Adjika boiled with carrots. The best recipes for boiled adjika for the winter. Spicy adjika from tomato and garlic for the winter - a simple recipe with step-by-step photos

Recipes for the most delicious homemade adjika without cooking and with cooking:

Today we’ll talk about the most wonderful spicy appetizer, which is usually spread on a piece of fresh fragrant bread, Her Majesty the queen on our table, the incomparable adjika. This queen is good to eat, even as a bite with hot soup, or with charcoal-grilled meat... it goes well with any savory dish!

The benefits of adjika are undoubtedly great, not only does it preserve the entire range of vitamins and microelements included in the products that make it up, but in general it has a beneficial effect on increasing metabolism, improves appetite and has some antiviral effect.

Well, let’s start with the simplest recipes and gradually complicate them.

The most delicious homemade adjika - Abkhazian hot spicy adjika for the winter

The recipe is classic, traditional, original. The easiest to prepare, literally a ten-minute affair.

Products:

• half a kilo of hot red pepper, slightly dried in the sun, if you don’t want it too spicy, remove the seeds,
• a good bunch of cilantro, preferably collected during flowering,
• a small bunch of young dill sprigs,
• a bunch of parsley leaves,
• 5 heads of garlic,
• 3 tablespoons khmeli-suneli,
• a glass of coarse salt,
• You can add a couple of handfuls of walnut kernels – it’s not for everyone.

Clean everything, wash it, dry it. Scroll through a meat grinder, add salt, mix and scroll a few more times to get a homogeneous paste. Better yet, use a food processor with a sharp knife and chop everything into dust.

Let it sit on the kitchen counter for a couple of days. Place in jars or food containers and store in the refrigerator.

Homemade adjika - recipe with horseradish

An invention of Russian chefs. People call it differently - horseradish, throat-eater, horseradish. Simple and quick to prepare, a set of products for it is abundant in every garden in August. Keeps great in the refrigerator all winter.

• very ripe tomatoes kilogram,
• horseradish is a tenth of tomatoes, classically, but those who like it more spicy add more,
• a couple of hot red chili pods,
• a couple of heads of garlic
• spoon with salt on top.

When working with horseradish, a meat grinder is preferable to a food processor; the texture of horseradish is too viscous.

So, we wash, clean, and dry everything. We turn it through a meat grinder and mix it properly. When skipping horseradish, it’s better to put a plastic bag on the meat grinder and tie it at the outlet neck - it won’t sting your eyes. Or add all the ingredients interspersed, also to reduce the release of horseradish vapor into the air.

Add salt and mix thoroughly until the salt is completely dissolved.

Place in sterile dry jars and store in the refrigerator or cellar.

Very suitable for any first or second course as an addition to bread on cold winter evenings.

Well, very fast and tasty! Guests and family will appreciate the table perfectly.

Ingredients:

• ripe tomatoes 3kg,
• hot pepper only 4 pieces,
• sweet pepper, preferably red 5 pieces,
• garlic 10 large cloves,
• onions 5pcs,
• ½ cup vegetable oil,
• table vinegar 9% 5 50 ml,
• salt - a large spoon.

Let's do it step by step:

1. Wash, clean, dry everything. Cut out the seeds from the pepper.
2. Grind in a meat grinder or chop tomatoes, peppers, onions and garlic in a blender.
3. Mix with vinegar and salt. Lastly add the oil and mix thoroughly.
4. Place in sterile dry jars and store in the refrigerator or cellar.

It will be very tasty at the table!

Video recipe: spicy adjika for the winter - you'll lick your fingers

Open a jar of this fiery preparation on a winter day and remember those summer times at the barbecue.

This recipe will be more complicated and time-consuming, but the result is worth it, take my word for it. In addition, such a preparation can be stored in the cellar for years, if necessary.

The fact is that, unlike the previous ones, we will cook this adjika.

• large, very ripe tomatoes 3kg,
• large carrots 1.5 kg,
• bell pepper 2kg,
• garlic 10 cloves,
• chili pepper 2 pods,
• salt 2 tables. spoons,
• sugar half a glass,
• half a cup vegetable oil,
• half a glass of table vinegar, can be replaced with apple cider vinegar.

