Traditional Caucasian adjika is a hot, salty seasoning made from red or green hot pepper, the texture is adjika, more like a paste, rather than sauce, but now there are several varieties of hot sauces, united under the name adjika.
The basis of this adjika is tomatoes, and garlic, pepper, and horseradish add spiciness to the dish.
Adjika made from tomatoes, garlic, horseradish and apples without cooking
Prepare raw adjika of moderate spiciness for daily use possible in a few minutes.
Ingredients:
For five to six medium tomatoes you will need:
apples 1 - 2,
garlic - 5 cloves,
grated horseradish 50 g,
salt to taste,
and sugar - 1 tsp.
How to prepare homemade adjika:
Let's prepare tomatoes, apples and spices.
Cut the tops of the washed tomatoes and grate them on a coarse grater. We start rubbing from the top, as a result all the pulp remains in the bowl, and almost all the skin remains in the hand. This is a very convenient method; it does not require the use of a food processor or blender, pre-blanching the tomatoes and removing the skin.
On the same coarse grater, grate the apple along with the skin. If desired, the fruit can be peeled, but it is the apple peel that contains natural antioxidants, such as quercetin and rutin. Apple peel- the richest source of vitamin C and A, and 2/3 dietary fiber apple is concentrated in the peel. Along with the skin, triterpenoids are also removed - substances that play an important role in the prevention of cancer.
Finely chop the peeled garlic cloves with a knife or three on the same grater. Combine all ingredients and add ready-made grated horseradish, sugar, and salt to taste.
Mix well and the adjika is ready. Fresh adjika It was prepared without heat treatment of vegetables and fruits, all useful substances were preserved as much as possible. The dish is quite moderate in spiciness and will be liked by many.
Lovers over acute options adjikas can add half or a third of a pod of chopped hot pepper.
Stored homemade adjika from tomatoes, horseradish, garlic, apples in the refrigerator for up to three days, served with meat, fish, poultry.
We thank Salmina Natalya Alekseevna for the recipe and photo.
For all important questions, please contact us in PM
ADJIKA, 1st recipe
5 kg of tomatoes, 1 kg of sweet pepper, 16 pieces of hot pepper, 300 g of garlic, 0.5 kg of horseradish, 1 cup. salt, 2 cups. vinegar, 2 cups. Sahara.
Grind everything in a meat grinder, including the seeds from the pepper (only the tails are cut off and the inside is not cleaned), add sugar, salt, vinegar, let stand for 50 minutes, pour into bottles. No need to boil. Stores well in bottles without refrigeration.
ADJIKA 2nd recipe
200 g garlic, 4 sticks of horseradish, 2 bunches of parsley, 2 bunches of dill, 10 sweet peppers, 20 hot peppers, 2 kg of tomatoes, 4 tbsp. l. sugar, 4 tbsp. l. salt, 1 cup. vinegar.
Pass through a meat grinder with a fine grid, add salt and sugar. Let it sit in the bowl for 2-3 days, then add vinegar, mix well and put into jars.
ADJIKA 3rd recipe
5 kg of tomatoes, 2 kg of apples, 2 kg of carrots, 2 kg of sweet pepper, 300 g of hot pepper, 300 g of garlic, 1 liter of vegetable oil. oil, 2-3 tbsp. l. salt.
Pass everything through a meat grinder, add salt, butter and cook for 2 hours. Seal in sterilized jars.
ADJIKA, 4th recipe
5 kg of tomatoes, 1 kg of carrots, 1 kg of bell pepper, 5-10 pieces of hot pepper, 0.5 kg of onion, 0.5 l of vegetable oil. oils, 5-7 heads of garlic, salt.
Pass everything through a meat grinder and cook for 2 hours.
ADJIKA, 5th recipe
5 kg of tomatoes, 1 kg of sweet pepper, 0.5 kg of horseradish, 300 g of garlic, 16 pieces of hot pepper, 2 cups. vinegar, 2 cups. sugar, 1 cup. salt.
Do not clean the inside of the pepper, remove only the green tails and leave the seeds. Pass everything through a meat grinder, add vinegar, sugar and salt. Let stand for 50 minutes, then pour into a clean container. No need to cook, store without refrigeration.
ADJIKA, 6th recipe
2.5 kg of tomatoes, 1 kg of apples (Antonovka), 1 kg of carrots, 1 kg of sweet pepper, 1 cup. sugar, 1 cup. rast. oil, 3 pods of hot pepper, 200 g chopped garlic, salt.
