The most delicious adjika made from tomatoes: a recipe for the winter. Adjika for the winter: the best recipes for homemade adjika - you'll lick your fingers! Recipe for sweet adjika from tomatoes

Tourism and rest 26.12.2023

Tourism and rest

Spicy tomato adjika is a seasoning that I prepare every fall, providing the whole family with a supply of vitamins for the entire winter. This sauce is perfect for any meat dishes: fried or stewed meat, dumplings, side dishes. In addition, it can be used in preparing various dishes. Everyone has their own proportions of ingredients for it - some like it spicier, others sweeter, try preparing one jar and you will understand what else is missing in your homemade adjika.

Wash the tomatoes thoroughly. It’s worth noting here that I use small oblong tomatoes for adjika - they are meaty, tasty and great for making tomato puree.

Grind the tomatoes in a blender or pass through a meat grinder.

Place the tomato puree in a saucepan and place over medium heat. When the grounds begin to gurgle (boil), reduce the heat. Cook the tomatoes for about 15 minutes until most of the liquid has evaporated.

In the meantime, prepare the second batch of ingredients. Wash the sweet pepper, remove seeds and cut into several slices. Remove the seeds from the hot red pepper and cut into thin rings.

Grind in a blender alternately, first the hot red pepper and then the sweet pepper.

Add sweet and hot peppers to the pan with the tomatoes, stir and continue cooking for 10 minutes.

Garlic is the main ingredient in homemade adjika. We will need 1.5 - 2 heads, depending on your preferences.

Adjika from tomatoes has different methods of preparation, for example with or without cooking. It is not difficult to prepare, it is stored well and for a long time - all winter. Each homemade adjika recipe is original in its own way. Here are some of them - perhaps the most successful.

List of adjika recipes in the article:

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.

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

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.

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 tomato paste, vegetable oil, sugar, salt to the ground zucchini - 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 the appearance of the adjika will not deteriorate.

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 put adjika in 0.5 liter jars. This volume is the most convenient. During a family dinner, the whole jar will be sold out

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.

Initially, adjika was prepared from hot pepper, salt and garlic. Modern cuisine also offers sweet versions of this dish. Sweet adjika goes well with meat dishes. It is prepared on the basis of bell peppers, tomatoes or carrots. The sauce becomes especially piquant when adding plums or apples.

To get tasty adjika, you should adhere to the following rules when cooking:

the main components of the sauce are tomatoes and peppers;
Carrots and bell peppers help make the taste sweeter;
spicy notes appear in the sauce after adding spices and herbs;
when processing raw vegetables, more nutrients are retained;
for winter preparations it is recommended to heat treat the components;
for cooking vegetables, choose an enamel container;
the resulting sauce is rolled into jars, which are pre-sterilized;
Vinegar can be used to extend the shelf life of products;
Ready adjika is stored in the refrigerator or other cool place.

Sweet homemade adjika

There are many analogues of this dish, but today it will be a super sweet adjika recipe without hot pepper! The most important thing is that you can treat children with such adjika and dilute their diet with healthy tasty treats. The dish is easy to prepare, so you will only get pleasure from the culinary process.

Ingredients:

Tomatoes - 3-3.5 kg+
Apples - 1.2 kg+
Carrots - 1 kg+
Onions - 0.5 kg+
Salt - 2-3 tbsp +

Cooking method:

First we need to prepare all the products: wash the vegetables and apples.
Thoroughly peel the pepper, remove the core and seeds, and rinse it again.
Cut the tomatoes into two parts, cut out the tails (if desired, the fruits can be peeled).
Peel the carrots, onions and garlic.
Cut the apples into four parts, remove the core and peel.
We take a meat grinder and grind all the prepared products.
Place the mixture in a saucepan (take 5 liters), add salt, sugar and vegetable oil, mix everything well several times.
5 minutes before the end of cooking, add the garlic, let it boil along with the adjika and share its taste and aroma.
Now you need to put it into jars, but you don’t have to do it right away. Let the adjika sit for a while, nothing will change, but the work process will become much safer - this way we don’t risk burning our hands.
We roll up the jars and wrap them well with a towel or something warm.

