Homemade tomato adjika for the winter recipes. Adjika for the winter - the best recipes for delicious homemade snacks

Good day!

Love spicy like I love it? Then this article will definitely come in handy for you! Having prepared for the winter, it's time to start preparing such a wonderful, fragrant sauce as adjika. Moderately spicy, it will be an addition to any dish. It can also be used in all kinds of marinades and gravies.

And how useful this sauce is, you can’t even say. After all, this is just a storehouse of vitamins from vegetables, which are preserved as much as possible during cooking! This is exactly what most people need in the cold season.

By preparing adjika in summer or autumn, you will provide yourself with a great sauce until the next harvest. I also want to note that all the recipes are very simple, but they require equipment: a blender or a meat grinder.

The most delicious homemade adjika for the winter with horseradish without cooking

Cooking adjika without cooking is good because there is no thermal processing of vegetables during cooking. Thus, we save all the vitamins that will more than once help the body cope with colds and viruses.

We will need (for 5 cans of 0.5 l):

• tomatoes - 2.5 kg;
• hot pepper - 200-300 g;
• red sweet pepper - 3 pcs.
• horseradish root - 200 g;
• garlic - 250 g;
• sugar - 1.5 cups;
• vinegar 9% - 1.5 cups;
• salt - 0.5 cups.

Cooking:

We separate the containers so that the amount of hot pepper can be adjusted to your liking.

We taste it so that there is enough salt and sugar.

Recipe for homemade adjika with apples for twist

Apples are widely used in the preparation of adjika. They reveal their sweet and sour taste, combined with hot peppers, filling the sauce with even more flavor.

Be sure that apples will definitely not spoil the dish, but will make it even tastier.

We will need:

Cooking:

A simple and quick recipe for spicy adjika from tomatoes with garlic without cooking

Another very simple no-boil recipe with vinegar. Adjika turns out to be moderately spicy, slightly burning the tongue, in general, such as many people love it.

And, since nothing needs to be cooked, time is significantly saved, which can be usefully spent with your family and friends.

We will need (for 3.5 l adjika):

Cooking:

Gorloder at home for the winter without vinegar

You can also prepare adjika without vinegar. It will keep well throughout the winter.

Just imagine what aroma will reign in your kitchen while boiling vegetables! It's just incredible - you will lick your fingers!

We will need:

Cooking:

Taste, add salt if necessary.

Adjika from zucchini with tomatoes - you will lick your fingers!

We will need:

• zucchini - 3 kg;
• carrots - 500 g;
• Bulgarian pepper - 500 g;
• tomatoes - 1.5 kg;
• garlic - 200 g;
• red ground pepper- 2 tablespoons;
• sugar - 100 g;
• salt - 2 tablespoons;
• vegetable oil- 200 ml.

Cooking:

Burning adjika from gogoshar

Gogoshary is a type of pepper that tastes sweet and spicy at the same time. But, if you do not have this type of pepper, then, of course, it can be replaced with sweet.

A dish using gogoshars turns out to be very spicy and interesting.

We will need:

• gogoshary - 1 kg;
• tomatoes - 1.5 kg;
• apples - 0.5 kg;
• carrots - 0.5 kg;
• hot pepper - 150 g;
• garlic - 250 g;
• vegetable oil - 150 ml;
• salt - 1 tbsp.

Cooking:

Be sure to taste it. And, if necessary, add salt.

Video on how to cook classic Abkhaz adjika without bell pepper

Acute adjika without tomatoes and sweet peppers, with the use of suneli hops, it looks quite dense. It's perfect for the spicy lovers. Watch the video and learn how to quickly prepare this wonderful sauce.

We will need:

• hot pepper - 700 g;
• garlic - 500 g;
• salt - 7 teaspoons;
• hops-suneli - 7 teaspoons.

Cooking:

Delicious spicy tomato and pepper sauce for the winter with cooking

We will need (for 6 cans of 0.5 l):

Cooking:

Green adjika in Georgian with onions at home

Green adjika is obtained due to the large amount of greenery in its composition. Just imagine the amount of goodness that fills this wonderful sauce!

We will need:

Cooking:

That's all, friends! As you can see, cooking adjika will not be difficult for you. Most of the work will be done by your favorite kitchen helpers, it only takes a little time from you. But the result is worth it. And it will definitely be appreciated!

The eastern word "adjika" immediately gives rise to an association with something burning, burning, spicy and certainly with oriental type a man: Georgians, Armenians are considered to be connoisseurs of this supplement. By the way, modern adjika is a close relative Mexican sauce"salsa", which also has a spicy taste. Prepare boiled adjika from tomatoes for the winter is quite simple, but each recipe has its own characteristics and components.

Adjika: myth and reality

Among homemade preparations for the winter, adjika is considered to be very spicy sauce based on tomatoes, garlic and hot peppers, which is served with a wide variety of dishes, although it is more loved with meat or steamed vegetables. Modern lovers of spicy every year create more and more sophisticated recipes: with beets, pears or green tomatoes, without even realizing that in this way they go further and further from the essence, turning spicy seasoning into an ordinary sauce, albeit very tasty.

