Adjika from tomato: the most delicious options

Tomato adjika is a truly Georgian dish, but other peoples have also created variations of their recipes. The combinations of ingredients are varied. Some people prefer the classic version with garlic and pepper, while others add horseradish, zucchini, eggplant, carrots and even apples.

In addition, the cooking method can be completely different. Adjika can be boiled or cooked without heat treatment. It can be spicy, with sweet or sour notes. Each housewife prepares this sauce taking into account the preferences of her family. Let's look at the most popular recipes and unexpected solutions.

Spicy adjika from tomato, garlic, horseradish and pepper for the winter without cooking - step-by-step photo recipe

The sauce made according to this photo recipe is moderately spicy with a slight spiciness. Due to the fact that the cooking method without heat treatment is quick, you can save time in the kitchen, but you only need to store the finished product in the refrigerator.

Your rating: (
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Cooking time: 30 minutes

Quantity: 1 serving

Be careful - hot pepper for adjika!

Be careful when preparing real vigorous adjika from a large amount of hot hot pepper! Avoid touching your eyes, nose, or mouth when cutting peppers. Wear gloves. The pepper membranes on which the seeds are attached especially burn: essential oils and the alkaloid capsaicin are very aggressive.

The dish, which at first seems a little spicy, at some point turns into fire and flame. The fact is that capsaicin settles on the mucous membranes gradually. If you feel like a volcano is starting to erupt in your mouth, do not try to extinguish it with water. Capsaicin is an oily substance and does not mix well with water. It’s better to wash down spicy food with milk, ice cream or yogurt. Dry red wine helps a lot. Rice or bread will also help put out the fire - they absorb capsaicin like activated charcoal. Another option is to drink tomato juice or eat fresh lemon: the acids they contain neutralize capsaicin.

Classic recipe with cooking

Many housewives prefer the classic method of preparing sauce, which involves boiling. You can choose any size container for rolling: from small 100 gram jars to large liter ones. You will need:

Tomatoes – 3 kg.
Garlic – 500 g.
Red bell pepper – 2 kg.
Hot pepper – 200 g.
Olive oil – 100 ml.
Vinegar – 50 ml.
Sugar – 50 g.
Salt – 50 g.

Step-by-step algorithm:

Fill a bowl with water and soak the peeled vegetables.
After 15 minutes, cut them into small pieces.
Prepare the garlic cloves: peel and rinse.
Pass all components through a meat grinder with a “fine” grid.
Transfer the twisted mass into a saucepan and place on the stove.
Bring to a boil and reduce heat to low.
Add salt, sugar, vinegar and oil.
Cook for an hour, stirring occasionally.
Throw in the finely chopped pepper, turn off the stove and cover the container with a lid.
Let the adjika brew for half an hour and pour into jars.

Recommendation! For piquancy, you can add a little basil and herbs for beauty.

Very tasty spicy adjika with horseradish for the winter

Adjika with horseradish is distinguished by its tartness and piquancy, and it is prepared very easily and simply. A delicious spicy snack without cooking or sterilization is perfectly stored in the refrigerator or cellar. This appetizer is somewhat reminiscent of horseradish, but still differs in details and ingredients.

Ingredients:

Tomatoes – 0.5 kg.
Bell pepper – 0.2 kg.
Hot pepper – 50-70 gr.
Fresh garlic – 1 head
Horseradish (root) – 50-70 gr.
Basil – ½ bunch
Cilantro – ½ bunch
Granulated sugar – 1 tbsp.
Table salt – 1 tbsp.
Table vinegar 9% - 1 tbsp.

Cooking process:

Step 1. Rinse all vegetables, herbs and root vegetables under running water, then peel the horseradish root, peel the garlic and make cross-shaped cuts on the tomatoes.

Step 2. Scald the tomatoes with boiling water, then peel them and place the peeled fruits in a meat grinder or blender. Cut the horseradish root into arbitrary pieces. Remove the stems and seeds from the hot pepper, and then cut it into pieces too.

