Adjika: the most delicious recipe. Adjika for the winter: the best recipes for homemade adjika - you'll lick your fingers

The oriental word “adjika” immediately gives rise to an association with something scorching, spicy, and certainly with an oriental type of man: Georgians and Armenians are considered subtle connoisseurs of this additive. By the way, modern adjika is a close relative of the Mexican salsa sauce, which also has a spicy taste. Preparing boiled adjika from tomatoes for the winter is quite simple, but each recipe has its own characteristics and components.

Adjika: myth and reality

Among homemade preparations for the winter, adjika is considered to be a very spicy sauce based on tomatoes, garlic and hot peppers, which is served with a wide variety of dishes, although it is more popular with meat or steamed vegetables. Modern lovers of spicy foods create more and more sophisticated recipes every year: with beets, pears or green tomatoes, without even realizing that in this way they are moving further and further from the essence, turning the spicy seasoning into an ordinary sauce, albeit a very tasty one.

In fact, adjika has nothing in common with tomatoes, nor with apples and carrots. The original version does not contain tomatoes and garlic, but only hot peppers, a special set of spices and walnuts. No heat treatment is used at the time of preparation. At the same time, adjika is prepared with rubber gloves - it has such a hot and pungent taste.

What national cuisine does this sauce belong to?

Adjika comes from Abkhazia, a mountainous country near the Black Sea, although Georgians constantly dispute this fact, claiming that the palm in creating this fiery seasoning belongs to them. The word “adjika” is a slightly modified “a-tsika”, which means “salt”. Yes, yes, ordinary salt, which is used for food in every home.

In ancient times, salt was a rather expensive product, and enterprising Abkhaz livestock breeders gave it to sheep to stimulate their appetite, which means more weight gain: meat and fat. At the same time, so that the poor mountain shepherds hired to look after the flock would not steal the expensive seasoning, salt was thickly mixed with pepper.

It is interesting that this fact did not bother the mountain Abkhazians at all; they additionally mixed bitter salt with various aromatic herbs and spices and sprinkled them on their food. This is how adjika arose - a spicy food seasoning that perfectly stimulates appetite and digestion.

Types of boiled adjika

Over time, the recipe for preparing this seasoning spread to other countries, but for the Slavs, who were not accustomed to such spicy food, it was too hot, so gradually adjika changed its composition almost beyond recognition, and the main distinguishing factor appeared: the presence of tomatoes and heat treatment. Nowadays there are a great variety of recipes for boiled adjika for the winter to suit a wide variety of tastes. This

regular made from tomatoes and garlic;
spicy from chili pepper;
from tomatoes, bell peppers;
with the addition of carrots, onions and various herbs;
with sour apples;
with the addition of plums and pears, boiled adjika becomes more like tkemali - another spicy sauce from mountainous countries;
made from zucchini, carrots and hot peppers - in appearance, such adjika no longer resembles its ancestor, but rather resembles very spicy squash caviar.

A classic recipe with a modern twist

According to the most accessible recipe, boiled adjika for the winter is prepared from two kilograms of tomatoes, ground in a meat grinder with one and a half kilograms of sweet red pepper, chopped in the same way.

While the mixture of vegetables is boiling, prepare a spicy dressing: 2-4 cloves of garlic and half a pod of hot chili pepper are crushed, mixed with 5 tbsp. spoons of sugar and 4 tbsp. spoons of salt.

The resulting mass is added to the boiled adjika and boiled for about twenty minutes. At the end of cooking, pour in 100 grams of vinegar, let it boil and pour into jars.

With apples and onions

Boiled adjika made from tomatoes and garlic is considered one of the most popular among the Russian-speaking population, and this version with apples is especially praised by connoisseurs of its refined taste, which gains strength thanks to the combination of sour fruit and bitter-spicy garlic. To prepare you will need:

500 grams of onions and carrots. Peel the onions and carrots. Pass the vegetables through a meat grinder or chop with a blender, place in separate bowls.
3 kg of meaty tomatoes.
600 grams each of sweet peppers and apples - remove the seeds and chop them too.
1/2 cup each of sunflower oil, sugar and vinegar 9%. In this case, it is recommended to use refined oil so that there is no foreign taste.
200 grams of peeled garlic.
Salt is usually added to your taste: approximately one and a half to two tbsp. l.
2 large pods of hot pepper. It is better to use red - it is more bitter and aromatic. Clean thoroughly and remove seeds.
Dill and parsley, optional.

Tomatoes, chopped with a meat grinder and placed in a wide saucepan, put on fire. When they boil for ten minutes, add carrots to them, after another ten minutes - apples, sweet peppers and onions. Stir and cook for about an hour, stirring the mixture occasionally.

Grind hot pepper, garlic and fresh herbs in a meat grinder. Add sugar and salt to them, pour the resulting mass with garlic into the boiled adjika. Add vegetable oil and vinegar, boil for another thirty minutes, remembering to stir occasionally.

Turn off the stove and put the adjika boiled for the winter into sterilized jars, choosing ones that are not too large: half-liter and 250-gram jars are ideal. Roll up tightly with tin lids and place on the table bottom up, wrap with a warm blanket on top. When the sauce has completely cooled, you can put it away for winter storage.

Adjika with basil and pears: a spicy taste for gourmets

Housewives note a sweet and sour taste, unusual for adjika, which develops into a scorching spiciness, seasoned with the spice of basil.

To prepare boiled adjika with basil you will need:

Half a kilogram of onions and pears, the variety is not important, as long as the fruit is not spoiled, you don’t have to remove the peel - it adds tartness to the sauce.
One and a half kilograms of ripe tomatoes. If the skin is hard, you can scald the fruit with boiling water and remove it.
One kilogram of sweet bell pepper. Carefully remove the seeds.
130 - 150 grams of sugar.
100 grams of peeled garlic.
75 ml refined vegetable oil.
1 hot pepper; if you want a very spicy mass, take a larger size.
50 ml vinegar 9%.
1\2 tbsp. spoons of salt.
A small bunch of basil (not suitable with purple leaves).

Grind the peeled vegetables in a blender into separate containers. Pour the mixture of tomatoes, sweet peppers, onions and pears into a large saucepan or cooking bowl, stir and put on fire. When the mixture boils for five to ten minutes, add oil and spices, cook for about forty minutes, stirring occasionally with a slotted spoon.

