Adjika - popular dish... It is prepared raw and boiled, for the winter and for immediate consumption. Today I will share recipes for boiled adjika for the winter from tomato and pepper with garlic. Spicy and not so, moderately sweet - here you will find recipes for every taste, I promise.

Adjika from tomato and pepper with garlic, boiled for the winter

I advise you to use this recipe for making tomato and garlic sauce, as well as other recipes.

Products for 3 kg tomato:

• Tomatoes - 3 kilos;
• Sweet fleshy pepper - 1.5 kilograms;
• Hot peppers - 7 pieces;
• Garlic - 200 grams;
• Sunflower oil - glass;
• Wine vinegar - 150 milliliters;
• Carrots - 500 grams.

Cooking at home:

1. Peel the tomatoes. To do this, we make a cross-shaped incision in the peel on tomatoes, pour over with boiling water, and immediately pour over cold water... Cut the peeled fruits into pieces.
2. We free the peppers from seeds and stalks, cut them into segments. Scrape the carrots, rinse, cut into cubes.
3. Twist the processed vegetables. We transfer to a saucepan, pour oil, cook over low heat for an hour and a half. Then salt the sauce to your taste, add the squeezed garlic. We cook for another half hour.
4. Mix the finished sauce with vinegar, and immediately pour it into sterile jars. Roll up and leave for air cooling.

Homemade adjika is kept in the basement.

Recipe for spicy boiled adjika "Sparkle" from tomato and pepper for the winter

This appetizer is made from bitter pepper and garlic, so it turns out to be hot and spicy. And it is also without oil, and looks more like a sauce.

Required Ingredients:

• Tomato paste - 100 grams;
• Tomatoes - a kilogram;
• Garlic - 300 grams;
• Sugar - dessert spoon;
• Salt - half a dessert spoon;
• Bitter pepper - 500 grams;
• Hmeli-suneli - dessert spoon.

On a note! Half a kilogram of a tomato can be replaced with 0.5 liters of tomato juice.

Cooking without bell peppers:

1. Chop the washed tomatoes with pepper and garlic.
2. We mix the ground products with the rest of the ingredients, leave for three days to ferment.
3. After that, the mixture should be boiled for ten minutes for high fire and pour into jars.
4. We twist, leave for a while to infuse in a cool place. After a week, very delicious sauce he'll be ready.

Having prepared spicy boiled adjika from tomato and pepper with garlic according to this recipe for the winter, you will be convinced that the recipe is very tasty and practical.

Adjika with horseradish and garlic from tomato

Many people are familiar with raw adjika. But I will tell you how to prepare boiled tomato adjika with horseradish and garlic for the winter, which is well stored and also very tasty.

Cooking 5 kg of tomato and 2 kg of pepper. The rest of the products you will need:

• Half a kilo of hot pepper;
• Half a kilo of horseradish root;
• 10 heads of garlic;
• 2 faceted glasses of vegetable oil;
• A glass of salt;
• A glass of sugar;
• One and a half glasses of vinegar.

Adjika recipe:

1. My tomatoes and peppers, peel the horseradish root. Grind the prepared vegetables.
2. Pour into the resulting mixture vegetable oil, add salt and sugar. We mix, cook for an hour.
3. Add the squeezed garlic, pour in the vinegar. Stir, boil for five minutes.
4. We lay out the seasoning in sterilized jars, roll up, cover with a warm blanket.

We send the cooled blank for storage.

Adjika "Perchinka" with horseradish root and hot pepper

This simple recipe for boiled tomato and garlic adjika for the winter should definitely please you.

For 5 kilograms of tomatoes we take:

• 300 grams of horseradish;
• 8 heads of garlic;
• 8 hot peppers;
• A kilogram of bell pepper;
• 230 grams of sugar;
• 200 milliliters of vinegar;
• A glass of vegetable oil;
• 120 grams of salt.

1. We twist the vegetables. Grind the garlic separately; we will add it at the end of cooking.
2. Sprinkle the twisted vegetables with salt and sugar, pour with oil.
3. Cook the sauce for an hour and a half.
4. Then add garlic with vinegar, boil the mixture for another minute.

Pour hot sauce with horseradish into jars and seal.

Apples recipe

I advise you to pay attention to the best recipe for boiled adjika with apples for the winter.

Need to take:

• 2 kilograms of tomato;
• A kilogram of sweet pepper;
• Half a kilo of apples;
• Half a kilo of carrots;
• 100g hot pepper;
• 4 heads of garlic;
• 250 milliliters of vegetable oil.

