Step-by-step recipes spicy adjika for the winter with garlic, apples, various peppers, tomatoes

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

1 gr.

4 gr.

Carbohydrates

70 kcal.

Option 1: Classic spicy adjika for the winter with tomatoes and peppers

For classic adjika, this recipe requires tomatoes, sweet peppers, and hot pods. The recipe involves cooking, so the workpiece is perfectly stored in a cool place not only until the new harvest, but also for several years. In addition to the main ingredients, you need garlic. If desired, you can reduce the amount in this recipe.

Ingredients

• 2 kg of tomatoes;
• 1.5 kg pepper (sweet);
• 200 g hot pepper;
• 170 g garlic;
• 0.15 l oil;
• 60 g salt;
• 120 g sugar.

How to cook classic spicy adjika

Rinse both types of peppers and tomatoes. Peel the garlic. Cut tomatoes and peppers into large pieces. Be sure to remove the seeds from bell peppers.

First twist the tomatoes. Place in a saucepan on the stove, boil for about seven minutes, removing the foam. Next add hot and sweet peppers, also twisted through a meat grinder. Let the adjika boil for another fifteen minutes.

Add salt, sugar, add oil and add garlic. Now we boil the adjika for literally three minutes. By this point, we should already have sterile jars ready. Their volume is not important. Screw-on lids also need to be rinsed in boiling water.

Lay out the hot adjika and immediately twist it. Turn the jars with the sharp preparation over and leave for a day. There is no need to cover; let the adjika cool naturally.

Sometimes garlic is added and twisted together with tomatoes, but not everyone likes its boiled aroma and taste. You can also pour it into the finished adjika at the very end, after which turn off the stove. In this option, it is important to rinse the cloves well, otherwise the workpiece will quickly turn sour.

Option 2: Quick recipe for homemade adjika for the winter (spicy)

Here is the recipe for not just spicy, but vigorous adjika in Georgian. The sauce mainly consists of hot pepper and garlic. To smooth out the taste, vegetable oil is added to it. A mandatory ingredient is the seasoning hops-suneli. It is usually sold in spice departments, packaged in a jar or bag.

Ingredients

• 10 pepper pods;
• 65 g garlic;
• 1.5 tsp. dry seasoning khmeli-suneli;
• 20 g fresh cilantro leaves;
• a couple of spoons of salt;
• 5 spoons of rast. oils

How to quickly make spicy adjika

Cut the pepper into several pieces, each pod. We cut off the green tail and leave everything inside. We simply peel the garlic. Finely chop the cilantro.

Grind hot pepper and garlic. Add salt, suneli hops, and sometimes add a spoonful of sugar for depth of flavor. We rub it all thoroughly.

All that remains is to season the adjika with natural vegetable oil and transfer it to a jar. Screw on the lid and put it in the refrigerator. There is no need to roll up the adjika; it can be stored well all winter without it.

For viscosity and moisture, you can add a couple of ground bell peppers to adjika or twist one tomato. Often, on the contrary, it is dried and poured into jars; this seasoning is convenient to use for preparing stews and kharcho, but in this case we exclude oil.

Option 3: Spicy adjika for the winter (vegetable)

Adjika can contain not only tomatoes and peppers, but also various other vegetables. Here is the recipe with onions and carrots. You will definitely need some vegetable oil, some of the vegetables will be stewed in it, this will significantly improve the taste of adjika. This recipe does not add garlic.

Ingredients

• 0.8 kg carrots;
• 0.8 kg of onion;
• 3 kg of tomatoes;
• 400 g hot pepper;
• 1.5 kg of sweet pepper;
• 300 ml oil;
• 80 g salt;
• 90 g sugar.

Step by step recipe

Clear all onion and twist through a meat grinder. It is advisable to insert a grille with large holes into the device. Pour vegetable oil into a saucepan, add the onion, and cook over low heat for about five minutes.

We peel or simply wash the carrots well, cut them into pieces, and twist them. Add to the onion. Cook the vegetables for ten minutes.

We cut the bell and hot peppers into pieces, put them in a meat grinder, and pour them into the onions and carrots. Grind the tomatoes and pour in next. Boil the spicy adjika for 45 minutes.

Season the workpiece with salt, add sugar, it is advisable to try adjika after that. Place into jars immediately while the sauce is hot. Twist and turn upside down.

If there are not enough carrots, then you can take more onions or vice versa, but in general it is recommended to stick to the specified amount so that you do not have to recalculate the amount of spices.

Option 4: Spicy adjika for the winter with horseradish

Another recipe for mixed adjika with tomatoes and peppers, but with the addition of horseradish. This preparation does not need to be cooked, so it is also a quick option. We choose fresh, ripe, but not overripe vegetables, wash them thoroughly, and be sure to dry or wipe them.

Ingredients

• 3 kg of tomatoes;
• 1.5 kg pepper;
• 230 g garlic;
• 20 ml of essence;
• 150 g horseradish;
• 5-7 chili;
• 120 g salt;
• 150 g sugar.

Step by step recipe

To chop vegetables for this type of adjika, it is best to use a meat grinder. Only it produces small pieces, the food processor is not suitable. We cut the washed vegetables into pieces that will easily fit into the hole, and drive them through.

We peel all the garlic and also send it along, you can twist the splice into a total mass. Take a saucepan or basin, a bucket that will hold all the ingredients.

The most difficult moment This recipe involves twisting horseradish. We take only fresh roots; dry ones are difficult to work with. Peel and cut with a knife. Since the root is hard, you need to chop it into small pieces. We twist them last. It is advisable to do this in a ventilated area so that it does not irritate your eyes too much.

