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Homemade adjika for the winter - the best recipes for preparing it with and without cooking. Adjika: the best tomato recipes for the winter with photos Boiled spicy adjika from tomato recipe

Every kitchen has a group of spicy seasonings and snacks that go perfectly with meat dishes. Many of them are prepared based on vegetables, hot spices and herbs. In the Caucasus, such seasonings include adjika. Here it is prepared from hot capsicum, garlic and salt, it turns out thick and oily. This seasoning is liked by many of our compatriots, but some find it unusually spicy and salty. As a result, skillful housewives adapted her recipe by including tomatoes. Adjika with tomatoes and garlic turns out to be more tender and juicy than the traditional Abkhazian one, and it is good in its own way. It can also be served with meat, or can be used instead of a savory snack or even spread on a sandwich.

Cooking features

Adjika with tomatoes and garlic can be raw, that is, cooked without heat treatment, or boiled. Additional ingredients may be added to it. Most often these are bell peppers, onions, apples. Of course, seasonings made according to this different recipes, will differ, but we can also outline the general features of preparing this dish.

For adjika, you need to choose ripe, or even overripe, tomatoes. The fruits are allowed to be cracked. The main thing is that they are not rotten or spoiled.
Pieces of tomato skin found in the seasoning make it less pleasant to taste. Therefore, most often tomatoes need to not only be chopped with a blender or minced through a meat grinder, but also peeled. If you don't know the little details, this process can take a lot of time. But there is actually a simple way to skin tomatoes, and once you know it, you can do it in minutes. Boil the water. Make cross cuts on the tomatoes. Throw the vegetables into boiling water for a couple of minutes. Using a slotted spoon, transfer to a bowl with cold water. After a few minutes, remove the tomatoes from the cold water and, grasping the skin by the loose ends, remove it.
Adjika made from tomatoes and garlic almost always includes hot pepper. It also needs to be crushed. This can be done without removing the seeds from the pepper or after they have been removed. In the first case, the seasoning will be much spicier.
When processing garlic and hot peppers, protect your hands with gloves. Otherwise, you may get burned. This is especially likely if you prepare adjika in large quantities.
Garlic loses much of its pungency when cooked. If you want it to retain its piquant taste, add it only 10 minutes before the snack is ready.
Be sure to sterilize the jars into which you plan to pour adjika. Otherwise, it will quickly spoil, regardless of the cooking method.

Adjika made without cooking can only be stored in the refrigerator. If the seasoning has been left for a long time heat treatment, it can also be stored at room temperature.

Adjika from tomatoes and garlic without cooking

Composition (per 4 l):

tomatoes – 3 kg;
Bell pepper– 1.2 kg;
garlic – 150 g;
hot capsicum – 100 g;
table vinegar (9 percent) – 150 ml;
salt – 40 g.

Cooking method:

Wash the tomatoes, dry and cut. Place in boiling water for a few minutes, then cool by transferring to a container of ice water. Clean.
Cut out the stems along with the seals next to them. Tomato pulp cut into large slices.
Peel the garlic.
Wash the sweet peppers. Cut off the stems and remove the seeds. Rinse again, dry and cut into large oblong pieces.
Wash the hot peppers. Remove the stems. Cut each pod into several pieces. If you want a spicier seasoning, do not remove the seeds, otherwise it is better to get rid of them.
Scroll all ingredients through a meat grinder. You can also use a blender if that seems more convenient to you.
Place the vegetable mixture in a common container. Add salt and vinegar. Mix well. Leave to infuse for an hour.

While the adjika is infusing, you will have enough time to prepare the jars. Then you just need to fill them with aromatic seasoning, close them tightly and put them in the refrigerator.

Classic adjika with tomatoes and garlic

Composition (per 5 l):

tomatoes – 2 kg;
garlic – 0.5 kg;
bell pepper – 3 kg;
hot capsicum – 0.3 kg;
vegetable oil – 100 ml;
table vinegar (9 percent) – 40 ml;
sugar – 40 g;
salt – 40 g.

