Adjika for the winter - The best recipes step by step with a photo of adjika with and without cooking from tomatoes and garlic, with apples, classic for winter. Raw adjika from red tomatoes and fresh garlic (harvesting for the future without cooking)

Real adjika is a dish of Caucasian cuisine, which arose for long hikes of local shepherds and means “salt and pepper” in translation. Abkhazian and Georgian dry adjika is made from hot peppers, garlic and aromatic herbs and is used as a seasoning for various meat dishes.
Over time, this dish has evolved, as is often the case with many classic dishes. And in our time, adjika is prepared by mixing various vegetables and spices. And in almost every recipe there is hot pepper and garlic.

There are a lot of different options for this snack, on my blog there is a selection of excellent recipes. But this topic can go on and on, I just love this dish. Therefore, I am happy to share with you and other proven recipes. Today we will talk about adjika with tomatoes and garlic. In addition to these ingredients, you can add sweet peppers, carrots, apples

Let's start with the simplest recipe, which has only 4 ingredients - tomatoes, garlic, sweet and hot peppers. Such adjika is prepared very quickly, and if you have little time to cook, then this option is for you. The finished dish will turn out to be quite liquid, very suitable for meat dishes and pasta in winter.

Ingredients:

tomatoes - 2 kg
bell pepper - 1 kg
hot pepper - 2 pcs.
garlic - 100 gr.
sugar - 1/2 cup
salt - 1 tbsp. l.
vegetable oil - 1/2 cup
vinegar 9% - 1/2 cup

For this blank, it is better to take red sweet pepper, then you get a rich bright red color.

We prepare vegetables. Naturally, we wash well. Cut the tomatoes into 4 pieces. We remove the seeds and stalks from the pepper, cut into longitudinal strips. Hot peppers can also be chopped arbitrarily. Peel the garlic.

Grind alternately sweet and bitter peppers and tomatoes with a blender. You can, of course, use a meat grinder, many people like the pieces to be a little larger. We put all this porridge in a saucepan, which we put on the stove and cook over low heat for 40 minutes.

While adjika is being prepared, you can sterilize jars and lids. My favorite way to sterilize jars is in the oven. But if you have not yet decided which way you will sterilize, then you can choose any of.

After the time has passed, add salt, sugar, vegetable oil and vinegar. Bring to a boil and cook for another 5 minutes.

And now you can add the garlic passed through the press. Stir the mass and cook for another 5 minutes. Ready!

Pour into sterilized jars and seal with lids.

How to cook boiled adjika with tomatoes and carrots

Let's add carrots and apples to our recipe. At the same time, chili peppers and garlic will add spiciness, there are a lot of them here. Adjika is obtained, thanks to carrots, sweetish, but at the same time vigorous, spicy. My family can eat such yummy just in jars, it ends up being one of the first.

Ingredients:

tomatoes - 1.5 kg
bell pepper - 1 kg
sweet and sour apples - 1/2 kg
carrots - 1/2 kg
hot pepper - 150 gr
garlic - 250 gr.
sugar - 1/2 cup
salt - 1 tbsp. l.
vegetable oil - 150 ml
vinegar 9% - 1/2 cup

We will pass vegetables through a meat grinder. In this case, you can not bother and cut all the ingredients (tomatoes, apples, sweet and hot peppers, carrots) arbitrarily.

Apples need to be peeled, core and seeds removed. Remove seeds and membranes from bell pepper. Hot peppers can be left with seeds if you like spicy dishes.

Peel the garlic. Don't feel sorry for the garlic if you like it spicier.

We pass apples, carrots and peppers through a meat grinder, and put the already chopped ones into a saucepan. Add vegetable oil. Bring the vegetable mass to a boil and cook for 30 minutes, do not forget to stir occasionally.

During this time, we pass the tomatoes through a meat grinder and pour them into a separate pan. Add tomato juice to the vegetable mass and cook for another 30 minutes over low heat, covering the pan with a lid. Don't forget to stir so it doesn't burn.

The turn has come to salt, add sugar and chopped garlic. Add vinegar at the end of cooking.

Adjika is ready. It remains to decompose into sterilized jars. Turn the jars upside down and cover with a warm blanket.

Bon appetit! I'm not sure that such adjika will not be eaten before the New Year.

Raw adjika "Spark" from tomato and garlic without cooking

Adjika can be cooked raw, without heat treatment of vegetables. So, of course, more vitamins will be preserved, and the taste is different, as if from freshly picked tomatoes. The recipe is quite simple, only from tomatoes and garlic.

Ingredients:

tomatoes - 1.5 kg
hot pepper - 1 pc.
garlic - 200 gr.
sugar - 2 tsp
salt - 1 tsp with a slide
vinegar - 100 ml.

Tomatoes can be used and not very beautiful, which are not suitable for pickling in jars. We wash them, cut them in half.

Hot peppers can be used whole, or you can remove the seeds. It all depends on your addiction to spicy.

Garlic is simply peeled.

Grind all the ingredients with a meat grinder. So that no vegetables remain in the meat grinder, I recommend putting tomatoes, hot peppers, garlic and tomatoes in it alternately.

If your tomatoes are juicy and there is a lot of juice, just drain some of the juice, then the adjika will turn out moderately thick.

Now add salt and sugar and pour in the vinegar. Stir the mixture for 5 minutes to dissolve the salt and sugar. The snack is ready. As you can see, it doesn't get any easier.

We lay out in sterilized jars and close with metal lids.

If you do not want to use vinegar, you can put a crushed aspirin tablet in each jar for conservation.