Sweet adjika with peppers and tomatoes

Ingredients:

Tomatoes (5 kg)
Sweet pepper (4 kg)
Sugar (1 cup)
Salt (2 tbsp)
Vegetable oil (1 cup)

Cooking method:

Tomatoes (5 kg) need to be cut into 4 parts and then passed through a meat grinder.
Place the tomato mass on the fire and bring to a boil. Then it is simmered over low heat for an hour. As a result, the volume of the vegetable mixture will decrease by half.
Sweet pepper (4 kg) is freed from seeds and cut into large pieces. Vegetables need to be minced and added to adjika.
Leave the saucepan with the sauce to simmer for 20 minutes over low heat. The vegetable mass must be stirred regularly.
At the ready stage, add sugar (1 cup), salt (2 tbsp) and vegetable oil (1 cup).
Mix the adjika well until the sugar and salt are completely dissolved.
The sauce is ready to use.

Apricot sweet adjika

If you want to find an adjika recipe that suits your taste, then this one is definitely worth a try, it’s great. Why apricots? No matter what form they are consumed, these sunny and aromatic fruits are always delicious.

Ingredients:

Apricots (1.2 kg).
Tomatoes - 3-3.5 kg+
Apples - 1.2 kg+
Carrots - 1 kg+
Bell pepper (it is better to take fruits of different colors) - 1 kg+
Onions - 0.5 kg+
Salt - 2-3 tbsp +
Sugar - 8-9 tbsp. with a small slide

Cooking method:

Wash and peel all vegetables and fruits.
Divide the apricots into halves and remove the pits.
Grind the products in a meat grinder, or you can use a blender (this depends on the consistency you need), add spices.
Cook until done for 30-40 minutes, pour into jars, roll up and wrap.
This wonderful dish can be quickly prepared in your kitchen; it will harmoniously complement your lunches and dinners.
Sweet adjika can be a good sauce, as well as a savory addition to sandwiches, the main thing is not to be afraid to experiment and cook something new and interesting.

As they say, everyone cooks in their own way, but when you cook with your soul, it always turns out very tasty! Let preparing such a treat become a good family tradition for you.

A simple recipe for sweet adjika

Ingredients:

2 kg tomatoes
1 kg red sweet pepper
2 pods of red hot pepper
100 g garlic
1/2 cup sugar
1/2 cup vinegar 9%
1/2 cup vegetable oil
1 tbsp. salt

Cooking method:

Grind all vegetables except garlic in a meat grinder or food processor.
Place in a saucepan and simmer for about 40 minutes.
Add salt, add sugar, add vinegar and vegetable oil, cook for another 5 minutes.
Squeeze the garlic and add to the vegetables. Boil for about 5 more minutes.
Place into jars and roll up.

Sweet adjika from plum

Ingredients:

plum 1 kg
tomatoes 200 g
chili pepper 1 pc.
blue basil 0.5 bunch
dill 0.5 bunch
parsley 0.5 bunch
non-iodized salt 0.5 tbsp. l.
hops-suneli 1.5 tbsp. l.
garlic 5 cloves

Cooking method:

Wash the plums in cold water. Absolutely any variety of plum will do (I have a hybrid of the Alenka variety and cherry plum).
Remove the seeds. You can simply squeeze them out or cut each plum into pieces, as you prefer.
Finely chop the basil, dill and parsley. Place the greens in the pan with the plums.
Cut the tomatoes (along with the skin) into large pieces. Grind the chili pepper into rings. We do not remove the seeds from the chili, because we are preparing spicy adjika. Combine tomatoes and hot peppers with other ingredients.
Add salt and suneli hops.
Mix everything with your hands, lightly crushing the plums so that they release juice.
Place the pan on the stove and bring to a boil. Reduce heat to low and cook for 20 minutes, stirring with a spatula. We do not cover with a lid. During this time, enough juice will be released, and the plums and tomatoes will become very soft and boiled.
Puree the contents of the pan using an immersion blender - at medium speed for 3-4 minutes. Only after this add the garlic, passed through a press, and return the pan back to the stove.
Bring the sauce to a boil again, taste it - you may want to add more salt or spices. Cook at low boil for another 3-4 minutes, stirring with a spatula. Pour adjika into hot sterilized jars, seal and turn upside down.
Leave the jars upside down until they cool completely, wrapping them in a warm blanket. After 3 days, when the adjika has infused, you can already take the first sample.
But it’s better if the prepared spicy adjika stands for at least a month in the cold for the winter. Then it will become thicker and hotter. The workpiece should be stored in the basement or other cool place. The shelf life of homemade products is 1 year.

