Tomato adjika is a truly Georgian dish, but other peoples have also created variations of their recipes. The combinations of ingredients are varied. Some people prefer the classic version with garlic and pepper, while others add horseradish, zucchini, eggplant, carrots and even apples.

In addition, the cooking method can be completely different. Adjika can be boiled or cooked without heat treatment. It can be spicy, with sweet or sour notes. Each housewife prepares this sauce taking into account the preferences of her family. Let's look at the most popular recipes and unexpected solutions.

Spicy adjika from tomato, garlic, horseradish and pepper for the winter without cooking - step-by-step photo recipe

The sauce made according to this photo recipe is moderately spicy with a slight spiciness. Due to the fact that the method of cooking without heat treatment is fast, you can save time in the kitchen, but store finished product Only needed in the refrigerator.

Cooking time: 30 minutes

Quantity: 1 serving

Ingredients

• Ripe tomatoes: 2 kg
• Garlic: 60-80 g
• Horseradish root: 100 g
• Hot pepper: 5-7 g
• Table salt: 2 tbsp. l.
• Sugar: 100 g
• Apple cider vinegar (6%): 4 tbsp. l.

Cooking instructions

Classic recipe with cooking

Many housewives prefer classic version preparing the sauce, which means boiling. You can choose any size container for rolling: from small 100 gram jars to large liter ones. You will need:

• Tomatoes – 3 kg.
• Garlic – 500 g.
• Red bell pepper – 2 kg.
• Hot pepper – 200 g.
• Olive oil – 100 ml.
• Vinegar – 50 ml.
• Sugar – 50 g.
• Salt – 50 g.

Step-by-step algorithm:

1. Fill a bowl with water and soak the peeled vegetables.
2. After 15 minutes, cut them into small pieces.
3. Prepare the garlic cloves: peel and rinse.
4. Pass all components through a meat grinder with a “fine” grid.
5. Transfer the twisted mass into a saucepan and place on the stove.
6. Bring to a boil and reduce heat to low.
7. Add salt, sugar, vinegar and oil.
8. Cook for an hour, stirring occasionally.
9. Throw in the finely chopped pepper, turn off the stove and cover the container with a lid.
10. Let the adjika brew for half an hour and pour into jars.

The simplest and fastest tomato adjika recipe

Many housewives do not have enough time to do twists. They will benefit from a very quick and simple recipe. To do this you will need:

• Tomatoes – 3 kg.
• Garlic – 500 g.
• Capsicum – 1 kg.
• Salt – 50 g.

What to do:

1. Soak the tomatoes and peeled peppers for 15 minutes and wash well.
2. Cut the vegetables and pass them through a meat grinder.
3. Pour the resulting mass into a suitable container, place on the stove and bring to a boil.
4. Reduce heat to low and add chopped garlic and salt to the pan.
5. Turn off the heat after 10 minutes.
6. Let the adjika cool slightly and pour the thick mixture into jars. Wrap the lids, turn them upside down and cover with a warm blanket until completely cool.

Preparation option without pepper

This version of the sauce is very popular. It is not spicy, but very piquant and goes well with any side dish. You can experiment a little and replace the usual pepper with other vegetables, for example, eggplant. Take:

• Tomatoes – 3 kg.
• Horseradish – 3 pcs.
• Eggplants – 1 kg.
• Garlic – 300 g.
• Olive oil – 50 g.
• Bite – 50 g.
• Sugar – 50 g.
• Salt – 50 g.

How to cook:

1. Wash, chop and twist the main ingredients.
2. Season the resulting mixture with vinegar, oil, sugar and salt.
3. Finely chop the garlic and mix with the vegetable mixture until smooth.

This method does not involve cooking, so immediately pack the resulting adjika into sterilized jars and put it in the refrigerator.

On a note! Seasoning that has not been subjected to heat treatment has a shorter shelf life than boiled seasoning.

No horseradish

Horseradish is a specific product and not everyone likes it. Therefore, the recipe for adjika without horseradish is very popular among housewives. To begin, prepare:

• Tomatoes – 3 kg.
• Red bell pepper – 1 kg.
• Garlic – 200 g.
• Capsicum – 200 g.
• Vinegar – 50 g.
• Salt – 50 gr.

Step-by-step algorithm:

1. Wash all the ingredients, cut into several pieces and grind in any convenient way.
2. Add finely chopped garlic, salt and mix thoroughly.
3. After the salt has dissolved, pour into jars.

No garlic

Garlic can also be classified as a specific product, just like horseradish. To prevent the seasoning from losing its spicy taste, you can replace it with hot pepper. Prepare in advance:

• Tomatoes – 3 kg.
• Bell pepper- 1 kg.
• Hot pepper – 200 g.
• Sugar – 30 g.
• Salt – 50 g.
• Basil and coriander 5 g each.

What to do:

1. On initial stage The procedure is standard: wash, cut and twist everything through a meat grinder.
2. Remember that adjika should be thick and if the tomatoes are watery, then the liquid from the twisted mass should be drained a little.
3. Once the mixture is ready, season it with salt and pepper and additional spices.
4. Place the finished product in the refrigerator until the morning, and then put it into jars for further storage.

