You probably know various recipes adjiki - from soft delicate taste to a sharp, vigorous, tongue-grabbing sensation. Each recipe has many of its admirers, but the majority still love adjika precisely for its spicy spicy taste. This adjika is incredibly good with meat and fish dishes, it also goes well with vegetables, rice and pasta.

In general, if you want familiar dish sparkles with new colors, add aromatic adzhika to it homemade. Even the taste of borscht and soup will be noticeably enriched thanks to this seasoning. Do not forget that adjika has a number of useful properties: stimulates appetite, improves digestion, kills viruses and enhances the body's protective properties. This article will tell you how to make spicy adjika at home in such a way as to delight everyone around you. Believe me, the proposed recipes will tell everyone about your culinary talents and will cause a lot of positive emotions. In addition, we will tell you a few secrets and subtleties:

1. The basis of real spicy adjika is always 3 components: fresh hot peppers, coarse salt and garlic, preferably hot with a purple tint.
2. The taste and aroma of adjika depends on additional ingredients and spices. This spicy seasoning goes well with marjoram, bay leaf, thyme, cumin, saffron, basil and dill.
3. All components of adjika should be ground to a paste. A blender, meat grinder and mortar are suitable for this purpose.
4. To get more rich taste and the aroma of the spice needs to be fried in a frying pan. Thanks to this they will highlight essential oils and will make the taste of your adjika simply extraordinary.

Spicy adjika with garlic

Required Products:

• hot pepper - 10 pcs.
• garlic – 1 head
• zira – 1 tbsp. spoon
• salt – 2 tbsp. spoons
• dill seeds – 10 g
• coriander seeds – 2 tbsp. spoons

In a blender, grind the peeled garlic and pepper without seeds and tails. In a dry frying pan, fry the coriander and cumin, making sure that they do not burn. When will it appear rich aroma, immediately remove the spices from the frying pan and crush them in a mortar along with the dill seeds. Combine the resulting mixture with a spicy pepper-garlic mass, add salt and season your favorite dishes with adjika. Please note that during the first two days the taste of adjika will be very sharp, but then it will become softer. Store in the refrigerator in a clean glass container.

Spicy green adjika

This one is spicy and aromatic adjika Ideally complements the taste of first courses, it goes especially well with kharcho and borscht.

Ingredients:

• spicy Green pepper– 800 g
• salt - 2 table. spoons
• dill – 1 bunch
• purple basil – 30 g
• cilantro – 50 g
• garlic – 12 cloves
• whole coriander seeds – 20 g

We pass dill, basil, pepper, garlic and cilantro through a meat grinder. Pound the coriander in a mortar or grind it in a blender, add salt to the mixture and mix thoroughly. We put the adjika into prepared jars, which from now on should only be stored in the refrigerator.

Spicy adjika with tomato paste

This adjika recipe will perfectly complement the taste of boiled pork, pasta and potatoes.

Components:

We pass sweet and hot peppers through a meat grinder or food processor, then do the same with garlic and chopped herbs. Mix everything with tomato paste until smooth. Heat coriander, marjoram and paprika in a frying pan, then crush and add to adjika along with salt, store in the refrigerator for several days.

Spicy raw adjika

This adjika goes well with any dish; you can even simply spread it in a thin layer on bread or pita bread. The main thing is to take ripe and fleshy peppers, on which the taste of the seasoning depends entirely.

Components:

• hot pepper – 1 kg
• salt - 2 table. spoons
• sweet pepper – 700 g
• garlic – 300 g
• dried basil – 5 g
• bay leaf – 0.5 teaspoon

Grind all the components of adjika in a meat grinder, add salt, basil and ground Bay leaf, put into jars that can be stored in the refrigerator for 5-7 days.

Among all our preparations, we hold homemade adjika in special esteem; I have carefully preserved the recipe for the most delicious homemade adjika for many years. Once upon a time I wrote it down on a piece of paper, after accidentally talking at the market with a woman selling peppers and tomatoes. Every time I prepare adjika from tomatoes for the winter, I remember it with great gratitude. The recipe has long been spread among all our acquaintances and friends, because it really is very tasty, not a single store-bought sauce even comes close to this. homemade adjika. For our taste, it is ideal - moderately spicy, aromatic, thick, suitable for many dishes.

Ingredients:

• Meaty tomatoes – 2.5 kg;
• red sweet pepper – 500 g;
• peeled garlic – 100 g;
• hot chilli pepper – 2-3 pcs;
• carrots – 250 gr;
• sweet and sour apples – 250 gr;
• salt - to taste;
• sunflower oil– 250 ml.