Tomatoes, apples, carrots and Bell pepper pass through a meat grinder with a fine grid and boil for 1 hour. After boiling, add sugar, sunflower oil, hot pepper, garlic and salt. Do not boil, just bring to a boil. You can add more or less hot pepper (to taste).
ADJIKA, 7th recipe
5 kg ripe tomatoes, 5-6 heads of garlic, 100 g salt, 1 hot peppers, 6 large horseradish roots, sweet pepper.
Pass everything through a meat grinder, stir and place in containers, store in the refrigerator.
ADJIKA, 8th recipe
1 liter of tomatoes ground in a meat grinder, 1 cup. garlic cloves, 1-2 tbsp. l. salt.
Let the crushed and salted tomatoes and garlic sit for a couple of hours until the salt dissolves, remembering to stir at least a couple of times, and pour into sterilized jars.
ADJIKA, 9th recipe
1 kg of sweet pepper, 250 g of hot pepper, 250 g of garlic, 250 g of dill, 250 g of parsley, 250 g of salt.
Pass all ingredients through a meat grinder. Mix with salt, homemade adjika is ready.
ADJIKA, 10th recipe
1 kg carrots, 1 kg sweet peppers, 1 kg apples (Antonovka), 4 kg tomatoes, 0.5 cup. salt, 2 cups. peeled garlic, 1.5 cups. rast. oil, 2-3 pods of hot pepper.
Grate everything or put it through a meat grinder. Cook for 30-40 minutes. and close them in jars. You can add more or less garlic and hot pepper, depending on your taste.
ADJIKA RED GEORGIAN
1 kg of dry hot red pepper, 50-70 g of coriander seeds, 100 g of suneli hops, a little ground cinnamon, 200 g walnuts, 300-400 g of coarse salt, 300 g of garlic.
Soak the hot red pepper for an 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.
ADJIKA WITH EGGPLANT
Pass all the ingredients through a meat grinder, add oil and place in enamel pan, boil for 40-50 minutes. Add vinegar at the end of cooking. Roll into prepared jars.
1.5 kg of tomatoes, 1 kg of eggplants, 300 g of garlic, 1 kg of sweet pepper, 3 pods of hot pepper, 1 cup. rast. oils, salt, 100 g vinegar.
ADJIKA “NO REST FOR A SINNER”
2 kg of tomatoes, 20 sweet peppers, 10-15 bitter peppers, 400 g of garlic, 3 sticks of horseradish, 2 bunches of parsley, 2 bunches of dill.
Grind everything in a meat grinder, then add 4 tbsp to the resulting mixture. l. salt, 4 tbsp. l. sugar and half a bottle of vinegar. Mix, pack into jars, cover with plastic lids.
ADJIKA IN ARMENIAN
5 kg of ripe tomatoes, 1 kg of garlic, 500 g of hot pepper, salt.
Pass everything through a meat grinder, add salt, and leave in an enamel bowl for 10-15 days so that the adjika ferments, remembering to stir it daily. Should be salted tomato juice, before you add the garlic and pepper, otherwise you won’t feel the taste of salt later.
ADJIKA APPLE
Peel the tomatoes and apples, chop the peppers, divide the garlic into slices, chop finely, mince everything (except the garlic), pour over the plant. oil and simmer over medium heat for about 2 hours. 10-15 minutes before readiness, add garlic, let it boil, pour hot into sterilized jars and seal.
1.5 kg of tomatoes, 0.5 kg of carrots, red sweet bell peppers and apples, 300 g of garlic, 3-4 pods of hot pepper, 0.5 l of vegetable oil. oils
ADJIKA HOMEMADE
To prepare homemade adjika you will need 2.5 kg of tomatoes, 1 kg of carrots, 1 kg of sweet (red) pepper.
Pass everything through a meat grinder. Add 1 stack. rast. butter, 1 cup. sugar., 1/4 cup. salt. Place the mixture in an enamel pan and simmer, stirring, for 1 hour. Remove from heat, cool. Then add 1 cup of garlic, minced, 2 pods of hot pepper.
Pack cold adjika in sterilized jars and seal, or with plastic lids. Homemade adjika is ready!
ADJIKA KIEVIAN STYLE
5 kg of ripe tomatoes, 1 kg of bell pepper, 1 kg of apples (the more sour the better), 1 kg of carrots, 2 tbsp. l. salt, 200 g sugar, 400 g plant. butter, 2 tbsp. l. red hot pepper (you can put 1 tbsp black, 1 tbsp red).
