Adjika from tomatoes and peppers for the winter- one of the most common recipes for its preparation, even though it is far from the classic recipe common in the Caucasus. Adjika from tomatoes and peppers for the winter, step by step recipe which I want to show you today, it turns out moderately sweet and sour and a little spicy due to the capsicum.

Of course, the amount of hot pepper can be increased in this recipe if you like spicier adjika. Due to the fact that it is not very hot, it can even be eaten with spoons. Like other types of adjika, it will be a good addition to various meat and fish dishes.

In addition, adjika made from tomatoes and peppers will also come in handy for the winter during baking and stewing vegetables and meat. I often add this adjika to kharcho soup or red borscht, which makes the aroma of these dishes brighter. In a word, tomatoes and peppers make it so delicious that you'll lick your fingers. As you know, adjika from tomatoes with pepper and garlic for the winter will cook with cooking.

Ingredients:

• Bell pepper - 2 kg.,
• Tomatoes - 2 kg.,
• Garlic - 300 gr.,
• Hot chili pepper - 1-2 pcs.,
• Sunflower oil - 4 tbsp. spoons,
• Salt - 3 tbsp. spoons,
• Vinegar - 7 tbsp. spoons,
• Sugar - 5 tbsp. spoons

Adjika from tomatoes and peppers for the winter - recipe

Wash bell peppers, tomatoes and hot chili peppers. Cut the bell pepper pods lengthwise into two parts.

Cut out the seed ridge and tail. Rinse the pepper halves under running water. Prepare the hot pepper pods in the same way.

Peel the garlic cloves.

Cut the tomatoes into four parts.

All vegetables for adjika are prepared. Now you need to grind them in a meat grinder or grind them in a blender.

Pour the adjika base into a saucepan.

Cook adjika over low heat for 30 minutes. During cooking, adjika must be stirred to prevent it from burning to the bottom of the pan. After this time, salt the adjika.

Add sugar.

Add sunflower oil.

Pour in table vinegar.

To obtain a more saturated color of adjika, add dry paprika.

After adding all the adjika components, stir. Taste it. Cook it for another 15 minutes over low heat.

Adjika from tomatoes and peppers for the winter. Photo

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It’s quite easy to diversify any dish if you know what seasonings to add to it. True, most often, spices alone are not enough. In this case, you should turn your attention to adjika. This aromatic sauce has long gained popularity. It is great to use both to enhance side dishes and meat dishes. Regardless of the recipe, the result is almost always perfect and the taste is excellent.

Every adult has tried this roll at least once in their life. This rich dish is simply soaked in sun and spice. Vegetables that are the main components, go well in various combinations. Abkhazian cuisine provided an almost perfect recipe, and Georgians added their own special flavor. Each people of the Caucasus contributed something of their own, and the result was an abundance of options with different tastes.

It is not surprising that in addition to standard spicy vegetables, everyone tries to add something unique to adjika. So many recipes include cilantro, pumpkin, gooseberries, currants, apples, mushrooms, walnuts and much more. The taste of each roll is unique and inimitable. It is probably almost impossible to try two identical recipes. Each housewife has her own tricks and preferences. And the result, regardless of the main cast, is always simply amazing. Spicy is the main thing and it must be played correctly to get the perfect option.

One more distinctive feature the method of preparation is considered. It can be boiled, sterilized, and often you can do without these subtleties. The basic taste and quality of the dish will depend on this.

Even those who have never experimented with seams and don’t know a single decent recipe will be able to discover something new and special. Having learned the technique of preparing various dressings, you can pamper your loved ones with something original every time. Two or three different options and the sauces will sparkle with new colors.

Below are the most popular recipes in my opinion. So, here we go:

Benefits for the body

The peoples of the Caucasus know very well how to whet the appetite and enhance the taste of food. And in in this case It's not about salt and spices. Herbs can add their own unique flavors and enrich any sauce. At the same time, they will help get rid of certain diseases and help the body function faster.

Speaking about the benefits of adjika, we can highlight the following points. She:

• Activates metabolic processes.
• Cleanses the circulatory system.
• Increases immunity.
• Actively fights viruses.
• Stabilizes muscle tone.
• Increases intestinal motility.

