Recipe for adjika from pink tomatoes. Adjika from tomatoes and peppers for the winter. Red pepper with nuts

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 “thrill” 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.

The season for preparing vegetables for the winter for good housewives is in full swing: the time has come for tomatoes, peppers and other delicacies from the south. This means that it’s time to look through old, favorite recipes and not give up on new gastronomic experiments. Below is a selection of adjika recipes, in addition to the usual spicy tomato sauce, you can prepare adjika from other, most unexpected vegetables and even berries.

Spicy adjika for the winter - photo recipe step by step

If you love spicy dressings served with meat, the following recipe should definitely be in your culinary collection. Moreover, creating an adjika snack bar does not require much time and products. Just five vegetables, simple spices, oil, vinegar and tomato paste are all you need to prepare an amazing preserve.

Yield: 6 cans of 200 ml

Cooking time: 2 hours 0 minutes

Quantity: 6 servings

Ingredients

Green bell pepper: 1 kg
Tomatoes: 500 g
Onion: 300 g
Hot peppers (chili or pepperoni): 25 g
Garlic: 1 goal.
Sugar: 40 g
Vinegar: 40 ml
Salt: 25 g
Tomato paste: 60 ml
Refined oil: 40

Cooking instructions

How to prepare adjika for the winter from tomatoes

Many cooks cook adjika quickly using ready-made tomato paste. But it’s difficult to call this option ideal; real housewives use only fresh tomatoes, collected from their own summer cottage or purchased from farmers.

Products:

The most ripe, selected, fleshy tomatoes - 5 kg.
Garlic – 0.5 kg (5-7 heads).
Sweet bell pepper – 3 kg.
Vinegar, standard 9% – 1 tbsp.
Salt – 1 tbsp. l. (with a slide).
Hot pepper in pods – 3-5 pcs.

Cooking algorithm:

First, separate the garlic into cloves and peel. Rinse all necessary adjika vegetables. Then cut out the stems of the tomatoes and cut them into pieces. Do the same with peppers, except for the stalks, remove the seeds, and you can rinse them again under running water. Do not remove seeds from hot peppers.
Next, grind all the vegetables in an old-fashioned conventional mechanical meat grinder. (Experienced housewives say that newfangled kitchen aids, such as food processors or blenders, do not provide the desired consistency.)
Add salt, followed by vinegar, stir.
Leave the adjika for 60 minutes. Take a sample; if there is not enough salt and vinegar, add it.

This recipe does not require cooking adjika, as it will retain all its beneficial properties. You can take half as much food, make sure that the adjika goes away well, and cook it as needed.

Preparing adjika for the winter from zucchini

Classic adjika is peppers and tomatoes, but modern housewives are ready to experiment with this dish. One of the most original solutions is to use zucchini; they make the consistency more tender and aromatic. This adjika, if made a little less spicy, can be used as a full-fledged snack dish.

Products:

Young zucchini – 3 kg.
Bell pepper – 0.5 kg.
Salt – 50 gr.
Fresh carrots – 0.5 kg.
Red, ripe tomatoes – 1.5 kg.
Vegetable (even better olive) oil – 1 tbsp.
Granulated sugar – 0.5 tbsp.
Ground hot pepper – 2-3 tbsp. l.

Cooking algorithm:

Preparing the delicious food begins with washing and peeling the vegetables. If the zucchini is old, remove the seeds. Do the same with pepper.
Cut the vegetables into pieces that are convenient for twisting. Grind everything the good old way - in a meat grinder.
Add granulated sugar, salt, pour in vegetable oil.
Place on the stove. Wait for it to boil, then cook over very low heat for 40 minutes, stirring all the time, since the vegetable mass tends to quickly burn to the bottom of the container. At the end of cooking, add hot pepper.
After adding the pepper, keep the squash adjika on the stove for another 5 minutes and you can seal it.
Sterilize the jars, they should be hot, and the lids too. Wrap up extra at night.

And let the winter guests enjoy the extraordinary taste of adjika and wonder what exactly the mysterious ingredient the hostess added here!

