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It’s quite easy to diversify any dish if you know what seasonings to add to it. True, most often, spices alone are not enough. In this case, you should turn your attention to adjika. This aromatic sauce has long gained popularity. It is great to use both to enhance side dishes and meat dishes. Regardless of the recipe, the result is almost always perfect and the taste is excellent.

Every adult has tried this roll at least once in their life. This rich dish is simply soaked in sun and spice. Vegetables, which are the main components, go well in various combinations. Abkhazian cuisine provided an almost perfect recipe, and Georgians added their own special flavor. Each people of the Caucasus contributed something of their own, and the result was an abundance of options with different tastes.

It is not surprising that in addition to standard spicy vegetables, everyone tries to add something unique to adjika. So many recipes include cilantro, pumpkin, gooseberries, currants, apples, mushrooms, walnuts and much more. The taste of each roll is unique and inimitable. It is probably almost impossible to try two identical recipes. Each housewife has her own tricks and preferences. And the result, regardless of the main cast, is always simply amazing. Spicy is the main thing and it must be played correctly to get the perfect option.

Another distinctive feature is the method of preparation. It can be boiled, sterilized, and often you can do without these subtleties. The basic taste and quality of the dish will depend on this.

Even those who have never experimented with seams and don’t know a single decent recipe will be able to discover something new and special. Having learned the technique of preparing various dressings, you can pamper your loved ones with something original every time. Two or three different options and the sauces will sparkle with new colors.

Below are the most popular recipes in my opinion. So, here we go:

Benefits for the body

The peoples of the Caucasus know very well how to whet the appetite and enhance the taste of food. And in this case we are not talking about salt and spices. Herbs can add their own unique flavors and enrich any sauce. At the same time, they will help get rid of certain diseases and help the body function faster.

Speaking about the benefits of adjika, we can highlight the following points. She:

Activates metabolic processes.
Cleanses the circulatory system.
Increases immunity.
Actively fights viruses.
Stabilizes muscle tone.
Increases intestinal motility.

If we take into account the classic recipe for the dish, it includes more than twenty herbs and products. And this directly indicates how many vitamins and minerals are contained in this sauce. We can talk endlessly about the benefits and it’s better to try making this delicacy.

Contraindications

Despite its undoubted benefits, adjika has a number of contraindications. Spicy foods, despite their remarkable taste, can sometimes lead to unpleasant and painful sensations. It is forbidden to eat adjika in the following cases:

Chronic diseases of the gastrointestinal tract.
Liver and kidney diseases.
Dysbacteriosis.
Increased intestinal acidity.
Spasms and pain in the pancreas.

Children and pregnant women should also avoid consuming this sauce.

A simple classic recipe for adjika made from tomatoes and garlic for the winter

It’s unlikely that anyone will be able to refuse such a delicacy. The result is truly worthy and tasty. And the main thing is that this sauce can be consumed with almost every meal.

Ingredients:

Tomatoes - 2.7 kilograms.
Carrots – 8 pieces.
Onions – 4 heads.
Chili pepper – 4 pieces.
Bell pepper (gogoshary) – 4 fruits.
Garlic – 5 heads.
Sunflower oil - glass.
Spices.
Salt – 75 grams.
Granulated sugar - a glass.
Vinegar - glass.

Yield 3 liters.

Cooking process:

1. Prepare and wash all products.

2. Remove seeds and stems from the hagoshars. Cut into large pieces.

3. Process through a meat grinder.

4. Rinse the tomatoes and remove all excess. Cut into large slices.

5.Pass through a press.

6. Peel and cut the carrots.

7. Twist.

8.Prepare hot pepper and chop.

9. Peel the garlic and pass through a press.

10. Peel the onions. Grind on a grater.

11.Place all vegetables in a deep container. Put on fire. Boil. Reduce flame. Boil for about half an hour.

12.Pour in sunflower oil, sugar, salt, spices. Stir. Leave to simmer for about another hour.

13.The amount of contents in the container will be reduced by almost half. Before finishing cooking, add vinegar.

14.Place adjika into pre-sterilized jars and screw on the lids.

15.Place in the refrigerator or basement for further storage.

Watch our video recipe:

An excellent sauce ideal for serving with meat and various side dishes. The savory taste is offset by moderate sweetness.

Adjika from tomato and garlic without cooking

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

Ingredients:

Tomatoes – 1.5 kilograms.
Sweet peppers – 2 fruits.
Garlic – 3 heads.
Horseradish root.
Chili pepper - a couple of pods.
Dry adjika – a tablespoon.
Salt – 50 grams.
Granulated sugar – 100 grams.
Vinegar – 1/4 cup.

Yield: 2 liters.

