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Adzhika is not acute for the winter. Home Adzhik for the Winter

Ingredients:

  • 2 kg;
  • 0.5 kg;
  • 200 g garlic;
  • 2 pcs. acute peppers;
  • 50 ml of vegetable oil;
  • 25 g of vinegar 9%;
  • 100 g of sugar;
  • 0.5 Article. Salt.

Recipe for boiled adzhika from tomato

1. We will prepare garlic, and it needs a lot to adzhika. In order to finish it faster, this is a mutual care of garlic, I suggest a little trick. We divide the head on the teeth and fold them in a bowl. We run boiling water for 5-7 seconds and drain the water.

Now the skin from garlic instantly moves away, it is only a slightly to hide a knife. This very saves garlic cleaning process.

2. We rinse tomatoes and also poured them with boiling water so that you can clean the hard skin. If the peel from the first time does not lag behind, drain the water and repeated with boiling water. This time, even Tolstoshkiy tomatoes must be cleaned.

Remove with skin skin.

3. Bulgarian pepper purify from the frozen and seeds, cut along the 4 parts. Red hot peppers cut into 2 parts and also purify from frozen and seeds.

4. Tomatoes, sweet Bulgarian and sharp chili peppers scroll on the meat grinder.

5. All overflow into the pan. Add 100 g of sugar, 0.5 tbsp. Salts, 50 ml. vegetable oil. All mix and put to steal on a weak fire for 1-2 hours. I have a very watery tomatoes for this adzhika, I had to stew about 3 hours, so that Adzhika turned out to be more thick.

6. At the final stage, we squeeze garlic in a pan and add 25 ml of vinegar. Mix and try adzhik to salt, if necessary, add more. Most of another 3 minutes.

7. Ready Adzhika spread in the prepared sterilized banks and tighten the covers. The jars turn over and put in a warm place for a day, we wrap the blanket. After a day, Adzhika can be removed for the winter in the closet.

The most delicious boiled adjust Ready! Bon Appetit!

Traditional Abkhaz Adzhik is prepared on the basis of acute peppers, garlic, salt and spicy herbs.

We offer not limited to a classic one with such a variety of ingredients for burning seasoning. Meet our light checked recipes!

How to prepare Adzhika: 3 rules

    In order for the color of the Adzhika to be rich, and the consistency is thick, choose the brighter and fleshy vegetables.

    Salt use better stone, as it is the sodium chloride in its pure form is a powerful preservative, and the iodized salt can cause fermentation and softening vegetables.

    A special sharp taste Adzhik gives the crude burning pepper from seeds. If you remove seed boxes from the pods, the taste of the sauce is softer. And do not forget to use rubber gloves so as not to get a burn from pepper!

Green Adzhika

Photo: DinaSDays.com Business card of Abkhazia. Such adzhik is supplied to many dishes and necessarily - mutton baked on Spit.

What do you need:

  • 6-8 large bitter green peppers
  • 1 head garlic
  • 1 bunch of kinse
  • 1 tbsp. Spoon salt

How to cook green adzhika:

    Pepper cut into small pieces, not cleaning from seeds.

    Grind peppers together with garlic in a mortar or skip several times through a meat grinder.

    Add salt, mix and leave breed 15-20 minutes.

Unmatched leading programs of Lara Katzow shared with us their family recipe Adzhiki, turn on the video!

Russian Adzhik "Spark"

Photo: Natalielissy.ru to the boors, salt lady with black bread and boiled potatoes with herring - Adzhika is perfect for traditional Russian dishes. It can be used to prepare sauce to meat and even refueling for the brideller and.

What do you need:

  • 1 kg of tomatoes
  • 1 kg of sweet pepper
  • 400 g garlic
  • 200 g of bitter pepper
  • 150 g root parsley
  • 1 tbsp. Salt spoon (for storing Adzhika more than 1-2 months increase the amount of salt by twice)

How to prepare Russian adzhik "Spark":


Bazilik burning adzhik

Photo: Natalielissy.ru sharp! Very acute! More sharper! The versatility of the recipe is that this adzhika can be used not only to meat dishes, but also for sandwiches, sauces, soups, and even pasta.

