TOP 12 adjika recipes from tomato and garlic 2022: classic delicious preparations for the winter

The seasoning, which originated in the Caucasus, was originally a dry mixture of salt, spices and grated red pepper. Modern adjika made from tomatoes, prepared for the winter, is a juicy, tasty seasoning for meat, fish and vegetables, rich in vitamins and elements.

There are a lot of recipes for making sauce; each family can boast of its own culinary heritage - spicy or mild, salty or sweet. But, despite the various options for additives, the basis is always the same: tomatoes.

Classic adjika recipe

In all books about tasty and healthy food, the first to be presented is the classic recipe for adjika made from tomato and garlic. It is liquid, it retains the juicy taste of summer vegetables, and both kebab and spaghetti are equally wonderful with it.

Ingredients:

• tomatoes - 2 kg;
• garlic - 2 large heads;
• hot pepper - 2 small pods;
• sweet pepper - 1 kg;
• sugar, vinegar (9%), vegetable oil - 0.5 cups each;
• salt - 1 tbsp. l.

Note: take red bell peppers, so the finished adjika will look more beautiful.

Step by step recipe:

1. Chop the tomatoes and peppers, simultaneously removing the stems and seeds from the peppers.
2. Distill the contents through a meat grinder.
3. Place the vegetable mass in a saucepan over low heat and cook, stirring occasionally.
4. While the future adjika is boiling, partially evaporating the liquid, there is time to peel the garlic and start sterilizing the jars and lids.
5. After 40 minutes, add vegetable oil, sugar, salt and vinegar to the mixture.
6. Increase the heat slightly until it boils, and cook for 5 minutes.
7. We pass the peeled garlic cloves directly into the pan through a press.
8. Mix well
9. Cook for the last 5 minutes
10. All that remains is to put everything in jars and roll it up.

Classical

Tasty, appetizing, healthy seasoning for main dishes. Bright, rich. Can be stored at room temperature until the next harvesting season. This is because it is cooked with cooking. And you can eat it with meat, chicken and fish. And how this sauce changes the taste of dumplings is beyond words. You just have to try!

List of ingredients:

• 2 kg of ripe tomatoes;
• 2 kg of sweet bell pepper;
• 400 g hot chili;
• 400 g garlic;
• 100 g salt;
• 150 g sugar;
• 100 ml. 9% vinegar.

Recipe:

1. First, peel the garlic. When you brush one to five teeth, everything seems simple and not complicated. But if you need to clean almost half a kilogram, you immediately understand that this requires time and patience.

2. The husk is difficult to separate from the cloves, especially from small specimens when the vegetable is fresh.

If you pour hot water over the cloves, give it time (10-15 minutes) for the husk to get thoroughly wet - you will remove it quickly, without much difficulty.

3. It is advisable to choose tomatoes that are fleshy and not overripe. Remove the stalk. We cut them into several parts so that it is convenient to put them in a meat grinder.

4. Cut off the stem of the hot pepper. The seeds should not be removed if you want the sauce to be spicier. We divide it into arbitrary parts.

5. We clean the Bulgarian from seeds with partitions and also cut into arbitrary pieces.

6. Grind the products in a meat grinder, installing a grid with medium holes. Immediately take the container in which you will cook the sauce. The mass should be quite thick if the tomatoes are fleshy.

If you want the sauce to be bright and beautiful, choose only red vegetables.

7. Place the pan on the fire and bring to a boil. Don't forget to stir the brew periodically. As soon as the sauce boils, add sugar, salt, and prepared vinegar.

8. Boil the sauce until it begins to separate. The thick part tends to settle to the bottom, and a layer of transparent liquid appears on the surface. This means the brew is ready, it’s time to remove it from the heat. The cooking process takes 20-25 minutes.

9. Pour the sauce into dry, sterilized jars and seal with iron lids. Turn the containers upside down and leave until completely cool. There is no need to wrap them up.

This is the beauty we got, look at the photo. If you think there's a lot of hot pepper, don't hesitate. The method is verified by many years of twists. Prepare for winter, without a doubt!

With plums (Turkish)

Turkish cuisine is very similar to Caucasian cuisine - spicy seasonings are held in high esteem here. And the Turks have their own adjika, and it’s very tasty. It is convenient for housewives because you can adjust the spiciness of the sauce during the cooking process.

