It is difficult to imagine many dishes without seasonings. Sauces, gravies, and dressings give them additional taste, aroma and make food more appetizing. At any 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, spices. But the main place is given to hot pepper and garlic, since adjika should be not only spicy, but also hot. 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. They put it in the raw sufficient quantity salt and garlic. 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. These canned foods 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.
• Wash the bell and hot peppers, cut them in half, remove the 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 mass 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. Pour the vegetable mixture 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 cover them with a blanket. Wait until it cools down 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 are not pre-cooked, 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.
• Ripe meaty tomatoes wash, remove the stalks. 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 a 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 boiled water over the spicy spices 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 with tin lids, can be stored in a dark place at room temperature, for example in a closet.

Boiled adjika for the winter is a spicy and spicy appetizer. The name is borrowed from the Abkhazians, who call it a sauce made from pepper and spices without adding tomatoes. They grind hot and bell peppers and flavor the mass with seasonings. Georgians, on the contrary, cannot imagine adjika without fresh tomatoes and bell peppers, while Russians love to experiment and add vegetables and even fruits to this dish.

Technology for preparing boiled adjika

There are two main types of preparation of adjika: boiled and raw. The first can be stored for a long time in cellars and pantries, while the second can only be preserved by cold. That is why the recipe for boiled adjika is more popular. You can make preparations for the whole winter and spring. You can watch the step-by-step recipe for spicy sauce in the video:

If you want to make this savory appetizer more spicy, add more hot pepper, garlic and horseradish. Acidity is adjusted with granulated sugar, lemon juice or vinegar.

Important! Additional ingredients for adjika should be chosen according to your preferences. Remember that apples will add sweetness and eggplant will add a savory note.

The best recipes for boiled adjika for the winter

The spiciness of the dish depends on the concentration of the components. Adjika can even be green if it is prepared using green tomatoes. Be sure to add more spices and herbs to adjika. Mint and basil will make the appetizer more flavorful, and cilantro will add piquancy. The best recipes for boiled adjika for the winter using tomatoes and bell peppers do not require any special skills.

Boiled adjika for the winter from tomatoes

It's worth starting with classic recipe boiled adjika. It is prepared without adding vinegar and goes perfectly with barbecue and fish. Ingredients:

• tomatoes – 2 kg;
• sweet pepper – 1 kg;
• hot pepper – 3 pcs;
• onions – 500 g;
• lemon juice – 2 tbsp. l;
• oil – 200 ml;
• seasonings

Preparation:

1. You need to prepare the peppers and onions. Scald the tomatoes with boiling water until the skin is easily removed.
2. Grind all ingredients. Then add oil lemon juice and spices to taste.
3. Cook the resulting mass over low heat for 30 minutes, then distribute into jars.

Small containers are more suitable for boiled adjika for the winter. After opening the jar, the product quickly loses its aroma, and small containers will allow the snack not to stagnate in the refrigerator for a long time. Some housewives prefer to fry the onions before chopping. This method will add calorie content to adjika.

Boiled adjika with garlic

Boiled adjika for the winter with the addition of garlic is a dish for everyone, but garlic stimulates protective functions body during a cold, which is very useful in winter period. Ingredients:

• tomatoes – 2 kg;
• sweet pepper – 1 kg;
• hot pepper – 4 pcs;
• garlic – 250 g;
• butter – 200 g;
• vinegar – 100 g;
• seasonings

Preparation:

1. Boiled adjika from tomato and garlic requires additional preparation of ingredients: the peppers need to be peeled and soaked in water for an hour, and the tomatoes must be peeled using boiling water.
2. After processing, the products need to be crushed. Pour in vinegar and oil.
3. Add seasonings and simmer for 45 minutes. Only after cooking, add chopped garlic and spices to the mixture to taste.

For beauty, some housewives add boiled carrots. It needs to be cut into larger cubes to make it stand out.

