Sweetish-spicy adjika is the most famous seasoning from Caucasian cuisine. The sauce has millions of fans around the world, any housewife can prepare it, and without special financial costs prepare homemade adjika for the winter. The recipes on this page are the best, as they say: “Try it and you’ll lick your fingers!”
The best adjika recipe for the winter from tomatoes
The best adjika comes from perfect combination sweet and bitter peppers, juicy tomatoes and spices. The recipe is simple, the process easy cooking, and the result is tasty and very healthy. This adjika can be rolled up for the winter and used as a seasoning for any hot dishes, side dishes or cold appetizers.
To prepare you will need:
Preparation:
First, let's prepare the ingredients. Peel the garlic, remove the seeds from the peppers, and divide the tomatoes into halves and remove the stems.
First the tomatoes and Bell pepper pass it through a meat grinder (you can chop it in a chopper) and send it to simmer in a saucepan. Cook for at least 20 minutes, the time can be increased if you want the adjika to be thicker!
Next, grind the hot pepper and garlic, and place this hot mixture in a saucepan. 2 minutes before the end of cooking, add the remaining ingredients: salt, sugar, vinegar and oil. Mix everything thoroughly and let the adjika simmer a little more. When hot, roll the sauce into sterilized jars and place on the lid.
It is better not to add greens to adjika during cooking; you can chop cilantro or parsley immediately before use.
You can store the blanks on the balcony and even in your home pantry!
Spicy adjika recipe - you'll lick your fingers
The famous culinary specialist Olga Matvey offers a recipe for delicious spicy adjika or homemade ketchup “You'll lick your fingers!” It is prepared quickly, simply and effortlessly, and the products are healthy and delicious seasoning cost pennies.
Ingredients for preparation:
Preparation:
- We will pass peeled sweet peppers, chopped tomatoes, hot pods without tails, onions and carrots through a meat grinder. At the end, twist a little ginger and get a beautiful bright aromatic mass.
- Place the saucepan on the fire, bring to a boil and cook for 30 minutes.
- Add sunflower oil, the remaining spices, mix and simmer the adjika for about 1 hour over low heat.
- 10 minutes before the end of cooking, pour in apple cider vinegar, simmer a little more and pour into jars while hot.
Such adjika can be stored in any cool place and is always at hand for the hostess. Enjoy your spicy aftertaste!
Adjika without cooking - a recipe for the winter
Adjika according to this simple recipe cooked in many families around the world. Taste fresh vegetables and a pleasant bitterness remind of summer, and preparing it for the winter without cooking preserves vitamins and beneficial features natural ingredients. Include this adjika in your winter menu and you will be guaranteed 100% protection against colds!
Few ingredients:
Preparation progress:
We’ll prepare it for the future adjika Plastic container 5 liter capacity with a lid where we will throw all the ingredients.
Let's put a meat grinder or chopper and scroll through the peeled vegetables one by one. First, let's skip the tomatoes, then the sweet peppers, when it comes to the hot pods Do not touch your eyes and lips under any circumstances! It burns!
Season the vegetable mass with salt, sugar and vinegar, mix thoroughly and cover with a lid. The adjika will infuse a little and will be ready for use. Bon appetit!
Adjika for the winter just like in the store
Georgian adjika Ojakhuri comes from the USSR. Those who lived in that great country will be able to cook, taste and remember the taste of childhood. It is very similar to the seasoning that was sold in stores and used in great demand among undemanding Soviet citizens.
Products:
Preparation:
- Using a hand mill, turn the spices into a free-flowing powder. Cut the tomatoes into slices and remove the stems; remove the tails from the peppers.
- Pass the garlic, tomatoes and hot peppers through a meat grinder. Add ground spices, sugar and salt to the vegetable puree. Mix everything thoroughly and simmer over low heat for about 4 hours.
The smell of store-bought Soviet adjika revealed the presence of Utskho-Suneli in the Georgian seasoning. It was she who gave the dish that unusual and memorable taste.
Adjika “Ojakhuri” is dark in color and a little dry. But this is a real aromatic concentrate of delicious and healthy Caucasian cuisine!
Adjika recipe with apples
Housewives wrote down the recipe for delicious adjika with apples in their culinary notebooks, constantly prepared them and passed on their little piquant secrets from parents to children. It was also called adjika at home. But this was not just a spicy condiment, but a real autumn sauce with fresh fruity notes.
Let's prepare the ingredients:
Preparation:
- We pass juicy tomatoes through a meat grinder or punch them with a blender. Place the puree into a saucepan and add the chopped carrots into it. Next, scroll through the sweet peppers and seeded apples.
- Mix all the multi-colored vitamin ingredients, add hot peppers directly with seeds into the mixture, and begin to boil the adjika.
- After boiling, reduce the gas and cook the adjika for 60 minutes. During this time, scroll through the garlic and 5 minutes before turning off the heat, add it to the mixture. Pour oil there, add sugar and salt. Boil for another 5-7 minutes and pour the hot adjika into jars.
If we close the seasoning for the winter, then add 2 tablespoons of 9% vinegar to the pan along with the garlic.
The result is a bright, aromatic sauce with a sweet, sour and spicy taste. Simply delicious!
And finally. Adjika can be spread on bread, added to any dish as a side dish, eaten with small spoons and used in baking Italian pizzas.
Good luck with your preparations and look forward to new recipes!
Everyone is familiar with this spicy Caucasian appetizer, which is prepared from hot red pepper with the addition of salt, garlic and spices. For example, we are happy to buy a jar or another in the store. As a rule, this is either an Abkhazian or Georgian product.
But you don’t have to buy it, but prepare it yourself. Of course, such as prepared in accordance with centuries-old traditions peoples of the Caucasus, we may not succeed, but we can make it spicy and tasty without any doubt.
Moreover, now this snack, beloved by many, is prepared from non-traditional ingredients. Thus, it is cooked with the addition of bell peppers, tomatoes, plums and even zucchini. But of course red is added everywhere hot peppers. After all, this snack has another name “amtsa”, which means “fire”.
And even though these combinations are not entirely traditionally Caucasian, they turn out extremely tasty. Therefore, when peppers, fleshy tomatoes, juicy zucchini and spicy garlic- it means it’s time to prepare a spicy “delicacy”.
And I want to bring to your attention, in my opinion, some of the best recipes in this category. They are all different, and everyone can choose the option to their liking.
