The oriental word “adjika” immediately gives rise to an association with something scorching, spicy, and certainly an oriental type of man: Georgians and Armenians are considered to be subtle connoisseurs of this additive. By the way, modern adjika is a close relative mexican sauce"salsa", which also has a spicy taste. Prepare boiled adjika making tomatoes for the winter is quite simple, but each recipe has its own characteristics and components.

Adjika: myth and reality

Among homemade preparations for the winter, adjika is considered to be very spicy sauce based on tomatoes, garlic and hot pepper, which is served at the most variety of dishes, although they like it more with meat or steamed vegetables. Modern lovers of spicy foods create more and more sophisticated recipes every year: with beets, pears or green tomatoes, without even realizing that in this way they are moving further and further from the essence, turning the spicy seasoning into an ordinary sauce, albeit a very tasty one.

In fact, adjika has nothing in common with tomatoes, nor with apples and carrots. Original version does not contain tomatoes or garlic, but only hot peppers, a special set of spices and walnuts. No heat treatment is used at the time of preparation. At the same time, adjika is prepared with rubber gloves - it is so hot pungent taste she has.

What national cuisine does this sauce belong to?

Adjika comes from Abkhazia, a mountainous country near the Black Sea, although Georgians constantly dispute this fact, claiming that the palm in the creation of this hot seasoning belongs to them. The word “adjika” is a slightly modified “a-tsika”, which means “salt”. Yes Yes, regular salt, which is used for food in every home.

In ancient times, salt was quite expensive product, and enterprising Abkhaz livestock breeders gave it to sheep as food in order to stimulate their appetite, which means more weight gain: meat and fat. At the same time, so that the poor mountain shepherds hired to look after the flock would not steal the expensive seasoning, salt was thickly mixed with pepper.

It is interesting that this fact did not bother the mountain Abkhazians at all; they additionally mixed bitter salt with various aromatic herbs and spices and sprinkled food. This is how adjika arose - spicy seasoning for food, perfectly stimulating appetite and digestion.

Types of boiled adjika

Over time, the recipe for preparing this seasoning spread to other countries, but for the Slavs, who were not accustomed to such spicy food, it was too hot, so gradually adjika changed its composition almost beyond recognition, and the main distinguishing factor appeared: the presence of tomatoes and heat treatment. Nowadays there are a great variety of recipes for boiled adjika for the winter to suit a wide variety of tastes. This

• regular made from tomatoes and garlic;
• spicy from chili pepper;
• from tomatoes, bell pepper;
• with the addition of carrots, onions and various herbs;
• with sour apples;
• with the addition of plums and pears, boiled adjika becomes more like tkemali - another spicy sauce from mountainous countries;
• made from zucchini, carrots and hot peppers - in appearance, such adjika no longer resembles its ancestor, but rather resembles very spicy squash caviar.

A classic recipe with a modern twist

By itself accessible recipe boiled adjika for the winter is prepared from two kilograms of tomatoes, ground in a meat grinder with one and a half kilograms of sweet red pepper, chopped in the same way.

While the vegetable mixture is boiling, it is preparing spicy dressing: 2-4 cloves of garlic and half a pod of hot chili pepper are crushed, mixed with 5 tbsp. spoons of sugar and 4 tbsp. spoons of salt.

The resulting mass is added to the boiled adjika and boiled for about twenty minutes. At the end of cooking, pour in 100 grams of vinegar, let it boil and pour into jars.

With apples and onions

Boiled adjika made from tomatoes and garlic is considered one of the most popular among the Russian-speaking population, and this version with apples is especially praised by connoisseurs of its refined taste, which gains strength thanks to the combination of sour fruit and bitter-spicy garlic. To prepare you will need:

• 500 grams of onions and carrots. Peel the onions and carrots. Pass the vegetables through a meat grinder or chop with a blender, place in separate bowls.
• 3 kg of meaty tomatoes.
• 600 grams each of sweet peppers and apples - remove the seeds and chop them too.
• 1/2 cup each sunflower oil, sugar and vinegar 9%. In this case, it is recommended to use refined oil so that there is no foreign taste.
• 200 grams of peeled garlic.
• Salt is usually added to your taste: approximately one and a half to two tbsp. l.
• 2 large pods of hot pepper. It is better to use red - it is more bitter and aromatic. Clean thoroughly and remove seeds.
• Dill and parsley, optional.

