Adjika from tomato and garlic. Spicy adjika from tomato recipes for the winter

Date of: 20.10.2019

Sweet-spicy adjika is the most famous seasoning from Caucasian cuisine. The sauce has millions of fans around the world, any housewife can cook it, and without any special financial costs prepare home adjika for the winter. The recipes on this page are the best, as they say: "Try and lick your fingers!"

The best adzhika recipe for the winter from tomato

The best adjika is obtained from the perfect combination of sweet and bitter peppers, juicy tomatoes and spices. The recipe is simple, the cooking process is easy, and the result is tasty and very healthy. Such adjika can be rolled up for the winter and used as seasoning for any hot dishes, side dishes or cold snacks.

To prepare, you will need:

Cooking:

First, prepare the ingredients. Peel the garlic from husks, peppers from seeds, and divide the tomatoes into halves and get rid of the stalks.

First, tomatoes and sweet pepper passes through a meat grinder (can be chopped in a grinder) and sent to stew in a saucepan. Cook for at least 20 minutes, time can be increased if you want to make adjika thicker!

Next, grind bitter pepper and garlic, and send this burning mixture to a saucepan. 2 minutes before the end of cooking, we introduce the remaining ingredients: salt, sugar, vinegar and oil. Mix everything thoroughly and let adjika boil a little more. In hot form, we roll the sauce in sterilized jars and put on the lid.

It is better not to add greens in the cooking process in adjika, you can cut cilantro or parsley immediately before use.

You can store blanks on the balcony and even in the home pantry!

Sharp adjika recipe - lick your fingers

Famous culinary specialist Olga Matvey offers a recipe for delicious spicy adjika or home-made ketchup “You'll lick your fingers!”. It is prepared quickly, simply and without effort, and products for healthy and tasty seasoning cost a penny.

Ingredients for harvesting:

Cooking:

Through the meat grinder, we will pass peeled sweet peppers, chopped tomatoes, stewing pods without tails, onions and carrots. In the end, scroll a little ginger and get a beautiful bright aromatic mass.
Put the saucepan on the fire, bring to a boil and cook for 30 minutes.
Add the sunflower oil, the remaining spices, mix and simmer adjika for about 1 hour over low heat.
10 minutes before the end of cooking, pour apple cider vinegar, boil a little more and pour hot in jars.

Such adjika is stored in any cool place and is always at hand with the hostess. Enjoy your pungent aftertaste!

Adjika without cooking - recipe for the winter

Adjika with such a simple recipe is prepared in many families around the world. The taste of fresh vegetables and a pleasant bitterness remind of summer, and harvesting for the winter without cooking preserves vitamins and useful properties of natural ingredients. Include such adjika in the winter menu and you are guaranteed 100% protection against the common cold!

There are few ingredients:

Cooking progress:

For future adjika, we will prepare a 5 liter plastic container with a lid, where we will drop all the ingredients.

Put a meat grinder or chopper and take turns scrolling peeled vegetables. First skip the tomatoes, then sweet pepper, when the turn comes to the burning pods in no case touch your eyes and lips! Is burning!

Season the vegetable mass with salt, sugar and vinegar, mix thoroughly and close the lid. Adjika will infuse a bit and be ready for use. Bon Appetit!

Adjika for the winter as in a store

Georgian adjika Ojahuri is from the USSR. Those who lived in that great country will be able to cook, try and remember the taste of childhood. It is very similar to the seasoning that was sold in stores and was in great demand among undemanding Soviet citizens.

Products:

Cooking:

With the help of a hand mill, we will turn spices into loose powder. Cut the tomatoes into slices and save the stalks, remove the tails from the peppers.
Through the meat grinder, let the garlic, tomatoes and hot pepper. In vegetable puree, add ground spices, sugar and salt. Mix everything thoroughly and boil over low heat for about 4 hours.

The smell of Soviet store adjika was betrayed by the presence of uchi-suneli in the Georgian seasoning. It was she who gave the dish that unusual and memorable taste.

Adjika “Ojahuri” is dark and slightly dry in color. But this is a real fragrant concentrate of delicious and healthy Caucasian cuisine!

