Spicy adjika without tomatoes. Adjika without tomatoes for the winter is an excellent sauce for thrill-seekers! What is the best way to prepare adjika without tomatoes for the winter? Recipe for spicy adjika for the winter

Any housewife should know how to cook spicy adjika, because it is a very tasty snack that can become a favorite for the whole family. It can be made spicy or not very spicy, boiled or fresh, as well as from tomatoes and some other ingredients.

So, let's look at several options for how to prepare adjika at home. All the recipes presented below are options for winter preparations, but they can also be used to prepare a sauce for immediate consumption.

Adjika from zucchini

Let us, perhaps, immediately consider a very original and non-standard recipe for preparing adjika for the winter, in which zucchini predominates among the ingredients.

To prepare the sauce, you need to mince three kilograms of zucchini, half a kilogram of carrots, the same amount of sweet pepper, 1.5 kilograms of ripe tomatoes, almost three tablespoons of dried red hot pepper. Pour a couple of tablespoons of salt into the total mass, pour in a glass of purified sunflower oil, and half a glass of sugar. All ingredients must be mixed well and simmered for 30-40 minutes.

After this, five medium-sized heads of garlic are added to the vegetables, the cloves of which also need to be chopped, for which you can use a crusher or a meat grinder and cook for another five minutes. Next, you need to pour in 100 ml of table vinegar and after two minutes of cooking, the adjika can be rolled into sterilized jars.

As housewives who know how to cook adjika according to this recipe advise, it acquires a juicy taste a couple of weeks after preparation.

Adjika with apples

Adjika prepared according to this recipe is ideal for various dishes, especially those made from meat.

To prepare it, you need to peel a couple of kilograms of tomatoes and 0.5 kg of apples (preferably with sourness), these ingredients need to be passed through a meat grinder, to them you also need to add a kilogram of bell pepper crushed in the same way and 0.5 kg of carrots, after which grind and add 200 grams of garlic. The total mass should be supplemented with a glass of vegetable oil, salt, pepper and 100 g of hot pepper, which can be used both fresh and dried. The ingredients need to be mixed well and simmered for 2.5 hours, remembering to stir occasionally. As soon as the adjika is ready, it needs to be put into jars or rolled up.

From the above list of ingredients, a total of three liters of the finished product is obtained.

Green adjika

For some reason, everyone is accustomed to seeing red adjika, but in Caucasian cuisine there is the same sauce, only green. If you don’t know how to cook adjika for the winter without cooking, make it according to this recipe - it will be both unusual and very tasty. Moreover, the technology is very simple.

To prepare such a preparation, you need to take 4 hot thin peppers, completely clean them of stalks and seeds, and then put them in a blender. Next, you need to send 4 large bunches of fresh cilantro and about 10 peeled garlic cloves there. All these ingredients must be thoroughly crushed in a bowl and then add a tablespoon of salt.

This extraordinary adjika can stand in the refrigerator for a long period, and at the final stage it can also be rolled into jars. As for serving, it will go perfectly with stewed or baked meat, vegetables, fish and side dishes.

Traditional Abkhaz adjika

The culinary history of this sauce originates in Abkhazia. It is not surprising that in this country they know exactly how to prepare adjika correctly. Using the presented recipe, you can make an excellent preparation for the winter, and also consume it almost immediately after preparation (in this case, the taste will not be rich).

To prepare real Abkhazian adjika, you need to remove the stalks from 0.5 kilograms of chili peppers without cutting the fruits themselves. Then they need to be thoroughly washed and dried. While the water is draining from the pepper, you need to peel 300-400 grams of garlic and grind it in a meat grinder 2-3 times. After this, the same must be done with pepper, parsley, basil, coriander and dill, of which you need to take 50-70 grams. After this, the entire mass can be crushed in a blender, or you don’t have to do this - it all depends on the individual preferences of the housewife. In Abkhazia, it is prepared in such a way that there are pieces and you can feel the pepper seeds - this is the main feature of this adjika.

In this form, adjika should be tightly covered and left in a large bowl for 3-4 days until some of the liquid has evaporated. Experienced cooks note that for this purpose you can choose cookware from any material except aluminum.

