How to make adjika from tomatoes for the winter. Adjika for the winter - the best recipes for the most delicious homemade adjika. Delicious adjika, quick recipe

Hello, dear friends! Today I will present you the most delicious homemade adjika recipes. It is a traditional Abkhaz sauce made from hot peppers and spices.

But our housewives love to experiment and have come up with many recipes for making this sauce with the addition of various vegetables. Such as tomatoes, bell peppers and other products.

In my selection you will see many recipes with various additives to it. There are some that are spicier and some that are not. Can be boiled or made raw. These options, of course, have been tested personally by me and my family, so I can recommend them with peace of mind. All methods are very tasty and worthy of your table.

Personally, I like not very spicy adjika and make it for myself separately, because my family likes it spicier. But if you end up with an overly spicy sauce, just dilute it in tomato paste or ketchup. It won't get any worse, I assure you. It goes great with meat and vegetable side dishes. Even if you just spread it on bread, it will be very tasty.

Be very careful with hot peppers. If you do this without gloves, wash your hands thoroughly afterwards. But it is still better to work with gloves.

My favorite way to make this sauce. Firstly, it is made very quickly, since this recipe is without cooking. Secondly, it turns out incredibly tasty.

Ingredients:

• Tomatoes -2 kg
• Sweet pepper – 1 kg
• Hot pepper - 8-9 pcs.
• Garlic – 0.5 kg
• Salt - 100 gr

Cooking method:

1. Wash all vegetables and cut into small pieces. Remove seeds from sweet peppers. Wash and chop the hot peppers too. Peel the garlic. Grind all ingredients through a meat grinder or in a blender.

If you want a less spicy sauce, remove the seeds from the hot pepper. If you want it spicier, leave the seeds.

2. Then add salt and stir the resulting mixture thoroughly. Place in sterile jars and cover with lids. This sauce should be stored in the refrigerator.

Classic recipe for Abkhaz adjika

This sauce turns out to be very spicy, but at the same time very tasty. It can be added, for example, to . There are many dishes where our adjika will fit.

Ingredients:

• Red hot pepper – 500 gr
• Garlic – 150 gr
• Salt - 50 g
• Khmeli - suneli - 2 teaspoons
• Cumin (jeera) - 2 teaspoons
• Coriander - 2 teaspoons

Be sure to wear gloves when preparing this sauce to avoid burns from the pepper and garlic.

Cooking method:

1. Wash the pepper, cut in half and remove seeds. Peel the garlic.

2. Using a meat grinder, grind the vegetables two or three times. Then use an immersion blender to puree until smooth.

3. Place coriander, cumin and suneli hops in a dry frying pan. Stir and place on the heat for 2-3 minutes to release the oils. Then grind in a coffee grinder.

4. Pour the resulting mixture into adjika, add salt and stir. Then cover with cling film and leave for 5-7 days to ferment. Then transfer to sterile jars, screw on the lids and store in the refrigerator.

The most delicious bell pepper recipe

Here is a very simple and quick option, and the result is excellent. Tomato paste is used here, but you can take tomatoes and grind them yourself until pureed.

Ingredients:

• Sweet pepper – 4 kg
• Hot pepper – 250 gr
• Sugar - 150-200 gr
• Tomato paste – 600 gr
• Peeled garlic – 500 gr
• Parsley and dill - 100 gr
• Vinegar 9% – 150 ml
• Sunflower oil – 50 g
• Salt - 50 g

Preparation:

1. First you need to prepare all the ingredients. Separately, grind sweet peppers, garlic and hot peppers with seeds through a meat grinder. Finely chop the parsley and dill.

2. Add tomato paste, salt, sugar, sunflower oil to the pan with sweet peppers. Mix everything and let it boil for 30-35 minutes.

3. Then add hot pepper, garlic and herbs. Stir and cook for another 10 minutes. Add vinegar at the end.

Adjika for the winter made from tomatoes and garlic without cooking

I offer another simple recipe without cooking. As you understand, this type of preparation is made very quickly, but it turns out delicious. It turns out moderately spicy, moderately salty. Although, you can add salt and sugar to your taste.

Ingredients:

• Tomatoes – 1.5 kg
• Hot pepper - 1 pc.
• Garlic – 100 gr
• Salt - 1 heaped teaspoon
• Sugar - 2 teaspoons

Cooking method:

1. Wash all vegetables. Cut off the core and bad parts of tomatoes, if you find any. Peel the garlic. Cut the pepper in half and remove the grains.

The tomatoes need to be very ripe, or even substandard, bruised. Only without rotten barrels.

