home / Salads/ How to make adjika from tomato and garlic. Adjika from tomato and garlic for the winter with and without cooking

How to make adjika from tomatoes and garlic. Adjika from tomato and garlic for the winter with and without cooking

Every kitchen has a group hot spices and appetizers, perfect 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 can be used instead. 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. It can be entered additional ingredients. Most often it is Bulgarian pepper, onion, apples. Of course, seasonings made according to such different recipes will differ, but you can also identify the general features of preparing 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, the composition of adjika from tomatoes and garlic also includes hot pepper. 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;
Bell pepper- 1.2 kg;
garlic - 150 g;
spicy 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 vegetable mix into a common container. 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 it remains to fill them with aromatic seasoning, close tightly and put in the refrigerator.

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.

There are many different recipes and ways 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 an 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 vegetable oil there, 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

Highly interesting recipe 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.

Good afternoon.

I am often asked what sauces can be added to dishes if you stick to and avoid high-fat dressings like mayonnaise, for example.

So, adjika is a very good choice, especially if you like to spice up your dishes.

But I want to make a reservation right away - this is not a classic adjika (it is also called Abkhazian), in which only garlic, salt and hot pepper are used. No, this is adjika in the form in which our grandmothers prepared it. Someone will say that this is satsibeli sauce, someone else will remember what fashionable name it is. But for most of us, it's still adjika.

Today we will consider several options for recipes, both classic from tomatoes, and with the addition of other ingredients - apples, bell peppers and horseradish.

Adjika from tomatoes and peppers with garlic boiled for the winter

This is a very simple recipe and all you need is a little patience, since adjika needs to be boiled for quite some time.

Ingredients:

Tomatoes - 1kg
Sweet pepper - 1 kg
Apple - 1pc
Onion - 1 pc.
Hot pepper - 3 pcs
Garlic - 1 head
Medium size carrots - 2 pieces
Salt - to taste

The ingredients are enough for two liter jars.

Cooking:

All vegetables must be passed through a meat grinder.

Tomatoes need pre-cleaning - they need to cut the stalks. In sweet peppers, seeds and partitions must be removed. The spicy has seeds. We remove the core from the apple.

All ingredients can be thrown into the meat grinder at the same time. There is no point in doing it separately, because they will even mix better.

We take a deep frying pan, or, if you want to cook more, then a cauldron, put it on medium heat and put all our ingredients into it.

Stir occasionally and wait for the mixture to boil.

After boiling, reduce the heat to a minimum and continue to boil the adjika for another 40-60 minutes until almost all the liquid has evaporated.

Boiling time depends on how juicy and fleshy the tomatoes were.

At the end, add salt. Add 1 heaping teaspoon, stir, taste and add more if needed.

Now adjika can be laid out in banks. Please note that the recipe does not use vinegar or lemon acid. These are preservatives that are usually used in preparations to prevent fermentation processes in sealed cans.

This time we will not take them, so as not to interrupt original taste, but the process will need to be approached as responsibly as possible.

So, we lay out the boiling adjika in pre-sterilized jars.

To prevent the jars from bursting, they must be hot. Or you can put a metal knife under the jar as a heat sink.

Now it remains only to roll up or close the jars and leave them to cool upside down under the covers.

Sweet tomato and garlic adjika with apples

This recipe, unlike the classic one, is soft and fresh taste. Here we will take not one apple, but much more. You can use such adjika not only as a sauce, but also for cooking main meat dishes, soups and gravies.

Ingredients:

Tomatoes - 3 kg (or 3 liters of tomato juice)
Carrots - 1kg
Bulgarian pepper - 1kg
Apples - 1kg
Hot chili pepper - 3 pieces
Garlic - 200g
Vinegar 9% – 150g
Sugar - 150g
Salt - 130g
Vegetable oil - 200ml

The ingredients are for 6 liter jars.

Cooking:

As in the previous recipe, we clean the vegetables, cut them into slices and pass them all in a bunch through a meat grinder. Except garlic. So that he can add flavor to adjika, we will add it almost at the very end.

If you want it to be spicier, do not remove the seeds from the chili.

Pour the resulting mixture into a deep frying pan or cauldron and bring to a boil over medium heat, stirring occasionally. After boiling, reduce the heat to a minimum and cook for another 1 hour under the lid.

