Adjika in the house conditions for the winter. The best recipes for boiled adjika for the winter

There are a huge number of ways to cook tomato adjika. Recipes can be selected, depending on the skill level of the hostess, both quite simple and more complex. How to prepare the most delicious adjika from The best recipes are collected in our article. But I want to note the fact that each of us has different taste preferences. Therefore, it is not necessary to argue that it is the workpiece prepared according to a certain recipe that is the most delicious. They are all "the most delicious" to some extent. 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 excessive spiciness. In addition, this method of cooking has its own zest - these are apples. They affect the taste of the dish so much that it becomes a great addition to any side dish.

List of ingredients:

• about two kilograms of tomatoes;
• one kilogram of apples (variety is unimportant);
• 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, as they, interacting with seasonings, give an extraordinary taste. It follows from this that the tomatoes must be neither green nor sluggish.

Cooking method. From pre-washed tomatoes, it is necessary to cut the stalks. Further, if the tomatoes are small, then they are cut into two parts, if large, then into four parts. Apples are peeled and the core is removed. Carrots need to be washed and peeled. Seeds are removed from sweet and hot peppers. Grind everything with a meat grinder, and then transfer the resulting mass to a bowl with a thick bottom or a cauldron. After that, everything is thoroughly mixed with a wooden spoon, and then placed on the stove. Adjika is cooked for 60 minutes, but at the same time it should be constantly stirred. Already at the end (about seven to ten minutes before the end) you need to add garlic, vinegar. After that, 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 (necessarily 9%).

Cooking method. Tomatoes need to be washed and cut off their stalks. The pepper is thoroughly washed, the seeds are removed, 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, together 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 lay out the resulting mass in jars and close. It is best to store 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 tomato and garlic adjika is suitable for both spicy lovers (adding garlic) and people who do not like too spicy preparations.

Required Ingredients:

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

Cooking method. Initially, all seeds must be removed from the bell pepper. Then the stalks are removed and the garlic is peeled from the husk. And only after completing all of the above steps, you can start washing all the vegetables. After that, Bulgarian 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 fluid is washed off. After cooking, adjika is placed in pre-prepared jars, and then placed back in the refrigerator for further storage.

Adjika "Kievskaya"

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

Required Ingredients:

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

First you need to wash all the vegetables. The pepper is de-seeded and the core is cut out. Then the peel is removed from the tomatoes (to make this faster and easier, it is recommended to pour boiling water over the tomatoes for five to seven minutes). After that, all the vegetables are chopped in a meat grinder. Oil, sugar, salt, spices are added to the resulting mass. Next, the resulting mixture is placed on the stove and cooked until the desired density is obtained. After it immediately needs to be poured into pre-prepared containers. It is best to store in a cool place - a refrigerator, basement, cellar.

Adjika in Armenian

Despite the duration 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 hot capsicum;
• salt (to taste).

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

Adjika "Restless Sinner"

This recipe is perfect for lovers of "thrill" sensations. Having tried such adjika, everyone will appreciate its peppercorn.

Required Ingredients:

• about 2 kilograms of tomatoes (red);
• twenty pieces of sweet pepper;
• ten - 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 vegetables, and then rid them of seeds and stalks. After that, the vegetables need to be chopped with 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. Banks are closed with polyethylene lids.

Adjika "Vigorous"

This adjika will appeal to real men. It goes well with almost all products, but acquires a special taste 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 for a variety of taste sensations. It is not only tasty, but also useful. Only its excessive use 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 vegetables. Next, the tomatoes must be rid of the core and stalks, the pepper is cleared of seeds. Then you need to divide the tomatoes, bell peppers and onions into 2-4 parts. All ingredients are scrolled in a meat grinder. After that, vegetable oil, salt and pre-chopped garlic are added. Everything is well mixed with a wooden spoon and put on fire. Cooking time - two hours. Stir occasionally. After cooking, the dish must be decomposed into jars and rolled up.

Adjika "Home"

The recipe for the most delicious homemade adjika in this case is good because the dish is easy to prepare. It is also worth noting that the workpiece prepared in this way does not have 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 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, core and peel. Then everything is ground in a meat grinder, including pepper seeds. After that, salt, vinegar, sugar and pre-chopped garlic cloves are added. After mixing everything, it is necessary to let the resulting mixture brew for exactly 50 minutes. no need. After the time has elapsed, you can safely bottle adjika.

When thinking about the question of what is the most delicious adjika, you need to remember the fact that the taste of the prepared blank depends entirely on the number of proportions of seasonings and auxiliary ingredients. When preparing it, you can safely show your imagination and add something from yourself 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.

Adjika is a word that is inextricably associated with Caucasian cuisine, along with kebabs and khinkali. Spicy seasoning sauce is present on any Caucasian table. It is prepared in many variations depending on the region. The classic version of adjika included dried hot peppers crushed with salt, garlic and coriander seeds. Then other ingredients were added, in particular cilantro. The best recipes for cooking adjika for the winter are collected from all over the Caucasus and are presented below.