In fact, adjika has nothing to do with tomatoes, nor with apples and carrots. original version does not contain tomatoes and garlic, but only hot peppers, a special set of spices and walnuts. Heat treatment is not used at the time of preparation. At the same time, adjika is cooked in rubber gloves - it has such a burning and spicy taste.

Which national cuisine does this sauce belong to?

Adjika comes from Abkhazia, a mountainous country near the Black Sea, although the Georgians constantly dispute this fact, claiming that the palm in the creation of this hot seasoning belongs to them. The word "adjika" is a slightly modified "a-tsika", which means "salt" in translation. Yes, yes, ordinary salt, which is used for food in every home.

In ancient times, salt was a rather expensive product, and enterprising Abkhaz livestock breeders gave it to sheep to stimulate their appetite, which means more weight gain: meat and fat. At the same time, so that the poor mountain shepherds hired to look after the herd would not steal expensive seasoning, salt was thickly mixed with pepper.

It is interesting that this fact did not bother the mountainous Abkhazians at all, they additionally mixed bitter salt with various aromatic herbs and spices and sprinkled food. This is how adjika appeared - a spicy food seasoning that perfectly stimulates appetite and digestion.

Types of boiled adjika

Over time, the recipe for preparing this seasoning spread to other countries, but for the Slavs, who were not used to such spicy food, it was too hot, so adjika gradually changed its composition almost beyond recognition, and the main distinguishing factor appeared: the presence of tomatoes and heat treatment. Now there are a lot of recipes for boiled adjika for the winter for a wide variety of tastes. it

• plain from tomatoes and garlic;
• spicy chili pepper;
• from tomatoes bell pepper;
• with the addition of carrots, onions and herbs of various herbs;
• with sour apples;
• with the addition of plums, boiled adjika pears become more like tkemali - another spicy sauce from mountainous countries;
• from zucchini, carrots and hot peppers - in appearance, such adjika already bears little resemblance to its progenitor, but rather resembles very spicy squash caviar.

Classic recipe in a modern way

By myself available prescription boiled adjika for the winter is prepared from two kilograms of tomatoes, ground in a meat grinder with one and a half kilograms of sweet red pepper, chopped in the same way.

While the mass of vegetables is boiling, a spicy dressing is being prepared: 2-4 cloves of garlic and half a pod of bitter chili pepper are crushed, mixed with 5 tbsp. spoons of sugar and 4 tbsp. spoons of salt.

The resulting mass is added to the boiled adjika and boiled for about twenty minutes. At the end of cooking, pour in 100 grams of vinegar, let it boil and pour into jars.

With apples and onions

Boiled adjika from tomatoes with garlic is considered one of the most popular among the Russian-speaking population, and this version with apples is especially praised by connoisseurs of refined taste, which gains strength due to the combination of sour fruit and bitter-spicy garlic. For cooking you will need:

• 500 grams of onions and carrots. Peel onions and carrots. Pass the vegetables through a meat grinder or chop with a blender, arrange in separate bowls.
• 3 kg of fleshy tomatoes.
• 600 grams of sweet peppers and apples - remove the seeds and grind too.
• 1/2 cup of sunflower oil, sugar and vinegar 9%. In this case, it is recommended to use refined oil so that there is no foreign taste.
• 200 grams of peeled garlic.
• Salt is usually added to your taste: about one and a half - two tablespoons. l.
• 2 large pods of hot pepper. It is better to use red - it is more bitter and fragrant. Clean thoroughly and remove seeds.
• Dill and parsley greens optional.

Tomatoes, chopped with a meat grinder and placed in a wide saucepan, put on fire. When they boil for ten minutes, add carrots to them, after another ten minutes - apples, sweet peppers and onions. Stir and cook for about an hour, stirring occasionally.

Grind hot pepper, garlic and fresh herbs in a meat grinder. Add sugar and salt to them, pour the resulting mass with garlic into boiled adjika. There - vegetable oil and vinegar, boil for about thirty more minutes, not forgetting to stir occasionally.

Turn off the stove and put the adjika boiled for the winter in sterilized jars, choosing not too large: half a liter and 250 grams are ideal. Roll up firmly tin lids and put on the table upside down, wrap a warm blanket on top. When the sauce has completely cooled, you can put it away for winter storage.

Adjika with basil and pears: a spicy gourmet taste

Housewives note an unusual sweet and sour taste for adjika, which develops into a burning pungency, seasoned with basil spice.

To prepare boiled adjika with basil, you will need:

• Half a kilogram of onions and pears, the variety is not important, as long as the fruits are not spoiled, you can not remove the peel - it will add astringency to the sauce.
• One and a half kilograms of ripe tomatoes. If the skin is hard, you can scald the fruit with boiling water and remove it.
• One kilogram of sweet bell pepper. Remove seeds carefully.
• 130 - 150 grams of sugar.
• 100 grams of peeled garlic.
• 75 ml vegetable refined oil.
• 1 hot pepper, if you want a very spicy mass - take a larger size.
• 50 ml vinegar 9%.
• 1/2 st. spoons of salt.
• A small bunch of basil (not suitable with purple leaves).

