How to make adjika from hot pepper: step by step recipes with photos. How to cook adjika at home for the winter

Spicy, spicy adjika for the winter, using step-by-step recipes with photos, can be prepared at home by both an experienced hostess and a novice keeper of the hearth. A real Abkhazian or Georgian spicy and fragrant seasoning with a refined and recognizable taste of tomatoes and / or peppers can be prepared for the winter according to a variety of recipes. Such an unusual pasta with the addition of spices and herbs will make the taste of many dishes more expressive and interesting.

Home preparation of adjika for the winter, according to the recipes proposed here, will not cause difficulties. Remember that the original products can be very different. You can twist jars of spicy seasoning, even from simple zucchini or apples. Therefore, make preparations for the winter in several ways. Each type of canned adjika can be prepared, even by a novice cook, using the step-by-step recipes with photos collected here.

The best recipes with photos

The last notes

The traditional homemade preparation of adjika, prepared on the basis of tomatoes, is already a little tired of my family. Therefore, I decided to deviate from traditions and prepared for the winter an unusual and very tasty adjika from plums with the addition of tomato paste. A very handy recipe. Such homemade preparation does not require long-term boiling and the products for it are affordable and inexpensive.

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

Every adult at least once in his life tried this seaming. This rich dish is just soaked in the sun and spices. Vegetables, which are the main ingredients, go well in various combinations. Abkhaz cuisine gave an almost perfect recipe, and the Georgians gave their own special flavor. Each people of the Caucasus contributed something of their own, and it turned out to be an abundance of options with different tastes.

It is not surprising that in addition to standard spicy vegetables, everyone tries to add something unique to adjika. So many recipes included cilantro, pumpkin, gooseberries, currants, apples, mushrooms, walnuts and much more. The taste of each seaming is unique and unrepeatable. It is almost impossible to try two identical recipes. Each hostess has her own tricks and preferences. And the result, regardless of the main composition, always turns out to be simply amazing. The sharpness is the main thing and it must be beaten correctly in order to get the perfect option.

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

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

Below are the most popular recipes in my opinion. So let's go:

Benefits for the body

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

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

• Activates metabolic processes.
• Cleanses the circulatory system.
• Increases immunity.
• He is active in the fight against viruses.
• Stabilizes muscle tone.
• Increases intestinal motility.

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

Contraindications

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

• Chronic diseases of the gastrointestinal tract.
• