As you know, real adjika came to us from Georgia itself, which is a thick and quite spicy mass. It is prepared from vegetables such as sweet peppers and chili, with the addition of certain spices. But the one prepared in Russia bears little resemblance to the traditional one, because its main ingredient is tomatoes.

Of course, everyone prepares it in their own way, including onions, carrots, walnuts, green apples, horseradish, and so on. Personally, I love preparing this preparation according to my grandmother’s recipe, just like because it is my favorite. It definitely contains fresh fleshy tomatoes and sweet peppers, making raw adjika very aromatic and tasty. It should be stored in the refrigerator, in small jars. Of course, boiled adjika is also common here, which, unlike raw adjika, needs to be rolled into jars.

So, in today’s article, we’ll look at recipes for homemade adjika, which turns out to be truly delicious and aromatic. Just take it, cook it and try it yourself! Well, if the topic is about canning, then you will definitely like it!

Adjika cooked without cooking is quite hot and paste-like. This is a red-orange seasoning with salt, various herbs and garlic. In principle, it is not at all difficult to prepare, despite this, it can easily complement many dishes.

Ingredients:

• Tomatoes – 2 kg
• bell pepper - 0.5 kg
• chili pepper - 3 pcs
• garlic - 5 heads
• sugar - 1.5 cups
• khmeli-suneli - 1 tsp
• vinegar 9% - 1/2 cup
• salt - to taste.

Cooking method:

First of all, wash all the vegetables in water. Remove the stem from bell peppers and chili, leave the seeds, and cut into medium pieces along with the tomatoes. We also peel the garlic and grind all the chopped vegetables using a blender or meat grinder.

Now we transfer the finished adjika into clean jars, close the lids and put them in the refrigerator. This is a very easy way to prepare adjika, without cooking.

How to cook adjika with horseradish at home

A properly prepared spicy appetizer that goes well with many side dishes. It is prepared from ingredients such as tomatoes, horseradish and garlic. It's very easy to prepare.

Ingredients:

• Tomatoes - 2.5 kg
• sweet pepper - 1 kg
• chili pepper - 3 pcs
• horseradish root - 4 pcs
• garlic - 3 heads
• vinegar - 1.5 tbsp. l
• vegetable oil - 1 tbsp. l
• sugar - 2 tbsp. l
• salt - to taste.

Cooking method:

We wash all vegetables in running water. We remove the stem from sweet peppers and chili, leaving the seeds, there is no need to remove them. Grind in a meat grinder: tomatoes, sweet and chili peppers, peeled garlic and horseradish.

Then add vinegar, vegetable oil, sugar, salt to taste to the twisted mass and mix everything well. Pour the resulting mass into sterilized jars, close the lids and store in the refrigerator.

Cook and eat for your health!

How to cook adjika with apples

This preparation with the addition of apples is best served chilled. It is perfect for both first and second courses, and even simple sandwiches.

Ingredients:

• Tomatoes – 1 kg
• onion - 200 gr
• apples – 200 gr
• bell pepper – 400 gr
• garlic - 100 gr
• sunflower oil - 150 ml
• hot pepper - 2 pcs
• vinegar 9% - 2 tbsp. l
• sugar - 2 tbsp. l
• salt - to taste.

Cooking method:

All vegetables except garlic are washed, peeled and cut into fairly large pieces.

After the contents of the pan boil, reduce the heat to low and cook for one hour. After this time, add the garlic, passed through a press, salt, sugar, vinegar and continue to boil for another 1 hour.

Now transfer the hot adjika into sterilized jars, screw on the lids, scald them with boiling water, and leave until they cool completely.

From these ingredients I got three jars of 480 ml each.

Homemade adjika with tomatoes and garlic, without bell pepper

If you suddenly decided to make adjika, but for some reason you didn’t have any bell pepper, don’t worry. After all, this preparation can be prepared without it. Of course, the taste will be slightly different, but the cooking process will be easier.

Ingredients:

• Tomatoes – 1.5 kg
• red hot pepper - 400 gr
• garlic - 300 gr
• vinegar - 2 tablespoons
• hops-suneli - 1 tbsp. l
• coriander - 1 tbsp. l
• dill - 1 tbsp. l
• salt - to taste.