Cooking method:

Prepare the tomatoes by peeling them and cutting them into pieces.
Wash and clean both types of peppers.
Separate the garlic cloves and peel them.
Separately grind tomatoes, peppers and garlic through a meat grinder.
Mix the tomato and pepper puree, set the garlic mass aside for now.
Place the pan with tomato-pepper puree on the fire. Heat until it starts to boil.
Add salt and sugar, pour in vinegar and oil. Cook over low heat, stirring occasionally, for an hour and a half.
10 minutes before readiness, add garlic and stir.

The finished snack just needs to be placed in prepared jars and rolled up. This adjika stands well at room temperature.

A simple recipe for adjika from tomatoes and garlic

Composition (per 4 l):

tomatoes – 2 kg;
garlic – 5 heads;
hot peppers– 2 kg;
salt – 40 g.

Cooking method:

Peel the tomatoes and pass through a meat grinder.
Remove the seeds from the pepper. Grind the pepper using a meat grinder and mix with tomato puree.
Grind the peeled garlic with a blender or meat grinder.
Place the pan with tomato puree and pepper on the fire and bring to a boil.
Add salt and garlic. Cook for 7–8 minutes.
Place in sterilized jars and seal them tightly.
Turn over and cover the jars, leaving them like that until they cool.

This very hot seasoning should be stored in a cool place. It doesn't have to be a refrigerator - a cellar or unheated pantry will also work.

Adjika with tomatoes, garlic and apples

tomatoes – 2.5 kg;
garlic – 0.2 kg;
capsicum – 150 g;
bell pepper – 1 kg;
carrots – 1 kg;
apples – 1 kg;
salt – 60 g;
sugar – 150 g;
vegetable oil – 150 ml;
table vinegar (9 percent) – 150 ml.

Cooking method:

Wash and peel vegetables and fruits.
Scroll them through a meat grinder twice. Chop the garlic separately.
Set aside the garlic and mix the remaining vegetables. Applesauce should also be mixed with vegetables.
Place the resulting puree in a thick-bottomed saucepan.
Place on low heat and cook for an hour.
Pour in the oil and vinegar, add sugar and salt, and garlic. Stir.
Continue cooking for 10 minutes.
Place in prepared jars, seal them and store in the pantry.

This recipe doesn't turn out too well spicy seasoning, so it can be served as an independent snack.

Adjika with tomatoes and garlic is one of the most popular seasonings. It can be served with meat or as a separate dish.

Today I want to invite you to prepare a delicacy called “pepper salt”. Intrigued? I’ll tell you a secret - this is what we used to call a familiar and beloved dish - adjika. Although in the old days even the process of its preparation was significantly different from the modern one. Just imagine, all the products were ground between two stones... Incredible, right? They say that this method allows you to preserve the aroma of all products, since high-quality vegetable fibers are ground. This method of preparing adjika probably still lives high in the mountains. But in our modern rhythm of life, with the presence of kitchen assistants, this task now happens much easier and faster. I share recipes that will not take much time, but will leave a pleasant aftertaste after tasting.

Adjika from tomatoes and garlic for the winter with cooking

This year's tomato harvest exceeded all expectations. Just have time to preserve and look for new recipes. But I have one, which I have been closing for many years, and the adjika always turns out aromatic and spicy. This is how you open a jar in the snowy winter and enjoy it - both for bread and as a side dish, and it’s also suitable for borscht. They say that such a seasoning was invented in Abkhazia and the word is translated as “salt”, I won’t argue, but every housewife has her own signature recipe, which is passed down “by inheritance” and repetitions are not welcome. In the original Georgian or Abkhaz adjika, you will never find any apples, carrots, or other “extra” vegetables that interrupt the taste of real “salt”. My recipe does not claim to be authentic, but try it, I assure you, you will like it.

Ingredients:

tomatoes – 0.5 kg;
bell pepper (sweet) – 2-3 pcs;
hot pepper – 1 piece;
onion – 1 piece;
carrots – 1 piece;
garlic – 1 small head (6-7 cloves);
sugar – 25g;
salt – 0.5 tbsp;
vegetable oil – 50ml;
vinegar 9% - 0.5 tbsp.

How to make adjika from tomatoes with garlic and carrots for the winter with cooking

This adjika is well preserved in the pantry, does not swell, does not ferment.