How to cook boiled adjika for the winter

Here the answer will be the same: it all depends on what kind of adjika you want to see on your table. As additions to the classic ingredients, regional cuisines of the Caucasus include tomatoes, eggplants, carrots, zucchini, apples, and walnuts in the recipe. A recipe comes across in which you can find pumpkin, beets, mushrooms, cherry plums, gooseberries and even chokeberries. Each hostess has her own adjika. What is invariable in adjika is pungency, amazing taste and aroma. When preparing adjika, it is worth remembering that it is used not only as a sauce. This is a side dish, first of all, for meat, then for fish and vegetable dishes. Harvesting adjika for the winter is not very problematic, but very practical. It is stored for a long time if all the technology was observed during preparation. Boiled adjika is more interesting. It also keeps longer and has a brighter taste and aroma. Knowing the basics of how to cook adjika for the winter, go further: try, experiment, and we can say with firm confidence that as a result of trial and error, a new adjika recipe will be born - your own, personal, incomparable.

Boiled adjika from tomato for the winter

What will be needed:

• tomatoes - 3 kg;
• sweet pepper - 1.5 kg;
• granulated sugar - 275 g;
• garlic - 45 g;
• salt - 155 g;
• table vinegar - 155 ml;
• hot chilli pepper - ½ pod.

Technology:

1. Wash all prepared vegetables well.
2. Remove the skin from the tomatoes by immersing them in boiling water for 15 seconds. Then punch them in a blender or crank with a meat grinder. Transfer the tomato puree to a large saucepan and place over moderate heat.
3. Bulgarian and hot pepper process. Cut the stalks, remove the internal partitions and seeds. Also puree with a blender or meat grinder.
4. Get rid of the garlic. Grind with a knife or press. Add to pepper.
5. When some of the juice has evaporated from the tomato puree, put the pureed peppers with garlic into the pan. Stirring occasionally, cook the mass further.
6. After 20 minutes, add salt, sugar and vinegar. Boil adjika until tender. This will take a couple more minutes.
7. When the preparation of adjika for the winter at home is completed, remove the container from the stove. Pour the resulting product into pre-sterilized containers, Seal. Put on the lid. Wrap in warm cloth. Cool down completely. Remove to refrigerator.

Homemade adjika from tomatoes for the winter is ready.

Adjika boiled with walnut

What will be needed:

• sweet pepper - 1 kg;
• walnut - 155 g;
• hops-suneli - 8 g;
• paprika - 8 g;
• cilantro - 50 g;
• granulated sugar - 35 g;
• salt - 25 g;
• garlic - 55 g;
• tomatoes - 140 g;
• chili pepper - 75 g.

What needs to be done:

1. Thoroughly wash all the vegetables indicated in the recipe.
2. Remove the stalks, seeds and internal partitions from sweet peppers.
3. Cut all prepared vegetables randomly. Place in blender container. Puree on high speed.
4. Add nuts, salt, sugar and spices to the bowl. Go through all the content again.
5. Transfer the resulting mass to a saucepan. Cook adjika over low heat with regular stirring. At the very end of cooking, add the processed, chopped garlic with a press, knife or grater. Adjika with nuts for the winter according to one of the best recipes is ready.
6. Immediately pour adjika into pre-sterilized containers. Wrap in warm fabric. Cool down completely. Store in a cold place.

Adjika boiled with carrots for the winter

What will be required:

• tomatoes - 1.5 kg;
• carrot - 650 g;
• sweet pepper - 450 g;
• chili pepper - 90 g;
• onion turnip - 375 g;
• garlic - 55 g;
• refined oil - 250 ml;
• salt - 55 g;
• ucho-suneli - 8 g;
• sugar - 85 g;
• table vinegar 9% - 35 ml.

What needs to be done:

1. Wash vegetables well under running water.
2. Remove stem from tomatoes. Cut randomly.
3. Peel and wash carrots. Cut into half circles.
4. Cut the stem off the pepper and cut it in half. Remove internal partitions and seeds. Randomly grind.
5. Get rid of the garlic. Push with a press, or chop with a knife.
6. Place prepared vegetables in a blender. Make a puree from the contents.
7. Then transfer the resulting puree to a saucepan. Put on fire. Cook on low heat for half an hour.
8. Then add granulated sugar, salt, ucho-suneli and chopped garlic. Pour vegetable oil and vinegar. Mix everything well, boil.
9. When adjika boils, immediately remove it from the stove and pack it in sterilized, in any usual way, containers. Place lid down. Wrap in a blanket. Cool completely. Remove to a cold place.

This is the easiest and best recipe for adjika with carrots for the winter. More needs to be done - harvesting rarely survives until winter.

Adjika boiled with zucchini

What will be needed:

• zucchini - 3 kg;
• sweet pepper - 500 g;
• carrot - 500 g;
• tomatoes - 1.5 kg;
• garlic - 100 g;
• sugar - 90 g;
• salt - 75 g;
• ground red hot pepper - 75 g;
• refined oil - 250 ml.

