Preparations from hot pepper for the winter adjika. Adjika homemade - recipes

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Diversifying any dish is quite simple if you know what seasonings to add to it. However, most often, some spices are not enough. In this case, you should turn your attention to adjika. This fragrant sauce has long gained popularity. It is great to use both to enhance side dishes and meat dishes. Regardless of the recipe, the result is almost always perfect, and the taste is excellent.

Every adult at least once in his life tried this seaming. This rich dish is just soaked in the sun and spices. Vegetables are the main constituent parts, perfectly combined in various combinations. Abkhazian cuisine gave almost perfect recipe, and the Georgians gave their own special flavor. Each people of the Caucasus contributed something of their own, and it turned out to be an abundance of options with different tastes.

It is not surprising that in addition to standard spicy vegetables, everyone tries to add something unique to adjika. So many recipes included cilantro, pumpkin, gooseberries, currants, apples, mushrooms, walnuts and much more. The taste of each seaming is unique and unrepeatable. It is almost impossible to try two identical recipes. Each hostess has her own tricks and preferences. And the result, regardless of the main composition, always turns out to be simply amazing. The sharpness is the main thing and it must be beaten correctly in order to get the perfect option.

Another distinguishing feature is the method of preparation. It can be boiled, sterilized, and often you can do without these subtleties. The main taste and quality of the dish will depend on this.

Even those who have never experimented with seaming and do not know a single worthy recipe will be able to discover something new and special. Having learned the technique of preparing various dressings, you can pamper your loved ones with something original every time. Two three various options and sauces will sparkle with new colors.

Below are the most popular recipes in my opinion. So let's go:

Benefits for the body

The peoples of the Caucasus know perfectly well how to arouse appetite and increase taste qualities viands. And in this case It's not about salt and spices. Herbs can give their unusual notes and enrich any sauce. At the same time, they will help get rid of certain diseases and help the body function faster.

Speaking about the benefits of adjika, we can highlight following points. She is:

• Activates metabolic processes.
• Cleanses the circulatory system.
• Increases immunity.
• He is active in the fight against viruses.
• Stabilizes muscle tone.
• Increases intestinal motility.

If we take into account classic recipe dishes, then it includes more than twenty herbs and products. And this directly indicates how many vitamins and minerals are contained in this sauce. You can talk about the benefits endlessly and it is better to try to cook this delicacy.

Contraindications

Despite the undoubted benefits, adjika has a number of contraindications. Spicy foods, despite their remarkable taste, can sometimes lead to unpleasant and painful sensations. Adjika is forbidden to eat in case of:

• Chronic diseases of the gastrointestinal tract.
• Diseases of the liver and kidneys.
• Dysbacteriosis.
• Increased acidity of the intestine.
• Spasms and pains in the pancreas.

Children and pregnant women should also refuse to consume this sauce.

A simple classic adjika recipe from tomato and garlic for the winter

It is unlikely that anyone will be able to refuse such a delicacy. The result is really worthy and tasty. And most importantly, such a sauce can be consumed with almost every meal.

Ingredients:

• Tomatoes - 2.7 kilograms.
• Karotel carrots - 8 pieces.
• Onion - 4 heads.
• Chili pepper - 4 pieces.
• Bulgarian pepper (gogoshary) - 4 fruits.
• Garlic - 5 heads.
• Sunflower oil - a glass.
• Spices.
• Salt - 75 grams.
• Sugar sand - a glass.
• Vinegar - a glass.

Yield 3 liters.

Cooking process:

1. Prepare and wash all products.

2. Gagoshary clean from seeds and stalks. Cut into large pieces.

3. Process through a meat grinder.

4. Rinse the tomatoes and remove all unnecessary. Cut into large slices.

5. Pass through the press.

6. Peel and cut carrots.

7. Twist.

8. Prepare hot pepper and chop.

9. Peel the garlic and pass through a press.

10. Peel onions. Grind on a grater.

11. Place all vegetables in a deep container. Put on fire. Boil. Reduce the flame. Boil for about half an hour.

12.Pour in sunflower oil, sugar, salt, spices. Knead. Let it simmer for about an hour more.

13. The amount of contents of the container will decrease by almost half. Before the end of cooking, pour in the vinegar.

14. Put adjika into pre-sterilized jars and screw on the lids.

15. Place in a refrigerator or cellar for further storage.

Watch our video recipe:

An excellent sauce ideal for serving with meat and various side dishes. The spicy taste is offset by moderate sweetness.

Adjika from tomato and garlic without cooking

The secret of this sauce lies in the absence of cooking. Therefore, the taste is incredibly rich and spicy. Even if you freeze such adjika, the result will be excellent.

Ingredients:

• Tomatoes - 1.5 kilograms.
• Sweet peppers - 2 fruits.
• Garlic - 3 heads.
• Fuck root.
• Chili pepper - a couple of pods.
• Dry adjika - a tablespoon.
• Salt - 50 grams.
• Sugar sand - 100 grams.
• Vinegar - 1/4 cup.

Output - 2 liters.

Cooking process:

1. Prepare all vegetables: wash, peel, remove seeds and stalks, cut into portions suitable for processing.

2. Pass all products through a meat grinder.

3.If you want to get an incredibly hot sauce, seeds from hot pepper do not delete and recycle with them.