Sweet tomato adjika for the winter

Ingredients:

Red bell pepper 2 kg
Tomato 800 g
Chili pepper 2 pcs.
Garlic 6-7 cloves
Garlic 6-7 pcs.
Salt 2 tbsp.
Sugar 3 tbsp.
Vinegar 9%

Cooking method:

Wash the sweet bell peppers thoroughly, remove the seeds and white veins. It is better to take red, orange or yellow pepper. Of course, this will not affect the taste, but adjika will look more aesthetically pleasing. Cut the pepper into arbitrary pieces.
We wash the tomatoes. We try to use dense, fleshy tomatoes, otherwise the finished adjika may turn out too watery.
Blanch large and ripe tomatoes. To do this, you need to make several shallow cuts on them with a knife or pierce them with a fork. Place them in boiling water for 30 seconds and then cool quickly. The skin will come off easily on its own.
Remove the hard stem from the peeled tomatoes and cut them into pieces.
Grind the prepared vegetables using a blender or meat grinder. At this stage we can achieve either a puree consistency or leave small chunks for texture. It depends entirely on personal preference.
Add salt, sugar, ground pepper and vegetable oil to the vegetables.
Transfer the mixture to the slow cooker, close the lid and turn on the simmer mode for 1 hour.
While there is time, let's sterilize the jars. Here you can cheat and put them in a preheated oven or microwave for 10 minutes. In the latter case, pour a little water into the jars to prevent them from bursting. But you can use the traditional method and heat them in a water bath until condensation forms.
Let the jars cool and dry on a clean towel. And don’t forget about sterilizing the lids.
Peel the garlic. Young garlic is not only more aromatic, but also sharper than mature garlic, so we rely on your taste.
We also rinse the hot peppers. We remember that the severity depends not only on the type of vegetable, but also on whether we leave or remove the seeds. Everything here is very individual, so we adjust the sharpness ourselves.
Using a sharp knife, chop the garlic and pepper. If we make a large amount of adjika, you can use a blender.
When the mixture from the multicooker has sufficiently simmered, add hot pepper, garlic and vinegar to it.
Once again we turn on the extinguishing mode, but now for only 20 minutes. Let's look at the density of the future adjika. If the consistency suits us, close the lid again. And if the tomatoes turn out to be watery and there is a lot of liquid, leave the lid open.
Adjika is ready, now we carefully taste it: you may need to add a little more salt or spiciness.
When the taste is evened out, use a clean spoon to transfer the adjika into sterilized jars so that as little air as possible remains on top. Cover with a lid and leave to cool completely at room temperature.

Fragrant adjika from plums

Ingredients:

Hungarian plums 1 kg
sweet bell pepper 1 kg
hot chili pepper 2-3 pcs.
garlic 1 head
granulated sugar 250 g
70% vinegar 1 tsp.

Cooking method:

Wash the plums thoroughly and remove the branches. For adjika, you need to use only whole, undamaged vegetables and fruits, without bruises or other defects.
Then adjika will be stored for a long time even without adding vinegar. Remove the pits from the plums. It’s easier to do this by cutting the plums lengthwise into several pieces.
Using a blender, grind the plums into a homogeneous mass. If you don't have a blender, you can use a meat grinder.
Let's wash the bell pepper. Cut each pepper in half, remove the seed box and membranes.
Cut the pepper into small pieces of arbitrary shape to make it easier to grind in a blender
Place the chopped bell peppers in a blender bowl. Grind it to a homogeneous consistency.
Let's wash the chili peppers. Remove seeds from each pepper and cut into small pieces. The amount of pepper can be adjusted according to your taste preferences.
Please note that pepper can have varying degrees of spiciness. Peel the garlic cloves. Place the peppers and garlic in a blender bowl.
Grind the ingredients until smooth.
Place chopped plums, sweet peppers and a mixture of chili and garlic into a saucepan (preferably with a thick bottom so that the adjika does not burn).
Mix the ingredients.
Add regular table salt (iodized salt will not work) and granulated sugar.
Lastly, add tomato paste to the adjika.
It is desirable that it be natural, without additives and various flavors. Mix again and taste the adjika. If necessary, add a little more salt or sugar.
Place the pan with adjika on low heat.
Stirring occasionally, boil adjika from plums for half an hour.
If you plan to seal plum adjika for the winter, add vinegar at the end of cooking.
If you store it in the refrigerator, you can do without vinegar.
Transfer the finished adjika while still hot into dry, sterilized glass jars. There are 3 ways to sterilize jars. One of the easiest is to heat the jars for 15 minutes in the oven at 150 degrees.
In addition, you can sterilize the jars in the microwave by pouring about 50 ml of water into them or placing a glass of water next to the jars.
This method is the fastest - 3 minutes will be enough. You can also steam the jars by turning them upside down.
To do this, use available means - a saucepan, a kettle or a special lid for a saucepan on which the jar is placed.
The jars are sterilized until droplets of water begin to flow down the glass (1 liter for 10 minutes, three liter for 15 minutes).
The aromatic adjika made from plums goes well with meat dishes, such as shish kebab, chops or homemade sausage. And just with fresh bread it’s very tasty.

