Adjika at home is spicy for the winter. How to properly prepare spicy adjika for the winter: secrets of experienced housewives

Spicy homemade adjika is not in vain considered the best seasoning for meat. You can prepare such a snack in different ways and with different ingredients, which will determine its taste. For example, fresh and spicy adjika is obtained without cooking. Tomatoes, bell peppers, and apples are often used to prepare it. With nuts you can prepare classic adjika with a pleasant aroma. But with cooking, every housewife can easily prepare a snack that will be stored for as long as possible. This delicious adjika for the winter can be prepared according to one of the recipes below. Simple instructions with photos and videos will allow you to easily prepare for winter and treat your family and friends with original adjika.

Spicy adjika for the winter - the best recipes with photo and video instructions

The combination of hot peppers with tomatoes and other ingredients allows you to create an unusual adjika, which can be either slightly sour or have a slight sweetness. The best recipes listed below will help you prepare original adjika with any taste. Simple instructions with photos and videos will be useful for preparing delicious snacks for the winter.

Ingredients for preparing spicy adjika for winter

tomatoes, bell peppers - 2 kg;
garlic - 5 heads;
apples - 2 kg;
sugar - 1 tbsp;
hot pepper - 5 pcs.;
salt -100 g;
oil, vinegar - 150 ml;
khmeli-suneli - 2 tbsp;
cilantro - a bunch.

Photo recipe for preparing adjika with spices for winter

Rinse the vegetables thoroughly and cut into small pieces. Slice the hot pepper along with the seeds.

Wash the apples, remove their seeds, and cut into slices. Peel the garlic. Grind vegetables and apples, garlic using a meat grinder. Transfer the mixture to a saucepan and put on fire, simmer for about 20 minutes.

Place the finished adjika into jars, sterilize them for 15 minutes, and then roll up. For the first day, keep them upside down under the blanket, then put them in a cool place.

The best video instructions for winter preparation of adjika with added spices

Using the following recipe, you can prepare an equally original and spicy adjika with spices. This interesting instruction is suitable for housewives who want to try new vegetable preparations with different ingredients and spices every year. For example, in this recipe you can learn how to easily prepare adjika with horseradish.

How to prepare adjika from tomatoes, garlic, nuts for the winter without cooking - step-by-step photo recipe

In the classic Georgian adjika recipe, adding nuts is a mandatory procedure. It is they who make the preparation unusual and give it a mind-blowing taste. And if you prepare a similar preparation from tomatoes and garlic, aromatic herbs, and spices, then the resulting appetizer will certainly become a “hit.” The following recipe describes step by step how homemade adjika is prepared with the addition of a variety of unusual ingredients and spices.

List of ingredients for preparing adjika with tomatoes, nuts and garlic for the winter without cooking

hot pepper - 1 kg;
tomatoes - 1 pc.;
garlic - 400 g;
fresh and dry coriander - 100 g;
walnuts - 300 g;
savory - 40 g;
oil - 50 ml;
wine vinegar - 150 ml;
salt 2 tbsp.

Photo recipe for adjika without cooking for winter from tomatoes, garlic and nuts

Remove seeds from hot peppers. Pour boiling water over the tomatoes and peel them.

Peel the garlic.

Grind hot peppers and tomatoes using a meat grinder.

Grind the garlic cloves using a meat grinder.

Grind the nuts in a meat grinder.

Add ground green coriander to the mixture of ingredients.

Pour spices and salt into the preparation.

Mix the ingredients thoroughly, after putting on rubber seals.

Add wine vinegar to the mixture and mix the ingredients again.

Transfer the prepared adjika into a jar, cover with a nylon lid and store in the refrigerator.

Delicious adjika made from tomatoes and garlic for the winter with cooking - recipe with photo instructions

To extend the shelf life of adjika, it is recommended to add vinegar and oil to it. True, such components of the recipe usually slightly change the taste of the finished product. But even without vinegar and oil, you can easily store the product until spring. For example, you can freeze adjika or simply put it in the refrigerator. The following recipe describes step by step how to prepare delicious adjika from tomato puree, pepper and garlic without vinegar, and how to properly store such preparation in the refrigerator and freezer.

