Adjika is a popular dish. It is cooked raw and boiled, for the winter and for immediate consumption. Today I will share recipes for boiled adjika for the winter from tomatoes and peppers with garlic. Spicy and not very, moderately sweet - here you will find recipes for every taste, I promise.

Adjika from tomato and pepper with garlic, boiled for the winter


I advise you to use this recipe for making tomato and garlic sauce, as well as other recipes.

Products for 3 kg tomato:

  • Tomatoes - 3 kilos;
  • Sweet fleshy pepper - 1.5 kilograms;
  • Hot pepper - 7 pieces;
  • Garlic - 200 grams;
  • Sunflower oil - a glass;
  • Wine vinegar - 150 milliliters;
  • Carrots - 500 grams.

Cooking at home:

  1. We clean the tomatoes from the skin. To do this, we make a cruciform incision on the skin of tomatoes, pour over with boiling water, and immediately pour over with cold water. Cut the peeled fruits into pieces.
  2. We free the peppers from seeds and stalks, cut into segments. We scrape the carrots, rinse, cut into cubes.
  3. We twist the processed vegetables. We shift into a saucepan, pour oil, cook over low heat for an hour and a half. Then salt the sauce to your taste, add squeezed garlic. Cooking for another half an hour.
  4. Mix the finished sauce with vinegar, and immediately pour into sterile jars. Roll up and leave to air cool.

stored homemade adjika in the basement.

Recipe for spicy boiled adjika "Iskorka" from tomato and pepper for the winter


This appetizer is made from hot peppers and garlic, so it turns out spicy and spicy. And it is oil-free, and more like a sauce.

Required Ingredients:

  • Tomato paste - 100 grams;
  • Tomatoes - kilogram;
  • Garlic - 300 grams;
  • Sugar - a dessert spoon;
  • Salt - half a dessert spoon;
  • Hot pepper - 500 grams;
  • Khmeli-suneli - a dessert spoon.

On a note! Half a kilogram of tomato can be replaced with 0.5 liters of tomato juice.

Cooking without sweet pepper:

  1. Chop the washed tomatoes with pepper and garlic.
  2. We mix the ground products with the rest of the ingredients, leave for three days for fermentation.
  3. After that, the mixture should be boiled for ten minutes over high heat and poured into jars.
  4. We twist, leave for some time to infuse in a cool place. A week later very delicious sauce he'll be ready.

Having prepared spicy boiled adjika from tomato and pepper with garlic for the winter according to this recipe, you will see that the recipe is very tasty and practical.

Adjika with horseradish and tomato garlic


Many are familiar raw adjika. But I will tell you how to prepare boiled tomato adjika with horseradish and garlic for the winter, which is well stored and also very tasty.

Cooking from 5 kg of tomato and 2 kg of pepper. Other products you will need:

  • Half a kilo of hot pepper;
  • Half a kilo of horseradish root;
  • 10 heads of garlic;
  • 2 faceted glasses of vegetable oil;
  • A glass of salt;
  • A glass of sugar;
  • One and a half cups of vinegar.

Adjika recipe:

  1. Wash tomatoes and peppers, peel the horseradish root. Chop prepared vegetables.
  2. Pour into the resulting mixture vegetable oil, add salt and sugar. Mix, cook for an hour.
  3. Add the squeezed garlic, pour in the vinegar. Stir, boil for five minutes.
  4. We lay out the seasoning in sterilized jars, roll it up, cover it with a warm blanket.

The cooled workpiece is sent for storage.

Adjika "Pepper" with horseradish root and hot pepper


This simple recipe for boiled tomato and garlic adjika for the winter should definitely please you.

For 5 kilograms of tomatoes we take:

  • 300 grams of horseradish;
  • 8 heads of garlic;
  • 8 hot peppers;
  • A kilogram of bell pepper;
  • 230 grams of sugar;
  • 200 milliliters of vinegar;
  • A glass of vegetable oil;
  • 120 grams of salt.
  1. We twist the vegetables. Grind the garlic separately, we will add it at the end of cooking.
  2. Sprinkle the twisted vegetables with salt and sugar, pour over with oil.
  3. Boil the sauce for an hour and a half.
  4. Then add garlic with vinegar, boil the mixture for another minute.

Pour hot sauce with horseradish into jars and cork.

Recipe with apples


I advise you to pay attention to the best recipe for boiled adjika with apples for the winter.

Need to take:

  • 2 kilograms of tomato;
  • A kilogram of sweet pepper;
  • Half a kilo of apples;
  • Half a kilo of carrots;
  • 100 grams of hot pepper;
  • 4 heads of garlic;
  • 250 milliliters of vegetable oil.

My apples, remove the seed box, peel.

  1. Blanch the tomatoes, remove the skin. We remove the seeds from the pepper.
  2. Twist all the vegetables, pour into a saucepan, put on fire. Add oil and salt to the sauce. Cook the mixture for an hour without apples.
  3. Three apples on a fine grater, add to the sauce, boil for a couple of hours. Apple appetizer is ready.
  4. In boiling form, pour into sterilized jars, roll up and put on self-sterilization (we cover with a blanket for a day).

Then store in a cool room.

Adjika in a multicooker


The best recipes in a slow cooker are a real find for housewives, as they save a lot of time.

  • 3 kilos of tomatoes;
  • 1.5 kilos of pepper;
  • 3 hot peppers;
  • 2 heads of garlic;
  • 1 tablespoon of salt without top;
  • 100 milliliters of vinegar.

