Autumn table decoration: fresh adjika from green tomatoes

Subtleties of preparing adjika from green tomatoes

It is imperative to sterilize homemade adjika from green tomatoes, especially if you plan to store it all winter until summer. If the workpiece is in the refrigerator and will be consumed in the near future, then you can do without sterilization.

Before cooking, it is better to peel the fruit so that the snack comes out more homogeneous. To do this, they are doused with boiling water, two cross-shaped cuts are made and the peel is removed. If you want to give the dish a little unusual taste, add various spices and herbs.

A simple adjika recipe without cooking

Adjika closed according to this recipe can become a good source of vitamins in winter. It is easy to prepare, and if the conditions are met, it will be stored until the next season.

Ingredients table.

The tomatoes for this recipe need to be ripe, ideally overripe and juicy. It is imperative that there is no rot or signs of disease - due to such damage, the taste of the pulp deteriorates. You can remove the seeds from hot peppers, but if you leave them, adjika will turn out much hotter.

Method for preparing preserves:

1. Bring water in a deep saucepan to a boil.
2. Make a shallow cross-shaped cut on the tomatoes in the area where the stalk attaches.
3. Place each fruit in boiling water for 1-2 minutes.
4. Remove the tomatoes and immediately place them in cold water. After such manipulations, the skin can be easily removed.
5. Pass the peeled tomatoes, peppers and garlic through a meat grinder.
6. Add sugar, salt and vinegar. Mix everything.
7. Let it brew for three hours, stir again.
8. Place in sterilized jars and close with lids.

No additional sterilization is required. According to reviews, this adjika can be stored well in the basement for a year.

Adjika can be stored in a warm room without cooking for more than 7 days.

What and how to serve it with

Adjika from green tomatoes helps improve the taste of many dishes. However, most often this sauce is served with poultry, pork, beef, fish, vegetables and some dairy products. Preparing a snack at home is not difficult. The main thing is just to choose a recipe that the whole family will like.

It is important to serve the sauce not too hot. Before tasting, adjika should cool slightly and stand for several hours. This will make the sauce more flavorful and the spiciness will be felt better.

What can you serve with green tomato adjika?

A sour sauce with a delicate texture goes best with meat - red and white, and also goes well with some types of fish, including salted ones. It can be served with mother-in-law's tongue, fried zucchini, with khachapuri and other types of table pastries, for gil cheese, with vegetable cutlets, for example, celery or cabbage.

Green adjika can diversify side dishes - buckwheat porridge, potatoes.

The sauce fits interestingly into the Japanese menu - for omelettes and sushi, fish balls, and shrimp in batter. It makes a good dressing for stewed celery and green beans, white beans and onions. And besides this, there is no limit to your imagination - everyone has a “signature” dish on their table that can be complemented with an unusual sauce.

The simplest thing is to make toast or croutons, grease the bread with green adjika and sprinkle with chopped boiled eggs and your favorite cheese - processed “Druzhba”, Suluguni or Adyghe. Here's to breakfast or snack! Another option is pieces of chicken meat and an egg or suluguni and slices of boiled carrots on dried or fried bread coated with sauce - tasty and healthy.

Raw adjika

This recipe is taken from Georgian cuisine, in which adjika is prepared without cooking. Ingredients:

• 3 kilograms of ripe tomatoes;
• 200 g garlic;
• 100 g hot pepper;
• 100 grams of horseradish;
• a bunch of dill;
• a tablespoon of salt;
• dessert spoon of sugar.

Preparation:

1. Wash the greens and vegetables, clean and dry well.
2. We prepare a winter appetizer of tomatoes with horseradish and hot peppers, garlic and herbs by grinding everything in a meat grinder.
3. Add salt and sugar.
4. Mix everything until completely dissolved.
5. Place the finished sauce in dry sterile jars, roll up and store in a cool place.

Spicy adjika with horseradish and hot pepper

The good thing about this universal recipe with horseradish and hot pepper is that, if long-term storage is not planned, adjika can be simply stored in the refrigerator rather than boiled.
Even in its raw form it turns out spicy and very tasty. To close 5 half-liter jars, you need the following ingredients:

• Green tomatoes – 2 kg;
• Bell pepper – 500 g;
• Hot pepper – 2 pods;
• Garlic – 6 cloves;
• Horseradish roots – 50 g;
• Seasoning “Khmeli-suneli” - to taste;
• Vegetable oil – 30 ml;
• Vinegar – 50 ml;
• Salt – 1 tablespoon.