Ingredients for the recipe for delicious tomato adjika with garlic for the winter with cooking

bell pepper - 1 kg;
hot pepper - 0.5 kg;
garlic - 3 heads;
tomato puree - 300 g;
salt - 4 tbsp;
sugar - 0.5 tbsp;
khmeli-suneli - 2 tbsp.

Photo instructions for a recipe for cooking adjika from tomatoes for the winter with the addition of garlic

Wash bell peppers, remove seeds.

Peel the garlic, cut each clove in half and pound well in a mortar.

Prepare your own tomato puree from sweetish tomatoes or use a store-bought one to work with. Remove seeds from hot peppers.

Grind bell and hot peppers and garlic using a meat grinder.

Place tomato puree and chopped vegetables into a saucepan.

Bring the mixture to a boil, then simmer over low heat for 20-30 minutes, stirring occasionally.

Add sugar and salt to the mixture.

Add seasonings and simmer for another 5 minutes.

Cool the finished adjika completely, then transfer it to sterilized jars and cover with nylon lids. Store the preparation in the refrigerator. To store adjika in the freezer, it is recommended to place it in plastic containers.

How to prepare adjika with sweet apples and tomatoes for the winter - step-by-step video recipe

Adding apples to adjika allows you to slightly change its taste and further emphasize its spiciness. You can use different varieties of apples, but it is better to add fruits that have a slight sweetness and high density. Then the finished adjika will be more tender and fresh.

Recipe with step-by-step video of preparing adjika from apples and tomatoes for the winter cold

You can prepare homemade adjika from tomatoes and apples using the video recipe below. It similarly describes the steps for preparing a snack and the rules for rolling it up. Simple instructions will help you easily make an original preparation that will appeal to all “tasters”.

Spicy adjika from tomato and garlic for the winter - a simple recipe with step-by-step photos

Raw spicy adjika attracts not only its fresh taste, but also the simplicity of its preparation. Even if you use a large number of ingredients, you won’t need to spend a lot of time preparing it. The following recipe details how to make a simple and very spicy adjika from tomatoes and garlic. If desired, seasonings and their quantity can be changed to suit your own taste.

Ingredients for preparing spicy tomato adjika with garlic for winter

tomatoes - 3 kg;
bell pepper - 1.5 kg;
hot pepper - 0.5 kg;
salt - 2 tbsp;
dried coriander - 2 tbsp;
garlic - 200 g.

Recipe with step-by-step photos of winter preparation of adjika with tomatoes and garlic

Remove seeds and tails from bell peppers.

Remove the seeds from the hot pepper. Pour boiling water over the tomatoes and peel them or carefully cut them off with a knife. Peel the garlic.

Grind garlic, hot and bell peppers with tomatoes through a meat grinder. Add salt and spices to the vegetable mixture.

Divide the prepared mixture into jars, seal with nylon lids and place in the refrigerator.

Original adjika from green hot pepper for the winter - recipes with photo and video instructions

Usually adjika has a pleasant red or orange color. But when you use hot green peppers and a lot of herbs, the finished snack will take on a completely unusual look. This adjika will be able to win the hearts of even the most demanding gourmets: the green color of the seasoning will definitely appeal to all lovers of original and tasty preparations.

List of ingredients for the recipe for winter preparation of green adjika with hot pepper

hot green pepper - 1 kg;
garlic - 250 g;
wine vinegar - 100 ml;
fresh parsley - 70 g;
fresh coriander - 100 g;
celery leaves - 40 g;
dried coriander - 2 tbsp;
dried blue fenugreek - 2 tbsp;
dried dill - 1 tsp;
salt - 1 tsp.

Recipe with photo of winter preparation of spicy green adjika with pepper

Prepare ingredients for cooking.

Remove seeds from hot peppers and peel garlic.

Using a meat grinder, grind the green hot pepper.

Grind the garlic cloves in a meat grinder.

Grind the prepared greens using a meat grinder.

Mix the ground ingredients (wear gloves first!).

Add dried spices and salt to the mixture.

Mix all ingredients until a homogeneous mass is obtained.

