Adjika recipes from fruits and vegetables

Cooking rules

Adjika is a spicy vegetable sauce, for the preparation of which all ingredients must be chopped. The classic recipe consists of only three ingredients - salt, hot pepper and garlic, all components were ground in a mortar. Modern housewives most often prepare adjika with the addition of tomatoes, but there are other recipes for this seasoning.

Don’t forget that you need to wear gloves when working with hot peppers, otherwise your fingers will hurt later.

The process of preparing adjika is greatly facilitated by the presence of kitchen appliances. Vegetables can be passed through a meat grinder. This option will appeal to those who prefer a seasoning with a heterogeneous structure, in which small pieces of vegetables can be felt. If you want to get adjika, which is similar to vegetable puree, then it is best to grind the components in a blender.

Advice! Please note that when chopping vegetables in a blender, the final product will have a paler color, but when using a meat grinder, adjika will turn out bright and beautiful.

If adjika is prepared without cooking, then the finished product will need to be stored in the refrigerator, otherwise the seasoning will ferment.

Boiled adjika is poured into sterilized jars and sealed with hermetically sealed lids. This adjika can be stored at room temperature, but in a dark place.

Interesting facts: adjika has been used since ancient times not only to improve the taste of food, but also for treatment. This seasoning improves appetite, normalizes digestion, and accelerates metabolic processes.

Abkhaz adjika for the winter with garlic and pepper

Traditional Abkhaz adjika is prepared with garlic and pepper, but tomatoes, onions, and other vegetables are not included in its composition. In former times, preparing adjika was quite labor-intensive, as you had to grind and grind all the ingredients by hand. These days, getting the job done is easier because you can use kitchen appliances.

1 kg of red or green hot pepper;
100 gr. whole coriander seeds;
100 gr. fenugreek;
1 head of garlic;
1 bunch of cilantro;
2 tablespoons salt.

Place a frying pan (dry) on the fire, add coriander seeds and fry until the color changes and a pleasant aroma appears. Pour the roasted seeds into a separate bowl. Then fry the fenugreek and mix it with coriander. When the spices have cooled, grind them in a coffee grinder.

Advice! This version of adjika can also be prepared from dried pepper pods; it will need to be pre-soaked in cold water for several hours to soften. Fresh peppers need to be bought or collected in advance and hung in a well-ventilated place (for example, on a balcony) so that the pods wilt.

Now let's move on to processing the pepper. If you want to get a very spicy adjika, then simply cut off the green stalks of the peppers. If you prefer a milder version of the seasoning, then remove all the seeds from the pods.

Peel the garlic. Wash the green cilantro in plenty of water, shake off any droplets of liquid and let the greens dry. Then we pass the greens, prepared hot peppers and garlic through a meat grinder. To obtain a more homogeneous mass, it is additionally recommended to beat the adjika with a blender.

Add salt and ground spices to the mixture. Mix well. Beat again with a blender so that the spices are distributed as evenly as possible. Then put the seasoning into small, clean and dry jars. Store the seasoning in the refrigerator.

Advice! Adjika prepared according to this recipe is very spicy. If you have gone too far with the amount of seasoning, then under no circumstances try to put out the “fire in your mouth” with water. Better drink milk, eat yogurt or a piece of butter.

Adjika: 10 rare recipes for the winter

Traditional Abkhaz adjika is prepared using hot pepper, garlic, salt and herbs.

We suggest not limiting yourself to just the classics with such a variety of ingredients for a sizzling seasoning. Check out our easy, proven recipes!

How to cook adjika: 3 rules

A dish of Abkhazian cuisine: pike perch with adjika, cucumbers and tomatoes. To ensure that adjika has a rich color and a thick consistency, choose the brightest and most fleshy vegetables.
It is better to use rock salt, since pure sodium chloride is a powerful preservative, and iodized salt can cause fermentation and softening of vegetables.
Unpeeled hot pepper gives adjika its special pungent taste. If you remove the seed pods from the pods, the flavor of the sauce will be milder. And don't forget to use rubber gloves to avoid getting pepper burns!

Green adjika

dinasdays.comVisiting card of Abkhazia. This adjika is served with many dishes and always with spit-roasted lamb.

What do you need:

6–8 large hot green peppers
1 head of garlic
1 bunch of cilantro
1 tbsp. spoon of salt

How to prepare green adjika:

Cut the pepper into small pieces without removing the seeds.
Grind the pepper and garlic in a mortar or mince several times.
Add salt, stir and leave to brew for 15–20 minutes.

The incomparable host of the “Home Kitchen” program Lara Katsova shared with us her family recipe for adjika, turn on the video!

