karaoke-k3.ru Pancakes, pancakes, buns, muffins, dumplings, pies, cookies, cakes, khachapuri.
Adjika from tomatoes has different ways cooking, for example with or without cooking. It is not difficult to cook it, it is stored well and for a long time - all winter. Each recipe for homemade adjika is original in its own way. Here are some of them - perhaps the most successful.
The list of adjika recipes in the article:
Adjika from tomatoes with garlic and pepper: how to cook?
Adjika with tomatoes, bell pepper and garlic
This recipe is universal, but there is also a classic one. The prepared seasoning will turn out to be moderately spicy. However, it has a zest - garlic.
Ingredients for cooking:
- 3 kg of tomatoes
- 1 kg of sweet (Bulgarian) pepper
- 500 g garlic
- 150 g hot pepper
- 0.5 cups salt
- 3 tablespoon sugar
Separate first Bell pepper from the core. Next, cut the tails of the tomatoes, peel the garlic. Then wash all the vegetables.
Adjika red color gives hot pepper, not tomatoes, as many believe. Hot pepper is her main component... But you need to add it gradually, so as not to overdo it.
Grind sweet and hot peppers, garlic and tomatoes in a meat grinder. Then add salt and sugar. Put the resulting mixture in the refrigerator overnight. After the time has passed, drain off the excess liquid. Then put the tomato adjika in pre-sterilized jars and put it back in the refrigerator for storage.
Juicy adjika with horseradish
Some believe that the birthplace of adjika is Georgia or Armenia. But this is not at all the case. For this delicious seasoning, you need to say "thanks" to Abkhazia. Translated from the Abkhazian "adjika" is pepper salt
Pass the tomatoes, sweet and bitter peppers through a meat grinder. Chop the garlic and horseradish. Then add salt and vinegar. Mix everything thoroughly and drain off excess liquid. Then put the resulting mixture in jars and close with ordinary nylon lids. Store adjika in the refrigerator on the bottom shelf. From this amount of ingredients, approximately 3 liters of adjika are obtained.
Adjika from tomato and garlic for the winter with cooking
Some housewives love adjika with the addition of zucchini. Why not? Prepare such a snack and surprise your household.
Required products:
- 2 kg of peeled zucchini
- 400 g tomato paste
- 230 ml vegetable oil
- 1 cup of sugar
- 0.5 cups table vinegar
- 10 cloves of garlic
- 2 tablespoons of salt
- hot pepper and salt to taste
Peel the courgettes, cut into cubes and mince. Then in a separate bowl, pass hot peppers, herbs and garlic through a meat grinder. Add tomato paste to the ground courgettes, vegetable oil, sugar, salt - mix everything thoroughly. Then put on fire and cook for 25 minutes from the moment of boiling, remembering to stir periodically so that the adjika does not burn. About five minutes before the end of cooking, add garlic, hot peppers, herbs and vinegar.
Real adjika is made on the basis of hot red pepper and garlic. This - basic components... They are thoroughly mixed with the addition of various spices into a homogeneous mass.
Put the resulting adjika in dry jars, close the lids, wrap and put upside down to cool. Such adjika will be safely stored until spring. Unless, of course, it is eaten earlier.
Homemade adjika with tomatoes and garlic
Adjika prepared according to this recipe is not particularly spicy, and apples give it a unique pleasant taste. But at the same time, it is not sweet, so it is perfect as a sauce for any side dish or for meat.
List of required products:
- 2.5 kg tomatoes
- 1 kg of apples of any kind
- 1 kg of carrots
- 1 kg bell pepper
- 100 g hot pepper (this is about three medium pods)
- 150 ml vinegar
- 150 g sugar
- 1 glass sunflower oil
- 200 g garlic
- 50 g salt
In this recipe for adjika main ingredient- tomatoes. They shape the flavor of the seasoning. Therefore, the tomatoes should be neither sluggish nor green. However, slightly damaged ones will do. After all, tomatoes will still be crushed, so appearance adjika will not go bad.
Wash the tomatoes, cut the stems out of them. Then cut the small fruits into two halves, and the large ones into four. Peel and core the apples. Wash and peel the carrots. Separate the sweet and hot peppers from the seeds. Then pass all the vegetables through a meat grinder.
