How to make homemade adjika for the winter. Homemade adjika for the winter - the best recipes for harvesting with and without cooking

Over time, the famous Caucasian sauce has undergone many changes in Slavic cooking. The basic ingredients, delicious aroma and rich taste remained unchanged.

Most modifications of the adjika recipe are due to the desire to diversify the taste and the need for storage. spicy adjika at home.

Acute adjika for the winter - general principles of preparation

Regardless of the adjika recipe, for its preparation you will need:

When preparing spicy adjika for the winter, you should remember that you need to work with pepper only with gloves, otherwise you can get severe skin irritation.

Pepper. The more fleshy and juicy the pepper is, the thicker and more pleasant the sauce will be.

As a rule, two types of peppers are used - sweet and hot. Sweet varieties (Bulgarian, Paprika, Gogoshar) can be replaced and varied, and in the case of spicy varieties It is better to strictly adhere to the recipe. The most hot are the chili peppers "Jalapeño" and "Habanera", you need to be extremely careful with them, the usual "Spark" and "Ukrainian bitter" are softer.

Salt you should choose stone or coarse grinding, in recipes it is usually given exactly its amount.

Herbs give aroma, dry herbs utskho-suneli, hops-suneli, coriander, dill seeds are traditionally used. Fresh herbs give boiled adjika a wonderful aroma, but spoil appearance- when cooked, they acquire an earthy hue.

Garlic it is always used in adjika, but its amount depends on whether it is the main source of spice. If the recipe calls for a lot of hot peppers, the amount of garlic can be reduced.

Tomatoes. Tomatoes were not part of the traditional adjika, but today almost half of the spicy adjika recipes for the winter include tomatoes and other vegetable purees used to thicken the sauce. When choosing tomatoes, attention should be paid to their structure. Dense, ripe, not very juicy fruits with a minimum of liquid inside are optimal.

Depending on the recipe, you can store spicy adjika prepared for the winter in the refrigerator, cellar or other cool place. In any case, for long-term storage, the sauce must be placed in sterilized jars.

Spicy adjika for the winter (classic)

The classic Abkhazian adjika is a great addition to smoked sausages and grilled sausages. meat dishes.

Ingredients

Red bell pepper– 2 kg

Paprika - 700 g

Red hot chili pepper - 600 g

Garlic - 400 g

A mixture of spices (dill seeds, coriander, suneli hops) - half a glass

Salt rock 5 tablespoons

Fresh cilantro - half a bunch

Vinegar 9% - 4 tbsp.

Cooking method

Bulgarian and bitter peppers must be thoroughly washed and wiped dry with a clean kitchen towel. In bell peppers, seeds and stalks should be removed; in bitter peppers, only stalks should be removed. The seeds are left so that the spicy adjika for the winter turns out to be as hot as possible.

After preparing the pepper, it is necessary to peel the garlic from the husk and disassemble it into teeth.

Vegetables, garlic and hot pepper seeds must be scrolled in a meat grinder 2 times until the most homogeneous mass is obtained.

Then spices, herbs, salt, vinegar must be added to the mass and put on a slow fire. As soon as the mixture boils, immediately remove from heat, arrange in sterilized jars and roll up. If the bright saturated color of adjika is important, it is better not to add fresh herbs.

Store adjika in a cool, dry place for no more than 6 months.

Spicy adjika for the winter (tomato)

Very fragrant, spicy and, at the same time, softer than traditional, tomato adjika is ideal for boiled meat, poultry, vegetable side dishes and rice dishes.

Ingredients

Tomatoes - 2.6 kg

Carrot - 900 g

Hot pepper (Chile) - 3 pcs.

Vinegar - 200 ml

Sugar - 200 g

Sweet pepper paprika - 900 g

Coarse salt - 1/4 cup

Garlic - 0.3 kg

Green apples - 800 g

refined vegetable oil- 200 ml

Cooking method

First of all, you need to prepare the ingredients. Wash, dry and peel peppers, apples, carrots and tomatoes. Remove stems and seeds from peppers. Peel the apples and remove the core. Remove skin from carrots. Remove the stalk and remove the skin from the tomatoes.

Place the prepared products in a meat grinder and skip 2-3 times until a homogeneous structure is obtained.

Pour the mixture into a suitable saucepan and place on the stove. Stirring occasionally, simmer for an hour, then add salt, vinegar, sugar, oil and minced garlic.

Wait until the mixture boils again, boil for another 5 minutes and remove from heat.

Then put adjika in clean, dry jars, cover with lids without twisting. Sterilize filled jars in a saucepan right size for 10 minutes, then roll up.

Spicy adjika for the winter (soup)

A very spicy fragrant sauce perfectly sets off the taste of meat and vegetable dishes. Can be used as a seasoning for soups.

