Adjika for the winter the best adjika recipes from tomato and garlic. How to cook adjika at home for the winter

19.10.2019

You probably know a variety of adjika recipes - from soft delicate taste to a sharp vigorous, grasping the tongue. Each recipe has many of its admirers, but most still love adjika just for its spicy spicy taste. This adjika is insanely good with meat and fish dishes, it also harmonizes with vegetables, rice and pasta.

In general, if you want a familiar dish to sparkle with new colors, add fragrant adjika to it. home cooking. Even the taste of borscht and soup will be noticeably enriched thanks to this seasoning. Do not forget that adjika has a number of useful properties: stimulates appetite, improves digestion, kills viruses and enhances the protective properties of the body. This article will tell you how to make spicy adjika at home in such a way as to delight everyone around you. Believe me, the proposed recipes will tell everyone about your culinary talents and cause a lot of positive emotions. In addition, we will tell you a few secrets and subtleties:

The basis of a real spicy adjika is always 3 components: fresh hot pepper, coarse salt and garlic, preferably hot with a purple tint.
The taste and aroma of adjika depends on additional ingredients and spices. This spicy seasoning goes well with marjoram, bay leaf, thyme, cumin, saffron, basil and dill.
Grind all the components of adjika to a paste-like state. For this purpose, a blender, meat grinder and mortar are suitable.
To get a richer taste and aroma, spices need to be fried in a pan. As a result, they will essential oils and make the taste of your adjika just extraordinary.

Spicy adjika with garlic

Required products:

hot pepper - 10 pcs.
garlic - 1 head
zira - 1 tbsp. a spoon
salt - 2 tbsp. spoons
dill seeds - 10 g
coriander seeds - 2 tbsp. spoons

In a blender, grind the peeled garlic and pepper without seeds and tails. In a dry frying pan, fry the coriander and cumin, making sure that they do not burn. When a rich aroma appears, immediately remove the spices from the pan and crush in a mortar along with dill seeds. We combine the resulting mixture with a spicy pepper-garlic mass, add salt and season your favorite dishes with adjika. Please note that during the first two days the taste of adjika will be very sharp, but then it will become softer. Store in the refrigerator in a clean glass container.

Spicy green adjika

This spicy and fragrant adjika will ideally complement the taste of first courses, it goes especially well with kharcho and borscht.

Ingredients:

hot green pepper - 800 g
salt - 2 table. spoons
dill - 1 bunch
purple basil - 30 g
cilantro - 50 g
garlic - 12 cloves
whole coriander seeds - 20 g

We pass dill, basil, pepper, garlic and cilantro through a meat grinder. Pound coriander in a mortar or grind in a blender, add salt to the mixture, mix thoroughly. We spread adjika in prepared jars, which should henceforth be stored only in the refrigerator.

Spicy adjika with tomato paste

This adjika recipe will perfectly complement the taste of boiled pork, pasta and potatoes.

Components:

We pass sweet and hot peppers through a meat grinder or combine, then do the same with garlic and chopped herbs. Mix everything until smooth with tomato paste. Coriander, marjoram and paprika are heated in a pan, then crushed and added to adjika along with salt, stored in the refrigerator for several days.

Spicy raw adjika

This adjika is suitable for any dish, you can even just spread it with a thin layer on bread or pita bread. The main thing is to take a ripe and fleshy pepper, on which the taste of the seasoning depends entirely.

Components:

hot pepper - 1 kg
salt - 2 table. spoons
sweet pepper - 700 g
garlic - 300 g
dried basil - 5 g
bay leaf - 0.5 tsp

We grind all the components of adjika in a meat grinder, add salt, basil and ground Bay leaf, lay out in jars that can be stored in the refrigerator for 5-7 days.

Homemade adjika is much tastier than store-bought sauces. Moreover, it is more useful, because it does not contain preservatives. Adjika can be prepared absolutely for every taste: sweet, spicy, boiled, raw, only with vegetables or with the addition of fruits. This seasoning is also suitable for meat dishes, it is good to flavor spaghetti, adjika can also be used when baking pizza. Adjika will also help out if there is absolutely no food in the house, but you really want to eat. A black slice of bread smeared with spicy adjika with a slice of bacon laid on top - there is nothing tastier than this sandwich!