Transfer the resulting mass to a cauldron (or a deep stewpan with a thick bottom), mix thoroughly with a wooden spoon and put on fire. Cook Adjika for an hour, not forgetting about constant stirring. 7-10 minutes before the end of cooking, add vinegar, sugar, salt, oil and garlic (pre-chopped). Stir again, boil and place in jars.
It is better to lay out adjika in 0.5 liter cans... This volume is the most convenient. For a family dinner, the whole jar will be sold out.
Then wrap the jars of adjika in a blanket, turn them upside down and leave to cool completely.
Spicy adjika or classic for real men
To warm up the fire of your man's love, you need to treat him with spicy tomato adjika. Even the "coldest" chosen one will passionately flare from such a peppercorn.
At all times, hot sauces were served with meat at feasts. A special place among them was taken by adjika - Abkhazian hot seasoning. Her sharp spicy taste will not leave indifferent any gourmet. Here's my proven recipe. We gave him the appropriate name - Ardent greetings.
Homemade adjika cooked for the winter will be not only the tastiest, but also the most burning. Another advantage of the recipe is that it is prepared without vinegar. Find out if you need this option tomato sauce with pepper to taste you can by making a preparation according to the recipe with step-by-step photos.
So, we need:
- 3 kilograms of tomatoes;
- 1 kilogram of bell pepper;
- 200 grams of garlic;
- 2 tablespoons of salt.
How to cook homemade hot adjika
We wash the tomatoes and peppers, peel the peppers, cut off the stalk in each tomato, peel the garlic. Then we pass all vegetables except garlic through a meat grinder.
Put the tomato and pepper mixture on the fire, add salt and cook for 15 minutes. Before the end of cooking, put the garlic passed through the garlic press. Homemade adjika should boil for a couple of minutes and remove from heat.
We pour the ready-made adjika into cans in advance over the steam.
Roll up with boiled iron lids.
Turn it upside down and wrap it in a warm blanket until it cools.
Hot homemade adjika Fiery hello is ready for storage.
This recipe will delight any housewife, since it takes a minimum of time and ingredients to prepare it, and the result is simply amazing. This hot seasoning can be served with dumplings, manti, dumplings with potatoes, vegetables, pasta, rice and even buckwheat. Such homemade adjika will add a new unique flavor to any dish. Bon Appetit!
25.07.2017
20 919
Adjika recipes for the winter - top 10 delicious!
Not everyone knows that adzhika recipes for the winter are very diverse, including without tomatoes, according to the classical scheme, like a raw appetizer, from red pepper in Armenian style, boiled with carrots, horseradish, garlic and even nuts. And to make it easy and simple to cook, read the article with all the tips, tricky tips and photos. We show you how to make an unusual treat for the whole family.
A real snack without tomatoes - revealing the secrets of cooking
Traditional Caucasian adjika does not tolerate tomatoes, because its essence is hot pepper, abundantly seasoned with garlic. Red or green pungent pods are used to create this amazing dressing. Depending on the desired result, a red vegetable adds spice, green - a special piquancy. Adjika goes well with baked, stewed meat, fish, poultry, it goes well with many vegetables. 
In our understanding, adjika is a seasoning with a tomato content, but a true Caucasian, the maximum that can be allowed for making a sauce is tender plum pulp. So, a real snack without tomatoes for the winter is prepared as follows - the sauce is made from two types of pepper with the addition of seasonings, so you will need:
- 1.5 kg bell pepper (for beauty, you can choose the same color)
- 400 g hot red peppers
- 300 g peeled garlic
- 2 tbsp. l. dill and coriander seeds
- 1 tbsp seasonings hops-suneli
- 45 g salt
- 30 ml 9% vinegar
It is recommended to cook with rubber gloves so as not to burn the skin of your hands. And so that sharp pods do not provoke a sore throat, the appearance of tears, it is better to open a window and provide good ventilation. Wash, dry vegetables, peel seeds from Bulgarian fruits, remove all tails, peel garlic. Scroll all the ingredients through a meat grinder several times, season with salt at the very end. Next, according to the recipe, put the mass in a cooking container, add vinegar and bring to a boil. Never boil! Pour the mixture into prepared jars, roll up. You have got a real adjika without tomatoes with garlic for the winter!