We will need the following grocery set:

• tomatoes - 2.5 kg;
• garlic - 3 large heads;
• sweet pepper - 1 kg;
• plums - 5-6 pieces;
• olive oil - 0.5 cups;
• 1 bunch of fresh dill and parsley;
• hot pepper - 4 pods;
• salt - 2 tbsp. l.;
• sugar - 1 tbsp. l.;
• grape vinegar 6% - 0.5 cups.

Tip: take extra virgin olive oil, it is the most aromatic and healthy. Plums are prunes that are large and ripe and add a slight smoky flavor to the finished sauce.

Step by step recipe:

1. Washed vegetables (except for garlic and hot peppers) are peeled and chopped, remove the seeds from the plums.
2. We pass the ingredients through a meat grinder one at a time, without mixing. Vegetables should be meaty, so that the finished adjika has a thicker consistency.
3. In a thick-walled saucepan or cauldron, heat the oil, add tomato puree, and boil. After this, add bell peppers and plums and cook some more.
4. The last ones to add are squeezed garlic and hot peppers, chopped herbs (no stems, only leaves!).
5. Spices follow, after 5 minutes. Stir and be sure to taste the preparation: for salt, sweetness, acidity and spiciness.
6. If necessary, adds what is missing.
7. The finished seasoning is placed in sterile jars and closed.

Cheese sauce: Cacio e Pepe pasta

Serves 4–6

Cacio e Pepe pasta is Rome's (and dare I say better) answer to macaroni and cheese. It is traditionally made with Pecorino Romano, a salty sheep's cheese, and generous amounts of freshly ground black pepper.

To prevent lumps from forming, take the following steps. First, grate the cheese as finely as possible so it melts quickly. Second, vigorously whisk the pepper, oil, and starchy pasta water in a skillet to emulsify. Finally, if your skillet is not large enough for the pasta, combine all ingredients in a large bowl with tongs, adding the pasta water a little at a time until you have a smooth sauce.

You will need:

• Salt
• 450 g spaghetti, bucatini or tonnarelli pasta
• Extra virgin olive oil
• 1 tablespoon coarsely ground black pepper
• 120g finely grated Pecorino Romano (about 2 cups)

Preparation:

1. Place a large pot of water over high heat and bring it to a boil. Salt the water until it becomes as salty as the summer sea. Add pasta and cook, stirring occasionally, until al dente. Reserve 2 cups of pasta cooking liquid.
2. Meanwhile, heat a frying pan over medium heat and add enough olive oil to just cover the bottom. When the oil sizzles, add the pepper and wait about 20 seconds until it starts to release its aroma. Then pour it into the pan? cups of pasta water and let it simmer, this will help form an emulsion.
3. Add the prepared pasta to the pan, mix everything well and sprinkle with a handful of grated cheese. Using tongs, thoroughly toss the pasta and cheese and add more water to create a smooth, creamy sauce. Taste for salt, season with remaining cheese and coarsely ground black pepper, and serve immediately.

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Adjika in Odessa

This city has its own habits, its own recipes, and even Odessa chefs manage to add special notes to the Caucasian seasoning: they cook it with apples. The preparation harmoniously combines sweetish carrots, slightly sour apples and the noticeable spiciness of hot peppers.

The components of such adjika:

• tomatoes - 1 kg;
• garlic - 1 large head;
• bell pepper - 1 kg;
• onion - 1 pc.;
• carrots - 2 pcs. medium size;
• large sweet and sour apple;
• hot pepper - 3 pods;
• salt - to taste.

IMPORTANT: the spiciness of hot pepper depends on the grains inside, so everyone decides for themselves whether to remove them from the pods or not.

Step by step recipe:

1. To get the desired consistency, grind the peeled and chopped vegetables (except carrots, garlic and hot peppers) and the apple through a good old meat grinder.
2. For carrots you will need a coarse grater, and finely chop the cloves of garlic and pepper pods with a knife.
3. Pour the vegetables into the pan, leaving the garlic and hot pepper for later, mix, and put on the stove.
4. Let the mixture boil, turn the heat to low and cook for another half hour.
5. After this, add the remaining ingredients.
6. On the lowest heat, you need to cook the adjika for at least another 10 minutes to remove the excess liquid. This sauce will be thicker and can be spread on sandwiches.
7. Place the hot mixture into sterilized jars and roll up.

