Adjika spicy from tomato. Adjika: best recipes

18.10.2019

Boiled adjika for the winter is a spicy and spicy appetizer. The name is borrowed from the Abkhazians, who call it a sauce made from pepper and spices without adding tomatoes. They grind hot and bell peppers and flavor the mass with seasonings. Georgians, on the contrary, cannot imagine adjika without fresh tomatoes and bell pepper, and Russian people like to experiment and add vegetables and even fruits to this dish.

Technology for preparing boiled adjika

There are two main types of preparation of adjika: boiled and raw. The first can be stored for a long time in cellars and pantries, while the second can only be preserved by cold. That is why the recipe for boiled adjika is more popular. You can make preparations for the whole winter and spring. You can watch the step-by-step recipe for spicy sauce in the video:

If you want to make this savory appetizer more spicy, add more hot pepper, garlic and horseradish. Acidity is adjusted with granulated sugar, lemon juice or vinegar.

Important! Additional ingredients for adjika should be chosen according to your preferences. Remember that apples will add sweetness and eggplant will add a savory note.

The best recipes for boiled adjika for the winter

The spiciness of the dish depends on the concentration of the components. Adjika can even be green if it is prepared using green tomatoes. Be sure to add more spices and herbs to adjika. Mint and basil will make the appetizer more flavorful, and cilantro will add piquancy. The best recipes for boiled adjika for the winter using tomatoes and bell peppers do not require any special skills.

Boiled adjika for the winter from tomatoes

It’s worth starting with the classic recipe for boiled adjika. It is prepared without adding vinegar and goes perfectly with barbecue and fish. Ingredients:

tomatoes – 2 kg;
sweet pepper– 1 kg;
hot pepper – 3 pcs;
onions– 500 g;
lemon juice – 2 tbsp. l;
oil – 200 ml;
seasonings

Preparation:

You need to prepare the peppers and onions. Scald the tomatoes with boiling water until the skin is easily removed.
Grind all ingredients. Then add oil, lemon juice and spices to taste.
Cook the resulting mass over low heat for 30 minutes, then distribute into jars.

Small containers are more suitable for boiled adjika for the winter. After opening the jar, the product quickly loses its aroma, and small containers will allow the snack not to stagnate in the refrigerator for a long time. Some housewives prefer to fry the onions before chopping. This method will add calorie content to adjika.

Boiled adjika with garlic

Boiled adjika for the winter with the addition of garlic is a dish for everyone, but garlic stimulates the body’s protective functions against colds, which is very useful in the winter. Ingredients:

tomatoes – 2 kg;
sweet pepper – 1 kg;
hot pepper – 4 pcs;
garlic – 250 g;
butter – 200 g;
vinegar – 100 g;
seasonings

Preparation:

Boiled adjika from tomato and garlic requires additional preparation of ingredients: the peppers need to be peeled and soaked in water for an hour, and the tomatoes must be peeled using boiling water.
After processing, the products need to be crushed. Pour in vinegar and oil.
Add seasonings and simmer for 45 minutes. Only after cooking, add chopped garlic and spices to the mixture to taste.

For beauty, some housewives add boiled carrots. It needs to be cut into larger cubes to make it stand out.

Spicy adjika

Experienced housewives In addition to garlic and hot pepper, horseradish is often added to boiled adjika for the winter. To add piquancy to the dish, basil will be appropriate. It is better to replace vinegar with lemon juice. Ingredients:

tomatoes – 2 kg;
sweet pepper – 1 kg;
garlic – 100 g;
chili pepper – 3 pcs;
lemon juice – 100 g;
seasonings

Preparation:

You need to peel and chop the vegetables. Cook them for at least 25 minutes.
Add granulated sugar, salt, spices and cook for another 20 minutes.
At the end you need to add chopped garlic and spices to taste.

Banks for savory snack need to be thoroughly washed and sterilized. For storage, store the sauce in a cool place. Direct sunlight should not penetrate the room, then adjika will be stored for a long time and will not lose its properties.

Apple adjika

Boiled apple adjika for the winter - original dish that will appeal to all family members. It is not very spicy and goes perfectly with pasta, sausages and potatoes. Ingredients:

tomatoes – 2 kg;
sweet pepper – 1 kg;
red apples – 1 kg;
carrots – 500 g;
garlic – 100 g;
chili pepper – 2 pcs;
butter – 200 g;
seasonings

Preparation:

Tomatoes need to be scalded with boiling water and the skins removed. Remove the stem and seeds from the pepper, and core from the apple.
Chop all the vegetables.
Add oil, spices to the resulting mass and cook over low heat for 2 hours.

The sauce needs to be poured hot. This will reduce the risk of the jar exploding. After spilling, it is better to place the container with the lid down and cover the top with a blanket. After 8 hours, when the sauce has cooled completely, put it in the cellar.

From zucchini

Zucchini is a versatile vegetable that people try to add to any snack. They will make the consistency of boiled adjika more tender and not so spicy. This product can be eaten in pure form. Ingredients:

tomatoes – 1 kg;
young zucchini – 2 kg;
carrots – 500 g;
red pepper – 500 g;
garlic – 100 g;
hot pepper – 2 pcs;
seasonings

Preparation:

Thoroughly rinse and peel all vegetables. Zucchini have a soft peel, and if they are young, you don’t have to remove it.
Grind all ingredients. Add oil and cook the resulting mass for 40 minutes.
Finally, pass the garlic through a garlic press and let the sauce brew for 15 minutes.