Grind the peeled vegetables with a blender into separate containers. Pour the mass of tomatoes, sweet peppers, onions and pears into a large saucepan or bowl for cooking, mix and put on fire. When the mass boils for five to ten minutes, add oil and spices, cook for about forty minutes, sometimes stirring with a slotted spoon.

Grind hot pepper and garlic in a blender, finely chop the basil with a knife and put all this mass in adjika, let it boil for another ten minutes. At the very end of the process, pour in the vinegar, mix and can be laid out in jars, which must be sterilized before that. Roll up with tin lids, turn upside down, wrap with something warm until completely cooled.

Ukrainian spicy sauce

A simple recipe for boiled adjika from tomatoes for the winter can be prepared from simple ingredients:

Half a kilogram of carrots, sweet peppers (preferably red), very sour apples;

Two or three kilograms of the most ripe, but not rotten tomatoes;

One hundred grams of granulated sugar;

1 glass of sunflower oil, preferably refined;

1 st. a spoonful of salt and red hot pepper, finely chopped with a knife.

Pour boiling water over the tomatoes for a few minutes and remove the skin from them, chop with a blender or meat grinder along with all the vegetables. Stir in a wide saucepan with vegetable oil and cook, stirring occasionally, until the desired consistency. Half an hour after boiling, add spices and pepper, which can be replaced with dry ground if there is no fresh one.

When the boiled adjika is brought to the required density, place it still hot in sterilized jars and roll up with a canning machine. Wrap up at night with a blanket folded in half, and in the morning you can send the workpiece to the pantry or cellar. This recipe for boiled adjika from tomatoes is praised for the fact that it does not include vinegar, which is not very loved by some people for its specific smell and excess acid.

Secret from the masters

It is better to add salt during the cooking process before bitter ingredients are added: garlic and pepper, otherwise the taste of salt will be distorted by sharpness and you can make a mistake, because the proportions of spices are always given “by eye”: for some it will seem too salty, and some, on the contrary, tasteless.

Spices (coriander, suneli hops, black pepper) are usually not indicated in the recipe, because again, everyone has a different taste and attitude to herbs Also, some like it and some don't. Therefore, by trial and experiment, over time, our “basic” set of spices will be developed, which will be used in the preparation of boiled adjika.

What do they eat adjika with?

Considering that people have different taste characteristics and sensitivity thresholds, everyone chooses their own option for cooking and eating: some like to just spread boiled adjika from tomatoes and garlic on bread and eat, others flavor cooked vegetables or potatoes with it, someone loves it with pasta or meat, there are people who fill it with soups, gravies.

Adjika is Georgian as well Abkhazian dish, and, it's no secret that they are loved. Every dish national cuisine appears in its own country only thanks to those products for which the land that nurtured them is famous.

That is why, the basis of the dishes of the southern countries are hot, hot peppers, and our Russian adjika is tomatoes.

Recipes for cooking adjika

In past centuries, the adjika recipe was the same, it included three components: pepper, salt and fenugreek, and at first only salt and pepper. Currently, a huge number of recipes have appeared, each of them has the right to cook life.

Attention! If you decide to cook real adjika and did not find such a plant as fenugreek, it can be replaced with the Khmeli-Suneli seasoning or the Suneli set. And tomatoes for adjika should always be chosen very hard, not juicy.

Adjika Abkhazian

Spicy, classic (recipe for the winter with tomatoes) adzhichka, prepared both for the future for the whole year, and for a quick serving on the festive table.

Ingredients of the meal:

• hot pepper pods (11 pcs.);
• garlic / head (1 pc.);
• blue fenugreek (two tablespoons);
• tomatoes (2.1 kg.);
• table salt / 110 g.

Cooking:

Pepper pods get rid of everything superfluous, grind as finely as possible.

Dip the tomatoes in boiling water, remove the skin, twist together with the cloves of fresh, peeled garlic. Mix with pepper, salt. Put on a hot stove for exactly three minutes. At the same time, try not to leave the pan in order to be able to stir the mass without interruption.

Adjika spicy, a simple and quick recipe you will lick your fingers

Such adjika is prepared not very difficult and fast, you can do it even without technical devices.

Ingredients of the meal:

• capsicum, bitter (0.8 kg);
• garlic (3-4 cloves);
• a mixture of "hops" (55 gr.);
• nuts, walnuts (5 pcs.);
• tomatoes (2 kg.);
• table salt / 110 g.

Cooking:

Scald, remove the skin, soften well with a fork, drain the juice.

Remove everything superfluous from the peppers, finely grind, put in a container where the tomatoes already lie. Do the same with garlic cloves. Salt and season the dish, stir everything. Crush the nuts, stir, drain the juice. The dish can be decorated with herbs and served at the table.

Attention - it will be interesting! In the old days, housewives did this with two stones. One was used as a board, the other as a pusher / pestle.

Adjika with horseradish and garlic from tomatoes for the winter without cooking

Adjika with horseradish was invented in the Caucasus. It resembles the Siberian "horseradish", but is more aromatic due to the addition of spices and pepper. It's very tasty and healthy dish, after all, horseradish has long been widely used not only in cooking, but also in folk medicine.

