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

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

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

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

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

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

The simplest and most delicious homemade adjika for the winter.

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

Homemade adjika with a quick recipe

We will need:

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

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

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

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

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

cook sweet peppers with tomatoes.

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

add hot pepper and garlic

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

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

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

How to cook adjika with horseradish.

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

adjika with horseradish

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

Ingredients:

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

We remove the stem from sweet peppers and chili, leaving the seeds, there is no need to remove them. Grind in a meat grinder: tomatoes, sweet and chili peppers, peeled garlic and horseradish. All in one bowl.

we pass everything through a meat grinder

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

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

Pour the finished mixture into jars

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

Homemade adjika with apples.

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

adjika with apples

We will need:

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

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

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

mix everything into one pan

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

adjika is boiling

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

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

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

Let the jars cool.

After cooling, you can put it away for storage.

Zucchini adjika for the winter (video).

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

Caucasian homemade adjika.

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

spicy adjika

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

Ingredients:

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

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

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

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

Pass all components through a meat grinder.

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

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

The liquid remaining in the pan can be poured out.

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

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

Adjika with plums.

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

homemade adjika with plums

Ingredients:

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

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

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

mix all the ingredients.

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

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

It turned out delicious adjika with plums.

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

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

Classic adjika - Georgian and Abkhazian - does not contain tomatoes. This is a spicy seasoning that is made from hot pepper and various spices by grinding. The result is a paste-like mass. In Russia, adjika is most often called a sauce, which is likely to be spicy, made from tomatoes, bell peppers and other vegetables. Adjika made from tomatoes is one of the most common in our country. But many housewives make adjika from eggplants.

In this article I will write 7 recipes for tomato adjika. It can be boiled, or you can make a sauce from raw vegetables. You can add sweet peppers, carrots, apples, eggplants, garlic, and hot peppers to tomato adjika. Read the contents and choose a recipe to suit your taste.

Be sure to try adjika before putting it in jars. Since tomatoes vary in acidity, the amount of sugar and vinegar may vary. At the end of cooking, taste and add as needed.

Adjika can be made without cooking, raw. This is a very simple recipe, quite quick. At the same time, all vegetables retain vitamins that disappear during cooking. This tomato sauce will have the aroma of fresh vegetables, which will greatly delight you on cold autumn and winter days. This adjika must be stored in the refrigerator. To prepare it, you need to use only fresh, unspoiled vegetables. If the vegetables are not in good condition, the preparation will ferment.

Ingredients:

• tomatoes - 1 kg
• sweet pepper - 25 pcs.
• hot chili pepper - 3-4 pcs.
• garlic - 1 tbsp. in purified form
• parsley and dill - 1 bunch each
• sugar - 100 gr.
• vinegar 9% - 100 ml
• salt - to taste - 1 tbsp. (taste)

Cooking method:

1.As you can see, you need quite a lot of garlic. But, if you don’t like a strong garlic taste, reduce the amount. Moreover, the garlic will remain fresh. Peel the garlic. You can quickly peel garlic by cutting off its root. Next, crush the head of garlic with a knife and place in a metal bowl. Top with a second bowl and shake. You open it and the garlic is already peeled.

2. Remove the seeds from sweet and bitter peppers, cut the tomatoes into 4 parts.

Be responsible when washing vegetables. Since adjika will not cook, you need to wash the vegetables very well. You can even scald it with boiling water for a couple of seconds. This will not cook anything, but there will be a little less microbes.

3.Finely chop the clean greens with a knife.

4. All that remains is to turn the vegetables into mush. To do this, pass them through a meat grinder (tomatoes, all peppers, garlic). Add herbs, salt, sugar, vinegar to this mixture and mix thoroughly. Leave for 4 hours for the sugar and salt to dissolve. Stir the adjika several times while it infuses.

5.Place the workpiece into sterilized jars and close with lids that have been in boiling water. Store in the refrigerator.

Adjika from tomatoes with bell peppers

In this recipe, adjika is cooked, during which time it thickens a little. That is why it can be stored for a long time at room temperature (for example, in the kitchen in a closet or under the bed). All flavors are quite balanced, but the amount of salt and sugar may vary if the tomatoes are too sour or, conversely, sweet. Be sure to try the finished product before you can it. You can always add the flavoring ingredient that is required in this case.

Ingredients (for 2.7 l):

• tomatoes - 2 kg
• red bell pepper – 1 kg
• red hot pepper - 2-5 pcs. (according to desired spiciness)
• garlic - 100 gr.
• sugar - 1/2 tbsp. (100 ml)
• vegetable oil - 100 ml
• vinegar 9% - 100 ml
• salt - 1 tbsp. no slide

Adjika from tomatoes - preparation:

1.Start by preparing the vegetables. They need to be washed and the garlic peeled. Cut the sweet pepper into arbitrary pieces, removing the seed box. Remove the stem from the tomatoes and cut into four pieces. If the vegetables have spots (rot, growths, cracks), they need to be trimmed. There is no need to remove the seeds from hot peppers; just cut off the stem. The seeds will provide additional pungency.

To quickly peel a head of garlic, cut off the root and press down with a knife.

2. Grind tomatoes and peppers (sweet and hot) using a meat grinder or blender.

3.Pour the ground mixture into the pan and let it cook. After the adjika boils, reduce the heat to low and cook for 40 minutes, stirring so that the sauce does not burn. While the product is cooking, sterilize the jars and lids.

4.After 40 minutes of cooking, add salt, sugar and vegetable oil to the adjika, stir and cook for another 5 minutes.

