Homemade adjika (unusual). Recipe with photo. Recipe: Sweet adjika at home. Adjika with tomatoes, carrots and sweet peppers

An aromatic sauce of a paste-like consistency, usually red in color, distinguished by its sharpness and piquancy, is usually called adjika.

Today, homemade adjika is prepared from tomatoes and sweet bell peppers, adding ingredients such as apples, carrots, garlic, hot peppers, and herbs to the sauce. In fact, there are many varieties of adjika; you can even make it from zucchini.

From this article you can learn how to prepare delicious adjika, as well as choose the most interesting recipe for a spicy sauce.

History of adjika

This sauce first appeared in Abkhazia, its name translates as “salt”. Initially, adjika was prepared from only three ingredients: ground black pepper, salt and garlic.

All ingredients were thoroughly ground in a mortar until the consistency of adjika resembled butter.

Warriors and sailors took this spice with them on campaigns; hunters and shepherds feasted on it, that is, those who left their home for a long time.

Over the years, the recipe for traditional adjika was transformed; hot pepper and various herbs such as dill, cilantro, and parsley became an obligatory ingredient in its composition. Still, this sauce is too hot, not everyone can eat it, and for this you need to have good health. Therefore, domestic housewives have made significant adjustments to the traditional recipe; modern adjika largely consists of bell peppers and tomatoes, and the spicy ingredients only add piquancy to the sauce.

Adjika is also good as a separate dish; it is spread on bread, eaten with meat and shish kebab, and used as a sauce for pasta and porridge. Delicious adjika can be prepared from almost any vegetable; there are recipes with eggplant, zucchini, walnuts, horseradish, and carrots.

Adjika from tomatoes for the winter

The classic recipe for delicious adjika is prepared on the basis of tomato juice, so you can use either fresh tomatoes or ready-made tomato juice as the main ingredient.

So, to prepare a classic sauce for the winter you will need:

2.5 kilograms of tomatoes or three liters of tomato juice;
1 kg bell pepper;
1 kg sweet and sour apples;
1 kg carrots;
three hot peppers;
200 grams of garlic;
half a glass of sugar;
half a glass of vegetable oil;
an incomplete stack of salt;
150 ml vinegar (9 percent);

It is necessary to prepare winter vitamin preparations by following these recommendations:

All vegetables and fruits are washed thoroughly under running water, after which they are peeled, stalks are cut off, and seeds are removed.
Now these components need to be passed through a meat grinder. To make the adjika more tender, it is recommended to do this three times. Unlike a blender, a meat grinder, even after grinding three times, leaves grains in the sauce, which provides it with a unique structure.
Place the sauce on low heat and, stirring occasionally, cook for at least an hour.
Now you can add all the spices and mix everything thoroughly again. Be sure to bring the adjika to a boil and only then turn off the burner.
The finished sauce is poured into sterile jars and sealed with clean lids.

This recipe for homemade adjika is probably the most delicious, because homemade adjika turns out tender, beautiful and very healthy. And those who don’t like spicy food at all can independently reduce the amount of garlic and hot pepper, then the sauce will become even softer and sweeter.

How to prepare “stray adjika”

Not all recipes require adjika to be boiled first and then sealed in jars; there is a more interesting alternative. The recipe for this sauce is based on the fermentation process. For preparation you will need the following ingredients:

2 kg of tomatoes;
1 kg garlic;
0.5 kg bell pepper;
0.3 kg of hot pepper in pods;
2 tablespoons salt.

Preparing adjika according to this recipe is very simple, you just need to perform a number of manipulations with the products:

Wash everything thoroughly, remove seeds and stalks.
Grind all ingredients using a meat grinder.
Add salt, stir and place in the kitchen for fermentation. This will take several days - 3-5 (it all depends on the air temperature in the room).
The mixture must be stirred several times a day.
When gases stop being produced (there are no bubbles in the sauce), adjika will be ready for use.
The sauce is placed in jars, which are stored under nylon lids in the refrigerator.

The sauce, which does not undergo heat treatment, contains almost the same beneficial substances and vitamins as fresh vegetables. Hot pepper helps strengthen the immune system, so eating “stray” adjika is not only tasty, but also healthy.

Recipe for the most delicious homemade adjika

Another sauce recipe that does not require seaming - ready-made adjika is simply stored in the refrigerator, where it can easily sit all winter. The taste and aroma of the sauce are completely preserved for several months.

The sauce should be prepared from the following products:

from three to ten hot peppers (depending on how much the family likes spicy dishes);
a glass of peeled garlic cloves;
a large bunch of greens, you can take a mixture of seasonings such as cilantro, dill and parsley;
5 large sweet peppers;
5 pieces of tomatoes;
a glass of granulated sugar;
spoon of salt;
vinegar essence in the amount of 1 tbsp. l. (the proportion is indicated for 70 percent vinegar).

All ingredients for green adjika are ground in a food processor. You can also use a meat grinder or blender, but it is worth considering that the consistency of the sauce can vary greatly depending on the grinding method.

Add vinegar, sugar and salt to the ground vegetables and herbs, mix everything well, put it in sterile jars and put it in the refrigerator.

Caucasian spicy adjika

The recipe for this adjika is most similar to the national Abkhaz dish, a sauce that is not used to being seen in Russia. It must be said that adjika turns out to be very, very spicy, because it contains more hot pepper than tomato or any other ingredients.

To prepare the sauce you need to take:

1.3 kg of ripe tomatoes;
2.3 kg of hot pepper (red or green - it doesn’t matter);
3.3 kg garlic.

You need to slowly prepare adjika according to the Caucasian recipe; everything is done in stages:

Cut off only the stems of the peppers; do not remove the seeds. Wash and dry each peppercorn.
Peel the garlic too. To prepare adjika, it must be dry.
Pass all components through a meat grinder.
Place the preparations in a bowl or pan (use only enamel or glassware), cover with gauze folded in several layers. Leave the sauce in this form for several days to ferment (about seven days).
After the specified time, remove the pasta that has risen with a slotted spoon and place it in a separate clean bowl.
The liquid remaining in the pan can be poured out.
Season the reserved “cap” with salt to taste, pour in a few tablespoons of sunflower oil, and stir.
Now adjika can be put into jars and hidden in the refrigerator.

You can eat this sauce immediately after preparation, or after a couple of months - adjika can be stored for a long time in a sterile jar at a constant temperature of +5 degrees.

Zucchini adjika

The sauce can be prepared not only on the basis of traditional tomatoes; zucchini can also be used as the main ingredient. You can make a delicious preparation for the winter from the following products:

2 kg of young zucchini;
0.4 kg of tomato paste (can be replaced with a large amount of thick tomato juice);
2 tablespoons of coarse salt;
a glass of granulated sugar;
a glass of vinegar;
10-12 cloves of garlic;
Hot pepper in this recipe is added to taste;
a glass of sunflower oil;
any fresh herbs.

The winter sauce should be prepared in the following order:

Peel all the ingredients and remove the skin from the zucchini.
Grind the zucchini using a meat grinder and place in a separate bowl.
Pour the herbs, garlic and hot pepper chopped in a meat grinder into another bowl.
Pour tomato paste or juice into the squash mass, add all the spices specified in the recipe (except vinegar), stir and put on low heat. Adjika should be cooked for about 20-25 minutes.
Without removing from the heat, add the ground garlic, pepper and herbs to the adjika, pour in the vinegar, stir and cook for another five minutes over low heat.
Adjika is poured into sterile jars, rolled up with lids, then turned upside down and wrapped in warm clothes or blankets.

