Quick adjika made from tomatoes. Adjika for the winter - The best recipes step by step with photos of adjika with and without cooking from tomatoes and garlic, with apples, classic for winter. Spicy tomato and pumpkin

Homemade adjika: 12 best recipes for the winter

Homemade adjika: 5 recipes for the most delicious adjika at home for the winter

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

Of course, everyone prepares it in their own way, including onions, carrots, walnuts, green apples, horseradish, and so on. Personally, I like to prepare this preparation according to my grandmother’s recipe, as well as bell pepper lecho, because it is my favorite.

It definitely contains fresh fleshy tomatoes and sweet peppers, making raw adjika very aromatic and tasty. It should be stored in the refrigerator, in small jars.

Of course, boiled adjika is also common here, which, unlike raw adjika, needs to be rolled into jars.

So, in today’s article, we’ll look at recipes for homemade adjika, which turns out to be truly delicious and aromatic. Just take it, cook it and try it yourself! Well, if the topic of canning comes up, then you will definitely like cucumber salad for the winter!

Recipe for the most delicious and hot homemade adjika without cooking

Adjika cooked without cooking is quite hot and paste-like. This is a red-orange seasoning with salt, various herbs and garlic. In principle, it is not at all difficult to prepare, despite this, it can easily complement many dishes.

Ingredients:

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

Cooking method:

First of all, wash all the vegetables in water. Remove the stem from bell peppers and chili, leave the seeds, and cut into medium pieces along with the tomatoes. We also peel the garlic and grind all the chopped vegetables using a blender or meat grinder.

Now we transfer the finished adjika into clean jars, close the lids and put them in the refrigerator. This is a very easy way to prepare adjika, without cooking.

How to cook adjika with horseradish at home

A properly prepared spicy appetizer that goes well with many side dishes. It is prepared from ingredients such as tomatoes, horseradish and garlic. It's very easy to prepare.

Ingredients:

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

Cooking method:

We wash all vegetables in running water. We remove the stem from sweet peppers and chili, leaving the seeds, there is no need to remove them. Grind in a meat grinder: tomatoes, sweet and chili peppers, peeled garlic and horseradish.

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

Cook and eat for your health!

How to cook adjika with apples

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

Ingredients:

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

Cooking method:

All vegetables except garlic are washed, peeled and cut into fairly large pieces.

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

Now transfer the hot adjika into sterilized jars, screw on the lids, scald them with boiling water, and leave until they cool completely.

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

Homemade adjika with tomatoes and garlic, without bell pepper

If you suddenly decided to make adjika, but for some reason you didn’t have any bell pepper, don’t worry. After all, this preparation can be prepared without it. Of course, the taste will be slightly different, but the cooking process will be easier.

Ingredients:

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

Cooking method:

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

Place over low heat, stirring occasionally, bring to a boil and place in sterilized jars, cover with lids, and leave to cool completely.

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

A simple recipe for homemade adjika without preservation (video)

Bon appetit!!!

Source: https://moy-povar.ru/domashnyaya-adzhika.html

It is difficult to imagine many dishes without seasonings. Sauces, gravies, and dressings give them additional taste, aroma and make food more appetizing. Any national cuisine has seasonings. Uyghurs cannot imagine food without losigian; in Russian cuisine, “Cobra” or “Ogonyok” are in demand; in the Caucasus, adjika is served with many dishes.

Essentially, all these seasonings are similar. The main place in them is given to red hot pepper. And the remaining 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, utskho-suneli (fenugreek).

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

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

Adjika from tomatoes for the winter: subtleties of preparation

In addition to tomatoes, you can add other components 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 hot. Therefore, when selecting ingredients, take into account the ratio of pepper and other vegetables.
Adjika is prepared in the form of a thick puree or paste. To do this, grind all the ingredients in a blender or meat grinder. To get high-quality adjika, take only ripe vegetables. They may be slightly dented or burst, but should not show signs of spoilage or disease, otherwise this may adversely affect the storage of canned products.
Adjika can be made either very hot or less hot. Therefore, when choosing a recipe, pay attention to the amount of hot pepper and, if desired, reduce it.
Adjika can be raw or boiled. Add enough salt and garlic to the raw one. It must be stored in the refrigerator. For raw adjika, it is better to use a small container so that in an open jar the seasoning has as little contact as possible with air, which can cause it to sour.
Boiled adjika is packaged in glass jars while hot and immediately sealed. These canned foods can be stored at room temperature.

Adjika from tomatoes for the winter, boiled

Ingredients:

tomatoes – 1 kg;
bell pepper – 1.5 kg;
hot pepper – 4 pcs. (or to taste);
vegetable oil – 50 ml;
9 percent vinegar - 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 pour boiling water over them. After 2 minutes, cool in cold water and remove the skin. Cut in half, cut out the stems.
Wash the bell and hot peppers, cut them in half, remove the stems and seeds.
Disassemble the garlic into cloves, peel off the husks, and rinse with cold water.
Grind peppers, tomatoes and garlic through a meat grinder.
Pour the vegetable mixture into a saucepan, put on fire, and bring to a boil. Add salt, oil and vinegar. Simmer over moderate heat for 1.5 hours.
Grind the garlic in a blender or put it through a culinary press. Combine with adjika. Simmer for another 10 minutes. Take a sample and add more salt if necessary.
While hot, place adjika into jars and seal tightly with sterile lids. Turn it upside down and wrap it in a blanket. Leave the adjika until it cools completely.

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

Adjika from tomatoes with apples for the winter, boiled

Ingredients:

tomatoes – 1.5 kg;
bell 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.;
9% vinegar – 50 ml.

Cooking method

Prepare sterile jars in advance.
Start processing vegetables. Wash the tomatoes, cut them in half, remove the stems.
Wash the pepper, cut off the stem with some of the pulp. Cut each fruit in half, remove seeds and membranes.
Wash the apples, cut them into four parts, cut out the seed chambers.
Peel the garlic and rinse with cold water.
Peel the carrots, wash them, cut them into small pieces.
Grind bell peppers, tomatoes, carrots and apples through a meat grinder. Pour the vegetable mixture into a wide saucepan, place over moderate heat, bring to a boil and cook for 50-60 minutes. Stir the puree periodically to prevent it from sticking to the bottom.
Separately grind the hot pepper and garlic in a meat grinder. Add to the rest of the mixture. Immediately add salt and oil. Stir. Simmer over low heat for another 20-30 minutes. If the adjika is not as thick as you would like, extend the cooking time a little. 5 minutes before the end of stewing, pour in vinegar.
While hot, place the adjika into dry, heated jars. Seal tightly with sterile lids. Turn the jars upside down and wrap them well. Leave it like this until it cools completely.

Adjika from tomatoes for the winter with eggplants, boiled

Ingredients:

tomatoes – 1 kg;
hot red pepper – 3 pcs.;
eggplants – 0.5 kg;
bell 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 the ripe tomatoes and cut out the stems.
Trim the stems of the eggplants. Wash the fruits and cut off the skin. Cut into wide circles. If there are seeds, cover the eggplants with salt and leave under pressure for half an hour. During this time, juice will be released. Rinse the eggplants in cold water and squeeze. The seeds will come out along with the juice.
Peel the garlic and rinse with cold water.
Wash bell peppers and hot peppers, trim the stems, cut each fruit in half and remove the seeds.
Grind the 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 low boil for 50-60 minutes. To prevent the mass from burning, it must be stirred periodically. 5 minutes before readiness, pour in vinegar.
Pack the finished adjika into dry jars and seal tightly with lids.
Turn them upside down and cover them with 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;
basil, cilantro, parsley - a small bunch each;
khmeli-suneli – 2 tsp;
salt – 1.5 tbsp. l.;
9% vinegar – 50 ml.

