Ogonyok is a hot sauce made from tomatoes and hot peppers. The remaining ingredients of this delicious seasoning only complement the main ones with their aromas and flavor shades. Ogonyok is a real igniter for digestion and acceleration of all processes in the body. But how to prepare fire from tomatoes, garlic and hot peppers for the winter without turning sour is, as they say, a matter of technique.
Of course, I will tell you how to preserve the sauce made with love in your apartment - at home, without resorting to a refrigerator or cellar.
The main thing is to take fresh and ripe vegetables for canning, regular non-iodized salt, and always use thoroughly sterilized jars and lids for sealing. Burning preparations are packaged in small containers: 250 or 500 ml.
And, of course, take my best recipes for adjika - light. According to them, the snack always turns out successful, does not explode and does not turn sour.
“Spark” of tomatoes with hot peppers for the winter
This fire with hot pepper significantly increases your appetite. It is very tasty and invariably becomes the center of attraction on ordinary days and at any holiday. Find out how to make it simply and without sterilization in this recipe. This canning process involves cooking.
To obtain 1.8 - 2 liters of adjika:
- Red juicy tomatoes – 3.5 kg
- Garlic – 200 gr.
- Hot pepper – 200 gr.
- Sugar – 1 glass
- Salt – 1/4 cup
- Refined vegetable oil – 250 ml
- Vinegar 6% – 250 ml
Peel the garlic. Wash the tomatoes and peppers. Cut off the stalk of peppers, and cut off the place where it attaches to tomatoes. Grind everything using a meat grinder directly into a cooking container.
Place on high heat, and when it boils, reduce to low and simmer for 30 minutes.
Add salt and sugar and continue cooking for the same amount.
Now it's time for the oil and vinegar. Leave them on the stove for an hour to an hour and a half.
Housewife's advice: The preservation should boil down to about half the initial volume. But you must carefully monitor the process and periodically stir the vegetable mixture so that it does not burn and reaches the consistency you need.
Now you can carefully pour the flame into sterilized jars and roll up. Cool them with the lids down.
I present to you the most beloved light by the men of my family - a winter recipe for tomatoes with horseradish and garlic. This is a simple and rather old recipe that I inherited from my grandmother. It was she who taught me how to prepare a delicious sauce without vinegar and store it without refrigeration so as not to turn sour.
Old seasoning recipe without sterilization
Ogonyok seasoning can be prepared for the winter without painstaking sterilization. Although the recipe is old, it has never lost its relevance for me. We will cook with boiling.
More deliciousness:
For lovers of mushroom-like eggplants: 7 best recipes for the winter
Products for 5 kg tomatoes:
- kilogram of apples;
- kilogram of carrots;
- kilogram of pepper;
- 100 grams of parsley and dill;
- 150 grams of chili pepper;
- 250 grams of garlic;
- half a liter of sunflower oil;
- 30 milliliters of vinegar;
- spices to taste.
How to prepare a flame without sterilization:
- Wash and cut the vegetables in any convenient way. Process with a blender or meat grinder until the mixture is homogeneous.
- Add spices, oil and vinegar, mix thoroughly. Place in a suitable saucepan and simmer for a couple of hours.
- Supplement the preservation with chopped herbs and place in sterile jars.
Tip: use small jars to store tomato fire.
How to cook Ogonyok at home without it going sour
For five 500 gram jars:
- Tomatoes – 2 kg
- Peeled horseradish root – 200 gr.
- Garlic cloves without peel – 200 gr.
- Odorless oil – 0.2 l
- Salt – 1 tbsp. l.
Boil the tomatoes through a fine mesh meat grinder at low temperature for 40 - 45 minutes.
Mix with horseradish and garlic, also minced in a meat grinder.
And after another 20 minutes - with butter and salt.
After 10 minutes, put the canned food into boiled jars and roll up with sterilized lids. Turn over and wrap overnight.