This recipe makes the sauce tender and very satisfying. Adjika can be used as a side dish or a separate dish, like caviar.

Adjika prepared according to this recipe turns out to be quite spicy, in principle, like all dishes of Armenian cuisine. Therefore, those who prefer a more delicate taste should reduce the amount of hot pepper, while simultaneously increasing the mass of bell pepper.

The range of products is, in principle, standard, but there are some deviations. So, you will need:

3 kg bell pepper;
2 kg of hot red or green pepper;
0.25 kg of onions;
0.2 l vegetable oil;
0.25 liters of fresh tomato paste;
a large bunch of parsley;
salt should be added to taste.

The method for preparing the sauce is very similar to the previous recipe:

First of all, all products should be washed, cleaned and dried.
Both sweet and hot peppers are ground using a meat grinder.
Onions, garlic and herbs are also chopped with a meat grinder, but each product is placed in a separate bowl.
Pour vegetable oil into a saucepan and add onions. Stirring, fry it for five minutes.
Then add garlic, mix and add chopped pepper.
Cook adjika in oil until the pepper changes color.
Then pour in the tomato paste, add chopped parsley, add salt to taste and boil the adjika for another 15-20 minutes.
This sauce can be rolled into jars, or stored on the refrigerator shelf.

Homemade adjika - general principles of preparation

Any adjika must contain three mandatory ingredients: red pepper, garlic and salt.

If the preparation is made, but it turns out to be spicy, it’s even impossible to eat, apples will help with the taste of spiciness. You need to add one chopped apple to the finished adjika.

All ingredients must be crushed.

The first stage of any preparation is preparing the dishes. To prepare adjika at home, it is best to take enamel dishes and a large iron basin. It will be more convenient to cook in it.

Enameled pans are needed to prevent the chemical process from occurring during fermentation. There is no need to use plastic at all. Take only wooden spoons. If you follow all the above rules, then, undoubtedly, your homemade adjika will turn out to be delicious, juicy and finger-licking.

Recipe: Adjika at home Caucasian

One of the simplest ways to burn adjika at home. It won't take up much of your time.

Hot pepper 300 gr.;
4 sweet peppers;
1 head of garlic;
Greens to taste;
Basil, preferably purple;

First, take the sweet pepper, wash it well and remove the seeds. Then cut the hot pepper into large pieces about 3x3. Choose its proportion yourself, depending on your taste. If you prefer homemade adjika to spicy, then take 300 g. if, on the contrary, then 200 grams will be enough.

The next step is to put all the pieces in a cup and grind in any way you wish, but it is better to use a blender until smooth. You can do this with a meat grinder, but it will skip pieces, and it is desirable that it turns out to be porridge; then you can make the mixture liquid using a regular spoon.

The resulting mass should be salted and then mixed well so that the salt does not remain in one place, but dissolves throughout the mixture. Some people add pepper at this stage, but this is not necessary, because the adjika will turn out to be spicy, and the pepper will only overwhelm the whole taste.

And lastly, put everything into jars. It’s better to take small jars, they won’t take up much space, and adjika will last longer. Of course, it would be ideal to immediately lower it into the cellar, but if this is not possible, then it is also good to preserve in the refrigerator. Don’t rush to open it, let it stand for 40 days, soak, and only then you can add it to food.

Recipe: Homemade adjika with nuts

Another delicious preparation is adjika with nuts.

3 bell peppers;
Walnuts 250 gr.;
3 hot fresh peppers;
1 tbsp. l. khmeli-suneli;

The sweet pepper needs to be well peeled and chopped. Mix the resulting mass and add fresh hot peppers and nuts to it, add garlic here, and grind again, the result should be a liquid mixture.

Next, add ground coriander, suneli hops and salt, and mix thoroughly for 10 minutes so that all the spices dissolve. All the homemade adjika is ready, all that remains is to pour it into jars.

This adjika should be put into bottles, it will even be better, because it can be stored in the refrigerator. Adjika made at home in this way with nuts is ideal for adding to various dishes.

Remember that the nuts must be finely chopped.

Recipe: Adjika at home in Armenian style

A simple way to prepare homemade adjika - in Armenian. It will require a minimum amount of products. And adjika will turn out tender, tasty and a little hot.

6 kg ripe tomatoes;
500 gr. Hot pepper;

First of all, you need to rinse the tomato and pepper well. Then grind the contents with a meat grinder or blender, and leave the resulting mixture covered in a dark place for two weeks, but you must remember to stir the mass every day. Don’t be afraid that everything will turn sour; this stage of cooking is necessary for the peppers to release their juice and for the tomato to be saturated with it.

After this, on the 15th day, put the adjika into jars and store in a cool place.

The recipe, as you can see, is simple, but it has a secret: you need to salt the tomatoes before adding pepper; if you do the opposite, the taste of salt will not be felt and the tomatoes will turn out tasteless.

This recipe is considered the simplest; the only difficulty is that you need to stir the mixture every day. But many lovers say that everyone will like this homemade adjika, as it turns out juicy, slightly hot, and looks appetizing. You can add it to any dish.

Recipe: Homemade adjika for men

Every girl knows that you can win a man's heart through your stomach. And all housewives should take note, a good recipe for preparing adjika at home for men. It will be difficult to do this, but you can try for the man you love.

10 pieces. bell pepper;
20 pcs. hot pepper;
Horseradish roots 4 pcs.;

The first step is to wash all the products so as not to waste your precious time later. Then take all the vegetables and chop them, add salt to the mixture, then sugar. The mixture is ready, now mix everything together, you can put it on low heat so that the salt and sugar dissolve. The resulting mass should be poured into an enamel pan and left to infuse for 3 days in a dark place.

On day 4, take out the pan and pour 5 tablespoons of 9% vinegar into the mixture. Then you need to mix everything and leave it to infuse for about 10 minutes, only then you can start putting it into sterilized jars. Be sure to tighten them well.

Recipe: Adjika at home, hot-sour-sweet

It can be added to both soup and main courses.

Overripe tomatoes 1 kg;
Sweet red pepper 300 gr.;
Onions 200 gr.;
Antonov apples 200 gr.;
Garlic to taste, but no more than 2 heads;
Hot pepper 4 pcs.;

Take all the ingredients except the last three and grind everything with a meat grinder. Then pour the entire mixture into the prepared bowl and cook over medium heat, but do not forget to stir every hour.

While everything is cooking, chop the garlic along with hot pepper into a separate pan, but it must be pitted. Slowly pour the resulting mixture into the boiling tomatoes, immediately add sugar, vinegar and salt, and cook over low heat for 30 minutes, but also do not forget to stir.

After the homemade adjika has cooled, pour it into sterilized jars. Keep refrigerated.

Recipe: Homemade adjika with apples

We will pay special attention to the popular and one of the best options for adjika with apples. It turns out tasty and spicy, it can even be used as a separate dish, or as a side dish for meat and other dishes.

Red ripe tomatoes 3 kg;
1 kg of sweet pepper (preferably red, but not essential);
500 g sour apples;
2 pcs. carrots, but big ones;
Hot pepper (you don’t like very hot adjika, add less) 100 g;
1 tbsp. sunflower oil;
black pepper (at your discretion);
Salt (to taste), but not more than 4 tbsp. l.