Adjika Recipe with Apples

The housewives wrote the recipe for delicious adjika with apples in their cooking notebooks, constantly prepared and betrayed little piquant secrets from parents to children. She was also called adjika at home. But it was not just spicy seasoning, but a real autumn sauce with fresh fruity notes.

We will prepare the ingredients:

Cooking:

Pass juicy tomatoes through a meat grinder or pierce with a blender. We send the mashed potatoes to the saucepan, and we throw the ground carrots there. Next, scroll the sweet pepper and peeled apples.
We mix all the multi-colored vitamin ingredients, pour the burning peppers directly with the seeds into the mixture, and begin to boil adjika.
After boiling, reduce the gas and cook adjika for 60 minutes. During this time, scroll the garlic and 5 minutes before turning off the heat, we throw it into the mixture. Pour oil there, add sugar and salt. Boil another 5-7 minutes, and pour the hot adjika into the banks.

If we close the seasoning for the winter, then together with garlic we add 2 tablespoons of 9% vinegar to the pan.

The result is a bright, fragrant sauce with a sweet, sour and spicy taste. Just a jumble!

And finally. Adjika can be smeared on bread, added to any dish along with a side dish, eat with small spoons and used when baking Italian pizzas.

Good preparations and up to new recipes!

It is hard to imagine how many unique recipes homemade tomato adjika has. It should be noted that this dish appeared much later than its ancestor - the original Abkhaz adjika based on garlic, salt and pepper. If you love spicy and piquant seasoning, and it is simply impossible not to love, then the desire to constantly experiment, improve the taste and appearance, and bring it to the ideal is understandable. You may still think that adjika is either red or green, but it is not. Why not make a yellow bright sunny adjika, which will become an excellent color dominant for almost any dish. It is very simple to get it, you just need to replace the red tomatoes with yellow ones, such a little trick will make it possible to prepare an original adjika of an unusual color.

How delicious it will be to dip a burning piece of meat kebab or baked fish into it. Homemade adjika made from yellow tomatoes will be an appetizing addition for spaghetti, seafood, meat and poultry dishes. Just 1 teaspoon of this seasoning will radically change the taste of neutral dishes, such as boiled chicken breast or steamed broccoli. Take notes on interesting recipes and create!

Adjika from yellow tomatoes and sweet pepper

Ingredients:

yellow tomatoes - 2 kg
sweet yellow pepper - 1 kg
garlic - 3 heads
hot chili pepper - 2 pcs.
sunflower oil - 50 ml
sugar and salt - 2 tbsp. spoon
vinegar - 50 ml
coriander - 15 g
basil - 5 g

Cut the yellow vegetables into slices, twist through a meat grinder with garlic and chili, if desired, use a blender. Then bring the vegetable mixture to a boil, add vinegar, salt, sugar, butter and coriander with basil. Cook adjika for 45 minutes, not forgetting to stir occasionally. Ready sauce is poured into sterilized jars, roll up. As a result, we get adjika of a beautiful bright yellow color, it looks very unusual and appetizing.

Adjika from yellow tomatoes with herbs

Components:

Over high heat, fry pieces of yellow tomato, chopped chili and onions. Fry vegetables evenly for half an hour over low heat, then beat them on a blender with cilantro and garlic, add vinegar, salt and a mixture of peppers. If you do not like cilantro for its specific rich taste, then you can take the more familiar spicy weed - parsley. We eat immediately, store in the refrigerator for about a week.

Adjika from yellow tomatoes and cherry plum

This sauce is perfect for barbecue and any other fried meat.

Take:

yellow cherry plum - 1 kg
yellow tomatoes - 500 g
mint - 3 branches
garlic - 5 cloves
dill - 1 bunch
coriander - 1 tbsp. a spoon
apple cider vinegar - 1 tsp
hot pepper - 1 pc.
sugar - 2 tbsp. spoons
salt, chili, paprika, black pepper - to taste (1-3 teaspoons)
honey - 0.5 tsp

We cook plum without stones for 10 minutes, grind through a sieve or colander, put it on the fire again, add tomatoes, garlic, herbs, pepper, previously twisted in a meat grinder or blender. Bring to a boil, cook for 35 minutes.We introduce honey, sugar, vinegar, salt, spices into adjika. Bring to a boil, boil everything together for 5 minutes, pour the sauce into hot sterilized jars.

