Cooking adjika from tomatoes for the winter. Adjika "Fragrant" with herbs

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

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

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

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

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

Adjika from tomatoes for the winter: the subtleties of cooking

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

Adjika from tomatoes for the winter, boiled

Ingredients:

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

Cooking method

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

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

Adjika from tomatoes with apples for the winter, boiled

Ingredients:

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

Cooking method

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

Adjika from tomatoes for the winter with eggplant, boiled

Ingredients:

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

Cooking method

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

Adjika from tomatoes for the winter spicy, without cooking

Ingredients:

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

Cooking method

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

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

Ingredients:

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

Cooking method

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

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

Ingredients:

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

Cooking method

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

Note to the owner

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

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

Adjika from tomatoes and peppers for the winter- one of the most common recipes for its preparation, even though it is far from the classic recipe, common in the Caucasus. Adjika from tomatoes and peppers for the winter, the step-by-step recipe of which I want to show you today, turns out moderately sweet and sour and a little spicy due to capsicum.

Of course, the amount of hot pepper can be increased in this recipe if you like hotter adjika. Due to the fact that it is not very burning, it can even be eaten with spoons. Like other types of adjika, it will be a good addition to various meat and fish dishes.

In addition, adjika from tomatoes and peppers for the winter is also useful during baking, stewing vegetables with meat. I often add such adjika to kharcho soup or red borscht, which makes the aroma of these dishes brighter. In a word, from tomatoes and pepper it turns out so tasty that you will lick your fingers. As you know, adjika from tomatoes with pepper and garlic for the winter will cook with boiling.

Ingredients:

• Bulgarian pepper - 2 kg.,
• Tomatoes - 2 kg.,
• Garlic - 300 gr.,
• Hot chili pepper - 1-2 pcs.,
• Sunflower oil - 4 tbsp. spoons,
• Salt - 3 tbsp. spoons,
• Vinegar - 7 tbsp. spoons
• Sugar - 5 tbsp. spoons.

Adjika from tomatoes and peppers for the winter - recipe

Wash the bell peppers, tomatoes and hot chili peppers. Cut the bell pepper pods lengthwise into two parts.

Cut out the seed roll and tail. Rinse the pepper halves under running water. Similarly, prepare the pods of hot peppers.

Remove the skin from the garlic cloves.

Cut the tomatoes into four pieces.

All vegetables for adjika are prepared. Now you need to grind them in a meat grinder or chop in a blender.

Pour the base for adjika into a saucepan.

Boil adjika on low heat for 30 minutes. During cooking, adjika must be stirred to avoid it sticking to the bottom of the pan. After this time, salt the adjika.

Pour in the sugar.

Add sunflower oil.

Pour in table vinegar.

To get a more saturated color of adjika, add dry paprika.

After adding all the ingredients, mix the adjika. Taste it. Cook it for another 15 minutes over low heat.

Adjika from tomatoes and peppers for the winter. Photo

Spicy tomato adjika is a seasoning that I cook every fall, providing the whole family with a supply of vitamins for the whole winter. This sauce is great for any meat dishes: fried or stewed meat, dumplings, side dishes. In addition, it can be used in the preparation of various dishes. Everyone has their own proportions of the ingredients for it - someone likes it spicier, and someone likes it sweeter, try to cook one jar and you will understand what is still missing in your homemade adjika.

Wash tomatoes properly. It is worth noting here that I take small oblong tomatoes for adjika - they are fleshy, tasty and great for making tomato puree.

Grind the tomatoes in a blender or pass through a meat grinder.

Pour the tomato puree into a saucepan and place over medium heat. When the thick begins to gurgle (boil), reduce the heat. Simmer the tomatoes, about 15 minutes, until most of the liquid has evaporated.

In the meantime, prepare the second batch of ingredients. Wash the sweet pepper, remove the seeds and cut into several slices. Remove seeds from hot red pepper and cut into thin rings.

Grind in a blender alternately, first hot red pepper, and then sweet pepper.