Cut sweet and bitter pepper, tomatoes. We shift the prepared products into the multicooker bowl. Squeeze the garlic there, pour in the oil, vinegar, add salt. We stir the products. We turn on the "Extinguishing" mode for two and a half hours. After the vegetables are cooked, they must be cooled. Then, using a blender, we interrupt the workpiece into porridge. Stew the appetizer in a slow cooker for another hour.

Advice! To make adjika thick, you need to stew it by opening the lid half an hour before it is ready.

We lay out the sauce in jars, roll up.

Billet with plums


  • 2 kilograms of plums;
  • A glass of sugar;
  • 3 dessert spoons of salt without top;
  • 5 heads of garlic;
  • 70 grams of tomato paste;
  • 3 pieces of hot pepper.

We make puree from washed and pitted plums. We shift it into a slow cooker, set the “Cooking” mode for thirty minutes. Ten minutes before the end of cooking, add salt, sugar, squeezed garlic, tomato paste. At the end of this time, the most delicious and original snack from plums is ready. It remains only to shift the sauce into a glass container and roll up.

I want to introduce you best recipes boiled adjika without vinegar for the winter.

Adjika without bite


This vinegar-free preparation is prepared with carrots and beets.

Take the following products:

  • 4 kilos of beets;
  • 4 kilos of tomatoes;
  • 500 grams of carrots;
  • 4 large onions;
  • 2 kilograms of bell pepper;
  • 3 large heads of garlic;
  • 250 milliliters of vegetable oil;
  • 4 hot peppers;
  • 2 bunches of greens;
  • Half a coffee spoon of citric acid.

We peel beets, carrots, cut into pieces.

  1. Immerse the tomatoes for one minute in hot water, then in cold. We make small cuts on the tomatoes and easily remove the skin.
  2. We cut the sweet pepper into quarters, remove the seeds. We twist the prepared vegetables.
  3. Cut the peeled onion into cubes, fry in vegetable oil until golden brown. Mix the cooked onion with twisted vegetables and vegetable oil. Simmer for an hour and a half on low heat, covering the vegetable mixture with a lid.
  4. Grind the bitter pepper with garlic separately and add to the already stewed vegetables together with citric acid, chopped herbs and salt.
  5. Boil the sauce for another ten minutes.
  6. Distribute in sterile jars. We clog. Let the roll cool down under the covers.
  7. We put away for storage.

Another recipe for delicious adjika without vinegar.

Recipe with zucchini


According to the prescription, you need to take:

  • 3 kilograms of zucchini;
  • 1.5 kilograms of tomatoes;
  • Half a kilo of carrots;
  • Half a kilo of bell pepper;
  • 4 heads of garlic;
  • 200 milliliters of vegetable oil;
  • 20 grams of red pepper;
  • A glass of sugar;
  • Two-thirds of a glass of salt.

Grind peeled zucchini, peeled tomatoes, carrots, sweet peppers, peeled from seeds in a blender. Pour the vegetable gruel into a large container, put salt, sugar, butter and put on the stove. Cook the mixture at a slow boil for an hour. Add crushed garlic ground pepper. Warm up for fifteen minutes. The sauce is ready, you can cork for the winter.

Adjika "Fragrant" with herbs


Take note of the simple delicious recipe adjika with greens. It turns out spicy without garlic.

For cooking you need to take:

  • 2 kilograms of tomato;
  • Half a kilogram of bell pepper;
  • 3 hot peppers;
  • 1 large bunch of parsley, dill, cilantro with basil;
  • 50 milliliters of vegetable oil;
  • 25 milliliters of vinegar;
  • Half a glass of sugar;
  • Heaping tablespoon of salt.

How to cook:

  1. First, we need to peel the tomatoes and cut them in half.
  2. Cut the peppers into two or three parts, remove the seeds and ponytails.
  3. Put the washed greens on a towel and let it dry.
  4. We chop the vegetables, finely chop the greens.
  5. Pour salt, sugar, pour oil into the vegetable mixture. Mix and put on the stove. It is necessary to cook the mixture for two hours with a slight boil.
  6. Ten minutes before removing from the stove, add greens.
  7. Then put the garlic and pour in the vinegar. After two minutes, remove from the stove and lay out in jars.
  8. Close hermetically.

I advise you to watch the video recipe, this will help you better understand the process of making adjika.

After reading the recipes for boiled tomato adjika with garlic and pepper for the winter, spicy and not only, be sure to try cooking a few. Simple recipes will be a real find for any housewife. Take note of the best ones.

Adjika - universal, delicious seasoning. Adjika gives dishes a spicy taste and improves digestion ...

1. Adjika

Products:
1. Tomatoes - 5 kg.
2.Bell pepper- 1 kg.
3. Hot pepper - 16 pcs.
4. Garlic - 300 gr.
5. Horseradish - 0.5 kg.
6. Salt - 1 cup
7. Vinegar - 2 cups
8. Sugar - 2 cups

How to cook adjika:
Grind everything in a meat grinder, including pepper seeds (only tails are cut in it and it is not cleaned inside), add sugar, salt, vinegar, let stand for 50 minutes, bottle. You don't need to boil. Stores well in bottles without refrigeration.