How to cook: I chop the previously washed and peeled tomatoes and peppers in a blender and send them to simmer over low heat for about an hour.

While the mixture is being prepared, I chop the garlic and horseradish root, wash it with soda and sterilize the jars with screw caps.

After 60 minutes, I’ll add garlic, horseradish root, spices, vinegar, oil, salt to the vegetable mixture, mix, be sure to taste it, and add the missing ingredients. Then I boil for another 15 minutes.

I pour the hot adjika into the prepared container, roll it up, turn it over onto the lids and, wrapping it up, leave it until it cools completely.

In winter, the unsurpassed aroma will not leave you indifferent.

Adjika from green tomatoes and garlic without cooking

Composition for 1 liter jar:

• unripe tomatoes - 800 g;
• onion - 150 g;
• garlic - 100 g;
• horseradish root - 30 g;
• parsley and coriander - 3 branches each;
• dry ground paprika - 2 teaspoons;
• salt - 1.5 tbsp. l.;
• sugar - 2.5 tbsp. l.;
• vegetable oil - 6 tablespoons;
• apple cider vinegar - 100 ml.

Preparation:

1. Peel the onions, horseradish and garlic, rinse them along with the tomatoes and herbs, and then pass through a meat grinder.
2. Advice to the housewife: since this recipe does not include heat treatment, we will remove harmful corned beef from the tomatoes by soaking. To do this, the fruits are placed in cold water for 4-5 hours.
3. Next, add paprika to the vegetable mixture, salt and add sugar. Let stand for 15 minutes. Next add oil and vinegar.
4. Stir and pour into boiled jars with screw-on lids. This seasoning will be completely ready after a couple of weeks of infusion in the refrigerator.
5. After 2 weeks, you can transfer the finished adjika into food-grade plastic and put it in the freezer for the winter. If you leave it in the refrigerator, you can eat it for about a month.
6. Tip two for the housewife: never defrost a snack in warm water - the taste will immediately change, not for the better. It is better to leave the container in the refrigerator overnight - it will thaw by mid-day. And, of course, do not freeze adjika again.
7. Try making unusually tasty adjika from unripe tomatoes in combination with carrots and apples. It turns out not bitter at all. You'll want to eat the whole jar at once! And they will definitely tell you: “You will lick your fingers.” The preparation is not at all difficult.

Adjika from unripe tomatoes with apples

Spicy adjika with a refreshing taste. It's easy to prepare. To get three half-liter jars of sauce you need:

• unripe tomatoes – 900 g;
• sweet apples – 2 pcs.;
• onion – 1 large;
• green bell pepper – 3 pods;
• hot pepper – 1 pod;
• garlic – 5 cloves;
• dry herbs – 1 tsp;
• mustard seeds – 0.25 tsp;
• black peppercorns – 10 peas;
• vinegar (9%) – 3.5 tbsp. l.;
• sugar – 3.5 tbsp. l.;
• salt – 1 tbsp. l.;
• refined vegetable oil – 6 tbsp. l.

Wash and peel all vegetables. Cut out the stems of tomatoes, cut out the seeds with the seed capsule from apples, and seeds from peppers. Cut all the fruits into pieces and pass through a meat grinder or blender.

With green tomatoes and zucchini

Products:

• 3 kg of zucchini;
• 500 g carrots;
• 500 g pepper;
• 200 g garlic;
• 1.5 kg of tomatoes;
• 40 g salt;
• 100 g sugar;
• 400 g paprika;
• 200 ml sunflower oil;
• 100 ml vinegar (9%).

Recipe:

1. Grind all the vegetables in a meat grinder. It's easier to do this if you first cut all the ingredients into cubes. Then the resulting mass is mixed with spices and oil.
2. Cook adjika for 40 minutes after boiling over low heat, stirring. To make the task easier, you can use a slow cooker. Select the “stew” mode and reduce its time by 10 minutes, since under a closed lid and under steam pressure the sauce will acquire the desired thickness much faster.
3. Add chopped garlic and add vinegar 5 minutes before turning off.
4. Roll up the adjika.

Advice! If carrots and peppers are sweet, you can skip adding sugar.

Winter tomato seasoning for spaghetti and pasta: recipe

This delicious sauce complements spaghetti and enhances its flavor. Seasoning is prepared from tomatoes and other vegetables.

