Sweetish-spicy adjika is the most famous seasoning from Caucasian cuisine. The sauce has millions of fans around the world; any housewife can prepare it and prepare homemade adjika for the winter without any special financial expenses. The recipes on this page are the best, as they say: “Try it and you’ll lick your fingers!”

The best adjika recipe for the winter from tomatoes

The best adjika is made from the perfect combination of sweet and bitter peppers, juicy tomatoes and spices. The recipe is simple, the cooking process is easy, and the result is tasty and very healthy. This adjika can be rolled up for the winter and used as a seasoning for any hot dishes, side dishes or cold appetizers.

To prepare you will need:

Preparation:

First, let's prepare the ingredients. Peel the garlic, remove the seeds from the peppers, and divide the tomatoes into halves and remove the stems.

First, we pass the tomatoes and sweet peppers through a meat grinder (you can chop them in a chopper) and send them to simmer in a saucepan. Cook for at least 20 minutes, the time can be increased if you want the adjika to be thicker!

Next, grind the hot pepper and garlic, and place this hot mixture in a saucepan. 2 minutes before the end of cooking, add the remaining ingredients: salt, sugar, vinegar and oil. Mix everything thoroughly and let the adjika simmer a little more. When hot, roll the sauce into sterilized jars and place on the lid.

It is better not to add greens to adjika during cooking; you can chop cilantro or parsley immediately before use.

You can store the blanks on the balcony and even in your home pantry!

Spicy adjika recipe - you'll lick your fingers

The famous culinary specialist Olga Matvey offers a recipe for delicious spicy adjika or homemade ketchup “You'll lick your fingers!” It’s quick, simple and effortless to prepare, and the ingredients for the healthy and tasty seasoning cost just a penny.

Ingredients for preparation:

Preparation:

1. We will pass peeled sweet peppers, chopped tomatoes, hot pods without tails, onions and carrots through a meat grinder. At the end, twist a little ginger and get a beautiful bright aromatic mass.
2. Place the saucepan on the fire, bring to a boil and cook for 30 minutes.
3. Add sunflower oil, the remaining spices, mix and simmer the adjika for about 1 hour over low heat.
4. 10 minutes before the end of cooking, pour in apple cider vinegar, simmer a little more and pour into jars while hot.

Such adjika can be stored in any cool place and is always at hand for the hostess. Enjoy your spicy aftertaste!

Adjika without cooking - a recipe for the winter

Adjika is prepared according to such a simple recipe in many families around the world. The taste of fresh vegetables and a pleasant bitterness are reminiscent of summer, and preparing them for the winter without cooking preserves the vitamins and beneficial properties of natural ingredients. Include this adjika in your winter menu and you will be guaranteed 100% protection against colds!

Few ingredients:

Preparation progress:

For the future adjika, we will prepare a 5 liter plastic container with a lid, where we will throw all the ingredients.

Let's put a meat grinder or chopper and scroll through the peeled vegetables one by one. First, let's skip the tomatoes, then the sweet peppers, when it comes to the hot pods Do not touch your eyes and lips under any circumstances! It burns!

Season the vegetable mass with salt, sugar and vinegar, mix thoroughly and cover with a lid. The adjika will infuse a little and will be ready for use. Bon appetit!

Adjika for the winter just like in the store

Georgian adjika Ojakhuri comes from the USSR. Those who lived in that great country will be able to cook, taste and remember the taste of childhood. It is very similar to the seasoning that was sold in stores and was in great demand among undemanding Soviet citizens.

Products:

Preparation:

1. Using a hand mill, turn the spices into a free-flowing powder. Cut the tomatoes into slices and remove the stems; remove the tails from the peppers.
2. Pass the garlic, tomatoes and hot peppers through a meat grinder. Add ground spices, sugar and salt to the vegetable puree. Mix everything thoroughly and simmer over low heat for about 4 hours.

The smell of store-bought Soviet adjika revealed the presence of Utskho-Suneli in the Georgian seasoning. It was she who gave the dish that unusual and memorable taste.

Adjika “Ojakhuri” is dark in color and a little dry. But this is a real aromatic concentrate of delicious and healthy Caucasian cuisine!

Adjika recipe with apples

Housewives wrote down the recipe for delicious adjika with apples in their culinary notebooks, constantly prepared them and passed on their little piquant secrets from parents to children. It was also called adjika at home. But this was not just a spicy condiment, but a real autumn sauce with fresh fruity notes.

