Adjika recipe from frozen tomatoes

Adjika is a spicy mixture of various spices, salt and vegetables, which is used as a seasoning, mainly for meat dishes. Initially, the spice was used in dried form and consisted of salt mixed with dry herbs and ground red pepper.

Later, a classic recipe for preparing adjika appeared in the form of paste and sauce, as well as less spicy options based on tomato and garlic.

Classic recipe

Adjika made from tomato and garlic (the classic recipe is the basis for other types of preparation) is sour and quite spicy.

Composition of ingredients

To prepare the workpiece, you need to prepare the following components:

Adjika recipe from tomato and garlic
Additionally, it is recommended to sterilize 220-380 ml jars in advance.

Step-by-step cooking process

The blank registration process takes on average no more than 1 hour and consists of the following steps:

1. Tomatoes need to be cut into 4 parts.
2. Bell peppers should be cut into strips 0.5 cm wide.
3. Also cut the hot pepper into strips, but smaller in width.
4. Chop the garlic with a knife or pass through a press.
5. Using a combine harvester or fire truck, you need to chop the tomatoes and peppers separately. Place the pulp in a suitable container for subsequent heat treatment.
6. Next, the tomato-pepper mixture needs to be cooked over low heat for about 40 minutes.
7. After this, you need to add salt and granulated sugar to the contents. Stir until the ingredients dissolve.
8. Then you need to add vegetable oil and vinegar to the container.
9. After the mixture boils, it needs to simmer for another 5 minutes.
10. Finally, add the garlic, stir and remove from heat after about 5 minutes.

The hot workpiece needs to be placed hot directly into jars and rolled up. Place the workpiece in the cold for storage when it has cooled down.

What can I add?

Since this recipe is a classic version, you can only add dry herbs to it according to your taste preferences. This will dull the garlic aroma. It is not recommended to add other vegetables to the recipe.

How to serve

When prepared correctly, adjika turns out to be quite liquid. It can be served with fried meat, cutlets, or with horns. You can also spread a thin layer on bread.

Classic recipe for adjika from tomato and garlic

Let's start with the simplest recipe, which contains only 4 ingredients - tomatoes, garlic, sweet and hot peppers. This adjika is prepared very quickly, and if you have little time to prepare, then this option is for you. The finished dish will be quite liquid, very suitable for meat dishes and pasta in winter.

Ingredients:

• tomatoes - 2 kg
• bell pepper – 1 kg
• hot pepper - 2 pcs.
• garlic - 100 gr.
• sugar - 1/2 cup
• salt - 1 tbsp. l.
• vegetable oil - 1/2 cup
• vinegar 9% - 1/2 cup

For this preparation, it is better to take red bell pepper, then you will get a rich, bright red color.

Preparing the vegetables. Naturally, we rinse well. Cut the tomatoes into 4 parts. Remove the seeds and stems from the pepper and cut into longitudinal strips. Hot peppers can also be cut as desired. Peel the garlic.

Grind alternately sweet and bitter peppers and tomatoes in a blender. You can, of course, use a meat grinder; many people like the pieces to be a little larger. We place all this porridge in a saucepan, which we put on the stove and cook over low heat for 40 minutes.

While the adjika is preparing, you can sterilize the jars and lids. My favorite way to sterilize jars is in the oven. But if you have not yet decided which method you will sterilize, then you can choose any of the 11 sterilization methods.

After time, add salt, sugar, vegetable oil and vinegar. Bring to a boil and cook for another 5 minutes.

Now you can add the garlic that has been passed through a press. Stir the mixture and cook for another 5 minutes. Ready!

Place in sterilized jars and seal with lids.

Spicy adjika with carrots and apples

Adjika with the addition of carrots and apples acquires a sweetish taste, but it turns out very spicy and aromatic due to the large amount of pepper and garlic.

Composition of ingredients

Adjika contains the following components:

Prepare small sterilized jars.

