How to close adjika. Spicy adjika from zucchini - recipe You will lick your fingers

Adjika boiled for the winter is a spicy and spicy snack. The name is borrowed from the Abkhaz, who call it a pepper and spice sauce without the addition of tomatoes. They grind hot and bell peppers and flavor the mass with seasonings. Georgians, on the contrary, cannot imagine adjika without fresh tomatoes and bell peppers, and a Russian person loves to experiment and adds vegetables and even fruits to this dish.

Cooking technology of boiled adjika

There are two main types of cooking adjika: boiled and raw. The first can be stored for a long time in cellars and pantries, and the second can only be kept by cold. That is why the recipe for boiled adjika is more popular. You can make blanks for the whole winter and spring. A step-by-step recipe for spicy sauce can be viewed in the video:

If you want to make this spicy appetizer more spicy, add more hot pepper, garlic and horseradish to it. Acidity is regulated by sugar, lemon juice or vinegar.

Important! Additional ingredients for adjika should be chosen according to your preferences. Remember that apples will add sweetness, and eggplant savory notes.

The best recipes for boiled adjika for the winter

The spice of the dish depends on the concentration of the components. Adjika can even be green if it is prepared on the basis of green tomatoes. Be sure to add more spices and herbs to adjika. Mint and basil will add more flavor to the appetizer, while cilantro will add spice. The best recipes for boiled adjika for the winter using tomatoes and bell peppers do not require special skills.

Boiled adjika for the winter from tomatoes

It is worth starting with the classic recipe for boiled adjika. It is prepared without the addition of vinegar and goes well with barbecue and fish. Ingredients:

• tomatoes - 2 kg;
• sweet pepper - 1 kg;
• hot pepper - 3 pcs;
• onions - 500 g;
• lemon juice - 2 tbsp. l;
• oil - 200 ml;
• seasonings.

Cooking:

1. You need to prepare peppers and onions. Scald the tomatoes with boiling water so that the skin can be easily removed.
2. Grind all ingredients. Then add oil, lemon juice and spices to taste.
3. Boil the resulting mass over low heat for 30 minutes, then distribute among jars.

For boiled adjika for the winter, a small container is more suitable. After opening the jar, the product quickly loses its aroma, and small containers will allow the snack not to stagnate in the refrigerator for a long time. Some housewives prefer to fry onions before chopping. This method will add calories to adjika.

Boiled adjika with garlic

Boiled adjika for the winter with the addition of garlic is an amateur dish, but garlic stimulates the body's protective functions in case of a cold, which is most welcome in the winter. Ingredients:

• tomatoes - 2 kg;
• sweet pepper - 1 kg;
• hot pepper - 4 pcs;
• garlic - 250 g;
• oil - 200 g;
• vinegar - 100 g;
• seasonings.

Cooking:

1. Boiled adjika from tomato and garlic requires additional preparation of ingredients: peppers need to be peeled and soaked in water for an hour, and tomatoes should be freed from the skin with boiling water.
2. After processing, the products must be crushed. Pour in vinegar and oil.
3. Add seasonings and simmer for 45 minutes. Only after cooking, add chopped garlic and spices to the mass to taste.

For beauty, some housewives add boiled carrots. It needs to be cut into larger cubes so that it stands out.

Acute adjika

Experienced housewives often add horseradish to boiled adjika for the winter in addition to garlic and hot peppers. To spice up the dish, basil will be appropriate. Vinegar is best replaced with lemon juice. Ingredients:

• tomatoes - 2 kg;
• sweet pepper - 1 kg;
• garlic - 100 g;
• chili pepper - 3 pcs;
• lemon juice - 100 g;
• seasonings.

Cooking:

1. You need to clean and chop the vegetables. Boil them for at least 25 minutes.
2. Finish off the granulated sugar, salt, spices and cook for another 20 minutes.
3. At the end, you need to add chopped garlic and spices to taste.

Jars for savory snacks should be thoroughly washed and sterilized. Store the sauce in a cool place for storage. Direct sunlight should not penetrate the room, then adjika will be stored for a long time and will not lose its properties.

apple adjika

Boiled apple adjika for the winter is an original dish that will appeal to all family members. It is not very spicy and is ideal with pasta, sausages and potatoes. Ingredients:

• tomatoes - 2 kg;
• sweet pepper - 1 kg;
• red apples - 1 kg;
• carrots - 500 g;
• garlic - 100 g;
• chili pepper - 2 pcs;
• oil - 200 g;
• seasonings.

