Adjika classic recipe for preparing for the winter. Raw snack without tomatoes - natural fresh taste even in winter! Recipe for delicious eggplant adjika for the winter

Homemade adjika for the winter - delicious vegetable snack. It can be added as a side dish or eaten simply with bread. Every housewife tries to prepare homemade adjika.

There are many adjika recipes for the winter. We have collected for you the most delicious recipes for homemade adjika for the winter. Choose and cook for your family and friends.

Real adjika is only pepper, without tomatoes. To prepare it, you need rubber gloves - the mixture burns your hands. Not everyone can eat it. However, this is a classic recipe, so we start with it.

To prepare real “male” adjika you will need:

1 kg red hot pepper (chili);
0.5 kg garlic;
3/4 cup salt, grind No. 0;
0.5 cups of mixture: coriander, suneli hops, dill seeds;
latex gloves.

How to cook classic adjika without tomatoes:

Let's make some minor adjustments to the recipe, which will make the adjika less hot and suitable for consumption.

Namely, we will replace most of the hot pepper with sweet pepper – paprika. Let's say 800 g of paprika and 200 g of hot pepper.

We cut off the stalks of the pods, shake out the seeds and grind them in a blender (if you use a meat grinder, skip three times). We do the same with garlic, it is also advisable to chop the coriander and dill seeds - and mix everything thoroughly.

At the end we add salt - ideally we should get a homogeneous paste-like mass. You can add chopped fresh herbs - cilantro and dill, but in this case the color of adjika will not be so bright and attractive.

Homemade adjika with tomatoes for the winter

The most possible various options.

Adjika with tomatoes without cooking

Products:

3 kg of tomatoes;
1 kg of sweet pepper;
0.5 kg garlic;
150 g hot pepper;
0.5 cups salt;
3 tbsp. l. Sahara.

Preparation:

Grind all ingredients in a meat grinder, mix, add salt, sugar, and leave overnight. In the morning, drain the excess liquid and put the adjika into jars and store in the refrigerator.

Adjika from tomatoes and garlic

Ingredients:

3 kg of tomatoes;
2 kg of sweet pepper;
300 g garlic;
150 g hot pepper;
0.5 cups sugar;
0.5 cups 9% vinegar;
1 glass of sunflower oil;
0.5 cups salt;
400 g of fresh herbs - cilantro, dill, celery;
to taste – coriander, suneli hops, walnuts.

Recipe for winter adjika made from tomatoes and garlic:

Grind the tomatoes and peppers through a meat grinder. Stir, add oil and cook over low heat for an hour with constant stirring.

Cool, add vinegar, sugar, salt, crushed garlic. Grind the greens in a blender. Mix everything thoroughly, let it brew - delicious adjika with garlic is ready for the winter.

Shades of taste of such adjika are achieved by varying dosages of additives - spices and seasonings. It is also permissible to vary the proportions of the main components. IN latest recipe apples, carrots, horseradish, and eggplants are often used.

Adjika with carrots and apples

Products:

2.5 kg tomato;
500 g carrots;
500 g sour apples;
500 g bell pepper;
250 g vegetable oil.
100 g garlic;
1-2 pods of hot pepper;
250 ml. vinegar 9%;
2 tbsp. salt;
100 g granulated sugar.

Preparation:

Wash, peel and grind all vegetables in a meat grinder. Drain into a wide bowl and add vegetable oil. Boil the resulting mass for low heat 2 hours.

Add chopped garlic, 1-2 pods (depending on the size and your taste) of hot pepper, peeled from grains. Pour in vinegar.

Salt and add sugar. Mix everything thoroughly, bring to a boil and place while hot in jars. Roll up.

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

Ingredients:

paprika - 1 kg.
tomatoes - 2.5 kg,
garlic - 250 g,
hot pepper - 250 g,
horseradish - 250 g,
salt - 0.5 cups,
sugar - 1 glass,
vinegar - 1 glass.

How to cook:

Grind everything through a meat grinder (do it in a large bowl), add salt, sugar, vinegar and stir. Watch out for the spice! Who likes it how?

Exit finished product- about three liter jars, excess liquid can be drained.

Spicy adjika for the winter

Ingredients:

ripe red tomatoes 2.5 kg;
sweet and sour apples 500 g;
sweet bell pepper 500 g;
carrots 500 g;
dill greens 50 g (optional);
parsley 50 g (optional);
peeled garlic 120 g;
red hot pepper 75 g;
vegetable oil 250 g;
vinegar 9% 2 tbsp;
black pepper;
salt.

The yield of the finished product is 2.5 liters

Spicy adjika for the winter - step by step recipe with photo:

Adjika in Kiev style

Products:

5 kg ripe tomato ov;
1 kg bell pepper;
1 kg apples (the more sour the better);
1 kg carrots;
2 tbsp. spoons of salt;
200 g sugar;
400 g vegetable oil;
2 tbsp. spoons of red hot pepper (you can put 1 tbsp. black plus 1 tbsp. red).

Preparation:

Pass all vegetables through a meat grinder (it is better to first peel the tomatoes or pass them through a juicer). To make tomatoes peel easily, pour boiling water over them for 3-5 minutes.