Cooking method:

Wash the tomatoes in water and cut into medium pieces. Then we grind them together with peeled garlic and hot pepper along with seeds in a meat grinder. Then we transfer the whole mass into a large saucepan, pour all the necessary spices into it, pour in vinegar and add salt to taste.

Place over low heat, stirring occasionally, bring to a boil and place in sterilized jars, cover with lids, and leave to cool completely.

After the adjika in the jars has cooled completely, we put them in the refrigerator for storage.

A simple recipe for homemade adjika without preservation (video)

Bon appetit!!!

Among hot and spicy seasonings, adjika occupies one of the leading positions. It belongs to Caucasian cuisine, known for its love of fiery snacks. Traditional adjika has the simplest composition: it contains only hot pepper, salt and herbs. Moreover, so much salt is added that the finished seasoning can be stored for a long time even under not the most favorable conditions. However, today the presence of a refrigerator in every home has made it possible to deviate slightly from tradition and make adjika less salty, but just as hot and aromatic. It is clear that a seasoning made from only one hot pepper cannot serve as an independent snack, so the classic adjika recipe has undergone significant changes. Among homemade adjika recipes, popular ones include the use of sweet peppers, tomatoes, other vegetables, and fruits. Moreover, housewives give preference to variations that allow them to prepare adjika for the winter.

Cooking features

The variety of recipes for homemade adjika makes its preparation feasible, including for the winter, even for inexperienced housewives. However, they may benefit from advice from experienced chefs.

• For traditional adjika, you need to choose the hottest varieties of pepper, and it can be slightly dried before chopping.
• The hottest parts of peppers are the seeds. If you want a snack with a slightly milder taste, it is better to remove them.
• If the spices are fried in a dry frying pan before adding to the appetizer, the adjika will have a more intense aroma.
• Processing large amounts of hot pepper can cause burns. Therefore, you need to work while protecting your hands with disposable gloves. To prevent pepper vapors from causing respiratory irritation, it is better to clean peppers in cool water.
• To prepare adjika according to any of the recipes, it is advisable to use enamel containers and wooden spoons. You can replace them with stainless steel utensils, but not with aluminum ones. Pepper contains a lot of vitamin C, and ascorbic acid can react with aluminum, which releases harmful substances when oxidized.
• Most popular homemade adjika recipes include tomatoes. They must be peeled before use. This is easy to do if you cut the tomatoes crosswise and place them in boiling water for a couple of minutes. After this manipulation, you just need to cool the tomatoes by transferring them with a slotted spoon into a bowl of cold water, and then remove the skin from them by pulling it by the ends around the cut.
• Whether to chop the tomatoes before mixing with the rest of the ingredients is debatable. Most recipes involve grinding them using a meat grinder or blender. However, some housewives prefer to have pieces of tomatoes in the adjika. In this case, it is enough to cut them into small pieces of arbitrary shape.
• If adjika is prepared for the winter, it should be placed in sterilized jars, regardless of the temperature at which the snack will be stored. The jars must also be sealed tightly. To do this, use either metal lids that are rolled up with a special key, or screw ones. Lids must be boiled before use.

Classic adjika recipe

Composition (per 0.5 l):

• hot capsicum – 1 kg;
• garlic (optional) – 1 head;
• cilantro – 20 g;
• dill – 10 g;
• basil – 10 g;
• savory – 10 g;
• salt – 40 g;
• pomegranate juice (optional) - until desired consistency is achieved.

Cooking method:

• Wash and dry the peppers. In the Caucasus, for this purpose, they lay it out in a well-ventilated place and wait 2-3 days. You can do the same or use an oven to speed up the process.
• Cut off the stems of the peppers - they are not needed.
• Cut the pepper into small pieces. To obtain an authentic taste, it is better not to remove the seeds.
• Peel the garlic, cut each clove into several pieces.
• Finely chop the greens.
• Divide all products into several parts, not necessarily equal.
• Put one part of each product, add part of the salt and grind everything with a pestle. To prepare real Caucasian adjika, you need to grind the ingredients exactly in the specified way, otherwise the consistency of adjika will not be quite the same as that of the traditional Caucasian seasoning.
• In the same way, chop the remaining products into pieces.
• Mix everything, if desired, dilute to the consistency you need with pomegranate juice or table wine.