Ingredients:

Pink tomatoes with dense pulp - 3 kg

Hot jalapeno pepper - 2 pcs

Paprika pepper - 1 kg;

Pepper Gogoshary - 1 kg;

Garlic - 10 large cloves;

Coriander - 1 tbsp. spoon

Sea salt or coarse grinding - 2 tbsp. spoons;

Freshly ground allspice - 0.5 tsp

Parsley and cilantro - half a bunch

Freshly ground black pepper - 1 teaspoon

Cooking method

Wash the vegetables, remove the seeds and membranes from the peppers, remove the white parts from the tomatoes. Remove the husk from the garlic and pass it through a garlic press. Grind peppers and tomatoes with a meat grinder or blender.

Rinse thoroughly and let the greens drain completely, then chop them as finely as possible and add to the vegetable mixture.

Using a pestle, grind the coriander and salt into a powder.

Add spices to adjika and cook over low heat for 10-15 minutes after boiling. Pour the hot sauce into pre-sterilized jars and seal.

Spicy adjika for the winter (cool)

This recipe is notable for the fact that it is the classic adjika seasoning that is being prepared, and not the sauce, but it can be used only in small quantities.

Perfectly combined with dishes of Abkhazian cuisine, vegetable stew, salads, fish and even pasta.

Ingredients

Basil - 2 large bunches

Parsley - half a bunch

Dill - half a bunch

cilantro - 1 large bunch

Mint - 1 small bunch

Tarragon - 0.5 bunch

Thyme - a few sprigs

Young garlic 3 large heads

Fresh hot pepper (jalapeno) - 3 pods

Salt - 2 tbsp. spoons

Walnut oil - 3 tablespoons.

Cooking method

Pepper must be prepared in advance. In the old days, it was strung on a thick thread and hung up to dry for a month in a warm, well-ventilated room. If this is not possible, you can dry the pepper using the “accelerated” method, using an electric vegetable dryer, or by placing the peppers for 3–4 hours in an ajar oven heated to 30–40 degrees.

Dried peppers must be washed well and cut off the stalks.

Peeled garlic and washed and completely dried herbs are added to the prepared pepper and scrolled together in a meat grinder.

Add salt and oil to the crushed pasta and mix it until completely homogeneous.

The finished seasoning must be decomposed into sterilized jars and twisted. It can be stored in the refrigerator for 6 months, in the cellar and on the balcony for up to 4 months.

Spicy adjika for the winter (without cooking)

Fragrant and spicy adjika is great as a sauce for meat and seasoning for borscht. Cooked without boiling and adding vinegar, adjika, however, can be stored for a long time without a refrigerator.

Ingredients

Dense tomatoes - 1 kg

Garlic - 0.3 kg

Salt - 1 tbsp. spoon

Chile - 0.5 kg

Pepper Ratunda - 1 kg

Cooking method

Wash tomatoes and remove stems. Wash and de-seed Bell pepper. Wash the chili. Peel the garlic from the husk. Grind all the ingredients in a meat grinder, add salt, mix well and cover with a lid.

The mixture should ferment. To do this, it must be left covered in a warm room for 3 days. It needs to be stirred two or three times a day.

After 3 days, adjika is ready, it must be laid out in sterilized jars and tightly closed with nylon lids.

You can store not only in the refrigerator, but also in the cellar.

Spicy adjika for the winter (with nuts)

Spicy adjika with nuts amazingly complements the taste of hot dishes and goes well with tomato sauce.

Ingredients

Red hot pepper - 1.3 kg

Fresh green cilantro - 1 bunch

Coarse salt - 1.5 tbsp. l.

Garlic - 100 g

Dry basil - 1 tsp

Walnuts– 250 g

Cooking method

Wash and de-seed peppers. Put them in a large container, pour warm water, tightly press down with a lid and set aside for an hour. It is impossible to leave pepper in water longer, otherwise it may lose its sharpness.

After an hour, drain the water and place the pepper in a food processor, add herbs, peeled garlic, salt and nuts. Grind until smooth.

Pour into sterilized jars and close tightly with lids. Such adjika should be stored in the refrigerator.

Garlic is present in any adjika recipe, and it usually takes quite a lot of time to peel it. There is an easy way to do it in minutes. So, at the head of garlic, it is necessary to cut off the stalk and put the head on a cutting board and hit it hard with the base of the palm several times. Then put the slices in a saucepan, cover with a lid and shake the dishes vigorously. After that, most of the slices will be completely peeled, and the remaining husks will be removed very easily.

When harvesting spicy adjika for the winter, seeds should not be removed, they contain the lion's share of bitterness, but if you need to cook medium-spicy adjika, some of the seeds should be removed.

