How to make adjika from hot pepper: step by step recipes with photos. Raw adjika from pepper, garlic and hot pepper

• red Bell pepper- 550 g,
• hot pepper - 1-1.5 pcs.,
• garlic - 80-100 g,
• Apple vinegar- 25 ml,
• table salt - ½ tbsp.,
• sugar - 2.5 tbsp.

We choose beautiful fleshy sweet peppers on the market, wash them in cool water, and dry them. We cut each pepper lengthwise into two equal halves, remove the growth site of the stalk and seeds. If there are large white partitions, cut them off with a sharp knife.


We cut the prepared peppers into absolutely arbitrary pieces.


We take right amount garlic, peel, wash and dry all the cloves.


We put the sweet pepper and garlic in the blender bowl (nozzle "metal knife"). If you don't have a blender, you can use a meat grinder. Now let's talk a little about hot peppers. Firstly, we clean it exclusively with gloves so that our hands do not suffer. Secondly, the quantity is adjustable, in our version we take one medium-sized pod, as a result we get a moderately spicy adjika, for a softer result, half a pod is enough, but lovers burning dishes can add 1.5 pods of pepper.


Turn on the blender at full power, chop the peppers and garlic for one minute. The resulting fine-grained mass is transferred to a deep bowl.


Add a portion of salt / sugar, pour in apple cider vinegar, mix everything well.


We leave the semi-finished product alone for 30-40 minutes.


Our pepper adjika is not heat-treated, respectively, for a successful and long-term storage it is necessary to properly prepare the jars - wash thoroughly until the glass creaks, sterilize well. So if this milestone completed, let's continue - after half an hour we fill our jars with raw adjika.


Close jars tightly with lids. We allocate a place on the shelf of the refrigerator, put our jars with the workpiece there, store it until winter, or even until spring. If you have done everything exactly as we recommend and advise you, you will be provided with fragrant dishes flavored with fresh pepper.






Enjoy your meal!

There is a lot different recipes and how to prepare this sauce. You can cook it raw, without cooking. And so do most housewives, since it is easier and faster. And you can boil it, then it will be stored longer. After heat treatment, such a sauce can be stored at room temperature, in the apartment.

I have selected for you the most interesting options, in my opinion. And of course, I have tried them all myself. This sauce goes great with meat. Even in my family they like to mix it with vegetable side dishes, instead of ketchup.

I have written about cooking before. But, to be honest, this seemed not enough to me, and today I decided to supplement your piggy bank with a few more options. And I also recommend trying to cook a wonderful one for the winter.

So choose any method you like and make a wonderful sauce for the winter or at the moment.

With this recipe, you will delicious sauce for the winter. Moderately sharp. If desired, the amount of hot pepper can be reduced, but I put just that much. This sauce is perfect for meat and garnish.

Ingredients:

• Tomatoes - 4 kg
• Garlic - 200 gr
• Bulgarian pepper - 2 kg
• Hot pepper - 6 pcs
• Sugar - 200 gr
• Vegetable oil - 200 ml
• Salt - 2 tablespoons
• Vinegar 9% - 200 ml

Cooking:

1. Wash the tomatoes and peel the stalks. Pass through a meat grinder. Pour the resulting mass into a saucepan and put on the stove. Bring to a boil and cook for 20 minutes.

2. While the tomato mass is being cooked, let's take care of the rest of the vegetables. Wash and de-seed all peppers. Pass them through a meat grinder, as well as garlic. When the time is right, add the ground vegetables to the tomato mass.

When you work with hot peppers, be sure to wash your hands thoroughly afterwards. Or wear gloves.

3. Pour in there vegetable oil, add salt and sugar. Wait until it boils and cook for another 20 minutes. At the very end, pour in the vinegar, mix and cook for another 2 minutes. Then turn off the fire.

4. Spread the resulting sauce into sterile jars and screw on the lids. Turn over and wrap in a warm blanket. Leave it like this until cool. Then put away in a place for storing blanks.

Homemade adjika for the winter without cooking

In this recipe, unlike the previous one, our appetizer is very spicy. Therefore, I usually, when serving, dilute it tomato sauce or ketchup.

Ingredients:

• Tomatoes - 3 kg
• Peeled garlic - 1 cup
• Hot hot pepper - 2 pods
• Sugar - 1 cup
• Salt - 2-2.5 tbsp.
• Vinegar 9% - 1 cup

Cooking:

1. Wash all vegetables. Cut the tomatoes in half and remove the stalks. Cut the peppers in half and remove the seeds as well. Remove the skin from the garlic. Pass everything through a meat grinder.

