Always prepared in large quantities. We have Caucasian cuisine to thank for adjika. Each nationality, of course, has its own similar product. And such products are called differently.
This is what we generally called this dish before - a spicy appetizer. In the villages they called it a gorloder. But nowadays Caucasian cuisine has become very widespread, and therefore many began to call this spicy snack adjika. And adjika is an Abkhaz word, literally translated means salt.
There are many legends about how adjika became adjika. They're all beautiful, but I think it's much simpler. As an example, the Russians came up with the idea of putting tomatoes in adjika and even make adjika without pepper. There are other non-traditional recipes - adjika with zucchini, with plums, apples, or with the addition of gooseberries.
Here we will look at several different, including original, recipes for preparing this delicious seasoning.
Adjika for the winter from tomatoes and apples, carrots and garlic, hot peppers and spices
This seasoning serves as an excellent appetizer with meat, poultry, fish, cheese, and is good with almost any product. Even just with bread. Let's cook.
Menu:
Recipe for adjika from tomatoes with garlic and pepper for the winter with cooking
Makes approximately 2.5 liters of finished seasoning
- Tomatoes - 1.2 kg.
- Carrots - 0.5 kg.
- Bell pepper - 0.5 kg.
- Apples - 0.5 kg.
- Garlic - 2 heads
- Hot pepper to taste - we have 1 small pepper
- Salt - 1.5 tbsp. l.
- Sugar - 100 g.
- Vegetable oil - 125 ml.
- Table vinegar 9% - 125 ml.
Preparation:
1. Wash all the vegetables and let them dry. We will weigh the vegetables after we peel and cut them.
2. Grind the tomatoes in a meat grinder and pour them into a deep bowl for cooking. You can remove the skin from the tomatoes, we usually don’t, for this recipe. Add carrots, also minced in a meat grinder, to the tomatoes.
3. We send there rolled sweet peppers, apples rolled with hot pepper.
4. Add salt and sugar. Add vegetable oil. Mix everything well. We ended up with a rather thick vegetable mass.
5. Place the pan with this mixture on the stove and bring to a boil over low heat.
6. Cook, stirring occasionally until desired thickness. Usually cooking takes 2-3 hours. 15 minutes before readiness, add chopped garlic. Stir and taste what is missing. If you find adjika not very spicy, at this point you can add ground red hot pepper to taste.
7. About a couple of minutes before it’s ready, add vinegar. Bring to a boil and remove from heat.
8. Pour hot adjika into pre-sterilized jars.
We usually sterilize jars in the oven.
Wash jars with soda or mustard without using chemicals. Place them in a cold oven. Turn on the temperature 120°-130°. After the temperature reaches the set temperature, warm it up for another 5-7 minutes. Turn off the oven, open the door and leave the jars there until we need them. This means an hour and a half, not a day later. They should become dry.
Pour boiling water over the lids and keep for 5-7 minutes.
9. Seal the jars with the lids you have. These can be metal ones, which need to be rolled up with a special machine, or screw ones, which are now fashionable and really convenient. Which we simply twist by hand.
10. Immediately turn the jars over. I would like to remind you, do not place jars directly on the table. Place a towel or wooden board. The table may be cold for hot cans and they may burst.
Wrap the jars in towels and let them cool completely.
Store jars in a cool place. But I think that such a preparation can be stored at room temperature.
Bon appetit!
Adjika for the winter from tomatoes and garlic with hot red pepper
Yield: 3 liters of adjika
- Red bell pepper, peeled - 2 kg.
- Medium tomatoes - 10 pcs.
- Bitter red pepper - 4 pcs.
- Peeled garlic - 200 g.
- Sugar - 100 g.
- Vegetable oil - 100 g.
- Salt - 1 tbsp. l.
Preparation:
You probably noticed that all our vegetables are red. And sweet peppers, and tomatoes, and hot peppers. This way the finished adjika will be more beautiful.
When you buy vegetables (well, if your own, from the garden, that’s even better), take a little more. Not 2 kg, but 2.2 kg. Because when you peel them, there will be fewer of them, and we need the amount indicated in the ingredients. We weigh everything that has already been cleaned.
1. Cut off the stem of the hot pepper. We leave the seeds inside. They add a special taste to this spicy snack, and a spiciness too. Those who do not like spicy food or cannot eat it can remove the seeds.
2. Peel the garlic. We got 200 g of it, which is about 4 heads of garlic.
3. To make the tomatoes easy to peel, boil water. We make a cross-shaped cut on the tomatoes and lower them into boiling water for 2-3 minutes. We take it out, you can dip it in cold water or put it under the tap so as not to burn yourself when we remove the skin and after that, the skin can be removed very easily.
