Adjika azerbaijani homemade recipe. Adjika for the winter: recipes with photos. Sweet and sour adjika with apples

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

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

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 influence 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 periodically. 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.

Traditional Abkhaz adjika is prepared on the basis of hot pepper, garlic, salt and herbs.

We offer not to be limited only to the classics with such a variety of ingredients for a burning seasoning. Check out our easy proven recipes!

How to cook adjika: 3 rules

In order for the color of adjika to be saturated and the consistency to be thick, choose the brightest and most fleshy vegetables.


It is better to use rock salt, since it is sodium chloride in its pure form that is a powerful preservative, and iodized salt can cause fermentation and softening of vegetables.

Hot pepper unpeeled from seeds gives a special spicy taste to adjika. If the seed pods are removed from the pods, the taste of the sauce is milder. And don't forget to use rubber gloves so you don't get pepper burn!

Green adjika

Photo: dinasdays.com Business card of Abkhazia. Such adjika is served with many dishes and, of course, with lamb roasted on a spit.

What do you need:

• 6-8 large bitter green peppers
• 1 head of garlic
• 1 bunch cilantro
• 1 st. a spoonful of salt

How to cook green adjika:

Cut the pepper into small pieces without removing the seeds.

Grind the pepper together with garlic in a mortar or pass several times through a meat grinder.

Add salt, mix and leave to infuse for 15-20 minutes.

The incomparable host of the program Lara Katsova shared with us her family recipe for adjika, turn on the video!

Russian adjika "Spark"

Photo: natalielissy.ru For borscht, salted bacon with brown bread and boiled potatoes with herring - adjika is ideal for traditional Russian dishes. It can be used to prepare sauces for meat and even dressings for pickle and cabbage soup.

What do you need:

• 1 kg tomatoes
• 1 kg sweet pepper
• 400 g garlic
• 200 g hot pepper
• 150 g parsley root
• 1 st. a spoonful of salt (to store adjika for more than 1-2 months, double the amount of salt)

How to cook Russian adjika "Spark":

Hot adjika with basil

Photo: natalielissy.ru Sharp! Very sharp! Even sharper! The versatility of the recipe is that this adjika can be used not only for meat dishes, but also for sandwiches, sauces, soups and even pasta.

What do you need:

• 500 g hot red pepper (you can add a couple of green peppers)
• 400 g garlic
• 2 bunches green basil
• 1 bunch cilantro
• 1 bunch of parsley
• 2 tbsp. spoons of salt

How to cook hot adjika with basil:

Walnut adjika

Photo: thinkstockphotos.com Adjika is not adjika if there are no nuts in it, as they say in the Caucasus. Delicate pleasant aroma, thick texture and rich spicy taste - that's what makes adjika real!

What do you need:
500 g tomatoes
400 g walnuts
200 g red bell pepper
3 heads of garlic
2-3 hot peppers
1 bunch cilantro or parsley
4 tbsp. tablespoons refined sunflower oil
2 tbsp. spoons of vinegar 9%
1 teaspoon salt

How to cook walnut adjika:

Peel the Bulgarian pepper from seeds, wash and dry the herbs.

Cut the stalks off the tomatoes.

Grind tomatoes, peppers, garlic, nuts and herbs in a blender or pass through a meat grinder twice.

Add sunflower oil, vinegar and salt to the finished mass.

Mix and serve immediately!

Gorloder, or Siberian adjika with horseradish

Photo: loverofcreatingflavours.co.uk A recipe from Siberia is quite capable of competing with hot sauces from sunny Abkhazia. The basis of the gorloder is a vigorous horseradish root. Suitable for meat and fish dishes, corned beef, and especially for barbecue and homemade grilled sausages.

What do you need:

• 500 g tomatoes
• 50 g horseradish root
• 50 g garlic
• 1.5 teaspoons of salt
• 1 teaspoon sugar

How to cook gorloder, or Siberian adjika with horseradish:

Grind tomatoes, garlic and horseradish in a meat grinder.

Combine all ingredients, add salt and sugar, mix.

Arrange in sterilized jars, roll up.

Adjika from bell pepper

Photo: thinkstockphotos.com If you don't like fiery seasoning, make a lighter version of this sauce with sweet and sour flavor and light peppercorns. Such adjika goes well with baked or boiled meat, poultry, fish, potatoes baked in foil and fried toasts.

