Home Product ratings Adjika from tomato in Armenian style. Armenian adjika for the winter. Deliciously spicy adjika

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Adjika from tomato in Armenian style. Armenian adjika for the winter. Deliciously spicy adjika

My friends always cook adjika with the whole family - mom and dad, two daughters, and then their husbands joined this friendly company. And they prepare it according to different tastes and preferences. But they get pleasure from good common work, and from pride that we can make our favorite seasoning together and cheerfully, and from the opportunity to brag to our friends... In a word, we organized a small autumn family holiday and are happy!

Adjika is prepared according to different recipes, for large and smaller jars. Some people prepare mild adjika, like tomato paste, but it can be made spicy even in winter. Some people dry horseradish for this purpose; you can grind it and add it to taste in adjika or tomato paste in winter, or dilute it with apple cider vinegar - it turns out very tasty. But the most classic recipe is generally only red chili peppers, no tomatoes, it is very salty and spicy, this is not a snack recipe, it’s a sauce! To prepare adjika, various fresh and dry herbs were previously used, so adjika could be not only red in color. There are many recipes for it, there are both family and local recipes - depending on who you like best or how you usually do it. Adjika can be stored in refrigerators, and not just in the freezer or cellar. And if you are making it for storage in the cellar, add more horseradish (it is a strong antiseptic). You can also add carrots to it. And vinegar (which is in some recipes) is optional, add more pepper (hot if you like it hotter, and paprika if you like it milder).

Adjika - originally from the Caucasus, Abkhazian and Megrelian spicy and aromatic paste-like mass of red pepper, garlic, herbs (dried and green), walnuts, salt. Initially there are no tomatoes in it at all! It was first used by shepherds who fed their animals with salt: it caused thirst and the sheep gained weight faster. But salt was expensive, and to prevent shepherds from stealing, they began to add pepper to it. Cunning shepherds adapted and used this mixture as a seasoning, adding the most fragrant spices: cilantro, suneli hops, garlic.

ADJIKA CLASSIC

Real adjika is only pepper, without tomatoes. Rubber gloves are required because... the mixture burns your hands. Not everyone can eat it. This is a classic recipe. For 1 kg of red chilli pepper - 0.5 kg of garlic, 3/4 cup of salt, grind No. 0, 0.5 cup of mixture: coriander, suneli hops, dill seeds, rubber gloves. Option: you can replace most of the hot pepper with sweet paprika, for example 800 g of paprika and 200 g of hot pepper, then the adjika will become less hot, this is quite satisfactory for many. Cut off the stalks of the pods, shake out the seeds and grind in a blender (if using a meat grinder, then skip three times), do the same with the garlic, chop the coriander and dill seeds, mix everything thoroughly. At the end, add salt - you should get a homogeneous paste. You can add chopped fresh herbs - cilantro and dill, but then the color of adjika will not be so bright and attractive.

ADJIKA RED GEORGIAN

1. 1 kg of dry hot red pepper, 50-70 g of coriander seeds, 100 g of suneli hops, a little ground cinnamon, 200 g of walnuts, 300-400 g of hot salt, about 300 g of garlic. Soak the hot red pepper for 1 hour pepper, add coriander, suneli hops, cinnamon, nuts, garlic, salt, mince 3-4 times through a fine grinder. 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.

2. 2 parts suneli hops, 2 parts red pepper, 1 part garlic, 1 part coriander (ground cilantro seeds), 1 part dill. Mince the pepper and garlic, add spices to them, you can also add finely crushed nuts. Sprinkle the mixture with coarse salt, pour in 3-4% wine vinegar to form a moist, thick paste, seal - it keeps well. It is very good to coat lightly boiled chicken with it inside and out and place in the oven until cooked.

3. Red pepper (there should be more than half of the whole mixture) pass through a meat grinder, add dry cilantro, suneli hops, or saffron. For taste, finely ground walnuts are suitable, but not too many. Add salt to taste, the exact proportions are not very important, but be sure to use rubber gloves when preparing adjika.

