Adjika from instant tomato. Adjika "Restless Sinner"

We proudly call any vegetable mixture heartily seasoned with hot pepper, garlic and (sometimes) horseradish adjika. And although this sauce is only remotely related to the classic Abkhazian seasoning, it does not become less tasty because of this. Most often, available vegetables and even fruits are taken as the basis. A piquant preparation is made from squash pulp, plums, apples, gooseberries and even garlic arrows. But the adjika from tomato and garlic found the greatest popular love. For the winter, it is harvested without cooking or in a boiled state. The first option attracts with its lightness, ease of preparation and unique fresh tomato flavor. That's where I plan to stop. Here are two of my favorite recipes. Just fire! Try with care, eat with pleasure.

Raw homemade tomato adjika "Khrenovina" with garlic and horseradish

Despite the funny name, reminiscent of carelessness and playfulness, the dish turns out to be serious - spicy, fragrant and juicy. The first impression is deceptive. At first, you get the kilo-sweet taste of the tomato, but after a few moments, the garlic-pepper-horseradish (sorry, that's not a dirty word) pungency catches up with it. The perfect accompaniment to crispy grilled meats. It cuts great!

Ingredients:

Exit: 2.5 l

How to prepare adjika from tomatoes and garlic for the future (for the winter) without sterilization and cooking:

Watery tomatoes are not suitable for making sauce. It will turn out liquid and not so tasty. But with green fruits it comes out great too. Blanch the tomatoes, if desired, and remove the skins. The blanching procedure, despite the unusual foreign word, is simple. Boil water in a saucepan. Without removing it from the heat (heating should be minimal), put the fruits into boiling water. To make it easier to remove later, place them in a metal sieve (colander). Forget about tomatoes for 4-6 minutes. Take out. Cool down a bit. The peel is easy and neat to remove. I almost always chop whole tomatoes into adjika. Thin skin in the finished product is practically not felt. Wash the tomatoes. Remove the "patch" - the rest of the stem. Cut the pulp into 4-8 pieces.
Remove stems from sweet peppers. You can leave the seeds or cut them out. With seeds it turns out more fragrant.
Wash and clean the horseradish root. Remove the husk from the garlic. Cut the stalks off the hot peppers. Divide each pod into several parts. If you like it spicy (and you probably are), don't throw away the core.
Grind all the prepared ingredients to the state of a heterogeneous thick paste with small pieces. This is easiest to do in two ways: through a meat grinder or a blender. Garlic cloves, horseradish and chili pods are best ground separately from tomatoes and bell peppers.
Mix all vegetables and spices. Pour into a large bowl. An enameled or plastic container is suitable, since adjika can be prepared without cooking and other heat treatment. But it is better not to use metal without enamel, since the metal will oxidize under the influence of acid.
Add the right amount of salt and sugar. Pour in vinegar and vegetable oil. Stir. Leave at room temperature for 1-2 hours. From above it is desirable to cover with gauze. In the process of "rest" on the surface of the adjika, foam will collect. It is not necessary to remove it, but it is better to remove it carefully. Instead of 9% vinegar, you can use 6%. It will need 150 ml.
After the specified time, stir the Horseradish again. All grains should dissolve. Arrange adjika in prepared (sterile, dry) jars. Close with capron caps. Store the seasoning in the refrigerator or in a dry, dark cellar (at a temperature not exceeding +6 degrees).
Such fragrant adjika turns out juicy thanks to tomatoes, uniquely vigorous due to garlic, horseradish, chili and is excellent until winter.

Adjika without cooking from red tomatoes, herbs and garlic on aspirin

There is a sauce before the first (as well as before the subsequent) date is strictly contraindicated. A vigorous, persistent aroma is unlikely to be masked even by a whole pack of chewing gum. But true connoisseurs of spicy savory dishes will enjoy tremendous pleasure. The recipe is simple, and the result is as expected. Instantly tears through the nasopharynx and causes a mean male (well, or female, depending on who tries) tear.

List of required products:

Exit: 2-2.5 liters.

Cooking process:

The peculiarity of this recipe is that it is not necessary to use the whole tomato. That is, you can adjust the consistency of the sauce to your liking. That is why I have indicated the inaccurate number of ingredients in the list. Before adding salt and aspirin, it is advisable to measure the exact amount of adjika so as not to “miss”. Otherwise, there is a risk of souring during storage until winter. Remove stems from tomatoes. It is not necessary to remove the skin. Cut into large pieces. If you are used to using a meat grinder to prepare adjika, then chop all the ingredients one by one. When chopping with a blender, you can put vegetables (except tomatoes) and spices in one container and grind everything together in small portions. Puree the tomatoes and set aside for now if you want to experiment with thickness.
Wash the fleshy sweet pepper. Cut into random pieces after removing the tails and core.
Divide several heads of garlic into separate cloves and peel. Bitter pepper cut into thick rings with seeds. The more spices you put in, the more vigorous the sauce will turn out.
Soak parsley and/or cilantro in cold water for 20-30 minutes. Pour boiling water over. Dry. Tear with your hands. Put to other components.
Grind all products to a puree-like consistency. Pour tomato puree into adjika until you reach the desired consistency. Measure the volume of the resulting seasoning.
Crush the aspirin tablets. Pour into the preparation. Send salt there. Stir. Close the container with raw tomato adjika. Send to infuse in the refrigerator for 8-12 hours. Stir a couple of times.
Sterilize half-liter jars (over steam, in the microwave, in the oven). Discuss. Pour boiling water over capron (polyethylene) lids. Let them dry. Spread the adjika on the banks. close. So that the sauce does not turn sour, because it is prepared for the future without cooking, store it strictly in the refrigerator until winter. The exception is the cellar, where it is dry and dark all year round, the temperature is constantly low.
The cost of preparation is wonderful. If there is a little, enough until the spring. But this rarely happens. You can try right away.

