Adjika: the best recipes. Adjika for the winter the best adjika recipes from tomato and garlic

25.07.2017 20 850

Adjika recipes for the winter - top 10 delicious!

Not everyone knows that adjika recipes for the winter are prepared in a variety of ways, including without tomatoes, according to the classical scheme, like a raw appetizer, Armenian red pepper, boiled with carrots, horseradish, garlic and even nuts. And to make it easy and simple to cook, read the article with all the tips, tricky tips and photos. We will tell you how to make an unusual treat for the whole family.

A real snack without tomatoes - we reveal the secrets of cooking

Traditional Caucasian adjika does not tolerate tomatoes, because its essence is hot pepper, richly seasoned with garlic. Red or green hot pods are used to create this amazing dressing. Depending on the desired result, the red vegetable gives spice, green - a special piquancy. Adjika goes well with baked, stewed meat, fish, poultry, perfectly harmonizes with many vegetables.

In our understanding, adjika is a seasoning containing a tomato, but a true Caucasian, the maximum that can be allowed for making the sauce is tender plum pulp. So, a real snack without a tomato for the winter is prepared as follows - the sauce is made from two types of pepper with seasonings, so you will need:

• 1.5 kg of Bulgarian pepper (for beauty, you can choose the same color)
• 400 g hot red peppercorns
• 300 g peeled garlic
• 2 tbsp. l. dill and coriander seeds
• 1 tbsp spices hops-suneli
• 45 g salt
• 30 ml 9% vinegar

Cooking is recommended in rubber gloves, so as not to burn the skin of the hands. And so that sharp pods do not provoke a sore throat, the appearance of tears, it is better to open the window and provide good ventilation. Wash, dry the vegetables, clean the seeds from the Bulgarian fruits, remove all the tails, peel the garlic. Scroll all the ingredients through a meat grinder several times, season with salt at the very end. Further according to the recipe, put the mass in a container for cooking, add vinegar and bring to a boil. Never boil! Pour the mixture into prepared jars, roll up. You have a real adjika without tomatoes and garlic for the winter!

Adjika - classic recipe

There is a belief - in the old days, the Abkhaz shepherds added salt to the food of the sheep in order for them to gain weight faster. For lack of freely available salt, they simply stole expensive spice from rich owners.

In turn, the owners flavored the salt with hot pepper, which is not eaten by sheep. The shepherds found another use for the mixture - they added garlic, herbs to it and ate it for themselves.

So there was a real classic adjika, which includes:

• 1 kg hot pepper
• 500 g garlic
• 150 g salt
• 100 g herbs

All components are ground, a very hot, spicy seasoning comes out.

To soften the taste, tomatoes, plums, and other vegetables, such as horseradish, are added. Nothing needs to be cooked. Store the finished product in sterilized tightly closed jars in the refrigerator. One small jar is enough for a long time, be sure to try to prepare for the winter!

Raw adjika for the winter - how to cook?

Raw seasoning differs in the method of preparation and storage. At the initial stages, everything is similar. Preparation of vegetables in any recipe consists of washing, drying, removing tails and seeds.

Further, according to the recipe, the vegetables are chopped in any convenient way. The meat grinder retains a beautiful, rich color, but does not give uniformity to the mass. Bender gives the mass a uniform structure, but the color becomes paler due to the grinding of seeds.

The difference lies in the preparation - all dishes for raw adjika should be washed with soda and boiled, and the vegetables should be thoroughly dried. Raw adjika is brought to a boil for 20 minutes, but do not boil. You can store the sauce only in a dark, cool place - a refrigerator or cellar will do. Greens are added to the dish when serving.

Adjika from red pepper in Armenian - spicy and spicy

For 1 kg of tomatoes, you need 100 g of hot pepper and 200 grams of garlic. Process all the ingredients in a meat grinder, add salt, garlic, hot ground pepper to the tomatoes. Be sure to transfer the mass into an enamel pan and cover with gauze.

Leave the dishes with the contents for 14-15 days in a warm place (but not in the sun) for fermentation. The product must be stirred every day with a wooden spatula. After the specified time, the aromatic seasoning in Armenian will be ready, and the taste of the dish will just lick your fingers! You can start absorption or send for storage in the refrigerator.

It is worth noting that there are a lot of recipes for preparing spicy seasoning for the winter, but everyone differs not only in the number of ingredients, but also in taste! Do not be afraid to try something new, perhaps you will like the unusual adjika recipe the most!

Adjika boiled with carrots - quick and easy

Adjika boiled with carrots is not only delicious, but also a vitamin boom in a gravy boat. Heat-treated carrots enrich the seasoning with vitamin A, in turn, bell peppers are rich in ascorbic acid and iron, and garlic and hot peppers will help you survive the winter without colds and infections. To cook delicious adjika for the winter with carrots, you need:

• 1000 g red bell pepper
• 2000 g juicy tomatoes
• 500 g sweet and sour apples
• 500 g carrots
• 100 g hot pepper
• 200 g garlic
• 250 ml sunflower oil
• salt, pepper (to taste)

We prepare vegetables, as described above, and three carrots on a fine grater. Add spices, oil, put on medium heat for 2.5 hours, stirring constantly so as not to burn. We put the finished mixture into jars and cork with lids. Such adjika with carrots is well stored both in the pantry in a city apartment and in the basement of a private house.

Raw appetizer without tomato - natural fresh taste even in winter!

Raw adjika without tomato retains the color, taste and aroma of natural vegetables, it is especially nice to open such a vitamin jar in winter! So, a simple recipe for adjika without cooking - for 1 kg of hot pepper, 100 g of garlic and 50 g of coriander are taken.

Wash the hot pepper and dry it slightly, remove the seeds (if you want the seasoning to be very hot, then leave the core). Scroll everything in a blender and add salt. Wrap in sterilized small jars and refrigerate for the winter. The product, of course, is very tasty, but it can only be stored in the cold, so a pantry in the apartment is not suitable. Now you know how to cook raw, natural adjika without tomato and without cooking.

Spicy pepper seasoning with horseradish is a great way to harvest

Spicy pepper adjika at home is a real find for housewives. It is quick to prepare, does not require a large assortment of ingredients and is stored for a long time, thanks to salt. It is used for marinades, dressings and preparations for the winter. For the preparation of acute Caucasian adjika, you must:

• 250 g chili pepper
• 50 g garlic
• 15 g salt
• 15 g coriander
• 15 g hops-suneli seasoning
• 25 g horseradish (fresh root)

Rinse hot pepper, garlic, horseradish roots, dry and peel. To adjust the spiciness, pepper seeds can be left or removed. Run coriander, chili peppers, garlic and horseradish through a coffee grinder or grind in a blender until smooth. Mix the mass well and salt.

The product now remains to be placed in a container for storage, put in a cold place (refrigerator, basement). If you plan to store the seasoning in the refrigerator, the amount of salt can be slightly reduced if desired.

Adjika for the winter from tomato and pepper with garlic - a sharp delight

The best simple adjika recipe is obtained from tomato, pepper and garlic. It is with him that it is better to start fantasizing about variations of the sauce. All you need is some food, a saucepan and 20 minutes of free time. Cooking ingredients:

• 150 g hot pepper
• 1 kg bell pepper
• 3 kg tomato
• 500 g garlic
• 50 gr salt
• 50 gr sugar

Vegetables should be washed well in water, cleaned of stalks and seeds (except for hot peppers), chopped and seasoned with spices. Will you use a meat grinder, blender or coffee grinder for these purposes, there is no fundamental difference.