If we take into account classic recipe dishes, it includes more than twenty herbs and products. And this directly indicates how many vitamins and minerals are contained in this sauce. We can talk endlessly about the benefits and it’s better to try making this delicacy.

Contraindications

Despite its undoubted benefits, adjika has a number of contraindications. Spicy foods, despite their remarkable taste, can sometimes lead to unpleasant and painful sensations. It is forbidden to eat adjika in the following cases:

• Chronic diseases of the gastrointestinal tract.
• Liver and kidney diseases.
• Dysbacteriosis.
• Increased intestinal acidity.
• Spasms and pain in the pancreas.

Children and pregnant women should also avoid consuming this sauce.

A simple classic recipe for adjika made from tomatoes and garlic for the winter

It’s unlikely that anyone will be able to refuse such a delicacy. The result is truly worthy and tasty. And the main thing is that this sauce can be consumed with almost every meal.

Ingredients:

• Tomatoes - 2.7 kilograms.
• Carrots – 8 pieces.
• Onions – 4 heads.
• Chili pepper – 4 pieces.
• Bell pepper (gogoshary) – 4 fruits.
• Garlic – 5 heads.
• Sunflower oil - glass.
• Spices.
• Salt – 75 grams.
• Granulated sugar - a glass.
• Vinegar - a glass.

Yield 3 liters.

Cooking process:

1. Prepare and wash all products.

2. Remove seeds and stems from the gagoshars. Cut into large pieces.

3. Process through a meat grinder.

4. Rinse the tomatoes and remove all excess. Cut into large slices.

5.Pass through a press.

6. Peel and cut the carrots.

7. Twist.

8.Prepare hot pepper and chop.

9. Peel the garlic and pass through a press.

10. Peel the onions. Grind on a grater.

11.Place all vegetables in a deep container. Put on fire. Boil. Reduce flame. Boil for about half an hour.

12.Pour in sunflower oil, sugar, salt, spices. Stir. Leave to simmer on the fire for about another hour.

13.The amount of contents in the container will be reduced by almost half. Before finishing cooking, add vinegar.

14.Place adjika into pre-sterilized jars and screw on the lids.

15.Place in the refrigerator or basement for further storage.

Watch our video recipe:

An excellent sauce ideal for serving with meat and various side dishes. The savory taste is offset by moderate sweetness.

Adjika from tomato and garlic without cooking

The secret of this sauce is the absence of cooking. Therefore, the taste is incredibly rich and spicy. Even if you freeze such adjika, the result will be excellent.

Ingredients:

• Tomatoes – 1.5 kilograms.
• Sweet peppers – 2 fruits.
• Garlic – 3 heads.
• Horseradish root.
• Chili pepper - a couple of pods.
• Dry adjika – a tablespoon.
• Salt – 50 grams.
• Granulated sugar – 100 grams.
• Vinegar – 1/4 cup.

Yield: 2 liters.

Cooking process:

1.Prepare all vegetables: wash, peel, remove seeds and stems, cut into portions convenient for processing.

2.Pass all products through a meat grinder.

3.If you want to get an incredibly hot sauce, do not remove the seeds from the hot pepper and process them together.

4.Add spices and sugar, dry adjika and mix thoroughly.

5. Leave for 15-20 minutes for the sugar and salt to completely dissolve.

6.Pour into previously prepared containers.

7.Place in a cool place for further storage.

If desired, you can omit adding vinegar. In this case, the sauce must be stored in the freezer.

Zucchini adjika recipe is finger licking good

It’s quite simple to prepare something original and at the same time incredibly tasty. For this purpose, it is worth learning the following recipe in more detail. At the same time, it has many benefits and a wide palette of tastes. And the time needed to prepare is no less than an hour.

Ingredients:

• Zucchini – 3-3.5 kilograms.
• Tomatoes – 1.5 kilograms.
• Carrots – 8 pieces.
• Gagoshary (bell pepper) – 4 pieces.
• Garlic – 10 heads.
• Rock salt – 4 tablespoons.
• Vegetable oil - glass.
• Vinegar – 75 milligrams.
• Chili pepper – 2 pieces.

