Adjika is a delicious recipe for the winter. Homemade adjika - classic recipes

28.11.2019

Adjika from tomatoes has different cooking methods, for example, with or without boiling. It is not difficult to cook it, it is stored well and for a long time - all winter. Every recipe homemade adjika original in its own way. Here are some of them - perhaps the most successful.

The list of adjika recipes in the article:

Adjika from tomatoes with garlic and pepper: how to cook?

Adjika with tomatoes, bell pepper and garlic

This recipe is universal, but there is also a classic one. The prepared seasoning will turn out to be moderately spicy. However, it has a zest - garlic.

Ingredients for cooking:

3 kg of tomatoes
1 kg of sweet (Bulgarian) pepper
500 g garlic
150 g hot pepper
0.5 cups salt
3 tablespoon sugar

Separate first Bell pepper from the core. Next, cut the tails of the tomatoes, peel the garlic. Then wash all the vegetables.

Hot peppers, not tomatoes, as many believe, give the red color to adjika. Hot pepper is its main component. But you need to add it gradually, so as not to overdo it.

Grind sweet and hot peppers, garlic and tomatoes in a meat grinder. Then add salt and sugar. Put the resulting mixture in the refrigerator overnight. After the time has passed, drain off the excess liquid. Then put the tomato adjika in pre-sterilized jars and put it back in the refrigerator for storage.

Juicy adjika with horseradish

Some believe that the birthplace of adjika is Georgia or Armenia. But this is not at all the case. For this delicious seasoning it is necessary to say "thanks" to Abkhazia. Translated from the Abkhazian "adjika" is pepper salt

Pass the tomatoes, sweet and bitter peppers through a meat grinder. Chop the garlic and horseradish. Then add salt and vinegar. Mix everything thoroughly and drain off excess liquid. Then put the resulting mixture in jars and close with ordinary nylon lids. Store adjika in the refrigerator on the bottom shelf. From this amount of ingredients, approximately 3 liters of adjika are obtained.

Adjika from tomato and garlic for the winter with cooking

Some housewives love adjika with the addition of zucchini. Why not? Prepare such a snack and surprise your household.

Required products:

2 kg of peeled zucchini
400 g tomato paste
230 ml vegetable oil
1 cup of sugar
0.5 cups table vinegar
10 cloves of garlic
2 tablespoons of salt
hot pepper and salt to taste

Peel the courgettes, cut into cubes and mince. Then in a separate bowl, pass hot peppers, herbs and garlic through a meat grinder. Add to the ground courgettes tomato paste, vegetable oil, sugar, salt - mix everything thoroughly. Then put on fire and cook for 25 minutes from the moment of boiling, remembering to stir periodically so that the adjika does not burn. About five minutes before the end of cooking, add garlic, hot peppers, herbs and vinegar.

Real adjika is made on the basis of hot red pepper and garlic. These are the basic components. They are thoroughly mixed with the addition of various spices into a homogeneous mass.

Put the resulting adjika in dry jars, close the lids, wrap and put upside down to cool. Such adjika will be safely stored until spring. Unless, of course, it is eaten earlier.

Homemade adjika with tomatoes and garlic

Adjika prepared according to this recipe is not particularly spicy, and apples give it a unique pleasant taste. But at the same time, it is not sweet, so it is perfect as a sauce for any side dish or for meat.

List of required products:

2.5 kg tomatoes
1 kg of apples of any kind
1 kg of carrots
1 kg bell pepper
100 g hot pepper (this is about three medium pods)
150 ml vinegar
150 g sugar
1 cup sunflower oil
200 g garlic
50 g salt

In this recipe for adjika, the main ingredient is tomatoes. They shape the flavor of the seasoning. Therefore, the tomatoes should be neither sluggish nor green. However, slightly damaged ones will do. After all, tomatoes will still be crushed, so the appearance of adjika will not deteriorate.

Wash the tomatoes, cut the stems out of them. Then cut the small fruits into two halves, and the large ones into four. Peel and core the apples. Wash and peel the carrots. Separate the sweet and hot peppers from the seeds. Then pass all the vegetables through a meat grinder.

Transfer the resulting mass to a cauldron (or a deep stewpan with a thick bottom), mix thoroughly with a wooden spoon and put on fire. Cook Adjika for an hour, not forgetting about constant stirring. 7-10 minutes before the end of cooking, add vinegar, sugar, salt, oil and garlic (pre-chopped). Stir again, boil and place in jars.