Step-by-step cooking process

To obtain spicy adjika you need:

1. All vegetables, except garlic, must first be chopped randomly for further chopping in a food processor.
2. Grind each ingredient separately and pour into different containers.
3. Chop the garlic using a knife or garlic press.
4. You need to place chopped carrots, apples and peppers in a container for heat treatment of ingredients. You also need to add oil.
5. Place the container with the contents on low heat and cook for about 30 minutes from the moment it boils. Be sure to stir periodically.
6. Next, you need to add tomato grounds to the container with the workpiece and continue the cooking process for another 30 minutes, without stopping stirring.
7. 10 minutes before turning off the heat, add salt and sugar. Mix well to dissolve the ingredients.
8. About 5 minutes before cooking, add garlic and vinegar.

Place while hot and roll up immediately. Turn the jars upside down while they cool and cover them with a blanket. When the workpiece has cooled, it must be removed to a cool and dark place.

Adjika from yellow tomatoes for the winter, you'll lick your fingers

From yellow tomatoes you can prepare an original and very tasty preparation for the winter - spicy adjika, which turns out to be spicy and slightly sour. It is cooked with the addition of garlic, sweet and bitter pepper, without vegetable oil.

In order to prepare a hot sauce that is ideal for meat dishes, just use this simple step-by-step recipe. Delicious - you'll lick your fingers!

Ingredients:

• yellow tomatoes – 1.5 kg;
• garlic – 1 – 2 heads;
• yellow bell pepper – 2 – 3 pcs.;
• hot pepper – 100 – 120 g;
• salt – 0.5 tsp;
• sugar – 1 tbsp. l. (with a slide);
• 9% vinegar – 1 tbsp. l.

• [/ingredients]

  Yield: 1 – 1.5 l.

  Cooking time: 1 hour 45 minutes.

  Step by step recipe

  To prepare adjika, select yellow ripe tomatoes (the fruits do not have to be selected whole and neat; for this preparation you can use crushed or even slightly spoiled tomatoes), wash them well, cut off the spoiled part.

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  Cut the washed large fruits into several parts, leave small ones whole.

  Using a blender (or meat grinder), grind the yellow tomatoes until a homogeneous tomato puree is formed.

  Pour the finished yellow tomato into the pan in which the adjika will be cooked. Try to choose a cookware so that the workpiece in it does not burn during the cooking process.

  Chop the peeled and washed garlic cloves.

  Add chopped garlic to tomato puree.

  Wash sweet bell peppers (yellow fruits are ideal for making this adjika, but if such peppers are not available, you can take any other one), remove the stalk with seeds, cut into several pieces and chop.

  Then add it to the pan with the tomato puree and garlic.

  Cut off the tail of hot pepper (you can take either green or red) and grind it together with the seeds in a blender (or in a meat grinder). If you prefer less spicy adjika, you need to remove the seeds from the pepper before grinding it.

  Tip: When working with hot peppers, be sure to wear gloves and open the window indoors for fresh air. I always do this.

  Add crushed hot pepper to the rest of the vegetables.

  Add salt and sugar to the tomato puree with vegetables, mix thoroughly, and place the pan over low heat. Cook the adjika for about 1.5 hours, stirring it occasionally.

  When adjika from yellow tomatoes is ready, add 9% vinegar to it, stir and boil for another 5 minutes. Be sure to taste the preparation and, if necessary, add more salt or sugar.

  Pour hot boiled adjika into pre-prepared sterile jars.

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  Seal the jars with boiled lids, turn them over and wrap them until they cool completely.

  
  When the workpiece has cooled, store it in a cool place. It is advisable to store adjika from yellow tomatoes for no more than two years.

  See also how to prepare peppers in tomato sauce for the winter - very tasty!!

  Olga Mishina prepared the preserves, bon appetit!

Adjika without cooking

Adjika made from tomato and garlic (a classic recipe is inferior in taste and aroma to this preparation) without heat treatment has a pronounced taste of the main ingredients. At the same time, all the beneficial substances are preserved in the sauce, but it must be kept in the refrigerator.

Composition of ingredients

To obtain the desired aroma and taste, you need to choose only fresh ingredients without rot:

Prepare sterilized jars. It is not advisable to add other ingredients.

