In every kitchen you can find a whole group of savory appetizers that complement the main courses with their taste and aroma. Many of them are prepared from vegetables, herbs and hot spices. One of these popular snacks is adjika made from tomatoes and garlic. It turns out juicy and aromatic. It is for this reason that housewives love and prepare it.
There are several options for preparing this delicious snack and each is good in its own way.
Before preparing adjika, you need to choose a recipe in advance and prepare the ingredients.
For harvesting, both large, fleshy varieties of tomatoes and cherry tomatoes are taken. Vegetables are thoroughly washed.
The skin is removed from the fruit (in almost all recipes). To do this, cut the tomatoes crosswise and place them in boiling water for 3 minutes. Then they are removed with a slotted spoon and placed under running cold water. After this procedure, the skin easily comes away from the pulp. The stems of peeled tomatoes are removed. The fruits are cut into slices.
The garlic is peeled and washed in cold water. Horseradish or carrots (depending on the ingredients used) are peeled and washed under running water.
Sweet and hot peppers are cleaned of stalks, internal partitions and seeds. Chili peppers should only be cleaned with rubber gloves to avoid skin burns!
Cores are removed from apples. The fruits are cut into slices.
Step-by-step recipes for classic adjika without cooking
The main components of adjika are red tomatoes and garlic. The first gives the workpiece a characteristic color and consistency, the second adds piquancy to it. Other ingredients are added to add spice, enhance flavor and aroma. The most common ingredients added to adjika recipes are horseradish, hot or sweet peppers and carrots.
Recipe options: There are various recipe options for adjika made from tomatoes and garlic without cooking.
Ingredients for 3.5 liters of finished product:
- 2.5 kilograms of tomatoes;
- 150 grams of garlic;
- 250 grams of horseradish;
- 1 kilogram of red sweet pepper;
- 60 grams of salt;
- 60 grams of sugar.
Preparation:
Tomatoes with pepper and garlic are passed through a meat grinder. Horseradish root with a small amount of tomatoes is crushed with a blender in a bowl with knives.
The ingredients are mixed in a saucepan and salted. Sugar is added. For a saltier or sweeter taste, sugar and salt can be added to taste.
At this time, the jars are washed with soda or detergent and sterilized in the microwave or over steam.
When using a microwave, pour a little hot water into the jars. The container is placed in the microwave and warmed up for 3 minutes. Then the water is drained and the jars are turned over to drain the moisture.
The steamed jars are sterilized for 10-15 minutes. To do this, they are placed in a colander over a pan of boiling water.
The finished adjika is poured into sterilized jars and covered with boiled plastic lids. This preparation is stored in the refrigerator for about six months.
Ingredients:
- 3 kilograms of tomatoes;
- 200 grams of horseradish roots;
- 6 heads of garlic;
- 8 pods of hot pepper;
- 6 tablespoons salt.
Preparation:
The tomatoes, along with the skin, are passed through a meat grinder. Pepper with grains and garlic and pepper are sent next. Horseradish is grated on a fine grater. All ingredients are combined together, salted and mixed well.
The finished adjika is placed in clean, sterile jars and closed with plastic lids. After which the adjika goes into the refrigerator.
Ingredients for 4 liters:
- 3 kilograms of tomatoes;
- 1.2 kilograms of sweet pepper;
- 150 grams of garlic;
- 100 grams of hot capsicum;
- 150 milliliters of 9% vinegar;
- 40 grams of salt.
Preparation:
The prepared ingredients are crushed with a blender or passed through a meat grinder. The vegetable mixture is placed in a saucepan. Salt and vinegar are added. The ingredients are mixed and left to infuse for 1 hour.
Jars are sterilized over steam or in the microwave. The lids for closing the jars are scalded with boiling water.
After an hour, the infused adjika is distributed into jars, closed with plastic lids and sent to the refrigerator. This snack cannot be stored outside the refrigerator!
Adjika classic with cooking
Ingredients:
- 5 kilograms of tomatoes;
- 1 kilogram of sweet pepper;
- 1 kilogram of carrots;
- 0.2 kilograms of garlic;
- 100 grams of salt;
- 300 grams of sugar;
- 100 milliliters of 9% vinegar;
- 20 black peppercorns;
- 20 white peppercorns;
- 10 peas of allspice;
- 1 tablespoon ground coriander;
- 1 tablespoon ground ginger;
- 4 bay leaves;
- 2 tablespoons of dry mint;
- 3 tablespoons of dry dill.
Preparation:
The tomatoes are put through a juicer. The resulting juice is poured into a saucepan and placed on low heat. After boiling, it boils for 30 minutes. Garlic, pepper and carrots are passed through a meat grinder.
All seasonings are folded into two-layer gauze and tied with thread in the form of a bag. The long edges of the gauze and thread are cut off.
Twisted vegetables are placed in the boiled juice and mixed. A bag of seasonings is lowered into the adjika.
The mixture with seasonings is simmered over low heat for 1.5 hours. Adjika is stirred periodically. When the vegetables are cooked, the bag of spices is pulled out and pressed into the pan.
Then sugar and salt are poured in. Everything is cooked for another 10 minutes. When the sugar and salt dissolve, you need to taste the adjika; if there is not enough salt or sugar, you can add them to taste. Vinegar is added 5 minutes before the appetizer is ready.
Hot adjika is poured into sterile jars and rolled up, turned over, wrapped and left to cool.
Ingredients:
- 2 kilograms of tomatoes;
- 8 cloves of garlic;
- 0.5 kilograms of sour apples;
- 2 onions;
- 2 carrots;
- 3 sweet peppers;
- 50 milliliters of 9% vinegar;
- 60 grams of honey;
- 100 grams of olive oil;
- 60 grams of salt;
- 1/4 teaspoon ground red pepper;
- 10-15 black peppercorns;
- 5-7 bay leaves.
Preparation:
Prepared tomatoes, onions and carrots are crushed in a blender. Sweet peppers, apples and garlic are crushed separately.
The ingredients go into the pan and mix well. Bring the mixture to a boil over low heat and cook for 1 hour. Then add peppercorns, red pepper, bay leaf and salt. The mixture is simmered for another 20 minutes.
Then add olive oil with vinegar and honey. Everything is mixed and simmered on the stove for another 20 minutes. If the boiled adjika is not homogeneous, it can additionally be crushed with an immersion blender.