Combine horseradish with the rest of the ingredients. Add salt and sugar, mix well. At the very end, add a little vinegar to be safe. You can also cook without it if you do not plan to store the product for more than three months. If the tomatoes are fleshy and sweet, then you don’t need to add sugar to them; we make adjika without it.

All that remains is to pour the spicy adjika into jars. It is already ready for use, but will also last wonderfully until spring. We take a tight lid, you can screw it on, no air should pass through.

This adjika is very convenient to hold in plastic bottles, they easily fit in the refrigerator door shelf. Just wash and dry the container first.

Option 5: Spicy adjika for the winter with apples

A very tasty and aromatic sauce that can be prepared with any apples, but it is better to choose sweet and sour varieties. In addition to fruits, fresh or dried hot pepper pods are a must. The recipe is based on tomatoes and bell peppers. For this adjika you need a saucepan, since the preparation requires cooking on the stove.

Ingredients

• 2.2 kg of ripe tomatoes;
• 1.4 kg pepper;
• 80 g garlic;
• 0.15 l oil;
• kilogram of apples;
• 1 tsp. coriander;
• 90 g sugar;
• 55 g salt;
• 0.2 tbsp. vinegar 3%;
• 7 chili pods.

How to cook

Rinse tomatoes, peppers and apples. Grind the tomatoes and pepper pulp through a meat grinder. We put them on the stove and start cooking while we can work on the other ingredients.

While we are peeling the apples, cut them into pieces convenient for scrolling, and simply cut the hot pepper into several pieces. We run it all through a meat grinder, and then put it in a saucepan with a boiling base. Cook adjika for exactly an hour over low heat.

There is time to prepare sugar and salt, and also peel the garlic. You can also twist it, or simply rub it and run it through a press.

Ten minutes before the end of cooking, add garlic, sugar and salt, and add oil. Unrefined products are used for preparations. Mix and cook together.

Pour in the bite, then take a dry and clean ladle, stir and immediately scoop up the spicy adjika, put it in jars, and put a seaming lid on each one. We seal it using a special key (machine). The jar must be turned over immediately. Set aside until completely cool.

When tomatoes boil, a foam usually forms, which should be removed. Also, the tomato mass often rises, so we take large saucepan with plenty of free space.

This is a spicy and aromatic seasoning that stimulates the appetite and adds a piquant note to various dishes; it has a pasty consistency, usually red (but can be green). It contains: red or green hot pepper, garlic, herbs, walnuts and salt. Adjika is used with fried meat, poultry, and many other dishes (some gourmets prefer the combination of melon with adjika).

Due to their wide popularity, recipes have become very diverse and sometimes very different from the classic one:

• Red spicy adjika - aparpyldzhika - composition: capsicum - 500 g, garlic - 6-8 cloves, cilantro seeds - 15 g, dill - 10 g, basil - 10 g and savory - 10 g, salt and nuts to taste. Used for preparing vegetable, meat and fish dishes.
• Green adjika – akhushuadzhika – composition: a large number of green herbs - spicy herbs (cilantro, mint, dill, savory, basil) - 500 g, salt and green pepper to taste. Used mainly as a seasoning for dishes made from dairy products.

For example, tomatoes are not part of traditional adjika, but still some sauces are called “adjika” for their similarity and spiciness.

In the process of preparing adjika, you can experiment and add apples, tomatoes, carrots to your taste, based on the basic ingredients.

HOW TO COOK ADJIKA

Adjika is an Abkhazian savory snack that has become popular with many Russian housewives. One of the main components in Russian cuisine when preparing adjika is tomatoes, but few people know that preparing adjika at home according to the classic recipe does not involve the use of tomatoes.

The word "adjika" in the Abkhaz language means "salt". We owe the appearance of the recipe for this seasoning to the Abkhazian shepherds. When they took their flocks of sheep to new pastures with young grass, located in the mountains, so that their sheep would gain weight faster, they gave them salt. However, salt in those days was expensive because it was not available as it is now. Therefore, shepherds resorted to stealing salt, and to prevent this, the owners added hot pepper to the salt.

But enterprising shepherds found a way out. By adding some herbs, garlic and various seasonings to this salt, shepherds received a wonderful spicy mixture. The resulting mixture began to be called “apyrpyl-dzhika”, which in Abkhazian means “pepper salt” or “adzhiktsatsa” - “salt ground with something”. This spicy snack is called adjika in the world.

The classic recipe for making adjika involves using only pepper, salt and garlic. This spicy snack is an integral part of the table of any Abkhazian. The true process of preparing adjika has come down to us after many centuries.

On a special flat stone called a grater (ahaya), salt, pepper and garlic are thoroughly and long ground. As a result of this process, an adjika mixture is obtained, which in appearance resembles butter. This adjika is called “Abkhazian oil”. This “butter” was prepared from smoked pepper and constituted the main part of the provisions of a warrior, sailor or hunter.

In our time classic recipe The preparation of adjika has been slightly simplified. Instead of a grater, use a regular blender, mixer or meat grinder, and use fresh, not smoked pepper.

To prepare spicy or “masculine” adjika you will need 1 kg of hot capsicum, ¾ cup of salt (preferably coarsely ground), 0.5 kg of garlic and 0.5 cups of various seasonings - hops - suneli, coriander, dill.

The use of garlic and hot pepper ensures the spiciness of adjika. When preparing such adjika you need to be very careful. To protect the skin of your hands and eyes from external burns, you should use rubber gloves and a plastic bag to collect the contents. One can only guess how such a mixture affects the walls of the gastric mucosa.