Season with butter, sugar, salt, spices. Then simmer for 2-3 hours until desired consistency. Pour the finished adjika hot into sterilized jars. Roll up the jars and seal them. Ready!

Adjika recipe without tomatoes

Ingredients:

sweet bell pepper 2 kg;
garlic 200 g;
red hot pepper 150 g;
salt 2 tbsp;
sugar 8 tbsp;
vinegar 6% 300 ml.

Preparation:

Peel all vegetables and grind through a meat grinder.

In the received vegetable mass add salt, sugar, vinegar, put into jars and roll up.

Georgian adjika for the winter

Georgian adjika with walnuts and hot pepper

Ingredients:

1 kg dry hot red pepper;
50-70 g coriander seeds;
100 g khmeli-suneli;
a little cinnamon (ground);
200 g walnuts;
300-400 g of cool salt (coarse);
approximately 300 g garlic.

Preparation:

Soak hot red pepper for 1 hour. Add coriander, suneli hops, cinnamon, nuts, garlic and salt. Pass 3-4 times through a meat grinder with a fine grid.

Store anywhere, at any temperature, but preferably in a sealed container, otherwise it will dry out.

Adjika mixed with salt is good for coating chicken or meat before frying in the oven.

Georgian adjika made from hot pepper

Recipe Ingredients:

2 parts khmeli-suneli;
2 parts red pepper;
1 part garlic;
1 part coriander (ground cilantro seeds);
1 part dill.

How to cook Georgian adjika:

Pass pepper and garlic through a meat grinder. Add spices to them. You can also add finely crushed nuts. Sprinkle the mixture with coarse salt and pour in vinegar ABV 3-4% to make it moist thick paste.

Well suited for long-term storage in a tightly sealed glass or ceramic container.

Be sure to wear rubber gloves when preparing adjika.

Recipe for Armenian adjika without cooking

Products:

5 kg of whole tomatoes;
1 kg garlic;
500 g bitter capsicum;
salt to taste.

How to cook:

Pass everything through a meat grinder. Add salt. Leave in an enamel bowl for 10-15 days for the adjika to ferment, remembering to stir it daily.

You need to salt the tomato juice before adding the garlic and pepper, otherwise the taste of salt will not be felt later.

A simple recipe for homemade tomato ketchup for the winter

Products:

1 kg tomato;
300 grams of onions;
1 teaspoon ground pepper;
5 carnations;
3 teaspoons salt;
half a glass of sugar.

Preparation:

Wash the tomatoes and onions, peel and chop. Place in a separate pan. To put on slow fire and bring to a boil, stirring occasionally.

Add salt, sugar, spices. Mix. Cook until the onion is ready - you will get excellent homemade ketchup!

Recipe for tomato paste for the winter at home

Any housewife would like to always have tomato paste on hand. It is not difficult to prepare it at home. Only ripe tomatoes are suitable for this. Even a small amount of unripe fruit will deteriorate the quality of the paste.

The washed tomatoes are placed in a saucepan and cooked until they are softened, then passed through a meat grinder with a fine grid.

The resulting mass is boiled in enamel basin until its volume decreases by 2.5-3 times. There is no need to pour the whole mass into the basin at once - when it boils, it will overflow.

It is better to add gradually, in small portions as the water evaporates. Cook over high heat, stirring continuously.

The finished puree is placed hot into jars and rolled up. The jars and lids are pre-soaked in hot water for 10 minutes. Rolled up jars are sterilized in boiling water for 10-20 minutes and only after that they are stored in cool place.

To preserve the puree without hermetically sealing it should be salted before the end of cooking (at the rate of 100 g of salt per liter jar). To tomato paste V open jar not moldy, it is sprinkled with salt on top and covered with a thin layer of vegetable oil. You can also sprinkle with dry crushed horseradish leaves.

Adjika is a very popular dish from Abkhazia. In fact, classic Abkhaz adjika is prepared from fresh herbs, garlic, salt and fresh vegetables. The Abkhazians ground all the ingredients between two flat stones to obtain a paste-like mass. Nowadays, everything is simpler - in the kitchen there are such good electric assistants as a blender or a meat grinder. And so many recipes for adjika have appeared that they cook it with tomatoes, peppers, carrots and even zucchini and eggplant. The taste of adjika only benefited from the new ingredients. You can see this for yourself and get to know very delicious recipes. And adjika for the winter is simply an obligatory element of autumn preparations.

Homemade adjika - recipe for the most delicious homemade adjika

I used to think that adjika should be very spicy. But after trying many recipes, I realized that we can adjust the severity ourselves.

I have been making this recipe for many years now and it always turns out delicious. It is rare that stocks of this adjika survive until the New Year. I recommend.

We will need:

tomatoes - 2.5 kg
carrots - 1 kg
bell pepper – 1 kg
apples - 1 kg
sugar - 1 glass
salt - 1/4 cup
vegetable oil - 1 cup
vinegar 9% - 1 glass
garlic - 300 gr.
chili pepper to taste

This adjika is easy to prepare.

