Ketchup or adjika from green tomatoes. Adjika recipes from green tomatoes for the winter with apples, carrots, zucchini and plums: seasoning is just delicious

Adjika is traditional seasoning caucasian cuisine. Basically, it is a salty and spicy sauce. There are plenty of recipes for this seasoning. Each hostess has her own composition of the product.

Dish features

The main components of adjika are hot pepper, salt, as well as all kinds of spices, including savory, mint, basil, dill, coriander and garlic. If you deviate a little from the traditions of Caucasian cuisine, then you can add a little sweet and sour notes to the sauce. To do this, add apples to the seasoning, Bell pepper. finished product more like ketchup. If necessary, adjika from is closed for the winter. This allows you to keep the seasoning for a long time.

With what and how to serve

Adjika from green tomatoes allows you to improve taste qualities many dishes. However, most often this sauce is served with poultry, pork, beef, fish, vegetables and some dairy products. Preparing seasoning at home is not difficult. The main thing is to choose a recipe that the whole family will like.

Do not serve the sauce hot. Before tasting, adjika should cool down a bit and stand for several hours. This will make the sauce more aromatic and more spicy.

How best to store

As for storage methods, there are only a few options. As a rule, adjika from closes rarely. This product is not intended for long-term storage. It is enough to shift the sauce into a suitable container, cool, and then place in the refrigerator.

If you still have a desire to close, then you should prepare the banks in advance. Containers must be glass. Banks must be washed well, preferably in a soda solution. After that, you need to sterilize them. Put adjika into the containers prepared in this way and close tightly with lids. Store the sauce in a cool and dark place.

Seasoning with onion

So, how is green tomato adjika prepared? The recipe is quite simple. First you need to prepare the products. To prepare the sauce you will need:

• 3 kilograms of sweet pepper.
• 2 kilograms of tomatoes, exclusively green.
• 500 grams of hot pepper.
• 5 pods of onions.
• 6 peeled garlic cloves.
• Two glasses of vegetable oil and vinegar.
• 1.5 cups of sugar sand.
• 1 glass of salt.

How to cook

Adjika from green tomatoes has unique taste. She perfectly complements meat dishes. For its preparation, it is necessary to prepare products. First you need to clean the pepper from seeds, garlic from the husk. The components must be washed well. Then tomatoes, peppers, garlic and green onion should be crushed by passing through a meat grinder.

The finished homogeneous mass should be placed in a saucepan and boiled for about 60 minutes. After the specified time, vinegar and vegetable oil, sugar, salt must be added to the mixture. Cook the sauce for another 20 minutes over low heat. Adjika from green tomatoes is ready. hot sauce should be poured into pre-prepared containers, and then rolled up.

spicy seasoning

How else does adjika roll from green tomatoes for the winter? There are many ways to prepare such a seasoning. If you want to get a spicy sauce, then you should pay attention to this recipe. To prepare adjika you will need:

• 3 kilograms of tomatoes, exclusively green.
• 1 kilogram of sweet pepper.
• 8 cloves of garlic.
• 3 pods of hot pepper.
• 4 tablespoons of vinegar.
• Two full glasses of vegetable oil.
• 1/2 cup salt.

Cooking steps

A simple green tomato adjika, the recipe of which is described below, will appeal to all lovers of extraordinary sauces. If necessary, the seasoning can be made a little spicier. To cook adjika, you should carefully prepare the vegetables. The first step is to clean and wash them. Now the products must be cut into pieces and chopped in a blender. If desired, you can skip everything through a meat grinder.

The resulting mass should be placed on fire and boiled for an hour. In conclusion, garlic must be added to the vegetables, previously passed through a press, salt, vinegar, vegetable oil. The sauce needs to boil. This takes no more than 20 minutes. Acute adjika is ready. It remains to pour it into hot sterilized jars and roll up.

Seasoning with horseradish

Another extraordinary sauce is green adjika. This seasoning is prepared very quickly. Green tomato adjika this case does not require heat treatment. Seasoning, which includes horseradish root, can remain tasty and fresh for a long time. To prepare the sauce you will need:

• 1.5 kilograms of green tomatoes.
• 150 g of horseradish.
• 130 g of peeled garlic.
• 2 pods of hot pepper.
• 50 g of table salt.
• 30 g sugar.
• Dill - to taste.

