Adjika from hot pepper for the winter. Adjika for the winter: recipes with photos. Spicy cucumber adjika

Spicy homemade adjika is considered the best seasoning for meat for a reason. You can prepare such a snack in different ways and with different ingredients, which will determine its taste. For example, fresh and spicy adjika is obtained without boiling. For its preparation, tomatoes are often used, bell pepper, apples. With nuts, you can prepare a classic adjika with a pleasant aroma. But with cooking, each housewife will be able to easily prepare a snack that will be stored for as long as possible. Such delicious adjika for the winter can be prepared according to one of the recipes below. Simple instructions with photos and videos will allow you to easily make preparations for the winter and treat your relatives and friends with original adjika.

Spicy adjika for the winter - the best recipes with photo and video instructions

Combination hot pepper with tomatoes and other ingredients allows you to create an unusual adjika, which can be either slightly sour or have a slight sweetness. To cook original adjika will help with any taste best recipes, listed bellow. Simple instructions with photos and videos will be useful for preparing delicious snacks for the winter.

Ingredients for making spicy adjika for winter

• tomatoes, bell peppers - 2 kg;
• garlic - 5 heads;
• apples - 2 kg;
• sugar - 1 tbsp.;
• hot peppers - 5 pcs.;
• salt -100 g;
• oil, vinegar - 150 ml;
• hops-suneli - 2 tablespoons;
• cilantro - a bunch.

Photo recipe for preparing adjika with spices for the winter

Rinse vegetables thoroughly, cut into small pieces. Chop hot peppers with seeds.

Wash the apples and remove the seeds from them, cut into slices. Peel the garlic. Grind vegetables and apples, garlic with a meat grinder. Transfer the mixture to a saucepan and put on fire, simmer for about 20 minutes.

Put the finished adjika in the jars, sterilize them for 15 minutes, and then roll them up. For the first day, hold it upside down under a blanket, then put it in a cool place.

The best video instruction for winter preparation of adjika with the addition of spices

Using the following recipe, you can prepare no less original and spicy adjika with spices. An interesting instruction is suitable for hostesses who want to try new vegetable preparations with different ingredients and spices every year. For example, in this recipe you can learn how easy it is to make horseradish adjika.

How to prepare adjika from tomato and garlic, nuts for the winter without cooking - a step by step photo recipe

In the classic Georgian adjika recipe, the addition of nuts is a must. It is they who make the workpiece unusual and give it a breathtaking taste. And if you prepare a similar preparation of tomatoes and garlic, aromatic herbs, spices, then the resulting snack will certainly become a "hit". The following recipe describes step by step how to prepare homemade adjika with the addition of a variety of unusual ingredients and spices.

List of ingredients for cooking adjika with tomatoes, nuts and garlic for winter without cooking

• hot pepper - 1 kg;
• tomatoes - 1 pc.;
• garlic - 400 g;
• fresh and dry coriander - 100 g;
• walnuts - 300 g;
• savory - 40 g;
• oil - 50 ml;
• wine vinegar - 150 ml;
• salt 2 tbsp

Photo recipe for adjika without cooking for winter from tomato, garlic and nuts

Peel hot peppers from seeds. Pour boiling water over the tomatoes and peel them.

Peel the garlic.

Grind hot peppers and tomatoes with a meat grinder.

Twist the garlic cloves with a meat grinder.

Grind nuts in a meat grinder.

Add ground green coriander to the mixture.

Pour spices and salt into the workpiece.

Mix the ingredients thoroughly, after putting on rubber seals.

Add wine vinegar to the workpiece and mix the ingredients again.

Transfer the prepared adjika to a jar, close with a nylon lid and store in the refrigerator.

Delicious adjika from tomato and garlic for the winter with cooking - a recipe with photo instructions

To extend the shelf life of adjika, it is recommended to add vinegar and oil to it. True, such components of the recipe usually slightly change the taste of the finished product. But even without vinegar and oil, you can easily store the workpiece until spring. For example, you can freeze adjika or simply put it in the refrigerator. The following recipe describes step by step how to make delicious adjika from tomato puree, pepper and garlic without vinegar, and how to properly store such a blank in the refrigerator and freezer.

Ingredients for the recipe for a delicious tomato adjika with garlic for winter with cooking

• Bulgarian pepper - 1 kg;
• hot pepper - 0.5 kg;
• garlic - 3 heads;
• tomato puree - 300 g;
• salt - 4 tablespoons;
• sugar - 0.5 tbsp.;
• hops-suneli - 2 tablespoons

Photo instruction on the recipe for cooking tomato adjika for the winter with the addition of garlic

Wash the bell pepper, remove the seeds.

Peel the garlic, cut each clove into halves and grind well in a mortar.

Prepare your own tomato puree from sweet tomatoes or take a ready-made store for work. Peel hot peppers from seeds.

Grind the Bulgarian and hot peppers, garlic with a meat grinder.

Transfer the tomato puree and chopped vegetables to a saucepan.

Bring the mixture to a boil, then simmer over low heat for 20-30 minutes, stirring occasionally.

Add sugar and salt to the preparation.

Put seasonings in the workpiece and simmer for another 5 minutes.

Cool the finished adjika completely, and then transfer to sterilized jars and cover with nylon lids. Store the workpiece in the refrigerator. To store adjika in the freezer, it is recommended to put it in plastic containers.

How adjika is prepared with sweet apples and tomatoes for the winter - a step-by-step video recipe

Adding apples to adjika allows you to slightly change its taste and further emphasize its sharpness. You can use different varieties of apples in the work, but it is better to add fruits with a slight sweetness and high density. Then the finished adjika will be more tender and fresh.

