 kg
Carrots - 1 kg
Hot red pepper - 100 g (3 pcs.)
Table vinegar - 100 ml.
Garlic - 3 large heads
Sugar - 1 glass
Salt - 2 tbsp. l.
Vegetable oil - 1 cup

Cooking method:

We start preparing adjika with apples and carrots by chopping capsicum and garlic. The most pungent taste comes from the seeds and membranes of the peppers. If you want to end up with a mildly spicy sauce, then remove the seeds and white inner membranes and fibers from the pepper. Place cloves of garlic and hot pepper in a meat grinder and grind the spicy vegetables with its auger through a fine grate. Place them in a separate bowl.
Often the parts of the meat grinder that have come into contact with the essential oils of garlic and hot pepper are very difficult to wash so that their aroma and pungency completely disappear. Therefore, it is better to start chopping vegetables with them - further tomato juice And bell pepper thoroughly “wash” the auger, knife and grill of the meat grinder.
We continue to grind the remaining components of the sauce through a meat grinder: tomatoes, bell peppers, apples, carrots. Pour the resulting mass into a large enamel (or stainless steel) pan and place on medium heat.
After boiling, reduce the heat to low and simmer for 50-60 minutes, remembering to stir, especially intensively at the end of simmering. This long time stewing vegetables will make hard carrots soft and the vegetable mass homogeneous.
After an hour, add hot peppers and garlic, salt, vinegar, sugar and vegetable oil. Stir everything until smooth and taste it. At this stage, you can add an accent to any flavor: add vinegar, or sugar, or salt. Simmer over low heat for another 5 minutes (after boiling again). Divide the boiling mass into sterile jars and roll up the boiled lids. Sterilization is not required.
As we said above, take this recipe for adjika with apples as a base. You can change the percentage of any component by increasing or decreasing it. Vinegar, salt and hot peppers are excellent natural preservatives! For example, spicy adjika with apples - the recipe is the same as we gave above, only without carrots, and the amount of garlic and capsicum is increased by 2-3 times.

Adjika with tomatoes and garlic for the winter

Ingredients:

tomatoes – 1.5-2 kg
sweet pepper – 1 kg
carrots – 0.8-1 kg
onions – 0.5-0.7 kg
apples – 1 kg
vegetable oil – 0.5 cups
garlic – 1 small head
salt – 1 tbsp. spoon without top
sugar – ¾ cup
vinegar 9% – 50-100 g
paprika – 1 tbsp. spoon
hot pepper – 1 pc.

Cooking method:

If you are making this vegetable caviar for very young children, limit the garlic and remove the vinegar and hot pepper. In this case, you need to cook the vegetable mixture for half an hour longer.
Wash all vegetables thoroughly and let the water drain.
We pass them through a meat grinder except for garlic (we will add it at the end of cooking), the order does not matter.
In the finished product, the effect was the same, but the grater had to be washed additionally. So, there is no need to repeat this “feat” of mine.
Transfer the crushed mass to a thick-bottomed bowl or cauldron and cook for half an hour, bringing to a boil and reducing the heat to medium. Stir occasionally. Due to its liquid consistency, our apple adjika special attention does not demand, does not try to burn right away.
Add vegetable oil and cook for another 30 minutes. Next in line are salt, sugar, garlic, paprika, hot pepper and vinegar. Leave on low heat for another half hour.
In total, the process takes 1.5 hours. (If we make “baby” adjika without vinegar and pepper, cook everything for 2 hours).
While the vegetable caviar is boiling, prepare the container. 0.5 liter jars are best suited for vegetable caviar.
We wash them thoroughly and sterilize them in any way suitable for you. Boil the lids. Transfer the finished adjika with apples into jars, quickly close and wrap for self-sterilization.
Vegetable caviar for the winter or Ukrainian adjika is ready. I made it from half the amount of food, so I got three 0.5 liter jars.

Green adjika with garlic

Ingredients:

2 large bunches of basil;
parsley;
dill;
cilantro;
a small bunch of mint;
3 large heads of young garlic;
3 pods of fresh hot pepper;
2 tablespoons salt;
walnut oil (olive oil is possible) – 2 tablespoons.