ADJIKA ARMENIAN

5 kg of whole tomatoes, 1 kg of garlic, 500 g of hot peppers, salt to taste. Mince everything, add salt and leave in an enamel bowl for 10-15 days so that the adjika ferments, remembering to stir it daily.

You need to salt the tomato juice before adding the garlic and pepper, otherwise the taste of salt will not be felt later.

ADJIKA KIEVIAN STYLE

5 kg of ripe tomatoes, 1 kg of bell pepper, 1 kg of apples (the more sour the better), 1 kg of carrots, 2 tbsp. spoons of salt, 200 g of sugar, 400 g of vegetable oil, 2 tbsp. spoons of red hot pepper (you can put 1 tablespoon of black plus 1 tablespoon of red). Pass all vegetables through a meat grinder (it is better to first peel the tomatoes or put them through a juicer (to make the tomatoes easy to peel, pour boiling water for 3-5 minutes) Season with butter, sugar, salt, spices, then cook for 2-3 hours until the desired consistency. Pour hot into sterilized jars, roll them up.

HOMEMADE KETCHUP, tomato paste

1 kg tomatoes, 300 g onions, 1 tsp. ground pepper, 5 cloves, 3 tsp. salt, 0.5 tbsp. Sahara. Cook until the onion is ready - you will get excellent homemade ketchup!

ADJIKA WITH TOMATOES

RECIPE 1 - COLD. For 3 kg of tomatoes - 1 kg of sweet pepper, 0.5 kg of garlic, 150 g of hot pepper, 0.5 cups of salt, 3 tbsp. l. Sahara. Grind everything, mix, add salt and sugar, leave overnight. In the morning, drain the excess liquid and put the adjika into jars and store in the refrigerator.

RECIPE 2 - HOT. Please note that this recipe is not for a snack, but for preparing for a long winter. Do you want 1-2 tablespoons of salt for the table? For 3 kg of tomatoes - 2 kg of sweet pepper, 300 g of garlic, -150 g of hot pepper, 0.5 cups of sugar, 0.5 cups of 9% vinegar, 1 cup of sunflower oil, 0.5 cups of salt (in this case it will turn out VERY a salty snack that is eaten a little at a time, and for the more familiar version you will need much less salt, just a couple of tablespoons - try to taste), 400 g of fresh herbs: cilantro, dill, celery, coriander, suneli hops to taste , Walnut. Mince the tomatoes and peppers, stir, add oil and simmer 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 and let it brew - the adjika is ready. There are many shades of taste of this adjika, you just need to change the dosage of additives, spices and seasonings. You can also change the proportions and main components by adding, for example, apples, carrots, horseradish, and eggplants. This recipe will require much less salt, only 1-2 tbsp. spoons.

RECIPE 3 - WITH APPLES. For 2.5 kg of tomatoes - 500 g carrots, 500 g sour apples, 500 g bell pepper. Grind everything in a meat grinder, add 250 g of vegetable oil. Cook the resulting mass over low heat for 2 hours. Add 100 g of chopped garlic, 1-2 pods of hot pepper without grains (depending on their size and your taste), 250 g of 9% vinegar, 2 tbsp. spoons of salt, 100 g of sugar. Mix everything thoroughly, bring to a boil, put it hot into jars and roll up.

RECIPES WITH APPLES

1) Ripe red tomatoes 2.5 kg, 500 g each sweet and sour apples, sweet bell peppers and carrots, 50 g each dill and parsley, peeled garlic 120 g, 75 g red hot pepper, vegetable oil 250 g, 2 tbsp . l. 9% vinegar, black pepper and salt. Peel apples and peppers from seeds, cut into slices, cut tomatoes into 6 parts, carrots into small pieces. Pass everything (except the greens) through a meat grinder. Add vegetable oil to the vegetable mass, 2 tbsp. spoons of vinegar, black pepper, salt to taste, pour everything into an enamel saucepan and cook for 2 hours over low heat, stirring occasionally, at the end add finely chopped herbs, pour adjika into sterilized jars, boil for 20 minutes and roll up the lids.

