The correct recipe for adjika from tomato. Adjika for the winter: the best recipes for homemade adjika - lick your fingers

Recipes for the most delicious homemade adjika:

Today we will 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’s 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, first of all, the most simple recipes and gradually get harder.

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 tomatoes large pieces In a saucepan, add half a cup 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, arrange 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. 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 carrots for the winter

Carrots alone will be a bit boring, so let's add pumpkins to it too! And we get a completely unique recipe. It is a pity that it is not stored for a long time, so it is better to make a half portion to eat quickly!

Products:

• per kilogram of carrots and pumpkins,
• 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 at a 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 peppers and garlic, coriander and blue fenugreek ... Do not be afraid of blue fenugreek, it is called cleverly utsho-suneli, it is almost always included in the composition of all of us well known hops-suneli.

However, over time, people have learned to add a lot of other useful 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

Here I will tell you some general rules when preparing adjika, so as not to be repeated in each 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 occupies its own place of honor on my table. Hopefully yours is now too!

It is always prepared and in large quantities. For adjika, we must thank the Caucasian cuisine. Each nationality, of course, has its own similar product. And these products are called differently.

We basically used to call this dish - a spicy snack. In the villages they called -gorloder. But at present, Caucasian cuisine has become very common, and therefore many began to call this spicy appetizer - adjika. And adjika is an Abkhazian word, in direct translation means salt.

There are many legends about how adjika became adjika. they are all beautiful, but I think that everything is much simpler. As an example, Russians came up with the idea of ​​putting tomatoes in adjika and they even make adjika without pepper. There are other non-traditional recipes - adjika with zucchini, plums, apples, or gooseberries.

Here we will consider several different, including original, recipes for preparing this delicious seasoning.

Adjika for the winter from tomatoes and apples, carrots and garlic, hot peppers and spices

This seasoning serves as an excellent snack with meat, poultry, fish, cheese, it is good with almost any product. Even just bread. Cooking.

Menu:

1. Adjika recipe from tomatoes with garlic and pepper for the winter with cooking

It turns out about 2.5 liters of finished seasoning

• Tomatoes - 1.2 kg.
• Carrots - 0.5 kg.
• Bulgarian pepper - 0.5 kg.
• Apples - 0.5 kg.
• Garlic - 2 heads
• Hot pepper to taste - we have 1 small pepper
• Salt - 1.5 tbsp. l.
• Sugar - 100 g.
• Vegetable oil - 125 ml.
• Table vinegar 9% - 125 ml.

Cooking:

1. Wash all vegetables and let dry. We will weigh the vegetables when we clean and cut them.

2. Scroll the tomatoes in a meat grinder and pour into a deep cooking bowl. Tomatoes can be peeled, we usually do not, for this recipe. Add carrots, also scrolled in a meat grinder, to the tomatoes.

3. We send scrolled sweet peppers, apples scrolled with hot peppers there.

4. Pour salt, sugar. We add vegetable oil. We mix everything well. We got a fairly thick vegetable mass.

5. Put the pan with this mass on the stove and bring to a boil over low heat.

6. Cook, stirring occasionally to the desired thickness. Usually cooking takes 2-3 hours. 15 minutes before cooking, add chopped garlic. Mix and taste what is missing. If adjika seemed not very spicy to you, at this moment you can add red ground hot pepper, to taste.

7. About a couple of minutes before readiness, pour in the vinegar. Bring to a boil and remove from heat.

8. Pour hot adjika into pre-sterilized jars.

We sterilize jars usually in the oven.

I wash jars with soda or mustard without using chemicals. We put them in a cold oven. We turn on the temperature 120 ° -130 °. After the temperature reaches the set temperature, we warm up for another 5-7 minutes. Turn off the oven, open the door and leave the jars until we need them. I mean an hour and a half, not a day. They must become dry.

Pour boiling water over the lids and hold for 5-7 minutes.

9. We tightly close the jars with the lids that you have. It can be metal, which must be rolled up with a special machine, or fashionable now and really convenient screw ones. Which are simply twisted by hand.