Let's prepare the ingredients:

Preparation:

1. We pass juicy tomatoes through a meat grinder or punch them with a blender. Place the puree into a saucepan and add the chopped carrots into it. Next, scroll through the sweet peppers and seeded apples.
2. Mix all the multi-colored vitamin ingredients, add hot peppers directly with seeds into the mixture, and begin to boil the adjika.
3. After boiling, reduce the gas and cook the adjika for 60 minutes. During this time, scroll through the garlic and 5 minutes before turning off the heat, add it to the mixture. Pour oil there, add sugar and salt. Boil for another 5-7 minutes and pour the hot adjika into jars.

If we close the seasoning for the winter, then add 2 tablespoons of 9% vinegar to the pan along with the garlic.

The result is a bright, aromatic sauce with a sweet, sour and spicy taste. Simply delicious!

And finally. Adjika can be spread on bread, added to any dish as a side dish, eaten with small spoons and used in baking Italian pizzas.

Good luck with your preparations and look forward to new recipes!

Adjika is a canned snack food. Today we are preparing it at home. There are many ways to prepare it and with different vegetables. Readers love to prepare this seasoning for the winter. It goes well with many ready-made dishes: dumplings, pies,

This spicy and aromatic seasoning is very popular in Russia. Its presence on the dinner table improves the taste of first and second courses.

In the article you will find time-tested recipes that have taken root in many families. What could be tastier when we spread adjika on bread and then eat it with

Adjika for the winter - recipe with apples

Learn how to make this popular apple relish.

Ingredients:

• Tomatoes – 5 kg
• Bell pepper – 1 kg
• Apples – 1 kg
• Onions – 1 kg
• Carrots – 1 kg
• Salt - 4 tbsp. spoons (or less, to taste)
• Vinegar - 1 glass
• Sunflower oil - 1 cup
• Sugar - 1 glass
• Garlic – 400 g
• Hot pepper - 4 pods
• Greens: parsley + dill

Preparation:

Peel all the vegetables and cut them into pieces to grind them in a meat grinder. We remove the stems of tomatoes and other vegetables. We do not peel the apples.

Grind all the vegetables in a meat grinder into separate cups.

This is how we twisted the vegetables: carrots, peppers, onions, apples. Place the rolled tomatoes in a deep aluminum bowl to let them cook a little.

As soon as the tomatoes boil, add all the scrolled vegetables: peppers, apples, carrots, onions. Mix everything well. So cook, stirring, for 1.5 hours. The basin is large and stands on two burning stoves. Then we will add other ingredients.

While the adjika is boiling, we will peel the garlic.

We will use gloves to peel and cut the hot peppers into pieces. Remove the seeds from the hot pepper.

We pass the garlic, herbs and

When the vegetable mass has boiled for 1.5 hours, add to it: garlic, herbs, hot pepper, salt, sugar.

Then pour in 1 glass of vinegar and 1 glass of odorless sunflower oil. Stir and cook for another 30 minutes after boiling.

After the time has passed, turn off the heat and begin pouring into sterilized jars.

Pour into several jars at once, as the mass is hot. We roll up the full jars and turn them over. Take a warm blanket and cover it on top until it cools down.

This kind of preparation is a godsend that we make both in summer and winter.

Recipe for adjika “Hospitable” - without cooking

Ingredients:

• 300 - 500 g - garlic
• 3 - 4 pcs. - hot pepper
• 0.5 -1 kg bell pepper
• 1.5 - 2 kg red tomatoes
• 1 medium parsnip root, celery, parsley, cilantro, regan (basil), tarragon, 1 - 2 bunches of dill, 2 - 3 tbsp. spoons of salt

Preparation:

Grind everything in a meat grinder. Mix. Place in a jar up to the shoulders. Since the prepared mass will “play,” put it in the refrigerator.

You need to stir from time to time. Greens, peppers and garlic can be adjusted to taste.

In winter, adjika is good both as a separate dish and mixed with mayonnaise and sour cream.

Adjika “Krasnodarskaya” - a favorite for the whole family

Ingredients:

• 3 kg - bell pepper
• 2 kg - red tomatoes
• 1 kg - sour red apples
• Red hot pepper, salt, sugar, garlic, spices - to taste

Preparation:

1. We grind everything in a meat grinder and cook over low heat under the lid for 1 hour or a little more, stirring occasionally.
2. After about half an hour of cooking, put a gauze knot into the boiling mixture, in which spices are tied (bay leaf, dill and parsley seeds, basil). At the end of cooking, remove the knot.
3. Cut 3 - 4 onions and fry in sunflower oil. Remove the onion and pour the aromatic oil into the adjika at the end of cooking.

Homemade adjika with carrots

Ingredients:

• 2.5 kg - tomatoes
• 1 kg - carrots
• sweet pepper - 1 kg
• 1 kg - apples
• 50 g - red capsicum

Preparation:

1. Pass all ingredients through a meat grinder. Place in a saucepan and cook for 1 hour from the moment it boils.
2. When the mass has cooled, add 200 g of crushed garlic, 1 cup of 3% vinegar, 1 cup of sugar, 1 cup of sunflower oil, 0.25 cup of salt.
3. Mix everything well and place in hot jars.
4. Store in a cool place.
5. Eat with meat, with soup, with stewed cabbage.