2. Then pass all the vegetables through a meat grinder, add salt and sugar. Mix everything thoroughly, about 5 minutes.

Video on how to make non-spicy adjika from tomatoes and sweet peppers

Ingredients:

• tomatoes - 5 kg
• sweet pepper - 1 kg
• garlic - 200 gr
• salt - 10-13 tsp.
• sugar - 300-600 gr
• vinegar 0.5 - 1 tbsp. (if necessary)
• carrots - 1 kg
• black peppercorns - 20 pcs
• white peppercorns - 20 pcs
• allspice – 10 pcs
• coriander - 1 tbsp. spoon
• ginger - 1 tbsp. spoon
• dry mint - 2 tbsp. spoons
• fresh dill - 3 tbsp. l.

You will see the cooking method in this video. Everything is very accessible and understandable.

Try cooking this way and you will not be disappointed, as it really turns out very tasty. Mine even like to spread it on bread and eat it just like that, without anything.

Spicy tomato and apple sauce, no vinegar

Another simple and quick recipe. It differs from the previous ones in that we add apples here. It turns out to be a very interesting flavor combination.

Ingredients:

• Tomatoes - 3 pcs (medium)
• Green apple - 1/2 pcs
• Hot red pepper - 1 pc.
• Garlic – 5 cloves
• Vegetable oil (olive) - 50 ml
• Salt - to taste

Cooking method:

1. Rinse all vegetables. Cut the tomatoes into slices. Cut the apples into slices and cut off the core so that there are no seeds. Peel the pepper from seeds and cut into medium pieces. Peel the garlic.

2. Then put everything in a blender - first the tomatoes, then the apples, peppers and garlic. Grind thoroughly until smooth.

3. All that remains is to transfer everything into clean, sterile jars and close with boiled lids. For storage, place in the refrigerator.

A simple and quick recipe for winter adjika with horseradish

Insanely delicious and easy way to make sauce. Stores wonderfully all winter. Adjika goes very well with bread and lard, it’s simply delicious. This quantity of products yields 3 jars of 700 ml and 1 jar of 500 ml.

Ingredients:

• Tomatoes – 2 kg
• Bell pepper – 1 kg
• Hot pepper - 0.5 pods
• Garlic – 200 gr
• Horseradish root - 200 g
• Salt - 2 tablespoons
• Sugar - 3 tablespoons
• Vinegar 9% - 1 tablespoon

Cooking method:

1. Wash and dry the tomatoes. Cut out the core and cut them into slices.

2. Peel the garlic. Wash and peel the horseradish roots, removing all black spots. Then rinse them again.

3. Rinse sweet and hot peppers, remove seeds and rinse again. Then cut into slices.

4. Now pass the prepared products through a meat grinder. Add salt and sugar to the resulting mass, then mix well.

5. Then put everything into sterile jars and store in the refrigerator. And the delicious spicy adjika is ready.

Today I have prepared recipes for wonderful and tasty adjika for every taste. Choose and try it. I really like the fact that all the methods are basically quick cooking.

I also have other excellent recipes for winter preparations. For example, or canned. You can also look at recipes or. So salt, pickle and preserve with pleasure and then in winter you will not have a shortage of home-grown vegetables.

Every kitchen has a group of spicy seasonings and snacks that go perfectly with meat dishes. Many of them are prepared based on vegetables, hot spices and herbs. In the Caucasus, such seasonings include adjika. Here it is prepared from hot capsicum, garlic and salt, it turns out thick and oily. This seasoning is liked by many of our compatriots, but some find it unusually spicy and salty. As a result, skillful housewives adapted her recipe by including tomatoes. Adjika with tomatoes and garlic turns out to be more tender and juicy than the traditional Abkhazian one, and it is good in its own way. It can also be served with meat, or can be used instead of a savory snack or even spread on a sandwich.

Cooking features

Adjika with tomatoes and garlic can be raw, that is, cooked without heat treatment, or boiled. Additional ingredients may be added to it. Most often these are bell peppers, onions, apples. Of course, seasonings made according to such different recipes will differ, but we can also outline the general features of preparing this dish.

• For adjika, you need to choose ripe, or even overripe, tomatoes. The fruits are allowed to be cracked. The main thing is that they are not rotten or spoiled.
• Pieces of tomato skin found in the seasoning make it less pleasant to taste. Therefore, most often tomatoes need to not only be chopped with a blender or minced through a meat grinder, but also peeled. If you don't know the little details, this process can take a lot of time. But there is actually a simple way to skin tomatoes, and once you know it, you can do it in minutes. Boil the water. Make cross cuts on the tomatoes. Throw the vegetables into boiling water for a couple of minutes. Using a slotted spoon, transfer to a bowl of cold water. After a few minutes, remove the tomatoes from the cold water and, grasping the skin by the loose ends, remove it.
• Adjika made from tomatoes and garlic almost always includes hot pepper. It also needs to be crushed. This can be done without removing the seeds from the pepper or after they have been removed. In the first case, the seasoning will be much spicier.
• When processing garlic and hot peppers, protect your hands with gloves. Otherwise, you may get burned. This is especially likely if you prepare adjika in large quantities.
• Garlic loses much of its pungency when cooked. If you want it to retain its piquant taste, add it only 10 minutes before the snack is ready.
• Be sure to sterilize the jars into which you plan to pour adjika. Otherwise, it will quickly spoil, regardless of the cooking method.

