Delicious adjika recipe. A real snack without tomatoes

There are a huge number of ways to cook tomato adjika. Recipes can be selected, depending on the skill level of the hostess, both quite simple and more complex. How to prepare the most delicious adjika from The best recipes are collected in our article. But I want to note the fact that each of us has different taste preferences. Therefore, it is not necessary to argue that it is the workpiece prepared according to a certain recipe that is the most delicious. They are all "the most delicious" to some extent. And the choice is yours.

Adjika "Home comfort"

Are you looking for the most delicious adjika recipe? Then try this one. Adjika prepared according to this recipe has a mild taste, without excessive spiciness. In addition, this method of cooking has its own zest - these are apples. They affect the taste of the dish so much that it becomes a great addition to any side dish.

List of ingredients:

about two kilograms of tomatoes;
one kilogram of apples (variety is unimportant);
one kilogram of carrots;
one hundred grams of hot pepper;
one hundred and fifty milliliters of vinegar;
one hundred and fifty grams of sugar;
two hundred milliliters of sunflower oil;
two hundred grams of garlic;
fifty grams of salt.

The main role in this recipe is given to tomatoes, as they, interacting with seasonings, give an extraordinary taste. It follows from this that the tomatoes must be neither green nor sluggish.

Cooking method. From pre-washed tomatoes, it is necessary to cut the stalks. Further, if the tomatoes are small, then they are cut into two parts, if large, then into four parts. Apples are peeled and the core is removed. Carrots need to be washed and peeled. Seeds are removed from sweet and hot peppers. Grind everything with a meat grinder, and then transfer the resulting mass to a bowl with a thick bottom or a cauldron. After that, everything is thoroughly mixed with a wooden spoon, and then placed on the stove. Adjika is cooked for 60 minutes, but at the same time it should be constantly stirred. Already at the end (about seven to ten minutes before the end) you need to add garlic, vinegar. After that, the dish is mixed again, boiled well and poured into jars.

Adjika with horseradish

Required Ingredients:

about two kilograms of red tomatoes;
one kilogram of sweet pepper;
three hundred grams of garlic;
three hundred grams of hot pepper;
three hundred grams of horseradish (one fresh root);
two hundred grams of salt;
two hundred milliliters of vinegar (necessarily 9%).

Cooking method. Tomatoes need to be washed and cut off their stalks. The pepper is thoroughly washed, the seeds are removed, the stalk is cut out. Horseradish and garlic are peeled and cut into very small pieces (some housewives prefer to grind these ingredients in a meat grinder). Sweet and bitter peppers, together with tomatoes, are passed through a meat grinder. Next, you need to add salt, vinegar, chopped garlic and horseradish. After thorough mixing, all unnecessary liquid is drained. We lay out the resulting mass in jars and close. It is best to store in the refrigerator on the bottom shelf. As a rule, it turns out about 3 liters of adjika.

Adjika with garlic and tomatoes

The most delicious tomato and garlic adjika is suitable for both spicy lovers (adding garlic) and people who do not like too spicy preparations.

Required Ingredients:

about three kilos of tomatoes;
1 kg of Bulgarian sweet pepper;
500 g of garlic;
150 grams of hot pepper;
one hundred grams of salt;
three tablespoons of sugar.

Cooking method. Initially, all seeds must be removed from the bell pepper. Then the stalks are removed and the garlic is peeled from the husk. And only after completing all of the above steps, you can start washing all the vegetables. After that, Bulgarian and hot peppers. Salt and sugar are added to the resulting mixture. After completing all these steps, you need to put the dish in the refrigerator for a day. In the morning, all excess fluid is washed off. After cooking, adjika is placed in pre-prepared jars, and then placed back in the refrigerator for further storage.

Adjika "Kievskaya"

Some argue that this is the most delicious adjika. Prepared for the winter, it will appeal to even the most sophisticated gourmets. In addition, it is quite easy and simple to prepare it.

Required Ingredients:

5 kg of tomatoes (ripe);
bell pepper (1 kg);
sour apples (1 kg);
carrot (1 kg);
two tablespoons of salt;
2 cups of sugar;
black and red pepper (one tablespoon each);

First you need to wash all the vegetables. The pepper is de-seeded and the core is cut out. Then the peel is removed from the tomatoes (to make this faster and easier, it is recommended to pour boiling water over the tomatoes for five to seven minutes). After that, all the vegetables are chopped in a meat grinder. Oil, sugar, salt, spices are added to the resulting mass. Next, the resulting mixture is placed on the stove and cooked until the desired density is obtained. After it immediately needs to be poured into pre-prepared containers. It is best to store in a cool place - a refrigerator, basement, cellar.