Classic adjika for the winter

Ingredients:

Tomatoes - 3 kg
Red bell pepper - 300 g
Carrots - 150 g
Sour apples - 150 g
Garlic - 180 g
Hot pepper - 1 small pod
Vegetable oil - 1/3 cup
Ground coriander - 1 teaspoon
Ground allspice - 1/2 teaspoon
Parsley and dill - 1/2 bunch each
Salt - 2-3 teaspoons
Sugar - 1 teaspoon

Cooking method:

We sort out ripe fleshy tomatoes (the cream variety is good), wash them thoroughly and cut them into pieces that are convenient for grinding in a meat grinder. My tomatoes were small, so I only cut them into two parts. We cut out the places where the stalks are attached.
Wash the apples, bell peppers and carrots. We peel the carrots, remove the seeds from the bell peppers, and remove the seeds from the apples. I think that these explanations are unnecessary, but I made them just in case, for completely inexperienced cooks. Cut into pieces.
Peel the garlic, wash the fresh herbs and dry lightly. We also wash the hot peppers and remove the seeds. How much hot pepper to take depends on the taste and the spiciness of the pepper itself, so try the pepper before adding it to adjika if you don’t want it to be too spicy. If the pepper is picky, then you can add not a whole pod, but a half.
Now we begin to gradually grind all the prepared ingredients in a meat grinder. First, we pass the tomatoes through a meat grinder.
When all the tomatoes are pureed, pour it into the multicooker bowl and turn on the Frying or Baking mode for 1.5 hours. We do not close the lid so that excess moisture escapes better. Let the tomato puree boil thoroughly.
And we ourselves continue to work with the meat grinder: we grind apples, carrots and bell peppers. Set aside, cover with a lid.
Grind the garlic, hot pepper and herbs. Close carefully so that the aroma does not dissipate. We no longer need the meat grinder; it can be disassembled and washed.
When there are a few minutes left before the end of the regime, and the tomato mass has boiled away by more than half, add rolled apples, carrots and bell peppers to the adjika. Let's boil.
Then add vegetable oil. I don’t like it when there is too much oil in adjika, so I add a third or even a quarter of a glass.
We start the multicooker again for another 1 hour, but this time in the Stewing mode. I also don’t close the lid so that the adjika in the multicooker turns out thicker. It won't hurt to stir the adjika occasionally.
Add sugar, salt, allspice, and coriander to the garlic and herbs.
Add this mixture to adjika 15-20 minutes before the end of cooking.

Plum sweet adjika for the winter

Ingredients:

Hungarian plums 1 kg
sweet bell pepper 1 kg
hot chili pepper 2-3 pcs.
garlic 1 head
granulated sugar 250 g
fine table salt 2 tbsp. l.
natural tomato paste 3 tbsp. l.
70% vinegar 1 tsp.

Cooking method:

To prepare adjika from blue plums we need: Ugorka plum, freshly prepared tomato juice, salt, sugar, bell pepper, hot pepper, onion, dried ground coriander, dried thyme, garlic. Plum weight is indicated without pit.
The Ugorka plum comes in several varieties. The difference is in size and how well the bone is separated. Mine separates well. There are varieties when the bone cannot be separated. In this case, you need to wash the plum. Grate it. The bone will remain in your hands.
My plum separates easily. I removed the pit and ground the plum pulp in a meat grinder. Peel the onion, hot pepper, bell pepper. When working with hot peppers, you must adhere to certain safety rules. Even on dry hands it leaves its particles.
If you touch the skin with such a hand, you can get unpleasant sensations (it is especially dangerous to touch your eyes). It is better to work with gloves. I do everything without gloves. I hold the pepper by the tail. Using a sharp knife, cut the pepper in half. I use the same knife to remove the seeds. All that remains is to cut off the tail and throw the pepper pulp into the meat grinder.
Just like plums, bell peppers, onions, hot peppers, pass through a meat grinder.
Pour in tomato juice. The mass will turn out awkward. Stir it. Place the mixture on the stove and cook over medium heat for 10 minutes.
As it cooks, the mixture will become a uniform burgundy-red color and the longer you cook it, the darker it becomes. Add spices to the mixture: thyme, coriander. Add salt and sugar. You can adjust the balance of salt and sugar yourself. Cook for another 10 minutes.
During the cooking process, adjika does not boil like water. It gurgles, releasing hot air from its mass in pockets. Be careful. Don't get burned. Now add the garlic squeezed through a press. Cook for another 1 minute.
Stirring, bring adjika to readiness. Place in sterile jars and seal. You can simply transfer it to a bowl and store it in the refrigerator. From the specified amount of plums we got 1.5 liters of adjika (3 jars of 0.5 ml each).