One of the finest inventions of culinary experts can rightfully be called sauce. With his appearance, meat, fish and other dishes received new qualities, became more appetizing and tasty. Today there are a large number of recipes and methods for preparing a variety of sauces. Some sauces are made by cooking, others are made from raw ingredients. Part can be stored for a long time, prepared for the winter, but there are those that are used immediately after cooking. One of these sauces is, admired by many housewives, adjika.

It is believed that the birthplace of classical adjika is Abkhazia. According to an ancient legend, in ancient times, shepherds grazed many flocks of sheep high in the mountains of Abkhazia. Each spring, before a long transition, the owners of the sheep gave salt to the shepherds. They fed her animals, mixing in food, thereby increasing appetite and thirst. Sheep quickly gained weight. But since salt was not cheap, and so that shepherds did not steal it, the owners mixed it with hot pepper. But clever shepherds began to add various spices, aromatic herbs to the pepper and salt mixture and they themselves ate with various dishes. Thus, according to legend, adjika appeared.

Classical Abkhaz adjika consists of red and hot pepper, salt of various herbs and garlic. It did not include tomatoes. But under the influence of time, adjika recipes changed, many housewives experimented, introducing new ingredients. And so the adjika from tomato and garlic, familiar to many, appeared.

This sauce has gained incredible popularity among housewives and it is successfully harvested for the winter. Probably every mistress has her own special recipe for making adjika. Today we will share with you several proven recipes of adjika from tomatoes and garlic and reveal the secrets of its preparation.

Cooked adjika for this recipe is very tasty. This delicious spicy sauce is cooked without boiling, and in the absence of it can stand in the cellar or refrigerator until next season. But it was not possible to verify this at all, adjika was so tasty that it was eaten up to a maximum until February. Try it and see for yourself.

To cook adjika without cooking you need to:

2 kilograms of ripe red tomatoes;
100 grams of peeled garlic;
One medium sized pod of hot pepper;
750 grams of sweet bell pepper;
100 milliliters of tableware 9% vinegar;
1 tablespoon of salt with a small slide.

Since the main ingredient of adjika are tomatoes, we will begin with them. For cooking, take meaty, juicy tomatoes with a thin skin - this is the most ideal option. Use ripe tomatoes, but not ripened. Adjika from overripe tomatoes will not be stored for a long time and will not turn out so tasty.

Rinse the tomatoes thoroughly under running water, pat dry with a paper towel or towel. Use a sharp knife to cut out the fastening points of the stalks. Cut tomatoes into small segments of arbitrary shape.

The next ingredient is bell pepper. Wash it well, remove the stalk and seed box. Some housewives do not remove the seeds from the pepper, they say that this gives adjika a special aftertaste. But there is no difference, you can do with seeds and without them. In any case, the sauce is very tasty. Cut the pepper into small pieces.

In hot pepper, remove the seeds and cut it into small pieces. If you like it sharper, then the seeds can not be removed and add another pod of hot pepper.

The next step is to prepare all the prepared ingredients through a meat grinder. You can also use a blender and grind them with it.

While adjika from tomato and garlic is infused, prepare jars. Wash and sterilize them in any convenient way.

Transfer adjika to prepared jars, seal with lids and send to the storage place - cellar or refrigerator.

To make sweet adjika, take 3 kilograms of ripe tomatoes. Prepare them as in the previous recipe: wash, cut out the attachment points of the stems and cut into convenient pieces.

Take 500 grams of garlic and peel it.

You will also need 1 kilogram of sweet Bulgarian and 150 grams of hot pepper. Rinse pepper, remove stalks and seeds.

Pass tomatoes, garlic and pepper through a meat grinder or chop with a blender.