How to cook adjika for the winter with garlic

The following recipe is suitable for those housewives who would like to treat their relatives to adjika, but are afraid to cook it because someone in the household cannot stand the taste of hot pepper. According to the recipe, this role is “entrusted” to garlic; you will need quite a lot of it.

Products:

Tomatoes – 2.5 kg, ideally the “Bull’s Heart” variety, they are very meaty.
Apples “Antonovskie” – 0.5 kg.
Bell pepper – 0.5 kg.
Vegetable oil – 1 tbsp.
Carrots – 0.5 kg.
Dill and parsley - a small bunch each.
Garlic – 2-3 heads.
Vinegar (classic 9%) – 2 tbsp. l.
Salt, ground black pepper.

Cooking algorithm:

Prepare the vegetables, everything should be washed perfectly, remove the seeds and tails from apples and peppers, remove the stem from tomatoes, cut carrots on both sides.
Next, cut the vegetables into medium size pieces. Grind into puree using a meat grinder.
According to the recipe, rinse and dry the greens; there is no need to put them through a meat grinder, just chop them finely.
Add salt and pepper to vegetables. Pour vegetable oil into the future adjika. It is recommended to pour vinegar a few minutes before turning off. Since according to this recipe the adjika boiling time is quite long - 2 hours, the vinegar will evaporate.
The pan should be enameled; vitamins are less destroyed in it. 5 minutes before the end of the cooking process, place the finely chopped greens into a saucepan and pour in the vinegar according to the norm.
Lids and containers must first be sterilized in the oven or over steam. Pour hot, aromatic adjika and roll up.

Leave the jar for tasting, hide the rest away, otherwise, after the first spoonful, it will be difficult to stop the family.

Recipe for winter adjika with horseradish

Adjika is a dish of Georgian cuisine; when moving to another country or part of the world, it naturally transforms, adapting to local conditions and products. For example, Siberian housewives suggest preparing this dish using horseradish, which gives no less pungent taste than vigorous Georgian peppers.

Products:

Juicy tomatoes – 0.5 kg.
Horseradish root – 1 pc. medium size.
Garlic – 1 head.
Salt – 1.5 tsp.
Sugar – 1 tsp.

Cooking algorithm:

The technology is as old as time. At the first stage, you need to prepare the tomatoes, horseradish and garlic, that is, peel, rinse, cut into pieces suitable for twisting in a meat grinder.
When it comes time to chop the horseradish, it is advised to twist it not into a plate, but into a plastic bag, securing it with an elastic band. Then the very strong aromas of horseradish and its essential oils will be perfectly preserved and will not get lost along the way.
Carefully combine the tomato-garlic mass with twisted horseradish, add salt and sugar, stir until dissolved.
Sterilize the jars, place the adjika into containers, and seal with metal lids.

You don’t have to make such vitamin preparations for the winter, but prepare adjika with horseradish directly for the table, with a reserve for several days in advance.

Adjika for the winter will lick your fingers - the most delicious recipe

The more vegetables included in adjika, the greater the variety of tastes and aromas awaiting the taster. The only point is that it is important not to overdo it with hot pepper. When there is too much of it, it will be impossible to taste the tomatoes or bell peppers. And excessive spiciness is not very good for the stomach.

Products:

Juicy, tasty, ripe tomatoes – 1 kg.
Bell pepper – 5 pcs.
Fresh cilantro - 1 small bunch.
Apples with a sour taste, for example, “Antonovskie” - 0.5 kg.
Carrots – 0.3 kg.
Parsley – 1 small bunch.
Garlic – 2 heads.
Hot pepper – 3-4 pods.
Refined sunflower oil – 1 tbsp.
Salt – 0.5 tsp.

Cooking algorithm:

According to tradition, the housewife first expects vegetables. They need to be peeled, stems, and seeds removed. Rinse thoroughly in several waters (or under running water).
Cut into pieces so that it is convenient to twist in a meat grinder. This recipe allows you to use a newfangled blender to chop vegetables.
Add salt and oil to the aromatic vegetable mixture. Greens - parsley, cilantro - can be finely chopped, and can be put into a meat grinder/blender with other vegetables.
The cooking process lasts at least two hours, the fire is low, frequent stirring will only be beneficial.
Place adjika in small glass containers that have previously been sterilized. Roll up the lids.

