The most delicious adjika for the winter - the best recipes. Boiled adjika for the winter, the best recipe with photos

18.10.2019

Traditional Abkhaz adjika is prepared using hot pepper, garlic, salt and herbs.

We suggest not limiting yourself to just the classics with such a variety of ingredients for a sizzling seasoning. Check out our easy, proven recipes!

How to cook adjika: 3 rules

Green adjika

Business card Abkhazia. This adjika is served with many dishes and always with spit-roasted lamb.

What you need:

6–8 large hot green peppers
1 head of garlic
1 bunch of cilantro
1 tbsp. spoon of salt

How to prepare green adjika:

Cut the pepper into small pieces without removing the seeds.

Grind the pepper and garlic in a mortar or mince several times.

Add salt, stir and leave to brew for 15–20 minutes.

The incomparable host of the program Lara Katsova shared with us her family recipe for adjika, turn on the video!

Russian adjika "Ogonyok"

To go with borscht, salted lard with black bread and boiled potatoes with herring – adjika is ideal for traditional Russian dishes. It can be used to prepare sauces for meat and even seasoning for pickle and cabbage soup.

What you need:

1 kg tomatoes
1 kg sweet pepper
400 g garlic
200 g hot pepper
150 g parsley root
1 tbsp. spoon of salt (to store adjika for more than 1–2 months, double the amount of salt)

How to prepare Russian adjika “Ogonyok”:

Hot adjika with basil

Spicy! Very spicy! Even hotter! The versatility of the recipe is that this adjika can be used not only for meat dishes, but also for sandwiches, sauces, soups and even pasta.

What you need:

500 g hot red pepper (you can add a couple of green peppers)
400 g garlic
2 bunches green basil
1 bunch of cilantro
1 bunch of parsley
2 tbsp. spoons of salt

How to prepare hot adjika with basil:

Nut adjika

Adjika is not adjika if it does not contain nuts, as they say in the Caucasus. Subtle pleasant aroma, thick consistency and rich piquant taste - this is what makes adjika real!

What you need:
500 g tomatoes
400 g walnuts
200 g red bell pepper
3 heads of garlic
2–3 hot peppers
1 bunch of cilantro or parsley
4 tbsp. spoons of refined sunflower oil
2 tbsp. spoons of vinegar 9%
1 teaspoon salt

How to prepare nut adjika:

Remove seeds from bell peppers, wash and dry the greens.

Cut out the stems of the tomatoes.

Grind tomatoes, peppers, garlic, nuts and herbs in a blender or mince twice.

Add sunflower oil, vinegar and salt to the prepared mass.

Stir and serve immediately!

Gorloder, or Siberian adjika with horseradish

A recipe from Siberia is quite capable of making healthy competition fiery sauces from sunny Abkhazia. The basis of the horloger is vigorous horseradish root. Suitable for meat and fish dishes, corned beef, and especially with barbecue and homemade grilled sausages.

What you need:

500 g tomatoes
50 g horseradish root
50 g garlic
1.5 teaspoons salt
1 teaspoon sugar

How to cook gorloder, or Siberian adjika with horseradish:

Grind tomatoes, garlic and horseradish in a meat grinder.

Combine all ingredients, add salt and sugar, mix.

Place in sterilized jars and roll up.

Adjika from bell pepper

If you don’t like fiery seasoning, prepare a lighter version of this sauce with a sweet and sour taste and a slight pepper. This adjika goes well with baked or boiled meat, poultry, fish, potatoes baked in foil and toast.

What you need:

1 kg sweet red pepper
300 g garlic
4–6 red hot peppers
50 ml vinegar 9%
4 tbsp. spoons of sugar
1 tbsp. spoon of salt

How to prepare adjika from bell pepper:

Remove seeds from sweet peppers.

Pass the pepper, garlic and hot pepper through a meat grinder.

Add salt, sugar, vinegar, stir and leave to steep for 3-4 hours.

Then put into sterilized jars and store in a dark, cool place.

Adjika with apples

An improved and adapted adjika recipe for poultry or grilled fish. To give the sauce more delicate taste, you can cook without hot pepper or reduce its amount.

What you need:

1 kg tomatoes
500 g red bell pepper
500 g sour apples
300 g carrots
200 g garlic
50 g hot pepper
200 ml refined sunflower oil
1 bunch of cilantro
1 bunch of parsley
salt - to taste

How to cook adjika with apples:

Peel all vegetables and chop together with herbs in a blender or meat grinder.

Add salt and sunflower oil.

Bring to a boil and cook over low heat for 2.5 hours.

Transfer to sterilized jars and seal.

Adjika with plums

Tender and soft adjika with plums goes perfectly with game, boiled potatoes and baked vegetables, chicken meatballs and pork chops.