Add four tablespoons of coarse salt and three tablespoons of sugar to the resulting mixture. Mix well and leave for 6-7 hours at room temperature. Then transfer adjika to prepared sterilized jars and seal with lids. Store sweet adjika from tomato in the refrigerator.

To prepare tasty adjika you need:

One kilogram of ripe tomatoes;
300 grams of garlic;
1.5 kilograms of bell pepper;
3 hot peppers (or add to taste);
50 grams of vegetable oil;
One tablespoon of 9% vinegar;
1 tablespoon of sugar and salt.

Wash the tomatoes and peppers thoroughly. Peel the tomatoes, as it is easier to do, described in detail in the previous recipe. Remove the stalks and seeds from the pepper. Cut vegetables into arbitrary small pieces.

Peel the garlic and disassemble into cloves.

Twist the tomatoes and peppers in a meat grinder. Place the tomato mass in a saucepan, put on the fire and bring to a boil. Add salt, sugar to the pan, pour in vegetable oil and vinegar.

Cook the sauce over moderate heat for 1.5 hours, stirring occasionally. Add the garlic passed through the press or chopped in another way to the pan. Cook another 10 minutes. Take a sample, if necessary add salt.

Then transfer adjika into prepared sterilized jars and roll up the lids. Turn over, wrap the jars and leave to cool completely.

For cooking you need:

One kilogram of red, ripe tomatoes;
Two cloves of garlic;
One kilogram of apples;
400 grams of bell pepper;
One tablespoon of salt;
Two tablespoons of vegetable oil;
Two tablespoons of sugar;
Two tablespoons of table vinegar;
Ground red pepper to your liking.

Tomatoes for this recipe take ripe and you can even ripen. Rinse the tomatoes and bell peppers under running water. Remove the seed box from the pepper. Tomatoes have a skin, it can be done very simply. Take a tomato, make a shallow cross-shaped incision on the opposite side from the place of attachment of the stem. Place the tomato for 2 minutes in boiling water, then transfer to cold water. After that, the skin can be easily removed.

Cut the vegetables into small pieces.

Apples are best suited sour varieties, for example - Antonovka. Wash the apples, cut into several pieces, remove the core with seeds.

Tomatoes, bell peppers, apples through a meat grinder. Transfer a suitable pan, place on the stove. Pour in vegetable oil and simmer over low heat for an hour. Do not forget to mix.

Add salt, sugar, chopped garlic, ground pepper to the sauce. Pour in table vinegar, mix. Boil another 10 minutes. Pour the adjika into prepared jars and roll up the lids.

Turn preservation over, wrap it with a blanket until it cools completely. Such adjika is stored very well in a cellar or pantry.

To make adjika for this recipe, take:

3 kilograms of ripe tomatoes;
600 grams of carrots;
150 grams of peeled garlic;
600 grams of sweet and sour or sour apples;
600 grams of sweet pepper;
5 pods of hot pepper;
250 milliliters of refined vegetable oil;
Salt will be added to taste.

Wash the tomatoes, peppers, apples and carrots thoroughly. For tomatoes and peppers, remove the stalks and cut out their places of attachment. For bell pepper, remove the seed box. Hot pepper seeds can not be removed, adjika will turn out sharper with them. Cut tomatoes and peppers into small pieces.

Peel the carrots and cut them into pieces.

Cut the apples into several pieces, remove the middle with the seeds.

Twist tomatoes, apples and peppers in a meat grinder. Transfer the resulting mass from apples and vegetables to a pan, put on a fire, bring to a boil. Boil for 1.5 hours over moderate heat, stirring occasionally. When the sauce thickens a little, pour in the vegetable oil, mix and cook for another 30 minutes.

Grind peeled garlic with a blender, press or meat grinder. Add it to adjika, mix and boil for another 5 minutes. Next, salt the salt, customize to your taste. You can add a little sugar.

We spread boiling adjika with apples, tomatoes and carrots in sterilized jars, close with metal lids. Turn it over, wrap it up and wait until it cools down. We remove conservation instead of storage - a pantry or a cellar.

Seasoning from tomatoes, hot pepper and garlic has long been used by culinary experts from different countries. Thanks to the spicy sauce, meat and fish dishes acquire a deeper, more expressive taste.