2) 2.5 kg of tomatoes, 2 kg of pepper, 1 kg of carrots, 1 kg of sour apples, 1 tbsp. sugar 1 tbsp. rast. butter, 1 tbsp. peeled garlic cloves, 1 tbsp. salt, 50 g vinegar, 1-2 pods of hot pepper. Grind vegetables and fruits in a meat grinder, mix, simmer for 1 hour, stirring. Then add grated garlic, butter, sugar, salt, simmer for another 5 minutes, add vinegar and turn off. Place hot adjika into sterilized jars, roll up and place, upside down, under a blanket until it cools.

3) 5 kg of tomatoes, 1 kg of carrots, sweet peppers and apples, 7 pods of hot red pepper, 250 g of garlic, 0.5 l of sunflower oil, salt. Scroll through the tomatoes, carrots, apples, sweet and hot peppers, stir and cook for about 2.5 hours. Add finely chopped garlic, sunflower oil, salt to taste, cook for another 10 minutes. Transfer the finished product into prepared jars and roll up.

SALSA

Salsa is a Mexican seasoning similar to adjika. 450 g peeled and seeded tomatoes, 1 onion, 3 chopped cloves of garlic, chopped bunch of cilantro, 2 hot peppers, green bell pepper, 2 tbsp. tablespoons (30 ml) lemon juice, 1/2 teaspoon salt. Chop the tomatoes, chop the onion, put in a bowl along with the garlic and cilantro. Finely chop the hot pepper and mix it with the tomatoes. Remove seeds and veins from green peppers, chop finely, mix with tomatoes, lemon juice and salt. Before serving, cool for half an hour.

Fans of spicy dishes will be pleased with new versions of adjika with bell and hot peppers. The cooking process is quite simple, but it will take time. Step-by-step instructions are provided below, but if you have any questions, you can use the video of preparing adjika for the winter and recipes with photos. The seasoning is worth the time. The taste can be described in one phrase - you'll lick your fingers!

Adjika recipe with hot pepper

Ingredients

Servings: – + 13

red bell pepper 1 kg
ripe hot pepper 4 things.
tomatoes 1 kg
garlic 50 g
sunflower oil 2 tbsp.
salt 1.5 tbsp.
sugar 2 tbsp.
vinegar 3 tbsp.

Per serving

Calories: 85 kcal

Proteins: 1.7 g

Fats: 3.4 g

Carbohydrates: 11.8 g

60 min. Video recipe Print

At the very beginning of the process, it is necessary to steam the jars and tin lids. Since there will be no additional sterilization, we will approach this stage responsibly.

We wash the tomatoes and fresh hot peppers, from which we remove the seeds. Pepper is a very important component in adjika, so be sure to choose red one. If you add green, the brightness of the color will be lost.

We pass sweet peppers and tomatoes through a meat grinder. You can grind the vegetables with a blender, but then the adjika will turn out to be liquid in consistency. Pour the products twisted in a meat grinder into a saucepan, roasting pan or cauldron and place on low flame. Let the vegetables simmer for 40 minutes.

Peel the garlic and chop it finely. Pass the hot pepper through a meat grinder.

Add garlic and hot pepper to the pan with peppers and tomatoes and let simmer for another 15 minutes.

At the very end, add granulated sugar, salt, acetic acid and sunflower oil to the vegetables, mix all the ingredients and turn off the heat.

Pour hot adjika into jars, roll up and leave to sit at room temperature. Do not touch until completely cool. After a few days, we hide the jars in the pantry. The ingredients are for 2 liter jars.

Advice: if there is no tomato, you can use tomato paste, but the taste will be different from the original.

Adjika recipe with bell pepper

Number of servings: 7

Cooking time: 1 hour 10 minutes

Energy value

calorie content – 53.4 kcal;
proteins – 2.1 g;
fats – 0.1 g;
carbohydrates -11.1 g.