Now the preparation:

1. Wash everything, clean it, cut out the seeds from the pepper, dry it.
2. Cut the tomatoes into large pieces into a saucepan, pour in half a glass of water and bring to a boil over medium heat. We don’t let it boil, we immediately remove and cool. We roll out the skins and seeds on a sieve, obtaining thick tomato juice with pulp.
3. In a blender, grind carrots and peppers into dust. Let it simmer on low heat for an hour and a half.
4. Add crushed garlic, salt and sugar, pour in vinegar, stir and let simmer for another 5 minutes.
5. Remove from the stove and quickly place in sterile jars, roll up, turn over and cover until completely cool.

This option gives space to your imagination. You can experiment with this recipe as you like, adding any vegetables and even fruits to it when cooking - everything will be delicious.

Delicious adjika from zucchini in Belarusian style

Another unusual recipe, its other name is adjika with zucchini in Belarusian.

• zucchini 3kg,
• half a kilogram carrots,
• half a kilogram of sweet pepper,
• tomatoes a kilo and a half,
• peeled garlic glass,
• ground red pepper 2.5 tablespoons,
• glass of vegetable oil,
• salt 2.5 table. spoons,
• sugar glass.

The preparation is very simple:

1. As usual, wash, clean, and dry everything. Scroll through a meat grinder or chop in a food processor, garlic too, but in a separate bowl.
2. Mix the resulting vegetable paste with vegetable oil, add sugar and boil in a large roasting pan with a thick bottom for about forty minutes.
3. Add hot pepper and garlic, simmer for another five minutes.
4. Remove from heat, place in sterile jars and seal. Turn it over and cover it until the morning.

The taste of this adjika is delicate, sweet with a piquant sourness, and not very spicy.

Homemade adjika - recipe for the most delicious homemade adjika with a twist

The so-called bitter one. A dish for real men – very spicy!

• tomatoes 5 kilograms,
• carrots 2 kilograms,
• 300 grams of hot chili,
• kilogram of garlic,
• kilogram of pepper-paprika,
• vegetable oil 200g,
• salt spoon with a large top.

Wash, peel and dry all vegetables. Grind through a meat grinder or chop in a food processor. Place in a saucepan, add oil and salt. Simmer for about an hour over low heat, stirring occasionally. Place in sterile jars and seal. Cool under the fur coat.

More interesting articles on home preparations for the winter:

1. Pickled zucchini

How to cook adjika without bell pepper at home - with eggplant and honey

But with eggplants! Somewhat exotic, but delicious - you'll lick your fingers!

You will need:

• tomato 3kg,
• eggplant 2kg,
• garlic 0.5 kg,
• 4 hot chili pods,
• a glass of vegetable oil,
• half a glass of table vinegar 9%,
• parsley to taste, if you really like it, then a good bunch,
• dill is also at your discretion,
• 3 large spoons of sugar,
• Salt table. spoon with a large slide,
• three tablespoons of honey, as much as you can scoop.

Chop all vegetables in a food processor. For greater sophistication, eggplants can be cut into small cubes. Place in a large roasting pan, add salt, mix with sugar and butter and simmer over low heat for 50 minutes.

Add honey and stir thoroughly. Add finely chopped fresh herbs, boil for a couple of minutes and add vinegar. Stir and let sit for a few minutes. Place in sterile jars, put on the lid and cool under a fur coat.

Honey will add a special charm to the dish!

How to cook the most delicious homemade adjika with apples

Also somewhat exotic and incredibly tasty recipe.

Products:

• tomatoes a little more than a kilogram,
• sweet paprika 0.5 kg
• apples 0.5 kg, preferably sour,
• hot chili 3 pods,
• carrots 0.5 kg,
• garlic 2 heads,
• table salt. spoon,
• half a glass table vinegar,
• half a cup vegetable oil,
• sugar half a glass.

Preparation:

1. Wash and dry the ingredients. Remove seeds from peppers and apples.
2. Chop all vegetables except garlic in a blender into dust and place in a large roasting pan.
3. Simmer for approximately 1 hour 20 minutes.
4. Add crushed garlic, butter, sugar, salt and vinegar to the resulting mass and mix. Boil for another three minutes.
5. Place in sterile jars, roll up and leave to cool upside down under a fur coat.

Very tasty and aromatic!