Naturally, only people with excellent physical health can use such adjika. Therefore, the classic recipe can be slightly modified to soften the taste. To do this, part of the hot pepper can be replaced with sweet bell pepper. The ratio may be different, the ideal recipe is 800 g of bell pepper and 200 g of hot pepper. This is, of course, not a classic recipe, but adjika will not be so spicy.

The pepper is peeled, seeds and stalks are removed, washed, and then ground in a blender or meat grinder. The garlic and spices are also ground, then everything is combined and salt is added. Herbs (parsley, dill, cilantro or regan) can be added to taste. Ideally, the resulting mixture should be homogeneous and thick.

Today homemade adjika recipes there are many, and each housewife has her own. What is not added to it: tomatoes, carrots, apples, zucchini, onions, sweet peppers, horseradish, eggplants, walnuts and vegetable oil. It is clear that such recipes are far from traditional.

We bring to your attention the most common and one of the most successful recipes for preparing adjika at home, the so-called “female adjika”. This adjika turns out to be very tasty, tender and piquant, and can serve as an independent dish, and not just as a seasoning for meat and vegetables.

PREPARATION OF ADJIKA. ADJIKA FROM TOMATO

To prepare it you will need 2.5 kg of fresh tomatoes, which, if desired, can be replaced with 3 liters of tomato juice, 1 kg each of carrots, bell peppers and sweet apples, 3 pieces of hot capsicum. All vegetables and apples should be washed well, then peeled and minced three times. The resulting mixture is boiled for an hour, stirring occasionally. 5 minutes before the end of the cooking process, add 200 g of garlic, 150 g each of sugar and sunflower oil, 150 ml of 9% vinegar, a quarter cup of coarse salt. Mix everything thoroughly, bring to a boil and turn off. The resulting mixture is poured into sterilized jars and sealed for the winter.

According to this recipe, adjika comes out tender, rich in vitamins and beautiful. It is used as a snack sauce for meat dishes, fish, chicken, potatoes, and pasta. You can also grease bread with it, like butter. If you do not like spicy adjika, then when preparing it you should reduce the amount of garlic and capsicum.

• 04 September 2009, 20:25
• 1400866

Adjika is a canned snack food. Today we are preparing it at home. There are many ways to prepare it and with different vegetables. Readers love to prepare this seasoning for the winter. It goes well with many ready-made dishes: dumplings, pies,

This spicy and aromatic seasoning is very popular in Russia. Its presence on the dinner table improves the taste of first and second courses.

In the article you will find time-tested recipes that have taken root in many families. What could be tastier when we spread adjika on bread and then eat it with

Adjika for the winter - recipe with apples

Learn how to make this popular apple relish.

Ingredients:

• Tomatoes – 5 kg
• Bell pepper – 1 kg
• Apples – 1 kg
• Onions – 1 kg
• Carrots – 1 kg
• Salt - 4 tbsp. spoons (or less, to taste)
• Vinegar - 1 glass
• Sunflower oil - 1 cup
• Sugar - 1 glass
• Garlic – 400 g
• Hot pepper - 4 pods
• Greens: parsley + dill

Preparation:

Peel all the vegetables and cut them into pieces to grind them in a meat grinder. We remove the stems of tomatoes and other vegetables. We do not peel the apples.

Grind all the vegetables in a meat grinder into separate cups.

This is how we twisted the vegetables: carrots, peppers, onions, apples. Place the rolled tomatoes in a deep aluminum bowl to let them cook a little.

As soon as the tomatoes boil, add all the scrolled vegetables: peppers, apples, carrots, onions. Mix everything well. So cook, stirring, for 1.5 hours. The basin is large and stands on two burning stoves. Then we will add other ingredients.

While the adjika is boiling, we will peel the garlic.

We will peel and cut the hot peppers into pieces using gloves. Remove the seeds from the hot pepper.

Pass the garlic, herbs and

When the vegetable mass has boiled for 1.5 hours, add to it: garlic, herbs, hot pepper, salt, sugar.

Then pour in 1 glass of vinegar and 1 glass of odorless sunflower oil. Stir and cook for another 30 minutes after boiling.

After the time has passed, turn off the heat and begin pouring into sterilized jars.

Pour into several jars at once, as the mass is hot. We roll up the full jars and turn them over. Take a warm blanket and cover it on top until it cools down.

This kind of preparation is a godsend that we make both in summer and winter.

Recipe for adjika “Hospitable” - without cooking

Ingredients:

• 300 - 500 g - garlic
• 3 - 4 pcs. - hot pepper
• 0.5 -1 kg bell pepper
• 1.5 - 2 kg red tomatoes
• 1 medium parsnip root, celery, parsley, cilantro, regan (basil), tarragon, 1 - 2 bunches of dill, 2 - 3 tbsp. spoons of salt

Preparation:

Grind everything in a meat grinder. Mix. Place in a jar up to the shoulders. Since the prepared mass will “play,” put it in the refrigerator.

You need to stir from time to time. Greens, peppers and garlic can be adjusted to taste.

In winter, adjika is good both as a separate dish and mixed with mayonnaise and sour cream.

Adjika “Krasnodarskaya” - a favorite for the whole family

Ingredients:

• 3 kg - bell pepper
• 2 kg - red tomatoes
• 1 kg - sour red apples
• Red hot pepper, salt, sugar, garlic, spices - to taste

Preparation:

1. We grind everything in a meat grinder and cook over low heat under the lid for 1 hour or a little more, stirring occasionally.
2. After about half an hour of cooking, put a gauze knot into the boiling mixture, in which spices are tied (bay leaf, dill and parsley seeds, basil). At the end of cooking, remove the knot.
3. Cut 3 - 4 onions and fry in sunflower oil. Remove the onion and pour the aromatic oil into the adjika at the end of cooking.