Cooking method

Since all vegetables are not pre-cooked, they need to be selected more carefully. Only ripe tomatoes without signs of spoilage are suitable. Wash them, cut them in half, cut out the stems.
Wash the hot pepper, cut it in half, cut out the stalks, and remove the seeds. Before processing peppers, be sure to wear disposable rubber gloves, otherwise the hot juice will penetrate the skin and you will feel its pungency for a long time.
Separate the garlic into cloves, peel the husks, and wash in cold water.
Sort the basil, cilantro and parsley, remove wilted and rotten stems, wash thoroughly in several waters. Place on a towel to dry the greens slightly.
Grind vegetables and herbs in a meat grinder. Add suneli hops, salt, and vinegar to them. Mix thoroughly.
Place in clean dry small jars. Seal tightly with tin screw caps. Put it in the refrigerator or put it in a cold cellar.

Adjika from tomatoes with bell peppers 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 small jars, wash thoroughly, dry by turning them over on a towel.
Wash ripe fleshy tomatoes and remove the stems. Pour boiling water over the tomatoes and leave for 2-3 minutes. Then rinse with cold water and 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 and wash in cold water.
Grind all vegetables in a meat grinder. Add salt. Mix well.
Place the adjika into jars and close with screw caps. Put it in the refrigerator.

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

Ingredients:

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

Cooking method

Wash the tomatoes, cut them in half and remove the stems.
Wash the pepper, trim the stalks, remove the seeds.
Peel the garlic and rinse in water.
Pour boiled water over the spicy spices to make a paste and leave to swell.
Sort the cilantro, remove any yellowed or rotten branches, and wash in plenty of cold water. Place 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 and close tightly with screw caps. Put it in the refrigerator.

Note to the hostess

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

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

Source: http://OnWomen.ru/adzhika-iz-pomidorov.html

It will warm you up in the cold and add some sparkle: adjika made from tomatoes and peppers for the winter. Traditional and unusual recipes for adjika from tomatoes and peppers for the winter

Tasty and healthy adjika is one of the most popular winter preparations made from tomatoes and peppers. And this is not surprising, given its benefits on the one hand and the significant ease of manufacture on the other.

Adjika from tomatoes and peppers - general principles of preparation

In the simplest adjika recipe: tomatoes, pepper and salt. But there are a huge variety of different options for additives that give adjika from tomatoes and peppers for the winter various bright shades of taste.

One more nuance must be taken into account before you start choosing a recipe to your taste. Adjika is, of course, a spicy seasoning. But how spicy depends on your desire and your goals.

If you are going to use the sauce as a marinade for meat, it makes sense to make it more spicy, perhaps choosing the one with vinegar.

If you like to flavor a piece of bread, lard or sausage with adjika, it is better to give preference to a softer and thicker sauce, reminiscent not even of a sauce, but of canned vegetable snacks.

Recipe 1. Extra spicy adjika from tomatoes and peppers for the winter “With a spark”

Ingredients

Hot red pepper – 1 kg

Meaty tomatoes – 0.5 kg

Khmeli-suneli, dry cilantro - about a handful

Walnuts - about 10 kernels

Salt - to taste

Cooking method

Scald the tomatoes with boiling water and immediately immerse them in cold water, then remove the skin from them, picking it up near the stalk.

Cut the tomato into 4-6 pieces and remove the seeds along with the liquid in which they are located. All you need is the pulp.

Remove seeds and stems from hot peppers.

Dry the walnuts in a frying pan without oil (or in the microwave), peel off the skins. Grind the nuts in a mortar or coffee grinder.

Pass hot peppers and tomatoes through a meat grinder, add herbs and nuts, and add salt. Mix the mixture thoroughly and pour into jars. This adjika should be stored in a cool place.

Recipe 2. Delicious, despite the name, adjika made from tomatoes and peppers for the winter “Hrenovina”

Ingredients

Tomatoes – 2 kg

Hot pepper – 0.5 kg

Horseradish root – 0.3 kg

Garlic – 3 heads

Salt - to taste

Dry herbs to taste - a handful

Cooking method

Wash all vegetables. Peel the pepper. Cut the tomatoes into 4 parts, cut out the stalk, you don’t have to remove the seeds. Peel the horseradish root and garlic too. Pass the vegetables through a meat grinder, season with salt and dry herbs (cilantro, basil, suneli hops - optional or a mixture). You can use fresh herbs, but then adjika will have less shelf life.

And another unusual version of the famous sauce.

Recipe 3. Adjika from tomatoes and peppers for the winter with gooseberries

Ingredients

Tomatoes - 3 kg

Sweet pepper – 1 kg

Hot pepper – 4 pods

Gooseberries – 1 kg

Walnuts – 10 pieces

Fresh mint, parsley and basil - a bunch

Garlic – 4 heads

Vegetable oil - glass

Salt - to taste

Cooking method

Wash vegetables, herbs and berries, remove the skins from tomatoes. Remove seeds and stems from peppers. Remove the dry “spout” and stem from the gooseberries. Dry the nuts in a frying pan, in the oven or in the microwave and remove the skins.

Then grind them into flour using a mortar and pestle or coffee grinder. Pass all solid ingredients through a meat grinder twice, add salt and oil, transfer to sterilized jars and cover with lids.

The snack should be stored in the refrigerator.

This preparation can be stored not in the refrigerator, but in a cellar or other cool place.

Recipe 4. Adjika from tomatoes and peppers for the winter “With horseradish”

Ingredients

Tomatoes – 2 kg

Sweet bell pepper – 1 kg

Hot pepper – 0.5 kg

Horseradish – 0.3 kg

Garlic – 5-6 heads

Vinegar - one and a half glasses

Dry greens

Cooking method

Wash all vegetables. Remove stems and seeds from peppers and tomatoes. Peel the horseradish and garlic. Pass the vegetables through a meat grinder twice with the finest grate.

Add vinegar, salt and herbs to the vegetables, place in an enamel or glass pan and place on low heat.

Stirring, bring the adjika to a temperature when steam begins to rise above the pan (about 60 degrees) and place the hot mixture in sterilized jars.

Recipe 5. Adjika from tomatoes and peppers for the winter “Apple Orchard”

Sour apples and tarragon give the seasoning an original taste.

Ingredients

Tomatoes – 2 kg

Sweet pepper – 1 kg

Hot pepper – 3 pods

Apples – 1 kg

Carrots – 0.5 kg

Garlic – 3 heads

Vinegar – 1 glass

Sugar – 100 g

Salt – 5 tablespoons

Vegetable oil – 1 cup

Dry tarragon (tarragon) – half a handful

Cooking method

Wash vegetables and fruits. Peel the tomatoes and remove the seeds. Peel the pepper. Cut out the center of the apples. Peel the carrots. Pass vegetables and apples through a meat grinder. Chop the garlic with a knife. Add to mixture. Put tarragon, vinegar, butter, sugar and salt there.

Cook adjika over low heat with stirring for 15 minutes. Place while hot into jars.

Recipe 6. Adjika from tomatoes and peppers for the winter with carrots and onions

Ingredients

Tomatoes – 3 kg

Sweet pepper – 1 kg

Hot pepper – 3 pods

Carrots – 1 kg

Onion – 0.5 kg

Garlic – 5 heads

Vegetable oil – one and a half cups

Vinegar – 1 glass

Granulated sugar – 1 cup

Salt - about a quarter cup

Cooking method

Wash and peel the vegetables thoroughly. Remove skins and seeds from tomatoes. Pass all solid ingredients, including onions and garlic, through a meat grinder. Place in a bowl and cook over low heat for 30 minutes.

Add oil and vinegar to the mixture. Cook for another half hour. After this, add salt, add sugar and cook, stirring, for about an hour. As a result, the mass should decrease in volume by one and a half times.

Divide adjika into jars. Store in a cool place.

Recipe 7. Adjika from tomatoes and peppers for the winter with plums

Plum gives the sauce an amazing taste, amazing aroma and a pleasant hue.

Ingredients

Tomatoes – 2 kg

Plum variety “Hungarian” – 2 kg

Bell pepper – 4 pieces

Hot pepper – 2 pods

Garlic – 4 heads

Blend of herbs (thyme, tarragon, cilantro, basil, etc.)

