How to close adjika. The most delicious tomato adjika: a recipe for the winter

Adjika for the winter best recipes adjika from zucchini, tomato and garlic. How to cook the most delicious homemade adjika to pamper your family all winter with fresh, fragrant seasoning from ripe vegetables filled with the summer sun. Spicy, spicy adjika for the winter, using step by step recipes with a photo, at home, both an experienced hostess and a novice keeper of the hearth will be able to cook.

Adjika for the winter the best recipes different types adjika

A real Abkhazian or Georgian spicy and fragrant seasoning with a refined and recognizable taste of tomatoes and / or peppers can be prepared for the winter according to a variety of recipes. Such an unusual pasta with the addition of spices and herbs will make the taste of many dishes more expressive and interesting. There are a huge number of ways to cook tomato adjika. Recipes can be selected, depending on the skill level of the hostess, both quite simple and more complex.

How is the most prepared delicious adjika from a tomato for the winter? The best recipes are collected in our article. But I want to note the fact that each of us has different taste preferences. Therefore, it is not necessary to argue that it is the workpiece prepared according to a certain recipe that is the most delicious. They are all "tastiest" to some extent. And the choice is yours. A fragrant paste-like sauce, usually red in color, characterized by pungency and piquancy, is commonly called adjika.

Adjika for the winter the best cooking recipes

Adjika is a 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.

The best adjika recipes - preparations for the winter

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. The combination of hot peppers with tomatoes and other ingredients allows you to create an unusual adjika, which can be either slightly sour or have a slight sweetness.

The best recipes below will help you prepare original adjika with any taste. Simple Instructions with photos and videos will be useful for harvesting for the winter delicious snacks. Translated from the Abkhaz "adjika" means "salt".

Adjika home -
the most delicious recipe homemade adjika

According to legend, adjika was “invented” by Abkhaz shepherds who walked numerous herds of sheep in the mountain valleys. Salt was given to the sheep to increase their appetite - as a result, the animals consumed more feed and gained weight better. However, in those days, the cost of salt was too high and they tried to use it sparingly.

Giving the shepherds this "miraculous" remedy, the owners of the sheep went to the trick - they mixed pepper into the salt. True, resourceful shepherds began to mix "pepper salt" with various spices and herbs, getting a hot seasoning for their daily food - adjika.

Adjika from tomato and garlic - a classic recipe

Ingredients:

• Red bell pepper - 1 kg.;
• Garlic - 1 medium head;
• Carrots - 3 pcs.;
• Tomatoes - 1 kg.;
• Hot pepper - 3 pcs.;
• Apple - 1 pc.;
• Onion - 1 large head;
• Salt - to taste (or 2 teaspoons);
• Seasonings at will - dill, cilantro, parsley.

Cooking method:

1. Wash and peel vegetables well;
2. Twist everything in a meat grinder. Twist the tomatoes together with the peel (do not peel);
3. When the vegetables are twisted, then transfer them to a deep frying pan. If there is no such deep frying pan, you can cook in a saucepan or in a cauldron;
4. Mix the whole mass well and bring to a boil;
5. As soon as the adjika boils, reduce the heat under the pan and simmer over low heat until the mass thickens, about 40 minutes;
6. As the mass becomes thick, spread the adjika in sterilized jars and tighten the lid. Our preparation of adjika for the winter the best recipes is ready. Enjoy your meal!

Today, homemade adjika is made from tomato and sweet bell pepper by adding ingredients such as apples, carrots, garlic, hot peppers, greens. In fact, there are many varieties of adjika, you can even cook it from zucchini.

Most modifications of the adjika recipe are due to the desire to diversify the taste and the need to store spicy adjika at home. Spicy homemade adjika is not in vain considered the best seasoning for meat.

Adjika - adjika recipes at home

You can cook this appetizer different ways and with different ingredients on which will depend on its taste. For example, fresh and spicy adjika obtained without cooking. For its preparation, tomatoes, bell peppers, and apples are often used. With nuts, you can cook classic adjika with a pleasant aroma.

But with cooking, each housewife will be able to easily prepare an appetizer that will be stored for as long as possible. Such delicious adjika for the winter the best recipes can be prepared according to one of the recipes below. This recipe for homemade adjika is the most delicious, because homemade adjika turns out to be tender, beautiful and very healthy.

For seaming, it is better to take small jars, since this is more of a hot sauce, and you won’t eat a lot of it. In total, ready adjika is about 1.5 liters. And in winter she goes for a sweet soul! Very good spicy adjika for buckwheat, rice, pasta. It can be served with cutlets or simply spread on bread.

Video recipe "Ajika for the winter"

Adjika from tomato and garlic without cooking

The secret of this dish lies in the absence of cooking. Therefore, the taste is incredibly rich and spicy. Even if you freeze such adjika, the result will be excellent. According to this recipe, you get about 2 liters of adjika.

Ingredients:

• Sweet pepper - 2 pcs.;
• Horseradish root - amount to taste;
• Adjika dry - 1 tbsp;
• Tomatoes - 1.5 kg .;
• Chili pepper - 2 pods;
• Garlic - 3 heads;
• Vinegar - 1/4 cup;
• Sugar - 100 g;
• Salt - 50 g.

Cooking method:

1. Prepare all vegetables: rinse, peel, remove seeds and stalks, cut into portioned pieces convenient for processing;
2. Skip all products through a meat grinder;
3. If you want to get incredibly hot adjika, do not remove the seeds from hot pepper and process with them;
4. Add spices, sugar, dry adjika and mix thoroughly;
5. Leave for 15-20 minutes to completely dissolve sugar and salt;
6. Pour into pre-prepared jars;
7. Place in a cool place for further storage. We think our article "Adjika for the winter the best recipes" helped you in preparing this wonderful dish. Enjoy your meal!

If desired, the addition of vinegar can be omitted. In this case, adjika must be stored in the freezer.

Not everyone knows that adjika recipes for the winter are prepared in a variety of ways, including without tomatoes, according to the classic recipe, like raw snack, from Armenian red pepper, boiled with carrots, from pepper with horseradish, with garlic and even with nuts. And to make it easy and simple to cook, read the article with all the tips and tricky tips. Simple homemade adjika for the winter is made from tomatoes, garlic and pepper.

Adjika from zucchini for the winter - the best cooking recipes

In more complicated recipes blanks include apples, horseradish, carrots, onions and even eggplant. To enhance the flavor, in addition to salt and sugar, vinegar and vegetable oil are used, and pronounced pungency and hotness are added with Georgian spices, ground chili or cayenne pepper powder.