Ingredients of the meal:

• tomatoes (4.2 kg.);
• pepper / gogoshary (2.3 kg.);
• pepper / hot (7-10 pcs.)
• garlic / heads (5 pcs.);
• horseradish (12 pieces);
• sugar (1/2 cup);
• salt (130 gr.);
• parsley (bunch).
• blue fenugreek (45 gr.).

Cooking:

Tomatoes prepare: rinse, get rid of excess, twist. You can do this both manually, using a meat grinder, and using a mixer.

Remove seeds from both types of peppers, rinse and also twist. Add to the tomatoes, mix, drain the resulting juice.

Peel horseradish and garlic. Grind as finely as possible, add to the future adjika.

Pour seasoning, salt and sweeten. Mix everything well. Let it brew, then drain the juice.

Put in jars that should be pasteurized in advance, then pasteurized again in a way convenient for you.

AT winter period parsley is added to adjika with horseradish and garlic, but already when serving. Rolling up with parsley is not worth it, adjika can turn sour.

Delicious adjika from tomato and pepper

By palatability, such a dish will not yield to natural Georgian, and bell pepper will make it thicker and more fragrant. Tomatoes are best to choose fleshy, but not overripe, otherwise a lot of juice will appear.

Ingredients of the meal:

• hot pepper (6 pcs.);
• tomatoes (2 kg);
• pepper, gogoshary (0.8 kg);
• garlic (2 heads);
• hops-suneli (2 tbsp / l);
• vinegar, fruit (25 ml);
• sugar (245 gr.);
• salt (100g).

Cooking:

Peel hot pepper, finely grind together with garlic cloves prepared in advance.

Rinse the tomatoes, get rid of excess, cut, scroll until smooth.

Gogoshary, rinse, remove seeds. Also twist or cut into small slices.

Place all cooked products in one container, mix thoroughly, drain the juice. After that, season, salt, add vinegar and sugar.

Simmer over low heat for half an hour, stirring all the time. Then bring to a boil, again, stirring continuously, as shown in the video. Remove the cooked spicy dish from the stove, cool, serve. You can also prepare such an adjika for the winter period to delight your household with delicious and fragrant food all year round.

The video shows in detail each step of cooking delicious adjika from tomatoes and peppers. Video in recipes is very convenient to use, at any time you can either pause the frame or scroll it several times.

Classic adjika recipe from tomato and garlic

The name "Russian Adjika" would be most suitable for this recipe. Since it was invented in our country.

Ingredients of the meal:

• tomatoes, hard (2.3 kg.);
• hot, bitter pepper (12 pcs.);
• garlic (4 heads);
• salt (110 gr.);
• a set of suneli spices (70 gr.);
• vinegar (50 ml).

Cooking:

Rinse the tomatoes, remove the stalk. For cooking, you can use both a meat grinder (large) and a mixer, while not forgetting to drain the juice that has appeared.

Prepare burning pods: remove seeds, stalk. Grind, lay out to other grated products.

The same must be done with garlic heads: grind, put in the future adjika.

Pour in the vinegar carefully.

Mix all the ingredients well, leave to infuse for a couple of hours. Then load into prepared clean jars.

Such adjika can also be served boiled, immediately to the table, but at the same time, not all components should be cooked. Garlic and pepper pods are added last before boiling. And, of course, don't forget the oil.

Attention! When working with hot peppers, gloves must be worn. It will irritate the skin, and getting it into the eyes is very dangerous to health.

Adjika from tomato and pepper with garlic boiled for the winter

Tasty, juicy and healthy adjika in winter will not only enrich your table with vitamins, but also remind you of a hot summer.

Ingredients of the meal:

• tomatoes (2.7 kg.);
• carrot (5 pcs.);
• garlic (2 heads);
• gogoshary pepper (1.2 kg.);
• hot pepper pods (10 pcs.);
• unrefined / vegetable oil (265 ml);
• ordinary vinegar (30 ml);
• sugar (235 gr.);
• salt (125 gr.);
• hops-suneli seasoning (45 gr.).

Cooking:

Scald the tomatoes and remove the skin, cut for twisting. Twist, drain excess juice.

Clean the gogoshary from the internal contents and the stalk, cut. Scald, remove the skin and also twist.

Peel, wash and chop the carrots with a meat grinder.

Add grated garlic cloves, vinegar, sugar and salt. Mix thoroughly. Put on a slow fire, bring to a state of active boiling, trying to always be near and mix. Put on a slow fire. Wait until the adjika stops boiling. After that, cook for exactly an hour with the lid closed.

Clear hot pepper, grind it and add it to adjika. Leave on the stove without fire for a couple of hours. Place cooled adjika in pasteurized jars.

Attention! For the preparation of adjika, it is best to use enameled, clay or cast iron dishes.

Boiled adjika with apples

Apples in adjika give a pleasant aroma and sour taste. After serving such an appetizer to the table, guests will forget about other dishes. In addition, at the expense of apples, she will also receive an additional vitamin complex, which is so lacking throughout the year.