This recipe requires only four ingredients - hot red pepper, garlic, salt and spices. In the traditional version in the Caucasus, a large flat stone is used to grind them, it plays the role of a mortar. And with a smaller stone, like a pestle, the pepper is first crushed, and then other components are added to it.
In this case, the seeds are not removed from the pod, but are ground together with the pulp. This gives a special taste to a real Abkhaz appetizer.
Another feature is the proportions. 70% of very hot pepper should be 30% salt, garlic and a mixture of spices and seasonings. The classic spice blend is coriander, thyme, oregano, basil seeds and parsley. Pozhennik is also added to the mixture if it can be acquired.
We will need:
- hot pepper – 1 kg
- salt – 10 teaspoons
- garlic – 100 gr
- ground coriander – 4 teaspoons
- thyme – 2 teaspoons
- oregano – 2 teaspoons
- basil and parsley seeds - one teaspoon each
Preparation:
1. Unfortunately, we don’t have stones, so we will have to grind all the components using a meat grinder or food processor. And the first thing that will come into play is pepper. The spicier it is, the better. You need to wear gloves when working with it, and you should also open a window, or at least a window.
To prevent the pepper from releasing a lot of juice during processing, it should be kept for 4 days. kitchen table on a napkin, or in a suspended state so that it wilts slightly.
If you don’t have time to wait, you can cook from fresh ones. And if there is a lot of juice, then simply squeeze it out after chopping.
Then you need to cut off the stalk of the pod and cut it into several parts, for ease of chopping into kitchen assistant. If the pods are small, then you can put them whole in a bowl. There is no need to remove the seeds. IN classic version they must be present. It is thanks to them that the snack gets its unique taste.
2. If you use a food processor for chopping, place some of the chopped pepper in a bowl and grind everything as finely as possible.
If you are going to grind it through a meat grinder, you need to have the smallest nozzle and turn everything three times.
3. Add half the garlic and grind again. Then again pepper, and again garlic. This will make the mass more homogeneous.
4. Grind oregano, thyme and basil seeds in a mortar or grind in a coffee grinder. If you also have coriander in seeds, then grind it together. If ground, then you can add it, although freshly ground is of course preferable.
In general, all seasonings should end up in the form of a fine powder.
5. Pour them into the bowl of the food processor along with salt and grind everything again. If you used a meat grinder, the mixture will be quite easy to mix.
Place the mixture from the combine bowl into a bowl in which it will not oxidize.
6. Preliminary stage The preparation is complete, now the appetizer needs to be allowed to brew. According to the rules, it is kept at room temperature for 3 days, and if it’s cool outside, then 4. To prevent the precious aroma from eroding, and also to prevent it from irritating the eyes, it should be covered with a lid or foil.
However, you should leave a small gap to allow the mixture to breathe.
7. Then you can put it in jars, screw the lids on tightly and put it in the refrigerator. There it can be stored for up to one year.
You can serve the appetizer with any first and second courses. You can also add it when preparing hot lunches and dinners.
Traditional Abkhazian recipe with walnuts
Adjika is prepared in this way not only in Abkhazia, but also in Georgia. This is a very simple method that will be loved by those who cook it at least once.
It can be prepared simply to eat right away, as well as for storing for the winter. It should be stored in the refrigerator.
We will need:
- red hot pepper – 1 kg
- walnuts – 200 gr
- parsley – 50 gr
- cilantro – 50 gr
- coarse salt - 3/4 cup (174 g, or 5.5 tablespoons)
- ground coriander - 3 tbsp. spoons
Preparation:
1. Rinse the hot red pepper in cool water and dry. It is best to choose ripe red pods; thanks to them, the snack will turn out beautiful and aromatic.
The bitterness of the product comes from the seeds, so they should be removed. To do this, you need to wear rubber gloves and arm yourself sharp knife. It is not advisable to do this procedure with bare hands, the juice of the pepper remains on the skin for a long time and cannot be washed off with water.
And if you accidentally touch your eyes or other mucous membranes, this will certainly cause a burn.
Cut off the stalk of the pod, cut it into two equal halves and use the tip of a knife to remove the seeds along with the partitions.
2. Now we need to chop the pods. This can be done in a meat grinder or food processor. Choose the method that is more convenient for yourself.
Peppers vary in their juiciness, and if you have a particularly juicy variety, you can lightly squeeze it. Finished product It shouldn't turn out liquid.
3. Walnuts sort through, it is imperative to do this, because you may come across partitions and pieces of thick shells. Then chop them, also using one of the kitchen assistants.
4. Finely chop the washed and dried greens with a sharp knife. It’s better to also use a chopper for this. In this form, the mass will look more homogeneous.
5. Mix all prepared ingredients. Add ground coriander and salt to them. It is best to have coarse salt. And if you have the opportunity to grind coriander seeds in a coffee grinder, then you can get a simply divine aroma.
6. Stir the mixture until smooth, cover with a lid and leave to infuse at room temperature. It should stand for three days. During this period of time it should be stirred 2 - 3 times a day.
7. After this time, place the snack in clean, dry jars small size, close with lids. Will fit as nylon covers, and screwed.
8. Place in the refrigerator and store there. Shelf life is approximately 1 year. Although, if the jar has already been opened, then it is advisable to eat it within a month.
Here is such an easy to prepare recipe. You can prepare a spicy snack using it in half an hour. And then enjoy its taste and aroma all winter.
We love to spread it on a piece of bread or pita bread and eat it with first or second courses. It is great served with meat, and sometimes added to a prepared dish. I recommend it, it's very tasty.
Recipe for the most delicious homemade adjika made from plums for harvesting for the winter
You can also make adjika from plums. Although some will say that this sauce is not called that. And maybe they will be right. A sauce made from plums is called tkemali.
Let's figure out what the difference is. The first appetizer has a rather spicy base, while the second is softer and sometimes not spicy at all.
But if you add more hot pepper and garlic to the second, softer sauce, then you can probably call it adjika. Be that as it may, a dish with this composition of ingredients and name exists, and it turns out incredibly tasty. And we will not leave it unattended.
We will need:
- sour plums – 1 kg
- bell pepper – 5 pcs
- red hot pepper – 3 pieces (large)
- garlic – 2 heads
- hops-suneli – 15 g
- salt – 1 teaspoon
- sugar – 2 tbsp. spoons
It should be noted that dark plums will produce a darker snack, while light plums will produce a naturally light or greenish one. And you can cook from any.
