Spicy adjika without tomato. Homemade adjika for the winter - the best recipes for harvesting with and without cooking

Any housewife should know how to cook spicy adjika, because it is very tasty snack which can become a favorite for the whole family. It can be made spicy and not very, boiled and fresh, as well as from a tomato and from some other ingredients.

So, let's consider several options for how to cook adjika at home. All the recipes below are winter preparation options, but they can also be used to prepare sauce for immediate consumption.

Adjika from zucchini

Consider, perhaps, immediately a very original and non-standard recipe for cooking adjika for the winter, in which zucchini predominates among the ingredients.

To prepare the sauce, it is necessary to pass through a meat grinder three kilograms of zucchini, a pound of carrots, the same amount of sweet pepper, 1.5 kilograms of ripe tomatoes, almost three tablespoons of dried hot red pepper. Pour a couple of tablespoons of salt into the total mass, pour in a glass of purified sunflower oil, half a glass of sugar. Mix all ingredients well and cook for 30-40 minutes.

After that, five medium heads of garlic are added to the vegetables, the cloves of which also need to be chopped, for which you can use a crusher or meat grinder and cook for another five minutes. Next, you need to pour 100 ml table vinegar and after two minutes of cooking, adjika can be rolled into sterilized jars.

As advised by housewives who know how to cook adjika according to this recipe, it acquires a juicy taste after a couple of weeks after cooking.

Adjika with apples

Adjika prepared according to this recipe is ideal for different dishes especially those made with meat.

To prepare it, you need to peel a couple of kilograms of tomatoes and 0.5 kg of apples (preferably with sourness), these ingredients must be passed through a meat grinder, you also need to add a kilogram of bell pepper chopped in the same way and 0.5 kg of carrots, after which grind and add 200 grams of garlic. The total mass should be supplemented with a glass of vegetable oil, salt, pepper and 100 g of hot pepper, which can be used both fresh and dried. The ingredients must be mixed well and put to boil for 2.5 hours, not forgetting to stir occasionally. As soon as the adjika is ready, it needs to be laid out in jars or rolled up.

From the above list of ingredients, a total of three liters of the finished product is obtained.

Green adjika

For some reason, everyone is used to seeing red adjika, but Caucasian cuisine has the same sauce, only green. If you don’t know how to cook adjika for the winter without boiling, make it according to this recipe - it will be both unusual and very tasty. Moreover, the technology is very simple.

To prepare such a blank, you need to take 4 sharp thin peppers, completely peel them from the stalks and seeds, and then put them in a blender. Next, you need to send 4 large bunches of fresh cilantro and about 10 peeled garlic cloves there. All these ingredients must be thoroughly crushed in a bowl and then add a tablespoon of salt.

Such an unusual adjika can stand in the refrigerator for a long period, and at the final stage it can also be rolled into jars. As for serving, it will be ideally combined with stewed or baked meat, vegetables, fish and side dishes.

Traditional Abkhaz adjika

The culinary history of this sauce originates in Abkhazia. It is not surprising that in this country they know exactly how to cook adjika. According to the presented recipe, you can make an excellent preparation for the winter, and also use it almost immediately after cooking (in this case, the taste will not be saturated).

To prepare a real Abkhaz adjika, you need to remove the stalks from 0.5 kilograms of chili peppers without cutting the fruits themselves. Then they must be thoroughly washed and dried. While water is draining from the pepper, you need to peel 300-400 grams of garlic and grind in a meat grinder 2-3 times. After that, the same must be done with pepper, parsley, basil, coriander and dill, which must be taken in 50-70 grams. After that, the whole mass can be crushed in a blender, or you can not do this - it all depends on the individual preferences of the hostess. In Abkhazia, it is prepared in such a way that there are pieces and pepper seeds are felt - this is the main feature of such adjika.

In this form, adjika should be tightly covered and left in a large bowl for 3-4 days until part of the liquid has evaporated. Experienced chefs note that for this purpose, you can choose dishes from any material other than aluminum.

After the specified period, adjika should be decomposed into small jars and, without sterilizing, close them with plastic lids. In this form, it can even be stored in the refrigerator.

Adjika with tomatoes and peppers

How to cook adjika in such a way that everyone salivates from its aroma alone? The answer is simple: you need to make it according to this recipe!

To prepare fragrant and unrealistically tasty adjika, you need to peel 20 large bell peppers from seeds and stalks and, together with six large ripe tomatoes, twist them in a meat grinder. After that, the vegetables should be boiled for 20 minutes.