Leave the vegetable mixture overnight, and in the morning, drain the resulting juice and distribute it in sterilized jars. A raw appetizer of tomato, pepper and garlic is sent to the refrigerator or basement. If you have learned how to make this sauce, any kind of it is up to you.

Home cooked - what could be tastier

If raw preparations do not suit you, then you will definitely like homemade adjika, because it needs to be cooked, which means that the probability of safety increases significantly, and it is much easier to place hot-rolled cans in apartment conditions.

By the way, like all other recipes, a proven method that does not explode in jars. The sauce can be adjusted to your desired taste just before seaming by adjusting the amount of spices and vinegar. The result will be an excellent alternative to ketchup, and more useful. So, to cook homemade adjika for the winter, you need to take:

• 1.5 kg tomato
• 400 gr white onion
• 3-4 carrots
• 500 g red fleshy sweet pepper
• 5-6 pieces of hot pepper (take to taste, more or less)
• ½ cup garlic cloves
• ½ cup refined vegetable oil
• 75 gr white wine vinegar
• 1.5 tbsp salt
• 1.5 tbsp Sahara

We clean the vegetables, wash them, remove the seeds from the peppercorns, and leave them in the bitter one, cutting off only the tail. Grind all prepared vegetables in a meat grinder (except garlic) and transfer to a cauldron (enamelled pan), add vegetable oil.

Now the whole mass must be mixed well and put on a slow fire. Cook for 1.5 hours from the moment of boiling, not forgetting to stir so as not to burn. 30 minutes before the end of cooking, add crushed garlic (finely chopped) and salt. If the garlic is added too early, the taste and aroma may fade.

As soon as you turn off the fire, immediately pour in the vinegar, mix thoroughly and arrange in prepared jars and roll up for the winter. Don't forget to turn over and wrap in a warm blanket until cool. Homemade boiled adjika is ready, you can try it!

Abkhaz recipe with nuts

A real Abkhaz aromatic appetizer with nuts will complement meat and fish dishes, it is good to lubricate the bird with it before frying, and it will also complement the shish kebab, serve as a wonderful addition to cutlets, chebureks and even manti.

• 500 g bitter pepper
• 100 g salt
• 100 g peeled walnut kernels
• 1.5 tbsp ground coriander seeds
• small bunch each of fresh cilantro and parsley
• 150 g garlic

According to the recipe, the vegetable must be washed and cleaned of seeds, the greens should be washed and dried. Grind pepper in a meat grinder or use a blender for this. If a lot of juice is formed during grinding, be sure to drain the excess. Walnuts should be fried in a pan until golden brown, sifted from the husk and passed through a meat grinder or finely chopped with a knife.

Mix the ingredients, add salt and ground coriander seeds. We cut the greens and mix into the mass and lastly add the crushed garlic. Cover the pan (basin) with our preparation with gauze or a thin cotton cloth and leave it warm in the kitchen for three days, stirring 2 times a day.

On the fourth day, a delicious sauce with nuts will be ready, it remains to shift into dry, clean containers and put in the refrigerator. To roll up for the winter, bring to a boil (do not boil) and cork with iron lids.

Adjika recipes for the winter are varied, but always simple in execution and amazing in taste, be sure to prepare hot sauce in the summer - you will not regret it! A delicious jar in the kitchen will always come in handy!

How to cook adjika: a lot of adjika recipes for the winter!

I found many more adjika recipes for the winter. Of course, in October it’s already too late to cook it, and yet, whoever still has tomatoes, it’s quite possible! Adjika is very useful for the body, especially during autumn and spring colds.

Adjika classic

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 is a 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 garlic

3/4 cup salt, grind #0

0.5 cup mixture: coriander, suneli hops, dill seeds

Latex gloves

Let's make small adjustments to the recipe, which will make adjika less pungent and usable. Namely, we will replace most of the hot peppers with sweet ones - paprika. Let's say 800 g of paprika and 200 g of hot pepper.

We cut off the stalks from the pods, shake out the seeds - and grind them 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.

Adjika with tomatoes

Recipe number 1 - cold

3 kg tomatoes

1 kg sweet pepper

0.5 kg garlic

150 g hot pepper

0.5 cup salt

3 art. l. Sahara

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.

Recipe number 2 - hot

3 kg tomatoes

2 kg sweet pepper

300 g garlic

150 g hot pepper

0.5 cup sugar

0.5 cup 9% vinegar

1 cup sunflower oil

0.5 cup salt

400 g fresh herbs - cilantro, dill, celery

To taste - coriander, suneli hops, walnut

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 - adjika 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. The last recipe often uses apples, carrots, horseradish, eggplant.

Recipe number 3:

2.5 kg of tomato, 500 grams of carrots, 500 grams of sour apples, 500 grams of bell pepper, turn in a meat grinder, add 250 grams of vegetable oil. Boil the resulting mass

On low heat for 2 hours. Add 100 grams of minced garlic, 1-2 pods (depending on the size and your taste) of hot pepper without grains, 250 grams of 9% vinegar, 2 tablespoons of salt, 100 grams of sugar. Mix everything thoroughly, bring

Bring to a boil and place hot in jars. Roll up.

Recipe number 4:

2 kg of tomato, 0.5 kg of carrots, 7 pieces of bell pepper, 2 small bitter peppers without seeds, 3 pieces of Antonovka.

Turn everything through a meat grinder, add 100 grams of vegetable oil, 100 grams of granulated sugar, cook for 1 hour. 20 minutes before the end of cooking, add 3 heads of peeled garlic, 3 tablespoons of topless salt, 100 grams of 9% vinegar. Hot close in jars.

Recipe number 5:

Paprika - 1 kg.

Tomatoes - 2.5 kg,

Garlic - 250 gr.,

Hot pepper - 250 gr.,

Horseradish - 250 gr.,

Salt - 0.5 cups,

Sugar - 1 cup

Vinegar - 1 glass.

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.

Recipe number 6:

Ingredients for 2.5 liters of finished adjika:

Ripe red tomatoes 2.5 kg.

Sweet and sour apples 500 gr.

Sweet bell pepper 500 gr.

Carrot 500 gr.

Dill greens 50 gr. (optional)

Parsley greens 50 gr. (optional)

Garlic peeled 120 gr.

Red hot pepper 75 gr.

Vegetable oil 250 gr.

Vinegar 9% 2 tbsp

Black pepper

Cooking process:

Peel apples, peppers, cut into slices.

Cut the tomatoes into 6 pieces.

Peel the carrots and cut into small pieces so that they are placed in a meat grinder.

Pass all components except parsley and dill) through a meat grinder.

Add vegetable oil to the vegetable mass, 2 tbsp. tablespoons of vinegar, black pepper, salt to taste.

Pour the resulting mass into an enamel saucepan and cook for 2 hours over low heat, stirring occasionally.

At the end of cooking, add finely chopped greens.

Pour Adjika into sterilized jars.

Sterilize jars with adjika for 20 minutes.

Close the jars with lids (roll up).

Recipe number 7 (pepper adjika, without tomatoes):

Ingredients:

Sweet bell pepper 2 kg.

Garlic 200 gr.

Red hot pepper 150 gr.