Well, well, for business ...

Technology:

1. Wash vegetables well.
2. Clean the carrot. Pepper to get rid of the stalk, seeds and internal partitions.
3. Make cross cuts on the tomatoes. Dip for 15 seconds in boiling water. Then take out and remove the skin.
4. Free the garlic from the husk, divide into slices.
5. All processed foods, with the exception of garlic, punch in a blender into a homogeneous mixture.
6. Pour the norm of salt, granulated sugar into the resulting puree. Pour in vegetable oil. Cook for approximately 40 minutes. Cool down.
7. Add hot ground pepper and chopped garlic to the vegetable mass.
8. Cook adjika for another quarter of an hour. Then remove the saucepan from the fire. Pour adjika into pre-sterilized containers. Cork. Cool down. Remove to a cold place.

Adjika boiled with apples for the winter

What will be needed:

• tomatoes - 5 kg;
• carrot - 1 kg;
• apples - 1 kg;
• sweet pepper - 1 kg;
• granulated sugar - 540 g;
• hot pepper - 150 g;
• refined oil - 495 ml;
• garlic - 250 g;
• salt;
• vinegar.

What needs to be done:

1. Everything indicated in the recipe must be thoroughly washed under the groove.
2. Tomatoes get rid of the stalk. Randomly cut.
3. Peel the carrots, cut into half slices.
4. Remove the stem from the pepper. Cut into halves, eliminate internal partitions and seeds.
5. Remove the garlic from the husk, disassemble into slices.
6. Place all processed foods, excluding garlic, in a blender container and mash at high speed. Grind the garlic with salt in a mortar.
7. Then pour the vegetable puree into a pan of a suitable size. Pour sugar, a little salt. Stir again. Place on the stove. Cook until boiling point. After that, pour vegetable oil. Cook adjika for half an hour. Stir regularly so that the adjika does not burn.
8. Add chopped garlic and salt to the prepared mass. Enter vinegar. Cook for another hour. Be sure to check the mass for taste. If there is a shortage of salt and vinegar, add them to taste.
9. After the specified time, remove the pan from the stove. Carefully pour the sauce into sterilized containers. Close the lids, cool and transfer to the refrigerator, where this “winter brew” of exceptional taste according to one of the best recipes for boiled adjika will be stored for quite a long time.

Adjika boiled from green tomatoes

Recipe:

• green tomatoes - 850 g;
• onion turnip - 75 g;
• sweet pepper - 325 g;
• hot pepper - 55 g;
• apples - 175 g;
• garlic - 55 g;
• refined oil - 135 ml;
• granulated sugar - 65 g;
• salt - 35 g;
• dried basil - 16 g;
• vinegar 9% - 55 ml.

What needs to be done:

1. Initially, you need to prepare all the ingredients. First you need to wash them well.
2. Remove stems from tomatoes. Cut fruit randomly.
3. Cut apples into halves. Cut out the seed box and stem. Cut randomly.
4. Process pepper. Remove the stem. Cut out the internal partitions, remove the seeds. Do not remove seeds from green hot peppers.
5. Peel onion and garlic. Onion cut arbitrarily. Chop the garlic with a press / knife / hatchet.
6. Throw all prepared vegetables into a blender bowl. Grind them at high speeds into a puree.
7. Pour vegetable oil into a large saucepan. Let him warm up. Then pour in the vegetable mass. Pour in sugar, salt. Enter vinegar.
8. Place the saucepan on the stove over low heat. Cook for half an hour with regular stirring. At the end add basil. Try the product. If something is missing, bring to taste.
9. Ready adjika immediately pour into sterilized jars. Roll up. Put upside down. Wrap in a warm blanket. Cool down completely. Put away in the cold.

Adjika boiled with eggplant

What will be required:

• eggplant - 1 kg;
• tomatoes - 1.5 kg;
• sweet pepper - 1 kg;
• garlic - 325 g;
• cilantro - 100 g;
• hot chilli pepper - 175 g;
• vegetable oil - 255 ml;
• sugar - 30 g;
• salt - 65 g;
• vinegar - 125 ml;
• honey - 110 g;
• parsley - 50 g;
• dill - 50 g;
• ucho-suneli - 12 g.

Technology:

1. Rinse all vegetables indicated in the recipe well under the groove. Process.
2. Using a meat grinder, turn the tomatoes, garlic and peppers.
3. Transfer chopped vegetables to a bowl. Mix well. Sprinkle salt and sugar. Put vegetable oil into a saucepan. Place the saucepan on the stove. Boil contents. Turn the fire down to medium.
4. Cut eggplant into medium cubes. Add to saucepan. Pour in the honey.
5. Cook adjika for 40 minutes.
6. Wash all greens thoroughly. Dry. Finely chop. Pour into the mass. Stir. Cook three minutes. Pour in the vinegar. After a couple of minutes, remove the saucepan from the stove.
7. Immediately pack hot adjika in jars that have been sterilized in advance. Flip upside down. Wrap with warm cloth. Cool down completely. Keep in a cold place.

