Ideal for absolutely any side dish, for meat and fish dishes - every housewife knows this. It can replace all sauces, ketchups and tomato pastes that may be required in winter, and if you make adjika without boiling it yet, the vitamins that are stored in vegetables will support the family's immunity throughout the winter.

Ingredients:

• tomatoes - 4 kilos;
• sweet bell pepper - 2 kilos;
• chili peppers - 3 pcs;
• peeled garlic - 200 g (approximately 6-8 large heads);
• a glass of vinegar - 200g (9%);
• salt - 2 tablespoons.

Cooking method:

1. Sterilization of cans. If you will not cook adjika, but insist on an increased amount of vitamins and an original taste, then you need to prepare a favorable environment for the future adjika - sterile jars.
2. As a rule, small half-liter, or even even smaller, cans are used for canning tomato adjika. To make them sterilize well, leave the jars steaming for 15 minutes, and boil the screw caps in the same water. This time will be quite enough, but if the cans are larger, then the sterilization time should also increase: 20 minutes for liter and 25-30 minutes for three-liter and others.
3. Then you need to rinse all the vegetables well, preferably using cool running water. Tomatoes and peppers still need to dry a little, and only then peel and chop. From all vegetables, you need to cut out the stalks and obvious defects that are not compatible with food. In both Bulgarian and chili peppers, the seeds and entrails do not need to be pulled out, it will be enough to cut off the tail.
4. All vegetables must be minced. Use a mechanical meat grinder, as it will be able to grind all products much finer and better than a blender. Modern technology does not always cope with the skins and organic films of vegetables, but if this does not scare you, then it is likely that chopping everything with a blender will be much faster. Transfer the mixture to a large bowl.
5. To complete the cooking, you need to add vinegar and salt to the raw adjika. After thoroughly mixing the whole mass, let it brew for about an hour. It is recommended to cover the basin or pan with a cloth or gauze so that the mixture can "breathe", but any debris or insects will not fly off.
6. After an hour and a half of downtime, the adjika should be mixed again and carefully placed in already dry sterilized jars. Screw them on with the lids and you can put them in a cool place. It is recommended to keep jars of raw adjika either in the refrigerator or in the basement, where there is very little light and it is not hot.
7. Adjika without boiling cooks much faster and makes any dish much healthier.

Adjika without cooking "Slavyanskaya"

Ingredients:

• 6 kg of fleshy tomatoes;
• 600 g of garlic;
• 2 kg of red sweet pepper;
• 5 - 8 hot pepper pods;
• 2 tbsp. l. Sahara;
• 6 tbsp. l. salt;
• 10 tbsp. l. vinegar.

Cooking method:

1. The main ingredients of adjika without cooking are considered to be garlic (choose garlic with blue, it is more spicy), red pepper (you can use Ratunda, Chili, Bulgarian, Kolobok) and tomatoes. Usually only coarse salt is used (sea salt is possible, but without additives).
2. A fragrant and tasty adjika is obtained by adding different types of spices and herbs. It is better to add coriander, saffron and cumin to the spicy adjika, and to the adjika the lighter dill, marjoram and bay leaf. Prepare jars by steam sterilizing them.
3. All vegetables are well washed, cleaned of seeds, tails on pepper are cut off. So that the adjika does not turn out to be watery, cut the tomatoes into several parts and put in any dish for 1.5 hours to drain the water.
4. Twist the tomatoes in a meat grinder 1 time, and garlic and pepper 2 times, add all the ingredients and mix thoroughly. Arrange in sterilized jars.
5. You can roll up the cans with tin lids, then it will last longer, or close them with plastic ones and put them in the refrigerator (such adjika can be used immediately after cooking).

Traditional adjika without cooking for the winter

Ingredients:

• hot pepper - twenty pieces;
• garlic - fifteen cloves;
• salt - three tablespoons full;
• Kinza - one bunch;
• basil - one bunch;
• dill - one bunch;
• uncrushed coriander seeds - two tablespoons full.

Cooking method:

1. For cooking, put the pepper in a plate, pour in warm water and leave for about five hours. Pour out the water after five hours. Peppers need to be peeled from seeds. Considering that pepper is very hot, it is better to carry out all work with it with rubber gloves.
2. Peel the garlic. Rinse cilantro and basil under running water and dry. Pepper, all greens and garlic crank through a meat grinder.
3. Grind coriander seeds in a mortar and add to the mixture of pepper, herbs and garlic, salt. Mix thoroughly so that there are no lumps. Distribute the prepared mixture into previously prepared sterilized jars. Store, of course, in a cool place.
4. Depending on the color of the pepper used in the recipe, you get green or red adjika. The only difference between cooked green adjika is that it is less thick than red, due to the fact that green pepper has more juiciness. It doesn't matter what color the cooked adjika is - the taste is excellent for red and green.

Abkhazian adjika recipe without cooking

Ingredients:

• Hot peppers - fifty pieces.
• Walnuts (or hazelnuts, or hazel) - five hundred grams.
• Peeled garlic - three hundred grams.
• Assorted dried herbs (cilantro, tarragon, oregano, don't use dill!) - one glass.
• Sea salt - two hundred grams.
• Black pepper - one tablespoon
• Coriander - one hundred grams.
• Sesame oil - half a cup.