2. Adjika

Products:

1. Tomatoes - 2 kg.
2. Sweet pepper - 10 pcs.
3. Hot pepper - 20 pcs.
4. Garlic - 200 gr.
5. Horseradish - 2 pcs.
6. Salt - 4 tbsp. spoons
7. Vinegar - 1 cup
8. Sugar - 4 tbsp. spoons
9. Dill and parsley 2 bunches each

How to cook adjika:
Pass through a meat grinder with a fine grate, add salt, sugar. Let stand in a bowl for 2-3 days, then add vinegar, mix well and arrange in jars.

3. Adjika

Products:
1. Tomatoes - 5 kg.
2. Apples - 2 kg.
3. Carrots - 2 kg.
4. Sweet pepper - 2 kg.
5. Hot pepper - 300 gr.
6. Garlic - 300 gr.

8. Salt - 3 tbsp. spoons

How to cook adjika:
Pass everything through a meat grinder, add salt, oil and cook for 2 hours. Close in sterilized jars.

4. Adjika

Products:
1. Tomatoes - 5 kg.
2. Carrots - 1 kg.
3. Bulgarian pepper - 1 kg.
4. Hot pepper - 5 pcs.
5. Onion - 0.5 kg.

7. Garlic - 5 heads
8. Salt

How to cook adjika:
Pass everything through a meat grinder and cook for 2 hours.

5. Adjika

Products:
1. Tomatoes - 5 kg.
2. Sweet pepper - 1 kg.
3. Horseradish - 0.5 kg.
4. Garlic - 300 gr.
5. Hot pepper - 16 pcs.
6. Vinegar - 2 cups
7. Sugar - 2 cups
8. Salt - 1 cup

How to cook adjika:
Do not clean the inside of the pepper, remove only the green tails, and leave the seeds. Pass everything through a meat grinder, add vinegar, sugar and salt. Let stand 50 minutes, then pour into a clean bowl. Do not cook, store without refrigeration.

6. Adjika

Products:
1. Tomatoes - 2.5 kg.
2. Apples (Antonovka) - 1 kg.
3. Carrots - 1 kg.
4. Sweet pepper - 1 kg.
5. Sugar - 1 cup
6. Vegetable oil - 1 cup
7. Hot pepper - 3 pods
8. Chopped garlic - 200 gr.
9. Salt

How to cook adjika:
Pass tomatoes, apples, carrots and sweet peppers through a meat grinder with a fine grate and boil for 1 hour. After boiling, add sugar, sunflower oil, hot pepper, garlic and salt. Do not boil, just bring to a boil. You can put more or less hot pepper (to taste).

7. Adjika

Products:
1. Ripe tomatoes - 5 kg.
2. Garlic - 5-6 heads
3. Salt - 100 gr.
4. Hot pepper - 1 pc.
5. Large horseradish roots - 6 pcs.
6. Sweet pepper

How to cook adjika:
Pass everything through a meat grinder, stir and arrange in containers, store in the refrigerator.

8. Adjika

Products:
1. Tomatoes ground in a meat grinder - 1 liter
2. Garlic cloves - 1 cup
3. Salt - 2 tbsp. spoons

How to cook adjika:
Let the ground and salted tomatoes with garlic stand for a couple of hours so that the salt disperses, not forgetting to stir at least a couple of times, and pour into sterilized jars.

9. Adjika

Products:
1. Sweet pepper - 1 kg.
2. Hot pepper - 250 gr.
3. Garlic - 250 gr.
4. Dill - 250 gr.
5. Parsley - 250 gr.
6. Salt

How to cook adjika:
Pass all ingredients through a meat grinder. Mix with salt, adjika is ready.

10. Adjika

Products:
1. Carrot - 1 kg.
2. Sweet pepper - 1 kg.
3. Apples (Antonovka) - 1 kg.
4. Tomatoes - 4 kg.
5. Salt - 0.5 cups
6. Peeled garlic - 2 cups
7. Vegetable oil - 1.5 cups
8. Hot pepper - 2-3 pods

How to cook adjika:
Grate everything or pass through a meat grinder. Boil 30-40 min. and close in banks. Garlic and bitter pepper can be put more or less - to taste.

11. Adjika red Georgian

Products:
1. Capsicum hot red pepper - 1 kg.
2. Coriander seeds 50 gr.
3. Khmeli-suneli - 100 gr.
4. A little ground cinnamon
5. Walnuts- 200 gr.
6. Coarse salt
7. Garlic - 300 gr.

How to cook Georgian red adjika:
Soak hot red pepper for an hour. Add coriander, suneli hops, cinnamon, nuts, garlic and salt. Skip 3-4 times through a meat grinder with a fine grate. Store anywhere, at any temperature, but preferably in a sealed container, otherwise it dries out. Adjika mixed with salt is good for coating chicken or meat before frying in the oven.

12. Adjika with eggplant

Products:
1. Tomatoes - 1.5 kg.
2. Eggplant - 1 kg.
3. Garlic - 300 gr.
4. Sweet pepper - 1 kg.
5. Hot pepper - 3 pods
6. Vegetable oil - 1 cup
7. Salt
8. Vinegar - 100 gr.

How to cook eggplant adjika:
Pass all the ingredients through a meat grinder, add oil and, placing in enamel pan, boil 40-50 minutes. Add vinegar at the end of cooking. Roll into prepared jars.