Adjika in Armenian

Despite the duration of the cooking process, adjika made according to this recipe will not leave you and your guests indifferent to its taste.

Required Ingredients:

about 5 kilograms of tomatoes (ripe);
0.5-1 kilogram of garlic;
0.5 kilograms of hot capsicum;
salt (to taste).

Method of preparation: vegetables need to be washed and cleaned from seeds and core. Garlic, peppers and tomatoes are ground in a meat grinder. Salt is added to the resulting mass. Then the dish must be left in an enamel bowl for a period of ten to fifteen days. This time is necessary for adjika to ferment, and every day it needs to be stirred. It is important to remember that tomato juice should be drained before garlic and pepper are added to the dish. If this is not done, then adjika will seem undersalted.

Adjika "Restless Sinner"

This recipe is perfect for lovers of "thrill" sensations. Having tried such adjika, everyone will appreciate its peppercorn.

Required Ingredients:

about 2 kilograms of tomatoes (red);
twenty pieces of sweet pepper;
ten - fifteen pieces of hot pepper;
400 grams of garlic;
three sticks of horseradish;
two bunches of parsley;
two bunches of dill;
four tablespoons of salt;
four tablespoons of sugar;
vinegar to taste (required 9%).

Cooking method. Before preparing this dish, you need to thoroughly rinse all vegetables, and then rid them of seeds and stalks. After that, the vegetables need to be chopped with a meat grinder or blender. Salt, sugar and a little vinegar are added to the resulting mass. Everything is thoroughly mixed and poured into pre-prepared jars. Banks are closed with polyethylene lids.

Adjika "Vigorous"

This adjika will appeal to real men. It goes well with almost all products, but acquires a special taste with fish dishes.

Products:

about five kilos of tomatoes (ripe);
five to six heads of garlic;
one hundred grams of salt;
one hot pepper;
six large horseradish roots;
one sweet pepper.

Cooking method. Vegetables are washed in cold water, all seeds and stalks are removed, and then twisted in a meat grinder. Salt and chopped garlic are added to the resulting mass. Then the dish is thoroughly mixed, after which it can be laid out in prepared containers. Must be stored in the refrigerator.

Adjika "Adjarian"

Real adjika, which is made on the basis of such irreplaceable ingredients as hot red pepper and garlic. Naturally, other vegetables and spices are added for a variety of taste sensations. It is not only tasty, but also useful. Only its excessive use can be harmful to health.

Required products:

about five kilos of tomatoes;
one kilogram of carrots;
kilogram of bell pepper;
five to ten pieces of hot pepper (to taste);
half a kilogram of onions;
half a liter of vegetable oil;
five to seven heads of garlic;
salt (to taste).

Wash vegetables. Next, the tomatoes must be rid of the core and stalks, the pepper is cleared of seeds. Then you need to divide the tomatoes, bell peppers and onions into 2-4 parts. All ingredients are scrolled in a meat grinder. After that, vegetable oil, salt and pre-chopped garlic are added. Everything is well mixed with a wooden spoon and put on fire. Cooking time - two hours. Stir periodically. After cooking, the dish must be decomposed into jars and rolled up.

Adjika "Home"

The recipe for the most delicious homemade adjika in this case is good because the dish is easy to prepare. It is also worth noting that the workpiece prepared in this way does not have to be stored in a cool place. Even when stored in a warm room, the taste of this adjika does not deteriorate.

Adjika "Homemade" will be the most delicious if you use vegetables grown in your garden when preparing it. So, the list of products:

about five kilograms of tomatoes;
one kilogram of bell pepper;
fifteen pieces of hot pepper;
250-300 grams of garlic;
450-500 grams of horseradish;
200 milliliters of salt;
400 milliliters of vinegar (required 9%);
400 grams of sugar.

Cooking method. Vegetables need to be washed under cold water, and then peeled from seeds, core and peel. Then everything is ground in a meat grinder, including pepper seeds. After that, salt, vinegar, sugar and pre-chopped garlic cloves are added. After mixing everything, it is necessary to let the resulting mixture brew for exactly 50 minutes. no need. After the time has elapsed, you can safely bottle adjika.