Wash and clean all the vegetables. Naturally, we remove the cores from apples, and the partitions and seeds from peppers. After this, chop the vegetables one by one. Here you can use a meat grinder or blender. The blender makes it quite fine, so I prefer an electric grinder.

2. Place the chopped vegetables in a large saucepan, bring to a boil and simmer for about 1 hour.

3. Pour sugar, salt, vegetable oil and vinegar into the vegetable mixture.

Just recently I received a comment about large quantity vinegar in this recipe, and I want to say that this is a matter of taste. For such a large volume of vegetables (5.5 kg) it’s just right for my family’s tastes. But if in doubt, use less vinegar.

4. Finely chop the garlic (you can also pass it through a meat grinder), and also add it to the almost ready adjika.

5. For spiciness, add hot pepper if desired and to taste. We like it spicy, since it's adjika.

6. Cook for another 5 minutes and place in sterilized jars.

Raw adjika for the winter from tomatoes and garlic without cooking

The most vitamin-rich and healthy adjika is obtained if the vegetables are not subjected to heat treatment. like this raw adjika need to be stored, of course, in the refrigerator and placed in sterilized jars.

For raw adjika it is better to use less tomatoes juicy tomatoes, I usually use my fingers.

We will need:

tomatoes - 1.5 kg
garlic - 100 gr.
chili pepper - 1 pc.
sugar - 2 tsp.
salt - 1 tsp.

We wash the tomatoes, peel the garlic and chili peppers and put everything together through a meat grinder.

If you want a spicier dish, use hot peppers along with seeds. And if you like delicate taste, then the seeds from the pepper need to be removed

2. Add salt and sugar, stir everything and place in pre-sterilized jars.

It really couldn't be simpler, could it?

Adjika for the winter - the best recipe without cooking

Another wonderful recipe raw adjika for those who prepare this vitamin snack without cooking vegetables. Adjika according to this recipe turns out to be spicy and tasty.

We will need:

tomatoes - 1 kg
bell pepper – 2 kg
garlic - 200 gr.
red hot pepper - 250 gr.
vinegar 9% - 200 gr.
sugar - 5 tbsp. l.
salt - 5 tbsp. l.

1. Wash, peel and chop all vegetables using a blender.

2. Chop the garlic.

3. Pass tomatoes, sweet and bitter peppers through a blender.

Sometimes it happens that hot peppers are difficult to grind in a blender and get stuck - add a few tomatoes to it and the process will go easier

4. Finally, add sugar, salt and vinegar.

5. Mix everything thoroughly and place in sterilized jars.

You can store such adjika in any other container, but then it will be stored much less. I don’t risk storing adjika with tomatoes and bell peppers for more than a month without sterilization - it may ferment.

Recipe for spicy adjika for the winter - you'll lick your fingers

Adjika, of course, turns out to be spicy, because here we will add hot pepper, horseradish, and vinegar. But my family loves spicy food, so we also prepare sizzling adjika. In the end, you can always determine the amount of hot pepper, horseradish and vinegar yourself to get the spiciness and acidity that is comfortable for your stomach.

We will need:

tomatoes - 2 kg
bell pepper - 10 pcs.
garlic - 200 gr.
red hot pepper - 3-4 pcs.
horseradish - 200 gr. (I buy pickled in a jar)
vinegar 9% - 70 gr.
sugar - 100 gr.
salt - 3 tbsp. l.
fresh herbs dill and parsley

Peel tomatoes, sweet and bitter peppers, cut into pieces and grind using a meat grinder or blender.

2. Add salt, sugar, horseradish and vinegar, stir everything well.

3. Add finely chopped fresh herbs to this mixture to taste. It is advisable to cut the greens into smaller pieces. Stir everything well so that the vegetables become friends.

4. Place in sterilized jars.

Adjika with apples for the winter - the best recipe

Adjika with apples was a good find for me out of all the recipes. Apples add adjika sweetish taste and at the same time soften the pungency of vinegar and pepper. In addition, there is a use for apples if there is a fruitful year.

We will need:

tomatoes - 1 kg
bell pepper – 1/2 kg
apples - 200 gr. (preferably sour)
onion- 200 gr.
garlic - 100 gr.
hot pepper - 2 pcs.
vegetable oil - 150 ml
vinegar 9% - 2 tbsp. l.
sugar - 1 tbsp. l.
salt - 1.5 tbsp. l.

Tomatoes, bell peppers, hot peppers, onions and apples are passed through a meat grinder.

2. Place all the vegetables in a deep saucepan and pour in vegetable oil. Bring to a boil and simmer over low heat for 1 hour.

3. Peel the garlic and also chop it using a meat grinder or blender. Add garlic to the vegetable mass.

4. Salt the adjika, add sugar. There is very little vinegar in this recipe, if you like it spicier, add 1 more spoon.

5. After this, cover with a lid and boil for another 1 hour. During this time, the excess liquid evaporates and the adjika thickens a little.

6. Can be poured into sterilized jars.

Adjika from zucchini “finger-licking” - a recipe for the winter

Classic adjika is made from tomatoes and sweet peppers. And this is a recipe for an unusual adjika, since it is based on zucchini. And now is the zucchini harvest season, so the recipe will be very useful.