What do you need:

  • 500 g Gorky red pepper (you can add a couple of green peppers)
  • 400 g garlic
  • 2 Green Basil Bunch
  • 1 bunch of kinse
  • 1 bunch of parsley
  • 2 tbsp. Spoons of salt

How to cook burning adzhik with a basil:



Walnut Adzhika

Photo: Thinkstockphotos.com Adzhika is not Adzhika, if there are no nuts in it, it is considered in the Caucasus. A thin pleasant aroma, thick consistency and a rich spicy taste - that's what makes Adzhik real!

What do you need:
500 g tomatoes
400 g of walnuts
200 g of red Bulgarian pepper
3 heads garlic
2-3 pepper burning
1 bundle of kinse or parsley
4 tbsp. spoons of refined sunflower oil
2 tbsp. Spoons of vinegar 9%
1 tsp salt

How to cook nutty adzhika:

    Bulgarian pepper clean from seeds, wash the greens and dry.

    Tomatoes cut frozen.

    Tomatoes, peppers, garlic, nuts and greens crush in the blender or twice skip through the meat grinder.

    In the finished mass add sunflower oil, vinegar and salt.

    Mix and you can immediately serve!

Gorloder, or Siberian Adzhik with hell

Photo: LoverOfcreatingflavours.co.uk The recipe from Siberia is quite capable of making a healthy competition with burning sauces from sunny Abkhazia. The base of the threaters is the core root of Khrena. Suitable for meat and fish dishes, Solonin, and especially - to the kebab and homemade grill sausages.

What do you need:

  • 500 g tomatoes
  • 50 g roe shred
  • 50 g garlic
  • 1.5 h. Salt spoons
  • 1 tsp Sugar

How to prepare a threshing, or Siberian Adzhik with hell:

    Tomatoes, garlic and horseradish grinding in a meat grinder.

    Connect all the ingredients, add salt and sugar, mix.

    Descript into sterilized banks, roll.

Adzhika from Bulgarian pepper

Photo: Thinkstockphotos.com If the fiery seasoning do not like you, prepare the lightweight version of this sauce with a sour and sweet taste and a light perch. Such adzhik is perfectly combined with baked or boiled meat, bird, fish baked in foil potatoes and roasted toasts.

What do you need:

  • 1 kg of sweet red pepper
  • 300 g garlic
  • 4-6 red sharp peppers
  • 50 ml of vinegar 9%
  • 4 tbsp. Spoons of sugar
  • 1 tbsp. Spoon salt

How to prepare Adzhika from Bulgarian pepper:

    Sweet pepper clean from seeds.

    Pepper together with garlic and burning pepper to skip through the meat grinder.

    Add salt, sugar, vinegar, mix and leave it is 3-4 hours.

    Then decompose into sterilized banks and remove storage in a dark cold place.


Adjika with apples

Photo: Thinkstockphotos.com Improved and Adapted Recipe Adjika for Bird or Grill Fish. To give a sauce more delicate taste, you can cook without burning pepper or reduce its quantity.

What do you need:

  • 1 kg of tomatoes
  • 500 g of red Bulgarian pepper
  • 500 g of sour apples
  • 300 g of carrots
  • 200 g garlic
  • 50 g of sharp pepper
  • 200 ml refined sunflower oil
  • 1 bunch of kinse
  • 1 bunch of parsley
  • salt to taste

How to prepare an adzhik with apples:

    All vegetables clean and crush together with greens in a blender or meat grinder.

    Add salt and sunflower oil.

    Bring to a boil and cook on the very slow heat of 2.5 hours.

    Shut up to sterilized banks and roll.


Adzhik with plums

Photo: Wolvesinlondon.com Gentle and soft adzhik with plums perfectly combined with hearts, boiled potatoes and baked vegetables, chicken meatballs and chops from pork.

What you need:

  • 500 g plus (choose not sweet and even acid plums)
  • 500 g of Bulgarian pepper
  • 2 heads garlic
  • Two burning peppers
  • 1 tbsp. Tomato paste
  • 100 g of sugar
  • 2 h. Spoons of vinegar 9%
  • 2 tbsp. Spoons of salt

How to prepare adzhik with plums:

    Bulgarian pepper clean from seeds, plums - from the bones.

    Skip through the meat grinder sweet pepper, plums, garlic, burning peppers together with seeds.

    Fold the crushed ingredients in a saucepan, add tomato paste, salt and sugar.

    Bring to a boil and cook, stirring, on a slow heat of 30-40 minutes.