Salt 2 tbsp

Sugar 8 tbsp

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.

Recipe number 8:

2.5 kg tomato

2 kg pepper

1 kg carrots

1 kg apples of the Antonovka variety or others with a sour taste

1 tbsp sugar

1 tbsp vegetable oil

1 tbsp peeled garlic cloves

1 tbsp salt

50 gr. vinegar

1-2 hot peppers

Peel and twist all vegetables and fruits in a meat grinder. Mix everything in a large saucepan, simmer for 1 hour, stirring occasionally. Squeeze the garlic through a press, or grate it on a fine grater. Then add garlic, oil, sugar, salt, simmer for another 5 minutes, then add vinegar and turn off. Arrange hot adjika in sterilized jars, roll up and put, turning over, under a blanket until cool.

Recipe number 9:

5 kg. tomatoes, 1 kg. carrots, 1 kg. sweet pepper, 1 kg. apples, 7 pods of hot red pepper, 250 g of garlic, 0.5 l. sunflower oil, salt.

Pass tomatoes, carrots, apples, sweet and hot peppers through a meat grinder, mix and cook for about 2.5 hours. Then add finely chopped garlic, sunflower oil, salt to taste and cook for another 10 minutes. Transfer the finished adjika to prepared jars and roll up.

Adjika in Kiev

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. tablespoons 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).

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 the desired consistency. Pour hot adjika into sterilized jars. Roll up jars and seal them. Ready!

Georgian adjika

ADJIKA RED GEORGIAN, recipe No. 1

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

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.

ADJIKA GEORGIAN, recipe No. 2

2 parts suneli hops, 2 parts red pepper, 1 part garlic, 1 part coriander (ground cilantro seeds), 1 part dill.

Pass pepper and garlic through a meat grinder. Add spices to them. You can also add finely crushed nuts. Sprinkle the mixture with coarse salt and pour in wine vinegar with a strength of 3-4% to get a wet, thick paste, well suited for long-term storage in tightly sealed glass or ceramic dishes.

Slightly boiled chicken is coated inside and out with this adjika and put in the oven until cooked.

ADJIKA GEORGIAN, recipe No. 3

Pass red pepper (it should be more than half of the whole mixture) through a meat grinder. Add dry cilantro, suneli hops, you can also Imeretian saffron. For the best taste, finely ground walnuts are suitable, but not very much. Salt to taste. The exact proportions are not very important here. Be sure to cook adjika with rubber gloves.

adjika armenian

5 kg of whole tomatoes, 1 kg of garlic, 500 g of hot capsicum, salt to taste.

Pass everything through a meat grinder. Salt. Leave in an enamel bowl for 10-15 days so that the adjika ferments, remembering to stir it daily. You need to salt the tomato juice before you need to add garlic and pepper, otherwise the taste of salt will not be felt later.

Homemade ketchup, tomato paste - recipes

1 kg tomato

300 gr onions

1 teaspoon ground pepper

5 carnations

3 teaspoons salt

Half a glass of sugar

Cook until the onions are ready - you will get an excellent homemade ketchup!

Tomato paste for the winter

We take out the core with seeds from sweet pepper, preferably red, but you can also green or yellow. Next, cut off the tips from the tomato "ass". Can be with bones and skin, can be peeled. We pass everything through a meat grinder. For 1 serving of pepper puree, preferably 2 servings of tomato puree - it turns out tastier.

Now pour everything into a pan with a wide bottom and cook from the moment of boiling for 20 minutes with almost constant stirring - the pieces of vegetables are heavy, they always strive to sink to the bottom of the pan and burn.

Pour the boiling dressing into sterile 0.5-liter jars, cork, turn upside down so that the lids are drawn in, and wrap it in a blanket until it cools completely.

On the basis of this dressing in winter, you can prepare any tomato sauce by rubbing it through a sieve and seasoning it, for example, with garlic and grated horseradish, or spices for ketchup. Do not compare with any, even the highest quality, tomato paste!

Salsa is a Mexican condiment similar to adjika.

450 g peeled and seeded tomatoes, 1 onion, 3 chopped garlic cloves, 1 chopped bunch of cilantro, 2 hot peppers, 1 green sweet pepper, 2 tbsp. tablespoons (30 ml) lemon juice, 1/2 teaspoon salt.

Chop the tomatoes. Chop the onion. Put tomatoes, onions in a separate bowl along with garlic and cilantro. Finely chop hot pepper. Mix it with tomatoes. Remove seeds and veins from green peppers, finely chop and mix with tomatoes along with lemon juice and salt.

Before serving, you need to cool the prepared seasoning for 30 minutes.

Salt makes animals thirsty, and they begin to consume large amounts of water and feed, which contributes to rapid weight gain. Salt was an expensive product, so that shepherds would not steal it, pepper was added to it. But the shepherds perfectly used this mixture as a seasoning and sometimes added the most fragrant spices, such as cilantro, suneli hops, and garlic.

Traditional Abkhazian adjika is prepared on the basis of hot pepper, garlic, salt and herbs. We suggest not being limited to the classics alone with such a variety of ingredients for burning seasoning. Check out our easy proven recipes!

How to cook adjika: 3 rules

1. In order for the color of adjika to be saturated and the consistency to be thick, choose the brightest and most fleshy vegetables.

2. It is better to use rock salt, since it is sodium chloride in its pure form that is a powerful preservative, and iodized salt can cause fermentation and softening of vegetables.

3. Hot pepper unpeeled from seeds gives a special spicy taste to adjika. If the seed pods are removed from the pods, the taste of the sauce is milder. And don't forget to use rubber gloves so you don't get pepper burn!

Green adjika

Business card of Abkhazia. Such adjika is served with many dishes and, of course, with lamb roasted on a spit.

What do you need:

• 6-8 large bitter green peppers
• 1 head of garlic
• 1 bunch cilantro
• 1 tbsp salt

How to cook green adjika:

1. Cut the pepper into small pieces without peeling the seeds.

2. Grind the pepper with garlic in a mortar or mince several times.

3. Add salt, mix and leave to infuse for 15-20 minutes.

Russian adjika "Spark"

To borscht, salted bacon with black bread and boiled potatoes with herring - adjika is ideal for traditional Russian dishes. It can be used to prepare sauces for meat and even dressings for pickle and cabbage soup.

What do you need:

• 1 kg tomatoes
• 1 kg sweet pepper
• 400 g garlic
• 200 g hot pepper
• 150 g parsley root
• 1 tbsp salt (to store adjika for more than 1-2 months, double the amount of salt)

How to cook Russian adjika "Spark":

1. Cut the stalks from the tomatoes, peel the peppers from the core, garlic - from the husk.

2. Pass tomatoes, sweet and hot peppers, parsley root and garlic through a meat grinder.

3. Add salt, stir and leave under a closed lid at room temperature for two days, stirring occasionally.

4. Arrange in sterilized jars, store in the refrigerator.

Hot adjika with basil

Sharp! Very sharp! Even sharper! The versatility of the recipe is that this adjika can be used not only for meat dishes, but also for sandwiches, sauces, soups and even pasta.

What do you need:

• 500 g hot red pepper (you can add a couple of green peppers)
• 400 g garlic
• 2 bunches green basil
• 1 bunch cilantro
• 1 bunch of parsley
• 2 tbsp salt

How to cook hot adjika with basil:

1. Cut the stalks off the peppers, do not remove the seeds.

2. Rinse and dry the greens.

3. Pass all the ingredients together with salt through a meat grinder 4–5 times to make the mass as homogeneous as possible.

