Homemade adjika recipe made from tomatoes. Adjika from tomatoes with garlic for the winter. How to cook adjika from tomatoes according to the Armenian recipe

Good day to all!

Do you like it spicy as much as I do? Then this article will definitely be useful to you! Having prepared it for the winter, it’s time to start preparing such a wonderful, aromatic sauce as adjika. Moderately spicy, it will complement any dish. It can also be used in all kinds of marinades and gravies.

And how healthy this sauce is, you don’t even have to say. After all, this is simply a storehouse of vitamins from vegetables, which are preserved as much as possible during cooking! This is exactly what most people need during the cold season.

By preparing adjika in summer or autumn, you will provide yourself with an excellent sauce until the next harvest. I also want to note that all the recipes are very simple, but they require equipment: a blender or a meat grinder.

The most delicious homemade adjika for the winter with horseradish without cooking

The good thing about preparing adjika without cooking is that there is no thermal treatment of vegetables during cooking. In this way, we preserve all the vitamins that will more than once help the body cope with colds and viruses.

We will need (for 5 cans of 0.5 l):

tomatoes – 2.5 kg;
hot pepper – 200-300 g;
red sweet pepper – 3 pcs.
horseradish root – 200 g;
garlic – 250 g;
sugar – 1.5 cups;
vinegar 9% - 1.5 cups;
salt – 0.5 cups.

Preparation:

Separate the containers so that the amount of hot pepper can be adjusted to your taste.

Taste to make sure there is enough salt and sugar.

Recipe for homemade adjika with apples and twist

Apples are widely used in preparing adjika. They reveal their sweet and sour flavor when combined with hot peppers, adding even more flavor to the sauce.

Rest assured, apples will definitely not spoil the dish, but will make it even tastier.

We will need:

Preparation:

A simple and quick recipe for spicy adjika from tomatoes and garlic without cooking

Another very simple recipe without cooking with vinegar. Adjika turns out to be moderately spicy, slightly burning the tongue, in general, the way many people love it.

And, since there is no need to cook anything, time is saved significantly, which can be usefully spent with your family and friends.

We will need (for 3.5 liters of adjika):

Preparation:

Homemade horloder for the winter without vinegar

You can also prepare adjika without vinegar. It will keep well throughout the winter.

Just imagine the aroma that will reign in your kitchen while boiling vegetables! It's simply incredible - you'll lick your fingers!

We will need:

Preparation:

Taste and add salt if necessary.

Adjika from zucchini with tomatoes - you'll lick your fingers!

We will need:

zucchini – 3 kg;
carrots – 500 g;
bell pepper – 500 g;
tomatoes – 1.5 kg;
garlic – 200 g;
ground red pepper – 2 tablespoons;
sugar – 100 g;
salt – 2 tablespoons;
vegetable oil – 200 ml.

Preparation:

Hot adjika from gogoshar

Gogoshary is a type of pepper that tastes both sweet and spicy. But, if you don’t have this type of pepper, then, of course, you can replace it with sweet pepper.

A dish using gogoshars turns out to be very spicy and interesting.

We will need:

gogoshary – 1 kg;
tomatoes – 1.5 kg;
apples – 0.5 kg;
carrots – 0.5 kg;
hot pepper – 150 g;
garlic – 250 g;
vegetable oil – 150 ml;
salt – 1 tbsp.

Preparation:

Be sure to taste it. And, if necessary, add salt.

Video on how to prepare classic Abkhaz adjika without bell pepper

Spicy adjika without tomatoes and sweet peppers using suneli hops looks quite dense. It is ideal for those who like it spicy. Watch the video and learn how to quickly prepare this wonderful sauce.

We will need:

hot pepper – 700 g;
garlic – 500 g;
salt – 7 teaspoons;
hops-suneli - 7 teaspoons.

Preparation:

Delicious hot sauce from tomatoes and peppers for the winter with cooking

We will need (for 6 cans of 0.5 l):

Preparation:

Green adjika in Georgian style with onions at home

Green adjika is obtained due to the large amount of greens in its composition. Just imagine the amount of goodness that comes with this wonderful sauce!

We will need:

Preparation:

That's all, friends! As you can see, preparing adjika will not be difficult for you. Your favorite kitchen helpers will do most of the work; only a little time will be required from you. But the result is worth it. And it will definitely be appreciated!

Sauces are a wonderful invention of culinary experts. With their help, dishes made from meat, fish, vegetables and grains (buckwheat, rice, pearl barley, etc.) become much tastier and more appetizing. There are many different recipes for making sauces. Moreover, they can be either raw, which does not require heat treatment, or boiled. Some of them need to be used immediately after cooking, hot or cold, but there are also those that can be prepared for future use and stored in the refrigerator in a special container or rolled up in jars for the winter. Such sauces include adjika.

Spicy seasoning from Abkhazia

What we are accustomed to calling adjika, namely a spicy paste-like sauce made from tomatoes, red peppers and other vegetables and even fruits, is very different in its composition and method of preparation from the real Abkhaz sauce with this name.

After all, adjika (aџyka in Abkhazian) is not a sauce at all, but a hot seasoning that consists of ground red hot pepper (often smoked or baked over coals) and sodium chloride, which we call table salt in everyday life.

A little history

In ancient times, housewives living in the mountain villages of Abkhazia ground red hot peppers with coarse salt and garlic to a paste on a stone grater “akhaya” specially designed for this purpose, and then used this mixture as a seasoning for meat, poultry, fish and other dishes . As you can see, there are no tomatoes in the original version. Later, the Georgians borrowed this recipe from the Abkhazians, but made their own adjustments to it, namely: they added chopped walnuts, cilantro seeds, utskho-suneli and other spices to this paste. The result was a seasoning much tastier than the Abkhazian one.

Until now, in Georgia, as well as in Georgian restaurants around the world, you can find this thick sauce on the tables, thanks to which many dishes acquire a unique aroma and piquant taste.

Tomato adjika - spicy seasoning for gourmets

But here in Russia, as well as in the Transcaucasian countries, except Georgia (Armenia and Azerbaijan), we have long been accustomed to a delicious bright red aromatic sauce made from tomatoes and red bell peppers, and sometimes other vegetables (apples, carrots, onions, etc.) .d.). Thanks to spicy adjika, even the most ordinary boiled pasta or rice turns into delicious dishes. In this article we will present to your attention several interesting recipes for this sauce, and also provide step-by-step instructions on how to prepare adjika from tomatoes at home. All methods have been tested over the years, and more than one generation of housewives have used them to prepare delicious and aromatic sauces and seasonings for their households.

By the way, you can find a large selection of these sauces on supermarket shelves. By the way, the factory version is also adjika made from tomato and garlic. Nevertheless, many housewives prefer to prepare this delicious sauce at home, because this way they can control the degree of spiciness and saltiness. As they say, there are no comrades according to taste.

The most common recipe in Russia

So, now you will learn how to prepare adjika from tomatoes according to the Russian recipe. To do this, you need to go to the vegetable market and buy the following ingredients:

Having bought all these vegetables at the market, you will need to go to the supermarket and buy wine or apple cider vinegar, sunflower or corn oil, sugar, and, hopefully, salt is always available in every home.

