Delicious adjika for the winter without vinegar. Delicious adjika made from quince and plum

When preparing homemade adjika for the winter, every housewife strives to ensure that the product is completely natural and at the same time well preserved. Usually vinegar is added for this purpose when canning. Is it possible to prepare adjika yourself without adding vinegar?

Homemade adjika without vinegar, spicy

Required components:

tomatoes – 3 kg;
refined oil – 500 ml;
garlic - a glass;
100 grams of sugar;
apples – half a kilogram;
salt – 1 large spoon (with top);
onion – 0.5 kg;
kilogram of sweet pepper;
hot pepper – 10 pcs.;
carrots - half a kilogram.

Preparation:

Chop the prepared vegetables, add butter, sugar, salt and mix. Cook on low heat for 3 hours. Place in a container and seal.

Plain adjika without vinegar

Required components:

tomatoes – 3 kilograms;
half a glass of salt;
500 grams of garlic;
kilogram of pepper;
3 tablespoons of sugar (tablespoons);
hot pepper – 150 g.

Recipe

Grind all ingredients, add salt and sugar. Stir and set aside for 8 hours. Drain the juice and place in jars. Keep in the refrigerator.

Adjika for the winter without instant vinegar

Take 3 kilograms of tomatoes and sweet peppers, 200 grams of garlic. You will also need three tablespoons of salt, half a teaspoon of citric acid and 5 peppercorns.

Vegetables, in addition to garlic, mince and add salt. Add pepper and citric acid, cook for 10 minutes. At the end add garlic puree. Fill the jars with adjika and roll up.

Homemade adjika without vinegar with beets

You will need to take:

beets – 4 kg;
tomatoes – 4 kg;
kilogram of onions;
a glass of sunflower oil;
carrots – 500 g;
2 kg red pepper;
4 heads of garlic;
salt, herbs, hot pepper - according to taste preference.

Sequencing

Chop the onion and fry until golden brown. Grind carrots, tomatoes, beets, peppers and add to the onions.

Simmer covered over low heat for about an hour. Now add crushed garlic, hot pepper, salt, herbs and steam the mixture for 10 minutes. Distribute among jars and seal.

Adjika from zucchini for the winter, without vinegar

Product composition:

zucchini – 3 kg;
tomatoes – 1.5 kg;
a glass of lean butter;
1/2 kg carrots;
peeled garlic - a glass;
2 tablespoons ground red pepper;
sugar – 100 grams;
sweet pepper – half a kilogram;
salt – 3 tbsp. l.

How to cook?

Peel and grind the vegetables (except garlic). Put on fire, adding sugar, butter, salt, and cook for 45 minutes. Cool slightly, add garlic and ground pepper and simmer for another 10 minutes. Place adjika in a container and roll up.

Hello, dear friends! Today I will present you the most delicious homemade adjika recipes. It is a traditional Abkhaz sauce made from hot peppers and spices.

But our housewives love to experiment and have come up with many recipes for making this sauce with the addition of various vegetables. Such as tomatoes, bell peppers and other products.

In my selection you will see many recipes with various additives to it. There are some that are spicier and some that are not. Can be boiled or made raw. These options, of course, have been tested personally by me and my family, so I can recommend them with peace of mind. All methods are very tasty and worthy of your table.

Personally, I like not very spicy adjika and make it for myself separately, because my family likes it spicier. But if you end up with an overly spicy sauce, just dilute it in tomato paste or ketchup. It won't get any worse, I assure you. It goes great with meat and vegetable side dishes. Even if you just spread it on bread, it will be very tasty.

Be very careful with hot peppers. If you do this without gloves, wash your hands thoroughly afterwards. But it is still better to work with gloves.

My favorite way to make this sauce. Firstly, it is made very quickly, since this recipe is without cooking. Secondly, it turns out incredibly tasty.

Ingredients:

Tomatoes -2 kg
Sweet pepper – 1 kg
Hot pepper - 8-9 pcs.
Garlic – 0.5 kg
Salt - 100 gr

Cooking method:

1. Wash all vegetables and cut into small pieces. Remove seeds from sweet peppers. Wash and chop the hot peppers too. Peel the garlic. Grind all ingredients through a meat grinder or in a blender.

If you want a less spicy sauce, remove the seeds from the hot pepper. If you want it spicier, leave the seeds.

