How to roll adjika from tomatoes for the winter. Adjika from tomatoes for the winter

Homemade adjika for the winter is a delicious vegetable snack. It can be added as a side dish or eaten simply with bread. Every housewife tries to prepare homemade adjika.

There are many adjika recipes for the winter. We have collected for you the most delicious recipes homemade adjika for the winter. Choose and cook for your family and friends.

Real adjika is only pepper, without tomatoes. To prepare it, you need rubber gloves - the mixture burns your hands. Not everyone can eat it. However, this is a classic recipe, so we start with it.

To prepare real “male” adjika you will need:

• 1 kg red hot pepper (chili);
• 0.5 kg garlic;
• 3/4 cup salt, grind No. 0;
• 0.5 cups of mixture: coriander, suneli hops, dill seeds;
• latex gloves.

How to cook classic adjika without tomatoes:

Let's make some minor adjustments to the recipe, which will make the adjika less hot and suitable for consumption.

Namely, we will replace most of the hot pepper with sweet pepper – paprika. Let's say 800 g of paprika and 200 g of hot pepper.

We cut off the stalks of the pods, shake out the seeds and grind them in a blender (if you use a meat grinder, skip three times). We do the same with garlic, it is also advisable to chop the coriander and dill seeds - and mix everything thoroughly.

At the end we add salt - ideally we should get a homogeneous paste-like mass. You can add chopped fresh herbs - cilantro and dill, but in this case the color of adjika will not be so bright and attractive.

Homemade adjika with tomatoes for the winter

The most possible various options.

Adjika with tomatoes without cooking

Products:

• 3 kg of tomatoes;
• 1 kg of sweet pepper;
• 0.5 kg garlic;
• 150 g hot pepper;
• 0.5 cups salt;
• 3 tbsp. l. Sahara.

Preparation:

Grind all ingredients in a meat grinder, mix, add salt, sugar, and leave overnight. In the morning, drain the excess liquid and put the adjika into jars and store in the refrigerator.

Adjika from tomatoes and garlic

Ingredients:

• 3 kg of tomatoes;
• 2 kg of sweet pepper;
• 300 g garlic;
• 150 g hot pepper;
• 0.5 cups sugar;
• 0.5 cups 9% vinegar;
• 1 glass of sunflower oil;
• 0.5 cups salt;
• 400 g of fresh herbs - cilantro, dill, celery;
• to taste – coriander, suneli hops, walnuts.

Recipe for winter adjika made from tomatoes and garlic:

Grind the tomatoes and peppers through a meat grinder. Stir, add oil and cook over low heat for an hour with constant stirring.

Cool, add vinegar, sugar, salt, crushed garlic. Grind the greens in a blender. Mix everything thoroughly, let it brew - delicious adjika with garlic is ready for the winter.

Shades of taste of such adjika are achieved by varying dosages of additives - spices and seasonings. It is also permissible to vary the proportions of the main components. The last recipe often uses apples, carrots, horseradish, and eggplants.

Adjika with carrots and apples

Products:

• 2.5 kg tomato;
• 500 g carrots;
• 500 g sour apples;
• 500 g bell pepper;
• 250 g vegetable oil.
• 100 g garlic;
• 1-2 pods of hot pepper;
• 250 ml. vinegar 9%;
• 2 tbsp. salt;
• 100 g granulated sugar.

Preparation:

Wash, peel and grind all vegetables in a meat grinder. Drain into a wide bowl and add vegetable oil. Cook the resulting mass over low heat for 2 hours.

Add chopped garlic, 1-2 pods (depending on the size and your taste) of hot pepper, peeled from grains. Pour in vinegar.

Salt and add sugar. Mix everything thoroughly, bring to a boil and place while hot in jars. Roll up.

Adjika with horseradish and garlic from tomatoes for the winter without cooking

Ingredients:

• paprika - 1 kg.
• tomatoes - 2.5 kg,
• garlic - 250 g,
• hot pepper - 250 g,
• horseradish - 250 g,
• salt - 0.5 cups,
• sugar - 1 glass,
• vinegar - 1 glass.

How to cook:

Grind everything through a meat grinder (do it in a large bowl), add salt, sugar, vinegar and stir. Watch out for the spice! Who likes it how?

The yield of the finished product is approximately three liter jars; excess liquid can be drained.

Spicy adjika for the winter

Ingredients:

• ripe red tomatoes 2.5 kg;
• sweet and sour apples 500 g;
• sweet bell pepper 500 g;
• carrots 500 g;
• dill greens 50 g (optional);
• parsley 50 g (optional);
• peeled garlic 120 g;
• red hot pepper 75 g;
• vegetable oil 250 g;
• vinegar 9% 2 tbsp;
• black pepper;
• salt.

The yield of the finished product is 2.5 liters

Spicy adjika for the winter - step by step recipe with photo:

Adjika in Kiev style

Products:

• 5 kg of ripe tomatoes;
• 1 kg bell pepper;
• 1 kg apples (the more sour the better);
• 1 kg carrots;
• 2 tbsp. spoons of salt;
• 200 g sugar;
• 400 g vegetable oil;
• 2 tbsp. spoons of red hot pepper (you can put 1 tbsp. black plus 1 tbsp. red).

Preparation:

Pass all vegetables through a meat grinder (it is better to first peel the tomatoes or pass them through a juicer). To make tomatoes peel easily, pour boiling water over them for 3-5 minutes.

Season with butter, sugar, salt, spices. Then boil for 2-3 hours until the desired consistency. Pour the finished adjika hot into sterilized jars. Roll up the jars and seal them. Ready!