With eggplants

This is a cooking recipe, but the whole process does not take much time. The combination of the simplest ingredients gives an excellent result: ready-made adjika is eaten with meat and fish, as an addition to vegetable and cereal side dishes.

We put in the grocery basket:

• tomatoes - 1.5 kg;
• garlic - 4 large heads;
• eggplants - 1 kg;
• bell pepper - 1 kg;
• hot pepper - 3 small pods;
• sugar - 1 tbsp. l.;
• salt - 2 tbsp. l.;
• vegetable oil - 1 cup;
• vinegar 9% - 0.5 cups.

Note: to remove the bitterness from the eggplants, you need to peel and cut them first, sprinkle with salt to release juice, and then rinse with cold water and lightly squeeze out excess moisture with a paper towel.

Step by step recipe:

1. Wash and clean all the vegetables, cut off the tails, remove the centers where necessary.
2. We cut everything into pieces and grind everything except the garlic in a meat grinder.
3. In a large saucepan, mix the raw mass with butter and sugar, add salt, and let it boil.
4. After this, reduce the heat and cook for half an hour with stirring.
5. Squeeze the peeled garlic cloves into a saucepan and pour in the vinegar.
6. Stir and cook for 10 minutes on the lowest heat.
7. Place the hot mixture into sterile jars and seal.

Sauce with minced meat and tomatoes

If you want the sachet dish to be more satisfying, then an excellent option would be to add minced meat to the list of ingredients.
To prepare this type of sauce you will need the following ingredients:

• 2 pcs. tomato;
• 400 g minced meat;
• 1 PC. Luke;
• 50 g vegetable oil;
• 2 cloves of garlic;
• 50 g of greens - to taste;
• salt, sugar, spices - to taste.

Cooking method:

1. First of all, you need to chop the onion and fry it in a frying pan with hot oil until golden brown.
2. Next, add the minced meat to the onion and fry the ingredients until cooked.
3. Tomatoes should be peeled and blended until smooth using a blender. Season the resulting puree with herbs.
4. The next step is to crush the garlic using a press and send it to the chopped tomatoes.
5. The resulting mass should be poured into the frying pan with the minced meat and onions, and for taste, add salt, pepper and sweeten the sauce a little.
6. Bring the dish to a boil and cook for ten minutes over low heat.
7. The dish is ready. Season any pasta with it.

Raw adjika without cooking

Adjika, which is prepared without heat treatment, is called raw by chefs. This is the ideal “companion” for any meat, boiled potatoes and sandwiches with fresh white bread. It cooks very quickly.

We take the following ingredients:

• tomatoes - 2 kg;
• garlic - 3 large heads;
• sugar - 0.5 cups;
• hot chili pepper - 5 pods;
• salt - 2 tbsp. l.;
• vinegar 9% - 0.5 cups.

Advice: you need to work with chili peppers very carefully, do not touch your eyes while cooking, and be sure to remove the seeds - otherwise the spiciness will be thermonuclear.

Step by step recipe:

1. Chili and garlic are processed first: they are cleaned and blended in a blender until smooth.
2. Tomatoes are dipped in hot water for literally 10 seconds, after which they are passed through a meat grinder and mixed with garlic and pepper.
3. In a deep bowl, vegetable puree is mixed with sugar, salt and vinegar, after which you need to cover the pan with a towel (so that the adjika can breathe) and leave to stand for 1 hour.
4. During this time, we sterilize the jars and lids.
5. The infused adjika is placed in containers, closed, and then stored in a cool, dark place for no more than a year.

Homemade for the winter without sterilization

This delicious tomato sauce is suitable for pizza, spaghetti, pasta and anything else you eat meat or fish with. Very ripe and fleshy tomatoes are suitable for its preparation.

Ingredients:

• 3.5 kg of tomatoes;
• 1 tsp. salt;
• 2 tbsp. l. Sahara;
• 100 ml vegetable oil;

• 1–2 cloves of garlic;
• 1 tsp. oregano;
• 2 tbsp. l. dried basil + sprig of fresh.

