Homemade spicy adjika recipe. Homemade boiled adjika for the winter: cooking recipes for every taste

Delicious homemade adjika for the winter is a popular vegetable preparation at home. Adjika recipes and cooking methods may vary. But it always turns out very tasty. Tomatoes make a fantastic appetizer. In just a few minutes, spicy adjika will be ready. This meal is incredibly delicious. You can serve homemade tomato adjika on the table with any side dish.

And also, amazing homemade adjika will perfectly fit into the menu of any festive table. As an appetizer for strong drinks, such a yummy is undoubtedly suitable.

Any hostess can cook the perfect tomato adjika at home, the recipe is simple and quick. Such adjika can be stored in the refrigerator for a long time. Only, households are unlikely to leave her untouched!

A simple recipe for classic adjika without cooking

Required Components:

• 1.5 kilograms of tomatoes;
• a head of garlic;
• onion head;
• 100 grams of bell pepper;
• a tablespoon of table salt;
• a tablespoon of granulated sugar;
• a tablespoon of vegetable oil.

Classic raw tomato adjika for the winter - a step by step recipe with a photo:

It is important to prepare all products in advance. Peel the pepper and cut into medium pieces. Peel garlic and onion.

The tomato needs to be washed. If the fruits are large, then they need to be cut.

Pass all components through a meat grinder.

Pour sugar and salt into a bowl with a liquid mass. Mix everything thoroughly with a spoon.

Pour vegetable oil into the tomato mixture.

Mix everything again. Let the homemade adjika stand in the refrigerator for a couple of hours.
Adjika from tomatoes can be eaten. Bon Appetit!

Delicate adjika without vinegar for the winter

Ingredients:

• sweet pepper - 2 kg;
• tomatoes - 2.5 kg;
• carrots - 0.5 kg;
• onion - 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.

How to cook homemade adjika without vinegar for the winter:

1. We twist all products in a meat grinder and simmer for two hours.
2. Grind garlic separately and add to adjika only 20 minutes before the end of cooking.
3. We lay out everything in jars, pre-sterilized and roll up.

Vitaminized adjika without vinegar for the winter is completely ready. By the way, a great remedy for colds in the winter season! As you can see, the recipe for adjika from tomatoes without vinegar is not complicated and quite fast in terms of cooking time. But it turns out very tasty - you just lick your fingers! Recommended to try!

Sweet and sour adjika with apples

Products:

• tomatoes - 5 kg;
• sweet pepper - 1 kg;
• apples - 1 kg;
• hot pepper - 4 pcs.;
• garlic, passed through a garlic press - 300 g;
• salt - 2 tbsp. l.;
• sugar - 1 tbsp.;
• vinegar - 1 tbsp.

Step-by-step recipe for adjika with apples at home:

We thoroughly wash everything with water, chop all the vegetables we have in a meat grinder, mix and cook for about 1 hour. Add pre-crushed garlic, salt, oil, sugar, table vinegar and cook for about an hour.

Everything is ready! It remains to decompose sweet and sour adjika with tomatoes and apples into sterile jars and carefully roll up. Homemade adjika with tomatoes and apples is a delicious storehouse of vitamins for the whole winter. Recommend!

Spicy adjika from zucchini - recipe You will lick your fingers

Cooking delicious adjika from zucchini is quick and easy. The result will exceed all your expectations, the zucchini appetizer will look good even on the festive table - your guests will just lick their fingers.

You will need:

• zucchini - 2 kg;
• tomato paste - 350 g;
• sunflower oil - 1 tbsp.;
• garlic - 100 g;
• bay leaf - 7 pcs.;
• table vinegar (9%) - 100 ml;
• sugar - 200 g;
• salt - 50 g;
• 1 st. a spoonful of ground pepper: red and black.

How to cook spicy homemade adjika from zucchini for the winter:

We wash the zucchini, peel and seeds, cut into small pieces and chop with a food processor or meat grinder.

Add tomato paste, sunflower oil, bay leaf, salt, sugar to the ground mass. We mix. We send the resulting mass to the fire and cook for about 30-40 minutes, stirring constantly.

We clean the garlic and pass it through a garlic press, add vinegar, black ground and red ground pepper. Mix and send to the total mass (zucchini). Cook for 10 more minutes.

We lay out the finished homemade adjika in sterilized jars and roll it up. Wrap with a warm blanket until completely cool. We transfer to the cellar or basement before the onset of winter.

Delicious adjika from quince and plum

Ingredients:

• plums (eel) - 500 g;
• Bulgarian (sweet) pepper -1.5 kg;
• quince - 0.8-1 kg;
• garlic - 1 head;
• spices - to taste;
• salt / pepper - to taste;
• sugar - 1 tbsp. l.

A simple and delicious recipe for adjika from quince and plum for the winter:

First of all, let's prepare the products we need. To do this, first thoroughly wash vegetables and fruits (plums, quince, sweet peppers and peeled garlic). We sort and clean the quince and plums from stones and defective places. We clean the sweet pepper from the core, membranes and seeds.