Recipe for homemade adjika without vinegar with plums or cherry plums

But at the same time it’s very unusual, because with plums or cherry plums, whoever likes what!

Ingredients:

• 1 kg plums, preferably unripe or cherry plums,
• 15 good cloves of garlic,
• 2 hot chili pods,
• 5 kg of sweet paprika, ¼ teaspoon each of ground black pepper, coriander, cloves,
• a small bunch of herbs, whatever you find - dill, basil, tarragon, parsley,
• tomato paste 1 spoon,
• salt table spoon with a small top,
• half a glass of sugar.

Preparation:

1. Wash the vegetables thoroughly, remove seeds from plums and seeds from peppers, and dry.
2. Chop the plums, peppers and all the herbs in a food processor.
3. Add salt, add sugar, ground spices, tomato paste, mix thoroughly and simmer for about half an hour on a small fire.
4. Add finely chopped garlic and cook for another three minutes.
5. Place in jars and seal. Turn over under the fur coat until completely cooled.

Bon appetit!

Delicious adjika with lightning-fast preparation!

• Sweet pepper-paprika kilogram,
• a quarter cup of apple cider vinegar,
• Ten cloves of garlic
• two hot chili pods,
• half a kilo of shelled walnuts,
• spoon of salt (tablespoon),
• half a glass of sugar.

Process all vegetables as standard - peel and rinse. Chop into dust in a food processor. Add vinegar, salt and sugar. Boil for 15 minutes and immediately put into jars and roll up the lids. Cool under the fur coat upside down. Store in a cellar or refrigerator.

half a kilo of onions and sweet peppers,

2 chili pods,

half a glass of vegetable oil.

a bunch of cilantro and basil,

10 cloves garlic

lemon,

a tablespoon with a small top of salt.

Preparation:

1. Wash, peel all the main vegetables, remove the seeds from the pepper, cut into pieces and place on a baking sheet. Cover with foil and bake for about forty minutes.
2. Cool and grind in a blender along with chili pepper, lemon, garlic, herbs and salt.
3. Serve straight to the table!

From the history of spicy snacks

Adjika - the word itself is of Abkhazian origin and essentially means bread and salt, a welcome dish when welcoming dear guests. In the old days, the wives of Caucasian horsemen rubbed it on a stone, investing a lot of time and effort into this simple activity. But you and I are modern and advanced people, so we won’t kill ourselves like that. There are food processors, blenders, and meat grinders in our kitchens - let them twist, grind, and crush, and we will keep an eye on them!

Initially, it was a paste-like salty mass of red color, which included various components, red hot pepper and garlic, coriander and blue fenugreek... Don’t be afraid of blue fenugreek, that’s what it’s called in the smart way Utskho-Suneli, it’s almost always included in the composition for all of us famous hops-suneli.

However, over time, people learned to add a lot of other healthy and nutritious vegetables and even fruits and nuts to adjika, making it less salty and spicy, quite suitable for our inexperienced European stomach.

The color has also changed, and now they make green adjika from green peppers. It is very convenient to use in a mixture with sour cream or mayonnaise to prepare various sauces and as a seasoning for soups.

Rules for preparing homemade preparations

Right here I’ll tell you some general rules when preparing adjika, so as not to repeat them in each recipe, and I’ll highlight them in italics:

• Wash vegetables and other ingredients thoroughly and be sure to dry them on a towel, especially for those recipes that do not require heat treatment - not a drop of water should get into the dish!
• Be sure to sterilize the jars and lids and let them dry!
• Important!!! First we sterilize the jars - then we start cooking!
• It is advisable to wear gloves when handling hot peppers to avoid getting burned!

Well, that’s probably all about adjika, a delicious, aromatic and varied seasoning that takes its place of honor on my table. I hope yours does too now!

Why do we all love spicy and aromatic adjika? It's simple, because its versatility is undeniable. Feel free to serve it with any meat, chicken or even fish. This appetizer will be a big hit at any gathering. You can consider adjika as an independent dish - simply offer it with dark or white bread.

I want to offer you the most famous vegetable snack options for any occasion. All the recipes from them are worthy of your attention, and therefore it’s worth trying to cook each one, you just have to work hard.

