Recipe for homemade adjika from tomatoes. Abkhazian classic adjika - recipe with step-by-step video instructions

Adjika is a spicy paste-like seasoning, popular in Abkhazian and Georgian cuisines- a frequent guest on our tables. And this is not at all surprising, because the versatility of this spicy sauce allows you to use it in preparing the most variety of dishes or as delicious snack, which goes well with meat and vegetables. Even though traditional adjika prepared from hot capsicum, garlic, salt and spices, the option of preparing adjika from tomatoes is very popular among Russian housewives.

Adjika from tomatoes for the winter will become great addition to numerous dishes, highlighting their taste and adding a touch of piquancy. Adjika will help you out more than once when you need to cook soup, marinate shish kebab, bake pizza, stew meat or prepare sauce. And if you are a food lover oriental cuisine, then you can’t do without this seasoning at all.

Adjika from tomatoes for the winter - wonderful preparation, the taste of which can be varied at your discretion. For example, you can make it hotter, sweeter or more spicy, add apples, horseradish, bell pepper or more greenery. It all depends on your taste preferences and the wishes of your family. Since the main component tomato adjika are tomatoes, their choice should be approached especially carefully - the fruits must be ripe, fleshy, without signs of rot or damage. IN in this case Even overripe tomatoes will do.

The composition of tomato adjika should also include components traditional seasoning, such as hot pepper, garlic and salt. All other ingredients are added to your taste. Do not forget about spices and herbs that will help make adjika more tasty and aromatic: among the spices are suneli hops, chili peppers, coriander, turmeric, fenugreek, dill seeds and mustard seeds, among the herbs are cilantro, parsley, basil and marjoram . Adjika from tomatoes for the winter can be prepared either raw or boiled. Each option has its own advantages - raw adjika retains more vitamins, while boiled adjika can be stored longer.

To make your tomato adjika successful for the winter, don’t be lazy to thoroughly sterilize the jars. By the way, half-liter jars are considered the most suitable size for adjika - such a jar is convenient for treating relatives or friends, and its contents are quickly eaten so that you can open the next one. The options for preparing adjika amaze with their diversity, so choose, experiment, try and be inspired culinary recipes offered by our site!

Adjika from tomatoes and bell peppers with garlic

Ingredients:
3 kg tomatoes,
1 kg bell pepper,
500 g garlic,
150 g hot pepper,
100 ml 9% vinegar,
80-100 g salt,
60 g sugar.

Preparation:
Peel the tomatoes, garlic and peppers and rinse under running water. Using a meat grinder or food processor, grind these ingredients, then mix well and leave the mixture for 1 hour. Drain the resulting liquid, add salt, sugar and vinegar. Mix thoroughly, place the adjika into sterilized jars and seal with sterilized lids.

Adjika “Homemade” with carrots, bell peppers and apples

Ingredients:
2 kg tomatoes,
1 kg carrots,
1 kg bell pepper,
1 kg apples,
200 g garlic,
100 g hot pepper,
200 ml vegetable oil,
150 ml 9% vinegar,
150 g sugar,
100 g khmeli-suneli,
50 g salt.

Preparation:
Remove the stem from the tomatoes and cut into several pieces. Peel and core apples. Peel the carrots and remove the seeds from the peppers. Pass all the ingredients through a meat grinder and place the resulting mixture in large saucepan, stirring with a wooden spoon. Simmer over low heat for 1 hour, stirring regularly. Approximately 10 minutes before readiness, add chopped garlic, sugar, salt, suneli hops and vinegar, mix well. Pour the finished adjika into sterilized jars, roll up, turn upside down and cool, covering with a warm blanket.

Adjika “Spicy” with horseradish and herbs

Ingredients:
2 kg tomatoes,
2 kg bell pepper,
10-15 hot peppers,
8-10 heads of garlic.
3 pieces of horseradish root,
2 bunches of parsley.
2 bunches of dill,
4 tablespoons salt,
4 tablespoons sugar,
150 ml 9% vinegar.