13. Adjika "No rest for the sinner"

Products:
1. Tomatoes - 2 kg.
2. Sweet pepper - 20 pcs.
3. Hot pepper - 10 pcs.
4. Garlic - 400 gr.
5. Horseradish - 3 pcs.
6. Parsley - 2 bunches
7. Dill - 2 bunches
8. Salt
9. Sugar - 4 tbsp. spoons
10. Vinegar - 100 ml.

How to cook adjika "No rest for the sinner":
Twist everything in a meat grinder, then add 4 tbsp. l. salt, 4 tbsp. l. sugar and half a bottle of vinegar. Mix, pack in jars, close with polyethylene lids.

14. Adjika in Armenian

Products:
1. Ripe tomatoes - 5 kg.
2. Garlic - 1 kg.
3. Gorky capsicum- 500 gr.
4. Salt

How to cook adjika in Armenian:
Pass everything through a meat grinder, salt, and leave in enamelware for 10-15 days, so that adjika ferments, not forgetting to mix it daily. Salt should be tomato juice before adding garlic and pepper, otherwise you will not feel the taste of salt later.

15. Adjika apple

Products:
1. Tomatoes - 1.5 kg.
2. Carrots - 0.5 kg.
3. Red sweet bell pepper - 0.5 kg.
4. Apples - 0.5 kg.
5. Garlic - 300 gr.
6. Hot peppers - 3 pcs.
7. Vegetable oil - 1 cup

How to cook apple adjika:
Peel the tomatoes and apples, chop the pepper, divide the garlic into slices, finely chop, pass everything through a meat grinder (except garlic), pour over the rast. oil and simmer over medium heat for about 2 hours. 10-15 minutes before readiness, add garlic, let it boil, pour hot into sterilized jars and cork.

16. Adjika home

Products:
1. Tomatoes - 2.5 kg.
2. Carrots - 1 kg.
3. Red sweet pepper - 1 kg.
4. Vegetable oil - 1 cup
5. Sugar - 1 cup
6. Salt - 1/4 cup
7. Hot pepper - 2 pods
8. Garlic -1 cup

How to cook homemade adjika:
Pass everything through a meat grinder. Add vegetable oil, sugar, salt. Put the mixture in an enamel pan and simmer, stirring, for 1 hour. Remove from fire, cool. Then add 1 cup of minced garlic, 2 pods of hot pepper.
Cold adjika is packaged in sterilized jars and corked, you can also use plastic lids.

17. Adjika in Kiev

Products:
1. Ripe tomatoes - 5 kg.
2. Bulgarian pepper - 1 kg.
3. Apples (the more sour, the better) - 1 kg.
4. Carrots - 1 kg.
6. Salt - 2 tbsp. spoons
7. Sugar - 200 gr.
8. Vegetable oil - 1.5 cups
9. Red hot pepper - 2 tbsp. spoons (you can put 1 tbsp black, 1 tbsp red)

How to cook adjika in Kiev:

Pass all the vegetables through a meat grinder (it is better to peel the tomatoes beforehand). So that the tomatoes are easily peeled, they need to be poured with boiling water for 5-7 minutes. Fill with oil, sugar, salt, spices and boil for 2-5 hours until the desired consistency. Pour hot adjika into sterilized jars, roll up and wrap.

"Home Recipes" wishes you bon appetit!

Today I want to invite you to cook a delicacy called "pepper salt". Intrigued? I will tell you a secret - this is how we used to call our familiar and beloved dish - adjika. Although in the old days, even the process of its preparation was significantly different from the modern one. Just imagine, all the products were rubbed between two stones ... Incredible, right? They say that this method allows you to preserve the aroma of all products, since vegetable fibers are ground with high quality. Probably high in the mountains, this way of cooking adjika still lives. But in our modern rhythm of life, with kitchen helpers, now this business is much easier and faster. I share recipes that will not take much time, but will leave a pleasant aftertaste after tasting.

Adjika from tomatoes and garlic for the winter with cooking

The harvest of tomatoes this year has exceeded all expectations. Just have time to preserve and look for new recipes. But I have one that I have been closing for many years, and adjika always turns out fragrant, spicy. This is how you open a jar in a snowy winter and enjoy it - both for bread, and for a side dish, and it’s suitable for borscht. They say that such a seasoning was invented in Abkhazia and this word is translated - “salt”, I won’t argue, but every housewife has her own signature recipe, which is transmitted "by inheritance" and repetitions are not welcome. In the original Georgian or Abkhaz adjika, you will never find apples, carrots, or other “extra” vegetables that interrupt the taste of real “salt”. My recipe does not claim to be authentic, but try to cook - I assure you - you will like it.

Ingredients:

  • tomatoes - 0.5 kg;
  • Bulgarian pepper (sweet) - 2-3pcs;
  • hot pepper - 1 pc;
  • onion - 1 pc;
  • carrots - 1 pc;
  • garlic - 1 small head (6-7 cloves);
  • sugar - 25g;
  • salt - 0.5 tbsp;
  • vegetable oil - 50 ml;
  • vinegar 9% - 0.5 tbsp.

How to make adjika from tomatoes with garlic and carrots for the winter with cooking

Such adjika is well preserved in the pantry, does not swell, does not wander.