Yield: 3.5 liters.

Cooking process:

1. Rinse all vegetables thoroughly, remove all excess, cut and grind through a meat grinder. Mix thoroughly.

2.Place the sauce in a saucepan and place on the fire divider. Boil. Reduce flame. Cook for about 40 minutes.

3.Pour in vinegar essence, spices and sugar. Boil.

4. Stir in garlic. Boil for another 5-10 minutes.

5. Sterilize the jars. Pour the prepared adjika. Twist. Place in a cool place.

At any time of the year you can enjoy the unusual taste of this wonderful sauce.

Recipe for adjika with apples

Soft and tender and at the same time very piquant adjika in such a variety will appeal to everyone. It goes perfectly with many foods and is good as a main sauce for many dishes. Most chefs believe that this is the recipe that is worth mastering and preparing in significant quantities for the winter.

Ingredients:

• Apples "Simerenko" - kilogram.
• Ripe tomatoes – 4 kilograms.
• Onions - 10 medium heads.
• Garlic - head.
• Table salt – 6 tablespoons.
• Cinnamon - teaspoon.
• Allspice and peas, 10 peas each.
• Granulated sugar – 3/4 cups.
• Laurel.

Yield: 6 liters.

Cooking process:

1. Rinse the tomatoes thoroughly, remove the stem, cut into 4 parts.

2. Peel the onion and divide into large slices.

3. Wash the apples, remove the stem and core, cut into 4-6 pieces.

4.Place all products in a saucepan with a thick bottom. Put on fire. Boil. Boil for 40 minutes. It is necessary that vegetables and fruits become soft.

5.Add allspice, peas and bay to the boiling liquid.

6. Add cinnamon. Stir.

7.Continue cooking for about 10 more minutes.

8.Remove from heat. Using a blender, grind all the products. Add pre-chopped garlic and pour in vinegar. Put it back on the stove.

9. Sterilize jars with lids. Pour adjika. Twist. Place it upside down and let it sit.

Such a roll can be stored without problems for several years, and served with all possible side dishes and types of meat.

Preparation method for plums

It is quite possible to create something unique and at the same time incredibly tasty if you are not afraid of experiments. There is no risk in using plums in cooking. Thanks to them, special taste qualities are obtained that will delight everyone. This applies to both adults and children.

Ingredients:

• Plum - 3 kilograms.
• Basil - a bunch or two.
• Khmeli-suneli seasoning - 5-7 tablespoons.
• Tomatoes – 800 grams.
• Dill – 2 bunches.
• Parsley - a couple of bunches.
• Hot pepper – 3 pieces.
• Celery greens – 3 bunches.
• Garlic – 2 heads.
• Rock salt – 50 grams.

Yield: 3 liters.

Cooking process:

1. Sort the plums and rinse thoroughly. Each one must be solid and strong.

2. Separate from seeds.

3. Chop the basil and add to the berries.

4. Process the remaining greens and place the container for cooking.

5. Remove the seeds from the pepper and cut into small pieces. Wash the tomatoes and divide into four parts.

6. Add seasoning, salt and spices.

7.Mix with your hands. This will help obtain the required juice and make the cooking process easier.

8.Put on low heat. This will help the juice to gradually release. Boil. Boil for 20 minutes over low heat. Stir constantly.

9.Remove from heat. Using a blender, process all the ingredients in the pan. It is important not to get burned during the processing process.

10.Pass the garlic through a press. Add to sauce. Place on fire and bring to a boil. Place in pre-prepared sterilized jars and close with a lid.

Video recipe:

This delicacy is stored in the basement or cool place. It is incredibly tasty and resembles tkemali, so it is often eaten first.

Spicy adjika in Abkhazian style - traditional recipe

Unusually tasty and rich adjika, made according to traditions, will help to reveal the entire incredible range of products included in its composition. Another feature of this dish is that it has an incredibly beneficial effect on the gastrointestinal tract and speeds up metabolism, thanks to the variety of herbs.

