Adjika from carrots for the winter without tomatoes. Raw appetizer without tomato - natural fresh taste even in winter! Raw adjika from tomatoes with garlic

Recipes for the most delicious homemade adjika:

Today we will talk about the most wonderful spicy appetizer, which is customary to smear on a piece of fresh fragrant bread, Her Majesty the Queen on our table, incomparable adjika. It’s good to consume this queen even with a bite with hot soup, even with meat on the coals ... she will go with a bang to any savory dish!

The benefits of adjika are undoubtedly great, not only does it retain the entire set of vitamins and trace elements that make up the products, its components, but in general it has a beneficial effect on increasing metabolism, improves appetite and has some antiviral effect.

Well, at first the simplest recipes and gradually complicate.

The most delicious homemade adjika - Abkhaz hot spicy adjika for the winter

The recipe is classic, traditional, original. The easiest to prepare, literally a ten-minute matter.

Products:

• a pound of hot red pepper, slightly dried in the sun, if you don't want it too spicy, take out the seeds,
• a good bunch of cilantro, preferably harvested during flowering,
• a small bunch of sprigs of young dill,
• bunch of parsley leaves
• 5 heads of garlic,
• 3 table spoons of suneli hops,
• a glass of coarse salt,
• you can add a couple of handfuls of walnut kernels - for an amateur.

Clean, wash, dry everything. Scroll through a meat grinder, salt, mix and scroll a few more times to get a homogeneous paste. Even better, use a food processor with a sharp knife and chop everything into dust.

Let it brew on the kitchen table for a couple of days. Divide into jars or food containers and store in the refrigerator.

Homemade adjika - a recipe with horseradish

The invention is already Russian culinary specialists. The people call it differently - horseradish, gorloder, horseradish. Simple and quick to prepare, a set of products for her in August in every garden with a shaft. Keeps great in the fridge all winter.

• tomatoes very ripe kilogram,
• horseradish - a tenth of the tomatoes classically, but who likes more spicy add more,
• a couple of pods of hot red chili,
• a couple of heads of garlic
• spoon with salt on top.

Here, in working with horseradish, a meat grinder is preferable than a food processor, the texture of horseradish is too viscous.

So, wash, clean, dry everything. We turn through a meat grinder and mix well. When we skip horseradish, it is better to put a plastic bag on the meat grinder and tie it on the outlet neck - it will not pinch your eyes. Or throw all the components interspersed, also to reduce the ingress of horseradish vapor into the air.

Salt, mix thoroughly until the salt is completely dissolved.

We place in sterile dry jars and put them in the refrigerator or cellar.

It is very suitable for any first or second course as an addition to bread on cold winter evenings.

Well, very fast and delicious! Guests and family will appreciate the table perfectly.

Ingredients:

• ripe tomatoes 3kg,
• hot pepper only 4pcs,
• sweet pepper, preferably red 5pcs,
• garlic 10 large teeth,
• onion 5pcs,
• ½ cup vegetable oil,
• table vinegar 9% 5 50 ml,
• salt - a spoon with a large top.

We do it step by step:

1. Wash, clean, dry everything. Cut out the seeds from the pepper.
2. Twist in a meat grinder or chop tomatoes, peppers, onions and garlic in a blender.
3. Mix with vinegar and salt. Add the oil last and mix thoroughly.
4. In sterile dry jars and put in the refrigerator or cellar.

It will be very tasty at the table!

Video recipe: spicy adjika for the winter - you will lick your fingers

Open a jar of such a burning blank on a winter day and remember those summer times with barbecue.

This recipe will be more complicated and more time consuming, but the result is worth it, take my word for it. In addition, such a blank can be stored in the cellar for years, if necessary.

The fact is that this adjika, unlike the previous ones, we will cook with you.

• tomatoes large, very ripe 3kg,
• large carrot 1.5 kg,
• bell pepper 2kg,
• garlic 10 cloves,
• chili pepper 2 pods,
• salt 2 tables. spoons,
• half cup sugar
• vegetable oil half a glass,
• table vinegar half a glass, can be replaced with apple cider vinegar.