    2 minutes before the end of the cooking add vinegar.

    To shift the mixture into sterilized cans, roll over and leave so much cool.

Baked Adjika Pumpkin

Photo: Thinkstockphotos.com Baked vegetables give this adjika an amazingly delicate consistency, and pumpkin is an extraordinary and at the same time unobtrusive fragrance. Easy, spicy, moderately sharp, with barely catchy sourness.

What do you need:

  • 500 g pumpkins
  • 200 g apple
  • 200 g of Bulgarian pepper
  • 200 g of a bunk
  • 1 lemon
  • 1 head garlic
  • 1 Base Basilica
  • 1 bunch of kinse
  • 50 ml of refined vegetable oil
  • 1 burning pepper
  • 1 tsp salt

How to prepare baked adzhik from pumpkin:

    Pumpkin and onions Clear from the peel, apple and pepper - from seeds. Pumpkin and onions cut into pieces of arbitrary size.

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

    3. All baked vegetables grind in a blender.

    Garlic, lemon and greens crush in a blender in a homogeneous mass.

    Connect vegetables with lemon gas stamp, mix and immediately can be served.

Agica of salted cucumbers

Photo: Greenishthumb.net remained salted cucumbers from last year's stocks? Prepare from them sharp sauce! The charm of the recipe is that this adzhika can be done at any time to the ambulance hand.

What do you need:

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

How to prepare an adzhik from salt cucumbers:

    Clear cucumbers and grate or grind in a blender. If there is a lot of fluids to merge.

    Skip the garlic through the press.

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

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

There is a huge number of ways to prepare adzhika from the tomato. Recipes can be selected, depending on the level of mastery of the hostess, both quite simple and more complex. How preparing the most delicious adzhika from 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 say that it is the billet prepared on a specific recipe, the most delicious one. They are all somewhat "the most delicious". And the choice is already yours.

Adzhika "home comfort"

Are you looking for a recipe for the most delicious adzhika? Then try this. Adzhik, prepared on this recipe, has a mild taste, without excess sharpness. In addition, this method of cooking has its own highlight - these are apples. They strongly affect the taste of the dish, which it becomes an excellent addition to any garnish.

List of ingredients:

  • about two kilograms of tomatoes;
  • one kilogram of apples (variety is not important);
  • one kilogram of carrots;
  • one hundred grams of bitter 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 given to tomatoes, as they, interacting with the seasonings, give an extraordinary taste. It follows from this that tomatoes must be not green and not sluggish.

Cooking method. From pre-washed tomatoes, it is necessary to cut frozen. Further, if tomatoes are small sizes, then they are cut into two parts, if large size, then four parts. Apples are cleaned from the peel, and the core is removed. Carrot needs to be washed and clean. Seeds are removed from sweet and bitter peppers. All chop with a meat grinder, and then the resulting mass to shift into a bowl with a thick bottom or cauldron. After that everything is thoroughly mixed with a wooden spoon, and then put on the oven. Adjika is boiled for 60 minutes, but it should be constantly stirred. Already at the end (about seven - ten minutes before the end) you need to add garlic, vinegar. After that, the dish is mixed again, coarsely copier and bottled on banks.

Adjika with hell

Required ingredients:

  • about two kilograms of red tomatoes;
  • one kilogram of sweet pepper;
  • three hundred grams of garlic;
  • three hundred grams of acute peppers;
  • three hundred grams Khrena (one fresh root);
  • two hundred grams of salt;
  • two hundred milliliters of vinegar (be sure to 9%).

Cooking method. Tomatoes need to be washed and cut their frozen. Pepper is thoroughly washed, seeds are removed, the fruit is cut. Stren and garlic are cleaned and cut into very little pieces (some hostesses prefer to change these ingredients on the meat grinder). Sweet and bitter pepper together with tomatoes is passed through the meat grinder. Next you need to add salt, vinegar, chopped garlic and horseradish. After thorough mixing, all unnecessary fluid merges. The resulting mass is decompressed by banks and close the best thing to store in the refrigerator on the bottom shelf. As a rule, about 3 liters of Adzhika is obtained.

Adzhik with garlic and tomatoes

The most delicious adzhika from tomato and garlic is suitable for both amateurs of acute (adding garlic) and for people who do not like too sharp blank.