What you need:

500 g plums (choose plums that are not sweet or even sour)
500 g bell pepper
2 heads of garlic
2 hot peppers
1 tbsp. tomato paste
100 g sugar
2 teaspoons vinegar 9%
2 tbsp. spoons of salt

How to cook adjika with plums:

Remove seeds from bell peppers and seeds from plums.

Pass through a meat grinder sweet pepper, plums, garlic, hot peppers along with seeds.

Place the crushed ingredients in a saucepan and add tomato paste, salt and sugar.

Bring to a boil and cook, stirring, over low heat for 30–40 minutes.

Add vinegar 2 minutes before the end of cooking.

Transfer the finished mixture into sterilized jars, roll up, turn over and leave until completely cooled.

Baked pumpkin adjika

Baked vegetables give this adjika a surprisingly delicate texture, and pumpkin gives it an unusual and at the same time unobtrusive aroma. Light, spicy, moderately hot, with a subtle sourness.

What you need:

500 g pumpkin
200 g apples
200 g bell pepper
200 g onions
1 lemon
1 head of garlic
1 bunch of basil
1 bunch of cilantro
50 ml refined vegetable oil
1 hot pepper
1 teaspoon salt

How to cook baked adjika from pumpkin:

Peel the pumpkin and onion, remove the seeds from the apple and pepper. Cut the pumpkin and onion into pieces of arbitrary size.

Wrap the pumpkin, onions, apples and peppers in foil and bake at 200°C for 35 minutes. Then peel the apple and pepper.

3. Grind all baked vegetables in a blender.

Grind the garlic, lemon and herbs in a blender into a homogeneous mass.

Combine vegetables with lemon dressing, stir and serve immediately.

Adjika from pickled cucumbers

Are there any pickles left from last year's stock? Make some hot sauce out of them! The beauty of the recipe is that this adjika can be whipped up at any time.

What you need:

500 g pickled cucumbers
1 head of garlic
3 tbsp. spoons of tomato paste
2 tbsp. tablespoons refined sunflower oil
apple cider vinegar– to taste
1 pinch ground black pepper
1 pinch ground red pepper

How to prepare adjika from pickled cucumbers:

Peel the cucumbers and grate them on a fine grater or chop them in a blender. If there is a lot of liquid, drain it.

Pass the garlic through a press.

Combine cucumbers, garlic, tomato paste, vegetable oil, vinegar and spices.

Stir and leave in the refrigerator for 1-2 hours.

In every kitchen you can find a whole group of savory appetizers that complement the main courses with their taste and aroma. Many of them are prepared from vegetables, herbs and hot spices. One of these popular snacks is adjika made from tomatoes and garlic. It turns out juicy and aromatic. It is for this reason that housewives love and prepare it.

There are several options for preparing this delicious snack and each is good in its own way.

Before preparing adjika, you need to choose a recipe in advance and prepare the ingredients.

For harvesting, both large, fleshy varieties of tomatoes and cherry tomatoes are taken. Vegetables are thoroughly washed.

The skin is removed from the fruit (in almost all recipes). To do this, cut the tomatoes crosswise and place them in boiling water for 3 minutes. Then they are removed with a slotted spoon and placed under running cold water. After this procedure, the skin easily comes away from the pulp. The stems of peeled tomatoes are removed. The fruits are cut into slices.

The garlic is peeled and washed in cold water. Horseradish or carrots (depending on the ingredients used) are peeled and washed under running water.

Sweet and hot peppers are cleaned of stalks, internal membranes and seeds. Chili peppers should only be cleaned with rubber gloves to avoid skin burns!

Cores are removed from apples. The fruits are cut into slices.

Step-by-step recipes for classic adjika without cooking

The main components of adjika are red tomatoes and garlic. The first gives the workpiece a characteristic color and consistency, the second adds piquancy to it. Other ingredients are added to add spice, enhance flavor and aroma. The most common ingredients added to adjika recipes are horseradish, hot or sweet peppers and carrots.

Recipe options: exist various options recipes for adjika made from tomatoes and garlic without cooking.

Ingredients for 3.5 liters of finished product:

2.5 kilograms of tomatoes;
150 grams of garlic;
250 grams of horseradish;
1 kilogram of red sweet pepper;
60 grams of salt;
60 grams of sugar.

Preparation:

Tomatoes with pepper and garlic are passed through a meat grinder. Horseradish root with a small amount of tomatoes is crushed with a blender in a bowl with knives.

The ingredients are mixed in a saucepan and salted. Sugar is added. For a saltier or sweeter taste, sugar and salt can be added to taste.

At this time, the jars are washed with soda or detergent and sterilized in the microwave or over steam.

When using a microwave, pour a little hot water into the jars. The container is placed in the microwave and warmed up for 3 minutes. Then the water is drained and the jars are turned over to drain the moisture.