Beetroot sweet adjika

Ingredients:

tomato juice – 1 liter
beets – 600 grams
bell pepper – 3-4 pieces
fresh carrots – 3-4 pieces
large fresh garlic – 100 grams
granulated sugar – ¼ cup
vegetable oil – ¼ cup
salt – ½ heaped tablespoon
bay leaf - 2-3 pieces
hot pepper – 2 pods
vinegar essence – 1 teaspoon

Cooking method:

Wash the carrots thoroughly, peel, grate on a fine grater, add a little sugar and salt, close with a lid and let stand for 10 minutes.
Wash the beets thoroughly, peel and grind in a blender at high speed. Add vegetable oil, close the lid, let stand for 10 minutes
Pour vegetable oil and tomato juice into a deep frying pan, add beets and carrots there, simmer for at least 20 minutes
then add the garlic (pre-press it twice through a garlic press), vegetable oil (the remainder), granulated sugar and salt.
Wash the bell pepper, remove the stem and seeds, cut into pieces and grind in a blender, then add fresh hot capsicum.
Grind again. Place the pepper mixture in a frying pan, add the rest of the tomato juice, continue to simmer for at least half an hour until the beets become completely soft
If the adjika turns out to be a bit dry, you can add more tomato juice and vegetable oil. In general, adjika should turn out soft so that it can be spread on a piece of bread (this will be the correct consistency of adjika). Add bay leaf, salt to taste. Simmer until done
Cool the adjika and put it into jars cold.

Adjika from plums and sweet peppers

Ingredients:

Plums - 1 kg.
Hot pepper - two ripe medium-sized pods.
Tomatoes – 2 pcs.
Salt and sugar - 2 tbsp. l.
Garlic - 100 gr.

Cooking method:

First, remove the seeds from the peppers and remove the pits from the plums. We pass the food through a meat grinder and put it in a saucepan over low heat. While the sauce is cooking, peel the garlic and finely chop it. Read more:
We rub the tomatoes through a sieve, after removing their skin. This can be done very simply by first immersing the tomatoes in boiling water for 30 seconds.
Just choose only ripe and firm tomatoes. There is an easier option - to use tomato paste, but why does adjika need extra preservatives and the richness of flavor of the seasoning with real tomatoes is much greater. This is especially felt in winter, when there are so few fresh vegetables around.
The plums and peppers should be cooked for about 30 minutes, then add tomatoes, garlic, sugar and salt to the pan. All ingredients are cooked for another 5 minutes and the plum adjika is ready.
It can be rolled into sterilized jars. It is best to use them in small volumes, since it is not advisable to store an open jar for a long time, even in the refrigerator.

will perfectly highlight and enhance the taste of any dish and give it a piquant note and spiciness. Today we will tell you how to make sweet adjika for the winter.

Sweet adjika for the winter

Ingredients:

red hot capsicum – 200 g;
bell pepper – 800 g;
garlic – 500 g;
fine salt – 50 g;
coriander, dill seeds, to taste.

Preparation

We wash all the peppers, dry them, cut off their stems, remove the seeds and grind them in a blender. Peel the garlic, add coriander, dill seeds and grind through a meat grinder. Mix everything in a deep bowl, add salt and stir until a liquid mass is obtained. Place the dishes on the fire, boil and immediately pour into dry jars. We roll up the preserves and store them in the cellar or pantry.

Sweet adjika from tomatoes for the winter

Ingredients:

ripe tomatoes – 3 kg;
sweet pepper – 1 kg;
garlic – 500 g;
hot pepper – 150 g;
coarse salt – 0.5 tbsp;
white sugar – 3 tbsp. spoons.