4. Remove the stem of the tomatoes and cut into 2-4 parts. We also remove the stalk of sweet peppers, but unlike bitter peppers, we also remove the seeds and white veins inside. Cut the peppers into halves.
5. Now we need to pass all the prepared vegetables through a meat grinder. Since we have them fully prepared, this will be easy, simple and quick.
6. Grind everything through a meat grinder, add salt, sugar and vegetable oil and mix everything well.
7. Place the vegetable mixture on the fire and bring to a boil. Reduce heat to medium and cook for another 30 minutes. Don't forget to stir periodically so that nothing burns.
While the vegetables are cooking, sterilize the jars
Pour water into a small saucepan, bring to a boil and when the water boils, place the pre-washed jar slightly diagonally in boiling water, neck down, and hold for about 1 minute.
This method can be used when you need to do it quickly. But it’s better not to rush and sterilize using the method described in the previous recipe.
8. Pour the still boiling adjika into sterilized jars. Immediately close with sterilized lids and roll up.
9. Turn the rolled up jars upside down and place them immediately on a towel. Let's check if they are leaking anywhere. Cover the jars with towels or a blanket and leave until completely cool. Then we send it to a permanent storage location.
Our adjika for the winter turned out beautiful, aromatic, thick, rich. Of course, we immediately set aside some of it, did not preserve it, but served it on the table.
Without waiting for winter, I want to open another jar.
Bon appetit!
Adjika for the winter original recipe
5 cans of 400 g.
- Tomatoes - 1.2 kg.
- Garlic - 1 head (70 g)
- Red hot pepper - 3-4 pcs.
- Sweet red pepper - 400 g. (2 pcs.)
- Medium apples - 2 pcs.
- Onions - 2 medium heads
- Carrots - 300 g.
- Vegetable oil - 70 ml.
- Table vinegar 6% - 40 ml.
- Sugar - 50 g.
- Salt - 1 tbsp.
- Ground allspice - 1/2 tsp.
- Dried basil and oregano - 1 tsp. (to taste) can be fresh.
Preparation:
1. Prepare all the vegetables. Wash and dry.
2. Cut out the stem of the tomatoes and cut the tomatoes into 2-4 parts. We cut the apples into several parts, depending on their size, so that they fit into the meat grinder. We cut out the seeds, along with the bed. We did not peel the apples. If you know what kind of apples you have, you don’t have to peel them either, but if you bought them at the store, it’s better to peel them.
3. Cut the sweet pepper in half, if you want into 4 parts, again, to make it easier to put it into a meat grinder, remove the stalk and seeds with veins. We don’t clean the inside of the red hot pepper, just cut off the tip and the stem. If you don't like it spicy, remove the seeds too.
4. Cut the onion into 3-4 parts and pass all the vegetables through a meat grinder.
5. Pour sugar into the rolled vegetables, pour in vinegar, and pour in vegetable oil. Add a little ground allspice, as well as oregano and basil.
6. Place this entire vegetable mixture in a saucepan in which we will cook. It is advisable that the pan has a thick bottom.
7. Add a level tablespoon of salt, mix and place on the stove.
8. Bring to a boil, reduce heat to low, cover with a lid and cook for 1 hour, stirring occasionally.
9. At the end of cooking, put the adjika into jars.
10. Tighten the jars and turn them upside down. Cover with something warm and let cool completely.
Our original, fragrant, spiced adjika is ready for the winter.
Bon appetit!
Good afternoon.
I'm often asked what sauces can be added to dishes if you stick to and avoid high-fat dressings, such as mayonnaise, for example.
So, adjika is a very good choice, especially if you like to add spiciness to your dishes.
But I want to make a reservation right away - this is not classic adjika (it is also called Abkhazian), which uses only garlic, salt and hot pepper. No, this is adjika in the form in which our grandmothers prepared it. Someone will say that this is satsibeli sauce, someone else will remember what fashionable name it is. But for most of us it’s still adjika.
Today we will consider several recipe options, both classic ones made with tomatoes, and with the addition of other ingredients - apples, bell peppers and horseradish.
Boiled adjika from tomatoes and peppers with garlic for the winter
This is a very simple recipe and all you need is a little patience, since adjika needs to be boiled for quite a long time.
Ingredients:
- Tomatoes – 1kg
- Sweet pepper – 1kg
- Apple – 1 piece
- Onion – 1 piece
- Hot pepper – 3 pcs
- Garlic - 1 head
- Medium sized carrots - 2 pcs
- Salt - to taste
There are enough ingredients for two liter jars.
Preparation:
All vegetables must be passed through a meat grinder.
Tomatoes need to be pre-cleaned - their stems need to be cut off. The seeds and membranes of sweet peppers must be removed. The spicy one has seeds. Remove the core from the apple.