Spicy adjika

Experienced housewives often add horseradish in addition to garlic and hot pepper to boiled adjika for the winter. To add piquancy to the dish, basil will be appropriate. It is better to replace vinegar with lemon juice. Ingredients:

• tomatoes – 2 kg;
• sweet pepper – 1 kg;
• garlic – 100 g;
• chili pepper – 3 pcs;
• lemon juice – 100 g;
• seasonings

Preparation:

1. You need to peel and chop the vegetables. Cook them for at least 25 minutes.
2. Add granulated sugar, salt, spices and cook for another 20 minutes.
3. At the end you need to add chopped garlic and spices to taste.

Jars for savory snacks should be thoroughly washed and sterilized. For storage, store the sauce in a cool place. Direct sunlight should not penetrate the room, then adjika will be stored for a long time and will not lose its properties.

Apple adjika

Boiled apple adjika for the winter - original dish that will appeal to all family members. It is not very spicy and goes perfectly with pasta, sausages and potatoes. Ingredients:

• tomatoes – 2 kg;
• sweet pepper – 1 kg;
• red apples – 1 kg;
• carrots – 500 g;
• garlic – 100 g;
• chili pepper – 2 pcs;
• butter – 200 g;
• seasonings

Preparation:

1. Tomatoes need to be scalded with boiling water and the skins removed. Remove the stem and seeds from the pepper, and core from the apple.
2. Chop all the vegetables.
3. Add oil, spices to the resulting mass and cook over low heat for 2 hours.

The sauce needs to be poured hot. This will reduce the risk of the jar exploding. After spilling, it is better to place the container with the lid down and cover the top with a blanket. After 8 hours, when the sauce has completely cooled, put it in the cellar.

From zucchini

Zucchini is a versatile vegetable that people try to add to any snack. They will make the consistency of boiled adjika more tender and not so spicy. This product can be eaten in pure form. Ingredients:

• tomatoes – 1 kg;
• young zucchini – 2 kg;
• carrots – 500 g;
• red pepper – 500 g;
• garlic – 100 g;
• hot pepper – 2 pcs;
• seasonings

Preparation:

1. Thoroughly rinse and peel all vegetables. Zucchini have a soft peel, and if they are young, you don’t have to remove it.
2. Grind all ingredients. Add oil and cook the resulting mass for 40 minutes.
3. Finally, pass the garlic through a garlic press and let the sauce steep for 15 minutes.

Advice! If you don’t have a garlic press, this is not critical; you can chop it with a knife.

From eggplant

Eggplant is a savory vegetable. He will make boiled adjika an integral dish on every table for the winter. By adding eggplant to hot sauce, you get not just an appetizer, but a flavorful dressing for dishes. Ingredients:

• tomatoes – 1 kg;
• young eggplants – 1 kg;
• red pepper – 500 g;
• onions – 100 g;
• garlic – 100 g;
• chili pepper – 1 piece;
• butter – 200 g;
• lemon juice – 100 g;
• seasonings

Preparation:

1. Eggplants need to be peeled. It is rough and this will affect the consistency of the sauce. The remaining vegetables need to be processed according to standard scheme, then grind.
2. Add spices, lemon juice and oil to the resulting mass. Cook for an hour.
3. At the end, add chopped garlic, mix the sauce and distribute into jars.

Eggplant adjika has not only a delicious aroma, but also interesting color. It is ideal for deli meats.

From beets

Beets normalize intestinal function. One spoon of beetroot adjika per day will provide excellent metabolism. Beetroot adjika is not very spicy, but fragrant and spicy. Ingredients:

• tomatoes – 1 kg;
• red beets – 1 kg;
• garlic – 100 g;
• chili pepper – 2 pcs;
• lemon juice – 100 g;
• seasonings

Preparation:

1. You need to peel the vegetables and cut them into small pieces.
2. Before cooking, add spices, oil, nuts and lemon juice.
3. Cook for 2 hours, and only add chopped garlic at the end.