What do you need:

• 1 kg sweet red pepper
• 300 g garlic
• 4-6 red hot peppers
• 50 ml vinegar 9%
• 4 tbsp. spoons of sugar
• 1 st. a spoonful of salt

How to cook adjika from bell pepper:

Remove seeds from sweet peppers.

Pass the pepper together with garlic and hot pepper through a meat grinder.

Add salt, sugar, vinegar, mix and leave to infuse for 3-4 hours.

Then put into sterilized jars and put away for storage in a dark, cold place.

Adjika with apples

Photo: thinkstockphotos.com An improved and adapted adjika recipe for poultry or grilled fish. To give the sauce a more delicate taste, you can cook without hot pepper or reduce its amount.

What do you need:

• 1 kg tomatoes
• 500 g red bell pepper
• 500 g sour apples
• 300 g carrots
• 200 g garlic
• 50 g hot pepper
• 200 ml refined sunflower oil
• 1 bunch cilantro
• 1 bunch of parsley
• salt - to taste

How to cook adjika with apples:

Peel and chop all vegetables together with herbs in a blender or meat grinder.

Add salt and sunflower oil.

Bring to a boil and cook over low heat for 2.5 hours.

Transfer to sterilized jars and roll up.

Adjika with plums

Photo: wolvesinlondon.com Delicate and soft adjika with plums goes well with game, boiled potatoes and baked vegetables, chicken meatballs and pork chops.

What you need:

• 500 g plums (choose not sweet and even sour plums)
• 500 g bell pepper
• 2 heads of garlic
• 2 hot peppers
• 1 tbsp tomato paste
• 100 g sugar
• 2 teaspoons of vinegar 9%
• 2 tbsp. spoons of salt

How to cook adjika with plums:

Peel the bell peppers from the seeds, plums - from the pits.


Pass sweet peppers, plums, garlic, hot peppers along with seeds through a meat grinder.

Put the chopped ingredients in a saucepan, add tomato paste, salt and sugar.

Bring to a boil and cook, stirring, over low heat for 30-40 minutes.

Add vinegar 2 minutes before the end of cooking.

Transfer the finished mixture to sterilized jars, roll up, turn over and leave it to cool completely.

Baked pumpkin adjika

Photo: thinkstockphotos.com Baked vegetables give this adjika a surprisingly tender texture, and pumpkin gives it an unusual and at the same time unobtrusive aroma. Light, spicy, moderately spicy, with a subtle sourness.

What do you need:

• 500 g pumpkin
• 200 g apples
• 200 g bell pepper
• 200 g onion
• 1 lemon
• 1 head of garlic
• 1 bunch basil
• 1 bunch cilantro
• 50 ml refined vegetable oil
• 1 hot pepper
• 1 teaspoon salt

How to cook baked pumpkin adjika:

Peel the pumpkin and onion, remove the seeds from the apple and pepper. Cut pumpkin and onion into pieces of any size.


Wrap the pumpkin, onion, apples and peppers in foil, bake at 200°C for 35 minutes. Then peel the apple and pepper from the skin.

3. Grind all baked vegetables in a blender.

Grind garlic, lemon and herbs in a blender into a homogeneous mass.

Combine vegetables with lemon dressing, mix and serve immediately.

Pickled cucumber adjika

Photo: greenishthumb.net Are there any pickles left from last year's stocks? Make hot sauce out of them! The beauty of the recipe is that this adjika can be made at any time in haste.

What do you need:

• 500 g pickled cucumbers
• 1 head of garlic
• 3 art. spoons of tomato paste
• 2 tbsp. tablespoons refined sunflower oil
• apple cider vinegar - to taste
• 1 pinch ground black pepper
• 1 pinch red ground pepper

How to cook adjika from pickled cucumbers:

Cucumbers peel and grate on a fine grater or chop in a blender. If there is too much liquid, drain.

Pass the garlic through a press.

Combine cucumbers, garlic, tomato paste, vegetable oil, vinegar and spices.

Mix and leave in the refrigerator for 1-2 hours.

Spicy adjika, cooked in any way, will help complement any main course and transform a not-so-successful meat treat. To create such a sauce, you need a small set of available ingredients and spices, and a good clear recipe.

How to cook spicy adjika?

Spicy adjika is a recipe that contains a large amount of hot pepper (chili, “light”) and garlic. As a rule, such a seasoning does not deteriorate, even if there is no vinegar or sugar in the composition. The basis can be any vegetables or fruits.

