How to make adjika from tomatoes and peppers. Question: is it necessary to wrap adjika after cooking? Classic recipe with boiling

As you know, real adjika came to us from Georgia itself, which is a thick and rather sharp mass. It is prepared from vegetables such as sweet peppers and chili, with the addition of certain spices. But cooked in Russia, it bears little resemblance to the traditional one, because in its composition, the main ingredient is tomatoes.

Of course, everyone cooks it in their own way, including onions, carrots, walnuts, a green apple, horseradish and so on. Personally, I love to cook this blank according to my grandmother's recipe, as well as because it is my favorite. Be sure to include fresh meaty tomatoes and sweet peppers, due to which raw adjika comes out very fragrant and tasty. Store it in the refrigerator in small jars. Of course, boiled adjika is also common with us, which, unlike raw, needs to be rolled into jars.

So, in today's article, we will consider recipes for homemade adjika, which turns out to be really very tasty and fragrant. Just take it, cook it and try it yourself! Well, if the topic of canning has already come up, then you will definitely like it!

Adjika, cooked without cooking, turns out to be quite hot and similar to pasta. This is a red-orange seasoning with salt, various herbs and garlic. In principle, it is not difficult to cook it, despite this, it can easily complement many dishes.

Ingredients:

Tomatoes - 2 kg
Bulgarian pepper - 0.5 kg
chili pepper - 3 pcs
garlic - 5 heads
sugar - 1.5 cups
suneli hops - 1 tsp
vinegar 9% - 1/2 cup
salt - to taste.

Cooking method:

First of all, wash all the vegetables in water. We remove the stalk from the bell pepper and chili, and leave the seeds, cut them into medium pieces together with the tomatoes. We also clean the garlic and grind all the chopped vegetables using a blender or meat grinder.

Now we shift the finished adjika into clean jars, close the lids and put it away to be stored in the refrigerator. This is a very easy way to cook adjika, without cooking.

How to cook adjika with horseradish at home

Properly prepared spicy appetizer, goes well with many side dishes. It is prepared from ingredients such as: tomatoes, horseradish and garlic. Its very easy to prepare.

Ingredients:

Tomatoes - 2.5 kg
sweet pepper - 1 kg
chili pepper - 3 pcs
horseradish root - 4 pcs
garlic - 3 heads
vinegar - 1.5 tbsp. l
vegetable oil - 1 tbsp. l
sugar - 2 tbsp. l
salt - to taste.

Cooking method:

Wash all vegetables in running water. We remove the stalk from sweet pepper and chili, leave the seeds, they do not need to be removed. We twist in a meat grinder: tomatoes, sweet and chili peppers, peeled garlic and horseradish.

Then add vinegar, vegetable oil, sugar, salt to taste to the twisted mass and mix everything well. Pour the resulting mass into sterilized jars, close the lids and store in the refrigerator.

Cook and eat healthy!

How to cook adjika with apples

On the table, this preparation with the addition of apples is best served chilled. It is perfect for both first and second courses, and even simple sandwiches.

Ingredients:

Tomatoes - 1 kg
onion - 200 gr
apples - 200 gr
Bulgarian pepper - 400 gr
garlic - 100 gr
sunflower oil - 150 ml
hot pepper - 2 pcs
vinegar 9% - 2 tbsp. l
sugar - 2 tbsp. l
salt - to taste.

Cooking method:

We wash all vegetables except garlic, peel and cut into fairly large pieces.

After the contents of the pan boil, reduce the fire to a slow one and cook for one hour. After this time, add the garlic passed through the press, salt, sugar, vinegar and continue to boil for another 1 hour.

Now we shift hot adjika into sterilized jars, twist, scalded with boiling water, and leave to cool completely.

From these ingredients, I got, like this, three jars of 480 ml each.

Homemade adjika with tomatoes and garlic, without bell pepper

If you suddenly decided to make adjika, but for some reason you did not find bell pepper, do not be discouraged. After all, this preparation can be prepared without it. Of course, the taste will be slightly different, but the cooking process will be easier.

Ingredients:

Tomatoes - 1.5 kg
hot red pepper - 400 gr
garlic - 300 gr
vinegar - 2 tablespoons
hops-suneli - 1 tbsp. l
coriander - 1 tbsp. l
dill - 1 tbsp. l
salt - to taste.

