Classic adjika from zucchini for the winter recipes. Recipe for making adjika in a slow cooker

Every year adjika from zucchini is gaining wide popularity and is already able to compete classic recipes. This is because the taste-neutral fruit forms great combinations with other vegetables, spices and even fruits, resulting in a variety of simple and delicious recipes, which do not require special skills for preparation.

Zucchini adjika even an inexperienced housewife can do it. To prepare it, you need to chop the zucchini and accompanying vegetables, season the mass with spices, salt, sugar and vinegar, put it on the stove and cook, stirring, for half an hour. Before putting adjika into sterile jars, you should check it for spices.

Adjika from zucchini will acquire a homogeneous, more puree-like consistency if you peel the vegetables. This procedure will not affect the taste of the dish, but will make the mass softer and airier.
Zucchini must be twisted in a meat grinder - when beaten in a blender, they turn into porridge.
To extend the shelf life of the product, vinegar is added to adjika, therefore, adjika from zucchini is preserved without sterilization.

Adjika squash for the winter - a simple recipe

The zucchini adjika recipe was created for those who are just starting to master winter preparations, because it’s classic flavor combination zucchini, carrots and tomatoes are perfectly balanced, and their preparation is so accessible and understandable that it will not scare off even beginners. In the process, you just need to pass all the components through a meat grinder and boil for 30 minutes.

Ingredients:

zucchini - 1.5 kg;
carrots - 250 g;
tomatoes - 550 g;
head of garlic - 1 pc.;
hot pepper - ½ piece;
vinegar - 60 ml;
sugar - 50 g;
salt - 20 g.

Preparation

Grind the peeled vegetables through a meat grinder.
Add salt and sugar to the mixture and put on fire.
Simple adjika made from zucchini is stewed under the lid for 30 minutes.
Afterwards, it is seasoned with vinegar and garlic and placed in jars.

Adjika from zucchini “Simply as simple as that”

Most simple recipe zucchini adjiki “Simpler than simple” is prepared from zucchini, tomato paste and chopped red pepper. This snack option can be prepared even in winter, when the harvest fresh tomatoes no longer available, but the zucchini is still stored.

Ingredients:

Two kilograms of zucchini;

350 grams of natural tomato paste;

Half a glass of vegetable oil;

A glass of sugar (varie to taste);

50 grams of coarse salt;

Half a glass of vinegar 6%;

Six cloves of garlic;

A teaspoon of red pepper powder.

Cooking method:

Rinse the zucchini well. Remove rough skin from old fruits, remove seeds and internal fibers. Young tender zucchini They do not require special cleaning; they can be used entirely by cutting off only the tip of the stalk.

Cut the zucchini into small cubes or grind in a meat grinder.

Place the chopped zucchini in a large bowl enamel pan.

Add tomato paste, oil, coarse salt, sugar, garlic into the zucchini and stir well.

Boil vegetable mixture half an hour after boiling, remembering to stir with a wooden spatula. A few minutes before the end of cooking, pour vinegar into the sauce, add hot pepper, stir and cook for another three minutes.

Place adjika in sterilized jars, roll up and cool upside down under a thick blanket.

Even though “adjika” means “salt” in Abkhazian, spicy zucchini adjika for the winter according to this recipe will find its place at the table not only as a seasoning. In it, the heat of red pepper and garlic is skillfully diluted with the neutral taste of zucchini, and juicy tomatoes add pleasant sourness, freshness, brightness, and make the sauce not so strong.

Ingredients:

zucchini - 3 kg;
tomatoes - 1.5 kg;
sweet pepper - 400 g;
hot pepper - 2 pcs.;
sugar - 100 g;
salt - 50 g;
clove of garlic - 7 pcs.;
oil - 250 ml;
vinegar - 60 ml.

Preparation

Grind the vegetables in a meat grinder.
Put on fire, add oil and cook for 40 minutes.
Add sugar, vinegar and salt, and after a couple of minutes add garlic.
After 10 minutes, remove from heat.
Spicy zucchini adjika is rolled up and wrapped until it cools.

A tasty preparation for the winter, suitable for a quick snack and as a supplement to the main diet.
To do this you need:

Young zucchini with thin skin - 3 kg,
ripe but whole tomatoes - 1.5 kg,
bell pepper, preferably already reddened - 0.5 kg,
carrots - 0.5 kg,
garlic with large cloves - 250 g,
red hot pepper should be added to taste,
salt and sugar can be put in equal proportions - 2 tablespoons each, and
vegetable oil - 200 g.

Preparation:

Initially, the vegetables need to be collected together, washed well, peeled and peeled, cut into slices so that they can be easily processed in a meat grinder. If the zucchini has large seeds inside, it is advisable to remove them as well. Once the preparation process has passed, you can begin grinding using an electric or manual meat grinder.

To save time, it is recommended to start preparing the tomatoes, pour the already grated juice into a container prepared in advance, where the adjika will be prepared. You can turn on the stove so that the juice can boil. The next products to be processed are zucchini, carrots, then peppers and garlic.

To prevent adjika from zucchini for the winter recipes “You'll lick your fingers” from burning, it is important to stir it well and often. You can add spices and vegetable oil to the contents of the container to taste. Bring all the products to a boil, simmer over low heat in a container and cover with a lid to prevent moisture from evaporating.

Thus, you need to cook for 40 minutes, then taste it, maybe add salt, or maybe add some spice. If you had to add anything, leave the sauce to simmer for another half hour.

While the adjika is cooking, you can wash it glass containers: most often these are half liter or liter jars how convenient. Then turn it off ready sauce, you can try again and put it in jars, covering with metal lids. All that remains is to seal the jars with lids.

Adjika from zucchini with horseradish

Excellent adjika is made from zucchini with horseradish. You can cook from it quick sandwiches with black bread or serve with baked meat.

Ingredients:

Three kilograms of zucchini;

A glass of vegetable oil;

10 tablespoons of tomato paste;

Three heaped tablespoons of salt;

Ground black pepper (one teaspoon);

4 tablespoons vinegar 9%;

Two heads of garlic;

200 grams of horseradish;

A bunch of parsley.

Cooking method:

Grind the prepared zucchini in any way: in a blender, food processor, or meat grinder. Leave the puree for two hours - it should brew.

Transfer the puree into a suitable pan or bucket, mix with oil, salt, pepper, tomato paste and simmer for an hour and a half.