Cooking process: step-by-step instructions

Before preparing adjika from tomatoes, all vegetables purchased at the market, as well as apples and herbs, must be thoroughly washed. Peppers must be peeled from stems and seeds, carrots and apples must be peeled using a special knife. Tomatoes must be dipped in boiling water and then in cold water and the skins must also be removed. Scroll all this through a meat grinder, and finely chop the greens. Place the chopped fruit and vegetable mixture into a saucepan and cook over low heat for about 1 hour. Separate the garlic into cloves, peel and pass through a press. Add one glass each of vinegar, sugar and vegetable oil to the garlic pulp. Mix all this well and pour into the pan with the vegetables.

When boiling resumes, wait another 15 minutes and remove from heat. You will need to pour this mixture into jars, wait until it cools, and store in the refrigerator.

How to prepare adjika from tomatoes according to the Armenian recipe?

This sauce contains fewer ingredients and is spicier. Adjika made from tomatoes, the recipe for which is widespread throughout Armenia, is thicker in consistency than the Russian one, and its color is more intense, bright red. The composition of this adjika includes red pepper (5 kg, of which half a kilogram of hot pepper), 5 kg of tomatoes, 300 g of garlic, a bunch of cilantro, vegetable oil. Homemade tomato adjika prepared according to this recipe will delight you throughout the fall, and maybe even winter.

Cooking method

Tomatoes, previously immersed in boiling water and cold water, need to be peeled, cut into small pieces and, stirring constantly, cook in a saucepan until thickened (to the state of tomato paste). By the way, some housewives use ready-made tomato paste instead of tomatoes at the rate of 1 kilogram of paste per 5 kg of peppers. This option is naturally much faster.

Peel the peppers from stalks and seeds, cut in half and fry in vegetable oil under a closed lid until wilted. After they have cooled a little, you need to grind them in a meat grinder or blender. The pepper mass should be transferred to the tomato mass and cooked for about 1 hour. Peel the garlic, pass through a press, wash and finely chop the cilantro, mix with garlic and add to the tomato-pepper mixture, add salt to taste. In 15-20 minutes the adjika will be ready. It can be put into jars and stored in the refrigerator, or it can be rolled up for the winter. In this case, adjika in jars will need to be sterilized for 40 minutes. This way you can avoid food poisoning.

Raw adjika

As you understand, it’s time to talk about the easiest way to make this sauce. Adjika made from tomato without cooking is also called fresh or raw and, perhaps, is the most healthy and fortified, because during the heat treatment many of the beneficial substances are destroyed. It is very important to buy fresh village vegetables not at the supermarket, but at the farmer's market. Here is a list of ingredients needed to make this fresh homemade sauce:

tomatoes - 3-3.5 kg;
garlic - 4-5 heads
sweet red pepper - 1 kg;
hot red or green pepper - 4-5 pcs.;
granulated sugar - 1-2 tablespoons;
salt - 2-3 tbsp. spoons;
parsley - 1 small bunch;
9% vinegar - 1 coffee cup.

How to cook?

Peel the tomatoes and cut into 4 parts, put in a deep bowl and wait an hour for the juice to flow out. Peel the peppers from tails and seeds, and remove the skin from garlic. Grind the vegetables using a meat grinder. Lastly, you need to roll the hot peppers. Just stir the mixture as you go until smooth and taste it so as not to overdo it with hot pepper. At the very end, finely chopped parsley is added to the mixture, or cilantro, salt and garlic, passed through a press. That's all, raw adjika is ready. It can't be stored as long as boiled, but it can last for one month in the refrigerator.

Conclusion

We hope that you will like one or all of these wonderful recipes and use it to prepare this delicious sauce for the whole family.

So, Her Majesty is Adjika. The fiery lady comes from mountainous Abkhazia. In its homeland they call it “Abkhazian butter”... But it’s just butter with teeth.

Adjika from tomatoes and garlic for the winter - general principles of preparation

This seasoning should include ingredients from the traditional recipe, namely: hot pepper, garlic, salt.

If you want to stop there, then take all these ingredients, grind them by hand on a flat stone (and you definitely have one), and you will have “happiness with a spark” - a recipe for ancient adjika.

Adjika from tomatoes and garlic for the winter is prepared both raw and by cooking. Here the choice is yours. There are advantages in any option. Raw adjika contains more useful substances, while boiled adjika lasts longer.

To make adjika more aromatic, don’t be afraid to use your culinary imagination and feel free to experiment - add spices. Offhand, here’s a mixture: cilantro, coriander, dill seeds, hops - suneli.

Since we will be preparing adjika from tomatoes and garlic for the winter, we should pay special attention to the choice of tomatoes. They should be meatier, riper, even overripe ones will do.

This is more of a safety measure - prepare this dish with rubber gloves. Out of harm's way. You know what kind of hot pepper he is, a guy with character.

Adjika jars must be well sterilized. It is better and more convenient to take half a liter capacity.

Raw adjika from tomatoes and garlic for the winter

This is the simplest adjika recipe from which you can start “dancing.” It does not require a lot of time and skills. All you need are the necessary ingredients, prepared containers and 20 minutes of your time.

Ingredients:

Tomatoes – 3 kg

Garlic – 0.5 kg

Sweet pepper – 1 kg

Hot pepper – 150 gr

Salt – 0.5 tbsp

Sugar – 3 tbsp.

Preparation:

1. Peel the tomatoes and peppers from the stems. Remove the insides of the sweet pepper. Peel the garlic.

2. Rinse all ingredients.

3. Using a meat grinder, grind the tomatoes, garlic, and 2 types of peppers.

4. Mix the mixture thoroughly.

5. Add salt and sugar. Stir again.

6. Leave the finished composition overnight.

7. The next day, drain the released liquid and place the adjika into jars, roll up or cover with nylon lids.

That's all. Store in the refrigerator or cellar. Learn how to make this adjika - you will be able to handle any variety of it.

"Stray" adjika

Another recipe for raw adjika. Agree that the name itself conveys some kind of ease and frivolity. Once you learn how to cook it, you will understand where such an easy “name” comes from. In fact, this recipe is a slightly modified first one.

Ingredients:

Tomatoes – 1 kg

Garlic – 0.5 kg

Sweet pepper - 0.3 kg

Hot pepper – 150 gr

Salt – 1 tbsp.

Preparation:

1. Remove the stems of tomatoes and peppers. Remove the seeds from the sweet pepper. Peel the garlic.

2. Rinse the ingredients under running water.

3. Pass all the products one by one through a meat grinder or use a blender.

4. Stir the resulting mixture.

5. Add salt to the mixture and mix again.

6. Leave the preparation for 3 – 4 days in a secluded place in the kitchen. During this time, stir the composition up to four times a day. The mixture should ferment. When you see that gases have stopped being released, congratulate yourself on your next achievement - the “stray adjika” is ready.

7. Place in sterilized jars and roll up.

When you suddenly feel that life is boring and monotonous, open a jar of “stray” and hit the road.

Adjika "Thistle"

Here is another variation of how raw adjika is prepared from tomatoes and garlic for the winter. Besides the name, this adjika has a couple more highlights. Firstly, it has a more interesting taste due to horseradish. Secondly, it resists some harmful viruses. And, attention, women, thirdly, it increases male strength. Don't miss the chance to put this potion under your betrothed's arm the next time he devours chicken legs at dinner.

Ingredients:

Tomatoes – 1 kg

Garlic - 3 medium sized heads

Horseradish – 3 roots

Bell pepper – 1 kg

Red pepper, hot – 3 pcs.