We wash the apples, remove the seed box, peel.

1. Blanch the tomatoes, remove the skin. We remove the seeds from the pepper.
2. We twist all the vegetables, pour into a saucepan, put on fire. Add oil and salt to the sauce. Cook the mixture for an hour without apples.
3. Three apples on a fine grater, add to the sauce, boil for a couple of hours. The apple appetizer is ready.
4. Pour boiling into sterilized jars, roll up and put on self-sterilization (cover with a blanket for a day).

Then we store it in a cool place.

Adjika in a multicooker

The best recipes in a multicooker are a real godsend for housewives, as they significantly save time.

• 3 kilos of tomatoes;
• 1.5 kilograms of pepper;
• 3 hot peppers;
• 2 heads of garlic;
• 1 tablespoon of topcoated salt
• 100 milliliters of vinegar.

Chop sweet and bitter peppers, tomatoes. We transfer the prepared foods to the multicooker bowl. Squeeze the garlic there, pour in oil, vinegar, add salt. Stir the products. We turn on the "Extinguishing" mode for two and a half hours. After the vegetables are cooked, they need to be cooled. Then, using a blender, we interrupt the workpiece into porridge. We simmer the appetizer in a slow cooker for another hour.

Advice! To make the adjika thick, you need to stew it by opening the lid half an hour before cooking.

We put the sauce in jars, roll it up.

Blank with plums

• 2 kilograms of plums;
• A glass of sugar;
• 3 dessert spoons of salt without top;
• 5 heads of garlic;
• 70 gram tomato paste;
• 3 pieces of hot pepper.

We make mashed potatoes from the washed and pitted plums. We put it in a multicooker, set the “Cooking” mode for thirty minutes. Ten minutes before the end of cooking, add salt, sugar, squeezed garlic, tomato paste to the puree. At the end of this time, the most delicious and original appetizer from the plums is ready. It remains only to transfer the sauce to a glass container and roll up.

I want to introduce you best recipes adjika boiled without vinegar for the winter.

Adjika without a bite

This vinegar-free preparation is made with carrots and beets.

Let's take the following products:

• 4 kilos of beets;
• 4 kilos of tomatoes;
• 500 grams of carrots;
• 4 large onions;
• 2 kilograms of bell pepper;
• 3 large heads of garlic;
• 250 milliliters of vegetable oil;
• 4 hot peppers;
• 2 bunches of greens;
• Half a teaspoon of citric acid.

Peel beets, carrots, cut into pieces.

1. Immerse the tomatoes for one minute in hot water, after in the cold. We make small cuts in the tomatoes and remove the skin with ease.
2. Cut the sweet pepper into quarters, remove the seeds. Twist the prepared vegetables.
3. Cut the peeled onion into cubes, fry in vegetable oil until golden brown. Mix the cooked onion with the twisted vegetables and vegetable oil... Simmer for an hour and a half on low heat, closing vegetable mix cover.
4. Grind the bitter pepper with garlic separately and add to the already stewed vegetables together with citric acid, chopped herbs and salt.
5. Boil the sauce for another ten minutes.
6. We lay out in sterile jars. We seal up. Let the seaming roll cool under the covers.
7. We put it away for storage.

Another recipe for delicious adjika without vinegar.

Zucchini recipe

By prescription you need to take:

• 3 kilograms of zucchini;
• 1.5 kilograms of tomatoes;
• Half a kilo of carrots;
• Half a kilo of bell pepper;
• 4 heads of garlic;
• 200 milliliters of vegetable oil;
• 20 grams of red pepper;
• A glass of sugar;
• Two-thirds of a glass of salt.

Grind peeled zucchini, peeled tomatoes, carrots, peeled sweet peppers in a blender. Pour the vegetable gruel into a large container, put salt, sugar, butter and put on the stove. Cook the mixture at a slow boil for an hour. Add the squeezed garlic and ground pepper. We warm up for fifteen minutes. The sauce is ready, you can seal it for the winter.

Adjika "Fragrant" with herbs

Take note of a simple and delicious recipe for adjika with herbs. It turns out spicy without garlic.

For cooking you need to take:

• 2 kilograms of tomato;
• Half a kilogram of bell pepper;
• 3 hot peppers;
• 1 large bunch of parsley, dill, cilantro with basil;
• 50 milliliters of vegetable oil;
• 25 milliliters of vinegar;
• Half a glass of sugar;
• A tablespoon of top salt.