Now cooking:

1. Wash everything, clean, cut out the seeds from the pepper, dry it.
2. Cut the tomatoes into large pieces in a saucepan, pour half a glass of water and bring to a boil over medium heat. We do not let it boil, we immediately remove and cool. On a sieve we roll back the skins and seeds, we get a thick tomato juice with pulp.
3. Grind carrots and peppers in a blender. We put it on a small fire for an hour and a half.
4. Add crushed garlic, salt and sugar, pour in the vinegar, mix and let it boil for another 5 minutes.
5. Remove from the stove and quickly lay out in sterile jars, roll up, turn over and under a fur coat until completely cooled.

This option gives scope to your imagination. You can experiment on the basis of this recipe as you like, adding any vegetables and even fruits to it during cooking - everything will be delicious.

Delicious adjika from zucchini in Belarusian

Another unusual recipe, its other name is adjika with zucchini in Belarusian.

• zucchini 3kg,
• carrots half a kilo,
• sweet pepper half a kilogram,
• tomatoes a kilogram and a half,
• garlic peeled glass,
• ground red pepper 2.5 tablespoons,
• vegetable oil glass,
• salt 2.5 table. spoons,
• sugar glass.

The preparation is the simplest:

1. As usual, wash, clean, dry everything. Scroll through a meat grinder or chop in a food processor, garlic too, but in a separate bowl.
2. Mix the resulting vegetable paste with vegetable oil, add sugar and boil in a large roasting pan with a thick bottom for about forty minutes.
3. Add hot pepper and garlic, simmer for another five minutes.
4. Remove from heat, arrange in sterile jars and roll up. Turn over and under a fur coat until the morning.

The taste of this adjika is tender, sweet with piquant sourness, not very spicy.

Adjika homemade - a recipe for the most delicious homemade adjika for a twist

The so-called bitter. A dish for real men - very spicy!

• tomatoes 5 kilograms,
• carrots 2 kilograms,
• 300 grams of hot chili,
• kilogram of garlic
• paprika kilogram,
• vegetable oil 200g,
• salt spoon with a large top.

Wash, peel and dry all vegetables. Scroll through a meat grinder or chop in a food processor. Put in a saucepan, add oil and salt. Simmer for about an hour over low heat, stirring occasionally. Place in sterile jars and seal. Cool down under a fur coat.

More interesting articles on homemade preparations for the winter:

1. Pickled zucchini

How to cook adjika without bell pepper at home - with eggplant and honey

But with eggplant! Somewhat exotic, but tasty - you will lick your fingers!

You will need:

• tomato 3kg,
• eggplant 2kg,
• garlic 0.5 kg,
• 4 hot chili pods
• a glass of vegetable oil
• half a glass of table vinegar 9%,
• parsley to taste, if you really like it, then a good bunch,
• dill is also at your discretion,
• 3 large spoons of sugar
• Salt table. spoon with a large slide,
• three tablespoons of honey, as much as you scoop.

Chop all vegetables in a food processor. Eggplant for greater sophistication can be cut into small cubes. Put in a large roasting pan, salt, mix with sugar, butter and simmer over low heat for about 50 minutes.

Add honey and stir thoroughly. Add finely chopped fresh herbs, boil for a couple of minutes and add vinegar. Stir and let stand for a few minutes. Put in sterile jars, put on the lid and cool under a fur coat.

Honey will give the dish a special charm!

How to cook the most delicious homemade adjika with apples

Also somewhat exotic and unusually tasty recipe.

Products:

• tomatoes a little more than a kilogram,
• sweet paprika 0.5 kg
• apples 0.5 kg, preferably sour,
• hot chili 3 pods,
• carrots 0.5 kg,
• garlic 2 heads,
• table salt. spoon,
• vinegar table half a glass,
• vegetable oil half a cup,
• sugar half a glass.

Cooking:

1. Wash and dry ingredients. Remove seeds from peppers and apples.
2. Chop all vegetables except garlic in a blender to dust and put in a large roasting pan.
3. Simmer for approximately 1 hour 20 minutes.
4. Add crushed garlic, oil, sugar, salt and vinegar to the resulting mass and mix. Boil for three more minutes.
5. Place in sterile jars, roll up and leave to cool upside down under a fur coat.

Very tasty and fragrant!

Recipe for homemade adjika without vinegar with plums or cherry plums

But at the same time it is very unusual, because with plums or cherry plums, whoever likes what!

