Adjika from tomato without seaming. Boiled adjika for the winter, the best recipe with a photo. Note to the owner

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 periodically. 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 billet you have prepared 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.

Sweetish-spicy adjika is the most famous spice from Caucasian cuisine. The sauce has millions of fans around the world, any housewife can cook it, and prepare homemade adjika for the winter without any special financial costs. The recipes on this page are the best, as they say: "Try and lick your fingers!"

The best adjika recipe for the winter from tomato

The best adjika comes from the perfect combination of sweet and hot peppers, juicy tomatoes and spices. The recipe is simple, the cooking process is easy, and the result is tasty and very healthy. Such adjika can be rolled up for the winter and used as a seasoning for any hot dishes, side dishes or cold snacks.

For cooking you will need:

Cooking:

First, let's prepare the ingredients. Peel the garlic from the husk, peppers from the seeds, and divide the tomatoes into halves and get rid of the stalks.

First, we pass the tomatoes and sweet peppers through a meat grinder (you can chop them in a chopper) and send them to stew in a saucepan. Cook for at least 20 minutes, the time can be increased if you want the adjika to be thicker!

Next, grind the hot pepper and garlic, and send this burning mixture to a saucepan. 2 minutes before the end of cooking, add the remaining ingredients: salt, sugar, vinegar and oil. Mix everything thoroughly and let the adjika boil a little more. While hot, roll the sauce into sterilized jars and put on the lid.

It is better not to add greens to adjika during cooking, you can cut cilantro or parsley immediately before use.

You can store blanks on the balcony and even in the home pantry!

Recipe for spicy adjika - you will lick your fingers

The famous culinary specialist Olga Matvey offers a recipe for delicious spicy adjika or homemade ketchup “You will lick your fingers!”. It is prepared quickly, simply and effortlessly, and the products for a healthy and tasty seasoning cost a penny.

Ingredients for harvesting:

Cooking:

1. We will pass peeled sweet peppers, chopped tomatoes, hot pods without tails, onions and carrots through a meat grinder. At the end, we scroll a little ginger and get a beautiful bright fragrant mass.
2. We put the saucepan on the fire, bring to a boil and cook for 30 minutes.
3. Add sunflower oil, the remaining spices, mix and simmer adjika for about 1 hour over low heat.
4. 10 minutes before the end of cooking, pour apple cider vinegar, boil a little more and pour hot into jars.

Such adjika is stored in any cool place and is always at hand with the hostess. Enjoy your spicy aftertaste!

Adjika without cooking - a recipe for the winter

Adjika according to such a simple recipe is prepared in many families around the world. The taste of fresh vegetables and a pleasant bitterness remind of summer, and harvesting for the winter without cooking preserves the vitamins and beneficial properties of natural ingredients. Include such adjika in the winter menu and you are guaranteed 100% protection against colds!

Few ingredients:

Cooking progress:

For the future adjika, we will prepare a 5-liter plastic container with a lid, where we will throw off all the ingredients.

We put a meat grinder or chopper and scroll through the peeled vegetables in turn. Let's skip the tomatoes first, then the sweet peppers when it comes to the hot pods. in no case do not touch your eyes and lips! Burns!

Season the vegetable mass with salt, sugar and vinegar, mix thoroughly and close the lid. Adjika will infuse a little and be ready for use. Enjoy your meal!

Adjika for the winter as in a store

Georgian adjika Odzhakhuri comes from the USSR. Those who lived in that great country will be able to cook, taste and remember the taste of childhood. It is very similar to the seasoning that was sold in stores and was in great demand among undemanding Soviet citizens.

Products:

Cooking:

1. With the help of a hand mill, turn the spices into a free-flowing powder. We cut the tomatoes into slices and get rid of the stalks, remove the tails from the peppers.
2. Pass the garlic, tomatoes and hot peppers through a meat grinder. Pour the ground spices, sugar and salt into the vegetable puree. Mix everything thoroughly and boil over low heat for about 4 hours.

The smell of store-bought Soviet adjika betrayed the presence of utskho-suneli in the composition of the Georgian seasoning. It was she who gave the dish that unusual and memorable taste.

Adjika "Odzhakhuri" is dark and slightly dry in color. But this is a real fragrant concentrate of tasty and healthy Caucasian cuisine!