Cooking process

This sauce is prepared without cooking. The whole process takes a little time. the main thing is to observe all proportions. Green tomatoes must be washed well and cut into quarters. Horseradish and garlic should be peeled and chopped. Pepper should be cut into rings, and dill washed. Prepared components must be crushed to a homogeneous mass. To do this, you can use a meat grinder or a blender. Sugar and salt should be added to the resulting mixture. The composition must be mixed well. Adjika is ready.

The sauce can be decomposed into jars, previously sterilized, and then closed. Store the seasoning in the refrigerator or in the cellar, where it is dark and cool.

Peel the seeds from the bell pepper, remove the core from the apples, peel the garlic and onion. Hot peppers can be left with the seeds if you use half.

Transfer all vegetables and apples to the bowl of the food processor and chop using the attachment " metal knife". You can also twist these ingredients in a meat grinder.

Pour into a saucepan sunflower oil, put the resulting vegetable mass, add sugar, salt and vinegar, mix. Put the mass on a small fire.

From the moment the vegetables begin to boil, cook for 30 minutes. Then add dry basil to adjika, mix and cook for another 5 minutes.

hot adjika from green tomatoes Arrange the ovs in dry sterile jars, roll up or twist with boiled lids, turn over and wrap until cool. You can leave some part of the adjika and try it as soon as it cools down. Adjika is stored at room temperature. In winter this tasty snack will become great addition to many dishes.

IN winter time The body needs vitamins especially. You can replenish them with hot sauces and seasonings served with meat and fish dishes. If you have a jar of adjika, then even a piece of bread becomes tastier. Fragrant and spicy adjika raises the tone and mood.

Everyone is used to the fact that this spicy sauce made from red ripe tomatoes and pepper. Green adjika is still a rare dish on the Russian table. But in vain. Adjika from green tomatoes is a surprisingly tasty preparation for the winter. It is easy to prepare, and, most importantly, you do not need to sterilize the jars. This process is not liked by many housewives. We offer you a choice of several recipes. Try to cook, you won't regret it.

Recipe Options

The basis of adjika are green tomatoes. Very often, gardeners do not know where to put them. Even the smallest specimens will go into business. After all, they are simply not able to blush, it will not work to preserve them. But for adjika just right. Recipes differ not only in the number of ingredients, they have different composition.

Recipe one - adjika for the winter "Eating"

What ingredients will you need to stock up in advance:

• green tomatoes - 900 grams;
• sweet apples (color does not matter) - 2 pieces;
• onion - 1 large onion;
• sweet bell pepper - 3 pieces;
• hot pepper - 1 piece;
• granulated sugar - 3.5 tablespoons;
• salt - 1 tablespoon;
• vegetable oil- 6 tablespoons;
• table vinegar 9% - 3.5 tablespoons;
• garlic - 1 head
• various spicy herbs (dry) - 1 teaspoon;
• black pepper (peas) - 0.5 teaspoon;
• mustard seeds - a quarter of a teaspoon.

Cooking progress

1. We thoroughly wash all vegetables and fruits intended for harvesting, changing the water several times. Lay out on a towel to dry. Then we start cutting.
2. From the tomatoes we cut out the place where the stalk was attached. We also cut out the slightest damage. We select tomatoes in which seeds have already appeared.

• Apples can be peeled, but this is not necessary. Cut each fruit into quarters. So, it is more convenient to cut the core with seeds and plates. Then cut each quarter into 4 more pieces.
• Chop the peeled onion into large pieces.
• Remove the husk from the garlic, cut off the bottom and wash the cloves.
• We remove the stalk from the peppers, select the seeds and partitions, cut into small slices. Wear gloves when peeling and cutting hot peppers so as not to burn your hands.
• We put vegetables and apples in a bowl and chop with a blender (a meat grinder is also suitable).
• Spices along with herbs can be put whole or pounded in a mortar. This is already the taste of the hostess. Immediately salt and sugar, pour in vegetable oil and vinegar.