Cooking method:

1. Chop nuts with herbs and garlic using a meat grinder. Add sea salt, black pepper and crushed coriander.
2. Dilute the mixture prepared from vegetables and spices with half a glass of sesame oil, mix everything well. Packaged in banks. Abkhaz adjika is ready!
3. Many housewives call adjika any spicy sauce that is prepared using hot pepper and garlic.
4. Mostly, tomatoes, vinegar and other additives are added to such sauces, giving it additional spiciness.
5. Each housewife tries to add her own special ingredients to the main recipe, which make up a new signature recipe.

Homemade adjika without cooking from tomato

For those who still doubt whether it is worth the risk and cook adjika without boiling and vinegar based on red pepper, we recall that this is an extremely healthy product.

Ingredients:

• Hot pepper - 1 kg
• Dried hot peppers in pods - 250 g
• Garlic - 250 g
• Ground coriander - 125 g
• Hmeli-suneli dry - 50 g
• Coarse salt - 3/4 cup

Cooking method:

1. Hot pepper has a record high content of vitamins A and C, as well as magnesium, zinc, calcium, sodium.
2. In moderate amounts, it stimulates digestion and increases blood circulation.
3. As you can see, this vegetable deserves to be tasted without boiling, the main thing is not to overuse it.
4. When working with it, you must use rubber gloves! Try not to bend over or inhale too intensely, so as not to burn the mucous membrane.
5. Putting on gloves, wash and clean all the peppers - both dry and fresh
6. Grind them in a blender or roll them through a meat grinder first, and then the garlic. Mix everything properly.
7. Now is the seasoning time! We use the fact that they are already ground and pour them into a hot mixture.
8. We add salt gradually, as you may need an amount slightly less or slightly more than the indicated one. We will be able to determine exactly how much of it is needed when it stops dissolving in mashed vegetables.
9. Stir well again and you can pack ready-made adjika in jars! We use a small container, because we have with you not jam or salad, but a burning spice! You need to store it in the refrigerator.

Green adjika recipe without cooking

The abundance of fresh herbs of various varieties makes this adjika stunningly aromatic, filling its pungent taste with new shades. It can be used to season with mayonnaise for a delicious sauce, it can be used to marinate meat or poultry, or you can simply dip bread or fried potato slices in it - in any case, the effect will be amazing.

Ingredients:

• Large bunches of cilantro - 2 pcs.
• A bunch of parsley - 1 pc.
• A bunch of green celery - 1 pc.
• Red hot pepper - 4 pcs.
• Dill seeds - 1 tablespoon
• Ground coriander - 2 tablespoons
• Large heads of garlic - 2 pcs.
• Coarse salt - 3 tablespoons with a slide

Cooking method:

1. We thoroughly wash all the greens in a colander in several waters.
2. We pass it through a meat grinder or grind it with a blender in several stages. Remember that the consistency should be puree without pieces of tough stems. Also grind the peppers, garlic and dill seeds.
3. Putting on rubber gloves, rinse and clean the peppers, grind them separately so that they grind as best as possible.
4. Mix the resulting green pasta with mashed peppers, add salt and coriander to it. If necessary, send it back to the blender.
5. Everything is ready! We pack green adjika in jars and put them in the refrigerator. Now on your shelf there are not only sharp, in the literal sense of the word, sensations, but also a real green pharmacy. Bon Appetit!

We can change the composition of greens at our discretion, experimenting with basil, thyme, mint, adding what we love the most.

Adjika recipe with tomatoes without cooking

As we remember, the main ingredient of this seasoning is hot pepper, but if you want to please everyone at home with it, even children, or you yourself like milder tastes, then the recipe for adjika with tomatoes without vinegar is what you need!

Ingredients:

• Hot red pepper - 4 pcs.
• Medium head of garlic - 1 head
• Horseradish (root) - 2 pcs.
• Bell pepper (sweet) - 5 pcs.
• Ripe, but not too juicy tomatoes - 500-700 g
• Coarse salt - 1-2 tablespoons with a slide
• Granulated sugar - 2 tablespoons

Cooking method:

1. We start with tomatoes - they need to be peeled first. To do this, put them in boiling water for 5 - 10 seconds, and then carefully remove the cracked skin with a knife. We cut them and grind, as in the first two recipes - with a blender or by passing through a meat grinder.
2. After washing the bell peppers, we remove the seeds and grind them once or twice.
3. We clean the horseradish roots with a knife and chop them together with the cloves of garlic.
4. We put on gloves and proceed to the hot pepper. We have already decided that we do not need an overly sharp adjika, so it is better to clean it from the seeds, because they are the most burning part of it. Grind the pepper separately several times.
5. We mix all the ingredients together with salt and sugar. If it seems that large particles are still coming across, we pass it through the grinder again and let it stand for half an hour - an hour.
6. During this time, we will have time to sterilize the jars and lids, and dry them.
7. We put the cooked adjika in a container, put it in the refrigerator, the dish is ready to eat!
8. As you can see, preparing this seasoning is not at all difficult, and it will appeal not only to spice lovers and delicate gourmets, but the whole family will appreciate it! In addition, adjika without cooking and vinegar is extremely useful.

A simple recipe for adjika from tomatoes and garlic

Ingredients:

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

Cooking method:

1. Peel the tomatoes, mince.
2. Remove seeds from pepper. Grind the pepper with a meat grinder and mix with tomato puree.
3. Grind the peeled garlic with a blender or meat grinder.
4. Put the saucepan with tomato puree and pepper on the fire and bring to a boil.
5. Add salt and garlic. Cook for 7-8 minutes.
6. Place in sterilized jars, close them hermetically.
7. Turn over and wrap the jars, leaving them to cool.
8. Store this very hot seasoning in a cool place.
9. It doesn't have to be a refrigerator - a cellar or unheated storage room will work as well.