4. Add spices and sugar, dry adjika and mix thoroughly.

5. Leave for 15-20 minutes to completely dissolve sugar and salt.

6. Pour into prepared containers.

7. Place in a cool place for further storage.

If desired, the addition of vinegar can be omitted. In this case, the sauce must be stored in the freezer.

Adjika recipe from zucchini you will lick your fingers

Cooking something original and at the same time incredibly tasty is quite simple. For this purpose, it is worth knowing the following recipe in more detail. At the same time, it has a lot of benefits and a wide palette of flavors. And it will take no more than an hour to cook.

Ingredients:

• Zucchini - 3-3.5 kilograms.
• Tomatoes - 1.5 kilograms.
• Karotel carrots - 8 pieces.
• Gagoshary (bell pepper) - 4 pieces.
• Garlic - 10 heads.
• Rock salt - 4 tablespoons.
• Vegetable oil - a glass.
• Vinegar - 75 milligrams.
• Chili pepper - 2 pieces.

Output - 3.5 liters.

Cooking process:

1. Rinse all vegetables thoroughly, remove all excess, cut and twist through a meat grinder. Mix thoroughly.

2. Place the sauce in a saucepan and place on a fire spreader. Boil. Reduce the flame. Boil for about 40 minutes.

3.Pour in vinegar essence, spices and sugar. Boil.

4. Stir in the garlic. Boil for another 5-10 minutes.

5. Sterilize jars. Pour the finished adjika. Spin. Place in a cool place.

At any time of the year you can enjoy the unusual taste of this wonderful sauce.

Recipe for adjika with apples

Soft and tender and at the same time very spicy adjika in such a variety will appeal to everyone. It pairs perfectly with many foods and is a good base sauce for numerous dishes. Most culinary specialists believe that such a recipe is worth mastering and harvesting in significant quantities for the winter.

Ingredients:

• Apples "Simerenko" - kilogram.
• Ripe tomatoes - 4 kilograms.
• Onion - 10 medium heads.
• Garlic - head.
• Salt - 6 tablespoons.
• Cinnamon - a teaspoon.
• Allspice and peas 10 peas each.
• Granulated sugar - 3/4 cups.
• Laurel.

Output - 6 liters.

Cooking process:

1. Rinse the tomatoes thoroughly, remove the stalk, cut into 4 parts.

2. Peel the onion and divide into large slices.

3. Rinse the apples, remove the stalk and core, cut into 4-6 parts.

4. Place all food in a heavy bottomed saucepan. Put on fire. Boil. Boil for 40 minutes. It is necessary that vegetables and fruits become soft.

5. Add allspice, peas and laurel to the boiling liquid.

6. Pour in cinnamon. Knead.

7. Continue to cook for about 10 more minutes.

8. Remove from fire. Grind all products using a blender. Add pre-chopped garlic and pour in vinegar. Put it back on the stove.

9. Sterilize jars with lids. Spill adjika. Spin. Put upside down and let stand.

Such a seaming can be stored without problems for several years, and served with all possible side dishes and types of meat.

Plum preparation method

It is quite possible to create something unique and at the same time unusually tasty, if you are not afraid of experiments. It is not risky to use plums in the cooking process. Thanks to them, special taste qualities are obtained, from which everyone will be delighted. This applies to both adults and children.

Ingredients:

• Plum - 3 kilograms.
• Basil - a bunch or two.
• Seasoning "Hmeli-suneli" - 5-7 tablespoons.
• Tomatoes - 800 grams.
• Dill - 2 bunches.
• Parsley - a couple of bunches.
• Hot pepper - 3 pieces.
• Celery greens - 3 bunches.
• Garlic - 2 heads.
• Salt rock - 50 grams.

Output - 3 liters.

Cooking process:

1. Sort the drain and rinse thoroughly. Each must be solid and strong.

2. Separate from the bones.

3. Chop the basil and add to the berries.

4. Process the remaining greens and place the cooking container.

5. Remove the seeds from the pepper and cut into small pieces. Wash the tomatoes and cut into quarters.

6. Pour seasoning, salt and spices.

7. Mix with your hands. This will help to get the required juice and facilitate the cooking process.

8. Put on a small fire. This will help the juice to gradually stand out. Boil. Boil for 20 minutes over low heat. Stir constantly.

9. Remove from fire. Using a blender, process all the products in the pan. It is important not to get burned during the processing.

10. Pass the garlic through the press. Add to sauce. Put on fire and bring to a boil. Arrange in pre-prepared sterilized jars and close the lid.

Video recipe:

This delicacy is stored in the basement or a cool place. It is incredibly tasty and resembles tkemali, so it is often eaten first.

Spicy adjika in Abkhazian style - a traditional recipe

Extraordinarily tasty and rich adjika, made according to traditions, will help to reveal the whole incredible range of products that make up its composition. Another feature of this dish is that it has an incredibly beneficial effect on gastrointestinal tract and speeds up metabolism, thanks to the variety of herbs.

Ingredients:

• Hot pepper - 3 pods.
• Garlic - head.
• Cilantro - a bunch.
• Basil - a bunch.
• Dill - a bunch.
• Coriander - 2 tablespoons.
• "Hmeli-suneli" - 2 tablespoons.
• Spices and salt.