The cooking process takes about 40 minutes, put the pan on slow fire. No need to be afraid to appear a large number liquids. In the process of cooking, adjika from green tomatoes will begin to thicken. Moreover, the color will change to yellowish green.

In a hot form, we lay out the fragrant adjika "Funness" in sterile jars. Turning the lids down, cover with a blanket or fur coat. When the seasoning has cooled, we put it away for storage in the basement or refrigerator.

Recipe 2 with original taste

This version of adjika, which is made from unripe tomatoes, is highly appreciated by gourmets. It's all about sweet and sour taste, bright color and caucasian spices.

The recipe is rich in ingredients, but they are all available:

• green tomatoes - 4 kg;
• hot pepper(you can chili) - 250 grams;
• ripe red tomatoes - 500 grams;
• sweet bell pepper (green!) - 500 grams;
• garlic - 300 grams;
• carrots (medium) - 3 pieces;
• sweet and sour apples - 4 pieces;
• vegetable oil- 125 ml;
• rock salt - 5 tablespoons;
• hops-suneli - 50 grams;
• dill, basil and parsley leaves to taste.

Cooking rules

1. We select green tomatoes, put them in a basin and pour over boiling water. Take out, let dry. From each tomato we remove the stalk and the place of its attachment. Cut into slices. Sprinkle the workpiece with salt, cover with a towel and set aside for 6 hours, after which the resulting juice is poured. Thanks to this procedure, green tomatoes will not be bitter. Grind in a meat grinder into a separate bowl.
2. As soon as the adjika base is ready, we start working with the rest of the ingredients. We wash and peel carrots, both types of peppers, apples, red tomatoes, garlic. We cut them in small pieces and scroll in a meat grinder. you will succeed green adjika in a tomato. Use a thick pot for cooking.
3. In the resulting mass, add suneli hops, oil and salt. Mix and let stand for 30 minutes.
4. Add green tomatoes and cook with constant stirring for 60 minutes.
5. At this time, we wash the greens, dry it on a towel and chop finely. Add green sprigs just before the end of cooking.
6. After boiling adjika from green tomatoes for another 2 minutes, transfer to jars.

Recipe three

Another version of a delicious sauce made from unripe tomatoes.

• green tomatoes - 3 kg;
• apples - 500 grams;
• onion turnips - 200 grams;
• hot pepper(pods) - 100 grams;
• garlic - 100 grams;
• ground black pepper - ½ teaspoon;
• paprika - ½ teaspoon;
• salt - 60 grams;
• granulated sugar - 120 grams;
• table vinegar - 1 stack;
• vegetable oil - 100 ml.

Easy to weld

1. Green tomatoes and apples need to be washed, the tails removed, and the cores of apples and cut into small slices. Peel garlic and onion, wash and chop as finely as possible. To chop the garlic, crush it on the board with a knife: it will be cut without difficulty.
2. Remove the stalks, seeds and membranes from the peppers, cut into small cubes.
3. Transfer all the prepared ingredients to a saucepan, crush lightly so that the liquid comes out. Put adjika on a small fire and bring to a boil. During this time, the volume of liquid will increase.
4. To prevent the contents of the pan from burning, it is necessary to stir constantly. Cook adjika from unripe tomatoes for the winter within half an hour.
5. Vegetables should become soft, boil well. Turn off the stove and let the contents cool down a little, so that it is more convenient to whip the adjika with an immersion blender. When you get a homogeneous mass, you need to put in the finish. If you wish, you can not beat, then you will get adjika pieces, as in the photo.

• It remains to add ground pepper, paprika, vinegar vegetable oil. And also salt and pepper adjika. Cook no more than 10 minutes.
• Arrange in jars while green tomato seasoning is hot and seal tightly.

Conclusion

Fragrant and delicious adjika from unripe tomatoes - a sauce suitable for any dish. Many people like to spread it on a piece of black bread. Yummy!

If you still do not believe in the uniqueness of green tomato adjika, reduce the number of ingredients and cook all three options. So, you will know which one is yours. Good luck!