The steamed jars are sterilized for 10-15 minutes. To do this, they are placed in a colander over a pan of boiling water.

The finished adjika is poured into sterilized jars and covered with boiled plastic lids. This preparation is stored in the refrigerator for about six months.

Ingredients:

3 kilograms of tomatoes;
200 grams of horseradish roots;
6 heads of garlic;
8 pods of hot pepper;
6 tablespoons salt.

Preparation:

The tomatoes, along with the skin, are passed through a meat grinder. Pepper with grains and garlic and pepper are sent next. Horseradish is grated on a fine grater. All ingredients are combined together, salted and mixed well.

The finished adjika is placed in clean, sterile jars and closed with plastic lids. After which the adjika goes into the refrigerator.

Ingredients for 4 liters:

3 kilograms of tomatoes;
1.2 kilograms of sweet pepper;
150 grams of garlic;
100 grams of hot capsicum;
150 milliliters of 9% vinegar;
40 grams of salt.

Preparation:

The prepared ingredients are crushed with a blender or passed through a meat grinder. The vegetable mixture is placed in a saucepan. Salt and vinegar are added. The ingredients are mixed and left to infuse for 1 hour.

Jars are sterilized over steam or in the microwave. The lids for closing the jars are scalded with boiling water.

After an hour, the infused adjika is distributed into jars, closed with plastic lids and sent to the refrigerator. This snack cannot be stored outside the refrigerator!

Adjika classic with cooking

Ingredients:

5 kilograms of tomatoes;
1 kilogram of sweet pepper;
1 kilogram of carrots;
0.2 kilograms of garlic;
100 grams of salt;
300 grams of sugar;
100 milliliters 9% vinegar;
20 black peppercorns;
20 white peppercorns;
10 peas of allspice;
1 tablespoon ground coriander;
1 tablespoon ground ginger;
4 bay leaves;
2 tablespoons of dry mint;
3 tablespoons of dry dill.

Preparation:

The tomatoes are put through a juicer. The resulting juice is poured into a saucepan and placed on low heat. After boiling, it boils for 30 minutes. Garlic, pepper and carrots are passed through a meat grinder.

All seasonings are folded into two-layer gauze and tied with thread in the form of a bag. The long edges of the gauze and thread are cut off.

Twisted vegetables are placed in the boiled juice and mixed. A bag of seasonings is lowered into the adjika.

The mixture with seasonings is simmered over low heat for 1.5 hours. Adjika is stirred periodically. When the vegetables are cooked, the bag of spices is pulled out and pressed into the pan.

Then sugar and salt are poured in. Everything is cooked for another 10 minutes. When the sugar and salt dissolve, you need to taste the adjika; if there is not enough salt or sugar, you can add them to taste. Vinegar is added 5 minutes before the appetizer is ready.

Hot adjika is poured into sterile jars and rolled up, turned over, wrapped and left to cool.

Ingredients:

2 kilograms of tomatoes;
8 cloves of garlic;
0.5 kilograms of sour apples;
2 onions;
2 carrots;
3 sweet peppers;
50 milliliters of 9% vinegar;
60 grams of honey;
100 grams of olive oil;
60 grams of salt;
1/4 teaspoon ground red pepper;
10-15 black peppercorns;
5-7 bay leaves.

Preparation:

Prepared tomatoes, onions and carrots are crushed in a blender. Sweet peppers, apples and garlic are crushed separately.

The ingredients go into the pan and mix well. Bring the mixture to a boil over low heat and cook for 1 hour. Then add peppercorns, red pepper, bay leaf and salt. The mixture is simmered for another 20 minutes.

Then add olive oil with vinegar and honey. Everything is mixed and simmered on the stove for another 20 minutes. If the boiled adjika is not homogeneous, it can additionally be crushed with an immersion blender.

In parallel with cooking, the cans are sterilized. Clean jars are placed in the oven for 10-15 minutes at 100 degrees. The lids are doused with boiling water.

Boiling adjika is distributed into jars, sealed, and wrapped in heat until it cools. The finished adjika is stored in a cool place.

Adjika for the winter - a simple and healthy recipe: video

Ingredients:

2 kilograms of tomatoes;
0.5 kilograms of hot red pepper;
0.2 kilograms of garlic;
0.3 kilograms of cilantro or parsley with dill;
1 tablespoon of khneli-suneli;
150 milliliters of vegetable oil;
100 milliliters of 9% vinegar.

Preparation:

Prepared tomatoes, hot peppers and garlic are ground in a blender bowl. The finished puree is placed in a bowl. Cilantro (parsley) is chopped very finely and added to the main mass. Everything is mixed and salted.

The mixture is placed on low heat and brought to a boil. Adjika is boiled under the lid for half an hour. Then vegetable oil with vinegar and suneli hops are added to it. Stirring, adjika cooks for another half hour until thickened.