No cooking

Adjika is an amazing seasoning. It can be stored both raw and boiled, and heat treatment does not affect the taste. Of course, seasoning without cooking is rich in a large number of vitamins and minerals, although shelf life is reduced compared to a cooked product.

The main property of hot sauce is the ability to stimulate appetite. Therefore, for people who are on a diet, this product will not be useful in losing weight. Despite the presence of burning constituents that stimulate digestion, and low calorie content (59 kcal per 100g), this supplement will force you to absorb more food than is required to satisfy hunger.

Raw adjika classic

Strictly speaking, initially classical adjika did not include tomatoes at all: Caucasian seasoning included red pepper, grated with herbs. But as the sauce spreads across countries and continents, the main option began to look exactly as described in our recipe.

Ingredients:

red tomatoes - 1.5 kg;
garlic - 200 g;
hot pepper - 3 small or 2 medium pieces;
bell pepper - 2 red copies;
onion-turnip - 2 large onions;
vegetable oil - 70 ml;
9% vinegar - 60 ml;
salt - 25 g.

Choose ripe red tomatoes, rinse and remove the dense core. Clean peppers clear of seeds. We cut the peeled onions into pieces so that it passes unhindered into the meat grinder. Remove dry flakes with a share of garlic. We send prepared vegetables to the meat grinder.

Thoroughly mix the crushed products with your hands or a wooden spoon, pour in the oil, salt and season with vinegar. Mix all the ingredients in the sauce again. The product is ready for use and storage. The mixture is laid out in sterilized glass jars and kept under a polyethylene lid in a refrigerator.

Adjika is an excellent means of preventing colds. The product contains vitamins such as PP, A, C, and B vitamins. Of the minerals, iodine, potassium, phosphorus, calcium, copper, chlorine, and another 9 elements are represented. Such a composition provides the body's resistance to viruses and generally strengthens its protective functions.

Raw adjika with horseradish

One of the most popular and simple recipes for cooking adjika includes only 4 products: tomatoes, garlic lobes, horseradish root and salt. The simplicity of the dish also consists in the fact that the sauce does not require additional heat treatment.

Ingredients:

ripe tomatoes - 1.5 kg;
horseradish - 100 g of root;
garlic - 6 shares;
salt - 20 g.

We wash the tomatoes under running water. We scald with boiling water and remove the skin burst from high temperature. Remove the dense core. The horseradish roots are cleaned from dark spots, we scrape off the outer layer with a knife to white. We spread both products on a napkin so that excess moisture is gone.

We clear garlic from dry protective layers, rinse in running water. Grinding the components of the recipe is recommended only in a meat grinder (mechanical or electrical): some blenders may not be able to cope with the hard roots of horseradish. Salt the vegetables after they have passed through the grill of the meat grinder. Mix the resulting solution until the salt is completely dissolved.

We spread the sauce in dry chilled jars that have been sterilized. Store on the top shelf of the refrigerator.

Horseradish roots are best prepared immediately before mixing with other vegetables. The cleaned parts in the open air quickly become airy, the root itself will fade. To prevent this from happening, until prepared, the prepared ingredient should be dipped in ice water.

Georgian raw

The Georgian additive is sent to meat and fish dishes both at the stage of their creation and at the time of readiness. The highlight of the sauce is the presence of herbs that grow in abundance in the Caucasus and are used in Georgian national cuisine.

Ingredients:

red tomatoes - 2 kg;
bell pepper - 3 red pcs .;
hot pepper - 2 pods;
garlic - 4 heads;
dried cilantro - 10 g;
hops-suneli - 1 packet;
salt - 25 g.

We wash the pods of hot pepper and dry for 10 hours on a towel. After this time, we remove from each stalk and seeds. We also act with fresh sweet pepper: peel and cut in half. Break the heads of garlic into slices, peel them and rinse them in water. We wash the tomatoes in water, scald with boiling water and remove the skin.