Homemade adjika with carrots

Ingredients:

• 2.5 kg - tomatoes
• 1 kg - carrots
• sweet pepper - 1 kg
• 1 kg - apples
• 50 g - red capsicum

Preparation:

1. Pass all ingredients through a meat grinder. Place in a saucepan and cook for 1 hour from the moment it boils.
2. When the mass has cooled, add 200 g of crushed garlic, 1 cup of 3% vinegar, 1 cup of sugar, 1 cup of sunflower oil, 0.25 cup of salt.
3. Mix everything well and place in hot jars.
4. Store in a cool place.
5. Eat with meat, with soup, with stewed cabbage.

Recipe for spicy adjika for the winter

Ingredients:

• 3 kg - tomatoes
• 500 g - bell pepper
• onion - 500 g
• 500 g - carrots
• apples - 500 g
• 200 g - garlic
• 10 hot pepper pods
• 0.5 cup sunflower oil
• 100 g - sugar
• 1 tbsp. spoon with a heap of salt

Preparation:

1. Pass all the vegetables through a meat grinder, mix well and cook for 3 hours over low heat under the lid.
2. Place in sterilized jars and seal.

Adjika from beets - an original recipe with a beautiful color

Ingredients:

• 5 kg - tomatoes
• 1 kg - bell pepper
• carrots - 1 kg
• 5 kg - beets
• 4 - 5 pcs. - hot pepper pods
• 200 g - garlic

Preparation:

1. Wash, peel, cut all vegetables into pieces and pass through a meat grinder.
2. Cook in a large aluminum pan for 1.5 hours, stirring constantly.
3. Then add to the total mass: 150 g - salt, 150 g - sugar, 200 g - vegetable oil and start cooking.
4. Add 150 g of vinegar 6% 30 minutes before the end of cooking.
5. You will get 6 - 7 liters. Place the adjika into clean jars and roll up. Place under the “fur coat” for 10 hours.
6. The result is a very thick, sharp and beautifully colored adzhika.

Adjika Adyghe from peppers - without cooking

Ingredients:

• 1 kg - sweet red bell pepper
• 50 g - red hot pepper
• dill - 50 g
• 50 g - cilantro
• parsley - 50 g
• 50 g - tarragon
• 2 heads - garlic

Preparation:

1. Peel the pepper from seeds and pass through a meat grinder along with the rest of the herbs.
2. Add sugar and salt to the resulting mixture to taste and leave for 3 days in any non-cold place, so as not to disturb anyone.
3. After 3 days, mix and pour into convenient containers for use and seal.

Adjika from tomato and garlic “Armenian style” - without cooking

Ingredients:

• 5 kg - ripe tomatoes
• 1 kg - garlic
• 500 g - hot capsicum

Preparation:

1. Pass all the ingredients through a meat grinder, add salt and leave in an enamel bowl for 10 - 15 days to allow the mixture to ferment, remembering to stir it daily.

Keep in mind one subtlety - you should salt the tomato juice before adding the garlic and pepper - otherwise you won’t feel the taste of salt later.

Zucchini seasoning - delicious video recipe

I hope you enjoy this unusual zucchini recipe.

Adjika from green tomatoes with quince

Ingredients:

• 2.5 kg - green tomatoes
• 500 g - bell pepper
• quinces - 500 g
• 300 g - carrots
• zucchini - 300 g
• 300 g - onions
• 1/2 cup mixed greens
• sugar - 1/2 cup
• 1 cup vegetable oil

Preparation:

1. Cut the green tomatoes into pieces, add salt and leave for 6 hours to remove the bitterness. Then drain the juice.
2. Sweet peppers, quinces, carrots, zucchini, onions - mince. Mix everything and cook for 1 hour.
3. Then add chopped garlic, finely chopped or minced herbs and hot pepper. Cook for another 1 hour.
4. Then add vegetable oil, sugar, salt. Let it boil 3 times.
5. Pour hot adjika into clean jars and roll up the lids.

Georgian adjika with hops-suneli

Ingredients:

• Khmeli-suneli - 3 parts
• Capsicum red hot pepper - 2 parts
• Garlic - 1 part
• Coriander (ground cilantro seeds - 1 part
• Dill - 1 part
• Wine vinegar 3%

Preparation:

1. Pass the pepper and garlic through a meat grinder. Add spices. Sometimes finely crushed walnuts are added.
2. Sprinkle the mixture with coarse salt and add enough vinegar to form a moist, thick paste. This paste is well suited for long-term storage in a tightly sealed glass or ceramic container.

Adjika from red pepper with nuts - delicious “Genatsvali”

Required:

• Red pepper, cilantro, suneli hops, Imeretian saffron, walnuts.

Cooking method:

Exact proportions, in in this case, not important.

Real adjika has nothing in common with apples, carrots and tomatoes.

1. Pass red pepper, more than half of the entire mixture, through a meat grinder.
2. Add dry cilantro, suneli hops, Imeretian saffron.
3. Walnuts need to be ground finely, but not too much. Nuts improve the taste.
4. Add salt to taste.

This method of preparing adjika must be prepared with rubber gloves.

Recipe for adjika “Posadskaya” - with tomatoes, garlic and horseradish

Required:

• 5 kg - ripe tomatoes
• 6 pcs. - heads of garlic
• 100 g - salt
• 1 PC. - hot peppers
• 6 pcs. - large horseradish roots

Cooking method:

Pass everything through a meat grinder, stir and place in containers. Store in the refrigerator.