Cooking:

1. Tomatoes need to be scalded with boiling water and the skin removed. Remove the stalk and seeds from the pepper, and the core from the apple.
2. Chop all vegetables.
3. Add oil, spices to the resulting mass and cook over low heat for 2 hours.

The sauce must be poured hot. This will reduce the risk of the can exploding. After spilling, it is better to put the container with the lid down, and cover it with a blanket on top. After 8 hours, when the sauce has completely cooled, put it in the cellar.

From zucchini

Zucchini is a versatile vegetable that they try to add to any snacks. They will make the consistency of boiled adjika more tender and not so spicy. Such a product can be eaten in its pure form. Ingredients:

• tomatoes - 1 kg;
• young zucchini - 2 kg;
• carrots - 500 g;
• red pepper - 500 g;
• garlic - 100 g;
• hot pepper - 2 pcs;
• seasonings.

Cooking:

1. Wash and clean all vegetables thoroughly. Zucchini have a soft skin, and if they are young, you can leave it on.
2. Grind all ingredients. Add oil and cook the resulting mass for 40 minutes.
3. At the end, pass the garlic through a garlic press and let the sauce brew for 15 minutes.

Advice! If there is no garlic press, this is not critical, you can chop with a knife.

from eggplant

Eggplant is a spicy vegetable. He will make boiled adjika for the winter an essential dish of every table. By adding eggplant to a hot sauce, you get not just an appetizer, but a fragrant dressing for dishes. Ingredients:

• tomatoes - 1 kg;
• young eggplant - 1 kg;
• red pepper - 500 g;
• onions - 100 g;
• garlic - 100 g;
• chili pepper - 1 pc;
• oil - 200 g;
• lemon juice - 100 g;
• seasonings.

Cooking:

1. Eggplants need to be peeled. It is coarse, and this will affect the consistency of the sauce. The remaining vegetables must be processed according to the standard scheme, then chopped.
2. Add spices, lemon juice and oil to the resulting mass. Boil for an hour.
3. At the end, add chopped garlic, mix the sauce and distribute into jars.

Eggplant adjika is distinguished not only by its delicious aroma, but also by its interesting color. It is ideal for meat delicacies.

From beets

Beets normalize bowel function. One spoonful of beetroot adjika per day will provide an excellent metabolism. Beetroot adjika is not very spicy, but fragrant and spicy. Ingredients:

• tomatoes - 1 kg;
• red beets - 1 kg;
• garlic - 100 g;
• chili pepper - 2 pcs;
• lemon juice - 100 g;
• seasonings.

Cooking:

1. You need to clean the vegetables and cut into small pieces.
2. Before cooking, add spices, oil, nuts and lemon juice.
3. Boil for 2 hours, and only at the end put chopped garlic.

The ingredients take so long to cook because of the beets. It should become soft and tender. Experienced housewives add cilantro to this beetroot sauce, it will add originality to the taste.

Red Pepper with Nuts

Boiled adjika for the winter with walnuts is prepared in small quantities. This sauce is added to dishes for piquancy. Ingredients:

• red pepper - 500 g;
• chili pepper - 500 g;
• pure walnut - 100 g;
• salt - 3 tbsp. l;
• dried parsley and cilantro 2 g each;
• garlic - 100 g.

Cooking:

1. Clean and chop vegetables. Add spices and dried herbs. If the pepper gave a lot of juice - you need to drain.
2. Grind the mixture with a blender to get a homogeneous mass.
3. Send the vegetable mass to the stove and bring to a boil.

The mass must be allowed to brew for three days in a dark place. Only after that, decompose into small jars. You can store it in the refrigerator or in a cool place.

With horseradish

Horseradish makes boiled adjika an unusual snack for the winter. If you add a large amount of chili, then one teaspoon will be enough to make any dish spicy.

Ingredients:

• tomatoes - 1 kg;
• green pepper - 500 g;
• horseradish - 500 g;
• hot pepper - 2 pcs;
• garlic - 3 cloves;
• seasonings.

Cooking:

1. All vegetables must be thoroughly washed, cut and chopped.
2. Cook the ingredients in a saucepan for 30 minutes.
3. Add minced garlic.

For spice, you can add a little coriander and basil.

with carrots

Due to carrots, any boiled adjika for the winter will turn out to be bright orange. It will not be spicy, but fragrant.

Ingredients:

• tomatoes - 1 kg;
• young carrots - 1 kg;
• sweet apples - 1 kg;
• red pepper - 1 kg;
• garlic - 100 g;
• lemon juice - 100 g;
• seasonings.