After the specified period, the adjika should be placed in small jars and, without sterilizing, closed with plastic lids. In this form it can even be stored in the refrigerator.

Adjika with tomatoes and peppers

How to prepare adjika in such a way that just its aroma makes everyone’s mouth water? The answer is simple: you need to make it according to this recipe!

To prepare aromatic and incredibly tasty adjika, you need to remove seeds and stems from 20 large bell peppers and grind them together with six large ripe tomatoes in a meat grinder. After this, the vegetables should be cooked for 20 minutes.

In the meantime, you can start preparing the remaining ingredients. Take a glass of peeled garlic and three of the hottest peppers. These products must be thoroughly chopped and added to the boiling tomatoes. In this composition, vegetables must continue to be cooked for 10 minutes. After this time, pour a glass of sugar, a spoonful of salt into a common saucepan, pour in one glass of purified sunflower oil and table vinegar, then boil for another 10 minutes, add a pre-chopped bunch of parsley, keep on the fire for another 5 minutes, stir well and pour into sterilized jars and roll up.

Adjika from plum

Another option for how to prepare adjika for the winter, the recipe originates in the Caucasus. At the end, the housewife will receive a delicate and aromatic sauce with which she can surprise not only her household, but also her guests.

To prepare adjika from plums, you need to peel a kilogram of the main fruit from the seeds, and, after washing them thoroughly, put them in hot water for 5 minutes - let them cook a little in a saucepan. After the specified time has passed, they need to be removed from the water and thoroughly ground using a meat grinder. Separately, you need to remove the seeds and grind in a meat grinder five bell peppers, three hot ones, and a couple of medium-sized heads of garlic. These vegetables must be added to the plums.

After all the ingredients have been collected, they must be salted (1 tbsp), sprinkled with sugar (2 tbsp) and added a packet of khmeli-suneli spices (15 g). After thorough mixing, the pan with the contents should be put on fire and cooked for 20 minutes, stirring occasionally. Then the finished sauce should be poured into sterilized jars and sealed with metal lids.

Dry adjika

Any housewife who likes to surprise her household with unusual, original and aromatic dishes should know how to cook, since this seasoning can make the taste of almost any dish original: it can be added to baked meat, soup, side dish, as well as diluted with liquid and created unique sauce. There can be a lot of options for its preparation, but the one given here is the most optimal, since it is universal.

So, how to cook dry adjika? To do this, you need to prepare in advance - dry the hot red pepper, which can take about a couple of weeks. After it becomes dry, grind 600 grams of peppercorns on a wire rack, in a coffee grinder or in any other way, add 4 tbsp. l. dry coriander, a couple of tablespoons of dill seeds, the same amount of suneli hops and, finally, a little salt. After all the ingredients are combined, mix them well and can be used!

It is very easy to prepare such a mixture, but in order for it to be truly irreplaceable, you need to strictly observe the proportions of each seasoning. If you wish, you can experiment with them yourself.

Adjika from beets

An equally original option for preparing adjika for the winter is to make it from beets. To do this, you need to remove excess and thoroughly wash a couple of kilograms of red beets, the same amount of ripe tomatoes, half as much bell pepper, 300 grams of garlic and hot chili pepper. All vegetables must be thoroughly dried on a towel and passed through a meat grinder; it will be better if you do this a couple of times. Next, they need to be placed in one common pan, brought to a boil and, immediately reducing the heat, cook for an hour, stirring occasionally. As soon as the allotted time has passed, you need to add half a glass of sunflower oil (refined), 2 tbsp. l. soy sauce and 3 tbsp. l. granulated sugar and salt to taste. Now all the collected ingredients must be mixed well and continue to cook for 20 minutes. Then the entire contents of the pan should be placed in sterilized jars and rolled up under metal lids.

Adjika from tomato

This option on how to prepare adjika from tomatoes for the winter will be very popular with those who love pasta; it goes well with it.

In order to make such adjika, you need to peel 2.5 kilograms of tomatoes and pass them through a meat grinder. Next, you need to put them in a saucepan and cook until they boil. After the tomatoes boil, the heat must be sharply reduced and the cooking process continued for another half hour.

