Adjika from tomatoes and peppers for the winter- one of the most common recipes for its preparation, even though it is far from 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 capsicum.

Of course the quantity hot pepper can be increased in this recipe if you like spicier adjika. Due to the fact that it is not very burning, 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 from tomatoes and peppers for the winter is also useful during baking, stewing vegetables with meat. I often add such adjika to kharcho soup or red borscht, which makes the aroma of these dishes brighter. In a word, from tomatoes and pepper it turns out so tasty that you will lick your fingers. As you know, adjika from tomatoes with pepper and garlic for the winter will cook with boiling.

Ingredients:

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

Cut out the seed roll and tail. Rinse the pepper halves under running water. Similarly, prepare the pods of hot peppers.

Remove the skin from the garlic cloves.

Cut the tomatoes into four pieces.

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

Pour the base for adjika into a saucepan.

Boil adjika on low heat for 30 minutes. During cooking, adjika must be stirred to avoid it sticking to the bottom of the pan. After this time, salt the adjika.

Pour in the sugar.

Add sunflower oil.

Pour in table vinegar.

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

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

Adjika from tomatoes and peppers for the winter. Photo

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 include tomatoes. In the usual Russian adjika, just the opposite, tomatoes are the main ingredient and many variations on the theme of cooking. And all the housewives prepare adjika in their own way: they add onions, carrots, walnuts, horseradish to it, green apple etc. I cook adjika according to my grandmother's recipe, and of all the ones I tried, this recipe is my favorite. This adjika is prepared from fresh meaty tomatoes and sweet peppers, due to which raw adjika turns out to be very tasty and fragrant. It is stored in the refrigerator in small jars. Boiled adjika is also very common with us, which, unlike raw, can be rolled into jars.

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

Raw Adjika Ingredients:

• 2 kg meaty;
• 1 kg sweet;
• 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

1. We disassemble the head of garlic into cloves. Pour boiling water over them and drain the water after 3 seconds. This will help us peel the garlic quickly and easily.

2. Peel the garlic.

3. Pour boiling water over the tomatoes and leave for 5-7 minutes. This procedure will help to painlessly peel tomatoes from hard skins.

4. In the meantime, peel the sweet pepper from the seeds and stalk, cutting each in half.

5. Remove the skin from the tomatoes.

6. Tomatoes, bell peppers, garlic and chili peppers, peeled from the stalk, are passed through a meat grinder.

7. Add 3 tbsp. salt, 4 tbsp. sugar, 160 ml of 9% vinegar and 5 tbsp. refined vegetable oil. We mix everything.

8. We sterilize the jars and pour clean jar lids several times with boiling water. Pour raw adjika into jars and close with ordinary plastic lids. You need to store raw adjika in the refrigerator, and it can stand right up to spring.

9. Raw homemade adjika from fresh tomatoes, garlic and bell pepper is ready! 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. Cooked seasoning will turn out to be moderately spicy. However, it has a zest - garlic.

Ingredients needed for cooking:

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

First, separate the sweet pepper from the core. Next, cut the tails from the tomatoes, peel the garlic. Then wash all vegetables.

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

Homemade adjika from tomatoes without cooking

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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 the time has elapsed, drain off excess liquid. Then spread 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 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 that's not the case at all. For this delicious seasoning, you need to say "thank you" to Abkhazia. Translated from the Abkhaz "adjika" 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 spread the resulting mixture into jars and close with ordinary nylon lids. Store adjika in the refrigerator on the bottom shelf. From this amount of ingredients, approximately 3 liters of adjika are obtained.

Adjika from tomato and garlic for the winter with cooking

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

Required products:

• 2 kg peeled zucchini
• 400 g tomato paste
• 230 ml vegetable oil
• 1 cup of sugar
• 0.5 cup table vinegar
• 10 garlic cloves
• 2 tablespoons salt
• hot pepper and salt - to taste

Peel the zucchini, cut into cubes and pass through a meat grinder. Then, in a separate bowl, mince hot peppers, herbs and garlic through a meat grinder. Add tomato paste to chopped zucchini vegetable oil, sugar, salt - mix everything thoroughly. Then put on the fire and cook for 25 minutes from the moment of boiling, while not forgetting to stir occasionally so that the adjika does not burn. About five minutes before the end of cooking, add garlic, hot peppers, herbs and vinegar.