Step-by-step cooking process

To prepare adjika you need:

1. Cut large vegetables into pieces so that they can be easily passed through a meat grinder.
2. When grinding ingredients using a meat grinder, vegetables must be alternated. Then it will be easier to mix them.
3. If the tomatoes have given a lot of juice, then it is better to drain the excess, then the adjika will turn out to be the desired consistency.
4. Next, you need to add salt, sugar and vinegar to the preparation. Stir for approximately 5 minutes. Otherwise, the salt or sugar may not dissolve.

Place adjika into jars, roll up and store in a dark, cool place.

How to cook boiled adjika with tomatoes and carrots

Let's add more carrots and apples to our recipe. At the same time, chili pepper and garlic will add spiciness; there are a lot of them here. Thanks to carrots, adjika turns out to be sweetish, but at the same time vigorous and spicy. My family can simply eat this yummy in jars, and it is one of the first to run out.

Ingredients:

• tomatoes - 1.5 kg
• bell pepper – 1 kg
• sweet and sour apples - 1/2 kg
• carrots - 1/2 kg
• hot pepper - 150 gr
• garlic - 250 gr.
• sugar - 1/2 cup
• salt - 1 tbsp. l.
• vegetable oil - 150 ml
• vinegar 9% - 1/2 cup

We will pass the vegetables through a meat grinder. In this case, you don’t have to bother and cut all the ingredients (tomatoes, apples, sweet and hot peppers, carrots) arbitrarily.

Apples need to be peeled, cored and seeds removed. Remove seeds and membranes from bell peppers. Hot peppers can be left with seeds if you like spicy dishes.

Peel the garlic. Don't skimp on the garlic if you like it spicier.

We pass the apples, carrots and peppers through a meat grinder, and put the already chopped ones into a saucepan. Add vegetable oil. Bring the vegetable mass to a boil and cook for 30 minutes, do not forget to stir occasionally.

During this time, we pass the tomatoes through a meat grinder and pour them into a separate pan. Add tomato juice to the vegetable mixture and cook for another 30 minutes over low heat, covering the pan with a lid. Don't forget to stir so it doesn't burn.

It's time to add salt, sugar and chopped garlic. At the end of cooking, add vinegar.

Adjika is ready. All that remains is to put it in sterilized jars. Turn the jars upside down and cover with a warm blanket.

Bon appetit! I’m not sure that such adjika will not be eaten before the New Year.

Russian adjika or horseradish appetizer

In the recipe, hot pepper is replaced with horseradish root, which only enhances the spiciness and gives a special taste to adjika.

Composition of ingredients

Since horseradish is prepared without cooking, it is recommended to use only fresh ingredients:

Prepare small sterilized jars.

Step-by-step cooking process

The preparation process takes no more than 15 minutes and consists of the following steps:

1. Cut the tomatoes and horseradish root into pieces so that it is convenient to grind them through a meat grinder.
2. Pass the tomatoes, garlic and horseradish through a meat grinder.
3. Add salt and sugar to the prepared mixture. Stir for approximately 5 minutes. Salt and sugar should dissolve.

Place the snack in jars, roll up and place in the refrigerator for storage. The preparation goes best with dumplings, fried meat and even fish. You can also eat it spread on rye bread. If you need more spiciness, you need to increase the amount of garlic.

Adjika from tomatoes in a cold way

Adjika is a popular preparation for the autumn season. As soon as the red hot pepper ripens, all housewives begin preparing it. Adjika translated from Abkhaz means “pepper salt”. Adjika is a spicy seasoning based on salt and red hot pepper with the addition of seasonings such as suneli hops, garlic, cilantro and other spices to taste. Many people think that natural Abkhaz adjika contains tomatoes, but this is absolutely not true: its main ingredient is red hot pepper, which is why adjika turns red. But still, during the cooking process, many modern housewives began to add tomato puree to adjika, because not everyone is able to eat adjika with its incredibly hot taste. This is exactly the recipe I want to share with you. Some housewives boil adjika and put it in jars, but I want to tell you about a recipe for adjika without heat treatment, thanks to which all the vitamins remain intact, and besides, this adjika is more tasty than boiled one.

To prepare adjika from tomatoes in a cold way you will need:

red hot pepper – 4 pcs. garlic – 1 head horseradish root – 2 pcs. sweet bell pepper – 5 pcs. tomatoes – 0.5 kg salt – 15 g sugar – 30 g vinegar – 1.5 tbsp.