Ingredients:

• 3 cloves garlic
• 1 kg onions
• 3 kg ripe tomatoes
• Red pepper
• 500 ml sunflower oil
• 80 g salt
• 120 g sugar

Recipe:

• Sort through the tomatoes, cut off cracks and rotten areas. Cut the tomatoes into 4 parts and grind them in a meat grinder.
• Peel the onion and cut into small cubes. Pour oil into a frying pan and fry the onion. When the vegetable becomes golden and soft, pour in the tomato mixture.
• Cover the pan with a lid and simmer for 15-20 minutes. Add salt and pepper, sugar. Add chopped garlic cloves and simmer for another 2-3 minutes.
• Pour the sauce into jars, having previously sterilized them and seal them.

Winter tomato seasoning for spaghetti and pasta: recipe

From green tomatoes with apples

Products:

• 500 g tomatoes;
• 2 medium sized carrots;
• 2 bell peppers;
• 3 medium apples;
• head of garlic;
• 50 ml sunflower oil;
• 50 ml vinegar (9%);
• 1 teaspoon salt;
• 1 teaspoon sugar.

Preparation:

1. All apples and peppers are freed from seeds, carrots and garlic are peeled, and all fruits and vegetables are chopped using a meat grinder.
2. Salt, sugar, butter are added to the mixture and mixed.
3. Place the mixture in a saucepan with a wide and thick bottom and cook after boiling for 15 minutes. The mixture must be stirred constantly even while boiling. If you miss the moment and overlook the burning, you can immediately throw away the product - its taste will acquire an unpleasant bitterness, which cannot be overcome.
4. Then vinegar is added and everything is cooked with it for another 15 minutes.
5. The adjika is sealed while it is hot, without waiting for it to cool.

Spicy tomato seasoning for the winter

This seasoning does not require cooking, so for better preservation it is placed in the cellar or refrigerator.

Ingredients:

• 6 kg tomatoes
• 12 pieces of red bell pepper
• 8 hot peppercorns
• 500 g sugar
• 220 ml vinegar
• 10 heads of garlic
• Salt

Recipe:

• Wash the tomatoes and remove the stems, cut into pieces and blend in a blender.
• Peel hot and bell peppers from stalks, seeds and also turn into puree.
• Peel the garlic and grate it. Add salt and sugar, pour in vinegar. Pour into sterile jars and screw on the lids.

Spicy tomato seasoning for the winter

With horseradish

Another unusual sauce is green adjika. This seasoning is prepared very quickly. Adjika from green tomatoes in this version does not require heat treatment. A seasoning containing horseradish root can remain tasty and fresh for a long time. To prepare the sauce you will need:

• 1.5 kilograms of green tomatoes;
• 150 g horseradish;
• 130 g peeled garlic;
• 2 pods of hot pepper;
• 50 g table salt;
• 30 g sugar;
• dill - to taste.

Fragrant seasoning

I offer an aromatic seasoning made from tomatoes and garlic for the winter - a simple recipe that does not require heat treatment.

Let's take:

• Half a kilo of green tomatoes;
• 2 heads of garlic;
• Half a bunch of parsley.

1 coffee spoon of dried herbs:

• Cilantro, dill, basil;
• A teaspoon of a mixture of Italian herbs;
• A teaspoon of ground coriander;
• A pinch of nutmeg;
• A teaspoon of pepper mixture;
• 1.5 dessert spoons of salt.

Twist the washed and dried fruits, herbs, and peeled garlic. Mix the vegetable mixture with dry ingredients. Stir it thoroughly and let it brew for an hour. Mix again, pour into sterile jars, screw, and put in the refrigerator.

Delicious adjika with zucchini and green tomatoes

We prepare adjika from zucchini and green tomatoes for winter. This preparation is suitable for those who do not like very spicy food.

Ingredients:

• 5 kilograms of tomatoes;
• kilogram of bell pepper;
• 1.5 kg of zucchini;
• 0.5 kg of onion;
• half a kilogram of carrots;
• 2 heads of garlic;
• hot pepper pod;
• a large bunch of parsley;
• a glass of sugar;
• 200 ml vegetable oil;
• 150 grams of salt;
• a cup of apple cider vinegar.