It is better to lay out adjika in 0.5 liter cans... This volume is the most convenient. For a family dinner, the whole jar will be sold out.

Then wrap the jars of adjika in a blanket, turn them upside down and leave to cool completely.

Spicy adjika or classic for real men

To warm up the fire of your man's love, you need to treat him with spicy tomato adjika. Even the "coldest" chosen one will passionately flare from such a peppercorn.

Adjika occupies one of the leading positions among the hot and spicy seasonings. It belongs to Caucasian cuisine, known for its love of hot appetizers. Traditional adjika has the simplest composition: it contains only hot peppers, salt and herbs. Moreover, so much salt is added that the finished seasoning can be stored for a long time, even under not the most favorable conditions. However, today the presence of a refrigerator in every home has made it possible to slightly deviate from traditions and make adjika less salty, but just as hot and aromatic. It is clear that a seasoning made from only one hot pepper cannot serve as an independent snack, so the classic adjika recipe has undergone significant changes. Among the homemade adjika recipes, popular are those that involve the use of sweet peppers, tomatoes, other vegetables, and fruits. Moreover, the hostess gives preference to variations that allow you to prepare adjika for the winter.

Cooking features

A variety of homemade adjika recipes makes it feasible to cook it, including for the winter, even for inexperienced housewives. However, they can benefit from the advice of experienced chefs.

For traditional adjika, you need to choose the hottest varieties of pepper, and you can dry it slightly before chopping.
The hottest in pepper are the seeds. If you want a slightly milder snack, remove them.
If the spices are fried in a dry pan before adding to the appetizer, the adjika will have a richer aroma.
Processing large quantities hot pepper, you may get burned. Therefore, you need to work with your hands protected with disposable gloves. To prevent the vapors of the pepper from irritating the respiratory system, it is better to peel the pepper in cool water.
To prepare adjika according to any of the recipes, it is advisable to use enamel containers and wooden spoons. You can replace them with stainless steel cookware, but not aluminum. Pepper contains a lot of vitamin C, and ascorbic acid can react with aluminum, which, when oxidized, releases harmful substances.
Most of the popular homemade adjika recipes include tomatoes. Before use, they must be peeled off. This can be done simply by cutting the tomatoes crosswise and dipping them into boiling water for a couple of minutes. After such a manipulation, the tomatoes only need to be cooled by shifting with a slotted spoon into a basin with cold water, and then remove the skin from them by pulling it by the tips around the incision.
Chopping tomatoes before mixing with the rest of the ingredients is a moot point. Most recipes involve grinding them with a meat grinder or blender. However, some housewives prefer to come across pieces of tomatoes in adjika. In this case, it is enough to cut them into medium-sized pieces of arbitrary shape.
If adjika is harvested for the winter, it should be laid out in sterilized jars, regardless of the temperature at which the snack will be stored. Banks must also be hermetically sealed. For this, either metal covers, rolled with a special wrench, or screw ones are used. Boil the lids before use.

The classic recipe for adjika

Composition (for 0.5 l):

spicy capsicum- 1 kg;
garlic (optional) - 1 head;
cilantro - 20 g;
dill - 10 g;
basil - 10 g;
savory - 10 g;
salt - 40 g;
pomegranate juice (optional) - until desired consistency is obtained.

Cooking method:

Wash and dry the peppers. In the Caucasus, it is laid out for this in a well-ventilated place and wait 2-3 days. You can do the same or use an oven to speed up the process.
Cut off the stalks of the peppers - they are not needed.
Cut the peppers into small pieces. For an authentic flavor, it is best not to remove the seeds.
Peel the garlic, cut each clove into several pieces.
Chop the herbs finely.
Divide all foods into several parts, not necessarily equal.
Add one part of each food, add some salt and chop everything with a pestle. To prepare a real Caucasian adjika, you need to grind the ingredients in exactly the specified way, otherwise the consistency of the adjika will not be quite the same as that of the traditional Caucasian seasoning.
Grind the remaining food in parts in the same way.
Mix everything, if desired, dilute to the consistency you need pomegranate juice or table wine.

It remains to spread the adjika into clean jars, close them tightly and put them in the refrigerator - heat treatment products are not provided for by the classic recipe for preparing adjika. You can store it for a long time, even though the whole winter, but only in the refrigerator.

An adapted recipe for Caucasian adjika

Composition (for 0.5 l):

hot peppers - 0.3 kg;
sweet pepper - 0.7 kg;
garlic - 1 head;
cilantro - 50 g;
purple basil - 20 g;
salt - 40 g.