Recipe for delicious eggplant adjika for the winter

You won’t surprise us with adjika made from zucchini. Let's try to cook some more with eggplants. Great snack it turns out.

We will need:

tomatoes - 1 kg
bell pepper – 1/2 kg
eggplants – 1 kg
garlic - 100 gr.
hot pepper - 5 pcs. (you can reduce the quantity)
vegetable oil - 100 ml
vinegar 9% - 50 gr.
salt - 1 tbsp. l.

As in all adjika recipes, we chop the vegetables using a meat grinder or blender. Place everything in a deep saucepan and mix well. If you don't want to get much spicy adjika, reduce the amount of hot pepper and remove the seeds.

2. Pour in vegetable oil and add salt, stir and put on fire.

3. Cook adjika for quite a long time - 1 hour. Cook over low heat, stirring occasionally.

4. Place in sterilized jars and screw.

That's all the adjika recipes for today. Of course, there are many more of them. We will definitely continue this interesting topic in the future. Now have a nice time in the kitchen and may you be pleased with the result of your work.

good and delicious preparations to you!

As is known, real adjika came to us from Georgia itself, representing a thick and rather sharp 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 apple, horseradish and so on. Personally, I love to cook this workpiece according to my grandmother's recipe, just like because it is my favorite. It definitely contains fresh meaty tomatoes and sweet peppers, making raw adjika very aromatic and tasty. It should be stored in the refrigerator, in small jars. Of course, it is common among us boiled adjika, which, unlike raw, 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 is about canning, then you will definitely like it!

Adjika cooked without cooking is quite hot and paste-like. This is a red-orange seasoning with salt, different 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 specified ingredients I got these, 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!!!

Any housewife should know how to cook spicy adjika, because it is very delicious snack, which can become a favorite for the whole family. It can be made spicy or not very spicy, boiled or in fresh, as well as from tomatoes and some other ingredients.

So, let's look at several options for how to prepare adjika at home. All recipes presented below are variations winter preparations, but you can also use them to prepare a sauce for immediate consumption.

Adjika from zucchini

Let us, perhaps, immediately consider a very original and non-standard recipe for preparing adjika for the winter, in which zucchini predominates among the ingredients.

To prepare the sauce, you need to mince three kilograms of zucchini, half a kilogram of carrots, the same amount of sweet pepper, 1.5 kilograms of ripe tomatoes, almost three tablespoons of dried red hot pepper. Pour a couple of tablespoons of salt into the total mass, pour in a glass of purified sunflower oil, and half a glass of sugar. All ingredients must be mixed well and simmered for 30-40 minutes.

After this, five medium-sized heads of garlic are added to the vegetables, the cloves of which also need to be chopped, for which you can use a crusher or a meat grinder and cook for another five minutes. Next you need to pour in 100 ml table vinegar and after two minutes of cooking, adjika can be rolled into sterilized jars.

As housewives who know how to cook adjika according to this recipe advise, it acquires juicy taste a couple of weeks after preparation.

Adjika with apples

Adjika prepared according to this recipe is ideal for different dishes, especially those made from meat.

To prepare it, you need to peel a couple of kilograms of tomatoes and 0.5 kg of apples (preferably with sourness), these ingredients need to be passed through a meat grinder, to them you also need to add a kilogram of bell pepper crushed in the same way and 0.5 kg of carrots, after which grind and add 200 grams of garlic. The total mass should be supplemented with a glass of vegetable oil, salt, pepper and 100 g of hot pepper, which can be used both fresh and dried. The ingredients need to be mixed well and simmered for 2.5 hours, remembering to stir occasionally. As soon as the adjika is ready, it needs to be put into jars or rolled up.

From the above list of ingredients, a total of three liters of the finished product is obtained.

Green adjika

For some reason, everyone is used to seeing red adjika, but in Caucasian cuisine There is the same sauce, only green. If you don’t know how to cook adjika for the winter without cooking, make it according to this recipe - it will be both unusual and very tasty. Moreover, the technology is very simple.

To prepare such a preparation, you need to take 4 hot thin peppers, completely clean them of stalks and seeds, and then put them in a blender. Next, you need to send 4 large bunches of fresh cilantro and about 10 peeled garlic cloves there. All these ingredients must be thoroughly crushed in a bowl and then add a tablespoon of salt.

This extraordinary adjika can stand in the refrigerator for a long period, and at the final stage it can also be rolled into jars. As for serving, it will go perfectly with stewed or baked meat, vegetables, fish and side dishes.

Traditional Abkhaz adjika

The culinary history of this sauce originates in Abkhazia. It is not surprising that in this country they know exactly how to prepare adjika correctly. According to the presented recipe you can make excellent preparation for the winter, and also consume it almost immediately after preparation (in this case, the taste will not be rich).