How to cook:

1. Cut the washed tomatoes into four parts, place in a deep frying pan and sprinkle with salt.
2. Leave in a cool place for 5 hours.
3. After this time, the fruits will release juice, which is drained, and the tomatoes are placed in a sieve for 10 minutes to remove excess moisture.
4. We pass tomatoes, zucchini, peppers, onions and carrots through a meat grinder.
5. Cook the vegetable mixture at a low simmer for an hour.
6. Then add finely chopped herbs, pepper, garlic. We continue cooking for another hour.
7. Add salt and sugar, pour in oil and vinegar. After 10 minutes, pour the mixture into jars and roll up.

Adjika from tomatoes with quince

This is an unusual preparation, but the sauce turns out very tasty and tender. It will especially appeal to those who do not like too spicy and strong taste.

For 4 liters of finished sauce you need to prepare:

• unripe tomatoes – 2.5 kg;
• sweet pepper – 0.5 kg;
• quince – 0.5 kg;
• carrots – 250 g;
• zucchini – 250 g;
• onion – 250 g;
• hot pepper – 0.5 pods;
• finely chopped greens (selection of types of greens - to taste) - 0.5 cups;
• sugar – 0.5 cups;
• salt – 1/3 cup;
• vegetable oil – 1 cup.

Wash tomatoes, bell peppers, quinces, zucchini, carrots and onions, peel and cut into pieces of arbitrary shape. Pass through a meat grinder or blender. Pour the vegetable mixture into a saucepan and cook for 1 hour from the moment it boils. Then add chopped garlic, finely chopped herbs and hot pepper. Cook for another 1 hour.

Add salt, sugar and butter, let simmer for another 2-3 minutes. Pour into sterile jars and seal immediately.

Recipe with original taste

This version of adjika, which is made from unripe tomatoes, is highly prized among gourmets. It's all about the sweet and sour taste, bright color and Caucasian spices.

Important! Jars of prepared hot seasoning can be stored right on the kitchen counter.

There are many ingredients in the recipe, but they are all available:

• green tomatoes - 4 kg;
• chili pepper - 250 grams;
• ripe red tomatoes - 500 grams;
• sweet pepper (green!) - 500 grams;
• garlic - 300 grams;
• carrots (medium) - 3 pcs.;
• sweet and sour apples - 4 pcs.;
• vegetable oil - 125 ml;
• rock salt - 5 tablespoons;
• hops-suneli - 50 grams;
• leaves of dill, basil and parsley to taste.

Preparation:

Warning! You will start cooking adjika according to this recipe six hours after preparing the tomatoes.

1. We pick green tomatoes, put them in the sink and run hot water over them. Take it out and let it dry. From each tomato we remove the stalk and the place where it is attached, and then cut the vegetable into slices. Sprinkle with salt, cover with a towel and let stand for 6 hours. Then drain the resulting juice. Thanks to this procedure, green tomatoes will not taste bitter. Grind in a meat grinder into a separate bowl.
2. Once the adjika base is ready, we will start working with other ingredients. Wash and peel carrots, both types of peppers, apples, red tomatoes, garlic. Cut everything into small pieces and throw it into a meat grinder. You will get green adjika in tomato. Use a thick-walled pan for cooking.
3. We add suneli hops, oil and salt to the resulting mass. Stir and let sit for 30 minutes.
4. Add green tomatoes and cook with constant stirring for 60 minutes.
5. At the same time, wash the greens, dry them on a towel and chop them finely. Add green sprigs just before the end of cooking.
6. After boiling the green tomato adjika for another 2 minutes, transfer it to jars.

Pasta with chicken and green tomato sauce

In addition to canning, from tomatoes that have not had time to turn red, you can prepare a very tasty and unusual dish with spaghetti and chicken. Required components:

• ¼ cup olive oil;
• 12 medium-sized green tomatoes, quartered;
• a pinch of Himalayan salt and ground black pepper;
• 6 cloves garlic, pre-chopped;
• 24 fresh basil leaves (green);
• 420 g spaghetti;
• ½ cup grated Parmesan cheese;
• 1 chicken breast fillet.

Culinary stages:

• Cut the fillet into small cubes, season to taste with your favorite spices, quickly fry over high heat and set aside.
• Cook pasta according to package instructions.
• At the same time, preheat the oven to 150°C.
• Spray a wide, deep baking dish with oil.
• Place the tomatoes in a dish and season with salt and pepper. Drizzle with olive oil. Bake for about 25 minutes until the tomatoes are soft.
• Grind garlic and basil in a blender. Season the tomatoes with the resulting mixture.
• Cover with foil and bake until the tomatoes are tender and lightly caramelized, about 25 minutes. Remove from oven and place in food processor or blender. Beat several times.
• Transfer to a deep bowl, add cooked chicken, stir.
• Season the boiled spaghetti with the resulting sauce, sprinkle Parmesan cheese on top and serve immediately.