When thinking about the question of what is the most delicious adjika, you need to remember the fact that the taste qualities of the prepared blank depend entirely on the number of proportions of seasonings and auxiliary ingredients. When preparing it, you can safely show your imagination and add something from yourself to the existing recipe. If the experiment was a success, then next time you can prepare a large number of jars with tasty and healthy adjika.

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

Homemade adjika - the most delicious homemade adjika recipe

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

I have been making this recipe over the summer and it always turns out delicious. It is rare when the stocks of this adjika survive until the New Year. Recommend.

We will need:

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

Such adjika is prepared simply.

Wash and clean all vegetables. Naturally, we remove the cores from apples, the partitions and seeds from peppers. After that, we chop all the vegetables in turn. Here you can use a meat grinder or blender. The blender turns out quite finely, so I prefer an electric meat grinder.

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

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

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

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

5. For spiciness, if desired and to taste, add hot pepper. We love it spicier, since adjika.

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

Raw adjika for the winter from tomato and garlic without cooking

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

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

We will need:

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

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

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

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

After all, it really can't be easier, can it?

Adjika for the winter - the best recipe without cooking

Another great raw adjika recipe for those who prepare this vitamin appetizer without cooking vegetables. Adjika according to this recipe is spicy and tasty.

We will need:

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

1. Wash, clean and chop all vegetables with a blender.

2. Grind the garlic.

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

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

4. Finally, add sugar, salt and vinegar.

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

You can store such adjika and any other dishes, but then it will be stored much less. With tomatoes and bell peppers, I don’t risk storing adjika for more than a month without sterilization - it can ferment.

Recipe for spicy adjika for the winter - you will lick your fingers

Spicy, of course, adjika is obtained, because here we will add hot pepper, and horseradish, and vinegar. But in my family they like spicy, so we also prepare burning adjika. In the end, you can always determine the amount of hot pepper, horseradish and vinegar yourself in order to get a sharpness and acid that is comfortable for your stomach.

We will need:

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

Tomatoes, sweet and bitter peppers are cleaned, cut into pieces and chopped with a meat grinder or blender.

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

3. Add finely chopped fresh herbs to this mass to taste. It is desirable to cut greens smaller. We stir everything well so that the vegetables make friends.

4. We lay out in sterilized jars.

Adjika with apples for the winter - the best recipe

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

We will need:

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

Tomatoes, bell peppers, hot peppers, onions and apples are passed through a meat grinder.

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

3. We clean the garlic and also grind it with a meat grinder or blender. Add garlic to vegetables.

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

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

6. Can be poured into sterilized jars.

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

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

Recipe for delicious eggplant adjika for the winter

Adjika from zucchini will not surprise us anymore. And let's try to cook more from eggplant. It makes an excellent snack.

We will need:

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

As in all adjika recipes, we chop the vegetables with a meat grinder or blender. Put everything in a deep bowl and mix well. If you want to get not very spicy adjika, reduce the amount of hot pepper and remove the seeds from it.

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

3. Cook adjika for quite a long time - 1 hour. Cook over low heat, stirring occasionally.

4. We lay out in sterilized jars and twist.

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

Good and tasty preparations to you!

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

Of course, everyone cooks it in their own way, including onions, carrots, walnuts, a green apple, horseradish and so on. Personally, I love to cook this blank according to my grandmother's recipe, as well as because it is my favorite. Be sure to include fresh meaty tomatoes and sweet peppers, due to which raw adjika comes out very fragrant and tasty. Store it in the refrigerator in small jars. Of course, boiled adjika is also common with us, which, unlike raw, needs to be rolled into jars.

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

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

Ingredients:

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

Cooking method:

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

Now we shift the finished adjika into clean jars, close the lids and put it away to be stored in the refrigerator. This is a very easy way to cook adjika, without cooking.

How to cook adjika with horseradish at home

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

Ingredients:

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

Cooking method:

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

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

Cook and eat healthy!

How to cook adjika with apples

On the table, this preparation with the addition of apples is best served chilled. It is perfect for both first and second courses, and even simple sandwiches.