4. Transfer adjika to a glass or enamel bowl and leave at room temperature for 4 days.

5. Then spread in clean jars and store in the refrigerator.

Walnut adjika

Adjika is not adjika if it does not contain nuts, as they say in the Caucasus. Delicate pleasant aroma, thick texture and rich spicy taste - that's what makes adjika real!

What do you need:

• 500 g tomatoes
• 400 g walnuts
• 200 g red bell pepper
• 3 heads of garlic
• 2-3 hot peppers
• 1 bunch cilantro or parsley
• 4 tbsp refined sunflower oil
• 2 tbsp vinegar 9%
• 1 tsp salt

How to cook walnut adjika:

1. Remove seeds from bell pepper, wash and dry greens.

2. Cut the stalks off the tomatoes.

3. Grind tomatoes, peppers, garlic, nuts and herbs in a blender or pass through a meat grinder twice.

4. Add sunflower oil, vinegar and salt to the finished mass.

5. Stir and serve immediately!

Gorloder, or Siberian adjika with horseradish

A recipe from Siberia is quite capable of competing with hot sauces from sunny Abkhazia. The basis of the gorloder is a vigorous horseradish root. Suitable for meat and fish dishes, corned beef, and especially for barbecue and homemade grilled sausages.

What do you need:

• 500 g tomatoes
• 50 g horseradish root
• 50 g garlic
• 1.5 tsp salt
• 1 tsp Sahara

How to cook gorloder, or Siberian adjika with horseradish:

1. Grind tomatoes, garlic and horseradish in a meat grinder.

2. Combine all ingredients, add salt and sugar, mix.

3. Arrange in sterilized jars, roll up.

Adjika from bell pepper

If fiery seasoning is not to your liking, make a lighter version of this sauce with sweet and sour flavor and light peppercorns. Such adjika goes well with baked or boiled meat, poultry, fish, potatoes baked in foil and toasted toasts.

What do you need:

• 1 kg sweet red pepper
• 300 g garlic
• 4-6 red hot peppers
• 50 ml vinegar 9%
• 4 tbsp Sahara
• 1 tbsp salt

How to cook adjika from bell pepper:

1. Peel the seeds from the sweet pepper.

2. Pepper, along with garlic and hot pepper, pass through a meat grinder.

3. Add salt, sugar, vinegar, mix and leave to infuse for 3-4 hours.

4. Then put into sterilized jars and store in a dark, cold place.

Adjika with apples

An improved and adapted adjika recipe for poultry or grilled fish. To give the sauce a more delicate taste, you can cook without hot pepper or reduce its amount.

What do you need:

• 1 kg tomatoes
• 500 g red bell pepper
• 500 g sour apples
• 300 g carrots
• 200 g garlic
• 50 g hot pepper
• 200 ml refined sunflower oil
• 1 bunch cilantro
• 1 bunch of parsley
• salt - to taste

How to cook adjika with apples:

1. Peel and chop all vegetables together with herbs in a blender or meat grinder.

2. Add salt and sunflower oil.

3. Bring to a boil and cook on the slowest fire for 2.5 hours.

4. Transfer to sterilized jars and roll up.

Adjika with plums

Delicate and soft adjika with plums goes well with game, boiled potatoes and baked vegetables, chicken meatballs and pork chops.

What you need:

• 500 g plums (choose not sweet and even sour plums)
• 500 g bell pepper
• 2 heads of garlic
• 2 hot peppers
• 1 tbsp tomato paste
• 100 g sugar
• 2 tsp vinegar 9%
• 2 tbsp salt

How to cook adjika with plums:

1. Peel the bell peppers from the seeds, plums from the pits.

2. Pass sweet peppers, plums, garlic, hot peppers along with seeds through a meat grinder.

3. Put the chopped ingredients in a saucepan, add tomato paste, salt and sugar.

4. Bring to a boil and cook, stirring, over low heat for 30-40 minutes.

5. 2 minutes before the end of cooking, add vinegar.

6. Transfer the finished mixture to sterilized jars, roll up, turn over and leave it until it cools completely.

Baked pumpkin adjika

Baked vegetables give this adjika a surprisingly delicate texture, and pumpkin - an unusual and at the same time unobtrusive aroma. Light, spicy, moderately spicy, with a subtle sourness.

What do you need:

• 500 g pumpkin
• 200 g apples
• 200 g bell pepper
• 200 g onion
• 1 lemon
• 1 head of garlic
• 1 bunch basil
• 1 bunch cilantro
• 50 ml refined vegetable oil
• 1 hot pepper
• 1 tsp salt

How to cook baked pumpkin adjika:

1. Peel the pumpkin and onion, remove the seeds from the apple and pepper. Cut pumpkin and onion into pieces of any size.

2. Wrap the pumpkin, onion, apples and peppers in foil, bake at 200°C for 35 minutes. Then peel the apple and pepper from the skin.

3. Grind all baked vegetables in a blender.

4. Grind garlic, lemon and herbs in a blender into a homogeneous mass.

5. Combine vegetables with lemon dressing, mix and serve immediately.

Pickled cucumber adjika

Leftover pickles from last year's stocks? Make hot sauce out of them! The beauty of the recipe is that this adjika can be made at any time in haste.

What do you need:

• 500 g pickled cucumbers
• 1 head of garlic
• 3 tbsp tomato paste
• 2 tbsp refined sunflower oil
• apple cider vinegar - to taste
• 1 pinch ground black pepper
• 1 pinch red ground pepper

How to cook adjika from pickled cucumbers:

1. Peel and grate cucumbers or chop in a blender. If there is too much liquid, drain.

2. Pass the garlic through a press.

3. Combine cucumbers, garlic, tomato paste, vegetable oil, vinegar and spices.

4. Stir and leave in the refrigerator for 1-2 hours.published

Natalie Lissy

P.S. And remember, just by changing your consumption, we are changing the world together! © econet

Adjika for the winter the best adjika recipes from zucchini, tomato and garlic. How to cook the most delicious homemade adjika to pamper your family all winter with fresh, fragrant seasoning from ripe vegetables filled with the summer sun. Spicy, spicy adjika for the winter, using step-by-step recipes with photos, can be prepared at home by both an experienced hostess and a novice keeper of the hearth.

Adjika for the winter the best recipes for different types of adjika

A real Abkhazian or Georgian spicy and fragrant seasoning with a refined and recognizable taste of tomatoes and / or peppers can be prepared for the winter according to a variety of recipes. Such an unusual pasta with the addition of spices and herbs will make the taste of many dishes more expressive and interesting. There are a huge number of ways to cook tomato adjika. Recipes can be selected, depending on the skill level of the hostess, both quite simple and more complex.

How is the most delicious tomato adjika prepared for the winter? The best recipes are collected in our article. But I want to note the fact that each of us has different taste preferences. Therefore, it is not necessary to argue that it is the workpiece prepared according to a certain recipe that is the most delicious. They are all "tastiest" to some extent. And the choice is yours. A fragrant paste-like sauce, usually red in color, characterized by pungency and piquancy, is commonly called adjika.