How to cook

1. Sprinkle the chopped tomato halves with salt. This is necessary for the fruits to release their juice. Leave for 30 minutes.

2. After half an hour, drain the juice; you can use it for other purposes. If this is not done, then the mass will need to be boiled for 1-1.5 hours longer.

3. Pour vegetable oil into a thick-walled cauldron, turn on the heat and wait for the oil to warm up well. Add the peeled garlic cloves and fry them for 3 minutes. They will give their aroma to the oil. Remove them later, they won't be needed.

4. Pass the tomatoes through a juicer, only the juice and pulp will remain.

5. Carefully add to the hot oil and stir. Cook the mixture until it loses volume.

6. After about 1 hour 10 minutes the sauce will reduce, then add spices to it. Since you already added the salt at the very beginning and the mixture has reduced, you won't need to add any more salt. So add 2 tablespoons of sugar and stir.

7. Add 1 tsp. dried oregano, 2 tsp. dried basil, stir.

8. To add more flavor to the sauce, place a sprig of fresh basil tied with a string in the cauldron.

9. After 2-3 minutes, pull the string and remove it. Leave to simmer for another 2-3 minutes and the sauce is ready!

10. Pour into clean, dry jars, screw on the lids, turn upside down and leave to cool completely.

Ready-made tomato sauce is great for soups, borscht, all kinds of dressings and gravies. You can also spread it on a slice of bread and it's delicious!

Armenian

Classic adjika in Armenia consists of a lot of greens, mainly cilantro, which gives the seasoning a special aroma. This option is revered by housewives for its simplicity, and also for its universal compatibility with dishes.

For Armenian seasoning you will need:

• tomatoes - 3 kg;
• garlic - 4 medium heads;
• sweet pepper - 2 kg;
• hot pepper - 4 pods;
• fresh herbs - 200 g;
• dry seasoning khmeli-suneli - 30 g;
• vegetable oil - 1 cup;
• vinegar 9% - 0.5 cups;
• sugar - 0.5 cups;
• sea ​​salt - 1/3 cup.

IMPORTANT: of the entire mass of greens, half should be cilantro, the rest as desired (parsley, basil, marjoram, dill, etc.).

Step by step recipe:

1. Grind the washed fleshy tomatoes in a blender and put the resulting puree on the fire.
2. We remove the core from both peppers and also place them in a blender.
3. After this, add to the tomatoes and cook for 10 minutes over low heat.
4. Add oil, simmer for an hour under the lid without removing from heat.
5. Mix all the greens in a blender with garlic, salt and sugar, add to adjika along with vinegar, mix and turn off the heat. Leave to cool on the stove.
6. Place in sterile jars and seal.

Cooking methods

The concept of “seasoning” is general, which means that in cooking there are variations of the dish that help give winter preparations some variety. Let's talk about different recipes.

Classic tomato seasoning recipe

It has several variations, but the following recipe will help you prepare a quality product:

• 2 kilograms of tomatoes or 1 tomato puree;
• one bay leaf;
• medium-sized bulb without defects;
• 9 percent vinegar - no more than 5 milliliters;
• half a teaspoon of salt and the same amount of sugar;
• cloves, allspice.

See also

TOP 10 step-by-step recipes for zucchini snacks for the winter “Mother-in-law’s tongue” with tomato pasteRead

With pepper and garlic

It is not difficult to prepare such a preparation; you will need the following ingredients:

1. One kilogram of tomatoes.
2. 3 to 5 cloves of garlic.
3. 1 kilogram of sweet pepper.
4. Sugar, salt and spices - to taste.

When preparing, you should follow certain rules:

1. Chop the vegetables, choosing the optimal size. It is advisable to remove the peel from the tomato, but you don’t have to do this.
2. Place the peppers and tomatoes in a saucepan with a small amount of liquid (about 300-450 milliliters).
3. Bring the mixture to a boil, stirring occasionally to prevent the seasoning from burning.
4. Then add garlic, finely chopped or crushed using a press, salt, sugar and other spices.
5. Cook for another 10 minutes, remembering to stir. Then you can pour the seasoning into sterile jars and put it in a cool place.

