Homemade boiled adjika for the winter: cooking recipes for every taste. Boiled adjika for the winter, the best recipe with a photo

Adjika is a popular dish. It is cooked raw and boiled, for the winter and for immediate consumption. Today I will share recipes for boiled adjika for the winter from tomatoes and peppers with garlic. Spicy and not very, moderately sweet - here you will find recipes for every taste, I promise.

Adjika from tomato and pepper with garlic, boiled for the winter

I advise you to use this recipe for making tomato and garlic sauce, as well as other recipes.

Products for 3 kg tomato:

• Tomatoes - 3 kilos;
• Sweet fleshy pepper - 1.5 kilograms;
• Hot pepper - 7 pieces;
• Garlic - 200 grams;
• Sunflower oil - a glass;
• Wine vinegar - 150 milliliters;
• Carrots - 500 grams.

Cooking at home:

1. We clean the tomatoes from the skin. To do this, we make a cruciform incision on the skin of tomatoes, pour over with boiling water, and immediately pour over with cold water. Cut the peeled fruits into pieces.
2. We free the peppers from seeds and stalks, cut into segments. We scrape the carrots, rinse, cut into cubes.
3. We twist the processed vegetables. We shift into a saucepan, pour oil, cook over low heat for an hour and a half. Then salt the sauce to your taste, add squeezed garlic. Cooking for another half an hour.
4. Mix the finished sauce with vinegar, and immediately pour into sterile jars. Roll up and leave to air cool.

Homemade adjika is stored in the basement.

Recipe for spicy boiled adjika "Iskorka" from tomato and pepper for the winter

This appetizer is made from hot peppers and garlic, so it turns out spicy and spicy. And it is oil-free, and more like a sauce.

Required Ingredients:

• Tomato paste - 100 grams;
• Tomatoes - kilogram;
• Garlic - 300 grams;
• Sugar - a dessert spoon;
• Salt - half a dessert spoon;
• Hot pepper - 500 grams;
• Khmeli-suneli - a dessert spoon.

On a note! Half a kilogram of tomato can be replaced with 0.5 liters of tomato juice.

Cooking without sweet pepper:

1. Chop the washed tomatoes with pepper and garlic.
2. We mix the ground products with the rest of the ingredients, leave for three days for fermentation.
3. After that, the mixture should be boiled for ten minutes over high heat and poured into jars.
4. We twist, leave for some time to infuse in a cool place. In a week, a very tasty sauce will be ready.

Having prepared spicy boiled adjika from tomato and pepper with garlic for the winter according to this recipe, you will see that the recipe is very tasty and practical.

Adjika with horseradish and tomato garlic

Many are familiar with raw adjika. But I will tell you how to prepare boiled tomato adjika with horseradish and garlic for the winter, which is well stored and also very tasty.

Cooking from 5 kg of tomato and 2 kg of pepper. Other products you will need:

• Half a kilo of hot pepper;
• Half a kilo of horseradish root;
• 10 heads of garlic;
• 2 faceted glasses of vegetable oil;
• A glass of salt;
• A glass of sugar;
• One and a half cups of vinegar.

Adjika recipe:

1. Wash tomatoes and peppers, peel the horseradish root. Chop prepared vegetables.
2. Pour vegetable oil into the mixture, add salt and sugar. Mix, cook for an hour.
3. Add the squeezed garlic, pour in the vinegar. Stir, boil for five minutes.
4. We lay out the seasoning in sterilized jars, roll it up, cover it with a warm blanket.

The cooled workpiece is sent for storage.

Adjika "Pepper" with horseradish root and hot pepper

This simple recipe for boiled tomato and garlic adjika for the winter should definitely please you.

For 5 kilograms of tomatoes we take:

• 300 grams of horseradish;
• 8 heads of garlic;
• 8 hot peppers;
• A kilogram of bell pepper;
• 230 grams of sugar;
• 200 milliliters of vinegar;
• A glass of vegetable oil;
• 120 grams of salt.

1. We twist the vegetables. Grind the garlic separately, we will add it at the end of cooking.
2. Sprinkle the twisted vegetables with salt and sugar, pour over with oil.
3. Boil the sauce for an hour and a half.
4. Then add garlic with vinegar, boil the mixture for another minute.

Pour hot sauce with horseradish into jars and cork.

Recipe with apples

I advise you to pay attention to the best recipe for boiled adjika with apples for the winter.

Need to take:

• 2 kilograms of tomato;
• A kilogram of sweet pepper;
• Half a kilo of apples;
• Half a kilo of carrots;
• 100 grams of hot pepper;
• 4 heads of garlic;
• 250 milliliters of vegetable oil.

My apples, remove the seed box, peel.

1. Blanch the tomatoes, remove the skin. We remove the seeds from the pepper.
2. Twist all the vegetables, pour into a saucepan, put on fire. Add oil and salt to the sauce. Cook the mixture for an hour without apples.
3. Three apples on a fine grater, add to the sauce, boil for a couple of hours. Apple appetizer is ready.
4. In boiling form, pour into sterilized jars, roll up and put on self-sterilization (we cover with a blanket for a day).

Then store in a cool room.

Adjika in a multicooker

The best recipes in a slow cooker are a real find for housewives, as they save a lot of time.