Recipe for spicy adjika for the winter

Ingredients:

• 3 kg - tomatoes
• 500 g - bell pepper
• onion - 500 g
• 500 g - carrots
• apples - 500 g
• 200 g - garlic
• 10 hot pepper pods
• 0.5 cup sunflower oil
• 100 g - sugar
• 1 tbsp. spoon with a heap of salt

Preparation:

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

Adjika from beets - an original recipe with a beautiful color

Ingredients:

• 5 kg - tomatoes
• 1 kg - bell pepper
• carrots - 1 kg
• 5 kg - beets
• 4 - 5 pcs. - hot pepper pods
• 200 g - garlic

Preparation:

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

Adjika Adyghe from peppers - without cooking

Ingredients:

• 1 kg - sweet red bell pepper
• 50 g - red hot pepper
• dill - 50 g
• 50 g - cilantro
• parsley - 50 g
• 50 g - tarragon
• 2 heads - garlic

Preparation:

1. Peel the pepper from seeds and pass through a meat grinder along with the rest of the herbs.
2. Add sugar and salt to the resulting mixture to taste and leave for 3 days in any non-cold place, so as not to disturb anyone.
3. After 3 days, mix and pour into convenient containers for use and seal.

Adjika from tomato and garlic “Armenian style” - without cooking

Ingredients:

• 5 kg - ripe tomatoes
• 1 kg - garlic
• 500 g - hot capsicum

Preparation:

1. Pass all the ingredients through a meat grinder, add salt and leave in an enamel bowl for 10 - 15 days to allow the mixture to ferment, remembering to stir it daily.

Keep in mind one subtlety - you should salt the tomato juice before adding the garlic and pepper - otherwise you won’t feel the taste of salt later.

Zucchini seasoning - delicious video recipe

I hope you enjoy this unusual zucchini recipe.

Adjika from green tomatoes with quince

Ingredients:

• 2.5 kg - green tomatoes
• 500 g - bell pepper
• quinces - 500 g
• 300 g - carrots
• zucchini - 300 g
• 300 g - onions
• 1/2 cup mixed greens
• sugar - 1/2 cup
• 1 cup vegetable oil

Preparation:

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

Georgian adjika with hops-suneli

Ingredients:

• Khmeli-suneli - 3 parts
• Capsicum red hot pepper - 2 parts
• Garlic - 1 part
• Coriander (ground cilantro seeds - 1 part
• Dill - 1 part
• Wine vinegar 3%

Preparation:

1. Pass the pepper and garlic through a meat grinder. Add spices. Sometimes finely crushed walnuts are added.
2. Sprinkle the mixture with coarse salt and add enough vinegar to form a moist, thick paste. This paste is well suited for long-term storage in tightly sealed glass or ceramic containers.

Adjika from red pepper with nuts - delicious “Genatsvali”

Required:

• Red pepper, cilantro, suneli hops, Imeretian saffron, walnuts.

Cooking method:

The exact proportions, in this case, are not important.

Real adjika has nothing in common with apples, carrots and tomatoes.

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

This method of preparing adjika must be prepared with rubber gloves.

Recipe for adjika “Posadskaya” - with tomatoes, garlic and horseradish

Required:

• 5 kg - ripe tomatoes
• 6 pcs. - heads of garlic
• 100 g - salt
• 1 PC. - hot peppers
• 6 pcs. - large horseradish roots

Cooking method:

Pass everything through a meat grinder, stir and place in containers. Store in the refrigerator.

Video recipe - delicious homemade adjika

The raw preparation gives off a fresh taste.

Recipe for adjika “Prunes”

Required:

• 1 kg - bell pepper without seeds
• pitted prunes - 1 kg
• 200 g - peeled garlic
• 3 pods - hot pepper
• 600 g - tomato paste

Cooking method:

Pass everything through a meat grinder. Add salt to taste. Divide into jars. No need to sterilize. The jars are not very big.

Adjika recipe with eggplants

Required:

• 1.5 kg - tomatoes
• 1 kg - eggplants
• 300 g - garlic
• 1 kg - sweet pepper
• 3 pods - hot pepper
• 1 cup - vegetable oil
• 1/2 cup - vinegar 6%
• Salt - to taste

Cooking method:

Pass all the constituent vegetables through a meat grinder. Add vegetable oil and, placing in an enamel pan, boil for 50 minutes.

Add vinegar at the end of cooking. Roll into prepared clean jars.