The dish is prepared in two ways: raw (without cooking) and traditional (with long-term boiling of the product). In both versions, adjika turns out to be juicy, rich, fragrant, it is perfectly stored until the winter cold and makes everyone who has tried it say: “You will lick your fingers”, so adjika for the winter the best recipes are always with you

Adjika for the winter in Abkhazian - the best recipe

There is a version that adjika was invented in Abkhazia, so we are sharing their recipe for making a delicious sauce.

Ingredients:

• Garlic - 1.5 heads;
• Hot pepper - 30 medium pieces;
• Zira - 2 tablespoons;
• Coriander seeds - 4 tablespoons;
• Utskho-suneli - 2 tablespoons;
• Dill seeds - 1 tbsp;
• Salt - 1.5 tbsp.

Cooking method:

1. Remove stems and seeds from peppers. Cut into large pieces. Prepare garlic;
2. Put everything in a blender or meat grinder and grind to a paste-like mass;
3. Put a dry frying pan on the stove, bring it to a warm state and put the coriander seeds in it first, then add the cumin. Make sure that they do not burn, stir constantly. As soon as a pleasant rich aroma appears, remove from the stove and pour into another container;
4. After cooling, grind the dill and utskho-suneli seeds in a coffee grinder (10-15 seconds) or in a mortar. Pour the resulting mixture into chopped pepper and garlic, salt and mix thoroughly. Bon appetit and thank you for reading the article called "Adjika for the winter the best recipes"!

Fresh adjika will be especially spicy for several days, but don't worry, then it will become a little softer. Fill your favorite dishes with spicy adjika, because adjika for the winter the best recipes are now always at your fingertips.

According to the classic recipe, in addition to tomatoes, adjika contains carrots, garlic, sweet and hot peppers. Only sugar, salt and vinegar act as flavor enhancers, and vegetable oil gives the consistency a pleasant density and density.

Adjika is an Abkhazian and Georgian spicy seasoning with a thick paste consistency, which includes ground red pepper, cilantro, herbs, dill, garlic, grated kernels walnuts and salt.

Adjika from zucchini with apples for the winter

Ingredients:

• Carrots - 0.5 kg .;
• Zucchini - 2.5 kg;
• Garlic - 3 large heads;
• Bulgarian sweet pepper, preferably red - 7 pcs.
• Sweet and sour apples - 6 pcs.;
• Vegetable oil - 1 glass;
• Sugar - 4 tablespoons;
• Dill - a small bunch;
• Garlic - 3 heads;
• Parsley - a small bunch;
• Vinegar 9% - 100 ml;
• Hot pepper - 6 pcs.;
• Salt - 2 tbsp.

Cooking method:

1. Rinse glass jars and metal lids for them with soda and sterilize;
2. Rinse and peel vegetables well, depending on their type. Cut the apples into 4 slices and remove the seeds and membranes. At capsicum cut off the stalk, and leave the seeds with internal partitions. The fact is that it is the seeds and internal partitions in peppers that give the brightness of taste and sharpness;
3. Grind all the vegetables with a meat grinder and pour the entire resulting volume into a large saucepan. Bring to a light boil and simmer, stirring occasionally, about 1 hour;
4. Remove the husk and protective skin from the garlic, pass through a press, finely chop the dill and parsley with a knife and add to the stewed vegetable mixture, continue to simmer for another 10 minutes;
5. When the taste and aroma of all the ingredients are qualitatively mixed during the boiling process, you can already add sugar, vegetable oil, salt and vinegar. Stir and let simmer for a couple more minutes. Arrange adjika with zucchini in prepared jars, directly from the boiling pot. Roll up lids;
6. Turn the jars of spicy adjika from zucchini upside down, wrap them tightly with a warm blanket and wait for them to cool completely. Transfer the blanks for the winter to their storage place, which should be cool, dark and dry. Enjoy your meal!

Completely ready to use adjika from zucchini for the winter is ready just in time for real cold weather. In the cold season, there is no better dinner than a frying pan of steaming potatoes with mushrooms, and in the center of the table - spicy adjika from zucchini for the winter.

Adjika from zucchini - recipe

Spicy fragrant adjika can be prepared not only the classic way- from hot and sweet peppers, tomatoes and garlic, but also based on ordinary zucchini. This vegetable is unique: having an amazing bouquet of useful properties, it has a neutral taste and smell, which means it can be easily combined with almost all vegetables, spices, herbs and even fruits.

Cooking delicious, fragrant adjika from zucchini is within the power of any hostess. No special skill is required: a grater, a saucepan and the simplest set of ingredients for this sauce are in every kitchen. To prepare adjika, all vegetables and herbs from a specific recipe should be chopped, mixed, seasoned with salt, garlic, sugar, seasoned with oil, vinegar and boiled.

Classic video recipe "Ajika from tomato and garlic"

If you add different ingredients to the main recipe of zucchini, tomatoes and garlic, you can achieve different flavors. You can make adjika from zucchini softer or spicier, give it a classic or spicy flavor, experiment with consistency and color.

Adjika from zucchini can be independent vegetable snack or served with dishes of meat, poultry, cereals, vegetables. This version of hot sauce is gaining more and more popularity and is able to compete with classic recipes.

Adjika from zucchini "Original"

Adjika from zucchini "Original" is different unusual taste and aroma. The peculiarity of this sauce is that traditional garlic is replaced with onions. Apples make the onion flavor less bright and give adjika a slight sourness.

Ingredients:

• Onion - 1 kg.;
• Bulgarian pepper - 0.5 kg .;
• Zucchini - 3 kg.;
• Sour apples - 1 kg;
• Tomatoes - 1.5 kg .;
• Carrots - 0.5 kg;
• Sunflower oil - 1 glass;
• Salt - 3 tablespoons;
• Peeled garlic - 1 cup;
• Red ground pepper- 1 tbsp;
• Vinegar 9% - 100 ml;
• Sugar - 0.5 cups.

Cooking method:

1. Peel washed vegetables and apples, cut off the peel and remove the core, chop in a meat grinder or grate on a coarse grater;
2. shift vegetable mix in a saucepan, add butter, then sugar and salt, mix well and send to medium heat until boiling. When the sauce boils, reduce the fire to a minimum and cook for about 40 minutes;
3. Add garlic and pepper to the sauce, mix and cook for another 5 minutes;
4. Pour in the vinegar, mix completely and immediately put into jars;
5. Cool as described above: under a warm thick blanket, neck down. Enjoy your meal!