Ingredients

bell pepper – 1 kg;
hot pepper – 1 pod;
garlic – 5 cloves;
coriander – 1 pinch;
greens – 1.2 bunches;
salt – 1 tsp;
sugar – 3 tsp;
vinegar - 1 tbsp.

Step-by-step preparation

We wash and sterilize the jars in the oven or steam.
We begin to prepare: rinse the hot (chili) and bell peppers under running water. Peel the garlic.
Grind all the peppers and garlic in a blender. Pour the resulting mass into a saucepan and set to cook on the fire. Let it simmer for half an hour.
Add salt, granulated sugar, herbs, coriander and vinegar. Leave the adjika on low heat for another 10 minutes.
Pour into jars and seal. After complete cooling, we move the preparations for storage in the pantry. The ingredients are for 1 liter jar.

For those who do not like spicy food or for some reason cannot eat it, we recommend preparing adjika for the winter only from bell peppers. It won’t turn out to be as spicy as the spicy one, but it will also be very tasty. It’s up to you to decide which adjika to cover, but according to any of these recipes it will turn out tasty and spicy. This appetizer goes well with meat, potatoes, jellied meat, fish and any porridge. It is a good seasoning for barbecue and fried chicken. So be sure to prepare a couple of jars of adjika for the winter for your family.

Armenian adjika is a dish in the form of a sauce that is liked not only by residents of Armenia. A spicy sauce that will not only brighten up the taste of many main courses, but also mask any imperfections. And adjika is a supply of vitamins for the whole year, which does not run out even in the form of preservation.

How is Armenian adjika prepared for the winter?

Classics of the genre

Armenian adjika in its traditional version is the basis for variations of the basic recipe for this dish. Classic adjika can be tasted not only in its homeland - Armenia, but also prepared with your own hands.

The ingredients of this Armenian culinary masterpiece are:

ripened red tomatoes - 3 kg;
bell peppers - 2 kg;
hot chili pepper - 300 g;
hot garlic - 200 g;
mixture of greens - 200 g, with cilantro required, and other options - optional;
hops-suneli - 30 g;
sunflower oil - 200 ml;
granulated sugar - half a glass;
salt (preferably sea salt) - a third of a glass;
9 percent vinegar - 100 ml.

Without excluding anything from the presented list, we begin to prepare the classic Armenian adjika.

Prepare the base - tomato puree. To do this, the corresponding vegetables are ground through a meat grinder, grater or using a blender into puree. And in this form, the tomatoes are sent to the fire to slowly boil.
Sweet and bitter peppers are peeled from seeds and stalks, and the pulp is twisted in a meat grinder and added to the puree simmering on the stove.
The puree with pepper is boiled moderately for 10 minutes, after which the oil is added and left for another 60 minutes.
Meanwhile, while it is boiling, mix salt, sugar, herbs, suneli hops and garlic in a blender.
As soon as the hour has passed, vinegar and the prepared seasoning mixture are added to the puree. Stir.
Leave the finished adjika to cool.

And after the dish has cooled, it can be used directly for food, or put into sterilized jars and put away before winter sets in.

Armenian adjika with herbs and sweet pepper

This version of adjika has an even sharper and richer taste. But in order to obtain such qualities of adjika, it is better to roll it in jars and store it until winter.

And the composition of Armenian adjika from bell peppers with herbs looks like this:

2 kg of the hottest capsicum;
300 grams of tomato paste;
3 kg of sweet pepper;
300 grams of garlic;
a bunch of cilantro;
5 grams of coriander;
300 grams of onions;
a glass of sunflower oil;
a tablespoon of salt.

And now the stages of preparing incredibly spicy adjika:

Bell peppers are cleaned of all excess.
Next, prepare the hot pepper in the same way as the Bulgarian one.
Garlic and onions are passed through a meat grinder. But separately from each other.
Separately from garlic and onions, sweet and hot peppers are passed through a meat grinder.
The cilantro is cut finely and finely.
Now pour oil into a hot frying pan in which the onions are fried.
After 5 minutes, add garlic to the onion.
After another 5 minutes, peppers are poured into the pan.
The contents of the pan are stewed until the vegetables turn golden brown.
Then pour the mixture with tomato paste, salt, ground coriander and chopped cilantro.
Everything simmers in a frying pan for 20 minutes.

