Adjika for the winter how long it takes to cook. Boiled adjika from tomato and pepper with garlic for the winter

Traditional Caucasian adjika is a salty and very spicy seasoning. Cooks and housewives have long since amended the classic recipe. Raw tomato adjika is especially popular. It preserves the whole complex of useful substances, vitamins. The ingredients taste great.

Any recipe for raw adjika in various proportions includes salt, hot pepper, garlic. In addition to them, acetic acid and vegetable oil are sometimes used as preservatives. These ingredients create an environment in which the development of pathogenic microflora is slowed down. Subject to technological requirements, tomato adjika is stored for a long time, and therefore can be successfully harvested for future use. Store it in the refrigerator or cellar.

Raw adjika is being prepared for the winter from ripe, high-quality tomatoes. In the absence of heat treatment, such a requirement looks quite reasonable. In some versions, tomatoes are blanched by soaking in hot water for several minutes. After that, the skin is removed, and the pulp is crushed.

Hot peppers are prepared depending on the chosen recipe. For adjika, which is close in severity to the classic version, only the stalk is removed, leaving the internal partitions and seeds.

You can get even more spiciness from dried peppers. Peel hot peppers with rubber gloves to protect hands from burns.

There are special requirements for the container in which the workpiece will be stored. Before preparing raw adjika, sterile jars should be prepared. The dishes in which the ingredients will be mixed must be enameled or plastic. Even mixing the sauce is recommended not with a metal spoon, but with a wooden spatula.

Otherwise, the cooking process is quite simple and does not take very much time.

The best tomato adjika recipes

Recipe #1

This version of the classic adjika is not spicy, which is why it is suitable for any occasion. The recipe will require 5 kg of tomato.

To prepare, prepare:

tomatoes - 5 kg;
bell pepper - 2 kg;
garlic - 300 g;
horseradish root - 250 g;
bitter pepper - 2 pods;
white wine vinegar - 300 g;
sugar - 2 tbsp. l.;
salt - 1 tbsp. l.

Tomatoes are washed and cut into 4 parts and thrown back on a sieve to drain excess liquid. Washed and de-seeded sweet peppers are cut into small pieces. The garlic is peeled and minced. Horseradish root rubbed on a grater. Hot peppers are de-seeded and finely chopped.

It is convenient to grind tomatoes and peppers with a vegetable cutter, meat grinder or blender. Horseradish, hot peppers, garlic are added to them and all the ingredients are ground again. Salt and sugar are added to the mixture, adjika is left to rest for 30 minutes. At the end, vinegar is poured in, mixed thoroughly and packaged in jars. Close with nylon or metal lids.

Store in refrigerator or cellar. The temperature should not exceed 6-8 degrees. It turns out a tasty, fragrant, not too evil seasoning that can be used as a sauce for main dishes, or as an independent snack.

Recipe number 2

This recipe is a fairly spicy seasoning, which is prepared by pickling. Raw adjika in Armenian from tomato and garlic for the winter without cooking is prepared quickly enough. But it is removed for storage only after 14-15 days, at the end of the fermentation of the workpiece.

During these two weeks, stir the sauce regularly and remove the resulting foam. The recipe is designed for a fairly large weight - 5 kg of tomato, so the fermentation tank should be at least 10 liters in volume.
List of ingredients:
tomatoes - 5 kg;
hot pepper - 0.5 kg;
garlic - 1 kg;
salt - ½ cup.

In this recipe for tomato adjika, all the ingredients are ground in a conventional, or better, in an electric meat grinder.