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

Arrange the resulting adjika in dry jars, close with lids, wrap and place upside down to cool. Such adjika will be quietly stored until spring. Unless, of course, they eat it 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 (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 sluggish and not green. However, slightly damaged ones will do. After all, the tomatoes will still be crushed, so appearance adjika will not spoil.

Wash the tomatoes, cut the stalks out of them. Then cut the small fruits into two halves, and the large ones into four. Peel the apples and remove the core. Wash and clean carrots. Separate sweet and bitter pepper from seeds. Then pass all the vegetables through a meat grinder.

Transfer the resulting mass to a cauldron (or a deep saucepan with a thick bottom), mix thoroughly with a wooden spoon and put on fire. Cook adjika for an hour, not forgetting about constant stirring. 7-10 minutes before the end of cooking, add vinegar, sugar, salt, oil and garlic (previously chopped). Stir again, boil and arrange in jars.

It is better to lay out adjika in 0.5 liter jars. This volume is the most convenient. At a family dinner, the whole jar will just disperse

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

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

Spicy adjika or classic for real men

To warm up the fire of your man's love, you need to treat him with spicy tomato adjika. Even the most "cold" chosen one will passionately ignite from such a peppercorn.

Products necessary for the preparation of "male" adjika:

• 1 kg tomatoes
• 800 g red sweet pepper
• 200 g hot pepper; - 500 g garlic
• 3/4 cup salt, grind #0
• 0.5 cup of the following mixture: coriander, suneli hops, dill seeds
• latex gloves

Rubber gloves are not included in the list by mistake. If you carelessly handle the "dangerous" burning mixture, you can burn your hands great. Don't worry, nothing bad will happen to your stomachs. Unless, of course, you will not eat such adjika with spoons.

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. Such 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:

1. The basis of a real spicy adjika is always 3 components: fresh hot pepper, coarse salt and garlic, preferably hot with a purple tint.
2. 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.
3. Grind all the components of adjika to a paste-like state. For this purpose, a blender, meat grinder and mortar are suitable.
4. 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.

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Adjika recipes for the winter - top 10 delicious!

Not everyone knows that adjika recipes for the winter are prepared in a variety of ways, including without tomatoes, according to the classical scheme, like a raw appetizer, Armenian red pepper, boiled with carrots, horseradish, garlic and even nuts. And to make it easy and simple to cook, read the article with all the tips, tricky tips and photos. We will tell you how to make an unusual treat for the whole family.

A real snack without tomatoes - we reveal the secrets of cooking

Traditional Caucasian adjika does not tolerate tomatoes, because its essence is hot pepper, richly seasoned with garlic. Red or green hot pods are used to create this amazing dressing. Depending on the desired result, the red vegetable gives spice, green - a special piquancy. Adjika goes well with baked, stewed meat, fish, poultry, perfectly harmonizes with many vegetables.

In our understanding, adjika is a seasoning containing a tomato, but a true Caucasian, the maximum that can be allowed for making the sauce is tender plum pulp. So, a real snack without a tomato for the winter is prepared as follows - the sauce is made from two types of pepper with seasonings, so you will need:

• 1.5 kg of Bulgarian pepper (for beauty, you can choose the same color)
• 400 g hot red peppercorns
• 300 g peeled garlic
• 2 tbsp. l. dill and coriander seeds
• 1 tbsp spices hops-suneli
• 45 g salt
• 30 ml 9% vinegar

Cooking is recommended in rubber gloves, so as not to burn the skin of the hands. And so that sharp pods do not provoke a sore throat, the appearance of tears, it is better to open the window and ensure good ventilation. Wash, dry the vegetables, clean the seeds from the Bulgarian fruits, remove all the tails, peel the garlic. Scroll all the components through a meat grinder several times, season with salt at the very end. Further according to the recipe, put the mass in a container for cooking, add vinegar and bring to a boil. Never boil! Pour the mixture into prepared jars, roll up. You have a real adjika without tomatoes and garlic for the winter!

Adjika - classic recipe

There is a belief - in the old days, Abkhaz shepherds added salt to sheep's food in order for them to gain weight faster. For lack of freely available salt, they simply stole expensive spice from rich owners.

