Contacts
the main/ Desserts

Adjika recipe with carrots and bell peppers. Boiled adjika for the winter: the best recipes, cooking features and reviews

Well, who doesn't love the Abkhaz sauce called adjika? It goes well with any kind of side dish and meat, because it has a pronounced tomato flavor and spicy aroma. The Abkhazians ground all the products that they used in the preparation of the sauce with stones, but this does not mean that we need to do the same to achieve the same taste, because there is a blender or food processor at hand that will help us make the sauce of a pasty consistency. We will present you with several recipes on how to make a sauce to preserve it for the winter.

  1. Take 2.5 kg of tomatoes and grind them so that you can pass them through a meat grinder. Just make sure that the vegetables are intact without dents and rot, because such tomatoes cannot be used. If you neglect this rule, then adjika will quickly deteriorate.

  1. When the tomato mass is ready, it will need to be placed in a colander covered with gauze. This stage is necessary in order to drain all the juice from the tomatoes.

  1. In the meantime, mince 500 g of pepper (you can use any sweet vegetable, but, as a rule, housewives use ordinary bell peppers). Also crushed hot peppers- you will need literally 1 medium-sized pod, and 0.150 kg of garlic gruel. Mix everything thoroughly and add to the tomato cake, which has already remained in the colander.

  1. Pour vegetable oil into the preparation for adjika - literally 1 tablespoon, 1 tsp. vinegar, add also 0.1 kg of sugar and ½ tbsp. salt.

  1. Place adjika on the stove. Once it boils, let it simmer for 30 minutes.

  1. During this time, sterilize 0.5 liter cans. From the amount of ingredients that we indicated in this recipe, you get 4 such jars and literally ½ saucers to give your household to try.

Boiled adjika with horseradish for the winter

  1. First of all, we pass the tomatoes through a meat grinder. In all recipes, we will indicate the same amount of 2.5 kg, which is enough for 4 half-liter jars. And you already count from this indicator how many tomatoes you need for the number of cans that you want to preserve.
  2. The next step is to grind 250 g of hot pepper with 1/2 kg of pepper (Bulgarian). We also use horseradish - no more than 1 root, so as not to overdo it with pungency. This option spicy adjika, therefore, we take a fairly large amount of the corresponding ingredients.

Important! When preparing this adjika, protect your skin by wearing gloves. Hot peppers can cause severe burns.

  1. Mix sharp workpiece with tomato, add 110 g of sugar and 60 g of salt to it, put everything on the fire and cook 1.5 tsp.
  2. After that, add 200 ml of vinegar, 125 ml of vegetable oil (olive or sunflower) to the adjika. Boil the sauce over medium heat for 1/6 hour. During this time, we prepare the jars - we sterilize them.
  3. Pour the sauce and roll it up. Do not rush to lower the finished rolls into the basement, let them stand in a blanket at home for a day.

Adjika in Georgian for the winter

Any seasoning that contains the word "in Georgian" is very hot by default. Adjika in this case is no exception. In this recipe, we will use a large amount of hot peppers and a certain set of additional spices, but there are absolutely no tomatoes in this adjika:

  1. We take 1 kg of red hot pepper and grind it in a meat grinder with 0.5 kg of garlic.

Important! Take the fruits of the pepper that are red so that your adjika has a rich bright color.

  1. Add 3.4 cups of salt to the resulting mixture, as well as seasonings mixed together: dill, coriander and suneli hops.
  2. We mix everything well and ram it into jars. As you can see, you don't need to cook anything.

Important! Eat this adjika carefully if you have ailments of the stomach or other organs of the digestive system.

Adjika sweet for the winter recipe

  1. Grind the tomatoes with 3 large bell peppers and 2 hot pepper pods through a meat grinder or blender.
  2. After that, we twist, possibly several times, 250 g walnuts and cloves of 1 head of garlic.
  3. We mix the vegetable preparation with the garlic-nut and season the resulting mass with spices - 3 tsp. coriander, 1 tsp. hops-suneli, 1 pinch of cinnamon and 5 tsp. salt.
  4. Tamp your sauce into the jars. You do not need to cook anything, but it is better to sterilize the banks.

