Adjika from tomatoes and garlic is a classic recipe for a delicious and spicy seasoning. Acute adjika for the winter
Spicy, vigorous sauce is an excellent addition to meat and vegetable dishes, which is so highly valued by our men! Our recipe for tomato and garlic adjika - fresh and for the winter - will help you enrich the taste of dishes, and we will tell you in detail how to prepare this hot sauce. This vegetable masterpiece, like no other, has been loved and popular for many decades, and only acquires more and more new versions!
What adjika is not prepared from! It can be made on the basis of sweet peppers, tomatoes, zucchini, plums, eggplant and even apples! Although, in fairness, it must be recalled that adjika is a national dish of Abkhazian cuisine and its traditional recipe does not contain a tomato, but exclusively sweet pepper, which is neutral in taste, serves as the basis. It is the neutral taste of sweet pepper that brightens the sharpness of capsicum and garlic.
The peculiarity of tomato adjika is that the acidity of tomatoes, combined with the sharpness of chili peppers and garlic, creates such a spicy sour-spicy duet that it becomes an almost universal sauce for hot dishes! Who among us would refuse such an amazing aftertaste?
Before you cook tomato adjika, you must determine which taste will be more acceptable, and which dishes you will serve it with. Who in the family loves spicy, and who prefers softer sauces.
We recommend making 2-3 options from one set of products, varying the amount of spicy and sweet ingredients. Just do not forget to label the jars with stickers like "very spicy adjika", "moderately spicy" or "soft". Then, when compiling the lunch menu, you will always know which sauce is better to put in the center of the table.
So, let's start cooking homemade tomato adjika! We have selected for you some amazingly simple recipes that can be completely adapted for canning for the winter (if desired).
The easiest recipe for fresh tomato adjika
All vegetables in this spicy tomato adjika retain their beneficial properties, so you can safely use it as a prophylactic, but very tasty remedy during viral and colds.
Ingredients
- Tomatoes - 3 kg
- Sweet pepper (preferably red) - 1.5 kg
- Hot peppers (preferably red) - 3-5 pcs.
- Garlic - 3 heads or less
- Salt - 2 tbsp. or to taste
Cooking adjika from tomatoes: thoroughly wash the vegetables (this is raw adjika!), Peel, cut into pieces and grind through the middle grate of a meat grinder. Garlic can be finely chopped with a knife (it looks more beautiful in the sauce). Add salt and stir it into the raw vegetable mixture until completely dissolved.
Ready! Now it remains only to spread the cold sauce in a sterile container, close it with sterile lids and take it to the cellar or refrigerator. Vigorous appetite to you!
How to make adjika from tomatoes for the winter
Everything is very simple! For preparations for the winter, you should only boil the mixture for at least 20 minutes! No longer needed, as hot peppers and garlic are reliable natural preservatives. Yes, and tomatoes contain a lot of acid, which prevents the development of bacteria.
We must sterilize jars and lids, but pasteurization is not required at all! We store canned sauce in the usual place for storing all preparations - dry, dark and cool.
This gorgeous recipe is great for winter seasonings. It's easy to prepare and the taste is simply amazing! This sauce is suitable for barbecue, hot meat dishes most of all!
Adjika from tomato and garlic with apples
Ingredients
- - 4 kg + -
- - 1 kg + -
- Apples (best variety No.Antonovka- 1 kg + -
- - 1 kg + -
- - 2 glasses + -
- Hot pepper— 3-4 pcs. + -
- — 3 art. l. or to taste + -
- - 1.5 cups + -
Cooking
Wash, peel, process vegetables in a meat grinder and pour into dishes for further heat treatment. Add salt and vegetable oil, mix and simmer for 30-40 minutes over low heat (until the carrots are soft).
We lay out in glass sterile jars and roll up securely with lids.
The taste of the sauce can be changed according to your preferences. If you want it spicier, then provide more capsicum and garlic. If softer, then exclude some garlic and pepper. Banks will not explode from this - do not worry!
Sweet and sour adjika for the winter "Piquant"
This homemade adjika is the height of perfection! Give it a try and it will be in your culinary treasure trove for years to come!
Ingredients
- Tomatoes - 2.5 kg
- Sweet pepper, red - 0.5 kg
- Carrots - 0.5 kg
- Onion - 300 g
- Garlic - 4 heads
- Red pepper, capsicum - 3-4 pcs.
- Granulated sugar - 1 cup
- Salt - 1.5-2 tbsp.