Step 3. Grind the bell pepper along with garlic, horseradish, basil and cilantro in a special blender bowl or using a food processor. Control the degree of grinding of products at your discretion so that you like the consistency of adjika.

Step 4. Place the crushed ingredients from the food processor or blender into a container with crushed tomatoes until pureed. Add granulated sugar, salt and vinegar to the container with all the ingredients. All components of adjika need to be thoroughly mixed and begin to prepare the dishes for storage.

Step 5. Sterilize jars thoroughly washed in hot water in a microwave or oven, and also boil the screw-on lids. Place raw adjika in dry, hot jars and quickly screw on the lids. The snack can be stored in the refrigerator or cellar for about one year.

Bon appetit and culinary success!

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The simplest and fastest tomato adjika recipe

Many housewives do not have enough time to do twists. They will benefit from a very quick and simple recipe. To do this you will need:

Tomatoes – 3 kg.
Garlic – 500 g.
Capsicum – 1 kg.
Salt – 50 g.

What to do:

Soak the tomatoes and peeled peppers for 15 minutes and wash well.
Cut the vegetables and pass them through a meat grinder.
Pour the resulting mass into a suitable container, place on the stove and bring to a boil.
Reduce heat to low and add chopped garlic and salt to the pan.
Turn off the heat after 10 minutes.
Let the adjika cool slightly and pour the thick mixture into jars. Wrap the lids, turn them upside down and cover with a warm blanket until completely cool.

Recommendation! Adjika will turn out to be very spicy, so it is better to choose small containers. One such jar will be enough for a large family for a whole week.

How to cook adjika without cooking with vinegar

There is probably no need to talk about the nutritional value of this product, prepared at home. This sauce is completely natural and of plant origin. Prepared from the simplest and most affordable ingredients, seasonal vegetables. Usually it is used to season main courses, and when prepared it is a vegetable mixture of a fairly thick consistency.

Of course, the taste will largely depend on the tomatoes: the juicy ones will have a thin seasoning, and the meaty ones will be thicker.

You will need:

700 g sweet pepper;
2 kg of tomatoes;
150 g garlic cloves;
1 table. l. salt;
0.5 stack. vinegar 9%.

Wash the pepper and remove the tail. Cut each one in half to make it easier to remove the seeds. Wash the halves again. For tasty adjika, it is better to take tomatoes with thin skin, without hard stalks. Wash the tomatoes thoroughly and cut into slices, removing excess. Peel the garlic cloves.
Grind the entire prepared vegetable set through a meat grinder or blender, food processor, whatever you use. The result is a homogeneous mass, without large pieces. If you want to make real sauce the first time, it is better to use a blender. Pour the rolled mixture into a large enameled container.
Salt, add vinegar, mix well, cover with a lid and let stand on the table for about forty to sixty minutes. Then stir with a spatula and remove the foam that appears on top with a slotted spoon. We begin to pour into sterile jars. Roll up the lids. Let it be stored in a cool place. You can even just put it in the refrigerator.

Preparation option without pepper

This version of the sauce is very popular. It is not spicy, but very piquant and goes well with any side dish. You can experiment a little and replace the usual pepper with other vegetables, for example, eggplant. Take:

Tomatoes – 3 kg.
Horseradish – 3 pcs.
Eggplants – 1 kg.
Garlic – 300 g.
Olive oil – 50 g.
Bite – 50 g.
Sugar – 50 g.
Salt – 50 g.

How to cook:

Wash, chop and twist the main ingredients.
Season the resulting mixture with vinegar, oil, sugar and salt.
Finely chop the garlic and mix with the vegetable mixture until smooth.

This method does not involve cooking, so immediately pack the resulting adjika into sterilized jars and put it in the refrigerator.

On a note! Seasoning that has not been subjected to heat treatment has a shorter shelf life than boiled seasoning.