Advice! If you don’t have a garlic press, this is not critical; you can chop it with a knife.

From eggplant

Eggplant is a savory vegetable. He will make boiled adjika an integral dish on every table for the winter. By adding eggplant to hot sauce, you get not just an appetizer, but a flavorful dressing for dishes. Ingredients:

tomatoes – 1 kg;
young eggplants – 1 kg;
red pepper – 500 g;
onions – 100 g;
garlic – 100 g;
chili pepper – 1 piece;
butter – 200 g;
lemon juice – 100 g;
seasonings

Preparation:

Eggplants need to be peeled. It is rough and this will affect the consistency of the sauce. The remaining vegetables need to be processed according to the standard procedure, then chopped.
Add spices, lemon juice and oil to the resulting mass. Cook for an hour.
At the end, add chopped garlic, mix the sauce and distribute into jars.

Eggplant adjika has not only a delicious aroma, but also an interesting color. It is ideal for deli meats.

From beets

Beets normalize intestinal function. One spoon of beetroot adjika per day will provide excellent metabolism. Beetroot adjika is not very spicy, but fragrant and spicy. Ingredients:

tomatoes – 1 kg;
red beets – 1 kg;
garlic – 100 g;
chili pepper – 2 pcs;
lemon juice – 100 g;
seasonings

Preparation:

You need to peel the vegetables and cut them into small pieces.
Before cooking, add spices, oil, nuts and lemon juice.
Cook for 2 hours, and only add chopped garlic at the end.

The ingredients take so long to cook because of the beets. It should become soft and tender. Experienced housewives add cilantro to this beetroot sauce; it will add originality to the taste.

Red pepper with nuts

Boiled adjika for the winter with walnuts is prepared in small quantities. This sauce is added to dishes for piquancy. Ingredients:

red pepper – 500 g;
chili pepper – 500 g;
pure walnut – 100 g;
salt – 3 tbsp. l;
dried parsley and cilantro 2 g each;
garlic – 100 g.

Preparation:

Peel and chop the vegetables. Add spices and dried herbs. If the pepper has produced a lot of juice, you need to drain it.
Grind the mixture using a blender to obtain a homogeneous mass.
Place the vegetable mixture on the stove and bring to a boil.

The mass should be allowed to brew for three days in a dark place. Only then put it into small jars. Can be stored in the refrigerator or in a cool place.

With horseradish

Horseradish makes boiled adjika an unusual winter snack. If you add large number chili, then one teaspoon will be enough to make any dish spicy.

Ingredients:

tomatoes – 1 kg;
green pepper – 500 g;
horseradish – 500 g;
hot pepper – 2 pcs;
garlic – 3 cloves;
seasonings

Preparation:

All vegetables must be thoroughly washed, cut and chopped.
Cook the ingredients in a saucepan for 30 minutes.
Add chopped garlic.

For added spice, you can add a little coriander and basil.

With carrots

Thanks to carrots, any boiled adjika for the winter will turn out bright orange color. It will not be spicy, but aromatic.

Ingredients:

tomatoes – 1 kg;
young carrots – 1 kg;
sweet apples – 1 kg;
red pepper – 1 kg;
garlic – 100 g;
lemon juice – 100 g;
seasonings

Preparation:

All components need to be cleaned and crushed.
Combine the ingredients in a saucepan and place on the stove. Cook for 45 minutes over low heat.
When the mixture has cooled, add spices and lemon juice.

Place into jars only after they have been sterilized. This sauce can be used to season soups and other dishes.

Terms and conditions of storage

The jars must be sterilized before the sauce is ready and distributed into containers while hot. Store only in a cool place, protected from sunlight. The average shelf life is 5 months, but many housewives store adjika for a year without losing its taste properties. The main situations when products can go bad:

Unboiled water gets in.
Poorly peeled vegetables.
Unsterilized container.
Leaky lid.
Storage conditions violated.

Important! When preparing the sauce, you need to mix the ingredients in the pan only with a wooden spoon; the steel may oxidize.

Conclusion

Adjika boiled for the winter tastes better when the tongue feels the grains of individual ingredients. There is no need to cut vegetables too finely. It is better to chop all the ingredients with a knife, then the structure of the mass will be preserved. You need to wear gloves when preparing this snack, because hot pepper can remain on your hands and injure your skin.

Delicious homemade adjika for the winter is a popular vegetable preparation at home. Adjika recipes and cooking methods may vary. But it always turns out very tasty. Tomatoes make a fantastic snack. In just a few minutes, the spicy adjika will be ready. This treat is incredibly delicious. You can serve homemade tomato adjika with any side dish.

And also, amazing homemade adjika will fit perfectly into the menu of any festive table. As a snack for strong drinks, this yummy dish is undoubtedly suitable.