Grind the hot pepper and garlic in a blender, finely chop the basil with a knife and put the whole mass into adjika, let it simmer for another ten minutes. At the very end of the process, pour in vinegar, mix and you can put it in jars, which must be sterilized beforehand. Roll up with tin lids, turn upside down, wrap with something warm until completely cooled.

Ukrainian spicy sauce

A simple recipe for boiled adjika from tomatoes for the winter can be prepared from simple ingredients:

Half a kilogram of carrots, sweet peppers (preferably red), very sour apples;

Two to three kilograms of maximally ripe, but not rotten tomatoes;

One hundred grams of granulated sugar;

1 glass of sunflower oil, preferably refined;

1 tbsp. a spoonful of salt and red hot pepper, finely chopped with a knife.

Pour boiling water over the tomatoes for a few minutes and remove the skins from them, grind them with a blender or meat grinder along with all the vegetables. Mix in a wide saucepan with vegetable oil and cook, stirring occasionally, until desired consistency. Half an hour after boiling, add spices and pepper, which can be replaced with dry ground pepper if fresh is not available.

When the boiled adjika is brought to the required thickness, place it while still hot in sterilized jars and roll it up with a canning machine. Wrap it in a blanket folded in half for the night, and the next morning you can send it to the pantry or cellar. This recipe for boiled adjika from tomatoes is praised for the fact that it does not contain vinegar, which some people do not really like due to its specific smell and excessive acidity.

Secret from the masters

It is better to add salt during the cooking process before the bitter ingredients are added: garlic and pepper, otherwise the taste of the salt will be distorted by the spiciness and you can make a mistake, because the proportions of spices are always given “by eye”: some will find it too salty, but some, on the contrary, are tasteless.

Spices (coriander, suneli hops, black pepper) are usually not indicated in the recipe, because, again, everyone’s taste is different and so is their attitude towards herbs: some people like it, others don’t. Therefore, through trial and experimentation, over time, you will develop your own “basic” set of spices, which will be used in the preparation of boiled adjika.

What do you eat adjika with?

Considering that people have different taste preferences and sensitivity thresholds, everyone chooses their own version of preparation and use in food: some people like to simply spread boiled adjika from tomatoes and garlic on bread and eat it, others flavor cooked vegetables or potatoes with it, some adore it is used with pasta or meat; there are people who season soups and gravies with it.

As you know, real adjika came to us from Georgia itself, which is a thick and quite spicy mass. It is prepared from vegetables such as sweet peppers and chili, with the addition of certain spices. But the one prepared in Russia bears little resemblance to the traditional one, because its main ingredient is tomatoes.

Of course, everyone prepares it in their own way, including onions, carrots, walnuts, green apples, horseradish, and so on. Personally, I love preparing this preparation according to my grandmother’s recipe, just like because it is my favorite. It definitely contains fresh fleshy tomatoes and sweet peppers, making raw adjika very aromatic and tasty. It should be stored in the refrigerator, in small jars. Of course, boiled adjika is also common here, which, unlike raw adjika, needs to be rolled into jars.

So, in today’s article, we’ll look at recipes for homemade adjika, which turns out to be truly delicious and aromatic. Just take it, cook it and try it yourself! Well, if the topic is about canning, then you will definitely like it!

Adjika cooked without cooking is quite hot and paste-like. This is a red-orange seasoning with salt, various herbs and garlic. In principle, it is not at all difficult to prepare, despite this, it can easily complement many dishes.

Ingredients:

Tomatoes – 2 kg
bell pepper - 0.5 kg
chili pepper - 3 pcs
garlic - 5 heads
sugar - 1.5 cups
khmeli-suneli - 1 tsp
vinegar 9% - 1/2 cup
salt - to taste.

Cooking method:

First of all, wash all the vegetables in water. Remove the stem from bell peppers and chili, leave the seeds, and cut into medium pieces along with the tomatoes. We also peel the garlic and grind all the chopped vegetables using a blender or meat grinder.

Now we transfer the finished adjika into clean jars, close the lids and put them in the refrigerator. This is a very easy way to prepare adjika, without cooking.

How to cook adjika with horseradish at home

A properly prepared spicy appetizer that goes well with many side dishes. It is prepared from ingredients such as tomatoes, horseradish and garlic. It's very easy to prepare.

Ingredients:

Tomatoes - 2.5 kg
sweet pepper - 1 kg
chili pepper - 3 pcs
horseradish root - 4 pcs
garlic - 3 heads
vinegar - 1.5 tbsp. l
vegetable oil - 1 tbsp. l
sugar - 2 tbsp. l
salt - to taste.

Cooking method:

We wash all vegetables in running water. We remove the stem from sweet peppers and chili, leaving the seeds, there is no need to remove them. Grind in a meat grinder: tomatoes, sweet and chili peppers, peeled garlic and horseradish.

Then add vinegar, vegetable oil, sugar, salt to taste to the twisted mass and mix everything well. Pour the resulting mass into sterilized jars, close the lids and store in the refrigerator.

Cook and eat for your health!

How to cook adjika with apples

This preparation with the addition of apples is best served chilled. It is perfect for both first and second courses, and even simple sandwiches.

Ingredients:

Tomatoes – 1 kg
onion - 200 gr
apples - 200 gr
bell pepper – 400 gr
garlic - 100 gr
sunflower oil – 150 ml
hot pepper - 2 pcs
vinegar 9% - 2 tbsp. l
sugar - 2 tbsp. l
salt - to taste.

Cooking method:

All vegetables except garlic are washed, peeled and cut into fairly large pieces.

After the contents of the pan boil, reduce the heat to low and cook for one hour. After this time, add the garlic, passed through a press, salt, sugar, vinegar and continue to boil for another 1 hour.

Now transfer the hot adjika into sterilized jars, screw on the lids, scald them with boiling water, and leave until they cool completely.

From these ingredients I got three jars of 480 ml each.

Homemade adjika with tomatoes and garlic, without bell pepper

If you suddenly decided to make adjika, but for some reason you didn’t have any bell pepper, don’t worry. After all, this preparation can be prepared without it. Of course, the taste will be slightly different, but the cooking process will be easier.

Ingredients:

Tomatoes – 1.5 kg
red hot pepper - 400 gr
garlic - 300 gr
vinegar - 2 tablespoons
hops-suneli - 1 tbsp. l
coriander - 1 tbsp. l
dill - 1 tbsp. l
salt - to taste.

Cooking method:

Wash the tomatoes in water and cut into medium pieces. Then we grind them together with peeled garlic and hot pepper along with seeds in a meat grinder. Then we transfer the whole mass into a large saucepan, pour all the necessary spices into it, pour in vinegar and add salt to taste.

