Spicy tomato adjika for the winter. Adjika for the winter - the best recipes for the most delicious homemade adjika. Delicious adjika for the winter made from tomatoes and garlic without sweet pepper

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?

Photo by Shutterstock

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.

Every kitchen has a group of spicy seasonings and snacks that go perfectly with meat dishes. Many of them are prepared based on vegetables, hot spices and herbs. In the Caucasus, such seasonings include adjika. Here it is prepared from hot capsicum, garlic and salt, it turns out thick and oily. This seasoning is liked by many of our compatriots, but some find it unusually spicy and salty. As a result, skillful housewives adapted her recipe by including tomatoes. Adjika with tomatoes and garlic turns out to be more tender and juicy than the traditional Abkhazian one, and it is good in its own way. It can also be served with meat, or can be used instead of a savory snack or even spread on a sandwich.

Cooking features

Adjika with tomatoes and garlic can be raw, that is, cooked without heat treatment, or boiled. Additional ingredients may be added to it. Most often these are bell peppers, onions, apples. Of course, seasonings made according to such different recipes will differ, but we can also outline the general features of preparing this dish.

For adjika, you need to choose ripe, or even overripe, tomatoes. The fruits are allowed to be cracked. The main thing is that they are not rotten or spoiled.
Pieces of tomato skin found in the seasoning make it less pleasant to taste. Therefore, most often tomatoes need to not only be chopped with a blender or minced through a meat grinder, but also peeled. If you don't know the little details, this process can take a lot of time. But there is actually a simple way to skin tomatoes, and once you know it, you can do it in minutes. Boil the water. Make cross cuts on the tomatoes. Throw the vegetables into boiling water for a couple of minutes. Using a slotted spoon, transfer to a bowl of cold water. After a few minutes, remove the tomatoes from the cold water and, grasping the skin by the loose ends, remove it.
Adjika made from tomatoes and garlic almost always includes hot pepper. It also needs to be crushed. This can be done without removing the seeds from the pepper or after they have been removed. In the first case, the seasoning will be much spicier.
When processing garlic and hot peppers, protect your hands with gloves. Otherwise, you may get burned. This is especially likely if you prepare adjika in large quantities.
Garlic loses much of its pungency when cooked. If you want it to retain its piquant taste, add it only 10 minutes before the snack is ready.
Be sure to sterilize the jars into which you plan to pour adjika. Otherwise, it will quickly spoil, regardless of the cooking method.

Adjika made without cooking can only be stored in the refrigerator. If the seasoning has been subjected to prolonged heat treatment, it can be stored at room temperature.

Adjika from tomatoes and garlic without cooking

Composition (for 4 l):

tomatoes – 3 kg;
sweet pepper – 1.2 kg;
garlic – 150 g;
hot capsicum – 100 g;
table vinegar (9 percent) – 150 ml;
salt – 40 g.

Cooking method:

Wash the tomatoes, dry and cut. Place in boiling water for a few minutes, then cool by transferring to a container of ice water. Clean.
Cut out the stems along with the seals next to them. Cut the tomato pulp into large slices.
Peel the garlic.
Wash the sweet peppers. Cut off the stems and remove the seeds. Rinse again, dry and cut into large oblong pieces.
Wash the hot peppers. Remove the stems. Cut each pod into several pieces. If you want a spicier seasoning, do not remove the seeds, otherwise it is better to get rid of them.
Scroll all ingredients through a meat grinder. You can also use a blender if that seems more convenient to you.
Place the vegetable mixture in a common container. Add salt and vinegar. Mix well. Leave to infuse for an hour.

While the adjika is infusing, you will have enough time to prepare the jars. Then you just need to fill them with aromatic seasoning, close them tightly and put them in the refrigerator.

Classic adjika with tomatoes and garlic

Composition (per 5 l):

tomatoes – 2 kg;
garlic – 0.5 kg;
bell pepper – 3 kg;
hot capsicum – 0.3 kg;
vegetable oil – 100 ml;
table vinegar (9 percent) – 40 ml;
sugar – 40 g;
salt – 40 g.

Cooking method:

Prepare the tomatoes by peeling them and cutting them into pieces.
Wash and clean both types of peppers.
Separate the garlic cloves and peel them.
Separately grind tomatoes, peppers and garlic through a meat grinder.
Mix the tomato and pepper puree, set the garlic mass aside for now.
Place the pan with tomato-pepper puree on the fire. Heat until it starts to boil.
Add salt and sugar, pour in vinegar and oil. Cook over low heat, stirring occasionally, for an hour and a half.
10 minutes before readiness, add garlic and stir.

The finished snack just needs to be placed in prepared jars and rolled up. This adjika stands well at room temperature.

A simple recipe for adjika from tomatoes and garlic

Composition (for 4 l):

tomatoes – 2 kg;
garlic – 5 heads;
hot pepper – 2 kg;
salt – 40 g.