Pass all the vegetables through a meat grinder (it is better to peel the tomatoes first). To make tomatoes peel easily, pour boiling water over them for 5-7 minutes. Season with butter, sugar, salt, spices and simmer for 2-5 hours until the desired consistency. Pour the finished adjika hot into sterilized jars, roll up and wrap.
Ingredients for 2.5 liters:
- Tomatoes – 1.2 kg.
- Sweet red pepper – 0.5 kg (peeled)
- Carrots – 0.5 kg.
- Vegetable oil – 100 ml
- Sugar – 0.5 cups
- Coarse salt – 2 tbsp. (with a small slide)
- Peeled garlic - a little more than half a glass
- Hot red pepper – 1 pod (optional).
Method for preparing adjika with garlic for the winter:
I start preparing adjika by selecting vegetables. They should all be fresh, firm and ripe. I wash all vegetables thoroughly in running water. I clean the pepper from seeds and membranes. I also peel garlic and carrots and rinse them with water after peeling.
The next step is grinding the ingredients. Here you can use a blender or meat grinder. I chop vegetables using an electric meat grinder.
First I pass the tomatoes through it. I pour the tomato paste into a deep pan (preferably enameled), in which I will later cook adjika.
Next I pass the carrots through a meat grinder. And I also send it to the pan.
Then I pass the sweet pepper and garlic through a meat grinder. If you put hot pepper in adjika, you also need to mince it and add it to the total mass.
So, we have all the vegetable mass in the pan in crushed form. Add to the pan vegetable oil, sugar and salt.
I stir and put the pan on the fire. I bring it to a boil and reduce it. Simmer over moderate heat for 1 hour, stirring occasionally.
At this time I prepare the jars and lids. They need to be washed and sterilized.
An hour later, the adjika is ready, and such an aroma fills the house that everyone in the household runs to the kitchen! At this stage, I recommend tasting the adjika, you may want to add salt, etc.
I put the finished hot adjika into jars and roll up (screw) the lids.
I turn the closed jars upside down and wrap them until they cool completely.
Store in a cool, dark place like any other product. Bon appetit!
When the vegetable harvest season arrives, tomatoes are on the list of absolute favorites and options for homemade preparations. You can marinate them whole or in slices, squeeze out the juice, cook lecho or adjika. The latter is a dish of Abkhaz cuisine that has taken root thanks to simple recipe preparation and properties of its constituent products. Are there any recipes for adjika for the winter without cooking that preserve the nutrients?
How to choose tomatoes for preparing adjika for the winter
In the traditional recipe, the base ingredient is red pepper. Previously, it was dried in the open air under the sun, and then ground with spices and herbs. This helped extract the heat from the pepper. essential oils. In modern understanding, adjika is a seasoning where the main component is tomatoes. It is good to harvest tomatoes in dry weather; almost any variety can be harvested, but you will have to work hard, sorting through the fruits and removing the stalk. For harvesting, choose ripe ones, meaty tomatoes, even overripe ones are suitable, but not rotten ones.
Step-by-step recipes for making adjika from tomatoes and garlic without cooking
Hot seasoning with spices in its finished form is a sauce with a consistency similar to mashed potatoes. If you want to prepare seasoning in Georgian style, then you cannot do without adding khmeli-suneli, because in the Caucasus, the taste and spiciness of the sauce are largely determined by the spices used. In these places it is customary to call adjika a seasoning that consists of crushed red pepper and walnuts in the complete absence of tomatoes.
In an adapted version of preparation hot sauce Almost no recipe is complete without red or green tomatoes. Horseradish was another required ingredient. When stocking up for the winter, the spicy seasoning is prepared as with heat treatment, and without cooking. Fresh preparation made from tomatoes with the addition of garlic and horseradish then retains all its nutritional properties, which is especially valuable in the cold season, since the seasoning has a powerful antiviral effect.
No-cooking hot sauce made from tomatoes and garlic is the simplest recipe option that will allow you to enjoy the gifts of summer during the cold months of the year. WITH step by step instructions you will quickly and correctly learn the cooking process. If you are preparing adjika for the first time, it is better to start with traditional recipe. Based on it, it is easier to master the preparation of other variants of hot seasoning, and then experiment by creating your own.