Grind peppers and tomatoes in a blender, finely chop the garlic with a knife. Add dried cilantro, suneli hops and salt. Mix all the products. To avoid burning your hands with bitter pepper, you can work with gloves. The shelf life of such a seasoning is four, a maximum of four and a half months in the refrigerator.

Georgian adjika has a huge number of options. Many of them are created on the basis of wine vinegar. Separately, it is worth mentioning the green Georgian adjika, which includes only herbs and green pepper pods. Unlike the Abkhazian variety, walnuts are never found here.

With cooking

Boiled adjika is ready to eat for a whole year if it is cooked at the time of preparation. The severity of such a seasoning does not depend on the cooking time, but on the amount of hot pepper in the composition of the product.

Adjika is not the safest product. Its piquancy and pungency is not the best way to affect the health of people with stomach problems. Any form of gastritis instantly responds to seasoning. Additive to meat or fish should not be consumed during a failure of the liver or kidneys. At risk are also children under 13 years old and pregnant women.

Boiled adjika for the winter

The cooking option is primarily suitable for residents of urban apartments. Where there is no cool cellar, and the refrigerator is occupied with pots and shop delicacies, boiled winter preparations can be stored in an ordinary closet.

Ingredients:

ripe tomatoes - 2 kg;
garlic - 300 g;
bell pepper - 1 kg;
hot pepper - 3 pods;
vegetable oil - 100 ml;
parsley - 50 g;
dill greens - 50 g;
salt - 15 g;
sugar - 10 g.

We wash the vegetables. In tomatoes, remove the core, in peppers - seeds. We send both to the blender, chop. Cook over low heat for 50-60 minutes.

Grind peeled garlic and hot pepper. Add finely chopped greens to this mixture. After an hour of boiling, add the hot mixture to the tomatoes and bell pepper. Pour in oil, salt and add sugar. The resulting solution simmers over low heat for half an hour.

We sterilize glass jars and, not allowing to cool, we fill with freshly prepared adjika. We cork with tin lids, turn over, cover with a blanket or blanket until it cools completely.

Not every tomato variety is suitable for making the sauce. To make the consistency thick, saturated, the choice should be stopped on fleshy, low-water specimens. Most often, housewives choose the grade Cream for cooking adjika. But besides this variety, Pink Flamingo, President, Gift of the Volga region, Big Beef are suitable for seasoning. They are characterized by a high sugar content, delicate peel that can not be removed, and scanty filling with small seeds.

With carrots

Oddly enough, spicy sauce, which includes root vegetables, also belongs to adjika. Mistresses are experimenting with different products - turnips and beets, celery root and carrots. The most popular part of these types of blanks remains bright orange carrots.

Ingredients:

tomatoes - 1.5 kg;
garlic - 7 shares;
bulgarian pepper - 4 pcs.;
hot pepper - 1 pod;
turnip onion - 2 small or 1 large;
carrots - 2 medium;
lean oil - 150 ml;
vinegar (9%) - 30 ml;
salt - 15 g;
granulated sugar - 50 g.

We prepare pure vegetables for heat treatment: remove the stalks and core from tomatoes and peppers, peel the garlic and carrots. Grind dense ingredients in a food processor. Minced vegetables boil over low heat for half an hour. In order not to burn, do not forget to stir with a wooden spatula.

After 30 minutes, salt, add oil and add granulated sugar. Bring the mixture to a boil and simmer for an additional 5 minutes. We pour the resulting product into disinfected cans, roll it up with lids, turn it over and wrap it with heat until it cools completely.

A spicy mixture of spices and vegetables, at first glance, does not require special knowledge. However, there are nuances that will help to make the taste more delicate or, on the contrary, tart, allowing the spices to reveal the aroma brighter and increase the shelf life of the product.