Ingredients:

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

Cooking method:

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

After the contents of the pan boil, reduce the fire to a slow one and cook for one hour. After this time, add the garlic passed through the press, salt, sugar, vinegar and continue to boil for another 1 hour.

Now we shift hot adjika into sterilized jars, twist, scalded with boiling water, and leave to cool completely.

From these ingredients, I got, like this, three jars of 480 ml each.

Homemade adjika with tomatoes and garlic, without bell pepper

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

Ingredients:

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

Cooking method:

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

We put on a slow fire, stirring, bring to a boil and lay out in sterilized jars, wrap with lids, and leave to cool completely.

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

A simple recipe for homemade adjika without preservation (video)

Bon Appetit!!!

You are probably familiar with the various different recipes adjika - from a mild delicate taste to a sharp vigorous, grabbing the tongue. Each recipe has many of its admirers, but most still love adjika just for its spicy spicy taste. Such adjika is insanely good with meat and fish dishes, it also harmonizes with vegetables, rice and pasta.

In general, if you want a familiar dish to sparkle with new colors, add fragrant homemade adjika to it. Even the taste of borscht and soup will be noticeably enriched thanks to this seasoning. Do not forget that adjika has a number of useful properties: stimulates appetite, improves digestion, kills viruses and enhances the protective properties of the body. This article will tell you how to make spicy adjika at home in such a way as to delight everyone around you. Believe me, the proposed recipes will tell everyone about your culinary talents and cause a lot of positive emotions. In addition, we will tell you a few secrets and subtleties:

The basis of a real spicy adjika is always 3 components: fresh hot pepper, coarse salt and garlic, preferably hot with a purple tint.
The taste and aroma of adjika depends on additional ingredients and spices. This spicy seasoning goes well with marjoram, bay leaf, thyme, cumin, saffron, basil and dill.
Grind all the components of adjika to a paste-like state. For this purpose, a blender, meat grinder and mortar are suitable.
To get a richer taste and aroma, spices need to be fried in a pan. Thanks to this, they will release essential oils and make the taste of your adjika simply extraordinary.

Spicy adjika with garlic

Required products:

hot pepper - 10 pcs.
garlic - 1 head
zira - 1 tbsp. a spoon
salt - 2 tbsp. spoons
dill seeds - 10 g
coriander seeds - 2 tbsp. spoons

In a blender, grind the peeled garlic and pepper without seeds and tails. In a dry frying pan, fry the coriander and cumin, making sure that they do not burn. When a rich aroma appears, immediately remove the spices from the pan and crush in a mortar along with dill seeds. We combine the resulting mixture with a spicy pepper-garlic mass, add salt and season your favorite dishes with adjika. Please note that during the first two days the taste of adjika will be very sharp, but then it will become softer. Store in the refrigerator in a clean glass container.

Spicy green adjika

This spicy and fragrant adjika will ideally complement the taste of first courses, it goes especially well with kharcho and borscht.

Ingredients:

hot green pepper - 800 g
salt - 2 table. spoons
dill - 1 bunch
purple basil - 30 g
cilantro - 50 g
garlic - 12 cloves
whole coriander seeds - 20 g

We pass dill, basil, pepper, garlic and cilantro through a meat grinder. Pound coriander in a mortar or grind in a blender, add salt to the mixture, mix thoroughly. We spread adjika in prepared jars, which should henceforth be stored only in the refrigerator.

Spicy adjika with tomato paste

This adjika recipe will perfectly complement the taste of boiled pork, pasta and potatoes.

Components:

We pass sweet and hot peppers through a meat grinder or combine, then do the same with garlic and chopped herbs. Mix everything until smooth with tomato paste. Coriander, marjoram and paprika are heated in a pan, then crushed and added to adjika along with salt, stored in the refrigerator for several days.

Spicy raw adjika

This adjika is suitable for any dish, you can even just spread it with a thin layer on bread or pita bread. The main thing is to take a ripe and fleshy pepper, on which the taste of the seasoning depends entirely.

Components:

hot pepper - 1 kg
salt - 2 table. spoons
sweet pepper - 700 g
garlic - 300 g
dried basil - 5 g
bay leaf - 0.5 tsp

We grind all the components of adjika in a meat grinder, add salt, basil and ground bay leaf, put it in jars that can be stored in the refrigerator for 5-7 days.