Adjika made without cooking can only be stored in the refrigerator. If the seasoning has been subjected to prolonged heat treatment, it can be stored at room temperature.

Adjika from tomatoes and garlic without cooking

Composition (for 4 l):

• tomatoes – 3 kg;
• sweet pepper – 1.2 kg;
• garlic – 150 g;
• hot capsicum – 100 g;
• table vinegar (9 percent) – 150 ml;
• salt – 40 g.

Cooking method:

• Wash the tomatoes, dry and cut. Place in boiling water for a few minutes, then cool by transferring to a container of ice water. Clean.
• Cut out the stems along with the seals next to them. Cut the tomato pulp into large slices.
• Peel the garlic.
• Wash the sweet peppers. Cut off the stems and remove the seeds. Rinse again, dry and cut into large oblong pieces.
• Wash the hot peppers. Remove the stems. Cut each pod into several pieces. If you want a spicier seasoning, do not remove the seeds, otherwise it is better to get rid of them.
• Scroll all ingredients through a meat grinder. You can also use a blender if that seems more convenient to you.
• Place the vegetable mixture in a common container. Add salt and vinegar. Mix well. Leave to infuse for an hour.

While the adjika is infusing, you will have enough time to prepare the jars. Then you just need to fill them with aromatic seasoning, close them tightly and put them in the refrigerator.

Classic adjika with tomatoes and garlic

Composition (per 5 l):

• tomatoes – 2 kg;
• garlic – 0.5 kg;
• bell pepper – 3 kg;
• hot capsicum – 0.3 kg;
• vegetable oil – 100 ml;
• table vinegar (9 percent) – 40 ml;
• sugar – 40 g;
• salt – 40 g.

Cooking method:

• Prepare the tomatoes by peeling them and cutting them into pieces.
• Wash and clean both types of peppers.
• Separate the garlic cloves and peel them.
• Separately grind tomatoes, peppers and garlic through a meat grinder.
• Mix the tomato and pepper puree, set the garlic mass aside for now.
• Place the pan with tomato-pepper puree on the fire. Heat until it starts to boil.
• Add salt and sugar, pour in vinegar and oil. Cook over low heat, stirring occasionally, for an hour and a half.
• 10 minutes before readiness, add garlic and stir.

The finished snack just needs to be placed in prepared jars and rolled up. This adjika stands well at room temperature.

A simple recipe for adjika from tomatoes and garlic

Composition (for 4 l):

• tomatoes – 2 kg;
• garlic – 5 heads;
• hot pepper – 2 kg;
• salt – 40 g.

Cooking method:

• Peel the tomatoes and pass through a meat grinder.
• Remove the seeds from the pepper. Grind the pepper using a meat grinder and mix with tomato puree.
• Grind the peeled garlic with a blender or meat grinder.
• Place the pan with tomato puree and pepper on the fire and bring to a boil.
• Add salt and garlic. Cook for 7–8 minutes.
• Place in sterilized jars and seal them tightly.
• Turn over and cover the jars, leaving them like that until they cool.

This very hot seasoning should be stored in a cool place. It doesn't have to be a refrigerator - a cellar or unheated pantry will also work.

Adjika with tomatoes, garlic and apples

• tomatoes – 2.5 kg;
• garlic – 0.2 kg;
• capsicum – 150 g;
• bell pepper – 1 kg;
• carrots – 1 kg;
• apples – 1 kg;
• salt – 60 g;
• sugar – 150 g;
• vegetable oil – 150 ml;
• table vinegar (9 percent) – 150 ml.

Cooking method:

• Wash and peel vegetables and fruits.
• Scroll them through a meat grinder twice. Chop the garlic separately.
• Set aside the garlic and mix the remaining vegetables. Applesauce should also be mixed with vegetables.
• Place the resulting puree in a thick-bottomed saucepan.
• Place on low heat and cook for an hour.
• Pour in the oil and vinegar, add sugar and salt, and garlic. Stir.
• Continue cooking for 10 minutes.
• Place in prepared jars, seal them and store in the pantry.

This recipe produces a not-too-spicy seasoning, so it can be served as an appetizer on its own.

Adjika with tomatoes and garlic is one of the most popular seasonings. It can be served with meat or as a separate dish.

Adjika for the winter is a delicious vegetable snack. Adjika has a spicy taste of red pepper, a pleasant aroma of garlic and herbs. There are many recipes for making adjika. The season for preparing vegetables for the winter for good housewives is in full swing.

Spicy, aromatic, this seasoning can add a spicy kick to every dish. Many housewives make spicy preparations for the winter. Some adjika recipes require cooking and sterilization, while in others the finished seasoning is not subjected to heat treatment.