Tomatoes, chopped with a meat grinder and placed in a wide saucepan, put on fire. When they boil for ten minutes, add carrots to them, after another ten minutes - apples, Bell pepper and onions. Stir and cook for about an hour, stirring the mixture occasionally.

Grind hot pepper, garlic and fresh herbs in a meat grinder. Add sugar and salt to them, pour the resulting mass with garlic into the boiled adjika. Same way - vegetable oil and vinegar, simmer for about thirty minutes, remembering to stir occasionally.

Turn off the stove and put the adjika boiled for the winter into sterilized jars, choosing ones that are not too large: half-liter and 250-gram jars are ideal. Roll up firmly tin lids and place it on the table bottom up, wrap it with a warm blanket on top. When the sauce has completely cooled, you can put it away for winter storage.

Adjika with basil and pears: a spicy taste for gourmets

Housewives note something unusual for adjika sweet and sour taste, which develops into a scorching spiciness, enhanced by the spice of basil.

To prepare boiled adjika with basil you will need:

• Half a kilogram of onions and pears, the variety is not important, as long as the fruit is not spoiled, you don’t have to remove the peel - it adds tartness to the sauce.
• One and a half kilograms ripe tomatoes. If the skin is hard, you can scald the fruit with boiling water and remove it.
• One kilogram of sweet bell pepper. Carefully remove the seeds.
• 130 - 150 grams of sugar.
• 100 grams of peeled garlic.
• 75 ml refined vegetable oil.
• 1 hot pepper; if you want a very spicy mass, take a larger size.
• 50 ml vinegar 9%.
• 1\2 tbsp. spoons of salt.
• A small bunch of basil (not suitable with purple leaves).

Grind the peeled vegetables in a blender into separate containers. IN large saucepan or in a cooking basin, pour the mixture of tomatoes, sweet peppers, onions and pears, mix and put on fire. When the mixture boils for five to ten minutes, add oil and spices, cook for about forty minutes, stirring occasionally with a slotted spoon.

Grind the hot pepper and garlic in a blender, finely chop the basil with a knife and put the whole mass into adjika, let it simmer for another ten minutes. At the very end of the process, pour in vinegar, mix and you can put it in jars, which must be sterilized beforehand. Roll up with tin lids, turn upside down, wrap with something warm until completely cooled.

Ukrainian spicy sauce

A simple recipe for boiled adjika from tomatoes for the winter can be prepared from simple ingredients:

Half a kilogram of carrots, sweet peppers (preferably red), very sour apples;

Two to three kilograms of maximally ripe, but not rotten tomatoes;

One hundred grams granulated sugar;

1 glass of sunflower oil, preferably refined;

1 tbsp. spoon of salt and red hot pepper, finely chopped with a knife.

Pour boiling water over the tomatoes for a few minutes and remove the skins from them, grind them with a blender or meat grinder along with all the vegetables. Mix in a wide saucepan with vegetable oil and cook, stirring occasionally, until desired consistency. Half an hour after boiling, add spices and pepper, which can be replaced with dry ground pepper if fresh is not available.

When the boiled adjika is brought to the required thickness, place it while still hot in sterilized jars and roll it up with a canning machine. Wrap it in a blanket folded in half for the night, and the next morning you can send it to the pantry or cellar. This recipe for boiled adjika from tomatoes is praised for the fact that it does not contain vinegar, which some people do not really like due to its specific smell and excessive acidity.