2. Then add salt and stir the resulting mixture thoroughly. Place in sterile jars and cover with lids. This sauce should be stored in the refrigerator.

Classic recipe for Abkhaz adjika

This sauce turns out to be very spicy, but at the same time very tasty. It can be added, for example, to . There are many dishes where our adjika will fit.

Ingredients:

Red hot pepper – 500 gr
Garlic – 150 gr
Salt - 50 g
Khmeli - suneli - 2 teaspoons
Cumin (jeera) - 2 teaspoons
Coriander - 2 teaspoons

Be sure to wear gloves when preparing this sauce to avoid burns from the pepper and garlic.

Cooking method:

1. Wash the pepper, cut in half and remove seeds. Peel the garlic.

2. Using a meat grinder, grind the vegetables two or three times. Then use an immersion blender to puree until smooth.

3. Place coriander, cumin and suneli hops in a dry frying pan. Stir and place on the heat for 2-3 minutes to release the oils. Then grind in a coffee grinder.

4. Pour the resulting mixture into adjika, add salt and stir. Then cover with cling film and leave for 5-7 days to ferment. Then transfer to sterile jars, screw on the lids and store in the refrigerator.

The most delicious bell pepper recipe

Here is a very simple and quick option, and the result is excellent. Tomato paste is used here, but you can take tomatoes and grind them yourself until pureed.

Ingredients:

Sweet pepper – 4 kg
Hot pepper – 250 gr
Sugar - 150-200 gr
Tomato paste – 600 gr
Peeled garlic – 500 gr
Parsley and dill - 100 gr
Vinegar 9% – 150 ml
Sunflower oil – 50 g
Salt - 50 g

Preparation:

1. First you need to prepare all the ingredients. Separately, grind sweet peppers, garlic and hot peppers with seeds through a meat grinder. Finely chop the parsley and dill.

2. Add tomato paste, salt, sugar, sunflower oil to the pan with sweet peppers. Mix everything and let it boil for 30-35 minutes.

3. Then add hot pepper, garlic and herbs. Stir and cook for another 10 minutes. Add vinegar at the end.

Adjika for the winter made from tomatoes and garlic without cooking

I offer another simple recipe without cooking. As you understand, this type of preparation is made very quickly, but it turns out delicious. It turns out moderately spicy, moderately salty. Although, you can add salt and sugar to your taste.

Ingredients:

Tomatoes – 1.5 kg
Hot pepper - 1 pc.
Garlic – 100 gr
Salt - 1 heaped teaspoon
Sugar - 2 teaspoons

Cooking method:

1. Wash all vegetables. Cut off the core and bad parts of tomatoes, if you find any. Peel the garlic. Cut the pepper in half and remove the grains.

The tomatoes need to be very ripe, or even substandard, bruised. Only without rotten barrels.

2. Then pass all the vegetables through a meat grinder, add salt and sugar. Mix everything thoroughly, about 5 minutes.

Video on how to make non-spicy adjika from tomatoes and sweet peppers

Ingredients:

tomatoes - 5 kg
sweet pepper - 1 kg
garlic - 200 gr
salt - 10-13 tsp.
sugar - 300-600 gr
vinegar 0.5 - 1 tbsp. (if necessary)
carrots - 1 kg
black peppercorns - 20 pcs
white peppercorns - 20 pcs
allspice – 10 pcs
coriander - 1 tbsp. spoon
ginger - 1 tbsp. spoon
dry mint - 2 tbsp. spoons
fresh dill - 3 tbsp. l.

You will see the cooking method in this video. Everything is very accessible and understandable.

Try cooking this way and you will not be disappointed, as it really turns out very tasty. Mine even like to spread it on bread and eat it just like that, without anything.

Spicy tomato and apple sauce, no vinegar

Another simple and quick recipe. It differs from the previous ones in that we add apples here. It turns out to be a very interesting flavor combination.

Ingredients:

Tomatoes - 3 pcs (medium)
Green apple - 1/2 pcs
Hot red pepper - 1 pc.
Garlic - 5 cloves
Vegetable oil (olive) - 50 ml
Salt - to taste

Cooking method:

1. Rinse all vegetables. Cut the tomatoes into slices. Cut the apples into slices and cut off the core so that there are no seeds. Peel the pepper from seeds and cut into medium pieces. Peel the garlic.