Raw adjika from tomatoes and garlic for the winter without cooking


Hot adjika will be not only a spicy snack for you, but also tasty addition for any meal. If you have an appetite, it will help satisfy your hunger - just spread it on a piece of black bread. To spicy snack retained its fresh aroma and taste, it is cooked raw, that is, without cooking. Today we will cook delicious adjika from tomatoes, and hot spices give it a spicy taste. You can spice up any dish with it, so be sure to prepare a couple of jars for the winter. Raw vegetables keep maximum benefit, and what could be better? Our recipe is quite simple, accompanied by step by step photos, therefore, if desired, every novice cook can easily repeat it.

What do we need:

  • red ripe tomatoes - 1 kg;
  • garlic - 100g;
  • sweet bell pepper - 500g;
  • chili pepper - 1-2 pieces;
  • salt - 1.5 tsp;
  • fresh parsley and dill - 0.5 bunch;
  • sugar - 1 tsp;
  • 9% table vinegar - 2 tbsp.

How to close adjika for the winter without cooking:


Adjika from green tomatoes, apples and garlic for the winter: a simple recipe with cooking


Those who grow tomatoes in the country know that the fruits do not always have time to ripen, the vagaries of the weather are unpredictable. And what - they disappear green or what? And here it is not. If the salad brown tomatoes already closed, and the vegetables are still left, use the recipe for adjika from green fruits. It differs in color and taste from the classic red.

Grocery list:

  • green tomatoes - 350g;
  • onion - 1 head;
  • hot pepper - 1 pc;
  • Bulgarian pepper - 1 pc;
  • apple - 1 pc;
  • sunflower oil - 60 ml;
  • sugar - 1 tbsp;
  • salt - 0.5 tbsp;
  • basil - 1 sprig (or 0.5 tsp dried);
  • vinegar 9% - 25 ml.

How to cook adjika from green tomatoes for the winter


Store in refrigerator or cold storage.


The correct adjika from green tomatoes is not boiled, but wanders for a couple of days. They say this is a real Georgian recipe. But in our conditions, when it is hot in the apartment in winter, such deliciousness will not stand for a long time, it will “turn sour”. But according to the recipes above, the cans do not shoot, they stand well in the apartment, although it does not stay with us for a long time, it leaves first of all.

One of the most beautiful inventions of culinary experts can rightly be called sauce. With its appearance, meat, fish and other dishes received new qualities, became more appetizing and tasty. Today there are a large number of recipes and methods for preparing a variety of sauces. Some sauces are made by boiling, others are made from raw ingredients. Some can be stored for a long time, harvested for the winter, and there are those that are consumed immediately after preparation. One of these sauces is adjika, which is loved by many housewives.

It is believed that the homeland classic adjika is Abkhazia. According to an ancient legend, in ancient times, high in the mountains of Abkhazia, shepherds grazed many flocks of sheep. Every spring, before a long journey, the owners of the sheep gave salt to the shepherds. Those fed her animals, mixing in food, thereby increasing appetite and thirst. Sheep quickly gained weight. But since the salt was not cheap, and so that the shepherds would not steal it, the owners mixed it with hot pepper. But smart shepherds began to add various spices, aromatic herbs to the peppery-salty mixture, and they themselves ate with various dishes. Thus, according to the legend, adjika appeared.

The classic Abkhaz adjika consists of red and hot peppers, salt, various herbs and garlic. It did not include tomatoes. But under the influence of time, adjika recipes changed, many housewives experimented, introducing new ingredients. And so the familiar adjika from tomato and garlic appeared.

This sauce has gained incredible popularity among housewives and is successfully harvested for the winter. Probably, every housewife has her own special recipe for making adjika. Today we will share with you several proven recipes for tomato and garlic adjika and reveal the secrets of its preparation.

Cooked adjika according to this recipe is very appetizing. This delicious spicy sauce it is prepared without cooking, and therefore the lack of it can stand in the cellar or refrigerator until the next season. But it was not possible to check this in any way, adjika is so tasty that it was eaten up to a maximum of February. Try it and see for yourself.

To cook adjika without cooking, you need:

  • 2 kilograms of ripe red tomatoes;
  • 100 grams of peeled garlic;
  • One medium-sized pod of hot pepper;
  • 750 grams of sweet bell pepper;
  • 100 milliliters of table 9% vinegar;
  • 1 tablespoon of salt with a small slide.

Since the main ingredient in adjika is tomatoes, we will start with them. For cooking, take fleshy, juicy tomatoes with a thin skin - this is the most perfect option. Use tomatoes that are ripe, but not overripe. Adjika from overripe tomatoes will not be stored for a long time and will not turn out so tasty.

Rinse the tomatoes thoroughly under running water, dry with a paper towel or towel. With a sharp knife, cut out the attachment points of the stalks. Cut the tomatoes into small slices of arbitrary shape.

The next ingredient is bell pepper. Wash it well, remove the stalks and seed box. Some housewives do not remove seeds from pepper, they say that this gives adjika a special flavor. But there is no difference, you can do it with or without seeds. Either way, the sauce is delicious. Cut the pepper into small pieces.

Remove the seeds from the hot pepper and cut it into small pieces. If you like spicy, then you can leave the seeds and add another pod of hot pepper.

The next step is to pass all the prepared ingredients through a meat grinder. You can also use a blender and grind them with it.

While adjika from tomato and garlic is infused, prepare jars. Wash them and sterilize in any convenient way.

Transfer adjika to prepared jars, cork with lids and send to a storage place - cellar or refrigerator.

To prepare sweet adjika, take 3 kilograms of ripe tomatoes. Prepare them as in the previous recipe: wash, cut out the attachment points of the stems and cut into manageable pieces.