Salt - a quarter cup

Sugar - glass

Cooking method

For adjika made from tomatoes and peppers for the winter, it is better to take plums with an easily separated pit, this will significantly simplify the technology. But you can use other dark plums.

Wash and peel all fruits. You don't have to remove the seeds from the tomatoes, but you do need to peel off the skins. Remove seeds from peppers and plums. Pass the plums, tomatoes and peppers through a meat grinder, preferably twice, and put on fire.

Boil the resulting mass for about 10 minutes. Peel the garlic and chop it with a knife. Add to the seasoning and cook for two minutes. Add salt, sugar and herbs, remove from heat after a minute. Place into sterilized jars.

Store in a cool place.

If this seasoning is cooked longer, its color will change and become dark burgundy.

Recipe 8. Adjika from tomatoes and peppers for the winter with cherry plum

This seasoning has a very “Georgian” taste, spicy and sour.

Ingredients

Tomatoes – 1 kg

Cherry plum – 2 kg

Sweet pepper – 2 pieces

Hot pepper – 2 pods

Garlic – 4 heads

Dry herbs: cilantro, suneli hops, parsley - a handful

Cloves, cumin - about a teaspoon

Cooking method

Wash all vegetables and plums. Remove the skins from the tomatoes, you can leave the seeds. Remove the stems and seeds from the peppers, remove the seeds from the cherry plums. Peel the garlic, divide into cloves.

Pass tomatoes, cherry plum, garlic, herbs and pepper through a meat grinder. Transfer to an enamel or glass fireproof pan or bowl and put on fire. After boiling, add salt and sugar, cloves and cumin and cook for 20-30 minutes.

Place into sterilized jars. Can be stored in a cool place.

Recipe 9. Adjika from tomatoes and peppers for the winter “Eggplant”

Eggplant gives this sauce a pleasant bitterness and Georgian flavor.

Ingredients

Tomatoes – 2 kg

Sweet pepper – 1 kg

Hot pepper – 3 pods

Garlic – 6 heads

Eggplants – 1 kg

Vinegar – half a glass

Vegetable oil – 1 cup

Dry herbs (suneli hops, thyme, tarragon, cilantro, etc.) - to taste

Salt, sugar - to taste

Cooking method

Wash the vegetables thoroughly and inspect them to ensure there are no spoiled areas. Remove the skin from the tomatoes, remove the seeds and stems from the peppers, and cut off the stem and the hard part right under it from the eggplant. Peel the garlic.

Pass vegetables and garlic through a meat grinder. Add vegetable oil and herbs and put on fire. Boil the mixture for about half an hour or 40 minutes, then add salt, sugar and vinegar and simmer for another 10 minutes. The seasoning should be placed in jars while still hot.

Can be stored in a cool place.

Recipe 10. Adjika from tomatoes and peppers for the winter “Team”

Sometimes you can find such a multi-component composition that the concept of adjika begins to blur somewhat. But the taste is more multifaceted, and the nutritional value is higher.

Ingredients

Tomatoes – 3 kg

Sweet pepper – 0.5 kg

Hot pepper – 3 pods

Zucchini – 2 kg

Garlic – 5 heads

Carrots – 0.5 kg

Parsley root - one piece

Celery root – 0.2 kg

Spicy herbs, fresh or dried, any - to taste

Salt – 4 tablespoons

Vegetable oil - glass

Sugar – half a glass

Cooking method

Wash all the vegetables, peel the zucchini, garlic and roots, and peel the tomatoes. If you take fresh herbs, you should immerse them in cold water for a few minutes, and only then wash them under running water. Then you will most likely be able to wash away all the dirt.

Cut all the vegetables and then pass through a meat grinder twice. It is also better to chop fresh herbs along with all the vegetables.

Place the mixture in a saucepan, add vegetable oil and simmer for about an hour over low heat. At the end of cooking, add salt. Transfer the hot seasoning into sterilized hot jars. You can store this preparation not in the refrigerator, but in some cool, dry place.

Adjika from tomatoes and peppers for the winter - tricks and tips

Vegetable selection

During a crisis, not everyone can afford to buy excellent vegetables - the price for them can be too steep. But you still need to choose the highest quality vegetables available for adjika from tomatoes and peppers for the winter. If the choice is between more beautiful, but small and slightly wrinkled, but fleshy, then you need to choose the latter. Thin-walled tomatoes will not make a good sauce.

Of course, as with any workpiece, it is necessary to cut off any wrinkled or damaged areas. Otherwise, under the influence of putrefactive bacteria nesting on one tomato, the entire batch of canned food will be spoiled, and perhaps completely unusable. It's not worth the risk.

As for hot peppers, depending on the recipe, both green, in the technical maturity phase, and red, biologically mature peppers can be used. If the recipe doesn't say anything, you need red hot pepper.

If the recipe specifies bell peppers, or plums, or apples, choose beautiful fruits with dense, thick flesh that are not damaged, not bruised, not rotten. Inspect root vegetables especially carefully: carrots, horseradish, parsley, onions, garlic, celery. They must not be damaged.

Utensils and utensils

Like any dish made from vegetables containing acid, it is advisable to cook adjika from tomatoes and peppers for the winter in glass or enamel containers.

If the dish requires heating, it is better to stir it with a wooden spatula.

Adjika is a very hot seasoning. To avoid prolonged contact of hot peppers with your hands, wear rubber gloves. Try not to touch your face during the cooking process, take care of your delicate skin.

Jars for adjika from tomatoes and peppers for the winter needs to be sterilized.

There are several methods for this.

1. In a saucepan (the most common one. Place a napkin on the bottom of the saucepan. Place the jars and lids so that they do not touch each other. Boil the jars and lids for 5 minutes.

2. Place the jars, necks down, on the oven rack so that they are not touching. Set the temperature to 50 degrees, hold for 5 minutes, then 150 for 10 minutes. Turn off the oven and let the jars cool slightly, opening the door slightly.

3. Place the jars in the microwave, pouring one finger's worth of water into them. Sterilize at 750 W for 3-4 minutes.

Whatever sterilization method you choose, do not forget to wash the jars of soda first.

You can’t put anything into newly sterilized jars; you need to let them cool to an acceptable temperature, and then pour hot adjika from tomatoes and peppers for the winter. If you prepared cold adjika (without boiling) and intend to store it in the refrigerator, cool the jars to room temperature.

Homemade adjika for the winter is a delicious vegetable snack. It can be added as a side dish or eaten simply with bread. Every housewife tries to prepare homemade adjika.

There are many adjika recipes for the winter. We have collected for you the most delicious recipes for homemade adjika for the winter. Choose and cook for your family and friends.

Real adjika is only pepper, without tomatoes. To prepare it, you need rubber gloves - the mixture burns your hands. Not everyone can eat it. However, this is a classic recipe, so we start with it.

To prepare real “male” adjika you will need:

1 kg red hot pepper (chili);
0.5 kg garlic;
3/4 cup salt, grind No. 0;
0.5 cups of mixture: coriander, suneli hops, dill seeds;
latex gloves.

How to cook classic adjika without tomatoes:

Let's make some minor adjustments to the recipe, which will make the adjika less hot and suitable for consumption.

Namely, we will replace most of the hot pepper with sweet pepper – paprika. Let's say 800 g of paprika and 200 g of hot pepper.

We cut off the stalks of the pods, shake out the seeds and grind them in a blender (if you use a meat grinder, skip three times). We do the same with garlic, it is also advisable to chop the coriander and dill seeds - and mix everything thoroughly.

At the end we add salt - ideally we should get a homogeneous paste-like mass. You can add chopped fresh herbs - cilantro and dill, but in this case the color of adjika will not be so bright and attractive.

Homemade adjika with tomatoes for the winter

A variety of options are possible here.

Adjika with tomatoes without cooking

Products:

3 kg of tomatoes;
1 kg of sweet pepper;
0.5 kg garlic;
150 g hot pepper;
0.5 cups of salt;
3 tbsp. l. Sahara.