Cooking method:

Wash the tomatoes in water and cut into medium pieces. Then we twist them together with peeled garlic and hot pepper along with seeds in a meat grinder. Then we shift the whole mass into a large saucepan, pour all the necessary spices into it, pour in the vinegar and add salt to taste.

We put on a slow fire, stirring, bring to a boil and lay out in sterilized jars, wrap with lids, and leave to cool completely.

After the adjika in the jars has completely cooled down, we remove them for storage in the refrigerator.

A simple recipe for homemade adjika without preservation (video)

Bon appetit!!!

Why do we all love spicy and fragrant adjika? It's simple, because its versatility is undeniable. Feel free to serve it with any meat, chicken or even fish. This appetizer will be a big success at any feast. You can consider adjika as an independent dish - just offer it with dark or white bread.

I want to offer you the most famous vegetable snack options for any occasion. All recipes from them are worthy of your attention, and therefore it is worth trying to cook each one, you just need to work hard.

With a skilled housewife, all tomatoes will go for the future, you can prepare them, use them in stewing or baking, eat them fresh in salads. But among a large number of tomatoes there will always be those that should be processed specifically for adjika, with minor damage and dents.

Many argue that this spicy snack in the cold season is an excellent antiviral agent. And it is impossible not to agree with this, because natural ingredients, among which there are hot peppers and garlic, guard your health and your loved ones. In addition, its bright taste whets the appetite, raises the general tone of the body and mood.

Of course, you can find the most favorite adjika recipe for your family and cook it every year, or you can be patient and pamper your family with different snacks. We do not forget about high-quality and lids before preserving the finished product, so that adjika will please us with its taste until spring.

Homemade adjika from tomato and garlic

This recipe, perhaps, can be called a classic version of adjika for lovers of spicy tomato appetizers. All you need for its preparation is vegetables, garlic and spices. Be sure to cook such a snack for the family. You will succeed!

You will need:

2.5 kg tomato
0.5 kg sweet red pepper
150 g garlic
1 PC. hot pepper
100 g sugar
50 g vegetable oil
0.5 st. spoons of salt
25 ml vinegar 9%

Cooking method:

Glass jars and lids must first be sterilized

Rinse the tomatoes thoroughly, cut, remove the stalks with a knife, cut off bumps and dents

Pass the tomatoes through a meat grinder

Line a clean colander with several layers of gauze, place it in a cup

Put the chopped tomatoes in a sieve on cheesecloth, let stand so that the maximum amount of clear juice comes off

The liquid from the lower bowl must be drained from time to time

This step will allow you to avoid prolonged evaporation of the liquid from adjika, reducing the time of its preparation.

Rinse bell pepper, cut, remove seeds (or leave as desired)

Peel the garlic, wash

Pass garlic, bell pepper and hot pepper through a meat grinder

Remove the tomato mass from a colander, remove the gauze

Mix it with crushed pepper

Add sugar, salt, mix in a saucepan (pot)

Put the pan on the fire, boil and cook over moderate heat for 30 minutes

Arrange the mass in sterilized jars, immediately cover them with lids, close with a key for conservation

From the total amount of products you get a little more than 2 liters of adjika

Bon appetit!

Adjika from tomato with eggplant for the winter

It turns out very tasty adjika from tomato with eggplant. It is not difficult to cook it, and everyone without exception will be happy to enjoy the wonderful taste and aroma in winter. If you have never prepared such an adjika variant, then it's time to try it. Good luck!

You will need:

1 kg eggplant
2 kg tomatoes
0.5 kg sweet bell pepper
1 PC. hot chili pepper
1 PC. garlic
0.5 st. (125 ml) table vinegar 9%
1 cup (250 ml) refined vegetable oil
4-5 art. l. Sahara
1 st. l. rock salt
1 tsp dried basil
1 tsp coriander beans

Cooking method:

Grind basil and coriander in a mortar to powder
Rinse the tomatoes, remove the stalks with a knife, peel the peppers from the seeds, cut off the stalks of the eggplants, peel them
Pass through a meat grinder with a fine grate tomatoes, eggplants and sweet peppers separately
Garlic is also chopped through a meat grinder, if desired, pass it through a press
Next, place the tomatoes in a large saucepan, pour in vegetable oil, add salt, sugar, mix, bring to a boil over a fire, cook the tomatoes over moderate heat for 10 minutes
Add chopped eggplant to the saucepan to the tomatoes, cook the mixture for another 10 minutes, stirring the vegetables so that they do not burn to the bottom.
Now add chopped Bulgarian and hot peppers, cook the mixture for 10 minutes
Pour grated spices, add chopped garlic, vinegar - cook for another 3 minutes from the moment of boiling, adjust the amount of salt and sugar to your liking
Pour the hot mass into sterilized jars, close with boiled lids using a key
Banks should cool upside down, wrapped in a warm blanket for a day, then store adjika in a cool place

Bon appetit!