On a note! If opinions in the family are divided, and someone prefers adjika with garlic, then you can add a couple of finely chopped cloves to a couple of jars.

The best adjika from tomato "You'll lick your fingers"

The secret of this recipe lies in the perfect selection of spices. Adjika will turn out to be moderately spicy and will become an indispensable sauce for main dishes. Some housewives even practice adding the finished product to borscht and vegetable stews. To prepare you will need:

• Tomatoes – 3 kg.
• Carrots – 500 g.
• Green bell pepper – 500 g.
• Onion – 300 g.
• Garlic – 500 g.
• Vegetable oil – 200 ml.
• Sugar – 100 g.
• Salt – 50 g.
• Vinegar – 200 g.
• Dried saffron and ginger – 2 g.

Step by step steps:

1. Wash the vegetables thoroughly, cut into pieces and grind through a meat grinder.
2. Boil in a large container for 25 minutes over low heat.
3. Add finely chopped onion and garlic to the mixture.
4. Add spices, pour in vegetable oil and vinegar.
5. Boil for another 25 minutes. The mass should decrease in size, become thick and beautiful due to the green pepper.
6. On last stage Pack into jars and store.

Important! Never overcook adjika. This can affect not only the appearance of the final product, but also the taste. In addition, during long-term heat treatment, some of the vitamins and beneficial elements will be irretrievably lost.

Original adjika from green tomatoes

Green tomatoes have long been actively used for preparing snacks, including adjika. You should immediately note that this ingredient will make the sauce less hot.

• Green tomatoes – 3 kg.
• Bell pepper – 1 kg.
• Hot pepper – 200 g.
• Horseradish – 500 g.
• Garlic – 100 g.
• Salt – 50 g.
• Sugar – 50 g.
• Olive oil – 100 g.

Step-by-step preparation:

1. Prepare all the vegetables, cut into small pieces and pass through a meat grinder.
2. Add garlic, salt, sugar and butter to total weight in the very last place.
3. Let it sit for about half an hour.
4. Then distribute into jars and store in a storage place.

Delicious adjika with tomatoes and apples

It's no secret that adjika may contain such an inappropriate ingredient as apples. Due to apple fruits, its consistency is airier and its taste more original. Prepare the following products:

• Tomatoes – 3 kg.
• Hot pepper – 200 g.
• Garlic – 200 g.
• Red sweet pepper – 1 kg.
• Ripe apples – 1 kg.
• Salt – 50 g.
• Sugar – 50 g.
• Olive oil – 200 g.
• Vinegar – 200 g.
• Basil – 2 g.

Step-by-step algorithm of actions:

1. Peel (if necessary) and core all fruits, cut into small pieces.
2. Grind twice through a meat grinder to obtain a homogeneous mass.
3. Cook over low heat for 45 minutes.
4. 10 minutes before the end of cooking, add vinegar, garlic, salt, basil and sugar.

Important! Adjika is not very spicy, so it can be served as a separate cold appetizer.

Allspice adjika from tomato and bell pepper

Not all people like spicy food, but most people like aromatic food. To make adjika fragrant, you should use black pepper during the cooking process. The recipe is very simple and inexpensive. For it you will need:

• Tomatoes – 3 kg.
• Bell pepper – 1 kg.
• Garlic – 300 g.
• Hot pepper – 3 pcs.
• Onion – 200 g.
• Salt – 50 g.
• Sugar – 50 g.
• Vegetable oil – 50 g.
• Vinegar – 100 g.
• Allspice – 10 g.

What to do:

1. Wash all vegetables, chop and twist as desired.
2. Cook after boiling for no more than 30 minutes at low heat.
3. Finally, add the remaining ingredients, stir and allow the mixture to cool slightly.
4. At the end of the process, put it in jars and put it in the cellar.

With carrots

Adjika with carrots is a traditional recipe from Abkhazia. He assumes a large number of seasonings, and preparation takes no more than 2 hours. Take:

• Tomatoes – 3 kg.
• Carrots – 1 kg.
• Horseradish – 300 g.
• Garlic – 300 g.
• Chili pepper – 3 pcs.
• Vinegar – 100 g.
• Sugar – 50 g.
• Salt – 50 g.
• Paprika – 10 g.
• Coriander and basil 5 g each.

How to cook:

1. Wash all the vegetables, peel the horseradish root.
2. Roughly chop and mince the ingredients.
3. Simmer over low heat for 45 minutes.
4. At the end, add chopped garlic, spices and vinegar.
5. Pack into jars.

Important! Due to the rather short heat treatment, certain storage restrictions are imposed. It is better to use a cool room or refrigerator for this.

With zucchini

Adjika with zucchini – perfect option for those who have stomach problems. The product is very soft and a small amount will not harm the body. Take:

• Tomatoes – 1 kg.
• Zucchini – 1 kg.
• Salt – 15 g.
• Sugar – 15 g.
• Basil and ground black pepper – 5 g.

Step-by-step algorithm:

1. Wash the tomatoes and cut into pieces.
2. Peel the zucchini, remove the seeds and chop in approximately the same way.
3. Grind all ingredients using a blender.
4. Transfer the resulting mass into a saucepan and bring to a boil.
5. Remove from heat and add spices.