Recipe with a step-by-step video of making adzhika from apples and tomatoes for the winter cold

You can cook homemade tomato and apple adjika using the video recipe below. It similarly describes the steps for preparing a snack and the rules for rolling it. A simple instruction will help you to make an original preparation without any problems, which will appeal to all "tasters".

Spicy adjika from tomato and garlic for the winter - a simple recipe with step by step photos

Raw spicy adjika attracts not only with its fresh taste, but also with the simplicity of its preparation. Even when using a large number of ingredients, you do not need to spend a lot of time preparing it. The following recipe details how to make a simple and very spicy tomato and garlic adjika. If desired, the seasonings and their quantity can be changed according to your own taste.

Ingredients for cooking spicy tomato adjika with garlic for winter

• tomatoes - 3 kg;
• Bulgarian pepper - 1.5 kg;
• hot pepper - 0.5 kg;
• salt - 2 tablespoons;
• dried coriander - 2 tablespoons;
• garlic - 200 g.

Recipe with step-by-step photos of winter preparation of adjika with tomatoes and garlic

Remove seeds and tails from bell peppers.

Extract hot pepper seeds. Pour boiling water over the tomatoes and peel them or carefully cut them off with a knife. Peel the garlic.

Grind the garlic, hot and bell peppers with tomatoes through a meat grinder. Add salt and spices to the vegetable mixture.

Spread the prepared mixture in jars, cork with nylon lids and refrigerate.

Original adjika from green hot pepper for the winter - recipes with photo and video instructions

Adjika usually has a pleasant red or orange color. But when using hot green peppers and a large amount of greens in work, the finished snack will get a completely unusual look. Such adjika will be able to win the hearts of even the most demanding gourmets: the green color of the seasoning will definitely appeal to all lovers of original and tasty preparations.

List of ingredients for the recipe for winter preparation of green adjika with hot pepper

• hot green pepper - 1 kg;
• garlic - 250 g;
• wine vinegar - 100 ml;
• fresh parsley - 70 g;
• fresh coriander - 100 g;
• celery leaves - 40 g;
• dried coriander - 2 tablespoons;
• dried blue fenugreek - 2 tablespoons;
• dried dill - 1 tsp;
• salt - 1 tsp

Recipe with a photo of the preparation for the winter of spicy green adjika with pepper

Prepare ingredients for cooking.

Peel hot peppers from seeds, peel the garlic.

Grind green hot peppers using a meat grinder.

Grind the garlic cloves in a meat grinder.

Grind prepared herbs with a meat grinder.

Stir the ground ingredients (put on gloves first!).

Add dried spices and salt to the mixture.

Stir all ingredients until smooth.

Spread the finished adjika on sterilized dry jars, close the top with nylon lids and put in the refrigerator.

Video instruction on the recipe for preparing adzhika from hot green pepper for the winter cold

There are many other recipes that will help you prepare the original spicy green pepper adjika. With their help, it will not be difficult to make an unusual appetizer that is perfect for any main course. All the necessary instructions for cooking such adjika can be obtained in the following video:

Abkhazian classic adjika - recipe with step-by-step video instruction

Many housewives would like to learn how to cook "real" Abkhazian adjika, which has a perfect taste. Such an appetizer will go well with any dishes; it can be added as a seasoning to both soups and cereals. In addition, the original homemade adjika according to the classic recipe will add spice even to your everyday lunch or dinner. A spicy appetizer will be the best addition to familiar dishes and festive meals.

Video recipe for making classic Abkhaz adjika

In the following video recipe, you can find out useful recommendations and tips for making the classic Abkhaz adjika. With strict adherence to instructions home preparation it will definitely turn out tasty, spicy and appetizing.

How to prepare adjika with your own hands, which does not need to be cooked - a step by step photo recipe

When choosing suitable recipes for cooking adjika, many hostesses are looking for instructions in which the preparation would not need to be cooked. The following recipe is perfect for fast food acute raw adjika for the winter. Subject to the specified proportions, actions, the finished snack will retain its taste and freshness for a long time.

List of ingredients for a recipe for adzhika, cooked by hand, without cooking

• Bulgarian pepper - 0.5 kg;
• hot pepper - 0.5 kg;
• fresh parsley - 200 g;
• celery leaves - 150 g;
• basil - 150 g;
• garlic - 400 g;
• dried blue fenugreek and coriander - 3 tsp;
• curry - 3 tablespoons;
• dried dill - 2 tablespoons;
• salt - 2 tablespoons;
• wine vinegar - 50 ml.

Step-by-step recipe with a photo of cooking adjika without cooking with your own hands

Prepare the ingredients for making adjika.

Peel the seeds and tails from the pepper, peel the garlic. Grind all the ingredients in a meat grinder in turn.

Add spices and salt to the adjika mixture.

Wear rubber gloves and mix thoroughly until smooth.

Transfer the finished adjika to sterilized glass jars and then close with nylon caps. Then put it in the refrigerator.

Homemade adjika from fresh tomatoes and peppers, garlic - a simple recipe with a photo

A beautiful and tasty tomato adjika, if properly prepared, can be stored in a basement or pantry for years. But for this, it is necessary to add both vinegar and oil to it. Then the workpiece will not deteriorate, and will retain its freshness for a long time. In the following recipe, you can learn more about the rules for rolling adjika for the winter from pepper, tomatoes and garlic. The instruction is easy to follow and does not take much time to prepare a snack.

Ingredients for a recipe for homemade tomato adjika with pepper and garlic

• tomatoes - 2 kg;
• Bulgarian pepper - 1.5 kg;
• hot pepper - 300 g;
• chili pepper - 2 pcs.;
• garlic - 100 g;
• salt -3 tbsp;
• sugar - 5 tablespoons;
• ground black pepper - to taste;
• vinegar - 2 tablespoons;
• butter - 9 tablespoons;
• horseradish root - 50 g.