Adjika recipe for the winter without cooking

Preparing vegetables for the winter is usually a very long process. You must first peel all the vegetables, then wash and chop. The cooking process itself can take up to 2-3 hours or sterilization, when there is a danger that the jar will not withstand the heat and will burst. But there are options for high-speed preparation of adjika that do not require cooking or sterilization, and therefore are popular.

Products:

Ripe tomatoes – 4 kg.
Bell pepper – 2 kg.
Hot pepper in pods (or chili) – 3 pcs.
Garlic – 6-7 heads.
Vinegar (classic version 9%) – 1 tbsp.
Coarse salt – 2 tbsp. l.

Cooking algorithm:

Using this recipe, you can simultaneously sterilize jars, lids and prepare vegetables.
Peel the peppers and tomatoes from the stems, and also remove the seeds from the peppers. Separate the garlic into cloves and remove the husks. Wash all vegetables.
Grind into a homogeneous mass using your grandmother’s favorite meat grinder or a modern blender.
After adding salt and vinegar, thoroughly mix the aromatic and spicy-tasting mass.
Leave for 60 minutes in a cool place, covering the container with a cloth (not a lid).
Mix again, now you can put it in prepared jars and roll up the lids.
It is recommended to store this adjika in a cool place, ideally in a personal cellar, but you can also store it in the refrigerator.

Adjika prepared this way retains the greatest amount of vitamins and minerals.

Homemade adjika for the winter without tomatoes

Each person is individual, there are also those who cannot stand tomatoes, but cannot refuse hot sauces. There are recipes in which tomatoes play a minor role or are not used at all.

Products:

Sweet pepper – 1.5 kg.
Garlic – 3-4 heads.
Seasonings (coriander seeds, dill) – 1 tbsp. l.
Red hot pepper – 3-4 pods.
Vinegar 9% – 2 tbsp. l.
“Khmeli-suneli” – 1 tbsp. l.
Salt – 3 tbsp. l.

Cooking algorithm:

The hardest part of this recipe is peeling the garlic and rinsing it.
It is easier to peel bell peppers by removing the tails and seeds. Hold the hot pepper under running water and remove the tail.
Grind the peppers and garlic in a meat grinder. Grind coriander and dill seeds and add to the aromatic mixture of peppers and garlic.
Add salt. Boil for 30 minutes. Pour in vinegar. Boil for another 10 minutes.
Place in small containers that have undergone sterilization. Seal with lids that have also been previously sterilized.

Senor Tomato can sleep peacefully, adjika is fragrant, juicy and tasty even without it!

Recipe for original adjika for the winter with apples

Fragrant juicy apples with sourness significantly enhance the taste of adjika. That's why they are an important part of many sauces and hot condiments.

Products:

Tomatoes – 3 kg.
9% vinegar – 1 tbsp.
Sour apples – 1 kg.
Bell pepper – 1 kg.
Vegetable oil – 1 tbsp.
Carrots – 1 kg.
Garlic – 2 heads.
Hot pepper – 2 pcs.
Sugar – 1 tbsp.
Salt – 5 tbsp. l.

Cooking algorithm:

Peel vegetables and apples, rinse, grind with hot pepper into a homogeneous mass using a blender/ordinary meat grinder.
Lastly, put the garlic into a meat grinder and twist it into a separate container.
Simmer the fruit and vegetable mixture in an enamel container for 45 minutes (the heat is very low, frequent stirring with a wooden spoon is recommended).
Add salt and sugar, oil and vinegar. Leave for 10 minutes. Add garlic. Wait another 5 minutes.
This time should be spent sterilizing containers and lids.

The subtle apple aroma and pungent taste of adjika will be a great decoration for any meat dish.

Simple homemade adjika for the winter from plum

Of all the fruits growing in the middle zone, the plum is the most unique. It goes well with sweet desserts, is good in pies, and goes well with meat and fish. But the plum in adjika is especially delicious.

Products:

Sour plums – 0.5 kg.
Bell pepper – 0.5 kg.
Garlic – 2 heads.
Hot pepper – 2 pods.
Tomato paste – 1 tbsp. l.
Sugar – 4 tbsp. l.
Salt – 2 tbsp. l.
Vinegar 9% – 2 tbsp. l.