All ingredients can be thrown into the meat grinder at the same time. There is no point in doing this separately, they will mix even better this way.
We take a deep frying pan, or, if you want to cook more, then a cauldron, put it on medium heat and put all our ingredients into it.
Stir the mixture periodically and wait for it to boil.
After boiling, reduce the heat to low and continue to simmer the adjika for another 40-60 minutes until almost all the liquid has evaporated.
The boiling time depends on how juicy and fleshy the tomatoes were
At the end add salt. Add 1 heaped teaspoon, stir, taste and add more if necessary.
Now adjika can be put into jars. Please note that this recipe does not use vinegar or citric acid. These are preservatives that are usually used in preparations to prevent fermentation processes in sealed jars.
This time we will not take them, so as not to interrupt the original taste, but we will need to approach the process as responsibly as possible.
So, put the boiling adjika into pre-sterilized jars.
To prevent jars from bursting, they must be hot. Or you can put a metal knife under the jar as a heat sink
Now all that remains is to roll up or close the jars and leave them to cool upside down under the blanket.
Sweet adjika from tomato and garlic with apples
This recipe, unlike the classic one, has a soft and fresh taste. Here we will take not just one apple, but much more. This adjika can be used not only as a sauce, but also for preparing main meat dishes, soups and gravies.
Ingredients:
- Tomatoes - 3 kg (or 3 liters of tomato juice)
- Carrots – 1kg
- Bell pepper – 1kg
- Apples – 1kg
- Hot chili pepper – 3 pcs
- Garlic – 200g
- Vinegar 9% – 150g
- Sugar - 150g
- Salt - 130g
- Vegetable oil – 200ml
The ingredients are for 6 liter jars.
Preparation:
As in the previous recipe, we peel the vegetables, cut them into slices and pass them all in a heap through a meat grinder. Except garlic. So that it can add flavor to adjika, we will add it almost at the very end.
If you want it spicier, do not remove the seeds from the chili pepper.
Pour the resulting mixture into a deep frying pan or cauldron and bring to a boil over medium heat, stirring occasionally. After boiling, reduce the heat to low and cook for another 1 hour under the lid.
5 minutes before the end, add sugar, salt, vinegar and vegetable oil. And only at this stage add garlic. Mix everything and finish cooking.
Then, without removing the adjika from the heat, pour it into sterilized jars.
Another way to prevent jars from bursting is to put metal spoons in them.
We close the jars and leave them to cool upside down under the blanket.
Adjika from tomatoes and garlic with horseradish - recipe without cooking
In this option, we will save time as much as possible and will not cook anything; we will use the ingredients raw. And also, for a more “hot” taste, we will also add horseradish to the tomato adjika.
This adjika should be stored exclusively in the refrigerator.
Ingredients:
- 2.5 kg tomato
- 1 kg red bell pepper
- 250 g horseradish
- 2 tablespoons salt
- 200 g sugar
- 150 g garlic
From these ingredients, 3.5 liters of the finished product is obtained.
Preparation:
Cut tomatoes and bell peppers into slices and pass through a meat grinder. We also send garlic cloves there.
Horseradish is much more difficult to chop. Due to their fibrous structure, horseradish roots quickly become coiled and clog the meat grinder knives.
The most convenient way is to grind the horseradish root with a blender in a bowl with knives, adding some tomatoes
But this is a pretty important point. Take your time and don't fall asleep all at once. First add and stir only half of the prepared sugar and salt. What if you suddenly think that adjika turned out too sweet or, on the contrary, salty?
The advantage is that the sauce is cold and you will immediately understand whether you have added enough salt and sugar.
In general, take your time, create the taste that you like.
Well, when everything is ready, pour the adjika into sterilized jars.
There is no need to roll up the jars; just cover them with plastic lids, which were previously immersed in boiling water for a few seconds.
The beauty of this recipe is that it is immediately ready to eat and you don’t have to wait until winter to treat yourself to delicious, spicy adjika.
This product should be stored in the refrigerator for about six months.
Spicy and fiery adjika for the winter - you'll lick your fingers
In this recipe we will use only tomatoes, garlic and hot peppers for heat. This is the hottest adjika among those that use tomatoes. Sometimes it is called “Armenian”.
Ingredients:
- 5 kg tomatoes
- 1 kg garlic
- 500 gr. hot pepper
- 0.5 stack. salt
Ingredients for 3 liter jars
Preparation:
There is nothing new for you in this cooking option. We cut the tomatoes into slices and remove the stems; we cut off only the tails of the peppers.
We pass the tomatoes through a meat grinder, pour them into a saucepan, add salt and mix.
Then we grind the garlic and pepper through a meat grinder, add it to the pan and mix again.
If you eat adjika within a month and a half, then you do not need to cook it. But then, to comply with the rules of the recipe, adjika must be fermented.