Required ingredients:

  • about three kilos of tomatoes;
  • 1 kg of Bulgarian sweet pepper;
  • 500 g garlic;
  • 150 grams of acute pepper;
  • hundred grams of salt;
  • three tablespoons of sugar.

Cooking method. Initially, it is necessary to remove all seeds from the Bulgarian pepper. Then the frozen is removed and cleansing garlic from husk. And only after the fulfillment of all of the above actions, you can start washing all the vegetables. After that, Bulgarian and acute peppers are passed through the meat grinder. Salt and sugar is added to the mixture. After performing all these actions, you need to put the dish in the refrigerator per day. In the morning, all excess fluid is washed away. After cooking, Adzhik is placed in pre-prepared jars, and then placed again in the refrigerator for further storage.

Adzhika "Kiev"

Some argue that this is exactly the most delicious adzhika. For the winter harvested, it will have to taste even the most sophisticated gourmet. In addition, it is pretty easy to cook it and simple.

Required ingredients:

  • 5 kg of tomatoes (ripe);
  • bulgarian pepper (1 kg);
  • sour apples (1 kg);
  • carrot (1 kg);
  • two tablespoons of salt;
  • 2 sugar glasses;
  • black and red pepper (one art. spoon);

First you need to wash all the vegetables. Pepper is cleaned of seeds and cut the core. Then the peel is removed from tomatoes (so that it is faster and easier to do it, it is recommended to pour the tomatoes with boiling water for five to seven minutes). After that, all the vegetables are crushed in a meat grinder. In the resulting mass is added oil, sugar, salt, spices. Next, the resulting mixture is placed on the stove and is boiled to obtain the necessary density. After it immediately needs to be poured according to pre-prepared containers. Store best in a cool place - refrigerator, basement, cellar.

Adzhika in Armenian

Despite the duration of the cooking process, Adzhik, made on this recipe, will not leave you and your guests indifferent to its taste.

Required ingredients:

  • about 5 kilograms of tomatoes (ripe);
  • 0.5-1 kilograms of garlic;
  • 0.5 kilograms of bitter pepper;
  • salt (to taste).

Method of preparation: Vegetables need to be washed and clean from seeds and cores. Garlic, peppers and tomatoes are grinding in a meat grinder. Salt is added to the resulting mass. Then you need to leave the dish in an enameled dish for a period of ten to fifteen days. This time is needed in order for Adzhik to overcome, while it must be stirred every day. It is important to remember that tomato juice should merge, before the dish is added garlic and pepper. If this is not done, then Adzhik will seem unfavorable.

Adzhika "Restless sinner"

This recipe is perfect for lovers of "sharp" sensations. Having tried such anger, everyone will appreciate her perch.

Required ingredients:

  • about 2 kilograms of tomatoes (red);
  • twenty pieces of sweet pepper;
  • ten - fifteen pieces of bitter pepper;
  • 400 grams of garlic;
  • three shields of horseradish;
  • two beam parsley;
  • two dill beam;
  • four tablespoons of salts;
  • four tablespoons of sugar;
  • vinegar to taste (necessarily 9%).

Cooking method. Before the preparation of this dish, it is necessary to thoroughly rinse all vegetables, and then rid them from seeds and fruits. After that, vegetables need to be crushed with a meat grinder or blender. Salt, sugar and some vinegar are added to the resulting mass. Everything is thoroughly mixed and bottled by pre-prepared jars. Banks are closed with polyethylene lids.

Adzhika "Cooker"

This adzhik will have to do real men. It is well combined with almost all the products, but a special taste acquires together with fish dishes.

Products:

  • about five kilos tomatoes (ripe);
  • five to six garlic heads;
  • hundred grams of salt;
  • one acute pepper;
  • six big roots fucking;
  • one sweet pepper.

Cooking method. Vegetables wash in cold water, remove all seeds and frozen, and then twisted on the meat grinder. In the resulting mass is added salt and chopped garlic. Then the dish is thoroughly mixed, after which it can be laid on prepared containers. Need to store in the refrigerator.

Adzhika "Ajara"

Real adjustment, which is made on the basis of such essential ingredients like sharp red pepper and garlic. Naturally, other vegetables and spices are added for the diversity of taste sensations. It is not only tasty, but also useful. Almost its excessive use can be harmful to health.

