Adjika from tomato with butter. Raw appetizer without tomato - natural fresh taste even in winter! Adjika from tomato and pepper with garlic boiled for the winter

Adjika - a spicy pasty seasoning, popular in Abkhazian and Georgian cuisines - is a frequent guest on our tables. And this is not at all surprising, because the versatility of this savory sauce allows you to use it in the preparation of a wide variety of dishes or as a mouth-watering snack that goes well with meat and vegetables. Despite the fact that traditional adjika is made from hot capsicum, garlic, salt and spices, the option of making adjika from tomatoes is very popular among Russian housewives.

Tomato adjika for the winter will be an excellent addition to numerous dishes, highlighting their taste and adding a touch of piquancy. Adjika will help you out more than once when you need to cook soup, marinate barbecue, bake pizza, stew meat or prepare sauce. And if you are a lover of oriental cuisine, then you can’t do without this seasoning at all.

Tomato adjika for the winter is a wonderful preparation, the taste of which can be varied at your discretion. For example, it can be made spicier, sweeter or more spicy, add apples, horseradish, bell peppers or more greens to adjika. It all depends on your taste preferences and the wishes of your family. Since the main component of tomato adjika is tomatoes, their choice should be approached especially carefully - the fruits must be ripe, fleshy, without traces of rot and damage. In this case, even overripe tomatoes will fit.

The composition of tomato adjika should also include components of a traditional seasoning, such as hot pepper, garlic and salt. All other ingredients are added to your taste. Do not forget about spices and herbs that will help make adjika more tasty and fragrant: among the spices are suneli hops, chili peppers, coriander, turmeric, fenugreek, dill seeds and mustard seeds, among herbs - cilantro, parsley, basil and marjoram . Adjika from tomatoes for the winter can be harvested both raw and boiled. Each option has its own advantages - raw adjika retains more vitamins, while boiled adjika can be stored longer.

To make your adjika from tomatoes for the winter a success, do not be too lazy to carefully sterilize the jars. By the way, half-liter jars are considered the most suitable in size for adjika - it is convenient to treat relatives or friends to such a jar, besides, its contents are quickly eaten so that you can open the next one. Adjika cooking options are striking in their diversity, so choose, experiment, try and be inspired by the culinary recipes offered by our site!

Adjika from tomatoes and bell peppers with garlic

Ingredients:
3 kg of tomatoes,
1 kg of bell pepper,
500 g garlic
150 g hot pepper,
100 ml of 9% vinegar,
80-100 g of salt,
60 g sugar.

Cooking:
Peel tomatoes, garlic and peppers and rinse under running water. Using a meat grinder or food processor, grind these ingredients, then mix well and leave the mixture for 1 hour. Drain the resulting liquid, add salt, sugar and vinegar. Mix thoroughly, put adjika in sterilized jars and roll up with sterilized lids.

Adjika "Homemade" with carrots, bell peppers and apples

Ingredients:
2 kg of tomatoes,
1 kg carrots
1 kg of bell pepper,
1 kg of apples
200 g garlic
100 g hot pepper,
200 ml vegetable oil,
150 ml 9% vinegar,
150 g sugar
100 g suneli hops,
50 g salt.

Cooking:
Remove the stalk from the tomatoes and cut into several pieces. Cut the skin off the apples and remove the core. Peel carrots, remove seeds from peppers. Pass all the ingredients through a meat grinder and put the resulting mixture into a large saucepan, stirring with a wooden spoon. Cook over low heat for 1 hour, stirring regularly. Approximately 10 minutes before the readiness, add chopped garlic, sugar, salt, suneli hops and vinegar, mix well. Pour the finished adjika into sterilized jars, roll up, turn upside down and cool, covering with a warm blanket.

Adjika "Sharp" with horseradish and herbs

Ingredients:
2 kg of tomatoes,
2 kg bell pepper,
10-15 hot peppers
8-10 heads of garlic.
3 pieces of horseradish root,
2 bunches of parsley.
2 bunches of dill,
4 tablespoons of salt
4 tablespoons of sugar
150 ml of 9% vinegar.

