Adjika - a spicy paste-like seasoning, popular in Abkhazian and Georgian cuisines - is a frequent guest on our tables. And this is not at all surprising, because the versatility of this savory sauce allows it to be used in preparing a wide variety of dishes or as an appetizing snack that goes well with meat and vegetables. Despite the fact that traditional adjika is prepared from hot capsicum, garlic, salt and spices, the option of preparing adjika from tomatoes is very popular among Russian housewives.

Tomato adjika for the winter will be an excellent addition to numerous dishes, highlighting their taste and adding a touch of piquancy. Adjika will help you out more than once when you need to cook soup, marinate shish kebab, bake pizza, stew meat or prepare sauce. And if you are a lover of oriental cuisine, then you cannot do without this seasoning.

Adjika from tomatoes for the winter is a wonderful preparation, the taste of which can be varied at your discretion. For example, you can make it hotter, sweeter or more spicy, add apples, horseradish, bell peppers or more herbs to adjika. It all depends on your taste preferences and the wishes of your family. Since the main component of tomato adjika is tomatoes, their selection should be approached especially carefully - the fruits must be ripe, fleshy, without signs of rot or damage. In this case, even overripe tomatoes will do.

Tomato adjika should also include traditional seasoning components, such as hot pepper, garlic and salt. All other ingredients are added to your taste. Do not forget about spices and herbs that will help make adjika more tasty and aromatic: among the spices are suneli hops, chili peppers, coriander, turmeric, fenugreek, dill seeds and mustard seeds, among the herbs are cilantro, parsley, basil and marjoram . Adjika from tomatoes for the winter can be prepared either raw or boiled. Each option has its own advantages - raw adjika retains more vitamins, while boiled adjika can be stored longer.

To make your tomato adjika a success for the winter, don’t be lazy to thoroughly sterilize the jars. By the way, half-liter jars are considered the most suitable size for adjika - such a jar is convenient for treating relatives or friends, and its contents are quickly eaten so that you can open the next one. The options for preparing adjika are amazing in their diversity, so choose, experiment, try and be inspired by the culinary recipes offered by our website!

Adjika from tomatoes and bell peppers with garlic

Ingredients:
3 kg tomatoes,
1 kg bell pepper,
500 g garlic,
150 g hot pepper,
100 ml 9% vinegar,
80-100 g salt,
60 g sugar.

Preparation:
Peel the tomatoes, garlic and peppers and rinse under running water. Using a meat grinder or food processor, grind these ingredients, then mix well and leave the mixture for 1 hour. Drain the resulting liquid, add salt, sugar and vinegar. Mix thoroughly, place the adjika into sterilized jars and seal with sterilized lids.

Adjika “Homemade” with carrots, bell peppers and apples

Ingredients:
2 kg tomatoes,
1 kg carrots,
1 kg bell pepper,
1 kg apples,
200 g garlic,
100 g hot pepper,
200 ml vegetable oil,
150 ml 9% vinegar,
150 g sugar,
100 g khmeli-suneli,
50 g salt.

Preparation:
Remove the stem from the tomatoes and cut into several pieces. Peel and core apples. Peel the carrots and remove the seeds from the peppers. Pass all the ingredients through a meat grinder and place the resulting mixture in a large saucepan, stirring with a wooden spoon. Simmer over low heat for 1 hour, stirring regularly. Approximately 10 minutes before readiness, add chopped garlic, sugar, salt, suneli hops and vinegar, mix well. Pour the finished adjika into sterilized jars, roll up, turn upside down and cool, covering with a warm blanket.

Adjika “Spicy” with horseradish and herbs

Ingredients:
2 kg tomatoes,
2 kg bell pepper,
10-15 hot peppers,
8-10 heads of garlic.
3 pieces of horseradish root,
2 bunches of parsley.
2 bunches of dill,
4 tablespoons salt,
4 tablespoons sugar,
150 ml 9% vinegar.

Preparation:
Wash all vegetables well, removing stems and seeds. Wash the greens, peel the garlic. Pass all ingredients (except salt, sugar and vinegar) through a meat grinder or grind using a blender. Mix the resulting mixture well. Add salt, sugar and vinegar, mix again and place in sterilized jars. Close the jars with lids and store.