On a note! For more flavor, you can add a little garlic, but if you are protecting your stomach, then it’s better not to.

Traditional Abkhaz adjika is prepared using hot pepper, garlic, salt and herbs.

We suggest not limiting yourself to just the classics with such a variety of ingredients for a sizzling seasoning. Check out our easy, proven recipes!

How to cook adjika: 3 rules

Green adjika

Business card Abkhazia. This adjika is served with many dishes and always with spit-roasted lamb.

What do you need:

• 6–8 large hot green peppers
• 1 head of garlic
• 1 bunch of cilantro
• 1 tbsp. spoon of salt

How to prepare green adjika:

Cut the pepper into small pieces without removing the seeds.

Grind the pepper and garlic in a mortar or mince several times.

Add salt, stir and leave to brew 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 "Ogonyok"

With borscht, salted lard with black bread and boiled potatoes with herring - adjika is ideal for traditional Russian dishes. It can be used to prepare sauces for meat and even seasoning 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 tbsp. spoon of salt (to store adjika for more than 1–2 months, double the amount of salt)

How to prepare Russian adjika “Ogonyok”:

Hot adjika with basil

Spicy! Very spicy! Even hotter! 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 of cilantro
• 1 bunch of parsley
• 2 tbsp. spoons of salt

How to prepare hot adjika with basil:

Nut adjika

Adjika is not adjika if it does not contain nuts, as they say in the Caucasus. Thin pleasant aroma, thick consistency and rich piquant taste - this is 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 of cilantro or parsley
4 tbsp. spoons of refined sunflower oil
2 tbsp. spoons of vinegar 9%
1 teaspoon salt

How to prepare nut adjika:

Remove seeds from bell peppers, wash and dry the greens.

Cut out the stems of the tomatoes.

Grind tomatoes, peppers, garlic, nuts and herbs in a blender or mince twice.

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

Stir and serve immediately!

Gorloder, or Siberian adjika with horseradish

The recipe from Siberia is quite capable of providing healthy competition to the fiery sauces from sunny Abkhazia. The basis of the horloger is 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 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.

Place in sterilized jars and roll up.

Adjika from bell pepper

If you don’t like fiery seasoning, prepare a lighter version of this sauce with a sweet and sour taste and a slight pepper. This adjika goes well with baked or boiled meat, poultry, fish, potatoes baked in foil and toast.

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 tbsp. spoon of salt

How to prepare adjika from bell pepper:

Remove seeds from sweet peppers.

Pass the pepper, garlic and hot pepper through a meat grinder.

Add salt, sugar, vinegar, stir and leave to steep for 3-4 hours.

Then put into sterilized jars and store in a dark, cool place.

Adjika with apples

An improved and adapted adjika recipe for poultry or grilled fish. To give the sauce a more delicate taste, you can prepare it 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 of cilantro
• 1 bunch of parsley
• salt - to taste

How to cook adjika with apples:

Peel all vegetables and chop 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 seal.

Adjika with plums

Tender and soft adjika with plums goes perfectly with game, boiled potatoes and baked vegetables, chicken meatballs and pork chops.

What you need:

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

How to cook adjika with plums:

Remove seeds from bell peppers and seeds from plums.


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

Place the crushed ingredients in a saucepan and 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.

Ready mixture transfer to sterilized jars, roll up, turn over and leave until completely cool.

Baked pumpkin adjika

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

What do you need:

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

How to cook baked adjika from pumpkin:

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


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

3. Grind all baked vegetables in a blender.

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

Combine vegetables with lemon dressing, stir and serve immediately.

Adjika from pickled cucumbers

Are there any pickles left from last year's stock? Make some hot sauce out of them! The beauty of the recipe is that this adjika can be whipped up at any time.

What do you need:

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

How to prepare adjika from pickled cucumbers:

Peel the cucumbers and grate them on a fine grater or chop them in a blender. If there is a lot of liquid, drain it.

Pass the garlic through a press.

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

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

Every housewife has recipes for adjika without tomatoes. But if you want to cook something new, you can choose from the collection. This seasoning will add a special taste to second and first courses. You can even spread thick hot sauce on bread and drink tea with it. The presence of garlic, herbs, and chili in recipes helps fight colds in winter.

Adjika from bell pepper

It is not necessary to add tomatoes when preparing adjika. Tomatoes can be replaced in recipes:

• zucchini;
• sweet paprika;
• pumpkin;
• plums.

At first glance, this combination is puzzling, but after the first tasting, doubts disappear.

To prepare bell pepper seasoning, choose a vegetable of the same color. The color of the finished product will depend on this.

You will need:

• sweet paprika – 1.5 kg;
• Chili – 400 g;
• garlic – 300 g;
• suneli hops, dill seeds, coriander - 1 tablespoon each;
• salt – 3 tablespoons;
• 9% vinegar - 2 tablespoons.

How to proceed:

1. The washed vegetables are chopped and pureed.
2. Salt, add vinegar, mix.
3. Bring to a boil and pour into sterile jars. Close hermetically.
4. For storage you need a dark and cool place.