Adjika boiled with beets

What will be needed:

• tomatoes - 5 kg;
• beets - 4 kg;
• carrots - 1 kg;
• sweet pepper - 1 kg;
• garlic - 255 g;
• hot pepper - 125 g;
• vegetable oil - 225 ml;
• salt - 150 g;
• sugar - 150 g;
• vinegar 6% - 155 ml;
• cilantro - 50 g;
• hops-suneli - 20 g;
• ucho-suneli - 12 g.

What needs to be done:

1. Rinse all the vegetables indicated in the recipe under the groove. Process and punch in a blender / food processor / meat grinder. The mass should not be pureed, but only crushed.
2. Then transfer the resulting mass into a cauldron. Boil for half an hour with regular stirring.
3. Then salt the vegetable mass. Pour sugar, pour vegetable oil.
4. Half an hour before the end of cooking, add vinegar. Five minutes before the end, add well-washed, finely chopped cilantro, hops-suneli and ucho-suneli.
5. Further - according to the standard. Pour hot adjika into pre-prepared sterilized containers. Roll up. Wrap in warm fabric. Cool down completely. Keep cold.

Note to the owner

1. To make adjika less spicy, you need to remove the seeds from the hot pepper.
2. Adjika according to the classical method is prepared using exclusively rock salt.
3. If large dry spices, herbs or garlic are used, it is recommended to crush them in a mortar. Marjoram, lavrushka, savory, basil, coriander, Imeretian saffron, ucho-suneli organically fit into any adjika recipe.
4. To enhance the aroma of adjika, you need to lightly fry a set of spices and spices in a dry frying pan without adding oil.
5. Tomatoes need to choose fleshy. Watery varieties should not be taken - adjika will be too liquid.
6. One of the most important points is not to go overboard with spices. It will be impossible to fix the override.

Prepare adjika. The Abkhaz shepherds who invented it knew what they were doing. Therefore, they live for a hundred years or more. The key to longevity in the Caucasus has always been considered meat, wine, herbs and adjika. And, apparently, they were right.

Recipes for the most delicious homemade adjika without cooking and with cooking:

Today we’ll talk about the most wonderful spicy appetizer, which is customary to smear on a piece of fresh fragrant bread, Her Majesty the Queen on our table, incomparable adjika. It is good to consume this queen even with a bite with hot soup, even with meat on the coals ... she will go with a bang to any savory dish!

The benefits of adjika are undoubtedly great, not only does it retain the entire set of vitamins and trace elements that make up the products, its components, but in general it has a beneficial effect on increasing metabolism, improves appetite and has some antiviral effect.

Well, at first the simplest recipes and gradually complicate.

The most delicious homemade adjika - Abkhaz hot spicy adjika for the winter

The recipe is classic, traditional, original. The easiest to prepare, literally a ten-minute matter.

Products:

• a pound of hot red pepper, slightly dried in the sun, if you don't want it too spicy, take out the seeds,
• a good bunch of cilantro, preferably harvested during flowering,
• a small bunch of sprigs of young dill,
• bunch of parsley leaves
• 5 heads of garlic,
• 3 table spoons of suneli hops,
• a glass of coarse salt,
• you can add a couple of handfuls of walnut kernels - for an amateur.

Clean, wash, dry everything. Scroll through a meat grinder, salt, mix and scroll a few more times to get a homogeneous paste. Even better, use a food processor with a sharp knife and chop everything into dust.

Let it brew on the kitchen table for a couple of days. Divide into jars or food containers and store in the refrigerator.

Homemade adjika - a recipe with horseradish

The invention is already Russian culinary specialists. The people call it differently - horseradish, gorloder, horseradish. Simple and quick to prepare, a set of products for her in August in every garden with a shaft. Keeps great in the fridge all winter.

• tomatoes very ripe kilogram,
• horseradish - a tenth of the tomatoes classically, but who likes more spicy add more,
• a couple of pods of hot red chili,
• a couple of heads of garlic
• spoon with salt on top.

Here, in working with horseradish, a meat grinder is preferable than a food processor, the texture of horseradish is too viscous.

So, wash, clean, dry everything. We turn through a meat grinder and mix well. When we skip horseradish, it is better to put a plastic bag on the meat grinder and tie it on the outlet neck - it will not pinch your eyes. Or throw all the components interspersed, also to reduce the ingress of horseradish vapor into the air.

Salt, mix thoroughly until the salt is completely dissolved.

We place in sterile dry jars and put them in the refrigerator or cellar.

It is very suitable for any first or second course as an addition to bread on cold winter evenings.

Well, very fast and delicious! Guests and family will appreciate the table perfectly.

Ingredients:

• ripe tomatoes 3kg,
• hot pepper only 4pcs,
• sweet pepper, preferably red 5pcs,
• garlic 10 large teeth,
• onion 5pcs,
• ½ cup vegetable oil,
• table vinegar 9% 5 50 ml,
• salt - a spoon with a large top.