Adjika is made from ripe vegetables with no signs of disease or harmful insect damage. The presence of damaged copies can provoke premature souring of the product.
An insufficient amount of salt, garlic and horseradish roots, which are natural preservatives, can also cause a “floated” adjika.
The dishes for storing the sauce should be perfectly clean. It can be disinfected with steam over boiling water, high temperature in the oven or using an electric field in the microwave.
Raw adjika is stored exclusively in cool places: a refrigerator or a cellar. Vitamins last longer in the dark. If the seasoning has cooked for at least 20 minutes and has been hot sealed with a tin lid, it can be stored at room temperature in a dark room.
The minimum composition of adjika is tomatoes, peppers, garlic and salt. Spice herbs (cilantro, dill, fenugreek, celery, basil, marjoram, etc.), as well as vegetables (sweet and burning peppers, carrots, onions) and fruits (apples, plums) help diversify the flavor of seasoning.
If the herbs and seeds of the ingredients are calcined in a pan, the essential oils will be released and the mixture will become truly fragrant.
Pepper seeds give a special spice to the sauce. If the product is made on the basis of green fruits, the taste will be more delicate and less sharp.
So that the juice of hot pepper does not irritate the skin of the hands, work with the vegetable should be in disposable gloves.

Conclusion

A mixture of spices and salt, which was originally called adjika, today is a culinary supplement of several types. It can be a mixture of salt, dried herbs and red pepper. Typically, such a filler is used as a marinade component for poultry and meat before frying or stewing. It can be a sauce of tomatoes, sweet peppers and garlic, which is served with already cooked dishes. Or it may come close to salads, including ingredients such as carrots, walnuts and coarsely chopped greens. In any case, no matter which recipe is chosen, seasoning will make the treat tasty and healthy.

Adjika - spicy pasty condiment, popular in Abkhazian and Georgian cuisines - a frequent guest at our tables. And this is not at all surprising, because the versatility of this piquant sauce allows you to use it in the preparation of a wide variety of dishes or as an appetizing snack, which goes well with meat and vegetables. Despite the fact that traditional adjika is made from hot peppers, garlic, salt and spices, the option of cooking adjika from tomatoes is very popular among Russian housewives.

Adjika from tomatoes for the winter will be a great addition to many dishes, shading their taste and giving a note of piquancy. Adjika will help you out more than once when you need to cook soup, pickle kebabs, bake pizza, stew meat or make sauce. And if you are a lover of oriental cuisine, then you can’t do without this seasoning at all.

Adjika from tomatoes for the winter is a wonderful preparation, the taste of which can be varied at your discretion. For example, it can be made more spicy, sweeter or more spicy, add apples, horseradish, bell pepper or more greens to adjika. It all depends on your taste preferences and the wishes of your family. Since tomatoes are the main component of tomato adjika, their selection should be approached especially carefully - the fruits should be ripe, fleshy, without traces of rot and damage. In this case, even ripe tomatoes will do.

Adjika from tomatoes should also include components of traditional seasoning, such as hot pepper, garlic and salt. All other ingredients are added to your taste. Do not forget about spices and herbs that will help make adjika tastier and more fragrant: among spices are hops-suneli, chili peppers, coriander, turmeric, fenugreek, dill seeds and mustard seeds, among herbs - cilantro, parsley, basil and marjoram . Adjika from tomatoes for the winter can be harvested both raw and boiled. Each option has its advantages - raw adjika preserves more vitamins, while boiled adjika can be stored longer.

To make your adjika from tomatoes for winter to winter a success, do not be too lazy to sterilize the jars thoroughly. By the way, half-liter jars are considered the most suitable in size for adjika - it is convenient to treat relatives or friends with such a jar, moreover, its contents are quickly eaten so that you can open the next one. The cooking options of adjika are striking in their variety, so choose, experiment, try and be inspired by the culinary recipes offered by our site!

Adjika from tomatoes and bell peppers with garlic

Ingredients:
3 kg of tomatoes
1 kg of bell pepper
500 g of garlic
150 g hot pepper
100 ml of 9% vinegar
80-100 g of salt,
60 g of sugar.

Cooking:
Peel and rinse tomatoes, garlic and pepper under running water. Using a meat grinder or food processor, grind these ingredients, then mix well and leave the mixture for 1 hour. Drain the resulting liquid, add salt, sugar and vinegar. Mix thoroughly, put adjika in sterilized jars and roll up with sterilized lids.

