Adjika boiled tomato for 5 kg. Recipe for cooking adjika at home with tomatoes, peppers, garlic

A long time ago, high in the mountains of Abkhazia, numerous flocks of shepherds grazed. And every spring, before a long campaign, the owners of the sheep gave them salt. Animals consumed it, increasing appetite and thirst. And they grew faster and faster per kilogram kilogram. The owners were happy, but they feared that the shepherds would steal salt. But it's not that cheap! Wealthy owners of the flock decided to add hot pepper to the crystals so that it would be discourteous. But cunning shepherds began to add various aromatic herbs and spices there, and then they enjoyed using the mixture as a delicious seasoning for various dishes.

Description

Such is the legend about adjika. Whether this was true or not, no one knows for sure. But at least some experts claim that it was thanks to the shepherds that adjika from tomato and garlic appeared on our table, the recipe of which we will tell you below. Probably only a person who is very far from culinary art does not know how to cook it today. Every housewife has at least one simple one of tomato and garlic in her notebook. I would like to note that pepper plays the main role in adjika, although in translation from the Abkhaz the word means “salt”, and in Turkish it means “hot, spicy”.

Delicious adjika without tomato

Traditional adjika says no to tomatoes, carrots, apples. And if you have not tried a real hot mixture, which is enough to add just a crumb on the tip of a knife, then take a chance using the following recipe. Take 5 kilograms of leguminous, spread in a dark place on a towel and hold it for 3 days. During this time, the fruits will dry out a little. Coriander should be ground, resulting in a glass of powder. Before you start mixing the ingredients, it is recommended to wipe your hands with vegetable oil and wear strong rubber gloves on top.

Peppers must be cut, cleaned of the insides and washed. Prepare the garlic, 500 grams is enough for the indicated proportions. The main components are ready for further procedure. Pass the peppers through a meat grinder along with garlic, then mix with coriander and scroll twice more. The resulting mass is thoroughly mixed with salt and put in prepared jars.

You should pay tribute to the "newly made" sauce. There are many worthy options for every taste, sweet, spicy, with horseradish or apples. Some prefer to add ginger and celery. They say that this composition contributes to the process of losing excess weight.

Recipe

Granulated sugar - one tablespoon;

Coarse salt - three tablespoons;

Vinegar 9 percent - five tablespoons.

Adjika from tomato and garlic: recipe

Wash and remove excess from vegetables. It can be black dots, ponytails, seeds (in pepper). Quarter the fruits of tomatoes and place in a deep bowl. Wait an hour for excess liquid to drain. The next step is to pass the components through a meat grinder or grater. Next, scroll the spicy fruit and vegetables together. Finally, leaving only hot peppers. For them, there should be a separate container so that you can add to the mass to taste. Mix everything with a non-metallic spatula, adding sugar, vinegar and salt. Ready adjika is packed in sterilized dishes, sealed with lids and stored in the refrigerator.

Let's look at a few more secrets. It becomes sharp and sour when adding grated horseradish root, while acid can be omitted. In addition, this ingredient has antiseptic properties.

A simple adjika recipe for the winter

Tomatoes, garlic - these are the two main ingredients of the snack. But in order to make large stocks of sauce for a long time, you will need more vegetables, which, by the way, are best cooked.

How is adjika prepared from tomatoes, carrots and garlic? Its recipe is quite simple. Apples are also added to this dish. As a result, adjika becomes more like vegetable caviar, but it is also very tasty and popular with gourmets. Buy a kilogram of sweet peppers and carrots, a tomato will need 2.5 kg, and 6-7 medium fruits are enough for hot peppers. Do not forget apples, they are one kilogram. Scroll these fruits, along with the rest of the vegetables, and cook the resulting mass over medium heat for about an hour. Allow to cool slightly and only then add crushed garlic (200 g), a glass of sunflower oil, vinegar, sugar and salt. Then the mass must be thoroughly mixed with a spoon, preferably a wooden one, and decomposed into a processed container.

On top of the mass in a jar for better preservation of the product, you can add a little vegetable oil. And if there is no hot pepper in pods in your household, replace it with ground pepper in the following proportions: 1 pod - 1 teaspoon.

What is adjika suitable for?

Homemade sauce will be an excellent addition to many dishes: aspic, jelly, any meat, including traditional chicken, pork or lamb skewers. It is especially pleasant to open a jar with a fragrant mass in winter. The smell will excite memories of the sunny season.

With horseradish

Let's look at the recipe for adjika from tomato, horseradish and garlic. It excites appetite well and such a blank is stored for a long time. From the consumption of a kilogram of tomato, you will need 200 grams of peeled root, a couple of sweet peppers, and hot 1-3 pods. Garlic will be enough 250 grams.

Cooking process

To begin with, the tomatoes must be treated with boiling water, divided into several fairly large parts. Then you need to clean the rest of the components. Chop the horseradish root into rings, and cut the cloves into slices, half a clove. Sweet pepper must also be scalded, freed from the top film and seeds inside, cut into small pieces. Pass the vegetables mixed together through a meat grinder at least twice, then mix with spices: in equal proportions, a tablespoon of salt, be sure to sugar, you can add the same amount of curry or suneli hops from the market, then pour in vegetable oil and vinegar.

When the tomato and garlic adjika is ready, the recipe of which we told you, you need to move on to the spin. Two versions of it are now known. The first is a water bath, which should be subjected to the resulting mass and then immediately rolled up. The second is to decompose the vegetable mixture into jars with loose lids, keep in the refrigerator for two days so that excess air comes out. After that, you can tightly pack for long-term storage.

