Adjika spicy from tomato. How to cook adjika from tomatoes

Sweetish-spicy adjika is the most famous spice from Caucasian cuisine. The sauce has millions of fans around the world, any housewife can cook it, and prepare homemade adjika for the winter without any special financial costs. The recipes on this page are the best, as they say: "Try and lick your fingers!"

The best adjika recipe for the winter from tomato

The best adjika comes from the perfect combination of sweet and hot peppers, juicy tomatoes and spices. The recipe is simple, the cooking process is easy, and the result is tasty and very healthy. Such adjika can be rolled up for the winter and used as a seasoning for any hot dishes, side dishes or cold snacks.

For cooking you will need:

Cooking:

First, let's prepare the ingredients. Peel the garlic from the husk, peppers from the seeds, and divide the tomatoes into halves and get rid of the stalks.

First, we pass the tomatoes and sweet peppers through a meat grinder (you can chop them in a chopper) and send them to stew in a saucepan. Cook for at least 20 minutes, the time can be increased if you want the adjika to be thicker!

Next, grind the hot pepper and garlic, and send this burning mixture to a saucepan. 2 minutes before the end of cooking, add the remaining ingredients: salt, sugar, vinegar and oil. Mix everything thoroughly and let the adjika boil a little more. While hot, roll the sauce into sterilized jars and put on the lid.

It is better not to add greens to adjika during cooking, you can cut cilantro or parsley immediately before use.

You can store blanks on the balcony and even in the home pantry!

Recipe for spicy adjika - you will lick your fingers

The famous culinary specialist Olga Matvey offers a recipe for delicious spicy adjika or homemade ketchup “You will lick your fingers!”. It is prepared quickly, simply and effortlessly, and the products for a healthy and tasty seasoning cost a penny.

Ingredients for harvesting:

Cooking:

1. We will pass peeled sweet peppers, chopped tomatoes, hot pods without tails, onions and carrots through a meat grinder. At the end, we scroll a little ginger and get a beautiful bright fragrant mass.
2. We put the saucepan on the fire, bring to a boil and cook for 30 minutes.
3. Add sunflower oil, the remaining spices, mix and simmer adjika for about 1 hour over low heat.
4. 10 minutes before the end of cooking, pour apple cider vinegar, boil a little more and pour hot into jars.

Such adjika is stored in any cool place and is always at hand with the hostess. Enjoy your spicy aftertaste!

Adjika without cooking - a recipe for the winter

Adjika according to such a simple recipe is prepared in many families around the world. The taste of fresh vegetables and a pleasant bitterness remind of summer, and harvesting for the winter without cooking preserves the vitamins and beneficial properties of natural ingredients. Include such adjika in the winter menu and you are guaranteed 100% protection against colds!

Few ingredients:

Cooking progress:

For the future adjika, we will prepare a 5-liter plastic container with a lid, where we will throw off all the ingredients.

We put a meat grinder or chopper and scroll through the peeled vegetables in turn. Let's skip the tomatoes first, then the sweet peppers when it comes to the hot pods. in no case do not touch your eyes and lips! Burns!

Season the vegetable mass with salt, sugar and vinegar, mix thoroughly and close the lid. Adjika will infuse a little and be ready for use. Bon appetit!

Adjika for the winter as in a store

Georgian adjika Odzhakhuri comes from the USSR. Those who lived in that great country will be able to cook, taste and remember the taste of childhood. It is very similar to the seasoning that was sold in stores and was in great demand among undemanding Soviet citizens.

Products:

Cooking:

1. With the help of a hand mill, turn the spices into a free-flowing powder. We cut the tomatoes into slices and get rid of the stalks, remove the tails from the peppers.
2. Pass the garlic, tomatoes and hot peppers through a meat grinder. Pour the ground spices, sugar and salt into the vegetable puree. Mix everything thoroughly and boil over low heat for about 4 hours.

The smell of store-bought Soviet adjika betrayed the presence of utskho-suneli in the composition of the Georgian seasoning. It was she who gave the dish that unusual and memorable taste.

Adjika "Odzhakhuri" is dark and slightly dry in color. But this is a real fragrant concentrate of tasty and healthy Caucasian cuisine!