The season of preparing vegetables for the winter for good housewives is in full swing: it's time for tomatoes, peppers and other goodies from the south. And this means that it's time to look at old, favorite recipes and not give up on new gastronomic experiments. Below is a selection of adjika recipes, in addition to the usual spicy tomato sauce, you can cook adjika from other, most unexpected vegetables and even berries.

Spicy adjika for the winter - photo recipe step by step

If you love spicy dressings served with meat, the following recipe should definitely be in your culinary piggy bank. Moreover, it does not take much time and products to create an adjika snack bar. Just five vegetables, simple spices, oil, vinegar, and tomato paste are all you need to make this amazing preserve.

Yield: 6 jars of 200 ml

Cooking time: 2 hours 0 minutes

Quantity: 6 servings

Ingredients

Green bell pepper: 1 kg
Tomatoes: 500 g
Onion: 300 g
Hot pepper (chili or pepperoni): 25 g
Garlic: 1 goal.
Sugar: 40 g
Vinegar: 40 ml
Salt: 25 g
Tomato paste: 60 ml
Refined oil: 40

Cooking instructions

How to cook adjika for the winter from tomatoes

Many cooks cook adjika quickly using ready-made tomato paste. But it is difficult to call this option ideal, real housewives use only fresh tomatoes, harvested at their own summer cottage or purchased from farmers.

Products:

The most ripe, selected, fleshy tomatoes - 5 kg.
Garlic - 0.5 kg (5-7 heads).
Bulgarian sweet pepper - 3 kg.
Vinegar, standard 9% - 1 tbsp.
Salt - 1 tbsp. l. (with a slide).
Hot pepper in pods - 3-5 pcs.

Cooking algorithm:

First, disassemble the garlic into teeth, peel. Rinse all necessary adjika vegetables. Then cut the stalks off the tomatoes, cut into pieces. Do the same with pepper, except for the stalks, remove the seeds, you can rinse again under running water. Do not de-seed hot peppers.
Next, twist all the vegetables in an old conventional mechanical meat grinder. (Experienced housewives say that newfangled kitchen helpers, like food processors or blenders, do not give the desired consistency.)
Pour salt, followed by vinegar, mix.
Leave adjika for 60 minutes. Take a sample, if not enough salt and vinegar, then add.

According to this recipe, you do not need to cook adjika, so it will retain all the beneficial properties. You can take products half as much, make sure that adjika “leaves” well, and cook it as needed.

Harvesting adjika for the winter from zucchini

Classic adjika is peppers and tomatoes, but modern housewives are ready to experiment with this dish. One of the most original solutions is the use of zucchini, they make the texture more delicate, fragrant. Such adjika, if made a little less spicy, can be used as a full-fledged snack dish.

Products:

Young zucchini - 3 kg.
Bulgarian pepper - 0.5 kg.
Salt - 50 gr.
Fresh carrots - 0.5 kg.
Red, ripe tomatoes - 1.5 kg.
Vegetable (even better olive) oil - 1 tbsp.
Granulated sugar - 0.5 tbsp.
Ground hot pepper - 2-3 tbsp. l.

Cooking algorithm:

Preparation of yummy begins with washing and cleaning vegetables. Zucchini, if old, then clean from seeds. Do the same with pepper.
Cut vegetables into bite-sized pieces. Grind everything in the good old way - in a meat grinder.
Add granulated sugar, salt, pour in vegetable oil.
Put on the stove. Wait until it boils, then cook over very low heat for 40 minutes, stirring all the time, as the vegetable mass tends to quickly burn to the bottom of the container. At the end of cooking, add hot pepper.
After adding pepper, squash adjika can still be kept on the stove for 5 minutes and can be clogged.
Sterilize jars, they must be hot, lids too. Wrap up for the night.

And let the guests enjoy the unusual taste of adjika in winter and wonder what kind of mysterious ingredient the hostess added here!

How to cook adjika for the winter with garlic

The following recipe is suitable for those housewives who would like to treat their relatives with adjika, but are afraid to cook it because one of the household members cannot tolerate the taste of hot pepper. According to the recipe, this role is “assigned” to garlic, it will take quite a lot.

Products:

Tomatoes - 2.5 kg, ideally the Bull's Heart variety, they are very meaty.
Apples "Antonov" - 0.5 kg.
Bulgarian pepper - 0.5 kg.
Vegetable oil - 1 tbsp.
Carrots - 0.5 kg.
Dill and parsley - in a small bunch.
Garlic - 2-3 heads.
Vinegar (classic 9%) - 2 tbsp. l.
Salt, ground black pepper.