If you have never prepared adjika at home, master the recipes for this amazing seasoning with us. And useful tips on how to prepare delicious adjika for the winter will help you plunge into an exciting culinary journey, the result of which will be treasured jars with a wonderful seasoning.

Adjika promotes digestion, stimulates appetite in winter, makes dishes more aromatic and tastier.

Some general rules when preparing adjika:

• Wash the vegetables and other ingredients thoroughly and be sure to dry them on a towel, especially for those recipes that do not require heat treatment - not a drop of water should get into the dish;
• We make sure to sterilize the jars and lids and let them dry;
• Important. First we sterilize the jars - then we start cooking;
• It is advisable to wear gloves when handling hot peppers to avoid getting burned.

A lot of changes have been made to the modern classic recipe for homemade adjika. Various new ingredients are added to it: tomatoes, carrots, zucchini, eggplants, apples and even walnuts. Some recipes add beets, pumpkin, mushrooms or berries (gooseberries, chokeberries). However, the spice always remains unchanged in the seasoning.

Homemade adjika - recipe for the most delicious homemade adjika

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

Ingredients:

• 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 - 1/2 tbsp. l.;
• Vinegar 9% - 25 ml.

Step by step recipe:

1. Process the tomatoes well in cold water, then remove the stem, cut each tomato in half;
2. The next step is to twist the red fruits through a meat grinder. This way you will get a red paste. In order for all the excess juice to go away, you will need to evaporate the mass on the stove, or you can cheat. To do this, take a colander, line it with regular cotton gauze, then pour out the tomato pulp. Place the colander on a deep bowl or basin;
3. While excess moisture is draining, prepare the bell pepper and garlic. As usual, remove the seeds and stem from the pepper. Peel the garlic. If you come across any yellow tips on the garlic, it will be very important to cut them off and remove them. Chop the pepper into any shape with a knife;
4. Now grind it together with the garlic in a meat grinder. You will get two vegetable porridges. After draining, transfer the finished tomato mixture into a thick saucepan in a colander. To make the juice drain 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 paste-like and thick. Stir. Add sugar, salt, vegetable oil, vinegar. Put it on the fire to cook. Be sure to take 9% vinegar essence, remember this;
6. Cook for about 30-40 minutes from the moment it boils. You will get a very thick homogeneous mass. Next, pour into sterilized jars. Seal with sterilized lids using a seaming machine;
7. It’s so delicious, you just can’t take your eyes off it, you’ll lick your fingers. Bon appetit. Store in a cool place, such as on a shelf in a cellar.

Raw adjika for the winter from tomatoes and garlic without cooking

The secret of this sauce is the absence of cooking. Therefore, the taste is incredibly rich and spicy. Even if you freeze such adjika, the result will be excellent.

Ingredients:

• Tomatoes – 1.5 kg;
• Bell pepper – 2 pcs.;
• Garlic – 3 heads;
• Horseradish root - 1 pc. (taste);
• Chili pepper – 2 pcs.;
• Dry adjika – 1 tbsp. l.;
• Salt – 2.5 tbsp. l.;
• Sugar – 5 tbsp. l.;
• Apple cider vinegar – 1/4 cup.

Cooking method:

1. Prepare all vegetables: wash, peel, remove seeds and stems, cut into portions convenient for processing;
2. Pass all products through a meat grinder;
3. If you want to get an incredibly hot sauce, do not remove the seeds from the hot pepper, process them together;
4. Add spices, sugar, dry adjika, mix everything thoroughly;
5. Leave for 15-20 minutes for the sugar and salt to completely dissolve;
6. Pour into previously prepared containers;
7. Place in a cool place for further storage.

If desired, you can omit adding vinegar. In this case, the sauce must be stored in the freezer.

Adjika for the winter - the best recipe without cooking

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

Ingredients:

• Tomatoes - 1 kg;
• Bell pepper - 300 g;
• Hot red pepper - 60 g;
• Garlic - 1 head (60 g);
• Apple cider vinegar - 60 ml;
• Sugar - 100 g;
• Salt - 3 tsp.

Cooking method:

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

We will store it in the refrigerator. Here is a classic recipe without cooking adjika made from tomatoes and garlic.

Recipe for spicy adjika for the winter - you'll lick your fingers

To make a delicious spicy seasoning, you need to finely chop all the products listed below.

• Tomatoes - 5 kg. (if the tomatoes are sour, add a little sugar - 1-2 tbsp.);
• Garlic - 500 g;
• Ground coriander or cilantro - 2 packs, 50 g (or a fresh, large bunch);
• Hot red pepper - to taste;
• Salt - to taste.

