How to close adjika for the winter. Adjika: the best tomato recipes for the winter with a photo. How to prepare adjika from tomato and garlic, nuts for the winter without cooking - a step by step photo recipe

Ingredients:

• 2 kg;
• 0.5 kg;
• 200 g of garlic;
• 2 pcs. hot pepper;
• 50 ml of vegetable oil;
• 25 g vinegar 9%;
• 100 g sugar;
• 0.5 tbsp salt.

Boiled tomato adjika recipe

Adjika boiled for the winter is a spicy and spicy appetizer. The name is borrowed from the Abkhaz, who call this sauce made of pepper and spices without adding tomatoes. They grind hot and bell peppers and season the mass with spices. Georgians, on the other hand, cannot imagine adjika without fresh tomatoes and bell pepper, and the Russian person loves to experiment and adds vegetables and even fruits to this dish.

Boiled adjika cooking technology

There are two main types of cooking adjika: boiled and raw. The first can be stored for a long time in cellars and closets, and the second can only be kept cold. That is why boiled adjika is more popular. You can make blanks for the whole winter and spring. Step by step recipe spicy sauce can be seen in the video:

If you want to make this savory appetizer more spicy, add more hot pepper, garlic and horseradish. The acidity is regulated by granulated sugar, lemon juice or vinegar.

Important! You should choose additional ingredients for adjika according to your preferences. Remember that apples will add sweetness and eggplant will add spicy notes.

The best recipes for boiled adjika for the winter

The spiciness of the dish depends on the concentration of the components. Adjika can even be green if it is prepared on the basis of green tomatoes. Be sure to add more spices and herbs to adjika. Mint and basil will add flavor to the snack, while cilantro will add spice. The best recipes for boiled adjika for the winter using tomatoes and bell peppers do not require special skills.

Boiled adjika for the winter from tomatoes

It is worth starting with the classic recipe for boiled adjika. It is prepared without the addition of vinegar and goes well with kebabs and fish. Ingredients:

• tomatoes - 2 kg;
• Bell pepper- 1 kg;
• hot pepper - 3 pcs;
• onion- 500 g;
• lemon juice - 2 tbsp. l;
• oil - 200 ml;
• seasonings.

Preparation:

1. You need to prepare the peppers and onions. Scald the tomatoes with boiling water to easily peel off the skin.
2. Grind all ingredients. Then add oil, lemon juice and spices to taste.
3. Cook the resulting mass over low heat for 30 minutes, then distribute over the jars.

A small container is more suitable for boiled adjika for the winter. After opening the can, the product quickly loses its aroma, and small containers will allow the snack to not stagnate in the refrigerator for a long time. Some housewives prefer to fry the onions before chopping them. This method will add calories to adjika.

Boiled adjika with garlic

Boiled adjika for the winter with the addition of garlic is an amateur dish, but garlic stimulates the protective functions of the body against colds, which is very useful in winter. Ingredients:

• tomatoes - 2 kg;
• sweet pepper - 1 kg;
• hot pepper - 4 pcs;
• garlic - 250 g;
• oil - 200 g;
• vinegar - 100 g;
• seasonings.

Preparation:

1. Boiled adjika from tomato and garlic requires additional preparation of ingredients: peppers need to be peeled and soaked in water for an hour, and tomatoes must be skinned with boiling water.
2. After processing, the products must be chopped. Cover with vinegar and oil.
3. Add seasoning and simmer for 45 minutes. Only after cooking, add chopped garlic and spices to taste to the mass.

For beauty, some housewives add boiled carrots. It needs to be cut into larger cubes so that it stands out.

Spicy adjika

Experienced housewives often add horseradish to boiled adjika for the winter in addition to garlic and hot pepper. To add spice to the dish, basil will be appropriate. It is better to replace vinegar with lemon juice. Ingredients:

• tomatoes - 2 kg;
• sweet pepper - 1 kg;
• garlic - 100 g;
• chili pepper - 3 pcs;
• lemon juice - 100 g;
• seasonings.

Preparation:

1. You need to peel and chop the vegetables. Cook them for at least 25 minutes.
2. Finish off the granulated sugar, salt, spices and cook for another 20 minutes.
3. Finally, add chopped garlic and spices to taste.

Jars for savory snacks must be thoroughly rinsed and sterilized. For storage, you must remove the sauce in a cool place. Direct sunlight should not penetrate into the room, then adjika will be stored for a long time and will not lose its properties.