Recipe for adjika with apples

The housewives wrote down the recipe for delicious adjika with apples in their culinary notebooks, constantly cooked and betrayed little savory secrets from parents to children. She was also called adjika at home. But it was not just a spicy seasoning, but a real autumn sauce with fresh fruity notes.

Let's prepare the ingredients:

Cooking:

1. We pass juicy tomatoes through a meat grinder or pierce with a blender. We send the puree to the saucepan, throw the ground carrots in the same place. Then we scroll the sweet pepper and apples peeled from seeds.
2. We mix all the multi-colored vitamin ingredients, throw hot peppers directly with seeds into the mixture, and begin to boil adjika.
3. After boiling, reduce the gas and cook adjika for 60 minutes. During this time, scroll the garlic and 5 minutes before turning off the heating, throw it into the mixture. Pour oil there, add sugar and salt. Boil for another 5-7 minutes, and pour hot adjika into jars.

If we close the seasoning for the winter, then together with garlic add 2 tablespoons of 9% vinegar to the pan.

The result is a bright, aromatic sauce with a sweet-sour-spicy taste. Just a meal!

And finally. Adjika can be spread on bread, added to any dish along with a side dish, eaten with small spoons and used when baking Italian pizzas.

Good luck and see you for new recipes!

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

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

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

Adjika from tomatoes and garlic - a simple recipe

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

Ingredients:

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

Cooking

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

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

Ingredients:

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

Cooking

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

Tomato and garlic will come in handy for lovers of vitamin preparations. In the cold season, such a seasoning will perfectly “cheer up” and support the body with useful substances, because horseradish root contains ascorbic acid, which will add taste, improve digestion, and act as an excellent cold remedy.

Ingredients:

• tomatoes - 2 kg;
• head of garlic - 2 pcs.;
• horseradish root - 150 g;
• vinegar - 50 ml;
• oil - 200 ml;
• sugar - 50 g;
• salt - 20 g.

Cooking

1. Chop tomatoes and horseradish.
2. Season with butter, sugar and salt and cook for 40 minutes.
3. Add vinegar and garlic.
4. Adjika from tomatoes and garlic is a classic recipe that involves immediately rolling the seasoning into jars.

Garlic is a classic of Georgian cuisine. Even taking into account that the ingredients are incredibly spicy, the finished seasoning turns out to be balanced, moderately hot, spicy and fragrant. The secret is simple: Caucasian chefs use a minimum of products and adhere to clear proportions.

Ingredients:

• tomatoes - 2.5 kg;
• hot pepper - 250 g;
• head of garlic - 1 pc.;
• salt - 50 g.

Cooking

1. Chop the tomatoes.
2. Boil, add salt, pepper and garlic.
3. Adjika from tomatoes with garlic is a classic recipe where the mass is cooked for 5 minutes and rolled into jars.

Adjika from tomato and garlic without vinegar will join the ranks of high-quality seasonings, because today there are many components that help to preserve preparations absolutely harmlessly. So, ordinary aspirin will not only increase the shelf life of preservation, but also allow you to cook seasoning without cooking, which will ensure the safety of the maximum of useful substances.

Ingredients:

• tomatoes - 4 kg;
• sweet pepper - 900 g;
• hot pepper - 3 pcs.;
• head of garlic - 2 pcs.;
• aspirin - 10 pcs.;
• salt - 40 g.

Cooking

1. Scroll vegetables in a meat grinder.
2. Salt the resulting mass, add aspirin and set aside for 3 hours.
3. Arrange in banks and roll up.

Tomato and garlic adjika is a recipe that allows you to utilize an unripe crop. More often this applies to green tomatoes, which are not suitable for eating raw, but are excellent for cooking many dishes. They are neutral in taste, easily accept the aromas of neighboring components, which is especially appreciated when creating seasonings.

Ingredients:

• green tomatoes - 1.5 kg;
• a bunch of cilantro - 1 pc.;
• bell pepper - 250 g;
• hot pepper - 3 pcs.;
• garlic clove - 4 pcs.;
• vinegar - 40 ml;
• oil - 50 ml;
• sugar - 40 g;
• salt - 10 g.

Cooking

1. Grind green tomatoes together with two types of pepper.
2. Pour in the oil, season and cook for 35 minutes.
3. Add vinegar, garlic, herbs, sweat for 10 minutes and roll up.