Place over low heat, stirring occasionally, bring to a boil and place in sterilized jars, cover with lids, and leave to cool completely.

After the adjika in the jars has cooled completely, we put them in the refrigerator for storage.

A simple recipe for homemade adjika without preservation (video)

Bon appetit!!!

Adjika for the winter - the best adjika recipes from zucchini, tomatoes and garlic. How to prepare the most delicious homemade adjika so that you can pamper your family all winter with a fresh, aromatic seasoning from ripe vegetables filled with the summer sun. Both an experienced housewife and a novice hearth keeper can prepare a piquant, spicy adjika for the winter using step-by-step recipes with photos.

Adjika for the winter - the best recipes for different types of adjika

A real Abkhazian or Georgian spicy and aromatic seasoning with a refined and recognizable taste of tomatoes and/or peppers can be prepared for the winter according to a variety of recipes. This unusual pasta with the addition of spices and herbs will make the taste of many dishes more expressive and interesting. There are a huge number of ways to prepare adjika from tomatoes. Recipes can be selected depending on the skill level of the housewife, both quite simple and more complex.

How to prepare the most delicious adjika from tomatoes for the winter? The best recipes are collected in our article. But I would like to note the fact that each of us has different taste preferences. Therefore, there is no need to say that the preparation prepared according to a certain recipe is the most delicious. They are all, to some extent, the “tastiest”. And the choice is yours. An aromatic sauce of a paste-like consistency, usually red in color, distinguished by its sharpness and piquancy, is usually called adjika.

Adjika for the winter - best recipes

Adjika is the national seasoning of Abkhazian cuisine. This is very ancient and famous, one of the best dishes that the culinary traditions of the Caucasus have presented to us. According to the classic recipe, adjika was prepared from dried hot pepper, ground with salt, garlic and coriander seeds.

And Georgian cuisine is characterized by the use of cilantro. Nowadays, the classic composition of adjika has undergone many changes. What is not added to it: tomatoes, eggplants, carrots, zucchini, apples, walnuts.

The best adjika recipes - preparations for the winter

In some adjika recipes you can find pumpkin, beets, mushrooms, plums, gooseberries, and chokeberries. Each housewife adds something of her own. One thing that remains constant about adjika is its pungent taste. 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. Translated from Abkhazian “adzhika” means “salt”.

Homemade adjika -
recipe for the most delicious homemade adjika

According to legend, adjika was “invented” by Abkhazian shepherds who walked numerous flocks of sheep in the mountain valleys. To increase appetite, the sheep were given salt - as a result, the animals consumed more feed and gained weight better. However, in those days the cost of salt was too high and they tried to use it sparingly.

When giving this “miraculous” remedy to the shepherds, the sheep owners resorted to a trick - they mixed pepper into the salt. True, resourceful shepherds began to mix “pepper salt” with various spices and herbs, obtaining a fiery seasoning for their everyday food - adjika.

Adjika from tomato and garlic - classic recipe

Ingredients:

Red bell pepper - 1 kg;
Garlic - 1 medium head;
Carrots - 3 pcs.;
Tomatoes - 1 kg;
Hot pepper - 3 pcs.;
Apple - 1 pc.;
Onion - 1 large head;
Salt - to taste (or 2 teaspoons);
Seasonings optional - dill, cilantro, parsley.

Cooking method:

Wash and peel the vegetables well;
Grind everything in a meat grinder. Twist the tomatoes together with the peel (do not peel);
When the vegetables are twisted, transfer them to a deep frying pan. If you don’t have such a deep frying pan, you can cook in a saucepan or cauldron;
Mix the whole mass well and bring to a boil;
As soon as the adjika boils, turn down the heat under the frying pan and simmer over low heat until the mass thickens, about 40 minutes;
Once the mixture becomes thick, place the adjika into sterilized jars and screw on the lid. Our preparation of adjika for the winter - the best recipes - is ready. Bon appetit!

Today, homemade adjika is prepared from tomatoes and sweet bell peppers, adding ingredients such as apples, carrots, garlic, hot peppers, and herbs to the sauce. In fact, there are many varieties of adjika; you can even make it from zucchini.

Most modifications to the adjika recipe are associated with the desire to diversify the taste and the need to store spicy adjika at home. Spicy homemade adjika is not in vain considered the best seasoning for meat.

Adjika - adjika recipes at home

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. Such delicious adjika for the winter, the best recipes, can be prepared according to one of the recipes below. This recipe for homemade adjika is the most delicious, because homemade adjika turns out tender, beautiful and very healthy.

For rolling, it is better to take small jars, since this is more of a hot sauce and you won’t eat a lot of it. In total, the finished adjika yields about 1.5 liters. And in winter she goes for a sweet soul! Spicy adjika is very good with buckwheat, rice, and pasta. It can be served with cutlets or simply spread on bread.

Video recipe “Adjika for the winter”

Adjika from tomato and garlic without cooking

The secret of this dish is the lack of cooking. Therefore, the taste is incredibly rich and spicy. Even if you freeze such adjika, the result will be excellent. This recipe will yield approximately 2 liters of adjika.

Ingredients:

Sweet pepper - 2 pcs.;
Horseradish root - amount to taste;
Dry adjika - 1 tbsp;
Tomatoes - 1.5 kg;
Chili pepper - 2 pods;
Garlic – 3 heads;
Vinegar - 1/4 cup;
Sugar - 100 g;
Salt - 50 g.

Cooking method:

Prepare all vegetables: wash, peel, remove seeds and stems, cut into portions convenient for processing;
Pass all products through a meat grinder;
If you want to get incredibly hot adjika, do not remove the seeds from the hot pepper and process them together;
Add spices, sugar, dry adjika and mix thoroughly;
Leave for 15-20 minutes for the sugar and salt to completely dissolve;
Pour into pre-prepared jars;
Place in a cool place for further storage. We think our article “Adjika best recipes for winter” helped you in preparing this wonderful dish. Bon appetit!

If desired, you can omit adding vinegar. In this case, adjika must be stored in the freezer.

Not everyone knows that a wide variety of adjika recipes are prepared for the winter, including, without tomatoes, according to the classic recipe, as a raw appetizer, from red pepper in Armenian style, boiled with carrots, from peppers with horseradish, with garlic and even with nuts . And to make cooking easy and simple, read the article with all the tips and tricks. Simple homemade adjika for the winter is made from tomatoes, garlic and pepper.