Cooking method:

By old recipe, the pepper is prepared in advance: it is strung on a thread and hung in a “chain” in a warm, well-ventilated room. It dries from there for about one month.
Then the already dried pepper is removed from the string, washed well, and all the stalks are cut out from it.
To obtain a less spicy adjika, it is recommended to remove the seeds from the pepper.
Removing seeds and stalks from hot peppers must be done with gloves and after washing your hands, otherwise you may get burned.
The herbs need to be washed thoroughly, the garlic must be peeled, and added to the prepared pepper. Already grind everything together in a meat grinder.
After grinding all the herbs and peppers in a meat grinder, add salt and oil. Then, mix the resulting mass thoroughly until completely homogeneous.
The last thing that remains is to put the finished adjika into clean jars and screw it up. You can store it in the refrigerator or in the cellar, because garlic is considered an excellent preservative and will preserve the product.
You can eat adjika with everything that is on the table. This is an excellent seasoning for traditional Abkhaz dishes, chakhokhbili, stews, porridges and even salads, pasta and fish.

Very spicy adjika with garlic and tomatoes

Ingredients:

Tomatoes – 1 kg;
Sweet bell red pepper – 1 kg;
Chili pepper – 0.3 kg;
Garlic – 10 heads;
Salt – 1 tablespoon.

Cooking method:

All vegetables must be thoroughly washed so that no contaminants remain - after all, they will not boil.
The garlic is peeled from all the husks so that smooth white cloves remain. In a tomato, the place where the fruit is attached is cut out. And from peppers, all seeds with leaves and tails are removed. Then all the vegetables are cut into pieces that easily fit into a meat grinder.
All components are ground through a meat grinder, salt is added to adjika and its quantity is adjusted to taste. Everything is thoroughly mixed. Next comes the most important stage in preparing adjika without cooking. It must ferment.
To do this, leave it at room temperature for several days. At the same time, do not forget to stir it 2-3 times a day so that gases escape more easily. The container should be covered with gauze to prevent midges and other insects from getting inside.
Attention! The container for fermenting adjika must be either enameled, stainless steel, or glass.
Only after the adjika has finished fermenting, when gases stop coming out of it, can it be placed in jars. The jars must be rinsed well and sterilized along with the lids.
The specified amount of ingredients should yield about 5 half-liter jars of adjika. You need to store the finished adjika in the refrigerator or in the cellar.

Boiled adjika from tomatoes and garlic

Ingredients:

tomatoes – 1 kg;
bell pepper – 1.5 kg;
hot pepper – 4 pcs. (or to taste);
vegetable oil – 50 ml;
9 percent vinegar - 1 tbsp. l.;
garlic – 300 g;
sugar – 1 tbsp. l.;
salt – 1 tbsp. l.

Cooking method:

Prepare sterile jars with lids.
Wash ripe tomatoes. Place them in a bowl and pour boiling water over them. After 2 minutes, cool in cold water and remove the skin. Cut in half, cut out the stems.
Bulgarian and hot pepper wash, cut in half, remove stems and seeds.
Separate the garlic into cloves, peel and rinse cold water.
Grind peppers, tomatoes and garlic through a meat grinder.
Pour the vegetable mixture into a saucepan, put on fire, and bring to a boil. Add salt, oil and vinegar. Simmer over moderate heat for 1.5 hours.
Grind the garlic in a blender or put it through a culinary press. Combine with adjika. Simmer for another 10 minutes. Take a sample and add more salt if necessary.
While hot, place adjika into jars and seal tightly with sterile lids. Turn it upside down and wrap it in a blanket. Leave the adjika until it cools completely.
You can prepare adjika a little differently. First, grind the tomatoes in a meat grinder, pour the tomato mass into a saucepan, put on moderate heat and simmer for 20 minutes.
Then grind the pepper and garlic in a meat grinder and add to the tomato mass. Then cook according to the recipe. But in this case, the adjika cooking time can be slightly reduced.

Adjika with eggplant and garlic

Ingredients:

tomatoes – 1 kg;
hot red pepper – 3 pcs.;
eggplants – 0.5 kg;
bell pepper – 0.5 kg;
garlic – 2 heads;
salt – 1.5 tbsp. l.;
sugar – 1 tbsp. l.;
vinegar - 40 m;
vegetable oil – 100 ml.