If you don’t know how to make an unusual and very tasty spicy adjika, then take a closer look at the following recipe. The variety of vegetables and fresh ginger add zest to it. I prepare this aromatic seasoning, hot as fire, for the winter as always without sterilizing the product in jars.
Ogonyok: recipe from tomatoes and bell peppers
Preparing this wonderful Ogonyok seasoning will not take time or effort. One of the easiest and most affordable options for this gas station. It will always be appropriate for any dish, both on a festive and everyday table.
Ingredients:
- 1 kg of tomatoes;
- 1 kg of bell peppers;
- 100 g garlic;
- 20 g salt.
Cooking steps:
- Wash vegetable products well and let them dry.
- Grind using a meat grinder, then add salt.
- Place the prepared seasoning in clean, dry jars and store in the refrigerator.
This product should only be kept refrigerated, since this recipe does not require the use of preservatives.
Adjika “Ogonyok”: seaming without sterilization
Take:
- Juicy tomatoes – 0.5 kg
- Carrots – 0.2 kg
- Onion – 0.2 kg
- Red sweet pepper – 1 pc.
- Hot pepper – 1 pc.
- Garlic – 40 gr.
- Ginger root – 0.5 cm
- Carnation – 2 stars
- Cinnamon – 0.25 tsp.
- Sugar – 100 gr.
- Salts – 60 gr.
- Vegetable oil – 100 ml
- Apple bite – 200 ml
Sterilize two half-liter jars and their iron lids.
Wash the vegetables, peel the carrots, garlic, onions and ginger. Remove the seeds from the peppers. Cut off the attachment points of the stalks, all darkening and bruises, so the preservation is guaranteed to last intact all winter and will not go sour.
Housewife's tip: To protect your hands from scalding pepper and ginger, wear thin rubber gloves while handling them.
Grind all raw ingredients with a meat grinder. Add all dry spices. Set to cook on medium heat on the stove. Stir – the seasoning should not burn.
The small gurgling noise should continue for about 30 minutes.
Next, add the oil and cook for a little over an hour.
Then - vinegar and after 15 minutes - pour into jars.
Roll up the lids, place the jars on them and wrap until cool.
Many housewives in northern countries traditionally prefer to prepare sauces based on tomatoes and horseradish. It gives an amazing aroma and pungency, and with its strong bactericidal properties it prevents unnecessary bacteria from developing in the preservation. I also love it because it looks like a snowball against the background of red tomatoes. Very beautiful! It is difficult to achieve such an effect without horseradish.
Adjika from bell pepper
Photo: thinkstockphotos.com If fiery seasoning is not your thing, prepare a lighter version of this sauce with a sweet and sour taste and a slight pepperiness.
This adjika goes well with baked or boiled meat, poultry, fish, potatoes baked in foil and toast. What do you need:
- 1 kg sweet red pepper
- 300 g garlic
- 4–6 red hot peppers
- 50 ml vinegar 9%
- 4 tbsp. spoons of sugar
- 1 tbsp. spoon of salt
How to prepare adjika from bell pepper:
- Remove seeds from sweet peppers.
- Pass the pepper, garlic and hot pepper through a meat grinder.
- Add salt, sugar, vinegar, stir and leave to steep for 3-4 hours.
- Then put into sterilized jars and store in a dark, cool place.
Appetizer Ogonyok with horseradish
For 2 liters of this deliciousness:
- Tomatoes – 1.5 kg
- Horseradish, garlic and hot pepper – 150 g each.
- Sunflower oil – 150 ml
- Vinegar essence – 2 tsp.
- Salt – 70 gr.
First, wash all the vegetables, remove the peel from the garlic, the peel from the horseradish, and cut out the seeds from the pepper.
Grind everything with a meat grinder or blender. Immediately pour into a saucepan with a thick bottom. Pour oil there and set to cook for 1 hour. The boil should be slow. Be sure to stir.