First of all, you need to wash and peel all the vegetables. Then grind them in a meat grinder (you can grind them in a blender or with a spoon if you don’t have electrical appliances). Then add salt, black pepper, sunflower oil to the resulting mass, mix everything and place on the hob and cook for 2.5 hours, stirring from time to time. Then, at the last stage, close it in sterilized jars or seal with regular nylon lids. The result should be 6 cans of 0.5 liters each.

Recipe: Adjika at home without cooking

One of the simplest cooking methods is classic adjika without cooking.

200 g sweet pepper;
hot pepper, capsicum;
white wine vinegar 30 g;

The first thing you need to do is wash the tomatoes, cut them into 4 pieces, removing the rough part and the middle, then put them in a colander to drain off the excess liquid. While the juice is draining, the sweet peppers, separated from the seeds, need to be cut into small squares.

Then peel the horseradish root and grate it on a small grater. Finely chop the garlic. Finely chop the hot pepper, but do not forget to remove the core.

When the tomatoes have drained, put them in a deep bowl and grind with a blender, then add the sweet pepper and grind everything together. Mix the resulting mass well.

Add garlic, horseradish and hot pepper to the tomato-pepper mixture, chop again with a blender, stir and let stand for 30 minutes.

Add salt, sugar, vinegar to the resulting mass and mix well. Then fill sterilized jars with adjika and screw on metal or nylon lids, and store everything in the refrigerator.

Adjika prepared in this way can last for 3 months. All this is thanks to the good antimicrobial effects of horseradish.

Recipe: Homemade adjika “for everyone”

2 large carrots;
1 kg of onions;
3 bell peppers;
3 hot red peppers;
250 ml vegetable oil.

Peel the bell pepper, wash and chop coarsely. Pass the resulting pepper slices through a meat grinder. Wash and chop the tomatoes and grind them finely. Wash, peel and chop the carrots so that you can also grind them in a meat grinder.

This is followed by hot peppers, previously peeled and chopped. Also grind the garlic separately in a meat grinder. The onion can be grated. Mix all the chopped vegetables and put on a gas stove until it boils, and cook for 30 minutes, leaving on low heat. Then add vegetable oil and continue cooking for another half hour. The last step is to add salt and sugar and leave for 1 hour.

Adjika will be ready in 3 hours. You can try the finished adjika to convince yourself how tasty it is.

Recipe: Sweet adjika at home

5 cloves of garlic;
Vegetable oil 3 tbsp. l.;
ground coriander 1 tsp;
a handful of chopped greens;
hops-suneli 1 tbsp. l.

Make small cuts on the washed tomatoes, then pour boiling water over them. After this, pour cold water over them and remove the peel.

Peel the apples and grind them in a meat grinder along with tomatoes, chili peppers and bell peppers. Cover the entire resulting mass and cook for 2 hours, alternately adding sugar, then vegetable oil and salt. You can add salt and sugar at your discretion, so to speak “by eye”.

10 minutes before completion, add herbs, suneli hops, coriander and garlic. Adjika, prepared at home, is ready for use. All prepared adjika can be placed in jars!

Homemade adjika for the winter is a delicious vegetable snack. It can be added as a side dish or eaten simply with bread. Every housewife tries to prepare homemade adjika. There are many adjika recipes for the winter. We have selected for you the most delicious homemade adjika recipes for the winter. Choose and cook for your family and friends.

Real adjika is only pepper, without tomatoes. To prepare it you need rubber gloves - the mixture burns your hands. Not everyone can eat it. However, this is a classic recipe, so we start with it.

To prepare real “male” adjika you will need:

1 kg red hot pepper (chili);
0.5 kg garlic;
3/4 cup salt, grind No. 0;
0.5 cups of mixture: coriander, suneli hops, dill seeds;
latex gloves.

How to cook classic adjika without tomatoes:

Let's make some minor adjustments to the recipe, which will make the adjika less hot and suitable for consumption.

We cut off the stalks of the pods, shake out the seeds and grind them in a blender (if you use a meat grinder, skip three times). We do the same with garlic, it is also advisable to chop the coriander and dill seeds - and mix everything thoroughly.

At the end we add salt - ideally we should get a homogeneous paste-like mass. You can add chopped fresh herbs - cilantro and dill, but in this case the color of adjika will not be so bright and attractive.

Homemade adjika with tomatoes for the winter

A variety of options are possible here.

3 kg of tomatoes;
1 kg of sweet pepper;
0.5 kg garlic;
150 g hot pepper;
0.5 cups of salt;
3 tbsp. l. Sahara.

Grind all ingredients in a meat grinder, mix, add salt, sugar, and leave overnight. In the morning, drain the excess liquid and put the adjika into jars and store in the refrigerator.

3 kg of tomatoes;
2 kg of sweet pepper;
300 g garlic;
150 g hot pepper;
0.5 cups sugar;
0.5 cups 9% vinegar;
1 glass of sunflower oil;
0.5 cups of salt;
400 g of fresh herbs - cilantro, dill, celery;
to taste – coriander, suneli hops, walnuts.

Recipe for winter adjika made from tomatoes and garlic:

Grind the tomatoes and peppers through a meat grinder. Stir, add oil and cook over low heat for an hour with constant stirring.

Cool, add vinegar, sugar, salt, crushed garlic. Grind the greens in a blender. Mix everything thoroughly, let it brew - delicious adjika with garlic is ready for the winter.

Adjika with carrots and apples

2.5 kg tomato;
500 g carrots;
500 g sour apples;
500 g bell pepper;
250 g vegetable oil.
100 g garlic;
1-2 pods of hot pepper;
250 ml. vinegar 9%;
2 tbsp. salt;
100 g granulated sugar.

Wash, peel and grind all vegetables in a meat grinder. Drain into a wide bowl and add vegetable oil. Cook the resulting mass over low heat for 2 hours. Add chopped garlic, 1-2 pods (depending on the size and your taste) of hot pepper, peeled from grains. Pour in vinegar. Salt and add sugar. Mix everything thoroughly, bring to a boil and place while hot in jars. Roll up.

Grind everything through a meat grinder (do it in a large bowl), add salt, sugar, vinegar and stir. Watch out for the spice! Who likes it how?

Spicy adjika for the winter

Ingredients:

ripe red tomatoes 2.5 kg;
sweet and sour apples 500 g;
sweet bell pepper 500 g;
carrots 500 g;
dill greens 50 g (optional);
parsley 50 g (optional);
peeled garlic 120 g;
red hot pepper 75 g;
vegetable oil 250 g;
vinegar 9% 2 tbsp;
black pepper;
salt.

Spicy adjika for the winter - step-by-step recipe with photos:

Adjika in Kiev style

5 kg of ripe tomatoes;
1 kg bell pepper;
1 kg apples (the more sour the better);
1 kg carrots;
2 tbsp. spoons of salt;
200 g sugar;
400 g vegetable oil;
2 tbsp. spoons of red hot pepper (you can put 1 tbsp. black plus 1 tbsp. red).

Pass all vegetables through a meat grinder (it is better to first peel the tomatoes or pass them through a juicer). To make tomatoes peel easily, pour boiling water over them for 3-5 minutes.

Season with butter, sugar, salt, spices. Then boil for 2-3 hours until the desired consistency. Pour the finished adjika hot into sterilized jars. Roll up the jars and seal them. Ready!

Adjika recipe without tomatoes

sweet bell pepper 2 kg;
garlic 200 g;
red hot pepper 150 g;
salt 2 tbsp;
sugar 8 tbsp;
vinegar 6% 300 ml.