Cooking method:

Peel the tomatoes and pass through a meat grinder.
Remove the seeds from the pepper. Grind the pepper using a meat grinder and mix with tomato puree.
Grind the peeled garlic with a blender or meat grinder.
Place the pan with tomato puree and pepper on the fire and bring to a boil.
Add salt and garlic. Cook for 7–8 minutes.
Place in sterilized jars and seal them tightly.
Turn over and cover the jars, leaving them like that until they cool.

This very hot seasoning should be stored in a cool place. It doesn't have to be a refrigerator - a cellar or unheated pantry will also work.

Adjika with tomatoes, garlic and apples

tomatoes – 2.5 kg;
garlic – 0.2 kg;
capsicum – 150 g;
bell pepper – 1 kg;
carrots – 1 kg;
apples – 1 kg;
salt – 60 g;
sugar – 150 g;
vegetable oil – 150 ml;
table vinegar (9 percent) – 150 ml.

Cooking method:

Wash and peel vegetables and fruits.
Scroll them through a meat grinder twice. Chop the garlic separately.
Set aside the garlic and mix the remaining vegetables. Applesauce should also be mixed with vegetables.
Place the resulting puree in a thick-bottomed saucepan.
Place on low heat and cook for an hour.
Pour in the oil and vinegar, add sugar and salt, and garlic. Stir.
Continue cooking for 10 minutes.
Place in prepared jars, seal them and store in the pantry.

This recipe produces a not-too-spicy seasoning, so it can be served as an appetizer on its own.

Adjika with tomatoes and garlic is one of the most popular seasonings. It can be served with meat or as a separate dish.

It is an Abkhazian and Georgian spicy seasoning with the consistency of a thick paste, which includes ground red pepper, cilantro, herbs, dill, garlic, grated walnut kernels and salt. The classic version of adjika does not include tomatoes, but over time, different recipes for this “hot” sauce appeared - with tomatoes, apples, onions, horseradish. So, dishes made from meat, fish, legumes, rice, eggs, and vegetables go well with adjika. It is known that the seasoning helps to “kindle” appetite, accelerate blood circulation, cleans blood vessels from cholesterol plaques, and also has a positive effect on potency in men. In addition, this “universal” product is low-calorie - approximately 50 kcal per 100 grams! How to properly prepare homemade adjika for the winter? Today we will study the best step-by-step recipes with photos and videos of adjika - with and without cooking, without and with vinegar, with the addition of various spices. Especially busy housewives will love the simple recipe for adjika, which does not require cooking, and your pantry will be replenished with new original preparations. By following the recipe, you can prepare an extremely tasty, aromatic and Caucasian-style spicy seasoning with your own hands - you’ll just lick your fingers!

Spicy adjika for the winter - the best recipes “for 5 kg of tomatoes” step by step with photos

Translated from Abkhazian “adzhika” means “salt”. According to legend, adjika was “invented” by Abkhazian shepherds grazing numerous flocks of sheep in the mountain valleys. To increase appetite, the sheep were given salt - as a result, the animals consumed more feed and gained weight better. However, in those days the cost of salt was too high and they tried to use it sparingly. When giving this “miraculous” remedy to the shepherds, the sheep owners resorted to a trick - they mixed pepper into the salt. True, resourceful shepherds began to mix “pepper salt” with various spices and herbs, obtaining a fiery seasoning for their everyday food - adjika. Today there are a lot of adjika recipes and every nation prepares it in its own way. What's the best hot sauce recipe? Many housewives prefer to prepare adjika with tomatoes and spices for the winter. We invite you to try the popular “domestic” adjika recipe with photos - following the recommendations, you will get an excellent hot sauce for your favorite meat and fish dishes.

Necessary ingredients for preparing spicy adjika according to the recipe “for 5 kg of tomatoes”:

tomatoes – 5 kg
sweet pepper – 1 kg
carrots – 1 kg
onion – 600 gr.
garlic – 400 gr.
hot pepper – 150 gr.
vegetable oil – 1.5 cups
sugar – 1 glass
salt – ½ cup
vinegar 9% - 150 ml

How to prepare spicy adjika from 5 kg of tomatoes for the winter - step-by-step instructions with photos:

Wash the tomatoes thoroughly under running water and, if necessary, cut out spoiled areas. We pass through a meat grinder or blender, turning the juicy fruits into tomato puree.
We clean sweet and bitter peppers from stalks and seeds and also grind them using a meat grinder. Alternatively, you can soften finely chopped vegetables by simmering them in a frying pan and then crush them with a masher - choose the most preferable method.
Carrots, onions and garlic also need to be peeled and grated or, like the other vegetables, put into a meat grinder or blender. In a large saucepan, combine all the crushed ingredients and place over medium heat.
After boiling, you can reduce the heat and continue to simmer the vegetables for an hour. Pour in vegetable oil and vinegar, salt and sugar. After two hours of simmering over low heat, we begin to pour the finished adjika into sterilized jars, filling the containers to the top.
Having rolled up the clean lids, turn the jars upside down and cover them with a blanket. After a day, the cooled spicy adjika can be taken to the cellar for storage or placed on the refrigerator shelf. In winter, such a spicy seasoning will be an excellent addition to holiday and everyday menus. Simply delicious!

