Prepare delicious adjika at home to pamper your family all winter with a fresh, aromatic seasoning made from ripe, rich 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 red ripe tomatoes, 0.7 cups 6% or 9% vinegar, 250 g sunflower oil, 4-5 pods of hot hot pepper, 2 tablespoons of salt, 200 sugar.

1. Rinse apples, tomatoes, carrots and bell 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. Have delicious homemade preparations!

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

Of course, everyone prepares it in their own way, including onions, carrots, walnuts, green apples, horseradish, and so on. Personally, I like to prepare this preparation according to my grandmother’s recipe, just like because it is my favorite. It definitely contains fresh fleshy tomatoes and sweet peppers, making raw adjika very aromatic and tasty. It should be stored in the refrigerator, in small jars. Of course, it is common among us boiled adjika, which, unlike raw, needs to be rolled into jars.

So, in today’s article, we’ll look at recipes for homemade adjika, which turns out to be truly delicious and aromatic. Just take it, cook it and try it yourself! Well, if the topic is about canning, then you will definitely like it!

Adjika cooked without cooking is quite hot and paste-like. This is a red-orange seasoning with salt, various herbs and garlic. In principle, it is not at all difficult to prepare, despite this, it can easily complement many dishes.

Ingredients:

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

Cooking method:

First of all, wash all the vegetables in water. Remove the stem from bell peppers and chili, leave the seeds, and cut into medium pieces along with the tomatoes. We also peel the garlic and grind all the chopped vegetables using a blender or meat grinder.

Now we transfer the finished adjika into clean jars, close the lids and put them in the refrigerator. This is a very easy way to prepare adjika, without cooking.

How to cook adjika with horseradish at home

A properly prepared spicy appetizer that goes well with many side dishes. It is prepared from ingredients such as tomatoes, horseradish and garlic. It's very easy to prepare.

Ingredients:

• Tomatoes - 2.5 kg
• sweet pepper - 1 kg
• chili pepper - 3 pcs
• horseradish root - 4 pcs.
• 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 stem from sweet peppers and chili, leaving the seeds, there is no need to remove them. Grind in a meat grinder: tomatoes, sweet and chili peppers, 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 for your health!

How to cook adjika with apples

This preparation with the addition of apples is best served chilled. It is perfect for both first and second courses, and even simple sandwiches.

Ingredients:

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

Cooking method:

All vegetables except garlic are washed, peeled and cut into fairly 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 1 hour.

Now transfer the hot adjika into sterilized jars, screw on the lids, scald them with boiling water, and leave until they cool completely.

From these ingredients I got three jars of 480 ml each.

Homemade adjika with tomatoes and garlic, without bell pepper

If you suddenly decided to make adjika, but for some reason you didn’t have any bell pepper, don’t worry. After all, this preparation 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
• red hot 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:

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

Place over low heat, stirring occasionally, bring to a boil and place in sterilized jars, cover with lids, and leave to cool completely.

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

A simple recipe for homemade adjika without preservation (video)

Bon appetit!!!

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

Adjika with tomatoes, sweet peppers and garlic

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

Ingredients needed for cooking:

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

First, remove the core from the bell pepper. Next, cut the tails off the tomatoes and peel the garlic. Then wash all the vegetables.

The red color of adjika comes from hot peppers, not tomatoes, as many believe. Hot pepper is its main component. But you need to add it gradually so as not to overdo it.

Homemade adjika from tomatoes without cooking

• Go to recipe

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

Juicy adjika with horseradish

Required ingredients:

• 2 kg red tomatoes
• 1 kg sweet pepper
• 300 g garlic
• 300 g hot pepper
• 300 g horseradish (1 fresh root)
• 1 glass of salt
• 1 cup vinegar (9%)

Wash the tomatoes and peppers, remove seeds and stalks. Also peel the garlic and horseradish.

Some believe that the birthplace of adjika is Georgia or Armenia. But this is not true at all. We need to say “thank you” to Abkhazia for this delicious seasoning. Translated from Abkhazian “adzhika” is pepper salt.

Autumn recipes: 5 types of adjika

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

Adjika from tomato and garlic for the winter with cooking

Some housewives love adjika with the addition of zucchini. Why not? Prepare this appetizer and surprise your household.

Required Products:

• 2 kg 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 salt
• hot pepper and salt - to taste

Peel the zucchini, cut into cubes and pass through a meat grinder. Then mince the hot peppers, herbs and garlic into a separate bowl. Add to the ground zucchini 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 pepper, herbs and vinegar.

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

Place the resulting adjika into dry jars, close the lids, wrap them up and place them upside down to cool. This adjika will be safely stored until spring. Unless, of course, they eat her first.

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 meat.