With zucchini

Chop the zucchini and tomatoes, add water to the mixture (no more than a glass). Vegetables are stewed in a saucepan, spices, garlic, salt and sugar are added to them.

Vinegar will significantly increase shelf life, but may affect the taste of the product.

With onion

It is worth chopping a medium or large onion and adding it to the tomatoes and garlic. Cook the mixture for at least 10 minutes, then add spices, sugar and salt.

Without sterilization

You can prepare according to the following recommendations:

With horseradish

This snack is also called horseradish. It contains simple ingredients, and the cooking method is not particularly complicated.

What do we have to do:

1. Divide the tomatoes into 2 equal parts.
2. Remove the skin from them. Chop the vegetables and place them in a meat grinder along with the garlic.
3. The remaining tomatoes are mixed with horseradish, grated.
4. The seasoning is not subjected to heat treatment; vegetable oil and vinegar are added. Salt and spices - to taste.

With onions and paprika

An interesting variation of the recipe - add onions and paprika to the tomatoes, and the taste of the seasoning will change. It is better to give preference to the classics, diversifying the recipe with new ingredients.

Help: housewives often use purple onions - they give the preparation a sweetish taste and a pleasant aroma.

This seasoning will be spicy due to the presence of capsicum.

With apples

An interesting recipe that will help you prepare an original seasoning:

With cinnamon and cloves

You can follow the proportions indicated in the classic recipe. In this case, add 3 sprigs of cloves to the preparation, and add cinnamon on the tip of a knife.

Otherwise, you should follow the cooking method indicated in the classic recipe. The cloves are added immediately, but the cinnamon is added a few minutes before it is fully cooked.

With plums

How to cook and what you will need for this:

1. 1 kilogram of plums is pitted, washed and added to the tomatoes. Plums and tomatoes are ground in a meat grinder.
2. Peel the garlic and onion and chop it finely.
3. Garlic and onions are mixed with chopped plums and tomatoes, salt and sugar are added, and then the seasoning is cooked over high heat. When it boils, continue cooking for another 1.5 hours until the desired consistency is achieved.
4. The remaining pepper and garlic are added to the pan 10 minutes before cooking.

With walnuts and basil

You can use Provençal herbs instead of basil.

With parsley

A simple recipe that makes a delicious seasoning. What to do:

1. Finely chop the onion and saute it in butter until it becomes soft.
2. Coarsely chop the tomatoes and mix them with grated garlic.
3. Put everything on the fire, cook for at least 5 minutes.
4. Add parsley and other seasonings: salt, sugar, spices.

With ginger, apples and raisins

Ginger has a bright aroma, the preparation will be spicy and fragrant.

Thick adjika “Ogonyok”

This type of adjika can be recommended to those who cannot live a day without hot food. Spicy, summer-bright, this adjika is also good because it is not thermally treated and all the vitamins are preserved. The seasoning goes well with meat and fish.

What you will need to prepare it:

• tomatoes - 1.5 kg (we take varieties with a minimum of juice);
• garlic - 3 large heads;
• hot pepper - 2 pods;
• salt - 0.5 tbsp. l.;
• sugar - 2 tbsp. l.;
• vinegar (9%) - 100 ml.

Note: since adjika will not cook, it is better to drain the excess juice from the tomatoes after chopping. If you don't like acetic acid, you can replace it with a crushed aspirin tablet.

Step by step recipe:

1. Cut the washed tomatoes into pieces (small ones can be halved).
2. Peel the garlic cloves.
3. Cut the pepper pods.
4. We pass everything through a meat grinder, add sugar and salt to the mixture, add vinegar or add aspirin powder and stir until dissolved.
5. At this point the preparation is complete, all that remains is to put it in sterile jars and screw it up.

It can be stored for six months (in the basement for 6-12 months).

Specifics of preparing tomato dressing for the winter

No matter what you do with tomatoes, they will not lose their beneficial properties - these vegetables are equally resistant to heat treatment and freezing. That is, after preparing supplies of such homemade tomato paste, you can defrost it and still get a healthy product.

This, however, is very easy - even an inexperienced housewife can cope, who, having once compared the sauce on homemade pasta and the same on purchased pasta, will forever make a choice towards the first option.