Adjika recipe without tomatoes

Ingredients:

• sweet bell pepper 2 kg;
• garlic 200 g;
• red hot pepper 150 g;
• salt 2 tbsp;
• sugar 8 tbsp;
• vinegar 6% 300 ml.

Preparation:

Peel all vegetables and grind through a meat grinder.

Add salt, sugar, vinegar to the resulting vegetable mass, place in jars and roll up.

Georgian adjika for the winter

Georgian adjika with walnuts and hot pepper

Ingredients:

• 1 kg dry hot red pepper;
• 50-70 g coriander seeds;
• 100 g khmeli-suneli;
• a little cinnamon (ground);
• 200 g walnuts;
• 300-400 g of cool salt (coarse);
• approximately 300 g garlic.

Preparation:

Soak hot red pepper for 1 hour. Add coriander, suneli hops, cinnamon, nuts, garlic and salt. Pass 3-4 times through a meat grinder with a fine grid.

Store anywhere, at any temperature, but preferably in a sealed container, otherwise it will dry out.

Adjika mixed with salt is good for coating chicken or meat before frying in the oven.

Georgian adjika from hot pepper

Recipe Ingredients:

• 2 parts khmeli-suneli;
• 2 parts red pepper;
• 1 part garlic;
• 1 part coriander (ground cilantro seeds);
• 1 part dill.

How to cook Georgian adjika:

Pass pepper and garlic through a meat grinder. Add spices to them. You can also add finely crushed nuts. Sprinkle the mixture with coarse salt and pour in wine vinegar with a strength of 3-4% to form a moist, thick paste.

Well suited for long-term storage in tightly sealed glass or ceramic containers.

Be sure to wear rubber gloves when preparing adjika.

Recipe for Armenian adjika without cooking

Products:

• 5 kg of whole tomatoes;
• 1 kg garlic;
• 500 g of bitter capsicum;
• salt to taste.

How to cook:

Pass everything through a meat grinder. Add salt. Leave in an enamel bowl for 10-15 days for the adjika to ferment, remembering to stir it daily.

You need to salt the tomato juice before you add the garlic and pepper, otherwise you won’t be able to taste the salt later.

A simple recipe for homemade tomato ketchup for the winter

Products:

• 1 kg tomato;
• 300 grams of onions;
• 1 teaspoon ground pepper;
• 5 carnations;
• 3 teaspoons salt;
• half a glass of sugar.

Preparation:

Wash the tomatoes and onions, peel and chop. Place in a separate pan. Place over low heat and bring to a boil, stirring occasionally.

Add salt, sugar, spices. Mix. Cook until the onion is ready - you will get excellent homemade ketchup!

Recipe for tomato paste for the winter at home

Any housewife would like to always have tomato paste on hand. It is not difficult to prepare it at home. Only ripe tomatoes are suitable for this. Even a small amount of unripe fruit will deteriorate the quality of the paste.

The washed tomatoes are placed in a saucepan and cooked until they are softened, then passed through a meat grinder with a fine grid.

The resulting mass is boiled in an enamel basin until its volume decreases by 2.5-3 times. There is no need to pour the whole mass into the basin at once - when it boils, it will overflow.

It is better to add gradually, in small portions as the water evaporates. Cook over high heat, stirring continuously.

The finished puree is placed hot into jars and rolled up. The jars and lids are pre-soaked in hot water for 10 minutes. The rolled up jars are sterilized in boiling water for 10-20 minutes and only after that they are stored in a cool place.

To preserve the puree without hermetically sealing it should be salted before the end of cooking (at the rate of 100 g of salt per liter jar). So that the tomato paste open jar not moldy, it is sprinkled with salt on top and poured with a thin layer of vegetable oil. You can also sprinkle with dry crushed horseradish leaves.

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

To ensure that adjika has a rich color and thick consistency, choose the brightest and most fleshy vegetables.


It is better to use rock salt, since pure sodium chloride is a powerful preservative, and iodized salt can cause fermentation and softening of vegetables.

Unpeeled hot pepper gives adjika its special pungent taste. If you remove the seed pods from the pods, the flavor of the sauce will be milder. And don't forget to use rubber gloves to avoid getting pepper burns!

Green adjika

Photo: dinasdays.com Abkhazia’s calling card. 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:

Pepper cut in small pieces without clearing 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"

Photo: natalielissy.ru For 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

Photo: natalielissy.ru 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

Photo: thinkstockphotos.com 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

Photo: loverofcreatingflavours.co.uk A recipe from Siberia is quite capable of providing healthy competition to 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

Photo: thinkstockphotos.com If fiery seasoning is not your thing, prepare a lighter version of this sauce with a sweet and sour taste and a slight pepperiness. 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:

Bell pepper remove seeds.

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

Photo: thinkstockphotos.com 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

Photo: wolvesinlondon.com 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

Photo: thinkstockphotos.com Baked vegetables give this adjika a surprisingly delicate consistency, 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

Photo: greenishthumb.net 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 vinegar- 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.

djurenko.com

Ingredients

For a ½ liter jar:

• 500 g red hot pepper;
• 150 g garlic;
• 2–3 tablespoons salt;
• 2 tablespoons khmeli-suneli;
• 2 tablespoons ground coriander.

Preparation

If you want the adjika to be very spicy, do not peel the seeds from the pepper. Just cut off the tails of the vegetables.

If you prefer a less spicy dish, cut the peppers in half lengthwise and remove the seeds. It is better to do this with gloves to avoid getting burned.

Grind the peppers and garlic through a meat grinder twice. The consistency of adjika can be made even more uniform by using a blender.

Add salt, suneli hops and coriander and mix thoroughly. Place adjika in, close and store in the refrigerator. The flavors of the dish will fully develop after at least three days.

