Adjika for the winter boiled recipe is very tasty. Adjika for the winter: recipes with photos. Delicious Armenian adjika

That's how your grandmother cooked. In this article, we tried to collect extremely simple, but at the same time delicious recipes adjika not only from tomatoes, but, for example, from plums. The main secret of a successful seaming is selected homemade vegetables and your desire to make a pleasant gastronomic surprise for your loved ones. Let's get started!

The indisputable plus of adjika is that it can stand in a bank for at least two years. It is worth noting the moment that you should not roll adjika into large jars. This appetizer is quite spicy, which means that you won’t be able to eat a lot of it. Why would it lose its taste and aroma in an open jar in the refrigerator? You can combine adjika with both meat and side dishes: for example, with buckwheat or pasta.

Adjika: homemade recipe with tomatoes

You will need:

• tomatoes - about two kilograms;
• sweet bell pepper- half a kilo is enough;
• garlic - about two hundred grams;
• hot peppers- two pieces;
• vegetable oil- fifty milliliters;
• about twenty-five grams of vinegar (9%);
• sugar - one hundred grams is enough;
• half a tablespoon of salt.

Let's start cooking:
We start cooking by preparing the garlic. This is one of the most painstaking stages of work, so be patient. Take advantage good advice: in order not to peel each clove from the skin, drop them into a small bowl and pour boiling water over it for literally seven minutes. After this time, just drain the water. The skin is gone! And if they remain somewhere, then it will be much easier to remove them.

Let's start preparing the tomatoes. To begin with, they should be washed, and then poured with boiling water. We clean the vegetables from the skin (after boiling water, it will be more pliable). If you come across tomatoes with a very hard skin, you will have to pour boiling water over them again.

As for bell pepper, it is enough to clean it from seeds and stalk, and then cut it into four parts (necessarily along).

It's time for a meat grinder: through it we scroll the bell pepper, all the tomatoes, as well as the chili pepper.

The resulting mixture is poured into a medium-sized saucepan. Next, add one hundred grams of sugar, half a tablespoon of salt and vegetable oil (about fifty grams) to the future adjika. Everything is thoroughly mixed, after which it is stewed over low heat. The optimal quenching time is about two hours.

Advice! Please note that if you buy watery tomatoes, they will need to be stewed longer - about three hours. So the appetizer will turn out thicker, which means tastier.

At the final stage, garlic is squeezed into the pan and vinegar is added. The mixture is thoroughly mixed. Once you're sure you've got enough salt, simmer the sauce for about three more minutes.

Ready adjika is poured into small jars. Recall that they must first be sterilized. Do not forget to turn the jars over and put in a warm place for twenty-four hours. It will not be superfluous to wrap the jars with a blanket or blanket. Enjoy your meal in winter!

Pepper adjika recipe

You will need:

• five pieces of hot pepper;
• eight tablespoons of sugar;
• one hundred grams apple cider vinegar;
• two kilograms of sweet pepper;
• two tablespoons of salt;
• two hundred grams of garlic.

Let's start cooking:
We start cooking adjika with the preparation of pepper. It is cut into halves, after which unnecessary elements are removed from it - stalks and seeds. By the way, if there is a desire, then the seeds can not be removed from hot peppers. It is enough to cut off only the tails. In this case, your sauce will turn out spicier.

Garlic is thoroughly peeled and washed. To save time, use the method we talked about: pour boiling water over the garlic.

The twisted mixture is poured into a bowl (preferably a deep one). We also add salt, sugar and vinegar there in the above proportions. The mass is thoroughly mixed and infused for about twenty minutes.

Recipe for delicious adjika with garlic (spicy)

You will need:

• garlic - half a kilogram will be enough;
• hot pepper - half a kilogram;
• red salad pepper - half a kilogram;
• salt - one hundred grams.

Let's start cooking:
Before cooking, the pepper is thoroughly washed, after which the water must be allowed to drain. Next, each pepper is cut into halves. Be sure to clean the vegetables from seeds and stalks.

Garlic cloves are peeled. To simplify the process, you can pour garlic over boiling water.

Next, garlic and pepper are passed through a home processor or meat grinder. The snack is almost ready. Salt is added to taste, everything is thoroughly mixed and laid out in jars. You can store adjika in the refrigerator. We warn you: adjika is quite spicy. If you are not a fan of such a sharp point, then it is better to reduce the amount of bitter pepper.

Cooking from plums: adjika recipe with photo

You will need:

• blue plums - two and a half kilograms;
• garlic - two or three heads;
• hot pepper- enough three to five pods;
• tomato paste - two tablespoons;
• sugar - about two hundred grams;
• salt - two tablespoons.