How to cook adjika - necessary products

Almost all vegetables, herbs and spices are used for adjika. The basis of homemade sauce is mainly tomatoes, but sometimes they are replaced with tomato paste. It is better to take vegetables even a little overripe, so adjika will turn out juicier. Spices and herbs can be varied, i.e. add more or less of them to each specific recipe - according to your desire.

How to cook boiled adjika with tomatoes, apples and garlic

For adjika, take 5 kg of tomatoes, 0.5 kg of onions, sour apples, carrots, bell peppers. Twist everything in a meat grinder.
Also chop 5 pieces of hot pepper.
Pour 2 cups of vegetable oil into the vegetable mass and put 2 tablespoons of sugar and the same amount of salt.
Boil adjika over low heat for 2 hours, and then put garlic crushed in a press (8-10 cloves).
Boil for another 20 minutes.
Arrange adjika in sterilized jars and close them with lids.
When the workpiece has cooled, transfer it to the cold.

How to cook boiled adjika with zucchini and sweet pepper

Cut into pieces:

zucchini - 5 kg;
sweet red pepper - 1 kg;
apples - 1 kg;
carrots - 1 kg.

Twist everything in a meat grinder along with:

garlic - 200 g;
hot pepper - 300 g;
parsley and dill - 1 large bunch each.

Transfer the mass to a saucepan and add: sugar - 200 g, salt - 100 g, vinegar 9% - 5 tablespoons, vegetable oil - 500 ml. Cook adjika for 3 hours, and then put it in jars. Keep the sauce refrigerated.

How to cook boiled adjika with eggplant

Take 2 kg of tomatoes, 1.5 kg of sweet pepper, 2 kg of eggplant, 2-3 pcs. hot pepper, 1 cup garlic cloves.
Twist everything in a meat grinder, and boil the eggplants before that for 10 minutes.
Season the vegetable mass with salt - to taste, ground pepper - to taste, vegetable oil- 1 cup, vinegar - 3/4 cup.
Boil adjika for 1 hour, and then roll it into sterilized jars.

How to cook adjika boiled with beets

For adjika, grind in a blender or meat grinder:

sweet pepper - 1 kg;
onion - 1 kg;
carrots - 1 kg;
beets - 1 kg;
tomatoes - 6 kg;
hot pepper - 3 pcs.

Mix everything with salt (3 tablespoons), sunflower oil - 0.5 cups, vinegar - 1 cup. Boil adjika for 2 hours. Pour into jars and let cool. Transfer to refrigerator.

How to cook raw adjika with horseradish

Grind horseradish root - 300 g, fresh tomatoes - 3 kg, garlic - 300 g.
Add 2 tbsp to vegetables. salt and 200 ml of vinegar 6%.
Stir adjika and let it brew in the cold for 7 days.
Then pour it into jars and keep under a nylon lid in the refrigerator.
This adjika becomes tastier the longer it is infused. The shelf life of raw adjika is 2-3 months.

How to cook adjika on tomato paste

For this delicious adjika, you need to purchase the highest quality tomato paste, i.e. without starch in its composition. Paste will need 500 ml. Mix it with chopped vegetables in a meat grinder:

Sweet pepper big size- 15 pcs.;
hot pepper - 5 pcs.;
fresh parsley - 2 large bunches;
garlic cloves - 300 g.

Also add:

granulated sugar - 100 g;
salt - 80 g;
vinegar with a strength of 9% - 100 ml;
vegetable oil - 400 ml.

Boil adjika for 30 minutes over low heat. Stir constantly so that the thick mass does not burn. Pour into jars and store in the refrigerator. If you want to stock up on a delicacy for the future, then preserve adjika in sterilized jars.

You can see another recipe for delicious adjika with plums in the video clip.