Ingredients

For 4 ½ liter jars:

• 2½ kg tomatoes;
• 500 g red bell pepper;
• 1 red hot pepper;
• 150 g garlic;
• ½ tablespoon salt;
• 100 g sugar;
• 50 ml vegetable oil;
• 25 ml vinegar 9%.

Preparation

Cut the tomatoes into large pieces and cut out the places where the stalks attach. Grind the tomatoes through a meat grinder.

Line a colander with gauze, place the tomato mixture there and leave for 30–40 minutes to drain the juice. Then you won’t have to evaporate the liquid from adjika for a very long time during cooking.

Remove seeds from bell peppers. Cut off the tail of the hot pepper. There is no need to remove the seeds from it. Grind the peppers and garlic cloves through a meat grinder.

Transfer the tomato mass into a saucepan, add the twisted vegetables, salt, oil and vinegar. Stir and place over medium heat. Bring to a boil and cook, stirring, for another 30 minutes. If adjika seems a little liquid to you, you can cook it longer.

Distribute adjika into sterilized jars and roll up. Turn the jars over, wrap them and cool completely. Store the workpieces in a cool, dark place.

Ingredients

For 5 ½ l cans:

• 1 kg of any bell pepper;
• 100 g red hot pepper;
• 1 kg of tomatoes;
• 500 g sweet and sour apples;
• 2 tablespoons salt;
• 1 teaspoon pepper mixture;
• 100 g garlic;
• 50 ml vinegar 9%;
• 100 ml vegetable oil.

Preparation

Remove stems and seeds from bell and hot peppers. Cut the tomatoes into large pieces. Peel and core the apples and cut into large slices.

Grind peppers, tomatoes and apples through a meat grinder. Place everything in a saucepan over medium heat, add salt and pepper mixture. Stir, bring to a boil and cook for 20 minutes.

5 minutes before the end of cooking, add chopped garlic, vinegar and oil to the adjika. Place adjika in sterilized jars, roll up, turn over, wrap and cool. Store the workpieces in a cool, dark place.

Ingredients

For 4 ½ liter jars:

• 1½ kg zucchini;
• 750 g tomatoes;
• 2 red bell peppers;
• 50 g garlic;
• 100 ml vegetable oil;
• 2 tablespoons of tomato paste;
• 100 g sugar;
• 1 tablespoon salt;
• ½–1 teaspoon ground red pepper;
• 1 teaspoon acetic acid 70%.

Preparation

Cut the zucchini and tomatoes into large pieces. If the zucchini is old, remove the skin and seeds. Remove seeds from bell peppers.

Grind the zucchini, tomatoes, peppers and garlic through a meat grinder and place in a saucepan. Add oil, tomato paste, sugar, salt and pepper and mix well.

Bring adjika to a boil over high heat. Then reduce it and cook, stirring, for another 30 minutes. 5 minutes before the end of cooking, pour in acetic acid.

Place hot adjika into jars and roll up. Turn the jars over, wrap them and cool completely. Store adjika in a cool, dark place.

Ingredients

For 4 ½ liter jars:

• 2 kg plums;
• 100 g garlic;
• 2 tomatoes;
• 1 red hot pepper;
• 1 tablespoon salt;
• 200 g sugar.

Preparation

Cut the plums in half and remove the pits. Grind plums, garlic, tomatoes and whole peppers through a meat grinder.

Place the pan with the twisted mixture over medium heat. Add salt and sugar, stir and bring to a boil. Then cook for another 20 minutes.

Distribute adjika into sterilized jars and roll up. Turn the workpieces over, wrap them and cool. Store adjika in a cool, dark place.

iamcook.ru

Ingredients

For a ½ liter jar:

• 500 g green bell pepper;
• 1 green hot pepper;
• 50 g garlic;
• 1 bunch of cilantro - optional;
• 3 tablespoons sugar;
• ½ tablespoon salt;
• 2 tablespoons apple cider vinegar.

Preparation

Remove seeds from bell peppers. Remove the tail from the hot pepper. The seeds can also be removed if you want less hot adjika.

Grind the peppers, garlic and cilantro through a meat grinder or grind in a blender. Add sugar, salt and vinegar, stir and leave for half an hour.

Place adjika in a sterilized jar, close and store in the refrigerator.

Adjika recipes are varied and amazing in their composition, but the preparation always turns out tasty and aromatic. It is prepared not very well, without tomatoes, with apples, without cooking. We have selected the most popular adjika recipes for the winter, choose and write down the best one.

Adjika red Georgian

Products:

• chilli red pepper - 1 kg;
• coriander seeds 50 g;
• hops-suneli - 100 g;
• a little ground cinnamon;
• walnuts- 200 g;
• coarse salt;
• garlic - 300 g.

How to prepare red Georgian adjika:

Soak the hot red pepper for an hour. Add coriander, suneli hops, cinnamon, nuts, garlic and salt. Pass 3-4 times through a meat grinder with a fine grid.

Store anywhere, at any temperature, but preferably in a sealed container, otherwise it will dry out. Adjika mixed with salt is good for coating chicken or meat before frying in the oven.

Adjika from tomato and garlic - classic recipe

Ingredients:

• fleshy tomatoes (for example, fingers) - 5 kg;
• hot pepper - 3-5 pods;
• bell pepper - 3-5 kg;
• garlic - 0.5 kg;
• salt (coarse) - to taste;
• table vinegar 9% - 1 tbsp.