Cooking algorithm:

Prepare vegetables, everything should be perfectly washed, remove seeds and tails from apples and peppers, stalk from tomatoes, cut carrots on both sides.
Next, cut the vegetables into medium-sized pieces. Grind into puree using a meat grinder.
According to the recipe, rinse and dry the greens, do not need to pass through a meat grinder, chop finely enough.
Add salt and pepper to vegetables. Pour vegetable oil into the future adjika. Vinegar is recommended to be poured a few minutes before turning off. Since, according to this recipe, the time for boiling adjika is quite long - 2 hours, the vinegar will evaporate.
The pan should be enameled, vitamins are less destroyed in it. 5 minutes before the end of the cooking process, send finely chopped greens to the saucepan and pour in the vinegar according to the norm.
Lids and containers must first be sterilized in the oven or over steam. Pour hot fragrant adjika, roll up.

Leave a jar for tasting, hide the rest away, otherwise, after the first sample spoon, the family will be difficult to stop.

Adjika recipe for the winter with horseradish

Adjika is a dish of Georgian cuisine, moving to another country or part of the world, it naturally transforms, adapting to local conditions and products. For example, Siberian housewives suggest preparing this dish based on horseradish, which gives no less spicy taste than vigorous Georgian peppers.

Products:

Juicy tomatoes - 0.5 kg.
Horseradish root - 1 pc. medium size.
Garlic - 1 head.
Salt - 1.5 tsp.
Sugar - 1 tsp

Cooking algorithm:

The technology is as old as the world. At the first stage, you need to prepare tomatoes, horseradish and garlic, that is, peel, rinse, cut into pieces suitable for twisting in a meat grinder.
When the turn of chopping horseradish comes, it is advised to twist it not into a plate, but into a plastic bag, securing it with an elastic band. Then the very vigorous flavors of horseradish and its essential oils will be perfectly preserved and will not “get lost along the way”.
Gently combine the tomato-garlic mass with twisted horseradish, add salt and sugar, stir until dissolved.
Sterilize jars, arrange adjika in containers, cork with metal lids.

You can not make such vitamin preparations for the winter, but cook adjika with horseradish directly to the table, with a margin for several days in advance.

Adjika for the winter you will lick your fingers - the most delicious recipe

The more vegetables are included in adjika, the greater the variety of tastes and aromas awaits the taster. The only point is that it is important not to overdo it with hot pepper. When there is too much of it, it will no longer be possible to feel the taste of tomatoes or bell peppers. And for the stomach, excessive spiciness is not very useful.

Products:

Juicy, tasty, ripe tomatoes - 1 kg.
Bulgarian pepper - 5 pcs.
Fresh cilantro - 1 small bunch
Apples with a sour taste, for example, "Antonov" - 0.5 kg.
Carrots - 0.3 kg.
Parsley - 1 small bunch.
Garlic - 2 heads.
Hot pepper - 3-4 pods.
Refined sunflower oil - 1 tbsp.
Salt - 0.5 tsp.

Cooking algorithm:

According to tradition, the hostess is first expected by vegetables. They need to be cleaned of skin, stalks, seeds. Rinse thoroughly in several waters (or under running water).
Cut into pieces so that it is convenient to twist in a meat grinder. According to this recipe, it is allowed to use a newfangled blender for chopping vegetables.
Add salt to the aromatic vegetable mixture, pour in the oil. Greens - parsley, cilantro - can be finely chopped, can be sent with the rest of the vegetables to a meat grinder / blender.
The cooking process lasts at least two hours, the fire is small, frequent stirring will only benefit.
Arrange adjika in small glass containers, previously sterilized. Roll up lids.

Adjika recipe for the winter without cooking

Harvesting vegetables for the winter is usually a very long process. You must first clean all the vegetables, then wash, chop. The cooking process itself can take up to 2-3 hours or sterilization, when there is a danger that the jar will not withstand heat and burst. But there are options for fast cooking adjika that do not require cooking or sterilization, and therefore are popular.

Products:

Ripe tomatoes - 4 kg.
Bulgarian pepper - 2 kg.
Hot pepper in pods (or chili) - 3 pcs.
Garlic - 6-7 heads.
Vinegar (classic version 9%) - 1 tbsp.
Coarse salt - 2 tbsp. l.

Cooking algorithm:

According to this recipe, you can simultaneously sterilize jars, lids and prepare vegetables.
Peel peppers and tomatoes from tails, and peppers also from seeds. Garlic undressed into teeth, remove the husk. Wash all vegetables.
Grind into a homogeneous mass using your grandmother's favorite meat grinder or a modern blender.
After adding salt and vinegar, mix the fragrant and spicy mass thoroughly.
Leave for 60 minutes in a cool place, covering the container with a cloth (not a lid).
Mix again, now you can put it into prepared jars, roll up the lids.
It is recommended to store such adjika in a cool place, ideally in a personal cellar, but it can also be in the refrigerator.

Adjika, prepared in this way, retains the greatest amount of vitamins and minerals.

Homemade adjika for the winter without tomatoes

Each person is individual, there are those who cannot stand tomatoes, but they cannot refuse hot sauces. There are recipes in which tomatoes play a secondary role or are not used at all.