For those who want to feel freshness, piquancy and pleasant aroma at the same time, adjika from tomatoes and garlic without pepper with apples is perfect. Unlike traditional seasonings, this preparation is very delicate, tender and has a fruity sweetness that perfectly emphasizes the taste of a fried steak or a steaming barbecue.

Ingredients:

• tomatoes - 2.5 kg;
• apples - 900 g;
• carrots - 900 g;
• head of garlic - 2 pcs.;
• sugar - 150 g;
• vinegar - 120 ml;
• salt - 50 g;
• oil - 250 ml.

Cooking

1. Grind tomatoes, apples and carrots and cook for an hour.
2. Cool, season, add vinegar, garlic, oil and arrange in jars.

Happy owners of household appliances are sure that tasty and garlic is possible only in a slow cooker. They are absolutely right: by providing slow and even languor, a modern gadget protects the seasoning from burning, which saves housewives from continuous stirring and tedious standing near the stove.

Ingredients:

• tomatoes - 1 kg;
• pepper - 900 g;
• garlic clove - 5 pcs.;
• hot pepper - 2 pcs.;
• vinegar - 40 ml;
• sugar - 50 g;
• salt - 30 g.

Cooking

1. Chop the tomatoes and peppers and cook in the "Stew" for 2 hours.
2. Add the rest of the ingredients and simmer in "Baking" for 30 minutes.
3. Ready-made adjika from fresh tomatoes with garlic is laid out in jars and rolled up.

Raw tomato and garlic adjika is the simplest and most correct cooking option that allows you to enjoy tasty and healthy foods even in the cold season. A couple of jars of such a seasoning will complement the taste of dishes, increase appetite and support the body with a supply of useful minerals and vitamins that have not undergone long-term heat treatment.

Ingredients:

• tomatoes - 900 g;
• garlic - 100 g;
• bell pepper - 500 g;
• carrots - 400 g;
• lemon juice - 50 ml;
• sugar - 20 g;
• salt - 30 g;
• a bunch of cilantro - 1 pc.

Cooking

1. Blanch the tomatoes, peel and chop with the rest of the ingredients.
2. Season with juice, salt, sugar, transfer to jars and refrigerate.

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

Without cooking

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

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

Raw adjika classic

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

Ingredients:

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

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

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

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

Raw adjika with horseradish

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

Ingredients:

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

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

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

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

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

Georgian raw

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

Ingredients:

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

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

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

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

With cooking

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

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

Boiled adjika for the winter

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

Ingredients:

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

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

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

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

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

with carrots

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

Ingredients:

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

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

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

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

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

Conclusion

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

There are many different recipes and ways to prepare this sauce. You can cook it raw, without cooking. And so do most housewives, since it is easier and faster. And you can boil it, then it will be stored longer. After heat treatment, such a sauce can be stored at room temperature, in an apartment.

I have selected for you the most interesting options, in my opinion. And of course, I have tried them all myself. This sauce goes great with meat. Even in my family they like to mix it with vegetable side dishes, instead of ketchup.

I have written about cooking before. But, to be honest, this seemed not enough to me, and today I decided to supplement your piggy bank with a few more options. And I also recommend trying to cook a wonderful one for the winter.

So choose any method you like and make a wonderful sauce for the winter or at the moment.

According to this recipe, you will get a very tasty sauce for the winter. Moderately sharp. If desired, the amount of hot pepper can be reduced, but I put just that much. This sauce is perfect for meat and garnish.

Ingredients:

• Tomatoes - 4 kg
• Garlic - 200 gr
• Bulgarian pepper - 2 kg
• Hot pepper - 6 pcs
• Sugar - 200 gr
• Vegetable oil - 200 ml
• Salt - 2 tablespoons
• Vinegar 9% - 200 ml

Cooking:

1. Wash the tomatoes and peel the stalks. Pass through a meat grinder. Pour the resulting mass into a saucepan and put on the stove. Bring to a boil and cook for 20 minutes.

2. While the tomato mass is being cooked, let's take care of the rest of the vegetables. Wash and de-seed all peppers. Pass them through a meat grinder, as well as garlic. When the time is right, add the ground vegetables to the tomato mass.

When you work with hot peppers, be sure to wash your hands thoroughly afterwards. Or wear gloves.