To prepare this Abkhaz adjika you need to remove the stalks from 0.5 kilograms of chili peppers without cutting the fruits themselves. Then they need to be thoroughly washed and dried. While the water is draining from the pepper, you need to peel 300-400 grams of garlic and grind it in a meat grinder 2-3 times. After this, the same must be done with pepper, parsley, basil, coriander and dill, of which you need to take 50-70 grams. After this, the entire mass can be crushed in a blender, or you don’t have to do this - it all depends on the individual preferences of the housewife. In Abkhazia, it is prepared in such a way that there are pieces and you can feel the pepper seeds - this is the main feature of this adjika.

In this form, the adjika should be tightly covered and left in a large bowl for 3-4 days until some of the liquid has evaporated. Experienced chefs note that for this purpose you can choose cookware from any material except aluminum.

After the specified period, adjika should be placed in small jars and, without sterilizing, closed. plastic lids. In this form it can even be stored in the refrigerator.

Adjika with tomatoes and peppers

How to prepare adjika in such a way that just its aroma makes everyone’s mouth water? The answer is simple: you need to make it according to this recipe!

For cooking flavorful and unrealistic delicious adjika You need to peel 20 large bell peppers from seeds and stalks and grind them together with six large ripe tomatoes in a meat grinder. After this, the vegetables should be cooked for 20 minutes.

In the meantime, you can start preparing the remaining ingredients. Take a glass of peeled garlic and three of the hottest peppers. These products must be thoroughly chopped and added to the boiling tomatoes. In this composition, vegetables must continue to be cooked for 10 minutes. After this time in common pan you need to pour a glass of sugar, a spoonful of salt, pour in one glass each of purified sunflower oil and table vinegar, then boil for another 10 minutes, add a pre-chopped bunch of parsley, keep on the fire for another 5 minutes, stir well and pour into sterilized jars, roll up.

Adjika from plum

Another option for how to prepare adjika for the winter, the recipe originates in the Caucasus. At the exit, the hostess will receive a gentle and flavorful sauce, with which he can surprise not only his household, but also his guests.

To prepare adjika from plums, you need to peel a kilogram of the main fruit from the seeds, and, after washing them thoroughly, put them in hot water for 5 minutes - let them cook a little in the pan. After the specified time has passed, they need to be removed from the water and thoroughly ground using a meat grinder. Separately, you need to remove the seeds and grind in a meat grinder five bell peppers, three hot peppers, and a couple of medium-sized heads of garlic. These vegetables must be added to the plums.

After all the ingredients have been collected, they must be salted (1 tbsp), sprinkled with sugar (2 tbsp) and added a packet of khmeli-suneli spices (15 g). After thoroughly mixing the pan with the contents, put it on the fire and cook for 20 minutes, stirring occasionally. Then ready sauce pour into sterilized jars and seal with metal lids.

Dry adjika

Any housewife who loves to surprise her household with unusual, original and aromatic dishes, must know how to cook as this seasoning can do original taste almost any dish: it can be added to baked meat, soup, side dish, and also diluted with liquid and created a unique sauce. There can be a lot of options for its preparation, but the one given here is the most optimal, since it is universal.

So, how to cook dry adjika? To do this, you need to prepare in advance - dry the hot red pepper, which can take about a couple of weeks. After it becomes dry, grind 600 grams of peppercorns on a wire rack, in a coffee grinder or in any other way, add 4 tbsp. l. dry coriander, a couple of tablespoons of dill seeds, the same amount of suneli hops and, finally, a little salt. After all the ingredients are combined, mix them well and can be used!

It is very easy to prepare such a mixture, but in order for it to be truly irreplaceable, you need to strictly observe the proportions of each seasoning. If you wish, you can experiment with them yourself.

Adjika from beets

No less original version How to prepare adjika for the winter - make it from beets. To do this, you need to remove excess and thoroughly wash a couple of kilograms of red beets, the same amount of ripe tomatoes, half as much bell pepper, 300 grams of garlic and hot chili pepper. All vegetables must be thoroughly dried on a towel and passed through a meat grinder; it will be better if you do this a couple of times. Next, they need to be placed in one common pan, brought to a boil and, immediately reducing the heat, cook for an hour, stirring occasionally. As soon as the allotted time has passed, you need to add half a glass of sunflower oil (refined), 2 tbsp. l. soy sauce and 3 tbsp. l. granulated sugar and salt to taste. That's it collected ingredients Mix well and continue cooking for 20 minutes. Then the entire contents of the pan should be placed in sterilized jars and rolled up under metal lids.

Adjika from tomato

This option on how to prepare adjika from tomatoes for the winter will be very popular with those who love pasta; it goes well with it.

In order to make such adjika, you need to peel 2.5 kilograms of tomatoes and pass them through a meat grinder. Next, you need to put them in a saucepan and cook until they boil. After the tomatoes boil, the heat must be sharply reduced and the cooking process continued for another half hour.

In the meantime, you need to mince a couple of kilograms of carrots and half as many sour apples (without cores and skins). After 30 minutes of cooking the tomatoes, you need to add these ingredients to the pan and continue heat treatment for another 30 minutes. While the vegetables are boiling, you need to grind a kilogram of bell pepper and 4 hot peppers in a meat grinder, add 300 grams of chopped garlic to them and put it all in a saucepan with the cooking vegetables and stir well.