Adjika - classic recipe
There is a belief - in the old days, Abkhaz shepherds added salt to the food of sheep so that they gain weight faster. In the absence of freely available salt, they simply stole expensive spices from wealthy owners.
In turn, the owners flavored salt with hot pepper, which sheep do not eat. Shepherds found another use for the mixture - they added garlic and herbs to it and ate it for themselves.
This is how a real classic adjika appeared, which includes:
- 1 kg hot pepper
- 500 g garlic
- 150 g salt
- 100 g of herbs
All components are ground, a very hot, spicy seasoning comes out.
To soften the taste, add tomatoes, plums, other vegetables, such as horseradish. You don't need to cook anything. Store the finished product tightly sterilized closed banks in fridge. One small jar is enough for a long time, be sure to try to prepare it for the winter!
Adjika raw for the winter - how to cook?
Raw seasoning differs in the way it is prepared and stored. At the initial stages, everything is similar. The preparation of vegetables in any recipe consists of washing, drying, removing tails and seeds.
Further, according to the recipe, vegetables are chopped in any convenient way. The meat grinder retains a beautiful, rich color, but does not give uniformity to the mass. Bender gives the mass a homogeneous structure, but the color becomes paler due to crushing of the seeds.
The difference lies in the preparation - all the dishes for raw adjika should be washed with baking soda and boiled, and the vegetables must be thoroughly dried. Bring raw adjika to a boil for 20 minutes, but do not boil. You can store the sauce only in a dark, cool place - a refrigerator or a cellar will do. Greens are added to the dish when serving.
Armenian red pepper adjika - spicy and spicy
For 1 kg of tomatoes, you will need 100 g of hot peppers and 200 grams of garlic. Process all ingredients in a meat grinder, add salt, garlic, hot ground pepper to the tomatoes. Be sure to transfer the mass to an enamel pan and cover with gauze.
Leave the dishes with the contents for 14-15 days in a warm place (but not in the sun) to ferment. The product must be stirred every day with a wooden spatula. After the specified time aromatic seasoning in Armenian it will be ready, but the taste of the dish - you will simply lick your fingers! Can be absorbed or stored in the refrigerator.
It is worth noting that there are a lot of recipes for making hot seasonings for the winter, but they all differ not only in the number of ingredients, but also in taste! Don't be afraid to try something new, maybe just unusual recipe Adjiki you will like the most!
Adjika boiled with carrots - quick and easy
Adjika boiled with carrots, not only delicious, but also a vitamin boom in a saucepan. Carrots past heat treatment, enriches the seasoning with vitamin A, in turn, bell peppers are rich in ascorbic acid and iron, and garlic and hot peppers will help to survive the winter without colds and infections. To cook delicious adjika for the winter with carrots you need:
- 1000 g red bell pepper
- 2000 g juicy tomatoes
- 500 g sweet and sour apples
- 500 g carrots
- 100 g hot pepper
- 200 g garlic
- 250 ml sunflower oil
- salt, pepper (to taste)
Prepare vegetables as described above, and three carrots on a fine grater. Add spices, oil, put on medium heat for 2.5 hours, stirring constantly so that it does not burn. We put the finished mixture in jars and cork with lids. Such adjika with carrots is well stored both in the closet in a city apartment and in the basement of a private house.
Raw appetizer without tomato - natural fresh taste even in winter!
Raw adjika without tomato retains the color, taste and aroma of natural vegetables, it is especially pleasant to open such a vitamin jar in winter! So, a simple recipe for adjika without cooking - for 1 kg of hot pepper, 100 g of garlic and 50 g of coriander are taken.
Wash the hot pepper and dry it slightly, remove the seeds (if you want the seasoning to be very hot, then leave the core). Scroll everything on a blender and add salt. Screw in sterilized small jars and refrigerate for the winter. The product is, of course, very tasty, but it can only be stored in the cold, so a pantry in an apartment will not work. Now you know how to cook raw, natural adjika without tomatoes and without boiling.
