How to cook adjika from tomato. Homemade adjika with carrots

Many recipes for hot spices for the winter can be combined under the general name "adjika", and the best recipes will be presented to your attention today. The recipe for the winter of adjika with cooking from tomatoes with garlic and pepper will be considered basic.

Homemade adjika is beneficial in that you can adjust its spiciness and composition of ingredients yourself, cook for the winter from tomatoes and hot peppers, garlic, tomatoes, garlic and plums, tomatoes and zucchini, introduce a variety of vegetables, fruits, spices and spices into the recipe , make it spicy, burning or sweet. Adjika is a wonderful "testing ground" for bringing your culinary fantasies to life.

Today we will look at recipes for cooking adjika by cooking, because. heat treatment guarantees long-term preservation of the finished product until the new harvest season.

All preliminary preparation in each recipe includes washing herbs and vegetables, removing seeds, seeds, stalks, peeling, chopping in any convenient way - slicing, scrolling through a meat grinder, grating or using a blender.

All glass canning containers must be thoroughly rinsed and sterilized.

Recipe for the winter adjika from tomatoes with garlic and pepper with cooking

I will share with you a recipe on how to cook adjika for the winter with boiling tomatoes at home.

Seasoning Ingredients:

• Fleshy ripe tomatoes - 5 kg;
• Bright orange carrots (rich in carotene) - 2.5 kg;
• Thick-walled sweet pepper - 3 kg;
• Garlic - 15 large cloves;
• Hot pepper (chili) - 2 medium-sized pods;
• Salt (not iodized - 150 g;
• Sugar - 200 g;
• Vegetable oil (of your choice) - 1 tbsp.;
• Apple or table vinegar 9% - 300 ml.

Put the tomatoes in a saucepan, pour in some water and put on medium heat to soften.

1. While the tomatoes are cooking, chop the carrots, bell peppers and hot peppers. Rub the tomatoes through a sieve to separate the skin and seeds, add the scrolled vegetables, oil to the tomato puree and put it on a small fire for three hours.
2. In an almost ready seasoning, add sugar, salt, vinegar, garlic pressed through a press, mix well.
3. The final cooking is 10 minutes, then we pack the hot mixture into hot jars, seal it under iron lids, turn it upside down, wrap the jars with towels and wait for it to cool.

Basic adjika is ready. You can store the seasoning even at room temperature, and in the conditions of the cellar it will stand without damage for several years.

Spicy adjika with apples

Adjika from tomato and garlic with apples is spicy, with cooking for the winter, it is a bit similar to the basic one, but there is no sweet pepper in its recipe, apples are introduced into the composition, which improve the consistency and taste of the finished product.

Seasoning Ingredients:

• Thin-skinned juicy tomatoes - 5 kg (salad);
• Apples (it is better to take late varieties, for example, Antonovka) - 3 kg;
• Juicy carrots of autumn varieties - 2 kg;
• Thick-walled sweet pepper - 2 kg;
• Hot pepper (chili) - 5 medium-sized pods;
• Garlic - 5-6 large heads;
• Salt (not iodized) - 200 g;
• Sugar - a glass;
• Apple or table vinegar 9% - a glass;
• Sunflower oil (or your choice) - a glass.

Pour oil into the bottom of a thick-walled saucepan.

1. Place all the chopped vegetables in a saucepan and set to cook for 2 hours over medium heat, stirring the boiling mass so that it does not burn.
2. Before the end of the cooking process, add sugar, salt, vinegar to the boiling seasoning, let it boil and pack hot in jars.
3. We cork the jars, turn them over, wrap them up, wait for them to cool.

This wonderful "thermonuclear" seasoning will be appreciated by all your household and guests.

Adjika for the winter with cooking from tomatoes, peppers, apples, carrots and garlic is one of the richest seasonings in taste, you will appreciate it.

Adjika with horseradish "Russian" classic

Just as you can’t spoil porridge with butter, you can’t spoil the spicy seasoning with horseradish. Recipes with horseradish are quite popular, moreover, such a seasoning is often prepared without cooking, and, accordingly, it is stored less, and only in the refrigerator. Our simple recipe for horseradish seasoning involves heat treatment.

Seasoning Ingredients:

• Ripe juicy tomatoes - 5 kg (salad);
• Red bell pepper - 1.5 kg (thick-walled);
• Horseradish root (you can take a katran) - 500 g;
• Large heads of garlic - 6 pcs.;
• Hot pepper (chili) - 5 small pods;
• Salt (not iodized) - 5 tbsp. l.;
• Sugar - 10 tbsp. l.;
• Apple cider vinegar (table 9%) - ¾ st.;
• Sunflower oil (or at your choice) - 0.2 l.

