Adjika classic for winter. The most delicious adjika made from tomatoes: a recipe for the winter. The best adjika recipe for the winter from tomatoes

Adjika is a word that is inextricably associated with Caucasian cuisine, along with kebabs and khinkali. Hot sauce-seasoning is present on any Caucasian table. It is prepared in many variations depending on the region. The classic version of adjika included dried hot peppers, crushed with salt, garlic and coriander seeds. Then other ingredients were added, in particular cilantro. The best recipes for cooking adjika for the winter have been collected from all over the Caucasus and are presented below.

How to cook boiled adjika for the winter

Here there will be one answer: it all depends on what kind of adjika you want to see on your table. As additions to classic ingredients, regional cuisines of the Caucasus include tomatoes, eggplants, carrots, zucchini, apples, and walnuts in their recipes. You come across a recipe in which you can find pumpkin, beets, mushrooms, cherry plums, gooseberries and even chokeberries. Each housewife has her own adjika. What is invariable in adjika is its sharpness, amazing taste and aroma. When preparing adjika, it is worth remembering that it is used not only as a sauce. This is a side dish, first of all, for meat, then for fish and vegetable dishes. Preparing adjika for the winter is not very problematic, but very practical. It can be stored for a long time if all the technology was followed exactly when preparing it. Boiled adjika turns out more interesting. It lasts longer and has a brighter taste and aroma. Knowing the basics of how to prepare adjika for the winter, go further: try, experiment, and we can say with firm confidence that as a result of trial and error, a new adjika recipe will be born - your own, personal, incomparable.

Boiled tomato adjika for the winter

What you will need:

• tomatoes - 3 kg;
• sweet pepper - 1.5 kg;
• granulated sugar - 275 g;
• garlic - 45 g;
• salt - 155 g;
• table vinegar - 155 ml;
• hot pepper - ½ pod.

Technology:

1. Wash all prepared vegetables thoroughly.
2. Remove the skin from the tomatoes by first immersing them in boiling water for 15 seconds. Then punch them in a blender or crank them with a meat grinder. Transfer the resulting tomato puree to a large saucepan and place over moderate heat.
3. Process bell and hot peppers. Cut out the stalks, remove the internal partitions and seeds. Also puree using a blender or meat grinder.
4. Remove the husks from the garlic. Grind with a knife or press. Add to pepper.
5. When some of the juice has evaporated from the tomato puree, put the pureed peppers and garlic into the pan. Stirring occasionally, continue cooking the mixture.
6. After 20 minutes, add salt, sugar and vinegar. Boil adjika until tender. This will take a couple more minutes.
7. When preparing adjika for the winter at home is completed, remove the container from the stove. Pour the resulting product into pre-sterilized containers and seal. Place on the lid. Wrap in warm cloth. Cool completely. Place in the refrigerator.

Homemade tomato adjika is ready for the winter.

Adjika boiled with walnuts

What you will need:

• sweet pepper - 1 kg;
• walnut - 155 g;
• hops-suneli - 8 g;
• paprika - 8 g;
• cilantro - 50 g;
• granulated sugar - 35 g;
• salt - 25 g;
• garlic - 55 g;
• tomatoes - 140 g;
• chili pepper - 75 g.

What to do:

1. Wash all the vegetables specified in the recipe thoroughly.
2. Remove stems, seeds and internal membranes from sweet peppers.
3. Cut all prepared vegetables as desired. Place in blender container. Puree on high speed.
4. Add nuts, salt, sugar and spices to the bowl. Punch through all the contents again.
5. Transfer the resulting mass into a saucepan. Cook adjika over low heat with regular stirring. At the very end of cooking, add processed garlic, crushed with a press, knife or grater. Adjika with nuts for the winter according to one of the best recipes is ready.
6. Immediately pour adjika into pre-sterilized containers. Wrap in warm cloth. Cool completely. Store in a cool place.

Adjika boiled with carrots for the winter

What you will need:

• tomatoes - 1.5 kg;
• carrots - 650 g;
• sweet pepper - 450 g;
• chili pepper - 90 g;
• onion - 375 g;
• garlic - 55 g;
• refined oil - 250 ml;
• salt - 55 g;
• utskho-suneli - 8 g;
• sugar - 85 g;
• table vinegar 9% - 35 ml.

