Boiled adjika recipe from tomato and garlic. Adjika from zucchini “finger-licking” - a recipe for the winter. Recipe for spicy tomato adjika

Tomato adjika is a truly Georgian dish, but other peoples have also created variations of their recipes. The combinations of ingredients are varied. Some people prefer the classic version with garlic and pepper, while others add horseradish, zucchini, eggplant, carrots and even apples.

In addition, the cooking method can be completely different. Adjika can be boiled or cooked without heat treatment. It can be spicy, with sweet or sour notes. Each housewife prepares this sauce taking into account the preferences of her family. Let's look at the most popular recipes and unexpected solutions.

Spicy adjika from tomato, garlic, horseradish and pepper for the winter without cooking - step-by-step photo recipe

The sauce made according to this photo recipe is moderately spicy with a slight spiciness. Due to the fact that the cooking method without heat treatment is quick, you can save time in the kitchen, but you only need to store the finished product in the refrigerator.

Cooking time: 30 minutes

Quantity: 1 serving

Ingredients

• Ripe tomatoes: 2 kg
• Garlic: 60-80 g
• Horseradish root: 100 g
• Hot pepper: 5-7 g
• Table salt: 2 tbsp. l.
• Sugar: 100 g
• Apple cider vinegar (6%): 4 tbsp. l.

Cooking instructions

Classic recipe with cooking

Many housewives prefer the classic method of preparing sauce, which involves boiling. You can choose any size container for rolling: from small 100 gram jars to large liter ones. You will need:

• Tomatoes – 3 kg.
• Garlic – 500 g.
• Red bell pepper – 2 kg.
• Hot pepper – 200 g.
• Olive oil – 100 ml.
• Vinegar – 50 ml.
• Sugar – 50 g.
• Salt – 50 g.

Step-by-step algorithm:

1. Fill a bowl with water and soak the peeled vegetables.
2. After 15 minutes, cut them into small pieces.
3. Prepare the garlic cloves: peel and rinse.
4. Pass all components through a meat grinder with a “fine” grid.
5. Transfer the twisted mass into a saucepan and place on the stove.
6. Bring to a boil and reduce heat to low.
7. Add salt, sugar, vinegar and oil.
8. Cook for an hour, stirring occasionally.
9. Throw in the finely chopped pepper, turn off the stove and cover the container with a lid.
10. Let the adjika brew for half an hour and pour into jars.

The simplest and fastest tomato adjika recipe

Many housewives do not have enough time to do twists. They will benefit from a very quick and simple recipe. To do this you will need:

• Tomatoes – 3 kg.
• Garlic – 500 g.
• Capsicum – 1 kg.
• Salt – 50 g.

What to do:

1. Soak the tomatoes and peeled peppers for 15 minutes and wash well.
2. Cut the vegetables and pass them through a meat grinder.
3. Pour the resulting mass into a suitable container, place on the stove and bring to a boil.
4. Reduce heat to low and add chopped garlic and salt to the pan.
5. Turn off the heat after 10 minutes.
6. Let the adjika cool slightly and pour the thick mixture into jars. Wrap the lids, turn them upside down and cover with a warm blanket until completely cool.

Preparation option without pepper

This version of the sauce is very popular. It is not spicy, but very piquant and goes well with any side dish. You can experiment a little and replace the usual pepper with other vegetables, for example, eggplant. Take:

• Tomatoes – 3 kg.
• Horseradish – 3 pcs.
• Eggplants – 1 kg.
• Garlic – 300 g.
• Olive oil – 50 g.
• Bite – 50 g.
• Sugar – 50 g.
• Salt – 50 g.

How to cook:

1. Wash, chop and twist the main ingredients.
2. Season the resulting mixture with vinegar, oil, sugar and salt.
3. Finely chop the garlic and mix with the vegetable mixture until smooth.

This method does not involve cooking, so immediately pack the resulting adjika into sterilized jars and put it in the refrigerator.

On a note! Seasoning that has not been subjected to heat treatment has a shorter shelf life than boiled seasoning.

No horseradish

Horseradish is a specific product and not everyone likes it. Therefore, the recipe for adjika without horseradish is very popular among housewives. To begin, prepare:

• Tomatoes – 3 kg.
• Red bell pepper – 1 kg.
• Garlic – 200 g.
• Capsicum – 200 g.
• Vinegar – 50 g.
• Salt – 50 gr.

Step-by-step algorithm:

1. Wash all the ingredients, cut into several pieces and grind in any convenient way.
2. Add finely chopped garlic, salt and mix thoroughly.
3. After the salt has dissolved, pour into jars.

No garlic

Garlic can also be classified as a specific product, just like horseradish. To prevent the seasoning from losing its spicy taste, you can replace it with hot pepper. Prepare in advance:

• Tomatoes – 3 kg.
• Sweet pepper – 1 kg.
• Hot pepper – 200 g.
• Sugar – 30 g.
• Salt – 50 g.
• Basil and coriander 5 g each.

What to do:

1. At the initial stage, the procedure is standard: wash, cut and twist everything through a meat grinder.
2. Remember that adjika should be thick and if the tomatoes are watery, then the liquid from the twisted mass should be drained a little.
3. Once the mixture is ready, season it with salt and pepper and additional spices.
4. Place the finished product in the refrigerator until the morning, and then put it into jars for further storage.

On a note! If opinions in the family are divided, and someone prefers adjika with garlic, then you can add a couple of finely chopped cloves to a couple of jars.

The best adjika from tomato "You'll lick your fingers"

The secret of this recipe lies in the perfect selection of spices. Adjika will turn out to be moderately spicy and will become an indispensable sauce for main dishes. Some housewives even practice adding the finished product to borscht and vegetable stews. To prepare you will need:

• Tomatoes – 3 kg.
• Carrots – 500 g.
• Green bell pepper – 500 g.
• Onion – 300 g.
• Garlic – 500 g.
• Vegetable oil – 200 ml.
• Sugar – 100 g.
• Salt – 50 g.
• Vinegar – 200 g.
• Dried saffron and ginger – 2 g.