Adjika “Adjarian style” from tomatoes, peppers, carrots and onions

Ingredients:
5 kg tomatoes,
1 kg bell pepper.
1 kg carrots,
500 g onions.
5-10 hot peppers,
5-7 heads of garlic,
500 ml vegetable oil,
salt to taste,
ground coriander to taste.

Preparation:
Remove stems and cores from tomatoes, and remove seeds from peppers. Cut tomatoes, peppers and onions into 2-4 parts and pass through a meat grinder. Place the mixture in a saucepan, add chopped garlic, vegetable oil, salt and coriander to taste. Stir the mixture thoroughly with a wooden spoon and simmer over low heat for about 2 hours, stirring occasionally. Place the finished adjika into sterilized jars, roll up and cool, turning it upside down.

Adjika from tomatoes and eggplants

Ingredients:
1.5 kg tomatoes,
1 kg eggplants,
1 kg bell pepper,
6 heads of garlic,
3-4 hot peppers,
1 glass of vegetable oil,
100 ml 9% vinegar,
1 tablespoon salt.

Preparation:
Prepare vegetables with garlic and mince them. Place the mixture in a large saucepan, add oil and cook for 40-50 minutes. Add salt and vinegar 10 minutes before the end of cooking. Place the finished adjika into sterilized jars, roll up the lids and let cool, turning it upside down.

Adjika from tomatoes in a slow cooker

Ingredients:
1.5 kg tomatoes,
3 large heads of garlic,
2 hot peppers,
1 bunch of greens (parsley, dill and cilantro),
100 ml vegetable oil,
1 tablespoon sugar,
1 tablespoon salt,
1 tablespoon ground coriander,
50 ml 5% vinegar.

Preparation:
Remove the stems from the tomatoes and cut into several pieces. Trim the stems of the peppers and remove the seeds. Peel the garlic. Grind tomatoes, peppers and garlic using a meat grinder or blender. Place the tomato mixture in the multicooker bowl and set the “Stew” mode for 2 hours. The mixture must be stirred periodically during cooking, and after 1 hour add salt, sugar and vegetable oil. Mix. 30 minutes before readiness, add chopped herbs and ground coriander. 10 minutes before cooking, add vinegar. Pour adjika into sterilized jars, seal tightly, turn the jars upside down and leave to cool, covered with a blanket. Store adjika in a cool place.

As you can see, preparing adjika is a simple matter, but it is so tasty and aromatic that you definitely need to add this sauce to your list of preparations. Tomato adjika for the winter will undoubtedly delight you and your loved ones more than once with its wonderful taste and high quality.

Bon appetit!

Good afternoon, our dear readers. Today we’ll talk about what homemade adjika is and how to cook it deliciously. There are actually a lot of recipes. I myself prepared literally 2 recipes from my relatives. But when I wanted something new, I didn’t even think that there were so many of them.

But there is a reason, almost every year, to prepare something new, something unusual. That's probably why I fell in love with cooking))).

In general, what is adjika? This recipe came from Georgia, and it was a thick and quite spicy mass, something like a paste. It is prepared from vegetables such as bell peppers and chili, also with the addition of spices.

But our Russian people have slightly modernized this product; in our country, the most dominant vegetable is tomato. You can also find homemade adjika made from zucchini and even plums. And the additional ingredients are very diverse: various kinds of nuts, other vegetables, such as carrots, even apples are added.

And each recipe is unique and very tasty. I advise you to choose a few from our list and be sure to try them, and leave some in your cookbook.

Well, let's get started and start with a fairly simple recipe.

The simplest and most delicious homemade adjika for the winter.

This recipe may be simple, even very quick, but it’s delicious. The range of products is very minimal. Lately, we've been making sure to make a few jars of this snack. And the guests are delighted.

Homemade adjika with a quick recipe

We will need:

• Tomatoes - 2 kg;
• Sweet pepper - 1 kg;
• Hot pepper - 2 pcs;
• Garlic - 100 gr;
• Sugar - 100 gr;
• Salt - 1 tbsp. spoon;
• Vinegar 9% - 100 ml;
• Vegetable oil - 100 ml.

First of all, rinse the products well and dry them. Now we pass the peppers and tomatoes through a meat grinder.

Now put the hot pepper and garlic into another bowl through a meat grinder.

We do everything separately, because we will practically add hot pepper and garlic at the end.

Now pour the sweet peppers and tomatoes into a saucepan and put on fire. Cook for at least 20 minutes to keep it well.

cook sweet peppers with tomatoes.