In parallel with cooking, the cans are sterilized. Clean jars are placed in the oven for 10-15 minutes at 100 degrees. The lids are doused with boiling water.
Boiling adjika is distributed into jars, sealed, and wrapped in heat until it cools. The finished adjika is stored in a cool place.
Adjika for the winter - a simple and healthy recipe: video
Ingredients:
- 2 kilograms of tomatoes;
- 0.5 kilograms of hot red pepper;
- 0.2 kilograms of garlic;
- 0.3 kilograms of cilantro or parsley with dill;
- 1 tablespoon of khneli-suneli;
- 150 milliliters of vegetable oil;
- 100 milliliters of 9% vinegar.
Preparation:
Prepared tomatoes, hot peppers and garlic are ground in a blender bowl. The finished puree is placed in a bowl. Cilantro (parsley) is chopped very finely and added to the main mass. Everything is mixed and salted.
The mixture is placed on low heat and brought to a boil. Adjika is boiled under the lid for half an hour. Then vegetable oil with vinegar and suneli hops are added to it. Stirring, adjika cooks for another half hour until thickened.
The finished snack is placed in sterile jars and rolled up. The jars are wrapped upside down and left in this form until they cool completely.
Ingredients for 2 liters of snack:
- 2 kilograms of tomatoes;
- 0.8 kilograms of carrots;
- 1 kilogram of sweet pepper;
- 1 green apple;
- 1 onion;
- 3 pods of hot pepper;
- 1 head of garlic;
- 40 grams of salt.
Preparation:
All prepared vegetables are passed through a meat grinder. The mixture is poured into a saucepan or cauldron and placed over medium heat. The mass is stirred periodically. After boiling, the fire is reduced to a minimum. Adjika is boiled for 40-60 minutes. Salt is added at the end.
When preparing adjika, clean jars are sterilized in the oven or microwave.
The finished adjika is placed in jars, rolled up and left to cool upside down under a blanket.
Adjika for the winter with apples and carrots: video
Ingredients for 6 liters of preparation:
- 3 kilograms of tomatoes;
- 0.2 kilograms of garlic;
- 1 kilogram of carrots;
- 1 kilogram of sweet pepper;
- 1 kilogram of apples;
- 3 chili peppers;
- 150 milliliters of 9% vinegar;
- 150 grams of sugar;
- 130 grams of salt;
- 200 milliliters of vegetable oil.
Preparation:
Pre-peeled and chopped vegetables (except garlic) are passed through a meat grinder. Garlic is crushed separately.
The mixture is poured into a saucepan or cauldron and brought to a boil over medium heat, stirring occasionally. When adjika boils, reduce the heat to a minimum. The mixture is cooked under the lid for another 1 hour.
5 minutes before readiness, add garlic, vinegar with oil, sugar and salt. Everything is mixed and cooked.
Then it is poured into sterilized jars. The jars are closed with lids and left to cool upside down under a blanket.
Adjika with apples for the winter: video
Ingredients:
- 2 kilograms of tomatoes;
- 0.5 kilograms of garlic;
- 130 milliliters of vegetable oil;;
- 0.3 kilograms of hot capsicum;
- 3 kilograms of sweet pepper;
- 40 grams of sugar;
- 40 grams of salt;
- 40 milliliters of 9% vinegar;
- 2 aspirin tablets.
Preparation:
The prepared ingredients are passed through a meat grinder or crushed with a blender. The crushed mass is poured into an enamel pan. Then vinegar is added with oil, salt and sugar. Aspirin is crushed and poured into adjika.
The ingredients are mixed. Cover the pan with adjika with a lid or gauze and leave for a day.
At this time, clean jars are sterilized over steam or in the oven for 10 minutes. Polyethylene lids are scalded with boiling water.
Adjika is poured into prepared jars and closed with lids. The finished snack is stored in the refrigerator.
Ingredients:
- 2 kilograms of tomatoes;
- 5 heads of garlic;
- 2 kilograms of hot pepper;
- 40 grams of salt.
Preparation:
Tomatoes and peppers are passed through a meat grinder. Garlic is crushed using a blender or meat grinder.
Place the pan with tomato-pepper puree on the fire and bring to a boil. Garlic and salt are added. Adjika is cooked for 8 minutes, placed in sterilized jars and sealed tightly.
The jars are turned over, wrapped and left to cool. Spicy seasoning should be stored in a cool place, such as a cellar or balcony.
Very spicy adjika for the winter: video
Adjika is one of the most popular snacks. It perfectly complements meat, fish, and pasta. Having tried one of the above recipes, any housewife will be happy to prepare this delicious snack for the winter.
Adjika is a national dish of Abkhazian and Georgian cuisines. It is a paste-like spicy seasoning that can be used as a sauce for meat, poultry, fish, and vegetables. Typically, tomatoes are used for adjika in combination with hot peppers or horseradish. We will tell you how to prepare aromatic and spicy adjika from tomatoes.
Adjika is a spicy, vigorous sauce - an excellent addition to meat and vegetable dishes, which is so highly valued by our men. This vegetable masterpiece, like no other, has been loved and popular for many decades, and is only gaining more and more new ones.
Boiled tomato adjika
Ingredients:
- 3 kg tomatoes,
- 2 tbsp. spoons of sugar,
- 1 glass of vegetable oil,
- 1-2 heads of garlic,
- 0.5 kg of onion,
- 1 kg red or yellow bell pepper,
- 0.5 kg carrots,
- 4-5 pcs. hot pepper,
- 2/3 cup wine vinegar,
- 2 tbsp. spoons of salt.
Cooking method:
- Pass tomatoes, bell and hot peppers, onions and carrots through a meat grinder.
- Wash and peel the vegetables.
- Peel bell peppers from seeds, and remove only the tails from hot peppers and leave the seeds - they give additional aroma and spiciness.
- Place the vegetables in a thick-walled cauldron, add vegetable oil, stir and cook for 1.5 hours from the moment of boiling over low heat.
- Stir the tomato adjika periodically during cooking to prevent it from burning.
- Pass the garlic through a meat grinder.
- Add garlic, salt, sugar and vinegar to the adjika, stir and cook for another 10 minutes. If you add garlic at the beginning of cooking, its aroma will fade and you will not get the desired taste.