Recipe for making adjika at home with tomatoes, peppers, garlic

Sterilize cans for seaming.

Wash the tomatoes and cut into halves.

Peel the garlic, remove the tails and seeds from the bell and hot peppers.

Grind the prepared vegetables, add the rest of the ingredients and put the mixture on fire. After boiling, reduce heat and simmer the workpiece for 10-15 minutes, stirring occasionally. Then arrange in banks and roll up. Keep inverted for 8-10 hours.

The most delicious homemade adjika you will lick your fingers - a recipe with step by step photos

You can cook delicious adjika with different vegetables or without adding tomatoes or bell peppers. Using only hot peppers, nuts and garlic, you can make a lick finger snack quickly and easily. Such a preparation will have the maximum sharpness and is ideal for serving with meat dishes.

The list of ingredients for cooking the most delicious adjika You will lick your fingers

• hot pepper - 1 kg;
• walnuts - 250 g;
• garlic - 5 heads;
• coriander seeds - 5 tablespoons;
• hops-suneli - 2 tablespoons;
• cilantro - 250 g;
• salt - 4 tablespoons;
• fresh dill, basil - 20 g.

A step-by-step photo recipe for preparing a delicious adjika You will lick your fingers

Prepare ingredients for work.

Wear rubber gloves and remove the tails from the hot pepper.

Peel the garlic and lightly fry the walnuts in a dry skillet. Grind all ingredients in a meat grinder, add spices, salt and mix everything thoroughly. Then put in jars and close with nylon lids. Put the finished adjika in the refrigerator.

With the above recipes, any Georgian adjika for the winter is prepared quickly and easily. It can be done with or without cooking the ingredients. A raw snack must be stored in the refrigerator, but boiled adjika can be stored in the winter both in the basement and in the pantry, on the balcony. The features of harvesting different types of hot seasonings are also significantly different. For example, it can be made from tomatoes and bell peppers, garlic, or exclusively from hot peppers with nuts. Homemade preparations with apples are also very tasty. Among the proposed instructions with photos and videos, you can choose the most convenient recipes for making adjika, which will help you make the most appetizing and original appetizer.

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It is quite easy to diversify any dish if you know what seasonings to add to it. True, more often than not, spices alone are not enough. In this case, you should turn your gaze to adjika. This flavorful sauce has gained popularity for a long time. It is great to use for both side dishes and meat dishes. Regardless of the recipe, almost always the result is perfect and the taste is excellent.

Every adult has tried this roll at least once in his life. This rich dish is simply drenched in sun and spices. Vegetables, which are the main ingredients, go well in various combinations. Abkhazian cuisine has presented an almost perfect recipe, and Georgians have given their own special flavor. Each people of the Caucasus contributed something of their own, and an abundance of options with different tastes turned out.

Not surprisingly, in addition to standard spicy vegetables, everyone tries to add something unique to adjika. So many recipes include cilantro, pumpkin, gooseberries, currants, apples, mushrooms, walnuts and much more. The taste of each roll is unique and unrepeatable. Probably try two identical recipes almost impossible. Each housewife has her own tricks and preferences. And the result, regardless of the main line-up, always turns out to be simply amazing. Sharpness is the main thing and it must be played correctly in order to get the perfect option.

Another distinctive feature is the cooking method. It can be cooked, sterilized, and often you can do without these subtleties. The main taste and quality of the dish will depend on this.

Even those who have never experimented with seaming and do not know a single decent recipe will be able to discover something new and special. Having learned the technique of making various dressings, you can pamper your loved ones with something original every time. Two or three different options and sauces will sparkle with new colors.

Below are the most popular recipes in my opinion. So let's go:

Benefits for the body

The peoples of the Caucasus know very well how to awaken the appetite and increase taste qualities food. And in this case, we are not talking about salt and spices. Herbs can add their own extraordinary flavor and enrich any sauce. In doing so, they will help get rid of some diseases and help the body to function faster.

Speaking about the benefits of adjika, the following points can be highlighted. She:

• Activates metabolic processes.
• Cleans the circulatory system.
• Boosts immunity.
• Leads an active fight against viruses.
• Stabilizes muscle tone.
• Increases intestinal motility.

Considering classic recipe dishes, it includes more than twenty herbs and products. And this directly indicates how many vitamins and minerals are contained in this sauce. You can talk endlessly about the benefits and it is better to try to cook this delicacy.

Contraindications

Despite the undoubted benefits, adjika has a number of contraindications. Spicy foods, despite their remarkable taste, can sometimes lead to unpleasant and painful sensations. Adjik is forbidden to eat if:

• Chronic diseases of the gastrointestinal tract.
• Diseases of the liver and kidneys.
• Dysbacteriosis.
• Increased acidity of the intestines.
• Spasms and pains in the pancreas.

Children and pregnant women should also stop consuming this sauce.

A simple classic recipe for adjika from tomato and garlic for the winter

Hardly anyone will be able to refuse such a delicacy. The result is really decent and tasty. And most importantly, this sauce can be consumed with almost every meal.

Ingredients:

• Tomatoes - 2.7 kilograms.
• Carrot carrots - 8 pieces.
• Onions - 4 heads.
• Chili peppers - 4 pieces.
• Bulgarian pepper (gogoshary) - 4 fruits.
• Garlic - 5 heads.
• Sunflower oil - glass.
• Spices.
• Salt - 75 grams.
• Sugar sand - glass.
• Vinegar is a glass.

Output 3 liters.

Cooking process:

1.Prepare and rinse all products.

2.Gagoshars to clear of seeds and stalks. Cut into large pieces.

3.Process through a meat grinder.