Spicy plum sauce

We prepare the following products:

• 2 kilograms of green tomatoes;
• 1.5 kilograms of plums;
• 500 g sweet pepper;
• 0.5 kg of onion;
• 500 ml vegetable oil;
• 100 grams of sugar;
• 5 pods of hot pepper;
• 0.5 kg carrots;
• 1.5 teaspoons black pepper.

Wash the tomatoes and cut the onion into large pieces.

1. Plums are peeled, peppers are freed from seeds, carrots are peeled.
2. We twist the plums with vegetables, and add butter, salt and sugar to the resulting mass.
3. Place the bowl of sauce on the stove. Cook for an hour and a half over low heat.
4. Add pepper, stir, remove from heat. Place into jars and seal.

Prepare adjika from green tomatoes for the winter, delicious, such delicious preparations are obtained. With them, all meat dishes will be even tastier and more aromatic.

Apple sauce

We prepare:

• 2.5 kilograms of unripe tomatoes;
• A kilogram of apples;
• A small bunch of dill, parsley;
• A bunch of cilantro;
• 3 carrots;
• 2 hot peppers;
• A kilogram of bell pepper;
• 150 grams of garlic;
• 200 milliliters of apple cider vinegar;
• A glass of vegetable oil.

Scroll through washed and peeled vegetables and apples.

1. We wash the greens, let them dry, and chop them finely.
2. Mix the greens with the vegetable mixture, add salt and place on the stove. The sauce should be simmered at a low simmer for fifty minutes.
3. Then add vinegar and oil, stir well and bring to a boil.
4. Place the dough in sterile jars and seal.

Adjika with green tomatoes and apples turns out very tasty, aromatic and moderately spicy.

Green tomatoes sliced ​​in adjika

Spicy green tomatoes with hot peppers are a very aromatic, spicy and fiery appetizer. Suneli hops can be replaced with dill and coriander seeds or other spices to taste.

Production time: 1.5 hours.

Volume: from 3 to 3.5 l.

Ingredients:

• green tomatoes - 2-2.5 kg;
• red tomatoes - 500 g;
• red bell pepper - 500 g;
• hot pepper in pods - 1 - 2 pcs. / taste;
• garlic - 1 head;
• greens (dill, parsley) - 1 bunch each;
• vegetable oil - 50 ml;
• hops-suneli - 1 teaspoon / to taste;
• sugar - 2 tbsp. l.;
• coarse rock salt - 1-1.5 tbsp. l.

Preparation:

1. Wash and dry red tomatoes. Core and slice them.
2. Wash the bell pepper, remove the core and remove the seeds. Cut into large pieces.
3. Wash the hot pepper and trim the tail. Cut into pieces.
4. Wash the greens, dry and finely chop.
5. Peel and rinse the garlic. Pass through a press or mesh on a small grater.
6. Wash green tomatoes, dry and cut into large slices.
7. Mince or chop red tomatoes, bell peppers and hot peppers. Pour the mixture into a large saucepan and bring it to a boil. Add sugar, salt and suneli hops. Stir, pour in the oil and cook, stirring, for 15-20 minutes.
8. Add green tomatoes to the pan and simmer for 8-10 minutes, stirring. Add chopped garlic and chopped herbs a few minutes before cooking.
9. Sterilize jars and lids.
10. Place the workpiece in jars and close them with lids. Turn the jars upside down, wrap them in a blanket and leave until completely cool.

Green tomatoes do not need to be stewed in the sauce, so just put them in jars and pour boiling water over them for 10-20 minutes. Then drain the water, pour boiling vegetable mixture into the jars with fruits and immediately roll up.

Adjika “Obedenie” from green tomatoes

This is a very tasty and easy to prepare sauce.

• green tomatoes – 2 kg;
• green bell pepper – 1 kg;
• hot green pepper – 300 g;
• garlic – 3 medium heads;
• greens - 300 g, you can take a mixture of greens to your liking, for example, dill, parsley, cilantro;
• salt – 100 g;
• vinegar (9%) – 150 ml.

Wash, sort and peel vegetables and herbs. Cut the tomatoes into halves or slices. Remove the seeds from the peppers. Mince the tomato, both types of pepper, and garlic. Pour the mixture into a saucepan and cook for half an hour from the moment it boils, stirring occasionally.