And only then the prepared adjika is distributed into jars and put away in the pantry.

Deliciously spicy adjika

Adjika recipes in Armenian are distinguished by their sharpness and piquantness. Therefore, lovers of food with “spark” should include this dish in their diet.

To make hot Armenian adjika, prepare this:

red bell pepper - 2 kg;
scalding hot pepper pods - 6 pcs.;
garlic - 2 heads;
salt - 2 tbsp. l.;
vinegar (9%) - 3 tbsp. l.

Instructions for preparing hot sauce:

Peppers of all types must be washed, cleaned of everything unnecessary and, most importantly, dried. If you use wet peppers, then adjika will not last long. And one more thing: there is no need to remove the hot pepper seeds - all the heat is in them.
Garlic cloves are peeled.
Peppers and garlic are passed through a meat grinder.
Vinegar and salt are added to the resulting slurry. Stir everything with a dry spoon.
Jars and nylon lids are sterilized. Ready-made adjika is laid out in them and used for its intended purpose. And if you store it in the refrigerator, you can extend the shelf life of adjika by a year.

Adjika with apples

If the rich apple harvest has nowhere to go (it would seem), then use these fruits for adjika. Yes, they will fit perfectly there: they will add a slight sweet tint to the taste, and slightly smooth out the sharpness and acetic acid.

For an unusual recipe you need to take:

tomatoes - 1 kg;
bell pepper - half a kilo;
sour apples - 200 grams;
onions - 200 grams;
garlic cloves - 100 grams;
hot pepper - 2 pods;
sunflower seed oil - 150 ml;
9 percent vinegar - 2 tbsp. l.;
sugar - 1 tbsp. l.;
salt - 1.5 tbsp. l.

To make apple-spicy Armenian adjika, follow these steps:

Prepare a meat grinder - manual or electric. Pass through its mechanism: tomatoes, hot and sweet peppers, apples, onions.
The prepared mixture is transferred to a deep saucepan, sunflower oil is added to it and placed on the stove. Bring to a boil over high heat, and then reduce it, but so that the boil does not stop, it only reduces its intensity. Leave for 60 minutes.
Peeled garlic is grated or passed through a garlic press. Add garlic pulp to the mixture in the pan.
Salt, sugar, vinegar is poured and everything is thoroughly stirred.
Cover the pan with a lid, do not add intensity to the fire, and cook the adjika for another hour. During this time it will become thicker.
While the sauce is coming to its logical conclusion, jars and lids are sterilized. And when everything is prepared, the sauce is distributed into glass containers, covered with lids and put away until ready to use.

No-cooking option

"Are you still cooking? Then we're coming to you!" - so, paraphrasing the well-known advertising phrase, you can apply it to adjika. This does not mean that we discourage you from cooking this sauce, but we encourage you to try a recipe that eliminates this action. This will save a lot of time.

Take:

tomatoes - 1 kg;
bell peppers - 2 kg;
garlic heads - 2 pcs.;
red hot pepper - 250 grams;
vinegar (9%) - 200 ml.
sugar - 5 tbsp. l.;
salt - 5 tbsp. l.

Culinary process:

All vegetables specified in the recipe must be ground in a blender.
Pour the whole mass into a deep bowl, add salt, sugar and vinegar to it. Stir until smooth.
Sterilize jars.
Place the sauce in jars and cover with lids. You can try it right away.

Adjika with zucchini and tomato paste

This recipe for Armenian adjika is very unusual, since in the classics it is a sauce made from peppers and tomatoes. And here there are also zucchini. It turns out delicious.

For zucchini adjika in Armenian, take:

young zucchini - 1.5 kg;
store-bought or homemade tomato paste - 100 g;
garlic heads - 2 pcs.;
table salt - 1 tbsp. l.;
hot red peppers - 2 pods;
granulated sugar - 1 tbsp. l.;
table vinegar (9%) - 50 ml;
sunflower oil - 50 ml.