Cooking method:

Prepare sterile jars with lids for adjika in advance.
Wash the ripe tomatoes and cut out the stems. Read more:
Trim the stems of the eggplants. Wash the fruits and cut off the skin. Cut into wide circles. If there are seeds, cover the eggplants with salt and leave under pressure for half an hour. During this time, juice will be released. Rinse the eggplants in cold water and squeeze. The seeds will come out along with the juice.
Peel the garlic and rinse with cold water.
Wash bell peppers and hot peppers, trim the stems, cut each fruit in half and remove the seeds.
Grind the vegetables in a meat grinder. Pour the puree into a wide saucepan. Bring to a boil over moderate heat, add salt, sugar and butter. Cook at low boil for 50-60 minutes. To prevent the mass from burning, it must be stirred periodically. 5 minutes before readiness, pour in vinegar.
Pack the finished adjika into dry jars and seal tightly with lids.
Turn them upside down and wrap them in a blanket. Wait for it to cool completely.

Subtleties of preparing adjika from tomato and garlic

In addition to tomatoes, you can add other components to adjika: carrots, onions, apples, herbs. But the main place is given to hot pepper and garlic, since adjika should be not only spicy, but also hot. Therefore, when selecting ingredients, take into account the ratio of pepper and other vegetables.
Adjika is prepared in the form of a thick puree or paste. To do this, grind all the ingredients in a blender or meat grinder. To get high-quality adjika, take only ripe vegetables. They may be slightly dented or burst, but should not show signs of spoilage or disease, otherwise this may adversely affect the storage of canned products.
Adjika can be made either very hot or less hot. Therefore, when choosing a recipe, pay attention to the amount of hot pepper and, if desired, reduce it.
Adjika can be raw or boiled. Add enough salt and garlic to the raw one. It must be stored in the refrigerator. For raw adjika, it is better to use a small container so that in an open jar the seasoning has as little contact as possible with air, which can cause it to sour.
Boiled adjika is packaged in glass jars hot and immediately sealed tightly. These canned foods can be stored at room temperature.

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

I’ll say it straight: what we often cook in our latitudes and proudly call “adjika” does not quite correspond to an authentic dish. A real Abkhaz hot, hot seasoning is prepared without tomatoes. But we will look at the best recipes in different versions: those more familiar to us, with tomatoes, and the classic Abkhazian seasoning, and the Georgian variation with walnuts and with cilantro. The main thing is to find the right ingredients, and the recipe is very simple everywhere.

Adjika raw from tomatoes with garlic

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

Ingredients:

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

Preparation:

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

We will store it in the refrigerator. Like this classic recipe without cooking adjika made from tomato and garlic.

Abkhazian adjika: classic raw recipe

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

Ingredients:

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

Tip: I buy seasonings at the market from Abkhazian traders. You can buy a ready-made Abkhaz mixture for adjika.

Preparation:

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

Store in the cellar or refrigerator.

Delicious “vigorous” raw adjika with horseradish

Cooking adjika at home from tomatoes without cooking has many variations. I will share with you a recipe on how to prepare hot seasoning with horseradish and parsley.

Ingredients:

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

Preparation:

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

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

Adjika from prunes

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

Ingredients:

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

Preparation:

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

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

Recipe without cooking with aspirin

If you are still afraid that raw preparations for the winter may explode, you can play it safe and prepare adjika with aspirin. The classic proportion is one aspirin tablet per half liter of finished seasoning. In this quantity, the medicine will not cause any harm to your body.

Ingredients:

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

Preparation:

Dry the washed vegetables on a paper towel or napkin. Scald the tomatoes and bell peppers with boiling water, then pour cold water over them. Carefully remove the skin from them.
Cut into pieces and pass through a meat grinder (or blender).
Wash the hot pepper and remove the seeds. We will also wash the garlic and peel the cloves. Grind the hot pepper and garlic through a meat grinder and mix with the tomato-pepper mixture. Then pour in vinegar.
Crush the aspirin with a masher in a mortar or saucer, add it to the adjika and mix thoroughly. Cover the workpiece with gauze and let it sit for about a day so that all the ingredients are well dissolved.
Meanwhile, sterilize the jars and lids. Stir the finished adjika again, ladle it into jars, and screw on the lids. Can be covered with plastic lids.

We store the workpiece in the basement or refrigerator.

Georgian adjika with chili pepper

This is a popular Georgian seasoning, without cooking, spicy, with pepper and nuts. You will need a lot of chili pepper.

Tip: It is better to prepare the seasoning while wearing gloves.

Ingredients:

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

Preparation:

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

Note: This seasoning is good for brushing meat or chicken before baking in the oven.