How to cook:

1. First, we need to peel the tomatoes and cut them in half.
2. Cut the peppers into two or three parts, remove the seeds and tails.
3. Put the washed greens on a towel and let them dry.
4. Chop the vegetables, finely chop the greens.
5. Pour salt, sugar into the vegetable mixture, pour oil. Mix and place on the stove. It is necessary to cook the mixture for two hours with a slight boil.
6. Add the herbs ten minutes before removing from the stove.
7. Then put the garlic and pour in the vinegar. After two minutes, remove from the stove and lay out in jars.
8. We close it tightly.

I advise you to watch the video recipe, this will help you better understand the process of making adjika.

After reading the recipes for boiled tomato adjika with garlic and pepper for the winter, spicy and not only, be sure to try to cook several. Simple recipes will be a real find for any housewife. Take note of the best ones.

The season for harvesting vegetables for the winter is in full swing for good housewives: it's time for tomatoes, peppers and other goodies from the south. And this means that it's time to look through old, favorite recipes and not give up new gastronomic experiments. Below is a selection of adjika recipes, in addition to the usual hot tomato sauce, you can cook adjika from other, most unexpected vegetables and even berries.

Spicy adjika for the winter - recipe photo step by step

If you like spicy dressings served with meat, next recipe should definitely be in your culinary piggy bank. Moreover, it does not take much time and products to create an adjika snack bar. Just five vegetables, simple spices, oil, vinegar and tomato paste - that's all you need to make an amazing canning.

Yield: 6 cans of 200 ml

Your mark:

Cooking time: 2 hours 0 minutes

Quantity: 6 servings

Ingredients

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

Cooking instructions

We wash all the vegetables well, then cut off the stalks from sweet and hot peppers and remove the seeds located on the inner soft partitions.



We also clear onion and cloves of garlic from the husk, and cut off the top of the tomatoes.





In addition, we cut prepared tomatoes and onions into slices.



Now put the vegetables in parts into the blender bowl, not forgetting about the garlic.



Grind the ingredients to a relatively homogeneous state.



Pour the mass into a large deep saucepan or enamel basin and mix the future adjika well.



At the next stage, we add white sugar and coarse salt to the bulk.



Add the planned amount of tomato paste to the pan.



It remains to pour in a few spoons of refined sunflower oil and put the workpiece on medium heat.



We cover the pan with a lid and boil until the desired thickness for 40 minutes, constantly mixing the adjika snack. After turning off the stove, pour in the vinegar.



We immediately transfer the fragrant hot mass to clean glass jars and put them to sterilize in a suitable saucepan with boiling water for 30 minutes.



After the indicated time, we roll up the jars filled with adjika with lids and leave them to cool, after which we move them to the storage location in the basement or refrigerator.

How to cook adjika for the winter from tomato

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

Products:

• The most ripe, perfect, fleshy tomatoes - 5 kg.
• Garlic - 0.5 kg (5-7 heads).
• Bulgarian sweet pepper - 3 kg.
• Vinegar, standard 9% - 1 tbsp
• Salt - 1 tbsp l. (with a slide).
• Bitter pepper in pods - 3-5 pcs.

Cooking algorithm:

1. First, disassemble the garlic into cloves, peel. Rinse all the necessary adjika vegetables. Then cut the stalks of the tomatoes, cut them into pieces. Do the same with pepper, except for the stalks, remove the seeds, you can rinse again under running water. Do not peel bitter pepper from seeds.
2. Then twist all the vegetables in an old conventional mechanical meat grinder. (Experienced housewives say that newfangled kitchen helpers, like food combines or blenders, do not give the desired consistency.)
3. Pour in salt, followed by vinegar, mix.
4. Leave Adjika for 60 minutes. Remove a sample, if there is not enough salt and vinegar, then add.

According to this recipe, you do not need to cook adjika, so it will save everything beneficial features... You can take half the amount of food, make sure that the adjika goes well, and cook it as needed.

Harvesting adjika for the winter from zucchini

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

Products:

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

Cooking algorithm:

1. Yummy preparation begins with washing and peeling vegetables. Zucchini, if old, then clear of seeds. Do the same with pepper.
2. Cut the vegetables into slices suitable for twisting. Grind everything in the good old way - in a meat grinder.
3. Add granulated sugar, salt, pour in vegetable oil.
4. Put on the stove. Wait until it boils, then cook on very low heat for 40 minutes, stirring all the time, since the vegetable mass tends to quickly burn to the bottom of the container. Add hot pepper at the end of cooking.
5. After adding pepper squash adjika still stand on the stove for 5 minutes and can be corked.
6. Sterilize the jars, they must be hot, the lids too. Wrap additionally for the night.