All that remains is to put the adjika into clean jars, close them tightly and put them in the refrigerator - heat treatment of the products is not provided for in the classic recipe for preparing adjika. You can store it for a long time, even all winter, but only in the refrigerator.

Adapted recipe for Caucasian adjika

Composition (per 0.5 l):

• hot capsicum – 0.3 kg;
• sweet pepper – 0.7 kg;
• garlic – 1 head;
• cilantro – 50 g;
• purple basil – 20 g;
• salt – 40 g.

Cooking method:

• Wash the peppers. Blot them with napkins. Cut off the stems. Cut the fruit lengthwise and remove the seeds. Cut into small pieces. You need to do this with all varieties of pepper: both hot and bell pepper.
• Grind both types of peppers using a blender. It is acceptable to use a meat grinder, but keep in mind that in this case the adjika will have a coarser consistency.
• Finely chop the cilantro and basil with a knife.
• Peel the garlic cloves and chop them in the same way as the pepper.
• Mix pepper with garlic and salt. Stir until the salt dissolves.
• Add chopped herbs, stir.
• Sterilize small jars (you can use baby food jars) and their lids.
• Divide the adjika into jars, seal and put in the refrigerator.

Caucasian adjika can be used as a seasoning right away, but it is better to let it brew for 30–40 days - gourmets say that in this case it will taste better.

Georgian adjika with walnuts

Composition (per 0.65–0.75 l):

• bell pepper – 0.75 kg;
• walnut kernels – 0.25 kg;
• garlic – 1 head;
• chili pepper – 3 pcs.;
• hops-suneli – 10 g;
• cinnamon - a pinch;
• salt – 40 g;
• coriander – 10 g.

Cooking method:

• Wash the peppers, remove seeds, cut them into pieces and grind them through a meat grinder.
• Do the same with garlic and walnuts.
• Mix the pepper puree with the nut-garlic mixture. Blend with a blender to obtain a thinner consistency.
• Add spices and salt. Stir again using a mixer or blender. You need to stir for at least 5 minutes, otherwise the salt may not have time to dissolve.

All that remains is to pour the adjika into sterilized bottles, screw them on and store them in the refrigerator.

Adjika in Armenian

Composition (per 3 l):

• tomatoes – 3 kg;
• hot pepper – 0.25 kg;
• garlic – 0.5 kg;
• salt – 20 g.

Cooking method:

• Wash, pour boiling water over the tomatoes and peel. Cut into pieces and blend with a blender.
• Add salt to the tomato puree and mix well.
• Prepare the garlic and pepper, grind them using a meat grinder and mix with the tomato mass. It is important to salt the tomatoes before adding other ingredients, otherwise they will be almost tasteless later.
• Place the resulting mixture in an enamel container and leave for 2 weeks in a cool place. Stir it daily.
• After 10–14 days, pour the adjika into glass jars, close them tightly and refrigerate.

Don't worry about the tomatoes turning sour - if you do everything right, this won't happen.

Adjika with horseradish for the winter

Composition (for 4.5–5 l):

• tomatoes – 2 kg;
• sweet pepper – 2 kg;
• hot pepper – 1.5 kg;
• garlic – 100 g;
• horseradish roots – 100 g;
• sugar – 20 g;
• salt – 40 g;
• table vinegar (9 percent) – 100 ml.

Cooking method:

• Wash and pat dry the vegetables.
• Peel the horseradish.
• Remove the seeds from the peppers and cut the peppers themselves into pieces.
• After dousing the tomatoes with boiling water, peel them. Cut each into 6-8 pieces.
• Grind all the vegetables along with the horseradish, mix with salt and sugar.
• Place the pan with vegetables on low heat, cook them for 5 minutes, stirring until the salt and sugar dissolve. Leave to infuse for 2-3 days in a cool, dark place.
• After the specified time, pour in vinegar and stir.

After this, the adjika needs to be placed in prepared jars, closed tightly and stored in the cold, for example in the refrigerator. Adjika prepared according to this recipe can be left for the winter, but only in a cool place.

Homemade adjika with apples for the winter

Composition (per 3 l):

• tomatoes – 3 kg;
• sweet pepper – 1 kg;
• sour apples – 0.5 kg;
• carrots – 0.2 kg;
• garlic – 0.2 kg;
• hot pepper – 0.2 kg;
• vegetable oil – 0.25 l;
• salt – 60 g.