Adjika with apples without cooking

Ingredients:

• sweet pepper - 2 kg
• tomatoes - 2.5 kg
• carrots - 0.5 kg
• onions - 0.5 kg
• garlic - 0.2 kg
• chili pepper - 3-4 medium pods
• sour apples (Antonovka) - 0.5 kg
• vegetable oil - 0.5 l
• salt - 2 tbsp. l. (with a slide)
• sugar - 2 tbsp. l.

Cooking method:

1. We twist all the products in a meat grinder and simmer for two hours.
2. Twist the garlic through a meat grinder separately and add to the adjika only 20 minutes before the end of cooking.
3. We put everything in sterilized jars and roll up.
4. Fortified adjika without vinegar is completely ready for the winter.
5. By the way, it is an excellent remedy for colds in the winter season.
6. As you can see, it is not difficult at all and fast enough. But how delicious it turns out - you just lick your fingers.
7. I often have to cook two servings of such adjika at once, since it is eaten so quickly that you simply do not have time to understand where it has gone.

Raw adjika with horseradish without cooking

Raw adjika with horseradish for the winter is a spicy, appetizing seasoning for meat dishes, pasta, which is prepared without heat treatment. Adjika is a seasoning that came to us from Georgia. And there, as you know, they are very fond of everything spicy. It is important that our adjika with horseradish and tomatoes without boiling be a non-uniform consistency. To do this, we will use a conventional mechanical meat grinder. We added horseradish to the Georgian recipe, the sauce will turn out to be extraordinary and even more spicy. This adjika should be used with caution by those who have problems with the gastrointestinal tract.

Ingredients:

• ripe red tomatoes - 0.5 kg;
• sweet pepper "Ratunda" or any Bulgarian red - 200 g;
• garlic - 50 g;
• horseradish root - 50 g;
• bitter pepper - 50 g;
• sugar - 1 tbsp. l. (no slide);
• salt - 1 tsp (exactly along the edge);
• vinegar - 1 tbsp. l.

Cooking method:

1. We grind all vegetables for adjika not in a blender, but in a meat grinder. Adjika tastes better when it has a heterogeneous mass. Although for those who are used to a uniform consistency, a blender is a good and quick way to chop vegetables.
2. First, prepare the right amount of vegetables and seasonings as the recipe suggests. And let's get down to cooking adjika. Wash the tomatoes thoroughly.
3. For adjika, choose tomatoes with abundant pulp and a small amount of juice. After washing the tomatoes, we dry them so that drops of raw water do not get into the adjika. Then we cut out the attachment points of the stalks from the tomatoes, cut the fruits into pieces.
4. Divide the garlic into slices, peel the resulting slices.
5. For adjika without cooking, you can use not only bell peppers of the Ratunda variety, but also any sweet red pepper. It is important here that the fruits are juicy, fleshy. We dry the washed pepper, cut it, clean the seeds, cut it into pieces that are convenient for grinding in a meat grinder. And we send it to tomatoes and garlic.
6. Now we take the horseradish root, wash it thoroughly (preferably with a washcloth), peel it, chop it finely. Twist the horseradish pieces in a meat grinder along with pepper, garlic and tomatoes. This will allow us not to lose hot seasonings (they are in small quantities) and at the same time soften the process of horseradish twisting. (It stings the eyes a lot.)
7. We clean the washed and dried hot pepper from seeds. And we also turn it through a meat grinder. Add hot pepper last, adjusting the pungency of the adjika to your own taste.
8. Mix vegetables twisted in a meat grinder with a wooden spoon. Add salt to them according to the recipe.
9. Last but not least, you need to put sugar in the vegetable mass, add it strictly according to the recipe.
10. Pour in the amount of vinegar measured according to the recipe, mix everything well. Our adjika seasoning is ready. It can already be consumed, but to improve the taste, it is desirable that it stand for three hours at room temperature.
11. Put raw adjika in sterile jars, cover with plastic lids. Our adjika without cooking with horseradish and garlic is kept in the cold, so you need to put it in the refrigerator or in a cold cellar.
12. For greater reliability, you can add aspirin to the jar. One tablet is enough for a liter of adjika. Adjika without cooking with aspirin and horseradish can be stored very well.
13. It will take no more than 30 minutes to prepare the sauce. We should have 600 g of the finished product. So get a half-liter jar and try a little more.

Adjika with apples for the winter

If you want the whole family to like your adjika with apples for the winter, then come and read right now. Both adults and children will like the recipes, because the cooking options are different.

Ingredients:

• 0.5 kg hot pepper (red or green)
• a small bunch of dill, basil, cilantro
• 1 tbsp. a spoonful of coriander seeds
• 2 tbsp rock salt (not iodized)
• large head of garlic

Cooking method:

1. Cut the sharp pods in half, peel them well, add water for 3-4 hours, draining the water every hour. Grind the vegetable along with the garlic and herbs. Read more:
2. Grind the coriander in a mortar and add to the resulting mass along with salt. Serve with meat dishes. Store the product in the refrigerator in tightly closed jars.
3. But since this recipe has long spread across many countries, changes have naturally been made to it, which is why the taste has changed.
4. The result of such modifications was a spicy sauce, the main components of which are now tomatoes, bell and bitter peppers, and garlic.
5. In addition to these products, the hostesses add carrots, onions, various spices and, of course, apples. Today, many housewives have adzhika with apples on the shelf with jars for the winter.