From green and red tomatoes

Products:

• 500 g tomatoes (50/50 red and green);
• 3 peppers;
• 1 hot paprika;
• 1 onion;
• 1 carrot;
• head of garlic;
• 25 g sugar;
• 1 teaspoon salt;
• 50 ml sunflower oil;
• 1 tbsp. l. 1 vinegar (9%).

Process:

1. Grind the vegetables in a meat grinder or blender.
2. Add all the spices and oil to the vegetable mixture and cook for 30 minutes after boiling.
3. Throw in the grated garlic 10 minutes before turning off. This is very important as many people prefer to add garlic to the sauce after turning off the heat. There is a reason for this: the less a vegetable is cooked, the more pungent and pungent its taste remains.
4. The hot sauce is placed in jars and covered with a lid.

Basic principles

Adjika is prepared from unripe vegetables that have reached marketable size. You can use tomatoes that have begun to turn brown.

Prepared tomatoes and other vegetables included in the sauce must be chopped. A meat grinder or blender is used for this.

There are two options for preparing adjika. The first is without cooking, the sauce is more healthy because all the vitamins are preserved. But this version of the sauce must be stored strictly in the refrigerator under a plastic lid. Shelf life is about six months.

The second cooking option is with cooking. In this case, the hot sauce is poured into sterile small-volume jars (0.5-0.75 liters) and sealed hermetically.

How best to store

As for storage methods, there are only a few options. As a rule, adjika is rarely rolled up. This product is not intended for long-term storage. Simply transfer the sauce to a suitable container, cool and then place in the refrigerator.

If you still want to roll it up, then prepare the jars in advance. Containers must be glass. The jars must be washed well, preferably in a soda solution. They must then be sterilized. Adjika is placed in prepared jars and tightly closed with lids. Store the sauce in a cool, dark place.

Adjika with tomatoes and pears

A recipe with an unusual composition that can compete with the more popular adjika with apples. Pears add a pleasant sourness here, and garlic gives a barely noticeable spiciness.

Components table.

Pears need to be washed, stems and seed pods cut out. Remove the seeds from the pepper. Peel the onion, cut into halves or quarters (depending on the size of the onion).

Cooking method:

1. Pass all vegetables, pears and onions through a meat grinder.
2. Squeeze garlic into the fruit and vegetable mixture, add oil, mix well.
3. Transfer the mixture to a saucepan and put on fire
4. As soon as the mixture boils, add salt and sugar to it. Cook over low heat for half an hour.
5. Pour in the vinegar and simmer for a couple more minutes.

Adjika with pears is ready. It can be sealed in jars for the winter or served immediately. In the second case, the paste is allowed to cool, placed in plastic containers and stored.

Raw adjika with horseradish for the winter: recipe

Nowadays, many housewives make raw adjika according to their own recipes. They use their secrets. Sweet peppers, tomatoes, garlic, dill, other herbs, apples and even berries are added to it.

Raw adjika

Cooked raw adjika with horseradish for the winter is a classic version we call: Horseradish or Ogonyok. Next, we’ll look at how to make it at home.

Classic recipe:

Ingredients:

• Red tomatoes - 1.8 kg
• Horseradish (plant root) - 0.2 kg
• Garlic - 0.2 kg
• Salt - 60 g

Preparation:

1. To obtain the product, you will first have to prepare horseradish root, garlic, and tomatoes. Wash and clean them. The tomatoes should be meaty and sugary, then the seasoning will be tastier.
2. First wash the horseradish root to remove any dirt, then clean it. Grind the root vegetable, and it is better to grind it together with tomatoes and other ingredients so as not to clog the meat grinder.
3. Afterwards, wash the tomatoes, cut into cubes or grind in a meat grinder.
4. Grate the peeled garlic.
5. Mix the crushed products, add salt. Stir well until the salt dissolves.
6. Leave the mixture for an hour and a half until the adjika infuses. When time has passed, try the product. If the mixture turns out too spicy, add a few more tomatoes.
7. Pour the sauce into sterilized jars. Cover tightly with plastic lids. Adjika should be stored in the cold. In the heat, Khrenovin will spoil quickly.
8. Spicy adjika goes well with meat dishes, potatoes, spaghetti, and Borodino bread.

Important! You can store raw horseradish for the winter only on a shelf in the refrigerator. Only boiled adjika, not raw adjika, is stored at room temperature.