The classic version of adjika does not provide for the presence of tomatoes, but over time appeared different recipes this "hot" sauce - with tomatoes, apples, onions, horseradish. So, dishes from meat, fish, legumes, rice, eggs, vegetables are in perfect harmony with adjika.

It is known that the seasoning helps to “kindle” appetite, accelerate blood circulation, cleanses blood vessels of cholesterol plaques, and also has a positive effect on potency in men. In addition, this "universal" product is low in calories - about 50 kcal per 100 grams! How to prepare homemade adjika for the winter the best recipes?

Tomato and garlic adjika - the best recipes

Today we have studied the best step-by-step recipes with photos and videos of adjika - with cooking and without heat treatment, without vinegar and with it, with the addition of various spices.

For especially busy housewives, a simple adjika recipe that does not need to be cooked will appeal to you, and your pantry will be replenished with new ones. original blanks. By adhering to the recipe, you can cook with your own hands an extremely tasty, fragrant and Caucasian hot seasoning - just lick your fingers!

Adjika from zucchini with tomatoes - a classic recipe

Ingredients:

• Bulgarian pepper of different colors - 500 g;
• Powdered hot red pepper - 2 tbsp. with a slide;
• Refined vegetable oil - 1 cup;
• Sugar - 5 tablespoons;
• Zucchini - 3 kg.;
• Table vinegar 9% - 100 ml;
• Tomatoes - 1.5 kg .;
• Garlic - 6 heads;
• Carrots - 500 g;
• Salt - 2 tbsp.

Cooking method:

1. Rinse all vegetables (except garlic) under running water, peel, cut into pieces and chop with a meat grinder. Pour the resulting mixture into a bulk bowl, add salt, hot pepper and sugar, then add vegetable oil and stir until smooth. Bring over medium heat to 100 degrees and simmer over low heat for 40 minutes;
2. Peel the garlic, crush it through a press, add to a bowl with a boiling vegetable mixture and continue stewing for another 5 minutes;
3. At the very last turn, add vinegar to adjika, wait for the mixture to boil again and withstand a slow boil for 2-3 minutes;
4. Pour the vegetable mixture into sterile jars, roll up securely with lids (also sterile) and place the jars on a hard surface with the lids down. Wrap adjika with a warm blanket for subsequent pasteurization. After waiting for them to cool, we transfer our blanks for the winter to the place of their permanent storage. Enjoy your meal!

The true taste of adjika from zucchini will “open” only after a few weeks, moreover, the sharpness will become softer.

Today there are a lot of adjika recipes and every nation prepares it in its own way. What is the best spicy seasoning recipe? Many housewives prefer to prepare adjika with tomatoes and spices for the winter. We offer you to try the popular “domestic” adjika recipe with a photo - following the recommendations of the article “Adjika for the winter best recipes”, and you will undoubtedly get an excellent hot sauce for your favorite meat and fish dishes.

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.

Adjika from tomato - the most delicious recipe for the winter

Useful properties of adjika

Adjika normalizes digestion, increases appetite, improves secretion of gastric juice and metabolism. The spicy seasoning combines garlic, hot peppers, dill and other herbs, which together have a positive effect on the human body.

Hot pepper contains special substances that easily destroy pathogenic bacteria that can cause food poisoning. Garlic also brings invaluable benefits, and you will also benefit from this article entitled "Adjika for the winter best recipes."

It is known that it contains a huge amount of volatile substances and phytoncides that kill dangerous pathogens, including tuberculosis and diphtheria bacilli. Adjika is recommended to be consumed regularly in order to prevent respiratory diseases, including those of a viral nature. This product will enhance the protective properties of the body and strengthen the immune system.

Acute adjika tones blood vessels, increases a person's energy activity and acts as a natural aphrodisiac. It is worth paying attention to the fact that it is not recommended to use adjika for young children, pregnant and lactating women, as well as people who have digestive problems (gastritis, ulcers). spicy seasoning not suitable for all those suffering from liver and kidney diseases.

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.

1. Tomatoes for adjika choose ripe and fleshy. The bright color of the sauce is even more appetizing! For the same purpose, use a red bell pepper, not green or yellow;
2. Zucchini can be replaced with zucchini without loss of taste, just peel off the skin. If you doubt the thickness of the skin of zucchini, you can also remove the skin;
3. Do not use a blender to grind the components - the sauce will turn out to be too liquid and not like classic adjika. We do not recommend! Meat grinder and meat grinder again!;
4. If the zucchini is overripe, with large seeds, then remove this inner part, but take care to keep the total weight of the zucchini in the recipe;
5. Before transferring the sauce to jars, taste it. Get the flavor you want to indulge in winter. Vary the amount of salt, acid and sugar - after all, you can make it sourer or spicier by adding vinegar and hot chili peppers.

Video "Ajika for the winter the best recipes"

The season of preparing vegetables for the winter for good housewives is in full swing: it's time for tomatoes, peppers and other goodies from the south. And this means that it's time to look at old, favorite recipes and not give up on new gastronomic experiments. Below is a selection of adjika recipes, in addition to the usual spicy tomato sauce, you can cook adjika from other, most unexpected vegetables and even berries.

Spicy adjika for the winter - photo recipe step by step

If you like spicy dressings that are served with meat, next recipe must be in your culinary piggy bank. Moreover, it does not take much time and products to create an adjika snack bar. Just five vegetables, simple spices, oil, vinegar, and tomato paste are all you need to make this amazing preserve.

Yield: 6 jars of 200 ml

Time for preparing: 2 hours 0 minutes

Quantity: 6 servings

Ingredients

• Green bell pepper: 1 kg
• Tomatoes: 500 g
• Onion: 300 g
• Hot pepper (chili or pepperoni): 25 g
• Garlic: 1 goal.
• Sugar: 40 g
• Vinegar: 40 ml
• Salt: 25 g
• Tomato paste: 60 ml
• Refined oil: 40

Cooking instructions

How to cook adjika for the winter from tomatoes

Many cooks cook adjika quickly using ready-made tomato paste. But it is difficult to call this option ideal, real housewives use only fresh tomatoes collected at their own summer cottage or purchased from farmers.

Products:

• The most ripe, selected, fleshy tomatoes- 5 kg.
• Garlic - 0.5 kg (5-7 heads).
• Bulgarian sweet pepper - 3 kg.
• Vinegar, standard 9% - 1 tbsp.
• Salt - 1 tbsp. l. (with a slide).
• Hot pepper in pods - 3-5 pcs.