Traditionally, spicy adjika for the winter is prepared in large portions and rolled into large jars. This is not always convenient. So that the sauce is always at hand, and it can be used in everyday cooking, you can freeze adjika in small plastic containers or ice molds. These fragrant pieces of ice are very convenient to add to soups, stews and other hot dishes.

In the old days, the ingredients were ground with special stones. It is believed that it is this processing method that best preserves the aroma and emphasizes the taste of the seasoning. Today, most Caucasian housewives, when grinding ingredients for adjika, prefer a manual meat grinder, this is due to the fact that products are cut in an electric combine and blender, and ground in a meat grinder.

Having prepared spicy adjika for the winter, you can enjoy a unique fragrant sauce that has absorbed the flavors of summer. In addition, with the right approach, cooking spicy adjika for the winter does not take much time.

Adjika is considered a national Abkhaz delicacy, but its recipe is firmly rooted in every country. The dish can be prepared as a sauce and dry seasoning, it all depends on personal preference. Adjika is based on plums, tomatoes, apples. Mandatory component chili or horseradish are considered, they give the dish the desired spiciness. Often, adjika contains spicy herbs, they allow you to achieve a refined aftertaste. The sauce is served with fish and meat dishes; it rightfully takes pride of place on the kitchen table of every family.

Traditional adjika recipe

Abkhaz cooking technology is considered the basis of the basics, so it makes sense to consider it first. According to the national recipe, tomatoes are not added, a rich color is achieved due to hot red pepper.

red pepper (hot) - 0.9 kg.
rock salt - 60 gr.
garlic - 525 gr.
a mixture of coriander, dill seeds, suneli hops - 65 gr.

Wear rubber gloves to protect your hands from burns. If desired, you can make adjika less spicy by taking not 900 gr. red pepper, and 400-500 gr. In this case, it can be replaced with paprika, judge by the desired result.
Separate the stalks from the peppers, wash the pods and remove the seeds. Pass the components through a meat grinder several times (you can use a blender). Do the same manipulations with fresh garlic, after peeling it from the husk.
Mix pepper and garlic porridge with ground spices (suneli hops, coriander, dill seeds), add salt. Mix the mass with a fork until smooth, if desired, add more cilantro and fresh chopped dill.
The classic cooking technology does not require cooking. Store adjika in the refrigerator for no longer than 5 months. Choose glass or plastic container with tight-fitting lid.

Adjika with tomato paste

chili pepper - 165 gr.
fresh plum - 2.2 kg.
fresh tomatoes - 600 gr.
oil (preferably olive) - 125 ml.
tomato paste - 220 gr.
table salt - 60 gr.
dill - 1 bunch
Bulgarian pepper - 350 gr.
granulated sugar- 145 gr.
garlic - 300 gr.

If desired, you can take more tomatoes (for example, 700 gr.). Wash the plums, remove the stones, rinse with water again and dry with paper towels.
Remove the stalks from the bell pepper, cut, clean the cavity from the seeds and rinse. Put on rubber gloves, wash and clean the chili peppers and pat dry.
Peel the garlic, rinse the dill with water and chop it coarsely. Turn on the blender, first chop the fruits of the plums in it, then remove the porridge and move it into a deep bowl.
Now cut the tomatoes into cubes, after removing the inedible parts. Pass the tomatoes through a blender. When they turn into porridge, add chopped chili, bell pepper, dill and peeled garlic.
Take a deep dish with thick walls and a bottom, move the porridge from tomato, bell pepper, chili, garlic and dill into it. Add chopped plums, put on a slow fire.
Boil the mass for about 50-60 minutes, during which time it will boil down. Add tomato paste, salt, butter, sugar, mix, simmer for another 1.5 hours at low power.
After the allotted time, turn off the burner, pour the mixture into sterilized jars, roll up. You can skip the last step by packing adjika in glass containers. Duration of storage in the refrigerator - 6 months.

carrots - 900 gr.
sweet and sour apples - 1.1 kg.
tomatoes - 2.6 kg.
chili - 200 gr.
Bulgarian pepper - 1.4 kg.
rock salt - 25 gr.
granulated sugar - 130 gr.
vinegar solution (table, wine or apple) - 110 ml.
garlic - 220 gr.
horseradish - 200 gr.

Wash all fruits and vegetables. Remove the core and stalks from the apples, chop the fruits into orange slices. Remove seeds from bell pepper, cut into pieces. Wash the tomatoes, cut the stalks, peel the carrots.
Put on gloves, rinse the chili under running water, remove the seeds, you won't need them. Remove the husk from the garlic, divide the head into individual cloves.
Place bell peppers, garlic, tomatoes, carrots, apples in a blender bowl, chop until porridge. Transfer the mass to a thick-bottomed saucepan, put on a slow fire.
The duration of cooking is 1 hour, during this period you need to grind chili in a meat grinder or blender, and then mix it with horseradish.
After the specified period, add the power of the burner to the middle mark, send hot pepper with horseradish to the pan. Simmer for another 45 minutes, then add salt and sugar, pour in vinegar.
Bring the mass again until bubbles appear, leave for 10 minutes. Wash glass jars with soda, dry. Pack the finished product into containers, roll up or screw on the lids. After cooling, move the adjika to the refrigerator or cellar.