A simple recipe for raw or fresh adjika with spices without cooking
It is imperative to prepare a couple of jars of this seasoning without cooking for the winter. She will complement meat dishes, will support the appetite of lovers of spicy food and protect against colds, thanks to increased metabolism. You don’t even need to preserve it by rolling it into sterile jars; the refrigerator is suitable for storage. To prepare raw adjika without cooking, you will need the following ingredients:
- 1,000 g of ripe tomatoes;
- 100 g each of garlic, horseradish;
- 1 bell pepper, carrots, onions (onion);
- 50 g ginger (root);
- 0.5 teaspoons of pepper (black, red, white);
- 1 bunch of cilantro, parsley;
- 1 tbsp. spoon of sugar, salt;
- half a lemon (juice).
Step by step recipe:
- Scald tomatoes and peppers with boiling water to remove skins.
- Cut the horseradish into thin rings, the garlic into slices, the onion, and herbs into pieces. Combine and add spices.
- Use a blender to puree all ingredients. It will take a few minutes to prepare.
Spicy adjika “Ogonyok” with chili peppers and herbs without vinegar
The benefit of this option for preparing the sauce is the absence of vinegar. To make it spicy, retaining its taste and taste for a long time useful qualities, as required ingredient chili pepper appears. Fans spicy seasonings You can diversify the recipe by adding ground black pepper. To prepare adjika sauce “with a spark” we take the following products:
- 3 kg of ripe tomatoes;
- 400 g pepper (hot chili);
- 1 kg pepper (sweet bell pepper);
- 2 heads of garlic;
- 6 tablespoons (tablespoons) of salt.
Preparation:
- Wash the vegetables, peel them, cut them so that it is convenient to grind them through a meat grinder or blend them in a blender to a puree consistency.
- Salt the resulting seasoning and store it in the refrigerator.
Quick recipe with apples and bell peppers through a meat grinder
With the advent of such kitchen assistants as a meat grinder, blender, and food processor, the process of preparing vegetables for the winter has become much faster and easier. Grind a large number of vegetables until homogeneous mass, especially if the recipe calls for them different types, it turns out without special troubles. The mild adjika sauce is unexpected; apple fruits add their piquancy. Quick recipe with apples provides the following ingredients:
- 3.5 kg of red tomatoes;
- 1 kg each of peppers (sweet), apples, carrots;
- 150 g oil (vegetable);
- 5-6 cloves of garlic;
- 3 onions (onions);
- 10 tables aspirin.
Cooking process:
- Peel vegetables and apples, remove seeds from peppers. Chop everything so that it is convenient to place in a meat grinder. Grind until puree.
- Ready mild adjika add salt, squeeze the garlic, add crushed aspirin tablets.
Spicy homemade adjika with eggplants and carrots without pepper
Homemade preparations with spicy taste They also make it without pepper. Eggplants will be the main ingredient, and the seasoning is rolled up for the winter, either under a tight lid or a nylon one. The vegetable dish for this recipe is different unusual taste, therefore it easily replaces a side dish for meat, or it is eaten just like that, to awaken the appetite. To prepare a savory homemade version, you will need:
- 500 g tomato;
- 3 kg eggplant;
- 800 – 1000 g carrots;
- 0.5 kg of onion (onion);
- 6-8 cloves of garlic;
- 200 ml vinegar;
- 500 g parsley (root, greens).
Cooking process:
- Eggplants must be fried in oil, after soaking in salted water for about 15 minutes.
- Wash the remaining vegetables and finely cut into cubes. Stir, adding herbs, spices, and salt to taste.
- Pour into a glass table vinegar, let it brew for a couple of days. Then roll up the jars and store them in a cool place.
Adjika with horseradish and green tomatoes
In the usual view of spicy dish, the recipe for its creation requires the presence of horseradish. This seasoning is used more often than coriander or cinnamon, but diversify taste qualities It comes from the tomatoes themselves. If traditionally ripe red fruits are chosen for this, then replacing them with green ones helps to diversify the collection of homemade preparations. An easy recipe adjika, which ideally complements meat or main courses, prepared from the following ingredients:
- 5 kg green tomatoes;
- 6 pcs. pepper (chili);
- 200 g garlic;
- 1 tbsp. oil (vegetable);
- 200 g horseradish;
- 180 g salt.
Cooking process:
- Chop tomatoes, peppers, garlic, horseradish very finely or pass through a meat grinder.
- Using a wooden spoon in a container of suitable size, mix the ingredients, add salt, pour in vegetable oil and place in jars.
- Adjika from green tomatoes is stored in a cool place under a nylon lid.