Yield - 400 grams.

Cooking process:

1. Leave the pepper to dry in the sun for a few days. He must fade.

2. Clean the pods from the contents and remove the stalks.

3. Peel the garlic.

4. Place all products in a blender. Recycle.

5. Chop the parsley and the rest of the greens with a blender. Mix with pepper and garlic.

6. For connoisseurs of rich taste, you can add a small handful of walnut kernels.

7. Salt and add spices. Mix thoroughly.

8. Leave to "rest" for a couple of hours.

9. The sauce can be consumed immediately after it has been infused or stored in a cool place.

This original recipe very saturated. Therefore, there is a sauce, it costs in small quantities.

From tomato with horseradish and garlic

Fans of spicy, or rather incredibly spicy and burning, this kind of sauce will be just to your taste. The combination of components is such that a more burning option simply cannot be found.

Ingredients:

• Tomatoes - 2 kilograms.
• Garlic - 5 heads.
• Horseradish root - 4 pieces.
• Salt rock.
• Pepper.
• Sweet pepper - 8 pieces.
• Chili pepper - 8 units.
• Dill - a bunch.
• Parsley - a bunch.
• Vegetable oil - 40 milligrams.

Output - 2 liters.

Cooking process:

1. Clean vegetables from all unnecessary. Cut. Pass through a meat grinder. Soak horseradish root for an hour.

2. Add sunflower oil and spices to taste. Rinse dill and parsley and process in a blender. Add to all vegetables. Thoroughly chop the horseradish root.

3. Infuse adjika in the refrigerator or in the basement. After that, it is ready for consumption. If desired, it can be decomposed into banks and placed in the basement.

It is worth warning people with a sick stomach: more than one tablespoon of it should not be consumed. It is incredibly hot, so portions should be dosed.

Eggplant in adjika with a photo

Creating a very spicy and at the same time just an unusual appetizer or even a cold eggplant salad is incredibly simple. At the same time, the main vegetable will still be the main one, and a well-cooked adjika will only frame it with dignity. But the result will be really amazing and incredibly tasty.

Ingredients:

• Eggplant - 1.5 kilograms.
• Tomatoes - 1.5 kilograms.
• Garlic - head.
• Gagoshary (bell pepper) - 3 fruits.
• Chili pepper is a thing.
• Rock salt - 3 tablespoons.
• Sugar sand - a glass.
• Vinegar - 50 milligrams.
• Sunflower oil - 250 milligrams.

Output - 2.5 liters.

Cooking process:

1. Rinse and cut the tomatoes.

2. Wash the peppers, separate the stalk and seeds, divide into pieces. Peel the garlic.

3. Using a meat grinder or blender, chop peppers, garlic and tomatoes.

4. Connoisseurs of spice can put large quantity hot chili.

5.Pour the mixture into a heavy bottomed saucepan. Put on fire, add spices and salt. Boil. Pour in sunflower oil and vinegar. Bring to a boil again.

6. Peel the eggplants. Divide into serving pieces. Place in boiling adjika. Cook over low heat for 20-25 minutes.

7. Arrange in sterilized and dried jars. Close the lids, turn over and wrap.

Adjika with eggplant is stored for several years. But true lovers savory snack will not let it stagnate under any pretext.

• Spicy connoisseurs should not take the seeds out of the chili. It is worth using dried fruits.
• If you want to make adjika softer and more tender, you need to add neutral vegetables: carrots, gogoshars or apples.
• Seaming requires only rock salt.
• A special palette of flavors is given by spices processed with a pestle and mortar. They saturate the sauce more and give it a richness of flavors. Almost any type of spice can be used.
• Pre-calcination and frying of herbs and spices in a pan is considered ideal.
• Using a blender for processing vegetables, you need to make sure that it does not make a simple puree from adjika, and maintain the necessary texture of the sauce.
• Firm and ripe tomatoes are perfect for creating texture and incredible flavor.
• Only metal lids will keep the workpiece for long time and prevent damage.

It is unlikely that anyone will refuse such a spicy delicacy. It not only improves mood by an order of magnitude, but also helps to fight many ailments. The most interesting thing is that such an appetizer is ideal at any time of the year and will come with any feast. Simple kebabs or a sumptuous meat dish European cuisine sure to enrich and give them new notes. And which of the proposed recipes to make your favorite, you should decide based on your favorite products and their preferred combinations.

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Good day dear guests and readers of the blog! Again, in these September days, I would like to please you with an interesting preparation of such a dish as adjika.

Someone just doesn’t call such an appetizer, it’s customary for someone to call it a lure, for someone with a different name. It is interesting that it is prepared in different ways. In my family, it has always been customary to cook it from a tomato, but it turns out you can make it from plums, zucchini, apples, eggplants and prunes.

Interesting! Well, in general, traditionally it was always made with great spiciness and was made only from hot red pepper and garlic (the Abkhazian version). Then later they came up with the Armenian, Georgian and Caucasian versions.

And that's not all, there are still disputes that it is the real adjika that is prepared without fail from plums, I took this information from one forum. For me, it’s best to make red tomatoes, but what do you think?

