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
Green adjika
Business card of Abkhazia. This adjika is served with many dishes and always with spit-roasted lamb.
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 program Lara Katsova shared with us her family recipe for adjika, turn on the video!
Russian adjika "Ogonyok"
With borscht, salted lard with black bread and boiled potatoes with herring - adjika is ideal for traditional Russian dishes. It can be used to prepare sauces for meat and even seasoning for pickle and cabbage soup.
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”:
Hot adjika with basil
Spicy! Very spicy! Even hotter! The versatility of the recipe is that this adjika can be used not only for meat dishes, but also for sandwiches, sauces, soups and even pasta.
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:
Nut adjika
Adjika is not adjika if it does not contain nuts, as they say in the Caucasus. Subtle pleasant aroma, thick consistency and rich piquant taste - that’s what makes adjika real!
What do 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. tablespoons refined sunflower oil
2 tbsp. spoons of 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
The recipe from Siberia is quite capable of providing healthy competition to the fiery sauces from sunny Abkhazia. The basis of the horloger is vigorous horseradish root. Suitable for meat and fish dishes, corned beef, and especially for barbecue and homemade grilled sausages.
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
If you don’t like fiery seasoning, prepare a lighter version of this sauce with a sweet and sour taste and a slight pepper. 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.
Adjika with apples
An improved and adapted adjika recipe for poultry or grilled fish. To give the sauce a more delicate taste, you can prepare it without hot pepper or reduce its amount.
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
Tender and soft adjika with plums goes perfectly with game, boiled potatoes and baked vegetables, chicken meatballs and pork chops.
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
Baked vegetables give this adjika a surprisingly delicate texture, and pumpkin gives it an unusual and at the same time unobtrusive aroma. Light, spicy, moderately hot, with a subtle sourness.
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
How to cook baked adjika from pumpkin:
Peel the pumpkin and onion, remove the seeds from the apple and pepper. Cut the pumpkin and onion into pieces of arbitrary size.
Wrap the pumpkin, onions, apples and peppers in foil and bake at 200°C for 35 minutes. Then peel the apple and pepper.
3. Grind all baked vegetables in a blender.
Grind the garlic, lemon and herbs in a blender into a homogeneous mass.
Combine vegetables with lemon dressing, stir and serve immediately.
Adjika from pickled cucumbers
Are there any pickles left from last year's stock? Make some hot sauce out of them! The beauty of the recipe is that this adjika can be whipped up at any time.
What do you need:
- 500 g pickled cucumbers
- 1 head of garlic
- 3 tbsp. spoons of tomato paste
- 2 tbsp. tablespoons refined sunflower oil
- apple cider vinegar - to taste
- 1 pinch ground black pepper
- 1 pinch ground red pepper
How to prepare adjika from pickled cucumbers:
Peel the cucumbers and grate them on a fine grater or chop them in a blender. If there is a lot of liquid, drain it.
Pass the garlic through a press.
Combine cucumbers, garlic, tomato paste, vegetable oil, vinegar and spices.
Stir and leave in the refrigerator for 1-2 hours.
Adjika for the winter, the best recipes for which are usually simple and hassle-free, is prepared quickly, has many options and methods of preparation, and therefore will appeal to most eaters. The sauce can be made hot, according to ancient Caucasian recipes, or soft, slightly sour or even sweet.
The spicy seasoning, popular in southern countries, is prepared in the summer, but you can enjoy its taste all year round. The main components are bell peppers, garlic, spices, but you can add tomatoes, eggplants and other vegetables to achieve a unique taste. Each housewife can master her own recipe for such a seasoning, prepared at home.
Preparation of adjika
Adjika is good as a hot sauce for barbecue and any meat dishes. There are Armenian, Abkhazian, tomato, without tomato, marinated adjika and others. In different nations it is prepared in accordance with the characteristics of the cuisine; some recipes require the addition of apples or sugar. The classic hot seasoning in its modern form can be made from tomatoes and peppers, hot peppers, tomatoes, and garlic.
Spicy adjika for the winter - general principles of preparation
Regardless of the adjika recipe, to prepare it you will need:
- pepper,
- salt,
- herbs,
- garlic.
When preparing spicy adjika for the winter, you should remember that you need to work with pepper only with gloves, otherwise you can get severe skin irritation.
Pepper. The more meaty and juicy the pepper is, the thicker and more pleasant the consistency will be of the sauce.
As a rule, two types of peppers are used - sweet and hot. Sweet varieties (Bulgarian, Paprika, Gogoshar) can be replaced and varied, but in the case of spicy varieties it is better to strictly adhere to the recipe. The hottest chili peppers are “Jalapeño” and “Habanera”; you need to be extremely careful with them; the usual “Ogonyok” and “Ukrainian bitter” are milder.
Salt you should choose stone or coarse grind; recipes usually indicate exactly the quantity.