You can cook this appetizer without vinegar, then just store the workpiece in the refrigerator. Thanks to preservatives (garlic, salt, hot pepper), the workpiece can be stored for several months.

Horseradish at home from tomato and garlic

Horseradish is essentially the same adjika, only with the addition of horseradish root. Very tasty spicy snack. It is prepared without cooking, raw. True, in order to grate the horseradish root, you have to cry a little, this is not their pleasant business. But with the help of a modern meat grinder, the process is simplified much. I remember, about 20 years ago, my beloved mother-in-law rubbed horseradish with her hands with a grater, the smell in the kitchen was such that tears flowed from everyone nearby.

Ingredients:

tomatoes - 1 kg
horseradish root - 100 gr.
garlic - 100 gr.
sugar - 1 tbsp. l.
salt - 1 tbsp. l.

Georgian adjika recipe - you will lick your fingers

The peculiarity of the Georgian recipe is in the seasonings that are added to adjika and in the long cooking method. Please note that adjika is prepared for a week. In fact, it is not troublesome, you just need to stir it a couple of times a day.

Ingredients:

tomatoes - 1 kg
bell pepper - 1 kg
hot pepper - 2 pcs.
garlic - 100 gr.
salt - 1 tbsp. l.
suneli hops - 1 tsp
turmeric - 1 tsp
vinegar

Tomatoes, peppers and hot peppers are cut and passed through a meat grinder. We send garlic there.

Mix the resulting mass, add turmeric, suneli hops, salt and at the end pour in quite a bit of vinegar.

The original recipe, which I found on the Internet, contains the “yellow flower” seasoning. I was looking for what it could be, but it turned out that these are dry marigold flowers. Interesting, of course, but I don’t have such a seasoning. I tried replacing it with turmeric.

Now you need to be patient and mix the vegetable mass with a wooden spoon 2-3 times a day for a week. In fact, this is not so troublesome, but we must not forget about this procedure.

It is believed that this is how adjika, as it were, “ripens”. But you also can’t overdo it, otherwise it will turn sour. Keep the bowl at room temperature.

After 7 days, we transfer the workpiece to clean jars and roll it up. A very tasty and fragrant snack is obtained, I heartily recommend not to be lazy and cook it.

The most delicious recipe of tomatoes, apples and garlic

This is my most favorite recipe. And although I like to experiment and cook according to new versions of familiar dishes, adjika according to this recipe remains a favorite and is eaten first. It turns out it is moderately spicy and sour, just the perfect ratio of all ingredients. I recommend trying it out.

Ingredients:

tomatoes - 2.5 kg
carrots - 1 kg
sweet pepper - 1 kg
apples - 1 kg
sugar - 1 cup
sunflower oil - 1 cup
vinegar - 1 glass
salt - ¼ cup
garlic - 300 gr.
hot pepper - to taste

Cooking vegetables. We clean the carrots, remove the seeds from the sweet pepper. We cut the apples into slices, removing the core with seeds. I do not peel apples from the peel, the meat grinder calmly grinds it.

Pass tomatoes, carrots, sweet peppers and apples through a meat grinder, put in a large saucepan and simmer for about 1 hour.

After an hour, add 1 cup of sugar, 1 cup of sunflower oil, ¼ cup of salt.

We also grind the garlic through a meat grinder and put it in adjika. Add a piece of chili pepper. Simmer another 5-7 minutes.

At the very end, pour in the vinegar.

We spread the hot adjika in hot sterilized jars, roll up the lid.

We turn the jars over and cover with a warm blanket until they cool completely.

Spicy boiled adjika with bell pepper and garlic

This recipe is for spicy food lovers. Look how much hot pepper and garlic it has! The basis of the recipe is tomatoes, and carrots and bell peppers add sweetness.

Ingredients:

tomatoes - 2 kg
carrots - 2 pcs.
sweet pepper - 2 pcs.
sugar - 1 tbsp. l.
salt - 1 tbsp. l.
sunflower oil - 50 ml.
vinegar - 50 ml.
garlic - 2 heads
hot pepper - 7 - 8 pcs. but taste better
hops - suneli
wig
coriander
crushed red hot pepper

Incredibly tasty appetizer for the winter of tomatoes and eggplants

Ingredients:

tomatoes - 1.5 kg
eggplant - 1 kg
sweet pepper - 1 kg
garlic - 300 gr.
hot pepper - 5-6 pcs.
vegetable oil - 1 cup
vinegar - 100 ml.
sugar - 1 tbsp. l.
salt - to taste
coriander

Let's start with garlic. We will clean and wash it. Remove seeds from sweet peppers and chili peppers and cut into strips. Cut the tomatoes into pieces.

In eggplant, I peel the skin, so there will be less bitterness. Cut the eggplant into pieces. If you want, you can salt them and leave them for 20 minutes. During this time, the eggplant will release juice, which will need to be drained. The bitterness will go away with the juice.

We pass all the vegetables alternately through a meat grinder, you can even skip 2 times, then you get the most tender mass.

Of course, chopping vegetables with a blender is much faster. But then adjika will be more liquid and homogeneous. And passing through a meat grinder, pieces of vegetables will remain, adjika turns out to be more tasty and beautiful.

Pour this mass into a saucepan, put on fire, bring to a boil and cook for 40 minutes, stirring occasionally.

After 40 minutes, pour in vegetable oil and salt to taste. Add sugar if desired. The original recipe I use does not contain sugar. But it seems to me that it gives the appetizer a richer taste. So add as you wish. Cook another 40 minutes. During this time, the vegetable mass darkens, boils down. 5 minutes before the end of cooking, pour in the vinegar.