Let's start cooking:
So, we prepare blue plums. They need to be thoroughly washed, after which, of course, remove all the bones. The pepper is also thoroughly washed, the stalks must be removed. As for the garlic, we divide it into cloves and peel it. Do not forget about the effective method: the cloves can be doused with boiling water, after which the skin will peel off by itself.

As in previous recipes, the mixture of vegetables is passed through a food processor or meat grinder. Sugar, salt and tomato paste are added to the resulting mixture. Pasta today can be bought in any supermarket. It is better to choose a natural Belarusian product, which, by the way, will be democratic and priced. Everything is thoroughly mixed.

The future adjika is put on fire, always small. Bring adjika to a boil and cook. Don't forget to stir constantly. Cook for twenty minutes.

Finally, pour the mixture into sterilized jars and screw on the lids. It is best that you hold the jars upside down and covered with a warm blanket or blanket for about a day.

Alternative recipe: adjika with tomatoes, carrots and apples

You will need:

• ripe tomatoes - three kilograms;
• carrots - six hundred grams;
• garlic - about one hundred and fifty grams;
• sour or sweet and sour apples - about six hundred grams;
• sweet bell pepper - about six hundred grams;
• hot pepper - five pods are enough;
• refined vegetable oil - two hundred and fifty milliliters;
• add salt to your taste.

All these vegetables and fruits are thoroughly washed. Do not forget to remove the stalks of peppers and tomatoes. As for the bell pepper, it is worth removing the seeds from it. If there is a desire, then you should not remove the seeds from hot pepper, then the future adjika will turn out to be noticeably sharper. Cut peppers and tomatoes into small pieces.

Carrots are carefully peeled and also cut into small pieces. You can start apples: they are cut into pieces. Do not forget that the bones and the middle are removed.

Peppers, tomatoes and apples are twisted in a food processor. The resulting mixture is transferred to the pan. We put the dishes on the fire and bring to a boil. Cook adjika over medium heat for about an hour and a half. Periodically, adjika needs to be stirred. Garlic is also crushed and added to the snack. Stir and cook for about five more minutes. We prepare sterile jars in advance, where we roll the boiling snack. Traditionally, banks are turned over and wrapped in a blanket for a day. We store jars in the basement or cellar.

Do you know a delicious and simple adjika recipe? Share in the comments!
ADJIKA HOME WITHOUT COOKING

Many people simply cannot do without all sorts of seasonings in cooking. different dishes. Especially in preparations for the winter. And why not prepare as many jars of the most homemade seasoning ?! Fragrant and tasty adjika! Pour it mono under the lids and store in the refrigerator or cellar. But the adjika recipe without cooking is the most convenient. In addition, it retains more of the usefulness of vegetables.
Uncooked tomato adjika is also called raw or fresh adjika. And it is made from the following ingredients:
3 kg tomato;

300 g garlic cloves;
1 kg red sweet pepper;
3-4 pods of hot pepper;
1 tbsp granulated sugar;
3 tbsp coarse grinding of salt;
5 tbsp 9% vinegar
Vegetables for the recipe are washed and, if necessary, cleaned of ponytails, seeds and spoiled areas. Tomatoes must be cut into 4 parts and put in a bowl for an hour so that they drain (excess juice is not needed so that the dish does not turn out watery). Next, the vegetables are passed through a meat grinder into a fine fraction. Hot pepper is turned last, and the amount can be selected independently to taste. Then salt, vinegar and granulated sugar are added to the processed vegetables. The dish is mixed with a wooden spatula.

Adjika is almost ready. It remains only to pack it in prepared jars (sterilized) and close with lids (iron twisted or nylon). Homemade adjika without cooking is put into the refrigerator for storage. If adjika is stored in the cellar, then it is better to add a little grated horseradish roots to it as a rather strong antiseptic. Vinegar in this case can not be added at all.
The output of the finished dish according to the recipe is approximately 3 liters. During long-term storage adjika is only getting better. She sours a little and acquires spicy taste. Therefore, the recipe for adjika from tomato without cooking can be safely stored until spring.

ADJIKA WITHOUT COOKING - SHARP - RAW!!!

Spicy, fragrant, affordable, tasty and suitable for any dish - adjika.
adjika, but in winter with meat or boiled potatoes.