Adjika for the winter the best cooking recipes

Adjika is a national seasoning of the Abkhazian cuisine. This is very ancient and famous, one of the best dishes that the culinary traditions of the Caucasus have presented to us. According to the classic recipe, adjika was prepared from dried hot peppers grated with salt, garlic and coriander seeds.

And Georgian cuisine is characterized by the use of cilantro. Nowadays, the classic composition of adjika has undergone many changes. What is not added to it: tomatoes, eggplant, carrots, zucchini, apples, walnuts.

The best adjika recipes - preparations for the winter

In some adjika recipes, you can find pumpkin, beets, mushrooms, plums, gooseberries, chokeberry berries. Each hostess adds something of her own. One thing is invariable in adjika - its spicy taste. The combination of hot peppers with tomatoes and other ingredients allows you to create an unusual adjika, which can be either slightly sour or have a slight sweetness.

The best recipes below will help you prepare original adjika with any taste. Simple instructions with photos and videos will be useful for preparing delicious snacks for the winter. Translated from the Abkhaz "adjika" means "salt".

Adjika home -
the most delicious homemade adjika recipe

According to legend, adjika was “invented” by Abkhaz shepherds who walked numerous herds of sheep in the mountain valleys. Salt was given to the sheep to increase their appetite - as a result, the animals consumed more feed and gained weight better. However, in those days, the cost of salt was too high and they tried to use it sparingly.

Giving the shepherds this "miraculous" remedy, the owners of the sheep went to the trick - they mixed pepper into the salt. True, resourceful shepherds began to mix "pepper salt" with various spices and herbs, getting a hot seasoning for their daily food - adjika.

Adjika from tomato and garlic - a classic recipe

Ingredients:

• Red bell pepper - 1 kg.;
• Garlic - 1 medium head;
• Carrots - 3 pcs.;
• Tomatoes - 1 kg.;
• Hot pepper - 3 pcs.;
• Apple - 1 pc.;
• Onion - 1 large head;
• Salt - to taste (or 2 teaspoons);
• Seasonings at will - dill, cilantro, parsley.

Cooking method:

1. Wash and peel vegetables well;
2. Twist everything in a meat grinder. Twist the tomatoes together with the peel (do not peel);
3. When the vegetables are twisted, then transfer them to a deep frying pan. If there is no such deep frying pan, you can cook in a saucepan or in a cauldron;
4. Mix the whole mass well and bring to a boil;
5. As soon as the adjika boils, reduce the heat under the pan and simmer over low heat until the mass thickens, about 40 minutes;
6. As the mass becomes thick, spread the adjika in sterilized jars and tighten the lid. Our preparation of adjika for the winter the best recipes is ready. Bon appetit!

Today, homemade adjika is prepared from tomatoes and sweet bell peppers, adding ingredients such as apples, carrots, garlic, hot peppers, and greens to the sauce. In fact, there are many varieties of adjika, you can even cook it from zucchini.

Most modifications of the adjika recipe are due to the desire to diversify the taste and the need to store spicy adjika at home. Spicy homemade adjika is not in vain considered the best seasoning for meat.

Adjika - adjika recipes at home

You can cook such an appetizer in different ways and with different ingredients, on which its taste will depend. For example, fresh and spicy adjika is obtained without cooking. For its preparation, tomatoes, bell peppers, and apples are often used. With nuts, you can cook classic adjika with a pleasant aroma.

But with cooking, each housewife will be able to easily prepare an appetizer that will be stored for as long as possible. Such delicious adjika for the winter the best recipes can be prepared according to one of the recipes below. This recipe for homemade adjika is the most delicious, because homemade adjika turns out to be tender, beautiful and very healthy.

For seaming, it is better to take small jars, since this is more of a hot sauce, and you won’t eat a lot of it. In total, ready adjika is about 1.5 liters. And in winter she goes for a sweet soul! Spicy adjika is very good for buckwheat, rice, pasta. It can be served with cutlets or simply spread on bread.

Video recipe "Ajika for the winter"

Adjika from tomato and garlic without cooking

The secret of this dish lies in the absence of cooking. Therefore, the taste is incredibly rich and spicy. Even if you freeze such adjika, the result will be excellent. According to this recipe, you get about 2 liters of adjika.

Ingredients:

• Sweet pepper - 2 pcs.;
• Horseradish root - amount to taste;
• Adjika dry - 1 tbsp;
• Tomatoes - 1.5 kg .;
• Chili pepper - 2 pods;
• Garlic - 3 heads;
• Vinegar - 1/4 cup;
• Sugar - 100 g;
• Salt - 50 g.

Cooking method:

1. Prepare all vegetables: rinse, peel, remove seeds and stalks, cut into portioned pieces convenient for processing;
2. Skip all products through a meat grinder;
3. If you want to get incredibly hot adjika, do not remove the seeds from hot pepper and process with them;
4. Add spices, sugar, dry adjika and mix thoroughly;
5. Leave for 15-20 minutes to completely dissolve sugar and salt;
6. Pour into pre-prepared jars;
7. Place in a cool place for further storage. We think our article "Adjika for the winter the best recipes" helped you in preparing this wonderful dish. Bon appetit!

If desired, the addition of vinegar can be omitted. In this case, adjika must be stored in the freezer.

Not everyone knows that adjika recipes for the winter are prepared in a variety of ways, including without tomatoes, according to the classic recipe, as a raw appetizer, from Armenian red pepper, boiled with carrots, from pepper with horseradish, with garlic and even with nuts . And to make it easy and simple to cook, read the article with all the tips and tricky tips. Simple homemade adjika for the winter is made from tomatoes, garlic and pepper.

Adjika from zucchini for the winter - the best cooking recipes

More complex harvesting recipes include apples, horseradish, carrots, onions and even eggplant. To enhance the flavor, in addition to salt and sugar, vinegar and vegetable oil are used, and pronounced pungency and hotness are added with Georgian spices, ground chili or cayenne pepper powder.

The dish is prepared in two ways: raw (without cooking) and traditional (with long-term boiling of the product). In both versions, adjika turns out to be juicy, rich, fragrant, it is perfectly stored until the winter cold and makes everyone who has tried it say: “You will lick your fingers,” so the best adjika recipes for the winter are always with you

Adjika for the winter in Abkhazian - the best recipe

There is a version that adjika was invented in Abkhazia, so we are sharing their recipe for making a delicious sauce.

Ingredients:

• Garlic - 1.5 heads;
• Hot pepper - 30 medium pieces;
• Zira - 2 tablespoons;
• Coriander seeds - 4 tablespoons;
• Utskho-suneli - 2 tablespoons;
• Dill seeds - 1 tbsp;
• Salt - 1.5 tbsp.

Cooking method:

1. Remove stems and seeds from peppers. Cut into large pieces. Prepare garlic;
2. Put everything in a blender or meat grinder and grind to a paste-like mass;
3. Put a dry frying pan on the stove, bring it to a warm state and put the coriander seeds in it first, then add the cumin. Make sure that they do not burn, stir constantly. As soon as a pleasant rich aroma appears, remove from the stove and pour into another container;
4. After cooling, grind the dill and utskho-suneli seeds in a coffee grinder (10-15 seconds) or in a mortar. Pour the resulting mixture into chopped pepper and garlic, salt and mix thoroughly. Bon appetit and thank you for reading the article called "Adjika for the winter the best recipes"!