Place the finished adjika into sterilized dry jars, cover with nylon lids on top and put in the refrigerator.

Video instructions for preparing adjika from hot green peppers for the winter cold

There are many other recipes that will help you prepare the original hot adjika from green pepper. With their help, it won’t be difficult to make an unusual appetizer that will go perfectly with any main course. All the necessary instructions for preparing this adjika can be found in the following video:

Abkhazian classic adjika - recipe with step-by-step video instructions

Many housewives would like to learn how to cook “real” Abkhaz adjika, which has a perfect taste. This appetizer will go well with any dish; it can be added as a seasoning to soups and porridges. In addition, the original homemade adjika according to the classic recipe will add spice to even an everyday lunch or dinner. A spicy appetizer will be the best addition to your usual dishes and holiday dishes.

Video recipe for preparing classic Abkhaz adjika

In the following video recipe you can learn useful recommendations and tips for preparing classic Abkhaz adjika. If you strictly follow the instructions, homemade preparations will definitely turn out tasty, spicy and appetizing.

How to prepare adjika with your own hands, which does not need to be cooked - step-by-step photo recipe

When choosing suitable recipes for cooking adjika, many housewives are looking for instructions that do not require cooking. The following recipe is ideal for quickly preparing spicy raw adjika for the winter. If the specified proportions and actions are observed, the finished snack will retain its taste and freshness for a long time.

List of ingredients for a homemade adjika recipe without cooking

bell pepper - 0.5 kg;
hot pepper - 0.5 kg;
fresh parsley - 200 g;
celery leaves - 150 g;
basil - 150 g;
garlic - 400 g;
dried blue fenugreek and coriander - 3 tsp;
curry - 3 tbsp;
dried dill - 2 tbsp;
salt - 2 tbsp;
wine vinegar - 50 ml.

Step-by-step recipe with photos of cooking adjika without cooking with your own hands

Prepare ingredients for making adjika.

Remove seeds and tails from the pepper and peel the garlic. Grind all ingredients in a meat grinder one by one.

Add spices and salt to the adjika mixture.

Wear rubber gloves and thoroughly mix all ingredients until smooth.

Transfer the finished adjika into sterilized glass jars and then close with nylon lids. Then put it in the refrigerator.

Homemade adjika from fresh tomatoes, peppers, garlic - a simple recipe with photos

Beautiful and tasty adjika made from tomatoes, if prepared correctly, can be stored in the basement or pantry for years. But to do this, you must add both vinegar and oil to it. Then the product will not deteriorate and will retain its freshness for a long time. In the following recipe you can learn more about the rules for rolling adjika for the winter from peppers, tomatoes and garlic. The instructions are easy to follow and do not require much time to prepare the snack.

Ingredients for homemade tomato adjika recipe with pepper and garlic

tomatoes - 2 kg;
bell pepper - 1.5 kg;
hot pepper - 300 g;
chili pepper - 2 pcs.;
garlic - 100 g;
salt -3 tbsp;
sugar - 5 tbsp;
ground black pepper - to taste;
vinegar - 2 tbsp;
oil - 9 tbsp;
horseradish root - 50 g.

Recipe for making adjika at home with tomatoes, peppers, garlic

Sterilize jars for seaming.

Wash the tomatoes and cut them into halves.

Peel the garlic, remove the tails and seeds from bell and hot peppers.

Grind the prepared vegetables, add the remaining ingredients and put the mixture on the fire. After boiling, reduce the heat and simmer for 10-15 minutes, stirring. Then put into jars and roll up. Leave upside down for 8-10 hours.

The most delicious homemade adjika You'll lick your fingers - recipe with step-by-step photos

You can prepare delicious adjika with different vegetables, or without adding tomatoes or bell peppers. Using only hot peppers, nuts and garlic, you can prepare a finger-licking appetizer quickly and easily. This preparation will have maximum sharpness and is ideal for serving with meat dishes.

List of ingredients for preparing the most delicious adjika You will lick your fingers

hot pepper - 1 kg;
walnuts - 250 g;
garlic - 5 heads;
coriander seeds - 5 tbsp;
khmeli-suneli - 2 tbsp;
cilantro - 250 g;
salt - 4 tbsp;
fresh dill, basil - 20 g.