Ingredients:

• 1kg plums, preferably unripe or cherry plums,
• 15 good garlic cloves
• 2 hot chili pods
• 5 kg sweet paprika, ¼ teaspoon ground black pepper, coriander, cloves,
• on a small bunch of greens that you find - dill, basil, tarragon, parsley,
• tomato paste 1 spoon,
• salt table spoon with a small top,
• half a glass of sugar.

Cooking:

1. Rinse vegetables thoroughly, remove pits and seeds from peppers from plums, dry.
2. Chop plums, peppers and all herbs in a food processor.
3. Salt, add sugar, ground spices, tomato paste, mix thoroughly and simmer for about half an hour on a small fire.
4. Add finely chopped garlic and boil for another three minutes.
5. Place in jars and seal. Inverted under a fur coat until completely cooled.

Bon appetit!

Delicious adjika with carrots for the winter

Carrots alone will be a bit boring, so let's add pumpkins to it too! And we get a completely unique recipe. It is a pity that it is not stored for a long time, so it is better to make a half portion to eat quickly!

Products:

• per kilogram of carrots and pumpkins,
• half a kilo of onion and sweet pepper,
• 2 chili pods
• half a glass of vegetable oil.
• a bunch of cilantro and basil,
• garlic 10 cloves
• lemon,
• a tablespoon with a little salt.

Cooking:

1. Wash all the main vegetables, peel, remove the seeds from the pepper, cut into pieces and put on a baking sheet. Cover with foil and bake for forty minutes.
2. Cool and grind in a blender along with chili pepper, lemon, garlic, herbs and salt.
3. Serve straight to the table!

From the history of spicy snacks

Adjika - the word itself is of Abkhazian origin and means, in fact, bread and salt, a welcome meal when meeting dear guests. Rubbed her wives of Caucasian horsemen in the old days on a stone, investing a lot of time and effort into this unpretentious occupation. But we are modern and advanced people, so we won’t kill ourselves like that. There are combines, blenders, meat grinders in our kitchens - so let them twist, and tinder, and crumple, and we will look after them!

Initially, it was a paste-like salty mass of red color, which includes various components, red hot pepper and garlic, coriander and blue fenugreek ... Do not be afraid of blue fenugreek, it is called cleverly utsho-suneli, it is almost always included in the composition of all of us well known hops-suneli.

However, over time, people have learned to add a lot of other useful and nutritious vegetables and even fruits with nuts to adjika, making it less salty and spicy, quite suitable for our inexperienced European stomach.

The color has also changed, now green adjika is also prepared from green pepper. It is very convenient to use it mixed with sour cream or mayonnaise to prepare various sauces and as a seasoning for soups.

Home cooking rules

Immediately here I will tell you some general rules when preparing adjika, so as not to be repeated in every recipe and I will highlight them in italics:

• Wash vegetables and other components thoroughly and be sure to dry them on a towel, especially for those recipes that are not heat-treated - not a drop of water should get into the dish!
• Be sure to sterilize jars and lids and let them dry!
• Important!!! First we sterilize the jars - then we start cooking!
• It is advisable to work with hot hot peppers with gloves so as not to get burned!

Well, perhaps, that's all about adjika, a delicious, fragrant and varied seasoning that takes its place of honor on my table. Hopefully yours is now too!

One of the most beautiful inventions of culinary experts can rightly be called sauce. With its appearance, meat, fish and other dishes received new qualities, became more appetizing and tasty. Today there are a large number of recipes and methods for preparing a variety of sauces. Some sauces are made by boiling, others are made from raw ingredients. Some can be stored for a long time, harvested for the winter, and there are those that are consumed immediately after preparation. One of these sauces is adjika, which is loved by many housewives.

It is believed that Abkhazia is the birthplace of classical adjika. According to an ancient legend, in ancient times, high in the mountains of Abkhazia, shepherds grazed many flocks of sheep. Every spring, before a long journey, the owners of the sheep gave salt to the shepherds. Those fed her animals, mixing in food, thereby increasing appetite and thirst. Sheep quickly gained weight. But since the salt was not cheap, and so that the shepherds would not steal it, the owners mixed it with hot pepper. But smart shepherds began to add various spices, aromatic herbs to the pepper-salt mixture, and they themselves ate with various dishes. Thus, according to the legend, adjika appeared.