Video recipe - delicious homemade adjika

The raw preparation gives off a fresh taste.

Recipe for adjika “Prunes”

Required:

• 1 kg - bell pepper without seeds
• pitted prunes - 1 kg
• 200 g - peeled garlic
• 3 pods - hot pepper
• 600 g - tomato paste

Cooking method:

Pass everything through a meat grinder. Add salt to taste. Divide into jars. No need to sterilize. The jars are not very big.

Adjika recipe with eggplants

Required:

• 1.5 kg - tomatoes
• 1 kg - eggplants
• 300 g - garlic
• 1 kg - sweet pepper
• 3 pods - hot pepper
• 1 cup - vegetable oil
• 1/2 cup - vinegar 6%
• Salt - to taste

Cooking method:

Pass all the constituent vegetables through a meat grinder. Add vegetable oil and, placing in an enamel pan, boil for 50 minutes.

Add vinegar at the end of cooking. Roll into prepared clean jars.

The simplest adjika recipe “Prostushka”

Required:

• 3 kg - tomatoes
• 1 kg - sweet pepper
• 0.5 kg - garlic
• 150 g - hot pepper
• 0.5 cup - salt
• 3 tbsp. spoons - sugar

Cooking method:

Pass all ingredients through a meat grinder, mix, add salt, sugar, and leave overnight.

In the morning, drain the excess liquid and place the adjika into clean jars. Keep refrigerated.

How to make delicious homemade adjika? - video recipe

Homemade seasoning without preservatives is tasty and safe.

Adjika for the winter “Kiev style”

Required:

• 5 kg - ripe tomatoes
• bell pepper – 1 kg
• 1 kg - apples (the more sour the better)
• carrots - 1 kg
• 400 g - vegetable oil
• 2 tbsp. spoons - salt
• 200 g - sugar
• 2 tbsp. spoons - red hot pepper (or 1 tbsp. black + 1 tbsp. red)

Cooking method:

1. Pass all vegetables through a meat grinder (it is better to first peel the tomatoes or pass them through a juicer). To make tomatoes easy to peel, you need to pour boiling water over them for 3 to 5 minutes.
2. Season the missed mixture with butter, sugar, salt, and spices. Boil for 2 - 3 hours until desired consistency.
3. Pour the finished adjika hot into sterilized jars. Roll up the jars and wrap until cool.

Adjika for the winter with many recipes was provided as an example for home preparations. The choice is yours.

Prepare delicious adjika at home to pamper your family all winter with fresh, aromatic seasoning from ripe, full summer sun vegetables

- This is the national seasoning of Abkhazian cuisine. This is very ancient and famous, one of the best dishes that the culinary traditions of the Caucasus have presented to us. According to the classic recipe, adjika was prepared from dried hot pepper, ground with salt, garlic and coriander seeds. And Georgian cuisine is characterized by the use of cilantro.

Nowadays, the classic composition of adjika has undergone many changes. What is not added to it: tomatoes, eggplants, carrots, zucchini, apples, walnuts. In some adjika recipes you can find pumpkin, beets, mushrooms, plums, gooseberries, and chokeberries. Each housewife adds something of her own. One thing that remains constant about adjika is its pungent taste.

Homemade adjika is a tasty addition to poultry, meat, fish and vegetables. Spicy, aromatic, this seasoning can add a spicy kick to every dish. Many housewives make preparations from adjika for the winter. Some recipes require cooking and sterilization, while in others the finished seasoning is not subjected to heat treatment.

If you have never prepared adjika at home, master the recipes for this amazing seasoning with us. Their extraordinary variety will allow you to find something special for your culinary diary. A useful tips How to prepare delicious adjika for the winter will help you immerse yourself in an exciting culinary journey, the result of which will be treasured jars with a wonderful seasoning.

10 adjika recipes for the winter

Recipe 1. Abkhazian adjika classic

Ingredients for 3 half-liter jars: 2 kg of hot pepper, 1.5 cups of finely ground salt, a glass of seasonings (coriander, suneli hops and dried dill), 1 kg of garlic and fresh herbs if desired (parsley, cilantro, dill).

1. To protect your hands from the “explosive” mixture of pepper and garlic, be sure to wear rubber gloves. It is advisable to dry the hot pepper for several days, but you can do without it.
2. Peel the garlic. Cut off the tails of the peppers and remove the seeds. Pass all prepared ingredients, including spices, through a meat grinder several times, mix thoroughly, add salt and mix again.
3. Abkhazian adjika is scorchingly hot, so it can only be consumed by people with impeccable health. To soften the taste, you can replace some of the hot pepper with paprika or sweet bell pepper, for example, take 1.5 kg of paprika and 0.5 kg of hot pepper.

Recipe 2. Spicy adjika - a simple and quick recipe

Ingredients for 2 half-liter jars: 0.5 kg sweet bell pepper, 0.5 kg carrots, 0.5 kg garlic, 0.5 kg ripe apples, 2.5 kg of red ripe tomatoes, 0.7 cups of 6% or 9% vinegar, 250 g of sunflower oil, 4-5 pods of hot hot pepper, 2 tablespoons of salt, 200 sugar.

1. Rinse apples, tomatoes, carrots and sweet peppers well, mince them, mix thoroughly and cook in a large saucepan for 2 hours.
2. Grind the hot pepper in a meat grinder and add to the boiling fruit and vegetable mixture. Send sugar and sunflower oil there. Cook adjika for another 40 minutes.
3. At the very end, add salt, vinegar and garlic. Mix adjika thoroughly, pour into sterilized jars and roll up.