Cooking steps:

The ends of the zucchini are trimmed and the peel is removed. Cut the vegetables in half, remove the seeds, and cut the fruits themselves into pieces 2-3 cm wide.
Peppers are peeled, garlic too.
Zucchini, peppers, and garlic are passed through a meat grinder. Place everything into a saucepan, add butter, salt, sugar, and paste. Cook over low heat for 40 minutes.
Add vinegar 5 minutes before the end of cooking.
Banks are sterilized.
Place the adjika into jars and put it away for storage.

Opponents of tomato paste can replace it with a homemade analogue - tomato paste.
A couple of tablespoons of ground paprika will give the sauce a deeper red color.
Sugar is an optional ingredient in adjika.
Greens will complement the richness of flavor.

Conclusion

Armenian adjika has long ago acquired a “Russian soul”. After all, this dish has been prepared so often and for a long time in Russian families. There are many recipes for this dish, but one thing remains unchanged - the spiciness of adjika.

Red pepper adjika is a spicy appetizer that perfectly complements meat, fish or vegetable dishes. In this article, you will learn several ways to prepare it, and then you can easily bring our recipes to life in your kitchen.

Adjika with and tomatoes

Here is a recipe for a simple homemade snack that is very quick and easy to prepare.

You will need the following ingredients:

Bulgarian red pepper - one and a half kilograms.
Tomatoes - one kilogram.
Horseradish - to taste.
Garlic - three heads.
Vegetable oil - 100 ml.
Sugar and salt - one tablespoon each.
Dry spices “For adjika” - one tablespoon.

Raw red pepper adjika is prepared as follows:

Peel the peppers, horseradish and tomatoes, and then cut the vegetables into large pieces. After that, pass them through a meat grinder.
Combine the resulting mass with vegetable oil, sugar, spices, chopped garlic, vinegar and salt.
Transfer the adjika into sterile jars and close them with lids.

The snack can be used immediately. Serve it with meat and vegetables, add it to first and second courses when cooking.

Adjika from red hot pepper

This appetizer will delight you with its deep, rich taste and ease of preparation.

Take these products:

100 grams of hot pepper.
500 grams of sweet bell pepper.
A tablespoon of vinegar.
50 grams of salt.
100 grams of garlic.
One and a half kilograms of tomatoes.

Adjika from red pepper without tomatoes is prepared as follows:

Prepare all vegetables for processing, wash and peel.
Using a meat grinder, grind the products, and then adjust them to the desired taste with salt and pepper. If desired, you can add aromatic herbs and ground pepper to them.

Adjika can be put into jars and rolled up. But we offer you a special storage method. To do this, place the snack in ice trays and freeze it in the freezer. After this, transfer the adjika into a sealed bag, close it tightly and return it to the freezer. Now you can use the snack at any convenient time.

Adjika from tomatoes and sweet peppers

Fresh vegetables that have not undergone heat treatment retain their beneficial qualities better. For this snack we will use:

Sweet bell pepper - 700 grams.
Tomatoes - two kilograms.
Garlic - one head.
Hot pepper - two pieces.
Salt - four tablespoons.
Vegetable oil - 100 grams.
Ground pepper - to taste.
Spices (hops-suneli, basil, thyme) - three tablespoons.
Tomato paste - two tablespoons.

How is adjika made from red sweet pepper? Read the detailed recipe here:

Process and chop all vegetables using a food processor. Don't forget to remove the seeds from the hot pepper before doing this.
Combine the resulting mass with tomato paste, salt and spices.
Add vegetable oil to the adjika, transfer the snack into jars and store it in the refrigerator.

Now you can complement your main dishes with delicious and aromatic homemade sauce.

Armenian adjika for the winter

The secret of this original snack is to use a lot of greens. It is she who gives this simple dish a special taste and unique aroma.