Cooking algorithm:

Wash the plums and peppers, remove seeds and seeds from the fruits. Peel and rinse the garlic, just rinse the hot pepper pods.
Send everything into a meat grinder, transfer to an enamel pan/basin.
Sprinkle with sugar, salt, and add tomato paste.
The cooking process lasts 40 minutes. Pour in the vinegar 5 minutes before completion.

This adjika can be served almost immediately to the table (after cooling). You can prepare it for the winter by placing it in sterilized jars and sealing them.

Harvesting for the winter - Bulgarian adjika

It is clear what product will be the main one in adjika with the prefix “Bulgarian”, naturally, sweet, juicy, beautiful peppers. And its taste is more delicate compared to the sauce prepared based on classic recipes with only tomatoes.

Products:

Sweet pepper – 1 kg.
Garlic – 300 gr. (3 heads).
Hot pepper – 5-6 pods.
Vinegar 9% – 50 ml.
Sugar – 4 tbsp. l.
Salt – 1 tbsp. l.

Cooking algorithm:

Remove the seeds from the bell peppers and cut off the tails of both peppers. Rinse, then use a classic mechanical meat grinder.
Peel the garlic, rinse it, and put it in a meat grinder.
Add salt and sugar to the resulting aromatic mixture and stir until completely dissolved. Pour vinegar here and stir again.
Adjika is not boiled, but before placing it in containers and sealing, it must steep (at least 3 hours).

Adjika from bell pepper should be stored in a cool place.

Awesome green adjika - preparation for the winter

This adjika, which has a stunning emerald color, is called the gastronomic calling card of Abkhazia. But any housewife can prepare an unusual seasoning for meat: there are no secret or exotic ingredients in it.

Products:

Bitter green peppers – 6-8 pods.
Garlic – 1 head.
Cilantro – 1 bunch.
Salt – 1 tbsp. l.

Cooking algorithm:

Peel and rinse the garlic, just cut off the tails of the pepper. Cut into pieces.
Wash the cilantro and dry it.
Using a sharp knife, chop all the prepared ingredients as finely as possible, and then mix with salt.

A real Abkhaz housewife grinds vegetables, herbs and salt in a mortar, but if you want to make the process faster, you can use a meat grinder, passing the mixture through a grate with fine holes twice. This adjika has an amazing taste and an exotic look!

Adjika is a universal, tasty seasoning. Adjika gives dishes a piquant taste and improves digestion...

1.Adjika

Products:
1. Tomatoes - 5 kg.
2. Sweet pepper - 1 kg.
3. Hot pepper - 16 pcs.
4. Garlic - 300 gr.
5. Horseradish - 0.5 kg.
6. Salt - 1 glass
7. Vinegar - 2 glasses
8. Sugar - 2 cups

How to prepare adjika:
Grind everything in a meat grinder, including the seeds from the pepper (only the tails are cut off and the inside is not cleaned), add sugar, salt, vinegar, let stand for 50 minutes, pour into bottles. No need to boil. Stores well in bottles without refrigeration.

2.Adjika

Products:

1. Tomatoes - 2 kg.
2. Sweet pepper - 10 pcs.
3. Hot pepper - 20 pcs.
4. Garlic - 200 gr.
5. Horseradish - 2 pcs.
6. Salt - 4 tbsp. spoons
7. Vinegar - 1 glass
8. Sugar - 4 tbsp. spoons
9. Dill and parsley, 2 bunches each

How to prepare adjika:
Pass through a meat grinder with a fine grid, add salt and sugar. Let it sit in the bowl for 2-3 days, then add vinegar, mix well and put into jars.

3.Adjika

Products:
1. Tomatoes - 5 kg.
2. Apples - 2 kg.
3. Carrots - 2 kg.
4. Sweet pepper - 2 kg.
5. Bitter pepper - 300 gr.
6. Garlic - 300 gr.

8. Salt - 3 tbsp. spoons

How to prepare adjika:
Pass everything through a meat grinder, add salt, butter and cook for 2 hours. Seal in sterilized jars.