Ingredients of the meal:

• tomatoes (3.2 kg.);
• gogoshary pepper (1.3 kg.);
• carrots (5 pcs.);
• hot pepper (11 pcs.);
• apples, green variety (1.3 kg.);
• garlic (2 heads);
• onions (8 heads);
• unrefined oil (400 ml);
• vinegar (50 ml);
• granulated sugar (255);
• salt (155 gr.);
• blue fenugreek (45 gr.).

Cooking:

Immerse the tomatoes in boiling water for five seconds, remove the skin, cut off the stem. Cut into small and neat slices. Drain the juice.

Peel the carrots, grind, add to the tomatoes.

Sweet and bitter pepper to get rid of the stalk and seeds. Twist on medium mode, add to the rest of the vegetables. Stir, drain the juice.

Finely chop the onion. Pour the oil into a saucepan, heat it up, add the onion and sauté it.

Drain the juice from the vegetables, put everything in a saucepan. Add grated garlic, salt, seasoning, vinegar, sugar. Mix everything. Put on a slow fire.

Remove the peel from apples, cut into cubes, add to adjika. Bring to a boil, stirring constantly and turn off the heat. Cool, transfer to a prepared container and roll up. After that, put it in a dark place, carefully wrapping it up for the night.

Real Georgian adjika

If you like spicy dishes, then the recipe is real Georgian adjika just for you. The recipe is not only easy to prepare and unforgettable in taste, but also healthy. A large number of vitamin "C" will help the body cope with any viruses throughout the year.

Ingredients of the meal:

• hot pepper / burgundy (2.5 kg);
• plum, slightly green (8 pcs.);
• garlic (5 heads);
• hops-suneli (65 gr.);
• cilantro greens (210 gr.);
• walnuts, peeled (130 gr.);
• salt (140 gr.).

Cooking:

Remove the stalk and seeds from the hot pepper. Grind it as finely as possible so that the mass is homogeneous.

Immerse the plum in boiling water, remove the top layer, remove the stone, also scroll and add to the pepper.

Finely grind the garlic, add to adjika.

Crush walnuts in a mortar, add to adjika.

Season, salt, add sugar and cilantro. Mix everything well. Let stand for three hours, then transfer to prepared jars.

The recipe will help you step by step to understand all the intricacies of cooking Georgian adjika. In the video you will see what a rich color a real Georgian adjika has.

Homemade adjika with tomatoes and garlic, without bell pepper

Homemade adjika without bell pepper is an excellent snack for anyone. festive table but can be very sharp. But the benefits from it in the winter will be much greater than from the packaging of antiviral drugs.

Ingredients of the meal:

• fleshy tomatoes (3.3 kg.);
• hot pepper (10 pieces);
• garlic (5 heads);
• coriander (50 gr.);
• paprika (70 gr.);
• hops-suneli (70 gr.);
• vinegar (70 ml.);
• salt (110 gr.).

Cooking:

Rinse the tomatoes, remove the existing stalk, cut into small cubes, drain the juice.

Remove seeds from peppers, twist, add to tomatoes.

Peel the garlic and grind, add to the future adjika.

Season the resulting mass, salt, add vinegar. Put on a slow fire for 20 minutes, while stirring the workpiece continuously, but not bringing to a boil. Cool, transfer to jars, pre-pasteurized.

Raw adjika for the winter from tomato and garlic without cooking

Adjika without cooking is, of course, a big plus for those who want to get vitamins all year round. But so that this plus does not turn into a minus, you should carefully prepare vegetables and dishes: rinse them, scald with boiling water both outside and inside.

Ingredients of the meal:

• Tomatoes (3.1 kg);
• sweet bell pepper / gogoshary (1.1 kg);
• hot pepper (10 pods);
• cilantro / basil / parsley (all 70 gr.);
• garlic (3 heads);
• vinegar / grape (200 ml);
• salt / coarse grinding (130 gr.).

Cooking:

Rinse the tomatoes, cut out the existing stalk. Cut into small cubes, then crush with a crush.

Peppers, both hot and sweet, clear of seeds, get rid of the stalk.

Grind finely in a meat grinder, lay out to the tomatoes.

Season with the above spices, squeeze out the garlic, stir everything with clean hands, pour in the vinegar, stir with a spoon, salt, mix again and drain the juice.

Roll into a pasteurized container or fall to the table.

Attention! Salt is added last, as it helps to give excess and unnecessary juice to vegetables.

Summary

Adjika is a very healthy dish that will provide the body with vitamins all year round. But, despite this, do not forget that the dish is very spicy. It is advisable to limit its use at one meal. And for people with gastrointestinal problems, such a spicy dish is generally contraindicated.

cook delicious adjika at home to pamper your family all winter long with fresh, fragrant seasoning from ripe vegetables filled with the summer sun.

- This is the national seasoning of the Abkhazian cuisine. It is very ancient and famous, one of the best dishes, which was presented to us by the culinary traditions of the Caucasus. According to the classic recipe, adjika was prepared from dried hot peppers grated with salt, garlic and coriander seeds. And for Georgian cuisine typical use of cilantro.