5 minutes before the end, add sugar, salt, vinegar and vegetable oil. And only at this stage add garlic. We mix everything and cook.

Then, without removing the adjika from the fire, pour it into sterilized jars.

Another way to prevent jars from bursting is to put metal spoons in them.

We close the jars and leave to cool upside down under a blanket.

Adjika from tomatoes and garlic with horseradish - a recipe without cooking

In this option, we will save time as much as possible and will not cook anything, we will use the ingredients raw. And also, for a more “burning” taste, we will add horseradish to the tomato adjika.

Such adjika should be stored exclusively in the refrigerator.

Ingredients:

2.5 kg tomato
1 kg red bell pepper
250 gr horseradish
2 tablespoons salt
200 gr sugar
150 gr garlic

From these ingredients, 3.5 liters of the finished product is obtained.

Cooking:

Cut the tomatoes and bell pepper into slices and pass through a meat grinder. We also send garlic cloves there.

Horseradish is much more difficult to grind. Due to their fibrous structure, horseradish roots wind up very quickly and clog the meat grinder knives.

It is most convenient to chop the horseradish root with a blender in a bowl with knives, adding a few tomatoes.

But it's pretty important point. Take your time and don't fall asleep all at once. First, add and stir only half of the prepared sugar and salt. And then suddenly it seems to you that the adjika turned out to be too sweet or, on the contrary, salty?

The advantage is that the sauce is cold and you will immediately understand whether you have added enough salt and sugar.

In general, take your time, create the taste that you like.

Well, when everything is ready, pour adjika into sterilized jars.

It is not necessary to roll up the jars, it is enough to close them with plastic lids, which were previously dipped in boiling water for a few seconds.

The beauty of this recipe is that it is immediately ready to eat and you do not have to wait for winter to please yourself with delicious spicy adjika.

You need to store such a blank in the refrigerator for about six months.

Sharp and burning adjika for the winter - you will lick your fingers

In this recipe, we will use only tomatoes, garlic and hot peppers for hotness. This is the most spicy adjika among those in the preparation of which tomatoes are used. Sometimes it is called "Armenian".

Ingredients:

5 kg tomatoes
1 kg of garlic
500 gr. hot pepper
0.5 stack. salt

Ingredients for 3 liter jars

Cooking:

There is nothing new for you in this cooking option. We cut the tomatoes into slices and remove the stalks, we cut off only the tails from the pepper.

Pass the tomatoes through a meat grinder, pour them into a saucepan, salt and mix.

Then we drive garlic and pepper through a meat grinder, add to the pan and mix again.

If you eat adjika for a month and a half, then you do not need to cook it. But then, in order to comply with the rules of the recipe, adjika must ferment.

To do this, put it in enamel pan, cover with gauze and put on the balcony or window sill (but not in the refrigerator) for 15 days. Once a day, adjika should be stirred.

In two weeks, Armenian-style spicy adjika will be ready, which is stored in the refrigerator.

After twisting and salting the tomatoes, put them on medium heat and bring to a boil. Then lower the heat and simmer for 10 minutes to remove some of the moisture.

Then add the pepper and garlic, stir and cook for another 5 minutes.

After that, hot adjika can be poured into sterilized jars and closed with lids.

Adjika - a classic recipe with a photo

And finally, I offer you a recipe that can be called a classic adjika for the winter. True, there are no tomatoes in it anymore. Bulgarian pepper is used here. But, I’ll tell you a secret, if you take tomatoes instead, then the final taste will not change.

Ingredients:

Hot pepper with seeds - 2kg
Bulgarian pepper without seeds - 1kg
3 heads of garlic
1 tbsp salt
2 tbsp sugar
1 tbsp vegetable oil

Enough ingredients for 5 jars of 0.5 l

Cooking:

As you may have guessed, we need to twist all the ingredients in a meat grinder, having previously cleaned them.

Take only red pepper so that adjika has the “correct” color

We send the twisted vegetables to the pan, add salt, sugar and pour in sunflower oil.

Place the saucepan over medium heat and bring the mixture to a boil. After boiling, reduce the heat to a minimum and cook for another 30 minutes, stirring occasionally.

After 30 minutes, the pan can be removed from the heat and hot adjika can be laid out in pre-sterilized jars.

As you can see, there are no difficulties in preparing adjika for the winter. All it takes is a little patience.