Burning adjika for the winter recipe

If you like hot sauces, you can cook adjika in Georgian style. But there is another option for those who do not use hot peppers in the kitchen. You can replace it with more garlic and add tomatoes:

  1. As usual, grind the tomatoes (in this recipe you can take 3 kg), pass them through a meat grinder with 1 kg bell pepper and 0.2 kg of garlic.
  2. Add 2 tablespoons to the resulting sauce blank. salt and cook everything over a fire for 1/4 hour.
  3. While the sauce is boiling, sterilize the jars, and then fill them with ready-made adjika.

Recipe for adjika with plums for the winter

Adjika plum has a pungent taste with sweet and sour undertones. She is perfect for meat dishes... If meat is often baked in your family, then be sure to prepare such a great seasoning for the winter:

  1. Pass 1 kg of ripe plums through a meat grinder. Plum flavor will be very spicy if you add a gruel of 2 hot peppers and 1 garlic head to it. Of course, the ingredients will need to be cleared of seeds and stalks.
  2. Mix everything, add 2 tablespoons to the resulting mixture. tomato paste and 1 tbsp. sugar and salt.
  3. Put the adzhika blank on the fire and boil it for 20 minutes (at this time, prepare the cans for seaming).
  4. Pour the resulting sauce into sterilized jars, cool them and lower them into the basement.

Bulgarian pepper adjika recipe for the winter

  1. Grind 2 kg of bell pepper through a meat grinder. Add garlic gruel made from 2 heads of this root vegetable to the resulting pulp.
  2. Add salt and sugar to taste to this adjika, 100 g of vinegar, mix everything.
  3. Sterilize the jars and spread the cooked adjika in them, which does not need to be heat treated, it is rolled up raw.

Adjika for the winter tomatoes apples garlic

  1. We pass through a meat grinder 200 g of hot peppers and the same amount of peeled garlic, with 2.5 kg of tomatoes, which it is desirable to blanch, 1 kg of sweet pepper, the same amount of carrots and apples, peeled in advance.

Important! It is advisable to pass all the ingredients through a meat grinder. If you try to transform their pasty mass by blending or some other method, then the tastes will simply mix, and you will not be able to feel every product in adjika, and this is what makes this sauce special and spicy.

  1. We put the resulting mixture on fire and boil it for 60 minutes. During this time, excess liquid will evaporate from the sauce.
  2. Add chopped dill with parsley to the thick, as well as 1 cup of vegetable oil, 2/3 cup of sugar and 2 tbsp. salt. We boil for another 15 minutes, and during this time we prepare the cans for seaming.
  3. We lay out the sauce in containers and lower it into the basement for storage.

Spicy tasty adjika for the winter

This adjika is preserved for the winter by the Armenians:

  1. They pass 5 kg of tomato with 1 kg of garlic and 0.5 kg of hot peppers through a meat grinder.
  2. They fill the resulting workpiece with 50 g of salt, and then pour it into an enamel bowl and stand for 15 days. All this time, the adjika needs to be constantly mixed so that it ferments better.
  3. Then you need to pour the sauce into jars and roll them up.

Adjika a light for the winter

  1. We pass through a meat grinder 1 kg of tomatoes and bell peppers. Add ½ kg of garlic to this.
  2. Season the resulting mass with 20 g of dry hot pepper, 3 tbsp. salt and 2 tablespoons dried parsley root.
  3. The resulting adjika should be infused for 1-2 days in a cold place (preferably in the refrigerator) so that the flavors of all the ingredients that have been added mix with each other.
  4. We lay out the finished sauce in jars, which must be sterilized and dry without fail.