Recipe 3. Adjika with zucchini

Ingredients for 3 half-liter jars: 3 kg of zucchini, 0.5 kg of sweet bell pepper, 0.5 kg of juicy carrots, 1.5 kg of ripe tomatoes, 1 cup of garlic, 0.5 cups of sugar, 2.5 tablespoons of salt , 2.5 tablespoons of hot red pepper, 1 cup of vegetable oil.

1. Wash all vegetables. Peel the carrots, remove the bell pepper from the stalk and seeds.
2. Make cross-shaped cuts on the tomatoes with a knife, pour boiling water over the fruits and immediately plunge into cold water - this way the skin will be removed very easily and quickly.
3. Grind all vegetables, except garlic, in a meat grinder. Add salt, granulated sugar, vegetable oil to the vegetable puree and cook for 40 minutes.
4. Cool the mixture slightly, mix with ground hot pepper and garlic passed through a press.
5. Boil the adjika for another 10 minutes, place in sterilized jars and roll up the lids. Adjika with zucchini turns out amazingly tasty and tender.

Recipe 4. Georgian green adjika with nuts without cooking

Ingredients for 2 half-liter jars: 900 g of celery, 300 g of parsley, 600 g of cilantro, 300 g of green bell pepper and 300 g of hot capsicum, 6 heads of garlic, 120 g of salt, 1 bunch of mint, 1 cup of walnuts, ground black pepper to taste.

1. Sort the greens, soak for 10-15 minutes in cold water and rinse thoroughly. To remove excess moisture, place the greens on a dry cotton towel.
2. Peel the garlic and wash it. Wash the hot and sweet pepper pods, cut off the stems and shake out the seeds. To protect your hands from getting burned, be sure to wear gloves.
3. Grind all prepared ingredients (greens, peppers, garlic, nuts) using a blender or food processor.
4. Add black pepper and salt to the resulting mass, mix well, place in clean jars and store in the refrigerator.

Recipe 5. Adjika with horseradish without cooking

Ingredients for 3 half-liter jars: 300 g of horseradish root, 300 g of garlic, 300 g of hot hot pepper, 2 kg of red juicy tomatoes (not damaged or crushed), 1 kg of sweet fleshy bell pepper, 1 glass of salt, 1 glass of 9 % vinegar.

1. Rinse all vegetables thoroughly in water. Remove the skins from the tomatoes. Seeded sweet and hot peppers, together with tomatoes, horseradish and garlic, pass through a meat grinder.
2. Salt the resulting mass, season with vinegar and mix well. Adjust the amount of seasonings based on your own taste. You can add less vinegar and salt.
3. Place the finished raw adjika in dry sterilized jars, cover with plastic lids and store in the refrigerator.

Recipe 6. Adjika from tomatoes and garlic for the winter

Ingredients for 4 half-liter jars: 3 kg of tomato, 1.5 kg of bell pepper, 7 tablespoons of sugar, 7-8 cloves of garlic, 5 tablespoons of salt, 150 ml of vinegar, half a hot capsicum - optional.

1. Rinse all vegetables thoroughly. Peel the tomatoes, cut into slices and grind in a meat grinder. Place in a large cauldron and place over medium heat.
2. Cut off the stems of bell peppers and shake out the seeds. Grind in the same way as tomatoes.
3. Hot peppers can be minced whole, with seeds and core - the adjika will be spicier and more aromatic. And to prepare a seasoning with a delicate taste, it is better not to add hot pepper.
4. Place the ground garlic in a bowl with hot pepper.
5. When some of the liquid has evaporated from the tomatoes, add bell peppers to them and continue to evaporate the water, being sure to stir the vegetables.
6. After 20 minutes, add hot peppers and garlic to the cauldron. It is better to add salt, sugar and vinegar in portions, taking a sample each time, at the very end of cooking.

Recipe 7. Adjika from green tomatoes

Ingredients for 3 half-liter jars: 1 kg of carrots, 1 kg of sweet bell pepper, 2.5 kg of green tomatoes, 1 kg of sour apples, 1 glass of sunflower oil, 200-300 g of garlic, 1 glass of sugar, 50 g of salt, 80 ml 9% vinegar.

1. Wash vegetables and apples, peel and finely chop. Carrots can be grated.
2. Add sugar, salt and sunflower oil. Simmer for an hour.
3. Shortly before the end of cooking, add vinegar and pressed garlic to the pan.
4. Distribute the finished adjika into clean jars or bottles, roll up the lids and store in a cool place.

Recipe 8. Adjika with chili pepper

Ingredients for 5-6 half-liter jars: 2-3 chili peppers (fresh or dry), 2 kg of ripe juicy tomatoes, 1 kg of bell pepper, green sweet and sour apples, onions and carrots, 100 g of garlic, a glass of sugar , half a glass of salt, 0.5 liters of odorless vegetable oil.

1. Grind all vegetables, except tomatoes and chili peppers, in a meat grinder. You can also use a blender, the only condition is that you should not turn the vegetables into puree.
2. Scroll the peeled tomatoes through a meat grinder, put the resulting puree into an enamel pan, put it on the fire, and when the tomato mass boils, add the chopped vegetables.
3. Next, pour in the vegetable oil, add salt, sugar and cook the vegetables for about an hour. 5 minutes before readiness, add the garlic passed through a press.
4. Pour hot adjika into clean jars, tighten and leave under a warm blanket for at least 12 hours.