2. Add salt, sugar and vinegar to the resulting mass. Mix everything and leave for 3-4 hours.

3. Then lay everything in sterile jars. Tighten the boiled lids and put in a dark, cool place.

Adjika recipe from tomato and bell pepper with carrots

A very interesting recipe for adjika with the addition of carrots and apples. It tastes like an incredibly delicious sauce. I recommend that you watch this video recipe and try it at least once. You will not regret.

Ingredients:

• Tomatoes - 2.5 kg
• Sweet pepper - 1.5 kg
• Carrots - 1 kg
• Apples - 1 kg
• Garlic - 200 gr
• Hot pepper - 6 pcs
• Sugar - 200 gr
• Salt - 2 tablespoons
• Spices (hops-suneli or coriander) - 1 sachet
• Vinegar 9% - 50 ml
• Vegetable oil - 1 cup

Be sure to try this recipe. My family is just delighted. The sauce is moderately spicy, with sweet and sour taste. Just a meal.

Fresh adjika from tomato with garlic and horseradish

This sauce is made without preservation, so it is not advisable to store it for a long time. But I usually have such a volume somewhere in a week, so I don’t worry that it will go bad.

Ingredients:

• Tomatoes - 3 kg
• Bulgarian pepper - 3 pcs
• Garlic - 2 heads
• Horseradish - 20 grams
• Hot pepper (not big) - 1 pc.
• Salt - to taste

Cooking:

1. Peel the tomatoes from the stalks and cut into pieces. Remove the seeds from the pepper and cut into slices. Peel the garlic. Peel the horseradish root and cut into several pieces.

2. Scroll all the ingredients through a meat grinder with small holes.

3. Pour the sauce into a convenient dish. Add salt, stir and leave for 15 minutes.

4. Then pour into clean jars and store in a cool place, such as a refrigerator. Such an appetizer can be eaten immediately, without waiting for winter.

Spicy adjika from tomato, garlic and hot chili pepper

For lovers of hot, I offer this recipe. It is prepared in a raw way and rather quickly, like all similar options.

Ingredients:

• Tomatoes - 2 kg
• Sweet pepper - 0.5 kg
• Chili pepper - 3-5 pieces
• Garlic - 5 heads
• Horseradish - 250 gr
• Suneli hops - 1 tablespoon
• Sugar - 1.5 cups
• Salt - half a cup
• Vinegar 9% - half a glass

Cooking:

1. Prepare all foods. Cut the tomatoes in half, getting rid of the core. For sweet and bitter peppers, cut the stalks and remove the seeds, cut into slices. Peel all the garlic. Peel the horseradish and cut into medium pieces.

2. Put everything in a blender and scroll until a puree mass. Or use a grinder. Then add salt, sugar, suneli hops and vinegar to the sauce. Mix properly.

3. Leave the sauce for six hours at room temperature. Then transfer to sterilized jars and close with lids.

4. Send for storage in the refrigerator. And remember that raw adjika cannot be stored for too long.

Well, dear friends, I threw you a few more recipes for a wonderful spicy sauce called "adjika".

In fact, it can be cooked not only in the summer, but also all year round. After all, vegetables are now always sold in abundance and prices do not bite. So make your preparations, enjoy them both in winter and in summer.

Enjoy your meal!

Traditional Abkhaz adjika is prepared on the basis of hot pepper, garlic, salt and herbs.

We offer not to be limited only to the classics with such a variety of ingredients for a burning seasoning. Check out our easy proven recipes!

How to cook adjika: 3 rules

Green adjika

Business card 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 cilantro
• 1 st. a spoonful of salt

How to cook green adjika:

Cut the pepper into small pieces without removing the seeds.

Grind the pepper together with garlic in a mortar or pass several times through a meat grinder.

Add salt, mix and leave to infuse for 15-20 minutes.

The incomparable host of the program Lara Katsova shared with us her family recipe hello, turn on the video!

Russian adjika "Spark"

To borscht, salted lard 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 dressings for pickle and cabbage soup.

