Adjika for long-term storage for winter. How to properly prepare spicy adjika for the winter: secrets of experienced housewives

Recipes for the most delicious homemade adjika:

Today we’ll talk about the most wonderful spicy appetizer, which is usually spread on a piece of fresh fragrant bread, 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 range 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, let’s start with the simplest recipes and gradually complicate them.

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 spicy, 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 large spoon.

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.
Cut the tomatoes into large pieces into a saucepan, pour in half a glass of water 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, obtaining 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 on 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 table spoon with a small top,
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 last long, 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 for all of us 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, and now they make green adjika from green peppers. It is very convenient to use in a mixture with sour cream or mayonnaise to prepare various sauces and as a seasoning for soups.

Rules for preparing homemade preparations

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

Wash 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!

Adjika is a canned snack food. Today we are preparing it at home. There are many ways to prepare it and with different vegetables. Readers love to prepare this seasoning for the winter. It goes well with many ready-made dishes: dumplings, pies,

This spicy and aromatic seasoning is very popular in Russia. Its presence on the dinner table improves the taste of first and second courses.

In the article you will find time-tested recipes that have taken root in many families. What could be tastier when we spread adjika on bread and then eat it with

Adjika for the winter - recipe with apples

Learn how to make this popular apple relish.

Ingredients:

Tomatoes – 5 kg
Bell pepper – 1 kg
Apples – 1 kg
Onions – 1 kg
Carrots – 1 kg
Salt - 4 tbsp. spoons (or less, to taste)
Vinegar - 1 glass
Sunflower oil - 1 cup
Sugar - 1 glass
Garlic – 400 g
Hot pepper - 4 pods
Greens: parsley + dill

Preparation:

Peel all the vegetables and cut them into pieces to grind them in a meat grinder. We remove the stems of tomatoes and other vegetables. We do not peel the apples.

Grind all the vegetables in a meat grinder into separate cups.

This is how we twisted the vegetables: carrots, peppers, onions, apples. Place the rolled tomatoes in a deep aluminum bowl to let them cook a little.

As soon as the tomatoes boil, add all the scrolled vegetables: peppers, apples, carrots, onions. Mix everything well. So cook, stirring, for 1.5 hours. The basin is large and stands on two burning stoves. Then we will add other ingredients.

While the adjika is boiling, we will peel the garlic.

We will use gloves to peel and cut the hot peppers into pieces. Remove the seeds from the hot pepper.

We pass the garlic, herbs and

When the vegetable mass has boiled for 1.5 hours, add to it: garlic, herbs, hot pepper, salt, sugar.

Then pour in 1 glass of vinegar and 1 glass of odorless sunflower oil. Stir and cook for another 30 minutes after boiling.

After the time has passed, turn off the heat and begin pouring into sterilized jars.

Pour into several jars at once, as the mass is hot. We roll up the full jars and turn them over. Take a warm blanket and cover it on top until it cools down.

This kind of preparation is a godsend that we make both in summer and winter.

Recipe for adjika “Hospitable” - without cooking

Ingredients:

300 - 500 g - garlic
3 - 4 pcs. - hot pepper
0.5 -1 kg bell pepper
1.5 - 2 kg red tomatoes
1 medium parsnip root, celery, parsley, cilantro, regan (basil), tarragon, 1 - 2 bunches of dill, 2 - 3 tbsp. spoons of salt

Preparation:

Grind everything in a meat grinder. Mix. Place in a jar up to the shoulders. Since the prepared mass will “play,” put it in the refrigerator.

You need to stir from time to time. Greens, peppers and garlic can be adjusted to taste.

In winter, adjika is good both as a separate dish and mixed with mayonnaise and sour cream.