Nowadays classic composition adjika has undergone many changes. What is not added to it: tomatoes, eggplant, carrots, zucchini, apples, walnuts. In some adjika recipes, you can find pumpkin, beets, mushrooms, plums, gooseberries, berries chokeberry. Each hostess adds something of her own. One thing is invariable in adjika - its spicy taste.

Home adjika is tasty addition to poultry, meat, fish and vegetables. Spicy, fragrant, this seasoning can give each dish a piquant spiciness. Many housewives make preparations from adjika for the winter. Some recipes involve boiling and sterilization, others ready seasoning not subjected to heat treatment.

If you have never cooked adjika at home, learn the recipes for this amazing seasoning with us. Their extraordinary variety will allow you to find something special for your culinary diary. BUT helpful tips, how to cook delicious adjika for the winter, will help you immerse yourself in an exciting culinary journey, which will result in treasured jars with wonderful seasoning.

10 adjika recipes for the winter

Recipe 1. Adjika Abkhaz classic

Ingredients for 3 half-liter jars: 2 kg of hot pepper, 1.5 cups of finely ground salt, a glass of seasonings (coriander, suneli hops and dried dill), 1 kg of garlic and fresh herbs as desired (parsley, cilantro, dill).

1. To protect your hands from the "explosive" mixture of pepper and garlic, be sure to wear rubber gloves. It is advisable to dry the hot pepper for several days, but you can do without it.
2. Clean the garlic from the husk. Cut the stems off the peppers and remove the seeds. Pass all prepared ingredients, including spices, through a meat grinder several times, mix thoroughly, add salt and mix again.
3. Abkhazian adjika is piping hot, so it can only be used by people with impeccable health. To soften the taste, you can replace part of the hot pepper with paprika or sweet bell pepper, for example, take 1.5 kg of paprika and 0.5 kg of hot pepper.

Recipe 2. Adjika spicy - simple and quick recipe

Ingredients for 2 half-liter jars: 0.5 kg of sweet bell pepper, 0.5 kg of carrots, 0.5 kg of garlic, 0.5 kg of ripe apples, 2.5 kg of red ripe tomatoes, 0.7 cups of 6% or 9% vinegar, 250 g sunflower oil, 4-5 pods of hot hot peppers, 2 tablespoons of salt, 200 sugar.

1. Rinse apples, tomatoes, carrots and bell peppers well, pass through a meat grinder, mix well and cook in a large saucepan for 2 hours.
2. Scroll the hot pepper in a meat grinder and add to the boiling fruit and vegetable mass. Send sugar there and sunflower oil. Cook adjika for another 40 minutes.
3. At the very end, add salt, vinegar and garlic. Mix adjika well, pour into sterilized jars and roll up.

Recipe 3. Adjika with zucchini

Ingredients for 3 half-liter jars: 3 kg of zucchini, 0.5 kg of sweet bell pepper, 0.5 kg juicy carrots, 1.5 kg of ripe tomatoes, 1 cup of garlic, 0.5 cups of sugar, 2.5 tablespoons of salt, 2.5 tablespoons of hot red pepper, 1 cup of vegetable oil.

1. Wash all vegetables. Peel the carrots, free the bell pepper from the stalk and seeds.
2. On the tomatoes, make cross-shaped cuts with a knife, pour over the fruits with boiling water and immediately dip in cold water - this way the skin will be removed very easily and quickly.
3. Grind all vegetables, except for garlic, in a meat grinder. To vegetable puree add salt, granulated sugar, vegetable oil and cook for 40 minutes.
4. Cool the mass slightly, mix with ground hot pepper and garlic passed through a press.
5. Boil adjika for another 10 minutes, arrange in sterilized jars and roll up with lids. Adjika with zucchini is amazingly tasty and tender.

Recipe 4. Georgian green adjika with nuts without cooking

Ingredients for 2 half-liter jars: 900 g celery, 300 g parsley, 600 g cilantro, 300 g green bell pepper and 300 g hot capsicum, 6 heads of garlic, 120 g of salt, 1 bunch of mint, 1 cup walnuts ground black pepper to taste.

1. Sort the greens, soak for 10-15 minutes in cold water and rinse thoroughly. To remove excess moisture, spread the greens on a dry cotton towel.
2. Peel the garlic and wash. Rinse the pods of hot and sweet pepper, cut off the stalks and shake out the seeds. Be sure to wear gloves to protect your hands from burns.
3. Grind all cooked ingredients (greens, peppers, garlic, nuts) using a blender or food processor.
4. Add black pepper and salt to the resulting mass, mix well, arrange in clean jars and store in the refrigerator.

Recipe 5. Adjika with horseradish without cooking

Ingredients for 3 half-liter jars: 300 g of horseradish root, 300 g of garlic, 300 g of hot hot pepper, 2 kg of red juicy tomatoes (not damaged or crushed), 1 kg of sweet fleshy bell pepper, 1 cup salt, 1 cup 9 % vinegar.

1. Rinse all vegetables thoroughly in water. Remove the peel from the tomatoes. Peeled sweet and hot peppers, along with tomatoes, horseradish and garlic, pass through a meat grinder.
2. Salt the resulting mass, season with vinegar and mix well. Adjust the amount of seasoning according to your own taste. You can add less vinegar and salt.
3. Ready raw adjika Arrange in dry sterilized jars, close with plastic lids and store in the refrigerator.