And let the guests rejoice in winter extraordinary taste adzhiki and wonder what kind of mysterious ingredient the hostess added here!

How to cook adjika for the winter with garlic

The following recipe is suitable for those housewives who would like to treat their relatives with ajika, but are afraid to cook it due to the fact that someone from the household does not tolerate the taste of hot pepper. According to the recipe, this role is "entrusted" to garlic, it will take a lot of it.

Products:

• Tomatoes - 2.5 kg, ideally "Bull's Heart" variety, they are very fleshy.
• Apples "Antonovskie" - 0.5 kg.
• Bulgarian pepper - 0.5 kg.
• Vegetable oil - 1 tbsp.
• Carrots - 0.5 kg.
• Dill and parsley - in a small bunch.
• Garlic - 2-3 heads.
• Vinegar (classic 9%) - 2 tbsp. l.
• Salt, ground black pepper.

Cooking algorithm:

1. Prepare the vegetables, everything should be perfectly washed, remove seeds and tails from apples and peppers, cut the stalk from tomatoes, cut off carrots on both sides.
2. Then cut the vegetables into slices - medium size. Grind in mashed potatoes using a meat grinder.
3. According to the recipe, rinse and dry the greens, you do not need to pass through a meat grinder, chop finely enough.
4. Add salt and pepper to vegetables. Pour vegetable oil into the future adjika. It is recommended to pour the vinegar a few minutes before turning it off. Since, according to this recipe, the boiling time for adjika is quite long - 2 hours, the vinegar will evaporate.
5. The saucepan should be enameled; vitamins are less destroyed in it. 5 minutes before the end of the cooking process, send finely chopped greens into a saucepan and pour in vinegar at the rate.
6. Pre-sterilize lids and containers in the oven or over steam. Pour hot fragrant adjika, roll up.

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

Adjika recipe for the winter with horseradish

Adjika is a dish Georgian cuisine when moving to another country or part of the world, it naturally transforms, adapting to local conditions and products. For example, Siberian housewives offer to cook this dish based on horseradish, which gives at least pungent taste than vigorous Georgian peppers.

Products:

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

Cooking algorithm:

1. Technology is as old as the world. At the first stage, you need to prepare tomatoes, horseradish and garlic, that is, peel, rinse, cut into pieces suitable for twisting in a meat grinder.
2. When the turn comes to chopping horseradish, it is advised to twist it not into a plate, but into a plastic bag, securing it with an elastic band. Then the very vigorous aromas of horseradish and its essential oils will be perfectly preserved and will not “get lost on the way”.
3. Gently combine the tomato-garlic mass with twisted horseradish, add salt and sugar, stir until dissolved.
4. Sterilize the jars, arrange the adjika in containers, seal with metal lids.

You can not make such vitamin preparations for the winter, but prepare adjika with horseradish directly to the table, with a margin for several days in advance.

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

The more vegetables ajika contains, the greater the variety of tastes and aromas awaits the taster. The only point is that it is important not to overdo it with hot pepper. When there is too much of it, it will be impossible to feel the taste of tomatoes or bell peppers. And for the stomach, too much pungency is not very useful.

Products:

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

Cooking algorithm:

1. Traditionally, the hostess is expected to receive vegetables first. They need to be cleaned of skin, stalks, seeds. Rinse thoroughly in several waters (or under running water).
2. Cut into slices so that it is convenient to twist in a meat grinder. According to this recipe, it is allowed to use a newfangled blender for chopping vegetables.
3. Add salt to the vegetable fragrant mixture, pour in oil. Greens - parsley, cilantro - can be finely chopped, can be sent with the rest of the vegetables to a meat grinder / blender.
4. The cooking process lasts at least two hours, the fire is small, frequent stirring will only be beneficial.
5. Arrange Adjika in small glass containers, previously sterilized. Roll up the lids.