Salt - to taste

Preparation:

1. Remove the stems from tomatoes and peppers. Remove the seeds from the sweet pepper. Peel the garlic.

2. Rinse all foods thoroughly.

4. Mix the resulting puree thoroughly.

5. Add salt to taste. In this recipe, by the way, you can give up principle No. 1 and not add salt.

6. The last step is to place the resulting composition into well-sterilized compact jars.

Advice: dear women, since this adjika has a twist, use some unusual container. For example, roll them into pink or unusually shaped jars. Add romance to everyday life.

"Women's" adjika

Delicate taste, a piquant touch of femininity - this is all about “female” adjika. The composition already includes a more diverse set of products. It will be more interesting to cook. Of course, cooking will take about 1.5 hours. But this is “female” adjika and that says it all.

Ingredients:

Tomatoes – 2.5 kg (can be replaced with 2 liters of tomato paste)

Garlic – 200 gr

Capsicum – 3 pcs.

Bell pepper – 1 kg

Carrots – 1 kg

Sweet apples – 1 kg

Coarse salt - ¼ tbsp

Sugar – 150 gr

Sunflower oil – 150 g

Vinegar 9% – 150 ml

Preparation:

1. Peel tomatoes, apples, and peppers. Remove the seeds from the bell pepper. Peel the apples and remove seeds. Peel the garlic.

2. Rinse the prepared ingredients well.

3. Pass everything through a meat grinder. Moreover, do this as many times as possible, on average 3 times will be enough.

4. Place on the fire, bring to a boil, reduce the heat and cook for 60 minutes. Remember to stir the mixture occasionally to avoid burning.

5. A couple of minutes before the end of cooking, combine the mixture with pre-ground garlic, salt, sugar, vinegar and sunflower oil.

6. Stir the mixture and bring to a boil. As soon as it boils, turn it off.

7. Pour the adjika into jars, roll it up and store it in the cellar during the winter.

Adjika “Cossack Joy”

We present to your attention a recipe for an almost traditional adjika, which is distinguished by its increased sharpness and pungency. This mixture, unlike the previous one, is unlikely to be eaten with just a spoon. Important! There's a lot of pepper. Use gloves and a mask.

Ingredients:

Tomatoes – 1 kg

Garlic – 3 medium sized heads

Hot red pepper – 1 kg

Salt - to taste

Preparation:

1. Remove the stems from tomatoes and peppers. You can remove the seeds from the pepper, or you can leave them. If you leave it, it will be even more burning. Peel the garlic.

2. Rinse ingredients.

3. Grind the garlic through a garlic press.

5. Place the resulting tomato on the fire and bring to a boil and reduce the heat.

6. As soon as the tomatoes begin to boil, add salt to taste. Stir.

7. Then add pepper and garlic. Let simmer for a couple more minutes, up to 10 maximum.

8. Pour the resulting potion into jars, roll it up, and wrap it for a couple of hours until it cools. Keep refrigerated.

As already mentioned, this adjika itself is too hot. Add it to sauces and gravies for main dishes. This seasoning is guaranteed to enrich the taste of any of your culinary masterpieces.

Adjika "Volzhskaya"

Another recipe for cold adjika, i.e. raw. The taste is very sharp, and very aromatic. In a word - a worthwhile thing. Go for it, and you won't regret it. You are unlikely to find a more stunning adjika made from tomatoes and garlic for the winter.

Ingredients:

Tomatoes – 0.5 kg

Garlic – 0.5 kg

Capsicum – 3 kg

Sweet pepper – 0.5 kg

Salt – 2 tbsp.

Mustard beans – 1 pack

Vinegar essence – 1 tbsp.

Khmeli – suneli – 1 pack

Parsley – 1 bunch

Preparation:

Attention! Before you begin, put on gloves.

1. Traditionally. Peel the tomatoes from the stalks, sweet peppers and capsicums from the seeds. Separate the garlic from the peel.

2. Rinse everything thoroughly under running water, including the greens.

3. Cut tomatoes and bell peppers into medium pieces.

4. Start grinding the resulting ingredients in a blender or meat grinder. To get the desired consistency, do it mixed, that is, a little tomato, then a couple of pieces of sweet pepper, then a few cloves of garlic. And so on in a circle. The principle is clear to you.

5. When everything is chopped, mix the finished mixture thoroughly.

7. Place the resulting composition in sterilized jars and put the sleeping “bombs” in a cool place for storage.

And just imagine: winter, snow, biting frost, and a jar of Volzhskaya looks at you with a sweet look from the table. She will warm you up, rest assured.

Adjika "Original"

Towards the end we present to your attention a bonus - adjika for gentlemen. We will tell you in a whisper and in confidence that the true name of this adjika is not at all gentlemanly - “Hrenovina”.

Ingredients:

Tomatoes – 2 large, fleshy ones

Garlic – 1 medium sized head

Pepper - chili - 2 pcs.

Bell pepper – 1 kg

Horseradish - 20 g

Salt – 2 tsp.

Sugar – 1 tbsp.

Cumin and hops – suneli – 1 tsp each.

Coriander – 2 tsp.

Paprika – 1 tbsp.

Cilantro – 1 bunch

Walnuts (that secret ingredient) – 130 gr.

Preparation:

1. Peel sweet peppers from seeds, tomatoes from stalks, and garlic from peels.

2. Rinse all ingredients.

3. Cut the sweet pepper into medium-sized pieces, the tomatoes into arbitrary pieces, and the pepper into chili rings. Combine everything in a separate bowl.

4. Now the nuts. Fry them in a frying pan, stirring so as not to burn. Then cool and peel. Mash a little and add to the bowl with the tomatoes and peppers.

5. Then start seasoning. Pour coriander, cumin, paprika, hops - suneli into a dry frying pan and fry for 2 minutes. After that, grind the spices. You can use a mortar, or you can use a coffee grinder. Pour the resulting spicy mixture into a bowl with chopped vegetables.

6. The next step is to chop all the ingredients into small pieces. It is better to use a large meat grinder or blender. The consistency of puree is not appropriate here.

7. Place the resulting mass on low heat, after adding a little vegetable oil to the pan. Also add salt, sugar and finely chopped cilantro.

8. Simmer the adjika under a closed lid over very low heat for 30 minutes.

9. Grate the garlic and horseradish on a fine grater.

10. At the end of cooking, about 5 minutes, add garlic and horseradish to the adjika. Stir the mixture.

11. Place the hot mixture into prepared jars and roll up half a turn. After this, sterilize them again by immersing them in a container of boiling water. The sterilization time will depend on the volume of the jar - but we use 0.5 liter jars. Therefore, we boil them for 15 minutes.

So, with a little sweat and torment, you will prepare a “treasure” that will have no equal on your holiday table. And since this preparation is for winter, it will also be prepared for New Year’s.

Adjika from tomatoes and garlic for the winter - tricks and useful tips

If you think that the amount of red pepper in the recipe does not in any way match your ideas of “great”, move away from the original. Add more or less peppercorns. Don't be afraid to experiment.

If your goal when preparing adjika is to achieve the richest red color possible, add more red pepper. It is he, and not tomatoes, that gives adjika such a passionate color.

If you want to play with colors, add green hot pepper to adjika instead of red hot pepper. The result will be a less nuclear taste, but a more interesting color.

Avoid boiling or overboiling adjika for too long. Everything is good in moderation. As soon as it boils, reduce the heat to low. This way, more benefits remain in the seasoning.