6. Place boiling adjika in sterilized jars and immediately seal with lids. You can take lids with an elastic band under the machine, or you can use reusable metal screw lids. Turn the canning over and see if the lid is rolled up well. And wrap yourself in a warm towel or blanket. Leave it for a day, and then put it away anywhere, as long as it is dark and dry.

7. Here is such a simple recipe. This tomato adjika stores well and goes well with meat dishes.

Mild adjika made from tomatoes and carrots

There are people, including me, who do not like spicy food. Well, I can’t eat dishes generously seasoned with red pepper. Also, children will not eat hot sauce. And this recipe is for such people - it does not contain chili pepper. At the same time, there will be a piquant taste that garlic gives. The sauce is also seasoned with various aromatic spices.

This adjika will be thick, unlike the previous recipe. You will need a juicer from your inventory.

Ingredients:

• tomatoes - 5 kg
• sweet pepper - 1 kg
• carrots - 1 kg
• garlic - 200 gr.
• salt - 10 tsp.
• sugar - 300 gr.
• vinegar - 0.5 tbsp.
• black peppercorns - 20 pcs.
• white peppercorns - 20 pcs.
• allspice peas - 10 pcs.
• ground coriander - 1 tbsp.
• ground ginger - 1 tbsp.
• bay leaf - 4 pcs.
• dry mint - 2 tbsp.
• fresh dill - 3 tbsp.

Mild tomato adjika - preparation:

1. Wash the tomatoes well and cut into slices. Pass them through a juicer. Pour the resulting juice into a saucepan and place on the stove to boil. After boiling, simmer over low heat for 30 minutes.

2. Peel the garlic and carrots, remove the seeds from the pepper. Grate the carrots and then pass through a meat grinder. Also chop the pepper and garlic.

3. Place all seasonings on cheesecloth folded in two layers. Gather the edges of the gauze to form a pouch. Tie the spice bag with a strong thread. Cut off the long edges of the thread and gauze.

4.When the tomato juice has boiled for half an hour, add the remaining twisted vegetables to it and stir. Next, put a bag of seasonings in the adjika and drown it.

5. Let the adjika simmer over low heat for 1.5 hours. Stir occasionally to prevent anything from burning. When the vegetables are cooked, remove the bag and squeeze it well into the pan. Add salt and sugar, cook for another 10 minutes. When the salt and sugar dissolve, be sure to taste it. Due to the different varieties of tomatoes, these additives should be added to taste. The amount may vary in different situations. Add salt if necessary; if adjika is too sour, add sugar.

6.5 minutes before readiness, pour in vinegar. But you don’t have to add vinegar; adjika will keep well anyway. Focus on your taste.

7. Pour hot adjika into sterilized jars and roll up. Turn over, wrap and let cool. This adjika will have a spicy, sweet and sour taste. This is a wonderful sauce.

Tomato adjika without vinegar with garlic

This adjika is not raw, it needs to be boiled. The cooking time can be any, it depends on what thickness of the sauce you prefer. If you want the most healthy product, after boiling, cook for 5 minutes and immediately roll into jars. If thickness comes first, then you can cook adjika for 1 hour, during which time the sauce will boil down.

Ingredients:

• tomatoes - 3 kg
• bell pepper - 4 pcs. large
• garlic - 2 heads
• hot capsicum - 2-3 pcs.
• salt - 3 tsp.
• sugar - 150 gr.
• bay leaf - 4 pcs.
• ground pepper mixture - 1 tbsp.

Adjika from tomato without vinegar - how to cook:

1. The beginning is standard. Wash the vegetables, peel and cut into pieces that will fit into the meat grinder. You need to cut off the stem of the hot pepper. If you like adjika spicier, then leave the seeds - they contain all the bitterness. For a milder taste, the seeds must be removed. Remove all seeds from sweet peppers and trim the stems from tomatoes.

2. Grind all the vegetables in a meat grinder and place them in a large saucepan. Add sugar, salt, ground pepper, bay leaf. Place on the fire, bring to a boil and cook for 5 minutes. Taste and add sugar or salt if necessary.

3. Pour hot adjika into sterile jars and screw the lids on tightly. Allow the preserved food to cool and store it in a place out of direct sunlight. It will be tasty, aromatic, spicy and bright!

Adjika without cooking with horseradish

This sauce is also called “horseradish” because horseradish root is used instead of hot pepper. The result is a bright, pungent taste. Since this product is not cooked, it must be stored in the refrigerator.

Ingredients:

• tomatoes - 1 kg
• horseradish root - 100 gr.
• garlic - 100 gr.
• sugar - 1 tsp.
• salt - 1-2 tsp.

How to cook “horseradish”:

1. Peel the horseradish and garlic. Wash the tomatoes and cut into pieces that will fit into the meat grinder. Grind all the vegetables in a meat grinder and place in a large container.

2.Add salt and sugar and stir. It is the mixing process that needs to be given more attention. The main task is to dissolve salt and sugar. They will not dissolve immediately, so leave the sauce for a day at room temperature. Cover the pan with a lid to prevent small debris and dust from getting into the food. Stir the adjika periodically to help the crystals dissolve faster.

3.The next day, the snack can be placed in jars. Only the jars must be sterilized so that the adjika can stand longer and not turn sour. You can close it with nylon or Euro-lids, pre-sterilized. This adjika should be stored in the refrigerator.

Spicy adjika for the winter with tomatoes and apples

Apples will give the finished sauce a pleasant additional taste. It is better to take sour apples, but you can also use sweet and sour ones. Then the amount of sugar will need to be reduced.