Things are heading towards an unkind winter, which means that soon there will be less and less on our table. fresh vegetables and fruits, which, for the most part, we were provided by mothers and grandmothers from their suburban acres. But it doesn't matter if you take care of it now winter preparations. Agree, meat, fish acquire a completely different taste if you flavor them with adjika - delicious, cooked with your own hands.

Adjika is a real song that came to us from Abkhazia. Of course, you can make a traditional Abkhazian seasoning, but I don’t think that you and all your household members will like it, it’s too spicy. Although why not start with the classics of the genre?

Adjika in Abkhazian

Please note: this national recipe does not use tomatoes familiar to us, and it will look red because of a large number red hot pepper.

So, if you decide to surprise the family with this hot seasoning, prepare the following set of products:

Red hot pepper - 1 kg
Garlic - 500 g
Coarse salt - a quarter cup
Dill seeds, hops-suneli coriander - half a glass.

Before you start working with these ingredients, be sure to put on rubber gloves, otherwise the skin of your hands may become inflamed. Actually, I think that in its original form, Abkhazian adjika will not benefit the stomach either, so you can make the recipe more oriented to modern tastes. For example, take not 1 kg of hot pepper, but only 200 g, and replace the missing part with paprika.

Let's start cooking spicy adjika.

Separate the stalk from the pepper pods, carefully clean all the seeds. Then grind the pods in a blender or scroll them through a meat grinder three times. Do the same with garlic.
Add chopped dill seeds and coriander to this mass. All salt and mix. It turned out a kind of paste, in which, if desired, you can add dill and cilantro.

Classic adjika in Abkhazian is ready. It does not need to be cooked, and it does not need special storage conditions.

Adjika with horseradish

Do you know that horseradish root is an excellent preservative? That is why this adjika recipe does not provide for any cooking.

Ingredients:

Sweet red pepper - 5 pieces
Hot pepper - 5 pieces
Tomatoes - 600 g.
Parsley and dill
Garlic - 1 head
Grated horseradish root - 2 - 3 tbsp. spoons
Wine vinegar - 1 cup
Sugar and salt - one teaspoon each
Spices - to taste.

As you can see, in the end there will also be a decent "gorloder", but many respect him, so it is possible that you will have to deal with him. The sequence of your actions is as follows:

Wash the tomatoes, pour boiling water over them, remove the skin from them. Then cut each into two parts and remove the seeds from them. Do the same with peppers. Peel and disassemble the garlic.
Pass the tomatoes, garlic and pepper through a meat grinder, add the cooked grated horseradish root to this mass and mix everything thoroughly and put it in a cold place for a day.
On the second day, add sugar, chopped herbs, spices to this mixture, add vinegar, mix.
Adjika is ready. Divide it into jars and store in the refrigerator.

For my taste, the most appetizing and vitamin is the so-called "Live" adjika. Practice shows that no matter how much you prepare it, it’s still not enough for the winter: they eat it with meat, and with fish, and they don’t mind spreading it on bread. By the way, you can make this adjika in small portions at any time of the year.

"Live" adjika

For three liters of finished adjika, you will need:

Ripe tomatoes - 3 kg
Sweet red pepper - 1 kg
Garlic - 300 g
Hot pepper - ½ pod (if you like adjika spicier, use a whole pod)
Sugar - 25 g
Salt - 60 g
9% vinegar - 60 g

Cooking

Cut the tomatoes into several pieces and leave for about an hour so that the juice flows out of them, otherwise the adjika will turn out to be too liquid.
After an hour, set up an electric meat grinder and grind tomatoes, bitter and sweet peppers, and garlic. Remember to lightly squeeze the tomatoes before putting them in the meat grinder.
Add salt, sugar, vinegar to the finished mass, mix everything well.

"Live" adjika is ready. Arrange it in clean jars that can be rolled up or covered with plastic lids. You can store this seasoning only in the refrigerator.