I cut the washed tomatoes into 2-4 parts, remove the rough areas near the stalk. For grinding, use a vegetable cutter or meat grinder. We clean the garlic, grind it in a meat grinder, add to the tomato puree. In hot peppers, we remove only the stalk, without touching the seed chamber.
Grind the pepper in a meat grinder and add to the tomatoes. We mix everything, salt. Cover with a cloth and leave to ferment for 15 days, stirring the sauce daily with a wooden spatula. At the end of fermentation, adjika is transferred to jars. Store adjika from tomatoes in the refrigerator. A feature of the seasoning prepared in this way is the presence of a specific, sour taste characteristic of fermented products.
Important! Under the influence of salt and acid, in the process of lactic acid fermentation, the vital activity of most microorganisms ceases, the presence of which usually leads to spoilage of vegetable preparations.
Recipe number 3
This recipe has a milder taste than the previous one. Pickled adjika is prepared without heat treatment, retains all the valuable properties of vegetables. Keep in the refrigerator for a very long time. The recipe is designed for a solid workpiece - 5 kg of tomato. Dishes for fermentation need deep. In this option, you will need to chop a large number of vegetables. It is more convenient to make adjika from tomatoes using an electric meat grinder.
Required Ingredients:
tomatoes - 5 kg;
sweet pepper, red - 2.5 kg;
hot pepper - 300 g;
garlic - 0.5 kg;
salt - 2 tbsp. l.

All vegetables are cleaned. The skin from the tomatoes can not be removed, but the rough areas are cut out. Seeds are removed from peppers. Ready-made semi-finished products are crushed in a conventional or electric vegetable cutter, salted. The resulting puree is left in a saucepan for fermentation at room temperature. Stir occasionally and skim off the foam. After 3-4 days, the prepared adjika is transferred to sterile jars or bottles. When stored in the refrigerator, the container with the sauce can be closed with ordinary nylon lids.
The preparation is used as a sauce for meat, fish. It is seasoned with soups, side dishes. Suitable for marinating meat and fish semi-finished products.
Recipe number 4
Another version of the popular sauce. Raw adjika, the recipe of which does not require heat treatment and consists of traditional ingredients. Vinegar essence is added to them as a preservative. Seasoning is prepared quickly enough. Most of the time is spent preparing and cleaning vegetables.
For 5 liters of finished seasoning you will need:
tomatoes - 3.5 kg;
sweet pepper - 1.5 kg;
hot pepper - 100 g;
garlic - 150 g;
salt - 40 g;
acetic acid 70% - 1 tbsp. l.

For this recipe, tomatoes are recommended to be peeled. To do this, they should be washed, make a cross-shaped incision on the skin. Place in boiling water for a few minutes, then transfer as quickly as possible to cold water. The skin comes off very easily. Large tomatoes are cut into quarters, simultaneously removing the seal near the stem.
Sweet peppers are cleaned, removing the stalk and seeds. Wash, let dry and cut into oblong strips. The same goes for hot peppers. If you want to get a spicier seasoning, then the seeds can not be removed.
The garlic is peeled, all the ingredients, together with the tomatoes, are ground in an electric meat grinder or using a blender. Salt, vinegar are added to the resulting puree, everything is mixed and left for about an hour until the salt is completely dissolved.

During this time, banks are sterilized. Tomato adjika is ready. It is packaged and stored in the refrigerator for storage. The blanks obtained in this way are stored well.

The taste of the product largely depends on the quality of the tomatoes, because all the ingredients remain raw and fully retain their taste characteristics. Before packaging, you can take a sample and, if necessary, make changes. This is often done if the sauce is undersalted or, on the contrary, seems too spicy. In this case, tomato puree can be easily added to this volume.
Correcting the taste of raw sauce is quite simple. But it will become more saturated only after some time.

It is not at all difficult to prepare a recipe for vitamin seasoning for the winter. And its use in home cooking will saturate any dishes with the aromas of summer, give them bright spicy notes. Adjika is especially good with hot meat dishes and as an addition to potato side dishes, pasta. Meat and fish semi-finished products are marinated in it, added to soups and vegetable stews. The presence of a universal seasoning in refrigerators greatly simplifies the process of preparing a number of dishes.

Adjika from tomatoes is a truly Georgian dish, but other peoples have created variations of their recipes. Ingredient combinations are varied. Someone prefers the classic version with garlic and pepper, while someone adds horseradish, zucchini, eggplant, carrots and even apples.