Fresh adjika will be especially spicy for several days, but don't worry, then it will become a little softer. Fill your favorite dishes with spicy adjika, because adjika for the winter the best recipes are now always at your fingertips.

According to the classic recipe, in addition to tomatoes, adjika contains carrots, garlic, sweet and hot peppers. Only sugar, salt and vinegar act as flavor enhancers, and vegetable oil gives the consistency a pleasant density and density.

Adjika is an Abkhazian and Georgian spicy seasoning with a thick paste consistency, which includes ground red pepper, cilantro, herbs, dill, garlic, grated walnut kernels and salt.

Adjika from zucchini with apples for the winter

Ingredients:

• Carrots - 0.5 kg .;
• Zucchini - 2.5 kg;
• Garlic - 3 large heads;
• Bulgarian sweet pepper, preferably red - 7 pcs.
• Sweet and sour apples - 6 pcs.;
• Vegetable oil - 1 glass;
• Sugar - 4 tablespoons;
• Dill - a small bunch;
• Garlic - 3 heads;
• Parsley - a small bunch;
• Vinegar 9% - 100 ml;
• Hot pepper - 6 pcs.;
• Salt - 2 tbsp.

Cooking method:

1. 1. Rinse glass jars and metal lids for them with soda and sterilize;
   2. Rinse and peel vegetables well, depending on their type. Cut the apples into 4 slices and remove the seeds and membranes. Cut off the stalk of capsicum peppers, and leave the seeds with internal partitions. The fact is that it is the seeds and internal partitions in peppers that give the brightness of taste and sharpness;
   3. Grind all the vegetables with a meat grinder and pour the entire resulting volume into a large saucepan. Bring to a light boil and simmer, stirring occasionally, about 1 hour;
   4. Remove the husk and protective skin from the garlic, pass through a press, finely chop the dill and parsley with a knife and add to the stewed vegetable mixture, continue to simmer for another 10 minutes;
   5. When the taste and aroma of all the ingredients are qualitatively mixed during the boiling process, you can already add sugar, vegetable oil, salt and vinegar. Stir and let simmer for a couple more minutes. Arrange adjika with zucchini in prepared jars, directly from the boiling pot. Roll up lids;
   6. Turn the jars of spicy adjika from zucchini upside down, wrap them tightly with a warm blanket and wait for them to cool completely. Transfer the blanks for the winter to their storage place, which should be cool, dark and dry. Bon appetit!

Completely ready to use adjika from zucchini for the winter is ready just in time for real cold weather. In the cold season, there is no better dinner than a frying pan of steaming potatoes with mushrooms, and in the center of the table - spicy adjika from zucchini for the winter.

Adjika from zucchini - recipe

Spicy fragrant adjika can be prepared not only in the classic way - from hot and sweet peppers, tomatoes and garlic, but also on the basis of ordinary zucchini. This vegetable is unique: having an amazing bouquet of useful properties, it has a neutral taste and smell, which means it can be easily combined with almost all vegetables, spices, herbs and even fruits.

Cooking delicious, fragrant adjika from zucchini is within the power of any hostess. No special skill is required: a grater, a saucepan and the simplest set of ingredients for this sauce are in every kitchen. To prepare adjika, all vegetables and herbs from a specific recipe should be chopped, mixed, seasoned with salt, garlic, sugar, seasoned with oil, vinegar and boiled.

Classic video recipe "Ajika from tomato and garlic"

If you add different ingredients to the main recipe of zucchini, tomatoes and garlic, you can achieve different flavors. You can make adjika from zucchini softer or spicier, give it a classic or spicy flavor, experiment with consistency and color.

Adjika from zucchini can be an independent vegetable snack or served with dishes of meat, poultry, cereals, vegetables. This version of hot sauce is gaining more and more popularity and is able to compete with classic recipes.

Adjika from zucchini "Original"

Adjika from zucchini "Original" has an unusual taste and aroma. The peculiarity of this sauce is that traditional garlic is replaced with onions. Apples make the onion flavor less bright and give adjika a slight sourness.

Ingredients:

• Onion - 1 kg.;
• Bulgarian pepper - 0.5 kg .;
• Zucchini - 3 kg.;
• Sour apples - 1 kg;
• Tomatoes - 1.5 kg .;
• Carrots - 0.5 kg;
• Sunflower oil - 1 glass;
• Salt - 3 tablespoons;
• Peeled garlic - 1 cup;
• Red ground pepper - 1 tbsp;
• Vinegar 9% - 100 ml;
• Sugar - 0.5 cups.

Cooking method:

1. Peel washed vegetables and apples, cut off the peel and remove the core, chop in a meat grinder or grate on a coarse grater;
2. Transfer the vegetable mixture to a saucepan, add butter, then sugar and salt, mix well and send to medium heat until boiling. When the sauce boils, reduce the fire to a minimum and cook for about 40 minutes;
3. Add garlic and pepper to the sauce, mix and cook for another 5 minutes;
4. Pour in the vinegar, mix completely and immediately put into jars;
5. Cool as described above: under a warm thick blanket, neck down. Bon appetit!

The classic version of adjika does not provide for the presence of tomatoes, but over time, different recipes for this “hot” sauce appeared - with tomatoes, apples, onions, horseradish. So, dishes from meat, fish, legumes, rice, eggs, vegetables are in perfect harmony with adjika.

It is known that the seasoning helps to “kindle” appetite, accelerate blood circulation, cleanses blood vessels of cholesterol plaques, and also has a positive effect on potency in men. In addition, this "universal" product is low in calories - about 50 kcal per 100 grams! How to prepare homemade adjika for the winter the best recipes?

Tomato and garlic adjika - the best recipes

Today we have studied the best step-by-step recipes with photos and videos of adjika - with cooking and without heat treatment, without vinegar and with it, with the addition of various spices.

For especially busy housewives, a simple adjika recipe that does not need to be cooked will appeal to you, and your pantry will be replenished with new original blanks. By adhering to the recipe, you can cook with your own hands an extremely tasty, fragrant and Caucasian hot seasoning - just lick your fingers!

Adjika from zucchini with tomatoes - a classic recipe

Ingredients:

• Bulgarian pepper of different colors - 500 g;
• Powdered hot red pepper - 2 tbsp. with a slide;
• Refined vegetable oil - 1 cup;
• Sugar - 5 tablespoons;
• Zucchini - 3 kg.;
• Table vinegar 9% - 100 ml;
• Tomatoes - 1.5 kg .;
• Garlic - 6 heads;
• Carrots - 500 g;
• Salt - 2 tbsp.

Cooking method:

1. Rinse all vegetables (except garlic) under running water, peel, cut into pieces and chop with a meat grinder. Pour the resulting mixture into a bulk bowl, add salt, hot pepper and sugar, then add vegetable oil and stir until smooth. Bring over medium heat to 100 degrees and simmer over low heat for 40 minutes;
2. Peel the garlic, crush it through a press, add to a bowl with a boiling vegetable mixture and continue stewing for another 5 minutes;
3. At the very last turn, add vinegar to adjika, wait for the mixture to boil again and withstand a slow boil for 2-3 minutes;
4. Pour the vegetable mixture into sterile jars, roll up securely with lids (also sterile) and place the jars on a hard surface with the lids down. Wrap adjika with a warm blanket for subsequent pasteurization. After waiting for them to cool, we transfer our blanks for the winter to the place of their permanent storage. Bon appetit!