How to prepare adjika from tomatoes for the winter

For adjika, vegetables are chopped through a meat grinder so that ready seasoning did not have a uniform texture, but was granular, with a very small pieces boiled vegetable pulp. Cut out the spot on the tomato where the branch was attached. I don’t remove the skin, it’s a waste of time; anyway, it won’t be felt in the finished adjika. Shake out the seeds of the sweet pepper and remove the stem. Cut out the center with the seeds from the apples. We clean the carrots and cut them lengthwise into strips - this will make it easier to put them into the meat grinder. Peel the garlic and leave the hot peppers with the seeds. We weigh the vegetables after peeling, the list of ingredients shows the net weight!

Grind the prepared ingredients through a meat grinder. The photo shows that the mass was not homogeneous, like, but with small pieces of vegetables.

Pour into a cauldron or large saucepan. We do the most strong fire so that it boils faster. When “bulks” appear on the surface, reduce the heat to low, cover with a lid, and leave to simmer for an hour and a half. Periodically check how the vegetables are cooked. Remove the lid and leave the fire low. We continue to cook adjika for the winter for another 35-45 minutes, without covering it. Stirring the thickening slurry from time to time, evaporate the liquid.

Pour sunflower oil into the thickened vegetable mass, any kind, but always refined. Stir, driving the oil away from the walls of the cauldron, mixing it into the seasoning. It will become oily and will begin to splatter as it cooks further. In order not to get burned, not to stain the stove and everything around, we cover the cauldron with a lid, but not tightly, but leaving a narrow gap. Cook for half an hour, stirring occasionally.

A few minutes before the end of cooking, add salt to the adjika and squeeze the garlic through a press. Stir. We put a little in a saucer and try it - you should like the taste of homemade adjika. If there is not enough salt or spice, add what is necessary.

Wash the jars in advance. Wash the lids too hot water with soda, pour boiling water and put on low heat. We sterilize the jars before filling so that they are hot. I place it on a small saucepan of water, turning the jars upside down, and sterilize small containers for two minutes. Just before one jar is filled, the second one will already be steaming. Fill to the very top and screw tightly. You can wrap it in a blanket, I leave it on the table to cool without additional heating.

Although the process is somewhat labor-intensive, in essence, active cooking is just preparing vegetables. And during the cooking process, you need to keep an eye on it so that nothing burns or overcooks. It’s cooked in exactly the same way, look at the recipe, it might be useful to you too.

After spending a few hours, you will prepare a wonderful universal seasoning, and at the first try you will be convinced that homemade adjika is delicious, and that now you have a recipe for the most delicious homemade adjika. Good luck with your preparations and bon appetit!

It is difficult to imagine many dishes without seasonings. Sauces, gravies, dressings give them extra taste, aroma and make food more appetizing. At any national cuisine there are seasonings. Uyghurs cannot imagine food without losigian; in Russian cuisine, “Cobra” or “Ogonyok” are in demand; in the Caucasus, adjika is served with many dishes.

Essentially, all these seasonings are similar. The main place in them is given to red hot pepper. And the remaining ingredients are added based on national traditions and taste preferences.

Adjika is a mix of hot pepper, red pepper, garlic and salt with the addition of herbs popular in the Caucasus. Most often it is cilantro (coriander), hops-suneli, utskho-suneli (fenugreek).

Real adjika has a thick paste-like consistency. Its color varies from red to green. It all depends on the color of the pepper, as well as the spices that were added during the cooking process.

Tomatoes are not added to classic adjika. But over time, adjika has undergone changes, and housewives began to cook it the way they like best. This is how adjika with tomatoes appeared, which many successfully prepare for the winter.

Adjika from tomatoes for the winter: subtleties of preparation

• In addition to tomatoes, you can add other components to adjika: carrots, onions, apples, spices. But the main place is given hot pepper and garlic, since adjika should be not only spicy, but also spicy. Therefore, when selecting ingredients, take into account the ratio of pepper and other vegetables.
• Adjika is prepared in the form of a thick puree or paste. To do this, grind all the ingredients in a blender or meat grinder. To get high-quality adjika, take only ripe vegetables. They may be slightly dented or burst, but should not show signs of spoilage or disease, otherwise this may adversely affect the storage of canned products.
• Adjika can be made either very hot or less hot. Therefore, when choosing a recipe, pay attention to the amount of hot pepper and, if desired, reduce it.
• Adjika can be raw or boiled. Add enough salt and garlic to the raw one. It must be stored in the refrigerator. For raw adjika It is better to use a small container so that in an open jar the seasoning has as little contact as possible with air, which can cause it to sour.
• Boiled adjika is packaged in glass jars hot and immediately sealed tightly. Such canned food can be stored at room temperature.