What to do:

1. Wash the vegetables well under running water.
2. Remove the stem from tomatoes. Cut randomly.
3. Peel the carrots and wash them. Cut into half circles.
4. Remove the stem from the pepper and cut it in half. Remove internal partitions and seeds. Chop as desired.
5. Remove the husks from the garlic. Press with a press or chop with a knife.
6. Place the prepared vegetables in a blender container. Make a puree from the contents.
7. Then transfer the resulting puree into a saucepan. Put on fire. Cook over low heat for half an hour.
8. Then add granulated sugar, salt, utskho-suneli and chopped garlic. Pour in vegetable oil and vinegar. Stir everything well and boil.
9. When the adjika boils, immediately remove it from the stove and package it in sterilized containers using any usual method. Place the lid down. Wrap in a blanket. Cool completely. Store in a cool place.

This is the easiest and best recipe for adjika with carrots for the winter. More needs to be done - the workpiece rarely survives until winter.

Adjika boiled with zucchini

What will be needed:

• zucchini - 3 kg;
• sweet pepper - 500 g;
• carrots - 500 g;
• tomatoes - 1.5 kg;
• garlic - 100 g;
• sugar - 90 g;
• salt - 75 g;
• ground red hot pepper - 75 g;
• refined oil - 250 ml.

Well, well, let's get to it...

Technology:

1. Wash the vegetables well.
2. Peel the carrots. Remove the stems, seeds and internal membranes from the pepper.
3. Make cross-shaped cuts on the tomatoes. Place in boiling water for 15 seconds. Then remove and remove the skin.
4. Remove the husks from the garlic and divide into cloves.
5. Blend all processed products, with the exception of garlic, into a smooth mixture in a blender.
6. Pour the amount of salt and granulated sugar into the resulting puree. Pour in vegetable oil. Cook for approximately 40 minutes. Cool.
7. Add hot ground pepper and chopped garlic to the vegetable mixture.
8. Cook adjika for another quarter of an hour. Then remove the saucepan from the heat. Pour adjika into pre-sterilized containers. Cork. Cool. Store in a cool place.

Adjika boiled with apples for the winter

What will be needed:

• tomatoes - 5 kg;
• carrots - 1 kg;
• apples - 1 kg;
• sweet pepper - 1 kg;
• granulated sugar - 540 g;
• hot pepper - 150 g;
• refined oil - 495 ml;
• garlic - 250 g;
• salt;
• vinegar.

What to do:

1. Everything indicated in the recipe must be thoroughly washed under a stream.
2. Remove the stems from the tomatoes. Cut randomly.
3. Peel the carrots and cut into half slices.
4. Remove the stem from the pepper. Cut into halves, eliminate internal partitions and seeds.
5. Remove the husks from the garlic and separate into slices.
6. Place all processed products, excluding garlic, in a blender container and puree at high speed. Grind the garlic with salt in a mortar.
7. Then pour the vegetable puree into a saucepan of a suitable size. Add sugar and a little salt. Stir again. Place on the stove. Cook until it boils. After this, add vegetable oil. Cook adjika for half an hour. Stir regularly so that the adjika does not burn.
8. Add chopped garlic and salt to the mixture being prepared. Add vinegar. Cook for another hour. Be sure to check the mixture for taste. If there is a lack of salt and vinegar, add them to taste.
9. After the specified time has passed, remove the pan from the stove. Carefully pour the sauce into sterilized containers. Close with lids, cool and transfer to the refrigerator, where this exceptionally tasty “winter brew” according to one of the best recipes for boiled adjika will be stored for quite a long time.

Adjika boiled from green tomatoes

Recipe:

• green tomatoes - 850 g;
• onion - 75 g;
• sweet pepper - 325 g;
• hot pepper - 55 g;
• apples - 175 g;
• garlic - 55 g;
• refined oil - 135 ml;
• granulated sugar - 65 g;
• salt - 35 g;
• dried basil - 16 g;
• vinegar 9% - 55 ml.

What to do:

1. First you need to prepare all the ingredients. First you need to wash them well.
2. Remove the stems from the tomatoes. Cut the fruits as desired.
3. Cut the apples into halves. Cut out the seed box and stalk. Cut as desired.
4. Process the pepper. Remove the stem. Cut out the internal partitions and remove the seeds. Do not remove the seeds from green hot peppers.
5. Peel the onion and garlic. Cut the onion randomly. Chop the garlic with a press/knife/hatchet.
6. Place all prepared vegetables into a blender bowl. Grind them at high speed into a puree.
7. Pour vegetable oil into a large saucepan. Let it warm up. Then pour in the vegetable mixture. Add sugar and salt. Add vinegar.
8. Place the saucepan on the stove over low heat. Cook for half an hour with regular stirring. Add basil at the end. Try the product. If something is missing, bring it to taste.
9. Immediately pour the finished adjika into sterilized jars. Roll up. Place it upside down. Wrap in a warm blanket. Cool completely. Refrigerate.

