Adjika from a tomato for the winter is sharp by welding. Step-by-step algorithm of actions

Step-by-step recipes for spicy adjika for the winter with garlic, apples, various peppers, tomatoes

2018-07-15 Marina Vykhodtseva

Grade
prescription

2964

Time
(min)

servings
(people)

In 100 grams of the finished dish

1 gr.

4 gr.

carbohydrates

8 gr.

70 kcal.

Option 1: Classic spicy adjika for the winter with tomatoes and peppers

For classic adjika, according to this recipe, you need tomatoes, sweet peppers, and spicy pods. The recipe with cooking, so the workpiece is perfectly stored in a cool place, not only until the new harvest, but also for several years. In addition to the main ingredients, you need garlic. You can reduce the amount in this recipe if you like.

Ingredients

• 2 kg of tomatoes;
• 1.5 kg of pepper (sweet);
• 200 g hot pepper;
• 170 g of garlic;
• 0.15 l of oil;
• 60 g of salt;
• 120 g sugar.

How to cook classic spicy adjika

Rinse both peppers and tomatoes. Peel the garlic. Cut tomatoes and peppers into large pieces. Be sure to remove seeds from bell peppers.

We twist the tomatoes first. We put it in a saucepan on the stove, boil for about seven minutes, removing the foam. Next, add hot and sweet pepper, also twisted through a meat grinder. We give adjika another fifteen minutes to boil.

Add salt, sugar, pour oil and add garlic. Now we boil adjika for literally three minutes. By this time, we should already have sterile jars ready. Their size is not important. Screw caps also need to be rinsed in boiling water.

We lay out the hot adjika, immediately twist it. Turn jars with sharp blanks over, leave for a day. It is not necessary to cover, let the adjika cool down naturally.

Sometimes garlic is laid and twisted together with tomatoes, but not everyone likes its boiled aroma and taste. You can also pour it into the finished adjika at the very end, after which turn off the stove. In this embodiment, it is important to rinse the cloves well, otherwise the workpiece will quickly turn sour.

Option 2: A quick recipe for homemade adjika for the winter (spicy)

Here the recipe is not just spicy, but vigorous adjika in Georgian. The sauce mainly consists of hot peppers and garlic. To smooth the taste, vegetable oil is added to it. An obligatory ingredient is hops-suneli seasoning. Usually it is sold in the spice department, packaged in a jar or bag.

Ingredients

• 10 pods of pepper;
• 65 g of garlic;
• 1.5 tsp dry seasoning hops-suneli;
• 20 g fresh cilantro leaves;
• a couple of tablespoons of salt;
• 5 tablespoons rast. oils.

How to quickly make spicy adjika

Pepper cut into several pieces each pod. We cut off the green tail, and leave everything inside. We just peel the garlic. Finely chop the cilantro.

Grind hot pepper with garlic. We add salt, suneli hops, sometimes a spoonful of sugar is added for depth of taste. Thoroughly grind it all.

It remains only to fill the adjika with natural vegetable oil and put it in a jar. Screw on the lid and put it in the fridge. It is not necessary to roll up adjika, it is perfectly stored all winter without it.

For viscosity and moisture, you can add a couple of ground bell peppers to adjika or twist one tomato. Often, on the contrary, it is dried and poured into jars, it is convenient to use such a seasoning for making stews, kharcho, but in this case we exclude oil.

Option 3: Adjika spicy for the winter (vegetable)

In adjika, not only tomatoes and peppers can be present, but also various other vegetables. Here is the recipe with onions and carrots. You will definitely need vegetable little, some of the vegetables will be stewed in it, this will significantly improve the taste of adjika. This recipe does not contain garlic.

Ingredients

• 0.8 kg of carrots;
• 0.8 kg of onion;
• 3 kg of tomatoes;
• 400 g hot pepper;
• 1.5 kg of sweet pepper;
• 300 ml of oil;
• 80 g of salt;
• 90 g sugar.

Step by step recipe

Peel all onions and twist through a meat grinder. It is advisable to insert a grate with large holes into the device. Pour vegetable oil into the pan, send the onion, cook over a silt fire for about five minutes.

We clean or simply wash the carrots well, also cut into pieces, twist. Pour over to the onion. We cook vegetables for ten minutes.

We cut the Bulgarian and hot peppers into pieces, send them to the meat grinder, pour over the onions and carrots. Grind tomatoes, pour next. Boil spicy adjika for 45 minutes.

We fill the workpiece with salt, add sugar, it is advisable to try adjika after that. Pour into jars while the sauce is still hot. Roll up and turn upside down.

If there are not enough carrots, then you can take more onions or vice versa, but in general it is recommended to stick to the indicated amount so that you do not have to recalculate the amount of spices.