Adjika "Home" with carrots, bell peppers and apples

Ingredients:
2 kg of tomatoes
1 kg of carrots,
1 kg of bell pepper
1 kg of apples
200 g of garlic
100 g hot pepper
200 ml of vegetable oil,
150 ml of 9% vinegar
150 g sugar
100 g suneli hops,
50 g of salt.

Cooking:
In tomatoes, remove the stem and cut into several parts. For apples, peel and core. Peel the carrots, extract the seeds from the peppers. Pass all the components through a meat grinder and put the resulting mixture into a large pan, mixing with a wooden spoon. Simmer for 1 hour, stirring regularly. About 10 minutes before cooking, add chopped garlic, sugar, salt, suneli hops and vinegar, mix well. Ready adjika pour into sterilized banks, roll up, turn upside down and cool, covered with a warm blanket.

Adjika "Sharp" with horseradish and herbs

Ingredients:
2 kg of tomatoes
2 kg of bell pepper
10-15 hot peppers
8-10 heads of garlic.
3 slices of horseradish root,
2 bunches of parsley.
2 bunches of dill
4 tablespoons of salt,
4 tablespoons of sugar
150 ml of 9% vinegar.

Cooking:
Rinse all vegetables well, removing stalks and seeds. Rinse the herbs, peel the garlic. Skip all ingredients (except salt, sugar and vinegar) through a meat grinder or grind with a blender. Mix the resulting mixture well. Add salt, sugar and vinegar, mix again and arrange in sterilized jars. Close cans with lids and store.

Adjara "In Adjarian" made from tomatoes, peppers, carrots and onions

Ingredients:
5 kg of tomatoes
1 kg of bell pepper.
1 kg of carrots,
500 g of onions.
5-10 bitter peppers,
5-7 heads of garlic,
500 ml of vegetable oil,
salt to taste
ground coriander to taste.

Cooking:
In tomatoes, remove the stalk and core, peel the seeds. Cut tomatoes, peppers and onions into 2-4 parts and pass through a meat grinder. Put the mixture in a pan, add chopped garlic, vegetable oil, salt and coriander to taste. Stir the mixture thoroughly with a wooden spoon and simmer for about 2 hours, stirring occasionally. Put adjika ready for use in sterilized jars, roll up and cool, turning upside down.

Adjika from tomatoes and eggplant

Ingredients:
1.5 kg of tomatoes
1 kg of eggplant
1 kg of bell pepper
6 heads of garlic,
3-4 hot peppers
1 cup vegetable oil
100 ml of 9% vinegar
1 tablespoon of salt.

Cooking:
Prepare vegetables and garlic through a meat grinder. Put the mixture in a large saucepan, add oil and cook for 40-50 minutes. Add salt and vinegar 10 minutes before cooking. Arrange ready adjika on sterilized jars, roll up the lids and let cool by turning upside down.

Adjika from tomatoes in a slow cooker

Ingredients:
1.5 kg of tomatoes
3 large heads of garlic,
2 hot peppers
1 bunch of greens (parsley, dill and cilantro),
100 ml of vegetable oil,
1 tablespoon of sugar
1 tablespoon of salt
1 tablespoon ground coriander,
50 ml of 5% vinegar.

Cooking:
In tomatoes, remove the stalks and cut into several pieces. In peppers, cut the stalks and extract the seeds. Peel the garlic. Grind tomatoes, peppers and garlic using a meat grinder or blender. Put the tomato mixture in the multicooker bowl and set the "Stewing" mode for 2 hours. The mixture must be stirred periodically during cooking, and after 1 hour add salt, sugar and vegetable oil. Mix. 30 minutes before cooking, add chopped herbs and ground coriander. 10 minutes before ready to pour vinegar. Pour adjika into sterilized jars, hermetically seal, turn the jars upside down and leave to cool, wrapping a blanket. Store adjika in a cool place.

As you can see, cooking adjika is a simple matter, but so tasty and aromatic that you definitely need to add this sauce to your list of preparations. Adjika from tomatoes for the winter will undoubtedly please you and your loved ones with its wonderful taste and high quality.

Bon Appetit!