Adjika with plums

sugar - 185 gr.
plums - 4.3 kg.
chili pepper - 110 gr.
dill - 1 bunch
parsley - 1 bunch
fine salt - 90 gr.
tomatoes - 1.8 kg.
garlic - 280 gr.

Place the plums in a colander, wash thoroughly to remove the whitish cast. Cut into 2 parts, remove the bones. Put on gloves, rinse chili under cold water, remove the seeds and cut off the stem.
Now peel the garlic, you can replace it with white onions or table horseradish. Wash the tomatoes, cut into cubes, remove the inedible parts.
Mix plum pieces with chili, tomatoes, garlic/onions. Send vegetables to a blender or pass 3 times through a meat grinder. Pour the porridge into a thick-bottomed saucepan, put on fire.
When bubbles appear, reduce the power to a mark between the minimum and average. Pour sugar, fine salt, cook until the granules dissolve, stir constantly.
The duration of languor is 1.5 hours. After 15 minutes, add chopped dill and parsley, after cutting the branches from them. While the mass is cooking, sterilize the jars and lids for further twisting.
After the specified period has expired, pour the finished adjika into containers, twist. Turn the container upside down, cool at vivo. Move to storage in the basement, refrigerator or cellar.

Bulgarian pepper - 1.2 kg.
ripe plum tomatoes - 2.8 kg.
chili pepper - 30 gr.
garlic - 280 gr.
granulated sugar - 30 gr.
table vinegar (concentration 9%) - 65 ml.
salt - 55 gr.

In the end, you will get 3 liters of finished adjika. The composition will not be too spicy due to the small amount of chili pepper, if desired, the amount can be reduced.
To final product was not liquid, wash the tomatoes and dry them. Then chop into slices, transfer to a colander and leave over the dishes, during this period the juice will drain.
Remove the seeds and stems from the chili, and do the same with the bell pepper. Chop the vegetables into slices, move to a blender along with the tomatoes. Scroll to the state of porridge, add the garlic and chop again.
Pour granulated sugar and salt into the finished composition, pour in the vinegar solution. Place the finished gruel in a saucepan, cook for about 1.5 hours, stirring occasionally. After that, pour into sterilized containers, roll up.
Turn the container upside down, wait until it cools at room temperature. Take the finished adjika to a place for long-term storage, a cellar or refrigerator is considered an ideal option.
The composition can be consumed after 3 days after preparation. The shelf life is 3 months, subject to optimal temperature regime(10-12 degrees).

Adjika with beets

granulated sugar - 110 gr.
garlic - 60 gr.
drinking water - 265 ml.
vegetable oil - 260 ml.
beets - 1.9 kg.
bell pepper - 260 gr.
tomatoes - 750 gr.
chili - 2 pods
onion - 230 gr.
vinegar essence - 40 ml.
salt - 30 gr.

The technology of preparation differs from all others with a sweet, spicy aftertaste, which is achieved due to the contained beets and chili peppers.
Wash, peel the beets, cut them into cubes and place in a blender (you can scroll 3 times in a meat grinder). Peel the chili, remove the leg and seeds, mix with sugar and salt. Send this mixture to a blender, scroll along with the beets.
Remove the previous mass, transfer it to the bowl. Peel the tomatoes, remove the skin if possible. Remove the seeds from the cavity of the bell pepper, cut off the legs. Scroll the tomatoes and peppers in a meat grinder 2-3 times.
Clear onion, chop it into very thin half rings. Fry in a hot frying pan with sunflower oil(until golden brown). Add tomato and bell pepper porridge to the pan, pour in water. Simmer the mass for a quarter of an hour.
Put the beet composition in the pan, send the frying to the container. Put on fire, cook for about 45 minutes under the lid. Stir occasionally so that the mass does not burn to the walls.
Pour in 10 minutes before done. vinegar essence, add minced garlic. Pour the mixture into jars, seal tightly or screw on plastic lids. Leave to cool, then move to the cold for storage.

tomatoes - 550-600 gr.
chili pepper - 40 gr.
bell pepper - 200 gr.
fresh dill - 1 bunch
fresh parsley - 1 bunch
sugar - 20 gr.
salt - 20 gr.
wine vinegar - 200 ml.
grated horseradish - 80 gr.
seasonings - to taste
garlic - 1 head