Option 4: Adjika spicy for the winter with horseradish

Another recipe for mixed adjika with tomatoes and peppers, but with the addition of horseradish. This blank does not need to be cooked, so it also applies to quick options. We choose vegetables that are fresh, ripe, but not overripe, wash them thoroughly, be sure to dry or wipe them.

Ingredients

• 3 kg of tomatoes;
• 1.5 kg of pepper;
• 230 g of garlic;
• 20 ml essence;
• 150 g horseradish;
• 5-7 chili;
• 120 g of salt;
• 150 g sugar.

Step by step recipe

To grind vegetables for such adjika, it is best to use a meat grinder. Only it gives small pieces, the combine does not fit. We cut the washed vegetables into pieces that will easily pass into the hole, drive them away.

We clean all the garlic and also send it next, you can twist the splice into a total mass. We take a pan or basin, a bucket in which all the ingredients will fit.

The hardest part of this recipe is the twisting of the horseradish. We take only fresh roots, it is difficult to work with dry ones. We clean and cut with a knife. Since the root is hard, you need to crumble it into small pieces. We twist them last. It is advisable to do this in a ventilated area so that it does not irritate the eyes too much.

Combine the horseradish with the rest of the ingredients. Add salt and sugar, mix well. At the very end, for reliability, add a little vinegar. Without it, you can also cook if you do not plan to store the workpiece for more than three months. If the tomatoes are fleshy and sweet, then sugar can not be added to them, we make adjika without it.

It remains only to pour spicy adjika into jars. It is already ready to use, but it will also stand wonderfully until spring. We take a tight lid, it can be screwed, air should not pass.

It is very convenient to keep such adjika in plastic bottles, they easily fit in the door shelf of the refrigerator. Just wash and dry the container first.

Option 5: Adjika spicy for the winter with apples

A very tasty and fragrant sauce that can be prepared with any apples, but it is better to choose sweet and sour varieties. In addition to fruits, pods of fresh or dried hot peppers are a must. The recipe is based on tomatoes and bell peppers. For this adjika, you need a saucepan, since the preparation requires cooking on the stove.

Ingredients

• 2.2 kg of ripe tomatoes;
• 1.4 kg of pepper;
• 80 g of garlic;
• 0.15 l of oil;
• kilogram of apples;
• 1 tsp coriander;
• 90 g of sugar;
• 55 g salt;
• 0.2 st. vinegar 3%;
• 7 chili pods.

How to cook

Rinse tomatoes, peppers and apples. Tomatoes and pepper pulp are twisted through a meat grinder. We put them on the stove, start cooking, while you can do other ingredients.

While we are peeling the apples, cut them into pieces that are convenient for scrolling, and simply cut the hot pepper into several pieces. We drive all this through a meat grinder, after which we send it to a pan with a boiled base. We cook adjika for exactly an hour on a small fire.

There is time to prepare sugar with salt, as well as peel the garlic. It can also be twisted or simply rubbed, driven through the press.

Ten minutes before the end of cooking, we pour garlic with sugar and salt, pour oil. For preparations, unrefined products are used. Mix, boil together.

Pour the bite, after which we take a dry and clean ladle, stir and immediately collect spicy adjika, put it in jars, put a seaming lid on each. We cork with a special key (machines). The jar must be turned over immediately. Set aside until completely cool.

Boiling tomatoes usually form a foam, which is desirable to remove. Also, the tomato mass often rises, so we take a large pan with a margin of free space.

Many dishes are hard to imagine without spices. Sauces, gravies, dressings give them an extra taste, aroma and make food more appetizing. There are spices in any national cuisine. The Uighurs cannot imagine food without Lozijan, in Russian cuisine Cobra or Ogonyok is in demand, in the Caucasus adjika is served with many dishes.

In fact, all these seasonings are similar. The main place in them is given to red hot pepper. And the rest of the ingredients are added based on national traditions and taste preferences.

Adjika is a mix of hot pepper, red pepper, garlic and salt with the addition of herbs popular in the Caucasus. Most often it is cilantro (coriander), hops-suneli, ucho-suneli (fenugreek).

Real adjika has a thick consistency in the form of a paste. Its color varies from red to green. It all depends on the color of the pepper, as well as those spices that were added during the cooking process.

Tomatoes are not added to classic adjika. But over time, adjika has undergone changes, and the housewives began to cook it the way they like best. This is how adjika with tomatoes appeared, which many successfully harvest for the winter.

Adjika from tomatoes for the winter: the subtleties of cooking

• In addition to tomatoes, other components can be added to adjika: carrots, onions, apples, herbs. But the main place is given to hot pepper and garlic, since adjika should be not only spicy, but also spicy. Therefore, when selecting ingredients, the ratio of pepper and other vegetables is taken into account.
• Adjika is prepared in the form of a thick puree or paste. To do this, all the ingredients are ground in a blender or in a meat grinder. To get high-quality adjika, they take only ripe vegetables. They may be slightly dented or broken, but must not show signs of deterioration or disease, otherwise this may adversely affect the storage of canned products.
• Adjika can be made both very spicy and less burning. Therefore, when choosing a recipe, pay attention to the amount of hot pepper and, if desired, reduce it.
• Adjika can be raw or boiled. Put a sufficient amount of salt and garlic in the raw. It must be kept in the refrigerator. For raw adjika, it is better to use a small container so that the seasoning in an open jar comes into contact with air as little as possible, which can cause it to sour.
• Boiled adjika is packaged in hot glass jars and immediately hermetically sealed. These preserves can be stored at room temperature.

Adjika from tomatoes for the winter, boiled

Ingredients:

• tomatoes - 1 kg;
• Bulgarian pepper - 1.5 kg;
• hot pepper - 4 pcs. (or to taste);
• vegetable oil - 50 ml;
• vinegar 9 percent - 1 tbsp. l.;
• garlic - 300 g;
• sugar - 1 tbsp. l.;
• salt - 1 tbsp. l.

Cooking method

• Prepare sterile jars with lids.
• Wash ripe tomatoes. Place them in a bowl and cover with boiling water. After 2 minutes, cool in cold water, remove the skin from them. Cut in half, cut out the stems.
• Wash the Bulgarian and hot peppers, cut in half, remove the stalks and seeds.
• Disassemble the garlic into cloves, peel, rinse with cold water.
• Peppers, tomatoes and garlic twist through a meat grinder.
• Pour the vegetable mass into a saucepan, put on fire, bring to a boil. Add salt, oil and vinegar. Simmer over moderate heat for 1.5 hours.
• Grind the garlic in a blender or run it through a food press. Connect with adjika. Simmer another 10 minutes. Take a sample, add more salt if needed.
• When hot, place adjika in jars, seal tightly with sterile lids. Turn upside down, wrap with a blanket. Leave adjika to cool completely.

Note: you can cook adjika a little differently. First, twist the tomatoes in a meat grinder, pour the tomato mass into a saucepan, put on moderate heat and simmer for 20 minutes. Then chop the pepper and garlic in a meat grinder, add to the tomato mass. Then cook according to the recipe. But in this case, the cooking time of adjika can be slightly reduced.

Adjika from tomatoes with apples for the winter, boiled

Ingredients:

• tomatoes - 1.5 kg;
• Bulgarian pepper - 1.5 kg;
• hot pepper - 3 pcs.;
• carrots - 0.5 kg;
• sour apples - 0.5 kg;
• garlic - 3 heads;
• vegetable oil - 100 ml;
• salt - 2 tbsp. l.;
• vinegar 9 percent - 50 ml.

Cooking method

• Prepare sterile jars in advance.
• Start processing vegetables. Wash the tomatoes, cut in half, remove the stalks.
• Wash the pepper, cut the stalk with part of the pulp. Cut each fruit in half, remove the seeds and membranes.
• Wash the apples, cut into four parts, cut out the seed chambers.
• Peel the garlic, rinse with cold water.
• Peel the carrots, wash, cut into small pieces.
• Bulgarian pepper, tomatoes, carrots and apples twist through a meat grinder. Pour the vegetable mixture into a wide saucepan, put on moderate heat, bring to a boil and cook for 50-60 minutes. Stir occasionally to keep the puree from sticking to the bottom.
• Separately grind hot pepper and garlic in a meat grinder. Add to the rest of the mixture. Immediately put salt, pour oil. Stir. Simmer on low heat for another 20-30 minutes. If the adjika turned out to be not as thick as you would like, extend the cooking time a little. 5 minutes before the end of the stew, pour in the vinegar.
• When hot, place adjika in dry, heated jars. Seal tightly with sterile lids. Turn the jars upside down, wrap well. In this form, leave until completely cooled.

Adjika from tomatoes for the winter with eggplant, boiled

Ingredients:

• tomatoes - 1 kg;
• hot red pepper - 3 pcs.;
• eggplant - 0.5 kg;
• Bulgarian pepper - 0.5 kg;
• garlic - 2 heads;
• salt - 1.5 tbsp. l.;
• sugar - 1 tbsp. l.;
• vinegar - 40 m;
• vegetable oil - 100 ml.