Secret from the masters

It is better to add salt during the cooking process before the bitter ingredients are added: garlic and pepper, otherwise the taste of the salt will be distorted by the spiciness and you can make a mistake, because the proportions of spices are always given “by eye”: some will find it too salty, but some, on the contrary, are tasteless.

Spices (coriander, suneli hops, black pepper) are usually not indicated in the recipe, because, again, everyone’s taste is different and so is their attitude towards herbs: some people like it, others don’t. Therefore, through trial and experimentation, over time, you will develop your own “basic” set of spices, which will be used in the preparation of boiled adjika.

What do you eat adjika with?

Considering that taste characteristics and people have different sensitivity thresholds, then everyone chooses their own version of preparation and use in food: some people like to simply spread boiled adjika from tomatoes and garlic on bread and eat it, others flavor cooked vegetables or potatoes with it, someone loves it with pasta or meat , there are people who season soups and gravies with it.

Homemade adjika for the winter - delicious vegetable snack. It can be added as a side dish or eaten simply with bread. Every housewife tries to prepare homemade adjika.

There are many adjika recipes for the winter. We have collected for you the most delicious recipes homemade adjika for the winter. Choose and cook for your family and friends.

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 classic recipe, so we start with it.

To prepare real “male” adjika you will need:

• 1 kg red hot pepper (chili);
• 0.5 kg garlic;
• 3/4 cup salt, grind No. 0;
• 0.5 cups of mixture: coriander, suneli hops, dill seeds;
• latex gloves.

How to cook classic adjika without tomatoes:

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.

Homemade adjika with tomatoes for the winter

The most possible various options.

Adjika with tomatoes without cooking

Products:

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

Preparation:

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.

Adjika from tomatoes and garlic

Ingredients:

• 3 kg of tomatoes;
• 2 kg of sweet pepper;
• 300 g garlic;
• 150 g hot pepper;
• 0.5 cups sugar;
• 0.5 cups 9% vinegar;
• 1 glass of sunflower oil;
• 0.5 cups salt;
• 400 g of fresh herbs - cilantro, dill, celery;
• to taste – coriander, suneli hops, walnuts.

Recipe for winter adjika made from tomatoes and garlic:

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 - delicious adjika ready for the winter with garlic.

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. IN latest recipe apples, carrots, horseradish, and eggplants are often used.

Adjika with carrots and apples

Products:

• 2.5 kg tomato;
• 500 g carrots;
• 500 g sour apples;
• 500 g bell pepper;
• 250 g vegetable oil.
• 100 g garlic;
• 1-2 pods of hot pepper;
• 250 ml. vinegar 9%;
• 2 tbsp. salt;
• 100 g granulated sugar.

Preparation:

Wash, peel and grind all vegetables in a meat grinder. Drain into a wide bowl and add vegetable oil. Cook the resulting mass over low heat for 2 hours.

Add chopped garlic, 1-2 pods (depending on the size and your taste) of hot pepper, peeled from grains. Pour in vinegar.

Salt and add sugar. Mix everything thoroughly, bring to a boil and place while hot in jars. Roll up.

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

Ingredients:

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

How to cook:

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?

Exit finished product- about three liter jars, excess liquid can be drained.

Spicy adjika for the winter

Ingredients:

• ripe red tomatoes 2.5 kg;
• sweet and sour apples 500 g;
• sweet bell pepper 500 g;
• carrots 500 g;
• dill greens 50 g (optional);
• parsley 50 g (optional);
• peeled garlic 120 g;
• red hot pepper 75 g;
• vegetable oil 250 g;
• vinegar 9% 2 tbsp;
• black pepper;
• salt.

The yield of the finished product is 2.5 liters

Spicy adjika for the winter - step by step recipe with photo:

Adjika in Kiev style

Products:

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

Preparation:

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!

Adjika recipe without tomatoes

Ingredients:

• sweet bell pepper 2 kg;
• garlic 200 g;
• red hot pepper 150 g;
• salt 2 tbsp;
• sugar 8 tbsp;
• vinegar 6% 300 ml.