Cooking method:

Wash the peppers. Blot them with napkins. Cut off the stalks. Slice the fruit lengthways and remove the seeds. Cut into small pieces. This must be done with all varieties of pepper: both hot and Bulgarian.
Grind both peppers with a blender. It is permissible to use a meat grinder, but it should be borne in mind that in this case the adjika will have a coarser consistency.
Chop the cilantro and basil finely with a knife.
Peel the garlic cloves and chop them in the same way as the peppers.
Combine the pepper, garlic and salt. Stir until the salt dissolves.
Add chopped herbs, stir.
Sterilize jars that have a small capacity (you can use jars from under baby food) and covers for them.
Spread adjika in jars, seal and put in the refrigerator.

Caucasian adjika can be used as a seasoning right away, but it is still better to let it brew for 30–40 days - gourmets say that in this case it will be tastier.

Adjika in Georgian with walnuts

Composition (for 0.65-0.75 l):

Bulgarian pepper - 0.75 kg;
kernels walnuts- 0.25 kg;
garlic - 1 head;
chili pepper - 3 pcs.;
hops-suneli - 10 g;
cinnamon - a pinch;
salt - 40 g;
coriander - 10 g.

Cooking method:

Wash the peppers, peel them of seeds and cut them into pieces and turn them through a meat grinder.
Do the same with garlic and walnuts.
Combine the pepper puree with the hazelnut-garlic mixture. Stir with a blender for a thinner consistency.
Add spices and salt. Stir again with a mixer or blender. Stir for at least 5 minutes, otherwise the salt may not have time to dissolve.

It remains to pour adjika into sterilized bottles, screw them up and store in the refrigerator.

Adjika in Armenian

Composition (for 3 l):

tomatoes - 3 kg;
bitter pepper - 0.25 kg;
garlic - 0.5 kg;
salt - 20 g.

Cooking method:

Wash, pour boiling water over the tomatoes and peel. Cut into chunks and smash with a blender.
Salt tomato puree and mix well.
Prepare the garlic and pepper, chop them with a meat grinder and stir in the tomato paste. It is important to salt the tomatoes before adding other ingredients, otherwise they will be almost tasteless later.
Place the resulting mixture in an enamel container and leave for 2 weeks in a cool place. Stir it daily.
After 10-14 days, pour adjika into glass jars, close them tightly and refrigerate.

Don't worry about the tomatoes turning sour - if you do it right, it won't.

Adjika with horseradish for the winter

Composition (for 4.5-5 liters):

tomatoes - 2 kg;
sweet pepper - 2 kg;
bitter pepper - 1.5 kg;
garlic - 100 g;
horseradish roots - 100 g;
sugar - 20 g;
salt - 40 g;
table vinegar (9 percent) - 100 ml.

Cooking method:

Wash and towel dry the vegetables.
Peel the horseradish.
Remove the seeds from the peppers, cut the peppers themselves into pieces.
After pouring boiling water over the tomatoes, peel them. Cut each into 6-8 pieces.
Rotate all vegetables together with horseradish through a meat grinder, mix with salt and sugar.
Put a saucepan with vegetables on low heat, cook them for 5 minutes, stirring to dissolve the salt and sugar. Leave to infuse in a cool dark place for 2-3 days.
After the specified time, pour in the vinegar, mix.

After that, adjika needs to be laid out in prepared jars, tightly closed and put away in the cold, for example, in a refrigerator. Adjika prepared according to this recipe can be left for the winter, but only in a cool place.

Homemade adjika with apples for the winter

Composition (for 3 l):

tomatoes - 3 kg;
sweet pepper - 1 kg;
sour apples - 0.5 kg;
carrots - 0.2 kg;
garlic - 0.2 kg;
bitter pepper - 0.2 kg;
vegetable oil - 0.25 l;
salt - 60 g.

Cooking method:

Pour boiling water over the tomatoes, peel and cut into small pieces, place on the bottom of a large enamel saucepan.
Wash the apples, cut the core. You can also clean them if you want, but this is not necessary. Rotate the apples through a meat grinder or other way. For example, you can just grate them.
Remove stalks and seeds from peppers, grind them with a blender or meat grinder.
Peel and finely grate the carrots.
Crush the garlic with a hand press or chop in any other way.
Combine all the ingredients, adding oil and salt to them, with chopped tomatoes.
Place the pot on the fire and simmer for 2 hours. During this time, the volume of the snack will decrease significantly, but it will have a richer taste. Stir it constantly so that it does not burn.
Sterilize the jars and fill them with adjika. Seal.