10. Immediately turn over the banks. I want to remind you, do not put the jars directly on the table. Lay down a towel or wooden board. The table may be cold for hot cans and they may burst.

We wrap the jars with towels and let them cool completely in this form.

We store jars in a cool place. But I think that such a blank can be stored at room temperature.

Bon appetit!

1. Adjika for the winter from tomatoes and garlic with bitter red pepper

Yield: 3 liters of adjika

• Bell pepper red, peeled - 2 kg.
• Medium tomatoes - 10 pcs.
• Hot red pepper - 4 pcs.
• Garlic peeled - 200 g.
• Sugar - 100 g.
• Vegetable oil - 100 g.
• Salt - 1 tbsp. l.

Cooking:

You probably noticed that all our vegetables are red. And sweet peppers, and tomatoes, and hot peppers. So the finished adjika will be more beautiful.

When you buy vegetables (well, if you have your own from the garden, it’s even better), take a little more. Not 2 kg, but 2.2 kg. Because when you clean them, there will be fewer of them, and we need the amount indicated in the ingredients. Weigh everything already cleared.

1. Cut off the stalk of hot pepper. Leave the seeds inside. They give a special taste to this spicy snack, and spiciness too. Those who do not like spicy or cannot eat it can remove the seeds.

2. Peel the garlic. We got 200 g of it, which is about 4 heads of garlic.

3. To make the tomatoes peel easily, boil the water. We make a cruciform cut on the tomatoes and lower them into boiling water for 2-3 minutes. We take it out, you can dip it in cold water or put it under a tap so as not to get burned when we remove the skin and after that, the skin can be removed very easily.

4. Remove the stalk from tomatoes and cut into 2-4 parts. We also remove the stalk from sweet pepper, but unlike bitter pepper, we also remove the seeds and white veins inside. Cut the peppers into halves.

5. Now we need to pass all the prepared vegetables through a meat grinder. Since they are fully prepared with us, it will be easy, simple and fast to do this.

6. Everything was scrolled through a meat grinder, add salt, sugar and vegetable oil and mix everything well.

7. Put the vegetable mixture on the fire and bring to a boil. Reduce heat to medium and cook for another 30 minutes. Don't forget to stir occasionally so nothing burns.

While the vegetables are cooking, sterilize the jars.

Pour water into a small saucepan, bring to a boil and when the water boils, put the previously well-washed jar a little obliquely into boiling water, neck down and hold for about 1 minute.

This method can be used when you need to do it quickly. But it is better not to rush and sterilize in the manner described in the previous recipe.

8. Pour the still boiling adjika into sterilized jars. Immediately close with sterilized lids and roll up.

9. We turn over the rolled up jars with the lids down and put them immediately on the towel. Check if they are leaking anywhere. We close the jars with towels or a blanket and leave it like that until it cools completely. Then we send to permanent place storage.

Adjika for the winter turned out to be beautiful, fragrant, thick, rich. Of course, we immediately put aside a part, did not preserve it, but served it on the table.

Not waiting for winter, I want to open another jar.

Bon appetit!

1. Adjika for the winter original recipe

5 cans of 400 g.

• Tomatoes - 1.2 kg.
• Garlic - 1 head (70 g)
• Red hot pepper - 3-4 pcs.
• Sweet red pepper - 400 g (2 pcs.)
• Medium apples - 2 pcs.
• Onion - 2 medium heads
• Carrots - 300 g.
• Vegetable oil - 70 ml.
• Table vinegar 6% - 40 ml.
• Sugar - 50 g.
• Salt - 1 tbsp.
• Ground allspice - 1/2 tsp
• Dry basil and oregano - 1 tsp (to taste) can be fresh.

Cooking:

1. We prepare all the vegetables. Mine, we discuss.

2. Cut out the stalk from the tomatoes and cut the tomatoes into 2-4 parts. We cut the apples into several parts, depending on the size, so that they fit in the meat grinder. Cut out the seeds, along with the bed. We didn't peel the apples. If you know what kind of apples you have, you can also not peel them, and if you bought them in a store, then it is better to peel them.