We install the smallest grate in the meat grinder (if it is impossible to use the meat grinder, use a regular blender) and pass all the prepared products through it: first plums and quince, and then sweet pepper.

Please note: garlic is not added to adjika at this stage.

We place the resulting fruit and vegetable puree in a convenient saucepan (or cauldron) and send it to the fire. Mix everything and bring the contents of the pan to a boil.

As soon as the adjika from quince and plums boils, add spices to it to taste (be sure to put salt and sugar). And if desired, you can add black ground pepper and dried herbs. Once again, mix everything well and boil homemade adjika for literally 3-4 minutes (so that the salt and sugar have time to completely dissolve).

Remove the pan from the heat, squeeze our already peeled garlic through a garlic press and again mix everything very carefully. Now we cover the delicious homemade adjika with a lid and let it cool completely.

You can serve an unusual taste and tasty adjika from quince to the table immediately after its preparation. However, it is best when it brews a little and gains taste. To do this, it must be poured into jars, hermetically sealed with lids and sent for storage in a cold place.

Undoubtedly, such a tasty, fragrant and piquant dressing will decorate and complement any meat dish, serve as an excellent sauce for baked potatoes, or simply become a pleasant addition to a piece of fresh soft bread!

Adjika recipe for children - soft and not spicy

Products:

• tomato juice - 5 l;
• apples - 0.5 kg;
• carrots - 0.5 kg;
• garlic - 250 g;
• parsnip root (white root) - 250 g;
• walnut (peeled) - 150 g;
• Bulgarian pepper - 0.5 kg;
• sunflower oil - 0.5 l;
• parsley and dill - optional.

How to cook homemade adjika for children for the winter:

Homemade adjika from tomatoes, peppers and garlic

You will need:

• tomatoes - 2.5 kg (fleshy);
• sweet pepper (Bulgarian) - 0.5 kg;
• carrots - 0.5 kg;
• onions - 0.3 kg;
• garlic - 0.2 kg;
• hot pepper (capsicum) - 2 pcs.;
• vegetable oil - 100 ml;
• vinegar (9%) - 50-100 ml;
• granulated sugar - 1-2 tbsp. l.;
• salt - 1-2 tbsp.

Homemade adjika from tomatoes, peppers and garlic for the winter - a step by step recipe with a photo:

First of all, we need to prepare all the necessary products. So, wash the tomatoes under running water, and then dry them with a paper towel. Next, scroll the tomatoes through a meat grinder into a large deep enameled bowl or pan.

We wash the fresh pepper, then dry it from excess moisture and clean it from the core and seeds. We scroll through the same meat grinder into a bowl of tomatoes.

We clean the onions and carrots, rinse them thoroughly and pass them through a meat grinder in the same way. Mix all chopped vegetables well until a relatively homogeneous vegetable mass is obtained.

We send the pan with twisted vegetables to the fire and bring the contents to a boil. Cook the vegetable mass over medium heat under a closed lid for about 20-30 minutes, not forgetting to stir it from time to time with a wooden spoon.

While the tomato adjika will boil and then boil, we will have time to prepare the rest of the ingredients at this time. So, we clean the garlic from the husk, then we clean the bitter capsicum from the seeds and wash the vegetables under running water.

Next, we send the garlic and pepper to the meat grinder or grind them into a "gruel" using a blender. By the way, if you have a fairly “serious” aggregate, then you can also chop the previous vegetables in a blender.

After half an hour of cooking, add chopped garlic and hot peppers to the container with adjika, and send the rest of the additives here - oil, bulk sugar, and vinegar. Salt to taste. We mix everything well, reduce the heat to a minimum (but only so that the adjika continues to boil weakly) and continue to cook the contents of the pan for another hour (with the lid closed, but stirring occasionally).

Sterilize jars for adjika. So, they must first be washed well (especially pay attention to the necks), and then sterilized with boiling water or hot steam (for several minutes each jar). Moreover, the lids for these jars must also be sterilized without fail (that is, they must first be washed and then boiled for several minutes).

Carefully pour hot adjika from tomatoes with garlic into sterilized jars, seal them tightly. We turn the jars upside down, wrap them in a warm towel and leave them to cool in this form for about a day.

We send jars of homemade adjika for storage in some cool place. That's all the secrets of cooking exceptionally tasty and very spicy adjika! Treat yourself and treat your relatives and friends!

Recipe for bitter adjika Spark

Products:

• ripe red tomatoes - 2.5 kg;
• sweet pepper - 500 g;
• sweet and sour apples - 500 g;
• carrots - 500 g;
• parsley - 50 g;
• dill greens - 50 g;
• hot red pepper - 75 g;
• garlic - 120 g;
• vegetable oil - 250 g;
• salt - to taste;
• vinegar 9% - 2 tablespoons;
• ground black pepper - to taste.

Homemade adjika bitter from tomatoes "Spark" for the winter - recipe with photo:

We take peppers and apples, wash them well, remove the twigs and the core, then cut into slices. Wash the tomatoes as well and cut into six roughly equal parts. Peel the carrots, wash and cut into small pieces.