- Place the boiled adjika from tomatoes into prepared jars, close with nylon lids or roll up if you are going to leave it until winter.
- Boiled tomato adjika keeps well in the refrigerator.
Ingredients:
- Tomatoes - 1.5 kg;
- Bell peppers - 1.5 kg;
- Chili pepper - 500 gr.;
- Garlic - 400 gr.;
- Salt - 2 tbsp. l.
Cooking method:
- From the following steps you can learn the cooking method. Tomatoes and sweet peppers are washed and seeded. In tomatoes, the place of the stalk is cut out.
- Then peel the hot pepper and garlic. Grind the vegetables in a meat grinder, then add salt and mix.
- Place the resulting mass in a jar and put it in the refrigerator to stand there for a day. After this time, you can open and enjoy your work.
Spicy adjika from tomato
Ingredients:
- Tomatoes - 1.5 kg;
- Apples with sourness - 900 gr.;
- Carrots - 400 gr;
- Sweet pepper - 400 gr;
- Garlic - 250 gr;
- Hot pepper - 7 pods;
- Olive oil - 75 gr;
- Table vinegar 9% - 75 g;
Cooking method:
- Wash apples and vegetables, remove seeds and remove stems. The top layer of carrots is peeled.
- Peel the garlic. Vegetables and fruits are crushed using a meat grinder, without garlic.
- Add olive oil, sugar and salt to the resulting mass and cook for 2 hours. Before the end of cooking, add vinegar and chopped garlic.
- The prepared adjika is placed in jars, previously pasteurized and sealed with lids.
Adjika in Russian "Ogonyok"
Ingredients:
- Tomatoes - 1 kg
- Sweet bell pepper (preferably red) - 1 kg
- 0.5 kg garlic
- 1 pack of chili peppers (20 g)
- 3 tbsp. salt
- Dried parsley root - 100 gr
Cooking method:
- First, garlic, tomatoes, and bell peppers must be ground in a meat grinder.
- Then you need to add chili pepper, salt and chopped parsley root, mix and leave for a day, stirring constantly.
- Place in dry, sterile, chilled glass jars and store in the refrigerator indefinitely.
Adjika from tomatoes in a slow cooker
Ingredients:
- Red bell pepper 2 kg
- Tomato 800 g
- Chili pepper 2 pcs.
- Garlic 6-7 cloves
- Garlic 6-7 pcs.
- Salt 2 tbsp.
- Sugar 3 tbsp.
- Vinegar 9%
Cooking method:
- Wash the sweet bell peppers thoroughly, remove the seeds and white veins. It is better to take red, orange or yellow pepper. Of course, this will not affect the taste, but adjika will look more aesthetically pleasing. Cut the pepper into arbitrary pieces.
- We wash the tomatoes. We try to use dense, fleshy tomatoes, otherwise the finished adjika may turn out too watery.
- Blanch large and ripe tomatoes. To do this, you need to make several shallow cuts on them with a knife or pierce them with a fork. Place them in boiling water for 30 seconds and then cool quickly. The skin will come off easily on its own.
- Remove the hard stem from the peeled tomatoes and cut them into pieces.
- Grind the prepared vegetables using a blender or meat grinder. At this stage we can achieve either a puree consistency or leave small chunks for texture. It depends entirely on personal preference.
- Add salt, sugar, ground pepper and vegetable oil to the vegetables.
- Transfer the mixture to the slow cooker, close the lid and turn on the simmer mode for 1 hour.
- While there is time, let's sterilize the jars. Here you can cheat and put them in a preheated oven or microwave for 10 minutes. In the latter case, pour a little water into the jars to prevent them from bursting. But you can use the traditional method and heat them in a water bath until condensation forms.
- Let the jars cool and dry on a clean towel. And don’t forget about sterilizing the lids.
- Peel the garlic. Young garlic is not only more aromatic, but also sharper than mature garlic, so we rely on your taste.
- We also rinse the hot peppers. We remember that the severity depends not only on the type of vegetable, but also on whether we leave or remove the seeds. Everything here is very individual, so we adjust the sharpness ourselves.
- Using a sharp knife, chop the garlic and pepper. If we make a large amount of adjika, you can use a blender.
- When the mixture from the multicooker has sufficiently simmered, add hot pepper, garlic and vinegar to it.
- Once again we turn on the extinguishing mode, but now for only 20 minutes. Let's look at the density of the future adjika. If the consistency suits us, close the lid again. And if the tomatoes turn out to be watery and there is a lot of liquid, leave the lid open.
- Adjika is ready, now we carefully taste it: you may need to add a little more salt or spiciness.
- When the taste is evened out, use a clean spoon to transfer the adjika into sterilized jars so that as little air as possible remains on top. Cover with a lid and leave to cool completely at room temperature.
Caucasian tomato adjika
Ingredients:
- ripe, fleshy tomatoes – 1.5 kg;
- garlic – 3 large heads;
- red hot pepper – 2 pcs.;
- granulated sugar – 1 tbsp. l.;
- salt – 1 tbsp. l.;
- parsley, dill, cilantro - medium bunch;
- ground coriander – 1 tbsp. l.;
- refined sunflower oil – 100 ml;
- vinegar 5% – 50 ml.
Cooking method:
- Wash all vegetables. Trim the stalks of the pepper and remove the seeds.
- Although the pepper is not very hot, you need to work with gloves, because its juice will remain in the skin of your hands for a long time, and at the slightest touch to your face you will feel a burning sensation.
- Peel the garlic. Rinse the cloves with cold water.
- Cut the tomatoes into several parts, cutting out the stems at the same time.
- Twist them through a meat grinder.
- In another bowl, grind the garlic cloves and red pepper through a meat grinder.
- By the way, this adjika turns out to be moderately spicy. If you want to add some heat, use chili pepper instead of red pepper. Pour the tomato mass into the multicooker bowl.
- Lower the lid. Set the “Stew” program for 2 hours. Click the "Start" button.
- Don't let the cooking time scare you.
- Stewing in a slow cooker occurs in a gentle mode; it will not affect the quality of the product.
- While stewing, stir the tomato puree periodically with a special spoon. After about an hour, add salt and sugar to the puree.
- Pour in sunflower oil. Mix well.
