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.
As you know, real adjika came to us from Georgia itself, which is a thick and quite spicy mass. It is prepared from vegetables such as sweet peppers and chili, with the addition of certain spices. But the one prepared in Russia bears little resemblance to the traditional one, because its main ingredient is tomatoes.
Of course, everyone prepares it in their own way, including onions, carrots, walnuts, green apples, horseradish, and so on. Personally, I love preparing this preparation according to my grandmother’s recipe, just like because it is my favorite. It definitely contains fresh fleshy tomatoes and sweet peppers, making raw adjika very aromatic and tasty. It should be stored in the refrigerator, in small jars. Of course, boiled adjika is also common here, which, unlike raw adjika, needs to be rolled into jars.
So, in today’s article, we’ll look at recipes for homemade adjika, which turns out to be truly delicious and aromatic. Just take it, cook it and try it yourself! Well, if the topic is about canning, then you will definitely like it!
Adjika cooked without cooking is quite hot and paste-like. This is a red-orange seasoning with salt, various herbs and garlic. In principle, it is not at all difficult to prepare, despite this, it can easily complement many dishes.
Ingredients:
- Tomatoes – 2 kg
- bell pepper - 0.5 kg
- chili pepper - 3 pcs
- garlic - 5 heads
- sugar - 1.5 cups
- khmeli-suneli - 1 tsp
- vinegar 9% - 1/2 cup
- salt - to taste.
Cooking method:
First of all, wash all the vegetables in water. Remove the stem from bell peppers and chili, leave the seeds, and cut into medium pieces along with the tomatoes. We also peel the garlic and grind all the chopped vegetables using a blender or meat grinder.
Now we transfer the finished adjika into clean jars, close the lids and put them in the refrigerator. This is a very easy way to prepare adjika, without cooking.
How to cook adjika with horseradish at home
A properly prepared spicy appetizer that goes well with many side dishes. It is prepared from ingredients such as tomatoes, horseradish and garlic. It's very easy to prepare.
Ingredients:
- Tomatoes - 2.5 kg
- sweet pepper - 1 kg
- chili pepper - 3 pcs
- horseradish root - 4 pcs
- garlic - 3 heads
- vinegar - 1.5 tbsp. l
- vegetable oil - 1 tbsp. l
- sugar - 2 tbsp. l
- salt - to taste.
Cooking method:
We wash all vegetables in running water. We remove the stem from sweet peppers and chili, leaving the seeds, there is no need to remove them. Grind in a meat grinder: tomatoes, sweet and chili peppers, peeled garlic and horseradish.
Then add vinegar, vegetable oil, sugar, salt to taste to the twisted mass and mix everything well. Pour the resulting mass into sterilized jars, close the lids and store in the refrigerator.
Cook and eat for your health!
How to cook adjika with apples
This preparation with the addition of apples is best served chilled. It is perfect for both first and second courses, and even simple sandwiches.
Ingredients:
- Tomatoes – 1 kg
- onion - 200 gr
- apples - 200 gr
- bell pepper – 400 gr
- garlic - 100 gr
- sunflower oil – 150 ml
- hot pepper - 2 pcs
- vinegar 9% - 2 tbsp. l
- sugar - 2 tbsp. l
- salt - to taste.
Cooking method:
All vegetables except garlic are washed, peeled and cut into fairly large pieces.
After the contents of the pan boil, reduce the heat to low and cook for one hour. After this time, add the garlic, passed through a press, salt, sugar, vinegar and continue to boil for another 1 hour.
Now transfer the hot adjika into sterilized jars, screw on the lids, scald them with boiling water, and leave until they cool completely.
From these ingredients I got three jars of 480 ml each.
Homemade adjika with tomatoes and garlic, without bell pepper
If you suddenly decided to make adjika, but for some reason you didn’t have any bell pepper, don’t worry. After all, this preparation can be prepared without it. Of course, the taste will be slightly different, but the cooking process will be easier.
Ingredients:
- Tomatoes – 1.5 kg
- red hot pepper - 400 gr
- garlic - 300 gr
- vinegar - 2 tablespoons
- hops-suneli - 1 tbsp. l
- coriander - 1 tbsp. l
- dill - 1 tbsp. l
- salt - to taste.