We pass all the ingredients through a meat grinder, except for greens. Add the required amount of oil, salt and black pepper to taste, as well as vinegar, mix everything thoroughly so that the mass is as homogeneous as possible.

Mix everything in a saucepan and cook for two hours over low heat. We wash and cut the greens, add it at the very end of cooking.
Pour adjika into clean, dry jars and sterilize for 20 minutes in boiling water. We roll up the jars with lids using a special machine, then turn them upside down and wrap them in a thick cloth, blanket or towel, and after completely cooling we send them to the cellar or pantry
for later storage.

Video: Adjika from tomatoes with horseradish - the most delicious recipe

Homemade adjika for the winter is a delicious vegetable snack. It can be added as a side dish or eaten simply with bread. Every housewife tries to cook homemade adjika.

There are many adjika recipes for the winter. We have collected for you the most delicious homemade adjika recipes for the winter. Choose and cook for your family and friends.

Real adjika is only pepper, without tomatoes. To prepare it, you need rubber gloves - the mixture burns your hands. Not everyone can eat it. However, this is a classic recipe, so we start with it.

To prepare a real "male" adjika, you will need:

• 1 kg red hot pepper (chili);
• 0.5 kg of garlic;
• 3/4 cup salt, grind No. 0;
• 0.5 cup mixture: coriander, suneli hops, dill seeds;
• latex gloves.

How to cook classic adjika without tomatoes:

Let's make small adjustments to the recipe, which will make adjika less pungent and usable.

Namely, we will replace most of the hot peppers with sweet ones - paprika. Let's say 800 g of paprika and 200 g of hot pepper.

We cut off the stalks from the pods, shake out the seeds - and grind in a blender (if you use a meat grinder, skip three times). We also act with garlic, coriander and dill seeds are also desirable to chop - and mix everything thoroughly.

At the end, add salt - ideally, we should get a homogeneous pasty mass. You can add chopped fresh herbs - cilantro and dill, but in this case the color of adjika will not be so bright and attractive.

Homemade adjika with tomatoes for the winter

A variety of options are possible here.

Adjika with tomatoes without cooking

Products:

• 3 kg of tomatoes;
• 1 kg of sweet pepper;
• 0.5 kg of garlic;
• 150 g of hot pepper;
• 0.5 cups of salt;
• 3 art. l. Sahara.

Cooking:

Grind all components in a meat grinder, mix, add salt, sugar, leave overnight. In the morning, drain the excess liquid and place the adjika in jars, store in the refrigerator.

Adjika from tomatoes and garlic

Ingredients:

• 3 kg of tomatoes;
• 2 kg of sweet pepper;
• 300 g of garlic;
• 150 g of hot pepper;
• 0.5 cups of sugar;
• 0.5 cups of 9% vinegar;
• 1 glass of sunflower oil;
• 0.5 cups of salt;
• 400 g of fresh herbs - cilantro, dill, celery;
• to taste - coriander, hops-suneli, walnut.

Adjika recipe for the winter from tomatoes and garlic:

Skip tomatoes and peppers through a meat grinder. Stir, add oil and cook over low heat for an hour with constant stirring.

Cool, add vinegar, sugar, salt, crushed garlic. Grind greens in a blender. Mix everything thoroughly, let it brew - delicious adjika with garlic is ready for the winter.

Shades of taste of such adjika are achieved by different dosages of additives - spices and seasonings. It is also possible to vary the proportions of the main components. The last recipe often uses apples, carrots, horseradish, eggplant.

Adjika with carrots and apples

Products:

• 2.5 kg tomato;
• 500 g carrots;
• 500 g of sour apples;
• 500 g of bell pepper;
• 250 g vegetable oil.
• 100 g of garlic;
• 1-2 pods of hot pepper;
• 250 ml. vinegar 9%;
• 2 tbsp salt;
• 100 g of granulated sugar.

Cooking:

Wash all vegetables, peel and twist in a meat grinder. Drain into a wide bowl and add vegetable oil. Boil the resulting mass on low heat for 2 hours.

Add chopped garlic, 1-2 pods (depending on the size and your taste) of bitter pepper, peeled from grains. Pour in the vinegar.

Salt and add sugar. Mix everything thoroughly, bring to a boil and place hot in jars. Roll up.

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

Ingredients:

• paprika - 1 kg.
• tomatoes - 2.5 kg,
• garlic - 250 g,
• hot pepper - 250 g,
• horseradish - 250 g,
• salt - 0.5 cups,
• sugar - 1 cup,
• vinegar - 1 glass.

How to cook:

Scroll everything through a meat grinder (do in a large bowl), add salt, sugar, vinegar and stir. Watch out for sharpness! Who loves.

The output of the finished product is about three liter jars, excess liquid can be drained.