The classic Abkhaz adjika consists of red and hot peppers, salt, various herbs and garlic. It did not include tomatoes. But under the influence of time, adjika recipes changed, many housewives experimented, introducing new ingredients. And so the familiar adjika from tomato and garlic appeared.

This sauce has gained incredible popularity among housewives and is successfully harvested for the winter. Probably, every housewife has her own special recipe for making adjika. Today we will share with you several proven recipes for tomato and garlic adjika and reveal the secrets of its preparation.

Cooked adjika according to this recipe is very appetizing. This delicious savory sauce is made without cooking, so it can sit in the cellar or refrigerator until next season. But it was not possible to check this in any way, adjika is so tasty that it was eaten up to a maximum of February. Try it and see for yourself.

To cook adjika without cooking, you need:

• 2 kilograms of ripe red tomatoes;
• 100 grams of peeled garlic;
• One medium-sized pod of hot pepper;
• 750 grams of sweet bell pepper;
• 100 milliliters of table 9% vinegar;
• 1 tablespoon of salt with a small slide.

Since the main ingredient in adjika is tomatoes, we will start with them. For cooking, take fleshy, juicy tomatoes with a thin skin - this is the most ideal option. Use tomatoes that are ripe, but not overripe. Adjika from overripe tomatoes will not be stored for a long time and will not turn out so tasty.

Rinse the tomatoes thoroughly under running water, dry with a paper towel or towel. With a sharp knife, cut out the attachment points of the stalks. Cut the tomatoes into small slices of arbitrary shape.

The next ingredient is bell pepper. Wash it well, remove the stalks and seed box. Some housewives do not remove seeds from pepper, they say that this gives adjika a special flavor. But there is no difference, you can do it with or without seeds. Either way, the sauce is delicious. Cut the pepper into small pieces.

Remove the seeds from the hot pepper and cut it into small pieces. If you like spicy, then you can leave the seeds and add another pod of hot pepper.

The next step is to pass all the prepared ingredients through a meat grinder. You can also use a blender and grind them with it.

While adjika from tomato and garlic is infused, prepare jars. Wash them and sterilize in any convenient way.

Transfer adjika to prepared jars, cork with lids and send to a storage place - cellar or refrigerator.

To prepare sweet adjika, take 3 kilograms of ripe tomatoes. Prepare them as in the previous recipe: wash, cut out the attachment points of the stems and cut into manageable pieces.

Take 500 grams of garlic and peel it.

You will also need 1 kilogram of sweet Bulgarian and 150 grams of hot pepper. Rinse the pepper, remove the stalks and seeds.

Pass the tomatoes, garlic and pepper through a meat grinder or chop with a blender.

In the resulting mixture, add four tablespoons of coarse salt and three tablespoons of sugar. Mix everything well and leave for 6-7 hours at room temperature. Then transfer adjika to prepared sterilized jars and cork with lids. Store sweet tomato adjika in the refrigerator.

To prepare delicious adjika, you need:

• One kilogram of ripe tomatoes;
• 300 grams of garlic;
• 1.5 kilograms of bell pepper;
• 3 hot peppers (or add to taste);
• 50 grams of vegetable oil;
• One tablespoon of 9% vinegar;
• 1 tablespoon of sugar and salt.

Wash tomatoes and peppers well. Remove the skin from tomatoes, as it is easier to do this is described in detail in the previous recipe. Remove stems and seeds from peppers. Cut the vegetables into arbitrary small pieces.

Peel the garlic from the husk and disassemble into cloves.

Twist the tomatoes and peppers in a meat grinder. Put the tomato mass in a saucepan, place on fire and bring to a boil. Add salt, sugar, vegetable oil and vinegar to the pan.

Cook the sauce over moderate heat for 1.5 hours, stirring occasionally. Add garlic, passed through a press or chopped in another way, to the pan. Boil for 10 more minutes. Take a sample and add salt if necessary.

Then transfer adjika to prepared sterilized jars and roll up with lids. Turn over, wrap the jars and leave to cool completely.