Russian adjika "Ogonyok"

natalielissy.ru For borscht, salted lard with black bread and boiled potatoes with herring - adjika is ideal for traditional Russian dishes. It can be used to prepare sauces for meat and even seasoning for pickle and cabbage soup.

What do you need:

1 kg tomatoes
1 kg sweet pepper
400 g garlic
200 g hot pepper
150 g parsley root
1 tbsp. spoon of salt (to store adjika for more than 1–2 months, double the amount of salt)

How to prepare Russian adjika “Ogonyok”:

Cut out the stems of the tomatoes, core the peppers, and peel the garlic. natalielissy.ru
Grind tomatoes, sweet and hot peppers, parsley root and garlic.
Add salt, stir and leave covered at room temperature for two days, stirring occasionally. natalielissy.ru
Place in sterilized jars and store in the refrigerator.

Hot adjika with basil

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

What do you need:

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

How to prepare hot adjika with basil:

Cut off the stems of the peppers, but do not remove the seeds. natalielissy.ru
Wash and dry the greens.
Pass all ingredients together with salt through a meat grinder 4-5 times to make the mass as homogeneous as possible. natalielissy.ru
Transfer the adjika into a glass or enamel bowl and leave at room temperature for 4 days.
Then pour into clean jars and store in the refrigerator.

Nut adjika

thinkstockphotos.comAdjika is not adjika if it does not contain nuts, as they say in the Caucasus. Subtle pleasant aroma, thick consistency and rich piquant taste - that’s what makes adjika real!

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

1 teaspoon salt

How to prepare nut adjika:

Remove seeds from bell peppers, wash and dry the greens.
Cut out the stems of the tomatoes.
Grind tomatoes, peppers, garlic, nuts and herbs in a blender or mince twice.
Add sunflower oil, vinegar and salt to the prepared mass.
Stir and serve immediately!

Gorloder, or Siberian adjika with horseradish

loverofcreatingflavours.co.uk This recipe from Siberia is quite capable of providing healthy competition to the fiery sauces from sunny Abkhazia. The basis of the horloger is vigorous horseradish root. Suitable for meat and fish dishes, corned beef, and especially for barbecue and homemade grilled sausages.

What do you need:

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

How to cook gorloder, or Siberian adjika with horseradish:

Grind tomatoes, garlic and horseradish in a meat grinder.
Combine all ingredients, add salt and sugar, mix.
Place in sterilized jars and roll up.

Adjika from bell pepper

thinkstockphotos.comIf fiery seasoning is not your thing, prepare a lighter version of this sauce with a sweet and sour taste and a slight peppery kick. This adjika goes well with baked or boiled meat, poultry, fish, potatoes baked in foil and toast.

What do you need:

1 kg sweet red pepper
300 g garlic
4–6 red hot peppers
50 ml vinegar 9%
4 tbsp. spoons of sugar
1 tbsp. spoon of salt

How to prepare adjika from bell pepper:

Remove seeds from sweet peppers.
Pass the pepper, garlic and hot pepper through a meat grinder.
Add salt, sugar, vinegar, stir and leave to steep for 3-4 hours.
Then put into sterilized jars and store in a dark, cool place.

Adjika with apples

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

What do you need:

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

How to cook adjika with apples:

Peel all vegetables and chop together with herbs in a blender or meat grinder.
Add salt and sunflower oil.
Bring to a boil and cook over low heat for 2.5 hours.
Transfer to sterilized jars and seal.

Adjika with plums

wolvesinlondon.com Tender and soft adjika with plums goes perfectly with game, boiled potatoes and baked vegetables, chicken meatballs and pork chops.

What you need:

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

How to cook adjika with plums:

Remove seeds from bell peppers and seeds from plums.
Pass sweet peppers, plums, garlic, hot peppers along with seeds through a meat grinder.
Place the crushed ingredients in a saucepan, add tomato paste, salt and sugar.
Bring to a boil and cook, stirring, over low heat for 30–40 minutes.
Add vinegar 2 minutes before the end of cooking.
Transfer the finished mixture into sterilized jars, roll up, turn over and leave until completely cooled.

Baked pumpkin adjika

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

What do you need:

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

How to cook baked adjika from pumpkin:

Peel the pumpkin and onion, remove the seeds from the apple and pepper. Cut the pumpkin and onion into pieces of arbitrary size.
Wrap the pumpkin, onions, apples and peppers in foil and bake at 200°C for 35 minutes. Then peel the apple and pepper.
3. Grind all baked vegetables in a blender.
Grind the garlic, lemon and herbs in a blender into a homogeneous mass.
Combine vegetables with lemon dressing, stir and serve immediately.