Classic adjika made from tomato and garlic for the winter - step-by-step recipe with photos:

1. We wash and clean all the ingredients of our future adjika.
2. Then we grind the ingredients in a meat grinder or you can use a food processor - it’s a matter of convenience.
3. It's time to add salt and table vinegar to the rolled mixture to taste.
4. Let it all sit for about an hour. Now you need to taste the adjika for salt and vinegar, and if there is not enough of it, then add it to taste.
5. Adjika made from tomato and garlic is completely ready for the winter, all that remains is to pour it into pre-sterilized jars or bottles (this is up to personal preference).

We put adjika in the cold for storage. A cellar or refrigerator is perfect for this purpose.

Adjika with eggplants for the winter

Products:

• tomatoes - 1.5 kg;
• eggplants - 1 kg;
• garlic - 300 g;
• sweet pepper - 1 kg;
• hot pepper - 3 pods;
• salt;
• vinegar - 100 g.

How to cook adjika with eggplant:

Pass all the ingredients through a meat grinder, add oil and, placing in an enamel pan, boil for 40-50 minutes. Add vinegar at the end of cooking. Roll into prepared jars.

Adjika with apples, tomatoes and carrots

Adjika with apples for the winter is the most delicious winter snack made from tomatoes, apples, sweet peppers, garlic and hot red peppers!

Necessary products for adjika with apples:

• one and a half kilograms of tomatoes;
• half a kilogram of carrots;
• half a kilogram of sour or sweet and sour apples;
• 3-4 pieces of hot red pepper;
• half a kilogram of sweet bell pepper;
• 300 grams of garlic;
• half a liter of vegetable oil and salt to taste.

Adjika with apples, tomatoes and carrots for the winter - step-by-step recipe with photos:

Apples for adjika must be sour or sweet and sour in taste. Rinse them thoroughly and carefully remove the peel, as it can spoil the taste of adjika. Afterwards, cut out the core and remove the seeds. Next, cut the apples into small cubes, about 2x2 cm. Set the chopped apples aside for now.

Prepare the tomatoes. For adjika you need to take ripe tomatoes: juicy, meaty and aromatic.
Wash the tomatoes thoroughly under the tap with cold water. The skin must be removed from them, since the skin of tomatoes is extremely difficult to digest. human body, in addition, in the finished dish it will simply spoil the appearance of adjika.

How to easily remove the skin from tomatoes? At the base of the tomato, use a sharp knife to make a small shallow cross-shaped cut; this must be done carefully so as not to cut the tomato itself. Pour boiling water over (keep in boiling water for 10 to 20 seconds). Then immediately place in cold water. And now it’s easy to remove the outer skin from the chilled tomatoes; you just need to lightly pull the curled corners at the cut points with the non-sharp side of the knife.

Cut the peeled tomatoes into four parts and set aside for now.

Preparing bell peppers. Choose juicy and ripe fruits. Rinse them thoroughly under running cold water and remove stems and seeds. Cut hot peppers and sweet bell peppers in half. Then rinse again under water.

Preparing carrots. Rinse it thoroughly under running clean water and peel it. Next, rinse again. And then finely cut into cubes, approximately 1x1 cm.

Preparing garlic. Peel the garlic with a knife. Next, rinse it and grind it. Set the chopped garlic aside for now.

Place all the ingredients crushed in a blender into an enamel saucepan and pour sunflower oil over them, mix everything thoroughly. Place the pan with the resulting mixture on the stove and simmer the vegetables and apples over low heat for about two hours, stirring occasionally with a wooden spoon.

About 10 - 15 minutes before the adjika and apples are ready, add the garlic chopped with a knife into the pan and add salt to taste, mix thoroughly again with a spoon.

Boil the adjika for another 3 - 5 minutes and then remove from the heat. While it is hot, roll the apple adjika into sterilized jars. Turn the jars upside down, wrap them well in a warm blanket and let them cool.

To prepare any vegetable sauces, it is better to take apples of sour or sweet and sour varieties. And the spiciness of the sauce can be easily adjusted: reduce or increase the amount of hot pepper in the sauce.

Spicy adjika dressing with saffron and garlic

Spicy seasonings add flavor and aroma to dishes, stimulate digestion, and relieve fatigue and stress. But they are contraindicated for gastritis and colitis. And if you want to lose weight, be careful with seasonings. Well, they know how to whet the appetite, and the spicy adjika dressing with saffron and garlic is no exception.

In order to prepare the spicy adjika dressing with saffron and garlic, you will need:

• hot pepper - 1 kg;
• garlic - 250 g;
• salt - 150 g;
• saffron - 1 tbsp;
• khmeli-suneli - 1 tbsp.

How to prepare a spicy adjika dressing with saffron and garlic:

A simple recipe for spicy adjika for the winter

The simplest and easy recipe. This option is very popular among housewives when preparing adjika for the winter.

Ingredients:

• bell pepper - 1 kg;
• ripe fleshy tomatoes - 1 kg;
• medium head of garlic;
• a little parsley;
• hot pepper - 2 pods;
• sugar - 12 g;
• salt - 20 g.

Spicy adjika for the winter - step-by-step recipe with photos:

Pass the tomatoes through a meat grinder. Place them on low heat and cook until they boil away most of liquids. Peel the bell peppers, garlic and wash the herbs.

Grind the bell peppers, peeled from stalks and seeds, through a meat grinder along with the bitter pepper and parsley. Hot peppers are used along with seeds. You can simply chop the garlic finely.

Add a mixture of peppers and herbs to the bowl with boiled tomatoes. Cook adjika over low heat until it becomes a thick oatmeal porridge. When the adjika reaches the desired state, remove it from the stove. Add garlic, stir and pour into prepared jars. Classic spicy adjika is ready for the winter.

All that remains is to roll up, turn the jars upside down and wrap until completely cool. Then store in a cool place.