For cooking you need:

• One kilogram of red, ripe tomatoes;
• Two cloves of garlic;
• One kilogram of apples;
• 400 grams of bell pepper;
• One tablespoon of salt;
• Two tablespoons of vegetable oil;
• Two tablespoons of sugar;
• Two tablespoons of table vinegar;
• Ground red pepper to your taste.

Take ripe tomatoes for this recipe, and you can even overripe them. Rinse tomatoes and bell peppers under running water. Remove the seed pod from the pepper. Tomatoes have a skin, this can be done very simply. Take a tomato, make a shallow cruciform incision on the opposite side of the stalk attachment point. Place the tomato in boiling water for 2 minutes, then transfer to cold water. After that, the skin can be easily removed.

Cut vegetables into small pieces.

Apples are best suited for sour varieties, for example, Antonovka. Wash the apples, cut into several pieces, remove the core with seeds.

Pass tomatoes, bell peppers, apples through a meat grinder. Transfer a suitable saucepan, put on the stove. Pour in vegetable oil and cook over low heat for an hour. Don't forget to stir.

Add salt, sugar, chopped garlic, ground pepper to the sauce. Pour in table vinegar, mix. Boil for another 10 minutes. Pour adjika into prepared jars and roll up with lids.

Turn the preservation over, wrap it with a blanket until it cools completely. Such adjika is stored very well in the cellar or pantry.

To make adjika according to this recipe, take:

• 3 kilograms of ripe tomatoes;
• 600 grams of carrots;
• 150 grams of peeled garlic;
• 600 grams of sweet and sour or sour apples;
• 600 grams of sweet pepper;
• 5 pods of hot pepper;
• 250 milliliters of refined vegetable oil;
• Salt will be added to taste.

Wash tomatoes, peppers, apples and carrots thoroughly. For tomatoes and peppers, remove the stalks and cut out their attachment points. Remove the seed pod from the bell pepper. Seeds from hot peppers can not be removed, with them adjika will turn out sharper. Cut tomatoes and peppers into small pieces.

Peel the carrots and also cut into pieces.

Cut the apples into several pieces, remove the middle with seeds.

Twist tomatoes, apples and peppers in a meat grinder. Put the resulting mass of apples and vegetables into a saucepan, put on fire, bring to a boil. Boil for 1.5 hours over moderate heat, stirring occasionally. When the sauce thickens a little, pour in the vegetable oil, mix and cook for another 30 minutes.

Grind peeled garlic with a blender, press or meat grinder. Add it to adjika, mix and boil for another 5 minutes. Next, salt the sauce, adjust to your taste. You can add some sugar.

We lay out the boiling adjika with apples, tomatoes and carrots in sterilized jars, close with metal lids. Turn over, wrap and wait until it cools down. We remove conservation instead of storage - a pantry or a cellar.

Adjika from tomatoes with garlic and pepper: how to cook?

Adjika with tomatoes, sweet peppers and garlic

This recipe is universal, but there is also a classic one. Cooked seasoning will turn out to be moderately spicy. However, it has a zest - garlic.

Ingredients needed for cooking:

• 3 kg tomatoes
• 1 kg sweet (bulgarian) pepper
• 500 g garlic
• 150 g hot pepper
• 0.5 cup salt
• 3 tablespoon sugar

First, separate the sweet pepper from the core. Next, cut the tails from the tomatoes, peel the garlic. Then wash all vegetables.

The red color of adjika is given by hot peppers, and not tomatoes, as many believe. Hot pepper is its main ingredient. But you need to add it gradually so as not to overdo it.

Homemade adjika from tomatoes without cooking

• Go to recipe

Grind sweet and hot peppers, garlic and tomatoes in a meat grinder. Then add salt and sugar. Place the resulting mixture in the refrigerator overnight. After the time has elapsed, drain off excess liquid. Then spread the tomato adjika into pre-sterilized jars and put it back in the refrigerator for storage.

Juicy adjika with horseradish

Required Ingredients:

• 2 kg red tomatoes
• 1 kg sweet pepper
• 300 g garlic
• 300 g hot pepper
• 300 g horseradish (1 fresh root)
• 1 glass of salt
• 1 cup vinegar (9%)

Wash tomatoes and peppers, remove seeds and stalks. Also peel the garlic and horseradish.