Ingredients:

• tomatoes - 2.5 kg
• carrots - 1 kg
• bell pepper – 1 kg
• apples - 1 kg
• hot chili pepper - 60 gr.
• garlic - 200 gr.
• sugar - 200 gr.
• salt - 40 gr.
• sunflower oil - 250 gr.
• vinegar 70% - 1/4 tsp. (or 1 tbsp. 9%)

Cooking method:

1. Wash the vegetables, peel the carrots and garlic, remove the seeds from the sweet pepper. Mince tomatoes, carrots, apples and bell peppers. Place the ground vegetables in a large saucepan.

2.Put adjika on the fire and bring to a boil. Then simmer over low heat for 1 hour, with the lid open. Stir the sauce occasionally to prevent anything from burning.

3.After an hour of simmering, add salt, sugar, and vegetable oil. Pass the garlic and hot pepper through a meat grinder and place in adjika. Stir and cook for another 15 minutes.

4.Lastly, pour in the vinegar essence, stir and pour the boiling sauce into sterilized jars. Roll up, turn over, wrap and cool. The result is adjika with an interesting taste; in winter it is simply irreplaceable.

Adjika from tomatoes with eggplants

Another version of tomato adjika is with eggplants. It is easy to prepare and stores well. This adjika needs to be boiled, so it can be stored at room temperature.

Ingredients:

• red fleshy tomatoes - 1.5 kg
• eggplants – 1 kg
• bell pepper – 1 kg
• garlic - 300 gr.
• hot capsicum - 4 pcs.
• salt - 35 gr.
• sugar - 100 gr.
• sunflower oil - 250 gr.
• acetic acid 70% - 3/4 tsp.

Cooking method:

1. Wash all vegetables. Cut the skin off the eggplants, remove the stems from the tomatoes and cut them into pieces, remove the seeds from the sweet and bitter peppers, and peel the garlic.

2.Pass tomatoes, sweet peppers and eggplants through a meat grinder. Take a large saucepan and pour vegetable oil into the bottom. And put the ground vegetables in this pan. Place on the fire and bring to a boil, be sure to stir. Then reduce the heat and cook for 30 minutes with the lid open, remembering to stir from time to time.

3.While the adjika is cooking, grind the garlic and hot pepper in a meat grinder. After half an hour of cooking, add them to the sauce. Also at the same time, add salt and sugar, stir and cook for another 10 minutes.

4.Adjika is ready, you just need to pour in acetic acid, stir and pour into sterilized jars. Next, roll up the jars, turn them over and wait until they cool completely. Eggplants give this sauce its unique taste.

Tomato adjika is a very simple preparation. If you make it without cooking, then it doesn’t take much time to cook. If there is not enough space in the refrigerator to store jars, cook adjika and store it in your apartment in a dark place. In any case, you will get a delicious sauce that can be served with almost any dish in winter.

Speaking of sauces. The famous mayonnaise can be prepared at home in 5 minutes from natural products. At the same time, the consistency and taste will be like store-bought Provencal. Read on the blog. And to help this site grow, click the social media buttons below and share this recipe with your friends. Until new delicious meetings!

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Over time, the famous Caucasian sauce has undergone many changes in Slavic cooking. The basic ingredients, delicious aroma and rich taste have remained unchanged.

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 adjika for the winter - general principles of preparation

Regardless of the adjika recipe, to prepare it you will need:

When preparing spicy adjika for the winter, you should remember that you need to work with pepper only with gloves, otherwise you can get severe skin irritation.

Pepper. The more meaty and juicy the pepper is, the thicker and more pleasant the consistency will be of the sauce.

As a rule, two types of peppers are used - sweet and hot. Sweet varieties (Bulgarian, Paprika, Gogoshar) can be replaced and varied, but in the case of spicy varieties it is better to strictly adhere to the recipe. The hottest chili peppers are “Jalapeño” and “Habanera”; you need to be extremely careful with them; the usual “Ogonyok” and “Ukrainian bitter” are milder.

Salt you should choose stone or coarse grind; recipes usually indicate exactly the quantity.

Herbs add aroma, traditionally used dry herbs utskho-suneli, hops-suneli, coriander, dill seeds. Fresh herbs add a wonderful aroma to boiled adjika, but spoil the appearance - when cooked, they acquire an earthy tint.

Garlic is always used in adjika, but its quantity depends on whether it is the main source of pungency. If the recipe calls for a lot of hot peppers, the amount of garlic can be reduced.

Tomatoes. Traditional adjika did not include tomatoes, but today almost half of the recipes for spicy adjika for the winter include tomatoes and other vegetable purees used to thicken the sauce. When choosing tomatoes, you should pay attention to their structure. Dense, ripe, not very juicy fruits with a minimum of liquid inside are optimal.

Depending on the recipe, you can store spicy adjika prepared for the winter in the refrigerator, cellar or other cool place. In any case, for long-term storage, the sauce must be placed in sterilized jars.

Spicy adjika for the winter (classic)

Classic Abkhazian adjika is an excellent addition to smoked sausages and charcoal-grilled meat dishes.

Ingredients

Red bell pepper – 2 kg

Paprika – 700 g

Red chilli pepper – 600 g

Garlic – 400 g

Mixture of spices (dill seeds, coriander, suneli hops) - half a glass

Rock salt 5 tbsp

Fresh cilantro - half a bunch

Vinegar 9% – 4 tbsp.