"Hot" adjika

Required products:

Tomatoes - 3 kg
Red sweet pepper - - 2 kg
Garlic - 300 g
Hot pepper - 150 g
Sugar - half a glass
9% vinegar - half a glass
Vegetable oil - 1 cup
Salt - half a glass
Dill, cilantro, celery - 400 g
Walnut, suneli hops, coriander - to taste

You can easily adjust this recipe yourself, for example, reduce the amount of hot pepper or vinegar - it all depends on your preferences.

Cooking

Pass the washed and chopped tomatoes and peppers through a meat grinder, mix the mass, add oil to it and put on a small fire. Let the mixture bubble up slowly for an hour. Your job is to stir the mass from time to time so that it does not burn.
After an hour, the mixture must be cooled. Add salt, sugar, vinegar, crushed garlic, finely chopped greens to it.
Mix everything and let the adjika brew for an hour or two. After that, you can fill the prepared jars with it.

How to cook adjika without adding vinegar

Ingredients:

Tomatoes - 3 kg
Red sweet pepper - 7 pieces
Sugar - ¾ cup
Garlic - 3 cloves
Salt - 2 tablespoons

Cooking

Cut the tomatoes and pass them through a meat grinder. Sweet pepper cut into smaller pieces with a knife. Put all this in a saucepan, add salt and sugar and put on low heat. Don't forget to stir. After half an hour, add chopped garlic to the mass and remove the pan from the stove. Arrange adjika in clean jars and roll up.

Adjika tender

Try to cook it, especially since the set of ingredients is somewhat different than in other recipes.

You will need:

Tomatoes - 2.5 kg
Carrots - 1 kg
Sour apples - 1 kg
Sweet pepper - 1 kg
Sugar - 1 cup
Sunflower oil - 1 cup
6% vinegar - 1 cup
Hot pepper - 2 - 3 pieces
Garlic - 2 heads
Salt - to your taste

Cooking:

Peel and grate carrots. Wash tomatoes and apples. Cut the apples into 4 parts, cut out the cores. Remove seeds and stems from peppers.
Pass tomatoes, apples and peppers through a meat grinder. Add grated carrots to this mass and mix everything.
Put it all in an enameled pan and cook over low heat, stirring, for at least an hour and a half. Then add sunflower oil, salt, sugar and vinegar. Let this mixture boil for another quarter of an hour.
Then remove the pan from the stove, let the adjika cool down a little, after an hour add chopped garlic to it and you can lay out the finished adjika in jars.

Adjika is delicious

It is unlikely that you had to try this amazing seasoning. I think you will definitely like it. The fact is that one of the main ingredients in it is beets, it is she who gives such uniqueness to this adjika.

You will need:

Beets - 2 kg
Hot pepper - 1 pod
Tomatoes - 800 g
Onion - 250 g
Red sweet pepper - 250 g
Sunflower oil - 250 g
Sugar - 100 g
Salt - 1 tbsp. a spoon
Garlic - 2 heads
Vinegar 70% - one and a half tbsp. spoons
Water - 250 g

Cooking:

Cut and mince beets, then hot peppers, add sugar and salt to this mixture.
In another container, scroll sweet peppers and tomatoes.
Finely chop the onion, fry it in sunflower oil. Place rolled tomatoes and sweet peppers in a pan with onions, add water. Let it all simmer for 10 minutes.
Combine this mass with beets in a saucepan and put on the stove. The cooking process takes 40 minutes. Just before the end, add vinegar and mashed garlic.
Without letting the adjika cool down, fill the prepared jars and roll them up.

By the way, in this version, you can not add hot pepper to adjika, and then the taste will be less spicy.

You yourself know how good fragrant adjika is, cooked on long winter with your own hands. This will allow you to diversify family table seasonings without harmful preservatives. So go ahead, choose the best, in your opinion, recipes and delight the household with your culinary talents.

Description

Good day, dear readers, site!

Today's article is dedicated to lovers of something spicy and spicy. It will be, as many may have guessed, about adjika.

How to cook adjika at home for the winter, and so tasty that you don’t want to do anything else. I have such a recipe for adjika, the recipe of which is impossible not to fall in love with.