1. The real spicy adjika is Caucasian. As a rule, it does not include vegetables, except for pepper. The sauce comes out mega-spicy and very salty. In its pure form, it is not eaten.
2. Tomato sauce, popular in our area, is obtained with a very mild taste.
3. Delicious spicy adjika is prepared for the winter, made from zucchini, tomatoes, plums, beets and even cucumbers.
4. Spicy adjika can be prepared in three ways: boiled, raw and fermented.

Real spicy - a mixture of peppers and spices. It is not eaten just like that, more often it acts as a seasoning for the preparation of a multi-component sauce. For cooking, you will need rubber gloves to protect your hands from burns while cleaning hot ingredients. Any pepper will do: green or red.

Ingredients:

• pepper pods - 500 g;
• garlic - 2 heads;
• coriander - 1.5 tsp;
• dill (seeds) - 2 tsp;
• salt - 2 tbsp. l.;
• fenugreek and cumin - 1 tsp each.

Cooking

1. Put the coriander and fenugreek seeds in a dry hot pan, add the dill and cumin after 20-30 seconds.
2. Fry for half a minute, pour into a mortar, grind.
3. Place garlic, peeled peppers, spices, salt in a blender bowl.
4. Punch until smooth, distribute in prepared dishes.
5. Spicy adjika is stored for the winter in the refrigerator.

This one is quick and easy to make. Seasoning is not eaten in its pure form, it comes out too salty and mega-burning. It is added as a spicy ingredient in the manufacture of complex sauces or marinades. The workpiece can be stored for several years in a cool room or in the refrigerator.

Ingredients:

• sweet pepper (green) - 1 kg;
• hot pepper - 500 g;
• garlic - 400 g;
• dill - 200 g;
• parsley - 200 g;
• walnuts - 250 g;
• salt - 150 g.

Cooking

1. Peel peppers and garlic.
2. Pass all ingredients through a meat grinder.
3. Add salt, beat with a blender until the consistency of a paste.
4. Distribute in containers, put in storage.

Adjika with hot peppers and tomatoes is the usual way to make such a sauce, it is supplemented with garlic, spices, and sometimes herbs. It is prepared by fermentation, therefore, before tasting adjika, you need to be patient. The container in which the sauce will ferment should be filled with no more than 2/3 of the volume of the dishes.

Ingredients:

• tomatoes - 3 kg;
• sweet pepper - 1.5 kg;
• garlic - 0.5 kg;
• hot pepper - 0.5 kg;
• parsley, dill - 50 g each;
• purple basil - 50 g;
• cilantro - 100 g;
• hops-suneli - 50 g;
• horseradish - 250 g;
• ground coriander - 50 g;
• salt and sugar - 100 g each;
• vinegar - 70 ml.

Cooking

1. Scroll all the ingredients through a meat grinder (including greens).
2. Pour out all dry ingredients, salt, sugar, pour in vinegar, mix.
3. Put in a warm room.
4. Fermenting will be acute for 12-14 days. Then it can be corked and put in the cold for storage.

Spicy adjika from zucchini for the winter

Spicy will remind many of caviar, but the sauce is prepared using a slightly different technology and as a result it turns out to be very spicy and spicy. The composition of spices is selected individually, but hot pepper and garlic remain the main ones, they add a burning taste, vinegar will act as a preservative.

Ingredients:

• zucchini - 1 kg;
• tomatoes - 500 g;
• sweet pepper - 200 g;
• hot pepper - 150 g;
• garlic - 3 heads;
• sugar - 30 g;
• vinegar - 30 ml;
• hops-suneli - 20 g;
• fenugreek and mint (dry) - 1 tbsp. l.

Cooking

1. Peel zucchini, peppers, garlic and scroll through a meat grinder.
2. Put the mass on the fire, add salt, sugar, spices.
3. Cook for 20 minutes. Pour in the vinegar.
4. Pour into jars, seal. After slow cooling, remove the workpieces to a cool basement or pantry.

Spicy cucumber adjika

A very unusual option is adjika made from green hot peppers and cucumbers. Everyone is used to a sauce based on peppers, tomatoes or zucchini, so this recipe will definitely surprise every lover of unusual food combinations. Such adjika can be prepared for the future and served with your favorite dishes, both with meat and vegetables.

Ingredients:

• cucumbers - 2 kg;
• tomatoes - 200 g;
• pepper "light" - 5-6 pcs.;
• garlic - 1 head;
• vegetable oil - 50 ml;
• vinegar - 50 ml;
• salt.