Adjika in Armenian for the winter

Products:

• ripe tomatoes - 5 kg;
• garlic - 1 kg;
• bitter capsicum - 500 g;
• salt.

How to cook adjika in Armenian:

Pass everything through a meat grinder, add salt, and leave in an enamel bowl for 10-15 days so that the adjika ferments, remembering to stir it daily. You should salt the tomato juice before adding the garlic and pepper, otherwise you won’t feel the taste of salt later.

Adjika spicy “Ogonyok”

To prepare bitter adjika “Ogonyok”, you will need:

• ripe red tomatoes – 2.5 kg;
• sweet bell pepper – 500 g;
• sweet and sour apples – 500 g;
• carrots – 500 g;
• parsley – 50 g;
• dill greens – 50 g;
• red hot pepper – 75 g;
• garlic – 120 g;
• vegetable oil – 250 g;
• salt - to taste;
• vinegar 9% - 2 tbsp;
• ground black pepper - to taste.

Adjika bitter “Ogonyok” - step-by-step recipe with photos:

1. Take the peppers and apples, wash them thoroughly, remove the branches and core, then cut them into slices.
2. We also wash the tomatoes and cut them into six approximately equal parts.
3. Peel the carrots, wash them and cut them into small pieces.
4. We pass all the ingredients through a meat grinder, except for the greens.
5. Add the required amount of vegetable oil, salt and black pepper to taste, as well as vinegar, mix everything thoroughly so that the mass is as homogeneous as possible.
6. Place everything in a saucepan and cook for two hours over low heat.
7. We wash and cut the greens, adding them at the very end of cooking.
8. Pour adjika into clean, dry jars and sterilize for 20 minutes in boiling water.
9. We roll up the jars with lids using a special machine, then turn them upside down and wrap them in thick fabric, blanket or towel, and after complete cooling we send them to the cellar or pantry
   for subsequent storage for the winter.

Homemade adjika from tomato

Products:

• tomatoes - 2.5 kg;
• carrots - 1 kg;
• red sweet pepper - 1 kg;
• vegetable oil - 1 cup;
• sugar - 1 glass;
• salt -1/4 cup;
• hot pepper - 2 pods;
• garlic - 1 cup.

How to make homemade adjika from tomatoes and carrots:

Pass everything through a meat grinder. Add vegetable oil, sugar, salt. Place the mixture in an enamel pan and simmer, stirring, for 1 hour. Remove from heat, cool.

Then add 1 cup of garlic, minced, 2 pods of hot pepper.

Pack cold adjika in sterilized jars and seal, or with plastic lids.

Adjika from quince for the winter

Quince is one of the most favorite delicacies, which, among other things, is also very healthy. According to your taste and appearance quince resembles something between a pear and an apple, but it can rightfully be called a unique product. In ancient times, this fruit was a symbol of love and fertility, and was dedicated to the goddess of love, Venus. Moreover, it was from then on that quince began to be used by humans for medical purposes.

Today it is reliably known that this fruit boasts a universal composition of useful substances, among which can be identified a huge amount of pectin compounds, fructose and glucose, as well as potassium salts, iron, calcium, phosphorus and copper.

In its raw form, quince is not very edible, but it makes jams, preserves, jellies, marmalade, and soft drinks that are absolutely amazing in taste and aroma; It is also good as a seasoning for meat.

Characteristic aroma and the taste of quince gives adjika a special flavor, and adjika from quince is a very interesting variation on the theme of this popular Georgian seasoning.

To prepare adjika from quince and plums, we will need:

plums (Ugorka) – 500 g
bell (sweet) pepper -1.5 kg
quince – 0.8-1 kg
garlic – 1 head
spices - to taste
salt/pepper - to taste
sugar – 1 tbsp.

How to prepare adjika from quince and plums:
First of all, let's prepare the products we need. To do this, first thoroughly rinse all vegetables and fruits (plums, quinces, sweet peppers and peeled garlic) under warm running water.

We sort and clean the quinces and plums from seeds and defective areas. We clean the sweet pepper from the core, membranes and seeds.

We install the smallest grate in the meat grinder (if it is impossible to use a meat grinder, use a regular blender) and pass all the prepared products through it: first plums and quince, and then pepper. Please note: garlic is not added to adjika at this stage.

Place the resulting fruit and vegetable puree in a convenient saucepan (or cauldron) and put it on the fire. Mix everything and bring the contents of the pan to a boil.

As soon as the adjika boils, add spices to it to taste (be sure to add salt and sugar). And if you wish, you can add ground black pepper and dried herbs. Once again, mix everything thoroughly and boil the adjika for literally 3-4 minutes (so that the salt and sugar have time to completely dissolve).

Remove the pan from the heat, squeeze our already peeled garlic through a garlic press and mix everything very thoroughly again. Now cover the adjika with a lid and let it cool completely.

You can serve this adjika immediately after preparing it. However, it’s best when it sits a little and gains flavor. To do this, you need to pour it into jars, seal it with lids and store it in a cold place.

Undoubtedly, such a tasty, aromatic and piquant dressing will decorate and complement any meat dish, serve as an excellent sauce for baked potatoes, or simply be a pleasant addition to a piece of fresh soft bread!

Video recipe: Adjika from tomato and pepper, spicy for the winter

1. To ensure that adjika has a rich color and thick consistency, choose the brightest and most fleshy vegetables.
2. It is better to use rock salt, since sodium chloride in its pure form is a powerful preservative, and iodized salt can cause fermentation and softening of vegetables
3. Unpeeled hot pepper gives adjika its special pungent taste. If you remove the seed pods from the pods, the flavor of the sauce will be milder.
4. And don't forget to use rubber gloves to avoid getting pepper burns!