Important! Short-term heat treatment allows you to preserve maximum amount useful substances in pepper seasoning for the winter.

Plum adjika

Adjika without tomatoes with plums is still a rare “guest” among the many hot sauces, but it’s worth making.

Prepared from the following products:

• 2 kg plums;
• 200 g garlic;
• 4 hot peppers;
• 2 tablespoons each of salt and tomato paste;
• 3.5 tablespoons of sugar.

How to proceed:

1. Rinse the sweet and sour fruits thoroughly so that no contaminants remain on them, dry them, and remove the seeds.
2. Plums with damage and signs of rot are not suitable for making seasoning.
3. Wear rubber gloves and peel the washed peppers.
4. Grind the plums, chili and garlic until pureed food processor or blender.
5. Add salt, sugar, add tomato paste, mix thoroughly. Cook for a third of an hour.
6. Immediately place into jars and seal tightly with metal or screw caps.

Fresh adjika for the winter without tomatoes

To prepare adjika for the winter without tomatoes, you need the following products:

• dill, parsley, basil - 2 bunches each;
• mint, cilantro - 1 bunch each;
• garlic – 3 heads;
• hot pepper – 3 pieces;
• salt – 60 g;
• vegetable oil – 2 tablespoons.

Attention! A few weeks before work, hot peppers are dried in a warm place.

Recipe Features:

1. Wash the chili, remove some of the seeds and tails.
2. Rinse the herbs in several waters, peel the garlic from the outer covering scales and divide into slices.
3. Grind the ingredients, add salt and add oil.
4. Mix thoroughly and place in sterile jars.

Adjika is stored for the winter without tomatoes in a cool, dark place.

Adjika from pepper and garlic without tomatoes

The recipe requires:

• 1.2 kg of sweet peppers;
• 1-2 pods of chili;
• 5 dessert spoons each of table vinegar 6% and sugar;
• 1 head of garlic;
• a little dry paprika and coriander;
• greens to taste.

Features of the recipe for making adjika without tomatoes for the winter:

1. Wash all vegetables and herbs and dry on a towel.
2. Remove sweet paprika from seeds and membranes and wash again.
3. Cut the hot chili into slices, leave the seeds.
4. Remove the peel and transparent film from the garlic and rinse.
5. Grind peppers, garlic and herbs until smooth. Place a grate on the meat grinder with the smallest holes.
6. Pour the mixture into the pan, turn on high heat.
7. Before mixing, add salt, sugar and the remaining ingredients except vinegar.
8. Reduce the temperature to low and cook while stirring for half an hour.
9. Before the end of cooking, add vinegar and taste the adjika. If necessary, add salt.

Transfer the seasoning without tomatoes into jars for the winter, roll it up, and wrap it in a towel. When the sauce has cooled, put it in a suitable place.

Classic adjika recipe without tomatoes

In ancient times, housewives used special, flat stones to rub adjika. Vegetables and herbs were laid out on one of them and ground with another stone, gradually combining all the ingredients. Hot peppers were ground with seeds, so the final product was very spicy. Real adjika necessarily contains a large number of spices and herbs, even if it is prepared without tomatoes.

• 1 kg Chili (dry for several days);
• 10 teaspoons salt;
• 100 g garlic;
• 4 teaspoons ground coriander;
• 2 teaspoons each of thyme and oregano;
• a teaspoon of basil and parsley seeds.

Comment! When working with chili peppers, you need to wear rubber gloves to avoid burns. After cooking, wash your hands thoroughly.

Operating rules:

1. Grind the prepared peppers and garlic in a meat grinder with the smallest attachment three times, alternating products. This will allow you to obtain a homogeneous mass.
2. Spices are ground in a mortar, poured into vegetables, and mixed.
3. The mass is poured into an enamel bowl, covered with foil and infused for 3-4 days in the room.

For the winter, prepared spicy adjika without tomatoes is placed in jars, closed and stored in the refrigerator for up to 12 months.

Adjika spicy without tomato Megrelian

This recipe for adjika without tomatoes was invented in ancient times by shepherds from the town of Megrelia. To prepare the seasoning, pods of red hot pepper, garlic, herbs and various spices were used. There are many recipes for Mingrelian seasoning, here is one of the options.

To prepare adjika without tomatoes you will need:

• hot and sweet peppers – 0.5 kg each;
• parsley – 200 g;
• celery leaves – 100 g;
• purple basil – 150 g;
• garlic – 400 g;
• suneli hops, fenugreek, coriander, dried calendula - 3 tablespoons each;
• dill seeds – 2 tablespoons;
• salt – 2 tablespoons.

Attention! To get a very hot adjika you need to take more chili pepper.

Operating procedure:

1. A day before cooking, the peppers and herbs are washed well and left on a towel to dry. This is necessary so that adjika without tomatoes will have less juice for the winter.
2. The seeds are removed from chili and sweet paprika, since they are not needed according to the recipe, and they are processed in a meat grinder.
3. Then the garlic is crushed.
4. The herbs are finely chopped.
5. Combine all ingredients, spices and salt.
6. The mass is mixed well.