Some believe that the birthplace of adjika is Georgia or Armenia. But that's not the case at all. For this delicious seasoning, you need to say "thank you" to Abkhazia. Translated from the Abkhaz "adjika" is pepper salt

Autumn recipes: 5 types of adjika

• More details

Pass tomatoes, sweet and bitter peppers through a meat grinder. Chop the garlic and horseradish as well. Next, add salt and vinegar. Mix everything thoroughly and drain off excess liquid. Then spread the resulting mixture into jars and close with ordinary nylon lids. Store adjika in the refrigerator on the bottom shelf. From this amount of ingredients, approximately 3 liters of adjika are obtained.

Adjika from tomato and garlic for the winter with cooking

Some housewives love adjika with the addition of zucchini. Why not? Prepare such an appetizer and surprise the household.

Required products:

• 2 kg peeled zucchini
• 400 g tomato paste
• 230 ml vegetable oil
• 1 cup of sugar
• 0.5 cup table vinegar
• 10 garlic cloves
• 2 tablespoons salt
• hot pepper and salt - to taste

Peel the zucchini, cut into cubes and pass through a meat grinder. Then, in a separate bowl, mince hot peppers, herbs and garlic through a meat grinder. Add tomato paste, vegetable oil, sugar, salt to the ground zucchini - mix everything thoroughly. Then put on fire and cook for 25 minutes from the moment of boiling, while not forgetting to stir occasionally so that the adjika does not burn. About five minutes before the end of cooking, add garlic, hot peppers, herbs and vinegar.

Real adjika is made on the basis of hot red pepper, garlic. These are the basic components. They are thoroughly mixed with the addition of various spices into a homogeneous mass.

Arrange the resulting adjika in dry jars, close with lids, wrap and place upside down to cool. Such adjika will be quietly stored until spring. Unless, of course, they eat it first.

Homemade adjika with tomatoes and garlic

Adjika prepared according to this recipe is not particularly spicy, and apples give it a unique pleasant taste. But at the same time, it is not sweet, so it is perfect as a sauce for any side dish or meat.

List of required products:

• 2.5 kg tomatoes
• 1 kg apples of any variety
• 1 kg carrots
• 1 kg bell pepper
• 100 g hot pepper (about three medium pods)
• 150 ml vinegar
• 150 g sugar
• 1 cup sunflower oil
• 200 g garlic
• 50 g salt

In this adjika recipe, the main ingredient is tomatoes. They form the flavor of the seasoning. Therefore, tomatoes should not be sluggish and not green. However, slightly damaged ones will do. After all, tomatoes will still be crushed, so the appearance of adjika will not deteriorate.

Wash the tomatoes, cut the stalks out of them. Then cut the small fruits into two halves, and the large ones into four. Peel the apples and remove the core. Wash and clean carrots. Separate sweet and bitter pepper from seeds. Then pass all the vegetables through a meat grinder.

Transfer the resulting mass to a cauldron (or a deep saucepan with a thick bottom), mix thoroughly with a wooden spoon and put on fire. Cook adjika for an hour, not forgetting about constant stirring. 7-10 minutes before the end of cooking, add vinegar, sugar, salt, oil and garlic (previously chopped). Stir again, boil and arrange in jars.

It is better to lay out adjika in 0.5 liter jars. This volume is the most convenient. At a family dinner, the whole jar will just disperse

Preparations for the winter: 10 unusual recipes. Spicy and delicious!

• More details

Then wrap the adjika jars in a blanket, turn them upside down and leave to cool completely.

Spicy adjika or classic for real men

To warm up the fire of your man's love, you need to treat him with spicy tomato adjika. Even the most "cold" chosen one will passionately ignite from such a peppercorn.

Products necessary for the preparation of "male" adjika:

• 1 kg tomatoes
• 800 g red sweet pepper
• 200 g hot pepper; - 500 g garlic
• 3/4 cup salt, grind #0
• 0.5 cup of the following mixture: coriander, suneli hops, dill seeds
• latex gloves

Rubber gloves are not included in the list by mistake. If you carelessly handle the "dangerous" burning mixture, you can burn your hands great. Don't worry, nothing bad will happen to your stomachs. Unless, of course, you will not eat such adjika with spoons.