Adjika “Krasnodarskaya” - a favorite for the whole family

Ingredients:

3 kg - bell pepper
2 kg - red tomatoes
1 kg - sour red apples
Red hot pepper, salt, sugar, garlic, spices - to taste

Preparation:

We grind everything in a meat grinder and cook over low heat under the lid for 1 hour or a little more, stirring occasionally.
After about half an hour of cooking, put a gauze knot into the boiling mixture, in which spices are tied (bay leaf, dill and parsley seeds, basil). At the end of cooking, remove the knot.
Cut 3 - 4 onions and fry in sunflower oil. Remove the onion and pour the aromatic oil into the adjika at the end of cooking.

Homemade adjika with carrots

Ingredients:

2.5 kg - tomatoes
1 kg - carrots
sweet pepper - 1 kg
1 kg - apples
50 g - red capsicum

Preparation:

Pass all ingredients through a meat grinder. Place in a saucepan and cook for 1 hour from the moment it boils.
When the mass has cooled, add 200 g of crushed garlic, 1 cup of 3% vinegar, 1 cup of sugar, 1 cup of sunflower oil, 0.25 cup of salt.
Mix everything well and place in hot jars.
Store in a cool place.
Eat with meat, with soup, with stewed cabbage.

Recipe for spicy adjika for the winter

Ingredients:

3 kg - tomatoes
500 g - bell pepper
onion - 500 g
500 g - carrots
apples - 500 g
200 g - garlic
10 hot pepper pods
0.5 cup sunflower oil
100 g - sugar
1 tbsp. spoon with a heap of salt

Preparation:

Pass all the vegetables through a meat grinder, mix well and cook for 3 hours over low heat under the lid.
Place in sterilized jars and seal.

Adjika from beets - an original recipe with a beautiful color

Ingredients:

5 kg - tomatoes
1 kg - bell pepper
carrots - 1 kg
5 kg - beets
4 - 5 pcs. - hot pepper pods
200 g - garlic

Preparation:

Wash, peel, cut all vegetables into pieces and pass through a meat grinder.
Cook in a large aluminum pan for 1.5 hours, stirring constantly.
Then add to the total mass: 150 g - salt, 150 g - sugar, 200 g - vegetable oil and start cooking.
Add 150 g of vinegar 6% 30 minutes before the end of cooking.
You will get 6 - 7 liters. Place the adjika into clean jars and roll up. Place under the “fur coat” for 10 hours.
The result is a very thick, sharp and beautifully colored adzhika.

Adjika Adyghe from peppers - without cooking

Ingredients:

1 kg - sweet red bell pepper
50 g - red hot pepper
dill - 50 g
50 g - cilantro
parsley - 50 g
50 g - tarragon
2 heads - garlic

Preparation:

Peel the pepper from seeds and pass through a meat grinder along with the rest of the herbs.
Add sugar and salt to the resulting mixture to taste and leave for 3 days in any non-cold place, so as not to disturb anyone.
After 3 days, mix and pour into convenient containers for use and seal.

Adjika from tomato and garlic “Armenian style” - without cooking

Ingredients:

5 kg - ripe tomatoes
1 kg - garlic
500 g - hot capsicum

Preparation:

Pass all the ingredients through a meat grinder, add salt and leave in an enamel bowl for 10 - 15 days to allow the mixture to ferment, remembering to stir it daily.

Keep in mind one subtlety - you should salt the tomato juice before adding the garlic and pepper - otherwise you won’t feel the taste of salt later.

Zucchini seasoning - delicious video recipe

I hope you enjoy this unusual zucchini recipe.

Adjika from green tomatoes with quince

Ingredients:

2.5 kg - green tomatoes
500 g - bell pepper
quinces - 500 g
300 g - carrots
zucchini - 300 g
300 g - onions
1/2 cup mixed greens
sugar - 1/2 cup
1 cup vegetable oil

Preparation:

Cut the green tomatoes into pieces, add salt and leave for 6 hours to remove the bitterness. Then drain the juice.
Sweet peppers, quinces, carrots, zucchini, onions - mince. Mix everything and cook for 1 hour.
Then add chopped garlic, finely chopped or minced herbs and hot pepper. Cook for another 1 hour.
Then add vegetable oil, sugar, salt. Let it boil 3 times.
Pour hot adjika into clean jars and roll up the lids.