Cooking

1. Blanch the tomatoes, peel, beat with a blender.
2. Grate cucumbers, put in a tomato.
3. Add oil, salt, put on fire, bring to a boil, reduce the heat to simmer the mass.
4. Puree garlic and peppers (without seeds), pour into the cucumber-tomato mass, mix.
5. Cooking spicy adjika will last another 10 minutes.
6. Pour in the vinegar, simmer for 2 minutes, pour into sterilized jars, seal tightly and put first under the covers, after 2 days put it in a cool place for storage.

Spicy beet adjika for the winter

Homemade spicy adjika is prepared on a variety of bases, a good example of using up excess harvest is this wonderful spicy beetroot and hot pepper sauce. It is added to soups, complements main dishes, and just like that, adjika with a piece of bread will appeal to all lovers of delicious and unusual food.

Ingredients:

• beets - 300 g;
• hot pepper - 4 pods;
• garlic - 2 heads;
• tomato juice - ½ l;
• vegetable oil - 20 ml;
• sweet pepper - 200 g;
• salt, sugar;
• vinegar - 20 ml.

Cooking

1. Peel the beets, cut and puree with a blender with vegetable oil.
2. Simmer on low heat beetroot puree, salt, add sugar.
3. Pour in tomato juice, add mashed garlic and peppers.
4. Simmer, stirring, 30 minutes.
5. Pour in the vinegar, remove from the stove after 2 minutes.
6. Punch with a blender, pack in a sterile container.
7. Put in heat for slow cooling, after 2 days rearrange in a cool room.

Tasty and very hot adjika made from hot pepper and garlic will appeal to all lovers of savory treats. The sauce is delicious both in its pure form and as a dressing for the main course or as an additional ingredient in a multi-component sauce. Adjika is not subjected to heat treatment or fermentation, therefore it can only be stored in the refrigerator.

Ingredients:

• sweet pepper - 5 kg;
• hot pepper - 1 kg;
• garlic - 500 g;
• salt - 70 g.
• dill, cilantro, parsley and tarragon - 100 g each.

Cooking

1. Peel peppers from seeds, garlic from husks.
2. Scroll all the ingredients, including greens, through a meat grinder.
3. Add salt, mix.
4. Distribute in a sterilized container, put in the refrigerator.

Spicy carrot adjika

Vegetable spicy adjika at home can be prepared on the basis of carrots, vegetable oil will be an important additional ingredient, it should not be cheap and of poor quality. This sauce comes out moderately hot, so it will perfectly fit into the menu as an original savory snack.

Ingredients:

• carrots - 2 kg;
• bell pepper - 1 kg;
• hot pepper - 5-6 pods;
• tomatoes - 3 kg;
• refined oil - ½ tbsp.;
• salt.

Cooking

1. Chop the tomatoes into a puree, pour into a large saucepan.
2. Puree the peppers and garlic, transfer to the tomato.
3. Grate carrots on a fine grater, put in the bulk.
4. Pour in oil and add salt.
5. Simmer adjika on minimum heat for 3-4 hours.
6. Pour into a sterilized container, seal.
7. Put in heat for 2 days for slow cooling. Store in a cool basement.

Spicy adjika from green tomatoes for the winter

Delicious and very spicy from unripe tomatoes will take pride of place among homemade preparations. The sauce has a rich color and an incomparable spicy taste. This seasoning perfectly complements the main course of any meat, it can be served as an appetizer for filling sandwiches, replacing the tasteless store-bought ketchups with it.

Ingredients:

• green tomatoes - 2 kg;
• sweet pepper - 1 kg;
• hot pepper - 600 g;
• garlic - 150 g;
• vinegar - 150 ml;
• sugar - 100 g;
• salt.

Cooking

1. Peel peppers from seeds, skip with tomatoes and garlic through a meat grinder.
2. Add salt and sugar. Cook for 30 minutes.
3. Pour in vinegar, pour into sterile jars, seal hermetically with lids, put in heat for self-sterilization.

Spicy adjika with apples

An unusual recipe for spicy adjika with apples will appeal to those chefs who are looking for interesting combinations in dishes. An interesting sour taste goes well with various dishes, and spicy hotness will not leave indifferent any eater. So that adjika does not come out too sweet, choose a sour fruit variety, you can use unripe fruits.

Ingredients:

• tomatoes - 2 kg;
• sweet pepper - 1 kg;
• green apples - 500 g;
• garlic - 3 heads;
• hot pepper - 200 g;
• vegetable oil - 200 ml;
• salt.