Adjika from tomatoes for the winter, boiled

Ingredients:

• tomatoes – 1 kg;
• bell pepper – 1.5 kg;
• hot pepper – 4 pcs. (or to taste);
• vegetable oil – 50 ml;
• 9 percent vinegar - 1 tbsp. l.;
• garlic – 300 g;
• sugar – 1 tbsp. l.;
• salt – 1 tbsp. l.

Cooking method

• Prepare sterile jars with lids.
• Wash ripe tomatoes. Place them in a bowl and pour boiling water over them. After 2 minutes, cool in cold water and remove the skin. Cut in half, cut out the stems.
• Wash the bell and hot peppers, cut them in half, remove the stems and seeds.
• Separate the garlic into cloves, peel and rinse cold water.
• Grind peppers, tomatoes and garlic through a meat grinder.
• Pour the vegetable mixture into a saucepan, put on fire, and bring to a boil. Add salt, oil and vinegar. Simmer over moderate heat for 1.5 hours.
• Grind the garlic in a blender or put it through a culinary press. Combine with adjika. Simmer for another 10 minutes. Take a sample and add more salt if necessary.
• While hot, place adjika into jars and seal tightly with sterile lids. Turn it upside down and wrap it in a blanket. Leave the adjika until it cools completely.

Note: you can prepare adjika a little differently. First, grind the tomatoes in a meat grinder, pour the tomato mass into a saucepan, put on moderate heat and simmer for 20 minutes. Then grind the pepper and garlic in a meat grinder and add to the tomato mass. Then cook according to the recipe. But in this case, the adjika cooking time can be slightly reduced.

Adjika from tomatoes with apples for the winter, boiled

Ingredients:

• tomatoes – 1.5 kg;
• bell pepper – 1.5 kg;
• hot pepper – 3 pcs.;
• carrots – 0.5 kg;
• sour apples – 0.5 kg;
• garlic – 3 heads;
• vegetable oil – 100 ml;
• salt – 2 tbsp. l.;
• 9% vinegar – 50 ml.

Cooking method

• Prepare sterile jars in advance.
• Start processing vegetables. Wash the tomatoes, cut them in half, remove the stems.
• Wash the pepper, cut off the stem with some of the pulp. Cut each fruit in half, remove seeds and membranes.
• Wash the apples, cut them into four parts, cut out the seed chambers.
• Peel the garlic and rinse with cold water.
• Peel the carrots, wash them, cut them into small pieces.
• Grind bell peppers, tomatoes, carrots and apples through a meat grinder. Vegetable mixture Pour into a wide saucepan, place over moderate heat, bring to a boil and cook for 50-60 minutes. Stir the puree periodically to prevent it from sticking to the bottom.
• Separately grind the hot pepper and garlic in a meat grinder. Add to the rest of the mixture. Immediately add salt and oil. Stir. Simmer over low heat for another 20-30 minutes. If the adjika is not as thick as you would like, extend the cooking time a little. 5 minutes before the end of stewing, pour in vinegar.
• While hot, place the adjika into dry, heated jars. Seal tightly with sterile lids. Turn the jars upside down and wrap them well. Leave it like this until it cools completely.

Adjika from tomatoes for the winter with eggplants, boiled

Ingredients:

• tomatoes – 1 kg;
• hot red pepper – 3 pcs.;
• eggplants – 0.5 kg;
• bell pepper – 0.5 kg;
• garlic – 2 heads;
• salt – 1.5 tbsp. l.;
• sugar – 1 tbsp. l.;
• vinegar - 40 m;
• vegetable oil – 100 ml.

Cooking method

• Prepare sterile jars with lids for adjika in advance.
• Wash the ripe tomatoes and cut out the stems.
• Trim the stems of the eggplants. Wash the fruits and cut off the skin. Cut into wide circles. If there are seeds, cover the eggplants with salt and leave under pressure for half an hour. During this time, juice will be released. Rinse the eggplants in cold water and squeeze. The seeds will come out along with the juice.
• Peel the garlic and rinse with cold water.
• Wash bell peppers and hot peppers, trim the stems, cut each fruit in half and remove the seeds.
• Grind the vegetables in a meat grinder. Pour the puree into a wide saucepan. Bring to a boil over moderate heat, add salt, sugar and butter. Cook at low boil for 50-60 minutes. To prevent the mass from burning, it must be stirred periodically. 5 minutes before readiness, pour in vinegar.
• Pack the finished adjika into dry jars and seal tightly with lids.
• Turn them upside down and cover them with a blanket. Wait until it cools down completely.