Any housewife can prepare perfect adjika from tomatoes at home; the recipe is simple and quick. This adjika can be stored in the refrigerator for quite a long time. Only, household members are unlikely to leave it untouched!

A simple recipe for classic adjika without cooking

Required components:

1.5 kilograms of tomatoes;
head of garlic;
onion head;
100 grams of bell pepper;
tablespoon table salt;
a tablespoon of granulated sugar;
a tablespoon of vegetable oil.

Classic adjika from raw tomatoes for the winter - step by step recipe with photo:

It is important to prepare all products in advance. Peel the pepper and cut into medium pieces. Peel the garlic and onion.

The tomato needs to be washed. If the fruits are large, then they need to be cut.

Pass all components through a meat grinder.

Pour sugar and salt into a bowl with the liquid mixture. Mix everything thoroughly with a spoon.

Pour into tomato mixture vegetable oil.

Stir everything again. Let the homemade adjika stand in the refrigerator for a couple of hours.
You can eat adjika from tomatoes. Bon appetit!

Tender adjika without vinegar for the winter

Ingredients:

sweet pepper - 2 kg;
tomatoes - 2.5 kg;
carrots - 0.5 kg;
onion - 0.5 kg;
garlic - 0.2 kg;
chili pepper - 3-4 medium pods;
sour apples (Antonovka) - 0.5 kg;
lean oil - 0.5 l;
salt - 2 tbsp. l. (with a slide);
sugar – 2 tbsp. l.

How to prepare homemade adjika without vinegar for the winter:

Grind all the products in a meat grinder and simmer for two hours.
Grind the garlic separately and add it to the adjika only 20 minutes before the end of cooking.
We put everything into jars that have been sterilized in advance and seal them up.

Vitaminized adjika without vinegar is completely ready for the winter. By the way, an excellent remedy for colds in the winter! As you can see, the recipe for tomato adjika without vinegar is not complicated and is quite quick in preparation time. But it turns out very tasty - you'll just lick your fingers! We recommend you try it!

Sweet and sour adjika with apples

Products:

tomatoes – 5 kg;
sweet pepper – 1 kg;
apples – 1 kg;
hot pepper – 4 pcs.;
garlic, passed through a garlic press - 300 g;
salt – 2 tbsp. l.;
sugar – 1 tbsp;
vinegar - 1 tbsp.

Step-by-step recipe for adjika with apples at home:

We rinse everything thoroughly with water, grind all the vegetables we have in a meat grinder, mix and cook for about 1 hour. Add pre-crushed garlic, salt, butter, sugar, table vinegar and cook for about an hour.

Everything is ready! All that remains is to put the sweet and sour adjika with tomatoes and apples into sterile jars and carefully roll up. Homemade adjika with tomatoes and apples is a delicious storehouse of vitamins for the whole winter. I recommend!

Spicy zucchini adjika - finger licking recipe

Prepare delicious adjika from zucchini quickly and easily. The result will exceed all your expectations; the zucchini appetizer will look good even on festive table- your guests will simply lick their fingers.

You will need:

zucchini – 2 kg;
tomato paste – 350 g;
sunflower oil – 1 tbsp.;
garlic – 100 g;
bay leaf – 7 pcs.;
table vinegar (9%) – 100 ml;
sugar – 200 g;
salt – 50 g;
1 tbsp. a spoonful of ground pepper: red and black.

How to prepare spicy homemade adjika from zucchini for the winter:

We wash the zucchini, peel and remove seeds, cut into small pieces and grind using a food processor or meat grinder.

Add tomato paste, sunflower oil, bay leaf, salt, sugar. Mix. We send the resulting mass to the fire and cook for about 30-40 minutes, stirring constantly.

Peel the garlic and pass it through a garlic press, add vinegar, ground black and red ground pepper. Mix and add to the general mass (zucchini). Cook for another 10 minutes.

Place the finished homemade adjika into sterilized jars and seal. Wrap in a warm blanket until it cools completely. We move it to the cellar or basement before winter sets in.

Delicious adjika made from quince and plum

Ingredients:

plums (ukorka) – 500 g;
bell (sweet) pepper -1.5 kg;
quince – 0.8-1 kg;
garlic – 1 head;
spices - to taste;
salt/pepper - to taste;
sugar – 1 tbsp. l.

Simple and delicious recipe adjika from quince and plum for the winter:

First of all, let's prepare the products we need. To do this, first thoroughly wash the vegetables and fruits (plums, quinces, sweet peppers and peeled garlic). We sort and clean the quinces and plums from seeds and defective areas. We clean the sweet pepper from the core, membranes and seeds.

We install the smallest grate in the meat grinder (if it is impossible to use a meat grinder, use a regular blender) and pass all the prepared products through it: first plums and quinces, and then sweet peppers.

Please note: garlic is not added to adjika at this stage.

Place the resulting fruit and vegetable puree in a convenient saucepan (or cauldron) and put it on the fire. Mix everything and bring the contents of the pan to a boil.

As soon as adjika from quince and plum boils, add spices to it to taste (be sure to add salt and sugar). And if you wish, you can add ground black pepper and dried herbs. Once again, mix everything thoroughly and boil the homemade adjika for literally 3-4 minutes (so that the salt and sugar have time to completely dissolve).