Products:

Sweet pepper - 1.5 kg.
Garlic - 3-4 heads.
Seasonings (coriander seeds, dill) - 1 tbsp. l.
Red hot pepper - 3-4 pods.
Vinegar 9% - 2 tbsp. l.
"Hmeli-suneli" - 1 tbsp. l.
Salt - 3 tbsp. l.

Cooking algorithm:

The hardest part of this recipe is peeling and rinsing the garlic.
Bell peppers are easier to peel, remove stems and seeds. Hold hot pepper under running water, remove the tail.
Twist the peppers and garlic in a meat grinder. Grind coriander and dill seeds, add to the fragrant mixture of peppers and garlic.
Add salt. Boil 30 minutes. Pour in the vinegar. Boil for another 10 minutes.
Arrange in small containers that have passed the sterilization stage. Cork with lids, which were also pre-sterilized.

Senor Tomato can sleep peacefully, adjika is fragrant, juicy, tasty without it!

The recipe for the original adjika for the winter with apples

Fragrant juicy apples with sourness greatly ennoble the taste of adjika. That is why they are an important part of many sauces and hot spices.

Products:

Tomatoes - 3 kg.
9% vinegar - 1 tbsp.
Sour apples - 1 kg.
Bulgarian pepper - 1 kg.
Vegetable oil - 1 tbsp.
Carrots - 1 kg.
Garlic - 2 heads.
Hot pepper - 2 pcs.
Sugar -1 tbsp.
Salt - 5 tbsp. l.

Cooking algorithm:

Peel, rinse, chop vegetables and apples with hot pepper into a homogeneous mass using a blender / ordinary meat grinder.
Lastly, send the garlic to the meat grinder and twist it into a separate container.
Stew the fruit and vegetable mixture in an enameled container for 45 minutes (the fire is very weak, frequent stirring with a wooden spoon is welcome).
Add salt with sugar, oil with vinegar. Withstand 10 minutes. Add garlic. Hold on for another 5 minutes.
This time is spent on sterilizing containers and lids.

Delicate apple aroma and sharp taste of adjika will be a great decoration for any meat dish.

Simple homemade plum adjika for the winter

Of all the fruits growing in the middle lane, the plum is the most unique. It goes well with sweet desserts, good in pies, goes well with meat and fish. But the plum in adjika is especially refined.

Products:

Plums of sour varieties - 0.5 kg.
Bulgarian pepper - 0.5 kg.
Garlic - 2 heads.
Hot pepper - 2 pods.
Tomato paste - 1 tbsp. l.
Sugar - 4 tbsp. l.
Salt - 2 tbsp. l.
Vinegar 9% - 2 tbsp. l.

Cooking algorithm:

Rinse plums and peppers, remove pits and seeds from fruits. Peel and rinse the garlic, just rinse the hot pepper pods.
Send everything to a meat grinder, transfer to an enameled pan / basin.
Sprinkle with sugar, salt, put tomato paste.
The cooking process lasts 40 minutes. Pour in the vinegar 5 minutes before completion.

Such adjika can be served almost immediately to the table (after cooling). You can prepare for the winter, spreading out in sterilized jars and corking.

Harvesting for the winter - Bulgarian adjika

It is clear which product will be the main one in adjika with the prefix "Bulgarian", naturally, sweet, juicy, beautiful peppers. And its taste is more delicate, compared to the sauce prepared on the basis of classic recipes only with tomatoes.

Products:

Sweet pepper - 1 kg.
Garlic - 300 gr. (3 heads).
Hot pepper - 5-6 pods.
Vinegar 9% - 50 ml.
Sugar - 4 tbsp. l.
Salt - 1 tbsp. l.

Cooking algorithm:

Remove the seeds from the Bulgarian sweet pepper, cut off the tails of both peppers. Rinse, then use a classic mechanical meat grinder.
Peel the garlic, rinse, also send to the meat grinder.
Add salt and sugar to the resulting aromatic mixture, stir until completely dissolved. Pour vinegar here, mix again.
Adjika is not boiled, but before laying out in containers and clogging, it must be infused (at least 3 hours).

You need to store adjika from bell pepper in a cold place.

Awesome green adjika - harvesting for the winter

This adjika, which has a stunning emerald color, is called the gastronomic hallmark of Abkhazia. But any housewife can cook an unusual seasoning for meat: it does not contain any secret and exotic ingredients.

Products:

Bitter green peppers - 6-8 pods.
Garlic - 1 head.
Cilantro - 1 bunch.
Salt - 1 tbsp. l.

Cooking algorithm:

Peel and wash the garlic, just cut off the tails of the pepper. Cut into pieces.
Rinse cilantro, dry.
Using a sharp knife, chop all the prepared ingredients as finely as possible, and then mix with salt.

A real Abkhaz hostess grinds vegetables, herbs and salt in a mortar, but if you want to make the process faster, you can use a meat grinder by passing the mixture through a grate with small holes twice. This adjika has an amazing taste and an exotic look!

There are a huge number of ways to cook tomato adjika. Recipes can be selected, depending on the skill level of the hostess, both quite simple and more complex. How to prepare the most delicious adjika from The best recipes are collected in our article. But I want to note the fact that each of us has different taste preferences. Therefore, it is not necessary to argue that it is the workpiece prepared according to a certain recipe that is the most delicious. They are all "the most delicious" to some extent. And the choice is yours.