The finished snack is placed in sterile jars and rolled up. The jars are wrapped upside down and left in this form until they cool completely.

Ingredients for 2 liters of snack:

2 kilograms of tomatoes;
0.8 kilograms of carrots;
1 kilogram of sweet pepper;
1 green apple;
1 onion;
3 pods of hot pepper;
1 head of garlic;
40 grams of salt.

Preparation:

All prepared vegetables are passed through a meat grinder. The mixture is poured into a saucepan or cauldron and placed over medium heat. The mass is stirred periodically. After boiling, the fire is reduced to a minimum. Adjika is boiled for 40-60 minutes. Salt is added at the end.

When preparing adjika, clean jars are sterilized in the oven or microwave.

The finished adjika is placed in jars, rolled up and left to cool upside down under a blanket.

Adjika for the winter with apples and carrots: video

Ingredients for 6 liters of preparation:

3 kilograms of tomatoes;
0.2 kilograms of garlic;
1 kilogram of carrots;
1 kilogram of sweet pepper;
1 kilogram of apples;
3 chili peppers;
150 milliliters of 9% vinegar;
150 grams of sugar;
130 grams of salt;
200 milliliters of vegetable oil.

Preparation:

Pre-peeled and chopped vegetables (except garlic) are passed through a meat grinder. Garlic is crushed separately.

The mixture is poured into a saucepan or cauldron and brought to a boil over medium heat, stirring occasionally. When adjika boils, reduce the heat to a minimum. The mixture is cooked under the lid for another 1 hour.

5 minutes before readiness, add garlic, vinegar with oil, sugar and salt. Everything is mixed and cooked.

Then it is poured into sterilized jars. The jars are closed with lids and left to cool upside down under a blanket.

Adjika with apples for the winter: video

Ingredients:

2 kilograms of tomatoes;
0.5 kilograms of garlic;
130 milliliters of vegetable oil;;
0.3 kilograms of hot capsicum;
3 kilograms of sweet pepper;
40 grams of sugar;
40 grams of salt;
40 milliliters of 9% vinegar;
2 aspirin tablets.

Preparation:

The prepared ingredients are passed through a meat grinder or crushed with a blender. The crushed mass is poured into an enamel pan. Then vinegar is added with oil, salt and sugar. Aspirin is crushed and poured into adjika.

The ingredients are mixed. Cover the pan with adjika with a lid or gauze and leave for a day.

At this time, clean jars are sterilized over steam or in the oven for 10 minutes. Polyethylene lids are scalded with boiling water.

Adjika is poured into prepared jars and closed with lids. The finished snack is stored in the refrigerator.

Ingredients:

2 kilograms of tomatoes;
5 heads of garlic;
2 kilograms of hot pepper;
40 grams of salt.

Preparation:

Tomatoes and peppers are passed through a meat grinder. Garlic is crushed using a blender or meat grinder.

Place the pan with tomato-pepper puree on the fire and bring to a boil. Garlic and salt are added. Adjika is cooked for 8 minutes, placed in sterilized jars and sealed tightly.

The jars are turned over, wrapped and left to cool. Spicy seasoning should be stored in a cool place, such as a cellar or balcony.

Very spicy adjika for the winter: video

Adjika is one of the most popular snacks. It perfectly complements meat, fish, and pasta. Having tried one of the above recipes, any housewife will be happy to prepare this delicious snack for the winter.

Recipes for the most delicious homemade adjika:

Today we’ll talk about the most wonderful spicy snack, which is customary to spread on a piece of fresh fragrant bread, to Her Majesty the Queen on our table, the incomparable adjika. This queen is good to eat, even as a bite with hot soup, or with charcoal-grilled meat... it goes well with any savory dish!

The benefits of adjika are undoubtedly great; not only does it preserve the entire set of vitamins and microelements included in the products that make it up, but in general it has a beneficial effect on increasing metabolism, improves appetite and has some antiviral effect.

Well, first of all simple recipes and gradually make it more difficult.

The most delicious homemade adjika - Abkhazian hot spicy adjika for the winter

The recipe is classic, traditional, original. The easiest to prepare, literally a ten-minute affair.

Products:

half a kilo of hot red pepper, slightly dried in the sun, if you don’t want it too hot, remove the seeds,
a good bunch of cilantro, preferably collected during flowering,
a small bunch of young dill sprigs,
a bunch of parsley leaves,
5 heads of garlic,
3 tablespoons khmeli-suneli,
a glass of coarse salt,
You can add a couple of handfuls of walnut kernels – it’s not for everyone.

Clean everything, wash it, dry it. Scroll through a meat grinder, add salt, mix and scroll a few more times to get a homogeneous paste. Better yet, use a food processor with a sharp knife and chop everything into dust.