Herbs add aroma, traditionally used dry herbs utskho-suneli, hops-suneli, coriander, dill seeds. Fresh herbs add a wonderful aroma to boiled adjika, but spoil the appearance - when cooked, they acquire an earthy tint.
Garlic is always used in adjika, but its quantity depends on whether it is the main source of pungency. If the recipe calls for a lot of hot peppers, the amount of garlic can be reduced.
Tomatoes. Traditional adjika did not include tomatoes, but today almost half of the recipes for spicy adjika for the winter include tomatoes and other vegetable purees used to thicken the sauce. When choosing tomatoes, you should pay attention to their structure. Dense, ripe, not very juicy fruits with a minimum of liquid inside are optimal.
According to the classic recipe of Georgian and Armenian cuisine, this delicious Caucasian hot seasoning is prepared from unripe peppers and garlic. Each ingredient plays its role in the seasoning: for example, sweet bell pepper sweetens, garlic and chili create spiciness, tomato makes the seasoning more liquid. If you cook often, you will be able to choose the optimal ratio of ingredients for Caucasian seasoning.
Some people prefer to boil or bake adjika in the oven to prepare it and then pour it into jars, but the classic recipe for homemade adjika does not require frying or stewing vegetables. Immediately after combining the components, they can be rolled up, but it is better to serve after 2-3 days, so that the vegetables release their juice and are saturated with each other’s aromas. 
Adjika is one of the most popular seasonings, prepared annually by many families. In winter, it perfectly complements main courses, raising the appetite with its sharpness and rich taste. And thanks to its antiviral effect, adjika is simply irreplaceable during colds.
You will need
- tomatoes;
- carrot;
- red bell pepper;
- garlic;
- hot peppers;
- 9% vinegar;
- salt;
- sugar;
- vegetable oil.
Instructions
1. Take ripe, red tomatoes, wash and peel. To do this, put them in a pan of boiling water for 5 minutes or simply scald them. Remove the tomatoes from the water and carefully peel the skins, remove all existing stalks and pass through a meat grinder (the tomatoes must be fleshy, otherwise the adjika will turn out to be very liquid).
2. Wash 5 hot peppers and 1 kilogram of red bell pepper, remove the tails, but do not remove the seeds. Peel 1 kilogram of carrots and wash. Remove the peel from the garlic cloves (200 grams). Pass all ingredients through a meat grinder and mix with twisted tomatoes. Place the vegetables in a large saucepan, add 150 grams of sugar and 150 grams of salt. Mix thoroughly and place adjika cook over medium heat. Stir occasionally to prevent it from burning.
3. After an hour, add 200 grams of odorless vegetable oil. Boil for another 30 minutes, then pour in 150 grams of 9% vinegar and mix everything thoroughly again. Turn off the heat after 3 minutes - the adjika is ready.
4. Wash and sterilize the jars. Pour it in them adjika, be sure to be hot, roll up the jars and wrap tightly. The seasoning is stored at a temperature not exceeding 25 degrees. The optimal place to store it is a cool basement (cellar).
Cooking time: 25 minutes. Number of servings: 10 persons. Calorie content of the dish: 1150 kcal. Purpose: seasoning, sauce. Cuisine: Russian, Georgian, Armenian. Difficulty of preparation: medium. Classic adjika is a spicy, aromatic seasoning based on hot peppers, which is served with meat and fish dishes. Initially, it was prepared from only four ingredients: tomatoes and garlic, salt, red pepper. This recipe uses additional coriander and herbs to add flavor. The resulting paste-like mass must be infused in the refrigerator before it is put into jars.
Ingredients:
Garlic - 300 grams; Bell pepper - 2 kg; Salt - 2 tbsp. l; Coriander - 1 tsp.
Cooking method:
Mix all ingredients in a blender. Add vegetable oil. Let it sit in the refrigerator for 2 hours. Divide into jars. 
Cooking time: 25 minutes. Number of servings: 10 persons. Calorie content of the dish: 1050 kcal. Purpose: seasoning, sauce. Cuisine: Russian, Georgian, Armenian. Difficulty of preparation: medium.
Before preparing adjika with apples, make sure you have good ripe fruits. Choose the variety according to individual preferences, but the classic recipe calls for the use of sweet fruits. The process of preparing adjika with apples allows for the addition of vinegar to maintain freshness.
Ingredients:
ripe apples - 1 kilogram; chili - 1 kilogram vinegar - 100 milliliters; salt - 3 teaspoons; garlic - 200 grams; fenugreek - optional.
Cooking method: Pass the peppers and apples through a fine nozzle in a meat grinder. Add remaining ingredients including vinegar. Boil them over low heat for one hour. Leave overnight to allow the mixture to cool. Pour into jars.
Spicy adjika should turn out thick. You can make hot Caucasian sauce at home if you have real red chili peppers. It is better to use a large vegetable rather than small Thai hot peppers, so the taste will be richer, and you can vary the amount of pepper depending on how spicy you want it to be. No sugar needed here.