Step-by-step photo recipe for preparing delicious adjika, you'll lick your fingers

Prepare ingredients for work.

Wear rubber gloves and remove the stems from the hot peppers.

Peel the garlic and lightly fry the walnuts in a dry frying pan. Grind all the ingredients in a meat grinder, add spices, salt and mix everything thoroughly. Then put into jars and close with nylon lids. Place the finished adjika in the refrigerator.

With the above recipes, any Georgian adjika for the winter can be prepared quickly and easily. It can be done with or without cooking the ingredients. The raw snack must be stored in the refrigerator, but boiled adjika can be stored in the winter both in the basement and in the pantry, on the balcony. The features of preparing different types of hot seasoning also differ significantly. For example, it can be made from tomatoes and bell peppers, garlic, or exclusively from hot peppers with nuts. Home-made with apples is also very tasty. Among the proposed instructions with photos and videos, you can choose the most convenient recipes for preparing adjika, which will help you make the most appetizing and original snack.

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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 raw tomato adjika for the winter - step-by-step recipe with photos:

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 ingredients 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 the winter! 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 great even on the 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 grind using a food processor or meat grinder.

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 in a warm blanket until it cools completely. 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, 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;
onions – 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, rinse the tomatoes under running water and then dry them with a 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 with a 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 the required amount of 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

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.

June 14, 2017

Good afternoon dear readers. Today we are preparing adjika according to several classic recipes. Adjika, as everyone knows, is a spicy Caucasian seasoning. But over time, this seasoning has undergone a number of alterations and changes, and ultimately, today there are a huge number of recipes for making adjika. You can even say that almost every family prepares adjika according to its own recipe. Some like it thicker, some like it spicier, some add horseradish to adjika, some make it not spicy at all so that not only adults, but also children can eat it.

Yes, of course, in this seasoning, or one might say in a separate dish, there are a lot of useful vitamins. It’s understandable, just look at its composition: peppers, tomatoes, garlic, hot peppers, carrots and sometimes greens. Adjika is simply a storehouse of vitamins. Therefore, it should also be given to children to prevent colds in winter.

In our family there is never too much adjika, no matter how much there is, they will definitely eat it all, and therefore we have to prepare a lot. Usually one half liter jar is enough for 2-3 days. My family loves to eat it as a snack for the first and second courses. Or just spread adjika on a piece of bread.

I prepare a lot of adjika, both spicy and not very spicy, because the family is large and it is necessary that both children and adults are not left without their favorite adjika. I have several recipes of my own and a few more taken from the Internet, I will outline everything, and you choose which adjika recipe you like best.

INGREDIENTS:

1 kg of tomatoes.
1 kg red bell pepper.
1 medium apple.
1 good onion.
1 medium head of garlic.
2-3 carrots.
2-3 hot peppers.
2 teaspoons salt (to taste)
If desired, you can add greens (cilantro, parsley, dill).

COOKING PROCESS:

☑ Wash and peel the vegetables well.

☑ Twist everything in a meat grinder.

☑ I twist the tomatoes together with the peel and do not peel them.

☑ When the vegetables are twisted, I transfer them to a deep frying pan.

☑ If you don’t have such a deep frying pan, you can cook in a saucepan or cauldron.

☑ Mix the whole mass well and bring to a boil.

☑ As soon as the adjika boils, turn down the heat under the frying pan and simmer over low heat until the mass thickens.

☑ It took me 40 minutes.

☑ After which I put the adjika into sterilized jars and screw on the lids. You can read about how to properly and easily sterilize jars.

Adjika is ready. Enjoy your meal.

Adjika recipe without cooking

Before this, the recipe was heat-treated. But there is another classic recipe for adjika without cooking. It allows you to preserve most of the beneficial properties and vitamins. This cooking recipe will be no less tasty and also moderately spicy. If you want to cook a spicier and hotter adjika, you just need to increase the amount of hot pepper.

INGREDIENTS:

0.5 kg of ripe red tomatoes.
130 grams of red bell pepper.
1 hot pepper.
Head of garlic.
A teaspoon of salt.
2 teaspoons sugar.
30 grams of table vinegar.