Adjika "Home comfort"

Are you looking for the most delicious adjika recipe? Then try this one. Adjika prepared according to this recipe has a mild taste, without excessive spiciness. In addition, this method of cooking has its own zest - these are apples. They affect the taste of the dish so much that it becomes a great addition to any side dish.

List of ingredients:

about two kilograms of tomatoes;
one kilogram of apples (variety is unimportant);
one kilogram of carrots;
one hundred grams of hot pepper;
one hundred and fifty milliliters of vinegar;
one hundred and fifty grams of sugar;
two hundred milliliters of sunflower oil;
two hundred grams of garlic;
fifty grams of salt.

The main role in this recipe is given to tomatoes, as they, interacting with seasonings, give an extraordinary taste. It follows from this that the tomatoes must be neither green nor sluggish.

Cooking method. From pre-washed tomatoes, it is necessary to cut the stalks. Further, if the tomatoes are small, then they are cut into two parts, if large, then into four parts. Apples are peeled and the core is removed. Carrots need to be washed and peeled. Seeds are removed from sweet and hot peppers. Grind everything with a meat grinder, and then transfer the resulting mass to a bowl with a thick bottom or a cauldron. After that, everything is thoroughly mixed with a wooden spoon, and then placed on the stove. Adjika is cooked for 60 minutes, but at the same time it should be constantly stirred. Already at the end (about seven to ten minutes before the end) you need to add garlic, vinegar. After that, the dish is mixed again, boiled well and poured into jars.

Adjika with horseradish

Required Ingredients:

about two kilograms of red tomatoes;
one kilogram of sweet pepper;
three hundred grams of garlic;
three hundred grams of hot pepper;
three hundred grams of horseradish (one fresh root);
two hundred grams of salt;
two hundred milliliters of vinegar (necessarily 9%).

Cooking method. Tomatoes need to be washed and cut off their stalks. The pepper is thoroughly washed, the seeds are removed, the stalk is cut out. Horseradish and garlic are peeled and cut into very small pieces (some housewives prefer to grind these ingredients in a meat grinder). Sweet and bitter peppers, together with tomatoes, are passed through a meat grinder. Next, you need to add salt, vinegar, chopped garlic and horseradish. After thorough mixing, all unnecessary liquid is drained. We lay out the resulting mass in jars and close. It is best to store in the refrigerator on the bottom shelf. As a rule, it turns out about 3 liters of adjika.

Adjika with garlic and tomatoes

The most delicious tomato and garlic adjika is suitable for both spicy lovers (adding garlic) and people who do not like too spicy preparations.

Required Ingredients:

about three kilos of tomatoes;
1 kg of Bulgarian sweet pepper;
500 g of garlic;
150 grams of hot pepper;
one hundred grams of salt;
three tablespoons of sugar.

Cooking method. Initially, all seeds must be removed from the bell pepper. Then the stalks are removed and the garlic is peeled from the husk. And only after completing all of the above steps, you can start washing all the vegetables. After that, Bulgarian and hot peppers are passed through a meat grinder. Salt and sugar are added to the resulting mixture. After completing all these steps, you need to put the dish in the refrigerator for a day. In the morning, all excess fluid is washed off. After cooking, adjika is placed in pre-prepared jars, and then placed back in the refrigerator for further storage.

Adjika "Kyiv"

Some argue that this is the most delicious adjika. Prepared for the winter, it will appeal to even the most sophisticated gourmets. In addition, it is quite easy and simple to prepare it.

Required Ingredients:

5 kg of tomatoes (ripe);
bell pepper (1 kg);
sour apples (1 kg);
carrot (1 kg);
two tablespoons of salt;
2 cups of sugar;
black and red pepper (one tablespoon each);

First you need to wash all the vegetables. The pepper is de-seeded and the core is cut out. Then the peel is removed from the tomatoes (to make this faster and easier, it is recommended to pour boiling water over the tomatoes for five to seven minutes). After that, all the vegetables are chopped in a meat grinder. Oil, sugar, salt, spices are added to the resulting mass. Next, the resulting mixture is placed on the stove and cooked until the desired density is obtained. After it immediately needs to be poured into pre-prepared containers. It is best to store in a cool place - a refrigerator, basement, cellar.

Adjika in Armenian

Despite the duration of the cooking process, adjika made according to this recipe will not leave you and your guests indifferent to its taste.

Required Ingredients:

about 5 kilograms of tomatoes (ripe);
0.5-1 kilogram of garlic;
0.5 kilograms of hot capsicum;
salt (to taste).

Method of preparation: vegetables need to be washed and cleaned from seeds and core. Garlic, peppers and tomatoes are ground in a meat grinder. Salt is added to the resulting mass. Then the dish must be left in an enamel bowl for a period of ten to fifteen days. This time is necessary for adjika to ferment, and every day it needs to be stirred. It is important to remember that tomato juice should be drained before garlic and pepper are added to the dish. If this is not done, then adjika will seem undersalted.

Adjika "Restless Sinner"

This recipe is perfect for lovers of "thrill" sensations. Having tried such adjika, everyone will appreciate its peppercorn.

Required Ingredients:

about 2 kilograms of tomatoes (red);
twenty pieces of sweet pepper;
ten - fifteen pieces of hot pepper;
400 grams of garlic;
three sticks of horseradish;
two bunches of parsley;
two bunches of dill;
four tablespoons of salt;
four tablespoons of sugar;
vinegar to taste (required 9%).