Take 500 grams of garlic and peel it.

You will also need 1 kilogram of sweet Bulgarian and 150 grams of hot pepper. Rinse the pepper, remove the stalks and seeds.

Pass the tomatoes, garlic and pepper through a meat grinder or chop with a blender.

In the resulting mixture, add four tablespoons of coarse salt and three tablespoons of sugar. Mix everything well and leave for 6-7 hours at room temperature. Then transfer adjika to prepared sterilized jars and cork with lids. Keep sweet adjika from a tomato in the refrigerator.

To prepare delicious adjika, you need:

  • One kilogram of ripe tomatoes;
  • 300 grams of garlic;
  • 1.5 kilograms of bell pepper;
  • 3 hot peppers (or add to taste);
  • 50 grams of vegetable oil;
  • One tablespoon of 9% vinegar;
  • 1 tablespoon of sugar and salt.

Wash tomatoes and peppers well. Remove the skin from tomatoes, as it is easier to do this is described in detail in the previous recipe. Remove stems and seeds from peppers. Cut the vegetables into arbitrary small pieces.

Peel the garlic from the husk and disassemble into cloves.

Twist the tomatoes and peppers in a meat grinder. Put the tomato mass in a saucepan, place on fire and bring to a boil. Add salt, sugar, vegetable oil and vinegar to the pan.

Cook the sauce over moderate heat for 1.5 hours, stirring occasionally. Add garlic, passed through a press or chopped in another way, to the pan. Boil for 10 more minutes. Take a sample and add salt if necessary.

Then transfer adjika to prepared sterilized jars and roll up with lids. Turn over, wrap the jars and leave until complete cooling.

For cooking you need:

  • One kilogram of red, ripe tomatoes;
  • Two cloves of garlic;
  • One kilogram of apples;
  • 400 grams of bell pepper;
  • One tablespoon of salt;
  • Two tablespoons of vegetable oil;
  • Two tablespoons of sugar;
  • Two tablespoons of table vinegar;
  • Ground red pepper to your taste.

Take ripe tomatoes for this recipe, and you can even overripe them. Rinse tomatoes and bell peppers under running water. Remove the seed pod from the pepper. Tomatoes have a skin, this can be done very simply. Take a tomato, make a shallow cruciform incision on the opposite side of the stalk attachment point. Place the tomato in boiling water for 2 minutes, then transfer to cold water. After that, the skin can be easily removed.

Cut vegetables into small pieces.

Apples are best suited for sour varieties, for example, Antonovka. Wash the apples, cut into several pieces, remove the core with seeds.

Pass tomatoes, bell peppers, apples through a meat grinder. Transfer a suitable saucepan, put on the stove. Pour in vegetable oil and cook over low heat for an hour. Don't forget to stir.

Add salt, sugar, chopped garlic, ground pepper to the sauce. Pour in table vinegar, mix. Boil for another 10 minutes. Pour adjika into prepared jars and roll up with lids.

Turn the preservation over, wrap it with a blanket until it cools completely. Such adjika is stored very well in the cellar or pantry.

To make adjika according to this recipe, take:

  • 3 kilograms of ripe tomatoes;
  • 600 grams of carrots;
  • 150 grams of peeled garlic;
  • 600 grams of sweet and sour or sour apples;
  • 600 grams of sweet pepper;
  • 5 pods of hot pepper;
  • 250 milliliters of refined vegetable oil;
  • Salt will be added to taste.

Wash tomatoes, peppers, apples and carrots thoroughly. For tomatoes and peppers, remove the stalks and cut out their attachment points. Remove the seed pod from the bell pepper. Seeds from hot peppers can not be removed, with them adjika will turn out sharper. Cut tomatoes and peppers into small pieces.

Peel the carrots and also cut into pieces.

Cut the apples into several pieces, remove the middle with seeds.

Twist tomatoes, apples and peppers in a meat grinder. Put the resulting mass of apples and vegetables into a saucepan, put on fire, bring to a boil. Boil for 1.5 hours over moderate heat, stirring occasionally. When the sauce thickens a little, pour in the vegetable oil, mix and cook for another 30 minutes.

Grind peeled garlic with a blender, press or meat grinder. Add it to adjika, mix and boil for another 5 minutes. Next, salt the sauce, adjust to your taste. You can add some sugar.

We lay out the boiling adjika with apples, tomatoes and carrots in sterilized jars, close with metal lids. Turn over, wrap and wait until it cools down. We remove conservation instead of storage - a pantry or a cellar.

Real adjika is a dish of Caucasian cuisine that arose for long hikes of local shepherds and means “salt and pepper” in translation. Abkhazian and Georgian dry adjika is prepared from hot pepper, garlic and aromatic herbs and is used as a seasoning for various meat dishes.
Over time, this dish has undergone changes, as often happens with many classic dishes. And in our time, adjika is prepared by mixing various vegetables and spices. And in almost every recipe there is hot peppers and garlic.

There are a lot of different options for this snack, on my blog there is a selection of excellent recipes. But this topic can go on and on, I just love this dish. Therefore, I am happy to share with you and other proven recipes. Today we will talk about adjika with tomatoes and garlic. In addition to these ingredients, you can add sweet peppers, carrots, apples

Let's start from the very simple recipe, in which there are only 4 ingredients - tomatoes, garlic, sweet and bitter peppers. Such adjika is prepared very quickly, and if you have little time to cook, then this option is for you. Ready meal it will turn out quite liquid, very suitable for meat dishes and pasta in winter.