Preparation:
1. We will use plums that are dark, quite large and with dense pulp.
They should be washed and the pit removed. Then boil water and put the prepared fruits in them, cook for 5 - 6 minutes over low heat.
2. Meanwhile, peel the pepper, one and the other, from the stalk and seeds and cut it into smaller pieces. This will make it easier to grind.
You may want to wear gloves when working with hot peppers.
3. Remove the plums from boiling water using a slotted spoon, or you can drain them in a colander. Then place in a food processor bowl and puree.
4. Place sweet and bitter peppers, peeled garlic and seasoning there. First pass the garlic through a press, or simply chop it finely. You can also immediately add salt and sugar to the mixture.
Grind into a homogeneous mass. Then transfer to a saucepan, put it on the fire and bring to a boil. After boiling, simmer over low heat for 20 minutes.
5. In the meantime, or even a little in advance, prepare two half-liter jars and lids. They should be washed and sterilized. Then let it dry.
6. When the appetizer is cooked, immediately pour it into jars while still hot.
Cover with lids and tighten.
Delicious aromatic snack You can eat it immediately, and when rolled up, you can store it in a dark, cool room for a year.
And after the jar is opened, it can be stored for not so long, and always in the refrigerator. However, as a rule, it is eaten very quickly and does not stagnate in the refrigerator.
A simple and quick recipe for the winter with tomatoes and garlic
Most likely, the residents of the Caucasus, when they see this recipe, will say that this is not adjika at all, and maybe we can agree with them. But nevertheless, this is one of the most popular recipes among many housewives. And this is exactly the way they always prepare such an appetizer, calling it this way and nothing else.
Therefore, thanks to the enormous popularity and people’s love for this sauce, or appetizer, I decided to include it in today’s article. By the way, when we lived in Uzbekistan, we called the appetizer “Ogonyok”. The ingredients were practically the same for all housewives, but each one decided on their quantity himself.
Some liked it spicier, others sweeter. Some people added sugar and vinegar, others didn’t... Therefore, you can experiment with them yourself, year after year creating the most “tasty” proportion for yourself.
We will need:
- red bell pepper – 2 kg
- tomatoes – 1 kg
- hot capsicum – 3 pcs.
- garlic – 100 gr
- sugar – 1/2 cup
- vegetable oil– 1/2 cup
- vinegar 9% – 1/2 cup
- salt – 1 tbsp. spoon
I also came across recipes where they take 2 kg of tomatoes and 1 kg of pepper. But in my opinion, in this ratio the appetizer turns out to be somewhat liquid. Therefore, the proportion indicated in the recipe personally seems to me more correct.
Preparation:
1. Wash and dry vegetables. Cut into pieces and then twist them all through a meat grinder, pouring each batch into the pan in which we will cook our appetizer.
You can also grind them in a blender, you can choose the method at your discretion.
Hot peppers can be pre-peeled from seeds, or you can twist them directly with them. In this case, the appetizer will be spicier and will acquire an even greater aroma and rich taste.
We don’t touch the garlic for now, we’ll need it a little later.
2. Place the pan on the fire and bring the contents to a boil. Then reduce the heat and simmer over low heat at a low boil for 40 - 50 minutes, the mass should boil down slightly. During this period of time, you should not forget about the contents, and you should stir it periodically.
3. While everything is cooking, you can wash and sterilize the jars and lids. For this amount of ingredients we will need approximately 5 half liter cans. After processing, turn the jars over so that all the water drains from them.
4. And so our mass has boiled down slightly, and the allotted time has expired, which means it’s time to add salt, sugar, vinegar and vegetable oil. Make sure it is odorless.
5. Let the mixture boil and cook after that, while stirring, for exactly 5 minutes.
6. During this time, pass the garlic through a press. And add it to the pan. Stir, then let simmer for another 5 minutes.
7. Now you can put the contents into jars. Fill them to the very top and screw on the lids. We turn the jars over, cover them with a blanket and leave them in this state until they cool completely.
The warmer you wrap the jars, the longer the sterilization process will take, which will be very great for high-quality storage.
8. You can store the snack in a cool, dark place. And after you open the lid, it’s already in the refrigerator.
This appetizer can be served as a sauce for all main courses. It is good with meat and fish dishes and with sauce. It can also be used as a seasoning for preparing first and second courses, adding a little bit instead of tomato paste.
The best homemade tomato recipe without cooking
This recipe can also be used to prepare an appetizer, which is popularly called no matter what. I know such names - adjika, ogonyok, cobra, gorloder. And just like with all favorite cooking methods, there are several options. I'll tell you about one of them. And I will also touch on others that are similar.
The recipe is simple and very quick.
We will need:
- tomatoes – 4 kg
- red bell pepper – 1 kg
- red hot pepper – 3 – 5 pcs (depending on size and taste preferences)
- garlic – 400 gr
- salt - to taste
- aspirin – 5 tablets
Preparation:
1. Wash all vegetables, drain and dry, or wipe with paper towels. There should be no water left on the vegetables at all.
2. Then peel them from the stalk and cut them into pieces convenient for twisting them in a meat grinder. Decide for yourself whether to leave the seeds in the hot pepper. It will make the appetizer more spicy. As for my choice, I prefer to remove them along with the partitions.
Choose tomatoes of a variety that is fleshy and does not give a lot of juice. If there is a lot of it, the snack will turn out liquid. We won’t cook it, and we won’t have the opportunity to boil the mass down.
Also, do not use the juice in the pan that will certainly remain when we mince all the pieces, for the same reason.
3. Pass all prepared vegetables through a meat grinder, along with peeled garlic. Prepare a large saucepan and place the entire mixture into it.
There is another way in which one more component is added - horseradish. It is used both for taste and for accuracy, so that the snack does not sour. There is no specific amount; everyone adds it to their taste. Some are root, some are two.
But for us, hot pepper and aspirin will serve as a “safety cushion”. Therefore, we will refuse horseradish in this version.
4. Salt to taste. First add a level tablespoon and mix, then try, if there is not enough salt, you can add a little more. I cannot indicate the amount of salt, since the juiciness of the tomatoes and, therefore, the volume of the resulting mixture may be different for each housewife.
Therefore, here your own taste will be your best assistant.
5. After you have dealt with the salt, add crushed aspirin tablets. Of course, you can add a certain amount to each jar, but then all jars must be of equal volume, which is not always possible.
