Hello, dear friends! Today I will present you the most delicious homemade adjika recipes. It is a traditional Abkhaz sauce made from hot peppers and spices.

But our housewives love to experiment and have come up with many recipes for making this sauce with the addition of various vegetables. Such as tomatoes, bell peppers and other products.

In my selection you will see many recipes with various additives to it. There are some that are spicier and some that are not. Can be boiled or made raw. These options, of course, have been tested personally by me and my family, so I can recommend them with peace of mind. All methods are very tasty and worthy of your table.

Personally, I like not very spicy adjika and make it for myself separately, because my family likes it spicier. But if you end up with an overly spicy sauce, just dilute it in tomato paste or ketchup. It won't get any worse, I assure you. It goes great with meat and vegetable side dishes. Even if you just spread it on bread, it will be very tasty.

Be very careful with hot peppers. If you do this without gloves, wash your hands thoroughly afterwards. But it is still better to work with gloves.

My favorite way to make this sauce. Firstly, it is made very quickly, since this recipe is without cooking. Secondly, it turns out incredibly tasty.

Ingredients:

  • Tomatoes -2 kg
  • Sweet pepper – 1 kg
  • Hot pepper - 8-9 pcs.
  • Garlic – 0.5 kg
  • Salt - 100 gr

Cooking method:

1. Wash all vegetables and cut into small pieces. Remove seeds from sweet peppers. Wash and chop the hot peppers too. Peel the garlic. Grind all ingredients through a meat grinder or in a blender.

If you want a less spicy sauce, remove the seeds from the hot pepper. If you want it spicier, leave the seeds.

2. Then add salt and stir the resulting mixture thoroughly. Place in sterile jars and cover with lids. This sauce should be stored in the refrigerator.

Classic recipe for Abkhazian adjika

This sauce turns out to be very spicy, but at the same time very tasty. It can be added, for example, to . There are many dishes where our adjika will fit.

Ingredients:

  • Red hot pepper – 500 gr
  • Garlic – 150 gr
  • Salt - 50 g
  • Khmeli - suneli - 2 teaspoons
  • Cumin (jeera) - 2 teaspoons
  • Coriander - 2 teaspoons

Be sure to wear gloves when preparing this sauce to avoid burns from the pepper and garlic.

Cooking method:

1. Wash the pepper, cut in half and remove seeds. Peel the garlic.

2. Using a meat grinder, grind the vegetables two or three times. Then use an immersion blender to puree until smooth.

3. Place coriander, cumin and suneli hops in a dry frying pan. Stir and place on the heat for 2-3 minutes to release the oils. Then grind in a coffee grinder.

4. Pour the resulting mixture into adjika, add salt and stir. Then cover with cling film and leave for 5-7 days to ferment. Then transfer to sterile jars, screw on the lids and store in the refrigerator.

The most delicious bell pepper recipe

Here is a very simple and quick option, and the result is excellent. Tomato paste is used here, but you can take tomatoes and grind them yourself until pureed.

Ingredients:

  • Sweet pepper – 4 kg
  • Hot pepper – 250 gr
  • Sugar - 150-200 gr
  • Tomato paste – 600 gr
  • Peeled garlic – 500 gr
  • Parsley and dill - 100 gr
  • Vinegar 9% – 150 ml
  • Sunflower oil – 50 g
  • Salt - 50 g

Preparation:

1. First you need to prepare all the ingredients. Separately, grind sweet peppers, garlic and hot peppers with seeds through a meat grinder. Finely chop the parsley and dill.

2. Add tomato paste, salt, sugar, sunflower oil to the pan with sweet peppers. Mix everything and let it boil for 30-35 minutes.

3. Then add hot pepper, garlic and herbs. Stir and cook for another 10 minutes. Add vinegar at the end.

Adjika for the winter made from tomatoes and garlic without cooking

I offer another simple recipe without cooking. As you understand, this type of preparation is made very quickly, but it turns out delicious. It turns out moderately spicy, moderately salty. Although, you can add salt and sugar to your taste.

Ingredients:

  • Tomatoes – 1.5 kg
  • Hot pepper - 1 pc.
  • Garlic – 100 gr
  • Salt - 1 heaped teaspoon
  • Sugar - 2 teaspoons

Cooking method:

1. Wash all vegetables. Cut off the core and bad parts of tomatoes, if you find any. Peel the garlic. Cut the pepper in half and remove the grains.

The tomatoes need to be very ripe, or even substandard, bruised. Only without rotten barrels.

2. Then pass all the vegetables through a meat grinder, add salt and sugar. Mix everything thoroughly, about 5 minutes.

Video on how to make non-spicy adjika from tomatoes and sweet peppers

Ingredients:

  • tomatoes - 5 kg
  • sweet pepper - 1 kg
  • garlic - 200 gr
  • salt - 10-13 tsp.
  • sugar - 300-600 gr
  • vinegar 0.5 - 1 tbsp. (if necessary)
  • carrots - 1 kg
  • black peppercorns - 20 pcs
  • white peppercorns - 20 pcs
  • allspice – 10 pcs
  • coriander - 1 tbsp. spoon
  • ginger - 1 tbsp. spoon
  • dry mint - 2 tbsp. spoons
  • fresh dill - 3 tbsp. l.