• 3 kilos of tomatoes;
• 1.5 kilos of pepper;
• 3 hot peppers;
• 2 heads of garlic;
• 1 tablespoon of salt without top;
• 100 milliliters of vinegar.

Cut sweet and bitter pepper, tomatoes. We shift the prepared products into the multicooker bowl. Squeeze the garlic there, pour in the oil, vinegar, add salt. We stir the products. We turn on the "Extinguishing" mode for two and a half hours. After the vegetables are cooked, they must be cooled. Then, using a blender, we interrupt the workpiece into porridge. Stew the appetizer in a slow cooker for another hour.

Advice! To make adjika thick, you need to stew it by opening the lid half an hour before it is ready.

We lay out the sauce in jars, roll up.

Billet with plums

• 2 kilograms of plums;
• A glass of sugar;
• 3 dessert spoons of salt without top;
• 5 heads of garlic;
• 70 grams of tomato paste;
• 3 pieces of hot pepper.

We make puree from washed and pitted plums. We shift it into a slow cooker, set the “Cooking” mode for thirty minutes. Ten minutes before the end of cooking, add salt, sugar, squeezed garlic, tomato paste to the puree. At the end of this time, the most delicious and original appetizer of plums is ready. It remains only to shift the sauce into a glass container and roll up.

I want to present you the best recipes for boiled adjika without vinegar for the winter.

Adjika without bite

This vinegar-free preparation is prepared with carrots and beets.

Take the following products:

• 4 kilos of beets;
• 4 kilos of tomatoes;
• 500 grams of carrots;
• 4 large onions;
• 2 kilograms of bell pepper;
• 3 large heads of garlic;
• 250 milliliters of vegetable oil;
• 4 hot peppers;
• 2 bunches of greens;
• Half a coffee spoon of citric acid.

We peel beets, carrots, cut into pieces.

1. Immerse the tomatoes for one minute in hot water, then in cold. We make small cuts on the tomatoes and easily remove the skin.
2. We cut the sweet pepper into quarters, remove the seeds. We twist the prepared vegetables.
3. Cut the peeled onion into cubes, fry in vegetable oil until golden brown. Mix the cooked onion with twisted vegetables and vegetable oil. Simmer for an hour and a half on low heat, covering the vegetable mixture with a lid.
4. Separately, grind the bitter pepper with garlic and add to the already stewed vegetables along with citric acid, chopped herbs and salt.
5. Boil the sauce for another ten minutes.
6. Distribute in sterile jars. We clog. Let the roll cool down under the covers.
7. We put away for storage.

Another recipe for delicious adjika without vinegar.

Recipe with zucchini

According to the prescription, you need to take:

• 3 kilograms of zucchini;
• 1.5 kilograms of tomatoes;
• Half a kilo of carrots;
• Half a kilo of bell pepper;
• 4 heads of garlic;
• 200 milliliters of vegetable oil;
• 20 grams of red pepper;
• A glass of sugar;
• Two-thirds of a glass of salt.

Grind peeled zucchini, peeled tomatoes, carrots, sweet peppers, peeled from seeds in a blender. Pour the vegetable gruel into a large container, put salt, sugar, butter and put on the stove. Cook the mixture at a slow boil for an hour. Add crushed garlic, ground pepper. Warm up for fifteen minutes. The sauce is ready, you can cork for the winter.

Adjika "Fragrant" with herbs

Take note of a simple and delicious recipe for adjika with herbs. It turns out spicy without garlic.

For cooking you need to take:

• 2 kilograms of tomato;
• Half a kilogram of bell pepper;
• 3 hot peppers;
• 1 large bunch of parsley, dill, cilantro with basil;
• 50 milliliters of vegetable oil;
• 25 milliliters of vinegar;
• Half a glass of sugar;
• Heaping tablespoon of salt.

How to cook:

1. First, we need to peel the tomatoes and cut them in half.
2. Cut the peppers into two or three parts, remove the seeds and ponytails.
3. Put the washed greens on a towel and let it dry.
4. We chop the vegetables, finely chop the greens.
5. Pour salt, sugar, pour oil into the vegetable mixture. Mix and put on the stove. It is necessary to cook the mixture for two hours with a slight boil.
6. Ten minutes before removing from the stove, add greens.
7. Then put the garlic and pour in the vinegar. After two minutes, remove from the stove and lay out in jars.
8. Close hermetically.

I advise you to watch the video recipe, this will help you better understand the process of making adjika.

After reading the recipes for boiled tomato adjika with garlic and pepper for the winter, spicy and not only, be sure to try cooking a few. Simple recipes will be a real find for any housewife. Take note of the best ones.

Good day to all!

Love spicy like I love it? Then this article will definitely come in handy for you! Having prepared for the winter, it's time to start preparing such a wonderful, fragrant sauce as adjika. Moderately spicy, it will be an addition to any dish. It can also be used in all kinds of marinades and gravies.

And how useful this sauce is, you can’t even say. After all, this is just a storehouse of vitamins from vegetables, which are preserved as much as possible during cooking! This is exactly what most people need in the cold season.

By preparing adjika in summer or autumn, you will provide yourself with a great sauce until the next harvest. I also want to note that all the recipes are very simple, but they require equipment: a blender or a meat grinder.