Cooking:
Rinse all vegetables well, removing stems and seeds. Rinse the herbs, peel the garlic. Pass all ingredients (except salt, sugar and vinegar) through a meat grinder or chop with a blender. Stir the resulting mixture well. Add salt, sugar and vinegar, mix again and arrange in sterilized jars. Close jars with lids and store.

Adjika "Ajarian style" of tomatoes, peppers, carrots and onions

Ingredients:
5 kg of tomatoes,
1 kg of bell pepper.
1 kg carrots
500 g of onions.
5-10 hot peppers
5-7 heads of garlic,
500 ml vegetable oil,
salt to taste
ground coriander to taste.

Cooking:
Remove the stalk and core from the tomatoes, peel the pepper from the seeds. Tomatoes, peppers and onions cut into 2-4 parts and pass through a meat grinder. Put the mixture in a saucepan, add chopped garlic, vegetable oil, salt and coriander to taste. Stir the mixture thoroughly with a wooden spoon and simmer for about 2 hours, stirring occasionally. Arrange the finished adjika in sterilized jars, roll up and cool, turning upside down.

Adjika from tomatoes and eggplants

Ingredients:
1.5 kg of tomatoes,
1 kg eggplant,
1 kg of bell pepper,
6 heads of garlic,
3-4 hot peppers,
1 glass of vegetable oil,
100 ml of 9% vinegar,
1 tablespoon of salt.

Cooking:
Prepare vegetables with garlic and pass through a meat grinder. Put the resulting mixture in a large saucepan, pour in the oil and cook for 40-50 minutes. 10 minutes before the end of cooking, add salt and vinegar. Arrange the finished adjika in sterilized jars, roll up the lids and let cool, turning upside down.

Adjika from tomatoes in a slow cooker

Ingredients:
1.5 kg of tomatoes,
3 large heads of garlic,
2 hot peppers
1 bunch of herbs (parsley, dill and cilantro),
100 ml vegetable oil,
1 tablespoon sugar
1 tablespoon salt
1 tablespoon ground coriander,
50 ml of 5% vinegar.

Cooking:
Remove the stalks from the tomatoes and cut into several pieces. Cut the stems off the peppers and remove the seeds. Peel the garlic. Grind tomatoes, peppers and garlic with a meat grinder or blender. Put the tomato mixture in the multicooker bowl and set the "Extinguishing" mode for 2 hours. The mixture during cooking must be stirred periodically, and after 1 hour add salt, sugar and vegetable oil. Mix. 30 minutes before readiness, add chopped herbs and ground coriander. 10 minutes before readiness, pour in the vinegar. Pour adjika into sterilized jars, seal tightly, turn the jars upside down and leave to cool, wrapped in a blanket. Store adjika in a cool place.

As you can see, cooking adjika is a simple matter, but so tasty and fragrant that you definitely need to add this sauce to your list of preparations. Adjika from tomatoes for the winter will undoubtedly please you and your loved ones more than once with its wonderful taste and high quality.

Enjoy your meal!

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 parts. 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 spicier.

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.

Enjoy your meal! 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 preservation.

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 cup
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.

Ingredients:

2 kg;
0.5 kg;
200 g of garlic;
2 pcs. hot pepper;
50 ml of vegetable oil;
25 g of vinegar 9%;
100 g of sugar;
0.5 tbsp salt.

Recipe for boiled tomato adjika

1. Prepare the garlic, and you need a lot of it for adjika. To quickly finish this dreary business of peeling garlic, I offer a little trick. Divide the head into cloves and put them in a bowl. Pour boiling water for 5-7 seconds and drain the water.

Now the skin from the garlic instantly departs, it is only necessary to slightly tuck it with a knife. This greatly saves the garlic peeling process.

2. We wash the tomatoes and also pour boiling water over them so that they can be peeled from the hard skin. If the skin does not lag behind the first time, drain the water and pour over with boiling water again. This time, even thick-skinned tomatoes should be peelable.

Remove the skin from the tomato.

3. We clean the bell pepper from the stalk and seeds, cut it lengthwise into 4 parts. Cut the red hot pepper into 2 parts and also clean the stalk and seeds.

4. Scroll tomatoes, sweet Bulgarian and hot chili peppers in a meat grinder.

5. Pour everything into a saucepan. Add 100 g of sugar, 0.5 tbsp. salt, 50 ml. vegetable oil. We mix everything and set to stew on low heat for 1-2 hours. I got very watery tomatoes for this adjika, I had to stew for about 3 hours to make the adjika thicker.

