Adjika: the most delicious recipe. Adjika for the winter without cooking: maximum benefits and minimum cooking. Various recipes for preparing adjika for the winter without cooking. Raw appetizer without tomatoes

Adjika for the winter is a delicious vegetable snack. Adjika has a spicy taste of red pepper, a pleasant aroma of garlic and herbs. There are many recipes for making adjika. The season for preparing vegetables for the winter for good housewives is in full swing.

Spicy, aromatic, this seasoning can add a spicy kick to every dish. Many housewives make spicy preparations for the winter. Some adjika recipes require cooking and sterilization, while in others the finished seasoning is not subjected to heat treatment.

If you have never prepared adjika at home, master the recipes for this amazing seasoning with us. And useful tips on how to prepare delicious adjika for the winter will help you plunge into an exciting culinary journey, the result of which will be treasured jars with a wonderful seasoning.

Adjika promotes digestion, stimulates appetite in winter, makes dishes more aromatic and tastier.

Some general rules when preparing adjika:

Wash the vegetables and other ingredients thoroughly and be sure to dry them on a towel, especially for those recipes that do not require heat treatment - not a drop of water should get into the dish;
We make sure to sterilize the jars and lids and let them dry;
Important. First we sterilize the jars - then we start cooking;
It is advisable to wear gloves when handling hot peppers to avoid getting burned.

A lot of changes have been made to the modern classic recipe for homemade adjika. Various new ingredients are added to it: tomatoes, carrots, zucchini, eggplants, apples and even walnuts. Some recipes add beets, pumpkin, mushrooms or berries (gooseberries, chokeberries). However, the spice always remains unchanged in the seasoning.

Homemade adjika - recipe for the most delicious homemade adjika

A proven and affordable option with tomatoes and garlic, which everyone can make for themselves, because it is prepared very quickly and easily, without any hassles, this amount will make 4 half-liter jars. To get a very beautiful color from adjika, I advise you to take red bell peppers so that they blend in with the color of the tomatoes.

Ingredients:

Red tomatoes - 2.5 kg;
Sweet bell pepper - 500 g;
Garlic - 150 g;
Hot pepper - 1 pc.;
Sugar - 100 g;
Vegetable oil - 50 g;
Salt - 1/2 tbsp. l.;
Vinegar 9% - 25 ml.

Step by step recipe:

Process the tomatoes well in cold water, then remove the stem, cut each tomato in half;
The next step is to twist the red fruits through a meat grinder. This way you will get a red paste. In order for all the excess juice to go away, you will need to evaporate the mass on the stove, or you can cheat. To do this, take a colander, line it with regular cotton gauze, then pour out the tomato pulp. Place the colander on a deep bowl or basin;
While excess moisture is draining, prepare the bell pepper and garlic. As usual, remove the seeds and stem from the pepper. Peel the garlic. If you come across any yellow tips on the garlic, it will be very important to cut them off and remove them. Chop the pepper into any shape with a knife;
Now grind it together with the garlic in a meat grinder. You will get two vegetable porridges. After draining, transfer the finished tomato mixture into a thick saucepan in a colander. To make the juice drain faster, you can use another trick: bring the gauze bag up;
Place all the ingredients in one pan (twisted drained tomatoes, twisted peppers and garlic) the mixture will already be paste-like and thick. Stir. Add sugar, salt, vegetable oil, vinegar. Put it on the fire to cook. Be sure to take 9% vinegar essence, remember this;
Cook for about 30-40 minutes from the moment it boils. You will get a very thick homogeneous mass. Next, pour into sterilized jars. Seal with sterilized lids using a seaming machine;
It’s so delicious, you just can’t take your eyes off it, you’ll lick your fingers. Bon appetit. Store in a cool place, such as on a shelf in a cellar.

Raw adjika for the winter from tomatoes and garlic without cooking

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

Ingredients:

Tomatoes – 1.5 kg;
Bell pepper – 2 pcs.;
Garlic – 3 heads;
Horseradish root - 1 pc. (taste);
Chili pepper – 2 pcs.;
Dry adjika – 1 tbsp. l.;
Salt – 2.5 tbsp. l.;
Sugar – 5 tbsp. l.;
Apple cider vinegar – 1/4 cup.

Cooking method:

Prepare all vegetables: wash, peel, remove seeds and stems, cut into portions convenient for processing;
Pass all products through a meat grinder;
If you want to get an incredibly hot sauce, do not remove the seeds from the hot pepper, process them together;
Add spices, sugar, dry adjika, mix everything thoroughly;
Leave for 15-20 minutes for the sugar and salt to completely dissolve;
Pour into previously prepared containers;
Place in a cool place for further storage.

If desired, you can omit adding vinegar. In this case, the sauce must be stored in the freezer.

Adjika for the winter - the best recipe without cooking

Now we will share with you a recipe for adjika made from tomatoes, garlic and pepper without cooking. This is a version of the seasoning adapted to our conditions. Tomatoes need to be selected that are ripe, fleshy, or perhaps slightly overripe. This preparation preserves the taste and beneficial properties of fresh vegetables, has a strong antimicrobial effect, and protects against colds.

Ingredients:

Tomatoes - 1 kg;
Bell pepper - 300 g;
Hot red pepper - 60 g;
Garlic - 1 head (60 g);
Apple cider vinegar - 60 ml;
Sugar - 100 g;
Salt - 3 tsp.

Cooking method:

Wash the tomatoes and prepare them for chopping. To do this, scald them with boiling water, put them in cold water for a minute, and remove the skin. Cut off the top part;
Wash the sweet pepper, remove the seeds and stem, cut lengthwise into wide strips. Peel and wash the garlic;
Cut off only the stem of the hot pepper and leave the seeds. Combine tomatoes, sweet and hot peppers, garlic. Grind through a meat grinder or in a blender bowl;
Add salt, sugar and vinegar to the chopped vegetables. Stir and let sit for 3 hours to better dissolve the salt;
We sterilize the adjika jars in advance and pour boiling water over the lids. Let's put the adjika into jars.

We will store it in the refrigerator. Here is a classic recipe without cooking adjika made from tomatoes and garlic.

Recipe for spicy adjika for the winter - you'll lick your fingers

To make a delicious spicy seasoning, you need to finely chop all the products listed below.