Acute adjika for the winter

Ingredients:

• ripe red tomatoes 2.5 kg;
• sweet and sour apples 500 g;
• sweet bell pepper 500 g;
• carrots 500 g;
• dill greens 50 g (optional);
• parsley 50 g (optional);
• peeled garlic 120 g;
• red hot pepper 75 g;
• vegetable oil 250 g;
• vinegar 9% 2 tablespoons;
• black pepper;
• salt.

The output of the finished product is 2.5 liters

Spicy adjika for the winter - a step by step recipe with a photo:

Adjika in Kiev

Products:

• 5 kg of ripe tomatoes;
• 1 kg of bell pepper;
• 1 kg of apples (the more sour, the better);
• 1 kg of carrots;
• 2 tbsp. spoons of salt;
• 200 g of sugar;
• 400 g of vegetable oil;
• 2 tbsp. spoons of red hot pepper (you can put 1 tablespoon of black plus 1 tablespoon of red).

Cooking:

Pass all vegetables through a meat grinder (it is better to pre-peel tomatoes or pass through a juicer). So that the tomatoes are easily peeled, they need to be poured with boiling water for 3-5 minutes.

Season with oil, sugar, salt, spices. Then boil for 2-3 hours until the desired consistency. Pour hot adjika into sterilized jars. Roll up jars and seal them. Ready!

Adjika recipe without tomatoes

Ingredients:

• sweet bell pepper 2 kg.;
• garlic 200 g;
• red hot pepper 150 g;
• salt 2 tbsp;
• sugar 8 tablespoons;
• vinegar 6% 300 ml.

Cooking:

Peel all vegetables, twist through a meat grinder.

Add salt, sugar, vinegar to the resulting vegetable mass, arrange in jars and roll up.

Georgian adjika for the winter

Georgian adjika with walnut and hot pepper

Ingredients:

• 1 kg of dry hot red pepper;
• 50-70 g of coriander seeds;
• 100 g hops-suneli;
• a little cinnamon (ground);
• 200 g walnuts;
• 300-400 g of steep salt (large);
• about 300 g of garlic.

Cooking:

Soak hot red pepper for 1 hour. Add coriander, suneli hops, cinnamon, nuts, garlic and salt. Skip 3-4 times through a meat grinder with a fine grate.

Store anywhere, at any temperature, but preferably in a sealed container, otherwise it dries out.

Adjika mixed with salt is good for coating chicken or meat before frying in the oven.

Georgian hot pepper adjika

Recipe Ingredients:

• 2 parts hops-suneli;
• 2 parts capsicum red pepper;
• 1 part garlic;
• 1 part coriander (ground cilantro seeds)
• 1 part dill.

How to cook Georgian adjika:

Pass pepper and garlic through a meat grinder. Add spices to them. You can also add finely crushed nuts. Sprinkle the mixture with coarse salt and pour in wine vinegar with a strength of 3-4% to make a wet thick paste.

Well suited for long-term storage in tightly sealed glass or ceramic containers.

Be sure to cook adjika with rubber gloves.

Recipe for Armenian adjika without cooking

Products:

• 5 kg of whole tomatoes;
• 1 kg of garlic;
• 500 g of bitter capsicum;
• salt to taste.

How to cook:

Pass everything through a meat grinder. Salt. Leave in an enamel bowl for 10-15 days so that the adjika ferments, remembering to stir it daily.

You need to salt the tomato juice before you need to add garlic and pepper, otherwise the taste of salt will not be felt later.

A simple recipe for homemade tomato ketchup for the winter

Products:

• 1 kg tomato;
• 300 gr of onions;
• 1 teaspoon ground pepper;
• 5 carnations;
• 3 teaspoons of salt;
• half a glass of sugar.

Cooking:

Wash, peel and chop the tomatoes and onions. Place in a separate bowl. Place over low heat and bring to a boil, stirring occasionally.

Add salt, sugar, spices. Mix. Cook until the onion is cooked - you will get an excellent homemade ketchup!

Recipe for tomato paste for the winter at home

Any housewife would like to always have tomato paste on hand. It is quite easy to prepare it at home. Only ripe tomatoes are suitable for this. Even a small amount of unripe fruit will degrade the quality of the pasta.

Washed tomatoes are placed in a saucepan and boiled until they are soft, then passed through a meat grinder with a fine grate.

The resulting mass is boiled in an enameled basin until its volume decreases by 2.5-3 times. It is not necessary to pour the whole mass into the basin at once - when boiling, it will overflow.

It is better to add gradually, in small portions, as the water evaporates. Cook over high heat, stirring constantly.

The finished puree is laid out hot in jars and rolled up. Banks and lids are preliminarily kept in hot water for 10 minutes. Rolled cans are sterilized for 10-20 minutes in boiling water and only after that they are stored in a cool place.

To preserve the puree without hermetic sealing, it should be salted before the end of cooking (at the rate of 100 g of salt per liter jar). So that tomato paste in an open jar does not get moldy, it is sprinkled with salt on top and poured with a thin layer of vegetable oil. You can also sprinkle with dry crushed horseradish leaves.