The most delicious homemade adjika for the winter with horseradish without cooking

Cooking adjika without cooking is good because there is no thermal processing of vegetables during cooking. Thus, we save all the vitamins that will more than once help the body cope with colds and viruses.

We will need (for 5 cans of 0.5 l):

• tomatoes - 2.5 kg;
• hot pepper - 200-300 g;
• red sweet pepper - 3 pcs.
• horseradish root - 200 g;
• garlic - 250 g;
• sugar - 1.5 cups;
• vinegar 9% - 1.5 cups;
• salt - 0.5 cups.

Cooking:

We separate the containers so that the amount of hot pepper can be adjusted to your liking.

We taste it so that there is enough salt and sugar.

Recipe for homemade adjika with apples for twist

Apples are widely used in the preparation of adjika. They bring out their sweet and sour taste, combined with hot peppers, filling the sauce with even more flavor.

Be sure that apples will definitely not spoil the dish, but will make it even tastier.

We will need:

Cooking:

A simple and quick recipe for spicy adjika from tomatoes with garlic without cooking

Another very simple no-boil recipe with vinegar. Adjika turns out to be moderately spicy, slightly burning the tongue, in general, such as many people love it.

And, since nothing needs to be cooked, time is significantly saved, which can be usefully spent with your family and friends.

We will need (for 3.5 l adjika):

Cooking:

Gorloder at home for the winter without vinegar

You can also prepare adjika without vinegar. It will keep well throughout the winter.

Just imagine what aroma will reign in your kitchen while boiling vegetables! It's just incredible - you will lick your fingers!

We will need:

Cooking:

Taste, add salt if necessary.

Adjika from zucchini with tomatoes - you will lick your fingers!

We will need:

• zucchini - 3 kg;
• carrots - 500 g;
• Bulgarian pepper - 500 g;
• tomatoes - 1.5 kg;
• garlic - 200 g;
• red ground pepper - 2 tablespoons;
• sugar - 100 g;
• salt - 2 tablespoons;
• vegetable oil - 200 ml.

Cooking:

Burning adjika from gogoshar

Gogoshary is a type of pepper that tastes sweet and spicy at the same time. But, if you do not have this type of pepper, then, of course, it can be replaced with sweet.

A dish using gogoshars turns out to be very spicy and interesting.

We will need:

• gogoshary - 1 kg;
• tomatoes - 1.5 kg;
• apples - 0.5 kg;
• carrots - 0.5 kg;
• hot pepper - 150 g;
• garlic - 250 g;
• vegetable oil - 150 ml;
• salt - 1 tbsp.

Cooking:

Be sure to taste it. And, if necessary, add salt.

Video on how to cook classic Abkhaz adjika without bell pepper

Spicy adjika without tomatoes and sweet peppers using suneli hops looks quite dense. It's perfect for the spicy lovers. Watch the video and learn how to quickly prepare this wonderful sauce.

We will need:

• hot pepper - 700 g;
• garlic - 500 g;
• salt - 7 teaspoons;
• hops-suneli - 7 teaspoons.

Cooking:

Delicious spicy tomato and pepper sauce for the winter with cooking

We will need (for 6 cans of 0.5 l):

Cooking:

Green adjika in Georgian with onions at home

Green adjika is obtained due to the large amount of greenery in its composition. Just imagine the amount of goodness that fills this wonderful sauce!

We will need:

Cooking:

That's all, friends! As you can see, cooking adjika will not be difficult for you. Most of the work will be done by your favorite kitchen helpers, it only takes a little time from you. But the result is worth it. And it will definitely be appreciated!

It 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. 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? Today we will study 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!

Spicy adjika for the winter - the best recipes "for 5 kg of tomatoes" step by step with a photo

Translated from the Abkhaz "adjika" means "salt". According to legend, adjika was “invented” by Abkhaz shepherds who graze 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. 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 offer you to try the popular “domestic” adjika recipe with a photo - following the recommendations, you will get an excellent spicy sauce for your favorite meat and fish dishes.

The necessary ingredients for the preparation of spicy adjika according to the recipe "for 5 kg of tomatoes":

• tomatoes - 5 kg
• sweet pepper - 1 kg
• carrot - 1 kg
• onion - 600 gr.
• garlic - 400 gr.
• hot pepper - 150 gr.
• vegetable oil - 1.5 cups
• sugar - 1 cup
• salt - ½ cup
• vinegar 9% - 150 ml

How to prepare spicy adjika from 5 kg of tomatoes for the winter - step by step instructions with a photo:

1. Rinse the tomatoes thoroughly under running water and, if necessary, cut out the damaged areas. Pass through a meat grinder or blender, turning juicy fruits into tomato puree.

   
   

2. We clean the sweet and bitter peppers from the stalks and seeds and also grind with a meat grinder. Alternatively, you can soften the finely chopped vegetables by stewing them in a frying pan, and then crush them with a crush - we choose the most preferred method.

   
   

3. Carrots, onions and garlic also need to be peeled and grated or, after the rest of the vegetables, sent to a meat grinder or blender. In a large saucepan, mix all the chopped ingredients and place over medium heat.