Cooking fresh adjika with garlic without cooking

This is a great option for fresh spicy tomato appetizer without cooking. The only condition for its storage is that the finished product must be stored in the cold. Enjoy fresh adjika at home!

You will need:

1.5 kg tomatoes
1 PC. hot pepper
100 g garlic (1 head)
1 tsp salt with a slide
2 tsp Sahara

Cooking method:

Wash peppers, tomatoes

Choose vegetables that have more pulp than juice

Peel the garlic, wash

Prepare a meat grinder

Peel tomatoes from bumps, dents, cut the base at the stalk

Pepper cut, remove seeds

We twist the tomatoes in a meat grinder, throw garlic and pepper in the middle of the chopping process

Add salt, sugar according to the recipe

Mix well for about 5 minutes

Sterilize jars and lids in advance in any way convenient for you

Pour adjika into jars, immediately close the lids

Keep cold

Bon appetit!

Delicious adjika from tomato with apples

Here is a very original and amazingly delicious adjika recipe. Apples give this appetizer a savory sweet and sour taste, pairing well with the rest of the ingredients. It is worth trying to prepare such an appetizer for the winter for home, both adults and children will like it.

You will need:

1 kg carrots
1 kg sweet pepper
1 kg apples
100 g hot pepper (optional)
200 g peeled garlic
200 ml vegetable oil
200 ml vinegar (9%)
70 g salt

Cooking method:

Prepare a pot of at least 6 liters

From this volume of products you get 5.5-6 liters of delicious adjika

Rinse all components well and dry.

Peel the carrots, remove the core from the apples

Add apples to carrots, they can be chopped in a blender or passed through a meat grinder

Tomatoes cut into four parts, remove the base from the stalk

Cut bell pepper, remove seeds

Twist vegetables in a meat grinder, add to chopped carrots and apples

Boil the mass over medium heat, boil for an hour

Mix well until smooth

Arrange the hot mass in sterilized jars, immediately cover with clean lids, close with a key for conservation

Such adjika does not require additional heat treatment!

Can be stored indoors at room temperature

Bon appetit!

Adjika from tomato with zucchini for the winter

Your attention is a wonderful recipe for tomato adjika with zucchini. Such a simple appetizer to prepare, but very tasty, bright and fragrant. Short heat treatment of products allows you to save everything useful in vegetables until winter. Be sure to prepare a few jars of such yummy!

You will need:

1.5 kg tomatoes
1 kg zucchini
300 g bell red pepper
300 g carrots
1 PC. hot chili pepper
2-3 pcs. garlic
100 ml vegetable oil
100 ml vinegar 9%
2 tbsp. l. salt
50 g (2 tablespoons) sugar

Cooking method:

From these products you will get a little more than 2 liters of the finished product
Rinse all vegetables thoroughly, cut the tomatoes, cut the base at the stalk
Cut the skin off the zucchini, if they have large seeds, then remove them.
Peel the carrots and garlic from the peel, Bulgarian and hot peppers from the seeds
Pass everything through a meat grinder with a large grate into one 10-liter stainless steel pan
We put it on a large fire, stirring, after boiling, reduce the heat to medium, cook for 30 minutes
Next, add vinegar, oil, salt, sugar, cook for another 10 minutes
We immediately lay out the hot mass in sterilized jars, cover with clean lids (screw or turnkey)
We turn the jars over the lids, wrap them in a warm blanket for 12-24 hours until they cool completely, store in a cool dark place

Bon appetit!

Video recipe adjika from tomato with horseradish without cooking

Many of us love spicy Georgian dishes, and housewives even preserve them for the winter in large quantities. Especially popular among such twists is tomato adjika (boiled or raw), to which garlic, nuts, carrots, peppers and spices are added. It is used as an independent snack and as a sauce, side dish for meat dishes, pasta. Raw treats are best eaten immediately, while boiled treats last longer.