It remains only to decompose into sterile jars and roll up the lids.

That's all the recipes for today. I hope that you will find in this collection a suitable recipe for you, which, perhaps, will become a favorite in your family.

While it's still time to prepare, do not be lazy and cook. It's so nice to get a jar of delicious adjika from the pantry and feel the taste of summer in winter.

Until then, see you again.

Good afternoon.

I am often asked what sauces can be added to dishes if you stick to and avoid high-fat dressings like mayonnaise, for example.

So, adjika is a very good choice, especially if you like to spice up your dishes.

But I want to make a reservation right away - this is not a classic adjika (it is also called Abkhazian), in which only garlic, salt and hot pepper are used. No, this is adjika in the form in which our grandmothers prepared it. Someone will say that this is satsibeli sauce, someone else will remember what fashionable name it is. But for most of us, it's still adjika.

Today we will consider several options for recipes, both classic from tomatoes, and with the addition of other ingredients - apples, bell peppers and horseradish.

Adjika from tomatoes and peppers with garlic boiled for the winter

This is a very simple recipe and all you need is a little patience, since adjika needs to be boiled for quite some time.

Ingredients:

Tomatoes - 1kg
Sweet pepper - 1 kg
Apple - 1pc
Onion - 1 pc.
Hot pepper - 3 pcs
Garlic - 1 head
Medium size carrots - 2 pieces
Salt - to taste

The ingredients are enough for two liter jars.

Cooking:

All vegetables must be passed through a meat grinder.

Tomatoes need pre-cleaning - they need to cut the stalks. In sweet peppers, seeds and partitions must be removed. The spicy has seeds. We remove the core from the apple.

All ingredients can be thrown into the meat grinder at the same time. There is no point in doing it separately, because they will even mix better.

We take a deep frying pan, or, if you want to cook more, then a cauldron, put it on medium heat and put all our ingredients into it.

Stir occasionally and wait for the mixture to boil.

After boiling, reduce the heat to a minimum and continue to boil the adjika for another 40-60 minutes until almost all the liquid has evaporated.

Boiling time depends on how juicy and fleshy the tomatoes were.

At the end, add salt. Add 1 heaping teaspoon, stir, taste and add more if needed.

Now adjika can be laid out in banks. Please note that the recipe does not use vinegar or citric acid. These are preservatives that are usually used in preparations to prevent fermentation processes in sealed cans.

This time we will not take them, so as not to interrupt the original taste, but the process will need to be approached as responsibly as possible.

So, we lay out the boiling adjika in pre-sterilized jars.

To prevent the jars from bursting, they must be hot. Or you can put a metal knife under the jar as a heat sink

Now it remains only to roll up or close the jars and leave them to cool upside down under the covers.

Sweet tomato and garlic adjika with apples

This recipe, unlike the classic one, has a soft and fresh taste. Here we will take not one apple, but much more. You can use such adjika not only as a sauce, but also for cooking main meat dishes, soups and gravies.

Ingredients:

Tomatoes - 3 kg (or 3 liters of tomato juice)
Carrots - 1kg
Bulgarian pepper - 1kg
Apples - 1kg
Hot chili pepper - 3 pieces
Garlic - 200g
Vinegar 9% – 150g
Sugar - 150g
Salt - 130g
Vegetable oil - 200ml

The ingredients are for 6 liter jars.

Cooking:

As in the previous recipe, we clean the vegetables, cut them into slices and pass them all in a bunch through a meat grinder. Except garlic. So that he can add flavor to adjika, we will add it almost at the very end.

If you want it to be spicier, do not remove the seeds from the chili pepper.

Pour the resulting mixture into a deep frying pan or cauldron and bring to a boil over medium heat, stirring occasionally. After boiling, reduce the heat to a minimum and cook for another 1 hour under the lid.

5 minutes before the end, add sugar, salt, vinegar and vegetable oil. And only at this stage add garlic. We mix everything and cook.

Then, without removing the adjika from the fire, pour it into sterilized jars.

Another way to prevent jars from bursting is to put metal spoons in them.

We close the jars and leave to cool upside down under a blanket.

Adjika from tomatoes and garlic with horseradish - a recipe without cooking

In this option, we will save time as much as possible and will not cook anything, we will use the ingredients raw. And also, for a more “burning” taste, we will add horseradish to the tomato adjika.

You need to store such adjika only in the refrigerator.

Ingredients:

2.5 kg tomato
1 kg red bell pepper
250 gr horseradish
2 tablespoons salt
200 gr sugar
150 gr garlic

From these ingredients, 3.5 liters of the finished product is obtained.

Cooking:

Cut the tomatoes and bell pepper into slices and pass through a meat grinder. We also send garlic cloves there.

Horseradish is much more difficult to grind. Due to their fibrous structure, horseradish roots wind up very quickly and clog the meat grinder knives.

It is most convenient to chop the horseradish root with a blender in a bowl with knives, adding some tomatoes

But this is a pretty important point. Take your time and don't fall asleep all at once. First, add and stir only half of the prepared sugar and salt. And then suddenly it seems to you that the adjika turned out to be too sweet or, on the contrary, salty?

The advantage is that the sauce is cold and you will immediately understand whether you have added enough salt and sugar.

In general, take your time, create the taste that you like.

Well, when everything is ready, pour adjika into sterilized jars.

It is not necessary to roll up the jars, it is enough to close them with plastic lids, which were previously dipped in boiling water for a few seconds.

