Adjika is a seasoning with thousands of recipes. Its preparation is similar to the preparation of borscht (look) - the process is creative, and each housewife will definitely do something in her own way. I offer a variant of delicious, moderately spicy, aromatic and incredibly simple adjika. This recipe can also be supplemented and tweaked, for example by adding your favorite spices or increasing the amount of garlic.

Green adjika is the best sauce for any fish, meat dishes. For example, it fits perfectly with her. Since this adjika is prepared without cooking, I recommend that you immediately think over the storage location for such preservation - a refrigerator, a cellar, and even better - a freezer.

Recipe Information

• Type of dish: sauce
• Cooking method: chopping
• 40 minutes

Ingredients:

• green tomatoes- 400 g
• onions - 90 g
• garlic - 1-2 heads
• Bell pepper taste
• parsley - 1 bunch
• cilantro - 1 bunch
• vegetable oil - 3 tablespoons
• salt - 1.5 tablespoons
• sugar - 2.5 tablespoons
• apple cider vinegar - 70 ml.

How to cook:

I wash all the ingredients well, prepare them: clean them, cut them into pieces so that everything fits comfortably into the meat grinder.



We pass vegetables, garlic and herbs through a meat grinder. We take the middle one.



Add sugar and salt to the resulting aromatic mixture, leave for 15 minutes.



We also send apple cider vinegar and vegetable oil there.



Pour adjika into sterilized jars or bottles with a wide neck, screw the lids and put them in the refrigerator for 2-3 weeks. During this time, the sauce will reach the desired condition, slightly change its color to a lighter one.



Now you can send the adjika to the freezer. It is convenient for me to transfer to bags with zip fasteners or plastic bottles... So our salad dressing will last until spring. But in the refrigerator, the shelf life is no more than 1.5 months.

Note to the hostess:

• If there is no storage space for raw adjika, you can close it boiled. Then, after grinding, send all the ingredients to the fire, boil for 10-15 minutes, pour into sterilized jars, roll up. Boiled can be stored even at ordinary home conditions. For spice, add chili peppers before boiling.
• This adjika can be taken for harvesting canned green tomatoes. Select not small green tomatoes, cut off the tops of each of them (a little with a depression). Place the sauce on the tomatoes and cover with a lid. Place everything tightly in jars, add spices to taste. Pour boiling water over, let stand. Pour the liquid into a saucepan and prepare the usual filling, for example, for 1 liter of water, 2 tablespoons each. salt and sugar, ¾ tsp citric acid. Send the boiling filling to the jar, then roll up the lid.

Summer and autumn delight summer residents with a harvest of vegetables and fruits. What if you have a lot of tomatoes this year? We offer three different recipes cooking adjika from green tomatoes. Choose any of them to your taste.

Adjika from green tomatoes with onions

Composition:

• green tomatoes - 2 kg
• bell pepper - 3 kg
• bitter pepper - 0.5 kg
• green onions - 5-6 pods
• garlic - 4-5 cloves
• vegetable oil - 2 tbsp.
• vinegar - 2 tbsp.
• sugar - 1.5 tbsp.
• salt - 1 tbsp.

Preparation:

1. Grind all ingredients with a meat grinder and cook the mixture for about an hour.
2. Add salt, sugar, oil, and vinegar. Cook for another 15-20 minutes over low heat.
3. Without cooling, pour the finished adjika into sterilized jars and roll up.

Adjika from green tomatoes spicy

Composition:

• green tomatoes - 3 kg
• bell pepper - 1 kg
• garlic - 8 cloves
• bitter capsicum - 3 pieces
• vinegar - 4 tbsp. l.
• vegetable oil - 2 tbsp.
• salt - 0.5 tbsp.

Preparation:

1. All vegetables are well washed, peeled, cut into small pieces and mixed in a blender or, better, passed through a meat grinder. Cook the mixture over medium heat for about an hour.
2. Add chopped garlic, vegetable oil, vinegar and salt to boiled vegetables. Continue cooking for 15-20 minutes.
3. Put hot adjika in sterilized jars and roll up.

Adjika from green tomatoes with apples

Composition:

• tomatoes - 5 kg
• bell pepper -1 kg
• apples - 1 kg
• carrots - 0.5 kg
• zucchini - 0.5 kg
• onions - 0.5 kg
• garlic - 3 medium heads
• bitter paprika - 1 pc
• chopped dill, parsley, green onions - 1 tbsp.
• sugar - 1 tbsp.
• vegetable oil - 1 tbsp.
• salt - 0.5 tbsp.
• apple cider vinegar - 1 tbsp

Preparation:

1. Wash the tomatoes, cut them into wedges, salt. Put them in a dark place for 6 hours. This is necessary for the bitterness to go away.
2. Grind bell peppers, zucchini, carrots, onions and apples in a blender or using a meat grinder. Then add the tomatoes and cook over low heat for an hour.
3. Add chopped garlic, herbs and paprika to the boiled mixture. And cook for another half hour.
4. Then add apple cider vinegar, vegetable oil, salt and sugar. Let the mixture boil several times (2-3).
5. Put the finished hot adjika in sterilized jars and roll up the lids well.