How to cook adjika

Kasym Eristov, a long-time friend of the gastronom.ru editorial staff and a great connoisseur of Caucasian cuisine, comments on the preparation of Abkhaz adjika:

“Real adjika is prepared on a special flat grating stone. Yes, you can call it a stone, but it has a notch, like a plate. The deeper the recess, the older the grating stone. They are passed down from generation to generation for hundreds of years. Rubbing is done with a small rounded-oblong stone; it is grasped with the right hand and, pressing it from above with the left, it is moved along the lower stone. Adjika made in this way has a very thin consistency, similar to butter. That’s why it is jokingly called “Abkhazian oil”. In the process of grinding garlic and herbs (especially their seeds) on a stone, essential oils are released, giving adjika a special aroma, and the mass itself becomes homogeneous. Hence the conclusion: if you want to eat real adjika, give up the meat grinder. Of course, not everyone has a stone mortar, but you can use porcelain or other materials, but not metal.

And before cooking, string the pods of hot peppers onto a strong thread and hang them somewhere above the stove or in the sun for 2-3 days so that the peppers wilt slightly.”

No horseradish

Horseradish is a specific product and not everyone likes it. Therefore, the recipe for adjika without horseradish is very popular among housewives. To begin, prepare:

Tomatoes – 3 kg.
Red bell pepper – 1 kg.
Garlic – 200 g.
Capsicum – 200 g.
Vinegar – 50 g.
Salt – 50 gr.

Step-by-step algorithm:

Wash all the ingredients, cut into several pieces and grind in any convenient way.
Add finely chopped garlic, salt and mix thoroughly.
After the salt has dissolved, pour into jars.

Recommendation! This adjika will be hot and without horseradish. Perfect with meat and fish dishes.

In Abkhazian

Traditionally, Abkhazians mash dried pepper pods with garlic and dry herbs on a stone. If you want to make more than one small jar of adjika, you cannot do without household appliances; you can use a meat grinder for this.

It is good to spread spicy adjika on chicken or large pieces of pork before frying, or add it to soups and fillings - it is used sparingly and does not overwhelm the taste of the dish, but only decorates it.

To prepare adjika you will need:

500 g garlic;
a bunch of purple basil;
280 grams of coarse rock salt;
20 grams of dill;

2 kg of hot red pepper, can be mixed with green pepper for a richer taste;
1 tbsp. l. coriander seeds;
200 grams of cilantro.

Preparation

Cut the peppers lengthwise. Wear rubber gloves, you can do this without them, but it will be better this way! Remove the seeds and membranes from the peppers (this is optional, if you want adjika fire, do not remove them). Leave the chopped peppers to dry. Excess moisture should come out of them. The pepper should be neither fresh nor dry - something in between.
Pass the pepper, herbs and garlic through a meat grinder, preferably 2-3 times. Don't be alarmed if the color of the paste is not bright red. If you want red adjika, use only red pepper and reduce the amount of coriander by half.
After grinding, add salt to the paste and mix thoroughly. Divide into jars and refrigerate for at least 1 day to allow flavors to meld and intensify.

No garlic

Garlic can also be classified as a specific product, just like horseradish. To prevent the seasoning from losing its spicy taste, you can replace it with hot pepper. Prepare in advance:

Tomatoes – 3 kg.
Sweet pepper – 1 kg.
Hot pepper – 200 g.
Sugar – 30 g.
Salt – 50 g.
Basil and coriander 5 g each.

What to do:

At the initial stage, the procedure is standard: wash, cut and twist everything through a meat grinder.
Remember that adjika should be thick and if the tomatoes are watery, then the liquid from the twisted mass should be drained a little.
Once the mixture is ready, season it with salt and pepper and additional spices.
Place the finished product in the refrigerator until the morning, and then put it into jars for further storage.

On a note! If opinions in the family are divided, and someone prefers adjika with garlic, then you can add a couple of finely chopped cloves to a couple of jars.