Apple adjika

Boiled for the winter is an original dish that will appeal to all family members. It is not very spicy and is ideal with pasta, sausages and potatoes. Ingredients:

• tomatoes - 2 kg;
• sweet pepper - 1 kg;
• red apples - 1 kg;
• carrots - 500 g;
• garlic - 100 g;
• chili pepper - 2 pcs;
• oil - 200 g;
• seasonings.

Preparation:

1. Scald tomatoes with boiling water and remove the skin. Remove the stalk and seeds from the pepper, and the core from the apple.
2. Chop all vegetables.
3. Add oil, spices to the resulting mass and cook over low heat for 2 hours.

Pour the sauce hot. This will reduce the risk of the can exploding. After spilling, it is better to put the container with the lid down, and cover it with a blanket on top. After 8 hours, when the sauce has completely cooled, put it in the cellar.

From zucchini

Zucchini is a versatile vegetable that people try to add to any snacks. They will make the consistency of boiled adjika more tender and less spicy. This product can be eaten neat. Ingredients:

• tomatoes - 1 kg;
• young zucchini - 2 kg;
• carrots - 500 g;
• red pepper - 500 g;
• garlic - 100 g;
• hot pepper - 2 pcs;
• seasonings.

Preparation:

1. Rinse and peel all vegetables thoroughly. Zucchini have a soft rind, and if they are young, it can be left on.
2. Grind all ingredients. Add oil and cook the resulting mass for 40 minutes.
3. At the end, pass the garlic through the garlic press and let the sauce brew for 15 minutes.

Advice! If there is no garlic press, this is not critical, you can chop it with a knife.

Eggplant

- a spicy vegetable. He will make boiled adjika for the winter an integral part of every table. By adding eggplant to spicy sauce, it turns out not just an appetizer, but a fragrant dressing for dishes. Ingredients:

• tomatoes - 1 kg;
• young eggplants - 1 kg;
• red pepper - 500 g;
• onions - 100 g;
• garlic - 100 g;
• chili pepper - 1 pc;
• oil - 200 g;
• lemon juice - 100 g;
• seasonings.

Preparation:

1. Eggplants need to be peeled. It is rough and this will affect the consistency of the sauce. The rest of the vegetables must be processed according to the standard scheme, then chopped.
2. Add spices, lemon juice and oil to the resulting mass. Cook for an hour.
3. At the end, add chopped garlic, stir the sauce and distribute to the jars.

Eggplant adjika is distinguished not only by its delicious aroma, but also by its interesting color. It is ideal for deli meats.

Beetroot

Beetroot normalizes bowel function. One spoonful of beet adjika a day will provide an excellent metabolism. Beet adjika is not very spicy, but fragrant and spicy. Ingredients:

• tomatoes - 1 kg;
• red beets - 1 kg;
• garlic - 100 g;
• chili pepper - 2 pcs;
• lemon juice - 100 g;
• seasonings.

Preparation:

1. You need to peel the vegetables and cut them into small pieces.
2. Add spices, oil, nuts and lemon juice before cooking.
3. Cook for 2 hours, and only add chopped garlic at the end.

The ingredients take so long to cook because of the beets. It should become soft and tender. Into this beetroot sauce experienced housewives add cilantro, it will add originality to the taste.

Red pepper with nuts

Boiled adjika for the winter with walnuts cook in small quantities. This sauce is added to dishes for piquancy. Ingredients:

• red pepper - 500 g;
• chili pepper - 500 g;
• pure walnut - 100 g;
• salt - 3 tbsp. l;
• dried parsley and cilantro, 2 g each;
• garlic - 100 g.

Preparation:

1. Peel and chop vegetables. Add spices and dried herbs. If the pepper has given a lot of juice, you need to drain.
2. Grind the mixture with a blender to get a homogeneous mass.
3. Send the vegetable mass to the stove and bring to a boil.

The mass should be allowed to brew for three days in a dark place. Only then put it in small jars. You can store it in the refrigerator or in a cool place.

With horseradish

Horseradish makes boiled adjika for the winter an unusual snack. If you add a lot of chili, then one teaspoon is enough to make any dish spicy.

Ingredients:

• tomatoes - 1 kg;
• green pepper - 500 g;
• horseradish - 500 g;
• hot pepper - 2 pcs;
• garlic - 3 cloves;
• seasonings.

Preparation:

1. All vegetables must be thoroughly washed, chopped and chopped.
2. Cook the ingredients in a saucepan for 30 minutes.
3. Add chopped garlic.

For piquancy, you can add a little coriander and basil.

With carrots

Due to carrots, any boiled adjika for the winter will turn out to be bright orange. It will not be spicy, but fragrant.