And so all the acid will disperse evenly throughout the mixture and everything will be distributed more evenly.
Instead of aspirin, you can add 9% vinegar. There are also options where sugar is added, as well as fresh or dried herbs. But these are completely different recipes, and maybe someday we will consider them too. And today all attention to our wonderful way.
6. Wash and sterilize jars and lids in advance. Place the prepared snack in them. This amount of ingredients will yield approximately 5.5 - 6 liters of snacks. Therefore, prepare jars according to this volume.
Close with screw caps and store in a cool place. If you live in your own home, then best place There will be a cellar, and if in an apartment, then a refrigerator. If you don't have enough space in the refrigerator, you can make half a batch.
This snack can be stored until summer. It is delicious to eat with any dishes and even just spread on bread.
Delicious adjika made from zucchini, recipe “Finger lickin’ good”
As a rule, if you have country cottage area and you plant zucchini on it, then they give excellent harvests. And often there are so many of them that you don’t even know what to do with them.
That's why they cook with them and snacks. And also spicy adjika. And I want to offer you a very simple and tasty recipe.
We will prepare it in no time large quantities just to pamper yourself delicious snack. But in general, such a snack can be prepared for the winter. To do this, you just need to prepare the jars and lids in advance.
We will need:
- zucchini – 500 gr
- tomatoes – 250 gr
- tomato paste – 2 tbsp. spoons
- carrots – 80 – 100 g
- sweet bell pepper – 80 – 100 gr
- hot red pepper – 1 large pod
- garlic – 1 large head
- salt - to taste
- vegetable oil – 6 tbsp. spoons
- sugar – 1.5 tbsp. spoons
- vinegar 9% – 15 – 20 ml
- allspice – 5 – 6 peas
The weight of all vegetables is given in an already peeled state.
Preparation:
1. Wash and dry all vegetables, then peel, removing the stem. If the zucchini is young, you can take it with the skin and seeds, and if it is quite mature, then the skin should be peeled and the seeds and soft center removed.
Remove seeds from bell peppers. You can leave the hot peppers with the seeds or remove them. But you should know that with adjika seeds it will be about twice as spicy.
And also all large vegetables should be cut into pieces that are convenient for grinding them in a meat grinder. It is better to use the middle nozzle for this.
2. Twist the zucchini, carrots, bell peppers and tomatoes in succession.
3. Transfer the chopped vegetables into a saucepan in which we will cook the appetizer. Place over medium heat and bring to a boil while stirring. Then reduce the heat to low and cook for 20 minutes, remembering to stir the mass so that it does not stick to the bottom.
4. After the time has passed, add salt to taste and sugar into the pan, add tomato paste and hot pepper chopped with a knife. And also pour oil, preferably it is odorless.
5. Wait until the mixture boils again, and cook over low heat for another 10 minutes. Then add the garlic, crushed using a knife or a press, as well as allspice crushed in a mortar.
It will give the dish a wonderful aroma.
Mix everything and cook after boiling for 5 minutes.
6. And we still have one unused product left - vinegar. Pour it into the boiling mass, stir and immediately turn off. The recipe gives two meanings, if you like it sour, then add large quantity those who don’t love – less.
7. Transfer the adjika into a bowl or jar, let it cool a little and eat with pleasure. It turns out very tasty, just spread it on bread.
The snack turns out to be very tasty, they say about this one that when you eat it, you even lick your fingers!
Dry cooking method in Georgian style
To prepare a spicy snack this way, you need dried hot peppers.
To do this, you can collect it from the garden while still green, hang it and wait about 1.5 months. During this time, all the moisture will come out of it and it will turn red.
Although some housewives limit themselves to waiting one and a half to two weeks.
We will need:
- dried hot pepper – 600 g
- garlic – 1 – 2 heads
- allspice – 2 teaspoons
- cloves – 3 buds
- coriander – 2 tbsp. spoons
- Bay leaf- 5 pieces
- cumin – 0.5 teaspoon
- rosemary – 1 teaspoon
- cumin – 0.5 teaspoon
- basil seeds – 1 teaspoon
- salt – 1 tbsp. spoon
Preparation:
1. Place all the spices in a frying pan and fry them there while stirring for 30 seconds. You can put them all together, or you can fry them separately.
2. Dried and slightly dried red capsicums can be seeded if desired. And if you like a spicier snack, you can remove only the stalk.
For this procedure, it is better to wear rubber gloves to avoid getting burned.
3. Cut it into 1 cm cubes with a knife and place it in a food processor bowl.
Grind into crumbs.
4. Grind all the spices in a coffee grinder, then add them to the mixture and grind everything together.
5. Transfer the contents to a bowl and place the garlic in the bowl. It will also need to be finely chopped.
Then add to the total mass. Make sure that no water gets into the mixture, especially if you rinse the garlic in it. It should either dry out or be thoroughly dried.
6. Now all that remains is to add salt and mix the mass. If it is difficult to do this with a spoon, you can mix it with your hands. But be sure to wear protective gloves, otherwise you may get severe burns.
Divide into jars. If desired, you can add a little more sugar.
The mixture turns out to be very aromatic, somewhat dry at first, but then the garlic will give juice. It can be served with soups, main courses, and is especially good with meat dishes.
It turns out to be quite spicy and its consumption for dishes is quite small. The finished product can be perfectly stored in the refrigerator for up to six months.
If it turns out to be too spicy for you, then you can add it to the already prepared tomato paste.
It will be enough to add just 1 teaspoon to a small jar, or to taste. If necessary, you can also add salt and sugar there. In any case, you can try and adjust the amount of added components to your taste.
In this case, it will no longer be such a dry mass as in the initial version.
Adjika amtsa
“Amtsa” translated from Abkhazian means “fire”, which in principle is quite suitable for the name of this spicy Abkhaz snack. And now this word has become famous brand company "Abkhazproduct", where the famous snack is prepared only from natural products.
And in fact, the first recipe we used is quite suitable for the name “Fire”. However, in this chapter I will tell you one more nuance of preparation.
In Abkhazia, after picking, hot peppers are hung in large bundles somewhere from the ceiling in a ventilated place, slightly dried, and then prepared as a snack.
And sometimes it dries out, and then they soak it. To do this you need to fill it hot water and hold it there for a while.