Adjika with zucchini for those who love original dishes

Fans of experiments feel free to use other vegetables in the preparation of hot sauce. For example, zucchini.

For cooking you will need:

half a kilogram of pepper and the same amount of carrots;
three kilograms of zucchini;
one and a half kilograms of tomatoes;
ten cloves of garlic;
two tablespoons of pepper (red);
salt (two tablespoons);
vegetable oil (200 ml);
100 grams of sugar.

Cooking delicious adjika from tomato, garlic and zucchini

First, prepare all the vegetables: wash and dry.
You can grind vegetables in a meat grinder. Start with a tomato, twist them well.
Peel the zucchini and pass through a meat grinder. Do the same with sweet peppers and carrots. At the end, squeeze the garlic into the resulting mass. Then combine all the ingredients in one container, add sugar.
Then add salt and oil. Put the dish to cook on low heat. This process will take approximately forty minutes. All this time, stir the adjika from zucchini so that it does not burn. It is better to use a heavy-bottomed pot for cooking. At the end of cooking, add red pepper and simmer the dish for another ten minutes.
Now transfer adjika to prepared jars and roll up. Shelf life in a cool place is long. By the way, you can try the fresh mass. We wish you bon appetit!

A small conclusion

Now you know how to prepare adjika with garlic, tomatoes, we have provided you with a recipe without cooking. We also looked at a few other good cooking methods. I would like to note that adjika from tomato and garlic, the recipe of which we told you, is good for the body. Sharpness gives an increase in energy, invigorates and renews strength. Vitamin composition helps in strengthening the immune system. But you should pay attention to contraindications. Do not get carried away with the sauce if you have been diagnosed with peptic ulcers or gastritis, so as not to harm your body.

During the existence of adjika, inventive housewives came up with hundreds of recipe options. Thanks to them, instead of the traditionally red Caucasian seasoning, green and orange-brown, spicy and not, from fresh grated and stewed vegetables appeared. The set of products for making the sauce has also changed. Modern sauce is hard to imagine without tomatoes, although the original recipe did not contain tomatoes.

We will also move away from the classic options and try out recipes with tomatoes. It is the tomatoes that give the sauce a sour-sweet taste, which makes the seasoning universal.

From tomatoes and peppers for the winter at home

The taste is not very pronounced. It is suitable for those who do not like too fragrant seasonings.

You will need:

tomatoes - 5 kg;
fresh hot pepper - 4-10 pcs., sweet - 1 kg;
carrots - 1 kg;
onion - 500 gr.;
garlic - 5 heads;
vegetable oil - 250 ml;
salt to taste.

Cooking method
Tomatoes, carrots, garlic and onions are peeled, pepper - from seeds. All vegetables are mashed and the mass is boiled for 2 hours. The resulting sauce is salted, cooled, poured into sterilized jars and rolled up for storage.

The sharpness of the workpiece can be adjusted by changing the amount of garlic and hot pepper. If you remove them completely, you get a universal tomato sauce that can be given to children. However, the shelf life of the product without hot peppers and garlic will be reduced to 1-2 weeks in the refrigerator.

Hot peppers are best cleaned with gloves so as not to burn the skin.

Before cooking, adjika is not salted, the finished product is seasoned. During the cooking process, some of the liquid will evaporate, so the seasoning may turn out to be too salty.

With your own hands

This option does not require cooking. Horseradish, garlic, and hot peppers are excellent preservatives and help keep the seasoning fresh.

You will need:

tomatoes - 5 kg;
garlic - 5-6 heads;
sweet pepper - 1 kg; fresh spicy - 1 pc.;
horseradish - 6 roots;
salt to taste.

Cooking

All ingredients are cleaned, washed and dried with paper towels. Then, one by one, they are passed through a meat grinder. The resulting mass is salted, mixed and poured into clean dry jars or bottles.

Cook in a well-ventilated area to protect yourself from the intense smell of horseradish.

Delicious adjika from tomato and garlic for the winter

This one is the least spicy of them all. To taste, the sauce resembles an improved version of “gorloder” and goes well with black bread and bacon sandwiches and donuts for borscht.

You will need:

delicious tomatoes - 1 kg;
sweet yellow or red pepper - 1 kg;
garlic - 400 gr;
parsley root - 150 gr;
salt to taste.

Cooking

Tomatoes are scalded with boiling water, peeled and the stalk is cut out. Wash the peppers, cut them in half and remove the seeds. The garlic is peeled, the parsley root is washed and the inedible parts are cut off. Prepared vegetables are passed through a meat grinder. The mixture is salted, stirred, covered with a lid and left to infuse. If the apartment is hot, the container is placed on the floor away from heating appliances.

Adjika from tomatoes for the winter is infused for two days at room temperature. Periodically, the mixture is stirred, and then poured into jars and sent for storage.

To extend the shelf life, it is better to use rock salt - it is a natural preservative. With ordinary iodized salt, the workpiece will be stored less.

with apples

The seasoning turns out to be sweetish and well emphasizes the taste of red cooked on the grill, fire or in the oven.

You will need:

tomatoes - 2 kg;
sweet and sour apples - 1 kg;
sweet yellow or red pepper - 1 kg; fresh spicy - 3 pcs.;
carrots - 1 kg;
sugar - 250 gr;
sunflower oil - 250 ml;
garlic - 200 gr;
salt.

Vegetables and apples are washed, peeled and seeds are removed and moisture is removed with a paper towel. Then grind in a blender or meat grinder and boil the mixture for an hour. After that, chopped garlic, hot pepper, sugar, salt and sunflower oil are added to the workpiece, mixed, boiled and removed from heat. The cooled sauce is poured into clean jars and rolled up for long-term storage in the basement or refrigerator.