The true taste of adjika from zucchini will “open” only after a few weeks, moreover, the sharpness will become softer.

Today there are a lot of adjika recipes and every nation prepares it in its own way. What is the best spicy seasoning recipe? Many housewives prefer to prepare adjika with tomatoes and spices for the winter. We suggest trying the popular “domestic” adjika recipe with a photo - following the recommendations of the article “Adjika for the winter best recipes”, and you will undoubtedly get an excellent spicy sauce for your favorite meat and fish dishes.

Homemade adjika is a tasty addition to poultry, meat, fish and vegetables. Spicy, fragrant, this seasoning can give each dish a piquant spiciness. Many housewives make preparations from adjika for the winter.

Adjika from tomato - the most delicious recipe for the winter

Useful properties of adjika

Adjika normalizes digestion, increases appetite, improves secretion of gastric juice and metabolism. The spicy seasoning combines garlic, hot peppers, dill and other herbs, which together have a positive effect on the human body.

Hot pepper contains special substances that easily destroy pathogenic bacteria that can cause food poisoning. Garlic also brings invaluable benefits, and you will also benefit from this article entitled "Adjika for the winter best recipes."

It is known that it contains a huge amount of volatile substances and phytoncides that kill dangerous pathogens, including tuberculosis and diphtheria bacilli. Adjika is recommended to be consumed regularly in order to prevent respiratory diseases, including those of a viral nature. This product will enhance the protective properties of the body and strengthen the immune system.

Acute adjika tones blood vessels, increases a person's energy activity and acts as a natural aphrodisiac. It is worth paying attention to the fact that it is not recommended to use adjika for young children, pregnant and lactating women, as well as people who have digestive problems (gastritis, ulcers). Spicy seasoning is not suitable for all those suffering from diseases of the liver and kidneys.

Some recipes involve boiling and sterilization, in others, the finished seasoning is not subjected to heat treatment. If you have never cooked adjika at home, learn the recipes for this amazing seasoning with us.

Their extraordinary variety will allow you to find something special for your culinary diary. And useful tips on how to cook delicious adjika for the winter will help you immerse yourself in an exciting culinary journey, which will result in treasured jars with wonderful seasoning.

1. Tomatoes for adjika choose ripe and fleshy. The bright color of the sauce is even more appetizing! For the same purpose, use a red bell pepper, not green or yellow;
2. Zucchini can be replaced with zucchini without loss of taste, just peel off the skin. If you doubt the thickness of the skin of zucchini, you can also remove the skin;
3. Do not use a blender to grind the components - the sauce will turn out to be too liquid and not like classic adjika. We do not recommend! Meat grinder and meat grinder again!;
4. If the zucchini is overripe, with large seeds, then remove this inner part, but take care to keep the total weight of the zucchini in the recipe;
5. Before transferring the sauce to jars, taste it. Get the flavor you want to indulge in winter. Vary the amount of salt, acid and sugar - after all, you can make it sourer or spicier by adding vinegar and hot chili peppers.

Video "Ajika for the winter the best recipes"

Any housewife should know how to cook spicy adjika, because this is a very tasty snack that can become a favorite for the whole family. It can be made spicy and not very, boiled and fresh, as well as from a tomato and from some other ingredients.

So, let's consider several options for how to cook adjika at home. All the recipes below are winter preparation options, but they can also be used to prepare sauce for immediate consumption.

Adjika from zucchini

Consider, perhaps, immediately a very original and non-standard recipe for cooking adjika for the winter, in which zucchini predominates among the ingredients.

To prepare the sauce, it is necessary to pass through a meat grinder three kilograms of zucchini, a pound of carrots, the same amount of sweet pepper, 1.5 kilograms of ripe tomatoes, almost three tablespoons of dried hot red pepper. Pour a couple of tablespoons of salt into the total mass, pour in a glass of purified sunflower oil, half a glass of sugar. Mix all ingredients well and cook for 30-40 minutes.

After that, five medium heads of garlic are added to the vegetables, the cloves of which also need to be chopped, for which you can use a crusher or meat grinder and cook for another five minutes. Next, you need to pour 100 ml of table vinegar and after two minutes of cooking, adjika can be rolled into sterilized jars.

As the housewives who know how to cook adjika according to this recipe advise, it acquires a juicy taste after a couple of weeks after cooking.

Adjika with apples

Adjika prepared according to this recipe is ideal for various dishes, especially those made from meat.

To prepare it, you need to peel a couple of kilograms of tomatoes and 0.5 kg of apples (preferably with sourness), these ingredients must be passed through a meat grinder, you also need to add a kilogram of bell pepper chopped in the same way and 0.5 kg of carrots, after which grind and add 200 grams of garlic. The total mass should be supplemented with a glass of vegetable oil, salt, pepper and 100 g of hot pepper, which can be used both fresh and dried. The ingredients must be mixed well and put to boil for 2.5 hours, not forgetting to stir occasionally. As soon as the adjika is ready, it needs to be laid out in jars or rolled up.

From the above list of ingredients, a total of three liters of the finished product is obtained.

Green adjika

For some reason, everyone is used to seeing red adjika, but Caucasian cuisine has the same sauce, only green. If you don’t know how to cook adjika for the winter without boiling, make it according to this recipe - it will be both unusual and very tasty. Moreover, the technology is very simple.

To prepare such a blank, you need to take 4 sharp thin peppers, completely peel them from the stalks and seeds, and then put them in a blender. Next, you need to send 4 large bunches of fresh cilantro and about 10 peeled garlic cloves there. All these ingredients must be thoroughly crushed in a bowl and then add a tablespoon of salt.

Such an unusual adjika can stand in the refrigerator for a long period, and at the final stage it can also be rolled into jars. As for serving, it will be ideally combined with stewed or baked meat, vegetables, fish and side dishes.

Traditional Abkhaz adjika

The culinary history of this sauce originates in Abkhazia. It is not surprising that in this country they know exactly how to cook adjika. According to the presented recipe, you can make an excellent preparation for the winter, and also use it almost immediately after cooking (in this case, the taste will not be saturated).

To prepare a real Abkhaz adjika, you need to remove the stalks from 0.5 kilograms of chili peppers without cutting the fruits themselves. Then they must be thoroughly washed and dried. While water is draining from the pepper, you need to peel 300-400 grams of garlic and grind in a meat grinder 2-3 times. After that, the same must be done with pepper, parsley, basil, coriander and dill, which must be taken in 50-70 grams. After that, the whole mass can be crushed in a blender, or you can not do this - it all depends on the individual preferences of the hostess. In Abkhazia, it is prepared in such a way that there are pieces and pepper seeds are felt - this is the main feature of such adjika.

In this form, adjika should be tightly covered and left in a large bowl for 3-4 days until part of the liquid has evaporated. Experienced chefs note that for this purpose, you can choose dishes from any material other than aluminum.

After the specified period, adjika should be decomposed into small jars and, without sterilizing, close them with plastic lids. In this form, it can even be stored in the refrigerator.

Adjika with tomatoes and peppers

How to cook adjika in such a way that everyone salivates from its aroma alone? The answer is simple: you need to make it according to this recipe!

To prepare fragrant and unrealistically tasty adjika, you need to peel 20 large bell peppers from seeds and stalks and, together with six large ripe tomatoes, twist them in a meat grinder. After that, the vegetables should be boiled for 20 minutes.