Advice to the housewife: Horseradish is a very dense product. If you grind it in a blender with tomatoes, you can see its consistency through the transparent bowl. If you prefer to use a meat grinder, I recommend skipping it twice or three times so that there are no large fragments left.
Then add salt, sour with essence and continue cooking for another 40 minutes.
Now is the time to sterilize the jars and their lids.
Now carefully pour the finished Ogonyok into warm jars and screw them in. Turn it upside down and wait for it to cool.
Learn how to cook hot and spicy Ogonyok with bell pepper in this recipe. The abundance of sweet bell pepper (preferably red) pepper gives the appetizer a fragrant and pleasant thickness. Preparing adjika is not difficult and does not take long.
Secrets of preparing spicy seasoning Ogonyok for the winter
Before you start preparing Ogonyok seasoning, you need to carefully study all the nuances of choosing ingredients, as well as the tricks and subtleties of the process:
- when choosing tomatoes, you should give preference to large, fleshy vegetables, since juicy tomatoes will make the spicy Ogonyok seasoning too thin;
- to quickly remove the skin from a tomato, you should resort to blanching;
- when preparing Ogonyok seasoning containing vinegar, you must strictly adhere to the recipe;
- For storage you should use small jars.
Advice from experienced chefs will help ease the process of preparing spicy seasoning and recreate the exquisite unique taste at home.
Fire with bell pepper
To close 6 half-liter jars, you need:
- Meaty tomatoes (cream variety) – 1.5 kg
- Red bell pepper – 1.5 kg
- Hot red pepper – 2 pcs.
- Garlic – 100 gr.
- Salt – 1 tbsp. l.
- Vegetable oil for frying, 9% vinegar and sugar - 1/2 cup each
From washed vegetables, cut off the stalk and the place where it is attached. We remove the seeds from the peppers and the peel from the garlic.
Using a meat mincer, chop the tomatoes. We put them on the fire. From the start of boiling, they should cook for half an hour with a slight bubbling.
We also chop the peppers and separately the garlic.
Add the pepper mixture to the tomatoes for 30 minutes from the start of boiling.
Then: salt, sugar, oil and vinegar. And after 5 minutes - garlic.
After another 5 minutes, turn off the stove and pour the sauce into sterile jars. Seal with lids after soaking in boiling water for 3 minutes. Cool them under the blanket, turning them over.
An experienced neighbor told me how to cook adjika without cooking. She always prepares this sauce with vinegar.
The result is a spicy flame - a seasoning made from fresh tomatoes and very bitter hot peppers, which is placed in the refrigerator to preserve for the winter.
It can also be frozen in special bags and kept in the freezer. A slowly defrosted product does not lose its taste and aroma.
This kind of salting does not take much time, and the result is simply amazing!
Recipe for Ogonyok seasoning with aspirin
Such preparations are loved by many housewives, since acetylsalicylic acid gives the seasoning a pleasant aroma and unusual taste. In addition, the drug destroys bacteria and prolongs the shelf life of the preserved food.
Ingredients:
- 6 kg of tomatoes;
- 10 aspirin tablets;
- 150 g chili;
- 2 pcs. garlic;
- 10 g salt.
Cooking steps:
- Wash the vegetables thoroughly and grind them using a meat grinder.
- Season with salt and stir.
- Place in sterilized small dishes, add crushed aspirin to each at the rate of 1.5 tablets per 1 liter of seasoning.
- Store in the refrigerator.
Adjika in Russian "Ogonyok"
Ingredients:
- Tomatoes – 1 kg
- Sweet bell pepper (preferably red) - 1 kg
- 0.5 kg garlic
- 1 pack of chili peppers (20 g)
- 3 tbsp. salt
- Dried parsley root - 100 g
Cooking method:
- First, garlic, tomatoes, and bell peppers must be ground in a meat grinder.
- Then you need to add chili pepper, salt and chopped parsley root, mix and leave for a day, stirring constantly.
