5 - adjika recipes for the winter

Adjika from tomatoes has different cooking variations. It is not difficult to cook it, it is stored well and for a long time.

Each adjika recipe has its own characteristics and is original. Here are some of them:

Traditional adjika with tomatoes

Adjika cooked according to this recipe is not very spicy, and apples give it a unique pleasant taste. But at the same time, it is not sweet, so it is perfect as a sauce for any side dish or meat.

Traditional adjika with tomatoes: ingredients

tomatoes – 5 kg of tomatoes;
apples – 2 kg (of any variety);
carrots – 2 kg;
bell pepper – 2 kg;
hot pepper – 200 g (this is about three medium pods);
vinegar – 300 ml;
sugar – 300 g;
vegetable oil – 2 cups;
garlic – 400 g;
salt – 100 g.

Traditional adjika: cooking

Wash the tomatoes, cut the stalks out of them. Peel the apples and remove the core. Wash and peel the carrots. Separate sweet and bitter peppers from seeds. Then pass all the vegetables through a meat grinder.

Transfer the resulting mass to a saucepan, add vegetable oil, mix thoroughly with a wooden spoon and put on fire. Cook adjika for 3 hours, not forgetting about constant stirring. 15 minutes before the end of cooking, add vinegar, sugar, salt, and garlic (pre-chopped). Stir again, boil and put in hot sterilized jars, roll up..

Turn the jars of hot adjika upside down, wrap in a blanket, and leave to cool completely.

Adjika with tomatoes, bell peppers and garlic

This adjika recipe is versatile.

Adjika with tomatoes, bell peppers and garlic: ingredients

tomatoes – 3 kg;
sweet bell pepper – 1 kg;
garlic – 500 g;
hot pepper – 150 g;
s alt – 0.5 cups;
sugar – 3 tbsp. l.; l.

Watch the video recipe: Cherries in their own juice.

Adjika with tomatoes, bell peppers and garlic: cooking

First, separate the bell peppers from the core. Next, remove the stalks from the tomatoes, peel the garlic. Then wash all the vegetables.

Bell peppers, hot peppers (add gradually so as not to exaggerate ), tomatoes need to be ground in a meat grinder. Then add salt and sugar. Put the resulting mixture in the refrigerator overnight. Drain excess fluid in the morning. Then put the adjika from tomatoes in pre-sterilized jars and put it back in the refrigerator for storage.

Adjika with horseradish

Adjika with horseradish: ingredients

red tomatoes – 2 kg;
sweet pepper – 1 kg;
garlic – 300 g;
hot pepper – 300 g;
horseradish – 300 g (1 fresh root);
s alt – 1 cup;
vinegar – 1 cup (9%).

Adjika with horseradish: cooking

Wash tomatoes and peppers, peel seeds and stalks. Also peel the garlic and horseradish.

Pass tomatoes, sweet and hot peppers through a meat grinder or blender. Chop the garlic and horseradish as well. Next, add salt and vinegar. Mix everything thoroughly and drain excess liquid.

Put the resulting mixture in jars and close with ordinary nylon lids. Store adjika in the refrigerator on the bottom shelf.

Adjika from zucchini – a recipe for the winter

Adjika from zucchini: ingredients

zucchini – 2 kg (weight of already peeled zucchini);
tomato paste – 400 g;
vegetable oil – 230 ml;
sugar – 1 cup;
table vinegar – 0.5 cups;
garlic – 10 cloves;
salt – 2 tbsp. l.; l.;
hot pepper and salt – to taste.

Adjika with zucchini: cooking

Peel the zucchini, cut into cubes and pass through a meat grinder.

In a separate bowl, pass hot peppers, herbs and garlic through a meat grinder.

Add tomato paste, vegetable oil, sugar, salt to the ground zucchini – mix everything thoroughly.

Put on fire and cook for 25 minutes from the moment of boiling, not forgetting to stir occasionally so that adjika does not burn. Five minutes before the end of cooking, add garlic, hot peppers, herbs and vinegar.

Arrange the resulting adjika in dry jars, close the lids, put upside down to cool, cover with a blanket.

Such adjika will be stored until spring.

Spicy adjika

This adjika is very useful, it enhances metabolism, and is also an antiviral prophylactic against diseases.

Spicy adjika: ingredients

tomatoes – 1 kg;
red bell pepper – 800 g;
hot pepper – 200 g;
garlic – 500 g;
s alt – 3/4 cup;
spice mixture – 0.5 cups (coriander, suneli hops, dill seeds);
rubber gloves.

Rubber gloves are included in the list not by mistake. If you carelessly handle the “dangerous” burning mixture, you can burn your hands well.

Spicy adjika: cooking method

Separate the bell peppers from the core. Cut out the “tails” of the tomatoes, peel the garlic and wash the vegetables. Grind hot and sweet peppers in a blender. You can pass them through a meat grinder, but then you will have to do it three times. You also need to grind the garlic. Then chop the coriander and dill seeds. Mix everything thoroughly, add salt.

You should get a homogeneous paste-like mass. Serve the finished adjika in a small bowl as a sauce for the main course. Store spicy adjika in the refrigerator.

5 – adjika recipes for the winter

Traditional adjika with tomatoes