List of required ingredients:

Tomatoes - three kilograms.
Bell pepper - two kilograms.
Chili pepper - 300 grams.
Garlic and herbs - 200 grams each.
Khmeli-suneli - 30 grams.
Sugar - half a glass.
Sea salt - a third of a glass.
Vinegar 9% - 100 ml.

Read the recipe for red pepper adjika for the winter below:

Grind the tomatoes using a blender, transfer the resulting puree into a saucepan and place it on the fire.
Peel the peppers, chop them and add them to the boiling tomatoes.
Cook the foods together for ten minutes, then pour in the oil and reduce the heat.
While the adjika is cooking (this process will take one hour), prepare the dressing. To do this, mix spices with chopped herbs, sugar, salt and garlic. Grind the products with a blender and mix.
Combine the finished adjika with the dressing and wait until it has cooled completely.

Transfer the snack into sterile jars, close them with lids and place them in the refrigerator.

Adjika for the winter with horseradish

Here is a proven recipe for aromatic and tasty adjika. This snack can be easily stored for a year in the pantry or any other cool place.

Required ingredients:

Tomatoes - one kilogram.
Bell pepper - 500 grams.
Garlic - 150 grams.
Hot pepper - 150 grams.
Horseradish - 150 grams.
Salt and vinegar - a third of a glass each.
Vegetable oil - one glass.

Adjika from red bell pepper is prepared quite simply for the winter:

Wash the vegetables and peel the garlic and horseradish.
Grind the prepared products using a blender and place them in a pan of suitable size.
Pour vegetable oil into the vegetables and cook adjika over medium heat for an hour.
Add vinegar and salt to the food. After this, cook the future snack for another 40 minutes.

Transfer the cooled mixture into clean jars and seal. Use the sauce as an accompaniment to meat or vegetables.

Adjika from peppers and tomatoes for the winter

If you want to prepare a snack that will last for a long time, then pay attention to this recipe.

Products:

Tomatoes - two kilograms.
Hot pepper - 200 grams.
Bell pepper - 900 grams.
Garlic - 200 grams.
Greens - 15 grams.
Refined sunflower oil - 100 ml.
Vinegar 9% - 70 ml.
Sugar - three tablespoons.
Salt - one and a half tablespoons.

Adjika is prepared from red hot pepper as follows:

Wash and peel the vegetables.
Slice the peppers, remove seeds and stems.
Grind the prepared products in a food processor.
Transfer the resulting puree into a saucepan and bring it to a boil. After this, reduce the heat and cook the adjika for 35 minutes.
When the specified time has elapsed, pour oil and vinegar into the saucepan and add spices. Cook the sauce for another half hour.

Place the snack in clean jars and sterilize it along with the lids. Roll up the blanks and turn them upside down. After a day, send the adjika for storage in a suitable place.

Spicy adjika for the winter

In winter it is simply impossible to do without your favorite hot pepper sauce. This appetizer has a spicy taste and can perfectly complement any lunch or dinner. To prepare delicious adjika we will use:

500 grams of red bell pepper.
500 grams of hot chili.
150 grams of garlic.
Three tablespoons of coriander.
Salt to taste.

Read the red pepper adjika recipe here:

If you want the snack to last longer, keep the peppers at room temperature for several days. When the vegetables have wilted a little, chop them, peel them from seeds and remove the stalks.
Grind coriander and cilantro in a mortar.
Place the peppers, garlic and half of the prepared spices into the bowl of a food processor.
Transfer the resulting mass into a deep bowl, add salt and the remaining spices. Mix all ingredients.

Place the adjika into the treated jars and close them with lids. Store the snack in a cool, dark place.

Hot adjika made from hot peppers

This delicious sauce will be a great addition to the first and second courses. If you love spicy snacks, then try this recipe.

Hot pepper - 500 grams.
One carrot.
Water - 700 ml.
Tomato paste - 250 grams.
Sunflower oil - 80 ml.
Sugar - 300 grams.
Salt - one tablespoon.
Vinegar 70% - half a teaspoon.
Garlic - two cloves.