How to cook adjika from tomatoes

If this process is new to you, then it is better to follow step-by-step recipes with photos, and also consider the following subtleties of cooking:

Tomatoes choose the most ripe, fleshy, even overripe ones will do.
The main components of this dish are tomatoes, garlic, chili and spices, but no one canceled the experiments. Add spices at your discretion, making the appetizer even tastier, more aromatic.
Remove the seeds from the pepper to remove some of the spiciness.
Wear rubber gloves when preparing the treat, as hot peppers are used in most recipes.
If you are canning a snack, be sure to arrange it in sterilized jars.

Tomato adjika recipes

Today, there are several different versions of this treat, it is made from zucchini or ripe tomatoes. If you do not know how to cook it, try the classic way (with a photo) so that you already know what you would like to add next time. This appetizer, due to its spiciness, whets the appetite, so do not get carried away with it and remember that the calorie content of all recipes is indicated per 100 g of the finished product.

Classic recipe

Time: 2.5 hours.
Servings: 6 persons.
Calorie content of the dish: 70 kcal.
Cuisine: Abkhaz.
Difficulty: easy.

This cooking option for Abkhazian adjika is the easiest. It does not require much time, cost, and even tomatoes are not needed. Here the main component is chili, thanks to which the appetizer turns out to be too spicy, burning. Not everyone can eat it, but this is a classic recipe. Some replace some of the chili peppers with bell peppers in it to soften the taste a little.

Ingredients:

chili - 1 kg;
garlic - 0.5 kg;
salt - ¾ st.;
a mixture of spices (hops-suneli, cilantro, coriander, etc.) - 0.5 tbsp.

Cooking method:

Grind all ingredients, except salt, with a blender. If you use a meat grinder, pass the mass through it 3 times.
Then salt, mix and leave the burning Abkhazian snack to infuse in the refrigerator for 2 hours.

Adjika with garlic

Time: 3 hours.
Number of servings: 18 persons.
Calorie content of the dish: 71 kcal.
Cuisine: Caucasian.
Difficulty: easy.

The garlic tomato adjika recipe is the most popular and favorite among most families. Thanks to this appetizer, any dish acquires an amazing flavor. Making adjika from tomatoes with garlic is not difficult, but the main dishes with this sauce will become much tastier and more interesting. It is believed that such an appetizer also has an antiviral effect, which is very important in the cold season..

Ingredients:

tomatoes - 3 kg;
sweet pepper - 2 kg;
garlic - 300 g;
chili - 150 g;
sugar, salt, vinegar 9% - 0.5 tbsp each;
vegetable oil - 1 tbsp.;
fresh herbs - 400 g;
spices (coriander, suneli hops, dill seeds) - to taste.

Cooking method:

Make a puree from sweet bell peppers and tomatoes, pour in the oil and cook over low heat for 1 hour, stirring constantly.
Cool, add the remaining ingredients (garlic, herbs - chop), mix.
Let it brew or put into jars and roll up.

Adjika from tomatoes and peppers

Time: 13 hours.
Servings: 12 persons.
Calorie content of the dish: 38 kcal.
Purpose: appetizer, sauce, preservation for the winter.
Cuisine: Caucasian.
Difficulty: easy.

Spicy adjika from peppers and tomatoes for the winter according to this recipe turns out to be very tasty, tender, soft. It can be used as a sauce for meat, fish. There is no chili pepper here, only Bulgarian is used, so you can add it yourself at your discretion. Ground spicy seasoning will work too, so vary the flavor of the treat as you like.

Ingredients:

tomatoes - 3 kg;
Bulgarian pepper - 1 kg;
garlic - 400 g;
salt - 100 g;
sugar - 3 tbsp. l.

Cooking method:

Pass all components through a meat grinder, stir. Leave the mixture overnight in the refrigerator. You can add a couple of pinches of coriander seeds or herbs.
Serve in the morning or arrange in jars, cork with airtight lids.

From salted tomatoes

Time: 1 hour.
Number of servings: 8 persons.
Calorie content of the dish: 38 kcal.
Purpose: sauce.
Cuisine: Russian.
Difficulty: easy.