The ingredients take so long to cook because of the beets. It should become soft and tender. Experienced housewives add cilantro to this beetroot sauce; it will add originality to the taste.

Red pepper with nuts

Boiled adjika for the winter with walnuts is prepared in small quantities. This sauce is added to dishes for piquancy. Ingredients:

• red pepper – 500 g;
• chili pepper – 500 g;
• pure walnut – 100 g;
• salt – 3 tbsp. l;
• dried parsley and cilantro 2 g each;
• garlic – 100 g.

Preparation:

1. Peel and chop the vegetables. Add spices and dried herbs. If the pepper has produced a lot of juice, you need to drain it.
2. Grind the mixture using a blender to obtain a homogeneous mass.
3. Place the vegetable mixture on the stove and bring to a boil.

The mass should be allowed to brew for three days in a dark place. Only then put it into small jars. Can be stored in the refrigerator or in a cool place.

With horseradish

Horseradish makes boiled adjika an unusual winter snack. If you add a large number of chili, then one teaspoon will be enough to make any dish spicy.

Ingredients:

• tomatoes – 1 kg;
• green pepper – 500 g;
• horseradish – 500 g;
• hot pepper – 2 pcs;
• garlic – 3 cloves;
• seasonings

Preparation:

1. All vegetables must be thoroughly washed, cut and chopped.
2. Cook the ingredients in a saucepan for 30 minutes.
3. Add chopped garlic.

For added spice, you can add a little coriander and basil.

With carrots

Thanks to carrots, any boiled adjika for the winter will turn out bright orange color. It will not be spicy, but aromatic.

Ingredients:

• tomatoes – 1 kg;
• young carrots – 1 kg;
• sweet apples – 1 kg;
• red pepper – 1 kg;
• garlic – 100 g;
• lemon juice – 100 g;
• seasonings

Preparation:

1. All components need to be cleaned and crushed.
2. Combine the ingredients in a saucepan and place on the stove. Cook for 45 minutes over low heat.
3. When the mixture has cooled, add spices and lemon juice.

Place into jars only after they have been sterilized. This sauce can be used to season soups and other dishes.

Terms and conditions of storage

The jars must be sterilized before the sauce is ready and distributed into containers while hot. Store only in a cool place, protected from sunlight. The average shelf life is 5 months, but many housewives store adjika for a year without losing its taste. The main situations when products can go bad:

1. Unboiled water gets in.
2. Poorly peeled vegetables.
3. Unsterilized container.
4. Leaky lid.
5. Storage conditions violated.

Important! When preparing the sauce, you need to mix the ingredients in the pan only with a wooden spoon; the steel may oxidize.

Conclusion

Adjika boiled for the winter tastes better when the tongue feels the grains of individual ingredients. There is no need to cut vegetables too finely. It is better to chop all the ingredients with a knife, then the structure of the mass will be preserved. You need to wear gloves when preparing this snack, because hot pepper can remain on your hands and injure your skin.

Adjika from tomatoes and peppers for the winter- one of the most common recipes for its preparation, even though it is far from the classic recipe common in the Caucasus. Adjika made from tomatoes and peppers for the winter, the step-by-step recipe of which I want to show you today, turns out to be moderately sweet and sour and a little spicy due to the capsicum.

Of course, the amount of hot pepper can be increased in this recipe if you like spicier adjika. Due to the fact that it is not very hot, it can even be eaten with spoons. Like other types of adjika, it will be a good addition to various meat and fish dishes.

In addition, adjika made from tomatoes and peppers will also come in handy for the winter during baking and stewing vegetables and meat. I often add this adjika to kharcho soup or red borscht, which makes the aroma of these dishes brighter. In a word, tomatoes and peppers make it so delicious that you'll lick your fingers. As you know, adjika from tomatoes with pepper and garlic for the winter will cook with cooking.