If you want a spicier snack, you do not need to clean the seeds from hot peppers. Grind them together with the pulp and add to the sauce.

With vinegar for the winter

You will need:

tomatoes - 2 kg;
sweet pepper - 2 kg; sharp - 5 pcs.;
sweet apples - 1 kg;
carrots - 1 kg;
garlic - 200 gr;
sunflower oil - 1 glass;
vinegar 9% - 1 cup;
sugar - 1 cup;
salt to taste.

Peeled vegetables and apples are crushed in a meat grinder and the mixture is boiled for 1 hour. Then the workpiece is removed from the fire, oil, sugar, vinegar and finely chopped garlic are added, salted and mixed. Pour into jars, adding 2-3 mm of sunflower oil on top, and close with plastic lids. Delicious with meat and.

It is better to pour into small containers - 500 or 250 ml. So the sauce can be eaten at a time, in an opened jar it is stored in the refrigerator for no more than 1.5 weeks.

Fragrant adjika from tomatoes for the winter with herbs and spices

This is a very flavorful option for spice lovers. You can change the amount of seasonings at your discretion.

You will need:

tomatoes - 3 kg;
sweet pepper - 2 kg; spicy - 150 gr;
garlic - 300 gr;
vinegar 9% - 125 ml;
sugar - 125 gr;
sunflower oil - 250 ml;
mix of fresh herbs (dill, parsley, cilantro, celery) - 200 gr;
coriander seeds - 10-20 pieces;
hops-suneli - 30 gr;
salt to taste.

Tomatoes and both types of pepper are thoroughly washed, the seeds are removed from the latter and the vegetables are passed through a meat grinder. Oil is added to the mass and the mixture is boiled for 1 hour, stirring constantly. After they are removed from the heat, cool, add chopped garlic, sugar, vinegar and salt. Greens and seasonings are ground in a blender, transferred to a blank for adjika and let it brew for an hour.

The finished sauce is poured into clean jars and stored in the refrigerator. This adjika is used not only for sandwiches, but also as a seasoning for cooking poultry and red meat. To do this, the meat is washed, coated with sauce and baked in the oven.

Due to the green color will turn brownish. If red sauce is needed, ripe and fleshy tomatoes are taken and the mixture is additionally tinted with tomato paste.

Recipe for walnut adjika

You will need:

tomatoes - 500 gr;
walnuts - 400 gr;
sweet pepper - 200 gr; sharp - 1-2 pcs.;
garlic - 3 heads;
cilantro greens - 1 bunch;
sunflower oil - 4 tbsp. l.;
vinegar 9% - 30 ml;
salt to taste.

Tomatoes are peeled from the stalks, sweet peppers from the seeds, garlic and walnuts from the husk. Vegetables and herbs are washed, chopped in a blender or meat grinder, oil and vinegar are poured into the mixture, salted and mixed.

You can eat adjika right away, for storage you need to pour it into a sterilized container and roll it up. The nutty flavor of the sauce complements meats, appetizers and pasta dishes well.

Adjika from tomatoes for the winter may not be rolled up, then it must be stored in the freezer. To do this, it is laid out in plastic containers or bags, frozen and thawed during the winter. The sauce cannot be re-frozen, so it is immediately divided into portions that can be eaten 1-2 times. Defrost in the refrigerator.

Handmade plums

Adjika from tomatoes for the winter with plums turns out to be sweet and tender. It goes well with salads of greens, cheese and nuts, emphasizes the taste of game and any other meat.

You will need:

tomatoes - 0.5 kg;
plums - 0.5 kg;
sweet pepper - 0.5 kg; sharp - 2 pcs.;
garlic - 2 heads;
sugar - 100 gr;
vinegar 9% - 2 tsp;
salt to taste.

Wash vegetables and plums and remove excess moisture with paper towels. Tomatoes are peeled from the stalks, cut crosswise, scalded with boiling water and the skin is removed from them. Seeds are removed from sweet peppers, seeds are removed from plums. Everything, except vinegar and salt, is put in a saucepan and simmered over low heat until mashed. Then turn off the fire, add vinegar and salt, mix and leave the mixture for 2-3 minutes.

The hot billet is poured into sterilized jars, rolled up and put the container with the lids down until the adjika cools down. Store seasoning in the basement or in the refrigerator.

Adjika with plums will be even better if you add a few teaspoons of smoked paprika to it. This seasoning will give the meat a smoky flavor and improve the taste of the dish.

Spicy tomato and pumpkin

With pumpkin it turns out spicy and sweetish. They eat it with chicken or make pasta sauces based on seasoning.

You will need:

tomatoes - 500 gr;
pumpkin - 500 gr;
apples - 200 gr;
sweet pepper - 200 gr; sharp - 1 pc.;
onion - 100 gr;
lemon - 0.5 pcs.;
garlic - 1 head;
greens (basil, parsley, cilantro or mix) - 1 bunch;
vegetable oil - 50 ml;
salt to taste.

Vegetables and fruits are washed, apples and peppers are cleaned of seeds, pumpkins are cleaned of seeds and peel. Onions are cut into cubes. Together with apples, tomatoes, pumpkin and pepper, it is wrapped in foil and baked in the oven at 180°C for 20-30 minutes. Then the skin is removed from the tomatoes, peppers and apples and the baked vegetables and fruits are chopped in a blender.