Cooking method. Before preparing this dish, you need to thoroughly rinse all vegetables, and then rid them of seeds and stalks. After that, the vegetables need to be chopped with a meat grinder or blender. Salt, sugar and a little vinegar are added to the resulting mass. Everything is thoroughly mixed and poured into pre-prepared jars. Banks are closed with polyethylene lids.

Adjika "Vigorous"

This adjika will appeal to real men. It goes well with almost all products, but acquires a special taste with fish dishes.

Products:

about five kilos of tomatoes (ripe);
five to six heads of garlic;
one hundred grams of salt;
one hot pepper;
six large horseradish roots;
one sweet pepper.

Cooking method. Vegetables are washed in cold water, all seeds and stalks are removed, and then twisted in a meat grinder. Salt and chopped garlic are added to the resulting mass. Then the dish is thoroughly mixed, after which it can be laid out in prepared containers. Must be stored in the refrigerator.

Adjika "Adjarian"

Real adjika, which is made on the basis of such irreplaceable ingredients as hot red pepper and garlic. Naturally, other vegetables and spices are added for a variety of taste sensations. It is not only tasty, but also useful. Only its excessive use can be harmful to health.

Required products:

about five kilos of tomatoes;
one kilogram of carrots;
kilogram of bell pepper;
five to ten pieces of hot pepper (to taste);
half a kilogram of onions;
half a liter of vegetable oil;
five to seven heads of garlic;
salt (to taste).

Wash vegetables. Next, the tomatoes must be rid of the core and stalks, the pepper is cleared of seeds. Then you need to divide the tomatoes, bell peppers and onions into 2-4 parts. All ingredients are scrolled in a meat grinder. After that, vegetable oil, salt and pre-chopped garlic are added. Everything is well mixed with a wooden spoon and put on fire. Cooking time - two hours. Stir occasionally. After cooking, the dish must be decomposed into jars and rolled up.

Adjika "Home"

The recipe for the most delicious homemade adjika in this case is good because the dish is easy to prepare. It is also worth noting that the workpiece prepared in this way does not have to be stored in a cool place. Even when stored in a warm room, the taste of this adjika does not deteriorate.

Adjika "Homemade" will be the most delicious if you use vegetables grown in your garden when preparing it. So, the list of products:

about five kilograms of tomatoes;
one kilogram of bell pepper;
fifteen pieces of hot pepper;
250-300 grams of garlic;
450-500 grams of horseradish;
200 milliliters of salt;
400 milliliters of vinegar (required 9%);
400 grams of sugar.

Cooking method. Vegetables need to be washed under cold water, and then peeled from seeds, core and peel. Then everything is ground in a meat grinder, including pepper seeds. After that, salt, vinegar, sugar and pre-chopped garlic cloves are added. After mixing everything, it is necessary to let the resulting mixture brew for exactly 50 minutes. no need. After the time has elapsed, you can safely bottle adjika.

When thinking about the question of what is the most delicious adjika, you need to remember the fact that the taste qualities of the prepared blank depend entirely on the number of proportions of seasonings and auxiliary ingredients. When preparing it, you can safely show your imagination and add something from yourself to the existing recipe. If the experiment was a success, then next time you can prepare a large number of jars with tasty and healthy adjika.

One of the most beautiful inventions of culinary experts can rightly be called sauce. With its appearance, meat, fish and other dishes received new qualities, became more appetizing and tasty. Today there are a large number of recipes and methods for preparing a variety of sauces. Some sauces are made by boiling, others are made from raw ingredients. Some can be stored for a long time, harvested for the winter, and there are those that are consumed immediately after preparation. One of these sauces is adjika, which is loved by many housewives.

It is believed that Abkhazia is the birthplace of classical adjika. According to an ancient legend, in ancient times, high in the mountains of Abkhazia, shepherds grazed many flocks of sheep. Every spring, before a long journey, the owners of the sheep gave salt to the shepherds. Those fed her animals, mixing in food, thereby increasing appetite and thirst. Sheep quickly gained weight. But since the salt was not cheap, and so that the shepherds would not steal it, the owners mixed it with hot pepper. But smart shepherds began to add various spices, aromatic herbs to the pepper-salt mixture, and they themselves ate with various dishes. Thus, according to the legend, adjika appeared.

The classic Abkhaz adjika consists of red and hot peppers, salt, various herbs and garlic. It did not include tomatoes. But under the influence of time, adjika recipes changed, many housewives experimented, introducing new ingredients. And so the familiar adjika from tomato and garlic appeared.

This sauce has gained incredible popularity among housewives and is successfully harvested for the winter. Probably, every housewife has her own special recipe for making adjika. Today we will share with you several proven recipes for tomato and garlic adjika and reveal the secrets of its preparation.

Cooked adjika according to this recipe is very appetizing. This delicious savory sauce is made without cooking, so it can sit in the cellar or refrigerator until next season. But it was not possible to check this in any way, adjika is so tasty that it was eaten up to a maximum of February. Try it and see for yourself.