Georgian adjika with hops-suneli

Ingredients:

Khmeli-suneli - 3 parts
Capsicum red hot pepper - 2 parts
Garlic - 1 part
Coriander (ground cilantro seeds - 1 part
Dill - 1 part
Wine vinegar 3%

Preparation:

Pass the pepper and garlic through a meat grinder. Add spices. Sometimes finely crushed walnuts are added.
Sprinkle the mixture with coarse salt and add enough vinegar to form a moist, thick paste. This paste is well suited for long-term storage in tightly sealed glass or ceramic containers.

Adjika from red pepper with nuts - delicious “Genatsvali”

Required:

Red pepper, cilantro, suneli hops, Imeretian saffron, walnuts.

Cooking method:

The exact proportions, in this case, are not important.

Real adjika has nothing in common with apples, carrots and tomatoes.

Pass red pepper, more than half of the entire mixture, through a meat grinder.
Add dry cilantro, suneli hops, Imeretian saffron.
Walnuts need to be ground finely, but not too much. Nuts improve the taste.
Add salt to taste.

This method of preparing adjika must be prepared with rubber gloves.

Recipe for adjika “Posadskaya” - with tomatoes, garlic and horseradish

Required:

5 kg - ripe tomatoes
6 pcs. - heads of garlic
100 g - salt
1 PC. - hot peppers
6 pcs. - large horseradish roots

Cooking method:

Pass everything through a meat grinder, stir and place in containers. Store in the refrigerator.

Video recipe - delicious homemade adjika

The raw preparation gives off a fresh taste.

Recipe for adjika “Prunes”

Required:

1 kg - bell pepper without seeds
pitted prunes - 1 kg
200 g - peeled garlic
3 pods - hot pepper
600 g - tomato paste

Cooking method:

Pass everything through a meat grinder. Add salt to taste. Divide into jars. No need to sterilize. The jars are not very big.

Adjika recipe with eggplants

Required:

1.5 kg - tomatoes
1 kg - eggplants
300 g - garlic
1 kg - sweet pepper
3 pods - hot pepper
1 cup - vegetable oil
1/2 cup - vinegar 6%
Salt - to taste

Cooking method:

Pass all the constituent vegetables through a meat grinder. Add vegetable oil and, placing in an enamel pan, boil for 50 minutes.

Add vinegar at the end of cooking. Roll into prepared clean jars.

The simplest adjika recipe “Prostushka”

Required:

3 kg - tomatoes
1 kg - sweet pepper
0.5 kg - garlic
150 g - hot pepper
0.5 cup - salt
3 tbsp. spoons - sugar

Cooking method:

Pass all ingredients through a meat grinder, mix, add salt, sugar, and leave overnight.

In the morning, drain the excess liquid and place the adjika into clean jars. Keep refrigerated.

How to make delicious homemade adjika? - video recipe

Homemade seasoning without preservatives is tasty and safe.

Adjika for the winter “Kiev style”

Required:

5 kg - ripe tomatoes
bell pepper – 1 kg
1 kg - apples (the more sour the better)
carrots - 1 kg
400 g - vegetable oil
2 tbsp. spoons - salt
200 g - sugar
2 tbsp. spoons - red hot pepper (or 1 tbsp. black + 1 tbsp. red)

Cooking method:

Pass all vegetables through a meat grinder (it is better to first peel the tomatoes or pass them through a juicer). To make tomatoes easy to peel, pour boiling water over them for 3 to 5 minutes.
Season the missed mixture with butter, sugar, salt, and spices. Boil for 2 - 3 hours until desired consistency.
Pour the finished adjika hot into sterilized jars. Roll up the jars and wrap until cool.

Adjika for the winter with many recipes was provided as an example for home preparations. The choice is yours.