To do this, put it in an enamel pan, cover it with gauze and put it on the balcony or windowsill (but not in the refrigerator) for 15 days. Adjika should be stirred once a day.
In two weeks, Armenian-style spicy adjika will be ready, which is stored in the refrigerator.
Once you have tossed and salted the tomatoes, place them over medium heat and bring to a boil. Then reduce the heat and simmer for 10 minutes to remove some of the moisture.
Then add the pepper and garlic, stir and cook for another 5 minutes.
After this, hot adjika can be poured into sterilized jars and closed with lids.
Adjika - classic recipe with photos
And finally, I offer you a recipe that can be called classic adjika for the winter. True, there are no tomatoes in it anymore. Bell pepper is used here. But, I’ll tell you a secret, if you take tomatoes instead, the final taste will not change.
Ingredients:
- Hot pepper with seeds – 2kg
- Bell pepper without seeds - 1kg
- 3 heads of garlic
- 1 tbsp salt
- 2 tbsp sugar
- 1 tbsp vegetable oil
The ingredients are enough for 5 0.5 l cans
Preparation:
As you may have guessed, we need to grind all the ingredients in a meat grinder, having previously cleaned them.
Take only red pepper so that the adjika has the “correct” color
Place the twisted vegetables in a saucepan, add salt, sugar and sunflower oil.
Place the pan over medium heat and bring the mixture to a boil. After boiling, reduce the heat to low and cook for another 30 minutes, stirring occasionally.
After 30 minutes, you can remove the pan from the heat and place the hot adjika into pre-sterilized jars.
As you can see, there are no difficulties in preparing adjika for the winter. All you need is a little patience.
I hope that the article was useful for you and that you chose the recipe that you liked.
Thank you for your attention.
One of the most beautiful inventions of culinary experts can rightfully be called sauce. With its advent, meat, fish and other dishes received new qualities and became more appetizing and tasty. Today there are a large number of recipes and methods for preparing a variety of sauces. Some sauces are made by cooking, while others are made from raw ingredients. Some can be stored for a long time, stored for the winter, and there are some that are consumed immediately after preparation. One of these sauces is adjika, which is loved by many housewives.
It is believed that the birthplace of classical adjika is Abkhazia. According to an ancient legend, in ancient times, high in the mountains of Abkhazia, shepherds grazed many flocks of sheep. Every spring, before a long journey, the sheep owners gave the shepherds salt. They fed it to the animals, mixing it into food, thereby increasing appetite and thirst. The sheep quickly gained weight. But since salt was not cheap, and to prevent shepherds from stealing it, the owners mixed it with hot pepper. But smart shepherds began to add various spices and aromatic herbs to the pepper-salt mixture and consumed them themselves with various dishes. Thus, according to legend, adjika appeared.
Classic Abkhaz adjika consists of red and hot peppers, salt of various herbs and garlic. It did not contain tomatoes. But under the influence of time, adjika recipes changed, many housewives experimented, introducing new ingredients. This is how the familiar adjika from tomato and garlic appeared.
This sauce has gained incredible popularity among housewives and is successfully prepared for the winter. Probably, every housewife has her own special recipe for making adjika. Today we will share with you several proven recipes for adjika made from tomatoes and garlic and reveal the secrets of its preparation.
Cooked adjika according to this recipe turns out very appetizing. This delicious, piquant sauce is prepared without cooking, so it can last in the cellar or refrigerator until next season. But there was no way to check this; adjika is so tasty that it was eaten until February at the most. Try it and see for yourself.
To prepare adjika without cooking you need:
- 2 kilograms of ripe red tomatoes;
- 100 grams of peeled garlic;
- One medium-sized hot pepper;
- 750 grams of sweet bell pepper;
- 100 milliliters of table vinegar 9%;
- 1 heaping tablespoon of salt.
Since the main ingredient of adjika is tomatoes, we will start with them. For cooking, take fleshy, juicy tomatoes with thin skin - this is the most ideal option. Use tomatoes that are ripe, but not overripe. Adjika made from overripe tomatoes will not be stored for a long time and will not turn out as tasty.
Rinse the tomatoes thoroughly under running water and dry with a paper napkin or towel. Using a sharp knife, cut out the attachment points for the stalks. Cut the tomatoes into small slices of any shape.
The next ingredient is bell pepper. Wash it also well, remove the stalks and seed pods. Some housewives do not remove the seeds from peppers; they say that this gives adjika a special flavor. But there is no difference, you can do it with or without seeds. In any case, the sauce turns out very tasty. Cut the pepper into small pieces.
Remove the seeds from the hot pepper and cut it into small pieces. If you like it spicy, you don’t have to remove the seeds and add another pod of hot pepper.