Read also:

These recipes are similar to each other. But the taste of adjika is different for each of the recipes. Less spicy adjika is obtained if it is prepared according to the last and first recipes. Choose any recipe to your taste and cook adjika from green tomatoes!

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Adjika from green tomatoes for the winter - recipe

Ingredients:

• tomatoes (green) - 1.2 kg;
• apples - 240 g;
• sweet pepper - 240 g;
• chili pepper - 2 pcs.;
• garlic cloves - 6 pcs.;
• dill, cilantro, parsley, basil - 1/2 bunch each;
• granulated sugar - 25 g;
• vegetable oil - 175 ml;
• apple cider vinegar - 15 ml.

Preparation

Before preparing adjika from green tomatoes, it is better to cut and scald the fruits, and then remove the skin from them. This will make the sauce more uniform. Chop the tomatoes along with the apples and peeled paprika. It is not necessary to peel hot peppers from seeds, but only if you want to cook for real hot sauce... Put the mixture of peppers, apples and tomatoes on the fire and cook, not forgetting to stir, for about half an hour.

In the meantime, chop the herbs or mince them right away along with the peeled garlic cloves. Add herbs to the sauce, then add sugar, season with vinegar and oil, boil again and pour into jars, after sterilizing them. If you do not plan to cook adjika from green tomatoes for the winter, then it is enough to cool the prepared sauce and fill any clean container with it.

Adjika from green tomatoes without cooking

Ingredients:

• green tomatoes - 1.2 kg;
• sweet pepper - 1.2 kg;
• chili pepper - 1 pc.;
• garlic cloves - 10-12 pcs.;
• vinegar - 165 ml;
• granulated sugar to taste.

Preparation

Armed with a blender, puree the tomatoes and bell peppers together. Remove the seeds from the chili and add it to the sauce along with the garlic cloves. Re-chop the sauce, add vinegar, sugar and salt. A spicy adjika made from green tomatoes will work well as a preparation for the winter, because, even though there is no heat treatment, it contains preservatives like salt and vinegar that will help keep it fresh for a long time.

Ingredients:

Preparation

Prepare all ingredients: rinse and peel the tomatoes, remove seeds from both types of peppers, peel the garlic cloves. Pass all prepared ingredients through a meat grinder along with horseradish roots and put adjika on fire for half an hour. Top the sauce with vinegar, sugar and salt, then pour over and roll.

Adjika from green tomatoes for the winter bright emerald color can fully compete with the traditional adjika made from pepper and tomatoes. Recipes from green tomatoes, so delicious that you lick your fingers, can be chosen to your liking. Among the recipes, recipes for raw adjika from green tomatoes and adjika for the winter, which provides for heat treatment, are popular. If you want to cook delicious and simple adjika from green tomatoes for the winter, then the recipes below with a photo will be useful to you.

Ingredients:

• Green tomatoes - 2 kg.,
• Hot pepper - 200 gr.,
• Parsley is a small bunch,
• Spices: adjika, black pepper, hops-suneli,
• Salt - 1 tbsp spoon,
• Sugar - 3 tbsp. spoons,
• Vinegar - 3 tbsp. spoons,
• Vegetable oil - 4 tbsp. spoons.

Adjika from green tomatoes for the winter - recipe

Wash green tomatoes. Cut them lengthwise into 4-6 pieces, depending on the size.

Peel the cloves of garlic.

Wash hot peppers, cut the pods in two. Cut off some of the peppers near the stalk, remove the seeds.

Wash the parsley sprigs.

Transfer all the main ingredients for adjika - green tomatoes, parsley, hot peppers and garlic to a separate bowl.

Pass the vegetables and herbs through a meat grinder. If it is possible to grind these ingredients, you can also use a blender or food processor. As a result, it turned out such a bright green puree.

Put the adjika base on the stove. Bring to a boil. After that, other ingredients can be added to adjika made from green tomatoes. Pour spices into adjika.

Add salt and sugar to the adjika.

Pour in vinegar and vegetable oil.

After adding all these ingredients, the green tomato adjika should be thoroughly mixed and tasted. Adjust the flavor by adding one ingredient or the other if you want it to be more salty, sour or sweet. Simmer the green tomatoes over low heat for about 30 minutes.