Recipe 9. Adjika with apples and tomatoes for the winter

Ingredients for 7-8 half-liter jars: 5 kg of tomatoes, 1 kg of carrots, 1 kg of apples, 1 kg of sweet pepper, 0.5 kg of granulated sugar, 150 g of hot pepper, 0.5 l of vegetable oil, 300 g of garlic, salt and vinegar to taste.

1. Rinse all vegetables. Cut the sweet pepper into halves, remove the seeds and rinse well again. Peel the carrots. Remove the cores from the apples.
2. Cut all vegetables into small pieces. Divide the hot pepper into two parts (it is advisable to do this with gloves).
3. Grind all prepared vegetables, except garlic, in a meat grinder. Grind the garlic with salt in a mortar.
4. Mix the vegetable puree (do not add garlic) thoroughly in a bowl, add granulated sugar and a little salt. Stir again, pour into a thick-bottomed cauldron, put on fire, and when the tomato mass boils, add vegetable oil.
5. Cook the adjika for an hour, stirring occasionally with a wooden spatula.
6. Now you can season the future preparation with garlic, vinegar, salt and then boil for another 1 hour. Be sure to taste the adjika: add more vinegar and salt if necessary.
7. Pack the finished seasoning into heated, clean, dry jars and seal with lids.

Recipe 10. Adjika with beets

Ingredients for 12-13 half-liter jars: 5 kg of ripe tomatoes, 4 kg of beets, 1 kg of carrots and bell peppers, 200 g of garlic, 4 pods of hot pepper, 200 ml of vegetable oil, 150 g of salt and sugar, 150 ml 6% table vinegar.

1. Rinse all vegetables thoroughly, peel and mince. You can also use a food processor or blender. The main thing is not to turn your vegetables into puree.
2. Place the vegetable mass in a large cauldron and cook for an hour and a half, remembering to constantly stir the adjika.
3. Then add salt, sugar and vegetable oil. 30 minutes before the end of cooking, pour in the vinegar.
4. Place the hot adjika in dry sterilized jars, roll it up, and wrap it in a warm blanket for at least 10 hours.

1. If you remove the seeds from hot peppers, adjika will be less spicy. You can use both fresh and dried fruits. And to soften the taste, replace some of the hot pepper with paprika, carrots or sweet pepper.

2. The classic adjika recipe involves using only coarse salt, without iodine or other additives.

3. It is better to grind herbs, spices and garlic for adjika in a mortar. Dill, marjoram, bay leaf, savory, basil, cumin, coriander, Imeretian saffron and utskho-suneli (blue fenugreek) go well with hot seasonings.

4. To give adjika a brighter and richer aroma, spices and seasonings need to be lightly heated in a dry frying pan without oil. It is better to choose garlic that is hot and has a purple tint.

5. Vegetables are usually minced, chopped in a food processor, or finely chopped with a knife. But if you use a blender, be careful not to puree the vegetables.

6. Tomatoes need to be ripe and fleshy. Watery varieties are not suitable for adjika - the seasoning will turn out watery, although this will not affect the taste. But overripe or damaged tomatoes can ruin the harvest.

7. To keep adjika for a long time, seal the jars with metal lids. Blanks with nylon lids can only be stored in the refrigerator.

The spicy seasoning, the appearance of which we owe to Abkhazian shepherds, has become a favorite in many families. When a jar of homemade adjika appears on the table - bright, spicy, aromatic, you can no longer doubt that this wonderful snack will give any dish an appetizing appearance and a unique taste.

Each housewife has her own favorite recipes for preparing adjika for the winter. Experiment, add different spices, and you will find your own special, unique composition of this spicy sauce. Delicious homemade preparations to you!

June 14, 2017

Good afternoon dear readers. Today we are preparing adjika according to several classic recipes. Adjika, as everyone knows, is a spicy Caucasian seasoning. But over time, this seasoning has undergone a number of alterations and changes, and ultimately, today there is great amount recipes for making adjika. You can even say that almost every family prepares adjika according to its own recipe. Some like it thicker, some like it spicier, some add horseradish to adjika, some make it not spicy at all so that not only adults, but also children can eat it.

Yes, of course, in this seasoning, or one might say in a separate dish, there is a lot useful vitamins. It’s understandable, just look at its composition: peppers, tomatoes, garlic, hot peppers, carrots and sometimes greens. Adjika is simply a storehouse of vitamins. Therefore, it should also be given to children to prevent colds in winter.

In our family there is never too much adjika, no matter how much there is, they will definitely eat it all, and therefore we have to prepare a lot. Usually one half liter jar is enough for 2-3 days. My family loves to eat it as a snack for the first and second courses. Or just spread adjika on a piece of bread.

I prepare a lot of adjika, both spicy and not very spicy, because the family is large and it is necessary that both children and adults are not left without their favorite adjika. I have several recipes of my own and a few more taken from the Internet, I will outline everything, and you choose which adjika recipe you like best.

INGREDIENTS:

• 1 kg of tomatoes.
• 1 kg red bell pepper.
• 1 medium apple.
• 1 good onion.
• 1 medium head of garlic.
• 2-3 carrots.
• 2-3 hot peppers.
• 2 teaspoons salt (to taste)
• If desired, you can add greens (cilantro, parsley, dill).

COOKING PROCESS:

☑ Wash and peel the vegetables well.

☑ Twist everything in a meat grinder.

☑ I twist the tomatoes together with the peel and do not peel them.

☑ When the vegetables are twisted, I transfer them to a deep frying pan.

☑ If you don’t have such a deep frying pan, you can cook in a saucepan or cauldron.