Ingredients:
Tomato paste - 3 liters
Bulgarian sweet pepper - 24 pieces
Hot red pepper - 12 pieces
Garlic - 18 heads
Celery - 200 grams
Dill - 200 grams
Parsley - 200 grams
Salt - 2 tbsp. spoons
Sugar - 12 tbsp. spoons
Vinegar 70% - 18 teaspoons

Peel the garlic. To quickly peel this amount of garlic, you can put it in the refrigerator for 0.5 hours. Then put the chilled heads in a waffle towel and tap them on the table for about 3 minutes. The husk will easily separate from the cloves.

Bulgarian and hot peppers also need to be cleaned of stalks and seeds. Be very careful when peeling hot peppers, it is advisable to arm yourself with gloves and a medical mask so as not to inhale the burning fumes.
Pepper and garlic must be twisted in a meat grinder or chopped with a combine to make the mass as homogeneous as possible. Greens can also be twisted or finely chopped.
Adding tomato paste. And mix everything thoroughly.
Add sugar, salt and vinegar to the resulting mass. Once again, mix everything well.

We lay out adjika in sterilized jars to the neck. We twist.

Delicious adjika without cooking for the winter is ready
Enjoy your meal!

RAW ADJIKA BEST RECIPES

Adjika without cooking "Fast"

Tomatoes, you can even overripe - 3 kilograms.
Bulgarian pepper, sweet - 5 large pieces.
Bulb - 5 large pieces.
Chili pepper - 4 pieces.
Garlic - 8-9 cloves (to your taste)
Vinegar - 5 tablespoons (9%).
Salt and red pepper - to taste.
Sunflower oil - 7 tablespoons.
Wash tomatoes, red and hot peppers under running water, remove seeds and roots, cut into four parts. Now we peel the onion and garlic from the husk, wash it, and cut it in the same way. Now let's pass all the vegetables through a combine, blender, or in the old fashioned way through a meat grinder. We throw it into a large basin, add oil, vinegar, seasonings and mix the ingredients well.
It is better to take jars with a volume of half a liter, sterilize them, and do the same with the lids. Put adjika in jars and put in a cool place, in a refrigerator or basement. You can store such a product in the cold for quite a long time.

Adjika without cooking with horseradish "nowhere easier"

Tomatoes - 2 kilograms.
Chili pepper - 3 pieces.
Garlic - 3 heads.
Horseradish, root - 150 grams.
Salt and black pepper - 3 tablespoons.
Wash the tomatoes and cut into quarters. Peel and wash the garlic as well. Now we clean the horseradish root and wash it under running water. Hot red pepper should be washed and cut into several parts.
Now vegetables: tomatoes, garlic, hot peppers and horseradish root must be chopped in a food processor or meat grinder, then add spices and mix well. Roll into sterilized jars and cover with lids.

Adjika without cooking with fresh herbs "Oriental"

Bulgarian red sweet pepper - 2 kilograms.
Garlic - 3 heads, preferably large.
Chili pepper - 400 grams.
Dill - 1 bunch.
Parsley - 1 bunch.
Cilantro - 1 bunch.
Seasoning "hops-suneli" - 5 tablespoons.
Black pepper - 3 teaspoons.
Black pepper "peas" - 2 teaspoons.
Salt - a little less than half a glass.
Rinse and clean the pepper from the seeds and legs, cut into several parts. Peel and chop the garlic and hot pepper. Now we grind all the greens, pass them together with vegetables through a meat grinder or combine, add seasonings and salt, mix everything well, and then close it in sterilized jars, roll up the lids and eat in the winter. Such adjika with meat is especially good.

Adjika without cooking - another easy way

Tomatoes - 6 kilograms.
Garlic - 0.5 kilograms.
Red sweet pepper - 4 kilograms.
Hot pepper - 150 grams.
Parsley greens - 2 large bunches.
Vinegar - half a liter (6%).
Salt and black/red pepper to taste.
Wash the tomatoes under running water, cut into quarters. Bell pepper also wash and free from seeds and roots, cut into several pieces. We clean the garlic from the husk, cut the hot pepper into several parts. Parsley must be chopped.
Now let's pass all the prepared vegetables through a combine or meat grinder, add greens, pour vinegar, mix. Now salt and add pepper, mix again and close in jars for storage. Adjika will stand for a long time only in a well cool place.

Raw adjika - as an independent dish, snack or even a marinade. Great as a dressing for spicy first courses.
On average, from a given number of products, we will get 8-9 jars, with a volume of 0.5 liters.