Remove the pan from the heat, squeeze our already peeled garlic through a garlic press and mix everything very thoroughly again. Now cover the delicious homemade adjika with a lid and let it cool completely.

You can serve the unusual-tasting and delicious quince adjika immediately after preparing it. However, it’s best when it sits a little and gains flavor. To do this, you need to pour it into jars, seal it with lids and store it in a cold place.

Undoubtedly, such a tasty, aromatic and piquant dressing will decorate and complement any meat dish, will serve as an excellent sauce for baked potatoes or will simply be a pleasant addition to a piece of fresh soft bread!

Adjika recipe for children - mild and not spicy

Products:

tomato juice – 5 l;
apples – 0.5 kg;
carrots – 0.5 kg;
garlic – 250 g;
parsnip root (white root) – 250 g;
walnut (peeled) – 150 g;
bell pepper – 0.5 kg;
Sunflower oil – 0.5 l;
parsley and dill - optional.

How to prepare homemade adjika for children for the winter:

Homemade adjika from tomatoes, peppers and garlic

You will need:

tomatoes – 2.5 kg (meaty);
sweet pepper (Bulgarian) – 0.5 kg;
carrots – 0.5 kg;
onions – 0.3 kg;
garlic – 0.2 kg;
bitter pepper (capsicum) – 2 pcs.;
vegetable oil – 100 ml;
vinegar (9%) - 50-100 ml;
granulated sugar – 1-2 tbsp. l.;
salt – 1-2 tbsp.

Homemade adjika from tomatoes, peppers and garlic for the winter - step-by-step recipe with photos:

First of all, we need to prepare all the necessary products. So, rinse the tomatoes under running water and then dry them with a paper towel. Next, grind the tomatoes through a meat grinder into a large, deep enamel bowl or pan.

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We wash the fresh pepper, then dry it to remove excess moisture and remove the core and seeds. Scroll through the same meat grinder into a bowl with the tomatoes.

We peel the onions and carrots, rinse them thoroughly and pass them through a meat grinder in the same way. Mix all the chopped vegetables well until a relatively homogeneous vegetable mass is obtained.

Place the pan with the twisted vegetables on the fire and bring the contents to a boil. Cook the vegetable mass over medium heat under a closed lid for about 20-30 minutes, remembering to stir it from time to time with a wooden spoon.

While the tomato adjika begins to boil and then cook, at this time we will have time to prepare the remaining ingredients. So, we peel the garlic, then we clear the seeds from the bitter capsicum and wash the vegetables under running water.

Next, we send the garlic and pepper to a meat grinder or grind them into a “gruel” using a blender. By the way, if you have a fairly “serious” unit, then you can also grind the previous vegetables in a blender.

After half an hour of cooking, add chopped garlic and hot pepper to the container with adjika and add the rest of the additives here - oil, bulk sugar, and vinegar. Add salt to taste. Mix everything well, reduce the heat to low (but only so that the adjika continues to simmer gently) and continue to cook the contents of the pan for another hour (with the lid closed, but stirring occasionally).

Sterilize jars for adjika. So, you need to first wash them well (especially pay attention to the necks), and then sterilize them with boiling water or hot steam (a few minutes for each jar). Moreover, the lids for these jars also need to be sterilized (that is, they must first be washed and then boiled for several minutes).

Carefully pour the hot adjika made from tomatoes and garlic into sterilized jars and seal them tightly. We turn the jars upside down, wrap them in a warm towel and leave them in this form to cool for about a day.

We send jars of homemade adjika for storage in some cool place. That's all the secrets of preparing exceptionally tasty and very spicy adjika! Help yourself and treat your loved ones and friends!

Recipe for bitter adjika Ogonyok

Products:

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

Homemade bitter adjika from Ogonyok tomatoes for the winter - recipe with photo:

Take the peppers and apples, wash them thoroughly, remove the branches and core, then cut them into slices. We also wash the tomatoes and cut them into six approximately equal parts. Peel the carrots, wash them and cut them into small pieces.

We pass all the ingredients through a meat grinder, except for the greens. Add required quantity oil, salt and black pepper to taste, as well as vinegar, mix everything thoroughly so that the mass is as homogeneous as possible.

Place everything in a saucepan and cook for two hours over low heat. We wash and cut the greens, adding them at the very end of cooking.
Pour adjika into clean, dry jars and sterilize for 20 minutes in boiling water. We roll up the jars with lids using a special machine, then turn them upside down and wrap them in thick fabric, a blanket or a towel, and after they have cooled completely we send them to the cellar or pantry
for later storage.

Video: Adjika from tomatoes with horseradish - the most delicious recipe

Season for harvesting vegetables for the winter good housewives in full swing: it's time for tomatoes, peppers and other goodies from the south. This means that it’s time to look through old, favorite recipes and not give up on new gastronomic experiments. Below is a selection of adjika recipes, in addition to the usual spicy tomato sauce, you can prepare adjika from other, most unexpected vegetables and even berries.

Spicy adjika for the winter - photo recipe step by step

If you love spicy dressings served with meat, the following recipe should definitely be in your culinary collection. Moreover, creating an adjika snack bar does not require much time and products. Just five vegetables, simple spices, oil, vinegar and tomato paste are all you need to prepare an amazing preserve.