Let it sit on the kitchen counter for a couple of days. Place in jars or food containers and store in the refrigerator.

Homemade adjika - recipe with horseradish

An invention of Russian chefs. People call it differently - horseradish, throat-eater, horseradish. Simple and quick to prepare, a set of products for it is abundant in every garden in August. Keeps great in the refrigerator all winter.

very ripe tomatoes kilogram,
horseradish is a tenth of tomatoes, classically, but those who like it more spicy add more,
a couple of hot red chili pods,
a couple of heads of garlic
spoon with salt on top.

When working with horseradish, a meat grinder is preferable to a food processor; the texture of horseradish is too viscous.

So, we wash, clean, and dry everything. We turn it through a meat grinder and mix it properly. When skipping horseradish, it’s better to put a plastic bag on the meat grinder and tie it at the outlet neck - it won’t sting your eyes. Or add all the ingredients interspersed, also to reduce the release of horseradish vapor into the air.

Add salt and mix thoroughly until the salt is completely dissolved.

Place in sterile dry jars and store in the refrigerator or cellar.

Very suitable for any first or second course as an addition to bread on cold winter evenings.

Well, very fast and tasty! Guests and family will appreciate the table perfectly.

Ingredients:

ripe tomatoes 3kg,
hot pepper only 4 pieces,
sweet pepper, preferably red 5 pieces,
garlic 10 large cloves,
onions 5pcs,
½ cup vegetable oil,
table vinegar 9% 5 50 ml,
salt - a spoon with a large top.

Let's do it step by step:

Wash, clean, dry everything. Cut out the seeds from the pepper.
Grind in a meat grinder or chop tomatoes, peppers, onions and garlic in a blender.
Mix with vinegar and salt. Lastly, add the oil and mix thoroughly.
Place in sterile dry jars and store in the refrigerator or cellar.

It will be very tasty at the table!

Video recipe: spicy adjika for the winter - you'll lick your fingers

Open a jar of this fiery preparation on a winter day and remember those summer times at the barbecue.

This recipe will be more complicated and time-consuming, but the result is worth it, take my word for it. In addition, such a preparation can be stored in the cellar for years, if necessary.

The fact is that, unlike the previous ones, we will cook this adjika.

large, very ripe tomatoes 3kg,
large carrots 1.5 kg,
bell pepper 2kg,
garlic 10 cloves,
chili pepper 2 pods,
salt 2 tables. spoons,
sugar half a glass,
half a cup vegetable oil,
half a glass of table vinegar, can be replaced with apple cider vinegar.

Now the preparation:

Wash everything, clean it, cut out the seeds from the pepper, dry it.
Cutting tomatoes in large pieces pour half a glass of water into a saucepan and bring to a boil over medium heat. We don’t let it boil, we immediately remove and cool. We roll out the skins and seeds on a sieve, we get a thick tomato juice with pulp.
In a blender, grind carrots and peppers into dust. Let it simmer on low heat for an hour and a half.
Add crushed garlic, salt and sugar, pour in vinegar, stir and let simmer for another 5 minutes.
Remove from the stove and quickly place in sterile jars, roll up, turn over and cover until completely cool.

This option gives space to your imagination. You can experiment with this recipe as you like, adding any vegetables and even fruits to it when cooking - everything will be delicious.

Delicious adjika from zucchini in Belarusian style

Another unusual recipe, its other name is adjika with zucchini in Belarusian.

zucchini 3kg,
half a kilogram carrots,
half a kilogram of sweet pepper,
tomatoes a kilo and a half,
peeled garlic glass,
ground red pepper 2.5 tablespoons,
glass of vegetable oil,
salt 2.5 table. spoons,
sugar glass.

The preparation is very simple:

As usual, wash, clean, and dry everything. Scroll through a meat grinder or chop in a food processor, garlic too, but in a separate bowl.
Mix the resulting vegetable paste with vegetable oil, add sugar and boil in a large roasting pan with a thick bottom for about forty minutes.
Add hot pepper and garlic, simmer for another five minutes.
Remove from heat, place in sterile jars and seal. Turn it over and cover it until the morning.

The taste of this adjika is delicate, sweet with a piquant sourness, and not very spicy.

Homemade adjika - recipe for the most delicious homemade adjika with a twist

The so-called bitter one. A dish for real men – very spicy!

tomatoes 5 kilograms,
carrots 2 kilograms,
300 grams of hot chili,
kilogram of garlic,
kilogram of pepper-paprika,
vegetable oil 200g,
salt spoon with a large top.

Wash, peel and dry all vegetables. Grind through a meat grinder or chop in a food processor. Place in a saucepan, add oil and salt. Simmer for about an hour over low heat, stirring occasionally. Place in sterile jars and seal. Cool under the fur coat.