Spicy roll without vinegar

People also call it “Ogonyok” for its bright red color and burning, warming taste. The recipe is without vinegar, and chili pepper plays the role of a natural preservative here. My friends keep this seasoning in their room conditions, pantry. They say it doesn't spoil. But I don't take risks and store it in the refrigerator.

Ingredients:

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

Preparation:

We wash the tomatoes, dry them, and cut out the stems. We cut the top crosswise, scald it with boiling water and lower it into cool water for a minute. Then take it out and easily remove the skin.
Wash the bell pepper, remove the seeds, and cut into strips. We also wash the chili peppers, cut off the tails, remove the seeds, and cut into rings.
Peel the garlic, separate it into cloves, wash it, and cut it into thin slices.
Grind all the vegetables through a meat grinder or in a blender until pureed. Add salt and mix. Let it sit for three days. Stir the seasoning twice a day.
Then put the adjika into clean jars and cover with plastic lids. Place in the refrigerator for storage. The spicy aromatic seasoning is ready!

As you can see, the best recipes for adjika without cooking for the winter are very easy, cooking them is fun and enjoyable, and eating dishes with aromatic seasoning is a real pleasure! Treat yourself and your family to delicious adjika. Bon appetit!

Why do we all love spicy and aromatic adjika? It's simple, because its versatility is undeniable. Feel free to serve it with any meat, chicken or even fish. This appetizer will be a big hit at any gathering. You can consider adjika as an independent dish - simply offer it with dark or white bread.

I want to offer you the most famous options vegetable snack for any occasion. All the recipes from them are worthy of your attention, and therefore it’s worth trying to cook each one, you just have to work hard.

A skillful housewife will use all the tomatoes for future use; they can be prepared, used for stewing or baking, or eaten fresh in salads. But among large quantity There will always be those tomatoes that are worth processing specifically for adjika, with minor damage and dents.

Many claim that this spicy snack during the cold season is an excellent antiviral remedy. And it’s impossible to disagree with this, because natural ingredients, including hot pepper and garlic, guard your health and your loved ones. In addition, its bright taste whets the appetite, improves the overall tone of the body and mood.

Of course, you can find your family’s favorite adjika recipe and prepare it every year, or you can be patient and pamper your family with different snacks. Don’t forget about quality caps before preserving the finished product, so that adjika will delight us with its taste until spring.

Homemade adjika from tomato and garlic

This recipe can probably be called classic version adjika for lovers savory snacks from tomatoes. All you need to prepare it is vegetables, garlic and spices. Be sure to prepare this snack for your family. You will succeed!

You will need:

2.5 kg tomato
0.5 kg sweet red pepper
150 g garlic
1 piece hot pepper
100 g sugar
50 g vegetable oil
0.5 tbsp. spoons of salt
25 ml vinegar 9%

Cooking method:

Glass jars and lids must first be sterilized

Wash the tomatoes thoroughly, cut them, remove the stems with a knife, cut off any bumps and dents.

Pass the tomatoes through a meat grinder

Line a clean colander with several layers of gauze and place it in a cup

Place the crushed tomatoes in a sieve on cheesecloth, let stand until it comes off maximum quantity clear juice

The liquid from the lower bowl must be drained from time to time

This step will allow you to avoid prolonged evaporation of the liquid from adjika, reducing its preparation time

Wash the bell pepper, cut it, remove the seeds (or leave as desired)

Peel and rinse the garlic

Mince garlic, bell pepper and hot pepper

Remove the tomato mass from a colander, remove the gauze

Mix it with crushed pepper

Add sugar, salt, stir in a saucepan (kettle)

Place the pan on the fire, boil and cook over moderate heat for 30 minutes

Divide the mixture into sterilized jars, immediately cover them with lids, and close with a key for preservation.

From the total amount of products you will get a little more than 2 liters of adjika

Bon appetit!

Adjika from tomatoes with eggplants for the winter

Adjika made from tomatoes and eggplants turns out very tasty. It’s not difficult to prepare, and everyone without exception will be happy to enjoy the wonderful taste and aroma in winter. If you have never prepared this version of adjika, then it’s time to try it. Good luck!