Cooking method

Bell and hot peppers must be thoroughly washed and wiped dry with a clean kitchen towel. The seeds and stalks of bell peppers should be removed; only the stalks of bitter peppers should be removed. The seeds are left so that the spicy adjika for the winter is as hot as possible.

After preparing the pepper, you need to peel the garlic and separate it into cloves.

Vegetables, garlic and hot pepper seeds must be minced 2 times until the mass is as homogeneous as possible.

Then you need to add spices, herbs, salt, vinegar to the mass and put on low heat. As soon as the mixture boils, immediately remove from heat, pour into sterilized jars and roll up. If the bright, rich color of adjika is important, it is better not to add fresh herbs.

Adjika should be stored in a cool, dry place for no more than 6 months.

Spicy adjika for the winter (tomato)

Very aromatic, spicy and, at the same time, softer than traditional, tomato adjika is ideal for boiled meat, poultry, vegetable side dishes and rice dishes.

Ingredients

Tomatoes - 2.6 kg

Carrots - 900 g

Hot pepper (Chile) - 3 pcs.

Vinegar - 200 ml

Sugar - 200 g

Sweet paprika pepper - 900 g

Coarse salt - 1/4 cup

Garlic - 0.3 kg

Green apples - 800 g

Refined vegetable oil - 200 ml

Cooking method

First of all, you need to prepare the ingredients. Wash, dry and peel peppers, apples, carrots and tomatoes. Remove stems and seeds from peppers. Peel and core the apples. Remove the peel from the carrots. Remove the stem and skin from the tomatoes.

Place the prepared products in a meat grinder and pass 2-3 times until a homogeneous structure is obtained.

Pour the mixture into a suitable saucepan and place on the stove. Stirring occasionally, cook over low heat for an hour, then add salt, vinegar, sugar, butter and garlic pressed through a garlic press.

Wait until the mixture boils again, simmer for another 5 minutes and remove from heat.

Then place the adjika into clean, dry jars and cover with lids without twisting. Sterilize the filled jars in a pan of a suitable size for 10 minutes, then roll up.

Spicy adjika for the winter (soup)

The very spicy, fragrant sauce perfectly complements the taste of meat and vegetable dishes. Can be used as a seasoning for soups.

Ingredients:

Pink tomatoes with dense pulp – 3 kg

Hot pepper Jalapeno – 2 pcs.

Paprika pepper – 1 kg;

Gogoshary pepper – 1 kg;

Garlic – 10 large cloves;

Coriander – 1 tbsp. spoon

Sea salt or coarse salt – 2 tbsp. spoons;

Freshly ground allspice – 0.5 teaspoon

Parsley and cilantro - half a bunch

Freshly ground black pepper – 1 teaspoon

Cooking method

Wash the vegetables, remove the seeds and membranes from the peppers, and remove the white parts from the tomatoes. Peel the garlic and pass it through a garlic press. Grind peppers and tomatoes using a meat grinder or blender.

Rinse thoroughly and let the greens drain completely, then chop them as finely as possible and add to the vegetable mixture.

Using a pestle, grind the coriander and salt into powder.

Add spices to the adjika and cook over low heat for 10–15 minutes after boiling. Pour hot sauce into pre-sterilized jars and seal.

Spicy adjika for the winter (cool)

This recipe is notable for the fact that it is the classic adjika seasoning that is prepared, and not a sauce, but it can only be consumed in small quantities.

Pairs perfectly with Abkhazian dishes, vegetable stews, salads, fish and even pasta.

Ingredients

Basil – 2 large bunches

Parsley - half a bunch

Dill - half a bunch

Cilantro – 1 large bunch

Mint – 1 small bunch

Tarragon – 0.5 bunch

Thyme - several sprigs

Young garlic 3 large heads

Fresh hot pepper (jalapeno) – 3 pods

Salt – 2 tbsp. spoons

Walnut oil – 3 tablespoons.

Cooking method

Peppers must be prepared in advance. In the old days, it was strung on a thick thread and hung to dry for a month in a warm, well-ventilated room. If this is not possible, you can dry the peppers using the “accelerated” method, using an electric vegetable dryer, or by placing the peppers in a slightly open oven for 3–4 hours, heated to 30–40 degrees.

Dried peppers must be washed well and the stalks cut off.

Peeled garlic and washed and completely dried herbs are added to the prepared pepper and minced together in a meat grinder.

Add salt and oil to the crushed paste and mix until completely homogeneous.

The finished seasoning must be placed in sterilized jars and sealed. It can be stored in the refrigerator for 6 months, in the cellar and on the balcony for up to 4 months.

Spicy adjika for the winter (without cooking)

Aromatic and spicy adjika is perfect as a sauce for meat and a seasoning for borscht. Prepared without cooking or adding vinegar, adjika, however, can be stored for a long time without refrigeration.

Ingredients

Firm tomatoes – 1 kg

Garlic – 0.3 kg

Salt – 1 tbsp. spoon

Chili – 0.5 kg

Ratunda pepper – 1 kg

Cooking method

Wash the tomatoes and remove the stems. Wash and remove seeds from sweet peppers. Wash the chili peppers. Peel the garlic. Grind all ingredients in a meat grinder, add salt, mix well and cover with a lid.

The mixture should ferment. To do this, you need to leave it covered in a warm room for 3 days. It needs to be stirred two to three times a day.

After 3 days, the adjika is ready; it needs to be placed in sterilized jars and tightly closed with nylon lids.

You can store it not only in the refrigerator, but also in the cellar.

