Cobra for the winter - 10 most delicious adjika recipes (from tomatoes)

Hot seasoning “Cobra” can be eaten immediately after preparation, or prepared for the winter. The original name, obtained due to its vigor, pungency and piquancy, but, in fact, behind it lies the famous queen of Caucasian cuisine - adjika. The sauce was first mentioned in cookbooks in the 1930s, but over the years it has changed, sometimes beyond recognition. Remember “Ogonyok” , or hot chili - this is also a type of very hot adjika, and Cobra is one of them.

Initially, adjika was made from plums and tomatoes, adding a large amount of salt and several hot spices. Nowadays, traditional ingredients are supplemented with new ones that soften the severity or, on the contrary, aggravate it. And sometimes they are completely absent. Here are the most popular Cobra recipes, study, decide and cook.

The consistency of adjika can be adjusted at your discretion. By installing a grate with small holes, you will get a more homogeneous mass at the output. If you like to have pieces of vegetables in the Cobra, use the middle rack for work.

Adjika “Cobra” for the winter made from tomatoes without cooking - a simple recipe

A simple version of hot seasoning, made from the most popular vegetables - tomatoes and peppers.

Take:

Tomatoes – 1 kg.
Bell pepper – 500 gr.
Hot red chili – 3 pods.
Garlic – 2 heads.
Salt - a large spoon.

Step by step recipe:

Prepare vegetables for processing - wash and dry thoroughly. Remove the seeds from the bell peppers. Divide the pulp into halves. For sharp pods, remove only the stalk and leave the replacement. Peel the garlic heads.

First, grind the tomatoes through a meat grinder.

Then the pulp of sweet peppers.

Punch the red chili pods along with the seeds.

Next, chop the garlic cloves.

Add salt, stir thoroughly until it is completely dispersed.

Distribute into small dry jars. Screw on the caps.

Hide the Cobra for winter storage in a cold place with low temperatures.

Classic "Cobra"

Six kilos of tomatoes are washed and cut so that they fit into the hole in the meat grinder. The attachment point of the stalks should be removed only if they are too rough. The resulting puree is placed on the fire and boiled for half an hour. While the sauce is quietly boiling, three hundred grams of garlic and extremely hot pepper, peeled from seeds, are twisted in the same meat grinder. Along with them, five tablespoons of salt and 12 tablespoons of sugar are added to the seasoning. If you are in doubt about the amount of sand, add gradually, stirring and testing. The resulting “Cobra” seasoning does not need vinegar for the winter and can be stored well without it. You just need to pour it into sterile jars, seal it and put it in the basement. In theory, the twist does not deteriorate even without refrigeration, but no one can guarantee this, so if you have a cellar, do not ignore it.

Cobra for the winter without cooking

Below I give a recipe for boiled adjika with horseradish, here I offer a cool version of the “live” seasoning.

You will need:

Tomatoes – 2.5 kg.
Horseradish root – 250 gr.
Bell pepper – 1 kg.
Garlic – 20 cloves.
Hot chili – 2 pods.
Salt – 3 large spoons.

How to cook:

Preparing vegetables is simple: wash, dry. Remove the seeds from both types of peppers. Peel the garlic and horseradish root.
Using a meat grinder or blender, grind the vegetables into a puree.
Add salt and cover with a lid. set aside in a secluded place for 3 days - the seasoning should infuse. Be sure to stir the contents every 5-8 hours.
Distribute the workpiece into dry glass containers. Close with regular nylon lids. Keep refrigerated only.