Preparation:

Peel all vegetables and grind through a meat grinder.

Add salt, sugar, vinegar to the resulting vegetable mass, place in jars and roll up.

Georgian adjika for the winter

Georgian adjika with walnuts and hot pepper

Ingredients:

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

Preparation:

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.

Georgian adjika from hot pepper

Recipe Ingredients:

• 2 parts khmeli-suneli;
• 2 parts red pepper;
• 1 part garlic;
• 1 part coriander ( ground seeds cilantro);
• 1 part dill.

How to cook Georgian adjika:

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 make it moist thick paste.

Well suited for long-term storage in a tightly sealed glass or ceramic container.

Be sure to wear rubber gloves when preparing adjika.

Recipe for Armenian adjika without cooking

Products:

• 5 kg of whole tomatoes;
• 1 kg garlic;
• 500 g bitter capsicum;
• salt to taste.

How to cook:

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.

Need salt tomato juice before you need to add the garlic and pepper, otherwise you won't be able to taste the salt later.

A simple recipe for homemade tomato ketchup for the winter

Products:

• 1 kg tomato;
• 300 gr onions;
• 1 teaspoon ground pepper;
• 5 carnations;
• 3 teaspoons salt;
• half a glass of sugar.

Preparation:

Wash the tomatoes and onions, peel and chop. Place in a separate pan. Place over low heat and bring to a boil, stirring occasionally.

Add salt, sugar, spices. Mix. Cook until the onion is ready - you will get excellent homemade ketchup!

Recipe for tomato paste for the winter at home

Any housewife would like to always have on hand tomato paste. It is not difficult to prepare it at home. Only ripe tomatoes are suitable for this. Even a small amount of unripe fruit will deteriorate the quality of the paste.

The washed tomatoes are placed in a saucepan and cooked until they are softened, then passed through a meat grinder with a fine grid.

The resulting mass is boiled in an enamel basin until its volume decreases by 2.5-3 times. There is no need to pour the whole mass into the basin at once - when it boils, it will overflow.

It's better to add gradually in small portions as the water evaporates. Should be cooked on high fire, stirring continuously.

The finished puree is placed hot into jars and rolled up. Jars and lids are pre-conditioned in hot water 10 min. The rolled up jars are sterilized in boiling water for 10-20 minutes and only after that they are stored in a cool place.

To preserve the puree without hermetically sealing it should be salted before the end of cooking (at the rate of 100 g of salt per liter jar). So that the tomato paste open jar not moldy, it is sprinkled with salt on top and poured with a thin layer of vegetable oil. You can also sprinkle with dry crushed horseradish leaves.

Whatever adjika is - boiled or raw, it has its own cooking secrets. All the details of the process and various recipes you will find the famous one in this article.

Story

If you translate the name from the language of the Abkhaz people, it means “salt”, but in Turkish the translation sounds like “spicy”. Traditional adjika (boiled or not is not so important) is prepared without the tomatoes we are used to.

We are used to cooking it with different ingredients, complementing the taste with tomatoes, garlic, herbs, sugar, etc. But among the Abkhaz-Georgian people it has a very simple composition: garlic, spices and red pepper.

True adjika (boiled, raw) comes in two colors: red and green. The shade changes depending on the pepper and the addition of herbs to the seasoning.

Another cooking feature is that there is no need to use a meat grinder. Each ingredient is ground into powder on a large stone. The products should acquire a soft consistency so that they can then be easily spread on bread or pita bread.

Adjika with horseradish

Adjika (boiled) according to the recipe below does not require mandatory temperature regime storage It can be kept both in the room and in the refrigerator.

To prepare, we need to pass 2.5 kg of tomatoes through a meat grinder. Then we load 0.5 kg of red bell pepper and 250 g of hot pepper, pre-seeded from seeds, as well as 250 g of horseradish root. Don't forget to put on gloves before doing this.