   
   

4. After boiling, the fire can be reduced and continue to stew vegetables for an hour. Pour in vegetable oil and vinegar, salt, sugar. After two hours of stewing on low heat, we begin to pour the finished adjika into sterilized jars, filling the containers to the top.

   
   

5. Having rolled up clean lids, turn the jars upside down and cover with a blanket. After a day, the cooled spicy adjika can be stored in the cellar or put on the shelf of the refrigerator. In winter, such a spicy seasoning will be an excellent addition to the dishes of the festive and everyday menu. Just a meal!

   
   

Adjika from tomato and garlic for the winter - a recipe without cooking, with a photo

Spicy, burning adjika is a traditional Abkhazian seasoning with garlic and hot pepper, without which not a single festive meal can do. Today we will try to soften the “fiery” taste of adjika by adding bell peppers and ripe tomatoes. According to our recipe with a photo, adjika is prepared without cooking or other heat treatment, however, due to the presence of preservatives in the composition, the product will be perfectly preserved until winter. Cooking adjika from tomato and garlic does not take much time, and the result will please everyone who loves everything spicy and “spicy”.

Ingredients for the recipe for raw adjika with tomatoes, garlic and horseradish (mass of vegetables - in peeled form):

• hot pepper (long) - 350 gr.
• garlic - 220 gr.
• ripe red tomatoes - 2 kg
• sweet red pepper - 1 kg
• horseradish root - 150 gr.
• sugar - 2 tbsp. l.
• salt - 3 tbsp. l.

Preparation for the winter of adjika with tomatoes and garlic - according to the recipe without cooking:

1. Cut the washed and dried tomatoes into pieces - halves or quarters (if the fruits are large).
2. Hot chili peppers also need to be washed and spread on a towel to drain the water. Then we cut off the green “tail” of each peppercorn, and it is not required to remove the seeds.
3. Wash the roots of horseradish and thoroughly clean, if necessary, chopping into shorter pieces - 5-7 cm each. Peel the garlic cloves from the husk.
4. We release the fruits of bell pepper from the stalks and internal partitions with seeds. After cleaning, rinse again under running water.
5. All the cleaned components alternately begin to pass through a meat grinder - tomatoes, peppers, garlic and horseradish root. The resulting vegetable puree is placed in a pan of a suitable size. Add sugar, salt and mix well. Now you need to give time for the adjika to brew so that the vegetables are "mutually" saturated with juices and aromas - about 2 - 3 hours.
6. We wash jars and lids for conservation as thoroughly as possible and steam sterilize. We lay out the adjika in jars and roll it up, and any “secluded” place is suitable for storing the workpiece - a pantry shelf, a basement or a refrigerator. Opening such a jar in winter, you can enjoy the new taste of your favorite dishes.

Spicy adjika from tomato and garlic for the winter with cooking - without vinegar, recipes step by step

For harvesting adjika for the winter, very ripe tomatoes, even slightly crushed ones, are best suited - damaged or spoiled places need to be cut off. Many popular homemade adjika recipes include vinegar, which ensures the safety of the product for a long time. However, not everyone likes the sharp aftertaste of this natural preservative, which he so “generously” shares with vegetables in a jar. So spicy adjika from tomato and garlic, cooked step by step according to our recipe, is for everyone who, for one reason or another, is recommended to eat dishes without vinegar. Such a quick and very tasty preparation with a rich taste of vegetables and spices goes well with fried and baked meat. Bon appetit!

We stock up on ingredients to prepare spicy adjika with tomatoes and garlic for the winter:

• tomatoes - 5 kg
• sweet pepper - 1 kg
• hot chili pepper - 16 pods
• garlic - ½ kg
• vegetable oil - ½ cup with a capacity of 200 gr.
• salt - 1 tbsp. l.

A step-by-step description of the recipe for boiled adjika with tomatoes and garlic for the winter without vinegar:

1. We wash the sweet pepper, remove the seeds and the stalk, and cut off only the green part of the chili pepper. I also wash the tomatoes and, if necessary, cut out “problem” places. We free the garlic cloves from the husk.
2. We pass the prepared peppers and tomatoes through a meat grinder, and then chop the garlic in the same way - into a separate bowl.
3. Pour the vegetable puree into a saucepan and set to cook for 15 - 20 minutes, and after boiling, pour in the oil and salt. At the end, add chopped garlic and mix adjika thoroughly.
4. Pour hot spicy sauce into sterilized jars with a capacity of 0.5 liters, roll up and turn upside down. Having covered with a warm blanket, we wait for it to cool completely and send our spicy adjika to the pantry or other place for long-term storage. In the cold season, you can pamper your household with delicious spicy adjika - as an addition to pasta, chicken, roast pork or a piece of fragrant black bread. Try for health!

Recipe for adjika with apples and tomatoes for the winter - with photo, video

Acute adjika is an excellent remedy for increasing appetite, as well as preventing various diseases of the cardiovascular and digestive systems. Having discovered this burning Abkhazian seasoning for themselves, other nations began to supplement the classic adjika recipe with new ingredients. So, as part of this spicy sauce, you can most often find tomatoes, plums, apples, zucchini, and bell peppers. Today we will study one of the best recipes with photos and videos of homemade adjika - with apples and tomatoes. Delicate sweet tomatoes organically soften the sharpness of bitter pepper, which, combined with malic acidity, creates a rich taste and aroma. Amazingly delicious homemade adjika!