Bulgarian sweet red pepper - 3 kilograms.
Chili pepper - 200-300 grams (as you like, spicier or more tender).
Celery root - 300 grams on average weighs 1 piece, that's exactly what we need.
Garlic - a little more than a glass (300 grams).
Celery - 1 bunch of greens.
Parsley root - 200 grams on average weighs 1 piece - that's exactly how much it will do for us.
Parsley - 1 bunch of greens, take a large and fragrant bunch.
Vinegar - half a glass (9%).
Salt and pepper - to taste.
We will wash all vegetables, herbs and roots under running water, let them dry, and then clean them of everything unnecessary. Let's pass through a combine or a meat grinder the root of parsley and celery, hot and sweet peppers, as well as garlic. Finely chop the greens and put it to the already chopped vegetables and roots.
Now mix adjika well in a large container, add vinegar, salt and pepper. It is better if you do not pour the vinegar all at once, but try how much acid suits you, if you overfill, add a little sugar in order to regulate the taste. Now mix again, close the container with the dish, and put it in a cool place for a day so that the adjika stretches.
We sterilize the jars and lids, after the specified time, mix well the adjika without cooking, put it on the prepared jars and roll up the lids. You need to store spins in a refrigerator or a cold basement.
Based on materials from Internet sites. Thanks to the authors of all posts!

There are a huge number of ways to cook tomato adjika. Recipes can be selected, depending on the skill level of the hostess, both quite simple and more complex. How is the most delicious tomato adjika prepared for the winter? Best Recipes collected in our article.

But I want to note the fact that each of us has different taste preferences. Therefore, it is not necessary to argue that it is the workpiece prepared according to a certain recipe that is the most delicious. They are all "tastiest" to some extent. And the choice is yours.

Are you looking for the most delicious adjika recipe? Then try this one. Adjika prepared according to this recipe has a mild taste, without excessive spiciness. In addition, this method of cooking has its own zest - these are apples. They affect the taste of the dish so much that it becomes a great addition to any side dish.

Ingredients

• about two kilograms of tomatoes;
• one kilogram of apples (variety is unimportant);
• one kilogram of carrots;
• one kilogram of bell pepper;
• one hundred grams of hot pepper;
• one hundred and fifty milliliters of vinegar;
• one hundred and fifty grams of sugar;
• two hundred milliliters of sunflower oil;
• two hundred grams of garlic;
• fifty grams of salt.

The main role in this recipe is given to tomatoes, as they, interacting with seasonings, give an extraordinary taste. It follows from this that the tomatoes must be neither green nor sluggish.

Cooking method.

1. From pre-washed tomatoes, it is necessary to cut the stalks. Further, if the tomatoes are small, then they are cut into two parts, if large, then into four parts.
2. Apples are peeled and the core is removed. Carrots need to be washed and peeled. Seeds are removed from sweet and hot peppers. Grind everything with a meat grinder, and then transfer the resulting mass to a bowl with a thick bottom or a cauldron.
3. After that, everything is thoroughly mixed with a wooden spoon, and then placed on the stove. Adjika is cooked for 60 minutes, but at the same time it should be constantly stirred.
4. Already at the end (about seven to ten minutes before the end) you need to add garlic, sugar, salt, vinegar. After that, the dish is mixed again, boiled well and poured into jars.
   

Adjika with horseradish

Ingredients

• about two kilograms of red tomatoes;
• one kilogram of sweet pepper;
• three hundred grams of garlic;
• three hundred grams of hot pepper;
• three hundred grams of horseradish (one fresh root);
• two hundred grams of salt;
• two hundred milliliters of vinegar (necessarily 9%).

Cooking method

1. Tomatoes need to be washed and cut off their stalks. The pepper is thoroughly washed, the seeds are removed, the stalk is cut out. Horseradish and garlic are peeled and cut into very small pieces (some housewives prefer to grind these ingredients in a meat grinder).
2. Sweet and bitter peppers, together with tomatoes, are passed through a meat grinder. Next, you need to add salt, vinegar, chopped garlic and horseradish. After thorough mixing, all unnecessary liquid is drained.
3. The resulting mass is laid out in jars and closed with nylon lids. Best stored in the refrigerator on the bottom shelf. As a rule, it turns out about 3 liters of adjika.
   

Adjika with garlic and tomatoes

The most delicious tomato and garlic adjika is suitable for both spicy lovers (adding garlic) and people who do not like too spicy preparations.

Ingredients

• about three kilos of tomatoes;
• 1 kg of Bulgarian sweet pepper;
• 500 g of garlic;
• 150 grams of hot pepper;
• one hundred grams of salt;
• three tablespoons of sugar.