Pour in vinegar, previously diluted with a glass of water.

Finely chop the peeled garlic cloves.

Chop the washed parsley.

Grate the washed horseradish thoroughly and very finely.

Add horseradish, parsley and garlic to the zucchini and simmer the puree for another 10 minutes.

Now you can put it in jars hot sauce and immediately roll up

Zucchini adjika with tomato paste

Housewives who do not want to waste energy making zucchini for the winter can replace juicy tomatoes for tomato paste. This addition will improve the consistency of the sauce and add a pleasant delicate taste and will save not only time, but also finances, because purchasing tomato paste is much cheaper than tomatoes and spices.

Ingredients:

zucchini - 900 g;
tomato paste - 200 g;
salt - 20 g;
sugar - 100 g;
vinegar - 60 ml;
clove of garlic - 5 pcs.;
oil - 120 ml;
black ground pepper— 5 g.

Preparation

Chop the zucchini.
Mix with paste, salt and sugar.
Add oil and simmer for 30 minutes.
Add garlic, vinegar and ground pepper.
Simmer for 10 minutes and remove from the stove.
For the winter, squash adjika with tomato paste is placed in sterile jars and rolled up.

Adjika from zucchini with apples for the winter

Adjika made from zucchini with apples is full of gastronomic surprises. This original preparation has a wonderful aroma, delicate, uniform consistency and a special taste, the shades of which depend on the variety of apples. Thus, using sweet fruits you can get a pleasant honey note, and using sour fruits you can get a refreshingly piquant note.

Ingredients:

zucchini - 5 kg;
pepper - 800 g;
apples - 900 g;
carrots - 250 g;
hot pepper - 2 pcs.;
vinegar - 150 ml;
salt - 80 g;
sugar - 150 g;
oil - 450 ml.

Preparation

Grind vegetables and apples in a meat grinder.
Add sugar, salt, butter to the mixture and simmer for 30 minutes.
Add vinegar and simmer for 5 minutes.
Adjika from zucchini is put into jars, sealed and wrapped.

Adjika from zucchini with tomatoes

Adjika with zucchini and tomatoes for the winter is the most popular homemade preparation. Both tomatoes and tomatoes are affordable, delicious, incredibly healthy, and go well with a variety of ingredients, allowing you to experiment with canning throughout the months-long vegetable season.

Ingredients:

zucchini - 3 kg;
tomatoes - 1.5 kg;
oil - 200 ml;
salt - 60 g;
vinegar - 40 ml;
ground black pepper - 10 g;
bunch of dill - 1 pc.;
head of garlic - 2 pcs.

Preparation

Chop the zucchini and tomatoes.
Add oil, pepper, salt and simmer for 1.5 hours.
Add vinegar, garlic, herbs.
Seal the finished adjika into jars.

Adjika from zucchini and pepper

Adjika from zucchini with red pepper leaves no doubt about its usefulness. Red pepper is rich vitamin composition, which is an undeniable plus for winter stocks. The taste and aesthetic qualities of the vegetable are also excellent: its pleasant sweetness and bright color make it the main component of sauces, lecho and adjika.

Ingredients:

zucchini - 1.5 kg;
red pepper - 750 g;
tomatoes - 250 g;
chili pepper - 2 pcs.;
vinegar - 20 ml;
sugar - 50 g;
salt - 20 g;
oil - 120 ml.

Preparation

Chop the zucchini, peppers and tomatoes.
Season, add oil and simmer for 30 minutes.
Add vinegar and chili.
Remove from heat after 5 minutes and divide into jars.

Adjika from zucchini without cooking

Delicious adjika from zucchini for the winter is possible without heat treatment. If earlier such preparation raised doubts, today many housewives choose correct and healthy preparations, because such vegetables retain vitamins, natural taste, natural aromas and, thanks to modern refrigerators, are perfectly stored.

Ingredients:

zucchini - 500 g
tomatoes - 200 g;
sweet pepper - 3 pcs.;
horseradish root - 40 g;
clove of garlic - 5 pcs.;
oil - 125 ml;
vinegar - 40 ml;
sugar - 20 g;
salt - 15 g.

Preparation

Grind the vegetables through a meat grinder.
Drain off excess juice.
Add garlic and horseradish.
Mix vinegar with sugar, salt and oil and pour over the mixture.
Place in jars and place in the refrigerator.

Adjika from zucchini in Georgian

Adjika spicy from zucchini is rarely sold in stores. Therefore, we recommend making this unique sauce at home. To do this you will only need simple and available products, and also not very a large number of free time.

General information about Abkhazian sauce

Spicy is prepared quite simply. But not every housewife knows what this homemade sauce.

Adjika is a spicy Abkhazian seasoning prepared in the form of a paste. It usually contains garlic, red pepper and salt, herbs, etc. Also, various vegetables are often added to this sauce.

As a rule, adjika is red. Although components are often added to it that significantly change it appearance. Therefore, this sauce can be green, orange, yellow, etc.

As a rule, spicy adjika, prepared for the winter, does not include tomatoes. Although recently, options for preparing this product have arisen in which the mentioned ingredient is also boldly added.

In this article we will present you several ways of making spicy adjika from zucchini. We will add fresh tomatoes, bell peppers, carrots, and even sweet and sour apples. But first things first.

Spicy zucchini adjika (for the winter): recipes for cooking with fresh tomatoes

There are many options for preparing this paste-like sauce. However, the most popular among them is the one that involves the use fresh tomatoes and other vegetables.

So what components should you purchase so that you can get a very tasty zucchini adjika (spicy) with tomatoes? For this we need:

fresh young zucchini - 3 kg;
fresh carrots - ½ kg;
fresh fleshy tomatoes - 1.5 kg;
peeled garlic cloves - 1 cup;
sunflower oil - about 1 cup;
beet sugar - 130 g;
fine salt - approximately 50 g;
vinegar 9% table - 3 large spoons;

Processing the ingredients

How to prepare adjika from zucchini and tomatoes? First of all, you should process all the vegetables. Young zucchini, hot peppers, juicy carrots, sweet green peppers and fleshy tomatoes are thoroughly washed, cleaned of seeds, stalks and other undesirable elements. After this, they begin to grind them. To do this, use a regular meat grinder.

Heat treatment of Abkhazian sauce

After twisting all the ingredients, place them in large saucepan and mix well. Next, the dishes are placed on medium heat and gradually bring the contents to a boil.