Then squeeze the lemon juice into the gruel, add the remaining ingredients, grind again and salt to taste. The sauce can be served immediately. Adjika from tomatoes for the winter is rolled up in sterilized jars and kept in the refrigerator.

You need to choose your favorite proven varieties of pumpkin. They can be sweet or bland, with or without a pronounced spicy taste - the taste of the sauce will depend on this.

From zucchini

The sauce is not very spicy, sweet and sour. It is quickly eaten in combination with bread as an appetizer.

You will need:

tomatoes - 500 gr;
zucchini (without peel and seeds) - 2 kg;
sugar - 250 gr;
tomato paste - 250 gr;
vegetable oil - 250 gr;
garlic - 100 gr;
bay leaf - 1-2 pcs.;
vinegar 9% - 60 ml;
red ground pepper - 1 tsp;
salt to taste.

Zucchini and tomatoes are ground in a meat grinder. The remaining ingredients are added to the pan, except for vinegar, salt and pepper, put on fire and after boiling, stew for 30-40 minutes. A couple of minutes before readiness, vinegar is poured into the puree, salt and pepper are put in, and the bay leaf is pulled out. Hot adjika is poured into sterilized jars, rolled up, allowed to cool upside down and put into a cellar or refrigerator.

The recipe for "Ajika from tomatoes for the winter" should be chosen based on taste preferences and shelf life requirements. Sauces that do not require cooking do not store well. They are best kept in the refrigerator and eaten first.

For long-term storage, tomato adjika is selected for the winter, which is rolled up in hot sterilized jars.
Watch the video on how to cook adjika in Armenian.

Good day!

Love spicy like I love it? Then this article will definitely come in handy for you! Having prepared for the winter, it's time to start preparing such a wonderful, fragrant sauce as adjika. Moderately spicy, it will be an addition to any dish. It can also be used in all kinds of marinades and gravies.

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

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

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

Cooking adjika without cooking is good because there is no thermal processing of vegetables during cooking. Thus, we save all the vitamins that will more than once help the body cope with colds and viruses.

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

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

Cooking:

We separate the containers so that the amount of hot pepper can be adjusted to your liking.

We taste it so that there is enough salt and sugar.

Recipe for homemade adjika with apples for twist

Apples are widely used in the preparation of adjika. They bring out their sweet and sour taste, combined with hot peppers, filling the sauce with even more flavor.

Be sure that apples will definitely not spoil the dish, but will make it even tastier.

We will need:

Cooking:

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

Another very simple no-boil recipe with vinegar. Adjika turns out to be moderately spicy, slightly burning the tongue, in general, such as many people love it.

And, since nothing needs to be cooked, time is significantly saved, which can be usefully spent with your family and friends.

We will need (for 3.5 l adjika):

Cooking:

Gorloder at home for the winter without vinegar

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

Just imagine what aroma will reign in your kitchen while boiling vegetables! It's just incredible - you will lick your fingers!

We will need:

Cooking:

Taste, add salt if necessary.

Adjika from zucchini with tomatoes - you will lick your fingers!

We will need:

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

Cooking:

Burning adjika from gogoshar

Gogoshary is a type of pepper that tastes sweet and spicy at the same time. But, if you do not have this type of pepper, then, of course, it can be replaced with sweet.

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

We will need:

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

Cooking:

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

Video on how to cook classic Abkhaz adjika without bell pepper

Spicy adjika without tomatoes and sweet peppers using suneli hops looks quite dense. It's perfect for the spicy lovers. Watch the video and learn how to quickly prepare this wonderful sauce.

We will need:

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

Cooking:

Delicious spicy tomato and pepper sauce for the winter with cooking

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

Cooking:

Green adjika in Georgian with onions at home

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

We will need:

Cooking:

That's all, friends! As you can see, cooking adjika will not be difficult for you. Most of the work will be done by your favorite kitchen helpers, it only takes a little time from you. But the result is worth it. And it will definitely be appreciated!

Recipes for the most delicious homemade adjika:

Today we will talk about the most wonderful spicy appetizer, which is customary to smear on a piece of fresh fragrant bread, Her Majesty the Queen on our table, incomparable adjika. It is good to consume this queen even with a bite with hot soup, even with meat on the coals ... she will go with a bang to any savory dish!

The benefits of adjika are undoubtedly great, not only does it retain the entire set of vitamins and trace elements that make up the products, its components, but in general it has a beneficial effect on increasing metabolism, improves appetite and has some antiviral effect.

Well, at first the simplest recipes and gradually complicate.

The most delicious homemade adjika - Abkhaz hot spicy adjika for the winter

The recipe is classic, traditional, original. The easiest to prepare, literally a ten-minute matter.

Products:

a pound of hot red pepper, slightly dried in the sun, if you don't want it too spicy, take out the seeds,
a good bunch of cilantro, preferably harvested during flowering,
a small bunch of sprigs of young dill,
bunch of parsley leaves
5 heads of garlic,
3 table spoons of suneli hops,
a glass of coarse salt,
you can add a couple of handfuls of walnut kernels - for an amateur.

Clean, wash, dry everything. Scroll through a meat grinder, salt, mix and scroll a few more times to get a homogeneous paste. Even better, use a food processor with a sharp knife and chop everything into dust.

Let it brew on the kitchen table for a couple of days. Divide into jars or food containers and store in the refrigerator.

Homemade adjika - a recipe with horseradish

The invention is already Russian culinary specialists. The people call it differently - horseradish, gorloder, horseradish. Simple and quick to prepare, a set of products for her in August in every garden with a shaft. Keeps great in the fridge all winter.

tomatoes very ripe kilogram,
horseradish - a tenth of the tomatoes classically, but who likes more spicy add more,
a couple of pods of hot red chili,
a couple of heads of garlic
spoon with salt on top.