To cook adjika without cooking, you need:

2 kilograms of ripe red tomatoes;
100 grams of peeled garlic;
One medium-sized pod of hot pepper;
750 grams of sweet bell pepper;
100 milliliters of table 9% vinegar;
1 tablespoon of salt with a small slide.

Since the main ingredient in adjika is tomatoes, we will start with them. For cooking, take fleshy, juicy tomatoes with a thin skin - this is the most perfect option. Use tomatoes that are ripe, but not overripe. Adjika from overripe tomatoes will not be stored for a long time and will not turn out so tasty.

Rinse the tomatoes thoroughly under running water, dry with a paper towel or towel. With a sharp knife, cut out the attachment points of the stalks. Cut the tomatoes into small slices of arbitrary shape.

The next ingredient is bell pepper. Wash it well, remove the stalks and seed box. Some housewives do not remove seeds from pepper, they say that this gives adjika a special flavor. But there is no difference, you can do it with or without seeds. Either way, the sauce is delicious. Cut the pepper into small pieces.

Remove the seeds from the hot pepper and cut it into small pieces. If you like spicy, then you can leave the seeds and add another pod of hot pepper.

The next step is to pass all the prepared ingredients through a meat grinder. You can also use a blender and grind them with it.

While adjika from tomato and garlic is infused, prepare jars. Wash them and sterilize in any convenient way.

Transfer adjika to prepared jars, cork with lids and send to a storage place - cellar or refrigerator.

To prepare sweet adjika, take 3 kilograms of ripe tomatoes. Prepare them as in the previous recipe: wash, cut out the attachment points of the stems and cut into manageable pieces.

Take 500 grams of garlic and peel it.

You will also need 1 kilogram of sweet Bulgarian and 150 grams of hot pepper. Rinse the pepper, remove the stalks and seeds.

Pass the tomatoes, garlic and pepper through a meat grinder or chop with a blender.

In the resulting mixture, add four tablespoons of coarse salt and three tablespoons of sugar. Mix everything well and leave for 6-7 hours at room temperature. Then transfer adjika to prepared sterilized jars and cork with lids. Store sweet tomato adjika in the refrigerator.

To prepare delicious adjika, you need:

One kilogram of ripe tomatoes;
300 grams of garlic;
1.5 kilograms of bell pepper;
3 hot peppers (or add to taste);
50 grams of vegetable oil;
One tablespoon of 9% vinegar;
1 tablespoon of sugar and salt.

Wash tomatoes and peppers well. Remove the skin from tomatoes, as it is easier to do this is described in detail in the previous recipe. Remove stems and seeds from peppers. Cut the vegetables into arbitrary small pieces.

Peel the garlic from the husk and disassemble into cloves.

Twist the tomatoes and peppers in a meat grinder. Put the tomato mass in a saucepan, place on fire and bring to a boil. Add salt, sugar, vegetable oil and vinegar to the pan.

Cook the sauce over moderate heat for 1.5 hours, stirring occasionally. Add garlic, passed through a press or chopped in another way, to the pan. Boil for 10 more minutes. Take a sample and add salt if necessary.

Then transfer adjika to prepared sterilized jars and roll up with lids. Turn over, wrap the jars and leave to cool completely.

For cooking you need:

One kilogram of red, ripe tomatoes;
Two cloves of garlic;
One kilogram of apples;
400 grams of bell pepper;
One tablespoon of salt;
Two tablespoons of vegetable oil;
Two tablespoons of sugar;
Two tablespoons of table vinegar;
Ground red pepper to your taste.

Take ripe tomatoes for this recipe, and you can even overripe them. Rinse tomatoes and bell peppers under running water. Remove the seed pod from the pepper. Tomatoes have a skin, this can be done very simply. Take a tomato, make a shallow cruciform incision on the opposite side of the stalk attachment point. Place the tomato in boiling water for 2 minutes, then transfer to cold water. After that, the skin can be easily removed.

Cut vegetables into small pieces.

Apples are best suited for sour varieties, for example, Antonovka. Wash the apples, cut into several pieces, remove the core with seeds.

Pass tomatoes, bell peppers, apples through a meat grinder. Transfer a suitable saucepan, put on the stove. Pour in vegetable oil and cook over low heat for an hour. Don't forget to stir.

Add salt, sugar, chopped garlic, ground pepper to the sauce. Pour in table vinegar, mix. Boil for another 10 minutes. Pour adjika into prepared jars and roll up with lids.

Turn the preservation over, wrap it with a blanket until it cools completely. Such adjika is stored very well in the cellar or pantry.

To make adjika according to this recipe, take:

3 kilograms of ripe tomatoes;
600 grams of carrots;
150 grams of peeled garlic;
600 grams of sweet and sour or sour apples;
600 grams of sweet pepper;
5 pods of hot pepper;
250 milliliters of refined vegetable oil;
Salt will be added to taste.

Wash tomatoes, peppers, apples and carrots thoroughly. For tomatoes and peppers, remove the stalks and cut out their attachment points. Remove the seed pod from the bell pepper. Seeds from hot peppers can not be removed, with them adjika will turn out sharper. Cut tomatoes and peppers into small pieces.

Peel the carrots and also cut into pieces.

Cut the apples into several pieces, remove the middle with seeds.