3. We cut the sweet pepper in half, if you want, into 4 parts, again, so that it is convenient to put it in a meat grinder, remove the stalk and seeds with veins. We do not clean the red hot pepper inside, just cut off the tip with the stalk. If you do not like spicy, then remove the seeds too.

4. Cut the onion into 3-4 parts and pass all the vegetables through a meat grinder.

5. Pour sugar into scrolled vegetables, pour vinegar, pour in vegetable oil. Add a little ground allspice, as well as oregano and basil.

6. Put all this vegetable mixture into a saucepan in which we will cook. It is desirable that the pan was with a thick bottom.

7. Pour a tablespoon without the top of the salt, mix and put on the stove.

8. Bring to a boil, reduce the heat to a minimum, cover with a lid and cook for 1 hour, stirring occasionally.

9. At the end of cooking, lay out adjika in jars.

10. We twist the jars and turn the lids down. Cover with something warm and let cool completely.

Our original, fragrant, spiced adjika is ready for the winter.

Bon appetit!

Adjika can be used not only as a sauce, but also as a seasoning for an additional taste of a particular dish. For example, it can be put in a vegetable saute, stew, stewed potatoes, added to dishes in tomato sauce, used as a marinade for barbecue. In any case, no matter how tasty it is, it must be used very carefully, especially for children, so as not to cause problems with the gastrointestinal tract later.

Ingredients for spicy tomato adjika:

• Tomatoes - 3 kg.,
• Bulgarian pepper - 1 kg.,
• Chili pepper - 1 pod,
• Garlic - 300 gr.,
• Salt - 2 tbsp. spoons (without a slide),
• Spices - 1 tbsp. spoon,
• Sugar - 2 tbsp. spoons,
• Vegetable oil - 2 tbsp. spoons,
• Table vinegar - 1 tbsp. spoon.

Adjika from tomatoes for the winter - recipe

Wash the tomatoes, bell peppers and chili peppers well. Peel the garlic. Bulgarian pepper cut into two parts. Remove the center with seeds, then rinse it with water.

Pass the finished pepper through a meat grinder.

Do the same with tomatoes.

Instead of a meat grinder, you can use a blender or food processor. Transfer the tomato and bell pepper puree to a saucepan.

Add finely chopped chili peppers.

Add spices and stir.

Boil adjika, stirring, for about 40 minutes. Pass the peeled garlic through the garlic press.

Add it to adjika. Stir. Pour in vinegar, vegetable oil and add salt. Be sure to taste, you may need to add more salt, vinegar or sugar. After that, boil adjika for another 5 minutes.

Like other types of preservation, it needs to be closed only in sterile jars. As for the lids, you can use both ordinary steaming ones and tin ones. Closed banks should be turned over and left wrapped to cool, then taken out to a cold place.

Spicy adjika from tomatoes for the winter, the recipe with the photo of which we reviewed, is very well stored, until the next season. It turns out very tasty and. Enjoy your meal.

Adjika from tomatoes for the winter. Photo

Each kitchen has a group of hot spices and snacks that are great for meat dishes. Many of them are prepared on the basis of vegetables, hot spices and spices. In the Caucasus, adjika is one of these spices. Here it is prepared from hot capsicum, garlic and salt, it turns out thick and oily. Many of our compatriots liked this seasoning, but for some it seems unusually spicy and salty. As a result, skilled housewives adapted her recipe by including tomatoes. Adjika with tomatoes and garlic turns out to be more tender and juicy than the traditional Abkhaz, and it is good in its own way. It can also be served with meat, or it can be used instead of a savory snack or even spread on a sandwich.

Cooking features

Adjika with tomatoes and garlic can be raw, that is, cooked without heat treatment, and boiled. Additional ingredients may be added to it. Most often it is Bulgarian pepper, onion, apples. Of course, seasonings made according to such different recipes, will differ, but it is possible to designate and common features cooking this dish.