- Vinegar 9% - 200 ml
- Vegetable oil - 250 ml
The technology of preparation of this composition is practically no different from the classical one. We chop all the vegetables and simmer for about half an hour over low heat. Next, pour in the oil, add sugar and salt, stir and simmer for another 30 minutes. Before cooking, pour in the vinegar, mix and taste.
If the sauce satisfies your taste, then simmer with vinegar for 10 minutes and pour into containers. We store in a cool place.
Secrets of delicious tomato adjika
Whatever tomato and garlic adjika recipe you choose, it will always be spicy and piercingly delicious! Grilled meat, barbecue, meat and chicken rolls, cutlets and schnitzels, the whole endless range of meat dishes are just waiting to be served with this magnificent hot sauce!
Adjika from tomatoes and garlic is a classic recipe that will help you create a traditional Caucasian sauce. Over the long years of its existence, this spicy seasoning has been appreciated by many nationalities, thanks to which it has acquired new flavors and is prepared with pepper, apples, horseradish and other additions.
Tomato and garlic adjika is the leader in the category of natural spicy seasonings, striking not only with its bright taste, but also with its ease of preparation. You will need to chop the vegetables into a pasty mass, season it with salt and spices and put it in jars. Depending on living conditions, the pasta is boiled or stored raw in the cold.
- Homemade adjika from tomatoes and garlic will become a worthy decoration of the table, only if you have juicy meaty tomatoes and high-quality spices. Cilantro, coriander, hot peppers and suneli hops are the most popular of them.
- Since hot spices are very “volatile”, it is better to wear gloves during cooking, and a bag over the meat grinder opening.
- More often, adjika is not boiled, but abundantly seasoned with salt, laid out in jars and placed in the cold. In the absence of the necessary conditions, the mass is boiled for 5 minutes to an hour, rolled up and placed in a dark place for storage.
Adjika from tomatoes and garlic - a simple recipe
A simple tomato and garlic adjika will introduce beginner cooks to the basic cooking rules - they are affordable and do not take much time. All that is needed is to grind the main components in a meat grinder, season generously with salt, let it brew and, sealed in sterile jars, send it for storage in a cold place.
Ingredients:
- tomatoes - 1.5 kg;
- garlic - 150 g;
- salt - 50 g.
Cooking
- Chop the tomatoes along with the garlic.
- Salt generously and stir.
- Adjika simple from tomatoes and garlic is a classic recipe in which the mass is insisted for 3 hours and laid out in jars.
Boiled adjika from tomato, pepper and garlic is one of the most popular "folk" options. Balanced taste, incredible flavor, a variety of fresh seasonal vegetables and a simple cooking technique that allows you to store finished products at any temperature are the main advantages of this snack.
Ingredients:
- tomatoes - 2.5 kg;
- pepper - 900 g;
- head of garlic - 2 pcs.;
- carrots - 500 g;
- oil - 300 ml;
- onion - 400 g;
- hot pepper - 2 pcs.;
- vinegar - 50 ml;
- salt - 30 g.
Cooking
- Grind the peeled vegetables in a meat grinder.
- Season, pour in the oil and simmer for an hour.
- Add vinegar and remove.
- Adjika boiled from tomato and garlic is a classic recipe in which the finished seasoning is rolled up and sent for storage.
Hello dear friends! Today I will present you the most delicious homemade adjika recipes. It is a traditional Abkhazian sauce made from hot peppers with spices.
But our hostesses love to experiment and have come up with many recipes for making this sauce with the addition of various vegetables. Such as tomatoes, bell peppers and other products.
In my collection you will see many recipes with various additives to it. There are sharper ones, and there are not so much. Can be boiled or made raw. These options, of course, have been personally tested by me and my family, so I can recommend them with peace of mind. All ways are very tasty and worthy of your table.
Personally, I like not very spicy adjika and I make it separately for myself, because my family likes it spicier. But if you get too hot sauce, just dilute it in tomato paste or ketchup. It won't get worse, I assure you. It goes well with meat, vegetable side dishes. Even if you just spread it on bread, it will be very tasty.
Be very careful with hot peppers. If you do without gloves, then rinse your hands thoroughly afterwards. But, it is still better to work with gloves.
My favorite way to make this sauce. Firstly, it is done very quickly, since this recipe is without cooking. Secondly, it turns out incredibly tasty.