6. At the final stage, squeeze the garlic into the pan and add 25 ml of vinegar. Stir and taste adjika for salt, add more if necessary. Simmer another 3 minutes.

7. Pour the finished adjika into prepared sterilized jars and tighten the lids. We turn the jars over and put them in a warm place for a day, wrap them with a blanket. After a day, adjika can be put away for the winter in a closet.

The most delicious boiled adjika ready! Enjoy your meal!

Adjika is a Georgian as well as Abkhazian dish, and it's no secret that it's a favorite. Each dish of national cuisine appears in its own country only thanks to the products that the land that has grown them is famous for.

That is why, the basis of the dishes of the southern countries are hot, hot peppers, and our Russian adjika is tomatoes.

Recipes for cooking adjika

In past centuries, the adjika recipe was the same, it included three components: pepper, salt and fenugreek, and at first only salt and pepper. Currently, a huge number of recipes have appeared, each of them has the right to cook life.

Attention! If you decide to cook a real adjika and did not find such a plant as fenugreek, you can replace it with the Khmeli-Suneli seasoning or the Suneli set. And tomatoes for adjika should always be chosen very hard, not juicy.

Adjika Abkhazian

Spicy, classic (recipe for the winter with tomatoes) adzhichka, prepared both for the future for the whole year, and for a quick serving on the festive table.

Ingredients of the meal:

hot pepper pods (11 pcs.);
garlic / head (1 pc.);
blue fenugreek (two tablespoons);
tomatoes (2.1 kg.);
table salt / 110 g.

Cooking:

Pepper pods get rid of everything superfluous, grind as finely as possible.

Dip the tomatoes in boiling water, remove the skin, twist together with the cloves of fresh, peeled garlic. Mix with pepper, salt. Put on a hot stove for exactly three minutes. At the same time, try not to leave the pan in order to be able to stir the mass without interruption.

Adjika spicy, a simple and quick recipe you will lick your fingers

Such adjika is prepared not very difficult and fast, you can do it even without technical devices.

Ingredients of the meal:

capsicum, bitter (0.8 kg);
garlic (3-4 cloves);
a mixture of "hops" (55 gr.);
nuts, walnuts (5 pcs.);
tomatoes (2 kg.);
table salt / 110 g.

Cooking:

Scald, remove the skin, soften well with a fork, drain the juice.

Remove everything superfluous from the peppers, finely grind, put in a container where the tomatoes already lie. Do the same with garlic cloves. Salt and season the dish, stir everything. Crush the nuts, stir, drain the juice. The dish can be decorated with herbs and served at the table.

Attention - it will be interesting! In the old days, housewives did this with two stones. One was used as a board, the other as a pusher / pestle.

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

Adjika with horseradish was invented in the Caucasus. It resembles the Siberian "horseradish", but is more aromatic due to the addition of spices and pepper. This is a very tasty and healthy dish, because horseradish has long been widely used not only in cooking, but also in folk medicine.

Ingredients of the meal:

tomatoes (4.2 kg.);
pepper / gogoshary (2.3 kg.);
pepper / hot (7-10 pcs.)
garlic / heads (5 pcs.);
horseradish (12 pieces);
sugar (1/2 cup);
salt (130 gr.);
parsley (bunch).
blue fenugreek (45 gr.).

Cooking:

Tomatoes prepare: rinse, get rid of excess, twist. You can do this both manually, using a meat grinder, and using a mixer.

Remove seeds from both types of peppers, rinse and also twist. Add to the tomatoes, mix, drain the resulting juice.

Peel horseradish and garlic. Grind as finely as possible, add to the future adjika.

Pour seasoning, salt and sweeten. Mix everything well. Let it brew, then drain the juice.

Put in jars that should be pasteurized in advance, then pasteurized again in a way convenient for you.

In winter, parsley is added to adjika with horseradish and garlic, but already when serving. Rolling up with parsley is not worth it, adjika can turn sour.

Delicious adjika from tomato and pepper

In terms of taste, such a dish will not yield to natural Georgian, and bell pepper will make it thicker and more aromatic. Tomatoes are best to choose fleshy, but not overripe, otherwise a lot of juice will appear.

