25.07.2017 20 985

Adjika recipes for the winter - top 10 delicious!

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

A real appetizer without tomatoes - we reveal the secrets of preparation

Traditional Caucasian adjika does not tolerate tomatoes, because its essence is hot pepper, generously seasoned with garlic. To create this amazing dressing, red or green hot pods are used. Depending on the desired result, the red vegetable adds spice, while the green vegetable adds special piquancy. Adjika goes well with baked and stewed meats, fish, poultry, and harmonizes wonderfully with many vegetables.

In our understanding, adjika is a seasoning containing tomatoes, but a true Caucasian, the maximum that can be used to prepare the sauce is tender plum pulp. So, a real appetizer without tomatoes for the winter is prepared as follows - the sauce is made from two types of peppers with the addition of seasonings, so you will need:

1.5 kg of bell pepper (for beauty, you can choose the same color)
400 g hot red peppers
300 g peeled garlic
2 tbsp. l. dill and coriander seeds
1 tbsp. Khmeli-Suneli seasonings
45 g salt
30 ml 9% vinegar

It is recommended to cook with rubber gloves so as not to burn the skin of your hands. And so that the sharp pods do not provoke a sore throat and the appearance of tears, it is better to open the window and provide good ventilation. Wash and dry the vegetables, remove the seeds from the Bulgarian fruits, remove all the stems, peel the garlic. Scroll all the ingredients through a meat grinder several times, season with salt at the very end. Next, according to the recipe, place the mixture in a cooking container, add vinegar and bring to a boil. Do not boil under any circumstances! Pour the mixture into prepared jars and roll up. You have got real adjika without tomatoes and garlic for the winter!

Adjika - classic recipe

There is a belief that in the old days, Abkhazian shepherds added salt to the food of sheep so that they would gain weight faster. Due to the lack of freely available salt, they simply stole the expensive spice from wealthy owners.

In turn, the owners flavored the salt with hot pepper, which sheep do not eat. Shepherds found another use for the mixture - they added garlic and herbs to it and used it for their own food.

This is how the real classic adjika appeared, which includes:

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

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

To soften the taste, add tomatoes, plums, and other vegetables, such as horseradish. There is no need to cook anything. Store the finished product in sterilized, tightly closed jars in the refrigerator. One small jar lasts a long time, be sure to try preparing it for the winter!

Raw adjika for the winter - how to cook?

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

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

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

Armenian red pepper adjika – hot and piquant

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

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

It is worth noting that there are a lot of recipes for preparing spicy seasoning for the winter, but they all differ not only in the quantity of ingredients, but also in taste! Don’t be afraid to try something new, maybe it’s the unusual adjika recipe that you’ll like the most!

Adjika boiled with carrots - quick and easy

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

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

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

Raw snack without tomatoes - natural fresh taste even in winter!

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

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

Hot pepper seasoning with horseradish is an excellent way to prepare

Hot adjika made from pepper at home is a real godsend for housewives. It is quick to prepare, does not require a large assortment of ingredients and is stored for a long time, thanks to the salt. It is used for marinades, dressings and preparing preparations for the winter. To prepare spicy Caucasian adjika you need:

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

Wash hot peppers, garlic, horseradish roots, dry and peel. To adjust the spiciness, the pepper seeds can be left or removed. Pass coriander, chili pepper, garlic and horseradish through a coffee grinder or grind in a blender until smooth. Mix the mixture well and add salt.

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

Adjika for the winter made from tomatoes, peppers and garlic - a spicy delight

The best simple adjika recipe is made from tomatoes, peppers and garlic. This is where it’s best to start fantasizing about variations of the sauce. All you need is some food, a saucepan and 20 minutes of free time. Preparing the ingredients:

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

Vegetables should be washed well in water, peeled from stems and seeds (except hot pepper), chopped and seasoned with spices. Whether you use a meat grinder, blender or coffee grinder for these purposes, there is no fundamental difference.

Leave the vegetable mixture overnight, and in the morning, drain the resulting juice and distribute into sterilized jars. A raw appetizer of tomatoes, peppers and garlic is sent to the refrigerator or basement. If you have learned how to make this sauce, you can handle any variety of it.

Homemade boiled - what could be tastier?

If raw preparations do not suit you, then you will definitely like homemade adjika, because it needs to be boiled, which means that the likelihood of preservation increases significantly, and it is much easier to place hot-sealed jars in apartment conditions.