Adjika from tomatoes is prepared in a cold way as follows:

1.First you need to wash the tomatoes. Anyone who doesn’t like to see tomato skins in adjika can peel the tomatoes. This is done very easily - use a sharp knife to make a small cut crosswise on the top of the tomato and lower it into boiling water for a couple of seconds; the peel is very easily removed. For those who do not mind the peel, simply dry the tomatoes after washing, then cut into pieces and pass through a meat grinder or blender. 2. Wash the sweet pepper, dry it, remove seeds and stems and pass through a meat grinder to the tomatoes. 3. Peel the garlic, wash the horseradish well and peel off the top layer, and then pass it through the meat grinder in the same way. 4.Now let's take care of the red hot pepper. I advise you to disassemble it with gloves, as you can burn your hands. If you like very spicy adjika, then you should not peel the pepper, but you can put it through a meat grinder along with the seeds. If you like moderately spicy adjika, it is better to extract the seeds. 5. Mix all ingredients passed through a meat grinder well with a wooden spatula, let the adjika brew for 30-40 minutes. 6. While the adjika is infusing, you need to prepare the jars: rinse well (but not with detergent, but with soda) and sterilize. 7.Add salt, sugar and vinegar to the infused adjika and mix. Fill the jars and cover them with nylon lids, put them in the refrigerator. This adjika can be stored for 3-4 months in the refrigerator.

Adjika is served with any dish; it can also be simply spread on bread, for example, with homemade borscht.

Enjoy your meal!

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Adjika in Georgian

Adjika in Georgian stands out from the general list of recipes by adding spices, as well as infusing the preparation for a week.

Composition of ingredients

Georgian adjika includes the following ingredients:

Prepare a container for ripening adjika.

Step-by-step cooking process

Cooking adjika in Georgian consists of the following steps:

1. Cut tomatoes and peppers into medium sizes as desired.
2. Pass the tomatoes, garlic cloves and peppers through a meat grinder. Place in a suitable container.
3. After this, you need to add granulated sugar, salt and vinegar to the contents. Mix thoroughly until a homogeneous mass is formed.
4. Next you need to add spices and mix again.
5. Place the container in a dark place at a temperature of 20-25 degrees. Leave for 7 days. During this time, you need to stir the contents about 3 times a day with a wooden spoon. It is important to prevent adjika from souring.
6. Sterilize small jars and after a week put adjika into them.

Store in a cool place.

Georgian Adjika Recipe – You'll Lick Your Fingers

The peculiarity of the Georgian recipe is in the seasonings that are added to adjika and in the long cooking method. Please note that adjika takes a week to prepare. It's really not a hassle, you just need to stir it a couple of times a day.

Ingredients:

• tomatoes - 1 kg
• bell pepper – 1 kg
• hot pepper - 2 pcs.
• garlic - 100 gr.
• salt - 1 tbsp. l.
• khmeli-suneli - 1 tsp.
• turmeric - 1 tsp.
• vinegar

Chop tomatoes, peppers and hot peppers and pass through a meat grinder. We also send garlic there.

Mix the resulting mass, add turmeric, suneli hops, salt and at the end pour in just a little vinegar.

The original recipe, which I found on the Internet, contains “yellow flower” seasoning. I looked for what it could be, but it turned out that these were dried marigold flowers. Interesting, of course, but I don’t have such seasoning. I tried replacing it with turmeric.

Now you need to be patient and stir the vegetable mass with a wooden spoon 2-3 times a day for a week. In fact, this is not so troublesome, but we must not forget about this procedure.

It is believed that this is how adjika “ripens.” But you also can’t overdo it, otherwise it will turn sour. Keep the bowl at room temperature.

After 7 days, transfer the workpiece into clean jars and seal. It turns out to be a very tasty and aromatic appetizer, I wholeheartedly recommend not to be lazy and prepare it.

Very spicy adjika

Adjika according to the classic recipe, when compared with this preparation, is considered not spicy, and due to the presence of a large number of spices, spicy adjika has a muted taste and aroma of tomato and garlic.