Add sweet and hot peppers to the saucepan to the tomatoes, mix and continue to cook for 10 minutes.

Garlic is the main ingredient in homemade adjika. We will need 1.5 - 2 heads, depending on your preferences.

Real adjika is a dish of Caucasian cuisine, which arose for long hikes of local shepherds and means “salt and pepper” in translation. Abkhazian and Georgian dry adjika is made from hot peppers, garlic and aromatic herbs and is used as a seasoning for various meat dishes.
Over time, this dish has evolved, as is often the case with many classic dishes. And in our time, adjika is prepared by mixing various vegetables and spices. And in almost every recipe there is hot pepper and garlic.

There are a lot of different options for this snack, on my blog there is a selection of excellent recipes. But this topic can go on and on, I just love this dish. Therefore, I am happy to share with you and other proven recipes. Today we will talk about adjika with tomatoes and garlic. In addition to these ingredients, you can add sweet peppers, carrots, apples

Let's start with the simplest recipe, which has only 4 ingredients - tomatoes, garlic, sweet and hot peppers. Such adjika is prepared very quickly, and if you have little time to cook, then this option is for you. The finished dish will turn out to be quite liquid, very suitable for meat dishes and pasta in winter.

Ingredients:

• tomatoes - 2 kg
• bell pepper - 1 kg
• hot pepper - 2 pcs.
• garlic - 100 gr.
• sugar - 1/2 cup
• salt - 1 tbsp. l.
• vegetable oil - 1/2 cup
• vinegar 9% - 1/2 cup

For this blank, it is better to take red sweet pepper, then you get a rich bright red color.

We prepare vegetables. Naturally, we wash well. Cut the tomatoes into 4 pieces. We remove the seeds and stalks from the pepper, cut into longitudinal strips. Hot peppers can also be chopped arbitrarily. Peel the garlic.

Grind alternately sweet and bitter peppers and tomatoes with a blender. You can, of course, use a meat grinder, many people like the pieces to be a little larger. We put all this porridge in a saucepan, which we put on the stove and cook over low heat for 40 minutes.

While adjika is being prepared, you can sterilize jars and lids. My favorite way to sterilize jars is in the oven. But if you have not yet decided which way you will sterilize, then you can choose any of.

After the time has passed, add salt, sugar, vegetable oil and vinegar. Bring to a boil and cook for another 5 minutes.

And now you can add the garlic passed through the press. Stir the mass and cook for another 5 minutes. Ready!

Pour into sterilized jars and seal with lids.

How to cook boiled adjika with tomatoes and carrots

Let's add carrots and apples to our recipe. At the same time, chili peppers and garlic will add spiciness, there are a lot of them here. Adjika is obtained, thanks to carrots, sweetish, but at the same time vigorous, spicy. My family can eat such yummy just in jars, it ends up being one of the first.

Ingredients:

• tomatoes - 1.5 kg
• bell pepper - 1 kg
• sweet and sour apples - 1/2 kg
• carrots - 1/2 kg
• hot pepper - 150 gr
• garlic - 250 gr.
• sugar - 1/2 cup
• salt - 1 tbsp. l.
• vegetable oil - 150 ml
• vinegar 9% - 1/2 cup

We will pass vegetables through a meat grinder. In this case, you can not bother and cut all the ingredients (tomatoes, apples, sweet and hot peppers, carrots) arbitrarily.

Apples need to be peeled, core and seeds removed. Remove seeds and membranes from bell pepper. Hot peppers can be left with seeds if you like spicy dishes.

Peel the garlic. Don't feel sorry for the garlic if you like it spicy.

We pass apples, carrots and peppers through a meat grinder, and put the already chopped ones into a saucepan. Add vegetable oil. Bring the vegetable mass to a boil and cook for 30 minutes, do not forget to stir occasionally.

During this time, we pass the tomatoes through a meat grinder and pour them into a separate pan. Add tomato juice to the vegetable mass and cook for another 30 minutes over low heat, covering the pan with a lid. Don't forget to stir so it doesn't burn.