As soon as the vegetable mush begins to boil, add sunflower oil (without aroma) to it and note the time. In this composition, the products are cooked for exactly 40 minutes. As time passes, they are laid out one by one beet sugar and salt.

After boiling the vegetables for about 10 minutes, add garlic grated on a small grater and mix the ingredients, cook them for 3-5 minutes and remove from the stove.

How to make Abkhazian sauce for the winter?

Spicy adjika from zucchini for the winter is well preserved in small glass jars. They are thoroughly washed and treated with steam. After this, the vegetable mush is laid out in containers and immediately closed.

After keeping the adjika warm for about a day, it is removed to any dark place. It is not necessary to keep such a product in the cold. It is well preserved even with room temperature. However, after opening the jar, the shelf life of adjika is noticeably reduced. IN refrigeration chamber it should be kept for no more than 3-4 weeks.

By the way, after seaming, it is advisable to use such a product only after a month. During this time it will become richer and tastier.

Step by step from zucchini

Spicy adjika, prepared at home, is ideal for dumplings, manti and other dishes. However, use such a product in large quantities not recommended, as it can lead to the development of gastrointestinal diseases.

So how is adjika prepared from zucchini (spicy) with tomato paste? To do this you need to purchase:

small fresh zucchini - 2.5 kg;
peeled garlic - 2/3 cup;
hot pepper - 1 pod;
refined oil vegetable - 200 ml;
granulated beet sugar - 120 g;
fine table salt - about 80 g;
tomato paste - approximately 250 g;
table vinegar(to get hot sauce, take 9%) - about 50 ml.

Processing of main components

Before preparing adjika, zucchini is carefully processed. They are washed in hot water, dry, remove the skin, if necessary, and the pulp with seeds.

The remaining components are also processed separately. The garlic is peeled and crushed with a press. As for hot pepper, rinse it, removing the stem and seeds.

After the vegetables are prepared, start chopping them. Zucchini along with hot pepper are passed through a meat grinder. If you need to get a more homogeneous mass, then grind the vegetables using a blender.

Heat treatment of products

How spicy is zucchini? After chopping the vegetables, they are placed in a deep container and placed on the stove. Slowly bringing the ingredients to a boil, refined vegetable oil, granulated sugar, tomato paste and salt are immediately added to them.

After mixing the ingredients with a large spoon, reduce the heat to low. In this composition, adjika is cooked for exactly 60 minutes. At the same time, ¼ hour before turning off the stove, add table vinegar to it, and also throw in garlic squeezed through a press.

Adjika rolling process

Adjika is spicy from zucchini and is rolled exactly the same way as described in the very first recipe. To do this, use not very large glass jars. The hot vegetable mass is placed in them and immediately closed.

Turning the containers upside down, cover them with a thick blanket and leave them like that for 24-48 hours. After this time, the thick pasty sauce is removed to a dark place. Serve it to dining table it is possible only after a month, when the adjika is saturated with the aromas of herbs and spices and becomes more rich and tasty.

Making thick homemade apple sauce

Zucchini adjika (spicy) with apples turns out very tasty. It is used both as a snack, applied to a slice of bread, and as a dressing for various meat, vegetable and other dishes.

So, to implement the recipe in question we will need:

fresh young zucchini - 2.5 kg;
fresh carrots - ½ kg;
sweet and sour apples - ½ kg;
sweet green pepper - ½ kg;
peeled garlic cloves - about 100 g;
sunflower oil - about 250 ml;
fresh herbs - use according to your taste;
beet sugar - 130 g;
fine salt - approximately 70 g;
vinegar 9% table - 4 large spoons;
hot red pepper - 1 pod.

We prepare products

The ingredients for this sauce are processed in the same way as in previous recipes. Vegetables and fruits are thoroughly washed and cleaned of peels, stalks, seed pods, etc. After this, they begin to grind them. A meat grinder is used for this.

Once all the products have been processed, they are combined in a large container and mixed thoroughly.

By the way, in addition to the components mentioned, you should prepare all the remaining ingredients. Garlic cloves are peeled and crushed with a press. The hot pepper is finely chopped or passed through a meat grinder along with other products, and fresh herbs are simply chopped with a knife.

Cooking food on the stove

Place the vegetable and fruit pulp over medium heat and bring it to a boil. After this, sunflower oil is added to it and cooked for about an hour. After time, sugar and salt are placed in the dishes. After ¼ hour, fresh herbs, crushed garlic cloves and table vinegar are added to the vegetables.

After boiling the products for another 5-7 minutes, remove them from the heat and begin rolling.

The final stage in preparing adjika

While the vegetables and fruits are simmering on the stove, begin preparing the jars. To ensure that opened adjika is not stored in the refrigerator for very long, it is laid out in small containers. They are washed and sterilized with steam in advance. Concerning tin lids, then they are simply boiled.

After preparing the container and preparing the adjika, it is placed hot in jars and immediately closed. After cooling the paste-like sauce with apples at room temperature, put it in a dark place. This product should be eaten only after a month. It is served to the table in small bowls or a gravy boat.

Zucchini have taken over my garden like invaders. I don’t have time to process and distribute. Adjika from zucchini for the winter is another option for homemade preparations from these unpretentious vegetables. You can use tomatoes, or you can replace tomatoes with tomato paste. For myself, I make adjika from zucchini and apples. I like its sweet and sour taste. We cook spicy adjika with zucchini, tomatoes and red peppers for those who like it hot. The spicy appetizer adjika is appetizing and goes well with a variety of hot and cold meat dishes.

This is my favorite sauce for many dishes. The sweet and sour spiciness complements it perfectly even simple sandwiches. Many people love adjika, but not everyone likes it very spicy. So see for yourself according to your taste. If you don't want it very spicy, add just one pod of hot pepper.

I weigh out all the products already peeled, because zucchini especially loses weight after peeling.

What you will need:

How to cook:

Pre-prepared all the vegetables. I peeled the zucchini and scraped out all the seeds. They have already outgrown them somewhat. Young ones don’t need to be cleaned. I cut the sweet pepper into two halves and remove the seeds. I also peeled the carrots and garlic, and cut out the cores from the apples.

I sterilized the jars and boiled the lids in advance. I pour the still hot adzhika into jars and roll it up. I wrap the jars upside down with a blanket or fur coat. I leave it like that for two days. After this you can take it to the basement.