• For adjika, you need to choose ripe, you can even overripe tomatoes. It is allowed that the fruits are cracked. The main thing is that they are not rotten, spoiled.
• Pieces of tomato skins found in the seasoning make it less palatable. Therefore, most often, tomatoes are required not only to be chopped with a blender or scroll through a meat grinder, but also to be peeled. If you do not know the little subtleties, this process can take a lot of time. But in fact, there is an easy way to peel tomatoes, and, knowing it, you can do it in a matter of minutes. Boil water. Make criss-cross cuts on the tomatoes. Drop the vegetables into boiling water for a couple of minutes. Transfer with a slotted spoon to a bowl of cold water. After a few minutes, remove the tomatoes from the cold water and, grabbing the skin by the lagging tips, remove it.
• Almost always, hot peppers are included in the composition of adjika from tomatoes and garlic. It also needs to be crushed. This can be done without peeling the pepper from the seeds or after they have been extracted. In the first case, the seasoning will be much sharper.
• When handling garlic and hot peppers, protect your hands with gloves. Otherwise, you may get burned. This is especially likely if you cook adjika in large quantities.
• Garlic loses a lot of its pungency when cooked. If you want it to retain its savory taste, add it only 10 minutes before the snack is ready.
• Be sure to sterilize the jars into which you plan to pour adjika. Otherwise, it will quickly deteriorate, regardless of the method of preparation.

Adjika made without cooking can only be stored in the refrigerator. If the seasoning has been subjected to prolonged heat treatment, it can be stored at room temperature.

Adjika from tomatoes and garlic without cooking

Composition (per 4 l):

• tomatoes - 3 kg;
• sweet pepper - 1.2 kg;
• garlic - 150 g;
• hot capsicum - 100 g;
• table vinegar (9 percent) - 150 ml;
• salt - 40 g.

Cooking method:

• Wash the tomatoes, dry and cut. Dip for a few minutes in boiling water, then cool by transferring to a container of ice water. Clear.
• Cut out the stems along with the seals next to them. Cut the tomato pulp into large slices.
• Peel the garlic.
• Wash the bell peppers. Cut off the stems and remove the seeds. Rinse again, dry and cut into large oblong pieces.
• Wash hot peppers. Remove the stems. Cut each pod into several pieces. If you want to get a seasoning more spicy, do not remove the seeds, otherwise it is better to get rid of them.
• Scroll all the ingredients through a meat grinder. You can also use a blender if you feel more comfortable.
• Place the vegetable mixture in a bowl. Salt, pour vinegar. Mix well. Leave to infuse for an hour.

While adjika is infused, you will have enough time to prepare the jars. Then they will be filled fragrant seasoning, close tightly and refrigerate.

Classic adjika with tomatoes and garlic

Composition (per 5 l):

• tomatoes - 2 kg;
• garlic - 0.5 kg;
• bell pepper - 3 kg;
• hot capsicum - 0.3 kg;
• vegetable oil - 100 ml;
• table vinegar (9 percent) - 40 ml;
• sugar - 40 g;
• salt - 40 g.

Cooking method:

• Prepare the tomatoes by peeling them and cutting them into chunks.
• Wash and clean both peppers.
• Separate the garlic cloves, peel them.
• Separately, grind the tomatoes, peppers and garlic through a meat grinder.
• Mix the tomato and pepper puree, garlic mass until set aside.
• Put the saucepan with the tomato puree on the fire. Heat until it starts to boil.
• Pour in salt and sugar, pour in vinegar and oil. Simmer over low heat, stirring occasionally, for an hour and a half.
• 10 minutes before cooking, add garlic, mix.

The finished snack only needs to be laid out in prepared jars and rolled up. This adjika stands well at room temperature.

A simple recipe for adjika from tomatoes and garlic

Composition (per 4 l):

• tomatoes - 2 kg;
• garlic - 5 heads;
• hot pepper - 2 kg;
• salt - 40 g.