Now, 5 minutes before the end of cooking, add the rolled hot pepper and garlic.

add hot pepper and garlic

As soon as adjika boils, remove from heat. The jars must already be prepared and sterilized. All that remains is to roll the adjika into jars.

You can store this adjika in any way convenient for you.

You can serve it with meat and only then add fresh herbs to it. Enjoy your meal.

How to cook adjika with horseradish.

Many people say that it is the Russian way to cook adjika with horseradish. Yes, for my taste, it really turns out great. But also, in my garden this horseradish is like a weed, I can’t remove it, but it turns out such a tasty dish))) What an irony of fate.

adjika with horseradish

This recipe is also even faster, since it requires no cooking. Everything is prepared super quickly.

Ingredients:

• Tomatoes - 2.5 kg
• Sweet pepper - 1 kg;
• Chili pepper - 3 pcs;
• Horseradish root, medium - 4 pcs;
• Garlic - 3 heads;
• Vinegar - 1.5 tbsp. l;
• Vegetable oil - 1 tbsp. l;
• Sugar - 2 tbsp. l;
• Salt - to taste.

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. All in one bowl.

we pass everything through a meat grinder

Then add vinegar, vegetable oil, sugar, salt to taste to the twisted mass and mix everything well.

We sterilize the jars well in advance. Pour the resulting mass into jars, close the lids and store in the refrigerator or cellar.

Pour the finished mixture into jars

That's all, we were able to prepare such a dish as homemade adjika simply and effectively.

Homemade adjika with apples.

This is one of my favorite recipes. It’s just that apples give adjika such a subtle aroma. I like this combination of apples and spicy. You will definitely try it too.

adjika with apples

We will need:

• Tomatoes - 2 kg;
• Apples - 600 gr;
• Carrots - 600 gr;
• Sweet pepper - 600 gr;
• Hot pepper - 100 gr;
• Garlic - 100 gr;
• Vinegar 9% - 70 ml;
• Salt to taste;
• Sugar to taste;
• Spices to taste.

First, wash and peel all the vegetables and prepare them for grinding through a meat grinder.

Now we put everything into one pan: carrots, sweet peppers (clean them from seeds and stalks) and hot peppers (no need to peel them), apples, garlic, tomatoes.

mix everything into one pan

Now add salt, mix everything thoroughly and put on fire. Cook for 30 minutes over medium heat. The mixture should be bubbling and stir it every 5 minutes to prevent it from burning.

adjika is boiling

Then add sugar, about 2 tablespoons. There is also a mixture of peppers and seasonings to suit your taste. If you add cloves, do not overdo it, no more than 5 cloves.

Mix everything thoroughly and taste again. If something is missing, we add it. If everything is fine, then reduce the heat and simmer for another 10-15 minutes.

Jars must be prepared and sterilized in advance. As soon as the time comes, pour hot adjika into jars, screw them on, put them on the lids and cover with a towel or warm blanket.

Let the jars cool.

After cooling, you can put it away for storage.

Zucchini adjika for the winter (video).

Homemade adjika comes in different varieties, I suggest you see how to prepare quite spicy and tasty, piquant adjika from zucchini. You can eat it right away, or you can leave it in jars over the winter.

Caucasian homemade adjika.

Now a recipe for those who love everything spicy. This recipe is most similar to the national Abkhaz dish, the kind of sauce that people are used to seeing in Russia. It must be said that adjika turns out to be very, very spicy, because it contains more hot pepper than tomato or any other ingredients.

spicy adjika

The only downside here is that it takes a long time to cook, but the taste is simply amazing.

Ingredients:

• Tomatoes - 1.3 kg;
• Hot pepper (red or green - it doesn’t matter) - 2.3 kg;
• Garlic - 3.3 kg.

To begin with, let’s say that such a sauce needs to be prepared slowly, step by step.

Cut off only the stems of the peppers; do not remove the seeds. Wash and dry each peppercorn.

Peel the garlic too. To prepare adjika, it must be dry.

Pass all components through a meat grinder.

Place the preparations in a bowl or pan (use only enamel or glassware), cover with gauze folded in several layers. Leave the sauce in this form for several days to ferment (about seven days).

After the specified time, remove the pasta that has risen with a slotted spoon and place it in a separate clean bowl.

The liquid remaining in the pan can be poured out.

Season the reserved “cap” with salt to taste, pour in a few tablespoons of sunflower oil, and stir.