COOKING PROCESS:

It is important that all ingredients are of excellent quality. Since this recipe is without cooking and the products are not heat-treated, a slightly spoiled pepper or tomato can ruin everything for you.

We will cut all products into 2-3 parts. This is to make it more convenient to place them in the neck of the meat grinder. If your meat grinder has a smaller neck, then cut food under the neck of the meat grinder.

☑ Remove all seeds and green tail from bell pepper. Cut into 2-3 pieces.

☑ Peel the garlic.

☑ Wash the tomatoes and cut into 3-4 parts. Having previously removed the “butts”.

☑ We will also free the hot pepper from the tail, but we will not remove the seeds since all the heat is concentrated in them.

☑ Grind all prepared products in a meat grinder. But not in turn, but mixed up.

☑ You can, of course, prepare it using a blender, but I like it better when adjika consists of small pieces.

☑ After you have grinded all the ingredients, mix everything well. Add salt, sugar, vinegar and mix everything well again.

And one more thing, it is important not to use iron utensils for this recipe. It’s better to do everything using, at most, a stainless steel spoon, or better yet, a wooden spatula in a glass or enamel bowl. Since the metal will oxidize and adjika will disappear.

☑ Be sure to take jars that are sterilized and make sure they are at least at room temperature and dry, of course.

☑ After the adjika is put into jars, we seal the lids and store this adjika exclusively in the refrigerator. Well, or in the cellar with only one condition: if the temperature in the basement is not higher than +5.

Adjika is ready without cooking. Enjoy your meal.

And of course, I provide you with a recipe for making adjika in Georgian. Since it was from the Caucasus that this wonderful seasoning began its journey. Yes, that’s exactly how this dish is positioned as a seasoning. It is prepared according to this recipe without tomatoes.

Initially, adjika was prepared on a flat stone by grinding all the ingredients with another stone. Pepper, nuts, garlic, everything was added gradually and ground to the smallest pieces.

With generous addition of coriander and a few more herbs.

Only dry pepper was used. Walnuts are also dry, and herbs are also only in dry form. In this recipe I will not describe how our ancestors prepared adjika, but I will adhere to some standards.

INGREDIENTS:

400 grams of hot pepper.
200 grams of garlic.
150 grams of walnut grains.
50 grams of dry coriander.
1 bunch of cilantro.
75 grams of ground red pepper.
150 grams of salt.

COOKING PROCESS:

Before you start preparing adjika in Georgian style, put on rubber gloves. Since you have to work with hot pepper, and as you know, it can leave burns on your hands. And of course, don't touch your eyes.

☑ Remove the stems from hot peppers. If you want to make vigorous adjika, you shouldn’t take the seeds out of the pepper.

☑ Peel and chop the garlic.

☑ Before adding walnut grains to adjika, you need to dry them a little in a frying pan or in the oven. After drying, the husks will fly off the grains, remove everything that flakes off.

☑ When using fresh herbs, they must be finely chopped.

☑ Place the resulting ingredients into a blender and grind until smooth. If after blending you get a lot of salt, you need to drain it.

☑ Place the resulting mass into sterilized jars and transfer the jars to the basement or store them in the refrigerator.

Adjika in Georgian is ready. Bon appetit.

Adjika recipe with horseradish, garlic and apples

This recipe was a revelation for me. Well, there is no limit to perfection. You need to try making this version of adjika.

INGREDIENTS:

500 grams horseradish root.
2 kg of tomatoes.
500 grams of red bell pepper.
100 grams of garlic.
5-6 pieces of hot pepper.
100 grams of table vinegar.
100 grams of sugar.
2 apples.
2 tablespoons salt.

COOKING PROCESS:

☑ Peel the horseradish root.

☑ Peel the tomatoes.

☑ Remove the stems from the pepper.

☑ Peel the garlic.

☑ We pass all the ingredients through a meat grinder and put them in one pan.

☑ Place the pan on the fire and bring to a boil. After a steady boil has occurred, the heat can be reduced a little and boiled for 20 minutes, constantly stirring the adjika to prevent burning.