Pour oil into a thick-walled pan and place the vegetable mixture, salt, sugar. Bring the mixture to a boil over high heat, then reduce the heat and cook the seasoning for 40 minutes. Pour in vinegar, mix well and put it hot in clean jars, cork. Banks turn over, wrap, let cool.

In the piggy bank of tips: Trying to diversify the recipe for the winter of adjika with boiling tomatoes, garlic and pepper, boldly use a wide variety of products - apple, plum, pear, quince puree, available greens, spices, cook seasonings from gooseberries, carrots, bell peppers , pumpkin, rhubarb, cherry plum, with the addition of horseradish roots, katran, parsley, celery, with vinegar and citric acid.

Tomatoes are the basis of any adjika at home, let the most fleshy and ripe fruits with thin skins come into play.

It is most convenient to prepare seasoning from 5 kg of tomatoes as a base, along with the rest of the additives, you will have enough jars of seasoning for the whole winter.

Snack boiled "Spark"

How to cook the simplest spicy adjika from tomato, hot pepper, horseradish and garlic? There is a wonderful old recipe for a spicy seasoning for the winter - "Spark". The recipe for a fiery snack for the winter will allow you to experience the most vivid taste sensations throughout the cold season.

Seasoning Ingredients:

• Ripe tomatoes - 5 kg (salad);
• Horseradish root - 500 g (you can take a katran);
• Large garlic - 10-12 cloves;
• Chili pepper - 3 pods;
• Sugar - 10 tablespoons;
• Salt (not iodized) - 5 tbsp.

We put all the crushed components in a saucepan, add salt and sugar and put on medium heat, boil for one hour, pack the hot seasoning in jars, cork with lids, turn over, wrap and wait for it to cool. Our fiery snack is ready!

Adjika with prunes, tomato paste and pepper for the winter

Do you want to cook something exquisite and bright in taste? It's time to learn how to cook adjika with prunes. Prunes give both sweetness and a pleasant texture.

Seasoning Ingredients:

• Plums of the "Prunes" variety - 2 kg (the most ripe);
• Garlic - 200 g;
• Hot pepper (chili) - 2 small pods;
• Tomato paste -5 tbsp. (can be replaced with mashed tomatoes - 200 g);
• Salt (not iodized) - 2 tablespoons;
• Sugar - 3 tbsp.

Put the plums in a saucepan, pour in some water and boil until softened.

1. We wipe the boiled plums through a sieve, add the chopped pods of bitter pepper, tomato paste to the plum puree, mix, add salt and sugar.
2. Boil the mass for 20 minutes with stirring, add chopped garlic, cook for a few more minutes, pack the hot seasoning in clean jars, cork, turn upside down, wrap, wait for it to cool.

Our amazing seasoning is ready, it remains to get game, bake it on a fire and serve it to adjika!

Spicy hot "Peppercorn"

What could be better than a hot seasoning for a meat dish against the autumn-winter blues? Let's try a classic recipe for a spicy seasoning for the winter.

Seasoning Ingredients:

• Thick-walled sweet pepper - 1 kg;
• Hot pepper (chili) - 200 g;
• Apple or white vinegar - 50 ml;
• Salt (not iodized) - 1.5 tablespoons;
• Sugar sand - 2 tbsp. l.;
• Tomato paste (can be replaced with homemade tomato puree) - 5 tbsp. l.

Place the chopped peppers (sweet and hot) in a saucepan, add tomato paste to it, add sugar, salt, set to cook over medium heat for one hour. You need to cook the seasoning while stirring so that it does not burn. At the end of cooking, add vinegar, bring to a boil again and pack in jars. We roll up the jars with lids, turn them over, wrap them, wait for them to cool. Our culinary "bomb" is ready! Invite your friends for a tasting.

Recipe in a slow cooker

When the house has such an assistant for the hostess as a slow cooker, you can cook a variety of seasonings for the winter, boasting recipes to your friends. The recipe for a multicooker is simple to execute, ready-made adjika turns out to have a bright rich taste, it is stored for a long time, but it is eaten very quickly if you open the jar. How to cook spicy adjika for the winter in a slow cooker with carrots and onions - read and try in practice.

Seasoning Ingredients:

• Ripe thin-skinned tomatoes - 5 kg (salad);
• Carrots - 1 kg (autumn varieties);
• Onion (you can take sweet) - 1 kg;
• Garlic - 400 g (8 heads);
• Hot pepper (chili) - 4 small pods;
• Sugar - 8 tablespoons;
• Apple cider vinegar (table 9%) - 0.2 l;
• Greens: a bunch (celery, cilantro, dill, parsley);
• Vegetable oil (of your choice) - 1 tbsp.