Adjika for the winter best recipes adjika from zucchini, tomato and garlic. How to cook the most delicious homemade adjika to pamper your family all winter with fresh, fragrant seasoning from ripe vegetables filled with the summer sun. Spicy, spicy adjika for the winter, using step by step recipes with a photo, at home, both an experienced hostess and a novice keeper of the hearth will be able to cook.

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. There are a huge number of ways to cook tomato adjika. Recipes can be selected, depending on the skill level of the hostess, both quite simple and more complex.

How is the most delicious tomato adjika prepared for the winter? The best recipes are collected in our article. But I want to note the fact that each of us has different taste preferences. Therefore, it is not necessary to argue that it is the workpiece prepared according to a certain recipe that is the most delicious. They are all "tastiest" to some extent. And the choice is yours. A fragrant paste-like sauce, usually red in color, characterized by pungency and piquancy, is commonly called adjika.

Adjika for the winter the best cooking recipes

Adjika is a national seasoning of the Abkhazian cuisine. This is very ancient and famous, one of the best dishes that the culinary traditions of the Caucasus have presented to us. According to the classic recipe, adjika was prepared from dried hot peppers grated with salt, garlic and coriander seeds.

And Georgian cuisine is characterized by the use of cilantro. Nowadays, the classic composition of adjika has undergone many changes. What is not added to it: tomatoes, eggplant, carrots, zucchini, apples, walnuts.

In some adjika recipes, you can find pumpkin, beets, mushrooms, plums, gooseberries, chokeberry berries. Each hostess adds something of her own. One thing is invariable in adjika - its spicy taste. 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. Translated from the Abkhaz "adjika" means "salt".

According to legend, adjika was “invented” by Abkhaz shepherds who walked numerous herds of sheep in the mountain valleys. Salt was given to the sheep to increase their appetite - as a result, the animals consumed more feed and gained weight better. However, in those days, the cost of salt was too high and they tried to use it sparingly.

Giving the shepherds this "miraculous" remedy, the owners of the sheep went to the trick - they mixed pepper into the salt. True, resourceful shepherds began to mix "pepper salt" with various spices and herbs, getting a hot seasoning for their daily food - adjika.

Adjika from tomato and garlic - a classic recipe

Ingredients:

Red bell pepper - 1 kg.;
Garlic - 1 medium head;
Carrots - 3 pcs.;
Tomatoes - 1 kg.;
Hot pepper - 3 pcs.;
Apple - 1 pc.;
Onion - 1 large head;
Salt - to taste (or 2 teaspoons);
Seasonings at will - dill, cilantro, parsley.

Cooking method:

Wash and peel vegetables well;
Twist everything in a meat grinder. Twist the tomatoes together with the peel (do not peel);
When the vegetables are twisted, then transfer them to a deep frying pan. If there is no such deep frying pan, you can cook in a saucepan or in a cauldron;
Mix the whole mass well and bring to a boil;
As soon as the adjika boils, reduce the heat under the pan and simmer over low heat until the mass thickens, about 40 minutes;
As the mass becomes thick, spread the adjika in sterilized jars and tighten the lid. Our preparation of adjika for the winter the best recipes is ready. Bon Appetit!

Today, homemade adjika is made from tomatoes and sweet bell peppers, adding ingredients such as apples, carrots, garlic, hot peppers, and greens to the sauce. In fact, there are many varieties of adjika, you can even cook it from zucchini.

Most modifications of the adjika recipe are due to the desire to diversify the taste and the need to store spicy adjika at home. Spicy homemade adjika is not in vain considered the best seasoning for meat.

You can cook this appetizer 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 delicious adjika for the winter the best recipes can be prepared according to one of the recipes below. This recipe for homemade adjika is the most delicious, because homemade adjika turns out to be tender, beautiful and very healthy.

For seaming, it is better to take small jars, since this is more of a hot sauce, and you won’t eat a lot of it. In total, ready adjika is about 1.5 liters. And in winter she goes for a sweet soul! Very good spicy adjika for buckwheat, rice, pasta. It can be served with cutlets or simply spread on bread.

Video recipe "Ajika for the winter"

Adjika from tomato and garlic without cooking

The secret of this dish 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. According to this recipe, you get about 2 liters of adjika.

Ingredients:

Sweet pepper - 2 pcs.;
Horseradish root - amount to taste;
Adjika dry - 1 tbsp;
Tomatoes - 1.5 kg .;
Chili pepper - 2 pods;
Garlic - 3 heads;
Vinegar - 1/4 cup;
Sugar - 100 g;
Salt - 50 g.