4.Adjika

Products:
1. Tomatoes - 5 kg.
2. Carrots - 1 kg.
3. Bell pepper - 1 kg.
4. Hot pepper - 5 pcs.
5. Onion - 0.5 kg.

7. Garlic - 5 heads
8. Salt

How to prepare adjika:
Pass everything through a meat grinder and cook for 2 hours.

5.Adjika

Products:
1. Tomatoes - 5 kg.
2. Sweet pepper - 1 kg.
3. Horseradish - 0.5 kg.
4. Garlic - 300 gr.
5. Hot pepper - 16 pcs.
6. Vinegar - 2 cups
7. Sugar - 2 cups
8. Salt - 1 cup

How to prepare adjika:
Do not clean the inside of the pepper, remove only the green tails and leave the seeds. Pass everything through a meat grinder, add vinegar, sugar and salt. Let stand for 50 minutes, then pour into a clean container. No need to cook, store without refrigeration.

6.Adjika

Products:
1. Tomatoes - 2.5 kg.
2. Apples (Antonovka) - 1 kg.
3. Carrots - 1 kg.
4. Sweet pepper - 1 kg.
5. Sugar - 1 glass
6. Vegetable oil - 1 cup
7. Hot pepper - 3 pods
8. Chopped garlic - 200 gr.
9. Salt

How to prepare adjika:
Grind tomatoes, apples, carrots and sweet peppers through a fine grinder and boil for 1 hour. After boiling, add sugar, sunflower oil, hot pepper, garlic and salt. Do not boil, just bring to a boil. You can add more or less hot pepper (to taste).

7.Adjika

Products:
1. Ripe tomatoes - 5 kg.
2. Garlic - 5-6 heads
3. Salt - 100 gr.
4. Hot pepper - 1 pc.
5. Large horseradish roots - 6 pcs.
6. Sweet pepper

How to prepare adjika:
Pass everything through a meat grinder, stir and place in containers, store in the refrigerator.

8.Adjika

Products:
1. Tomatoes ground in a meat grinder - 1 liter
2. Garlic cloves - 1 cup
3. Salt - 2 tbsp. spoons

How to prepare adjika:
Let the crushed and salted tomatoes and garlic sit for a couple of hours until the salt dissolves, remembering to stir at least a couple of times, and pour into sterilized jars.

9.Adjika

Products:
1. Sweet pepper - 1 kg.
2. Hot pepper - 250 gr.
3. Garlic - 250 gr.
4. Dill - 250 gr.
5. Parsley - 250 gr.
6. Salt

How to prepare adjika:
Pass all ingredients through a meat grinder. Mix with salt, adjika is ready.

10.Adjika

Products:
1. Carrots - 1 kg.
2. Sweet pepper - 1 kg.
3. Apples (Antonovka) - 1 kg.
4. Tomatoes - 4 kg.
5. Salt - 0.5 cups
6. Peeled garlic - 2 cups
7. Vegetable oil - 1.5 cups
8. Hot pepper - 2-3 pods

How to prepare adjika:
Grate everything or put it through a meat grinder. Cook for 30-40 minutes. and close them in jars. You can add more or less garlic and hot pepper, depending on your taste.

11. Adjika red Georgian

Products:
1. Capsicum hot red pepper - 1 kg.
2. Coriander seeds 50 gr.
3. Khmeli-suneli - 100 gr.
4. A little ground cinnamon
5. Walnuts - 200 gr.
6. Coarse salt
7. Garlic - 300 gr.

How to prepare red Georgian adjika:
Soak the hot red pepper for an hour. Add coriander, suneli hops, cinnamon, nuts, garlic and salt. Pass 3-4 times through a meat grinder with a fine grid. Store anywhere, at any temperature, but preferably in a sealed container, otherwise it will dry out. Adjika mixed with salt is good for coating chicken or meat before frying in the oven.

12.Adjika with eggplant

Products:
1. Tomatoes - 1.5 kg.
2. Eggplants - 1 kg.
3. Garlic - 300 gr.
4. Sweet pepper - 1 kg.
5. Hot pepper - 3 pods
6. Vegetable oil - 1 cup
7. Salt
8. Vinegar - 100 gr.

