The advantage of home-made cold adjika is that you can independently adjust the spiciness of the snack. You are allowed to experiment by adding various greens, fruits and vegetables at your discretion. If you want to give your gray everyday meals a bright, spicy note, use my recipes for preparing adjika for the winter. Quickly and easily you will decorate the table with a great seasoning.
Adjika with horseradish: Georgian recipe
The main ingredient of natural traditional adjika is various varieties of pepper. Additives give it a special piquancy. Aromatic and spicy adjika with horseradish goes well with pilaf, dumplings, salad and any meat delicacies.
Ingredients:
- tomatoes - 2 kg;
- bell pepper - 1 kg;
- hot pepper - 300 g;
- garlic - 300 g;
- fresh horseradish root - 300 g;
- salt - 1 glass;
- vinegar 9% - 1 glass.
Cooking method
Wash the tomatoes, make cross-shaped cuts on them, and pour boiling water over them for 20 seconds. Remove the peel.
Wash the bell pepper and remove the seeds. Cut into several pieces. Grind the prepared tomatoes, bell peppers and hot peppers in a blender. Wash and peel the horseradish root. Grate on a fine grater, avoiding splashes in your eyes. Peel the garlic and chop finely.
Transfer the chopped vegetable mixture from the blender to a bowl. Add finely chopped garlic and grated horseradish, mix everything. Add salt and vinegar. Stir again and the adjika is ready. Serve as a sauce or condiment. It is best to store this adjika in glass jars with lids in the refrigerator.
Adjika from tomatoes for the winter
The classic recipe for delicious adjika is prepared on the basis of tomato juice, so you can use either fresh tomatoes or ready-made tomato juice as the main ingredient.
So, to prepare a classic sauce for the winter you will need:
- 2.5 kilograms of tomatoes or three liters of tomato juice;
- 1 kg bell pepper;
- 1 kg sweet and sour apples;
- 1 kg carrots;
- three hot peppers;
- 200 grams of garlic;
- half a glass of sugar;
- half a glass of vegetable oil;
- an incomplete stack of salt;
- 150 ml vinegar (9 percent);
It is necessary to prepare winter vitamin preparations by following these recommendations:
- All vegetables and fruits are washed thoroughly under running water, after which they are peeled, stalks are cut off, and seeds are removed.
- Now these components need to be passed through a meat grinder. To make the adjika more tender, it is recommended to do this three times. Unlike a blender, a meat grinder, even after grinding three times, leaves grains in the sauce, which provides it with a unique structure.
- Place the sauce on low heat and, stirring occasionally, cook for at least an hour.
- Now you can add all the spices and mix everything thoroughly again. Be sure to bring the adjika to a boil and only then turn off the burner.
- The finished sauce is poured into sterile jars and sealed with clean lids.
The sauce also stores well in the refrigerator, so you can use jars with screw-on or nylon lids.
This recipe for homemade adjika is probably the most delicious, because homemade adjika turns out tender, beautiful and very healthy. And those who don’t like spicy food at all can independently reduce the amount of garlic and hot pepper, then the sauce will become even softer and sweeter.
Delicious tomato adjika for the winter - simple recipes
Why do we all love spicy and aromatic adjika? It's simple, because its versatility is undeniable. Feel free to serve it with any meat, chicken or even fish. This appetizer will be a big hit at any gathering. You can consider adjika as an independent dish - simply offer it with dark or white bread.
I want to offer you the most famous vegetable snack options for any occasion. All the recipes from them are worthy of your attention, and therefore it’s worth trying to cook each one, you just have to work hard.
Content:
A skillful housewife will use all her tomatoes for future use; you can prepare tomatoes for the winter, use them for stewing or baking, and eat them fresh in salads. But among a large number of tomatoes, there will always be those that are worth processing specifically for adjika, with minor damage and dents.
Many claim that this spicy snack during the cold season is an excellent antiviral remedy. And it’s impossible to disagree with this, because natural ingredients, including hot pepper and garlic, guard your health and your loved ones. In addition, its bright taste whets the appetite, improves the overall tone of the body and mood.