Preparation:

Grind all ingredients in a meat grinder, mix, add salt, sugar, and leave overnight. In the morning, drain the excess liquid and put the adjika into jars and store in the refrigerator.

Adjika from tomatoes and garlic

Ingredients:

3 kg of tomatoes;
2 kg of sweet pepper;
300 g garlic;
150 g hot pepper;
0.5 cups sugar;
0.5 cups 9% vinegar;
1 glass of sunflower oil;
0.5 cups of salt;
400 g of fresh herbs - cilantro, dill, celery;
to taste – coriander, suneli hops, walnuts.

Recipe for winter adjika made from tomatoes and garlic:

Grind the tomatoes and peppers through a meat grinder. Stir, add oil and cook over low heat for an hour with constant stirring.

Cool, add vinegar, sugar, salt, crushed garlic. Grind the greens in a blender. Mix everything thoroughly, let it brew - delicious adjika with garlic is ready for the winter.

Shades of taste of such adjika are achieved by varying dosages of additives - spices and seasonings. It is also permissible to vary the proportions of the main components. The last recipe often uses apples, carrots, horseradish, and eggplants.

Adjika with carrots and apples

Products:

2.5 kg tomato;
500 g carrots;
500 g sour apples;
500 g bell pepper;
250 g vegetable oil.
100 g garlic;
1-2 pods of hot pepper;
250 ml. vinegar 9%;
2 tbsp. salt;
100 g granulated sugar.

Preparation:

Wash, peel and grind all vegetables in a meat grinder. Drain into a wide bowl and add vegetable oil. Cook the resulting mass over low heat for 2 hours.

Add chopped garlic, 1-2 pods (depending on the size and your taste) of hot pepper, peeled from grains. Pour in vinegar.

Salt and add sugar. Mix everything thoroughly, bring to a boil and place while hot in jars. Roll up.

Adjika with horseradish and garlic from tomatoes for the winter without cooking

Ingredients:

paprika - 1 kg.
tomatoes - 2.5 kg,
garlic - 250 g,
hot pepper - 250 g,
horseradish - 250 g,
salt - 0.5 cups,
sugar - 1 glass,
vinegar - 1 glass.

How to cook:

Grind everything through a meat grinder (do it in a large bowl), add salt, sugar, vinegar and stir. Watch out for the spice! Who likes it how?

The yield of the finished product is approximately three liter jars; excess liquid can be drained.

Spicy adjika for the winter

Ingredients:

ripe red tomatoes 2.5 kg;
sweet and sour apples 500 g;
sweet bell pepper 500 g;
carrots 500 g;
dill greens 50 g (optional);
parsley 50 g (optional);
peeled garlic 120 g;
red hot pepper 75 g;
vegetable oil 250 g;
vinegar 9% 2 tbsp;
black pepper;
salt.

The yield of the finished product is 2.5 liters

Spicy adjika for the winter - step-by-step recipe with photos:

Adjika in Kiev style

Products:

5 kg of ripe tomatoes;
1 kg bell pepper;
1 kg apples (the more sour the better);
1 kg carrots;
2 tbsp. spoons of salt;
200 g sugar;
400 g vegetable oil;
2 tbsp. spoons of red hot pepper (you can put 1 tbsp. black plus 1 tbsp. red).

Preparation:

Pass all vegetables through a meat grinder (it is better to first peel the tomatoes or pass them through a juicer). To make tomatoes peel easily, pour boiling water over them for 3-5 minutes.

Season with butter, sugar, salt, spices. Then boil for 2-3 hours until the desired consistency. Pour the finished adjika hot into sterilized jars. Roll up the jars and seal them. Ready!

Adjika recipe without tomatoes

Ingredients:

sweet bell pepper 2 kg;
garlic 200 g;
red hot pepper 150 g;
salt 2 tbsp;
sugar 8 tbsp;
vinegar 6% 300 ml.

Preparation:

Peel all vegetables and grind through a meat grinder.

Add salt, sugar, vinegar to the resulting vegetable mass, place in jars and roll up.

Georgian adjika for the winter

Georgian adjika with walnuts and hot pepper

Ingredients:

1 kg dry hot red pepper;
50-70 g coriander seeds;
100 g khmeli-suneli;
a little cinnamon (ground);
200 g walnuts;
300-400 g of cool salt (coarse);
approximately 300 g garlic.

Preparation:

Soak hot red pepper for 1 hour. Add coriander, suneli hops, cinnamon, nuts, garlic and salt. Pass 3-4 times through a meat grinder with a fine grid.

Store anywhere, at any temperature, but preferably in a sealed container, otherwise it will dry out.

Adjika mixed with salt is good for coating chicken or meat before frying in the oven.

Georgian adjika from hot pepper

Recipe Ingredients:

2 parts khmeli-suneli;
2 parts red pepper;
1 part garlic;
1 part coriander (ground cilantro seeds);
1 part dill.

How to cook Georgian adjika:

Pass pepper and garlic through a meat grinder. Add spices to them. You can also add finely crushed nuts. Sprinkle the mixture with coarse salt and pour in wine vinegar with a strength of 3-4% to form a moist, thick paste.

Well suited for long-term storage in tightly sealed glass or ceramic containers.

Be sure to wear rubber gloves when preparing adjika.

Recipe for Armenian adjika without cooking

Products:

5 kg whole tomatoes;
1 kg garlic;
500 g of bitter capsicum;
salt to taste.

How to cook:

Pass everything through a meat grinder. Add salt. Leave in an enamel bowl for 10-15 days for the adjika to ferment, remembering to stir it daily.

You need to salt the tomato juice before adding the garlic and pepper, otherwise the taste of salt will not be felt later.

A simple recipe for homemade tomato ketchup for the winter

Products:

1 kg tomato;
300 grams of onions;
1 teaspoon ground pepper;
5 carnations;
3 teaspoons salt;
half a glass of sugar.

Preparation:

Wash the tomatoes and onions, peel and chop. Place in a separate pan. Place over low heat and bring to a boil, stirring occasionally.

Add salt, sugar, spices. Mix. Cook until the onion is ready - you will get excellent homemade ketchup!

Recipe for tomato paste for the winter at home

Any housewife would like to always have tomato paste on hand. It is not difficult to prepare it at home. Only ripe tomatoes are suitable for this. Even a small amount of unripe fruit will deteriorate the quality of the paste.

The washed tomatoes are placed in a saucepan and cooked until they are softened, then passed through a meat grinder with a fine grid.

The resulting mass is boiled in an enamel basin until its volume decreases by 2.5-3 times. There is no need to pour the whole mass into the basin at once - when it boils, it will overflow.

It is better to add gradually, in small portions as the water evaporates. Cook over high heat, stirring continuously.

The finished puree is placed hot into jars and rolled up. The jars and lids are pre-soaked in hot water for 10 minutes. The rolled up jars are sterilized in boiling water for 10-20 minutes and only after that they are stored in a cool place.

To preserve the puree without hermetically sealing, it should be salted before the end of cooking (at the rate of 100 g of salt per liter jar). To prevent tomato paste in an open jar from becoming moldy, sprinkle it with salt and cover it with a thin layer of vegetable oil. You can also sprinkle with dry crushed horseradish leaves.

Spicy homemade adjika is not in vain considered the best seasoning for meat. You can prepare such a snack in different ways and with different ingredients, which will determine its taste. For example, fresh and spicy adjika is obtained without cooking. Tomatoes, bell peppers, and apples are often used to prepare it. With nuts you can prepare classic adjika with a pleasant aroma. But with cooking, every housewife can easily prepare a snack that will be stored for as long as possible. This delicious adjika for the winter can be prepared according to one of the recipes below. Simple instructions with photos and videos will allow you to easily prepare for winter and treat your family and friends with original adjika.

Spicy adjika for the winter - the best recipes with photo and video instructions

The combination of hot peppers with tomatoes and other ingredients allows you to create an unusual adjika, which can be either slightly sour or have a slight sweetness. The best recipes listed below will help you prepare original adjika with any taste. Simple instructions with photos and videos will be useful for preparing delicious snacks for the winter.