Cooking method:

1. This adjika cannot be prepared without garlic; this spice is a mandatory ingredient;
2. The hot pepper also needs to be chopped; if you don’t want to mess with the bitter vegetable, replace it with ground red;
3. Finely chop the fresh cilantro; if you don’t have fresh, you can add dry ground;
4. Wash ripe tomatoes from dust and remove the stem with a knife. If they are large, divide them into several pieces to make it easier to pass through a meat grinder or juicer. We recommend using the second option, in which case the juice will be seedless;
5. Place the resulting tomato in a deep saucepan of the same size, place it on the fire, after boiling, reduce the gas or dial on the electric stove so that the tomato mass simmers slowly;
6. At this time, prepare the garlic, remove the husks from it, grate it or put it through a meat grinder or blender;
7. As soon as the tomato dressing has thickened a little, add all the other prepared products to it and cook for 15 minutes;
8. Pour into heated jars, roll up the lids.

Adjika with apples for the winter - the best recipe

Learn how to make this popular apple relish.

Ingredients:

• Tomatoes - 5 kg;
• Apples - 1 kg;
• Garlic - 400 g;
• Carrots - 1 kg;
• Bell pepper - 1 kg;
• Onions - 1 kg;
• Hot pepper - 4 pods;
• Greens - parsley, dill (to taste);
• Sunflower oil - 1 glass;
• Vinegar 9% - 1 glass;
• Sugar - 1 glass;
• Salt - 4 tbsp. l. (less is possible - to taste).

Cooking method:

1. Peel all the vegetables and cut them into pieces to grind them in a meat grinder. We remove the stems of tomatoes and other vegetables. We do not peel the apples;
2. Grind all vegetables and fruits in a meat grinder into separate cups (carrots, peppers, onions, apples);
3. Place the rolled tomatoes in a deep aluminum basin to let them cook a little;
4. As soon as the tomatoes boil, add all the scrolled vegetables: peppers, apples, carrots, onions. Mix everything well. So cook, stirring, for 1.5 hours. A large basin stands on two burning stoves. Then we will add other ingredients;
5. While the adjika is boiling, we will peel the garlic;
6. We will use gloves to peel and cut the hot peppers into pieces. Remove the seeds from the hot pepper;
7. We pass garlic, herbs and hot pepper through a meat grinder;
8. When the vegetable mass has been boiled for 1.5 hours, add to it: garlic, herbs, hot pepper, salt, sugar;
9. Then pour in 1 glass of vinegar, 1 glass of odorless sunflower oil. Stir and cook for another 30 minutes after boiling;
10. After the time has passed, turn off the heat and begin pouring into sterilized jars;
11. Pour into several jars at once, as the mass is hot. We roll up the full jars and turn them over. Take a warm blanket and cover it on top until it cools;
12. This preparation is a godsend for barbecue, which many people do both in summer and winter.

Adjika from zucchini “finger-licking” - a recipe for the winter

This recipe makes deliciously tender and tasty adjika for the winter.

Ingredients:

• Zucchini - 3 kg;
• Bulgarian pepper - 500 g;
• Fresh carrots - 500 g;
• Tomatoes - 1.5 kg;
• Garlic - 1 cup;
• Sugar - half a glass;
• Salt - 2 tbsp. l. with a slide;
• Red hot pepper (chopped) - 2 tbsp. l. with a slide;
• Sunflower oil - 1 glass.

Step by step recipe:

1. Wash all vegetables thoroughly;
2. Peel the carrots, remove the seeds and stalks from the bell pepper;
3. Peel the tomatoes by first making cross cuts on the fruit, place in boiling water for a couple of seconds, and then plunge into ice water. This makes it easier to remove the skin;
4. Grind the garlic using a press, and the remaining vegetables using a meat grinder;
5. Mix the vegetable mass with salt, sugar, sunflower oil;
6. Let it cook for 40 minutes;
7. Cool the mixture slightly, add hot ground pepper and garlic;
8. Stir, cook for another 10 minutes;
9. Place the finished adjika in sterile jars and roll up.

Recipe for delicious eggplant adjika for the winter without sterilization

And finally, we’ll finish with a simple recipe - without sterilization. These blue ones have a moderately spicy taste, softened by a delicate apple tint. If you don't like hot preparations, you can reduce the amount of hot pepper and garlic.

Ingredients:

• Eggplants - 4.5 kg;
• Tomatoes - 2.5 kg;
• Sour apples - 3 pcs.;
• Bell pepper - 5 pcs.;
• Hot pepper - 1-2 pcs.;
• Carrots - 2 pcs.;
• Garlic - 3 heads;
• Vinegar 6% - 200 ml;
• Vegetable oil - 2 tbsp. l.;
• Sugar - 200 g;
• Greens (dill or parsley) - 1 bunch;
• Salt - 100 g.