Composition of ingredients

Adjika contains not only vegetables, but hot spices:

If desired, the amount of hot spices can be reduced, but this will weaken the taste and aroma of adjika.

Step-by-step cooking process

Very spicy adjika is prepared step by step:

1. Cut tomatoes, carrots and peppers (bell and hot) into medium sizes and chop in a food processor.
2. Grind the garlic through a press.
3. Pour oil into a container for heat treatment and place in it the vegetables, chopped in step 1. Simmer for about 40 minutes. Stirring is required periodically.
4. About 10 minutes before the end of cooking, add salt and granulated sugar. Mix well. The ingredients should dissolve.
5. 5 minutes before readiness, add garlic and vinegar.
6. Remove container from heat. Add dry spices immediately. Stir for approximately 2 minutes.

Adjika needs to be placed hot into sterilized small jars. Store in the cold. It is recommended to serve no earlier than 10 days later.

How to cook “Adjika with carrots for the winter”

Grind tomatoes, carrots and peppers through a meat grinder or in a blender. Place on the stove and keep on low heat for half an hour.

Now add sugar, salt, chopped garlic, vegetable oil and vinegar. Stir and bring to a boil again.

As soon as it boils, put the mixture into prepared sterile jars and seal it for the winter. Store upside down in a warm place until cool, and then in the refrigerator or cellar.

Wish you luck!

Adjika with eggplant

Eggplants give adjika a special taste and texture.

Composition of ingredients

To prepare adjika with eggplant, you need to prepare the following products:

Prepare sterilized jars with a volume of 380-500 ml.

Step-by-step cooking process

Adjika with eggplants is prepared in stages:

1. Bulgarian and hot peppers need to be cut into small strips.
2. Cut the tomatoes into medium cubes.
3. Cut the eggplants into small pieces and lightly salt them. Leave for about 20-30 minutes. Salt will draw out the bitterness from the vegetable. The extracted juice must be drained.
4. Grind vegetables and hot peppers through a meat grinder.
5. Pass the garlic through a press.
6. Place the crushed ingredients in step 4 into a deep container for heat treatment.
7. Place the contents over medium heat and cook for about 40 minutes. Be sure to stir.
8. After this, you need to add salt, granulated sugar and butter to the container. Cook for another 10 minutes.
9. Next you need to add garlic, coriander and vinegar. Remove from heat after 2 minutes.

Place the hot preparation into the prepared container and store it in the cold. It is recommended to serve it as food no earlier than after 1 month.

Spicy adjika for the winter with tomatoes and apples

Apples will give the finished sauce a pleasant additional taste. It is better to take sour apples, but you can also use sweet and sour ones. Then the amount of sugar will need to be reduced.

Ingredients:

• tomatoes - 2.5 kg
• carrots - 1 kg
• bell pepper – 1 kg
• apples - 1 kg
• hot chili pepper - 60 gr.
• garlic - 200 gr.
• sugar - 200 gr.
• salt - 40 gr.
• sunflower oil - 250 gr.
• vinegar 70% - 1/4 tsp. (or 1 tbsp. 9%)

1. Wash the vegetables, peel the carrots and garlic, remove the seeds from the sweet pepper. Mince tomatoes, carrots, apples and bell peppers. Place the ground vegetables in a large saucepan.

2.Put adjika on the fire and bring to a boil. Then simmer over low heat for 1 hour, with the lid open. Stir the sauce occasionally to prevent anything from burning.

3.After an hour of simmering, add salt, sugar, and vegetable oil. Pass the garlic and hot pepper through a meat grinder and place in adjika. Stir and cook for another 15 minutes.

4.Lastly, pour in the vinegar essence, stir and pour the boiling sauce into sterilized jars. Roll up, turn over, wrap and cool. The result is adjika with an interesting taste; in winter it is simply irreplaceable.

Adjika with horseradish and hot pepper

Adjika turns out to be very spicy due to the combination of hot pepper and horseradish root. It is recommended to serve it with meat products.

Composition of ingredients

Adjika contains the following ingredients:

It is also necessary to prepare jars for storing the workpiece.