Raw adjika from tomatoes

This version of adjika is prepared from tomatoes; this recipe is more familiar to most residents of our country. This adjika is prepared without cooking, so we will store it in the refrigerator. To prepare 5 liters of seasoning you will need:

5 kg of tomatoes;
1 kg garlic;
500 gr. hot pepper;
50 gr. salt.

Wash the tomatoes thoroughly and cut them into pieces to pass through a meat grinder. When slicing tomatoes, we cut out the attachment points of the stalks and damaged areas. We can add hot peppers, cut off the green tails. If you want, you can clean out the seeds, then the adjika will be less spicy. Peel the garlic.

We pass all the prepared vegetables through a meat grinder, mix and add salt. The list of ingredients indicates the approximate amount of salt, it can be adjusted according to your taste.

Now adjika can be poured into sterilized dry jars, covered with nylon lids and stored in the refrigerator.

If your family prefers a brighter taste of cold sauce, then after adding salt you need to leave the adjika in a warm place for 10 days so that it has time to ferment. During the fermentation process, it is necessary to stir the mass daily. After the fermentation process is completed, adjika is placed in clean, dry jars and stored in the refrigerator.

Adjika from tomatoes and garlic: 8 classic recipes for delicious adjika

Real adjika is a dish of Caucasian cuisine, which originated for the long hikes of local shepherds and translated means “salt and pepper.”

Abkhazian and Georgian dry adjika is prepared from hot pepper, garlic and aromatic herbs and is used as a seasoning for various meat dishes. Over time, this dish has evolved, as many classic dishes often do.

And in our time, adjika is prepared by mixing various vegetables and spices. And almost every recipe contains hot peppers and garlic.

There are a lot of different options for this snack; on my blog there is a selection of excellent recipes for delicious adjika for the winter. But this topic can go on and on, I just adore this dish. Therefore, I am happy to share with you other proven recipes. Today we’ll talk about adjika with tomatoes and garlic. In addition to these ingredients, you can add sweet peppers, carrots, apples

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.

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.

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.

Homemade horseradish made from tomato and garlic

Khrenovina is essentially the same adjika, only with the addition of horseradish root. A very tasty spicy snack. It is prepared without cooking, in its raw form.

True, in order to grate horseradish root, you will have to cry a little, this is not the case for the pleasant ones. But with the help of a modern meat grinder the process is much simpler.

I remember about 20 years ago, my beloved mother-in-law was grating horseradish with her hands using a grater, the smell in the kitchen was such that tears flowed from everyone standing nearby.

Ingredients:

tomatoes - 1 kg
horseradish root - 100 gr.
garlic - 100 gr.
sugar - 1 tbsp. l.
salt - 1 tbsp. l.

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.

The most delicious recipe of tomatoes, apples and garlic

This is my most favorite recipe. And although I like to experiment and cook new versions of familiar dishes, adjika according to this recipe remains a favorite and is eaten first. It turns out to be moderately spicy and sour, just the perfect ratio of all ingredients. I recommend trying to cook it.

Ingredients:

tomatoes - 2.5 kg
carrots - 1 kg
sweet pepper - 1 kg
apples - 1 kg
sugar - 1 glass
sunflower oil - 1 cup
vinegar - 1 glass
salt - ¼ cup
garlic - 300 gr.
hot pepper - to taste

Cooking vegetables. We clean the carrots and remove the seeds from the sweet peppers. We cut the apples into slices, removing the core and seeds. I don’t peel the apples; the meat grinder easily grinds them.

Tomatoes, carrots, sweet peppers and apples are passed through a meat grinder, placed in a large saucepan and simmered for about 1 hour.

After an hour, add 1 cup of sugar, 1 cup of sunflower oil, ¼ cup of salt.

We also grind the garlic through a meat grinder and put it in adjika. Add a piece of chili pepper. Simmer for another 5-7 minutes.

At the very end, add vinegar.

Place the hot adjika in hot sterilized jars and cover with a lid.

Turn the jars over and cover with a warm blanket until completely cool.

Spicy boiled adjika with bell pepper and garlic

This recipe is for lovers of spicy dishes. Look how much hot pepper and garlic it contains! The basis of the recipe is tomatoes, and carrots and bell peppers add sweetness.

Ingredients:

tomatoes - 2 kg
carrots - 2 pcs.
sweet pepper - 2 pcs.
sugar - 1 tbsp. l.
salt - 1 tbsp. l.
sunflower oil - 50 ml.
vinegar - 50 ml.
garlic - 2 heads
hot pepper - 7 - 8 pcs. but it tastes better
hops - suneli
wig
coriander
ground red hot pepper

Incredibly tasty winter snack made from tomatoes and eggplants

Well, what about without eggplants? Since I love them, I can’t help but share another wonderful recipe with you. The blue ones give adjika a special, unique aroma and taste. This snack can be spread on bread, added to pasta, rice, or served as a sauce for meat. Either way it turns out delicious.