You will need:

1 kg eggplants
2 kg tomatoes
0.5 kg sweet bell pepper
1 piece hot chili pepper
1 piece garlic
0.5 tbsp. (125 ml) table vinegar 9%
1 cup (250 ml) refined vegetable oil
4-5 tbsp. l. Sahara
1 tbsp. l. rock salt
1 tsp. dried basil
1 tsp. coriander beans

Cooking method:

Crush basil and coriander into powder in a mortar
Wash the tomatoes, remove the stalks with a knife, remove the seeds from the peppers, also cut off the stalks of the eggplants and peel them.
Pass tomatoes, eggplants and sweet pepper separately
Also grind the garlic through a meat grinder, if desired, pass it through a press
Next place the tomatoes in large saucepan, pour in vegetable oil, add salt, sugar, stir, bring to a boil, cook tomatoes over moderate heat for 10 minutes
Add chopped eggplants to the pan with the tomatoes, cook the mixture for another 10 minutes, stirring the vegetables so that they do not burn to the bottom
Now add chopped bell and hot peppers, cook the mixture for 10 minutes
Add ground spices, add chopped garlic, vinegar - from the moment of boiling, cook for another 3 minutes, adjust the amount of salt and sugar to your taste
Pour the hot mass into sterilized jars, close with boiled lids using a key
The jars should cool upside down, wrapped in a warm blanket for a day, then store adjika in a cool place

Bon appetit!

Cooking fresh adjika with garlic without cooking

This is an excellent option for a fresh spicy tomato snack without cooking. The only condition for its storage is that the finished product must be stored in the cold. Enjoy fresh adjika at home!

You will need:

1.5 kg tomatoes
1 piece hot pepper
100 g garlic (1 head)
1 tsp. heaped salt
2 tsp. Sahara

Cooking method:

Rinse peppers and tomatoes

We choose vegetables that have more pulp than juice

Peel and rinse the garlic

Prepare the meat grinder

Clean the tomatoes from any bumps or dents, cut out the base of the stalk

Cut the pepper, remove seeds

Grind the tomatoes in a meat grinder, throw in the garlic and pepper in the middle of the grinding process

Add salt and sugar according to recipe

Mix well for about 5 minutes

Sterilize jars and lids in advance in any way convenient for you.

Pour adjika into jars, immediately close the lids

Keep refrigerated

Bon appetit!

Delicious adjika made from tomatoes and apples

This is very original and amazing delicious recipe adzhiki. Apples give this snack a piquant sweet and sour taste, pairing well with the other ingredients. It’s worth trying to prepare such a winter snack for your family; both adults and children will like it.

You will need:

1 kg carrots
1 kg sweet pepper
1 kg apples
100 g hot pepper (optional)
200 g peeled garlic
200 ml vegetable oil
200 ml vinegar (9%)
70 g salt

Cooking method:

Prepare a saucepan of at least 6 liters

From this volume of products you will get 5.5-6 liters of delicious adjika

Rinse all components well and dry

Peel carrots, core apples

Add apples to the carrots; they can be chopped in a blender or passed through a meat grinder

Cut the tomatoes into four parts, remove the base at the stem

Cut bell pepper, remove seeds

Grind vegetables in a meat grinder, add to chopped carrots and apples

Boil the mixture over medium heat, simmer for an hour

Mix well until smooth

Place the hot mixture into sterilized jars, immediately cover with clean lids, and close with a key for preservation.

This adjika does not require additional heat treatment!

Can be stored indoors at room temperature

Bon appetit!

Adjika from tomatoes with zucchini for the winter

Here is a wonderful recipe for tomato adjika with zucchini. Such simple snack when cooked, but very tasty, bright and aromatic. Short heat treatment of products allows you to preserve everything useful in vegetables until winter. Be sure to prepare a few jars of this deliciousness!

You will need:

1.5 kg tomatoes
1 kg zucchini
300 g red bell pepper
300 g carrots
1 piece hot chili pepper
2-3 pcs. garlic
100 ml vegetable oil
100 ml vinegar 9%
2 tbsp. l. salt
50 g (2 tbsp) sugar

Cooking method:

From these products you will get a little more than 2 liters of finished product
Wash all vegetables thoroughly, cut the tomatoes, cut out the base at the stalk
Cut the peel off the zucchini; if they have large seeds, remove them.
Peel carrots and garlic, remove seeds from bell and hot peppers
Pass everything through a meat grinder with a large grid into one 10 liter stainless steel pan.
We put it on big fire, stirring, after boiling, reduce the heat to medium, cook for 30 minutes
Next, add vinegar, oil, salt, sugar, cook for another 10 minutes.
Immediately place the hot mixture into sterilized jars and cover with clean lids (screw or turnkey)
Turn the jars over onto their lids, cover with a warm blanket for 12-24 hours until completely cooled, store in a cool, dark place

Bon appetit!