Very interesting and tasty adjika made from salted tomatoes. This is an unusual recipe, for an amateur, but the appetizer according to it turns out to be spicy. You can make it even in winter, when fresh tomatoes are expensive. In fact, such a sauce is prepared from two components, but no one has canceled improvisation, so show your imagination and add your favorite spices to it.

Ingredients:

horseradish - 500 g;
salted tomatoes - to taste.

Cooking method:

Pass half a kilogram of horseradish root through a meat grinder or chop with a blender.
Release the tomatoes from the peel, grate, combine with horseradish.
If necessary, add spices.

with apples

Time: 2 hours.
Servings: 10 persons.
Calorie content of the dish: 68 kcal.
Purpose: sauce, appetizer, preservation for the winter.
Cuisine: Armenian.
Difficulty: easy.

Adjika with tomatoes and apples has a delicious sweet and sour taste along with spiciness. Gourmets will appreciate this recipe. You can choose any apples based on your preferences, but sweet varieties are used by default.. Try making this delicious snack the traditional way, then experiment with other fruits.

Ingredients:

tomatoes - 2.5 kg;
apples, carrots, sweet peppers - 1 kg each;
garlic - 200 g;
chili - 2-3 pods;
sugar, vinegar 3%, vegetable oil - 1 tbsp each;
salt - 0.25 tbsp.

Cooking method:

Vegetables, fruits, except garlic, pass through a meat grinder.
Add oil, spices, mix thoroughly and simmer over low heat for 1 hour.
Then throw the chopped garlic, pour in the vinegar and boil for another 10 minutes.
Pour into banks, roll up.

Without cooking

Time: 1.5 hours.
Number of servings: 26 persons.
Calorie content of the dish: 32 kcal.
Purpose: appetizer, sauce, preservation for the winter.
Cuisine: Armenian.
Difficulty: easy.

If you do not know how to cook delicious raw adjika, use step-by-step recipes with photos and a method that does not require cooking. It does not take much time, and the treat is tasty, fresh. The amount of ingredients is given based on a large yield of the finished product, but you can reduce them proportionally if you do not want so much adjika.

Ingredients:

tomatoes - 6 kg;
sweet pepper - 2 kg;
garlic - 600 g;
chili - 8 pcs.;
sugar - 2 tbsp. l.;
salt - 6 tbsp. l.;
vinegar 9% - 10 tbsp. l.

Cooking method:

Pass the peppers and tomatoes with garlic through a meat grinder, if it turned out large, repeat the procedure again.
Add the rest of the ingredients, stir, distribute into jars, roll up.

boiled adjika

Time: 1 hour 20 minutes.
Servings: 10 persons.
Calorie content of the dish: 43 kcal.
Purpose: appetizer, preservation for the winter, sauce.
Cuisine: Georgian.
Difficulty: easy.

Ordinary adjika can improve, diversify or supplement any fish, meat dish. Having rolled it up in the summer, you can enjoy the amazing taste of this Georgian treat all winter. It is better to boil the spicy tomato mass before spinning so that it stands for a long time and does not sour ahead of time. Plums, which are part of the ingredients, give it a unique sourness.

Ingredients:

tomatoes, sweet peppers - 5 pcs.;
plums - 1 kg;
onions - 2 pcs.;
sugar - 2 tbsp. l.;
salt - 2 tsp;
vinegar - 100 ml;
garlic - 3 cloves;
spices - to taste.

Cooking method:

Remove the pits from the plums and, together with the pepper and onion, pass through a meat grinder. Grate the tomatoes.
Combine everything, put on a slow fire.
After half an hour, add the remaining ingredients and boil for another 5 minutes.
Arrange Georgian spicy adjika in jars, tighten with airtight lids.

For the winter

Time: 1 hour.
Number of servings: 8 persons.
Calorie content of the dish: 37 kcal.
Cuisine: Russian.
Difficulty: easy.

Adjika for the winter from tomatoes, in fact, like many works of culinary art, can be cooked in a slow cooker. This method is useful in that it does not require the addition of vegetable oil, as a result, its calorie content is significantly reduced. If you make it not very spicy or without pepper at all, you can safely give it to children who love different types of ketchup.

Ingredients:

tomatoes - 1 kg;
Bulgarian pepper - 2 pcs.;
onion - 1 pc.;
spices - to taste;
grapes - 10 berries.

Cooking method:

Cut the vegetables into small pieces, grapes - in half, removing the seeds.
Put everything in the multicooker bowl, add spices, set the "Stew" program for half an hour.
Then transfer the mass to another bowl, cool, puree with a blender.
Put it in banks, roll it up.