There is no need to cook adjika from peppers without tomatoes for the winter. The seasoning can be stored for almost a year in a cool place.

Adjika with walnuts

Walnuts are an excellent ingredient that gives a special piquancy to adjika without tomatoes.

According to the recipe for the winter you need:

• 0.5 kg Chili;
• 1 head of garlic;
• dill, parsley, basil, coriander - 1 bunch each;
• 100 g hops-suneli;
• coarse salt;
• 6 nuts.

Algorithm for preparing adjika for the winter:

1. All ingredients need to be washed, peeled and chopped. The mass should be very fine and homogeneous.
2. After adding salt, the seasoning must be thoroughly ground.
3. Adjika without tomatoes, prepared according to the recipe, is infused for 24 hours.
4. Now you can eat it.

For winter, the seasoning should be placed in jars, hermetically sealed and stored in a cool place.

Georgian adjika with hops-suneli

There are many hot sauces that are prepared for the winter and do not use tomatoes. But herbs and other Caucasian spices are a must.

Required Products:

• 1.5 kg sweet paprika;
• 3-4 heads of garlic;
• 1 tablespoon each of dill and coriander seeds;
• 4 pods of hot pepper;
• 2 tablespoons 9% vinegar;
• 1 tablespoon khmeli-suneli;
• coarse salt.

Important! Recipes for preparing adjika for the winter without tomatoes require the use of only coarse, non-iodized salt.

How to cook:

1. Peel the garlic, divide into cloves, and wash.
2. Cut off the tails of the peppers, scatter the seeds and rinse well.
3. Grind the peppers and garlic, add seasonings and salt and pour into an enamel pan.
4. Cook for half an hour, add vinegar. Remove the pan after 10 minutes.
5. The finished product is placed in steamed jars and sealed.

Attention! Not specified in the recipe exact amount salt, in Abkhazia each family adds this ingredient to their own taste.

Adjika for the winter without tomatoes with bell peppers without cooking

According to the recipe for preparing a spicy seasoning without tomatoes for the winter you will need:

• sweet paprika – 2 kg;
• garlic cloves – 1 cup;
• hot pepper – 5 pieces;
• vinegar 9% – 100 ml;
• granulated sugar – 240 g;
• coarse salt – 120 g.

Cooking algorithm:

1. The tails of peppers are removed, the seeds are removed from paprika, but this is not necessary from chili.
2. The head of garlic is disassembled into cloves, peeled and filmed, and washed.
3. Vegetables and garlic are crushed in a convenient way to a puree.
4. Add salt and granulated sugar, add vinegar and mix well.
5. Store the finished seasoning without cooking and without tomatoes in clean small jars with tight lids. For winter, adjika needs to be sterilized.

Poured into a saucepan warm water, place the jars, covering them with lids. The sterilization procedure lasts different time, depending on volume:

• half-liter - 10 minutes;
• liter and two-liter – 15 minutes;
• three-liter - 20-25 minutes.

The removed cans are immediately rolled up and put away under a fur coat.

Attention! This winter preparation of peppers without tomatoes can be stored anywhere without access to sunlight.

It is not difficult to prepare adjika from peppers with various additives, herbs and spices. But novice housewives are always afraid of new things. After all, there are special nuances that should be taken into account.

Helpful tips are always useful.

To make the hot seasoning more aromatic, spices and herbs are heated in a dry frying pan. This will allow you to stand out essential oils. You just need to make sure that the seeds don’t burn. For this:

1. Spices and spices are placed in a lukewarm frying pan, then slowly heated.
2. The signal for the end of calcination is a rich aroma.
3. The contents of the frying pan are poured into a cold container and combined with garlic.

If the sauce for the winter turns out to be watery, you can save the seasoning prepared according to any recipe using utskho-suneli or blue fenugreek. This seasoning is widespread in Georgia and Abkhazia. For this:

1. According to recipes, hot peppers must be dried before cooking to remove excess moisture from them.
2. In the village it is easier to do this - hang the pods in the sun. In the city it is more difficult; in Chile the smell of the street can be absorbed, which is undesirable. Therefore, you can use the oven.
3. Peppers are coarsely chopped and placed on a sheet.
4. They need to be dried in the oven at minimum temperature for 1-2 days. The door must be open.

To prevent adjika from pepper from going sour during the winter, they put a lot of salt in it. This is an excellent preservative and will not spoil the finished product. Moreover, you only need to take coarsely ground spices. This also helps prevent souring.

There is often not enough space in a small utility room of a city apartment to store various items for the winter. The problem can be solved simply: part of the adjika without tomatoes can be frozen in the freezer in portions, for example, in chocolate candy molds. Small portions after freezing are placed in a large bag.

Garlic is one of the important ingredients of adjika without tomatoes. Experienced housewives choose varieties with purple tint. It's much sharper.

In seasoning peppers for the winter, various herbs are necessarily used:

• cilantro;
• dill;
• cumin;
• khmeli-suneli.

In Caucasian adjika, preference is also given to saffron, thyme, and basil.

If you don’t like hot sauce without tomatoes, you can add apples and carrots to it.