Recipe for fresh adjika with spices without cooking

Ingredients:

• 1,000 g of ripe tomatoes;
• 100 g each garlic, horseradish;
• 1 bell pepper, carrot, onion (onion);
• 50 g ginger (root);
• 0.5 tsp of pepper (black, red, white);
• 1 bunch of cilantro, parsley;
• 1 st. a spoonful of sugar, salt;
• half a lemon (juice).

Cooking method:

1. Scald tomatoes and peppers with boiling water to remove the skin.
2. Cut the horseradish into thin rings, the garlic into slices, the onion, the greens into pieces. Connect, add spices.
3. Use a blender to grind all ingredients. It will take a few minutes to cook.

Classic adjika - Georgian and Abkhazian - does not include tomatoes. It is a hot seasoning made from hot peppers and various spices by grinding. It turns out a pasty mass. In Russia, adzhika is most often called a sauce, which is likely to be spicy, from tomatoes, bell peppers and other vegetables. Adjika from tomatoes is one of the most widespread in our country. But many housewives make adjika from, eggplants,.

In this article I will write 7 recipes for tomato adjika. It can be boiled, or you can make a sauce from raw vegetables. Sweet peppers, carrots, apples, eggplants, garlic, hot peppers can be added to tomato adjika. Read the content and choose a recipe to your liking.

Be sure to try adjika before placing in jars. Since tomatoes can have different acids, the amount of sugar and vinegar can vary. At the end of cooking, taste and add as needed.

Adjika can be made without boiling, raw. This is a very simple recipe, fast enough. At the same time, all vegetables retain vitamins, which evaporate during cooking. This tomato sauce will have the aroma of fresh vegetables, which will delight you on cold autumn and winter days. It is imperative to store such adjika in the refrigerator. For its preparation, you need to use only fresh, not spoiled vegetables. If the vegetables are not in good condition, then the preparation will ferment.

Ingredients:

• tomatoes - 1 kg
• bell peppers - 25 pcs.
• hot chili peppers - 3-4 pcs.
• garlic - 1 tbsp. in a purified form
• parsley and dill - 1 bunch each
• sugar - 100 gr.
• vinegar 9% - 100 ml
• salt - to taste - 1 tablespoon (taste)

Cooking method:

1.As you can see, you need a lot of garlic. But, if you don't like the strong garlic taste, reduce the amount. Moreover, the garlic will stay fresh. Peel the garlic. You can quickly peel the garlic by cutting off the root. Then crush the head of garlic with a knife and place in a metal bowl. Top with a second bowl and shake. You open it - and the garlic is already peeled.

2. Remove seeds from sweet and bitter peppers and cut the tomatoes into 4 pieces.

Be responsible when washing vegetables. Since adjika will not cook, you need to wash the vegetables very well. You can even scald it with boiling water for a couple of seconds. This will not cook anything, but there will be a little less microbes.

3. Finely chop the clean greens with a knife.

4. It remains to turn the vegetables into gruel. To do this, pass them through a meat grinder (tomatoes, all peppers, garlic). Add herbs, salt, sugar, vinegar to this mixture and mix thoroughly. Leave it on for 4 hours to dissolve the sugar and salt. Stir the adjika several times until it is infused.

5.Place the workpiece in sterilized jars and close the lids that have been in boiling water. Store in the refrigerator.

Adjika from tomatoes with bell pepper

In this recipe, adjika is cooked, during this time it thickens a little. That is why it can be stored for a long time and at room temperature (for example, in the kitchen in the closet or under the bed). All tastes are fairly balanced, but the amount of salt and sugar can change if the tomatoes are too sour or, conversely, sweet. Be sure to try the finished product before you canning it. You can always add whatever flavoring ingredient is required in this case.

Ingredients (per 2.7 L):

• tomatoes - 2 kg
• red bell pepper - 1 kg
• red hot peppers - 2-5 pcs. (according to the desired severity)
• garlic - 100 gr.
• sugar - 1/2 tbsp. (100 ml)
• vegetable oil - 100 ml
• vinegar 9% - 100 ml
• salt - 1 tablespoon without a slide

Adjika from tomatoes - preparation:

1. Start by preparing your vegetables. They need to be washed, peeled garlic. Cut the bell peppers into random pieces, removing the seed box. Stalk the tomatoes and cut them into quarters. If the vegetables have stains (rot, growths, cracks), they must be trimmed. You do not need to get seeds from hot peppers, it will be enough to cut off the stalk. The seeds will add extra pungency.

To quickly peel a head of garlic, cut off the root and press down with a knife.

2. Grind tomatoes and peppers (sweet and hot) with a meat grinder or blender.

3.Pour the ground mixture into a saucepan and cook. After boiling adjika, reduce heat to low and cook for 40 minutes, stirring occasionally, so that the sauce does not burn. While the piece is cooking, sterilize the jars and lids.

4. After 40 minutes of cooking, add salt, sugar and vegetable oil to the adjika, stir and cook for another 5 minutes.

6.Place the boiling adjika in sterilized jars and immediately roll up hermetically sealed lids. You can use covers with an elastic band for a typewriter, or you can use reusable metal screw caps. Turn the canning over, see if the lid is rolled up well. And wrap up with a warm towel or blanket. Leave it for a day, and then remove it anywhere, as long as it is dark and dry.