In the meantime, you need to mince a couple of kilograms of carrots and half as many sour apples (without cores and skins). After 30 minutes of cooking the tomatoes, you need to add these ingredients to the pan and continue heat treatment for another 30 minutes. While the vegetables are boiling, you need to grind a kilogram of bell pepper and 4 hot peppers in a meat grinder, add 300 grams of chopped garlic to them and put it all in a saucepan with the cooking vegetables and stir well.

After the total mass boils, you will need to reduce the heat again and continue cooking for half an hour. Once the allotted time has passed, add 1.5 cups of vegetable oil, salt and sugar to the adjika at your discretion. After stirring, all ingredients should be cooked for another 15 minutes, and you can roll them into jars.

How to prepare adjika from tomatoes (without heat treatment)?

Fans of such a wonderful seasoning will certainly admire the taste of tomato adjika, prepared without any heat treatment. In order for it to have the most intense taste, you need to take the ingredients in clearly defined quantities.

A kilogram of bell pepper must be cut, cleaned of seeds and stalks; from a couple of hot peppers, all seeds and membranes must also be removed. You also need to prepare 5 medium horseradish roots, wash them and cut them into small pieces. Separately, peel the garlic (5-6 medium heads) and cut five kilograms of ripe tomatoes. All ingredients must be thoroughly ground in a meat grinder, for which you can pass them through the unit twice or even three times. Now the adjika is ready - all you have to do is add 100 grams of salt and mix everything thoroughly. Now it can be poured into jars and completely covered with plastic lids (regular plastic bottles can be used as containers).

It is very easy to prepare this adjika at home. From the presented amount of ingredients, five liters of the finished product are obtained.

Adjika from zucchini, onions and apples

If you know how to prepare adjika from tomatoes, then you can experiment with creating it from other ingredients. This seasoning turns out wonderful if you make it from apples, zucchini and onions. Adjika prepared according to this recipe can be stored until winter and enjoy its fresh pungency in the cold.

To prepare, you need to grind three kilograms of seeds and peeled zucchini in a meat grinder, add to them 1.5 kg of red tomatoes, 1 kg of sour apples, the same amount of onions, 0.5 kg of carrots and the same amount of sweet bell pepper. To the total mass you need to add a glass of vegetable oil, 0.5 cups of sugar and a couple and a half tablespoons of salt (a small heap is possible). All ingredients must be mixed well and simmered for 40 minutes, stirring occasionally so that the contents do not burn.

After the allotted time has passed, add a glass of chopped garlic cloves and a tablespoon of dry hot ground pepper to the pan. The mixture needs to be boiled for another five minutes, then add half a glass of table vinegar, mix thoroughly and place in sterilized small jars, rolling under metal lids using a special machine.

Adjika with walnuts

Another unusual, but very original recipe for homemade adjika - with walnuts. Experienced housewives assure that using this technology it is prepared very quickly and immediately after cooking it has a bright taste. Also, due to the fact that the dressing is not subjected to heat treatment during the preparation process, it contains a huge amount of useful substances and vitamins.

So, in order to prepare nut adjika, you need to take 250 grams of peeled kernels, three medium tomatoes, one large bell pepper, three hot peppers, a large bunch of your favorite greens, cloves from three heads of garlic and grind it all in a meat grinder (you can twice) or blender. After this procedure, you need to add three tablespoons of rice vinegar and olive oil, as well as one teaspoon of salt, and mix everything thoroughly again until smooth.

After such simple manipulations, the nut adjika will be ready. It is ideal for meat and fish dishes; all guests will certainly admire its taste. In this recipe, the quantity of ingredients is calculated in such a way that the result is a hot sauce, so that if desired, the volume of each of them can be calibrated based on your individual preferences regarding the pungency and spiciness of your favorite product.

Adjika for the winter is a delicious vegetable snack. Adjika has a spicy taste of red pepper, a pleasant aroma of garlic and herbs. There are many recipes for making adjika. The season for preparing vegetables for the winter for good housewives is in full swing.

Spicy, aromatic, this seasoning can add a spicy kick to every dish. Many housewives make spicy preparations for the winter. Some adjika recipes require cooking and sterilization, while in others the finished seasoning is not subjected to heat treatment.