Adjika zamaniha for the winter

  1. We pass through a meat grinder 3 kg of tomatoes with 1 kg of sweet pepper. To this we add 4 pods of hot pepper with 5 heads of garlic, peeled.
  2. Add 2 tablespoons to this mixture. salt and 200 g of sugar, mix everything and pour in 1 glass of vegetable oil.
  3. We set the adjika to cook. It should boil for 15 minutes.
  4. The last step is seaming. Banks must be dry and sterilized.

Spicy adjika recipe for the winter without cooking

  1. Grind 2.5 kg of tomatoes through a meat grinder. Add Bell pepper in the amount of 1 kg. All this is mixed with garlic gruel (you will first need to prepare 300 g of peeled cloves). We do the same with horseradish, which must be used in an amount of 0.2 kg. Chilli peppers are also needed - choose 4 small fruits.
  2. Mix the resulting workpiece well, and then add 1.5 cups of vinegar, 1 cup of sugar and 2 tbsp. salt.
  3. We leave this adjika in the refrigerator for 1 day, after which we transfer it to dry jars, which it is advisable not to forget to sterilize.

Important! You need to store such adjika only in the refrigerator. You do not have to worry about the suitability of the product, adjika of this cooking method can stand for a whole year in a cold place and not deteriorate. But if you have already opened the jar, then it is advisable to use its contents quickly.

Adjika for the winter through a meat grinder

As you have already noticed, in all the adjika recipes that we presented above, the ingredients are chopped only with a meat grinder, so that a person can feel the taste of each product that was used during cooking with the receptors.

Blender is not the best the best option, because it turns products into a paste without leaving any lumps, and adjika needs them - this distinguishes it from ketchup and ordinary tomato juice.

We present you another recipe for adjika through a meat grinder:

  1. Grind 5 kg of tomatoes with bell peppers.
  2. Add to the resulting mass 3 kg of sour apples, 20 hot pepper pods and 5 heads of garlic. We also pass these products through a meat grinder.

Important! In this recipe, the peels from tomatoes and apples do not need to be removed before passing them through a meat grinder.

  1. Pour 1 cup of vegetable oil and ½ cup of vinegar into the sauce.
  2. Pour in 1 cup sugar and 2 tbsp. salt. We mix everything thoroughly so that the bulk ingredients are completely dissolved in the vegetable thickets.
  3. We put the adjika on the fire, boil for 40 minutes, and then put it in the jars that have already been sterilized by this time.

Raw adjika for the winter with tomatoes recipe

This recipe differs from all previous ones in principle in that aspirin is added to it. This is a wonderful preservative, but if you decide to use it, it is better not to give such adjika to children.

  1. We pass through a meat grinder 2.5 kg of tomatoes with 1.5 kg of sweet pepper. Take also hot peppers - 10 pcs. Prepare garlic gruel from 2 heads of this root vegetable.
  2. Salt the resulting adjika.
  3. We measure the number of obtained liters of adjika. Experienced housewives recommend adding 1 aspirin to each half-liter jar.
  4. Let the finished adjika brew in the refrigerator for a day. During this time, the aspirin in the vegetables will completely dissolve.
  5. After that, we roll up the cans and lower them into the basement.

Video adjika tomato for the winter

Adjika classic recipe without cooking for the winter

Many recipes, of those that we have listed in our article, are prepared for the winter without boiling. According to the classic recipe, this is how this sauce should be prepared. We present you with a detailed recipe:

  1. We pass through a meat grinder 500 g of tomatoes with 200 g of bell pepper.
  2. Add here 30 g each of garlic and horseradish root, as well as 1 hot pepper pod.
  3. Salt and pepper adjika to taste and season it all with 30 ml of wine vinegar.
  4. Stir the sauce, stand it for a day in the refrigerator, and then transfer it to sterilized jars and roll them up.