4. Rinse the tomatoes and remove all excess. Cut into large slices.

5.Pass through the press.

6. Peel and cut the carrots.

7.Twist.

8. Prepare hot peppers and chop.

9. Peel the garlic and pass through a press.

10. Peel the onion. Grind on a grater.

11.Place all vegetables in a deep bowl. Put on fire. Boil. Reduce flame. Boil for about half an hour.

12. Pour in sunflower oil, sugar, salt, spices. Mix. Leave to simmer on the fire for about an hour.

13. The amount of the contents of the container will be reduced by almost half. Pour in vinegar before the end of cooking.

14. Put adjika into pre-sterilized jars and tighten with lids.

15.Place in refrigerator or basement for further storage.

Watch our video recipe:

An excellent sauce ideal for serving with meat and various side dishes. The savory taste is offset by moderate sweetness.

Adjika from tomato and garlic without cooking

The secret of this sauce is the lack of cooking. Therefore, the taste is incredibly rich and spicy. Even if such adjika is frozen, the result will be excellent.

Ingredients:

• Tomatoes - 1.5 kilograms.
• Sweet peppers - 2 fruits.
• Garlic - 3 heads.
• Horseradish root.
• Chili pepper - a couple of pods.
• Dry adjika - a tablespoon.
• Salt - 50 grams.
• Granulated sugar - 100 grams.
• Vinegar - 1/4 cup.

The output is 2 liters.

Cooking process:

1. Prepare all vegetables: rinse, peel, remove seeds and stalks, cut into portions convenient for processing.

2. Pass all products through a meat grinder.

3.If you want to get an incredibly hot sauce, do not remove seeds from hot peppers and process them along with them.

4. Add spices and sugar, dry adjika and mix thoroughly.

5. Leave for 15-20 minutes to completely dissolve sugar and salt.

6. Pour into prepared containers.

7.Place in a cool place for further storage.

If desired, you can refuse to add vinegar. In this case, the sauce must be stored in the freezer.

Recipe for adjika from zucchini you will lick your fingers

It's quite easy to cook something original and incredibly tasty at the same time. To this end, it is worth learning in more detail the following recipe. At the same time, it has a lot of benefits and a wide palette of tastes. And cooking time will take as much as an hour.

Ingredients:

• Zucchini - 3-3.5 kilograms.
• Tomatoes - 1.5 kilograms.
• Carrot carrots - 8 pieces.
• Gagoshars (bell pepper) - 4 pieces.
• Garlic - 10 heads.
• Rock salt - 4 tablespoons.
• Vegetable oil - glass.
• Vinegar - 75 milligrams
• Chili pepper - 2 pieces.

The output is 3.5 liters.

Cooking process:

1.Rinse all vegetables thoroughly, clean from all excess, cut and twist through a meat grinder. Mix thoroughly.

2.Place the sauce in a saucepan and place on a fire divider. Boil. Reduce flame. Cook for about 40 minutes.

3. Pour in vinegar essence, spices and sugar. Boil.

4. Stir in the garlic. Boil for another 5-10 minutes.

5. Banks to re-release. Pour ready-made adjika. Twist. Place in a cool place.

You can enjoy the unusual taste of this wonderful sauce at any time of the year.

Recipe for making adjika with apples

Soft and tender and at the same time very spicy adjika in such a monitor lizard will please everyone. It goes well with many foods and is good as a base sauce for many dishes. Most culinary experts believe that it is this recipe that should be mastered and harvested in significant quantities for the winter.

Ingredients:

• Apples "Simerenko" - kilogram.
• Ripe tomatoes - 4 kilograms.
• Onions - 10 medium heads.
• Garlic is the head.
• Table salt - 6 tablespoons.
• Cinnamon is a teaspoon.
• Allspice and peas, 10 peas each.
• Granulated sugar - 3/4 cups.
• Laurel.

The output is 6 liters.

Cooking process:

1. Rinse the tomatoes thoroughly, remove the stalk, cut into 4 parts.

2. Peel the onion and divide into large wedges.

3. Rinse the apples, remove the stem and core, cut into 4-6 pieces.

4.Place all food in a heavy-bottomed saucepan. Put on fire. Boil. Boil for 40 minutes. It is necessary for vegetables and fruits to become soft.

5.Add allspice, peas and laurel to the boiling liquid.

6.Pour in cinnamon. Mix.

7. Continue cooking for about 10 minutes.

8. Remove from heat. Use a blender to grind all the food. Add pre-chopped garlic and pour in vinegar. Put it back on the stove.

9. Sterilize jars with lids. Pour the adjika. Twist. Put upside down and let stand.

Such a roll can be stored for several years without any problems, and served with all possible side dishes and types of meat.

Cooking method from plums

It is quite possible to create something unique and at the same time extremely tasty, if you are not afraid of experiments. It is not risky to use plums in the cooking process. Thanks to them, a special taste is obtained, from which everyone will delight. This applies to both adults and children.

Ingredients:

• Plum - 3 kilograms.
• Basil is a bunch or two.
• Seasoning "Khmeli-suneli" - 5-7 tablespoons.
• Tomatoes - 800 grams.
• Dill - 2 bunches.
• Parsley - a couple of bunches.
• Hot pepper - 3 pieces.
• Celery greens - 3 bunches.
• Garlic - 2 heads.
• Rock salt - 50 grams.

The output is 3 liters.

Cooking process:

1. Sort out the plums and rinse thoroughly. Each must be solid and strong.

2. Separate from the seeds.

3. Chop the basil and add to the berries.

4. Recycle the remaining herbs and place the cooking container.

5. Remove seeds from pepper and cut into small pieces. Rinse the tomatoes and divide into quarters.

6. Add seasoning, salt and spices.

7.Stir with your hands. This will help you get the juice you want and make the boiling process easier.