Adjika is a Georgian and also Abkhazian dish, and it’s no secret that it’s a favorite. Each dish of national cuisine appears in its own country only thanks to those products for which the land that grew them is famous.

That is why the basis of the dish in southern countries is made up of hot, hot peppers, and our Russian adjika is made up of tomatoes.

Recipes for making adjika

In past centuries, the adjika recipe was the same, it included three ingredients: pepper, salt and fenugreek, and at first only salt and pepper. Currently, a huge number of recipes have appeared, each of them has the right to a chef's life.

Attention! If you decide to prepare real adjika and have not found a plant such as fenugreek, you can replace it with the Khmeli-Suneli seasoning or the Suneli set. And tomatoes for adjika should always be very hard, not juicy.

Adjika of Abkhazia

Spicy, classic (recipe for the winter with tomatoes) adzhika, prepared both for future use throughout the year and for quick serving on the holiday table.

Ingredients of the dish:

hot pepper pods (11 pcs.);
garlic/head (1 pc.);
blue fenugreek (two tablespoons);
tomatoes (2.1 kg);
table salt/110 g.

Preparation:

Remove all excess pepper pods and grind as finely as possible.

Dip the tomatoes into boiling water, remove the skins, and twist together with cloves of fresh, peeled garlic. Mix with pepper and salt. Place on a hot stove for exactly three minutes. Try not to leave the pan so that you can stir the mass without interruption.

Adjika is spicy, a simple and quick recipe that will lick your fingers

This adjika is not very difficult and quick to prepare; you can do it even without technical devices.

Ingredients of the dish:

chilli pepper, bitter (0.8 kg);
garlic (3-4 cloves);
“hops” mixture (55 g);
nuts, walnuts (5 pcs.);
tomatoes (2 kg.);
table salt/110 g.

Preparation:

Scald, remove the skin, soften well with a fork, drain the juice.

Remove all excess from the peppers, grind finely, place in a container where the tomatoes are already lying. Do the same with the garlic cloves. Salt and season the dish, stir everything. Crush the nuts, stir, drain the juice. The dish can be decorated with herbs and served.

Attention - this will be interesting! In the old days, housewives did this with two stones. One was used as a board, the other as a masher/pestle.

Adjika with horseradish and garlic from tomatoes for the winter without cooking

Adjika with horseradish was invented in the Caucasus. It resembles Siberian “horseradish”, but is more aromatic due to the addition of spices and pepper. This is a very tasty and healthy dish, because horseradish has long been widely used not only in cooking, but also in folk medicine.

Ingredients of the dish:

tomatoes (4.2 kg);
pepper/gogoshary (2.3 kg);
pepper/hot (7-10 pcs.)
garlic/heads (5 pcs.);
horseradish (12 pieces);
sugar (1/2 cup);
salt (130 gr.);
parsley (bunch).
blue fenugreek (45 gr.).

Preparation:

Prepare the tomatoes: rinse, remove excess, twist. This can be done either manually, using a meat grinder, or using a mixer.

Remove seeds from both types of peppers, rinse and also twist. Add to the tomatoes, stir, drain the juice.

Peel the horseradish and garlic. Grind as finely as possible, add to future adjika.

Add seasoning, salt and sweeten. Stir everything well. Let it brew, then drain the juice.

Place in jars that should be pasteurized in advance, then pasteurized again in a manner convenient for you.

In winter, parsley is added to adjika with horseradish and garlic, but only when serving. You shouldn’t roll it with parsley; adjika can turn sour.

Delicious adjika made from tomatoes and peppers

In terms of taste, this dish will not be inferior to natural Georgian, and bell pepper will make it thicker and more aromatic. It is best to choose tomatoes that are fleshy, but not overripe, otherwise a lot of juice will appear.

Ingredients of the dish:

hot pepper (6 pcs.);
tomatoes (2 kg);
pepper, gogoshary (0.8 kg);
garlic (2 heads);
hops-suneli (2 tbsp/l);
vinegar, fruit (25 ml);
sugar (245 gr.);
salt (100g).