Cooking method

1. Initially, all seeds must be removed from the bell pepper. Then the stalks are removed and the garlic is peeled from the husk. And only after completing all of the above steps, you can start washing all the vegetables.
2. After that, Bulgarian and hot peppers are passed through a meat grinder. Salt and sugar are added to the resulting mixture. After completing all these steps, you need to put the dish in the refrigerator for a day.
3. In the morning, all excess fluid is washed off. After cooking, adjika is placed in pre-prepared jars, and then placed back in the refrigerator for further storage.

Adjika "Kyiv"

Some argue that this is the most delicious adjika. Prepared for the winter, it will appeal to even the most sophisticated gourmets. In addition, it is quite easy and simple to prepare it.

Ingredients

• 5 kg of tomatoes (ripe);
• bell pepper (1 kg);
• sour apples (1 kg);
• carrot (1 kg);
• two tablespoons of salt;
• 2 cups of sugar;
• black and red pepper (one tablespoon each);

Cooking method

1. First you need to wash all the vegetables. The pepper is de-seeded and the core is cut out.
2. Then the peel is removed from the tomatoes (to make it faster and easier to do this, it is recommended to pour boiling water over the tomatoes for five to seven minutes). After that, all the vegetables are chopped in a meat grinder.
3. Oil, sugar, salt, spices are added to the resulting mass. Next, the resulting mixture is placed on the stove and cooked until the desired density is obtained.
4. After it immediately needs to be poured into pre-prepared containers. It is best to store in a cool place - a refrigerator, basement, cellar.

Adjika in Armenian

Despite the duration of the cooking process, adjika made according to this recipe will not leave you and your guests indifferent to its taste.

Ingredients

• about 5 kilograms of tomatoes (ripe);
• 0.5–1 kilogram of garlic;
• 0.5 kilograms of hot capsicum;
• salt (to taste).

Cooking method:

1. Vegetables need to be washed and cleaned of seeds and core. Garlic, peppers and tomatoes are ground in a meat grinder. Salt is added to the resulting mass.
2. Then the dish must be left in an enamel bowl for a period of ten to fifteen days. This time is necessary for adjika to ferment, and every day it needs to be stirred.
3. It is important to remember that tomato juice should be drained before garlic and pepper are added to the dish. If this is not done, then adjika will seem undersalted.
   

Adjika "Restless Sinner"

This recipe is perfect for lovers of "thrill" sensations. Having tried such adjika, everyone will appreciate its peppercorn.

Ingredients

• about 2 kilograms of tomatoes (red);
• twenty pieces of sweet pepper;
• ten - fifteen pieces of hot pepper;
• 400 grams of garlic;
• three sticks of horseradish;
• two bunches of parsley;
• two bunches of dill;
• four tablespoons of salt;
• four tablespoons of sugar;
• vinegar to taste (required 9%).

Cooking method.

1. Before preparing this dish, you need to thoroughly rinse all vegetables, and then rid them of seeds and stalks.
2. After that, the vegetables need to be chopped with a meat grinder or blender. Salt, sugar and a little vinegar are added to the resulting mass.
3. Everything is thoroughly mixed and poured into pre-prepared jars. Banks are closed with polyethylene lids.

Adjika "Vigorous"

This adjika will appeal to real men. It goes well with almost all products, but acquires a special taste with fish dishes.

Ingredients

• about five kilos of tomatoes (ripe);
• five to six heads of garlic;
• one hundred grams of salt;
• one hot pepper;
• six large horseradish roots;
• one sweet pepper.

Cooking method.

1. Vegetables are washed in cold water, all seeds and stalks are removed, and then twisted in a meat grinder. Salt and chopped garlic are added to the resulting mass.
2. Then the dish is thoroughly mixed, after which it can be laid out in prepared containers. Must be stored in the refrigerator.

Adjika "Adjarian"

Real adjika, which is made on the basis of such irreplaceable ingredients as hot red pepper and garlic. Naturally, other vegetables and spices are added for a variety of taste sensations. It is not only tasty, but also useful. Only its excessive use can be harmful to health.

Ingredients

• about five kilos of tomatoes;
• one kilogram of carrots;
• kilogram of bell pepper;
• five to ten pieces of hot pepper (to taste);
• half a kilogram of onions;
• half a liter of vegetable oil;
• five - seven heads of garlic;
• salt (to taste).

Cooking method

1. Wash vegetables. Next, the tomatoes must be rid of the core and stalks, the pepper is cleared of seeds.
2. Then you need to divide the tomatoes, bell peppers and onions into 2-4 parts. All ingredients are scrolled in a meat grinder.
3. After that, vegetable oil, salt and pre-chopped garlic are added. Everything is well mixed with a wooden spoon and put on fire. Cooking time is two hours.
4. Stir occasionally. After cooking, the dish must be decomposed into jars and rolled up.