Cooking method

• Prepare sterile jars with lids for adjika in advance.
• Wash ripe tomatoes, cut the stalks.
• Cut off the stems of the eggplants. Wash the fruits, cut off the skin from them. Cut into wide circles. If there are seeds, sprinkle eggplants with salt and leave for half an hour under oppression. During this time, juice will stand out. Rinse eggplant in cold water, squeeze. The seeds will come out along with the juice.
• Peel the garlic from the husk, rinse with cold water.
• Wash the bell peppers and hot peppers, cut the stalks, cut each fruit in half and remove the seeds.
• Grind vegetables in a meat grinder. Pour the puree into a wide saucepan. Bring to a boil over moderate heat, add salt, sugar and butter. Cook at a low boil for 50-60 minutes. To prevent the mass from burning, it must be periodically stirred. 5 minutes before cooking, pour in the vinegar.
• Pack the finished adjika in dry jars and seal tightly with lids.
• Turn them upside down, wrap them in a blanket. Wait until it cools down completely.

Adjika from tomatoes for the winter spicy, without cooking

Ingredients:

• tomatoes - 1 kg;
• hot red pepper - 0.4 kg;
• garlic - 0.5 kg;
• green basil, cilantro, parsley - in a small bunch;
• suneli hops - 2 tsp;
• salt - 1.5 tbsp. l.;
• vinegar 9 percent - 50 ml.

Cooking method

• Since all vegetables are not pre-cooked, they need to be selected more carefully. Only ripe tomatoes with no signs of spoilage are suitable. Wash them, cut in half, cut the stalks.
• Wash hot peppers, cut in half, cut the stalks, peel the seeds. Before processing the pepper, be sure to put on disposable rubber gloves, otherwise the hot juice will eat into the skin and you will feel its sharpness for a long time.
• Disassemble the garlic into cloves, peel, wash in cold water.
• Sort the basil, cilantro and parsley, remove wilted and rotten stems, wash thoroughly in several waters. Lay out on a towel to dry slightly.
• Grind vegetables and herbs in a meat grinder. Add suneli hops, salt, vinegar to them. Mix thoroughly.
• Pour into clean, dry small jars. Close tightly with tin screw caps. Refrigerate or put in a cold cellar.

Adjika from tomatoes with bell pepper for the winter, without cooking

Ingredients:

• tomatoes - 1 kg;
• bell pepper - 0.5 kg;
• chili pepper - 3 pcs.;
• garlic - 0.2 kg;
• salt - 1 tbsp. l.

Cooking method

• Prepare jars of small volume, wash thoroughly, dry, turning over on a towel.
• Wash ripe fleshy tomatoes, remove the stalks. Pour boiling water over the tomatoes and leave for 2-3 minutes. Then rinse with cold water, remove the skin.
• Wash the pepper, cut in half, remove the seeds. But if you want to get a very spicy adjika, you can leave the seeds.
• Peel the garlic, wash in cold water.
• Grind all vegetables in a meat grinder. Add salt. Mix well.
• Arrange adjika in jars, close with screw caps. Remove to refrigerator.

Adjika from tomatoes with ground paprika for the winter, without cooking

Ingredients:

• tomatoes - 1 kg;
• ground paprika - 3 tsp;
• hot red pepper - 3 pods;
• garlic - 0.2 kg;
• cilantro - 1 bunch;
• suneli hops, coriander, turmeric, zira - 1 tsp each;
• vegetable oil - 50 ml (optional);
• salt - 2 tbsp. l.

Cooking method

• Wash the tomatoes, cut in half, cut the stems.
• Wash the pepper, cut off the stalks, remove the seeds.
• Peel the garlic, rinse in water.
• Pour spicy spices with boiled water to make a slurry, and leave to swell.
• Sort cilantro, remove yellowed or rotten branches, wash in plenty of cold water. Lay out on a towel and dry.
• Grind vegetables and herbs in a meat grinder. Add salt, oil (optional) and spices. Mix well.
• Place in clean, dry small jars, close tightly with screw caps. Remove to refrigerator.

Note to the owner

There are many recipes for making adjika. You can change the amount of ingredients to your liking. The main thing is that the adjika contains hot pepper, garlic and salt. You can add both fresh herbs and ground spices to adjika.

Store adjika in a dark, cold place - in a refrigerator or cellar. Adjika, hermetically sealed with tin lids, can be stored in a dark place at room temperature, for example, in a closet.

Adjika boiled for the winter is a spicy and spicy snack. The name is borrowed from the Abkhaz, who call it a pepper and spice sauce without the addition of tomatoes. They grind hot and bell peppers and flavor the mass with seasonings. Georgians, on the contrary, cannot imagine adjika without fresh tomatoes and bell peppers, and a Russian person loves to experiment and adds vegetables and even fruits to this dish.

Cooking technology of boiled adjika

There are two main types of cooking adjika: boiled and raw. The first can be stored for a long time in cellars and pantries, and the second can only be kept by cold. That is why the recipe for boiled adjika is more popular. You can make blanks for the whole winter and spring. A step-by-step recipe for spicy sauce can be viewed in the video:

If you want to make this spicy appetizer more spicy, add more hot pepper, garlic and horseradish to it. Acidity is regulated by sugar, lemon juice or vinegar.