Tomatoes - 5 kg. (if the tomatoes are sour, add a little sugar - 1-2 tbsp.);
Garlic - 500 g;
Ground coriander or cilantro - 2 packs, 50 g (or a fresh, large bunch);
Hot red pepper - to taste;
Salt - to taste.

Cooking method:

This adjika cannot be prepared without garlic; this spice is a mandatory ingredient;
The hot pepper also needs to be chopped; if you don’t want to mess with the bitter vegetable, replace it with ground red;
Finely chop the fresh cilantro; if you don’t have fresh, you can add dry ground;
Wash ripe tomatoes from dust and remove the stem with a knife. If they are large, divide them into several pieces to make it easier to pass through a meat grinder or juicer. We recommend using the second option, in which case the juice will be seedless;
Place the resulting tomato in a deep saucepan of the same size, place it on the fire, after boiling, reduce the gas or dial on the electric stove so that the tomato mass simmers slowly;
At this time, prepare the garlic, remove the husks from it, grate it or put it through a meat grinder or blender;
As soon as the tomato dressing has thickened a little, add all the other prepared products to it and cook for 15 minutes;
Pour into heated jars, roll up the lids.

Adjika with apples for the winter - the best recipe

Learn how to make this popular apple relish.

Ingredients:

Tomatoes - 5 kg;
Apples - 1 kg;
Garlic - 400 g;
Carrots - 1 kg;
Bell pepper - 1 kg;
Onions - 1 kg;
Hot pepper - 4 pods;
Greens - parsley, dill (to taste);
Sunflower oil - 1 glass;
Vinegar 9% - 1 glass;
Sugar - 1 glass;
Salt - 4 tbsp. l. (less is possible - to taste).

Cooking method:

Peel all the vegetables and cut them into pieces to grind them in a meat grinder. We remove the stems of tomatoes and other vegetables. We do not peel the apples;
Grind all vegetables and fruits in a meat grinder into separate cups (carrots, peppers, onions, apples);
Place the rolled tomatoes in a deep aluminum basin to let them cook a little;
As soon as the tomatoes boil, add all the scrolled vegetables: peppers, apples, carrots, onions. Mix everything well. So cook, stirring, for 1.5 hours. A large basin stands on two burning stoves. Then we will add other ingredients;
While the adjika is boiling, we will peel the garlic;
We will use gloves to peel and cut the hot peppers into pieces. Remove the seeds from the hot pepper;
We pass garlic, herbs and hot pepper through a meat grinder;
When the vegetable mass has been boiled for 1.5 hours, add to it: garlic, herbs, hot pepper, salt, sugar;
Then pour in 1 glass of vinegar, 1 glass of odorless sunflower oil. Stir and cook for another 30 minutes after boiling;
After the time has passed, turn off the heat and begin pouring into sterilized jars;
Pour into several jars at once, as the mass is hot. We roll up the full jars and turn them over. Take a warm blanket and cover it on top until it cools;
This preparation is a godsend for barbecue, which many people do both in summer and winter.

Adjika from zucchini “finger-licking” - a recipe for the winter

This recipe makes deliciously tender and tasty adjika for the winter.

Ingredients:

Zucchini - 3 kg;
Bulgarian pepper - 500 g;
Fresh carrots - 500 g;
Tomatoes - 1.5 kg;
Garlic - 1 cup;
Sugar - half a glass;
Salt - 2 tbsp. l. with a slide;
Red hot pepper (chopped) - 2 tbsp. l. with a slide;
Sunflower oil - 1 glass.

Step by step recipe:

Wash all vegetables thoroughly;
Peel the carrots, remove the seeds and stalks from the bell pepper;
Peel the tomatoes by first making cross cuts on the fruit, place in boiling water for a couple of seconds, and then plunge into ice water. This makes it easier to remove the skin;
Grind the garlic using a press, and the remaining vegetables using a meat grinder;
Mix the vegetable mass with salt, sugar, sunflower oil;
Let it cook for 40 minutes;
Cool the mixture slightly, add hot ground pepper and garlic;
Stir, cook for another 10 minutes;
Place the finished adjika in sterile jars and roll up.

Recipe for delicious eggplant adjika for the winter without sterilization

And finally, we’ll finish with a simple recipe - without sterilization. These blue ones have a moderately spicy taste, softened by a delicate apple tint. If you don't like hot preparations, you can reduce the amount of hot pepper and garlic.

Ingredients:

Eggplants - 4.5 kg;
Tomatoes - 2.5 kg;
Sour apples - 3 pcs.;
Bell pepper - 5 pcs.;
Hot pepper - 1-2 pcs.;
Carrots - 2 pcs.;
Garlic - 3 heads;
Vinegar 6% - 200 ml;
Vegetable oil - 2 tbsp. l.;
Sugar - 200 g;
Greens (dill or parsley) - 1 bunch;
Salt - 100 g.

Cooking method:

First, let's cook adjika. Wash the tomatoes, cut them on top with a cross, and put them in boiling water for a minute. Then - into cold water. Take it out, wipe it with napkins, remove the skin. Grind in a blender until pureed.
We clean the peppers from seeds - bell and hot ones. Cut into pieces. Finely chop the washed greens. Grind it all in a blender and add it to the tomatoes.
We clean and wash carrots and apples. Remove seeds from apples. We cut carrots into circles, apples into slices. Place in a blender and grind. Add in tomato-pepper puree and mix.
Season the resulting mass with sugar and salt, add vegetable oil, and put on fire. Cook after boiling under the lid for 20 minutes.
In the meantime, prepare the eggplants and sterilize the containers for preservation. Peel the blue ones, wash them, cut them into cubes. Sprinkle coarsely with salt and leave for 20 minutes.
Now wash the eggplants and pour them into the adjika. Simmer for another 20 minutes. 10 minutes before readiness, add chopped garlic and add vinegar.

Let's put the awesome eggplants in clean jars and roll them up. Let's keep it upside down under the blanket until it cools down - and you can hide it for storage.

The most delicious homemade adjika for the winter - VIDEO

Spicy homemade adjika is not in vain considered the best seasoning for meat. 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 cooking. Tomatoes, bell peppers, and apples are often used to prepare it. With nuts you can prepare classic adjika with a pleasant aroma. But with cooking, every housewife can easily prepare a snack that will be stored for as long as possible. This 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 prepare for winter and treat your family and friends with original adjika.