Culinary recipes and photo recipes

Adjika from green tomatoes for the winter "Eating"

In winter, no meal is complete without hot sauces and spices. When they are going to spread a slice of bread or meat with something spicy and fragrant, they immediately remember adjika. If red adjika from tomato and pepper for the winter has become familiar dish, That green sauce occurs less frequently. Green tomatoes appear on the market in late autumn, and you need to have time to replenish stocks of blanks for the winter. Adjika from green tomatoes for the winter without sterilization will be thick and spicy, it can be served with cutlets, chops, mashed potatoes.

Ingredients for cooking adjika from green tomatoes for the winter overeating:

• green tomatoes - 800-900 g
• sweet apples - 2 pcs.
• onion - 1 pc.
• bell pepper - 3 pcs.
• hot pepper - 1 pod
• sugar - 100 g
• salt - 1 tbsp.
• sunflower oil - 120 ml
• vinegar 9% - 50 ml
• garlic - 1 head
• Provence or Italian herbs - 1 tsp
• black peppercorns - 1/2 tsp
• mustard seeds - 1/4 tsp

Adjika from green tomatoes for the winter Eating - recipe with photo:

Small green tomatoes are not very suitable for conventional canning, but they make excellent thick adjika.

Wash vegetables and fruits thoroughly.

Green tomatoes cut large slices, removing wormholes and hard pulp near the stalk. Hard tomatoes in which seeds have not had time to form are not suitable for harvesting.

Apples are cut into four parts, the middle with stones is removed. Coarsely chop the onion.

Peel garlic, sweet and bitter peppers. Throw garlic cloves and pepper slices into the pan.

All the ingredients of green adjika are ground with a blender or through a meat grinder.

Dry green tomatoes are put in adjika for the winter. spices, mustard seeds, black peas. Balls of black pepper and mustard can be left whole, but another option is also allowed: the spices are ground in a mortar. Salt and sugar are added to the green adjika.

Pour in sunflower oil and table vinegar. Water is not needed for this recipe.

Adjika from green tomatoes for the winter is boiled for 35-40 minutes over low heat. At first, the heated adjika will become watery, but gradually it will thicken. The color will also change, becoming yellow-green.

Hot green adjika is placed in dry sterilized jars.

Rolled jars are turned over and covered. The cooled workpiece is stored in a cool dark place. Fragrant adjika from green tomatoes for the winter Eating is ready!

Adjika from green tomatoes: 3 best recipes

Adjika is a traditional Caucasian spice, it is fragrant, spicy and salty sauce, the composition of which is individual for each hostess.

The main components of the real Abkhaz or Georgian adjika- hot chili pepper, salt and spices (coriander, basil, garlic, dill, mint, savory), but outside the Caucasus this hot seasoning usually add tomatoes, sweet peppers, apples to soften spicy taste and add sweet and sour notes to the sauce.

And although adjika from green tomatoes for the winter is very different from the original, and to be honest, it looks more like ketchup, it has gained incredible popularity.

Green adjika is added to ready meals from meat, poultry, fish, vegetables and even dairy products to spice them up.

Cooking it at home is easy to cook, you just need to choose good recipe green tomato adjikas are among several existing options.

If homemade green adjika is not intended for long-term storage, you just need to transfer it to suitable containers, let it cool and store in the refrigerator. It is best to let the sauce stand for at least a few hours before tasting.

If you want to cook adjika for the winter, you need to thoroughly wash the jars; for additional sterilization, I wash them with soda. Pour into clean containers green seasoning, close with lids and store in a cool dark place.

How to cook adjika from green tomatoes

• green (only not brown) tomatoes - about 2 kg
• bell pepper - 0.5 kg
• hot peppers - 1-2 pcs.
• vinegar - about 2 tablespoons
• garlic - 5-6 cloves
• sunflower oil - 1 tbsp.
• salt - about a quarter cup
• hops-suneli

Recipe spicy adjika from green tomatoes:

1. Chop the washed vegetables (except garlic), as you prefer. Someone prefers a meat grinder, someone likes a blender.

2. Cook the mass for about an hour, while trying to maintain a medium heat.

3. After an hour, add garlic gruel, spices, pour in vinegar and oil and salt the future seasoning. Boil adjika until cooked for another quarter of an hour. Roll into sterilized jars.