You will see the cooking method in this video. Everything is very accessible and understandable.

Try cooking this way and you will not be disappointed, as it really turns out very tasty. Mine even like to spread it on bread and eat it just like that, without anything.

Spicy tomato and apple sauce, no vinegar

Another simple and quick recipe. It differs from the previous ones in that we add apples here. It turns out to be a very interesting flavor combination.

Ingredients:

  • Tomatoes - 3 pcs (medium)
  • Green apple - 1/2 pcs
  • Hot red pepper - 1 pc.
  • Garlic - 5 cloves
  • Vegetable oil (olive) - 50 ml
  • Salt - to taste

Cooking method:

1. Rinse all vegetables. Cut the tomatoes into slices. Cut the apples into slices and cut off the core so that there are no seeds. Peel the pepper from seeds and cut into medium pieces. Peel the garlic.

2. Then put everything in a blender - first the tomatoes, then the apples, peppers and garlic. Grind thoroughly until smooth.

3. All that remains is to transfer everything into clean, sterile jars and close with boiled lids. For storage, place in the refrigerator.

A simple and quick recipe for winter adjika with horseradish

Insanely delicious and easy way to make sauce. Stores wonderfully all winter. Adjika goes very well with bread and lard, it’s simply delicious. This quantity of products yields 3 jars of 700 ml and 1 jar of 500 ml.

Ingredients:

  • Tomatoes – 2 kg
  • Bell pepper – 1 kg
  • Hot pepper - 0.5 pods
  • Garlic – 200 gr
  • Horseradish root - 200 g
  • Salt - 2 tablespoons
  • Sugar - 3 tablespoons
  • Vinegar 9% - 1 tablespoon

Cooking method:

1. Wash and dry the tomatoes. Cut out the core and cut them into slices.

2. Peel the garlic. Wash and peel the horseradish roots, removing all black spots. Then rinse them again.

3. Rinse sweet and hot peppers, remove seeds and rinse again. Then cut into slices.

4. Now pass the prepared products through a meat grinder. Add salt and sugar to the resulting mass, then mix well.

5. Then put everything into sterile jars and store in the refrigerator. And the delicious spicy adjika is ready.

Today I have prepared recipes for wonderful and tasty adjika for every taste. Choose and try it. I really like the fact that all the methods are basically quick cooking.

I also have other excellent recipes for winter preparations. For example, or canned. You can also look at recipes or. So salt, pickle and preserve with pleasure and then in winter you will not have a shortage of home-grown vegetables.

Adjika from tomatoes and peppers for the winter- one of the most common recipes for its preparation, even though it is far from the classic recipe common in the Caucasus. Adjika made from tomatoes and peppers for the winter, the step-by-step recipe of which I want to show you today, turns out to be moderately sweet and sour and a little spicy due to the capsicum.

Of course, the amount of hot pepper can be increased in this recipe if you like spicier adjika. Due to the fact that it is not very hot, it can even be eaten with spoons. Like other types of adjika, it will be a good addition to various meat and fish dishes.

In addition, adjika made from tomatoes and peppers will also come in handy for the winter during baking and stewing vegetables and meat. I often add this adjika to kharcho soup or red borscht, which makes the aroma of these dishes brighter. In a word, tomatoes and peppers make it so delicious that you'll lick your fingers. As you know, adjika from tomatoes with pepper and garlic for the winter will cook with cooking.

Ingredients:

  • Bell pepper - 2 kg.,
  • Tomatoes - 2 kg.,
  • Garlic - 300 gr.,
  • Hot chili pepper - 1-2 pcs.,
  • Sunflower oil - 4 tbsp. spoons,
  • Salt - 3 tbsp. spoons,
  • Vinegar - 7 tbsp. spoons,
  • Sugar - 5 tbsp. spoons

Adjika from tomatoes and peppers for the winter - recipe

Wash bell peppers, tomatoes and hot chili peppers. Cut the bell pepper pods lengthwise into two parts.

Cut out the seed ridge and tail. Rinse the pepper halves under running water. Prepare the hot pepper pods in the same way.

Peel the garlic cloves.

Cut the tomatoes into four parts.

All vegetables for adjika are prepared. Now you need to grind them in a meat grinder or grind them in a blender.

Pour the adjika base into a saucepan.

Cook adjika over low heat for 30 minutes. During cooking, adjika must be stirred to prevent it from burning to the bottom of the pan. After this time, salt the adjika.

Add sugar.

Add sunflower oil.

Pour in table vinegar.

To obtain a more saturated color of adjika, add dry paprika.