I hope that the article was useful for you and chose for yourself the recipe that you liked.

Thank you for your attention.

When the vegetable harvesting season comes, the list of unconditional favorites and options for homemade preparations includes tomatoes. You can pickle them whole or in slices, squeeze out juice, cook lecho or adjika. The latter is a dish of Abkhazian cuisine, which took root thanks to simple recipe preparation and the properties of its constituent products. Are there adjika recipes for the winter without cooking, in which useful substances are preserved?

How to choose tomatoes for harvesting adjika for the winter

In the traditional recipe, red pepper is the main ingredient. Previously, it was dried in the open air under the sun, then to be rubbed with spices and herbs. This helped to isolate the hot peppers from the pepper. essential oils. In the modern view, adjika is a seasoning, where tomatoes are the main component. It is good to harvest tomatoes in dry weather, almost any variety is subject to harvesting, but you will have to work hard, sorting through the fruits and removing the stalk. For harvesting choose ripe, fleshy tomatoes, even overripe ones are suitable, but not rotten.

Step-by-step recipes for cooking adjika from tomatoes and garlic without cooking

Spicy seasoning with spices ready-made It is a sauce with a consistency similar to mashed potatoes. If you want to cook the seasoning in Georgian style, then you can’t do without adding suneli hops, because in the Caucasus the taste and spiciness of the sauce is largely determined by the spices used. It is customary to call adjika in these places a seasoning that consists of crushed red pepper and walnut in the complete absence of tomatoes.

In an adapted version of the preparation hot sauce, almost no recipe can do without red or green tomatoes. Horseradish was another essential ingredient. Stocking up for the winter, spicy seasoning is prepared both with heat treatment and without cooking. fresh harvest from tomatoes with the addition of garlic and horseradish then retains all its nutritional properties, which is especially valuable in the cold season, since the seasoning is endowed with a powerful antiviral effect.

A no-boil tomato and garlic spicy sauce is the simplest recipe option that will allow you to enjoy the gifts of summer in the cold months of the year. FROM step by step instructions you will quickly and correctly learn the cooking process. If you are preparing adjika for the first time, it is better to start with traditional recipe. Based on it, it is easier to master the preparation of other options for hot seasoning, and then experiment by creating your own.

A simple recipe for raw or fresh adjika with spices without cooking

It is necessary to prepare for the winter a couple of jars with such a seasoning without cooking. She will complement meat dishes, will support the appetite of lovers of spicy food and protect against colds, due to increased metabolism. It does not even need to be preserved, rolled into sterile jars; a refrigerator is suitable for storage. For cooking raw adjika Without cooking, you will need the following ingredients:

1,000 g of ripe tomatoes;
100 g of garlic, horseradish;
1 bell pepper, carrot, onion (onion);
50 g ginger (root);
0.5 teaspoon of pepper (black, red, white);
1 bunch of cilantro, parsley;
1 st. a spoonful of sugar, salt;
half a lemon (juice).

Step by step recipe:

Scald tomatoes and peppers with boiling water to remove the skin.
Cut horseradish into thin rings, garlic into slices, onion, greens into slices. Combine, add spices.
Use a blender to grind all ingredients. It will take a few minutes to cook.

Spicy adjika "Spark" with chili peppers and herbs without vinegar

The benefit of this sauce preparation option is in the absence of vinegar. To make it spicy, retaining its taste and useful qualities, chili pepper is an essential ingredient. Fans of hot spices can diversify the recipe by adding ground black pepper to it. To prepare the adjika sauce “with a spark”, we take the following products:

3 kg of ripe tomatoes;
400 g pepper (hot chili);
1 kg of pepper (Bulgarian sweet);
2 heads of garlic;
6 tablespoons (table) salt.

Cooking:

Wash, peel, cut vegetables so that it is convenient to scroll through a meat grinder or beat in a blender to a puree consistency.
Salt the resulting seasoning, and store in the refrigerator.

A quick recipe with apples and bell peppers through a meat grinder

With the advent of such kitchen helpers as a meat grinder, blender, combine, the process of harvesting vegetables for the winter has become much faster and easier. grind a large number of vegetables until smooth, especially if the recipe provides for them different types, without much hassle. The non-spicy adjika sauce seems unexpected, the fruits of the apple tree bring their piquancy. Quick Recipe with apples includes the following ingredients:

3.5 kg of red tomatoes;
1 kg of pepper (sweet), apples, carrots;
150 g of oil (vegetable);
5-6 garlic cloves;
3 heads of onions (bulb);
10 tab. aspirin.