- Close the multicooker with the lid again and continue simmering. Chop the greens.
- Half an hour before the end of cooking, pour it into the bowl, also adding ground coriander.
- At the very end of cooking, pour in the vinegar.
- While your adjika is cooking, wash the jars of soda, then rinse them with hot water. Place the jars in a cold oven on a wire rack, set the temperature to 150-160°.
- Sterilize for 20 minutes. Place the lids in a saucepan with water and boil.
- Remove the jars from the oven and leave them upside down on the table.
- When the signal notifies you that the stewing is complete, open the multicooker lid.
- Pack the boiling adjika into jars.
- Seal tightly with screw caps.
- Leave the jars of adjika upside down until they cool completely, carefully wrapping them in a blanket.
- Then put the homemade adjika in a cool place.
- From this amount of products you will get two jars of 800 g of delicious, very aromatic adjika.
Adjika bitter with tomatoes
Ingredients:
- ripe red tomatoes – 2.5 kg
- sweet bell pepper – 500 g
- sweet and sour apples – 500 g
- carrots – 500 g
- parsley – 50 g
- dill greens – 50 g
- red hot pepper – 75 g
- garlic – 120 g
- vegetable oil – 250 g
- salt - to taste 9% vinegar - 2 tbsp.
- ground black pepper - to taste
Cooking method:
- Take the peppers and apples, wash them thoroughly, remove the branches and core, then cut them into slices.
- We also wash the tomatoes and cut them into six approximately equal parts.
- Peel the carrots, wash them and cut them into small pieces.
- We pass all the ingredients through a meat grinder, except for the greens.
- Add the required amount of vegetable oil, salt and black pepper to taste, as well as vinegar, mix everything thoroughly so that the mass is as homogeneous as possible.
- Place everything in a saucepan and cook for two hours over low heat.
- We wash and cut the greens, adding them at the very end of cooking.
- Pour adjika into clean, dry jars and sterilize for 20 minutes in boiling water.
- We roll up the jars with lids using a special machine, then turn them upside down and wrap them in thick fabric, a blanket or a towel, and after they have completely cooled, we send them to the cellar or pantry for subsequent storage.
Adjika from tomatoes for the winter
The recipe for adjika “Ogonyok” for the winter from tomatoes and peppers can be gleaned from many sources, but the recipe that was prepared back in the middle of the last century is the most delicious.
Ingredients:
- Fresh and firm tomatoes - 1 kg;
- Horseradish root, garlic and hot pepper 50 g each;
- Salt, sugar and vinegar 20 g each.
Cooking method:
- The cooking technology is simple.
- Since electric household appliances were rare in the last century, everything was twisted using a mechanical meat grinder.
- It should be noted that this particular fraction of chopped vegetables was the most suitable for harvesting.
- Therefore, to repeat the classic recipe for adjika “Ogonyok”, it is better to use a meat grinder.
Adjika with tomato without cooking
Ingredients:
- Sweet red pepper - 2 kg
- Hot capsicum - 6 pcs.
- Garlic - 2 heads
- Salt - 2 tbsp.
- Vinegar 9% - 3 tbsp.
Cooking method:
- Let's prepare all the necessary ingredients for preparing adjika. It is very important to choose all the products correctly, especially hot chili peppers. When choosing it, pay attention to density and aroma. The same applies to bell peppers, which are better to take the freshest and crunchiest. Choose sweet, rich red tomatoes.
- First of all, we wash all the purchased tomatoes in cold water, then cut them in half with a sharp knife and remove the stems. You should not use overripe or even slightly spoiled vegetables to prepare adjika.
- Place all the bell peppers in a clean sink, fill it with water and rinse thoroughly. Now, using a small knife, carefully cut out the stalk along with the seeds from each fruit. Carefully wash the red hot pepper; it is best to do this while wearing gloves. We also peel the garlic.
- All prepared ingredients must be passed through a meat grinder in portions, all chopped vegetables are placed in a deep pan, and the specified amount of salt is added there. Cover the pan with a lid or a clean, thin cloth, and then leave to ferment for the next 3-4 days.
- Every day, carefully mix the adjika in the pan two or three times. Wash the jars thoroughly with soda and then sterilize them, pour the infused aromatic adjika into them and screw the lids tightly. We send the jars of adjika for storage in the refrigerator. Homemade adjika “Ogonyok” is ready for the winter without cooking.
Caucasian adjika from tomato
Ingredients:
- Tomatoes - 3 kg
- Red bell pepper - 300 g
- Carrots - 150 g
- Sour apples - 150 g
- Garlic - 180 g
- Hot pepper - 1 small pod
- Vegetable oil - 1/3 cup
- Ground coriander - 1 teaspoon
- Ground allspice - 1/2 teaspoon
- Parsley and dill - 1/2 bunch each
- Salt - 2-3 teaspoons
- Sugar - 1 teaspoon
Cooking method:
- We sort out ripe fleshy tomatoes (the cream variety is good), wash them thoroughly and cut them into pieces that are convenient for grinding in a meat grinder. My tomatoes were small, so I only cut them into two parts. We cut out the places where the stalks are attached.
- Wash the apples, bell peppers and carrots. We peel the carrots, remove the seeds from the bell peppers, and remove the seeds from the apples. I think that these explanations are unnecessary, but I made them just in case, for completely inexperienced cooks. Cut into pieces.
- Peel the garlic, wash the fresh herbs and dry lightly. We also wash the hot peppers and remove the seeds. How much hot pepper to take depends on the taste and the spiciness of the pepper itself, so try the pepper before adding it to adjika if you don’t want it to be too spicy. If the pepper is picky, then you can add not a whole pod, but a half.
- Now we begin to gradually grind all the prepared ingredients in a meat grinder. First, we pass the tomatoes through a meat grinder.
- When all the tomatoes are pureed, pour it into the multicooker bowl and turn on the Frying or Baking mode for 1.5 hours. We do not close the lid so that excess moisture escapes better. Let the tomato puree boil thoroughly.
- And we ourselves continue to work with the meat grinder: we grind apples, carrots and bell peppers. Set aside, cover with a lid.
- Grind the garlic, hot pepper and herbs. Close carefully so that the aroma does not dissipate. We no longer need the meat grinder; it can be disassembled and washed.