Now adjika can be put into jars and hidden in the refrigerator.

Adjika with plums.

Our homemade adjika with plums turned out to be moderately spicy, the taste is so delicate, sweet and sour. This was a very unusual combination of flavors. This snack is also called Tkemali. Well, if someone wants it spicier, then you can increase the portion of hot pepper and garlic.

homemade adjika with plums

Ingredients:

• Sweet pepper - 1 kg;
• Plum - 1 kg;
• Hot pepper - 3 pcs;
• Garlic - 1 head;
• Sugar - 1 glass;
• Salt - 2 tbsp. spoons;
• Tomato paste - 0.5 l (or fresh tomatoes - 0.5 kg);
• Vinegar 70% - 1 teaspoon (you can do without it).

We start as usual - wash and clean the food. It is advisable to use fresh tomatoes rather than tomato paste. This is a last resort if there are no fresh tomatoes.

We pass sweet and hot peppers (not peeled), plums, garlic and tomatoes through a meat grinder. Mix everything into one pan and stir.

mix all the ingredients.

Now add sugar and salt. Stir and place on medium heat. Bring to a boil and reduce heat to low. Cook like this for 30 minutes. Don't forget to stir.

You can also boil longer, then it will be thicker, but use your discretion.

It turned out delicious adjika with plums.

Well, that’s all for us, leave your comments below and suggest your own recipe options. Also join us on Odnoklassniki, bye bye everyone and bon appetit.

Homemade adjika for the winter - the most delicious recipes. updated: September 16, 2018 by: Subbotin Pavel

Adjika is a very popular dish from Abkhazia. In fact, classic Abkhaz adjika is prepared from fresh herbs, garlic, salt and fresh vegetables. The Abkhazians ground all the ingredients between two flat stones to obtain a paste-like mass. Nowadays, everything is simpler - in the kitchen there are such good electric assistants as a blender or a meat grinder. And so many recipes for adjika have appeared that they cook it with tomatoes, peppers, carrots and even zucchini and eggplant. The taste of adjika only benefited from the new ingredients. You can see this for yourself and get acquainted with very tasty recipes. And adjika for the winter is simply an obligatory element of autumn preparations.

Homemade adjika - recipe for the most delicious homemade adjika

I used to think that adjika should be very spicy. But after trying many recipes, I realized that we can adjust the severity ourselves.

I have been making this recipe for many years now and it always turns out delicious. It is rare that stocks of this adjika survive until the New Year. I recommend.

We will need:

• tomatoes - 2.5 kg
• carrots - 1 kg
• bell pepper – 1 kg
• apples - 1 kg
• sugar - 1 glass
• salt - 1/4 cup
• vegetable oil - 1 cup
• vinegar 9% - 1 glass
• garlic - 300 gr.
• chili pepper to taste

This adjika is easy to prepare.

1. Wash and clean all the vegetables. Naturally, we remove the cores from apples, and the partitions and seeds from peppers. After this, chop the vegetables one by one. Here you can use a meat grinder or blender. The blender makes it quite fine, so I prefer an electric grinder.

2. Place the chopped vegetables in a large saucepan, bring to a boil and simmer for about 1 hour.

3. Pour sugar, salt, vegetable oil and vinegar into the vegetable mixture.

Just recently I received a comment about the large amount of vinegar in this recipe, and I want to say that this is a matter of taste. For such a large volume of vegetables (5.5 kg) it’s just right for my family’s tastes. But if in doubt, use less vinegar.

4. Finely chop the garlic (you can also pass it through a meat grinder), and also add it to the almost ready adjika.

5. For spiciness, add hot pepper if desired and to taste. We like it spicy, since it's adjika.

6. Cook for another 5 minutes and place in sterilized jars.

Raw adjika for the winter from tomatoes and garlic without cooking

The most vitamin-rich and healthy adjika is obtained if the vegetables are not subjected to heat treatment. Such raw adjika should, of course, be stored in the refrigerator and placed in sterilized jars.

For raw adjika, it is better to use tomatoes that are less juicy; I usually use fingers.

We will need:

• tomatoes - 1.5 kg
• garlic - 100 gr.
• chili pepper - 1 pc.
• sugar - 2 tsp.
• salt - 1 tsp.