Adjika is usually served with meat, fish, vegetables and soups. There is another use for seasoning. Before baking, raw meat is rubbed with adjika without tomatoes. The finished dish has a fantastic crust.

Conclusion

When choosing adjika recipes without tomatoes, you should take into account the taste priorities of each family member. By making several seasoning options, you can diversify your winter diet with delicious flavors. thick sauce with a pungent taste. The main thing is to cook with the mood, taking into account the nuances of the recipes.

Real adjika is a dish Caucasian cuisine, which arose for long hikes of local shepherds and translated means “salt and pepper.” Abkhazian and Georgian dry adjika is prepared from hot pepper, garlic and aromatic herbs and is used as a seasoning for various meat dishes.
Over time, this dish has evolved, as many classic dishes often do. And in our time, adjika is prepared by mixing various vegetables and spices. And almost every recipe contains hot peppers and garlic.

There are a lot of different options for this snack; there is a selection of excellent recipes on my blog. But this topic can go on and on, I just adore this dish. Therefore, I am happy to share with you other proven recipes. Today we’ll talk about adjika with tomatoes and garlic. In addition to these ingredients, you can add sweet peppers, carrots, apples

Let's start from the very beginning simple recipe, which contains only 4 ingredients - tomatoes, garlic, sweet and bitter peppers. This adjika is prepared very quickly, and if you have little time to prepare, then this option is for you. The finished dish will be quite liquid, very suitable for meat dishes and pasta in winter.

Ingredients:

• tomatoes - 2 kg
• bell pepper – 1 kg
• hot pepper - 2 pcs.
• garlic - 100 gr.
• sugar - 1/2 cup
• salt - 1 tbsp. l.
• vegetable oil - 1/2 cup
• vinegar 9% - 1/2 cup

For this preparation, it is better to take red bell pepper, then you will get a rich, bright red color.

Preparing the vegetables. Naturally, we rinse well. Cut the tomatoes into 4 parts. Remove the seeds and stems from the pepper and cut into longitudinal strips. Hot peppers can also be cut as desired. Peel the garlic.

Grind alternately sweet and bitter peppers and tomatoes in a blender. You can, of course, use a meat grinder; many people like the pieces to be a little larger. We place all this porridge in a saucepan, which we put on the stove and cook over low heat for 40 minutes.

While the adjika is preparing, you can sterilize the jars and lids. My favorite way to sterilize jars is in the oven. But if you have not yet decided which method you will sterilize, then you can choose any of them.

After time, add salt, sugar, vegetable oil and vinegar. Bring to a boil and cook for another 5 minutes.

Now you can add the garlic that has been passed through a press. Stir the mixture and cook for another 5 minutes. Ready!

Place in sterilized jars and seal with lids.

How to cook boiled adjika with tomatoes and carrots

Let's add more carrots and apples to our recipe. At the same time, chili pepper and garlic will add spiciness; there are a lot of them here. Thanks to carrots, adjika turns out to be sweetish, but at the same time vigorous and spicy. My family can simply eat this yummy in jars, and it is one of the first to run out.

Ingredients:

• tomatoes - 1.5 kg
• bell pepper – 1 kg
• sweet and sour apples - 1/2 kg
• carrots - 1/2 kg
• hot pepper - 150 gr
• garlic - 250 gr.
• sugar - 1/2 cup
• salt - 1 tbsp. l.
• vegetable oil - 150 ml
• vinegar 9% - 1/2 cup

We will pass the vegetables through a meat grinder. In this case, you don’t have to bother and cut all the ingredients (tomatoes, apples, sweet and hot peppers, carrots) arbitrarily.

Apples need to be peeled, cored and seeds removed. Remove seeds and membranes from bell peppers. Hot peppers can be left with seeds if you like spicy dishes.

Peel the garlic. Don't skimp on the garlic if you like it spicier.

We pass the apples, carrots and peppers through a meat grinder, and put the already chopped ones into a saucepan. Add vegetable oil. Bring the vegetable mass to a boil and cook for 30 minutes, do not forget to stir occasionally.

During this time, we pass the tomatoes through a meat grinder and pour them into a separate pan. Add tomato juice to the vegetable mixture and cook for another 30 minutes over low heat, covering the pan with a lid. Don't forget to stir so it doesn't burn.

It's time to add salt, sugar and chopped garlic. At the end of cooking, add vinegar.

Adjika is ready. All that remains is to put it in sterilized jars. Turn the jars upside down and cover with a warm blanket.

Bon appetit! I’m not sure that such adjika will not be eaten before the New Year.

Raw adjika “Ogonyok” from tomato and garlic without cooking

Adjika can be prepared raw, without heat treatment of vegetables. This way, of course, more vitamins will be preserved, and the taste will be different, as if from freshly picked tomatoes. The recipe is quite simple, only tomatoes and garlic.

Ingredients:

• tomatoes - 1.5 kg
• hot pepper - 1 pc.
• garlic - 200 gr.
• sugar - 2 tsp.
• salt - 1 tsp. with a slide
• vinegar - 100 ml.

You can also use tomatoes that are not very beautiful and are not suitable for pickling in jars. We wash them and cut them in half.