Then the seeds are removed. After which you can already cook with it. For a kilogram of hot pepper, take 300 grams of garlic and fresh cilantro. All this is ground with salt, and we grind it in a meat grinder.
The result is a spicy, vigorous snack.
Video about how adjika is prepared according to ancient recipes in Abkhazia
And in conclusion, I would like to invite you to watch a film that was made with great love for Abkhazia and its famous dish.
It shows how adjika is prepared to this day in villages. How pepper is prepared, how it is dried, and how on a stone with bare hands, without fear of all the hotness of the pods, they grind all the components with another stone.
The film is permeated with kindness, love and dignity. Take a look, you won't regret it. I watched it several times and enjoyed it all!
Dear friends, I tried to make today’s selection of recipes very tasty. They all turned out completely different, with their own flavor and character.
They say that in Abkhazia, each housewife prepares adjika in her own way, and each one turns it out differently taste qualities. At the same time, everyone uses the same products. So what's the secret? No one knows.
Today we use different components, and therefore the taste will also be different. But if you cook with desire, with good mood, then everything cooked will certainly turn out very tasty.
Maybe this is where the secret lies!
Bon appetit!
Among all preparations, we hold homemade adjika in special esteem, the recipe for the most delicious homemade adjika I have been carefully storing it for many years. Once upon a time I wrote it down on a piece of paper, after accidentally talking at the market with a woman selling peppers and tomatoes. Every time I prepare adjika from tomatoes for the winter, I remember it with great gratitude. The recipe has long been spread among all our acquaintances and friends, because it really is very tasty, not a single store-bought sauce has ever come close to homemade adjika. For our taste, it is ideal - moderately spicy, aromatic, thick, suitable for many dishes.
Ingredients:
- Meaty tomatoes – 2.5 kg;
- red sweet pepper – 500 g;
- peeled garlic – 100 g;
- hot chilli pepper – 2-3 pcs;
- carrots – 250 gr;
- sweet and sour apples – 250 gr;
- salt - to taste;
- sunflower oil – 250 ml.
How to prepare adjika from tomatoes for the winter
For adjika, vegetables are crushed through a meat grinder so that the finished seasoning does not have a uniform texture, but is grainy, with very small pieces of boiled vegetable pulp. Cut out the spot on the tomato where the branch was attached. I don't remove the skin, it's unnecessary waste time, it still won’t be felt in the finished adjika. Shake out the seeds of the sweet pepper and remove the stem. Cut out the center with the seeds from the apples. We clean the carrots and cut them lengthwise into strips - this will make it easier to put them into the meat grinder. Peel the garlic and leave the hot peppers with the seeds. We weigh the vegetables after peeling, the list of ingredients shows the net weight!
Grind the prepared ingredients through a meat grinder. The photo shows that the mass was not homogeneous, like, but with small pieces of vegetables.
Pour into a cauldron or large saucepan. Turn the heat up to the highest setting so it boils faster. When “bulks” appear on the surface, reduce the heat to low, cover with a lid, and leave to simmer for an hour and a half. Periodically check how the vegetables are cooked. Remove the lid and leave the fire low. We continue to cook adjika for the winter for another 35-45 minutes, without covering it. Stirring the thickening slurry from time to time, evaporate the liquid.
Pour sunflower oil into the thickened vegetable mass, any kind, but always refined. Stir, driving the oil away from the walls of the cauldron, mixing it into the seasoning. It will become oily and will begin to splatter as it cooks further. In order not to get burned, not to stain the stove and everything around, we cover the cauldron with a lid, but not tightly, but leaving a narrow gap. Cook for half an hour, stirring occasionally.
A few minutes before the end of cooking, add salt to the adjika and squeeze the garlic through a press. Stir. We put a little in a saucer and try it - you should like the taste of homemade adjika. If there is not enough salt or spice, add what is necessary.
Wash the jars in advance. We also wash the lids with hot water and baking soda, pour boiling water over them and place on low heat. We sterilize the jars before filling so that they are hot. I place it on a small saucepan of water, turning the jars upside down, and sterilize small containers for two minutes. Just before one jar is filled, the second one will already be steaming. Fill to the very top and screw tightly. You can wrap it in a blanket, I leave it on the table to cool without additional heating.
Although the process is somewhat labor-intensive, in essence, active cooking is just preparing vegetables. And during the cooking process, you need to keep an eye on it so that nothing burns or overcooks. It’s cooked in exactly the same way, look at the recipe, it might be useful to you too.
After spending a few hours, you will prepare a wonderful universal seasoning, and at the first try you will be convinced that homemade adjika is delicious, and that now you have a recipe for the most delicious homemade adjika. Good luck with your preparations and bon appetit!
Delicious homemade adjika for the winter is a popular vegetable preparation at home. Adjika recipes and cooking methods may vary. But it always turns out very tasty. Tomatoes make a fantastic snack. In just a few minutes, the spicy adjika will be ready. This treat is incredibly delicious. You can serve homemade tomato adjika with any side dish.
And also, amazing homemade adjika will fit perfectly into the menu of any festive table. As a snack for strong drinks, this yummy dish is undoubtedly suitable.
Any housewife can prepare perfect adjika from tomatoes at home; the recipe is simple and quick. This adjika can be stored in the refrigerator for quite a long time. Only, household members are unlikely to leave it untouched!
A simple recipe for classic adjika without cooking
Required components:
- 1.5 kilograms of tomatoes;
- head of garlic;
- onion head;
- 100 grams of bell pepper;
- a tablespoon of table salt;
- a tablespoon of granulated sugar;
- a tablespoon of vegetable oil.
Classic adjika from raw tomatoes for the winter - step by step recipe with photo:
It is important to prepare all products in advance. Peel the pepper and cut into medium pieces. Peel the garlic and onion.
The tomato needs to be washed. If the fruits are large, then they need to be cut.
Pass all components through a meat grinder.
Pour sugar and salt into a bowl with the liquid mixture. Mix everything thoroughly with a spoon. 
Pour vegetable oil into the tomato mixture. 
Stir everything again. Let the homemade adjika stand in the refrigerator for a couple of hours. 
You can eat adjika from tomatoes. Bon appetit!
Tender adjika without vinegar for the winter
Ingredients:
- sweet pepper - 2 kg;
- tomatoes - 2.5 kg;
- carrots - 0.5 kg;
- onion - 0.5 kg;
- garlic - 0.2 kg;
- chili pepper - 3-4 medium pods;
- sour apples (Antonovka) - 0.5 kg;
- vegetable oil - 0.5 l;
- salt - 2 tbsp. l. (with a slide);
- sugar – 2 tbsp. l.