1. We wash the tomatoes, peel the garlic and chili peppers and put everything together through a meat grinder.

If you want a spicier dish, use hot peppers along with seeds. And if you like a delicate taste, then you need to remove the seeds from the pepper

2. Add salt and sugar, stir everything and place in pre-sterilized jars.

It really couldn't be simpler, could it?

Adjika for the winter - the best recipe without cooking

Another great recipe for raw adjika for those who prepare this vitamin-rich snack without cooking vegetables. Adjika according to this recipe turns out to be spicy and tasty.

We will need:

• tomatoes - 1 kg
• bell pepper – 2 kg
• garlic - 200 gr.
• red hot pepper - 250 gr.
• vinegar 9% - 200 gr.
• sugar - 5 tbsp. l.
• salt - 5 tbsp. l.

1. Wash, peel and chop all vegetables using a blender.

2. Chop the garlic.

3. Pass tomatoes, sweet and bitter peppers through a blender.

Sometimes it happens that hot peppers are difficult to grind in a blender and get stuck - add a few tomatoes to it and the process will go easier

4. Finally, add sugar, salt and vinegar.

5. Mix everything well and place in sterilized jars.

You can store such adjika in any other container, but then it will be stored much less. I don’t risk storing adjika with tomatoes and bell peppers for more than a month without sterilization - it may ferment.

Recipe for spicy adjika for the winter - you'll lick your fingers

Adjika, of course, turns out to be spicy, because here we will add hot pepper, horseradish, and vinegar. But my family loves spicy food, so we also prepare sizzling adjika. In the end, you can always determine the amount of hot pepper, horseradish and vinegar yourself to get the spiciness and acidity that is comfortable for your stomach.

We will need:

• tomatoes - 2 kg
• bell pepper - 10 pcs.
• garlic - 200 gr.
• red hot pepper - 3-4 pcs.
• horseradish - 200 gr. (I buy pickled in a jar)
• vinegar 9% - 70 gr.
• sugar - 100 gr.
• salt - 3 tbsp. l.
• fresh dill and parsley

1. Peel tomatoes, sweet and bitter peppers, cut into pieces and grind using a meat grinder or blender.

2. Add salt, sugar, horseradish and vinegar, stir everything well.

3. Add finely chopped fresh herbs to this mixture to taste. It is advisable to cut the greens into smaller pieces. Stir everything well so that the vegetables become friends.

4. Place in sterilized jars.

Adjika with apples for the winter - the best recipe

Adjika with apples was a good find for me out of all the recipes. Apples give adjika a sweetish taste and at the same time soften the pungency of vinegar and pepper. In addition, there is a use for apples if there is a fruitful year.

We will need:

• tomatoes - 1 kg
• bell pepper – 1/2 kg
• apples - 200 gr. (preferably sour)
• onions - 200 gr.
• garlic - 100 gr.
• hot pepper - 2 pcs.
• vegetable oil - 150 ml
• vinegar 9% - 2 tbsp. l.
• sugar - 1 tbsp. l.
• salt - 1.5 tbsp. l.

1. Tomatoes, bell peppers, hot peppers, onions and apples are passed through a meat grinder.

2. Place all the vegetables in a deep saucepan and add vegetable oil. Bring to a boil and simmer over low heat for 1 hour.

3. Peel the garlic and also chop it using a meat grinder or blender. Add garlic to the vegetable mass.

4. Salt the adjika, add sugar. There is very little vinegar in this recipe, if you like it spicier, add 1 more spoon.

5. After this, cover with a lid and boil for another 1 hour. During this time, the excess liquid evaporates and the adjika thickens a little.

6. Can be poured into sterilized jars.

Adjika from zucchini “finger-licking” - a recipe for the winter

Classic adjika is made from tomatoes and sweet peppers. And this is a recipe for an unusual adjika, since it is based on zucchini. And now is the zucchini harvest season, so the recipe will be very useful.

Recipe for delicious eggplant adjika for the winter

You won’t surprise us with adjika made from zucchini. Let's try to cook some more with eggplants. It makes an excellent snack.

We will need:

• tomatoes - 1 kg
• bell pepper – 1/2 kg
• eggplants – 1 kg
• garlic - 100 gr.
• hot pepper - 5 pcs. (you can reduce the quantity)
• vegetable oil - 100 ml
• vinegar 9% - 50 gr.
• salt - 1 tbsp. l.