Ingredients:

• Hot pepper – 3 pods.
• Garlic - head.
• Cilantro - a bunch.
• Basil - a bunch.
• Dill - a bunch.
• Coriander – 2 tablespoons.
• “Khmeli-suneli” - 2 tablespoons.
• Spices and salt.

Yield: 400 grams.

Cooking process:

1. Leave the pepper to dry in the sun for several days. It must dry out.

2. Clear the pods of their contents and remove the stalks.

3. Peel the garlic.

4. Place all products in a blender. Recycle.

5. Grind the parsley and other greens in a blender. Mix with pepper and garlic.

6.Connoisseurs of rich taste can add a small handful of walnut kernels.

7.Salt and add spices. Mix thoroughly.

8. Leave to “rest” for a couple of hours.

9.The sauce can be consumed immediately after it has infused or stored in a cool place.

This original recipe is very rich. Therefore, there is sauce, it costs in small quantities.

Tomato with horseradish and garlic

Fans of spicy, or rather incredibly spicy and fiery, will like this type of sauce just to their liking. The combination of components is such that you simply cannot find a more pungent option.

Ingredients:

• Tomatoes – 2 kilograms.
• Garlic – 5 heads.
• Horseradish root – 4 pieces.
• Rock salt.
• Pepper.
• Sweet pepper – 8 pieces.
• Chili pepper – 8 units.
• Dill - a bunch.
• Parsley - a bunch.
• Vegetable oil – 40 milligrams.

Yield: 2 liters.

Cooking process:

1. Peel vegetables from all excess. Cut. Pass through a meat grinder. Soak horseradish root for an hour.

2.Add sunflower oil and spices to taste. Wash the dill and parsley and process in a blender. Add to all vegetables. Grind the horseradish root thoroughly.

3.Infuse adjika in the refrigerator or in the basement. After this, it is ready for consumption. If desired, it can be divided into jars and placed in the basement.

People with stomach problems should be warned: they should not consume more than one tablespoon. It is incredibly hot, so it’s worth measuring the portions.

Eggplant in adjika with photo

It’s incredibly easy to create a very savory and at the same time simply extraordinary appetizer or even a cold eggplant salad. At the same time, the main vegetable will still be the main one, and properly prepared adjika will only adequately frame it. But the result will be truly amazing and incredibly tasty.

Ingredients:

• Eggplants – 1.5 kilograms.
• Tomatoes – 1.5 kilograms.
• Garlic - head.
• Gagoshary (bell pepper) – 3 fruits.
• Chili peppers are a thing.
• Rock salt – 3 tablespoons.
• Granulated sugar - a glass.
• Vinegar – 50 milligrams.
• Sunflower oil – 250 milligrams.

Yield: 2.5 liters.

Cooking process:

1. Wash and cut the tomatoes.

2. Wash the peppers, separate the stem and seeds, and divide into pieces. Peel the garlic.

3.Using a meat grinder or blender, chop the peppers, garlic and tomatoes.

4. Spicy connoisseurs can add more hot chili.

5.Pour the mixture into a saucepan with a thick bottom. Put on fire, add spices and salt. Boil. Pour in sunflower oil and vinegar. Bring to a boil again.

6. Peel the eggplants. Divide into portions. Place in boiling adjika. Cook over low heat for 20-25 minutes.

7.Pour into sterilized and dried jars. Close with lids, turn over and wrap.

Adjika with eggplants can be stored for several years. But true lovers savory snack They will not let it stagnate under any pretext.

• Connoisseurs of spicy taste should not remove the seeds from the chili. It is worth using dried fruits.
• If you want to make adjika softer and more tender, you need to add neutral vegetables: carrots, gagoshars or apples.
• For seaming you only need rock salt.
• Spices processed using a pestle and mortar give a special palette of flavors. They saturate the sauce more strongly and impart a richness of aromas to it. Almost any type of spice can be used.
• Preliminary calcination and frying of herbs and spices in a frying pan is considered ideal.
• When using a blender to process vegetables, you must ensure that it does not make a simple puree from adjika, and maintain the necessary texture of the sauce.
• Firm, ripe tomatoes are ideal for creating distinctive texture and incredible flavor.
• Only metal lids will allow you to preserve the workpiece for long time and prevent its damage.