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

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

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

Now the whole mass needs to be mixed well and put on low heat. Cook for 1.5 hours from the moment of boiling, remembering to stir so as not to burn. 30 minutes before the end of cooking, add crushed garlic (finely chopped) and salt. If you add garlic earlier, the taste and aroma may fade.

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

Abkhazian recipe with nuts

A real Abkhaz aromatic snack with nuts will complement meat and fish dishes, it is good to grease poultry before frying, and it will also complement shish kebab and serve as a wonderful addition to cutlets, pasties and even manti.

500 g hot pepper
100 g salt
100 g peeled walnut kernels
1.5 tbsp. ground coriander seeds
a small bunch of fresh cilantro and parsley
150 g garlic

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

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

On the fourth day, the delicious sauce with nuts will be ready; all you have to do is transfer it to dry, clean containers and put it in the refrigerator. To seal for the winter, bring to a boil (do not boil) and seal with iron lids.

Adjika recipes for the winter are varied, but always simple to make and taste amazing; be sure to prepare hot sauce in the summer - you won’t regret it! A tasty jar in the kitchen is always useful!

You probably know a variety of adjika recipes - from a soft, delicate taste to a spicy, vigorous, tongue-grabbing one. Each recipe has many of its admirers, but the majority still love adjika precisely for its sharp, piquant taste. This adjika is incredibly good with meat and fish dishes; it also harmonizes with vegetables, rice and pasta.

In general, if you want a familiar dish to sparkle with new colors, add aromatic homemade adjika to it. Even the taste of borscht and soup will be noticeably enriched thanks to this seasoning. Do not forget that adjika has a number of useful properties: it stimulates appetite, improves digestion, kills viruses and enhances the body's protective properties. This article will tell you how to make spicy adjika at home in such a way as to delight everyone around you. Believe me, the proposed recipes will tell everyone about your culinary talents and will cause a lot of positive emotions. In addition, we will tell you a few secrets and subtleties:

The basis of real spicy adjika is always made up of 3 components: fresh hot pepper, coarse salt and garlic, preferably hot with a purple tint.
The taste and aroma of adjika depends on additional ingredients and spices. This spicy seasoning goes well with marjoram, bay leaf, thyme, cumin, saffron, basil and dill.
All components of adjika should be ground to a paste. A blender, meat grinder and mortar are suitable for this purpose.
To get a richer taste and aroma, spices need to be fried in a frying pan. Thanks to this, they will release essential oils and make the taste of your adjika simply extraordinary.

Spicy adjika with garlic

Required Products:

hot pepper - 10 pcs.
garlic – 1 head
zira – 1 tbsp. spoon
salt – 2 tbsp. spoons
dill seeds – 10 g
coriander seeds – 2 tbsp. spoons

In a blender, grind the peeled garlic and pepper without seeds and tails. In a dry frying pan, fry the coriander and cumin, making sure that they do not burn. When a rich aroma appears, immediately remove the spices from the pan and pound in a mortar along with the dill seeds. Combine the resulting mixture with a spicy pepper-garlic mass, add salt and season your favorite dishes with adjika. Please note that during the first two days the taste of adjika will be very sharp, but then it will become softer. Store in the refrigerator in a clean glass container.

Spicy green adjika

This spicy and aromatic adjika ideally complements the taste of first courses; it goes especially well with kharcho and borscht.

Ingredients:

hot green pepper – 800 g
salt - 2 table. spoons
dill – 1 bunch
purple basil – 30 g
cilantro – 50 g
garlic – 12 cloves
whole coriander seeds – 20 g

We pass dill, basil, pepper, garlic and cilantro through a meat grinder. Pound the coriander in a mortar or grind it in a blender, add salt to the mixture and mix thoroughly. We put the adjika into prepared jars, which from now on should only be stored in the refrigerator.

Spicy adjika with tomato paste

This adjika recipe will perfectly complement the taste of boiled pork, pasta and potatoes.

Components:

We pass sweet and hot peppers through a meat grinder or food processor, then do the same with garlic and chopped herbs. Mix everything with tomato paste until smooth. Heat coriander, marjoram and paprika in a frying pan, then crush and add to adjika along with salt, store in the refrigerator for several days.

Spicy raw adjika

This adjika goes well with any dish; you can even simply spread it in a thin layer on bread or pita bread. The main thing is to take ripe and fleshy peppers, on which the taste of the seasoning depends entirely.