Therefore, today will be considered best options cooking specifically boiled thick adjika from tomatoes, as well as raw without cooking and sterilization, and each type will use its own interesting ingredients in order to improve the taste, for example, garlic, bell pepper, horseradish, hot pepper, etc.

Proven and affordable option with tomatoes and garlic, which everyone will be able to make for themselves, because it is prepared very quickly and easily, without any problems, from this amount you get 4 half liter jars. To make it very beautiful colour I advise you to take red bell peppers from adjika so that they merge with the color of tomatoes.

The most important thing is good mood and then everything will work out. Use it simple and step by step instructions making this wonderful sauce.

We will need:

• red tomatoes - 2.5 kg
• Bell pepper Bulgarian - 500 g
• garlic - 150 g
• hot pepper - 1 pc.
• sugar - 100 g
• vegetable oil - 50 g
• salt - 0.5 tbsp
• vinegar 9% - 25 ml

Cooking method:

1. Process the tomatoes well in cold water, then remove the stem and cut each tomato in half.

2. The next step is to twist the red fruits through a meat grinder. Thus, such a red slurry will turn out. To leave all the excess juice, you will need to evaporate the mass on the stove, or you can cheat. To do this, take a colander, cover it with ordinary cotton gauze, then pour in the tomato pulp.

Important! Place the colander in a deep bowl or bowl.

3. While excess moisture drains, prepare the bell pepper and garlic. As usual, clean the pepper from the seeds and from the tail. Peel the garlic. If there are any yellow tips on the garlic, then it will be very important to cut them off and remove them.

Chop the pepper with a knife of arbitrary shape.

4. Now twist it together with garlic in a meat grinder. Get two vegetable porridge))). Transfer the finished tomato mixture after draining into a colander into a thick saucepan.

Important! To make the juice stack faster, you can use another trick, bring the gauze bag up.

5. Put all the ingredients in one pan (twisted drained tomatoes, twisted peppers and garlic), the mixture will already be pasty, thick. Stir. Add sugar, salt, vegetable oil. and of course the vinegar. Put on the fire to boil.

Important! Be sure to take 9% vinegar essence, remember this.

6. Cook for about 30-40 minutes from the moment of boiling. You will get a very thick and homogeneous mass. Then pour into sterilized jars. Close with sterilized lids using a seamer.

7. Such yummy, well, you just can’t take your eyes off, you will lick your fingers. Enjoy your meal. Store in a cool place, such as on a shelf in a cellar. Good luck to all!

How to cook adjika according to the recipe You will lick your fingers

It turns out very tasty and just fly away! As my household say, just a bomb!

Recipe for the classic Abkhaz adjika from tomato

This is a traditional type of adjika, which can be made at home is not really tasty. It is close to the current GOST, but slightly modified.

We will need:

• Tomatoes - 2.5 kg
• Sweet bell pepper - 3 pcs.
• Hot pepper - 1-2 pcs.
• Onion - 2 heads
• Garlic - 1 head
• Basil or cilantro or celery - 1 bunch
• Ground black pepper

Cooking method:

1. Wash all vegetables well cold water, and then grind everything. Tomatoes into pieces, removing the stalks, pepper into plastics or strips, cut the onion into halves with a knife, and each half into another half.

Interesting! It will turn out very piquant if you add a little celery.

Finely chop the greens with a knife, cut one piece of hot pepper in half, you will need to try and add to your taste.

2. Well, what's up. Twist everything through a meat grinder. This is all done very quickly and noisily))).

Important! If you don't have a meat grinder, you can use a blender.

Add freshly ground black pepper and taste. If you are not spicy, then add another half of hot pepper, salt. Stir.

The whole cooking process is finished, now pour into jars. I will say right away that you need to store such a tomato deliciousness in the refrigerator. Because we didn’t sterilize the jars, we didn’t use vinegar, and as you can see, this recipe is without cooking. How to do then without cooking, but at the same time for the winter.

Interesting! I do it very original way, I would say this method is used by everyone, but not everyone uses it. I love freezing food in the freezer.

So, just such an adjika can also be placed there. To do this, take small jars, I usually take from children's fruit purees and pour them into them. Voila, in the freezer and at any time I took it out and ate it. Am-am, most importantly, all vitamins and properties are preserved. Well, how do you like this idea?

Well, a very chic adjika will turn out, try it and you will certainly succeed!

Video recipe for cooking snacks from tomatoes, peppers and garlic without cooking

Raw adjika, it turns out that there is such an option, it is prepared without vinegar and preservatives, watch this story and blow up your body with such a snack. Cool!

Homemade adjika - the recipe is not too bitter

Raw adjika from tomato and without cooking is very popular with my guests, as it still contains another interesting ingredient, this is horseradish. We can say that this is crap, someone calls a horseradish or gorloder. In general, whatever you want, call it. It also tastes amazing. Such a culinary creation will not leave anyone indifferent.

You will need 2 kg of tomatoes, but you can take more or less, depending on which time you do it, if for the first time for a test, take less, otherwise you don’t like it, the taste and color, felt boots are different))).

We will need:

Cooking method:

1. Peel the juicy peppers from the seeds and chop into pieces, finely chop the tomatoes, peel the garlic, chop the hot pepper into pieces, place all the ingredients in a container from a blender or food processor.