Cooking method:

• Pour boiling water over the tomatoes, peel and cut into small pieces, place on the bottom of a spacious enamel pan.
• Wash the apples and cut out the core. You can clean them if you wish, but this is not necessary. Grind the apples through a meat grinder or grind them in another way. For example, you can simply grate them.
• Remove the stems and seeds from the peppers and grind them using a blender or meat grinder.
• Peel and finely grate the carrots.
• Crush the garlic with a hand press or chop it in any other way.
• Mix all the ingredients, adding oil and salt, with chopped tomatoes.
• Place the pan on the fire and cook for 2 hours. During this time, the volume of the snack will decrease significantly, but it will have a richer taste. Stir it constantly to prevent it from burning.
• Sterilize the jars and fill them with adjika. Cork.

Adjika prepared according to this recipe can be stored at room temperature, which is why many housewives prefer to cook it.

Adjika is one of the spiciest appetizers that are prepared for the winter. Adjika prepared according to a traditional recipe serves as a seasoning. Adjika, which is dominated by tomatoes, is used as a sauce or even as an independent snack.

This is a spicy and aromatic seasoning that stimulates the appetite and adds a piquant note to various dishes; it has a pasty consistency, usually red (but can be green). It contains: red or green hot pepper, garlic, herbs, walnuts and salt. Adjika is used with fried meat, poultry, and many other dishes (some gourmets prefer the combination of melon with adjika).

Due to their wide popularity, recipes have become very diverse and sometimes very different from the classic one:

• Red spicy adjika - aparpyldzhika - composition: capsicum - 500 g, garlic - 6-8 cloves, cilantro seeds - 15 g, dill - 10 g, basil - 10 g and savory - 10 g, salt and nuts to taste. Used for preparing vegetable, meat and fish dishes.
• Green adjika - akhushuadzhika - composition: a large amount of green herbs - spicy herbs (cilantro, mint, dill, savory, basil) - 500 g, salt and green pepper to taste. Used mainly as a seasoning for dishes made from dairy products.

For example, tomatoes are not part of traditional adjika, but still some sauces are called “adjika” for their similarity and spiciness.

In the process of preparing adjika, you can experiment and add apples, tomatoes, carrots to your taste, based on the basic ingredients.

HOW TO COOK ADJIKA

Adjika is an Abkhazian savory snack that has become popular with many Russian housewives. One of the main components in Russian cuisine when preparing adjika is tomatoes, but few people know that preparing adjika at home according to the classic recipe does not involve the use of tomatoes.

The word "adjika" in the Abkhaz language means "salt". We owe the appearance of the recipe for this seasoning to the Abkhazian shepherds. When they took their flocks of sheep to new pastures with young grass, located in the mountains, so that their sheep would gain weight faster, they gave them salt. However, salt in those days was expensive because it was not available as it is now. Therefore, shepherds resorted to stealing salt, and to prevent this, the owners added hot pepper to the salt.

But enterprising shepherds found a way out. By adding some herbs, garlic and various seasonings to this salt, shepherds received a wonderful spicy mixture. The resulting mixture began to be called “apyrpyl-dzhika”, which in Abkhazian means “pepper salt” or “adzhiktsatsa” - “salt ground with something”. This spicy snack is called adjika in the world.

The classic recipe for making adjika involves using only pepper, salt and garlic. This spicy snack is an integral part of the table of any Abkhazian. The true process of preparing adjika has come down to us after many centuries.

On a special flat stone called a grater (ahaya), salt, pepper and garlic are thoroughly and long ground. As a result of this process, an adjika mixture is obtained, which in appearance resembles butter. This adjika is called “Abkhazian oil”. This “butter” was prepared from smoked pepper and constituted the main part of the provisions of a warrior, sailor or hunter.

Nowadays, the classic recipe for making adjika has been slightly simplified. Instead of a grater, use a regular blender, mixer or meat grinder, and use fresh, not smoked pepper.

To prepare spicy or “masculine” adjika you will need 1 kg of hot capsicum, ¾ cup of salt (preferably coarsely ground), 0.5 kg of garlic and 0.5 cups of various seasonings - hops - suneli, coriander, dill.