How to cook adjika with eggplant:
Pass all the ingredients through a meat grinder, add oil and, placing in an enamel pan, boil for 40-50 minutes. Add vinegar at the end of cooking. Roll into prepared jars.

13.Adjika “There is no rest for the sinner”

Products:
1. Tomatoes - 2 kg.
2. Sweet pepper - 20 pcs.
3. Hot pepper - 10 pcs.
4. Garlic - 400 gr.
5. Horseradish - 3 pcs.
6. Parsley - 2 bunches
7. Dill - 2 bunches
8. Salt
9. Sugar - 4 tbsp. spoons
10. Vinegar - 100 ml.

How to prepare adjika “No rest for the sinner”:
Grind everything in a meat grinder, then add 4 tbsp to the resulting mixture. l. salt, 4 tbsp. l. sugar and half a bottle of vinegar. Mix, pack into jars, cover with plastic lids.

14.Adjika in Armenian

Products:
1. Ripe tomatoes - 5 kg.
2. Garlic - 1 kg.
3. Hot capsicum - 500 gr.
4. Salt

How to cook adjika in Armenian:
Pass everything through a meat grinder, add salt, and leave in an enamel bowl for 10-15 days so that the adjika ferments, remembering to stir it daily. You should salt the tomato juice before adding the garlic and pepper, otherwise you won’t feel the taste of salt later.

15.Adjika apple

Products:
1. Tomatoes - 1.5 kg.
2. Carrots - 0.5 kg.
3. Red sweet bell pepper - 0.5 kg.
4. Apples - 0.5 kg.
5. Garlic - 300 gr.
6. Hot capsicum - 3 pcs.
7. Vegetable oil - 1 cup

How to prepare apple adjika:
Peel the tomatoes and apples, chop the peppers, divide the garlic into slices, chop finely, mince everything (except the garlic), pour over the plant. oil and simmer over medium heat for about 2 hours. 10-15 minutes before readiness, add garlic, let it boil, pour hot into sterilized jars and seal.

16.Adjika homemade

Products:
1. Tomatoes - 2.5 kg.
2. Carrots - 1 kg.
3. Red sweet pepper - 1 kg.
4. Vegetable oil - 1 cup
5. Sugar - 1 glass
6. Salt -1/4 cup
7. Hot pepper - 2 pods
8. Garlic -1 cup

How to prepare homemade adjika:
Pass everything through a meat grinder. Add vegetable oil, sugar, salt. Place the mixture in an enamel pan and simmer, stirring, for 1 hour. Remove from heat, cool. Then add 1 cup of garlic, minced, 2 pods of hot pepper.
Pack cold adjika in sterilized jars and seal, or with plastic lids.

17.Adjika in Kiev style

Products:
1. Ripe tomatoes - 5 kg.
2. Bell pepper - 1 kg.
3. Apples (the more sour the better) - 1 kg.
4. Carrots - 1 kg.
6. Salt - 2 tbsp. spoons
7. Sugar - 200 gr.
8. Vegetable oil - 1.5 cups
9. Red hot pepper - 2 tbsp. spoons (you can put 1 tbsp. black, 1 tbsp. red)

How to cook adjika in Kiev style:

Pass all the vegetables through a meat grinder (it is better to peel the tomatoes first). To make tomatoes easy to peel, they need to be poured with boiling water for 5-7 minutes. Season with butter, sugar, salt, spices and simmer for 2-5 hours until the desired consistency. Pour the finished adjika hot into sterilized jars, roll up and wrap.

"Home Recipes" wishes you bon appetit!

Meat dishes and side dishes often need to be supplemented in the form of hot sauces such as ketchup and pastes, which improve the taste of the main dish.

For example, spicy tomato adjika for the winter, prepared according to the best recipes, perfectly complements any dishes of meat, potatoes and pasta. Moreover, this paste can be made from both well-ripened and unripe green tomatoes, the main thing is to add a lot of pepper.