Adjika with vinegar without cooking for the winter

  1. Grind 4 kg of tomatoes and 1.5 kg of bell pepper. We use a meat grinder for this purpose.
  2. Add 3 hot pepper pods and 200 g of garlic here.
  3. Salt the finished adjika and add 200 ml of vinegar to it.
  4. Such adjika can be infused in the refrigerator for 60 minutes, after which it can already be laid out in banks and lowered into the basement.

Adjika is an irreplaceable seasoning. It can not only serve you as a sauce, but also an excellent dressing for borscht or stuffed cabbage rolls. In general, any housewife with a creative touch will definitely find an application for this sauce in her kitchen in the winter season and not only.

Video: "How to cook adjika for the winter"

Adjika boiled for the winter - spicy and spicy snack... The name is borrowed from the Abkhaz, who call this sauce made of pepper and spices without adding tomatoes. They grind hot and bell peppers and season the mass with spices. Georgians, on the contrary, cannot imagine adjika without fresh tomatoes and bell peppers, while a Russian person likes to experiment and adds vegetables and even fruits to this dish.

Boiled adjika cooking technology

There are two main types of cooking adjika: boiled and raw. The first can be stored for a long time in cellars and closets, and the second can only be kept cold. That is why boiled adjika is more popular. You can make blanks for the whole winter and spring. Step by step recipe spicy sauce can be seen in the video:

If you want to make this savory appetizer more spicy, add more hot pepper, garlic and horseradish to it. The acidity is regulated by granulated sugar, lemon juice or vinegar.

Important! Additional ingredients to adjika should be chosen according to your preferences. Remember that apples will add sweetness and eggplant will add spicy notes.

The best recipes for boiled adjika for the winter

The spiciness of the dish depends on the concentration of the components. Adjika can even be green if it is prepared on the basis of green tomatoes. Be sure to add more spices and herbs to adjika. Mint and basil will add flavor to the snack, while cilantro will add spice. The best recipes for boiled adjika for the winter using tomatoes and bell peppers do not require special skills.

Boiled adjika for the winter from tomatoes

It is worth starting with classic recipe boiled adjika. It is prepared without the addition of vinegar and goes well with kebabs and fish. Ingredients:

  • tomatoes - 2 kg;
  • sweet pepper - 1 kg;
  • hot pepper - 3 pcs;
  • onions - 500 g;
  • lemon juice - 2 tbsp. l;
  • oil - 200 ml;
  • seasonings.

Preparation:

  1. You need to prepare the peppers and onions. Scald the tomatoes with boiling water to easily peel off the skin.
  2. Grind all ingredients. Then add oil, lemon juice and spices to taste.
  3. Cook the resulting mass over low heat for 30 minutes, then distribute over the jars.

A small container is more suitable for boiled adjika for the winter. After opening the can, the product quickly loses its aroma, and small containers will allow the snack to not stagnate in the refrigerator for a long time. Some housewives prefer to fry the onions before chopping them. This method will add calories to adjika.

Boiled adjika with garlic

Boiled adjika for the winter with the addition of garlic is an amateur dish, but garlic stimulates the protective functions of the body against colds, which is very useful in winter. Ingredients:

  • tomatoes - 2 kg;
  • sweet pepper - 1 kg;
  • hot pepper - 4 pcs;
  • garlic - 250 g;
  • oil - 200 g;
  • vinegar - 100 g;
  • seasonings.

Preparation:

  1. Boiled tomato and garlic adjika requires additional training ingredients: peppers need to be peeled and soaked in water for an hour, and tomatoes are peeled with boiling water.
  2. After processing, the products must be chopped. Cover with vinegar and oil.
  3. Add seasoning and simmer for 45 minutes. Only after cooking, add chopped garlic and spices to taste to the mass.

For beauty, some housewives add boiled carrots. It needs to be cut into larger cubes so that it stands out.

