Adjika from tomato and garlic jam recipe. Adjika for the winter - The best recipes step by step with a photo of adjika with and without cooking from tomatoes and garlic, with apples, classic for winter

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 is a large number of recipes and cooking methods variety of sauces. Some sauces are made by boiling, others are made from raw ingredients. Part can be stored long time, harvest 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 to the peppery-salty mixture, fragrant herbs and ate with various dishes. Thus, according to the legend, adjika appeared.

classical Abkhaz adjika consists of red and hot peppers, salt of 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 hostess has her own, special recipe production of 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 spicy sauce it is prepared without cooking, and therefore the lack of it can stand in the cellar or refrigerator until the 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 meaty, juicy tomatoes with a thin skin - this is the most perfect 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 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. Keep sweet adjika from a tomato in the refrigerator.

To prepare delicious adjika, you need:

• One kilogram 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 to the pan, pour vegetable oil and vinegar.

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.

Tomatoes for this recipe take ripe and you can even overripe. 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 to the sauce, ground pepper. Pour in table vinegar, stir. 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 metal lids. Turn over, wrap and wait until it cools down. We remove conservation instead of storage - a pantry or a cellar.

Adjika homemade for the winter - delicious vegetable snack. It can be added as a side dish or eaten simply with bread. Every housewife tries to cook homemade adjika.

There are many adjika recipes for the winter. We have collected for you the most delicious recipes homemade adjika for the winter. Choose and cook for your family and friends.

Real adjika is only pepper, without tomatoes. To prepare it, you need rubber gloves - the mixture burns your hands. Not everyone can eat it. However, this classic recipe so we start with it.

To prepare a real "male" adjika, you will need:

• 1 kg red hot pepper (chili);
• 0.5 kg of garlic;
• 3/4 cup salt, grind No. 0;
• 0.5 cup mixture: coriander, suneli hops, dill seeds;
• latex gloves.

How to cook classic adjika without tomatoes:

Let's make small adjustments to the recipe, which will make adjika less pungent and usable.

Namely, we replace most hot pepper to sweet - paprika. Let's say 800 g of paprika and 200 g of hot pepper.

We cut off the stalks of the pods, shake out the seeds - and grind in a blender (if you use a meat grinder, skip three times). We also act with garlic, coriander and dill seeds are also desirable to chop - and mix everything thoroughly.

At the end, add salt - ideally, we should get a homogeneous pasty mass. You can add chopped fresh herbs - cilantro and dill, but in this case the color of adjika will not be so bright and attractive.

Homemade adjika with tomatoes for the winter

Here are the most various options.

Adjika with tomatoes without cooking

Products:

• 3 kg of tomatoes;
• 1 kg of sweet pepper;
• 0.5 kg of garlic;
• 150 g of hot pepper;
• 0.5 cups of salt;
• 3 art. l. Sahara.

Cooking:

Grind all components in a meat grinder, mix, add salt, sugar, leave overnight. In the morning, drain the excess liquid and place the adjika in jars, store in the refrigerator.

Adjika from tomatoes and garlic

Ingredients:

• 3 kg of tomatoes;
• 2 kg of sweet pepper;
• 300 g of garlic;
• 150 g of hot pepper;
• 0.5 cups of sugar;
• 0.5 cups of 9% vinegar;
• 1 glass sunflower oil;
• 0.5 cups of salt;
• 400 g of fresh herbs - cilantro, dill, celery;
• to taste - coriander, hops-suneli, walnut.

Adjika recipe for the winter from tomatoes and garlic:

Skip tomatoes and peppers through a meat grinder. Stir, add oil and cook over low heat for an hour with constant stirring.

Cool, add vinegar, sugar, salt, crushed garlic. Grind greens in a blender. Mix everything thoroughly, let it brew - tasty adjika with garlic for the winter is ready.

Shades of taste of such adjika are achieved by different dosages of additives - spices and seasonings. It is also possible to vary the proportions of the main components. IN latest recipe often use apples, carrots, horseradish, eggplant.