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

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

Ingredients for preparing spicy adjika for winter

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

Photo recipe for preparing adjika with spices for winter

Rinse the vegetables thoroughly and cut into small pieces. Slice the hot pepper along with the seeds.

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

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

The best video instructions for winter preparation of adjika with added spices

Using the following recipe, you can prepare an equally original and spicy adjika with spices. This interesting instruction is suitable for housewives who want to try new vegetable preparations with different ingredients and spices every year. For example, in this recipe you can learn how to easily prepare adjika with horseradish.

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

In the classic Georgian adjika recipe, adding nuts is a mandatory procedure. It is they who make the preparation unusual and give it a mind-blowing taste. And if you prepare a similar preparation from tomatoes and garlic, aromatic herbs, and spices, then the resulting appetizer will certainly become a “hit.” The following recipe describes step by step how homemade adjika is prepared with the addition of a variety of unusual ingredients and spices.

List of ingredients for preparing adjika with tomatoes, nuts and garlic for the 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 tomatoes, garlic and nuts

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

Peel the garlic.

Grind hot peppers and tomatoes using a meat grinder.

Grind the garlic cloves using a meat grinder.

Grind the nuts in a meat grinder.

Add ground green coriander to the mixture of ingredients.

Pour spices and salt into the preparation.

Mix the ingredients thoroughly, after putting on rubber seals.

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

Transfer the prepared adjika into a jar, cover with a nylon lid and store in the refrigerator.

Delicious adjika made from tomatoes and garlic for the winter with cooking - 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 product until spring. For example, you can freeze adjika or simply put it in the refrigerator. The following recipe describes step by step how to prepare delicious adjika from tomato puree, pepper and garlic without vinegar, and how to properly store such preparation in the refrigerator and freezer.

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

bell pepper - 1 kg;
hot pepper - 0.5 kg;
garlic - 3 heads;
tomato puree - 300 g;
salt - 4 tbsp;
sugar - 0.5 tbsp;
khmeli-suneli - 2 tbsp.

Photo instructions for a recipe for cooking adjika from tomatoes for the winter with the addition of garlic

Wash bell peppers, remove seeds.

Peel the garlic, cut each clove in half and pound well in a mortar.

Prepare your own tomato puree from sweetish tomatoes or use a store-bought one to work with. Remove seeds from hot peppers.

Grind bell and hot peppers and garlic using a meat grinder.

Place tomato puree and chopped vegetables into 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 mixture.

Add seasonings and simmer for another 5 minutes.

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

How to prepare adjika with sweet apples and tomatoes for the winter - step-by-step video recipe

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

Recipe with step-by-step video of preparing adjika from apples and tomatoes for the winter cold

You can prepare homemade adjika from tomatoes and apples using the video recipe below. It similarly describes the steps for preparing a snack and the rules for rolling it up. Simple instructions will help you easily make an original preparation that 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 its fresh taste, but also the simplicity of its preparation. Even if you use a large number of ingredients, you won’t need to spend a lot of time preparing it. The following recipe details how to make a simple and very spicy adjika from tomatoes and garlic. If desired, seasonings and their quantity can be changed to suit your own taste.

Ingredients for preparing spicy tomato adjika with garlic for winter

tomatoes - 3 kg;
bell pepper - 1.5 kg;
hot pepper - 0.5 kg;
salt - 2 tbsp;
dried coriander - 2 tbsp;
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.

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

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

Divide the prepared mixture into jars, seal with nylon lids and place in the refrigerator.

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

Usually adjika has a pleasant red or orange color. But when you use hot green peppers and a lot of herbs, the finished snack will take on a completely unusual look. This 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 tbsp;
dried blue fenugreek - 2 tbsp;
dried dill - 1 tsp;
salt - 1 tsp.

Recipe with photo of winter preparation of spicy green adjika with pepper

Prepare ingredients for cooking.

Remove seeds from hot peppers and peel garlic.

Using a meat grinder, grind the green hot pepper.

Grind the garlic cloves in a meat grinder.

Grind the prepared greens using a meat grinder.

Mix the ground ingredients (wear gloves first!).

Add dried spices and salt to the mixture.

Mix all ingredients until a homogeneous mass is obtained.

Place the finished adjika into sterilized dry jars, cover with nylon lids on top and put in the refrigerator.

Video instructions for preparing adjika from hot green peppers for the winter cold

There are many other recipes that will help you prepare the original hot adjika from green pepper. With their help, it won’t be difficult to make an unusual appetizer that will go perfectly with any main course. All the necessary instructions for preparing this adjika can be found in the following video:

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

Many housewives would like to learn how to cook “real” Abkhaz adjika, which has a perfect taste. This appetizer will go well with any dish; it can be added as a seasoning to soups and porridges. In addition, the original homemade adjika according to the classic recipe will add spice to even an everyday lunch or dinner. A spicy appetizer will be the best addition to your usual dishes and holiday dishes.

Video recipe for preparing classic Abkhaz adjika

In the following video recipe you can learn useful recommendations and tips for preparing classic Abkhaz adjika. If you strictly follow the instructions, homemade preparations will definitely turn out tasty, spicy and appetizing.

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

When choosing suitable recipes for cooking adjika, many housewives are looking for instructions that do not require cooking. The following recipe is ideal for quickly preparing spicy raw adjika for the winter. If the specified proportions and actions are observed, the finished snack will retain its taste and freshness for a long time.

List of ingredients for a homemade adjika recipe without cooking

bell 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 tbsp;
dried dill - 2 tbsp;
salt - 2 tbsp;
wine vinegar - 50 ml.

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

Prepare ingredients for making adjika.

Remove seeds and tails from the pepper and peel the garlic. Grind all ingredients in a meat grinder one by one.

Add spices and salt to the adjika mixture.

Wear rubber gloves and thoroughly mix all ingredients until smooth.

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

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

Beautiful and tasty adjika made from tomatoes, if prepared correctly, can be stored in the basement or pantry for years. But to do this, you must add both vinegar and oil to it. Then the product 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 peppers, tomatoes and garlic. The instructions are easy to follow and do not require much time to prepare the snack.

Ingredients for homemade tomato adjika recipe with pepper and garlic

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

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

Sterilize jars for seaming.

Wash the tomatoes and cut them into halves.