What do you need:

• 1 kg tomatoes
• 1 kg sweet pepper
• 400 g garlic
• 200 g hot pepper
• 150 g parsley root
• 1 st. a spoonful of salt (to store adjika for more than 1-2 months, double the amount of salt)

How to cook Russian adjika "Spark":

Hot adjika with basil

Sharp! Very sharp! 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 pastas.

What do you need:

• 500 g hot red pepper (you can add a couple of green peppers)
• 400 g garlic
• 2 bunches green basil
• 1 bunch cilantro
• 1 bunch of parsley
• 2 tbsp. spoons of salt

How to cook hot adjika with basil:

Walnut adjika

Adjika is not adjika if it does not contain nuts, as they say in the Caucasus. Delicate pleasant aroma, thick texture and rich spicy taste - that's 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 cilantro or parsley
4 tbsp. spoons of refined sunflower oil
2 tbsp. spoons of vinegar 9%
1 teaspoon salt

How to cook walnut adjika:

Peel the Bulgarian pepper from seeds, wash and dry the herbs.

Cut the stalks off the tomatoes.

Grind tomatoes, peppers, garlic, nuts and herbs in a blender or pass through a meat grinder twice.

Add sunflower oil, vinegar and salt to the finished mass.

Mix and serve immediately!

Gorloder, or Siberian adjika with horseradish

A recipe from Siberia is quite capable of competing with hot sauces from sunny Abkhazia. The basis of the gorloder is a 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:

Grind 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 fiery seasoning, make a lighter version of this sauce with sweet and sour flavor and light peppercorns. Such adjika goes well with baked or boiled meat, poultry, fish, potatoes baked in foil and toasted toasts.

What do you need:

• 1 kg sweet red pepper
• 300 g garlic
• 4-6 red hot peppers
• 50 ml vinegar 9%
• 4 tbsp. spoons of sugar
• 1 st. a spoonful of salt

How to cook adjika from bell pepper:

Remove seeds from sweet peppers.

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 into sterilized jars and put away for storage in a dark, cold place.

Adjika with apples

An improved and adapted adjika recipe for poultry or grilled fish. To give the sauce more delicate taste, you can cook without hot pepper or reduce its amount.

What do you need:

• 1 kg tomatoes
• 500 g red bell pepper
• 500 g sour apples
• 300 g carrots
• 200 g garlic
• 50 g hot pepper
• 200 ml refined sunflower oil
• 1 bunch cilantro
• 1 bunch of parsley
• salt - to taste

How to cook adjika with apples:

Peel and chop all vegetables together with herbs in a blender or meat grinder.

Add salt and sunflower oil.

Bring to a boil and cook 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 teaspoons of vinegar 9%
• 2 tbsp. spoons of salt

How to cook adjika with plums:

Peel the bell peppers from the seeds, plums - from the pits.


Pass sweet peppers, plums, garlic through a meat grinder, hot pepper along with the seeds.

Put the chopped ingredients in a saucepan, add tomato paste, salt and sugar.

Bring to a boil and cook, stirring, 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 it to cool completely.

Baked pumpkin adjika

Baked vegetables give this adjika a surprisingly delicate texture, and pumpkin - an unusual 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 onion
• 1 lemon
• 1 head of garlic
• 1 bunch basil
• 1 bunch cilantro
• 50 ml refined vegetable oil
• 1 hot pepper
• 1 teaspoon salt

How to cook baked pumpkin adjika:

Peel the pumpkin and onion, remove the seeds from the apple and pepper. Cut pumpkin and onion into pieces of any size.


Wrap the pumpkin, onion, apples and peppers in foil, bake at 200°C for 35 minutes. Then peel the apple and pepper from the skin.

3. Grind all baked vegetables in a blender.

Grind garlic, lemon and herbs in a blender into a homogeneous mass.

Combine vegetables with lemon dressing, mix and serve immediately.

Pickled cucumber adjika

Leftover pickles from last year's stocks? cook from them spicy sauce! The beauty of the recipe is that this adjika can be made at any time in haste.

What do you need:

• 500 g pickled cucumbers
• 1 head of garlic
• 3 art. spoons of tomato paste
• 2 tbsp. tablespoons refined sunflower oil
• apple cider vinegar - to taste
• 1 pinch black ground pepper
• 1 pinch red ground pepper

How to cook adjika from pickled cucumbers:

Cucumbers peel and grate on a fine grater or chop in a blender. If there is too much liquid, drain.

Pass the garlic through a press.

Combine cucumbers, garlic, tomato paste, vegetable oil, vinegar and spices.