The turn has come to salt, add sugar and chopped garlic. Add vinegar at the end of cooking.

Adjika is ready. It remains to decompose into sterilized jars. Turn the jars upside down and cover with a warm blanket.

Bon appetit! I'm not sure that such adjika will not be eaten before the New Year.

Raw adjika "Spark" from tomato and garlic without cooking

Adjika can be cooked raw, without heat treatment of vegetables. So, of course, more vitamins will be preserved, and the taste is different, as if from freshly picked tomatoes. The recipe is quite simple, only from tomatoes and garlic.

Ingredients:

• tomatoes - 1.5 kg
• hot pepper - 1 pc.
• garlic - 200 gr.
• sugar - 2 tsp
• salt - 1 tsp with a slide
• vinegar - 100 ml.

Tomatoes can be used and not very beautiful, which are not suitable for pickling in jars. We wash them, cut them in half.

Hot peppers can be used whole, or you can remove the seeds. It all depends on your addiction to spicy.

Garlic is simply peeled.

Grind all the ingredients with a meat grinder. So that no vegetables remain in the meat grinder, I recommend putting tomatoes, hot peppers, garlic and tomatoes in it alternately.

If your tomatoes are juicy and there is a lot of juice, just drain some of the juice, then the adjika will turn out moderately thick.

Now add salt and sugar and pour in the vinegar. Stir the mixture for 5 minutes to dissolve the salt and sugar. The snack is ready. As you can see, it doesn't get any easier.

We lay out in sterilized jars and close with metal lids.

If you do not want to use vinegar, you can put a crushed aspirin tablet in each jar for conservation.

You can cook this appetizer without vinegar, then just store the workpiece in the refrigerator. Thanks to preservatives (garlic, salt, hot pepper), the workpiece can be stored for several months.

Horseradish at home from tomato and garlic

Horseradish is essentially the same adjika, only with the addition of horseradish root. Very tasty spicy snack. It is prepared without cooking, raw. True, in order to grate the horseradish root, you have to cry a little, this is not their pleasant business. But with the help of a modern meat grinder, the process is simplified much. I remember, about 20 years ago, my beloved mother-in-law rubbed horseradish with her hands with a grater, the smell in the kitchen was such that tears flowed from everyone nearby.

Ingredients:

• tomatoes - 1 kg
• horseradish root - 100 gr.
• garlic - 100 gr.
• sugar - 1 tbsp. l.
• salt - 1 tbsp. l.

Georgian adjika recipe - you will lick your fingers

The peculiarity of the Georgian recipe is in the seasonings that are added to adjika and in the long cooking method. Please note that adjika is prepared for a week. In fact, it is not troublesome, you just need to stir it a couple of times a day.

Ingredients:

• tomatoes - 1 kg
• bell pepper - 1 kg
• hot pepper - 2 pcs.
• garlic - 100 gr.
• salt - 1 tbsp. l.
• suneli hops - 1 tsp
• turmeric - 1 tsp
• vinegar

Tomatoes, peppers and hot peppers are cut and passed through a meat grinder. We send garlic there.

Mix the resulting mass, add turmeric, suneli hops, salt and at the end pour in quite a bit of vinegar.

The original recipe, which I found on the Internet, contains the “yellow flower” seasoning. I was looking for what it could be, but it turned out that these are dry marigold flowers. Interesting, of course, but I don’t have such a seasoning. I tried replacing it with turmeric.

Now you need to be patient and mix the vegetable mass with a wooden spoon 2-3 times a day for a week. In fact, this is not so troublesome, but we must not forget about this procedure.

It is believed that this is how adjika, as it were, “ripens”. But you also can’t overdo it, otherwise it will turn sour. Keep the bowl at room temperature.

After 7 days, we transfer the workpiece to clean jars and roll it up. A very tasty and fragrant snack is obtained, I heartily recommend not to be lazy and cook it.