In the meantime, you can start preparing the rest of the ingredients. We take a glass of peeled garlic and the three most spicy peppers. These products must be finely chopped and added to boiled tomatoes. In this composition, vegetables should continue to cook it for 10 minutes. After this time, pour a glass of sugar, a spoonful of salt into a common pan, pour in one glass of purified sunflower oil and table vinegar, then boil for another 10 minutes, add a pre-chopped bunch of parsley, hold on fire for another 5 minutes, stir well and, pouring into sterilized jars, roll up.

Plum Adjika

Another option on how to cook adjika for the winter, the recipe originates in the Caucasus. At the exit, the hostess will receive a delicate and fragrant sauce with which she can surprise not only her household, but also guests.

To prepare adjika from plums, you need to clean a kilogram of the main fruits from the seeds, and, after washing them thoroughly, lower them into hot water for 5 minutes - let them cook a little in the pan. After the specified time, they must be removed from the water and thoroughly rubbed with a meat grinder. Separately, you need to clean the seeds and grind in a meat grinder five Bulgarian peppers, three hot ones, as well as a couple of medium heads of garlic. These vegetables must be added to plums.

After all the ingredients have been collected, they must be salted (1 tablespoon), sprinkled with sugar (2 tablespoons) and add a bag of suneli hop spices (15 g). After thorough mixing, the pot with the contents must be put on fire and boil for 20 minutes, stirring occasionally. Then the finished sauce must be poured into sterilized jars and rolled up with metal lids.

dry adjika

Any hostess who likes to surprise her household with unusual, original and fragrant dishes, should know how to cook, as this seasoning can make almost any dish original: it can be added to baked meat, soup, garnish, and also diluted with liquid to create a unique sauce. There can be a lot of options for its preparation, but the one that is given here is the most optimal, since it is universal.

So, how to cook dry adjika? To do this, you need to prepare in advance - dry the hot red pepper, which can take about a couple of weeks. After it becomes dry, 600 grams of pepper should be ground on a wire rack, in a coffee grinder or in any other way, add 4 tbsp. l. dry coriander, a couple of tablespoons of dill seeds, the same amount of suneli hops and, finally, a little salt. After all the ingredients are combined, they must be mixed well and can be used!

It is very easy to prepare such a mixture, but in order for it to be truly indispensable, the proportions of each seasoning must be strictly observed. If you wish, you can experiment with them yourself.

Beet Adjika

Not less than original version how to cook adjika for the winter - make it from beets. To do this, you need to clean from excess and thoroughly wash a couple of kilograms of red beets, the same number of ripe tomatoes, half as much bell pepper, 300 grams of garlic and hot pepper Chile. All vegetables should be thoroughly dried on a towel and passed through a meat grinder, it would be better if you do this a couple of times. Next, they need to be put in one common pan, bring to a boil and, immediately reducing the heat, cook for an hour, sometimes stirring. As soon as the allotted time has passed, here you need to add half a glass of sunflower oil (peeled), 2 tbsp. l. soy sauce and 3 st. l. granulated sugar, and salt to taste. Now all the collected ingredients must be mixed well and continue to cook for 20 minutes. Then the entire contents of the pan should be laid out in sterilized jars and rolled up under metal lids.

Adjika from tomato

This option of how to cook tomato adjika for the winter will be very popular with those who love pasta, it combines most successfully with it.

In order to make such an adjika, you need to peel 2.5 kilograms of tomatoes from the skins and pass them through a meat grinder. Next, they must be folded into a saucepan and put to cook until boiling. After the tomatoes boil, the fire must be sharply reduced and the cooking process continued for another half an hour.

In the meantime, you need to pass a couple of kilograms of carrots through a meat grinder and half as much sour apples(without cores and skins). After 30 minutes of boiling the tomatoes, add these ingredients to the pan and continue thermal processing for another 30 minutes. While the vegetables are being cooked, it is necessary to grind a kilogram of bell pepper and 4 bitter peppers in a meat grinder, add 300 grams of chopped garlic to them and send it all to a pan with boiled vegetables and mix well.

After boiling the total mass, it will be necessary to reduce the heat again and continue to cook again for half an hour. As the allotted time passes, add 1.5 cups of vegetable oil, salt and sugar to adjika at your discretion. All components after stirring should be boiled for another 15 minutes, and can be rolled into jars.

How to cook adjika from tomato (without heat treatment)?

Fans of such a wonderful seasoning will certainly admire the taste of tomato adjika cooked without any heat treatment. In order for her to have the most rich taste, you need to take the ingredients in a clearly defined amount.

A kilogram of bell pepper must be cut, cleaned of seeds and stalks, all seeds and partitions must also be removed from a pair of hot peppers. You also need to prepare 5 medium horseradish roots, wash them and cut into small pieces. Garlic is peeled separately (5-6 medium heads) and five kilograms of ripe tomatoes are cut. All ingredients must be carefully ground in a meat grinder, for which you can pass them through the unit twice or even three times. Now adjika is ready - it remains to add 100 grams of salt to it and mix everything well. Now it can be poured into jars and completely closed with plastic lids (ordinary plastic bottles can be used as containers).

