Tasty, not spicy adjika. Homemade adjika for the winter - the best recipes for preparing it with and without cooking. The best adjika recipe for the winter from tomatoes

Homemade boiled adjika from tomatoes, peppers and carrots is an excellent preparation for the winter. This adjika is a wonderful addition to meat and fish dishes, and can also serve as a good seasoning for soup or borscht.

Adjika can be prepared in two ways - boiled or covered raw. For preparations for the winter, they use the first method, because then adjika can be stored at room temperature and not be afraid that it will spoil.

3. Squeeze the garlic and add it to the pan along with the vinegar. Stir and taste for salt. If necessary, add salt. Simmer for another 5 minutes and remove from heat.

4. Pour the finished adjika into pre-sterilized jars and roll up. Turn the jars over, wrap them in a blanket and leave until completely cooled. After this, the jars can be transferred to a cool, dark place.

Boiled adjika for the winter with apples

Recipe for winter adjika with apples

Ingredients for 6 l:
- tomatoes – 3 kg;
- carrots – 1 kg;
- onion – 1 kg;
- sour apples – 1 kg;
- bell pepper – 3 kg;
- hot pepper – 2 pcs;
- garlic – 400 gr;
- sugar – 250 gr;
- vinegar – 250 g;
- oil – 150 g;
- salt – 2 tbsp.

Recipe for making adjika for the winter with apples:

1. Wash and dry all vegetables, cut into large cubes. Remove the skins from the tomatoes. Pass all the vegetables through a meat grinder. Use the amount of hot pepper at your discretion; if you don’t like it spicy, you don’t have to add pepper at all.

2. Place the vegetable mixture in a deep saucepan, bring to a boil and simmer over low heat for 1 hour. 10 minutes before the end of cooking, add vinegar, sugar, salt and oil. Also add the pressed garlic. Stir and cook for another 5 minutes.

Adjika recipe for the winter without cooking

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Adjika without cooking is a hot, paste-like red-orange seasoning with salt, various herbs, and garlic. This seasoning is not at all difficult to prepare, however, despite this, it can be an excellent addition to many dishes.

There are countless recipes for making adjika without cooking (many people really like it with garlic and tomatoes). For long-term storage, it can be boiled and canned, or stored raw in the refrigerator. The second method is much simpler than the first, not to mention the fact that in this case a greater amount of vitamins will be preserved in the product compared to canned food.

Adjika for the winter without cooking with bell pepper

Ingredients required for cooking:

• sweet bell pepper - 3 kg;
• cilantro - 2 bunches;
• basil - 2 bunches;
• parsley - 2 bunches;
• garlic - 2 heads;
• chili (pods) - 200 g;
• grape vinegar - 1 bottle;
• coarse salt.

Rinse each component thoroughly, peel the pepper, discard the seeds. Grind the ingredients in a meat grinder, add 2-3 tbsp. l. salt. Mix carefully, season with vinegar (not the whole bottle), and mix the resulting product again. The salt will not melt immediately, so stir until it is completely dissolved.

Place in washed containers and store adjika (balcony, refrigerator, basement).

Adjika recipe from tomato and garlic without cooking (all fresh)

You will need:

• tomatoes - 3 kg;
• pepper (sweet) - 1 kg;
• garlic - 0.5 kg;
• pepper (hot) - 150 g;
• salt - 0.5 tbsp;
• sugar - 3 tbsp. l.

Grind the ingredients in a blender (twist in a meat grinder, food processor, etc.), mix, add salt. At night, the container with adjika should be on the balcony (basement, other place with low air temperature). In the morning, pour out excess water. Distribute the rest among banks. Keep in a cool place.

How to prepare pumpkin juice for the winter: recipe link

Mild adjika with plums

Ingredients:

• 3.5 kg of tomatoes;
• 1 kg of sweet peppers;
• about 1 kg of carrots;
• 1 kg plums;
• 100 g garlic;
• 0.5 tbsp vegetable oil;
• a dozen aspirin tablets.

Grind washed tomatoes, onions and plums and other vegetables in a meat grinder. Add garlic cloves crushed using a garlic press, salt, seasonings (depending on preference), aspirin to the paste and stir thoroughly.

Recipe without cooking with horseradish and garlic

Have with you:

• 2 kg of tomatoes;
• 1 kg of sweet pepper;
• about 300 g garlic;
• 0.3 kg chili;
• 300 g of fresh horseradish rhizomes;
• 1 tbsp. salt;
• 1 tbsp. 9% vinegar.