Hot peppers can be used whole, or you can remove the seeds. It all depends on your taste for spicy food.

Simply peel the garlic.

Grind all ingredients using a meat grinder. To ensure that there are no vegetables left in the meat grinder, I recommend placing tomatoes, hot peppers, garlic, and tomatoes again.

If your tomatoes are juicy and a lot of juice has come out, just drain some of the juice, then the adjika will turn out moderately thick.

Now add salt and sugar and pour in vinegar. Stir the mixture for about 5 minutes until the salt and sugar dissolve. The appetizer is ready. As you can see, it couldn't be simpler.

Place in sterilized jars and close with metal lids.

If you don’t want to use vinegar, you can put a crushed aspirin tablet in each jar for preservation.

You can prepare this appetizer without vinegar, then simply store the preparation in the refrigerator. Thanks to preservatives (garlic, salt, hot pepper), the product can be stored for several months.

Homemade horseradish made from tomato and garlic

Khrenovina is essentially the same adjika, only with the addition of horseradish root. A very tasty spicy snack. It is prepared without cooking, in its raw form. True, in order to grate horseradish root, you will have to cry a little, this is not the case for the pleasant ones. But with the help of a modern meat grinder the process is much simpler. I remember about 20 years ago, my beloved mother-in-law was grating horseradish with her hands using a grater, the smell in the kitchen was such that tears flowed from everyone standing nearby.

Ingredients:

• tomatoes - 1 kg
• horseradish root - 100 gr.
• garlic - 100 gr.
• sugar - 1 tbsp. l.
• salt - 1 tbsp. l.

Georgian Adjika Recipe – You'll Lick Your Fingers

The peculiarity of the Georgian recipe is in the seasonings that are added to adjika and in the long cooking method. Please note that adjika takes a week to prepare. It's really not a hassle, you just need to stir it a couple of times a day.

Ingredients:

• tomatoes - 1 kg
• bell pepper – 1 kg
• hot pepper - 2 pcs.
• garlic - 100 gr.
• salt - 1 tbsp. l.
• khmeli-suneli - 1 tsp.
• turmeric - 1 tsp.
• vinegar

Chop tomatoes, peppers and hot peppers and pass through a meat grinder. We also send garlic there.

Mix the resulting mass, add turmeric, suneli hops, salt and at the end pour in just a little vinegar.

IN original recipe, which I spied on the Internet, contains the “yellow flower” seasoning. I looked for what it could be, but it turned out that these were dried marigold flowers. Interesting, of course, but I don’t have such seasoning. I tried replacing it with turmeric.

Now you need to be patient and stir the vegetable mass with a wooden spoon 2-3 times a day for a week. In fact, this is not so troublesome, but we must not forget about this procedure.

It is believed that this is how adjika “ripens.” But you also can’t overdo it, otherwise it will turn sour. Keep the bowl at room temperature.

After 7 days, transfer the workpiece into clean jars and seal. It turns out to be a very tasty and aromatic appetizer, I wholeheartedly recommend not to be lazy and prepare it.

The most delicious recipe of tomatoes, apples and garlic

This is my most favorite recipe. And although I like to experiment and cook new versions of familiar dishes, adjika according to this recipe remains a favorite and is eaten first. It turns out to be moderately spicy and sour, just the perfect ratio of all ingredients. I recommend trying to cook it.

Ingredients:

• tomatoes - 2.5 kg
• carrots - 1 kg
• sweet pepper - 1 kg
• apples - 1 kg
• sugar - 1 glass
• sunflower oil - 1 cup
• vinegar - 1 glass
• salt - ¼ cup
• garlic - 300 gr.
• hot pepper - to taste

Cooking vegetables. We clean the carrots and remove the seeds from the sweet peppers. We cut the apples into slices, removing the core and seeds. I don’t peel the apples; the meat grinder easily grinds them.

Tomatoes, carrots, sweet peppers and apples are passed through a meat grinder, placed in a large saucepan and simmered for about 1 hour.

After an hour, add 1 cup of sugar, 1 cup of sunflower oil, ¼ cup of salt.

We also grind the garlic through a meat grinder and put it in adjika. Add a piece of chili pepper. Simmer for another 5-7 minutes.

At the very end, add vinegar.

Place the hot adjika in hot sterilized jars and cover with a lid.

Turn the jars over and cover with a warm blanket until completely cool.

Spicy boiled adjika with bell pepper and garlic

This recipe is for lovers of spicy dishes. Look how much hot pepper and garlic it contains! The basis of the recipe is tomatoes, and carrots and bell peppers add sweetness.

Ingredients:

• tomatoes - 2 kg
• carrots - 2 pcs.
• sweet pepper - 2 pcs.
• sugar - 1 tbsp. l.
• salt - 1 tbsp. l.
• sunflower oil - 50 ml.
• vinegar - 50 ml.
• garlic - 2 heads
• hot pepper - 7 - 8 pcs. but it tastes better
• hops - suneli
• wig
• coriander
• ground red hot pepper

Incredibly tasty winter snack made from tomatoes and eggplants

Ingredients:

• tomatoes - 1.5 kg
• eggplants – 1 kg
• sweet pepper - 1 kg
• garlic - 300 gr.
• hot pepper - 5-6 pcs.
• vegetable oil - 1 cup
• vinegar - 100 ml.
• sugar - 1 tbsp. l.
• salt - to taste
• coriander

Let's start with garlic. We will clean and rinse it. Peel the sweet peppers and chili peppers and cut them into strips. Cut the tomatoes into pieces.