Ingredients:

• tomatoes - 1 kg;
• young carrots - 1 kg;
• sweet apples - 1 kg;
• red pepper - 1 kg;
• garlic - 100 g;
• lemon juice - 100 g;
• seasonings.

Preparation:

1. All components must be cleaned and crushed.
2. Combine the ingredients in a saucepan and place on the stove. Cook for 45 minutes over low heat.
3. When the mass has cooled, add spices and lemon juice.

Place in jars only after sterilization. This sauce can be used to dress soups and other dishes.

Terms and conditions of storage

Jars need to be sterilized before the sauce is ready and distributed hot to the container. Store only in a cool place, protected from sunlight. The average shelf life is 5 months, but many housewives keep adjika for a year, without losing its taste. The main situations when products can deteriorate:

1. Unboiled water gets in.
2. Poorly peeled vegetables.
3. Non-sterilized container.
4. Loose lid.
5. Storage conditions violated.

Important! When preparing the sauce, stir the ingredients in a saucepan with only a wooden spoon, the steel may oxidize.

Conclusion

Adjika boiled for the winter tastes better when the tongue feels grains of individual ingredients. Do not cut vegetables too finely. It is better to grind all ingredients with a knife, then the structure of the mass will be preserved. You need to cook this snack with gloves, because hot peppers can remain on your hands and injure your skin.

Adjika is a word that is inextricably associated with Caucasian cuisine, along with kebabs and khinkali. A spicy seasoning sauce is present on any Caucasian table. It is prepared in many variations depending on the region. The classic version of adjika included dried hot peppers, crushed with salt, garlic and coriander seeds. Then other ingredients were added, in particular cilantro. The best recipes on how to cook adjika for the winter are collected from all over the Caucasus and are presented below.

How to cook boiled adjika for the winter

Here the answer will be the same: it all depends on what kind of adjika you want to see on your table. As additives to classic ingredients, regional cuisines of the Caucasus include tomatoes, eggplants, carrots, zucchini, apples, walnuts in the recipe. You come across a recipe in which you can find pumpkin, beets, mushrooms, cherry plum, gooseberries and even chokeberry... Each housewife has her own adjika. What is invariably in adjika is its sharpness, amazing taste and aroma. When preparing adjika, it is worth remembering that it is used not only as a sauce. This is a side dish, first of all, for meat, then for fish and vegetable dishes. Harvesting adjika for the winter is not very problematic, but very practical. It is stored for a long time if the entire technology was followed during preparation. Boiled adjika turns out to be more interesting. It is stored longer and has a brighter taste and aroma. Knowing the basics of how to cook adjika for the winter, move on: try, experiment, and we can say with firm confidence that as a result of trial and error, a new adjika recipe will be born - your own, personal, incomparable.

Boiled tomato adjika for the winter

What will be needed:

• tomatoes - 3 kg;
• sweet pepper - 1.5 kg;
• granulated sugar - 275 g;
• garlic - 45 g;
• salt - 155 g;
• table vinegar - 155 ml;
• hot chilli pepper - ½ pod.

Technology:

1. Wash all prepared vegetables thoroughly.
2. Remove the skin from tomatoes by immersing them in boiling water for 15 seconds. Then punch them in a blender or turn them with a meat grinder. Transfer the resulting tomato puree to a large saucepan over moderate heat.
3. Process the bell peppers and hot peppers. Cut out the stalks, remove internal septa and seeds. Also puree with a blender or meat grinder.
4. Remove the garlic from the husk. Grind with a knife or press. Add to pepper.
5. When some of the juice has evaporated from the tomato puree, put the puréed pepper and garlic in a saucepan. Stirring occasionally, cook the mass further.
6. After 20 minutes, add salt, sugar and vinegar. Cook adjika until tender. It will take another couple of minutes.
7. When cooking adjika for the winter at home is complete, remove the container from the stove. Pour the resulting product into pre-sterilized containers, Cork. Put on the lid. Wrap up in warm cloth. Cool completely. Put in the refrigerator.

Homemade tomato adjika is ready for the winter.

Adjika boiled with walnuts

What will be needed:

• sweet pepper - 1 kg;
• walnut - 155 g;
• hops-suneli - 8 g;
• paprika - 8 g;
• cilantro - 50 g;
• granulated sugar - 35 g;
• salt - 25 g;
• garlic - 55 g;
• tomatoes - 140 g;
• chili pepper - 75 g.