7. Here's a simple recipe. This tomato adjika can be stored well and goes well with meat dishes.

Mild tomato adjika with carrots

There are people, and I am one of them, who do not like spicy foods. Well, I can't eat dishes generously seasoned with red pepper. Also, children will not eat hot sauce. And this recipe is for people like that - it doesn't have chili. In this case, there will be a piquant taste that garlic gives. And also the sauce is seasoned with various aromatic spices.

This adjika will be thick, unlike the previous recipe. From the inventory you will need a juicer.

Ingredients:

• tomatoes - 5 kg
• bell pepper - 1 kg
• carrots - 1 kg
• garlic - 200 gr.
• salt - 10 tsp
• sugar - 300 gr.
• vinegar - 0.5 tbsp.
• black peppercorns - 20 pcs.
• white peppercorns - 20 pcs.
• allspice peas - 10 pcs.
• ground coriander - 1 tablespoon
• ground ginger - 1 tablespoon
• bay leaf - 4 pcs.
• dry mint - 2 tablespoons
• fresh dill - 3 tablespoons

Adjika tomato mild - preparation:

1.Wash the tomatoes well and cut into wedges. Pass them through a juicer. Pour the resulting juice into a saucepan and place on the stove to boil. After boiling, simmer for 30 minutes.

2. Peel the garlic and carrots, remove the seeds from the pepper. Grate the carrots and then mince them. Chop the pepper and garlic as well.

3.Fold all seasonings on cheesecloth folded in two layers. Gather the edges of the gauze to form a pouch. Tie the spice bag with strong string. Cut off the long ends of the thread and gauze.

4. When the tomato juice has boiled for half an hour, put the rest of the twisted vegetables in it and stir. Then put a bag of spices in the adjika and drown it.

5.Let the adjika simmer over low heat for 1.5 hours. Stir occasionally to avoid burning. When the vegetables are boiled, take out the bag and squeeze it well into the saucepan. Add salt and sugar, cook for another 10 minutes. When the salt and sugar dissolve, be sure to try it. Due to the different varieties of tomatoes, these additives should be added to taste. The amount may vary in different situations. Add salt if necessary; if adjika is too acidic, add sugar.

6. 5 minutes until tender, pour in the vinegar. But you don't need to add vinegar, adjika will be well stored anyway. Focus on your taste.

7.Pour the hot adjika into sterilized jars and roll up. Turn over, wrap and cool. Such adjika will have a spicy, sweet and sour taste. This is a wonderful sauce.

Adjika tomato without vinegar with garlic

This adjika is not raw, it needs to be boiled. The cooking time can be any, it depends on what thickness of the sauce you prefer. If you want the most useful product, after boiling, cook for 5 minutes and immediately roll up in jars. If density is in the first place, then you can cook adjika for 1 hour, during which time the sauce will boil down.

Ingredients:

• tomatoes - 3 kg
• bell pepper - 4 pcs. large
• garlic - 2 heads
• hot peppers - 2-3 pcs.
• salt - 3 tsp
• sugar - 150 gr.
• bay leaf - 4 pcs.
• a mixture of ground peppers - 1 tablespoon

Adjika from tomatoes without vinegar - how to cook:

1. The beginning is standard. Wash the vegetables, peel and cut into pieces that go into the meat grinder. In hot peppers, you need to cut off the stem. If you love adjika more sharply, then leave the seeds - they are all bitterness. For a milder taste, the seeds must be removed. Remove all seeds from sweet peppers, cut off the stem from tomatoes.

2. Grind all vegetables in a meat grinder and place them in a large saucepan. Add sugar, salt, ground pepper, bay leaf. Put on fire, bring to a boil and cook for 5 minutes. Taste, add sugar or salt if necessary.

3.Pour the hot adjika into sterile jars and screw tightly with the lids. Let the preservation cool and store in a place where the sun's rays do not fall. It will be tasty, aromatic, spicy and bright!

Adjika without cooking with horseradish

This sauce is also called "horseradish", because horseradish root is used instead of hot pepper. The result is a bright, pungent taste. Since this piece is not cooked, it must be stored in the refrigerator.

Ingredients:

• tomatoes - 1 kg
• horseradish root - 100 gr.
• garlic - 100 gr.
• sugar - 1 tsp
• salt - 1-2 tsp

How to cook "crap":

1. Peel horseradish and garlic. Wash the tomatoes and cut into pieces that will go into the meat grinder. Scroll all vegetables in a meat grinder and put in a large container.

2.Add salt and sugar and stir. It is the mixing process that needs to be given more attention. The main task is to dissolve salt and sugar. They won't dissolve right away, so leave the sauce at room temperature overnight. Cover the pot with a lid to keep out small debris and dust. Stir the adjika periodically to dissolve the crystals faster.

3.The next day, the snack can be laid out in the banks. Only jars must be sterilized so that the adjika stands longer and does not sour. You can close it with nylon or euro-caps, previously sterilized. Such adjika should be kept in the refrigerator.

Spicy adjika for the winter with tomatoes and apples

Apples will add a pleasant additional flavor to the finished sauce. Better to take sour apples, but you can also sweet and sour. Then the amount of sugar will need to be reduced.

Ingredients:

• tomatoes - 2.5 kg
• carrots - 1 kg
• bell pepper - 1 kg
• apples - 1 kg
• hot chili pepper - 60 gr.
• garlic - 200 gr.
• sugar - 200 gr.
• salt - 40 gr.
• sunflower oil - 250 gr.
• vinegar 70% - 1/4 tsp (or 1 tablespoon 9%)

Cooking method:

1.Wash the vegetables, peel the carrots and garlic, remove the seeds from the sweet pepper. Mince tomatoes, carrots, apples and bell peppers. Place the minced vegetables in a large saucepan.