The most delicious recipe of tomatoes, apples and garlic

This is my most favorite recipe. And although I like to experiment and cook according to new versions of familiar dishes, adjika according to this recipe remains a favorite and is eaten first. It turns out it is moderately spicy and sour, just the perfect ratio of all ingredients. I recommend trying it out.

Ingredients:

• tomatoes - 2.5 kg
• carrots - 1 kg
• sweet pepper - 1 kg
• apples - 1 kg
• sugar - 1 cup
• sunflower oil - 1 cup
• vinegar - 1 glass
• salt - ¼ cup
• garlic - 300 gr.
• hot pepper - to taste

Cooking vegetables. We clean the carrots, remove the seeds from the sweet pepper. We cut the apples into slices, removing the core with seeds. I do not peel apples from the peel, the meat grinder calmly grinds it.

Pass tomatoes, carrots, sweet peppers and apples through a meat grinder, put in a large saucepan and simmer for about 1 hour.

After an hour, add 1 cup of sugar, 1 cup of sunflower oil, ¼ cup of salt.

We also grind the garlic through a meat grinder and put it in adjika. Add a piece of chili pepper. Simmer another 5-7 minutes.

At the very end, pour in the vinegar.

We spread the hot adjika in hot sterilized jars, roll up the lid.

We turn the jars over and cover with a warm blanket until they cool completely.

Spicy boiled adjika with bell pepper and garlic

This recipe is for spicy food lovers. Look how much hot pepper and garlic it has! The basis of the recipe is tomatoes, and carrots and bell peppers add sweetness.

Ingredients:

• tomatoes - 2 kg
• carrots - 2 pcs.
• sweet pepper - 2 pcs.
• sugar - 1 tbsp. l.
• salt - 1 tbsp. l.
• sunflower oil - 50 ml.
• vinegar - 50 ml.
• garlic - 2 heads
• hot pepper - 7 - 8 pcs. but taste better
• hops - suneli
• wig
• coriander
• crushed red hot pepper

Incredibly tasty appetizer for the winter of tomatoes and eggplants

Ingredients:

• tomatoes - 1.5 kg
• eggplant - 1 kg
• sweet pepper - 1 kg
• garlic - 300 gr.
• hot pepper - 5-6 pcs.
• vegetable oil - 1 cup
• vinegar - 100 ml.
• sugar - 1 tbsp. l.
• salt - to taste
• coriander

Let's start with garlic. We will clean and wash it. Remove seeds from sweet peppers and chili peppers and cut into strips. Cut the tomatoes into pieces.

In eggplant, I peel the skin, so there will be less bitterness. Cut the eggplant into pieces. If you want, you can salt them and leave them for 20 minutes. During this time, the eggplant will release juice, which will need to be drained. The bitterness will go away with the juice.

We pass all the vegetables alternately through a meat grinder, you can even skip 2 times, then you get the most tender mass.

Of course, chopping vegetables with a blender is much faster. But then adjika will be more liquid and homogeneous. And passing through a meat grinder, pieces of vegetables will remain, adjika turns out to be more tasty and beautiful.

Pour this mass into a saucepan, put on fire, bring to a boil and cook for 40 minutes, stirring occasionally.

After 40 minutes, pour in vegetable oil and salt to taste. Add sugar if desired. The original recipe I use does not contain sugar. But it seems to me that it gives the appetizer a richer taste. So add as you wish. Cook another 40 minutes. During this time, the vegetable mass darkens, boils down. 5 minutes before the end of cooking, pour in the vinegar.

It remains only to decompose into sterile jars and roll up the lids.

That's all the recipes for today. I hope that you will find in this collection a suitable recipe for you, which, perhaps, will become a favorite in your family.

While it's still time to prepare, do not be lazy and cook. It's so nice to get a jar of delicious adjika from the pantry and feel the taste of summer in winter.

Until then, see you again.

Good afternoon.

I am often asked what sauces can be added to dishes if you stick to and avoid high-fat dressings like mayonnaise, for example.