Cooking process:

Remove the skin from vegetables and apples, remove seeds from peppers. Chop everything so that it is convenient to place in a meat grinder. Grind to a puree.
Salt the prepared non-spicy adjika, squeeze out the garlic, add crushed aspirin tablets.

Spicy homemade adjika with eggplant and carrots without pepper

Home-made preparations with a spicy taste are also made without pepper. Eggplants will act as the main ingredient, and seasoning is rolled up for the winter, both under a tight lid and nylon. The vegetable dish according to this recipe is different unusual taste, therefore, it easily replaces a side dish for meat, or it is eaten just like that, to awaken the appetite. To cook a spicy homemade version, you will need:

500 g tomato;
3 kg eggplant;
800 - 1000 g carrots;
0.5 kg of onion (bulb);
6-8 garlic cloves;
200 ml of vinegar;
500 g parsley (root, greens).

Cooking process:

Eggplant must be fried in oil, after soaking in salt water for about 15 minutes.
Wash the rest of the vegetables and cut into small cubes. Stir, adding herbs, spices, salt to taste.
pour a glass table vinegar, let it brew for a couple of days. Then roll up the banks, put in storage in a cool place.

Adjika with horseradish and green tomatoes

In the usual idea of a spicy dish, the recipe for its creation suggests the presence of horseradish. This seasoning is used more often than coriander or cinnamon, and diversify taste qualities comes from the tomatoes themselves. If traditionally ripe red fruits are chosen for this, then replacing them with green ones helps to diversify the collection of homemade preparations. Easy Recipe adjika, which ideally complements meat or main dishes, prepared from the following ingredients:

5 kg of green tomatoes;
6 pcs. pepper (chili);
200 g of garlic;
1 st. oils (vegetable);
200 g of horseradish;
180 g salt.

Cooking process:

Chop tomatoes, peppers, garlic, horseradish very finely or pass through a meat grinder.
Mix the ingredients with a wooden spoon in a suitable volume, add salt, pour vegetable oil and arrange in jars.
Adjika from green tomatoes is stored in a cool place under a nylon lid.

Video recipes: adjika from tomatoes and garlic without cooking

With video recipes, preparing a delicious seasoning without cooking is much easier. Recommendations regarding the choice of vegetables, correct proportions, some cooking secrets when there is no need to use sugar - all this is collected in the videos below. Miscellaneous recipes of the famous seasoning in a spicy, piquant, raw version will help you make adjika, which will last until the next harvest. Although such homemade often eaten before spring.

Classical in Georgian

Adjika with red pepper, just lick your fingers

Recipe for making delicious adjika sauce with a mixer

We proudly call any vegetable mixture heartily seasoned with hot pepper, garlic and (sometimes) horseradish adjika. And although this sauce is only remotely related to the classic Abkhazian seasoning, it does not become less tasty because of this. Most often, available vegetables and even fruits are taken as the basis. Spicy preparation made from squash pulp, plums, apples, gooseberries and even garlic arrows. But the adjika from tomato and garlic found the greatest popular love. For the winter, it is harvested without cooking or in a boiled state. The first option attracts with its lightness, ease of preparation and unique fresh tomato flavor. That's where I plan to stop. Here are two of my favorite recipes. Just fire! Try with care, eat with pleasure.

Raw homemade tomato adjika "Khrenovina" with garlic and horseradish

Despite the funny name, reminiscent of carelessness and playfulness, the dish turns out to be serious - spicy, fragrant and juicy. The first impression is deceptive. At first, you get the kilo-sweet taste of the tomato, but after a few moments, the garlic-pepper-horseradish (sorry, that's not a dirty word) pungency catches up with it. The perfect accompaniment to crispy grilled meats. It cuts great!