Step by step steps:

1. Wash the vegetables thoroughly, cut into pieces and grind through a meat grinder.
2. Boil in a large container for 25 minutes over low heat.
3. Add finely chopped onion and garlic to the mixture.
4. Add spices, add vegetable oil and vinegar.
5. Boil for another 25 minutes. The mass should decrease in size, become thick and beautiful due to the green pepper.
6. At the last stage, pack into jars and store.

Important! Never overcook adjika. This can affect not only the appearance of the final product, but also the taste. In addition, during long-term heat treatment, some of the vitamins and beneficial elements will be irretrievably lost.

Original adjika from green tomatoes

Green tomatoes have long been actively used for preparing snacks, including adjika. You should immediately note that this ingredient will make the sauce less hot.

• Green tomatoes – 3 kg.
• Bell pepper – 1 kg.
• Hot pepper – 200 g.
• Horseradish – 500 g.
• Garlic – 100 g.
• Salt – 50 g.
• Sugar – 50 g.
• Olive oil – 100 g.

Step-by-step preparation:

1. Prepare all the vegetables, cut into small pieces and pass through a meat grinder.
2. Add garlic, salt, sugar and butter to the total mass last.
3. Let it sit for about half an hour.
4. Then distribute into jars and store in a storage place.

Delicious adjika with tomatoes and apples

It's no secret that adjika may contain such an inappropriate ingredient as apples. Due to apple fruits, its consistency is airier and its taste more original. Prepare the following products:

• Tomatoes – 3 kg.
• Hot pepper – 200 g.
• Garlic – 200 g.
• Red sweet pepper – 1 kg.
• Ripe apples – 1 kg.
• Salt – 50 g.
• Sugar – 50 g.
• Olive oil – 200 g.
• Vinegar – 200 g.
• Basil – 2 g.

Step-by-step algorithm of actions:

1. Peel (if necessary) and core all fruits, cut into small pieces.
2. Grind twice through a meat grinder to obtain a homogeneous mass.
3. Cook over low heat for 45 minutes.
4. 10 minutes before the end of cooking, add vinegar, garlic, salt, basil and sugar.

Important! Adjika is not very spicy, so it can be served as a separate cold appetizer.

Allspice adjika from tomato and bell pepper

Not all people like spicy food, but most people like aromatic food. To make adjika fragrant, you should use black pepper during the cooking process. The recipe is very simple and inexpensive. For it you will need:

• Tomatoes – 3 kg.
• Bell pepper – 1 kg.
• Garlic – 300 g.
• Hot pepper – 3 pcs.
• Onion – 200 g.
• Salt – 50 g.
• Sugar – 50 g.
• Vegetable oil – 50 g.
• Vinegar – 100 g.
• Allspice – 10 g.

What to do:

1. Wash all vegetables, chop and twist as desired.
2. Cook after boiling for no more than 30 minutes at low heat.
3. Finally, add the remaining ingredients, stir and allow the mixture to cool slightly.
4. At the end of the process, put it in jars and put it in the cellar.

With carrots

Adjika with carrots is a traditional recipe from Abkhazia. It involves a large amount of seasonings, and preparation takes no more than 2 hours. Take:

• Tomatoes – 3 kg.
• Carrots – 1 kg.
• Horseradish – 300 g.
• Garlic – 300 g.
• Chili pepper – 3 pcs.
• Vinegar – 100 g.
• Sugar – 50 g.
• Salt – 50 g.
• Paprika – 10 g.
• Coriander and basil 5 g each.

How to cook:

1. Wash all the vegetables, peel the horseradish root.
2. Roughly chop and mince the ingredients.
3. Simmer over low heat for 45 minutes.
4. At the end, add chopped garlic, spices and vinegar.
5. Pack into jars.

Important! Due to the rather short heat treatment, certain storage restrictions are imposed. It is better to use a cool room or refrigerator for this.

With zucchini

Adjika with zucchini is an ideal option for those who have stomach problems. The product is very soft and a small amount will not harm the body. Take:

• Tomatoes – 1 kg.
• Zucchini – 1 kg.
• Salt – 15 g.
• Sugar – 15 g.
• Basil and ground black pepper – 5 g.

Step-by-step algorithm:

1. Wash the tomatoes and cut into pieces.
2. Peel the zucchini, remove the seeds and chop in approximately the same way.
3. Grind all ingredients using a blender.
4. Transfer the resulting mass into a saucepan and bring to a boil.
5. Remove from heat and add spices.

On a note! For more flavor, you can add a little garlic, but if you are protecting your stomach, then it’s better not to.

Adjika from tomatoes and garlic is a classic recipe that will help in creating a traditional Caucasian sauce. Over the many years of existence, this spicy seasoning has been appreciated by many nationalities, thanks to which it has acquired new flavor shades and is prepared with pepper, apples, horseradish and other additions.

Adjika made from tomatoes and garlic is a leader in the category of natural savory seasonings, striking not only with its bright taste, but also with its ease of preparation. You will need to grind the vegetables into a paste, season it with salt and spices and put it in jars. Depending on living conditions, the pasta is boiled or stored raw in the cold.

1. Homemade adjika made from tomatoes and garlic will become a worthy table decoration, only if you have juicy, meaty tomatoes and high-quality spices. Cilantro, coriander, hot pepper and suneli hops are the most popular of them.
2. Since hot seasonings are very volatile, it is better to wear gloves during cooking and a bag over the opening of the meat grinder.
3. More often, adjika is not boiled, but generously seasoned with salt, placed in jars and placed in the cold. If the necessary conditions are not available, the mass is boiled for 5 minutes to an hour, rolled up and placed in a dark place for storage.