Raw adjika from tomatoes and garlic for the winter without cooking

Hot adjika will become not only a spicy snack for you, but also a tasty addition to any lunch. If you have worked up an appetite, it will help satisfy your hunger - just spread it on a piece of black bread. To spicy snack has retained its fresh aroma and taste; it is prepared raw, that is, without cooking. Let's cook today delicious adjika from tomatoes, and hot spices will give it a piquant taste. You can season any dish with it, so be sure to prepare a couple of jars for the winter. Vegetables are preserved raw maximum benefit, and what could be better? Our recipe is quite simple, accompanied by step by step photos, so if desired, every novice cook can easily repeat it.

What we need:

red ripe tomatoes – 1kg;
garlic – 100g;
sweet bell pepper – 500g;
chili pepper – 1-2 pcs.;
salt – 1.5 tsp;
fresh parsley and dill - 0.5 bunch;
sugar – 1 tsp;
9% table vinegar – 2 tbsp.

How to close adjika for the winter without cooking:

Adjika from green tomatoes, apples and garlic for the winter: a simple recipe with cooking

Those who grow tomatoes in the country know that the fruits do not always have time to ripen, and the vagaries of the weather are unpredictable. So why should they disappear green? But no. If the brown tomato salad has already been closed, but there are still vegetables left, use the adjika recipe made from green fruits. It differs in color and taste from classic red.

Grocery list:

green tomatoes – 350g;
onion – 1 head;
hot pepper – 1 piece;
bell pepper – 1 piece;
apple – 1 piece;
sunflower oil – 60ml;
sugar – 1 tbsp;
salt – 0.5 tbsp;
basil – 1 sprig (or 0.5 tsp dried);
vinegar 9% - 25ml.

How to prepare adjika from green tomatoes for the winter

Store in the refrigerator or cold pantry.

Proper adjika from green tomatoes is not boiled, but ferments for a couple of days. They say this is a real Georgian recipe. But in our conditions, when the apartment is hot in winter, such deliciousness will not last long, it will “sour.” But according to the recipes above, the jars don’t shoot, they stand well in the apartment, although it doesn’t sit in our apartment for a long time, it goes away first.

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 tastiest boiled adjika ready! Bon appetit!

Meat dishes and side dishes often need supplementation in the form of hot sauces such as ketchup and pastes that improve the taste of the main dish.

For example, spicy tomato adjika for the winter, prepared according to the best recipes, perfectly complements any dishes of meat, potatoes and pasta. Moreover, this paste can be made from both well-ripened and unripe green tomatoes, the main thing is to add a lot of pepper.

Adjika from tomatoes for the winter

Ingredients

Red tomatoes – 4 kg;
Garlic cloves – 400 g;
Horseradish roots – 8 pcs.;
Dill and parsley – 4 bunches each;
Red bell pepper – 20 pcs.;

Sweet pepper – 10 pcs.;
Hot pepper – 40 pcs.;
Vinegar 9% - 2 cups;
Granulated sugar – 8 tbsp;
Salt – 8 tbsp.

Instead of table vinegar If desired, use apple juice, medium-sized horseradish roots, and non-iodized salt.

How to prepare spicy adjika from tomatoes according to one of the best recipes for the winter

Adjika made according to simple recipe raw method, brings the greatest benefit, since vitamins and other valuable substances are preserved in it. Let's prepare a healthy additive for dishes according to the following recipe:

We wash the sweet peppers, cut them and remove the seeds and cores, remove the stalks.
We wash the hot peppers and remove the stalks, leaving the seeds inside the fruits.
Remove the skins from the garlic cloves.
Cut the tomatoes into pieces, removing the rough green stems from the fruit.
Remove the peel from the washed horseradish roots and chop the roots.
Wash the dill and parsley.
Grind the prepared vegetable ingredients using a meat grinder, setting a fine grid.
Mix the mixture thoroughly with sugar and salt, cover and leave for a couple of days.
Pour in the vinegar and, after mixing everything well, pour into sterile jars.

We roll up the jars and put them in a cool place where bright light does not penetrate. The specified amount of ingredients will yield about 6 liters of product.

Spicy adjika with onions and tomatoes

Ingredients

Ripe tomatoes – 5 kg;
Onion – 600 g;
Carrots – 1 kg;
Red sweet pepper – 1 kg;
Garlic – 400 g;

Hot red pepper – 6 pcs.;
Olive oil – 0.5 l;
Granulated sugar – 2 cups;
Salt – 0.5 cups;
Table vinegar 6% - 0.5 l.