Don't forget to leave a couple of jars at home. If you take this jar with you to barbecues, your family will be very grateful to you. It's very good as a hot sauce for meat!

The next version of squash adjika is easier to prepare and you will need less ingredients.

Adjika from zucchini for the winter with tomato paste - a simple and quick recipe

This recipe has fewer ingredients and will also require less time. Due to tomato paste The color of this adjika is more saturated, the red is beautiful. I weigh all the vegetables already peeled. Adjika from zucchini for the winter with tomato paste is prepared even faster and easier. Again, we are not going to sterilize anything except jars and lids. We will only boil the zucchini properly, since this is the main component. And it is they who give such a delicate consistency to the finished adzhika.

What you will need:

How to cook:

All the main time is spent just preparing all the components. First of all, I washed all the vegetables, peeled them and cut them into pieces suitable for a meat grinder.

I scroll all the vegetables through the finest grate of the meat grinder. I leave the garlic and add it at the end of cooking. I pour everything into a basin. Mix with sugar, salt and vegetable oil. I don't add tomato paste yet. I put the basin on the stove and turn on low heat. When it starts to boil, I time it and simmer for 20 minutes. After this I spread the tomato paste.

Stirring occasionally, I boil all this stuff for an hour over low heat. At the end of cooking, I add garlic squeezed through a press and vinegar. I mixed everything very well and put it in sterilized jars. I cover the inverted jars with a blanket for two days.

The taste of this adjika is moderately spicy and sweet and sour from tomato paste.

Well, and, of course, we won’t forget about the most classic recipe for zucchini adjika. It's called "finger lickin' good." You have probably already prepared adjika using this method, and today I will present my recipe. After all, every housewife has her own kitchen nuances. This is especially true for homemade preparations.

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

I’ll make quite a bit of adjika according to this recipe, because I’ve made a lot of my favorite one with apples. And for those who find this not enough, feel free to increase the amount of ingredients. I quote here exact numbers. I weigh the already peeled vegetables, because my zucchini is pot-bellied and half of its weight is the internal pulp and seeds.

What you will need:

How to cook:

Everything, as usual, starts with preparing the vegetables. Wash vegetables with running water. I peel the zucchini and remove seeds. I cut the tomatoes into four parts. I also clean out the internal seeds of the pepper and cut it into four parts. I peel, wash and chop the carrots as desired. I simply peeled the garlic. There is no need to cut it yet so that the smell does not disappear. I also don’t touch the hot pepper yet.

I recently learned that hot peppers should be dried first. And add to dishes at the very end. then its pungency is not digested. So I took dried pepper from last year.

I take zucchini, carrots and bell peppers. I scroll all this stuff through the fine grid of a meat grinder.

I twist the tomatoes into a separate bowl. And put the rest of the vegetables in a saucepan and put them on the stove to evaporate. The fire is low, stirring after three minutes so as not to burn.

Pour two tablespoons of oil into the frying pan and pour the tomato mixture into it. I will simmer it separately, as the most liquid component of our adjika.

I stewed vegetables and tomatoes separately for about twenty minutes. The tomato mass has noticeably decreased in volume and has evaporated excess liquid. Now I pour it into a common saucepan. I add sugar, salt and the remaining vegetable oil.

I simmer all this goodness on low heat for another 30 minutes. Five minutes before the end of cooking, pour in vinegar, add finely chopped hot peppers and garlic. I add black and ground pepper. I mix everything for five minutes, and then remove from the heat.

I immediately roll the finished, still hot adjika into jars. Banks, of course, must be sterilized. I put them under my fur coat, where they cool for two days. Then you can eat it or put it in the basement for the winter. Adjika can be stored all winter without problems.

This is the simplest and delicious way harvesting squash adjika for future use. Here's another recipe from Elena Timchenko's video channel. She cooks according to the same recipe, but a little differently.

Adjika from zucchini for the winter - delicious video recipe

That’s probably all I wanted to tell you about preparing squash adjika. As you probably noticed, everyone prepares it to their own taste. Try, experiment and add other ingredients and spices that you like. And cook with pleasure!

Thank you to everyone who cooked with me today!

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Adjika for the winter - the best adjika recipes from zucchini, tomatoes and garlic. How to prepare the most delicious homemade adjika so that you can pamper your family all winter with a fresh, aromatic seasoning made from ripe vegetables filled with the summer sun. Spicy, spicy adjika for the winter, using step by step recipes with a photo, at home he can cook how experienced housewife, and an aspiring keeper of the hearth.

Adjika for the winter best recipes different types adzhiki

Real Abkhazian or Georgian spicy and aromatic seasoning with a refined and recognizable taste of tomatoes and/or peppers - can be prepared for the winter according to a variety of recipes. This unusual pasta with the addition of spices and herbs will make the taste of many dishes more expressive and interesting. Exists great amount ways to prepare adjika from tomatoes. Recipes can be selected depending on the skill level of the housewife, both quite simple and more complex.

How to prepare the most delicious adjika from tomatoes for the winter? The best recipes are collected in our article. But I would like to note the fact that each of us has different taste preferences. Therefore, there is no need to say that the preparation prepared according to a certain recipe is the most delicious. They are all, to some extent, the “tastiest”. And the choice is yours. Flavored sauce pasty consistency, usually red, distinguished by its sharpness and piquantness, it is usually called adjika.

Adjika for the winter - best recipes

Adjika is a national seasoning Abkhazian cuisine. This is very ancient and famous, one of best dishes which was presented to us culinary traditions Caucasus. According to the classic recipe, adjika was prepared from dried hot pepper, ground with salt, garlic and coriander seeds.

And Georgian cuisine is characterized by the use of cilantro. Nowadays classic composition adjiki has undergone many changes. What is not added to it: tomatoes, eggplants, carrots, zucchini, apples, walnuts.

The best adjika recipes - preparations for the winter

In some adjika recipes you can find pumpkin, beets, mushrooms, plums, gooseberries, and chokeberries. Each housewife adds something of her own. One thing is invariable in adjika - its pungent taste. The combination of hot peppers with tomatoes and other ingredients allows you to create an unusual adjika, which can be either slightly sour or have a slight sweetness.

The best recipes listed below will help you prepare original adjika with any taste. Simple instructions with photos and videos will be useful for preparing for the winter delicious snacks. Translated from Abkhazian “adzhika” means “salt”.