Required products:

  • about five kilos tomatoes;
  • one kilogram of carrots;
  • kilogram of Bulgarian pepper;
  • five - ten pieces of bitter pepper (to taste);
  • polkilogram of the reptile onion;
  • half-liter vegetable oil;
  • five - seven garlic heads;
  • salt (to taste).

My vegetables. Next, tomatoes must be rid of the core and fruits, pepper is cleared of seeds. Then you need tomatoes, the Bulgarian pepper and the onions are divided into 2-4 parts. All ingredients scroll into the meat grinder. After that, vegetable oil is added, salt and in advance crushed garlic. Everything is well mixed with a wooden spoon and put on fire. Cooking time is two hours. Periodically need to stir. After cooking, you need to decompose on banks and roll.

Adjika "Home"

The recipe for the most delicious home adjustment in this case is good because the dish has the ease of cooking. It is worth noting that the workpiece prepared by this way is not necessarily stored in a cool place. Even when stored in a warm room, the taste of this adzhika does not deteriorate.

Adzhika "Home" The most delicious will be able to use vegetables grown on its bed when preparing it. So, the list of products:

  • about five kilograms of tomatoes;
  • one kilogram of Bulgarian pepper;
  • fifteen pieces of bitter pepper;
  • 250-300 grams of garlic;
  • 450-500 grams of horseradish;
  • 200 milliliters of salt;
  • 400 milliliters of vinegar (required 9%);
  • 400 grams of sugar.

Cooking method. Vegetables need to be washed under cold water, and then cleanse from seeds, cores and peel. Then everything is grinding on the meat grinder, including seeds from pepper. After that, salt, vinegar, sugar and pre-crushed garlic cloves are added. Mixing everything, it is necessary to launch the mixture obtained exactly 50 minutes. not necessary. After time, you can safely pour Adzhik on bottles.

Reflecting on the question of what the most delicious adzhik, it is necessary to remember the fact that the taste of the billet prepared by you and completely depend on the number of proportions of seasonings and auxiliary ingredients. When preparing it, you can safely show fantasy and add something from myself to the existing recipe. If the experiment succeeds, the next time you can harvest a large number of jars with delicious and beneficial adzhika.

Adzhik home for winter - a delicious vegetable snack. It can be added as a side dish or eating just with bread. Home Adzhika every mistress tries to cook.

Adzhik recipes for winter a lot. We have gathered for you the most delicious recipes for home adjusts for the winter. Choose and prepare your family and relatives.

True Adzhika is only pepper, without tomatoes. For her preparation, rubber gloves are needed - the mixture burns hands. There is no one. However, this is a classic recipe, because it is starting with it.

To prepare a real "male" adzhika will need:

  • 1 kg of red pod acute peppers (Chile);
  • 0.5 kg of garlic;
  • 3/4 cup of salt grinding №0;
  • 0.5 cups of mixture: coriander, hops-sunnels, dill seeds;
  • latex gloves.

How to prepare a classic adzhik without tomatoes:

Let's bring small adjustments to the recipe, which will make Adzhik less burning and suitable for use.

Namely, we will replace most of the sharp pepper on the sweet - paprika. Suppose 800 g paprika and 200 g of sharp pepper.

In the pods, cut off the frozen, shake the seeds - and grind in a blender (if you enjoy the meat grinder, skip times three). Also we do with garlic, the coriander and dill seeds are also desirable to grind - and mix thoroughly.

At the end, add salt - ideally, we must get a homogeneous pasty mass. You can add crushed fresh herbs - kinse and dill, but in this case the color of the adzhik will not be so bright and increasing.

Home Adzhik with Tomatoes for Winter

Here are the most different options.

Adzhik with tomatoes without cooking

Products:

  • 3 kg of tomatoes;
  • 1 kg of sweet pepper;
  • 0.5 kg of garlic;
  • 150 g of sharp pepper;
  • 0.5 cup of salt;
  • 3 tbsp. l. Sahara.

Cooking:

All components grind on the meat grinder, mix, add salt, sugar, leave for the night. In the morning, drain the surplus of the liquid and decompose the adzhik on banks, stored in the refrigerator.