Cooking method:
Wash the tomatoes in water and cut into medium pieces. Then we grind them together with peeled garlic and hot pepper along with seeds in a meat grinder. Then we transfer the whole mass into a large saucepan, pour all the necessary spices into it, pour in vinegar and add salt to taste.
Place over low heat, stirring occasionally, bring to a boil and place in sterilized jars, cover with lids, and leave to cool completely.
After the adjika in the jars has cooled completely, we put them in the refrigerator for storage.
A simple recipe for homemade adjika without preservation (video)
Bon appetit!!!
Any housewife should know how to cook spicy adjika, because it is a very tasty snack that can become a favorite for the whole family. It can be made spicy or not very spicy, boiled or fresh, as well as from tomatoes and some other ingredients.
So, let's look at several options for how to prepare adjika at home. All the recipes presented below are options for winter preparations, but they can also be used to prepare a sauce for immediate consumption.
Adjika from zucchini
Let us, perhaps, immediately consider a very original and non-standard recipe for preparing adjika for the winter, in which zucchini predominates among the ingredients.
To prepare the sauce, you need to mince three kilograms of zucchini, half a kilogram of carrots, the same amount of sweet pepper, 1.5 kilograms of ripe tomatoes, almost three tablespoons of dried red hot pepper. Pour a couple of tablespoons of salt into the total mass, pour in a glass of purified sunflower oil, and half a glass of sugar. All ingredients must be mixed well and simmered for 30-40 minutes.
After this, five medium-sized heads of garlic are added to the vegetables, the cloves of which also need to be chopped, for which you can use a crusher or a meat grinder and cook for another five minutes. Next, you need to pour in 100 ml of table vinegar and after two minutes of cooking, the adjika can be rolled into sterilized jars.
As housewives who know how to cook adjika according to this recipe advise, it acquires a juicy taste a couple of weeks after preparation.
Adjika with apples
Adjika prepared according to this recipe is ideal for various dishes, especially those made from meat.
To prepare it, you need to peel a couple of kilograms of tomatoes and 0.5 kg of apples (preferably with sourness), these ingredients need to be passed through a meat grinder, to them you also need to add a kilogram of bell pepper crushed in the same way and 0.5 kg of carrots, after which grind and add 200 grams of garlic. The total mass should be supplemented with a glass of vegetable oil, salt, pepper and 100 g of hot pepper, which can be used both fresh and dried. The ingredients need to be mixed well and simmered for 2.5 hours, remembering to stir occasionally. As soon as the adjika is ready, it needs to be put into jars or rolled up.
From the above list of ingredients, a total of three liters of the finished product is obtained.
Green adjika
For some reason, everyone is accustomed to seeing red adjika, but in Caucasian cuisine there is the same sauce, only green. If you don’t know how to cook adjika for the winter without cooking, make it according to this recipe - it will be both unusual and very tasty. Moreover, the technology is very simple.
To prepare such a preparation, you need to take 4 hot thin peppers, completely clean them of stalks and seeds, and then put them in a blender. Next, you need to send 4 large bunches of fresh cilantro and about 10 peeled garlic cloves there. All these ingredients must be thoroughly crushed in a bowl and then add a tablespoon of salt.
This extraordinary adjika can stand in the refrigerator for a long period, and at the final stage it can also be rolled into jars. As for serving, it will go perfectly with stewed or baked meat, vegetables, fish and side dishes.
Traditional Abkhaz adjika
The culinary history of this sauce originates in Abkhazia. It is not surprising that in this country they know exactly how to prepare adjika correctly. Using the presented recipe, you can make an excellent preparation for the winter, and also consume it almost immediately after preparation (in this case, the taste will not be rich).
To prepare real Abkhazian adjika, you need to remove the stalks from 0.5 kilograms of chili peppers without cutting the fruits themselves. Then they need to be thoroughly washed and dried. While the water is draining from the pepper, you need to peel 300-400 grams of garlic and grind it in a meat grinder 2-3 times. After this, the same must be done with pepper, parsley, basil, coriander and dill, of which you need to take 50-70 grams. After this, the entire mass can be crushed in a blender, or you don’t have to do this - it all depends on the individual preferences of the housewife. In Abkhazia, it is prepared in such a way that there are pieces and you can feel the pepper seeds - this is the main feature of this adjika.