It’s unlikely that anyone will refuse such a spicy delicacy. It not only improves your mood, but also helps fight many ailments. The most interesting thing is that such an appetizer is ideal at any time of the year and will go with any feast. Simple kebabs or a luxurious meat dish of European cuisine will definitely enrich them and give them new notes. And which of the proposed recipes to make your favorite, you should decide based on your favorite products and their preferred combinations.

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

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

How to cook adjika: 3 rules

Green adjika

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

What do you need:

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

How to prepare green adjika:

Cut the pepper into small pieces without removing the seeds.

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

Add salt, stir and leave to brew for 15–20 minutes.

The incomparable host of the program Lara Katsova shared with us her family recipe for adjika, turn on the video!

Russian adjika "Ogonyok"

With borscht, salted lard with black bread and boiled potatoes with herring - adjika is ideal for traditional Russian dishes. It can be used to prepare sauces for meat and even seasoning for pickle and cabbage soup.

What do you need:

• 1 kg tomatoes
• 1 kg sweet pepper
• 400 g garlic
• 200 g hot pepper
• 150 g parsley root
• 1 tbsp. spoon of salt (to store adjika for more than 1–2 months, double the amount of salt)

How to prepare Russian adjika “Ogonyok”:

Hot adjika with basil

Spicy! Very spicy! Even hotter! The versatility of the recipe is that this adjika can be used not only for meat dishes, but also for sandwiches, sauces, soups and even pasta.

What do you need:

• 500 g hot red pepper (you can add a couple of green peppers)
• 400 g garlic
• 2 bunches green basil
• 1 bunch of cilantro
• 1 bunch of parsley
• 2 tbsp. spoons of salt

How to prepare hot adjika with basil:

Nut adjika

Adjika is not adjika if it does not contain nuts, as they say in the Caucasus. Subtle pleasant aroma, thick consistency and rich piquant taste - that’s what makes adjika real!

What do you need:
500 g tomatoes
400 g walnuts
200 g red bell pepper
3 heads of garlic
2–3 hot peppers
1 bunch of cilantro or parsley
4 tbsp. spoons of refined sunflower oil
2 tbsp. spoons of vinegar 9%
1 teaspoon salt

How to prepare nut adjika:

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

Cut out the stems of the tomatoes.

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

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

Stir and serve immediately!

Gorloder, or Siberian adjika with horseradish

The recipe from Siberia is quite capable of providing healthy competition to the fiery sauces from sunny Abkhazia. The basis of the horloger is vigorous horseradish root. Suitable for meat and fish dishes, corned beef, and especially for barbecue and homemade grilled sausages.

What do you need:

• 500 g tomatoes
• 50 g horseradish root
• 50 g garlic
• 1.5 teaspoons salt
• 1 teaspoon sugar

How to cook gorloder, or Siberian adjika with horseradish:

Grind tomatoes, garlic and horseradish in a meat grinder.

Combine all ingredients, add salt and sugar, mix.

Place in sterilized jars and roll up.

Adjika from bell pepper

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

What do you need:

• 1 kg sweet red pepper
• 300 g garlic
• 4–6 red hot peppers
• 50 ml vinegar 9%
• 4 tbsp. spoons of sugar
• 1 tbsp. spoon of salt

How to prepare adjika from bell pepper:

Remove seeds from sweet peppers.

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

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

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

Adjika with apples

An improved and adapted adjika recipe for poultry or grilled fish. To give the sauce a more delicate taste, you can prepare it without hot pepper or reduce its amount.

What do you need:

• 1 kg tomatoes
• 500 g red bell pepper
• 500 g sour apples
• 300 g carrots
• 200 g garlic
• 50 g hot pepper
• 200 ml refined sunflower oil
• 1 bunch of cilantro
• 1 bunch of parsley
• salt - to taste

How to cook adjika with apples:

Peel all vegetables and chop together with herbs in a blender or meat grinder.

Add salt and sunflower oil.

Bring to a boil and cook over low heat for 2.5 hours.

Transfer to sterilized jars and seal.

Adjika with plums

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

What you need:

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

How to cook adjika with plums:

Remove seeds from bell peppers and seeds from plums.