Adzhika from tomatoes and garlic

Ingredients:

  • 3 kg of tomatoes;
  • 2 kg of sweet pepper;
  • 300 g garlic;
  • 150 g of sharp pepper;
  • 0.5 cup of sugar;
  • 0.5 cups of 9% vinegar;
  • 1 cup of sunflower oil;
  • 0.5 cup of salt;
  • 400 g of fresh greenery - kinse, dill, celery;
  • to taste - coriander, hops-sunnels, walnut.

Adzhika recipe for winter from tomatoes and garlic:

Skip through the meat grinder tomatoes and pepper. Stir, add oil and cook on low heat for an hour with constant stirring.

Cool, add vinegar, sugar, salt, crushed garlic. Greens to grind in a blender. Mix everything thoroughly, let it be - delicious adzhika with garlic for the winter is ready.

Shades of taste of similar adjustment are achieved by various dosages of additives - spices and seasonings. It is also permissible to vary also the proportions of the main components. In the last recipe, apples, carrots, horseradish, eggplants are often used.

Adjika with carrots and apples

Products:

  • 2.5 kg tomato;
  • 500 g of carrots;
  • 500 g of sour apples;
  • 500 g of Bulgarian pepper;
  • 250 g of vegetable oil.
  • 100 g garlic;
  • 1-2 pods of burning peppers;
  • 250 ml. vinegar 9%;
  • 2 tbsp. salts;
  • 100 g of sugar sand.

Cooking:

Wash all vegetables, clean and twisted on the meat grinder. Merge into wide dishes and add vegetable oil. Cook the resulting mass on low heat 2 hours.

Add crushed garlic, 1-2 pod (depending on the size and your taste) of bitter pepper pepped from grains. Pour vinegar.

Salt and add sugar. Mix everything thoroughly, bring to boil and decompose in banks. Roll

Adzhika with horseradish and garlic from tomato for winter without cooking

Ingredients:

  • paprika - 1 kg.
  • tomatoes - 2.5 kg,
  • garlic - 250 g,
  • bitter pepper - 250 g,
  • horseradish - 250 g,
  • salt - 0.5 glasses,
  • sugar - 1 cup,
  • vinegar - 1 cup.

How to cook:

Scroll through the meat grinder (do in large dishes), add salt, sugar, vinegar and stir. Follow the sharpness! Who loves how.

The output of the finished product is about three liter banks, an excess liquid can be merged.


Acute Adzhik for the Winter

Ingredients:

  • ripe red tomatoes 2.5 kg;
  • sweet-sweet apples 500 g;
  • sweet Bulgarian pepper 500 g;
  • carrot 500 g;
  • greens of dill 50 g (optional);
  • parsley greens 50 g (optional);
  • garlic purified 120 g;
  • red burning pepper 75 g;
  • vegetable oil 250 g;
  • vinegar 9% 2 tbsp.;
  • black pepper;
  • salt.

The output of the finished product is 2.5 liters

Acute adzhik for the winter - a step-by-step recipe with a photo:


Adzhika in Kiev

Products:

  • 5 kg of ripe tomatoes;
  • 1 kg of Bulgarian pepper;
  • 1 kg of apples (than acid, the better);
  • 1 kg of carrots;
  • 2 tbsp. spoons of salt;
  • 200 g of sugar;
  • 400 g of vegetable oil;
  • 2 tbsp. Spoons of red burning pepper (you can put 1 tbsp. Spoon of black plus 1 tbsp. Spoon red).

Cooking:

All vegetables pass through the meat grinder (tomatoes are better to clean from the skin or skip through the juicer). So that tomatoes are easily cleaned from the skin, they need to be pouring boiling water for 3-5 minutes.

Make oil, sugar, salt, spices. Then boil 2-3 hours to the desired consistency. Ready Adzhik pour hot on sterilized banks. Roll banks and silence them. Ready!

Recipe Adzhiki without tomatoes

Ingredients:

  • sweet Bulgarian pepper 2 kg.;
  • garlic 200 g;
  • red bitter pepper 150 g;
  • salt 2 tbsp.;
  • sugar 8 tbsp.;
  • vinegar 6% 300 ml.

Cooking:

All vegetables clean, twisted through the meat grinder.

To add salt, sugar, vinegar, decompose on banks and roll over the vegetable mass.

Georgian Adzhik for the winter

Georgian Adzhik with walnut and sharp pepper

Ingredients:

  • 1 kg of pod-dry sharp red peppers;
  • 50-70 g of coriander seeds;
  • 100 g khmeli-Sunnel;
  • a bit of cinnamon (ground);
  • 200 g of walnuts;
  • 300-400 g of steep salt (large);
  • approximately 300 g of garlic.