Ingredients:

• Bell pepper - 2 kg.,
• Tomatoes - 2 kg.,
• Garlic - 300 gr.,
• Hot chili pepper - 1-2 pcs.,
• Sunflower oil - 4 tbsp. spoons,
• Salt - 3 tbsp. spoons,
• Vinegar - 7 tbsp. spoons,
• Sugar - 5 tbsp. spoons

Adjika from tomatoes and peppers for the winter - recipe

Wash bell peppers, tomatoes and hot chili peppers. Cut the bell pepper pods lengthwise into two parts.

Cut out the seed ridge and tail. Rinse the pepper halves under running water. Prepare the hot pepper pods in the same way.

Peel the garlic cloves.

Cut the tomatoes into four parts.

All vegetables for adjika are prepared. Now you need to grind them in a meat grinder or grind them in a blender.

Pour the adjika base into a saucepan.

Cook adjika over low heat for 30 minutes. During cooking, adjika must be stirred to prevent it from burning to the bottom of the pan. After this time, salt the adjika.

Add sugar.

Add sunflower oil.

Pour in table vinegar.

To obtain a more saturated color of adjika, add dry paprika.

After adding all the adjika components, stir. Taste it. Cook it for another 15 minutes over low heat.

Adjika from tomatoes and peppers for the winter. Photo

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. A 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. This 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 the starting products can be very different. You can even twist jars of spicy seasoning 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.

The best recipes with photos

The last notes

My family is already a little tired of the traditional homemade adjika 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. A very convenient recipe. This homemade preparation does not require long-term boiling and the products for it are accessible and inexpensive.

This is very good choice, especially if you like to add some spice to your dishes. This is a classic adjika (it is also called Abkhazian), in which only garlic, salt and hot pepper are used. No, this is adjika in the form in which our grandmothers prepared it. Someone will say that this is satsibeli sauce, someone else will remember what fashionable name it is. But for most of us it’s still adjika.

Adjika from tomatoes and peppers with garlic

This is a very simple recipe and all you need is a little patience, since adjika needs to be boiled for quite a long time.

Ingredients:

• Tomatoes - 1kg
• Sweet pepper - 1kg
• Apple - 1 piece
• Onion - 1 piece
• Hot pepper - 3 pcs
• Garlic - 1 head
• Medium sized carrots - 2 pcs
• Salt - to taste

Preparation:

1. All vegetables must be passed through a meat grinder.
2. Tomatoes need pre-cleaning - their stems need to be cut off. The seeds and membranes of sweet peppers must be removed. The spicy one has seeds. Remove the core from the apple.
3. We take a deep frying pan, or, if you want to cook more, then a cauldron, put it on medium heat and put all our ingredients into it.
4. Stir the mixture periodically and wait for it to boil. After boiling, reduce the heat to low and continue to simmer the adjika for another 40-60 minutes until almost all the liquid has evaporated.
5. At the end add salt. Add 1 heaped teaspoon, stir, taste and add more if necessary.
6. Now adjika can be put into jars. Please note that this recipe does not use vinegar or lemon acid. These are preservatives that are usually used in preparations to prevent fermentation processes in sealed jars.
7. This time we will not take them, so as not to interrupt the original taste, but the sterilization process will need to be approached as responsibly as possible.
8. So, we put the boiling adjika into pre-sterilized jars. Now all that remains is to roll up or close the jars and leave them to cool upside down under the blanket.

Adjika without cooking from tomato and garlic

Ingredients:

• tomatoes – 4 kilos;
• sweet bell pepper – 2 kilos;
• chilli pepper – 3 pcs;
• peeled garlic – 200 g (approximately 6-8 large heads);
• a glass of vinegar – 200g (9%);
• salt – 2 tablespoons.