The use of garlic and hot pepper ensures the spiciness of adjika. When preparing such adjika you need to be very careful. To protect the skin of your hands and eyes from external burns, you should use rubber gloves and a plastic bag to collect the contents. One can only guess how such a mixture affects the walls of the gastric mucosa.

Naturally, only people with excellent physical health can use such adjika. Therefore, the classic recipe can be slightly modified to soften the taste. To do this, part of the hot pepper can be replaced with sweet bell pepper. The ratio may be different, the ideal recipe is 800 g of bell pepper and 200 g of hot pepper. This is, of course, not a classic recipe, but adjika will not be so spicy.

The pepper is peeled, seeds and stalks are removed, washed, and then ground in a blender or meat grinder. The garlic and spices are also ground, then everything is combined and salt is added. Herbs (parsley, dill, cilantro or regan) can be added to taste. Ideally, the resulting mixture should be homogeneous and thick.

Today homemade adjika recipes there are many, and each housewife has her own. What is not added to it: tomatoes, carrots, apples, zucchini, onions, sweet peppers, horseradish, eggplants, walnuts and vegetable oil. It is clear that such recipes are far from traditional.

We bring to your attention the most common and one of the most successful recipes for preparing adjika at home, the so-called “female adjika”. This adjika turns out to be very tasty, tender and piquant, and can serve as an independent dish, and not just as a seasoning for meat and vegetables.

PREPARATION OF ADJIKA. ADJIKA FROM TOMATO

To prepare it, you will need 2.5 kg of fresh tomatoes, which, if desired, can be replaced with 3 liters of tomato juice, 1 kg each of carrots, bell peppers and sweet apples, 3 pieces of hot capsicum. All vegetables and apples should be washed well, then peeled and minced three times. The resulting mixture is boiled for an hour, stirring occasionally. 5 minutes before the end of the cooking process, add 200 g of garlic, 150 g each of sugar and sunflower oil, 150 ml of 9% vinegar, a quarter cup of coarse salt. Mix everything thoroughly, bring to a boil and turn off. The resulting mixture is poured into sterilized jars and sealed for the winter.

According to this recipe, adjika comes out tender, rich in vitamins and beautiful. It is used as a snack sauce for meat dishes, fish, chicken, potatoes, and pasta. It can also be used to grease bread like butter. If you do not like spicy adjika, then when preparing it you should reduce the amount of garlic and capsicum.

• 04 September 2009, 20:25
• 1401188

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:

1. We grind everything in a meat grinder and cook over low heat under the lid for 1 hour or a little more, stirring occasionally.
2. 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.
3. 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:

1. Pass all ingredients through a meat grinder. Place in a saucepan and cook for 1 hour from the moment it boils.
2. 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.
3. Mix everything well and place in hot jars.
4. Store in a cool place.
5. 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:

1. Pass all the vegetables through a meat grinder, mix well and cook for 3 hours over low heat under the lid.
2. 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:

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

1. Peel the pepper from seeds and pass through a meat grinder along with the rest of the herbs.
2. 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.
3. 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:

1. 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:

1. Cut the green tomatoes into pieces, add salt and leave for 6 hours to remove the bitterness. Then drain the juice.
2. Sweet peppers, quinces, carrots, zucchini, onions - mince. Mix everything and cook for 1 hour.
3. Then add chopped garlic, finely chopped or minced herbs and hot pepper. Cook for another 1 hour.
4. Then add vegetable oil, sugar, salt. Let it boil 3 times.
5. 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:

1. Pass the pepper and garlic through a meat grinder. Add spices. Sometimes finely crushed walnuts are added.
2. 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.

1. Pass red pepper, more than half of the entire mixture, through a meat grinder.
2. Add dry cilantro, suneli hops, Imeretian saffron.
3. Walnuts need to be ground finely, but not too much. Nuts improve the taste.
4. 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:

1. 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.
2. Season the missed mixture with butter, sugar, salt, and spices. Boil for 2 - 3 hours until desired consistency.
3. 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 prepared according to these recipes can be stored in the cellar, not only in refrigerators. If you are making it for storage in the cellar, you can add more horseradish (it is a strong antiseptic). You can add carrots to adjika. And you don’t have to add vinegar (which is in some recipes); instead, increase the amount of pepper (hot if you like it hotter, and paprika if you like it milder).

