Adjika from tomatoes for the winter: 5 best recipes

Adjika from tomatoes has different cooking methods, for example, with or without cooking. It is easy to cook, it is stored well and for a long time - all winter. Each recipe home adzhika in its own original. Here are some of them - perhaps the most successful.

The list of adjika recipes in the article:

  • Adjika with tomatoes
    Adjika from tomatoes with garlic and pepper: how to cook?
    A photo: Shutterstock
Adjika with tomatoes, sweet peppers and garlic

This recipe is universal, but there is a classic one. Cooked seasoning will be moderately spicy. However, it has a zest - garlic.

Ingredients required for preparation:

  • 3 kg of tomatoes
  • 1 kg of sweet (Bulgarian) pepper
  • 500 g garlic
  • 150 g hot pepper
  • 0.5 cup of salt
  • 3 tablespoons sugar

First, separate the sweet pepper from the core. Next, cut the tails of the tomatoes, peel the garlic. Then wash all the vegetables.

Red color adzhike attached hot pepper, and not tomatoes, as many believe.Hot pepper is its main ingredient. But you need to add it gradually so as not to overdo it.
Homemade adjika from tomatoes without cooking

Sweet and hot peppers, garlic and tomatoes grind in a meat grinder. Then add salt and sugar. Put the mixture in the refrigerator overnight. After time, drain excess fluid. Then arrange the tomato adzhika on the previously sterilized jars and put them in the refrigerator again for storage.

Juicy adzhika with horseradish

Ingredients Required:

  • 2 kg red tomatoes
  • 1 kg of sweet pepper
  • 300 g of garlic
  • 300 g hot pepper
  • 300 g horseradish (1 fresh root)
  • 1 cup salt
  • 1 cup of vinegar (9%)

Tomatoes and pepper wash, clean from seeds and peduncles. Also peel the garlic and horseradish.

Some believe that the birthplace of adjika is Georgia or Armenia. But this is not at all the case. For this delicious seasoning you need to say "thank you" to Abkhazia. Translated from the Abkhazian "adjika" is pepper salt
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Autumn recipes: 5 types of adzhika

Mince tomatoes, sweet and bitter peppers through a meat grinder. Garlic and horseradish also chop. Next, add salt and vinegar. Mix everything thoroughly and drain excess fluid.Then spread the mixture in jars and close the usual nylon covers. Store the adjika in the fridge on the bottom shelf. From this amount of ingredients, approximately 3 liters of adzhika are obtained.

Adjika from tomato and garlic for the winter with cooking

Some housewives love adjika with the addition of zucchini. Why not? Prepare such a snack and surprise households.

Required Products:

  • 2 kg of peeled zucchini
  • 400 g of tomato paste
  • 230 ml of 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 zucchini, cut into cubes and mince. Then, in a separate dish, mince hot peppers, greens and garlic through a meat grinder. Add tomato paste, vegetable oil, sugar, salt to the ground zucchini, mix everything thoroughly. Then put it on the fire and cook for 25 minutes from the moment of boiling, not forgetting to stir it occasionally so that the adjika does not burn. Five minutes before the end of cooking, add garlic, hot pepper, herbs and vinegar.

This adjika is made on the basis of hot red pepper, garlic. These are basic components.They are thoroughly mixed with the addition of various spices in a homogeneous mass.

The resulting adjika spread on dry jars, close the lids, wrap and put upside down to cool. Such adjika will be quietly stored until spring. Unless, of course, it is not eaten before.

Homemade adjika with tomatoes and garlic

Adjika cooked according to this recipe is not particularly spicy, but 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 of tomatoes
  • 1 kg of apples of any variety
  • 1 kg of carrots
  • 1 kg of bell pepper
  • 100 grams of hot pepper (these are about three medium pods)
  • 150 ml of vinegar
  • 150 g sugar
  • 1 cup of sunflower oil
  • 200 g garlic
  • 50 grams of salt

In this recipe adjika main ingredient - tomatoes. They form a taste of seasoning. Therefore, tomatoes should not be sluggish and not green. However, a little damaged will do. After all, tomatoes will still be crushed, so the appearance of adzhika will not deteriorate.

Wash the tomatoes, cut the stalks out of them. Then cut the small fruits into two halves, and large ones into four.Peel the apples and remove the core. Wash and peel the carrots. Separate sweet and bitter pepper from seeds. Then skip all the vegetables through a meat grinder.

Transfer the resulting mass to the cauldron (or deep-frying pan with a thick bottom), mix well with a wooden spoon and place on the fire. Boil the adjika for an hour, not forgetting the constant stirring. 7-10 minutes before the end of cooking, add vinegar, sugar, salt, oil and garlic (pre-crushed). Stir again, boil and spread on the banks.

Laying adjika is better in 0.5 liter jars. This volume is the most convenient. For a family dinner, the whole jar will disperse.
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Then wrap the banks with adjika in a blanket, turn them upside down and leave to cool completely.

Acute adzhika or classics for real men

To heat the fire of your man's love, you need to treat him with a sharp tomato adjika. Even the "coldest" chosen one is kindled passionately by such a peppercorn.

Products required for the preparation of "male" adzhika:

  • 1 kg of tomatoes
  • 800 g red sweet pepper
  • 200 g hot peppers; - 500 g garlic
  • 3/4 cup salt grinding №0
  • 0.5 cups of the following mixture: coriander, hops-suneli, dill seeds
  • latex gloves

Rubber gloves are not included in the list by mistake. If you carelessly handle a “dangerous” burning mixture, you can burn your hands well. Do not worry, nothing terrible will happen to your stomachs. If, of course, you will not eat such an adjika with spoons.

Adjika is not only tasty, but also useful. It enhances the metabolism, helps to improve digestion. Classical adjika is a good antiviral agent, therefore it is useful to use it when preventing colds.

Separate the sweet pepper from the core. Cut the tails of the tomatoes, peel the garlic and wash the vegetables. Sweet and hot peppers grind in a blender. You can skip them through a meat grinder, but then you have to do it three times. Also grind the garlic. Then chop the coriander and dill seeds. Mix everything thoroughly, add salt. There should be a homogeneous pasty mass. Serve the adjika in a small bowl as a sauce to the main dish.

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