☑ Mix the whole mass well and bring to a boil.

☑ As soon as the adjika boils, turn down the heat under the frying pan and simmer over low heat until the mass thickens.

☑ It took me 40 minutes.

☑ After which I put the adjika into sterilized jars and screw on the lids. You can read about how to properly and easily sterilize jars.

Adjika is ready. Enjoy your meal.

Adjika recipe without cooking

Before this, the recipe was heat-treated. But there is another classic recipe for adjika without cooking. It allows you to save most beneficial properties and vitamins. This cooking recipe will be no less tasty and also moderately spicy. If you want to cook a spicier and hotter adjika, you just need to increase the amount of hot pepper.

INGREDIENTS:

• 0.5 kg of ripe red tomatoes.
• 130 grams of red bell pepper.
• 1 hot peppercorn.
• Head of garlic.
• A teaspoon of salt.
• 2 teaspoons sugar.
• 30 grams of table vinegar.

COOKING PROCESS:

It is important that all ingredients are of excellent quality. Since this recipe is without cooking and the products are not heat-treated, a slightly spoiled pepper or tomato can ruin everything for you.

We will cut all products into 2-3 parts. This is to make it more convenient to place them in the neck of the meat grinder. If your meat grinder has a smaller neck, then cut food under the neck of the meat grinder.

☑ Remove all seeds and green tail from bell pepper. Cut into 2-3 pieces.

☑ Peel the garlic.

☑ Wash the tomatoes and cut into 3-4 parts. Having previously removed the “butts”.

☑ We will also free the hot pepper from the tail, but we will not remove the seeds since all the heat is concentrated in them.

☑ Grind all prepared products in a meat grinder. But not in turn, but mixed up.

☑ You can, of course, prepare it using a blender, but I like it better when adjika consists of small pieces.

☑ After you have grinded all the ingredients, mix everything well. Add salt, sugar, vinegar and mix everything well again.

And one more thing, it is important not to use iron utensils for this recipe. It’s better to do everything using, at most, a stainless steel spoon, or better yet, a wooden spatula in a glass or enamel bowl. Since the metal will oxidize and adjika will disappear.

☑ Be sure to take jars that are sterilized and be sure that they are at least room temperature and dry, of course.

☑ After the adjika is put into jars, we seal the lids and store this adjika exclusively in the refrigerator. Well, or in the cellar with only one condition: if the temperature in the basement is not higher than +5.

Adjika is ready without cooking. Enjoy your meal.

And of course, I provide you with a recipe for making adjika in Georgian. Since it was from the Caucasus that this wonderful seasoning began its journey. Yes, that’s exactly how this dish is positioned as a seasoning. It is prepared according to this recipe without tomatoes.

Initially, adjika was prepared on a flat stone by grinding all the ingredients with another stone. Pepper, nuts, garlic, everything was added gradually and ground to the smallest pieces.

With generous addition of coriander and a few more herbs.

Only dry pepper was used. Walnuts are also dry, and herbs are also only in dry form. In this recipe I will not describe how our ancestors prepared adjika, but I will adhere to some standards.

INGREDIENTS:

• 400 grams of hot pepper.
• 200 grams of garlic.
• 150 grams of walnut grains.
• 50 grams of dry coriander.
• 1 bunch of cilantro.
• 75 grams of ground red pepper.
• 150 grams of salt.

COOKING PROCESS:

Before you start preparing adjika in Georgian style, put on rubber gloves. Since you have to work with hot pepper, and as you know, it can leave burns on your hands. And of course, don't touch your eyes.

☑ Remove the stems from hot peppers. If you want to make vigorous adjika, you shouldn’t take the seeds out of the pepper.

☑ Peel and chop the garlic.

☑ Before adding walnut grains to adjika, you need to dry them a little in a frying pan or in the oven. After drying, the husks will fly off the grains, remove everything that flakes off.

☑ When using fresh herbs, they must be finely chopped.

☑ Place the resulting ingredients into a blender and grind until smooth. If you get a lot of salt from the blender, you need to drain it.

☑ Place the resulting mass into sterilized jars and transfer the jars to the basement or store in the refrigerator.

Adjika in Georgian is ready. Bon appetit.

Adjika recipe with horseradish, garlic and apples

This recipe was a revelation for me. Well, there is no limit to perfection. You need to try making this version of adjika.

INGREDIENTS:

• 500 grams horseradish root.
• 2 kg of tomatoes.
• 500 grams of red bell pepper.
• 100 grams of garlic.
• 5-6 pieces of hot pepper.
• 100 grams of table vinegar.
• 100 grams of sugar.
• 2 apples.
• 2 tablespoons salt.

COOKING PROCESS:

☑ Peel the horseradish root.

☑ Peel the tomatoes.

☑ Remove the stems from the pepper.

☑ Peel the garlic.

☑ We pass all the ingredients through a meat grinder and put them in one pan.

☑ Place the pan on the fire and bring to a boil. After a steady boil occurs, you can reduce the heat a little and boil for 20 minutes, constantly stirring the adjika to avoid burning.

☑ After boiling for 20 minutes, add vinegar and garlic to the adjika. Boil for another 15-20 minutes.

☑ After boiling the adjika for 20 minutes, turn off the heat completely and now you can put the adjika into sterilized jars and screw on the lids.

☑ Place the jars with the lids down on a towel and wrap them. Let the adjika cool completely and then transfer the jars to a storage location. This could be a refrigerator or a pantry.

Adjika with horseradish and apples is ready to eat. Bon appetit.

Adjika recipe for a multicooker

Bon appetit.