☑ After boiling for 20 minutes, add vinegar and garlic to the adjika. Boil for another 15-20 minutes.

☑ After boiling the adjika for 20 minutes, turn off the heat completely and now you can put the adjika into sterilized jars and screw on the lids.

☑ Place the jars with the lids down on a towel and wrap them. Let the adjika cool completely and then transfer the jars to a storage location. This could be a refrigerator or a pantry.

Adjika with horseradish and apples is ready to eat. Bon appetit.

Adjika recipe for multicooker

Bon appetit.

Adjika is a Georgian and also Abkhazian dish, and it’s no secret that it’s a favorite. Each dish of national cuisine appears in its own country only thanks to those products for which the land that grew them is famous.

That is why the basis of the dish in southern countries is made up of hot, hot peppers, and our Russian adjika is made up of tomatoes.

Recipes for making adjika

In past centuries, the recipe for adjika was the same, it included three ingredients: pepper, salt and fenugreek, and at first only salt and pepper. Currently, a huge number of recipes have appeared, each of them has the right to a chef's life.

Attention! If you decide to prepare real adjika and have not found a plant such as fenugreek, you can replace it with the Khmeli-Suneli seasoning or the Suneli set. And tomatoes for adjika should always be very hard, not juicy.

Adjika of Abkhazia

Spicy, classic (recipe for the winter with tomatoes) adzhika, prepared both for future use throughout the year and for quick serving on the holiday table.

Ingredients of the dish:

hot pepper pods (11 pcs.);
garlic/head (1 pc.);
blue fenugreek (two tablespoons);
tomatoes (2.1 kg);
table salt/110 g.

Preparation:

Remove all excess pepper pods and grind as finely as possible.

Dip the tomatoes into boiling water, remove the skins, and twist together with cloves of fresh, peeled garlic. Mix with pepper and salt. Place on a hot stove for exactly three minutes. Try not to leave the pan so that you can stir the mass without interruption.

Adjika is spicy, a simple and quick recipe that will lick your fingers

This adjika is not very difficult and quick to prepare; you can do it even without technical devices.

Ingredients of the dish:

chilli pepper, bitter (0.8 kg);
garlic (3-4 cloves);
“hops” mixture (55 g);
nuts, walnuts (5 pcs.);
tomatoes (2 kg.);
table salt/110 g.

Preparation:

Scald, remove the skin, soften well with a fork, drain the juice.

Remove all excess from the peppers, finely grind, put in a container where the tomatoes are already lying. Do the same with the garlic cloves. Salt and season the dish, stir everything. Crush the nuts, stir, drain the juice. The dish can be decorated with herbs and served.

Attention - this will be interesting! In the old days, housewives did this with two stones. One was used as a board, the other as a masher/pestle.

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

Adjika with horseradish was invented in the Caucasus. It resembles Siberian “horseradish”, but is more aromatic due to the addition of spices and pepper. This is a very tasty and healthy dish, because horseradish has long been widely used not only in cooking, but also in folk medicine.

Ingredients of the dish:

tomatoes (4.2 kg);
pepper/gogoshary (2.3 kg);
pepper/hot (7-10 pcs.)
garlic/heads (5 pcs.);
horseradish (12 pieces);
sugar (1/2 cup);
salt (130 gr.);
parsley (bunch).
blue fenugreek (45 gr.).

Preparation:

Prepare the tomatoes: rinse, remove excess, twist. This can be done either manually, using a meat grinder, or using a mixer.

Remove seeds from both types of peppers, rinse and also twist. Add to the tomatoes, stir, drain the juice.

Peel the horseradish and garlic. Grind as finely as possible, add to future adjika.

Add seasoning, salt and sweeten. Stir everything well. Let it brew, then drain the juice.

Place in jars that should be pasteurized in advance, then pasteurized again in a manner convenient for you.

In winter, parsley is added to adjika with horseradish and garlic, but only when serving. You shouldn’t roll it with parsley; adjika can turn sour.

Delicious adjika made from tomatoes and peppers

In terms of taste, this dish will not be inferior to natural Georgian, and bell pepper will make it thicker and more aromatic. It is best to choose tomatoes that are fleshy, but not overripe, otherwise a lot of juice will appear.