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

Grind the prepared vegetables, add the remaining ingredients and put the mixture on the fire. After boiling, reduce the heat and simmer for 10-15 minutes, stirring. Then put into jars and roll up. Leave upside down for 8-10 hours.

The most delicious homemade adjika You'll lick your fingers - recipe with step-by-step photos

You can prepare delicious adjika with different vegetables, or without adding tomatoes or bell peppers. Using only hot peppers, nuts and garlic, you can prepare a finger-licking appetizer quickly and easily. This preparation will have maximum sharpness and is ideal for serving with meat dishes.

List of ingredients for preparing the most delicious adjika You will lick your fingers

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

Step-by-step photo recipe for preparing delicious adjika, you'll lick your fingers

Prepare ingredients for work.

Wear rubber gloves and remove the stems from the hot peppers.

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

With the above recipes, any Georgian adjika for the winter can be prepared quickly and easily. It can be done with or without cooking the ingredients. The 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 preparing different types of hot seasoning also differ significantly. For example, it can be made from tomatoes and bell peppers, garlic, or exclusively from hot peppers with nuts. Home-made with apples is also very tasty. Among the proposed instructions with photos and videos, you can choose the most convenient recipes for preparing adjika, which will help you make the most appetizing and original snack.

Adjika is a canned snack food. Today we are preparing it at home. There are many ways to prepare it and with different vegetables. Readers love to prepare this seasoning for the winter. It goes well with many ready-made dishes: dumplings, pies,

This spicy and aromatic seasoning is very popular in Russia. Its presence on the dinner table improves the taste of first and second courses.

In the article you will find time-tested recipes that have taken root in many families. What could be tastier when we spread adjika on bread and then eat it with

Adjika for the winter - recipe with apples

Learn how to make this popular apple relish.

Ingredients:

Tomatoes – 5 kg
Bell pepper – 1 kg
Apples – 1 kg
Onions – 1 kg
Carrots – 1 kg
Salt - 4 tbsp. spoons (or less, to taste)
Vinegar - 1 glass
Sunflower oil - 1 cup
Sugar - 1 glass
Garlic – 400 g
Hot pepper - 4 pods
Greens: parsley + dill

Preparation:

Peel all the vegetables and cut them into pieces to grind them in a meat grinder. We remove the stems of tomatoes and other vegetables. We do not peel the apples.

Grind all the vegetables in a meat grinder into separate cups.

This is how we twisted the vegetables: carrots, peppers, onions, apples. Place the rolled tomatoes in a deep aluminum bowl to let them cook a little.

As soon as the tomatoes boil, add all the scrolled vegetables: peppers, apples, carrots, onions. Mix everything well. So cook, stirring, for 1.5 hours. The basin is large and stands on two burning stoves. Then we will add other ingredients.

While the adjika is boiling, we will peel the garlic.

We will use gloves to peel and cut the hot peppers into pieces. Remove the seeds from the hot pepper.

We pass the garlic, herbs and

When the vegetable mass has boiled for 1.5 hours, add to it: garlic, herbs, hot pepper, salt, sugar.

Then pour in 1 glass of vinegar and 1 glass of odorless sunflower oil. Stir and cook for another 30 minutes after boiling.

After the time has passed, turn off the heat and begin pouring into sterilized jars.

Pour into several jars at once, as the mass is hot. We roll up the full jars and turn them over. Take a warm blanket and cover it on top until it cools down.

This kind of preparation is a godsend that we make both in summer and winter.

Recipe for adjika “Hospitable” - without cooking

Ingredients:

300 - 500 g - garlic
3 - 4 pcs. - hot pepper
0.5 -1 kg bell pepper
1.5 - 2 kg red tomatoes
1 medium parsnip root, celery, parsley, cilantro, regan (basil), tarragon, 1 - 2 bunches of dill, 2 - 3 tbsp. spoons of salt

Preparation:

Grind everything in a meat grinder. Mix. Place in a jar up to the shoulders. Since the prepared mass will “play,” put it in the refrigerator.

You need to stir from time to time. Greens, peppers and garlic can be adjusted to taste.

In winter, adjika is good both as a separate dish and mixed with mayonnaise and sour cream.

Adjika “Krasnodarskaya” - a favorite for the whole family

Ingredients:

3 kg - bell pepper
2 kg - red tomatoes
1 kg - sour red apples
Red hot pepper, salt, sugar, garlic, spices - to taste

Preparation:

We grind everything in a meat grinder and cook over low heat under the lid for 1 hour or a little more, stirring occasionally.
After about half an hour of cooking, put a gauze knot into the boiling mixture, in which spices are tied (bay leaf, dill and parsley seeds, basil). At the end of cooking, remove the knot.
Cut 3 - 4 onions and fry in sunflower oil. Remove the onion and pour the aromatic oil into the adjika at the end of cooking.

Homemade adjika with carrots

Ingredients:

2.5 kg - tomatoes
1 kg - carrots
sweet pepper - 1 kg
1 kg - apples
50 g - red capsicum

Preparation:

Pass all ingredients through a meat grinder. Place in a saucepan and cook for 1 hour from the moment it boils.
When the mass has cooled, add 200 g of crushed garlic, 1 cup of 3% vinegar, 1 cup of sugar, 1 cup of sunflower oil, 0.25 cup of salt.
Mix everything well and place in hot jars.
Store in a cool place.
Eat with meat, with soup, with stewed cabbage.

Recipe for spicy adjika for the winter

Ingredients:

3 kg - tomatoes
500 g - bell pepper
onion - 500 g
500 g - carrots
apples - 500 g
200 g - garlic
10 hot pepper pods
0.5 cup sunflower oil
100 g - sugar
1 tbsp. spoon with a heap of salt

Preparation:

Pass all the vegetables through a meat grinder, mix well and cook for 3 hours over low heat under the lid.
Place in sterilized jars and seal.

Adjika from beets - an original recipe with a beautiful color

Ingredients:

5 kg - tomatoes
1 kg - bell pepper
carrots - 1 kg
5 kg - beets
4 - 5 pcs. - hot pepper pods
200 g - garlic

Preparation:

Wash, peel, cut all vegetables into pieces and pass through a meat grinder.
Cook in a large aluminum pan for 1.5 hours, stirring constantly.
Then add to the total mass: 150 g - salt, 150 g - sugar, 200 g - vegetable oil and start cooking.
Add 150 g of vinegar 6% 30 minutes before the end of cooking.
You will get 6 - 7 liters. Place the adjika into clean jars and roll up. Place under the “fur coat” for 10 hours.
The result is a very thick, sharp and beautifully colored adzhika.