2. Then put everything in a blender - first the tomatoes, then the apples, peppers and garlic. Grind thoroughly until smooth.

3. All that remains is to transfer everything into clean, sterile jars and close with boiled lids. For storage, place in the refrigerator.

A simple and quick recipe for winter adjika with horseradish

Insanely delicious and easy way to make sauce. Stores wonderfully all winter. Adjika goes very well with bread and lard, it’s simply delicious. This quantity of products yields 3 jars of 700 ml and 1 jar of 500 ml.

Ingredients:

Tomatoes – 2 kg
Bell pepper – 1 kg
Hot pepper - 0.5 pods
Garlic – 200 gr
Horseradish root - 200 g
Salt - 2 tablespoons
Sugar - 3 tablespoons
Vinegar 9% - 1 tablespoon

Cooking method:

1. Wash and dry the tomatoes. Cut out the core and cut them into slices.

2. Peel the garlic. Wash and peel the horseradish roots, removing all black spots. Then rinse them again.

3. Rinse sweet and hot peppers, remove seeds and rinse again. Then cut into slices.

4. Now pass the prepared products through a meat grinder. Add salt and sugar to the resulting mass, then mix well.

5. Then put everything into sterile jars and store in the refrigerator. And the delicious spicy adjika is ready.

Today I have prepared recipes for wonderful and tasty adjika for every taste. Choose and try it. I really like the fact that all the methods are basically quick cooking.

I also have other excellent recipes for winter preparations. For example, or canned. You can also look at recipes or. So salt, pickle and preserve with pleasure and then in winter you will not have a shortage of home-grown vegetables.

Enjoy your meal!

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:

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.
Wash the sweet pepper, remove the seeds and stem, cut lengthwise into wide strips. Peel the garlic and wash it.
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.
Add salt, sugar and vinegar to the chopped vegetables. Stir and let sit for three hours to better dissolve the salt.
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:

Wash the hot peppers and remove the stems. This operation is best performed with gloves.
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.
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.
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:

Scald tomatoes and bell peppers with boiling water. After cooling, remove the skin from them.
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.
Finely chop the washed parsley and dill and add to the tomato-pepper mixture. Add sugar, salt and vinegar. Mix well.
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:

Wash the plums and remove the pits. Wash the washed bell peppers, cut them, and remove the seeds.
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).
Pour into a bowl, add salt, add tomato paste, mix thoroughly.
Place in clean jars and close with lids.
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:

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.
Cut into pieces and pass through a meat grinder (or blender).
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.
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.
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:

Wash red chili peppers and soak for 1 hour in cool water. Then drain the water. Dry the pepper and remove seeds.
The cilantro and parsley also need to be washed and dried. Peel the garlic, divide it into cloves, and wash it.
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.
Then transfer the mixture into a deep bowl. Add finely chopped parsley and cilantro, salt, coriander and suneli hops to it. Stir well.
Cover and leave at room temperature for three days. Don't forget to stir twice a day.
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:

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.
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.
Peel the garlic, separate it into cloves, wash it, and cut it into thin slices.
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.
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!

Adjika is one of the most favorite seasonings for most people. Of course, you can buy it, but why, if storing it for the winter is very simple. The variety of recipes for preparing adjika is surprising in its scale. And we will describe some of them below.

How to prepare homemade adjika for the winter

Adjika from Ogonyok tomato without vinegar

In order to prepare adjika “Ogonyok” Without vinegar at home, you will need the following products:

Meaty tomatoes - 2 kg;
Garlic cloves - 600 g;
Chili pepper - 800 g;
Red bell pepper - 2 kg;
Rock salt - 2 tablespoons.

Preparing adjika without vinegar at home:

Homemade adjika for the winter “You'll lick your fingers” - recipe

To prepare adjika according to this recipe prepare the following set of products:

Ripe tomatoes - 5 kg;
Juicy carrots - 1 kg;
Red bell pepper - 1 kg;
White onions - 600 g;
Garlic cloves - 400 g;
Hot peppers - 6 pieces;
Vegetable oil - 0.5 liters;
Granulated sugar - 2 cups;
Rock salt - 0.5 cups;
Table vinegar 6% - 0.5 liters.