List of required products:

• 2.5 kg tomatoes
• 1 kg apples of any variety
• 1 kg 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 adjika recipe, the main ingredient is tomatoes. They form the flavor of the seasoning. Therefore, tomatoes should not be limp or green. However, slightly damaged ones will also work. After all, the tomatoes will still be crushed, so appearance adjiki will not spoil.

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

Transfer the resulting mass into a cauldron (or a deep saucepan with a thick bottom), mix thoroughly with a wooden spoon and put on fire. Cook the adjika for an hour, remembering to stir constantly. 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 spread adjika at 0.5 liter jars. This volume is the most convenient. During a family dinner, the whole jar will be sold out

Preparations for the winter: 10 unusual recipes. Spicy and delicious!

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

Spicy adjika or classic for real men

To warm up the fire of your man’s love, you need to treat him to spicy tomato adjika. Even the “coldest” chosen one will be passionately inflamed by such a pepper.

Products necessary for preparing “male” adjika:

• 1 kg tomatoes
• 800 g red sweet pepper
• 200 g hot pepper; - 500 g garlic
• 3/4 cup salt, grind No. 0
• 0.5 cups of the following mixture: coriander, suneli hops, dill seeds
• latex gloves

Rubber gloves are not included on the list by mistake. If you handle the “dangerous” hot mixture carelessly, you can seriously burn your hands. Don’t worry, nothing bad will happen to your stomachs. Unless, of course, you eat this adjika with spoons.

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 good recipes 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. It can also be used to grease bread like butter. If you don't love spicy adjika, then when preparing it you should reduce the amount of garlic and capsicum.

• 04 September 2009, 20:25
• 1400868

Good day, dear guests and blog readers! Once again, in these September days, I would like to please you with an interesting preparation of such a dish as adjika.

This appetizer is called by everyone, some call it zamanikha, others call it by another name. The interesting thing is that it is prepared in different ways. In my family it has always been customary to prepare it from tomatoes, but it turns out you can make it from plums, zucchini, apples, eggplants and prunes.

Interesting! Well, in general, traditionally it was always made with great spiciness and was made only from hot red pepper and garlic (Abkhazian version). Then later they came up with Armenian, Georgian and Caucasian versions.

And that’s not all, there is still debate that real adjika is certainly prepared from plums, I took this information from one forum. In my opinion, it is best to make it from red tomatoes, what do you think?

Therefore today we will consider best options preparing boiled thick adjika from tomatoes, as well as raw without cooking and sterilization, and each type will use its own interesting ingredients in order to improve the taste, for example, garlic, bell pepper, horseradish, hot pepper, etc.

A proven and affordable option with tomatoes and garlic, which everyone can make for themselves, because it is prepared very quickly and easily, without any hassles, this amount will make 4 half-liter jars. To get a very beautiful color from adjika, I advise you to take red bell peppers so that they blend in with the color of the tomatoes.

The most important thing is a good mood and then everything will work out. Use this simple and step by step instructions preparing this wonderful sauce.

We will need:

• red tomatoes - 2.5 kg
• sweet bell pepper – 500 g
• garlic - 150 g
• hot pepper - 1 pc.
• sugar - 100 g
• vegetable oil - 50 g
• salt - 0.5 tbsp
• vinegar 9% - 25 ml

Cooking method:

1. Process the tomatoes well in cold water, then remove the stem and cut each tomato in half.

2. The next step is to twist the red fruits through a meat grinder. This way you get a red paste like this. In order for all the excess juice to go away, you will need to evaporate the mass on the stove, or you can cheat. To do this, take a colander, line it with regular cotton gauze, then pour out the tomato pulp.

Important! Place the colander on a deep bowl or basin.

3. While excess moisture is draining, prepare the bell pepper and garlic. As usual, remove the seeds and stem from the pepper. Peel the garlic. If you come across any yellow tips on the garlic, it will be very important to cut them off and remove them.

Chop the pepper into any shape with a knife.

4. Now grind it together with the garlic in a meat grinder. You will get two vegetable porridges))). After draining, transfer the finished tomato mixture into a thick saucepan in a colander.

Important! To make the juice drain faster, you can use another trick: place the gauze bag up.

5. Place all the ingredients in one pan (twisted drained tomatoes, twisted peppers and garlic) the mixture will already be pasty and thick. Stir. Add sugar, salt, vegetable oil. and of course vinegar. Put it on the fire to cook.

Important! Be sure to take 9% vinegar essence, remember this.

6. Cook for approximately 30-40 minutes from the moment of boiling. The result will be a very thick and homogeneous mass. Next, pour into sterilized jars. Seal with sterilized lids using a seaming machine.