Adjika recipe for the winter without cooking

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

Products:

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

Cooking algorithm:

1. According to this recipe, you can simultaneously sterilize cans, lids and prepare vegetables.
2. Peel the peppers and tomatoes from the tails, and the peppers - also from the seeds. Separate the garlic into cloves, remove the husk. Rinse all vegetables.
3. Grind into homogeneous mass with the help of your grandmother's favorite meat grinder or a modern blender.
4. After adding salt and vinegar, mix the aromatic and pungent mass thoroughly.
5. Leave for 60 minutes in a cool place, cover the container with a cloth (not a lid).
6. Stir again, now you can decompose into prepared jars, roll up the lids.
7. It is recommended to store such adjika in a cool place, ideally in a personal cellar, but it is also possible in the refrigerator.

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

Homemade adjika for the winter without tomato

Each person is individual, there are also those who hate tomatoes, while refusing hot sauces can not. There are recipes in which tomatoes play a secondary role or are not used at all.

Products:

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

Cooking algorithm:

1. The hardest job in this recipe is to peel the garlic and rinse it.
2. It is easier to peel bell peppers, remove tails and seeds. Hold hot peppers under running water, remove the tail.
3. Twist the peppers and garlic in a meat grinder. Grind coriander and dill seeds, add to the aromatic mixture of peppers and garlic.
4. Add salt. Boil for 30 minutes. Pour in vinegar. Boil for another 10 minutes.
5. Divide into small containers that have passed the sterilization stage. Seal with lids that have also been previously sterilized.

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

The recipe for the original adjika for the winter with apples

Fragrant juicy apples with sourness significantly ennoble the taste of adjika. This is why they are an important part of many sauces and hot spices.

Products:

• Tomatoes - 3 kg.
• 9% vinegar - 1 tbsp.
• Sour apples - 1 kg.
• Bulgarian pepper - 1 kg.
• Vegetable oil - 1 tbsp.
• Carrots - 1 kg.
• Garlic - 2 heads.
• Capsicum bitter - 2 pcs.
• Sugar -1 tbsp.
• Salt - 5 tbsp l.

Cooking algorithm:

1. Peel vegetables and apples, rinse, grind with hot pepper into a homogeneous mass using a blender / ordinary meat grinder.
2. Send the garlic last to a meat grinder and twist into a separate container.
3. Simmer the fruit and vegetable mixture in an enamel container for 45 minutes (the heat is very low, frequent stirring with a wooden spoon is encouraged).
4. Add salt and sugar, oil and vinegar. Leave for 10 minutes. Add garlic. Stand for another 5 minutes.
5. Spend this time on sterilizing containers and lids.

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

Simple homemade plum adjika for the winter

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

Products:

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

Cooking algorithm:

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

Such adjika can be served almost immediately to the table (after cooling). It can be prepared for the winter by spreading it out in sterilized jars and sealing it.

Preparation for the winter - Bulgarian adjika

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

Products:

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

Cooking algorithm:

1. Remove seeds from bell peppers, cut off the tails of both peppers. Rinse, then use a classic mechanical meat grinder.
2. Peel the garlic, rinse, and also send to the meat grinder.
3. Add salt and sugar to the resulting aromatic mixture, stir until completely dissolved. Pour vinegar here, mix again.
4. Adjika is not cooked, but before being laid out in containers and corked, it should be infused (at least 3 hours).

Store bell pepper adjika in a cool place.

Awesome green adjika - preparation for the winter

This adzhika, which has a stunning emerald color, is called the gastronomic hallmark of Abkhazia. But any housewife can cook an unusual seasoning for meat: there are no secret and exotic ingredients in it.

Products:

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

Cooking algorithm:

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

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

Unusual gooseberry adjika

Products:

• Green gooseberries (can be slightly unripe) - 1 kg.
• Salt - 1 tbsp l.
• Red hot pepper - 10 pods (can be reduced).
• Garlic - 300 gr.
• Coriander seeds - 1 tbsp l.

Cooking algorithm:

1. Rinse the gooseberries, garlic (peel it first), pepper. Dry. Send to the meat grinder.
2. Grind the coriander in a mortar or grind with an electric coffee grinder. Arrange in jars.

The most original, but fast adjika is ready. Store it in the refrigerator, and serve only on special occasions.

We are waiting for your comments and ratings - this is very important for us!

As you know, real adjika came to us from Georgia itself, which is a thick and rather spicy mass. It is prepared from vegetables such as: Bell pepper and chili, with the addition of certain spices. But cooked in Russia, it bears little resemblance to the traditional one, because in its composition, the main ingredient is tomatoes.