Cooking method:

• Peel the tomatoes, pass through a meat grinder.
• Remove the seeds from the pepper. Grind the pepper with a meat grinder and mix with tomato puree.
• Grind the peeled garlic with a blender or meat grinder.
• Put the saucepan with tomato puree and pepper on the fire and bring to a boil.
• Add salt and garlic. Boil 7-8 minutes.
• Pour into sterilized jars, seal tightly.
• Turn over and wrap the jars, leaving them to cool.

Keep this very spicy seasoning in a cool place. It doesn't have to be a refrigerator - a cellar or unheated pantry is fine too.

Adjika with tomatoes, garlic and apples

• tomatoes - 2.5 kg;
• garlic - 0.2 kg;
• capsicum - 150 g;
• bell pepper - 1 kg;
• carrots - 1 kg;
• apples - 1 kg;
• salt - 60 g;
• sugar - 150 g;
• vegetable oil - 150 ml;
• table vinegar (9 percent) - 150 ml.

Cooking method:

• Wash and clean vegetables and fruits.
• Scroll them through the meat grinder twice. Grind the garlic separately.
• Set aside the garlic, mix the rest of the vegetables. Applesauce should also be mixed with vegetables.
• Put the resulting puree in a thick-bottomed saucepan.
• Put on low heat and cook for an hour.
• Pour in oil and vinegar, add sugar and salt, as well as garlic. Stir.
• Continue to cook for 10 minutes.
• Arrange in prepared jars, cork them and store them in the pantry.

This recipe does not produce too spicy seasoning, so it can be served as an independent snack.

Adjika with tomatoes and garlic is one of the most popular seasonings. It can be served with meat or as a separate dish.

Adjika from tomatoes is a truly Georgian dish, but other peoples have created variations of their recipes. Ingredient combinations are varied. Someone prefers the classic version with garlic and pepper, while someone adds horseradish, zucchini, eggplant, carrots and even apples.

In addition, the method of preparation can be completely different. Adjika can be boiled or prepared without heat treatment. It can be spicy, with sweet or sour notes. Each hostess closes this sauce according to the preferences of her family. Consider the most popular recipes and unexpected solutions.

Spicy adjika from tomato, garlic, horseradish and pepper for the winter without cooking - step by step photo recipe

The sauce made according to this photo recipe is moderately spicy with a slight spiciness. Due to the fact that the cooking method without heat treatment is fast, you can save time in the kitchen, but you only need to store the finished product in the refrigerator.

Cooking time: 30 minutes

Quantity: 1 portion

Ingredients

• Ripe tomatoes: 2 kg
• Garlic: 60-80 g
• Horseradish root: 100 g
• Hot pepper: 5-7 g
• Salt: 2 tbsp. l.
• Sugar: 100 g
• Apple cider vinegar (6%): 4 tbsp. l.

Cooking instructions

Classic recipe with boiling

Many housewives prefer classic version cooking sauce, which means cooking. You can choose any size of container for twisting: from small 100 gram jars to large liter jars. You will need:

• Tomatoes - 3 kg.
• Garlic - 500 g.
• Red bell pepper - 2 kg.
• Hot pepper - 200 g.
• Olive oil - 100 ml.
• Vinegar - 50 ml.
• Sugar - 50 g.
• Salt - 50 g.

Step by step algorithm:

1. Pour a bowl of water and soak the peeled vegetables.
2. After 15 minutes, cut them into small pieces.
3. Prepare garlic cloves: peel and rinse.
4. Pass all components through a meat grinder with a "fine" grate.
5. Transfer the twisted mass to a saucepan and place on the stove.
6. Bring to a boil and reduce heat to low.
7. Add salt, sugar, vinegar and oil.
8. Boil for an hour, stirring occasionally.
9. Throw in finely chopped peppers, turn off the stove and cover the container with a lid.
10. Let adjika brew for half an hour and pour into jars.

The easiest and fastest recipe for tomato adjika

Many housewives do not have enough time to do spins. They need a very quick and easy recipe. This will require:

• Tomatoes - 3 kg.
• Garlic - 500 g.
• Capsicum - 1 kg.
• Salt - 50 g.