If you want ready-made seasonings, . There are also oils and vinegars.

Adjika classic

Real adjika is only pepper, without tomatoes. To prepare it you need rubber gloves - the mixture burns your hands. Not everyone can eat it. However, this is a classic recipe, so we start with it. To prepare real men's adjika you will need:

1 kg red chilli peppers
0.5 kg garlic
3/4 cup salt, grind No. 0
0.5 cups of mixture: coriander, suneli hops, dill seeds
latex gloves

Let's make some minor adjustments to the recipe, which will make the adjika less hot and suitable for consumption. Namely, we will replace most of the hot pepper with sweet pepper – paprika. Let's say 800 g of paprika and 200 g of hot pepper.

We cut off the stalks of the pods, shake out the seeds and grind them in a blender (if you use a meat grinder, skip three times). We do the same with garlic, it is also advisable to chop the coriander and dill seeds - and mix everything thoroughly. At the end we add salt - ideally we should get a homogeneous paste-like mass. You can add chopped fresh herbs - cilantro and dill, but in this case the color of adjika will not be so bright and attractive.

Adjika with tomatoes

A variety of options are possible here.

Recipe No. 1 - cold

3 kg tomatoes
1 kg sweet pepper
0.5 kg garlic
150 g hot pepper
0.5 cups salt
3 tbsp. l. Sahara

Grind all ingredients in a meat grinder, mix, add salt, sugar, and leave overnight. In the morning, drain the excess liquid and put the adjika into jars and store in the refrigerator.

Recipe No. 2 - hot

3 kg tomatoes
2 kg sweet pepper
300 g garlic
150 g hot pepper
0.5 cups sugar
0.5 cups 9% vinegar
1 cup sunflower oil
0.5 cups of salt (in this case you will get a VERY salty snack, which you eat a little at a time; for a more familiar version, you will need much less salt, just a couple of tablespoons - taste to taste)
400 g of fresh herbs - cilantro, dill, celery
to taste – coriander, suneli hops, walnuts

Grind the tomatoes and peppers through a meat grinder. Stir, add oil and cook over low heat for an hour with constant stirring. Cool, add vinegar, sugar, salt, crushed garlic. Grind the greens in a blender. Mix everything thoroughly, let it brew - the adjika is ready.

Shades of taste of such adjika are achieved by varying dosages of additives - spices and seasonings. It is also permissible to vary the proportions of the main components. The last recipe often uses apples, carrots, horseradish, and eggplants.

Recipe number 3:

Grind 2.5 kg of tomatoes, 500 grams of carrots, 500 grams of sour apples, 500 grams of bell pepper, add 250 grams of vegetable oil. Boil the resulting mass

on low heat for 2 hours. Add 100 grams of chopped garlic, 1-2 pods (depending on the size and your taste) of hot pepper without grains, 250 grams of 9% vinegar, 2 tablespoons of salt, 100 grams of sugar. Mix everything thoroughly, bring

to a boil and place while hot in jars. Roll up.

Recipe number 4:

2 kg of tomatoes, 0.5 kg of carrots, 7 pieces of bell pepper, 2 small hot peppers without seeds, 3 pieces of Antonovka.

Grind everything through a meat grinder, add 100 grams of vegetable oil, 100 grams of granulated sugar, cook for 1 hour. 20 minutes before the end of cooking, add 3 heads of peeled garlic, 3 level tablespoons of salt, 100 grams of 9% vinegar. While hot, seal in jars.

Recipe number 5:

paprika - 1 kg.
tomatoes - 2.5 kg,
garlic - 250 gr.,
hot pepper - 250 gr.,
horseradish - 250 gr.,
salt - 0.5 cups,
sugar - 1 glass,
vinegar - 1 glass.

Grind everything through a meat grinder (do it in a large bowl), add salt, sugar, vinegar and stir. Watch out for the spice! Who likes it how? The yield of the finished product is approximately three liter jars; excess liquid can be drained.