After adding all the adjika components, stir. Taste it. Cook it for another 15 minutes over low heat.

Adjika from tomatoes and peppers for the winter. Photo

Prepare delicious adjika at home to pamper your family all winter long with a fresh, aromatic seasoning made from ripe, sun-filled vegetables.

- This is the national seasoning of Abkhazian cuisine. This is very ancient and famous, one of the best dishes that the culinary traditions of the Caucasus have presented to us. According to the classic recipe, adjika was prepared from dried hot pepper, ground with salt, garlic and coriander seeds. And Georgian cuisine is characterized by the use of cilantro.

Nowadays, the classic composition of adjika has undergone many changes. What is not added to it: tomatoes, eggplants, carrots, zucchini, apples, walnuts. In some adjika recipes you can find pumpkin, beets, mushrooms, plums, gooseberries, and chokeberries. Each housewife adds something of her own. One thing that remains constant about adjika is its pungent taste.

Homemade adjika is a tasty addition to poultry, meat, fish and vegetables. Spicy, aromatic, this seasoning can add a spicy kick to every dish. Many housewives make preparations from adjika for the winter. Some 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. Their extraordinary variety will allow you to find something special for your culinary diary. 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.

10 adjika recipes for the winter


Recipe 1. Abkhazian adjika classic

Ingredients for 3 half-liter jars: 2 kg of hot pepper, 1.5 cups of finely ground salt, a glass of seasonings (coriander, suneli hops and dried dill), 1 kg of garlic and fresh herbs if desired (parsley, cilantro, dill).

  1. To protect your hands from the “explosive” mixture of pepper and garlic, be sure to wear rubber gloves. It is advisable to dry the hot pepper for several days, but you can do without it.
  2. Peel the garlic. Cut off the tails of the peppers and remove the seeds. Pass all prepared ingredients, including spices, through a meat grinder several times, mix thoroughly, add salt and mix again.
  3. Abkhazian adjika is scorchingly hot, so it can only be consumed by people with impeccable health. To soften the taste, you can replace some of the hot pepper with paprika or sweet bell pepper, for example, take 1.5 kg of paprika and 0.5 kg of hot pepper.

Recipe 2. Spicy adjika - a simple and quick recipe

Ingredients for 2 half-liter jars: 0.5 kg of sweet bell pepper, 0.5 kg of carrots, 0.5 kg of garlic, 0.5 kg of ripe apples, 2.5 kg of red ripe tomatoes, 0.7 cups 6% or 9% vinegar, 250 g sunflower oil, 4-5 pods of hot pepper, 2 tablespoons salt, 200 sugar.

  1. Rinse apples, tomatoes, carrots and sweet peppers well, mince them, mix thoroughly and cook in a large saucepan for 2 hours.
  2. Grind the hot pepper in a meat grinder and add to the boiling fruit and vegetable mixture. Send sugar and sunflower oil there. Cook adjika for another 40 minutes.
  3. At the very end, add salt, vinegar and garlic. Mix adjika thoroughly, pour into sterilized jars and roll up.

Recipe 3. Adjika with zucchini

Ingredients for 3 half-liter jars: 3 kg of zucchini, 0.5 kg of sweet bell pepper, 0.5 kg of juicy carrots, 1.5 kg of ripe tomatoes, 1 cup of garlic, 0.5 cups of sugar, 2.5 tablespoons of salt , 2.5 tablespoons of hot red pepper, 1 cup of vegetable oil.

  1. Wash all vegetables. Peel the carrots, remove the bell pepper from the stalk and seeds.
  2. Make cross-shaped cuts on the tomatoes with a knife, pour boiling water over the fruits and immediately plunge into cold water - this way the skin will be removed very easily and quickly.
  3. Grind all vegetables, except garlic, in a meat grinder. Add salt, granulated sugar, vegetable oil to the vegetable puree and cook for 40 minutes.
  4. Cool the mixture slightly, mix with ground hot pepper and garlic passed through a press.
  5. Boil the adjika for another 10 minutes, place in sterilized jars and roll up the lids. Adjika with zucchini turns out amazingly tasty and tender.

Recipe 4. Georgian green adjika with nuts without cooking

Ingredients for 2 half-liter jars: 900 g of celery, 300 g of parsley, 600 g of cilantro, 300 g of green bell pepper and 300 g of hot capsicum, 6 heads of garlic, 120 g of salt, 1 bunch of mint, 1 cup of walnuts, ground black pepper to taste.

  1. Sort the greens, soak for 10-15 minutes in cold water and rinse thoroughly. To remove excess moisture, place the greens on a dry cotton towel.
  2. Peel the garlic and wash it. Wash the hot and sweet pepper pods, cut off the stems and shake out the seeds. To protect your hands from getting burned, be sure to wear gloves.
  3. Grind all prepared ingredients (greens, peppers, garlic, nuts) using a blender or food processor.
  4. Add black pepper and salt to the resulting mass, mix well, place in clean jars and store in the refrigerator.