8.Put on a small fire. This will help the juice to gradually release. Boil. Boil for 20 minutes over low heat. Stir constantly.

9. Remove from heat. Use a blender to process all products in the pan. It is important not to burn yourself during processing.

10. Pass the garlic through a press. Add to sauce. Put on fire and bring to a boil. Arrange in previously prepared sterilized jars and close with a lid.

Video recipe:

This delicacy is stored in the basement or in a cool place. It is incredibly tasty and resembles tkemali, so it is often eaten first.

Abkhazian spicy adjika - a traditional recipe

Unusually tasty and rich adjika, made according to traditions, will help to reveal the entire incredible range of products that make up its composition. Another feature of this food is that it has an incredibly beneficial effect on the gastrointestinal tract and speeds up metabolism, thanks to the variety of herbs.

Ingredients:

• Hot pepper - 3 pods.
• Garlic is the head.
• Cilantro is a bunch.
• Basil is a bunch.
• Dill is a bunch.
• Coriander - 2 tablespoons
• "Khmeli-suneli" - 2 tablespoons.
• Spices and salt.

The output is 400 grams.

Cooking process:

1. Leave the pepper to dry in the sun for a few days. It must be lost.

2.Clean the pods from the contents and remove the stalks.

3. Peel the garlic.

4.Place all food in a blender. Recycle.

5. Grind the parsley and the rest of the greens with a blender. Mix with pepper and garlic.

6. For connoisseurs of a rich taste, you can add a small handful of walnut kernels.

7. Salt and add spices. Mix thoroughly.

8. Leave to "rest" for a couple of hours.

9. The sauce can be consumed immediately after infusion or stored in a cool place.

This original recipe very intense. Therefore, there is a sauce that is worth in small quantities.

Tomato with horseradish and garlic

Fans of spicy, or rather incredibly spicy and pungent, this kind of sauce will be just right to taste. The combination of components is such that you simply cannot find a more burning option.

Ingredients:

• Tomatoes - 2 kilograms.
• Garlic - 5 heads.
• Horseradish root - 4 pieces.
• Rock salt.
• Pepper.
• Sweet pepper - 8 pieces.
• Chili pepper - 8 units.
• Dill is a bunch.
• Parsley is a bunch.
• Vegetable oil - 40 milligrams.

The output is 2 liters.

Cooking process:

1.Vegetables to clear from all excess. Cut. Pass through a meat grinder. Soak horseradish root for an hour.

2.Add sunflower oil and spices to taste. Rinse dill and parsley and process in a blender. Add to all vegetables. Chop the horseradish root thoroughly.

3. Infuse adjika in the refrigerator or in the basement. After that, it is ready for consumption. If desired, it can be laid out in banks and placed in the basement.

It is worth warning people with a sick stomach: you cannot consume more than one tablespoon of it. It is incredibly pungent, so the portions are well worth measuring.

Eggplant in adjika with photo

It's incredibly easy to create a very spicy yet simply extraordinary appetizer or even a cold eggplant salad. In this case, the main vegetable will still be the main one, and a competently prepared adjika will only adequately frame it. But the result will be really amazing and incredibly delicious.

Ingredients:

• Eggplant - 1.5 kilograms.
• Tomatoes - 1.5 kilograms.
• Garlic is the head.
• Gagoshary (Bulgarian pepper) - 3 fruits.
• Chili pepper is a thing.
• Rock salt - 3 tablespoons.
• Sugar sand - glass.
• Vinegar - 50 milligrams
• Sunflower oil - 250 milligrams.

The output is 2.5 liters.

Cooking process:

1.Rinse and cut the tomatoes.

2. Wash the peppers, separate the stalk and seeds, divide into pieces. Peel the garlic.

3. Using a meat grinder or blender, grind the peppers, garlic and tomatoes.

4. Connoisseurs of spiciness can add more hot chili.

5.Pour the mixture into a heavy-bottomed saucepan. Put spices and salt on the fire. Boil. Pour in sunflower oil and vinegar. Bring to a boil again.

6. Peel the eggplants. Divide into portions. Place in boiling adjika. Cook over low heat for 20-25 minutes.

7.Place on the sterilized and dried jars. Close with lids, turn over and wrap.

Adjika with eggplant is stored for several years. But, true lovers of a savory snack will not let it stagnate under any pretext.

• Connoisseurs of pungent flavor should not take the seeds out of chili. It is worth using dried fruits.
• Wishing to make adjika softer and more tender, it is necessary to add neutral vegetables: carrots, gagoshars or apples.
• For seaming, only rock salt is required.
• Spices processed with a pestle and mortar give a special palette of flavors. They saturate the sauce more strongly and convey a richness of aromas to it. Almost any kind of spice can be used.
• Pre-calcining and frying herbs and spices in a pan is considered ideal.
• Using a blender for processing vegetables, you need to make sure that it does not make a simple puree out of adjika, and maintain the necessary texture of the sauce.
• Dense and ripe tomatoes are ideal for creating a special texture and incredible taste.
• Only metal lids will allow you to preserve the workpiece for a long time and prevent damage to it.

Hardly anyone will refuse such a spicy delicacy. It not only improves mood by an order of magnitude, but also helps to fight many ailments. The most interesting thing is that such an appetizer is ideal at any time of the year and will come with any feast. Simple kebabs or a luxurious meat dish of European cuisine will surely enrich and give them new notes. And which of the proposed recipes to make your favorite, it is worth deciding to proceed from your favorite products and their preferred combinations.

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The most delicious recipes homemade adjika without cooking and with cooking:

Today we'll talk about a wonderful spicy snack, which is usually smeared on a piece of fresh fragrant bread, Her Majesty the Queen on our table, incomparable adjika. It is good to consume this queen even though a bite with hot soup, even with meat on coals ... she will go with any savory dish with a bang!