Preparation of adjika at home consists of the following steps:

Adjika for the winter in Abkhazian style

To cook this very spicy preparation for the winter take these products:

Preparation consists of the following steps:

Wash the pepper and remove its stems and seeds;
Grind the prepared pepper using a blender or meat grinder (as finely as possible);
Peel the garlic cloves, rinse and chop;
Stir the pepper and garlic puree and add salt and ground seasonings to it;
Stir everything well again and package it in pre-prepared sterile jars.

Adjika for the winter from plums without vinegar

For preparing adjika from plums without vinegar at home you need the following set of products:

Ripe blue plums - 2 kg;
Garlic heads - 6 pieces;
Ripe tomatoes - 8 pieces;
Sweet bell pepper - 6 pieces;
Hot capsicum - 4 pieces;
Parsley, dill and basil - 2 medium bunches each;
Coriander - 2 tablespoons;
Rock salt - 2 tablespoons;
Granulated sugar - 100 g.

Preparation includes the following steps:

Adjika for the winter with plums and apples

Ingredients for preparing adjika:

Step by step preparing adjika for the winter:

Adjika for the winter with walnuts and apples without vinegar

To cook this adjika take the following components:

Ripe fresh tomatoes - 1.25 kg;
Hot chilli pepper - 150 g;
Sweet pepper - 500 g;
Walnut kernels - 210 g;
Any variety of apples - 500 g;
White onions - 500 g;
Juicy young carrots - 500 g;
Garlic cloves, dill and parsley - 150 g each;
Rock salt - to taste.

How to cook this sauce:

First, prepare all the products. Peel the onions and garlic cloves and rinse;
Peel and wash the carrots;
Rinse the pepper and cut out the stalk with seeds;
Wash the apple fruits and remove the core and seeds;
Wash fresh tomatoes and remove the stem;
Cut all prepared ingredients into pieces and grind them using a blender or meat grinder into a puree-like mass;
Pour everything into one container, add rock salt and stir thoroughly. Place the container on the stove and turn on the heat. Cook the sauce for 2 hours, stirring as often as possible;
During this time, prepare the jars. They need to be washed well and sterilized in the way that is most convenient for you;
After 120 minutes, place the prepared adjika into the prepared jars and roll it up tightly.

Adjika for the winter with horseradish

For that to prepare the sauce with horseradish, prepare the following components:

Ripe tomatoes - 3 kg;
Horseradish root - 300 g;
Sweet pepper - 1.5 kg;
Hot capsicum - 8 pieces;
Garlic cloves - 1.5 cups;
Granulated sugar and table vinegar 9% - 1.5 cups each;
Rock salt - 3 tablespoons.

Cooking steps:

Wash ripe tomatoes well, remove the stems and cut them into 4 parts;
Peel the garlic cloves and rinse;
Peel the horseradish root and wash it well;
Wash the capsicum and cut off its stems;
Wash the sweet peppers too and remove the stems and seeds;
Grind all prepared ingredients using a blender, meat grinder or food processor;
Add granulated sugar, rock salt and table vinegar to the resulting vegetable mass. Mix all the products in the container well and package them in pre-sterilized jars.

Adjika for the winter from eggplant

To prepare this sauce for the winter prepare the following products:

Ripe fleshy tomatoes - 2 kg;
Eggplants - 2 kg;
Garlic cloves - 400 g;
Sweet bell pepper - 1.2 kg;
Hot capsicum - 10 pieces;
Vegetable oil - 200 ml;
Table vinegar - 100 ml (9%);
Rock salt - 2 tablespoons.

How to cook properly this is the sauce for the winter:

Peel sweet peppers from stalks, seeds and membranes. Rinse it;
Remove only the stem from the hot pepper;
Peel the garlic and rinse;
Wash the eggplants thoroughly, cut off the tails on both sides and cut them into small pieces;
Wash the tomatoes and remove their stems (peel them at your discretion);
Grind all pre-prepared vegetables using a meat grinder or blender and pour into a container;
Then add vegetable oil to the vegetable mass and add salt. Place the container on the stove and turn on the heat. Wait for the vegetable mixture to boil and reduce the heat to low. Cook for 60 minutes;
After time, add vinegar and turn off the heat;
Place the finished adjika into sterile jars and seal well.

As you know, real adjika came to us from Georgia itself, which is a thick and quite spicy mass. It is prepared from vegetables such as sweet peppers and chili, with the addition of certain spices. But the one prepared in Russia bears little resemblance to the traditional one, because its main ingredient is tomatoes.