The next step is to pass all the prepared ingredients through a meat grinder. You can also use a blender and grind them with it.
While the tomato and garlic adjika is infusing, prepare the jars. Wash them and sterilize them in any convenient way.
Transfer the adjika into prepared jars, seal with lids and send to a storage place - a cellar or refrigerator.
To prepare sweet adjika, take 3 kilograms of ripe tomatoes. Prepare them as in the previous recipe: wash, cut out the places where the stems are attached and cut into convenient pieces.
Take 500 grams of garlic and peel it.
You will also need 1 kilogram of sweet bell pepper and 150 grams of hot pepper. Wash the peppers, remove the stems and seeds.
Grind tomatoes, garlic and peppers through a meat grinder or chop using a blender.
Add four tablespoons of coarse salt and three tablespoons of sugar to the resulting mixture. Mix everything well and leave for 6-7 hours at room temperature. Then transfer the adjika into prepared sterilized jars and seal with lids. Store sweet tomato adjika in the refrigerator.
To prepare delicious adjika you need:
- One kilogram of ripe tomatoes;
- 300 grams of garlic;
- 1.5 kilograms of bell pepper;
- 3 pieces of hot pepper (or add to taste);
- 50 grams of vegetable oil;
- One tablespoon of 9% vinegar;
- 1 tablespoon each of sugar and salt.
Wash the tomatoes and peppers thoroughly. Peel the tomatoes, as this is easier to do and is described in detail in the previous recipe. Remove the stems and seeds from the pepper. Cut the vegetables into arbitrary small pieces.
Peel the garlic and separate it into cloves.
Grind the tomatoes and peppers in a meat grinder. Transfer the tomato mass into a saucepan, place on the fire and bring to a boil. Add salt, sugar to the pan, pour in vegetable oil and vinegar.
Cook the sauce over moderate heat for 1.5 hours, stirring occasionally. Add garlic passed through a press or otherwise chopped into the pan. Cook for another 10 minutes. Take a sample and add salt if necessary.
Then transfer the adjika into prepared sterilized jars and roll up the lids. Turn over, cover the jars and leave until completely cool.
To prepare you need:
- One kilogram of red, ripe tomatoes;
- Two cloves of garlic;
- One kilogram of apples;
- 400 grams of bell pepper;
- One tablespoon of salt;
- Two tablespoons of vegetable oil;
- Two tablespoons of sugar;
- Two tablespoons of table vinegar;
- Ground red pepper to your taste.
For this recipe, take tomatoes that are ripe or even overripe. Rinse tomatoes and bell peppers under running water. Remove the seed capsule from the pepper. Tomatoes have skin, this can be done very simply. Take a tomato and make a shallow cross-shaped cut on the opposite side from where the stalk attaches. Place the tomato in boiling water for 2 minutes, then transfer to cold water. After this, the skin can be easily removed.
Cut the vegetables into small pieces.
Apples are best suited to sour varieties, such as Antonovka. Wash the apples, cut into several parts, remove the core and seeds.
Tomatoes, bell peppers, apples, pass through a meat grinder. Transfer a suitable pan and place it on the stove. Pour in vegetable oil and cook over low heat for an hour. Don't forget to stir.
Add salt, sugar, chopped garlic, ground pepper to the sauce. Pour in table vinegar and stir. Boil for another 10 minutes. Pour adjika into prepared jars and roll up the lids.
Turn the canned food over and cover it with a blanket until it cools completely. This type of adjika can be stored very well in a cellar or pantry.
To make adjika according to this recipe, take:
- 3 kilograms of ripe tomatoes;
- 600 grams of carrots;
- 150 grams of peeled garlic;
- 600 grams of sweet and sour or sour apples;
- 600 grams of sweet pepper;
- 5 pods of hot pepper;
- 250 milliliters of refined vegetable oil;
- You will add salt to taste.
Wash tomatoes, peppers, apples and carrots thoroughly. Remove the stems of tomatoes and peppers and cut out their attachment points. Remove the seed capsule from the bell pepper. The seeds of hot peppers do not need to be removed; they will make the adjika spicier. Cut tomatoes and peppers into small pieces.
Peel the carrots and also cut into pieces.
Cut the apples into several parts, remove the core with the seeds.
Grind tomatoes, apples and peppers in a meat grinder. Place the resulting mass of apples and vegetables into a saucepan, put on fire, and bring to a boil. Boil for 1.5 hours over moderate heat, stirring occasionally. When the sauce thickens a little, pour in the vegetable oil, stir and cook for another 30 minutes.
Grind the peeled garlic using a blender, press or meat grinder. Add it to the adjika, stir and boil for another 5 minutes. Next, add salt and adjust the sauce to your taste. You can add a little sugar.