Yield: 6 cans of 200 ml

Cooking time: 2 hours 0 minutes

Quantity: 6 servings

Ingredients

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

Cooking instructions

How to prepare adjika for the winter from tomatoes

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

Products:

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

Cooking algorithm:

First, separate the garlic into cloves and peel. Rinse all necessary adjika vegetables. Then cut out the stems of the tomatoes and cut them into pieces. Do the same with peppers, except for the stalks, remove the seeds, and you can rinse them again under running water. Do not remove seeds from hot peppers.
Next, grind all the vegetables in an old-fashioned conventional mechanical meat grinder. (Experienced housewives say that newfangled kitchen aids, such as food processors or blenders, do not provide the desired consistency.)
Add salt, followed by vinegar, stir.
Leave the adjika for 60 minutes. Take a sample; if there is not enough salt and vinegar, add it.

This recipe does not require cooking adjika, as it will preserve everything. beneficial properties. You can take half as much food, make sure that the adjika goes away well, and cook it as needed.

Preparing adjika for the winter from zucchini

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

Products:

Young zucchini – 3 kg.
Bell pepper – 0.5 kg.
Salt – 50 gr.
Fresh carrots – 0.5 kg.
Red, ripe tomatoes – 1.5 kg.
Vegetable (even better olive) oil – 1 tbsp.
Granulated sugar – 0.5 tbsp.
Ground hot pepper – 2-3 tbsp. l.

Cooking algorithm:

Preparing the delicious food begins with washing and peeling the vegetables. If the zucchini is old, remove the seeds. Do the same with pepper.
Cut the vegetables into pieces that are convenient for twisting. Grind everything the good old way - in a meat grinder.
Add granulated sugar, salt, pour in vegetable oil.
Place on the stove. Wait for it to boil, then cook over very low heat for 40 minutes, stirring all the time, since the vegetable mass tends to quickly burn to the bottom of the container. At the end of cooking, add hot pepper.
After adding pepper zucchini adjika Leave on the stove for another 5 minutes and you can seal.
Sterilize the jars, they should be hot, and the lids too. Wrap up extra at night.

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

How to cook adjika for the winter with garlic

The following recipe is suitable for those housewives who would like to treat their relatives with adjika, but are afraid to cook it because someone in the household cannot stand the taste hot pepper. According to the recipe, this role is “entrusted” to garlic; you will need quite a lot of it.

Products:

Tomatoes – 2.5 kg, ideally the “Bull’s Heart” variety, they are very meaty.
Apples “Antonovskie” – 0.5 kg.
Bell pepper – 0.5 kg.
Vegetable oil – 1 tbsp.
Carrots – 0.5 kg.
Dill and parsley - a small bunch each.
Garlic – 2-3 heads.
Vinegar (classic 9%) – 2 tbsp. l.
Salt, ground black pepper.

Cooking algorithm:

Prepare the vegetables, everything should be washed perfectly, remove the seeds and tails from apples and peppers, remove the stem from tomatoes, cut carrots on both sides.
Next, cut the vegetables into medium size pieces. Grind into puree using a meat grinder.
According to the recipe, rinse and dry the greens; there is no need to put them through a meat grinder, just chop them finely.
Add salt and pepper to vegetables. Pour vegetable oil into the future adjika. It is recommended to pour vinegar a few minutes before turning off. Since according to this recipe the adjika boiling time is quite long - 2 hours, the vinegar will evaporate.
The pan should be enameled; vitamins are less destroyed in it. 5 minutes before the end of the cooking process, place the finely chopped greens into a saucepan and pour in the vinegar according to the norm.
Lids and containers must first be sterilized in the oven or over steam. Pour hot, aromatic adjika and roll up.

Leave the jar for tasting, hide the rest away, otherwise, after the first spoonful, it will be difficult to stop the family.

Recipe for winter adjika with horseradish

Adjika is a dish of Georgian cuisine; when moving to another country or part of the world, it naturally transforms, adapting to local conditions and products. For example, Siberian housewives suggest preparing this dish using horseradish, which gives no less pungent taste than vigorous Georgian peppers.

Products:

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

Cooking algorithm:

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

You don’t have to make such vitamin preparations for the winter, but prepare adjika with horseradish directly for the table, with a reserve for several days in advance.

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

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

Products:

Juicy, tasty, ripe tomatoes – 1 kg.
Bell pepper – 5 pcs.
Fresh cilantro - 1 small bunch.
Apples with a sour taste, for example, “Antonovskie” - 0.5 kg.
Carrots – 0.3 kg.
Parsley – 1 small bunch.
Garlic – 2 heads.
Hot pepper – 3-4 pods.
Refined sunflower oil – 1 tbsp.
Salt – 0.5 tsp.

Cooking algorithm:

According to tradition, the housewife first expects vegetables. They need to be peeled, stems, and seeds removed. Rinse thoroughly in several waters (or under running water).
Cut into pieces so that it is convenient to twist in a meat grinder. This recipe allows you to use a newfangled blender to chop vegetables.
Add salt and oil to the aromatic vegetable mixture. Greens - parsley, cilantro - can be finely chopped, and can be put into a meat grinder/blender with other vegetables.
The cooking process lasts at least two hours, the fire is low, frequent stirring will only be beneficial.
Place adjika in small glass containers that have previously been sterilized. Roll up the lids.