In addition, the method of preparation can be completely different. Adjika can be boiled or prepared without heat treatment. It can be spicy, with sweet or sour notes. Each hostess closes this sauce according to the preferences of her family. Consider the most popular recipes and unexpected solutions.

Spicy adjika from tomato, garlic, horseradish and pepper for the winter without cooking - step by step photo recipe

The sauce made according to this photo recipe is moderately spicy with a slight spiciness. Due to the fact that the cooking method without heat treatment is fast, you can save time in the kitchen, but you only need to store the finished product in the refrigerator.

Your mark:

Time for preparing: 30 minutes

Quantity: 1 portion

Ingredients

Ripe tomatoes: 2 kg
Garlic: 60-80 g
Horseradish root: 100 g
Hot pepper: 5-7 g
Salt: 2 tbsp. l.
Sugar: 100 g
Apple cider vinegar (6%): 4 tbsp. l.

Cooking instructions

Rinse tomatoes with cold water. Chop them into large pieces with a sharp knife.

Peel horseradish and garlic and rinse with ice water.

Grind prepared vegetables with a blender or pass through a meat grinder.

Immediately add salt and sugar to the total mass.

Pour in the vinegar. This component will soften the taste of adjika and allow it to be stored longer.

To stir thoroughly.

Arrange the finished seasoning in jars or containers.

Send to refrigerator.

Classic recipe with boiling

Many housewives prefer the classic version of the preparation of the sauce, which we mean cooking. You can choose any size of container for twisting: from small 100 gram jars to large liter jars. You will need:

Tomatoes - 3 kg.
Garlic - 500 g.
Red bell pepper - 2 kg.
Hot pepper - 200 g.
Olive oil - 100 ml.
Vinegar - 50 ml.
Sugar - 50 g.
Salt - 50 g.

Step by step algorithm:

Pour a bowl of water and soak the peeled vegetables.
After 15 minutes, cut them into small pieces.
Prepare garlic cloves: peel and rinse.
Pass all components through a meat grinder with a "fine" grate.
Transfer the twisted mass to a saucepan and place on the stove.
Bring to a boil and reduce heat to low.
Add salt, sugar, vinegar and oil.
Boil for an hour, stirring occasionally.
Throw in finely chopped peppers, turn off the stove and cover the container with a lid.
Let adjika brew for half an hour and pour into jars.

The easiest and fastest recipe for tomato adjika

Many housewives do not have enough time to do spins. They need a very quick and easy recipe. This will require:

Tomatoes - 3 kg.
Garlic - 500 g.
Capsicum - 1 kg.
Salt - 50 g.

What to do:

Soak the tomatoes and peeled peppers for 15 minutes and wash well.
Cut the vegetables and pass them through a meat grinder.
Pour the resulting mass into a suitable bowl, send to the stove and bring to a boil.
Turn the heat down to low and add the minced garlic and salt to the pot.
Turn off the fire after 10 minutes.
Let the adjika cool down a little and pour the thick mass into jars. Close the lids, turn upside down and cover with a warm blanket until cool.

Pepper-free option

This sauce is very popular. It turns out not spicy, but very spicy and goes well with any side dish. You can experiment a little and replace the usual pepper with other vegetables, such as eggplant. Take:

Tomatoes - 3 kg.
Horseradish - 3 pcs.
Eggplant - 1 kg.
Garlic - 300 g.
Olive oil - 50 g.
Bite - 50 g.
Sugar - 50 g.
Salt - 50 g.

How to cook:

Wash, cut and twist the main components.
Season the resulting mixture with vinegar, oil, sugar and salt.
Finely chop the garlic and mix with the vegetable mass until smooth.

This method does not involve cooking, so immediately pack the resulting adjika in sterilized jars and put it in the refrigerator.

On a note! Seasoning that has not been subjected to heat treatment is stored for a shorter period than boiled.

no shit

Horseradish is a specific product and not everyone likes it. Therefore, the adjika recipe without horseradish is very popular among housewives. To get started, prepare:

Tomatoes - 3 kg.
Red bell pepper - 1 kg.
Garlic - 200 g.
Capsicum - 200 g.
Vinegar - 50 g.
Salt - 50 gr.