Acute

Time: 1 hour 20 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 36 kcal.
Purpose: sauce, preservation for the winter.
Cuisine: Abkhaz.
Difficulty: easy.

If you can’t imagine your life without spicy food at all, then this method of cooking adjika is for you. By adding it to one of your favorite dishes, you can better reveal its taste and enjoy it to the fullest.. Preserve the treat for the winter to please yourself and your loved ones at any time of the year with a fragrant spicy sauce from delicious Armenian cuisine.

Ingredients:

tomatoes - 1 kg;
chili - 1 kg;
garlic - 3 cloves;
salt - to taste.

Cooking method:

Pass all components through a meat grinder separately.
Put the tomato puree on the fire, after boiling, salt to taste.
Then add the rest of the ingredients, stir. Let simmer for 10 minutes.
Pour into banks, roll up.

in Armenian

Time: 15 days.
Servings: 12 persons.
Calorie content of the dish: 64 kcal.
Purpose: appetizer, sauce.
Cuisine: Armenian.
Difficulty: easy.

Many people like Caucasian cuisine, kebabs and sauces are especially popular. Adjika occupies one of the first places among them. By preparing it in this way, you will please all your relatives and friends with a delicious sauce that you can take with you to barbecues and nature. Having poured it into a beautiful bowl, and decorated it with a sprig of cilantro, it will not even be a shame to serve it to the festive table.

Ingredients:

tomatoes - 500 g;
garlic - 500-1000 g;
chili - 500 g;
salt - to taste.

Cooking method:

Grind all components in a meat grinder separately from each other.
Drain the juice from the tomato mass, add everything else, mix.
Leave for 10-15 days, stirring constantly.
When fermented, you can serve.

Video

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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 the 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.

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.
Insufficient amount of salt, garlic and horseradish roots, which are natural preservatives, can also cause "floated" adjika.
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.
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.
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.
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.
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.
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.

Adjika is a canned snack food. Today we cook it at home. There are many ways to prepare and with different vegetables. Readers love to cook this condiment for the winter. It goes well with many ready-made dishes: to, to dumplings, to pies,

Such a spicy and fragrant seasoning is very popular in Russia. Her presence on the dining table improves the taste of the first and second courses.

In the article you will find time-tested recipes that have taken root in many families. What could be tastier when we spread adjika on bread and then eat it with

Adjika for the winter - a recipe with apples

Learn how to make the popular apple condiment.

Ingredients:

Tomatoes - 5 kg
Bulgarian pepper - 1 kg
Apples - 1 kg
Onion - 1 kg
Carrots - 1 kg
Salt - 4 tbsp. spoons (or less - to taste)
Vinegar - 1 cup
Sunflower oil - 1 cup
Sugar - 1 cup
Garlic - 400 g
Hot pepper - 4 pods
Greens: parsley + dill

Cooking:

We clean all the vegetables, cut them into pieces for scrolling them in a meat grinder. We remove the stalks from tomatoes and other vegetables. We do not peel apples.

We scroll all the vegetables in a meat grinder in separate cups.

This is how we twisted vegetables: carrots, peppers, onions, apples. We place the rolled tomatoes in a deep aluminum basin so that they cook a little.

As soon as the tomatoes boil, put all the scrolled vegetables: peppers, apples, carrots, onions. We mix everything well. So cook, stirring, 1.5 hours. The basin is large and stands on two burning camphors. Then we will add other ingredients.

While the adjika is being boiled, we will peel the garlic.

We will clean the hot pepper and cut into pieces with gloves. We remove the seeds from hot pepper.

We pass garlic, herbs through a meat grinder and

When the vegetable mass is boiled for 1.5 hours, add to it: garlic, herbs, hot pepper, salt, sugar.

Then pour in 1 glass of vinegar and 1 glass of odorless sunflower oil. Stir and cook for another 30 minutes after boiling.

After the time has elapsed, turn off the fire and begin to pour into sterilized jars.

Pour into several jars at once, as the mass is hot. We roll up full jars and turn them over. We take a warm blanket and cover it from above until it cools.

Such a preparation is a find that we make both in summer and winter.