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

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

Bring to a boil and cook, stirring, over low heat for 30–40 minutes.

Add vinegar 2 minutes before the end of cooking.

Transfer the finished mixture into sterilized jars, roll up, turn over and leave until completely cooled.

Baked pumpkin adjika

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

What do you need:

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

How to cook baked adjika from pumpkin:

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


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

3. Grind all baked vegetables in a blender.

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

Combine vegetables with lemon dressing, stir and serve immediately.

Adjika from pickled cucumbers

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

What do you need:

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

How to prepare adjika from pickled cucumbers:

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

Pass the garlic through a press.

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

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

Adjika is a hot sauce that came to us from Georgia and Abkhazia. However, Russian adjika bears little resemblance to the traditional one, since it does not contain tomatoes. In the usual Russian adjika, it’s just the opposite: tomatoes are the main ingredient and there are many variations on the theme of preparation. And all housewives prepare adjika in their own way: they add onions, carrots, walnuts, horseradish, green apple, etc. to it. I cook adjika according to my grandmother’s recipe, and of all the ones I’ve tried, this recipe is my favorite. This adjika is prepared from fresh fleshy tomatoes and sweet peppers, making raw adjika very tasty and aromatic. It is stored in the refrigerator in small jars. It is very common among us and boiled adjika, which, unlike raw, can be rolled into jars.

And here’s a little secret on how to prepare the most delicious raw adjika: tomatoes need to be ground, fleshy, dark red in color, with a pronounced aroma. Such tomatoes usually ripen in September-October, at which time you can find the most aromatic bell peppers on the market. Adjust the spiciness of adjika to taste, adding chili pepper and garlic last.

Ingredients for raw adjika:

• 2 kg meaty;
• 1 kg of sweets;
• 300 g;
• 2 chili peppers;
• 3 tbsp. salt;
• 4 tbsp Sahara;
• 160 ml 9% vinegar;
• 5 tbsp. refined vegetable oil.

Recipe for spicy raw adjika

Any adjika must contain three mandatory ingredients: red pepper, garlic and salt.

If the preparation is made, but it turns out to be spicy, it’s even impossible to eat, apples will help with the taste of spiciness. You need to add one chopped apple to the finished adjika.

All ingredients must be crushed.

The first stage of any preparation is preparing the dishes. To prepare adjika at home, it is best to take enamel dishes and a large iron basin. It will be more convenient to cook in it.

Enameled pans are needed to prevent the chemical process from occurring during fermentation. There is no need to use plastic at all. Take only wooden spoons. If you follow all the above rules, then, undoubtedly, your homemade adjika will turn out to be delicious, juicy and finger-licking.

Recipe 1: Adjika at home Caucasian

One of simple ways burning adjika at home. It won't take up much of your time.

Hot pepper 300 gr.;

4 sweet peppers;

1 head of garlic;

A bunch of cilantro;

Greens to taste;

Basil, preferably purple;

2 tbsp. l. salt.

First, take the sweet pepper, wash it well and remove the seeds. Then cut the hot pepper into large pieces about 3x3. Choose its proportion yourself, depending on your taste. If you prefer homemade adjika to spicy, then take 300 g. if, on the contrary, then 200 grams will be enough.

The next step is to put all the pieces in a cup and grind in any way you wish, but it is better to use a blender until smooth. You can do this with a meat grinder, but it will skip pieces, and it is desirable to get porridge; then you can make the mixture liquid using a regular spoon.

The resulting mass should be salted and then mixed well so that the salt does not remain in one place, but dissolves throughout the mixture. Some people add pepper at this stage, but this is not necessary, because the adjika will turn out to be spicy, and the pepper will only overwhelm the whole taste.

And lastly, put everything into jars. It’s better to take small jars, they won’t take up much space, and adjika will last longer. Of course, it would be ideal to immediately lower it into the cellar, but if this is not possible, then it is also good to preserve in the refrigerator. Don’t rush to open it, let it stand for 40 days, soak, and only then you can add it to food.

Recipe 2: Homemade adjika with nuts

Another delicious preparation is adjika with nuts.