More interesting articles for home preparations for the winter:

Pickled zucchini

How to cook adjika without bell pepper at home - with eggplant and honey

But with eggplants! Somewhat exotic, but delicious - you'll lick your fingers!

You will need:

tomato 3kg,
eggplant 2kg,
garlic 0.5 kg,
4 hot chili pods,
a glass of vegetable oil,
half a glass of table vinegar 9%,
parsley to taste, if you really like it, then a good bunch,
dill is also at your discretion,
3 large spoons of sugar,
Salt table. spoon with a large slide,
three tablespoons of honey, as much as you can scoop.

Chop all vegetables in a food processor. For greater sophistication, eggplants can be cut into small cubes. Place in a large roasting pan, add salt, mix with sugar and butter and simmer over low heat for 50 minutes.

Add honey and stir thoroughly. Add finely chopped fresh herbs, boil for a couple of minutes and add vinegar. Stir and let sit for a few minutes. Place in sterile jars, put on the lid and cool under a fur coat.

Honey will add a special charm to the dish!

How to cook the most delicious homemade adjika with apples

Also somewhat exotic and incredibly tasty recipe.

Products:

tomatoes a little more than a kilogram,
sweet paprika 0.5 kg
apples 0.5 kg, preferably sour,
hot chili 3 pods,
carrots 0.5 kg,
garlic 2 heads,
table salt. spoon,
half a glass table vinegar,
half a cup vegetable oil,
sugar half a glass.

Preparation:

Wash and dry the ingredients. Remove seeds from peppers and apples.
Chop all vegetables except garlic in a blender into dust and place in a large roasting pan.
Simmer for approximately 1 hour 20 minutes.
Add crushed garlic, butter, sugar, salt and vinegar to the resulting mass and mix. Boil for another three minutes.
Place in sterile jars, roll up and leave to cool upside down under a fur coat.

Very tasty and aromatic!

Recipe for homemade adjika without vinegar with plums or cherry plums

But at the same time it’s very unusual, because with plums or cherry plums, whoever likes what!

Ingredients:

1 kg plums, preferably unripe or cherry plums,
15 good cloves of garlic,
2 hot chili pods,
5 kg of sweet paprika, ¼ teaspoon each of ground black pepper, coriander, cloves,
a small bunch of herbs, whatever you find - dill, basil, tarragon, parsley,
tomato paste 1 spoon,
salt a small table spoon,
half a glass of sugar.

Preparation:

Wash the vegetables thoroughly, remove seeds from plums and seeds from peppers, and dry.
Chop the plums, peppers and all the herbs in a food processor.
Add salt, add sugar, ground spices, tomato paste, mix thoroughly and simmer for about half an hour on a small fire.
Add finely chopped garlic and cook for another three minutes.
Place in jars and seal. Turn over under the fur coat until completely cooled.

Bon appetit!

Delicious adjika with carrots for the winter

Carrots alone will be a bit boring, so let's add some pumpkins too! And we will get a completely unique recipe. It’s a pity that it doesn’t keep for a long time, so it’s better to make half a portion so you can eat it quickly!

Products:

a kilogram of carrots and pumpkin,
half a kilo of onions and sweet peppers,
2 chili pods,
half a glass of vegetable oil.
a bunch of cilantro and basil,
10 cloves garlic
lemon,
a tablespoon with a small top of salt.

Preparation:

Wash, peel all the main vegetables, remove the seeds from the pepper, cut into pieces and place on a baking sheet. Cover with foil and bake for about forty minutes.
Cool and grind in a blender along with chili pepper, lemon, garlic, herbs and salt.
Serve straight to the table!

From the history of spicy snacks

Adjika - the word itself is of Abkhazian origin and essentially means bread and salt, a welcome dish when welcoming dear guests. In the old days, the wives of Caucasian horsemen rubbed it on a stone, investing a lot of time and effort into this simple activity. But you and I are modern and advanced people, so we won’t kill ourselves like that. There are food processors, blenders, and meat grinders in our kitchens - let them twist, grind, and crush, and we will keep an eye on them!

Initially, it was a paste-like salty mass of red color, which included various components, red hot pepper and garlic, coriander and blue fenugreek... Don’t be afraid of blue fenugreek, that’s what it’s called in the smart way Utskho-Suneli, it’s almost always included in the composition of all of us well famous hops-suneli.

However, over time, people learned to add a lot of other healthy and nutritious vegetables and even fruits and nuts to adjika, making it less salty and spicy, quite suitable for our inexperienced European stomach.

The color has also changed, now they prepare green adjika from green pepper. It is very convenient to use it in a mixture with sour cream or mayonnaise for cooking. various sauces and as a seasoning for soups.