Do not use an enamel pan for cooking. Otherwise, you are guaranteed to burn, no matter how often you stir the composition. Ideally, use a stainless steel saucepan.

Hot peppers are very insidious. A weak woman will have difficulty coping with him. Therefore, entrust the cleaning of the pods to your hero - your beloved man. For one thing, you will admire each other once again.

Adjika adjika discord. If you or your family have problems with the gastrointestinal tract, be careful when preparing this seasoning. Make it as gentle as possible. Taste is taste, but health comes first.

Homemade adjika: 12 best recipes for the winter

Homemade adjika: 5 recipes for the most delicious adjika at home for the winter

As you know, real adjika came to us from Georgia itself, which is a thick and quite spicy mass. It is prepared from vegetables such as sweet peppers and chili, with the addition of certain spices. But the one prepared in Russia bears little resemblance to the traditional one, because its main ingredient is tomatoes.

Of course, everyone prepares it in their own way, including onions, carrots, walnuts, green apples, horseradish, and so on. Personally, I like to prepare this preparation according to my grandmother’s recipe, as well as bell pepper lecho, because it is my favorite.

It definitely contains fresh fleshy tomatoes and sweet peppers, making raw adjika very aromatic and tasty. It should be stored in the refrigerator, in small jars.

Of course, boiled adjika is also common here, which, unlike raw adjika, needs to be rolled into jars.

So, in today’s article, we’ll look at recipes for homemade adjika, which turns out to be truly delicious and aromatic. Just take it, cook it and try it yourself! Well, if the topic of canning comes up, then you will definitely like cucumber salad for the winter!

Recipe for the most delicious and hot homemade adjika without cooking

Adjika cooked without cooking is quite hot and paste-like. This is a red-orange seasoning with salt, various herbs and garlic. In principle, it is not at all difficult to prepare, despite this, it can easily complement many dishes.

Ingredients:

Tomatoes - 2 kg
bell pepper - 0.5 kg
chili pepper - 3 pcs
garlic - 5 heads
sugar - 1.5 cups
khmeli-suneli - 1 tsp
vinegar 9% - 1/2 cup
salt - to taste.

Cooking method:

First of all, wash all the vegetables in water. Remove the stem from bell peppers and chili, leave the seeds, and cut into medium pieces along with the tomatoes. We also peel the garlic and grind all the chopped vegetables using a blender or meat grinder.

Now we transfer the finished adjika into clean jars, close the lids and put them in the refrigerator. This is a very easy way to prepare adjika, without cooking.

How to cook adjika with horseradish at home

A properly prepared spicy appetizer that goes well with many side dishes. It is prepared from ingredients such as tomatoes, horseradish and garlic. It's very easy to prepare.

Ingredients:

Tomatoes - 2.5 kg
sweet pepper - 1 kg
chili pepper - 3 pcs
horseradish root - 4 pcs
garlic - 3 heads
vinegar - 1.5 tbsp. l
vegetable oil - 1 tbsp. l
sugar - 2 tbsp. l
salt - to taste.

Cooking method:

We wash all vegetables in running water. We remove the stem from sweet peppers and chili, leaving the seeds, there is no need to remove them. Grind in a meat grinder: tomatoes, sweet and chili peppers, peeled garlic and horseradish.

Then add vinegar, vegetable oil, sugar, salt to taste to the twisted mass and mix everything well. Pour the resulting mass into sterilized jars, close the lids and store in the refrigerator.

Cook and eat for your health!

How to cook adjika with apples

This preparation with the addition of apples is best served chilled. It is perfect for both first and second courses, and even simple sandwiches.

Ingredients:

Tomatoes - 1 kg
onion - 200 gr
apples - 200 gr
bell pepper - 400 gr
garlic - 100 gr
sunflower oil - 150 ml
hot pepper - 2 pcs
vinegar 9% - 2 tbsp. l
sugar - 2 tbsp. l
salt - to taste.

Cooking method:

All vegetables except garlic are washed, peeled and cut into fairly large pieces.

After the contents of the pan boil, reduce the heat to low and cook for one hour. After this time, add the garlic, passed through a press, salt, sugar, vinegar and continue to boil for another 1 hour.

Now transfer the hot adjika into sterilized jars, screw on the lids, scald them with boiling water, and leave until they cool completely.

From these ingredients I got three jars of 480 ml each.

Homemade adjika with tomatoes and garlic, without bell pepper

If you suddenly decided to make adjika, but for some reason you didn’t have any bell pepper, don’t worry. After all, this preparation can be prepared without it. Of course, the taste will be slightly different, but the cooking process will be easier.

Ingredients:

Tomatoes - 1.5 kg
red hot pepper - 400 gr
garlic - 300 gr
vinegar - 2 tablespoons
hops-suneli - 1 tbsp. l
coriander - 1 tbsp. l
dill - 1 tbsp. l
salt - to taste.

Cooking method:

Wash the tomatoes in water and cut into medium pieces. Then we grind them together with peeled garlic and hot pepper along with seeds in a meat grinder. Then we transfer the whole mass into a large saucepan, pour all the necessary spices into it, pour in vinegar and add salt to taste.

Place over low heat, stirring occasionally, bring to a boil and place in sterilized jars, cover with lids, and leave to cool completely.

After the adjika in the jars has cooled completely, we put them in the refrigerator for storage.

A simple recipe for homemade adjika without preservation (video)

Bon appetit!!!

Source: https://moy-povar.ru/domashnyaya-adzhika.html

It is difficult to imagine many dishes without seasonings. Sauces, gravies, and dressings give them additional taste, aroma and make food more appetizing. Any national cuisine has seasonings. Uyghurs cannot imagine food without losigian; in Russian cuisine, “Cobra” or “Ogonyok” are in demand; in the Caucasus, adjika is served with many dishes.

Essentially, all these seasonings are similar. The main place in them is given to red hot pepper. And the remaining ingredients are added based on national traditions and taste preferences.

Adjika is a mix of hot pepper, red pepper, garlic and salt with the addition of herbs popular in the Caucasus. Most often it is cilantro (coriander), hops-suneli, utskho-suneli (fenugreek).

Real adjika has a thick paste-like consistency. Its color varies from red to green. It all depends on the color of the pepper, as well as the spices that were added during the cooking process.

Tomatoes are not added to classic adjika. But over time, adjika has undergone changes, and housewives began to cook it the way they like best. This is how adjika with tomatoes appeared, which many successfully prepare for the winter.

Adjika from tomatoes for the winter: subtleties of preparation

In addition to tomatoes, you can add other components to adjika: carrots, onions, apples, herbs. But the main place is given to hot pepper and garlic, since adjika should be not only spicy, but also hot. Therefore, when selecting ingredients, take into account the ratio of pepper and other vegetables.
Adjika is prepared in the form of a thick puree or paste. To do this, grind all the ingredients in a blender or meat grinder. To get high-quality adjika, take only ripe vegetables. They may be slightly dented or burst, but should not show signs of spoilage or disease, otherwise this may adversely affect the storage of canned products.
Adjika can be made either very hot or less hot. Therefore, when choosing a recipe, pay attention to the amount of hot pepper and, if desired, reduce it.
Adjika can be raw or boiled. Add enough salt and garlic to the raw one. It must be stored in the refrigerator. For raw adjika, it is better to use a small container so that in an open jar the seasoning has as little contact as possible with air, which can cause it to sour.
Boiled adjika is packaged in glass jars while hot and immediately sealed. These canned foods can be stored at room temperature.