The season for preparing vegetables for the winter for good housewives is in full swing: the time has come for tomatoes, peppers and other delicacies from the south. This means that it’s time to look through old, favorite recipes and not give up on new gastronomic experiments. Below is a selection of adjika recipes, in addition to the usual spicy tomato sauce, you can prepare adjika from other, most unexpected vegetables and even berries.

Spicy adjika for the winter - photo recipe step by step

If you love spicy dressings served with meat, the following recipe should definitely be in your culinary collection. Moreover, creating an adjika snack bar does not require much time and products. Just five vegetables, simple spices, oil, vinegar and tomato paste are all you need to prepare an amazing preserve.

Yield: 6 cans of 200 ml

Your mark:

Cooking time: 2 hours 0 minutes

Quantity: 6 servings

Ingredients

• Green bell pepper: 1 kg
• Tomatoes: 500 g
• Onion: 300 g
• Hot peppers (chili or pepperoni): 25 g
• Garlic: 1 goal.
• Sugar: 40 g
• Vinegar: 40 ml
• Salt: 25 g
• Tomato paste: 60 ml
• Refined oil: 40

Cooking instructions

We wash all the vegetables well, then cut off the stalks of the sweet and hot peppers and remove the seeds located on the internal soft partitions.



We also clean onion and garlic cloves from the peel, and cut off the top part of the tomatoes.





In addition, we cut the prepared tomatoes and onions into slices.



Now place the vegetables in parts into the blender bowl, not forgetting the garlic.



Grind the ingredients until relatively homogeneous.



Pour the mixture into a large deep saucepan or enamel basin and mix the future adjika well.



At the next stage, add white sugar and coarse salt to the main mass.



Add the planned amount of tomato paste to the pan.



All that remains is to pour in a few tablespoons of refined sunflower oil and place the preparation on medium heat.



Cover the pan with a lid and simmer to the desired thickness for 40 minutes, constantly stirring the adjika snack. After turning off the stove, pour in table vinegar.



Immediately transfer the aromatic hot mass into clean glass jars and set them to sterilize in a suitable pan with boiling water for 30 minutes.



After the specified time, we roll up the jars filled with adjika with lids and leave them to cool, after which we move them to a storage location in the basement or refrigerator.

How to prepare adjika for the winter from tomatoes

Many cooks cook adjika quickly using ready-made tomato paste. But it’s difficult to call this option ideal; real housewives only use fresh tomatoes, collected on our own summer cottage or purchased from farmers.

Products:

• The most ripe, selected, fleshy tomatoes - 5 kg.
• Garlic – 0.5 kg (5-7 heads).
• Sweet bell pepper – 3 kg.
• Vinegar, standard 9% – 1 tbsp.
• Salt – 1 tbsp. l. (with a slide).
• Hot pepper in pods – 3-5 pcs.

Cooking algorithm:

1. First, separate the garlic into cloves and peel. Rinse all necessary adjika vegetables. Then cut out the stems of the tomatoes and cut them into pieces. Do the same with peppers, except for the stalks, remove the seeds, and you can rinse them again under running water. Do not remove seeds from hot peppers.
2. Next, grind all the vegetables in an old-fashioned conventional mechanical meat grinder. (Experienced housewives say that newfangled kitchen aids, such as food processors or blenders, do not provide the desired consistency.)
3. Add salt, followed by vinegar, stir.
4. Leave the adjika for 60 minutes. Take a sample; if there is not enough salt and vinegar, add it.

This recipe does not require cooking adjika, as it will preserve everything. beneficial features. You can take half as much food, make sure that the adjika goes away well, and cook it as needed.

Preparing adjika for the winter from zucchini

Classic adjika is peppers and tomatoes, but modern housewives are ready to experiment with this dish. One of the most original solutions is to use zucchini; they make the consistency more tender and aromatic. This adjika, if made a little less spicy, can be used as a full-fledged snack dish.

Products:

• Young zucchini – 3 kg.
• Bell pepper – 0.5 kg.
• Salt – 50 gr.
• Fresh carrots – 0.5 kg.
• Red, ripe tomatoes – 1.5 kg.
• Vegetable (even better olive) oil – 1 tbsp.
• Granulated sugar – 0.5 tbsp.
• Ground hot pepper – 2-3 tbsp. l.

Cooking algorithm:

1. Preparing the delicious food begins with washing and peeling the vegetables. If the zucchini is old, remove the seeds. Do the same with pepper.
2. Cut the vegetables into pieces that are convenient for twisting. Grind everything the good old way - in a meat grinder.
3. Add granulated sugar, salt, pour in vegetable oil.
4. Place on the stove. Wait for it to boil, then cook over very low heat for 40 minutes, stirring all the time, since the vegetable mass tends to quickly burn to the bottom of the container. At the end of cooking, add hot pepper.
5. After adding the pepper, keep the squash adjika on the stove for another 5 minutes and you can seal it.
6. Sterilize the jars, they should be hot, and the lids too. Wrap up extra at night.

And let the winter guests enjoy the extraordinary taste of adjika and wonder what exactly the mysterious ingredient the hostess added here!

How to cook adjika for the winter with garlic

The following recipe is suitable for those housewives who would like to treat their relatives to adjika, but are afraid to cook it because someone in the household cannot stand the taste of hot pepper. According to the recipe, this role is “entrusted” to garlic; you will need quite a lot of it.