The simplest adjika recipe “Prostushka”

Required:

• 3 kg - tomatoes
• 1 kg - sweet pepper
• 0.5 kg - garlic
• 150 g - hot pepper
• 0.5 cup - salt
• 3 tbsp. spoons - sugar

Cooking method:

Pass all ingredients through a meat grinder, mix, add salt, sugar, and leave overnight.

In the morning, drain the excess liquid and place the adjika into clean jars. Keep refrigerated.

How to make delicious homemade adjika? - video recipe

Homemade seasoning without preservatives is tasty and safe.

Adjika for the winter “Kiev style”

Required:

• 5 kg - ripe tomatoes
• bell pepper – 1 kg
• 1 kg - apples (the more sour the better)
• carrots - 1 kg
• 400 g - vegetable oil
• 2 tbsp. spoons - salt
• 200 g - sugar
• 2 tbsp. spoons - red hot pepper (or 1 tbsp. black + 1 tbsp. red)

Cooking method:

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

Adjika for the winter with many recipes was provided as an example for home preparations. The choice is yours.

The soul of adjika is hot pepper. Generously mixed with garlic, spices and salt, it makes the tongue burn and the heart laugh.

A spicy seasoning born from the ardent Caucasus can transform any piece of meat or ordinary unleavened flatbread into something magical and incredibly tasty. The aromatic seasoning is great for use with meat dishes, fish or poultry. It can make even traditionally bland mashed potatoes spicy and interesting.

By whetting the appetite, southern adjika not only satisfies, but brings great benefits to the body. Of course, any excess is fraught with trouble, so you need to use hot garlic sauce without fanaticism. But by regularly and moderately seasoning dishes with adjika, you can not only give them a special taste, but also improve your health. The seasoning has a beneficial effect on digestive processes, stimulates the production of gastric juice, improves metabolic processes, is an excellent prevention of acute respiratory infections, increases immunity and energy, and is a natural aphrodisiac.

Almost all ingredients of adjika have a powerful healing effect on the body: herbs, spices, spices, hot peppers. Thus, the phytoncides and volatile substances contained in chili pepper suppress pathogenic microflora, and prevent not just food disorders and poisoning. Hot pepper can even neutralize diphtheria or tuberculosis bacillus!

Adjika without tomatoes for the winter - general principles of preparation

In the Caucasus, red or green hot peppers are used to prepare adjika. The red vegetable has the sharpest taste. Adjika made from it is very hot, good with fried or baked meat, although it goes well with rice and vegetables. The sauce based on green hot pepper has a milder taste and perfectly complements the taste of stewed meat, fish, poultry, and vegetable casseroles.

There are a lot of recipes for making adjika. In Russia, it is customary to prepare such a snack in the fall, making winter preparations. The Russian version of adjika almost always contains tomatoes, which makes the taste of the dish less spicy and more delicate. But traditional Georgian and Abkhaz cuisine, where this unique appetizer came to us, does not tolerate any tomatoes. The most that a real Caucasian sauce allows itself to do is tender, tart plum pulp, which gives this version of adjika a special aroma and sourness.

Preparing adjika without tomatoes for the winter is not at all difficult. All ingredients are easily available and inexpensive today.

Adjika without tomatoes for the winter - recipe 1

A simple recipe for adjika without tomatoes for the winter “Traditional” includes two types of pepper: bitter and sweet. Traditional Caucasian seasonings complement the spicy taste with a thick, rich aroma.

Ingredients:

One and a half kilograms of sweet bell pepper (it is better to take varieties of the same color - green or red);

400 grams of hot red pepper;

300 grams of peeled garlic;

One tablespoon each of dill and coriander seeds;

A tablespoon of ready-made Khmeli-Suneli seasoning;

Three tablespoons of coarse salt;

Two spoons of vinegar 9%.

Cooking method

The first thing you need to do is prepare thin surgical gloves (although you can use any plastic gloves) and be prepared for the fact that hot pepper vapors can cause a sore throat and even tears. It is better to work with the window open so that volatile substances do not concentrate. Gloves are a must, otherwise you can get a serious burn to the skin of your hands.

Prepare vegetables: wash and dry them. Peel the bell pepper, removing the tail, internal membranes and seeds. The hot pepper seeds should be left inside the fruit. It is better to take large garlic so as not to bother with peeling it.

Grind the vegetables two or three times through a fine grinder along with the spices. The mass should become as homogeneous as possible. During the last tab, add salt.

Place the vegetable mixture in a saucepan, pour in the vinegar and bring to a boil over low heat, stirring occasionally.

As soon as the mixture begins to boil, it should be removed from the heat. Vegetables should not be allowed to boil.

Place hot adjika without tomatoes for the winter in prepared sterilized jars and order.