Adjika from tomatoes for the winter, boiled

Ingredients:

tomatoes – 1 kg;
bell pepper – 1.5 kg;
hot pepper – 4 pcs. (or to taste);
vegetable oil – 50 ml;
9 percent vinegar - 1 tbsp. l.;
garlic – 300 g;
sugar – 1 tbsp. l.;
salt – 1 tbsp. l.

Cooking method

Prepare sterile jars with lids.
Wash ripe tomatoes. Place them in a bowl and pour boiling water over them. After 2 minutes, cool in cold water and remove the skin. Cut in half, cut out the stems.
Wash the bell and hot peppers, cut them in half, remove the stems and seeds.
Disassemble the garlic into cloves, peel off the husks, and rinse with cold water.
Grind peppers, tomatoes and garlic through a meat grinder.
Pour the vegetable mixture into a saucepan, put on fire, and bring to a boil. Add salt, oil and vinegar. Simmer over moderate heat for 1.5 hours.
Grind the garlic in a blender or put it through a culinary press. Combine with adjika. Simmer for another 10 minutes. Take a sample and add more salt if necessary.
While hot, place adjika into jars and seal tightly with sterile lids. Turn it upside down and wrap it in a blanket. Leave the adjika until it cools completely.

Note: you can prepare adjika a little differently. First, grind the tomatoes in a meat grinder, pour the tomato mass into a saucepan, put on moderate heat and simmer for 20 minutes. Then grind the pepper and garlic in a meat grinder and add to the tomato mass. Then cook according to the recipe. But in this case, the adjika cooking time can be slightly reduced.

Adjika from tomatoes with apples for the winter, boiled

Ingredients:

tomatoes – 1.5 kg;
bell pepper – 1.5 kg;
hot pepper – 3 pcs.;
carrots – 0.5 kg;
sour apples – 0.5 kg;
garlic – 3 heads;
vegetable oil – 100 ml;
salt – 2 tbsp. l.;
9% vinegar – 50 ml.

Cooking method

Prepare sterile jars in advance.
Start processing vegetables. Wash the tomatoes, cut them in half, remove the stems.
Wash the pepper, cut off the stem with some of the pulp. Cut each fruit in half, remove seeds and membranes.
Wash the apples, cut them into four parts, cut out the seed chambers.
Peel the garlic and rinse with cold water.
Peel the carrots, wash them, cut them into small pieces.
Grind bell peppers, tomatoes, carrots and apples through a meat grinder. Pour the vegetable mixture into a wide saucepan, place over moderate heat, bring to a boil and cook for 50-60 minutes. Stir the puree periodically to prevent it from sticking to the bottom.
Separately grind the hot pepper and garlic in a meat grinder. Add to the rest of the mixture. Immediately add salt and oil. Stir. Simmer over low heat for another 20-30 minutes. If the adjika is not as thick as you would like, extend the cooking time a little. 5 minutes before the end of stewing, pour in vinegar.
While hot, place the adjika into dry, heated jars. Seal tightly with sterile lids. Turn the jars upside down and wrap them well. Leave it like this until it cools completely.

Adjika from tomatoes for the winter with eggplants, boiled

Ingredients:

tomatoes – 1 kg;
hot red pepper – 3 pcs.;
eggplants – 0.5 kg;
bell pepper – 0.5 kg;
garlic – 2 heads;
salt – 1.5 tbsp. l.;
sugar – 1 tbsp. l.;
vinegar - 40 m;
vegetable oil – 100 ml.

Cooking method

Prepare sterile jars with lids for adjika in advance.
Wash the ripe tomatoes and cut out the stems.
Trim the stems of the eggplants. Wash the fruits and cut off the skin. Cut into wide circles. If there are seeds, cover the eggplants with salt and leave under pressure for half an hour. During this time, juice will be released. Rinse the eggplants in cold water and squeeze. The seeds will come out along with the juice.
Peel the garlic and rinse with cold water.
Wash bell peppers and hot peppers, trim off the stems, cut each fruit in half and remove the seeds.
Grind the vegetables in a meat grinder. Pour the puree into a wide saucepan. Bring to a boil over moderate heat, add salt, sugar and butter. Cook at low boil for 50-60 minutes. To prevent the mass from burning, it must be stirred periodically. 5 minutes before cooking, add vinegar.
Pack the finished adjika into dry jars and seal tightly with lids.
Turn them upside down and wrap them in a blanket. Wait until it cools down completely.

Adjika from tomatoes for the winter, spicy, without cooking

Ingredients:

tomatoes – 1 kg;
hot red pepper – 0.4 kg;
garlic – 0.5 kg;
basil, cilantro, parsley - a small bunch each;
khmeli-suneli – 2 tsp;
salt – 1.5 tbsp. l.;
9% vinegar – 50 ml.

Cooking method

Since all vegetables are not pre-cooked, they need to be selected more carefully. Only ripe tomatoes without signs of spoilage are suitable. Wash them, cut them in half, cut out the stems.
Wash the hot pepper, cut it in half, cut out the stalks, and remove the seeds. Before processing peppers, be sure to wear disposable rubber gloves, otherwise the hot juice will penetrate the skin and you will feel its pungency for a long time.
Separate the garlic into cloves, peel the husks, and wash in cold water.
Sort the basil, cilantro and parsley, remove wilted and rotten stems, wash thoroughly in several waters. Place on a towel to dry the greens slightly.
Grind vegetables and herbs in a meat grinder. Add suneli hops, salt, and vinegar to them. Mix thoroughly.
Place in clean dry small jars. Seal tightly with tin screw caps. Put it in the refrigerator or put it in a cold cellar.

Adjika from tomatoes with bell peppers for the winter, without cooking

Ingredients:

tomatoes – 1 kg;
bell pepper – 0.5 kg;
chili pepper – 3 pcs.;
garlic – 0.2 kg;
salt – 1 tbsp. l.

Cooking method

Prepare small jars, wash thoroughly, dry by turning them over on a towel.
Wash ripe fleshy tomatoes and remove the stems. Pour boiling water over the tomatoes and leave for 2-3 minutes. Then rinse with cold water and remove the skin.
Wash the pepper, cut in half, remove the seeds. But if you want to get very spicy adjika, you can leave the seeds.
Peel the garlic and wash in cold water.
Grind all vegetables in a meat grinder. Add salt. Mix well.
Place the adjika into jars and close with screw caps. Put it in the refrigerator.

Adjika from tomatoes with ground paprika for the winter, without cooking

Ingredients:

tomatoes – 1 kg;
ground paprika – 3 tsp;
red hot pepper – 3 pods;
garlic – 0.2 kg;
cilantro – 1 bunch;
suneli hops, coriander, turmeric, cumin - 1 tsp each;
vegetable oil – 50 ml (optional);
salt – 2 tbsp. l.

Cooking method

Wash the tomatoes, cut them in half, cut out the stems.
Wash the pepper, trim the stalks, remove the seeds.
Peel the garlic and rinse in water.
Pour boiled water over the spicy spices to make a paste and leave to swell.
Sort the cilantro, remove any yellowed or rotten branches, and wash in plenty of cold water. Place on a towel and dry.
Grind vegetables and herbs in a meat grinder. Add salt, oil (optional) and spices. Mix well.
Place in clean, dry small jars and close tightly with screw caps. Put it in the refrigerator.