Blend the tomatoes and both types of peppers in a blender, also twist the garlic and horseradish roots. According to taste, sprinkle with salt and add vinegar, mix everything. Place the resulting mass into washed and dried jars and close. Adjika should be stored in a cool place. The result is approximately 3 liters of excellent preparation for the winter.

Adjika recipe with eggplants

Components:

• 3 kg of fried eggplants;
• 1 kg of sweet red pepper;
• about 0.5 kg of onion;
• 500 g tomato;
• 100 g garlic;
• 100 g peeled hot pepper;
• 200 ml vinegar;
• 250 g parsley (greens and root).

Cut the ingredients for adjika into small pieces without cooking, add salt according to your preferences, leave for 2 days, and store in a cool place.

1. An important point when preparing the product is not to reduce the amount of salt. Use exactly the amount specified in the recipe, otherwise the seasoning will become moldy or fermented.
2. It is recommended to use all products only red in color (tomatoes, bell peppers (they always turn red closer to autumn), chili), as they make adjika look more appetizing.
3. To ensure that grilled meat has a bright, crispy crust, first coat it in hot seasoning.
4. To obtain a “Caucasian” flavor, be sure to add ground coriander to the preparation (1-2 tablespoons per 2-3 kg of tomato will be enough) or a bunch of cilantro. You can also add walnuts.

Both an experienced housewife and a novice hearth keeper can prepare a piquant, spicy adjika for the winter using step-by-step recipes with photos. A real Abkhazian or Georgian spicy and aromatic seasoning with a refined and recognizable taste of tomatoes and/or peppers can be prepared for the winter according to a variety of recipes. This unusual pasta with the addition of spices and herbs will make the taste of many dishes more expressive and interesting.

Preparing adjika at home for the winter, according to the recipes proposed here, will not cause any difficulties. Remember that the starting products can be very different. You can even make jars of spicy seasoning from simple zucchini or apples. Therefore, make preparations for the winter in several ways. Even a novice cook can prepare each type of adjika canned for future use, using the step-by-step recipes with photos collected here.

The best recipes with photos

The last notes

My family is already a little tired of the traditional homemade adjika made with tomatoes. Therefore, I decided to deviate from tradition and prepared an unusual and very tasty adjika for the winter from plums with the addition of tomato paste. A very convenient recipe. This homemade preparation does not require long-term boiling and the products for it are accessible and inexpensive.

Every kitchen has a group of spicy seasonings and snacks that go perfectly with meat dishes. Many of them are prepared based on vegetables, hot spices and herbs. In the Caucasus, such seasonings include adjika. Here it is prepared from hot capsicum, garlic and salt, it turns out thick and oily. This seasoning is liked by many of our compatriots, but some find it unusually spicy and salty. As a result, skillful housewives adapted her recipe by including tomatoes. Adjika with tomatoes and garlic turns out to be more tender and juicy than the traditional Abkhazian one, and it is good in its own way. It can also be served with meat, or can be used instead of a savory snack or even spread on a sandwich.

Cooking features

Adjika with tomatoes and garlic can be raw, that is, cooked without heat treatment, or boiled. Additional ingredients may be added to it. Most often these are bell peppers, onions, apples. Of course, seasonings made according to such different recipes will differ, but we can also outline the general features of preparing this dish.

• For adjika, you need to choose ripe, or even overripe, tomatoes. The fruits are allowed to be cracked. The main thing is that they are not rotten or spoiled.
• Pieces of tomato skin found in the seasoning make it less pleasant to taste. Therefore, most often tomatoes need to not only be chopped with a blender or minced through a meat grinder, but also peeled. If you don't know the little details, this process can take a lot of time. But there is actually a simple way to skin tomatoes, and once you know it, you can do it in minutes. Boil the water. Make cross cuts on the tomatoes. Throw the vegetables into boiling water for a couple of minutes. Using a slotted spoon, transfer to a bowl of cold water. After a few minutes, remove the tomatoes from the cold water and, grasping the skin by the loose ends, remove it.
• Adjika made from tomatoes and garlic almost always includes hot pepper. It also needs to be crushed. This can be done without removing the seeds from the pepper or after they have been removed. In the first case, the seasoning will be much spicier.
• When processing garlic and hot peppers, protect your hands with gloves. Otherwise, you may get burned. This is especially likely if you prepare adjika in large quantities.
• Garlic loses much of its pungency when cooked. If you want it to retain its piquant taste, add it only 10 minutes before the snack is ready.
• Be sure to sterilize the jars into which you plan to pour adjika. Otherwise, it will quickly spoil, regardless of the cooking method.

Adjika made without cooking can only be stored in the refrigerator. If the seasoning has been subjected to prolonged heat treatment, it can be stored at room temperature.