A skillful housewife will use all the tomatoes for future use; they can be prepared, used for stewing or baking, or eaten fresh in salads. But among a large number of tomatoes, there will always be those that are worth processing specifically for adjika, with minor damage and dents.

Many claim that this spicy snack during the cold season is an excellent antiviral remedy. And it’s impossible to disagree with this, because natural ingredients, including hot pepper and garlic, guard your health and your loved ones. In addition, its bright taste whets the appetite, improves the overall tone of the body and mood.

Of course, you can find your family’s favorite adjika recipe and prepare it every year, or you can be patient and pamper your family with different snacks. Don’t forget about quality caps before preserving the finished product, so that adjika will delight us with its taste until spring.

Homemade adjika from tomato and garlic

This recipe can perhaps be called a classic version of adjika for lovers of spicy tomato snacks. All you need to prepare it is vegetables, garlic and spices. Be sure to prepare this snack for your family. You will succeed!

You will need:

• 2.5 kg tomato
• 0.5 kg sweet red pepper
• 150 g garlic
• 1 PC. hot pepper
• 100 g sugar
• 50 g vegetable oil
• 0.5 tbsp. spoons of salt
• 25 ml vinegar 9%

Cooking method:

Glass jars and lids must first be sterilized

Wash the tomatoes thoroughly, cut them, remove the stems with a knife, cut off any bumps and dents.

Pass the tomatoes through a meat grinder

Line a clean colander with several layers of gauze and place it in a cup

Place the crushed tomatoes in a sieve on cheesecloth, let stand until the maximum amount of clear juice comes out

The liquid from the lower bowl must be drained from time to time

This step will allow you to avoid prolonged evaporation of the liquid from adjika, reducing its preparation time

Wash the bell pepper, cut it, remove the seeds (or leave as desired)

Peel and rinse the garlic

Mince garlic, bell pepper and hot pepper

Remove the tomato mass from a colander, remove the gauze

Mix it with crushed pepper

Add sugar, salt, stir in a saucepan (kettle)

Place the pan on the fire, boil and cook over moderate heat for 30 minutes

Divide the mixture into sterilized jars, immediately cover them with lids, and close with a key for preservation.

From the total amount of products you will get a little more than 2 liters of adjika

Bon appetit!

Adjika from tomatoes with eggplants for the winter

Adjika made from tomatoes and eggplants turns out very tasty. It’s not difficult to prepare, and everyone without exception will be happy to enjoy the wonderful taste and aroma in winter. If you have never prepared this version of adjika, then it’s time to try it. Good luck!

You will need:

• 1 kg eggplants
• 2 kg tomatoes
• 0.5 kg sweet bell pepper
• 1 PC. hot chili pepper
• 1 PC. garlic
• 0.5 tbsp. (125 ml) table vinegar 9%
• 1 cup (250 ml) refined vegetable oil
• 4-5 tbsp. l. Sahara
• 1 tbsp. l. rock salt
• 1 tsp. dried basil
• 1 tsp. coriander beans

Cooking method:

1. Crush basil and coriander into powder in a mortar
2. Wash the tomatoes, remove the stalks with a knife, remove the seeds from the peppers, also cut off the stalks of the eggplants and peel them.
3. Pass tomatoes, eggplants and sweet peppers separately through a meat grinder with a fine grid.
4. Also grind the garlic through a meat grinder, if desired, pass it through a press
5. Next, place the tomatoes in a large saucepan, pour in vegetable oil, add salt, sugar, stir, bring to a boil, cook the tomatoes over moderate heat for 10 minutes.
6. Add chopped eggplants to the pan with the tomatoes, cook the mixture for another 10 minutes, stirring the vegetables so that they do not burn to the bottom
7. Now add chopped bell and hot peppers, cook the mixture for 10 minutes
8. Add ground spices, add chopped garlic, vinegar - from the moment of boiling, cook for another 3 minutes, adjust the amount of salt and sugar to your taste
9. Pour the hot mass into sterilized jars, close with boiled lids using a key
10. The jars should cool upside down, wrapped in a warm blanket for a day, then store adjika in a cool place

Bon appetit!

Cooking fresh adjika with garlic without cooking

This is an excellent option for a fresh spicy tomato snack without cooking. The only condition for its storage is that the finished product must be stored in the cold. Enjoy fresh adjika at home!