Here, in working with horseradish, a meat grinder is preferable than a food processor, the texture of horseradish is too viscous.

So, wash, clean, dry everything. We turn through a meat grinder and mix well. When we skip horseradish, it is better to put a plastic bag on the meat grinder and tie it on the outlet neck - it will not pinch your eyes. Or throw all the components interspersed, also to reduce the ingress of horseradish vapor into the air.

Salt, mix thoroughly until the salt is completely dissolved.

We place in sterile dry jars and put them in the refrigerator or cellar.

It is very suitable for any first or second course as an addition to bread on cold winter evenings.

Well, very fast and tasty! Guests and family will appreciate the table perfectly.

Ingredients:

ripe tomatoes 3kg,
hot pepper only 4pcs,
sweet pepper, preferably red 5pcs,
garlic 10 large teeth,
onion 5pcs,
½ cup vegetable oil,
table vinegar 9% 5 50 ml,
salt - a spoon with a large top.

We do it step by step:

Wash, clean, dry everything. Cut out the seeds from the pepper.
Twist in a meat grinder or chop tomatoes, peppers, onions and garlic in a blender.
Mix with vinegar and salt. Add the oil last and mix thoroughly.
In sterile dry jars and put in the refrigerator or cellar.

It will be very tasty at the table!

Video recipe: spicy adjika for the winter - you will lick your fingers

Open a jar of such a burning blank on a winter day and remember those summer times with barbecue.

This recipe will be more complicated and more time consuming, but the result is worth it, take my word for it. In addition, such a blank can be stored in the cellar for years, if necessary.

The fact is that this adjika, unlike the previous ones, we will cook with you.

tomatoes large, very ripe 3kg,
large carrot 1.5 kg,
bell pepper 2kg,
garlic 10 cloves,
chili pepper 2 pods,
salt 2 tables. spoons,
half cup sugar
vegetable oil half a glass,
table vinegar half a glass, can be replaced with apple cider vinegar.

Now cooking:

Wash everything, clean, cut out the seeds from the pepper, dry it.
Cut the tomatoes into large pieces in a saucepan, pour half a glass of water and bring to a boil over medium heat. We do not let it boil, we immediately remove and cool. On a sieve we roll back the skins and seeds, we get a thick tomato juice with pulp.
Grind carrots and peppers in a blender. We put it on a small fire for an hour and a half.
Add crushed garlic, salt and sugar, pour in vinegar, mix and let simmer for another 5 minutes.
Remove from the stove and quickly lay out in sterile jars, roll up, turn over and under a fur coat until completely cooled.

This option gives scope to your imagination. You can experiment on the basis of this recipe as you like, adding any vegetables and even fruits to it during cooking - everything will be delicious.

Delicious adjika from zucchini in Belarusian

Another unusual recipe, its other name is adjika with zucchini in Belarusian.

zucchini 3kg,
carrots half a kilo,
sweet pepper half a kilogram,
tomatoes a kilogram and a half,
garlic peeled glass,
ground red pepper 2.5 tablespoons,
vegetable oil glass,
salt 2.5 table. spoons,
sugar glass.

The preparation is the simplest:

As usual, wash, clean, dry everything. Scroll through a meat grinder or chop in a food processor, garlic too, but in a separate bowl.
Mix the resulting vegetable paste with vegetable oil, add sugar and boil in a large roasting pan with a thick bottom for about forty minutes.
Add hot pepper and garlic, simmer for another five minutes.
Remove from heat, place in sterile jars and roll up. Turn over and under a fur coat until the morning.

The taste of this adjika is tender, sweet with piquant sourness, not very spicy.

Adjika homemade - a recipe for the most delicious homemade adjika for a twist

The so-called bitter. A dish for real men - very spicy!

tomatoes 5 kilograms,
carrots 2 kilograms,
300 grams of hot chili,
kilogram of garlic
paprika kilogram,
vegetable oil 200g,
salt spoon with a large top.

Wash, peel and dry all vegetables. Scroll through a meat grinder or chop in a food processor. Put in a saucepan, add oil and salt. Simmer for about an hour over low heat, stirring occasionally. Place in sterile jars and seal. Cool down under a fur coat.

More interesting articles on homemade preparations for the winter:

Pickled zucchini

How to cook adjika without bell pepper at home - with eggplant and honey

But with eggplant! Somewhat exotic, but tasty - you will lick your fingers!

You will need:

tomato 3kg,
eggplant 2kg,
garlic 0.5 kg,
4 hot chili pods
a glass of vegetable oil
half a glass of table vinegar 9%,
parsley to taste, if you really like it, then a good bunch,
dill is also at your discretion,
3 large spoons of sugar
Salt table. spoon with a large slide,
three tablespoons of honey, as much as you scoop.

Chop all vegetables in a food processor. Eggplant for greater sophistication can be cut into small cubes. Put in a large roasting pan, salt, mix with sugar, butter and simmer over low heat for about 50 minutes.

Add honey and stir thoroughly. Add finely chopped fresh herbs, boil for a couple of minutes and add vinegar. Stir and let stand for a few minutes. Put in sterile jars, put on the lid and cool under a fur coat.

Honey will give the dish a special charm!

How to cook the most delicious homemade adjika with apples

Also somewhat exotic and unusually tasty recipe.

Products:

tomatoes a little more than a kilogram,
sweet paprika 0.5 kg
apples 0.5 kg, preferably sour,
hot chili 3 pods,
carrots 0.5 kg,
garlic 2 heads,
table salt. a spoon,
vinegar table half a glass,
vegetable oil half a cup,
sugar half a glass.