Adjika from zucchini for the winter - the best recipes

More complex preparation recipes include apples, horseradish, carrots, onions and even eggplants. To enhance the flavor, in addition to salt and sugar, vinegar and vegetable oil are used, and pronounced spiciness and heat are achieved with Georgian spices, ground chili or cayenne pepper powder.

The dish is prepared in two ways: raw (without cooking) and traditional (with long-term boiling of the product). In both versions, adjika turns out juicy, rich, aromatic, is perfectly stored until the winter cold and makes everyone who tries it say: “You will lick your fingers,” so the best adjika recipes for the winter are always with you

Adjika for the winter in Abkhazian style - the best recipe

There is a version that adjika was invented in Abkhazia, so we are sharing their recipe for making a delicious sauce.

Ingredients:

Garlic - 1.5 heads;
Hot pepper - 30 medium pieces;
Zira - 2 tbsp;
Coriander seeds - 4 tbsp;
Utskho-suneli - 2 tbsp;
Dill seeds - 1 tbsp;
Salt - 1.5 tbsp.

Cooking method:

Remove stems and seeds from peppers. Cut into large pieces. Prepare the garlic;
Place everything in a blender or meat grinder and grind to a paste;
Place a dry frying pan on the stove, bring it to a warm state and first put the coriander seeds in it, then add the cumin. Make sure they don't burn, stir constantly. As soon as a pleasant rich aroma appears, remove from the stove and pour into another container;
After cooling, grind the dill and utskho-suneli seeds in a coffee grinder (10-15 seconds) or in a mortar. Pour the resulting mixture into chopped pepper and garlic, add salt and mix thoroughly. Bon appetit and thank you for reading the article entitled “Adjika best recipes for the winter”!

Fresh adjika will be especially spicy for a few days, but don’t be alarmed, then it will become a little softer. Season your favorite dishes with spicy adjika, because now you always have the best adjika recipes for the winter at your fingertips.

According to the classic recipe, adjika contains, in addition to tomatoes, carrots, garlic, sweet and hot peppers. Only sugar, salt and vinegar act as flavor enhancers, and vegetable oil gives the consistency a pleasant density and thickness.

Adjika is an Abkhazian and Georgian spicy seasoning with the consistency of a thick paste, which includes ground red pepper, cilantro, herbs, dill, garlic, grated walnut kernels and salt.

Adjika from zucchini with apples for the winter

Ingredients:

Carrots – 0.5 kg;
Zucchini - 2.5 kg;
Garlic - 3 large heads;
Sweet bell pepper, preferably red – 7 pcs.
Sweet and sour apples - 6 pcs.;
Vegetable oil - 1 glass;
Sugar - 4 tbsp;
Dill - a small bunch;
Garlic - 3 heads;
Parsley - a small bunch;
Vinegar 9% - 100 ml;
Capsicum bitter - 6 pcs.;
Salt - 2 tbsp.

Cooking method:

Wash glass jars and metal lids thoroughly with soda and sterilize them;
Rinse and peel the vegetables well, depending on their type. Cut the apples into 4 slices and remove the seeds and membranes. Cut off the stem of the capsicum and leave the seeds with internal partitions. The fact is that it is the seeds and internal partitions in the peppers that give the brightness of taste and spiciness;
Grind all the vegetables using a meat grinder and pour the entire resulting volume into a large saucepan. Bring to a light simmer and simmer, stirring occasionally, for about 1 hour;
Remove the husks and protective skin from the garlic, pass through a press, finely chop the dill and parsley with a knife and add to the stewed vegetable mixture, continue to simmer for another 10 minutes;
When the taste and aroma of all ingredients are thoroughly mixed during the boiling process, you can add sugar, vegetable oil, salt and vinegar. Stir and let simmer for a couple more minutes. Place the adjika and zucchini into prepared jars, directly from the boiling pan. Roll up the lids;
Turn the jars of spicy zucchini adjika upside down, wrap them tightly in a warm blanket and wait until they cool completely. Transfer the preparations for the winter to a storage place that should be cool, dark and dry. Bon appetit!

Adjika from zucchini is completely ready for use for the winter, just in time for real cold weather. In the cold season there is no better dinner than a frying pan of steaming potatoes with mushrooms, and in the center of the table - spicy adjika from zucchini for the winter.

Zucchini adjika - recipe

Spicy aromatic adjika can be prepared not only in the classic way - from hot and sweet peppers, tomatoes and garlic, but also using ordinary zucchini. This vegetable is unique: possessing an amazing bouquet of beneficial properties, it has a neutral taste and smell, which means it can easily be combined with almost all vegetables, spices, herbs and even fruits.

Any housewife can prepare delicious, aromatic adjika from zucchini. No special skill is required: a grater, a saucepan and the simplest set of ingredients for this sauce are found in every kitchen. To prepare adjika, all vegetables and herbs from a specific recipe should be chopped, mixed, seasoned with salt, garlic, sugar, seasoned with oil, vinegar and boiled.

Classic video recipe “Adjika from tomato and garlic”

By adding different ingredients to the basic recipe of zucchini, tomatoes and garlic, you can achieve different flavors. You can make zucchini adjika softer or spicier, give it a classic or piquant aroma, experiment with consistency and color.

Adjika from zucchini can be an independent vegetable appetizer or served with dishes of meat, poultry, cereals, and vegetables. This version of hot sauce is gaining more and more popularity and can compete with classic recipes.

Adjika from zucchini “Original”

Adjika from zucchini “Original” has an unusual taste and aroma. The unusual thing about this sauce is that the traditional garlic is replaced with onions. Apples make the onion flavor less bright and give adjika a slight sourness.

Ingredients:

Onions - 1 kg;
Bell pepper - 0.5 kg;
Zucchini - 3 kg;
Sour apples - 1 kg;
Tomatoes - 1.5 kg;
Carrots - 0.5 kg;
Sunflower oil - 1 cup;
Salt - 3 tbsp;
Peeled garlic - 1 cup;
Ground red pepper - 1 tbsp;
Vinegar 9% - 100 ml;
Sugar - 0.5 cups.

Cooking method:

Peel washed vegetables and apples, cut off the peel and remove the core, grind in a meat grinder or grate on a coarse grater;
Transfer the vegetable mixture to a saucepan, add butter, then sugar and salt, mix well and place over medium heat until boiling. When the sauce boils, reduce the heat to low and simmer for about 40 minutes;
Add garlic and pepper to the sauce, stir and cook for another 5 minutes;
Pour in the vinegar, mix thoroughly and immediately put into jars;
Cool as described above: under a warm thick blanket, neck down. Bon appetit!