So, adjika is a very good choice, especially if you like to spice up your dishes.

But I want to make a reservation right away - this is not a classic adjika (it is also called Abkhazian), in which only garlic, salt and hot pepper are used. No, this is adjika in the form in which our grandmothers prepared it. Someone will say that this is satsibeli sauce, someone else will remember what fashionable name it is. But for most of us, it's still adjika.

Today we will consider several options for recipes, both classic from tomatoes, and with the addition of other ingredients - apples, bell peppers and horseradish.

Adjika from tomatoes and peppers with garlic boiled for the winter

This is a very simple recipe and all you need is a little patience, since adjika needs to be boiled for quite some time.

Ingredients:

• Tomatoes - 1kg
• Sweet pepper - 1 kg
• Apple - 1pc
• Onion - 1 pc.
• Hot pepper - 3 pcs
• Garlic - 1 head
• Medium size carrots - 2 pieces
• Salt - to taste

The ingredients are enough for two liter jars.

Cooking:

All vegetables must be passed through a meat grinder.

Tomatoes need pre-cleaning - they need to cut the stalks. In sweet peppers, seeds and partitions must be removed. The spicy has seeds. We remove the core from the apple.

All ingredients can be thrown into the meat grinder at the same time. There is no point in doing it separately, because they will even mix better.

We take a deep frying pan, or, if you want to cook more, then a cauldron, put it on medium heat and put all our ingredients into it.

Stir occasionally and wait for the mixture to boil.

After boiling, reduce the heat to a minimum and continue to boil the adjika for another 40-60 minutes until almost all the liquid has evaporated.

Boiling time depends on how juicy and fleshy the tomatoes were.

At the end, add salt. Add 1 heaping teaspoon, stir, taste and add more if needed.

Now adjika can be laid out in banks. Please note that the recipe does not use vinegar or citric acid. These are preservatives that are usually used in preparations to prevent fermentation processes in sealed cans.

This time we will not take them, so as not to interrupt the original taste, but the process will need to be approached as responsibly as possible.

So, we lay out the boiling adjika in pre-sterilized jars.

To prevent the jars from bursting, they must be hot. Or you can put a metal knife under the jar as a heat sink

Now it remains only to roll up or close the jars and leave them to cool upside down under the covers.

Sweet tomato and garlic adjika with apples

This recipe, unlike the classic one, has a soft and fresh taste. Here we will take not one apple, but much more. You can use such adjika not only as a sauce, but also for cooking main meat dishes, soups and gravies.

Ingredients:

• Tomatoes - 3 kg (or 3 liters of tomato juice)
• Carrots - 1kg
• Bulgarian pepper - 1kg
• Apples - 1kg
• Hot chili pepper - 3 pieces
• Garlic - 200g
• Vinegar 9% – 150g
• Sugar - 150g
• Salt - 130g
• Vegetable oil - 200ml

The ingredients are for 6 liter jars.

Cooking:

As in the previous recipe, we clean the vegetables, cut them into slices and pass them all in a bunch through a meat grinder. Except garlic. So that he can add flavor to adjika, we will add it almost at the very end.

If you want it to be spicier, do not remove the seeds from the chili pepper.

Pour the resulting mixture into a deep frying pan or cauldron and bring to a boil over medium heat, stirring occasionally. After boiling, reduce the heat to a minimum and cook for another 1 hour under the lid.

5 minutes before the end, add sugar, salt, vinegar and vegetable oil. And only at this stage add garlic. We mix everything and cook.

Then, without removing the adjika from the fire, pour it into sterilized jars.

Another way to prevent jars from bursting is to put metal spoons in them.

We close the jars and leave to cool upside down under a blanket.

Adjika from tomatoes and garlic with horseradish - a recipe without cooking

In this option, we will save time as much as possible and will not cook anything, we will use the ingredients raw. And also, for a more “burning” taste, we will add horseradish to the tomato adjika.