Adjika from tomatoes and apples for the winter - ingredients for the recipe:

• red tomatoes - 2.5 kg
• sweet pepper - 1.2 kg
• carrot - 0.8 kg
• apples of green sour varieties - 1 kg
• garlic - 180 gr.
• hot pepper - 80 gr.
• sugar - 1 cup
• salt - ¼ cup
• vinegar 9% - 1 cup
• vegetable oil - 1 cup

Cooking apple-tomato adjika for winter according to the recipe with a photo:

1. All vegetables need to be washed and prepared for further processing - peel the carrots, remove the seeds from the sweet pepper, cut out the apple centers, as well as spoiled areas. We clean the garlic from the husk, and cut off only the green “tail” from the bitter pepper.
2. Cut clean tomatoes and apples into medium-sized pieces. In a meat grinder, grind all the ingredients (with the exception of garlic) and place in a large saucepan. Salt and sugar.
3. We put the pan on the fire and, bringing the mass to a boil, boil for about an hour.
4. Squeeze out the garlic, pour in vegetable oil and vinegar and continue to cook for a quarter of an hour.
5. While the adjika is being cooked, we wash the jars and sterilize them in the usual way. Pour hot apple-tomato sauce into jars and roll up with clean lids. When it cools down, you can take adjika to the pantry for permanent storage. With such a versatile spicy preparation, familiar dishes will “play out” with new flavor notes.

Delicious adjika for the winter from tomato and garlic without sweet pepper - a simple step-by-step recipe with a photo

In the summer-autumn season, you always want to please yourself and your loved ones with new and unusual recipes for vegetable preparations. Having collected a generous harvest of tomatoes from summer cottages, you can roll up several jars of delicious adjika - a spicy Abkhazian-Georgian seasoning with garlic. Many housewives add sweet bell pepper to the seasoning, but today we will do without additional ingredients. So, stock up on tomatoes and hot peppers, and our step-by-step recipe with photos will reveal the secrets of making this hot sauce.

The list of ingredients for a recipe for delicious tomato-garlic adjika without pepper:

• ripe tomatoes - 1.5 kg
• hot pepper (red) - 400 gr.
• garlic - 300 gr.
• table vinegar - 2 tbsp. l.
• coriander and dill seeds - 1 tbsp. l.
• hops-suneli - 1 tbsp. l.
• salt - 3 tbsp. l.

How to prepare delicious adjika with tomatoes and garlic without pepper step by step for the winter:

1. To begin with, we wash the fruits of tomatoes in running water, followed by cutting into pieces. Hot pepper pods can be used with seeds - cut off only the "tail".
2. Chopped vegetables, including peeled garlic and spices according to the recipe, twist in a meat grinder. We put the mixture in a saucepan, add salt and vinegar, and set to boil on the stove.
3. When adjika boils, immediately pour into sterilized jars and roll up. After cooling under a warm blanket, jars with tomato-garlic adjika can be put away for storage - until winter. Good luck preparing!

Hot pepper adjika for the winter without tomatoes - recipes with photos step by step, video

Georgian and Abkhazian cuisine uses different types of adjika - red, green, juicy "fresh" and dry. Regardless of the type, there are no tomatoes in the recipe for "real" adjika, so let's try to make a preparation for the winter without this popular vegetable. Delicious hot pepper adjika according to our recipe with a photo gives different dishes a bright rich taste and spicy aroma. Adhering to the step-by-step recommendations of the video recipe, each housewife will be able to cook delicious homemade adjika without tomatoes in half an hour.

Necessary ingredients for the recipe for adjika with hot pepper (product yield - 300 gr.):

• Bulgarian pepper - 150 gr.
• red and green hot peppers - 150 gr.
• garlic - 70 gr.
• fresh mint - sprig
• salt and black pepper - 0.5 tsp each.

Step-by-step instructions for the recipe for spicy adjika from pepper without tomato:

1. We clean the pods of hot pepper from seeds and stalks (if you like it sharper, you can leave some of the seeds). Wash the bell pepper, remove the stalks and internal contents, cut into pieces.
2. We clean the garlic cloves from the husk and pass through a meat grinder. We send sweet and bitter peppers, as well as spices according to the recipe, after garlic.
3. When adjika acquires a homogeneous consistency, lay out the finished product in small convenient jars and put it in the refrigerator. For long-term storage, raw adjika should be boiled with 1 - 2 tablespoons of vegetable oil and rolled into clean sterilized jars. Simple and delicious!

Classic Abkhaz adjika - recipe with photo

Sunny Abkhazia is considered to be the birthplace of adjika, and from there the seasoning "migrated" to the cuisines of other countries of the world. Spicy, burning and extremely healthy, adjika perfectly complements the taste of main dishes of meat, fish, pasta and vegetables. And what kind of barbecue without such a "fiery" sauce! Going on a picnic, be sure to take a jar of classic Abkhaz adjika with you - we will be happy to share the recipe and photo of the seasoning with you. Record and get ready!