Adjika from tomatoes and garlic - a simple recipe

A simple adjika made from tomato and garlic will introduce novice cooks to the basic rules of cooking - they are accessible and will not take much time. All you need is to grind the main components in a meat grinder, season generously with salt, let it brew and, seal it in sterile jars, store it in a cold place.

Ingredients:

• tomatoes - 1.5 kg;
• garlic - 150 g;
• salt - 50 g.

Preparation

1. Chop the tomatoes along with the garlic.
2. Salt generously and stir.
3. A simple adjika made from tomatoes and garlic is a classic recipe in which the mixture is infused for 3 hours and placed into jars.

Boiled adjika from tomato, pepper and garlic is one of the most popular “folk” options. Balanced taste, incredible aroma, a variety of fresh seasonal vegetables and a simple cooking technique, thanks to which you can store the finished product at any temperature - the main advantages of this snack.

Ingredients:

• tomatoes - 2.5 kg;
• pepper - 900 g;
• head of garlic - 2 pcs.;
• carrots - 500 g;
• oil - 300 ml;
• onion - 400 g;
• hot pepper - 2 pcs.;
• vinegar - 50 ml;
• salt - 30 g.

Preparation

1. Grind the peeled vegetables in a meat grinder.
2. Season, add oil and simmer for an hour.
3. Add vinegar and remove.
4. Adjika boiled from tomato and garlic is a classic recipe in which the finished seasoning is rolled up and sent for storage.

Tomato and garlic will be useful for lovers of vitamin preparations. In the cold season, this seasoning will perfectly “invigorate” and support the body with useful substances, because horseradish root contains ascorbic acid, which will add taste, improve digestion, and act as an excellent anti-cold remedy.

Ingredients:

• tomatoes - 2 kg;
• head of garlic - 2 pcs.;
• horseradish root - 150 g;
• vinegar - 50 ml;
• oil - 200 ml;
• sugar - 50 g;
• salt - 20 g.

Preparation

1. Chop the tomatoes and horseradish.
2. Season with butter, sugar and salt and cook for 40 minutes.
3. Add vinegar and garlic.
4. Adjika from tomatoes and garlic is a classic recipe that involves immediately rolling the seasoning into jars.

Garlic is a classic of Georgian cuisine. Even taking into account that the components have incredible pungency, the finished seasoning turns out to be balanced, moderately hot, spicy and aromatic. The secret is simple: Caucasian chefs use a minimum of ingredients and adhere to clear proportions.

Ingredients:

• tomatoes - 2.5 kg;
• hot pepper - 250 g;
• head of garlic - 1 pc.;
• salt - 50 g.

Preparation

1. Chop the tomatoes.
2. Boil, add salt, pepper and garlic.
3. Adjika from tomatoes with garlic is a classic recipe where the mass is boiled for 5 minutes and rolled into jars.

Adjika made from tomato and garlic without vinegar will join the ranks of quality seasonings, because today there are many components that help preserve preparations absolutely harmlessly. Thus, regular aspirin will not only increase the shelf life of the preserved food, but will also allow you to prepare the seasoning without cooking, which will ensure the preservation of maximum nutrients.

Ingredients:

• tomatoes - 4 kg;
• sweet pepper - 900 g;
• hot pepper - 3 pcs.;
• head of garlic - 2 pcs.;
• aspirin - 10 pcs.;
• salt - 40 g.

Preparation

1. Grind the vegetables in a meat grinder.
2. Salt the resulting mass, add aspirin and set aside for 3 hours.
3. Place in jars and roll up.

Adjika from tomato and garlic - a recipe that allows you to utilize an unripe harvest. More often this concerns green tomatoes, which are not suitable for eating raw, but are excellent for preparing many dishes. They are neutral in taste and easily accept the aromas of neighboring components, which is especially appreciated when creating seasonings.

Ingredients:

• green tomatoes - 1.5 kg;
• bunch of cilantro - 1 pc.;
• bell pepper - 250 g;
• hot pepper - 3 pcs.;
• clove of garlic - 4 pcs.;
• vinegar - 40 ml;
• oil - 50 ml;
• sugar - 40 g;
• salt - 10 g.

Preparation

1. Grind green tomatoes along with two types of pepper.
2. Add oil, season and cook for 35 minutes.
3. Add vinegar, garlic, herbs, simmer for 10 minutes and roll up.

For those who want to simultaneously experience freshness, piquancy and a pleasant aroma, adjika made from tomatoes and garlic without pepper with apples is perfect. Unlike traditional seasonings, this preparation is very delicate, tender and has a fruity sweetness that perfectly emphasizes the taste of a fried steak or a smoking kebab.

Ingredients:

• tomatoes - 2.5 kg;
• apples - 900 g;
• carrots - 900 g;
• head of garlic - 2 pcs.;
• sugar - 150 g;
• vinegar - 120 ml;
• salt - 50 g;
• oil - 250 ml.

Preparation

1. Chop tomatoes, apples and carrots and cook for an hour.
2. Cool, season, add vinegar, garlic, oil and place in jars.

Happy owners of household appliances are sure that delicious and garlicky food is only possible in a slow cooker. They are absolutely right: by ensuring slow and even simmering, the modern gadget protects the seasoning from burning, which saves housewives from continuous stirring and tedious standing near the stove.

Ingredients:

• tomatoes - 1 kg;
• pepper - 900 g;
• clove of garlic - 5 pcs.;
• hot pepper - 2 pcs.;
• vinegar - 40 ml;
• sugar - 50 g;
• salt - 30 g.

Preparation

1. Chop the tomatoes and peppers and cook in “Stew” for 2 hours.
2. Add the remaining ingredients and simmer in “Baking” for 30 minutes.
3. The finished adjika from fresh tomatoes and garlic is placed in jars and rolled up.