Adjika with carrots and apples

Products:

• 2.5 kg tomato;
• 500 g carrots;
• 500 g of sour apples;
• 500 g of bell pepper;
• 250 g vegetable oil.
• 100 g of garlic;
• 1-2 pods hot pepper;
• 250 ml. vinegar 9%;
• 2 tbsp salt;
• 100 g of granulated sugar.

Cooking:

Wash all vegetables, peel and twist in a meat grinder. Drain into a wide bowl and add vegetable oil. Boil the resulting mass on low heat for 2 hours.

Add chopped garlic, 1-2 pods (depending on the size and your taste) of bitter pepper, peeled from grains. Pour in the vinegar.

Salt and add sugar. Mix everything thoroughly, bring to a boil and place hot in jars. Roll up.

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

Ingredients:

• paprika - 1 kg.
• tomatoes - 2.5 kg,
• garlic - 250 g,
• hot pepper - 250 g,
• horseradish - 250 g,
• salt - 0.5 cups,
• sugar - 1 cup,
• vinegar - 1 glass.

How to cook:

Scroll everything through a meat grinder (do in a large bowl), add salt, sugar, vinegar and stir. Watch out for sharpness! Who loves.

The output of the finished product is about three liter jars, excess liquid can be drained.

Acute adjika for the winter

Ingredients:

• ripe red tomatoes 2.5 kg;
• sweet and sour apples 500 g;
• sweet bell pepper 500 g;
• carrots 500 g;
• dill greens 50 g (optional);
• parsley 50 g (optional);
• peeled garlic 120 g;
• red hot pepper 75 g;
• vegetable oil 250 g;
• vinegar 9% 2 tablespoons;
• black pepper;
• salt.

The output of the finished product is 2.5 liters

Acute adjika for the winter - step by step recipe with photo:

Adjika in Kiev

Products:

• 5 kg of ripe tomatoes;
• 1 kg of bell pepper;
• 1 kg of apples (the more sour, the better);
• 1 kg of carrots;
• 2 tbsp. spoons of salt;
• 200 g of sugar;
• 400 g of vegetable oil;
• 2 tbsp. spoons of red hot pepper (you can put 1 tablespoon of black plus 1 tablespoon of red).

Cooking:

Pass all vegetables through a meat grinder (it is better to pre-peel tomatoes or pass through a juicer). So that the tomatoes are easily peeled, they need to be poured with boiling water for 3-5 minutes.

Season with oil, sugar, salt, spices. Then boil for 2-3 hours until desired consistency. Pour hot adjika into sterilized jars. Roll up jars and seal them. Ready!

Adjika recipe without tomatoes

Ingredients:

• sweet bell pepper 2 kg.;
• garlic 200 g;
• red hot pepper 150 g;
• salt 2 tbsp;
• sugar 8 tablespoons;
• vinegar 6% 300 ml.

Cooking:

Peel all vegetables, twist through a meat grinder.

Add salt, sugar, vinegar to the resulting vegetable mass, arrange in jars and roll up.

Georgian adjika for the winter

Georgian adjika with walnut and hot pepper

Ingredients:

• 1 kg of dry hot red pepper;
• 50-70 g of coriander seeds;
• 100 g hops-suneli;
• a little cinnamon (ground);
• 200 g walnuts;
• 300-400 g of steep salt (large);
• about 300 g of garlic.

Cooking:

Soak hot red pepper for 1 hour. Add coriander, suneli hops, cinnamon, nuts, garlic and salt. Skip 3-4 times through a meat grinder with a fine grate.

Store anywhere, at any temperature, but preferably in a sealed container, otherwise it dries out.

Adjika mixed with salt is good for coating chicken or meat before frying in the oven.

Georgian hot pepper adjika

Recipe Ingredients:

• 2 parts hops-suneli;
• 2 parts capsicum red pepper;
• 1 part garlic;
• 1 part coriander (ground cilantro seeds)
• 1 part dill.