Spicy adjika

Experienced housewives often add horseradish to boiled adjika for the winter in addition to garlic and hot pepper. To add spice to the dish, basil will be appropriate. It is better to replace vinegar with lemon juice. Ingredients:

  • tomatoes - 2 kg;
  • sweet pepper - 1 kg;
  • garlic - 100 g;
  • chili pepper - 3 pcs;
  • lemon juice - 100 g;
  • seasonings.

Preparation:

  1. You need to peel and chop the vegetables. Cook them for at least 25 minutes.
  2. Finish off the granulated sugar, salt, spices and cook for another 20 minutes.
  3. Finally, add chopped garlic and spices to taste.

Banks for savory snacks must be thoroughly rinsed and sterilized. For storage, you must remove the sauce in a cool place. Direct sunlight should not penetrate into the room, then adjika will be stored for a long time and will not lose its properties.

Apple adjika

Boiled for the winter - original dish that will appeal to all family members. It is not very spicy and is ideal with pasta, sausages and potatoes. Ingredients:

  • tomatoes - 2 kg;
  • sweet pepper - 1 kg;
  • red apples - 1 kg;
  • carrots - 500 g;
  • garlic - 100 g;
  • chili pepper - 2 pcs;
  • oil - 200 g;
  • seasonings.

Preparation:

  1. Scald tomatoes with boiling water and remove the skin. Remove the stalk and seeds from the pepper, and the core from the apple.
  2. Chop all vegetables.
  3. Add oil, spices to the resulting mass and cook over low heat for 2 hours.

Pour the sauce hot. This will reduce the risk of the can exploding. After spilling, it is better to put the container with the lid down, and cover it with a blanket on top. After 8 hours, when the sauce has completely cooled, put it in the cellar.

From zucchini

Zucchini - versatile vegetable, which they try to add to any snacks. They will make the consistency of boiled adjika more tender and less spicy. This product can be eaten neat. Ingredients:

  • tomatoes - 1 kg;
  • young zucchini - 2 kg;
  • carrots - 500 g;
  • red pepper - 500 g;
  • garlic - 100 g;
  • hot pepper - 2 pcs;
  • seasonings.

Preparation:

  1. Rinse and peel all vegetables thoroughly. Zucchini have a soft rind, and if they are young, it can be left on.
  2. Grind all ingredients. Add oil and cook for 40 minutes.
  3. At the end, pass the garlic through the garlic press and let the sauce brew for 15 minutes.

Advice! If there is no garlic press, this is not critical, you can chop it with a knife.

Eggplant

– spicy vegetable... He will make boiled adjika for the winter an integral part of every table. By adding eggplant to spicy sauce, it turns out not just a snack, but aromatic dressing for dishes. Ingredients:

  • tomatoes - 1 kg;
  • young eggplants - 1 kg;
  • red pepper - 500 g;
  • onions - 100 g;
  • garlic - 100 g;
  • chili pepper - 1 pc;
  • oil - 200 g;
  • lemon juice - 100 g;
  • seasonings.

Preparation:

  1. Eggplants need to be peeled. It is rough and this will affect the consistency of the sauce. The rest of the vegetables must be processed according to the standard scheme, then chopped.
  2. Add spices, lemon juice and oil to the resulting mass. Cook for an hour.
  3. At the end, add chopped garlic, stir the sauce and distribute to the jars.

Eggplant adjika is distinguished not only by its delicious aroma, but also by its interesting color. It is ideal for deli meats.

Beetroot

Beets normalize bowel function. One spoonful of beet adjika a day will provide an excellent metabolism. Beet adjika is not very spicy, but fragrant and spicy. Ingredients:

  • tomatoes - 1 kg;
  • red beets - 1 kg;
  • garlic - 100 g;
  • chili pepper - 2 pcs;
  • lemon juice - 100 g;
  • seasonings.

Preparation:

  1. You need to peel the vegetables and cut them into small pieces.
  2. Add spices, oil, nuts and lemon juice before cooking.
  3. Cook for 2 hours, and only add chopped garlic at the end.