We do it step by step:

1. Wash, clean, dry everything. Cut out the seeds from the pepper.
2. Twist in a meat grinder or chop tomatoes, peppers, onions and garlic in a blender.
3. Mix with vinegar and salt. Add the oil last and mix thoroughly.
4. In sterile dry jars and put in the refrigerator or cellar.

It will be very tasty at the table!

Video recipe: spicy adjika for the winter - you will lick your fingers

Open a jar of such a burning blank on a winter day and remember those summer times with barbecue.

This recipe will be more complicated and more time consuming, but the result is worth it, take my word for it. In addition, such a blank can be stored in the cellar for years, if necessary.

The fact is that this adjika, unlike the previous ones, we will cook with you.

• tomatoes large, very ripe 3kg,
• large carrot 1.5 kg,
• bell pepper 2kg,
• garlic 10 cloves,
• chili pepper 2 pods,
• salt 2 tables. spoons,
• half cup sugar
• vegetable oil half a glass,
• table vinegar half a glass, can be replaced with apple cider vinegar.

Now cooking:

1. Wash everything, clean, cut out the seeds from the pepper, dry it.
2. Cut the tomatoes into large pieces in a saucepan, pour half a glass of water and bring to a boil over medium heat. We do not let it boil, we immediately remove and cool. On a sieve we roll back the skins and seeds, we get a thick tomato juice with pulp.
3. Grind carrots and peppers in a blender. We put it on a small fire for an hour and a half.
4. Add crushed garlic, salt and sugar, pour in vinegar, mix and let simmer for another 5 minutes.
5. Remove from the stove and quickly lay out in sterile jars, roll up, turn over and under a fur coat until completely cooled.

This option gives scope to your imagination. You can experiment on the basis of this recipe as you like, adding any vegetables and even fruits to it during cooking - everything will be delicious.

Delicious adjika from zucchini in Belarusian

Another unusual recipe, its other name is adjika with zucchini in Belarusian.

• zucchini 3kg,
• carrots half a kilo,
• sweet pepper half a kilogram,
• tomatoes a kilogram and a half,
• garlic peeled glass,
• ground red pepper 2.5 tablespoons,
• vegetable oil glass,
• salt 2.5 table. spoons,
• sugar glass.

The preparation is the simplest:

1. As usual, wash, clean, dry everything. Scroll through a meat grinder or chop in a food processor, garlic too, but in a separate bowl.
2. Mix the resulting vegetable paste with vegetable oil, add sugar and boil in a large roasting pan with a thick bottom for about forty minutes.
3. Add hot pepper and garlic, simmer for another five minutes.
4. Remove from heat, place in sterile jars and roll up. Turn over and under a fur coat until the morning.

The taste of this adjika is tender, sweet with piquant sourness, not very spicy.

Adjika homemade - a recipe for the most delicious homemade adjika for a twist

The so-called bitter. A dish for real men - very spicy!

• tomatoes 5 kilograms,
• carrots 2 kilograms,
• 300 grams of hot chili,
• kilogram of garlic
• paprika kilogram,
• vegetable oil 200g,
• salt spoon with a large top.

Wash, peel and dry all vegetables. Scroll through a meat grinder or chop in a food processor. Put in a saucepan, add oil and salt. Simmer for about an hour over low heat, stirring occasionally. Place in sterile jars and seal. Cool down under a fur coat.

More interesting articles on homemade preparations for the winter:

1. Pickled zucchini

How to cook adjika without bell pepper at home - with eggplant and honey

But with eggplant! Somewhat exotic, but tasty - you will lick your fingers!

You will need:

• tomato 3kg,
• eggplant 2kg,
• garlic 0.5 kg,
• 4 hot chili pods
• a glass of vegetable oil
• half a glass of table vinegar 9%,
• parsley to taste, if you really like it, then a good bunch,
• dill is also at your discretion,
• 3 large spoons of sugar
• Salt table. spoon with a large slide,
• three tablespoons of honey, as much as you scoop.

Chop all vegetables in a food processor. Eggplant for greater sophistication can be cut into small cubes. Put in a large roasting pan, salt, mix with sugar, butter and simmer over low heat for about 50 minutes.

Add honey and stir thoroughly. Add finely chopped fresh herbs, boil for a couple of minutes and add vinegar. Stir and let stand for a few minutes. Put in sterile jars, put on the lid and cool under a fur coat.

Honey will give the dish a special charm!

How to cook the most delicious homemade adjika with apples

Also somewhat exotic and unusually tasty recipe.

Products:

• tomatoes a little more than a kilogram,
• sweet paprika 0.5 kg
• apples 0.5 kg, preferably sour,
• hot chili 3 pods,
• carrots 0.5 kg,
• garlic 2 heads,
• table salt. a spoon,
• vinegar table half a glass,
• vegetable oil half a cup,
• sugar half a glass.