It is very easy to cook such adjika at home. From the presented amount of ingredients, five liters of the finished product are obtained.

Adjika from zucchini, onions and apples

If you know how to cook tomato adjika, then you can experiment with creating it from other ingredients. Such a seasoning is wonderful if you make it from apples, zucchini and onions. Adjika prepared according to this recipe can be stored until the very winter and enjoy its fresh spiciness in the cold.

For cooking, grind three kilograms of zucchini peeled from seeds and peel in a meat grinder, add 1.5 kg of red tomatoes, 1 kg of sour apples, the same amount of onions, 0.5 kg of carrots and the same amount of sweet bell pepper. In the total mass you need to add a glass of vegetable oil, 0.5 cups of sugar and a couple and a half tablespoons of salt (you can with a small slide). All components must be mixed well and put to cook for 40 minutes, stirring occasionally so that the contents do not burn.

After the allotted time has elapsed, add a glass of chopped cloves of garlic and a tablespoon of dry hot to the pan. ground pepper. The mixture must still be boiled for five minutes, then add half a glass of table vinegar, mix thoroughly and arrange in sterilized small jars, rolling under metal lids using a special machine.

Adjika with walnuts

Another unusual, but very original recipe for homemade adjika is with walnuts. Experienced housewives they assure that according to this technology it is prepared very quickly and immediately after cooking it has bright taste qualities. Also, due to the fact that during the cooking process, the dressing is not subjected to thermal treatment, it contains a huge amount of useful substances and vitamins.

So, in order to cook walnut adjika, you need to take 250 grams of shelled kernels, three medium tomatoes, one bell pepper large size, three hot peppers, a large bunch of your favorite greens, cloves from three heads of garlic and grind it all in a meat grinder (you can twice) or a blender. After such a procedure, you also need to send three tablespoons of rice vinegar and olive oil, as well as one teaspoon of salt and mix everything well again until smooth.

After such simple manipulations, the walnut adjika will be ready. It is ideal for meat and fish dishes, all guests will certainly admire its taste. In this recipe, the number of ingredients is calculated in such a way that the output is spicy sauce, so that, if desired, the volume of each of them can be calibrated based on your individual preferences regarding the sharpness and spice of your favorite product.

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. Follow this easy and step-by-step recipe to make 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. Place 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 boil.

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

6. Cook for about 30-40 minutes from the moment of boiling. You will get a 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 this recipe, as you can see, 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 another interesting ingredient, this is horseradish. 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. maybe 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. Hot pepper clear the 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

It is an Abkhazian and Georgian spicy seasoning with the consistency of a thick paste, which includes ground red pepper, cilantro, spices, dill, garlic, grated kernels walnuts and salt. Classic variant 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? Today we will study 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 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!

Spicy adjika for the winter - the best recipes "for 5 kg of tomatoes" step by step with a photo

Translated from the Abkhaz "adjika" means "salt". According to legend, adjika was “invented” by Abkhaz shepherds who graze 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. 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, you will get an excellent spicy sauce for your favorite meat and fish dishes.

The necessary ingredients for the preparation of spicy adjika according to the recipe "for 5 kg of tomatoes":

• tomatoes - 5 kg
• sweet pepper - 1 kg
• carrot - 1 kg
• onion - 600 gr.
• garlic - 400 gr.
• hot pepper - 150 gr.
• vegetable oil - 1.5 cups
• sugar - 1 cup
• salt - ½ cup
• vinegar 9% - 150 ml

How to prepare spicy adjika from 5 kg of tomatoes for the winter - step by step instructions with a photo:

1. Rinse the tomatoes thoroughly under running water and, if necessary, cut out the damaged areas. Pass through a meat grinder or blender, turning juicy fruits into tomato puree.

   
   

2. We clean the sweet and bitter peppers from the stalks and seeds and also grind with a meat grinder. Alternatively, you can soften the finely chopped vegetables by stewing them in a frying pan, and then crush them with a crush - we choose the most preferred method.

   
   

3. Carrots, onions and garlic also need to be peeled and grated or, after the rest of the vegetables, sent to a meat grinder or blender. In a large saucepan, mix all the chopped ingredients and place over medium heat.

   
   

4. After boiling, the fire can be reduced and continue to stew vegetables for an hour. Pour in vegetable oil and vinegar, salt, sugar. After two hours of stewing on low heat, we begin to pour the finished adjika into sterilized jars, filling the containers to the top.