Important! Additional ingredients for adjika should be chosen according to your preferences. Remember that apples will add sweetness, and eggplant savory notes.

The best recipes for boiled adjika for the winter

The spice of the dish depends on the concentration of the components. Adjika can even be green if it is prepared on the basis of green tomatoes. Be sure to add more spices and herbs to adjika. Mint and basil will add more flavor to the appetizer, while cilantro will add spice. The best recipes for boiled adjika for the winter using tomatoes and bell peppers do not require special skills.

Boiled adjika for the winter from tomatoes

It is worth starting with the classic recipe for boiled adjika. It is prepared without the addition of vinegar and goes well with barbecue and fish. Ingredients:

• tomatoes - 2 kg;
• sweet pepper - 1 kg;
• hot pepper - 3 pcs;
• onions - 500 g;
• lemon juice - 2 tbsp. l;
• oil - 200 ml;
• seasonings.

Cooking:

1. You need to prepare peppers and onions. Scald the tomatoes with boiling water so that the skin can be easily removed.
2. Grind all ingredients. Then add oil, lemon juice and spices to taste.
3. Boil the resulting mass over low heat for 30 minutes, then distribute among jars.

For boiled adjika for the winter, a small container is more suitable. After opening the jar, the product quickly loses its aroma, and small containers will allow the snack not to stagnate in the refrigerator for a long time. Some housewives prefer to fry onions before chopping. This method will add calories to adjika.

Boiled adjika with garlic

Boiled adjika for the winter with the addition of garlic is an amateur dish, but garlic stimulates the body's protective functions in case of a cold, which is most welcome in the winter. Ingredients:

• tomatoes - 2 kg;
• sweet pepper - 1 kg;
• hot pepper - 4 pcs;
• garlic - 250 g;
• oil - 200 g;
• vinegar - 100 g;
• seasonings.

Cooking:

1. Boiled adjika from tomato and garlic requires additional preparation of ingredients: peppers need to be peeled and soaked in water for an hour, and tomatoes should be freed from the skin with boiling water.
2. After processing, the products must be crushed. Pour in vinegar and oil.
3. Add seasonings and simmer for 45 minutes. Only after cooking, add chopped garlic and spices to the mass to taste.

For beauty, some housewives add boiled carrots. It needs to be cut into larger cubes so that it stands out.

Acute adjika

Experienced housewives often add horseradish to boiled adjika for the winter in addition to garlic and hot peppers. To spice up the dish, basil will be appropriate. Vinegar is best replaced with lemon juice. Ingredients:

• tomatoes - 2 kg;
• sweet pepper - 1 kg;
• garlic - 100 g;
• chili pepper - 3 pcs;
• lemon juice - 100 g;
• seasonings.

Cooking:

1. You need to clean and chop the vegetables. Boil them for at least 25 minutes.
2. Finish off the granulated sugar, salt, spices and cook for another 20 minutes.
3. At the end, you need to add chopped garlic and spices to taste.

Jars for savory snacks should be thoroughly washed and sterilized. Store the sauce in a cool place for storage. Direct sunlight should not penetrate the room, then adjika will be stored for a long time and will not lose its properties.

apple adjika

Boiled apple adjika for the winter is an original dish that will appeal to all family members. It is not very spicy and is ideal with pasta, sausages and potatoes. Ingredients:

• tomatoes - 2 kg;
• sweet pepper - 1 kg;
• red apples - 1 kg;
• carrots - 500 g;
• garlic - 100 g;
• chili pepper - 2 pcs;
• oil - 200 g;
• seasonings.

Cooking:

1. Tomatoes need to be scalded with boiling water and the skin removed. Remove the stalk and seeds from the pepper, and the core from the apple.
2. Chop all vegetables.
3. Add oil, spices to the resulting mass and cook over low heat for 2 hours.

The sauce must be poured hot. This will reduce the risk of the can exploding. After spilling, it is better to put the container with the lid down, and cover it with a blanket on top. After 8 hours, when the sauce has completely cooled, put it in the cellar.

From zucchini

Zucchini is a versatile vegetable that they try to add to any snacks. They will make the consistency of boiled adjika more tender and not so spicy. Such a product can be eaten in its pure form. Ingredients:

• tomatoes - 1 kg;
• young zucchini - 2 kg;
• carrots - 500 g;
• red pepper - 500 g;
• garlic - 100 g;
• hot pepper - 2 pcs;
• seasonings.

Cooking:

1. Wash and clean all vegetables thoroughly. Zucchini have a soft skin, and if they are young, you can leave it on.
2. Grind all ingredients. Add oil and cook the resulting mass for 40 minutes.
3. At the end, pass the garlic through a garlic press and let the sauce brew for 15 minutes.

