1 serving 15 minutes

Description

Adjika is a traditional spice of Caucasian cuisine. Essentially, it is salty and spicy sauce... There are plenty of recipes for this seasoning. The composition of the product is different for each housewife.

Features of the dish

The main components of adjika remain hot peppers, salt, as well as all kinds of spices, including savory, mint, basil, dill, coriander and garlic. If you deviate a little from the traditions of Caucasian cuisine, then you can add a little sweet and sour notes to the sauce. For this, apples are added to the seasoning, Bell pepper... The finished product looks more like ketchup. If necessary, adjika from is closed for the winter. This allows you to keep the seasoning for a long time.

With what and how to serve

Adjika made from green tomatoes can improve the taste of many dishes. However, most often this sauce is served with poultry, pork, beef, fish, vegetables and some dairy products. Preparing the seasoning at home will not be difficult. The main thing is to find a recipe that the whole family will like.

Do not serve the sauce hot. Before tasting, adjika should cool slightly and stand for several hours. This will make the sauce more flavorful and taste better.

How best to store

As for storage methods, there are only a few options. As a rule, adjika is rarely closed. This product is not intended for long-term storage. It is enough to transfer the sauce to a suitable container, cool, and then place in the refrigerator.

If, nevertheless, there is a desire to close, then banks should be prepared in advance. Containers must be glass. Banks must be washed well, preferably in a soda solution. After that, you need to sterilize them. In the containers prepared in this way, it is worth putting adjika and close it tightly with lids. Store the sauce in a cool and dark place.

Seasoning with onions

So, how is adjika made from green tomatoes? The cooking recipe is quite simple. First, you need to prepare the products. To make the sauce you will need:

• 3 kilograms of sweet pepper.
• 2 kilograms of tomatoes, exceptionally green.
• 500 grams of bitter pepper.
• 5 onion pods.
• 6 garlic cloves, peeled.
• Two cups each of vegetable oil and vinegar.
• 1.5 cups of sugar sand.
• 1 glass of salt.

How to cook

Adjika made from green tomatoes has a unique taste. It perfectly complements meat dishes. To prepare it, you need to prepare food. First you need to peel the seeds from the pepper, the garlic from the husk. The components must be washed well. Then tomatoes, peppers, garlic and green onions should be chopped by passing through a meat grinder.

The finished homogeneous mass should be placed in a saucepan and cook for about 60 minutes. After the specified time, vinegar and vegetable oil, sugar, salt must be added to the mixture. You need to cook the sauce for another 20 minutes over low heat. Adjika from green tomatoes is ready. Hot sauce should be poured into prepared containers and then rolled up.

Spicy seasoning

How else is adjika made from green tomatoes rolled for the winter? There are many ways to prepare such a seasoning. If you want to get a spicier sauce, then you should pay attention to this recipe. To prepare adjika you will need:

• 3 kilograms of tomatoes, exceptionally green.
• 1 kilogram of sweet pepper.
• 8 cloves of garlic.
• 3 pods of hot pepper.
• 4 tablespoons of vinegar.
• Two full glasses of vegetable oil.
• 1/2 cup salt

Cooking steps

A simple adjika made from green tomatoes, the recipe for which is described below, will appeal to all lovers of extraordinary sauces. You can make the seasoning a little spicier if needed. To cook adjika, vegetables should be carefully prepared. First you need to clean and wash them. Now the food must be cut into pieces and chopped in a blender. If you wish, you can skip everything through a meat grinder.

The resulting mass should be placed on fire and cooked for an hour. In conclusion, it is necessary to add garlic to the vegetables, previously passed through a press, salt, vinegar, vegetable oil. The sauce needs to be boiled. This takes no more than 20 minutes. Spicy adjika is ready. It remains to pour it hot into sterilized jars and roll it up.

Horseradish seasoning

Another extraordinary sauce is adjika from greens. This seasoning is prepared very quickly. Adjika from green tomatoes in this case does not require heat treatment. A seasoning that contains horseradish root can stay tasty and fresh for a long time. To make the sauce you will need:

• 1.5 kilograms of green tomatoes.
• 150 g horseradish.
• 130 g of peeled garlic.
• 2 hot pepper pods.
• 50 g table salt.
• 30 g sugar.
• Dill to taste.