The beauty of this recipe is that it is immediately ready to eat and you do not have to wait for winter to please yourself with delicious spicy adjika.

You need to store such a blank in the refrigerator for about six months.

Sharp and burning adjika for the winter - you will lick your fingers

In this recipe, we will use only tomatoes, garlic and hot peppers for hotness. This is the most spicy adjika among those in the preparation of which tomatoes are used. Sometimes it is called "Armenian".

Ingredients:

5 kg tomatoes
1 kg of garlic
500 gr. hot pepper
0.5 stack. salt

Ingredients for 3 liter jars

Cooking:

There is nothing new for you in this cooking option. We cut the tomatoes into slices and remove the stalks, we cut off only the tails from the pepper.

Pass the tomatoes through a meat grinder, pour them into a saucepan, salt and mix.

Then we drive garlic and pepper through a meat grinder, add to the pan and mix again.

If you eat adjika for a month and a half, then you do not need to cook it. But then, in order to comply with the rules of the recipe, adjika must ferment.

To do this, put it in an enamel pan, cover with gauze and put it on a balcony or window sill (but not in the refrigerator) for 15 days. Once a day, adjika should be stirred.

In two weeks, Armenian-style spicy adjika will be ready, which is stored in the refrigerator.

After twisting and salting the tomatoes, put them on medium heat and bring to a boil. Then lower the heat and simmer for 10 minutes to remove some of the moisture.

Then add the pepper and garlic, stir and cook for another 5 minutes.

After that, hot adjika can be poured into sterilized jars and closed with lids.

Adjika - a classic recipe with a photo

And finally, I offer you a recipe that can be called a classic adjika for the winter. True, there are no tomatoes in it anymore. Bulgarian pepper is used here. But, I’ll tell you a secret, if you take tomatoes instead, then the final taste will not change.

Ingredients:

Hot pepper with seeds - 2kg
Bulgarian pepper without seeds - 1kg
3 heads of garlic
1 tbsp salt
2 tbsp sugar
1 tbsp vegetable oil

Enough ingredients for 5 jars of 0.5 l

Cooking:

As you may have guessed, we need to twist all the ingredients in a meat grinder, having previously cleaned them.

Take only red pepper so that adjika has the “correct” color

We send the twisted vegetables to the pan, add salt, sugar and pour in sunflower oil.

Place the saucepan over medium heat and bring the mixture to a boil. After boiling, reduce the heat to a minimum and cook for another 30 minutes, stirring occasionally.

After 30 minutes, the pan can be removed from the heat and hot adjika can be laid out in pre-sterilized jars.

As you can see, there are no difficulties in preparing adjika for the winter. All it takes is a little patience.

I hope that the article was useful for you and chose for yourself the recipe that you liked.

Thank you for your attention.

Fragrant adjika is ideal in combination with meat, fish, cereals, potatoes, baked vegetables. The main components of the hot sauce are pepper and garlic, the beneficial properties of which can be preserved by adjika cooked without cooking.

The benefits of this sauce are obvious, and the recipes are very easy to follow. This is not surprising, because to prepare a fragrant spicy seasoning, you just need to chop the vegetables, combine them with spices, salt, oil or vinegar and arrange them in jars. Fresh garlic will help you survive the winter cold without a cold, and tomatoes, peppers and herbs will provide the body with essential minerals and vitamins.

Adjika for the winter without cooking - general principles of cooking

To prepare adjika from tomatoes for the winter without cooking, it is better to choose coarse salt and purple garlic. Salt should not contain any additives - additional flavors should give the sauce spices and herbs. You can take any pepper: green, red, yellow, hot chili and sweet paprika. Combinations of various herbs with a tomato-garlic base can be varied as you like, focusing only on your own taste and creating original recipes.

Georgian cuisine is characterized by a combination of hot pepper, garlic, herbs, spices and salt. Russian cuisine allows the introduction of softening taste components into this base - tomatoes, apples, carrots.

Adjika for the winter without cooking - recipe 1

The basis of adjika from tomatoes for the winter without cooking is pepper and garlic. This is the main hot sauce of Slavic cuisine. For cooking, you will need fleshy ripe tomatoes, sugar and vinegar. The recipe is designed for a large amount of the finished product - the output will be about six liters. If you need a little adjika, then you should proportionally reduce the weight and volume of these ingredients.

Ingredients:

Six kilograms of tomatoes;

Six hundred grams of garlic;

Two kilograms of sweet pepper (it is better to take red);

Eight pieces of chili peppers;

Two tablespoons of sugar;

Six tablespoons of salt;

Ten tablespoons of vinegar 9%.

Cooking method:

Wash and sterilize jars with lids.

Rinse vegetables, dry, cut the stalks and spoiled places, clean from seeds and husks.

Cut the tomatoes, let the excess liquid drain (put in a colander or deep bowl). One and a half hours will be enough.

Twist the tomatoes through a meat grinder.

Pass pepper and garlic twice through the fine grate of the meat grinder.

Mix vegetables, sugar, salt, vinegar, arrange in jars. If long-term storage is not necessary, then it is not necessary to roll up metal lids, plastic lids are well washed and scalded with boiling water (too hot boiling water can ruin the lids). The sauce can be consumed immediately.

Adjika for the winter without cooking - recipe 2

Adjika from apples for the winter without cooking "Apple-carrot" is a soft, fragrant, spicy sauce, for the preparation of which apples, tomatoes, peppers, garlic and carrots are used. The beauty of this adjika is that the proportions can be changed, taking into account your own taste. However, apples for this recipe need quite dense and sour. Sweet fruit will make the sauce cloying.