Adjika from tomato and garlic for the winter - recipe without cooking, with photo

Spicy, fiery adjika is a traditional Abkhaz seasoning with garlic and hot pepper, without which not a single holiday meal is complete. Today we will try to soften the “fiery” taste of adjika by adding bell peppers and ripe tomatoes. According to our recipe with photo, adjika is prepared without cooking or other heat treatment, however, thanks to the presence of preservatives in the composition, the product will be perfectly preserved until winter. Preparing adjika from tomatoes and garlic will not take much time, and the result will please everyone who loves everything spicy and “spicy”.

Ingredients for the recipe for raw adjika with tomatoes, garlic and horseradish (a lot of vegetables - peeled):

hot pepper (long) – 350 gr.
garlic – 220 gr.
red ripe tomatoes – 2 kg
sweet red pepper – 1 kg
horseradish root – 150 gr.
sugar – 2 tbsp. l.
salt – 3 tbsp. l.

Preparing adjika with tomatoes and garlic for the winter - according to the recipe without cooking:

Cut the washed and dried tomatoes into pieces - halves or quarters (if the fruits are large).
The hot chili peppers also need to be washed and placed on a towel to drain. Then we cut off the green “tail” of each peppercorn, but there is no need to remove the seeds.
Wash the horseradish roots and thoroughly clean them, if necessary, chop them into shorter pieces - 5 - 7 cm each. Peel the garlic cloves.
We free the bell pepper fruits from the stalks and internal partitions with seeds. After cleaning, rinse again under running water.
We begin to pass all the purified components one by one through a meat grinder - tomatoes, peppers, garlic and horseradish root. Place the resulting vegetable puree into a pan of a suitable size. Add sugar, salt and mix the contents thoroughly. Now you need to give the adjika time to brew so that the vegetables are “mutually” saturated with juices and aromas - about 2 - 3 hours.
We wash the jars and lids for preservation as thoroughly as possible and steam sterilize them. We put the adjika into jars and roll it up, and any “secluded” place is suitable for storing the preparation - a pantry shelf, a basement or a refrigerator. Opening such a jar in winter, you can enjoy a new taste of your favorite dishes.

Spicy adjika from tomato and garlic for the winter with cooking - without vinegar, recipes step by step

For harvesting adjika for the winter, very ripe tomatoes, even slightly crushed ones, are best suited - damaged or spoiled areas need to be cut off. Many popular recipes for homemade adjika include vinegar, which ensures the preservation of the product for a long time. However, not everyone likes the sharp taste of this natural preservative, which it so “generously” shares with vegetables in a jar. So spicy adjika made from tomato and garlic, cooked step by step according to our recipe, is for everyone who, for one reason or another, is recommended to eat dishes without vinegar. This quick and very tasty preparation with the rich taste of vegetables and spices goes well with fried and baked meat. Bon appetit!

We stock up on ingredients to prepare spicy adjika with tomatoes and garlic for the winter:

tomatoes – 5 kg
sweet pepper – 1 kg
hot chili pepper – 16 pods
garlic – ½ kg
vegetable oil - ½ cup with a capacity of 200 g.
salt – 1 tbsp. l.

Step-by-step description of the recipe for boiled adjika with tomatoes and garlic for the winter without vinegar:

We wash the sweet pepper, remove the seeds and stem, and cut off only the green part of the chili pepper. We also wash the tomatoes and, if necessary, cut out “problem” areas. Remove the peel from the garlic cloves.
We pass the prepared peppers and tomatoes through a meat grinder, and then chop the garlic in the same way - into a separate bowl.
Pour the vegetable puree into the pan and set to cook for 15 - 20 minutes, and after boiling, pour in the oil and salt. At the end, add chopped garlic and mix the adjika thoroughly.
Pour the hot spicy sauce into sterilized 0.5 liter jars, roll them up and turn them upside down. Covering it with a warm blanket, wait for it to cool completely and put our spicy adjika in the pantry or other place for long-term storage. During the cold season, you can pamper your household with delicious spicy adjika - as a complement to pasta, chicken, roast pork or a piece of aromatic black bread. Try it for your health!

Recipe for making adjika with apples and tomatoes for the winter - with photos, videos

Acute adjika is an excellent remedy for increasing appetite, as well as preventing various diseases of the cardiovascular and digestive systems. Having discovered this fiery Abkhazian seasoning, other peoples began to supplement the classic adjika recipe with new ingredients. So, in this spicy sauce you can most often find tomatoes, plums, apples, zucchini, and bell peppers. Today we will study one of the best recipes with photos and videos of homemade adjika - with apples and tomatoes. Tender sweet tomatoes organically soften the spiciness of hot pepper, which, in combination with apple sourness, creates a rich taste and aroma. Amazingly delicious homemade adjika!