Of course, you can find your family’s favorite adjika recipe and prepare it every year, or you can be patient and pamper your family with different snacks. We do not forget about high-quality sterilization of jars and lids before preserving the finished product, so that adjika will delight us with its taste until spring.
Homemade adjika from tomato and garlic
This recipe can perhaps be called a classic version of adjika for lovers of spicy tomato snacks. All you need to prepare it is vegetables, garlic and spices. Be sure to prepare this snack for your family. You will succeed!
You will need:
- 2.5 kg tomato
- 0.5 kg sweet red pepper
- 150 g garlic
- 1 PC. hot pepper
- 100 g sugar
- 50 g vegetable oil
- 0.5 tbsp. spoons of salt
- 25 ml vinegar 9%
Cooking method:
Glass jars and lids must first be sterilized
Wash the tomatoes thoroughly, cut them, remove the stems with a knife, cut off any bumps and dents.
Pass the tomatoes through a meat grinder
Line a clean colander with several layers of gauze and place it in a cup
Place the crushed tomatoes in a sieve on cheesecloth, let stand until the maximum amount of clear juice comes out
The liquid from the lower bowl must be drained from time to time
This step will allow you to avoid prolonged evaporation of the liquid from adjika, reducing its preparation time
Wash the bell pepper, cut it, remove the seeds (or leave as desired)
Peel and rinse the garlic
Mince garlic, bell pepper and hot pepper
Remove the tomato mass from a colander, remove the gauze
Mix it with crushed pepper
Add sugar, salt, stir in a saucepan (kettle)
Place the pan on the fire, boil and cook over moderate heat for 30 minutes
Next add vinegar, vegetable oil, stir, heat for 5 minutes
Divide the mixture into sterilized jars, immediately cover them with lids, and close with a key for preservation.
From the total amount of products you will get a little more than 2 liters of adjika
Adjika from tomatoes with eggplants for the winter
Adjika made from tomatoes and eggplants turns out very tasty. It’s not difficult to prepare, and everyone without exception will be happy to enjoy the wonderful taste and aroma in winter. If you have never prepared this version of adjika, then it’s time to try it. Good luck!
You will need:
- 1 kg eggplants
- 2 kg tomatoes
- 0.5 kg sweet bell pepper
- 1 PC. hot chili pepper
- 1 PC. garlic
- 0.5 tbsp. (125 ml) table vinegar 9%
- 1 cup (250 ml) refined vegetable oil
- 4-5 tbsp. l. Sahara
- 1 tbsp. l. rock salt
- 1 tsp. dried basil
- 1 tsp. coriander beans
Cooking method:
- Crush basil and coriander into powder in a mortar
- Wash the tomatoes, remove the stalks with a knife, remove the seeds from the peppers, also cut off the stalks of the eggplants and peel them.
- Pass tomatoes, eggplants and sweet peppers separately through a meat grinder with a fine grid.
- Also grind the garlic through a meat grinder, if desired, pass it through a press
- Next, place the tomatoes in a large saucepan, pour in vegetable oil, add salt, sugar, stir, bring to a boil, cook the tomatoes over moderate heat for 10 minutes.
- Add chopped eggplants to the pan with the tomatoes, cook the mixture for another 10 minutes, stirring the vegetables so that they do not burn to the bottom
- Now add chopped bell and hot peppers, cook the mixture for 10 minutes
- Add ground spices, add chopped garlic, vinegar - from the moment of boiling, cook for another 3 minutes, adjust the amount of salt and sugar to your taste
- Pour the hot mass into sterilized jars, close with boiled lids using a key
- The jars should cool upside down, wrapped in a warm blanket for a day, then store adjika in a cool place
From tomato and garlic
Another simple variation of your favorite seasoning with garlic. Moderately spicy, with a delicate consistency.
You will need:
- Tomatoes – 1.5 kg.
- Garlic – 4 heads.
- Hot pepper – 6 pcs.
- Cilantro, basil - ½ bunch each.
- Celery leaves - a bunch.
- Bite 9% - 100 ml.
- Salt – 3 tablespoons.
- Sugar – ¼ cup.
How to do:
- Rinse and dry the greens, peel the garlic cloves. Remove the seeds from the chiles. Grind the prepared ingredients using a meat grinder.