Adjika without garlic for the winter - general principles of preparation

Before starting the preparation processes, wash all products. The best option is to soak them in plenty of water. One or two hours of such a “bath” for vegetables will be quite enough.

The recipes offered below differ from each other not only in the preparation method, but also in the ingredients. Be sure to prepare everything according to the list, including the basics: tomatoes, peppers and spices.

Peppers should always be seeded and cored. This is done so that the bitter seeds do not clog the taste of adjika.

Tomatoes should be doused with boiling water. It's even better if they soak in hot water for at least 10 minutes. Then you can easily use a knife or fork to pry the tomato skin at the base and separate it from the vegetable.

And remember that the bright color of adjika is only given by the addition of hot, hot pepper; when you add it, taste it periodically, otherwise you may overdo it. Add pepper in small portions.

The best adjika from tomato "You'll lick your fingers"

The secret of this recipe lies in the perfect selection of spices. Adjika will turn out to be moderately spicy and will become an indispensable sauce for main dishes. Some housewives even practice adding the finished product to borscht and vegetable stews. To prepare you will need:

Tomatoes – 3 kg.
Carrots – 500 g.
Green bell pepper – 500 g.
Onion – 300 g.
Garlic – 500 g.
Vegetable oil – 200 ml.
Sugar – 100 g.
Salt – 50 g.
Vinegar – 200 g.
Dried saffron and ginger – 2 g.

Step by step steps:

Wash the vegetables thoroughly, cut into pieces and grind through a meat grinder.
Boil in a large container for 25 minutes over low heat.
Add finely chopped onion and garlic to the mixture.
Add spices, add vegetable oil and vinegar.
Boil for another 25 minutes. The mass should decrease in size, become thick and beautiful due to the green pepper.
At the last stage, pack into jars and store.

Important! Never overcook adjika. This can affect not only the appearance of the final product, but also the taste. In addition, during long-term heat treatment, some of the vitamins and beneficial elements will be irretrievably lost.

Delicious recipes for raw adjika

This is without a doubt one of the most beloved, tasty and aromatic sauces, suitable for many dishes. It is not difficult to prepare such adjika, the main thing is to follow the requirements of proven recipes.

Classic cooking method

This is a really easy, common and delicious recipe. Preparation involves grinding the ingredients through a sieve; or use a powerful blender.

Ingredients:

chili pepper (hot) – 1.2 kilograms;
garlic – 0.6 kilograms;
table salt (coarse) – 200 grams;
spice mixture – 50 grams.

Recipe without cooking with Aspirin

Adding Aspirin will increase shelf life, make the taste richer, brighter and fresher. Add 6-8 crushed tablets to a 3-liter bottle.

Preparing it is not at all difficult - wash the vegetables, peel and chop if necessary in a food processor or using a blender, and then acetylsalicylic acid powder is added to the mass.

Georgian with hot pepper

To make real, amazing Georgian adjika, you need to take the following ingredients:

hot (chili) pepper – 250 grams;
sweet (red) pepper – 600 grams;
garlic – 140 grams;
walnuts – 150 grams;
200 grams each of cilantro and parsley;
coriander (seeds) – 1 tablespoon;
table salt - 4 tablespoons.

Without vinegar

This adjika has a softer, pleasant taste and versatility in use. Vegetables are processed into a homogeneous puree using a meat grinder, then the resulting mass is only brought to a boil, and then poured into sterilized jars.

Vigorous, with horseradish

This cold, raw adjika is used not only as a strong, spicy sauce, but also as a medicine for the prevention of diseases. For 4 kilograms of tomatoes you need to take 1 kilogram of horseradish root, 4 tablespoons of salt and vinegar and 4 large heads of garlic.

Adjika raw from tomatoes with garlic

This adjika will always be fresh and will retain all the vitamins and nutrients. To prepare it, the housewife needs: 2 kilograms of ripe tomatoes, 500 grams of sweet pepper and 4-5 hot pods, 10 large cloves of garlic and 3 tablespoons of sugar and table salt.