The ingredients take so long to cook because of the beets. It should become soft and tender. Experienced housewives add cilantro to this beetroot sauce, it will add originality to the taste.

Red pepper with nuts

Boiled adjika for the winter with walnuts cook in small quantities. This sauce is added to dishes for piquancy. Ingredients:

  • red pepper - 500 g;
  • chili pepper - 500 g;
  • pure walnut - 100 g;
  • salt - 3 tbsp. l;
  • dried parsley and cilantro, 2 g each;
  • garlic - 100 g.

Preparation:

  1. Peel and chop vegetables. Add spices and dried herbs. If the pepper has given a lot of juice, you need to drain.
  2. Grind the mixture with a blender to get a homogeneous mass.
  3. Send the vegetable mass to the stove and bring to a boil.

The mass should be allowed to brew for three days in a dark place. Only then spread out into small jars. You can store it in the refrigerator or in a cool place.

With horseradish

Horseradish makes boiled adjika for the winter unusual snack... If you add a lot of chili, then one teaspoon will be enough to make any dish spicy.

Ingredients:

  • tomatoes - 1 kg;
  • green pepper - 500 g;
  • horseradish - 500 g;
  • hot pepper - 2 pcs;
  • garlic - 3 cloves;
  • seasonings.

Preparation:

  1. All vegetables must be thoroughly washed, chopped and chopped.
  2. Cook the ingredients in a saucepan for 30 minutes.
  3. Add chopped garlic.

For piquancy, you can add a little coriander and basil.

With carrots

Due to carrots, any boiled adjika for the winter will turn out to be bright orange. It will not be spicy, but fragrant.

Ingredients:

  • tomatoes - 1 kg;
  • young carrots - 1 kg;
  • sweet apples - 1 kg;
  • red pepper - 1 kg;
  • garlic - 100 g;
  • lemon juice - 100 g;
  • seasonings.

Preparation:

  1. All components must be cleaned and crushed.
  2. Combine the ingredients in a saucepan and place on the stove. Cook for 45 minutes over low heat.
  3. When the mass has cooled, add spices and lemon juice.

Place in jars only after sterilization. This sauce can be used to dress soups and other dishes.

Terms and conditions of storage

Jars need to be sterilized before the sauce is ready, and distribute hot to the container. Store only in a cool place, protected from sunlight. The average shelf life is 5 months, but many housewives store adjika for a year, without losing its taste. The main situations when products can deteriorate:

  1. Unboiled water gets in.
  2. Poorly peeled vegetables.
  3. Non-sterilized container.
  4. Loose lid.
  5. Storage conditions violated.

Important! When preparing the sauce, stir the ingredients in a saucepan with only a wooden spoon, the steel may oxidize.

Conclusion

Adjika boiled for the winter tastes better when the tongue feels grains of individual ingredients. Do not cut vegetables too finely. It is better to grind all ingredients with a knife, then the structure of the mass will be preserved. You need to cook this snack with gloves, because hot peppers can remain on your hands and injure your skin.

Ingredients:

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

Boiled tomato adjika recipe

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

Now the skin from the garlic instantly leaves, you just have to pick it up a little with a knife. This greatly saves the process of peeling the garlic.

2. We wash the tomatoes and also pour boiling water over them so that they can be peeled from the tough skin. If the skin does not lag behind the first time, drain the water and re-pour boiling water over it. Even the thick-skinned tomatoes should be peeled this time.

Remove the skin from the tomato.

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

4. Scroll tomatoes, sweet Bulgarian and hot chili peppers in a meat grinder.

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

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

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

The most delicious boiled adjika ready! Bon Appetit!

Adjika was invented by the shepherds of the Caucasian people, many years ago. Initially, it consisted of much fewer ingredients - salt, hot pepper, and aromatic herbs, which were rubbed between stones. The way delicious adjika is prepared for the winter now is different from the first recipe that appeared. In the course of its evolution, many recipes appeared, in which they began to add tomatoes, carrots, apples. But this did not make the seasoning worse, but gave life to many new options and now every family can choose their favorite and cook it every year, in the form of supplies for the winter.