Recipe number 6:

Ingredients for 2.5 liters of ready-made adjika:

1. Ripe red tomatoes 2.5 kg.
2. Sweet and sour apples 500 gr.
3. Sweet bell pepper 500 gr.
4. Carrots 500 gr.
5. Dill greens 50 gr. (optional)
6. Parsley 50 gr. (optional)
7. Peeled garlic 120 gr.
8. Red hot pepper 75 gr.
9. Vegetable oil 250 gr.
10. Vinegar 9% 2 tbsp.
11. Black pepper

Cooking process:

1. Peel apples and peppers, cut into slices.
2. Cut the tomatoes into 6 parts.
3. Peel the carrots and cut into small pieces to place in a meat grinder.
4. Pass all ingredients except parsley and dill through a meat grinder.
5. Add vegetable oil to the vegetable mass, 2 tbsp. spoons of vinegar, black pepper, salt to taste.
6. Pour the resulting mass into an enamel saucepan and cook for 2 hours over low heat, stirring occasionally.
7. At the end of cooking, add finely chopped herbs.
8. Pour Adjika into sterilized jars.
9. Sterilize jars with adjika for 20 minutes.
10. Close the jars with lids (roll them up).

Recipe number 7 (adjika from pepper, without tomatoes):

Ingredients:

1. Sweet bell pepper 2 kg.
2. Garlic 200 gr.
3. Red hot pepper 150 gr.
4. Salt 2 tbsp.
5. Sugar 8 tbsp.
6. Vinegar 6% 300 ml.

Preparation:

1. Peel all vegetables and grind through a meat grinder.
2. Add salt, sugar, vinegar to the resulting vegetable mass, place in jars and roll up.

Recipe number 8:

2.5 kg tomato
2 kg pepper
1 kg carrots
1 kg of Antonovka apples or other sour-tasting apples
1 tbsp sugar
1 tbsp vegetable oil
1 tbsp peeled garlic cloves
1 tbsp salt
50 g vinegar
1-2 pods of hot pepper

Peel all vegetables and fruits and grind in a meat grinder. Mix everything in a large bowl, simmer for 1 hour, stirring occasionally. Squeeze the garlic through a press, or grate it on a fine grater. Then add garlic, butter, sugar, salt, simmer for another 5 minutes, then add vinegar and turn off. Place hot adjika into sterilized jars, roll up and place, upside down, under a blanket until it cools.

Recipe number 9:

5 kg. tomatoes, 1 kg. carrots, 1 kg. sweet pepper, 1 kg. apples, 7 pods of hot red pepper, 250 g garlic, 0.5 l. sunflower oil, salt.

Grind tomatoes, carrots, apples, sweet and hot peppers, mix and cook for about 2.5 hours. Then add finely chopped garlic, sunflower oil, salt to taste and cook for another 10 minutes. Transfer the finished adjika into prepared jars and roll up.

Books in cooking in the Labyrinth- a large section, there are baked goods, and books on spices, sauces, seasonings... Look in the sections: Dishes from vegetables, fruits and mushrooms, and Spices and sauces. Many books are out of stock, you can check the box to display only those books that are in stock.

Inexpensive and very useful book in Ozone: Couscous, curry, adjika and other dishes with spices.
And also see the books in the section Sauces and spices in Ozone. There are simply wonderful publications here!

Adjika in Kiev style

5 kg of ripe tomatoes, 1 kg of bell pepper, 1 kg of apples (the more sour the better), 1 kg of carrots, 2 tbsp. spoons of salt, 200 g of sugar, 400 g of vegetable oil, 2 tbsp. spoons of red hot pepper (you can put 1 tbsp. black plus 1 tbsp. red).

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

Georgian adjika

ADJIKA RED GEORGIAN, recipe No. 1

1 kg of dry hot red pepper, 50-70 g of coriander seeds, 100 g of khmelisuneli, a little cinnamon (ground), 200 g of walnuts, 300-400 g of coarse salt, approximately 300 g of garlic.

Soak hot red pepper for 1 hour. Add coriander, suneli hops, cinnamon, nuts, garlic and salt.

Pass 3-4 times through a meat grinder with a fine grid. Store anywhere, at any temperature, but preferably in a sealed container, otherwise it will dry out. Adjika mixed with salt is good for coating chicken or meat before frying in the oven.

ADJIKA GEORGINSKAYA, recipe No. 2

2 parts suneli hops, 2 parts red pepper, 1 part garlic, 1 part coriander (ground cilantro seeds), 1 part dill.