Raw adjika “Ogonyok” from tomato and garlic without cooking

Very tasty and quick cooking option. To do this, take 1 kilogram of tomatoes, 350 grams of garlic, 300 grams of hot pepper and 1 kilogram of lettuce, as well as a heaping tablespoon of salt.

Adjika recipe “You'll lick your fingers”

To prepare such a delicious preparation, you will need the following vegetables: carrots, tomatoes, onions, peppers and garlic. They are washed, peeled and processed in a meat grinder until smooth. Then add apple cider vinegar, table salt and granulated sugar.

From tomatoes with horseradish

This is a fragrant, tasty seasoning for all life occasions. For preparation, tomatoes, sweet and bitter peppers, garlic and horseradish root are used. Salt, sugar and vinegar are added to them.

Allspice adjika from tomato and bell pepper

To give the preparation a rich aroma, add black and allspice. This recipe is simple and has a wonderful, rich taste.

With zucchini

Cooked adjika with the addition of zucchini will be an original, nutritious and tasty not only sauce, but also a completely independent snack.

With carrots

This is an authentic, traditional Caucasian recipe that came from Abkhazia. In addition to the usual vegetables for preparing adjika, many spices are added, including coriander and aromatic basil.

Sauce without cooking using fermentation method

An interesting, original recipe that retains all the beneficial properties. All vegetables are processed in a meat grinder, poured into a high saucepan and left to infuse for 20 days.

Recipe for adjika “Hospitable”

This is an excellent recipe for adjika with a rich, rich taste, for the preparation of which you take the usual vegetables, as well as parsnip and celery root, oregano, basil, tarragon, dill and parsley.

Original adjika from green tomatoes

Green tomatoes have long been actively used for preparing snacks, including adjika. You should immediately note that this ingredient will make the sauce less hot.

Green tomatoes – 3 kg.
Bell pepper – 1 kg.
Hot pepper – 200 g.
Horseradish – 500 g.
Garlic – 100 g.
Salt – 50 g.
Sugar – 50 g.
Olive oil – 100 g.

Step-by-step preparation:

Prepare all the vegetables, cut into small pieces and pass through a meat grinder.
Add garlic, salt, sugar and butter to the total mass last.
Let it sit for about half an hour.
Then distribute into jars and store in a storage place.

Recommendation! It is better not to cook green adjika. It is in its raw form that it will be most useful, piquant in taste and unusual in appearance.

Adjika without cooking

Delicious adjika with tomatoes and apples

It's no secret that adjika may contain such an inappropriate ingredient as apples. Due to apple fruits, its consistency is airier and its taste more original. Prepare the following products:

Tomatoes – 3 kg.
Hot pepper – 200 g.
Garlic – 200 g.
Red sweet pepper – 1 kg.
Ripe apples – 1 kg.
Salt – 50 g.
Sugar – 50 g.
Olive oil – 200 g.
Vinegar – 200 g.
Basil – 2 g.

Step-by-step algorithm of actions:

Peel (if necessary) and core all fruits, cut into small pieces.
Grind twice through a meat grinder to obtain a homogeneous mass.
Cook over low heat for 45 minutes.
10 minutes before the end of cooking, add vinegar, garlic, salt, basil and sugar.

Important! Adjika is not very spicy, so it can be served as a separate cold appetizer.

In Armenian

Green leaves are added to the sauce. Cilantro sprigs are a must. The sauce is just as hot, fiery, and incredibly tasty.

What we need:

3 kg of tomatoes;
3 kg of bell pepper;
300 g hot chili;
200 g garlic;
200 g of greens (cilantro, dill, parsley);
150 g horseradish root;
30 g hops-suneli;
100 ml 9% vinegar;
1/2 cup sugar;
1/3 tbsp. sea salt.