Recipe for adjika "Hospitable" - without cooking

Ingredients:

300 - 500 g - garlic
3 - 4 pcs. - hot pepper
0.5 -1 kg - Bulgarian pepper
1.5 - 2 kg - red tomatoes
1 medium parsnip root, celery, parsley, cilantro, regan (basil), tarragon, 1 - 2 bunches of dill, 2 - 3 tbsp. spoons of salt

Cooking:

Twist everything in a meat grinder. Mix. Put in a jar on the shoulders. Since the prepared mass will “play”, put it in the refrigerator.

You need to stir from time to time. Greens, peppers and garlic can be changed to taste.

In winter, adjika is good both as a separate dish and mixed with mayonnaise and sour cream.

Adjika "Krasnodarskaya" - a favorite for the whole family

Ingredients:

3 kg - bell pepper
2 kg - red tomatoes
1 kg - sour red apples
Hot red pepper, salt, sugar, garlic, spices - to taste

Cooking:

We scroll everything in a meat grinder and cook over low heat under the lid for 1 hour or a little more, stirring occasionally.
After about half an hour of cooking, put a gauze bundle into the boiling mixture, in which spices are tied (lavrushka, dill and parsley seeds, basil). Remove the knot at the end of cooking.
We cut 3 - 4 onions and fry in sunflower oil. We remove the onion, and pour the fragrant oil into adjika at the end of cooking.

Homemade adjika with carrots

Ingredients:

2.5 kg - tomatoes
1 kg - carrots
sweet pepper - 1 kg
1 kg - apples
50 g - red capsicum

Cooking:

Pass all ingredients through a meat grinder. Transfer to a saucepan and cook for 1 hour from the moment of boiling.
When the mass has cooled, add 200 g of crushed garlic, 1 cup of 3% vinegar, 1 cup of sugar, 1 cup of sunflower oil, 0.25 cup of salt.
Mix everything well and put into hot jars.
Store in a cool place.
Eat with meat, soup, stewed cabbage.

Recipe for spicy adjika for the winter

Ingredients:

3 kg - tomatoes
500 g - bell pepper
onion - 500 g
500 g - carrots
apples - 500 g
200 g - garlic
10 hot peppers
0.5 cup sunflower oil
100 g - sugar
1 st. spoonful of salt

Cooking:

Pass all the vegetables through a meat grinder, mix well and cook for 3 hours over low heat under the lid.
Arrange in sterilized jars and roll up.

Adjika from beets - an original recipe with a beautiful color

Ingredients:

5 kg - tomatoes
1 kg - bell pepper
carrots - 1 kg
5 kg - beets
4 - 5 pcs. - hot pepper pods
200 g - garlic

Cooking:

Wash all vegetables, peel, cut into pieces and pass through a meat grinder.
Cook in a large aluminum pot for 1.5 hours, stirring constantly.
Then add to the total mass: 150 g - salt, 150 g - sugar, 200 g - vegetable oil and start cooking.
150 g - add vinegar 6% 30 minutes before the end of cooking.
You will get 6 - 7 liters. Put the adjika in clean jars and roll it up. Put it under the “fur coat” for 10 hours.
It turns out a very thick, spicy and beautiful color adjika.

Adjika Adyghe from peppers - without cooking

Ingredients:

1 kg - sweet red bell pepper
50 g - red hot pepper
dill - 50 g
50 g - cilantro
parsley - 50 g
50 g - tarragon
2 heads - garlic

Cooking:

Peel the pepper from the seeds and, together with the rest of the herbs, pass through a meat grinder.
In the resulting mixture, add sugar, salt - to taste and put for 3 days in any non-cold place, so as not to disturb anyone.
After 3 days, mix and pour into convenient containers for use and cork.

Adjika from tomato and garlic "In Armenian" - without cooking

Ingredients:

5 kg - ripe tomatoes
1 kg - garlic
500 g - bitter capsicum

Cooking:

Pass all the ingredients through a meat grinder, salt and leave in an enamel bowl for 10-15 days, so that the mass ferments, not forgetting to stir it daily.

Consider one subtlety - you should salt the tomato juice before you add garlic and pepper - otherwise you will not feel the taste of salt later.

Zucchini seasoning - delicious video recipe

I hope you enjoy this unusual zucchini recipe.