You will need:

• 1.5 kg tomatoes
• 1 PC. hot pepper
• 100 g garlic (1 head)
• 1 tsp. heaped salt
• 2 tsp. Sahara

Cooking method:

Rinse peppers and tomatoes

We choose vegetables that have more pulp than juice

Peel and rinse the garlic

Prepare the meat grinder

Clean the tomatoes from any bumps or dents, cut out the base of the stalk

Cut the pepper, remove seeds

Grind the tomatoes in a meat grinder, throw in the garlic and pepper in the middle of the grinding process

Add salt and sugar according to recipe

Mix well for about 5 minutes

Sterilize jars and lids in advance in any way convenient for you.

Pour adjika into jars, immediately close the lids

Keep refrigerated

Bon appetit!

Delicious adjika made from tomatoes and apples

Here is a very original and amazingly tasty adjika recipe. Apples give this snack a piquant sweet and sour taste, pairing well with the other ingredients. It’s worth trying to prepare such a winter snack for your family; both adults and children will like it.

You will need:

• 1 kg carrots
• 1 kg sweet pepper
• 1 kg apples
• 100 g hot pepper (optional)
• 200 g peeled garlic
• 200 ml vegetable oil
• 200 ml vinegar (9%)
• 70 g salt

Cooking method:

Prepare a saucepan of at least 6 liters

From this volume of products you will get 5.5-6 liters of delicious adjika

Rinse all components well and dry

Peel carrots, core apples

Add apples to the carrots; they can be chopped in a blender or passed through a meat grinder

Cut the tomatoes into four parts, remove the base at the stem

Cut bell pepper, remove seeds

Grind vegetables in a meat grinder, add to chopped carrots and apples

Boil the mixture over medium heat, simmer for an hour

Mix well until smooth

Place the hot mixture into sterilized jars, immediately cover with clean lids, and close with a key for preservation.

This adjika does not require additional heat treatment!

Can be stored indoors at room temperature

Bon appetit!

Adjika from tomatoes with zucchini for the winter

Here is a wonderful recipe for tomato adjika with zucchini. Such a simple appetizer to prepare, but very tasty, bright and aromatic. Short heat treatment of products allows you to preserve everything useful in vegetables until winter. Be sure to prepare a few jars of this deliciousness!

You will need:

• 1.5 kg tomatoes
• 1 kg zucchini
• 300 g red bell pepper
• 300 g carrots
• 1 PC. hot chili pepper
• 2-3 pcs. garlic
• 100 ml vegetable oil
• 100 ml vinegar 9%
• 2 tbsp. l. salt
• 50 g (2 tbsp) sugar

Cooking method:

1. From these products you will get a little more than 2 liters of finished product
2. Wash all vegetables thoroughly, cut the tomatoes, cut out the base at the stalk
3. Cut the peel off the zucchini; if they have large seeds, remove them.
4. Peel carrots and garlic, remove seeds from bell and hot peppers
5. Pass everything through a meat grinder with a large grid into one 10 liter stainless steel pan.
6. Put it on high heat, stirring, after boiling, reduce the heat to medium, cook for 30 minutes
7. Next, add vinegar, oil, salt, sugar, cook for another 10 minutes.
8. Immediately place the hot mixture into sterilized jars and cover with clean lids (screw or turnkey)
9. Turn the jars over onto their lids, cover with a warm blanket for 12-24 hours until completely cooled, store in a cool, dark place

Bon appetit!

Video recipe for adjika from tomatoes with horseradish without cooking

Homemade adjika for the winter is a delicious vegetable snack. It can be added as a side dish or eaten simply with bread. Every housewife tries to prepare homemade adjika.

There are many adjika recipes for the winter. We have collected for you the most delicious recipes for homemade adjika for the winter. Choose and cook for your family and friends.

Real adjika is only pepper, without tomatoes. To prepare it, you need rubber gloves - the mixture burns your hands. Not everyone can eat it. However, this is a classic recipe, so we start with it.

To prepare real “male” adjika you will need:

• 1 kg red hot pepper (chili);
• 0.5 kg garlic;
• 3/4 cup salt, grind No. 0;
• 0.5 cups of mixture: coriander, suneli hops, dill seeds;
• latex gloves.

How to cook classic adjika without tomatoes:

Let's make some minor adjustments to the recipe, which will make the adjika less hot and suitable for consumption.