Advice! If there is no garlic press, this is not critical, you can chop with a knife.

from eggplant

Eggplant is a spicy vegetable. He will make boiled adjika for the winter an essential dish of every table. By adding eggplant to a hot sauce, you get not just an appetizer, but a fragrant dressing for dishes. Ingredients:

• tomatoes - 1 kg;
• young eggplant - 1 kg;
• red pepper - 500 g;
• onions - 100 g;
• garlic - 100 g;
• chili pepper - 1 pc;
• oil - 200 g;
• lemon juice - 100 g;
• seasonings.

Cooking:

1. Eggplants need to be peeled. It is coarse, and this will affect the consistency of the sauce. The remaining vegetables must be processed according to the standard scheme, then chopped.
2. Add spices, lemon juice and oil to the resulting mass. Boil for an hour.
3. At the end, add chopped garlic, mix the sauce and distribute into jars.

Eggplant adjika is distinguished not only by its delicious aroma, but also by its interesting color. It is ideal for meat delicacies.

From beets

Beets normalize bowel function. One spoonful of beetroot adjika per day will provide an excellent metabolism. Beetroot adjika is not very spicy, but fragrant and spicy. Ingredients:

• tomatoes - 1 kg;
• red beets - 1 kg;
• garlic - 100 g;
• chili pepper - 2 pcs;
• lemon juice - 100 g;
• seasonings.

Cooking:

1. You need to clean the vegetables and cut into small pieces.
2. Before cooking, add spices, oil, nuts and lemon juice.
3. Boil for 2 hours, and only at the end put chopped garlic.

The ingredients take so long to cook because of the beets. It should become soft and tender. Experienced housewives add cilantro to this beetroot sauce, it will add originality to the taste.

Red Pepper with Nuts

Boiled adjika for the winter with walnuts is prepared in small quantities. This sauce is added to dishes for piquancy. Ingredients:

• red pepper - 500 g;
• chili pepper - 500 g;
• pure walnut - 100 g;
• salt - 3 tbsp. l;
• dried parsley and cilantro 2 g each;
• garlic - 100 g.

Cooking:

1. Clean and chop vegetables. Add spices and dried herbs. If the pepper gave a lot of juice - you need to drain.
2. Grind the mixture with a blender to get a homogeneous mass.
3. Send the vegetable mass to the stove and bring to a boil.

The mass must be allowed to brew for three days in a dark place. Only after that, decompose into small jars. You can store it in the refrigerator or in a cool place.

With horseradish

Horseradish makes boiled adjika an unusual snack for the winter. If you add a large amount of chili, then one teaspoon will be enough to make any dish spicy.

Ingredients:

• tomatoes - 1 kg;
• green pepper - 500 g;
• horseradish - 500 g;
• hot pepper - 2 pcs;
• garlic - 3 cloves;
• seasonings.

Cooking:

1. All vegetables must be thoroughly washed, cut and chopped.
2. Cook the ingredients in a saucepan for 30 minutes.
3. Add minced garlic.

For spice, you can add a little coriander and basil.

with carrots

Due to carrots, any boiled adjika for the winter will turn out to be bright orange. It will not be spicy, but fragrant.

Ingredients:

• tomatoes - 1 kg;
• young carrots - 1 kg;
• sweet apples - 1 kg;
• red pepper - 1 kg;
• garlic - 100 g;
• lemon juice - 100 g;
• seasonings.

Cooking:

1. All components must be cleaned and ground.
2. Combine the ingredients in a saucepan and place on the stove. Cook for 45 minutes over low heat.
3. When the mass has cooled, add spices and lemon juice.

Lay out on banks only after their sterilization. This sauce can be used to season soups and other dishes.

Terms and conditions of storage

Jars must be sterilized before the sauce is ready, and distributed hot in containers. Store only in a cool place, protected from sunlight. The average shelf life is 5 months, but many housewives store adjika for a year, without losing their taste properties. The main situations when products can deteriorate:

1. Unboiled water enters.
2. Poorly peeled vegetables.
3. Unsterilized container.
4. Leaky lid.
5. Storage conditions violated.

Important! When preparing the sauce, you need to mix the ingredients in the pan only with a wooden spoon, the steel may oxidize.

Conclusion

Adjika boiled for the winter is tastier when the tongue feels grains of individual ingredients. Don't cut vegetables too finely. It is better to grind all the ingredients with a knife, then the structure of the mass will be preserved. You need to cook this appetizer with gloves, because hot pepper can remain on your hands and injure your skin.

Seasoning from tomatoes, hot peppers and garlic has long been used by culinary specialists from different countries. Thanks to the spicy sauce, meat and fish dishes acquire a deeper, more expressive taste.