Pour the vegetable mixture into the multicooker bowl, set the “stewing” mode and the time - 2 hours. Then add oil, salt, vinegar, sugar, mix the mixture and simmer for another 10 minutes, put it in jars, cork with lids, turn the jars over, insulate, wait for it to cool. Even the photo of this seasoning is salivating!

Adjika for the winter with cooking zucchini and garlic

In order to create a seasoning with a new taste, you need to use different vegetables as a base, for example, zucchini, they give a good consistency to the product, a neutral taste that can already be enriched as you wish - with spices or herbs, and now we will get acquainted with such a recipe, learn how to make an almost dietary version of adjika.

Seasoning Ingredients:

• Zucchini - 2 kg (both young and ripe are suitable);
• Carrots of autumn varieties - 1 kg;
• Fleshy ripe tomatoes (salad) - 2 kg;
• Hot pepper (chili) - 3 small pods;
• Garlic - 3 large heads;
• Greens: celery leaves, parsley, cilantro;
• Salt (not iodized) - 5 tablespoons;
• Sugar - 8 tablespoons;
• Citric acid - 2 tsp;
• Sunflower oil - 1 tbsp.

Pour oil into a saucepan, place tomato puree, chopped vegetables and put on medium heat to cook for 2 hours. Stir the boiling vegetable mixture so that it does not burn. 20 minutes before the end of the cooking process, add salt, sugar, lemon, boil it and pack it hot in jars, cork with lids, turn it upside down, wrap it up and let it cool completely. This seasoning is very tasty, fragrant, not too spicy, pleasant density.

Question: is it necessary to wrap adjika after cooking?

This technique provides additional heat treatment, in addition, the consistency of the finished product improves.

By tradition, for a more complete disclosure of the topic, you can get acquainted with the video of the process of making adjika, with a photo of the finished product, to understand for yourself all the subtleties of classic recipes from tomatoes, with prunes, and tomato paste, and pepper, with herbs. Having tried in practice the recipe for adjika from tomatoes with garlic and pepper for the winter with cooking, you can switch to other options for this preparation.

Meat dishes and side dishes often need to be supplemented in the form of hot sauces such as ketchup and pastes that improve the taste of the main dish.

For example, spicy tomato adjika for the winter, prepared according to the best recipes, perfectly complements any meat, potato and pasta dishes. Moreover, this paste can be made from both well-ripened and unripe - green tomatoes, most importantly, add a lot of pepper.

Adjika from tomato for the winter

Ingredients

• Red tomatoes - 4 kg;
• Garlic cloves - 400 g;
• Horseradish roots - 8 pcs.;
• Dill and parsley greens - 4 bunches each;
• Bulgarian red pepper - 20 pcs.;

• Sweet pepper - 10 pcs.;
• Hot pepper - 40 pcs.;
• Vinegar 9% - 2 cups;
• Sugar - 8 tablespoons;
• Salt - 8 tablespoons

Instead of table vinegar, if desired, we use apple cider vinegar, take medium-sized horseradish roots, and non-iodized salt.

How to prepare spicy tomato adjika according to one of the best recipes for the winter

Adjika, made according to a simple recipe in a raw way, brings the greatest benefit, as it preserves vitamins and other valuable substances. Let's prepare a healthy supplement for dishes according to the following recipe:

• We wash the sweet peppers, cut and take out the seeds and cores, remove the stalks.
• We wash hot peppers and get rid of the stalks, leaving the seeds inside the fruit.
• We remove the husk from the garlic cloves.
• We cut the tomatoes into pieces, ridding the fruits of coarse green rods.
• We remove the peel from the washed horseradish roots, and cut the roots.
• Wash dill and parsley.
• We grind the prepared herbal ingredients with a meat grinder, setting a fine grate.
• Thoroughly mix the mass with sugar and salt, close and leave for a couple of days.
• Pour in the vinegar and, after mixing everything well, pour it into sterile jars.

We roll up the jars and put them in a cool place where bright light does not penetrate. From the indicated amount of ingredients, about 6 liters of product will be obtained.

Spicy adjika with onions and tomatoes

Ingredients

• Ripe tomatoes - 5 kg;
• Onion turnip - 600 g;
• Carrot - 1 kg;
• Sweet red pepper - 1 kg;
• Garlic - 400 g;

• Hot red pepper - 6 pcs.;
• Olive oil - 0.5 l;
• Sugar - 2 cups;
• Salt - 0.5 cups;
• Table vinegar 6% - 0.5 l.

For greater spiciness, we take not lettuce onions, but more bitter varieties. It is desirable to use tomatoes with a thin skin.

Some culinary specialists add not only pepper and garlic, but also onions for spiciness to adjika. It makes it spicier and more useful in terms of strengthening the immune system, and enriches the taste of the product, as well as those dishes to which it is added.