Next, the resulting mixture should be transferred to Pour 125 ml of vegetable oil, add 60 g of coarse salt (preferably not iodized) and 110 g of granulated sugar. After mixing thoroughly, put the container on the fire. Cooking time takes about an hour. When the cooking process comes to an end, add 5 heads of garlic, crushed through a press, and add 200 ml of 6% vinegar. Don't forget to stir.

Secrets and subtleties of cooking

Southern peoples fell in love with adjika not only for its spicy taste, but also for useful qualities. (boiled, as a rule) cooked, its spiciness is very helpful in preventing colds It normalizes the digestion process, improves appetite and metabolism. But there are also contraindications: adjika is strictly forbidden to be used during pregnancy, for children, as well as for people with problems with the stomach, kidneys and liver.

1. Base. As it was said, real adjika must consist of three ingredients. Garlic should be with purple tint, and you can even use sea salt. The main thing is that it should not contain various additives.

2. Additional components. The aroma, like the taste, always depends on the spices. Any spicy seasoning will go harmoniously with basil, coriander or cumin. In the Caucasus, blue fenugreek is usually added. In order to dull the spice a little, apples and tomatoes are added in Russian cuisine.

3. It is important to grind all the ingredients to a powder and puree.

4. To make the aroma of your adjika more intense, heat the dry ingredients in a frying pan and grind with a mortar or coffee grinder.

5. Viscosity will be added ground nuts or ear-suneli.

6. To prevent adjika from having excess moisture, the peppers are dried on a baking sheet 2 days before cooking.

7. Increase the amount of salt. Every housewife dreams of food being stored much longer. To do this, salt the adjika well.

Following these simple tips, you will cook traditional adjika, which in taste will be in no way inferior to the real Abkhaz-Georgian one.

Popular recipe

The famous adjika (boiled) for the winter from tomatoes and eggplant is prepared according to the following recipe: first you need to rinse all the ingredients. Remove the skin from a kilogram of eggplant and 4 cloves of garlic. Then remove the stalks and seeds from 1 kg of pepper. The ingredients listed earlier, including 2 kg of chopped tomatoes in large pieces and pass through a meat grinder. Pour the resulting vegetable puree into a saucepan and put on fire.

Immediately add 3 tbsp. l. salt (without slide), 2 tbsp. l. granulated sugar, 50 or 100 g (at your discretion) vegetable oil and 10 g red pepper (powder). After we have mixed all the ingredients, don’t forget to try it. This way you will understand the quantity of which seasonings you can increase. Cooking time varies from 40 to 50 minutes. Don’t forget to stir the adjika sometimes so that it doesn’t burn. 10 minutes before readiness, pour in 50 ml or 2 tbsp. l. vinegar.

Apple-carrot adjika (boiled) is no less tasty, the recipe for which you will learn a little later.

Real Abkhaz-Georgian adjika

True Caucasian adjika(spicy, boiled, raw) prepared on the basis of spices, herbs, hot capsicum and garlic. If your stomach is ready to taste such a “fiery” seasoning, then next recipe- for you.

Peel 0.5 kg of hot pepper and grind it twice through a meat grinder. Pour a teaspoon of white into the resulting puree. wine vinegar. Then we peel and press 8 large cloves of garlic through a press and add them to the pepper.

Dry ingredients: 15 g of cilantro or coriander, 10 g of dill, basil, thyme, heat in a dry frying pan. Grind them using a blender and add them along with salt to the main mass. In order to give adjika viscosity, you can pour ground walnuts into it.

Adjika (boiled): recipe with apples and carrots

Tomatoes (2 kg), sour apples (1 kg), Bulgarian (sweet 1 kg) and hot red pepper (4 pcs.) After peeling, cut into pieces.

Then chop 5 horseradish roots and 1 kg of onions and carrots.

We twist the prepared ingredients through a meat grinder, transfer the finished puree into a bowl and place it on the stove. We wait for the mixture to boil, reduce the heat to moderate and cook for an hour, covering with a lid.