Cooking features

To prepare Cobra seasoning, you need to choose tomatoes that are ripe or even slightly overripe, but in no case spoiled. If fruits that have begun to rot or mold get into the snack, it will quickly turn sour. There is a recipe according to which the appetizer is made from green tomatoes.
You can use any variety of tomatoes to prepare Cobra, but it is better to choose large and fleshy ones. If the tomatoes are watery, the sauce will be runny or will have to simmer for a long time.
It is convenient to grind tomatoes to give the snack the desired consistency using a meat grinder or blender. However, it is possible to cope with the task without the help of kitchen appliances. To do this, you will have to rub the tomatoes through a sieve. This process is labor-intensive, but allows you to get excellent results.
The consistency of the snack will be more uniform and smooth if the tomatoes are peeled before chopping. This will be easy to do if you cut the fruits crosswise on the side opposite the stalk, then lower them into boiling water for 2 minutes, then fish them out with a slotted spoon and cool them by placing them in a container filled with cold water.
Sometimes tomatoes have excessively dense pulp in the stalk area. It is recommended to cut it out before chopping the fruit.
Tomatoes contain a lot of organic acids, which allows you to make preparations from them without adding vinegar. However, vinegar, citric acid or aspirin make canned food less capricious.
Hot peppers, garlic, and horseradish give the tomato seasoning its spiciness. Pepper is always added to Cobra; the use of other ingredients depends on the specific recipe.
Jars for canned vegetables must be sterilized. Lids also require sterilization. Usually they are boiled for this purpose.
They need to be closed with metal lids to ensure a tight seal. It is permissible to use plastic ones only if the seasoning is kept in the refrigerator all the time.

Delicious cobra with cooked tomatoes, peppers, apples

The advantage of adjika prepared by cooking is that it can be stored in an apartment, without a refrigerator. The seasoning will be moderately spicy, perfect for any dish, and it will be tasty even just with a piece of bread.

We take:

Tomatoes – 2 kg.
Sweet pepper – 1 kg.
Green apples - 2 large fruits.
Onion – 2 heads.
Garlic – 200 gr.
Hot chili pepper – 200 gr.
Granulated sugar – 100 gr.
Salt – 60 gr.
Vinegar 9% - 120 ml.

Step by step recipe:

Peel the vegetables listed in the recipe, and if necessary, divide into parts to make it easier to scroll through.

Grind by passing the vegetables through a meat grinder one at a time. First the garlic.

Then peppers and tomatoes.

Peel the apples and cut out the core.

Place in a food processor to puree.

Combine the crushed ingredients in a saucepan.

Season the sauce with salt and sugar, pour in vinegar.

Place on the burner. Let the contents boil, reduce the heat. Simmer gently for 30-35 minutes. Boil until you are satisfied with the thickness of the adjika.

Set aside some immediately for eating, scatter the rest into jars.

Twist the workpiece tightly. Place it upside down.

Wrap it up so that the preservation cools slowly. Check if the lids are leaking, then move the cobra to a permanent storage location.

Spicy “Cobra” of tomatoes and horseradish

Boiled adjika with horseradish, which can be stored at home.

We take:

Tomatoes – 1 kg.
Bell pepper – 1 kg.
Horseradish, root – 500 gr.
Sugar – 4 tablespoons.
Salt – 2 tablespoons.
Sunflower oil – 120 ml.

Cook:

Remove the seed capsule from the peppers and divide into halves. Peel the horseradish root and cut into pieces.
Pass the vegetables through a meat grinder using the middle rack.
Add sugar and salt and place on the stove. When the seasoning comes to a boil, set the timer to simmer for 30 minutes.
After the signal, pour in the oil and stir the sauce thoroughly.
Boil for another 20 minutes, then pour and seal. Cool upside down under a blanket.

Cobra of tomatoes and plums with cooking

Another option for spicy seasoning for the winter. It is prepared by boiling, which makes storing the product easier.

Necessary:

Tomatoes – 3 kg.
Plums – 300 gr.
Garlic – 15 cloves.
Horseradish root – 300 gr.
Salt – 2 large spoons.
Sugar – 4 spoons.

Preparation:

Remove the pits from the plums and peel the horseradish rhizome.
Scroll the tomatoes through a meat grinder. Next, skip the plums, then the root and garlic.
Season the sauce with salt and sugar and let it simmer.
Cooking time for cobra is 1 hour. Boil until the mixture becomes thick.
Next are the standard procedures - pour the sauce, roll it up, wrap it so that the workpiece cools gradually. Store in a secluded place, even an apartment will do.

Cobra sauce with aspirin

Acetylsalicylic acid is needed as a preservative. So we can say that this “Cobra” seasoning is for the winter. This time, not only 10 kilograms of tomatoes, half a kilogram of garlic and hot pepper will go through the meat grinder, but also horseradish - determine its quantity based on your liking for this root. Three aspirin tablets are ground into dust and added to the mass along with salt and a glass of sunflower oil. The Cobra seasoning is mixed as thoroughly as possible so that the added mixture is evenly distributed throughout the entire volume. Pour into sterile jars, roll up and into the pantry. Cold storage is not necessary.