- Place in dry, sterile, chilled glass jars and store in the refrigerator indefinitely.
Adjika: 10 rare recipes for the winter
Traditional Abkhaz adjika is prepared using hot pepper, garlic, salt and herbs.
We suggest not limiting yourself to just the classics with such a variety of ingredients for a sizzling seasoning. Check out our easy, proven recipes!
How to cook adjika: 3 rules
It is better to use rock salt, since pure sodium chloride is a powerful preservative, and iodized salt can cause fermentation and softening of vegetables.
Unpeeled hot pepper gives adjika its special pungent taste. If you remove the seed pods from the pods, the flavor of the sauce will be milder. And don't forget to use rubber gloves to avoid getting pepper burns!
Green adjika
What do you need:
- 6–8 large hot green peppers
- 1 head of garlic
- 1 bunch of cilantro
- 1 tbsp. spoon of salt
How to prepare green adjika:
Cut the pepper into small pieces without removing the seeds.
Grind the pepper and garlic in a mortar or mince several times.
Add salt, stir and leave to brew for 15–20 minutes.
The incomparable host of the “Home Kitchen” program Lara Katsova shared with us her family recipe for adjika, turn on the video!
Russian adjika "Ogonyok"
What do you need:
- 1 kg tomatoes
- 1 kg sweet pepper
- 400 g garlic
- 200 g hot pepper
- 150 g parsley root
- 1 tbsp. spoon of salt (to store adjika for more than 1–2 months, double the amount of salt)
How to prepare Russian adjika “Ogonyok”:
Cut out the stems of the tomatoes, core the peppers, and peel the garlic.
Grind tomatoes, sweet and hot peppers, parsley root and garlic.
Add salt, stir and leave covered at room temperature for two days, stirring occasionally.
Place in sterilized jars and store in the refrigerator.
Hot adjika with basil
What do you need:
- 500 g hot red pepper (you can add a couple of green peppers)
- 400 g garlic
- 2 bunches green basil
- 1 bunch of cilantro
- 1 bunch of parsley
- 2 tbsp. spoons of salt
How to prepare hot adjika with basil:
Cut off the stems of the peppers, but do not remove the seeds.
Wash and dry the greens.
Pass all ingredients together with salt through a meat grinder 4-5 times to make the mass as homogeneous as possible.
Transfer the adjika into a glass or enamel bowl and leave at room temperature for 4 days.
Then pour into clean jars and store in the refrigerator.
Nut adjika
What you need: 500 g tomatoes 400 g walnuts 200 g red bell pepper 3 heads of garlic 2-3 hot peppers 1 bunch of cilantro or parsley 4 tbsp. spoons of refined sunflower oil 2 tbsp. tablespoons vinegar 9% 1 teaspoon salt
How to prepare nut adjika:
Remove seeds from bell peppers, wash and dry the greens.
Cut out the stems of the tomatoes.
Grind tomatoes, peppers, garlic, nuts and herbs in a blender or mince twice.
Add sunflower oil, vinegar and salt to the prepared mass.
Stir and serve immediately!
Gorloder, or Siberian adjika with horseradish
What do you need:
- 500 g tomatoes
- 50 g horseradish root
- 50 g garlic
- 1.5 teaspoons salt
- 1 teaspoon sugar
How to cook gorloder, or Siberian adjika with horseradish:
Grind tomatoes, garlic and horseradish in a meat grinder.
Combine all ingredients, add salt and sugar, mix.
Place in sterilized jars and roll up.
Adjika from bell pepper
What do you need:
- 1 kg sweet red pepper
- 300 g garlic
- 4–6 red hot peppers
- 50 ml vinegar 9%
- 4 tbsp. spoons of sugar
- 1 tbsp. spoon of salt
How to prepare adjika from bell pepper:
Remove seeds from sweet peppers.
Pass the pepper, garlic and hot pepper through a meat grinder.