Preparation:

Peel the hot pepper and finely grind it together with the garlic cloves prepared in advance.

Wash the tomatoes, remove excess, cut, and pulse until smooth.

Gogoshary, rinse, remove seeds. Also twist or cut into small slices.

Place all cooked products in one container, stir thoroughly, drain the juice. After this, season, add salt, vinegar and sugar.

Simmer over low heat for half an hour, stirring all the time. Then bring to a boil, again, stirring continuously, as shown in the video. Remove the prepared spicy dish from the stove, cool, and serve. You can also prepare such adzhika for the winter to delight your household with a tasty and aromatic dish all year round.

The video shows in detail every step of preparing delicious adjika from tomatoes and peppers. Videos in recipes are very convenient to use; at any time you can either pause the frame or scroll through it several times.

Classic recipe for adjika from tomato and garlic

The name “Russian adjika” would be most suitable for this recipe. Because it was invented in our country.

Ingredients of the dish:

tomatoes, firm (2.3 kg);
hot, bitter pepper (12 pcs.);
garlic (4 heads);
salt (110 gr.);
set of suneli spices (70 gr.);
vinegar (50 ml).

Preparation:

Wash the tomatoes, remove the stem. For cooking, you can use either a meat grinder (large) or a mixer, not forgetting to drain the resulting juice.

Prepare the burning pods: remove the seeds and stalk. Grind, add to other grated products.

The same should be done with the garlic heads: grind, put in the future adjika.

Gently pour in the vinegar.

Mix all ingredients well and leave to steep for a couple of hours. Then load into prepared clean jars.

This adjika can also be served boiled, straight to the table, but not all ingredients should be boiled. Garlic and pepper are added last before boiling. And, of course, don't forget about the oil.

Attention! When working with hot peppers, you must wear gloves. It will irritate the skin, and getting it in the eyes is very dangerous to your health.

Boiled adjika from tomatoes, peppers and garlic for the winter

Tasty, juicy and healthy adjika in winter will not only enrich your table with vitamins, but also remind you of the hot summer.

Ingredients of the dish:

tomatoes (2.7 kg);
carrots (5 pcs.);
garlic (2 heads);
Gogoshary pepper (1.2 kg);
hot pepper pods (10 pcs.);
unrefined/vegetable oil (265 ml);
ordinary vinegar (30 ml);
sugar (235 gr.);
salt (125 gr.);
Khmeli-suneli seasoning (45 gr.).

Preparation:

Scald the tomatoes and remove the skin, cut to twist. Twist and drain off excess juice.

Clean the gogoshars from the internal contents and stems, cut into pieces. Scald, remove the skin and also twist.

Peel, rinse and chop the carrots using a meat grinder.

Add grated garlic cloves, vinegar, sugar and salt. Mix thoroughly. Place on low heat and bring to a vigorous boil, making sure to always be nearby and stir. Place on low heat. Wait until the adjika stops boiling. After this, cook for exactly an hour with the lid closed.

Peel the hot pepper, grind it and add it to the adjika. Leave on the stove without heat for a couple of hours. Place the cooled adjika into pasteurized jars.

Attention! To prepare adjika, it is best to use enameled, clay or cast iron dishes.

Boiled adjika with apples

Apples in adjika give a pleasant aroma and sour taste. After serving such a snack, guests will forget about other dishes. In addition, thanks to the apples, she will receive an additional vitamin complex, which is so lacking throughout the year.

Ingredients of the dish:

tomatoes (3.2 kg);
Gogoshary pepper (1.3 kg);
carrots (5 pcs.);
hot pepper (11 pcs.);
apples, green variety (1.3 kg);
garlic (2 heads);
onion (8 heads);
unrefined oil (400 ml);
vinegar (50 ml);
granulated sugar (255);
salt (155 gr.);
blue fenugreek (45 gr.).