Adjika recipe for the winter without cooking

Preparing vegetables for the winter is usually a very long process. You must first peel all the vegetables, then wash and chop. The cooking process itself can take up to 2-3 hours or sterilization, when there is a danger that the jar will not withstand the heat and will burst. But there are options for high-speed preparation of adjika that do not require cooking or sterilization, and therefore are popular.

Products:

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

Cooking algorithm:

Using this recipe, you can simultaneously sterilize jars, lids and prepare vegetables.
Peel the peppers and tomatoes from the stems, and also remove the seeds from the peppers. Separate the garlic into cloves and remove the husks. Wash all vegetables.
Grind into a homogeneous mass using your grandmother’s favorite meat grinder or a modern blender.
After adding salt and vinegar, thoroughly mix the aromatic and spicy-tasting mass.
Leave for 60 minutes in a cool place, covering the container with a cloth (not a lid).
Mix again, now you can put it in prepared jars and roll up the lids.
It is recommended to store this adjika in a cool place, ideally in a personal cellar, but you can also store it in the refrigerator.

Adjika prepared in this particular way retains greatest number vitamins and minerals.

Homemade adjika for the winter without tomatoes

Each person is individual, there are also those who cannot stand tomatoes, but cannot refuse hot sauces. There are recipes in which tomatoes play minor role or not used at all.

Products:

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

Cooking algorithm:

The hardest part of this recipe is peeling the garlic and rinsing it.
It is easier to peel bell peppers by removing the stems and seeds. Hold the hot pepper under running water and remove the tail.
Grind the peppers and garlic in a meat grinder. Grind coriander and dill seeds and add to the aromatic mixture of peppers and garlic.
Add salt. Boil for 30 minutes. Pour in vinegar. Boil for another 10 minutes.
Place in small containers that have undergone sterilization. Seal with lids that have also been previously sterilized.

Senor Tomato can sleep peacefully, adjika is aromatic, juicy and tasty even without it!

Recipe for original adjika for the winter with apples

Fragrant juicy apples with sourness significantly enhance the taste of adjika. That's why they are an important part of many sauces and hot condiments.

Products:

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

Cooking algorithm:

Peel vegetables and apples, rinse, grind with hot pepper into a homogeneous mass using a blender/ordinary meat grinder.
Lastly, put the garlic into a meat grinder and twist it into a separate container.
Simmer the fruit and vegetable mixture in an enamel container for 45 minutes (the heat is very low, frequent stirring with a wooden spoon is recommended).
Add salt and sugar, oil and vinegar. Leave for 10 minutes. Add garlic. Wait another 5 minutes.
This time should be spent sterilizing containers and lids.

The subtle apple aroma and pungent taste of adjika will be a great decoration for any meat dish.

Simple homemade adjika for the winter from plum

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

Products:

Sour plums – 0.5 kg.
Bell pepper – 0.5 kg.
Garlic – 2 heads.
Hot pepper – 2 pods.
Tomato paste – 1 tbsp. l.
Sugar – 4 tbsp. l.
Salt – 2 tbsp. l.
Vinegar 9% – 2 tbsp. l.

Cooking algorithm:

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

This adjika can be served almost immediately to the table (after cooling). You can prepare it for the winter by placing it in sterilized jars and sealing them.

Harvesting for the winter - Bulgarian adjika

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

Products:

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

Cooking algorithm:

Remove the seeds from the bell peppers and cut off the tails of both peppers. Rinse, then use a classic mechanical meat grinder.
Peel the garlic, rinse it, and put it in a meat grinder.
Add salt and sugar to the resulting aromatic mixture and stir until completely dissolved. Pour vinegar here and stir again.
Adjika is not boiled, but before placing it in containers and sealing, it must steep (at least 3 hours).

Adjika from bell pepper should be stored in a cool place.

Awesome green adjika - preparation for the winter

This adjika, which has amazing emerald color, called gastronomic business card Abkhazia. But any housewife can prepare an unusual seasoning for meat: there are no secret or exotic ingredients in it.

Products:

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

Cooking algorithm:

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

A real Abkhaz housewife grinds vegetables, herbs and salt in a mortar, but if you want to make the process faster, you can use a meat grinder, passing the mixture through a grate with fine holes twice. This adjika has an amazing taste and an exotic look!

During the existence of adjika, inventive housewives have come up with hundreds of variations of the recipe. Thanks to them, instead of the traditionally red Caucasian seasoning, green and orange-brown, spicy and not, from freshly ground and stewed vegetables. The set of ingredients for making the sauce has also changed. It’s hard to imagine a modern sauce without tomatoes, although original recipe there were no tomatoes.

We will also move away from classic options and try recipes with tomatoes. It is the tomatoes that give the sauce its sweet and sour taste, which makes the seasoning universal.

From tomatoes and peppers for the winter at home

The taste is not very pronounced. It is suitable for those who do not like overly aromatic seasonings.