Cooking process:

1.Prepare all vegetables: wash, peel, remove seeds and stems, cut into portions convenient for processing.

2.Pass all products through a meat grinder.

3.If you want to get an incredibly hot sauce, do not remove the seeds from the hot pepper and process them together.

4.Add spices and sugar, dry adjika and mix thoroughly.

5. Leave for 15-20 minutes for the sugar and salt to completely dissolve.

6.Pour into previously prepared containers.

7.Place in a cool place for further storage.

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

Zucchini adjika recipe is finger licking good

It’s quite simple to prepare something original and at the same time incredibly tasty. For this purpose, it is worth learning the following recipe in more detail. At the same time, it has many benefits and a wide palette of tastes. And the time needed to prepare is no less than an hour.

Ingredients:

Zucchini – 3-3.5 kilograms.
Tomatoes – 1.5 kilograms.
Carrots – 8 pieces.
Gagoshary (bell pepper) – 4 pieces.
Garlic – 10 heads.
Rock salt – 4 tablespoons.
Vegetable oil - glass.
Vinegar – 75 milligrams.
Chili pepper – 2 pieces.

Yield: 3.5 liters.

Cooking process:

1. Rinse all vegetables thoroughly, remove all excess, cut and grind through a meat grinder. Mix thoroughly.

2.Place the sauce in a saucepan and place on the fire divider. Boil. Reduce flame. Cook for about 40 minutes.

3.Pour in vinegar essence, spices and sugar. Boil.

4. Stir in garlic. Boil for another 5-10 minutes.

5. Sterilize the jars. Pour the prepared adjika. Twist. Place in a cool place.

At any time of the year you can enjoy the unusual taste of this wonderful sauce.

Recipe for adjika with apples

Soft and tender and at the same time very piquant adjika in such a variety will appeal to everyone. It goes perfectly with many foods and is good as a main sauce for many dishes. Most chefs believe that this is the recipe that is worth mastering and preparing in significant quantities for the winter.

Ingredients:

Apples "Simerenko" - kilogram.
Ripe tomatoes – 4 kilograms.
Onions - 10 medium heads.
Garlic - head.
Table salt – 6 tablespoons.
Cinnamon - teaspoon.
Allspice and peas, 10 peas each.
Granulated sugar – 3/4 cups.
Laurel.

Yield: 6 liters.

Cooking process:

1. Rinse the tomatoes thoroughly, remove the stem, cut into 4 parts.

2. Peel the onion and divide into large slices.

3. Wash the apples, remove the stem and core, cut into 4-6 pieces.

4.Place all products in a saucepan with a thick bottom. Put on fire. Boil. Boil for 40 minutes. It is necessary that vegetables and fruits become soft.

5.Add allspice, peas and bay to the boiling liquid.

6. Add cinnamon. Stir.

7.Continue cooking for about 10 more minutes.

8.Remove from heat. Using a blender, grind all the products. Add pre-chopped garlic and pour in vinegar. Put it back on the stove.

9. Sterilize jars with lids. Pour adjika. Twist. Place it upside down and let it sit.

Such a roll can be stored without problems for several years, and served with all possible side dishes and types of meat.

Preparation method for plums

It is quite possible to create something unique and at the same time incredibly tasty if you are not afraid of experiments. There is no risk in using plums in cooking. Thanks to them, special taste qualities are obtained that will delight everyone. This applies to both adults and children.

Ingredients:

Plum - 3 kilograms.
Basil - a bunch or two.
Khmeli-suneli seasoning - 5-7 tablespoons.
Tomatoes – 800 grams.
Dill – 2 bunches.
Parsley - a couple of bunches.
Hot pepper – 3 pieces.
Celery greens – 3 bunches.
Garlic – 2 heads.
Rock salt – 50 grams.

Yield: 3 liters.

Cooking process:

1. Sort the plums and rinse thoroughly. Each one must be solid and strong.

2. Separate from seeds.

3. Chop the basil and add to the berries.

4. Process the remaining greens and place the container for cooking.

5. Remove the seeds from the pepper and cut into small pieces. Wash the tomatoes and divide into four parts.

6. Add seasoning, salt and spices.

7.Mix with your hands. This will help obtain the required juice and make the cooking process easier.

8.Put on low heat. This will help the juice to gradually release. Boil. Boil for 20 minutes over low heat. Stir constantly.

9.Remove from heat. Using a blender, process all the ingredients in the pan. It is important not to get burned during the processing process.

10.Pass the garlic through a press. Add to sauce. Place on fire and bring to a boil. Place in pre-prepared sterilized jars and close with a lid.

Video recipe:

This delicacy is stored in the basement or cool place. It is incredibly tasty and resembles tkemali, so it is often eaten first.