- Do the same with the tomatoes, turning them into puree.
- Combine both masses, stir well.
- Season with sugar, salt, vinegar. Leave to steep for an hour.
- Distribute the sauce into sterile jars and roll up. Then store it on the refrigerator shelf or in the basement for winter storage.
If stored for a long time, the snack may ferment a little. Don’t be alarmed, the preparation without cooking can do this. Stir the contents well to release the gas. And try to eat faster.
Adjika recipe from tomato and garlic without cooking
Cooking time: 25 minutes
Number of servings: 17
Energy value
- calories – 40.83 kcal;
- proteins – 1.13 g;
- fats – 0.18 g;
- carbohydrates – 8.68 g.
Ingredients
- tomato – 3 kg;
- peeled garlic – 1 cup;
- hot pepper – 2 pods;
- sugar – 1 glass;
- salt – 75 g;
- table vinegar 9% – 1 glass.
Step-by-step preparation
- Cut the tomatoes in half, removing the stem.
- We also cut the chili peppers into halves, removing stems and seeds.
- Peel the garlic cloves.
- Grind all vegetables using a meat grinder. After this, salt the vegetable mass, add sugar and pour vinegar into it.
- Stir and leave for 4 hours, and then put the ready-made adjika into jars. We seal and store in a cool, dark place.
Tip: There are several ways to peel garlic. The most common cooking method is to crush the garlic directly into the skin with the flat side of a knife, pressing down on it from above. You can also place the garlic cloves in a bowl, cover the top with another bowl or lid and shake well.
Without cooking tomatoes and apples
There are many recipes for adjika with apples and tomatoes. I offer an unusual one, with honey, horseradish and pepper. I’ve known him for so long that I don’t even remember where he came from. But every time I thank myself for what I remembered and did. The good idea is that you can prepare a new portion without cooking even in the middle of winter; fortunately, now there are no problems with fresh vegetables.
Composition of adjika:
- Tomatoes – 1 kg.
- Apples, horseradish, garlic, bell pepper – 300 g each. everyone.
- Lemon.
- Honey – 300 gr.
- Green cilantro, basil - to taste.
The composition can be simplified by excluding any vegetables. But be sure to leave the apples and tomatoes.
Preparation:
- Prepare the vegetables by removing the seeds from the peppers. Peel and cut the horseradish into pieces. Remove the seeds from the apples and leave the peel on. Pass everything through a meat grinder.
- Add crushed tomatoes. Mix the lemon into the puree, add it to the pan, and stir.
- All that remains is to add honey and mix the contents thoroughly.
How to cook adjika from tomato and garlic
Another simple variation of your favorite seasoning with garlic. Moderately spicy, with a delicate consistency.
You will need:
- Tomatoes – 1.5 kg.
- Garlic – 4 heads.
- Hot pepper – 6 pcs.
- Cilantro, basil - ½ bunch each.
- Celery leaves - a bunch.
- Bite 9% - 100 ml.
- Salt – 3 tablespoons.
- Sugar – ¼ cup.
How to do:
- Rinse and dry the greens, peel the garlic cloves. Remove the seeds from the chiles. Grind the prepared ingredients using a meat grinder.
- Do the same with the tomatoes, turning them into puree.
- Combine both masses, stir well.
- Season with sugar, salt, vinegar. Leave to steep for an hour.
- Distribute the sauce into sterile jars and roll up. Then store it on the refrigerator shelf or in the basement for winter storage.
If stored for a long time, the snack may ferment a little. Don’t be alarmed, the preparation without cooking can do this. Stir the contents well to release the gas. And try to eat faster.
Spicy adjika with hot pepper and garlic
Homemade spicy adjika with hot pepper and garlic can be stored for a short time in the refrigerator and for a whole year in a cool place in rolled up jars.
Ingredients:
- hot pepper - 500 g;
- garlic - 300 g;
- tomatoes - 900 g;
- bell pepper - 900 g;
- greens (dill) - 1 bunch;
- salt - 2 tbsp. spoons;
- sugar - 3-4 tbsp. spoon;
- table vinegar 9% - 2-3 tbsp. spoons;
- spices to taste (ground black pepper, khmeli-suneli).