2. Put the adjika on the fire and bring to a boil. Then simmer for 1 hour with the lid open. Stir the sauce occasionally to prevent it from burning.

3.After an hour of simmering, add salt, sugar, vegetable oil. Pass the garlic and hot pepper through a meat grinder and put in adjika. Stir and cook for another 15 minutes.

4. Lastly, pour in the vinegar essence, stir and pour the boiling sauce into sterilized jars. Roll up, turn over, wrap and cool. It turns out adjika with an interesting taste, in winter it is simply irreplaceable.

Adjika from tomatoes with eggplant

Another option for tomato adjika is with eggplant. It is prepared simply, stored well. Such adjika needs to be cooked, and accordingly, it can be stored at room temperature.

Ingredients:

• red fleshy tomatoes - 1.5 kg
• eggplant - 1 kg
• bell pepper - 1 kg
• garlic - 300 gr.
• hot peppers - 4 pcs.
• salt - 35 gr.
• sugar - 100 gr.
• sunflower oil - 250 gr.
• acetic acid 70% - 3/4 tsp

Cooking method:

1. Wash all vegetables. Cut off the skin of eggplants, remove the stalks from tomatoes and cut them into pieces, remove seeds from sweet and bitter peppers, peel the garlic.

2.Mince tomatoes, bell peppers and eggplants through a meat grinder. Take a large saucepan, pour vegetable oil on the bottom. And put the ground vegetables in this saucepan. Put on fire and bring to a boil, be sure to stir. Then reduce the heat and cook for 30 minutes with the lid open, remembering to stir from time to time.

3. While the adjika is cooking, grind the garlic and hot pepper in a meat grinder. After half an hour of cooking, add them to the sauce. Also at the same time add salt and sugar, stir and cook for another 10 minutes.

4. Adjika is ready, you just need to pour in acetic acid, stir and pour into sterilized jars. Then roll up the cans, turn over and wait until it cools completely. Eggplant gives this sauce its own unique taste.

Adjika from tomatoes is a very simple preparation. If you do it without cooking, then in general you do not need much time for cooking. If there is not enough space in the refrigerator to store cans, cook adjika and store in a dark place. In any case, you will get a delicious sauce that can be served with almost any dish in winter.

Speaking of sauces. The famous mayonnaise can be made from organic ingredients at home in 5 minutes. In this case, the consistency and taste will be like a store Provence. Read on the blog. And to help this site develop, click the social media buttons below and share this recipe with your friends. Until new tasty meetings!

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Adjika is a very popular dish with us, originally from Abkhazia. In fact, the classic Abkhaz adjika is prepared from fresh herbs, garlic, salt and fresh vegetables. The Abkhazians ground all the ingredients between two flat stones to get a pasty mass. Nowadays, everything is simpler - in the kitchen there are such good electric helpers as a blender or a meat grinder. And there are so many recipes for adjika that they cook it with tomatoes, peppers, carrots, and even zucchini and eggplants. The taste of adjika only benefited from the new ingredients. You can see this for yourself and get acquainted with delicious recipes. And adjika for the winter is just an indispensable element of autumn preparations.

Homemade adjika - the recipe for the most delicious homemade adjika

I used to think that adjika should be very spicy. But after trying many recipes, I realized that we can regulate the pungency ourselves.

I have been cooking this recipe for many years and it always turns out very tasty. It is rare that the stocks of this adjika survive until the New Year. Recommend.

We need:

• tomatoes - 2.5 kg
• carrots - 1 kg
• bell pepper - 1 kg
• apples - 1 kg
• sugar - 1 glass
• salt - 1/4 cup
• vegetable oil - 1 glass
• vinegar 9% - 1 glass
• garlic - 300 gr.
• chili to taste

Such adjika is prepared simply.

1. All vegetables are washed and cleaned. Naturally, we remove cores from apples, from peppers, partitions and seeds. After that, chop the vegetables in turn. You can use a meat grinder or blender here. It turns out quite finely with a blender, so I prefer an electric meat grinder.

2. Put chopped vegetables in a large saucepan, bring to a boil and simmer for about 1 hour.

3. Pour sugar, salt, vegetable oil and vinegar into the vegetable mass.

Just recently got a comment about the large amount of vinegar in this recipe and I want to say it's a matter of taste. For such a large amount of vegetables (5.5 kg), my family's taste is just right. But if in doubt, use less vinegar.

4. Finely chop the garlic (you can also pass it through a meat grinder), and also add to the almost finished adjika.

5. For pungency, add hot pepper if desired and to taste. We love sharper, since adjika.

6. Cook for another 5 minutes and place in sterilized jars.

Raw adjika for the winter from tomato and garlic without cooking

The most vitamin and healthy adjika is obtained if vegetables are not cooked. Such raw adjika should be stored, of course, in the refrigerator and placed in sterilized jars.

For raw adjika, it is better to use tomatoes, less juicy tomatoes, I usually use fingers.

We need:

• tomatoes - 1.5 kg
• garlic - 100 gr.
• chili pepper - 1 pc.
• sugar - 2 tsp
• salt - 1 tsp

1. We wash the tomatoes, peel the garlic and chili peppers and pass everything together through a meat grinder.

For a spicier dish, use hot peppers with the seeds. And if you like the delicate taste, then the seeds from the pepper need to be removed.