Adjika boiled with eggplants

What you will need:

• eggplants - 1 kg;
• tomatoes - 1.5 kg;
• sweet pepper - 1 kg;
• garlic - 325 g;
• cilantro - 100 g;
• hot pepper - 175 g;
• vegetable oil - 255 ml;
• sugar - 30 g;
• salt - 65 g;
• vinegar - 125 ml;
• honey - 110 g;
• parsley - 50 g;
• dill - 50 g;
• utskho-suneli - 12 g.

Technology:

1. Rinse all the vegetables specified in the recipe well under a stream. Handle.
2. Using a meat grinder, grind the tomatoes, garlic and peppers.
3. Place the chopped vegetables into a saucepan. Mix well. Add salt and sugar. Add vegetable oil to the pan. Place the saucepan on the stove. Boil the contents. Reduce heat to moderate.
4. Cut the eggplants into medium cubes. Add to the pan. Pour honey in there.
5. Cook adjika for 40 minutes.
6. Rinse all greens thoroughly. Dry. Finely chop. Pour into the total mixture. Stir. Cook for three minutes. Pour in vinegar. After a couple of minutes, remove the saucepan from the stove.
7. Immediately pack the hot adjika into jars that have been sterilized in advance. Turn upside down. Wrap with warm cloth. Cool completely. Keep in a cool place.

Adjika boiled with beets

What will be needed:

• tomatoes - 5 kg;
• beets - 4 kg;
• carrots - 1 kg;
• sweet pepper - 1 kg;
• garlic - 255 g;
• hot pepper - 125 g;
• vegetable oil - 225 ml;
• salt - 150 g;
• sugar - 150 g;
• vinegar 6% - 155 ml;
• cilantro - 50 g;
• hops-suneli - 20 g;
• utskho-suneli - 12 g.

What to do:

1. Rinse all the vegetables specified in the recipe well under a stream. Process and puree in a blender/food processor/meat grinder. The mass should not be pureed, but only crushed.
2. Then transfer the resulting mass into a cauldron. Boil for half an hour with regular stirring.
3. Then add salt to the vegetable mass. Add sugar, add vegetable oil.
4. Half an hour before the end of cooking, add vinegar. Five minutes before the end, add thoroughly washed, finely chopped cilantro, hops-suneli and utskho-suneli.
5. Next - according to the standard. Pour hot adjika into prepared sterilized containers. Roll up. Wrap in warm cloth. Cool completely. Keep refrigerated.

Note to the hostess

1. To make adjika less spicy, you need to remove the seeds from the hot pepper.
2. Adjika is prepared according to the classical method using exclusively rock salt.
3. If large dry spices, herbs or garlic are used, it is recommended to crush them in a mortar. Marjoram, bay leaf, savory, basil, coriander, Imeretian saffron, and utskho-suneli fit organically into any adjika recipe.
4. To enhance the aroma of adjika, you need to lightly fry a set of spices and herbs in a dry frying pan without adding oil.
5. Tomatoes need to be meaty. You should not take watery varieties - adjika will be too liquid.
6. One of the most important points is not to overdo it with spices. It will be impossible to correct the overkill.

Prepare adjika. The Abkhazian shepherds who invented it knew what they were doing. That's why they live for a hundred years or more. Meat, wine, herbs and adjika have always been considered the key to longevity in the Caucasus. And, apparently, they were right.

djurenko.com

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.

iamcook.ru

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.

Adjika is a Georgian and also Abkhazian dish, and it’s no secret that it’s a favorite. Each dish of national cuisine appears in its own country only thanks to those products for which the land that grew them is famous.

That is why the basis of the dish in southern countries is made up of hot, hot peppers, and our Russian adjika is made up of tomatoes.

Recipes for making adjika

In past centuries, the recipe for adjika was the same, it included three ingredients: pepper, salt and fenugreek, and at first only salt and pepper. Currently, a huge number of recipes have appeared, each of them has the right to a chef's life.

Attention! If you decide to prepare real adjika and have not found a plant such as fenugreek, you can replace it with the Khmeli-Suneli seasoning or the Suneli set. And tomatoes for adjika should always be very hard, not juicy.