Cooking

1. Remove seeds from peppers and apples. Skip with tomatoes, garlic through a meat grinder.
2. Transfer to a saucepan, pour in oil, salt, simmer for 2 hours.
3. Pour into prepared containers, seal.
4. Turn the jars over and place in a warm place to cool slowly. Store in a cool place.

Spicy adjika with horseradish

Very spicy adjika with the addition of horseradish turns out to be delicious. Fans of hot treats will definitely like this sauce. It can be added to marinades, served with main dishes. Adjika is prepared without cooking, without fermentation and without adding vinegar, therefore it must be stored exclusively in the refrigerator.

Ingredients

For a ½ liter jar:

• 500 g of red hot pepper;
• 150 g of garlic;
• 2-3 tablespoons of salt;
• 2 tablespoons of suneli hops;
• 2 tablespoons ground coriander.

Cooking

If you want adjika to be very spicy, do not peel the pepper from the seeds. Just cut off the tails of the vegetables.

If you prefer a less spicy dish, cut the peppers in half lengthwise and remove the seeds. It is better to do this with gloves so as not to burn yourself.

Twice the peppers and garlic through a meat grinder. The consistency of adjika can be made even more homogeneous using a blender.

Add salt, suneli hops and coriander and mix thoroughly. Put the adjika in, close and store in the refrigerator. The aromas of the dish will be fully revealed after at least three days.

Ingredients

For 4 cans of ½ l:

• 2½ kg tomatoes;
• 500 g red bell pepper;
• 1 red hot pepper;
• 150 g of garlic;
• ½ tablespoon of salt;
• 100 g of sugar;
• 50 ml of vegetable oil;
• 25 ml vinegar 9%.

Cooking

Cut the tomatoes into large pieces and cut out the attachment points of the stalks. Twist the tomatoes through a meat grinder.

Cover a colander with gauze, put the tomato mass there and leave for 30-40 minutes to drain the juice. Then you do not have to evaporate the liquid from adjika for a very long time during cooking.

Remove seeds from bell pepper. Cut off the tail of the hot pepper. It is not necessary to clean out the seeds from it. Grind the peppers and garlic cloves through a meat grinder.

Transfer the tomato mass to the pan, add the twisted vegetables, salt, oil and vinegar. Stir and put on medium heat. Bring to a boil and cook, stirring, for another 30 minutes. If adjika seems watery to you, you can cook it longer.

Distribute adjika in sterilized jars and roll up. Turn jars over, wrap and cool completely. Store blanks in a dark, cool place.

Ingredients

For 5 cans of ½ l:

• 1 kg of any bell pepper;
• 100 g of red hot pepper;
• 1 kg of tomatoes;
• 500 g sweet and sour apples;
• 2 tablespoons of salt;
• 1 teaspoon pepper mixture;
• 100 g of garlic;
• 50 ml of vinegar 9%;
• 100 ml vegetable oil.

Cooking

Peel the bell peppers and hot peppers from the stalks and seeds. Cut the tomatoes into large pieces. Peel the apples from the peel and cores and cut into large slices.

Twist peppers, tomatoes and apples through a meat grinder. Place everything in a saucepan and place over medium heat, add salt and pepper mixture. Stir, bring to a boil and cook for 20 minutes.

5 minutes before the end of cooking, add chopped garlic, vinegar and oil to the adjika. Arrange adjika in sterilized jars, roll up, turn over, wrap and cool. Store blanks in a dark, cool place.

Ingredients

For 4 cans of ½ l:

• 1½ kg zucchini;
• 750 g of tomatoes;
• 2 red bell peppers;
• 50 g of garlic;
• 100 ml of vegetable oil;
• 2 tablespoons of tomato paste;
• 100 g of sugar;
• 1 tablespoon of salt;
• ½-1 teaspoon ground red pepper;
• 1 teaspoon of acetic acid 70%.

Cooking

Cut the zucchini and tomatoes into large pieces. If the zucchini is old, remove the skin and seeds. Remove seeds from bell peppers.

Twist zucchini, tomatoes, peppers and garlic through a meat grinder, place in a saucepan. Add oil, tomato paste, sugar, salt and pepper and mix well.

Bring adjika to a boil over high heat. Then reduce it and cook, stirring, for another 30 minutes. 5 minutes before the end of cooking, pour in acetic acid.

Arrange hot adjika in jars and roll up. Turn jars over, wrap and cool completely. Store adjika in a dark, cool place.