Adjika Adyghe from peppers - without cooking

Ingredients:

1 kg - sweet red bell pepper
50 g - red hot pepper
dill - 50 g
50 g - cilantro
parsley - 50 g
50 g - tarragon
2 heads - garlic

Preparation:

Peel the pepper from seeds and pass through a meat grinder along with the rest of the herbs.
Add sugar and salt to the resulting mixture to taste and leave for 3 days in any non-cold place, so as not to disturb anyone.
After 3 days, mix and pour into convenient containers for use and seal.

Adjika from tomato and garlic “Armenian style” - without cooking

Ingredients:

5 kg - ripe tomatoes
1 kg - garlic
500 g - hot capsicum

Preparation:

Pass all the ingredients through a meat grinder, add salt and leave in an enamel bowl for 10 - 15 days to allow the mixture to ferment, remembering to stir it daily.

Keep in mind one subtlety - you should salt the tomato juice before adding the garlic and pepper - otherwise you won’t feel the taste of salt later.

Zucchini seasoning - delicious video recipe

I hope you enjoy this unusual zucchini recipe.

Adjika from green tomatoes with quince

Ingredients:

2.5 kg - green tomatoes
500 g - bell pepper
quinces - 500 g
300 g - carrots
zucchini - 300 g
300 g - onions
1/2 cup mixed greens
sugar - 1/2 cup
1 cup vegetable oil

Preparation:

Cut the green tomatoes into pieces, add salt and leave for 6 hours to remove the bitterness. Then drain the juice.
Sweet peppers, quinces, carrots, zucchini, onions - mince. Mix everything and cook for 1 hour.
Then add chopped garlic, finely chopped or minced herbs and hot pepper. Cook for another 1 hour.
Then add vegetable oil, sugar, salt. Let it boil 3 times.
Pour hot adjika into clean jars and roll up the lids.

Georgian adjika with hops-suneli

Ingredients:

Khmeli-suneli - 3 parts
Capsicum red hot pepper - 2 parts
Garlic - 1 part
Coriander (ground cilantro seeds - 1 part
Dill - 1 part
Wine vinegar 3%

Preparation:

Pass the pepper and garlic through a meat grinder. Add spices. Sometimes finely crushed walnuts are added.
Sprinkle the mixture with coarse salt and add enough vinegar to form a moist, thick paste. This paste is well suited for long-term storage in tightly sealed glass or ceramic containers.

Adjika from red pepper with nuts - delicious “Genatsvali”

Required:

Red pepper, cilantro, suneli hops, Imeretian saffron, walnuts.

Cooking method:

The exact proportions, in this case, are not important.

Real adjika has nothing in common with apples, carrots and tomatoes.

Pass red pepper, more than half of the entire mixture, through a meat grinder.
Add dry cilantro, suneli hops, Imeretian saffron.
Walnuts need to be ground finely, but not too much. Nuts improve the taste.
Add salt to taste.

This method of preparing adjika must be prepared with rubber gloves.

Recipe for adjika “Posadskaya” - with tomatoes, garlic and horseradish

Required:

5 kg - ripe tomatoes
6 pcs. - heads of garlic
100 g - salt
1 PC. - hot peppers
6 pcs. - large horseradish roots

Cooking method:

Pass everything through a meat grinder, stir and place in containers. Store in the refrigerator.

Video recipe - delicious homemade adjika

The raw preparation gives off a fresh taste.

Recipe for adjika “Prunes”

Required:

1 kg - bell pepper without seeds
pitted prunes - 1 kg
200 g - peeled garlic
3 pods - hot pepper
600 g - tomato paste

Cooking method:

Pass everything through a meat grinder. Add salt to taste. Divide into jars. No need to sterilize. The jars are not very big.

Adjika recipe with eggplants

Required:

1.5 kg - tomatoes
1 kg - eggplants
300 g - garlic
1 kg - sweet pepper
3 pods - hot pepper
1 cup - vegetable oil
1/2 cup - vinegar 6%
Salt - to taste

Cooking method:

Pass all the constituent vegetables through a meat grinder. Add vegetable oil and, placing in an enamel pan, boil for 50 minutes.

Add vinegar at the end of cooking. Roll into prepared clean jars.

The simplest adjika recipe “Prostushka”

Required:

3 kg - tomatoes
1 kg - sweet pepper
0.5 kg - garlic
150 g - hot pepper
0.5 cup - salt
3 tbsp. spoons - sugar

Cooking method:

Pass all ingredients through a meat grinder, mix, add salt, sugar, and leave overnight.

In the morning, drain the excess liquid and place the adjika into clean jars. Keep refrigerated.

How to make delicious homemade adjika? - video recipe

Homemade seasoning without preservatives is tasty and safe.

Adjika for the winter “Kiev style”

Required:

5 kg - ripe tomatoes
bell pepper – 1 kg
1 kg - apples (the more sour the better)
carrots - 1 kg
400 g - vegetable oil
2 tbsp. spoons - salt
200 g - sugar
2 tbsp. spoons - red hot pepper (or 1 tbsp. black + 1 tbsp. red)

Cooking method:

Pass all vegetables through a meat grinder (it is better to first peel the tomatoes or pass them through a juicer). To make tomatoes easy to peel, pour boiling water over them for 3 to 5 minutes.
Season the missed mixture with butter, sugar, salt, and spices. Boil for 2 - 3 hours until desired consistency.
Pour the finished adjika hot into sterilized jars. Roll up the jars and wrap until cool.

Adjika for the winter with many recipes was provided as an example for home preparations. The choice is yours.

Adjika is a very popular dish from Abkhazia. In fact, classic Abkhaz adjika is prepared from fresh herbs, garlic, salt and fresh vegetables. The Abkhazians ground all the ingredients between two flat stones to obtain a paste-like mass. Nowadays, everything is simpler - in the kitchen there are such good electric assistants as a blender or a meat grinder. And so many recipes for adjika have appeared that they cook it with tomatoes, peppers, carrots and even zucchini and eggplant. The taste of adjika only benefited from the new ingredients. You can see this for yourself and get acquainted with very tasty recipes. And adjika for the winter is simply an obligatory element of autumn preparations.