Adjika of Abkhazia

Spicy, classic (recipe for the winter with tomatoes) adzhika, prepared both for future use throughout the year and for quick serving on the holiday table.

Ingredients of the dish:

• hot pepper pods (11 pcs.);
• garlic/head (1 pc.);
• blue fenugreek (two tablespoons);
• tomatoes (2.1 kg);
• table salt/110 g.

Preparation:

Remove all excess pepper pods and grind as finely as possible.

Dip the tomatoes into boiling water, remove the skins, and twist together with cloves of fresh, peeled garlic. Mix with pepper and salt. Place on a hot stove for exactly three minutes. Try not to leave the pan so that you can stir the mass without interruption.

Adjika is spicy, a simple and quick recipe that will lick your fingers

This adjika is not very difficult and quick to prepare; you can do it even without technical devices.

Ingredients of the dish:

• chilli pepper, bitter (0.8 kg);
• garlic (3-4 cloves);
• “hops” mixture (55 g);
• nuts, walnuts (5 pcs.);
• tomatoes (2 kg.);
• table salt/110 g.

Preparation:

Scald, remove the skin, soften well with a fork, drain the juice.

Remove all excess from the peppers, finely grind, put in a container where the tomatoes are already lying. Do the same with the garlic cloves. Salt and season the dish, stir everything. Crush the nuts, stir, drain the juice. The dish can be decorated with herbs and served.

Attention - this will be interesting! In the old days, housewives did this with two stones. One was used as a board, the other as a masher/pestle.

Adjika with horseradish and garlic from tomatoes for the winter without cooking

Adjika with horseradish was invented in the Caucasus. It resembles Siberian “horseradish”, but is more aromatic due to the addition of spices and pepper. This is a very tasty and healthy dish, because horseradish has long been widely used not only in cooking, but also in folk medicine.

Ingredients of the dish:

• tomatoes (4.2 kg);
• pepper/gogoshary (2.3 kg);
• pepper/hot (7-10 pcs.)
• garlic/heads (5 pcs.);
• horseradish (12 pieces);
• sugar (1/2 cup);
• salt (130 gr.);
• parsley (bunch).
• blue fenugreek (45 gr.).

Preparation:

Prepare the tomatoes: rinse, remove excess, twist. This can be done either manually, using a meat grinder, or using a mixer.

Remove seeds from both types of peppers, rinse and also twist. Add to the tomatoes, stir, drain the juice.

Peel the horseradish and garlic. Grind as finely as possible, add to future adjika.

Add seasoning, salt and sweeten. Stir everything well. Let it brew, then drain the juice.

Place in jars that should be pasteurized in advance, then pasteurized again in a manner convenient for you.

In winter, parsley is added to adjika with horseradish and garlic, but only when serving. You shouldn’t roll it with parsley; adjika may turn sour.

Delicious adjika made from tomatoes and peppers

In terms of taste, this dish will not be inferior to natural Georgian, and bell pepper will make it thicker and more aromatic. It is best to choose tomatoes that are fleshy, but not overripe, otherwise a lot of juice will appear.

Ingredients of the dish:

• hot pepper (6 pcs.);
• tomatoes (2 kg);
• pepper, gogoshary (0.8 kg);
• garlic (2 heads);
• hops-suneli (2 tbsp/l);
• vinegar, fruit (25 ml);
• sugar (245 gr.);
• salt (100g).

Preparation:

Peel the hot pepper and finely grind it together with the garlic cloves prepared in advance.

Wash the tomatoes, remove excess, cut, and pulse until smooth.

Gogoshary, rinse, remove seeds. Also twist or cut into small slices.

Place all cooked products in one container, stir thoroughly, drain the juice. After this, season, add salt, vinegar and sugar.

Simmer over low heat for half an hour, stirring all the time. Then bring to a boil, again, stirring continuously, as shown in the video. Remove the prepared spicy dish from the stove, cool, and serve. You can also prepare such adzhika for the winter to delight your household with a tasty and aromatic dish all year round.

The video shows in detail every step of preparing delicious adjika from tomatoes and peppers. Videos in recipes are very convenient to use; at any time you can either pause the frame or scroll through it several times.

Classic recipe for adjika from tomato and garlic

The name “Russian adjika” would be most suitable for this recipe. Because it was invented in our country.

Ingredients of the dish:

• tomatoes, firm (2.3 kg);
• hot, bitter pepper (12 pcs.);
• garlic (4 heads);
• salt (110 gr.);
• set of suneli spices (70 gr.);
• vinegar (50 ml).