Adjika from green tomatoes with apples

• 1 kg green tomato
• 300 g green bell pepper
• 300 g green sour apples,
• 2 green chili peppers
• 1 bunch dill
• ½ bunch parsley
• ½ bunch cilantro
• a few mint leaves
• ½ bunch basil
• 6 garlic cloves
• 1 tsp ground coriander
• 1 tbsp apple cider vinegar
• 2/3 cup vegetable oil
• 2 tbsp Sahara
• 1 tsp salt

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How to make adjika:

1. Unripe tomatoes are quite bitter, so green tomatoes must be pre-treated: washed, cut into 2 or 4 parts, salt well, mix and leave at room temperature for 4-6 hours. After that, drain the released juice, all the bitterness will go with it.

2. Wash apples, remove seeds and peel. Peel sweet and hot peppers.

3. You need to remove the seeds from the bell pepper, and do what you want with the chili pepper seeds: they contain the most spiciness, so if you want to get super burning adjika, you can leave them, but for a less thermonuclear version, it is better to remove them.

4. Put both types of peppers, apples and tomatoes into the bowl of a food processor and grind until smooth. Alternatively, you can pass them through a meat grinder twice.

5. If you want to get more uniform and gentle sauce adjika, you must first remove the peel from the tomatoes. This is best done at the initial stage of preparation: scald them with boiling water, remove the skin, and then cover with salt and let stand.

6. Pour the green mixture into a heavy bottomed saucepan and simmer over low heat for 35 minutes. At this time, peel the garlic, wash and dry all the greens. Pass fragrant herbs and garlic through a meat grinder or grind with a special blender nozzle. Add the resulting mixture to the pan along with salt, sugar, vinegar and vegetable oil, mix and cook adjika over low heat for about 10-15 minutes.

Adjika recipe from green tomatoes with horseradish

In addition, green tomatoes require mandatory heat treatment, so you can’t cook from them. raw adjika. But the horseradish recipe is an exception to this rule.

• green tomatoes - 1.5 kg
• horseradish root - 150 g
• garlic - 130 g
• hot pepper - 2 pcs.
• salt - 50 g
• sugar - 30 g
• dill - to taste

Recipe for adjika with horseradish:

1. Thoroughly wash the tomatoes, cut them into quarters.

2. Peel and finely chop the horseradish root and garlic.

3. Cut the hot pepper into rings, wash the dill.

4. Grind all vegetables until smooth using a meat grinder or blender. Add salt and sugar, mix everything thoroughly.

5. Sterilize glass jars and lids in the oven for 10 minutes, temperature 100 degrees. Adjika is laid out in jars and closed with lids. We store in cool place or in the refrigerator.

Adjika from green tomatoes

Adjika is a traditional Caucasian seasoning, it is a fragrant spicy and salty sauce, the composition of which is individual for each hostess. The main components of a real Abkhazian or Georgian adjika are hot chili peppers, salt and spices (coriander, basil, garlic, dill, mint, savory), but outside the Caucasus in this burning

Adjika recipes from green tomatoes for the winter with apples, carrots, zucchini and plums: seasoning is just delicious!

Unusual appetizer for the winter from green tomatoes - adjika "Eating". Today I will share some recipes for its preparation.

Adjika from green tomatoes for the winter through a meat grinder

The first recipe for lovers of boiled adjika from green tomatoes for the winter through a meat grinder, which is prepared without garlic, which is quite unusual for this dish.

• 2 kilograms of unripe tomatoes;
• 200 grams of hot pepper;
• A bunch of parsley;
• A tablespoon of dry adjika;
• A teaspoon of black ground pepper;
• Dessert spoon of suneli hops;
• a tablespoon of salt;
• One third of a glass of sugar;
• 50 milliliters of vinegar;
• 70 milliliters of sunflower oil.

Wash tomatoes, cut into quarters.