Preparation

We wash the tomatoes, and remove the seeds from the peppers and cut off the stalks. We peel the garlic and grind all the prepared vegetables through a meat grinder. Mix thoroughly, add salt, sugar and leave overnight. In the morning, carefully drain the excess liquid and put the adjika into jars. Close the lids and store the workpiece in the refrigerator.

Adjika from sweet peppers for the winter

Ingredients:

ripe tomatoes – 3 kg;
sweet bell pepper – 2 kg;
garlic – 300 g;
hot pepper – 150 g;
vinegar 9% - 0.5 tbsp.;
white sugar – 0.5 tbsp;
salt – 0.5 tbsp;
fresh herbs – 400 g;
coriander, walnut - to taste;
vegetable oil – 200 ml.

Preparation

Rinse the tomatoes and peppers, process them and grind them through a meat grinder. Then pour the vegetable mixture into the pan, mix thoroughly, add oil and place the dishes on medium heat. Cook the mixture for an hour, stirring constantly. After this, remove from the stove, cool, add vinegar, add sugar, salt and chopped garlic. Grind the greens in a blender, put them in adjika, put them in jars and close the lids.

Sweet adjika for the winter with apples

Ingredients:

vegetable oil – 1 tbsp.;
ripe tomatoes – 2.5 kg;
carrots – 500 g;
sour apples – 500 g;
bell pepper – 500 g;
garlic – 100 g;
vinegar 9% – 2 tbsp. spoons;
fine salt – 2 tbsp. spoons;
sugar – 100 g;
spices.

Preparation

We wash the apples and bell peppers, process them and cut them into small slices. We chop the tomatoes into slices, and process the carrots and chop them into pieces. Next, grind all the prepared vegetables and fruits together with the garlic through a meat grinder. Pour vegetable oil, a little vinegar into the resulting mass, add black pepper, salt and sugar to taste. Pour the finished mixture into an enamel saucepan, place it on the stove and cook for 2 hours over low heat, stirring. At the very end, throw in the finely chopped greens, put the sweet and sour adjika into jars, sterilize for 20 minutes, and store all winter with the lids on.

Sweet adjika for the winter

Ingredients:

Preparation

Pour boiling water over the pepper overnight, then remove the seeds and pass through a meat grinder. Grind the garlic in a blender, add fine salt, granulated sugar to taste and chopped cilantro. Combine all the ingredients in a deep saucepan, put on the fire and simmer for exactly 5 minutes. After the time has passed, pour the finished adjika into jars, roll it up and put it in the refrigerator. Serve it as a sauce for any hot dishes.

Prepare delicious adjika at home to pamper your family all winter long with a fresh, aromatic seasoning made from ripe, sun-filled 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. And useful tips on how to prepare delicious adjika for the winter will help you plunge into 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).

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

Rinse apples, tomatoes, carrots and sweet peppers well, mince them, mix thoroughly and cook in a large saucepan for 2 hours.
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.
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.

Wash all vegetables. Peel the carrots, remove the bell pepper from the stalk and seeds.
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.
Grind all vegetables, except garlic, in a meat grinder. Add salt, granulated sugar, vegetable oil to the vegetable puree and cook for 40 minutes.
Cool the mixture slightly, mix with ground hot pepper and garlic passed through a press.
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.

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.
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.
Grind all prepared ingredients (greens, peppers, garlic, nuts) using a blender or food processor.
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.

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.
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.
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.

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.
Cut off the stems of bell peppers and shake out the seeds. Grind in the same way as tomatoes.
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.
Place the ground garlic in a bowl with hot pepper.
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.
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.

Wash vegetables and apples, peel and finely chop. Carrots can be grated.
Add sugar, salt and sunflower oil. Simmer for an hour.
Shortly before the end of cooking, add vinegar and pressed garlic to the pan.
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.

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.
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.
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.
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.

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.
Cut all vegetables into small pieces. Divide the hot pepper into two parts (it is advisable to do this with gloves).
Grind all prepared vegetables, except garlic, in a meat grinder. Grind the garlic with salt in a mortar.
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.
Cook the adjika for an hour, stirring occasionally with a wooden spatula.
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.
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.

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.
Place the vegetable mass in a large cauldron and cook for an hour and a half, remembering to constantly stir the adjika.
Then add salt, sugar and vegetable oil. 30 minutes before the end of cooking, pour in the vinegar.
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 turn out 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!