Hot pepper and horseradish seasoning is a great way to prepare
Spicy adjika from pepper at home is a real find for housewives. It is quick to cook, does not require a large assortment of ingredients and is stored for a long time thanks to the salt. It is used for marinades, dressings and preparation of blanks for the winter. For the preparation of acute Caucasian adjika, you must:
- 250 g chili peppers
- 50 g garlic
- 15 g salt
- 15 g coriander
- 15 g hop-suneli seasoning
- 25 g horseradish (fresh root)
Hot pepper, garlic, horseradish roots, rinse, dry and peel. The pepper seeds can be left on or removed to adjust the pungency. Coriander, chili, garlic and horseradish, drive through a coffee grinder or grind in a blender until homogeneous mass... Mix well and salt.
The product now remains to be placed in a container for storage, put away in a cold place (refrigerator, basement). If you plan to store the seasoning in the refrigerator, the amount of salt can be slightly reduced if desired.
Adjika for the winter from tomato and pepper with garlic - a sharp delight
Best uncomplicated recipe adjika is made from tomato, pepper and garlic. It is with him that it is better to start fantasizing about sauce variations. All you need is some food, a saucepan and 20 minutes of free time. Cooking ingredients:
- 150 g hot pepper
- 1 kg bell pepper
- 3 kg tomato
- 500 g garlic
- 50 grams of salt
- 50 grams of sugar
Vegetables should be well rinsed in water, peeled from stalks and seeds (except for hot peppers), chopped and seasoned with spices. Whether you use a meat grinder, blender or coffee grinder for these purposes, there is no fundamental difference.
Leave vegetable mix at night, and in the morning - drain the resulting juice and distribute in sterilized jars. Raw snack from tomato, pepper with garlic is sent to the refrigerator or basement. If you have learned how to make this sauce, any variety of it is up to you.
Homemade boiled - what could be tastier
If you are not satisfied with raw blanks, then you will definitely like homemade adjika, because it needs to be cooked, which means that the likelihood of safety increases significantly, and it is much easier to place hot-rolled cans in an apartment environment.
By the way, like all other recipes, this is a proven method that does not explode in cans. The sauce can be adjusted to the flavor you want just before rolling by adjusting the amount of spices and vinegar. The result will be a great alternative to ketchup, and more useful. So, to cook homemade adjika for the winter, you need to take:
- 1.5 kg tomato
- 400 gr white onions
- 3-4 carrots
- 500 g red fleshy sweet pepper
- 5-6 pieces of hot pepper (take to taste, more or less)
- ½ cup garlic cloves
- ½ cup refined vegetable oil
- 75 g white wine vinegar
- 1.5 tbsp salt
- 1.5 tbsp Sahara
We clean the vegetables, wash them, remove the seeds from the peppercorns, and leave them in the bitter one, cutting off only the tail. Grind all prepared vegetables in a meat grinder (except for garlic) and put them in a cauldron (enameled pan), add vegetable oil.
Now the whole mass needs to be mixed well and put on low heat. It should be cooked for 1.5 hours from the moment of boiling, remembering to stir so that it does not burn. 30 minutes before the end of cooking, add the crushed garlic (finely chopped) and salt. If garlic is added earlier, the taste and aroma may disappear.
As soon as you turn off the heat, immediately pour in the vinegar, mix thoroughly and place in prepared jars and roll up for the winter. Remember to turn over and wrap in a warm blanket until it cools. Homemade boiled adjika is ready, you can try it!
Abkhazian recipe with nuts
A real Abkhazian aromatic snack with nuts will complement meat and fish dishes, it is good to grease the bird before frying, and it will also complement the shashlik, will serve as a wonderful addition to cutlets, pasties and even manta rays.
- 500 g bitter pepper
- 100 g salt
- 100 g shelled walnut kernels
- 1.5 tbsp ground coriander seeds
- a small bunch of fresh cilantro and parsley
- 150 g garlic
According to the recipe, the vegetable must be washed and peeled from seeds, the greens must be washed and dried. Grind the pepper in a meat grinder or use a blender for this. If a lot of juice is formed during grinding, be sure to drain the excess. Walnuts it is necessary to fry in a pan until golden brown, sift from the husk and pass through a meat grinder or finely chop with a knife.