Step-by-step cooking process

The process of preparing adjika with horseradish and pepper consists of the following steps:

1. Cut the tomatoes into pieces of any shape. Next, they need to be crushed in a combine.
2. Cut the bell pepper into 4 parts. After that, also grind in a food processor.
3. Pass the garlic through a press or chop with a grater.
4. Grind the horseradish root through a meat grinder.
5. Place the prepared components from points 2, 3 and 4 into a deep container. Mix well and let the ingredients soak for about 5 minutes.
6. After this, you need to add chopped tomatoes, salt and sugar to the spicy base.
7. Next, the components need to be mixed until the salt and sugar dissolve.
8. After this, you need to add vinegar to the contents and mix. Leave for a day.

The finished adjika needs to be placed in prepared jars, sealed and stored in the cold. Serve after about 2-3 months.

Recipe for adjika from tomatoes with bell peppers

In this recipe, adjika is cooked, during which time it thickens a little. That is why it can be stored for a long time at room temperature (for example, in the kitchen in a closet or under the bed). All flavors are quite balanced, but the amount of salt and sugar may vary if the tomatoes are too sour or, conversely, sweet. Be sure to try the finished product before you can it. You can always add the flavoring ingredient that is required in this case.

Ingredients (for 2.7 l):

• tomatoes - 2 kg
• red bell pepper – 1 kg
• red hot pepper - 2-5 pcs. (according to desired spiciness)
• garlic - 100 gr.
• sugar - 1/2 tbsp. (100 ml)
• vegetable oil - 100 ml
• vinegar 9% - 100 ml
• salt - 1 tbsp. no slide

Adjika from tomatoes - preparation:

1.Start by preparing the vegetables. They need to be washed and the garlic peeled. Cut the sweet pepper into arbitrary pieces, removing the seed box. Remove the stem from the tomatoes and cut into four pieces. If the vegetables have spots (rot, growths, cracks), they need to be trimmed. There is no need to remove the seeds from hot peppers; just cut off the stem. The seeds will provide additional pungency.

To quickly peel a head of garlic, cut off the root and press down with a knife.

2. Grind tomatoes and peppers (sweet and hot) using a meat grinder or blender.

3.Pour the ground mixture into the pan and let it cook. After the adjika boils, reduce the heat to low and cook for 40 minutes, stirring so that the sauce does not burn. While the product is cooking, sterilize the jars and lids.

4.After 40 minutes of cooking, add salt, sugar and vegetable oil to the adjika, stir and cook for another 5 minutes.

5.Next add the garlic, passed through a press, and pour in the vinegar. Stir and cook for another 5 minutes, final.

6. Place boiling adjika in sterilized jars and immediately seal with lids. You can take lids with an elastic band under the machine, or you can use reusable metal screw lids. Turn the canning over and see if the lid is rolled up well. And wrap yourself in a warm towel or blanket. Leave it for a day, and then put it away anywhere, as long as it is dark and dry.

Multi-colored burning adjika

Adjika made from tomato and garlic (the classic recipe is significantly inferior in spiciness to this preparation) with the addition of herbs and a large amount of pepper turns out incredibly spicy and with an attractive appearance.

Composition of ingredients

Hot adjika is prepared from the following ingredients:

The color variations of the components can be changed as desired.

Step-by-step cooking process

The process of preparing adjika is prepared in the following stages:

1. Cut the tomatoes into medium-sized pieces.
2. Cut the bell pepper into 4-6 pieces.
3. Cut the hot pepper into 4 parts.
4. Cut the garlic into 2 parts.
5. Grind the prepared ingredients through a meat grinder. Transfer to a deep container. Mix.
6. Grind the greens in a food processor and add to the rest of the ingredients.
7. After this, the contents must be salted and mixed thoroughly.
8. Place the workpiece in the cold for 24 hours. It is advisable to cover it with a cloth to prevent debris from getting into the container.

After a day, the adjika needs to be put into prepared containers. Keep refrigerated.

How to prepare “Adjika from fresh tomatoes”

1. Who doesn't like adjika? Perhaps there are few of us like that. This hot sauce is a great addition to meat dishes and side dishes. It is very easy to prepare. First we need to peel the tomatoes. To do this, pour boiling water over them, then remove the skin.