Video recipe for adjika from tomatoes with horseradish without cooking

Classic adjika - Georgian and Abkhazian - does not contain tomatoes. This is a spicy seasoning that is made from hot pepper and various spices by grinding. The result is a paste-like mass. In Russia, adjika is most often called a sauce, which is likely to be spicy, made from tomatoes, bell peppers and other vegetables. Adjika made from tomatoes is one of the most common in our country. But many housewives make adjika from eggplants.

In this article I will write 7 recipes for tomato adjika. It can be boiled, or you can make a sauce from raw vegetables. You can add sweet peppers, carrots, apples, eggplants, garlic, and hot peppers to tomato adjika. Read the contents and choose a recipe to suit your taste.

Be sure to try adjika before putting it in jars. Since tomatoes vary in acidity, the amount of sugar and vinegar may vary. At the end of cooking, taste and add as needed.

Adjika can be made without cooking, raw. This is a very simple recipe, quite quick. At the same time, all vegetables retain vitamins that disappear during cooking. This one has tomato sauce There will be an aroma of fresh vegetables, which will greatly please you on cold autumn and winter days. This adjika must be stored in the refrigerator. To prepare it, you need to use only fresh, unspoiled vegetables. If the vegetables are not in good condition, the preparation will ferment.

Ingredients:

tomatoes - 1 kg
sweet pepper - 25 pcs.
hot chili pepper - 3-4 pcs.
garlic - 1 tbsp. in purified form
parsley and dill - 1 bunch each
sugar - 100 gr.
vinegar 9% - 100 ml
salt - to taste - 1 tbsp. (to taste)

Cooking method:

1.As you can see, you need quite a lot of garlic. But, if you don’t like a strong garlic taste, reduce the amount. Moreover, the garlic will remain fresh. Peel the garlic. You can quickly peel garlic by cutting off its root. Next, crush the head of garlic with a knife and place in a metal bowl. Top with a second bowl and shake. You open it and the garlic is already peeled.

2. Remove the seeds from sweet and bitter peppers, cut the tomatoes into 4 parts.

Be responsible when washing vegetables. Since adjika will not cook, you need to wash the vegetables very well. You can even scald it with boiling water for a couple of seconds. This will not cook anything, but there will be a little less microbes.

3.Finely chop the clean greens with a knife.

4. All that remains is to turn the vegetables into mush. To do this, pass them through a meat grinder (tomatoes, all peppers, garlic). Add herbs, salt, sugar, vinegar to this mixture and mix thoroughly. Leave for 4 hours for the sugar and salt to dissolve. Stir the adjika several times while it infuses.

5.Place the workpiece into sterilized jars and close with lids that have been in boiling water. Store in the refrigerator.

Adjika from tomatoes with bell peppers

In this recipe, adjika is boiled, during which time it thickens a little. That is why it can be stored for a long time at room temperature (for example, in the kitchen in a closet or under the bed). All flavors are quite balanced, but the amount of salt and sugar may vary if the tomatoes are too sour or, conversely, sweet. Be sure to try the finished product before you can it. You can always add the flavoring ingredient that is required in this case.

Ingredients (for 2.7 l):

tomatoes - 2 kg
red bell pepper – 1 kg
red hot pepper - 2-5 pcs. (according to desired spiciness)
garlic - 100 gr.
sugar - 1/2 tbsp. (100 ml)
vegetable oil - 100 ml
vinegar 9% - 100 ml
salt - 1 tbsp. no slide

Adjika from tomatoes - preparation:

1.Start by preparing the vegetables. They need to be washed and the garlic peeled. Cut the sweet pepper into arbitrary pieces, removing the seed box. Remove the stem from the tomatoes and cut into four pieces. If the vegetables have spots (rot, growths, cracks), they need to be trimmed. There is no need to remove the seeds from hot peppers; just cut off the stem. The seeds will provide additional pungency.

To quickly peel a head of garlic, cut off the root and press down with a knife.

2. Grind tomatoes and peppers (sweet and hot) using a meat grinder or blender.

3.Pour the ground mixture into the pan and let it cook. After the adjika boils, reduce the heat to low and cook for 40 minutes, stirring so that the sauce does not burn. While the product is cooking, sterilize the jars and lids.