Preparation:
Wash all vegetables well, removing stems and seeds. Wash the greens, peel the garlic. Pass all ingredients (except salt, sugar and vinegar) through a meat grinder or grind using a blender. Mix the resulting mixture well. Add salt, sugar and vinegar, mix again and place in sterilized jars. Close the jars with lids and store.

Adjika “Adjarian style” from tomatoes, peppers, carrots and onions

Ingredients:
5 kg tomatoes,
1 kg bell pepper.
1 kg carrots,
500 g onions.
5-10 hot peppers,
5-7 heads of garlic,
500 ml vegetable oil,
salt to taste,
ground coriander to taste.

Preparation:
Remove stems and cores from tomatoes, and remove seeds from peppers. Cut tomatoes, peppers and onions into 2-4 parts and pass through a meat grinder. Place the mixture in a saucepan, add chopped garlic, vegetable oil, salt and coriander to taste. Stir the mixture thoroughly with a wooden spoon and simmer over low heat for about 2 hours, stirring occasionally. Place the finished adjika into sterilized jars, roll up and cool, turning it upside down.

Adjika from tomatoes and eggplants

Ingredients:
1.5 kg tomatoes,
1 kg eggplants,
1 kg bell pepper,
6 heads of garlic,
3-4 hot peppers,
1 glass of vegetable oil,
100 ml 9% vinegar,
1 tablespoon salt.

Preparation:
Prepare vegetables with garlic and mince them. Place the mixture in a large saucepan, add oil and cook for 40-50 minutes. Add salt and vinegar 10 minutes before the end of cooking. Place the finished adjika into sterilized jars, roll up the lids and let cool, turning it upside down.

Adjika from tomatoes in a slow cooker

Ingredients:
1.5 kg tomatoes,
3 large heads of garlic,
2 hot peppers,
1 bunch of greens (parsley, dill and cilantro),
100 ml vegetable oil,
1 tablespoon sugar,
1 tablespoon salt,
1 tablespoon ground coriander,
50 ml 5% vinegar.

Preparation:
Remove the stems from the tomatoes and cut into several pieces. Trim the stems of the peppers and remove the seeds. Peel the garlic. Grind tomatoes, peppers and garlic using a meat grinder or blender. Place the tomato mixture in the multicooker bowl and set the “Stew” mode for 2 hours. The mixture must be stirred periodically during cooking, and after 1 hour add salt, sugar and vegetable oil. Mix. 30 minutes before readiness, add chopped herbs and ground coriander. 10 minutes before cooking, add vinegar. Pour adjika into sterilized jars, seal tightly, turn the jars upside down and leave to cool, covered with a blanket. Store adjika in cool place.

As you can see, preparing adjika is a simple matter, but it is so tasty and aromatic that you definitely need to add this sauce to your list of preparations. Tomato adjika for the winter will undoubtedly delight you and your loved ones more than once with its wonderful taste and high quality.

Bon appetit!

Spicy, spicy adjika for the winter using step by step recipes with a photo, he can cook it at home experienced housewife, and an aspiring keeper of the hearth. Real Abkhazian or Georgian spicy and aromatic seasoning with a refined and recognizable taste of tomatoes and/or peppers - can be prepared for the winter according to the most different recipes. Such unusual pasta with the addition of spices and herbs will make the taste of many dishes more expressive and interesting.

Preparing adjika at home for the winter, according to the recipes proposed here, will not cause any difficulties. Remember that starting products can be very different. Tighten the jars savory seasoning it is possible, even from plain zucchini or apples. Therefore, make preparations for the winter in several ways. Even a novice cook can prepare each type of adjika canned for future use, using the step-by-step recipes with photos collected here.

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Traditional home preparation My family is already a little tired of adjiki made with tomatoes. Therefore, I decided to deviate from tradition and prepared for the winter an unusual and very tasty adjika made from plums with the addition of tomato paste. Very convenient recipe. This homemade preparation does not require long boiling and the products for it are accessible and inexpensive.