   
   

5. Having rolled up clean lids, turn the jars upside down and cover with a blanket. After a day, the cooled spicy adjika can be stored in the cellar or put on the shelf of the refrigerator. In winter, such a spicy seasoning will be an excellent addition to the dishes of the festive and everyday menu. Just a meal!

   
   

Adjika from tomato and garlic for the winter - a recipe without cooking, with a photo

Spicy, burning adjika is a traditional Abkhazian seasoning with garlic and hot pepper, without which not a single festive meal can do. Today we will try to soften the “fiery” taste of adjika by adding bell peppers and ripe tomatoes. According to our recipe with a photo, adjika is prepared without cooking or other heat treatment, however, due to the presence of preservatives in the composition, the product will be perfectly preserved until winter. Cooking adjika from tomato and garlic does not take much time, and the result will please everyone who loves everything spicy and “spicy”.

Ingredients for the recipe for raw adjika with tomatoes, garlic and horseradish (mass of vegetables - in peeled form):

• hot pepper (long) - 350 gr.
• garlic - 220 gr.
• ripe red tomatoes - 2 kg
• sweet red pepper - 1 kg
• horseradish root - 150 gr.
• sugar - 2 tbsp. l.
• salt - 3 tbsp. l.

Preparation for the winter of adjika with tomatoes and garlic - according to the recipe without cooking:

1. Cut the washed and dried tomatoes into pieces - halves or quarters (if the fruits are large).
2. Hot chili peppers also need to be washed and spread on a towel to drain the water. Then we cut off the green “tail” of each peppercorn, and it is not required to remove the seeds.
3. Wash the roots of horseradish and thoroughly clean, if necessary, chopping into shorter pieces - 5-7 cm each. Peel the garlic cloves from the husk.
4. We release the fruits of bell pepper from the stalks and internal partitions with seeds. After cleaning, rinse again under running water.
5. All the cleaned components alternately begin to pass through a meat grinder - tomatoes, peppers, garlic and horseradish root. Received vegetable puree place in a suitably sized pot. Add sugar, salt and mix well. Now you need to give time for the adjika to brew so that the vegetables are "mutually" saturated with juices and aromas - about 2 - 3 hours.
6. We wash jars and lids for conservation as thoroughly as possible and steam sterilize. We lay out the adjika in jars and roll it up, and any “secluded” place is suitable for storing the blank - a pantry shelf, a basement or a refrigerator. Opening such a jar in winter, you can enjoy the new taste of your favorite dishes.

Spicy adjika from tomato and garlic for the winter with cooking - without vinegar, recipes step by step

For harvesting adjika for the winter, very ripe tomatoes, even slightly crushed ones, are best suited - damaged or spoiled places need to be cut off. Many popular homemade adjika recipes include vinegar, which ensures the safety of the product for a long time. However, not everyone likes the sharp aftertaste of this natural preservative, which he so “generously” shares with vegetables in a jar. So spicy adjika from tomato and garlic, cooked step by step according to our recipe, is for everyone who, for one reason or another, is recommended to eat dishes without vinegar. So fast and so delicious preparation with a rich taste of vegetables and spices, it goes well with fried and baked meat. Enjoy your meal!

We stock up on ingredients to prepare spicy adjika with tomatoes and garlic for the winter:

• tomatoes - 5 kg
• sweet pepper - 1 kg
• hot chili pepper - 16 pods
• garlic - ½ kg
• vegetable oil - ½ cup with a capacity of 200 gr.
• salt - 1 tbsp. l.

A step-by-step description of the recipe for boiled adjika with tomatoes and garlic for the winter without vinegar:

1. We wash the sweet pepper, remove the seeds and the stalk, and cut off only the green part of the chili pepper. I also wash the tomatoes and, if necessary, cut out “problem” places. We free the garlic cloves from the husk.
2. We pass the prepared peppers and tomatoes through a meat grinder, and then chop the garlic in the same way - into a separate bowl.
3. Pour the vegetable puree into a saucepan and set to cook for 15 - 20 minutes, and after boiling, pour in the oil and salt. At the end, add chopped garlic and mix adjika thoroughly.
4. Pour hot spicy sauce into sterilized jars with a capacity of 0.5 liters, roll up and turn upside down. Having covered with a warm blanket, we wait for it to cool completely and send our spicy adjika to the pantry or other place for long-term storage. In the cold season, you can pamper your household with delicious spicy adjika - as an addition to pasta, chicken, roast pork or a piece of fragrant black bread. Try for health!