Twist tomatoes, apples and peppers in a meat grinder. Put the resulting mass of apples and vegetables into a saucepan, put on fire, bring to a boil. Boil for 1.5 hours over moderate heat, stirring occasionally. When the sauce thickens a little, pour in the vegetable oil, mix and cook for another 30 minutes.

Grind peeled garlic with a blender, press or meat grinder. Add it to adjika, mix and boil for another 5 minutes. Next, salt the sauce, adjust to your taste. You can add some sugar.

We lay out the boiling adjika with apples, tomatoes and carrots in sterilized jars, close with metal lids. Turn over, wrap and wait until it cools down. We remove conservation instead of storage - a pantry or a cellar.

Meat dishes and side dishes often need to be supplemented in the form of hot sauces such as ketchup and pastes that improve the taste of the main dish.

For example, spicy tomato adjika for the winter, prepared according to the best recipes, perfectly complements any meat, potato and pasta dishes. Moreover, this paste can be made from both well-ripened and unripe - green tomatoes, most importantly, add a lot of pepper.

Adjika from tomato for the winter

Ingredients

Red tomatoes - 4 kg;
Garlic cloves - 400 g;
Horseradish roots - 8 pcs.;
Dill and parsley greens - 4 bunches each;
Bulgarian red pepper - 20 pcs.;

Sweet pepper - 10 pcs.;
Hot pepper - 40 pcs.;
Vinegar 9% - 2 cups;
Sugar - 8 tablespoons;
Salt - 8 tablespoons

Instead of table vinegar, if desired, we use apple cider vinegar, take medium-sized horseradish roots, and non-iodized salt.

How to prepare spicy tomato adjika according to one of the best recipes for the winter

Adjika, made according to a simple recipe in a raw way, brings the greatest benefit, as it preserves vitamins and other valuable substances. Let's prepare a healthy supplement for dishes according to the following recipe:

We wash the sweet peppers, cut and take out the seeds and cores, remove the stalks.
We wash hot peppers and get rid of the stalks, leaving the seeds inside the fruit.
We remove the husk from the garlic cloves.
We cut the tomatoes into pieces, ridding the fruits of coarse green rods.
We remove the peel from the washed horseradish roots, and cut the roots.
Wash dill and parsley.
We grind the prepared herbal ingredients with a meat grinder, setting a fine grate.
Thoroughly mix the mass with sugar and salt, close and leave for a couple of days.
Pour in the vinegar and, after mixing everything well, pour it into sterile jars.

We roll up the jars and put them in a cool place where bright light does not penetrate. From the indicated amount of ingredients, about 6 liters of product will be obtained.

Spicy adjika with onions and tomatoes

Ingredients

Ripe tomatoes - 5 kg;
Onion turnip - 600 g;
Carrot - 1 kg;
Sweet red pepper - 1 kg;
Garlic - 400 g;

Hot red pepper - 6 pcs.;
Olive oil - 0.5 l;
Sugar - 2 cups;
Salt - 0.5 cups;
Table vinegar 6% - 0.5 l.

For greater spiciness, we take not lettuce onions, but more bitter varieties. It is desirable to use tomatoes with a thin skin.

Some culinary specialists add not only pepper and garlic, but also onions for spiciness to adjika. It makes it spicier and more useful in terms of strengthening the immune system, and enriches the taste of the product, as well as those dishes to which it is added.

Let's make delicious adjika for the winter according to a detailed recipe:

We wash the sweet peppers, get rid of the seeds and tails, and turn in a meat grinder.
Cut the washed tomatoes and chop with a meat grinder.
Cut the peeled carrots, twist in the same way.
We do the same with peeled onions, garlic cloves and hot peppers without seeds and stalks.
We put the chopped products in a saucepan, bring to a boil and cook over low heat for half an hour.
Pour in the oil and vinegar, mix and cook for the same amount of time.
Mix with salt and sugar and cook for an hour: spicy tomato adjika, made according to the best recipes for the winter, should be reduced by 1.5 times.

We place the finished product in sterile jars, cork and store in the refrigerator. We use this adjika with your favorite dishes and strengthen your health!

Adjika from green tomatoes

Ingredients

Green tomatoes - 4 kg;
Bulgarian pepper - 2 kg;
Hot pepper - 1.2 kg;
Garlic cloves - 300 g;

Sugar - 200 g;
Vinegar 9% - 200 ml;
Salt to taste.

Sweet peppers, like hot ones, can be of any color.

How to make spicy adjika from green tomatoes

Adjika according to a simple recipe, feasible even for novice cooks, with the addition of green tomatoes, it turns out no worse than the analogue with red tomatoes. This product is an excellent replacement for industrial ketchups and sauces.

Let's make it according to a simple recipe:

We wash vegetables.
We clean the peppers from seeds.
Grind peppers, garlic and tomatoes in a meat grinder.
Mix the vegetable mass with sugar and salt, and cook over low heat for half an hour.
Add vinegar, stir, and pour into sterilized jars.

We roll up the jars and keep warm for a day, after which we put them in the cellar or refrigerator.

There are many options for preparing such a delicious product as spicy tomato adjika for the winter, but they are all delicious in their own way. If a person has diseases of the kidneys, stomach or intestines, it is better to choose mildly spicy recipes, but if there are no health problems, the most spicy options can be appreciated. In any case, after self-made adjika, no one wants to buy it in a store.