Interesting! If you want to do spicy adjika, then take more hot peppers. Experiment!

2. Such a juicy and tomato mixture of vegetables will turn out.

3. Add 2 teaspoons of store-bought horseradish to this mass, then sugar, salt and vinegar.

4. Then comes vegetable oil. Stir.

5. Pour into jars, close with nylon lids, it turns out to be moderately spicy and very fragrant and tasty.

Store in a cool place in the refrigerator or cellar.

Adjika for the winter from tomato and garlic without cooking

It's another one cold way cooking adjika for the winter without bell pepper.

The technology is a little unusual, you yourself will understand this when you start reading the sequence of actions. perhaps someone will not like this option, and he will say some kind of bodyaga, and he will be right, how many people, so many opinions. I personally love unexpected options and sometimes I make such vigorous ones. It's up to you, as always.

We will need:

Cooking method:

1. Peel hot peppers from seeds.

2. Remove the stalk from the tomato, cut them into small pieces arbitrarily. In fact, it does not matter, because they will subsequently be twisted.

3. Peel the garlic and prepare for work. Place the tomatoes, then the garlic and pepper, one by one into the meat grinder bowl.

4. Salt, taste.

5. Now put the liquid mixture in a jar and watch it for 3 days to ferment.

6. Such a thick and unusual adjika is ready. Suitable for any side dish. Pour it into sterilized jars and close the lids. But still, remember that without cooking, this product should be stored in the refrigerator and not for very long.

If you want it to be stored longer, then use another

On this note, I end my note, I hope it was useful to someone. Good luck in cooking, great preparations for you for the winter. Until then, see you all!

Do not forget to subscribe to my blog, join the group in contact, smile more often and give everyone your smiles))).

Sincerely, Ekaterina Mantsurova

Traditional Abkhaz adjika is prepared on the basis of hot pepper, garlic, salt and herbs.

We offer not to be limited only to the classics with such a variety of ingredients for a burning seasoning. Check out our easy proven recipes!

How to cook adjika: 3 rules

Green adjika

Business card Abkhazia. Such adjika is served with many dishes and, of course, with lamb roasted on a spit.

What do you need:

• 6-8 large bitter green peppers
• 1 head of garlic
• 1 bunch cilantro
• 1 st. a spoonful of salt

How to cook green adjika:

Cut the pepper into small pieces without removing the seeds.

Grind the pepper together with garlic in a mortar or pass several times through a meat grinder.

Add salt, mix and leave to infuse for 15-20 minutes.

The incomparable host of the program Lara Katsova shared with us her family recipe hello, turn on the video!

Russian adjika "Spark"

To borscht, salted bacon with black bread and boiled potatoes with herring - adjika is ideal for traditional Russian dishes. It can be used to prepare sauces for meat and even dressings for pickle and cabbage soup.

What do you need:

• 1 kg tomatoes
• 1 kg sweet pepper
• 400 g garlic
• 200 g hot pepper
• 150 g parsley root
• 1 st. a spoonful of salt (to store adjika for more than 1-2 months, double the amount of salt)

How to cook Russian adjika "Spark":

Hot adjika with basil

Sharp! Very sharp! Even sharper! The versatility of the recipe is that this adjika can be used not only for meat dishes, but also for sandwiches, sauces, soups and even pasta.

What do you need:

• 500 g hot red pepper (you can add a couple of green peppers)
• 400 g garlic
• 2 bunches green basil
• 1 bunch cilantro
• 1 bunch of parsley
• 2 tbsp. spoons of salt

How to cook hot adjika with basil:

Walnut adjika

Adjika is not adjika if it does not contain nuts, as they say in the Caucasus. Delicate pleasant aroma, thick texture and rich spicy taste - that's what makes adjika real!

What do you need:
500 g tomatoes
400 g walnuts
200 g red bell pepper
3 heads of garlic
2-3 hot peppers
1 bunch cilantro or parsley
4 tbsp. tablespoons refined sunflower oil
2 tbsp. spoons of vinegar 9%
1 teaspoon salt

How to cook walnut adjika:

Peel the Bulgarian pepper from seeds, wash and dry the herbs.

Cut the stalks off the tomatoes.

Grind tomatoes, peppers, garlic, nuts and herbs in a blender or pass through a meat grinder twice.

Add sunflower oil, vinegar and salt to the finished mass.

Mix and serve immediately!

Gorloder, or Siberian adjika with horseradish

A recipe from Siberia is quite capable of competing with hot sauces from sunny Abkhazia. The basis of the gorloder is a vigorous horseradish root. Suitable for meat and fish dishes, corned beef, and especially for barbecue and homemade grilled sausages.

What do you need:

• 500 g tomatoes
• 50 g horseradish root
• 50 g garlic
• 1.5 teaspoons of salt
• 1 teaspoon sugar

How to cook gorloder, or Siberian adjika with horseradish:

Grind tomatoes, garlic and horseradish in a meat grinder.

Combine all ingredients, add salt and sugar, mix.

Arrange in sterilized jars, roll up.

Adjika from bell pepper

If you don't like fiery seasoning, make a lighter version of this sauce with sweet and sour flavor and light peppercorns. This adjika goes well with baked or boiled meat, poultry, fish, potatoes baked in foil and fried toast.