Ingredients:
- Tomatoes -2 kg
- Sweet pepper - 1 kg
- Hot pepper - 8-9 pcs
- Garlic - 0.5 kg
- Salt - 100 gr
Cooking method:
1. Rinse all vegetables and cut into small pieces. Remove seeds from sweet peppers. Rinse and chop the hot pepper too. Clean the garlic from the husk. Grind all the ingredients through a meat grinder or in a blender.
If you want a less spicy sauce, then remove the seeds from the hot pepper. If you want it spicier, then leave the seeds.
2. Then add salt and mix well. Arrange in sterile jars and wrap with lids. This sauce should be stored in the refrigerator.
The classic recipe for Abkhazian adjika
This sauce is very spicy, but very tasty. It can be added, for example, to . There are many dishes where our adjika will fit in.
Ingredients:
- Red hot pepper - 500 gr
- Garlic - 150 gr
- Salt - 50 gr
- Hops - suneli - 2 teaspoons
- Cumin (jeera) - 2 teaspoons
- Coriander - 2 teaspoons
When preparing this sauce, be sure to wear gloves to avoid burns from peppers and garlic.
Cooking method:
1. Rinse the pepper, cut in half and remove the seeds. Clean the garlic from the husk.
2. Using a meat grinder, grind the vegetables two to three times. Then puree with an immersion blender until smooth.
3. Place coriander, cumin and suneli hops in a dry frying pan. Stir and put on fire for 2-3 minutes to release the oils. Then grind in a coffee grinder.
4. Pour the resulting mixture into adjika, add salt and mix. Then cover with cling film and leave for 5-7 days for fermentation. Then transfer to sterile jars, tighten the lids and refrigerate for storage.
The most delicious bell pepper recipe
Here is a very simple and fast option, and the result is excellent. Tomato paste is used here, but you can take the tomatoes and grind them yourself to a puree state.
Ingredients:
- Sweet pepper - 4 kg
- Hot pepper - 250 gr
- Sugar - 150-200 gr
- Tomato paste - 600 gr
- Peeled garlic - 500 gr
- Parsley and dill - 100 gr
- Vinegar 9% - 150 ml
- Sunflower oil - 50 gr
- Salt - 50 gr
Cooking:
1. First you need to prepare all the ingredients. Separately, scroll sweet peppers, garlic and hot peppers with seeds through a meat grinder. Finely chop parsley and dill.
2. In a saucepan with sweet pepper, add tomato paste, salt, sugar, sunflower oil. Mix everything and put to boil for 30-35 minutes.
3. Then add hot peppers, garlic and herbs there. Stir and cook for another 10 minutes. Add vinegar at the end.
Adjika for the winter from tomato and garlic without cooking
I offer another simple recipe without cooking. As you understand, this type of preparation is done very quickly, but it turns out delicious. It turns out moderately spicy, moderately salty. Although, salt and sugar can be added to your liking.
Ingredients:
- Tomatoes - 1.5 kg
- Hot pepper - 1 pc.
- Garlic - 100 gr
- Salt - 1 heaping teaspoon
- Sugar - 2 teaspoons
Cooking method:
1. Wash all vegetables. In tomatoes, cut off the core and bad parts, if any. Clean the garlic from the husk. Cut the pepper in half and take out the seeds.
Tomatoes need to be taken very ripe, you can even substandard, mashed. Only without rotten barrels.
2. Then pass all the vegetables through a meat grinder, add salt and sugar. Mix everything thoroughly, about 5 minutes.
Video on how to make non-spicy adjika from tomato and sweet pepper
Ingredients:
- tomatoes - 5 kg
- sweet pepper - 1 kg
- garlic - 200 gr
- salt - 10-13 tsp
- sugar - 300-600 gr
- vinegar 0.5 - 1 tbsp. (if necessary)
- carrots - 1 kg
- black peppercorns - 20 pcs
- white peppercorns - 20 pcs
- allspice - 10 pcs
- coriander - 1 tbsp. spoon
- ginger - 1 tbsp. spoon
- dry mint - 2 tbsp. spoons
- fresh dill - 3 tbsp. l.
You will see the cooking method in this video. Everything is very accessible and understandable.
Try to cook in this way and you will not be disappointed, as it really turns out very tasty. Mine love to even spread it on bread and eat it just like that, without anything.
Spicy tomato and apple sauce, no vinegar
Another easy and quick recipe. It differs from the previous ones in that we add apples here. It turns out a very interesting flavor combination.