Cooking process:

Cut tomatoes and peppers into small pieces. Bulgarian is first freed from internal partitions and seeds. We take the spicy one with seeds.

Peel the horseradish root and cut into arbitrary pieces. We free the cloves from the husk.

We pass all the prepared vegetables through a meat grinder with a middle rack. Don't forget about the green leaves and sprigs of cilantro, dill and parsley. The result is a vegetable mass like this (pictured). It does not have a pronounced red color, since there are many green leaves.

Add hops-suneli seasoning, sugar and salt to the mixture. Pour in vinegar. Mix everything well. This sauce is not cooked. Vinegar has a slight preservative effect. But the sauce is stored in the refrigerator, in jars under nylon lids.

Allspice adjika from tomato and bell pepper

Not all people like spicy food, but most people like aromatic food. To make adjika fragrant, you should use black pepper during the cooking process. The recipe is very simple and inexpensive. For it you will need:

Tomatoes – 3 kg.
Bell pepper – 1 kg.
Garlic – 300 g.
Hot pepper – 3 pcs.
Onion – 200 g.
Salt – 50 g.
Sugar – 50 g.
Vegetable oil – 50 g.
Vinegar – 100 g.
Allspice – 10 g.

What to do:

Wash all vegetables, chop and twist as desired.
Cook after boiling for no more than 30 minutes at low heat.
Finally, add the remaining ingredients, stir and allow the mixture to cool slightly.
At the end of the process, put it in jars and put it in the cellar.

How to cook spicy adjika from tomatoes with apples, plums, carrots and peppers

An excellent sauce, the taste of tomatoes in which is perfectly complemented by ripe fruits and you get an excellent balanced taste.

We will need:

Tomatoes - 2 kg.
Carrots - 1 kg.
Bell pepper - 1 kg.
Onions - 1 kg.
Apples - 1 kg.
Plums - 1 kg.
Garlic - 300 gr.
Hot pepper - 200 gr.
Parsley - 2 bunches
Dill greens - 1 bunch
Sugar - 150 gr.
Salt - 2 tbsp. spoons
Vegetable oil - 200 ml.
Vinegar 9% - 100 ml.

Preparation:

First, let's prepare the ingredients for our hot sauce. For those who like it spicier, you can leave the seeds of the hot pepper and remove only the stalk. The remaining vegetables, except tomatoes, need to be peeled and rinsed thoroughly. Remove stems and pits from plums.

Pass all prepared vegetables, with the exception of garlic and fruits, through a meat grinder. Fill a large container with chopped ingredients. From the moment of boiling, let it simmer for exactly an hour with the heat at a minimum.

Next, chop the garlic and fresh herbs into a paste and add to the rest of the ingredients. Season with salt, sugar, add sunflower oil and vinegar. Combine, mix well and cook adjika for another 20 minutes. Fill sterile jars and close them under the machine. Bon appetit! Cook with pleasure!

With carrots

Adjika with carrots is a traditional recipe from Abkhazia. It involves a large amount of seasonings, and preparation takes no more than 2 hours. Take:

Tomatoes – 3 kg.
Carrots – 1 kg.
Horseradish – 300 g.
Garlic – 300 g.
Chili pepper – 3 pcs.
Vinegar – 100 g.
Sugar – 50 g.
Salt – 50 g.
Paprika – 10 g.
Coriander and basil 5 g each.

How to cook:

Wash all the vegetables, peel the horseradish root.
Roughly chop and mince the ingredients.
Simmer over low heat for 45 minutes.
At the end, add chopped garlic, spices and vinegar.
Pack into jars.

Important! Due to the rather short heat treatment, certain storage restrictions are imposed. It is better to use a cool room or refrigerator for this.

Amateur

If you don't like the presence of sweet bell peppers in the sauce. This recipe is for you. In addition to the main ingredients, it contains hot pepper, coriander, and herbs (hops-sumelli).