What do you need:

• 1 kg sweet red pepper
• 300 g garlic
• 4-6 red hot peppers
• 50 ml vinegar 9%
• 4 tbsp. spoons of sugar
• 1 st. a spoonful of salt

How to cook adjika from bell pepper:

Remove seeds from sweet peppers.

Pass the pepper together with garlic and hot pepper through a meat grinder.

Add salt, sugar, vinegar, mix and leave to infuse for 3-4 hours.

Then put into sterilized jars and put away for storage in a dark, cold place.

Adjika with apples

An improved and adapted adjika recipe for poultry or grilled fish. To give the sauce more delicate taste, you can cook without hot pepper or reduce its amount.

What do you need:

• 1 kg tomatoes
• 500 g red bell pepper
• 500 g sour apples
• 300 g carrots
• 200 g garlic
• 50 g hot pepper
• 200 ml refined sunflower oil
• 1 bunch cilantro
• 1 bunch of parsley
• salt - to taste

How to cook adjika with apples:

Peel and chop all vegetables together with herbs in a blender or meat grinder.

Add salt and sunflower oil.

Bring to a boil and cook over low heat for 2.5 hours.

Transfer to sterilized jars and roll up.

Adjika with plums

Delicate and soft adjika with plums goes well with game, boiled potatoes and baked vegetables, chicken meatballs and pork chops.

What you need:

• 500 g plums (choose not sweet and even sour plums)
• 500 g bell pepper
• 2 heads of garlic
• 2 hot peppers
• 1 tbsp tomato paste
• 100 g sugar
• 2 teaspoons of vinegar 9%
• 2 tbsp. spoons of salt

How to cook adjika with plums:

Peel the bell peppers from the seeds, plums - from the pits.


Pass sweet peppers, plums, garlic, hot peppers along with seeds through a meat grinder.

Put the chopped ingredients in a saucepan, add tomato paste, salt and sugar.

Bring to a boil and cook, stirring, over low heat for 30-40 minutes.

Add vinegar 2 minutes before the end of cooking.

ready mix transfer to sterilized jars, roll up, turn over and leave to cool completely.

Baked pumpkin adjika

Baked vegetables give this adjika a surprisingly delicate texture, and pumpkin - an unusual and at the same time unobtrusive aroma. Light, spicy, moderately spicy, with a subtle sourness.

What do you need:

• 500 g pumpkin
• 200 g apples
• 200 g bell pepper
• 200 g onion
• 1 lemon
• 1 head of garlic
• 1 bunch basil
• 1 bunch cilantro
• 50 ml refined vegetable oil
• 1 hot pepper
• 1 teaspoon salt

How to cook baked pumpkin adjika:

Peel the pumpkin and onion, remove the seeds from the apple and pepper. Cut pumpkin and onion into pieces of any size.


Wrap the pumpkin, onion, apples and peppers in foil, bake at 200°C for 35 minutes. Then peel the apple and pepper from the skin.

3. Grind all baked vegetables in a blender.

Grind garlic, lemon and herbs in a blender into a homogeneous mass.

Combine vegetables with lemon dressing, mix and serve immediately.

Pickled cucumber adjika

Leftover pickles from last year's stocks? cook from them spicy sauce! The beauty of the recipe is that this adjika can be made at any time in haste.

What do you need:

• 500 g pickled cucumbers
• 1 head of garlic
• 3 art. spoons of tomato paste
• 2 tbsp. tablespoons refined sunflower oil
• apple cider vinegar - to taste
• 1 pinch ground black pepper
• 1 pinch red ground pepper

How to cook adjika from pickled cucumbers:

Cucumbers peel and grate on a fine grater or chop in a blender. If there is too much liquid, drain.

Pass the garlic through a press.

Combine cucumbers, garlic, tomato paste, vegetable oil, vinegar and spices.

Mix and leave in the refrigerator for 1-2 hours.

How to cook adjika: a lot of adjika recipes for the winter!

I found many more adjika recipes for the winter. Of course, in October it’s already too late to cook it, and yet, whoever still has tomatoes, it’s quite possible! Adjika is very useful for the body, especially during autumn and spring colds.

Adjika classic

Real adjika is only pepper, without tomatoes. To prepare it, you need rubber gloves- the mixture burns the 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 garlic

3/4 cup salt, grind #0

0.5 cup mixture: coriander, suneli hops, dill seeds

Rubber gloves

Let's make small adjustments to the recipe, which will make adjika less pungent and usable. Namely, we replace most hot pepper to sweet - 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 them 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.

Adjika with tomatoes

Recipe number 1 - cold

3 kg tomatoes

1 kg sweet pepper

0.5 kg garlic

150 g hot pepper

0.5 cup salt

3 art. l. Sahara

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.

Recipe number 2 - hot

3 kg tomatoes

2 kg sweet pepper

300 g garlic

150 g hot pepper

0.5 cup sugar

0.5 cup 9% vinegar

1 cup sunflower oil

0.5 cup salt

400 g fresh herbs - cilantro, dill, celery

To taste - coriander, suneli hops, walnut

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 - adjika is ready.

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.