What needs to be done:

1. Thoroughly wash all the vegetables indicated in the recipe.
2. Remove stalks, seeds and internal partitions from sweet peppers.
3. Chop all prepared vegetables at random. Place in a blender container. Puree on high speed.
4. Add nuts, salt, sugar and spices to the bowl. Punch through all content again.
5. Transfer the resulting mass to a saucepan. Cook adjika over low heat with regular stirring. At the very end of cooking, add the processed garlic, chopped with a press, knife or grater. Adjika with nuts for the winter according to one of the best recipes is ready.
6. Pour adjika immediately into previously sterilized containers. Wrap in warm cloth. Cool completely. Store in a cool place.

Adjika boiled with carrots for the winter

What you need:

• tomatoes - 1.5 kg;
• carrots - 650 g;
• sweet pepper - 450 g;
• chili pepper - 90 g;
• turnip onions - 375 g;
• garlic - 55 g;
• refined oil - 250 ml;
• salt - 55 g;
• utskho-suneli - 8 g;
• sugar - 85 g;
• table vinegar 9% - 35 ml.

What needs to be done:

1. Rinse vegetables well under running water.
2. Remove the stalk from tomatoes. Cut randomly.
3. Peel and wash the carrots. Cut in semicircles.
4. Cut the stalk of the pepper, cut it in half. Remove internal baffles and seeds. Chop arbitrarily.
5. Remove the garlic from the husk. Squeeze with a press, or chop with a knife.
6. Place the prepared vegetables in a blender container. Mash the contents.
7. Then transfer the resulting puree to a saucepan. Put on fire. Cook over low heat for half an hour.
8. Then add granulated sugar, salt, utskho-suneli and chopped garlic. Pour in vegetable oil and vinegar. Stir everything well, boil.
9. When the adjika boils, immediately remove it from the stove and pack it in sterilized containers in any usual way. Place the lid down. Wrap in a blanket. Cool completely. Put away in a cold place.

This is the easiest and best recipe for adjika with carrots for the winter. You need to do more - the workpiece rarely survives until winter.

Adjika boiled with zucchini

What will be needed:

• zucchini - 3 kg;
• sweet pepper - 500 g;
• carrots - 500 g;
• tomatoes - 1.5 kg;
• garlic - 100 g;
• sugar - 90 g;
• salt - 75 g;
• ground red hot pepper - 75 g;
• refined oil - 250 ml.

Well, well, let's get down to business ...

Technology:

1. Rinse the vegetables well.
2. Peel the carrots. Pepper to get rid of the stalk, seeds and internal partitions.
3. Make cruciform cuts on the tomatoes. Dip in boiling water for 15 seconds. Then take out and peel off.
4. Free the garlic from the husk, divide into slices.
5. Punch all processed foods with the exception of garlic in a blender into a unique mixture.
6. Pour the norm of salt and granulated sugar into the resulting puree. Pour in vegetable oil. Cook for about 40 minutes. Refrigerate.
7. Add hot ground pepper and chopped garlic to the vegetable mass.
8. Cook adjika for another quarter of an hour. Then remove the saucepan from the heat. Pour adjika into pre-sterilized containers. Seal. Refrigerate. Put away in a cold place.

Adjika boiled with apples for the winter

What will be needed:

• tomatoes - 5 kg;
• carrots - 1 kg;
• apples - 1 kg;
• sweet pepper - 1 kg;
• granulated sugar - 540 g;
• bitter pepper - 150 g;
• refined oil - 495 ml;
• garlic - 250 g;
• salt;
• vinegar.

What needs to be done:

1. All indicated in the recipe must be thoroughly washed under the groove.
2. Remove the stalks from the tomatoes. Cut arbitrarily.
3. Peel the carrots, cut into half slices.
4. Pepper to get rid of the stalk. Cut into halves, remove internal septa and seeds.
5. Remove the husk from the garlic, disassemble it into slices.
6. Place all processed foods, excluding garlic, in a blender bowl and mashed potatoes at high speed. Grind the garlic with salt in a mortar.
7. Then pour the vegetable puree into a suitable sized saucepan. Pour in sugar, a little salt. Stir again. Place on stove. Cook until boiling. After that, pour in the vegetable oil. Cook adjika for half an hour. Stir regularly so that the adjika does not burn.
8. Add chopped garlic and salt to the cooking mass. Add vinegar. Cook for another hour. It is imperative to check the mass for taste. If there is a lack of salt and vinegar, add them to taste.
9. After the specified time has elapsed, remove the pan from the stove. Pour the sauce gently into sterilized containers. Close the lids, refrigerate and move to the refrigerator, where this exceptional “winter brew” according to one of the best recipes of boiled adjika will be stored for quite a long time.