Adjika prepared according to this recipe can be stored at room temperature, so many housewives prefer to cook it.

Adjika is one of the hottest snacks prepared for the winter. Cooked by traditional recipe adjika serves as a seasoning. Adjika, which is dominated by tomatoes, is used as a sauce or even as an independent snack.

There are many ways to cook tomato adjika. Recipes can be selected, depending on the skill level of the hostess, both fairly simple and more complex. How is the most delicious tomato adjika prepared for the winter? The best recipes are collected in our article.

But I would like to note the fact that each of us has different taste preferences. Therefore, it is not necessary to assert that it is the preparation prepared according to a certain recipe that is the most delicious. They are all to some extent "the tastiest." And the choice is yours.

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

Ingredients

about two kilograms of tomatoes;
one kilogram of apples (the variety is unimportant);
one kilogram of carrots;
one hundred grams of hot pepper;
one hundred fifty milliliters of vinegar;
one hundred 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 played by tomatoes, since they, interacting with seasonings, give an extraordinary taste. It follows from this that tomatoes must be neither green nor lethargic.

Cooking method.

Cut the stalks out of previously washed tomatoes. Further, if the tomatoes are small, then they are cut into two parts, if large, then into four parts.
The apples are peeled and cored. Carrots need to be washed and peeled. Seeds are removed from sweet and bitter peppers. Grind everything with a meat grinder, and then transfer the resulting mass to a bowl with a thick bottom or cauldron.
Then everything is thoroughly mixed with a wooden spoon, and then put on the oven. 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, sugar, salt, vinegar. After that, the dish is mixed again, boiled well and poured into the jars.

Adjika with horseradish

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

The tomatoes need to be washed and their stems cut. 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 with nylon lids. Best kept in the refrigerator on the bottom shelf. As a rule, about 3 liters of adjika is obtained.

Adjika with garlic and tomatoes

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

Ingredients

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

Cooking method

Initially, you must remove all the seeds 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 can you 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 "Kievskaya"

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.

Ingredients

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

Cooking method

First you need to wash all the vegetables. The pepper is peeled and cored.
Then the peel is removed from the tomatoes (to make it faster and easier to do this, it is recommended to pour boiling water over the tomatoes for five to seven minutes). After that, all vegetables are minced 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 required density is obtained.
After it, you immediately need to pour it into previously prepared containers. It is best to store in a cool place - refrigerator, basement, cellar.

Adjika in Armenian

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

Ingredients

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

Cooking method:

Vegetables must be washed and stripped of 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 needed for the adjika to ferment, and it needs to be stirred every day.
It is important to remember that the tomato juice must be drained before the garlic and pepper are added to the dish. If this is not done, then the adjika will seem undersalted.

Adjika "Restless Sinner"

This recipe is perfect for thrill-seekers. Having tried such adjika, everyone will appreciate its peppercorn.

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 (obligatory 9%).

Cooking method.

Before cooking of 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 using a meat grinder or blender. Salt, sugar and a little vinegar are added to the resulting mass.
Everything is thoroughly mixed and poured into pre-prepared jars. Banks are closed with plastic lids.

Adjika "Nuclear"

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

Ingredients

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 bell 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. Store in the refrigerator.

Adjika "Adjarian"

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

Ingredients

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

Cooking method

My vegetables. Next, the tomatoes must be removed from 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 mixed well with a wooden spoon and put on fire. Cooking time is two hours.
Stir occasionally. After cooking, the dish must be laid out in jars and rolled up.

Adjika "Domashnyaya"

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 "Domashnaya" is the most delicious if you use vegetables grown in your garden during its preparation.

Ingredients

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 (9% required);
400 grams of sugar.

Cooking method.

Vegetables must 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.
You do not need to cook adjika. After the time has passed, you can safely bottle the adjika.

Reflecting on the question of what is the most delicious adjika, you must remember the fact that the taste qualities of the preparation you cook entirely depend on the number of proportions of seasonings and auxiliary ingredients. When preparing it, you can safely show your imagination and add something of your own to the existing recipe. If the experiment is successful, then next time you can prepare a large number of jars with tasty and healthy adjika.

Adjika homemade recipe the most delicious homemade adjika

5 (100%) 1 vote [s]

As you know, real adjika came to us from Georgia itself, which is a thick and rather spicy mass. It is prepared from vegetables such as sweet peppers and chili, with the addition of certain spices. But cooked in Russia, it bears little resemblance to the traditional one, because in its composition, the main ingredient is tomatoes.