Cooking:

Wash and dry ingredients. Remove seeds from peppers and apples.
Chop all vegetables except garlic in a blender to dust and put in a large roasting pan.
Simmer for approximately 1 hour 20 minutes.
Add crushed garlic, oil, sugar, salt and vinegar to the resulting mass and mix. Boil for three more minutes.
Place in sterile jars, roll up and leave to cool upside down under a fur coat.

Very tasty and fragrant!

Recipe for homemade adjika without vinegar with plums or cherry plums

But at the same time it is very unusual, because with plums or cherry plums, whoever likes what!

Ingredients:

1kg plums, preferably unripe or cherry plums,
15 good garlic cloves
2 hot chili pods
5 kg sweet paprika, ¼ teaspoon ground black pepper, coriander, cloves,
on a small bunch of greens that you find - dill, basil, tarragon, parsley,
tomato paste 1 spoon,
salt table spoon with a small top,
half a glass of sugar.

Cooking:

Rinse vegetables thoroughly, remove pits and seeds from peppers from plums, dry.
Chop plums, peppers and all herbs in a food processor.
Salt, add sugar, ground spices, tomato paste, mix thoroughly and simmer for about half an hour on a small fire.
Add finely chopped garlic and boil for another three minutes.
Place in jars and seal. Inverted under a fur coat until completely cooled.

Enjoy your meal!

Delicious adjika with carrots for the winter

Carrots alone will be a bit boring, so let's add pumpkins to it too! And we get a completely unique recipe. It is a pity that it is not stored for a long time, so it is better to make a half portion to eat quickly!

Products:

per kilogram of carrots and pumpkins,
half a kilo of onion and sweet pepper,
2 chili pods
half a glass of vegetable oil.
a bunch of cilantro and basil,
garlic 10 cloves
lemon,
a tablespoon with a little salt.

Cooking:

Wash all the main vegetables, peel, remove the seeds from the pepper, cut into pieces and put on a baking sheet. Cover with foil and bake for forty minutes.
Cool and grind in a blender along with chili pepper, lemon, garlic, herbs and salt.
Serve straight to the table!

From the history of spicy snacks

Adjika - the word itself is of Abkhazian origin and means, in fact, bread and salt, a welcome meal when meeting dear guests. Rubbed her wives of Caucasian horsemen in the old days on a stone, investing a lot of time and effort into this unpretentious occupation. But we are modern and advanced people, so we won’t kill ourselves like that. There are combines, blenders, meat grinders in our kitchens - so let them twist, and tinder, and crumple, and we will look after them!

Initially, it was a paste-like salty mass of red color, which includes various components, red hot pepper and garlic, coriander and blue fenugreek ... Do not be afraid of blue fenugreek, it is called cleverly utsho-suneli, it is almost always included in the composition of all of us well known hops-suneli.

However, over time, people have learned to add a lot of other healthy and nutritious vegetables and even fruits with nuts to adjika, making it less salty and spicy, quite suitable for our inexperienced European stomach.

The color has also changed, now green adjika is also prepared from green pepper. It is very convenient to use it mixed with sour cream or mayonnaise to prepare various sauces and as a seasoning for soups.

Home cooking rules

Immediately here I will tell you some general rules when preparing adjika, so as not to be repeated in every recipe and I will highlight them in italics:

Wash vegetables and other components thoroughly and be sure to dry them on a towel, especially for those recipes that are not heat-treated - not a drop of water should get into the dish!
Be sure to sterilize jars and lids and let them dry!
Important!!! First we sterilize the jars - then we start cooking!
It is advisable to work with hot hot peppers with gloves so as not to get burned!

Well, perhaps, that's all about adjika, a delicious, fragrant and varied seasoning that takes its place of honor on my table. Hopefully yours is now too!

Classical adjika - Georgian and Abkhazian - does not contain tomatoes. This is a spicy seasoning that is made from hot pepper and various spices by rubbing. It turns out a pasty mass. In Russia, adjika is most often called a sauce, which is likely to be spicy, made from tomatoes, bell peppers and other vegetables. Adjika from tomatoes is one of the most common in our country. But many housewives make adjika from eggplant, too.

In this article, I will write 7 tomato adjika recipes. It can be boiled, or you can make a sauce from raw vegetables. Sweet pepper, carrot, apple, eggplant, garlic, hot pepper can be added to tomato adjika. Read the content and choose the recipe to your taste.

Be sure to try adjika before putting it in jars. Since tomatoes can be of different acids, the amount of sugar and vinegar can vary. At the end of cooking, taste and, if necessary, add what you need.

Adjika can be made without cooking, raw. This is a very simple recipe and quite quick. At the same time, all vegetables retain vitamins that disappear during cooking. Such a tomato sauce will have the aroma of fresh vegetables, which will please you very much on cold autumn and winter days. It is necessary to store such adjika in the refrigerator. For its preparation, you need to use only fresh, not spoiled vegetables. If the vegetables are not in good condition, then the workpiece will ferment.

Ingredients:

tomatoes - 1 kg
sweet pepper - 25 pcs.
hot chili pepper - 3-4 pcs.
garlic - 1 tbsp. in a purified form
parsley and dill - 1 bunch each
sugar - 100 gr.
vinegar 9% - 100 ml
salt - to taste - 1 tbsp. (taste)

Cooking method:

1. As you can see, you need a lot of garlic. But, if you don't like the strong garlic taste, reduce the amount. Especially since the garlic will stay fresh. Peel the garlic. You can quickly peel garlic by cutting off its root. Next, crush the head of garlic with a knife and place in a metal bowl. Top with second bowl and shake. Open - and the garlic is already peeled.