2. Clean the bell pepper, remove all its insides, and then cut it into pieces. It is better to take red pepper, or you can take the “Ratunda” variety (it is more aromatic), but regular Bulgarian is also suitable.

3. Peel and chop the onion and horseradish.

4. We also peel the garlic, do not cut it by hand: we will twist it along with the rest of the vegetables.

5. Twist all the peeled vegetables in random order. It is best to use a meat grinder for this task. A blender is not suitable for this.

6. Pour the vegetable mixture into a saucepan and put it on the fire. Add salt and vinegar, then simmer for about 10 minutes over low heat.

7. After this, adjika can be rolled into sterilized jars, and, of course, leave some to eat right away.

8. Pour some into a gravy boat or small jar and serve this delicious sauce cold.

Adjika "You'll lick your fingers"

Adjika turns out liquid, but quite spicy. It can be served with meat, added to soup or vegetable salads.

Composition of ingredients

To prepare the blank, you need to prepare the following products:

Prepare 0.5 liter jars.

Step-by-step cooking process

To prepare adjika you will need:

1. Cut the tomatoes into about 8 pieces.
2. Cut the garlic cloves into 2 parts.
3. Next, you need to chop the tomatoes in a food processor, and the garlic using a grater.
4. The peppers will be used whole, but to remove the spiciness from them, you need to pierce the fruits with a toothpick and cut off the ends.
5. Finely chop the parsley with a knife.
6. Place the chopped tomatoes in a deep container and add salt and sugar to them. Mix.
7. Place the container with the contents over medium heat.
8. When the tomatoes boil, add oil and cook for about 15 minutes.
9. After this, you need to place the hot pepper in the container and cook until it becomes soft.
10. Next, you need to add parsley and garlic to the contents. Cook for about 2 minutes.
11. Remove container from heat.

Adjika needs to be immediately placed in the prepared round and rolled up. Serve after about a month. During this time, the pepper will add the desired spiciness to the preparation.

Description of preparation:

The birthplace of this pasty sauce is Abkhazia.
It was from there that the recipe for making adjika came to us. This recipe is classic, but there are many more options for how to prepare adjika from fresh tomatoes in a tasty and simple way. If desired, the appetizer can be supplemented with spices and herbs, but this is entirely up to your taste. The traditional recipe for its preparation includes tomatoes, peppers, garlic, hot peppers and onions. Main ingredient: Vegetables / Bell pepper / Tomato Dish: Preparations / Appetizers / Adjika / Spicy

Instant adjika

Adjika from tomato and garlic (a classic recipe in the Russian variation - the second name of the preparation) with the addition of horseradish and spices is not inferior in taste and spiciness to the Georgian version.

Composition of ingredients

To prepare adjika you will need:

If adjika is prepared to be served directly on the table, then there is no need to prepare jars.

Step-by-step cooking process

The blank registration process consists of 3 stages:

1. Cut tomatoes and bell peppers into medium pieces, arbitrarily.
2. Place tomatoes, peppers and horseradish in a food processor. Grind and place in a deep container. Add salt and sugar and mix. Refrigerate for 24 hours.
3. Next, you need to add chopped herbs and garlic, spices and wine vinegar to the contents. Refrigerate for another 12 hours. After this, you can serve it to the table with meat dishes.

If the preparation is being prepared for the winter, then the contents need to be simmered over low heat for about 1 hour. (garlic is added at the end of cooking). After this, adjika needs to be placed in jars and stored in the cold.

What varieties of carrots are best for long-term winter storage? We choose and prepare correctly

Carrots are a healthy and tasty product, which is especially nice to see on the table in winter. Keeping this root vegetable fresh and rot-free is more difficult than other vegetables. The initial stage of preparation for storage is the correct choice of seeds.

What varieties of carrots are best to buy for long-term aging? We will talk about this and much more in this material.

What varieties of carrots are best to buy for long-term aging? We will talk about this and much more in this material.

Red giant

The best varieties of carrots to store during the winter months include " Red Giant ". This is a late ripening variety. The name is not accidental - the root crops ripen and fill until late autumn, growing 20-25 cm in length. The taste is pleasant, sweetish. Interestingly, the slight sweetness is retained when carrots are cooked. The variety is high-yielding and retains its taste and good appearance well until spring.