Ingredients:
hot chili - 200 grams; red pepper - 2 kilograms; garlic - 300 grams; salt - 3 teaspoons; coriander - optional.
Cooking method: Remove the seeds from the pepper and dry it for several hours at home under a paper towel. Pass the peeled pepper through a meat grinder. Grate the garlic finely. Mix products, including salt and seasonings, in a single container.
Homemade boiled adjika from tomatoes for the winter according to this recipe is distinguished by a large amount of tomato juice and pulp, which ensures a soft and delicate taste. This results in a soft and delicate taste. The sauce can be used for meat or fish - its spice will add piquancy and an unusual rich taste to any dish.
Ingredients:
tomatoes - 3 kilograms; Bulgarian - 1 kilogram; garlic - 400 grams; salt - 100 grams; sugar - 3 tablespoons.
Cooking method:
Peel the vegetables, wash them, and dry them with a paper towel. All vegetables, seasonings and additives must be minced. Leave the mixture in the pan overnight. Pour into jars and seal tightly. 
Adjika boiled for the winter can be stored longer than fresh. Even after several seasons, its rich taste will remain the same as it was when seamed. The cooking recipe is distinguished by the need to boil all mixed and crushed products. At the same time, it takes longer than two hours to cook adjika in Abkhazian, Georgian or Russian style, stirring constantly. To add a delicate taste, add sugar, apples or other non-bitter products. Additionally, it can be combined with nuts or horseradish. A nutty note will add piquancy to the Caucasian spicy seasoning.
Ingredients: tomatoes - 1.5 kg; chili - 1-2 pcs., depending on wishes; garlic - 150 grams; sugar - 3 teaspoons; salt - 1 teaspoon.
Cooking method: Mix products, including vegetables, spices and salt, in a blender. Pour the sauce into the pan, simmer over low heat for up to two hours, stirring constantly. Attention: grated garlic is added after cooking! This will create a spicy garlic aroma, additional spiciness and a pleasant taste. 
The vinegar in this product acts as a preservative, allowing it to remain fresh for several seasons. However, not everyone likes the specific taste. Housewives who prefer adjika for the winter without vinegar can limit themselves to vegetable oil and hot spices, which can also act as a preservative, especially if you are making a marinade.
Ingredients: fresh tomatoes - 3 kg; sunflower oil - one and a half glasses; garlic - more than 150 g; sugar - 4 tablespoons; onion - 500 g; hot pepper - 500 g; salt - two tablespoons.
Cooking method: Mix all ingredients in a blender or by hand until smooth. Pour into a saucepan and cook over low heat for more than two hours. Pour into jars and close with an airtight lid.
Spicy adjika for the winter (without cooking)
Aromatic and spicy adjika is perfect as a sauce for meat and a seasoning for borscht. Prepared without cooking or adding vinegar, adjika, however, can be stored for a long time without refrigeration.
Ingredients
- Firm tomatoes - 1 kg
- Garlic – 0.3 kg
- Salt - 1 tbsp. spoon
- Chili - 0.5 kg
- Ratunda pepper – 1 kg
Cooking method
Wash the tomatoes and remove the stems. Wash and remove seeds from sweet peppers. Wash the chili peppers. Peel the garlic. Grind all ingredients in a meat grinder, add salt, mix well and cover with a lid.
The mixture should ferment. To do this, you need to leave it covered in a warm room for 3 days. It needs to be stirred two to three times a day.
After 3 days, the adjika is ready; it needs to be placed in sterilized jars and tightly closed with nylon lids.
You can store it not only in the refrigerator, but also in the cellar.
Russian adjika "Ogonyok"
This adjika is called Ogonyok because it is very spicy. However, it is also incredibly tasty. Affordable products, a couple of hours of free time - and the Ogonyok preparation is on your table!
Ogonyok differs from any other adjika in that it contains a lot of hot pepper and garlic. Despite the long cooking process, the sharpness, taste and aroma are not lost. Pass all the prepared vegetables through a meat grinder and cook them with spices. Good luck!
With borscht, salted lard with black bread and boiled potatoes with herring - adjika is ideal for traditional Russian dishes. It can be used to prepare sauces for meat and even seasoning for pickle and cabbage soup.
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.
Adjika made from chili peppers and garlic is distinguished by its pungency and spiciness of taste, which is provided by tomato, vinegar, garlic, as well as the hop-suneli spice. The mixture can be left to be stored for the winter - the product will not deteriorate. However, it is necessary to take into account that the sauce prepared according to this recipe will turn out to be liquid, so it is recommended to serve it as an independent addition to dishes, and not to spread it on sandwiches.
Ingredients:
tomato paste - 100 grams; tomatoes - 1 kilogram; garlic - more than 300 grams; sugar - 1 tablespoon; salt - 1 teaspoon; hot pepper - 0.5 kilograms.