The classic version of adjika does not include tomatoes, but over time, different recipes for this “hot” sauce appeared - with tomatoes, apples, onions, horseradish. So, dishes made from meat, fish, legumes, rice, eggs, and vegetables go well with adjika.

It is known that the seasoning helps to “kindle” appetite, accelerate blood circulation, cleans blood vessels from cholesterol plaques, and also has a positive effect on potency in men. In addition, this “universal” product is low-calorie - approximately 50 kcal per 100 grams! How to properly prepare homemade adjika for the winter - best recipes?

Adjika from tomato and garlic - the best recipes

Today we have studied the best step-by-step recipes with photos and videos of adjika - with and without heat treatment, without and with vinegar, with the addition of various spices.

Especially busy housewives will love the simple recipe for adjika, which does not require cooking, and your pantry will be replenished with new original preparations. By following the recipe, you can prepare an extremely tasty, aromatic and Caucasian-style spicy seasoning with your own hands - you’ll just lick your fingers!

Adjika from zucchini with tomatoes - classic recipe

Ingredients:

Bell peppers of different colors - 500 g;
Powdered red hot pepper - 2 tbsp. with a mound;
Refined vegetable oil - 1 cup;
Sugar - 5 tbsp;
Zucchini - 3 kg;
Table vinegar 9% - 100 ml;
Tomatoes - 1.5 kg;
Garlic - 6 heads;
Carrots - 500 g;
Salt - 2 tbsp.

Cooking method:

Rinse all vegetables (except garlic) under running water, peel, cut into pieces and chop using a meat grinder. Pour the resulting mixture into a large bowl, add salt, hot pepper and sugar, then add vegetable oil and stir until smooth. Bring over medium heat to 100 degrees and simmer over low heat for 40 minutes;
Peel the garlic, crush it through a press, add to the bowl with the boiling vegetable mixture and continue simmering for another 5 minutes;
Lastly, add vinegar to the adjika, wait for the mixture to boil again and let it simmer for 2-3 minutes;
Pour the vegetable mixture into sterile jars, securely roll up the lids (also sterile) and place the jars on a hard surface with the lids down. Wrap the adjika in a warm blanket for subsequent pasteurization. After waiting for them to cool, we transfer our preparations for the winter to their permanent storage location. Bon appetit!

The true taste of adjika from zucchini will “reveal” only after a few weeks, and the spiciness will become milder.

Today there are a lot of adjika recipes and every nation prepares it in its own way. What's the best hot sauce recipe? Many housewives prefer to prepare adjika with tomatoes and spices for the winter. We invite you to try the popular “domestic” adjika recipe with photos - following the recommendations of the article “Adjika best recipes for the winter”, and you will undoubtedly get an excellent hot sauce for your favorite meat and fish dishes.

Homemade adjika is a tasty addition to poultry, meat, fish and vegetables. Spicy, aromatic, this seasoning can add a spicy kick to every dish. Many housewives make preparations from adjika for the winter.

Adjika from tomatoes - the most delicious recipe for the winter

Useful properties of adjika

Adjika normalizes digestion, increases appetite, improves gastric juice secretion and metabolism. The hot seasoning combines garlic, hot pepper, dill and other herbs, which together have a positive effect on the human body.

Hot pepper contains special substances that easily destroy pathogenic bacteria that can cause food poisoning. Garlic also brings invaluable benefits, and you will also benefit from this article entitled “Adjika best recipes for the winter.”

It is known that it contains a huge amount of volatile substances and phytoncides that kill dangerous pathogens, including tuberculosis and diphtheria bacilli. Adjika is recommended to be consumed regularly to prevent respiratory diseases, including viral ones. This product will enhance the body's protective properties and strengthen the immune system.

Acute adjika tones blood vessels, increases a person’s energy activity and acts as a natural aphrodisiac. It is worth paying attention to the fact that it is not recommended to use adjika for young children, pregnant and lactating women, as well as people who have digestive problems (gastritis, ulcers). Spicy seasoning is not suitable for everyone suffering from liver and kidney diseases.

Some recipes require cooking and sterilization, while in others the finished seasoning is not subjected to heat treatment. If you have never prepared adjika at home, master the recipes for this amazing seasoning with us.

Their extraordinary variety will allow you to find something special for your culinary diary. And useful tips on how to prepare delicious adjika for the winter will help you plunge into an exciting culinary journey, the result of which will be treasured jars with a wonderful seasoning.

Choose tomatoes for adjika that are ripe and fleshy. The bright color of the sauce makes your appetite even stronger! For the same purpose, use red bell peppers, not green or yellow;
Zucchini can be replaced with zucchini without loss of taste, just peel off the skin. If you doubt the thickness of the zucchini skin, you can also remove the skin;
Do not use a blender to grind the ingredients - the sauce will be too liquid and not like classic adjika. We do not recommend! Meat grinder and more meat grinder!;
If the zucchini is overripe, with large seeds, then remove this inner part, but take care to maintain the total weight of the zucchini in the recipe;
Before putting the sauce into jars, taste it. Achieve the taste you want to treat yourself to this winter. Vary the amount of salt, acid and sugar - you can make it sour or spicier by adding vinegar and hot chili pepper.

Video “Adjika best recipes for winter”

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It’s quite easy to diversify any dish if you know what seasonings to add to it. True, most often, spices alone are not enough. In this case, you should turn your attention to adjika. This aromatic sauce has long gained popularity. It is great to use both to enhance side dishes and meat dishes. Regardless of the recipe, the result is almost always perfect and the taste is excellent.

Every adult has tried this roll at least once in their life. This rich dish is simply soaked in sun and spice. Vegetables, which are the main components, go well in various combinations. Abkhazian cuisine provided an almost perfect recipe, and Georgians added their own special flavor. Each people of the Caucasus contributed something of their own, and the result was an abundance of options with different tastes.

It is not surprising that in addition to standard spicy vegetables, everyone tries to add something unique to adjika. So many recipes include cilantro, pumpkin, gooseberries, currants, apples, mushrooms, walnuts and much more. The taste of each roll is unique and inimitable. It is probably almost impossible to try two identical recipes. Each housewife has her own tricks and preferences. And the result, regardless of the main cast, is always simply amazing. Spicy is the main thing and it must be played correctly to get the perfect option.

Another distinctive feature is the method of preparation. It can be boiled, sterilized, and often you can do without these subtleties. The basic taste and quality of the dish will depend on this.