Raw adjika from tomato and garlic is the simplest and most correct preparation option, allowing you to enjoy tasty and healthy products even in the cold season. A couple of jars of this seasoning will complement the taste of dishes, increase appetite and support the body with a supply of useful minerals and vitamins that have not been subjected to long-term heat treatment.

Ingredients:

• tomatoes - 900 g;
• garlic - 100 g;
• bell pepper - 500 g;
• carrots - 400 g;
• lemon juice - 50 ml;
• sugar - 20 g;
• salt - 30 g;
• bunch of cilantro - 1 pc.

Preparation

1. Blanch the tomatoes, peel and chop with the remaining ingredients.
2. Season with juice, salt, sugar, transfer to jars and refrigerate.

This is a very good choice, especially if you like to add spice to your dishes. This is a classic adjika (it is also called Abkhazian), in which only garlic, salt and hot pepper are used. No, this is adjika in the form in which our grandmothers prepared it. Someone will say that this is satsibeli sauce, someone else will remember what fashionable name it is. But for most of us it’s still adjika.

Adjika from tomatoes and peppers with garlic

This is a very simple recipe and all you need is a little patience, since adjika needs to be boiled for quite a long time.

Ingredients:

• Tomatoes - 1kg
• Sweet pepper - 1kg
• Apple - 1 piece
• Onion - 1 piece
• Hot pepper - 3 pcs
• Garlic - 1 head
• Medium sized carrots - 2 pcs
• Salt - to taste

Preparation:

1. All vegetables must be passed through a meat grinder.
2. Tomatoes need pre-cleaning - their stems need to be cut off. The seeds and membranes of sweet peppers must be removed. The spicy one has seeds. Remove the core from the apple.
3. We take a deep frying pan, or, if you want to cook more, then a cauldron, put it on medium heat and put all our ingredients into it.
4. Stir the mixture periodically and wait for it to boil. After boiling, reduce the heat to low and continue to simmer the adjika for another 40-60 minutes until almost all the liquid has evaporated.
5. At the end add salt. Add 1 heaped teaspoon, stir, taste and add more if necessary.
6. Now adjika can be put into jars. Please note that this recipe does not use vinegar or citric acid. These are preservatives that are usually used in preparations to prevent fermentation processes in sealed jars.
7. This time we will not take them, so as not to interrupt the original taste, but the sterilization process will need to be approached as responsibly as possible.
8. So, we put the boiling adjika into pre-sterilized jars. Now all that remains is to roll up or close the jars and leave them to cool upside down under the blanket.

Adjika without cooking from tomato and garlic

Ingredients:

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

Cooking method:

1. Sterilization of jars. If you do not cook adjika, but insist on an increased amount of vitamins and original taste, then you need to prepare a favorable environment for future adjika - sterile jars.
2. As a rule, small half-liter, or even smaller, jars are used to preserve adjika from tomatoes. To ensure that they are well sterilized, leave the jars to steam for 15 minutes, and boil the lids in the same water to screw them on. This time will be quite enough, but if the jars are larger, then the sterilization time should increase: 20 minutes for liter jars and 25-30 minutes for three-liter jars and others.
3. Then you need to rinse all the vegetables well, preferably using cool running water. The tomatoes and peppers still need to be dried a little, and only then peeled and chopped. From all vegetables it is necessary to cut out the stalks and obvious defects that are not compatible with food. In both bell peppers and chilli peppers, you don’t have to remove the seeds and entrails; just cut off the tail.
4. All vegetables must be passed through a meat grinder. Use a mechanical meat grinder, as it can grind all the products much finer and better, unlike a blender. Modern technology does not always cope with the skins and organic films of vegetables, but if this does not scare you, then it is likely that it will be much faster to chop everything with a blender. Pour the resulting mass into a large bowl.
5. To complete the preparation, you need to add more vinegar and salt to the raw adjika. After thoroughly mixing the whole mass, let it brew for about an hour. It is recommended to cover the basin or pan with a cloth or gauze so that the mixture can “breathe”, but also prevent any debris or insects from flying around.
6. After an hour and a half of inactivity, the adjika should be mixed again and carefully placed in already dry, sterilized jars. Screw the lids on and you can put them in a cool place. It is recommended to keep jars of raw adjika either in the refrigerator or in the basement, where there is very little light and it is not hot.

Raw adjika from tomato and garlic

Ingredients:

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

Cooking method:

1. The main ingredients of adjika without cooking are garlic (choose blue-colored garlic, it is hotter), red pepper (you can use Ratunda, Chili, Bulgarian, Kolobok) and tomatoes. Usually only coarse salt is used (sea salt can be used, but without additives).
2. Fragrant and tasty adjika is obtained by adding different types of spices and herbs. It is better to add coriander, saffron and cumin to spicy adjika, and dill, marjoram and bay leaf to lighter adjika. Prepare the jars by steam sterilizing them.
3. All vegetables are washed well, cleaned of seeds, and the tails of the pepper are cut off. To prevent the adjika from turning out watery, cut the tomatoes into several parts and place them in any container for 1.5 hours to drain the water.
4. Grind the tomatoes in a meat grinder once, and the garlic and pepper twice, add all the ingredients and mix thoroughly. Place into sterilized jars.
5. You can roll up the jars with tin lids, then it will last longer, or close it with plastic ones and put it in the refrigerator (this adjika can be consumed immediately after preparation).

Adjika with apples and garlic

An ideal, homogeneous consistency, adzhika is obtained if the tomatoes and peppers are peeled. To easily remove the skin, cut it crosswise at the top of the fruit, pour boiling water over it and let it sit for 5-7 minutes, then lower it into cold water. The skin is easily removed. To clean bell peppers, simply place the fruits on a baking sheet and bake in a hot oven for 10 minutes. Well, apples also need to be peeled, seeds and partitions between them removed.