Delicious adjika made from tomatoes and peppers

A good version of Cobra made from tomatoes, herbs and carrots.

Ingredients:

Tomatoes – 2.5 kg.
Carrots – 250 gr.
Sweet pepper – 500 gr.
Hot pepper – 2 pcs.
Dill, cilantro, parsley - a large bunch.
Garlic – 10 cloves.
Salt – 1.5 tablespoons.
Olive oil – 130 ml.

Preparation:

Grind the tomatoes into puree, pour into the pan. When the mixture boils, cook slowly for 45 minutes.
Grind the hot chili together with the seeds through a meat grinder. Skip the Bulgarian vegetable by removing the change. Grate the carrots with fine shavings.
Add to the tomatoes and continue cooking the cobra for another half hour.
Crush the garlic cloves with a press. Chop the greens.
Place in a saucepan, add salt and oil. Boil the sauce for another 10 minutes.
Pour the sauce into jars and roll them up.

Recipe with beets

An excellent recipe for seasoning meat and fish, several more options for beetroot adjika can be found on a separate page, I invite you.

You will need:

Beetroot – 1 kg.
Tomatoes – 1.5 kg.
Onion – 0.5 kg.
Hot chili – 1/2 pod.
Carrots – 0.5 kg.
Sunflower oil – 60 ml.
Salt – 3 tablespoons.

How to prepare:

Prepare the vegetables by peeling and cutting into pieces. Grind using a meat grinder.
Bring to a boil over full heat. Reduce the fire power.
Pour in oil and salt. Boil the mixture for 3 hours over low heat.
Pour the finished adjika and screw the lids on tightly. After cooling, place it in permanent storage.

Winter salad “Cobra” very spicy with aromatic herbs

The salad is piquant, aromatic, with a bright, rich, unforgettable taste for lovers of especially spicy snacks.

Ingredients:

Eggplants – 1.5 kg
Large pepper – 1 kg
Hot pepper - 1 pc.
Tomatoes – 0.5 kg
Grows. oil -100 ml
Garlic – 2 pcs.
Vinegar 9% – 80 ml
Parsley dill
Salt – 1 tsp.

Preparation:

Chop the eggplants into circles, soak in salted water for about an hour (the bitterness will go away) and rinse.

Grind peppers, tomatoes, garlic and herbs in a blender. To obtain the sauce, add salt to the mixture and stir. Pour oil into a pan and layer eggplant and sauce. Boil the salad for about 20 minutes.

Place the hot salad in jars (sterilized). Wrap the jar in a warm blanket until the salad cools.

Green tomato cobra

Green, unripe tomatoes make a hearty snack just as good. There are several cool options, I suggest one of the most successful.

We take:

Green tomatoes – 2.5 kg.
Green apples – 0.5 kg.
Sweet peppers – 250 gr.
Onion – 0.5 kg.
Garlic – 100 gr.
Bitter pods – 70 gr.
Vegetable oil – 150 ml.
Salt – 2 large heaped spoons.

How to cook:

Wash the vegetables, dry, peel, removing the seeds from apples and sweet peppers. Leave the red chilies untouched.
Cut into pieces convenient for grinding in a meat grinder.
Chop green tomatoes, apples, onions, sweet peppers, pour the mixture into a saucepan. Season with salt and oil. Bring to a boil, cook for exactly one hour.
While the cobra is cooking, crush the garlic cloves with a press and chop the bitter pods. Add to the pan, cook for 5 minutes.
Pour hot adjika and roll it up. Cool by placing on the lid and wrapping it warmly.

How to make a horloder from tomatoes and garlic?

In the Soviet years, each housewife had her own recipe for how to make a delicious horloder from tomatoes with garlic for the winter; they used both ripe and unripe tomatoes, flavored with black and hot pepper to taste. And so that the tomato skins stuck in the meat grinder did not disappear, they were pushed through with carrots, which gave it a slightly sweet taste.

The average ratio of tomato and garlic in a food processor is 50 g per 1 kg of tomatoes, you can put more, but less is undesirable. The level of spiciness was leveled with tomato puree. There are 2 ways to prepare snacks:

Boiled - with boiling vegetables.
Raw - the mixture is infused in the cold, then rolled up.