Spicy homemade adjika is not in vain considered the best seasoning for meat. You can cook such an appetizer in different ways and with different ingredients, on which its taste will depend. For example, fresh and spicy adjika is obtained without cooking. For its preparation, tomatoes, bell peppers, and apples are often used. With nuts, you can cook classic adjika with a pleasant aroma. But with cooking, each housewife will be able to easily prepare an appetizer that will be stored for as long as possible. Such a delicious adjika for the winter can be prepared according to one of the recipes below. Simple instructions with photos and videos will allow you to easily prepare for the winter and treat your family and friends with the original adjika.

Spicy adjika for the winter - the best recipes with photo and video instructions

The combination of hot peppers with tomatoes and other ingredients allows you to create an unusual adjika, which can be either slightly sour or have a slight sweetness. The best recipes below will help you prepare original adjika with any taste. Simple instructions with photos and videos will be useful for preparing delicious snacks for the winter.

Ingredients for cooking spicy adjika for winter

• tomatoes, bell pepper - 2 kg;
• garlic - 5 heads;
• apples - 2 kg;
• sugar - 1 tbsp.;
• hot pepper - 5 pcs.;
• salt -100 g;
• oil, vinegar - 150 ml;
• hops-suneli - 2 tablespoons;
• cilantro - a bunch.

Photo-recipe for harvesting adjika with spices for the winter

Wash vegetables thoroughly and cut into small pieces. Chop hot peppers with seeds.

Wash the apples and remove the seeds from them, cut into slices. Peel the garlic. Grind vegetables and apples, garlic with a meat grinder. Transfer the mixture to a saucepan and put on fire, simmer for about 20 minutes.

Arrange the finished adjika in jars, sterilize them for 15 minutes, and then roll them up. For the first day, hold it upside down under the covers, then put it in a cool place.

The best video instruction for winter harvesting adjika with spices

Using the following recipe, you can cook no less original and spicy adjika with spices. An interesting instruction is suitable for hostesses who want to try new vegetable preparations every year with different ingredients and spices. For example, in this recipe you can learn how easy it is to cook adjika with horseradish.

How to prepare adjika from tomatoes and garlic, nuts for the winter without cooking - a step by step photo recipe

In the classic Georgian adjika recipe, adding nuts is a must. It is they who make the workpiece unusual and give it a breathtaking taste. And if you cook a similar preparation from tomatoes and garlic, fragrant herbs, spices, then the resulting snack will certainly become a "hit". The following recipe describes step by step how homemade adjika is prepared with the addition of a variety of unusual ingredients and spices.

List of ingredients for cooking adjika with tomatoes, nuts and garlic for winter without cooking

• hot pepper - 1 kg;
• tomatoes - 1 pc.;
• garlic - 400 g;
• fresh and dry coriander - 100 g;
• walnuts - 300 g;
• savory - 40 g;
• oil - 50 ml;
• wine vinegar - 150 ml;
• salt 2 tbsp

Photo-recipe for adjika without cooking for the winter from tomato, garlic and nuts

Remove seeds from hot peppers. Plunge the tomatoes into boiling water and peel them off.

Peel the garlic.

Grind hot peppers and tomatoes with a meat grinder.

Twist the garlic cloves with a meat grinder.

Grind nuts in a meat grinder.

Add ground green coriander to the mixture of ingredients.

Pour spices, salt into the workpiece.

Thoroughly mix the ingredients, after putting on rubber seals.

Add wine vinegar to the workpiece and mix the ingredients again.

Transfer the prepared adjika to a jar, close with a nylon lid and store in the refrigerator.

Delicious tomato and garlic adjika for the winter with cooking - a recipe with photo instructions

To extend the shelf life of adjika, it is recommended to add vinegar and oil to it. True, such components of the recipe usually somewhat change the taste of the finished product. But even without vinegar and oil, you can easily store the workpiece until spring. For example, you can freeze adjika or just put it in the refrigerator. The following recipe describes step by step how to cook delicious adjika from tomato puree, pepper and garlic without vinegar, and how to properly store such a workpiece in the refrigerator and freezer.

Ingredients for the recipe for delicious tomato adjika with garlic for winter with cooking

• bell pepper - 1 kg;
• hot pepper - 0.5 kg;
• garlic - 3 heads;
• tomato puree - 300 g;
• salt - 4 tablespoons;
• sugar - 0.5 tbsp.;
• hops-suneli - 2 tbsp.

Photo-instruction for the recipe for cooking adjika from tomatoes for the winter with the addition of garlic

Wash bell pepper, remove seeds.

Peel the garlic, cut each clove into halves and grind well in a mortar.

Prepare your own tomato puree from sweetish tomatoes or take a ready-made store for work. Remove seeds from hot peppers.

Grind Bulgarian and hot peppers, garlic with a meat grinder.

Transfer the tomato puree, ground vegetables to the pan.

Bring the mixture to a boil, then simmer over low heat for 20-30 minutes, stirring occasionally.

Add sugar and salt to the preparation.

Put seasonings in the preparation and simmer for another 5 minutes.