You need to store such adjika only in the refrigerator.

Ingredients:

• 2.5 kg tomato
• 1 kg red bell pepper
• 250 gr horseradish
• 2 tablespoons salt
• 200 gr sugar
• 150 gr garlic

From these ingredients, 3.5 liters of the finished product is obtained.

Cooking:

Cut the tomatoes and bell pepper into slices and pass through a meat grinder. We also send garlic cloves there.

Horseradish is much more difficult to grind. Due to their fibrous structure, horseradish roots wind up very quickly and clog the meat grinder knives.

It is most convenient to chop the horseradish root with a blender in a bowl with knives, adding some tomatoes

But this is a pretty important point. Take your time and don't fall asleep all at once. First, add and stir only half of the prepared sugar and salt. And then suddenly it seems to you that the adjika turned out to be too sweet or, on the contrary, salty?

The advantage is that the sauce is cold and you will immediately understand whether you have added enough salt and sugar.

In general, take your time, create the taste that you like.

Well, when everything is ready, pour adjika into sterilized jars.

It is not necessary to roll up the jars, it is enough to close them with plastic lids, which were previously dipped in boiling water for a few seconds.

The beauty of this recipe is that it is immediately ready to eat and you do not have to wait for winter to please yourself with delicious spicy adjika.

You need to store such a blank in the refrigerator for about six months.

Sharp and burning adjika for the winter - you will lick your fingers

In this recipe, we will use only tomatoes, garlic and hot peppers for hotness. This is the most spicy adjika among those in the preparation of which tomatoes are used. Sometimes it is called "Armenian".

Ingredients:

• 5 kg tomatoes
• 1 kg of garlic
• 500 gr. hot pepper
• 0.5 stack. salt

Ingredients for 3 liter jars

Cooking:

There is nothing new for you in this cooking option. We cut the tomatoes into slices and remove the stalks, we cut off only the tails from the pepper.

Pass the tomatoes through a meat grinder, pour them into a saucepan, salt and mix.

Then we drive garlic and pepper through a meat grinder, add to the pan and mix again.

If you eat adjika for a month and a half, then you do not need to cook it. But then, in order to comply with the rules of the recipe, adjika must ferment.

To do this, put it in an enamel pan, cover with gauze and put it on a balcony or window sill (but not in the refrigerator) for 15 days. Once a day, adjika should be stirred.

In two weeks, Armenian-style spicy adjika will be ready, which is stored in the refrigerator.

After twisting and salting the tomatoes, put them on medium heat and bring to a boil. Then lower the heat and simmer for 10 minutes to remove some of the moisture.

Then add the pepper and garlic, stir and cook for another 5 minutes.

After that, hot adjika can be poured into sterilized jars and closed with lids.

Adjika - a classic recipe with a photo

And finally, I offer you a recipe that can be called a classic adjika for the winter. True, there are no tomatoes in it anymore. Bulgarian pepper is used here. But, I’ll tell you a secret, if you take tomatoes instead, then the final taste will not change.

Ingredients:

• Hot pepper with seeds - 2kg
• Bulgarian pepper without seeds - 1kg
• 3 heads of garlic
• 1 tbsp salt
• 2 tbsp sugar
• 1 tbsp vegetable oil

Enough ingredients for 5 jars of 0.5 l

Cooking:

As you may have guessed, we need to twist all the ingredients in a meat grinder, having previously cleaned them.

Take only red pepper so that adjika has the “correct” color

We send the twisted vegetables to the pan, add salt, sugar and pour in sunflower oil.

Place the saucepan over medium heat and bring the mixture to a boil. After boiling, reduce the heat to a minimum and cook for another 30 minutes, stirring occasionally.

After 30 minutes, the pan can be removed from the heat and hot adjika can be laid out in pre-sterilized jars.

As you can see, there are no difficulties in preparing adjika for the winter. All it takes is a little patience.

I hope that the article was useful for you and chose for yourself the recipe that you liked.

Thank you for your attention.