Rules for preparing homemade preparations

I’ll tell you some right here general rules when preparing adjika, so as not to repeat it in each recipe, I will highlight them in italics:

Wash the vegetables and other ingredients thoroughly and be sure to dry them on a towel, especially for those recipes that do not require heat treatment - not a drop of water should get into the dish!
Be sure to sterilize the jars and lids and let them dry!
Important!!! First we sterilize the jars - then we start cooking!
It is advisable to wear gloves when handling hot peppers to avoid getting burned!

Well, that’s probably all about adjika, a delicious, aromatic and varied seasoning that takes its place of honor on my table. I hope yours does too now!

Exists huge amount ways to prepare adjika from tomatoes. Recipes can be selected depending on the skill level of the housewife, both quite simple and more complex. How to prepare the most delicious adjika The best recipes are collected in our article. But I would like to note the fact that each of us has different taste preferences. Therefore, there is no need to claim that the preparation prepared according to a certain recipe is the most delicious. They are all, to some extent, the “tastiest”. And the choice is yours.

Adjika "Home comfort"

Are you looking for the most delicious adjika recipe? Then try this one. Adjika prepared according to this recipe has a mild taste, without being too spicy. In addition, this method of cooking has its own zest - apples. They influence the taste of the dish so much that it becomes an excellent addition to any side dish.

List of ingredients:

about two kilograms of tomatoes;
one kilogram of apples (the variety does not matter);
one kilogram of carrots;
one hundred grams of hot pepper;
one hundred and fifty milliliters of vinegar;
one hundred and fifty grams of sugar;
two hundred milliliters of sunflower oil;
two hundred grams of garlic;
fifty grams of salt.

The main role in this recipe is given to tomatoes, since they interact with seasonings to give an extraordinary taste. It follows from this that tomatoes must not be green or limp.

Cooking method. It is necessary to cut out the stems from pre-washed tomatoes. Further, if the tomatoes are small, then they are cut into two parts; if they are large, then into four parts. The apples are peeled and the core removed. The carrots need to be washed and peeled. The seeds are removed from sweet and bitter peppers. Grind everything using a meat grinder, and then transfer the resulting mass to a thick-bottomed bowl or cauldron. After which everything is thoroughly mixed with a wooden spoon and then placed on the stove. The adjika is cooked for 60 minutes, but it should be stirred constantly. At the end (about seven to ten minutes before the end) you need to add garlic and vinegar. After this, the dish is mixed again, boiled well and poured into jars.

Adjika with horseradish

Required ingredients:

about two kilograms of red tomatoes;
one kilogram of sweet pepper;
three hundred grams of garlic;
three hundred grams of hot pepper;
three hundred grams of horseradish (one fresh root);
two hundred grams of salt;
two hundred milliliters of vinegar (required 9%).

Method of preparation. Tomatoes need to be washed and their stems cut out. The pepper is thoroughly washed, the seeds are removed, and the stalk is cut out. Horseradish and garlic are peeled and cut into very small pieces (some housewives prefer to grind these ingredients in a meat grinder). Sweet and bitter peppers along with tomatoes are passed through a meat grinder. Next you need to add salt, vinegar, chopped garlic and horseradish. After thorough mixing, all unnecessary liquid is drained. We put the resulting mass into jars and close them. It is best to store them in the refrigerator on the bottom shelf. As a rule, it turns out about 3 liters of adjika.

Adjika with garlic and tomatoes

The most delicious adjika made from tomato and garlic is suitable both for lovers of spicy (adding garlic) and for people who do not like too spicy preparations.

Required ingredients:

about three kilos of tomatoes;
1 kg of bell pepper;
500 g garlic;
150 grams of hot pepper;
one hundred grams of salt;
three tablespoons of sugar.

Method of preparation. Initially, you need to remove all the seeds from the bell pepper. Then the stalks are removed and the garlic is peeled. And only after completing all the above steps can you start washing all the vegetables. After this, bell and hot peppers are passed through a meat grinder. Salt and sugar are added to the resulting mixture. After completing all these steps, you need to put the dish in the refrigerator for a day. In the morning, all excess liquid is washed off. After preparation, adjika is placed in pre-prepared jars, and then placed again in the refrigerator for further storage.

Adjika "Kyiv"

Some argue that this is the most delicious adjika. Prepared for the winter, it will please even the most sophisticated gourmets. In addition, preparing it is quite easy and simple.

Required ingredients:

5 kg of tomatoes (ripe);
bell pepper (1 kg);
sour apples (1 kg);
carrots (1 kg);
two tablespoons of salt;
2 cups sugar;
black and red pepper (one tablespoon each);

First you need to wash all the vegetables. The pepper is seeded and cored. Then peel the tomatoes (to make this faster and easier, it is recommended to pour boiling water over the tomatoes for five to seven minutes). After this, all vegetables are chopped in a meat grinder. Butter, sugar, salt, and spices are added to the resulting mass. Next, the resulting mixture is placed on the stove and cooked until the required thickness is obtained. Afterwards, you immediately need to pour it into pre-prepared containers. It is best to store in a cool place - refrigerator, basement, cellar.