Recipe 6. Adjika from tomatoes and garlic for the winter

Ingredients for 4 half-liter jars: 3 kg of tomato, 1.5 kg of bell pepper, 7 tablespoons of sugar, 7-8 cloves of garlic, 5 tablespoons of salt, 150 ml of vinegar, half a hot capsicum - optional.

1. Wash all vegetables thoroughly. Peel the tomatoes, cut into slices and scroll in a meat grinder. Pour into a large pot and place over medium heat.
2. Cut the stems off the bell peppers and shake out the seeds. Grind in the same way as the tomatoes.
3. Hot pepper can be scrolled in a meat grinder as a whole, with seeds and a core - adjika will turn out sharper and more fragrant. And to prepare a seasoning with a delicate taste, it is better not to add hot pepper.
4. Place the minced garlic in a bowl with hot peppers.
5. When some of the liquid has evaporated from the tomatoes, add bell peppers to them and continue to evaporate the water, be sure to stir the vegetables.
6. After 20 minutes, send hot peppers and garlic to the cauldron. Salt, sugar and vinegar are best added in portions, each time taking a sample, at the very end of cooking.

Recipe 7. Adjika from green tomatoes

Ingredients for 3 half-liter jars: 1 kg of carrots, 1 kg of sweet bell pepper, 2.5 kg of green tomatoes, 1 kg of sour apples, 1 cup of sunflower oil, 200-300 g of garlic, 1 cup of sugar, 50 g of salt, 80 ml of 9% vinegar.

1. Wash vegetables and apples, peel and chop finely. Carrots can be grated.
2. Add sugar, salt and sunflower oil. Simmer for an hour.
3. Shortly before the end of cooking, send vinegar and garlic passed through a press into the pan.
4. Distribute the finished adjika into clean jars or bottles, roll up the lids and store in a cool place.

Recipe 8. Adjika with chili pepper

Ingredients for 5-6 half-liter jars: 2-3 chili peppers (fresh or dry), 2 kg of ripe juicy tomatoes, 1 kg of bell peppers, green sweet and sour apples, onions and carrots, 100 g of garlic, a glass of sugar , half a glass of salt, 0.5 l of odorless vegetable oil.

1. Scroll all vegetables, except tomatoes and chili peppers, in a meat grinder. You can also use a blender, the only condition is that you should not turn the vegetables into puree.
2. Scroll the peeled tomatoes through a meat grinder, put the resulting puree in enamel pan, put on fire, and when the tomato mass boils, add chopped vegetables.
3. Next, pour in the vegetable oil, add salt, sugar and cook the vegetables for about an hour. 5 minutes before readiness, add the garlic passed through the press.
4. Pour hot adjika into clean jars, twist and leave under a warm blanket for at least 12 hours.

Recipe 9. Adjika with apples and tomatoes for the winter

Ingredients for 7-8 half-liter jars: 5 kg of tomatoes, 1 kg of carrots, 1 kg of apples, 1 kg of sweet pepper, 0.5 kg of granulated sugar, 150 g of bitter pepper, 0.5 l of vegetable oil, 300 g of garlic, salt and vinegar to taste.

1. Wash all vegetables. Bell pepper cut in half, remove the seeds and rinse well again. Peel the carrots. Remove cores from apples.
2. Cut all vegetables into small pieces. Divide the hot pepper into two parts (it is advisable to do this with gloves).
3. Grind all prepared vegetables, except garlic, in a meat grinder. Rub the garlic with salt in a mortar.
4. Mix vegetable puree (do not add garlic) thoroughly in a bowl, add granulated sugar and a little salt. Stir again, pour into a cauldron with a thick bottom, put on fire, and when the tomato mass boils, add vegetable oil.
5. Cook adjika for an hour, stirring occasionally with a wooden spatula.
6. Now you can season the future workpiece with garlic, vinegar, salt and then boil for another 1 hour. Be sure to check the adjika for taste: if necessary, add more vinegar and salt.
7. Pack the finished seasoning in warm, clean, dry jars and seal with lids.

Recipe 10. Adjika with beets

Ingredients for 12-13 half-liter jars: 5 kg of ripe tomatoes, 4 kg of beets, 1 kg of carrots and bell peppers, 200 g of garlic, 4 pods of hot pepper, 200 ml of vegetable oil, 150 g of salt and sugar, 150 ml 6% table vinegar.

1. Rinse all vegetables thoroughly, peel and pass through a meat grinder. You can also use a food processor or blender. The main thing is not to turn the vegetables into puree.
2. Put the vegetable mass in a large cauldron and cook for an hour and a half, not forgetting to constantly stir the adjika.
3. Then add salt, sugar and vegetable oil. 30 minutes before the end of cooking, pour in the vinegar.
4. Place hot adjika in dry sterilized jars, roll up, wrap in a warm blanket for at least 10 hours.