Ingredients:

tomatoes - 1.5 kg
eggplants – 1 kg
sweet pepper - 1 kg
garlic - 300 gr.
hot pepper - 5-6 pcs.
vegetable oil - 1 cup
vinegar - 100 ml.
sugar - 1 tbsp. l.
salt - to taste
coriander

Let's start with garlic. We will clean and rinse it. Peel the sweet peppers and chili peppers and cut them into strips. Cut the tomatoes into pieces.

I peel the skin of eggplants, so there will be less bitterness. Cut the eggplants into pieces. If you want, you can salt them and leave them for about 20 minutes. During this time, the eggplants will release juice, which will need to be drained. The bitterness will go away with the juice.

We pass all the vegetables one by one through a meat grinder, you can even pass it twice, then you will get the most tender mass.

Of course, chopping vegetables with a blender is much faster. But then adjika will be more liquid and homogeneous. And by passing it through a meat grinder, pieces of vegetables will remain, making adjika more tasty and beautiful.

Pour this mixture into a saucepan, put it on the fire, bring to a boil and cook for 40 minutes, stirring occasionally.

After 40 minutes, add vegetable oil and salt to taste. Add sugar if desired. The original recipe I use contains no sugar. But I think it gives the snack a richer taste. So add as you wish. Cook for another 40 minutes. During this time, the vegetable mass darkens and boils down. 5 minutes before the end of cooking, add vinegar.

All that remains is to put it in sterile jars and roll up the lids.

That's all the recipes for today. I hope that you will find in this collection a recipe suitable for you, which may become a favorite in your family.

While it’s still time for preparations, don’t be lazy and cook. It’s so nice to take out a jar of delicious adjika from the pantry and feel the taste of summer in winter.

Until then, see you again.

Source: https://scastje-est.ru/adzhika-iz-pomidor-i-chesnoka.html

Very spicy adjika made from sweet and hot peppers

A very spicy version of adjika is prepared from hot pepper with the addition of bell pepper. No tomatoes are used in this recipe.

1 kg of red bell pepper;
300 gr. hot red pepper;
300 gr. garlic;
1250 ml vinegar (9%);
1 tablespoon salt.

Thoroughly wash all the necessary vegetables. Peel the bell pepper from seeds and cut into large pieces. We remove only the green tails from hot peppers; there is no need to remove the seeds. We separate the garlic into cloves and remove the husks.

Let's pass both types of pepper through a meat grinder, then add salt and vinegar and mix. Place the finished seasoning in dry, pre-sterilized jars. Cover the jars with nylon lids and put them in the refrigerator.

Boiled adjika from bell pepper

Adjika according to this recipe is prepared from bell peppers and tomatoes. We will cook with boiling, and we will close the jars with adjika hermetically. Then adjika can be safely stored in the apartment, for example, in a pantry or in a kitchen cabinet.

2 kg of tomatoes;
500 gr. bell pepper (meaty, preferably red);
200 gr. garlic;
2 pods of hot pepper;
50 ml vegetable oil;
25 ml table vinegar (9%);
100 gr. Sahara;
0.5 tablespoon of salt.

Wash the vegetables thoroughly. We will remove the seeds from the bell peppers; there is no need to peel the hot peppers, just cut off the green stalk. Peel the garlic. To do this job faster, you should separate the garlic into cloves and scald them with boiling water. Literally after 5-7 seconds, drain the water from the garlic and let the cloves cool. After this, it will be much easier to peel them; the cloves will easily pop out of the husk if you pry it a little with a knife.

We also pour boiling water over the tomatoes and let them stand in hot water for 3 minutes. Then pour cold water over the tomatoes. After this, when the vegetables have cooled, you can easily remove the skin from them.

We pass all the vegetables through a meat grinder. Then add sugar, vegetable oil, salt. Let the vegetable mixture simmer at a very low boil for about an hour.

Advice! The time for stewing adjika depends on the degree of wateriness of the tomatoes. The more water there is in the fruit, the longer it will take to boil the mass to the required thickness. When the stewing time comes to an end, add chopped garlic to the tomato mass, pour in vinegar, stir and remove from heat.

Pour adjika into sterilized jars and seal tightly. This preparation is perfectly stored in the apartment.

Recipe for zucchini and apples

An interesting version of adjika is prepared from zucchini with apples, carrots, sweet peppers and tomatoes. But there is no vinegar in the composition.