Cooking method: Grind the tomato paste, tomatoes and peppers in a blender or meat grinder. Ground products should be left in the pan for 2-3 days to ferment. After this, boil for 10 minutes over high heat and pour into jars, seal tightly and leave for several days before use. 
Real Georgian adjika Your recipe must contain cilantro and walnuts. They add a special aroma to the sauce, and in combination with hot pepper and garlic, they enhance the taste of adjika.
Spicy, fiery, authentic Georgian adjika is served as a sauce for meat, poultry, fish, vegetables and rice and other main dishes. It is also successfully used for coating meat and poultry during frying and baking in the oven and in the process of preparing first courses.
Due to the fact that the recipe for real Georgian adjika includes a large amount of hot pepper and salt, it does not spoil for a long time even if not rolled up, if stored in the cold.
Real Georgian adjika - ingredients:
- 500 g hot pepper,
- 100 g garlic,
- 100 g walnuts,
- 400 g of greens (cilantro, parsley),
- 1 tbsp. spoon of coriander seeds,
- 3 tbsp. spoons of salt.
Real Georgian adjika - recipe:
- To prepare real Georgian adjika, vigorous and scorching, first of all, you should protect your hands and wear rubber gloves. Also be careful not to get hot pepper juice in your face, because burns and irritation on delicate skin can be serious.
- Wash the hot peppers and cut off the tails. You don't have to clear the seeds.
- Peel the garlic by removing the skins and cutting off the bases. To speed up the process, choose large garlic.
- Dry the walnuts in a frying pan and remove excess husks.
- Pass the pepper through a meat grinder with a fine mesh. If you get a lot of juice, drain it.
- Also grind the garlic, nuts and coriander through a meat grinder.
- Then combine everything and pass through the meat grinder again 1-2 times, achieving a homogeneous consistency.
- Wash the greens, dry them and cut them very finely with a sharp knife. It is important that the greens are cut and not ground into a meat grinder.
- Combine all ingredients, add salt and mix everything thoroughly.
- Cover the adjika and leave for 3 days, stirring occasionally so that the salt dissolves better.
- Then put the Georgian adjika into clean jars, close the lids and place in the cold.
Classic Armenian adjika with pepper and garlic mayonnaise will appeal to those who prefer to soften the spiciness with a delicate sauce. Its taste is more familiar to Russian cuisine, so you can safely experiment by adding tomato adjika with mayonnaise on sandwiches, on pizza, or as a side dish (for example, pasta). It is recommended to pass the garlic through a press rather than putting it in a blender with the rest of the ingredients.
Ingredients:
tomatoes - 3 kg; not hot pepper - 2 kg; garlic - 200 grams; pepper salt - 1 teaspoon; dried dill - optional; Refined sunflower oil - 1 glass; vinegar - 100 milliliters as a preservative.
Cooking method: Grind the tomatoes until pureed in a meat grinder, blender or by hand. Grind the chili by hand or chop it very finely (depending on the desired consistency of the product). The mixed puree must be boiled for more than forty minutes over high heat. Add seasonings, salt and oil to the cooled sauce. Mix with mayonnaise in a 2:1 ratio (more adjika). 
To prepare adjika without cooking, you should choose high-quality fresh vegetables, otherwise they can ruin the entire dish. It is important to ensure that the jars are sealed when screwing and do not skimp on salt, oil and spices, otherwise the spicy oriental seasoning will not be stored for long.
Ingredients: tomatoes - 4 kg; bell pepper - 1.5 kg; chili - 2-3 pieces; garlic - 150 grams; vinegar - 150 milliliters; salt - one and a half tablespoons.
Cooking method: The tomatoes must be thoroughly washed and then blanched (dipped in boiling water for five seconds, then rinsed with ice water), peeled and seeds removed. Otherwise, you will not be able to make the sauce of a uniform consistency. Grate the garlic very finely or pass through a press. Mix the remaining ingredients in a blender, add herbs and spices as desired.
The recipe for making red and green adjika is not very different, so if you remove greens from the list, you will get a completely different look. So, green adjika requires the following: half a kilo of red hot pepper (as a rule, fresh pepper is used, but you can also use dried pepper, but in this case, soak it in water for an hour);
- 200 g garlic (about 4-5 medium heads);
- 50 g khmeli-suneli (the seasoning is even sold in stores);
- 1 tbsp. spoon of coriander (seeds);
- 200 g salt;
- 100−150 g walnuts (you can omit them, the walnut reduces the level of spiciness);
- 0.5 kg of fresh cilantro.
Many housewives who have tried adjika from these ingredients also add:
- basil;
- dill;
- parsley;
- sweet green pepper (to dull the spiciness and give a more delicate smell to adjika).