After the total mass boils, you will need to reduce the heat again and continue cooking for half an hour. Once the allotted time has passed, add 1.5 cups of vegetable oil, salt and sugar to the adjika at your discretion. After stirring, all ingredients should be cooked for another 15 minutes, and you can roll them into jars.

How to prepare adjika from tomatoes (without heat treatment)?

Fans of such a wonderful seasoning will certainly admire the taste of tomato adjika, prepared without any heat treatment. In order for her to have the most rich taste, you need to take the ingredients in clearly defined quantities.

A kilogram of bell pepper must be cut, cleared of seeds and stalks; all seeds and membranes must also be removed from a couple of hot peppers. You also need to prepare 5 medium horseradish roots, wash them and cut them into small pieces. Separately, peel the garlic (5-6 medium heads) and cut five kilograms of ripe tomatoes. All ingredients must be thoroughly ground in a meat grinder, for which you can pass them through the unit twice or even three times. Now the adjika is ready - all you have to do is add 100 grams of salt and mix everything thoroughly. Now it can be poured into jars and completely covered with plastic lids (regular plastic bottles can be used as containers).

It is very easy to prepare this adjika at home. From the presented amount of ingredients, five liters of the finished product are obtained.

Adjika from zucchini, onions and apples

If you know how to cook adjika from tomatoes, then you can experiment with creating it from other ingredients. This seasoning turns out wonderful if you make it from apples, zucchini and onions. Adjika prepared according to this recipe can be stored until winter and in the cold you can enjoy its fresh spiciness.

To prepare, you need to grind three kilograms of seeds and peeled zucchini in a meat grinder, add to them 1.5 kg of red tomatoes, 1 kg of sour apples, the same amount of onions, 0.5 kg of carrots and the same amount of sweet bell pepper. To the total mass you need to add a glass of vegetable oil, 0.5 cups of sugar and a couple and a half tablespoons of salt (a small heap is possible). All ingredients must be mixed well and simmered for 40 minutes, stirring occasionally so that the contents do not burn.

After the allotted time has passed, add a glass of chopped garlic cloves and a tablespoon of dry hot ground pepper to the pan. The mixture needs to be boiled for another five minutes, then add half a glass of table vinegar, mix thoroughly and place in sterilized small jars, rolling under metal lids using a special machine.

Adjika with walnuts

Another unusual one, but very original recipe homemade adjika - with walnuts. Experienced housewives they assure that using this technology it is prepared very quickly and immediately after cooking it has bright taste qualities. Also, due to the fact that during the preparation process the dressing is not subjected to heat treatment, it contains great amount useful substances and vitamins.

So, in order to prepare nut adjika, you need to take 250 grams of shelled kernels, three medium tomatoes, one large bell pepper, three hot peppers, big bun favorite greens, cloves from three heads of garlic and grind it all in a meat grinder (you can do it twice) or a blender. After this procedure, you need to send three tablespoons here rice vinegar And olive oil, as well as one teaspoon of salt and mix everything thoroughly again until smooth.

After such simple manipulations nut adjika will be ready. It is ideal for meat and fish dishes, all guests will certainly admire its taste. IN this recipe the amount of ingredients is calculated in such a way that the output is spicy sauce, so that if desired, the volume of each of them can be calibrated based on your individual preferences regarding the pungency and spiciness of your favorite product.

Prepare delicious adjika at home to pamper your family with fresh, aromatic seasoning from ripe vegetables filled with summer sun.

- this is a national seasoning Abkhazian cuisine. This is very ancient and famous, one of best dishes which was presented to us culinary traditions Caucasus. According to the classic recipe, adjika was prepared from dried hot pepper, ground with salt, garlic and coriander seeds. And for Georgian cuisine The use of cilantro is typical.

Nowadays classic composition adjiki has undergone many changes. What is not added to it: tomatoes, eggplants, carrots, zucchini, apples, walnuts. In some adjika recipes you can find pumpkin, beets, mushrooms, plums, gooseberries, berries chokeberry. Each housewife adds something of her own. One thing that remains constant about adjika is its pungent taste.

Homemade adjika is tasty addition to poultry, meat, fish and vegetables. Spicy, aromatic, this seasoning can add a spicy kick to every dish. Many housewives make preparations from adjika for the winter. Some recipes require cooking and sterilization, while in others the finished seasoning is not subjected to heat treatment.

If you have never prepared adjika at home, master the recipes for this amazing seasoning with us. Their extraordinary variety will allow you to find something special for your culinary diary. A useful tips How to prepare delicious adjika for the winter will help you immerse yourself in an exciting culinary journey, the result of which will be treasured jars with a wonderful seasoning.

10 adjika recipes for the winter

Recipe 1. Abkhazian adjika classic

Ingredients for 3 half-liter jars: 2 kg of hot pepper, 1.5 cups of finely ground salt, a glass of seasonings (coriander, suneli hops and dried dill), 1 kg of garlic and fresh herbs if desired (parsley, cilantro, dill).