How to prepare homemade adjika without vinegar for the winter:
- Grind all the products in a meat grinder and simmer for two hours.
- Grind the garlic separately and add to the adjika only 20 minutes before the end of cooking.
- We put everything into jars that have been sterilized in advance and seal them up.
Vitaminized adjika without vinegar is completely ready for the winter. By the way, an excellent remedy for colds in winter time of the year! As you can see, the recipe for tomato adjika without vinegar is not complicated and is quite quick in preparation time. But it turns out very tasty - you'll just lick your fingers! We recommend you try it! 
Sweet and sour adjika with apples
Products:
- tomatoes – 5 kg;
- sweet pepper – 1 kg;
- apples – 1 kg;
- hot pepper – 4 pcs.;
- garlic, passed through a garlic press - 300 g;
- salt – 2 tbsp. l.;
- sugar – 1 tbsp;
- vinegar - 1 tbsp.
Step-by-step recipe for adjika with apples at home:
We thoroughly wash everything with water, grind all the vegetables we have in a meat grinder, mix and cook for about 1 hour. Add pre-crushed garlic, salt, butter, sugar, table vinegar and cook for about an hour.
All is ready! All that remains is to put the sweet and sour adjika with tomatoes and apples into sterile jars and carefully roll up. Homemade adjika with tomatoes and apples is a delicious storehouse of vitamins for the whole winter. I recommend! 
Spicy zucchini adjika - finger licking recipe
Making delicious adjika from zucchini is quick and easy. The result will exceed all your expectations; the zucchini appetizer will look good even on festive table- your guests will simply lick their fingers.
You will need:
- zucchini – 2 kg;
- tomato paste – 350 g;
- sunflower oil – 1 tbsp.;
- garlic – 100 g;
- bay leaf – 7 pcs.;
- table vinegar (9%) – 100 ml;
- sugar – 200 g;
- salt – 50 g;
- 1 tbsp. a spoonful of ground pepper: red and black.
How to prepare spicy homemade adjika from zucchini for the winter:
We wash the zucchini, peel and remove seeds, cut into small pieces and chop using food processor or meat grinders.
Add tomato paste, sunflower oil, bay leaf, salt, sugar to the ground mass. Mix. We send the resulting mass to the fire and cook for about 30-40 minutes, stirring constantly.
Peel the garlic and pass it through a garlic press, add vinegar, ground black and ground red pepper. Mix and add to the general mass (zucchini). Cook for another 10 minutes.
Place the finished homemade adjika into sterilized jars and seal. Wrap up warm blanket until completely cooled. We move it to the cellar or basement before winter sets in. 
Delicious adjika made from quince and plum
Ingredients:
- plums (ukorka) – 500 g;
- bell (sweet) pepper -1.5 kg;
- quince – 0.8-1 kg;
- garlic – 1 head;
- spices - to taste;
- salt/pepper - to taste;
- sugar – 1 tbsp. l.
A simple and tasty recipe for adjika from quince and plum for the winter:
First of all, let's prepare the products we need. To do this, first thoroughly wash the vegetables and fruits (plums, quinces, sweet peppers and peeled garlic). We sort and clean the quinces and plums from seeds and defective areas. We clean the sweet pepper from the core, membranes and seeds.
We install the smallest grate in the meat grinder (if it is impossible to use a meat grinder, use a regular blender) and pass all the prepared products through it: first plums and quinces, and then sweet peppers.
Please note: garlic is not added to adjika at this stage.
Place the resulting fruit and vegetable puree in a convenient saucepan (or cauldron) and put it on the fire. Mix everything and bring the contents of the pan to a boil.
As soon as adjika from quince and plum boils, add spices to it to taste (be sure to add salt and sugar). And if you wish, you can add ground black pepper and dried herbs. Once again, mix everything thoroughly and boil the homemade adjika for literally 3-4 minutes (so that the salt and sugar have time to completely dissolve).
Remove the pan from the heat, squeeze our already peeled garlic through a garlic press and mix everything very thoroughly again. Now cover the delicious homemade adjika with a lid and let it cool completely.
You can serve the unusual-tasting and delicious quince adjika immediately after preparing it. However, it’s best when it sits a little and gains flavor. To do this, you need to pour it into jars, seal it with lids and store it in a cold place.
Undoubtedly, such a tasty, aromatic and piquant dressing will decorate and complement any meat dish, will serve as an excellent sauce for baked potatoes or simply be a pleasant addition to a piece of fresh soft bread! 
Adjika recipe for children - mild and not spicy
Products:
- tomato juice – 5 l;
- apples – 0.5 kg;
- carrots – 0.5 kg;
- garlic – 250 g;
- parsnip root (white root) – 250 g;
- walnut (peeled) – 150 g;
- bell pepper – 0.5 kg;
- Sunflower oil – 0.5 l;
- parsley and dill - optional.
How to prepare homemade adjika for children for the winter:
Homemade adjika from tomatoes, peppers and garlic
You will need:
- tomatoes – 2.5 kg (meaty);
- sweet pepper (Bulgarian) – 0.5 kg;
- carrots – 0.5 kg;
- onion– 0.3 kg;
- garlic – 0.2 kg;
- bitter pepper (capsicum) – 2 pcs.;
- vegetable oil – 100 ml;
- vinegar (9%) - 50-100 ml;
- granulated sugar – 1-2 tbsp. l.;
- salt – 1-2 tbsp.
Homemade adjika from tomatoes, peppers and garlic for the winter - step-by-step recipe with photos:
First of all, we need to prepare all the necessary products. So, we wash the tomatoes under running water and then dry them using paper towel. Next, grind the tomatoes through a meat grinder into a large, deep enamel bowl or pan.
We wash the fresh pepper, then dry it to remove excess moisture and remove the core and seeds. Scroll through the same meat grinder into a bowl with the tomatoes.
We peel the onions and carrots, rinse them thoroughly and pass them through a meat grinder in the same way. Mix all the chopped vegetables well until a relatively homogeneous vegetable mass is obtained.
Place the pan with the twisted vegetables on the fire and bring the contents to a boil. Cook the vegetable mass over medium heat under a closed lid for about 20-30 minutes, remembering to stir it from time to time wooden spoon.