1. We free the washed peppers from seeds and stalks, rinse the parsley.
2. We pass the prepared vegetables through a meat grinder. Bring the vegetable mixture to a boil, add the remaining ingredients, stir, and continue to cook for half an hour.
3. During this time, you should take a sample and bring the snack to taste. Someone likes it sourer or sweeter, and someone will not find enough salt or spices.
4. We lay out the finished burning adjika in small, sterile jars. We twist, we cool.

Preservation is well stored not only in the basement, but also in room conditions.

Raw adjika

And this is the recipe Georgian cuisine, in which adjika is cooked without cooking.

• 3 kilograms of unripe tomatoes;
• 200 grams of garlic;
• 100 grams of hot pepper;
• 100 grams of horseradish;
• A bunch of dill;
• a tablespoon of salt;
• Dessert spoon of sugar.

Wash vegetables and greens, clean, let dry.

1. We prepare an appetizer for the winter from tomatoes with horseradish and hot peppers with garlic and herbs by turning everything in a meat grinder.
2. Add salt, sugar.
3. Stir until they are completely dissolved.
4. We lay out the finished sauce in dry, sterile jars, roll up, store in a cool place.

Green Tomato Adjika Recipe with Garlic and Pepper

The recipe for green tomato adjika with garlic and pepper is my favorite. It's just getting ready, but it's different amazing taste. The appetizer is moderately spicy and spicy.

• 2 kilos tomato;
• 3 kilos of sweet pepper;
• Large head of garlic;
• 3 pieces of hot pepper;
• A bunch of green onions;
• A glass of vegetable oil;
• A glass of vinegar;
• A glass of salt;
• Half a glass of sugar.

1. Grind the washed, prepared vegetables, boil for an hour for small fire, stirring.
2. Then add the rest of the products, simmer for another 25 minutes. Let's try and taste it.
3. Pour the finished sauce into sterile, dry jars, twist.

The appetizer turns out - you just lick your fingers. It keeps very well.

fragrant seasoning

I propose fragrant seasoning from tomato and garlic for the winter - a simple recipe that does not require heat treatment.

• Half a kilo of green tomatoes;
• 2 heads of garlic;
• Half a bunch of parsley.

1 coffee spoon of dried herbs:

• cilantro, dill, basil;
• A teaspoon of the mixture Italian herbs;
• a teaspoon of ground coriander;
• A pinch of nutmeg;
• A teaspoon of a mixture of peppers;
• 1,5 dessert spoons salt.

We twist the washed and dried fruits, greens, peeled garlic. Mixing vegetable mix with dry ingredients. Stir it thoroughly, let it brew for an hour. Mix again, pour into sterile jars, twist, put in the refrigerator.

Adjika from green tomatoes with apples

I offer very delicious sauce, just overeating - adjika for the winter from green tomatoes with apples. This is what we call it at home, and I will share this recipe.

• Half a kilo of tomatoes;
• 2 carrots;
• 2 pieces of Bulgarian meaty pepper;
• 3 apples;
• head of garlic;
• 50 milliliters of vegetable oil;
• 50 milliliters of vinegar;
• Dessert spoon of salt without top;
• A teaspoon of sugar.

Wash vegetables, cut tomatoes in half.

1. We scrape the carrots, free the pepper from seeds and stalk, remove the seed box from apples, peel the garlic. We twist everything.
2. The resulting mass of salt, sweeten, pour in the oil.
3. I stir, boil for a quarter of an hour at a slow boil. Then I pour vinegar, mix, and simmer the same amount.
4. I pour hot, very tasty sauce into clean, dry jars, roll it up.

Cover with a blanket, let cool.

Sauce with apples

• 2.5 kilograms of unripe tomatoes;
• A kilogram of apples;
• A small bunch of dill, parsley;
• A bunch of cilantro;
• 3 carrots;
• 2 hot peppers;
• A kilogram of bell pepper;
• 150 grams of garlic;
• 200 milliliters of apple cider vinegar;
• A glass of vegetable oil.

Washed and peeled vegetables, apples scroll.