Mix and leave in the refrigerator for 1-2 hours.

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

Homemade adjika - the most delicious homemade adjika recipe

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

I have been making this recipe over the summer and it always turns out delicious. It is rare when the stocks of this adjika survive until the New Year. I recommend.

We will need:

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

Such adjika is prepared simply.

1. Wash and clean all vegetables. Naturally, we remove the cores from apples, the partitions and seeds from peppers. After that, we chop all the vegetables in turn. Here you can use a meat grinder or blender. The blender turns out quite finely, so I prefer an electric meat grinder.

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

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

I recently received a note about a large number vinegar in this recipe, and I want to say that this is a matter of taste. For such a large amount of vegetables (5.5 kg) to the taste of my family - just right. But if in doubt, use less vinegar.

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

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

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

Raw adjika for the winter from tomato and garlic without cooking

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

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

We will need:

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

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

If you want a spicier dish, use hot peppers along with the seeds. And if you like a delicate taste, then the seeds from the pepper need to be removed.

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

After all, it really can't be easier, can it?

Adjika for the winter - the best recipe without cooking

Another wonderful recipe raw adjika for those who prepare this vitamin appetizer without cooking vegetables. Adjika according to this recipe is spicy and tasty.

We will need:

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

1. Wash, clean and chop all vegetables with a blender.

2. Grind the garlic.

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

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

4. Finally, add sugar, salt and vinegar.

5. Mix everything well and put it in sterilized jars.

You can store such adjika and any other dishes, but then it will be stored much less. with tomatoes and bell pepper I don’t risk storing adjika for more than a month without sterilization - it can ferment.

Recipe for spicy adjika for the winter - you will lick your fingers

Spicy, of course, adjika is obtained, because here we will add hot pepper, and horseradish, and vinegar. But in my family they like spicy, so we also prepare burning adjika. In the end, you can always determine the amount of hot pepper, horseradish and vinegar yourself in order to get a sharpness and acid that is comfortable for your stomach.

We will need:

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

1. Tomatoes, sweet and bitter peppers are cleaned, cut into pieces and chopped with a meat grinder or blender.

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

3. Add finely chopped fresh herbs to this mass to taste. It is desirable to cut greens smaller. We stir everything well so that the vegetables make friends.

4. We lay out in sterilized jars.

Adjika with apples for the winter - the best recipe

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

We will need:

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

1. Tomatoes, bell peppers, hot peppers, onions and apples are passed through a meat grinder.

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

3. We clean the garlic and also grind it with a meat grinder or blender. Add garlic to vegetables.

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

5. After that, cover with a lid and boil for another 1 hour. During this time, excess liquid evaporates, adjika thickens a little.

6. Can be poured into sterilized jars.

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

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

Recipe for delicious eggplant adjika for the winter

Adjika from zucchini will not surprise us anymore. And let's try to cook more from eggplant. It makes an excellent snack.

We will need:

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

1. As in all adjika recipes, we chop the vegetables with a meat grinder or blender. Put everything in a deep bowl and mix well. If you want to get not very spicy adjika, reduce the amount of hot pepper and remove the seeds from it.

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

3. Cook adjika for quite a long time - 1 hour. Cook over low heat, stirring occasionally.

4. We lay out in sterilized jars and twist.

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

good and delicious preparations to you!

Let's bring a touch of Caucasian exoticism to our gray everyday life - we will cook spicy and fragrant adjika! I offer you today best recipes adjika without cooking for the winter. The preparation is very simple, it does not take much time, and what a taste it turns out! Just lick your fingers! Our recipes with photos will tell you how to make adjika easily and quickly, without heat treatment.

I'll say it straight: what we often cook in our latitudes and proudly call "adjika" does not quite correspond to an authentic dish. A real Abkhazian spicy hot seasoning is prepared without tomatoes. But we will consider the best recipes in different versions: both more familiar to us, with tomatoes, and the classic Abkhazian seasoning, and the Georgian variation with walnuts and with cilantro. The main thing is to find the right ingredients, and the recipe for cooking is very simple everywhere.

Raw adjika from tomatoes with garlic

First, I will share with you a recipe for adjika from tomatoes with garlic and pepper without cooking. This is a version of seasoning adapted to our conditions. Tomatoes need to be selected ripe, fleshy, slightly overripe. This preparation preserves the taste and beneficial features fresh vegetables, has a strong antimicrobial effect, protects against colds.