In this form, adjika should be tightly covered and left in a large bowl for 3-4 days until some of the liquid has evaporated. Experienced cooks note that for this purpose you can choose cookware from any material except aluminum.
After the specified period, the adjika should be placed in small jars and, without sterilizing, closed with plastic lids. In this form it can even be stored in the refrigerator.
Adjika with tomatoes and peppers
How to prepare adjika in such a way that just its aroma makes everyone’s mouth water? The answer is simple: you need to make it according to this recipe!
To prepare aromatic and incredibly tasty adjika, you need to remove seeds and stems from 20 large bell peppers and grind them together with six large ripe tomatoes in a meat grinder. After this, the vegetables should be cooked for 20 minutes.
In the meantime, you can start preparing the remaining ingredients. Take a glass of peeled garlic and three of the hottest peppers. These products must be thoroughly chopped and added to the boiling tomatoes. In this composition, vegetables must continue to be cooked for 10 minutes. After this time, pour a glass of sugar, a spoonful of salt into a common saucepan, pour in one glass of purified sunflower oil and table vinegar, then boil for another 10 minutes, add a pre-chopped bunch of parsley, keep on the fire for another 5 minutes, stir well and pour into sterilized jars and roll up.
Adjika from plum
Another option for how to prepare adjika for the winter, the recipe originates in the Caucasus. At the end, the housewife will receive a delicate and aromatic sauce with which she can surprise not only her household, but also her guests.
To prepare adjika from plums, you need to peel a kilogram of the main fruit from the seeds, and, after washing them thoroughly, put them in hot water for 5 minutes - let them cook a little in a saucepan. After the specified time has passed, they need to be removed from the water and thoroughly ground using a meat grinder. Separately, you need to remove the seeds and grind in a meat grinder five bell peppers, three hot ones, and a couple of medium-sized heads of garlic. These vegetables must be added to the plums.
After all the ingredients have been collected, they must be salted (1 tbsp), sprinkled with sugar (2 tbsp) and added a packet of khmeli-suneli spices (15 g). After thorough mixing, the pan with the contents should be put on fire and cooked for 20 minutes, stirring occasionally. Then the finished sauce should be poured into sterilized jars and sealed with metal lids.
Dry adjika
Any housewife who likes to surprise her household with unusual, original and aromatic dishes should know how to cook, since this seasoning can make the taste of almost any dish original: it can be added to baked meat, soup, side dish, as well as diluted with liquid and created unique sauce. There can be a lot of options for its preparation, but the one given here is the most optimal, since it is universal.
So, how to cook dry adjika? To do this, you need to prepare in advance - dry the hot red pepper, which can take about a couple of weeks. After it becomes dry, grind 600 grams of peppercorns on a wire rack, in a coffee grinder or in any other way, add 4 tbsp. l. dry coriander, a couple of tablespoons of dill seeds, the same amount of suneli hops and, finally, a little salt. After all the ingredients are combined, mix them well and can be used!
It is very easy to prepare such a mixture, but in order for it to be truly irreplaceable, you need to strictly observe the proportions of each seasoning. If you wish, you can experiment with them yourself.
Adjika from beets
An equally original option for preparing adjika for the winter is to make it from beets. To do this, you need to remove excess and thoroughly wash a couple of kilograms of red beets, the same amount of ripe tomatoes, half as much bell pepper, 300 grams of garlic and hot chili pepper. All vegetables must be thoroughly dried on a towel and passed through a meat grinder; it will be better if you do this a couple of times. Next, they need to be placed in one common pan, brought to a boil and, immediately reducing the heat, cook for an hour, stirring occasionally. As soon as the allotted time has passed, you need to add half a glass of sunflower oil (refined), 2 tbsp. l. soy sauce and 3 tbsp. l. granulated sugar and salt to taste. Now all the collected ingredients must be mixed well and continue to cook for 20 minutes. Then the entire contents of the pan should be placed in sterilized jars and rolled up under metal lids.