The benefits of adjika are undoubtedly great, not only does it preserve the entire set of vitamins and trace elements that make up the products, its components, and in general it has a beneficial effect on increasing metabolism, improves appetite and has some antiviral effect.

Well, in the beginning the most simple recipes and gradually getting more complicated.

The most delicious homemade adjika - Abkhaz hot spicy adjika for the winter

The recipe is classic, traditional, original. The easiest to prepare, literally ten minutes.

Products:

• a pound of hot red pepper, slightly dried in the sun, if you don't want to be too hot, remove the seeds,
• a good bunch of cilantro, preferably harvested during flowering,
• a small bunch of young dill twigs,
• a bunch of parsley leaves,
• 5 heads of garlic,
• 3 tablespoons of suneli hops,
• a glass of coarse salt,
• you can add a couple of handfuls of walnut kernels - for an amateur.

Clean, wash, dry everything. Scroll through a meat grinder, salt, mix and scroll a few more times to get a homogeneous paste. Better yet, use a food processor with a sharp knife and chop everything into dust.

Let it infuse on the kitchen table for a couple of days. Divide into jars or food containers and refrigerate.

Homemade adjika - horseradish recipe

The invention is already Russian culinary experts. People call it differently - hrenoder, gorloder, crap. Simple and quick to prepare, a set of products for her in August in every garden is a shaft. Keeps perfectly in the refrigerator all winter.

• tomatoes are very ripe kilogram,
• horseradish - a tenth of tomatoes classically, but who likes more spicy add more,
• a couple of pods of hot red chili,
• a couple of garlic heads,
• spoon with a top of salt.

Here, in working with horseradish, a meat grinder is preferable than a food processor, the texture of horseradish is too viscous.

So, everything is washed, cleaned, dried. We turn it through a meat grinder and mix well. When we skip horseradish, it is better to put a cellophane bag on the meat grinder and tie it at the exit neck - it will not pinch the eyes. Or throw all the components interspersed, also to reduce the ingress of horseradish vapors into the air.

Salt, mix thoroughly until the salt is completely dissolved.

We place them in sterile dry jars and put them in a refrigerator or cellar.

It goes well with any first or second course as an addition to bread on cold winter evenings.

Well, very fast and delicious! Guests and family will appreciate the table perfectly.

Ingredients:

• ripe tomatoes 3kg,
• hot pepper only 4pcs,
• sweet pepper, preferably red 5pcs,
• garlic 10 large teeth,
• onion 5pcs,
• ½ cup vegetable oil,
• table vinegar 9% 5 50 ml,
• salt is a large-topped spoon.

We do it step by step:

1. Wash, clean, dry everything. Cut the seeds from the pepper.
2. Twist in a meat grinder or chop tomatoes, peppers, onions and garlic in a blender.
3. Mix with vinegar and salt. Add oil last and mix thoroughly.
4. In sterile dry jars and put in the refrigerator or cellar.

It will be delicious at the table!

Video recipe: adjika for the winter is sharp - you will lick your fingers

Open a jar of such a burning blank on a winter day and remember those summer times with a barbecue.

This recipe will be more difficult and more time consuming, but the result will be worth it, take my word for it. In addition, such a blank can be stored in the cellar for years, if necessary.

The fact is that, unlike the previous ones, we will cook this adjika.

• tomatoes are large, very ripe 3kg,
• large carrot 1.5 kg,
• bell pepper 2kg,
• garlic 10 cloves,
• chili pepper 2 pods,
• 2 tablespoons salt. spoons,
• half a cup sugar,
• vegetable oil half a glass,
• table vinegar half a glass, can be replaced with apple cider vinegar.

Now cooking:

1. Wash everything, clean it, cut out the seeds from the pepper, dry it.
2. We cut the tomatoes in large pieces into a saucepan, pour half a glass of water and bring to a boil over medium heat. We do not let it boil, we immediately remove it and cool it. Roll the skins and seeds on a sieve, get a thick tomato juice with pulp.
3. Grind carrots and peppers into dust in a blender. Put simmer on a small fire for an hour and a half.
4. Add the crushed garlic, salt and sugar, pour in the vinegar, mix and let it boil for another 5 minutes.
5. We remove from the stove and quickly lay out on sterile jars, roll up, turn over and under a fur coat until it cools completely.

This option gives scope to your imagination. You can experiment on the basis of this recipe as you like, adding any vegetables and even fruits to it during cooking - everything will be delicious.

Delicious marrow adjika in Belarusian

One more unusual recipe, its other name is adjika with zucchini in Belarusian.

• zucchini 3kg,
• carrots half a kilogram,
• sweet pepper half a kilogram,
• tomatoes a kilogram and a half,
• peeled garlic glass,
• ground red pepper 2.5 tablespoons,
• vegetable oil glass,
• salt 2.5 table. spoons,
• sugar glass.

The preparation is the simplest:

1. As usual, wash, clean, dry everything. Scroll through a meat grinder or chop in a food processor, garlic too, but in a separate bowl.
2. Mix the resulting vegetable paste with vegetable oil, add sugar and boil in a large brazier with a thick bottom for about forty minutes.
3. Add hot pepper and garlic, then simmer for another five minutes.
4. Remove from heat, put in sterile jars and roll up. Turn it over and under a fur coat until morning.

The taste of this adjika turns out to be delicate, sweet with a piquant sourness, not very spicy.

Adjika homemade - the recipe for the most delicious homemade adjika with a twist

The so-called bitter. The dish for real men is very spicy!