Adjika in Armenian

Despite the length of the cooking process, adjika made according to this recipe will not leave you and your guests indifferent to its taste.

Required ingredients:

about 5 kilograms of tomatoes (ripe);
0.5-1 kilogram of garlic;
0.5 kilograms of bitter capsicum;
salt (to taste).

Method of preparation: vegetables need to be washed and peeled from seeds and cores. Garlic, peppers and tomatoes are ground in a meat grinder. Salt is added to the resulting mass. Then the dish should be left in an enamel bowl for a period of ten to fifteen days. This time is needed for the adjika to ferment, and it needs to be stirred every day. It is important to remember that the tomato juice should be drained before adding garlic and pepper to the dish. If this is not done, then the adjika will seem under-salted.

Adjika "The Restless Sinner"

This recipe is perfect for lovers of “thrilling” sensations. Having tried this adjika, everyone will appreciate its pepperiness.

Required ingredients:

about 2 kilograms of tomatoes (red);
twenty pieces of sweet pepper;
ten to fifteen pieces of hot pepper;
400 grams of garlic;
three sticks of horseradish;
two bunches of parsley;
two bunches of dill;
four tablespoons of salt;
four tablespoons of sugar;
vinegar to taste (required 9%).

Cooking method. Before preparing this dish, you need to thoroughly rinse all the vegetables, and then remove them from seeds and stalks. After this, the vegetables need to be chopped using a meat grinder or blender. Salt, sugar and a little vinegar are added to the resulting mass. Everything is thoroughly mixed and poured into pre-prepared jars. The jars are closed with plastic lids.

Adjika "Yadrenaya"

This adjika will appeal to real men. It goes well with almost all products, but it acquires a special taste together with fish dishes.

Products:

about five kilos of tomatoes (ripe);
five to six heads of garlic;
one hundred grams of salt;
one hot pepper;
six large roots horseradish;
one sweet pepper.

Method of preparation. Vegetables are washed in cold water, all seeds and stalks are removed, and then twisted in a meat grinder. Salt and chopped garlic are added to the resulting mass. Then the dish is thoroughly mixed, after which it can be laid out in prepared containers. Must be stored in the refrigerator.

Adjika "Adjarian"

Real adjika, which is made on the basis of such irreplaceable ingredients as hot red pepper and garlic. Naturally, other vegetables and spices are added to diversify the taste sensations. It is not only tasty, but also healthy. Only its excessive consumption can be harmful to health.

Required Products:

about five kilos of tomatoes;
one kilogram of carrots;
kilogram of bell pepper;
five to ten pieces of hot pepper (to taste);
half a kilogram of onions;
half a liter of vegetable oil;
five to seven heads of garlic;
salt (to taste).

Wash the vegetables. Next, the tomatoes must be removed from the core and stalks, and the peppers must be cleared of seeds. Then you need to divide the tomatoes, bell peppers and onions into 2-4 parts. All ingredients are processed in a meat grinder. After this, vegetable oil, salt and pre-chopped garlic are added. Mix everything well with a wooden spoon and put it on the fire. Cooking time is two hours. It is necessary to stir periodically. After cooking, the dish must be placed in jars and rolled up.

Adjika "Home"

Recipe for the most delicious homemade adjika in in this case The good thing is that the dish is easy to prepare. It is also worth noting that the workpiece prepared in this way does not need to be stored in a cool place. Even when stored in a warm room, the taste of this adjika does not deteriorate.

Adjika “Homemade” will be the most delicious if you use vegetables grown in your own garden when preparing it. So, the list of products:

about five kilograms of tomatoes;
one kilogram of bell pepper;
fifteen pieces of hot pepper;
250-300 grams of garlic;
450-500 grams of horseradish;
200 milliliters of salt;
400 milliliters of vinegar (required 9%);
400 grams of sugar.

Method of preparation. Vegetables need to be washed under cold water, and then remove seeds, core and peel. Then everything is ground in a meat grinder, including the pepper seeds. After this, salt, vinegar, sugar and pre-chopped garlic cloves are added. After mixing everything, you need to let the resulting mixture brew for exactly 50 minutes. no need. After time has passed, you can safely bottle the adjika.

When thinking about the question of what is the most delicious adjika, you need to remember the fact that taste qualities The preparation you prepare depends entirely on the amount of proportions of seasonings and auxiliary ingredients. When preparing it, you can safely show your imagination and add something of your own to the existing recipe. If the experiment was a success, then next time you can prepare large number jars of tasty and healthy adjika.

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 cooked, 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 keeps 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. You need to cut off the stem of the hot pepper. 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 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!