Spicy adjika for the winter (with nuts)

Spicy adjika with nuts amazingly complements the taste of hot dishes and goes well with tomato sauce.

Ingredients

Red hot pepper – 1.3 kg

Fresh cilantro – 1 bunch

Coarse salt – 1.5 tbsp. l.

Garlic – 100 g

Dry basil – 1 tsp.

Walnuts – 250 g

Cooking method

Wash and remove seeds from peppers. Place them in a large container, fill with warm water, press down tightly with a lid and set aside for an hour. You cannot leave the pepper in the water longer, otherwise it may lose its pungency.

After an hour, drain the water and place the pepper in a food processor, add the herbs, peeled garlic, salt and nuts. Grind until smooth.

Place into sterilized jars and close the lids tightly. This adjika should be stored in the refrigerator.

Any adjika recipe contains garlic and it usually takes quite a lot of time to peel it. There is an easy way to do this in minutes. So, you need to cut off the stalk of the head of garlic and place the head on a cutting board and hit it hard several times with the heel of your palm. Then place the slices in a saucepan, cover with a lid and shake the dish vigorously. After this, most of the cloves will be completely cleaned, and the remaining husks will be removed very easily.

When preparing spicy adjika for the winter, you should not remove the seeds; they contain the lion's share of bitterness, but if you need to prepare medium-spicy adjika, you should remove some of the seeds.

Traditionally, spicy adjika for the winter is prepared in large portions and rolled into large jars. This is not always convenient. To ensure that the sauce is always on hand and can be used in everyday cooking, you can freeze adjika in small plastic containers or ice cube trays. These aromatic ice cubes are very convenient to add to soups, stews and other hot dishes.

In the old days, ingredients were ground with special stones. It is believed that this method of processing best preserves the aroma and emphasizes the taste of the seasoning. Today, the majority of Caucasian housewives, when chopping ingredients for adjika, prefer a manual meat grinder, this is due to the fact that the products are cut in an electric food processor and blender, and ground in a meat grinder.

Having prepared spicy adjika for the winter, you can enjoy the unique fragrant sauce, which has absorbed the aromas of summer. In addition, with the right approach, preparing spicy adjika for the winter does not require much time.

HOMEMADE ADJIKA WITHOUT COOKING

Many people simply cannot do without all kinds of seasonings when preparing various dishes. Especially in preparations for the winter. Why not prepare several jars of the homemade seasoning?! Fragrant and tasty adjika! Just pour it under the lids and store it in the refrigerator or cellar. But the recipe for adjika without cooking is the most convenient. In addition, it retains more benefits from vegetables.
Adjika made from tomatoes without cooking is also called raw or fresh adjika. And it is prepared from the following ingredients:
3 kg tomato;

300 g garlic cloves;
1 kg red sweet pepper;
3-4 pods of hot pepper;
1 tbsp. granulated sugar;
3 tbsp. coarsely ground salt;
5 tbsp. 9% vinegar
Vegetables for the recipe are washed and, if necessary, cleaned of tails, seeds and spoiled areas. The tomatoes must be cut into 4 parts and placed in a bowl for an hour to drain (extra juice is not needed so that the dish does not turn out watery). Next, the vegetables are passed through a meat grinder into a fine fraction. The hot pepper is turned last, and the quantity can be adjusted according to taste. Then salt, vinegar and granulated sugar are added to the processed vegetables. The dish is mixed with a wooden spatula.

Adjika is almost ready. All that remains is to package it in prepared jars (sterilized) and close with lids (iron screw-on or nylon). Homemade adjika is stored in the refrigerator without cooking. If adjika is stored in the cellar, then it is better to add a little grated horseradish roots to it as a fairly strong antiseptic. In this case, you don’t have to add vinegar at all.
The yield of the finished dish according to the recipe is approximately 3 liters. During long-term storage, adjika only becomes better. It sours slightly and acquires a piquant taste. Therefore, the recipe for adjika from tomatoes without cooking can be safely stored until spring.

ADJIKA WITHOUT COOKING - SPICY - RAW!!!

Spicy, aromatic, affordable, tasty and suitable for any dish - adjika.
adzhika, and in winter with meat or boiled potatoes.

Ingredients:
Tomato paste - 3 liters
Sweet bell pepper - 24 pieces
Hot red pepper - 12 pieces
Garlic - 18 heads
Celery - 200 grams
Dill - 200 grams
Parsley - 200 grams
Salt - 2 tbsp. spoons
Sugar - 12 tbsp. spoons
Vinegar 70% - 18 teaspoons

Peel the garlic. To quickly peel this amount of garlic, you can put it in the refrigerator for 0.5 hours. Then place the cooled heads in a waffle towel and tap them on the table for about 3 minutes. The husk will easily separate from the cloves.

Bell and hot peppers also need to be cleaned of stems and seeds. Be very careful when peeling hot peppers; it is advisable to arm yourself with gloves and a medical mask so as not to inhale the burning fumes.
Peppers and garlic need to be twisted in a meat grinder or chopped using a food processor to make the mass as homogeneous as possible. The greens can also be twisted or finely chopped.
Add tomato paste. And mix everything thoroughly.
Add sugar, salt and vinegar to the resulting mass. Mix everything thoroughly again.

Place adjika in sterilized jars up to the neck. We twist it.

Delicious adjika without cooking is ready for the winter
Bon appetit!