Of course, everyone cooks it in their own way, they include onions, carrots, walnuts, green apple, horseradish and so on. Personally, I love to cook this piece according to my grandmother's recipe, as well as because it is my favorite one. It must include fresh meaty tomatoes and sweet peppers, due to which raw adjika comes out very fragrant and tasty. You need to store it in the refrigerator, in small jars. Of course, it is common with us and boiled adjika, which, unlike raw, needs to be rolled into jars.

So, in today's article, we will consider recipes for homemade adjika, which turns out to be really very tasty and aromatic. Just grab it, cook it and try it yourself! Well, if the topic of canning is already on, then you will definitely like it!

Adjika, cooked without boiling, turns out to be quite hot and similar to pasta. It is a red-orange seasoning with salt, various herbs and garlic. In principle, it is not at all difficult to prepare it, despite this, it can easily complement many dishes.

Ingredients:

Tomatoes - 2 kg
bulgarian pepper - 0.5 kg
chili pepper - 3 pcs
garlic - 5 heads
sugar - 1.5 cups
hops-suneli - 1 tsp
vinegar 9% - 1/2 cup
salt to taste.

Cooking method:

First of all, we wash all the vegetables in water. For bell pepper and chili, remove the stalk, and leave the seeds, cut them together with the tomatoes into medium pieces. We also peel the garlic and use a blender or meat grinder to grind all the chopped vegetables.

Now we shift the finished adjika into clean jars, close the lids and put it in the refrigerator. This is a completely easy way of preparing adjika, without cooking.

How to cook horseradish adjika at home

Properly prepared, a savory appetizer goes well with many side dishes. It is prepared from ingredients such as tomatoes, horseradish and garlic. It is very easy to prepare it.

Ingredients:

Tomatoes - 2.5 kg
sweet pepper - 1 kg
chili pepper - 3 pcs
horseradish root - 4 pieces
garlic - 3 heads
vinegar - 1.5 tbsp. l
vegetable oil - 1 tbsp. l
sugar - 2 tbsp. l
salt to taste.

Cooking method:

We wash all vegetables in running water. Remove the stalk from sweet pepper and chili, leave the seeds, they do not need to be removed. We twist in a meat grinder: tomatoes, sweet peppers and chili, peeled garlic and horseradish.

Then add vinegar, vegetable oil, sugar, salt to taste to the twisted mass and mix everything well. Pour the resulting mass into sterilized jars, close the lids and store in the refrigerator.

Cook and eat to your health!

How to cook adjika with apples

This piece with apples is best served chilled on the table. It goes well with both first and second courses, and even simple sandwiches.

Ingredients:

Tomatoes - 1 kg
onion - 200 gr
apples - 200 gr
bulgarian pepper - 400 gr
garlic - 100 gr
sunflower oil - 150 ml
bitter pepper - 2 pcs.
vinegar 9% - 2 tbsp. l
sugar - 2 tbsp. l
salt to taste.

Cooking method:

We wash all vegetables except garlic, peel and cut into rather large pieces.

After the contents of the pan boil, reduce the heat to low and cook for one hour. After this time, add the garlic passed through a press, salt, sugar, vinegar and continue to boil for another hour.

Now we transfer hot adjika over sterilized jars, twist the lids with scalded boiling water and leave to cool completely.

From the indicated ingredients, I got, like this, three jars of 480 ml.

Homemade adjika with tomatoes and garlic, no bell pepper

If you suddenly decided to make adjika, but for some reason you did not have bell pepper, do not be discouraged. After all, this blank can be prepared without it. Of course, the taste will be slightly different, but the cooking process will be easier.

Ingredients:

Tomatoes - 1.5 kg
bitter red pepper - 400 gr
garlic - 300 gr
vinegar - 2 tablespoons
hops-suneli - 1 tbsp. l
coriander - 1 tbsp l
dill - 1 tbsp. l
salt to taste.

Cooking method:

Rinse the tomatoes in water and cut into medium slices. Then we twist them together with peeled garlic and hot pepper together with seeds in a meat grinder. Then we transfer the entire mass to a large saucepan, add all the necessary spices into it, pour in the vinegar and add salt to taste.

We put on low heat, stirring, bring to a boil and put in sterilized jars, wrap with lids, and leave to cool completely.

After the adjika in the jars has completely cooled down, we put them in the refrigerator for storage.