Recipe for adjika with apples

The housewives wrote down the recipe for delicious adjika with apples in their culinary notebooks, constantly cooked and betrayed little savory secrets from parents to children. She was also called adjika at home. But it was not just a spicy seasoning, but a real autumn sauce with fresh fruity notes.

Let's prepare the ingredients:

Cooking:

1. We pass juicy tomatoes through a meat grinder or pierce with a blender. We send the puree to the saucepan, throw the ground carrots in the same place. Then we scroll the sweet pepper and apples peeled from seeds.
2. We mix all the multi-colored vitamin ingredients, throw hot peppers directly with seeds into the mixture, and begin to boil adjika.
3. After boiling, reduce the gas and cook adjika for 60 minutes. During this time, scroll the garlic and 5 minutes before turning off the heating, throw it into the mixture. Pour oil there, add sugar and salt. Boil for another 5-7 minutes, and pour hot adjika into jars.

If we close the seasoning for the winter, then together with garlic add 2 tablespoons of 9% vinegar to the pan.

The result is a bright, aromatic sauce with a sweet-sour-spicy taste. Just a meal!

And finally. Adjika can be smeared on bread, added to any dish along with a side dish, eaten with small spoons and used when baking Italian pizzas.

Good luck and see you for new recipes!

Traditional Abkhaz adjika is prepared on the basis of hot pepper, garlic, salt and herbs.

We offer not to be limited only to the classics with such a variety of ingredients for a burning seasoning. Check out our easy proven recipes!

How to cook adjika: 3 rules

In order for the color of adjika to be saturated and the consistency to be thick, choose the brightest and most fleshy vegetables.


It is better to use rock salt, since it is sodium chloride in its pure form that is a powerful preservative, and iodized salt can cause fermentation and softening of vegetables.

Hot pepper unpeeled from seeds gives a special spicy taste to adjika. If the seed pods are removed from the pods, the taste of the sauce is milder. And don't forget to use rubber gloves so you don't get pepper burn!

Green adjika

Photo: dinasdays.com Business card of Abkhazia. Such adjika is served with many dishes and, of course, with lamb roasted on a spit.

What do you need:

• 6-8 large bitter green peppers
• 1 head of garlic
• 1 bunch cilantro
• 1 st. a spoonful of salt

How to cook green adjika:

Cut the pepper into small pieces without removing the seeds.

Grind the pepper together with garlic in a mortar or pass several times through a meat grinder.

Add salt, mix and leave to infuse for 15-20 minutes.

The incomparable host of the program Lara Katsova shared with us her family recipe for adjika, turn on the video!

Russian adjika "Spark"

Photo: natalielissy.ru For borscht, salted bacon with brown bread and boiled potatoes with herring - adjika is ideal for traditional Russian dishes. It can be used to prepare sauces for meat and even dressings for pickle and cabbage soup.

What do you need:

• 1 kg tomatoes
• 1 kg sweet pepper
• 400 g garlic
• 200 g hot pepper
• 150 g parsley root
• 1 st. a spoonful of salt (to store adjika for more than 1-2 months, double the amount of salt)

How to cook Russian adjika "Spark":

Hot adjika with basil

Photo: natalielissy.ru Sharp! Very sharp! Even sharper! The versatility of the recipe is that this adjika can be used not only for meat dishes, but also for sandwiches, sauces, soups and even pasta.

What do you need:

• 500 g hot red pepper (you can add a couple of green peppers)
• 400 g garlic
• 2 bunches green basil
• 1 bunch cilantro
• 1 bunch of parsley
• 2 tbsp. spoons of salt

How to cook hot adjika with basil:

Walnut adjika

Photo: thinkstockphotos.com Adjika is not adjika if there are no nuts in it, as they say in the Caucasus. Delicate pleasant aroma, thick texture and rich spicy taste - that's what makes adjika real!

What do you need:
500 g tomatoes
400 g walnuts
200 g red bell pepper
3 heads of garlic
2-3 hot peppers
1 bunch cilantro or parsley
4 tbsp. tablespoons refined sunflower oil
2 tbsp. spoons of vinegar 9%
1 teaspoon salt

How to cook walnut adjika:

Peel the Bulgarian pepper from seeds, wash and dry the herbs.

Cut the stalks off the tomatoes.