What to do:

1. Soak the tomatoes and peeled peppers for 15 minutes and wash well.
2. Cut the vegetables and pass them through a meat grinder.
3. Pour the resulting mass into a suitable bowl, send to the stove and bring to a boil.
4. Turn the heat down to low and add the minced garlic and salt to the pot.
5. Turn off the fire after 10 minutes.
6. Let the adjika cool down a little and pour the thick mass into jars. Close the lids, turn upside down and cover with a warm blanket until cool.

Pepper-free option

This sauce is very popular. It turns out not spicy, but very spicy and goes well with any side dish. You can experiment a little and replace the usual pepper with other vegetables, such as eggplant. Take:

• Tomatoes - 3 kg.
• Horseradish - 3 pcs.
• Eggplant - 1 kg.
• Garlic - 300 g.
• Olive oil - 50 g.
• Bite - 50 g.
• Sugar - 50 g.
• Salt - 50 g.

How to cook:

1. Wash, cut and twist the main components.
2. Season the resulting mixture with vinegar, oil, sugar and salt.
3. Finely chop the garlic and mix with the vegetable mass until smooth.

This method does not involve cooking, so immediately pack the resulting adjika in sterilized jars and put it in the refrigerator.

On a note! Seasoning that has not been subjected to heat treatment is stored for a shorter period than boiled.

no shit

Horseradish is a specific product and not everyone likes it. Therefore, the adjika recipe without horseradish is very popular among housewives. To get started, prepare:

• Tomatoes - 3 kg.
• Red bell pepper - 1 kg.
• Garlic - 200 g.
• Capsicum - 200 g.
• Vinegar - 50 g.
• Salt - 50 gr.

Step by step algorithm:

1. Wash all the ingredients, cut into several pieces and chop in any convenient way.
2. Add finely chopped garlic, salt and mix thoroughly.
3. After the salt has dissolved, arrange in jars.

without garlic

Garlic can also be attributed to specific products, like horseradish. So that the seasoning does not lose its spicy taste, you can replace it with hot pepper. Prepare in advance:

• Tomatoes - 3 kg.
• Sweet pepper - 1 kg.
• Hot pepper - 200 g.
• Sugar - 30 g.
• Salt - 50 g.
• Basil and coriander 5 g each

What to do:

1. On initial stage the procedure is standard: wash, cut and twist everything through a meat grinder.
2. Remember that adjika should be thick and if the tomatoes are watery, then the liquid from the twisted mass should be drained a little.
3. Once the mixture is ready, season it with salt and pepper and additional spices.
4. Put the finished product in the refrigerator until morning, and then arrange it in jars for further storage.

On a note! If opinions in the family are divided, and someone prefers adjika with garlic, then you can add a couple of finely chopped cloves to a couple of cans.

The best adjika from tomato "Lick your fingers"

The secret of this recipe lies in the perfect selection of spices. Adjika will turn out to be moderately spicy and will become an indispensable sauce for main dishes. Some housewives even practice adding the finished product to borscht and vegetable stews. For cooking you will need:

• Tomatoes - 3 kg.
• Carrots - 500 g.
• Green bell pepper - 500 g.
• Onion - 300 g.
• Garlic - 500 g.
• Vegetable oil - 200 ml.
• Sugar - 100 g.
• Salt - 50 g.
• Vinegar - 200 g.
• Dried saffron and ginger - 2 g.

Step by step:

1. Wash the vegetables thoroughly, cut into pieces and twist through a meat grinder.
2. Boil in a large container for 25 minutes over low heat.
3. Add finely chopped onion and garlic to the mixture.
4. Enter spices, pour in vegetable oil and vinegar.
5. Boil for another 25 minutes. The mass should decrease in size, become thick and beautiful due to green pepper.
6. On last step pack in jars and put away for storage.

Important! Never digest adjika. This can affect not only the appearance of the final product, but also the taste. In addition, with long heat treatment, part of the vitamin and useful elements will be irretrievably lost.