Peel all vegetables and grind through a meat grinder.

Add salt, sugar, vinegar to the resulting vegetable mass, place in jars and roll up.

Georgian adjika with walnuts and hot pepper

1 kg dry hot red pepper;
50-70 g coriander seeds;
100 g khmeli-suneli;
a little cinnamon (ground);
200 g walnuts;
300-400 g of cool salt (coarse);
approximately 300 g garlic.

Soak hot red pepper for 1 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.

Georgian adjika from hot pepper

2 parts khmeli-suneli;
2 parts red pepper;
1 part garlic;
1 part coriander (ground cilantro seeds);
1 part dill.

How to cook Georgian adjika:

Pass pepper and garlic through a meat grinder. Add spices to them. You can also add finely crushed nuts. Sprinkle the mixture with coarse salt and pour in wine vinegar with a strength of 3-4% to obtain a moist, thick paste, well suited for long-term storage in tightly sealed glass or ceramic containers.

Recipe for Armenian adjika without cooking

5 kg whole tomatoes;
1 kg garlic;
500 g of bitter capsicum;
salt to taste.

Pass everything through a meat grinder. Add salt. Leave in an enamel bowl for 10-15 days for the adjika to ferment, remembering to stir it daily. You need to salt the tomato juice before adding the garlic and pepper, otherwise the taste of salt will not be felt later.

A simple recipe for homemade tomato ketchup for the winter

1 kg tomato;
300 grams of onions;
1 teaspoon ground pepper;
5 carnations;
3 teaspoons salt;
half a glass of sugar.

Wash the tomatoes and onions, peel and chop. Place in a separate pan. Place over low heat and bring to a boil, stirring occasionally. Add salt, sugar, spices. Mix. Cook until the onion is ready - you will get excellent homemade ketchup!

Recipe for tomato paste for the winter at home

Any housewife would like to always have tomato paste on hand. It is not difficult to prepare it at home. Only ripe tomatoes are suitable for this. Even a small amount of unripe fruit will deteriorate the quality of the paste.

The washed tomatoes are placed in a saucepan and cooked until they are softened, then passed through a meat grinder with a fine grid.

The resulting mass is boiled in an enamel basin until its volume decreases by 2.5-3 times. There is no need to pour the entire mass into the basin at once - when it boils, it will overflow.

The finished puree is placed hot into jars and rolled up. The jars and lids are pre-soaked in hot water for 10 minutes. The rolled up jars are sterilized in boiling water for 10-20 minutes and only after that they are stored in a cool place.

To preserve the puree without hermetically sealing, it should be salted before the end of cooking (at the rate of 100 g of salt per liter jar). To prevent tomato paste in an open jar from becoming moldy, sprinkle it with salt and cover it with a thin layer of vegetable oil. You can also sprinkle with dry crushed horseradish leaves.

Let's sum it up

Everyone will definitely like this spicy sauce; you just need to choose the most suitable recipe. Cooking adjika is simple; even novice housewives or men who, in principle, rarely go near the stove can do it. For beginners, it is better not to choose adjika recipes that involve fermentation; it is better to still cook the sauce - this way you can be one hundred percent sure of its readiness and safety for health and digestion.

Recipes with photos from this article will definitely help you decide on the adjika option for the winter. When preparing this sauce for the first time, you need to take into account its spiciness - such dishes can only be eaten by absolutely healthy adults. For a children's or diet table, it is better to choose softer sauces, for example, the same adjika, but with apples.

2. Place the finished ketchup in sterilized jars, roll up, let cool at room temperature and store in a dark and cool place.

Apple ketchup with apricots and ginger

2 kg sour apples
1 kg apricots
1 kg onions
5 cloves garlic
500 ml grape or apple cider vinegar
1.5 kg sugar
20 g ginger root
5 g ground black pepper
10 g salt
1. Wash the apricots, dry them on a napkin or towel, remove the seeds and chop finely.
2. Peel the apples, remove the core and grate on a coarse grater.
3. Chop the onion. Pass the garlic through a garlic press. Peel the ginger root and grate it on a fine grater.
4. Combine the prepared ingredients, add vinegar, salt, sugar and black pepper. Mix everything well and heat over low heat until the original volume is reduced by half. Place the finished ketchup in sterilized jars, roll up, turn upside down and let cool at room temperature, then store in a dark and cool place.

Cherry ketchup with adjika and starch

2 kg cherries
500 g sugar
20 ml vegetable oil
20 ml 9% vinegar
10 g potato starch
5 g adjika
10 g salt
2 g ground cloves
2 g ground black pepper
2 g ground red pepper
2 g ground allspice
1. Sort fresh cherries, rinse, remove seeds, transfer to an enamel bowl, cover with sugar and leave at room temperature until the juice releases.
2. Place the resulting mass on the stove and heat, stirring constantly, over low heat for 20 minutes, and then drain the liquid, straining through a sieve.
3. Grind the remaining fruits until a homogeneous paste is formed, add a small amount of prepared syrup, vegetable oil, vinegar, adjika, cloves, salt, black, red and allspice.
4. To get a thicker ketchup, you need to add potato starch dissolved in cold syrup. Mix everything well, bring to a boil and cook for another 3-5 minutes. Place the finished ketchup in sterilized jars, roll up, turn upside down, let cool and store in a dark and cool place.

Adjika recipes

Adjika traditional

1.5 kg red hot pepper
30 cloves of garlic
200 g green cilantro
50 g dill
50 g basil greens
200 g salt
1. Wash the hot pepper pods, remove the seeds, then grind the garlic, cilantro, basil and dill with a blender until a homogeneous puree is formed.
2. Pour salt into the resulting slurry and mix everything thoroughly.
3. Place the finished adjika into sterilized jars, close the lids and store in the refrigerator.

Traditional adjika with vinegar

200 g red hot pepper
1 kg sweet pepper
20 cloves of garlic
200 ml 9% vinegar
20 g dried coriander
20 g dried fenugreek
20 g sugar
10 g salt
1. Remove seeds from bitter and sweet peppers, chop them, combine with crushed garlic, vinegar, salt, sugar and cilantro and fenugreek.
2. Grind the resulting mass using a blender until a thick, homogeneous paste is formed. Place the finished adjika into sterilized and dried jars, close the lids and store in a dark and cool place.

Adjika with herbs and garlic

500 g red hot pepper
200 g green cilantro
100 g parsley
100 g celery greens
20 cloves of garlic
20 g cilantro seeds
10 g dill seeds
20 g salt
1. Wash the hot pepper, dry it on a napkin or towel and remove the seeds, then pass it through a meat grinder or grind it using a blender along with garlic, parsley, cilantro and celery, cilantro and dill seeds.

Adjika with herbs

500 g green hot pepper
200 g green cilantro
200 g dill
100 g basil greens
100 g savory greens
50 g mint leaves
20 g salt
1. Wash the hot pepper, remove the seeds and mince or chop using a blender along with pre-washed and dried cilantro, dill, basil, savory and mint leaves.
2. Add salt to the resulting mass and mix everything. Place the finished adjika into sterilized jars, close the lids and store in the refrigerator.

Adjika with garlic and fenugreek

1 kg red and green hot peppers
20 cloves of garlic
10 g dried fenugreek
1. Wash the hot peppers, dry them on a cotton napkin or towel and remove the seeds, and then thoroughly grind them together with crushed garlic and fenugreek using a blender until a homogeneous mass is formed.
2. Place the finished adjika into sterilized jars, close the lids and store in the refrigerator.