Adjika from tomatoes for the winter, spicy, without cooking

Ingredients:

• tomatoes – 1 kg;
• hot red pepper – 0.4 kg;
• garlic – 0.5 kg;
• basil, cilantro, parsley - a small bunch each;
• khmeli-suneli – 2 tsp;
• salt – 1.5 tbsp. l.;
• 9% vinegar – 50 ml.

Cooking method

• Since all vegetables do not undergo preliminary heat treatment, they need to be selected more carefully. Only ripe tomatoes without signs of spoilage are suitable. Wash them, cut them in half, cut out the stems.
• Wash the hot pepper, cut it in half, cut out the stalks, and remove the seeds. Before processing peppers, be sure to wear disposable rubber gloves, otherwise the hot juice will penetrate the skin and you will feel its pungency for a long time.
• Separate the garlic into cloves, peel the husks, and wash in cold water.
• Sort the basil, cilantro and parsley, remove wilted and rotten stems, wash thoroughly in several waters. Place on a towel to dry the greens slightly.
• Grind vegetables and herbs in a meat grinder. Add suneli hops, salt, and vinegar to them. Mix thoroughly.
• Place in clean dry small jars. Seal tightly with tin screw caps. Put it in the refrigerator or put it in a cold cellar.

Adjika from tomatoes with bell peppers for the winter, without cooking

Ingredients:

• tomatoes – 1 kg;
• bell pepper – 0.5 kg;
• chili pepper – 3 pcs.;
• garlic – 0.2 kg;
• salt – 1 tbsp. l.

Cooking method

• Prepare small jars, wash thoroughly, dry by turning them over on a towel.
• Ripe meaty tomatoes wash, remove the stalks. Pour boiling water over the tomatoes and leave for 2-3 minutes. Then rinse with cold water and remove the skin.
• Wash the pepper, cut in half, remove the seeds. But if you want to get a very spicy adjika, you can leave the seeds.
• Peel the garlic and wash in cold water.
• Grind all vegetables in a meat grinder. Add salt. Mix well.
• Place the adjika into jars and close with screw caps. Put it in the refrigerator.

Adjika from tomatoes with ground paprika for the winter, without cooking

Ingredients:

• tomatoes – 1 kg;
• ground paprika – 3 tsp;
• red hot pepper – 3 pods;
• garlic – 0.2 kg;
• cilantro – 1 bunch;
• suneli hops, coriander, turmeric, cumin - 1 tsp each;
• vegetable oil – 50 ml (optional);
• salt – 2 tbsp. l.

Cooking method

• Wash the tomatoes, cut them in half and remove the stems.
• Wash the pepper, trim the stalks, remove the seeds.
• Peel the garlic and rinse in water.
• Pour in spicy spices boiled water to make a paste and leave to swell.
• Sort the cilantro, remove yellowed or rotten branches, wash in large quantities cold water. Place on a towel and dry.
• Grind vegetables and herbs in a meat grinder. Add salt, oil (optional) and spices. Mix well.
• Place in clean, dry small jars and close tightly with screw caps. Put it in the refrigerator.

Note to the hostess

There are many recipes for making adjika. You can change the amount of ingredients according to your taste. The main thing is that adjika contains hot pepper, garlic and salt. You can add both fresh herbs and ground spices to adjika.

Store adjika in a dark, cool place - in the refrigerator or cellar. Adjika, hermetically sealed tin lids, can be stored in a dark place at room temperature, such as a closet.

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

And also, amazing homemade adjika will fit perfectly into the menu of any ceremonial table. As a snack strong drinks, such yummy food will undoubtedly do.

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

A simple recipe for classic adjika without cooking

Required components:

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

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

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

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

Pass all components through a meat grinder.

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

Pour vegetable oil into the tomato mixture.

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

Tender adjika without vinegar for the winter

Ingredients:

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

How to prepare homemade adjika without vinegar for the winter:

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

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

Sweet and sour adjika with apples

Products:

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

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

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

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

Spicy zucchini adjika - finger licking recipe

Making delicious adjika from zucchini is quick and easy. The result will exceed all your expectations, zucchini appetizer it will look good even on festive table- your guests will simply lick their fingers.

You will need:

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

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

We wash the zucchini, peel and remove seeds, cut into small pieces and chop using food processor or meat grinders.