If you have never prepared adjika at home, master the recipes for this amazing seasoning with us. And useful tips on how to prepare delicious adjika for the winter will help you plunge into an exciting culinary journey, the result of which will be treasured jars with a wonderful seasoning.

Adjika promotes digestion, stimulates appetite in winter, makes dishes more aromatic and tastier.

Some general rules when preparing adjika:

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

A lot of changes have been made to the modern classic recipe for homemade adjika. Various new ingredients are added to it: tomatoes, carrots, zucchini, eggplants, apples and even walnuts. Some recipes add beets, pumpkin, mushrooms or berries (gooseberries, chokeberries). However, the spice always remains unchanged in the seasoning.

Homemade adjika - recipe for the most delicious homemade adjika

A proven and affordable option with tomatoes and garlic, which everyone can make for themselves, because it is prepared very quickly and easily, without any hassles, this amount will make 4 half-liter jars. To get a very beautiful color from adjika, I advise you to take red bell peppers so that they blend in with the color of the tomatoes.

Ingredients:

Red tomatoes - 2.5 kg;
Sweet bell pepper - 500 g;
Garlic - 150 g;
Hot pepper - 1 pc.;
Sugar - 100 g;
Vegetable oil - 50 g;
Salt - 1/2 tbsp. l.;
Vinegar 9% - 25 ml.

Step by step recipe:

Process the tomatoes well in cold water, then remove the stem, cut each tomato in half;
The next step is to twist the red fruits through a meat grinder. This way you will get a red paste. In order for all the excess juice to go away, you will need to evaporate the mass on the stove, or you can cheat. To do this, take a colander, line it with regular cotton gauze, then pour out the tomato pulp. Place the colander on a deep bowl or basin;
While excess moisture is draining, prepare the bell pepper and garlic. As usual, remove the seeds and stem from the pepper. Peel the garlic. If you come across any yellow tips on the garlic, it will be very important to cut them off and remove them. Chop the pepper into any shape with a knife;
Now grind it together with the garlic in a meat grinder. You will get two vegetable porridges. After draining, transfer the finished tomato mixture into a thick saucepan in a colander. To make the juice drain faster, you can use another trick: bring the gauze bag up;
Place all the ingredients in one pan (twisted drained tomatoes, twisted peppers and garlic) the mixture will already be paste-like and thick. Stir. Add sugar, salt, vegetable oil, vinegar. Put it on the fire to cook. Be sure to take 9% vinegar essence, remember this;
Cook for about 30-40 minutes from the moment it boils. You will get a very thick homogeneous mass. Next, pour into sterilized jars. Seal with sterilized lids using a seaming machine;
It’s so delicious, you just can’t take your eyes off it, you’ll lick your fingers. Bon appetit. Store in a cool place, such as on a shelf in a cellar.

Raw adjika for the winter from tomatoes and garlic without cooking

The secret of this sauce is the absence of cooking. Therefore, the taste is incredibly rich and spicy. Even if you freeze such adjika, the result will be excellent.

Ingredients:

Tomatoes – 1.5 kg;
Bell pepper – 2 pcs.;
Garlic – 3 heads;
Horseradish root - 1 pc. (taste);
Chili pepper – 2 pcs.;
Dry adjika – 1 tbsp. l.;
Salt – 2.5 tbsp. l.;
Sugar – 5 tbsp. l.;
Apple cider vinegar – 1/4 cup.

Cooking method:

Prepare all vegetables: wash, peel, remove seeds and stems, cut into portions convenient for processing;
Pass all products through a meat grinder;
If you want to get an incredibly hot sauce, do not remove the seeds from the hot pepper, process them together;
Add spices, sugar, dry adjika, mix everything thoroughly;
Leave for 15-20 minutes for the sugar and salt to completely dissolve;
Pour into previously prepared containers;
Place in a cool place for further storage.

If desired, you can omit adding vinegar. In this case, the sauce must be stored in the freezer.