Homemade adjika - recipe for the most delicious homemade adjika

I used to think that adjika should be very spicy. But after trying many recipes, I realized that we can adjust the severity ourselves.

I have been making this recipe for many years now and it always turns out delicious. It is rare that stocks of this adjika survive until the New Year. I recommend.

We will need:

tomatoes - 2.5 kg
carrots - 1 kg
bell pepper – 1 kg
apples - 1 kg
sugar - 1 glass
salt - 1/4 cup
vegetable oil - 1 cup
vinegar 9% - 1 glass
garlic - 300 gr.
chili pepper to taste

This adjika is easy to prepare.

Wash and clean all the vegetables. Naturally, we remove the cores from apples, and the partitions and seeds from peppers. After this, chop the vegetables one by one. Here you can use a meat grinder or blender. The blender makes it quite fine, so I prefer an electric grinder.

2. Place the chopped vegetables in a large saucepan, bring to a boil and simmer for about 1 hour.

3. Pour sugar, salt, vegetable oil and vinegar into the vegetable mass.

Just recently I received a comment about the large amount of vinegar in this recipe, and I want to say that this is a matter of taste. For such a large volume of vegetables (5.5 kg) it’s just right for my family’s tastes. But if in doubt, use less vinegar.

4. Finely chop the garlic (you can also pass it through a meat grinder), and also add it to the almost ready adjika.

5. For spiciness, add hot pepper if desired and to taste. We like it spicy, since it's adjika.

6. Cook for another 5 minutes and place in sterilized jars.

Raw adjika for the winter from tomatoes and garlic without cooking

The most vitamin-rich and healthy adjika is obtained if the vegetables are not subjected to heat treatment. Such raw adjika should, of course, be stored in the refrigerator and placed in sterilized jars.

For raw adjika, it is better to use tomatoes that are less juicy; I usually use fingers.

We will need:

tomatoes - 1.5 kg
garlic - 100 gr.
chili pepper - 1 pc.
sugar - 2 tsp.
salt - 1 tsp.

We wash the tomatoes, peel the garlic and chili peppers and put everything together through a meat grinder.

If you want a spicier dish, use hot peppers along with seeds. And if you like a delicate taste, then you need to remove the seeds from the pepper

2. Add salt and sugar, stir everything and place in pre-sterilized jars.

It really couldn't be simpler, could it?

Adjika for the winter - the best recipe without cooking

Another great recipe for raw adjika for those who prepare this vitamin-rich snack without cooking vegetables. Adjika according to this recipe turns out to be spicy and tasty.

We will need:

tomatoes - 1 kg
bell pepper – 2 kg
garlic - 200 gr.
red hot pepper - 250 gr.
vinegar 9% - 200 gr.
sugar - 5 tbsp. l.
salt - 5 tbsp. l.

1. Wash, peel and chop all vegetables using a blender.

2. Chop the garlic.

3. Pass tomatoes, sweet and bitter peppers through a blender.

Sometimes it happens that hot peppers are difficult to grind in a blender and get stuck - add a few tomatoes to it and the process will go easier

4. Finally, add sugar, salt and vinegar.

5. Mix everything well and place in sterilized jars.

You can store such adjika in any other container, but then it will be stored much less. I don’t risk storing adjika with tomatoes and bell peppers for more than a month without sterilization - it may ferment.

Recipe for spicy adjika for the winter - you'll lick your fingers

Adjika, of course, turns out to be spicy, because here we will add hot pepper, horseradish, and vinegar. But my family loves spicy food, so we also prepare sizzling adjika. In the end, you can always determine the amount of hot pepper, horseradish and vinegar yourself to get the spiciness and acidity that is comfortable for your stomach.

We will need:

tomatoes - 2 kg
bell pepper - 10 pcs.
garlic - 200 gr.
red hot pepper - 3-4 pcs.
horseradish - 200 gr. (I buy pickled in a jar)
vinegar 9% - 70 gr.
sugar - 100 gr.
salt - 3 tbsp. l.
fresh dill and parsley

Peel tomatoes, sweet and bitter peppers, cut into pieces and grind using a meat grinder or blender.

2. Add salt, sugar, horseradish and vinegar, stir everything well.

3. Add finely chopped fresh herbs to this mixture to taste. It is advisable to cut the greens into smaller pieces. Stir everything well so that the vegetables become friends.

4. Place in sterilized jars.

Adjika with apples for the winter - the best recipe

Adjika with apples was a good find for me out of all the recipes. Apples give adjika a sweetish taste and at the same time soften the pungency of vinegar and pepper. In addition, there is a use for apples if there is a fruitful year.

We will need:

tomatoes - 1 kg
bell pepper – 1/2 kg
apples - 200 gr. (preferably sour)
onions - 200 gr.
garlic - 100 gr.
hot pepper - 2 pcs.
vegetable oil - 150 ml
vinegar 9% - 2 tbsp. l.
sugar - 1 tbsp. l.
salt - 1.5 tbsp. l.

Tomatoes, bell peppers, hot peppers, onions and apples are passed through a meat grinder.

2. Place all the vegetables in a deep saucepan and add vegetable oil. Bring to a boil and simmer over low heat for 1 hour.

3. Peel the garlic and also chop it using a meat grinder or blender. Add garlic to the vegetable mass.

4. Salt the adjika, add sugar. There is very little vinegar in this recipe, if you like it spicier, add 1 more spoon.

5. After this, cover with a lid and boil for another 1 hour. During this time, the excess liquid evaporates and the adjika thickens a little.

6. Can be poured into sterilized jars.

Adjika from zucchini “finger-licking” - a recipe for the winter

Classic adjika is made from tomatoes and sweet peppers. And this is a recipe for an unusual adjika, since it is based on zucchini. And now is the zucchini harvest season, so the recipe will be very useful.

Recipe for delicious eggplant adjika for the winter

You won’t surprise us with adjika made from zucchini. Let's try to cook some more with eggplants. It makes an excellent snack.

We will need:

tomatoes - 1 kg
bell pepper – 1/2 kg
eggplants – 1 kg
garlic - 100 gr.
hot pepper - 5 pcs. (you can reduce the quantity)
vegetable oil - 100 ml
vinegar 9% - 50 gr.
salt - 1 tbsp. l.