Adjika from tomatoes and garlic without cooking

Composition (for 4 l):

• tomatoes – 3 kg;
• sweet pepper – 1.2 kg;
• garlic – 150 g;
• hot capsicum – 100 g;
• table vinegar (9 percent) – 150 ml;
• salt – 40 g.

Video recipe for the occasion:

Cooking method:

• Wash the tomatoes, dry and cut. Place in boiling water for a few minutes, then cool by transferring to a container of ice water. Clean.
• Cut out the stems along with the seals next to them. Cut the tomato pulp into large slices.
• Peel the garlic.
• Wash the sweet peppers. Cut off the stems and remove the seeds. Rinse again, dry and cut into large oblong pieces.
• Wash the hot peppers. Remove the stems. Cut each pod into several pieces. If you want a spicier seasoning, do not remove the seeds, otherwise it is better to get rid of them.
• Scroll all ingredients through a meat grinder. You can also use a blender if that seems more convenient to you.
• Place the vegetable mixture in a common container. Add salt and vinegar. Mix well. Leave to infuse for an hour.

While the adjika is infusing, you will have enough time to prepare the jars. Then you just need to fill them with aromatic seasoning, close them tightly and put them in the refrigerator.

Classic adjika with tomatoes and garlic

Composition (per 5 l):

• tomatoes – 2 kg;
• garlic – 0.5 kg;
• bell pepper – 3 kg;
• hot capsicum – 0.3 kg;
• vegetable oil – 100 ml;
• table vinegar (9 percent) – 40 ml;
• sugar – 40 g;
• salt – 40 g.

Cooking method:

• Prepare the tomatoes by peeling them and cutting them into pieces.
• Wash and clean both types of peppers.
• Separate the garlic cloves and peel them.
• Separately grind tomatoes, peppers and garlic through a meat grinder.
• Mix the tomato and pepper puree, set the garlic mass aside for now.
• Place the pan with tomato-pepper puree on the fire. Heat until it starts to boil.
• Add salt and sugar, pour in vinegar and oil. Cook over low heat, stirring occasionally, for an hour and a half.
• 10 minutes before readiness, add garlic and stir.

The finished snack just needs to be placed in prepared jars and rolled up. This adjika stands well at room temperature.

A simple recipe for adjika from tomatoes and garlic

Composition (for 4 l):

• tomatoes – 2 kg;
• garlic – 5 heads;
• hot pepper – 2 kg;
• salt – 40 g.

Cooking method:

• Peel the tomatoes and pass through a meat grinder.
• Remove the seeds from the pepper. Grind the pepper using a meat grinder and mix with tomato puree.
• Grind the peeled garlic with a blender or meat grinder.
• Place the pan with tomato puree and pepper on the fire and bring to a boil.
• Add salt and garlic. Cook for 7–8 minutes.
• Place in sterilized jars and seal them tightly.
• Turn over and cover the jars, leaving them like that until they cool.

This very hot seasoning should be stored in a cool place. It doesn't have to be a refrigerator - a cellar or unheated pantry will also work.

Adjika with tomatoes, garlic and apples

• tomatoes – 2.5 kg;
• garlic – 0.2 kg;
• capsicum – 150 g;
• bell pepper – 1 kg;
• carrots – 1 kg;
• apples – 1 kg;
• salt – 60 g;
• sugar – 150 g;
• vegetable oil – 150 ml;
• table vinegar (9 percent) – 150 ml.

Cooking method:

• Wash and peel vegetables and fruits.
• Scroll them through a meat grinder twice. Chop the garlic separately.
• Set aside the garlic and mix the remaining vegetables. Applesauce should also be mixed with vegetables.
• Place the resulting puree in a thick-bottomed saucepan.
• Place on low heat and cook for an hour.
• Pour in the oil and vinegar, add sugar and salt, and garlic. Stir.
• Continue cooking for 10 minutes.
• Place in prepared jars, seal them and store in the pantry.

This recipe produces a not-too-spicy seasoning, so it can be served as an appetizer on its own.

Adjika with tomatoes and garlic is one of the most popular seasonings. It can be served with meat or as a separate dish.

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Ingredients

For a ½ liter jar:

• 500 g red hot pepper;
• 150 g garlic;
• 2–3 tablespoons salt;
• 2 tablespoons khmeli-suneli;
• 2 tablespoons ground coriander.

Preparation

If you want the adjika to be very spicy, do not peel the seeds from the pepper. Just cut off the tails of the vegetables.