Homemade adjika -
recipe for the most delicious homemade adjika

According to legend, adjika was “invented” by Abkhazian shepherds who walked numerous flocks of sheep in the mountain valleys. To increase appetite, the sheep were given salt - as a result, the animals consumed more feed and gained weight better. However, in those days the cost of salt was too high and they tried to use it sparingly.

When giving this “miraculous” remedy to the shepherds, the sheep owners resorted to a trick - they mixed pepper into the salt. True, resourceful shepherds began to mix “pepper salt” with various spices and herbs, getting hot seasoning for your everyday food - adjika.

Adjika from tomato and garlic - classic recipe

Ingredients:

Red bell pepper - 1 kg;
Garlic - 1 medium head;
Carrots - 3 pcs.;
Tomatoes - 1 kg;
Hot pepper - 3 pcs.;
Apple - 1 pc.;
Onion - 1 large head;
Salt - to taste (or 2 teaspoons);
Seasonings optional - dill, cilantro, parsley.

Cooking method:

Wash and peel the vegetables well;
Grind everything in a meat grinder. Twist the tomatoes together with the peel (do not peel);
When the vegetables are twisted, transfer them to a deep frying pan. If you don’t have such a deep frying pan, you can cook in a saucepan or cauldron;
Mix the whole mass well and bring to a boil;
As soon as the adjika boils, turn down the heat under the frying pan and simmer over low heat until the mass thickens, about 40 minutes;
Once the mixture becomes thick, place the adjika into sterilized jars and screw on the lid. Our preparation of adjika for the winter - the best recipes - is ready. Bon appetit!

Today, homemade adjika is prepared from tomatoes and sweet bell peppers, adding ingredients such as apples, carrots, garlic, hot peppers, and herbs to the sauce. In fact, there are many varieties of adjika; you can even make it from zucchini.

Most modifications to the adjika recipe are associated with the desire to diversify the taste and the need to store spicy adjika at home. Spicy homemade adjika is not in vain considered best seasoning to meat.

Adjika - adjika recipes at home

You can prepare such a snack different ways and with different ingredients, which will determine its taste. For example, fresh and spicy adjika obtained without cooking. Tomatoes, bell peppers, and apples are often used to prepare it. With nuts you can prepare classic adjika with pleasant aroma.

But with cooking, every housewife can easily prepare a snack that will be stored for as long as possible. Such delicious adjika for the winter, the best recipes, can be prepared according to one of the recipes below. This recipe for homemade adjika is the most delicious, because homemade adjika turns out tender, beautiful and very healthy.

For seaming, it is better to take small jars, since it is larger spicy sauce, and you can’t eat too much of it. In total, the finished adjika yields about 1.5 liters. And in winter she goes for a sweet soul! Spicy adjika is very good with buckwheat, rice, and pasta. It can be served with cutlets or simply spread on bread.

Video recipe “Adjika for the winter”

Adjika from tomato and garlic without cooking

The secret of this dish is the lack of cooking. Therefore, the taste is incredibly rich and spicy. Even if you freeze such adjika, the result will be excellent. This recipe will yield approximately 2 liters of adjika.

Ingredients:

Sweet pepper - 2 pcs.;
Horseradish root - amount to taste;
Dry adjika - 1 tbsp;
Tomatoes - 1.5 kg;
Chili pepper - 2 pods;
Garlic – 3 heads;
Vinegar - 1/4 cup;
Sugar - 100 g;
Salt - 50 g.

Cooking method:

Prepare all vegetables: wash, peel, remove seeds and stalks, cut into portioned pieces convenient for processing;
Pass all products through a meat grinder;
If you want to get incredibly hot adjika, do not remove the seeds from the hot pepper and process them together;
Add spices, sugar, dry adjika and mix thoroughly;
Leave for 15-20 minutes for the sugar and salt to completely dissolve;
Pour into pre-prepared jars;
Place in a cool place for further storage. We think our article “Adjika best recipes for winter” helped you in preparing this wonderful dish. Bon appetit!

If desired, you can omit adding vinegar. In this case, adjika must be stored in the freezer.

Not everyone knows that a wide variety of adjika recipes are prepared for the winter, including without tomatoes, according to classic recipe, How raw snack, from Armenian red pepper, boiled with carrots, from pepper with horseradish, with garlic and even with nuts. And to make cooking easy and simple, read the article with all the tips and tricks. Simple homemade adjika for the winter is made from tomatoes, garlic and pepper.

Adjika from zucchini for the winter - the best recipes

In more complex recipes preparations include apples, horseradish, carrots, onion and even eggplants. To enhance flavors, in addition to salt and sugar, vinegar and vegetable oil are used, and pronounced pungency and pungency are achieved Georgian spices, chili powder or powder cayenne pepper.

The dish is prepared in two ways: raw (without cooking) and traditional (with long-term boiling of the product). In both versions, adjika turns out juicy, rich, aromatic, is perfectly stored until the winter cold and makes everyone who tries it say: “You will lick your fingers,” so the best adjika recipes for the winter are always with you

Adjika for the winter in Abkhazian style - the best recipe

There is a version that adjika was invented in Abkhazia, so we are sharing their recipe delicious sauce.

Ingredients:

Garlic - 1.5 heads;
Hot pepper - 30 medium pieces;
Zira - 2 tbsp;
Coriander seeds - 4 tbsp;
Utskho-suneli - 2 tbsp;
Dill seeds - 1 tbsp;
Salt - 1.5 tbsp.

Cooking method:

Remove stems and seeds from peppers. Cut into large pieces. Prepare the garlic;
Place everything in a blender or meat grinder and grind to a paste;
Place a dry frying pan on the stove, bring it to a warm state and first put the coriander seeds in it, then add the cumin. Make sure they don't burn, stir constantly. As soon as a pleasant one appears rich aroma, remove from the stove and pour into another container;
After cooling, grind the dill and utskho-suneli seeds in a coffee grinder (10-15 seconds) or in a mortar. Pour the resulting mixture into chopped pepper and garlic, add salt and mix thoroughly. Bon appetit and thank you for reading the article entitled “Adjika best recipes for the winter”!

Fresh adjika will be especially spicy for a few days, but don’t be alarmed, then it will become a little softer. Season your favorite dishes with spicy adjika, because now you always have the best adjika recipes for the winter at your fingertips.