Of course, everyone cooks it in their own way, they include onions, carrots, walnuts, green apple, horseradish and so on. Personally, I love to cook this piece according to my grandmother's recipe, as well as because it is my favorite one. Be sure to include fresh meaty tomatoes and sweet peppers in its composition, due to which raw adjika comes out very fragrant and tasty. You need to store it in the refrigerator, in small jars. Of course, it is common with us and boiled adjika, which, unlike raw, needs to be rolled into jars.

So, in today's article, we will consider recipes for homemade adjika, which turns out to be truly delicious and aromatic. Just grab it, cook it and try it yourself! Well, if the topic of canning is already on, then you will definitely like it!

Adjika, cooked without boiling, turns out to be quite burning and similar to pasta. It is a red-orange seasoning with salt, various herbs and garlic. In principle, it is not difficult to prepare it, despite this, it can easily complement many dishes.

Ingredients:

• Tomatoes - 2 kg
• bulgarian pepper - 0.5 kg
• chili pepper - 3 pcs
• garlic - 5 heads
• sugar - 1.5 cups
• hops-suneli - 1 tsp
• vinegar 9% - 1/2 cup
• salt to taste.

Cooking method:

First of all, we wash all the vegetables in water. For bell pepper and chili, remove the stalk, and leave the seeds, cut them together with the tomatoes into medium pieces. We also peel the garlic and use a blender or meat grinder to grind all the chopped vegetables.

Now we shift the finished adjika into clean jars, close the lids and put it in the refrigerator. This is a completely easy way to cook adjika, without cooking.

How to cook horseradish adjika at home

Properly prepared, a savory appetizer goes well with many side dishes. It is prepared from ingredients such as tomatoes, horseradish and garlic. It is very easy to prepare it.

Ingredients:

• Tomatoes - 2.5 kg
• sweet pepper - 1 kg
• chili pepper - 3 pcs
• horseradish root - 4 pieces
• garlic - 3 heads
• vinegar - 1.5 tbsp. l
• vegetable oil - 1 tbsp. l
• sugar - 2 tbsp. l
• salt to taste.

Cooking method:

We wash all vegetables in running water. Remove the stalk from sweet pepper and chili, leave the seeds, they do not need to be removed. We twist in a meat grinder: tomatoes, sweet peppers and chili, peeled garlic and horseradish.

Then add vinegar, vegetable oil, sugar, salt to taste to the twisted mass and mix everything well. Pour the resulting mass into sterilized jars, close the lids and store in the refrigerator.

Cook and eat to your health!

How to cook adjika with apples

This piece with apples is best served chilled on the table. It goes well with both first and second courses, and even simple sandwiches.

Ingredients:

• Tomatoes - 1 kg
• onion - 200 gr
• apples - 200 gr
• bulgarian pepper - 400 gr
• garlic - 100 gr
• sunflower oil - 150 ml
• bitter pepper - 2 pcs.
• vinegar 9% - 2 tbsp. l
• sugar - 2 tbsp. l
• salt to taste.

Cooking method:

We wash all vegetables except garlic, peel and cut into rather large pieces.

After the contents of the pan boil, reduce the heat to low and cook for one hour. After this time, add the garlic passed through a press, salt, sugar, vinegar and continue to boil for another 1 hour.

Now we shift the hot adjika over sterilized jars, twist the lids with scalded boiling water and leave to cool completely.

From the indicated ingredients, I got, like this, three jars of 480 ml.

Homemade adjika with tomatoes and garlic, no bell pepper

If you suddenly decided to make adjika, but for some reason you did not have bell pepper, do not be discouraged. After all, this blank can be prepared without it. Of course, the taste will be slightly different, but the cooking process will be easier.

Ingredients:

• Tomatoes - 1.5 kg
• bitter red pepper - 400 gr
• garlic - 300 gr
• vinegar - 2 tablespoons
• hops-suneli - 1 tbsp. l
• coriander - 1 tbsp l
• dill - 1 tbsp. l
• salt to taste.

Cooking method:

Rinse the tomatoes in water and cut into medium slices. Then we twist them together with peeled garlic and hot pepper together with seeds in a meat grinder. Then we shift the entire mass into a large pot, pour all the necessary spices into it, pour in the vinegar and add salt to taste.

We put on low heat, stirring, bring to a boil and put in sterilized jars, wrap with lids, and leave to cool completely.

After the adjika in the jars has completely cooled down, we put them in the refrigerator for storage.

A simple recipe for homemade adjika without preservation (video)

Bon Appetit!!!