Components:

hot pepper – 1 kg
salt - 2 table. spoons
sweet pepper – 700 g
garlic – 300 g
dried basil – 5 g
bay leaf – 0.5 teaspoon

We grind all the components of adjika in a meat grinder, add salt, basil and ground bay leaf, put it in jars, which can be stored in the refrigerator for 5-7 days.

Let's bring a touch of Caucasian exoticism into our gray everyday life - let's prepare spicy and aromatic adjika! Today I offer you the best recipes for adjika without cooking for the winter. The preparation is very simple, it doesn’t take much time, and what a taste it turns out! Just lick your fingers! Our recipes with photos will tell you how to make adjika easily and quickly, without heat treatment.

I’ll say it straight: what we often cook in our latitudes and proudly call “adjika” does not quite correspond to an authentic dish. A real Abkhaz hot, hot seasoning is prepared without tomatoes. But we will look at the best recipes in different versions: the more familiar to us, with tomatoes, and the classic Abkhazian seasoning, and the Georgian variation with walnuts and cilantro. The main thing is to find the right ingredients, and the recipe is very simple everywhere.

Adjika raw from tomatoes with garlic

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

Ingredients:

1 kg of tomatoes;
300 g bell pepper;
60 g hot red pepper;
60 g garlic (1 medium head);
60 g apple cider vinegar;
100 g sugar;
2-3 tsp. salt.

Preparation:

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

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

Abkhazian adjika: classic raw recipe

Real classic raw adjika for the winter is prepared without tomatoes. There are different options, I’ll tell you the simplest recipe. The seasoning is thick, tastes like fresh and very spicy.

Ingredients:

30 pcs. large pods of hot pepper;
1.5 pcs. large heads of garlic;
2 tbsp. l. salt (not iodized);
2 tbsp. l. blue fenugreek;
1 tbsp. l. dill seeds;
4 tsp. coriander;
2 tsp. cumin (cumin).

Tip: I buy seasonings at the market from Abkhazian traders. You can buy a ready-made Abkhaz mixture for adjika.

Preparation:

Wash the hot peppers and remove the stems. This operation is best performed with gloves.
Peel the garlic, separate it into cloves, and wash it. Mix pepper and garlic and grind them in a blender. Place in a large bowl.
Dry the cumin and coriander in a frying pan over low heat, stirring until a strong aroma appears. Then mix them with dill seeds and fenugreek, grind all the spices in a food processor or coffee grinder. If desired, you can simply crush it in a mortar and pestle.
Combine the pepper mixture with spices, add salt, stir well. Place in jars scalded with boiling water. Close with clean lids.

Store in the cellar or refrigerator.

Delicious “vigorous” raw adjika with horseradish

Cooking adjika at home from tomatoes without cooking has many variations. I will share with you a recipe on how to prepare hot seasoning with horseradish and parsley.

Ingredients:

2 kg red tomatoes;
10 pieces. medium-sized red sweet peppers;
3-4 pcs. hot pepper;
100-200 g horseradish root;
160 g garlic (2 large heads);
100 g sugar;
2-3 tsp. salt;
70 g table vinegar;
1 bunch of dill;
1 bunch of parsley.

Preparation:

Scald tomatoes and bell peppers with boiling water. After cooling, remove the skin from them.
Cut the horseradish into thin slices, hot pepper into rings. Divide the garlic into cloves. We pass all the vegetables through a meat grinder or grind them in a blender.
Finely chop the washed parsley and dill and add to the tomato-pepper mixture. Add sugar, salt and vinegar. Mix well.
Pour into a three-liter bottle and close with a lid. Adjika with pepper and herbs is ready. We store it in the cold.

Note: If stored for a long time, the seasoning may ferment slightly. Don't be afraid of this - stir it to release the gas. The preparation will acquire a pleasant taste of pickled tomatoes.

Adjika from prunes

I love stocking up on interesting recipes, and now I’m offering one of them. The seasoning is prepared from plums without cooking, with tomato paste and bell pepper. Prunes give the dish a pleasant sour taste.

Ingredients:

1 kg of fresh prunes;
1 kg of bell pepper;
2-3 heads of garlic;
500 g tomato paste;
1-1.5 pods of hot pepper;
1.5 tbsp. l. salt.