A simple recipe for homemade adjika without preservation (video)

Bon Appetit!!!

Spicy homemade adjika is considered the best seasoning for meat for a reason. You can cook such a snack different ways and with different ingredients, on what its taste will depend. For example, fresh and spicy adjika is obtained without boiling. For its preparation, tomatoes, bell peppers, apples are often used. With nuts, you can make a classic adjika with a pleasant aroma. But with cooking, each housewife can easily prepare a snack that will be stored for as long as possible. Such a delicious adjika for the winter can be prepared according to one of the recipes below. Simple instructions with photos and videos will allow you to easily make preparations for the winter and treat your relatives and friends with original adjika.

Spicy adjika for the winter - the best recipes with photo and video instructions

The combination of hot peppers with tomatoes and other ingredients allows you to create an unusual adjika, which can be either slightly sour or have a slight sweetness. They will help you to prepare an original adjika with any taste best recipes, listed bellow. Simple instructions with photos and videos will be useful for preparing delicious snacks for the winter.

Ingredients for making spicy adjika for winter

tomatoes, bell peppers - 2 kg;
garlic - 5 heads;
apples - 2 kg;
sugar - 1 tbsp.;
hot peppers - 5 pcs.;
salt -100 g;
oil, vinegar - 150 ml;
hops-suneli - 2 tablespoons;
cilantro - a bunch.

Photo recipe for preparing adjika with spices for winter

Rinse vegetables thoroughly, cut into small pieces. Chop hot peppers together with seeds.

Wash the apples and remove the seeds from them, cut into slices. Peel the garlic. Grind vegetables and apples, garlic with a meat grinder. Transfer the mixture to a saucepan and put on the fire, simmer for about 20 minutes.

Put the prepared adjika in the jars, sterilize them for 15 minutes, and then roll them up. For the first day, hold it upside down under a blanket, then put it in a cool place.

The best video instruction for winter preparation of adjika with the addition of spices

Using the following recipe, you can cook no less original and spicy adjika with spices. An interesting instruction is suitable for hostesses who want to try new ones every year vegetable preparations with different ingredients and spices. For example, in this recipe you can learn how easy it is to cook horseradish adjika.

How to prepare adjika from tomato and garlic, nuts for the winter without cooking - a step by step photo recipe

In the classic Georgian adjika recipe, the addition of nuts is a must. It is they who make the workpiece unusual and give it a breathtaking taste. And if you prepare a similar preparation from tomatoes and garlic, aromatic herbs, spices, then the resulting snack will certainly become a "hit". The following recipe describes step by step how to prepare homemade adjika with the addition of a variety of unusual ingredients and spices.

List of ingredients for cooking adjika with tomatoes, nuts and garlic for winter without cooking

hot pepper - 1 kg;
tomatoes - 1 pc.;
garlic - 400 g;
fresh and dry coriander - 100 g;
walnuts - 300 g;
savory - 40 g;
oil - 50 ml;
vinegar- 150 ml;
salt 2 tbsp

Photo recipe for adjika without cooking for winter from tomato, garlic and nuts

Peel hot peppers from seeds. Pour boiling water over the tomatoes and peel them.

Peel the garlic.

Grind hot peppers and tomatoes with a meat grinder.

Twist the garlic cloves with a meat grinder.

Grind nuts in a meat grinder.

Add ground green coriander to the mixture.

Pour spices and salt into the workpiece.

Mix the ingredients thoroughly, after putting on rubber seals.

Add wine vinegar to the workpiece and mix the ingredients again.

Transfer the prepared adjika to a jar, close with a nylon lid and store in the refrigerator.

Delicious tomato and garlic adjika for the winter with cooking - a recipe with photo instructions

To extend the shelf life of adjika, it is recommended to add vinegar and oil to it. True, such components of the recipe usually slightly change the taste of the finished product. But even without vinegar and oil, you can easily store the workpiece until spring. For example, you can freeze adjika or simply put it in the refrigerator. The following recipe describes step by step how to cook delicious adjika from tomato puree, pepper and garlic without vinegar, and how to properly store such a blank in the refrigerator and freezer.

Ingredients for the recipe for a delicious tomato adjika with garlic for winter with cooking

Bulgarian pepper - 1 kg;
hot pepper - 0.5 kg;
garlic - 3 heads;
tomato puree - 300 g;
salt - 4 tablespoons;
sugar - 0.5 tbsp.;
hops-suneli - 2 tablespoons

Photo instruction on the recipe for cooking tomato adjika for the winter with the addition of garlic

Wash the bell pepper, remove the seeds.