Adjika for the winter - the best recipe without cooking

Now we will share with you a recipe for adjika made from tomatoes, garlic and pepper without cooking. This is a version of the seasoning adapted to our conditions. Tomatoes need to be selected that are ripe, fleshy, or perhaps slightly overripe. This preparation preserves the taste and beneficial properties of fresh vegetables, has a strong antimicrobial effect, and protects against colds.

Ingredients:

Tomatoes - 1 kg;
Bell pepper - 300 g;
Hot red pepper - 60 g;
Garlic - 1 head (60 g);
Apple cider vinegar - 60 ml;
Sugar - 100 g;
Salt - 3 tsp.

Cooking method:

Wash the tomatoes and prepare them for chopping. To do this, scald them with boiling water, put them in cold water for a minute, and remove the skin. Cut off the top part;
Wash the sweet pepper, remove the seeds and stem, cut lengthwise into wide strips. Peel and wash the garlic;
Cut off only the stem of the hot pepper and leave the seeds. Combine tomatoes, sweet and hot peppers, garlic. Grind through a meat grinder or in a blender bowl;
Add salt, sugar and vinegar to the chopped vegetables. Stir and let sit for 3 hours to better dissolve the salt;
We sterilize the adjika jars in advance and pour boiling water over the lids. Let's put the adjika into jars.

We will store it in the refrigerator. Here is a classic recipe without cooking adjika made from tomatoes and garlic.

Recipe for spicy adjika for the winter - you'll lick your fingers

To make a delicious spicy seasoning, you need to finely chop all the products listed below.

Tomatoes - 5 kg. (if the tomatoes are sour, add a little sugar - 1-2 tbsp.);
Garlic - 500 g;
Ground coriander or cilantro - 2 packs, 50 g (or a fresh, large bunch);
Hot red pepper - to taste;
Salt - to taste.

Cooking method:

This adjika cannot be prepared without garlic; this spice is a mandatory ingredient;
The hot pepper also needs to be chopped; if you don’t want to mess with the bitter vegetable, replace it with ground red;
Finely chop the fresh cilantro; if you don’t have fresh, you can add dry ground;
Wash ripe tomatoes from dust and remove the stem with a knife. If they are large, divide them into several pieces to make it easier to pass through a meat grinder or juicer. We recommend using the second option, in which case the juice will be seedless;
Place the resulting tomato in a deep saucepan of the same size, place it on the fire, after boiling, reduce the gas or dial on the electric stove so that the tomato mass simmers slowly;
At this time, prepare the garlic, remove the husks from it, grate it or put it through a meat grinder or blender;
As soon as the tomato dressing has thickened a little, add all the other prepared products to it and cook for 15 minutes;
Pour into heated jars, roll up the lids.

Adjika with apples for the winter - the best recipe

Learn how to make this popular apple relish.

Ingredients:

Tomatoes - 5 kg;
Apples - 1 kg;
Garlic - 400 g;
Carrots - 1 kg;
Bell pepper - 1 kg;
Onions - 1 kg;
Hot pepper - 4 pods;
Greens - parsley, dill (to taste);
Sunflower oil - 1 cup;
Vinegar 9% - 1 glass;
Sugar - 1 glass;
Salt - 4 tbsp. l. (less is possible - to taste).

Cooking method:

Peel all the vegetables and cut them into pieces to grind them in a meat grinder. We remove the stems of tomatoes and other vegetables. We do not peel the apples;
Grind all vegetables and fruits in a meat grinder into separate cups (carrots, peppers, onions, apples);
Place the rolled tomatoes in a deep aluminum basin to let them cook a little;
As soon as the tomatoes boil, add all the scrolled vegetables: peppers, apples, carrots, onions. Mix everything well. So cook, stirring, for 1.5 hours. A large basin stands on two burning stoves. Then we will add other ingredients;
While the adjika is boiling, we will peel the garlic;
We will use gloves to peel and cut the hot peppers into pieces. Remove the seeds from the hot pepper;
We pass garlic, herbs and hot pepper through a meat grinder;
When the vegetable mass has been boiled for 1.5 hours, add to it: garlic, herbs, hot pepper, salt, sugar;
Then pour in 1 glass of vinegar, 1 glass of odorless sunflower oil. Stir and cook for another 30 minutes after boiling;
After the time has passed, turn off the heat and begin pouring into sterilized jars;
Pour into several jars at once, as the mass is hot. We roll up the full jars and turn them over. Take a warm blanket and cover it on top until it cools;
This preparation is a godsend for barbecue, which many people do both in summer and winter.