Cooking method:

1. Sterilization of jars. If you do not cook adjika, but insist on an increased amount of vitamins and original taste, then you need to prepare a favorable environment for future adjika - sterile jars.
2. As a rule, small half-liter, or even smaller, jars are used to preserve adjika from tomatoes. To ensure that they are well sterilized, leave the jars to steam for 15 minutes, and boil the lids in the same water to screw them on. This time will be quite enough, but if the jars are larger, then the sterilization time should increase: 20 minutes for liter jars and 25-30 minutes for three-liter jars and others.
3. Then you need to rinse all the vegetables well, preferably using cool water. running water. The tomatoes and peppers still need to be dried a little, and only then peeled and chopped. From all vegetables it is necessary to cut out the stalks and obvious defects that are not compatible with food. In both bell peppers and chilli peppers, you don’t have to remove the seeds and entrails; just cut off the tail.
4. All vegetables must be passed through a meat grinder. Use a mechanical meat grinder, as it can grind all the products much finer and better, unlike a blender. Modern technology It doesn’t always cope with the skins and organic films of vegetables, but if this doesn’t scare you, then it’s likely that it will be much faster to chop everything with a blender. Pour the resulting mass into a large bowl.
5. To complete the preparation, you need to add more vinegar and salt to the raw adjika. After thoroughly mixing the whole mass, let it brew for about an hour. It is recommended to cover the basin or pan with a cloth or gauze so that the mixture can “breathe”, but also prevent any debris or insects from flying around.
6. After an hour and a half of inactivity, the adjika should be mixed again and carefully placed in already dry, sterilized jars. Screw the lids on and you can put them in a cool place. It is recommended to keep jars of raw adjika either in the refrigerator or in the basement, where there is very little light and it is not hot.

Raw adjika from tomato and garlic

Ingredients:

• 6 kg of fleshy tomatoes;
• 600 g garlic;
• 2 kg red sweet pepper;
• 5 – 8 pods of hot pepper;
• 2 tbsp. l. Sahara;
• 6 tbsp. l. salt;
• 10 tbsp. l. vinegar.

Cooking method:

1. The main ingredients of adjika without cooking are garlic (choose blue-colored garlic, it is hotter), red pepper (you can use Ratunda, Chili, Bulgarian, Kolobok) and tomatoes. Usually only coarse salt is used (sea salt can be used, but without additives).
2. Fragrant and tasty adjika will be obtained by adding different types spices and herbs. It is better to add coriander, saffron and cumin to spicy adjika, and dill, marjoram and marjoram to lighter adjika. Bay leaf. Prepare the jars by steam sterilizing them.
3. All vegetables are washed well, cleared of seeds, and the tails of the pepper are cut off. To prevent the adjika from turning out watery, cut the tomatoes into several parts and place them in any container for 1.5 hours to drain the water.
4. Grind the tomatoes in a meat grinder once, and the garlic and pepper twice, add all the ingredients and mix thoroughly. Place into sterilized jars.
5. You can roll up the jars with tin lids, then it will last longer, or close it with plastic ones and put it in the refrigerator (this adjika can be consumed immediately after preparation).

Adjika with apples and garlic

An ideal, homogeneous consistency, adzhika is obtained if the tomatoes and peppers are peeled. To easily remove the skin, cut it crosswise at the top of the fruit, pour boiling water over it and let it sit for 5-7 minutes, then lower it into cold water. The skin is easily removed. To clean bell peppers, simply place the fruits on a baking sheet and bake in a hot oven for 10 minutes. Well, apples also need to be peeled, seeds and partitions between them removed.

Ingredients:

• Tomatoes - 2.5 kg
• Sour apples - 1 kg
• Sweet pepper - 1 kg
• Carrots - 1 kg
• Hot red pepper - 100 g (3 pcs.)
• Table vinegar - 100 ml.
• Garlic - 3 large heads
• Sugar - 1 glass
• Salt - 2 tbsp. l.
• Vegetable oil - 1 cup

Cooking method:

1. We start preparing adjika with apples and carrots by chopping capsicum and garlic. The most pungent taste comes from the seeds and membranes of the peppers. If you want to end up with a mildly spicy sauce, then remove the seeds and whites from the pepper. internal partitions and fibers. Place cloves of garlic and hot pepper in a meat grinder and grind the spicy vegetables with its auger through a fine grate. Place them in a separate bowl.
2. Often the parts of the meat grinder that came into contact with essential oils garlic and hot pepper, it is very difficult to wash until their aroma and pungency completely disappear. Therefore, it is better to start chopping vegetables with them - then tomato juice and bell pepper will thoroughly “wash” the auger, knife and grill of the meat grinder.
3. We continue to grind the remaining components of the sauce through a meat grinder: tomatoes, bell peppers, apples, carrots. Pour the resulting mass into a large enamel (or stainless steel) pan and place on medium heat.
   After boiling, reduce the heat to low and simmer for 50-60 minutes, remembering to stir, especially intensively at the end of simmering. Such a long time of stewing vegetables will make hard carrots soft and the vegetable mass homogeneous.
4. After an hour, add hot peppers and garlic, salt, vinegar, sugar and vegetable oil to the prepared stew mixture. Stir everything until smooth and taste it. At this stage, you can add an accent to any flavor: add vinegar, or sugar, or salt. Simmer over low heat for another 5 minutes (after boiling again). Divide the boiling mass into sterile jars and roll up the boiled lids. Sterilization is not required.
5. As we said above, take this recipe for adjika with apples as a base. You can change the percentage of any component by increasing or decreasing it. Vinegar, salt and hot peppers are excellent natural preservatives! For example, spicy adjika with apples - the recipe is the same as we gave above, only without carrots, and the amount of garlic and capsicum is increased by 2-3 times.

Adjika with tomatoes and garlic for the winter

Ingredients:

• tomatoes – 1.5-2 kg
• sweet pepper – 1 kg
• carrots – 0.8-1 kg
• onions – 0.5-0.7 kg
• apples – 1 kg
• vegetable oil – 0.5 cups
• garlic – 1 small head
• salt – 1 tbsp. spoon without top
• sugar – ¾ cup
• vinegar 9% – 50-100 g
• paprika – 1 tbsp. spoon
• hot pepper – 1 pc.

Cooking method:

1. If you are making this vegetable caviar for very young children, limit the garlic and remove the vinegar and hot pepper. In this case, you need to cook the vegetable mixture for half an hour longer.
2. Wash all vegetables thoroughly and let the water drain.
3. We pass them through a meat grinder except for garlic (we will add it at the end of cooking), the order does not matter.
4. IN finished product, the effect was the same, but the grater had to be washed additionally. So, there is no need to repeat this “feat” of mine.
5. Transfer the crushed mass to a thick-bottomed bowl or casserole and cook for half an hour, bringing to a boil and reducing the heat to medium. Stir occasionally. Due to its liquid consistency, our apple adjika special attention does not demand, does not try to burn right away.
6. Add vegetable oil and cook for another 30 minutes. Next in line are salt, sugar, garlic, paprika, hot pepper and vinegar. Leave on low heat for another half hour.
7. In total, the process takes 1.5 hours. (If we make “baby” adjika without vinegar and pepper, cook everything for 2 hours).
8. While the vegetable caviar is boiling, prepare the container. 0.5 liter jars are best suited for vegetable caviar.
9. We wash them thoroughly and sterilize them in any way suitable for you. Boil the lids. Transfer the finished adjika with apples into jars, quickly close and wrap for self-sterilization.
10. Vegetable caviar for the winter or Ukrainian adjika is ready. I made it from half the amount of food, so I got three 0.5 liter jars.

Green adjika with garlic

Ingredients:

• 2 large bunches of basil;
• parsley;
• dill;
• cilantro;
• a small bunch of mint;
• 3 large heads of young garlic;
• 3 pods of fresh hot pepper;
• 2 tablespoons salt;
• oil walnut(olive is possible) – 2 tablespoons.