Ingredients:

• 1 kg of tomatoes;
• 300 g of bell pepper;
• 60 g of hot red pepper;
• 60 g garlic (1 medium head);
• 60 g apple cider vinegar;
• 100 g of sugar;
• 2-3 tsp salt.

Cooking:

1. Wash the tomatoes, prepare for chopping. To do this, scald them with boiling water, dip them in cold water for a minute and remove the skin. Cut off the top.
2. Wash sweet pepper, remove seeds and stem, cut lengthwise into wide strips. We clean the garlic, wash it.
3. In hot peppers, cut off only the leg, leave the seeds. Combine tomatoes, sweet and hot peppers, garlic. Grind through a meat grinder or in a blender bowl.
4. Add salt, sugar, pour vinegar to the chopped vegetables. Mix, let it brew for three hours for better dissolution of the salt.
5. We sterilize jars for adjika in advance, pour boiling water over the lids. Let's decompose adjika into banks.

We will store in the refrigerator. like this classic recipe without cooking adjika from tomato and garlic.

Adjika Abkhazian: classic raw recipe

A real classic raw adjika for the winter is prepared without tomatoes. There is different variants, I will tell you the simplest recipe. The seasoning is thick, tastes like fresh and very spicy.

Ingredients:

• 30 pcs. large pods of hot pepper;
• 1.5 pcs. large heads of garlic;
• 2 tbsp. l. salt (not iodized);
• 2 tbsp. l. blue fenugreek;
• 1 st. l. dill seeds;
• 4 tsp coriander;
• 2 tsp zira (cumin).

Tip: I buy spices in the market from Abkhaz merchants. You can buy a ready-made Abkhaz mixture for adjika.

Cooking:

1. Rinse hot peppers, remove stems. This operation is best done with gloves.
2. We clean the garlic, disassemble it into cloves, wash. Mix pepper and garlic, grind them in a blender. Put into a large bowl.
3. Dry the zira and coriander in a pan over low heat, stirring until a strong aroma appears. Then we mix them with dill seeds and fenugreek, grind all the spices in a food processor or coffee grinder. If desired, you can simply crush in a mortar and pestle.
4. We combine the pepper mixture with spices, add salt, stir well. We lay out in jars scalded with boiling water. Close with clean lids.

Store in a cellar or refrigerator.

Delicious "Vigorous" raw adjika with horseradish

Cooking adjika at home from a tomato without cooking has many variations. I will share with you the recipe how to cook hot seasoning with horseradish and parsley.

Ingredients:

• 2 kg red tomatoes;
• 10 pieces. red sweet peppers of medium size;
• 3-4 pcs. hot pepper;
• 100-200 g of horseradish root;
• 160 g of garlic (2 large heads);
• 100 g of sugar;
• 2-3 tsp salt;
• 70 g of table vinegar;
• 1 bunch of dill;
• 1 bunch of parsley.

Cooking:

1. Scald tomatoes and bell peppers with boiling water. After cooling, remove the skin from them.
2. We cut the horseradish into thin circles, hot pepper - into rings. We divide the garlic into cloves. We skip all the vegetables through a meat grinder or grind in a blender.
3. Finely chop the washed parsley and dill, add to the tomato-pepper mixture. Pour sugar, salt, pour in vinegar. Mix well.
4. Pour into a three-liter bottle, close the lid. Adjika with pepper and herbs is ready. We keep it cold.

Note: Seasoning may slightly ferment during long storage. Don't be afraid of it - stir it to release the gas. The workpiece will acquire a pleasant aftertaste of pickled tomatoes.

Adjika from prunes

I love to stock up interesting recipes and now I present one of them. Seasoning is prepared from plums without cooking, with tomato paste and bell pepper. Prunes give the dish a pleasant sour taste.

Ingredients:

• 1 kg of fresh prunes;
• 1 kg of bell pepper;
• 2-3 heads of garlic;
• 500 g of tomato paste;
• 1-1.5 pods of hot pepper;
• 1.5 st. l. salt.

Cooking:

1. Wash the plums, remove the pits from them. Rinse the washed bell pepper, cut it, remove the seeds.
2. Washed hot pepper cut into rings. We clean the garlic, wash it. Mix everything and grind with a blender (or pass through a meat grinder).
3. Pour into a bowl, add salt, add tomato paste, mix thoroughly.
4. We lay out in clean jars, close the lids.
5. Adjika with prunes and bell pepper is ready without cooking. Thanks to plums and tomato paste we cooked it without vinegar.