Preparation:

Immerse the tomatoes in boiling water for five seconds, remove the skin and cut off the stem. Cut into small and neat slices. Drain the juice.

Peel the carrots, grate, add to the tomatoes.

Remove stems and seeds from sweet and bitter peppers. Twist on medium and add to the rest of the vegetables. Stir, drain the juice.

Finely chop the onion. Pour oil into a saucepan, heat it, add onion and saute it.

Drain the juice from the vegetables and place everything in a saucepan. Add grated garlic, salt, seasoning, vinegar, sugar. Stir everything. Place on low heat.

Peel the apples, cut into cubes, add to adjika. Bring to a boil, stirring continuously and turn off the heat. Cool, transfer to a prepared container and roll up. After this, put it in a dark place, carefully wrapping it up overnight.

Real Georgian adjika

If you like spicy dishes, then the recipe for real Georgian adjika is just for you. The recipe is not only easy to prepare and unforgettable in taste, but also healthy. A large amount of vitamin C will help the body cope with any viruses throughout the year.

Ingredients of the dish:

hot/burgundy pepper (2.5 kg);
plum, slightly green (8 pcs.);
garlic (5 heads);
hops-suneli (65 gr.);
green cilantro (210 gr.);
walnuts, shelled (130 gr.);
salt (140 gr.).

Preparation:

Remove stems and seeds from hot peppers. Grind it as finely as possible so that the mass is homogeneous.

Immerse the plum in boiling water, remove the top layer, remove the pit, also roll and add to the pepper.

Finely grind the garlic and add to the adjika.

Crush walnuts in a mortar and add to adjika.

Season, salt, add sugar and cilantro. Stir everything well. Let stand for three hours, then transfer to prepared jars.

The recipe will help you step by step understand all the intricacies of preparing Georgian adjika. In the video you will see what a rich color real Georgian adjika has.

Homemade adjika with tomatoes and garlic, without bell pepper

Homemade adjika without bell pepper serves as an excellent appetizer for any holiday table, but can be very spicy. But the benefit from it in winter will be much greater than from a package of antiviral drugs.

Ingredients of the dish:

fleshy tomatoes (3.3 kg);
hot pepper (10 pieces);
garlic (5 heads);
coriander (50 gr.);
paprika (70 gr.);
hops-suneli (70 gr.);
vinegar (70 ml.);
salt (110 gr.).

Preparation:

Wash the tomatoes, remove the existing stalk, cut into small cubes, drain the juice.

Remove seeds from peppers, twist and add to tomatoes.

Peel the garlic, grind it and add it to the future adjika.

Season the resulting mass with salt and vinegar. Place on low heat for 20 minutes, stirring continuously, but without bringing to a boil. Cool, transfer to pre-pasteurized jars.

Raw adjika for the winter from tomatoes and garlic without cooking

Adjika without cooking is certainly a big plus for those who want to receive vitamins all year round. But to prevent this plus from turning into a minus, you should prepare the vegetables and dishes very carefully: wash them, scald them with boiling water both outside and inside.

Ingredients of the dish:

Tomatoes (3.1 kg);
sweet bell pepper/gogoshary (1.1 kg);
hot pepper (10 pods);
cilantro/basil/parsley (all 70 gr.);
garlic (3 heads);
vinegar/grape (200 ml);
salt/coarse grind (130 g).

Preparation:

Wash the tomatoes, cut off any existing stem. Cut into small cubes, then crush with a masher.

Peppers, both hot and sweet, remove seeds and remove stems.

Grind finely in a meat grinder and add to the tomatoes.

Season with the above spices, squeeze out the garlic, stir everything with clean hands, pour in the vinegar, stir with a spoon, add salt, stir again and drain the juice.

Roll up in a pasteurized container or drop to the table.

Attention! Salt is added last as it helps to give extra and unnecessary juice to the vegetables.

Summary

Adjika is a very healthy dish that will provide the body with vitamins all year round. But, despite this, we should not forget that the dish is very spicy. It is advisable to limit its consumption to one meal. And for people with gastrointestinal problems, such a spicy dish is generally contraindicated.