Ingredients

For 4 cans of ½ l:

• 2 kg plums;
• 100 g of garlic;
• 2 tomatoes;
• 1 red hot pepper;
• 1 tablespoon of salt;
• 200 g sugar.

Cooking

Cut the plums in half and remove the pits. Mince plums, garlic, tomatoes and whole peppers through a meat grinder.

Put the pan with the twisted mass over medium heat. Add salt and sugar, stir and bring to a boil. Then cook for another 20 minutes.

Distribute adjika in sterilized jars and roll up. Turn the blanks over, wrap and cool. Store adjika in a dark, cool place.

Ingredients

For a ½ liter jar:

• 500 g green bell pepper;
• 1 green hot pepper;
• 50 g of garlic;
• 1 bunch of cilantro - optional;
• 3 tablespoons of sugar;
• ½ tablespoon of salt;
• 2 tablespoons apple cider vinegar.

Cooking

Remove seeds from bell pepper. Remove the stem from the hot pepper. Seeds can also be removed if you want less burning adjika.

Twist peppers, garlic and cilantro through a meat grinder or chop in a blender. Add sugar, salt and vinegar, mix and leave for half an hour.

Put adjika in a sterilized jar, close and store in the refrigerator.

Adjika is a Georgian as well as Abkhazian dish, and it's no secret that it's a favorite. Each dish of national cuisine appears in its own country only thanks to the products that the land that has grown them is famous for.

That is why, the basis of the dishes of the southern countries are hot, hot peppers, and our Russian adjika is tomatoes.

Recipes for cooking adjika

In past centuries, the adjika recipe was the same, it included three components: pepper, salt and fenugreek, and at first only salt and pepper. Currently, a huge number of recipes have appeared, each of them has the right to cook life.

Attention! If you decide to cook a real adjika and did not find such a plant as fenugreek, you can replace it with the Khmeli-Suneli seasoning or the Suneli set. And tomatoes for adjika should always be chosen very hard, not juicy.

Adjika Abkhazian

Spicy, classic (recipe for the winter with tomatoes) adzhichka, prepared both for the future for the whole year, and for a quick serving on the festive table.

Ingredients of the meal:

• hot pepper pods (11 pcs.);
• garlic / head (1 pc.);
• blue fenugreek (two tablespoons);
• tomatoes (2.1 kg.);
• table salt / 110 g.

Cooking:

Pepper pods get rid of everything superfluous, grind as finely as possible.

Dip the tomatoes in boiling water, remove the skin, twist together with the cloves of fresh, peeled garlic. Mix with pepper, salt. Put on a hot stove for exactly three minutes. At the same time, try not to leave the pan in order to be able to stir the mass without interruption.

Adjika spicy, a simple and quick recipe you will lick your fingers

Such adjika is prepared not very difficult and fast, you can do it even without technical devices.

Ingredients of the meal:

• capsicum, bitter (0.8 kg);
• garlic (3-4 cloves);
• a mixture of "hops" (55 gr.);
• nuts, walnuts (5 pcs.);
• tomatoes (2 kg.);
• table salt / 110 g.

Cooking:

Scald, remove the skin, soften well with a fork, drain the juice.

Remove everything superfluous from the peppers, finely grind, put in a container where the tomatoes already lie. Do the same with garlic cloves. Salt and season the dish, stir everything. Crush the nuts, stir, drain the juice. The dish can be decorated with herbs and served at the table.

Attention - it will be interesting! In the old days, housewives did this with two stones. One was used as a board, the other as a pusher / pestle.

Adjika with horseradish and garlic from tomatoes for the winter without cooking

Adjika with horseradish was invented in the Caucasus. It resembles the Siberian "horseradish", but is more aromatic due to the addition of spices and pepper. This is a very tasty and healthy dish, because horseradish has long been widely used not only in cooking, but also in folk medicine.

Ingredients of the meal:

• tomatoes (4.2 kg.);
• pepper / gogoshary (2.3 kg.);
• pepper / hot (7-10 pcs.)
• garlic / heads (5 pcs.);
• horseradish (12 pieces);
• sugar (1/2 cup);
• salt (130 gr.);
• parsley (bunch).
• blue fenugreek (45 gr.).

Cooking:

Tomatoes prepare: rinse, get rid of excess, twist. You can do this both manually, using a meat grinder, and using a mixer.

Remove seeds from both types of peppers, rinse and also twist. Add to the tomatoes, mix, drain the resulting juice.

Peel horseradish and garlic. Grind as finely as possible, add to the future adjika.

Pour seasoning, salt and sweeten. Mix everything well. Let it brew, then drain the juice.