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

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

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

Delicious adjika made from quince and plum

Ingredients:

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

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

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

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

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

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

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

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

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

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

Adjika recipe for children - mild and not spicy

Products:

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

How to prepare homemade adjika for children for the winter:

Homemade adjika from tomatoes, peppers and garlic

You will need:

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

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

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

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

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

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

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

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

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

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

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

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

Recipe for bitter adjika Ogonyok

Products:

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

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

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

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

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

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

Homemade adjika is much tastier than store-bought sauces. At the same time, it is healthier, because it contains no preservatives. Adjika can be prepared to suit absolutely every taste: sweet, spicy, boiled, raw, only with vegetables or with the addition of fruits. This seasoning is also suitable for meat dishes, it is good to flavor spaghetti; adjika can also be used when baking pizza. Adjika will also help out if there is absolutely no food in the house, but you really want to eat. Smeared spicy adjika a black slice of bread with a slice of lard placed on top - there is nothing tastier than this sandwich!

How to prepare adjika - necessary ingredients

Almost all vegetables, herbs and spices are used for adjika. basis homemade sauce Mostly they are tomatoes, but sometimes they are replaced with tomato paste. It is better to take vegetables even if they are a little overripe, so the adjika will turn out juicier. Spices and herbs can be varied, i.e. Add more or less of them to each specific recipe - as you wish.

How to cook boiled adjika with tomatoes, apples and garlic

• For adjika, take 5 kg of tomatoes, 0.5 kg of onions, sour apples, carrots, bell pepper. Grind everything in a meat grinder.
• Also chop 5 pieces of hot pepper.
• Pour 2 cups of vegetable oil into the vegetable mass and add 2 tablespoons of sugar and the same amount of salt.
• Cook the adjika over low heat for 2 hours, and then add the garlic crushed in a press (8-10 cloves).
• Boil for another 20 minutes.
• Place the adjika into sterilized jars and close them with lids.
• When the workpiece has cooled, transfer it to the cold.

How to cook boiled adjika with zucchini and sweet peppers

Cut into pieces:

• zucchini – 5 kg;
• red sweet pepper – 1 kg;
• apples – 1 kg;
• carrots – 1 kg.

Grind everything in a meat grinder along with:

• garlic – 200 g;
• hot pepper – 300 g;
• parsley and dill - 1 large bunch each.

Transfer the mixture to a saucepan and add: sugar – 200 g, salt – 100 g, vinegar 9% – 5 tbsp, vegetable oil – 500 ml. Boil adjika for 3 hours, and then put it in jars. Keep the sauce refrigerated.

How to cook boiled adjika with eggplants

• Take 2 kg of tomatoes, 1.5 kg of sweet peppers, 2 kg of eggplants, 2-3 pcs. hot pepper, 1 cup garlic cloves.
• Grind everything in a meat grinder, and before doing this, boil the eggplants for 10 minutes.
• Season the vegetable mass with salt - to taste, ground pepper- taste, vegetable oil– 1 cup, vinegar – 3/4 cup.
• Boil adjika for 1 hour, and then roll it into sterilized jars.

How to cook boiled adjika with beets

For adjika, grind in a blender or meat grinder:

• sweet pepper – 1 kg;
• onion – 1 kg;
• carrots – 1 kg;
• beets – 1 kg;
• tomatoes – 6 kg;
• hot pepper – 3 pcs.

Mix everything with salt (3 tbsp), sunflower oil - 0.5 cup, vinegar - 1 cup. Cook adjika for 2 hours. Pour into jars and let cool. Transfer to the refrigerator.

How to cook raw adjika with horseradish

• Grind horseradish root - 300 g, fresh tomatoes - 3 kg, garlic - 300 g.
• Add 2 tbsp to vegetables. salt and 200 ml vinegar 6%.
• Stir the adjika and let it brew in the cold for 7 days.
• Then pour it into jars and keep it under nylon cover in a refrigerator.
• This adjika becomes tastier the longer it infuses. The shelf life of raw adjika is 2-3 months.

How to cook adjika with tomato paste

For this delicious adjika you need to purchase tomato paste yourself. High Quality, i.e. without starch in its composition. You will need 500 ml of paste. Mix it with vegetables chopped in a meat grinder:

• Sweet pepper big size– 15 pcs.;
• hot pepper – 5 pcs.;
• fresh parsley - 2 large bunches;
• garlic cloves – 300 g.

Also add:

• granulated sugar – 100 g;
• salt – 80 g;
• vinegar 9% strength - 100 ml;
• vegetable oil – 400 ml.

Cook adjika for 30 minutes over low heat. Stir it constantly so that the thick mass does not burn. Place in jars and store in the refrigerator. If you want to stock up on this delicacy for future use, then preserve adjika in sterilized jars.

You can see another recipe for delicious adjika with plums in the video.