Note to the hostess

There are many recipes for making adjika. You can change the amount of ingredients according to your taste. The main thing is that adjika contains hot pepper, garlic and salt. You can add both fresh herbs and ground spices to adjika.

Store adjika in a dark, cool place - in the refrigerator or cellar. Adjika, hermetically sealed with tin lids, can be stored in a dark place at room temperature, for example in a closet.

Source: http://OnWomen.ru/adzhika-iz-pomidorov.html

It will warm you up in the cold and add some sparkle: adjika made from tomatoes and peppers for the winter. Traditional and unusual recipes for adjika from tomatoes and peppers for the winter

Tasty and healthy adjika is one of the most popular winter preparations made from tomatoes and peppers. And this is not surprising, given its benefits on the one hand and the significant ease of manufacture on the other.

Adjika from tomatoes and peppers - general principles of preparation

In the simplest adjika recipe: tomatoes, pepper and salt. But there are a huge variety of different options for additives that give adjika from tomatoes and peppers for the winter various bright shades of taste.

One more nuance must be taken into account before you begin to choose a recipe to your taste. Adjika is, of course, a spicy seasoning. But how spicy depends on your desire and your goals.

If you are going to use the sauce as a marinade for meat, it makes sense to make it more spicy, perhaps choosing the one with vinegar.

If you like to flavor a piece of bread, lard or sausage with adjika, it is better to give preference to a softer and thicker sauce, reminiscent not even of a sauce, but of canned vegetable snacks.

Recipe 1. Extra spicy adjika made from tomatoes and peppers for the winter “With a spark”

Ingredients

Hot red pepper – 1 kg

Meaty tomatoes – 0.5 kg

Khmeli-suneli, dry cilantro - about a handful

Walnuts - about 10 kernels

Salt - to taste

Cooking method

Scald the tomatoes with boiling water and immediately immerse them in cold water, then remove the skin from them, picking it up near the stalk.

Cut the tomato into 4-6 parts and remove the seeds along with the liquid in which they are located. All you need is the pulp.

Remove seeds and stems from hot peppers.

Dry the walnuts in a frying pan without oil (or in the microwave), peel off the skins. Grind the nuts in a mortar or coffee grinder.

Pass hot peppers and tomatoes through a meat grinder, add herbs and nuts, and add salt. Mix the mixture thoroughly and pour into jars. This adjika should be stored in a cool place.

Recipe 2. Delicious, despite the name, adjika made from tomatoes and peppers for the winter “Hrenovina”

Ingredients

Tomatoes – 2 kg

Hot pepper – 0.5 kg

Horseradish root – 0.3 kg

Garlic – 3 heads

Salt - to taste

Dry herbs to taste - a handful

Cooking method

Wash all vegetables. Peel the pepper. Cut the tomatoes into 4 parts, cut out the stalk, you don’t have to remove the seeds. Peel the horseradish root and garlic too. Pass the vegetables through a meat grinder, season with salt and dry herbs (cilantro, basil, suneli hops - optional or a mixture). You can use fresh herbs, but then adjika will have less shelf life.

And another unusual version of the famous sauce.

Recipe 3. Adjika from tomatoes and peppers for the winter with gooseberries

Ingredients

Tomatoes - 3 kg

Sweet pepper – 1 kg

Hot pepper – 4 pods

Gooseberries – 1 kg

Walnuts – 10 pieces

Fresh mint, parsley and basil - a bunch

Garlic – 4 heads

Vegetable oil - glass

Salt - to taste

Cooking method

Wash vegetables, herbs and berries, remove the skins from tomatoes. Remove seeds and stalks from peppers. Remove the dry “spout” and stem from the gooseberries. Dry the nuts in a frying pan, in the oven or in the microwave and remove the skins.

Then grind them into flour using a mortar and pestle or coffee grinder. Pass all solid ingredients through a meat grinder twice, add salt and oil, transfer to sterilized jars and cover with lids.

The snack should be stored in the refrigerator.

This preparation can be stored not in the refrigerator, but in a cellar or other cool place.

Recipe 4. Adjika from tomatoes and peppers for the winter “With horseradish”

Ingredients

Tomatoes – 2 kg

Sweet bell pepper – 1 kg

Hot pepper – 0.5 kg

Horseradish – 0.3 kg

Garlic – 5-6 heads

Vinegar - one and a half glasses

Dry greens

Cooking method

Wash all vegetables. Remove stems and seeds from peppers and tomatoes. Peel the horseradish and garlic. Pass the vegetables through a meat grinder twice with the finest grate.

Add vinegar, salt and herbs to the vegetables, place in an enamel or glass pan and place on low heat.

Stirring, bring the adjika to a temperature when steam begins to rise above the pan (about 60 degrees) and place the hot mixture in sterilized jars.

Recipe 5. Adjika from tomatoes and peppers for the winter “Apple Orchard”

Sour apples and tarragon give the seasoning an original taste.

Ingredients

Tomatoes – 2 kg

Sweet pepper – 1 kg

Hot pepper – 3 pods

Apples – 1 kg

Carrots – 0.5 kg

Garlic – 3 heads

Vinegar – 1 glass

Sugar – 100 g

Salt – 5 tablespoons

Vegetable oil – 1 cup

Dry tarragon (tarragon) – half a handful

Cooking method

Wash vegetables and fruits. Peel the tomatoes and remove the seeds. Peel the pepper. Cut out the center of the apples. Peel the carrots. Pass vegetables and apples through a meat grinder. Chop the garlic with a knife. Add to mixture. Put tarragon, vinegar, butter, sugar and salt there.

Cook adjika over low heat with stirring for 15 minutes. While hot, place into jars.

Recipe 6. Adjika from tomatoes and peppers for the winter with carrots and onions

Ingredients

Tomatoes – 3 kg

Sweet pepper – 1 kg

Hot pepper – 3 pods

Carrots – 1 kg

Onion – 0.5 kg

Garlic – 5 heads

Vegetable oil – one and a half cups

Vinegar – 1 glass

Granulated sugar – 1 cup

Salt - about a quarter cup

Cooking method

Wash and peel the vegetables thoroughly. Remove skins and seeds from tomatoes. Pass all solid ingredients, including onions and garlic, through a meat grinder. Place in a bowl and cook over low heat for 30 minutes.

Add oil and vinegar to the mixture. Cook for another half hour. After this, add salt, add sugar and cook, stirring, for about an hour. As a result, the mass should decrease in volume by one and a half times.

Divide adjika into jars. Store in a cool place.

Recipe 7. Adjika from tomatoes and peppers for the winter with plums

Plum gives the sauce an amazing taste, amazing aroma and a pleasant hue.

Ingredients

Tomatoes – 2 kg

Plum variety “Hungarian” – 2 kg

Bell pepper – 4 pieces

Hot pepper – 2 pods

Garlic – 4 heads

Blend of herbs (thyme, tarragon, cilantro, basil, etc.)

Salt - a quarter cup

Sugar - glass

Cooking method

For adjika made from tomatoes and peppers for the winter, it is better to take plums with an easily separated pit, this will significantly simplify the technology. But you can use other dark plums.

Wash and peel all fruits. You don't have to remove the seeds from the tomatoes, but you do need to peel off the skins. Remove seeds from peppers and plums. Pass the plums, tomatoes and peppers through a meat grinder, preferably twice, and put on fire.