Cooking method:

Prepare all vegetables: rinse, peel, remove seeds and stalks, cut into portioned pieces convenient for processing;
Skip all products through a meat grinder;
If you want to get incredibly hot adjika, do not remove the seeds from hot pepper and process with them;
Add spices, sugar, dry adjika and mix thoroughly;
Leave for 15-20 minutes to completely dissolve sugar and salt;
Pour into pre-prepared jars;
Place in a cool place for further storage. We think our article "Adjika for the winter the best recipes" helped you in preparing this wonderful dish. Bon Appetit!

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

Not everyone knows that adjika recipes for the winter are prepared in a variety of ways, including without tomatoes, according to the classic recipe, as a raw appetizer, from Armenian red pepper, boiled with carrots, from pepper with horseradish, with garlic and even with nuts . And to make it easy and simple to cook, read the article with all the tips and tricky tips. Simple homemade adjika for the winter is made from tomatoes, garlic and pepper.

More complex harvesting recipes include apples, horseradish, carrots, onions and even eggplant. To enhance the flavor, in addition to salt and sugar, vinegar and vegetable oil are used, and pronounced sharpness and pungency are added with Georgian spices, ground chili or cayenne pepper powder.

The dish is prepared in two ways: raw (without cooking) and traditional (with long-term boiling of the product). In both versions, adjika turns out to be juicy, rich, fragrant, it is perfectly stored until the winter cold and makes everyone who has tried it say: “You will lick your fingers”, so adjika for the winter the best recipes are always with you

Adjika for the winter in Abkhazian - the best recipe

There is a version that adjika was invented in Abkhazia, so we are sharing their recipe for making a delicious sauce.

Ingredients:

Garlic - 1.5 heads;
Hot pepper - 30 medium pieces;
Zira - 2 tablespoons;
Coriander seeds - 4 tablespoons;
Utskho-suneli - 2 tablespoons;
Dill seeds - 1 tbsp;
Salt - 1.5 tbsp.

Cooking method:

Remove stems and seeds from peppers. Cut into large pieces. Prepare garlic;
Put everything in a blender or meat grinder and grind to a paste-like mass;
Put a dry frying pan on the stove, bring it to a warm state and put the coriander seeds in it first, then add the cumin. Make sure that they do not burn, stir constantly. As soon as a pleasant rich aroma appears, remove from the stove and pour into another container;
After cooling, grind the dill and utskho-suneli seeds in a coffee grinder (10-15 seconds) or in a mortar. Pour the resulting mixture into chopped pepper and garlic, salt and mix thoroughly. Bon appetit and thank you for reading the article called "Adjika for the winter the best recipes"!

Fresh adjika will be especially spicy for several days, but don't worry, then it will become a little softer. Fill your favorite dishes with spicy adjika, because adjika for the winter the best recipes are now always at your fingertips.

According to the classic cooking recipe, in addition to tomatoes, the composition of adjika includes carrots, garlic, sweet and hot peppers. Only sugar, salt and vinegar act as flavor enhancers, and vegetable oil gives the consistency a pleasant density and density.

Adjika is an Abkhazian and Georgian spicy seasoning with a thick paste consistency, which includes ground red pepper, cilantro, herbs, dill, garlic, grated walnut kernels and salt.

Adjika from zucchini with apples for the winter

Ingredients:

Carrots - 0.5 kg .;
Zucchini - 2.5 kg;
Garlic - 3 large heads;
Bulgarian sweet pepper, preferably red - 7 pcs.
Sweet and sour apples - 6 pcs.;
Vegetable oil - 1 glass;
Sugar - 4 tablespoons;
Dill - a small bunch;
Garlic - 3 heads;
Parsley - a small bunch;
Vinegar 9% - 100 ml;
Hot pepper - 6 pcs.;
Salt - 2 tbsp.