Recipe for adjika with apples and tomatoes for the winter - with photo, video

Acute adjika is an excellent tool for increasing appetite, as well as preventing various diseases of the cardiovascular and digestive system. Having discovered this burning Abkhazian seasoning for themselves, other peoples began to supplement classic recipe adjika with new ingredients. Yes, as part of this spicy sauce most often you can find tomatoes, plums, apples, zucchini, bell peppers. Today we will study one of the best recipes with photos and videos of homemade adjika - with apples and tomatoes. Delicate sweet tomatoes organically soften the sharpness of bitter pepper, which, combined with malic acidity, creates a rich taste and aroma. Amazingly delicious homemade adjika!

Adjika from tomatoes and apples for the winter - ingredients for the recipe:

• red tomatoes - 2.5 kg
• sweet pepper - 1.2 kg
• carrot - 0.8 kg
• apples of green sour varieties - 1 kg
• garlic - 180 gr.
• hot pepper - 80 gr.
• sugar - 1 cup
• salt - ¼ cup
• vinegar 9% - 1 cup
• vegetable oil - 1 cup

Cooking apple-tomato adjika for winter according to the recipe with a photo:

1. All vegetables need to be washed and prepared for further processing - peel the carrots, remove the seeds from the sweet pepper, cut out the apple centers, as well as spoiled areas. We clean the garlic from the husk, and cut off only the green “tail” from the bitter pepper.
2. Cut clean tomatoes and apples into medium-sized pieces. In a meat grinder, grind all the ingredients (with the exception of garlic) and place in a large saucepan. Salt and sugar.
3. We put the pan on the fire and, bringing the mass to a boil, boil for about an hour.
4. Squeeze out the garlic, pour in vegetable oil and vinegar and continue to cook for a quarter of an hour.
5. While the adjika is being cooked, we wash the jars and sterilize them in the usual way. Pour hot apple-tomato sauce into jars and roll up with clean lids. When it cools down, you can take adjika to the pantry for permanent storage. With such a versatile spicy preparation, familiar dishes will “play out” with new flavor notes.

Delicious adjika for the winter from tomato and garlic without sweet pepper - a simple step-by-step recipe with a photo

In the summer-autumn season, you always want to please yourself and loved ones with new and unusual recipes. vegetable preparations. Having collected a generous crop of tomatoes from summer cottages, you can roll up several jars of delicious adjika - a spicy Abkhazian-Georgian seasoning with garlic. Many housewives add sweet bell pepper to the seasoning, but today we will do without additional ingredients. So, we stock up on tomatoes and hot peppers, and our step by step recipe with a photo will reveal the secrets of cooking this hot sauce.

The list of ingredients for a recipe for delicious tomato-garlic adjika without pepper:

• ripe tomatoes - 1.5 kg
• hot pepper (red) - 400 gr.
• garlic - 300 gr.
• table vinegar - 2 tbsp. l.
• coriander and dill seeds - 1 tbsp. l.
• hops-suneli - 1 tbsp. l.
• salt - 3 tbsp. l.

How to prepare delicious adjika with tomatoes and garlic without pepper step by step for the winter:

1. To begin with, we wash the fruits of tomatoes in running water, followed by cutting into pieces. Hot pepper pods can be used with seeds - cut off only the “tail”.
2. Chopped vegetables, including peeled garlic and spices according to the recipe, twist in a meat grinder. We put the mixture in a saucepan, add salt and vinegar, and set to boil on the stove.
3. When adjika boils, immediately pour into sterilized jars and roll up. After cooling under a warm blanket, jars with tomato-garlic adjika can be put away for storage - until winter. Good luck preparing!

Hot pepper adjika for the winter without tomatoes - recipes with photos step by step, video

Adjika is used in Georgian and Abkhaz cuisine different types- red, green, juicy "fresh" and dry. Regardless of the type, there are no tomatoes in the recipe for "real" adjika, so let's try to make preparations for the winter without this popular vegetable. Delicious hot pepper adjika according to our recipe with a photo gives different dishes a bright rich taste and spicy aroma. Adhering to the step-by-step recommendations of the video recipe, each housewife will be able to cook delicious homemade adjika without tomatoes in half an hour.

Necessary ingredients for the recipe for adjika with hot pepper (product yield - 300 gr.):

• Bulgarian pepper - 150 gr.
• red and green hot peppers - 150 gr.
• garlic - 70 gr.
• fresh mint - sprig
• salt and black pepper - 0.5 tsp each.

Step-by-step instructions for the recipe for spicy adjika from pepper without tomato:

1. We clean the pods of hot pepper from seeds and stalks (if you like it sharper, you can leave some of the seeds). Wash the bell pepper, remove the stalks and internal contents, cut into pieces.
2. We clean the garlic cloves from the husk and pass through a meat grinder. We send sweet and bitter peppers, as well as spices according to the recipe, after garlic.
3. When adjika acquires a uniform consistency, lay out finished product in small convenient jars and put in the refrigerator. For long-term storage, raw adjika should be boiled with 1 - 2 tablespoons of vegetable oil and rolled into clean sterilized jars. Simple and delicious!