Video recipes: adjika made from tomatoes and garlic without cooking
Cook with video recipes delicious seasoning It's much easier without cooking. Recommendations regarding the choice of vegetables, correct proportions, some cooking secrets when there is no need to use sugar - all this is collected in the videos below. Various recipes famous seasoning in a spicy, piquant, raw version will help you make adjika, which will last until the next harvest. Although such home preparation often eaten before spring.
Classical in Georgian
Adjika with red pepper, just lick your fingers
Recipe for making delicious adjika sauce with a mixer
So, Her Majesty is Adjika. The fiery lady comes from mountainous Abkhazia. In its homeland they call it “Abkhazian butter”... But it’s just butter with teeth.
Adjika from tomatoes and garlic for the winter - general principles of preparation
This seasoning should contain ingredients from the traditional recipe, namely: hot pepper, garlic, salt.
If you want to stop there, then take all these ingredients, grind them by hand on a flat stone (and you definitely have one), and you will have “happiness with a spark” - a recipe for ancient adjika.
Adjika from tomatoes and garlic for the winter is prepared both raw and by cooking. Here the choice is yours. There are advantages in any option. There is more in raw adjika useful substances, boiled - lasts longer.
To make adjika more flavorful, don’t be afraid to include your culinary fantasy and feel free to experiment - add spices. Offhand, here’s a mixture: cilantro, coriander, dill seeds, hops – suneli.
Since we will be preparing adjika from tomatoes and garlic for the winter, we should pay special attention to the choice of tomatoes. They should be meatier, riper, even overripe ones will do.
This is more of a safety measure - prepare this dish with rubber gloves. Out of harm's way. You know what kind of hot pepper he is, a guy with character.
Adjika jars must be well sterilized. It is better and more convenient to take half a liter capacity.
Raw adjika from tomatoes and garlic for the winter
This is the simplest adjika recipe from which you can start “dancing.” It does not require a lot of time and skills. All you need is necessary ingredients, prepared container and 20 minutes of your time.
Ingredients:
Tomatoes – 3 kg
Garlic – 0.5 kg
Sweet pepper – 1 kg
Hot pepper – 150 gr
Salt – 0.5 tbsp
Sugar – 3 tbsp.
Preparation:
1. Peel the tomatoes and peppers. Remove the insides of the sweet pepper. Peel the garlic.
2. Rinse all ingredients.
3. Using a meat grinder, grind the tomatoes, garlic, and 2 types of peppers.
4. Mix the mixture thoroughly.
5. Add salt and sugar. Stir again.
6. Leave ready-made composition for the night.
7. The next day, drain the released liquid and put the adjika into jars, roll up or close nylon covers.
That's all. Store in the refrigerator or cellar. Learn how to make this adjika - you will be able to handle any variety of it.
"Stray" adjika
Another recipe for raw adjika. Agree that the name itself conveys some kind of ease and frivolity. Once you learn how to cook it, you will understand where such an easy “name” comes from. This recipe is actually a slightly modified version of the first one.
Ingredients:
Tomatoes – 1 kg
Garlic – 0.5 kg
Sweet pepper - 0.3 kg
Hot pepper – 150 gr
Salt – 1 tbsp.
Preparation:
1. Remove the stems of tomatoes and peppers. Remove the seeds from the sweet pepper. Peel the garlic.
2. Rinse the ingredients under running water.
3. Pass all the products one by one through a meat grinder or use a blender.
4. Stir the resulting mixture.
5. Add salt to the mixture and mix again.
6. Leave the preparation for 3 – 4 days in a secluded place in the kitchen. During this time, stir the composition up to four times a day. The mixture should ferment. When you see that gases have stopped being released, congratulate yourself on your next achievement - the “stray adjika” is ready.
7. Place in sterilized jars and roll up.
When you suddenly feel that life is boring and monotonous, open a jar of “stray” and hit the road.
Adjika "Thistle"
Here's another variation on how to prepare raw adjika of tomatoes and garlic for the winter. Besides the name, this adjika has a couple more highlights. Firstly, it has more interesting taste at the expense of horseradish. Secondly, it resists some harmful viruses. And, attention, women, thirdly, increases male strength. Don't miss the chance to put this potion under your betrothed's arm when he next devours it at dinner chicken legs.
Ingredients:
Tomatoes – 1 kg
Garlic - 3 medium sized heads
Horseradish – 3 roots
Bell pepper – 1 kg
Red pepper, hot – 3 pcs.