Ingredients:

Half a kilo of ripe tomatoes;

Three hundred grams of apples;

Half a kilo of bell pepper;

Four or five pods of hot pepper;

300 grams of carrots;

The same amount of peeled garlic and parsley root;

One hundred grams of mustard;

Two tablespoons of tomato paste; a glass of 9% vinegar;

Salt to taste.

Cooking method

Prepare vegetables. Rinse, peel, seeds, tails, cut into pieces.

Peel the apples from the skin and core, cut into slices.

Using a meat grinder with a fine grate, separately chop the vegetables and apples to a liquid sauce.

Add tomato paste, salt, mustard, vinegar to the mass, mix everything thoroughly with a wooden spatula.

When the ingredients are finally combined, pour the sauce into jars. You can eat right away, but it is better to give adjika one or two days to brew.

It is better to close the jars with plastic lids, since you still have to store them in the refrigerator or cellar.

The sauce will acquire a particularly rich taste in a week. Apple juice will give it astringency and sourness, and fruit pulp will give tenderness and soft texture.

Adjika for the winter without cooking - recipe 3

The original taste of freshness has adjika from celery for the winter without cooking "Fresh Look". Tomatoes are replaced with tomato paste in this recipe. Celery is useful in diseases of the kidneys, stomach, liver, intestines. Cooking raw, undercooked adjika with this vegetable allows you to get an extremely healthy and very tasty sauce with a special tart, spicy note. From the specified amount of ingredients, up to five liters of finished adjika are obtained.

Ingredients:

Three liters of tomato paste;

25 pieces of medium bell pepper;

Twelve pieces of hot chili pepper;

18 heads of garlic (you can take a kilogram);

Two hundred grams of celery;

The same amount of dill and parsley;

Two tablespoons (with a slide) of salt;

12 tablespoons of sugar;

18 teaspoons of vinegar essence (70%).

Cooking method:

Peel the garlic, bell pepper and hot pepper. Together with the stalks, you need to remove the seeds, films.

Pass pepper, garlic, celery, parsley and dill twice through a fine meat grinder. If desired, the greens can be simply chopped.

Add in the tomato paste, stir.

Add sugar, salt, acetic acid and mix adjika again.

Arrange the sauce in jars, having previously thoroughly sterilized them along with the lids.

Roll up the banks. Adjika with celery for the winter without cooking is stored only in a dark, cool place.

Adjika for the winter without cooking - recipe 4

It is quite simple to prepare the Piquant sauce - the original onion adjika for the winter without cooking. Usually, onions are not used for cooking adjika, especially in original Caucasian sauces. The peculiarity of the recipe below is the simultaneous use of garlic and onions for a particularly strong taste. The addition of oil allows the sauce to store better. The use of overripe tomatoes is allowed and even encouraged.

Ingredients:

Three kilograms of tomatoes;

Five pieces of large bell pepper;

Four pieces of hot pepper;

Five large bulbs;

head of garlic;

Five tablespoons of 9% vinegar;

Seven tablespoons of vegetable oil;

Salt to taste.

Cooking method:

Prepare vegetables by washing them, peeling them from films, seeds, husks, stalks.

Cut vegetables into pieces and turn through a meat grinder. You can give the sauce the desired consistency by chopping vegetables in a food processor or blender.

Transfer the mass to a large container, add oil, vinegar, spices to taste, mix. Leave the prepared sauce for an hour to infuse.

While onion adjika is infused for the winter without cooking, you need to prepare half-liter jars: wash, sterilize for 10 minutes, not forgetting the lids.

Remove hot jars from the sterilizer, fill with adjika and immediately roll up.

Cool the jars upside down, wrapping them tightly with a blanket. After cooling, send to a cool place for storage.

Adjika for the winter without cooking - recipe 5

The adaptation of the Caucasian recipe to the traditions of the Russian culinary school led to the creation of a sauce with the addition of horseradish. Horseradish adjika for the winter without cooking has many names in Russian culinary ("Spark", "Khrenovina", "Appetizing") and it turns out to be very spicy, spicy, rather tart.

Ingredients:

Two kilograms of tomatoes;

Three chili peppers;

Three heads of garlic;

150 grams of horseradish (dense white root);

Three tablespoons of salt and black pepper.

Cooking method:

The technology for preparing adjika is similar to the above. Wash vegetables, chop, season with salt and pepper, roll up in sterilized jars, put in the cold. Adjika with horseradish is stored for quite a long time - up to three years.

Adjika for the winter without cooking - recipe 6

Adjika with herbs for the winter without cooking is very good for meat. Preparing the traditional sauce is very simple. In addition to cilantro, dill, parsley and suneli hops, you can safely use traditional Russian herbs that are typical for a particular area: thyme, mint, basil.

Ingredients:

Two kilograms of bell pepper;

Three heads of garlic with large cloves;

400 grams of hot pepper;

One large bunch of dill, parsley, cilantro;

Five tablespoons of suneli hops;

Three teaspoons of ground black pepper;

Two tablespoons of peppercorns;

Half a glass of salt.

Cooking method:

Clean and cut vegetables.

Greens carefully cut with a knife.

Grind vegetables and herbs in a food processor or meat grinder until smooth.

Add salt, seasonings, pepper to the mass and mix.

While the sauce is settling, sterilize the jars. Pour adjika into jars, immediately roll up, cool upside down on the lids.

Raw adjika should be stored in the cold. The sauce with tomatoes and herbs goes especially well with meat.