1. We wash the greens, let dry, finely chop.
2. We mix the greens with the vegetable mass, salt and put on the stove. The sauce should be cooked at a slow boil for fifty minutes.
3. Then pour in vinegar, oil, stir well, bring to a boil.
4. We lay out the workpiece in sterile jars, roll it up.

Adjika with green tomatoes and apples is very tasty, fragrant and moderately spicy.

Adjika from red and green tomatoes "Assorted"

• 4 kilograms of green tomatoes;
• 500 grams of sweet pepper;
• 0.5 kilograms of red tomatoes;
• 200 grams of hot pepper;
• 250 grams of garlic;
• 3 carrots;
• 4 apples;
• 125 milliliters of sunflower oil;
• 5 tablespoons of salt;
• 50 grams of suneli hops;
• Two bunches of greens.

Let's start cooking adjika from red and green tomatoes:

1. Dip the washed green tomatoes in boiling water for a few seconds. Dry on a cloth towel.
2. Cut out the place of attachment of the stalk, cut in half. Salt the fruits and leave for five, six hours under the lid.
3. Pour out the juice formed during this time, and twist the fruits.
4. We clean the seeds from sweet and hot peppers. Also wash, clean apples, carrots, red tomatoes, garlic. We scroll the prepared fruits in a meat grinder.
5. Pour the vegetable mixture into a deep saucepan, salt, sprinkle with seasoning, add oil. Stir, insist half an hour. After pouring gruel from green tomatoes, mix.
6. We cook adjika on low heat for an hour. Two minutes before the end of cooking, put the chopped greens.
7. Distribute in jars.

Delicious adjika with zucchini and green tomatoes

Cooking adjika from zucchini and green tomatoes for the winter. This preparation should appeal to those who do not like too spicy.

• 5 kilograms of tomatoes;
• A kilogram of bell pepper;
• 1.5 kilograms of zucchini;
• 0.5 kilograms of onions;
• Half a kilogram of carrots;
• 2 heads of garlic;
• A pod of hot pepper;
• A large bunch of parsley;
• A glass of sugar;
• 200 milliliters of vegetable oil;
• 150 grams of salt;
• A glass of apple cider vinegar.

1. Cut the washed tomatoes into four parts, put in a deep container and sprinkle with salt.
2. Leave in a cool place for five hours.
3. After this time, the fruits will release juice, it must be drained, and the tomatoes placed in a colander for ten minutes to remove excess moisture.
4. We pass tomatoes, zucchini, sweet peppers, onions, carrots through a meat grinder.
5. Cook the vegetable mixture at a slow boil for an hour.
6. Then add finely chopped greens, bitter pepper, squeezed garlic. We continue to cook for another hour.
7. Pour salt with sugar, pour in oil and vinegar. After ten minutes, pour into jars, roll up.

Spicy adjika without cooking from green tomatoes - Georgian cuisine recipes

Now I will tell you how to quickly make adjika with green tomatoes. This sauce goes great with meat dishes.

• 2.5 kilograms of unripe tomatoes;
• 150 grams of garlic;
• 70 grams of hot pepper;
• 100 grams of horseradish root;
• 30 grams of salt;
• 15 grams of sugar.

1. My tomatoes, put them on a napkin, wait a few minutes for the fruits to dry.
2. Hot peppers do not need to be seeded, just cut off the tails.
3. We clean the garlic and horseradish root.
4. We pass the prepared products through a meat grinder.
5. Add salt and sugar to raw adjika. Mix well, put in dry sterile jars, tightly twist.

Since we prepared adjika without cooking, you need to store it in the refrigerator for six months.

Spicy plum sauce

We prepare the following products:

• 2 kilograms of green tomatoes;
• 1.5 kilograms of plums;
• 500 grams of sweet pepper;
• Half a kilogram of onions;
• 500 milliliters of vegetable oil;
• 100 grams of sugar;
• 5 pods of hot pepper;
• Half a kilogram of carrots;
• 1.5 teaspoons black pepper.

Washed tomatoes, onion cut into large pieces.