Even those who have never experimented with seams and don’t know a single decent recipe will be able to discover something new and special. Having learned the technique of preparing various dressings, you can pamper your loved ones with something original every time. Two or three different options and the sauces will sparkle with new colors.

Below are the most popular recipes in my opinion. So, here we go:

Benefits for the body

The peoples of the Caucasus know very well how to whet the appetite and enhance the taste of food. And in this case we are not talking about salt and spices. Herbs can add their own unique flavors and enrich any sauce. At the same time, they will help get rid of certain diseases and help the body function faster.

Speaking about the benefits of adjika, we can highlight the following points. She:

Activates metabolic processes.
Cleanses the circulatory system.
Increases immunity.
Actively fights viruses.
Stabilizes muscle tone.
Increases intestinal motility.

If we take into account the classic recipe for the dish, it includes more than twenty herbs and products. And this directly indicates how many vitamins and minerals are contained in this sauce. We can talk endlessly about the benefits and it’s better to try making this delicacy.

Contraindications

Despite its undoubted benefits, adjika has a number of contraindications. Spicy foods, despite their remarkable taste, can sometimes lead to unpleasant and painful sensations. It is forbidden to eat adjika in the following cases:

Chronic diseases of the gastrointestinal tract.
Liver and kidney diseases.
Dysbacteriosis.
Increased intestinal acidity.
Spasms and pain in the pancreas.

Children and pregnant women should also avoid consuming this sauce.

A simple classic recipe for adjika made from tomatoes and garlic for the winter

It’s unlikely that anyone will be able to refuse such a delicacy. The result is truly worthy and tasty. And the main thing is that this sauce can be consumed with almost every meal.

Ingredients:

Tomatoes - 2.7 kilograms.
Carrots – 8 pieces.
Onions – 4 heads.
Chili pepper – 4 pieces.
Bell pepper (gogoshary) – 4 fruits.
Garlic – 5 heads.
Sunflower oil - glass.
Spices.
Salt – 75 grams.
Granulated sugar - a glass.
Vinegar - a glass.

Yield 3 liters.

Cooking process:

1. Prepare and wash all products.

2. Remove seeds and stems from the gagoshars. Cut into large pieces.

3. Process through a meat grinder.

4. Rinse the tomatoes and remove all excess. Cut into large slices.

5.Pass through a press.

6. Peel and cut the carrots.

7. Twist.

8.Prepare hot pepper and chop.

9. Peel the garlic and pass through a press.

10. Peel the onions. Grind on a grater.

11.Place all vegetables in a deep container. Put on fire. Boil. Reduce flame. Boil for about half an hour.

12.Pour in sunflower oil, sugar, salt, spices. Stir. Leave to simmer for about another hour.

13.The amount of contents in the container will be reduced by almost half. Before finishing cooking, add vinegar.

14.Place adjika into pre-sterilized jars and screw on the lids.

15.Place in the refrigerator or basement for further storage.

Watch our video recipe:

An excellent sauce ideal for serving with meat and various side dishes. The savory taste is offset by moderate sweetness.

Adjika from tomato and garlic without cooking

The secret of this sauce is the absence of cooking. Therefore, the taste is incredibly rich and spicy. Even if you freeze such adjika, the result will be excellent.

Ingredients:

Tomatoes – 1.5 kilograms.
Sweet peppers – 2 fruits.
Garlic – 3 heads.
Horseradish root.
Chili pepper - a couple of pods.
Dry adjika – a tablespoon.
Salt – 50 grams.
Granulated sugar – 100 grams.
Vinegar – 1/4 cup.

Yield: 2 liters.

Cooking process:

1.Prepare all vegetables: wash, peel, remove seeds and stems, cut into portions convenient for processing.

2.Pass all products through a meat grinder.

3.If you want to get an incredibly hot sauce, do not remove the seeds from the hot pepper and process them together.

4.Add spices and sugar, dry adjika and mix thoroughly.

5. Leave for 15-20 minutes for the sugar and salt to completely dissolve.

6.Pour into previously prepared containers.

7.Place in a cool place for further storage.

If desired, you can omit adding vinegar. In this case, the sauce must be stored in the freezer.

Zucchini adjika recipe is finger licking good

It’s quite simple to prepare something original and at the same time incredibly tasty. For this purpose, it is worth learning the following recipe in more detail. At the same time, it has many benefits and a wide palette of tastes. And the time needed to prepare is no less than an hour.

Ingredients:

Zucchini – 3-3.5 kilograms.
Tomatoes – 1.5 kilograms.
Carrots – 8 pieces.
Gagoshary (bell pepper) – 4 pieces.
Garlic – 10 heads.
Rock salt – 4 tablespoons.
Vegetable oil - glass.
Vinegar – 75 milligrams.
Chili pepper – 2 pieces.

Yield: 3.5 liters.

Cooking process:

1. Rinse all vegetables thoroughly, remove all excess, cut and grind through a meat grinder. Mix thoroughly.

2.Place the sauce in a saucepan and place on the fire divider. Boil. Reduce flame. Cook for about 40 minutes.

3.Pour in vinegar essence, spices and sugar. Boil.

4. Stir in garlic. Boil for another 5-10 minutes.

5. Sterilize the jars. Pour the prepared adjika. Twist. Place in a cool place.

At any time of the year you can enjoy the unusual taste of this wonderful sauce.

Recipe for adjika with apples

Soft and tender and at the same time very piquant adjika in such a variety will appeal to everyone. It goes perfectly with many foods and is good as a main sauce for many dishes. Most chefs believe that this is the recipe that is worth mastering and preparing in significant quantities for the winter.

Ingredients:

Apples "Simerenko" - kilogram.
Ripe tomatoes – 4 kilograms.
Onions - 10 medium heads.
Garlic - head.
Table salt – 6 tablespoons.
Cinnamon - teaspoon.
Allspice and peas, 10 peas each.
Granulated sugar – 3/4 cups.
Laurel.

Yield: 6 liters.

Cooking process:

1. Rinse the tomatoes thoroughly, remove the stem, cut into 4 parts.

2. Peel the onion and divide into large slices.

3. Wash the apples, remove the stem and core, cut into 4-6 pieces.

4.Place all products in a saucepan with a thick bottom. Put on fire. Boil. Boil for 40 minutes. It is necessary that vegetables and fruits become soft.

5.Add allspice, peas and bay to the boiling liquid.

6. Add cinnamon. Stir.

7.Continue cooking for about 10 more minutes.