Namely, we will replace most of the hot pepper with sweet pepper – paprika. Let's say 800 g of paprika and 200 g of hot pepper.

We cut off the stalks of the pods, shake out the seeds and grind them in a blender (if you use a meat grinder, skip three times). We do the same with garlic, it is also advisable to chop the coriander and dill seeds - and mix everything thoroughly.

At the end we add salt - ideally we should get a homogeneous paste-like mass. You can add chopped fresh herbs - cilantro and dill, but in this case the color of adjika will not be so bright and attractive.

Homemade adjika with tomatoes for the winter

A variety of options are possible here.

Adjika with tomatoes without cooking

Products:

• 3 kg of tomatoes;
• 1 kg of sweet pepper;
• 0.5 kg garlic;
• 150 g hot pepper;
• 0.5 cups salt;
• 3 tbsp. l. Sahara.

Preparation:

Grind all ingredients in a meat grinder, mix, add salt, sugar, and leave overnight. In the morning, drain the excess liquid and put the adjika into jars and store in the refrigerator.

Adjika from tomatoes and garlic

Ingredients:

• 3 kg of tomatoes;
• 2 kg of sweet pepper;
• 300 g garlic;
• 150 g hot pepper;
• 0.5 cups sugar;
• 0.5 cups 9% vinegar;
• 1 glass of sunflower oil;
• 0.5 cups salt;
• 400 g of fresh herbs - cilantro, dill, celery;
• to taste – coriander, suneli hops, walnuts.

Recipe for winter adjika made from tomatoes and garlic:

Grind the tomatoes and peppers through a meat grinder. Stir, add oil and cook over low heat for an hour with constant stirring.

Cool, add vinegar, sugar, salt, crushed garlic. Grind the greens in a blender. Mix everything thoroughly, let it brew - delicious adjika with garlic is ready for the winter.

Shades of taste of such adjika are achieved by varying dosages of additives - spices and seasonings. It is also permissible to vary the proportions of the main components. The last recipe often uses apples, carrots, horseradish, and eggplants.

Adjika with carrots and apples

Products:

• 2.5 kg tomato;
• 500 g carrots;
• 500 g sour apples;
• 500 g bell pepper;
• 250 g vegetable oil.
• 100 g garlic;
• 1-2 pods of hot pepper;
• 250 ml. vinegar 9%;
• 2 tbsp. salt;
• 100 g granulated sugar.

Preparation:

Wash, peel and grind all vegetables in a meat grinder. Drain into a wide bowl and add vegetable oil. Cook the resulting mass over low heat for 2 hours.

Add chopped garlic, 1-2 pods (depending on the size and your taste) of hot pepper, peeled from grains. Pour in vinegar.

Salt and add sugar. Mix everything thoroughly, bring to a boil and place while hot in jars. Roll up.

Adjika with horseradish and garlic from tomatoes for the winter without cooking

Ingredients:

• paprika - 1 kg.
• tomatoes - 2.5 kg,
• garlic - 250 g,
• hot pepper - 250 g,
• horseradish - 250 g,
• salt - 0.5 cups,
• sugar - 1 glass,
• vinegar - 1 glass.

How to cook:

Grind everything through a meat grinder (do it in a large bowl), add salt, sugar, vinegar and stir. Watch out for the spice! Who likes it how?

The yield of the finished product is approximately three liter jars; excess liquid can be drained.

Spicy adjika for the winter

Ingredients:

• ripe red tomatoes 2.5 kg;
• sweet and sour apples 500 g;
• sweet bell pepper 500 g;
• carrots 500 g;
• dill greens 50 g (optional);
• parsley 50 g (optional);
• peeled garlic 120 g;
• red hot pepper 75 g;
• vegetable oil 250 g;
• vinegar 9% 2 tbsp;
• black pepper;
• salt.

The yield of the finished product is 2.5 liters

Spicy adjika for the winter - step-by-step recipe with photos:

Adjika in Kiev style

Products:

• 5 kg of ripe tomatoes;
• 1 kg bell pepper;
• 1 kg apples (the more sour the better);
• 1 kg carrots;
• 2 tbsp. spoons of salt;
• 200 g sugar;
• 400 g vegetable oil;
• 2 tbsp. spoons of red hot pepper (you can put 1 tbsp. black plus 1 tbsp. red).