Adjika with walnuts, garlic and cilantro

1 kg red hot pepper
200 g walnut kernels
15 cloves of garlic
100 g green cilantro
10 g dried basil
10 g salt
1. Wash and remove seeds from the hot peppers, and then grind in a blender along with walnut kernels, garlic, cilantro and basil.
2. Add salt to the resulting mass and mix thoroughly. Place the finished adjika into sterilized jars, close the lids and store in the refrigerator.

Adjika with walnuts, garlic and tomato paste

1 kg red hot pepper
30 cloves of garlic
300 g walnut kernels
500 g tomato paste
20 g khmeli-suneli
50 g salt
1. Wash the hot pepper, dry it on a napkin or towel, remove the seeds, chop it, combine it with chopped garlic and crushed walnut kernels and mix everything well.
2. Transfer the resulting mass into a blender bowl, add tomato paste, add salt, suneli hops and grind until a thick, homogeneous mass is formed.

Adjika with walnuts, garlic and cilantro seeds

1 kg red hot pepper
20 cloves of garlic
200 g walnut kernels
100 g dill
100 g parsley
50 g cilantro seeds
20 g khmeli-suneli
100 ml wine vinegar
10 g salt
1. Wash the hot peppers, remove seeds and mince or grind with a blender until a homogeneous paste is formed along with garlic, walnut kernels, cilantro seeds and dill and parsley.
2. Add wine vinegar, add suneli hops, salt and mix thoroughly.
3. Place the finished adjika into sterilized jars, close the lids and store in a dark and cool place.

Adjika with walnuts and herbs

1 kg red hot pepper
200 g walnut kernels
200 g parsley
100 g saffron greens
20 g dried coriander
20 g khmeli-suneli
10 g salt
1. Wash the hot peppers, dry them on a napkin or towel, remove seeds, chop them, combine with crushed walnut kernels and chopped parsley, saffron and cilantro.
2. Grind everything using a blender until a homogeneous mass is formed, then add salt, suneli hops and mix thoroughly.
3. Place the finished adjika into sterilized jars, close the lids and store in a dark and cool place.

Adjika with walnuts, garlic and cinnamon

500 g red hot pepper
100 g walnut kernels
20 cloves of garlic
50 g khmeli-suneli
20 g cilantro seeds
100 g coarse salt
5 g ground cinnamon
1. Wash the hot peppers, dry them on a napkin or towel, remove the seeds and chop them.
2. Add crushed garlic, chopped walnut kernels, add cilantro seeds, salt, cinnamon and suneli hops. Grind everything using a blender until a homogeneous mass is formed. Place the finished adjika into sterilized jars, close the lids and store in the refrigerator.

Adjika with walnuts, garlic and savory

1 kg red hot pepper
15 cloves of garlic
150 g walnut kernels
30 g green cilantro
20 g basil greens
20 g dill
20 g green savory
20 g salt
1. Wash the hot peppers, remove the seeds, pass through a meat grinder or chop using a blender along with garlic, walnut kernels and cilantro, dill, basil and savory.
2. Add salt to the resulting mass and mix thoroughly.
3. Place the finished adjika into jars, close the lids and store in a dark and cool place.

Adjika with walnut oil

500 g red hot pepper
10 cloves of garlic
200 g dill
200 g parsley
100 g cilantro seeds
100 ml walnut oil
10 g salt
1. Wash the hot pepper, dry it on a napkin or towel, remove the seeds and pass through a meat grinder or grind using a blender along with garlic, cilantro seeds and dill and parsley.
2. Pour nut butter into the resulting mass, add salt and mix everything thoroughly. Place the finished adjika into sterilized jars, close the lids and store in a dark and cool place.

Adjika with garlic, sweet pepper and horseradish

200 g red hot pepper
1 kg sweet pepper
30 cloves of garlic
200 g horseradish root
1. Wash sweet and bitter peppers, remove seeds, chop them, add garlic passed through a garlic press and grated horseradish root.
2. Mix everything thoroughly and grind with a blender until a homogeneous mass of paste-like consistency is formed. Place the finished adjika into sterilized jars, close the lids and store in the refrigerator.

Adjika with garlic, horseradish and herbs

1 kg red hot pepper
500 g red sweet pepper
20 cloves of garlic
200 g parsley
100 g green cilantro
100 g dill
100 ml apple cider vinegar
10 g horseradish root
50 g sugar
20 g salt
1. Wash the bitter and sweet peppers, remove seeds and mince together with garlic, horseradish root and parsley, cilantro and dill.
2. Add salt and sugar and leave at room temperature for 2 days. Pour in vinegar and mix everything thoroughly.
3. Place the finished adjika into sterilized jars, close the lids and store in a dark and cool place.

Adjika with tomatoes, carrots and sweet peppers

1 kg tomatoes
200 g carrots
200 g red sweet pepper
200 g red hot pepper
10 cloves of garlic
50 g green cilantro
20 g dried basil
100 ml vegetable oil
20 g sugar
10 g salt
5 g khmeli-suneli
1. Wash the bitter and sweet peppers, remove the seeds and chop them. Pour boiling water over the tomatoes, remove the skin and cut into small pieces. Grate the carrots on a fine grater.
2. Combine the prepared ingredients, mix and keep on low heat for 1 hour (until thickened).
3. Add crushed garlic, chopped cilantro, powdered basil, salt, sugar, suneli hops and pour in vegetable oil.
4. Mix everything again, bring to a boil, let cool and grind with a blender until a homogeneous paste-like mass is formed.
5. Place the finished adjika into sterilized jars, roll up, let cool and store in the refrigerator.

Adjika with tomatoes, parsley and celery

2 kg tomatoes
1 kg red hot pepper
1 kg sweet pepper
40 cloves of garlic
200 g celery greens
100 g parsley
100 ml vegetable oil
30 g celery root
20 g salt
2 g citric acid
1. Wash sweet and bitter peppers, dry them on a napkin or towel, remove seeds and chop them. Pour boiling water over the tomatoes, place them in cold water, remove the skins and cut into small pieces. Pass the garlic through a garlic press.
2. Combine the prepared ingredients, add grated celery root and chopped celery and parsley.
3. Pour in vegetable oil, stir and cook over low heat for 1 hour (until thickened).
4. 7-10 minutes before readiness, add salt and citric acid.
5. Grind the resulting mass using a blender until a thick, homogeneous paste is formed and bring to a boil.
6. Place the finished adjika into sterilized jars, roll up, let cool at room temperature and store in a dark and cool place.

Adjika with cucumbers, tomatoes and wine vinegar

1 kg tomatoes
1 kg cucumbers
1 kg sweet pepper
1 kg red hot pepper
20 cloves of garlic
200 ml vegetable oil
200 ml wine vinegar
200 g sugar
20 g salt
1. Wash the tomatoes, blanch for 1-2 minutes, put in cold water, remove the skin, cut into large pieces, mince together with seeded sweet and bitter peppers, garlic and cucumbers.
2. Mix everything thoroughly, add sugar and salt, pour in vegetable oil, wine vinegar and cook over low heat until thickened, then remove from the stove.

End of free trial

Recipe No. 1
5 kg of tomatoes, 1 kg of sweet pepper, 16 pieces of hot pepper, 300 g of garlic, 0.5 kg of horseradish, 1 cup. salt, 2 cups. vinegar, 2 cups. Sahara.
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.