Adjika for the winter without cooking - recipe 7

Traditional Georgian cuisine is unthinkable without walnuts. Adjika from walnuts for the winter without cooking is the original Georgian hot sauce. It goes well with meat dishes. It turns out quite thick, the nut mass gives this sauce some oiliness and makes it quite satisfying.

Ingredients:

Half a kilo of red hot pepper;

Three kilograms of bell pepper;

Half a kilo of garlic;

Two cups of shelled walnuts;

Three bunches of cilantro;

Half a glass of salt.

Cooking method:

Wash and dry vegetables.

Remove shells and membranes from walnuts.

Cut the stem off the peppers, remove the seeds and rinse again.

Crush the peeled walnuts in a mortar. If not, you can get by with a regular rolling pin. Place the nuts in a bag or wrap in a paper towel, put on a wooden board and roll vigorously with a rolling pin to grind.

Bring vegetables and herbs to a paste-like state in a food processor or pass them twice through a meat grinder with a fine grate.

Combine vegetable sauce and walnut paste, salt and mix well.

Leave adjika for an hour: the sauce should brew.

While adjika is infused, you can start sterilizing jars and lids. If there is no sterilizer, an ordinary pan with a special metal circle installed on it for sterilizing cans will do.

Arrange the finished adjika in jars, roll up and put away for storage in a cold dark place. Part of the sauce can be poured into a plastic container for immediate use and stored in the refrigerator.

Adjika for the winter without cooking - tricks and tips

No adjika is complete without a lot of garlic. It takes quite a while to clean up. To make your work easier, you can put the right amount of garlic heads in the refrigerator. After half an hour, put them in a bag or towel and vigorously hit the table. You will have to tap the garlic for two to three minutes, but the result will please you: garlic cloves will be very easy to separate from the husk.
You need to clean hot peppers in thin rubber or plastic gloves. Pepper will simply burn the bare skin of the hands. For the same reason, you can only work in a well-ventilated area, and preferably with an open window.
Adjika without cooking is good not only for meat. The sauce is perfect in combination with fish or vegetables, rice and buckwheat are good.
If you want to achieve a more refined taste, you can grind the ingredients not in a blender or meat grinder, but separately: chop the garlic into small pieces or grate, chop the nuts with a rolling pin or grind in a mortar, and chop the greens with a knife. From exactly how certain products were crushed, the taste of the final dish will be flooded.
It is good to add coriander, zira, Imeretian saffron to spicy adjika from tomatoes for the winter without cooking. Lighter versions of the sauce allow the use of other spices - bay leaf and marjoram.
No need to be afraid of culinary experiments: adjika loves them. Basil, thyme, mint, Imeretian saffron, ucho-suneli (blue fenugreek), dill seed, zira, coriander and even cinnamon can be an excellent material for culinary creativity.
Not all recipes allow the use of overripe tomatoes. These vegetables contain a lot of liquid. Cooking raw will prevent excess moisture from evaporating, so the sauce may be too thin.
Uncooked adjika can easily deteriorate if stored at normal room temperature. The best place for raw sauce is in the fridge and cellar. Preservatives increase the chances of survival: salt, vinegar, vegetable oil.
An unusual method of preparing adjika from tomatoes for the winter without cooking is the use of natural fermentation. You need to leave the sauce to ferment at room temperature - usually the process takes three to four days. As soon as the mass ferments, it must be poured into plastic bottles, thoroughly without topping up to the neck, and put in the refrigerator (you can try putting one container on the balcony). Such a sauce can be stored for up to three years, while maintaining the freshness of the main components. Pickled vegetables are very beneficial for health.

A long time ago, high in the mountains of Abkhazia, numerous flocks of shepherds grazed. And every spring, before a long campaign, the owners of the sheep gave them salt. Animals consumed it, increasing appetite and thirst. And they grew faster and faster per kilogram kilogram. The owners were happy, but they feared that the shepherds would steal salt. But it's not that cheap! Wealthy owners of the flock decided to add hot pepper to the crystals so that it would be discourteous. But cunning shepherds began to add various aromatic herbs and spices there, and then they enjoyed using the mixture as a delicious seasoning for various dishes.

Description

Such is the legend about adjika. Whether this was true or not, no one knows for sure. But at least some experts claim that it was thanks to the shepherds that adjika from tomato and garlic appeared on our table, the recipe of which we will tell you below. Probably only a person who is very far from culinary art does not know how to cook it today. Every housewife has at least one simple one of tomato and garlic in her notebook. I would like to note that pepper plays the main role in adjika, although in translation from the Abkhaz the word means “salt”, and in Turkish it means “hot, spicy”.

Delicious adjika without tomato

Traditional adjika says no to tomatoes, carrots, apples. And if you have not tried a real hot mixture, which is enough to add just a crumb on the tip of a knife, then take a chance using the following recipe. Take 5 kilograms of leguminous, spread in a dark place on a towel and hold it for 3 days. During this time, the fruits will dry out a little. Coriander should be ground, resulting in a glass of powder. Before you start mixing the ingredients, it is recommended to wipe your hands with vegetable oil and wear strong rubber gloves on top.

Peppers must be cut, cleaned of the insides and washed. Prepare the garlic, 500 grams is enough for the indicated proportions. The main components are ready for further procedure. Pass the peppers through a meat grinder along with garlic, then mix with coriander and scroll twice more. The resulting mass is thoroughly mixed with salt and put in prepared jars.