Jars should be stored in a cool place. If there is room for them in the refrigerator, it is not necessary to order; thick nylon lids and an additional portion of salt are enough (for the entire volume - two level tablespoons).

Adjika without tomatoes for the winter - recipe 2

Classic adjika without tomatoes for the winter “Male version” is prepared without sweet peppers. Its taste is sharper, burning - in general, quite masculine. Although real strong adjika can make even the most stern men cry. Therefore, you can soften the conditions: replace part of the hot pepper (two hundred to three hundred grams) with paprika.

Ingredients:

One kilogram of hot red chili pepper;

Half a kilo of large garlic;

Three quarters of a glass of finely ground salt;

Half a glass of spice mixture: hops-suneli, coriander, dill seed.

Cooking method

Prepare the vegetables: wash, dry, peel and remove any spoiled parts, cut out the stalks, remove the seeds.

Grind the vegetables in a powerful blender or pass through a meat grinder three times. Grind coriander and dill seed together with pepper and garlic.

Stir the resulting mixture and season it with salt.

If desired, you can add herbs - dill, cilantro. They will give a fresher taste to the sauce, but change its color - adjika according to this recipe should turn out fiery red.

There is no need to cook the mixture. Adjika is placed in jars and stored in the refrigerator or cellar.

Adjika without tomatoes for the winter - recipe 3

A recipe for adjika without tomatoes for the winter called “Red Georgian” is prepared from dried hot pepper pods. The traditional Georgian taste of ground walnuts gives the sauce a special Georgian accent.

Ingredients:

One kilogram of dried red hot pepper pods;

Two hundred grams of peeled walnuts;

50 grams of whole coriander seeds;

One hundred grams of the Khmeli-Suneli mixture;

Three hundred grams of garlic;

Four hundred grams of coarse salt.

Cooking method

Pour dry red pepper pods with water and leave to soften for about an hour.

Prepare the garlic and nuts by clearing them of husks and shells.

Grind pepper, nuts, garlic, seeds and spices in a meat grinder through a fine rack.

Add salt, mix thoroughly.

There is no need to roll up such an adjika and look for a cold place for it. The main thing is that the dishes are tightly closed, otherwise the seasoning will dry out. You can use adjika prepared according to this recipe without tomatoes for the winter to marinate meat before baking in the oven.

Adjika without tomatoes for the winter - recipe 4

A simple recipe for Abkhaz adjika without tomatoes for the winter, “Spicy Megrelian”, allows you to get an ancient seasoning that has been prepared by shepherds since ancient times. Salt, pepper, garlic, dried cilantro - that's all you need to get a strong, tasty paste.

Ingredients:

Forty grams of dried hot red pepper pods;

The same amount of peeled large garlic;

One glass of coarse salt;

One glass of dried cilantro.

Cooking method

Pour boiling water over dried hot pepper pods and leave to soften for 8-10 hours. You can do this overnight and start work in the morning. You don't need to add too much water; it should just cover the pepper.

Remove the stems and seeds from the softened pepper. Be sure to wear gloves.

Grind the peppercorns in a meat grinder along with the garlic.

Add salt and cilantro, previously ground in a meat grinder, into the paste.

Dilute the resulting paste with the same water in which the pepper was soaked.

It turns out to be a very spicy red winter preparation. This adjika without tomatoes for the winter is suitable for seasoning borscht and does not require special storage conditions.

If you take not red, but green hot pepper and slightly change the recipe by adding greens to the adjika - cilantro, dill, celery, thyme, basil, then instead of red you will get a green paste with a more interesting aroma.

Adjika without tomatoes for the winter – recipe 5

Adjika without tomatoes for the winter “Abkhazian traditional” has an amazing flavor. The use of cumin and the rare Utskho-Suneli seasoning is mandatory if you want to achieve the taste of this particular sauce, and not its variation.

Ingredients:

Thirty pieces of medium-sized hot pepper;

One and a half heads of peeled large garlic;

One and a half tablespoons of salt;

Two tablespoons of cumin seeds (another name is cumin);

Four tablespoons of coriander seeds;

A tablespoon of dill seed;

Two tablespoons of utskho-suneli.

Cooking method

Wash the pepper, remove the tails and change, cut into several parts.

Prepare the garlic by washing and peeling it. Cut into slices that are too large.

Place the pepper pieces and garlic in a blender and grind to a paste.

Heat coriander and cumin seeds in a dry frying pan. This must be done very carefully: do not allow the seeds to burn to the metal surface. Be sure to stir constantly. As soon as the cumin and coriander begin to give off a rich, pleasant aroma, you need to pour them from the frying pan onto a plate and wait to cool.

When the heated seed mixture has cooled, add dill seed, utskho-suneli and grind everything in a mortar or grind in a coffee grinder.

Combine seasonings, pepper and garlic, add salt and mix well.