Recipe 5. Adjika with horseradish without cooking

Ingredients for 3 half-liter jars: 300 g of horseradish root, 300 g of garlic, 300 g of hot hot pepper, 2 kg of red juicy tomatoes (not damaged or crushed), 1 kg of sweet fleshy bell pepper, 1 glass of salt, 1 glass of 9 % vinegar.

  1. Rinse all vegetables thoroughly in water. Remove the skins from the tomatoes. Seeded sweet and hot peppers, together with tomatoes, horseradish and garlic, pass through a meat grinder.
  2. Salt the resulting mass, season with vinegar and mix well. Adjust the amount of seasonings based on your own taste. You can add less vinegar and salt.
  3. Place the finished raw adjika in dry sterilized jars, cover with plastic lids and store in the refrigerator.

Recipe 6. Adjika from tomatoes and garlic for the winter

Ingredients for 4 half-liter jars: 3 kg of tomato, 1.5 kg of bell pepper, 7 tablespoons of sugar, 7-8 cloves of garlic, 5 tablespoons of salt, 150 ml of vinegar, half a hot capsicum - optional.

  1. Rinse all vegetables thoroughly. Peel the tomatoes, cut into slices and grind in a meat grinder. Place in a large cauldron and place over medium heat.
  2. Cut off the stems of bell peppers and shake out the seeds. Grind in the same way as tomatoes.
  3. Hot peppers can be minced whole, with seeds and core - the adjika will be spicier and more aromatic. And to prepare a seasoning with a delicate taste, it is better not to add hot pepper.
  4. Place the ground garlic in a bowl with hot pepper.
  5. When some of the liquid has evaporated from the tomatoes, add bell peppers to them and continue to evaporate the water, being sure to stir the vegetables.
  6. After 20 minutes, add hot peppers and garlic to the cauldron. It is better to add salt, sugar and vinegar in portions, taking a sample each time, at the very end of cooking.

Recipe 7. Adjika from green tomatoes

Ingredients for 3 half-liter jars: 1 kg of carrots, 1 kg of sweet bell pepper, 2.5 kg of green tomatoes, 1 kg of sour apples, 1 glass of sunflower oil, 200-300 g of garlic, 1 glass of sugar, 50 g of salt, 80 ml 9% vinegar.

  1. Wash vegetables and apples, peel and finely chop. Carrots can be grated.
  2. Add sugar, salt and sunflower oil. Simmer for an hour.
  3. Shortly before the end of cooking, add vinegar and pressed garlic to the pan.
  4. Distribute the finished adjika into clean jars or bottles, roll up the lids and store in a cool place.

Recipe 8. Adjika with chili pepper

Ingredients for 5-6 half-liter jars: 2-3 chili peppers (fresh or dry), 2 kg of ripe juicy tomatoes, 1 kg of bell pepper, green sweet and sour apples, onions and carrots, 100 g of garlic, a glass of sugar , half a glass of salt, 0.5 liters of odorless vegetable oil.

  1. Grind all vegetables, except tomatoes and chili peppers, in a meat grinder. You can also use a blender, the only condition is that you should not turn the vegetables into puree.
  2. Scroll the peeled tomatoes through a meat grinder, put the resulting puree into an enamel pan, put it on the fire, and when the tomato mass boils, add the chopped vegetables.
  3. Next, pour in the vegetable oil, add salt, sugar and cook the vegetables for about an hour. 5 minutes before readiness, add the garlic passed through a press.
  4. Pour hot adjika into clean jars, tighten and leave under a warm blanket for at least 12 hours.

Recipe 9. Adjika with apples and tomatoes for the winter

Ingredients for 7-8 half-liter jars: 5 kg of tomatoes, 1 kg of carrots, 1 kg of apples, 1 kg of sweet pepper, 0.5 kg of granulated sugar, 150 g of hot pepper, 0.5 l of vegetable oil, 300 g of garlic, salt and vinegar to taste.

  1. Rinse all vegetables. Cut the sweet pepper into halves, remove the seeds and rinse well again. Peel the carrots. Remove the cores from the apples.
  2. Cut all vegetables into small pieces. Divide the hot pepper into two parts (it is advisable to do this with gloves).
  3. Grind all prepared vegetables, except garlic, in a meat grinder. Grind the garlic with salt in a mortar.
  4. Mix the vegetable puree (do not add garlic) thoroughly in a bowl, add granulated sugar and a little salt. Stir again, pour into a thick-bottomed cauldron, put on fire, and when the tomato mass boils, add vegetable oil.
  5. Cook the adjika for an hour, stirring occasionally with a wooden spatula.
  6. Now you can season the future preparation with garlic, vinegar, salt and then boil for another 1 hour. Be sure to taste the adjika: add more vinegar and salt if necessary.
  7. Pack the finished seasoning into heated, clean, dry jars and seal with lids.