Ingredients:

• Tomatoes - 2.5 kg
• Sour apples - 1 kg
• Sweet pepper - 1 kg
• Carrots - 1 kg
• Hot red pepper - 100 g (3 pcs.)
• Table vinegar - 100 ml.
• Garlic - 3 large heads
• Sugar - 1 glass
• Salt - 2 tbsp. l.
• Vegetable oil - 1 cup

Cooking method:

1. We start preparing adjika with apples and carrots by chopping capsicum and garlic. The most pungent taste comes from the seeds and membranes of the peppers. If you want to end up with a mildly spicy sauce, then free the pepper from seeds and white internal walls and fibers. Place cloves of garlic and hot pepper in a meat grinder and grind the spicy vegetables with its auger through a fine grate. Place them in a separate bowl.
2. Often the parts of the meat grinder that have come into contact with the essential oils of garlic and hot pepper are very difficult to wash so that their aroma and pungency completely disappear. Therefore, it is better to start chopping vegetables with them - then tomato juice and bell pepper will thoroughly “wash” the auger, knife and grill of the meat grinder.
3. We continue to grind the remaining components of the sauce through a meat grinder: tomatoes, bell peppers, apples, carrots. Pour the resulting mass into a large enamel (or stainless steel) pan and place on medium heat.
   After boiling, reduce the heat to low and simmer for 50-60 minutes, remembering to stir, especially intensively at the end of simmering. Such a long time of stewing vegetables will make hard carrots soft and the vegetable mass homogeneous.
4. After an hour, add hot peppers and garlic, salt, vinegar, sugar and vegetable oil to the prepared stew mixture. Stir everything until smooth and taste it. At this stage, you can add an accent to any flavor: add vinegar, or sugar, or salt. Simmer over low heat for another 5 minutes (after boiling again). Divide the boiling mass into sterile jars and roll up the boiled lids. Sterilization is not required.
5. As we said above, take this recipe for adjika with apples as a base. You can change the percentage of any component by increasing or decreasing it. Vinegar, salt and hot peppers are excellent natural preservatives! For example, spicy adjika with apples - the recipe is the same as we gave above, only without carrots, and the amount of garlic and capsicum is increased by 2-3 times.

Adjika with tomatoes and garlic for the winter

Ingredients:

• tomatoes – 1.5-2 kg
• sweet pepper – 1 kg
• carrots – 0.8-1 kg
• onions – 0.5-0.7 kg
• apples – 1 kg
• vegetable oil – 0.5 cups
• garlic – 1 small head
• salt – 1 tbsp. spoon without top
• sugar – ¾ cup
• vinegar 9% – 50-100 g
• paprika – 1 tbsp. spoon
• hot pepper – 1 pc.

Cooking method:

1. If you are making this vegetable caviar for very young children, limit the garlic and remove the vinegar and hot pepper. In this case, you need to cook the vegetable mixture for half an hour longer.
2. Wash all vegetables thoroughly and let the water drain.
3. We pass them through a meat grinder except for garlic (we will add it at the end of cooking), the order does not matter.
4. In the finished product, the effect was the same, but the grater had to be washed additionally. So, there is no need to repeat this “feat” of mine.
5. Transfer the crushed mass to a thick-bottomed bowl or casserole and cook for half an hour, bringing to a boil and reducing the heat to medium. Stir occasionally. Due to its liquid consistency, our apple adjika does not require special attention and does not try to burn immediately.
6. Add vegetable oil and cook for another 30 minutes. Next in line are salt, sugar, garlic, paprika, hot pepper and vinegar. Leave on low heat for another half hour.
7. In total, the process takes 1.5 hours. (If we make “baby” adjika without vinegar and pepper, cook everything for 2 hours).
8. While the vegetable caviar is boiling, prepare the container. 0.5 liter jars are best suited for vegetable caviar.
9. We wash them thoroughly and sterilize them in any way suitable for you. Boil the lids. Transfer the finished adjika with apples into jars, quickly close and wrap for self-sterilization.
10. Vegetable caviar for the winter or Ukrainian adjika is ready. I made it from half the amount of food, so I got three 0.5 liter jars.

Green adjika with garlic

Ingredients:

• 2 large bunches of basil;
• parsley;
• dill;
• cilantro;
• a small bunch of mint;
• 3 large heads of young garlic;
• 3 pods of fresh hot pepper;
• 2 tablespoons salt;
• walnut oil (olive oil is possible) – 2 tablespoons.

Cooking method:

1. According to an old recipe, the pepper is prepared in advance: it is strung on a thread and hung in a “chain” in a warm, well-ventilated room. It dries from there for about one month.
2. Then the already dried pepper is removed from the string, washed well, and all the stalks are cut out from it.
3. To obtain a less spicy adjika, it is recommended to remove the seeds from the pepper.
4. Removing seeds and stalks from hot peppers must be done with gloves and after washing your hands, otherwise you may get burned.
5. The herbs need to be washed thoroughly, the garlic must be peeled, and added to the prepared pepper. Already grind everything together in a meat grinder.
6. After grinding all the herbs and peppers in a meat grinder, add salt and oil. Then, mix the resulting mass thoroughly until completely homogeneous.
7. The last thing that remains is to put the finished adjika into clean jars and screw it up. You can store it in the refrigerator or in the cellar, because garlic is considered an excellent preservative and will preserve the product.
8. You can eat adjika with everything that is on the table. This is an excellent seasoning for traditional Abkhaz dishes, chakhokhbili, stews, porridges and even salads, pasta and fish.

Very spicy adjika with garlic and tomatoes

Ingredients:

• Tomatoes – 1 kg;
• Sweet bell red pepper – 1 kg;
• Chili pepper – 0.3 kg;
• Garlic – 10 heads;
• Salt – 1 tablespoon.