How to cook Georgian adjika:

Pass pepper and garlic through a meat grinder. Add spices to them. You can also add finely crushed nuts. Sprinkle the mixture coarse salt and pour vinegar with a strength of 3-4% to get wet thick paste.

Well adapted for long-term storage in a tightly sealed glass or ceramic container.

Be sure to cook adjika with rubber gloves.

Recipe for Armenian adjika without cooking

Products:

• 5 kg of whole tomatoes;
• 1 kg of garlic;
• 500 g of bitter capsicum;
• salt to taste.

How to cook:

Pass everything through a meat grinder. Salt. Leave in enamelware for 10-15 days, so that adjika ferments, not forgetting to mix it daily.

You need to salt tomato juice before adding garlic and pepper, otherwise the taste of salt will not be felt later.

A simple recipe for homemade tomato ketchup for the winter

Products:

• 1 kg tomato;
• 300 gr onion;
• 1 teaspoon ground pepper;
• 5 carnations;
• 3 teaspoons of salt;
• half a glass of sugar.

Cooking:

Wash, peel and chop the tomatoes and onions. Fold in a separate pan. To put on slow fire and bring to a boil, stirring occasionally.

Add salt, sugar, spices. Mix. Cook until the onion is cooked - you will get an excellent homemade ketchup!

Recipe for tomato paste for the winter at home

Any housewife would like to always have tomato paste on hand. It is quite easy to prepare it at home. Only ripe tomatoes are suitable for this. Even a small amount of unripe fruit will degrade the quality of the pasta.

Washed tomatoes are placed in a saucepan and boiled until they are soft, then passed through a meat grinder with a fine grate.

The resulting mass is boiled in an enameled basin until its volume decreases by 2.5-3 times. It is not necessary to pour the whole mass into the basin at once - when boiling, it will overflow.

It is better to add gradually in small portions as the water evaporates. Cook over high heat, stirring constantly.

Ready puree hot laid out in jars and rolled up. Banks and lids are preliminarily kept in hot water 10 min. Rolled cans are sterilized for 10-20 minutes in boiling water and only after that they are stored in cool place.

To preserve the puree without hermetic sealing, it should be salted before the end of cooking (at the rate of 100 g of salt per liter jar). To tomato paste in an open jar is not moldy, it is sprinkled with salt on top and poured with a thin layer of vegetable oil. You can also sprinkle with dry crushed horseradish leaves.

According to the stories of friends, adjika from tomato and garlic for the winter without cooking can stand in the cellar until the next season. But I have not been able to verify this. Delicious spicy sauce in our family ends already at the beginning, maximum - in the middle, of winter. No matter how much I make it. Because it turns out very appetizing. Try it too. Nothing needs to be cooked. All ingredients remain fresh and retain maximum vitamins.

Ingredients:

- red, ripe and fleshy tomatoes - 2 kg;
- sweet Bulgarian pepper - 750 g;
- hot pepper - 1 medium-sized pod;
- fresh garlic - 100 g;
- table vinegar (9%) - 100 ml;
- table salt - 1 tbsp. l. (with a small slide).

Recipe with photo step by step:

1. Wash the bell pepper thoroughly and cut off the stalks. If desired, you can remove and discard the core. But you can not remove the seeds. They will give adjika a special flavor. I did this and that. Delicious in any case.




2. Now main ingredient raw adjika - tomatoes. They should not be overripe, but hard-fleshed fruits will not work either. Juicy, fleshy, thin-skinned tomatoes are just the thing for this sauce. Wash them thoroughly and place them on a kitchen towel to dry. Cut out the attachment points of the tomato to the stem. cut into in small pieces arbitrary shape.




3. Peel the garlic. There must be a lot of it in order for the sauce to live up to its name.

And on our website you can find out how only the best and repeatedly proven ones are prepared.