Ingredients:
- Tomatoes - 3 pcs (medium)
- Green apple - 1/2 piece
- Hot red pepper - 1 pc.
- Garlic - 5 cloves
- Vegetable oil (olive) - 50 ml
- Salt - to taste
Cooking method:
1. Rinse all vegetables. Cut the tomatoes into slices. Cut the apples into slices and cut off the core so that there are no seeds. Remove the seeds from the pepper and cut into medium pieces. Peel the garlic.
2. Then put everything in a blender - first the tomatoes, then the apples, peppers and garlic. Grind properly to a smooth paste.
3. It remains only to transfer everything to clean sterile jars and close with boiled lids. Send to refrigerator for storage.
A simple and quick recipe for winter adjika with horseradish
Insanely delicious and easy way to sauce. Remarkably kept all winter. Adjika goes very well with bread and bacon, just overeating. From this amount of products, 3 cans of 700 ml and 1 can of 500 ml are obtained.
Ingredients:
- Tomatoes - 2 kg
- Bulgarian pepper - 1 kg
- Hot pepper - 0.5 pod
- Garlic - 200 gr
- Horseradish root - 200 gr
- Salt - 2 tablespoons
- Sugar - 3 tablespoons
- Vinegar 9% - 1 tablespoon
Cooking method:
1. Rinse and dry the tomatoes. Cut out the core and cut them into slices.
2. Peel the garlic. Wash and clean the horseradish roots, removing all black dots. Then rinse them again.
3. Rinse sweet and hot peppers, remove seeds and rinse again. Then cut into slices.
4. Now pass the prepared foods through a meat grinder. Add salt and sugar to the resulting mass, then mix well.
5. Then put everything in sterile jars and put it in the refrigerator for storage. And the delicious spicy adjika is ready.
Today I have prepared recipes for wonderful and tasty adjika for every taste. Choose and try. I really like the fact that all the methods are basically fast cooking.
I also have other great winter recipes. For example, or canned. You can also see recipes or. So salt, pickle and preserve with pleasure and then in winter you will not have a shortage of homemade vegetables.
Enjoy your meal!
We will consider a rather simple and versatile sauce today - this is homemade adjika from tomatoes and peppers and garlic. You can serve this seasoning with almost any hot dish, be it poultry, meat and fish.
The components present in the seasoning add spice to homemade adjika, therefore, in case of diseases of the digestive tract, it is better to refrain from using it, unless you can try it in a minimal amount.
Homemade adjika can be cooked in two ways: raw and boiled, what kind of sauce to cook is your choice, but there are pluses in both options. Cooked adjika in a raw way retains a greater amount of useful substances, and also has a pronounced sharpness in taste, while boiled adjika is stored longer.
To make adjika more fragrant, in addition to tomato, pepper and garlic, you can add various spices to this dish, for example, cilantro, suneli hops, coriander, as well as dill and other herbs will add interesting taste qualities. In addition, it is important to pay attention to the choice of tomatoes, you should use fleshy varieties, and even overripe tomatoes can be used.
Before cooking adjika at home, you should take care of rubber gloves, such a safety measure should be observed, since hot peppers and garlic can adversely affect the skin of the hands, especially if there are microcracks.
Raw homemade adjika from pepper, tomato, garlic
Lovers of hot spices will love this recipe. It is necessary to store adjika in the refrigerator, as it will not be subjected to heat treatment. So, for its preparation, it is important to prepare the following products:
Ripe tomatoes - 3.5 kilograms;
Fresh garlic - 6 heads;
Bulgarian pepper - 1 kilogram;
Sugar - a tablespoon;
Salt - 3 tablespoons;
Fresh horseradish root - 2 pieces;
Hot chili pepper - 2 pieces;
Table vinegar 9% - 2 tablespoons.
First, prepare the fleshy red tomatoes, you need to wash and dry them, after which we cut the tomatoes into four slices, not forgetting to remove the stalk. Further, when the entire amount is cut, we put them in the refrigerator for half an hour so that all the excess juice drains, since if the adjika is too watery, it can become liquid, which will not be good.
Let's move on to preparing the rest of the ingredients. It is necessary to wear gloves and clean the hot chili pepper, remove the seeds by cutting it along with a sharp knife. Then it is scrolled through a meat grinder along with tomatoes, you can use a food processor or blender.
After that, Bulgarian pepper should be prepared, it is cut into large pieces and passed through a meat grinder or blender. The horseradish root is peeled with a special scraper or knife, after which it is rubbed on a grater, or a convenient food processor is used.