- When there are a few minutes left before the end of the regime, and the tomato mass has boiled away by more than half, add rolled apples, carrots and bell peppers to the adjika. Let's boil.
- Then add vegetable oil. I don’t like it when there is too much oil in adjika, so I add a third or even a quarter of a glass.
- We start the multicooker again for another 1 hour, but this time in the Stewing mode. I also don’t close the lid so that the adjika in the multicooker turns out thicker. It won't hurt to stir the adjika occasionally.
- Add sugar, salt, allspice, and coriander to the garlic and herbs.
- Add this mixture to adjika 15-20 minutes before the end of cooking.
Classic adjika for the winter
Ingredients:
- Tomatoes – 1.5 kg;
- Bell pepper (any color and variety) – 2-3 large pieces;
- Apples of the Antonovka variety (or any other variety with sourness) - 2 kg;
- Garlic – 1 fairly large head;
- Salt to taste;
- Greens to taste - cilantro, parsley, dill, lovage, celery (a bunch of each or in any other combination);
- Spices: peppercorns and powder, cloves, paprika, oregano, bay leaf.
Cooking method:
- We thoroughly wash vegetables, apples and herbs.
- Let it dry, or wipe it dry with a kitchen towel or microfiber cloth.
- We clean the peppers from the stalk and seeds. First cut into strips, then into cubes. Grind in a blender or meat grinder.
- Place the resulting mass into the multicooker bowl.
- Pour boiling water over the tomatoes for a minute, remove the skin. Grind in a blender or meat grinder.
- Add to the bowl with the peppers.
- Peel the apples.
- Cut into slices.
- Grind in a blender or pass through a meat grinder.
- Chop the herbs and garlic.
- Having combined all the ingredients in the multicooker bowl, add spices and put on the stewing program for 1.5-2 hours.
- During this time, sterilize and dry the jars with lids, and prepare the tool for rolling.
- After the time has passed, pour the adjika into jars, pasteurize if necessary, placing it in boiling water for a while directly in the jars, or in the oven. Roll up the canned food.
Homemade adjika from tomato
Ingredients:
- tomatoes - 2.5 kg
- carrots - 1 kg
- bell pepper - 1 kg
- apples - 1 kg
- sugar - 1 glass
- salt - 1/4 cup
- vegetable oil - 1 cup
- vinegar 9% - 1 glass
- garlic - 300 gr.
- chili pepper to taste
Cooking method:
- Wash and clean all the vegetables. Naturally, we remove the cores from apples, and the partitions and seeds from peppers. After this, chop the vegetables one by one. Here you can use a meat grinder or blender. The blender makes it quite fine, so I prefer an electric grinder.
- Place the chopped vegetables in a large saucepan, bring to a boil and simmer for about 1 hour.
- Pour sugar, salt, vegetable oil and vinegar into the vegetable mixture
- Finely chop the garlic (you can also pass it through a meat grinder), and also add it to the almost finished adjika
- For spiciness, add hot pepper if desired and to taste. We like it spicy, since it's adjika.
- Cook for another 5 minutes and place in sterilized jars.
Raw adjika from tomato
Ingredients:
- tomatoes - 1 kg
- bell pepper - 2 kg
- garlic - 200 gr.
- red hot pepper - 250 gr.
- vinegar 9% - 200 gr.
- sugar - 5 tbsp. l.
- salt - 5 tbsp. l.
Cooking method:
- Wash, peel and chop all vegetables using a blender.
- Chop the garlic.
- Pass tomatoes, sweet and bitter peppers through a blender
- We clean tomatoes, sweet and bitter peppers, cut them into pieces and grind them using a meat grinder or blender. We pass tomatoes, bell peppers, hot peppers, onions and apples through a meat grinder. Sometimes it happens that hot peppers are difficult to grind in a blender and get stuck - add to it a few tomatoes and the process will go easier
- Finally, add sugar, salt and vinegar.
- Mix everything well and place in sterilized jars.
- You can store such adjika in any other container, but then it will be stored much less. I don’t risk storing adjika with tomatoes and bell peppers for more than a month without sterilization - it may ferment. Read more:
- Adjika, of course, turns out to be spicy, because here we will add hot pepper, horseradish, and vinegar. But my family loves spicy food, so we also prepare sizzling adjika. In the end, you can always determine the amount of hot pepper, horseradish and vinegar yourself to get the spiciness and acidity that is comfortable for your stomach.
Simple adjika for the winter
Ingredients:
- tomato, 2 kg
- carrots, 3 pieces
- bell pepper, 1 kg
- hot pepper, 5 pieces
- garlic, 7 cloves
- sugar, 2 tbsp. l.
- salt, to taste
- greens, to taste
- vegetable oil, 1 cup.
Cooking method:
- Wash all vegetables.
- Cut the tomatoes into 2 or 4 parts, cut off part of the stalk.
- Remove seeds and stems from sweet and hot peppers.
- Peel the carrots and cut into small pieces.
- Finely chop the garlic and herbs with a knife.
- Grind all vegetables in a meat grinder or chopper.
- Pour vegetable oil into the pan, add all the vegetables except garlic, herbs and spices.
- Place on the stove, bring to a boil, reduce the heat and stirring constantly, cook until the desired thickness (let the excess liquid evaporate)
- When the mixture is brought to the desired thickness, add herbs, garlic, spices and cook for another 10 minutes.
- Pour the finished mixture into sterilized jars, twist, and wrap until completely cool.
Many recipes for spicy seasonings for the winter can be combined under the general name “adjika”, and the best recipes will be presented to your attention today. We will consider the recipe for winter adjika with boiled tomatoes, garlic and pepper to be basic.
Homemade adjika is advantageous in that its pungency and composition of ingredients can be adjusted by yourself, prepared for the winter from tomatoes and hot peppers, garlic, tomatoes, garlic and plums, tomatoes and zucchini, a variety of vegetables, fruits, herbs and spices can be added to the recipe , make it spicy, hot or sweet. Adjika is a wonderful “testing ground” for bringing your culinary fantasies to life.
Today we will look at recipes for preparing adjika using the boiling method, because... Heat treatment guarantees long-term preservation of the finished product until the new harvesting season.
All preliminary preparation in each recipe includes washing herbs and vegetables, removing seeds, seeds, stalks, peeling, chopping in any convenient way - slicing, mincing, grating or using a blender.