Cool the finished adjika completely, and then transfer it to sterilized jars and cover with nylon lids. Store the workpiece in the refrigerator. To store adjika in the freezer, it is recommended to decompose it into plastic containers.

How to cook adjika with sweet apples and tomatoes for the winter - a step by step video recipe

Adding apples to adjika allows you to slightly change its taste and further emphasize its spiciness. In the work, you can use different varieties of apples, but it is better to add fruits that have a slight sweetness and high density. Then the finished adjika will be more tender and fresh.

Recipe with a step-by-step video of cooking adjika from apples and tomatoes for the winter cold

You can cook homemade adjika from tomatoes with apples using the video recipe below. It similarly describes the steps for preparing a snack and the rules for its seaming. A simple instruction will help you easily make an original blank that will appeal to all "tasters".

Spicy adjika from tomato and garlic for the winter - a simple recipe with step by step photos

Raw spicy adjika attracts not only with its fresh taste, but also with the simplicity of its preparation. Even when using a large number of ingredients, you do not need to spend a lot of time preparing it. The following recipe details how to make a simple and very spicy adjika from tomatoes and garlic. At will, seasonings and their quantity can be changed to your own taste.

Ingredients for cooking spicy tomato adjika with garlic for the winter

• tomatoes - 3 kg;
• bell pepper - 1.5 kg;
• hot pepper - 0.5 kg;
• salt - 2 tablespoons;
• dried coriander - 2 tablespoons;
• garlic - 200 g.

Recipe with step by step photos of winter harvesting adjika with tomatoes and garlic

Remove seeds and stems from bell peppers.

Extract seeds from hot peppers. Pour boiling water over the tomatoes and peel or carefully cut it with a knife. Peel the garlic.

Grind garlic, hot and Bulgarian pepper with tomatoes through a meat grinder. Add salt and spices to the vegetable mixture.

Arrange the prepared mixture in jars, cork with nylon lids and refrigerate.

Original adjika from green hot pepper for the winter - recipes with photo and video instructions

Usually adjika has a pleasant red or orange color. But when using hot green pepper and a lot of greens in the work, the finished snack will get a completely unusual look. Such adjika will be able to win the hearts of even the most demanding gourmets: the green color of the seasoning will surely appeal to all lovers of original and tasty preparations.

The list of ingredients for the recipe for the winter preparation of green adjika with hot pepper

• hot green pepper - 1 kg;
• garlic - 250 g;
• wine vinegar - 100 ml;
• fresh parsley - 70 g;
• fresh coriander - 100 g;
• celery leaves - 40 g;
• dried coriander - 2 tablespoons;
• dried blue fenugreek - 2 tablespoons;
• dried dill - 1 tsp;
• salt - 1 tsp

Recipe with a photo of a preparation for the winter of spicy green adjika with pepper

Prepare ingredients for cooking.

Remove seeds from hot peppers, peel garlic.

Grind green hot peppers using a meat grinder.

Grind garlic cloves in a meat grinder.

Grind prepared greens with a meat grinder.

Stir the ground ingredients (put on gloves beforehand!).

Add dried spices and salt to the mixture.

Mix all the ingredients until a homogeneous mass is obtained.

Arrange the finished adjika in sterilized dry jars, close with nylon lids on top and put in the refrigerator.

Video instruction on the recipe for harvesting hot green pepper adjika for the winter cold

There are many other recipes that will help you prepare the original spicy green pepper adjika. With their help, it will not be difficult to make an unusual appetizer that is perfect for any second course. All the necessary instructions for cooking such adjika can be obtained in the following video:

Abkhaz classic adjika - recipe with step by step video instructions

Many housewives would like to learn how to cook "real" Abkhaz adjika, which has a perfect taste. Such an appetizer will go well with any dishes, it can be added as a seasoning to soups and cereals. In addition, the original homemade adjika according to the classic recipe will add spice even to everyday lunch or dinner. A spicy appetizer will be the best addition to the usual dishes and festive dishes.

Video recipe for cooking classic Abkhaz adjika

In the following video recipe, you can find useful recommendations and tips for making classic Abkhaz adjika. With strict observance of the instructions, homemade preparation will surely turn out tasty, spicy and appetizing.

How to prepare adjika with your own hands, which does not need to be cooked - a step by step photo recipe

When choosing suitable recipes for cooking adjika, many hostesses are looking for instructions in which the workpiece would not need to be cooked. The following recipe is ideal for quick preparation of spicy raw adjika for the winter. Subject to the indicated proportions, the finished snack will retain its taste and freshness for a long time.

List of ingredients according to the recipe for adjika, prepared by one's own hands, without cooking

• bell pepper - 0.5 kg;
• hot pepper - 0.5 kg;
• fresh parsley - 200 g;
• celery leaves - 150 g;
• basil - 150 g;
• garlic - 400 g;
• dried blue fenugreek and coriander - 3 tsp;
• curry - 3 tablespoons;
• dried dill - 2 tablespoons;
• salt - 2 tablespoons;
• wine vinegar - 50 ml.

A step-by-step recipe with a photo of cooking adjika without cooking with your own hands

Prepare ingredients for cooking adjika.