Preparation:

Wash the tomatoes, remove the stem. For cooking, you can use either a meat grinder (large) or a mixer, not forgetting to drain the resulting juice.

Prepare the burning pods: remove the seeds and stalk. Grind, add to other grated products.

The same should be done with the garlic heads: grind, put in the future adjika.

Gently pour in the vinegar.

Mix all ingredients well and leave to steep for a couple of hours. Then load into prepared clean jars.

This adjika can also be served boiled, straight to the table, but not all ingredients should be boiled. Garlic and pepper are added last before boiling. And, of course, don't forget about the oil.

Attention! When working with hot peppers, you must wear gloves. It will irritate the skin, and getting it in the eyes is very dangerous to your health.

Boiled adjika from tomatoes, peppers and garlic for the winter

Tasty, juicy and healthy adjika in winter will not only enrich your table with vitamins, but also remind you of the hot summer.

Ingredients of the dish:

• tomatoes (2.7 kg);
• carrots (5 pcs.);
• garlic (2 heads);
• Gogoshary pepper (1.2 kg);
• hot pepper pods (10 pcs.);
• unrefined/vegetable oil (265 ml);
• ordinary vinegar (30 ml);
• sugar (235 gr.);
• salt (125 gr.);
• Khmeli-suneli seasoning (45 gr.).

Preparation:

Scald the tomatoes and remove the skin, cut to twist. Twist and drain off excess juice.

Clean the gogoshars from the internal contents and stems, cut into pieces. Scald, remove the skin and also twist.

Peel, rinse and chop the carrots using a meat grinder.

Add grated garlic cloves, vinegar, sugar and salt. Mix thoroughly. Place on low heat and bring to a vigorous boil, making sure to always be nearby and stir. Place on low heat. Wait until the adjika stops boiling. After this, cook for exactly an hour with the lid closed.

Peel the hot pepper, grind it and add it to the adjika. Leave on the stove without heat for a couple of hours. Place the cooled adjika into pasteurized jars.

Attention! To prepare adjika, it is best to use enameled, clay or cast iron dishes.

Boiled adjika with apples

Apples in adjika give a pleasant aroma and sour taste. After serving such a snack, guests will forget about other dishes. In addition, thanks to the apples, she will receive an additional vitamin complex, which is so lacking throughout the year.

Ingredients of the dish:

• tomatoes (3.2 kg);
• Gogoshary pepper (1.3 kg);
• carrots (5 pcs.);
• hot pepper (11 pcs.);
• apples, green variety (1.3 kg);
• garlic (2 heads);
• onion (8 heads);
• unrefined oil (400 ml);
• vinegar (50 ml);
• granulated sugar (255);
• salt (155 gr.);
• blue fenugreek (45 gr.).

Preparation:

Immerse the tomatoes in boiling water for five seconds, remove the skin and cut off the stem. Cut into small and neat slices. Drain the juice.

Peel the carrots, grate, add to the tomatoes.

Remove stems and seeds from sweet and bitter peppers. Twist on medium and add to the rest of the vegetables. Stir, drain the juice.

Finely chop the onion. Pour oil into a saucepan, heat it, add onion and saute it.

Drain the juice from the vegetables and place everything in a saucepan. Add grated garlic, salt, seasoning, vinegar, sugar. Stir everything. Place on low heat.

Peel the apples, cut into cubes, add to adjika. Bring to a boil, stirring continuously and turn off the heat. Cool, transfer to a prepared container and roll up. After this, put it in a dark place, carefully wrapping it up overnight.

Real Georgian adjika

If you like spicy dishes, then the recipe for real Georgian adjika is just for you. The recipe is not only easy to prepare and unforgettable in taste, but also healthy. A large amount of vitamin C will help the body cope with any viruses throughout the year.

Ingredients of the dish:

• hot/burgundy pepper (2.5 kg);
• plum, slightly green (8 pcs.);
• garlic (5 heads);
• hops-suneli (65 gr.);
• green cilantro (210 gr.);
• walnuts, shelled (130 gr.);
• salt (140 gr.).

Preparation:

Remove stems and seeds from hot peppers. Grind it as finely as possible so that the mass is homogeneous.

Immerse the plum in boiling water, remove the top layer, remove the pit, also roll and add to the pepper.

Finely grind the garlic and add to the adjika.

Crush walnuts in a mortar and add to adjika.