Ingredients of the dish:

hot pepper (6 pcs.);
tomatoes (2 kg);
pepper, gogoshary (0.8 kg);
garlic (2 heads);
hops-suneli (2 tbsp/l);
vinegar, fruit (25 ml);
sugar (245 gr.);
salt (100g).

Preparation:

Peel the hot pepper and finely grind it together with the garlic cloves prepared in advance.

Wash the tomatoes, remove excess, cut, and pulse until smooth.

Gogoshary, rinse, remove seeds. Also twist or cut into small slices.

Place all cooked products in one container, stir thoroughly, drain the juice. After this, season, add salt, vinegar and sugar.

Simmer over low heat for half an hour, stirring all the time. Then bring to a boil, again, stirring continuously, as shown in the video. Remove the prepared spicy dish from the stove, cool, and serve. You can also prepare such adzhika for the winter to delight your household with a tasty and aromatic dish all year round.

The video shows in detail every step of preparing delicious adjika from tomatoes and peppers. Videos in recipes are very convenient to use; at any time you can either pause the frame or scroll through it several times.

Classic recipe for adjika from tomato and garlic

The name “Russian adjika” would be most suitable for this recipe. Because it was invented in our country.

Ingredients of the dish:

tomatoes, firm (2.3 kg);
hot, bitter pepper (12 pcs.);
garlic (4 heads);
salt (110 gr.);
set of suneli spices (70 gr.);
vinegar (50 ml).

Preparation:

Wash the tomatoes, remove the stem. For cooking, you can use either a meat grinder (large) or a mixer, not forgetting to drain the resulting juice.

Prepare the burning pods: remove the seeds and stalk. Grind, add to other grated products.

The same should be done with the garlic heads: grind, put in the future adjika.

Gently pour in the vinegar.

Mix all ingredients well and leave to steep for a couple of hours. Then load into prepared clean jars.

This adjika can also be served boiled, straight to the table, but not all ingredients should be boiled. Garlic and pepper are added last before boiling. And, of course, don't forget about the oil.

Attention! When working with hot peppers, you must wear gloves. It will irritate the skin, and getting it in the eyes is very dangerous to your health.

Boiled adjika from tomatoes, peppers and garlic for the winter

Tasty, juicy and healthy adjika in winter will not only enrich your table with vitamins, but also remind you of the hot summer.

Ingredients of the dish:

tomatoes (2.7 kg);
carrots (5 pcs.);
garlic (2 heads);
Gogoshary pepper (1.2 kg);
hot pepper pods (10 pcs.);
unrefined/vegetable oil (265 ml);
ordinary vinegar (30 ml);
sugar (235 gr.);
salt (125 gr.);
Khmeli-suneli seasoning (45 gr.).

Preparation:

Scald the tomatoes and remove the skin, cut to twist. Twist and drain off excess juice.

Clean the gogoshars from the internal contents and stems, cut into pieces. Scald, remove the skin and also twist.

Peel, rinse and chop the carrots using a meat grinder.

Add grated garlic cloves, vinegar, sugar and salt. Mix thoroughly. Place on low heat and bring to a vigorous boil, making sure to always be nearby and stir. Place on low heat. Wait until the adjika stops boiling. After this, cook for exactly an hour with the lid closed.

Peel the hot pepper, grind it and add it to the adjika. Leave on the stove without heat for a couple of hours. Place the cooled adjika into pasteurized jars.

Attention! To prepare adjika, it is best to use enameled, clay or cast iron dishes.

Boiled adjika with apples

Apples in adjika give a pleasant aroma and sour taste. After serving such a snack, guests will forget about other dishes. In addition, thanks to the apples, she will receive an additional vitamin complex, which is so lacking throughout the year.

Ingredients of the dish:

tomatoes (3.2 kg);
Gogoshary pepper (1.3 kg);
carrots (5 pcs.);
hot pepper (11 pcs.);
apples, green variety (1.3 kg);
garlic (2 heads);
onion (8 heads);
unrefined oil (400 ml);
vinegar (50 ml);
granulated sugar (255);
salt (155 gr.);
blue fenugreek (45 gr.).