Read carefully the simple recipe for your favorite snack:

Adjika without red pepper is ready. You can skip rolling up some of the appetizer and eat it right away.

Adjika "Russian"

This pleasant snack has a moderately spicy taste and perfectly complements pasta, potatoes and meat dishes.

To prepare it you will need:

Tomatoes - eight kilograms.
Red bell pepper - one kilogram.
Red chili - two pieces.
Onions - one kilogram.
Garlic - five cloves.
Parsley - two bunches.
Vegetable oil - 300 grams.
Mayonnaise - 300 grams.
Dry mustard - one tablespoon.
Black pepper - one teaspoon.
Salt - three tablespoons.
Sugar - eight tbsp. spoons
Vinegar essence - one teaspoon.

If you don’t know how adjika from red pepper is prepared for the winter, then carefully read the detailed recipe for a bright snack:

Sort, wash and peel the vegetables.
Pass them through a meat grinder along with the herbs.
Transfer the puree to a suitable sized bowl, add salt and season with spices.
Cook the food for one hour.
Combine the sauce with mayonnaise, mustard and vinegar. Cook the adjika for another half hour.

Roll up a snack. From the specified set of products you will get ten half-liter jars.

Adjika for the winter

Here is a recipe for a rather spicy snack. If you want to soften its taste, then reduce the amount of hot pepper.

Required Products:

Two kilograms of sweet peppers.
Five hot peppers.
200 grams of garlic.
100 ml apple cider vinegar.
Eight spoons of sugar.
Two spoons of salt.

Adjika from red pepper for the winter is prepared quickly and simply. We have described the recipe for its preparation below:

First, remove the seeds from the pepper and cut it into large pieces.
Peel the garlic.
Chop the prepared vegetables.
Place the vegetable mass in a saucepan, and then add salt, vinegar and sugar to it.
over medium heat for a quarter of an hour.

All you have to do is put the hot snack into sterilized jars and roll it up. Don't forget to turn the containers upside down and cover them with a thick blanket. When the adjika has cooled, move it to the refrigerator or cellar.

Adjika from apples and peppers

Try a great snack that has a tangy-sweet taste. To prepare it you will need the following ingredients:

Tomatoes - two and a half kilograms.
Carrots - one kilogram.
Bell pepper - one kilogram.
Apples - a kilogram.
Garlic - 200 grams.
Hot chili - three pieces.
Salt - a quarter cup.
Vinegar 3% - one glass.
Vegetable oil - a full glass.

Even an inexperienced housewife can handle this simple recipe. Adjika from red bell pepper is prepared as follows:

Cut the peppers into strips and cut the tomatoes into quarters.
Wash the apples and cut into slices, remembering to remove the core.
Peel the carrots and cut into pieces.
Grind the prepared products so that you get a homogeneous mass.
Mix the puree with salt, vinegar and sugar. Boil the vegetables for one hour, then add chopped garlic and vinegar.

Pour adjika into pre-prepared jars and then seal them with lids.

Abkhazian red hot pepper appetizer

Treat your family and friends to delicious adjika made from fresh vegetables. This snack doesn't last very long, so we recommend consuming it right away.

Ingredients:

Hot pepper - 500 grams.
Garlic - 15 cloves.
Ground coriander - three teaspoons.
Dill or fennel seeds - two teaspoons.
Dried basil - two small spoons.
Walnuts - ten pieces.
Salt - to taste.

Adjika made from red pepper with bright spices is very simple to prepare:

Wash the peppers and remove the stem from each. After this, fill them with water and leave for three hours.
Grind all the spices using a coffee grinder, and pass the vegetables and nuts through a meat grinder twice.
Mix all the prepared products, add salt to them.

Immediately place the adjika into clean jars. Store the snack in the refrigerator and use it as needed.

Conclusion

Many people like red pepper adjika for its original taste and aroma. You can add any seasonal vegetables and even fruits to it. If you like spicy snacks, then use garlic and onions to prepare adjika. Don't be afraid to experiment - just choose any recipe you like and feel free to start cooking.