Place boiling adjika with apples, tomatoes and carrots in sterilized jars and close with metal lids. Turn it over, wrap it up and wait until it cools down. We remove preserved food instead of storing it - a pantry or cellar.
A thick, spicy mass that goes well with meat, fish and vegetable dishes is tomato adjika. In addition, with its addition, incredibly tasty cabbage soup and borscht are obtained.
The recipe for this dish came to us from Georgia several centuries ago and has taken root well in Slavic cuisine.
Today there are a huge number of recipes for making adjika, for example, even one made from zucchini. We will look at the simplest and most delicious tomatoes.
A set of necessary products (calculated for 5 liters):
- Ripe fleshy tomatoes – 2.5 kg.
- Garlic heads - 500 gr.
- Chili pepper (hot chilli product) – 300 gr.
- Classic table vinegar (9%) – 40 ml.
- Coarse salt plus granulated sugar 40 g each.
- Large sweet pepper – 2.5 kg.
- Refined oil – 100-120 ml.
Step-by-step recipe for making adjika with tomatoes
1. Wash all the vegetables well so that there is no fine sand or dirt left on them, dry them, remove the seeds from the sweet pepper. If you want the adjika not to be too spicy, you should also remove the entrails from the chile.
2. Peel the tomatoes so that the skin does not spoil the beauty and taste of the finished paste. Cut them into arbitrary pieces so that they can be easily processed in a meat grinder.
3. Peel the garlic.
4. Prepare the meat grinder; it must be clean without traces of past products. Otherwise, for example, if there are traces of meat on the device, the adjika that you are preparing for the winter will not be stored for long and may acquire foreign aromas or taste qualities.
5. Separately roll the tomatoes and both types of peppers into one bowl.
6. Roll the garlic into a separate bowl.
7. Stir the tomato-pepper puree, pour it into the pan, place on the stove and bring to a boil.
8. Add sugar to the dish, stir, after a couple of minutes add salt, and mix the ingredients of the pan well. Cook adjika for 1.5 hours (90 minutes).
9. About 10-15 minutes before the end of cooking, add grated garlic to the pan with the ingredients, stir the mixture several times clockwise.
10. Ready tomato adjika is poured into sterile jars.
11. Roll up, let the product cool right in the room and then store it for the winter in any convenient cool place. At the same time, I would like to note that such adjika is perfectly stored not only in the cold, but also at standard room temperature.
You should take:
- 1 kg. tomatoes (you should choose only the ripest and softest products).
- 1.5 or 2 depending on how hot you want the hot chili pod to be.
- 2 pcs. sweet thick-walled pepper.
- 2 heads of onion.
- 6 cloves of garlic.
- 3 tablespoons of vegetable oil.
- Taste your own salt, about a teaspoon without a slide.
- 2.5 spoons table. 9 percent vinegar.
How to make adjika quickly without cooking
Peel the washed tomatoes from the skin by blanching (immersion in hot water for a few seconds), cut in half, remove if there is a dense core in the middle of the vegetable.
Wash both types of peppers, remove all seeds and membranes from the inside.
Peel the onion and garlic.
Grind all prepared ingredients one by one through a manual or electric meat grinder into one bowl. In this case, you can use a blender or food processor to prepare the dish.
Mix the mixture thoroughly with a wooden spoon or spatula, add vinegar, salt and oil and mix everything again.
Tomato adjika is ready, you can eat it or pour it into small containers, close tightly and put in the refrigerator for storage. One disadvantage of this preparation is that the dish, unlike the previous version with cooking, is stored somewhat less and only in a cold place.
Set of ingredients:
- Ripe tomatoes – 1 kilogram.
- Horseradish (root) – 100 gr.
- Garlic – 4-5 cloves.
- Salt - a tablespoon.
- Sugar (you don’t have to use it, depending on your own taste) – the same amount as salt.
Cooking process
Wash all the products, peel them, and grind the garlic, horseradish and tomatoes separately in a meat grinder.
Add salt and sugar to the tomato mass, stir, add the horseradish mixture in portions.
Mix the products thoroughly, cover with gauze or newspaper and let stand for about an hour. This is necessary for the adjika to infuse a little.
Place the products in jars, screw them on, and put them in a cool place for long-term storage.
A set of products that need to be prepared:
- A kilogram of apples (any variety, it is better if they are sour fruits).
- A kilogram of carrots.
- Three kilos of tomatoes.
- A kilogram of pepper (thick-walled bell pepper is used, the product can be of any color).
- Three chili pods.
- Head of garlic.
- A glass of sugar.
- A third of a glass of salt.
- A glass of oil.
- A glass of 3% vinegar (you can use apple cider vinegar, in which case you will need a third of a glass or a little more).
How to properly prepare adjika from tomatoes and apples
We wash all the products under warm water, peel the apples and tomatoes, and remove the seeds from the peppers.