At first this paste will be very spicy, but gradually the excessive sharpness will go away and the taste of adjika will become softer.

Adjika without tomatoes for the winter – recipe 6

Adjika without tomatoes for the winter “Plum Special” has an unusual taste and amazing aroma. This delicate, soft sauce with a slight sourness is fantastic with meat. It must be stored in the refrigerator.

Ingredients:

Two kilograms of fresh plums;

Two hundred grams of garlic;

Two hundred grams of sugar;

Four pieces of hot red pepper;

Two tablespoons of tomato paste;

Two tablespoons of coarse salt.

Cooking method

Prepare the jars: wash, sterilize thoroughly, not forgetting the lids.

Wash the plums and remove the pits.

Wash the pepper, cut off the tails, remove the seeds. If you want a spicier taste, you can add more pepper.

Peel the garlic.

Grind plums, peppers, and garlic in a meat grinder.

Mix the mixture well, adding salt, sugar, tomato paste, and place on the stove. After boiling, boil the adjika for 20 minutes, remembering to stir all the time.

Place adjika without tomatoes into jars for the winter and roll up. Turn the hot jars over and cover with a thick blanket. When they have cooled completely, transfer the finished sauce to the refrigerator or other cool, dark place.

Adjika without tomatoes for the winter - tricks and useful tips

• If you heat the spices and herbs for adjika in a dry frying pan, the sauce will be more aromatic. The secret is that when heated, essential oils are released, which will make the taste and aroma brighter. The main thing is that the seeds do not burn. You need to place them on the warm bottom of the frying pan and heat them gradually, stirring all the time. The appearance of a rich odor is a signal to stop calcination. Spices need to be poured into another container, after cooling, grind in any way and add to the garlic.
• To thicken the sauce, you can add a couple of spoons of utskho-suneli. It is quite difficult to get such a seasoning in Russia. If possible, you need to bring spice from Georgia or Abkhazia. Another name for utskho-suneli is blue fenugreek.
• A slightly dried bell pepper in the oven will remove excess moisture from the finished adjika: the sauce will be thicker and denser. You need to dry the vegetable like this. Peel, cut into large slices and place on a baking sheet sprinkled with oil. Set the oven temperature to minimum and with the door open, dry the peppers for one or two days.
• A large amount of salt prevents the sauce from souring. Salt is an excellent preservative, so there is no need to skimp on it.
• To store thick adjika without tomatoes for the winter, you can use the freezing method. The paste can be poured into molds and placed in the freezer. After the sauce has frozen, transfer the contents of the molds into separate bags and use as needed. This option will look good on the table - it’s beautiful and original. The melted figures will turn into portions of fragrant sauce.
• Garlic is the main component of any adjika, along with hot pepper. The best garlic for making hot sauce is large, clean, and purple in color.
• In addition to cilantro, dill, cumin, suneli hops, Imeretian saffron, marjoram, savory, bay leaf, and basil can be used for flavor. Russian cuisine is not as spicy as in the Caucasus. Therefore, very often the adjika recipe in the Russian version is supplemented with tomatoes, carrots and even apples. This sauce is also very good, less spicy and incredibly aromatic.
• If you rub adjika on meat and bake it, you get a fantastic crust - golden brown, aromatic, tasty. You can additionally rub the piece with salt and pepper and put it in the refrigerator to marinate for several hours.

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

Homemade adjika - recipe for the most delicious homemade adjika

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

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

We will need:

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

This adjika is easy to prepare.

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

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

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

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

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

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

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

Raw adjika for the winter from tomatoes and garlic without cooking

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

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

We will need:

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

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

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

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

It really couldn't be simpler, could it?

Adjika for the winter - the best recipe without cooking

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

We will need:

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

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

2. Chop the garlic.

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

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

4. Finally, add sugar, salt and vinegar.

5. Mix everything well and place in sterilized jars.

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

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

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

We will need:

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

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

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

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

4. Place in sterilized jars.

Adjika with apples for the winter - the best recipe

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

We will need:

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

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

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

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

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

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

6. Can be poured into sterilized jars.

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

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

Recipe for delicious eggplant adjika for the winter

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

We will need:

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

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

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

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

4. Place in sterilized jars and seal.

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

Good and tasty preparations to you!

Let's bring a touch of Caucasian exoticism into our gray everyday life - let's prepare spicy and aromatic adjika! Today I offer you the best recipes for adjika without cooking for the winter. The preparation is very simple, it doesn’t take much time, and what a taste it turns out! Just lick your fingers! Our recipes with photos will tell you how to make adjika easily and quickly, without heat treatment.