What ingredients are used to prepare the classic Abkhaz adjika:

• hot red pepper - 2.5 kg
• garlic - 250 gr.
• coriander (seeds) - 75 gr.
• coarse salt (not iodized) - 0.5 kg

Step-by-step description of the recipe for classic adjika in Abkhazian:

1. We wash the pods of hot pepper under running water and lay them out separately from each other on a flat surface - a bowl or a large plate. We place in a dark place and leave for 3 days.
2. Before starting cooking, we recommend putting on gloves, since you will have to work with extremely “burning” material and it is better to take care of the skin of your hands. Cut the stalks from hot peppercorns.
3. We clean the garlic from the husk, and grind the coriander seeds with a mortar and pestle. We pass the prepared components through a meat grinder - garlic cloves, crushed coriander and hot peppers. We do the procedure 2 - 3 times.
4. We put the spicy mass in a saucepan, salt and, having mixed with a wooden spatula, leave it “alone” for a day.
5. Mix thoroughly again and pour spicy adjika into clean jars or bottles. That's it, our classic Abkhaz adjika is ready! However, this sauce is not suitable for long-term winter storage, therefore it is recommended to use the product “as directed” in the next few days.

Do-it-yourself spicy adjika that does not need to be cooked - a quick seasoning recipe on video

The recipe for spicy adjika, which does not need to be cooked, is a real “find” for busy housewives. Simply chop all the vegetables, add spices and a delicious hot sauce is ready for tasting. How to quickly cook raw adjika with your own hands? In the video - the recipe for this amazingly delicious seasoning.

Homemade adjika from tomatoes, peppers and garlic - a recipe in a slow cooker, video

To prepare homemade spicy adjika with tomatoes, peppers and garlic, you can use a slow cooker. Having entrusted the main stages of cooking to the modern kitchen "assistant", you will only have to enjoy delicious adjika - in the video you will find step-by-step instructions for the recipe.

The recipe on the video of the most delicious homemade adjika with carrots - “You will lick your fingers”

Among the variety of homemade adjika recipes, the most delicious ones can be especially noted - from tomatoes, apples and carrots. With the help of our video recipe, every housewife can easily prepare adjika with a delicate taste and incomparable aroma at home - just lick your fingers!

How to prepare adjika for the winter? On our pages you will find the best simple recipes step by step with photos and videos of homemade adjika without cooking and with heat treatment - from tomatoes and garlic, with horseradish, apples, hot and sweet peppers, without vinegar and with it. Having prepared with your own hands a surprisingly tasty spicy adjika that does not need to be cooked, you will save all the vitamins and nutrients of the workpiece. Discover the classic recipe for Abkhaz adjika - this hot seasoning will give your favorite dishes a new original taste. Lick your fingers, and more!

The eastern word "adjika" immediately gives rise to an association with something scalding, burning, spicy, and certainly with an oriental type of a man: Georgians, Armenians are considered to be connoisseurs of this additive. By the way, modern adjika is a close relative of the Mexican salsa sauce, which also has a spicy taste. Cooking boiled tomato adjika for the winter is quite simple, but each recipe has its own characteristics and components.

Adjika: myth and reality

Among homemade preparations for the winter, adjika is considered to be a very spicy sauce based on tomatoes, garlic and hot peppers, which is served with a wide variety of dishes, although it is more loved with meat or steamed vegetables. Modern lovers of spicy every year create more and more sophisticated recipes: with beets, pears or green tomatoes, without even realizing that in this way they go further and further from the essence, turning spicy seasoning into an ordinary sauce, albeit very tasty.

In fact, adjika has nothing to do with tomatoes, nor with apples and carrots. The original version does not include tomatoes and garlic, but only hot peppers, a special set of spices and walnuts. Heat treatment is not used at the time of preparation. At the same time, adjika is cooked in rubber gloves - it has such a burning and spicy taste.

Which national cuisine does this sauce belong to?

Adjika comes from Abkhazia, a mountainous country near the Black Sea, although the Georgians constantly dispute this fact, claiming that the palm in the creation of this hot seasoning belongs to them. The word "adjika" is a slightly modified "a-tsika", which means "salt" in translation. Yes, yes, ordinary salt, which is used for food in every home.

In ancient times, salt was a rather expensive product, and enterprising Abkhaz livestock breeders gave it to sheep to stimulate their appetite, which means more weight gain: meat and fat. At the same time, so that the poor mountain shepherds hired to look after the herd would not steal expensive seasoning, salt was thickly mixed with pepper.

It is interesting that this fact did not bother the mountainous Abkhazians at all, they additionally mixed bitter salt with various aromatic herbs and spices and sprinkled food. This is how adjika appeared - a spicy food seasoning that perfectly stimulates appetite and digestion.

Types of boiled adjika

Over time, the recipe for preparing this seasoning spread to other countries, but for the Slavs, who were not used to such spicy food, it was too hot, so adjika gradually changed its composition almost beyond recognition, and the main distinguishing factor appeared: the presence of tomatoes and heat treatment. Now there are a lot of recipes for boiled adjika for the winter for a wide variety of tastes. This

• plain from tomatoes and garlic;
• spicy chili pepper;
• from tomatoes, bell peppers;
• with the addition of carrots, onions and herbs of various herbs;
• with sour apples;
• with the addition of plums, boiled adjika pears become more like tkemali - another spicy sauce from mountainous countries;
• from zucchini, carrots and hot peppers - in appearance, such adjika already bears little resemblance to its progenitor, but rather resembles very spicy squash caviar.