3 bell peppers;

Walnuts 250 gr.;

Head of garlic;

3 hot fresh peppers;

3 tsp. coriander;

1 tbsp. l. khmeli-suneli;

A pinch of cinnamon;

5 tsp. salt.

The sweet pepper needs to be well peeled and chopped. Mix the resulting mass and add fresh hot peppers and nuts to it, add garlic here, and grind again, the result should be a liquid mixture.

Next, add ground coriander, suneli hops and salt, and mix thoroughly for 10 minutes so that all the spices dissolve. All the homemade adjika is ready, all that remains is to pour it into jars.

This adjika should be put into bottles, it will even be better, because it can be stored in the refrigerator. Adjika made at home in this way with nuts is ideal for adding to various dishes.

Remember that the nuts must be finely chopped.

Recipe 3: Adjika at home in Armenian style

A simple way to prepare homemade adjika - in Armenian. It will require a minimum amount of products. And adjika will turn out tender, tasty and a little hot.

6 kg ripe tomatoes;

500 gr. Hot pepper;

Garlic 1 kg;

1 tbsp. l. salt.

First of all, you need to rinse the tomato and pepper well. Then grind the contents with a meat grinder or blender, and leave the resulting mixture covered in a dark place for two weeks, but you must remember to stir the mass every day. Don’t be afraid that everything will turn sour; this stage of cooking is necessary for the peppers to release their juice and for the tomato to be saturated with it.

After this, on day 15, put the adjika into jars and store in a cool place.

The recipe, as you can see, is simple, but it has a secret: you need to salt the tomatoes before adding pepper; if you do the opposite, the taste of salt will not be felt and the tomatoes will turn out tasteless.

This recipe is considered the simplest; the only difficulty is that you need to stir the mixture every day. But many lovers say that everyone will like this homemade adjika, as it turns out juicy, slightly hot, and looks appetizing. You can add it to any dish.

Recipe 4: Homemade adjika for men

Every girl knows that you can win a man's heart through your stomach. And all housewives should take note, good recipe Adjika preparations at home for men. It will be difficult to do this, but you can try for the man you love.

2 kg of tomatoes;

10 pieces. bell pepper;

20 pcs. hot pepper;

100 gr. garlic;

Horseradish roots 4 pcs.;

Parsley dill;

4 tsp. Sahara;

2 tbsp. l. salt;

The first step is to wash all the products so as not to waste your precious time later. Then take all the vegetables and chop them, add salt to the mixture, then sugar. The mixture is ready, now mix everything together, you can put it on low heat so that the salt and sugar dissolve. The resulting mass should be poured into an enamel pan and left to infuse for 3 days in a dark place.

On day 4, take out the pan and pour 5 tablespoons of 9% vinegar into the mixture. Then you need to mix everything and leave it to infuse for about 10 minutes, only then you can start putting it into sterilized jars. Be sure to tighten them well.

Recipe 5: Adjika at home, hot-sour-sweet

It can be added to both soup and main courses.

Overripe tomatoes 1 kg;

Sweet red pepper 300 gr.;

Onions 200 gr.;

Antonov apples 200 gr.;

Garlic to taste, but no more than 2 heads;

Hot pepper 4 pcs.;

Salt 3 tbsp. l.;

6 tbsp. l. vinegar 9%;

4 tbsp. l. Sahara.

Take all the ingredients except the last three and grind everything with a meat grinder. Then pour the entire mixture into the prepared bowl and cook over medium heat, but do not forget to stir every hour.

While everything is cooking, chop the garlic along with hot pepper into a separate pan, but it must be pitted. Slowly pour the resulting mixture into the boiling tomatoes, immediately add sugar, vinegar and salt, and cook over low heat for 30 minutes, but also do not forget to stir.

After the homemade adjika has cooled, pour it into sterilized jars. Keep refrigerated.

Recipe 6: Homemade adjika with apples

We will pay special attention to the popular and one of the most good options adjika with apples. It turns out tasty and spicy, can even be used as a separate dish, or as a side dish for meat and other dishes.