Cooking:

1. Wash and dry ingredients. Remove seeds from peppers and apples.
2. Chop all vegetables except garlic in a blender to dust and put in a large roasting pan.
3. Simmer for approximately 1 hour 20 minutes.
4. Add crushed garlic, oil, sugar, salt and vinegar to the resulting mass and mix. Boil for three more minutes.
5. Place in sterile jars, roll up and leave to cool upside down under a fur coat.

Very tasty and fragrant!

Recipe for homemade adjika without vinegar with plums or cherry plums

But at the same time it is very unusual, because with plums or cherry plums, whoever likes what!

Ingredients:

• 1kg plums, preferably unripe or cherry plums,
• 15 good garlic cloves
• 2 hot chili pods
• 5 kg sweet paprika, ¼ teaspoon ground black pepper, coriander, cloves,
• on a small bunch of greens that you find - dill, basil, tarragon, parsley,
• tomato paste 1 spoon,
• salt table spoon with a small top,
• half a glass of sugar.

Cooking:

1. Rinse vegetables thoroughly, remove pits and seeds from peppers from plums, dry.
2. Chop plums, peppers and all herbs in a food processor.
3. Salt, add sugar, ground spices, tomato paste, mix thoroughly and simmer for about half an hour on a small fire.
4. Add finely chopped garlic and boil for another three minutes.
5. Place in jars and seal. Inverted under a fur coat until completely cooled.

Bon Appetit!

Delicious adjika with lightning-fast cooking!

• Pepper-paprika sweet kilogram,
• a quarter cup of apple cider vinegar
• Ten cloves of garlic
• two pods of hot chili,
• half a kilo of walnuts, peeled,
• a spoonful of salt (table)
• half a glass of sugar.

Standardly process all vegetables - peel, rinse. Chop to dust in a food processor. Add vinegar, salt and sugar. Boil for 15 minutes and immediately put into jars, roll up the lids. Cool under a fur coat upside down. Store in cellar or refrigerator.

half a kilo of onion and sweet pepper,

2 chili pods

half a glass of vegetable oil.

a bunch of cilantro and basil,

garlic 10 cloves

lemon,

a tablespoon with a little salt.

Cooking:

1. Wash all the main vegetables, peel, remove the seeds from the pepper, cut into pieces and put on a baking sheet. Cover with foil and bake for forty minutes.
2. Cool and grind in a blender along with chili pepper, lemon, garlic, herbs and salt.
3. Serve straight to the table!

From the history of spicy snacks

Adjika - the word itself is of Abkhaz origin and means, in fact, bread and salt, a welcome meal when meeting dear guests. Rubbed her wives of Caucasian horsemen in the old days on a stone, investing a lot of time and effort into this unpretentious occupation. But we are modern and advanced people, so we won’t kill ourselves like that. There are combines, blenders, meat grinders in our kitchens - so let them twist, and tinder, and crumple, and we will look after them!

Initially, it was a paste-like salty mass of red color, which includes various components, red hot pepper and garlic, coriander and blue fenugreek ... Do not be afraid of blue fenugreek, it is called cleverly utsho-suneli, it is almost always part of all of us well known hops-suneli.

However, over time, people have learned to add a lot of other healthy and nutritious vegetables and even fruits with nuts to adjika, making it less salty and spicy, quite suitable for our inexperienced European stomach.

The color has also changed, now green adjika is also prepared from green pepper. It is very convenient to use it mixed with sour cream or mayonnaise to prepare various sauces and as a seasoning for soups.

Home cooking rules

Immediately here I will tell you some general rules when preparing adjika, so as not to be repeated in every recipe and I will highlight them in italics:

• Wash vegetables and other components thoroughly and be sure to dry them on a towel, especially for those recipes that are not heat-treated - not a drop of water should get into the dish!
• Be sure to sterilize jars and lids and let them dry!
• Important!!! First we sterilize the jars - then we start cooking!
• It is advisable to work with hot hot peppers with gloves so as not to get burned!

Well, perhaps, that's all about adjika, a delicious, fragrant and varied seasoning that takes its place of honor on my table. Hopefully yours is now too!

Delicious homemade adjika for the winter is a popular vegetable preparation at home. Adjika recipes and cooking methods may vary. But it always turns out very tasty. Tomatoes make a fantastic appetizer. In just a few minutes, spicy adjika will be ready. This meal is incredibly delicious. You can serve homemade tomato adjika on the table with any side dish.

And also, amazing homemade adjika will perfectly fit into the menu of any festive table. As an appetizer for strong drinks, such a yummy is undoubtedly suitable.

Any hostess can cook the perfect tomato adjika at home, the recipe is simple and quick. Such adjika can be stored in the refrigerator for a long time. Only, households are unlikely to leave her untouched!

A simple recipe for classic adjika without cooking

Required Components:

• 1.5 kilograms of tomatoes;
• a head of garlic;
• onion head;
• 100 grams of bell pepper;
• a tablespoon of table salt;
• a tablespoon of granulated sugar;
• a tablespoon of vegetable oil.