As in all adjika recipes, we chop the vegetables using a meat grinder or blender. Place everything in a deep saucepan and mix well. If you want to get a not very spicy adjika, reduce the amount of hot pepper and remove the seeds from it.

2. Pour in vegetable oil and add salt, stir and put on fire.

3. Cook adjika for quite a long time - 1 hour. Cook over low heat, stirring occasionally.

4. Place in sterilized jars and seal.

That's all the adjika recipes for today. Of course, there are many more of them. We will definitely continue this interesting topic in the future. Now have a nice time in the kitchen and may you be pleased with the results of your work.

Good and tasty preparations to you!

Aromatic adjika is ideal in combination with meat, fish, cereals, potatoes, and baked vegetables. The main components of hot sauce are pepper and garlic, the beneficial properties of which can be preserved by adjika prepared without cooking.

The benefits of this sauce are obvious, and the recipes are very easy to follow. This is not surprising, because to prepare an aromatic hot seasoning you just need to chop the vegetables, combine them with spices, salt, oil or vinegar and put them in jars. Fresh garlic will help you survive the winter cold without catching a cold, and tomatoes, peppers and herbs will supply the body with essential minerals and vitamins.

Adjika for the winter without cooking - general principles of preparation

To prepare adjika from tomatoes for the winter without cooking, it is better to choose coarse salt and purple garlic. Salt should not contain any additives - spices and herbs should add additional flavor to the sauce. You can take any pepper: green, red, yellow, hot chili and sweet paprika. Combinations of various herbs with a tomato-garlic base can be varied as desired, focusing only on your own taste and creating original recipes.

Georgian cuisine is characterized by a combination of hot pepper, garlic, herbs, spices and salt. Russian cuisine allows the introduction of taste-softening ingredients into this base - tomatoes, apples, carrots.

Adjika for the winter without cooking - recipe 1

The basis of tomato adjika for the winter without cooking is pepper and garlic. This is the main hot sauce of Slavic cuisine. To prepare, you will need fleshy ripe tomatoes, sugar and vinegar. The recipe is designed for a large amount of finished product - the output will be about six liters. If you need a little adjika, then you should proportionally reduce the weight and volume of these ingredients.

Ingredients:

Six kilograms of tomatoes;

Six hundred grams of garlic;

Two kilograms of sweet pepper (it’s better to take red);

Eight pieces of chili peppers;

Two tablespoons of sugar;

Six tablespoons of salt;

Ten tablespoons of vinegar 9%.

Cooking method:

Wash and sterilize jars along with lids.

Wash the vegetables, dry them, cut out the stems and spoiled areas, and remove seeds and peels.

Chop the tomatoes and allow excess liquid to drain (place in a colander or deep bowl). One and a half hours will be enough.

Grind the tomatoes through a meat grinder.

Pass the pepper and garlic through a fine grinder twice each.

Mix vegetables, sugar, salt, vinegar and place in jars. If long-term storage is not necessary, then there is no need to roll up metal lids; plastic ones that have been washed well and scalded with boiling water are sufficient (boiling water that is too hot can ruin the lids). The sauce can be consumed immediately.

Adjika for the winter without cooking - recipe 2

Adjika from apples for the winter without cooking “Apple-carrot” is a soft, aromatic, piquant sauce, made from apples, tomatoes, peppers, garlic and carrots. The beauty of this adjika is that the proportions can be changed, taking into account your own taste. However, for this recipe you need apples that are quite dense and sour. Sweet fruits will make the sauce cloying.

Ingredients:

Half a kilo of ripe tomatoes;

Three hundred grams of apples;

Half a kilo of bell pepper;

Four to five pods of hot pepper;

300 grams of carrots;

The same amount of peeled garlic and parsley root;

One hundred grams of mustard;

Two tablespoons of tomato paste; glasses of 9 percent vinegar;

Salt to taste.

Cooking method

Prepare vegetables. Wash, remove husks, seeds, tails, cut into pieces.

Peel and core the apples and cut into slices.

Using a meat grinder with a fine grid, separately grind the vegetables and apples to a liquid sauce.

Add tomato paste, salt, mustard, vinegar to the mixture, mix everything thoroughly with a wooden spatula.

When the ingredients are finally combined, pour the sauce into jars. You can eat it right away, but it is better to give the adjika one or two days to brew.

It is better to close the jars with plastic lids, since they will still have to be stored in the refrigerator or cellar.

The sauce will acquire a particularly rich taste after a week. Apple juice will give it tartness and sourness, and fruit pulp will give it tenderness and soft consistency.

Adjika for the winter without cooking - recipe 3

Adjika from celery for the winter without cooking “Fresh Look” has an original taste of freshness. Tomatoes are replaced with tomato paste in this recipe. Celery is useful for diseases of the kidneys, stomach, liver, and intestines. Cooking raw, uncooked adjika with this vegetable allows you to get an extremely healthy and very tasty sauce with a special tart, spicy note. From the specified amount of ingredients, up to five liters of finished adjika are obtained.

Ingredients:

Three liters of tomato paste;

25 pieces of medium bell pepper;

Twelve pieces of hot chili peppers;

18 heads of garlic (you can take a kilogram);

Two hundred grams of celery;

The same amount of dill and parsley;

Two tablespoons (heaped) of salt;

12 tablespoons of sugar;

18 teaspoons of vinegar essence (70%).

Cooking method:

Peel the garlic, bell pepper and hot pepper. Along with the stalks, you need to remove the seeds and films.

Pass pepper, garlic, celery, parsley and dill through a fine grinder twice. If desired, the greens can simply be chopped.

Add tomato paste into the mixture and mix.

Add sugar, salt, acetic acid and stir the adjika again.

Divide the sauce into jars, having first thoroughly sterilized them along with the lids.

Roll up the cans. Adjika with celery for the winter without cooking is stored only in a dark, cool place.

Adjika for the winter without cooking - recipe 4

It’s quite easy to prepare the “Picant” sauce - the original adjika from onions for the winter without cooking. Usually onions are not used to prepare adjika, especially in original Caucasian sauces. The peculiarity of the recipe below is the simultaneous use of garlic and onions to obtain an especially strong taste. Adding oil helps the sauce keep better. The use of overripe tomatoes is allowed and even encouraged.