Wash the tomatoes, pour boiling water over them, remove the peel. Cut the tomatoes in half, remove the seeds. Do the same with bell and chili peppers. Peel the garlic from the husk, divide the head into teeth.
Pass garlic, tomatoes, chili and bell pepper through a blender or meat grinder. Grate the horseradish in advance, add to the cooked pasta.
Stir until smooth, transfer to a deep bowl, wrap the container with cling film. Send to the refrigerator for 20 hours. Take out and stir when done.
Now add sugar, salt, add spices to taste. Wash and dry parsley with dill, chop, mix with vinegar. Add mass to the previous mixture.
Pack ready-made adjika in small jars, store in the refrigerator or cellar for no longer than 3 months. Serve with meat, fish, side dishes, seafood.

Consider cooking adjika based on ripe plums, tomatoes, bell or chili peppers. Add your favorite spices as desired, make a sauce with beets, apples, horseradish or tomato paste.

Video: adjika from zucchini

Good day to all!

Love spicy like I love it? Then this article will definitely come in handy for you! Having prepared for the winter, it's time to start harvesting such a beautiful, fragrant sauce like adjika. Moderately spicy, it will be an addition to any dish. It can also be used in all kinds of marinades and gravies.

And how useful this sauce is, you can’t even say. After all, this is just a storehouse of vitamins from vegetables, which are preserved as much as possible during cooking! This is exactly what most people need in the cold season.

By preparing adjika in summer or autumn, you will provide yourself with a great sauce until the next harvest. I also want to note that all the recipes are very simple, but they require equipment: a blender or a meat grinder.

The most delicious homemade adjika for the winter with horseradish without cooking

Cooking adjika without cooking is good because there is no thermal processing of vegetables during cooking. Thus, we save all the vitamins that will more than once help the body cope with colds and viruses.

We will need (for 5 cans of 0.5 l):

tomatoes - 2.5 kg;
hot pepper - 200-300 g;
red sweet pepper - 3 pcs.
horseradish root - 200 g;
garlic - 250 g;
sugar - 1.5 cups;
vinegar 9% - 1.5 cups;
salt - 0.5 cups.

Cooking:

We separate the containers so that the amount of hot pepper can be adjusted to your liking.

We taste it so that there is enough salt and sugar.

Recipe for homemade adjika with apples for twist

Apples are widely used in the preparation of adjika. They bring out their sweet and sour taste, combined with hot peppers, filling the sauce with even more flavor.

Be sure that apples will definitely not spoil the dish, but will make it even tastier.

We will need:

Cooking:

A simple and quick recipe for spicy adjika from tomatoes with garlic without cooking

Another very simple no-boil recipe with vinegar. Adjika turns out to be moderately spicy, slightly burning the tongue, in general, such as many people love it.

And, since nothing needs to be cooked, time is significantly saved, which can be usefully spent with your family and friends.

We will need (for 3.5 l adjika):

Cooking:

Gorloder at home for the winter without vinegar

You can also prepare adjika without vinegar. It will keep well throughout the winter.

Just imagine what aroma will reign in your kitchen while boiling vegetables! It's just incredible - you will lick your fingers!

We will need:

Cooking:

Taste, add salt if necessary.

Adjika from zucchini with tomatoes - you will lick your fingers!

We will need:

zucchini - 3 kg;
carrots - 500 g;
Bulgarian pepper - 500 g;
tomatoes - 1.5 kg;
garlic - 200 g;
red ground pepper - 2 tablespoons;
sugar - 100 g;
salt - 2 tablespoons;
vegetable oil - 200 ml.

Cooking:

Burning adjika from gogoshar

Gogoshary is a type of pepper that tastes sweet and spicy at the same time. But, if you do not have this type of pepper, then, of course, it can be replaced with sweet.

A dish using gogoshars turns out to be very spicy and interesting.

We will need:

gogoshary - 1 kg;
tomatoes - 1.5 kg;
apples - 0.5 kg;
carrots - 0.5 kg;
hot pepper - 150 g;
garlic - 250 g;
vegetable oil - 150 ml;
salt - 1 tbsp.

Cooking:

Be sure to taste it. And, if necessary, add salt.

Video on how to cook classic Abkhaz adjika without bell pepper

Spicy adjika without tomatoes and sweet peppers using suneli hops looks quite dense. It's perfect for the spicy lovers. Watch the video and learn how to quickly prepare this wonderful sauce.

We will need:

hot pepper - 700 g;
garlic - 500 g;
salt - 7 teaspoons;
hops-suneli - 7 teaspoons.

Cooking:

Delicious spicy tomato and pepper sauce for the winter with cooking

We will need (for 6 cans of 0.5 l):

Cooking:

Green adjika in Georgian with onions at home

Green adjika is obtained due to the large amount of greenery in its composition. Just imagine the amount of goodness that fills this wonderful sauce!