Adjika from zucchini “finger-licking” - a recipe for the winter

This recipe makes deliciously tender and tasty adjika for the winter.

Ingredients:

Zucchini - 3 kg;
Bulgarian pepper - 500 g;
Fresh carrots - 500 g;
Tomatoes - 1.5 kg;
Garlic - 1 cup;
Sugar - half a glass;
Salt - 2 tbsp. l. with a slide;
Red hot pepper (chopped) - 2 tbsp. l. with a slide;
Sunflower oil - 1 glass.

Step by step recipe:

Wash all vegetables thoroughly;
Peel the carrots, remove the seeds and stalks from the bell pepper;
Peel the tomatoes by first making cross cuts on the fruit, place in boiling water for a couple of seconds, and then plunge into ice water. This makes it easier to remove the skin;
Grind the garlic using a press, and the remaining vegetables using a meat grinder;
Mix the vegetable mass with salt, sugar, sunflower oil;
Let it cook for 40 minutes;
Cool the mixture slightly, add hot ground pepper and garlic;
Stir, cook for another 10 minutes;
Place the finished adjika in sterile jars and roll up.

Recipe for delicious eggplant adjika for the winter without sterilization

And finally, we’ll finish with a simple recipe - without sterilization. These blue ones have a moderately spicy taste, softened by a delicate apple tint. If you don't like hot preparations, you can reduce the amount of hot pepper and garlic.

Ingredients:

Eggplants - 4.5 kg;
Tomatoes - 2.5 kg;
Sour apples - 3 pcs.;
Bell pepper - 5 pcs.;
Hot pepper - 1-2 pcs.;
Carrots - 2 pcs.;
Garlic - 3 heads;
Vinegar 6% - 200 ml;
Vegetable oil - 2 tbsp. l.;
Sugar - 200 g;
Greens (dill or parsley) - 1 bunch;
Salt - 100 g.

Cooking method:

First, let's cook adjika. Wash the tomatoes, cut them on top with a cross, and put them in boiling water for a minute. Then - into cold water. Take it out, wipe it with napkins, remove the skin. Grind in a blender until pureed.
We clean the peppers from seeds - bell and hot ones. Cut into pieces. Finely chop the washed greens. Grind it all in a blender and add it to the tomatoes.
We clean and wash carrots and apples. Remove seeds from apples. We cut carrots into circles, apples into slices. Place in a blender and grind. Add in tomato-pepper puree and mix.
Season the resulting mass with sugar and salt, add vegetable oil, and put on fire. Cook after boiling under the lid for 20 minutes.
In the meantime, prepare the eggplants and sterilize the containers for preservation. Peel the blue ones, wash them, cut them into cubes. Sprinkle coarsely with salt and leave for 20 minutes.
Now wash the eggplants and pour them into the adjika. Simmer for another 20 minutes. 10 minutes before readiness, add chopped garlic and add vinegar.

Let's put the awesome eggplants in clean jars and roll them up. Let's keep it upside down under the blanket until it cools down - and you can hide it for storage.

The most delicious homemade adjika for the winter - VIDEO

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.

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 prepare homemade adjika for the winter without any special financial expenses. 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 is made from the perfect combination of sweet and bitter peppers, juicy tomatoes and spices. The recipe is simple, the cooking process is easy, 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, we pass the tomatoes and sweet peppers through a meat grinder (you can chop them in a chopper) and send them 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’s quick, simple and effortless to prepare, and the ingredients for the healthy and tasty seasoning cost just a penny.

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 is prepared according to such a simple recipe in many families around the world. The taste of fresh vegetables and a pleasant bitterness are reminiscent of summer, and preparing them for the winter without cooking preserves the vitamins and beneficial properties of natural ingredients. Include this adjika in your winter menu and you will be guaranteed 100% protection against colds!

Few ingredients:

Preparation progress:

For the future adjika, we will prepare a 5 liter plastic container 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 was 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.