1.5 kg of zucchini;
250 gr. apples;
250 gr. carrots;
250 gr. bell pepper;
3 cloves of garlic;
1 kg of tomatoes;
1.5 tablespoons of ground red hot pepper;
50 gr. Sahara;
1 tablespoon salt;
100 ml vegetable oil.

Wash the tomatoes, make shallow cuts on them and put them in boiling water. After soaking the tomatoes in hot water for 2 minutes, then drain the boiling water and lower the fruits into cold water to cool. After such a contrasting effect, the skin of the fruit will be removed very easily. Grind the tomatoes using a meat grinder or blender.

We wash the zucchini. If they are large, then we peel them and remove seeds; young ones do not need to be peeled. Cut the zucchini into pieces and pass through a meat grinder. Similarly, chop seeded sweet peppers, apples and peeled carrots.

Pour sugar and salt into the resulting vegetable mass and add butter. Stir and place the pan with the vegetable mixture on the fire. Simmer at low boil for 40 minutes. Then add ground red pepper and continue cooking for another 10 minutes. Place the hot adjika into sterilized jars and immediately close them tightly.

Adjika from carrots for the winter - we prepare it simply and tastefully!

Adjika with carrots is a type of hot sauce that is used in cooking mainly as an addition to main meat or fish dishes. The main feature of the snack is that it can be prepared for winter periods, for seasons when there is a shortage of fresh vegetables and fruits.

Originally from the Caucasus. The seasoning is distinguished by a high concentration of beneficial vitamins and microelements due to the presence of various types of vegetables, fruits and spices in the formulation.

Having “migrated” from Georgia to Europe, adjika, a sauce whose base consisted of salt, pepper, mountain herbs and wild garlic, changed due to the presence of ingredients that were milder in taste. The most popular types of sauce are seasonings, the recipe of which contains carrots - a vegetable that goes well with other garden plants.

Recipe for adjika for the winter with carrots, bell peppers - classic

As culinary practice shows, no matter how many recipes there are for preparing your favorite dishes, each housewife keeps her secret, so to speak, signature method. True, there are also recipes that are considered classic, where deviations from the general rules, if there are any, are very insignificant.

When preparing supplies for the winter, most housewives use recipes for snacks and marinades, which contain ingredients rich in beneficial microelements and vitamins. One such recipe is adjika with carrots, sweet peppers, tomatoes and fruits.

This type of preparation is especially popular in the regions of Eastern Europe at a time when almost all garden crops and fruits ripen at the same time.

To prepare adjika with carrots and peppers in the classic version yourself at home, you will need the following list of ingredients.

apples – 1 kg (choose juicy, crumbly varieties of fruit);
tomatoes – 3 kg (it is best to take the creamy variety, not overripe and bright red fruits);
bell pepper (red fleshy) – 1 kg;
carrots – 1 kg;
chili pepper (hot, red) – 2 pcs.;
garlic – 2 heads;
table salt (not iodized) – 5 tbsp. l.;
sugar -1 tbsp.;
vinegar - 1 tbsp.;
vegetable oil – 1 tbsp.

Apples must be chosen from sweet and sour varieties, then the snack will meet the standards of classic adjika in taste. Peppers, both hot and bell peppers, should only be red in color - this will give the desired color to the sauce. The best tomatoes for making adjika are the bright scarlet cream varieties, which are moderately meaty and juicy.

When all the ingredients have been selected and prepared, you need to wash them, cut out the stems of the tomatoes, remove the skin, grains and core from the apples. Carrots, washed and dried, are grated on a fine grater. Both types of peppers, apples and tomatoes are put into a meat grinder, mixing all the ingredients together, adding grated carrots to the total mass.

The well-mixed ingredients are transferred to a bowl, where it all should boil, and then simmer over the fire for 40 minutes. 15 minutes before removing the pan from the stove, vegetable oil, vinegar, salt and sugar, and finely chopped garlic cloves, which should already be cooked by that time, are poured into the vessel.

For bottling adjika into glass jars, the best container format is 0.5 liters.

Jars must be washed and sterilized in advance. You also need to find a warm blanket, an old blanket, or other warm things that can be used to cover the jars so that they remain warm for as long as possible.

Adjika with carrots and onions

Adjika with carrots, onions and sweet peppers is also one of the classic snack options that is used with meat and fish dishes.

Here, as before, the main ingredients are carrots and sweet peppers, but, as can be seen from the list of vegetable crops, onions are also present.

The list of ingredients that are used in the adjika recipe with carrots and onions is as follows.

bell pepper, sweet red, large and fleshy varieties - 0.5 kg;
moderately ripened tomatoes – 2.5 kg;
onions, salad – 300 gr.;
carrots - half a kilo;
vinegar - glass;
garlic – 250 gr.;
vegetable oil - a glass;
salt - 1/4 cup;
sugar - glass.