Ingredients for preparing spicy adjika for winter

tomatoes, bell peppers - 2 kg;
garlic - 5 heads;
apples - 2 kg;
sugar - 1 tbsp;
hot pepper - 5 pcs.;
salt -100 g;
oil, vinegar - 150 ml;
khmeli-suneli - 2 tbsp;
cilantro - a bunch.

Photo recipe for preparing adjika with spices for winter

Rinse the vegetables thoroughly and cut into small pieces. Slice the hot pepper along with the seeds.

Wash the apples, remove their seeds, and cut into slices. Peel the garlic. Grind vegetables and apples, garlic using a meat grinder. Transfer the mixture to a saucepan and put on fire, simmer for about 20 minutes.

Place the finished adjika into jars, sterilize them for 15 minutes, and then roll up. For the first day, keep them upside down under the blanket, then put them in a cool place.

The best video instructions for winter preparation of adjika with added spices

Using the following recipe, you can prepare an equally original and spicy adjika with spices. This interesting instruction is suitable for housewives who want to try new vegetable preparations with different ingredients and spices every year. For example, in this recipe you can learn how to easily prepare adjika with horseradish.

How to prepare adjika from tomatoes, garlic, nuts for the winter without cooking - step-by-step photo recipe

In the classic Georgian adjika recipe, adding nuts is a mandatory procedure. It is they who make the preparation unusual and give it a mind-blowing taste. And if you prepare a similar preparation from tomatoes and garlic, aromatic herbs, and spices, then the resulting appetizer will certainly become a “hit.” The following recipe describes step by step how homemade adjika is prepared with the addition of a variety of unusual ingredients and spices.

List of ingredients for preparing adjika with tomatoes, nuts and garlic for the winter without cooking

hot pepper - 1 kg;
tomatoes - 1 pc.;
garlic - 400 g;
fresh and dry coriander - 100 g;
walnuts - 300 g;
savory - 40 g;
oil - 50 ml;
wine vinegar - 150 ml;
salt 2 tbsp.

Photo recipe for adjika without cooking for winter from tomatoes, garlic and nuts

Remove seeds from hot peppers. Pour boiling water over the tomatoes and peel them.

Peel the garlic.

Grind hot peppers and tomatoes using a meat grinder.

Grind the garlic cloves using a meat grinder.

Grind the nuts in a meat grinder.

Add ground green coriander to the mixture of ingredients.

Pour spices and salt into the preparation.

Mix the ingredients thoroughly, after putting on rubber seals.

Add wine vinegar to the mixture and mix the ingredients again.

Transfer the prepared adjika into a jar, cover with a nylon lid and store in the refrigerator.

Delicious adjika made from tomatoes and garlic for the winter with cooking - recipe with photo instructions

To extend the shelf life of adjika, it is recommended to add vinegar and oil to it. True, such components of the recipe usually slightly change the taste of the finished product. But even without vinegar and oil, you can easily store the product until spring. For example, you can freeze adjika or simply put it in the refrigerator. The following recipe describes step by step how to prepare delicious adjika from tomato puree, pepper and garlic without vinegar, and how to properly store such preparation in the refrigerator and freezer.

Ingredients for the recipe for delicious tomato adjika with garlic for the winter with cooking

bell pepper - 1 kg;
hot pepper - 0.5 kg;
garlic - 3 heads;
tomato puree - 300 g;
salt - 4 tbsp;
sugar - 0.5 tbsp;
khmeli-suneli - 2 tbsp.

Photo instructions for a recipe for cooking adjika from tomatoes for the winter with the addition of garlic

Wash bell peppers, remove seeds.

Peel the garlic, cut each clove in half and pound well in a mortar.

Prepare your own tomato puree from sweetish tomatoes or use a store-bought one to work with. Remove seeds from hot peppers.

Grind bell and hot peppers and garlic using a meat grinder.

Place tomato puree and chopped vegetables into a saucepan.

Bring the mixture to a boil, then simmer over low heat for 20-30 minutes, stirring occasionally.

Add sugar and salt to the mixture.

Add seasonings and simmer for another 5 minutes.

Cool the finished adjika completely, then transfer it to sterilized jars and cover with nylon lids. Store the preparation in the refrigerator. To store adjika in the freezer, it is recommended to place it in plastic containers.

How to prepare adjika with sweet apples and tomatoes for the winter - step-by-step video recipe

Adding apples to adjika allows you to slightly change its taste and further emphasize its spiciness. You can use different varieties of apples, but it is better to add fruits that have a slight sweetness and high density. Then the finished adjika will be more tender and fresh.

Recipe with step-by-step video of preparing adjika from apples and tomatoes for the winter cold

You can prepare homemade adjika from tomatoes and apples using the video recipe below. It similarly describes the steps for preparing a snack and the rules for rolling it up. Simple instructions will help you easily make an original preparation that will appeal to all “tasters”.

Spicy adjika from tomato and garlic for the winter - a simple recipe with step-by-step photos

Raw spicy adjika attracts not only its fresh taste, but also the simplicity of its preparation. Even if you use a large number of ingredients, you won’t need to spend a lot of time preparing it. The following recipe details how to make a simple and very spicy adjika from tomatoes and garlic. If desired, seasonings and their quantity can be changed to suit your own taste.

Ingredients for preparing spicy tomato adjika with garlic for winter

tomatoes - 3 kg;
bell pepper - 1.5 kg;
hot pepper - 0.5 kg;
salt - 2 tbsp;
dried coriander - 2 tbsp;
garlic - 200 g.

Recipe with step-by-step photos of winter preparation of adjika with tomatoes and garlic

Remove seeds and tails from bell peppers.

Remove the seeds from the hot pepper. Pour boiling water over the tomatoes and peel them or carefully cut them off with a knife. Peel the garlic.

Grind garlic, hot and bell peppers with tomatoes through a meat grinder. Add salt and spices to the vegetable mixture.

Divide the prepared mixture into jars, seal with nylon lids and place in the refrigerator.

Original adjika from green hot pepper for the winter - recipes with photo and video instructions

Usually adjika has a pleasant red or orange color. But when you use hot green peppers and a lot of herbs, the finished snack will take on a completely unusual look. This adjika will be able to win the hearts of even the most demanding gourmets: the green color of the seasoning will definitely appeal to all lovers of original and tasty preparations.

List of ingredients for the recipe for winter preparation of green adjika with hot pepper

hot green pepper - 1 kg;
garlic - 250 g;
wine vinegar - 100 ml;
fresh parsley - 70 g;
fresh coriander - 100 g;
celery leaves - 40 g;
dried coriander - 2 tbsp;
dried blue fenugreek - 2 tbsp;
dried dill - 1 tsp;
salt - 1 tsp.

Recipe with photo of winter preparation of spicy green adjika with pepper

Prepare ingredients for cooking.

Remove seeds from hot peppers and peel garlic.

Using a meat grinder, grind the green hot pepper.

Grind the garlic cloves in a meat grinder.

Grind the prepared greens using a meat grinder.

Mix the ground ingredients (wear gloves first!).

Add dried spices and salt to the mixture.

Mix all ingredients until a homogeneous mass is obtained.

Place the finished adjika into sterilized dry jars, cover with nylon lids on top and put in the refrigerator.

Video instructions for preparing adjika from hot green peppers for the winter cold

There are many other recipes that will help you prepare the original hot adjika from green pepper. With their help, it won’t be difficult to make an unusual appetizer that will go perfectly with any main course. All the necessary instructions for preparing this adjika can be found in the following video:

Abkhazian classic adjika - recipe with step-by-step video instructions

Many housewives would like to learn how to cook “real” Abkhaz adjika, which has a perfect taste. This appetizer will go well with any dish; it can be added as a seasoning to soups and porridges. In addition, the original homemade adjika according to the classic recipe will add spice to even an everyday lunch or dinner. A spicy appetizer will be the best addition to your usual dishes and holiday dishes.