It is impossible to imagine the best adjika recipes without cooking for the winter without detailed videos. Here is one of them, everything is very easy and clear.

Recipe without cooking with aspirin

If you are still afraid that raw billet for the winter it can explode, you can play it safe and cook adjika with aspirin. The classic proportion is one aspirin tablet per half liter seasoning. In this amount, the medicine will not bring any harm to your body.

Ingredients:

• 4 kg of tomatoes;
• 2 kg of bell pepper;
• 200 g of garlic;
• 3 pcs. hot pepper;
• 200 ml of vinegar 9%;
• 3 aspirin tablets;
• Spices for adjika - to taste.

Cooking:

1. Dry the washed vegetables on a paper towel or napkin. Scald tomatoes and bell peppers with boiling water, then pour over cold water. Carefully remove the skin from them.
2. Cut into pieces and pass through a meat grinder (or blender).
3. Rinse hot peppers, remove seeds. We also wash the garlic, peel the slices. Pass hot pepper and garlic through a meat grinder, mix with tomato-pepper mass. Then pour in the vinegar.
4. Crush aspirin with a crush in a mortar or saucer, add to adjika and mix thoroughly. We cover the workpiece with gauze, let it stand for about a day so that all the ingredients are well dissolved.
5. In the meantime, sterilize jars and lids. Stir the finished adjika again, put it in jars with a ladle, tighten the lids. Can be closed with plastic lids.

We store the workpiece in the basement or refrigerator.

Georgian adjika with chili pepper

This is a popular Georgian seasoning, without cooking, spicy, with pepper and nuts. You will need a lot of chili peppers.

Tip: It is better to cook seasoning with gloves.

Ingredients:

• 1 kg of dry chili peppers in pods;
• 200 g walnuts (preferably raw, not fried);
• 60-70 g of coriander seeds;
• 100 g hops-suneli;
• 1 bunch green cilantro;
• 1 bunch of parsley;
• 300 g of garlic;
• 300 g coarse salt;
• A little cinnamon (to taste).

Cooking:

1. We wash the red chili pepper and soak for 1 hour in cool water. Then we drain the water. Dry the pepper, remove the seeds.
2. Greens of cilantro and parsley also need to be washed and dried. We clean the garlic, divide into slices, wash.
3. We pass chili peppers, garlic, nuts through a meat grinder. You can repeat this operation two or three times. If a lot of liquid is released, it is better to drain it.
4. Then transfer the mixture to a deep bowl. Add finely chopped parsley and cilantro, salt, coriander and suneli hops to it. Mix well.
5. Cover and leave at room temperature for three days. Don't forget to stir twice a day.
6. Then we shift the hot seasoning into dry jars, close the lids. Adjika is perfectly stored in the refrigerator or cellar for many months.

Note: This seasoning is good to lubricate meat or chicken before baking in the oven.

Spicy seaming without vinegar

The people also call it "Spark" - for its bright red color and burning warming taste. The recipe is without vinegar, and the chili pepper plays the role of a natural preservative here. My friends keep this seasoning indoors, pantry. They say it doesn't spoil. But I do not risk and store in the refrigerator.

Ingredients:

• 3 kg of ripe tomatoes;
• 1 kg of bell pepper;
• 400 g hot chili pepper;
• 2 large heads garlic;
• 6 art. l. salt.

Cooking:

1. We wash the tomatoes, dry them, cut out the stalks from them. We cut crosswise on top, scald with boiling water and lower for a minute in cool water. Then we take out and easily remove the skin.
2. Wash bell pepper, remove seeds, cut into strips. Also wash the chili pepper, cut off the tails, remove the seeds, cut into rings.
3. We clean the garlic, divide into teeth, wash, cut into thin slices.
4. Grind all the vegetables through a meat grinder or in a blender to a puree state. Add salt, mix. We let it brew for three days. We stir the seasoning twice a day.
5. Then we decompose adjika into clean jars, close with plastic lids. We put in the refrigerator for storage. Spicy fragrant seasoning is ready!

As you can see, the best adjika recipes without cooking for the winter are very easy, it’s fun and pleasant to cook with them, and eating dishes with fragrant seasoning is a real pleasure! Treat yourself and your family delicious adjika. Enjoy your meal!