While the tomato adjika begins to boil and then cook, at this time we will have time to prepare the remaining ingredients. So, we peel the garlic, then we clear the seeds from the bitter capsicum and wash the vegetables under running water.
Next, we send the garlic and pepper to a meat grinder or grind them into a “gruel” using a blender. By the way, if you have a fairly “serious” unit, then you can also grind the previous vegetables in a blender.
After half an hour of cooking, add chopped garlic and hot pepper to the container with adjika and add the rest of the additives here - oil, bulk sugar, and vinegar. Add salt to taste. Mix everything well, reduce the heat to low (but only so that the adjika continues to simmer gently) and continue to cook the contents of the pan for another hour (with the lid closed, but stirring occasionally).
Sterilize jars for adjika. So, you need to first wash them well (especially pay attention to the necks), and then sterilize them with boiling water or hot steam (a few minutes for each jar). Moreover, the lids for these jars also need to be sterilized (that is, they must first be washed and then boiled for several minutes).
Carefully pour the hot adjika from tomatoes and garlic into sterilized jars and seal them tightly. We turn the jars upside down, wrap them in a warm towel and leave them in this form to cool for about a day.
We send jars of homemade adjika for storage in some cool place. That's all the secrets of preparing exceptionally tasty and very spicy adjika! Help yourself and treat your loved ones and friends! 
Recipe for bitter adjika Ogonyok
Products:
- ripe red tomatoes – 2.5 kg;
- sweet pepper – 500 g;
- sweet and sour apples – 500 g;
- carrots – 500 g;
- parsley – 50 g;
- dill greens – 50 g;
- red hot pepper – 75 g;
- garlic – 120 g;
- vegetable oil – 250 g;
- salt - to taste;
- vinegar 9% - 2 tbsp;
- ground black pepper - to taste.
Homemade bitter adjika from Ogonyok tomatoes for the winter - recipe with photo:
Take the peppers and apples, wash them thoroughly, remove the branches and core, then cut them into slices. We also wash the tomatoes and cut them into six approximately equal parts. Peel the carrots, wash them and cut them into small pieces.
We pass all the ingredients through a meat grinder, except for the greens. Add required amount oil, salt and black pepper to taste, as well as vinegar, mix everything thoroughly so that the mass is as homogeneous as possible.
Place everything in a saucepan and cook for two hours over low heat. We wash and cut the greens, adding them at the very end of cooking.
Pour adjika into clean, dry jars and sterilize for 20 minutes in boiling water. We roll up the jars with lids using a special machine, then turn them upside down and wrap them in thick fabric, a blanket or a towel, and after they have cooled completely we send them to the cellar or pantry
for later storage.
Video: Adjika from tomatoes with horseradish - the most delicious recipe
It is difficult to imagine many dishes without seasonings. Sauces, gravies, and dressings give them additional taste, aroma and make food more appetizing. Any national cuisine has seasonings. Uyghurs cannot imagine food without losigian; in Russian cuisine, “Cobra” or “Ogonyok” are in demand; in the Caucasus, adjika is served with many dishes.
Essentially, all these seasonings are similar. The main place in them is given to red hot pepper. And the remaining ingredients are added based on national traditions and taste preferences.
Adjika is a mix of hot pepper, red pepper, garlic and salt with the addition of herbs popular in the Caucasus. Most often it is cilantro (coriander), hops-suneli, utskho-suneli (fenugreek).
Real adjika has a thick paste-like consistency. Its color varies from red to green. It all depends on the color of the pepper, as well as the spices that were added during the cooking process.
Tomatoes are not added to classic adjika. But over time, adjika has undergone changes, and housewives began to cook it the way they like best. This is how adjika with tomatoes appeared, which many successfully prepare for the winter.
Adjika from tomatoes for the winter: subtleties of preparation
- In addition to tomatoes, you can add other components to adjika: carrots, onions, apples, spices. But the main place is given to hot pepper and garlic, since adjika should be not only spicy, but also hot. Therefore, when selecting ingredients, take into account the ratio of pepper and other vegetables.
- Adjika is prepared in the form of a thick puree or paste. To do this, grind all the ingredients in a blender or meat grinder. To get high-quality adjika, take only ripe vegetables. They may be slightly dented or burst, but should not show signs of spoilage or disease, otherwise this may adversely affect the storage of canned products.
- Adjika can be made either very hot or less hot. Therefore, when choosing a recipe, pay attention to the amount of hot pepper and, if desired, reduce it.
- Adjika can be raw or boiled. Add enough salt and garlic to the raw one. It must be stored in the refrigerator. For raw adjika, it is better to use a small container so that in an open jar the seasoning has as little contact as possible with air, which can cause it to sour.
- Boiled adjika is packaged in glass jars hot and immediately sealed tightly. These canned foods can be stored at room temperature.
Adjika from tomatoes for the winter, boiled
Ingredients:
- tomatoes – 1 kg;
- bell pepper – 1.5 kg;
- hot pepper – 4 pcs. (or to taste);
- vegetable oil – 50 ml;
- 9 percent vinegar - 1 tbsp. l.;
- garlic – 300 g;
- sugar – 1 tbsp. l.;
- salt – 1 tbsp. l.
Cooking method
- Prepare sterile jars with lids.
- Wash ripe tomatoes. Place them in a bowl and pour boiling water over them. After 2 minutes, cool in cold water and remove the skin. Cut in half, cut out the stems.
- Wash the bell and hot peppers, cut them in half, remove the stems and seeds.
- Separate the garlic into cloves, peel and rinse cold water.
- Grind peppers, tomatoes and garlic through a meat grinder.
- Pour the vegetable mixture into a saucepan, put on fire, and bring to a boil. Add salt, oil and vinegar. Simmer over moderate heat for 1.5 hours.
- Grind the garlic in a blender or put it through a culinary press. Combine with adjika. Simmer for another 10 minutes. Take a sample and add more salt if necessary.
- While hot, place adjika into jars and seal tightly with sterile lids. Turn it upside down and wrap it in a blanket. Leave the adjika until it cools completely.
Note: you can prepare adjika a little differently. First, grind the tomatoes in a meat grinder, pour the tomato mass into a saucepan, put on moderate heat and simmer for 20 minutes. Then grind the pepper and garlic in a meat grinder and add to the tomato mass. Then cook according to the recipe. But in this case, the adjika cooking time can be slightly reduced.