To protect your hands from the “explosive” mixture of pepper and garlic, be sure to wear rubber gloves. It is advisable to dry the bitter pepper for several days, but you can do without it.
Peel the garlic. Cut off the tails of the peppers and remove the seeds. Pass all prepared ingredients, including spices, through a meat grinder several times, mix thoroughly, add salt and mix again.
Abkhazian adjika is scorchingly hot, so it can only be consumed by people with impeccable health. To soften the taste, you can replace some of the hot pepper with paprika or sweet bell pepper, for example, take 1.5 kg of paprika and 0.5 kg of hot pepper.

Recipe 2. Spicy adjika - a simple and quick recipe

Ingredients for 2 half-liter jars: 0.5 kg sweet bell pepper, 0.5 kg carrots, 0.5 kg garlic, 0.5 kg ripe apples, 2.5 kg red ripe tomatoes, 0.7 cups 6% or 9% vinegar, 250 g sunflower oil, 4-5 pods of hot pepper, 2 tablespoons salt, 200 sugar.

Rinse apples, tomatoes, carrots and bell peppers well, mince them, mix thoroughly and cook in a large saucepan for 2 hours.
Grind the hot pepper in a meat grinder and add to the boiling fruit and vegetable mixture. Send sugar there too sunflower oil. Cook adjika for another 40 minutes.
At the very end, add salt, vinegar and garlic. Mix adjika thoroughly, pour into sterilized jars and roll up.

Recipe 3. Adjika with zucchini

Ingredients for 3 half-liter jars: 3 kg of zucchini, 0.5 kg of sweet bell pepper, 0.5 kg juicy carrots, 1.5 kg ripe tomatoes, 1 cup garlic, 0.5 cup sugar, 2.5 tablespoons salt, 2.5 tablespoons hot red pepper, 1 cup vegetable oil.

Wash all vegetables. Peel the carrots, remove the bell pepper from the stalk and seeds.
Make cross-shaped cuts on the tomatoes with a knife, pour boiling water over the fruits and immediately plunge into cold water - this way the skin will be removed very easily and quickly.
Grind all vegetables, except garlic, in a meat grinder. TO vegetable puree add salt, granulated sugar, vegetable oil and cook for 40 minutes.
Cool the mixture slightly, mix with ground hot pepper and garlic passed through a press.
Boil the adjika for another 10 minutes, place in sterilized jars and roll up the lids. Adjika with zucchini turns out amazingly tasty and tender.

Recipe 4. Georgian green adjika with nuts without cooking

Ingredients for 2 half-liter jars: 900 g of celery, 300 g of parsley, 600 g of cilantro, 300 g of green bell pepper and 300 g of hot capsicum, 6 heads of garlic, 120 g of salt, 1 bunch of mint, 1 cup of walnuts, ground black pepper to taste.

Sort the greens, soak for 10-15 minutes in cold water and rinse thoroughly. To remove excess moisture, place the greens on a dry cotton towel.
Peel the garlic and wash it. Wash the hot and sweet pepper pods, cut off the stems and shake out the seeds. To protect your hands from getting burned, be sure to wear gloves.
Grind all prepared ingredients (greens, peppers, garlic, nuts) using a blender or food processor.
Add black pepper and salt to the resulting mass, mix well, place in clean jars and store in the refrigerator.

Recipe 5. Adjika with horseradish without cooking

Ingredients for 3 half-liter jars: 300 g of horseradish root, 300 g of garlic, 300 g of hot hot pepper, 2 kg of red juicy tomatoes (not damaged or crushed), 1 kg of sweet fleshy bell pepper, 1 glass of salt, 1 glass of 9 % vinegar.

Rinse all vegetables thoroughly in water. Remove the skins from the tomatoes. Seeded sweet and hot peppers, together with tomatoes, horseradish and garlic, pass through a meat grinder.
Salt the resulting mass, season with vinegar and mix well. Adjust the amount of seasonings based on your own taste. You can add less vinegar and salt.
Place the finished raw adjika in dry sterilized jars, cover with plastic lids and store in the refrigerator.

Recipe 6. Adjika from tomatoes and garlic for the winter

Ingredients for 4 half-liter jars: 3 kg of tomato, 1.5 kg of bell pepper, 7 tablespoons of sugar, 7-8 cloves of garlic, 5 tablespoons of salt, 150 ml of vinegar, half a hot capsicum - optional.

Rinse all vegetables thoroughly. Peel the tomatoes, cut into slices and grind in a meat grinder. Place in a large cauldron and place over medium heat.
Cut off the stems of bell peppers and shake out the seeds. Grind in the same way as tomatoes.
Hot peppers can be minced whole, with seeds and core - the adjika will be spicier and more aromatic. And to prepare a seasoning with a delicate taste, it is better not to add hot pepper.
Place the ground garlic in a bowl with hot pepper.
When some of the liquid has evaporated from the tomatoes, add bell peppers to them and continue to evaporate the water, being sure to stir the vegetables.
After 20 minutes, add hot peppers and garlic to the cauldron. It is better to add salt, sugar and vinegar in portions, taking a sample each time, at the very end of cooking.