Classic Abkhaz adjika - recipe with photo

Sunny Abkhazia is considered to be the birthplace of adjika, and from there the seasoning "migrated" to the cuisines of other countries of the world. Spicy, burning and extremely healthy, adjika perfectly complements the taste of main dishes of meat, fish, pasta and vegetables. And what kind of barbecue without such a "fiery" sauce! Going on a picnic, be sure to take a jar of classic Abkhaz adjika with you - we will be happy to share the recipe and photo of the seasoning with you. Record and get ready!

What ingredients are used to prepare the classic Abkhaz adjika:

• hot red pepper - 2.5 kg
• garlic - 250 gr.
• coriander (seeds) - 75 gr.
• coarse salt (not iodized) - 0.5 kg

Step-by-step description of the recipe for classic adjika in Abkhazian:

1. We wash the pods of hot pepper under running water and lay them out separately from each other on a flat surface - a bowl or a large plate. We place in a dark place and leave for 3 days.
2. Before starting cooking, we recommend that you wear gloves, since you will have to work with extremely “burning” material and it is better to take care of the skin of your hands. Cut the stalks from hot peppercorns.
3. We clean the garlic from the husk, and grind the coriander seeds with a mortar and pestle. We pass the prepared components through a meat grinder - garlic cloves, crushed coriander and hot peppers. We do the procedure 2 - 3 times.
4. We put the spicy mass in a saucepan, salt and, having mixed with a wooden spatula, leave it “alone” for a day.
5. Mix thoroughly again and pour spicy adjika into clean jars or bottles. That's it, our classic Abkhaz adjika is ready! However, this sauce is not suitable for long-term winter storage, therefore it is recommended to use the product “as directed” in the next few days.

Do-it-yourself spicy adjika that does not need to be cooked - a quick seasoning recipe on video

The recipe for spicy adjika, which does not need to be cooked, is a real “find” for busy housewives. Simply chop all the vegetables, add spices and a delicious hot sauce is ready for tasting. How to quickly cook raw adjika with your own hands? In the video - the recipe for this amazingly delicious seasoning.

Homemade adjika from tomatoes, peppers and garlic - a recipe in a slow cooker, video

To prepare homemade spicy adjika with tomatoes, peppers and garlic, you can use a slow cooker. Having entrusted the main stages of cooking to the modern kitchen "assistant", you will only have to enjoy delicious adjika - in the video you will find step by step instructions prescription.

The recipe on the video of the most delicious homemade adjika with carrots - “You will lick your fingers”

Among the variety of homemade adjika recipes, the most delicious ones can be especially noted - from tomatoes, apples and carrots. With the help of our video recipe, every housewife can easily prepare adjika with a delicate taste and incomparable aroma at home - just lick your fingers!

How to prepare adjika for the winter? On our pages you will find the best simple recipes step by step with photos and videos of homemade adjika without cooking and with heat treatment - from tomato and garlic, with horseradish, apples, hot and sweet peppers, without vinegar and with it. Having prepared with your own hands a surprisingly tasty spicy adjika that does not need to be cooked, you will save all the vitamins and useful material blanks. Discover the classic Abkhaz adjika recipe - such hot seasoning give your favorite dishes a new one original taste. Lick your fingers, and more!

25.07.2017 20 996

Adjika recipes for the winter - top 10 delicious!

Not everyone knows that adjika recipes for the winter are prepared in a variety of ways, including without tomatoes, according to the classical scheme, like a raw appetizer, Armenian red pepper, boiled with carrots, horseradish, garlic and even nuts. And to make it easy and simple to cook, read the article with all the tips, tricky tips and photos. We will tell you how to make an unusual treat for the whole family.

A real snack without tomatoes - we reveal the secrets of cooking

Traditional Caucasian adjika does not tolerate tomatoes, because its essence is hot pepper, richly seasoned with garlic. Red or green hot pods are used to create this amazing dressing. Depending on the desired result, the red vegetable gives spice, green - a special piquancy. Adjika goes well with baked, stewed meat, fish, poultry, perfectly harmonizes with many vegetables.