We will need:

Cooking:

That's all, friends! As you can see, cooking adjika will not be difficult for you. Most of the work will be done by your favorite kitchen helpers, it only takes a little time from you. But the result is worth it. And it will definitely be appreciated!

Do you know what real Abkhazian and Georgian homemade adjika is? How do you say authentic? So. It is a paste of hot red pepper, garlic, salt and herbs. And that's it, nothing else is added. Incredibly fragrant, burning and spicy meat sauce. It's not hard to make, but...

however, everything rests on a variety of pepper, which grows only there, in Abkhazia, and some spices, such as blue fenugreek (“utskho suneli”), which, for some reason I don’t understand, are not sold here (“suneli hops” are, but “utskho” why No, it's surprisingly simple. And yet you can try to make such an adjika.

How to make Georgian adjika at home

We grind in a mortar to a homogeneous paste 2-3 hot red peppers (since we can’t get Abkhazian pepper, we choose the most vigorous chili) along with 2 cloves of garlic and a large sea salt. We add pounded dry spices there (1/3 tsp each of suneli hops for lack of utsho and cilantro seeds). And it's all. Such adjika is stored in the refrigerator, it costs a very long time.

The above recipe for adjika quite accurately conveys its authentic spirit. The addition of basil, dill, and similar liberties, which are also recommended in addition to it, is a matter of taste. Like all other recipes for adjika or what it is called.

What is called home adjika with us

In Russia, Ukraine and many other countries of the post-Soviet space, the subject of conversation is tomato sauce, in which everyone adds something to their taste. In our area, homemade adjika has lost its original appearance, becoming a completely different dish. Given its popularity and versatility, we most often preserve it - a boiled mixture of tomatoes and sweet bell peppers, to which all kinds of vegetables and herbs, fruits and spices are added.

I cook the most basic version of adjika - from ripe sunny tomatoes and poured sweet pepper. I use it as a sauce for meat and pasta, rice and lentils, actively add it to borscht and kharcho, eat it with dumplings and manti. It is ideal - discreetly bright, richly modest, fragrant and emphasizing. I recommend it to you as a base for soup dressings and stews, an additive to stewed beef and fried pork, "quick" ketchups and tomato sauces.

Ingredients for the recipe for adjika "in Russian"

5 kg of ground tomatoes of the "Cream" type;
5 kg of red bell pepper;
0.5 cups of table vinegar;
1 cup of sugar;
2-3 heads of garlic;
salt to taste.

Homemade adjika from tomatoes and bell peppers

The set of products is very concise - there is nothing superfluous in it, only the most necessary, but it is precisely in this minimalism that the most main secret my adjika: simplicity and richness of taste. TOMATOES

So, wash the tomatoes, leave them for 10-15 minutes so that the water is a little glassy. We carefully cut off the spoiled places, crushed, scratched, ugly and substandard. We remove the stem. depending on fruit size cut them into 2-4 pieces.

PEPPER

Wash, remove the stalk, and with it all the seeds, membranes and possible spoiled parts.

GARLIC
We clean the garlic, wash it. Everything, the main part of the work is over, we will no longer breed dirt. Next, we involve free labor in the person of a spouse or children in the process - the first has an incentive (who doesn’t dream of delicious spaghetti with amazing homemade sauces?), The second category of assistants is happy to try solely for the sake of ideological considerations.

MEAT GRINDER

We take out a meat grinder, install (collect) on a table, convenient for the work of gentle male hands and small children's hands. We designate the front of work - peeled peppers and sliced \u200b\u200btomatoes. Everyone, having given an important strategic task, we leave for the next room - to do a manicure, read a book, chat on the phone. As soon as you hear that the subordinates have coped with the task, return - you are left with completely nonsense.

COOKING

Pour the twisted tomatoes and peppers into a large saucepan and put on fire. Bring to a boil, reduce the gas to a minimum and boil adjika for about 40 minutes.

SALT, SUGAR

Add sugar and salt and taste. Let's try again. We correct the taste and conduct a tasting again (preferably with a slice of fresh Borodinsky and a couple of pieces of boiled pork). As soon as it seems to you that it would not hurt to add a little more, quite a bit of salt, stop: just enough. As a rule, cooled adjika feels a little more salty than hot.

VINEGAR, GARLIC. SUNSET

Banks sterilized? Did you boil the lids?

Then quickly pour in the vinegar, squeeze the garlic, stir well and pour. Cover with lids, roll up and hide under a couple of blankets. After a day, adjika can be transferred to the pantry, where it can be stored, taking it out as needed.

This is all. Really, just? Especially playful. Output - approximately 6.5 liters.

This is how much homemade adjika is stored in my pantry, a product in demand!