4.After 40 minutes of cooking, add salt, sugar and vegetable oil to the adjika, stir and cook for another 5 minutes.

6. Place boiling adjika in sterilized jars and immediately seal with lids. You can take lids with an elastic band under the machine, or you can use reusable metal screw lids. Turn the canning over and see if the lid is rolled up well. And wrap yourself in a warm towel or blanket. Leave it for a day, and then put it away anywhere, as long as it is dark and dry.

7. Here is such a simple recipe. This tomato adjika stores well and goes well with meat dishes.

Mild adjika made from tomatoes and carrots

There are people, including me, who do not like spicy food. Well, I can’t eat dishes generously seasoned with red pepper. Also, children will not eat hot sauce. And this recipe is for such people - it does not contain chili pepper. At the same time, there will be a piquant taste that garlic gives. The sauce is also seasoned with various aromatic spices.

This adjika will be thick, unlike the previous recipe. You will need a juicer from your inventory.

Ingredients:

tomatoes - 5 kg
sweet pepper - 1 kg
carrots - 1 kg
garlic - 200 gr.
salt - 10 tsp.
sugar - 300 gr.
vinegar - 0.5 tbsp.
black peppercorns - 20 pcs.
white peppercorns - 20 pcs.
allspice peas - 10 pcs.
ground coriander - 1 tbsp.
ground ginger - 1 tbsp.
bay leaf - 4 pcs.
dry mint - 2 tbsp.
fresh dill - 3 tbsp.

Mild tomato adjika - preparation:

1. Wash the tomatoes well and cut into slices. Pass them through a juicer. Pour the resulting juice into a saucepan and place on the stove to boil. After boiling, simmer over low heat for 30 minutes.

2. Peel the garlic and carrots, remove the seeds from the pepper. Grate the carrots and then pass through a meat grinder. Also chop the pepper and garlic.

3. Place all seasonings on cheesecloth folded in two layers. Gather the edges of the gauze to form a pouch. Tie the spice bag with a strong thread. Cut off the long edges of the thread and gauze.

4.When the tomato juice has boiled for half an hour, add the remaining twisted vegetables to it and stir. Next, put a bag of seasonings in the adjika and drown it.

5. Let the adjika simmer over low heat for 1.5 hours. Stir occasionally to prevent anything from burning. When the vegetables are cooked, remove the bag and squeeze it well into the pan. Add salt and sugar, cook for another 10 minutes. When the salt and sugar dissolve, be sure to taste it. Because of different varieties Tomatoes, these additives should be added to taste. The amount may vary in different situations. Add salt if necessary; if adjika is too sour, add sugar.

6.5 minutes before readiness, pour in vinegar. But you don’t need to add vinegar; adjika will keep well anyway. Focus on your taste.

7. Pour hot adjika into sterilized jars and roll up. Turn over, wrap and let cool. This adjika will have a spicy, sweet and sour taste. This is a wonderful sauce.

Tomato adjika without vinegar with garlic

This adjika is not raw, it needs to be boiled. The cooking time can be any, it depends on what thickness of the sauce you prefer. If you want the most healthy product, after boiling, cook for 5 minutes and immediately roll into jars. If thickness comes first, then you can cook adjika for 1 hour, during which time the sauce will boil down.

Ingredients:

tomatoes - 3 kg
bell pepper - 4 pcs. large
garlic - 2 heads
hot capsicum - 2-3 pcs.
salt - 3 tsp.
sugar - 150 gr.
bay leaf - 4 pcs.
ground pepper mixture - 1 tbsp.

Adjika from tomato without vinegar - how to cook:

1. The beginning is standard. Wash the vegetables, peel and cut into pieces that will fit into the meat grinder. The stem of the hot pepper needs to be cut off. If you like adjika spicier, then leave the seeds - they contain all the bitterness. For a milder taste, the seeds must be removed. Remove all seeds from sweet peppers and trim the stems from tomatoes.

2. Grind all the vegetables in a meat grinder and place them in a large saucepan. Add sugar, salt, ground pepper, bay leaf. Place on the fire, bring to a boil and cook for 5 minutes. Taste and add sugar or salt if necessary.

3. Pour hot adjika into sterile jars and screw the lids on tightly. Allow the preserved food to cool and store it in a place out of direct sunlight. It will be tasty, aromatic, spicy and bright!