8.Remove from heat. Using a blender, grind all the products. Add pre-chopped garlic and pour in vinegar. Put it back on the stove.

9. Sterilize jars with lids. Pour adjika. Twist. Place it upside down and let it sit.

Such a roll can be stored without problems for several years, and served with all possible side dishes and types of meat.

Preparation method for plums

It is quite possible to create something unique and at the same time incredibly tasty if you are not afraid of experiments. There is no risk in using plums in cooking. Thanks to them, special taste qualities are obtained that will delight everyone. This applies to both adults and children.

Ingredients:

Plum - 3 kilograms.
Basil - a bunch or two.
Khmeli-suneli seasoning - 5-7 tablespoons.
Tomatoes – 800 grams.
Dill – 2 bunches.
Parsley - a couple of bunches.
Hot pepper – 3 pieces.
Celery greens – 3 bunches.
Garlic – 2 heads.
Rock salt – 50 grams.

Yield: 3 liters.

Cooking process:

1. Sort the plums and rinse thoroughly. Each one must be solid and strong.

2. Separate from seeds.

3. Chop the basil and add to the berries.

4. Process the remaining greens and place in a cooking container.

5. Remove the seeds from the pepper and cut into small pieces. Wash the tomatoes and divide into four parts.

6. Add seasoning, salt and spices.

7.Mix with your hands. This will help obtain the required juice and make the cooking process easier.

8.Put on low heat. This will help the juice to gradually release. Boil. Boil for 20 minutes over low heat. Stir constantly.

9.Remove from heat. Using a blender, process all the ingredients in the pan. It is important not to get burned during processing.

10.Pass the garlic through a press. Add to sauce. Place on fire and bring to a boil. Place in pre-prepared sterilized jars and close with a lid.

Video recipe:

This delicacy is stored in the basement or cool place. It is incredibly tasty and resembles tkemali, so it is often eaten first.

Spicy adjika in Abkhazian style - traditional recipe

Unusually tasty and rich adjika, made according to traditions, will help to reveal the entire incredible range of products included in its composition. Another feature of this dish is that it has an incredibly beneficial effect on the gastrointestinal tract and speeds up metabolism, thanks to the variety of herbs.

Ingredients:

Hot pepper – 3 pods.
Garlic - head.
Cilantro - a bunch.
Basil - a bunch.
Dill - a bunch.
Coriander – 2 tablespoons.
“Khmeli-suneli” - 2 tablespoons.
Spices and salt.

Yield: 400 grams.

Cooking process:

1. Leave the pepper to dry in the sun for several days. It should dry out.

2. Clear the pods of their contents and remove the stalks.

3. Peel the garlic.

4. Place all products in a blender. Recycle.

5. Grind the parsley and other greens in a blender. Mix with pepper and garlic.

6.Connoisseurs of rich taste can add a small handful of walnut kernels.

7.Salt and add spices. Mix thoroughly.

8. Leave to “rest” for a couple of hours.

9.The sauce can be consumed immediately after it has infused or stored in a cool place.

This original recipe is very rich. Therefore, there is sauce, it costs in small quantities.

Tomato with horseradish and garlic

Fans of spicy, or rather incredibly spicy and fiery, will like this type of sauce just to their liking. The combination of components is such that you simply cannot find a more pungent option.

Ingredients:

Tomatoes – 2 kilograms.
Garlic – 5 heads.
Horseradish root – 4 pieces.
Rock salt.
Pepper.
Sweet pepper – 8 pieces.
Chili pepper – 8 units.
Dill - a bunch.
Parsley - a bunch.
Vegetable oil – 40 milligrams.

Yield: 2 liters.

Cooking process:

1. Peel vegetables from all excess. Cut. Pass through a meat grinder. Soak horseradish root for an hour.

2.Add sunflower oil and spices to taste. Wash the dill and parsley and process in a blender. Add to all vegetables. Grind the horseradish root thoroughly.

3.Infuse adjika in the refrigerator or in the basement. After this, it is ready for consumption. If desired, it can be divided into jars and placed in the basement.

People with stomach problems should be warned: they should not consume more than one tablespoon. It is incredibly hot, so you should dose the portions.

Eggplant in adjika with photo

It’s incredibly easy to create a very savory and at the same time simply extraordinary appetizer or even a cold eggplant salad. At the same time, the main vegetable will still be the main one, and properly prepared adjika will only adequately frame it. But the result will be truly amazing and incredibly tasty.

Ingredients:

Eggplants – 1.5 kilograms.
Tomatoes – 1.5 kilograms.
Garlic - head.
Gagoshary (bell pepper) – 3 fruits.
Chili peppers are a thing.
Rock salt – 3 tablespoons.
Granulated sugar - a glass.
Vinegar – 50 milligrams.
Sunflower oil – 250 milligrams.

Yield: 2.5 liters.

Cooking process:

1. Wash and cut the tomatoes.

2. Wash the peppers, separate the stem and seeds, and divide into pieces. Peel the garlic.

3.Using a meat grinder or blender, chop the peppers, garlic and tomatoes.

4. Spicy connoisseurs can add more hot chili.

5.Pour the mixture into a saucepan with a thick bottom. Put on fire, add spices and salt. Boil. Pour in sunflower oil and vinegar. Bring to a boil again.

6. Peel the eggplants. Divide into portions. Place in boiling adjika. Cook over low heat for 20-25 minutes.

7.Pour into sterilized and dried jars. Close with lids, turn over and wrap.

Adjika with eggplants can be stored for several years. But true lovers of savory snacks will not let it stagnate under any pretext.

Connoisseurs of spicy taste should not remove the seeds from the chili. It is worth using dried fruits.
If you want to make adjika softer and more tender, you need to add neutral vegetables: carrots, gagoshars or apples.
For seaming you only need rock salt.
Spices processed using a pestle and mortar give a special palette of flavors. They saturate the sauce more strongly and impart a richness of aromas to it. Almost any type of spice can be used.
Preliminary calcination and frying of herbs and spices in a frying pan is considered ideal.
When using a blender to process vegetables, you must ensure that it does not make a simple puree from adjika, and maintain the necessary texture of the sauce.
Firm, ripe tomatoes are ideal for creating distinctive texture and incredible flavor.
Only metal lids will allow you to preserve the workpiece for a long time and prevent its damage.