We cut the products not too finely: tomatoes and apples into slices, sweet peppers into strips, chili and carrots into rings or strips.
Place all the ingredients except the garlic in the bowl of a food processor and grind. You can make adjika mass in a blender or using an ordinary meat grinder.
Pour your mixture into a saucepan, add salt and granulated sugar, cook for 60-70 minutes.
After the allotted time, pour oil and vinegar into the container with the food, mix, cook over low heat for about another 10-15 minutes.
We sterilize jars and lids for rolling or twisting the product.
Pour hot adjika directly from the pan into containers, roll them up, turn the jars over, wrap them, let them cool in this form and everything is ready.
To store the spicy, delicious sauce, it is best to put it in a pantry, a cool cellar, or in a very ordinary refrigerator.
The most delicious, raw adjika without preservation or twisting (video)
So it happened that you had a lot of tomatoes and at the same moment, right there. I wanted something spicy. Here's your way out. See this recipe for raw adjika, repeat and your wish will be fulfilled. Add some tomatoes and eat deliciously.
For homemade adjika, you should take only fleshy varieties of tomatoes and only ripe, even overripe, fruits. The main thing is that the tomatoes are not rotten, and the fact that they are soft is a big plus in this case.
Tomato skins getting into a dish make its taste somewhat unpleasant, so it is best to get rid of the skins before cooking. This can be done in minutes. Boil water, make an incision on each tomato, lower the products one by one into boiling water for 2-3 seconds and then immediately into cold water, take out the vegetables and carefully remove the skin, starting from the place of the incision.
Almost all adjika recipes use hot pepper; it gives the dish a special spiciness and piquancy. If adjika is prepared from tomatoes not only for adults, but also for children, be careful with this ingredient, do not add too much of it and first remove the seeds from the pepper, as they make the product much spicier.
When working with chili, wear gloves to avoid burns that can be caused by a hot product.
During the cooking process, garlic loses its true pungency and aroma, so add this ingredient to adjika recipes with cooking no earlier than 10 minutes before the end of the cooking process.
Containers for storing food must be pre-sterilized along with their lids. In this case, sterilization can be done in any way - over steam, in the oven, by boiling.
Prepare delicious food and be healthy!
Once upon a time, high in the mountains of Abkhazia, shepherds grazed numerous flocks. And every spring, before a long hike, the owners of the sheep gave them salt. Animals absorbed it, increasing their appetite and thirst. And they grew faster and faster, kilogram after kilogram. The owners were happy, but they were afraid that the shepherds would steal the salt. But it's not that cheap! Wealthy flock owners decided to mix hot pepper into the crystals to discourage them. But cunning shepherds began to add various aromatic herbs and spices to it, and then happily consumed the mixture as a tasty seasoning for various dishes.
Description
This is the legend about adjika. Whether this really happened or not, no one knows for sure. But at least some experts claim that it was thanks to shepherds that adjika made from tomato and garlic appeared on our table, the recipe for which we will tell you below. Today, probably, only a person very far from culinary art does not know how to cook it. Every housewife has at least one simple one made from tomato and garlic in her notebook. I would like to note that the main role in adjika is played by pepper, although in translation from Abkhaz the word means “salt”, and in Turkish it means “hot, spicy”.
Delicious adjika without tomatoes
Traditional adjika says “no” to tomatoes, carrots, and apples. And if you haven’t tried a real hot mixture, which you only need to add a crumb on the tip of a knife, then take a chance using the following recipe. Take 5 kilograms of legumes, place them in a dark place on a towel and keep them there for 3 days. During this time, the fruits will dry out a little. Coriander should be ground, resulting in a glass of powder. Before you start mixing the ingredients, it is recommended to wipe your hands with vegetable oil and put on strong rubber gloves.
Peppers must be cut, cleaned of entrails and washed. Prepare the garlic; 500 grams is enough for the indicated proportions. The main components are ready for the further procedure. Pass the peppers and garlic through a meat grinder, then mix with coriander and grind twice more. Mix the resulting mass thoroughly with salt and place in prepared jars.
Credit should also be given to the “newly made” sauce. There are many decent options for every taste, sweet, spicy, with horseradish or apples. Some people prefer to add ginger and celery. They say that this composition promotes the process of losing excess weight.
Recipe
Granulated sugar - one tablespoon;
Coarse salt - three tablespoons;
Vinegar 9 percent - five tablespoons.
Adjika from tomato and garlic: recipe
Rinse and remove excess from vegetables. These can be black dots, tails, seeds (in pepper). Quarter the tomato fruits and place in a deep bowl. Leave for an hour to allow excess liquid to drain. The next step is to pass the components through a meat grinder or grater. Next, the spicy fruit and vegetables should be scrolled together. Finally, leaving only the hot peppers. There should be a separate container for them so that they can be added to the mass to taste. Mix everything with a non-metallic spatula, adding sugar, vinegar and salt. We pack the finished adjika into sterilized containers, seal with lids and store in the refrigerator.