3. Pour vegetable oil there, add salt and sugar. Wait until it boils and cook for another 20 minutes. At the very end, pour in the vinegar, mix and cook for another 2 minutes. Then turn off the fire.

4. Spread the resulting sauce into sterile jars and screw on the lids. Turn over and wrap in a warm blanket. Leave it like this until cool. Then put away in a place for storing blanks.

Homemade adjika for the winter without cooking

In this recipe, unlike the previous one, our appetizer is very spicy. Therefore, I usually, when serving, dilute it with tomato sauce or ketchup.

Ingredients:

• Tomatoes - 3 kg
• Peeled garlic - 1 cup
• Hot hot pepper - 2 pods
• Sugar - 1 cup
• Salt - 2-2.5 tbsp.
• Vinegar 9% - 1 cup

Cooking:

1. Wash all vegetables. Cut the tomatoes in half and remove the stalks. Cut the peppers in half and remove the seeds as well. Remove the skin from the garlic. Pass everything through a meat grinder.

2. Add salt, sugar and vinegar to the resulting mass. Mix everything and leave for 3-4 hours.

3. Then lay everything in sterile jars. Tighten the boiled lids and put in a dark, cool place.

Adjika recipe from tomato and bell pepper with carrots

A very interesting recipe for adjika with the addition of carrots and apples. It tastes like an incredibly delicious sauce. I recommend that you watch this video recipe and try it at least once. You will not regret it.

Ingredients:

• Tomatoes - 2.5 kg
• Sweet pepper - 1.5 kg
• Carrots - 1 kg
• Apples - 1 kg
• Garlic - 200 gr
• Hot pepper - 6 pcs
• Sugar - 200 gr
• Salt - 2 tablespoons
• Spices (hops-suneli or coriander) - 1 sachet
• Vinegar 9% - 50 ml
• Vegetable oil - 1 cup

Be sure to try this recipe. My family is just delighted. The sauce is moderately spicy, with a sweet and sour taste. Just a meal.

Fresh adjika from tomato with garlic and horseradish

This sauce is made without preservation, so it is not advisable to store it for a long time. But I usually have such a volume somewhere in a week, so I don’t worry that it will go bad.

Ingredients:

• Tomatoes - 3 kg
• Bulgarian pepper - 3 pcs
• Garlic - 2 heads
• Horseradish - 20 grams
• Hot pepper (not big) - 1 pc.
• Salt - to taste

Cooking:

1. Peel the tomatoes from the stalks and cut into pieces. Remove the seeds from the pepper and cut into slices. Peel the garlic. Peel the horseradish root and cut into several pieces.

2. Scroll all the ingredients through a meat grinder with small holes.

3. Pour the sauce into a convenient dish. Add salt, stir and leave for 15 minutes.

4. Then pour into clean jars and store in a cool place, such as a refrigerator. Such an appetizer can be eaten immediately, without waiting for winter.

Spicy adjika from tomato, garlic and hot chili pepper

For lovers of hot, I offer this recipe. It is prepared in a raw way and rather quickly, like all similar options.

Ingredients:

• Tomatoes - 2 kg
• Sweet pepper - 0.5 kg
• Chili pepper - 3-5 pieces
• Garlic - 5 heads
• Horseradish - 250 gr
• Suneli hops - 1 tablespoon
• Sugar - 1.5 cups
• Salt - half a cup
• Vinegar 9% - half a glass

Cooking:

1. Prepare all foods. Cut the tomatoes in half, getting rid of the core. For sweet and bitter peppers, cut the stalks and remove the seeds, cut into slices. Peel all the garlic. Peel the horseradish and cut into medium pieces.

2. Put everything in a blender and scroll until a puree mass. Or use a grinder. Then add salt, sugar, suneli hops and vinegar to the sauce. Mix properly.

3. Leave the sauce for six hours at room temperature. Then transfer to sterilized jars and close with lids.

4. Send for storage in the refrigerator. And remember that raw adjika cannot be stored for too long.

Well, dear friends, I threw you a few more recipes for a wonderful spicy sauce called "adjika".

In fact, it can be cooked not only in the summer, but also all year round. After all, vegetables are now always sold in abundance and prices do not bite. So make your preparations, enjoy them both in winter and in summer.

Bon appetit!