1. As in all adjika recipes, we chop the vegetables using a meat grinder or blender. Place everything in a deep saucepan and mix well. If you want to get a not very spicy adjika, reduce the amount of hot pepper and remove the seeds from it.

2. Pour in vegetable oil and add salt, stir and put on fire.

3. Cook adjika for quite a long time - 1 hour. Cook over low heat, stirring occasionally.

4. Place in sterilized jars and seal.

That's all the adjika recipes for today. Of course, there are many more of them. We will definitely continue this interesting topic in the future. Now have a nice time in the kitchen and may you be pleased with the results of your work.

Good and tasty preparations to you!

Step-by-step recipes for spicy adjika for the winter with garlic, apples, various peppers, tomatoes

2018-07-15 Marina Vykhodtseva

Grade
recipe

3047

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

1 gr.

4 gr.

Carbohydrates

8 gr.

70 kcal.

Option 1: Classic spicy adjika for the winter with tomatoes and peppers

For classic adjika, this recipe requires tomatoes, sweet peppers, and hot pods. The recipe involves cooking, so the workpiece is perfectly stored in a cool place not only until the new harvest, but also for several years. In addition to the main ingredients, you need garlic. If desired, you can reduce the amount in this recipe.

Ingredients

• 2 kg of tomatoes;
• 1.5 kg pepper (sweet);
• 200 g hot pepper;
• 170 g garlic;
• 0.15 l oil;
• 60 g salt;
• 120 g sugar.

How to cook classic spicy adjika

Rinse both types of peppers and tomatoes. Peel the garlic. Cut tomatoes and peppers into large pieces. Be sure to remove the seeds from bell peppers.

First twist the tomatoes. Place in a saucepan on the stove, boil for about seven minutes, removing the foam. Next add hot and sweet peppers, also twisted through a meat grinder. Let the adjika boil for another fifteen minutes.

Add salt, sugar, add oil and add garlic. Now we boil the adjika for literally three minutes. By this point, we should already have sterile jars ready. Their volume is not important. Screw-on lids also need to be rinsed in boiling water.

Lay out the hot adjika and immediately twist it. Turn the jars with the sharp preparation over and leave for a day. There is no need to cover; let the adjika cool naturally.

Sometimes garlic is added and twisted together with tomatoes, but not everyone likes its boiled aroma and taste. You can also pour it into the finished adjika at the very end, after which turn off the stove. In this option, it is important to rinse the cloves well, otherwise the workpiece will quickly turn sour.

Option 2: Quick recipe for homemade adjika for the winter (spicy)

Here is the recipe for not just spicy, but vigorous adjika in Georgian. The sauce mainly consists of hot pepper and garlic. To smooth out the taste, vegetable oil is added to it. A mandatory ingredient is the seasoning hops-suneli. It is usually sold in spice departments, packaged in a jar or bag.

Ingredients

• 10 pepper pods;
• 65 g garlic;
• 1.5 tsp. dry seasoning khmeli-suneli;
• 20 g fresh cilantro leaves;
• a couple of spoons of salt;
• 5 tablespoons rast. oils

How to quickly make spicy adjika

Cut the pepper into several pieces, each pod. We cut off the green tail and leave everything inside. We simply peel the garlic. Finely chop the cilantro.

Grind hot pepper and garlic. Add salt, suneli hops, and sometimes add a spoonful of sugar for depth of flavor. We rub it all thoroughly.

All that remains is to season the adjika with natural vegetable oil and transfer it to a jar. Screw on the lid and put it in the refrigerator. There is no need to roll up the adjika; it can be stored well all winter without it.

For viscosity and moisture, you can add a couple of ground bell peppers to adjika or twist one tomato. Often, on the contrary, it is dried and poured into jars; this seasoning is convenient to use for preparing stews and kharcho, but in this case we exclude oil.

Option 3: Spicy adjika for the winter (vegetable)

Adjika can contain not only tomatoes and peppers, but also various other vegetables. Here is the recipe with onions and carrots. You will definitely need some vegetable oil, some of the vegetables will be stewed in it, this will significantly improve the taste of adjika. This recipe does not add garlic.

Ingredients

• 0.8 kg carrots;
• 0.8 kg of onion;
• 3 kg of tomatoes;
• 400 g hot pepper;
• 1.5 kg of sweet pepper;
• 300 ml oil;
• 80 g salt;
• 90 g sugar.