Of course, everyone prepares it in their own way, including onions, carrots, walnuts, green apples, horseradish, and so on. Personally, I love preparing this preparation according to my grandmother’s recipe, just like because it is my favorite. It definitely contains fresh fleshy tomatoes and sweet peppers, making raw adjika very aromatic and tasty. It should be stored in the refrigerator, in small jars. Of course, boiled adjika is also common here, which, unlike raw adjika, needs to be rolled into jars.

So, in today’s article, we’ll look at recipes for homemade adjika, which turns out to be truly delicious and aromatic. Just take it, cook it and try it yourself! Well, if the topic is about canning, then you will definitely like it!

Adjika cooked without cooking is quite hot and paste-like. This is a red-orange seasoning with salt, various herbs and garlic. In principle, it is not at all difficult to prepare, despite this, it can easily complement many dishes.

Ingredients:

Tomatoes – 2 kg
bell pepper - 0.5 kg
chili pepper - 3 pcs
garlic - 5 heads
sugar - 1.5 cups
khmeli-suneli - 1 tsp
vinegar 9% - 1/2 cup
salt - to taste.

Cooking method:

First of all, wash all the vegetables in water. Remove the stem from bell peppers and chili, leave the seeds, and cut into medium pieces along with the tomatoes. We also peel the garlic and grind all the chopped vegetables using a blender or meat grinder.

Now we transfer the finished adjika into clean jars, close the lids and put them in the refrigerator. This is a very easy way to prepare adjika, without cooking.

How to cook adjika with horseradish at home

A properly prepared spicy appetizer that goes well with many side dishes. It is prepared from ingredients such as tomatoes, horseradish and garlic. It's very easy to prepare.

Ingredients:

Tomatoes - 2.5 kg
sweet pepper - 1 kg
chili pepper - 3 pcs
horseradish root - 4 pcs
garlic - 3 heads
vinegar - 1.5 tbsp. l
vegetable oil - 1 tbsp. l
sugar - 2 tbsp. l
salt - to taste.

Cooking method:

We wash all vegetables in running water. 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.

Then add vinegar, vegetable oil, sugar, salt to taste to the twisted mass and mix everything well. Pour the resulting mass into sterilized jars, close the lids and store in the refrigerator.

Cook and eat for your health!

How to cook adjika with apples

This preparation with the addition of apples is best served chilled. It is perfect for both first and second courses, and even simple sandwiches.

Ingredients:

Tomatoes – 1 kg
onion - 200 gr
apples – 200 gr
bell pepper – 400 gr
garlic - 100 gr
sunflower oil – 150 ml
hot pepper - 2 pcs
vinegar 9% - 2 tbsp. l
sugar - 2 tbsp. l
salt - to taste.

Cooking method:

All vegetables except garlic are washed, peeled and cut into fairly large pieces.

After the contents of the pan boil, reduce the heat to low and cook for one hour. After this time, add the garlic, passed through a press, salt, sugar, vinegar and continue to boil for another 1 hour.

Now transfer the hot adjika into sterilized jars, screw on the lids, scald them with boiling water, and leave until they cool completely.

From these ingredients I got three jars of 480 ml each.

Homemade adjika with tomatoes and garlic, without bell pepper

If you suddenly decided to make adjika, but for some reason you didn’t have any bell pepper, don’t worry. After all, this preparation can be prepared without it. Of course, the taste will be slightly different, but the cooking process will be easier.

Ingredients:

Tomatoes – 1.5 kg
red hot pepper - 400 gr
garlic - 300 gr
vinegar - 2 tablespoons
hops-suneli - 1 tbsp. l
coriander - 1 tbsp. l
dill - 1 tbsp. l
salt - to taste.

Cooking method:

Wash the tomatoes in water and cut into medium pieces. Then we grind them together with peeled garlic and hot pepper along with seeds in a meat grinder. Then we transfer the whole mass into a large saucepan, pour all the necessary spices into it, pour in vinegar and add salt to taste.

Place over low heat, stirring occasionally, bring to a boil and place in sterilized jars, cover with lids, and leave to cool completely.

After the adjika in the jars has cooled completely, we put them in the refrigerator for storage.

A simple recipe for homemade adjika without preservation (video)

Bon appetit!!!