In turn, the owners flavored the salt with hot pepper, which is not eaten by sheep. The shepherds found another use for the mixture - they added garlic, herbs to it and ate it for themselves.

So there was a real classic adjika, which includes:

• 1 kg hot pepper
• 500 g garlic
• 150 g salt
• 100 g herbs

All components are ground, a very hot, spicy seasoning comes out.

To soften the taste, tomatoes, plums, and other vegetables, such as horseradish, are added. Nothing needs to be cooked. Store the finished product in sterilized tightly closed jars in the refrigerator. One small jar is enough for a long time, be sure to try to prepare for the winter!

Raw adjika for the winter - how to cook?

Raw seasoning differs in the method of preparation and storage. On the early stages everything looks like. Preparation of vegetables in any recipe consists of washing, drying, removing tails and seeds.

Further, according to the recipe, the vegetables are chopped in any convenient way. The meat grinder retains a beautiful, rich color, but does not give uniformity to the mass. Bender gives the mass a uniform structure, but the color becomes paler due to the grinding of seeds.

The difference lies in the preparation - all dishes for raw adjika should be washed with soda and boiled, and the vegetables should be thoroughly dried. Raw adjika is brought to a boil for 20 minutes, but do not boil. You can store the sauce only in a dark, cool place - a refrigerator or cellar will do. Greens are added to the dish when serving.

Adjika from red pepper in Armenian - spicy and spicy

For 1 kg of tomatoes, you need 100 g of hot pepper and 200 grams of garlic. Process all the ingredients in a meat grinder, add salt, garlic, hot ground pepper to the tomatoes. Be sure to transfer the mass into an enamel pan and cover with gauze.

Leave the dishes with the contents for 14-15 days in a warm place (but not in the sun) for fermentation. The product must be stirred every day with a wooden spatula. After the specified time, the aromatic seasoning in Armenian will be ready, and the taste of the dish will just lick your fingers! You can start absorption or send for storage in the refrigerator.

It is worth noting that there are a lot of recipes for preparing spicy seasoning for the winter, but everyone differs not only in the number of ingredients, but also in taste! Do not be afraid to try something new, perhaps you will like the unusual adjika recipe the most!

Adjika boiled with carrots - quick and easy

Adjika boiled with carrots is not only delicious, but also a vitamin boom in a gravy boat. Carrots, past heat treatment, enriches the seasoning with vitamin A, in turn, bell pepper is rich in ascorbic acid and iron, and garlic and hot pepper will help you survive the winter without colds and infections. To weld delicious adjika for the winter with carrots you need:

• 1000 g red bell pepper
• 2000 g juicy tomatoes
• 500 g sweet and sour apples
• 500 g carrots
• 100 g hot pepper
• 200 g garlic
• 250 ml sunflower oil
• salt, pepper (to taste)

We prepare vegetables as described above, and three carrots on a fine grater. Add spices, oil, put on medium heat for 2.5 hours, stirring constantly so as not to burn. We put the finished mixture into jars and cork with lids. Such adjika with carrots is well stored both in the pantry in a city apartment and in the basement of a private house.

Raw appetizer without tomato - natural fresh taste even in winter!

Raw adjika without tomato retains the color, taste and aroma of natural vegetables, it is especially nice to open such a vitamin jar in winter! So, a simple recipe for adjika without cooking - for 1 kg of hot pepper, 100 g of garlic and 50 g of coriander are taken.

Wash the hot pepper and dry it slightly, remove the seeds (if you want the seasoning to be very hot, then leave the core). Scroll everything in a blender and add salt. Wrap in sterilized small jars and refrigerate for the winter. The product, of course, is very tasty, but it can only be stored in the cold, so a pantry in the apartment is not suitable. Now you know how to cook raw, natural adjika without tomato and without cooking.

Spicy pepper seasoning with horseradish is a great way to harvest

Spicy pepper adjika at home is a real find for housewives. Get ready quickly, no need a large assortment components and is stored for a long time, thanks to salt. It is used for marinades, dressings and preparations for the winter. For the preparation of acute Caucasian adjika, you must:

• 250 g chili pepper
• 50 g garlic
• 15 g salt
• 15 g coriander
• 15 g hops-suneli seasoning
• 25 g horseradish (fresh root)

Rinse hot pepper, garlic, horseradish roots, dry and peel. To adjust the spiciness, pepper seeds can be left or removed. Run coriander, chili pepper, garlic and horseradish through a coffee grinder or grind in a blender until smooth. Mix the mass well and salt.

