Spicy seasoning from green tomatoes for the winter. Homemade green tomato adjika

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

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

Pour sunflower oil into a saucepan, 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.

Arrange hot adjika from green tomatoes 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 delicious appetizer will be a great addition to many dishes.

Homemade green tomato adjika

Adjika is a traditional Caucasian seasoning, it is a fragrant spicy 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, tomatoes, sweet peppers, apples are most often added to this hot seasoning to soften spicy taste and add sweet and sour notes to the sauce. And although this option cannot be called authentic, it is this “tomato” variety that has gained particular popularity. Red or green adjika is added to ready-made dishes of meat, poultry, fish, vegetables and even dairy products to spice them up. It is not difficult to prepare adjika at home, you just need to choose a good recipe from dozens of existing options. I want to invite you to cook delicious adjika from green tomatoes according to your own recipe.

To be honest, this is a complete improvisation, because the small green cherry tomatoes were plucked quite by accident. When we had to leave home for a few days, we decided to untie the yard dog so that it could run freely and guard the territory. And this very smart dog did not come up with anything better than running around the area where bushes of cherry tomatoes grow quietly and peacefully. In general, half of the crop ended up on the ground and had to be urgently disposed of. I was very pleased with the result of the emergency rescue of tomatoes, although the taste of this green homemade adjika differs significantly from the usual red tomato adjika. As a lover of culinary experiments, I liked this seasoning, so I didn’t limit myself to one jar and decided to make more of this adjika for the winter.

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

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.

In addition, green tomatoes require mandatory heat treatment, so raw adjika cannot be prepared from them.

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

You need to remove the seeds from the bell pepper, and do as you wish with the chili pepper seeds: they contain the most pungency, so if you want to get super-hot adjika, you can leave them, but for a less thermonuclear option, it is better to remove them.

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.

If you want to get a more uniform and tender adjika sauce, 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. But I had small cherry tomatoes, only a masochist would risk skinning them, so I decided to keep it. After grinding and heat treatment, the skin became completely soft and did not irritate the taste buds.

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.

I indicated the proportions as I did myself. At the same time, I constantly tried the resulting sauce to achieve a balance of spicy, sour, sweet and salty. You can experiment with the ratio of vinegar, sugar, salt, garlic and chili to make the seasoning to your liking. In addition, a lot depends on the taste of apples and peppers, as well as on the degree of ripeness of the tomatoes.
Walnuts are often added to Caucasian adjika. I think they would not be superfluous in this recipe, but this bright idea came to my mind too late. I'll experiment next time.

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. Put the green seasoning into clean containers, cover with lids and store in a cool, dark place.

If this season has brought you an abundance of tomato crops, then do not rush to let them all cook, choose another sauce to replace, for example, fragrant adjika - the best company for meat dishes and an indispensable ingredient for many Georgian dishes.

Adjika from green tomatoes for the winter - recipe

Ingredients:

tomatoes (green) - 1.2 kg;
apples - 240 g;
sweet pepper - 240 g;
chili pepper - 2 pcs.;
garlic cloves - 6 pcs.;
dill, cilantro, parsley, basil - 1/2 bunch each;
granulated sugar - 25 g;
vegetable oil - 175 ml;
apple cider vinegar - 15 ml.

Cooking

Before you cook adjika from green tomatoes, it is better to cut and scald the fruits, and then remove the skin from them. This technique will make the sauce more uniform. Grind tomatoes together with apples and peeled sweet peppers. It is not necessary to de-seed hot peppers, but only if you want to make a truly hot sauce. Put the mixture of peppers, apples and tomatoes on the fire and cook, remembering to stir, for about half an hour.

In the meantime, chop the herbs or pass them through a meat grinder along with the peeled garlic cloves. Add greens to the sauce, then add sugar, season everything with vinegar and oil, boil again and pour into jars, after sterilizing them. If you do not plan to cook adjika from green tomatoes for the winter, then it is enough to cool the finished sauce and fill it with any clean container.

Adjika from green tomatoes without cooking

Ingredients:

green tomatoes - 1.2 kg;
sweet pepper - 1.2 kg;
chili pepper - 1 pc.;
garlic cloves - 10-12 pcs.;
vinegar - 165 ml;
granulated sugar - to taste.