Next, peel the garlic, after which it is passed through a press, the resulting garlic mass is added to the tomatoes and peppers, in addition, sugar and salt are placed in the container. Then add the specified amount of vinegar. All components are well mixed and left for three hours at room temperature.
During this period, the dry components will dissolve well. After three hours, you can try homemade adjika, after which you need to decompose it into prepared glass jars and close the container with a washed nylon lid. Next, the container must be removed in a cool place and used as a fragrant and spicy seasoning.
Adjika homemade from pepper, garlic, tomatoes, cooked in a boiled way
The next method of preparing homemade adjika involves heat treatment, that is, the seasoning will be boiled, it is less spicy, unlike the above, but it is stored for a longer time. For this dish, you will need to stock up on the following products:
Fresh fleshy fleshy tomatoes - 1 kilogram;
Bulgarian pepper - 0.5 kilograms;
Fresh garlic - 200 grams;
Hot chili pepper - 2 pods;
Salt - 3 teaspoons.
The recipe is pretty simple. First you need to wash the tomatoes and peppers, after which the vegetables should be drained. Then they are cut into pieces, after removing the stalk, as well as the seeds from the bell pepper.
Before peeling hot chili peppers, it is better to wear rubber gloves, after which all seeds are carefully removed with a knife. Next, you should remove the dry husk from the garlic, after which it is passed through the so-called garlic press.
Next, hot and bell peppers are passed through a meat grinder, the resulting mass is placed in a saucepan. After that, the container is placed on the stove over medium heat, the container should not be closed with a lid, as this will help to boil down the homemade adjika somewhat and it will be thicker.
When all the components begin to boil in a saucepan, the contents should be boiled for about twenty-five minutes, occasionally stirring the contents. During this time, the hostess needs to prepare the jars, they are washed and sterilized. We lay out the hot adjika in jars and immediately roll it up with a special machine. After that, the container is turned upside down and covered with a blanket until it cools completely. Then remove the seasoning for storage in a cool place.
Try to cook homemade adjika from tomatoes and peppers and garlic according to the two recipes presented above, as each of them is quite tasty and fragrant in its own way.
Adjika from tomatoes and peppers for the winter- one of the most common recipes for its preparation, even though it is far from the classic recipe, common in the Caucasus. Adjika from tomatoes and peppers for the winter, the step-by-step recipe of which I want to show you today, turns out moderately sweet and sour and a little spicy due to capsicum.
Of course, the amount of hot pepper can be increased in this recipe if you like hotter adjika. Due to the fact that it is not very burning, it can even be eaten with spoons. Like other types of adjika, it will be a good addition to various meat and fish dishes.
In addition, adjika from tomatoes and peppers for the winter is also useful during baking, stewing vegetables with meat. I often add such adjika to kharcho soup or red borscht, which makes the aroma of these dishes brighter. In a word, from tomatoes and pepper it turns out so tasty that you will lick your fingers. As you know, adjika from tomatoes with pepper and garlic for the winter will cook with boiling.
Ingredients:
- Bulgarian pepper - 2 kg.,
- Tomatoes - 2 kg.,
- Garlic - 300 gr.,
- Hot chili pepper - 1-2 pcs.,
- Sunflower oil - 4 tbsp. spoons,
- Salt - 3 tbsp. spoons,
- Vinegar - 7 tbsp. spoons
- Sugar - 5 tbsp. spoons.
Adjika from tomatoes and peppers for the winter - recipe
Wash the bell peppers, tomatoes and hot chili peppers. Cut the bell pepper pods lengthwise into two parts.
Cut out the seed roll and tail. Rinse the pepper halves under running water. Similarly, prepare the pods of hot peppers.
Remove the skin from the garlic cloves.
Cut the tomatoes into four pieces.
All vegetables for adjika are prepared. Now you need to grind them in a meat grinder or chop in a blender.
Pour the base for adjika into a saucepan.
Boil adjika on low heat for 30 minutes. During cooking, adjika must be stirred to avoid it sticking to the bottom of the pan. After this time, salt the adjika.
Pour in the sugar.
Add sunflower oil.
Pour in table vinegar.
To get a more saturated color of adjika, add dry paprika.
After adding all the ingredients, mix the adjika. Taste it. Cook it for another 15 minutes over low heat.
Adjika from tomatoes and peppers for the winter. Photo