Adjika from tomatoes and apples for the winter - ingredients for the recipe:

red tomatoes – 2.5 kg
sweet pepper – 1.2 kg
carrots – 0.8 kg
green sour apples – 1 kg
garlic – 180 gr.
hot pepper – 80 gr.
sugar – 1 glass
salt – ¼ cup
vinegar 9% - 1 glass
vegetable oil – 1 cup

We prepare apple and tomato adjika for winter according to the recipe with photo:

All vegetables need to be washed and prepared for further processing - peel carrots, remove seeds from sweet peppers, cut out apple cores, as well as spoiled areas. We peel the garlic, and cut off only the green “tail” of the hot pepper.
Cut clean tomatoes and apples into medium-sized pieces. Grind all ingredients (except garlic) in a meat grinder and place in a large saucepan. Salt and sugar.
Place the pan on the fire and, bringing the mixture to a boil, simmer for about an hour.
Squeeze the garlic, add vegetable oil and vinegar and continue cooking for a quarter of an hour.
While the adjika is boiling, we wash the jars and sterilize them in the usual way. Place hot apple and tomato sauce into jars and seal with clean lids. When it cools down, you can take the adjika to the pantry for permanent storage. With such a versatile spicy preparation, familiar dishes will “sparkle” with new flavor notes.

Delicious adjika for the winter made from tomatoes and garlic without sweet pepper - a simple step-by-step recipe with photos

In the summer-autumn season, you always want to please yourself and your loved ones with new and unusual recipes for vegetable preparations. Having collected a generous harvest of tomatoes from the garden beds, you can roll up a few jars of delicious adjika - a spicy Abkhaz-Georgian seasoning with garlic. Many housewives add sweet bell pepper to the seasoning, but today we will do without additional ingredients. So, stock up on tomatoes and hot peppers, and our step-by-step recipe with photos will reveal the secrets of making this hot sauce.

List of ingredients for the recipe for delicious tomato-garlic adjika without pepper:

ripe tomatoes – 1.5 kg
hot pepper (red) – 400 gr.
garlic – 300 gr.
table vinegar - 2 tbsp. l.
coriander and dill seeds - 1 tbsp. l.
hops-suneli - 1 tbsp. l.
salt – 3 tbsp. l.

How to prepare delicious adjika with tomatoes and garlic without pepper step by step for the winter:

First, wash the tomatoes in running water and then cut them into pieces. Hot pepper pods can be used with seeds - just cut off the “tail”.
Grind the chopped vegetables, including peeled garlic and spices according to the recipe, in a meat grinder. Place the mixture in a saucepan, add salt and vinegar, and set to cook on the stove.
When the adjika boils, immediately pour it into sterilized jars and seal it. After cooling under a warm blanket, jars of tomato-garlic adjika can be stored until winter. Happy harvesting!

Adjika from hot peppers for the winter without tomatoes - step by step recipes with photos, video

In Georgian and Abkhazian cuisine, different types of adjika are used - red, green, juicy “fresh” and dry. Regardless of the type, the recipe for “real” adjika does not contain tomatoes, so let’s try to prepare it for the winter without this popular vegetable. Delicious adjika made from hot peppers according to our recipe with photos gives various dishes a bright, rich taste and piquant aroma. Following the step-by-step recommendations of the video recipe, every housewife can prepare delicious homemade adjika without tomatoes in half an hour.

Necessary ingredients for the recipe for adjika with hot pepper (product yield – 300 g):

bell pepper – 150 gr.
red and green hot pepper – 150 gr.
garlic – 70 gr.
fresh mint - sprig
salt and black pepper – 0.5 tsp each.

Step-by-step instructions for the recipe for spicy adjika made from pepper without tomatoes:

We clean the hot pepper pods from seeds and stalks (if you like it spicier, you can leave some of the seeds). Wash the bell pepper, remove the stems and internal contents, cut into pieces.
We peel the garlic cloves and pass them through a meat grinder. We send sweet and bitter peppers, as well as spices according to the recipe, after the garlic.
When the adjika acquires a homogeneous consistency, put the finished product into small convenient jars and put it in the refrigerator. For long-term storage, raw adjika should be boiled with 1 - 2 tablespoons of vegetable oil and rolled into clean, sterilized jars. Simple and delicious!

Classic Abkhaz adjika – recipe with photo

Sunny Abkhazia is rightfully considered the birthplace of adjika, and from there the seasoning “migrated” to the cuisines of other countries of the world. Spicy, fiery and extremely healthy, adjika perfectly complements the taste of main dishes of meat, fish, pasta and vegetables. And what would a kebab be without such a “fiery” sauce! When going on a picnic, be sure to take a jar of classic Abkhaz adjika with you - we will be happy to share with you the recipe and photo of the seasoning. Write it down and prepare it right away!

What ingredients are used to prepare classic Abkhaz adjika:

hot red pepper – 2.5 kg
garlic – 250 gr.
coriander (seeds) – 75 gr.
coarse salt (not iodized) – 0.5 kg

Step-by-step description of the recipe for classic adjika in Abkhazian:

We wash the hot pepper pods under running water and place them separately from each other on a flat surface - a bowl or large plate. Place in a dark place and leave for 3 days.
Before starting cooking, we recommend wearing gloves, since you will have to work with extremely “hot” material and it is better to protect the skin of your hands. Cut out the stems of hot peppercorns.
Peel the garlic and grind the coriander seeds using a mortar and pestle. We pass the prepared ingredients through a meat grinder - garlic cloves, crushed coriander and hot pepper. We carry out the procedure 2 – 3 times.
Place the spicy mass in a saucepan, add salt and, stirring with a wooden spatula, leave it “alone” for a day.
Mix thoroughly again and pour the spicy adjika into clean jars or bottles. That's it, our classic adjika in Abkhazian is ready! However, this sauce is not suitable for long-term winter storage, so it is recommended to use the product “as intended” in the next few days.