Salt - to taste
Preparation:
1. Remove the stems from tomatoes and peppers. Remove the seeds from the sweet pepper. Peel the garlic.
2. Rinse all foods thoroughly.
4. Mix the resulting puree thoroughly.
5. Add salt to taste. In this recipe, by the way, you can give up principle No. 1 and not add salt.
6. The last step is to place the resulting composition into well-sterilized compact jars.
Advice: dear women, since this adjika has a twist, use some unusual container. For example, roll up in pink or unusual shape. Add romance to everyday life.
"Women's" adjika
Delicate taste spicy shade femininity – it’s all about “female” adjika. The composition already includes a more diverse set of products. It will be more interesting to cook. Of course, cooking will take about 1.5 hours. But this is “female” adjika and that says it all.
Ingredients:
Tomatoes – 2.5 kg (can be replaced with 2 liters of tomato paste)
Garlic – 200 gr
Bell pepper- 3 pcs
Bell pepper – 1 kg
Carrots – 1 kg
Sweet apples – 1 kg
Coarse salt– ¼ tbsp
Sugar – 150 gr
Sunflower oil – 150 g
Vinegar 9% – 150 ml
Preparation:
1. Peel tomatoes, apples, and peppers. Remove the seeds from the bell pepper. Peel the apples and remove seeds. Peel the garlic.
2. Rinse the prepared ingredients well.
3. Pass everything through a meat grinder. Moreover, do this as many times as possible, on average 3 times will be enough.
4. Place on the fire, bring to a boil, reduce the heat and cook for 60 minutes. Remember to stir the mixture occasionally to avoid burning.
5. A couple of minutes before the end of cooking, combine the mixture with pre-ground garlic, salt, sugar, vinegar and sunflower oil.
6. Stir the mixture and bring to a boil. As soon as it boils, turn it off.
7. Pour the adjika into jars, roll it up and store it in the cellar during the winter.
Adjika "Cossack joy"
We present to your attention a recipe practically traditional adjika, which is characterized by increased sharpness and pungency. This mixture, unlike the previous one, is unlikely to be eaten with just a spoon. Important! There's a lot of pepper. Use gloves and a mask.
Ingredients:
Tomatoes – 1 kg
Garlic – 3 medium sized heads
Hot red pepper – 1 kg
Salt - to taste
Preparation:
1. Remove the stems from tomatoes and peppers. You can remove the seeds from the pepper, or you can leave them. If you leave it, it will be even more burning. Peel the garlic.
2. Rinse ingredients.
3. Grind the garlic through a garlic press.
5. Place the resulting tomato on the fire and bring to a boil and reduce the heat.
6. As soon as the tomatoes begin to boil, add salt to taste. Stir.
7. Then add pepper and garlic. Let simmer for a couple more minutes, up to 10 maximum.
8. Pour the resulting potion into jars, roll it up, and wrap it for a couple of hours until it cools. Keep refrigerated.
As already mentioned, this adjika itself is too hot. Add it to sauces and gravies for main dishes. This seasoning is guaranteed to enrich the taste of any of your culinary masterpiece.
Adjika "Volzhskaya"
Another recipe for cold adjika, i.e. raw. The taste is very sharp, and very aromatic. In a word - a worthwhile thing. Go for it, and you won't regret it. You are unlikely to find a more stunning adjika made from tomatoes and garlic for the winter.
Ingredients:
Tomatoes – 0.5 kg
Garlic – 0.5 kg
Capsicum – 3 kg
Sweet pepper – 0.5 kg
Salt – 2 tbsp.
Mustard beans – 1 pack
Vinegar essence– 1 tbsp.
Khmeli – suneli – 1 pack
Parsley – 1 bunch
Preparation:
Attention! Before you begin, put on gloves.
1. Traditional. Peel the tomatoes from the stalks, sweet peppers and capsicums from the seeds. Separate the garlic from the peel.
2. Rinse everything thoroughly under running water, including the greens.
3. Cut tomatoes and bell peppers into medium pieces.
4. Start grinding the resulting ingredients in a blender or meat grinder. To get the desired consistency, do it mixed, that is, a little tomato, then a couple of pieces of sweet pepper, then a few cloves of garlic. And so on in a circle. The principle is clear to you.
5. When everything is chopped, mix thoroughly ready mixture.
7. Place the resulting composition in sterilized jars and put the sleeping “bombs” in a cool place for storage.
And just imagine: winter, snow, biting frost, and a jar of Volzhskaya looks at you with a sweet look from the table. She will warm you up, rest assured.