1. If you clean hot pepper from seeds, adjika will turn out to be less spicy. Both fresh and dried fruits can be used. And to soften the taste, replace part of the hot pepper with paprika, carrots or sweet peppers.

2. Classic recipe adjika involves the use of only coarse salt, without iodine and other additives.

3. Herbs, spices and garlic for adjika are best ground in a mortar. Dill, marjoram, bay leaf, savory, basil, zira, coriander, Imereti saffron and utskho-suneli (blue fenugreek) go well with spicy seasoning.

4. To give adjika a brighter and richer flavor, spices and spices should be lightly calcined in a dry frying pan without oil. Garlic is better to choose burning, with a purple tint.

5. Vegetables are usually passed through a meat grinder, chopped in a food processor, or finely chopped with a knife. But if you use a blender, be careful not to puree the vegetables.

6. Tomatoes need to be taken ripe, fleshy. Watery varieties are not suitable for adjika - the seasoning will turn out to be watery, although this will not affect the taste. But overripe or damaged tomatoes can ruin the workpiece.

7. To keep adjika for a long time, roll up the jars with metal lids. Blanks with nylon lids can only be stored in the refrigerator.

Spicy seasoning, the appearance of which we owe to the Abkhaz shepherds, has become a favorite in many families. When a jar of homemade adjika- bright, spicy, fragrant, there is no doubt that this wonderful appetizer will give any dish an appetizing look and a unique taste.

Each housewife has her favorite recipes for making adjika for the winter. Experiment, add different spices, and you will find your own special, unique composition of this spicy sauce. Yummy home cooking!

You surely know various recipes adjika - from soft delicate taste to a sharp vigorous, grasping the tongue. Each recipe has many of its admirers, but most still love adjika just for its spicy spicy taste. This adjika is insanely good with meat and fish dishes, it also harmonizes with vegetables, rice and pasta.

In general, if you want familiar dish sparkled with new colors, add fragrant adjika to it home cooking. Even the taste of borscht and soup will be noticeably enriched thanks to this seasoning. Do not forget that adjika has a number of useful properties: stimulates appetite, improves digestion, kills viruses and enhances the protective properties of the body. This article will tell you how to make spicy adjika at home in such a way as to delight everyone around you. Believe me, the proposed recipes will tell everyone about your culinary talents and cause a lot of positive emotions. In addition, we will tell you a few secrets and subtleties:

1. The basis of a real spicy adjika is always 3 components: fresh hot pepper, coarse salt and garlic, preferably hot with a purple tint.
2. The taste and aroma of adjika depends on additional ingredients and spices. This spicy seasoning goes well with marjoram, bay leaf, thyme, cumin, saffron, basil and dill.
3. Grind all the components of adjika to a paste-like state. For this purpose, a blender, meat grinder and mortar are suitable.
4. To get more rich taste and flavor spices need to be fried in a frying pan. As a result, they will essential oils and make the taste of your adjika just extraordinary.

Spicy adjika with garlic

Required products:

• hot pepper - 10 pcs.
• garlic - 1 head
• zira - 1 tbsp. a spoon
• salt - 2 tbsp. spoons
• dill seeds - 10 g
• coriander seeds - 2 tbsp. spoons

In a blender, grind the peeled garlic and pepper without seeds and tails. In a dry frying pan, fry the coriander and cumin, making sure that they do not burn. When a rich aroma appears, immediately remove the spices from the pan and crush in a mortar along with dill seeds. We combine the resulting mixture with a spicy pepper-garlic mass, add salt and season your favorite dishes with adjika. Please note that during the first two days the taste of adjika will be very sharp, but then it will become softer. Store in the refrigerator in a clean glass container.

Spicy green adjika

This spicy and fragrant adjika will ideally complement the taste of first courses, it goes especially well with kharcho and borscht.

Ingredients:

• spicy Green pepper– 800 g
• salt - 2 table. spoons
• dill - 1 bunch
• purple basil - 30 g
• cilantro - 50 g
• garlic - 12 cloves
• whole coriander seeds - 20 g

We pass dill, basil, pepper, garlic and cilantro through a meat grinder. Pound coriander in a mortar or grind in a blender, add salt to the mixture, mix thoroughly. We spread adjika in prepared jars, which should henceforth be stored only in the refrigerator.

Spicy adjika with tomato paste

This adjika recipe will perfectly complement the taste of boiled pork, pasta and potatoes.

Components:

Pass through a meat grinder or combine sweet and hot peppers, then do the same with garlic and chopped herbs. Mix everything until smooth tomato paste. Coriander, marjoram and paprika are heated in a pan, then crushed and added to adjika along with salt, stored in the refrigerator for several days.

Spicy raw adjika

This adjika is suitable for any dish, you can even just spread it with a thin layer on bread or pita bread. The main thing is to take a ripe and fleshy pepper, on which the taste of the seasoning depends entirely.

Components:

• hot pepper - 1 kg
• salt - 2 table. spoons
• sweet pepper - 700 g
• garlic - 300 g
• dried basil - 5 g
• bay leaf - 0.5 tsp

We grind all the components of adjika in a meat grinder, add salt, basil and ground bay leaf, put it in jars that can be stored in the refrigerator for 5-7 days.