Without cooking

Adjika is an amazing seasoning. It can be stored both raw and boiled, and heat treatment does not affect the taste. Of course, the seasoning without cooking is rich in a large number of vitamins and trace elements, although the shelf life is reduced in comparison with the boiled product.

The main property of hot sauce is the ability to excite the appetite. Therefore, for people who are on a diet, this product will not be useful in losing weight. Despite the presence of burning ingredients that stimulate digestion and low calorie content (59 kcal per 100g), such a supplement will force you to consume more food than is required to satisfy hunger.

Raw adjika classic

Strictly speaking, the original classic adjika did not include tomatoes at all: the Caucasian seasoning included red pepper grated with herbs. But as the sauce spread across countries and continents, the main version began to look exactly as described in our recipe.

Ingredients:

• red tomatoes - 1.5 kg;
• garlic - 200 g;
• hot pepper - 3 small or 2 medium pieces;
• bell pepper - 2 red copies;
• turnip - 2 large onions;
• vegetable oil - 70 ml;
• 9% vinegar - 60 ml;
• salt - 25 g.

We select ripe red tomatoes, wash and remove the dense core. Clean peppers are cleaned from seeds. Cut the peeled onion into pieces so that it can easily pass into the meat grinder. We remove dry scales with a share of garlic. We send prepared vegetables to the electric meat grinder.

Mix the crushed products thoroughly with your hands or a wooden spoon, pour in the oil, salt and season with vinegar. Mix all the ingredients of the sauce again. The product is ready for use and storage. The mixture is laid out in sterilized glass jars and kept under a polyethylene lid in a refrigerator.

Adjika is an excellent means of preventing colds. The product contains vitamins such as PP, A, C, vitamins of group B. Minerals include iodine, potassium, phosphorus, calcium, copper, chlorine and 9 more elements. This composition provides the body's resistance to viruses and generally strengthens its protective functions.

Raw adjika with horseradish

One of the most popular and simple recipes for making adjika includes only 4 products: tomatoes, garlic lobes, horseradish root and salt. The simplicity of the dish also lies in the fact that the sauce does not require additional heat treatment.

Ingredients:

• ripe tomatoes - 1.5 kg;
• horseradish - 100 g of root;
• garlic - 6 shares;
• salt - 20 g.

Wash the tomatoes under running water. We scald with boiling water and remove the skin bursting from high temperature. Remove the hard core. We clean the horseradish roots from dark spots, scrape off the outer layer with a knife until white. We put both products on a napkin so that excess moisture is gone.

We clean the garlic from dry protective layers, rinse in running water. Grinding the components of the recipe is recommended only in meat grinders (mechanical or electric): some blenders may not be able to cope with hard horseradish roots. We salt the vegetables after they have passed through the grate of the meat grinder. Stir the resulting solution until the salt is completely dissolved.

We lay out the sauce in dry, chilled jars that have been sterilized. Store on the top shelf of the refrigerator.

Horseradish roots are best cooked just before mixing with the rest of the vegetables. The cleaned parts in the open air quickly wind out, the root itself fades. To prevent this from happening, before grinding, the prepared ingredient should be dipped in ice water.

Georgian raw

The Georgian additive is sent to meat and fish dishes both at the stage of their creation and at the moment of readiness. The highlight of the sauce is the presence of herbs that grow in abundance in the Caucasus and are used in the national Georgian cuisine.

Ingredients:

• red tomatoes - 2 kg;
• bell pepper - 3 red pcs.;
• hot pepper - 2 pods;
• garlic - 4 heads;
• dried cilantro - 10 g;
• hops-suneli - 1 package;
• salt - 25 g.

Pods of bitter pepper are washed and dried for 10 hours on a towel. After this time, we remove the stalks and seeds from each. We do the same with fresh sweet pepper: clean and cut in half. We break the heads of garlic into slices, peel them and rinse them in water. We wash the tomatoes in water, scald with boiling water and remove the skin.

Grind peppers and tomatoes in a blender, finely chop the garlic with a knife. Add dried cilantro, suneli hops and salt. We mix all products. To prevent your hands from burning with bitter pepper, you can work with gloves. The shelf life of such a seasoning is four, maximum four and a half months in the refrigerator.

Georgian adjika has a huge number of options. Many of them are created on the basis of wine vinegar. Separately, it is worth mentioning the green Georgian adjika, which includes only herbs and green pepper pods. Unlike the Abkhaz variety, walnuts are never found here.

With cooking

Boiled adjika is ready for use for a whole year if it is heat treated at the time of preparation. The sharpness of such a seasoning does not depend on the cooking time, but on the amount of hot pepper in the product.

Adjika is not the safest product. Its piquancy and pungency do not have the best effect on the health of people with stomach problems. Any form of gastritis instantly reacts to seasoning. A meat or fish supplement should not be consumed during periods of liver or kidney failure. Children under 13 and pregnant women are also at risk.