You will need:

tomatoes – 5 kg;
fresh hot pepper – 4-10 pcs., sweet pepper – 1 kg;
carrots – 1 kg;
onion – 500 gr.;
garlic – 5 heads;
vegetable oil – 250 ml;
salt to taste.

Cooking method
Peel tomatoes, carrots, garlic and onions, and remove seeds from peppers. All vegetables are crushed into puree and the mixture is boiled for 2 hours. The resulting sauce is salted, cooled, poured into sterilized jars and rolled up for storage.

The spiciness of the preparation can be adjusted by changing the amount of garlic and hot pepper. If you remove them completely, you get a universal tomato sauce, which can be given to children. However, the shelf life of a product without hot peppers and garlic will be reduced to 1-2 weeks in the refrigerator.

It is better to peel hot peppers while wearing gloves to avoid burning your skin.

Before cooking, adjika is not salted; the finished product is seasoned. During the cooking process, some of the liquid will evaporate, so the seasoning may turn out to be over-salted.

With horseradish with your own hands

This option does not require cooking. Horseradish, garlic and hot peppers will serve as excellent preservatives and help maintain the freshness of the seasoning.

You will need:

tomatoes – 5 kg;
garlic – 5-6 heads;
sweet pepper – 1 kg; fresh spicy – 1 pc.;
horseradish – 6 roots;
salt to taste.

Preparation

All ingredients are cleaned, washed and dried with paper towels. Then they are passed through a meat grinder one by one. The resulting mass is salted, mixed and poured into clean, dry jars or bottles.

Cook in a well-ventilated area to protect yourself from the intense horseradish aroma.

Delicious adjika made from tomato and garlic for the winter

This one is the least spicy of all the ones presented. The taste of the sauce resembles an improved version of the “gorloder” and goes well with sandwiches made from black bread and lard and pampushkas for borscht.

You will need:

delicious tomatoes – 1 kg;
sweet yellow or red pepper – 1 kg;
garlic – 400 gr;
parsley root – 150 g;
salt to taste.

Preparation

Tomatoes are scalded with boiling water, peeled and the stalk is cut out. The peppers are washed, cut in half and seeds removed. The garlic is peeled, the parsley root is washed and the inedible parts are cut off. Prepared vegetables are passed through a meat grinder. The mixture is salted, stirred, covered with a lid and left to brew. If the apartment is hot, the container is placed on the floor away from heating devices.

Adjika from tomatoes for the winter is infused for two days at room temperature. The mixture is stirred periodically, and then poured into jars and sent for storage.

To extend shelf life, it is better to use rock salt– it is a natural preservative. With regular iodized salt, the workpiece will be stored less.

With apples

The seasoning turns out to be sweetish and well emphasizes the taste of red, cooked on the grill, fire or in the oven.

You will need:

tomatoes – 2 kg;
sweet and sour apples – 1 kg;
sweet yellow or red pepper, – 1 kg; fresh spicy – 3 pcs.;
carrots – 1 kg;
sugar – 250 gr;
sunflower oil – 250 ml;
garlic – 200 gr;
salt.

Vegetables and apples are washed, peeled and seeded, and any remaining moisture is removed with a paper towel. Then grind it in a blender or meat grinder and boil the mixture for an hour. Then add chopped garlic, hot pepper, sugar, salt and sunflower oil to the mixture, mix, boil and remove from heat. The cooled sauce is poured into clean jars and rolled up for long-term storage in the basement or refrigerator.

If you want more spicy snack, there is no need to peel the seeds from hot peppers. Grind them together with the pulp and add to the sauce.

With vinegar for the winter

You will need:

tomatoes – 2 kg;
sweet pepper – 2 kg; spicy – 5 pcs.;
sweet apples – 1 kg;
carrots – 1 kg;
garlic – 200 gr;
sunflower oil – 1 cup;
vinegar 9% – 1 glass;
sugar – 1 glass;
salt to taste.

Peeled vegetables and apples are ground in a meat grinder and the mixture is boiled for 1 hour. Then remove the workpiece from the heat, add butter, sugar, vinegar and finely chopped garlic, salt and mix. Pour into jars, adding 2-3 mm on top sunflower oil, and cover with plastic lids. Delicious with meat and...

It is better to pour it into small containers - 500 or 250 ml. This way the sauce can be eaten at once; in an opened jar it can be stored in the refrigerator for no more than 1.5 weeks.

Fragrant adjika from tomatoes for the winter with herbs and spices

This is a very flavorful option for spice lovers. You can change the amount of seasonings at your discretion.

You will need:

tomatoes – 3 kg;
sweet pepper – 2 kg; spicy – 150 g;
garlic – 300 gr;
vinegar 9% – 125 ml;
sugar – 125 g;
sunflower oil – 250 ml;
mix of fresh herbs (dill, parsley, cilantro, celery) – 200 g;
coriander seeds – 10-20 pcs.;
hops-suneli – 30 g;
salt to taste.