7. So delicious, you just can’t take your eyes off it, you’ll lick your fingers. Bon appetit. Store in a cool place, such as on a shelf in a cellar. Good luck to all!

How to cook adjika according to the finger-licking recipe

It turns out very tasty and simply amazing! As my family says, it’s just a bomb!

Recipe for classic Abkhazian tomato adjika

This is a traditional type of adjika, which is not really tasty and can be made at home. It is close to the current GOST, but slightly modified.

We will need:

• Tomatoes - 2.5 kg
• Sweet bell pepper - 3 pcs.
• Hot pepper - 1-2 pcs.
• Onion - 2 heads
• Garlic - 1 head
• Basil or cilantro or celery - 1 bunch
• Ground black pepper

Cooking method:

1. Wash all vegetables well with cold water, and then chop everything. Tomatoes into pieces, removing the stems, peppers into plastic or into strips, cut onions into halves with a knife, and each half into another half.

Interesting! It will turn out very piquant if you add a little celery.

Chop the greens finely with a knife, cut one hot pepper in half, you will need to try and add to your taste.

2. Well, what's the matter? Twist everything through a meat grinder. This is all done very quickly and noisily))).

Important! If you don't have a meat grinder, you can use a blender.

Add freshly ground black pepper and taste. If it’s not spicy for you, then add another half of hot pepper and salt. Stir.

The whole cooking process is finished, now pour it into jars. I’ll say right away that you need to store this tomato delicacy in the refrigerator. Because we did not sterilize the jars, we did not use vinegar, and this recipe, as you may have noticed, does not involve cooking. How to make it then without cooking, but at the same time for the winter.

Interesting! I do this in a very original way, I would say this method is used by everyone, but not everyone uses it. I really love freezing food in the freezer.

So, just such adjika can also be placed there. To do this, take small jars, I usually take children's fruit purees and pour them into them. Voila, put it in the freezer and take it out and eat it at any time. Am-am, the main thing is that all the vitamins and properties are preserved. Well, how do you like this idea?

Well, it will turn out to be a very chic adjika, try it and you will definitely succeed!

Video recipe for making snacks from tomatoes, peppers and garlic without cooking

Raw adjika, it turns out there is such an option, it is prepared without vinegar and preservatives, watch this story and explode your body with such a snack. Cool!

Homemade adjika - the recipe is not too bitter

My guests really like raw adjika made from tomatoes without cooking, since it also contains another interesting ingredient, horseradish. You can say that this is a crap thing, someone calls it a khrenoder or a gorloder. In general, whatever you want, call it that. It also turns out to be unforgettable in taste. This culinary creation will not leave anyone indifferent.

You will need 2 kg of tomatoes, but you can take more or less, depending on how many times you do it, if it’s your first time trying, take less, otherwise you won’t like it, the taste and color are different))).

We will need:

Cooking method:

1. Peel the juicy peppers from the seeds and chop them into pieces, also finely chop the tomatoes, peel the garlic, chop the hot peppers into pieces, place all the ingredients in a container from a blender or food processor.

Interesting! If you want to make spicy adjika, then take more hot pepper. Experiment!

2. You will get such a juicy and tomato-like mixture of vegetables.

3. Add 2 teaspoons of store-bought horseradish to this mass, then sugar, salt and vinegar.

4. Next comes vegetable oil. Stir.

5. Pour into jars, close with nylon lids, it turns out moderately spicy and very aromatic and tasty.

Store in a cool place in the refrigerator or cellar.

Adjika for the winter made from tomatoes and garlic without cooking

This is another one cold method cooking adjika for the winter without bell pepper.

The technology is a little unusual, you will understand this yourself when you start reading the sequence of actions. Perhaps someone will not like this option, and he will say some kind of bullshit, and he will be right, there are so many people, so many opinions. I personally love unexpected options and sometimes I make such vigorous ones. It's up to you, as always))).

We will need:

Cooking method:

1. Remove seeds from hot peppers.

2. Remove the stem from the tomatoes and cut them into small pieces as desired. In fact, it doesn't matter, because they will be twisted later.

3. Peel the garlic and prepare for work. Place the tomatoes one by one in the meat grinder bowl, then the garlic and pepper.

4. Add salt and taste.

5. Now place the liquid mixture in a jar and watch it for 3 days to ferment.

6. This thick and unusual adjika is ready. Suitable for any side dish. Pour it into sterilized jars and close the lids. But still remember that without cooking, this product should be stored in the refrigerator and not for very long.

If you want it to be stored longer, then use another

On this note I end my note, I hope it was useful to someone. Good luck with your preparation, have some great preparations for the winter. Bye everyone, see you soon!

Don’t forget to subscribe to my blog, join the group in contact, smile more often and give everyone your smiles))).

Sincerely, Ekaterina Mantsurova