Video recipe for preparing classic Abkhaz adjika

In the following video recipe you can learn useful recommendations and tips for preparing classic Abkhaz adjika. If you strictly follow the instructions, homemade preparations will definitely turn out tasty, spicy and appetizing.

How to prepare adjika with your own hands, which does not need to be cooked - step-by-step photo recipe

When choosing suitable recipes for cooking adjika, many housewives are looking for instructions that do not require cooking. The following recipe is ideal for quickly preparing spicy raw adjika for the winter. If the specified proportions and actions are observed, the finished snack will retain its taste and freshness for a long time.

List of ingredients for a homemade adjika recipe without cooking

bell pepper - 0.5 kg;
hot pepper - 0.5 kg;
fresh parsley - 200 g;
celery leaves - 150 g;
basil - 150 g;
garlic - 400 g;
dried blue fenugreek and coriander - 3 tsp;
curry - 3 tbsp;
dried dill - 2 tbsp;
salt - 2 tbsp;
wine vinegar - 50 ml.

Step-by-step recipe with photos of cooking adjika without cooking with your own hands

Prepare ingredients for making adjika.

Remove seeds and tails from the pepper and peel the garlic. Grind all ingredients in a meat grinder one by one.

Add spices and salt to the adjika mixture.

Wear rubber gloves and thoroughly mix all ingredients until smooth.

Transfer the finished adjika into sterilized glass jars and then close with nylon lids. Then put it in the refrigerator.

Homemade adjika from fresh tomatoes, peppers, garlic - a simple recipe with photos

Beautiful and tasty adjika made from tomatoes, if prepared correctly, can be stored in the basement or pantry for years. But to do this, you must add both vinegar and oil to it. Then the product will not deteriorate and will retain its freshness for a long time. In the following recipe you can learn more about the rules for rolling adjika for the winter from peppers, tomatoes and garlic. The instructions are easy to follow and do not require much time to prepare the snack.

Ingredients for homemade tomato adjika recipe with pepper and garlic

tomatoes - 2 kg;
bell pepper - 1.5 kg;
hot pepper - 300 g;
chili pepper - 2 pcs.;
garlic - 100 g;
salt -3 tbsp;
sugar - 5 tbsp;
ground black pepper - to taste;
vinegar - 2 tbsp;
oil - 9 tbsp;
horseradish root - 50 g.

Recipe for making adjika at home with tomatoes, peppers, garlic

Sterilize jars for seaming.

Wash the tomatoes and cut them into halves.

Peel the garlic, remove the tails and seeds from bell and hot peppers.

Grind the prepared vegetables, add the remaining ingredients and put the mixture on the fire. After boiling, reduce the heat and simmer for 10-15 minutes, stirring. Then put into jars and roll up. Leave upside down for 8-10 hours.

The most delicious homemade adjika You'll lick your fingers - recipe with step-by-step photos

You can prepare delicious adjika with different vegetables, or without adding tomatoes or bell peppers. Using only hot peppers, nuts and garlic, you can prepare a finger-licking appetizer quickly and easily. This preparation will have maximum sharpness and is ideal for serving with meat dishes.

List of ingredients for preparing the most delicious adjika You will lick your fingers

hot pepper - 1 kg;
walnuts - 250 g;
garlic - 5 heads;
coriander seeds - 5 tbsp;
khmeli-suneli - 2 tbsp;
cilantro - 250 g;
salt - 4 tbsp;
fresh dill, basil - 20 g.

Step-by-step photo recipe for preparing delicious adjika, you'll lick your fingers

Prepare ingredients for work.

Wear rubber gloves and remove the stems from the hot peppers.

Peel the garlic and lightly fry the walnuts in a dry frying pan. Grind all the ingredients in a meat grinder, add spices, salt and mix everything thoroughly. Then put into jars and close with nylon lids. Place the finished adjika in the refrigerator.

With the above recipes, any Georgian adjika for the winter can be prepared quickly and easily. It can be done with or without cooking the ingredients. The raw snack must be stored in the refrigerator, but boiled adjika can be stored in the winter both in the basement and in the pantry, on the balcony. The features of preparing different types of hot seasoning also differ significantly. For example, it can be made from tomatoes and bell peppers, garlic, or exclusively from hot peppers with nuts. Home-made with apples is also very tasty. Among the proposed instructions with photos and videos, you can choose the most convenient recipes for preparing adjika, which will help you make the most appetizing and original snack.

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Adjika for the winter is a delicious vegetable snack. Adjika has a spicy taste of red pepper, a pleasant aroma of garlic and herbs. There are many recipes for making adjika. The season for preparing vegetables for the winter for good housewives is in full swing.

Spicy, aromatic, this seasoning can add a spicy kick to every dish. Many housewives make spicy preparations for the winter. Some adjika recipes require cooking and sterilization, while in others the finished seasoning is not subjected to heat treatment.

If you have never prepared adjika at home, master the recipes for this amazing seasoning with us. And useful tips on how to prepare delicious adjika for the winter will help you plunge into an exciting culinary journey, the result of which will be treasured jars with a wonderful seasoning.

Adjika promotes digestion, stimulates appetite in winter, makes dishes more aromatic and tastier.

Some general rules when preparing adjika:

Wash the vegetables and other ingredients thoroughly and be sure to dry them on a towel, especially for those recipes that do not require heat treatment - not a drop of water should get into the dish;
We make sure to sterilize the jars and lids and let them dry;
Important. First we sterilize the jars - then we start cooking;
It is advisable to wear gloves when handling hot peppers to avoid getting burned.

A lot of changes have been made to the modern classic recipe for homemade adjika. Various new ingredients are added to it: tomatoes, carrots, zucchini, eggplants, apples and even walnuts. Some recipes add beets, pumpkin, mushrooms or berries (gooseberries, chokeberries). However, the spice always remains unchanged in the seasoning.

Homemade adjika - recipe for the most delicious homemade adjika

A proven and affordable option with tomatoes and garlic, which everyone can make for themselves, because it is prepared very quickly and easily, without any hassles, this amount will make 4 half-liter jars. To get a very beautiful color from adjika, I advise you to take red bell peppers so that they blend in with the color of the tomatoes.

Ingredients:

Red tomatoes - 2.5 kg;
Sweet bell pepper - 500 g;
Garlic - 150 g;
Hot pepper - 1 pc.;
Sugar - 100 g;
Vegetable oil - 50 g;
Salt - 1/2 tbsp. l.;
Vinegar 9% - 25 ml.

Step by step recipe:

Process the tomatoes well in cold water, then remove the stem, cut each tomato in half;
The next step is to twist the red fruits through a meat grinder. This way you will get a red paste. In order for all the excess juice to go away, you will need to evaporate the mass on the stove, or you can cheat. To do this, take a colander, line it with regular cotton gauze, then pour out the tomato pulp. Place the colander on a deep bowl or basin;
While excess moisture is draining, prepare the bell pepper and garlic. As usual, remove the seeds and stem from the pepper. Peel the garlic. If you come across any yellow tips on the garlic, it will be very important to cut them off and remove them. Chop the pepper into any shape with a knife;
Now grind it together with the garlic in a meat grinder. You will get two vegetable porridges. After draining, transfer the finished tomato mixture into a thick saucepan in a colander. To make the juice drain faster, you can use another trick: bring the gauze bag up;
Place all the ingredients in one pan (twisted drained tomatoes, twisted peppers and garlic) the mixture will already be paste-like and thick. Stir. Add sugar, salt, vegetable oil, vinegar. Put it on the fire to cook. Be sure to take 9% vinegar essence, remember this;
Cook for about 30-40 minutes from the moment it boils. You will get a very thick homogeneous mass. Next, pour into sterilized jars. Seal with sterilized lids using a seaming machine;
It’s so delicious, you just can’t take your eyes off it, you’ll lick your fingers. Bon appetit. Store in a cool place, such as on a shelf in a cellar.