4. Now hot pepper. lovers thrill and super-savory sauces can put more pepper and not take out the seeds. And for moderately “fiery” adjika, one medium pod without seeds is enough. You can also cut the chili into small arbitrary pieces to facilitate the work of a blender or meat grinder.






5. Pass all the ingredients through a meat grinder or grind in a blender to small pieces.




6. Pour in the vinegar and add salt. Mix thoroughly. Leave at room temperature for 1 hour.




7. Sterilize jars and lids. After an hour, mix the tomato adjika with garlic and pepper again. Arrange in banks and roll up. Store in a cellar or other dark and cool place.
Raw tomato adjika keeps very well. And, what is most pleasant for housewives, it retains much more vitamins and fresh taste than a boiled sauce.

We also invite you to find out how it is prepared at the link.

Successful preparations and bon appetit!

Classical adjika - Georgian and Abkhazian - does not contain tomatoes. This spicy seasoning, which is made from hot peppers and various spices by grinding. It turns out a pasty 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 from tomatoes is one of the most common in our country. But many housewives make adjika from eggplant, too.

In this article, I will write 7 tomato adjika recipes. It can be boiled, or you can make a sauce from raw vegetables. You can add to tomato adjika Bell pepper, carrot, apple, eggplant, garlic, hot peppers. Read the content and choose the recipe to your taste.

Be sure to try adjika before putting it in jars. Since tomatoes can be different acid, then the amount of sugar and vinegar may vary. At the end of cooking, taste and, if necessary, add what you need.

Adjika can be made without cooking, raw. This is a very simple recipe and quite quick. At the same time, all vegetables retain vitamins that disappear during cooking. Such tomato sauce there will be a fragrance fresh vegetables, which will greatly please on cold autumn and winter days. It is necessary to store such adjika in the refrigerator. For its preparation, you need to use only fresh, not spoiled vegetables. If the vegetables are not in good condition, then the workpiece will ferment.

Ingredients:

• tomatoes - 1 kg
• sweet pepper - 25 pcs.
• hot chili pepper - 3-4 pcs.
• garlic - 1 tbsp. in a 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 a lot of garlic. But if you don't love strong garlic flavor, reduce the quantity. Especially since the garlic will stay 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 second bowl and shake. Open - and the garlic is already peeled.

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

Approach washing vegetables responsibly. Since adjika will not boil, you need to wash the vegetables very well. You can even scald it with boiling water for a couple of seconds. Nothing will be cooked from this, but there will be a little less germs.

3. Finely chop the clean greens with a knife.

4. It remains to turn the vegetables into gruel. 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 to disperse sugar and salt. Stir the adjika several times while it infuse.

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

Adjika from tomatoes with bell pepper

In this recipe, adjika is cooked, during this time it thickens a little. That is why it can be stored for a long time and at room temperature (for example, in the kitchen in a closet or under a bed). All tastes are quite balanced, but the amount of salt and sugar can change if the tomatoes are too sour or, conversely, sweet. Must try finished product before preserving it. You can always add one flavoring ingredient which 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. without a slide

Adjika from tomatoes - preparation:

1. Start by preparing vegetables. They need to be washed, garlic peeled. Cut sweet pepper into arbitrary pieces, removing the seed box. Remove stem from tomatoes and cut into quarters. If there are spots on the vegetables (rot, growths, cracks), they need to be cut off. In hot peppers, you do not need to get the seeds, it will be enough to cut off the stem. Seeds will give extra sharpness.

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

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

3. Pour the ground mixture into a saucepan and set to boil. After boiling adjika, reduce the heat to low and cook for 40 minutes, stirring so that the sauce does not burn. While the workpiece is cooking, sterilize the jars and lids.

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

6. Arrange boiling adjika in sterilized jars and immediately roll up hermetically with lids. You can use lids with a rubber band for the typewriter, or you can use reusable metal screw lids. Turn the preservation over, see if the lid is well rolled up. And wrap yourself in a warm towel or blanket. Leave for a day, and then remove to any place, as long as it is dark and dry.