Products:

• Tomatoes – 2.5 kg, ideally the “Bull’s Heart” variety, they are very meaty.
• Apples “Antonovskie” – 0.5 kg.
• Bell pepper – 0.5 kg.
• Vegetable oil – 1 tbsp.
• Carrots – 0.5 kg.
• Dill and parsley - a small bunch each.
• Garlic – 2-3 heads.
• Vinegar (classic 9%) – 2 tbsp. l.
• Salt, ground black pepper.

Cooking algorithm:

1. Prepare the vegetables, everything should be washed perfectly, remove the seeds and tails from apples and peppers, remove the stem from tomatoes, cut carrots on both sides.
2. Next, cut the vegetables into medium size pieces. Grind into puree using a meat grinder.
3. According to the recipe, rinse and dry the greens; there is no need to put them through a meat grinder, just chop them finely.
4. Add salt and pepper to vegetables. Pour vegetable oil into the future adjika. It is recommended to pour vinegar a few minutes before turning off. Since according to this recipe the adjika boiling time is quite long - 2 hours, the vinegar will evaporate.
5. The pan should be enameled; vitamins are less destroyed in it. 5 minutes before the end of the cooking process, place the finely chopped greens into a saucepan and pour in the vinegar according to the norm.
6. Lids and containers must first be sterilized in the oven or over steam. Pour hot, aromatic adjika and roll up.

Leave the jar for tasting, hide the rest away, otherwise, after the first spoonful, it will be difficult to stop the family.

Recipe for winter adjika with horseradish

Adjika is a dish of Georgian cuisine; when moving to another country or part of the world, it naturally transforms, adapting to local conditions and products. For example, Siberian housewives suggest preparing this dish using horseradish, which gives no less pungent taste than vigorous Georgian peppers.

Products:

• Juicy tomatoes – 0.5 kg.
• Horseradish root – 1 pc. medium size.
• Garlic – 1 head.
• Salt – 1.5 tsp.
• Sugar – 1 tsp.

Cooking algorithm:

1. The technology is as old as time. At the first stage, you need to prepare the tomatoes, horseradish and garlic, that is, peel, rinse, cut into pieces suitable for twisting in a meat grinder.
2. When it comes time to chop the horseradish, it is advised to twist it not into a plate, but into a plastic bag, securing it with an elastic band. Then the very vigorous aromas of horseradish and its essential oils will be perfectly preserved and will not get lost along the way.
3. Carefully combine the tomato-garlic mass with twisted horseradish, add salt and sugar, stir until dissolved.
4. Sterilize the jars, place the adjika into containers, and seal with metal lids.

You don’t have to make such vitamin preparations for the winter, but prepare adjika with horseradish directly for the table, with a reserve for several days in advance.

Adjika for the winter will lick your fingers - the most delicious recipe

The more vegetables included in adjika, the greater the variety of tastes and aromas awaiting the taster. The only point is that it is important not to overdo it with hot pepper. When there is too much of it, it will be impossible to taste the tomatoes or bell peppers. And excessive spiciness is not very good for the stomach.

Products:

• Juicy, tasty, ripe tomatoes – 1 kg.
• Bell pepper – 5 pcs.
• Fresh cilantro - 1 small bunch.
• Apples with a sour taste, for example, “Antonovskie” - 0.5 kg.
• Carrots – 0.3 kg.
• Parsley – 1 small bunch.
• Garlic – 2 heads.
• Hot pepper – 3-4 pods.
• Refined sunflower oil – 1 tbsp.
• Salt – 0.5 tsp.

Cooking algorithm:

1. According to tradition, the housewife first expects vegetables. They need to be peeled, stems, and seeds removed. Rinse thoroughly in several waters (or under running water).
2. Cut into pieces so that it is convenient to twist in a meat grinder. This recipe allows you to use a newfangled blender to chop vegetables.
3. Add salt and oil to the aromatic vegetable mixture. Greens - parsley, cilantro - can be finely chopped, and can be put into a meat grinder/blender with other vegetables.
4. The cooking process lasts at least two hours, the fire is low, frequent stirring will only be beneficial.
5. Place adjika in small glass containers that have previously been sterilized. Roll up the lids.

Adjika recipe for the winter without cooking

Preparing vegetables for the winter is usually a very long process. You must first peel all the vegetables, then wash and chop. The cooking process itself can take up to 2-3 hours or sterilization, when there is a danger that the jar will not withstand the heat and will burst. But there are options for high-speed preparation of adjika that do not require cooking or sterilization, and therefore are popular.

Products:

• Ripe tomatoes – 4 kg.
• Bell pepper – 2 kg.
• Hot pepper in pods (or chili) – 3 pcs.
• Garlic – 6-7 heads.
• Vinegar ( classic version 9%) – 1 tbsp.
• Coarse salt – 2 tbsp. l.

Cooking algorithm:

1. Using this recipe, you can simultaneously sterilize jars, lids and prepare vegetables.
2. Peel the peppers and tomatoes from the stems, and also remove the seeds from the peppers. Separate the garlic into cloves and remove the husks. Wash all vegetables.
3. Grind into a homogeneous mass using your grandmother’s favorite meat grinder or a modern blender.
4. After adding salt and vinegar, thoroughly mix the aromatic and spicy-tasting mass.
5. Leave for 60 minutes in a cool place, covering the container with a cloth (not a lid).
6. Mix again, now you can put it in prepared jars and roll up the lids.
7. It is recommended to store this adjika in a cool place, ideally in a personal cellar, but you can also store it in the refrigerator.

Adjika prepared in this particular way retains greatest number vitamins and minerals.

Homemade adjika for the winter without tomatoes

Each person is individual, there are also those who cannot stand tomatoes, but refuse hot sauces can not. There are recipes in which tomatoes play a minor role or are not used at all.