Preparation:

Pass all vegetables through a meat grinder (it is better to first peel the tomatoes or pass them through a juicer). To make tomatoes peel easily, pour boiling water over them for 3-5 minutes.

Season with butter, sugar, salt, spices. Then boil for 2-3 hours until the desired consistency. Pour the finished adjika hot into sterilized jars. Roll up the jars and seal them. Ready!

Adjika recipe without tomatoes

Ingredients:

• sweet bell pepper 2 kg;
• garlic 200 g;
• red hot pepper 150 g;
• salt 2 tbsp;
• sugar 8 tbsp;
• vinegar 6% 300 ml.

Preparation:

Peel all vegetables and grind through a meat grinder.

Add salt, sugar, vinegar to the resulting vegetable mass, place in jars and roll up.

Georgian adjika for the winter

Georgian adjika with walnuts and hot pepper

Ingredients:

• 1 kg dry hot red pepper;
• 50-70 g coriander seeds;
• 100 g khmeli-suneli;
• a little cinnamon (ground);
• 200 g walnuts;
• 300-400 g of cool salt (coarse);
• approximately 300 g garlic.

Preparation:

Soak hot red pepper for 1 hour. Add coriander, suneli hops, cinnamon, nuts, garlic and salt. Pass 3-4 times through a meat grinder with a fine grid.

Store anywhere, at any temperature, but preferably in a sealed container, otherwise it will dry out.

Adjika mixed with salt is good for coating chicken or meat before frying in the oven.

Georgian adjika from hot pepper

Recipe Ingredients:

• 2 parts khmeli-suneli;
• 2 parts red pepper;
• 1 part garlic;
• 1 part coriander (ground cilantro seeds);
• 1 part dill.

How to cook Georgian adjika:

Pass pepper and garlic through a meat grinder. Add spices to them. You can also add finely crushed nuts. Sprinkle the mixture with coarse salt and pour in wine vinegar with a strength of 3-4% to form a moist, thick paste.

Well suited for long-term storage in tightly sealed glass or ceramic containers.

Be sure to wear rubber gloves when preparing adjika.

Recipe for Armenian adjika without cooking

Products:

• 5 kg of whole tomatoes;
• 1 kg garlic;
• 500 g of bitter capsicum;
• salt to taste.

How to cook:

Pass everything through a meat grinder. Add salt. Leave in an enamel bowl for 10-15 days for the adjika to ferment, remembering to stir it daily.

You need to salt the tomato juice before adding the garlic and pepper, otherwise the taste of salt will not be felt later.

A simple recipe for homemade tomato ketchup for the winter

Products:

• 1 kg tomato;
• 300 grams of onions;
• 1 teaspoon ground pepper;
• 5 carnations;
• 3 teaspoons salt;
• half a glass of sugar.

Preparation:

Wash the tomatoes and onions, peel and chop. Place in a separate pan. Place over low heat and bring to a boil, stirring occasionally.

Add salt, sugar, spices. Mix. Cook until the onion is ready - you will get excellent homemade ketchup!

Recipe for tomato paste for the winter at home

Any housewife would like to always have tomato paste on hand. It is not difficult to prepare it at home. Only ripe tomatoes are suitable for this. Even a small amount of unripe fruit will deteriorate the quality of the paste.

The washed tomatoes are placed in a saucepan and cooked until they are softened, then passed through a meat grinder with a fine grid.

The resulting mass is boiled in an enamel basin until its volume decreases by 2.5-3 times. There is no need to pour the whole mass into the basin at once - when it boils, it will overflow.

It is better to add gradually, in small portions as the water evaporates. Cook over high heat, stirring continuously.

The finished puree is placed hot into jars and rolled up. The jars and lids are pre-soaked in hot water for 10 minutes. The rolled up jars are sterilized in boiling water for 10-20 minutes and only after that they are stored in a cool place.

To preserve the puree without hermetically sealing, it should be salted before the end of cooking (at the rate of 100 g of salt per liter jar). To prevent tomato paste in an open jar from becoming moldy, sprinkle it with salt and cover it with a thin layer of vegetable oil. You can also sprinkle with dry crushed horseradish leaves.