Cooking method
For preservation, select healthy fruits, wash and peel them. Cut off only the tails of the peppers. The seeds will add more pungency to adjika.
Grind all the vegetables in a meat grinder or chop in a blender. Mix well and cook for 40 minutes, maintaining a low simmer. Be sure to cover with a lid and stir occasionally with a spoon.
Zucchini adjika
The sauce can be prepared not only on the basis of traditional tomatoes; zucchini can also be used as the main ingredient. You can make a delicious preparation for the winter from the following products:
- 2 kg of young zucchini;
- 0.4 kg of tomato paste (can be replaced with a large amount of thick tomato juice);
- 2 tablespoons of coarse salt;
- a glass of granulated sugar;
- a glass of vinegar;
- 10-12 cloves of garlic;
- Hot pepper in this recipe is added to taste;
- a glass of sunflower oil;
- any fresh herbs.
The winter sauce should be prepared in the following order:
- Peel all the ingredients and remove the skin from the zucchini.
- Grind the zucchini using a meat grinder and place in a separate bowl.
- Pour the herbs, garlic and hot pepper chopped in a meat grinder into another bowl.
- Pour tomato paste or juice into the squash mass, add all the spices specified in the recipe (except vinegar), stir and put on low heat. Adjika should be cooked for about 20-25 minutes.
- Without removing from the heat, add the ground garlic, pepper and herbs to the adjika, pour in the vinegar, stir and cook for another five minutes over low heat.
- Adjika is poured into sterile jars, rolled up with lids, then turned upside down and wrapped in warm clothes or blankets.
This recipe makes the sauce tender and very satisfying. Adjika can be used as a side dish or a separate dish, like caviar.
Recipe for mild adjika from tomato and garlic
Cooking time: 2 hours 25 minutes
Number of servings: 380
Energy value
- calories – 44.27 kcal;
- proteins – 1.45 g;
- fats – 0.29 g;
- carbohydrates – 9.01 g.
Ingredients
- tomato – 5 kg;
- sweet bell pepper – 1 kg;
- carrots – 1 kg;
- garlic – 200 g;
- salt – 110 g;
- granulated sugar – 300 g;
- vinegar 9% - half a glass;
- black peppercorns – 20 pcs.;
- white peppercorns – 20 pcs.;
- allspice – 10 peas;
- ground coriander – 30 g;
- ground ginger – 30 g;
- bay leaf – 4 leaves;
- dried mint – 60 g;
- fresh chopped dill – 90 g;
Step-by-step preparation
- Wash the tomatoes and cut them into slices, removing the stems. Now you need a juicer - pass the vegetables through it and pour the resulting tomato juice into the pan. Bring to a boil and cook for half an hour.
- Peel the garlic and carrots. We remove the seeds from the pepper and cut off its stem. We pass the vegetables through a meat grinder; for convenience, they can be cut into smaller slices before doing this.
- Place the vegetable mixture in a saucepan with juice.
- Place all the seasonings specified in the recipe (except salt and sugar) on gauze folded in several layers. We form a bag and tie it with a thread.
- Dip the spices into the juice. Cook everything together over low heat for an hour and a half. Don't forget to stir the contents of the pan from time to time.
- Now we take out the bag and squeeze it directly into the pan. Salt and sweeten the adjika, cook for another 10-12 minutes. Now is the time to taste the sauce and add more salt or sugar if necessary.
- 5 minutes before the end, add vinegar, but you can skip this step - adjika will last long enough without it.
- Pour the prepared sauce into jars and seal them.
Now you need to let the adjika cool. The jars should be placed on the neck and wrapped well. After cooling, the canned food can be safely stored in the place of your choice.
Small jars are best suited for preserving adjika. Before you start cooking, they need to be prepared. First, check the container for chips, cracks and other defects. After this, when you are convinced of the integrity of the jars, they need to be sterilized. The most popular method is steam sterilization. Bring water to a boil in a saucepan, immerse the lids in it, place a wire rack on top, and place the jars on top of it, neck down. Keep in this state for about a quarter of an hour, and then let the jars dry.