Mix the ingredients, add salt and ground coriander seeds. We cut the greens and mix in the mass and add the crushed garlic last. Cover the pot (basin) with our workpiece with gauze or a thin cotton cloth and leave it warm in the kitchen for three days, stirring twice a day.
On the fourth day delicious sauce with nuts will be ready, it will remain to transfer to dry clean containers and put into the refrigerator. To roll up for the winter, bring to a boil (do not boil) and seal with iron lids.
Adjika recipes for the winter are varied, but always simple to perform and amazing in taste, be sure to prepare spicy sauce in the summer - you will not regret it! A delicious jar will always come in handy in the kitchen!
Traditional Abkhazian adjika is prepared on the basis of hot pepper, garlic, salt and herbs.
We propose not to be limited to only one classics with such a variety of ingredients for searing seasonings. Check out our easy proven recipes!
How to cook adjika: 3 rules
Green adjika
Visiting card of Abkhazia. Such adjika is served with many dishes and, of course, with lamb roasted on a spit.
What do you need:
- 6-8 large bitter green peppers
- 1 head of garlic
- 1 bunch of cilantro
- 1 tbsp. spoon of salt
How to cook green adjika:
Cut the pepper into small pieces, without peeling the seeds.
Grind the pepper with garlic in a mortar or mince it several times.
Add salt, mix and leave to brew for 15–20 minutes.
The incomparable presenter of the program Lara Katsova shared with us her family recipe adjika, turn on the video!
Russian adjika "Ogonyok"
To borscht, salted bacon with black bread and boiled potatoes with herring - adjika is ideal for traditional Russian dishes. It can be used to prepare sauces for meat and even dressing for pickle and cabbage soup.
What do you need:
- 1 kg of tomatoes
- 1 kg sweet pepper
- 400 g garlic
- 200 g hot pepper
- 150 g parsley root
- 1 tbsp. a spoonful of salt (for storing adjika more than 1-2 months, double the amount of salt)
How to cook Russian adzhika "Ogonyok":
Hot adjika with basil
Sharp! Very spicy! Even sharper! The versatility of the recipe is that this adjika can be used not only for meat dishes but also for sandwiches, sauces, soups and even pasta.
What do you need:
- 500 g hot red pepper (you can add a couple of green peppers)
- 400 g garlic
- 2 bunches of green basil
- 1 bunch of cilantro
- 1 bunch of parsley
- 2 tbsp. tablespoons of salt
How to cook hot adzhika with basil:
Nut adjika
Adjika is not adjika, if there are no nuts in it, as they say in the Caucasus. A delicate pleasant aroma, thick consistency and rich piquant taste - this is what makes adjika real!
What do you need:
500 g tomatoes
400 g walnuts
200 g red bell pepper
3 heads of garlic
2-3 hot peppers
1 bunch of cilantro or parsley
4 tbsp. tablespoons of refined sunflower oil
2 tbsp. tablespoons of vinegar 9%
1 tsp salt
How to cook nut adjika:
Peel the bell peppers from seeds, wash and dry the herbs.
Cut the stalks of tomatoes.
Chop tomatoes, peppers, garlic, nuts and herbs in a blender or mince twice.
Add sunflower oil, vinegar and salt to the finished mass.
Stir and serve immediately!
Gorloder, or Siberian adjika with horseradish
The recipe from Siberia is quite capable of making healthy competition with hot sauces from sunny Abkhazia. The basis of the gorloder is the vigorous horseradish root. Suitable for meat and fish dishes, corned beef, and especially - to barbecue and homemade grilled sausages.
What do you need:
- 500 g tomatoes
- 50 g horseradish root
- 50 g garlic
- 1.5 teaspoons of salt
- 1 teaspoon sugar
How to cook gorloder, or Siberian adjika with horseradish:
Chop the tomatoes, garlic and horseradish in a meat grinder.
Combine all ingredients, add salt and sugar, mix.
Arrange in sterilized jars, roll up.