Ingredients of the meal:

hot pepper (6 pcs.);
tomatoes (2 kg);
pepper, gogoshary (0.8 kg);
garlic (2 heads);
hops-suneli (2 tbsp / l);
vinegar, fruit (25 ml);
sugar (245 gr.);
salt (100g).

Cooking:

Peel hot pepper, finely grind together with garlic cloves prepared in advance.

Rinse the tomatoes, get rid of excess, cut, scroll until smooth.

Gogoshary, rinse, remove seeds. Also twist or cut into small slices.

Place all cooked products in one container, mix thoroughly, drain the juice. After that, season, salt, add vinegar and sugar.

Simmer over low heat for half an hour, stirring all the time. Then bring to a boil, again, stirring continuously, as shown in the video. Remove the cooked spicy dish from the stove, cool, serve. You can also prepare such an adjika for the winter period to delight your household with delicious and fragrant food all year round.

The video shows in detail each step of cooking delicious adjika from tomatoes and peppers. Video in recipes is very convenient to use, at any time you can either pause the frame or scroll it several times.

Classic adjika recipe from tomato and garlic

The name "Russian Adjika" would be most suitable for this recipe. Since it was invented in our country.

Ingredients of the meal:

tomatoes, hard (2.3 kg.);
hot, bitter pepper (12 pcs.);
garlic (4 heads);
salt (110 gr.);
a set of suneli spices (70 gr.);
vinegar (50 ml).

Cooking:

Rinse the tomatoes, remove the stalk. For cooking, you can use both a meat grinder (large) and a mixer, while not forgetting to drain the juice that has appeared.

Prepare burning pods: remove seeds, stalk. Grind, lay out to other grated products.

The same must be done with garlic heads: grind, put in the future adjika.

Pour in the vinegar carefully.

Mix all the ingredients well, leave to infuse for a couple of hours. Then load into prepared clean jars.

Such adjika can also be served boiled, immediately to the table, but at the same time, not all components should be cooked. Garlic and pepper pods are added last before boiling. And, of course, don't forget the oil.

Attention! When working with hot peppers, gloves must be worn. It will irritate the skin, and getting it into the eyes is very dangerous to health.

Adjika from tomato and pepper with garlic boiled for the winter

Tasty, juicy and healthy adjika in winter will not only enrich your table with vitamins, but also remind you of a hot summer.

Ingredients of the meal:

tomatoes (2.7 kg.);
carrot (5 pcs.);
garlic (2 heads);
gogoshary pepper (1.2 kg.);
hot pepper pods (10 pcs.);
unrefined / vegetable oil (265 ml);
ordinary vinegar (30 ml);
sugar (235 gr.);
salt (125 gr.);
hops-suneli seasoning (45 gr.).

Cooking:

Scald the tomatoes and remove the skin, cut for twisting. Twist, drain excess juice.

Clean the gogoshary from the internal contents and the stalk, cut. Scald, remove the skin and also twist.

Peel, wash and chop the carrots with a meat grinder.

Add grated garlic cloves, vinegar, sugar and salt. Mix thoroughly. Put on a slow fire, bring to a state of active boiling, trying to always be near and mix. Put on a slow fire. Wait until the adjika stops boiling. After that, cook for exactly an hour with the lid closed.

Peel hot pepper, grind it and add it to adjika. Leave on the stove without fire for a couple of hours. Place cooled adjika in pasteurized jars.

Attention! For the preparation of adjika, it is best to use enameled, clay or cast iron dishes.

Boiled adjika with apples

Apples in adjika give a pleasant aroma and sour taste. After serving such an appetizer to the table, guests will forget about other dishes. In addition, at the expense of apples, she will also receive an additional vitamin complex, which is so lacking throughout the year.

Ingredients of the meal:

tomatoes (3.2 kg.);
gogoshary pepper (1.3 kg.);
carrots (5 pcs.);
hot pepper (11 pcs.);
apples, green variety (1.3 kg.);
garlic (2 heads);
onions (8 heads);
unrefined oil (400 ml);
vinegar (50 ml);
granulated sugar (255);
salt (155 gr.);
blue fenugreek (45 gr.).