Adjika from tomatoes for the winter

Ingredients

Red tomatoes – 4 kg;
Garlic cloves – 400 g;
Horseradish roots – 8 pcs.;
Dill and parsley – 4 bunches each;
Red bell pepper – 20 pcs.;

Sweet pepper – 10 pcs.;
Hot pepper – 40 pcs.;
Vinegar 9% - 2 cups;
Granulated sugar – 8 tbsp;
Salt – 8 tbsp.

Instead of table vinegar, if desired, use apple cider vinegar, use medium-sized horseradish roots, and non-iodized salt.

How to prepare spicy adjika from tomatoes according to one of the best recipes for the winter

Adjika, made according to a simple recipe using a raw method, brings the greatest benefits, since vitamins and other valuable substances are preserved in it. Let's prepare a healthy additive for dishes according to the following recipe:

We wash the sweet peppers, cut them and remove the seeds and cores, remove the stalks.
We wash the hot peppers and remove the stalks, leaving the seeds inside the fruits.
Remove the skins from the garlic cloves.
Cut the tomatoes into pieces, removing the rough green stems from the fruit.
Remove the peel from the washed horseradish roots and chop the roots.
Wash the dill and parsley.
Grind the prepared vegetable ingredients using a meat grinder, setting a fine grid.
Mix the mixture thoroughly with sugar and salt, cover and leave for a couple of days.
Pour in the vinegar and, after mixing everything well, pour into sterile jars.

We roll up the jars and put them in a cool place where bright light does not penetrate. The specified amount of ingredients will yield about 6 liters of product.

Spicy adjika with onions and tomatoes

Ingredients

Ripe tomatoes – 5 kg;
Onion – 600 g;
Carrots – 1 kg;
Red sweet pepper – 1 kg;
Garlic – 400 g;

Hot red pepper – 6 pcs.;
Olive oil – 0.5 l;
Granulated sugar – 2 cups;
Salt – 0.5 cups;
Table vinegar 6% - 0.5 l.

For greater spiciness, we use more bitter varieties rather than salad onions. It is advisable to use tomatoes with thin skin.

Some cooks add not only pepper and garlic, but also onions to adjika for spiciness. It makes it more spicy and beneficial in terms of strengthening the immune system, and enriches the taste of the product, as well as those dishes to which it is added.

Let's make delicious adjika for the winter using a detailed recipe:

We wash the sweet peppers, remove the seeds and tails, and grind them in a meat grinder.
Chop the washed tomatoes and grind them using a meat grinder.
Cut the peeled carrots and twist them in the same way.
We do the same with peeled onions, garlic cloves and hot peppers without seeds and stalks.
Place the chopped ingredients in a saucepan, bring to a boil and cook over low heat for half an hour.
Add oil and vinegar, stir and cook for the same amount of time.
Mix with salt and sugar and cook for an hour: spicy tomato adjika, made according to the best recipes for the winter, should boil down by 1.5 times.

Place the finished product in sterile jars, seal and store in the refrigerator. We use this adjika with our favorite dishes and improve our health!

Adjika from green tomatoes

Ingredients

Green tomatoes – 4 kg;
Bell pepper – 2 kg;
Hot pepper – 1.2 kg;
Garlic cloves – 300 g;

Granulated sugar – 200 g;
Vinegar 9% - 200 ml;
Salt to taste.

Sweet peppers, like hot peppers, can be of any color.

How to make spicy adjika from green tomatoes

Adjika according to a simple recipe, doable even for novice cooks, with the addition of green tomatoes turns out no worse than its analogue with red tomatoes. This product is an excellent replacement for industrial ketchups and sauces.

Let's make it according to a simple recipe:

We wash the vegetables.
We clean the peppers from seeds.
Grind peppers, garlic and tomatoes in a meat grinder.
Mix the vegetable mass with sugar and salt and cook over low heat for half an hour.
Add vinegar, stir, and pour into sterilized jars.

We roll up the jars and keep them warm for a day, after which we put them in the cellar or refrigerator.

There are many options for preparing such a tasty product as spicy adjika from tomatoes for the winter, but they are all tasty in their own way. If a person has kidney, stomach or intestinal diseases, it is better to choose mildly acute formulations, but if there are no health problems, the most acute options can be appreciated. In any case, after making adjika with your own hands, no one will want to buy it in a store.

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.