At the end of cooking, add the remaining ingredients: 150 g salt, 200 g sugar, 500 ml vegetable oil, 100 ml 9% table vinegar and 4 heads of chopped garlic. Cook the seasoning for another 5 minutes and turn off.

Adjika prepared according to these recipes is much tastier than store-bought. All you have to do, dear housewives, is choose any of the proposed cooking options and please your family and loved ones with this snack.

Traditional Abkhaz adjika prepared on the basis of hot pepper, garlic, salt and herbs.

We suggest not limiting yourself to just the classics with such a variety of ingredients for a sizzling seasoning. Check out our easy, proven recipes!

How to cook adjika: 3 rules

Green adjika

Business card Abkhazia. This adjika is served with many dishes and always with spit-roasted lamb.

What do you need:

• 6–8 large hot green peppers
• 1 head of garlic
• 1 bunch of cilantro
• 1 tbsp. spoon of salt

How to prepare green adjika:

Cut the pepper into small pieces without removing the seeds.

Grind the pepper and garlic in a mortar or mince several times.

Add salt, stir and leave to brew for 15–20 minutes.

The incomparable host of the program Lara Katsova shared with us her family recipe Adzhiki, turn on the video!

Russian adjika "Ogonyok"

To go with borscht, salted lard with black bread and boiled potatoes with herring – adjika is ideal for traditional Russian dishes. It can be used to prepare sauces for meat and even seasoning for pickle and cabbage soup.

What do you need:

• 1 kg tomatoes
• 1 kg sweet pepper
• 400 g garlic
• 200 g hot pepper
• 150 g parsley root
• 1 tbsp. spoon of salt (to store adjika for more than 1–2 months, double the amount of salt)

How to prepare Russian adjika “Ogonyok”:

Hot adjika with basil

Spicy! Very spicy! Even hotter! The versatility of the recipe is that this adjika can be used not only for meat dishes, but also for sandwiches, sauces, soups and even pasta.

What do you need:

• 500 g hot red pepper (you can add a couple of green peppers)
• 400 g garlic
• 2 bunches green basil
• 1 bunch of cilantro
• 1 bunch of parsley
• 2 tbsp. spoons of salt

How to cook burning adjika with basil:

Nut adjika

Adjika is not adjika if it does not contain nuts, as they say in the Caucasus. Thin pleasant aroma, thick consistency and rich spicy taste– that’s what makes adjika real!

What do you need:
500 g tomatoes
400 g walnuts
200 g red bell pepper
3 heads of garlic
2–3 hot peppers
1 bunch of cilantro or parsley
4 tbsp. tablespoons refined sunflower oil
2 tbsp. spoons of vinegar 9%
1 teaspoon salt

How to cook nut adjika:

Remove seeds from bell peppers, wash and dry the greens.

Cut out the stems of the tomatoes.

Grind tomatoes, peppers, garlic, nuts and herbs in a blender or mince twice.

IN ready mass add sunflower oil, vinegar and salt.

Stir and serve immediately!

Gorloder, or Siberian adjika with horseradish

The recipe from Siberia is quite capable of providing healthy competition to the fiery sauces from sunny Abkhazia. The basis of the horloger is vigorous horseradish root. Suitable for meat and fish dishes, corned beef, and especially with barbecue and homemade grilled sausages.

What do you need:

• 500 g tomatoes
• 50 g horseradish root
• 50 g garlic
• 1.5 teaspoons salt
• 1 teaspoon sugar

How to cook gorloder, or Siberian adjika with horseradish:

Grind tomatoes, garlic and horseradish in a meat grinder.

Combine all ingredients, add salt and sugar, mix.

Place in sterilized jars and roll up.

Adjika from bell pepper

If you don’t like fiery seasoning, prepare a lighter version of this sauce with a sweet and sour taste and a slight pepper. This adjika goes well with baked or boiled meat, poultry, fish, potatoes baked in foil and toast.