Good day, dear guests and blog readers! Once again, in these September days, I would like to please you with an interesting preparation of such a dish as adjika.

This appetizer is called by everyone, some people call it zamanikha, others call it by another name. The interesting thing is that it is prepared in different ways. In my family it has always been customary to prepare it from tomatoes, but it turns out you can make it from plums, zucchini, apples, eggplants and prunes.

Interesting! Well, in general, traditionally it was always made with great spiciness and was made only from hot red pepper and garlic (Abkhazian version). Then later they came up with Armenian, Georgian and Caucasian versions.

And that’s not all, there are still debates that real adjika is certainly prepared from plums, I took this information from one forum. In my opinion, it is best to make it from red tomatoes, what do you think?

Therefore, today we will consider the best options for preparing boiled thick adjika from tomatoes, as well as raw ones without cooking and sterilization, and each type will use its own interesting ingredients in order to improve the taste, for example, garlic, bell pepper, horseradish, hot pepper and etc.

A proven and affordable option with tomatoes and garlic, which everyone can make for themselves, because it is prepared very quickly and easily, without any hassles, this amount will make 4 half-liter jars. To get a very beautiful color from adjika, I advise you to take red bell peppers so that they blend in with the color of the tomatoes.

The most important thing is a good mood and then everything will work out. Use these simple and step-by-step instructions for preparing this wonderful sauce.

We will need:

red tomatoes - 2.5 kg
sweet bell pepper – 500 g
garlic - 150 g
hot pepper - 1 pc.
sugar - 100 g
vegetable oil - 50 g
salt - 0.5 tbsp
vinegar 9% - 25 ml

Cooking method:

1. Process the tomatoes well in cold water, then remove the stem and cut each tomato in half.

2. The next step is to twist the red fruits through a meat grinder. This way you get a red paste like this. In order for all the excess juice to go away, you will need to evaporate the mass on the stove, or you can cheat. To do this, take a colander, line it with regular cotton gauze, then pour out the tomato pulp.

Important! Place the colander on a deep bowl or basin.

3. While excess moisture is draining, prepare the bell pepper and garlic. As usual, remove the seeds and stem from the pepper. Peel the garlic. If you come across any yellow tips on the garlic, it will be very important to cut them off and remove them.

Chop the pepper into any shape with a knife.

4. Now grind it together with the garlic in a meat grinder. You will get two vegetable porridges))). After draining, transfer the finished tomato mixture into a thick saucepan in a colander.

Important! To make the juice drain faster, you can use another trick: place the gauze bag up.

5. Place all the ingredients in one pan (twisted drained tomatoes, twisted peppers and garlic) the mixture will already be paste-like and thick. Stir. Add sugar, salt, vegetable oil. and of course vinegar. Put it on the fire to cook.

Important! Be sure to take 9% vinegar essence, remember this.

6. Cook for approximately 30-40 minutes from the moment of boiling. The result will be a very thick and homogeneous mass. Next, pour into sterilized jars. Seal with sterilized lids using a seaming machine.

7. So yummy, you just can’t take your eyes off it, you’ll lick your fingers. Bon appetit. Store in a cool place, such as on a shelf in a cellar. Good luck to all!

How to cook adjika according to the finger-licking recipe

It turns out very tasty and simply amazing! As my family says, it’s just a bomb!

Recipe for classic Abkhazian tomato adjika

This is a traditional type of adjika, which is not really tasty and can be made at home. It is close to the current GOST, but slightly modified.

We will need:

Tomatoes - 2.5 kg
Sweet bell pepper - 3 pcs.
Hot pepper - 1-2 pcs.
Onion - 2 heads
Garlic - 1 head
Basil or cilantro or celery - 1 bunch
Ground black pepper

Cooking method:

1. Wash all vegetables well with cold water, and then chop everything. Tomatoes into pieces, removing the stems, peppers into plastic or into strips, cut onions into halves with a knife, and each half into another half.