• tomatoes 5 kilograms,
• carrots 2 kilograms,
• 300 grams of hot chili,
• a kilogram of garlic,
• paprika kilogram,
• vegetable oil 200g,
• salt spoon with a large top.

Wash, peel, dry all vegetables. Scroll through a meat grinder or chop in a food processor. Put in a saucepan, add oil and salt. Simmer for about an hour over low heat, stirring occasionally. Place in sterile jars and seal. Cool under a fur coat.

More interesting articles on homemade preparations for the winter:

1. Marinated zucchini

How to cook adjika without bell pepper at home - with eggplant and honey

But with eggplant! Somewhat exotic, but tasty - lick your fingers!

You will need:

• tomato 3kg,
• eggplant 2kg,
• garlic 0.5kg,
• 4 hot chili pods
• a glass of vegetable oil,
• half a glass of table vinegar 9%,
• parsley to taste, if you like it very much, then a good bunch,
• dill is also at your discretion,
• 3 large spoons of sugar
• Salt table. a spoon with a large slide,
• honey three tablespoons of tablespoons, how much will be scooped up.

Chop all vegetables in a food processor. Eggplants can be cut into small cubes for added refinement. Put in a large brazier, salt, mix with sugar, butter and simmer over low heat for about 50 minutes.

Add honey and stir thoroughly. Add finely chopped fresh herbs, boil for a couple of minutes and add vinegar. Stir and let it brew for a few minutes. Put in sterile jars, put on the lid and cool under a fur coat.

Honey will add a special charm to the dish!

How to cook the most delicious homemade adjika with apples

This is also a somewhat exotic and unusually tasty recipe.

Products:

• tomatoes a little more than a kilogram,
• sweet paprika 0.5 kg
• apples 0.5 kg, preferably sour,
• hot chili 3 pods,
• carrots 0.5 kg,
• garlic 2 heads,
• table salt. spoon,
• table vinegar half a glass,
• vegetable oil half a glass,
• sugar half a glass.

Preparation:

1. Wash and dry the ingredients. Remove seeds from peppers and apples.
2. Chop all vegetables except the garlic in a blender to dust and place in a large roasting pan.
3. Simmer for about 1 hour and 20 minutes.
4. Add crushed garlic, oil, sugar, salt and vinegar to the resulting mass and mix. Boil for another three minutes.
5. Place in sterile jars, roll up and leave to cool upside down under a fur coat.

Very tasty and aromatic!

Homemade adjika recipe without vinegar with plums or cherry plums

But at the same time it is very unusual, because with plums or cherry plums, whoever likes what!

Ingredients:

• 1kg plums, preferably unripe or cherry plums,
• 15 good cloves of garlic,
• 2 hot chili pods
• 5 kg of sweet paprika, ¼ teaspoon each ground black pepper, coriander, cloves,
• a small bunch of greens that you find - dill, basil, tarragon, parsley,
• tomato paste 1 spoon,
• salt a tablespoon with a small top,
• half a glass of sugar.

Preparation:

1. Rinse the vegetables thoroughly, remove seeds and seeds from peppers from the plums, dry.
2. Chop plums, peppers and all herbs in a food processor.
3. Salt, add sugar, ground spices, tomato paste, mix thoroughly and simmer for about half an hour on a small flame.
4. Add finely chopped garlic and boil for another three minutes.
5. Place in jars and seal. Inverted under a fur coat until it cools completely.

Bon Appetit!

Delicious adjika with lightning-fast cooking!

• Sweet pepper-paprika kilogram,
• a quarter glass of apple cider vinegar,
• Ten cloves of garlic
• two pods of hot chili,
• a pound of peeled walnuts,
• a spoonful of salt (tablespoon),
• half a glass of sugar.

Process all vegetables as standard - peel, rinse. Chop into dust in a food processor. Add vinegar, salt and sugar. Boil for 15 minutes and immediately put in jars, roll up the lids. Cool upside down under a fur coat. Store in a cellar or refrigerator.

half a kilo of onions and sweet peppers,

2 chili pods

half a glass of vegetable oil.

a bunch of cilantro and basil,

garlic 10 cloves

lemon,

a tablespoon with a little top of salt.

Preparation:

1. Wash, peel, peel all the main vegetables, remove the seeds from the pepper, cut into pieces and put on a baking sheet. Cover with foil and bake for about forty minutes.
2. Cool and grind in a blender with chili, lemon, garlic, herbs and salt.
3. Serve straight to the table!

From the history of spicy food

Adjika - the word itself is of Abkhaz origin and means, in fact, bread and salt, a welcome meal when meeting dear guests. In the old days, her wife, Caucasian horsemen, rubbed on a stone, investing a lot of time and effort into this simple occupation. But you and I are modern and advanced people, so we will not kill ourselves like that. There are combines, blenders, meat grinders in our kitchens - so let them twist, tinder, and crumple, and we will keep an eye on them!

Initially, it was a pasty salty mass of red color, which includes various components, red hot peppers and garlic, coriander and blue fenugreek ... Do not be afraid of blue fenugreek, this is the cleverly called utskho-suneli, it is almost always a part of all of us well famous hops-suneli.

However, over time, people learned to add a lot of other healthy and nutritious vegetables and even fruits with nuts to adjika, made it less salty and spicy, quite suitable for our inexperienced European stomach.

The color has also changed, now they are preparing green adjika from green pepper. It is very convenient to use it in a mixture with sour cream or mayonnaise for making various sauces and as a seasoning for soups.

Rules for preparing homemade preparations

Immediately here I will tell you some general rules for preparing adjika, so as not to repeat themselves in each recipe, and I will highlight them in italics:

• I wash vegetables and other ingredients thoroughly and be sure to dry them dry on a towel, especially for those recipes that are not heat treated - not a drop of water should get into the dish!
• We sterilize jars and lids and let them dry!
• Important!!! First we sterilize the jars - then we start cooking!
• It is advisable to work with hot hot peppers with gloves so as not to get burned!