Recipe No. 2
200 g garlic, 4 sticks of horseradish, 2 bunches of parsley, 2 bunches of dill, 10 sweet peppers, 20 hot peppers, 2 kg of tomatoes, 4 tbsp. l. sugar, 4 tbsp. l. salt, 1 cup. vinegar.
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.

Recipe No. 3
5 kg of tomatoes, 2 kg of apples, 2 kg of carrots, 2 kg of sweet pepper, 300 g of hot pepper, 300 g of garlic, 1 liter of vegetable oil. oil, 2-3 tbsp. l. salt.
Pass everything through a meat grinder, add salt, butter and cook for 2 hours. Seal in sterilized jars.

Recipe No. 4
5 kg of tomatoes, 1 kg of carrots, 1 kg of bell pepper, 5-10 pieces of hot pepper, 0.5 kg of onion, 0.5 l of vegetable oil. oils, 5-7 heads of garlic, salt.
Pass everything through a meat grinder and cook for 2 hours.

Recipe No. 5
5 kg of tomatoes, 1 kg of sweet pepper, 0.5 kg of horseradish, 300 g of garlic, 16 pieces of hot pepper, 2 cups. vinegar, 2 cups. sugar, 1 cup. salt.
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.

Recipe No. 6
2.5 kg of tomatoes, 1 kg of apples (Antonovka), 1 kg of carrots, 1 kg of sweet pepper, 1 cup. sugar, 1 cup. rast. oil, 3 pods of hot pepper, 200 g chopped garlic, salt.
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).

Recipe No. 7
5 kg of ripe tomatoes, 5-6 heads of garlic, 100 g of salt, 1 hot pepper, 6 large horseradish roots, sweet pepper.
Pass everything through a meat grinder, stir and place in containers, store in the refrigerator.

Recipe No. 8
1 liter of tomatoes ground in a meat grinder, 1 cup. garlic cloves, 1-2 tbsp. l. salt.
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.

Recipe No. 9
1 kg of sweet pepper, 250 g of hot pepper, 250 g of garlic, 250 g of dill, 250 g of parsley, 250 g of salt.
Pass all ingredients through a meat grinder. Mix with salt, adjika is ready.

Recipe No. 10
1 kg carrots, 1 kg sweet peppers, 1 kg apples (Antonovka), 4 kg tomatoes, 0.5 cup. salt, 2 cups. peeled garlic, 1.5 cups. rast. oil, 2-3 pods of hot pepper.
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.

ADJIKA RED GEORGIAN
1 kg of dry hot red pepper, 50-70 g of coriander seeds, 100 g of suneli hops, a little ground cinnamon, 200 g of walnuts, 300-400 g of coarse salt, 300 g of garlic.
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.

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.
1.5 kg of tomatoes, 1 kg of eggplants, 300 g of garlic, 1 kg of sweet pepper, 3 pods of hot pepper, 1 cup. rast. oils, salt, 100 g vinegar.

ADJIKA “NO REST FOR A SINNER”
2 kg of tomatoes, 20 sweet peppers, 10-15 bitter peppers, 400 g of garlic, 3 sticks of horseradish, 2 bunches of parsley, 2 bunches of dill.
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.

ADJIKA IN ARMENIAN
5 kg of ripe tomatoes, 1 kg of garlic, 500 g of hot pepper, salt.
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.

ADJIKA APPLE
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.
1.5 kg of tomatoes, 0.5 kg of carrots, red sweet bell peppers and apples, 300 g of garlic, 3-4 pods of hot pepper, 0.5 l of vegetable oil. oils

ADJIKA HOMEMADE
2.5 kg of tomatoes, 1 kg of carrots, 1 kg of sweet (red) pepper.
Pass everything through a meat grinder. Add 1 stack. rast. butter, 1 cup. sugar., 1/4 cup. 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.

ADJIKA KIEVIAN STYLE
5 kg of ripe tomatoes, 1 kg of bell pepper, 1 kg of apples (the more sour the better), 1 kg of carrots, 2 tbsp. l. salt, 200 g sugar, 400 g plant. butter, 2 tbsp. l. red hot pepper (you can put 1 tbsp black, 1 tbsp red).

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.

Enjoy your meal!

ADJIKA...17 RECIPES... Recipe No. 1 5 kg of tomatoes, 1 kg of sweet pepper, 16 pieces of hot pepper, 300 g of garlic, 0.5 kg of horseradish, 1 cup. salt, 2 cups. vinegar, 2 cups. Sahara. 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. Recipe No. 2 200 g of garlic, 4 sticks of horseradish, 2 bunches of parsley, 2 bunches of dill, 10 sweet peppers, 20 hot peppers, 2 kg of tomatoes, 4 tbsp. l. sugar, 4 tbsp. l. salt, 1 cup. vinegar. 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. Recipe No. 3 5 kg of tomatoes, 2 kg of apples, 2 kg of carrots, 2 kg of sweet pepper, 300 g of hot pepper, 300 g of garlic, 1 liter of vegetable oil. oil, 2-3 tbsp. l. salt. Pass everything through a meat grinder, add salt, butter and cook for 2 hours. Seal in sterilized jars. Recipe No. 4 5 kg of tomatoes, 1 kg of carrots, 1 kg of bell pepper, 5-10 pieces of hot pepper, 0.5 kg of onion, 0.5 l of vegetable oil. oils, 5-7 heads of garlic, salt. Pass everything through a meat grinder and cook for 2 hours. Recipe No. 5 5 kg of tomatoes, 1 kg of sweet pepper, 0.5 kg of horseradish, 300 g of garlic, 16 pieces of hot pepper, 2 cups. vinegar, 2 cups. sugar, 1 cup. salt. 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. Recipe No. 6 2.5 kg of tomatoes, 1 kg of apples (Antonovka), 1 kg of carrots, 1 kg of sweet pepper, 1 cup. sugar, 1 cup. rast. oil, 3 pods of hot pepper, 200 g chopped garlic, salt. 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). Recipe No. 7 5 kg of ripe tomatoes, 5-6 heads of garlic, 100 g of salt, 1 hot pepper, 6 large horseradish roots, sweet pepper. Pass everything through a meat grinder, stir and place in containers, store in the refrigerator. Recipe No. 8 1 liter of tomatoes ground in a meat grinder, 1 cup. garlic cloves, 1-2 tbsp. l. salt. 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. Recipe No. 9 1 kg of sweet pepper, 250 g of hot pepper, 250 g of garlic, 250 g of dill, 250 g of parsley, 250 g of salt. Pass all ingredients through a meat grinder. Mix with salt, adjika is ready. Recipe No. 10 1 kg carrots, 1 kg sweet peppers, 1 kg apples (Antonovka), 4 kg tomatoes, 0.5 cup. salt, 2 cups. peeled garlic, 1.5 cups. rast. oil, 2-3 pods of hot pepper. 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. GEORGIAN RED ADJIKA 1 kg of dry hot red pepper, 50-70 g of coriander seeds, 100 g of suneli hops, a little ground cinnamon, 200 g of walnuts, 300-400 g of coarse salt, 300 g of garlic. 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. ADJIKA WITH EGGPLANT Pass all 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. 1.5 kg of tomatoes, 1 kg of eggplants, 300 g of garlic, 1 kg of sweet pepper, 3 pods of hot pepper, 1 cup. rast. oils, salt, 100 g vinegar. ADJIKA “NO REST FOR A SINNER” 2 kg tomatoes, 20 sweet peppers, 10-15 bitter peppers, 400 g garlic, 3 horseradish sticks, 2 bunches of parsley, 2 bunches of dill. 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. ADJIKA IN ARMENIAN 5 kg of ripe tomatoes, 1 kg of garlic, 500 g of hot pepper, salt. 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. AJIKA APPLE 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. 1.5 kg of tomatoes, 0.5 kg of carrots, red sweet bell peppers and apples, 300 g of garlic, 3-4 pods of hot pepper, 0.5 l of vegetable oil. oils HOMEMADE ADJIKA 2.5 kg of tomatoes, 1 kg of carrots, 1 kg of sweet (red) pepper. Pass everything through a meat grinder. Add 1 stack. rast. butter, 1 cup. sugar., 1/4 cup. 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. ADJIKA KIEV STYLE 5 kg of ripe tomatoes, 1 kg of bell pepper, 1 kg of apples (the more sour the better), 1 kg of carrots, 2 tbsp. l. salt, 200 g sugar, 400 g plant. butter, 2 tbsp. l. red hot pepper (you can put 1 tbsp black, 1 tbsp red). 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.