Step by step recipe

Peel all the onions and grind through a meat grinder. It is advisable to insert a grille with large holes into the device. Pour vegetable oil into a saucepan, add the onion, and cook over low heat for about five minutes.

We peel or simply wash the carrots well, cut them into pieces, and twist them. Add to the onion. Cook the vegetables for ten minutes.

We cut the bell and hot peppers into pieces, put them in a meat grinder, and pour them into the onions and carrots. Grind the tomatoes and pour in next. Boil the spicy adjika for 45 minutes.

Season the workpiece with salt, add sugar, it is advisable to try adjika after that. Place into jars immediately while the sauce is hot. Twist and turn upside down.

If there are not enough carrots, then you can take more onions or vice versa, but in general it is recommended to stick to the specified amount so that you do not have to recalculate the amount of spices.

Option 4: Spicy adjika for the winter with horseradish

Another recipe for mixed adjika with tomatoes and peppers, but with the addition of horseradish. This preparation does not need to be cooked, so it is also a quick option. We choose fresh, ripe, but not overripe vegetables, wash them thoroughly, and be sure to dry or wipe them.

Ingredients

• 3 kg of tomatoes;
• 1.5 kg pepper;
• 230 g garlic;
• 20 ml of essence;
• 150 g horseradish;
• 5-7 chili;
• 120 g salt;
• 150 g sugar.

Step by step recipe

To chop vegetables for this type of adjika, it is best to use a meat grinder. Only it produces small pieces, the food processor is not suitable. We cut the washed vegetables into pieces that will easily fit into the hole, and drive them through.

We peel all the garlic and also send it along, you can twist the splice into a total mass. Take a saucepan or basin, a bucket that will hold all the ingredients.

The most difficult part of this recipe is twisting the horseradish. We take only fresh roots; dry ones are difficult to work with. Peel and cut with a knife. Since the root is hard, you need to chop it into small pieces. We twist them last. It is advisable to do this in a ventilated area so that it does not irritate your eyes too much.

Combine horseradish with the rest of the ingredients. Add salt and sugar, mix well. At the very end, add a little vinegar to be safe. You can also cook without it if you do not plan to store the product for more than three months. If the tomatoes are fleshy and sweet, then you don’t need to add sugar to them; we make adjika without it.

All that remains is to pour the spicy adjika into jars. It is already ready for use, but will also last wonderfully until spring. We take a tight lid, you can screw it on, no air should pass through.

It is very convenient to keep this adjika in plastic bottles; they easily fit in the refrigerator door shelf. Just wash and dry the container first.

Option 5: Spicy adjika for the winter with apples

A very tasty and aromatic sauce that can be prepared with any apples, but it is better to choose sweet and sour varieties. In addition to fruits, fresh or dried hot pepper pods are a must. The recipe is based on tomatoes and bell peppers. For this adjika you need a saucepan, since the preparation requires cooking on the stove.

Ingredients

• 2.2 kg of ripe tomatoes;
• 1.4 kg pepper;
• 80 g garlic;
• 0.15 l oil;
• kilogram of apples;
• 1 tsp. coriander;
• 90 g sugar;
• 55 g salt;
• 0.2 tbsp. vinegar 3%;
• 7 chili pods.

How to cook

Rinse tomatoes, peppers and apples. Grind the tomatoes and pepper pulp through a meat grinder. We put them on the stove and start cooking while we can work on the other ingredients.

While we are peeling the apples, cut them into pieces convenient for scrolling, and simply cut the hot pepper into several pieces. We run it all through a meat grinder, and then put it in a saucepan with a boiling base. Cook the adjika for exactly an hour over low heat.

There is time to prepare sugar and salt, and also peel the garlic. You can also twist it, or simply rub it and run it through a press.

Ten minutes before the end of cooking, add garlic, sugar and salt, and add oil. Unrefined products are used for preparations. Mix and cook together.

Pour in the bite, then take a dry and clean ladle, stir and immediately scoop up the spicy adjika, put it in jars, and put a seaming lid on each one. We seal it using a special key (machine). The jar must be turned over immediately. Set aside until completely cool.

When tomatoes boil, a foam usually forms, which should be removed. Also, the tomato mass often rises, so take a large pan with plenty of free space.

In this recipe we will talk about how to prepare very tasty adjika for the winter - a popular and beloved spicy vegetable preparation by many.

If you love adjika, then it is advisable to prepare it for the winter during the season when the vegetables are ripe and full of aromas and vitamins. With seasonal vegetables, any dish, of course, turns out much tastier, and adjika especially!