For greater spiciness, we use more bitter varieties rather than salad onions. It is advisable to use tomatoes with thin skin.

Some chefs add not only pepper and garlic to adjika for spiciness, but also onion. It makes it more spicy and beneficial in terms of strengthening the immune system, and enriches the taste of the product, as well as those dishes to which it is added.

Let's make delicious adjika for the winter using a detailed recipe:

We wash the sweet peppers, remove the seeds and tails, and grind them in a meat grinder.
Chop the washed tomatoes and grind them using a meat grinder.
Cut the peeled carrots and twist them in the same way.
We do the same with peeled onions, garlic cloves and hot peppers without seeds and stalks.
Place the chopped ingredients in a saucepan, bring to a boil and cook over low heat for half an hour.
Add oil and vinegar, stir and cook for the same amount of time.
Mix with salt and sugar and cook for an hour: spicy tomato adjika, made according to the best recipes for the winter, should boil down by 1.5 times.

Place the finished product in sterile jars, seal and store in the refrigerator. We use this adjika with our favorite dishes and improve our health!

Adjika from green tomatoes

Ingredients

Green tomatoes – 4 kg;
Bell pepper – 2 kg;
Hot pepper – 1.2 kg;
Garlic cloves – 300 g;

Granulated sugar – 200 g;
Vinegar 9% - 200 ml;
Salt to taste.

Sweet peppers, like hot peppers, can be of any color.

How to make spicy adjika from green tomatoes

Adjika according to a simple recipe, doable even for novice cooks, with the addition of green tomatoes turns out no worse than its analogue with red tomatoes. This product is an excellent replacement for industrial ketchups and sauces.

Let's make it according to a simple recipe:

We wash the vegetables.
We clean the peppers from seeds.
Grind peppers, garlic and tomatoes in a meat grinder.
Mix the vegetable mass with sugar and salt and cook over low heat for half an hour.
Add vinegar, stir, and pour into sterilized jars.

We roll up the jars and keep them warm for a day, after which we put them in the cellar or refrigerator.

There are many options for preparing this delicious product, like adjika, a spicy tomato for the winter, but they are all tasty in their own way. If a person has kidney, stomach or intestinal diseases, it is better to choose mildly acute formulations, but if there are no health problems, the most acute options can be appreciated. In any case, after making adjika with your own hands, no one will want to buy it in a store.

Adjika from tomatoes and peppers for the winter- one of the most common recipes for its preparation, even though it is far from classic recipe, common in the Caucasus. Adjika made from tomatoes and peppers for the winter, the step-by-step recipe of which I want to show you today, turns out to be moderately sweet and sour and a little spicy due to the capsicum.

Of course, the amount of hot pepper can be increased in this recipe if you like spicier adjika. Due to the fact that it is not very hot, it can even be eaten with spoons. Like other types of adjika, it will be a good addition to various meat and fish dishes.

In addition, adjika made from tomatoes and peppers will also come in handy for the winter during baking and stewing vegetables and meat. I often add this adjika to kharcho soup or red borscht, which makes the aroma of these dishes brighter. In a word, tomatoes and peppers make it so delicious that you'll lick your fingers. As you know, adjika from tomatoes with pepper and garlic for the winter will cook with cooking.

Ingredients:

Bell pepper - 2 kg.,
Tomatoes - 2 kg.,
Garlic - 300 gr.,
Hot chili pepper - 1-2 pcs.,
Sunflower oil - 4 tbsp. spoons,
Salt - 3 tbsp. spoons,
Vinegar - 7 tbsp. spoons,
Sugar - 5 tbsp. spoons

Adjika from tomatoes and peppers for the winter - recipe

Wash bell peppers, tomatoes and hot chili peppers. Pods bell pepper cut lengthwise into two parts.

Cut out the seed ridge and tail. Rinse the pepper halves under running water. Prepare the hot pepper pods in the same way.

Peel the garlic cloves.

Cut the tomatoes into four parts.

All vegetables for adjika are prepared. Now you need to grind them in a meat grinder or grind them in a blender.

Pour the adjika base into a saucepan.

Cook adjika over low heat for 30 minutes. During cooking, adjika must be stirred to prevent it from burning to the bottom of the pan. After this time, salt the adjika.