Spicy adjika in Abkhazian style - traditional recipe

Unusually tasty and rich adjika, made according to traditions, will help to reveal the entire incredible range of products included in its composition. Another feature of this dish is that it has an incredibly beneficial effect on the gastrointestinal tract and speeds up metabolism, thanks to the variety of herbs.

Ingredients:

Hot pepper – 3 pods.
Garlic - head.
Cilantro - a bunch.
Basil - a bunch.
Dill - a bunch.
Coriander – 2 tablespoons.
“Khmeli-suneli” - 2 tablespoons.
Spices and salt.

Yield: 400 grams.

Cooking process:

1. Leave the pepper to dry in the sun for several days. It must dry out.

2. Clear the pods of their contents and remove the stalks.

3. Peel the garlic.

4. Place all products in a blender. Recycle.

5. Grind the parsley and other greens in a blender. Mix with pepper and garlic.

6.Connoisseurs of rich taste can add a small handful of walnut kernels.

7.Salt and add spices. Mix thoroughly.

8. Leave to “rest” for a couple of hours.

9.The sauce can be consumed immediately after it has infused or stored in a cool place.

This original recipe is very rich. Therefore, there is sauce, it costs in small quantities.

Tomato with horseradish and garlic

Fans of spicy, or rather incredibly spicy and fiery, will like this type of sauce just to their liking. The combination of components is such that you simply cannot find a more pungent option.

Ingredients:

Tomatoes – 2 kilograms.
Garlic – 5 heads.
Horseradish root – 4 pieces.
Rock salt.
Pepper.
Sweet pepper – 8 pieces.
Chili pepper – 8 units.
Dill - a bunch.
Parsley - a bunch.
Vegetable oil – 40 milligrams.

Yield: 2 liters.

Cooking process:

1. Peel vegetables from all excess. Cut. Pass through a meat grinder. Soak horseradish root for an hour.

2.Add sunflower oil and spices to taste. Wash the dill and parsley and process in a blender. Add to all vegetables. Grind the horseradish root thoroughly.

3.Infuse adjika in the refrigerator or in the basement. After this, it is ready for consumption. If desired, it can be divided into jars and placed in the basement.

People with stomach problems should be warned: they should not consume more than one tablespoon. It is incredibly hot, so you should dose the portions.

Eggplant in adjika with photo

It’s incredibly easy to create a very savory and at the same time simply extraordinary appetizer or even a cold eggplant salad. At the same time, the main vegetable will still be the main one, and properly prepared adjika will only adequately frame it. But the result will be truly amazing and incredibly tasty.

Ingredients:

Eggplants – 1.5 kilograms.
Tomatoes – 1.5 kilograms.
Garlic - head.
Gagoshary (bell pepper) – 3 fruits.
Chili peppers are a thing.
Rock salt – 3 tablespoons.
Granulated sugar - a glass.
Vinegar – 50 milligrams.
Sunflower oil – 250 milligrams.

Yield: 2.5 liters.

Cooking process:

1. Wash and cut the tomatoes.

2. Wash the peppers, separate the stem and seeds, and divide into pieces. Peel the garlic.

3.Using a meat grinder or blender, chop the peppers, garlic and tomatoes.

4. Spicy connoisseurs can add more hot chili.

5.Pour the mixture into a saucepan with a thick bottom. Put on fire, add spices and salt. Boil. Pour in sunflower oil and vinegar. Bring to a boil again.

6. Peel the eggplants. Divide into portions. Place in boiling adjika. Cook over low heat for 20-25 minutes.

7.Pour into sterilized and dried jars. Close with lids, turn over and wrap.

Adjika with eggplants can be stored for several years. But true lovers of savory snacks will not let it stagnate under any pretext.

Connoisseurs of spicy taste should not remove the seeds from the chili. It is worth using dried fruits.
If you want to make adjika softer and more tender, you need to add neutral vegetables: carrots, gagoshars or apples.
For seaming you only need rock salt.
Spices processed using a pestle and mortar give a special palette of flavors. They saturate the sauce more strongly and impart a richness of aromas to it. Almost any type of spice can be used.
Preliminary calcination and frying of herbs and spices in a frying pan is considered ideal.
When using a blender to process vegetables, you must ensure that it does not make a simple puree from adjika, and maintain the necessary texture of the sauce.
Firm, ripe tomatoes are ideal for creating distinctive texture and incredible flavor.
Only metal lids will allow you to preserve the workpiece for a long time and prevent its damage.