Preparation:

Wash the plums and remove the pits. Wash the washed bell peppers, cut them, and remove the seeds.
Cut the washed hot pepper into rings. Peel and wash the garlic. Mix everything and grind it with a blender (or pass it through a meat grinder).
Pour into a bowl, add salt, add tomato paste, mix thoroughly.
Place in clean jars and close with lids.
Adjika with prunes and bell peppers is ready without cooking. Thanks to plums and tomato paste, we prepared it without vinegar.

It is impossible to imagine the best recipes for adjika without cooking for the winter without detailed videos. Here is one of them, everything is very easy and understandable.

Recipe without cooking with aspirin

If you are still afraid that raw preparations for the winter may explode, you can play it safe and prepare adjika with aspirin. The classic proportion is one aspirin tablet per half liter of finished seasoning. In this quantity, the medicine will not cause any harm to your body.

Ingredients:

4 kg of tomatoes;
2 kg of bell pepper;
200 g garlic;
3 pcs. hot pepper;
200 ml vinegar 9%;
3 aspirin tablets;
Spices for adjika - to taste.

Preparation:

Dry the washed vegetables on a paper towel or napkin. Scald the tomatoes and bell peppers with boiling water, then pour cold water over them. Carefully remove the skin from them.
Cut into pieces and pass through a meat grinder (or blender).
Wash the hot pepper and remove the seeds. We will also wash the garlic and peel the cloves. Grind the hot pepper and garlic through a meat grinder and mix with the tomato-pepper mixture. Then pour in vinegar.
Crush the aspirin with a masher in a mortar or saucer, add it to the adjika and mix thoroughly. Cover the workpiece with gauze and let it sit for about a day so that all the ingredients are well dissolved.
In the meantime, sterilize the jars and lids. Stir the finished adjika again, ladle it into jars, and screw on the lids. Can be covered with plastic lids.

We store the workpiece in the basement or refrigerator.

Georgian adjika with chili pepper

This is a popular Georgian seasoning, without cooking, spicy, with pepper and nuts. You will need a lot of chili pepper.

Tip: It is better to prepare the seasoning while wearing gloves.

Ingredients:

1 kg of dry chili peppers in pods;
200 g walnuts (preferably raw, not roasted);
60-70 g coriander seeds;
100 g hops-suneli;
1 bunch of green cilantro;
1 bunch of parsley;
300 g garlic;
300 g coarse salt;
A little cinnamon (to taste).

Preparation:

Wash red chili peppers and soak for 1 hour in cool water. Then drain the water. Dry the pepper and remove seeds.
The cilantro and parsley also need to be washed and dried. Peel the garlic, divide it into cloves, and wash it.
We pass chili peppers, garlic, and nuts through a meat grinder. You can repeat this operation two or three times. If a lot of liquid is released, it is better to drain it.
Then transfer the mixture into a deep bowl. Add finely chopped parsley and cilantro, salt, coriander and suneli hops to it. Stir well.
Cover and leave at room temperature for three days. Don't forget to stir twice a day.
Then we transfer the hot seasoning into dry jars and close the lids. Adjika can be stored well in the refrigerator or cellar for many months.

Note: This seasoning is good to coat meat or chicken before baking in the oven.

Spicy roll without vinegar

People also call it “Ogonyok” for its bright red color and burning, warming taste. The recipe is without vinegar, and chili pepper plays the role of a natural preservative here. My friends store this seasoning in their room or pantry. They say it doesn't spoil. But I don't take risks and store it in the refrigerator.

Ingredients:

3 kg of ripe tomatoes;
1 kg of bell pepper;
400 g hot chili pepper;
2 large heads of garlic;
6 tbsp. l. salt.

Preparation:

We wash the tomatoes, dry them, and cut out the stems. We cut the top crosswise, scald it with boiling water and lower it into cool water for a minute. Then take it out and easily remove the skin.
Wash the bell pepper, remove the seeds, and cut into strips. We also wash the chili peppers, cut off the tails, remove the seeds, and cut into rings.
Peel the garlic, separate it into cloves, wash it, and cut it into thin slices.
Grind all the vegetables through a meat grinder or in a blender until pureed. Add salt and mix. Let it sit for three days. Stir the seasoning twice a day.
Then put the adjika into clean jars and cover with plastic lids. Place in the refrigerator for storage. The spicy aromatic seasoning is ready!

As you can see, the best recipes for adjika without cooking for the winter are very easy, cooking them is fun and enjoyable, and eating dishes with aromatic seasoning is a real pleasure! Treat yourself and your family to delicious adjika. Enjoy your meal!

Adjika is a canned snack food. Today we are preparing it at home. There are many ways to prepare it and with different vegetables. Readers love to prepare this seasoning for the winter. It goes well with many ready-made dishes: for dumplings, pies,

This spicy and aromatic seasoning is very popular in Russia. Its presence on the dinner table improves the taste of first and second courses.

In the article you will find time-tested recipes that have taken root in many families. What could be tastier when we spread adjika on bread and then eat it with

Adjika for the winter - recipe with apples

Learn how to make the popular apple relish.

Ingredients:

Tomatoes – 5 kg
Bell pepper – 1 kg
Apples – 1 kg
Onions – 1 kg
Carrots – 1 kg
Salt - 4 tbsp. spoons (or less, to taste)
Vinegar - 1 glass
Sunflower oil - 1 cup
Sugar - 1 glass
Garlic – 400 g
Hot pepper - 4 pods
Greens: parsley + dill

Preparation:

Peel all the vegetables and cut them into pieces to grind them in a meat grinder. We remove the stems of tomatoes and other vegetables. We do not peel the apples.

Grind all the vegetables in a meat grinder into separate cups.

This is how we twisted the vegetables: carrots, peppers, onions, apples. Place the rolled tomatoes in a deep aluminum bowl to let them cook a little.

As soon as the tomatoes boil, add all the scrolled vegetables: peppers, apples, carrots, onions. Mix everything well. So cook, stirring, for 1.5 hours. The basin is large and stands on two burning stoves. Then we will add other ingredients.

While the adjika is boiling, we will peel the garlic.

We will peel and cut the hot peppers into pieces using gloves. Remove the seeds from the hot pepper.

We pass the garlic, herbs and

When the vegetable mass has boiled for 1.5 hours, add to it: garlic, herbs, hot pepper, salt, sugar.

Then pour in 1 glass of vinegar and 1 glass of odorless sunflower oil. Stir and cook for another 30 minutes after boiling.

After the time has passed, turn off the heat and begin pouring into sterilized jars.

Pour into several jars at once, as the mass is hot. We roll up the full jars and turn them over. Take a warm blanket and cover it on top until it cools down.

This kind of preparation is a godsend that we make both in summer and winter.

Recipe for adjika “Hospitable” - without cooking

Ingredients:

300 - 500 g - garlic
3 - 4 pcs. - hot pepper
0.5 -1 kg bell pepper
1.5 - 2 kg red tomatoes
1 medium parsnip root, celery, parsley, cilantro, regan (basil), tarragon, 1 - 2 bunches of dill, 2 - 3 tbsp. spoons of salt

Preparation:

Grind everything in a meat grinder. Mix. Place in a jar up to the shoulders. Since the prepared mass will “play,” put it in the refrigerator.

You need to stir from time to time. Greens, peppers and garlic can be adjusted to taste.

In winter, adjika is good both as a separate dish and mixed with mayonnaise and sour cream.

Adjika “Krasnodarskaya” - a favorite for the whole family

Ingredients:

3 kg - bell pepper
2 kg - red tomatoes
1 kg - sour red apples
Red hot pepper, salt, sugar, garlic, spices - to taste

Preparation:

Grind everything in a meat grinder and cook over low heat under the lid for 1 hour or a little more, stirring occasionally.
After about half an hour of cooking, put a gauze knot into the boiling mixture, in which spices are tied (bay leaf, dill and parsley seeds, basil). At the end of cooking, remove the knot.
Cut 3 - 4 onions and fry in sunflower oil. Remove the onion and pour the aromatic oil into the adjika at the end of cooking.

Homemade adjika with carrots

Ingredients:

2.5 kg - tomatoes
1 kg - carrots
sweet pepper - 1 kg
1 kg - apples
50 g - red capsicum

Preparation:

Pass all ingredients through a meat grinder. Transfer to a saucepan and cook for 1 hour from the moment it boils.
When the mass has cooled, add 200 g of crushed garlic, 1 cup of 3% vinegar, 1 cup of sugar, 1 cup of sunflower oil, 0.25 cup of salt.
Mix everything well and place in hot jars.
Store in a cool place.
Eat with meat, with soup, with stewed cabbage.

Recipe for spicy adjika for the winter

Ingredients:

3 kg - tomatoes
500 g - bell pepper
onion - 500 g
500 g - carrots
apples - 500 g
200 g - garlic
10 hot pepper pods
0.5 cup sunflower oil
100 g - sugar
1 tbsp. spoon with a heap of salt

Preparation:

Pass all the vegetables through a meat grinder, mix well and cook for 3 hours over low heat under the lid.
Place in sterilized jars and seal.