Raw adjika for the winter from tomatoes and garlic without cooking

The secret of this sauce is the absence of cooking. Therefore, the taste is incredibly rich and spicy. Even if you freeze such adjika, the result will be excellent.

Ingredients:

Tomatoes – 1.5 kg;
Bell pepper – 2 pcs.;
Garlic – 3 heads;
Horseradish root - 1 pc. (taste);
Chili pepper – 2 pcs.;
Dry adjika – 1 tbsp. l.;
Salt – 2.5 tbsp. l.;
Sugar – 5 tbsp. l.;
Apple cider vinegar – 1/4 cup.

Cooking method:

Prepare all vegetables: wash, peel, remove seeds and stems, cut into portions convenient for processing;
Pass all products through a meat grinder;
If you want to get an incredibly hot sauce, do not remove the seeds from the hot pepper, process them together;
Add spices, sugar, dry adjika, mix everything thoroughly;
Leave for 15-20 minutes for the sugar and salt to completely dissolve;
Pour into previously prepared containers;
Place in a cool place for further storage.

If desired, you can omit adding vinegar. In this case, the sauce must be stored in the freezer.

Adjika for the winter - the best recipe without cooking

Now we will share with you a recipe for adjika made from tomatoes, garlic and pepper without cooking. This is a version of the seasoning adapted to our conditions. Tomatoes need to be selected that are ripe, fleshy, or perhaps slightly overripe. This preparation preserves the taste and beneficial properties of fresh vegetables, has a strong antimicrobial effect, and protects against colds.

Ingredients:

Tomatoes - 1 kg;
Bell pepper - 300 g;
Hot red pepper - 60 g;
Garlic - 1 head (60 g);
Apple cider vinegar - 60 ml;
Sugar - 100 g;
Salt - 3 tsp.

Cooking method:

Wash the tomatoes and prepare them for chopping. To do this, scald them with boiling water, put them in cold water for a minute, and remove the skin. Cut off the top part;
Wash the sweet pepper, remove the seeds and stem, cut lengthwise into wide strips. Peel and wash the garlic;
Cut off only the stem of the hot pepper and leave the seeds. Combine tomatoes, sweet and hot peppers, garlic. Grind through a meat grinder or in a blender bowl;
Add salt, sugar and vinegar to the chopped vegetables. Stir and let sit for 3 hours to better dissolve the salt;
We sterilize the adjika jars in advance and pour boiling water over the lids. Let's put the adjika into jars.

We will store it in the refrigerator. Here is a classic recipe without cooking adjika made from tomatoes and garlic.

Recipe for spicy adjika for the winter - you'll lick your fingers

To make a delicious spicy seasoning, you need to finely chop all the products listed below.

Tomatoes - 5 kg. (if the tomatoes are sour, add a little sugar - 1-2 tbsp.);
Garlic - 500 g;
Ground coriander or cilantro - 2 packs, 50 g (or a fresh, large bunch);
Hot red pepper - to taste;
Salt - to taste.

Cooking method:

This adjika cannot be prepared without garlic; this spice is a mandatory ingredient;
The hot pepper also needs to be chopped; if you don’t want to mess with the bitter vegetable, replace it with ground red;
Finely chop the fresh cilantro; if you don’t have fresh, you can add dry ground;
Wash ripe tomatoes from dust and remove the stem with a knife. If they are large, divide them into several pieces to make it easier to pass through a meat grinder or juicer. We recommend using the second option, in which case the juice will be seedless;
Place the resulting tomato in a deep saucepan of the same size, place it on the fire, after boiling, reduce the gas or dial on the electric stove so that the tomato mass simmers slowly;
At this time, prepare the garlic, remove the husks from it, grate it or put it through a meat grinder or blender;
As soon as the tomato dressing has thickened a little, add all the other prepared products to it and cook for 15 minutes;
Pour into heated jars, roll up the lids.

Adjika with apples for the winter - the best recipe

Learn how to make this popular apple relish.

Ingredients:

Tomatoes - 5 kg;
Apples - 1 kg;
Garlic - 400 g;
Carrots - 1 kg;
Bell pepper - 1 kg;
Onions - 1 kg;
Hot pepper - 4 pods;
Greens - parsley, dill (to taste);
Sunflower oil - 1 cup;
Vinegar 9% - 1 glass;
Sugar - 1 glass;
Salt - 4 tbsp. l. (less is possible - to taste).

Cooking method:

Peel all the vegetables and cut them into pieces to grind them in a meat grinder. We remove the stems of tomatoes and other vegetables. We do not peel the apples;
Grind all vegetables and fruits in a meat grinder into separate cups (carrots, peppers, onions, apples);
Place the rolled tomatoes in a deep aluminum basin to let them cook a little;
As soon as the tomatoes boil, add all the scrolled vegetables: peppers, apples, carrots, onions. Mix everything well. So cook, stirring, for 1.5 hours. A large basin stands on two burning stoves. Then we will add other ingredients;
While the adjika is boiling, we will peel the garlic;
We will use gloves to peel and cut the hot peppers into pieces. Remove the seeds from the hot pepper;
We pass garlic, herbs and hot pepper through a meat grinder;
When the vegetable mass has been boiled for 1.5 hours, add to it: garlic, herbs, hot pepper, salt, sugar;
Then pour in 1 glass of vinegar, 1 glass of odorless sunflower oil. Stir and cook for another 30 minutes after boiling;
After the time has passed, turn off the heat and begin pouring into sterilized jars;
Pour into several jars at once, as the mass is hot. We roll up the full jars and turn them over. Take a warm blanket and cover it on top until it cools;
This preparation is a godsend for barbecue, which many people do both in summer and winter.

Adjika from zucchini “finger-licking” - a recipe for the winter

This recipe makes deliciously tender and tasty adjika for the winter.

Ingredients:

Zucchini - 3 kg;
Bulgarian pepper - 500 g;
Fresh carrots - 500 g;
Tomatoes - 1.5 kg;
Garlic - 1 cup;
Sugar - half a glass;
Salt - 2 tbsp. l. with a slide;
Red hot pepper (chopped) - 2 tbsp. l. with a slide;
Sunflower oil - 1 glass.

Step by step recipe:

Wash all vegetables thoroughly;
Peel the carrots, remove the seeds and stalks from the bell pepper;
Peel the tomatoes by first making cross cuts on the fruit, place in boiling water for a couple of seconds, and then plunge into ice water. This makes it easier to remove the skin;
Grind the garlic using a press, and the remaining vegetables using a meat grinder;
Mix the vegetable mass with salt, sugar, sunflower oil;
Let it cook for 40 minutes;
Cool the mixture slightly, add hot ground pepper and garlic;
Stir, cook for another 10 minutes;
Place the finished adjika in sterile jars and roll up.

Recipe for delicious eggplant adjika for the winter without sterilization

And finally, we’ll finish with a simple recipe - without sterilization. These blue ones have a moderately spicy taste, softened by a delicate apple tint. If you don't like hot preparations, you can reduce the amount of hot pepper and garlic.

Ingredients:

Eggplants - 4.5 kg;
Tomatoes - 2.5 kg;
Sour apples - 3 pcs.;
Bell pepper - 5 pcs.;
Hot pepper - 1-2 pcs.;
Carrots - 2 pcs.;
Garlic - 3 heads;
Vinegar 6% - 200 ml;
Vegetable oil - 2 tbsp. l.;
Sugar - 200 g;
Greens (dill or parsley) - 1 bunch;
Salt - 100 g.

Cooking method:

First, let's cook adjika. Wash the tomatoes, cut them on top with a cross, and put them in boiling water for a minute. Then - into cold water. Take it out, wipe it with napkins, remove the skin. Grind in a blender until pureed.
We clean the peppers from seeds - bell and hot ones. Cut into pieces. Finely chop the washed greens. Grind it all in a blender and add it to the tomatoes.
We clean and wash carrots and apples. Remove seeds from apples. We cut carrots into circles, apples into slices. Place in a blender and grind. Add in tomato-pepper puree and mix.
Season the resulting mass with sugar and salt, add vegetable oil, and put on fire. Cook after boiling under the lid for 20 minutes.
In the meantime, prepare the eggplants and sterilize the containers for preservation. Peel the blue ones, wash them, cut them into cubes. Sprinkle coarsely with salt and leave for 20 minutes.
Now wash the eggplants and pour them into the adjika. Simmer for another 20 minutes. 10 minutes before readiness, add chopped garlic and add vinegar.