Season, salt, add sugar and cilantro. Stir everything well. Let stand for three hours, then transfer to prepared jars.

The recipe will help you step by step understand all the intricacies of preparing Georgian adjika. In the video you will see what a rich color real Georgian adjika has.

Homemade adjika with tomatoes and garlic, without bell pepper

Homemade adjika without bell pepper serves as an excellent appetizer for any holiday table, but can be very spicy. But the benefit from it in winter will be much greater than from a package of antiviral drugs.

Ingredients of the dish:

• fleshy tomatoes (3.3 kg);
• hot pepper (10 pieces);
• garlic (5 heads);
• coriander (50 gr.);
• paprika (70 gr.);
• hops-suneli (70 gr.);
• vinegar (70 ml.);
• salt (110 gr.).

Preparation:

Wash the tomatoes, remove the existing stalk, cut into small cubes, drain the juice.

Remove seeds from peppers, twist and add to tomatoes.

Peel the garlic, grind it and add it to the future adjika.

Season the resulting mass with salt and vinegar. Place on low heat for 20 minutes, stirring continuously, but without bringing to a boil. Cool, transfer to pre-pasteurized jars.

Raw adjika for the winter from tomatoes and garlic without cooking

Adjika without cooking is certainly a big plus for those who want to receive vitamins all year round. But to prevent this plus from turning into a minus, you should prepare the vegetables and dishes very carefully: wash them, scald them with boiling water both outside and inside.

Ingredients of the dish:

• Tomatoes (3.1 kg);
• sweet bell pepper/gogoshary (1.1 kg);
• hot pepper (10 pods);
• cilantro/basil/parsley (all 70 gr.);
• garlic (3 heads);
• vinegar/grape (200 ml);
• salt/coarse grind (130 g).

Preparation:

Wash the tomatoes, cut off any existing stem. Cut into small cubes, then crush with a masher.

Peppers, both hot and sweet, remove seeds and remove stems.

Grind finely in a meat grinder and add to the tomatoes.

Season with the above spices, squeeze out the garlic, stir everything with clean hands, pour in the vinegar, stir with a spoon, add salt, stir again and drain the juice.

Roll up in a pasteurized container or drop to the table.

Attention! Salt is added last as it helps to give extra and unnecessary juice to the vegetables.

Summary

Adjika is a very healthy dish that will provide the body with vitamins all year round. But, despite this, we should not forget that the dish is very spicy. It is advisable to limit its consumption to one meal. And for people with gastrointestinal problems, such a spicy dish is generally contraindicated.

Ingredients:

• 2 kg;
• 0.5 kg;
• 200 g garlic;
• 2 pcs. hot pepper;
• 50 ml vegetable oil;
• 25 g vinegar 9%;
• 100 g sugar;
• 0.5 tbsp. salt.

Recipe for boiled tomato adjika

1. Let’s prepare the garlic, and you need a lot of it for adjika. To quickly finish this dreary task of peeling garlic, I suggest a little trick. Separate the head into cloves and place them in a bowl. Pour boiling water over for 5-7 seconds and drain the water.

Now the skin of the garlic comes off instantly, you just need to lightly pick it with a knife. This greatly saves the process of peeling garlic.

2. Wash the tomatoes and also pour boiling water over them so that they can be peeled off the hard skin. If the skin does not come off the first time, drain the water and pour boiling water over it again. This time, even thick-skinned tomatoes should be peelable.

Remove the skin from the tomato.

3. Peel the bell pepper from the stalk and seeds, cut lengthwise into 4 parts. Cut the red hot pepper into 2 parts and also remove the stalk and seeds.

4. Grind tomatoes, sweet bell peppers and hot chili peppers in a meat grinder.

5. Pour everything into the pan. Add 100 g sugar, 0.5 tbsp. salt, 50 ml. vegetable oil. Mix everything and simmer on low heat for 1-2 hours. My tomatoes for this adjika were very watery, I had to simmer for about 3 hours to make the adjika thicker.

6. At the final stage, squeeze the garlic into the pan and add 25 ml of vinegar. Stir and taste the adjika for salt, adding more if necessary. Simmer for another 3 minutes.

7. Pour the finished adjika into prepared sterilized jars and screw on the lids. We turn the jars over and put them in a warm place for a day, wrap them in a blanket. After a day, the adjika can be put away in the closet for the winter.

The most delicious boiled adjika ready! Bon appetit!

Facebook

Twitter

In contact with

Classmates

Google+