The recipe is incredibly simple. You need to wash the pepper thoroughly and remove the stems. Then grind everything except the salt together or one by one in a meat grinder, or you can use a modern blender or food processor. When everything is ground, add salt and just stir. You don’t have to put adjika in sterilized, but well-washed jars. And it can be stored almost anywhere and at any temperature. Real adjika is especially tasty when used to prepare other sauces, for example, mixed with tomato sauce.
Tender adjika from green tomatoes
The traditional recipe for adjika should not include tomatoes; it is prepared exclusively from peppers, but over time, new options for preparing such a seasoning have appeared. Sometimes the housewife simply doesn’t have hot peppers on hand, but adjika from green tomatoes turns out just as good. Due to the fact that the seasoning turns out to be very delicate, it is often called “female” adjika, it is suitable for those people who cannot eat too spicy, such a dish can be prepared independently so that it is less hot. It's up to you to decide how to prepare green adjika.
List of products we need for cooking:
- 1 kg of green tomatoes;
- 3 green hot peppers;
- 250 g each of green sweet peppers and apples (better if they are sour);
- half tsp salt and ground coriander;
- ½ cup olive oil;
- 2 tbsp. l. Sahara;
- 1 tbsp. l. apple cider vinegar;
- 1 bunch each of cilantro, parsley, basil and dill;
- 4 cloves of garlic (pickled can be used).
Step-by-step diagram of the process of preparing adjika from green tomatoes:
- Wash the tomatoes, cut into 2 or 4 parts, sprinkle with salt and be sure to let them sit in a bowl for at least 3-4 hours. This is necessary so that the bitterness leaves them. It is better to peel the tomatoes, this will make the mixture more tender.
- Tomatoes must be cooked when the time is up; they cannot be used raw in adjika.
- If you do not want the seasoning to be too hot, the hot peppers need to be washed and removed from the seeds. Do the same with sweet peppers and apples, also peel the apples.
- Place apples, tomatoes and peppers in a blender to grind into a paste.
- Place in a saucepan and cook over low heat for 30 minutes, as shown in the photo.
- It is also better to grind peeled garlic and herbs in a blender rather than just finely chop them. Add the garlic, herbs, sugar, coriander, salt, vinegar and oil to the pan and cook for an additional 10 minutes.
Tender and tasty adjika from green tomatoes is prepared at home.
Adjika made from green bell peppers may be a little spicier, but otherwise the pepper sauce will be practically no different from the usual red one. Some people are confused by the specific green color of the finished mixture and, in order to avoid unpleasant recommendations, it is recommended to add pieces of bright red fresh pepper to the ready-made mixture. The green bell peppers themselves need to be thoroughly dried before cooking.
Ingredients: green hot pepper - 1 kg; garlic - more than 250 grams; green coriander - 100 grams; parsley - 1 bunch; dried dill - 1 teaspoon; salt - a tablespoon.
Cooking method: The main product should be dried (leave it on a paper towel overnight). Wear gloves as the pepper may irritate your skin. The garlic should be grated very finely. Mix the remaining ingredients in a blender, then combine everything together and leave for a couple of hours. 
Any adjika recipe contains garlic and it usually takes quite a lot of time to peel it. There is an easy way to do this in minutes. So, you need to cut off the stalk of the head of garlic and place the head on a cutting board and hit it hard several times with the heel of your palm. Then place the slices in a saucepan, cover with a lid and shake the dish vigorously. After this, most of the cloves will be completely cleaned, and the remaining husks will be removed very easily.
When preparing spicy adjika for the winter, you should not remove the seeds; they contain the lion's share of bitterness, but if you need to prepare medium-spicy adjika, you should remove some of the seeds.
Traditionally, spicy adjika for the winter is prepared in large portions and rolled into large jars. This is not always convenient. To ensure that the sauce is always on hand and can be used in everyday cooking, you can freeze adjika in small plastic containers or ice cube trays. These aromatic ice cubes are very convenient to add to soups, stews and other hot dishes.
In the old days, ingredients were ground with special stones. It is believed that this method of processing best preserves the aroma and emphasizes the taste of the seasoning. Today, the majority of Caucasian housewives, when chopping ingredients for adjika, prefer a manual meat grinder, this is due to the fact that the products are cut in an electric food processor and blender, and ground in a meat grinder.
- If you want to get the taste of traditional tasty and thick Georgian or Armenian seasoning, then you should use only three components as a basis: salt, hot homemade bitter garlic and red pepper.
- A classic sauce should not contain more than five ingredients. For spice, you can add dill, coriander, suneli hops, cilantro or other dry spices, and complement the taste with herbs.
- If you want a soft sauce, add sugar or apples. This will make the taste sweeter and more familiar to Russian cuisine.
- If you use dried or sun-dried red peppers, the spicy tomato sauce will be thicker and more viscous.
- You can add utskho-suneli or nuts to get a pleasant, delicate flavor.