Adjika without cooking with horseradish

This sauce is also called “horseradish” because horseradish root is used instead of hot pepper. The result is a bright, pungent taste. Since this product is not cooked, it must be stored in the refrigerator.

Ingredients:

tomatoes - 1 kg
horseradish root - 100 gr.
garlic - 100 gr.
sugar - 1 tsp.
salt - 1-2 tsp.

How to cook “horseradish”:

1. Peel the horseradish and garlic. Wash the tomatoes and cut into pieces that will fit into the meat grinder. Grind all the vegetables in a meat grinder and place in a large container.

2.Add salt and sugar and stir. It is the mixing process that needs to be given more attention. Main task- Dissolve salt and sugar. They will not dissolve immediately, so leave the sauce for a day at room temperature. Cover the pan with a lid to prevent small debris and dust from getting into the food. Stir the adjika periodically to help the crystals dissolve faster.

3.The next day, the snack can be placed in jars. Only the jars must be sterilized so that the adjika can stand longer and not turn sour. You can close it with nylon or Euro-lids, pre-sterilized. This adjika should be stored in the refrigerator.

Spicy adjika for the winter with tomatoes and apples

Apples will give the finished sauce a pleasant additional taste. It is better to take sour apples, but you can also use sweet and sour ones. Then the amount of sugar will need to be reduced.

Ingredients:

tomatoes - 2.5 kg
carrots - 1 kg
bell pepper – 1 kg
apples - 1 kg
hot chili pepper - 60 gr.
garlic - 200 gr.
sugar - 200 gr.
salt - 40 gr.
sunflower oil - 250 gr.
vinegar 70% - 1/4 tsp. (or 1 tbsp. 9%)

Cooking method:

1. Wash the vegetables, peel the carrots and garlic, remove the seeds from the sweet pepper. Mince tomatoes, carrots, apples and bell peppers. Place the ground vegetables in a large saucepan.

2.Put adjika on the fire and bring to a boil. Then simmer over low heat for 1 hour, with the lid open. Stir the sauce occasionally to prevent anything from burning.

3.After an hour of simmering, add salt, sugar, and vegetable oil. Pass the garlic and hot pepper through a meat grinder and place in adjika. Stir and cook for another 15 minutes.

4.Lastly, pour in the vinegar essence, stir and pour the boiling sauce into sterilized jars. Roll up, turn over, wrap and cool. The result is adjika with an interesting taste; in winter it is simply irreplaceable.

Adjika from tomatoes with eggplants

Another version of tomato adjika is with eggplants. It is easy to prepare and stores well. This adjika needs to be boiled, so it can be stored at room temperature.

Ingredients:

red fleshy tomatoes - 1.5 kg
eggplants – 1 kg
bell pepper – 1 kg
garlic - 300 gr.
hot capsicum - 4 pcs.
salt - 35 gr.
sugar - 100 gr.
sunflower oil - 250 gr.
acetic acid 70% - 3/4 tsp.

Cooking method:

1. Wash all vegetables. Cut the skin off the eggplants, remove the stems from the tomatoes and cut them into pieces, remove the seeds from the sweet and bitter peppers, and peel the garlic.

2.Pass tomatoes, sweet peppers and eggplants through a meat grinder. Take a large saucepan and pour vegetable oil into the bottom. And put the ground vegetables in this pan. Place on the fire and bring to a boil, be sure to stir. Then reduce the heat and cook for 30 minutes with the lid open, remembering to stir from time to time.

3.While the adjika is cooking, grind the garlic and hot pepper in a meat grinder. After half an hour of cooking, add them to the sauce. Also at the same time, add salt and sugar, stir and cook for another 10 minutes.

4.Adjika is ready, you just need to pour in acetic acid, stir and pour into sterilized jars. Next, roll up the jars, turn them over and wait until they cool completely. Eggplants give this sauce its unique taste.

Adjika from tomatoes - very simple blank. If you make it without cooking, then it doesn’t take much time to cook. If there is not enough space in the refrigerator to store jars, cook adjika and store it in your apartment in a dark place. In any case you will receive delicious sauce, which can be served with almost any dish in winter.

Speaking of sauces. The famous mayonnaise can be prepared at home in 5 minutes from natural products. At the same time, the consistency and taste will be like store-bought Provencal. Read on the blog. To help this site develop, click the buttons social networks below and share this recipe with your friends. Until new delicious meetings!