Grind tomatoes, peppers, garlic, nuts and herbs in a blender or pass through a meat grinder twice.

Add sunflower oil, vinegar and salt to the finished mass.

Mix and serve immediately!

Gorloder, or Siberian adjika with horseradish

Photo: loverofcreatingflavours.co.uk A recipe from Siberia is quite capable of competing with hot sauces from sunny Abkhazia. The basis of the gorloder is a vigorous horseradish root. Suitable for meat and fish dishes, corned beef, and especially for barbecue and homemade grilled sausages.

What do you need:

• 500 g tomatoes
• 50 g horseradish root
• 50 g garlic
• 1.5 teaspoons of salt
• 1 teaspoon sugar

How to cook gorloder, or Siberian adjika with horseradish:

Grind tomatoes, garlic and horseradish in a meat grinder.

Combine all ingredients, add salt and sugar, mix.

Arrange in sterilized jars, roll up.

Adjika from bell pepper

Photo: thinkstockphotos.com If you don't like fiery seasoning, make a lighter version of this sauce with sweet and sour flavor and light peppercorns. Such adjika goes well with baked or boiled meat, poultry, fish, potatoes baked in foil and fried toasts.

What do you need:

• 1 kg sweet red pepper
• 300 g garlic
• 4-6 red hot peppers
• 50 ml vinegar 9%
• 4 tbsp. spoons of sugar
• 1 st. a spoonful of salt

How to cook adjika from bell pepper:

Remove seeds from sweet peppers.

Pass the pepper together with garlic and hot pepper through a meat grinder.

Add salt, sugar, vinegar, mix and leave to infuse for 3-4 hours.

Then put into sterilized jars and put away for storage in a dark, cold place.

Adjika with apples

Photo: thinkstockphotos.com An improved and adapted adjika recipe for poultry or grilled fish. To give the sauce a more delicate taste, you can cook without hot pepper or reduce its amount.

What do you need:

• 1 kg tomatoes
• 500 g red bell pepper
• 500 g sour apples
• 300 g carrots
• 200 g garlic
• 50 g hot pepper
• 200 ml refined sunflower oil
• 1 bunch cilantro
• 1 bunch of parsley
• salt - to taste

How to cook adjika with apples:

Peel and chop all vegetables together with herbs in a blender or meat grinder.

Add salt and sunflower oil.

Bring to a boil and cook over low heat for 2.5 hours.

Transfer to sterilized jars and roll up.

Adjika with plums

Photo: wolvesinlondon.com Delicate and soft adjika with plums goes well with game, boiled potatoes and baked vegetables, chicken meatballs and pork chops.

What you need:

• 500 g plums (choose not sweet and even sour plums)
• 500 g bell pepper
• 2 heads of garlic
• 2 hot peppers
• 1 tbsp tomato paste
• 100 g sugar
• 2 teaspoons of vinegar 9%
• 2 tbsp. spoons of salt

How to cook adjika with plums:

Peel the bell peppers from the seeds, plums - from the pits.


Pass sweet peppers, plums, garlic, hot peppers along with seeds through a meat grinder.

Put the chopped ingredients in a saucepan, add tomato paste, salt and sugar.

Bring to a boil and cook, stirring, over low heat for 30-40 minutes.

Add vinegar 2 minutes before the end of cooking.

Transfer the finished mixture to sterilized jars, roll up, turn over and leave it to cool completely.

Baked pumpkin adjika

Photo: thinkstockphotos.com Baked vegetables give this adjika a surprisingly tender texture, and pumpkin gives it an unusual and at the same time unobtrusive aroma. Light, spicy, moderately spicy, with a subtle sourness.

What do you need:

• 500 g pumpkin
• 200 g apples
• 200 g bell pepper
• 200 g onion
• 1 lemon
• 1 head of garlic
• 1 bunch basil
• 1 bunch cilantro
• 50 ml refined vegetable oil
• 1 hot pepper
• 1 teaspoon salt

How to cook baked pumpkin adjika:

Peel the pumpkin and onion, remove the seeds from the apple and pepper. Cut pumpkin and onion into pieces of any size.


Wrap the pumpkin, onion, apples and peppers in foil, bake at 200°C for 35 minutes. Then peel the apple and pepper from the skin.

3. Grind all baked vegetables in a blender.

Grind garlic, lemon and herbs in a blender into a homogeneous mass.