Let's make delicious adjika for the winter according to a detailed recipe:

• We wash the sweet peppers, get rid of the seeds and tails, and turn in a meat grinder.
• Cut the washed tomatoes and chop with a meat grinder.
• Cut the peeled carrots, twist in the same way.
• We do the same with peeled onions, garlic cloves and hot peppers without seeds and stalks.
• We put the chopped products in a saucepan, bring to a boil and cook over low heat for half an hour.
• Pour in the oil and vinegar, mix and cook for the same amount of time.
• Mix with salt and sugar and cook for an hour: spicy tomato adjika, made according to the best recipes for the winter, should be reduced by 1.5 times.

We place the finished product in sterile jars, cork and store in the refrigerator. We use this adjika with your favorite dishes and strengthen your health!

Adjika from green tomatoes

Ingredients

• Green tomatoes - 4 kg;
• Bulgarian pepper - 2 kg;
• Hot pepper - 1.2 kg;
• Garlic cloves - 300 g;

• Sugar - 200 g;
• Vinegar 9% - 200 ml;
• Salt to taste.

Sweet peppers, like hot ones, can be of any color.

How to make spicy adjika from green tomatoes

Adjika according to a simple recipe, feasible even for novice cooks, with the addition of green tomatoes, it turns out no worse than the analogue with red tomatoes. This product is an excellent replacement for industrial ketchups and sauces.

Let's make it according to a simple recipe:

• We wash vegetables.
• We clean the peppers from seeds.
• Grind peppers, garlic and tomatoes in a meat grinder.
• Mix the vegetable mass with sugar and salt, and cook over low heat for half an hour.
• Add vinegar, stir, and pour into sterilized jars.

We roll up the jars and keep warm for a day, after which we put them in the cellar or refrigerator.

There are many options for preparing such a delicious product as spicy tomato adjika for the winter, but they are all delicious in their own way. If a person has diseases of the kidneys, stomach or intestines, it is better to choose mildly spicy recipes, but if there are no health problems, the most spicy options can be appreciated. In any case, after self-made adjika, no one wants to buy it in a store.

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

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

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

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

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

Adjika from tomatoes for the winter: the subtleties of cooking

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

Adjika from tomatoes for the winter, boiled

Ingredients:

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

Cooking method

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

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

Adjika from tomatoes with apples for the winter, boiled

Ingredients:

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

Cooking method

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

Adjika from tomatoes for the winter with eggplant, boiled

Ingredients:

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

Cooking method

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

Adjika from tomatoes for the winter spicy, without cooking

Ingredients:

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

Cooking method

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

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

Ingredients:

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

Cooking method

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

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

Ingredients:

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

Cooking method

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

Note to the owner

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

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

Ingredients:

• 2 kg;
• 0.5 kg;
• 200 g of garlic;
• 2 pcs. hot pepper;
• 50 ml of vegetable oil;
• 25 g of vinegar 9%;
• 100 g of sugar;
• 0.5 tbsp salt.

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. Cut the red hot pepper into 2 parts and also clean the stalk and seeds.

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!

Homemade boiled adjika from tomatoes, peppers and carrots is an excellent preparation for the winter. Such wonderful adjika will complement meat and fish dishes, and can also serve as a good seasoning for soup or borscht.

Adjika can be prepared in two ways - boiled or closed raw. For preparations for the winter, they use the first method, because then adjika can be stored at room temperature and not be afraid that it will deteriorate.

3. Squeeze the garlic, add it to the pan along with the vinegar. Stir and taste for salt. If necessary, add salt. Simmer for another 5 minutes and remove from heat.

4. Pour the finished adjika into pre-sterilized jars and roll up. Turn the jars over, wrap with a blanket and leave to cool completely. After that, the jars can be transferred to a dark, cool place.

Boiled adjika for the winter with apples

Adjika recipe for the winter with apples

Ingredients for 6 l:
- tomatoes - 3 kg;
- carrots - 1 kg;
- onion - 1 kg;
- sour apples - 1 kg;
- Bulgarian pepper - 3 kg;
- hot pepper - 2 pcs;
- garlic - 400 gr;
- sugar - 250 gr;
- vinegar - 250 gr;
- oil - 150 gr;
- salt - 2 tbsp.

Recipe for adjika for the winter with apples:

1. Wash and dry all vegetables, cut into large cubes. Remove the skins from the tomato. Pass all vegetables through a meat grinder. Take the amount of hot pepper at your discretion, if you do not like hot pepper, then you can not add pepper at all.

2. Put the vegetable mass in a deep saucepan, bring to a boil and cook over low heat for 1 hour. 10 minutes before the end of cooking, add vinegar, sugar, salt and oil. Also add the garlic passed through the press. Stir and cook for another 5 minutes.