Types of modern adjika

Modern cuisine has over 100 adjika recipes. The hostesses have learned how to cook it in such a way that every gourmet can choose his version of this exquisite and spicy dish... For the preparation of this sauce, different products are used, some recipes need to be cooked, while in others all the components remain raw. As a result of such a variety of cooking, you can try: boiled adjika for the winter, raw, green, and many others. Several variations will be described below, the choice fell on the most popular recipes, according to home tasters.

How to choose the most delicious option

Each person has their own preferences, some adore a burning taste, someone likes a sweetish preparation, there are gourmets who are crazy about garlic, and some do not tolerate Bulgarian pepper. How to choose your ideal adjika for the winter, the best recipe that will please the whole family, for this they determine what ingredients the seasoning will consist of. The main thing for cooking is to observe the proportions indicated in the recipe.

"Red Dragon"

Products:

  • hot pepper - 1 kg;
  • coriander - 50 grams;
  • a mixture of peppers, dried herbs - 100 grams;
  • ground cinnamon -10 grams;
  • walnut 10 - pieces;
  • salt to taste;
  • garlic - 300 grams.

Cooking is very simple, first you need to take the pepper and place it for 1 hour in cold water... Thanks to soaking, extra spiciness will come out of it. After that, you need to get it out and grind it to a state minced vegetables... Chop the garlic either with a knife or with a garlic spatula. The nut can be smashed with a coffee grinder. Mix the components and fit into a sterile container, close the lid. This raw spice, with a pungent taste, goes well with lard, can be used for cooking meat and meat rolls, baked potatoes, suitable as a salad dressing, enhance and diversify taste qualities borsch, etc.

"Sting" with tomatoes and garlic

Ingredients:

  • ripe fleshy tomatoes - 5 kg;
  • sweet pepper - 4 kg;
  • bitter pepper (medium size) 4-5 pieces;
  • medium heads of garlic - 5-6 pieces;
  • salt to taste;
  • vinegar 9% - 250 grams.

Cooking begins with washing vegetables. The pepper is cleaned of seeds, the roots are cut off to the tomatoes, the stalk is removed from the hot pepper. All components must be crushed and mixed. Then rock salt and 9% vinegar are added to the finished mass. The workpiece is given time to infuse for 1 hour, so that all the components have time to "make friends". Before pouring the finished sauce into a sterile dish, you must remove it again and, if necessary, correct the taste. Store the finished product in the refrigerator or cellar. This option preserves the healthy vitamins of vegetables that everyone needs in winter.

"Sour - sweet adjika"

You need to have the following products:

  • tomatoes - 1.5 kg;
  • carrots -0.5 kg;
  • Antonovka apples -0.5 kg;
  • chili pepper - 250 g;
  • red pepper -0.5 kg;
  • garlic puree - 350 g;
  • vegetable oil -0.5 liters;
  • salt.

In this recipe, the process of preparing adjika for the winter involves heat treatment... Cooking starts by washing and peeling all vegetables. The apples are peeled, and the center with seeds is taken out. Tomatoes also need to be freed from the skin by dipping them in boiling water for 15-20 seconds, after which the skin is freely removed from them. Bell peppers are cleaned of the stalk and seeds. All remaining ingredients are also cleaned, after which they need to be chopped. To get the garlic puree, finely chop the garlic with a knife, or pass it through the garlic, but you only need to add it at the end. This mass is poured into a bowl for further cooking, sunflower oil is poured in, everything is mixed well and put on a quiet fire. It is necessary to prepare the resulting mixture for 120 minutes, stirring occasionally.

A few minutes before cooking, add the garlic puree and salt, stir well again and let it boil for 10 minutes. The dish is distributed in sterile containers and corked. Then turn over, allowing to cool. Many people like this recipe, it turns out very tasty, it can be served as a seasoning or a ready-made dish.