Cooking method:

1. All vegetables must be thoroughly washed so that no contaminants remain - after all, they will not boil.
2. The garlic is peeled from all the husks so that smooth white cloves remain. In a tomato, the place where the fruit is attached is cut out. And from peppers, all seeds with leaves and tails are removed. Then all the vegetables are cut into pieces that easily fit into a meat grinder.
3. All components are ground through a meat grinder, salt is added to adjika and its quantity is adjusted to taste. Everything is thoroughly mixed. Next, comes the most important stage in preparing adjika without cooking. It must ferment.
4. To do this, leave it at room temperature for several days. At the same time, do not forget to stir it 2-3 times a day so that gases escape more easily. The container should be covered with gauze to prevent midges and other insects from getting inside.
5. Attention! The container for fermenting adjika must be either enameled, stainless steel, or glass.
6. Only after the adjika has finished fermenting, when gases stop coming out of it, can it be placed in jars. The jars must be rinsed well and sterilized along with the lids.
7. The specified amount of ingredients should yield about 5 half-liter jars of adjika. You need to store the finished adjika in the refrigerator or in the cellar.

Boiled adjika from tomatoes and garlic

Ingredients:

• tomatoes – 1 kg;
• bell pepper – 1.5 kg;
• hot pepper – 4 pcs. (or to taste);
• vegetable oil – 50 ml;
• 9 percent vinegar - 1 tbsp. l.;
• garlic – 300 g;
• sugar – 1 tbsp. l.;
• salt – 1 tbsp. l.

Cooking method:

1. Prepare sterile jars with lids.
2. Wash ripe tomatoes. Place them in a bowl and pour boiling water over them. After 2 minutes, cool in cold water and remove the skin. Cut in half, cut out the stems.
3. Wash the bell and hot peppers, cut them in half, remove the stems and seeds.
4. Disassemble the garlic into cloves, peel off the husks, and rinse with cold water.
5. Grind peppers, tomatoes and garlic through a meat grinder.
6. Pour the vegetable mixture into a saucepan, put on fire, and bring to a boil. Add salt, oil and vinegar. Simmer over moderate heat for 1.5 hours.
7. Grind the garlic in a blender or put it through a culinary press. Combine with adjika. Simmer for another 10 minutes. Take a sample and add more salt if necessary.
8. While hot, place adjika into jars and seal tightly with sterile lids. Turn it upside down and wrap it in a blanket. Leave the adjika until it cools completely.
9. You can prepare adjika a little differently. First, grind the tomatoes in a meat grinder, pour the tomato mixture into a saucepan, put on moderate heat and simmer for 20 minutes.
10. Then grind the pepper and garlic in a meat grinder and add to the tomato mass. Then cook according to the recipe. But in this case, the adjika cooking time can be slightly reduced.

Adjika with eggplant and garlic

Ingredients:

• tomatoes – 1 kg;
• hot red pepper – 3 pcs.;
• eggplants – 0.5 kg;
• bell pepper – 0.5 kg;
• garlic – 2 heads;
• salt – 1.5 tbsp. l.;
• sugar – 1 tbsp. l.;
• vinegar - 40 m;
• vegetable oil – 100 ml.

Cooking method:

1. Prepare sterile jars with lids for adjika in advance.
2. Wash the ripe tomatoes and cut out the stems. Read more:
3. Trim the stems of the eggplants. Wash the fruits and cut off the skin. Cut into wide circles. If there are seeds, cover the eggplants with salt and leave under pressure for half an hour. During this time, juice will be released. Rinse the eggplants in cold water and squeeze. The seeds will come out along with the juice.
4. Peel the garlic and rinse with cold water.
5. Wash bell peppers and hot peppers, trim the stems, cut each fruit in half and remove the seeds.
6. Grind the vegetables in a meat grinder. Pour the puree into a wide saucepan. Bring to a boil over moderate heat, add salt, sugar and butter. Cook at low boil for 50-60 minutes. To prevent the mass from burning, it must be stirred periodically. 5 minutes before readiness, pour in vinegar.
7. Pack the finished adjika into dry jars and seal tightly with lids.
8. Turn them upside down and cover them with a blanket. Wait until it cools down completely.

Subtleties of preparing adjika from tomato and garlic

• In addition to tomatoes, you can add other components to adjika: carrots, onions, apples, herbs. But the main place is given to hot pepper and garlic, since adjika should be not only spicy, but also hot. Therefore, when selecting ingredients, take into account the ratio of pepper and other vegetables.
• Adjika is prepared in the form of a thick puree or paste. To do this, grind all the ingredients in a blender or meat grinder. To get high-quality adjika, take only ripe vegetables. They may be slightly dented or burst, but should not show signs of spoilage or disease, otherwise this may adversely affect the storage of canned products.
• Adjika can be made either very hot or less hot. Therefore, when choosing a recipe, pay attention to the amount of hot pepper and, if desired, reduce it.
• Adjika can be raw or boiled. Add enough salt and garlic to the raw one. It must be stored in the refrigerator. For raw adjika, it is better to use a small container so that in an open jar the seasoning has as little contact as possible with air, which can cause it to sour.
• Boiled adjika is packaged in glass jars while hot and immediately sealed. These canned foods can be stored at room temperature.

Many of us love spicy dishes of Georgian cuisine, and housewives even preserve them in large quantities for the winter. Particularly popular among such twists is adjika made from tomatoes (boiled or raw), to which garlic, nuts, carrots, peppers and spices are added. It is used as an independent snack and as a sauce, side dish for meat dishes and pasta. Raw treats are best eaten immediately, while cooked ones last longer.

How to cook adjika from tomatoes

If this process is new to you, then it is better to follow the step-by-step recipes with photos, and also take into account the following preparation details:

1. Choose the most ripe, fleshy tomatoes; even overripe ones will do.
2. The main components of this dish are tomatoes, garlic, chili and spices, but experiments have not been canceled. Add spices at your discretion, making the appetizer even tastier and more aromatic.
3. Remove the seeds from the pepper to remove some of the heat.
4. Prepare the treat with rubber gloves, since most recipes contain hot pepper.
5. If you are canning snacks, be sure to place them in sterilized jars.