Step by step algorithm:

Wash all the ingredients, cut into several pieces and chop in any convenient way.
Add finely chopped garlic, salt and mix thoroughly.
After the salt has dissolved, arrange in jars.

without garlic

Garlic can also be attributed to specific products, like horseradish. So that the seasoning does not lose its spicy taste, you can replace it with hot pepper. Prepare in advance:

Tomatoes - 3 kg.
Sweet pepper - 1 kg.
Hot pepper - 200 g.
Sugar - 30 g.
Salt - 50 g.
Basil and coriander 5 g each

What to do:

At the initial stage, the procedure is standard: wash, cut and twist everything through a meat grinder.
Remember that adjika should be thick and if the tomatoes are watery, then the liquid from the twisted mass should be drained a little.
Once the mixture is ready, season it with salt and pepper and additional spices.
Put the finished product in the refrigerator until morning, and then arrange it in jars for further storage.

On a note! If opinions in the family are divided, and someone prefers adjika with garlic, then you can add a couple of finely chopped cloves to a couple of cans.

The best adjika from tomato "Lick your fingers"

The secret of this recipe lies in the perfect selection of spices. Adjika will turn out to be moderately spicy and will become an indispensable sauce for main dishes. Some housewives even practice adding the finished product to borscht and vegetable stews. For cooking you will need:

Tomatoes - 3 kg.
Carrots - 500 g.
Green bell pepper - 500 g.
Onion - 300 g.
Garlic - 500 g.
Vegetable oil - 200 ml.
Sugar - 100 g.
Salt - 50 g.
Vinegar - 200 g.
Dried saffron and ginger - 2 g.

Step by step:

Wash the vegetables thoroughly, cut into pieces and twist through a meat grinder.
Boil in a large container for 25 minutes over low heat.
Add finely chopped onion and garlic to the mixture.
Enter spices, pour in vegetable oil and vinegar.
Boil for another 25 minutes. The mass should decrease in size, become thick and beautiful due to green pepper.
At the last stage, pack in jars and put away for storage.

Important! Never digest adjika. This can affect not only the appearance of the final product, but also the taste. In addition, with long heat treatment, part of the vitamin and useful elements will be irretrievably lost.

Original green tomato adjika

Green tomatoes have long been actively used for making snacks, including adjika. You should immediately pay attention that because of this ingredient, the sauce will turn out to be less hot.

Green tomatoes - 3 kg.
Bulgarian pepper - 1 kg.
Hot pepper - 200 g.
Horseradish - 500 g.
Garlic - 100 g.
Salt - 50 g.
Sugar - 50 g.
Olive oil - 100 g.

Step by step preparation:

Prepare all the vegetables, cut into small pieces and pass through a meat grinder.
Add garlic, salt, sugar and oil to the total mass at the very last.
Let it brew for about half an hour.
Then distribute it among the banks and put it in a storage place.

Delicious adjika with tomatoes and apples

It's no secret that adjika may contain such an inappropriate ingredient as apples. Due to apple fruits, its consistency is more airy, and the taste is more original. Prepare the following foods:

Tomatoes - 3 kg.
Hot pepper - 200 g.
Garlic - 200 g.
Red sweet pepper - 1 kg.
Ripe apples - 1 kg.
Salt - 50 g.
Sugar - 50 g.
Olive oil - 200 g.
Vinegar - 200 g.
Basil - 2 g.

Step-by-step algorithm of actions:

Peel all the fruits from the peel (if necessary) and the core, cut into small pieces.
Twice through a meat grinder to get a homogeneous mass.
Cook over low heat for 45 minutes.
10 minutes before the end of cooking, add vinegar, garlic, salt, basil and sugar.

Important! Adjika is not very spicy, so it can be served as a separate cold appetizer.

