Adjika for the winter is a unique hot sauce that will be a great addition to any meat. With homemade adjika, you can also cook vegetables for a side dish. In general, adjika is irreplaceable, so be sure to prepare at least a couple of liters.
There are several options for cooking adjika for the winter from tomatoes, which have been repeatedly tested. Each recipe differs from the previous one in the way, cooking time or set of ingredients. Everyone will be able to choose the appropriate option.
Adjika with tomatoes according to the classic recipe - recipe with photo
Incredibly delicious adjika with tomatoes for the winter. Stored for 24 months, subject to proper sterilization and selection of fresh vegetables.
Ingredients:
- 4 kilograms of tomato;
- 200 grams of garlic;
- 2 kilograms of bell pepper;
- 6 pods of red hot pepper;
- 200 grams of sugar;
- 200 ml of refined vegetable oil;
- 2 tablespoons of coarse, non-iodized salt;
- 200 ml of 9% vinegar.
How to cook classic adjika - step-by-step recipe:
Wash the tomatoes thoroughly and remove the stalks. Do not remove the skin. Grind them in a meat grinder or blender. Pour into a heavy-bottomed saucepan and boil. Once the tomato puree has boiled, reduce the gas and cook for 20 minutes.
While the tomatoes are boiling, tackle the peppers. With hot peppers, you need to work very carefully. It is best to wear latex gloves or wash your hands thoroughly. Wash the peppers well and remove the seed box with the stalk. Also cut out the partitions. Peel the garlic and mince it with the peppers, or grind it with a blender. Add to tomato paste.
Pour in vegetable oil, add salt and sugar. Wait for the adjika to boil and mark for another 20 minutes. Pour in vinegar, stir, cook for 2 minutes and turn off.
Spread the hot adjika in dry sterile hot jars, close hermetically with lids and cool slowly, covering with a blanket and leaving in a warm place. Put away for storage only after complete cooling.
Very spicy Georgian adjika with walnuts and tomatoes
It is better to put on latex gloves right away, because the sauce is just incredibly hot. This adjika is ideal for roasting meat. The main thing is not to overdo it, so as not to spoil it. For a chicken weighing one and a half kilograms, there is enough Georgian adjika on the tip of a knife to give the desired spice to the finished dish.
Ingredients:
- Chili pepper - 1 kilogram;
- 200 grams of walnuts;
- 60 grams of coriander seeds;
- 100 grams of suneli hops;
- A bunch of green cilantro;
- A bunch of fresh parsley;
- 300 grams of garlic;
- 300 grams of tomatoes;
- 300 grams of fine non-iodized salt;
- A pinch of ground cinnamon.
Preparation:
Wash the chili peppers thoroughly and soak in cold water for an hour. Remove the pepper, dry it and remove the seeds.
Wash and dry the greens.
Peel the garlic.
Grind chili peppers, tomatoes, garlic, herbs and walnuts through a meat grinder. Add all seasonings and salt and stir. Close the dish with the adjika lid and leave for three days at room temperature. Stir the adjika three times a day with a clean spoon.
Then pour into sterile jars and seal with lids. Store in a cellar.
Adjika for the winter from tomato and carrots
This recipe requires cooking
Ingredients:
- 5 kilograms of tomato;
- 3 hot pepper pods;
- 2.5 kilograms of carrots;
- 3 kilograms of sweet pepper;
- 15 cloves of garlic;
- 150 grams of salt;
- 200 grams of sugar;
- A glass of refined vegetable oil;
- 9% vinegar - 30 ml.
Preparation:
You can take both regular table vinegar and apple cider vinegar.
Pour a glass of water into a saucepan and place the tomatoes cut into large pieces. You do not need to remove the skin and remove the stalk.
Peel the carrots and chop them with a meat grinder.
Wash the bell pepper, dry it and remove the seed box. Mince the carrots through a meat grinder. Next, scroll through the peeled garlic and hot pepper. Do not remove the seeds from the pepper, cut off only the stalk.
Rub the softened tomatoes through a sieve to remove seeds and skins. Combine with scrolled vegetables. Add salt, sugar and cook for 20 minutes. Then add vinegar and cook for another 10 minutes. Pack hot adjika in dry hot jars and close sealed lids. Adjika cooked according to this recipe is stored in the cellar for up to five years.
Adjika with apples
This recipe is definitely impossible to pass by. Incredibly delicious homemade adjika with apples will not leave anyone indifferent.
Ingredients:
- 1, 1 kg of tomatoes;
- 500 grams of sweet red pepper;
- 500 grams of sour apples;
- 3 pods of hot hot pepper;
- 500 grams of carrots;
- 160 grams of garlic;
- A tablespoon of non-iodized salt;
- 125 ml table vinegar (9%);
- 125 ml of refined vegetable oil;
- 100 grams of sugar.
How to cook homemade adjika with apples:
Peel apples and seeds. Wash peppers, remove seeds and stalks. Make a cross cut on each tomato and dip in boiling water for 30 seconds. Remove the skin and cut the stem. Peel the carrots and cut into slices to make it easier to beat with a blender.
Cut off the tail of hot pepper, do not touch the seeds. Grind tomatoes, carrots, apples and peppers with a blender. Set the garlic aside for now.