2. Add salt and sugar, stir everything and put it in pre-sterilized jars.

It really couldn't be easier?

Adjika for the winter - the best recipe without cooking

Another great raw adjika recipe for those who prepare this vitamin snack without boiling vegetables. Adjika according to this recipe turns out to be spicy and tasty.

We need:

• tomatoes - 1 kg
• bell pepper - 2 kg
• garlic - 200 gr.
• red hot pepper - 250 gr.
• vinegar 9% - 200 gr.
• sugar - 5 tbsp. l.
• salt - 5 tbsp. l.

1.Wash all vegetables, peel and grind with a blender.

2. Chop the garlic.

3. Pass tomatoes, sweet and hot peppers through a blender.

Sometimes it happens that hot pepper is hard to grind in a blender, it gets stuck - add a few tomatoes to it and the process will go easier

4. Finally, add sugar, salt and vinegar.

5. Mix everything well and put it in sterilized jars.

You can store such adjika and any other utensils, but then it will be stored much less. With tomatoes and ajika bell pepper, I do not risk storing for more than a month without sterilization - it can ferment.

Recipe for spicy adjika for the winter - lick your fingers

Spicy, of course, adjika turns out, because here we will add hot peppers, horseradish, and vinegar. But in my family they love spicy food, so we also cook scalding adjika. In the end, you can always yourself determine the amount of hot peppers, horseradish and vinegar to get the pungency and acidity that are comfortable for your stomach.

We need:

• tomatoes - 2 kg
• bell pepper - 10 pcs.
• garlic - 200 gr.
• red hot peppers - 3-4 pcs.
• horseradish - 200 gr. (I buy pickled in a jar)
• vinegar 9% - 70 gr.
• sugar - 100 gr.
• salt - 3 tbsp. l.
• fresh dill and parsley

1. Peel tomatoes, sweet and bitter peppers, cut into pieces and grind with a meat grinder or blender.

2. Add salt, sugar, horseradish and vinegar, stir everything well.

3. Add finely chopped fresh herbs to this mass to taste. It is advisable to cut the greens into smaller pieces. Stir everything well so that the vegetables become friends.

4. Place in sterilized jars.

Adjika with apples for the winter - the best recipe

Adjika with apples has become a good find for me from all the recipes. Apples give adjika a sweetish taste and at the same time soften the pungency of vinegar and pepper. In addition, there is a use for apples if it is a fruitful year.

We need:

• tomatoes - 1 kg
• bell pepper - 1/2 kg
• apples - 200 gr. (preferably acidic)
• onions - 200 gr.
• garlic - 100 gr.
• hot peppers - 2 pcs.
• vegetable oil - 150 ml
• vinegar 9% - 2 tbsp. l.
• sugar - 1 tbsp. l.
• salt - 1.5 tbsp. l.

1. Pass the tomatoes, bell peppers, hot peppers, onions and apples through a meat grinder.

2. Put all vegetables in a deep saucepan and pour in vegetable oil. Bring to a boil and simmer for 1 hour.

3. Peel and grind the garlic using a meat grinder or blender. Add the garlic to the vegetable mass.

4. Salt adjika, add sugar. There is very little vinegar in this recipe, if you like it sharper, add another 1 spoon.

5. After that, cover with a lid and boil for another 1 hour. During this time, excess liquid evaporates, adjika thickens a little.

6. Can be bottled in sterilized jars.

Adjika from zucchini "lick your fingers" - a recipe for the winter

Classic adjika is made from tomatoes and sweet peppers. And this is a recipe for an unusual adjika, since it is based on zucchini. And now is the season for harvesting zucchini, so the recipe will come in handy.

Recipe for delicious eggplant adjika for the winter

Adjika from zucchini will not surprise us anymore. And let's try to cook from eggplants. It turns out to be an excellent appetizer.

We need:

• tomatoes - 1 kg
• bell pepper - 1/2 kg
• eggplant - 1 kg
• garlic - 100 gr.
• hot peppers - 5 pcs. (you can reduce the amount)
• vegetable oil - 100 ml
• vinegar 9% - 50 gr.
• salt - 1 tbsp. l.

1. As in all adzhika recipes, grind vegetables using a meat grinder or blender. We put everything in a deep saucepan and mix well. If you want to get a not very hot adjika, reduce the amount of hot pepper and remove the seeds from it.

2. Pour in vegetable oil and add salt, stir and put on fire.

3. Cook adjika for a long time - 1 hour. Cook over low heat, while stirring it periodically.

4. Place in sterilized jars and twist.

That's all the adjika recipes for today. Of course, there are many more of them. We will definitely continue this interesting topic in the future. And now you have a pleasant time in the kitchen and may you be pleased with the result of your work.

Good and tasty blanks for you!

As you know, real adjika came to us from Georgia itself, which is a thick and rather spicy mass. It is prepared from vegetables such as sweet peppers and chili, with the addition of certain spices. But cooked in Russia, it bears little resemblance to the traditional one, because in its composition, the main ingredient is tomatoes.

Of course, everyone prepares it in their own way, including onions, carrots, walnuts, green apples, horseradish and so on. Personally, I love to cook this piece according to my grandmother's recipe, as well as because it is my favorite one. It must include fresh meaty tomatoes and sweet peppers, due to which raw adjika comes out very fragrant and tasty. You need to store it in the refrigerator, in small jars. Of course, boiled adjika is also common in our country, which, unlike raw, needs to be rolled into jars.