Recipe 10. Adjika with beets

Ingredients for 12-13 half-liter jars: 5 kg of ripe tomatoes, 4 kg of beets, 1 kg of carrots and bell peppers, 200 g of garlic, 4 pods of hot pepper, 200 ml of vegetable oil, 150 g of salt and sugar, 150 ml 6% table vinegar.

  1. Rinse all vegetables thoroughly, peel and mince. You can also use a food processor or blender. The main thing is not to turn your vegetables into puree.
  2. Place the vegetable mass in a large cauldron and cook for an hour and a half, remembering to constantly stir the adjika.
  3. Then add salt, sugar and vegetable oil. 30 minutes before the end of cooking, pour in the vinegar.
  4. Place the hot adjika in dry sterilized jars, roll it up, and wrap it in a warm blanket for at least 10 hours.

1. If you remove the seeds from hot peppers, adjika will turn out less spicy. You can use both fresh and dried fruits. And to soften the taste, replace some of the hot pepper with paprika, carrots or sweet pepper.

2. The classic adjika recipe involves using only coarse salt, without iodine or other additives.

3. It is better to grind herbs, spices and garlic for adjika in a mortar. Dill, marjoram, bay leaf, savory, basil, cumin, coriander, Imeretian saffron and utskho-suneli (blue fenugreek) go well with hot seasonings.

4. To give adjika a brighter and richer aroma, spices and seasonings need to be lightly heated in a dry frying pan without oil. It is better to choose garlic that is hot and has a purple tint.

5. Vegetables are usually minced, chopped in a food processor, or finely chopped with a knife. But if you use a blender, be careful not to puree the vegetables.

6. Tomatoes need to be ripe and fleshy. Watery varieties are not suitable for adjika - the seasoning will turn out watery, although this will not affect the taste. But overripe or damaged tomatoes can ruin the harvest.

7. To keep adjika for a long time, seal the jars with metal lids. Blanks with nylon lids can only be stored in the refrigerator.

The spicy seasoning, the appearance of which we owe to Abkhazian shepherds, has become a favorite in many families. When a jar of homemade adjika appears on the table - bright, spicy, aromatic, you can no longer doubt that this wonderful snack will give any dish an appetizing appearance and a unique taste.


Each housewife has her own favorite recipes for preparing adjika for the winter. Experiment, add different spices, and you will find your own special, unique composition of this spicy sauce. Have delicious homemade preparations!

Real adjika is a dish of Caucasian cuisine, which originated for the long hikes of local shepherds and translated means “salt and pepper.” Abkhazian and Georgian dry adjika is prepared from hot pepper, garlic and aromatic herbs and is used as a seasoning for various meat dishes.
Over time, this dish has evolved, as many classic dishes often do. And in our time, adjika is prepared by mixing various vegetables and spices. And almost every recipe contains hot peppers and garlic.

There are a lot of different options for this snack; there is a selection of excellent recipes on my blog. But this topic can go on and on, I just adore this dish. Therefore, I am happy to share with you other proven recipes. Today we’ll talk about adjika with tomatoes and garlic. In addition to these ingredients, you can add sweet peppers, carrots, apples

Let's start with the simplest recipe, which contains only 4 ingredients - tomatoes, garlic, sweet and hot peppers. This adjika is prepared very quickly, and if you have little time to prepare, then this option is for you. The finished dish will be quite liquid, very suitable for meat dishes and pasta in winter.

Ingredients:

  • tomatoes - 2 kg
  • bell pepper – 1 kg
  • hot pepper - 2 pcs.
  • garlic - 100 gr.
  • sugar - 1/2 cup
  • salt - 1 tbsp. l.
  • vegetable oil - 1/2 cup
  • vinegar 9% - 1/2 cup

For this preparation, it is better to take red bell pepper, then you will get a rich, bright red color.

Preparing the vegetables. Naturally, we rinse well. Cut the tomatoes into 4 parts. Remove the seeds and stems from the pepper and cut into longitudinal strips. Hot peppers can also be cut as desired. Peel the garlic.

Grind alternately sweet and bitter peppers and tomatoes in a blender. You can, of course, use a meat grinder; many people like the pieces to be a little larger. We place all this porridge in a saucepan, which we put on the stove and cook over low heat for 40 minutes.

While the adjika is preparing, you can sterilize the jars and lids. My favorite way to sterilize jars is in the oven. But if you have not yet decided which method you will sterilize, then you can choose any of them.

After time, add salt, sugar, vegetable oil and vinegar. Bring to a boil and cook for another 5 minutes.

Now you can add the garlic that has been passed through a press. Stir the mixture and cook for another 5 minutes. Ready!

Place in sterilized jars and seal with lids.

How to cook boiled adjika with tomatoes and carrots

Let's add more carrots and apples to our recipe. At the same time, chili pepper and garlic will add spiciness; there are a lot of them here. Thanks to carrots, adjika turns out to be sweetish, but at the same time vigorous and spicy. My family can simply eat this yummy in jars, and it is one of the first to run out.