Cooking algorithm:

1. First, disassemble the garlic into teeth, peel. Rinse all necessary adjika vegetables. Then cut the stalks off the tomatoes, cut into pieces. Do the same with pepper, except for the stalks, remove the seeds, you can rinse again under running water. Do not de-seed hot peppers.
2. Next, twist all the vegetables in an old conventional mechanical meat grinder. ( Experienced housewives they say that newfangled kitchen helpers like food processors or blenders do not give the desired consistency.)
3. Pour salt, followed by vinegar, mix.
4. Leave adjika for 60 minutes. Take a sample, if not enough salt and vinegar, then add.

According to this recipe, you do not need to cook adjika, so it will save everything beneficial features. You can take products half as much, make sure that adjika “leaves” well, and cook it as needed.

Harvesting adjika for the winter from zucchini

Classic adjika is peppers and tomatoes, but modern housewives are ready to experiment with this dish. One of the most original solutions is the use of zucchini, they make the texture more delicate, fragrant. Such adjika, if made a little less spicy, can be used as a full-fledged snack dish.

Products:

• Young zucchini - 3 kg.
• Bulgarian pepper - 0.5 kg.
• Salt - 50 gr.
• Fresh carrots - 0.5 kg.
• Red, ripe tomatoes - 1.5 kg.
• Vegetable (even better olive) oil - 1 tbsp.
• Granulated sugar - 0.5 tbsp.
• Ground hot pepper - 2-3 tbsp. l.

Cooking algorithm:

1. Preparation of yummy begins with washing and cleaning vegetables. Zucchini, if old, then clean from seeds. Do the same with pepper.
2. Cut vegetables into bite-sized pieces. Grind everything in the good old way - in a meat grinder.
3. Add granulated sugar, salt, pour in vegetable oil.
4. Put on the stove. Wait until it boils, then cook over very low heat for 40 minutes, stirring all the time, as the vegetable mass tends to quickly burn to the bottom of the container. At the end of cooking, add hot pepper.
5. After adding pepper, squash adjika can still be kept on the stove for 5 minutes and can be clogged.
6. Sterilize jars, they must be hot, lids too. Wrap up for the night.

And let the guests enjoy the unusual taste of adjika in winter and wonder what kind of mysterious ingredient the hostess added here!

How to cook adjika for the winter with garlic

The following recipe is suitable for those housewives who would like to treat their relatives with adjika, but are afraid to cook it because one of the household members cannot tolerate the taste of hot pepper. According to the recipe, this role is “assigned” to garlic, it will take quite a lot.

Products:

• Tomatoes - 2.5 kg, ideally the Bull's Heart variety, they are very meaty.
• Apples "Antonov" - 0.5 kg.
• Bulgarian pepper - 0.5 kg.
• Vegetable oil - 1 tbsp.
• Carrots - 0.5 kg.
• Dill and parsley - in a small bunch.
• Garlic - 2-3 heads.
• Vinegar (classic 9%) - 2 tbsp. l.
• Salt, ground black pepper.

Cooking algorithm:

1. Prepare vegetables, everything should be perfectly washed, remove seeds and tails from apples and peppers, stalk from tomatoes, cut carrots on both sides.
2. Next, cut the vegetables into medium-sized pieces. Grind into puree using a meat grinder.
3. According to the recipe, rinse and dry the greens, do not need to pass through a meat grinder, chop finely enough.
4. Add salt and pepper to vegetables. Pour vegetable oil into the future adjika. Vinegar is recommended to be poured a few minutes before turning off. Since, according to this recipe, the time for boiling adjika is quite long - 2 hours, the vinegar will evaporate.
5. The pan should be enameled, vitamins are less destroyed in it. 5 minutes before the end of the cooking process, send finely chopped greens to the saucepan and pour in the vinegar according to the norm.
6. Lids and containers must first be sterilized in the oven or over steam. Pour hot fragrant adjika, roll up.

Leave a jar for tasting, hide the rest away, otherwise, after the first sample spoon, the family will be difficult to stop.

Adjika recipe for the winter with horseradish

Adjika is a dish of Georgian cuisine, moving to another country or part of the world, it naturally transforms, adapting to local conditions and products. For example, Siberian housewives suggest preparing this dish based on horseradish, which gives no less spicy taste than vigorous Georgian peppers.

Products:

• Juicy tomatoes - 0.5 kg.
• Horseradish root - 1 pc. medium size.
• Garlic - 1 head.
• Salt - 1.5 tsp.
• Sugar - 1 tsp

Cooking algorithm:

1. The technology is as old as the world. At the first stage, you need to prepare tomatoes, horseradish and garlic, that is, peel, rinse, cut into pieces suitable for twisting in a meat grinder.
2. When the turn of chopping horseradish comes, it is advised to twist it not into a plate, but into a plastic bag, securing it with an elastic band. Then the very vigorous aromas of horseradish and his essential oils perfectly preserved and not "get lost along the way."
3. Gently combine the tomato-garlic mass with twisted horseradish, add salt and sugar, stir until dissolved.
4. Sterilize jars, arrange adjika in containers, cork with metal lids.

You can not make such vitamin preparations for the winter, but cook adjika with horseradish directly to the table, with a margin for several days in advance.

Adjika for the winter you will lick your fingers - the most delicious recipe

The more vegetables are included in adjika, the greater the variety of tastes and aromas awaits the taster. The only point is that it is important not to overdo it with hot pepper. When there is too much of it, it will no longer be possible to feel the taste of tomatoes or bell peppers. And for the stomach, excessive sharpness is not very useful.

Products:

• Juicy, tasty, ripe tomatoes - 1 kg.
• Bulgarian pepper - 5 pcs.
• Fresh cilantro - 1 small bunch
• apples with sour taste, for example, "Antonov" - 0.5 kg.
• Carrots - 0.3 kg.
• Parsley - 1 small bunch.
• Garlic - 2 heads.
• Hot pepper - 3-4 pods.
• Refined sunflower oil - 1 tbsp.
• Salt - 0.5 tsp.

Cooking algorithm:

1. According to tradition, the hostess is first expected by vegetables. They need to be cleaned of skin, stalks, seeds. Rinse thoroughly in several waters (or under running water).
2. Cut into pieces so that it is convenient to twist in a meat grinder. According to this recipe, it is allowed to use a newfangled blender for chopping vegetables.
3. Add salt to the aromatic vegetable mixture, pour in the oil. Greens - parsley, cilantro - can be finely chopped, can be sent with the rest of the vegetables to a meat grinder / blender.
4. The cooking process lasts at least two hours, the fire is small, frequent stirring will only benefit.
5. Arrange adjika in small glass containers, previously sterilized. Roll up lids.