Boil the resulting mass for about 10 minutes. Peel the garlic and chop it with a knife. Add to the seasoning and cook for two minutes. Add salt, sugar and herbs, remove from heat after a minute. Place into sterilized jars.

Store in a cool place.

If this seasoning is cooked longer, its color will change and become dark burgundy.

Recipe 8. Adjika from tomatoes and peppers for the winter with cherry plum

This seasoning has a very “Georgian” taste, spicy and sour.

Ingredients

Tomatoes – 1 kg

Cherry plum – 2 kg

Sweet pepper – 2 pieces

Hot pepper – 2 pods

Garlic – 4 heads

Dry herbs: cilantro, suneli hops, parsley - a handful

Cloves, cumin - about a teaspoon

Cooking method

Wash all vegetables and plums. Remove the skins from the tomatoes, you can leave the seeds. Remove the stems and seeds from the peppers, remove the seeds from the cherry plums. Peel the garlic, divide into cloves.

Pass tomatoes, cherry plum, garlic, herbs and pepper through a meat grinder. Transfer to an enamel or glass fireproof pan or bowl and put on fire. After boiling, add salt and sugar, cloves and cumin and cook for 20-30 minutes.

Place into sterilized jars. Can be stored in a cool place.

Recipe 9. Adjika from tomatoes and peppers for the winter “Eggplant”

Eggplant gives this sauce a pleasant bitterness and Georgian flavor.

Ingredients

Tomatoes – 2 kg

Sweet pepper – 1 kg

Hot pepper – 3 pods

Garlic – 6 heads

Eggplants – 1 kg

Vinegar – half a glass

Vegetable oil – 1 cup

Dry herbs (hops-suneli, thyme, tarragon, cilantro, etc.) - to taste

Salt, sugar - to taste

Cooking method

Wash the vegetables thoroughly and inspect them to ensure there are no spoiled areas. Remove the skin from the tomatoes, remove the seeds and stem from the peppers, and cut off the stem and the hard part right underneath it from the eggplant. Peel the garlic.

Pass vegetables and garlic through a meat grinder. Add vegetable oil and herbs and put on fire. Boil the mixture for about half an hour or 40 minutes, then add salt, sugar and vinegar and simmer for another 10 minutes. The seasoning should be placed in jars while still hot.

Can be stored in a cool place.

Recipe 10. Adjika from tomatoes and peppers for the winter “Team”

Sometimes you can find such a multi-component composition that the concept of adjika begins to blur somewhat. But the taste is more multifaceted, and the nutritional value is higher.

Ingredients

Tomatoes – 3 kg

Sweet pepper – 0.5 kg

Hot pepper – 3 pods

Zucchini – 2 kg

Garlic – 5 heads

Carrots – 0.5 kg

Parsley root - one piece

Celery root – 0.2 kg

Spicy herbs, fresh or dried, any - to taste

Salt – 4 tablespoons

Vegetable oil - glass

Sugar – half a glass

Cooking method

Wash all the vegetables, peel the zucchini, garlic and roots, and peel the tomatoes. If you take fresh herbs, you should immerse them in cold water for a few minutes, and only then wash them under running water. Then you will most likely be able to wash away all the dirt.

Cut all the vegetables and then pass through a meat grinder twice. It is also better to chop fresh herbs along with all the vegetables.

Place the mixture in a saucepan, add vegetable oil and simmer for about an hour over low heat. At the end of cooking, add salt. Transfer the hot seasoning into sterilized hot jars. You can store this preparation not in the refrigerator, but in some cool, dry place.

Adjika from tomatoes and peppers for the winter - tricks and tips

Selection of vegetables

During a crisis, not everyone can afford to buy excellent vegetables - the price for them can be too steep. But you still need to choose the highest quality vegetables available for adjika from tomatoes and peppers for the winter. If the choice is between more beautiful, but small and slightly wrinkled, but fleshy, then you need to choose the latter. Thin-walled tomatoes will not make a good sauce.

Of course, as with any workpiece, it is necessary to cut off any wrinkled or damaged areas. Otherwise, under the influence of putrefactive bacteria nesting on one tomato, the entire batch of canned food will be spoiled, and perhaps completely unusable. It's not worth the risk.

As for hot peppers, depending on the recipe, both green, in the technical maturity phase, and red, biologically mature peppers can be used. If the recipe doesn't say anything, you need red hot pepper.

If the recipe specifies bell peppers, or plums, or apples, choose beautiful fruits with dense, thick flesh that are not damaged, not bruised, not rotten. Inspect root vegetables especially carefully: carrots, horseradish, parsley, onions, garlic, celery. They must not be damaged.

Utensils and utensils

Like any dish made from vegetables containing acid, it is advisable to cook adjika from tomatoes and peppers for the winter in glass or enamel containers.

If the dish requires heating, it is better to stir it with a wooden spatula.

Adjika is a very hot seasoning. To avoid prolonged contact of hot peppers with your hands, wear rubber gloves. Try not to touch your face during the cooking process, take care of your delicate skin.

Jars for adjika from tomatoes and peppers for the winter needs to be sterilized.

There are several methods for this.

1. In a saucepan (the most common one. Place a napkin on the bottom of the saucepan. Place the jars and lids so that they do not touch each other. Boil the jars and lids for 5 minutes.

2. Place the jars, necks down, on the oven rack so that they are not touching. Set the temperature to 50 degrees, hold for 5 minutes, then 150 for 10 minutes. Turn off the oven and let the jars cool slightly, opening the door slightly.

3. Place the jars in the microwave, pouring one finger's worth of water into them. Sterilize at 750 W for 3-4 minutes.

Whatever sterilization method you choose, do not forget to wash the jars of soda first.

You can’t put anything into newly sterilized jars; you need to let them cool to an acceptable temperature, and then pour hot adjika from tomatoes and peppers for the winter. If you prepared cold adjika (without boiling) and intend to store it in the refrigerator, cool the jars to room temperature.

Essentially, all these seasonings are similar. The main place in them is given to red hot pepper. And the remaining ingredients are added based on national traditions and taste preferences.

Adjika is a mix of hot pepper, red pepper, garlic and salt with the addition of herbs popular in the Caucasus. Most often it is cilantro (coriander), hops-suneli, utskho-suneli (fenugreek).

Real adjika has a thick paste-like consistency. Its color varies from red to green. It all depends on the color of the pepper, as well as the spices that were added during the cooking process.

Adjika from tomatoes for the winter: subtleties of preparation

In addition to tomatoes, you can add other components to adjika: carrots, onions, apples, herbs. But the main place is given to hot pepper and garlic, since adjika should be not only spicy, but also hot. Therefore, when selecting ingredients, take into account the ratio of pepper and other vegetables.
Adjika is prepared in the form of a thick puree or paste. To do this, grind all the ingredients in a blender or meat grinder. To get high-quality adjika, take only ripe vegetables. They may be slightly dented or burst, but should not show signs of spoilage or disease, otherwise this may adversely affect the storage of canned products.
Adjika can be made either very hot or less hot. Therefore, when choosing a recipe, pay attention to the amount of hot pepper and, if desired, reduce it.
Adjika can be raw or boiled. Add enough salt and garlic to the raw one. It must be stored in the refrigerator. For raw adjika, it is better to use a small container so that in an open jar the seasoning has as little contact as possible with air, which can cause it to sour.
Boiled adjika is packaged in glass jars while hot and immediately sealed. These canned foods can be stored at room temperature.