Combine vegetables with lemon dressing, mix and serve immediately.

Pickled cucumber adjika

Photo: greenishthumb.net Are there any pickles left from last year's stocks? Make hot sauce out of them! The beauty of the recipe is that this adjika can be made at any time in haste.

What do you need:

• 500 g pickled cucumbers
• 1 head of garlic
• 3 art. spoons of tomato paste
• 2 tbsp. tablespoons refined sunflower oil
• apple cider vinegar - to taste
• 1 pinch ground black pepper
• 1 pinch red ground pepper

How to cook adjika from pickled cucumbers:

Cucumbers peel and grate on a fine grater or chop in a blender. If there is too much liquid, drain.

Pass the garlic through a press.

Combine cucumbers, garlic, tomato paste, vegetable oil, vinegar and spices.

Mix and leave in the refrigerator for 1-2 hours.

Well, who doesn't love the Abkhazian sauce called adjika? It goes well with any type of side dish and meat, because it has a pronounced tomato flavor and spicy aroma. The Abkhazians ground all the products that they used in the process of making the sauce with stones, but this does not mean that we need to do the same to achieve the same taste, because there is a blender or food processor at hand that will help us make the sauce of a pasty consistency. We will present you with several recipes on how to make a sauce to preserve it for the winter.

1. Take 2.5 kg of tomatoes and chop them so that they can be passed through a meat grinder. Just make sure that the vegetables are whole without dents or rot, because such tomatoes cannot be used. If you neglect this rule, then adjika will quickly deteriorate.

1. When the tomato mass is ready, it will need to be placed in a colander lined with gauze. This stage is necessary in order to stack all the juice from the tomatoes.

1. In the meantime, mince 500 g of pepper through a meat grinder (you can use any sweet vegetable, but, as a rule, housewives use regular bell pepper). Hot pepper is also crushed - it will need literally 1 medium-sized pod, and 0.150 kg of garlic gruel. Mix everything thoroughly and add to the tomato pulp, which has already remained in a colander.

1. Pour vegetable oil into the blank for adjika - literally 1 tbsp, 1 tsp. vinegar, add also 0.1 kg of sugar and ½ tbsp. salt.

1. Put adjika on the stove. Once it boils, let it boil for 30 minutes.

1. During this time, sterilize jars with a volume of 0.5 liters. From the number of ingredients that we indicated in this recipe, you will get 4 such jars and literally ½ saucers to give to your household for testing.

Boiled adjika with horseradish for the winter

1. First of all, we pass tomatoes through a meat grinder. We will indicate the same amount of 2.5 kg in all recipes, which is enough for 4 half-liter jars. And you already count from this indicator how many tomatoes you need for the number of cans that you want to preserve.
2. The next step is to grind 250 g of hot pepper with 1/2 kg of pepper (Bulgarian). I also use horseradish - no more than 1 root, so as not to overdo it with spiciness. This is a variant of spicy adjika, so we take a fairly large amount of the corresponding ingredients.

Important! When preparing this adjika, protect the skin of your hands by wearing gloves. Hot peppers can leave a severe burn.

1. We mix the spicy preparation with the tomato, add 110 g of sugar and 60 g of salt to it, put everything on the fire and cook for 1.5 hours.
2. After that, add 200 ml of vinegar, 125 ml of vegetable oil (olive or sunflower) to adjika. Boil the sauce over medium heat for 1/6 hour. During this time, we prepare jars - sterilize.
3. Pour the sauce and roll it up. Do not rush to lower the finished seamings into the basement, let them stand in a blanket at home for a day.

Adjika in Georgian for the winter

Any seasoning that contains the word "in Georgian" is very spicy by default. Adjika in this case is no exception. In this recipe, we will use a large amount of hot pepper and a certain set of additional spices, but there are absolutely no tomatoes in this adjika:

1. We take 1 kg of red hot pepper and grind it in a meat grinder with 0.5 kg of garlic.

Important! Take red pepper fruits so that your adjika has a rich bright color.

1. Add 3.4 cups of salt to the resulting mixture, as well as seasonings mixed together: dill, coriander and suneli hops.
2. Mix everything well and ram into jars. As you can see, you don't need to cook anything.

Important! Eat this adjika carefully if you have ailments of the stomach or other organs of the digestive system.