According to the classic cooking recipe, adjika contains, in addition to tomatoes, carrots, garlic, sweet and hot peppers. Only sugar, salt and vinegar act as flavor enhancers, and vegetable oil gives the consistency a pleasant density and thickness.

Adjika is an Abkhazian and Georgian spicy seasoning with the consistency thick paste, which includes ground red pepper, cilantro, herbs, dill, garlic, grated kernels walnuts and salt.

Adjika from zucchini with apples for the winter

Ingredients:

Carrots – 0.5 kg;
Zucchini - 2.5 kg;
Garlic - 3 large heads;
Sweet bell pepper, preferably red – 7 pcs.
Sweet and sour apples - 6 pcs.;
Vegetable oil - 1 glass;
Sugar - 4 tbsp;
Dill - a small bunch;
Garlic - 3 heads;
Parsley - a small bunch;
Vinegar 9% - 100 ml;
Capsicum bitter - 6 pcs.;
Salt - 2 tbsp.

Cooking method:

1. Glass jars and the metal lids for them should be thoroughly washed with soda and sterilized;
2. Rinse and peel the vegetables well, depending on their type. Cut the apples into 4 slices and remove the seeds and membranes. U capsicum cut off the stalk and leave the seeds with internal partitions. The fact is that it is the seeds and internal partitions in the peppers that give the brightness of taste and spiciness;
3. Grind all the vegetables using a meat grinder and pour the entire resulting volume into a large saucepan. Bring to a light simmer and simmer, stirring occasionally, for about 1 hour;
4. Remove the husks and protective skin from the garlic, pass through a press, finely chop the dill and parsley with a knife and add to the stewed vegetable mixture, continue to simmer for another 10 minutes;
5. When the taste and aroma of all ingredients are thoroughly mixed during the boiling process, you can add sugar, vegetable oil, salt and vinegar. Stir and let simmer for a couple more minutes. Place the adjika and zucchini into prepared jars, directly from the boiling pan. Roll up the lids;
6. Turn the jars of spicy zucchini adjika upside down, wrap them tightly in a warm blanket and wait until they cool completely. Transfer the preparations for the winter to a storage place that should be cool, dark and dry. Bon appetit!

Adjika from zucchini is completely ready for use for the winter, just in time for real cold weather. In cold weather, no best dinner than a frying pan of steaming potatoes with mushrooms, and in the center of the table - spicy adjika made from zucchini for the winter.

Zucchini adjika - recipe

Spicy aromatic adjika can be prepared not only in the classic way- from hot and sweet peppers, tomatoes and garlic, but also based on regular zucchini. This vegetable is unique: possessing an amazing bouquet of beneficial properties, it has a neutral taste and smell, which means it can easily be combined with almost all vegetables, spices, herbs and even fruits.

Any housewife can prepare delicious, aromatic adjika from zucchini. No special skill is required: a grater, a saucepan and the simplest set of ingredients for this sauce are found in every kitchen. To prepare adjika, all vegetables and herbs from a specific recipe should be chopped, mixed, seasoned with salt, garlic, sugar, seasoned with oil, vinegar and boiled.

Classic video recipe “Adjika from tomato and garlic”

If you add various components With the basic recipe of zucchini, tomatoes and garlic, you can achieve different shades of taste. You can make adjika from zucchini softer or spicier, give it a classic or spicy aroma, experiment with consistency and color.

Adjika from zucchini can be an independent vegetable appetizer or served with dishes of meat, poultry, cereals, and vegetables. This version of hot sauce is gaining more and more popularity and can compete with classic recipes.

Adjika from zucchini “Original”

Adjika from zucchini “Original” has an unusual taste and aroma. The unusual thing about this sauce is that the traditional garlic is replaced with onions. Apples make the onion flavor less bright and give adjika a slight sourness.

Ingredients:

Onions - 1 kg;
Bell pepper - 0.5 kg;
Zucchini - 3 kg;
Sour apples - 1 kg;
Tomatoes - 1.5 kg;
Carrots - 0.5 kg;
Sunflower oil - 1 cup;
Salt - 3 tbsp;
Peeled garlic - 1 cup;
Ground red pepper - 1 tbsp;
Vinegar 9% - 100 ml;
Sugar - 0.5 cups.

Cooking method:

Peel washed vegetables and apples, cut off the peel and remove the core, grind in a meat grinder or grate on a coarse grater;
Transfer the vegetable mixture to a saucepan, add butter, then sugar and salt, mix well and place over medium heat until boiling. When the sauce boils, reduce the heat to low and simmer for about 40 minutes;
Add garlic and pepper to the sauce, stir and cook for another 5 minutes;
Pour in the vinegar, mix thoroughly and immediately put into jars;
Cool as described above: under a warm thick blanket, neck down. Bon appetit!

The classic version of adjika does not include tomatoes, but over time different recipes this “hot” sauce - with tomatoes, apples, onions, horseradish. So, dishes made from meat, fish, legumes, rice, eggs, and vegetables go well with adjika.

It is known that the seasoning helps to “whet” appetite, accelerate blood circulation, cleanse blood vessels from cholesterol plaques, and also have positive influence on potency in men. In addition, this “universal” product is low-calorie - approximately 50 kcal per 100 grams! How to properly prepare homemade adjika for the winter - best recipes?

Adjika from tomato and garlic - the best recipes

Today we have studied the best step-by-step recipes with photos and videos of adjika - with and without heat treatment, without and with vinegar, with the addition of various spices.

For especially busy housewives, you will like a simple recipe for adjika, which does not need to be cooked, and your pantry will be replenished with new original blanks. By following the recipe, you can prepare an extremely tasty, aromatic and Caucasian-style spicy seasoning with your own hands - you’ll just lick your fingers!

Adjika from zucchini with tomatoes - classic recipe

Ingredients:

bell pepper different colors- 500 g;
Powdered red hot pepper - 2 tbsp. with a mound;
Vegetable oil refined - 1 glass;
Sugar - 5 tbsp;
Zucchini - 3 kg;
Table vinegar 9% - 100 ml;
Tomatoes - 1.5 kg;
Garlic - 6 heads;
Carrots - 500 g;
Salt - 2 tbsp.