Preparation:

Immerse the tomatoes in boiling water for five seconds, remove the skin and cut off the stem. Cut into small and neat slices. Drain the juice.

Peel the carrots, grate, add to the tomatoes.

Remove stems and seeds from sweet and bitter peppers. Twist on medium and add to the rest of the vegetables. Stir, drain the juice.

Finely chop the onion. Pour oil into a saucepan, heat it, add onion and saute it.

Drain the juice from the vegetables and place everything in a saucepan. Add grated garlic, salt, seasoning, vinegar, sugar. Stir everything. Place on low heat.

Peel the apples, cut into cubes, add to adjika. Bring to a boil, stirring continuously and turn off the heat. Cool, transfer to a prepared container and roll up. After this, put it in a dark place, carefully wrapping it up overnight.

Real Georgian adjika

If you like spicy dishes, then the recipe for real Georgian adjika is just for you. The recipe is not only easy to prepare and unforgettable in taste, but also healthy. A large amount of vitamin C will help the body cope with any viruses throughout the year.

Ingredients of the dish:

hot/burgundy pepper (2.5 kg);
plum, slightly green (8 pcs.);
garlic (5 heads);
hops-suneli (65 gr.);
green cilantro (210 gr.);
walnuts, shelled (130 gr.);
salt (140 gr.).

Preparation:

Remove stems and seeds from hot peppers. Grind it as finely as possible so that the mass is homogeneous.

Immerse the plum in boiling water, remove the top layer, remove the pit, also roll and add to the pepper.

Finely grind the garlic and add to the adjika.

Crush walnuts in a mortar and add to adjika.

Season, salt, add sugar and cilantro. Stir everything well. Let stand for three hours, then transfer to prepared jars.

The recipe will help you step by step understand all the intricacies of preparing Georgian adjika. In the video you will see what a rich color real Georgian adjika has.

Homemade adjika with tomatoes and garlic, without bell pepper

Homemade adjika without bell pepper serves as an excellent appetizer for any holiday table, but can be very spicy. But the benefit from it in winter will be much greater than from a package of antiviral drugs.

Ingredients of the dish:

fleshy tomatoes (3.3 kg);
hot pepper (10 pieces);
garlic (5 heads);
coriander (50 gr.);
paprika (70 gr.);
hops-suneli (70 gr.);
vinegar (70 ml.);
salt (110 gr.).

Preparation:

Wash the tomatoes, remove the existing stalk, cut into small cubes, drain the juice.

Remove seeds from peppers, twist and add to tomatoes.

Peel the garlic, grind it and add it to the future adjika.

Season the resulting mass with salt and vinegar. Place on low heat for 20 minutes, stirring continuously, but without bringing to a boil. Cool, transfer to pre-pasteurized jars.

Raw adjika for the winter from tomatoes and garlic without cooking

Adjika without cooking is certainly a big plus for those who want to receive vitamins all year round. But to prevent this plus from turning into a minus, you should prepare the vegetables and dishes very carefully: wash them, scald them with boiling water both outside and inside.

Ingredients of the dish:

Tomatoes (3.1 kg);
sweet bell pepper/gogoshary (1.1 kg);
hot pepper (10 pods);
cilantro/basil/parsley (all 70 gr.);
garlic (3 heads);
vinegar/grape (200 ml);
salt/coarse grind (130 g).

Preparation:

Wash the tomatoes, cut off any existing stem. Cut into small cubes, then crush with a masher.

Peppers, both hot and sweet, remove seeds and remove stems.

Grind finely in a meat grinder and add to the tomatoes.

Season with the above spices, squeeze out the garlic, stir everything with clean hands, pour in the vinegar, stir with a spoon, add salt, stir again and drain the juice.

Roll up in a pasteurized container or drop to the table.

Attention! Salt is added last as it helps to give extra and unnecessary juice to the vegetables.

Summary

Adjika is a very healthy dish that will provide the body with vitamins all year round. But, despite this, we should not forget that the dish is very spicy. It is advisable to limit its consumption to one meal. And for people with gastrointestinal problems, such a spicy dish is generally contraindicated.