- If you do not remove the seeds from peppers and tomatoes, the sauce will be more bitter.
Adjika from tomatoes has different methods of preparation, for example with or without cooking. It is not difficult to prepare, it is stored well and for a long time - all winter. Each homemade adjika recipe is original in its own way. Here are some of them - perhaps the most successful.
List of adjika recipes in the article:
Adjika from tomatoes with garlic and pepper: how to cook?
Adjika with tomatoes, sweet peppers and garlic
This recipe is universal, but there is also a classic one. The prepared seasoning will be moderately spicy. However, it has a twist - garlic.
Ingredients needed for cooking:
- 3 kg tomatoes
- 1 kg sweet (bell) pepper
- 500 g garlic
- 150 g hot pepper
- 0.5 cups salt
- 3 tablespoon sugar
First, remove the core from the bell pepper. Next, cut the tails off the tomatoes and peel the garlic. Then wash all the vegetables.
The red color of adjika comes from hot peppers, not tomatoes, as many believe. Hot pepper is its main component. But you need to add it gradually so as not to overdo it.
Grind sweet and hot peppers, garlic and tomatoes in a meat grinder. Then add salt and sugar. Place the resulting mixture in the refrigerator overnight. After time has passed, drain off excess liquid. Then put the tomato adjika into pre-sterilized jars and put it back in the refrigerator for storage.
Juicy adjika with horseradish
Some believe that the birthplace of adjika is Georgia or Armenia. But this is not true at all. We need to say “thank you” to Abkhazia for this delicious seasoning. Translated from Abkhazian “adzhika” is pepper salt.
Pass tomatoes, sweet and bitter peppers through a meat grinder. Chop the garlic and horseradish as well. Next add salt and vinegar. Mix everything thoroughly and drain off excess liquid. Then put the resulting mixture into jars and close with regular nylon lids. Store adjika in the refrigerator on the bottom shelf. This amount of ingredients yields approximately 3 liters of adjika.
Adjika from tomato and garlic for the winter with cooking
Some housewives love adjika with the addition of zucchini. Why not? Prepare this appetizer and surprise your household.
Required Products:
- 2 kg peeled zucchini
- 400 g tomato paste
- 230 ml vegetable oil
- 1 cup of sugar
- 0.5 cups table vinegar
- 10 cloves of garlic
- 2 tablespoons salt
- hot pepper and salt - to taste
Peel the zucchini, cut into cubes and pass through a meat grinder. Then mince the hot peppers, herbs and garlic into a separate bowl. Add tomato paste, vegetable oil, sugar, salt to the ground zucchini - mix everything thoroughly. Then put on fire and cook for 25 minutes from the moment of boiling, remembering to stir periodically so that the adjika does not burn. About five minutes before the end of cooking, add garlic, hot pepper, herbs and vinegar.
Real adjika is made from hot red pepper and garlic. These are the basic components. They are thoroughly mixed with the addition of various spices into a homogeneous mass.
Place the resulting adjika into dry jars, close the lids, wrap them up and place them upside down to cool. This adjika will be safely stored until spring. Unless, of course, they eat her first.
Homemade adjika with tomatoes and garlic
Adjika prepared according to this recipe is not particularly 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.
List of required products:
- 2.5 kg tomatoes
- 1 kg apples of any variety
- 1 kg carrots
- 1 kg bell pepper
- 100 g hot pepper (this is about three medium pods)
- 150 ml vinegar
- 150 g sugar
- 1 cup sunflower oil
- 200 g garlic
- 50 g salt
In this adjika recipe, the main ingredient is tomatoes. They form the flavor of the seasoning. Therefore, tomatoes should not be limp or green. However, slightly damaged ones will also work. After all, the tomatoes will still be crushed, so the appearance of the adjika will not deteriorate.
Wash the tomatoes and cut out the stems. Then cut small fruits into two halves, and large ones into four. Peel and core the apples. Wash and peel the carrots. Separate sweet and bitter peppers from the seeds. Then pass all the vegetables through a meat grinder.
Transfer the resulting mass into a cauldron (or a deep saucepan with a thick bottom), mix thoroughly with a wooden spoon and put on fire. Cook the adjika for an hour, remembering to stir constantly. 7-10 minutes before the end of cooking, add vinegar, sugar, salt, oil and garlic (pre-chopped). Stir again, boil and place in jars.
It is better to put adjika in 0.5 liter jars. This volume is the most convenient. During a family dinner, the whole jar will be sold out
Then wrap the jars of adjika in a blanket, turn them upside down and leave until completely cool.
Spicy adjika or classic for real men
To warm up the fire of your man’s love, you need to treat him to spicy tomato adjika. Even the “coldest” chosen one will be passionately inflamed by such a pepper.