The product now remains to be placed in a container for storage, put in a cold place (refrigerator, basement). If you plan to store the seasoning in the refrigerator, the amount of salt can be slightly reduced if desired.

Adjika for the winter from tomato and pepper with garlic - a sharp delight

Best simple recipe adjika is obtained from tomato, pepper and garlic. It is with him that it is better to start fantasizing about variations of the sauce. All you need is some food, a saucepan and 20 minutes of free time. Cooking ingredients:

• 150 g hot pepper
• 1 kg bell pepper
• 3 kg tomato
• 500 g garlic
• 50 gr salt
• 50 gr sugar

Vegetables should be washed well in water, cleaned of stalks and seeds (except for hot peppers), chopped and seasoned with spices. Will you use a meat grinder, blender or coffee grinder for these purposes, there is no fundamental difference.

Leave the vegetable mixture overnight, and in the morning, drain the resulting juice and distribute it in sterilized jars. A raw appetizer of tomato, pepper and garlic is sent to the refrigerator or basement. If you have learned how to make this sauce, any kind of it is up to you.

Home cooked - what could be tastier

If raw preparations do not suit you, then you will definitely like homemade adjika, because it needs to be cooked, which means that the probability of safety increases significantly, and it is much easier to place hot-rolled cans in apartment conditions.

By the way, like all other recipes, a proven method that does not explode in jars. The sauce can be adjusted to your desired taste just before seaming by adjusting the amount of spices and vinegar. The result will be an excellent alternative to ketchup, and more useful. So, to cook homemade adjika for the winter, you need to take:

• 1.5 kg tomato
• 400 gr white onion
• 3-4 carrots
• 500 g red fleshy sweet pepper
• 5-6 pieces of hot pepper (take to taste, more or less)
• ½ cup garlic cloves
• ½ cup refined vegetable oil
• 75 gr white wine vinegar
• 1.5 tbsp salt
• 1.5 tbsp Sahara

We clean the vegetables, wash them, remove the seeds from the peppercorns, and leave them in the bitter one, cutting off only the tail. Grind all prepared vegetables in a meat grinder (except garlic) and transfer to a cauldron (enamelled pan), add vegetable oil.

Now the whole mass must be mixed well and put on a slow fire. Cook for 1.5 hours from the moment of boiling, not forgetting to stir so as not to burn. 30 minutes before the end of cooking, add crushed garlic (finely chopped) and salt. If the garlic is added too early, the taste and aroma may fade.

As soon as you turn off the fire, immediately pour in the vinegar, mix thoroughly and arrange in prepared jars and roll up for the winter. Don't forget to turn over and wrap in a warm blanket until cool. Homemade boiled adjika is ready, you can try it!

Abkhaz recipe with nuts

A real Abkhaz aromatic appetizer with nuts will complement meat and fish dishes, it is good to lubricate the bird with it before frying, and it will also complement the barbecue, serve as a wonderful addition to cutlets, pasties and even manti.

• 500 g bitter pepper
• 100 g salt
• 100 g peeled walnut kernels
• 1.5 tbsp ground coriander seeds
• small bunch each of fresh cilantro and parsley
• 150 g garlic

According to the recipe, the vegetable must be washed and cleaned of seeds, the greens should be washed and dried. Grind pepper in a meat grinder or use a blender for this. If a lot of juice is formed during grinding, be sure to drain the excess. Walnuts it is necessary to fry in a pan until golden brown, sift from the husk and pass through a meat grinder or finely chop with a knife.

Mix the ingredients, add salt and ground coriander seeds. We cut the greens and mix into the mass and lastly add the crushed garlic. Cover the pan (basin) with our preparation with gauze or a thin cotton cloth and leave it warm in the kitchen for three days, stirring 2 times a day.

On the fourth day delicious sauce with nuts will be ready, it remains to transfer to dry clean containers and put in refrigerator compartment. To roll up for the winter, bring to a boil (do not boil) and cork with iron lids.

Adjika recipes for the winter are varied, but always simple in execution and amazing in taste, be sure to prepare hot sauce in the summer - you will not regret it! A delicious jar in the kitchen will always come in handy!