Remove seeds and stems from peppers, peel garlic. Grind all the ingredients in a meat grinder in turn.

Add spices and salt to the mixture for cooking adjika.

Put on rubber gloves and mix all the ingredients thoroughly until smooth.

Transfer the finished adjika to sterilized glass jars and then close with nylon lids. After put in the refrigerator.

Homemade adjika from fresh tomatoes and peppers, garlic - a simple recipe with a photo

Beautiful and tasty adjika from tomatoes, if properly harvested, can be stored in the basement or pantry for years. But for this, it is necessary to add both vinegar and oil to it. Then the workpiece will not deteriorate, and will retain its freshness for a long time. In the following recipe, you can learn more about the rules for rolling adjika for the winter from peppers, tomatoes and garlic. The instructions are easy to follow and do not require much time to prepare a snack.

Ingredients for homemade tomato adjika recipe with pepper and garlic

• tomatoes - 2 kg;
• bell pepper - 1.5 kg;
• hot pepper - 300 g;
• chili pepper - 2 pcs.;
• garlic - 100 g;
• salt -3 tbsp;
• sugar - 5 tablespoons;
• ground black pepper - to taste;
• vinegar - 2 tablespoons;
• oil - 9 tablespoons;
• horseradish root - 50 g.

Recipe for cooking adjika at home with tomatoes, peppers, garlic

Sterilize cans for seaming.

Wash tomatoes and cut into halves.

Peel the garlic, remove the tails and seeds from the bell and hot peppers.

Grind prepared vegetables, add the rest of the ingredients and put the mixture on fire. After boiling, reduce the heat and simmer the workpiece for 10-15 minutes, stirring occasionally. Then put into jars and roll up. Hold upside down for 8-10 hours.

The most delicious homemade adjika you will lick your fingers - a recipe with step by step photos

You can cook delicious adjika with different vegetables, or without adding tomato or bell pepper. Using only hot peppers, nuts and garlic, you can cook a finger-licking appetizer quickly and easily. Such a preparation will have maximum sharpness and is ideal for serving with meat dishes.

The list of ingredients for cooking the most delicious adjika You will lick your fingers

• hot pepper - 1 kg;
• walnuts - 250 g;
• garlic - 5 heads;
• coriander seeds - 5 tablespoons;
• hops-suneli - 2 tablespoons;
• cilantro - 250 g;
• salt - 4 tablespoons;
• fresh dill, basil - 20 g.

Step-by-step photo recipe for harvesting delicious adjika you will lick your fingers

Prepare the ingredients for work.

Put on rubber gloves and remove the tails from the hot peppers.

Peel the garlic and lightly toast the walnuts in a dry frying pan. Grind all the ingredients in a meat grinder, add spices, salt and mix everything thoroughly. Then put into jars and close with nylon lids. Remove the finished adjika in the refrigerator.

With the above recipes, any Georgian adjika for the winter is prepared quickly and easily. It can be done with or without cooking ingredients. A raw snack must be stored in the refrigerator, but boiled adjika can be stored in the winter both in the basement and in the pantry, on the balcony. Features of harvesting different types of spicy seasonings also differ significantly. For example, it can be made from tomatoes and bell peppers, garlic, or exclusively from hot peppers with nuts. Homemade apples are also delicious. Among the proposed instructions with photos and videos, you can choose the most convenient recipes for making adjika, which will help you make the most appetizing and original snack.

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

Home preparation of adjika for the winter, according to the recipes proposed here, will not cause difficulties. Remember that the original products can be very different. You can twist jars of spicy seasoning, even from simple zucchini or apples. Therefore, make preparations for the winter in several ways. Each type of canned adjika can be prepared, even by a novice cook, using the step-by-step recipes with photos collected here.

The best recipes with photos

The last notes

The traditional homemade preparation of adjika, prepared on the basis of tomatoes, is already a little tired of my family. Therefore, I decided to deviate from traditions and prepared for the winter an unusual and very tasty adjika from plums with the addition of tomato paste. A very handy recipe. Such homemade preparation does not require long-term boiling and the products for it are affordable and inexpensive.

There are many different recipes and ways to prepare this sauce. You can cook it raw, without cooking. And so do most housewives, since it is easier and faster. And you can boil it, then it will be stored longer. After heat treatment, such a sauce can be stored at room temperature, in an apartment.

I have selected for you the most interesting options, in my opinion. And of course, I have tried them all myself. This sauce goes great with meat. Even in my family they like to mix it with vegetable side dishes, instead of ketchup.

I have written about cooking before. But, to be honest, this seemed not enough to me, and today I decided to supplement your piggy bank with a few more options. And I also recommend trying to cook a wonderful one for the winter.

So choose any method you like and make a wonderful sauce for the winter or at the moment.

According to this recipe, you will get a very tasty sauce for the winter. Moderately sharp. If desired, the amount of hot pepper can be reduced, but I put just that much. This sauce is perfect for meat and garnish.