Classic recipe in a modern way

According to the most accessible recipe, boiled adjika for the winter is prepared from two kilograms of tomatoes, ground in a meat grinder with one and a half kilograms of sweet red pepper, crushed in the same way.

While the mass of vegetables is boiling, a spicy dressing is being prepared: 2-4 cloves of garlic and half a pod of bitter chili pepper are crushed, mixed with 5 tbsp. spoons of sugar and 4 tbsp. spoons of salt.

The resulting mass is added to the boiled adjika and boiled for about twenty minutes. At the end of cooking, pour in 100 grams of vinegar, let it boil and pour into jars.

With apples and onions

Boiled adjika from tomatoes with garlic is considered one of the most popular among the Russian-speaking population, and this variant with apples is especially praised by connoisseurs of refined taste, which gains strength due to the combination of sour fruit and bitter-spicy garlic. For cooking you will need:

• 500 grams of onions and carrots. Peel onions and carrots. Pass the vegetables through a meat grinder or chop with a blender, arrange in separate bowls.
• 3 kg of fleshy tomatoes.
• 600 grams of sweet peppers and apples - remove the seeds and grind too.
• 1/2 cup of sunflower oil, sugar and vinegar 9%. In this case, it is recommended to use refined oil so that there is no foreign taste.
• 200 grams of peeled garlic.
• Salt is usually added to your taste: about one and a half - two tablespoons. l.
• 2 large pods of hot pepper. It is better to use red - it is more bitter and fragrant. Clean thoroughly and remove seeds.
• Dill and parsley greens optional.

Tomatoes, chopped with a meat grinder and placed in a wide saucepan, put on fire. When they boil for ten minutes, add carrots to them, after another ten minutes - apples, sweet peppers and onions. Stir and cook for about an hour, stirring occasionally.

Grind hot pepper, garlic and fresh herbs in a meat grinder. Add sugar and salt to them, pour the resulting mass with garlic into boiled adjika. There - vegetable oil and vinegar, boil for about thirty more minutes, not forgetting to stir occasionally.

Turn off the stove and put the adjika boiled for the winter in sterilized jars, choosing not too large: half a liter and 250 grams are ideal. Roll up firmly with tin lids and put on the table upside down, wrap a warm blanket on top. When the sauce has completely cooled, you can put it away for winter storage.

Adjika with basil and pears: a spicy gourmet taste

Housewives note an unusual sweet and sour taste for adjika, which develops into a burning pungency, seasoned with basil spice.

To prepare boiled adjika with basil, you will need:

• Half a kilogram of onions and pears, the variety is not important, as long as the fruits are not spoiled, you can not remove the peel - it will add astringency to the sauce.
• One and a half kilograms of ripe tomatoes. If the skin is hard, you can scald the fruit with boiling water and remove it.
• One kilogram of sweet bell pepper. Remove seeds carefully.
• 130 - 150 grams of sugar.
• 100 grams of peeled garlic.
• 75 ml vegetable refined oil.
• 1 hot pepper, if you want a very spicy mass - take a larger size.
• 50 ml vinegar 9%.
• 1/2 st. spoons of salt.
• A small bunch of basil (not suitable with purple leaves).

Grind the peeled vegetables with a blender into separate containers. Pour the mass of tomatoes, sweet peppers, onions and pears into a large saucepan or bowl for cooking, mix and put on fire. When the mass boils for five to ten minutes, add oil and spices, cook for about forty minutes, sometimes stirring with a slotted spoon.

Grind hot pepper and garlic in a blender, finely chop the basil with a knife and put all this mass in adjika, let it boil for another ten minutes. At the very end of the process, pour in the vinegar, mix and can be laid out in jars, which must be sterilized before that. Roll up with tin lids, turn upside down, wrap with something warm until completely cooled.

Ukrainian spicy sauce

A simple recipe for boiled adjika from tomatoes for the winter can be prepared from simple ingredients:

Half a kilogram of carrots, sweet peppers (preferably red), very sour apples;

Two or three kilograms of the most ripe, but not rotten tomatoes;

One hundred grams of granulated sugar;

1 glass of sunflower oil, preferably refined;

1 st. a spoonful of salt and red hot pepper, finely chopped with a knife.

Pour boiling water over the tomatoes for a few minutes and remove the skin from them, chop with a blender or meat grinder along with all the vegetables. Stir in a wide saucepan with vegetable oil and cook, stirring occasionally, until the desired consistency. Half an hour after boiling, add spices and pepper, which can be replaced with dry ground if there is no fresh one.

When the boiled adjika is brought to the required density, place it still hot in sterilized jars and roll up with a canning machine. Wrap up at night with a blanket folded in half, and in the morning you can send the workpiece to the pantry or cellar. This recipe for boiled adjika from tomatoes is praised for the fact that it does not include vinegar, which is not very loved by some people for its specific smell and excess acid.

Secret from the masters

It is better to add salt during the cooking process before bitter ingredients are added: garlic and pepper, otherwise the taste of salt will be distorted by sharpness and you can make a mistake, because the proportions of spices are always given “by eye”: for some it will seem too salty, and some, on the contrary, tasteless.