Interesting! It will turn out very piquant if you add a little celery.

Chop the greens finely with a knife, cut one hot pepper in half, you will need to try and add to your taste.

2. Well, what's the matter? Twist everything through a meat grinder. This is all done very quickly and noisily))).

Important! If you don't have a meat grinder, you can use a blender.

Add freshly ground black pepper and taste. If it’s not spicy for you, then add another half of hot pepper and salt. Stir.

The whole cooking process is finished, now pour it into jars. I’ll say right away that you need to store this tomato delicacy in the refrigerator. Because we did not sterilize the jars, we did not use vinegar, and this recipe, as you may have noticed, does not require cooking. How to make it then without cooking, but at the same time for the winter.

Interesting! I do this in a very original way, I would say this method is used by everyone, but not everyone uses it. I really love freezing food in the freezer.

So, just such adjika can also be placed there. To do this, take small jars, I usually take children's fruit purees and pour them into them. Voila, put it in the freezer and take it out and eat it at any time. Am-am, most importantly, all the vitamins and properties are preserved. Well, how do you like this idea?

Well, it will turn out to be a very chic adjika, try it and you will definitely succeed!

Video recipe for making snacks from tomatoes, peppers and garlic without cooking

Raw adjika, it turns out there is such an option, it is prepared without vinegar and preservatives, watch this story and explode your body with such a snack. Cool!

Homemade adjika - the recipe is not too bitter

My guests really like raw adjika made from tomatoes without cooking, since it also contains another interesting ingredient, horseradish. You can say that this is a crap thing, someone calls it a khrenoder or a gorloder. In general, call it whatever you want. It also turns out to be unforgettable in taste. This culinary creation will not leave anyone indifferent.

You will need 2 kg of tomatoes, but you can take more or less, depending on how many times you do it, if it’s your first time trying, take less, otherwise you won’t like it, the taste and color are different))).

We will need:

Cooking method:

1. Peel the juicy peppers from the seeds and chop them into pieces, also finely chop the tomatoes, peel the garlic, chop the hot peppers into pieces, place all the ingredients in a container from a blender or food processor.

Interesting! If you want to make spicy adjika, then take more hot pepper. Experiment!

2. You will get such a juicy and tomato-like mixture of vegetables.

3. Add 2 teaspoons of store-bought horseradish to this mass, then sugar, salt and vinegar.

4. Next comes vegetable oil. Stir.

5. Pour into jars, close with nylon lids, it turns out moderately spicy and very aromatic and tasty.

Store in a cool place in the refrigerator or cellar.

Adjika for the winter made from tomatoes and garlic without cooking

This is another cold way to cook adjika for the winter without bell pepper.

The technology is a little unusual, you will understand this yourself when you start reading the sequence of actions. Perhaps someone will not like this option, and he will say some kind of bullshit, and he will be right, there are so many people, so many opinions. I personally love unexpected options and sometimes I make such vigorous ones. It's up to you, as always))).

We will need:

Cooking method:

1. Remove seeds from hot peppers.

2. Remove the stem from the tomatoes and cut them into small pieces as desired. In fact, it doesn't matter, because they will be twisted later.

3. Peel the garlic and prepare for work. Place the tomatoes one by one in the meat grinder bowl, then the garlic and pepper.

4. Add salt and taste.

5. Now place the liquid mixture in a jar and watch it for 3 days to ferment.

6. This thick and unusual adjika is ready. Suitable for any side dish. Pour it into sterilized jars and close the lids. But still remember that without cooking, this product should be stored in the refrigerator and not for very long.

If you want it to be stored longer, then use another

On this note I end my note, I hope it was useful to someone. Good luck with your preparation, have some great preparations for the winter. Bye everyone, see you soon!

Don’t forget to subscribe to my blog, join the group in contact, smile more often and give everyone your smiles))).

Sincerely, Ekaterina Mantsurova