The adjika recipe, which we will discuss below, is interesting because bell pepper is present in large quantities in this recipe, which makes adjika incredibly tasty. Don't believe me? Make a little of this adjika to try - your loved ones will certainly ask you to make more!

Adjika recipe for the winter

20 large red bell peppers

6 large ripe tomatoes

3 pods of hot red pepper

1 cup each of garlic cloves, sugar, vinegar 9%, vegetable oil

1 bunch of parsley

How to prepare adjika for the winter:

Prepare the vegetables: wash, cut off everything unnecessary (stems, seeds of peppers), grind the tomatoes and peppers in a meat grinder, pour the mixture into a saucepan and boil for 20 minutes.

Twist the garlic with hot pepper, add to the tomatoes in the pan, simmer for another 10 minutes, then add sugar and salt, add vinegar and oil, simmer for another 10 minutes over low heat, stirring.

After 10 minutes, season the adjika with chopped parsley, boil for 5 minutes, pour the adjika into sterilized jars, seal with sterile lids, turn upside down and let the adjika cool in this position.

Friends, have you ever made adjika with bell pepper? If yes, then share your impressions of this version of the well-known snack in the comments to this recipe.

Boiled adjika for the winter, the best recipe with photos

Boiled tomato adjika for the winter

Recipe for boiled tomato adjika.

1. Let’s prepare the garlic, and you need a lot of it for adjika. To quickly finish this dreary task of peeling garlic, I suggest a little trick. Separate the head into cloves and place them in a bowl. Pour boiling water over for 5-7 seconds and drain the water.

Now the skin of the garlic comes off instantly, you just need to lightly pick it with a knife. This greatly saves the process of peeling garlic.

2. Wash the tomatoes and also pour boiling water over them so that they can be peeled off the hard skin. If the skin does not come off the first time, drain the water and pour boiling water over it again. This time, even thick-skinned tomatoes should be peelable.

Remove the skin from the tomato.

3. Peel the bell pepper from the stalk and seeds, cut lengthwise into 4 parts.

4. Grind tomatoes, sweet bell peppers and hot chili peppers in a meat grinder.

5. Pour everything into the pan. Add 100 g sugar, 0.5 tbsp. salt, 50 ml. vegetable oil. Mix everything and simmer on low heat for 1-2 hours. My tomatoes for this adjika were very watery, I had to simmer for about 3 hours to make the adjika thicker.

6. At the final stage, squeeze the garlic into the pan and add 25 ml of vinegar. Stir and taste the adjika for salt, adding more if necessary. Simmer for another 3 minutes.

7. Pour the finished adjika into prepared sterilized jars and screw on the lids. We turn the jars over and put them in a warm place for a day, wrap them in a blanket. After a day, the adjika can be put away in the closet for the winter.

The most delicious boiled adjika ready! Bon appetit!

Adjika for the winter

tomatoes – 2.5 kg
sweet pepper – 1 kg
apples – 1 kg
carrots – 1 kg
hot pepper – 2-3 pcs.
garlic – 200 g
sugar – 1 glass
salt – ¼ cup
sunflower oil – 200 g
vinegar – 200 g

Boiled adjika for the winter is a very tasty and practical recipe. It goes well with absolutely any dish in winter: meat, rice, spaghetti, potatoes... Due to apples and carrots, it has a certain sweetness and is not very spicy. You can also call this recipe – adjika with apples for the winter.

This is my favorite winter preserve.

Wash the tomatoes and cut them into halves or quarters.

We peel the pepper from the core and also cut it into pieces.

We only cut off the tail of the hot pepper. So he'll go into the meat grinder completely.

Cut out the core of the apples and cut them into pieces.

Wash the carrots, peel them and cut them into pieces that your meat grinder or blender can grind.

Now we pass all the vegetables through a meat grinder or blender.

Cook the resulting vegetable mixture for 1 hour after boiling. I do this in a large cauldron.

Then turn off the heat and add: sugar + salt + vinegar

and sunflower oil. I take deodorized oil so that it does not go rancid during long-term storage.

Garlic, previously minced through a meat grinder, is added at the very end.

Mix the adjika well and put it in sterilized jars. There is no need to sterilize jars of adjika.

Aromatic, delicious adjika for the winter is ready. This quantity of products makes 9 half liter jars.