Ingredients:

  • tomatoes - 2 kg
  • bell pepper - 1 kg
  • hot pepper - 2 pcs.
  • garlic - 100 gr.
  • sugar - 1/2 cup
  • salt - 1 tbsp. l.
  • vegetable oil - 1/2 cup
  • vinegar 9% - 1/2 cup

For this blank, it is better to take red sweet pepper, then you get a rich bright red color.

We prepare vegetables. Naturally, we wash well. Cut the tomatoes into 4 parts. We remove the seeds and stalks from the pepper, cut into longitudinal strips. Hot peppers can also be chopped arbitrarily. Peel the garlic.

Grind alternately sweet and bitter peppers and tomatoes with a blender. You can, of course, use a meat grinder, many people like the pieces to be a little larger. We put all this porridge in a saucepan, which we put on the stove and cook over low heat for 40 minutes.

While adjika is being prepared, you can sterilize jars and lids. My favorite way to sterilize jars is in the oven. But if you have not yet decided which way you will sterilize, then you can choose any of.

After the time has passed, add salt, sugar, vegetable oil and vinegar. Bring to a boil and cook for another 5 minutes.

And now you can add the garlic passed through the press. Stir the mass and cook for another 5 minutes. Ready!

Pour into sterilized jars and seal with lids.

How to cook boiled adjika with tomatoes and carrots

Let's add carrots and apples to our recipe. At the same time, chili peppers and garlic will add spiciness, there are a lot of them here. Adjika is obtained, thanks to carrots, sweetish, but at the same time vigorous, spicy. My family can eat such yummy just in jars, it ends up being one of the first.

Ingredients:

  • tomatoes - 1.5 kg
  • bell pepper - 1 kg
  • sweet and sour apples - 1/2 kg
  • carrots - 1/2 kg
  • hot pepper - 150 gr
  • garlic - 250 gr.
  • sugar - 1/2 cup
  • salt - 1 tbsp. l.
  • vegetable oil - 150 ml
  • vinegar 9% - 1/2 cup

We will pass vegetables through a meat grinder. In this case, you can not bother and cut all the ingredients (tomatoes, apples, sweet and hot peppers, carrots) arbitrarily.

Apples need to be peeled, core and seeds removed. Remove seeds and membranes from bell pepper. Hot peppers can be left with seeds if you like spicy dishes.

Peel the garlic. Don't feel sorry for the garlic if you like it spicy.

We pass apples, carrots and peppers through a meat grinder, and put the already chopped ones into a saucepan. Add vegetable oil. Bring the vegetable mass to a boil and cook for 30 minutes, do not forget to stir occasionally.

During this time, we pass the tomatoes through a meat grinder and pour them into a separate pan. Add tomato juice to the vegetable mass and cook for another 30 minutes over low heat, covering the pan with a lid. Don't forget to stir so it doesn't burn.

The turn has come to salt, add sugar and chopped garlic. Add vinegar at the end of cooking.

Adjika is ready. It remains to decompose into sterilized jars. Turn the jars upside down and cover with a warm blanket.

Enjoy your meal! I'm not sure that such adjika will not be eaten before the New Year.

Raw adjika "Spark" from tomato and garlic without cooking

Adjika can be cooked raw, without heat treatment vegetables. So, of course, more vitamins will be preserved, and the taste will be different, as if from freshly picked tomatoes. The recipe is quite simple, only from tomatoes and garlic.

Ingredients:

  • tomatoes - 1.5 kg
  • hot pepper - 1 pc.
  • garlic - 200 gr.
  • sugar - 2 tsp
  • salt - 1 tsp with a slide
  • vinegar - 100 ml.

Tomatoes can also be used not very beautiful, which are not suitable for pickling in jars. We wash them, cut them in half.

Hot peppers can be used whole, or you can remove the seeds. It all depends on your addiction to spicy.

Garlic is simply peeled.

Grind all the ingredients with a meat grinder. So that no vegetables remain in the meat grinder, I recommend putting tomatoes, hot peppers, garlic and tomatoes in it alternately.

If your tomatoes are juicy and there is a lot of juice, just drain some of the juice, then the adjika will turn out moderately thick.

Now add salt and sugar and pour in the vinegar. Stir the mixture for 5 minutes to dissolve the salt and sugar. The snack is ready. As you can see, it doesn't get any easier.

We lay out in sterilized jars and close with metal lids.

If you do not want to use vinegar, you can put a crushed aspirin tablet in each jar for preservation.

You can cook this appetizer without vinegar, then just store the workpiece in the refrigerator. Thanks to preservatives (garlic, salt, hot pepper), the workpiece can be stored for several months.

Horseradish at home from tomato and garlic

Horseradish is essentially the same adjika, only with the addition of horseradish root. Very tasty spicy snack. It is prepared without cooking, raw. True, in order to grate the horseradish root, you have to cry a little, this is not their pleasant business. But with the help of a modern meat grinder, the process is simplified much. I remember, about 20 years ago, my beloved mother-in-law rubbed horseradish with her hands with a grater, the smell in the kitchen was such that tears flowed from everyone standing nearby.

Ingredients:

  • tomatoes - 1 kg
  • horseradish root - 100 gr.
  • garlic - 100 gr.
  • sugar - 1 tbsp. l.
  • salt - 1 tbsp. l.