Recipe number 3:

2.5 kg of tomato, 500 grams of carrots, 500 grams of sour apples, 500 grams of bell pepper, turn in a meat grinder, add 250 grams of vegetable oil. Boil the resulting mass

On low heat for 2 hours. Add 100 grams of minced garlic, 1-2 pods (depending on the size and your taste) of hot pepper without grains, 250 grams of 9% vinegar, 2 tablespoons of salt, 100 grams of sugar. Mix everything thoroughly, bring

Bring to a boil and place hot in jars. Roll up.

Recipe number 4:

2 kg of tomato, 0.5 kg of carrots, 7 pieces of bell pepper, 2 small bitter peppers without seeds, 3 pieces of Antonovka.

Turn everything through a meat grinder, add 100 grams of vegetable oil, 100 grams of granulated sugar, cook for 1 hour. 20 minutes before the end of cooking, add 3 heads of peeled garlic, 3 tablespoons of topless salt, 100 grams of 9% vinegar. Hot close in jars.

Recipe number 5:

Paprika - 1 kg.

Tomatoes - 2.5 kg,

Garlic - 250 gr.,

Hot pepper - 250 gr.,

Horseradish - 250 gr.,

Salt - 0.5 cups,

Sugar - 1 cup

Vinegar - 1 glass.

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.

Recipe number 6:

Ingredients for 2.5 liters of finished adjika:

Ripe red tomatoes 2.5 kg.

Sweet and sour apples 500 gr.

Sweet bell pepper 500 gr.

Carrot 500 gr.

Dill greens 50 gr. (optional)

Parsley greens 50 gr. (optional)

Garlic peeled 120 gr.

Red hot pepper 75 gr.

Vegetable oil 250 gr.

Vinegar 9% 2 tbsp

Black pepper

Cooking process:

Peel apples, peppers, cut into slices.

Cut the tomatoes into 6 pieces.

Peel the carrots and cut into small pieces so that they are placed in a meat grinder.

Pass all components except parsley and dill) through a meat grinder.

Add vegetable oil to the vegetable mass, 2 tbsp. tablespoons of vinegar, black pepper, salt to taste.

Pour the resulting mass into an enamel saucepan and cook for 2 hours over low heat, stirring occasionally.

At the end of cooking, add finely chopped greens.

Pour Adjika into sterilized jars.

Sterilize jars with adjika for 20 minutes.

Close the jars with lids (roll up).

Recipe number 7 (pepper adjika, without tomatoes):

Ingredients:

Sweet bell pepper 2 kg.

Garlic 200 gr.

Red hot pepper 150 gr.

Salt 2 tbsp

Sugar 8 tbsp

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.

Recipe number 8:

2.5 kg tomato

2 kg pepper

1 kg carrots

1 kg apples of the Antonovka variety or others with a sour taste

1 tbsp sugar

1 tbsp vegetable oil

1 tbsp peeled garlic cloves

1 tbsp salt

50 gr. vinegar

1-2 hot peppers

Peel and twist all vegetables and fruits in a meat grinder. Mix everything in a large saucepan, simmer for 1 hour, stirring occasionally. Squeeze the garlic through a press, or grate it on a fine grater. Then add garlic, oil, sugar, salt, simmer for another 5 minutes, then add vinegar and turn off. Arrange hot adjika in sterilized jars, roll up and put, turning over, under a blanket until cool.

Recipe number 9:

5 kg. tomatoes, 1 kg. carrots, 1 kg. sweet pepper, 1 kg. apples, 7 pods of hot red pepper, 250 g of garlic, 0.5 l. sunflower oil, salt.

Pass tomatoes, carrots, apples, sweet and hot peppers through a meat grinder, mix and cook for about 2.5 hours. Then add finely chopped garlic, sunflower oil, salt to taste and cook for another 10 minutes. Transfer the finished adjika to prepared jars and roll up.

Adjika in Kiev

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. tablespoons 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).

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!

Georgian adjika

ADJIKA RED GEORGIAN, recipe No. 1

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

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.

ADJIKA GEORGIAN, recipe No. 2

2 parts suneli hops, 2 parts red pepper, 1 part garlic, 1 part coriander (ground cilantro seeds), 1 part dill.

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 get a wet, thick paste, well suited for long-term storage in tightly sealed glass or ceramic dishes.

Slightly boiled chicken is coated inside and out with this adjika and put in the oven until cooked.

ADJIKA GEORGIAN, recipe No. 3

Pass red pepper (it should be more than half of the whole mixture) through a meat grinder. Add dry cilantro, suneli hops, you can also Imeretian saffron. For the best taste, finely ground walnuts are suitable, but not very much. Salt to taste. The exact proportions are not very important here. Be sure to cook adjika with rubber gloves.

adjika armenian

5 kg of whole tomatoes, 1 kg of garlic, 500 g of hot capsicum, salt to taste.

Pass everything through a meat grinder. Salt. Leave in enamelware for 10-15 days, so that adjika ferments, not forgetting to mix 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.

Homemade ketchup, tomato paste - recipes

1 kg tomato

300 gr onions

1 teaspoon ground pepper

5 carnations

3 teaspoons salt

Half a glass of sugar

Cook until the onion is ready - you will get an excellent homemade ketchup!