Let's look at a few more secrets. It becomes pungent and sour when adding grated horseradish root; you don’t have to use acid. In addition, this ingredient has antiseptic properties.
A simple recipe for adjika for the winter
Tomatoes and garlic are the two main ingredients of the snack. But in order to make large reserves of sauce for a long time, you will need more vegetables, which, by the way, are better to be cooked.
How is adjika prepared from tomatoes, carrots and garlic? Its recipe is quite simple. Apples are also added to this dish. As a result, adjika becomes more like vegetable caviar, but it is also very tasty and popular among gourmets. Buy a kilogram of sweet peppers and carrots, you will need 2.5 kg of tomatoes, and 6-7 medium-sized hot peppers are enough. Don't forget apples, there are one kilogram of them. Combine these fruits with the rest of the vegetables and cook the resulting mass over medium heat for about an hour. Let cool slightly and only then add crushed garlic (200 g), a glass of sunflower oil, vinegar, sugar and salt. Then the mass needs to be thoroughly stirred with a spoon, preferably a wooden one, and placed in a treated container.
To better preserve the product, you can add a little vegetable oil to the top of the mixture. And if you don’t have hot pepper in pods on your household, replace it with ground pepper in the following proportions: 1 pod - 1 teaspoon.
What is adjika suitable for?
Homemade sauce will be an excellent addition to many dishes: jellied meat, jellied meat, any meat, including traditional chicken, pork or lamb kebab. It is especially pleasant to open a jar of aromatic mass in winter. The smell will evoke memories of the sunny season.
With horseradish
Let's look at a recipe for adjika made from tomato, horseradish and garlic. It stimulates the appetite well and is stored for a long time. From the consumption of a kilogram of tomato, you will need 200 grams of peeled root, a couple of sweet peppers, and 1-3 hot peppers. 250 grams of garlic will be enough.
Cooking process
To begin with, the tomatoes must be treated with boiling water and divided into several fairly large parts. Then you need to clean the remaining components. Chop the horseradish root into rings and cut the cloves into half cloves. The sweet pepper must also be scalded, freed from the top film and seeds inside, and chopped into small pieces. Pass the mixed vegetables through a meat grinder at least twice, then mix with spices: in equal parts, a tablespoon of salt, always sugar, you can add the same amount of curry or suneli hops from the market, then pour in vegetable oil and vinegar.
When the adjika made from tomato and garlic, the recipe for which we shared with you, is ready, you need to move on to twisting. Now two versions of it are known. The first is a water bath, to which the resulting mass should be subjected and then immediately rolled up. The second is to put the vegetable mixture into jars with loosely closed lids and leave them in the refrigerator for two days to let out excess air. After this, you can tightly pack it for long-term storage.
Adjika with zucchini for those who love original dishes
Fans of experiments can safely use other vegetables in the preparation of hot sauce. For example, zucchini.
To prepare you will need:
- half a kilogram of pepper and the same amount of carrots;
- three kilograms of zucchini;
- one and a half kilograms of tomatoes;
- ten cloves of garlic;
- two tablespoons of pepper (red);
- salt (two tablespoons);
- vegetable oil (200 ml);
- 100 grams of sugar.
Making delicious adjika from tomatoes, garlic and zucchini
- First, prepare all the vegetables: wash and dry.
- You can grind the vegetables in a meat grinder. Start with the tomatoes, twist them well.
- Peel the zucchini and pass through a meat grinder. Do the same with sweet peppers and carrots. Finally, squeeze the garlic into the resulting mass. Then combine all the ingredients in one container, add sugar.
- Then add salt and oil. Let the dish simmer over low heat. This process will take approximately forty minutes. All this time, stir the zucchini adjika so that it does not burn. It is better to use a thick-bottomed pan for cooking. At the end of cooking, add red pepper and simmer the dish for another ten minutes.
- Now transfer the adjika into the prepared jars and roll up. Shelf life in a cool place is long. By the way, you can try fresh mass. We wish you bon appetit!
A little conclusion
Now you know how adjika is prepared with garlic and tomatoes; we have provided you with a recipe without cooking. We also looked at a few more good cooking methods. I would like to note that adjika made from tomato and garlic, the recipe for which we shared with you, is beneficial for the body. Spicy gives an increase in energy, invigorates and renews strength. The vitamin composition helps in strengthening the immune system. But you should pay attention to contraindications. Do not get carried away with the sauce if you have been diagnosed with peptic ulcers or gastritis, so as not to harm your body.
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