Fragrant adjika from tomato and bell pepper

Not all people like spicy food, but most do. To make adjika fragrant, black pepper should be used during the cooking process. The recipe is very simple and budget friendly. For him you will need:

Tomatoes - 3 kg.
Bulgarian pepper - 1 kg.
Garlic - 300 g.
Hot pepper - 3 pcs.
Onion - 200 g.
Salt - 50 g.
Sugar - 50 g.
Vegetable oil - 50 g.
Vinegar - 100 g.
Allspice - 10 g.

What to do:

Wash all vegetables, chop and twist.
Cook after boiling for no more than 30 minutes with low heat.
At the end, add the rest of the ingredients, stir and let the mixture cool down a bit.
At the end of the process, put it in banks and put it in the cellar.

with carrots

Adjika with carrots is a traditional recipe from Abkhazia. It involves a large number of seasonings, and cooking takes no more than 2 hours. Take:

Tomatoes - 3 kg.
Carrots - 1 kg.
Horseradish - 300 g.
Garlic - 300 g.
Chili pepper - 3 pcs.
Vinegar - 100 g.
Sugar - 50 g.
Salt - 50 g.
Paprika - 10 g.
Coriander and basil 5g each

How to cook:

Wash all the vegetables, clean the horseradish root.
Randomly cut and pass the ingredients through a meat grinder.
Simmer over low heat for 45 minutes.
At the end, add chopped garlic, spices and vinegar.
Pack into banks.

Important! Due to the rather short heat treatment, certain storage restrictions are imposed. It is better to use a cool room or refrigerator for this.

With zucchini

Adjika with zucchini is ideal for those who have stomach problems. The product is very soft and a small amount will not harm the body. Take:

Tomatoes - 1 kg.
Zucchini - 1 kg.
Salt - 15 g.
Sugar - 15 g.
Basil and black ground pepper - 5 g.

Step by step algorithm:

Wash the tomatoes and cut into pieces.
Peel the zucchini, remove the seeds and chop roughly the same way.
Grind all components with a blender.
Transfer the resulting mass to a saucepan and bring to a boil.
Remove from heat and add spices.

On a note! For more flavor, you can add a little garlic, but if you take care of your stomach, then you better not.

Sweet adjika - a universal preparation for the whole family

It is difficult to find a child who will love spicy adjika, but light tomato sauce will be a great addition to spaghetti and meat. In addition, it is much more useful than store-bought ketchup. Prepare:

Tomatoes - 1 kg.
Bulgarian pepper - 2 pcs.
Sour apples - 3 pcs.
Salt - 50 g.
Sugar - 50 g.
Basil and black ground pepper - 5 g each.

What to do:

Cut all the ingredients, then twist through a meat grinder. It is advisable to remove the skin from the tomato and apples, in this case the mass will turn out to be more homogeneous.
Boil for 45 minutes.
Enter the rest of the spices and package in a suitable container.

Everyone can choose adjika to their liking, but before you finally decide on the recipe and start cooking, you should pay attention to some nuances. They can be very helpful:

Choose only ripe tomatoes.
Do not refuse overripe tomatoes, adjika will turn out even better with them.
Ideally, the skin should be removed from the tomato.
Instead of a meat grinder, you can use a blender.
If you do not want the product to be too spicy, it is better to remove the seeds from hot pepper.
Gloves must be worn when handling large amounts of garlic and chili peppers.
Add garlic at the very end, then it will not lose its main properties.
Banks should be clean washed and treated with steam, boiling water.
Vinegar is desirable to take 9%.
Store adjika without cooking only in a cold room.

We are waiting for your comments and ratings - this is very important for us!

In every kitchen you can find a whole group of spicy snacks that complement the main dishes with their taste and aroma. Many of them are prepared from vegetables, spices and hot spices. One of these popular snacks is adjika made from tomatoes and garlic. It turns out juicy and fragrant. It is for this reason that housewives love and cook it.

There are several options for preparing this delicious snack, and each is good in its own way.

Before cooking adjika, you need to select a recipe in advance and prepare the ingredients.