Adjika from tomatoes for the winter, boiled

Ingredients:

tomatoes – 1 kg;
bell pepper – 1.5 kg;
hot pepper – 4 pcs. (or to taste);
vegetable oil – 50 ml;
9 percent vinegar - 1 tbsp. l.;
garlic – 300 g;
sugar – 1 tbsp. l.;
salt – 1 tbsp. l.

Cooking method

Prepare sterile jars with lids.
Wash ripe tomatoes. Place them in a bowl and pour boiling water over them. After 2 minutes, cool in cold water and remove the skin. Cut in half, cut out the stems.
Wash the bell and hot peppers, cut them in half, remove the stems and seeds.
Disassemble the garlic into cloves, peel off the husks, and rinse with cold water.
Grind peppers, tomatoes and garlic through a meat grinder.
Pour the vegetable mixture into a saucepan, put on fire, and bring to a boil. Add salt, oil and vinegar. Simmer over moderate heat for 1.5 hours.
Grind the garlic in a blender or put it through a culinary press. Combine with adjika. Simmer for another 10 minutes. Take a sample and add more salt if necessary.
While hot, place adjika into jars and seal tightly with sterile lids. Turn it upside down and wrap it in a blanket. Leave the adjika until it cools completely.

Adjika from tomatoes with apples for the winter, boiled

Ingredients:

tomatoes – 1.5 kg;
bell pepper – 1.5 kg;
hot pepper – 3 pcs.;
carrots – 0.5 kg;
sour apples – 0.5 kg;
garlic – 3 heads;
vegetable oil – 100 ml;
salt – 2 tbsp. l.;
9% vinegar – 50 ml.

Cooking method

Prepare sterile jars in advance.
Start processing vegetables. Wash the tomatoes, cut them in half, remove the stems.
Wash the pepper, cut off the stem with some of the pulp. Cut each fruit in half, remove seeds and membranes.
Wash the apples, cut them into four parts, cut out the seed chambers.
Peel the garlic and rinse with cold water.
Peel the carrots, wash them, cut them into small pieces.
Grind bell peppers, tomatoes, carrots and apples through a meat grinder. Pour the vegetable mixture into a wide saucepan, place over moderate heat, bring to a boil and cook for 50-60 minutes. Stir the puree periodically to prevent it from sticking to the bottom.
Separately grind the hot pepper and garlic in a meat grinder. Add to the rest of the mixture. Immediately add salt and oil. Stir. Simmer over low heat for another 20-30 minutes. If the adjika is not as thick as you would like, extend the cooking time a little. 5 minutes before the end of stewing, pour in vinegar.
While hot, place the adjika into dry, heated jars. Seal tightly with sterile lids. Turn the jars upside down and wrap them well. Leave it like this until it cools completely.

Adjika from tomatoes for the winter with eggplants, boiled

Ingredients:

tomatoes – 1 kg;
hot red pepper – 3 pcs.;
eggplants – 0.5 kg;
bell pepper – 0.5 kg;
garlic – 2 heads;
salt – 1.5 tbsp. l.;
sugar – 1 tbsp. l.;
vinegar - 40 m;
vegetable oil – 100 ml.

Cooking method

Prepare sterile jars with lids for adjika in advance.
Wash the ripe tomatoes and cut out the stems.
Trim the stems of the eggplants. Wash the fruits and cut off the skin. Cut into wide circles. If there are seeds, cover the eggplants with salt and leave under pressure for half an hour. During this time, juice will be released. Rinse the eggplants in cold water and squeeze. The seeds will come out along with the juice.
Peel the garlic and rinse with cold water.
Wash bell peppers and hot peppers, trim off the stems, cut each fruit in half and remove the seeds.
Grind the vegetables in a meat grinder. Pour the puree into a wide saucepan. Bring to a boil over moderate heat, add salt, sugar and butter. Cook at low boil for 50-60 minutes. To prevent the mass from burning, it must be stirred periodically. 5 minutes before cooking, add vinegar.
Pack the finished adjika into dry jars and seal tightly with lids.
Turn them upside down and wrap them in a blanket. Wait until it cools down completely.

Adjika from tomatoes for the winter, spicy, without cooking

Ingredients:

tomatoes – 1 kg;
hot red pepper – 0.4 kg;
garlic – 0.5 kg;
basil, cilantro, parsley - a small bunch each;
khmeli-suneli – 2 tsp;
salt – 1.5 tbsp. l.;
9% vinegar – 50 ml.

Cooking method

Since all vegetables are not pre-cooked, they need to be selected more carefully. Only ripe tomatoes without signs of spoilage are suitable. Wash them, cut them in half, cut out the stems.
Wash the hot pepper, cut it in half, cut out the stalks, and remove the seeds. Before processing peppers, be sure to wear disposable rubber gloves, otherwise the hot juice will penetrate the skin and you will feel its pungency for a long time.
Separate the garlic into cloves, peel the husks, and wash in cold water.
Sort the basil, cilantro and parsley, remove wilted and rotten stems, wash thoroughly in several waters. Place on a towel to dry the greens slightly.
Grind vegetables and herbs in a meat grinder. Add suneli hops, salt, and vinegar to them. Mix thoroughly.
Place in clean dry small jars. Seal tightly with tin screw caps. Put it in the refrigerator or put it in a cold cellar.

Adjika from tomatoes with bell peppers for the winter, without cooking

Ingredients:

tomatoes – 1 kg;
bell pepper – 0.5 kg;
chili pepper – 3 pcs.;
garlic – 0.2 kg;
salt – 1 tbsp. l.

Cooking method

Prepare small jars, wash thoroughly, dry by turning them over on a towel.
Wash ripe fleshy tomatoes and remove the stems. Pour boiling water over the tomatoes and leave for 2-3 minutes. Then rinse with cold water and remove the skin.
Wash the pepper, cut in half, remove the seeds. But if you want to get very spicy adjika, you can leave the seeds.
Peel the garlic and wash in cold water.
Grind all vegetables in a meat grinder. Add salt. Mix well.
Place the adjika into jars and close with screw caps. Put it in the refrigerator.

Adjika from tomatoes with ground paprika for the winter, without cooking

Ingredients:

tomatoes – 1 kg;
ground paprika – 3 tsp;
red hot pepper – 3 pods;
garlic – 0.2 kg;
cilantro – 1 bunch;
suneli hops, coriander, turmeric, cumin - 1 tsp each;
vegetable oil – 50 ml (optional);
salt – 2 tbsp. l.

Cooking method

Wash the tomatoes, cut them in half, cut out the stems.
Wash the pepper, trim the stalks, remove the seeds.
Peel the garlic and rinse in water.
Pour boiled water over the spicy spices to make a paste and leave to swell.
Sort the cilantro, remove any yellowed or rotten branches, and wash in plenty of cold water. Place on a towel and dry.
Grind vegetables and herbs in a meat grinder. Add salt, oil (optional) and spices. Mix well.
Place in clean, dry small jars and close tightly with screw caps. Put it in the refrigerator.

Note to the hostess

Store adjika in a dark, cool place - in the refrigerator or cellar. Adjika, hermetically sealed with tin lids, can be stored in a dark place at room temperature, for example in a closet.