Recipe 7. Adjika from green tomatoes

Ingredients for 3 half-liter jars: 1 kg of carrots, 1 kg of sweet bell pepper, 2.5 kg of green tomatoes, 1 kg of sour apples, 1 glass of sunflower oil, 200-300 g of garlic, 1 glass of sugar, 50 g of salt, 80 ml 9% vinegar.

Wash vegetables and apples, peel and finely chop. Carrots can be grated.
Add sugar, salt and sunflower oil. Simmer for an hour.
Shortly before the end of cooking, add vinegar and pressed garlic to the pan.
Distribute the finished adjika into clean jars or bottles, roll up the lids and store in a cool place.

Recipe 8. Adjika with chili pepper

Ingredients for 5-6 half-liter jars: 2-3 chili peppers (fresh or dry), 2 kg of ripe juicy tomatoes, 1 kg of bell pepper, green sweet and sour apples, onions and carrots, 100 g of garlic, a glass of sugar, half a glass of salt, 0.5 liters of odorless vegetable oil.

Grind all vegetables, except tomatoes and chili peppers, in a meat grinder. You can also use a blender, the only condition is that you should not turn the vegetables into puree.
Scroll the peeled tomatoes through a meat grinder, place the resulting puree in enamel pan, put on fire, and when the tomato mass boils, add chopped vegetables.
Next, pour in the vegetable oil, add salt, sugar and cook the vegetables for about an hour. 5 minutes before readiness, add the garlic passed through a press.
Pour hot adjika into clean jars, tighten and leave under a warm blanket for at least 12 hours.

Recipe 9. Adjika with apples and tomatoes for the winter

Ingredients for 7-8 half-liter jars: 5 kg of tomatoes, 1 kg of carrots, 1 kg of apples, 1 kg of sweet pepper, 0.5 kg of granulated sugar, 150 g of hot pepper, 0.5 l of vegetable oil, 300 g of garlic, salt and vinegar to taste.

Rinse all vegetables. Bell pepper Cut into halves, remove seeds and rinse well again. Peel the carrots. Remove the cores from the apples.
Cut all vegetables into small pieces. Hot peppers Divide into two parts (it is advisable to do this with gloves).
Grind all prepared vegetables, except garlic, in a meat grinder. Grind the garlic with salt in a mortar.
Mix the vegetable puree (do not add garlic) thoroughly in a bowl, add granulated sugar and a little salt. Stir again, pour into a thick-bottomed cauldron, put on fire, and when the tomato mass boils, add vegetable oil.
Cook the adjika for an hour, stirring occasionally with a wooden spatula.
Now you can season the future preparation with garlic, vinegar, salt and then boil for another 1 hour. Be sure to taste the adjika: add more vinegar and salt if necessary.
Pack the finished seasoning into heated, clean, dry jars and seal with lids.

Recipe 10. Adjika with beets

Ingredients for 12-13 half-liter jars: 5 kg ripe tomatoes, 4 kg of beets, 1 kg of carrots and bell peppers, 200 g of garlic, 4 pods of hot pepper, 200 ml of vegetable oil, 150 g of salt and sugar, 150 ml of 6% table vinegar.

Rinse all vegetables thoroughly, peel and mince. You can also use a food processor or blender. The main thing is not to turn your vegetables into puree.
Place the vegetable mass in a large cauldron and cook for an hour and a half, remembering to constantly stir the adjika.
Then add salt, sugar and vegetable oil. 30 minutes before the end of cooking, pour in the vinegar.
Place the hot adjika in dry sterilized jars, roll it up, and wrap it in a warm blanket for at least 10 hours.

1. If you remove the seeds from hot peppers, adjika will turn out less spicy. You can use both fresh and dried fruits. And to soften the taste, replace some of the hot pepper with paprika, carrots or sweet pepper.

2. The classic adjika recipe involves using only coarse salt, without iodine and other additives.

3. It is better to grind herbs, spices and garlic for adjika in a mortar. Pairs well with spicy seasoning dill, marjoram, Bay leaf, savory, basil, cumin, coriander, Imeretian saffron and utskho-suneli (blue fenugreek).

4. To give adjika a brighter and richer aroma, spices and seasonings need to be lightly heated in a dry frying pan without oil. It is better to choose garlic that is hot and has a purple tint.

5. Vegetables are usually minced, chopped in a food processor, or finely chopped with a knife. But if you use a blender, be careful not to puree the vegetables.

6. Tomatoes need to be ripe and fleshy. Watery varieties are not suitable for adjika - the seasoning will turn out watery, although this will not affect the taste. But overripe or damaged tomatoes can ruin the harvest.

7. To store adjika for a long time, roll up the jars with metal lids. Blanks with nylon covers Can only be stored in the refrigerator.

The spicy seasoning, the appearance of which we owe to Abkhazian shepherds, has become a favorite in many families. When a jar of homemade adjika appears on the table - bright, spicy, aromatic, you can no longer doubt that this wonderful snack will give any dish an appetizing appearance and a unique taste.

Each housewife has her own favorite recipes for preparing adjika for the winter. Experiment, add different spices, and you will find your own special, unique composition of this spicy sauce. Have delicious homemade preparations!