What you will need:

1.5 kg of tomatoes;
300 g garlic;
400 g red hot pepper;
1 tbsp. l coriander;
1 tbsp. l dill seeds;
1 tbsp. l khmeli-suneli;
3 tbsp. l. salt;
2 tbsp. l. vinegar.

Instructions:

Wash the tomatoes, dry them, cut them into pieces. We twist them in a meat grinder with a medium cell. After the tomatoes we send garlic, hot pepper, along with seeds.

Transfer the mixture to a saucepan, add herbs, dill and coriander seeds. Place the pan on low heat. Bring to a boil. Add salt and vinegar. Cook for 30-40 minutes. Pour into sterilized jars and wait to cool. We put it in a cool place for storage.

With zucchini

Adjika with zucchini is an ideal option for those who have stomach problems. The product is very soft and a small amount will not harm the body. Take:

Tomatoes – 1 kg.
Zucchini – 1 kg.
Salt – 15 g.
Sugar – 15 g.
Basil and ground black pepper – 5 g.

Step-by-step algorithm:

Wash the tomatoes and cut into pieces.
Peel the zucchini, remove the seeds and chop in approximately the same way.
Grind all ingredients using a blender.
Transfer the resulting mass into a saucepan and bring to a boil.
Remove from heat and add spices.

On a note! For more flavor, you can add a little garlic, but if you are protecting your stomach, then it’s better not to.

A simple recipe for making adjika without vinegar

For one reason or another, there may be a need to prepare preparations without using vinegar. The opinion that without vinegar, products quickly deteriorate and are poorly stored is a myth. You just need to carefully follow the cooking instructions and then any preparation without vinegar, including adjika, will be perfectly stored.

Ingredients:

Tomatoes – 2.5 kg.
Sweet pepper – 0.5 kg.
Hot pepper – 7-8 pcs.
Garlic – 250 gr.
Table salt – 3 tbsp.

Cooking process:

Step 1. Wash all vegetables thoroughly in hot running water, then cut them into pieces of any size. Pre-clean sweet and bitter peppers from seeds and membranes. Free the garlic from the husk.

Step 2. Place all ingredients for raw adjika into a grinding device, such as a meat grinder, blender or food processor. Depending on how creamy or textured adjika you like, you can chop all the ingredients of the dish several times.

Step 3. Add table salt to the adjika, mix thoroughly and leave to infuse, and at this time sterilize the jars and lids in a way convenient for you. The jars must be dry and sterile.

Step 4. Place the adjika into containers, cover with lids and place the jars in a wide bowl for pasteurization. Fill up with warm water up to the hangers of your jars, and then place the container with the jars on the fire. Pasteurize the half-liter jars for literally fifteen minutes, then quickly close the lids.

Step 5. Let the jars of adjika cool under a blanket or rug, and then store them in the refrigerator. This preparation will not be stored for very long, but it will last for about six months in the refrigerator.

Bon appetit!

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Sweet adjika - a universal preparation for the whole family

It is difficult to find a child who will love spicy adjika, but light tomato sauce will be an excellent addition to spaghetti and meat. In addition, it is much healthier than store-bought ketchup. Prepare:

Tomatoes – 1 kg.
Bell pepper – 2 pcs.
Sour apples – 3 pcs.
Salt – 50 g.
Sugar – 50 g.
Basil and ground black pepper – 5 g each.

What to do:

Cut all ingredients, then grind through a meat grinder. It is advisable to remove the skin from tomatoes and apples, in this case the mass will be more homogeneous.
Boil for 45 minutes.
Add the rest of the spices and pack into a suitable container.

How to cook real Abkhaz adjika at home

The following cooking recipe follows the best traditions of Abkhaz chefs. There are no tomatoes in it. Adjika is prepared mainly from hot peppers; those who like it hot will like it.