Georgian adjika recipe - you will lick your fingers

Peculiarity Georgian recipe in seasonings that are added to adjika and in a long cooking method. Please note that adjika is prepared for a week. In fact, it is not troublesome, you just need to stir it a couple of times a day.

Ingredients:

  • tomatoes - 1 kg
  • bell pepper - 1 kg
  • hot pepper - 2 pcs.
  • garlic - 100 gr.
  • salt - 1 tbsp. l.
  • suneli hops - 1 tsp
  • turmeric - 1 tsp
  • vinegar

Tomatoes, peppers and hot peppers are cut and passed through a meat grinder. We send garlic there.

Mix the resulting mass, add turmeric, suneli hops, salt and at the end pour in quite a bit of vinegar.

AT original recipe, which I spied on the Internet, there is a seasoning "yellow flower". I was looking for what it could be, but it turned out that these are dry marigold flowers. Interesting, of course, but I don’t have such a seasoning. I tried replacing it with turmeric.

Now you need to be patient and mix the vegetable mass with a wooden spoon 2-3 times a day for a week. In fact, this is not so troublesome, but we must not forget about this procedure.

It is believed that this is how adjika, as it were, “ripens”. But you also can’t overdo it, otherwise it will turn sour. Keep the bowl at room temperature.

After 7 days, we transfer the workpiece to clean jars and roll it up. A very tasty and fragrant snack is obtained, I heartily recommend not to be lazy and cook it.

The most delicious recipe of tomatoes, apples and garlic

This is my most favorite recipe. And although I like to experiment and cook according to new versions of familiar dishes, adjika according to this recipe remains a favorite and is eaten first. It turns out it is moderately spicy and sour, just the perfect ratio of all ingredients. I recommend trying it out.

Ingredients:

  • tomatoes - 2.5 kg
  • carrots - 1 kg
  • sweet pepper - 1 kg
  • apples - 1 kg
  • sugar - 1 cup
  • sunflower oil - 1 cup
  • vinegar - 1 glass
  • salt - ¼ cup
  • garlic - 300 gr.
  • hot pepper - to taste

Cooking vegetables. We clean the carrots, remove the seeds from the sweet pepper. We cut the apples into slices, removing the core with seeds. I do not peel apples from the peel, the meat grinder calmly grinds it.

Pass tomatoes, carrots, sweet peppers and apples through a meat grinder, put in a large saucepan and simmer for about 1 hour.

After an hour, add 1 cup sugar, 1 cup sunflower oil¼ cup salt.

We also grind the garlic through a meat grinder and put it in adjika. Add a piece of chili pepper. Simmer another 5-7 minutes.

At the very end, pour in the vinegar.

We spread the hot adjika in hot sterilized jars, roll up the lid.

We turn the jars over and cover with a warm blanket until they cool completely.

Spicy boiled adjika with bell pepper and garlic

This recipe is for lovers. spicy dishes. Look how much hot pepper and garlic it has! The basis of the recipe is tomatoes, and carrots and bell peppers add sweetness.

Ingredients:

  • tomatoes - 2 kg
  • carrots - 2 pcs.
  • sweet pepper - 2 pcs.
  • sugar - 1 tbsp. l.
  • salt - 1 tbsp. l.
  • sunflower oil - 50 ml.
  • vinegar - 50 ml.
  • garlic - 2 heads
  • hot pepper - 7 - 8 pcs. but taste better
  • hops - suneli
  • wig
  • coriander
  • crushed red hot pepper

Incredibly tasty appetizer for the winter of tomatoes and eggplants

Ingredients:

  • tomatoes - 1.5 kg
  • eggplant - 1 kg
  • sweet pepper - 1 kg
  • garlic - 300 gr.
  • hot pepper - 5-6 pcs.
  • vegetable oil - 1 cup
  • vinegar - 100 ml.
  • sugar - 1 tbsp. l.
  • salt - to taste
  • coriander

Let's start with garlic. We will clean and wash it. Remove seeds from sweet peppers and chili peppers and cut into strips. Cut the tomatoes into pieces.

In eggplant, I peel the skin, so there will be less bitterness. Cut the eggplant into pieces. If you want, you can salt them and leave them for 20 minutes. During this time, the eggplant will release juice, which will need to be drained. The bitterness will go away with the juice.

We pass all the vegetables alternately through a meat grinder, you can even skip 2 times, then you get the most tender mass.

Of course, chopping vegetables with a blender is much faster. But then adjika will be more liquid and homogeneous. And passing through a meat grinder, pieces of vegetables will remain, adjika turns out to be more tasty and beautiful.

Pour this mass into a saucepan, put on fire, bring to a boil and cook for 40 minutes, stirring occasionally.

After 40 minutes, pour in vegetable oil and salt to taste. Add sugar if desired. The original recipe I use does not contain sugar. But it seems to me that it gives the appetizer a richer taste. So add as you wish. Cook another 40 minutes. During this time, the vegetable mass darkens, boils down. 5 minutes before the end of cooking, pour in the vinegar.

It remains only to decompose into sterile jars and roll up the lids.

That's all the recipes for today. I hope that you will find in this collection a suitable recipe for you, which, perhaps, will become a favorite in your family.

While it's still time to prepare, do not be lazy and cook. It's so nice to get a jar from the pantry delicious adjika and feel the taste of summer in winter.

Until then, see you again.