Adjika "Home"

The recipe for the most delicious homemade adjika in this case is good because the dish is easy to prepare. It is also worth noting that the workpiece prepared in this way does not have to be stored in a cool place. Even when stored in a warm room, the taste of this adjika does not deteriorate.

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

Spicy adjika for the winter - photo recipe step by step

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

Yield: 6 jars of 200 ml

Your mark:

Time for preparing: 2 hours 0 minutes

Quantity: 6 servings

Ingredients

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

Cooking instructions

We wash all the vegetables well, after which we cut off the stalks from the sweet and hot peppers and remove the seeds located on the internal soft partitions.



We also peel the onions and garlic cloves from the husk, and cut off the top of the tomatoes.





In addition, we cut the prepared tomatoes and onions into slices.



Now we put the vegetables in parts in the blender bowl, not forgetting the garlic.



Grind the ingredients until relatively homogeneous.



Pour the mass into a large deep saucepan or an enameled basin and mix the future adjika well.



At the next stage, we introduce white sugar and coarse salt into the bulk.



Add the planned amount of tomato paste to the pan.



It remains to pour a few tablespoons of refined sunflower oil and put the workpiece on medium heat.



We cover the pan with a lid and boil to the desired density for 40 minutes, constantly mixing the snack adjika. After turning off the stove, pour in table vinegar.



Immediately transfer the fragrant hot mass into clean glass jars and put them to sterilize in a suitable pot of boiling water for 30 minutes.



After the specified time, we roll up the jars filled with adjika with lids and leave them to cool, after which we move them to the storage place in the basement or refrigerator.

How to cook adjika for the winter from tomatoes

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

Products:

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

Cooking algorithm:

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

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

Harvesting adjika for the winter from zucchini

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

Products:

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

Cooking algorithm:

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

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

How to cook adjika for the winter with garlic

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

Products:

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

Cooking algorithm:

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

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

Adjika recipe for the winter with horseradish

Adjika is a dish Georgian cuisine, moving to another country or part of the world, it naturally transforms, adapting to local conditions and products. For example, Siberian housewives offer to cook this dish based on horseradish, which gives at least spicy taste than vigorous Georgian peppers.

Products:

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

Cooking algorithm:

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

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

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

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

Products:

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

Cooking algorithm:

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

Adjika recipe for the winter without cooking

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

Products:

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

Cooking algorithm:

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

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

Homemade adjika for the winter without tomatoes

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

Products:

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

Cooking algorithm:

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

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

The recipe for the original adjika for the winter with apples

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

Products:

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

Cooking algorithm:

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

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

Simple homemade plum adjika for the winter

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

Products:

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

Cooking algorithm:

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

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

Harvesting for the winter - Bulgarian adjika

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

Products:

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

Cooking algorithm:

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

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

Awesome green adjika - harvesting for the winter

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

Products:

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

Cooking algorithm:

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

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

Unusual gooseberry adjika

Products:

• Green gooseberries (may be slightly unripe) - 1 kg.
• Salt - 1 tbsp. l.
• Hot red pepper - 10 pods (can be reduced).
• Garlic - 300 gr.
• Coriander seeds - 1 tbsp. l.

Cooking algorithm:

1. Rinse the gooseberries, garlic (pre-peel it), pepper. Dry. Send to the meat grinder.
2. Grind coriander in a mortar or grind with an electric coffee grinder. Divide into jars.

The most original, but at the same time fast adjika is ready. Store it in the refrigerator and serve only on special occasions.

We are waiting for your comments and ratings - this is very important for us!

For simple adjika, it is better to take red bell pepper.
Stir the adjika regularly so that it does not burn.

Adjika with horseradish: Georgian recipe

The main ingredient of natural traditional adjika are various varieties pepper. Additives give it a special piquancy. Fragrant and spicy adjika with horseradish goes well with pilaf, dumplings, salad and any meat delicacies.

Ingredients:

• tomatoes - 2 kg;
• bell pepper - 1 kg;
• hot pepper - 300 g;
• garlic - 300 g;
• fresh horseradish root - 300 g;
• salt - 1 cup;
• vinegar 9% - 1 cup.

Cooking method

Wash the tomatoes, make cross cuts on them, pour boiling water for 20 seconds. Remove the rind.

Wash bell pepper, remove seeds. Cut into several pieces. In a blender, chop the prepared tomatoes, Bulgarian and hot peppers. Wash and peel the horseradish root. Grate on a fine grater, avoiding splashing in the eyes. Peel the garlic and finely chop.