Adjika from tomatoes and garlic for the winter is prepared quite quickly and easily. And most importantly, what taste it has! This sauce, made from natural products, will brighten up any lunch or dinner. It would seem much easier to buy tomato hot sauce. But homemade adjika, unlike store-bought ones, does not contain various chemical additives, flavor enhancers and other not very healthy components. Bon appetit!
Adjika without vinegar
Despite the assertion that fresh seasoning prepared without vinegar is stored for a long time, I advise you not to risk it and use it for food first. Although, it’s so delicious that you really want to cook it.
Ingredients:
- Tomatoes – 2.5 kg.
- Sweet pepper – 500 gr.
- Hot chili – 7-8 pcs.
- Garlic cloves – 250 gr.
- Salt – 3 tablespoons.
Blank:
- Rinse the vegetables, dry, cut into arbitrary pieces. If you like a hearty snack, don’t take out the hot pepper.
- Puree the vegetables with a blender, turning them into a homogeneous mass.
- Add salt and mix thoroughly. Leave to infuse for about an hour. Stir the contents periodically.
- At the same time, sterilize the lids and jars well. Spread the prepared seasoning and place it in a wide saucepan filled with hot water to sterilize. Processing time for 0.5 liter containers is 15 minutes.
- Roll up, turn over, cool slowly under a warm shelter. Then check the packaging for leaks and place it in the refrigerator. Shelf life – no more than 6 months.
With tomatoes and eggplants in a slow cooker
Simplicity is the main advantage of an old, time-tested recipe.
True, back then our grandmothers prepared the sauce in a cauldron, but we use a slow cooker. Ingredients:
- eggplants – 3 kg;
- tomatoes – 3 kg;
- bell pepper – 10 pcs.;
- garlic – 3 heads;
- vegetable oil – 200 ml;
- vinegar 9% – 100 ml;
- salt – 3 tbsp. l.;
- sugar – 3 tbsp. l.
Adjika with tomatoes and plums
Those who have already tried it consider this sauce one of the best. There is only one way to check whether this is actually true - arm yourself with the necessary products, cook and taste.
Ingredients:
Preparation:
- Remove the pits from the plums and the cores from the peppers. Cut the tomatoes in half and grate on a coarse grater.
- Peppers, onions and plums are passed through a meat grinder.
- Mix everything, put on fire, cook for half an hour, stirring occasionally so that the sauce does not burn.
- 15 minutes after the start of cooking, add salt, sugar, vinegar, garlic, passed through a press, and dry seasonings.
- Stir again and boil for another two minutes.
Adjika is ready, it’s time to put it in sterilized jars, roll up the lids and put it in a cool, dark place.
Adjika from tomato and garlic for the winter - a simple recipe without pepper
It doesn’t take much effort or time to prepare such a delicious treat.
Ingredients:
- 2 kg of tomatoes;
- 3 pcs. carrots;
- 3 onions;
- 6 apples;
- head of garlic;
- salt, spices.
Preparation
Prepare the ingredients:
- wash the tomatoes and remove the stems;
- carrots are peeled and washed in cold water;
- garlic is peeled;
- apples are peeled and seeds removed;
- Onions are peeled and washed in cold water.
The prepared ingredients are crushed (blender, meat grinder), spices and salt are added. Leave for half an hour, mix and pour into sterilized containers.
Important!
After the spices are added, it is advisable to infuse the vegetable mass, then the salt crystals and spices can be evenly distributed.
Adjika from sweet pepper
Ingredients:
- bell pepper - 1 kg;
- “Plum” tomatoes – 0.5 kg;
- horseradish - 100 g;
- vinegar - 200 ml;
- sugar and salt - 2 tbsp. spoons;
- dry adjika mixture - 2 tbsp. spoons.
Cooking method
Wash the bell pepper and remove the seeds. Wash the tomatoes and cut into small pieces. Peel the horseradish. Grind the vegetables and horseradish in a meat grinder. Add salt, sugar, spices to the mixture and mix. Squeeze the garlic cloves through a press.
Add vinegar and mix thoroughly. This adjika can be stored in the refrigerator for up to 3 weeks. Transfer the adjika into a clean, sterile jar and close the lid.