Product requirements

Obviously, the tomatoes must be fresh. You should not believe the stories that for paste you can use tomatoes that are discounted due to bruising, small areas of rot and spoilage. Even if you remove these spoiled places, the vegetable itself is no longer fresh, does not have the proper elasticity, and its taste is spoiled.

You should not take unripe tomatoes either - they will cook slowly, give less juice, and will not peel well. The signs are: white core, green or yellow spots (not to be confused with the Black Prince variety - dark green spots are normal for it).

Ingredients needed for delicious homemade pasta

For the most part, the recipes offer approximately the same set of products. The cooking methods differ only in the number of tomatoes and the types of spices required for cooking.

See also

14 best recipes for preparing tomatoes for the winter at homeRead

What you will need:

• three kilograms of fresh, suitable tomatoes;
• a tablespoon of salt;
• two or three large cloves of garlic;
• black pepper (not peppercorns) to taste;
• red pepper (one pod or a quarter teaspoon ground).

If desired, you can add a variety of spices such as cloves, bay leaves and mustard - here the tastes of housewives and their households can vary greatly, so the issue of seasonings remains at the discretion of each individual.

Autumn

This adjika is often prepared when autumn is just around the corner, in late August and early September. The base of peppers and tomatoes is joined by delicate apples with dense, sour-sweet pulp, and this creates a wonderful culinary melody that you want to try again and again.

We prepare autumn adjika from the most common supplies:

• tomatoes - 2.5 kg;
• garlic - 3 large heads;
• hard apples - 1 kg;
• sweet pepper - 1 kg;
• carrots - 1 kg;
• sugar, vegetable oil and vinegar - 1 full glass each;
• salt - 2.5 tbsp. l.

Tip: hot pepper is added to this recipe only if desired and in the quantity you want/like.

Step by step recipe:

1. Wash and chop the tomatoes, peppers and apples (it is better to remove the peel).
2. We clean the carrots.
3. We grate the carrots using a grater and grind everything else with a meat grinder.
4. To prepare this adjika you need a large pan. We transfer the semi-liquid mass into it and let it boil.
5. After this, the sauce should simmer over low heat for at least 1 hour until the excess moisture is gone.
6. Next, add garlic through a press, oil, vinegar and sugar with salt.
7. If someone needs hot pepper, we also add it at this stage, having first chopped it with a sharp knife.
8. Mix the adjika and place it hot in a sterilized container and roll it up.

"Real jam"

Sometimes the sauce is too sour. The reason lies either in the tomatoes or in a large amount of vinegar. Adding a sweet apple variety helps solve this problem. They balance the taste and fill it with a light sweetish aroma.

What we need:

• 3 kg of tomatoes;
• 1 kg apples;
• 1 kg of onion;
• 1 kg carrots;
• 1 kg of sweet pepper;
• 300 g spicy;
• 1 tbsp. l ground spicy;
• 500 g garlic;
• 500 g vegetable oil;
• 5 tbsp sugar;
• 2 tbsp. l salt (heaped);
• 20 pcs sweet peas;
• 60 ml. vinegar (9%).

Subsequence:

We clean and wash the vegetables. Cut into convenient pieces for twisting in a meat grinder. If the hot pepper seeds are soft, leave them in the pods. Remove internal membranes and seeds from sweet peppers.

Place all vegetables in a large saucepan. Pour in 500 ml of vegetable oil.

We put it on fire. Bring to a boil while constantly stirring.

I recommend watching the video (be sure to watch it to the end), you will learn a lot of new things:

Real adjika should be moderately thick. It's good to stick to a piece of bread. What to do if your tomatoes are not meaty? This means the sauce will be liquid. The solution is simple. Prepare tomato puree and boil it to the desired consistency.

With constant stirring, cook the contents of the pan over low heat for 40-45 minutes, from the moment it boils.

Add salt, sugar, spices. Add chopped garlic. Pour in 60 ml of vinegar. Mix everything thoroughly. And cook for another 10 minutes. Pour into jars. Close with lids and leave until cool. Then we put it in the closet for storage.