Tomato adjika recipes

Today there are several different versions of this treat; it is made from zucchini or ripe tomatoes. If you don't know how to cook it, try the classic method (with photo) so you already know what you'd like to add next time. This snack, thanks to its spiciness, whets the appetite, so don’t get carried away with it and remember that the calorie content of all recipes is indicated per 100 g of the finished product.

Classic recipe

• Time: 2.5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 70 kcal.
• Cuisine: Abkhazian.
• Difficulty: easy.

This option for preparing Abkhazian adjika is the simplest. It doesn’t require a lot of time, costs, and you don’t even need tomatoes. The main component here is chili, which makes the appetizer too spicy and hot. Not everyone can eat it, but this is the classic recipe. Some people replace some of the chili pepper with bell pepper to soften the taste a little.

Ingredients:

• chili – 1 kg;
• garlic – 0.5 kg;
• salt – ¾ tbsp.;
• mixture of spices (hops-suneli, cilantro, coriander, etc.) – 0.5 tbsp.

Cooking method:

1. Grind all ingredients except salt in a blender. If you use a meat grinder, pass the mixture through it 3 times.
2. Then add salt, mix and leave the fiery Abkhaz appetizer to steep in the refrigerator for 2 hours.

Adjika with garlic

• Time: 3 hours.
• Number of servings: 18 persons.
• Calorie content of the dish: 71 kcal.
• Cuisine: Caucasian.
• Difficulty: easy.

The adjika recipe from tomatoes with garlic is the most popular and favorite among most families. Thanks to this appetizer, any dish acquires an amazing flavor. Making adjika from tomatoes and garlic is not difficult, but the main dishes with this sauce will become much tastier and more interesting. It is believed that this snack also has an antiviral effect, which is very important during the cold season..

Ingredients:

• tomatoes – 3 kg;
• sweet pepper – 2 kg;
• garlic – 300 g;
• chili – 150 g;
• sugar, salt, vinegar 9% - 0.5 tbsp each;
• vegetable oil – 1 tbsp.;
• fresh herbs – 400 g;
• spices (coriander, suneli hops, dill seeds) - to taste.

Cooking method:

1. Make a puree from sweet bell peppers and tomatoes, add oil and cook over low heat for 1 hour, stirring constantly.
2. Cool, add the remaining ingredients (garlic, chopped herbs), mix.
3. Let it brew or put it in jars and roll it up.

Adjika from tomatoes and peppers

• Time: 13 hours.
• Number of servings: 12 persons.
• Calorie content of the dish: 38 kcal.
• Purpose: appetizer, sauce, winter preservation.
• Cuisine: Caucasian.
• Difficulty: easy.

Spicy adjika made from peppers and tomatoes for the winter according to this recipe turns out to be very tasty, tender, and soft. It can be used as a sauce for meat and fish. There is no chili pepper here, only Bulgarian is used, so you can add it yourself at your discretion. Ground hot spice will work too, so vary the flavor of the treat as you like.

Ingredients:

• tomatoes – 3 kg;
• bell pepper – 1 kg;
• garlic – 400 g;
• salt – 100 g;
• sugar – 3 tbsp. l.

Cooking method:

1. Pass all components through a meat grinder and stir. Leave the mixture in the refrigerator overnight. You can add a couple of pinches of coriander seeds or herbs.
2. In the morning, serve or place in jars and seal with airtight lids.

From salted tomatoes

• Time: 1 hour.
• Number of servings: 8 persons.
• Calorie content of the dish: 38 kcal.
• Purpose: sauce.
• Cuisine: Russian.
• Difficulty: easy.

A very interesting and tasty adjika made from salted tomatoes. This is an unusual recipe, not for everyone, but the appetizer it makes turns out to be savory. You can make it even in winter, when fresh tomatoes are expensive. In fact, this sauce is prepared from two components, but improvisation has not been canceled, so show your imagination and add your favorite spices to it.

Ingredients:

• horseradish – 500 g;
• salted tomatoes - to taste.

Cooking method:

1. Pass half a kilogram of horseradish root through a meat grinder or chop with a blender.
2. Peel the tomatoes, grate them, combine with horseradish.
3. If necessary, add spices.

With apples

• Time: 2 hours.
• Number of servings: 10 persons.
• Calorie content of the dish: 68 kcal.
• Purpose: sauce, appetizer, winter preservation.
• Cuisine: Armenian.
• Difficulty: easy.

Adjika with tomatoes and apples has a delicious sweet and sour taste along with spiciness. Gourmets will appreciate this recipe. You can choose any apples based on your preferences, but sweet varieties are used by default. Try making this delicious snack the traditional way and then experiment with other fruits.

Ingredients:

• tomatoes – 2.5 kg;
• apples, carrots, sweet peppers – 1 kg each;
• garlic – 200 g;
• chili – 2-3 pods;
• sugar, vinegar 3%, vegetable oil - 1 tbsp.;
• salt – 0.25 tbsp.

Cooking method:

1. We pass vegetables and fruits, except garlic, through a meat grinder.
2. Add oil, spices, mix thoroughly and simmer over low heat for 1 hour.
3. Then throw in the chopped garlic, pour in the vinegar and boil for another 10 minutes.
4. Pour into jars and seal.

No cooking

• Time: 1.5 hours.
• Number of servings: 26 persons.
• Calorie content of the dish: 32 kcal.
• Purpose: appetizer, sauce, winter preservation.
• Cuisine: Armenian.
• Difficulty: easy.

If you don't know how to prepare delicious raw adjika, use step-by-step recipes with photos and a no-cooking method. It doesn’t take much time, and the treat turns out delicious and fresh. The amount of ingredients is given based on a large yield of the finished product, but you can reduce them proportionally if you don’t want as much adjika.