You should pay tribute to the "newly made" sauce. There are many worthy options for every taste, sweet, spicy, with horseradish or apples. Some prefer to add ginger and celery. They say that this composition contributes to the process of losing excess weight.

Recipe

Granulated sugar - one tablespoon;

Coarse salt - three tablespoons;

Vinegar 9 percent - five tablespoons.

Adjika from tomato and garlic: recipe

Wash and remove excess from vegetables. It can be black dots, ponytails, seeds (in pepper). Quarter the fruits of tomatoes and place in a deep bowl. Wait an hour for excess liquid to drain. The next step is to pass the components through a meat grinder or grater. Next, scroll the spicy fruit and vegetables together. Finally, leaving only hot peppers. For them, there should be a separate container so that you can add to the mass to taste. Mix everything with a non-metallic spatula, adding sugar, vinegar and salt. Ready adjika is packed in sterilized dishes, sealed with lids and stored in the refrigerator.

Let's look at a few more secrets. It becomes sharp and sour when adding grated horseradish root, while acid can be omitted. In addition, this ingredient has antiseptic properties.

A simple adjika recipe for the winter

Tomatoes, garlic - these are the two main ingredients of the snack. But in order to make large stocks of sauce for a long time, you will need more vegetables, which, by the way, are best cooked.

How is adjika prepared from tomatoes, carrots and garlic? Its recipe is quite simple. Apples are also added to this dish. As a result, adjika becomes more like vegetable caviar, but it is also very tasty and popular with gourmets. Buy a kilogram of sweet peppers and carrots, a tomato will need 2.5 kg, and 6-7 medium fruits are enough for hot peppers. Do not forget apples, they are one kilogram. Scroll these fruits, along with the rest of the vegetables, and cook the resulting mass over medium heat for about an hour. Allow to cool slightly and only then add crushed garlic (200 g), a glass of sunflower oil, vinegar, sugar and salt. Then the mass must be thoroughly mixed with a spoon, preferably a wooden one, and decomposed into a processed container.

On top of the mass in a jar for better preservation of the product, you can add a little vegetable oil. And if there is no hot pepper in pods in your household, replace it with ground pepper in the following proportions: 1 pod - 1 teaspoon.

What is adjika suitable for?

Homemade sauce will be an excellent addition to many dishes: aspic, jelly, any meat, including traditional chicken, pork or lamb skewers. It is especially pleasant to open a jar with a fragrant mass in winter. The smell will excite memories of the sunny season.

With horseradish

Let's look at the recipe for adjika from tomato, horseradish and garlic. It excites appetite well and such a blank is stored for a long time. From the consumption of a kilogram of tomato, you will need 200 grams of peeled root, a couple of sweet peppers, and hot 1-3 pods. Garlic will be enough 250 grams.

Cooking process

To begin with, the tomatoes must be treated with boiling water, divided into several fairly large parts. Then you need to clean the rest of the components. Chop the horseradish root into rings, and cut the cloves into slices, half a clove. Sweet pepper must also be scalded, freed from the top film and seeds inside, cut into small pieces. Pass the vegetables mixed together through a meat grinder at least twice, then mix with spices: in equal proportions, a tablespoon of salt, be sure to sugar, you can add the same amount of curry or suneli hops from the market, then pour in vegetable oil and vinegar.

When the tomato and garlic adjika is ready, the recipe of which we told you, you need to move on to the spin. Two versions of it are now known. The first is a water bath, which should be subjected to the resulting mass and then immediately rolled up. The second is to decompose the vegetable mixture into jars with loose lids, keep in the refrigerator for two days so that excess air comes out. After that, you can tightly pack for long-term storage.

Adjika with zucchini for those who love original dishes

Fans of experiments feel free to use other vegetables in the preparation of hot sauce. For example, zucchini.

For cooking you will need:

half a kilogram of pepper and the same amount of carrots;
three kilograms of zucchini;
one and a half kilograms of tomatoes;
ten cloves of garlic;
two tablespoons of pepper (red);
salt (two tablespoons);
vegetable oil (200 ml);
100 grams of sugar.

Cooking delicious adjika from tomato, garlic and zucchini

First, prepare all the vegetables: wash and dry.
You can grind vegetables in a meat grinder. Start with a tomato, twist them well.
Peel the zucchini and pass through a meat grinder. Do the same with sweet peppers and carrots. At the end, squeeze the garlic into the resulting mass. Then combine all the ingredients in one container, add sugar.
Then add salt and oil. Put the dish to cook on low heat. This process will take approximately forty minutes. All this time, stir the adjika from zucchini so that it does not burn. It is better to use a heavy-bottomed pot for cooking. At the end of cooking, add red pepper and simmer the dish for another ten minutes.
Now transfer adjika to prepared jars and roll up. Shelf life in a cool place is long. By the way, you can try the fresh mass. We wish you bon appetit!

A small conclusion

Now you know how to prepare adjika with garlic, tomatoes, we have provided you with a recipe without cooking. We also looked at a few other good cooking methods. I would like to note that adjika from tomato and garlic, the recipe of which we told you, is good for the body. Sharpness gives an increase in energy, invigorates and renews strength. Vitamin composition helps in strengthening the immune system. But you should pay attention to contraindications. Do not get carried away with the sauce if you have been diagnosed with peptic ulcers or gastritis, so as not to harm your body.