Cooking:

Soak for 1 hour acute red pepper. Add Coriander, Hop-Sunnels, Cinnamon, Nuts, Garlic and Salt. Skip 3-4 times through a meat grinder with a shallow grid.

Keep anywhere, at any temperature, but preferably in a closed dish, otherwise dries.

Mixed with an adzhik salt is good for wrecking chicken or meat in front of a roasting in the oven.


Georgian Adzhika from acute pepper

Recipe composition:

  • 2 pieces of hops-Sunnels;
  • 2 pieces of chill red pepper;
  • 1 piece of garlic;
  • 1 part of the coriander (ground cinse seeds);
  • 1 part of dill.

How to cook Georgian Adzhika:

Skip the pepper and garlic through the meat grinder. Add spices to them. You can add more finely unwound nuts. Sprinkle with a large salt and pour the wine vinegar with a fortress of 3-4% to get a wet thick paste.

Well adapted for long-term storage in tightly blocked glass or ceramic dishes.

Prepare adzhik necessarily in rubber gloves.

Recipe Armenian Adzhik without cooking

Products:

  • 5 kg of whole tomatoes;
  • 1 kg of garlic;
  • 500 g of bitter pepper;
  • salt to taste.

How to cook:

Skip through the meat grinder. Salt. Leave in the enameled dishes for 10-15 days, so that Adzhika dared, not forgetting it to mix daily.

You need to salt the tomato juice before you need to add garlic and pepper, otherwise it will not feel the taste of salt.

Simple homemade ketchup recipe for winter tomatoes

Products:

  • 1 kg tomato;
  • 300 grams of the reptile bow;
  • 1 teaspoon of ground pepper;
  • 5 carnations;
  • 3 teaspoons of salt;
  • sugar Fullack.

Cooking:

Tomatoes and onions wash, clean and crushed. Fold into a separate pan. Put on a slow fire and bring to a boil, periodically stirring.

Add salt, sugar, spices. Mix. Boil until the onion is ready - you will have a great homemade ketchup!

Recipe for tomato paste for the winter at home

Any hostess would always like to have a tomato paste at hand. Prepare it quite easily at home. For this, only mature tomatoes are suitable. Even a minor amount of unworthy fruits will worsen the quality of the paste.

The washed tomatoes are put in a saucepan and boil until they are crushed, then passed through a meat grinder with a shallow grid.

The resulting mass is boiled in an enameled basin, until its volume decreases by 2.5-3 times. It is not necessary to pour the whole mass in the pelvis immediately - when it is boiling, it is perceived through the edge.

It is better to pour gradually, in small portions as the water will be evaporated. Cooking should be on a strong fire, continuously stirring.

The finished puree is folded in the jars and roll. Banks and covers pre-maintain in hot water 10 minutes. Radial cans for 10-20 minutes are sterilized in boiling water and only after that they are stored in a cool place.

For preservation of mashed potatoes, it should be salted without hermetic capping before the end of the cooking (at the rate of 100 g of salt per liter bank). So that the tomato paste in an open bank is not molded, it is sprinkled on top of the salt and poured a thin layer of vegetable oil. You can also sprinkle with dry thustenance leaves of Khrena.

Sweet-sharp adzhika is the most famous seasoning from Caucasian cuisine. Sauce has millions of fans around the world, any hostess can prepare it, and without the special financial costs to prepare homework for the winter. Recipes on this page are the best, as they say: "Try and fingers license!"

The best recipe Adzhika for the winter of tomato

The best adzhik is obtained from the perfect combination of sweet and bitter pepper, juicy tomato and spices. The recipe is simple, the cooking process is lightweight, and the result is delicious and very useful. Such adzhika can be rolled for the winter and use as seasonings to any hot dishes, garniram or cold snacks.


For cooking you will need:

Cooking:

To begin with, we prepare the ingredients. Clean the garlic from the husks, the peppers from the seeds, and the tomatoes we divide the halves and get rid of the fruits.

First, tomatoes and sweet peppers pass through the meat grinder (you can chop in the shredder) and send it to steal in the saucepan. Cooking at least 20 minutes, time can be increased, if you want, the Adzhika was walking!