All glass containers for canning must be thoroughly washed and sterilized.
Recipe for winter adjika from tomatoes with garlic and pepper with cooking
I will share with you a recipe on how to prepare adjika for the winter at home using boiled tomatoes.
Seasoning ingredients:
- Fleshy ripe tomatoes – 5 kg;
- Bright orange carrots (rich in carotene) – 2.5 kg;
- Thick-walled sweet pepper – 3 kg;
- Garlic – 15 large cloves;
- Hot pepper (chili) – 2 medium-sized pods;
- Salt (non-iodized – 150 g;
- Granulated sugar – 200 g;
- Vegetable oil (of your choice) – 1 tbsp.;
- Apple or table vinegar 9% – 300 ml.
Place the tomatoes in a saucepan, add a little water and place over medium heat to soften.
- While the tomatoes are cooking, chop the carrots, bell peppers and hot peppers. Rub the tomatoes through a sieve to separate the skin and seeds, add the rolled vegetables and oil to the tomato puree and cook on low heat for three hours.
- Add sugar, salt, vinegar, pressed garlic through a press to the almost finished seasoning, mix well.
- Final cooking - 10 minutes, then pack the hot mixture into hot jars, seal them under iron lids, turn them upside down, wrap the jars in towels and wait until they cool.
Basic adjika is ready. The seasoning can be stored even at room temperature, and in a cellar it will last for several years without spoiling.
Spicy adjika with apples
Adjika made from tomatoes and garlic with apples is spicy; when cooked for the winter, it is a little similar to the basic one, but its recipe does not contain sweet peppers; apples are added to the composition, improving the consistency and taste of the finished product.
Seasoning ingredients:
- Thin-skinned juicy tomatoes – 5 kg (salad);
- Apples (it is better to take late varieties, for example Antonovka) – 3 kg;
- Juicy carrots of autumn varieties – 2 kg;
- Thick-walled sweet pepper – 2 kg;
- Hot pepper (chili) – 5 medium-sized pods;
- Garlic – 5–6 large heads;
- Salt (non-iodized) – 200 g;
- Granulated sugar - glass;
- Apple or table vinegar 9% – glass;
- Sunflower oil (or your choice) - a glass.
Pour oil into the bottom of a thick-walled pan.
- Place all the chopped vegetables in a saucepan and set to cook for 2 hours over medium heat; stir the boiling mass so that it does not burn.
- Before the end of the cooking process, add sugar, salt, vinegar to the boiling seasoning, let it boil and pack it hot into jars.
- We seal the jars, turn them over, wrap them, and wait for them to cool.
This wonderful “thermonuclear” seasoning will be appreciated by all your household and guests.
Adjika for the winter with cooking tomatoes, peppers, apples, carrots and garlic is one of the richest seasonings in taste, you will appreciate it.
Adjika with horseradish “Russian” classic
Just as you can’t spoil porridge with oil, you can’t spoil the spicy seasoning with horseradish. Recipes with horseradish are quite popular, and this seasoning is often prepared without cooking, and accordingly, it is stored less, and only in the refrigerator. Our simple horseradish seasoning recipe involves heat treatment.
Seasoning ingredients:
- Ripe juicy tomatoes – 5 kg (salad);
- Red bell pepper – 1.5 kg (thick-walled);
- Horseradish root (you can take katran) – 500 g;
- Large heads of garlic – 6 pcs.;
- Hot pepper (chili) – 5 small pods;
- Salt (non-iodized) – 5 tbsp. l.;
- Sugar – 10 tbsp. l.;
- Apple vinegar (table vinegar 9%) – ¾ tbsp.;
- Sunflower oil (or your choice) – 0.2 l.
Pour oil into a thick-walled pan and place the vegetable mixture, salt, and sugar. Bring the mixture to a boil over high heat, then reduce the heat and cook the seasoning for 40 minutes. Pour in the vinegar, mix well and place hot in clean jars and seal. Turn the jars over, wrap them up, and let them cool.
Add to the collection of tips: Trying to diversify the recipe for winter adjika with boiled tomatoes, garlic and pepper, feel free to use a wide variety of products - apple, plum, pear, quince puree, available herbs, spices, cook seasonings from gooseberries, carrots, bell peppers , pumpkin, rhubarb, cherry plum, with the addition of horseradish roots, katran, parsley, celery, with vinegar and citric acid.
Tomatoes are the basis of any adjika at home; use the most fleshy and ripe fruits with thin skin.
The most convenient way to prepare the seasoning is from 5 kg of tomatoes as a base; together with the other additives, you will have enough jars of seasoning for the whole winter.
Boiled appetizer “Ogonyok”
How to prepare the simplest spicy adjika from tomatoes, hot peppers, horseradish and garlic? There is a wonderful old recipe for a spicy seasoning for the winter - “Ogonyok”. A fiery winter snack recipe will allow you to experience the most vivid taste sensations throughout the cold season.
Seasoning ingredients:
- Ripe tomatoes – 5 kg (salad);
- Horseradish root – 500 g (you can take katran);
- Large garlic – 10–12 cloves;
- Chili pepper – 3 pods;
- Sugar – 10 tbsp;
- Salt (non-iodized) – 5 tbsp.
Place all the crushed ingredients in a saucepan, add salt and sugar and put on medium heat, simmer for one hour, pack the hot seasoning into jars, seal with lids, turn over, wrap and wait to cool. Our fiery appetizer is ready!
Adjika with prunes, tomato paste and pepper for the winter
Do you want to cook something refined and bright in taste? It's time to learn how to cook adjika with prunes. Prunes provide both sweetness and a pleasant texture.
Seasoning ingredients:
- Plums of the “Prunes” variety – 2 kg (the ripest);
- Garlic – 200 g;
- Hot pepper (chili) – 2 small pods;
- Tomato paste – 5 tbsp. (can be replaced with pureed tomatoes - 200 g);
- Salt (non-iodized) – 2 tbsp;
- Granulated sugar – 3 tbsp.
Place the plums in a saucepan, add a little water and boil until softened.
- Rub the boiled plums through a sieve, add chopped hot peppers and tomato paste to the plum puree, mix, add salt and sugar.
- Boil the mixture for 20 minutes while stirring, add chopped garlic, cook for a few more minutes, pack the hot seasoning into clean jars, seal, turn upside down, wrap, wait for it to cool.