Do-it-yourself spicy adjika that doesn’t need to be cooked - quick seasoning recipe on video

A recipe for spicy adjika that does not need to be cooked is a real “godsend” for busy housewives. Simply chop all the vegetables, add spices and the delicious hot sauce is ready for tasting. How to quickly prepare raw adjika with your own hands? The video shows the recipe for this amazingly tasty seasoning.

Homemade adjika from tomatoes, peppers and garlic - recipe in a slow cooker, video

To prepare homemade spicy adjika with tomatoes, peppers and garlic, you can use a slow cooker. Having entrusted the main stages of cooking to a modern kitchen “assistant”, all you have to do is enjoy delicious adjika - in the video you will find step-by-step instructions for the recipe.

Video recipe for the most delicious homemade adjika with carrots – “Finger lickin’ good”

Among the variety of recipes for homemade adjika, the most delicious ones can be especially noted - from tomatoes, apples and carrots. With the help of our video recipe, every housewife can easily prepare adjika at home with a delicate taste and incomparable aroma - you will simply lick your fingers!

How to properly prepare adjika for the winter? On our pages you will find the best simple recipes step by step with photos and videos of homemade adjika without cooking and with heat treatment - from tomatoes and garlic, with horseradish, apples, hot and sweet peppers, without and with vinegar. By preparing your own surprisingly tasty spicy adjika, which does not require cooking, you will preserve all the vitamins and nutrients of the preparation. Discover the classic recipe for Abkhazian adjika - such a fiery seasoning will give your favorite dishes a new original taste. You'll lick your fingers, and that's all!

Hello, dear friends! Today I will present you the most delicious homemade adjika recipes. It is a traditional Abkhaz sauce made from hot peppers and spices.

But our housewives love to experiment and have come up with many recipes for making this sauce with the addition of various vegetables. Such as tomatoes, bell peppers and other products.

In my selection you will see many recipes with various additives to it. There are some that are spicier and some that are not. Can be boiled or made raw. These options, of course, have been tested personally by me and my family, so I can recommend them with peace of mind. All methods are very tasty and worthy of your table.

Personally, I like not very spicy adjika and make it for myself separately, because my family likes it spicier. But if you end up with an overly spicy sauce, just dilute it in tomato paste or ketchup. It won't get any worse, I assure you. It goes great with meat and vegetable side dishes. Even if you just spread it on bread, it will be very tasty.

Be very careful with hot peppers. If you do this without gloves, wash your hands thoroughly afterwards. But it is still better to work with gloves.

My favorite way to make this sauce. Firstly, it is made very quickly, since this recipe is without cooking. Secondly, it turns out incredibly tasty.

Ingredients:

Tomatoes -2 kg
Sweet pepper – 1 kg
Hot pepper - 8-9 pcs.
Garlic – 0.5 kg
Salt - 100 gr

Cooking method:

1. Wash all vegetables and cut into small pieces. Remove seeds from sweet peppers. Wash and chop the hot peppers too. Peel the garlic. Grind all ingredients through a meat grinder or in a blender.

If you want a less spicy sauce, remove the seeds from the hot pepper. If you want it spicier, leave the seeds.

2. Then add salt and stir the resulting mixture thoroughly. Place in sterile jars and cover with lids. This sauce should be stored in the refrigerator.

Classic recipe for Abkhaz adjika

This sauce turns out to be very spicy, but at the same time very tasty. It can be added, for example, to . There are many dishes where our adjika will fit.

Ingredients:

Red hot pepper – 500 gr
Garlic – 150 gr
Salt - 50 g
Khmeli - suneli - 2 teaspoons
Cumin (jeera) - 2 teaspoons
Coriander - 2 teaspoons

Be sure to wear gloves when preparing this sauce to avoid burns from the pepper and garlic.

Cooking method:

1. Wash the pepper, cut in half and remove seeds. Peel the garlic.

2. Using a meat grinder, grind the vegetables two or three times. Then use an immersion blender to puree until smooth.

3. Place coriander, cumin and suneli hops in a dry frying pan. Stir and place on the heat for 2-3 minutes to release the oils. Then grind in a coffee grinder.

4. Pour the resulting mixture into adjika, add salt and stir. Then cover with cling film and leave for 5-7 days to ferment. Then transfer to sterile jars, screw on the lids and store in the refrigerator.

The most delicious bell pepper recipe

Here is a very simple and quick option, and the result is excellent. Tomato paste is used here, but you can take tomatoes and grind them yourself until pureed.