Ingredients:

  • tomatoes - 1.5 kg
  • bell pepper – 1 kg
  • sweet and sour apples - 1/2 kg
  • carrots - 1/2 kg
  • hot pepper - 150 gr
  • garlic - 250 gr.
  • sugar - 1/2 cup
  • salt - 1 tbsp. l.
  • vegetable oil - 150 ml
  • vinegar 9% - 1/2 cup

We will pass the vegetables through a meat grinder. In this case, you don’t have to bother and cut all the ingredients (tomatoes, apples, sweet and hot peppers, carrots) arbitrarily.

Apples need to be peeled, cored and seeds removed. Remove seeds and membranes from bell peppers. Hot peppers can be left with seeds if you like spicy dishes.

Peel the garlic. Don't skimp on the garlic if you like it spicier.

We pass the apples, carrots and peppers through a meat grinder, and put the already chopped ones into a saucepan. Add vegetable oil. Bring the vegetable mass to a boil and cook for 30 minutes, do not forget to stir occasionally.

During this time, we pass the tomatoes through a meat grinder and pour them into a separate pan. Add tomato juice to the vegetable mixture and cook for another 30 minutes over low heat, covering the pan with a lid. Don't forget to stir so it doesn't burn.

It's time to add salt, sugar and chopped garlic. At the end of cooking, add vinegar.

Adjika is ready. All that remains is to put it in sterilized jars. Turn the jars upside down and cover with a warm blanket.

Bon appetit! I’m not sure that such adjika will not be eaten before the New Year.

Raw adjika “Ogonyok” from tomato and garlic without cooking

Adjika can be prepared raw, without heat treatment of vegetables. This way, of course, more vitamins will be preserved, and the taste will be different, as if from freshly picked tomatoes. The recipe is quite simple, only tomatoes and garlic.

Ingredients:

  • tomatoes - 1.5 kg
  • hot pepper - 1 pc.
  • garlic - 200 gr.
  • sugar - 2 tsp.
  • salt - 1 tsp. with a slide
  • vinegar - 100 ml.

You can also use tomatoes that are not very beautiful and are not suitable for pickling in jars. We wash them and cut them in half.

Hot peppers can be used whole, or you can remove the seeds. It all depends on your taste for spicy food.

Simply peel the garlic.

Grind all ingredients using a meat grinder. To ensure that there are no vegetables left in the meat grinder, I recommend placing tomatoes, hot peppers, garlic, and tomatoes again.

If your tomatoes are juicy and a lot of juice has come out, just drain some of the juice, then the adjika will turn out moderately thick.

Now add salt and sugar and pour in vinegar. Stir the mixture for about 5 minutes until the salt and sugar dissolve. The appetizer is ready. As you can see, it couldn't be simpler.

Place in sterilized jars and close with metal lids.

If you don’t want to use vinegar, you can put a crushed aspirin tablet in each jar for preservation.

You can prepare this appetizer without vinegar, then simply store the preparation in the refrigerator. Thanks to preservatives (garlic, salt, hot pepper), the product can be stored for several months.

Homemade horseradish made from tomato and garlic

Khrenovina is essentially the same adjika, only with the addition of horseradish root. A very tasty spicy snack. It is prepared without cooking, in its raw form. True, in order to grate horseradish root, you will have to cry a little, this is not the case for the pleasant ones. But with the help of a modern meat grinder the process is much simpler. I remember about 20 years ago, my beloved mother-in-law was grating horseradish with her hands using a grater, the smell in the kitchen was such that tears flowed from everyone standing nearby.

Ingredients:

  • tomatoes - 1 kg
  • horseradish root - 100 gr.
  • garlic - 100 gr.
  • sugar - 1 tbsp. l.
  • salt - 1 tbsp. l.

Georgian Adjika Recipe – You'll Lick Your Fingers

The peculiarity of the Georgian recipe is in the seasonings that are added to adjika and in the long cooking method. Please note that adjika takes a week to prepare. It's really not a hassle, you just need to stir it a couple of times a day.

Ingredients:

  • tomatoes - 1 kg
  • bell pepper – 1 kg
  • hot pepper - 2 pcs.
  • garlic - 100 gr.
  • salt - 1 tbsp. l.
  • khmeli-suneli - 1 tsp.
  • turmeric - 1 tsp.
  • vinegar

Chop tomatoes, peppers and hot peppers and pass through a meat grinder. We also send garlic there.

Mix the resulting mass, add turmeric, suneli hops, salt and at the end pour in just a little vinegar.

The original recipe, which I found on the Internet, contains “yellow flower” seasoning. I looked for what it could be, but it turned out that these were dried marigold flowers. Interesting, of course, but I don’t have such seasoning. I tried replacing it with turmeric.