It’s unlikely that anyone will refuse such a spicy delicacy. It not only improves your mood, but also helps fight many ailments. The most interesting thing is that such an appetizer is ideal at any time of the year and will go with any feast. Simple kebabs or a luxurious meat dish of European cuisine will definitely enrich them and give them new notes. And which of the proposed recipes to make your favorite, you should decide based on your favorite products and their preferred combinations.

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Among hot and spicy seasonings, adjika occupies one of the leading positions. It belongs to Caucasian cuisine, known for its love of fiery snacks. Traditional adjika has the simplest composition: it contains only hot pepper, salt and herbs. Moreover, so much salt is added that the finished seasoning can be stored for a long time even under not the most favorable conditions. However, today the presence of a refrigerator in every home has made it possible to deviate slightly from tradition and make adjika less salty, but just as hot and aromatic. It is clear that a seasoning made from only one hot pepper cannot serve as an independent snack, so the classic adjika recipe has undergone significant changes. Among homemade adjika recipes, popular ones include the use of sweet peppers, tomatoes, other vegetables, and fruits. Moreover, housewives give preference to variations that allow them to prepare adjika for the winter.

Cooking features

The variety of recipes for homemade adjika makes its preparation feasible, including for the winter, even for inexperienced housewives. However, they may benefit from advice from experienced chefs.

For traditional adjika, you need to choose the hottest varieties of pepper, and it can be slightly dried before chopping.
The hottest parts of peppers are the seeds. If you want a snack with a slightly milder taste, it is better to remove them.
If the spices are fried in a dry frying pan before adding to the appetizer, the adjika will have a more intense aroma.
Processing large amounts of hot pepper can cause burns. Therefore, you need to work while protecting your hands with disposable gloves. To prevent pepper vapors from causing respiratory irritation, it is better to clean peppers in cool water.
To prepare adjika according to any of the recipes, it is advisable to use enamel containers and wooden spoons. You can replace them with stainless steel utensils, but not with aluminum ones. Pepper contains a lot of vitamin C, and ascorbic acid can react with aluminum, which releases harmful substances when oxidized.
Most popular homemade adjika recipes include tomatoes. They must be peeled before use. This is easy to do if you cut the tomatoes crosswise and place them in boiling water for a couple of minutes. After this manipulation, you just need to cool the tomatoes by transferring them with a slotted spoon into a bowl of cold water, and then remove the skin from them by pulling it by the ends around the cut.
Whether to chop the tomatoes before mixing with the rest of the ingredients is debatable. Most recipes involve grinding them using a meat grinder or blender. However, some housewives prefer to have pieces of tomatoes in the adjika. In this case, it is enough to cut them into small pieces of arbitrary shape.
If adjika is prepared for the winter, it should be placed in sterilized jars, regardless of the temperature at which the snack will be stored. The jars must also be sealed tightly. To do this, use either metal lids that are rolled up with a special key, or screw ones. Lids must be boiled before use.

Classic adjika recipe

Composition (per 0.5 l):

hot capsicum – 1 kg;
garlic (optional) – 1 head;
cilantro – 20 g;
dill – 10 g;
basil – 10 g;
savory – 10 g;
salt – 40 g;
pomegranate juice (optional) - until desired consistency is achieved.

Cooking method:

Wash and dry the peppers. In the Caucasus, for this purpose, they lay it out in a well-ventilated place and wait 2–3 days. You can do the same or use an oven to speed up the process.
Cut off the stems of the peppers - they are not needed.
Cut the pepper into small pieces. To obtain an authentic taste, it is better not to remove the seeds.
Peel the garlic, cut each clove into several pieces.
Finely chop the greens.
Divide all products into several parts, not necessarily equal.
Put one part of each product, add part of the salt and grind everything with a pestle. To prepare real Caucasian adjika, you need to grind the ingredients exactly in the specified way, otherwise the consistency of adjika will not be quite the same as that of the traditional Caucasian seasoning.
In the same way, chop the remaining products into pieces.
Mix everything, if desired, dilute to the consistency you need with pomegranate juice or table wine.

All that remains is to put the adjika into clean jars, close them tightly and put them in the refrigerator - heat treatment of the products is not provided for in the classic recipe for preparing adjika. You can store it for a long time, even all winter, but only in the refrigerator.

Adapted recipe for Caucasian adjika

Composition (per 0.5 l):

hot capsicum – 0.3 kg;
sweet pepper – 0.7 kg;
garlic – 1 head;
cilantro – 50 g;
purple basil – 20 g;
salt – 40 g.