Cooking method:

Rinse glass jars and metal lids for them with soda and sterilize;
Rinse and peel vegetables well, depending on their type. Cut the apples into 4 slices and remove the seeds and membranes. Cut off the stalk of capsicum peppers, and leave the seeds with internal partitions. The fact is that it is the seeds and internal partitions in peppers that give the brightness of taste and sharpness;
Grind all the vegetables with a meat grinder and pour the entire resulting volume into a large saucepan. Bring to a light boil and simmer, stirring occasionally, about 1 hour;
Remove the husk and protective skin from the garlic, pass through a press, finely chop the dill and parsley with a knife and add to the stewed vegetable mixture, continue to simmer for another 10 minutes;
When the taste and aroma of all the ingredients are qualitatively mixed during the boiling process, you can already add sugar, vegetable oil, salt and vinegar. Stir and let simmer for a couple more minutes. Arrange adjika with zucchini in prepared jars, directly from the boiling pot. Roll up lids;
Turn the jars of spicy adjika from zucchini upside down, wrap them tightly with a warm blanket and wait for them to cool completely. Transfer the blanks for the winter to their storage place, which should be cool, dark and dry. Bon Appetit!

Completely ready to use adjika from zucchini for the winter is ready just in time for real cold weather. In the cold season, there is no better dinner than a frying pan of steaming potatoes with mushrooms, and in the center of the table - spicy adjika from zucchini for the winter.

Adjika from zucchini - recipe

Spicy fragrant adjika can be prepared not only in the classic way - from hot and sweet peppers, tomatoes and garlic, but also on the basis of ordinary zucchini. This vegetable is unique: having an amazing bouquet of useful properties, it has a neutral taste and smell, which means it can be easily combined with almost all vegetables, spices, herbs and even fruits.

Cooking delicious, fragrant adjika from zucchini is within the power of any hostess. No special skill is required: a grater, a saucepan and the simplest set of ingredients for this sauce are in every kitchen. To prepare adjika, all vegetables and herbs from a specific recipe should be chopped, mixed, seasoned with salt, garlic, sugar, seasoned with oil, vinegar and boiled.

Classic video recipe "Ajika from tomato and garlic"

If you add different ingredients to the main recipe of zucchini, tomatoes and garlic, you can achieve different flavors. You can make adjika from zucchini softer or spicier, give it a classic or spicy flavor, experiment with consistency and color.

Adjika from zucchini can be an independent vegetable snack or served with dishes of meat, poultry, cereals, vegetables. This version of hot sauce is gaining more and more popularity and is able to compete with classic recipes.

Adjika from zucchini "Original"

Adjika from zucchini "Original" has an unusual taste and aroma. The peculiarity of this sauce is that traditional garlic is replaced with onions. Apples make the onion flavor less bright and give adjika a slight sourness.

Ingredients:

Onion - 1 kg.;
Bulgarian pepper - 0.5 kg .;
Zucchini - 3 kg.;
Sour apples - 1 kg;
Tomatoes - 1.5 kg .;
Carrots - 0.5 kg;
Sunflower oil - 1 glass;
Salt - 3 tablespoons;
Peeled garlic - 1 cup;
Red ground pepper - 1 tbsp;
Vinegar 9% - 100 ml;
Sugar - 0.5 cups.

Cooking method:

Peel washed vegetables and apples, cut off the peel and remove the core, chop in a meat grinder or grate on a coarse grater;
Transfer the vegetable mixture to a saucepan, add butter, then sugar and salt, mix well and send to medium heat until boiling. When the sauce boils, reduce the fire to a minimum and cook for about 40 minutes;
Add garlic and pepper to the sauce, mix and cook for another 5 minutes;
Pour in the vinegar, mix completely and immediately put into jars;
Cool as described above: under a warm thick blanket, neck down. Bon Appetit!

The classic version of adjika does not provide for the presence of tomatoes, but over time, different recipes for this “hot” sauce appeared - with tomatoes, apples, onions, horseradish. So, dishes from meat, fish, legumes, rice, eggs, vegetables are in perfect harmony with adjika.

It is known that the seasoning helps to “kindle” appetite, accelerate blood circulation, cleanses blood vessels of cholesterol plaques, and also has a positive effect on potency in men. In addition, this "universal" product is low in calories - about 50 kcal per 100 grams! How to prepare homemade adjika for the winter the best recipes?

Today we have studied the best step-by-step recipes with photos and videos of adjika - with cooking and without heat treatment, without vinegar and with it, with the addition of various spices.

For especially busy housewives, a simple adjika recipe that does not need to be cooked will appeal to you, and your pantry will be replenished with new original blanks. By adhering to the recipe, you can cook with your own hands an extremely tasty, fragrant and Caucasian hot seasoning - just lick your fingers!