Let's put the awesome eggplants in clean jars and roll them up. Let's keep it upside down under the blanket until it cools down - and you can hide it for storage.

The most delicious homemade adjika for the winter - VIDEO

Good day, dear guests and blog readers! Once again, in these September days, I would like to please you with an interesting preparation of such a dish as adjika.

This appetizer is called by everyone, some people call it zamanikha, others call it by another name. The interesting thing is that it is prepared in different ways. In my family it has always been customary to prepare it from tomatoes, but it turns out you can make it from plums, zucchini, apples, eggplants and prunes.

Interesting! Well, in general, traditionally it was always made with great spiciness and was made only from hot red pepper and garlic (Abkhazian version). Then later they came up with Armenian, Georgian and Caucasian versions.

And that’s not all, there is still debate that real adjika is certainly prepared from plums, I took this information from one forum. In my opinion, it is best to make it from red tomatoes, what do you think?

Therefore, today we will consider the best options for preparing boiled thick adjika from tomatoes, as well as raw ones without cooking and sterilization, and each type will use its own interesting ingredients in order to improve the taste, for example, garlic, bell pepper, horseradish, hot pepper and etc.

The most important thing is a good mood and then everything will work out. Use these simple and step-by-step instructions for preparing this wonderful sauce.

We will need:

red tomatoes - 2.5 kg
sweet bell pepper – 500 g
garlic - 150 g
hot pepper - 1 pc.
sugar - 100 g
vegetable oil - 50 g
salt - 0.5 tbsp
vinegar 9% - 25 ml

Cooking method:

1. Process the tomatoes well in cold water, then remove the stem and cut each tomato in half.

2. The next step is to twist the red fruits through a meat grinder. This way you get a red paste like this. In order for all the excess juice to go away, you will need to evaporate the mass on the stove, or you can cheat. To do this, take a colander, line it with regular cotton gauze, then pour out the tomato pulp.

Important! Place the colander on a deep bowl or basin.

3. While excess moisture is draining, prepare the bell pepper and garlic. As usual, remove the seeds and stem from the pepper. Peel the garlic. If you come across any yellow tips on the garlic, it will be very important to cut them off and remove them.

Chop the pepper into any shape with a knife.

4. Now grind it together with the garlic in a meat grinder. You will get two vegetable porridges))). After draining, transfer the finished tomato mixture into a thick saucepan in a colander.

Important! To make the juice drain faster, you can use another trick: place the gauze bag up.

5. Place all the ingredients in one pan (twisted drained tomatoes, twisted peppers and garlic) the mixture will already be paste-like and thick. Stir. Add sugar, salt, vegetable oil. and of course vinegar. Put it on the fire to cook.

Important! Be sure to take 9% vinegar essence, remember this.

6. Cook for approximately 30-40 minutes from the moment of boiling. The result will be a very thick and homogeneous mass. Next, pour into sterilized jars. Seal with sterilized lids using a seaming machine.

7. So yummy, you just can’t take your eyes off it, you’ll lick your fingers. Bon appetit. Store in a cool place, such as on a shelf in a cellar. Good luck to all!

How to cook adjika according to the finger-licking recipe

It turns out very tasty and simply amazing! As my family says, it’s just a bomb!

Recipe for classic Abkhazian tomato adjika

This is a traditional type of adjika, which is not really tasty and can be made at home. It is close to the current GOST, but slightly modified.

We will need:

Tomatoes - 2.5 kg
Sweet bell pepper - 3 pcs.
Hot pepper - 1-2 pcs.
Onion - 2 heads
Garlic - 1 head
Basil or cilantro or celery - 1 bunch
Ground black pepper

Cooking method:

1. Wash all vegetables well with cold water, and then chop everything. Tomatoes into pieces, removing the stems, peppers into plastic or into strips, cut onions into halves with a knife, and each half into another half.

Interesting! It will turn out very piquant if you add a little celery.

Chop the greens finely with a knife, cut one hot pepper in half, you will need to try and add to your taste.

2. Well, what's the matter? Twist everything through a meat grinder. This is all done very quickly and noisily))).

Important! If you don't have a meat grinder, you can use a blender.

Add freshly ground black pepper and taste. If it’s not spicy for you, then add another half of hot pepper and salt. Stir.

The whole cooking process is finished, now pour it into jars. I’ll say right away that you need to store this tomato delicacy in the refrigerator. Because we did not sterilize the jars, we did not use vinegar, and this recipe, as you may have noticed, does not require cooking. How to make it then without cooking, but at the same time for the winter.

Interesting! I do this in a very original way, I would say this method is used by everyone, but not everyone uses it. I really love freezing food in the freezer.

So, just such adjika can also be placed there. To do this, take small jars, I usually take children's fruit purees and pour them into them. Voila, put it in the freezer and take it out and eat it at any time. Am-am, most importantly, all the vitamins and properties are preserved. Well, how do you like this idea?

Well, it will turn out to be a very chic adjika, try it and you will definitely succeed!

Video recipe for making snacks from tomatoes, peppers and garlic without cooking

Raw adjika, it turns out there is such an option, it is prepared without vinegar and preservatives, watch this story and explode your body with such a snack. Cool!

Homemade adjika - the recipe is not too bitter

My guests really like raw adjika made from tomatoes without cooking, since it also contains another interesting ingredient, horseradish. You can say that this is a crap thing, someone calls it a khrenoder or a gorloder. In general, call it whatever you want. It also turns out to be unforgettable in taste. This culinary creation will not leave anyone indifferent.

You will need 2 kg of tomatoes, but you can take more or less, depending on how many times you do it, if it’s your first time trying, take less, otherwise you won’t like it, the taste and color are different))).

We will need:

Cooking method:

1. Peel the juicy peppers from the seeds and chop them into pieces, also finely chop the tomatoes, peel the garlic, chop the hot peppers into pieces, place all the ingredients in a container from a blender or food processor.

Interesting! If you want to make spicy adjika, then take more hot pepper. Experiment!

2. You will get such a juicy and tomato-like mixture of vegetables.

3. Add 2 teaspoons of store-bought horseradish to this mass, then sugar, salt and vinegar.

4. Next comes vegetable oil. Stir.

5. Pour into jars, close with nylon lids, it turns out moderately spicy and very aromatic and tasty.

Store in a cool place in the refrigerator or cellar.

Adjika for the winter made from tomatoes and garlic without cooking

This is another cold way to cook adjika for the winter without bell pepper.

The technology is a little unusual, you will understand this yourself when you start reading the sequence of actions. Perhaps someone will not like this option, and he will say some kind of bullshit, and he will be right, there are so many people, so many opinions. I personally love unexpected options and sometimes I make such vigorous ones. It's up to you, as always))).

We will need:

Cooking method:

1. Remove seeds from hot peppers.

2. Remove the stem from the tomatoes and cut them into small pieces as desired. In fact, it doesn't matter, because they will be twisted later.

3. Peel the garlic and prepare for work. Place the tomatoes one by one in the meat grinder bowl, then the garlic and pepper.

4. Add salt and taste.

5. Now place the liquid mixture in a jar and watch it for 3 days to ferment.

6. This thick and unusual adjika is ready. Suitable for any side dish. Pour it into sterilized jars and close the lids. But still remember that without cooking, this product should be stored in the refrigerator and not for very long.

If you want it to be stored longer, then use another

On this note I end my note, I hope it was useful to someone. Good luck with your preparation, have some great preparations for the winter. Bye everyone, see you soon!

Don’t forget to subscribe to my blog, join the group in contact, smile more often and give everyone your smiles))).

Sincerely, Ekaterina Mantsurova