Adjika from bell pepper
If you don't like the fiery seasoning, make a lighter version of this sauce with a sweet and sour taste and a light peppercorn. This adjika goes well with baked or boiled meat, poultry, fish, baked potatoes in foil and toasted toast.
What do you need:
- 1 kg sweet red pepper
- 300 g garlic
- 4-6 red hot peppers
- 50 ml vinegar 9%
- 4 tbsp. tablespoons of sugar
- 1 tbsp. spoon of salt
How to cook adjika from bell pepper:
Peel sweet peppers from seeds.
Pass the pepper together with garlic and hot pepper through a meat grinder.
Add salt, sugar, vinegar, mix and leave to infuse for 3-4 hours.
Then put in sterilized jars and store in a dark, cold place.
Adjika with apples
An improved and adapted recipe for adjika for poultry or grilled fish. To give the sauce more delicate taste, you can cook without hot pepper or reduce the amount.
What do you need:
- 1 kg of tomatoes
- 500 g red bell pepper
- 500 g sour apples
- 300 g carrots
- 200 g garlic
- 50 g hot pepper
- 200 ml of refined sunflower oil
- 1 bunch of cilantro
- 1 bunch of parsley
- salt to taste
How to cook adjika with apples:
Peel and grind all vegetables together with herbs in a blender or meat grinder.
Add salt and sunflower oil.
Bring to a boil and simmer over low heat for 2.5 hours.
Transfer to sterilized jars and roll up.
Adjika with plums
Delicate and soft adjika with plums goes well with game, boiled potatoes and baked vegetables, chicken meatballs and pork chops.
What you need:
- 500 g plums (choose not sweet and even sour plums)
- 500 g bell pepper
- 2 heads of garlic
- 2 hot peppers
- 1 tbsp tomato paste
- 100 g sugar
- 2 tsp vinegar 9%
- 2 tbsp. tablespoons of salt
How to cook adjika with plums:
Peel bell peppers from seeds, plums - from seeds.
Pass the bell peppers, plums, garlic, hot peppers together with the seeds through a meat grinder.
Put chopped ingredients in a saucepan, add tomato paste, salt and sugar.
Bring to a boil and cook, stirring occasionally, over low heat for 30–40 minutes.
Add vinegar 2 minutes before the end of cooking.
Transfer the finished mixture to sterilized jars, roll up, turn over and leave until it cools completely.
Baked pumpkin adjika
Baked vegetables give this adjika a surprisingly delicate texture, and pumpkin - an extraordinary and at the same time unobtrusive aroma. Light, spicy, moderately spicy, with a subtle sourness.
What do you need:
- 500 g pumpkin
- 200 g apples
- 200 g bell pepper
- 200 g onions
- 1 lemon
- 1 head of garlic
- 1 bunch of basil
- 1 bunch of cilantro
- 50 ml refined vegetable oil
- 1 hot pepper
- 1 tsp salt
How to cook baked pumpkin adjika:
Peel the pumpkin and onion, remove the seeds from the apple and pepper. Cut the pumpkin and onion into pieces of any size.
Wrap pumpkin, onions, apples and peppers in foil, bake at 200 ° C for 35 minutes. Then peel the apple and pepper.
3. Grind all baked vegetables in a blender.
Grind the garlic, lemon and herbs in a blender until smooth.
Combine vegetables with lemon dressing, stir and serve immediately.
Adjika from pickled cucumbers
Are there any pickles left from last year's stocks? Make them hot sauce! The beauty of the recipe is that this adjika can be made in a hurry at any time.
What do you need:
- 500 g pickles
- 1 head of garlic
- 3 tbsp. tablespoons of tomato paste
- 2 tbsp. tablespoons of refined sunflower oil
- Apple vinegar- taste
- 1 pinch of ground black pepper
- 1 pinch of ground red pepper
How to cook adjika from pickled cucumbers:
Peel and grate cucumbers or chop in a blender. If there is a lot of liquid, drain.
Pass the garlic through a press.
Combine cucumbers, garlic, tomato paste, vegetable oil, vinegar and spices.
Stir and refrigerate for 1-2 hours.