Red ripe tomatoes 3 kg;

1 kg of sweet pepper (preferably red, but not essential);

500 g sour apples;

2 pcs. carrots, but big ones;

200 g garlic;

Hot pepper (you don’t like very hot adjika, add less) 100 g;

1 tbsp. sunflower oil;

Black pepper (at your discretion);

Salt (to taste), but not more than 4 tbsp. l.

First of all, you need to wash and peel all the vegetables. Then grind them in a meat grinder (you can grind them in a blender or with a spoon if you don’t have electrical appliances). Then add salt, black pepper, sunflower oil to the resulting mass, mix everything and place on the hob and cook for 2.5 hours, stirring from time to time. Then, at the last stage, close it in sterilized jars or seal with regular nylon lids. The result should be 6 cans of 0.5 liters each.

Recipe 7: Adjika at home without cooking

One of the simplest cooking methods is classic adjika without cooking.

Tomatoes 500 g;

200 g sweet pepper;

30 g garlic;

Horseradish (root) 30 g;

Hot pepper, capsicum;

White wine vinegar 30 g;

2 tbsp. l. Sahara;

1 tbsp. l. salt.

The first thing you need to do is wash the tomatoes, cut them into 4 pieces, removing the rough part and the middle, then put them in a colander to drain off the excess liquid. While the juice is draining, the sweet peppers, separated from the seeds, need to be cut into small squares.

Then peel the horseradish root and grate it on a small grater. Finely chop the garlic. Finely chop the hot pepper, but do not forget to remove the core.

When the tomatoes have drained, put them in a deep bowl and grind with a blender, then add the sweet pepper and grind everything together. Mix the resulting mass well.

Add garlic, horseradish and hot pepper to the tomato-pepper mixture, chop again with a blender, stir and let stand for 30 minutes.

Add salt, sugar, vinegar to the resulting mass and mix well. Then fill sterilized jars with adjika and screw on metal or nylon lids, and store everything in the refrigerator.

Adjika prepared in this way can last for 3 months. All this is thanks to the good antimicrobial effects of horseradish.

Recipe 8: Homemade adjika “for everyone”

2 kg of tomatoes;

2 large carrots;

1 kg of onions;

250 g garlic;

3 bell peppers;

A glass of sugar;

1 tbsp. l. vinegar 6%;

3 hot red peppers;

. ¼ cup salt;

250 ml vegetable oil.

Peel the bell pepper, wash and chop coarsely. Pass the resulting pepper slices through a meat grinder. Wash and chop the tomatoes and grind them finely. Wash, peel and chop the carrots so that you can also grind them in a meat grinder.

This is followed by hot peppers, previously peeled and chopped. Also grind the garlic separately in a meat grinder. The onion can be grated. Mix all the chopped vegetables and place on gas stove to a boil, and cook for 30 minutes, leaving on low heat. Then add vegetable oil and continue cooking for another half hour. The last stage add salt and sugar, leave to rise for 1 hour.

Adjika will be ready in 3 hours. You can try the finished adjika to convince yourself how tasty it is.

Recipe 9: Sweet adjika at home

Pepper 0.3 kg;

Apples 300 g;

Sugar 5 tsp;

5 cloves of garlic;

Vegetable oil 3 tbsp. l.;

Chili pepper 1 pc.;

Ground coriander 1 tsp;

A handful of chopped greens;

Tomatoes 0.5 kg;

Khmeli-suneli 1 tbsp. l.

Make small cuts on the washed tomatoes, then pour boiling water over them. After that, water them cold water and remove the peel.

Peel the apples and grind them in a meat grinder along with tomatoes, chili peppers and bell peppers. Cover the entire resulting mass and cook for 2 hours, alternately adding sugar, then vegetable oil and salt. You can add salt and sugar at your discretion, so to speak “by eye”.

10 minutes before completion, add herbs, suneli hops, coriander and garlic. Adjika, prepared at home, is ready for use. All prepared adjika can be placed in jars!

• To give the adjika a refined aroma, before you start cooking it, you need to lightly fry all the spices in a frying pan.
• The peppers can be slightly dried so that they do not release much moisture during cooking.
• Add salt to taste, maybe more than in the recipe. It will help adjika survive all winter and not go sour.