Interesting fact: carrots can be successfully used as a toothbrush - it cleans teeth well and massages gums.

The mid-late carrot variety “ Incomparable ” is well suited for winter storage. Ripens in 100-120 days. The pulp is juicy and sweet. The core is small. The variety has good yield, is resistant to drought and is perfectly stored until spring.

Large

Large varieties of carrots are high-yielding and have a long shelf life.

1. Canada F1. Conical root crop. Ripening is late. The length of the root crop is 20-30 cm. Weight is up to 170 g. High-yielding hybrid - up to 8 kg/m².
2. Russian size . The growing season is 120-130 days. The root vegetable is bright orange in color. Size up to 300 mm. Weight up to 1000 g. Productivity - up to 8 kg/m².
3. Nandrin F1. Early ripening. The length of the root crop is up to 250 mm. Weight up to 300 g. High-yielding hybrid - up to 8 kg/m². The hybrid does not crack, is resistant to diseases and bolting.

Adjika in Uzbek

Adjika in Uzbek is considered the hottest.

Composition of ingredients

Adjika contains the following components:

Prepare containers for packaging the finished adjika.

Step-by-step cooking process

The preparation process is carried out in stages:

1. Grind parsley, garlic and dill in a food processor.
2. Place the contents in a deep container and add tomato paste, salt and sugar and dry spices. Mix well.
3. Leave the preparation to brew for 1 hour.
4. After this, you need to add oil and mix again.

Place adjika into jars and store in the cold. The product is stored for no more than 1 month.

Adjika with nuts

Nuts improve not only the taste, but also the aroma of adjika

Composition of ingredients

To prepare adjika you need to prepare:

Sterilize jars.

Step-by-step cooking process

Stages of registration of adjika:

1. Place the tomatoes in a food processor and chop.
2. Next, the tomato pulp needs to be placed in a deep container and placed on medium heat. Cook for about an hour.
3. Peppers also need to be chopped in a food processor.
4. Pass the garlic through a press.
5. Add chopped peppers, including ground ones, salt and sugar and walnuts to the tomato grounds. Cook for another 60 minutes.
6. 5 minutes before readiness, add garlic.

Place the finished adjika into the prepared container and roll up. Keep refrigerated.

It is recommended to prepare adjika in the autumn, when all the vegetables are fresh (it is advisable to use your own).

When preparing a tomato and garlic sauce, it is advisable to remove the skin from the tomatoes and add the garlic to the dish about 5 minutes before it is ready (then it will retain its taste and aroma). To prepare different types of adjika, you can experiment with the composition that is used for the classic recipe.

Author: Kotlyachkova Svetlana

Raw adjika “Ogonyok” from tomato and garlic without cooking

Adjika can be prepared raw, without heat treatment of vegetables. This way, of course, more vitamins will be preserved, and the taste will be different, as if from freshly picked tomatoes. The recipe is quite simple, only tomatoes and garlic.

Ingredients:

• tomatoes - 1.5 kg
• hot pepper - 1 pc.
• garlic - 200 gr.
• sugar - 2 tsp.
• salt - 1 tsp. with a slide
• vinegar - 100 ml.

You can also use tomatoes that are not very beautiful and are not suitable for pickling in jars. We wash them and cut them in half.

Hot peppers can be used whole, or you can remove the seeds. It all depends on your taste for spicy food.

Simply peel the garlic.

Grind all ingredients using a meat grinder. To ensure that there are no vegetables left in the meat grinder, I recommend placing tomatoes, hot peppers, garlic, and tomatoes again.

If your tomatoes are juicy and a lot of juice has come out, just drain some of the juice, then the adjika will turn out moderately thick.

Now add salt and sugar and pour in vinegar. Stir the mixture for about 5 minutes until the salt and sugar dissolve. The appetizer is ready. As you can see, it couldn't be simpler.

Place in sterilized jars and close with metal lids.

If you don’t want to use vinegar, you can put a crushed aspirin tablet in each jar for preservation.

You can prepare this appetizer without vinegar, then simply store the preparation in the refrigerator. Thanks to preservatives (garlic, salt, hot pepper), the product can be stored for several months.