Spicy homemade adjika is not in vain considered the best seasoning for meat. You can prepare such a snack in different ways and with different ingredients, which will determine its taste. For example, fresh and spicy adjika is obtained without cooking. Tomatoes, bell peppers, and apples are often used to prepare it. With nuts you can prepare classic adjika with a pleasant aroma. But with cooking, every housewife can easily prepare a snack that will be stored for as long as possible. This delicious adjika for the winter can be prepared according to one of the recipes below. Simple instructions with photos and videos will allow you to easily prepare for winter and treat your family and friends with original adjika.
Spicy adjika for the winter - the best recipes with photo and video instructions
The combination of hot peppers with tomatoes and other ingredients allows you to create an unusual adjika, which can be either slightly sour or have a slight sweetness. The best recipes listed below will help you prepare original adjika with any taste. Simple instructions with photos and videos will be useful for preparing delicious snacks for the winter.
Ingredients for preparing spicy adjika for winter
- tomatoes, bell peppers - 2 kg;
- garlic - 5 heads;
- apples - 2 kg;
- sugar - 1 tbsp;
- hot pepper - 5 pcs.;
- salt -100 g;
- oil, vinegar - 150 ml;
- khmeli-suneli - 2 tbsp;
- cilantro - a bunch.
Photo recipe for preparing adjika with spices for winter
The best video instructions for winter preparation of adjika with added spices
Using the following recipe, you can prepare an equally original and spicy adjika with spices. This interesting instruction is suitable for housewives who want to try new vegetable preparations with different ingredients and spices every year. For example, in this recipe you can learn how to easily prepare adjika with horseradish.
How to prepare adjika from tomatoes, garlic, nuts for the winter without cooking - step-by-step photo recipe
In the classic Georgian adjika recipe, adding nuts is a mandatory procedure. It is they who make the preparation unusual and give it a mind-blowing taste. And if you prepare a similar preparation from tomatoes and garlic, aromatic herbs, and spices, then the resulting appetizer will certainly become a “hit.” The following recipe describes step by step how homemade adjika is prepared with the addition of a variety of unusual ingredients and spices.
List of ingredients for preparing adjika with tomatoes, nuts and garlic for the winter without cooking
- hot pepper - 1 kg;
- tomatoes - 1 pc.;
- garlic - 400 g;
- fresh and dry coriander - 100 g;
- walnuts - 300 g;
- savory - 40 g;
- oil - 50 ml;
- wine vinegar - 150 ml;
- salt 2 tbsp.
Photo recipe for adjika without cooking for winter from tomatoes, garlic and nuts
Delicious adjika made from tomatoes and garlic for the winter with cooking - recipe with photo instructions
To extend the shelf life of adjika, it is recommended to add vinegar and oil to it. True, such components of the recipe usually slightly change the taste of the finished product. But even without vinegar and oil, you can easily store the product until spring. For example, you can freeze adjika or simply put it in the refrigerator. The following recipe describes step by step how to prepare delicious adjika from tomato puree, pepper and garlic without vinegar, and how to properly store such preparation in the refrigerator and freezer.
Ingredients for the recipe for delicious tomato adjika with garlic for the winter with cooking
- bell pepper - 1 kg;
- hot pepper - 0.5 kg;
- garlic - 3 heads;
- tomato puree - 300 g;
- salt - 4 tbsp;
- sugar - 0.5 tbsp;
- khmeli-suneli - 2 tbsp.
Photo instructions for a recipe for cooking adjika from tomatoes for the winter with the addition of garlic
How to prepare adjika with sweet apples and tomatoes for the winter - step-by-step video recipe
Adding apples to adjika allows you to slightly change its taste and further emphasize its spiciness. You can use different varieties of apples, but it is better to add fruits that have a slight sweetness and high density. Then the finished adjika will be more tender and fresh.
Recipe with step-by-step video of preparing adjika from apples and tomatoes for the winter cold
You can prepare homemade adjika from tomatoes and apples using the video recipe below. It similarly describes the steps for preparing a snack and the rules for rolling it up. Simple instructions will help you easily make an original preparation that will appeal to all “tasters”.
Spicy adjika from tomato and garlic for the winter - a simple recipe with step-by-step photos
Raw spicy adjika attracts not only its fresh taste, but also the simplicity of its preparation. Even if you use a large number of ingredients, you won’t need to spend a lot of time preparing it. The following recipe details how to make a simple and very spicy adjika from tomatoes and garlic. If desired, seasonings and their quantity can be changed to suit your own taste.
Ingredients for preparing spicy tomato adjika with garlic for winter
- tomatoes - 3 kg;
- bell pepper - 1.5 kg;
- hot pepper - 0.5 kg;
- salt - 2 tbsp;
- dried coriander - 2 tbsp;
- garlic - 200 g.
Recipe with step-by-step photos of winter preparation of adjika with tomatoes and garlic
Original adjika from green hot pepper for the winter - recipes with photo and video instructions
Usually adjika has a pleasant red or orange color. But when you use hot green peppers and a lot of herbs, the finished snack will take on a completely unusual look. This adjika will be able to win the hearts of even the most demanding gourmets: the green color of the seasoning will definitely appeal to all lovers of original and tasty preparations.