Well, perhaps that's all about adjika, a delicious, aromatic and varied seasoning that takes its place of honor on my table. Hopefully on yours now too!

Each kitchen has a group of hot spices and appetizers that go well with meat dishes. Many of them are prepared on the basis of vegetables, hot spices and herbs. Adjika is one of such seasonings in the Caucasus. Here it is prepared from hot peppers, garlic and salt, it turns out thick and buttery. Many of our compatriots liked this seasoning, but to some it seems unusually spicy and salty. As a result, skilled housewives adapted her recipe, including tomatoes. Adjika with tomatoes and garlic turns out to be more tender and juicy than the traditional Abkhaz one, and it is good in its own way. It can also be served with meat, or it can be used instead of a savory snack or even spread on a sandwich.

Cooking features

Adjika with tomatoes and garlic can be raw, that is, cooked without heat treatment, and boiled. Additional ingredients may be added to it. Most often these are bell peppers, onions, apples. Of course, the seasonings made according to such different recipes will differ, but you can also outline the general features of the preparation of this dish.

• For adjika, you need to choose ripe, you can even overripe tomatoes. It is allowed that the fruits are cracked. The main thing is that they are not rotten, spoiled.
• Pieces of tomato skins in the seasoning make it less palatable. Therefore, most often the tomatoes need not only be chopped with a blender or scrolled through a meat grinder, but also peeled. If you do not know the little details, this process can take a lot of time. But in reality, there is an easy way to skin tomatoes, and knowing it, you can do it in a matter of minutes. Boil water. Make criss-cross cuts on the tomatoes. Place the vegetables in boiling water for a couple of minutes. Use a slotted spoon to transfer to a bowl of cold water. After a few minutes, remove the tomatoes from the cold water and, grabbing the skin by the loose ends, remove it.
• Almost always, adjika from tomatoes and garlic includes and hot pepper... It also needs to be crushed. This can be done without peeling the seeds or after they have been extracted. In the first case, the seasoning will be much sharper.
• Protect your hands with gloves when handling garlic and hot peppers. Otherwise, you may get burned. This is especially true if you cook a lot of adjika.
• Garlic loses its sharpness to a large extent during cooking. If you want it to retain its savory flavor, add it just 10 minutes before the snack is ready.
• Be sure to sterilize the jars into which you plan to pour adjika. Otherwise, it will quickly deteriorate, regardless of the cooking method.

Adjika, made without boiling, can only be stored in the refrigerator. If the seasoning has been subjected to prolonged heat treatment, it can be stored at room temperature.

Adjika from tomatoes and garlic without cooking

Composition (for 4 l):

• tomatoes - 3 kg;
• Bell pepper- 1.2 kg;
• garlic - 150 g;
• hot peppers - 100 g;
• table vinegar (9 percent) - 150 ml;
• salt - 40 g.

Recipe for the occasion::

Cooking method:

• Wash, dry and cut the tomatoes. Dip in boiling water for a few minutes, then cool by transferring to a container of ice water. Clean up.
• Cut the stalks along with the seals next to them. Cut the tomato pulp into large slices.
• Peel the garlic.
• Wash the bell peppers. Cut off the stalks and remove the seeds. Rinse again, dry and cut into large oblong pieces.
• Wash the hot peppers. Remove the stalks. Cut each pod into several pieces. If you want to get a spicy seasoning, do not remove the seeds, otherwise it is better to get rid of them.
• Scroll all the ingredients through a meat grinder. You can also use a blender if you find it more convenient.
• Place the vegetable mixture in a common bowl. Salt, pour in vinegar. Mix well. Leave to infuse for an hour.

While the adjika is infused, you will have enough time to prepare the jars. Then it will remain to fill them with aromatic seasoning, close tightly and put in the refrigerator.

Classic adjika with tomatoes and garlic

Composition (for 5 l):

• tomatoes - 2 kg;
• garlic - 0.5 kg;
• Bulgarian pepper - 3 kg;
• hot peppers - 0.3 kg;
• vegetable oil - 100 ml;
• table vinegar (9 percent) - 40 ml;
• sugar - 40 g;
• salt - 40 g.

Cooking method:

• Prepare the tomatoes by peeling them and cutting them into chunks.
• Wash and peel both peppers.
• Divide the cloves of garlic, peel them.
• Separately, grind the tomatoes, peppers and garlic through a meat grinder.
• Mix the tomato and pepper puree, set the garlic mass aside for now.
• Put the saucepan with tomato-pepper puree on the fire. Heat until it starts to simmer.
• Add salt and sugar, add vinegar and oil. Simmer over low heat, stirring occasionally, for an hour and a half.
• Add the garlic 10 minutes before cooking, stir.

The finished snack only needs to be laid out in prepared jars and rolled up. This adjika is well worth it at room temperature.

A simple recipe for adjika from tomatoes and garlic

Composition (for 4 l):

• tomatoes - 2 kg;
• garlic - 5 heads;
• hot pepper - 2 kg;
• salt - 40 g.

Cooking method:

• Peel the tomatoes, mince.
• Remove seeds from pepper. Grind the pepper with a meat grinder and mix with tomato puree.
• Grind the peeled garlic with a blender or meat grinder.
• Put the saucepan with tomato puree and pepper on the fire and bring to a boil.
• Add salt and garlic. Cook for 7-8 minutes.
• Place in sterilized jars, close them hermetically.
• Turn over and wrap the jars, leaving them to cool.

Store this very hot seasoning in a cool place. It doesn't have to be a refrigerator - a cellar or unheated storage room will work as well.