Cooking

Using a blender, puree the tomatoes and bell peppers together. Remove the seeds from the chilli and add it to the sauce along with the garlic cloves. Re-grind the sauce, add vinegar, sugar and salt. Spicy adjika from green tomatoes will fit in the role of preparation for the winter, because, even despite the absence of heat treatment, it contains preservatives like salt and vinegar, which will help maintain freshness for a long time.

Ingredients:

Cooking

Prepare all the ingredients: rinse and peel the tomatoes, remove the seeds from both types of peppers, remove the shell from the garlic cloves. Pass all prepared ingredients through a meat grinder along with horseradish roots and put adjika on fire for half an hour. Add the vinegar, sugar and salt to the sauce, then pour over and roll up.

Adjika is a spicy sauce that is usually served with meat snacks. The classic recipe consists of red tomatoes, sweet and hot peppers, garlic and salt. However, made from green tomatoes without cooking, it is no less healthy and tasty. In addition, it looks very unusual and does not need to be cooked. Be sure to try this original recipe for raw adjika without cooking.

This recipe is considered the most spicy. In the East, this sauce is served with dairy dishes. Red - preferable to meat, fish, vegetables. It is used both raw and cooked. It should be noted that if the mixture is boiled, it will become much sharper, so you should be more careful about foods such as garlic and hot peppers. Before cooking, be sure to protect your hands from the irritating effect of burning ingredients.

Ingredients:

Green tomatoes - 2.5 kg
Garlic - 150 - 170 g
Hot pepper - 50-70 g
Horseradish - 100 g
Salt - 25-30 g
Sugar - 15 g

Step by step photos how to prepare the recipe:

Wash the tomatoes, peel the garlic and horseradish. Place the vegetables in a bowl or bowl to dry.

Cut the tomatoes into small pieces, remove the stem.

Grind tomatoes and other ingredients in a meat grinder with a medium knife. It turns out a thick and very fragrant mass. Add sugar and salt.

Put the finished adjika in dry jars, close and put in the refrigerator for storage.

The sauce is quite spicy and flavorful.

It is stored for a long time (until the New Year), because pepper, horseradish and garlic protect against the development of microorganisms.

Delicious preparations for the winter!

Adjika is a Georgian or Abkhaz spicy condiment made from hot peppers, a mixture of herbs, nuts, and garlic. Oddly enough, the traditional recipe does not include tomatoes. They began to be added much later, as an option for making sauce.

Translated from the Abkhazian, “adjika” sounds like “adzhiktsattsa”, which means “salt with something”. The fact is that, according to one version, we owe the appearance of seasoning to shepherds who grazed sheep high in the mountains. In order for the animals to eat more and gain weight, they were given salt. At that time, it was considered a great value and shepherds were given it in small portions. In order for them not to use expensive seasoning, the owners of the sheep mixed salt with hot pepper. However, the shepherds found a way out - they began to add spicy herbs and garlic to the finished mixture.

You can use it as a separate seasoning for dishes, as well as dressing in soup, marinade for meat, vegetables.

The modern recipe includes several other ingredients. Housewives prepare a burning mixture of tomatoes, sweet and hot peppers, and garlic. Of course, it is difficult to call it real, but it is also very tasty.

This seasoning can be attributed to mild aphrodisiacs, since garlic and hot pepper dilate blood vessels, invigorate and increase sexual strength. In addition, it increases appetite, improves blood circulation, enhances the body's defenses.

It should be noted that it is not recommended to use it for those who suffer from diseases of the gastrointestinal tract, gastritis, as well as for pregnant women and children.

The calorie content of the sauce is small - only 62.1 kcal / 100 g. At the same time, the nutritional value is: proteins - 1.3 g, fats - 2.98 g, carbohydrates - 7.9 g.

Despite such a low calorie content of the finished product, it should be borne in mind that adjika increases appetite, so there is a possibility of overeating the main dish.

As a rule, it is prepared with red tomatoes. However, it often happens that a lot of green or unripe tomatoes remain in the garden. They can also be "put" on the preparation of the sauce. In this case, you get a variant of the green Georgian adjika - akhuskhuadzhika.

Rate the recipe

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 is green adjika, like Georgian, but walnuts are not used in it, and unripe green tomatoes are the main ingredient.

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, the jar under a nylon lid 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. To the contents of the bowl add nutmeg, Italian herb mixture, dried basil and oregano, ground pepper mixture and coriander. Pour salt - 3 teaspoons with a good top.