Cooking method:

Wash the peppers. Blot them with napkins. Cut off the stems. Cut the fruit lengthwise and remove the seeds. Cut into small pieces. You need to do this with all varieties of pepper: both hot and bell pepper.
Grind both types of peppers using a blender. It is acceptable to use a meat grinder, but keep in mind that in this case the adjika will have a coarser consistency.
Finely chop the cilantro and basil with a knife.
Peel the garlic cloves and chop them in the same way as the pepper.
Mix pepper with garlic and salt. Stir until the salt dissolves.
Add chopped herbs, stir.
Sterilize small jars (you can use baby food jars) and their lids.
Divide the adjika into jars, seal and put in the refrigerator.

Caucasian adjika can be used as a seasoning right away, but it is better to let it brew for 30–40 days - gourmets say that in this case it will taste better.

Georgian adjika with walnuts

Composition (per 0.65–0.75 l):

bell pepper – 0.75 kg;
walnut kernels – 0.25 kg;
garlic – 1 head;
chili pepper – 3 pcs.;
hops-suneli – 10 g;
cinnamon - a pinch;
salt – 40 g;
coriander – 10 g.

Cooking method:

Wash the peppers, remove seeds, cut them into pieces and grind them through a meat grinder.
Do the same with garlic and walnuts.
Mix the pepper puree with the nut-garlic mixture. Blend with a blender to obtain a thinner consistency.
Add spices and salt. Stir again using a mixer or blender. You need to stir for at least 5 minutes, otherwise the salt may not have time to dissolve.

All that remains is to pour the adjika into sterilized bottles, screw them on and store them in the refrigerator.

Adjika in Armenian

Composition (per 3 l):

tomatoes – 3 kg;
hot pepper – 0.25 kg;
garlic – 0.5 kg;
salt – 20 g.

Cooking method:

Wash, pour boiling water over the tomatoes and peel. Cut into pieces and blend with a blender.
Add salt to the tomato puree and mix well.
Prepare the garlic and pepper, grind them using a meat grinder and mix with the tomato mass. It is important to salt the tomatoes before adding other ingredients, otherwise they will be almost tasteless later.
Place the resulting mixture in an enamel container and leave for 2 weeks in a cool place. Stir it daily.
After 10–14 days, pour the adjika into glass jars, close them tightly and refrigerate.

Don't worry about the tomatoes turning sour - if you do everything right, this won't happen.

Adjika with horseradish for the winter

Composition (for 4.5–5 l):

tomatoes – 2 kg;
sweet pepper – 2 kg;
hot pepper – 1.5 kg;
garlic – 100 g;
horseradish roots – 100 g;
sugar – 20 g;
salt – 40 g;
table vinegar (9 percent) – 100 ml.

Cooking method:

Wash and pat dry the vegetables.
Peel the horseradish.
Remove the seeds from the peppers and cut the peppers themselves into pieces.
After dousing the tomatoes with boiling water, peel them. Cut each into 6-8 pieces.
Grind all the vegetables along with the horseradish, mix with salt and sugar.
Place the pan with vegetables on low heat, cook them for 5 minutes, stirring until the salt and sugar dissolve. Leave to infuse for 2-3 days in a cool, dark place.
After the specified time, pour in vinegar and stir.

After this, the adjika needs to be placed in prepared jars, closed tightly and stored in the cold, for example in the refrigerator. Adjika prepared according to this recipe can be left for the winter, but only in a cool place.

Homemade adjika with apples for the winter

Composition (per 3 l):

tomatoes – 3 kg;
sweet pepper – 1 kg;
sour apples – 0.5 kg;
carrots – 0.2 kg;
garlic – 0.2 kg;
hot pepper – 0.2 kg;
vegetable oil – 0.25 l;
salt – 60 g.

Cooking method:

Pour boiling water over the tomatoes, peel and cut into small pieces, place on the bottom of a spacious enamel pan.
Wash the apples and cut out the core. You can clean them if you wish, but this is not necessary. Grind the apples through a meat grinder or grind them in another way. For example, you can simply grate them.
Remove the stems and seeds from the peppers and grind them using a blender or meat grinder.
Peel and finely grate the carrots.
Crush the garlic with a hand press or chop it in any other way.
Mix all the ingredients, adding oil and salt, with chopped tomatoes.
Place the pan on the fire and cook for 2 hours. During this time, the volume of the snack will decrease significantly, but it will have a richer taste. Stir it constantly to prevent it from burning.
Sterilize the jars and fill them with adjika. Cork.

Adjika prepared according to this recipe can be stored at room temperature, which is why many housewives prefer to cook it.

Adjika is one of the spiciest appetizers that are prepared for the winter. Adjika prepared according to a traditional recipe serves as a seasoning. Adjika, which is dominated by tomatoes, is used as a sauce or even as an independent snack.

Adjika from tomatoes has different methods of preparation, for example with or without cooking. It is not difficult to prepare, it is stored well and for a long time - all winter. Each homemade adjika recipe is original in its own way. Here are some of them - perhaps the most successful.