We proudly call any vegetable mixture heartily seasoned with hot pepper, garlic and (sometimes) horseradish adjika. And although this sauce is only remotely related to the classic Abkhazian seasoning, it does not become less tasty because of this. Most often, available vegetables and even fruits are taken as the basis. A piquant preparation is made from squash pulp, plums, apples, gooseberries and even garlic arrows. But the adjika from tomato and garlic found the greatest popular love. For the winter, it is harvested without cooking or in a boiled state. The first option attracts with its lightness, ease of preparation and unique fresh tomato flavor. That's where I plan to stop. Here are two of my favorite recipes. Just fire! Try with care, eat with pleasure.

Raw homemade tomato adjika "Khrenovina" with garlic and horseradish

Despite the funny name, reminiscent of carelessness and playfulness, the dish turns out to be serious - spicy, fragrant and juicy. The first impression is deceptive. At first, you get the kilo-sweet taste of the tomato, but after a few moments, the garlic-pepper-horseradish (sorry, that's not a dirty word) pungency catches up with it. The perfect accompaniment to crispy grilled meats. It cuts great!

Ingredients:

Exit: 2.5 l

How to prepare adjika from tomatoes and garlic for the future (for the winter) without sterilization and cooking:

Watery tomatoes are not suitable for making sauce. It will turn out liquid and not so tasty. But with green fruits it comes out great too. Blanch the tomatoes, if desired, and remove the skins. The blanching procedure, despite the unusual foreign word, is simple. Boil water in a saucepan. Without removing it from the heat (heating should be minimal), put the fruits into boiling water. To make it easier to remove later, place them in a metal sieve (colander). Forget about tomatoes for 4-6 minutes. Take out. Cool down a bit. The peel is easy and neat to remove. I almost always chop whole tomatoes into adjika. Thin skin in the finished product is practically not felt. Wash the tomatoes. Remove the "patch" - the rest of the stem. Cut the pulp into 4-8 pieces.
Remove stems from sweet peppers. You can leave the seeds or cut them out. With seeds it turns out more fragrant.
Wash and clean the horseradish root. Remove the husk from the garlic. Cut the stalks off the hot peppers. Divide each pod into several parts. If you like it spicy (and you probably are), don't throw away the core.
Grind all the prepared ingredients to the state of a heterogeneous thick paste with small pieces. This is easiest to do in two ways: through a meat grinder or a blender. Garlic cloves, horseradish and chili pods are best ground separately from tomatoes and bell peppers.
Mix all vegetables and spices. Pour into a large bowl. An enameled or plastic container is suitable, since adjika can be prepared without cooking and other heat treatment. But it is better not to use metal without enamel, since the metal will oxidize under the influence of acid.
Add the right amount of salt and sugar. Pour in vinegar and vegetable oil. Stir. Leave at room temperature for 1-2 hours. From above it is desirable to cover with gauze. In the process of "rest" on the surface of the adjika, foam will collect. It is not necessary to remove it, but it is better to remove it carefully. Instead of 9% vinegar, you can use 6%. It will need 150 ml.
After the specified time, stir the Horseradish again. All grains should dissolve. Arrange adjika in prepared (sterile, dry) jars. Close with capron caps. Store the seasoning in the refrigerator or in a dry, dark cellar (at a temperature not exceeding +6 degrees).
Such fragrant adjika turns out juicy thanks to tomatoes, uniquely vigorous due to garlic, horseradish, chili and is excellent until winter.

Adjika without cooking from red tomatoes, herbs and garlic on aspirin

There is a sauce before the first (as well as before the subsequent) date is strictly contraindicated. A vigorous, persistent aroma is unlikely to be masked even by a whole pack of chewing gum. But true connoisseurs of spicy savory dishes will enjoy tremendous pleasure. The recipe is simple, and the result is as expected. Instantly tears through the nasopharynx and causes a mean male (well, or female, depending on who tries) tear.

List of required products:

Exit: 2-2.5 liters.

Cooking process:

The peculiarity of this recipe is that it is not necessary to use the whole tomato. That is, you can adjust the consistency of the sauce to your liking. That is why I have indicated the inaccurate number of ingredients in the list. Before adding salt and aspirin, it is advisable to measure the exact amount of adjika so as not to “miss”. Otherwise, there is a risk of souring during storage until winter. Remove stems from tomatoes. It is not necessary to remove the skin. Cut into large pieces. If you are used to using a meat grinder to prepare adjika, then chop all the ingredients one by one. When chopping with a blender, you can put vegetables (except tomatoes) and spices in one container and grind everything together in small portions. Puree the tomatoes and set aside for now if you want to experiment with thickness.
Wash the fleshy sweet pepper. Cut into random pieces after removing the tails and core.
Divide several heads of garlic into separate cloves and peel. Bitter pepper cut into thick rings with seeds. The more spices you put in, the more vigorous the sauce will turn out.
Soak parsley and/or cilantro in cold water for 20-30 minutes. Pour boiling water over. Dry. Tear with your hands. Put to other components.
Grind all products to a puree-like consistency. Pour tomato puree into adjika until you reach the desired consistency. Measure the volume of the resulting seasoning.
Crush the aspirin tablets. Pour into the preparation. Send salt there. Stir. Close the container with raw tomato adjika. Send to infuse in the refrigerator for 8-12 hours. Stir a couple of times.
Sterilize half-liter jars (over steam, in the microwave, in the oven). Discuss. Pour boiling water over capron (polyethylene) lids. Let them dry. Spread the adjika on the banks. close. So that the sauce does not turn sour, because it is prepared for the future without cooking, store it strictly in the refrigerator until winter. The exception is the cellar, where it is dry and dark all year round, the temperature is constantly low.
The cost of preparation is wonderful. If there is a little, enough until the spring. But this rarely happens. You can try right away.