Adjika from green tomatoes with quince

Ingredients:

2.5 kg - green tomatoes
500 g - bell pepper
quince - 500 g
300 g - carrots
zucchini - 300 g
300 g - onion
1/2 cup whole greens
sugar - 1/2 cup
1 glass of vegetable oil

Cooking:

Cut the green tomatoes into pieces, salt and leave for 6 hours to remove the bitterness. Then drain the juice.
Sweet pepper, quince, carrots, zucchini, onions - pass through a meat grinder. Mix everything and cook for 1 hour.
Then put chopped garlic, finely chopped or minced greens and hot peppers. Cook for 1 more hour.
Then add vegetable oil, sugar, salt. Let it boil 3 times.
Pour hot adjika into clean jars and roll up the lids.

Georgian adjika with hops-suneli

Ingredients:

Khmeli-suneli - 3 parts
Capsicum red hot pepper - 2 parts
Garlic - 1 part
Coriander (ground cilantro seeds - 1 part)
Dill - 1 part
Wine vinegar 3%

Cooking:

Pass pepper and garlic through a meat grinder. Add spices. Sometimes finely crushed walnuts are added.
Sprinkle the mixture with coarse salt and pour in enough vinegar to make a wet, thick paste. Such a paste is well suited for long-term storage in tightly sealed glass or ceramic dishes.

Adjika from red pepper with nuts - delicious "Genatsvali"

Required:

Red pepper, cilantro, suneli hops, Imeretian saffron, walnuts.

Cooking method:

The exact proportions, in this case, are not important.

Real adjika has nothing to do with apples, carrots and tomatoes.

Red pepper, more than half of the entire mixture, pass through a meat grinder.
Add dry cilantro, suneli hops, Imeretian saffron.
Walnuts need to be finely ground, but not very much. Nuts improve the taste.
Salt to taste.

This method of cooking adjika is always prepared with rubber gloves.

Posadskaya adjika recipe - with tomatoes, garlic and horseradish

Required:

5 kg - ripe tomatoes
6 pcs. - heads of garlic
100 g - salt
1 PC. - hot peppers
6 pcs. - large horseradish roots

Cooking method:

Pass everything through a meat grinder, stir and arrange in containers. Store in refrigerator.

Video recipe - delicious homemade adjika

Raw preparation gives freshness of taste.

Recipe for adjika "Prunes"

Required:

1 kg - bell pepper without seeds
pitted prunes - 1 kg
200 g - peeled garlic
3 pods - hot pepper
600 g - tomato paste

Cooking method:

Pass everything through a meat grinder. Add salt to taste. Distribute to banks. You don't need to sterilize. Banks are not very big.

Recipe for adjika with eggplant

Required:

1.5 kg - tomatoes
1 kg - eggplant
300 g - garlic
1 kg - sweet pepper
3 pods - hot pepper
1 glass - vegetable oil
1/2 cup - vinegar 6%
Salt - to taste

Cooking method:

Pass all the constituent vegetables through a meat grinder. Add vegetable oil and, placing in an enamel pan, boil for 50 minutes.

Add vinegar at the end of cooking. Roll into prepared clean jars.

The easiest recipe for adjika "Simple"

Required:

3 kg - tomatoes
1 kg - sweet pepper
0.5 kg - garlic
150 g - hot pepper
0.5 cup - salt
3 art. spoons of sugar

Cooking method:

Pass all the ingredients through a meat grinder, mix, add salt, sugar, leave overnight.

In the morning, drain the excess liquid and spread the adjika in clean jars. Keep refrigerated.

How to make delicious homemade adjika? - video recipe

Homemade seasoning without preservatives is tasty and safe.

Adjika for the winter "Kiev style"

Required:

5 kg - ripe tomatoes
bell pepper - 1 kg
1 kg - apples (the more sour, the better)
carrots - 1 kg
400 g - vegetable oil
2 tbsp. spoons of salt
200 g - sugar
2 tbsp. spoons - red hot pepper (or 1 tablespoon - black + 1 tablespoon red)

Cooking method:

Pass all vegetables through a meat grinder (it is better to pre-peel tomatoes or pass through a juicer). So that the tomatoes are easily peeled, they need to be poured with boiling water for 3-5 minutes.
Season the missed mass with oil, sugar, salt, spices. Boil for 2-3 hours until desired consistency.
Pour hot adjika into sterilized jars. Banks roll up and wrap until cool.

Adjika for the winter with many recipes was provided as an example for homemade preparations. The choice is yours.