For harvesting, both large fleshy varieties of tomatoes and cherry tomatoes are taken. Vegetables are thoroughly washed.

The skin is removed from the fruits (in almost all recipes). To do this, the tomatoes are cut crosswise and placed in boiling water for 3 minutes. Then they are taken out with a slotted spoon and placed under a stream of cold water. The skin after this procedure easily moves away from the pulp. The stalks are removed from peeled tomatoes. The fruits are cut into slices.

Garlic is peeled and washed in cold water. Horseradish or carrots (depending on the ingredients used) are peeled and washed under running water.

Sweet and hot peppers are cleaned from the stalks, internal partitions and seeds. Chili peppers are cleaned only with rubber gloves, in order to avoid skin burns!

Cores are removed from apples. The fruits are cut into pieces.

Step-by-step recipes for classic adjika without cooking

The main components of adjika are red tomatoes and garlic. The first give the workpiece a characteristic color and texture, the second adds piquancy to it. Other ingredients are added for spiciness, flavor and aroma enhancement. Most often, ingredients such as horseradish, hot or sweet peppers and carrots are added to adjika recipes.

Recipe options: there are various options for tomato and garlic adjika recipes without cooking.

Ingredients for 3.5 liters of finished workpiece:

2.5 kilograms of tomatoes;
150 grams of garlic;
250 grams of horseradish;
1 kilogram of red sweet pepper;
60 grams of salt;
60 grams of sugar.

Cooking:

Tomatoes with pepper and garlic are passed through a meat grinder. Horseradish root with a small amount of tomatoes is crushed with a blender in a bowl with knives.

The ingredients are mixed in a saucepan, salted. Sugar is added. For a saltier or sweeter taste, sugar and salt can be added to taste.

At this time, the jars are washed with soda or detergent and sterilized in the microwave or over steam.

When using a microwave, a little hot water is poured into the jars. The container is placed in the microwave and warms up for 3 minutes. Then the water is drained, and the jars are turned over to drain the moisture.

For a couple, the jars are sterilized for 10-15 minutes. To do this, they are placed in a colander over a pot of boiling water.

Ready adjika is poured into sterilized jars and covered with boiled polyethylene lids. Such a blank is stored in the refrigerator for about six months.

Ingredients:

3 kilograms of tomatoes;
200 grams of horseradish roots;
6 heads of garlic;
8 pods of hot pepper;
6 tablespoons of salt.

Cooking:

Tomatoes, together with the skin, are passed through a meat grinder. Pepper with grains and garlic and pepper are sent next. Horseradish is rubbed on a fine grater. All ingredients are combined together, salted and mixed well.

Ready adjika is laid out in clean sterile jars and closed with plastic lids. After that, adjika goes to the refrigerator.

Ingredients for 4 liters:

3 kilograms of tomatoes;
1.2 kilograms of sweet pepper;
150 grams of garlic;
100 grams of hot capsicum;
150 milliliters of 9% vinegar;
40 grams of salt.

Cooking:

Prepared ingredients are crushed with a blender or passed through a meat grinder. The vegetable mixture is placed in a saucepan. Salt and vinegar are added. The ingredients are mixed and left to infuse for 1 hour.

Banks are sterilized over steam or in the microwave. Lids for closing cans are scalded with boiling water.

After an hour, the infused adjika is distributed among the jars, closed with plastic lids and sent to the refrigerator. Outside the refrigerator, such an appetizer is not stored!

Adjika classic with boiling

Ingredients:

5 kilograms of tomatoes;
1 kilogram of sweet pepper;
1 kilogram of carrots;
0.2 kilograms of garlic;
100 grams of salt;
300 grams of sugar;
100 milliliters of 9% vinegar;
20 black peppercorns;
20 white peppercorns;
10 peas of allspice;
1 tablespoon ground coriander;
1 tablespoon ground ginger;
4 bay leaves;
2 tablespoons dry mint;
3 tablespoons of dry dill.