Put in jars that should be pasteurized in advance, then pasteurized again in a way convenient for you.

In winter, parsley is added to adjika with horseradish and garlic, but already when serving. Rolling up with parsley is not worth it, adjika can turn sour.

Delicious adjika from tomato and pepper

In terms of taste, such a dish will not yield to natural Georgian, and bell pepper will make it thicker and more aromatic. Tomatoes are best to choose fleshy, but not overripe, otherwise a lot of juice will appear.

Ingredients of the meal:

• hot pepper (6 pcs.);
• tomatoes (2 kg);
• pepper, gogoshary (0.8 kg);
• garlic (2 heads);
• hops-suneli (2 tbsp / l);
• vinegar, fruit (25 ml);
• sugar (245 gr.);
• salt (100g).

Cooking:

Peel hot pepper, finely grind together with garlic cloves prepared in advance.

Rinse the tomatoes, get rid of excess, cut, scroll until smooth.

Gogoshary, rinse, remove seeds. Also twist or cut into small slices.

Place all cooked products in one container, mix thoroughly, drain the juice. After that, season, salt, add vinegar and sugar.

Simmer over low heat for half an hour, stirring all the time. Then bring to a boil, again, stirring continuously, as shown in the video. Remove the cooked spicy dish from the stove, cool, serve. You can also prepare such an adjika for the winter period to delight your household with delicious and fragrant food all year round.

The video shows in detail each step of cooking delicious adjika from tomatoes and peppers. Video in recipes is very convenient to use, at any time you can either pause the frame or scroll it several times.

Classic adjika recipe from tomato and garlic

The name "Russian Adjika" would be most suitable for this recipe. Since it was invented in our country.

Ingredients of the meal:

• tomatoes, hard (2.3 kg.);
• hot, bitter pepper (12 pcs.);
• garlic (4 heads);
• salt (110 gr.);
• a set of suneli spices (70 gr.);
• vinegar (50 ml).

Cooking:

Rinse the tomatoes, remove the stalk. For cooking, you can use both a meat grinder (large) and a mixer, while not forgetting to drain the juice that has appeared.

Prepare burning pods: remove seeds, stalk. Grind, lay out to other grated products.

The same must be done with garlic heads: grind, put in the future adjika.

Pour in the vinegar carefully.

Mix all the ingredients well, leave to infuse for a couple of hours. Then load into prepared clean jars.

Such adjika can also be served boiled, immediately to the table, but at the same time, not all components should be cooked. Garlic and pepper pods are added last before boiling. And, of course, don't forget the oil.

Attention! When working with hot peppers, gloves must be worn. It will irritate the skin, and getting it into the eyes is very dangerous to health.

Adjika from tomato and pepper with garlic boiled for the winter

Tasty, juicy and healthy adjika in winter will not only enrich your table with vitamins, but also remind you of a hot summer.

Ingredients of the meal:

• tomatoes (2.7 kg.);
• carrot (5 pcs.);
• garlic (2 heads);
• gogoshary pepper (1.2 kg.);
• hot pepper pods (10 pcs.);
• unrefined / vegetable oil (265 ml);
• ordinary vinegar (30 ml);
• sugar (235 gr.);
• salt (125 gr.);
• hops-suneli seasoning (45 gr.).

Cooking:

Scald the tomatoes and remove the skin, cut for twisting. Twist, drain excess juice.

Clean the gogoshary from the internal contents and the stalk, cut. Scald, remove the skin and also twist.

Peel, wash and chop the carrots with a meat grinder.

Add grated garlic cloves, vinegar, sugar and salt. Mix thoroughly. Put on a slow fire, bring to a state of active boiling, trying to always be near and mix. Put on a slow fire. Wait until the adjika stops boiling. After that, cook for exactly an hour with the lid closed.

Peel hot pepper, grind it and add it to adjika. Leave on the stove without fire for a couple of hours. Place cooled adjika in pasteurized jars.

Attention! For the preparation of adjika, it is best to use enameled, clay or cast iron dishes.

Boiled adjika with apples

Apples in adjika give a pleasant aroma and sour taste. After serving such an appetizer to the table, guests will forget about other dishes. In addition, at the expense of apples, she will also receive an additional vitamin complex, which is so lacking throughout the year.