Tomato paste for the winter

We take out the core with seeds from sweet pepper, preferably red, but you can also green or yellow. Next, cut off the tips from the tomato "ass". Can be with bones and skin, can be peeled. We pass everything through a meat grinder. For 1 serving of pepper puree, preferably 2 servings of tomato puree - it turns out tastier.

Now pour everything into a pan with a wide bottom and cook from the moment of boiling for 20 minutes with almost constant stirring - the pieces of vegetables are heavy, they always strive to sink to the bottom of the pan and burn.

Pour the boiling dressing into sterile 0.5-liter jars, cork, turn upside down so that the lids are drawn in, and wrap it in a blanket until it cools completely.

Based on this dressing in winter, you can cook any tomato sauce, rubbing it through a sieve and seasoning, for example, with garlic and grated horseradish, or spices for ketchup. Do not compare with any, even the highest quality, tomato paste!

Salsa is a Mexican condiment similar to adjika.

450 g peeled and seeded tomatoes, 1 onion, 3 chopped garlic cloves, 1 chopped bunch of cilantro, 2 hot peppers, 1 green sweet pepper, 2 tbsp. tablespoons (30 ml) lemon juice, 1/2 teaspoon salt.

Chop the tomatoes. Chop the onion. Put tomatoes, onions in a separate bowl along with garlic and cilantro. Finely chop hot pepper. Mix it with tomatoes. Remove seeds and veins from green pepper, finely chop and mix with tomatoes along with lemon juice and salt.

Before serving, you need to cool the prepared seasoning for 30 minutes.

Salt makes animals thirsty and they begin to consume a large number of water and food, which contributes to rapid weight gain. Salt was an expensive product, so that shepherds would not steal it, pepper was added to it. But the shepherds perfectly used this mixture as a seasoning and sometimes added the most fragrant spices, such as cilantro, suneli hops, and garlic.

Among all the preparations, we have homemade adjika in special esteem, I have carefully kept the recipe for the most delicious homemade adjika for many years. Once I wrote it down on a piece of paper, accidentally talking in the market with a woman selling peppers and tomatoes. Every time I prepare adjika from tomatoes for the winter, I remember it with great gratitude. The recipe has long been sold to all our acquaintances and friends, because it really is very tasty, not a single store-bought sauce even stood next to homemade adjika. For our taste, it is ideal - moderately spicy, fragrant, thick, suitable for many dishes.

Ingredients:

• Fleshy tomatoes - 2.5 kg;
• sweet red pepper - 500 gr;
• peeled garlic - 100 gr;
• hot peppers - 2-3 pcs;
• carrots - 250 gr;
• sweet and sour apples - 250 gr;
• salt - to taste;
• sunflower oil - 250 ml.

How to cook adjika from tomatoes for the winter

For adjika, vegetables are crushed through a meat grinder so that the finished seasoning does not have a uniform texture, but is granular, with very small pieces of boiled vegetable pulp. At the tomato, we cut out the speck where the twig was attached. I don’t remove the skin, it’s a waste of time, anyway, it won’t be felt in the finished adjika. Shake out the seeds from the sweet pepper and remove the stem. From apples cut out the middle with seeds. We clean the carrots, cut them lengthwise into strips - it will be more convenient to fill it in a meat grinder. We clean the garlic, leave hot pepper with seeds. Weigh the vegetables after they have been peeled, the net weight is indicated in the list of ingredients!

We scroll the prepared ingredients through a meat grinder. The photo shows that the mass was not homogeneous, like, but with small pieces of vegetables.

Pour into a bowl or large saucepan. We make the strongest fire so that it boils faster. When “bulk” appears on the surface, reduce the heat to low, cover with a lid, leave to cook for an hour and a half. Periodically check how the vegetables are boiled. We remove the lid, the fire is left there weak. We continue to cook adjika for the winter for another 35-45 minutes, no longer covering it. Stirring the thickening gruel from time to time, we evaporate the liquid.

Pour sunflower oil into the thickened vegetable mass, any, but always refined. We stir, driving away the oil from the walls of the cauldron, mixing it into the seasoning. It will become oily and will start to splatter as it cooks. In order not to get burned, not to stain the stove and everything around, we cover the cauldron with a lid, but not tightly, but leaving a narrow gap. Cook for half an hour, stirring occasionally.

A few minutes before the end of cooking, we throw salt into the adjika, squeeze the garlic through the press. We stir. We collect a little in a saucer and try - you should like the taste of homemade adjika. If there is not enough salt or spiciness, add what is necessary.

I wash the banks in advance. Wash the lids too. hot water with soda, pour boiling water and put on low heat. We sterilize the jars before filling so that they are hot. I put it on a small bucket of water, turning the jars upside down, sterilizing small containers for two minutes. As soon as one jar is full, the second is already steamed. Fill to the very top, twist tightly. You can wrap it in a blanket, I leave it on the table to cool without additional heating.

Although the process is somewhat laborious, but, in fact, active cooking is only the preparation of vegetables. And in the process of cooking, you need to look after that nothing burns and is not overcooked. It is cooked in the same way, look at the recipe, it may also come in handy for you.

After spending a few hours, you will prepare a wonderful universal seasoning, and at the first try, make sure that homemade adjika is delicious, and that now you have a recipe for the most delicious homemade adjika. Good luck with your preparations and bon appetit!