Adjika "Original"
Towards the end we present to your attention a bonus - adjika for gentlemen. We will tell you in a whisper and in confidence that the true name of this adjika is not at all gentlemanly - “Hrenovina”.
Ingredients:
Tomatoes – 2 large, fleshy ones
Garlic – 1 medium sized head
Pepper - chili - 2 pcs.
Bell pepper – 1 kg
Horseradish - 20 g
Salt – 2 tsp.
Sugar – 1 tbsp.
Cumin and hops – suneli – 1 tsp each.
Coriander – 2 tsp.
Paprika – 1 tbsp.
Cilantro – 1 bunch
Walnuts(the same one secret ingredient) – 130 gr.
Preparation:
1. Peel sweet peppers from seeds, tomatoes from stalks, and garlic from peels.
2. Rinse all ingredients.
3. Chop the pepper sweet pieces medium size, tomatoes in random pieces, and peppers in chili rings. Combine everything in a separate bowl.
4. Now the nuts. Fry them in a frying pan, stirring so as not to burn. Then cool and peel. Mash a little and add to the bowl with the tomatoes and peppers.
5. Then start seasoning. Pour coriander, cumin, paprika, hops - suneli into a dry frying pan and fry for 2 minutes. After that, grind the spices. You can use a mortar, or you can use a coffee grinder. Received spicy composition pour into a bowl with chopped vegetables.
6. The next step is to grind all the ingredients until small pieces. It is better to use a large meat grinder or blender. The consistency of puree is not appropriate here.
7. Place the resulting mass on low heat, after adding a little vegetable oil to the pan. Also add salt, sugar and finely chopped cilantro.
8. Simmer the adjika under a closed lid over very low heat for 30 minutes.
9. Rub garlic and horseradish onto fine grater.
10. At the end of cooking, about 5 minutes, add garlic and horseradish to the adjika. Stir the mixture.
11. Place the hot mixture into prepared jars and roll up half a turn. After this, sterilize them again by immersing them in a container of boiling water. The sterilization time will depend on the volume of the jar - but we use 0.5 liter jars. Therefore, we boil them for 15 minutes.
So, with a little sweat and torment, you will prepare a “treasure” that will have no equal in your festive table. And since this is a winter preparation, it will also be made for New Year’s.
Adjika from tomatoes and garlic for the winter - tricks and useful tips
If you think that the amount of red pepper in the recipe does not in any way match your ideas of “great”, move away from the original. Add more or less peppercorns. Don't be afraid to experiment.
If your goal when preparing adjika is to achieve the richest red color possible, add more red pepper. It is he, and not tomatoes, that gives adjika such a passionate color.
If you want to play with colors, add green hot pepper to adjika instead of red hot pepper. The result will be a less nuclear taste, but a more interesting color.
Avoid boiling or overboiling adjika for too long. Everything is good in moderation. As soon as it boils, reduce the heat to low. So it remains in the seasoning more benefit.
Do not use an enamel pan for cooking. Otherwise, you are guaranteed to burn, no matter how often you stir the composition. Ideally, use a stainless steel saucepan.
Hot peppers are very insidious. A weak woman will have difficulty coping with him. Therefore, entrust the cleaning of the pods to your hero - your beloved man. For one thing, you will admire each other once again.
Adjika adjika discord. If you or your family have problems with gastrointestinal tract, be careful when preparing this seasoning. Make it as gentle as possible. Taste is taste, but health comes first.
Adjika from tomatoes with garlic and pepper: how to cook?
Adjika with tomatoes, sweet peppers and garlic
This recipe is universal, but there is also a classic one. The prepared seasoning will be moderately spicy. However, it has a twist - garlic.
Ingredients needed for cooking:
- 3 kg tomatoes
- 1 kg sweet (bell) pepper
- 500 g garlic
- 150 g hot pepper
- 0.5 cups salt
- 3 tablespoon sugar
First, remove the core from the bell pepper. Next, cut the tails off the tomatoes and peel the garlic. Then wash all the vegetables.
The red color of adjika comes from hot peppers, not tomatoes, as many believe. Hot pepper is its main component. But you need to add it gradually so as not to overdo it.
Homemade adjika from tomatoes without cooking
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Grind sweet and hot peppers, garlic and tomatoes in a meat grinder. Then add salt and sugar. Place the resulting mixture in the refrigerator overnight. After time has passed, drain off excess liquid. Then put the tomato adjika into pre-sterilized jars and put it back in the refrigerator for storage.