Adjika from beets - an original recipe with a beautiful color

Ingredients:

5 kg - tomatoes
1 kg - bell pepper
carrots - 1 kg
5 kg - beets
4 - 5 pcs. - hot pepper pods
200 g - garlic

Preparation:

Wash, peel, cut all vegetables into pieces and pass through a meat grinder.
Cook in a large aluminum pan for 1.5 hours, stirring constantly.
Then add to the total mass: 150 g - salt, 150 g - sugar, 200 g - vegetable oil and start cooking.
Add 150 g of vinegar 6% 30 minutes before the end of cooking.
You will get 6 - 7 liters. Place the adjika into clean jars and roll up. Place under the “fur coat” for 10 hours.
The result is a very thick, sharp and beautifully colored adzhika.

Adjika Adyghe from peppers - without cooking

Ingredients:

1 kg - sweet red bell pepper
50 g - red hot pepper
dill - 50 g
50 g - cilantro
parsley - 50 g
50 g - tarragon
2 heads - garlic

Preparation:

Peel the pepper from seeds and pass through a meat grinder along with the rest of the herbs.
Add sugar and salt to the resulting mixture to taste and leave for 3 days in any non-cold place, so as not to disturb anyone.
After 3 days, mix and pour into convenient containers for use and seal.

Adjika from tomato and garlic “Armenian style” - without cooking

Ingredients:

5 kg - ripe tomatoes
1 kg - garlic
500 g - hot capsicum

Preparation:

Pass all the ingredients through a meat grinder, add salt and leave in an enamel bowl for 10 - 15 days to allow the mixture to ferment, remembering to stir it daily.

Keep in mind one subtlety - you should salt the tomato juice before adding the garlic and pepper - otherwise you won’t feel the taste of salt later.

Zucchini seasoning - delicious video recipe

I hope you enjoy this unusual zucchini recipe.

Adjika from green tomatoes with quince

Ingredients:

2.5 kg - green tomatoes
500 g - bell pepper
quinces - 500 g
300 g - carrots
zucchini - 300 g
300 g - onions
1/2 cup mixed greens
sugar - 1/2 cup
1 cup vegetable oil

Preparation:

Cut the green tomatoes into pieces, add salt and leave for 6 hours to remove the bitterness. Then drain the juice.
Sweet peppers, quinces, carrots, zucchini, onions - mince. Mix everything and cook for 1 hour.
Then add chopped garlic, finely chopped or minced herbs and hot pepper. Cook for another 1 hour.
Then add vegetable oil, sugar, salt. Let it boil 3 times.
Pour hot adjika into clean jars and roll up the lids.

Georgian adjika with hops-suneli

Ingredients:

Khmeli-suneli - 3 parts
Capsicum red hot pepper - 2 parts
Garlic - 1 part
Coriander (ground cilantro seeds - 1 part
Dill - 1 part
Wine vinegar 3%

Preparation:

Pass the pepper and garlic through a meat grinder. Add spices. Sometimes finely crushed walnuts are added.
Sprinkle the mixture with coarse salt and add enough vinegar to form a moist, thick paste. This paste is well suited for long-term storage in tightly sealed glass or ceramic containers.

Red pepper adjika with nuts - delicious “Genatsvali”

Required:

Red pepper, cilantro, suneli hops, Imeretian saffron, walnuts.

Cooking method:

The exact proportions, in this case, are not important.

Real adjika has nothing in common with apples, carrots and tomatoes.

Pass red pepper, more than half of the entire mixture, through a meat grinder.
Add dry cilantro, suneli hops, Imeretian saffron.
Walnuts need to be ground finely, but not too much. Nuts improve the taste.
Add salt to taste.

This method of preparing adjika must be prepared with rubber gloves.

Recipe for adjika “Posadskaya” - with tomatoes, garlic and horseradish

Required:

5 kg - ripe tomatoes
6 pcs. - heads of garlic
100 g - salt
1 PC. - hot peppers
6 pcs. - large horseradish roots

Cooking method:

Pass everything through a meat grinder, stir and place in containers. Store in the refrigerator.

Video recipe - delicious homemade adjika

The raw preparation gives off a fresh taste.