Cooking method:

Rinse all vegetables (except garlic) under running water, peel, cut into pieces and chop using a meat grinder. Pour the resulting mixture into a large bowl, add salt, hot pepper and sugar, then add vegetable oil and stir until smooth. Bring over medium heat to 100 degrees and simmer over low heat for 40 minutes;
Peel the garlic, crush it through a press, add to the bowl with the boiling vegetable mixture and continue simmering for another 5 minutes;
Lastly, add vinegar to the adjika, wait for the mixture to boil again and let it simmer for 2-3 minutes;
Pour the vegetable mixture into sterile jars, securely roll up the lids (also sterile) and place the jars on a hard surface with the lids down. Wrap the adjika in a warm blanket for subsequent pasteurization. After waiting for them to cool, we transfer our preparations for the winter to their permanent storage location. Bon appetit!

The true taste of adjika from zucchini will “reveal” only after a few weeks, and the spiciness will become milder.

Today there are a lot of adjika recipes and every nation prepares it in its own way. What's the best hot sauce recipe? Many housewives prefer to prepare adjika with tomatoes and spices for the winter. We invite you to try the popular “domestic” adjika recipe with photos - following the recommendations of the article “Adjika for the winter best recipes”, and you will undoubtedly get an excellent hot sauce for your favorite meat and fish dishes.

Homemade adjika is a tasty addition to poultry, meat, fish and vegetables. Spicy, aromatic, this seasoning can add a spicy kick to every dish. Many housewives make preparations from adjika for the winter.

Adjika from tomatoes - the most delicious recipe for the winter

Useful properties of adjika

Adjika normalizes digestion, increases appetite, improves gastric juice secretion and metabolism. The hot seasoning combines garlic, hot pepper, dill and other herbs, which together have a positive effect on the human body.

Hot pepper contains special substances that easily destroy pathogenic bacteria that can cause food poisoning. Garlic also brings invaluable benefits, you will also benefit from this article entitled “Adjika best recipes for the winter.”

It is known that it contains a huge amount of volatile substances and phytoncides that kill dangerous pathogens, including tuberculosis and diphtheria bacilli. Adjika is recommended to be consumed regularly to prevent respiratory diseases, including viral ones. This product will enhance the body's protective properties and strengthen the immune system.

Acute adjika tones blood vessels, increases a person’s energy activity and acts as natural aphrodisiac. It is worth paying attention to the fact that it is not recommended to use adjika for young children, pregnant and lactating women, as well as people who have digestive problems (gastritis, ulcers). Spicy seasoning Not suitable for everyone suffering from liver and kidney diseases.

Some recipes require cooking and sterilization, while others ready seasoning not exposed heat treatment. If you have never prepared adjika at home, master the recipes for this amazing seasoning with us.

Their extraordinary variety will allow you to find something special for your culinary diary. A useful tips How to prepare delicious adjika for the winter will help you immerse yourself in an exciting culinary journey, the result of which will be treasured jars with a wonderful seasoning.

Choose tomatoes for adjika that are ripe and fleshy. The bright color of the sauce makes your appetite even stronger! For the same purpose, use red bell peppers, not green or yellow;
Zucchini can be replaced with zucchini without loss of taste, just peel off the skin. If you doubt the thickness of the zucchini skin, you can also remove the skin;
Do not use a blender to grind the ingredients - the sauce will be too liquid and not like classic adjika. We do not recommend! Meat grinder and more meat grinder!;
If the zucchini is overripe, with large seeds, then remove this inner part, but take care to maintain the total weight of the zucchini in the recipe;
Before putting the sauce into jars, taste it. Achieve the taste you want to treat yourself to this winter. Vary the amount of salt, acid and sugar - you can make it sour or spicier by adding vinegar and hot chili pepper.

Video “Adjika best recipes for winter”

The housewives were scratching their heads, wondering what to do with the rich squash harvest. Adjika from zucchini will solve the problem for the winter.

The article gives simple ways preparations that everyone can handle without difficulty. A step by step photos will make the task easier.

Adjika is considered spicy. However, the heat is regulated independently, depending on your preferences.

Little advice: Taste hot pepper before using. This will help set the desired level of spiciness.

Zucchini dressings are very tasty. Believe me, even those who supposedly don’t like such a vegetable will like it. Ready to start preparing?

Adjika from zucchini for the winter - you'll lick your fingers

According to this recipe, the result is moderately spicy and moderately sweet adjika. The indicated consumption yields one and a half liters. However, please note that big family It is recommended to at least double the amount. Everything will go with a bang!

200 g tomatoes;
zucchini - 1000 g;
garlic cloves - 200 g;
150 g carrots;
chili pepper small size;
150 g onion;
150 g red bell pepper;
tomato paste - three tablespoons;
black pepper (seasoning), paprika - one teaspoon each;
sunflower extract - half a glass;
sugar - 2 tbsp. l.;
apple essence - 75 ml;
table salt - 1 tbsp. l.

On a note! Squash and zucchini are used as zucchini analogues.

Description step by step:

We clean the fruits, wash them, and divide them into arbitrary parts.

Grind the pieces using a meat grinder.

Add spices, tomato paste, acetic acid and oil. We combine the ingredients.

We send it to the stove. Bring it to a boil.

Next, boil for another 20 minutes.

Place the hot sauce into jars, which we sterilize in advance.

Delicious zucchini adjika with tomato paste

I suggest unusual recipe amazing adjika made from zucchini. The cooking method has been proven over the years. The result is guaranteed to please you.

On a note! It is better to use ripe fruits for preparations. Young zucchini is not entirely suitable for such purposes.

We will need (consumption is indicated in purified form):

zucchini - 1500 g;
ground red pepper - 0.5 tsp;
100 ml vegetable extract;
half a glass of granulated sugar;
190 g of tomato paste + 500 ml of water to dilute it;
50 g garlic cloves;
two bell peppers;
1 tbsp. l. salt;
0.5 tbsp. l. essences.

Notes! Instead of tomato paste, you can use 750 g of tomatoes. And ground pepper is replaced with chili.

Preparation steps:

We divide the zucchini, peppers and tomatoes (if present) into several arbitrary parts - this makes it easier to twist.
Pour tomato paste diluted in water into the cooking vessel or add tomatoes twisted in a meat grinder.
Grind the zucchini (processor, blender, meat grinder). Transfer the puree to the tomatoes.
Add 4 tbsp. l. tomato paste if you used tomatoes. The product will add richness to the color and thick consistency.
Twist the peppers, then the garlic. We introduce everything into the main mass.
Next, add spices, vegetable extract, ground pepper (if chili was not added), acetic acid.
Mix the ingredients and place on the stove.
From the moment it boils, boil the adjika for half an hour.
At this time, we sterilize the jars.
After the time has passed, set the heat to minimum and pour the liquid seasoning into containers. The mass needs to be hot, so don’t turn off the stove completely until everything is laid out.