For a housewife who has tried to make a salad or sauce at least once in her life, preparing adjika will not be difficult.

Onions and garlic are peeled, carrots and other vegetables are washed and unnecessary stalks and seeds are removed. Peeled carrots are grated, peppers, onions and tomatoes are passed through a meat grinder, mixed together and placed in a suitable pan on the fire.

While the mixture is boiling, you can begin to chop the garlic; it, like vegetable oil mixed with vinegar, is added after the mixture boils and will soon be removed from the stove. The boiling time of the sauce from the moment of boiling is 35 minutes, after which vegetable oil with vinegar and garlic, sugar and salt are added to it.

Now all you have to do is wait another 15 minutes, turning the heat on the stove to minimum, excluding the mixture from boiling, and when finished, pour the finished adjika into previously sterilized glass jars.

As soon as the seams are ready, they need to be covered with old warm things, for example, a blanket or a blanket, for at least 8 hours, after which the workpiece can be opened, allowed to stand for a couple of more hours to stabilize the temperature, and transferred to a place where supplies will be stored.

Adjika with carrots and plums

Every housewife dreams of not only serving a hearty and tasty dinner, but also surprising with her culinary skills by preparing something special. As such a novelty, you can try preparing fruit and vegetable adjika, where the main ingredients are carrots and plums - a fruit that, at first glance, is unsuitable as ingredients for making sauces.

In Georgia, instead of the usual plums, tkemali, a type of plum with a unique sourness and delicate pulp, is used to prepare amazingly tasting hot sauces for meat, or rather for barbecue.

To prepare a classic sauce, you still need to work hard and find the required amount of tkemali, then adjika will turn out not just tasty, but in the interpretation that is used by the culinary specialists of Transcaucasia.

The adjika recipe with carrots and plums will require the preparation of the following products and nutritional supplements.

bell pepper, fleshy, red – 0.5 kg;
tkemali – 0.5 kg;
cream tomatoes – 3 kg;
carrots – 0.5 kg;
2 tbsp. l. salt;
1/2 sugar;
onions – 0.5 kg;
5 pods of hot pepper;
a glass of sunflower oil;
250 gr. garlic

This recipe is one of the few ways in which you can prepare adjika without using table vinegar. This is explained by the fact that tkemali contains quite enough acid, which, in combination with other food additives and products, creates the necessary taste qualities for meat dishes. Adjika is prepared in the following sequence.

Sweet and bitter peppers are washed with running water, the stalks and seed boxes are removed.

Tkemali are washed, removing the seeds from them.

Wash the tomatoes, cut out the areas with greenery and the stems.

Peel onions and garlic.

All vegetables and fruits, except garlic, are passed through a meat grinder or chopped in any convenient way. Ideally, a blender is suitable, a device with which modern housewives do a lot of manual work.
It is necessary to boil the whole mass in a convenient container, adding sugar and salt at the moment of boiling.
After the sauce boils, you need to reduce the heat, making sure that the liquid does not burn to the bottom of the pan.
In total, adjika should simmer after boiling for 35 minutes, after which vegetable oil and chopped garlic cloves are added to it.
Before removing the sauce from the heat, you need to increase its power again by boiling the liquid again, after which it can be poured into glass jars and rolled up.

After the adjika is poured into a container in which it will be stored and rolled up, it must be tightly covered with polyethylene and warm clothes for 6-8 hours, after which, after opening the jars, wait some more time, and only then move the preparations to the pantry.

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Source: https://povkusu.guru/adzhika-s-morkovyu-na-zimu-luchshie-retsepty/

Adjika for the winter from plum

An unusual version of adjika is made from plums. To prepare two liters of seasoning you need:

3 kg of “Hungarian” plum;
1 large bunch of purple basil;
1 bunch of celery greens;
1 bunch of parsley and dill;
600 gr. tomatoes;
3 pods of hot pepper;
6 tablespoons of hop-suneli seasoning;
3 tablespoons salt.

We wash all the fruits and herbs and dry them. Remove the pits from the plums and place them in a cauldron. Finely chop the greens, add to the plums, and add the tomatoes cut into pieces. Add salt and suneli hops. Add 1.5-2 tablespoons of salt. When the adjika is ready, you can add more salt if necessary.

Mix everything and put it on the stove. Simmer without adding water; tomatoes and plums will give enough juice. Cook for 20 minutes, stirring occasionally. Do not cover with a lid to allow excess liquid to evaporate.