While it is boiling, prepare the jars and lids. To canned spicy adjika from green tomatoes for the winter successfully stood the whole winter, jars and lids need to be sterilized. Place the finished product in sterile jars immediately after preparation. As for the lids, this type of workpiece can be closed with both tin and nylon lids. Adjika is well kept in both forms.

Adjika from green tomatoes for the winter. Photo

It turns out no less tasty adjika from green tomatoes with apples.

Ingredients:

• Green tomatoes - 3 kg.,
• Apples - 500 gr.,
• Bulb onions - 200 gr.,
• Hot pepper - 100 gr.,
• Garlic - 100 gr.,
• Ground black pepper - 0.5 tsp,
• Paprika - 0.5 tsp,
• Salt - 2 tbsp. spoons,
• Sugar - 4 tbsp. spoons,
• Vinegar - a stack,
• Vegetable oil - a stack.

Adjika from green tomatoes with apples - recipe

Wash tomatoes and apples. Peel the garlic and onion. Cut the tomatoes into wedges. Peel the apples and also cut into slices. Chop the garlic finely. Chop the onion into cubes. Cut hot peppers, peeled from seeds, into cubes too. Put chopped green tomatoes, garlic, apples, onions and hot peppers into a saucepan in which the adjika will cook.

Squeeze the vegetables slightly so that they let the juice flow. Simmer vegetables over low heat. Five minutes after boiling, you will see that there is much more juice at the bottom of the pan. Stirring occasionally, cook adjika from green tomatoes for 25-30 minutes.

During this time, the vegetables will boil significantly, lose their shape and become soft. Remove the saucepan with green tomato adjika from the stove. After it has cooled slightly, use a hand blender to puree it. After that, put the adjika on the stove again.

Add black pepper, paprika, salt, vinegar to the pan with it, sunflower oil and sugar. Boil for another 10 minutes. Pour hot into a sterile container. Lids for canning adjika must also be sterile (steamed).

I also advise you to cook adjika from green tomatoes with horseradish without boiling.

Ingredients:

• Horseradish - 200 gr.,
• Green tomatoes - 1 kg.,
• Hot pepper - 2 pods,
• Parsley or cilantro - a small bunch,
• Salt - 1 tbsp spoon,
• Vinegar - 2 tbsp. spoons,
• Sugar - 1 tbsp. spoon

Adjika from green tomatoes with horseradish - recipe

Wash green tomatoes. For ease of grinding, cut them into several pieces. Peel the horseradish. Cut it into small pieces too. That's all, homemade spicy adjika from green tomatoes with horseradish is ready without cooking. Wash the cilantro or parsley greens. For spiciness in this raw adjika from green tomatoes without cooking, we will also use pods hot pepper Chile. To keep the adjika green, take green peppers.

Mince green tomatoes, parsley, hot peppers and horseradish. Add salt, table vinegar and granulated sugar to the resulting mass. Spicy adjika mix the green tomatoes.

Transfer the finished product to sterile jars. Close the lids tightly. Due to the fact that salt, horseradish and hot pepper are preservatives, with proper storage, such adjika will stay in your refrigerator for several months, of course, if it is not eaten earlier than this period.

I would be glad if these green tomato adjika recipes will come in handy for you.

I was going this season to prepare some preservation from green tomatoes, since last year's harvests were all sold out, but in the end there were much more tomatoes left than expected. I had to scrape all the bottom sections in search of the right container for the preparation of an unscheduled batch of blanks. I decided to make adjika from green tomatoes.

Adjika turns out to be amazingly tasty, spicy! It will perfectly complement meat and poultry dishes, as well as various side dishes in the winter-spring period. We are eating such adjika now, since there are still a lot of tomatoes, and for the winter I will cook it when the jars are empty.

To prepare adjika from green tomatoes for the winter, you should prepare all the necessary ingredients according to the list.

Cut the stems off the green tomatoes, cut the tomatoes into slices. Peel the guts from the pepper, remove the core from the apples. Peel the onion and garlic. Do not remove seeds from hot peppers.

Put tomatoes, apples and all other vegetables into the bowl of the food processor and chop using the "metal knife" attachment.

Pour sunflower oil into the bottom of a saucepan with a thick bottom, then pour the tomato mass. Add sugar, salt and vinegar.

Put a saucepan with adjika on low heat and cook for 30 minutes, stirring occasionally. At the end of cooking, add dry basil to the adjika and taste the adjika. If you feel like something is missing, balance the flavor with spices.

Prepare jars in advance, sterilize over steam or in the microwave. Cover the lids with water and boil for 5 minutes. Spread hot adjika in jars, screw the lids and turn the jars upside down. Cover the jars with a warm blanket and leave to cool. Adjika from green tomatoes is well stored in a city apartment.