2. Remove the seeds from sweet and bitter peppers, cut the tomatoes into 4 parts.

Approach washing vegetables responsibly. Since adjika will not boil, you need to wash the vegetables very well. You can even scald it with boiling water for a couple of seconds. Nothing will be cooked from this, but there will be a little less germs.

3. Finely chop the clean greens with a knife.

4. It remains to turn the vegetables into gruel. To do this, pass them through a meat grinder (tomatoes, all peppers, garlic). Add herbs, salt, sugar, vinegar to this mixture and mix thoroughly. Leave for 4 hours to disperse sugar and salt. Stir the adjika several times while it infuse.

5. Arrange the workpiece in sterilized jars and close with lids that have been in boiling water. Store in refrigerator.

Adjika from tomatoes with bell pepper

In this recipe, adjika is cooked, during this time it thickens a little. That is why it can be stored for a long time at room temperature (for example, in the kitchen in a closet or under the bed). All tastes are quite balanced, but the amount of salt and sugar can change if the tomatoes are too sour or, conversely, sweet. Be sure to taste the finished product before canning it. You can always add the flavoring ingredient that is required in this case.

Ingredients (for 2.7 l):

tomatoes - 2 kg
red bell pepper - 1 kg
red hot pepper - 2-5 pcs. (according to desired spiciness)
garlic - 100 gr.
sugar - 1/2 tbsp. (100 ml)
vegetable oil - 100 ml
vinegar 9% - 100 ml
salt - 1 tbsp. without a slide

Adjika from tomatoes - preparation:

1. Start by preparing vegetables. They need to be washed, garlic peeled. Cut sweet pepper into arbitrary pieces, removing the seed box. Remove stem from tomatoes and cut into quarters. If there are spots on the vegetables (rot, growths, cracks), they need to be cut off. In hot peppers, you do not need to get the seeds, it will be enough to cut off the stem. Seeds will give extra sharpness.

To quickly peel a head of garlic, cut off the root and press down with a knife.

2. Grind tomatoes and peppers (sweet and spicy) using a meat grinder or blender.

3. Pour the ground mixture into a saucepan and set to boil. After boiling adjika, reduce the heat to low and cook for 40 minutes, stirring so that the sauce does not burn. While the workpiece is cooking, sterilize the jars and lids.

4. After 40 minutes of cooking, add salt, sugar and vegetable oil to adjika, stir and cook for another 5 minutes.

6. Arrange boiling adjika in sterilized jars and immediately roll up hermetically with lids. You can use lids with a rubber band for the typewriter, or you can use reusable metal screw lids. Turn the preservation over, see if the lid is rolled up well. And wrap yourself in a warm towel or blanket. Leave for a day, and then remove to any place, as long as it is dark and dry.

7. Here is such a simple recipe. This tomato adjika keeps well and goes well with meat dishes.

Non-spicy adjika from tomatoes with carrots

There are people, including myself, who don't like spicy food. Well, I can’t eat dishes generously seasoned with red pepper. Also, children will not eat hot sauce. And this recipe is for those people - it does not contain chili peppers. In this case, there will be a spicy taste that garlic gives. And also the sauce is seasoned with various aromatic spices.

This adjika will be thick, unlike the previous recipe. From the inventory you will need a juicer.

Ingredients:

tomatoes - 5 kg
sweet pepper - 1 kg
carrots - 1 kg
garlic - 200 gr.
salt - 10 tsp
sugar - 300 gr.
vinegar - 0.5 tbsp.
black peppercorns - 20 pcs.
white peppercorns - 20 pcs.
allspice peas - 10 pcs.
ground coriander - 1 tbsp.
ground ginger - 1 tbsp.
bay leaf - 4 pcs.
dry mint - 2 tbsp.
fresh dill - 3 tbsp

Adjika from tomatoes is not spicy - cooking:

1. Wash the tomatoes well and cut into slices. Run them through a juicer. Pour the resulting juice into a saucepan and put on the stove to boil. After boiling, boil over low heat for 30 minutes.

2. Peel the garlic and carrots, remove the seeds from the pepper. Grate the carrots, and then pass through a meat grinder. Also chop the peppers and garlic.

3. Put all seasonings on gauze folded in two layers. Gather the edges of the gauze to form a pouch. Tie the bag with spices with a strong thread. Cut off the long ends of the thread and gauze.

4. When the tomato juice boils for half an hour, put the rest of the twisted vegetables in it and mix. Then put a bag of seasonings in the adjika and drown it.

5. Put the adjika to cook on a slow fire for 1.5 hours. Stir occasionally so nothing burns. When the vegetables are cooked, remove the bag and squeeze it well into the pan. Add salt and sugar, cook for another 10 minutes. When the salt and sugar dissolve, be sure to try it. Due to the different varieties of tomatoes, these additives should be added according to taste. The amount may vary in different situations. Add salt if necessary, if adjika is too sour, add sugar.

6. 5 minutes before readiness, pour in the vinegar. But vinegar can not be added, adjika will be well stored anyway. Focus on your taste.

7. Pour hot adjika into sterilized jars and roll up. Turn over, wrap and let cool. Such adjika will have a spicy, sweet and sour taste. This is a wonderful sauce.

Tomato adjika without vinegar with garlic

This adjika is not raw, it needs to be boiled. Cooking time can be any, it depends on how thick the sauce you prefer. If you want the most useful product, after boiling, cook for 5 minutes and immediately roll into jars. If density is in the first place, then you can cook adjika for 1 hour, during which time the sauce will boil down.