Cooking method:

1. First, let's cook adjika. Wash the tomatoes, cut them on top with a cross, and put them in boiling water for a minute. Then - into cold water. Take it out, wipe it with napkins, remove the skin. Grind in a blender until pureed.
2. We clean the peppers from seeds - bell and hot ones. Cut into pieces. Finely chop the washed greens. Grind it all in a blender and add it to the tomatoes.
3. We clean and wash carrots and apples. Remove seeds from apples. We cut carrots into circles, apples into slices. Place in a blender and grind. Add in tomato-pepper puree and mix.
4. Season the resulting mass with sugar and salt, add vegetable oil, and put on fire. Cook after boiling under the lid for 20 minutes.
5. In the meantime, prepare the eggplants and sterilize the containers for preservation. Peel the blue ones, wash them, cut them into cubes. Sprinkle coarsely with salt and leave for 20 minutes.
6. Now wash the eggplants and pour them into the adjika. Simmer for another 20 minutes. 10 minutes before readiness, add chopped garlic and add vinegar.

Let's put the awesome eggplants in clean jars and roll them up. Let's keep it upside down under the blanket until it cools down - and you can hide it for storage.

The most delicious homemade adjika for the winter - VIDEO

The season for preparing vegetables for the winter for good housewives is in full swing: the time has come for tomatoes, peppers and other delicacies from the south. This means that it’s time to look through 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 prepare adjika from other, most unexpected vegetables and even berries.

Spicy adjika for the winter - photo recipe step by step

If you love spicy dressings served with meat, the following recipe should definitely be in your culinary collection. Moreover, creating an adjika snack bar does not require much time and products. Just five vegetables, simple spices, oil, vinegar and tomato paste are all you need to prepare an amazing preserve.

Yield: 6 cans of 200 ml

Cooking time: 2 hours 0 minutes

Quantity: 6 servings

Ingredients

• Green bell pepper: 1 kg
• Tomatoes: 500 g
• Onion: 300 g
• Hot peppers (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 prepare adjika for the winter from tomatoes

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

Products:

• The most ripe, selected, fleshy tomatoes - 5 kg.
• Garlic – 0.5 kg (5-7 heads).
• Sweet bell 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, separate the garlic into cloves and peel. Rinse all necessary adjika vegetables. Then cut out the stems of the tomatoes and cut them into pieces. Do the same with peppers, except for the stalks, remove the seeds, and you can rinse them again under running water. Do not remove seeds from hot peppers.
2. Next, grind all the vegetables in an old-fashioned conventional mechanical meat grinder. (Experienced housewives say that newfangled kitchen aids, such as food processors or blenders, do not provide the desired consistency.)
3. Add salt, followed by vinegar, stir.
4. Leave the adjika for 60 minutes. Take a sample; if there is not enough salt and vinegar, add it.

This recipe does not require cooking adjika, as it will retain all its beneficial properties. You can take half as much food, make sure that the adjika goes away well, and cook it as needed.

Preparing 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 to use zucchini; they make the consistency more tender and aromatic. This adjika, if made a little less spicy, can be used as a full-fledged snack dish.

Products:

• Young zucchini – 3 kg.
• Bell 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. Preparing the delicious food begins with washing and peeling the vegetables. If the zucchini is old, remove the seeds. Do the same with pepper.
2. Cut the vegetables into pieces that are convenient for twisting. Grind everything the good old way - in a meat grinder.
3. Add granulated sugar, salt, pour in vegetable oil.
4. Place on the stove. Wait for it to boil, then cook over very low heat for 40 minutes, stirring all the time, since the vegetable mass tends to quickly burn to the bottom of the container. At the end of cooking, add hot pepper.
5. After adding the pepper, keep the squash adjika on the stove for another 5 minutes and you can seal it.
6. Sterilize the jars, they should be hot, and the lids too. Wrap up extra at night.

And let the winter guests enjoy the extraordinary taste of adjika and wonder what exactly the 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 to adjika, but are afraid to cook it because someone in the household cannot stand the taste of hot pepper. According to the recipe, this role is “entrusted” to garlic; you will need quite a lot of it.

Products:

• Tomatoes – 2.5 kg, ideally the “Bull’s Heart” variety, they are very meaty.
• Apples “Antonovskie” – 0.5 kg.
• Bell pepper – 0.5 kg.
• Vegetable oil – 1 tbsp.
• Carrots – 0.5 kg.
• Dill and parsley - a small bunch each.
• Garlic – 2-3 heads.
• Vinegar (classic 9%) – 2 tbsp. l.
• Salt, ground black pepper.

Cooking algorithm:

1. Prepare the vegetables, everything should be washed perfectly, remove the seeds and tails from apples and peppers, remove the stem from tomatoes, cut carrots on both sides.
2. Next, cut the vegetables into medium size pieces. Grind into puree using a meat grinder.
3. According to the recipe, rinse and dry the greens; there is no need to put them through a meat grinder, just chop them finely.
4. Add salt and pepper to vegetables. Pour vegetable oil into the future adjika. It is recommended to pour vinegar a few minutes before turning off. Since according to this recipe the adjika boiling time 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, place the finely chopped greens into a 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, aromatic adjika and roll up.