Our amazing seasoning is ready, all you have to do is get some game, bake it over the fire and serve it with adjika!
Spicy hot “Peppercorn”
What could be better than a fiery seasoning for a meat dish against the autumn-winter blues? Let's try a classic recipe for hot seasoning for the winter.
Seasoning ingredients:
- Thick-walled sweet pepper – 1 kg;
- Hot pepper (chili) – 200 g;
- Apple or white vinegar – 50 ml;
- Salt (non-iodized) – 1.5 tbsp;
- Granulated sugar – 2 tbsp. l.;
- Tomato paste (can be replaced with homemade tomato puree) – 5 tbsp. l.
Place the chopped peppers (sweet and hot) in a saucepan, add tomato paste, add sugar, salt, and cook over medium heat for one hour. Cook the seasoning while stirring to avoid burning. At the end of cooking, add vinegar, bring to a boil again and pack into jars. Roll up the jars with lids, turn them over, wrap them, and wait for them to cool. Our culinary “bomb” is ready! Invite your friends to a tasting.
Recipe in a slow cooker
When the house has such an assistant for the housewife as a multicooker, you can cook a variety of seasonings for the winter, boasting about the recipes to your friends. The recipe for a multicooker is easy to follow; the finished adjika has a bright, rich taste, is stored for a long time, but is eaten very quickly if you open the jar. How to cook spicy adjika for the winter in a slow cooker with carrots and onions - read and try it in practice.
Seasoning ingredients:
- Ripe thin-skinned tomatoes – 5 kg (salad);
- Carrots – 1 kg (autumn varieties);
- Onions (you can use sweet ones) – 1 kg;
- Garlic – 400 g (8 heads);
- Hot pepper (chili) – 4 small pods;
- Sugar – 8 tbsp;
- Apple vinegar (table vinegar 9%) – 0.2 l;
- Greens: a bunch (celery, cilantro, dill, parsley);
- Vegetable oil (your choice) – 1 tbsp.
Pour the vegetable mixture into the multicooker bowl, set the “stew” mode and time for 2 hours. Then add oil, salt, vinegar, sugar, mix the mixture and simmer for another 10 minutes, put it in jars, seal the lids, turn the jars over, insulate, wait for it to cool. Even the photo of this seasoning makes your mouth water!
Adjika for the winter with boiled zucchini and garlic
In order to create a seasoning with a new taste, you need to use different vegetables as a base, for example, zucchini, they give a good consistency to the product, a neutral taste, which can already be enriched at will - with spices or herbs, and now we will get acquainted with such a recipe, Let's find out how to make an almost dietary version of adjika.
Seasoning ingredients:
- Zucchini – 2 kg (both young and ripe are suitable);
- Autumn carrots – 1 kg;
- Fleshy ripe tomatoes (salad) – 2 kg;
- Hot pepper (chili) – 3 small pods;
- Garlic – 3 large heads;
- Greens: celery leaves, parsley, cilantro;
- Salt (non-iodized) – 5 tbsp;
- Sugar – 8 tbsp;
- Citric acid – 2 tsp;
- Sunflower oil – 1 tbsp.
Pour oil into a saucepan, place tomato puree, chopped vegetables and put on medium heat to simmer for 2 hours. The boiling vegetable mixture must be stirred to prevent it from burning. 20 minutes before the end of the cooking process, add salt, sugar, lemon, cook and pack hot into jars, seal with lids, turn upside down, wrap and let cool completely. This seasoning is very tasty, aromatic, not too spicy, and has a pleasant thickness.
Question: do I need to wrap adjika after cooking?
This technique provides additional heat treatment, in addition, the consistency of the finished product improves.
According to tradition, for a more complete disclosure of the topic, you can get acquainted with the video of the process of preparing adjika, with a photo of the finished product, and understand for yourself all the subtleties of classic recipes from tomatoes, with prunes, and tomato paste, and pepper, with herbs. Having tried in practice the recipe for adjika from tomatoes with garlic and pepper for the winter with cooking, you can move on to other versions of this preparation.
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
- Go to recipe
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 cup 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
- More details
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 tomato paste, vegetable oil, sugar, salt to the ground zucchini - 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 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 adjika recipe, the main ingredient is 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 the appearance of the adjika will not deteriorate.
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 put adjika in 0.5 liter jars. This volume is the most convenient. During a family dinner, the whole jar will be sold out
Preparations for the winter: 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.
Why do we all love spicy and aromatic adjika? It's simple, because its versatility is undeniable. Feel free to serve it with any meat, chicken or even fish. This appetizer will be a big hit at any gathering. You can consider adjika as an independent dish - simply offer it with dark or white bread.
I want to offer you the most famous vegetable snack options for any occasion. All the recipes from them are worthy of your attention, and therefore it’s worth trying to cook each one, you just have to work hard.
A skillful housewife will use all the tomatoes for future use; they can be prepared, used for stewing or baking, or eaten fresh in salads. But among a large number of tomatoes, there will always be those that are worth processing specifically for adjika, with minor damage and dents.
Many claim that this spicy snack during the cold season is an excellent antiviral remedy. And it’s impossible to disagree with this, because natural ingredients, including hot pepper and garlic, guard your health and your loved ones. In addition, its bright taste whets the appetite, improves the overall tone of the body and mood.
Of course, you can find your family’s favorite adjika recipe and prepare it every year, or you can be patient and pamper your family with different snacks. Don’t forget about quality caps before preserving the finished product, so that adjika will delight us with its taste until spring.
Homemade adjika from tomato and garlic
This recipe can perhaps be called a classic version of adjika for lovers of spicy tomato snacks. All you need to prepare it is vegetables, garlic and spices. Be sure to prepare this snack for your family. You will succeed!
You will need:
- 2.5 kg tomato
- 0.5 kg sweet red pepper
- 150 g garlic
- 1 PC. hot pepper
- 100 g sugar
- 50 g vegetable oil
- 0.5 tbsp. spoons of salt
- 25 ml vinegar 9%
Cooking method:
Glass jars and lids must first be sterilized
Wash the tomatoes thoroughly, cut them, remove the stems with a knife, cut off any bumps and dents.