Original green tomato adjika

Green tomatoes have long been actively used for making snacks, including adjika. You should immediately pay attention that because of this ingredient, the sauce will turn out to be less hot.

• Green tomatoes - 3 kg.
• Bulgarian pepper - 1 kg.
• Hot pepper - 200 g.
• Horseradish - 500 g.
• Garlic - 100 g.
• Salt - 50 g.
• Sugar - 50 g.
• Olive oil - 100 g.

Step by step preparation:

1. Prepare all the vegetables, cut into small pieces and pass through a meat grinder.
2. Add garlic, salt, sugar and oil to the total mass at the very last.
3. Let it brew for about half an hour.
4. Then distribute it among the banks and put it in a storage place.

Delicious adjika with tomatoes and apples

It's no secret that adjika may contain such an inappropriate ingredient as apples. Due to apple fruits, its consistency is more airy, and the taste is more original. Prepare the following foods:

• Tomatoes - 3 kg.
• Hot pepper - 200 g.
• Garlic - 200 g.
• Red sweet pepper - 1 kg.
• Ripe apples - 1 kg.
• Salt - 50 g.
• Sugar - 50 g.
• Olive oil - 200 g.
• Vinegar - 200 g.
• Basil - 2 g.

Step-by-step algorithm of actions:

1. Peel all the fruits from the peel (if necessary) and the core, cut into small pieces.
2. Twice through a meat grinder to get a homogeneous mass.
3. Cook over low heat for 45 minutes.
4. 10 minutes before the end of cooking, add vinegar, garlic, salt, basil and sugar.

Important! Adjika is not very spicy, so it can be served as a separate cold appetizer.

Fragrant adjika from tomato and bell pepper

Not all people like spicy food, but most do. To make adjika fragrant, black pepper should be used during the cooking process. The recipe is very simple and budget friendly. For him you will need:

• Tomatoes - 3 kg.
• Bulgarian pepper - 1 kg.
• Garlic - 300 g.
• Hot pepper - 3 pcs.
• Onion - 200 g.
• Salt - 50 g.
• Sugar - 50 g.
• Vegetable oil - 50 g.
• Vinegar - 100 g.
• Allspice - 10 g.

What to do:

1. Wash all vegetables, chop and twist.
2. Cook after boiling for no more than 30 minutes with low heat.
3. At the end, add the rest of the ingredients, stir and let the mixture cool down a bit.
4. At the end of the process, put it in banks and put it in the cellar.

with carrots

Adjika with carrots traditional recipe from Abkhazia. It involves a large number of seasonings, and cooking takes no more than 2 hours. Take:

• Tomatoes - 3 kg.
• Carrots - 1 kg.
• Horseradish - 300 g.
• Garlic - 300 g.
• Chili pepper - 3 pcs.
• Vinegar - 100 g.
• Sugar - 50 g.
• Salt - 50 g.
• Paprika - 10 g.
• Coriander and basil 5g each

How to cook:

1. Wash all the vegetables, clean the horseradish root.
2. Randomly cut and pass the ingredients through a meat grinder.
3. Simmer over low heat for 45 minutes.
4. At the end, add chopped garlic, spices and vinegar.
5. Pack into banks.

Important! Due to the rather short heat treatment, certain storage restrictions are imposed. It is better to use a cool room or refrigerator for this.

With zucchini

Adjika with zucchini - perfect option for those who have stomach problems. The product is very soft and a small amount will not harm the body. Take:

• Tomatoes - 1 kg.
• Zucchini - 1 kg.
• Salt - 15 g.
• Sugar - 15 g.
• Basil and black ground pepper - 5 g.

Step by step algorithm:

1. Wash the tomatoes and cut into pieces.
2. Peel the zucchini, remove the seeds and chop roughly the same way.
3. Grind all components with a blender.
4. Transfer the resulting mass to a saucepan and bring to a boil.
5. Remove from heat and add spices.

On a note! For more flavor, you can add a little garlic, but if you take care of your stomach, then you better not.