Adjika recipe for the winter without cooking

Harvesting vegetables for the winter is usually a very long process. You must first clean all the vegetables, then wash, chop. The cooking process itself can take up to 2-3 hours or sterilization, when there is a danger that the jar will not withstand heat and burst. But there are options for fast cooking adjika that do not require cooking or sterilization, and therefore are popular.

Products:

• Ripe tomatoes - 4 kg.
• Bulgarian pepper - 2 kg.
• Hot pepper in pods (or chili) - 3 pcs.
• Garlic - 6-7 heads.
• Vinegar ( classic version 9%) - 1 tbsp.
• Coarse salt - 2 tbsp. l.

Cooking algorithm:

1. According to this recipe, you can simultaneously sterilize jars, lids and prepare vegetables.
2. Peel peppers and tomatoes from tails, and peppers also from seeds. Garlic undressed into teeth, remove the husk. Wash all vegetables.
3. Grind into a homogeneous mass using your grandmother's favorite meat grinder or a modern blender.
4. After adding salt and vinegar, mix the fragrant and spicy mass thoroughly.
5. Leave for 60 minutes in a cool place, covering the container with a cloth (not a lid).
6. Mix again, now you can put it into prepared jars, roll up the lids.
7. It is recommended to store such adjika in a cool place, ideally in a personal cellar, but it can also be in the refrigerator.

Adjika, prepared in this way, retains the greatest amount of vitamins and minerals.

Homemade adjika for the winter without tomatoes

Each person is individual, there are those who can’t stand tomatoes, while giving up hot sauces can not. There are recipes in which tomatoes play a secondary role or are not used at all.

Products:

• Sweet pepper - 1.5 kg.
• Garlic - 3-4 heads.
• Seasonings (coriander seeds, dill) - 1 tbsp. l.
• Red hot pepper - 3-4 pods.
• Vinegar 9% - 2 tbsp. l.
• "Hmeli-suneli" - 1 tbsp. l.
• Salt - 3 tbsp. l.

Cooking algorithm:

1. The hardest part of this recipe is peeling and rinsing the garlic.
2. Bell peppers are easier to peel, remove stems and seeds. Hold hot pepper under running water, remove the tail.
3. Twist the peppers and garlic in a meat grinder. Grind coriander and dill seeds, add to the fragrant mixture of peppers and garlic.
4. Add salt. Boil 30 minutes. Pour in the vinegar. Boil for another 10 minutes.
5. Arrange in small containers that have passed the sterilization stage. Cork with lids, which were also pre-sterilized.

Senor Tomato can sleep peacefully, adjika is fragrant, juicy, tasty without it!

The recipe for the original adjika for the winter with apples

Fragrant juicy apples with sourness greatly ennoble the taste of adjika. That is why they are an important part of many sauces and hot spices.

Products:

• Tomatoes - 3 kg.
• 9% vinegar - 1 tbsp.
• Sour apples - 1 kg.
• Bulgarian pepper - 1 kg.
• Vegetable oil - 1 tbsp.
• Carrots - 1 kg.
• Garlic - 2 heads.
• Hot pepper - 2 pcs.
• Sugar -1 tbsp.
• Salt - 5 tbsp. l.

Cooking algorithm:

1. Peel, rinse, chop vegetables and apples with hot pepper into a homogeneous mass using a blender / ordinary meat grinder.
2. Lastly, send the garlic to the meat grinder and twist it into a separate container.
3. Stew the fruit and vegetable mixture in an enameled container for 45 minutes (the fire is very weak, frequent stirring with a wooden spoon is welcome).
4. Add salt with sugar, oil with vinegar. Withstand 10 minutes. Add garlic. Hold on for another 5 minutes.
5. This time is spent on sterilizing containers and lids.

Delicate apple aroma and sharp taste of adjika will be a great decoration for any meat dish.

Simple homemade plum adjika for the winter

Of all the fruits growing in the middle lane, the plum is the most unique. It goes well with sweet desserts, good in pies, goes well with meat and fish. But the plum in adjika is especially refined.

Products:

• Plums of sour varieties - 0.5 kg.
• Bulgarian pepper - 0.5 kg.
• Garlic - 2 heads.
• Hot pepper - 2 pods.
• Tomato paste - 1 tbsp. l.
• Sugar - 4 tbsp. l.
• Salt - 2 tbsp. l.
• Vinegar 9% - 2 tbsp. l.

Cooking algorithm:

1. Rinse plums and peppers, remove pits and seeds from fruits. Peel and rinse the garlic, just rinse the hot pepper pods.
2. Send everything to a meat grinder, transfer to an enameled pan / basin.
3. Sprinkle with sugar, salt, put tomato paste.
4. The cooking process lasts 40 minutes. Pour in the vinegar 5 minutes before completion.

Such adjika can be served almost immediately to the table (after cooling). You can prepare for the winter, spreading out in sterilized jars and corking.

Harvesting for the winter - Bulgarian adjika

It is clear which product will be the main one in adjika with the prefix "Bulgarian", naturally, sweet, juicy, beautiful peppers. Yes, and its taste is more delicate, compared with the sauce prepared on the basis of classic recipes only with tomatoes.

Products:

• Sweet pepper - 1 kg.
• Garlic - 300 gr. (3 heads).
• Hot pepper - 5-6 pods.
• Vinegar 9% - 50 ml.
• Sugar - 4 tbsp. l.
• Salt - 1 tbsp. l.

Cooking algorithm:

1. Remove the seeds from the Bulgarian sweet pepper, cut off the tails of both peppers. Rinse, then use a classic mechanical meat grinder.
2. Peel the garlic, rinse, also send to the meat grinder.
3. Add salt and sugar to the resulting aromatic mixture, stir until completely dissolved. Pour vinegar here, mix again.
4. Adjika is not boiled, but before laying out in containers and clogging, it must be infused (at least 3 hours).

You need to store adjika from bell pepper in a cold place.

Awesome green adjika - harvesting for the winter

This adjika, which has a stunning emerald color, is called gastronomic calling card Abkhazia. But any housewife can cook an unusual seasoning for meat: it does not contain any secret and exotic ingredients.

Products:

• Bitter green peppers - 6-8 pods.
• Garlic - 1 head.
• Cilantro - 1 bunch.
• Salt - 1 tbsp. l.

Cooking algorithm:

1. Peel and wash the garlic, just cut off the tails of the pepper. Cut into pieces.
2. Rinse cilantro, dry.
3. Using a sharp knife, chop all the prepared ingredients as finely as possible, and then mix with salt.