I peel the skin of eggplants, so there will be less bitterness. Cut the eggplants into pieces. If you want, you can salt them and leave them for about 20 minutes. During this time, the eggplants will release juice, which will need to be drained. The bitterness will go away with the juice.

We pass all the vegetables one by one through a meat grinder, you can even pass it twice, then you will get the most tender mass.

Of course, chopping vegetables with a blender is much faster. But then the adjika will be more liquid and homogeneous. And by passing it through a meat grinder, pieces of vegetables will remain, making adjika more tasty and beautiful.

Pour this mixture into a saucepan, put it on the fire, bring to a boil and cook for 40 minutes, stirring occasionally.

After 40 minutes, add vegetable oil and salt to taste. Add sugar if desired. The original recipe I use contains no sugar. But I think it gives the snack a richer taste. So add as you wish. Cook for another 40 minutes. During this time, the vegetable mass darkens and boils down. 5 minutes before the end of cooking, add vinegar.

All that remains is to put it in sterile jars and roll up the lids.

That's all the recipes for today. I hope that you will find in this collection a recipe suitable for you, which may become a favorite in your family.

While it’s still time for preparations, don’t be lazy and cook. It’s so nice to take out a jar of delicious adjika from the pantry and feel the taste of summer in winter.

Until then, see you again.

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

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

Classic Abkhaz adjika consists of red and hot peppers, salt of various herbs and garlic. It did not contain tomatoes. But under the influence of time, adjika recipes changed, many housewives experimented, introducing new ingredients. This is how the familiar adjika from tomato and garlic appeared.

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

Cooked adjika according to this recipe turns out very appetizing. This delicious, piquant sauce is prepared without cooking, so it can last in the cellar or refrigerator until next season. But there was no way to check this; adjika is so tasty that it was eaten until February at the most. Try it and see for yourself.

To prepare adjika without cooking you need:

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

Since the main ingredient of adjika is tomatoes, we will start with them. To prepare, take meaty, juicy tomatoes with a thin skin is the most ideal option. Use tomatoes that are ripe, but not overripe. Adjika made from overripe tomatoes will not be stored for a long time and will not turn out as tasty.

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

The next ingredient is bell pepper. Wash it also well, remove the stalks and seed pods. Some housewives do not remove the seeds from peppers; they say that this gives adjika a special flavor. But there is no difference, you can do it with or without seeds. In any case, the sauce turns out very tasty. Cut the pepper into small pieces.

Remove the seeds from the hot pepper and cut it into small pieces. If you like it spicy, you don’t have to remove the seeds and add another pod of hot pepper.

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

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

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

To prepare sweet adjika, take 3 kilograms of ripe tomatoes. Prepare them as in the previous recipe: wash, cut out the places where the stems are attached and cut into convenient pieces.

Take 500 grams of garlic and peel it.

You will also need 1 kilogram of sweet bell pepper and 150 grams of hot pepper. Wash the peppers, remove the stems and seeds.

Grind tomatoes, garlic and peppers through a meat grinder or chop using a blender.

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

For cooking delicious adjika necessary:

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

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

Peel the garlic and separate it into cloves.

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

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

Then transfer the adjika into prepared sterilized jars and roll up the lids. Turn over, cover the jars and leave until completely cool.

To prepare you need:

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

For this recipe, take tomatoes that are ripe or even overripe. Rinse tomatoes and bell peppers under running water. Remove the seed capsule from the pepper. Tomatoes have skin, this can be done very simply. Take a tomato and make a shallow cross-shaped cut on the opposite side from where the stalk attaches. Place the tomato in boiling water for 2 minutes, then transfer to cold water. After this, the skin can be easily removed.

Cut the vegetables into small pieces.

Apples are best suited to sour varieties, such as Antonovka. Wash the apples, cut into several parts, remove the core and seeds.

Tomatoes, bell peppers, apples, pass through a meat grinder. Transfer a suitable pan and place it on the stove. Pour in vegetable oil and cook over low heat for an hour. Don't forget to stir.

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

Turn the canned food over and cover it with a blanket until it cools completely. This type of adjika can be stored very well in a cellar or pantry.

To make adjika according to this recipe, take:

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

Wash tomatoes, peppers, apples and carrots thoroughly. Remove the stems of tomatoes and peppers and cut out their attachment points. Remove the seed capsule from the bell pepper. The seeds of hot peppers do not need to be removed; they will make the adjika spicier. Cut tomatoes and peppers into small pieces.

Peel the carrots and also cut into pieces.

Cut the apples into several parts, remove the core with the seeds.

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

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

Place boiling adjika with apples, tomatoes and carrots in sterilized jars and close with metal lids. Turn it over, wrap it up and wait until it cools down. We remove preserved food instead of storing it - a pantry or cellar.