Transfer the chopped vegetable mixture from the blender to a bowl. Add finely chopped garlic and grated horseradish, mix everything. Add salt and vinegar. Stir again and adjika is ready. Serve as a sauce or condiment. It will be correct to store such adjika in glass jars with lids in the refrigerator.

Homemade spicy adjika with hot pepper and garlic

Homemade spicy adjika with hot pepper and garlic

Homemade spicy adjika with hot peppers and garlic can be stored for a short time in the refrigerator and for a whole year in a cool place in rolled up jars.

Ingredients:

• hot pepper - 500 g;
• garlic - 300 g;
• tomatoes - 900 g;
• Bulgarian pepper - 900 g;
• greens (dill) - 1 bunch;
• salt - 2 tbsp. spoons;
• sugar - 3-4 tbsp. spoons;
• table vinegar 9% - 2-3 tbsp. spoons;
• spices to taste (ground black pepper, suneli hops).

Cooking method

For conservation, select healthy fruits, wash and clean. Cut off only the stems from the pepper. Seeds will add more spice to adjika.

Twist all vegetables in a meat grinder or chop in a blender. Mix well and cook for 40 minutes, maintaining a slow boil. Be sure to cover with a lid and stir occasionally with a spoon.

At the end of cooking, add salt and other spices. Add fresh herbs if desired. Stir and cook the mass for another 10 minutes. Adjika is ready, you can eat or preserve. Prepare jars, lids in advance, sterilize them. Pour the finished boiled adjika into jars and roll up.

Adjika from tomatoes and peppers with garlic

Adjika from tomatoes and peppers with garlic

This version of spicy adjika will keep well all winter in a cool place. For cooking, you will need a blender or meat grinder.

Ingredients:

• hot pepper (chili) - 400 g;
• garlic cloves - 300 g;
• bell pepper - 1 kg;
• tomatoes - 1 kg;
• salt - 2 tbsp. spoons;
• sugar - 3 tbsp. spoons;
• hops-suneli seasoning - 0.5 teaspoons;
• dill - 1 tbsp. a spoon;
• vinegar 9% - 50 ml;
• refined sunflower oil - 100 ml.

Cooking method

Prepare vegetables for adjika. Wash all vegetables thoroughly. Peel the garlic, remove the seeds from the sweet pepper. Cut the pepper into cubes. Cut off the stems of hot peppers, leaving the seeds. Cut the tomatoes. Grind all vegetables in a meat grinder or blender. Cook the whole mass at a low boil for 30 minutes. Add all spices and herbs, cook for another 20 minutes. After that, the adjika is ready.

Spread the mass in sterile jars, cover with sterile lids, roll up with a can opener. Turn jars over and leave to cool. Then store in a cool place.

Adjika "Spark" for the winter

"Spark" differs from any other adjika recipe in that it contains a lot of garlic and hot pepper. Despite the long cooking process, the sharpness, taste and aroma are not lost.

Ingredients:

• hot pepper - 500 g;
• garlic - 300 g;
• tomatoes - 900 g;
• Bulgarian pepper - 700 g;
• salt - 1 tbsp. a spoon;
• sugar - 3 tbsp. spoons;
• spices - 1 teaspoon (ground black pepper and suneli hops);
• refined oil - 4 tbsp. spoons;
• fresh or dried dill - 1 teaspoon.

Cooking method

Wash vegetables. Remove stems from hot peppers. Bell peppers also need to remove the seeds. Cut it roughly. Cut the tomatoes into slices. Remove the green centers. In a meat grinder or blender, twist all the vegetables as finely as possible. Stir and set the mass to boil. When adjika boils, put the weakest fire and cook it for 40 minutes.

After 40 minutes, add oil, spices, salt and sugar. Stir the mass and cook for another 10 minutes, regularly collecting and throwing out the foam. The dish is ready. Sterilize jars and lids. Pour hot adjika into jars and roll up with a key. Turn the jars upside down and leave to cool.

Sweet pepper adjika

Sweet pepper adjika

Ingredients:

• bell pepper - 1 kg;
• tomatoes of the Plum variety - 0.5 kg;
• horseradish - 100 g;
• vinegar - 200 ml;
• sugar and salt - 2 tbsp. spoons;
• a mixture of dry adjika - 2 tbsp. spoons.

Cooking method

Wash the bell pepper and remove the seeds. Wash the tomatoes and cut into small pieces. Clean up the hell. Grind vegetables and horseradish in a meat grinder. Add salt, sugar, spices to the mass, mix. Squeeze garlic cloves through a press.