Ingredients:

Sweet pepper – 4 kg
Hot pepper – 250 gr
Sugar - 150-200 gr
Tomato paste – 600 gr
Peeled garlic – 500 gr
Parsley and dill - 100 gr
Vinegar 9% – 150 ml
Sunflower oil – 50 g
Salt - 50 g

Preparation:

1. First you need to prepare all the ingredients. Separately, grind sweet peppers, garlic and hot peppers with seeds through a meat grinder. Finely chop the parsley and dill.

2. Add tomato paste, salt, sugar, sunflower oil to the pan with sweet peppers. Mix everything and let it boil for 30-35 minutes.

3. Then add hot pepper, garlic and herbs. Stir and cook for another 10 minutes. Add vinegar at the end.

Adjika for the winter made from tomatoes and garlic without cooking

I offer another simple recipe without cooking. As you understand, this type of preparation is made very quickly, but it turns out delicious. It turns out moderately spicy, moderately salty. Although, you can add salt and sugar to your taste.

Ingredients:

Tomatoes – 1.5 kg
Hot pepper - 1 pc.
Garlic – 100 gr
Salt - 1 heaped teaspoon
Sugar - 2 teaspoons

Cooking method:

1. Wash all vegetables. Cut off the core and bad parts of tomatoes, if you find any. Peel the garlic. Cut the pepper in half and remove the grains.

The tomatoes need to be very ripe, or even substandard, bruised. Only without rotten barrels.

2. Then pass all the vegetables through a meat grinder, add salt and sugar. Mix everything thoroughly, about 5 minutes.

Video on how to make non-spicy adjika from tomatoes and sweet peppers

Ingredients:

tomatoes - 5 kg
sweet pepper - 1 kg
garlic - 200 gr
salt - 10-13 tsp.
sugar - 300-600 gr
vinegar 0.5 - 1 tbsp. (if necessary)
carrots - 1 kg
black peppercorns - 20 pcs
white peppercorns - 20 pcs
allspice – 10 pcs
coriander - 1 tbsp. spoon
ginger - 1 tbsp. spoon
dry mint - 2 tbsp. spoons
fresh dill - 3 tbsp. l.

You will see the cooking method in this video. Everything is very accessible and understandable.

Try cooking this way and you will not be disappointed, as it really turns out very tasty. Mine even like to spread it on bread and eat it just like that, without anything.

Spicy tomato and apple sauce, no vinegar

Another simple and quick recipe. It differs from the previous ones in that we add apples here. It turns out to be a very interesting flavor combination.

Ingredients:

Tomatoes - 3 pcs (medium)
Green apple - 1/2 pcs
Hot red pepper - 1 pc.
Garlic - 5 cloves
Vegetable oil (olive) - 50 ml
Salt - to taste

Cooking method:

1. Rinse all vegetables. Cut the tomatoes into slices. Cut the apples into slices and cut off the core so that there are no seeds. Peel the pepper from seeds and cut into medium pieces. Peel the garlic.

2. Then put everything in a blender - first the tomatoes, then the apples, peppers and garlic. Grind thoroughly until smooth.

3. All that remains is to transfer everything into clean, sterile jars and close with boiled lids. For storage, place in the refrigerator.

A simple and quick recipe for winter adjika with horseradish

Insanely delicious and easy way to make sauce. Stores wonderfully all winter. Adjika goes very well with bread and lard, it’s simply delicious. This quantity of products yields 3 jars of 700 ml and 1 jar of 500 ml.

Ingredients:

Tomatoes – 2 kg
Bell pepper – 1 kg
Hot pepper - 0.5 pods
Garlic – 200 gr
Horseradish root - 200 g
Salt - 2 tablespoons
Sugar - 3 tablespoons
Vinegar 9% - 1 tablespoon

Cooking method:

1. Wash and dry the tomatoes. Cut out the core and cut them into slices.

2. Peel the garlic. Wash and peel the horseradish roots, removing all black spots. Then rinse them again.

3. Rinse sweet and hot peppers, remove seeds and rinse again. Then cut into slices.

4. Now pass the prepared products through a meat grinder. Add salt and sugar to the resulting mass, then mix well.

5. Then put everything into sterile jars and store in the refrigerator. And the delicious spicy adjika is ready.

Today I have prepared recipes for wonderful and tasty adjika for every taste. Choose and try it. I really like the fact that all the methods are basically quick cooking.

I also have other excellent recipes for winter preparations. For example, or canned. You can also look at recipes or. So salt, pickle and preserve with pleasure and then in winter you will not have a shortage of home-grown vegetables.

Adjika is a canned snack food. Today we are preparing it at home. There are many ways to prepare it and with different vegetables. Readers love to prepare this seasoning for the winter. It goes well with many ready-made dishes: dumplings, pies,

This spicy and aromatic seasoning is very popular in Russia. Its presence on the dinner table improves the taste of first and second courses.

In the article you will find time-tested recipes that have taken root in many families. What could be tastier when we spread adjika on bread and then eat it with

Adjika for the winter - recipe with apples

Learn how to make this popular apple relish.