What products can you make adjika at home?

By experimenting, you can add various components to adjika:

- zucchini and eggplant;
- carrots and pumpkin;
- plums and cherry plums;
- beets and celery;
- apples and pears;
- mushrooms;
- green tomatoes;
- horseradish;
- chilli;
- onion;
- vegetable oil;
- nuts;
as well as a variety of herbs and spices.

And what do you make adjika from?

Exists great amount ways to cook adjika from tomatoes. Recipes can be selected, depending on the skill level of the hostess, both quite simple and more complex. How to prepare the most delicious adjika from The best recipes are collected in our article. But I want to note the fact that each of us has different taste preferences. Therefore, it is not necessary to argue that it is the workpiece prepared according to a certain recipe that is the most delicious. They are all "the most delicious" to some extent. And the choice is yours.

Adjika "Home comfort"

Are you looking for the most delicious adjika recipe? Then try this one. Adjika prepared according to this recipe has a mild taste, without excessive spiciness. In addition, this method of cooking has its own zest - these are apples. They affect the taste of the dish so much that it becomes a great addition to any side dish.

List of ingredients:

about two kilograms of tomatoes;
one kilogram of apples (variety is unimportant);
one kilogram of carrots;
one hundred grams of hot pepper;
one hundred and fifty milliliters of vinegar;
one hundred and fifty grams of sugar;
two hundred milliliters of sunflower oil;
two hundred grams of garlic;
fifty grams of salt.

The main role in this recipe is given to tomatoes, since they, interacting with seasonings, give extraordinary taste. It follows from this that the tomatoes must be neither green nor sluggish.

Cooking method. From pre-washed tomatoes, it is necessary to cut the stalks. Further, if the tomatoes are small, then they are cut into two parts, if large, then into four parts. Apples are peeled and the core is removed. Carrots need to be washed and peeled. Seeds are removed from sweet and hot peppers. Grind everything with a meat grinder, and then transfer the resulting mass to a bowl with a thick bottom or a cauldron. After that, everything is thoroughly mixed with a wooden spoon, and then placed on the stove. Adjika is cooked for 60 minutes, but at the same time it should be constantly stirred. Already at the end (about seven to ten minutes before the end) you need to add garlic, vinegar. After that, the dish is mixed again, boiled well and poured into jars.

Adjika with horseradish

Required Ingredients:

about two kilograms of red tomatoes;
one kilogram of sweet pepper;
three hundred grams of garlic;
three hundred grams of hot pepper;
three hundred grams of horseradish (one fresh root);
two hundred grams of salt;
two hundred milliliters of vinegar (necessarily 9%).

Cooking method. Tomatoes need to be washed and cut off their stalks. The pepper is thoroughly washed, the seeds are removed, the stalk is cut out. Horseradish and garlic are peeled and cut into very small pieces (some housewives prefer to grind these ingredients in a meat grinder). Sweet and bitter peppers, together with tomatoes, are passed through a meat grinder. Next, you need to add salt, vinegar, chopped garlic and horseradish. After thorough mixing, all unnecessary liquid is drained. We lay out the resulting mass in jars and close. It is best to store in the refrigerator on the bottom shelf. As a rule, it turns out about 3 liters of adjika.

Adjika with garlic and tomatoes

The most delicious tomato and garlic adjika is suitable for both spicy lovers (adding garlic) and people who do not like too spicy preparations.

Required Ingredients:

about three kilos of tomatoes;
1 kg of Bulgarian sweet pepper;
500 g of garlic;
150 grams of hot pepper;
one hundred grams of salt;
three tablespoons of sugar.

Cooking method. Initially, all seeds must be removed from the bell pepper. Then the stalks are removed and the garlic is peeled from the husk. And only after completing all of the above steps, you can start washing all the vegetables. After that, Bulgarian and hot peppers are passed through a meat grinder. Salt and sugar are added to the resulting mixture. After completing all these steps, you need to put the dish in the refrigerator for a day. In the morning, all excess fluid is washed off. After cooking, adjika is placed in pre-prepared jars, and then placed back in the refrigerator for further storage.

Adjika "Kyiv"

Some argue that this is the most delicious adjika. Prepared for the winter, it will appeal to even the most sophisticated gourmets. In addition, it is quite easy and simple to prepare it.

Required Ingredients:

5 kg of tomatoes (ripe);
bell pepper (1 kg);
sour apples (1 kg);
carrot (1 kg);
two tablespoons of salt;
2 cups of sugar;
black and red pepper (one tablespoon each);

First you need to wash all the vegetables. The pepper is de-seeded and the core is cut out. Then the peel is removed from the tomatoes (to make this faster and easier, it is recommended to pour boiling water over the tomatoes for five to seven minutes). After that, all the vegetables are chopped in a meat grinder. Oil, sugar, salt, spices are added to the resulting mass. Next, the resulting mixture is placed on the stove and cooked until the desired density is obtained. After it immediately needs to be poured into pre-prepared containers. It is best to store in a cool place - a refrigerator, basement, cellar.