Add vinegar and mix thoroughly. This adjika can be stored in the refrigerator for up to 3 weeks. Transfer adjika to a clean sterile jar and close the lid.

Adjika from zucchini for the winter is spicy

Such a simple adjika will be a great appetizer for meat or fish. To taste, it is not inferior to tomato, very spicy and with the aroma of garlic.

Ingredients:

• zucchini - 2 kg;
• hot pepper (chili) - 1 kg;
• garlic - 200 g;
• greens - 1 bunch;
• salt - 2 tbsp. spoons;
• sugar - 180 g;
• vinegar 9% - 100 ml;
• refined vegetable oil - 150 ml.

Cooking method

Prepare vegetables, wash and clean thoroughly. Grind all vegetables in a meat grinder or with a blender.

Add salt, oil, sugar, vinegar to vegetables and cook adjika for 40 minutes. Stir from time to time so that the mass does not burn. Arrange the finished adjika in sterile jars, roll up.

Adjika with plums

Adjika with plums

Ingredients:

• plums - 2 kg;
• onions - 3 pcs.;
• bell pepper - 5 pcs.;
• hot pepper - 1 pc.;
• about 1 teaspoon of salt and 2 tbsp. l sugar;
• vinegar 9% - 3 tbsp. spoons;
• garlic - 4 cloves.

Cooking method

Sort the plums, remove the pits. Peel the bell pepper and cut into small pieces. Peel the rest of the vegetables. Plums, onions, hot hot peppers, bell peppers twist through a meat grinder with a fine sieve.

Transfer the mass to the pan, cook for 1 hour, stirring occasionally. Add salt and sugar to taste to the mass. Adjika can be eaten like this, or you can puree it again in a blender. At the very end, put chopped garlic and vinegar, mix. Arrange in sterile jars and roll up.

A simple recipe for spicy adjika with horseradish, tomatoes, apples and garlic for the winter

For harvesting, take fresh products:

• 2.5 kg of tomatoes;
• 2 kg of carrots;
• 1 kg of peeled apples;
• 1.5 kg of sweet pepper;
• 200 g of garlic;
• 200 g of horseradish;
• 200 g hot chili peppers.

Cooking method

Grind tomatoes, carrots, apples and peppers in a meat grinder, mix in a saucepan and cook over low heat for 1 hour. Peel and chop the horseradish, garlic cloves and hot peppers. 1 hour after the start of the boil, throw the ingredients into the pan and cook for 10 minutes, stirring the mass occasionally.

Garlic can be omitted if the family does not really like its taste and smell. And without it, it turns out quite tasty adjika. Next, add the following ingredients to the boiling mass:

• 1/2 cup sugar;
• 100 g of 9% vinegar;
• 1 teaspoon of salt.

We mix the components to a boil, pour into sterilized jars and roll up.

For seaming, you can use small jars of mustard. It is simple, convenient and practical, since the sharpness of adjika does not have time to disappear during eating. This unusually tasty and spicy adjika is suitable as a dressing for first courses and snacks, for sandwiches, it will add new flavors to any dish.

Adjika from eggplant, tomato and pepper for the winter

Adjika from eggplant, tomato and pepper for the winter

The main advantage of the proposed old recipe eggplant adjika is its simplicity. The workpiece can be done both in a slow cooker, and in a regular cauldron or even a saucepan.

You will need the following products:

• eggplant - 3 kg;
• tomatoes - 3 kg;
• Bulgarian pepper - 10 pcs.;
• garlic - 2 pcs.;
• vegetable oil - 200 ml;
• vinegar 9% - 100 ml;
• salt and sugar - 3 tbsp. l.

Cooking method

Rinse eggplant under running water, cut into several pieces. Grind the chopped parts with a food processor. Wash the pepper, remove the seeds and stalks. Grind it in a combine. Prepare the tomatoes in the same way. Pass through the juicer. Get tomato juice without seeds and peel.

Pour into the multicooker sunflower oil. Add tomato juice and pepper. Set the menu operation to “Cook” and the cooking time to 10 minutes. After 10 minutes, add to the pepper mixture and tomato juice chopped eggplant. On the multicooker panel, set the “Extinguish” operation. Set the cooking time to 40 minutes.

Add sugar, vinegar, salt and crushed garlic to the boiled mixture, mix. Cook the dish for 5 minutes. Wash the jars well in warm water and hold them over boiling water for about 5 minutes to sterilize.

Arrange hot adjika in jars, roll up the lids. Wrap them until completely cool, after turning them upside down. Keep homemade items refrigerated.