Adjika from tomatoes with apples for the winter, boiled
Ingredients:
- tomatoes – 1.5 kg;
- bell pepper – 1.5 kg;
- hot pepper – 3 pcs.;
- carrots – 0.5 kg;
- sour apples – 0.5 kg;
- garlic – 3 heads;
- vegetable oil – 100 ml;
- salt – 2 tbsp. l.;
- 9% vinegar – 50 ml.
Cooking method
- Prepare sterile jars in advance.
- Start processing vegetables. Wash the tomatoes, cut them in half, remove the stems.
- Wash the pepper, cut off the stem with some of the pulp. Cut each fruit in half, remove seeds and membranes.
- Wash the apples, cut them into four parts, cut out the seed chambers.
- Peel the garlic and rinse with cold water.
- Peel the carrots, wash them, cut them into small pieces.
- Grind bell peppers, tomatoes, carrots and apples through a meat grinder. Pour the vegetable mixture into a wide saucepan, place over moderate heat, bring to a boil and cook for 50-60 minutes. Stir the puree periodically to prevent it from sticking to the bottom.
- Separately grind the hot pepper and garlic in a meat grinder. Add to the rest of the mixture. Immediately add salt and oil. Stir. Simmer over low heat for another 20-30 minutes. If the adjika is not as thick as you would like, extend the cooking time a little. 5 minutes before the end of stewing, pour in vinegar.
- While hot, place the adjika into dry, heated jars. Seal tightly with sterile lids. Turn the jars upside down and wrap them well. Leave it like this until it cools completely.
Adjika from tomatoes for the winter with eggplants, boiled
Ingredients:
- tomatoes – 1 kg;
- hot red pepper – 3 pcs.;
- eggplants – 0.5 kg;
- bell pepper – 0.5 kg;
- garlic – 2 heads;
- salt – 1.5 tbsp. l.;
- sugar – 1 tbsp. l.;
- vinegar - 40 m;
- vegetable oil – 100 ml.
Cooking method
- Prepare sterile jars with lids for adjika in advance.
- Wash the ripe tomatoes and cut out the stems.
- Trim the stems of the eggplants. Wash the fruits and cut off the skin. Cut into wide circles. If there are seeds, cover the eggplants with salt and leave under pressure for half an hour. During this time, juice will be released. Rinse the eggplants in cold water and squeeze. The seeds will come out along with the juice.
- Peel the garlic and rinse with cold water.
- Wash bell peppers and hot peppers, trim the stems, cut each fruit in half and remove the seeds.
- Grind the vegetables in a meat grinder. Pour the puree into a wide saucepan. Bring to a boil over moderate heat, add salt, sugar and butter. Cook at low boil for 50-60 minutes. To prevent the mass from burning, it must be stirred periodically. 5 minutes before readiness, pour in vinegar.
- Pack the finished adjika into dry jars and seal tightly with lids.
- Turn them upside down and cover them with a blanket. Wait until it cools down completely.
Adjika from tomatoes for the winter, spicy, without cooking
Ingredients:
- tomatoes – 1 kg;
- hot red pepper – 0.4 kg;
- garlic – 0.5 kg;
- basil, cilantro, parsley - a small bunch each;
- khmeli-suneli – 2 tsp;
- salt – 1.5 tbsp. l.;
- 9% vinegar – 50 ml.
Cooking method
- Since all vegetables are not pre-cooked, they need to be selected more carefully. Only ripe tomatoes without signs of spoilage are suitable. Wash them, cut them in half, cut out the stems.
- Wash the hot pepper, cut it in half, cut out the stalks, and remove the seeds. Before processing peppers, be sure to wear disposable rubber gloves, otherwise the hot juice will penetrate the skin and you will feel its pungency for a long time.
- Separate the garlic into cloves, peel the husks, and wash in cold water.
- Sort the basil, cilantro and parsley, remove wilted and rotten stems, wash thoroughly in several waters. Place on a towel to dry the greens slightly.
- Grind vegetables and herbs in a meat grinder. Add suneli hops, salt, and vinegar to them. Mix thoroughly.
- Place in clean dry small jars. Seal tightly with tin screw caps. Put it in the refrigerator or put it in a cold cellar.
Adjika from tomatoes with bell peppers for the winter, without cooking
Ingredients:
- tomatoes – 1 kg;
- bell pepper – 0.5 kg;
- chili pepper – 3 pcs.;
- garlic – 0.2 kg;
- salt – 1 tbsp. l.
Cooking method
- Prepare small jars, wash thoroughly, dry by turning them over on a towel.
- Wash ripe fleshy tomatoes and remove the stems. Pour boiling water over the tomatoes and leave for 2-3 minutes. Then rinse with cold water and remove the skin.
- Wash the pepper, cut in half, remove the seeds. But if you want to get very spicy adjika, the seeds can be left.
- Peel the garlic and wash in cold water.
- Grind all vegetables in a meat grinder. Add salt. Mix well.
- Place the adjika into jars and close with screw caps. Put it in the refrigerator.
Adjika from tomatoes with ground paprika for the winter, without cooking
Ingredients:
- tomatoes – 1 kg;
- ground paprika – 3 tsp;
- red hot pepper – 3 pods;
- garlic – 0.2 kg;
- cilantro – 1 bunch;
- suneli hops, coriander, turmeric, cumin - 1 tsp each;
- vegetable oil – 50 ml (optional);
- salt – 2 tbsp. l.
Cooking method
- Wash the tomatoes, cut them in half, cut out the stems.
- Wash the pepper, trim the stalks, remove the seeds.
- Peel the garlic and rinse in water.
- Pour boiled water over the spicy spices to make a paste and leave to swell.
- Sort the cilantro, remove yellowed or rotten branches, wash in large quantities cold water. Place on a towel and dry.
- Grind vegetables and herbs in a meat grinder. Add salt, oil (optional) and spices. Mix well.
- Place in clean, dry small jars and close tightly with screw caps. Put it in the refrigerator.
Note to the hostess
There are many recipes for making adjika. You can change the amount of ingredients according to your taste. The main thing is that adjika contains hot pepper, garlic and salt. You can add both fresh herbs and ground spices to adjika.
Store adjika in a dark, cool place - in the refrigerator or cellar. Adjika, hermetically sealed with tin lids, can be stored in dark place at room temperature, for example in a closet.