I’ll say it straight: what we often cook in our latitudes and proudly call “adjika” does not quite correspond to an authentic dish. A real Abkhaz hot, hot seasoning is prepared without tomatoes. But we will look at the best recipes in different versions: the more familiar to us, with tomatoes, and the classic Abkhazian seasoning, and the Georgian variation with walnuts and cilantro. The main thing is to find the right ingredients, and the recipe is very simple everywhere.

Adjika raw from tomatoes with garlic

First, I will share with you a recipe for adjika made from tomatoes with garlic and pepper without cooking. This is a version of the seasoning adapted to our conditions. Tomatoes need to be selected that are ripe, fleshy, or perhaps slightly overripe. This preparation preserves the taste and beneficial properties of fresh vegetables, has a strong antimicrobial effect, and protects against colds.

Ingredients:

• 1 kg of tomatoes;
• 300 g bell pepper;
• 60 g hot red pepper;
• 60 g garlic (1 medium head);
• 60 g apple cider vinegar;
• 100 g sugar;
• 2-3 tsp. salt.

Preparation:

1. Wash the tomatoes and prepare them for chopping. To do this, scald them with boiling water, put them in cold water for a minute and remove the skin. Let's cut off the top part.
2. Wash the sweet pepper, remove the seeds and stem, cut lengthwise into wide strips. Peel the garlic and wash it.
3. Cut off only the stem of the hot pepper and leave the seeds. Combine tomatoes, sweet and hot peppers, garlic. Grind through a meat grinder or in a blender bowl.
4. Add salt, sugar and vinegar to the chopped vegetables. Stir and let sit for three hours to better dissolve the salt.
5. We sterilize the adjika jars in advance and pour boiling water over the lids. Let's put the adjika into jars.

We will store it in the refrigerator. Here is a classic recipe without cooking adjika made from tomatoes and garlic.

Abkhazian adjika: classic raw recipe

Real classic raw adjika for the winter is prepared without tomatoes. There are different options, I’ll tell you the simplest recipe. The seasoning is thick, tastes like fresh and very spicy.

Ingredients:

• 30 pcs. large pods of hot pepper;
• 1.5 pcs. large heads of garlic;
• 2 tbsp. l. salt (not iodized);
• 2 tbsp. l. blue fenugreek;
• 1 tbsp. l. dill seeds;
• 4 tsp. coriander;
• 2 tsp. cumin (cumin).

Tip: I buy seasonings at the market from Abkhazian traders. You can buy a ready-made Abkhaz mixture for adjika.

Preparation:

1. Wash the hot peppers and remove the stems. This operation is best performed with gloves.
2. Peel the garlic, separate it into cloves, and wash it. Mix pepper and garlic and grind them in a blender. Place in a large bowl.
3. Dry the cumin and coriander in a frying pan over low heat, stirring, until a strong aroma appears. Then mix them with dill seeds and fenugreek, grind all the spices in a food processor or coffee grinder. If desired, you can simply crush it in a mortar and pestle.
4. Combine the pepper mixture with spices, add salt, stir well. Place in jars scalded with boiling water. Close with clean lids.

Store in the cellar or refrigerator.

Delicious “vigorous” raw adjika with horseradish

Cooking adjika at home from tomatoes without cooking has many variations. I will share with you a recipe on how to prepare hot seasoning with horseradish and parsley.

Ingredients:

• 2 kg red tomatoes;
• 10 pieces. medium-sized red sweet peppers;
• 3-4 pcs. hot pepper;
• 100-200 g horseradish root;
• 160 g garlic (2 large heads);
• 100 g sugar;
• 2-3 tsp. salt;
• 70 g table vinegar;
• 1 bunch of dill;
• 1 bunch of parsley.

Preparation:

1. Scald tomatoes and bell peppers with boiling water. After cooling, remove the skin from them.
2. Cut the horseradish into thin slices, hot pepper into rings. Divide the garlic into cloves. We pass all the vegetables through a meat grinder or grind them in a blender.
3. Finely chop the washed parsley and dill and add to the tomato-pepper mixture. Add sugar, salt and vinegar. Mix well.
4. Pour into a three-liter bottle and close with a lid. Adjika with pepper and herbs is ready. We store it in the cold.

Note: If stored for a long time, the seasoning may ferment slightly. Don't be afraid of this - stir it to release the gas. The preparation will acquire a pleasant taste of pickled tomatoes.

Adjika from prunes

I love stocking up on interesting recipes, and now I’m offering one of them. The seasoning is prepared from plums without cooking, with tomato paste and bell pepper. Prunes give the dish a pleasant sour taste.

Ingredients:

• 1 kg of fresh prunes;
• 1 kg bell pepper;
• 2-3 heads of garlic;
• 500 g tomato paste;
• 1-1.5 pods of hot pepper;
• 1.5 tbsp. l. salt.