How to replace baking powder for dough? How to replace baking powder for dough at home? If you love baking and not only eat it, but also love to cook yourself, I think you have already asked yourself this question. And, as you already guessed, this is not so difficult to do. Every housewife can make a similar composition independently in her kitchen. Earlier, in one of our articles, we talked about how you can replace breadcrumbs, or even make them yourself. Interested in how to make homemade yeast? You can also read about this on our website. And now, let's move directly to our question today. How to replace baking powder for dough at home? To make it, you don’t have to buy baking powder at the store. You can easily prepare it yourself at home. To prepare it, you need to take a small, dry jar, pour twelve teaspoons of flour into it, add five teaspoons of soda and another three teaspoons of citric acid. This entire composition we have prepared must be mixed well, close the jar tightly and, please, can be used as needed. We advise you to try this method if you don’t know what to replace the baking powder with. And one of the options where you can use the baking powder we made is to prepare shortbread curd dough, from which you can make a delicious pie or cookies.

Little tricks when cooking fish 1. Before processing the fish, place it in a bowl with water; if the fish sinks, it is fresh; if not, then refuse to prepare this product. 2. To eliminate the strong odor when frying fish, place one potato, peeled and cut into slices, in vegetable oil. 3. Fish broth is salted at the very beginning of cooking. 4. Before cutting, salted fish is poured with cold water so that it swells slightly - then it will be easier to clean. 5. To prevent the fish from falling apart when frying, it must be cut and salted 15 minutes before cooking. 6. Heavily salted fish is soaked in cold water for 4-6 hours. Change the water every 1-2 hours. It is not recommended to store soaked fish. 7. The insides of fish (not large ones) can be removed without cutting the belly. To do this, you need to make a deep cut near the gills, cut the spine and remove the head along with the entrails. 8. When frying fish, add a little salt to the hot oil, then the fish will get a crispy crust. 9. In order for the fish to be properly cleaned of scales, it must be immersed in boiling water, and then placed in warm water with the addition of vinegar. 10. The skin of fish can be easily removed if you first spray it with vinegar. 11. If the herring is too salty, it needs to be soaked in tea or milk. 12. To ensure that the fish is well browned, you need to dry it with a towel before frying. 13. Scales are easier to remove if you start cleaning the fish from the dorsal fin to the belly and tail. 14. Sea fish will be more tender if you sprinkle it with sugar 30-40 minutes before frying. 15. Small and cut into pieces fish are placed in boiling water so that it does not overcook. 16. When cooking, frozen fish can only be placed in cold water. 17. It is not recommended to boil lamprey, bream, eel and carp - the broth from them turns out to be bitter. 18. When boiling large fish, place them in cold water, and when it boils, add water as needed. 19. All fish dishes should not be cooked at high boils. At the beginning of boiling, you should reduce the heat and continue cooking at a low boil, which can be seen from the barely noticeable, but not stopping, movement of the liquid. 20. When cleaning slippery fish, you can dip your fingers in salt - this will make the work easier. 21. The easiest way to clean fish is with a regular grater under a gentle stream of cold water. Clean the fish in the direction from the tail to the head. 22. To determine the readiness of boiled fish, you need to stick a match into it. If the match easily enters the pulp, the dish is ready. 23. You need to fry fish in a small amount of fat; it is best to use a mixture of vegetable and butter; Do not place the pieces tightly together, otherwise you will not get an appetizing crust on all sides. 24. If there is boiled or fried fish left over from lunch or dinner, you can store it in the cold for no longer than 1-2 days and be sure to boil the boiled fish in fish broth or water before serving, and fry the fried fish additionally - each piece on both sides . 25. Granular caviar will not dry out for a long time if you pour a thin layer of vegetable oil on top of the jar with caviar and close it tightly. 26. The key to a flavorful fish broth is the presence of several types of fish in it.

16 culinary tricks from housewives 1. Add a little vegetable oil to the mixture of cottage cheese, eggs and flour for cheesecakes. They turn out more magnificent and tastier. 2. It’s good to add skins from lard when cooking jellied meat from any meat (when cutting meat, cut it off and freeze it). The jellied meat turns out thick and contains a lot of gelling substances in the skin. 3. The secret of borscht: the beets for borscht need to be peeled and cooked whole in the broth while the broth is cooking. Then take out the meat and beets, strain the broth and cook the borscht as usual, only at the very end of cooking, grate the boiled beets on a coarse grater and put them in the already prepared borscht. Let it boil and turn it off. The taste is special and the color is excellent. 4. Shchi and borscht will be richer and tastier if you boil whole potatoes in them and then mash them. Mash in a saucepan or frying pan. 5. Never throw away yellowed or weathered lard. Pass it through a meat grinder and store it in a jar in the refrigerator if necessary, add it to cabbage soup or borscht. To do this, take lard, add garlic and grind the garlic together with lard in a mortar or cup; an extraordinary taste is guaranteed. Pour this dressing into the borscht when it is ready, stir and turn off the heat. 6. If you bake an open pie with fruit or berry filling, the juice runs away during baking and burns on the baking sheet. But there is a way out: stick several pasta with a hole vertically into the filling. The boiling juice rises through these tubes, but does not pour out of the pie. Remove pasta from the finished pie. 7. Bitter cucumbers can be dipped in milk for a while by adding a little sugar. The bitterness will go away. 8. To prevent bugs from getting into the rice cereal, put several metal bottle caps in it. 9. If you like crumbly porridge, then you need to take 2 cups of liquid per glass of cereal. You can cook crumbly porridge using broth or water; the cereal should be poured into boiling water. 10. A slice of onion placed in the refrigerator will help eliminate all unpleasant odors. 11. If you add a little dry mustard to the brine with pickled cucumbers, they will become tastier and last longer. 12. Harmful for spices: light, high temperature, high humidity. You need to store it in tightly closed opaque ceramic, porcelain or dark glass jars, each spice in a separate container away from the stove. 13. You cannot pour spices from the jar in which they are stored directly into a pan with a boiling dish - they will absorb moisture from the steam and lose their quality. 14. Banana skins help the meat cook. Place a banana skin into the pan with the meat. You will be pleasantly surprised by the result. The meat will be soft, juicy and fragrant. 15. Place cherry branches in a bowl with meat for stewing for smell, aroma and indescribable taste. 16. Always add sugar to the minced meat (a tablespoon per 1 kg of minced meat). Your cutlets, belyashi, pasties and other products made from cutlet mass will always be very juicy. Add dry celery to the minced meat, in addition to the main spices (salt, pepper) - it improves the taste of the meat.