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

Non-spicy adjika from tomatoes with carrots

There are people, including myself, who don't like spicy food. Well, I can’t eat dishes generously seasoned with red pepper. Also the kids won't eat spicy sauce. And this recipe is for those people - it does not contain chili peppers. At the same time, it will spicy taste which gives garlic. And also the sauce is seasoned with various aromatic spices.

This adjika will be thick, unlike previous recipe. From the inventory you will need a juicer.

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 things.
• dry mint - 2 tbsp.
• fresh dill - 3 tbsp

Adjika from tomatoes is not spicy - cooking:

1. Wash the tomatoes well and cut into slices. Run them through a juicer. Pour the resulting juice into a saucepan and put on the stove to boil. After boiling, boil 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 peppers and garlic.

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

4.When tomato juice boil for half an hour, put the rest of the twisted vegetables in it and mix. Then put a bag of seasonings in the adjika and drown it.

5. Put the adjika to cook on a slow fire for 1.5 hours. Stir occasionally so nothing burns. 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 try it. Because of different varieties tomatoes, these additives should be added to taste. Quantity may vary depending on different situations. Add salt if necessary, if adjika is too sour, add sugar.

6. 5 minutes before readiness, pour in the vinegar. But vinegar can not be added, adjika will be well stored anyway. Focus on your taste.

7. Pour hot adjika into sterilized jars and roll up. Turn over, wrap and let cool. Such 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. Cooking time can be any, it depends on how thick the sauce you prefer. If you want maximum useful product, after boiling, cook for 5 minutes and immediately roll into jars. If density is in the first place, then you can cook adjika for 1 hour, during which time the sauce will boil down.

Ingredients:

• tomatoes - 3 kg
• bell pepper - 4 pcs. major
• garlic - 2 heads
• spicy Bell pepper— 2-3 pcs.
• salt - 3 tsp
• sugar - 150 gr.
• bay leaf - 4 pcs.
• a mixture of ground peppers - 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 go into the meat grinder. In hot peppers, you need to cut the stem. If you like adjika spicier, then leave the seeds - they contain all the bitterness. For more mild taste seeds must be removed. Remove all seeds from sweet peppers, cut off the stalk from tomatoes.

2. Twist all vegetables in a meat grinder and put them in large saucepan. Add sugar, salt, ground pepper, bay leaf. Put on fire, bring to a boil and cook for 5 minutes. Taste and add sugar or salt if needed.

3. Pour hot adjika into sterile jars and screw tightly with lids. Allow the preservation to cool and store in a place where they do not fall Sun rays. It will be delicious, fragrant, spicy and bright!

Adjika without cooking with horseradish

This sauce is also called “horseradish”, as horseradish root is used instead of hot pepper. Turns out bright spicy taste. Since this preparation 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 horseradish and garlic. Wash the tomatoes and cut into pieces that will go into the meat grinder. Scroll all the vegetables in a meat grinder and put 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 pot with a lid to prevent small debris and dust from getting into the food. Stir adjika periodically so that the crystals dissolve faster.

3. The next day, the snack can be laid out in jars. Only jars should be sterilized so that adjika stands longer and does not turn sour. You can close it with nylon or euro-lids, pre-sterilized. Such adjika should be stored in the refrigerator.

Spicy adjika for the winter with tomatoes and apples

Apples will give ready sauce nice extra flavor. Better take sour apples but you can also sweet and sour. 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 tablespoon 9%)

Cooking method:

1. Wash the vegetables, peel the carrots and garlic, remove the seeds from the sweet pepper. Pass through the meat grinder tomatoes, carrots, apples and bell peppers. Place chopped vegetables in a large bowl.

2. Put adjika on fire and bring to a boil. Then boil over low heat for 1 hour, the lid should be open. Stir occasionally so that nothing burns.