Products:

• Sweet pepper – 1.5 kg.
• Garlic – 3-4 heads.
• Seasonings (coriander seeds, dill) – 1 tbsp. l.
• Red hot pepper – 3-4 pods.
• Vinegar 9% – 2 tbsp. l.
• “Khmeli-suneli” – 1 tbsp. l.
• Salt – 3 tbsp. l.

Cooking algorithm:

1. The hardest part of this recipe is peeling the garlic and rinsing it.
2. It is easier to peel bell peppers by removing the tails and seeds. Hold the hot pepper under running water and remove the tail.
3. Grind the peppers and garlic in a meat grinder. Grind coriander and dill seeds and add to the aromatic mixture of peppers and garlic.
4. Add salt. Boil for 30 minutes. Pour in vinegar. Boil for another 10 minutes.
5. Place in small containers that have undergone sterilization. Seal with lids that have also been previously sterilized.

Senor Tomato can sleep peacefully, adjika is fragrant, juicy and tasty even without it!

Recipe for original adjika for the winter with apples

Fragrant juicy apples with sourness significantly enhance the taste of adjika. That's why they are an important part of many sauces and hot condiments.

Products:

• Tomatoes – 3 kg.
• 9% vinegar – 1 tbsp.
• Sour apples – 1 kg.
• Bell pepper – 1 kg.
• Vegetable oil – 1 tbsp.
• Carrots – 1 kg.
• Garlic – 2 heads.
• Hot pepper – 2 pcs.
• Sugar – 1 tbsp.
• Salt – 5 tbsp. l.

Cooking algorithm:

1. Peel vegetables and apples, rinse, grind with hot pepper into a homogeneous mass using a blender/ordinary meat grinder.
2. Lastly, put the garlic into a meat grinder and twist it into a separate container.
3. Simmer the fruit and vegetable mixture in an enamel container for 45 minutes (the heat is very low, frequent stirring with a wooden spoon is recommended).
4. Add salt and sugar, oil and vinegar. Leave for 10 minutes. Add garlic. Wait another 5 minutes.
5. This time should be spent sterilizing containers and lids.

The subtle apple aroma and pungent taste of adjika will be a great decoration for any meat dish.

Simple homemade adjika for the winter from plum

Of all the fruits growing in the middle zone, the plum is the most unique. It goes well with sweet desserts, is good in pies, and goes well with meat and fish. But the plum in adjika is especially delicious.

Products:

• Sour plums – 0.5 kg.
• Bell pepper – 0.5 kg.
• Garlic – 2 heads.
• Hot pepper – 2 pods.
• Tomato paste – 1 tbsp. l.
• Sugar – 4 tbsp. l.
• Salt – 2 tbsp. l.
• Vinegar 9% – 2 tbsp. l.

Cooking algorithm:

1. Wash the plums and peppers, remove seeds and seeds from the fruits. Peel and rinse the garlic, just rinse the hot pepper pods.
2. Send everything into a meat grinder, transfer to an enamel pan/basin.
3. Sprinkle with sugar, salt, and add tomato paste.
4. The cooking process lasts 40 minutes. Pour in the vinegar 5 minutes before completion.

This adjika can be served almost immediately to the table (after cooling). You can prepare it for the winter by placing it in sterilized jars and sealing them.

Harvesting for the winter - Bulgarian adjika

It is clear what product will be the main one in adjika with the prefix “Bulgarian”, naturally, sweet, juicy, beautiful peppers. And its taste is more delicate compared to sauce prepared on the basis classic recipes only with tomatoes.

Products:

• Sweet pepper – 1 kg.
• Garlic – 300 gr. (3 heads).
• Hot pepper – 5-6 pods.
• Vinegar 9% – 50 ml.
• Sugar – 4 tbsp. l.
• Salt – 1 tbsp. l.

Cooking algorithm:

1. Remove the seeds from the bell peppers and cut off the tails of both peppers. Rinse, then use a classic mechanical meat grinder.
2. Peel the garlic, rinse it, and put it in a meat grinder.
3. Add salt and sugar to the resulting aromatic mixture and stir until completely dissolved. Pour vinegar here and stir again.
4. Adjika is not boiled, but before placing it in containers and sealing, it must steep (at least 3 hours).

Adjika from bell pepper should be stored in a cool place.

Awesome green adjika - preparation for the winter

This adjika, which has a stunning emerald color, is called the gastronomic calling card of Abkhazia. But any housewife can prepare an unusual seasoning for meat: there are no secret or exotic ingredients in it.

Products:

• Bitter green peppers – 6-8 pods.
• Garlic – 1 head.
• Cilantro – 1 bunch.
• Salt – 1 tbsp. l.

Cooking algorithm:

1. Peel and rinse the garlic, just cut off the tails of the pepper. Cut into pieces.
2. Wash the cilantro and dry it.
3. Using a sharp knife, chop all the prepared ingredients as finely as possible, and then mix with salt.

A real Abkhaz housewife grinds vegetables, herbs and salt in a mortar, but if you want to make the process faster, you can use a meat grinder, passing the mixture through a grate with fine holes twice. This adjika has an amazing taste and an exotic look!

Unusual adjika from gooseberries

Products:

• Green gooseberries (can be slightly unripe) – 1 kg.
• Salt – 1 tbsp. l.
• Red hot pepper – 10 pods (can be reduced).
• Garlic – 300 gr.
• Coriander seeds – 1 tbsp. l.

Cooking algorithm:

1. Wash the gooseberries, garlic (pre-clean it), pepper. Dry. Send to a meat grinder.
2. Grind the coriander in a mortar or grind using an electric coffee grinder. Place into jars.

The most original, but at the same time fast adjika is ready. Store it in the refrigerator and only serve it on special occasions.

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