Leave the jar for tasting, hide the rest away, otherwise, after the first spoonful, it will be difficult to stop the family.

Recipe for winter adjika with horseradish

Adjika is a dish of Georgian cuisine; when 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 using horseradish, which gives no less pungent 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 time. At the first stage, you need to prepare the tomatoes, horseradish and garlic, that is, peel, rinse, cut into pieces suitable for twisting in a meat grinder.
2. When it comes time to chop the horseradish, it is advised to twist it not into a plate, but into a plastic bag, securing it with an elastic band. Then the very strong aromas of horseradish and its essential oils will be perfectly preserved and will not get lost along the way.
3. Carefully combine the tomato-garlic mass with twisted horseradish, add salt and sugar, stir until dissolved.
4. Sterilize the jars, place the adjika into containers, and seal with metal lids.

You don’t have to make such vitamin preparations for the winter, but prepare adjika with horseradish directly for the table, with a reserve for several days in advance.

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

The more vegetables included in adjika, the greater the variety of tastes and aromas awaiting 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 be impossible to taste the tomatoes or bell peppers. And excessive spiciness is not very good for the stomach.

Products:

• Juicy, tasty, ripe tomatoes – 1 kg.
• Bell pepper – 5 pcs.
• Fresh cilantro - 1 small bunch.
• Apples with a sour taste, for example, “Antonovskie” - 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 housewife first expects vegetables. They need to be peeled, stems, and seeds removed. Rinse thoroughly in several waters (or under running water).
2. Cut into pieces so that it is convenient to twist in a meat grinder. This recipe allows you to use a newfangled blender to chop vegetables.
3. Add salt and oil to the aromatic vegetable mixture. Greens - parsley, cilantro - can be finely chopped, and can be put into a meat grinder/blender with other vegetables.
4. The cooking process lasts at least two hours, the fire is low, frequent stirring will only be beneficial.
5. Place adjika in small glass containers that have previously been sterilized. Roll up the lids.

Adjika recipe for the winter without cooking

Preparing vegetables for the winter is usually a very long process. You must first peel all the vegetables, then wash and 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 the heat and will burst. But there are options for high-speed preparation of adjika that do not require cooking or sterilization, and therefore are popular.

Products:

• Ripe tomatoes – 4 kg.
• Bell 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. Using this recipe, you can simultaneously sterilize jars, lids and prepare vegetables.
2. Peel the peppers and tomatoes from the stems, and also remove the seeds from the peppers. Separate the garlic into cloves and remove the husks. 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, thoroughly mix the aromatic and spicy-tasting mass.
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 in prepared jars and roll up the lids.
7. It is recommended to store this adjika in a cool place, ideally in a personal cellar, but you can also store it in the refrigerator.

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

Homemade adjika for the winter without tomatoes

Each person is individual, there are also those who cannot stand tomatoes, but cannot refuse hot sauces. There are recipes in which tomatoes play a minor 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.
• “Khmeli-suneli” – 1 tbsp. l.
• Salt – 3 tbsp. l.

Cooking algorithm:

1. The hardest part of this recipe is peeling the garlic and rinsing it.
2. It is easier to peel bell peppers by removing the stems and seeds. Hold the hot pepper under running water and remove the tail.
3. Grind the peppers and garlic in a meat grinder. Grind coriander and dill seeds and add to the aromatic mixture of peppers and garlic.
4. Add salt. Boil for 30 minutes. Pour in vinegar. Boil for another 10 minutes.
5. Place in small containers that have undergone sterilization. Seal with lids that have also been previously sterilized.

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

Recipe for original adjika for the winter with apples

Fragrant juicy apples with sourness significantly enhance the taste of adjika. That's why they are an important part of many sauces and hot condiments.

Products:

• Tomatoes – 3 kg.
• 9% vinegar – 1 tbsp.
• Sour apples – 1 kg.
• Bell 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 vegetables and apples, rinse, grind with hot pepper into a homogeneous mass using a blender/ordinary meat grinder.
2. Lastly, put the garlic into a meat grinder and twist it into a separate container.
3. Simmer the fruit and vegetable mixture in an enamel container for 45 minutes (the heat is very low, frequent stirring with a wooden spoon is recommended).
4. Add salt and sugar, oil and vinegar. Leave for 10 minutes. Add garlic. Wait another 5 minutes.
5. This time should be spent sterilizing containers and lids.

The subtle apple aroma and pungent taste of adjika will be a great decoration for any meat dish.

Simple homemade adjika for the winter from plum

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

Products:

• Sour plums – 0.5 kg.
• Bell 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. Wash the plums and peppers, remove seeds and seeds from the fruits. Peel and rinse the garlic, just rinse the hot pepper pods.
2. Send everything into a meat grinder, transfer to an enamel pan/basin.
3. Sprinkle with sugar, salt, and add tomato paste.
4. The cooking process lasts 40 minutes. Pour in the vinegar 5 minutes before completion.