Cooking:

Tomatoes are passed through a juicer. The resulting juice is poured into a saucepan and put on a slow fire. After boiling, it is boiled for 30 minutes. Garlic, pepper and carrots are passed through a meat grinder.

All seasonings are folded into a two-layer gauze and tied with a thread in the form of a bag. Long edges of gauze and threads are cut off.

Twisted vegetables are laid out in boiled juice and mixed. A bag of seasonings is lowered into the adjika.

The seasoning mixture is simmered over low heat for 1.5 hours. Adjika stirs occasionally. When the vegetables are cooked, the bag of spices is pulled out and squeezed into the pan.

Then sugar and salt are poured into it. Everything cooks for another 10 minutes. When sugar and salt dissolve, adjika should be tasted, if there is not enough salt or sugar, they can be added to taste. Vinegar is added 5 minutes before the snack is ready.

Hot adjika is poured into sterile jars and rolled up, turned over, wrapped up and left to cool.

Ingredients:

2 kilograms of tomatoes;
8 cloves of garlic;
0.5 kilograms of sour apples;
2 onions;
2 carrots;
3 sweet peppers;
50 milliliters of 9% vinegar;
60 grams of honey;
100 grams of olive oil;
60 grams of salt;
1/4 teaspoon red ground pepper;
10-15 black peppercorns;
5-7 bay leaves.

Cooking:

Prepared tomatoes, onions and carrots are chopped in a blender. Sweet peppers, apples and garlic are crushed separately.

The ingredients are sent to the pan and mixed well. On low heat, the mixture is brought to a boil and boiled for 1 hour. Then peppercorns, red pepper, bay leaf and salt are added. The mixture is stewed for another 20 minutes.

Then olive oil is added with vinegar, honey. Everything is mixed and languishing on the stove for another 20 minutes. If the boiled adjika is not homogeneous, it can additionally be crushed with an immersion blender.

In parallel with cooking, the jars are sterilized. Clean jars are placed in the oven for 10-15 minutes at 100 degrees. The lids are covered with boiling water.

Boiling adjika is distributed among the banks, corked, wrapped in warmth until it cools. Ready adjika is stored in a cool place.

Adjika for the winter - a simple and healthy recipe: video

Ingredients:

2 kilograms of tomatoes;
0.5 kilograms of hot red pepper;
0.2 kilograms of garlic;
0.3 kilograms of cilantro or parsley with dill;
1 tablespoon khneli-suneli;
150 milliliters of vegetable oil;
100 milliliters of 9% vinegar.

Cooking:

Prepared tomatoes, hot peppers and garlic are chopped in a blender bowl. The finished puree is laid out in a bowl. Cilantro (parsley) is cut very finely and added to the bulk. Everything is mixed and mixed.

The mixture is put on a slow fire and brought to a boil. Adjika is boiled under the lid for half an hour. Then vegetable oil with vinegar and suneli hops are added to it. Stirring, adjika is cooked for another half an hour until thickened.

The finished snack is laid out in sterile jars and rolled up. Banks, in an inverted form, are wrapped up and in this form are until completely cooled.

Ingredients for 2 liters of snack:

2 kilograms of tomatoes;
0.8 kilograms of carrots;
1 kilogram of sweet pepper;
1 green apple;
1 onion;
3 pods of hot pepper;
1 head of garlic;
40 grams of salt.

Cooking:

All prepared vegetables are passed through a meat grinder. The mixture is poured into a saucepan or cauldron and placed on medium heat. The mass is periodically stirred. After boiling, the fire is reduced to a minimum. Adjika is boiled for 40-60 minutes. Salt is added at the end.

While cooking adjika, clean jars are sterilized in the oven or microwave.

Ready adjika is laid out in jars, rolled up and left to cool upside down under a blanket.

Adjika for the winter with apples and carrots: video

Ingredients for 6 liters of workpiece:

3 kilograms of tomatoes;
0.2 kilograms of garlic;
1 kilogram of carrots;
1 kilogram of sweet pepper;
1 kilogram of apples;
3 chili peppers;
150 milliliters of 9% vinegar;
150 grams of sugar;
130 grams of salt;
200 milliliters of vegetable oil.