If you prefer a less spicy dish, cut the peppers in half lengthwise and remove the seeds. It is better to do this with gloves to avoid getting burned.

Grind the peppers and garlic through a meat grinder twice. The consistency of adjika can be made even more uniform by using a blender.

Add salt, suneli hops and coriander and mix thoroughly. Place adjika in, close and store in the refrigerator. The flavors of the dish will fully develop after at least three days.

Ingredients

For 4 ½ liter jars:

• 2½ kg tomatoes;
• 500 g red bell pepper;
• 1 red hot pepper;
• 150 g garlic;
• ½ tablespoon salt;
• 100 g sugar;
• 50 ml vegetable oil;
• 25 ml vinegar 9%.

Preparation

Cut the tomatoes into large pieces and cut out the places where the stalks attach. Grind the tomatoes through a meat grinder.

Line a colander with gauze, place the tomato mixture there and leave for 30–40 minutes to drain the juice. Then you won’t have to evaporate the liquid from adjika for a very long time during cooking.

Remove seeds from bell peppers. Cut off the tail of the hot pepper. There is no need to remove the seeds from it. Grind the peppers and garlic cloves through a meat grinder.

Transfer the tomato mass into a saucepan, add the twisted vegetables, salt, oil and vinegar. Stir and place over medium heat. Bring to a boil and cook, stirring, for another 30 minutes. If adjika seems a little liquid to you, you can cook it longer.

Distribute adjika into sterilized jars and roll up. Turn the jars over, wrap them and cool completely. Store the workpieces in a cool, dark place.

Ingredients

For 5 ½ l cans:

• 1 kg of any bell pepper;
• 100 g red hot pepper;
• 1 kg of tomatoes;
• 500 g sweet and sour apples;
• 2 tablespoons salt;
• 1 teaspoon pepper mixture;
• 100 g garlic;
• 50 ml vinegar 9%;
• 100 ml vegetable oil.

Preparation

Remove stems and seeds from bell and hot peppers. Cut the tomatoes into large pieces. Peel and core the apples and cut into large slices.

Grind peppers, tomatoes and apples through a meat grinder. Place everything in a saucepan over medium heat, add salt and pepper mixture. Stir, bring to a boil and cook for 20 minutes.

5 minutes before the end of cooking, add chopped garlic, vinegar and oil to the adjika. Place adjika in sterilized jars, roll up, turn over, wrap and cool. Store the workpieces in a cool, dark place.

Ingredients

For 4 ½ liter jars:

• 1½ kg zucchini;
• 750 g tomatoes;
• 2 red bell peppers;
• 50 g garlic;
• 100 ml vegetable oil;
• 2 tablespoons of tomato paste;
• 100 g sugar;
• 1 tablespoon salt;
• ½–1 teaspoon ground red pepper;
• 1 teaspoon acetic acid 70%.

Preparation

Cut the zucchini and tomatoes into large pieces. If the zucchini is old, remove the skin and seeds. Remove seeds from bell peppers.

Grind the zucchini, tomatoes, peppers and garlic through a meat grinder and place in a saucepan. Add oil, tomato paste, sugar, salt and pepper and mix well.

Bring adjika to a boil over high heat. Then reduce it and cook, stirring, for another 30 minutes. 5 minutes before the end of cooking, pour in acetic acid.

Place hot adjika into jars and roll up. Turn the jars over, wrap them and cool completely. Store adjika in a cool, dark place.

Ingredients

For 4 ½ liter jars:

• 2 kg plums;
• 100 g garlic;
• 2 tomatoes;
• 1 red hot pepper;
• 1 tablespoon salt;
• 200 g sugar.

Preparation

Cut the plums in half and remove the pits. Grind plums, garlic, tomatoes and whole peppers through a meat grinder.

Place the pan with the twisted mixture over medium heat. Add salt and sugar, stir and bring to a boil. Then cook for another 20 minutes.

Distribute adjika into sterilized jars and roll up. Turn the workpieces over, wrap them and cool. Store adjika in a cool, dark place.

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Ingredients

For a ½ liter jar:

• 500 g green bell pepper;
• 1 green hot pepper;
• 50 g garlic;
• 1 bunch of cilantro - optional;
• 3 tablespoons sugar;
• ½ tablespoon salt;
• 2 tablespoons apple cider vinegar.

Preparation

Remove seeds from bell peppers. Remove the tail from the hot pepper. The seeds can also be removed if you want less hot adjika.

Grind the peppers, garlic and cilantro through a meat grinder or grind in a blender. Add sugar, salt and vinegar, stir and leave for half an hour.

Place adjika in a sterilized jar, close and store in the refrigerator.