Cooking:

Immerse the tomatoes in boiling water for five seconds, remove the skin, cut off the stem. Cut into small and neat slices. Drain the juice.

Peel the carrots, grind, add to the tomatoes.

Sweet and bitter pepper to get rid of the stalk and seeds. Twist on medium mode, add to the rest of the vegetables. Stir, drain the juice.

Finely chop the onion. Pour the oil into a saucepan, heat it up, add the onion and sauté it.

Drain the juice from the vegetables, put everything in a saucepan. Add grated garlic, salt, seasoning, vinegar, sugar. Mix everything. Put on a slow fire.

Remove the peel from apples, cut into cubes, add to adjika. Bring to a boil, stirring constantly and turn off the heat. Cool, transfer to a prepared container and roll up. After that, put it in a dark place, carefully wrapping it up for the night.

Real Georgian adjika

If you like spicy dishes, then the recipe for real Georgian adjika is just for you. The recipe is not only easy to prepare and unforgettable in taste, but also healthy. A large amount of vitamin "C" will help the body cope with any viruses throughout the year.

Ingredients of the meal:

hot pepper / burgundy (2.5 kg);
plum, slightly green (8 pcs.);
garlic (5 heads);
hops-suneli (65 gr.);
cilantro greens (210 gr.);
walnuts, peeled (130 gr.);
salt (140 gr.).

Cooking:

Remove the stalk and seeds from the hot pepper. Grind it as finely as possible so that the mass is homogeneous.

Immerse the plum in boiling water, remove the top layer, remove the stone, also scroll and add to the pepper.

Finely grind the garlic, add to adjika.

Crush walnuts in a mortar, add to adjika.

Season, salt, add sugar and cilantro. Mix everything well. Let stand for three hours, then transfer to prepared jars.

The recipe will help you step by step to understand all the intricacies of cooking Georgian adjika. In the video you will see what a rich color a real Georgian adjika has.

Homemade adjika with tomatoes and garlic, without bell pepper

Homemade adjika without bell pepper is an excellent snack for any holiday table, but it can be very spicy. But the benefits from it in the winter will be much greater than from the packaging of antiviral drugs.

Ingredients of the meal:

fleshy tomatoes (3.3 kg.);
hot pepper (10 pieces);
garlic (5 heads);
coriander (50 gr.);
paprika (70 gr.);
hops-suneli (70 gr.);
vinegar (70 ml.);
salt (110 gr.).

Cooking:

Rinse the tomatoes, remove the existing stalk, cut into small cubes, drain the juice.

Remove seeds from peppers, twist, add to tomatoes.

Peel the garlic and grind, add to the future adjika.

Season the resulting mass, salt, add vinegar. Put on a slow fire for 20 minutes, while stirring the workpiece continuously, but not bringing to a boil. Cool, transfer to jars, pre-pasteurized.

Raw adjika for the winter from tomato and garlic without cooking

Adjika without cooking is, of course, a big plus for those who want to get vitamins all year round. But, so that this plus does not turn into a minus, you should carefully prepare vegetables and dishes: rinse them, scald with boiling water both outside and inside.

Ingredients of the meal:

Tomatoes (3.1 kg);
sweet bell pepper / gogoshary (1.1 kg);
hot pepper (10 pods);
cilantro / basil / parsley (all 70 gr.);
garlic (3 heads);
vinegar / grape (200 ml);
salt / coarse grinding (130 gr.).

Cooking:

Rinse the tomatoes, cut out the existing stalk. Cut into small cubes, then crush with a crush.

Peppers, both hot and sweet, clear of seeds, get rid of the stalk.

Grind finely in a meat grinder, lay out to the tomatoes.

Season with the above spices, squeeze out the garlic, stir everything with clean hands, pour in the vinegar, stir with a spoon, salt, mix again and drain the juice.

Roll into a pasteurized container or fall to the table.

Attention! Salt is added last, as it helps to give excess and unnecessary juice to vegetables.

Summary

Adjika is a very healthy dish that will provide the body with vitamins all year round. But, despite this, do not forget that the dish is very spicy. It is advisable to limit its use at one meal. And for people with gastrointestinal problems, such a spicy dish is generally contraindicated.

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.