Cooking:

Pre-peeled and chopped vegetables (except garlic) are passed through a meat grinder. Garlic is crushed separately.

The mixture is poured into a saucepan or cauldron and brought to a boil over medium heat, stirring occasionally. When boiling adjika, the fire is reduced to a minimum. The mixture is cooked under the lid for another 1 hour.

5 minutes before readiness, garlic, vinegar with oil, sugar and salt are added. Everything is mixed and mixed.

Then it is poured into sterilized jars. Banks are closed with lids and left to cool upside down under a blanket.

Adjika with apples for the winter: video

Ingredients:

2 kilograms of tomatoes;
0.5 kilograms of garlic;
130 milliliters of vegetable oil;;
0.3 kilograms of hot capsicum;
3 kilograms of sweet pepper;
40 grams of sugar;
40 grams of salt;
40 milliliters of 9% vinegar;
2 aspirin tablets.

Cooking:

Prepared ingredients are passed through a meat grinder or crushed with a blender. The crushed mass is poured into an enamel pan. Then vinegar is added with oil, salt and sugar. Aspirin is crushed and poured into adjika.

The ingredients are mixed. The pan with adjika is covered with a lid or gauze and infused for a day.

At this time, clean jars are sterilized over steam or in the oven for 10 minutes. Polyethylene lids are scalded with boiling water.

Adjika is poured into prepared jars and closed with lids. The finished snack is stored in the refrigerator.

Ingredients:

2 kilograms of tomatoes;
5 heads of garlic;
2 kilograms of hot pepper;
40 grams of salt.

Cooking:

Tomatoes and peppers are passed through a meat grinder. Garlic is crushed with a blender or meat grinder.

The saucepan with tomato-pepper puree is put on fire and brought to a boil. Garlic and salt are added. Adjika is boiled for 8 minutes, laid out in sterilized jars and hermetically sealed.

Banks are turned over, wrapped and left to cool. Store hot spices in a cool place, such as a cellar or balcony.

Very sharp adjika for the winter: video

Adjika is one of the most popular snacks. It perfectly complements meat, fish, and pasta. Having tried one of the above recipes, any housewife is happy to prepare this delicious snack for the winter.

Homemade boiled adjika from tomatoes, peppers and carrots is an excellent preparation for the winter. Such wonderful adjika will complement meat and fish dishes, and can also serve as a good seasoning for soup or borscht.

Adjika can be prepared in two ways - boiled or closed raw. For preparations for the winter, they use the first method, because then adjika can be stored at room temperature and not be afraid that it will deteriorate.

3. Squeeze the garlic, add it to the pan along with the vinegar. Stir and taste for salt. If necessary, add salt. Simmer for another 5 minutes and remove from heat.

4. Pour the finished adjika into pre-sterilized jars and roll up. Turn the jars over, wrap with a blanket and leave to cool completely. After that, the jars can be transferred to a dark, cool place.

Boiled adjika for the winter with apples

Adjika recipe for the winter with apples

Ingredients for 6 l:
- tomatoes - 3 kg;
- carrots - 1 kg;
- onion - 1 kg;
- sour apples - 1 kg;
- Bulgarian pepper - 3 kg;
- hot pepper - 2 pcs;
- garlic - 400 gr;
- sugar - 250 gr;
- vinegar - 250 gr;
- oil - 150 gr;
- salt - 2 tbsp.

Recipe for adjika for the winter with apples:

1. Wash and dry all vegetables, cut into large cubes. Remove the skins from the tomato. Pass all vegetables through a meat grinder. Take the amount of hot pepper at your discretion, if you do not like hot pepper, then you can not add pepper at all.

2. Put the vegetable mass in a deep saucepan, bring to a boil and cook over low heat for 1 hour. 10 minutes before the end of cooking, add vinegar, sugar, salt and oil. Also add the garlic passed through the press. Stir and cook for another 5 minutes.