Next, we crush the bitter pepper and garlic, and we send this burning mixture to the saucepan. In 2 minutes before the end of the cooking, we enter the remaining ingredients: salt, sugar, vinegar and oil. Everyone is thoroughly mixed and let adzhika even beat a little bit. In the hot form we ride the sauce into sterilized jars and put on the lid.


Greens in the process of cooking in Adzhik is better not to add, you can cut the cilantro or parsley immediately before use.

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

Acute Adzhika Recipe - Hold Fingers


Famous Culinary Culinary Olga Matvey offers a recipe for delicious acute adzhika or homemade ketchup "Finger Losing!". Preparing quickly, simple and effortless, and products for useful and delicious seasonings are a penny.


Ingredients for the workpiece:


Cooking:

  1. Through the meat grinder we will skip the purified sweet peppers, crushed tomatoes, burning pods without tails, onions and carrots. In the end, we scroll a little ginger and get a beautiful bright fragrant mass.
  2. We put a saucepan on fire, bring to a boil and cook 30 minutes.
  3. We add sunflower oil, the remaining spices, mix and Tom Adzhik about 1 hour on slow fire.
  4. 10 minutes before the end of the cooking, we pour an apple vinegar, a little more rebuilt and bottled on the banks in hot.

Such adzhik is stored in any cool place and always at hand at the hostess. Enjoy your sharp aftertaste!

Adzhik without cooking - recipe for the winter


Adzhika for such a simple recipe is prepared in many families around the world. The taste of fresh vegetables and a pleasant mustard remind of summer, and the blank for winter without cooking retains vitamins and the beneficial properties of natural ingredients. Turn on such adjika in the winter menu and 100% cold protection is provided to you!


Ingredients a bit:

Preparation course:

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

We put a meat grinder or shredder and in turns to scroll purified vegetables. First we miss the tomatoes, then the sweet pepper, when the queue comes to the burning of the pods in no case do not touch your eyes and lips! Fight!

Vegetable mass season with salt, sugar and vinegar, mix thoroughly and close the lid. Adzhik is a little thoughtful and will be ready for use. Bon Appetit!

Adzhik for winter as in the store

Georgian Adzhika Ojajuri comes from the USSR. Those who lived in the great country will be able to cook, try and remember the taste of childhood. She is very similar to that seasoning that was sold in stores and enjoyed in great demand from undemanding Soviet citizens.


Products:


Cooking:

  1. With the help of a manual mill, turn the spices into the bulk powder. Tomatoes applied slices and get rid of the fruits, the peppers remove the tails.
  2. Through the meat grinder will miss garlic, tomato and burning pen. In a vegetable mashed potatoes, frozen spices, sugar and salt. Everyone is thoroughly mixed and babble on a small heat for about 4 hours.

The smell of the shopping Soviet Adzhika issued a presence as part of the Georgian seasoning of the USO-Sunnel. It was she who gave the dish that unusual and memorable taste.

Adzhika "Ojahuri" in color dark and a bit dry. But this is a real aromatic concentrate of delicious and useful Caucasian cuisine!

Adzhika recipe with apples

The recipe for delicious adzhika with apples of the hostess was recorded in their culinary notepads, they were constantly preparing and betrayed small savory secrets from parents to children. She was also called adzhika homely. But it was not just a sharp seasoning, but a real autumn sauce with fresh fruit notes.


Production ingredients:

Cooking:

  1. Juicy tomatoes skip through a meat grinder or tear the blender. We send mashed potatoes to the saucepan, we throw the grinding carrot there. Following scroll through the sweet pen and purified from the apple seeds.
  2. All multicolored vitamin ingredients are mixed, we throw into a mixture of burning peppers right with seeds, and begin to boost Adzhika.
  3. After boiling, we reduce gas and cook Agicca 60 minutes. During this time, scroll garlic and 5 minutes before turning off the heating we throw it into the mixture. There we also pour oil, fall asleep sugar and salt. Wegan up for another 5-7 minutes, and pour hot adzhik on banks.

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

As a result, it turns out a bright, fragrant sauce with a sweet-sour-sharp taste. Just sodium!

And finally. Adzhika can be smeared on bread, add to any dish on a par with a side dish, eat small spoons and use when baking Italian pizzas.

Successful blanks and to new recipes!