Classic raw tomato adjika for the winter - a step by step recipe with a photo:

It is important to prepare all products in advance. Peel the pepper and cut into medium pieces. Peel garlic and onion.

The tomato needs to be washed. If the fruits are large, then they need to be cut.

Pass all components through a meat grinder.

Pour sugar and salt into a bowl with a liquid mass. Mix everything thoroughly with a spoon.

Pour vegetable oil into the tomato mixture.

Mix everything again. Let the homemade adjika stand in the refrigerator for a couple of hours.
Adjika from tomatoes can be eaten. Bon Appetit!

Delicate adjika without vinegar for the winter

Ingredients:

• sweet pepper - 2 kg;
• tomatoes - 2.5 kg;
• carrots - 0.5 kg;
• onion - 0.5 kg;
• garlic - 0.2 kg;
• chili pepper - 3-4 medium pods;
• sour apples (Antonovka) - 0.5 kg;
• vegetable oil - 0.5 l;
• salt - 2 tbsp. l. (with a slide);
• sugar - 2 tbsp. l.

How to cook homemade adjika without vinegar for the winter:

1. We twist all products in a meat grinder and simmer for two hours.
2. Grind garlic separately and add to adjika only 20 minutes before the end of cooking.
3. We lay out everything in jars, pre-sterilized and roll up.

Vitaminized adjika without vinegar for the winter is completely ready. By the way, a great remedy for colds in the winter season! As you can see, the recipe for adjika from tomatoes without vinegar is not complicated and quite fast in terms of cooking time. But it turns out very tasty - you just lick your fingers! Recommended to try!

Sweet and sour adjika with apples

Products:

• tomatoes - 5 kg;
• sweet pepper - 1 kg;
• apples - 1 kg;
• hot pepper - 4 pcs.;
• garlic, passed through a garlic press - 300 g;
• salt - 2 tbsp. l.;
• sugar - 1 tbsp.;
• vinegar - 1 tbsp.

Step-by-step recipe for adjika with apples at home:

We thoroughly wash everything with water, chop all the vegetables we have in a meat grinder, mix and cook for about 1 hour. Add pre-crushed garlic, salt, oil, sugar, table vinegar and cook for about an hour.

Everything is ready! It remains to decompose sweet and sour adjika with tomatoes and apples into sterile jars and carefully roll up. Homemade adjika with tomatoes and apples is a delicious storehouse of vitamins for the whole winter. Recommend!

Spicy adjika from zucchini - recipe You will lick your fingers

Cooking delicious adjika from zucchini is quick and easy. The result will exceed all your expectations, the zucchini appetizer will look good even on the festive table - your guests will just lick their fingers.

You will need:

• zucchini - 2 kg;
• tomato paste - 350 g;
• sunflower oil - 1 tbsp.;
• garlic - 100 g;
• bay leaf - 7 pcs.;
• table vinegar (9%) - 100 ml;
• sugar - 200 g;
• salt - 50 g;
• 1 st. a spoonful of ground pepper: red and black.

How to cook spicy homemade adjika from zucchini for the winter:

We wash the zucchini, peel and seeds, cut into small pieces and chop with a food processor or meat grinder.

Add tomato paste, sunflower oil, bay leaf, salt, sugar to the ground mass. We mix. We send the resulting mass to the fire and cook for about 30-40 minutes, stirring constantly.

We clean the garlic and pass it through a garlic press, add vinegar, black ground and red ground pepper. Mix and send to the total mass (zucchini). Cook for 10 more minutes.

We lay out the finished homemade adjika in sterilized jars and roll it up. Wrap with a warm blanket until completely cool. We transfer to the cellar or basement before the onset of winter.

Delicious adjika from quince and plum

Ingredients:

• plums (eel) - 500 g;
• Bulgarian (sweet) pepper -1.5 kg;
• quince - 0.8-1 kg;
• garlic - 1 head;
• spices - to taste;
• salt / pepper - to taste;
• sugar - 1 tbsp. l.

A simple and delicious recipe for adjika from quince and plum for the winter:

First of all, let's prepare the products we need. To do this, first thoroughly wash vegetables and fruits (plums, quince, sweet peppers and peeled garlic). We sort and clean the quince and plums from stones and defective places. We clean the sweet pepper from the core, membranes and seeds.

We install the smallest grate in the meat grinder (if it is impossible to use the meat grinder, use a regular blender) and pass all the prepared products through it: first plums and quince, and then sweet pepper.

Please note: garlic is not added to adjika at this stage.

We place the resulting fruit and vegetable puree in a convenient saucepan (or cauldron) and send it to the fire. Mix everything and bring the contents of the pan to a boil.

As soon as the adjika from quince and plums boils, add spices to it to taste (be sure to put salt and sugar). And if desired, you can add black ground pepper and dried herbs. Once again, mix everything well and boil homemade adjika for literally 3-4 minutes (so that the salt and sugar have time to completely dissolve).