List of adjika recipes in the article:

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.

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

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.

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

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.

There are a huge number of ways to prepare adjika from tomatoes. Recipes can be selected depending on the skill level of the housewife, both quite simple and more complex. How to prepare the most delicious adjika from The best recipes are collected in our article. But I would like to note the fact that each of us has different taste preferences. Therefore, there is no need to claim that the preparation prepared according to a certain recipe is the most delicious. They are all, to some extent, the “tastiest”. And the choice is yours.

Adjika "Home comfort"

Are you looking for the most delicious adjika recipe? Then try this one. Adjika prepared according to this recipe has a mild taste, without being too spicy. In addition, this method of cooking has its own zest - apples. They influence the taste of the dish so much that it becomes an excellent addition to any side dish.

List of ingredients:

about two kilograms of tomatoes;
one kilogram of apples (the variety does not matter);
one kilogram of carrots;
one hundred grams of hot pepper;
one hundred and fifty milliliters of vinegar;
one hundred and fifty grams of sugar;
two hundred milliliters of sunflower oil;
two hundred grams of garlic;
fifty grams of salt.

The main role in this recipe is given to tomatoes, since they, interacting with seasonings, give an extraordinary taste. It follows from this that tomatoes must not be green or limp.

Cooking method. It is necessary to cut out the stems from pre-washed tomatoes. Further, if the tomatoes are small, then they are cut into two parts; if they are large, then into four parts. The apples are peeled and the core removed. The carrots need to be washed and peeled. The seeds are removed from sweet and bitter peppers. Grind everything using a meat grinder, and then transfer the resulting mass to a thick-bottomed bowl or cauldron. After which everything is thoroughly mixed with a wooden spoon and then placed on the stove. The adjika is cooked for 60 minutes, but it should be stirred constantly. At the end (about seven to ten minutes before the end) you need to add garlic and vinegar. After this, the dish is mixed again, boiled well and poured into jars.

Adjika with horseradish

Required ingredients:

about two kilograms of red tomatoes;
one kilogram of sweet pepper;
three hundred grams of garlic;
three hundred grams of hot pepper;
three hundred grams of horseradish (one fresh root);
two hundred grams of salt;
two hundred milliliters of vinegar (required 9%).

Cooking method. Tomatoes need to be washed and their stems cut out. The pepper is thoroughly washed, the seeds are removed, and the stalk is cut out. Horseradish and garlic are peeled and cut into very small pieces (some housewives prefer to grind these ingredients in a meat grinder). Sweet and bitter peppers along with tomatoes are passed through a meat grinder. Next you need to add salt, vinegar, chopped garlic and horseradish. After thorough mixing, all unnecessary liquid is drained. We put the resulting mass into jars and close them. It is best to store them in the refrigerator on the bottom shelf. As a rule, it turns out about 3 liters of adjika.

Adjika with garlic and tomatoes

The most delicious adjika made from tomato and garlic is suitable both for lovers of spicy (adding garlic) and for people who do not like too spicy preparations.

Required ingredients:

about three kilos of tomatoes;
1 kg of bell pepper;
500 g garlic;
150 grams of hot pepper;
one hundred grams of salt;
three tablespoons of sugar.

Cooking method. Initially, you need to remove all the seeds from the bell pepper. Then the stalks are removed and the garlic is peeled. And only after completing all the above steps you can start washing all the vegetables. After this, bell and hot peppers are passed through a meat grinder. Salt and sugar are added to the resulting mixture. After completing all these steps, you need to put the dish in the refrigerator for a day. In the morning, all excess liquid is washed off. After preparation, adjika is placed in pre-prepared jars, and then placed again in the refrigerator for further storage.

Adjika "Kyiv"

Some argue that this is the most delicious adjika. Prepared for the winter, it will please even the most sophisticated gourmets. In addition, preparing it is quite easy and simple.

Required ingredients:

5 kg of tomatoes (ripe);
bell pepper (1 kg);
sour apples (1 kg);
carrots (1 kg);
two tablespoons of salt;
2 cups sugar;
black and red pepper (one tablespoon each);

First you need to wash all the vegetables. The pepper is seeded and cored. Then peel the tomatoes (to make this faster and easier, it is recommended to pour boiling water over the tomatoes for five to seven minutes). After this, all vegetables are chopped in a meat grinder. Butter, sugar, salt, and spices are added to the resulting mass. Next, the resulting mixture is placed on the stove and cooked until the required thickness is obtained. Afterwards, you immediately need to pour it into pre-prepared containers. It is best to store in a cool place - refrigerator, basement, cellar.