Adjika sweet for the winter recipe

1. Grind tomatoes with 3 large bell peppers and 2 pods of hot pepper through a meat grinder or blender.
2. After that we twist, perhaps several times, 250 g of walnuts and cloves of 1 head of garlic.
3. We mix the vegetable preparation with garlic-nut and season the resulting mass with spices - 3 tsp. coriander, 1 tsp suneli hops, 1 pinch of cinnamon and 5 tsp. salt.
4. Tamp the resulting sauce into jars. You do not need to cook anything, but it is better to sterilize the jars.

Burning adjika for the winter recipe

If you like spicy sauces, you can cook Georgian adjika. But there is another option for those who do not use hot peppers in the kitchen. You can replace it with more garlic and add tomatoes:

1. As usual, chop the tomatoes (in this recipe you can take 3 kg), pass them through a meat grinder with 1 kg of bell pepper and 0.2 kg of garlic.
2. Add 2 tbsp to the resulting sauce preparation. salt and cook everything on fire for 1/4 hour.
3. While the sauce is boiling, sterilize the jars, and then fill them with ready-made adjika.

Adjika recipe with plums for the winter

Plum adjika has a spicy taste with a sweet and sour tint. It is ideal for meat dishes. If meat is often baked in your family, then be sure to prepare such a great seasoning for the winter:

1. Pass through a meat grinder 1 kg of ripe plums. Plum taste will be very piquant if you add gruel from 2 hot peppers and 1 garlic head to it. Of course, the ingredients will need to be cleaned of seeds and stalks.
2. Mix everything, add 2 tablespoons to the resulting mixture. tomato paste and 1 tbsp. sugar and salt.
3. Put the blank for adjika on the fire and boil it for 20 minutes (at this time, prepare the jars for seaming).
4. Pour the resulting sauce into sterilized jars, cool them and lower them into the basement.

Bulgarian pepper adjika recipe for the winter

1. Grind 2 kg of bell pepper through a meat grinder. Add garlic gruel prepared from 2 heads of this root crop to the resulting pulp.
2. Add salt and sugar to taste, 100 g of vinegar to this adjika, mix everything.
3. Sterilize the jars and put the cooked adjika in them, which does not need to be heat treated, it rolls up raw.

Adjika for the winter tomatoes apples garlic

1. We pass through a meat grinder 200 g of hot pepper and the same amount of garlic, peeled, with 2.5 kg of tomatoes, which are desirable to blanched, 1 kg of sweet pepper, the same amount of carrots and apples, peeled in advance.

Important! It is advisable to skip all the ingredients through a meat grinder. If you try to turn them into a pasty mass by blending or some other method, then the tastes will simply mix up, and you will not be able to feel each product in adjika, and this is what makes this sauce special and spicy.

1. We put the resulting mixture on fire and boil it for 60 minutes. During this time, excess liquid will evaporate from the sauce.
2. Add chopped dill with parsley to the thick, as well as 1 cup of vegetable oil, 2/3 cups of sugar and 2 tbsp. salt. We boil for another 15 minutes, and during this time we prepare jars for seaming.
3. We lay out the sauce in containers and lower it into the basement for storage.

Spicy tasty adjika for the winter

Armenians preserve such adjika for the winter:

1. They pass 5 kg of tomato with 1 kg of garlic and 0.5 kg of hot peppers through a meat grinder.
2. They fill the resulting workpiece with 50 g of salt, and then pour it into enameled dishes and stand for 15 days. All this time, adjika needs to be constantly stirred so that it ferments better.
3. Then you need to pour the sauce into jars and roll them up.

Adjika spark for the winter

1. We pass through a meat grinder 1 kg of tomatoes and bell peppers. Here we add ½ kg of garlic.
2. Season the resulting mass with 20 g of dry hot pepper, 3 tbsp. salt and 2 tbsp dried parsley root.
3. The resulting adjika should be infused for 1-2 days in a cold place (preferably in the refrigerator) so that the tastes of all the ingredients that have been added mix with each other.
4. We lay out the finished sauce in jars, which must be sterilized and dry without fail.