Cooking process

This sauce is prepared without boiling. The whole process takes a little time. the main thing is to observe all proportions. Green tomatoes need to be washed well and cut into quarters. Horseradish and garlic should be peeled and chopped. Cut the pepper into rings and rinse the dill. Prepared components must be crushed to a homogeneous mass. To do this, you can use a meat grinder or blender. Sugar and salt should be added to the resulting mixture. The composition must be mixed well. Adjika is ready.

The sauce can be put in sterilized cans and then closed. Store the seasoning in the refrigerator or in the cellar, where it is dark and cool.

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 pcs.
• 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. Arrange 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 chilli pepper - 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 you like 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 together with apples and peppers. 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 finished 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. Spicy adjika made from green tomatoes will be useful 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 the prepared ingredients through a meat grinder along with horseradish roots and put adjika on fire for half an hour. Top with vinegar, sugar and salt, then pour over and roll.

Adjika- a traditional Caucasian seasoning, it is a fragrant hot sauce, the composition of which is individual for each housewife. The main components of a real Abkhazian or Georgian adjika are hot chili peppers, salt and spices (coriander, basil, garlic, dill, mint, savory), but outside the Caucasus, tomatoes, bell peppers, apples are most often added to this hot seasoning to soften spicy taste and add sweet and sour notes to the sauce. And although this option cannot be called authentic, it is this “tomato” variety that has gained particular popularity. Red or green adjika add to ready meals from meat, poultry, fish, vegetables and even dairy products to add spice to them. Adjiku at home it's easy to cook, you just need to choose good recipe from dozens of existing options. I want to invite you to cook delicious adjika from green tomatoes according to your own recipe.

To be honest, this is a complete improvisation, because the little green cherry tomatoes were picked quite by accident. When we had to leave home for a few days, we decided to untie the yard dog so that it could run freely and guard the territory. And this very smart dog did not think of anything better than running around the area where cherry tomato bushes grow quietly and peacefully. In general, half of the crop ended up on the ground and had to be urgently disposed of. The result of the emergency rescue of tomatoes pleased me very much, although the taste of this green homemade adjika significantly different from the usual adjika made from red tomatoes. I, as a lover of culinary experiments, liked this seasoning, so I didn't stop at one jar and decided to make more of this adjika for the winter.

Ingredients:

How to make homemade green tomato adjika

Unripe tomatoes are quite bitter, so green tomatoes must be pretreated: wash, cut into 2 or 4 pieces, salt well, stir and leave at room temperature for 4-6 hours. After that, drain the released juice, all the bitterness will go away with it.

In addition, green tomatoes require mandatory heat treatment, so raw adjika cannot be cooked from them.

Wash apples, remove seeds and peel. Peel sweet and hot peppers.

From bell pepper you need to remove the seeds, and do as you want with chili seeds: they contain the most pungency, so if you want to get a super-hot adjika, you can leave them, and for a less thermonuclear version, it is better to remove them.

Put both types of peppers, apples and tomatoes in the bowl of the food processor and grind until smooth. Alternatively, you can mince them twice.

If you want a smoother and more delicate adjiku sauce, you must first remove the peel from the tomatoes. This is best done at the initial stage of cooking: scald them with boiling water, remove the skin, and then cover with salt and let stand. But I had small cherry tomatoes, only a masochist would risk skinning them, so I decided to leave it. After grinding and heat treatment, the skin became completely soft and did not irritate the taste buds in any way.

Pour the green mixture into a heavy-bottomed saucepan and simmer over low heat for 35 minutes. At this time, peel the garlic, wash and dry all the greens. Pass fragrant herbs and garlic through a meat grinder or grind with a special blender attachment. Add the resulting mixture to the pan along with salt, sugar, vinegar and vegetable oil, stir and cook adjika on low heat for about 10-15 minutes.

I indicated the proportions as I did myself. In doing so, I constantly tried the resulting sauce to achieve a balance of spicy, sour, sweet and salty. You can experiment with the ratio of vinegar, sugar, salt, garlic, and chili to make the seasoning to your liking. In addition, a lot depends on the taste of apples and peppers, as well as on the maturity of the tomatoes.
Adjika is often added to Caucasian. I think they would not be superfluous in this recipe, but this bright thought occurred to me too late. I'll experiment next time.

If home green adjika it is not intended for long-term storage, it just needs to be transferred to suitable containers, allowed to cool and stored in the refrigerator. It is best to let the sauce stand for at least a few hours before tasting.
If you want to prepare adjika for the winter, you need to thoroughly wash the jars, for additional sterilization, I wash them with soda. Put the green seasoning in clean containers, close the lids and store in a cool, dark place.