Peel the garlic, cut each clove into halves and grind well in a mortar.

Prepare yourself tomato puree from sweet tomatoes or take a ready-made store for work. Peel hot peppers from seeds.

Grind the Bulgarian and hot peppers, garlic with a meat grinder.

Transfer the tomato puree and chopped vegetables to a saucepan.

Bring the mixture to a boil, then simmer over low heat for 20-30 minutes, stirring occasionally.

Add sugar and salt to the preparation.

Put seasonings in the workpiece and simmer for another 5 minutes.

Cool the finished adjika completely, and then transfer to sterilized jars and cover with nylon lids. Store the workpiece in the refrigerator. For storing adjika in the freezer, it is recommended to put it in plastic containers.

How adjika is prepared with sweet apples and tomatoes for the winter - a step-by-step video recipe

Adding apples to adjika allows you to slightly change its taste and further emphasize its sharpness. In work you can use different varieties apples, but it is better to add fruits with low sweetness and high density. Then the finished adjika will be more tender and fresh.

Recipe with a step-by-step video of making adzhika from apples and tomatoes for the winter cold

You can cook homemade tomato and apple adjika using the video recipe below. It similarly describes the steps for preparing a snack and the rules for rolling it. A simple instruction will help you to make original blank, which will appeal to all "tasters".

Spicy adjika from tomato and garlic for the winter - a simple recipe with step by step photos

Raw spicy adjika attracts not only with its fresh taste, but also with the simplicity of its preparation. Even if you use a large number of ingredients, you do not need to spend a lot of time preparing it. The following recipe details how to make a simple and very spicy tomato and garlic adjika. If desired, the seasonings and their quantity can be changed according to your own taste.

Ingredients for cooking spicy tomato adjika with garlic for winter

tomatoes - 3 kg;
Bulgarian pepper - 1.5 kg;
hot pepper - 0.5 kg;
salt - 2 tablespoons;
dried coriander - 2 tablespoons;
garlic - 200 g.

Recipe with step-by-step photos of winter preparation of adjika with tomatoes and garlic

Remove seeds and tails from bell peppers.

Extract the seeds from hot peppers. Pour boiling water over the tomatoes and peel them or carefully cut them off with a knife. Peel the garlic.

Grind the garlic, hot and bell peppers with tomatoes through a meat grinder. Add to vegetable mix salt and spices.

Spread the prepared mixture in jars, cork with nylon lids and refrigerate.

Original adjika from green hot pepper for the winter - recipes with photo and video instructions

Adjika usually has a pleasant red or orange color. But when using hot green peppers and a large amount of greens in work, the finished snack will get a completely unusual look. Such adjika will be able to win the hearts of even the most demanding gourmets: the green color of the seasoning will certainly appeal to all lovers of original and tasty preparations.

List of ingredients for the recipe for winter preparation of green adjika with hot pepper

hot green pepper - 1 kg;
garlic - 250 g;
wine vinegar - 100 ml;
fresh parsley - 70 g;
fresh coriander - 100 g;
celery leaves - 40 g;
dried coriander - 2 tablespoons;
dried blue fenugreek - 2 tablespoons;
dried dill - 1 tsp;
salt - 1 tsp

Recipe with a photo of a preparation for the winter of spicy green adjika with pepper

Prepare ingredients for cooking.

Peel hot peppers from seeds, peel the garlic.

Grind green hot peppers using a meat grinder.

Grind the garlic cloves in a meat grinder.

Grind prepared herbs with a meat grinder.

Stir the ground ingredients (put on gloves first!).

Add dried spices and salt to the mixture.

Stir all ingredients until smooth.

Spread the finished adjika on sterilized dry jars, close the top with nylon lids and put in the refrigerator.

Video instruction on the recipe for preparing adjika from hot green pepper for the winter cold

There are many other recipes that will help you prepare the original spicy green pepper adjika. With their help, it will not be difficult to make unusual snack perfect for any main course. All the necessary instructions for cooking such adjika can be obtained in the following video:

Abkhazian classic adjika - recipe with step-by-step video instructions

Many housewives would like to learn how to cook "real" Abkhazian adjika, which has a perfect taste. Such an appetizer will go well with any dishes; it can be added as a seasoning to both soups and cereals. In addition, the original homemade adjika according to the classic recipe will add spice even to your everyday lunch or dinner. Spicy appetizer will be the best addition to the usual dishes and festive dishes.