Adjika lure for the winter

1. We pass through a meat grinder 3 kg of tomatoes with 1 kg of sweet pepper. Here we add 4 pods of hot pepper with 5 heads of garlic, peeled.
2. Add 2 tbsp to this mixture. salt and 200 g of sugar, mix everything and pour in 1 cup of vegetable oil.
3. We put adjika to cook. It should boil for 15 minutes.
4. The last step is seaming. Banks must be dry and sterilized.

Recipe for spicy adjika for the winter without cooking

1. Grind through a meat grinder 2.5 kg of tomatoes. Add sweet pepper in the amount of 1 kg. All this is mixed with garlic gruel (you will first need to prepare 300 g of peeled cloves). We do the same with horseradish, which must be used in an amount of 0.2 kg. Capsicum is also needed - choose 4 small fruits.
2. Mix the resulting workpiece well, and then add 1.5 cups of vinegar, 1 cup of sugar and 2 tbsp. salt.
3. We leave this adjika in the refrigerator for 1 day, after that we transfer it to dry jars, which it is advisable not to forget to sterilize.

Important! You need to store such adjika only in the refrigerator. You don’t have to worry about the suitability of the product, adjika of this method of preparation can stand in a cold place for a whole year and not deteriorate. But if you have already opened the jar, then it is advisable to use its contents quickly.

Adjika for the winter through a meat grinder

As you have already noticed, in all the adjika recipes that we presented above, the ingredients are only ground with a meat grinder so that a person can feel the taste of each product that was used during cooking with receptors.

A blender is not the best option, because it turns food into a paste without leaving any lumps, and adjika needs them - this distinguishes it from ketchup and ordinary tomato juice.

We present you another adjika recipe through a meat grinder:

1. Grind 5 kg of tomatoes with sweet pepper.
2. Add to the resulting mass 3 kg of sour apples, 20 pods of hot peppers and 5 heads of garlic. These products are also passed through a meat grinder.

Important! In this recipe, the skin from tomatoes and apples can be left on before passing them through a meat grinder.

1. Pour 1 cup vegetable oil and ½ cup vinegar into the sauce.
2. Pour 1 cup of sugar and 2 tbsp. salt. Mix everything thoroughly so that the bulk ingredients are completely dissolved in the vegetable grounds.
3. We put the adjika on the fire, boil for 40 minutes, and then lay it out in jars that have already been sterilized by this moment.

Raw adjika for the winter with tomatoes recipe

This recipe differs fundamentally from all the previous ones in that aspirin is added to it. This is a wonderful preservative, but if you decide to use it, then it is better not to give such adjika to children.

1. We pass 2.5 kg of tomatoes with 1.5 kg of sweet pepper through a meat grinder. Take also hot pepper - 10 pcs. Prepare garlic gruel from 2 heads of this root vegetable.
2. Salt the resulting adjika.
3. We measure the number of resulting liters of adjika. Experienced housewives recommend adding 1 aspirin tablet to each half-liter jar.
4. Let the finished adjika brew in the refrigerator for a day. During this time, the aspirin in the vegetables will completely dissolve.
5. After that, we roll up the banks and lower them into the basement.

Video adjika from tomato for the winter

Adjika classic recipe without cooking for the winter

A lot of the recipes that we listed in our article are prepared for the winter without cooking. According to the classic recipe, this is how this sauce should be prepared. Here is the detailed recipe for you:

1. We pass through a meat grinder 500 g of tomatoes with 200 g of bell pepper.
2. Add here 30 g of garlic and horseradish root, as well as 1 pod of hot pepper.
3. Salt and pepper to taste adjika and season it all with 30 ml of wine vinegar.
4. We mix the sauce, defend it for a day in the refrigerator, and then transfer it to sterilized jars and roll them up.

Adjika with vinegar without cooking for the winter

1. Grind 4 kg of tomatoes and 1.5 kg of bell pepper. We use a meat grinder for this purpose.
2. Add here 3 pods of hot pepper and 200 g of garlic.
3. Salt the finished adjika and add 200 ml of vinegar to it.
4. Such adjika can be infused in the refrigerator for 60 minutes, after which it can already be laid out in jars and lowered into the basement.

Adjika is an irreplaceable seasoning. It can not only serve you as a sauce, but also an excellent dressing for borscht or cabbage rolls. In general, any housewife with a creative touch will definitely find a use for this sauce in her kitchen during the winter season and beyond.

Video: "How to cook adjika for the winter"