Adjika in Armenian

Despite the length of the cooking process, adjika made according to this recipe will not leave you and your guests indifferent to its taste.

Required ingredients:

about 5 kilograms of tomatoes (ripe);
0.5-1 kilogram of garlic;
0.5 kilograms of bitter capsicum;
salt (to taste).

Method of preparation: vegetables need to be washed and peeled from seeds and cores. Garlic, peppers and tomatoes are ground in a meat grinder. Salt is added to the resulting mass. Then the dish should be left in an enamel bowl for a period of ten to fifteen days. This time is needed for the adjika to ferment, and it needs to be stirred every day. It is important to remember that the tomato juice should be drained before adding garlic and pepper to the dish. If this is not done, then the adjika will seem under-salted.

Adjika "The Restless Sinner"

This recipe is perfect for lovers of “thrilling” sensations. Having tried this adjika, everyone will appreciate its pepperiness.

Required ingredients:

about 2 kilograms of tomatoes (red);
twenty pieces of sweet pepper;
ten to fifteen pieces of hot pepper;
400 grams of garlic;
three sticks of horseradish;
two bunches of parsley;
two bunches of dill;
four tablespoons of salt;
four tablespoons of sugar;
vinegar to taste (required 9%).

Cooking method. Before preparing this dish, you need to thoroughly rinse all the vegetables, and then remove them from seeds and stalks. After this, the vegetables need to be chopped using a meat grinder or blender. Salt, sugar and a little vinegar are added to the resulting mass. Everything is thoroughly mixed and poured into pre-prepared jars. The jars are closed with plastic lids.

Adjika "Yadrenaya"

This adjika will appeal to real men. It goes well with almost all products, but it acquires a special taste together with fish dishes.

Products:

about five kilos of tomatoes (ripe);
five to six heads of garlic;
one hundred grams of salt;
one hot pepper;
six large horseradish roots;
one sweet pepper.

Cooking method. Vegetables are washed in cold water, all seeds and stalks are removed, and then twisted in a meat grinder. Salt and chopped garlic are added to the resulting mass. Then the dish is thoroughly mixed, after which it can be laid out in prepared containers. Must be stored in the refrigerator.

Adjika "Adjarian"

Real adjika, which is made on the basis of such irreplaceable ingredients as hot red pepper and garlic. Naturally, other vegetables and spices are added to diversify the taste sensations. It is not only tasty, but also healthy. Only its excessive consumption can be harmful to health.

Required Products:

about five kilos of tomatoes;
one kilogram of carrots;
kilogram of bell pepper;
five to ten pieces of hot pepper (to taste);
half a kilogram of onions;
half a liter of vegetable oil;
five to seven heads of garlic;
salt (to taste).

Wash the vegetables. Next, the tomatoes must be removed from the core and stalks, and the peppers must be cleared of seeds. Then you need to divide the tomatoes, bell peppers and onions into 2-4 parts. All ingredients are processed in a meat grinder. After this, vegetable oil, salt and pre-chopped garlic are added. Mix everything well with a wooden spoon and put it on the fire. Cooking time is two hours. It is necessary to stir periodically. After cooking, the dish must be placed in jars and rolled up.

Adjika "Home"

The best thing about the recipe for the most delicious homemade adjika in this case is that the dish is easy to prepare. It is also worth noting that the workpiece prepared in this way does not need to be stored in a cool place. Even when stored in a warm room, the taste of this adjika does not deteriorate.

Adjika “Homemade” will be the most delicious if you use vegetables grown in your own garden when preparing it. So, the list of products:

about five kilograms of tomatoes;
one kilogram of bell pepper;
fifteen pieces of hot pepper;
250-300 grams of garlic;
450-500 grams of horseradish;
200 milliliters of salt;
400 milliliters of vinegar (required 9%);
400 grams of sugar.

Cooking method. Vegetables need to be washed under cold water and then peeled from seeds, cores and peels. Then everything is ground in a meat grinder, including the pepper seeds. After this, salt, vinegar, sugar and pre-chopped garlic cloves are added. After mixing everything, you need to let the resulting mixture brew for exactly 50 minutes. no need. After time has passed, you can safely bottle the adjika.

When thinking about the question of what is the most delicious adjika, you need to remember the fact that the taste of the preparation you prepare depends entirely on the amount of proportions of seasonings and auxiliary ingredients. When preparing it, you can safely show your imagination and add something of your own to the existing recipe. If the experiment was a success, then next time you can prepare a large number of jars with tasty and healthy adjika.