Adjika is a vegetable seasoning, well, you just can’t do without it in winter. It is good for both meat and fish. And what is red borscht with greasy sparkles in winter without a piece of bread with adjika? What are you talking about? Hurry, run to the market for vegetables, we will cook adjika for the winter.

The adjika recipe that I use is moderately spicy, my family loves it so much. Do not worry about the tongue and cheeks bites))).

From the products listed below, seven 0.5 liter jars and one 0.7 liter jar come out.

Ingredients:

tomatoes - 2.5 kg.,
apples of any variety - 1 kg.,
carrot - 1 kg.,
sweet bell pepper- 1 kg.,
hot pepper - 100 gr. (5 medium pods),
vinegar 9% - 200 ml.,
sugar - 200 gr.,
sunflower oil - one glass,
salt - 50 gr.,
garlic - 200 gr.

How to cook:

Adjika is not difficult to prepare. The most important thing is to have a meat grinder in the kitchen, although some manage to chop vegetables for adjika with an immersion blender. If you want to try this, make sure your immersion blender is powerful enough for the job. Otherwise, you will have to say goodbye to him.

I will use a simple electric meat grinder with the smallest nozzle.

1) First, you need to prepare the vegetables: wash the tomatoes and cut each fruit into 2 parts, larger ones into four. While cutting, remove the stems. For adjika, tomatoes are not suitable for the highest grade, you can take beaten, slightly spoiled ones, which, in turn, need to cut out the defective parts. Such tomatoes can also be used in cooking.

3) Peel and wash carrots. Remove stems from sweet and hot peppers and remove seeds. When peeling hot peppers, be careful. After it, hands are very baked. I recommend wearing disposable gloves.

4) All prepared vegetables must be cut into pieces so that they can easily pass into the meat grinder.

First, I pass carrots and peppers through a meat grinder.

Then I wash the meat grinder (after hard vegetables, my meat grinder tends to clog) and proceed to the tomatoes.

While chopping vegetables, I pour them into a large cauldron, in which my adjika will be cooked for the winter. I mix the contents of the cauldron well with a wooden spatula and send it first to a large fire, then reduce it to medium. Cook all vegetables for exactly 1 hour and do not forget to stir.

5) While the vegetables are cooking, I will prepare the last ingredients that I will need to complete the adjika recipe for the winter. That is, it is vinegar, sugar, salt, oil rast. and garlic (chopped or pressed through a spadefoot).

An hour has passed and my adjika looks like this.

It has boiled down a little and now, having removed it from the fire, I add the prepared products. To preserve the aroma of garlic, these products, including garlic, are recommended to be placed in a cooled adjika. I mix everything thoroughly and fill clean, sterile 0.5 liter jars. I cover and roll up. It is not necessary to wrap in a blanket.

Yes, by the way, adjika for the winter, so delicious recipe, store well at room temperature.

And further! Adjika does not have to be rolled up hot. Nothing will happen to her if you close it in the morning. Verified by me personally.

P.S. I want to note one thing, that when you add hot pepper to adjika, do it in portions. Stir and try, if necessary, put more, for an amateur. Because not all peppers are the same in bitterness: some are stronger, others are less. Not to overdo it! Adjika turned out excellent! Try to prepare such a spicy seasoning for the winter, you will not regret.

Good luck with your preparations and see you soon!

djurenko.com

Ingredients

For a ½ liter jar:

500 g of red hot pepper;
150 g of garlic;
2-3 tablespoons of salt;
2 tablespoons of suneli hops;
2 tablespoons ground coriander.

Cooking

If you want adjika to be very spicy, do not peel the pepper from the seeds. Just cut off the tails of the vegetables.

If you prefer a less spicy dish, cut the peppers in half lengthwise and remove the seeds. It is better to do this with gloves so as not to burn yourself.

Twice the peppers and garlic through a meat grinder. The consistency of adjika can be made even more homogeneous using a blender.

Add salt, suneli hops and coriander and mix thoroughly. Put the adjika in, close and store in the refrigerator. The aromas of the dish will be fully revealed after at least three days.