Adjika “Prune” recipe

Required:

1 kg - bell pepper without seeds
pitted prunes - 1 kg
200 g - peeled garlic
3 pods - hot pepper
600 g - tomato paste

Cooking method:

Pass everything through a meat grinder. Add salt to taste. Divide into jars. No need to sterilize. The jars are not very big.

Adjika recipe with eggplants

Required:

1.5 kg - tomatoes
1 kg - eggplants
300 g - garlic
1 kg - sweet pepper
3 pods - hot pepper
1 cup - vegetable oil
1/2 cup - vinegar 6%
Salt - to taste

Cooking method:

Pass all the constituent vegetables through a meat grinder. Add vegetable oil and, placing in an enamel pan, boil for 50 minutes.

Add vinegar at the end of cooking. Roll into prepared clean jars.

The simplest adjika recipe “Prostushka”

Required:

3 kg - tomatoes
1 kg - sweet pepper
0.5 kg - garlic
150 g - hot pepper
0.5 cup - salt
3 tbsp. spoons - sugar

Cooking method:

Pass all ingredients through a meat grinder, mix, add salt, sugar, and leave overnight.

In the morning, drain the excess liquid and place the adjika into clean jars. Keep refrigerated.

How to make delicious homemade adjika? - video recipe

Homemade seasoning without preservatives is tasty and safe.

Adjika for the winter “Kiev style”

Required:

5 kg - ripe tomatoes
bell pepper – 1 kg
1 kg - apples (the more sour the better)
carrots - 1 kg
400 g - vegetable oil
2 tbsp. spoons - salt
200 g - sugar
2 tbsp. spoons - red hot pepper (or 1 tbsp. black + 1 tbsp. red)

Cooking method:

Pass all vegetables through a meat grinder (it is better to first peel the tomatoes or pass them through a juicer). To make tomatoes easy to peel, you need to pour boiling water over them for 3 to 5 minutes.
Season the missed mixture with butter, sugar, salt, and spices. Boil for 2 - 3 hours until desired consistency.
Pour the finished adjika hot into sterilized jars. Roll up the jars and wrap until cool.

Adjika for the winter with many recipes was provided as an example for home preparations. The choice is yours.

Recipes for the most delicious homemade adjika:

Today we’ll talk about the most wonderful spicy appetizer, which is usually spread on a piece of fresh fragrant bread, Her Majesty the queen on our table, the incomparable adjika. This queen is good to eat, even as a bite with hot soup, or with charcoal-grilled meat... it goes well with any savory dish!

The benefits of adjika are undoubtedly great, not only does it preserve the entire range of vitamins and microelements included in the products that make it up, but in general it has a beneficial effect on increasing metabolism, improves appetite and has some antiviral effect.

Well, let’s start with the simplest recipes and gradually complicate them.

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

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

Products:

half a kilo of hot red pepper, slightly dried in the sun, if you don’t want it too spicy, remove the seeds,
a good bunch of cilantro, preferably collected during flowering,
a small bunch of young dill sprigs,
a bunch of parsley leaves,
5 heads of garlic,
3 tablespoons khmeli-suneli,
a glass of coarse salt,
You can add a couple of handfuls of walnut kernels – it’s not for everyone.

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

Let it sit on the kitchen counter for a couple of days. Place in jars or food containers and store in the refrigerator.

Homemade adjika - recipe with horseradish

The invention is already of Russian culinary specialists. People call it differently - horseradish, throat-eater, horseradish. Simple and quick to prepare, a set of products for it is abundant in every garden in August. Keeps great in the refrigerator all winter.

very ripe tomatoes kilogram,
horseradish is a tenth of tomatoes, classically, but those who like it more spicy add more,
a couple of hot red chili pods,
a couple of heads of garlic
spoon with salt on top.

When working with horseradish, a meat grinder is preferable to a food processor; the texture of horseradish is too viscous.

So, we wash, clean, and dry everything. We turn it through a meat grinder and mix it properly. When skipping horseradish, it’s better to put a plastic bag on the meat grinder and tie it at the outlet neck - it won’t sting your eyes. Or add all the ingredients interspersed, also to reduce the release of horseradish vapor into the air.

Add salt and mix thoroughly until the salt is completely dissolved.

Place in sterile dry jars and store in the refrigerator or cellar.

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

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

Ingredients:

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

Let's do it step by step:

Wash, clean, dry everything. Cut out the seeds from the pepper.
Grind in a meat grinder or chop tomatoes, peppers, onions and garlic in a blender.
Mix with vinegar and salt. Lastly add the oil and mix thoroughly.
Place in sterile dry jars and store in the refrigerator or cellar.