What do you need:

• 1 kg sweet red pepper
• 300 g garlic
• 4–6 red hot peppers
• 50 ml vinegar 9%
• 4 tbsp. spoons of sugar
• 1 tbsp. spoon of salt

How to prepare adjika from bell pepper:

Remove seeds from sweet peppers.

Pass the pepper, garlic and hot pepper through a meat grinder.

Add salt, sugar, vinegar, stir and leave to steep for 3-4 hours.

Then put into sterilized jars and store in a dark, cool place.

Adjika with apples

Improved and adapted recipe adjika for poultry or grilled fish. To give the sauce more delicate taste, you can cook without hot pepper or reduce its amount.

What do you need:

• 1 kg tomatoes
• 500 g red bell pepper
• 500 g sour apples
• 300 g carrots
• 200 g garlic
• 50 g hot pepper
• 200 ml refined sunflower oil
• 1 bunch of cilantro
• 1 bunch of parsley
• salt - to taste

How to cook adjika with apples:

Peel all vegetables and chop together with herbs in a blender or meat grinder.

Add salt and sunflower oil.

Bring to a boil and cook over low heat for 2.5 hours.

Transfer to sterilized jars and seal.

Adjika with plums

Tender and soft adjika with plums goes perfectly with game, boiled potatoes and roasted vegetables, chicken meatballs and pork chops.

What you need:

• 500 g plums (choose plums that are not sweet or even sour)
• 500 g bell pepper
• 2 heads of garlic
• 2 hot peppers
• 1 tbsp. tomato paste
• 100 g sugar
• 2 teaspoons vinegar 9%
• 2 tbsp. spoons of salt

How to cook adjika with plums:

Remove seeds from bell peppers and seeds from plums.


Pass sweet peppers, plums, garlic, hot peppers along with seeds through a meat grinder.

Place the crushed ingredients in a saucepan, add tomato paste, salt and sugar.

Bring to a boil and cook, stirring, over low heat for 30–40 minutes.

Add vinegar 2 minutes before the end of cooking.

Ready mixture transfer to sterilized jars, roll up, turn over and leave until completely cool.

Baked pumpkin adjika

Baked vegetables give this adjika a surprising delicate consistency, and pumpkin is an unusual and at the same time unobtrusive aroma. Light, spicy, moderately hot, with a subtle sourness.

What do you need:

• 500 g pumpkin
• 200 g apples
• 200 g bell pepper
• 200 g onions
• 1 lemon
• 1 head of garlic
• 1 bunch of basil
• 1 bunch of cilantro
• 50 ml refined vegetable oil
• 1 hot pepper
• 1 teaspoon salt

How to cook baked adjika from pumpkin:

Peel the pumpkin and onion, remove the seeds from the apple and pepper. Cut the pumpkin and onion into pieces of arbitrary size.


Wrap the pumpkin, onions, apples and peppers in foil and bake at 200°C for 35 minutes. Then peel the apple and pepper.

3. Grind all baked vegetables in a blender.

Grind the garlic, lemon and herbs in a blender into a homogeneous mass.

Combine vegetables with lemon dressing, stir and serve immediately.

Adjika from pickled cucumbers

Are there any pickles left from last year's stock? Make some hot sauce out of them! The beauty of the recipe is that this adjika can be whipped up at any time.

What do you need:

• 500 g pickled cucumbers
• 1 head of garlic
• 3 tbsp. spoons of tomato paste
• 2 tbsp. tablespoons refined sunflower oil
• Apple vinegar- taste
• 1 pinch ground black pepper
• 1 pinch ground red pepper

How to prepare adjika from pickled cucumbers:

Peel and grate cucumbers fine grater or grind in a blender. If there is a lot of liquid, drain it.

Pass the garlic through a press.

Combine cucumbers, garlic, tomato paste, vegetable oil, vinegar and spices.

Stir and leave in the refrigerator for 1-2 hours.