It is difficult to imagine many dishes without seasonings. Sauces, gravies, and dressings give them additional taste, aroma and make food more appetizing. Anytime national cuisine there are seasonings. Uyghurs cannot imagine food without losigian; in Russian cuisine, “Cobra” or “Ogonyok” are in demand; in the Caucasus, adjika is served with many dishes.

Essentially, all these seasonings are similar. The main place in them is given to red hot pepper. And the remaining ingredients are added based on national traditions and taste preferences.

Adjika is a mix of hot pepper, red pepper, garlic and salt with the addition of herbs popular in the Caucasus. Most often it is cilantro (coriander), hops-suneli, utskho-suneli (fenugreek).

Real adjika has a thick paste-like consistency. Its color varies from red to green. It all depends on the color of the pepper, as well as the spices that were added during the cooking process.

Tomatoes are not added to classic adjika. But over time, adjika has undergone changes, and housewives began to cook it the way they like best. This is how adjika with tomatoes appeared, which many successfully prepare for the winter.

Adjika from tomatoes for the winter: subtleties of preparation

In addition to tomatoes, you can add other components to adjika: carrots, onions, apples, herbs. But the main place is given hot pepper and garlic, since adjika should be not only spicy, but also spicy. Therefore, when selecting ingredients, take into account the ratio of pepper and other vegetables.
Adjika is prepared in the form of a thick puree or paste. To do this, grind all the ingredients in a blender or meat grinder. To get high-quality adjika, take only ripe vegetables. They may be slightly dented or burst, but should not show signs of spoilage or disease, otherwise this may adversely affect the storage of canned products.
Adjika can be made either very hot or less hot. Therefore, when choosing a recipe, pay attention to the amount of hot pepper and, if desired, reduce it.
Adjika can be raw or boiled. Add enough salt and garlic to the raw one. It must be stored in the refrigerator. For raw adjika, it is better to use a small container so that in an open jar the seasoning has as little contact as possible with air, which can cause it to sour.
Boiled adjika is packaged in glass jars hot and immediately sealed tightly. Such canned food can be stored at room temperature.

Adjika from tomatoes for the winter, boiled

Ingredients:

tomatoes – 1 kg;
bell pepper – 1.5 kg;
hot pepper – 4 pcs. (or to taste);
vegetable oil – 50 ml;
9 percent vinegar - 1 tbsp. l.;
garlic – 300 g;
sugar – 1 tbsp. l.;
salt – 1 tbsp. l.

Cooking method

Prepare sterile jars with lids.
Wash ripe tomatoes. Place them in a bowl and pour boiling water over them. After 2 minutes, cool in cold water, remove the skin from them. Cut in half, cut out the stems.
Bulgarian and hot pepper wash, cut in half, remove stems and seeds.
Separate the garlic into cloves, peel and rinse cold water.
Grind peppers, tomatoes and garlic through a meat grinder.
Pour the vegetable mixture into a saucepan, put on fire, and bring to a boil. Add salt, oil and vinegar. Simmer over moderate heat for 1.5 hours.
Grind the garlic in a blender or put it through a culinary press. Combine with adjika. Simmer for another 10 minutes. Take a sample and add more salt if necessary.
While hot, place adjika into jars and seal tightly with sterile lids. Turn it upside down and wrap it in a blanket. Leave the adjika until it cools completely.

Note: you can prepare adjika a little differently. First, grind the tomatoes in a meat grinder, pour the tomato mixture into a saucepan, put on moderate heat and simmer for 20 minutes. Then grind the pepper and garlic in a meat grinder and add to the tomato mass. Then cook according to the recipe. But in this case, the adjika cooking time can be slightly reduced.

Adjika from tomatoes with apples for the winter, boiled

Ingredients:

tomatoes – 1.5 kg;
bell pepper – 1.5 kg;
hot pepper – 3 pcs.;
carrots – 0.5 kg;
sour apples – 0.5 kg;
garlic – 3 heads;
vegetable oil – 100 ml;
salt – 2 tbsp. l.;
9% vinegar – 50 ml.