A real Abkhaz hostess grinds vegetables, herbs and salt in a mortar, but if you want to make the process faster, you can use a meat grinder by passing the mixture through a grate with small holes twice. This adjika has an amazing taste and an exotic look!

Adjika is a very popular dish from Abkhazia. In fact, the classic Abkhaz adjika is prepared 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 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 delicate taste, then the seeds from the pepper must 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 peppers, 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!

Good day dear guests and readers of the blog! Again, in these September days, I would like to please you with an interesting preparation of such a dish as adjika.

Someone just doesn’t call such an appetizer, it’s customary for someone to call it a lure, for someone with a different name. It is interesting that it is prepared in different ways. In my family, it has always been customary to cook it from a tomato, but it turns out you can make it from plums, zucchini, apples, eggplants and prunes.

Interesting! Well, in general, traditionally it was always made with great spiciness and was made only from hot red pepper and garlic (the Abkhazian version). Then later they came up with the Armenian, Georgian and Caucasian versions.

And that's not all, there are still disputes about what exactly real adjika it is certainly prepared from plums, I took this information from one forum. For me, it’s best to make red tomatoes, but what do you think?

Therefore, today will be considered best options preparation of boiled thick adjika from tomato, as well as raw without cooking and sterilization, and each type will use its own interesting components in order to improve taste qualities, such as garlic, bell pepper, horseradish, hot pepper, etc.

A proven and affordable option with tomatoes and garlic, which everyone will be able to make for themselves, because it is prepared very quickly and easily, without any problems, from this amount you get 4 floors liter jars. To get a very beautiful color for adjika, I advise you to take red bell peppers so that they merge with the color of tomatoes.

The most important thing is good mood and then everything will work out. Use it simple and step by step instructions making this wonderful sauce.

We will need:

• red tomatoes - 2.5 kg
• sweet bell pepper - 500 g
• garlic - 150 g
• hot pepper - 1 pc.
• sugar - 100 g
• vegetable oil - 50 g
• salt - 0.5 tbsp
• vinegar 9% - 25 ml

Cooking method:

1. Process the tomatoes well in cold water, then remove the stem and cut each tomato in half.

2. The next step is to twist the red fruits through a meat grinder. Thus, such a red slurry will turn out. To leave all the excess juice, you will need to evaporate the mass on the stove, or you can cheat. To do this, take a colander, cover it with ordinary cotton gauze, then pour in the tomato pulp.

Important! Place the colander in a deep bowl or basin.

3. While excess moisture drains, prepare the bell pepper and garlic. As usual, clean the pepper from the seeds and from the tail. Peel the garlic. If there are any yellow tips on the garlic, then it will be very important to cut them off and remove them.

Chop the pepper with a knife of arbitrary shape.

4. Now twist it together with garlic in a meat grinder. Get two vegetable porridge))). Transfer the finished tomato mixture after draining into a colander into a thick saucepan.

Important! To make the juice stack faster, you can use another trick, bring the gauze bag up.

5. Put all the ingredients in one pan (twisted drained tomatoes, twisted peppers and garlic), the mixture will already be pasty, thick. Stir. Add sugar, salt, vegetable oil. and of course the vinegar. Put on the fire to cook.

Important! Be sure to take 9% vinegar essence, remember this.

6. Cook for about 30-40 minutes from the moment of boiling. Get very thick and homogeneous mass. Then pour into sterilized jars. Close with sterilized lids using a seamer.

7. Such yummy, well, you just can’t take your eyes off, you will lick your fingers. Enjoy your meal. Store in a cool place, such as on a shelf in a cellar. Good luck to all!

How to cook adjika according to the recipe You will lick your fingers

It turns out very tasty and just fly away! As my household say, just a bomb!

Recipe for the classic Abkhaz adjika from tomato

This is a traditional type of adjika, which can be made at home is not really tasty. It is close to the current GOST, but slightly modified.

We will need:

• Tomatoes - 2.5 kg
• Sweet bell pepper - 3 pcs.
• Hot pepper - 1-2 pcs.
• Onion - 2 heads
• Garlic - 1 head
• Basil or cilantro or celery - 1 bunch
• Ground black pepper

Cooking method:

1. Wash all vegetables well with cold water, and then chop everything. Tomatoes into pieces, removing the stalks, pepper into plastics or strips, cut the onion into halves with a knife, and each half into another half.

Interesting! It will turn out very piquant if you add a little celery.

Finely chop the greens with a knife, cut one piece of hot pepper in half, you will need to try and add to your taste.

2. Well, what's up. Twist everything through a meat grinder. This is all done very quickly and noisily))).

Important! If you don't have a meat grinder, you can use a blender.

Add freshly ground black pepper and taste. If you are not spicy, then add another half of hot pepper, salt. Stir.

The whole cooking process is finished, now pour into jars. I will say right away that you need to store such a tomato deliciousness in the refrigerator. Because we didn’t sterilize the jars, we didn’t use vinegar, and as you can see, this recipe is without cooking. How to do then without cooking, but at the same time for the winter.

Interesting! I do it very original way, I would say this method is used by everyone, but not everyone uses it. I love freezing food in the freezer.

So, just such an adjika can also be placed there. To do this, take small jars, I usually take from children's fruit purees and pour them into them. Voila, in the freezer and at any time I took it out and ate it. Am-am, most importantly, all vitamins and properties are preserved. Well, how do you like this idea?

Well, a very chic adjika will turn out, try it and you will certainly succeed!

Video recipe for cooking snacks from tomatoes, peppers and garlic without cooking

Raw adjika, it turns out that there is such an option, it is prepared without vinegar and preservatives, watch this story and blow up your body with such a snack. Cool!

Homemade adjika - the recipe is not too bitter

Raw adjika from tomato and without cooking is very popular with my guests, as it still contains one more interesting ingredient, it's crap. We can say that this is crap, someone calls a horseradish or gorloder. In general, whatever you want, call it. It also tastes amazing. Such a culinary creation will not leave anyone indifferent.

You will need 2 kg of tomatoes, but you can take more or less, depending on which time you do it, if for the first time for a test, take less, otherwise you don’t like it, the taste and color, felt boots are different))).

We will need:

Cooking method:

1. Peel the juicy peppers from the seeds and chop into pieces, finely chop the tomatoes, peel the garlic, chop the hot pepper into pieces, place all the ingredients in a container from a blender or food processor.