Now you need to be patient and stir the vegetable mass with a wooden spoon 2-3 times a day for a week. In fact, this is not so troublesome, but we must not forget about this procedure.

It is believed that this is how adjika “ripens.” But you also can’t overdo it, otherwise it will turn sour. Keep the bowl at room temperature.

After 7 days, transfer the workpiece into clean jars and seal. It turns out to be a very tasty and aromatic appetizer, I wholeheartedly recommend not to be lazy and prepare it.

The most delicious recipe of tomatoes, apples and garlic

This is my most favorite recipe. And although I like to experiment and cook new versions of familiar dishes, adjika according to this recipe remains a favorite and is eaten first. It turns out to be moderately spicy and sour, just the perfect ratio of all ingredients. I recommend trying to cook it.

Ingredients:

  • tomatoes - 2.5 kg
  • carrots - 1 kg
  • sweet pepper - 1 kg
  • apples - 1 kg
  • sugar - 1 glass
  • sunflower oil - 1 cup
  • vinegar - 1 glass
  • salt - ¼ cup
  • garlic - 300 gr.
  • hot pepper - to taste

Cooking vegetables. We clean the carrots and remove the seeds from the sweet peppers. We cut the apples into slices, removing the core and seeds. I don’t peel the apples; the meat grinder easily grinds them.

Tomatoes, carrots, sweet peppers and apples are passed through a meat grinder, placed in a large saucepan and simmered for about 1 hour.

After an hour, add 1 cup of sugar, 1 cup of sunflower oil, ¼ cup of salt.

We also grind the garlic through a meat grinder and put it in adjika. Add a piece of chili pepper. Simmer for another 5-7 minutes.

At the very end, add vinegar.

Place the hot adjika in hot sterilized jars and cover with a lid.

Turn the jars over and cover with a warm blanket until completely cool.

Spicy boiled adjika with bell pepper and garlic

This recipe is for lovers of spicy dishes. Look how much hot pepper and garlic it contains! The basis of the recipe is tomatoes, and carrots and bell peppers add sweetness.

Ingredients:

  • tomatoes - 2 kg
  • carrots - 2 pcs.
  • sweet pepper - 2 pcs.
  • sugar - 1 tbsp. l.
  • salt - 1 tbsp. l.
  • sunflower oil - 50 ml.
  • vinegar - 50 ml.
  • garlic - 2 heads
  • hot pepper - 7 - 8 pcs. but it tastes better
  • hops - suneli
  • wig
  • coriander
  • ground red hot pepper

Incredibly tasty winter snack made from tomatoes and eggplants

Ingredients:

  • tomatoes - 1.5 kg
  • eggplants – 1 kg
  • sweet pepper - 1 kg
  • garlic - 300 gr.
  • hot pepper - 5-6 pcs.
  • vegetable oil - 1 cup
  • vinegar - 100 ml.
  • sugar - 1 tbsp. l.
  • salt - to taste
  • coriander

Let's start with garlic. We will clean and rinse it. Peel the sweet peppers and chili peppers and cut them into strips. Cut the tomatoes into pieces.

I peel the skin of eggplants, so there will be less bitterness. Cut the eggplants into pieces. If you want, you can salt them and leave them for about 20 minutes. During this time, the eggplants will release juice, which will need to be drained. The bitterness will go away with the juice.

We pass all the vegetables one by one through a meat grinder, you can even pass it twice, then you will get the most tender mass.

Of course, chopping vegetables with a blender is much faster. But then the adjika will be more liquid and homogeneous. And by passing it through a meat grinder, pieces of vegetables will remain, making adjika more tasty and beautiful.

Pour this mixture into a saucepan, put it on the fire, bring to a boil and cook for 40 minutes, stirring occasionally.

After 40 minutes, add vegetable oil and salt to taste. Add sugar if desired. The original recipe I use contains no sugar. But I think it gives the snack a richer taste. So add as you wish. Cook for another 40 minutes. During this time, the vegetable mass darkens and boils down. 5 minutes before the end of cooking, add vinegar.

All that remains is to put it in sterile jars and roll up the lids.

That's all the recipes for today. I hope that you will find in this collection a recipe suitable for you, which may become a favorite in your family.

While it’s still time for preparations, don’t be lazy and cook. It’s so nice to take out a jar of delicious adjika from the pantry and feel the taste of summer in winter.

Until then, see you again.

Sweetish-spicy adjika is the most famous seasoning from Caucasian cuisine. The sauce has millions of fans around the world; any housewife can prepare it and prepare homemade adjika for the winter without any special financial expenses. The recipes on this page are the best, as they say: “Try it and you’ll lick your fingers!”

The best adjika recipe for the winter from tomatoes

The best adjika is made from the perfect combination of sweet and bitter peppers, juicy tomatoes and spices. The recipe is simple, the cooking process is easy, and the result is tasty and very healthy. This adjika can be rolled up for the winter and used as a seasoning for any hot dishes, side dishes or cold appetizers.