Cooking method

Prepare sterile jars in advance.
Start processing vegetables. Wash the tomatoes, cut them in half, remove the stems.
Wash the pepper, cut off the stem with some of the pulp. Cut each fruit in half, remove seeds and membranes.
Wash the apples, cut them into four parts, cut out the seed chambers.
Peel the garlic and rinse with cold water.
Peel the carrots, wash them, cut them into small pieces.
Grind bell peppers, tomatoes, carrots and apples through a meat grinder. Vegetable mixture Pour into a wide saucepan, place over moderate heat, bring to a boil and cook for 50-60 minutes. Stir the puree periodically to prevent it from sticking to the bottom.
Separately grind the hot pepper and garlic in a meat grinder. Add to the rest of the mixture. Immediately add salt and oil. Stir. Simmer over low heat for another 20-30 minutes. If the adjika is not as thick as you would like, extend the cooking time a little. 5 minutes before the end of stewing, pour in vinegar.
While hot, place the adjika into dry, heated jars. Seal tightly with sterile lids. Turn the jars upside down and wrap them well. Leave it like this until it cools completely.

Adjika from tomatoes for the winter with eggplants, boiled

Ingredients:

tomatoes – 1 kg;
hot red pepper – 3 pcs.;
eggplants – 0.5 kg;
bell pepper – 0.5 kg;
garlic – 2 heads;
salt – 1.5 tbsp. l.;
sugar – 1 tbsp. l.;
vinegar - 40 m;
vegetable oil – 100 ml.

Cooking method

Prepare sterile jars with lids for adjika in advance.
Wash the ripe tomatoes and cut out the stems.
Trim the stems of the eggplants. Wash the fruits and cut off the skin. Cut into wide circles. If there are seeds, cover the eggplants with salt and leave under pressure for half an hour. During this time, juice will be released. Rinse the eggplants in cold water and squeeze. The seeds will come out along with the juice.
Peel the garlic and rinse with cold water.
Wash bell peppers and hot peppers, trim the stems, cut each fruit in half and remove the seeds.
Grind the vegetables in a meat grinder. Pour the puree into a wide saucepan. Bring to a boil over moderate heat, add salt, sugar and butter. Cook at low boil for 50-60 minutes. To prevent the mass from burning, it must be stirred periodically. 5 minutes before readiness, pour in vinegar.
Pack the finished adjika into dry jars and seal tightly with lids.
Turn them upside down and wrap them in a blanket. Wait for it to cool completely.

Adjika from tomatoes for the winter, spicy, without cooking

Ingredients:

tomatoes – 1 kg;
hot red pepper – 0.4 kg;
garlic – 0.5 kg;
basil, cilantro, parsley - a small bunch each;
khmeli-suneli – 2 tsp;
salt – 1.5 tbsp. l.;
9% vinegar – 50 ml.

Cooking method

Since all vegetables do not undergo preliminary heat treatment, they need to be selected more carefully. Only ripe tomatoes without signs of spoilage are suitable. Wash them, cut them in half, cut out the stems.
Wash the hot pepper, cut it in half, cut out the stalks, and remove the seeds. Before processing peppers, be sure to wear disposable rubber gloves, otherwise the hot juice will penetrate the skin and you will feel its pungency for a long time.
Separate the garlic into cloves, peel the husks, and wash in cold water.
Sort the basil, cilantro and parsley, remove wilted and rotten stems, wash thoroughly in several waters. Place on a towel to dry the greens slightly.
Grind vegetables and herbs in a meat grinder. Add suneli hops, salt, and vinegar to them. Mix thoroughly.
Place in clean dry small jars. Seal tightly with tin screw caps. Put it in the refrigerator or put it in a cold cellar.

Adjika from tomatoes with bell peppers for the winter, without cooking

Ingredients:

tomatoes – 1 kg;
bell pepper – 0.5 kg;
chili pepper – 3 pcs.;
garlic – 0.2 kg;
salt – 1 tbsp. l.