Adjika from tomato
This option on how to prepare adjika from tomatoes for the winter will be very popular with those who love pasta; it goes well with it.
In order to make such adjika, you need to peel 2.5 kilograms of tomatoes and pass them through a meat grinder. Next, you need to put them in a saucepan and cook until they boil. After the tomatoes boil, the heat must be sharply reduced and the cooking process continued for another half hour.
In the meantime, you need to mince a couple of kilograms of carrots and half as many sour apples (without cores and skins). After 30 minutes of cooking the tomatoes, you need to add these ingredients to the pan and continue heat treatment for another 30 minutes. While the vegetables are boiling, you need to grind a kilogram of bell pepper and 4 hot peppers in a meat grinder, add 300 grams of chopped garlic to them and put it all in a saucepan with the cooking vegetables and stir well.
After the total mass boils, you will need to reduce the heat again and continue cooking for half an hour. Once the allotted time has passed, add 1.5 cups of vegetable oil, salt and sugar to the adjika at your discretion. After stirring, all ingredients should be cooked for another 15 minutes, and you can roll them into jars.
How to prepare adjika from tomatoes (without heat treatment)?
Fans of such a wonderful seasoning will certainly admire the taste of tomato adjika, prepared without any heat treatment. In order for it to have the most intense taste, you need to take the ingredients in clearly defined quantities.
A kilogram of bell pepper must be cut, cleared of seeds and stalks, and all seeds and membranes must also be removed from a couple of hot peppers. You also need to prepare 5 medium horseradish roots, wash them and cut them into small pieces. Separately, peel the garlic (5-6 medium heads) and cut five kilograms of ripe tomatoes. All ingredients must be thoroughly ground in a meat grinder, for which you can pass them through the unit twice or even three times. Now the adjika is ready - all you have to do is add 100 grams of salt and mix everything thoroughly. Now it can be poured into jars and completely covered with plastic lids (regular plastic bottles can be used as containers).
It is very easy to prepare this adjika at home. From the presented amount of ingredients, five liters of the finished product are obtained.
Adjika from zucchini, onions and apples
If you know how to prepare adjika from tomatoes, then you can experiment with creating it from other ingredients. This seasoning turns out wonderful if you make it from apples, zucchini and onions. Adjika prepared according to this recipe can be stored until winter and enjoy its fresh pungency in the cold.
To prepare, you need to grind three kilograms of seeds and peeled zucchini in a meat grinder, add to them 1.5 kg of red tomatoes, 1 kg of sour apples, the same amount of onions, 0.5 kg of carrots and the same amount of sweet bell pepper. To the total mass you need to add a glass of vegetable oil, 0.5 cups of sugar and a couple and a half tablespoons of salt (a small heap is possible). All ingredients must be mixed well and simmered for 40 minutes, stirring occasionally so that the contents do not burn.
After the allotted time has passed, add a glass of chopped garlic cloves and a tablespoon of dry hot ground pepper to the pan. The mixture needs to be boiled for another five minutes, then add half a glass of table vinegar, mix thoroughly and place in sterilized small jars, rolling under metal lids using a special machine.
Adjika with walnuts
Another unusual, but very original recipe for homemade adjika - with walnuts. Experienced housewives assure that using this technology it is prepared very quickly and immediately after cooking it has a bright taste. Also, due to the fact that the dressing is not subjected to heat treatment during the preparation process, it contains a huge amount of useful substances and vitamins.
So, in order to prepare nut adjika, you need to take 250 grams of peeled kernels, three medium tomatoes, one large bell pepper, three hot peppers, a large bunch of your favorite greens, cloves from three heads of garlic and grind it all in a meat grinder (you can twice) or blender. After this procedure, you need to add three tablespoons of rice vinegar and olive oil, as well as one teaspoon of salt, and mix everything thoroughly again until smooth.
After such simple manipulations, the nut adjika will be ready. It is ideal for meat and fish dishes; all guests will certainly admire its taste. In this recipe, the quantity of ingredients is calculated in such a way that the result is a hot sauce, so that if desired, the volume of each of them can be calibrated based on your individual preferences regarding the pungency and spiciness of your favorite product.
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 mixture.
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!