Adjika is a very popular dish with us, originally from Abkhazia. In fact, the classic Abkhaz adjika is prepared from fresh spicy herbs, garlic, salt and co fresh vegetables... The Abkhazians ground all the ingredients between two flat stones to get a pasty mass. Nowadays, everything is simpler - in the kitchen there are such good electric helpers as a blender or a meat grinder. And there are so many recipes for adjika that they cook it with tomatoes, peppers, carrots, and even zucchini and eggplants. The taste of adjika only benefited from the new ingredients. You can see for yourself and get to know a very delicious recipes... And adjika for the winter is just an indispensable element of autumn preparations.

Homemade adjika - the recipe for the most delicious homemade adjika

I used to think that adjika should be very spicy. But after trying many recipes, I realized that we can regulate the pungency ourselves.

I have been cooking this recipe for many years and it always turns out very tasty. It is rare that the stocks of this adjika live up to the New Year. Recommend.

We need:

• tomatoes - 2.5 kg
• carrots - 1 kg
• bell pepper- 1 kg
• apples - 1 kg
• sugar - 1 cup (250 ml)
• salt - 1/4 cup
• vegetable oil - 1 glass
• vinegar 9% - 1 glass
• garlic - 300 gr.
• chili to taste

Such adjika is prepared simply.

1. All vegetables are washed and cleaned. Naturally, we remove cores from apples, from peppers, partitions and seeds. After that, chop the vegetables in turn. You can use a meat grinder or blender here. It turns out quite finely with a blender, so I prefer an electric meat grinder.

2. Put chopped vegetables in a large saucepan, bring to a boil and simmer for about 1 hour.

3. Pour sugar, salt, vegetable oil and vinegar into the vegetable mass.

Recently received a comment regarding a large number vinegar in this recipe, and I want to say that this is a matter of taste. For such a large amount of vegetables (5.5 kg) my family's taste is just right. But if in doubt, use less vinegar.

4. Finely chop the garlic (you can also pass it through a meat grinder), and also add to the almost finished adjika.

5. For spiciness, add hot pepper if desired and to taste. We love sharper, since adjika.

6. Cook for another 5 minutes and place in sterilized jars.

Raw adjika for the winter from tomato and garlic without cooking

The most vitamin and healthy adjika is obtained if vegetables are not cooked. Such raw adjika should be stored, of course, in the refrigerator and placed in sterilized jars.

For raw adjika, it is better to use tomatoes less juicy tomatoes, I usually use my fingers.

We need:

• tomatoes - 1.5 kg
• garlic - 100 gr.
• chili pepper - 1 pc.
• sugar - 2 tsp
• salt - 1 tsp

1. We wash the tomatoes, peel the garlic and chili peppers and pass everything together through a meat grinder.

For a spicier dish, use hot peppers with the seeds. And if you like delicate taste, then the seeds from the pepper must be removed

2. Add salt and sugar, stir everything and put it in pre-sterilized jars.

It really couldn't be easier?

Adjika for the winter - the best recipe without cooking

Another great raw adjika recipe for those who prepare this vitamin snack without boiling vegetables. Adjika according to this recipe turns out to be spicy and tasty.

We need:

• tomatoes - 1 kg
• bell pepper - 2 kg
• garlic - 200 gr.
• red hot pepper - 250 gr.
• vinegar 9% - 200 gr.
• sugar - 5 tbsp. l.
• salt - 5 tbsp. l.

1.Wash all vegetables, peel and grind with a blender.

2. Chop the garlic.

3. Pass tomatoes, sweet and hot peppers through a blender.

Sometimes it happens that hot pepper is hard to grind in a blender, it gets stuck - add a few tomatoes to it and the process will go easier

4. Finally, add sugar, salt and vinegar.

5. All mix well and put in sterilized jars.

You can store such adjika and any other utensils, but then it will be stored much less. With tomatoes and ajika bell pepper, I do not risk storing it for more than a month without sterilization - it can ferment.

Recipe for spicy adjika for the winter - lick your fingers

Spicy, of course, adjika turns out, because here we will add hot peppers, horseradish, and vinegar. But in my family they love spicy food, so we also cook scalding adjika. In the end, you can always determine the amount of hot pepper, horseradish and vinegar yourself to get the pungency and acidity that are comfortable for your stomach.