"Flame"

Required for cooking:

  • young hot pepper - 1 kg;
  • Chopped garlic - 300 mg;
  • Saffron seasoning - 10 mg;
  • Seasoning " Provencal herbs"- 15 mg;
  • A mixture of peppers -10 mg;
  • Salt 120-150 mg;
  • Basil -100 mg.

To prepare this scorching adjika, the pepper is washed and the stalk is removed, then chopped with a meat grinder. The rest of the ensemble members join the base. The fiery food is stored in a glass dish in a cold place.

Green adjika with saffron and garlic will add an exquisite spicy taste and aroma to the dishes. But this is exactly the case when you need to know the measure, when used. This option will not work for people with stomach problems.

"Appetizing"

What is it prepared from:

  • Tomatoes - 1 kilogram;
  • Chopped garlic - 100-150 grams;
  • Parsley, dill - 200 grams;
  • hot pepper - 2 pieces;
  • Sweet pepper - 1 kilogram;
  • Sugar - 2 tablespoons;
  • Salt to taste.

In order to prepare adjika for the winter, tomato puree is made, it is put to cook in a low temperature regime. While the excess liquid is boiled out of the puree, there is an opportunity to start peeling the pepper and garlic. After cleaning, they are also ground. Chop the greens and attach to the tomatoes, then add two types of peppers, boil for another 60 minutes. The total cooking time should take about 3 hours. Finally, add the garlic, salt and add sugar. Pack up and close.

Such boiled adjika turns out to be slightly spicy, sweetish with a sour taste from tomatoes. This tomato adjika is one of the most popular, it can be seasoned with potatoes, served with meat, bacon, and many other dishes.

"Ogonyok"

To prepare adjika for the winter, you need to take:

  • 2-3 kg of ripe tomato;
  • 600 g bell pepper;
  • 600 g. Antonovka apples;
  • 600 g carrots;
  • parsley, dill;
  • Chile - 70 grams;
  • 120 g finely chopped garlic;
  • sunflower oil 250 g;
  • 50 g vinegar 9%;
  • a mixture of peppers and salt.

You don't have to choose for cooking best tomatoes, you can take cracked, crushed ones and just cut them off, wash and divide them into 4-6 parts. Wash, peel and cut the apples. Do the same with carrots and peppers. Grind all vegetables, mix with oil, salt, add a mixture of peppers and vinegar. Mix all the components and place in a cauldron, cook for about 120 minutes, at a low temperature. Prepare chopped herbs and garlic, add them at the end of cooking. Pour the finished product into jars and sterilize for 15-20 minutes. Close with a seaming wrench and turn to cool.

Boiled adjika "Ogonyok" turns out to be extremely appetizing and has long become a favorite recipe of many chefs.

To prepare this sauce, the following products are prepared:

  • plum -600 g;
  • sweet pepper -1.5 kg;
  • quince fruits -1 kg;
  • 1 head of garlic;
  • rock salt, a mixture of peppers;
  • sugar - 1 tablespoon;
  • fragrant herbs.

Cooking process:

First, rinse the food, peel the plums. Get rid of the middle of the quince. Free the pepper from the grains. Grind prepared foods using a meat grinder. Pour the resulting puree into a container and send to the fire. Stir the contents of the pan to boil, then add spices and herbs. After adding new ingredients, it is important to stir the sauce again so that all products merge better into a single flavoring symphony. Leave the adjika on the fire and let it cook for about 5 minutes. After that, you can remove the pan from the heat and add finely chopped garlic. Mix the finished mass with the new added ingredient and leave to cool completely under a closed lid.

Prepare sterilized jars in order to prepare this delicious seasoning.

Undoubtedly, this tasty, fragrant dressing will make any dish spicy and delicious. The specific flavor of quince will give an unusual bright taste.