Ingredients:

Three kilograms of tomatoes;

Five pieces of large bell pepper;

Four pieces of hot pepper;

Five large onions;

Head of garlic;

Five tablespoons of 9 percent vinegar;

Seven tablespoons of vegetable oil;

Salt to taste.

Cooking method:

Prepare vegetables by washing them, removing films, seeds, husks, and stalks.

Cut the vegetables into pieces and grind through a meat grinder. You can give the sauce the desired consistency by chopping the vegetables in a food processor or blender.

Transfer the mixture to a large container, add oil, vinegar, spices to taste, stir. Leave the prepared sauce to steep for an hour.

While onion adjika is infused for the winter without cooking, you need to prepare half-liter jars: wash, sterilize for 10 minutes, not forgetting about the lids.

Remove hot jars from the sterilizer, fill with adjika and immediately roll up.

Cool the jars upside down, tightly wrapped in a blanket. After cooling, place in a cool place for storage.

Adjika for the winter without cooking - recipe 5

Adaptation of a Caucasian recipe to the traditions of the Russian culinary school led to the creation of a sauce with the addition of horseradish. Adjika made from horseradish for the winter without cooking has many names in Russian cooking (“Ogonyok”, “Hrenovina”, “Appetizing”) and turns out to be very hot, spicy, and quite tart.

Ingredients:

Two kilograms of tomatoes;

Three chili peppers;

Three heads of garlic;

150 grams of horseradish (dense white root);

Three tablespoons of salt and black pepper.

Cooking method:

The technology for preparing adjika is similar to those given above. Wash the vegetables, chop them, season with salt and pepper, roll them into sterilized jars, and refrigerate. Adjika with horseradish can be stored for quite a long time – up to three years.

Adjika for the winter without cooking - recipe 6

Adjika with herbs is very good for meat for the winter without cooking. Making Traditional sauce is very simple. In addition to cilantro, dill, parsley and suneli hops, you can safely use traditional Russian herbs characteristic of a particular area: thyme, mint, basil.

Ingredients:

Two kilograms of bell pepper;

Three heads of garlic with large cloves;

400 grams of hot pepper;

One large bunch of dill, parsley, cilantro;

Five tablespoons of khmeli-suneli;

Three teaspoons of ground black pepper;

Two spoons of peppercorns;

Half a glass of salt.

Cooking method:

Peel and chop the vegetables.

Carefully chop the greens with a knife.

Grind vegetables and herbs in a food processor or meat grinder until smooth.

Add salt, seasonings, pepper to the mixture and mix.

While the sauce is settling, sterilize the jars. Pour adjika into jars, immediately roll up, and cool upside down on the lids.

Raw adjika should be stored in the cold. A sauce with tomatoes and herbs goes especially well with meat.

Adjika for the winter without cooking - recipe 7

Traditional Georgian cuisine is unthinkable without walnuts. Adjika made from walnuts for the winter without cooking is the original Georgian hot sauce. It goes perfectly with meat dishes. It turns out quite thick, the nut mass gives this sauce some oiliness and makes it quite satisfying.

Ingredients:

Half a kilo of red hot pepper;

Three kilograms of bell pepper;

Half a kilo of garlic;

Two glasses of shelled walnuts;

Three bunches of cilantro;

Half a glass of salt.

Cooking method:

Wash and dry the vegetables.

Remove shells and membranes from walnuts.

Cut out the stem of the peppers, remove the seeds, and rinse again.

Crush the shelled walnuts in a mortar. If you don’t have one, you can get by with a regular rolling pin. Place the nuts in a bag or wrap in a paper towel, place on a wooden board and roll vigorously with a rolling pin to chop.

Bring vegetables and herbs to a paste in a food processor or pass them twice through a meat grinder with a fine grid.

Combine vegetable sauce and walnut paste, add salt and mix well.

Leave the adjika for an hour: the sauce should brew.

While the adjika is infusing, you can start sterilizing the jars and lids. If you don’t have a sterilizer, a regular saucepan with a special metal circle installed on it for sterilizing jars will do.

Place the finished adjika into jars, roll up and store in a cool, dark place. Some of the sauce can be poured into a plastic container for immediate use and stored in the refrigerator.

Adjika for the winter without cooking - tricks and useful tips

No adjika is complete without a lot of garlic. It takes quite a long time to clean it. To make your work easier, you can put the required number of garlic heads in the refrigerator. After half an hour, put them in a bag or towel and hit them vigorously on the table. You will have to tap the garlic for two to three minutes, but the result will please you: the garlic cloves will be very easy to separate from the husk.
When cleaning hot peppers, you need to wear thin rubber or plastic gloves. Pepper will simply burn the bare skin of your hands. For the same reason, you can only work in a well-ventilated area, or better yet, with an open window.
Adjika without cooking is good not only for meat. The sauce is excellent in combination with fish or vegetables, good with rice and buckwheat.
If you want to achieve a more refined taste, you can grind the ingredients not in a blender or meat grinder, but separately: cut the garlic into small pieces or grate it, chop the nuts with a rolling pin or grind in a mortar, and chop the greens with a knife. The taste of the final dish depends on how exactly certain products were crushed.
It’s good to add coriander, cumin, and Imeretian saffron to spicy tomato adjika for the winter without cooking. Lighter versions of the sauce allow the use of other spices - bay leaf and marjoram.
There is no need to be afraid of culinary experiments: adjika loves them. Basil, thyme, mint, Imeretian saffron, utskho-suneli (blue fenugreek), dill seed, cumin, coriander and even cinnamon can be excellent materials for culinary creativity.
Not all recipes allow you to use overripe tomatoes. Such vegetables contain a lot of liquid. Cooking raw will not allow excess moisture to evaporate, so the sauce may be too thin.
Uncooked adjika can easily spoil if stored at normal room temperature. The best place for raw sauce is the refrigerator and cellar. Preservatives increase the chances of survival: salt, vinegar, vegetable oil.
An unusual method of preparing adjika from tomatoes for the winter without cooking is to use natural fermentation. You need to leave the sauce to ferment at room temperature - the process usually takes three to four days. As soon as the mass has fermented, it needs to be poured into plastic bottles, without filling thoroughly to the neck, and put in the refrigerator (you can try placing one container on the balcony). This sauce can be stored for up to three years, maintaining the freshness of the main components. Pickled vegetables are very good for health.