We need:

• tomatoes - 2 kg
• bell pepper - 10 pcs.
• garlic - 200 gr.
• red hot peppers - 3-4 pcs.
• horseradish - 200 gr. (I buy pickled in a jar)
• vinegar 9% - 70 gr.
• sugar - 100 gr.
• salt - 3 tbsp. l.
• fresh dill and parsley

1. Peel tomatoes, sweet and bitter peppers, cut into pieces and grind with a meat grinder or blender.

2. Add salt, sugar, horseradish and vinegar, stir everything well.

3. Add finely chopped fresh herbs to this mass to taste. It is advisable to cut the greens into smaller pieces. Stir everything well so that the vegetables become friends.

4. According to this recipe, we do not cook adjika, but immediately put it in sterilized jars.

Such adjika is stored in the refrigerator or cellar. By the way, thanks to preservatives - vinegar, salt, garlic, hot pepper its shelf life is quite long, at least a month.

Adjika with apples for the winter - the best recipe

Adjika with apples has become a good find for me from all the recipes. Apples give adjika a sweetish taste and at the same time soften the pungency of vinegar and pepper. In addition, there is a use for apples if it is a fruitful year.

We need:

• tomatoes - 1 kg
• bell pepper - 1/2 kg
• apples - 200 gr. (preferably acidic)
• onions - 200 gr.
• garlic - 100 gr.
• hot pepper - 2 pcs.
• vegetable oil - 150 ml
• vinegar 9% - 2 tbsp. l.
• sugar - 1 tbsp. l.
• salt - 1.5 tbsp. l.

1. Pass the tomatoes, bell peppers, hot peppers, onions and apples through a meat grinder.

2. Put all vegetables in a deep saucepan and pour in vegetable oil. Bring to a boil and simmer for 1 hour.

3. Peel the garlic and also grind it with a meat grinder or blender. Add the garlic to the vegetable mass.

4. Salt adjika, add sugar. There is very little vinegar in this recipe, if you like it sharper, add another 1 spoon.

5. After that, cover with a lid and boil for another hour. During this time, excess liquid evaporates, adjika thickens a little.

6. Can be bottled in sterilized jars.

Adjika from zucchini "lick your fingers" - a recipe for the winter

Classic adjika is made from tomatoes and sweet peppers. And this is a recipe for an unusual adjika, since it is based on zucchini. And now is the season for harvesting zucchini, so the recipe will be very useful.

Recipe for delicious eggplant adjika for the winter

Adjika from zucchini will no longer surprise us. And let's try to cook more eggplant. Great appetizer it turns out.

We need:

• tomatoes - 1 kg
• bell pepper - 1/2 kg
• eggplant - 1 kg
• garlic - 100 gr.
• hot peppers - 5 pcs. (you can reduce the amount)
• vegetable oil - 100 ml
• vinegar 9% - 50 gr.
• salt - 1 tbsp. l.

1. As in all adzhika recipes, grind vegetables using a meat grinder or blender. We put everything in a deep saucepan and mix well. If you want to get a not very hot adjika, reduce the amount of hot pepper and remove the seeds from it.

2. Pour in vegetable oil and add salt, stir and put on fire.

3. Cook adjika for a long time - 1 hour. Cook over low heat, while stirring it periodically.

4. Place in sterilized jars and twist.

That's all the adjika recipes for today. Of course, there are many more of them. We will definitely continue this interesting topic in future. And now you have a pleasant time in the kitchen and may you be pleased with the result of your work.

Good and delicious blanks to you!

Spicy, spicy adjika for the winter, using step by step recipes with a photo, at home he will be able to cook as experienced hostess as well as the beginning keeper of the hearth. A real Abkhazian or Georgian spicy and aromatic seasoning with a refined and recognizable taste of tomatoes and / or pepper - can be prepared for the winter according to the most different recipes... Such an unusual pasta with the addition of spices and herbs will make the taste of many dishes more expressive and interesting.

Home-made adjika for the winter, according to the recipes proposed here, will not cause any difficulties. Remember that the starting products can be very different. You can even twist jars of spicy seasoning from simple zucchini or apples. Therefore, make preparations for the winter in several versions. Each type of adjika canned for future use can be cooked, even by a novice cook, using the step-by-step recipes with photos collected here.

The best recipes with photos

The last notes

Traditional home preparation Adjiki, cooked on the basis of tomatoes, is already a little tired of my homemade ones. Therefore, I decided to deviate from traditions and prepared for the winter an unusual and very tasty adjika from plums with the addition of tomato paste. A very convenient recipe. Such homemade preparation does not require long boiling and products for it are available and inexpensive.