Interesting! If you want to make spicy adjika, then take more hot pepper. Experiment!

2. Such a juicy and tomato mixture of vegetables will turn out.

3. Add 2 teaspoons of store-bought horseradish to this mass, then sugar, salt and vinegar.

4. Then comes vegetable oil. Stir.

5. Pour into jars, close nylon lids, it turns out to be moderately spicy and very fragrant and tasty.

Store in a cool place in the refrigerator or cellar.

Adjika for the winter from tomato and garlic without cooking

It's another one cold way cooking adjika for the winter without bell pepper.

The technology is a little unusual, you yourself will understand this when you start reading the sequence of actions. perhaps someone will not like this option, and he will say some kind of bodyaga, and he will be right, how many people, so many opinions. I personally love unexpected options and sometimes I make such vigorous ones. It's up to you, as always.

We will need:

Cooking method:

1. Peel hot peppers from seeds.

2. Remove the stalk from the tomato, cut them into small pieces arbitrarily. In fact, it does not matter, because they will subsequently be twisted.

3. Peel the garlic and prepare for work. Place the tomatoes, then the garlic and pepper, one by one into the meat grinder bowl.

4. Salt, taste.

5. Now put the liquid mixture in a jar and watch it for 3 days to ferment.

6. Such a thick and unusual adjika is ready. Suitable for any side dish. Pour it into sterilized jars and close the lids. But still remember that without cooking this product should be stored in the refrigerator and not for very long.

If you want it to be stored longer, then use another

On this note, I end my note, I hope it was useful to someone. Good luck in cooking, great preparations for you for the winter. Until then, see you all!

Do not forget to subscribe to my blog, join the group in contact, smile more often and give everyone your smiles))).

Sincerely, Ekaterina Mantsurova

Recipes for the most delicious homemade adjika:

Today we will talk about the most wonderful spicy snack, which is customary to smear on a piece of fresh fragrant bread, Her Majesty the Queen on our table, incomparable adjika. It is good to consume this queen even with a bite with hot soup, even with meat on the coals ... she will go with a bang to any savory dish!

The benefits of adjika are undoubtedly great, not only does it retain the entire set of vitamins and trace elements that make up the products, its components, but in general it has a beneficial effect on increasing metabolism, improves appetite and has some antiviral effect.

Well, first of all, the most simple recipes and gradually get harder.

The most delicious homemade adjika - Abkhaz hot spicy adjika for the winter

The recipe is classic, traditional, original. The easiest to prepare, literally a ten-minute matter.

Products:

• a pound of hot red pepper, slightly dried in the sun, if you don't want it too spicy, take out the seeds,
• a good bunch of cilantro, preferably harvested during flowering,
• a small bunch of sprigs of young dill,
• bunch of parsley leaves
• 5 heads of garlic,
• 3 table spoons of suneli hops,
• a glass of coarse salt,
• you can add a couple of handfuls of walnut kernels - for an amateur.

Clean, wash, dry everything. Scroll through a meat grinder, salt, mix and scroll a few more times to get a homogeneous paste. Even better, use a food processor with a sharp knife and chop everything into dust.

Let it brew on the kitchen table for a couple of days. Divide into jars or food containers and store in the refrigerator.

Homemade adjika - a recipe with horseradish

The invention is already Russian culinary specialists. The people call it differently - horseradish, gorloder, horseradish. Simple and quick to prepare, a set of products for her in August in every garden with a shaft. Keeps great in the fridge all winter.

• tomatoes very ripe kilogram,
• horseradish - a tenth of the tomatoes classically, but who likes more spicy add more,
• a couple of pods of hot red chili,
• a couple of heads of garlic
• spoon with salt on top.

Here, in working with horseradish, a meat grinder is preferable than a food processor, the texture of horseradish is too viscous.

So, wash, clean, dry everything. We turn through a meat grinder and mix well. When we skip horseradish, it is better to put a plastic bag on the meat grinder and tie it on the outlet neck - it will not pinch your eyes. Or throw all the components interspersed, also to reduce the ingress of horseradish vapor into the air.

Salt, mix thoroughly until the salt is completely dissolved.

We place in sterile dry jars and put them in the refrigerator or cellar.

It is very suitable for any first or second course as an addition to bread on cold winter evenings.

Well, very fast and delicious! Guests and family will appreciate the table perfectly.

Ingredients:

• ripe tomatoes 3kg,
• hot pepper only 4pcs,
• sweet pepper, preferably red 5pcs,
• garlic 10 large teeth,
• onion 5pcs,
• ½ cup vegetable oil,
• table vinegar 9% 5 50 ml,
• salt - a spoon with a large top.

We do it step by step:

1. Wash, clean, dry everything. Cut out the seeds from the pepper.
2. Twist in a meat grinder or chop tomatoes, peppers, onions and garlic in a blender.
3. Mix with vinegar and salt. Add the oil last and mix thoroughly.
4. In sterile dry jars and put in the refrigerator or cellar.

It will be very tasty at the table!

Video recipe: spicy adjika for the winter - you will lick your fingers

Open a jar of such a burning blank on a winter day and remember those summer times with barbecue.

This recipe will be more complicated and more time consuming, but the result is worth it, take my word for it. In addition, such a blank can be stored in the cellar for years, if necessary.

The fact is that this adjika, unlike the previous ones, we will cook with you.

• tomatoes large, very ripe 3kg,
• large carrot 1.5 kg,
• bell pepper 2kg,
• garlic 10 cloves,
• chili pepper 2 pods,
• salt 2 tables. spoons,
• half cup sugar
• vegetable oil half a glass,
• table vinegar half a glass, can be replaced with apple cider vinegar.

Now cooking:

1. Wash everything, clean, cut out the seeds from the pepper, dry it.
2. cut tomatoes large pieces In a saucepan, add half a cup of water and bring to a boil over medium heat. We do not let it boil, we immediately remove and cool. On a sieve we roll back the skins and seeds, we get a thick tomato juice with pulp.
3. Grind carrots and peppers in a blender. We put it on a small fire for an hour and a half.
4. Add crushed garlic, salt and sugar, pour in vinegar, mix and let simmer for another 5 minutes.
5. Remove from the stove and quickly lay out in sterile jars, roll up, turn over and under a fur coat until completely cooled.

This option gives scope to your imagination. You can experiment on the basis of this recipe as you like, adding any vegetables and even fruits to it during cooking - everything will be delicious.

Delicious adjika from zucchini in Belarusian

Another unusual recipe, its other name is adjika with zucchini in Belarusian.