Ingredients

For 4 cans of ½ l:

2½ kg tomatoes;
500 g red bell pepper;
1 red hot pepper;
150 g of garlic;
½ tablespoon of salt;
100 g of sugar;
50 ml of vegetable oil;
25 ml vinegar 9%.

Cooking

Cut the tomatoes into large pieces and cut out the attachment points of the stalks. Twist the tomatoes through a meat grinder.

Cover a colander with gauze, put the tomato mass there and leave for 30-40 minutes to drain the juice. Then you do not have to evaporate the liquid from adjika for a very long time during cooking.

Remove seeds from bell pepper. Cut off the tail of the hot pepper. It is not necessary to clean out the seeds from it. Grind the peppers and garlic cloves through a meat grinder.

Transfer the tomato mass to the pan, add the twisted vegetables, salt, oil and vinegar. Stir and put on medium heat. Bring to a boil and cook, stirring, for another 30 minutes. If adjika seems watery to you, you can cook it longer.

Distribute adjika in sterilized jars and roll up. Turn jars over, wrap and cool completely. Store blanks in a dark, cool place.

Ingredients

For 5 cans of ½ l:

1 kg of any bell pepper;
100 g of red hot pepper;
1 kg of tomatoes;
500 g sweet and sour apples;
2 tablespoons of salt;
1 teaspoon pepper mixture;
100 g of garlic;
50 ml of vinegar 9%;
100 ml vegetable oil.

Cooking

Peel the bell peppers and hot peppers from the stalks and seeds. Cut the tomatoes into large pieces. Peel the apples from the peel and cores and cut into large slices.

Twist peppers, tomatoes and apples through a meat grinder. Place everything in a saucepan and place over medium heat, add salt and pepper mixture. Stir, bring to a boil and cook for 20 minutes.

5 minutes before the end of cooking, add chopped garlic, vinegar and oil to the adjika. Arrange adjika in sterilized jars, roll up, turn over, wrap and cool. Store blanks in a dark, cool place.

Ingredients

For 4 cans of ½ l:

1½ kg zucchini;
750 g of tomatoes;
2 red bell peppers;
50 g of garlic;
100 ml of vegetable oil;
2 tablespoons of tomato paste;
100 g of sugar;
1 tablespoon of salt;
½-1 teaspoon ground red pepper;
1 teaspoon of acetic acid 70%.

Cooking

Cut the zucchini and tomatoes into large pieces. If the zucchini is old, remove the skin and seeds. Remove seeds from bell peppers.

Twist zucchini, tomatoes, peppers and garlic through a meat grinder, place in a saucepan. Add oil, tomato paste, sugar, salt and pepper and mix well.

Bring adjika to a boil over high heat. Then reduce it and cook, stirring, for another 30 minutes. 5 minutes before the end of cooking, pour in acetic acid.

Arrange hot adjika in jars and roll up. Turn jars over, wrap and cool completely. Store adjika in a dark, cool place.

Ingredients

For 4 cans of ½ l:

2 kg plums;
100 g of garlic;
2 tomatoes;
1 red hot pepper;
1 tablespoon of salt;
200 g sugar.

Cooking

Cut the plums in half and remove the pits. Mince plums, garlic, tomatoes and whole peppers through a meat grinder.

Put the pan with the twisted mass over medium heat. Add salt and sugar, stir and bring to a boil. Then cook for another 20 minutes.

Distribute adjika in sterilized jars and roll up. Turn the blanks over, wrap and cool. Store adjika in a dark, cool place.

iamcook.ru

Ingredients

For a ½ liter jar:

500 g green bell pepper;
1 green hot pepper;
50 g of garlic;
1 bunch of cilantro - optional;
3 tablespoons of sugar;
½ tablespoon of salt;
2 tablespoons apple cider vinegar.

Cooking

Remove seeds from bell pepper. Remove the stem from the hot pepper. Seeds can also be removed if you want less burning adjika.

Twist peppers, garlic and cilantro through a meat grinder or chop in a blender. Add sugar, salt and vinegar, mix and leave for half an hour.

Put adjika in a sterilized jar, close and store in the refrigerator.