Pass pepper and garlic through a meat grinder. Add spices to them. You can also add finely crushed nuts. Sprinkle the mixture with coarse salt and pour in wine vinegar with a strength of 3-4% to obtain a moist, thick paste, well suited for long-term storage in tightly sealed glass or ceramic containers.

Lightly boiled chicken is coated inside and outside with this adjika and placed in the oven until cooked.

ADJIKA GEORGINSKAYA, recipe No. 3

Pass the red pepper (there should be more than half of the whole mixture) through a meat grinder. Add dry cilantro, suneli hops, and you can also add Imeretian saffron. For a better taste, finely ground walnuts are suitable, but not too much. Add salt to taste. The exact proportions are not very important here. Be sure to wear rubber gloves when preparing adjika.

Adjika Armenian

5 kg of whole tomatoes, 1 kg of garlic, 500 g of hot pepper, salt to taste.

Pass everything through a meat grinder. Add salt. Leave in an enamel bowl for 10-15 days for the adjika to ferment, remembering to stir it daily. You need to salt the tomato juice before you add the garlic and pepper, otherwise you won’t be able to taste the salt later.

Homemade ketchup, tomato paste - recipes

1 kg tomato

300 grams of onions

1 teaspoon ground pepper

5 carnations

3 teaspoons salt

half a glass of sugar

Cook until the onion is ready - you will get excellent homemade ketchup!

Tomato paste for the winter

We take out the core with seeds from the sweet pepper, preferably red, but green or yellow is also possible. Next, cut off the ends from the tomato “butts”. Can be with seeds and skin, can be peeled. We pass everything through a meat grinder. For 1 serving of pepper puree, preferably 2 servings of tomato puree - it turns out tastier.

Now pour everything into a pan with a wide bottom and cook from the moment of boiling for 20 minutes with almost constant stirring - the pieces of vegetables are heavy, they always tend to sink to the bottom of the pan and burn.

Pour the boiling dressing into sterile 0.5-liter jars, seal, turn upside down so that the lids are pulled in, and wrap in a blanket until it cools completely.

Based on this dressing, you can prepare any tomato sauce in winter by rubbing it through a sieve and seasoning, for example, with garlic and grated horseradish, or spices for ketchup. Can't compare with any, even the highest quality, tomato paste!

Salsa - Mexican seasoning

Salsa is a Mexican seasoning similar to adjika.

450 g peeled and seeded tomatoes, 1 onion, 3 chopped cloves of garlic, 1 chopped bunch of cilantro, 2 hot peppers, 1 green bell pepper, 2 tbsp. tablespoons (30 ml) lemon juice, 1/2 teaspoon salt.

Chop the tomatoes. Chop the onion. Place tomatoes and onions in a separate bowl along with garlic and cilantro. Finely chop the hot pepper. Mix it with tomatoes. Remove seeds and veins from green peppers, chop finely and mix with tomatoes along with lemon juice and salt.

Before serving, you need to cool the prepared seasoning for 30 minutes.

Adjika is an Abkhazian and Megrelian spicy and aromatic paste-like mass of red pepper, garlic, herbs (dried and green), walnuts and salt. Initially there are no tomatoes at all!
Salt makes animals thirsty, and they begin to consume large amounts of water and feed, which contributes to rapid weight gain. Salt was an expensive product, so that shepherds did not steal it, pepper was mixed with it. But shepherds used this mixture well as a seasoning and sometimes added the most fragrant spices, such as cilantro, suneli hops, and garlic.

A variation of the classic adjika recipe without tomatoes:
40 red hot pepper pods
40 large cloves of garlic
1 glass of salt
1 cup dry cilantro

Pour boiling water over the pepper overnight so that the water just covers it on top, then remove the seeds (using gloves!). Pass the pepper and garlic through a meat grinder, add salt and cilantro, also ground, and dilute with the water remaining from the pepper. This is a recipe for red classic VERY spicy adjika.

You can add green cilantro and celery - then you get green adjika.

This can be added to borscht and other dishes - a good preparation for the winter.

In addition to cilantro, you can add thyme and basil. The amount of salt also varies according to taste.
To prepare adjika, various combinations of fresh and dry herbs were previously used, so adjika could be not only red in color, and there could be family or regional recipes - whichever one likes best, or how one usually makes it.