How to make adjika from tomatoes and garlic. Adjika for the winter - Best recipes step by step with photos of adjika with cooking and without cooking from tomato and garlic, with apples, classic for winter. Adjika from tomatoes with garlic "Appetizing".

Many trade union activists participated in foreign exhibitions in Poland, Finland, Holland, Greece, Turkey, Syria, Bulgaria, etc. The art of Abkhazia continues to grow and develop, revealing the depth of the centuries-old history of the people. The national artistic identity of artists from Abkhazia is formed in contact with other cultural areas, making its unique contribution to the artistic heritage of the world.

In hot countries, many tasty and spicy dishes are used: they cause perspiration, which, in turn, has the function of naturally lowering body temperature. The use of spices also allows you to store food longer in hot climates. In Russian, spicy is called "ostrich". When we use the word “spicy” in English, we mean something that is seasoned with green chili or red chili powder.

In Russian, however, this word describes food containing not only chili, but also raw garlic, horseradish or vinegar. When my husband, who is an Indian, came to Siberia, we went to a Chinese restaurant. Needless to say, Chinese Indian cuisine is one of the most delicious. Even Russian Chinese, but a little more tasteless. We ordered several Chinese dishes that, according to my husband, “knew nothing”. Then he called the waitress and asked him to bring him a spicy sauce.

Adjika from tomatoes with garlic and zucchini

She replied that they did not have them, but they could have been served with garlic without any problems! The drug is very simple: boiled eggs, yolks are mixed with mayonnaise, chopped raw cheese and garlic, and then distribute the mixture in egg white. You should have seen the faces of the guests after they gave a generous piece of raw garlic stuff! One of the most popular sauces in Russian cuisine, after mayonnaise and mustard, is addik. This is a spicy tomato sauce flavored with garlic, red chili and various spices.

As you can guess from the name, this is not Russian origin. It comes from Abkhazia, in the Caucasus. In the remote mountain villages of Abkhazia, older ladies still chop spices for adzhika using stones. The aroma is truly divine, as the herbs are dried in the fresh mountain air of Abkhazia, and then crushed by hand. It is difficult to understand what gives this sauce its original flavor.

It is said to contain "chili pepper, coriander, basil, celery, dill, garlic, nut butter, saffron, salt and water." The original addik fragrance is different from what we are used to today in Russia. Flavoring dishes usually change from country to country. I still need to try the original adjika.

Tasty adjika for the winter of tomatoes and garlic without sweet pepper - a simple step by step recipe with photos

Chili to your taste. Spices to your taste. Wash tomatoes, peppers, and onions and turturing with a kitchen robot. The color of the sauce should be bright red. We use red pepper. Using green pepper, the color of the sauce will be easier and cares for the orange.

Spicy seasoning from Abkhazia

Bring the mixture to a boil and cook for 30 minutes. Then add chopped garlic, chili pepper, sugar, spices and salt and cook for an hour over low heat. Addika is ready for bottling. You can store it in the fridge for several months. This is an excellent dish for fish and grilled meats, the perfect sauce for eating raw vegetables and chips or a great sauce for your ravioli.

Ingredients for the dish "Adjika with apples for the winter"

For meat, many people prefer ketchup, tomato sauce, bought at a nearby supermarket. However, such sauces are not very useful and not always tasty. Much better for meat dishes - homemade snacks - you can independently regulate the weight of the sauce and, no doubt, the usefulness of this spice. Garlic contains germanium and volatile substances, helping to prevent colds. And to cope with viral infections and maintain the body, we will change the recipe a little.

The real supply of vitamins and a set of useful minerals - horsetail with horseradish. This sauce is cooked differently and with different recipes. My peppers and tomatoes, prepare everything you need. Pepper cut in half, cut into walls and carefully remove the seeds. Tomatoes cut several cloves and removed the white pieces. With the help of a kitchen robot or blender or meat grinder, we turn all the ingredients into puree. Garlic can pass through the press and can be crushed by other products. Place the coriander, salt and sugar in the mortar and rub it all together.

In the kettle or cooking, mix and release the components of our adzhika. When the sauce begins to boil, pour the vinegar and simmer for 2 minutes. They can be broken banks and stored in the refrigerator, and in the winter you can roll. To keep the vitamins as high as possible, it will not boil. We will come out with horseradish and cook vinegar.

Wash peppers and tomatoes, pure garlic and horseradish root. Peppers, cut and remove seeds and partitions - especially carefully from chili. Horseradish, grated, tomatoes and peppers, minced or mashed blender, garlic, through the press, salt and sugar ground with seeds to obtain a homogeneous mass. Raw horseradish with garlic and garlic ready. Store it in the refrigerator and use if necessary.

Recipe for making adzhika with apples and tomatoes for the winter - with photo, video

The adjika recipe with horseradish and tomatoes can make adjustments to the team in order to get less hot sauce, which can even be for those who are acutely contraindicated. A great option - yucca with horseradish and apples. Spoons, iodized salt - 1 tablespoon. . My apples, cut, remove seeds, boxes and away from the skin, my tomatoes and cut the white pieces, my pepper and carefully remove the seeds and partitions. Put everything in a blender, add salt and sugar and grind to the maximum. Ready to store in banks in the refrigerator.