Add salt, sugar, vinegar, stir and leave to steep for 3-4 hours.
Then put into sterilized jars and store in a dark, cool place.
Adjika with apples
What do you need:
- 1 kg tomatoes
- 500 g red bell pepper
- 500 g sour apples
- 300 g carrots
- 200 g garlic
- 50 g hot pepper
- 200 ml refined sunflower oil
- 1 bunch of cilantro
- 1 bunch of parsley
- salt - to taste
How to cook adjika with apples:
Peel all vegetables and chop together with herbs in a blender or meat grinder.
Add salt and sunflower oil.
Bring to a boil and cook over low heat for 2.5 hours.
Transfer to sterilized jars and seal.
Adjika with plums
What you need:
- 500 g plums (choose plums that are not sweet or even sour)
- 500 g bell pepper
- 2 heads of garlic
- 2 hot peppers
- 1 tbsp. tomato paste
- 100 g sugar
- 2 teaspoons vinegar 9%
- 2 tbsp. spoons of salt
How to cook adjika with plums:
Remove seeds from bell peppers and seeds from plums.
Pass sweet peppers, plums, garlic, hot peppers along with seeds through a meat grinder.
Place the crushed ingredients in a saucepan, add tomato paste, salt and sugar.
Bring to a boil and cook, stirring, over low heat for 30–40 minutes.
Add vinegar 2 minutes before the end of cooking.
Transfer the finished mixture into sterilized jars, roll up, turn over and leave until completely cooled.
Baked pumpkin adjika
What do you need:
- 500 g pumpkin
- 200 g apples
- 200 g bell pepper
- 200 g onions
- 1 lemon
- 1 head of garlic
- 1 bunch of basil
- 1 bunch of cilantro
- 50 ml refined vegetable oil
- 1 hot pepper
- 1 teaspoon salt
Spicy adjika “Ogonyok” without cooking
My dear friends, agree: spicy, delicious adjika is an excellent addition to meat! Especially if it’s homemade adjika, right? I'm not a big fan of spicy dishes, but sometimes, especially with kebabs or steak, I want to add some kind of sauce. Well, of course, I will give preference to those that are prepared on my own rather than bought in a store. I think you too.
Great hot sauce recipe
So, today I want to offer you an excellent recipe for homemade adjika “Ogonyok” - very simple, without cooking, from quite accessible ingredients. This sauce is also called “raw adjika” because it does not need heat treatment. And there is no vinegar in it - I really like that too.
Subtleties of cooking
This adjika is prepared easily and quickly, literally in fifteen to twenty minutes (if you make a small amount). In the summer, it is better to cook it in small portions - to serve, and then make more if necessary. And closer to autumn you can prepare more for the winter.
Ingredients needed
- 1 kg tomato;
- 1 kg of red bell pepper;
- 300 - 350 g garlic;
- 200 g red hot pepper;
- salt - to taste (about 1 tablespoon).
Cooking step by step
Wash the tomatoes and pour boiling water over them for a couple of minutes. We remove the skin from the tomato and, cutting it in half, cut out the places where the stalk is attached. We wash the bell pepper, cut it in half, cut out the seeds and membranes. Cut the pepper into small pieces of arbitrary shape. We peel the garlic and pass it through a press. Wash the hot pepper and cut off the tail.
Adjika with herbs
Dill and parsley will help transform the taste of adjika “Ogonyok”. Their quantity can be adjusted independently, but housewives claim that the optimal amount is 300 g of greens per 1 kg of sauce. This means that to prepare homemade adjika with herbs you will need the following ingredients:
- 300 g each of dill and parsley;
- 250 g garlic;
- 200 g chili;
- 900 g red bell pepper;
- salt.
The cooking process is no different from the classic one. The greens can be either passed through a meat grinder or simply finely chopped. Tomato will help soften the taste of the sauce, which can be replaced with a small amount of bell pepper.