Adjika with young zucchini

In adjika with zucchini, the tenderness of zucchini is combined with the southern heat of hot pepper. The recipe is simple to prepare, can be stored for quite a long time, and can be eaten with crumbly porridges, all types of pasta, fish and meat dishes.

Required ingredients:

• tomatoes - 1 kg;
• garlic - 3 medium heads;
• zucchini - 2 kg;
• carrots - 3 pcs.;
• bell pepper - 0.5 kg;
• ground red pepper - 2 tsp;
• vegetable oil - ¾ cup;
• vinegar 9% - 5 tbsp. l.;
• salt - 3 tsp;
• sugar - 5 tbsp. l.

IMPORTANT: it is best to take young zucchini and zucchini; they do not need to be peeled.

Step by step recipe:

1. Wash and peel the vegetables, then puree them in a blender (except for garlic).
2. Add ground pepper with salt and sugar, butter.
3. Stir and place on medium heat.
4. Cook, stirring constantly: the zucchini gives a lot of moisture, so the adjika needs to be boiled down.
5. After 40 minutes, add finely chopped garlic.
6. After another 5 minutes add vinegar, then turn off the heat and stir the mixture.
7. Place in sterilized jars and close with lids.

Adjika from tomatoes in a slow cooker

Photo: sovkusom.ru
Fast, convenient and no extra effort!

You will need:
2 kg of tomatoes, 2 kg of sweet peppers, 3 hot peppers, 1 head of garlic, 100 ml of vinegar, 100 ml of vegetable oil, 5 tbsp.
sugar, spices. Preparation:

Grind the tomatoes and bell peppers in a blender, pour into the multicooker bowl and set to simmer for 2 hours. Half an hour before the end, add finely chopped garlic, hot pepper, spices, oil and vinegar. Roll adjika into sterilized jars.

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With horseradish

The recipe is not so much spicy as it is piquant - and the presence of horseradish subtly brings the brainchild of Caucasian cuisine closer to Russian culinary motifs. It is prepared without cooking, so its shelf life does not exceed a year. Suitable for all dishes that are usually seasoned with horseradish.

Ingredients:

• tomatoes - 0.5 kg;
• garlic - 1 large head;
• sweet pepper - 3 pieces;
• hot pepper - 3 pods;
• horseradish root - 50 g;
• a small bunch of fresh cilantro and basil;
• a tablespoon of 9% vinegar, salt and sugar.

Note: To make horseradish root easier to peel, place it in the freezer for 30 minutes.

Step by step recipe:

1. Wash all the ingredients, peel the horseradish, and cut the tops of the tomatoes into a cross.
2. Separate the greens from the stems.
3. Blanch the tomatoes - this way the skin can be easily removed.
4. Grind the peeled tomatoes in a meat grinder.
5. Finely chop the peeled horseradish and hot pepper pods and pass through a blender with sweet pepper, garlic and herbs.
6. Mix all ingredients, adding vinegar, salt and sugar.
7. Place the mixture, mixed to a homogeneous consistency, into sterile jars, roll up and store in a dark, cool place.

Soup dressing for the winter from tomatoes and peppers

A recipe for a dressing that will turn your soup into a work of art. Suitable for borscht and any simple soup. Ingredients:

• tomatoes - half a kilo of any variety, pink or large;
• bell pepper - half a kilo, any color will do;
• the same amount of carrots and onions;
• 300 g parsley;
• half a kilo of salt.

Important! Salt should not be iodized. Iodized salt will provoke negative processes in the jar and spoil the product. It can also impart a strong unpleasant aftertaste.

Recipe:

1. Cut the peppers and onions into strips, grate the carrots, and wash the tomatoes.
2. Remove the skins from the tomatoes.
3. Cut the fruits into cubes, preferably small ones.
4. Grate the carrots on a coarse grater.
5. Finely chop the parsley.
6. Place all the vegetables in a cauldron and add salt there.
7. Stir and leave for 10 minutes.
8. Place the dressing in warm, sterilized jars and pour the resulting juice into them.
9. Cover with sterilized lids and roll up.

As a result, in winter you will always have a ready-made refill at hand. A couple of spoons into the soup is enough to give the dish a pleasant color and aroma. Must be stored in a cool place.

Attention! Since the recipe is used without cooking, it is imperative to sterilize and thoroughly process the jars so that all microorganisms there die.