Roll up the lids and leave the pieces turned upside down to cool.

The best recipe with tomatoes and bell peppers

Treat yourself and your loved ones with delicious adjika. The recipe is easy, you only have to tinker with peeling the fruit. The rest is a matter of technique.

Let's take the following components:

zucchini - half a kilo;
1 chili;
salt to taste;
80 g bell pepper;
garlic cloves - head;
250 g tomatoes;
essence 9% - 20 ml;
ground black pepper - half a teaspoon;
carrots - 80 g;
one and a half glasses of granulated sugar;
vegetable oil - 6 tbsp. l.;
tomato paste - 2 tbsp. l.

Recipe step by step:

We peel, wash and cut the vegetables into several arbitrary pieces.
We pass them through a meat grinder.
Place the mashed vegetables over medium heat. Bring to a bubbling state.
Reduce the fire. Boil for 20 minutes.
At this time, grind the hot pepper without the stalk and seeds. We introduce it after the required boiling time.
Also at this stage, add oil and spices. Boil for another 10 minutes.
Finely chop the garlic cloves and add them after the second stage of boiling. Continue cooking for 5 minutes.
Next, add the essence.
Stir the mixture and the adjika is ready.
We pre-treat the containers for the workpieces with steam. Pour the adjika and cool in a warm, dark place.

On a note! As a rule, jars become hot after sterilization. Before filling with adjika, cool the container. Otherwise, the container will burst.

Detailed preparation on video.

Zucchini adjika is spicy and very tasty

Reviews say that this recipe produces amazing, vigorous adjika - men are delighted. Try cooking it too.

tomatoes - 1 kg each;
zucchini - 1.5 kg;
100 ml vegetable oil;
salt - 2 tbsp. l.;
bell peppers, tomatoes - 300 g each;
chili to taste;
3 cloves of garlic;
50 g sugar.

Description:

Grind clean vegetables without peels and seeds using a meat grinder, alternating fruits. It is recommended to grind hot ingredients first.
Mix the paste and let it simmer.
Before the puree boils, put the heat on high, then reduce the temperature by half.
Boil the dish for 30 minutes.
Then add oil, spices, acetic acid. Simmer for another 10 minutes.
We taste the preparation and add spices as necessary. After entering additional ingredients cook for another 5 minutes.
Pour the sauce into jars. Turn the pieces upside down.
Store the cooled twists in a dark place.

Spicy adjika from zucchini with apples

Surprisingly, apples and zucchini - great combination which gives unusual taste blanks. Adjika turns out aromatic, spicy and non-acidic.

We will need:

0.5 kg apples;
tomatoes - 1.5 kg;
5 garlic cloves;
2.5 tbsp. l. ground red pepper;
salt - 2 tbsp. l.;
a glass of oil;
3 kg of zucchini;
500 g bell peppers;
0.5 kg carrots;
100 g sugar.

On a note! Too much liquid consistency because of watery tomatoes? Add 20 minutes before the end of the process potato starch(2 tbsp per 1 tbsp water).

Cooking step by step:

Wash the tomatoes, blanch and remove the skin.
Pass it through a meat grinder.
We clean the washed zucchini, divide it into several parts and chop it.
Combine with tomato juice.
We remove the bell peppers from seeds, twist them and add them to the zucchini and tomato puree.
Repeat the procedure with carrots and apples. We send the crushed fruits to the rest of the components.
We press the garlic through a press and add it to the total mass.
Add salt, granulated sugar and butter.
We turn the components into a homogeneous paste. We put everything on the stove.
Boil for 40 minutes.
Next, add hot pepper. Continue to simmer the sauce for 10 minutes.

Pour the adjika into containers, wrap it up and leave it overnight.

A simple recipe with horseradish

We will need:

a glass of oil;
3000 g zucchini;
10 tbsp. l. granulated sugar;
tomato paste - 500 g;
two heads of garlic;
3.5 tbsp. l. salt;
4.5 tbsp. l. vinegar 9%;
black pepper - 3 tsp;
200 g horseradish;
a bunch of parsley.

Cooking step by step:

Chop the peeled zucchini. We use any device that is available at home.
Let the puree sit for about two hours.
Then add spices, oil and paste. IN tomato sauce not necessary if tomatoes are present. In this case, we turn the fruits into a puree-like consistency.
Put the mixture on fire. Simmer for one and a half hours over medium heat.
Dilute the vinegar in a glass of water and add to the sauce.
Pass the garlic through a press.
Finely chop the washed parsley.
Peel and grate horseradish root fine grater.
Add the remaining components to the total mass.
Boil for another 10 minutes.

Pour the finished adjika into containers and roll up.

Adjika from zucchini “Always not enough” – culinary recipe

This recipe My husband found it on the Internet by accident and showed it to me. Immediately I was inspired to repeat the masterpiece. It turns out really tasty, so I advise you to make as many of these preparations as possible.

Let's take the following products:

400 g tomato paste;
200 g sugar;
zucchini without shifts and peel - 2000 g;
hot and sweet pepper to taste;
100 ml vinegar;
100 g garlic cloves;
cup sunflower oil;
water - 150 ml;
salt - 1 tbsp. l.

On a note! With the addition of tomato paste, the consistency is thicker than using tomatoes. It is good to combine these two components. For example, 1.5 kg of tomato + 4 tablespoons of pasta.

Cooking step by step:

We divide the zucchini into several parts for ease of chopping. We do the same with peeled peppers.
Pass the vegetables (without garlic) through a meat grinder. Transfer the mixture into a large enamel pan.
Add spices, oil and mix everything.
Cook until boiling. It is advisable to cover with a lid. And when it boils, remove it.
Then simmer the sauce for another 20 minutes.
Meanwhile, chop the garlic and add after the time has elapsed.
Add vinegar. Cook for 5 minutes.

Pour the prepared hot adjika into containers and close. The sauce is ready to use immediately, so leave a little for testing.

How to cook adjika from zucchini and eggplant

By this method When cooked, adjika comes out tender, spicy and beautiful to look at.