In our understanding, adjika is a seasoning containing a tomato, but a true Caucasian, the maximum that can be allowed for making the sauce is tender plum pulp. So, a real snack without a tomato for the winter is prepared as follows - the sauce is made from two types of pepper with seasonings, so you will need:

• 1.5 kg bell pepper(for beauty, you can choose the same color)
• 400 g hot red peppercorns
• 300 g peeled garlic
• 2 tbsp. l. dill and coriander seeds
• 1 tbsp spices hops-suneli
• 45 g salt
• 30 ml 9% vinegar

Cooking is recommended in rubber gloves, so as not to burn the skin of the hands. And so that sharp pods do not provoke a sore throat, the appearance of tears, it is better to open the window and provide good ventilation. Wash, dry the vegetables, clean the seeds from the Bulgarian fruits, remove all the tails, peel the garlic. Scroll all the components through a meat grinder several times, season with salt at the very end. Further according to the recipe, put the mass in a container for cooking, add vinegar and bring to a boil. Never boil! Pour the mixture into prepared jars, roll up. You have a real adjika without tomatoes and garlic for the winter!

Adjika - classic recipe

There is a belief - in the old days, Abkhaz shepherds added salt to sheep's food in order for them to gain weight faster. For lack of freely available salt, they simply stole expensive spice from rich owners.

In turn, the owners flavored the salt with hot pepper, which is not eaten by sheep. The shepherds found another use for the mixture - they added garlic, herbs to it and ate it for themselves.

So there was a real classic adjika, which includes:

• 1 kg hot pepper
• 500 g garlic
• 150 g salt
• 100 g herbs

All components are ground, a very hot, spicy seasoning comes out.

To soften the taste, tomatoes, plums, and other vegetables, such as horseradish, are added. Nothing needs to be cooked. Store the finished product in sterilized tightly closed jars in the refrigerator. One small jar is enough for a long time, be sure to try to prepare for the winter!

Raw adjika for the winter - how to cook?

Raw seasoning differs in the method of preparation and storage. At the initial stages, everything is similar. Preparation of vegetables in any recipe consists of washing, drying, removing tails and seeds.

Further, according to the recipe, the vegetables are chopped in any convenient way. The meat grinder retains a beautiful, rich color, but does not give uniformity to the mass. Bender gives the mass a uniform structure, but the color becomes paler due to the grinding of seeds.

The difference lies in the preparation - all dishes for raw adjika should be washed with soda and boiled, and the vegetables should be thoroughly dried. Raw adjika bring to a boil for 20 minutes, but do not boil. You can store the sauce only in a dark, cool place - a refrigerator or cellar will do. Greens are added to the dish when serving.

Adjika from red pepper in Armenian - spicy and spicy

For 1 kg of tomatoes, you need 100 g of hot pepper and 200 grams of garlic. Process all the ingredients in a meat grinder, add salt, garlic, hot ground pepper to the tomatoes. Be sure to transfer the mass to enamel pan and cover with gauze.

Leave the dishes with the contents for 14-15 days in a warm place (but not in the sun) for fermentation. The product must be stirred every day with a wooden spatula. After the specified time, the aromatic seasoning in Armenian will be ready, and the taste of the dish will just lick your fingers! You can start absorption or send for storage in the refrigerator.

It is worth noting that there are a lot of recipes for preparing spicy seasoning for the winter, but everyone differs not only in the number of ingredients, but also in taste! Don't be afraid to try something new unusual recipe adjika you will like the most!

Adjika boiled with carrots - quick and easy

Adjika boiled with carrots is not only delicious, but also a vitamin boom in a gravy boat. Heat-treated carrots enrich the seasoning with vitamin A, in turn, bell peppers are rich in ascorbic acid and iron, and garlic and hot peppers will help you survive the winter without colds and infections. To weld delicious adjika for the winter with carrots you need:

• 1000 g red bell pepper
• 2000 g juicy tomatoes
• 500 g sweet and sour apples
• 500 g carrots
• 100 g hot pepper
• 200 g garlic
• 250 ml sunflower oil
• salt, pepper (to taste)

We prepare vegetables as described above, and three carrots on a fine grater. Add spices, oil, put on medium heat for 2.5 hours, stirring constantly so as not to burn. We put the finished mixture into jars and cork with lids. Such adjika with carrots is well stored both in the pantry in a city apartment and in the basement of a private house.

Raw appetizer without tomato - natural fresh taste even in winter!

Raw adjika without tomato retains the color, taste and aroma of natural vegetables, it is especially nice to open such a vitamin jar in winter! So, a simple recipe for adjika without cooking - for 1 kg of hot pepper, 100 g of garlic and 50 g of coriander are taken.

Wash the hot pepper and dry it slightly, remove the seeds (if you want the seasoning to be very hot, then leave the core). Scroll everything in a blender and add salt. Wrap in sterilized small jars and refrigerate for the winter. The product, of course, is very tasty, but it can only be stored in the cold, so a pantry in the apartment is not suitable. Now you know how to cook raw, natural adjika without tomato and without cooking.