This adjika can be served almost immediately to the table (after cooling). You can prepare it for the winter by placing it in sterilized jars and sealing them.

Harvesting for the winter - Bulgarian adjika

It is clear what product will be the main one in adjika with the prefix “Bulgarian”, naturally, sweet, juicy, beautiful peppers. And its taste is more delicate compared to the sauce prepared based on classic recipes with only 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 bell peppers and cut off the tails of both peppers. Rinse, then use a classic mechanical meat grinder.
2. Peel the garlic, rinse it, and put it in a meat grinder.
3. Add salt and sugar to the resulting aromatic mixture and stir until completely dissolved. Pour vinegar here and stir again.
4. Adjika is not boiled, but before placing it in containers and sealing, it must steep (at least 3 hours).

Adjika from bell pepper should be stored in a cool place.

Awesome green adjika - preparation for the winter

This adjika, which has a stunning emerald color, is called the gastronomic calling card of Abkhazia. But any housewife can prepare an unusual seasoning for meat: there are no secret or exotic ingredients in it.

Products:

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

Cooking algorithm:

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

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

Prepare delicious adjika at home to pamper your family all winter long with a fresh, aromatic seasoning made from ripe, sun-filled vegetables.

- This is the national seasoning of Abkhazian cuisine. This is very ancient and famous, one of the best dishes that the culinary traditions of the Caucasus have presented to us. According to the classic recipe, adjika was prepared from dried hot pepper, ground with salt, garlic and coriander seeds. And Georgian cuisine is characterized by the use of cilantro.

Nowadays, the classic composition of adjika has undergone many changes. What is not added to it: tomatoes, eggplants, carrots, zucchini, apples, walnuts. In some adjika recipes you can find pumpkin, beets, mushrooms, plums, gooseberries, and chokeberries. Each housewife adds something of her own. One thing that remains constant about adjika is its pungent taste.

Homemade adjika is a tasty addition to poultry, meat, fish and vegetables. Spicy, aromatic, this seasoning can add a spicy kick to every dish. Many housewives make preparations from adjika for the winter. Some recipes require cooking and sterilization, while in others the finished seasoning is not subjected to heat treatment.

If you have never prepared adjika at home, master the recipes for this amazing seasoning with us. Their extraordinary variety will allow you to find something special for your culinary diary. And useful tips on how to prepare delicious adjika for the winter will help you plunge into an exciting culinary journey, the result of which will be treasured jars with a wonderful seasoning.

10 adjika recipes for the winter

Recipe 1. Abkhazian adjika classic

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

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

Recipe 2. Spicy adjika - a simple and quick recipe

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

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

Recipe 3. Adjika with zucchini

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

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

Recipe 4. Georgian green adjika with nuts without cooking

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

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

Recipe 5. Adjika with horseradish without cooking

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

1. Rinse all vegetables thoroughly in water. Remove the skins from the tomatoes. Seeded sweet and hot peppers, together with tomatoes, horseradish and garlic, pass through a meat grinder.
2. Salt the resulting mass, season with vinegar and mix well. Adjust the amount of seasonings based on your own taste. You can add less vinegar and salt.
3. Place the finished raw adjika in dry sterilized jars, cover with plastic lids and store in the refrigerator.

Recipe 6. Adjika from tomatoes and garlic for the winter

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

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

Recipe 7. Adjika from green tomatoes

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

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

Recipe 8. Adjika with chili pepper

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

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

Recipe 9. Adjika with apples and tomatoes for the winter

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

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

Recipe 10. Adjika with beets

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

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

1. If you remove the seeds from hot peppers, adjika will turn out less spicy. You can use both fresh and dried fruits. And to soften the taste, replace some of the hot pepper with paprika, carrots or sweet pepper.

2. The classic adjika recipe involves using only coarse salt, without iodine or other additives.

3. It is better to grind herbs, spices and garlic for adjika in a mortar. Dill, marjoram, bay leaf, savory, basil, cumin, coriander, Imeretian saffron and utskho-suneli (blue fenugreek) go well with hot seasonings.

4. To give adjika a brighter and richer aroma, spices and seasonings need to be lightly heated in a dry frying pan without oil. It is better to choose garlic that is hot and has a purple tint.

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

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

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

The spicy seasoning, the appearance of which we owe to Abkhazian shepherds, has become a favorite in many families. When a jar of homemade adjika appears on the table - bright, spicy, aromatic, you can no longer doubt that this wonderful snack will give any dish an appetizing appearance and a unique taste.

Each housewife has her own favorite recipes for preparing adjika for the winter. Experiment, add different spices, and you will find your own special, unique composition of this spicy sauce. Have delicious homemade preparations!