So, in today's article, we will consider recipes for homemade adjika, which turns out to be really very tasty and aromatic. Just grab it, cook it and try it yourself! Well, if the topic of canning is already on, then you will definitely like it!

Adjika, cooked without boiling, turns out to be quite hot and similar to pasta. It is a red-orange seasoning with salt, various herbs and garlic. In principle, it is not at all difficult to prepare it, despite this, it can easily complement many dishes.

Ingredients:

• Tomatoes - 2 kg
• bulgarian pepper - 0.5 kg
• chili pepper - 3 pcs
• garlic - 5 heads
• sugar - 1.5 cups
• hops-suneli - 1 tsp
• vinegar 9% - 1/2 cup
• salt to taste.

Cooking method:

First of all, we wash all the vegetables in water. For bell pepper and chili, remove the stalk, and leave the seeds, cut them together with the tomatoes into medium pieces. We also peel the garlic and use a blender or meat grinder to grind all the chopped vegetables.

Now we shift the finished adjika into clean jars, close the lids and put it in the refrigerator. This is a completely easy way of preparing adjika, without cooking.

How to cook horseradish adjika at home

Properly prepared, a savory appetizer goes well with many side dishes. It is prepared from ingredients such as tomatoes, horseradish and garlic. It is very easy to prepare it.

Ingredients:

• Tomatoes - 2.5 kg
• sweet pepper - 1 kg
• chili pepper - 3 pcs
• horseradish root - 4 pieces
• garlic - 3 heads
• vinegar - 1.5 tbsp. l
• vegetable oil - 1 tbsp. l
• sugar - 2 tbsp. l
• salt to taste.

Cooking method:

We wash all vegetables in running water. Remove the stalk from sweet pepper and chili, leave the seeds, they do not need to be removed. We twist in a meat grinder: tomatoes, sweet peppers and chili, peeled garlic and horseradish.

Then add vinegar, vegetable oil, sugar, salt to taste to the twisted mass and mix everything well. Pour the resulting mass into sterilized jars, close the lids and store in the refrigerator.

Cook and eat to your health!

How to cook adjika with apples

This piece with apples is best served chilled on the table. It goes well with both first and second courses, and even simple sandwiches.

Ingredients:

• Tomatoes - 1 kg
• onion - 200 gr
• apples - 200 gr
• bulgarian pepper - 400 gr
• garlic - 100 gr
• sunflower oil - 150 ml
• bitter pepper - 2 pcs.
• vinegar 9% - 2 tbsp. l
• sugar - 2 tbsp. l
• salt to taste.

Cooking method:

We wash all vegetables except garlic, peel and cut into rather large pieces.

After the contents of the pan boil, reduce the heat to low and cook for one hour. After this time, add the garlic passed through a press, salt, sugar, vinegar and continue to boil for another hour.

Now we transfer hot adjika over sterilized jars, twist the lids with scalded boiling water and leave to cool completely.

From the indicated ingredients, I got, like this, three jars of 480 ml.

Homemade adjika with tomatoes and garlic, no bell pepper

If you suddenly decided to make adjika, but for some reason you did not have bell pepper, do not be discouraged. After all, this blank can be prepared without it. Of course, the taste will be slightly different, but the cooking process will be easier.

Ingredients:

• Tomatoes - 1.5 kg
• bitter red pepper - 400 gr
• garlic - 300 gr
• vinegar - 2 tablespoons
• hops-suneli - 1 tbsp. l
• coriander - 1 tbsp l
• dill - 1 tbsp. l
• salt to taste.

Cooking method:

Rinse the tomatoes in water and cut into medium slices. Then we twist them together with peeled garlic and hot pepper together with seeds in a meat grinder. Then we transfer the entire mass to a large saucepan, add all the necessary spices into it, pour in the vinegar and add salt to taste.

We put on low heat, stirring, bring to a boil and put in sterilized jars, wrap with lids, and leave to cool completely.

After the adjika in the jars has completely cooled down, we put them in the refrigerator for storage.

A simple recipe for homemade adjika without preservation (video)

Bon Appetit!!!

Tomato adjika is a kind of preparation that is prepared according to different recipes in every home. My recipe is different in that adjika is prepared for the winter without vinegar. This moment is important for many who, for various reasons, do not use it.

My simple recipe with a photo will help you correctly and quickly make such a sharp workpiece without vinegar.

The sauce contains:

5 kilograms - tomato;

1 kilogram - sweet pepper;

16 pieces - hot pepper;

0.5 kilograms - garlic;

0.5 cups (200 grams) - vegetable oil;

1 heaped tablespoon - salt.

How to cook adjika without vinegar

The first thing to do is to wash and peel the sweet pepper from the seeds, only green tails can be cut off from hot peppers, from tomatoes, cut out the attachment points. Grind prepared vegetables in a meat grinder.

Peel and mince the garlic separately. Set aside for a while.

Cook the resulting vegetable mixture (without garlic) for 15-20 minutes, when it boils - add vegetable oil and salt. Add garlic 2-3 minutes before the end of cooking.

Pour hot into sterilized and roll up. It is advisable to pack adjika in 0.5 liter jars. I got 13 of these hot sauce jars.

After you have rolled up the jars, turn the lids down and place them in a warm place, covered with a blanket. Leave the blanks in this position for 2 days. After the specified time has elapsed, transfer to a permanent storage location. They can be stored for up to two years.

Delicious homemade adjika without vinegar can be served with meat, tasty pasta, healthy cereals, or simply, with a bite, with bread.