To prepare you will need:

Preparation:

First, let's prepare the ingredients. Peel the garlic, remove the seeds from the peppers, and divide the tomatoes into halves and remove the stems.

First, we pass the tomatoes and sweet peppers through a meat grinder (you can chop them in a chopper) and send them to simmer in a saucepan. Cook for at least 20 minutes, the time can be increased if you want the adjika to be thicker!

Next, grind the hot pepper and garlic, and place this hot mixture in a saucepan. 2 minutes before the end of cooking, add the remaining ingredients: salt, sugar, vinegar and oil. Mix everything thoroughly and let the adjika simmer a little more. When hot, roll the sauce into sterilized jars and place on the lid.


It is better not to add greens to adjika during cooking; you can chop cilantro or parsley immediately before use.

You can store the blanks on the balcony and even in your home pantry!

Spicy adjika recipe - you'll lick your fingers

The famous culinary specialist Olga Matvey offers a recipe for delicious spicy adjika or homemade ketchup “You'll lick your fingers!” It’s quick, simple and effortless to prepare, and the ingredients for the healthy and tasty seasoning cost just a penny.


Ingredients for preparation:


Preparation:

  1. We will pass peeled sweet peppers, chopped tomatoes, hot pods without tails, onions and carrots through a meat grinder. At the end, twist a little ginger and get a beautiful bright aromatic mass.
  2. Place the saucepan on the fire, bring to a boil and cook for 30 minutes.
  3. Add sunflower oil, the remaining spices, mix and simmer the adjika for about 1 hour over low heat.
  4. 10 minutes before the end of cooking, pour in apple cider vinegar, simmer a little more and pour into jars while hot.

Such adjika can be stored in any cool place and is always at hand for the hostess. Enjoy your spicy aftertaste!

Adjika without cooking - a recipe for the winter

Adjika is prepared according to such a simple recipe in many families around the world. The taste of fresh vegetables and a pleasant bitterness are reminiscent of summer, and preparing them for the winter without cooking preserves the vitamins and beneficial properties of natural ingredients. Include this adjika in your winter menu and you will be guaranteed 100% protection against colds!


Few ingredients:

Preparation progress:

For the future adjika, we will prepare a 5 liter plastic container with a lid, where we will throw all the ingredients.

Let's put a meat grinder or chopper and scroll through the peeled vegetables one by one. First, let's skip the tomatoes, then the sweet peppers, when it comes to the hot pods Do not touch your eyes and lips under any circumstances! It burns!

Season the vegetable mass with salt, sugar and vinegar, mix thoroughly and cover with a lid. The adjika will infuse a little and will be ready for use. Bon appetit!

Adjika for the winter just like in the store

Georgian adjika Ojakhuri comes from the USSR. Those who lived in that great country will be able to cook, taste and remember the taste of childhood. It is very similar to the seasoning that was sold in stores and was in great demand among undemanding Soviet citizens.


Products:


Preparation:

  1. Using a hand mill, turn the spices into a free-flowing powder. Cut the tomatoes into slices and remove the stems; remove the tails from the peppers.
  2. Pass the garlic, tomatoes and hot peppers through a meat grinder. Add ground spices, sugar and salt to the vegetable puree. Mix everything thoroughly and simmer over low heat for about 4 hours.

The smell of store-bought Soviet adjika revealed the presence of Utskho-Suneli in the Georgian seasoning. It was she who gave the dish that unusual and memorable taste.

Adjika “Ojakhuri” is dark in color and a little dry. But this is a real aromatic concentrate of delicious and healthy Caucasian cuisine!

Adjika recipe with apples

Housewives wrote down the recipe for delicious adjika with apples in their culinary notebooks, constantly prepared them and passed on their little piquant secrets from parents to children. It was also called adjika at home. But this was not just a spicy condiment, but a real autumn sauce with fresh fruity notes.


Let's prepare the ingredients:

Preparation:

  1. We pass juicy tomatoes through a meat grinder or punch them with a blender. Place the puree into a saucepan and add the chopped carrots into it. Next, scroll through the sweet peppers and seeded apples.
  2. Mix all the multi-colored vitamin ingredients, add hot peppers directly with seeds into the mixture, and begin to boil the adjika.
  3. After boiling, reduce the gas and cook the adjika for 60 minutes. During this time, scroll through the garlic and 5 minutes before turning off the heat, add it to the mixture. Pour oil there, add sugar and salt. Boil for another 5-7 minutes and pour the hot adjika into jars.

If we close the seasoning for the winter, then add 2 tablespoons of 9% vinegar to the pan along with the garlic.

The result is a bright, aromatic sauce with a sweet, sour and spicy taste. Simply delicious!

And finally. Adjika can be spread on bread, added to any dish as a side dish, eaten with small spoons and used in baking Italian pizzas.

Good luck with your preparations and look forward to new recipes!