Remove the pan from the heat, squeeze our already peeled garlic through a garlic press and again mix everything very carefully. Now we cover the delicious homemade adjika with a lid and let it cool completely.

You can serve an unusual taste and tasty adjika from quince to the table immediately after its preparation. However, it is best when it brews a little and gains taste. To do this, it must be poured into jars, hermetically sealed with lids and sent for storage in a cold place.

Undoubtedly, such a tasty, fragrant and piquant dressing will decorate and complement any meat dish, serve as an excellent sauce for baked potatoes, or simply become a pleasant addition to a piece of fresh soft bread!

Adjika recipe for children - soft and not spicy

Products:

• tomato juice - 5 l;
• apples - 0.5 kg;
• carrots - 0.5 kg;
• garlic - 250 g;
• parsnip root (white root) - 250 g;
• walnut (peeled) - 150 g;
• Bulgarian pepper - 0.5 kg;
• sunflower oil - 0.5 l;
• parsley and dill - optional.

How to cook homemade adjika for children for the winter:

Homemade adjika from tomatoes, peppers and garlic

You will need:

• tomatoes - 2.5 kg (fleshy);
• sweet pepper (Bulgarian) - 0.5 kg;
• carrots - 0.5 kg;
• onions - 0.3 kg;
• garlic - 0.2 kg;
• hot pepper (capsicum) - 2 pcs.;
• vegetable oil - 100 ml;
• vinegar (9%) - 50-100 ml;
• granulated sugar - 1-2 tbsp. l.;
• salt - 1-2 tbsp.

Homemade adjika from tomatoes, peppers and garlic for the winter - a step by step recipe with a photo:

First of all, we need to prepare all the necessary products. So, wash the tomatoes under running water, and then dry them with a paper towel. Next, scroll the tomatoes through a meat grinder into a large deep enameled bowl or pan.

We wash the fresh pepper, then dry it from excess moisture and clean it from the core and seeds. We scroll through the same meat grinder into a bowl of tomatoes.

We clean the onions and carrots, rinse them thoroughly and pass them through a meat grinder in the same way. Mix all chopped vegetables well until a relatively homogeneous vegetable mass is obtained.

We send the pan with twisted vegetables to the fire and bring the contents to a boil. Cook the vegetable mass over medium heat under a closed lid for about 20-30 minutes, not forgetting to stir it from time to time with a wooden spoon.

While the tomato adjika will boil and then boil, we will have time to prepare the rest of the ingredients at this time. So, we clean the garlic from the husk, then we clean the bitter capsicum from the seeds and wash the vegetables under running water.

Next, we send the garlic and pepper to the meat grinder or grind them into a "gruel" using a blender. By the way, if you have a fairly “serious” aggregate, then you can also chop the previous vegetables in a blender.

After half an hour of cooking, add chopped garlic and hot peppers to the container with adjika, and send the rest of the additives here - oil, bulk sugar, and vinegar. Salt to taste. We mix everything well, reduce the heat to a minimum (but only so that the adjika continues to boil weakly) and continue to cook the contents of the pan for another hour (with the lid closed, but stirring occasionally).

Sterilize jars for adjika. So, they must first be washed well (especially pay attention to the necks), and then sterilized with boiling water or hot steam (for several minutes each jar). Moreover, the lids for these jars must also be sterilized without fail (that is, they must first be washed and then boiled for several minutes).

Carefully pour hot adjika from tomatoes with garlic into sterilized jars, seal them tightly. We turn the jars upside down, wrap them in a warm towel and leave them to cool in this form for about a day.

We send jars of homemade adjika for storage in some cool place. That's all the secrets of cooking exceptionally tasty and very spicy adjika! Treat yourself and treat your relatives and friends!

Recipe for bitter adjika Spark

Products:

• ripe red tomatoes - 2.5 kg;
• sweet pepper - 500 g;
• sweet and sour apples - 500 g;
• carrots - 500 g;
• parsley - 50 g;
• dill greens - 50 g;
• hot red pepper - 75 g;
• garlic - 120 g;
• vegetable oil - 250 g;
• salt - to taste;
• vinegar 9% - 2 tablespoons;
• ground black pepper - to taste.

Homemade adjika bitter from tomatoes "Spark" for the winter - recipe with photo:

We take peppers and apples, wash them well, remove the twigs and the core, then cut into slices. Wash the tomatoes as well and cut into six roughly equal parts. Peel the carrots, wash and cut into small pieces.

We pass all the ingredients through a meat grinder, except for greens. Add the required amount of oil, salt and black pepper to taste, as well as vinegar, mix everything thoroughly so that the mass is as homogeneous as possible.

Mix everything in a saucepan and cook for two hours over low heat. We wash and cut the greens, add it at the very end of cooking.
Pour adjika into clean, dry jars and sterilize for 20 minutes in boiling water. We roll up the jars with lids using a special machine, then turn them upside down and wrap them in a thick cloth, blanket or towel, and after completely cooling we send them to the cellar or pantry
for later storage.

Video: Adjika from tomatoes with horseradish - the most delicious recipe