RAW ADJIKA BEST RECIPES

Adjika without cooking “Fast”

Tomatoes, maybe even overripe ones – 3 kilograms.
Bell pepper, sweet – 5 large pieces.
Onion – 5 large pieces.
Chili pepper – 4 pieces.
Garlic – 8-9 cloves (to your taste).
Vinegar – 5 tablespoons (9%).
Salt and red pepper - to taste.
Sunflower oil – 7 tablespoons.
Wash tomatoes, red and hot peppers under running water, remove seeds and roots, cut into four parts. Now peel the onion and garlic, wash it, and cut it in the same way. Now let's pass all the vegetables through a food processor, blender, or the old fashioned way through a meat grinder. Place in a large bowl, add oil, vinegar, seasonings and mix the ingredients well.
It’s better to take half-liter jars, sterilize them, and do the same with the lids. Place adjika in jars and place in a cool place, in the refrigerator or basement. This product can be stored in the cold for quite a long time.

Adjika without cooking with horseradish “couldn’t be simpler”

Tomatoes - 2 kilograms.
Chili pepper – 3 pieces.
Garlic – 3 heads.
Horseradish, root – 150 grams.
Salt and black pepper - 3 tablespoons.
Wash the tomatoes and cut into four parts. Peel the garlic and wash it as well. Now let’s peel the horseradish root and wash it under running water. Hot red peppers need to be washed and cut into several pieces.
Now the vegetables: tomatoes, garlic, hot peppers and horseradish root need to be chopped in a food processor or meat grinder, then add spices and mix well. Roll into sterilized jars and cover with lids.

Adjika without cooking with fresh herbs “Eastern style”

Bulgarian red sweet pepper – 2 kilograms.
Garlic – 3 heads, preferably large ones.
Chili pepper – 400 grams.
Dill – 1 bunch.
Parsley – 1 bunch.
Cilantro – 1 bunch.
Khmeli-suneli seasoning - 5 tablespoons.
Black pepper – 3 teaspoons.
Black peppercorns - 2 teaspoons.
Salt - a little less than half a glass.
Wash the pepper, remove seeds and stems, and cut into several pieces. Peel and chop the garlic and hot pepper. Now we chop all the greens, put them together with the vegetables through a meat grinder or food processor, add seasonings and salt, mix everything well, and then close it in sterilized jars, roll up the lids and eat in the winter. This adjika is especially good with meat.

Adjika without cooking - another simple way

Tomatoes – 6 kilograms.
Garlic – 0.5 kilograms.
Red bell pepper – 4 kilograms.
Hot pepper – 150 grams.
Parsley – 2 large bunches.
Vinegar - half a liter (6%).
Salt and black/red pepper - to taste.
Wash the tomatoes under running water and cut into four parts. We will also wash the sweet peppers, remove them from seeds and roots, and cut them into several pieces. Peel the garlic and cut the hot pepper into several pieces. The parsley must be chopped.
Now let’s pass all the prepared vegetables through a food processor or meat grinder, add herbs, add vinegar, and mix. Now add salt and pepper, mix again and seal in jars for storage. Adjika will only stand for a long time in a well-cool place.

Raw adjika - as an independent dish, snack or even marinade. Excellent as a dressing for spicy first courses.
On average, from this quantity of products we will get 8-9 jars with a volume of 0.5 liters.

Bulgarian sweet red pepper – 3 kilograms.
Chili pepper – 200-300 grams (whatever you like, hotter or milder).
Celery root – 300 grams weighs on average 1 piece, that’s exactly what we need.
Garlic - a little more than a glass (300 grams).
Celery – 1 bunch of greens.
Parsley root - 200 grams, on average weighs 1 piece - that's exactly what we need.
Parsley – 1 bunch of greens, take a large and fragrant bunch.
Vinegar – half a glass (9%).
Salt and pepper - to taste.
We will wash all the vegetables, herbs and roots under running water, let them dry, and then clean them of everything unnecessary. Let's pass parsley and celery root, hot and sweet peppers, as well as garlic through a food processor or meat grinder. Finely chop the greens and add them to the already chopped vegetables and roots.
Now mix the adjika well in a large container, add vinegar, salt and pepper. It’s better if you don’t pour all the vinegar at once, but try to see how much you like the acid; if you pour too much, add a little sugar to adjust the taste. Now mix again, close the container with the dish, and put it in a cool place for a day so that the adjika stretches.
Sterilize the jars and lids, stir the adjika well without cooking after the specified time, place it in the prepared jars and roll up the lids. The twists should be stored in the refrigerator or cold basement.
Based on materials from Internet sites. Thanks to the authors of all posts!

Adjika is a Georgian and also Abkhazian dish, and it’s no secret that it’s a favorite. Each dish of national cuisine appears in its own country only thanks to those products for which the land that grew them is famous.

That is why the basis of the dish in southern countries is made up of hot, hot peppers, and our Russian adjika is made up of tomatoes.

Recipes for making adjika

In past centuries, the adjika recipe was the same, it included three ingredients: pepper, salt and fenugreek, and at first only salt and pepper. Currently, a huge number of recipes have appeared, each of them has the right to a chef's life.

Attention! If you decide to prepare real adjika and have not found a plant such as fenugreek, you can replace it with the Khmeli-Suneli seasoning or the Suneli set. And tomatoes for adjika should always be very hard, not juicy.

Adjika of Abkhazia

Spicy, classic (recipe for the winter with tomatoes) adzhika, prepared both for future use throughout the year and for quick serving on the holiday table.

Ingredients of the dish:

• hot pepper pods (11 pcs.);
• garlic/head (1 pc.);
• blue fenugreek (two tablespoons);
• tomatoes (2.1 kg);
• table salt/110 g.