Adjust the quantity and range of seasonings added based on your taste. You should also be patient, the smell will be unpleasant, to put it mildly, at least for the first day, and in total it takes 3 days to prepare such adjika

Ingredients:

Green hot pepper - 0.5 kg;
Hot chili pepper - 0.5 kg;
Coriander;
Khmeli-suneli;
Greens (any to taste) 100 g of each type;
Black pepper;
Salt - 1 tbsp;
Garlic - 250 g.

Preparation

Wear gloves, since you will have to work with pepper and garlic in close contact and for quite a long time. You can also use safety glasses and a mask.
Wash the pepper, remove seeds, peel the garlic.
Pass garlic, pepper, herbs through a meat grinder.
Add all seasonings to the mixture, mix thoroughly, cover with a towel.
Leave in a warm place for 3 days, stir every day.
Roll into sterilized jars.

Homemade adjika in Abkhazian style is not the most pleasant and easy to prepare, but no one will accuse you of being banal. The taste of such a snack is especially close to men who love everything spicy, and is an excellent option for preventing seasonal colds.

Adjika with plums

Adjika with plums
Ingredients:

plums - 2 kg;
onions - 3 pcs.;
bell pepper - 5 pcs.;
hot pepper - 1 pc.;
about 1 teaspoon of salt and 2 tbsp. l sugar;
vinegar 9% - 3 tbsp. spoons;
garlic - 4 cloves.

Cooking method

Sort the plums and remove the pits. Peel the bell pepper and cut into small pieces. Peel the remaining vegetables. Grind plums, onions, hot peppers, and bell peppers through a meat grinder with a fine sieve.

Transfer the mixture to a saucepan, cook for 1 hour, stirring. Add salt and sugar to the mixture to taste. You can eat adjika this way, or you can puree it again in a blender. At the very end, add chopped garlic and vinegar, stir. Place in sterile jars and seal.

Cooking spicy adjika in Uzbek

Oriental-style adjika is somewhat different from previous recipes. It all depends on the ingredients.

This gives the taste an original flavor. But it does not lose its richness and aroma.

And it is an excellent and appetizing sauce for both meat and vegetable dishes. Diversify your collection of sauces and pastes with one more dish. You will not regret.

Ingredients:

500 grams of onion;
180 g sugar;
10–30 g 9% vinegar;
60 grams of salt;
1 kg of tomatoes;
parsley and cilantro - 1 bunch each;

3 cloves of garlic;
1 kg pepper;
30 grams of vegetable oil;
5 pods of hot pepper;
1 tsp. mustard.

Preparation

Prepare the vegetables. Wash the tomatoes and peppers. Remove the core and seeds from the peppers. Peel the onion and garlic.
Grind the vegetables in a blender or meat grinder. They can first be cut into pieces of a size convenient for a meat grinder.
Fill a large saucepan with the mixture and place it over high heat. When it comes to a boil, add salt, half the sugar and pour in the vegetable oil. After boiling, the mass should boil for a long time, about an hour.
It should be stirred from time to time. The longer the cooking time has passed, the more often you stir. The mixture is boiled and reduced in volume. The liquid evaporates. This may cause vegetable particles to burn.
10 minutes before the end of cooking, add the second half of the sugar to the mixture.
Finely chop the garlic with a knife. You can either grind it in a blender or put it through a press. Add to sauce.
Another unusual ingredient. Add regular ready-made mustard from a jar to the mixture.
Finely chop the parsley and cilantro. Pour into the pan.
Mix everything together. Leave on fire for another 6-7 minutes. Turn off the stove. Immediately pour in the vinegar and stir.
That's it, the sauce is ready. Place it in prepared sterilized jars.
To ensure long-term storage, it still needs to be sterilized. Place a napkin on the bottom of the pan and pour some water on it. Put it on fire. When the water starts to heat up, place the jars of sauce in it and cover with lids. Pour water up to the rim of the jars. Wait until it boils. Sterilize for 30 minutes. Then screw the jars and turn them upside down. Wrap it in something warm until it cools completely.