1. We clean the plums from the stones, free the peppers from the seeds, scrape the carrots.
2. We twist the plums with vegetables, add oil, salt, sugar to the resulting mass to taste.
3. We put the container with the sauce on the stove. Cook for an hour and a half at a slow boil.
4. Add pepper, stir, remove from heat. Distribute to banks. We twist.

Prepare adjika from green tomatoes for the winter, overeating, such delicious preparations are obtained. With them, all meat dishes will be even tastier and more aromatic.

Adjika from green tomatoes for the winter: overeating with seasonings, vegetables and fruits

Green tomatoes make a very tasty adjika for the winter. It's just a meal! I complement the taste of tomatoes with apples or plums, garlic or horseradish. Often I do through a meat grinder, quickly and conveniently. I also like the option with zucchini, unusual. I really like the recipe of Georgian cuisine, spicy and spicy. Delicious

I was going to prepare some conservation from this season. green tomatoes, since last year's preparations were all sold out, but in the end there were much more tomatoes left than expected. I had to scrape through all the barrels in search of the necessary containers for the preparation of an unscheduled batch of blanks. I decided to make adjika from green tomatoes.

Adjika turns out amazingly tasty, spicy! Perfectly complements meat and poultry dishes, as well as various side dishes in the winter-spring period. We eat such adjika now, because there are still a lot of tomatoes, and I will cook it for the winter when the jars are free.

To cook adjika from green tomatoes for the winter, you should prepare everything necessary ingredients by the list.

Cut the stalks from the green tomatoes, cut the tomatoes into slices. Peel the peppers from the insides, remove the core from the apples. Peel the onion and garlic. Do not remove seeds from hot peppers.

Put tomatoes, apples and all other vegetables into the bowl of a food processor and chop using the "metal knife" attachment.

Pour sunflower oil into the bottom of a saucepan with a thick bottom, then pour in the tomato mass. Add sugar, salt and vinegar.

Put the pan with adjika on a small fire and cook for 30 minutes, stirring occasionally. At the end of cooking, add dry basil to the adjika and taste the adjika. If something seems to be missing, balance the taste with spices.

Prepare jars in advance, sterilize over steam or in the microwave. Cover the lids with water and boil for 5 minutes. Arrange hot adjika in jars, tighten the lids and turn the jars upside down. Cover the jars with a warm blanket and leave to cool. Adjika from green tomatoes is well stored in a city apartment.

There are a lot of options for cooking adjika. The recipe for adjika from green tomatoes without cooking will appeal to those who love spicy sauces with a pronounced aroma of spices. The color turns out green adjika, like Georgian, but it does not use walnuts, and the main ingredient is unripe green tomatoes.

The sauce is stored in the refrigerator for 2-3 weeks without any heat treatment. If adjika is prepared from green tomatoes without cooking for the winter, then you need to add 1 tablespoon of a 9 percent bite to it - in this case, a jar under nylon cover will last 2-3 months in the refrigerator.

Ingredients

• green tomatoes - 0.5 kg
• hot green pepper - 3 pcs.
• garlic - 2 heads
• green parsley - 0.5 bunch.
• dried dill - 3 chips.
• dried cilantro - 2 chips.
• basil - 2 chips.
• oregano - 2 chips.
• ground nutmeg - 1 chip.
• coriander - 1 chip.
• a mixture of Italian herbs - 1 chip.
• a mixture of ground peppers - 3 chips.
• non-iodized salt - 3 tsp.

Cooking

1. We prepare all the ingredients according to the list, wash the vegetables and let them dry.

2. Cut the green tomatoes into 4 parts, after which we interrupt in a blender or grind in a meat grinder.

3. In hot peppers, cut off the tails and cut into large pieces without removing the seeds. Chopped peppers are also chopped in a blender.

4. Combine the ground green tomatoes and peppers in a deep bowl, add the garlic passed through the press to them.

5. Add to the contents of the bowl nutmeg, italian herb blend, dried basil and oregano, blend ground peppers and coriander. Pour salt - 3 teaspoons with a good top.

6. Finely chop parsley and send to adjika, add dried dill and dried cilantro, just rubbing them between the palms.

7. Thoroughly mix adjika - the result will be a green and very fragrant mixture of a fairly large fraction.