Juicy adjika with horseradish
Required ingredients:
- 2 kg red tomatoes
- 1 kg sweet pepper
- 300 g garlic
- 300 g hot pepper
- 300 g horseradish (1 fresh root)
- 1 glass of salt
- 1 cup vinegar (9%)
Wash the tomatoes and peppers, remove seeds and stalks. Also peel the garlic and horseradish.
Some believe that the birthplace of adjika is Georgia or Armenia. But this is not true at all. We need to say “thank you” to Abkhazia for this delicious seasoning. Translated from Abkhazian “adzhika” is pepper salt.
Autumn recipes: 5 types of adjika
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Pass tomatoes, sweet and bitter peppers through a meat grinder. Chop the garlic and horseradish as well. Next add salt and vinegar. Mix everything thoroughly and drain off excess liquid. Then put the resulting mixture into jars and close with regular nylon lids. Store adjika in the refrigerator on the bottom shelf. This amount of ingredients yields approximately 3 liters of adjika.
Adjika from tomato and garlic for the winter with cooking
Some housewives love adjika with the addition of zucchini. Why not? Prepare this appetizer and surprise your household.
Required Products:
- 2 kg peeled zucchini
- 400 g tomato paste
- 230 ml vegetable oil
- 1 cup of sugar
- 0.5 cups table vinegar
- 10 cloves of garlic
- 2 tablespoons salt
- hot pepper and salt - to taste
Peel the zucchini, cut into cubes and pass through a meat grinder. Then mince the hot peppers, herbs and garlic into a separate bowl. Add to the ground zucchini tomato paste, vegetable oil, sugar, salt - mix everything thoroughly. Then put on fire and cook for 25 minutes from the moment of boiling, remembering to stir periodically so that the adjika does not burn. About five minutes before the end of cooking, add garlic, hot pepper, herbs and vinegar.
Real adjika is made from hot red pepper and garlic. These are the basic components. They are thoroughly mixed with the addition of various spices into a homogeneous mass.
Place the resulting adjika into dry jars, close the lids, wrap them up and place them upside down to cool. This adjika will be safely stored until spring. Unless, of course, they eat her first.
Homemade adjika with tomatoes and garlic
Adjika prepared according to this recipe is not particularly spicy, and the apples give it a unique pleasant taste. But at the same time, it is not sweet, so it is perfect as a sauce for any side dish or meat.
List of required products:
- 2.5 kg tomatoes
- 1 kg apples of any variety
- 1 kg carrots
- 1 kg bell pepper
- 100 g hot pepper (this is about three medium pods)
- 150 ml vinegar
- 150 g sugar
- 1 cup sunflower oil
- 200 g garlic
- 50 g salt
IN this recipe adzhiki main ingredient- tomatoes. They form the flavor of the seasoning. Therefore, tomatoes should not be limp or green. However, slightly damaged ones will also work. After all, the tomatoes will still be crushed, so appearance adjiki will not spoil.
Wash the tomatoes and cut out the stems. Then cut small fruits into two halves, and large ones into four. Peel and core the apples. Wash and peel the carrots. Separate sweet and bitter peppers from the seeds. Then pass all the vegetables through a meat grinder.
Transfer the resulting mass into a cauldron (or a deep saucepan with a thick bottom), mix thoroughly with a wooden spoon and put on fire. Cook the adjika for an hour, remembering to stir constantly. 7-10 minutes before the end of cooking, add vinegar, sugar, salt, oil and garlic (pre-chopped). Stir again, boil and place in jars.
It is better to spread adjika at 0.5 liter jars. This volume is the most convenient. During a family dinner, the whole jar will be sold out
Winter preparations: 10 unusual recipes. Spicy and delicious!
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Then wrap the jars of adjika in a blanket, turn them upside down and leave until completely cool.
Spicy adjika or classic for real men
To warm up the fire of your man’s love, you need to treat him to spicy tomato adjika. Even the “coldest” chosen one will be passionately inflamed by such a pepper.
Products necessary for preparing “male” adjika:
- 1 kg tomatoes
- 800 g red sweet pepper
- 200 g hot pepper; - 500 g garlic
- 3/4 cup salt, grind No. 0
- 0.5 cups of the following mixture: coriander, suneli hops, dill seeds
- latex gloves
Rubber gloves are not included on the list by mistake. If you handle the “dangerous” hot mixture carelessly, you can seriously burn your hands. Don’t worry, nothing bad will happen to your stomachs. Unless, of course, you eat this adjika with spoons.
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