"Stray" adjika

A very original recipe. It differs in that adjika is not boiled, but the cooking process takes a week. The seasoning is infused during this time, and only then is it closed. Goes great with any poultry, especially chicken.

For the “stray” recipe you need:

• tomatoes - 1 kg;
• garlic - 2 heads;
• sweet pepper - 1 kg;
• hot pepper - 2 pods;
• turmeric (powder) - 1 tsp;
• salt - 1 tbsp. l.;
• khmeli-suneli seasoning - 1 tsp;
• vinegar 9% - 2 tbsp. l.

Tip: the original Georgian recipe calls for dried marigolds (they are called yellow flowers, black-browed flowers), if you collect and dry these flowers, add them. Turmeric replaces marigolds in case of their absence.

Step by step recipe:

1. Cut the washed tomatoes and peppers.
2. We clean the second ones additionally.
3. Blend everything together with the garlic in a blender.
4. Place the mixture into a shallow bowl.
5. Sprinkle with dry spices, salt, add vinegar and stir.
6. We put all this stuff in a dark room at room temperature (20-25 degrees).
7. Over the course of a week, you need to thoroughly mix the ripening adjika with a wooden spatula 2-3 times every day (this is necessary so that the preparation does not sour).
8. After 7 days, put the finished Georgian adjika into sterilized jars and close.

Addition: adjika according to this recipe is generously sprinkled with herbs before serving.

Rules for storing tomato soup dressing

To store preserved food, a number of conditions must be met. First of all, it should be a basement or cellar. And if there is no such room, then a balcony in the apartment is suitable for these purposes. The temperature should not be higher than + 10 °C. At the same time, in winter the temperature should not fall below zero. Otherwise, the jars will freeze and may burst, and the product will lose its taste.

Exposure to sunlight is also contraindicated. Workpieces should be stored in a dark place. The best option is a cellar or basement with shelves. It is imperative to check the absence of mold and moisture on the walls.

Green tomatoes with garlic and spices

Tomatoes that have not yet ripened can be used to prepare a vitamin-rich seasoning. Its special taste and interesting color make it a decoration for any table, even on New Year's Day. This homemade adjika goes away in a matter of minutes, you just have to open the jar with the preparation.

We will need the following ingredients:

• green tomatoes - 1.8 kg;
• garlic - 2 medium heads;
• sweet pepper (large) - 6 pcs.;
• onion (large) - 2 pcs.;
• sweet apples - 2 pcs.;
• hot pepper - 2 pods;
• mustard seeds - 0.5 tsp;
• dry herbs (mixture) - 2 tsp;
• black peppercorns - 10-12 pcs.;
• sugar - 5 tbsp. l.;
• salt - 2 tbsp. l.;
• vegetable oil - 10 tbsp. l.;
• vinegar (9%) - 6 tbsp. l.

IMPORTANT: you should use only refined vegetable oil.

Step by step recipe:

1. Wash the vegetables, clean them, remove unnecessary things: cores of peppers and apples, tomato stalks, garlic peels and onions.
2. Cut into medium pieces.
3. Grind: who needs a more homogeneous mixture, take a blender, and if you like larger particles, take a meat grinder.
4. Add all the spices at once, salt and sugar, pour in vinegar and oil, mix (so that the spices immediately reveal their aroma and taste, grind them in a mortar before cooking).
5. Place in a saucepan on the stove over medium heat.
6. Adjika is prepared from green tomatoes 40 minutes after boiling (over low heat).
7. Next, while hot, it is placed in jars, twisted and turned over for 1.5 hours.

Addition: you can eat it with potatoes, pasta, fish and meat dishes.

Adjika from green tomatoes

Photo: sousok.info
This adjika has an unusual color and a slightly different taste.

You will need:
1 kg of green tomatoes, 1 kg of sweet peppers, 2 hot peppers, 1 onion, 7 cloves of garlic, 150 ml of vegetable oil, 1 bunch of herbs, spices, 30 ml of vinegar.
Preparation:

Grind green tomatoes, onions, peppers, garlic and herbs in a blender. Pour oil into this puree and boil it for half an hour over medium heat. Season, add vinegar and pour the mixture into jars.