Spicy pepper seasoning with horseradish is a great way to harvest

Spicy pepper adjika at home is a real find for housewives. It is quick to prepare, does not require a large assortment of ingredients and is stored for a long time, thanks to salt. It is used for marinades, dressings and preparations for the winter. For the preparation of acute Caucasian adjika, you must:

• 250 g chili pepper
• 50 g garlic
• 15 g salt
• 15 g coriander
• 15 g hops-suneli seasoning
• 25 g horseradish (fresh root)

Rinse hot pepper, garlic, horseradish roots, dry and peel. To adjust the spiciness, pepper seeds can be left or removed. Run coriander, chili, garlic and horseradish through a coffee grinder or grind in a blender until homogeneous mass. Mix the mass well and salt.

The product now remains to be placed in a container for storage, put in a cold place (refrigerator, basement). If you plan to store the seasoning in the refrigerator, the amount of salt can be slightly reduced if desired.

Adjika for the winter from tomato and pepper with garlic - a sharp delight

Best simple recipe adjika is obtained from tomato, pepper and garlic. It is with him that it is better to start fantasizing about variations of the sauce. All you need is some food, a saucepan and 20 minutes of free time. Cooking ingredients:

• 150 g hot pepper
• 1 kg bell pepper
• 3 kg tomato
• 500 g garlic
• 50 gr salt
• 50 gr sugar

Vegetables should be washed well in water, cleaned of stalks and seeds (except for hot peppers), chopped and seasoned with spices. Will you use a meat grinder, blender or coffee grinder for these purposes, there is no fundamental difference.

leave vegetable mix at night, and in the morning - drain the resulting juice and distribute in sterilized jars. Raw snack from a tomato, pepper with garlic is sent to the refrigerator or basement. If you have learned how to make this sauce, any kind of it is up to you.

Home cooked - what could be tastier

If a raw blanks if you are not satisfied, then you will definitely like homemade adjika, because it needs to be cooked, which means that the probability of safety increases significantly, and it is much easier to place hot-rolled cans in apartment conditions.

By the way, like all other recipes, a proven method that does not explode in jars. The sauce can be adjusted to your desired taste just before seaming by adjusting the amount of spices and vinegar. The result will be an excellent alternative to ketchup, and more useful. So, to cook homemade adjika for the winter, you need to take:

• 1.5 kg tomato
• 400 gr white onion
• 3-4 carrots
• 500 g red fleshy sweet pepper
• 5-6 pieces of hot pepper (take to taste, more or less)
• ½ cup garlic cloves
• ½ cup refined vegetable oil
• 75 gr white wine vinegar
• 1.5 tbsp salt
• 1.5 tbsp Sahara

We clean the vegetables, wash them, remove the seeds from the peppercorns, and leave them in the bitter one, cutting off only the tail. Grind all prepared vegetables in a meat grinder (except garlic) and transfer to a cauldron (enamelled pan), add vegetable oil.

Now the whole mass must be mixed well and put on a slow fire. Cook for 1.5 hours from the moment of boiling, not forgetting to stir so as not to burn. 30 minutes before the end of cooking, add crushed garlic (finely chopped) and salt. If the garlic is added too early, the taste and aroma may fade.

As soon as you turn off the fire, immediately pour in the vinegar, mix thoroughly and arrange in prepared jars and roll up for the winter. Don't forget to turn over and wrap in a warm blanket until cool. Homemade boiled adjika is ready, you can try it!

Abkhaz recipe with nuts

A real Abkhaz aromatic appetizer with nuts will complement meat and fish meals, it is good to lubricate the bird with it before frying, and it will also complement the barbecue, serve as a wonderful addition to cutlets, pasties and even manti.

• 500 g bitter pepper
• 100 g salt
• 100 g peeled walnut kernels
• 1.5 tbsp ground coriander seeds
• small bunch each of fresh cilantro and parsley
• 150 g garlic

According to the recipe, the vegetable must be washed and cleaned of seeds, the greens should be washed and dried. Grind pepper in a meat grinder or use a blender for this. If a lot of juice is formed during grinding, be sure to drain the excess. Walnuts should be fried in a pan until golden brown, sifted from the husk and passed through a meat grinder or finely chopped with a knife.

Mix the ingredients, add salt and ground coriander seeds. We cut the greens and mix into the mass and lastly add the crushed garlic. Cover the pan (basin) with our preparation with gauze or a thin cotton cloth and leave it warm in the kitchen for three days, stirring 2 times a day.

On the fourth day, a delicious sauce with nuts will be ready, it remains to shift into dry, clean containers and put in the refrigerator. To roll up for the winter, bring to a boil (do not boil) and cork with iron lids.

Adjika recipes for the winter are varied, but always simple in execution and amazing in taste, be sure to prepare hot sauce in the summer - you will not regret it! A delicious jar in the kitchen will always come in handy!