• zucchini 3kg,
• carrots half a kilo,
• sweet pepper half a kilogram,
• tomatoes a kilogram and a half,
• garlic peeled glass,
• ground red pepper 2.5 tablespoons,
• vegetable oil glass,
• salt 2.5 table. spoons,
• sugar glass.

The preparation is the simplest:

1. As usual, wash, clean, dry everything. Scroll through a meat grinder or chop in a food processor, garlic too, but in a separate bowl.
2. The resulting vegetable paste is mixed with vegetable oil, add sugar and boil in a large roasting pan with a thick bottom for about forty minutes.
3. Add hot pepper and garlic, simmer for another five minutes.
4. Remove from heat, place in sterile jars and roll up. Turn over and under a fur coat until the morning.

The taste of this adjika is tender, sweet with piquant sourness, not very spicy.

Adjika homemade - a recipe for the most delicious homemade adjika for a spin

The so-called bitter. A dish for real men - very spicy!

• tomatoes 5 kilograms,
• carrots 2 kilograms,
• 300 grams of hot chili,
• kilogram of garlic
• paprika kilogram,
• vegetable oil 200g,
• salt spoon with a large top.

Wash, peel and dry all vegetables. Scroll through a meat grinder or chop in a food processor. Put in a saucepan, add oil and salt. Simmer for about an hour over low heat, stirring occasionally. Place in sterile jars and seal. Cool down under a fur coat.

More interesting articles on homemade preparations for the winter:

1. Pickled zucchini

How to cook adjika without bell pepper at home - with eggplant and honey

But with eggplant! Somewhat exotic, but tasty - you will lick your fingers!

You will need:

• tomato 3kg,
• eggplant 2kg,
• garlic 0.5 kg,
• 4 hot chili pods
• a glass of vegetable oil
• half a glass of table vinegar 9%,
• parsley to taste, if you really like it, then a good bunch,
• dill is also at your discretion,
• 3 large spoons of sugar
• Salt table. spoon with a large slide,
• three tablespoons of honey, as much as you scoop.

Chop all vegetables in a food processor. Eggplant for greater sophistication can be cut into small cubes. Put in a large roasting pan, salt, mix with sugar, butter and simmer over low heat for about 50 minutes.

Add honey and stir thoroughly. Add finely chopped fresh herbs, boil for a couple of minutes and add vinegar. Stir and let stand for a few minutes. Put in sterile jars, put on the lid and cool under a fur coat.

Honey will give the dish a special charm!

How to cook the most delicious homemade adjika with apples

Also somewhat exotic and unusually tasty recipe.

Products:

• tomatoes a little more than a kilogram,
• sweet paprika 0.5 kg
• apples 0.5 kg, preferably sour,
• hot chili 3 pods,
• carrots 0.5 kg,
• garlic 2 heads,
• table salt. a spoon,
• vinegar table half a glass,
• vegetable oil half a cup,
• sugar half a glass.

Cooking:

1. Wash and dry ingredients. Remove seeds from peppers and apples.
2. Chop all vegetables except garlic in a blender to dust and put in a large roasting pan.
3. Simmer for approximately 1 hour 20 minutes.
4. Add crushed garlic, oil, sugar, salt and vinegar to the resulting mass and mix. Boil for three more minutes.
5. Place in sterile jars, roll up and leave to cool upside down under a fur coat.

Very tasty and fragrant!

Recipe for homemade adjika without vinegar with plums or cherry plums

But at the same time it is very unusual, because with plums or cherry plums, whoever likes what!

Ingredients:

• 1kg plums, preferably unripe or cherry plums,
• 15 good cloves garlic,
• 2 hot chili pods
• 5 kg sweet paprika, ¼ teaspoon ground black pepper, coriander, cloves,
• on a small bunch of greens that you find - dill, basil, tarragon, parsley,
• tomato paste 1 spoon,
• salt table spoon with a small top,
• half a glass of sugar.

Cooking:

1. Rinse vegetables thoroughly, remove pits and seeds from peppers from plums, dry.
2. Chop plums, peppers and all herbs in a food processor.
3. Salt, add sugar, ground spices, tomato paste, mix thoroughly and simmer for about half an hour on a small fire.
4. Add finely chopped garlic and boil for another three minutes.
5. Place in jars and seal. Inverted under a fur coat until completely cooled.

Enjoy your meal!

Delicious adjika with carrots for the winter

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

Products:

• per kilogram of carrots and pumpkins,
• half a kilo of onion and sweet pepper,
• 2 chili pods
• half a glass of vegetable oil.
• a bunch of cilantro and basil,
• garlic 10 cloves
• lemon,
• a tablespoon with a little salt.

Cooking:

1. Wash all the main vegetables, peel, remove the seeds from the pepper, cut into pieces and put on a baking sheet. Cover with foil and bake for forty minutes.
2. Cool and grind in a blender along with chili pepper, lemon, garlic, herbs and salt.
3. Serve straight to the table!

From the history of spicy snacks

Adjika - the word itself is of Abkhaz origin and means, in fact, bread and salt, a welcome meal when meeting dear guests. Rubbed her wives of Caucasian horsemen in the old days on a stone, investing a lot of time and effort into this unpretentious occupation. But we are modern and advanced people, so we won’t kill ourselves like that. There are combines, blenders, meat grinders in our kitchens - so let them twist, and tinder, and crumple, and we will look after them!

Initially, it was a paste-like salty mass of red color, which includes various components, red hot pepper and garlic, coriander and blue fenugreek ... Do not be afraid of blue fenugreek, it is called smartly utsho-suneli, it is almost always part of all of us well known hops-suneli.

However, over time, people have learned to add a lot of other healthy and nutritious vegetables and even fruits with nuts to adjika, making it less salty and spicy, quite suitable for our inexperienced European stomach.

The color has also changed, now they are preparing green adjika from green pepper. It is very convenient to use it mixed with sour cream or mayonnaise for cooking. various sauces and as a seasoning for soups.

Home cooking rules

Here I will tell you some general rules when preparing adjika, so as not to be repeated in each recipe and I will highlight them in italics:

• Wash vegetables and other components thoroughly and be sure to dry them on a towel, especially for those recipes that are not heat-treated - not a drop of water should get into the dish!
• Be sure to sterilize jars and lids and let them dry!
• Important!!! First we sterilize the jars - then we start cooking!
• With bitter hot pepper it is advisable to work with gloves so as not to get burned!

Well, perhaps, that's all about adjika, a delicious, fragrant and varied seasoning that takes its place of honor on my table. Hopefully yours is now too!