Cool the mixture slightly and grind it using an immersion blender. The mass should be homogeneous. Now add chopped garlic to the adjika. We taste and add salt if necessary. Pour into clean jars and store in the refrigerator.

Adjika for the winter. 19 best recipes for delicious homemade adjika

Adjika is a canned snack food. Today we are preparing it at home. There are many ways to prepare it and with different vegetables. Readers love to prepare this seasoning for the winter. It goes well with many ready-made dishes: ready-made meat, dumplings, pies, cutlets.

This spicy and aromatic seasoning is very popular in Russia. Its presence on the dinner table improves the taste of first and second courses.

In the article you will find time-tested recipes that have taken root in many families. What could be tastier when we spread adjika on bread and then eat it with pea soup.

Adjika for the winter - recipe with apples

Learn how to make this popular apple relish.

Ingredients:

Tomatoes – 5 kg
Bell pepper – 1 kg
Apples – 1 kg
Onions – 1 kg
Carrots – 1 kg
Salt - 4 tbsp. spoons (or less, to taste)
Vinegar - 1 glass
Sunflower oil - 1 cup
Sugar - 1 glass
Garlic – 400 g
Hot pepper - 4 pods
Greens: parsley + dill

Preparation:

Peel all the vegetables and cut them into pieces to grind them in a meat grinder. We remove the stems of tomatoes and other vegetables. We do not peel the apples.

Grind all the vegetables in a meat grinder into separate cups.

This is how we twisted the vegetables: carrots, peppers, onions, apples. Place the rolled tomatoes in a deep aluminum bowl to let them cook a little.

As soon as the tomatoes boil, add all the scrolled vegetables: peppers, apples, carrots, onions. Mix everything well. So cook, stirring, for 1.5 hours. The basin is large and stands on two burning stoves. Then we will add other ingredients.

While the adjika is boiling, we will peel the garlic.

We will use gloves to peel and cut the hot peppers into pieces. Remove the seeds from the hot pepper.

We pass the garlic, herbs and

hot pepper

When the vegetable mass has boiled for 1.5 hours, add to it: garlic, herbs, hot pepper, salt, sugar.

Then pour in 1 glass of vinegar and 1 glass of odorless sunflower oil. Stir and cook for another 30 minutes after boiling.

https://www.youtube.com/watch?v=_k640dw9pTc

After the time has passed, turn off the heat and begin pouring into sterilized jars.

Pour into several jars at once, as the mass is hot. We roll up the full jars and turn them over. Take a warm blanket and cover it on top until it cools down.

This preparation is a godsend for barbecue, which we make both in summer and winter.

Zucchini seasoning - delicious video recipe

I hope you enjoy this unusual zucchini recipe.

Required:

Red pepper, cilantro, suneli hops, Imeretian saffron, walnuts.

Cooking method:

The exact proportions, in this case, are not important.

Real adjika has nothing in common with apples, carrots and tomatoes.

Pass red pepper, more than half of the entire mixture, through a meat grinder.
Add dry cilantro, suneli hops, Imeretian saffron.
Walnuts need to be ground finely, but not too much. Nuts improve the taste.
Add salt to taste.

This method of preparing adjika must be prepared with rubber gloves.

recipe for delicious homemade adjika

The raw preparation gives off a fresh taste.

How to make delicious homemade adjika? - video recipe

Homemade seasoning without preservatives is tasty and safe.

Raw adjika from green tomatoes with horseradish

You can prepare adjika not only from ripe tomatoes, but also from green ones. The seasoning will have an unusual color. To add the necessary spiciness, prepare adjika with horseradish and hot pepper.

3 kg of green tomatoes;
200 gr. garlic;
100 gr. hot pepper pods;
100 gr. horseradish root;
1 bunch of dill;
1 tablespoon salt;
1 dessert spoon of sugar.

This is a raw vegetable recipe, so it will take a little time to prepare. Green tomatoes should be of normal size, but not yet starting to turn red. It is also better to take hot peppers green, but this is not important.

Wash the tomatoes well, cut them into several parts, cutting out the stems. We pass the tomatoes through a meat grinder. We will cut off the green tails of the hot pepper pods; we will not clean out the seeds, since they will give the adjika the necessary spiciness. Peel the horseradish root and garlic cloves.

We pass all the vegetables through a meat grinder. This work is not the most pleasant, since the essential substances contained in horseradish root strongly irritate the eyes, so when preparing adjika it is best to provide additional protection to the visual organs.

Along with the vegetables, you need to grind the washed dill in a meat grinder. Mix the resulting green mass by adding sugar and salt. Mix very well so that the seasonings have time to dissolve. Place the finished adjika into dry, clean jars and store in the refrigerator. There is no need to seal it tightly; we cover the jars with simple plastic lids.