Ingredients:

Tomatoes – 5 kg
Bell pepper – 1 kg
Apples – 1 kg
Onions – 1 kg
Carrots – 1 kg
Salt - 4 tbsp. spoons (or less, to taste)
Vinegar - 1 glass
Sunflower oil - 1 cup
Sugar - 1 glass
Garlic – 400 g
Hot pepper - 4 pods
Greens: parsley + dill

Preparation:

Peel all the vegetables and cut them into pieces to grind them in a meat grinder. We remove the stems of tomatoes and other vegetables. We do not peel the apples.

Grind all the vegetables in a meat grinder into separate cups.

This is how we twisted the vegetables: carrots, peppers, onions, apples. Place the rolled tomatoes in a deep aluminum bowl to let them cook a little.

As soon as the tomatoes boil, add all the scrolled vegetables: peppers, apples, carrots, onions. Mix everything well. So cook, stirring, for 1.5 hours. The basin is large and stands on two burning stoves. Then we will add other ingredients.

While the adjika is boiling, we will peel the garlic.

We will use gloves to peel and cut the hot peppers into pieces. Remove the seeds from the hot pepper.

We pass the garlic, herbs and

When the vegetable mass has boiled for 1.5 hours, add to it: garlic, herbs, hot pepper, salt, sugar.

Then pour in 1 glass of vinegar and 1 glass of odorless sunflower oil. Stir and cook for another 30 minutes after boiling.

After the time has passed, turn off the heat and begin pouring into sterilized jars.

Pour into several jars at once, as the mass is hot. We roll up the full jars and turn them over. Take a warm blanket and cover it on top until it cools down.

This kind of preparation is a godsend that we make both in summer and winter.

Recipe for adjika “Hospitable” - without cooking

Ingredients:

300 - 500 g - garlic
3 - 4 pcs. - hot pepper
0.5 -1 kg bell pepper
1.5 - 2 kg red tomatoes
1 medium parsnip root, celery, parsley, cilantro, regan (basil), tarragon, 1 - 2 bunches of dill, 2 - 3 tbsp. spoons of salt

Preparation:

Grind everything in a meat grinder. Mix. Place in a jar up to the shoulders. Since the prepared mass will “play,” put it in the refrigerator.

You need to stir from time to time. Greens, peppers and garlic can be adjusted to taste.

In winter, adjika is good both as a separate dish and mixed with mayonnaise and sour cream.

Adjika “Krasnodarskaya” - a favorite for the whole family

Ingredients:

3 kg - bell pepper
2 kg - red tomatoes
1 kg - sour red apples
Red hot pepper, salt, sugar, garlic, spices - to taste

Preparation:

We grind everything in a meat grinder and cook over low heat under the lid for 1 hour or a little more, stirring occasionally.
After about half an hour of cooking, put a gauze knot into the boiling mixture, in which spices are tied (bay bay, dill and parsley seeds, basil). At the end of cooking, remove the knot.
Cut 3 - 4 onions and fry in sunflower oil. Remove the onion and pour the aromatic oil into the adjika at the end of cooking.

Homemade adjika with carrots

Ingredients:

2.5 kg - tomatoes
1 kg - carrots
sweet pepper - 1 kg
1 kg - apples
50 g - red capsicum

Preparation:

Pass all ingredients through a meat grinder. Place in a saucepan and cook for 1 hour from the moment it boils.
When the mass has cooled, add 200 g of crushed garlic, 1 cup of 3% vinegar, 1 cup of sugar, 1 cup of sunflower oil, 0.25 cup of salt.
Mix everything well and place in hot jars.
Store in a cool place.
Eat with meat, with soup, with stewed cabbage.

Recipe for spicy adjika for the winter

Ingredients:

3 kg - tomatoes
500 g - bell pepper
onion - 500 g
500 g - carrots
apples - 500 g
200 g - garlic
10 hot pepper pods
0.5 cup sunflower oil
100 g - sugar
1 tbsp. spoon with a heap of salt

Preparation:

Pass all the vegetables through a meat grinder, mix well and cook for 3 hours over low heat under the lid.
Place in sterilized jars and seal.

Adjika from beets - an original recipe with a beautiful color

Ingredients:

5 kg - tomatoes
1 kg - bell pepper
carrots - 1 kg
5 kg - beets
4 - 5 pcs. - hot pepper pods
200 g - garlic

Preparation:

Wash, peel, cut all vegetables into pieces and pass through a meat grinder.
Cook in a large aluminum pan for 1.5 hours, stirring constantly.
Then add to the total mass: 150 g - salt, 150 g - sugar, 200 g - vegetable oil and start cooking.
Add 150 g of vinegar 6% 30 minutes before the end of cooking.
You will get 6 - 7 liters. Place the adjika into clean jars and roll up. Place under the “fur coat” for 10 hours.
The result is a very thick, sharp and beautifully colored adzhika.

Adjika Adyghe from peppers - without cooking

Ingredients:

1 kg - sweet red bell pepper
50 g - red hot pepper
dill - 50 g
50 g - cilantro
parsley - 50 g
50 g - tarragon
2 heads - garlic

Preparation:

Peel the pepper from seeds and pass through a meat grinder along with the rest of the herbs.
Add sugar and salt to the resulting mixture to taste and leave for 3 days in any non-cold place, so as not to disturb anyone.
After 3 days, mix and pour into convenient containers for use and seal.