List of ingredients for the recipe for winter preparation of green adjika with hot pepper
- hot green pepper - 1 kg;
- garlic - 250 g;
- wine vinegar - 100 ml;
- fresh parsley - 70 g;
- fresh coriander - 100 g;
- celery leaves - 40 g;
- dried coriander - 2 tbsp;
- dried blue fenugreek - 2 tbsp;
- dried dill - 1 tsp;
- salt - 1 tsp.
Recipe with photo of winter preparation of spicy green adjika with pepper
Video instructions for preparing adjika from hot green peppers for the winter cold
There are many other recipes that will help you prepare the original hot adjika from green pepper. With their help, it won’t be difficult to make an unusual appetizer that will go perfectly with any main course. All the necessary instructions for preparing this adjika can be found in the following video:
Abkhazian classic adjika - recipe with step-by-step video instructions
Many housewives would like to learn how to cook “real” Abkhaz adjika, which has a perfect taste. This appetizer will go well with any dish; it can be added as a seasoning to soups and porridges. In addition, the original homemade adjika according to the classic recipe will add spice to even an everyday lunch or dinner. A spicy appetizer will be the best addition to your usual dishes and holiday dishes.
Video recipe for preparing classic Abkhaz adjika
In the following video recipe you can learn useful recommendations and tips for preparing classic Abkhaz adjika. If you strictly follow the instructions, homemade preparations will definitely turn out tasty, spicy and appetizing.
How to prepare adjika with your own hands, which does not need to be cooked - step-by-step photo recipe
When choosing suitable recipes for cooking adjika, many housewives are looking for instructions that do not require cooking. The following recipe is ideal for quickly preparing spicy raw adjika for the winter. If the specified proportions and actions are observed, the finished snack will retain its taste and freshness for a long time.
List of ingredients for a homemade adjika recipe without cooking
- bell pepper - 0.5 kg;
- hot pepper - 0.5 kg;
- fresh parsley - 200 g;
- celery leaves - 150 g;
- basil - 150 g;
- garlic - 400 g;
- dried blue fenugreek and coriander - 3 tsp;
- curry - 3 tbsp;
- dried dill - 2 tbsp;
- salt - 2 tbsp;
- wine vinegar - 50 ml.
Step-by-step recipe with photos of cooking adjika without cooking with your own hands
Homemade adjika from fresh tomatoes, peppers, garlic - a simple recipe with photos
Beautiful and tasty adjika made from tomatoes, if prepared correctly, can be stored in the basement or pantry for years. But to do this, you must add both vinegar and oil to it. Then the product will not deteriorate and will retain its freshness for a long time. In the following recipe you can learn more about the rules for rolling adjika for the winter from peppers, tomatoes and garlic. The instructions are easy to follow and do not require much time to prepare the snack.
Ingredients for homemade tomato adjika recipe with pepper and garlic
- tomatoes - 2 kg;
- bell pepper - 1.5 kg;
- hot pepper - 300 g;
- chili pepper - 2 pcs.;
- garlic - 100 g;
- salt -3 tbsp;
- sugar - 5 tbsp;
- ground black pepper - to taste;
- vinegar - 2 tbsp;
- oil - 9 tbsp;
- horseradish root - 50 g.
Recipe for making adjika at home with tomatoes, peppers, garlic
The most delicious homemade adjika You'll lick your fingers - recipe with step-by-step photos
You can prepare delicious adjika with different vegetables, or without adding tomatoes or bell peppers. Using only hot peppers, nuts and garlic, you can prepare a finger-licking appetizer quickly and easily. This preparation will have maximum sharpness and is ideal for serving with meat dishes.
List of ingredients for preparing the most delicious adjika You will lick your fingers
- hot pepper - 1 kg;
- walnuts - 250 g;
- garlic - 5 heads;
- coriander seeds - 5 tbsp;
- khmeli-suneli - 2 tbsp;
- cilantro - 250 g;
- salt - 4 tbsp;
- fresh dill, basil - 20 g.
Step-by-step photo recipe for preparing delicious adjika, you'll lick your fingers
With the above recipes, any Georgian adjika for the winter can be prepared quickly and easily. It can be done with or without cooking the ingredients. The raw snack must be stored in the refrigerator, but boiled adjika can be stored in the winter both in the basement and in the pantry, on the balcony. The features of preparing different types of hot seasoning also differ significantly. For example, it can be made from tomatoes and bell peppers, garlic, or exclusively from hot peppers with nuts. Home-made with apples is also very tasty. Among the proposed instructions with photos and videos, you can choose the most convenient recipes for preparing adjika, which will help you make the most appetizing and original snack.
Post Views: 154