Awesome curd cream for cakes - incredibly tasty and made from only 3 ingredients!!! This cream is great for making various desserts, cakes, and pastries. It is relatively lower in calories and healthier! :) You will need: -Cottage cheese - 300 g -Cream 33% - 200 ml -Sugar - 3/4 tbsp How to cook: 1. Beat very chilled cream with sugar. 2. Place the cottage cheese in a blender, add a few tablespoons of cream for a more liquid consistency and grind to a paste. 3. Add the crushed cottage cheese to the cream and beat everything again with a mixer until smooth and fluffy. The cream is ready.

Starch: a familiar stranger. Any housewife probably has a bag of potato starch in her kitchen. True, it most often stands in the farthest corner - starch is not as popular as, for example, flour, and is used much less often. Meanwhile, starch is a very useful product, but undeservedly forgotten. More recently, scientists have discovered that potato starch has unique beneficial properties in stopping bleeding. If you sprinkle potato starch on a bleeding wound, the bleeding stops almost instantly, whereas under a regular bandage the bleeding continues for 6-7 minutes. In addition, potatoes promote faster healing of wounds and prevent the formation of skin scars at the site of injury. And traditional medicine knows many ways to use starch internally. The most common of them are “blue iodine” / starch solution with iodine / and starch solution as a coating for the stomach. So it makes sense to get a bag of starch and use it more often, if not for cooking, then for treatment. - For sore throat, dilute ½ teaspoon of starch in a glass of warm boiled water and add 3-5 drops of a 5 percent alcohol solution of iodine. Stir and gargle 3-5 times a day. - For gastrointestinal diseases, take a dessert spoon of potato starch orally 3 times a day 15 minutes before meals. Each serving is washed down with a third glass of boiled water. - To treat abrasions and inflammation of the skin, age spots and acne, starch is used externally. It is rubbed into sore spots with light movements or used as a powder. -To smooth out wrinkles on the hands and soften rough areas of the skin, local starch baths are used: a tablespoon of starch is brewed with a liter of boiling water; the resulting liquid is used warm. -For colds, coughs and runny nose: mix half a tablespoon of starch, a tablespoon of honey, 2 fresh raw egg yolks and 2 tablespoons of butter. Mix everything until a homogeneous mass is formed. Take half a tablespoon of the mixture 3 times a day an hour before meals. - For dry or goosey skin, add 0.5 kg of starch to 3 liters of water, stir and pour the prepared mixture into a bathtub filled with water. Add a tablespoon of pine extract. Take a bath 2-3 times a week for 10-15 minutes. - For minor thermal burns, as well as for sunburn, a paste-like mass obtained after mixing starch with a small amount of water is applied to the damaged areas of the skin. -Starch, together with talc and zinc oxide, is used as a powder for the appearance of diaper rash and bedsores in bedridden patients. -For intestinal upset in adults, stir a tablespoon of potato starch in half a glass of boiled water at room temperature, and then add 5 drops of a 5 percent alcohol solution of iodine while stirring. As a result of the interaction of starch and iodine, the composition will turn blue. Drink the entire amount at once and, if after the first dose the expected result does not occur, drink another portion after a while.

Natural toothpastes with oils Most toothpastes contain solid abrasives, cleansing and whitening components that can damage the enamel. You can prepare a simple but effective and pleasant-tasting toothpaste at home that will make your teeth snow-white and strengthen your gums. Lost, plaque In a small bowl, mix 1 teaspoon baking soda with one drop of orange, lemon, lime, sweet mint, or cinnamon essential oil. To combat plaque buildup and bad breath, dip a damp toothbrush into the mixture and brush your teeth as usual. Be careful with proportions - save the enamel. A great alternative to store-bought sweetened toothpastes! This recipe makes 10 uses. 4 teaspoons baking soda 1 teaspoon finely ground sea salt a few mint leaves 1 teaspoon myrrh powder 1 teaspoon white cosmetic clay 2 tablespoons vegetable glycerin 10 drops essential oil of orange, tea tree, rosemary, anise, lemon, sweet or peppermint In a small bowl, mix all ingredients thoroughly until you get a smooth paste. Store in a small jar. Apply the paste to a clean toothbrush and brush your teeth as usual. Myrrh powder can be replaced with licorice or bamboo powder. What other essential oils can be added to homemade toothpastes and dental care products: Clove essential oil - soothes toothache, has an antiseptic effect, promoting the regeneration of oral tissues; Sage essential oil is especially useful for periodontitis, bleeding gums, and has astringent properties; Thyme essential oil – has strong antibacterial properties; Peppermint essential oil - refreshes the mouth and breath, eliminates pain and inflammation due to caries, gum inflammation, stomatitis; Rosemary essential oil - improves blood circulation; Tea tree essential oil has anti-inflammatory properties, disinfects the oral cavity, and is recommended for gum inflammation and caries.

Adjika ingredients

To prepare adjika we need:

5 kg. tomato

1 kg. sweet red pepper

300 gr. garlic

2 bitter peppers

1 cup of sugar

100 gr. vegetable oil

1 tablespoon salt

50 gr. vinegar 9%

Preparation.

We will need tomatoes, they need to be washed and cut so that it is convenient to twist them through a meat grinder. I take red tomatoes (not yellow, not pink)

Then we need bell peppers, we washed them, cut them in half and removed the middle. I always take red pepper, so my adjika turns out to be red.

You can, of course, take ratunda pepper, with this pepper adjika will be even tastier, but with ratunda we prepared a very tasty lecho.

We grind the tomatoes in a meat grinder, not in a juicer.

We also grind sweet peppers through a meat grinder.

Then pour everything into a large saucepan (twisted peppers and tomatoes).

Add oil to adjika. Then you will need 50 grams of vinegar 9%.

Pour vinegar into adjika and add salt.

If you are a very attentive reader, you probably noticed that we added salt to the adjika at the very end. I’m just in the chaos of cooking (I also had mushrooms on the stove, I’ll tell you about them a little later, and the jars were sterilized with lids, and in addition I twisted the garlic and pepper), I forgot to add salt right away. And only when I threw in the garlic and pepper, when taking a sample, it turned out that I had forgotten about salt.

We stewed the adjika for about three and a half hours, but you need to watch it by evaporating the water, we like it so that we can spread it on bread. While our adjika is stewing, we need to prepare garlic and hot peppers, I put 2 hot peppers, our children eat adjika, and you can put more.

Grind the hot pepper through a meat grinder, only the green tail needs to be cut off. For the beauty of the photo, I didn’t cut it off right away. If you don’t like it spicy, you can skip adding hot pepper seeds to adjika. The pepper itself gives a piquant, slightly spicy taste, and the seeds add pungency and a burning sensation in the mouth after consumption.

Grind the garlic through a meat grinder. If you have a scale at home to weigh garlic, then use my advice. Two large heads of garlic weigh about 100 grams, or 3 medium ones (like mine). Don't be afraid to add more or less garlic. You can put less if you want less spicy adjika. And if you want it spicy, then red pepper will help you.

Pour garlic and pepper into adjika 20 minutes before it’s ready. This is after boiling for approximately three and a half hours.

Then we pour the adjika into sterile jars and roll them with sterile lids, we got 6 half-liter jars.

Let adjika, the recipe for which is described above, please you in winter. Bon appetit.