Adjika from tomato and garlic “Armenian style” - without cooking

Ingredients:

5 kg - ripe tomatoes
1 kg - garlic
500 g - hot capsicum

Preparation:

Pass all the ingredients through a meat grinder, add salt and leave in an enamel bowl for 10 - 15 days to allow the mixture to ferment, remembering to stir it daily.

Keep in mind one subtlety - you should salt the tomato juice before adding the garlic and pepper - otherwise you won’t feel the taste of salt later.

Zucchini seasoning - delicious video recipe

I hope you enjoy this unusual zucchini recipe.

Adjika from green tomatoes with quince

Ingredients:

2.5 kg - green tomatoes
500 g - bell pepper
quinces - 500 g
300 g - carrots
zucchini - 300 g
300 g - onions
1/2 cup mixed greens
sugar - 1/2 cup
1 cup vegetable oil

Preparation:

Cut the green tomatoes into pieces, add salt and leave for 6 hours to remove the bitterness. Then drain the juice.
Sweet peppers, quinces, carrots, zucchini, onions - mince. Mix everything and cook for 1 hour.
Then add chopped garlic, finely chopped or minced herbs and hot pepper. Cook for another 1 hour.
Then add vegetable oil, sugar, salt. Let it boil 3 times.
Pour hot adjika into clean jars and roll up the lids.

Georgian adjika with hops-suneli

Ingredients:

Khmeli-suneli - 3 parts
Capsicum red hot pepper - 2 parts
Garlic - 1 part
Coriander (ground cilantro seeds - 1 part
Dill - 1 part
Wine vinegar 3%

Preparation:

Pass the pepper and garlic through a meat grinder. Add spices. Sometimes finely crushed walnuts are added.
Sprinkle the mixture with coarse salt and add enough vinegar to form a moist, thick paste. This paste is well suited for long-term storage in tightly sealed glass or ceramic containers.

Adjika from red pepper with nuts - delicious “Genatsvali”

Required:

Red pepper, cilantro, suneli hops, Imeretian saffron, walnuts.

Cooking method:

The exact proportions, in this case, are not important.

Real adjika has nothing in common with apples, carrots and tomatoes.

Pass red pepper, more than half of the entire mixture, through a meat grinder.
Add dry cilantro, suneli hops, Imeretian saffron.
Walnuts need to be ground finely, but not too much. Nuts improve the taste.
Add salt to taste.

This method of preparing adjika must be prepared with rubber gloves.

Recipe for adjika “Posadskaya” - with tomatoes, garlic and horseradish

Required:

5 kg - ripe tomatoes
6 pcs. - heads of garlic
100 g - salt
1 PC. - hot peppers
6 pcs. - large horseradish roots

Cooking method:

Pass everything through a meat grinder, stir and place in containers. Store in the refrigerator.

Video recipe - delicious homemade adjika

The raw preparation gives off a fresh taste.

Recipe for adjika “Prunes”

Required:

1 kg - bell pepper without seeds
pitted prunes - 1 kg
200 g - peeled garlic
3 pods - hot pepper
600 g - tomato paste

Cooking method:

Pass everything through a meat grinder. Add salt to taste. Divide into jars. No need to sterilize. The jars are not very big.

Adjika recipe with eggplants

Required:

1.5 kg - tomatoes
1 kg - eggplants
300 g - garlic
1 kg - sweet pepper
3 pods - hot pepper
1 cup - vegetable oil
1/2 cup - vinegar 6%
Salt - to taste

Cooking method:

Pass all the constituent vegetables through a meat grinder. Add vegetable oil and, placing in an enamel pan, boil for 50 minutes.

Add vinegar at the end of cooking. Roll into prepared clean jars.

The simplest adjika recipe “Prostushka”

Required:

3 kg - tomatoes
1 kg - sweet pepper
0.5 kg - garlic
150 g - hot pepper
0.5 cup - salt
3 tbsp. spoons - sugar

Cooking method:

Pass all ingredients through a meat grinder, mix, add salt, sugar, and leave overnight.

In the morning, drain the excess liquid and place the adjika into clean jars. Keep refrigerated.

How to make delicious homemade adjika? - video recipe

Homemade seasoning without preservatives is tasty and safe.

Adjika for the winter “Kiev style”

Required:

5 kg - ripe tomatoes
bell pepper – 1 kg
1 kg - apples (the more sour the better)
carrots - 1 kg
400 g - vegetable oil
2 tbsp. spoons - salt
200 g - sugar
2 tbsp. spoons - red hot pepper (or 1 tbsp. black + 1 tbsp. red)

Cooking method:

Pass all vegetables through a meat grinder (it is better to first peel the tomatoes or pass them through a juicer). To make tomatoes easy to peel, pour boiling water over them for 3 to 5 minutes.
Season the missed mixture with butter, sugar, salt, and spices. Boil for 2 - 3 hours until desired consistency.
Pour the finished adjika hot into sterilized jars. Roll up the jars and wrap until cool.

Adjika for the winter with many recipes was provided as an example for home preparations. The choice is yours.