Ingredients:

tomatoes - 3 kg
bell pepper - 4 pcs. major
garlic - 2 heads
hot capsicum - 2-3 pcs.
salt - 3 tsp
sugar - 150 gr.
bay leaf - 4 pcs.
a mixture of ground peppers - 1 tbsp.

Adjika from tomato without vinegar - how to cook:

1. The beginning is standard. Wash the vegetables, peel and cut into pieces that will go into the meat grinder. In hot peppers, you need to cut the stem. If you like adjika spicier, then leave the seeds - they contain all the bitterness. For a milder taste, the seeds must be removed. Remove all seeds from sweet peppers, cut off the stalk from tomatoes.

2. Twist all the vegetables in a meat grinder and put them in a large saucepan. Add sugar, salt, ground pepper, bay leaf. Put on fire, bring to a boil and cook for 5 minutes. Taste and add sugar or salt if needed.

3. Pour hot adjika into sterile jars and screw tightly with lids. Let the preservation cool and store in a place where the sun's rays do not fall. It will be delicious, fragrant, spicy and bright!

Adjika without cooking with horseradish

This sauce is also called “horseradish”, as horseradish root is used instead of hot pepper. It turns out a bright, spicy taste. Since this preparation is not cooked, it must be stored in the refrigerator.

Ingredients:

tomatoes - 1 kg
horseradish root - 100 gr.
garlic - 100 gr.
sugar - 1 tsp
salt - 1-2 tsp

How to cook horseradish:

1. Peel horseradish and garlic. Wash the tomatoes and cut into pieces that will go into the meat grinder. Scroll all the vegetables in a meat grinder and put in a large container.

2. Add salt and sugar and stir. It is the mixing process that needs to be given more attention. The main task is to dissolve salt and sugar. They will not dissolve immediately, so leave the sauce for a day at room temperature. Cover the pot with a lid to prevent small debris and dust from getting into the food. Stir adjika periodically so that the crystals dissolve faster.

3. The next day, the snack can be laid out in jars. Only jars should be sterilized so that adjika stands longer and does not turn sour. You can close it with nylon or euro-lids, pre-sterilized. Such adjika should be stored in the refrigerator.

Spicy adjika for the winter with tomatoes and apples

Apples will add a nice extra flavor to the finished sauce. It is better to take sour apples, but you can also use sweet and sour ones. Then the amount of sugar will need to be reduced.

Ingredients:

tomatoes - 2.5 kg
carrots - 1 kg
bell pepper - 1 kg
apples - 1 kg
hot chili pepper - 60 gr.
garlic - 200 gr.
sugar - 200 gr.
salt - 40 gr.
sunflower oil - 250 gr.
vinegar 70% - 1/4 tsp (or 1 tablespoon 9%)

Cooking method:

1. Wash the vegetables, peel the carrots and garlic, remove the seeds from the sweet pepper. Pass tomatoes, carrots, apples and bell peppers through a meat grinder. Place chopped vegetables in a large bowl.

2. Put adjika on fire and bring to a boil. Then boil over low heat for 1 hour, the lid should be open. Stir occasionally so that nothing burns.

3. After an hour of languor, add salt, sugar, vegetable oil. Pass garlic and hot pepper through a meat grinder and put in adjika. Stir and cook for another 15 minutes.

4. Lastly, pour in the vinegar essence, stir and pour the boiling sauce into sterilized jars. Roll up, turn over, wrap and chill. It turns out adjika with an interesting taste, in winter it is simply irreplaceable.

Adjika from tomatoes with eggplant

Another version of tomato adjika is with eggplant. It is easy to prepare and keeps well. Such adjika needs to be boiled, respectively, it can be stored at room temperature.

Ingredients:

red fleshy tomatoes - 1.5 kg
eggplant - 1 kg
bell pepper - 1 kg
garlic - 300 gr.
hot capsicum - 4 pcs.
salt - 35 gr.
sugar - 100 gr.
sunflower oil - 250 gr.
acetic acid 70% - 3/4 tsp

Cooking method:

1. Wash all vegetables. Cut the skin off the eggplants, remove the stalks from the tomatoes and cut them into pieces, remove the seeds from the sweet and bitter peppers, and peel the garlic.

2. Pass tomatoes, sweet peppers and eggplants through a meat grinder. Take a large saucepan, pour vegetable oil on the bottom. And put the chopped vegetables into this pan. Put on fire and bring to a boil, be sure to stir. Then reduce the heat and cook for 30 minutes with the lid open, remembering to stir from time to time.

3. While the adjika is cooking, grind the garlic and hot peppers in a meat grinder. After half an hour of cooking, add them to the sauce. Also at the same time, put salt and sugar, mix and cook for another 10 minutes.

4. Adjika is ready, you just need to pour in acetic acid, stir and pour into sterilized jars. Then roll up the jars, turn over and wait until it cools completely. Eggplant gives this sauce its unique taste.

Tomato adjika is a very simple preparation. If it is done without cooking, then in general it does not take much time to cook. If there is not enough space in the refrigerator to store jars, cook adjika and store it in an apartment in a dark place. In any case, get a delicious sauce that can be served with almost any dish in winter.

Speaking of sauces. The famous mayonnaise can be prepared at home in 5 minutes from natural products. At the same time, the consistency and taste will be like those of a store-bought Provence. Read on the blog. And to help this site grow, hit the social media buttons below and share this recipe with your friends. Until new tasty meetings!

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