Cooking:

1. All components must be cleaned and ground.
2. Combine the ingredients in a saucepan and place on the stove. Cook for 45 minutes over low heat.
3. When the mass has cooled, add spices and lemon juice.

Lay out on banks only after their sterilization. This sauce can be used to season soups and other dishes.

Terms and conditions of storage

Jars must be sterilized before the sauce is ready, and distributed hot in containers. Store only in a cool place, protected from sunlight. The average shelf life is 5 months, but many housewives store adjika for a year, without losing their taste properties. The main situations when products can deteriorate:

1. Unboiled water enters.
2. Poorly peeled vegetables.
3. Unsterilized container.
4. Leaky lid.
5. Storage conditions violated.

Important! When preparing the sauce, you need to mix the ingredients in the pan only with a wooden spoon, the steel may oxidize.

Conclusion

Adjika boiled for the winter is tastier when the tongue feels grains of individual ingredients. Don't cut vegetables too finely. It is better to grind all the ingredients with a knife, then the structure of the mass will be preserved. You need to cook this appetizer with gloves, because hot pepper can remain on your hands and injure your skin.

Step-by-step recipes for spicy adjika for the winter with garlic, apples, various peppers, tomatoes

2018-07-15 Marina Vykhodtseva

Grade
prescription

2964

Time
(min)

servings
(people)

In 100 grams of the finished dish

1 gr.

4 gr.

carbohydrates

8 gr.

70 kcal.

Option 1: Classic spicy adjika for the winter with tomatoes and peppers

For classic adjika, according to this recipe, you need tomatoes, sweet peppers, and spicy pods. The recipe with cooking, so the workpiece is perfectly stored in a cool place, not only until the new harvest, but also for several years. In addition to the main ingredients, you need garlic. You can reduce the amount in this recipe if you like.

Ingredients

• 2 kg of tomatoes;
• 1.5 kg of pepper (sweet);
• 200 g hot pepper;
• 170 g of garlic;
• 0.15 l of oil;
• 60 g of salt;
• 120 g sugar.

How to cook classic spicy adjika

Rinse both peppers and tomatoes. Peel the garlic. Cut tomatoes and peppers into large pieces. Be sure to remove seeds from bell peppers.

We twist the tomatoes first. We put it in a saucepan on the stove, boil for about seven minutes, removing the foam. Next, add hot and sweet pepper, also twisted through a meat grinder. We give adjika another fifteen minutes to boil.

Add salt, sugar, pour oil and add garlic. Now we boil adjika for literally three minutes. By this time, we should already have sterile jars ready. Their size is not important. Screw caps also need to be rinsed in boiling water.

We lay out the hot adjika, immediately twist it. Turn jars with sharp blanks over, leave for a day. It is not necessary to cover, let the adjika cool down naturally.

Sometimes garlic is laid and twisted together with tomatoes, but not everyone likes its boiled aroma and taste. You can also pour it into the finished adjika at the very end, after which turn off the stove. In this embodiment, it is important to rinse the cloves well, otherwise the workpiece will quickly turn sour.

Option 2: A quick recipe for homemade adjika for the winter (spicy)

Here the recipe is not just spicy, but vigorous adjika in Georgian. The sauce mainly consists of hot peppers and garlic. To smooth the taste, vegetable oil is added to it. An obligatory ingredient is hops-suneli seasoning. Usually it is sold in the spice department, packaged in a jar or bag.

Ingredients

• 10 pods of pepper;
• 65 g of garlic;
• 1.5 tsp dry seasoning hops-suneli;
• 20 g fresh cilantro leaves;
• a couple of tablespoons of salt;
• 5 tablespoons rast. oils.

How to quickly make spicy adjika

Pepper cut into several pieces each pod. We cut off the green tail, and leave everything inside. We just peel the garlic. Finely chop the cilantro.

Grind hot pepper with garlic. We add salt, suneli hops, sometimes a spoonful of sugar is added for depth of taste. Thoroughly grind it all.

It remains only to fill the adjika with natural vegetable oil and put it in a jar. Screw on the lid and put it in the fridge. It is not necessary to roll up adjika, it is perfectly stored all winter without it.

For viscosity and moisture, you can add a couple of ground bell peppers to adjika or twist one tomato. Often, on the contrary, it is dried and poured into jars, it is convenient to use such a seasoning for making stews, kharcho, but in this case we exclude oil.

Option 3: Adjika spicy for the winter (vegetable)

In adjika, not only tomatoes and peppers can be present, but also various other vegetables. Here is the recipe with onions and carrots. You will definitely need vegetable little, some of the vegetables will be stewed in it, this will significantly improve the taste of adjika. This recipe does not contain garlic.