This treat was always prepared in the fall, when the horseradish root becomes sharper and more fragrant. Tips on how to prepare a delicious tomato and garlic garnish for the winter:

Before transferring the mixture without cooking, it must be thoroughly mixed several times.

Tomato and garlic garnish - classic recipe

It is safer to prepare a horloder from tomatoes with garlic by boiling; this preparation will last longer, will not ferment or sour. A properly prepared dish will not only warm you up in the cold, but also improve your appetite and boost your immunity during the cold season. To ensure that the treat retains its pungency and beneficial properties, generously add garlic and ground red pepper, and season with horseradish to suit your taste.

tomatoes – 2.5 kg;
chili pepper – 1 pod;
vinegar - 1 tbsp. spoon;
salt – 1 teaspoon;
carrots – 750 g;
horseradish – 200 g;
garlic – 1 head;
black pepper – 1 teaspoon.

Grind the vegetables and season with spices.
Leave for 30 minutes, boil, pour in vinegar.
Boil for 1-2 minutes, package.

Tomato and garlic garnish without cooking

It’s easier to make a horloger from tomatoes without cooking; special care is needed when working with horseradish. It heavily clogs the grinder grate, so it needs to be ground last on the list. And salted water will help get rid of the smell of garlic; you need to wash your hands thoroughly in it. These are the main ingredients, the more of them, the longer the mixture will stay fresh.

tomatoes – 1 kg;
ground red pepper – 0.5 teaspoon;
sugar – 1 teaspoon;
horseradish root – 80 g;
garlic – 60 g;
salt – 1 teaspoon.

Remove the skin from the tomato and grind with other vegetables.
Mix with spices, leave for 2 hours.
Distribute into a container and seal.

Digester of tomatoes and garlic in a blender

If suddenly a spicy snack has fermented, you can save it at the beginning of the process. Add a little salt, garlic, boil for 5 minutes. and roll it up again. Some housewives, to prevent this from happening, add 1 teaspoon of vegetable oil to each jar. A softer and more delicate mixture will be obtained if you chop the tomato horlor with a blender.

tomatoes – 2.5 kg;
carrots – 750 g;
horseradish root – 200 g;
vinegar - 1 tbsp. spoon;
salt – 1 teaspoon;
garlic – 1 head;
chili pepper – 1 pc.;
black pepper – 1 teaspoon.

Remove the skin from the tomato, grate it, and puree the vegetables in a blender.
Season with spices and leave for half an hour.
Place in jars, sterilize for 15 minutes, and seal.

Gorloder “Ogonyok” from tomato and garlic

One of the most famous recipes is “Ogonyok”, this is a garlor with hot peppers and tomatoes, add at least 1 tbsp of vinegar, then the preparation will be stored without problems even for several years. For a hot mixture, add 1 teaspoon each of red and black pepper. It is recommended to taste when adding spicy ingredients, but it is important to remember that the full spiciness will still be revealed in a few days.

tomatoes – 3.5 kg;
hot pepper – 200 g;
sugar – 1 tbsp;
salt – 0.25 tbsp;
garlic – 200 g;
vegetable oil – 250 ml;
vinegar – 250 ml.

Grind the vegetables and boil.
Boil for half an hour, add salt and sugar.
Cook for another 30 minutes, add oil and vinegar.
Keep on low heat for 1.5 hours.
When the tomato sauce with garlic without horseradish has boiled down to half its volume, distribute into containers.

Tomato and horseradish garnish for the winter

If you don’t like the mixture with garlic, you can make a tomato and horseradish horloger, it will add the desired spiciness. But such a preparation is stored for only a couple of months in the cold, which also needs to be taken into account. You can use both a meat grinder and a blender, but experienced housewives note that the second option is less suitable because it produces a lot of unnecessary foam.

tomatoes – 1 kg;
horseradish root – 100 g;
salt – 1 tbsp. spoon.

Grind the vegetables and roots and add salt.
Stir until smooth, leave for 2 hours.
Distribute the tomato and horseradish garnish into a container and refrigerate.