Video recipe for making classic Abkhaz adjika

In the following video recipe, you can find out useful recommendations and tips for making the classic Abkhaz adjika. With strict adherence to the instructions, homemade preparation will definitely turn out tasty, spicy and mouth-watering.

How to prepare adjika with your own hands, which does not need to be cooked - a step-by-step photo recipe

When choosing suitable recipes for cooking adjika, many hostesses are looking for instructions in which the preparation would not need to be cooked. The following recipe is perfect for fast food acute raw adjika for the winter. Subject to the specified proportions, actions, the finished snack will retain its taste and freshness for a long time.

List of ingredients for a recipe for adzhika, cooked by hand, without cooking

Bulgarian pepper - 0.5 kg;
hot pepper - 0.5 kg;
fresh parsley - 200 g;
celery leaves - 150 g;
basil - 150 g;
garlic - 400 g;
dried blue fenugreek and coriander - 3 tsp;
curry - 3 tablespoons;
dried dill - 2 tablespoons;
salt - 2 tablespoons;
wine vinegar - 50 ml.

Step-by-step recipe with a photo of cooking adjika without cooking with your own hands

Prepare the ingredients for making adjika.

Peel the seeds and tails of the pepper, peel the garlic. Grind all the ingredients in a meat grinder in turn.

Add spices and salt to the adjika mixture.

Wear rubber gloves and mix thoroughly until smooth.

Transfer the finished adjika to sterilized glass jars and then close with nylon caps. Then put it in the refrigerator.

Homemade adjika made from fresh tomatoes and peppers, garlic - a simple recipe with a photo

A beautiful and tasty tomato adjika, if properly prepared, can be stored in a basement or pantry for years. But for this, it is necessary to add both vinegar and oil to it. Then the workpiece will not deteriorate, and will retain its freshness for a long time. In the next recipe, you can learn more about the rules for rolling adjika for the winter from pepper, tomatoes and garlic. The instruction is easy to follow and does not take much time to prepare a snack.

Ingredients for a recipe for homemade tomato adjika with pepper and garlic

tomatoes - 2 kg;
Bulgarian pepper - 1.5 kg;
hot pepper - 300 g;
chili pepper - 2 pcs.;
garlic - 100 g;
salt -3 tbsp;
sugar - 5 tablespoons;
ground black pepper - to taste;
vinegar - 2 tablespoons;
butter - 9 tablespoons;
horseradish root - 50 g.

Recipe for making adjika at home with tomatoes, peppers, garlic

Sterilize the cans for seaming.

Wash the tomatoes and cut into halves.

Peel the garlic, remove the tails and seeds from the bell and hot peppers.

Grind the prepared vegetables, add the rest of the ingredients and heat the mixture. After boiling, reduce heat and simmer the workpiece for 10-15 minutes, stirring occasionally. Then put in banks and roll up. Keep inverted for 8-10 hours.

The most delicious homemade adjika you will lick your fingers - a recipe with step by step photos

You can cook delicious adjika both with different vegetables, and without adding tomato or bell pepper. Using only hot peppers, nuts and garlic, you can make a lick toes snack quickly and easily. Such a preparation will have the maximum sharpness and is ideal for serving with meat dishes.

List of ingredients for cooking the most delicious adjika You will lick your fingers

hot pepper - 1 kg;
walnuts - 250 g;
garlic - 5 heads;
coriander seeds - 5 tablespoons;
hops-suneli - 2 tablespoons;
cilantro - 250 g;
salt - 4 tablespoons;
fresh dill, basil - 20 g.

A step-by-step photo recipe for preparing delicious adjika You will lick your fingers

Prepare ingredients for work.

Wear rubber gloves and remove the tails from the hot pepper.

Peel the garlic and lightly fry the walnuts in a dry skillet. Grind all ingredients in a meat grinder, add spices, salt and mix everything thoroughly. Then put in jars and close with nylon lids. Put the finished adjika in the refrigerator.

With the above recipes, any Georgian adjika it prepares for the winter quickly and easily. It can be made with or without cooking the ingredients. Raw snack must be stored in the refrigerator, but boiled adjika can be stored in the winter both in the basement and in the pantry, on the balcony. Features of the workpiece different types The spicy seasonings are also significantly different. For example, it can be made from tomatoes and bell peppers, garlic, or exclusively from hot peppers with nuts. Homemade preparations with apples are also very tasty. Among the proposed instructions with photos and videos, you can choose the most convenient recipes for making adjika, which will help you make the most delicious and original appetizer.

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