Cooking method

Prepare small jars, wash thoroughly, dry by turning them over on a towel.
Wash ripe fleshy tomatoes and remove the stems. Pour boiling water over the tomatoes and leave for 2-3 minutes. Then rinse with cold water and remove the skin.
Wash the pepper, cut in half, remove the seeds. But if you want to get very spicy adjika, you can leave the seeds.
Peel the garlic and wash in cold water.
Grind all vegetables in a meat grinder. Add salt. Mix well.
Place the adjika into jars and close with screw caps. Put it in the refrigerator.

Adjika from tomatoes with ground paprika for the winter, without cooking

Ingredients:

tomatoes – 1 kg;
ground paprika – 3 tsp;
red hot pepper – 3 pods;
garlic – 0.2 kg;
cilantro – 1 bunch;
suneli hops, coriander, turmeric, cumin - 1 tsp each;
vegetable oil – 50 ml (optional);
salt – 2 tbsp. l.

Cooking method

Wash the tomatoes, cut them in half and remove the stems.
Wash the pepper, trim the stalks, remove the seeds.
Peel the garlic and rinse in water.
Pour in spicy spices boiled water to make a paste and leave to swell.
Sort the cilantro, remove any yellowed or rotten branches, and wash in plenty of cold water. Place on a towel and dry.
Grind vegetables and herbs in a meat grinder. Add salt, oil (optional) and spices. Mix well.
Place in clean, dry small jars and close tightly with screw caps. Put it in the refrigerator.

Note to the hostess

There are many recipes for making adjika. You can change the amount of ingredients according to your taste. The main thing is that adjika contains hot pepper, garlic and salt. You can add both fresh herbs and ground spices to adjika.

Store adjika in a dark, cool place - in the refrigerator or cellar. Adjika, hermetically sealed tin lids, can be stored in a dark place at room temperature, such as a closet.

Calories: Not specified
Cooking time: 45 min

This home-cooked tomato and garlic adjika for the winter will keep well in a cool place until spring. This is a great seasoning for pasta. meat dish and ham – moderately hot, incredibly aromatic and tasty. I advise you to adjust the degree of heat to your taste - try the chili pepper on your tongue. Some varieties of pepper are such that half a pod is enough for the entire mass of vegetables, while others can be put in a few pieces, they will not add anything other than aroma. Ground red pepper also comes different varieties, you can take sweet paprika, if the fiery taste of pepper is not your thing. This one is no less tasty.
It will take 45 minutes to prepare. The ingredients indicated in the recipe will make 1 liter.

Ingredients:

- tomatoes – 2 kg;
- bell pepper – 300 gr.;
- red chili pepper – 3 pcs.;
- garlic – 5 cloves;
- sugar – 55 gr.;
- salt – 25 gr.;
- ground red pepper – 8 gr.

Recipe with photos step by step:

Ripe, red tomatoes with thin skin are suitable for preparing the seasoning. Vegetables must be of high quality, without damage or spoilage. We cut the tomatoes and put them in a deep dish - a roasting pan or a saucepan.

Add coarsely chopped red bell peppers without seeds to the tomatoes. We choose peppers that are fleshy and aromatic, this affects the taste of the finished dish.

Several pods hot chili with seeds and membranes, cut into rings and place in a saucepan.

Now add the peeled garlic cloves.

Grind the vegetables with an immersion blender until a smooth paste is obtained. Add sugar, salt and ground red pepper.

Bring the mixture to a boil, reduce the gas, and cook for 30 minutes. In order for the moisture to evaporate easily and the sauce to thicken, there is no need to cover the pan with a lid.
Stir the mixture periodically to prevent the vegetables from burning.

Wash the container thoroughly with dishwashing detergent and rinse clean water. Then boil the lids. We sterilize the jars with steam. Look at this one too.
Immediately, as soon as we remove the pan from the stove, pack the boiling sauce into warm jars.

Screw on the lids and turn them over. Cover the canned food with a blanket. After cooling, put it in the cellar.
Store at temperatures from +2 to +10 degrees Celsius.