Do you know what real Abkhazian and Georgian homemade adjika is? As they say, authentic? So here it is. This is a paste of hot red pepper, garlic, salt and herbs. And that's it, nothing more is added. Incredibly aromatic, hot and spicy sauce for meat. It's not hard to do, but...

however, it all comes down to a variety of pepper that grows only there, in Abkhazia, and some spices, for example, blue fenugreek (“utskho suneli”), which for some unknown reason are not sold here (“hops suneli” are available, but why “utskho” - no, it’s surprisingly simple). And yet you can try to make such adjika.

How to make Georgian adjika at home

Grind 2-3 hot red peppers in a mortar to a homogeneous paste (since Abkhazian pepper is not available, we choose the strongest chili) along with 2 cloves of garlic and coarse sea salt. Add ground dry spices there (1/3 tsp each of suneli hops in the absence of utskho and cilantro seeds). And it's all. This adjika is stored in the refrigerator, it lasts for a very long time.

The given recipe for adjika quite accurately conveys its authentic spirit. Adding basil, dill and similar liberties, which are also recommended in addition to it, is a matter of taste. Like all other recipes for adjika or what is called it.

What do we call homemade adjika?

In Russia, Ukraine and many other post-Soviet countries, the subject of conversation is tomato sauce, to which everyone adds something to suit their taste. In our area, homemade adjika has lost its original appearance, becoming a completely different dish. Given its popularity and versatility, we most often preserve it - a boiled mixture of tomatoes and sweet bell peppers, to which all kinds of vegetables and herbs, fruits and spices are added.

I cook the most basic version of adjika - from ripe sunny tomatoes and sweet pepper. I use it as a sauce for meat and pasta, rice and lentils, actively add it to borscht and kharcho, eat it with dumplings and manti. It is ideal - restrainedly bright, richly modest, fragrantly emphasizing. I recommend it to you as a base for soup dressings and stews, an addition to stewed beef and fried pork, “quick” ketchups and tomato sauces.

Ingredients for adjika recipe “Russian style”

5 kg of ground tomatoes of the “Slivka” type;
5 kg of red bell pepper;
0.5 cups table vinegar;
1 cup of sugar;
2-3 heads of garlic;
salt to taste.

Homemade adjika from tomatoes and bell peppers

The set of products is very laconic - there is nothing superfluous in it, only the essentials, but it is in this minimalism that the most important secret of my adjika lies: simplicity and richness of taste. TOMATOES

So, wash the tomatoes and leave them for 10-15 minutes so that the water drains a little. We carefully cut off damaged areas, crushed, scratched, ugly and substandard. Remove the stalk. Depending on the size of the fruit cut them into 2-4 parts.

PEPPER

We wash and remove the stalk, and with it all the seeds, membranes and possible spoiled parts.

GARLIC
Peel and wash the garlic. That's it, the main part of the work is finished, we won't stir up any more dirt. Next, we involve free labor in the process in the person of a spouse or children - the first has an incentive (who doesn’t dream of delicious spaghetti with amazing homemade sauce?), the second category of helpers is happy to try solely for ideological reasons.

MEAT GRINDER

We take out the meat grinder, install it (assemble it) on a table convenient for the work of gentle men’s hands and small children’s hands. We designate the front of work - peeled peppers and tomatoes cut into pieces. Having given everyone an important strategic task, we go into the next room - do a manicure, read a book, chat on the phone. As soon as you hear that your subordinates have completed the task, come back - you are left with nothing but nonsense.

COOKING

Pour the twisted tomatoes and peppers into a large saucepan and put on fire. Bring to a boil, reduce gas to low and boil adjika for about 40 minutes.

SALT, SUGAR

Add sugar and salt and taste. Let's try again. We adjust the taste and do the tasting again (preferably with a slice of fresh Borodinsky and a couple of pieces of boiled pork). As soon as you feel like it wouldn’t hurt to add a little more salt, stop: just enough. As a rule, cooled adjika tastes a little saltier than hot one.

VINEGAR, GARLIC. SUNSET

Have the jars been sterilized? Did you boil the lids?

Then quickly pour in the vinegar, squeeze out the garlic, stir well and pour. Cover with lids, roll up and hide under a couple of blankets. After a day, adjika can be transferred to the pantry, where it can be stored, taken out as needed.

This is all. Really simple? Especially when playing. Yield: approximately 6.5 liters.

This is how much homemade adjika is stored in my pantry, a sought-after product!

What products can you use to make adjika at home?

By experimenting, you can add various components to adjika:

- zucchini and eggplant;
- carrots and pumpkin;
- plums and cherry plums;
- beets and celery;
- apples and pears;
- mushrooms;
- green tomatoes;
- horseradish;
- chilli;
- onion;
- vegetable oil;
- nuts;
— as well as a wide variety of herbs and spices.

What do you make adjika from?