Ingredients:

• tomatoes – 6 kg;
• sweet pepper – 2 kg;
• garlic – 600 g;
• chili – 8 pcs.;
• sugar – 2 tbsp. l.;
• salt – 6 tbsp. l.;
• vinegar 9% – 10 tbsp. l.

Cooking method:

1. Pass the peppers, tomatoes and garlic through a meat grinder; if it turns out large, repeat the procedure again.
2. Add the remaining ingredients, stir, distribute into jars, and seal.

Boiled adjika

• Time: 1 hour 20 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 43 kcal.
• Purpose: appetizer, winter preservation, sauce.
• Cuisine: Georgian.
• Difficulty: easy.

Ordinary adjika can improve, diversify or complement any fish or meat dish. Having rolled it up in the summer, you can enjoy the amazing taste of this Georgian treat all winter. It is better to boil the spicy tomato mass before twisting, so that it stands for a long time and does not sour ahead of time. The plums included in the ingredients give it a unique sourness.

Ingredients:

• tomatoes, sweet peppers – 5 pcs.;
• plums – 1 kg;
• onions – 2 pcs.;
• sugar – 2 tbsp. l.;
• salt – 2 tsp;
• vinegar – 100 ml;
• garlic – 3 cloves;
• spices - to taste.

Cooking method:

1. Remove the pits from the plums and pass through a meat grinder along with peppers and onions. Grate the tomatoes.
2. Combine everything and put on low heat.
3. After half an hour, add the remaining ingredients and boil for another 5 minutes.
4. Place Georgian spicy adjika into jars and secure with airtight lids.

For the winter

• Time: 1 hour.
• Number of servings: 8 persons.
• Calorie content of the dish: 37 kcal.
• Cuisine: Russian.
• Difficulty: easy.

Adjika for the winter made from tomatoes, in fact, like many works of culinary art, can be prepared in a slow cooker. This method is useful because it does not require the addition of vegetable oil, as a result, its calorie content is significantly reduced. If you make it not very spicy or without pepper at all, you can safely give it to children who adore different types of ketchup.

Ingredients:

• tomatoes – 1 kg;
• bell pepper – 2 pcs.;
• onion – 1 pc.;
• spices - to taste;
• grapes - 10 berries.

Cooking method:

1. Cut the vegetables into small pieces, grapes - in half, removing the seeds.
2. Place everything in the multicooker bowl, add spices, and set the “Stew” program for half an hour.
3. Then transfer the mixture to another bowl, cool, and puree with a blender.
4. Place in jars and roll up.

Acute

• Time: 1 hour 20 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 36 kcal.
• Purpose: sauce, preservation for the winter.
• Cuisine: Abkhazian.
• Difficulty: easy.

If you can’t imagine your life without spicy food, then this method of preparing adjika is for you. By adding it to one of your favorite dishes, you can better reveal its taste and enjoy it to the fullest.. Preserve the treat for the winter so that at any time of the year you can delight yourself and your loved ones with aromatic hot sauce from delicious Armenian cuisine.

Ingredients:

• tomatoes – 1 kg;
• chili – 1 kg;
• garlic – 3 cloves;
• salt - to taste.

Cooking method:

1. Pass all ingredients through a meat grinder separately.
2. Place the tomato puree on the fire, and after boiling, add salt to taste.
3. Then add the remaining ingredients and stir. Let simmer for 10 minutes.
4. Pour into jars and roll up.

In Armenian

• Time: 15 days.
• Number of servings: 12 persons.
• Calorie content of the dish: 64 kcal.
• Purpose: appetizer, sauce.
• Cuisine: Armenian.
• Difficulty: easy.

Many people like Caucasian cuisine; kebabs and sauces are especially popular. Adjika occupies one of the first places among them. By preparing it this way, you will delight all your family and friends with a delicious sauce that you can take with you to barbecues and nature. Having poured it into a beautiful bowl and garnished with a sprig of cilantro, you won’t even be ashamed to serve it at the festive table.

Ingredients:

• 2 kg;
• 0.5 kg;
• 200 g garlic;
• 2 pcs. hot pepper;
• 50 ml vegetable oil;
• 25 g vinegar 9%;
• 100 g sugar;
• 0.5 tbsp. salt.

Recipe for boiled tomato adjika

1. Let’s prepare the garlic, and you need a lot of it for adjika. To quickly finish this dreary task of peeling garlic, I suggest a little trick. Separate the head into cloves and place them in a bowl. Pour boiling water over for 5-7 seconds and drain the water.

Now the skin of the garlic comes off instantly, you just need to lightly pick it with a knife. This greatly saves the process of peeling garlic.

2. Wash the tomatoes and also pour boiling water over them so that they can be peeled off the hard skin. If the skin does not come off the first time, drain the water and pour boiling water over it again. This time, even thick-skinned tomatoes should be peelable.

Remove the skin from the tomato.

3. Peel the bell pepper from the stalk and seeds, cut lengthwise into 4 parts. Cut the red hot pepper into 2 parts and also remove the stalk and seeds.

4. Grind tomatoes, sweet bell peppers and hot chili peppers in a meat grinder.

5. Pour everything into the pan. Add 100 g sugar, 0.5 tbsp. salt, 50 ml. vegetable oil. Mix everything and simmer on low heat for 1-2 hours. My tomatoes for this adjika were very watery, I had to simmer for about 3 hours to make the adjika thicker.

6. At the final stage, squeeze the garlic into the pan and add 25 ml of vinegar. Stir and taste the adjika for salt, adding more if necessary. Simmer for another 3 minutes.

7. Pour the finished adjika into prepared sterilized jars and screw on the lids. We turn the jars over and put them in a warm place for a day, wrap them in a blanket. After a day, the adjika can be put away in the closet for the winter.

The most delicious boiled adjika ready! Bon appetit!