Ingredients

• 0.8 kg of carrots;
• 0.8 kg of onion;
• 3 kg of tomatoes;
• 400 g hot pepper;
• 1.5 kg of sweet pepper;
• 300 ml of oil;
• 80 g of salt;
• 90 g sugar.

Step by step recipe

Peel all onions and twist through a meat grinder. It is advisable to insert a grate with large holes into the device. Pour vegetable oil into the pan, send the onion, cook over a silt fire for about five minutes.

We clean or simply wash the carrots well, also cut into pieces, twist. Pour over to the onion. We cook vegetables for ten minutes.

We cut the Bulgarian and hot peppers into pieces, send them to the meat grinder, pour over the onions and carrots. Grind tomatoes, pour next. Boil spicy adjika for 45 minutes.

We fill the workpiece with salt, add sugar, it is advisable to try adjika after that. Pour into jars while the sauce is still hot. Roll up and turn upside down.

If there are not enough carrots, then you can take more onions or vice versa, but in general it is recommended to stick to the indicated amount so that you do not have to recalculate the amount of spices.

Option 4: Adjika spicy for the winter with horseradish

Another recipe for mixed adjika with tomatoes and peppers, but with the addition of horseradish. This blank does not need to be cooked, so it also applies to quick options. We choose vegetables that are fresh, ripe, but not overripe, wash them thoroughly, be sure to dry or wipe them.

Ingredients

• 3 kg of tomatoes;
• 1.5 kg of pepper;
• 230 g of garlic;
• 20 ml essence;
• 150 g horseradish;
• 5-7 chili;
• 120 g of salt;
• 150 g sugar.

Step by step recipe

To grind vegetables for such adjika, it is best to use a meat grinder. Only it gives small pieces, the combine does not fit. We cut the washed vegetables into pieces that will easily pass into the hole, drive them away.

We clean all the garlic and also send it next, you can twist the splice into a total mass. We take a pan or basin, a bucket in which all the ingredients will fit.

The hardest part of this recipe is the twisting of the horseradish. We take only fresh roots, it is difficult to work with dry ones. We clean and cut with a knife. Since the root is hard, you need to crumble it into small pieces. We twist them last. It is advisable to do this in a ventilated area so that it does not irritate the eyes too much.

Combine the horseradish with the rest of the ingredients. Add salt and sugar, mix well. At the very end, for reliability, add a little vinegar. Without it, you can also cook if you do not plan to store the workpiece for more than three months. If the tomatoes are fleshy and sweet, then sugar can not be added to them, we make adjika without it.

It remains only to pour spicy adjika into jars. It is already ready to use, but it will also stand wonderfully until spring. We take a tight lid, it can be screwed, air should not pass.

It is very convenient to keep such adjika in plastic bottles, they easily fit in the door shelf of the refrigerator. Just wash and dry the container first.

Option 5: Adjika spicy for the winter with apples

A very tasty and fragrant sauce that can be prepared with any apples, but it is better to choose sweet and sour varieties. In addition to fruits, pods of fresh or dried hot peppers are a must. The recipe is based on tomatoes and bell peppers. For this adjika, you need a saucepan, since the preparation requires cooking on the stove.

Ingredients

• 2.2 kg of ripe tomatoes;
• 1.4 kg of pepper;
• 80 g of garlic;
• 0.15 l of oil;
• kilogram of apples;
• 1 tsp coriander;
• 90 g of sugar;
• 55 g salt;
• 0.2 st. vinegar 3%;
• 7 chili pods.

How to cook

Rinse tomatoes, peppers and apples. Tomatoes and pepper pulp are twisted through a meat grinder. We put them on the stove, start cooking, while you can do other ingredients.

While we are peeling the apples, cut them into pieces that are convenient for scrolling, and simply cut the hot pepper into several pieces. We drive all this through a meat grinder, after which we send it to a pan with a boiled base. We cook adjika for exactly an hour on a small fire.

There is time to prepare sugar with salt, as well as peel the garlic. It can also be twisted or simply rubbed, driven through the press.

Ten minutes before the end of cooking, we pour garlic with sugar and salt, pour oil. For preparations, unrefined products are used. Mix, boil together.

Pour the bite, after which we take a dry and clean ladle, stir and immediately collect spicy adjika, put it in jars, put a seaming lid on each. We cork with a special key (machines). The jar must be turned over immediately. Set aside until completely cool.

Boiling tomatoes usually form a foam, which is desirable to remove. Also, the tomato mass often rises, so we take a large pan with a margin of free space.

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!

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.

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!