Preparation:

1. Wash the plums and remove the pits. Wash the washed bell peppers, cut them, and remove the seeds.
2. Cut the washed hot pepper into rings. Peel and wash the garlic. Mix everything and grind it with a blender (or pass it through a meat grinder).
3. Pour into a bowl, add salt, add tomato paste, mix thoroughly.
4. Place in clean jars and close with lids.
5. Adjika with prunes and bell peppers is ready without cooking. Thanks to plums and tomato paste, we prepared it without vinegar.

It is impossible to imagine the best recipes for adjika without cooking for the winter without detailed videos. Here is one of them, everything is very easy and understandable.

Recipe without cooking with aspirin

If you are still afraid that raw preparations for the winter may explode, you can play it safe and prepare adjika with aspirin. The classic proportion is one aspirin tablet per half liter of finished seasoning. In this quantity, the medicine will not cause any harm to your body.

Ingredients:

• 4 kg of tomatoes;
• 2 kg of bell pepper;
• 200 g garlic;
• 3 pcs. hot pepper;
• 200 ml vinegar 9%;
• 3 aspirin tablets;
• Spices for adjika - to taste.

Preparation:

1. Dry the washed vegetables on a paper towel or napkin. Scald the tomatoes and bell peppers with boiling water, then pour cold water over them. Carefully remove the skin from them.
2. Cut into pieces and pass through a meat grinder (or blender).
3. Wash the hot pepper and remove the seeds. We will also wash the garlic and peel the cloves. Grind the hot pepper and garlic through a meat grinder and mix with the tomato-pepper mixture. Then pour in vinegar.
4. Crush the aspirin with a masher in a mortar or saucer, add it to the adjika and mix thoroughly. Cover the workpiece with gauze and let it sit for about a day so that all the ingredients are well dissolved.
5. In the meantime, sterilize the jars and lids. Stir the finished adjika again, ladle it into jars, and screw on the lids. Can be covered with plastic lids.

We store the workpiece in the basement or refrigerator.

Georgian adjika with chili pepper

This is a popular Georgian seasoning, without cooking, spicy, with pepper and nuts. You will need a lot of chili pepper.

Tip: It is better to prepare the seasoning while wearing gloves.

Ingredients:

• 1 kg of dry chili peppers in pods;
• 200 g walnuts (preferably raw, not roasted);
• 60-70 g coriander seeds;
• 100 g hops-suneli;
• 1 bunch of green cilantro;
• 1 bunch of parsley;
• 300 g garlic;
• 300 g coarse salt;
• A little cinnamon (to taste).

Preparation:

1. Wash red chili peppers and soak for 1 hour in cool water. Then drain the water. Dry the pepper and remove seeds.
2. The cilantro and parsley also need to be washed and dried. Peel the garlic, divide it into cloves, and wash it.
3. We pass chili peppers, garlic, and nuts through a meat grinder. You can repeat this operation two or three times. If a lot of liquid is released, it is better to drain it.
4. Then transfer the mixture into a deep bowl. Add finely chopped parsley and cilantro, salt, coriander and suneli hops to it. Stir well.
5. Cover and leave at room temperature for three days. Don't forget to stir twice a day.
6. Then we transfer the hot seasoning into dry jars and close the lids. Adjika can be stored well in the refrigerator or cellar for many months.

Note: This seasoning is good for brushing meat or chicken before baking in the oven.

Spicy roll without vinegar

People also call it “Ogonyok” for its bright red color and burning, warming taste. The recipe is without vinegar, and chili pepper plays the role of a natural preservative here. My friends store this seasoning in their room or pantry. They say it doesn't spoil. But I don't risk it and store it in the refrigerator.

Ingredients:

• 3 kg of ripe tomatoes;
• 1 kg bell pepper;
• 400 g hot chili pepper;
• 2 large heads of garlic;
• 6 tbsp. l. salt.

Preparation:

1. We wash the tomatoes, dry them, and cut out the stems. We cut the top crosswise, scald it with boiling water and lower it into cool water for a minute. Then take it out and easily remove the skin.
2. Wash the bell pepper, remove the seeds, and cut into strips. We also wash the chili peppers, cut off the tails, remove the seeds, and cut into rings.
3. Peel the garlic, separate it into cloves, wash it, and cut it into thin slices.
4. Grind all the vegetables through a meat grinder or in a blender until pureed. Add salt and mix. Let it sit for three days. Stir the seasoning twice a day.
5. Then put the adjika into clean jars and cover with plastic lids. Place in the refrigerator for storage. The spicy aromatic seasoning is ready!

As you can see, the best recipes for adjika without cooking for the winter are very easy, cooking them is fun and enjoyable, and eating dishes with aromatic seasoning is a real pleasure! Treat yourself and your family to delicious adjika. Enjoy your meal!