Ingredients:

• Tomatoes - 4 kg
• Garlic - 200 gr
• Bulgarian pepper - 2 kg
• Hot pepper - 6 pcs
• Sugar - 200 gr
• Vegetable oil - 200 ml
• Salt - 2 tablespoons
• Vinegar 9% - 200 ml

Cooking:

1. Wash the tomatoes and peel the stalks. Pass through a meat grinder. Pour the resulting mass into a saucepan and put on the stove. Bring to a boil and cook for 20 minutes.

2. While the tomato mass is being cooked, let's take care of the rest of the vegetables. Wash and de-seed all peppers. Pass them through a meat grinder, as well as garlic. When the time is right, add the ground vegetables to the tomato mass.

When you work with hot peppers, be sure to wash your hands thoroughly afterwards. Or wear gloves.

3. Pour vegetable oil there, add salt and sugar. Wait until it boils and cook for another 20 minutes. At the very end, pour in the vinegar, mix and cook for another 2 minutes. Then turn off the fire.

4. Spread the resulting sauce into sterile jars and screw on the lids. Turn over and wrap in a warm blanket. Leave it like this until cool. Then put away in a place for storing blanks.

Homemade adjika for the winter without cooking

In this recipe, unlike the previous one, our appetizer is very spicy. Therefore, I usually, when serving, dilute it with tomato sauce or ketchup.

Ingredients:

• Tomatoes - 3 kg
• Peeled garlic - 1 cup
• Hot hot pepper - 2 pods
• Sugar - 1 cup
• Salt - 2-2.5 tbsp.
• Vinegar 9% - 1 cup

Cooking:

1. Wash all vegetables. Cut the tomatoes in half and remove the stalks. Cut the peppers in half and remove the seeds as well. Remove the skin from the garlic. Pass everything through a meat grinder.

2. Add salt, sugar and vinegar to the resulting mass. Mix everything and leave for 3-4 hours.

3. Then lay everything in sterile jars. Tighten the boiled lids and put in a dark, cool place.

Adjika recipe from tomato and bell pepper with carrots

A very interesting recipe for adjika with the addition of carrots and apples. It tastes like an incredibly delicious sauce. I recommend that you watch this video recipe and try it at least once. You will not regret it.

Ingredients:

• Tomatoes - 2.5 kg
• Sweet pepper - 1.5 kg
• Carrots - 1 kg
• Apples - 1 kg
• Garlic - 200 gr
• Hot pepper - 6 pcs
• Sugar - 200 gr
• Salt - 2 tablespoons
• Spices (hops-suneli or coriander) - 1 sachet
• Vinegar 9% - 50 ml
• Vegetable oil - 1 cup

Be sure to try this recipe. My family is just delighted. The sauce is moderately spicy, with a sweet and sour taste. Just a meal.

Fresh adjika from tomato with garlic and horseradish

This sauce is made without preservation, so it is not advisable to store it for a long time. But I usually have such a volume somewhere in a week, so I don’t worry that it will go bad.

Ingredients:

• Tomatoes - 3 kg
• Bulgarian pepper - 3 pcs
• Garlic - 2 heads
• Horseradish - 20 grams
• Hot pepper (not big) - 1 pc.
• Salt - to taste

Cooking:

1. Peel the tomatoes from the stalks and cut into pieces. Remove the seeds from the pepper and cut into slices. Peel the garlic. Peel the horseradish root and cut into several pieces.

2. Scroll all the ingredients through a meat grinder with small holes.

3. Pour the sauce into a convenient dish. Add salt, stir and leave for 15 minutes.

4. Then pour into clean jars and store in a cool place, such as a refrigerator. Such an appetizer can be eaten immediately, without waiting for winter.

Spicy adjika from tomato, garlic and hot chili pepper

For lovers of hot, I offer this recipe. It is prepared in a raw way and rather quickly, like all similar options.

Ingredients:

• Tomatoes - 2 kg
• Sweet pepper - 0.5 kg
• Chili pepper - 3-5 pieces
• Garlic - 5 heads
• Horseradish - 250 gr
• Suneli hops - 1 tablespoon
• Sugar - 1.5 cups
• Salt - half a cup
• Vinegar 9% - half a glass

Cooking:

1. Prepare all foods. Cut the tomatoes in half, getting rid of the core. For sweet and bitter peppers, cut the stalks and remove the seeds, cut into slices. Peel all the garlic. Peel the horseradish and cut into medium pieces.

2. Put everything in a blender and scroll until a puree mass. Or use a grinder. Then add salt, sugar, suneli hops and vinegar to the sauce. Mix properly.

3. Leave the sauce for six hours at room temperature. Then transfer to sterilized jars and close with lids.

4. Send for storage in the refrigerator. And remember that raw adjika cannot be stored for too long.

Well, dear friends, I threw you a few more recipes for a wonderful spicy sauce called "adjika".

In fact, it can be cooked not only in the summer, but also all year round. After all, vegetables are now always sold in abundance and prices do not bite. So make your preparations, enjoy them both in winter and in summer.

Bon Appetit!