Ingredients:

Exit: 2.5 l

How to prepare adjika from tomatoes and garlic for the future (for the winter) without sterilization and cooking:

Watery tomatoes are not suitable for making sauce. It will turn out liquid and not so tasty. But with green fruits it comes out great too. Blanch the tomatoes, if desired, and remove the skins. The blanching procedure, despite the unusual foreign word, is simple. Boil water in a saucepan. Without removing it from the heat (heating should be minimal), put the fruits into boiling water. To make it easier to remove later, place them in a metal sieve (colander). Forget about tomatoes for 4-6 minutes. Take out. Cool down a bit. The peel is easy and neat to remove. I almost always chop whole tomatoes into adjika. Thin skin in finished product almost not felt. Wash the tomatoes. Remove the "patch" - the rest of the stem. Cut the pulp into 4-8 pieces.
Remove stems from sweet peppers. You can leave the seeds or cut them out. With seeds it turns out more fragrant.
Wash and clean the horseradish root. Remove the husk from the garlic. Cut the stalks off the hot peppers. Divide each pod into several parts. If you like it spicy (and you probably are), don't throw away the core.
Grind all the prepared ingredients to the state of a heterogeneous thick paste with small pieces. This is easiest to do in two ways: through a meat grinder or a blender. Garlic cloves, horseradish and chili pods are best ground separately from tomatoes and bell peppers.
Mix all vegetables and spices. Pour into a large bowl. Suitable enameled or plastic container, since adjika is cooked without cooking and other heat treatment. But it is better not to use metal without enamel, since the metal will oxidize under the influence of acid.
Pour in right amount salt and sugar. Pour in vinegar and vegetable oil. Stir. Leave at room temperature for 1-2 hours. From above it is desirable to cover with gauze. In the process of "rest" on the surface of the adjika, foam will collect. It is not necessary to remove it, but it is better to remove it carefully. Instead of 9% vinegar, you can use 6%. It will need 150 ml.
After the specified time, stir the Horseradish again. All grains should dissolve. Arrange adjika in prepared (sterile, dry) jars. Close with capron caps. Store the seasoning in the refrigerator or in a dry, dark cellar (at a temperature not exceeding +6 degrees).
Such fragrant adjika turns out juicy thanks to tomatoes, uniquely vigorous due to garlic, horseradish, chili and is excellent until winter.

Adjika without cooking from red tomatoes, herbs and garlic on aspirin

There is a sauce before the first (as well as before the subsequent) date is strictly contraindicated. A vigorous, persistent aroma is unlikely to be masked even by a whole pack of chewing gum. But true connoisseurs of spicy savory dishes will enjoy immensely. The recipe is simple, and the result is as expected. Instantly tears through the nasopharynx and causes a mean male (well, or female, depending on who tries) tear.

List of required products:

Exit: 2-2.5 liters.

Cooking process:

The peculiarity of this recipe is that it is not necessary to use the whole tomato. That is, you can adjust the consistency of the sauce to your liking. That is why I have indicated the inaccurate number of ingredients in the list. Before adding salt and aspirin, it is advisable to measure the exact amount of adjika so as not to “miss”. Otherwise, there is a risk of souring during storage until winter. Remove stems from tomatoes. It is not necessary to remove the skin. Cut into large pieces. If you are used to using a meat grinder to prepare adjika, then chop all the ingredients one by one. When chopping with a blender, you can put vegetables (except tomatoes) and spices in one container and grind everything together in small portions. Puree the tomatoes and set aside for now if you want to experiment with thickness.
Wash the fleshy sweet pepper. Cut into random pieces after removing the tails and core.
Divide several heads of garlic into separate cloves and peel. Bitter pepper cut into thick rings with seeds. The more spices you put in, the more vigorous the sauce will turn out.
Soak parsley and/or cilantro in cold water for 20-30 minutes. Pour boiling water over. Dry. Tear with your hands. Put to other components.
Grind all products to a puree-like consistency. Pour tomato puree into adjika until you reach the desired consistency. Measure the volume of the resulting seasoning.
Crush the aspirin tablets. Pour into the preparation. Send salt there. Stir. Close the container with raw tomato adjika. Send to infuse in the refrigerator for 8-12 hours. Stir a couple of times.
Sterilize half-liter jars (over steam, in the microwave, in the oven). Discuss. Pour boiling water over capron (polyethylene) lids. Let them dry. Spread the adjika on the banks. close. So that the sauce does not turn sour, because it is prepared for the future without cooking, store it strictly in the refrigerator until winter. The exception is the cellar, where all year round dry and dark, constantly kept low temperature.
The cost of preparation is wonderful. If there is a little, enough until the spring. But this rarely happens. You can try right away.