Boiled adjika for the winter

The option with cooking, in the first place, is suitable for residents of city apartments. Where there is no cool cellar, and the refrigerator is occupied by pots and store delicacies, boiled winter preparations can be stored in an ordinary closet.

Ingredients:

• ripe tomatoes - 2 kg;
• garlic - 300 g;
• bell pepper - 1 kg;
• hot pepper - 3 pods;
• vegetable oil - 100 ml;
• parsley - 50 g;
• dill greens - 50 g;
• salt - 15 g;
• sugar - 10 g.

We wash vegetables. We remove the core from tomatoes, and seeds from peppers. We send both to the blender, grind. Cook over low heat for 50-60 minutes.

Grind the peeled garlic and hot pepper. Add finely chopped herbs to this mixture. After an hour of boiling, add the hot mixture to the tomatoes and bell pepper. Pour in the oil, salt and add sugar. The resulting solution languishes over low heat for half an hour.

We sterilize glass jars and, without letting them cool, fill them with freshly prepared adjika. We cork with tin lids, turn over, cover with a blanket or blanket until completely cooled.

Not every variety of tomatoes is suitable for making the sauce. To make the consistency thick, rich, the choice should be stopped on fleshy, low-water specimens. Most often, housewives choose the Slivka variety for cooking adjika. But besides this variety, Pink Flamingo, President, Dar Zavolzhya, Big Beef are suitable for seasoning. They are characterized by a high content of sugars, a delicate skin that can not be removed, and poor filling with small seeds.

with carrots

Oddly enough, hot sauce, which includes root vegetables, also refers to adjika. Housewives are experimenting with different products - turnips and beets, celery root and carrots. The bright orange carrot remains the most popular part of these types of blanks.

Ingredients:

• tomatoes - 1.5 kg;
• garlic - 7 shares;
• Bulgarian pepper - 4 pcs.;
• hot pepper - 1 pod;
• turnip - 2 small or 1 large;
• carrots - 2 medium;
• vegetable oil - 150 ml;
• vinegar (9%) - 30 ml;
• salt - 15 g;
• granulated sugar - 50 g.

We prepare clean vegetables for heat treatment: remove the stalks and core from tomatoes and peppers, clean the garlic and carrots. Grind dense ingredients in a food processor. Boil chopped vegetables over low heat for half an hour. In order not to burn, do not forget to stir with a wooden spatula.

After 30 minutes, salt, add oil and add granulated sugar. Bring the mixture to a boil and simmer an additional 5 minutes. We pour the resulting product into disinfected jars, roll it up with lids, turn it over and wrap it with heat until it cools completely.

A spicy mixture of spices and vegetables, at first glance, does not require special knowledge. However, there are nuances that will help make the taste more delicate or, conversely, tart, allowing the spices to reveal the aroma brighter, and increase the shelf life of the product.

1. Adjika is prepared from ripe vegetables without signs of disease or harmful insects. The presence of damaged specimens can provoke premature souring of the product.
2. Insufficient amount of salt, garlic and horseradish roots, which are natural preservatives, can also cause "floated" adjika.
3. Sauce storage containers must be perfectly clean. It can be disinfected by steaming over boiling water, high temperature in an oven, or using an electric field in a microwave oven.
4. Raw adjika is stored exclusively in cool places: a refrigerator or a cellar. Vitamins are stored longer in the dark. If the seasoning was cooked for at least 20 minutes and was sealed hot with a tin lid, it can be stored at room temperature in a dark room.
5. The minimum composition of adjika is tomatoes, peppers, garlic and salt. Spicy herbs (cilantro, dill, fenugreek, celery, basil, marjoram, etc.), as well as vegetables (sweet and hot peppers, carrots, onions) and fruits (apples, plums) help diversify the taste of the seasoning.
6. If the herbs and seeds of the ingredients are roasted in a pan, the essential oils will be released and the mixture will become truly fragrant.
7. Pepper seeds add a special spiciness to the sauce. If the product is made on the basis of green fruits, the taste will be more delicate and less spicy.
8. So that the juice of hot pepper does not irritate the skin of the hands, you should work with the vegetable in disposable gloves.

Conclusion

A mixture of spices and salt, which was originally called adjika, today is a culinary additive of several types. It can be a mixture of salt, dry herbs and red pepper. As a rule, such a filler goes as a component of a marinade for poultry and meat before frying or stewing. It can be a sauce of tomatoes, sweet peppers and garlic, which is served with already prepared dishes. And it can approach salads, including ingredients such as carrots, walnuts and coarsely chopped greens. In any case, whichever recipe is chosen, the seasoning will make the treat tasty and healthy.