Tomatoes and both types of peppers are thoroughly washed, the seeds are removed from the latter and the vegetables are passed through a meat grinder. Add oil to the mixture and cook the mixture for 1 hour, stirring constantly. Then remove from heat, cool, add chopped garlic, sugar, vinegar and salt. Greens and seasonings are ground in a blender, transferred to a preparation for adjika and allowed to brew for an hour.

The finished sauce is poured into clean jars and stored in the refrigerator. This adjika is used not only for sandwiches, but also as a seasoning for cooking poultry and red meat. To do this, the meat is washed, coated with sauce and baked in the oven.

The greenery will make the color brownish. If you need red sauce, take ripe and fleshy tomatoes and additionally color the mixture with tomato paste.

Recipe for nut adjika

You will need:

tomatoes – 500 gr;
walnuts– 400 gr;
sweet pepper – 200 gr; spicy – 1-2 pcs.;
garlic – 3 heads;
green cilantro – 1 bunch;
sunflower oil – 4 tbsp. l.;
vinegar 9% – 30 ml;
salt to taste.

Peel tomatoes from stalks, sweet peppers from seeds, garlic and walnuts from husks. Vegetables and herbs are washed, chopped in a blender or meat grinder, oil and vinegar are poured into the mixture, salted and mixed.

You can eat adjika right away; to store it, you need to pour it into a sterilized container and roll it up. The nutty flavor of the sauce complements meats, appetizers and pasta dishes well.

Tomato adjika may not be rolled up for the winter, then it should be stored in the freezer. To do this, it is laid out in plastic containers or bags, frozen and thawed during the winter. The sauce cannot be re-frozen, so it is immediately divided into portions that can be eaten 1-2 times. Defrost in the refrigerator.

With your own hands

Adjika made from tomatoes for the winter with plums turns out sweetish and tender. It goes well with salads of greens, cheese and nuts, highlighting the taste of game and any other meat.

You will need:

tomatoes – 0.5 kg;
plums – 0.5 kg;
sweet pepper – 0.5 kg; spicy – 2 pcs.;
garlic – 2 heads;
sugar – 100 g;
vinegar 9% – 2 tsp;
salt to taste.

Vegetables and plums are washed and excess moisture is removed with paper towels. The tomatoes are peeled, cut crosswise, scalded with boiling water and the skin is removed. The seeds are removed from sweet peppers, and the pits from plums. Everything except the vinegar and salt are placed in a saucepan and simmered over low heat until pureed. Then turn off the heat, add vinegar and salt, stir and leave the mixture for 2-3 minutes.

The hot preparation is poured into sterilized jars, rolled up and the containers are placed with the lids down until the adjika cools down. Store the seasoning in the basement or in the refrigerator.

Adjika with plums will be even better if you add a few teaspoons of smoked paprika to it. This seasoning will give the meat a smoky flavor and improve the taste of the dish.

Spicy tomato and pumpkin

With pumpkin it turns out spicy and sweet. They eat it with chicken or make pasta sauces based on the seasoning.

You will need:

tomatoes – 500 gr;
pumpkin – 500 gr;
apples – 200 gr;
sweet pepper – 200 gr; spicy – 1 pc.;
onion – 100 gr;
lemon – 0.5 pcs.;
garlic – 1 head;
greens (basil, parsley, cilantro or mix) – 1 bunch;
vegetable oil – 50 ml;
salt to taste.

Vegetables and fruits are washed, apples and peppers are cleared of seeds, pumpkins are cleared of seeds and peel. Cut the onion into cubes. Together with apples, tomatoes, pumpkin and peppers, wrap it in foil and bake for 20-30 minutes in the oven at 180°C. Then peel the tomatoes, peppers and apples and grind the baked vegetables and fruits in a blender.

Then squeeze lemon juice into the pulp, add the remaining ingredients, chop again and salt to taste. You can serve the sauce immediately. Tomato adjika is rolled into sterilized jars for the winter and kept in the refrigerator.

You need to choose your favorite proven pumpkin varieties. They can be sweet or bland, with a pronounced spicy taste or without it - the taste of the sauce will depend on this.

From zucchini

The sauce is not very spicy, sweet and sour. Quickly eaten in combination with bread as a snack.

You will need:

tomatoes – 500 gr;
zucchini (without peel and seeds) – 2 kg;
sugar – 250 gr;
tomato paste – 250 gr;
vegetable oil – 250 g;
garlic – 100 gr;
bay leaf – 1-2 pcs.;
vinegar 9% – 60 ml;
ground red pepper – 1 tsp;
salt to taste.

Zucchini and tomatoes are ground in a meat grinder. Add the remaining ingredients to the pan, except vinegar, salt and pepper, put on the fire and, after boiling, simmer for 30-40 minutes. A couple of minutes before it’s ready, pour vinegar into the puree, add salt and pepper, and take out the bay leaf. Hot adjika is poured into sterilized jars, rolled up, allowed to cool upside down and stored in a cellar or refrigerator.

The recipe for “Adjika from tomatoes for the winter” should be chosen based on taste preferences and shelf life requirements. Sauces that do not require cooking do not store as well. It is better to keep them in the refrigerator and eat them first.

For long-term storage, adjika is selected from tomatoes for the winter, which is rolled into sterilized jars while hot.
Watch the video on how to cook adjika in Armenian.