Cooking method:

1. By old recipe, the pepper is prepared in advance: it is strung on a thread and hung in a “chain” in a warm, well-ventilated room. It dries from there for about one month.
2. Then the already dried pepper is removed from the string, washed well, and all the stalks are cut out from it.
3. To obtain a less spicy adjika, it is recommended to remove the seeds from the pepper.
4. Removing seeds and stalks from hot peppers must be done with gloves and after washing your hands, otherwise you may get burned.
5. The herbs need to be washed thoroughly, the garlic must be peeled, and added to the prepared pepper. Already grind everything together in a meat grinder.
6. After grinding all the herbs and peppers in a meat grinder, add salt and oil. Then, mix the resulting mass thoroughly until completely homogeneous.
7. The last thing that remains is to put the finished adjika into clean jars and screw it up. You can store it in the refrigerator or in the cellar, because garlic is considered an excellent preservative and will preserve the product.
8. You can eat adjika with everything that is on the table. This is an excellent seasoning for traditional Abkhaz dishes, chakhokhbili, stews, porridges and even salads, pasta and fish.

Very spicy adjika with garlic and tomatoes

Ingredients:

• Tomatoes – 1 kg;
• Sweet bell red pepper – 1 kg;
• Chili pepper – 0.3 kg;
• Garlic – 10 heads;
• Salt – 1 tablespoon.

Cooking method:

1. All vegetables must be thoroughly washed so that no contaminants remain - after all, they will not boil.
2. The garlic is peeled from all the husks so that smooth white cloves remain. In a tomato, the place where the fruit is attached is cut out. And from peppers, all seeds with leaves and tails are removed. Then all the vegetables are cut into pieces that easily fit into a meat grinder.
3. All components are ground through a meat grinder, salt is added to adjika and its quantity is adjusted to taste. Everything is thoroughly mixed. Next comes the most important stage in preparing adjika without cooking. It must ferment.
4. To do this, leave it at room temperature for several days. At the same time, do not forget to stir it 2-3 times a day so that gases escape more easily. The container should be covered with gauze to prevent midges and other insects from getting inside.
5. Attention! The container for fermenting adjika must be either enameled, stainless steel, or glass.
6. Only after the adjika has finished fermenting, when gases stop coming out of it, can it be placed in jars. The jars must be rinsed well and sterilized along with the lids.
7. The specified amount of ingredients should yield about 5 half-liter jars of adjika. You need to store the finished adjika in the refrigerator or in the cellar.

Boiled adjika from tomatoes and garlic

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:

1. Prepare sterile jars with lids.
2. Wash ripe tomatoes. Place them in a bowl and pour boiling water over them. After 2 minutes, cool in cold water and remove the skin. Cut in half, cut out the stems.
3. Wash the bell and hot peppers, cut them in half, remove the stems and seeds.
4. Disassemble the garlic into cloves, peel off the husks, and rinse with cold water.
5. Grind peppers, tomatoes and garlic through a meat grinder.
6. 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.
7. 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.
8. 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.
9. You can prepare adjika a little differently. First, grind the tomatoes in a meat grinder, pour the tomato mass into a saucepan, put on moderate heat and simmer for 20 minutes.
10. 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 with eggplant and garlic

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:

1. Prepare sterile jars with lids for adjika in advance.
2. Wash the ripe tomatoes and cut out the stems. Read more:
3. 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.
4. Peel the garlic and rinse with cold water.
5. Wash bell peppers and hot peppers, trim the stems, cut each fruit in half and remove the seeds.
6. 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.
7. Pack the finished adjika into dry jars and seal tightly with lids.
8. Turn them upside down and cover them with a blanket. Wait until it cools down completely.

Subtleties of preparing adjika from tomato and garlic

• In addition to tomatoes, you can add other components to adjika: carrots, onions, apples, herbs. But the main place is given to hot pepper and garlic, since adjika should be not only spicy, but also hot. 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 while hot and immediately sealed. These canned foods can be stored at room temperature.