Preparation:

Remove all excess pepper pods and grind as finely as possible.

Dip the tomatoes into boiling water, remove the skins, and twist together with cloves of fresh, peeled garlic. Mix with pepper and salt. Place on a hot stove for exactly three minutes. Try not to leave the pan so that you can stir the mass without interruption.

Adjika is spicy, a simple and quick recipe that will lick your fingers

This adjika is not very difficult and quick to prepare; you can do it even without technical devices.

Ingredients of the dish:

• chilli pepper, bitter (0.8 kg);
• garlic (3-4 cloves);
• “hops” mixture (55 g);
• nuts, walnuts (5 pcs.);
• tomatoes (2 kg.);
• table salt/110 g.

Preparation:

Scald, remove the skin, soften well with a fork, drain the juice.

Remove all excess from the peppers, grind finely, place in a container where the tomatoes are already lying. Do the same with the garlic cloves. Salt and season the dish, stir everything. Crush the nuts, stir, drain the juice. The dish can be decorated with herbs and served.

Attention - this will be interesting! In the old days, housewives did this with two stones. One was used as a board, the other as a masher/pestle.

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

Adjika with horseradish was invented in the Caucasus. It resembles Siberian “horseradish”, but is more aromatic due to the addition of spices and pepper. This is a very tasty and healthy dish, because horseradish has long been widely used not only in cooking, but also in folk medicine.

Ingredients of the dish:

• tomatoes (4.2 kg);
• pepper/gogoshary (2.3 kg);
• pepper/hot (7-10 pcs.)
• garlic/heads (5 pcs.);
• horseradish (12 pieces);
• sugar (1/2 cup);
• salt (130 gr.);
• parsley (bunch).
• blue fenugreek (45 gr.).

Preparation:

Prepare the tomatoes: rinse, remove excess, twist. This can be done either manually, using a meat grinder, or using a mixer.

Remove seeds from both types of peppers, rinse and also twist. Add to the tomatoes, stir, drain the juice.

Peel the horseradish and garlic. Grind as finely as possible, add to future adjika.

Add seasoning, salt and sweeten. Stir everything well. Let it brew, then drain the juice.

Place in jars that should be pasteurized in advance, then pasteurized again in a manner convenient for you.

In winter, parsley is added to adjika with horseradish and garlic, but only when serving. You shouldn’t roll it with parsley; adjika can turn sour.

Delicious adjika made from tomatoes and peppers

In terms of taste, this dish will not be inferior to natural Georgian, and bell pepper will make it thicker and more aromatic. It is best to choose tomatoes that are fleshy, but not overripe, otherwise a lot of juice will appear.

Ingredients of the dish:

• hot pepper (6 pcs.);
• tomatoes (2 kg);
• pepper, gogoshary (0.8 kg);
• garlic (2 heads);
• hops-suneli (2 tbsp/l);
• vinegar, fruit (25 ml);
• sugar (245 gr.);
• salt (100g).

Preparation:

Peel the hot pepper and finely grind it together with the garlic cloves prepared in advance.

Wash the tomatoes, remove excess, cut, and pulse until smooth.

Gogoshary, rinse, remove seeds. Also twist or cut into small slices.

Place all cooked products in one container, stir thoroughly, drain the juice. After this, season, add salt, vinegar and sugar.

Simmer over low heat for half an hour, stirring all the time. Then bring to a boil, again, stirring continuously, as shown in the video. Remove the prepared spicy dish from the stove, cool, and serve. You can also prepare such adzhika for the winter to delight your household with a tasty and aromatic dish all year round.

The video shows in detail every step of preparing delicious adjika from tomatoes and peppers. Videos in recipes are very convenient to use; at any time you can either pause the frame or scroll through it several times.

Classic recipe for adjika from tomato and garlic

The name “Russian adjika” would be most suitable for this recipe. Because it was invented in our country.

Ingredients of the dish:

• tomatoes, firm (2.3 kg);
• hot, bitter pepper (12 pcs.);
• garlic (4 heads);
• salt (110 gr.);
• set of suneli spices (70 gr.);
• vinegar (50 ml).

Preparation:

Wash the tomatoes, remove the stem. For cooking, you can use either a meat grinder (large) or a mixer, not forgetting to drain the resulting juice.

Prepare the burning pods: remove the seeds and stalk. Grind, add to other grated products.

The same should be done with the garlic heads: grind, put in the future adjika.

Gently pour in the vinegar.

Mix all ingredients well and leave to steep for a couple of hours. Then load into prepared clean jars.

This adjika can also be served boiled, straight to the table, but not all ingredients should be boiled. Garlic and pepper are added last before boiling. And, of course, don't forget about the oil.

Attention! When working with hot peppers, you must wear gloves. It will irritate the skin, and getting it in the eyes is very dangerous to your health.

Boiled adjika from tomatoes, peppers and garlic for the winter

Tasty, juicy and healthy adjika in winter will not only enrich your table with vitamins, but also remind you of the hot summer.

Ingredients of the dish:

• tomatoes (2.7 kg);
• carrots (5 pcs.);
• garlic (2 heads);
• Gogoshary pepper (1.2 kg);
• hot pepper pods (10 pcs.);
• unrefined/vegetable oil (265 ml);
• ordinary vinegar (30 ml);
• sugar (235 gr.);
• salt (125 gr.);
• Khmeli-suneli seasoning (45 gr.).