Pass the tomatoes through a meat grinder
Line a clean colander with several layers of gauze and place it in a cup
Place the crushed tomatoes in a sieve on cheesecloth, let stand until the maximum amount of clear juice comes out
The liquid from the lower bowl must be drained from time to time
This step will allow you to avoid prolonged evaporation of the liquid from adjika, reducing its preparation time
Wash the bell pepper, cut it, remove the seeds (or leave as desired)
Peel and rinse the garlic
Mince garlic, bell pepper and hot pepper
Remove the tomato mass from a colander, remove the gauze
Mix it with crushed pepper
Add sugar, salt, stir in a saucepan (kettle)
Place the pan on the fire, boil and cook over moderate heat for 30 minutes
Divide the mixture into sterilized jars, immediately cover them with lids, and close with a key for preservation.
From the total amount of products you will get a little more than 2 liters of adjika
Bon appetit!
Adjika from tomatoes with eggplants for the winter
Adjika made from tomatoes and eggplants turns out very tasty. It’s not difficult to prepare, and everyone without exception will be happy to enjoy the wonderful taste and aroma in winter. If you have never prepared this version of adjika, then it’s time to try it. Good luck!
You will need:
- 1 kg eggplants
- 2 kg tomatoes
- 0.5 kg sweet bell pepper
- 1 PC. hot chili pepper
- 1 PC. garlic
- 0.5 tbsp. (125 ml) table vinegar 9%
- 1 cup (250 ml) refined vegetable oil
- 4-5 tbsp. l. Sahara
- 1 tbsp. l. rock salt
- 1 tsp. dried basil
- 1 tsp. coriander beans
Cooking method:
- Crush basil and coriander into powder in a mortar
- Wash the tomatoes, remove the stalks with a knife, remove the seeds from the peppers, also cut off the stalks of the eggplants and peel them.
- Pass tomatoes, eggplants and sweet peppers separately through a meat grinder with a fine grid.
- Also grind the garlic through a meat grinder, if desired, pass it through a press
- Next, place the tomatoes in a large saucepan, pour in vegetable oil, add salt, sugar, stir, bring to a boil, cook the tomatoes over moderate heat for 10 minutes.
- Add chopped eggplants to the pan with the tomatoes, cook the mixture for another 10 minutes, stirring the vegetables so that they do not burn to the bottom
- Now add chopped bell and hot peppers, cook the mixture for 10 minutes
- Add ground spices, add chopped garlic, vinegar - from the moment of boiling, cook for another 3 minutes, adjust the amount of salt and sugar to your taste
- Pour the hot mass into sterilized jars, close with boiled lids using a key
- The jars should cool upside down, wrapped in a warm blanket for a day, then store adjika in a cool place
Bon appetit!
Cooking fresh adjika with garlic without cooking
This is an excellent option for a fresh spicy tomato snack without cooking. The only condition for its storage is that the finished product must be stored in the cold. Enjoy fresh adjika at home!
You will need:
- 1.5 kg tomatoes
- 1 PC. hot pepper
- 100 g garlic (1 head)
- 1 tsp. heaped salt
- 2 tsp. Sahara
Cooking method:
Rinse peppers and tomatoes
We choose vegetables that have more pulp than juice
Peel and rinse the garlic
Prepare the meat grinder
Clean the tomatoes from any bumps or dents, cut out the base of the stalk
Cut the pepper, remove seeds
Grind the tomatoes in a meat grinder, throw in the garlic and pepper in the middle of the grinding process
Add salt and sugar according to recipe
Mix well for about 5 minutes
Sterilize jars and lids in advance in any way convenient for you.
Pour adjika into jars, immediately close the lids
Keep refrigerated
Bon appetit!
Delicious adjika made from tomatoes and apples
Here is a very original and amazingly tasty adjika recipe. Apples give this snack a piquant sweet and sour taste, pairing well with the other ingredients. It’s worth trying to prepare such a winter snack for your family; both adults and children will like it.
You will need:
- 1 kg carrots
- 1 kg sweet pepper
- 1 kg apples
- 100 g hot pepper (optional)
- 200 g peeled garlic
- 200 ml vegetable oil
- 200 ml vinegar (9%)
- 70 g salt
Cooking method:
Prepare a saucepan of at least 6 liters
From this volume of products you will get 5.5-6 liters of delicious adjika
Rinse all components well and dry
Peel carrots, core apples
Add apples to the carrots; they can be chopped in a blender or passed through a meat grinder
Cut the tomatoes into four parts, remove the base at the stem
Cut bell pepper, remove seeds
Grind vegetables in a meat grinder, add to chopped carrots and apples
Boil the mixture over medium heat, simmer for an hour
Mix well until smooth
Place the hot mixture into sterilized jars, immediately cover with clean lids, and close with a key for preservation.
This adjika does not require additional heat treatment!
Can be stored indoors at room temperature
Bon appetit!
Adjika from tomatoes with zucchini for the winter
Here is a wonderful recipe for tomato adjika with zucchini. Such a simple appetizer to prepare, but very tasty, bright and aromatic. Short heat treatment of products allows you to preserve everything useful in vegetables until winter. Be sure to prepare a few jars of this deliciousness!
You will need:
- 1.5 kg tomatoes
- 1 kg zucchini
- 300 g red bell pepper
- 300 g carrots
- 1 PC. hot chili pepper
- 2-3 pcs. garlic
- 100 ml vegetable oil
- 100 ml vinegar 9%
- 2 tbsp. l. salt
- 50 g (2 tbsp) sugar
Cooking method:
- From these products you will get a little more than 2 liters of finished product
- Wash all vegetables thoroughly, cut the tomatoes, cut out the base at the stalk
- Cut the peel off the zucchini; if they have large seeds, remove them.
- Peel carrots and garlic, remove seeds from bell and hot peppers
- Pass everything through a meat grinder with a large grid into one 10 liter stainless steel pan.
- Put it on high heat, stirring, after boiling, reduce the heat to medium, cook for 30 minutes
- Next, add vinegar, oil, salt, sugar, cook for another 10 minutes.
- Immediately place the hot mixture into sterilized jars and cover with clean lids (screw or turnkey)
- Turn the jars over onto their lids, cover with a warm blanket for 12-24 hours until completely cooled, store in a cool, dark place
Bon appetit!
Video recipe for adjika from tomatoes with horseradish without cooking
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