Spices (coriander, suneli hops, black pepper) are usually not indicated in the recipe, because again, everyone has a different taste and attitude towards spicy herbs too: someone likes it, but someone doesn’t. Therefore, by trial and experiment, over time, our “basic” set of spices will be developed, which will be used in the preparation of boiled adjika.

What do they eat adjika with?

Considering that people have different taste characteristics and sensitivity thresholds, everyone chooses their own option for cooking and eating: some like to just spread boiled adjika from tomatoes and garlic on bread and eat, others flavor cooked vegetables or potatoes with it, someone loves it with pasta or meat, there are people who fill it with soups, gravies.

In this recipe, we will talk about how to prepare a very tasty adjika for the winter - a popular and beloved by many spicy vegetable preparations.

If you love adjika, then it is advisable to prepare it for the winter during the season when the vegetables are ripe and full of aromas and vitamins. With seasonal vegetables, any dishes, of course, turn out much tastier, and adjika - especially!

The adjika recipe, which we will discuss below, is interesting in that bell pepper is present in large quantities in this recipe, which makes adjika incredibly tasty. Don't believe? Make a little of this adjika for a test - relatives will certainly ask you to make more!

Adjika recipe for the winter

20 large red bell peppers

6 large ripe tomatoes

3 pods of hot red pepper

1 cup of garlic cloves, sugar, vinegar 9%, vegetable oil

1 bunch of parsley

How to prepare adjika for the winter:

Prepare vegetables: wash, cut off all unnecessary (stalks, pepper seeds), twist the tomatoes and peppers in a meat grinder, pour the mixture into a saucepan and boil for 20 minutes.

Twist the garlic with hot pepper, add to the tomatoes in a saucepan, boil for another 10 minutes, then add sugar and salt, add vinegar and oil, boil for another 10 minutes over low heat, stirring.

After 10 minutes, fill the adjika with chopped parsley, boil for 5 minutes, pour the adjika into sterilized jars, cork with sterile lids, turn it upside down and let the adjika cool in this position.

Friends, have you ever made adjika with bell pepper? If yes, then share your impressions about this version of the well-known snack in the comments to this recipe.

Boiled adjika for the winter, the best recipe with a photo

Boiled adjika from tomato for the winter

Recipe for boiled tomato adjika.

1. Prepare the garlic, and you need a lot of it for adjika. To quickly finish this dreary business of peeling garlic, I offer a little trick. Divide the head into cloves and put them in a bowl. Pour boiling water for 5-7 seconds and drain the water.

Now the skin from the garlic instantly departs, it is only necessary to slightly tuck it with a knife. This greatly saves the garlic peeling process.

2. We wash the tomatoes and also pour boiling water over them so that they can be peeled from the hard skin. If the skin does not lag behind the first time, drain the water and pour over with boiling water again. This time, even thick-skinned tomatoes should be peelable.

Remove the skin from the tomato.

3. We clean the bell pepper from the stalk and seeds, cut it lengthwise into 4 parts.

4. Scroll tomatoes, sweet Bulgarian and hot chili peppers in a meat grinder.

5. Pour everything into a saucepan. Add 100 g of sugar, 0.5 tbsp. salt, 50 ml. vegetable oil. We mix everything and set to stew on low heat for 1-2 hours. I got very watery tomatoes for this adjika, I had to stew for about 3 hours to make the adjika thicker.

6. At the final stage, squeeze the garlic into the pan and add 25 ml of vinegar. Stir and taste adjika for salt, add more if necessary. Simmer another 3 minutes.

7. Pour the finished adjika into prepared sterilized jars and tighten the lids. We turn the jars over and put them in a warm place for a day, wrap them with a blanket. After a day, adjika can be put away for the winter in a closet.

The most delicious boiled adjika ready! Bon appetit!

Adjika for the winter

tomatoes - 2.5 kg
sweet pepper - 1 kg
apples - 1 kg
carrots - 1 kg
hot pepper - 2-3 pcs
garlic - 200 g
sugar - 1 cup
salt - ¼ cup
sunflower oil - 200 g
vinegar - 200 g

Adjika boiled for the winter - the recipe is very tasty and practical. Suitable for absolutely any dish in winter: meat, rice, spaghetti, potatoes ... Due to apples and carrots, it has a certain sweetness and is not very spicy. You can also call this recipe - adjika with apples for the winter.

This is my favorite winter preserve.

Wash tomatoes and cut into halves or quarters.

We clean the pepper from the core and also cut it into pieces.

We cut off the tail of the hot pepper. He's so whole and we'll go into the meat grinder.

Cut the core of the apples and cut into pieces.

My carrots, peel and cut into pieces that your meat grinder or blender is able to grind.

Now we pass all the vegetables through a meat grinder or blender.

The resulting vegetable mixture is cooked for 1 hour after boiling. I do it in a big cauldron.

Then turn off the heat and add: sugar + salt + vinegar

and sunflower oil. I take deodorized oil so that it does not go rancid during long-term storage.

Garlic, previously passed through a meat grinder, is added at the very end.

Mix adjika well and put it in sterilized jars. It is not necessary to sterilize adjika jars.

Fragrant tasty adjika for the winter is ready. From this amount of products, 9 half-liter jars are obtained.