Preparation:

Scald the tomatoes and remove the skin, cut to twist. Twist and drain off excess juice.

Clean the gogoshars from the internal contents and stems, cut into pieces. Scald, remove the skin and also twist.

Peel, rinse and chop the carrots using a meat grinder.

Add grated garlic cloves, vinegar, sugar and salt. Mix thoroughly. Place on low heat and bring to a vigorous boil, making sure to always be nearby and stir. Place on low heat. Wait until the adjika stops boiling. After this, cook for exactly an hour with the lid closed.

Peel the hot pepper, grind it and add it to the adjika. Leave on the stove without heat for a couple of hours. Place the cooled adjika into pasteurized jars.

Attention! To prepare adjika, it is best to use enameled, clay or cast iron dishes.

Boiled adjika with apples

Apples in adjika give a pleasant aroma and sour taste. After serving such a snack, guests will forget about other dishes. In addition, thanks to the apples, she will receive an additional vitamin complex, which is so lacking throughout the year.

Ingredients of the dish:

• tomatoes (3.2 kg);
• Gogoshary pepper (1.3 kg);
• carrots (5 pcs.);
• hot pepper (11 pcs.);
• apples, green variety (1.3 kg);
• garlic (2 heads);
• onion (8 heads);
• unrefined oil (400 ml);
• vinegar (50 ml);
• granulated sugar (255);
• salt (155 gr.);
• blue fenugreek (45 gr.).

Preparation:

Immerse the tomatoes in boiling water for five seconds, remove the skin and cut off the stem. Cut into small and neat slices. Drain the juice.

Peel the carrots, grate, add to the tomatoes.

Remove stems and seeds from sweet and bitter peppers. Twist on medium and add to the rest of the vegetables. Stir, drain the juice.

Finely chop the onion. Pour oil into a saucepan, heat it, add onion and saute it.

Drain the juice from the vegetables and place everything in a saucepan. Add grated garlic, salt, seasoning, vinegar, sugar. Stir everything. Place on low heat.

Peel the apples, cut into cubes, add to adjika. Bring to a boil, stirring continuously and turn off the heat. Cool, transfer to a prepared container and roll up. After this, put it in a dark place, carefully wrapping it up overnight.

Real Georgian adjika

If you like spicy dishes, then the recipe for real Georgian adjika is just for you. The recipe is not only easy to prepare and unforgettable in taste, but also healthy. A large amount of vitamin C will help the body cope with any viruses throughout the year.

Ingredients of the dish:

• hot/burgundy pepper (2.5 kg);
• plum, slightly green (8 pcs.);
• garlic (5 heads);
• hops-suneli (65 gr.);
• green cilantro (210 gr.);
• walnuts, shelled (130 gr.);
• salt (140 gr.).

Preparation:

Remove stems and seeds from hot peppers. Grind it as finely as possible so that the mass is homogeneous.

Immerse the plum in boiling water, remove the top layer, remove the pit, also roll and add to the pepper.

Finely grind the garlic and add to the adjika.

Crush walnuts in a mortar and add to adjika.

Season, salt, add sugar and cilantro. Stir everything well. Let stand for three hours, then transfer to prepared jars.

The recipe will help you step by step understand all the intricacies of preparing Georgian adjika. In the video you will see what a rich color real Georgian adjika has.

Homemade adjika with tomatoes and garlic, without bell pepper

Homemade adjika without bell pepper serves as an excellent appetizer for any holiday table, but can be very spicy. But the benefit from it in winter will be much greater than from a package of antiviral drugs.

Ingredients of the dish:

• fleshy tomatoes (3.3 kg);
• hot pepper (10 pieces);
• garlic (5 heads);
• coriander (50 gr.);
• paprika (70 gr.);
• hops-suneli (70 gr.);
• vinegar (70 ml.);
• salt (110 gr.).

Preparation:

Wash the tomatoes, remove the existing stalk, cut into small cubes, drain the juice.

Remove seeds from peppers, twist and add to tomatoes.

Peel the garlic, grind it and add it to the future adjika.

Season the resulting mass with salt and vinegar. Place on low heat for 20 minutes, stirring continuously, but without bringing to a boil. Cool, transfer to pre-pasteurized jars.

Raw adjika for the winter from tomatoes and garlic without cooking

Adjika without cooking is certainly a big plus for those who want to receive vitamins all year round. But to prevent this plus from turning into a minus, you should prepare the vegetables and dishes very carefully: wash them, scald them with boiling water both outside and inside.

Ingredients of the dish:

• Tomatoes (3.1 kg);
• sweet bell pepper/gogoshary (1.1 kg);
• hot pepper (10 pods);
• cilantro/basil/parsley (all 70 gr.);
• garlic (3 heads);
• vinegar/grape (200 ml);
• salt/coarse grind (130 g).

Preparation:

Wash the tomatoes, cut off any existing stem. Cut into small cubes, then crush with a masher.

Peppers, both hot and sweet, remove seeds and remove stems.

Grind finely in a meat grinder and add to the tomatoes.

Season with the above spices, squeeze out the garlic, stir everything with clean hands, pour in the vinegar, stir with a spoon, add salt, stir again and drain the juice.

Roll up in a pasteurized container or drop to the table.

Attention! Salt is added last as it helps to give extra and unnecessary juice to the vegetables.

Summary

Adjika is a very healthy dish that will provide the body with vitamins all year round. But, despite this, we should not forget that the dish is very spicy. It is advisable to limit its consumption to one meal. And for people with gastrointestinal problems, such a spicy dish is generally contraindicated.