Adjika boiled from green tomatoes

Recipe:

• green tomatoes - 850 g;
• turnip onions - 75 g;
• sweet pepper - 325 g;
• bitter pepper - 55 g;
• apples - 175 g;
• garlic - 55 g;
• refined oil - 135 ml;
• granulated sugar - 65 g;
• salt - 35 g;
• dried basil - 16 g;
• vinegar 9% - 55 ml.

What needs to be done:

1. Initially, you need to prepare all the ingredients. First you need to wash them well.
2. Remove the stalks from tomatoes. Chop the fruit arbitrarily.
3. Cut the apples into halves. Cut out the seed box and stalk. Cut randomly.
4. Process the pepper. Remove the stalk. Cut out internal partitions, remove seeds. Do not remove seeds from green hot peppers.
5. Peel the onion and garlic. Cut the onion arbitrarily. Chop the garlic with a press / knife / hatchet.
6. Put all prepared vegetables into the blender bowl. Grind them at high speeds into a puree.
7. Pour vegetable oil into a large saucepan. Let it warm up. Then pour in the vegetable mass. Pour in sugar, salt. Add vinegar.
8. Place the saucepan on the stove over low heat. Cook for half an hour with regular stirring. Add basil at the end. Try the product. If something is missing, bring it to taste.
9. Pour the prepared adjika into sterilized jars immediately. Roll up. Put upside down. Wrap in a warm blanket. Cool completely. Put away in the cold.

Adjika boiled with eggplant

What you need:

• eggplant - 1 kg;
• tomatoes - 1.5 kg;
• sweet pepper - 1 kg;
• garlic - 325 g;
• cilantro - 100 g;
• chilli pepper - 175 g;
• lean oil - 255 ml;
• sugar - 30 g;
• salt - 65 g;
• vinegar - 125 ml;
• honey - 110 g;
• parsley - 50 g;
• dill - 50 g;
• utskho-suneli - 12 g.

Technology:

1. All vegetables specified in the recipe are well rinsed under the groove. Process.
2. Use a meat grinder to crank the tomatoes, garlic and peppers.
3. Transfer chopped vegetables to a saucepan. Mix well. Add salt and sugar. Introduce into the pan vegetable oil... Place the saucepan on the stove. Boil the contents. Reduce heat to moderate.
4. Cut the eggplants into medium cubes. Add to the pan. Pour honey there.
5. Cook adjika for 40 minutes.
6. Rinse all greens thoroughly. Dry. Chop finely. Pour into the total mass. Stir. Cook for three minutes. Pour in vinegar. After a couple of minutes, remove the saucepan from the stove.
7. Immediately pack hot adjika in jars that have been sterilized in advance. Turn upside down. Wrap with warm cloth. Cool completely. Keep in a cool place.

Adjika boiled with beets

What will be needed:

• tomatoes - 5 kg;
• beets - 4 kg;
• carrots - 1 kg;
• sweet pepper - 1 kg;
• garlic - 255 g;
• bitter pepper - 125 g;
• lean oil - 225 ml;
• salt - 150 g;
• sugar - 150 g;
• vinegar 6% - 155 ml;
• cilantro - 50 g;
• hops-suneli - 20 g;
• utskho-suneli - 12 g.

What needs to be done:

1. Rinse all vegetables indicated in the recipe well under the groove. Process and punch in a blender / food processor / meat grinder. The mass should not be pureed, but only crushed.
2. Then transfer the resulting mass into a cauldron. Boil for half an hour with regular stirring.
3. Then salt the vegetable mass. Pour in sugar, pour in vegetable oil.
4. Introduce vinegar half an hour before the end of cooking. Five minutes before the end, add well-washed, finely chopped cilantro, hops-suneli and utskho-suneli.
5. Further - according to the standard. Pour hot adjika into prepared sterilized containers. Roll up. Wrap in warm cloth. Cool completely. Keep cold.

Note to the hostess

1. To make the adjika less spicy, you need to remove the seeds from the hot pepper.
2. Adjika is prepared according to the classical method using exclusively rock salt.
3. If large dry spices, herbs or garlic are used, it is recommended to crush them in a mortar. Marjoram, lavrushka, savory, basil, coriander, Imeretian saffron, utskho-suneli organically fit into any adzhika recipe.
4. To enhance the aroma of adjika, you need to lightly fry a set of spices and herbs in a dry frying pan without adding oil.
5. Tomatoes should be chosen fleshy. You should not take watery varieties - adjika will be too liquid.
6. One of the most important things is not to overdo it with spices. The brute force cannot be corrected.

Cook adjika. The Abkhaz shepherds who invented it knew what they were doing. Therefore, they live for a hundred years or more. Meat, wine, herbs and adjika have always been considered the key to longevity in the Caucasus. And, apparently, they were right.