Adjika from zucchini with tomatoes - a classic recipe

Ingredients:

bell pepper different colors- 500 g.;
Powdered hot red pepper - 2 tbsp. with a slide;
Refined vegetable oil - 1 cup;
Sugar - 5 tablespoons;
Zucchini - 3 kg.;
Table vinegar 9% - 100 ml;
Tomatoes - 1.5 kg .;
Garlic - 6 heads;
Carrots - 500 g;
Salt - 2 tbsp.

Cooking method:

Rinse all vegetables (except garlic) under running water, peel, cut into pieces and chop with a meat grinder. Pour the resulting mixture into a bulk bowl, add salt, hot pepper and sugar, then add vegetable oil and stir until smooth. Bring over medium heat to 100 degrees and simmer over low heat for 40 minutes;
Peel the garlic, crush it through a press, add to a bowl with a boiling vegetable mixture and continue stewing for another 5 minutes;
At the very last turn, add vinegar to adjika, wait for the mixture to boil again and withstand a slow boil for 2-3 minutes;
Pour the vegetable mixture into sterile jars, roll up securely with lids (also sterile) and place the jars on a hard surface with the lids down. Wrap adjika with a warm blanket for subsequent pasteurization. After waiting for them to cool, we transfer our blanks for the winter to the place of their permanent storage. Bon Appetit!

The true taste of adjika from zucchini will “open” only after a few weeks, moreover, the sharpness will become softer.

Today there are a lot of adjika recipes and every nation prepares it in its own way. What is the best spicy seasoning recipe? Many housewives prefer to prepare adjika with tomatoes and spices for the winter. We offer you to try the popular “domestic” adjika recipe with a photo - following the recommendations of the article “Adjika for the winter best recipes”, and you will undoubtedly get an excellent hot sauce for your favorite meat and fish dishes.

Homemade adjika is a tasty addition to poultry, meat, fish and vegetables. Spicy, fragrant, this seasoning can give each dish a piquant spiciness. Many housewives make preparations from adjika for the winter.

Useful properties of adjika

Adjika normalizes digestion, increases appetite, improves secretion of gastric juice and metabolism. The spicy seasoning combines garlic, hot peppers, dill and other herbs, which together have a positive effect on the human body.

Hot pepper contains special substances that easily destroy pathogenic bacteria that can cause food poisoning. Garlic also brings invaluable benefits, and you will also benefit from this article entitled "Adjika for the winter best recipes."

It is known that it contains a huge amount of volatile substances and phytoncides that kill dangerous pathogens, including tuberculosis and diphtheria bacilli. Adjika is recommended to be consumed regularly in order to prevent respiratory diseases, including those of a viral nature. This product will enhance the protective properties of the body and strengthen the immune system.

Acute adjika tones blood vessels, increases a person's energy activity and acts as a natural aphrodisiac. It is worth paying attention to the fact that it is not recommended to use adjika for young children, pregnant and lactating women, as well as people who have digestive problems (gastritis, ulcers). Spicy seasoning is not suitable for all those suffering from diseases of the liver and kidneys.

Some recipes involve boiling and sterilization, in others, the finished seasoning is not subjected to heat treatment. If you have never cooked adjika at home, learn the recipes for this amazing seasoning with us.

Their extraordinary variety will allow you to find something special for your culinary diary. A helpful tips, how to cook delicious adjika for the winter, will help you immerse yourself in an exciting culinary journey, which will result in treasured jars with wonderful seasoning.

Tomatoes for adjika choose ripe and fleshy. The bright color of the sauce is even more appetizing! For the same purpose, use a red bell pepper, not green or yellow;
Zucchini can be replaced with zucchini without loss of taste, just peel off the skin. If you doubt the thickness of the skin of zucchini, you can also remove the skin;
Do not use a blender to grind the components - the sauce will turn out to be too liquid and not like classic adjika. We do not recommend! Meat grinder and meat grinder again!;
If the zucchini is overripe, with large seeds, then remove this inner part, but take care to keep the total weight of the zucchini in the recipe;
Before transferring the sauce to jars, taste it. Get the flavor you want to indulge in winter. Vary the amount of salt, acid and sugar - after all, you can make it sourer or spicier by adding vinegar and hot chili peppers.