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

4.Pour in last. vinegar essence, stir and pour the boiling sauce into sterilized jars. Roll up, turn over, wrap and chill. It turns out adjika with interesting taste, in winter it is simply irreplaceable.

Adjika from tomatoes with eggplant

Another option tomato adjika- with eggplant. It is easy to prepare and keeps well. Such adjika needs to be boiled, respectively, it can be stored at room temperature.

Ingredients:

• red fleshy tomatoes - 1.5 kg
• eggplant - 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 stalks 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, pour vegetable oil on the bottom. And put the chopped vegetables into this pan. Put on fire and bring to a boil, be sure to stir. Then reduce heat and simmer for 30 minutes. open lid remember to stir from time to time.

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

4. Adjika is ready, you just need to pour acetic acid, stir and pour into sterilized jars. Then roll up the jars, turn over and wait until it cools completely. Eggplant gives this sauce its unique taste.

Adjika from tomatoes - very simple blank. If it is done without cooking, then in general it does not take much time to cook. If there is not enough space in the refrigerator to store jars, cook adjika and store it in an apartment in a dark place. In any case, get delicious sauce, which in winter can be served with almost any dish.

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 those of a store-bought Provence. Read on the blog. And to help this site grow, click the buttons social networks below and share this recipe with your friends. Until new tasty meetings!

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As is known, real adjika came to us originally from Georgia itself, representing a thick and rather sharp mass. It is prepared from vegetables such as sweet peppers and chili, with the addition of certain spices. But cooked in Russia, it bears little resemblance to the traditional one, because in its composition, the main ingredient is tomatoes.

Of course, everyone cooks it in their own way, including onions, carrots, walnuts, green apple, horseradish and so on. Personally, I love to cook this blank according to my grandmother's recipe, as well as because it is my favorite. Be sure to include fresh meaty tomatoes and sweet peppers, due to which raw adjika comes out very fragrant and tasty. Store it in the refrigerator in small jars. Of course, it is common with us and boiled adjika, which, unlike raw, needs to be rolled into jars.

So, in today's article, we will consider recipes for homemade adjika, which turns out to be really very tasty and fragrant. Just take it, cook it and try it yourself! Well, if the topic of canning has already come up, then you will definitely like it!

Adjika, cooked without cooking, turns out to be quite hot and similar to pasta. It is a red-orange seasoning with salt, various herbs and garlic. In principle, it is not difficult to cook it, despite this, it can easily complement many dishes.

Ingredients:

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

Cooking method:

First of all, wash all the vegetables in water. We remove the stalk from the bell pepper and chili, and leave the seeds, cut them into medium pieces together with the tomatoes. We also clean the garlic and grind all the chopped vegetables using a blender or meat grinder.

Now we shift ready adjika in clean jars, close the lids and store in the refrigerator. This is a very easy way to cook adjika, without cooking.

How to cook adjika with horseradish at home

Properly prepared spicy appetizer, goes well with many side dishes. It is prepared from ingredients such as: tomatoes, horseradish and garlic. Its 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:

Wash all vegetables running water. We remove the stalk from sweet pepper and chili, leave the seeds, they do not need to be removed. We twist 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 healthy!

How to cook adjika with apples

On the table, 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
• Bulgarian 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:

We wash all vegetables except garlic, peel and cut into fairly large pieces.

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

Now we shift hot adjika into sterilized jars, twist, scalded with boiling water, and leave to cool completely.

From these ingredients, I got, like this, 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 did not find bell pepper, do not be discouraged. 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
• hot red 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 twist them together with peeled garlic and hot pepper along with seeds in a meat grinder. Then we shift the whole mass into a large saucepan, pour all the necessary spices into it, pour in the vinegar and add salt to taste.

We put on a slow fire, stirring, bring to a boil and lay out in sterilized jars, wrap with lids, and leave to cool completely.

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

A simple recipe for homemade adjika without preservation (video)

Bon appetit!!!