Exists huge amount ways to prepare adjika from tomatoes. Recipes can be selected depending on the skill level of the housewife, both quite simple and more complex. How to prepare the most delicious adjika from Best Recipes collected in our article. But I would like to note the fact that each of us has different taste preferences. Therefore, there is no need to claim that the preparation prepared according to a certain recipe is the most delicious. They are all, to some extent, the “tastiest”. And the choice is yours.

Adjika "Home comfort"

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

List of ingredients:

about two kilograms of tomatoes;
one kilogram of apples (the variety does not matter);
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, since they, interacting with seasonings, give an extraordinary taste. It follows from this that tomatoes must not be green or limp.

Cooking method. It is necessary to cut out the stems from pre-washed tomatoes. Further, if the tomatoes are small, then they are cut into two parts; if they are large, then into four parts. The apples are peeled and the core removed. The carrots need to be washed and peeled. The seeds are removed from sweet and bitter peppers. Grind everything using a meat grinder, and then transfer the resulting mass to a thick-bottomed bowl or cauldron. After which everything is thoroughly mixed with a wooden spoon and then placed on the stove. The adjika is cooked for 60 minutes, but it should be stirred constantly. At the end (about seven to ten minutes before the end) you need to add garlic and vinegar. After this, 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 (required 9%).

Method of preparation. Tomatoes need to be washed and their stems cut out. The pepper is thoroughly washed, the seeds are removed, and 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 along 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 put the resulting mass into jars and close them. It is best to store them 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 adjika made from tomato and garlic is suitable both for lovers of spicy (adding garlic) and for people who do not like too spicy preparations.

Required ingredients:

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

Method of preparation. Initially, you need to remove all the seeds from the bell pepper. Then the stalks are removed and the garlic is peeled. And only after completing all the above steps can you start washing all the vegetables. After this, bell 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 liquid is washed off. After preparation, adjika is placed in pre-prepared jars and then placed again in the refrigerator for further storage.

Adjika "Kyiv"

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

Required ingredients:

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

First you need to wash all the vegetables. The pepper is seeded and cored. Then peel the tomatoes (to make this faster and easier, it is recommended to pour boiling water over the tomatoes for five to seven minutes). After this, all vegetables are chopped in a meat grinder. Butter, sugar, salt, and spices are added to the resulting mass. Next, the resulting mixture is placed on the stove and cooked until the required thickness is obtained. Afterwards, you immediately need to pour it into pre-prepared containers. It is best to store in a cool place - refrigerator, basement, cellar.

Adjika in Armenian

Despite the length 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 bitter capsicum;
salt (to taste).

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

Adjika "The Restless Sinner"

This recipe is perfect for lovers of “thrilling” sensations. Having tried this adjika, everyone will appreciate its pepperiness.

Required ingredients:

about 2 kilograms of tomatoes (red);
twenty pieces of sweet pepper;
ten to 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 cooking of this dish You need to thoroughly rinse all the vegetables and then remove them from seeds and stalks. After this, the vegetables need to be chopped using 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. The jars are closed with plastic lids.

Adjika "Yadrenaya"

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

Method of preparation. 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 to diversify the taste sensations. It is not only tasty, but also healthy. Only its excessive consumption 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 the vegetables. Next, the tomatoes must be removed from the core and stalks, and the peppers must be cleared of seeds. Then you need to divide the tomatoes, bell peppers and onions into 2-4 parts. All ingredients are processed in a meat grinder. After this, vegetable oil, salt and pre-chopped garlic are added. Mix everything well with a wooden spoon and put it on the fire. Cooking time is two hours. It is necessary to stir periodically. After cooking, the dish must be placed in jars and rolled up.

Adjika "Home"

The best thing about the recipe for the most delicious homemade adjika in this case is that the dish is easy to prepare. It is also worth noting that the workpiece prepared in this way does not need 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 own 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.

Method of preparation. Vegetables should be washed under cold water and then peeled from seeds, cores and peels. Then everything is ground in a meat grinder, including the pepper seeds. After this, salt, vinegar, sugar and pre-chopped garlic cloves are added. After mixing everything, you need to let the resulting mixture brew for exactly 50 minutes. no need. After time has passed, you can safely bottle the adjika.

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