Homemade recipe with carrots and apples

To prepare adjika with carrots and apples you need to prepare:

2.5 kg of tomatoes;
1 kg carrots;
1 kg sweet pepper (red);
1 kg apples;
50 gr. capsicum hot pepper;
200 gr. garlic;
1 glass of vinegar (3%);
1 cup of sugar;
1 glass of refined oil;
0.25 cups salt.

Wash all vegetables thoroughly. Cut the tomatoes into pieces, cutting out the places where the stalks attach. Peel the bell pepper from seeds and cut into large pieces. Peel the carrots, wash and cut into pieces. We remove the seeds from the apples; the skin should only be peeled if it is thick or covered with special wax. Cut off the green tips of the hot peppers and leave the seeds.

We pass all the prepared fruits through a meat grinder. Transfer the resulting mass to a cauldron or saucepan with a thick bottom, add vegetable oil and simmer for an hour. At the end of cooking, add salt, add sugar and stir. Then let it cool, add the garlic, which we peel and pass through a press. Add vinegar and stir well. Place the adjika into clean, dry jars and cover with plastic lids. We will store it in the refrigerator.

Adjika with carrots and apples

Required ingredients:

tomatoes - 5 kg;
sweet pepper (large) - 7-9 pieces;
chili pepper - 5 pods;
carrots (large) - 5 pcs;
apples (sour or sweet, to your taste) - 5 pcs;
garlic - 3 heads;
vegetable oil - glass;
sugar - 200 g;
vinegar (9%) - 0.5 cups;
salt - 50 g.

Cooking method:

Peel the sweet pepper and grind in a blender.
Wash the tomatoes, peel them, and chop them in a blender along with the carrots.
Finely chop the chili pepper.
Chop the peeled garlic with a knife.
Peel the apples and grate them on a coarse grater.
Place all vegetables and fruits (except garlic) in a saucepan and boil for 2 hours (over low heat).
A quarter of an hour before turning off the heat, add oil, vinegar, salt and garlic.
Place into containers and roll up.

Adjika goes well with any meat or fish dish. This product can also be served as a snack.

Adjika from parsley

A rather unusual variety of adjika is made from parsley. The seasoning is green in color with a pronounced aroma.

250 gr. parsley;
500 gr. bell pepper (preferably green);
100 gr. dill greens;
4 pods of hot pepper;
50 ml table vinegar;
200 gr. garlic;
2 tablespoons sugar;
1 tablespoon salt.

We sort through the greens, leaving only fresh branches. We wash the parsley and dill, shake off drops of moisture from the branches and let them dry. We cut it coarsely with a knife and chop the greens in a blender.

Remove seeds from bell peppers and cut into large pieces. We clean the hot peppers and garlic, grind all the prepared vegetables in a blender.

Advice! If the blender bowl is small and all the vegetables cannot fit into it at the same time, then you can grind the vegetables separately. And then combine all types of purees in one bowl and additionally “punch” with a submersible blender.

Mix everything, add salt and sugar, pour in vinegar. Stir the mixture until the sugar and salt crystals dissolve. Then we put the adjika into clean, dry jars and cover with nylon lids. We store adjika in the refrigerator.

Adjika from carrots, tomatoes, apples

A popular recipe for adjika from tomatoes and carrots among housewives is as follows:

2.5 kg of ripe tomatoes (can be replaced with 3 liters of tomato juice);
1 kg carrots;
1 kg of sweet juicy apples;
1 kg of bell pepper;
3 pods of hot pepper;
200 g garlic;
150 grams of sugar and vegetable oil;
150 ml 9% vinegar;
a quarter cup of coarse salt.

Prepared, washed vegetables and apples are peeled and passed through a meat grinder three times.
Then the resulting mass is boiled over fire for about an hour, stirring regularly.
About five minutes before the end of cooking, garlic, oil, vinegar, sugar and salt are added to the future adjika.

Mix everything well, bring the mixture to a boil and turn it off. Pour into jars and close them with sterile lids. An excellent addition to chicken and fish dishes, pasta, potatoes, and meat. To get a tender and non-spicy snack, reduce the amount of garlic and hot pepper.

Recipe for spicy adjika for the winter

In its classic version, red spicy adjika, the recipe for which has been passed down from generation to generation, contains the following components:

500 grams of capsicum;
15 grams of cilantro seeds;
10 g basil;
10 g dill;
10 grams of savory;
6-8 cloves of garlic;
nuts and salt - to taste.

This appetizer is used to add a piquant taste to dishes made from vegetables, meat and fish. It usually contains spicy herbs: basil, dill, savory, mint, cilantro - 500 grams in total, and green pepper to taste.