Place the vegetable puree in a heavy-bottomed saucepan, cover and simmer for 80 minutes. Then add minced garlic, salt, sugar, vinegar and oil. Cook for another 10 minutes. Then put in dry sterile jars and seal hermetically.
Raw adjika with horseradish
An incredibly vigorous seasoning.
Ingredients:
- 2 kilograms of ripe tomatoes;
- 10 medium sized bell peppers
- 3 pods of hot red pepper;
- 150 grams of horseradish root;
- 150 grams of peeled garlic;
- 100 grams of granulated sugar;
- 70 ml vinegar 9%;
- 2 level teaspoons of table salt;
- Dill, parsley - on a bunch.
Step by step cooking:
Make a shallow cruciform incision on the skin of the tomatoes. First, pour boiling water over them, and then immerse them in cold water and peel them off. Cut out the stem.
Cut out the stalk of the bell pepper, remove the seed box and septa.
Peel the garlic. Peel the horseradish root. Better to use gloves.
Rinse the parsley and dill and shake off the water.
Pass the horseradish through a meat grinder, securing a plastic bag at the outlet. This is necessary in order not to burst into tears. Skip all other vegetables and herbs just like that.
Mix all the ingredients for adjika, including salt, sugar and vinegar, pour into a 3 liter sterile jar and close the lid tightly.
Adjika without cooking
This adjika recipe is for those who are for the maximum preservation of all the beneficial properties and taste of the ingredients. It is not stored as long as adjika cooked with heat treatment, but the taste is completely different. Try to cook adjika using this recipe without cooking.
Ingredients:
- A kilogram of tomatoes;
- 300 grams of red bell pepper;
- 60 grams of hot pepper;
- 1 large head of garlic (about 70 grams);
- 60 ml apple cider vinegar;
- 100 grams of granulated sugar;
- 2 level teaspoons of non-iodized salt.
Cooking adjika step by step:
Wash, wipe the tomatoes and remove the stalk. Make a shallow cruciform incision on the skin with a sharp knife and immerse it in boiling water for 20 seconds, and then immediately in cold water. It is easier to do this if you put the tomatoes in a deep sieve. Remove the skin from the tomato.
Wash the bell pepper and remove the stalk, seeds and partitions. Chop into large pieces to make chopping easier.
Wash hot peppers, cut the stem off, and leave the seeds.
Peel the garlic.
All prepared ingredients must be chopped. This can be done with a blender or with a meat grinder.
Add sugar, salt and vinegar to vegetables. Stir well, cover the dishes with adjika and leave for three hours on the table. During this time, the salt should completely dissolve.
Spread adjika in sterile jars, seal with nylon caps and refrigerate. Raw adjika can only be stored in the refrigerator for 4 months.
Adjika with plum
This recipe also requires no cooking.
Ingredients:
- A kilogram of fresh black plums;
- A kilogram of bell pepper;
- 160 grams of garlic;
- 500 grams of finished tomato paste;
- Hot pepper pod;
- One and a half tablespoons of salt.
Preparation:
Wash the plums, dry them, cut them along the groove and remove the seeds. Wash the bell pepper, remove the seed box and stalk. Peel the garlic. Just wash the hot peppers and cut off the tail.
Grind all prepared ingredients in a meat grinder or blender to make a puree. Add tomato paste, salt and stir well to dissolve the salt completely.
Spread the finished adjika in jars, close the lids and put in the refrigerator. No vinegar is needed in this recipe. Due to the addition of tomato paste, adjika acquires its sourness.
How to sterilize adjika jars
- The shelf life of adjika directly depends on how well the banks are sterilized.
- First, rinse the jars and lids thoroughly with a fresh foam sponge and baking soda or laundry soap. Then rinse with running water.
- If you want to cover just a little of the adjika, steam the cans. To do this, put the washed jars with their neck down on a sieve or colander, and pour water into a saucepan and boil. Banks with a volume of up to 1 liter in a water bath must be sterilized for 6-8 minutes. And a larger volume for adjika is not needed.
- Large volume cans are easier to sterilize in the oven. To do this, put clean jars in a cold oven and set the temperature to 120 degrees. When the oven is hot, count for 15 minutes. This time will be enough to sterilize cans up to 1 liter. The screw caps can also be sterilized there. If the lids are with rubber bands, sterilize them separately by steam or in a saucepan of boiling water for 5 minutes. Capron lids for adjika without cooking, sterilize in boiling water for 3 minutes.
Helpful hints:
- Close adjika, which does not require cooking, under nylon lids. Tin cans will not work.
- For long-term storage, place Adjika only in absolutely dry sterile jars. And cover with dry sterile lids.
- Cool slowly. Put the hot adjika, laid out in jars, upside down, cover with a blanket and leave at room temperature until it cools completely. Then turn the cans over and store.
- Store at temperatures from +4 to +10 degrees in places without direct sunlight.
- Choose ripe vegetables for cooking adjika, but without traces of spoilage. Otherwise, the workpiece, despite its vigor, cannot be stored for a long time.
- All vegetables for cooking adjika must be washed well and dried thoroughly. This is especially true for recipes that do not require cooking.
- Hot peppers are best handled with gloves. You can burn your hands, or accidentally rub your eyes with already clean hands and get burned.