It’s unlikely that anyone will refuse such a spicy delicacy. It not only improves your mood, but also helps fight many ailments. The most interesting thing is that such an appetizer is ideal at any time of the year and will go with any feast. Simple kebabs or a luxurious meat dish of European cuisine will definitely enrich them and give them new notes. And which of the proposed recipes to make your favorite, you should decide based on your favorite products and their preferred combinations.

Tell VK

Every kitchen has a group of spicy seasonings and snacks that go perfectly with meat dishes. Many of them are prepared based on vegetables, hot spices and herbs. In the Caucasus, such seasonings include adjika. Here it is prepared from hot capsicum, garlic and salt, it turns out thick and oily. This seasoning is liked by many of our compatriots, but some find it unusually spicy and salty. As a result, skillful housewives adapted her recipe by including tomatoes. Adjika with tomatoes and garlic turns out to be more tender and juicy than the traditional Abkhazian one, and it is good in its own way. It can also be served with meat, or can be used instead of a savory snack or even spread on a sandwich.

Cooking features

Adjika with tomatoes and garlic can be raw, that is, cooked without heat treatment, or boiled. Additional ingredients may be added to it. Most often these are bell peppers, onions, apples. Of course, seasonings made according to such different recipes will differ, but we can also outline the general features of preparing this dish.

For adjika, you need to choose ripe, or even overripe, tomatoes. The fruits are allowed to be cracked. The main thing is that they are not rotten or spoiled.
Pieces of tomato skin found in the seasoning make it less pleasant to taste. Therefore, most often tomatoes need to not only be chopped with a blender or minced through a meat grinder, but also peeled. If you don't know the little details, this process can take a lot of time. But there is actually a simple way to skin tomatoes, and once you know it, you can do it in minutes. Boil the water. Make cross cuts on the tomatoes. Throw the vegetables into boiling water for a couple of minutes. Using a slotted spoon, transfer to a bowl of cold water. After a few minutes, remove the tomatoes from the cold water and, grasping the skin by the loose ends, remove it.
Adjika made from tomatoes and garlic almost always includes hot pepper. It also needs to be crushed. This can be done without removing the seeds from the pepper or after they have been removed. In the first case, the seasoning will be much spicier.
When processing garlic and hot peppers, protect your hands with gloves. Otherwise, you may get burned. This is especially likely if you prepare adjika in large quantities.
Garlic loses much of its pungency when cooked. If you want it to retain its piquant taste, add it only 10 minutes before the snack is ready.
Be sure to sterilize the jars into which you plan to pour adjika. Otherwise, it will quickly spoil, regardless of the cooking method.

Adjika made without cooking can only be stored in the refrigerator. If the seasoning has been subjected to prolonged heat treatment, it can be stored at room temperature.

Adjika from tomatoes and garlic without cooking

Composition (for 4 l):

tomatoes – 3 kg;
sweet pepper – 1.2 kg;
garlic – 150 g;
hot capsicum – 100 g;
table vinegar (9 percent) – 150 ml;
salt – 40 g.

Cooking method:

Wash the tomatoes, dry and cut. Place in boiling water for a few minutes, then cool by transferring to a container of ice water. Clean.
Cut out the stems along with the seals next to them. Cut the tomato pulp into large slices.
Peel the garlic.
Wash the sweet peppers. Cut off the stems and remove the seeds. Rinse again, dry and cut into large oblong pieces.
Wash the hot peppers. Remove the stems. Cut each pod into several pieces. If you want a spicier seasoning, do not remove the seeds, otherwise it is better to get rid of them.
Scroll all ingredients through a meat grinder. You can also use a blender if that seems more convenient to you.
Place the vegetable mixture in a common container. Add salt and vinegar. Mix well. Leave to infuse for an hour.

While the adjika is infusing, you will have enough time to prepare the jars. Then you just need to fill them with aromatic seasoning, close them tightly and put them in the refrigerator.

Classic adjika with tomatoes and garlic

Composition (per 5 l):

tomatoes – 2 kg;
garlic – 0.5 kg;
bell pepper – 3 kg;
hot capsicum – 0.3 kg;
vegetable oil – 100 ml;
table vinegar (9 percent) – 40 ml;
sugar – 40 g;
salt – 40 g.

Cooking method:

Prepare the tomatoes by peeling them and cutting them into pieces.
Wash and clean both types of peppers.
Separate the garlic cloves and peel them.
Separately grind tomatoes, peppers and garlic through a meat grinder.
Mix the tomato and pepper puree, set the garlic mass aside for now.
Place the pan with tomato-pepper puree on the fire. Heat until it starts to boil.
Add salt and sugar, pour in vinegar and oil. Cook over low heat, stirring occasionally, for an hour and a half.
10 minutes before readiness, add garlic and stir.

The finished snack just needs to be placed in prepared jars and rolled up. This adjika stands well at room temperature.

A simple recipe for adjika from tomatoes and garlic

Composition (for 4 l):

tomatoes – 2 kg;
garlic – 5 heads;
hot pepper – 2 kg;
salt – 40 g.

Cooking method:

Peel the tomatoes and pass through a meat grinder.
Remove the seeds from the pepper. Grind the pepper using a meat grinder and mix with tomato puree.
Grind the peeled garlic with a blender or meat grinder.
Place the pan with tomato puree and pepper on the fire and bring to a boil.
Add salt and garlic. Cook for 7–8 minutes.
Place in sterilized jars and seal them tightly.
Turn over and cover the jars, leaving them like that until they cool.

This very hot seasoning should be stored in a cool place. It doesn't have to be a refrigerator - a cellar or unheated pantry will also work.

Adjika with tomatoes, garlic and apples

tomatoes – 2.5 kg;
garlic – 0.2 kg;
capsicum – 150 g;
bell pepper – 1 kg;
carrots – 1 kg;
apples – 1 kg;
salt – 60 g;
sugar – 150 g;
vegetable oil – 150 ml;
table vinegar (9 percent) – 150 ml.

Cooking method:

Wash and peel vegetables and fruits.
Scroll them through a meat grinder twice. Chop the garlic separately.
Set aside the garlic and mix the remaining vegetables. Applesauce should also be mixed with vegetables.
Place the resulting puree in a thick-bottomed saucepan.
Place on low heat and cook for an hour.
Pour in the oil and vinegar, add sugar and salt, and garlic. Stir.
Continue cooking for 10 minutes.
Place in prepared jars, seal them and store in the pantry.

This recipe produces a not-too-spicy seasoning, so it can be served as an appetizer on its own.

Adjika with tomatoes and garlic is one of the most popular seasonings. It can be served with meat or as a separate dish.