Ingredients of the meal:

• tomatoes (3.2 kg.);
• gogoshary pepper (1.3 kg.);
• carrots (5 pcs.);
• hot pepper (11 pcs.);
• apples, green variety (1.3 kg.);
• garlic (2 heads);
• onions (8 heads);
• unrefined oil (400 ml);
• vinegar (50 ml);
• granulated sugar (255);
• salt (155 gr.);
• blue fenugreek (45 gr.).

Cooking:

Immerse the tomatoes in boiling water for five seconds, remove the skin, cut off the stem. Cut into small and neat slices. Drain the juice.

Peel the carrots, grind, add to the tomatoes.

Sweet and bitter pepper to get rid of the stalk and seeds. Twist on medium mode, add to the rest of the vegetables. Stir, drain the juice.

Finely chop the onion. Pour the oil into a saucepan, heat it up, add the onion and sauté it.

Drain the juice from the vegetables, put everything in a saucepan. Add grated garlic, salt, seasoning, vinegar, sugar. Mix everything. Put on a slow fire.

Remove the peel from apples, cut into cubes, add to adjika. Bring to a boil, stirring constantly and turn off the heat. Cool, transfer to a prepared container and roll up. After that, put it in a dark place, carefully wrapping it up for the night.

Real Georgian adjika

If you like spicy dishes, then the recipe for real Georgian adjika is just for you. The recipe is not only easy to prepare and unforgettable in taste, but also healthy. A large amount of vitamin "C" will help the body cope with any viruses throughout the year.

Ingredients of the meal:

• hot pepper / burgundy (2.5 kg);
• plum, slightly green (8 pcs.);
• garlic (5 heads);
• hops-suneli (65 gr.);
• cilantro greens (210 gr.);
• walnuts, peeled (130 gr.);
• salt (140 gr.).

Cooking:

Remove the stalk and seeds from the hot pepper. Grind it as finely as possible so that the mass is homogeneous.

Immerse the plum in boiling water, remove the top layer, remove the stone, also scroll and add to the pepper.

Finely grind the garlic, add to adjika.

Crush walnuts in a mortar, add to adjika.

Season, salt, add sugar and cilantro. Mix everything well. Let stand for three hours, then transfer to prepared jars.

The recipe will help you step by step to understand all the intricacies of cooking Georgian adjika. In the video you will see what a rich color a real Georgian adjika has.

Homemade adjika with tomatoes and garlic, without bell pepper

Homemade adjika without bell pepper is an excellent snack for any holiday table, but it can be very spicy. But the benefits from it in the winter will be much greater than from the packaging of antiviral drugs.

Ingredients of the meal:

• fleshy tomatoes (3.3 kg.);
• hot pepper (10 pieces);
• garlic (5 heads);
• coriander (50 gr.);
• paprika (70 gr.);
• hops-suneli (70 gr.);
• vinegar (70 ml.);
• salt (110 gr.).

Cooking:

Rinse the tomatoes, remove the existing stalk, cut into small cubes, drain the juice.

Remove seeds from peppers, twist, add to tomatoes.

Peel the garlic and grind, add to the future adjika.

Season the resulting mass, salt, add vinegar. Put on a slow fire for 20 minutes, while stirring the workpiece continuously, but not bringing to a boil. Cool, transfer to jars, pre-pasteurized.

Raw adjika for the winter from tomato and garlic without cooking

Adjika without cooking is, of course, a big plus for those who want to get vitamins all year round. But so that this plus does not turn into a minus, you should carefully prepare vegetables and dishes: rinse them, scald with boiling water both outside and inside.

Ingredients of the meal:

• Tomatoes (3.1 kg);
• sweet bell pepper / gogoshary (1.1 kg);
• hot pepper (10 pods);
• cilantro / basil / parsley (all 70 gr.);
• garlic (3 heads);
• vinegar / grape (200 ml);
• salt / coarse grinding (130 gr.).

Cooking:

Rinse the tomatoes, cut out the existing stalk. Cut into small cubes, then crush with a crush.

Peppers, both hot and sweet, clear of seeds, get rid of the stalk.

Grind finely in a meat grinder, lay out to the tomatoes.

Season with the above spices, squeeze out the garlic, stir everything with clean hands, pour in the vinegar, stir with a spoon, salt, mix again and drain the juice.

Roll into a pasteurized container or fall to the table.

Attention! Salt is added last, as it helps to give excess and unnecessary juice to vegetables.

Summary

Adjika is a very healthy dish that will provide the body with vitamins all year round. But, despite this, do not forget that the dish is very spicy. It is advisable to limit its use at one meal. And for people with gastrointestinal problems, such a spicy dish is generally contraindicated.