Adjika in Armenian

Despite the duration of the cooking process, adjika made according to this recipe will not leave you and your guests indifferent to its taste.

Required Ingredients:

about 5 kilograms of tomatoes (ripe);
0.5-1 kilogram of garlic;
0.5 kilograms of hot capsicum;
salt (to taste).

Method of preparation: vegetables need to be washed and cleaned from seeds and core. Garlic, peppers and tomatoes are ground in a meat grinder. Salt is added to the resulting mass. Then the dish must be left in an enamel bowl for a period of ten to fifteen days. This time is necessary for adjika to ferment, and every day it needs to be stirred. It is important to remember that tomato juice should be drained before garlic and pepper are added to the dish. If this is not done, then adjika will seem undersalted.

Adjika "Restless Sinner"

This recipe is perfect for lovers of "thrill" sensations. Having tried such adjika, everyone will appreciate its peppercorn.

Required Ingredients:

about 2 kilograms of tomatoes (red);
twenty pieces of sweet pepper;
ten - fifteen pieces of hot pepper;
400 grams of garlic;
three sticks of horseradish;
two bunches of parsley;
two bunches of dill;
four tablespoons of salt;
four tablespoons of sugar;
vinegar to taste (required 9%).

Cooking method. Before preparing this dish, you need to thoroughly rinse all vegetables, and then rid them of seeds and stalks. After that, the vegetables need to be chopped with a meat grinder or blender. Salt, sugar and a little vinegar are added to the resulting mass. Everything is thoroughly mixed and poured into pre-prepared jars. Banks are closed with polyethylene lids.

Adjika "Vigorous"

This adjika will appeal to real men. It goes well with almost all products, but acquires a special taste with fish dishes.

Products:

about five kilos of tomatoes (ripe);
five to six heads of garlic;
one hundred grams of salt;
one hot pepper;
six large horseradish roots;
one sweet pepper.

Cooking method. Vegetables are washed in cold water, all seeds and stalks are removed, and then twisted in a meat grinder. Salt and chopped garlic are added to the resulting mass. Then the dish is thoroughly mixed, after which it can be laid out in prepared containers. Must be stored in the refrigerator.

Adjika "Adjarian"

Real adjika, which is made on the basis of such irreplaceable ingredients as hot red pepper and garlic. Naturally, other vegetables and spices are added for a variety of taste sensations. It is not only tasty, but also useful. Only its excessive use can be harmful to health.

Required products:

about five kilos of tomatoes;
one kilogram of carrots;
kilogram of bell pepper;
five to ten pieces of hot pepper (to taste);
half a kilogram of onions;
half a liter of vegetable oil;
five to seven heads of garlic;
salt (to taste).

Wash vegetables. Next, the tomatoes must be rid of the core and stalks, the pepper is cleared of seeds. Then you need to divide the tomatoes, bell peppers and onions into 2-4 parts. All ingredients are scrolled in a meat grinder. After that, vegetable oil, salt and pre-chopped garlic are added. Everything is well mixed with a wooden spoon and put on fire. Cooking time - two hours. Stir periodically. After cooking, the dish must be decomposed into jars and rolled up.

Adjika "Home"

The recipe for the most delicious homemade adjika in this case is good because the dish is easy to prepare. It is also worth noting that the workpiece prepared in this way does not have to be stored in a cool place. Even when stored in warm room the taste of this adjika does not deteriorate.

Adjika "Homemade" will be the most delicious if you use vegetables grown in your garden when preparing it. So, the list of products:

about five kilograms of tomatoes;
one kilogram of bell pepper;
fifteen pieces of hot pepper;
250-300 grams of garlic;
450-500 grams of horseradish;
200 milliliters of salt;
400 milliliters of vinegar (required 9%);
400 grams of sugar.

Cooking method. Vegetables need to be washed under cold water, and then peeled from seeds, core and peel. Then everything is ground in a meat grinder, including pepper seeds. After that, salt, vinegar, sugar and pre-chopped garlic cloves are added. After mixing everything, it is necessary to let the resulting mixture brew for exactly 50 minutes. no need. After the time has elapsed, you can safely bottle adjika.

Reflecting on the question of what is the most delicious adjika, it is necessary to remember the fact that taste qualities the preparation you have prepared depends entirely on the number of proportions of seasonings and auxiliary ingredients. When preparing it, you can safely show your imagination and add something from yourself to the existing recipe. If the experiment was a success, then next time you can harvest a large number of jars with tasty and healthy adjika.