It will be very tasty at the table!

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

Open a jar of this fiery preparation on a winter day and remember those summer times at the barbecue.

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

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

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

Now the preparation:

Wash everything, clean it, cut out the seeds from the pepper, dry it.
Cut the tomatoes into large pieces into a saucepan, pour in half a glass of water and bring to a boil over medium heat. We don’t let it boil, we immediately remove and cool. We roll out the skins and seeds on a sieve, obtaining thick tomato juice with pulp.
In a blender, grind carrots and peppers into dust. Let it simmer on low heat for an hour and a half.
Add crushed garlic, salt and sugar, pour in vinegar, stir and let simmer for another 5 minutes.
Remove from the stove and quickly place in sterile jars, roll up, turn over and cover until completely cool.

This option gives space to your imagination. You can experiment with this recipe as you like, adding any vegetables and even fruits to it when cooking - everything will be delicious.

Delicious adjika from zucchini in Belarusian style

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

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

The preparation is very simple:

As usual, wash, clean, and dry everything. Scroll through a meat grinder or chop in a food processor, garlic too, but in a separate bowl.
Mix the resulting vegetable paste with vegetable oil, add sugar and boil in a large roasting pan with a thick bottom for about forty minutes.
Add hot pepper and garlic, simmer for another five minutes.
Remove from heat, place in sterile jars and seal. Turn it over and cover it until the morning.

The taste of this adjika is delicate, sweet with a piquant sourness, and not very spicy.

Homemade adjika - recipe for the most delicious homemade adjika with a twist

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

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

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

More interesting articles on home preparations for the winter:

Pickled zucchini

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

But with eggplants! Somewhat exotic, but delicious - you'll lick your fingers!

You will need:

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

Chop all vegetables in a food processor. For added sophistication, eggplants can be cut into small cubes. Place in a large roasting pan, add salt, mix with sugar and butter and simmer over low heat for 50 minutes.

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

Honey will add a special charm to the dish!

How to cook the most delicious homemade adjika with apples

Also somewhat exotic and incredibly tasty recipe.

Products:

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

Preparation:

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

Very tasty and aromatic!

Recipe for homemade adjika without vinegar with plums or cherry plums

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

Ingredients:

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

Preparation:

Wash the vegetables thoroughly, remove seeds from plums and seeds from peppers, and dry.
Chop the plums, peppers and all the herbs in a food processor.
Add salt, add sugar, ground spices, tomato paste, mix thoroughly and simmer for about half an hour on a small fire.
Add finely chopped garlic and cook for another three minutes.
Place in jars and seal. Turn over under the fur coat until completely cooled.

Bon appetit!

Delicious adjika with carrots for the winter

Carrots alone will be a bit boring, so let's add some pumpkins too! And we will get a completely unique recipe. It’s a pity that it doesn’t keep for a long time, so it’s better to make half a portion so you can eat it quickly!

Products:

a kilogram of carrots and pumpkin,
half a kilo of onions and sweet peppers,
2 chili pods,
half a glass of vegetable oil.
a bunch of cilantro and basil,
10 cloves garlic
lemon,
a tablespoon with a small top of salt.

Preparation:

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

From the history of spicy snacks

Adjika - the word itself is of Abkhazian origin and essentially means bread and salt, a welcome dish when welcoming dear guests. In the old days, the wives of Caucasian horsemen rubbed it on a stone, investing a lot of time and effort into this simple activity. But you and I are modern and advanced people, so we won’t kill ourselves like that. There are food processors, blenders, and meat grinders in our kitchens - let them twist, grind, and crush, and we will keep an eye on them!

Initially, it was a paste-like salty mass of red color, which included various components, red hot pepper and garlic, coriander and blue fenugreek... Don’t be afraid of blue fenugreek, that’s what it’s called in the smart way Utskho-Suneli, it’s almost always included in the composition for all of us famous hops-suneli.

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

The color has also changed, and now they make green adjika from green peppers. It is very convenient to use in a mixture with sour cream or mayonnaise to prepare various sauces and as a seasoning for soups.

Rules for preparing homemade preparations

Right here I’ll tell you some general rules when preparing adjika, so as not to repeat them in each recipe, and I’ll highlight them in italics:

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

Well, that’s probably all about adjika, a delicious, aromatic and varied seasoning that takes its place of honor on my table. I hope yours does too now!