Adjika from tomatoes and garlic is a classic recipe that will help you create a traditional Caucasian sauce. Over the long years of its existence, this spicy seasoning has been appreciated by many nationalities, thanks to which it has acquired new flavors and is prepared with pepper, apples, horseradish and other additions.

Tomato and garlic adjika is the leader in the category of natural spicy seasonings, striking not only with its bright taste, but also with its ease of preparation. You will need to chop the vegetables into a pasty mass, season it with salt and spices and put it in jars. Depending on living conditions, the pasta is boiled or stored raw in the cold.

1. Homemade adjika from tomatoes and garlic will become a worthy decoration of the table, only if you have juicy meaty tomatoes and high-quality spices. Cilantro, coriander, hot peppers and suneli hops are the most popular of them.
2. Since hot spices are very “volatile”, it is better to wear gloves during cooking, and a bag over the meat grinder opening.
3. More often, adjika is not boiled, but abundantly seasoned with salt, laid out in jars and placed in the cold. In the absence of the necessary conditions, the mass is boiled for 5 minutes to an hour, rolled up and placed in a dark place for storage.

Adjika from tomatoes and garlic - a simple recipe

A simple tomato and garlic adjika will introduce beginner cooks to the basic cooking rules - they are affordable and do not take much time. All that is needed is to grind the main components in a meat grinder, season generously with salt, let it brew and, sealed in sterile jars, send it for storage in a cold place.

Ingredients:

• tomatoes - 1.5 kg;
• garlic - 150 g;
• salt - 50 g.

Cooking

1. Chop the tomatoes along with the garlic.
2. Salt generously and stir.
3. Adjika simple from tomatoes and garlic is a classic recipe in which the mass is insisted for 3 hours and laid out in jars.

Boiled adjika from tomato, pepper and garlic is one of the most popular "folk" options. Balanced taste, incredible flavor, a variety of fresh seasonal vegetables and a simple cooking technique that allows you to store finished products at any temperature are the main advantages of this snack.

Ingredients:

• tomatoes - 2.5 kg;
• pepper - 900 g;
• head of garlic - 2 pcs.;
• carrots - 500 g;
• oil - 300 ml;
• onion - 400 g;
• hot pepper - 2 pcs.;
• vinegar - 50 ml;
• salt - 30 g.

Cooking

1. Grind the peeled vegetables in a meat grinder.
2. Season, pour in the oil and simmer for an hour.
3. Add vinegar and remove.
4. Adjika boiled from tomato and garlic is a classic recipe in which the finished seasoning is rolled up and sent for storage.

Homemade boiled adjika from tomatoes, peppers and carrots is an excellent preparation for the winter. Such wonderful adjika will complement meat and fish dishes, and can also serve as a good seasoning for soup or borscht.

Adjika can be prepared in two ways - boiled or closed raw. For preparations for the winter, they use the first method, because then adjika can be stored at room temperature and not be afraid that it will deteriorate.

3. Squeeze the garlic, add it to the pan along with the vinegar. Stir and taste for salt. If necessary, add salt. Simmer for another 5 minutes and remove from heat.

4. Pour the finished adjika into pre-sterilized jars and roll up. Turn the jars over, wrap with a blanket and leave to cool completely. After that, the jars can be transferred to a dark, cool place.

Boiled adjika for the winter with apples

Adjika recipe for the winter with apples

Ingredients for 6 l:
- tomatoes - 3 kg;
- carrots - 1 kg;
- onion - 1 kg;
- sour apples - 1 kg;
- Bulgarian pepper - 3 kg;
- hot pepper - 2 pcs;
- garlic - 400 gr;
- sugar - 250 gr;
- vinegar - 250 gr;
- oil - 150 gr;
- salt - 2 tbsp.

Recipe for adjika for the winter with apples:

1. Wash and dry all vegetables, cut into large cubes. Remove the skins from the tomato. Pass all vegetables through a meat grinder. Take the amount of hot pepper at your discretion, if you do not like hot pepper, then you can not add pepper at all.

2. Put the vegetable mass in a deep saucepan, bring to a boil and cook over low heat for 1 hour. 10 minutes before the end of cooking, add vinegar, sugar, salt and oil. Also add the garlic passed through the press. Stir and cook for another 5 minutes.