In the meantime, you can start preparing the rest of the ingredients. We take a glass of peeled garlic and the three most spicy peppers. These products must be finely chopped and added to boiled tomatoes. In this composition, vegetables should continue to cook it for 10 minutes. After this time, pour a glass of sugar, a spoonful of salt into a common pan, pour in one glass of refined sunflower oil and table vinegar, then boil for another 10 minutes, add a pre-chopped bunch of parsley, hold on fire for another 5 minutes, mix well and, pouring into sterilized jars, roll up.

Plum Adjika

Another option on how to cook adjika for the winter, the recipe originates in the Caucasus. At the exit, the hostess will receive a delicate and fragrant sauce with which she can surprise not only her household, but also guests.

To prepare adjika from plums, you need to clean a kilogram of the main fruits from the seeds, and, after washing them thoroughly, dip them in hot water for 5 minutes - let them boil a little in a saucepan. After the specified time, they must be removed from the water and thoroughly rubbed with a meat grinder. Separately, you need to clean the seeds and grind in a meat grinder five Bulgarian peppers, three hot ones, as well as a couple of medium heads of garlic. These vegetables must be added to plums.

After all the ingredients have been collected, they must be salted (1 tablespoon), sprinkled with sugar (2 tablespoons) and add a bag of suneli hop spices (15 g). After thorough mixing, the pot with the contents must be put on fire and boil for 20 minutes, stirring occasionally. Then the finished sauce must be poured into sterilized jars and rolled up with metal lids.

dry adjika

Any hostess who loves to surprise her household with unusual, original and fragrant dishes should know how to cook, as this seasoning can make almost any dish taste original: it can be added to baked meat, soup, garnish, and also diluted with liquid and created unique sauce. There can be a lot of options for its preparation, but the one that is given here is the most optimal, since it is universal.

So, how to cook dry adjika? To do this, you need to prepare in advance - dry the hot red pepper, which can take about a couple of weeks. After it becomes dry, 600 grams of pepper should be ground on a wire rack, in a coffee grinder or in any other way, add 4 tbsp. l. dry coriander, a couple of tablespoons of dill seeds, the same amount of suneli hops and, finally, a little salt. After all the ingredients are combined, they must be mixed well and can be used!

It is very easy to prepare such a mixture, but in order for it to be truly indispensable, the proportions of each seasoning must be strictly observed. If you wish, you can experiment with them yourself.

Beet Adjika

An equally original version of how to cook adjika for the winter is to make it from beets. To do this, you need to clean and thoroughly wash a couple of kilograms of red beets, the same number of ripe tomatoes, half as much bell pepper, 300 grams of garlic and hot chili peppers. All vegetables should be thoroughly dried on a towel and passed through a meat grinder, it would be better if you do this a couple of times. Next, they need to be put in one common pan, bring to a boil and, immediately reducing the heat, cook for an hour, sometimes stirring. As soon as the allotted time has passed, here you need to add half a glass of sunflower oil (peeled), 2 tbsp. l. soy sauce and 3 tbsp. l. granulated sugar, and salt to taste. Now all the collected ingredients must be mixed well and continue to cook for 20 minutes. Then the entire contents of the pan should be laid out in sterilized jars and rolled up under metal lids.

Adjika from tomato

This option of how to cook tomato adjika for the winter will be very popular with those who love pasta, it combines most successfully with it.

In order to make such an adjika, you need to peel 2.5 kilograms of tomatoes from the skins and pass them through a meat grinder. Next, they must be folded into a saucepan and put to cook until boiling. After the tomatoes boil, the fire must be sharply reduced and the cooking process continued for another half an hour.

In the meantime, you need to pass a couple of kilograms of carrots through a meat grinder and half as many sour apples (without cores and skins). After 30 minutes of boiling the tomatoes, add these ingredients to the pan and continue thermal treatment for another 30 minutes. While the vegetables are being cooked, it is necessary to grind a kilogram of bell pepper and 4 bitter peppers in a meat grinder, add 300 grams of chopped garlic to them and send it all to a pan with boiled vegetables and mix well.

After boiling the total mass, it will be necessary to reduce the heat again and continue to cook again for half an hour. As the allotted time passes, add 1.5 cups of vegetable oil, salt and sugar to adjika at your discretion. All components after stirring should be boiled for another 15 minutes, and can be rolled into jars.

How to cook adjika from tomato (without heat treatment)?

Fans of such a wonderful seasoning will certainly admire the taste of tomato adjika cooked without any heat treatment. In order for it to have the most intense taste, you need to take the ingredients in a clearly defined amount.

A kilogram of bell pepper must be cut, cleaned of seeds and stalks, all seeds and partitions must also be removed from a pair of hot peppers. You also need to prepare 5 medium horseradish roots, wash them and cut into small pieces. Garlic is peeled separately (5-6 medium heads) and five kilograms of ripe tomatoes are cut. All ingredients must be carefully ground in a meat grinder, for which you can pass them through the unit twice or even three times. Now adjika is ready - it remains to add 100 grams of salt to it and mix everything well. Now it can be poured into jars and completely closed with plastic lids (ordinary plastic bottles can be used as containers).

It is very easy to cook such adjika at home. From the presented amount of ingredients, five liters of the finished product are obtained.

Adjika from zucchini, onions and apples

If you know how to cook tomato adjika, then you can experiment with creating it from other ingredients. Such a seasoning is wonderful if you make it from apples, zucchini and onions. Adjika prepared according to this recipe can be stored until the very winter and enjoy its fresh spiciness in the cold.

For cooking, grind three kilograms of zucchini peeled from seeds and peel in a meat grinder, add 1.5 kg of red tomatoes, 1 kg of apples with sourness, the same amount of onions, 0.5 kg of carrots and the same amount of sweet bell pepper. In the total mass you need to add a glass of vegetable oil, 0.5 cups of sugar and a couple and a half tablespoons of salt (you can with a small slide). All components must be mixed well and put to cook for 40 minutes, stirring occasionally so that the contents do not burn.

After the allotted time, a glass of chopped garlic cloves and a tablespoon of dry hot ground pepper should be added to the pan. The mixture must still be boiled for five minutes, then add half a glass of table vinegar, mix thoroughly and arrange in sterilized small jars, rolling under metal lids using a special machine.

Adjika with walnuts

Another unusual, but very original recipe for homemade adjika is with walnuts. Experienced housewives assure that, using this technology, it is prepared very quickly and immediately after cooking it has bright taste qualities. Also, due to the fact that during the cooking process, the dressing is not subjected to thermal treatment, it contains a huge amount of useful substances and vitamins.

So, in order to cook nutty adjika, you need to take 250 grams of shelled kernels, three medium tomatoes, one large bell pepper, three hot peppers, a large bunch of your favorite greens, cloves from three heads of garlic and chop all this in a meat grinder (you can twice) or blender. After this procedure, you also need to send three tablespoons of rice vinegar and olive oil, as well as one teaspoon of salt, and again mix everything well until smooth.

After such simple manipulations, the walnut adjika will be ready. It is ideal for meat and fish dishes, all guests will certainly admire its taste. In this recipe, the amount of ingredients is calculated in such a way that the output is hot sauce, so if desired, the volume of each of them can be calibrated based on your individual preferences regarding the spiciness and spice of your favorite product.