Green tomato garnisher for the winter

If the tomato harvest is not going well and there are a lot of unripe ones, you can prepare a gardener of green tomatoes with garlic for the winter. They also add hot pepper, garlic, sugar and salt, and roll it up without boiling or horseradish. You can add any greens to your taste. To avoid bitterness, choose fruits that are slightly whitish in color and medium in size; small ones can accumulate harmful substances.

tomatoes – 2.5 kg;
garlic – 4 heads;
hot pepper – 2 pcs.;
sugar – 1.5 teaspoons;
salt – 1 tsp, spoon.

Grind the vegetables, season with salt and sugar.
Distribute the green tomato container into a container and seal.

Yellow tomato garnisher

The shade of the tomatoes does not affect the taste; the recipe for a tomato and garlic garnisher is no different if the fruits are yellow. But they contain an order of magnitude more vitamins, sugars and valuable dry substances, especially carotenes. You can simply grind the vegetables and distribute into jars with vinegar. But it’s safer to boil it.

tomatoes – 6 kg;
garlic – 5 heads;
hot pepper – 3 pcs.;
sugar – 6 tbsp. spoon;
salt – 5 tbsp. spoon;
vinegar - 6 tbsp. spoons

Grind the vegetables, add salt and sugar.
Boil, cook for 4 minutes.
Add vinegar, heat for 2-3 minutes.
Pour the tomato and garlic garnish into a container.

Tomato and bell pepper garnish

Many housewives do not like to fuss with garlic, but it will be easy to peel it if you take it apart into cloves and soak it into 2 parts in cool water - the skin will slide off right away. You can also put it in a jar and shake it, the husks will fall off. But it’s better to freeze the horseradish slightly, then it will be easier to grate. You can’t do without these ingredients, but you can add less of them if you try the Bulgarian version – a horloder made from tomatoes and peppers with garlic.

tomatoes – 1 kg;
bell pepper – 1 kg;
hot pepper – 300 g;
garlic – 300 g;
salt – 1 teaspoon.

Peel the peppers and grind with tomatoes and garlic.
Dissolve the salt, distribute into a container, and seal.

Zucchini and tomato garnish

A milder option is a horloger with zucchini and tomatoes for the winter; zucchini perfectly absorbs all the aromas and spices and softens the spiciness. To keep the product longer, add vinegar. If you need a very spicy mixture, add hot peppers with seeds; a more gentle recipe is without them. Oil is added to protect against fermentation.

tomatoes – 750 g;
zucchini – 1.5 kg;
carrots – 250 g;
bell pepper – 250 g;
garlic – 3 heads;
salt – 1 tbsp. spoon;
sugar – 50 g;
hot pepper – 50 g;
vegetable oil – 100 ml;
vinegar – 50 ml.

Grind the vegetables, crush the garlic separately.
Add spices and oil, simmer for 40 minutes.
Season with garlic, simmer for 5 minutes.
Pour in vinegar, simmer for 2 minutes.
Distribute the tomato, zucchini and garlic container into a container for the winter and seal it.

Winter horloger made from tomato and cinnamon

An unusual red tomato garnish is made with cinnamon; it is jokingly called ladies' garnish for its less spicy taste. To prevent the mixture from fermenting, you need to thoroughly sterilize the container; it is safer to treat it with boiling water and vinegar. Sugar also causes fermentation; if you do not add it or add a little, the product will last longer in storage.

tomatoes – 3 kg;
apples – 1 kg;
garlic – 550 g;
carrots – 1 kg;
bell pepper – 1 kg;
chili pepper – 5 pcs.;
salt – 50 g;
vegetable oil – 200 ml;
vinegar – 30 g;
cinnamon – 0.5 teaspoon.

Peel the vegetables and grind without garlic.
Boil, simmer for 40 minutes.
Add salt and sugar and stir for 5 minutes.
Add crushed garlic, vinegar, oil, cinnamon.
When it boils, distribute into containers and seal.

Gorloder with apples and tomatoes

The horloder with apples and tomatoes for the winter has an unusual taste; the fruits add a pleasant, fresh note and make the mixture more airy. The fruits chosen are sour or sweet and sour; Simerenko or Antonovka are good choices. Some housewives add aspirin to preparations without vinegar for longer storage.

tomatoes – 3 kg;
apples – 1.5 kg;
garlic – 800 g;
horseradish – 300 g;
salt – 1 teaspoon.

Peel the apples and remove the skin from the tomatoes.
Grind all the ingredients and add salt.
Leave for 30 minutes, stir and distribute.

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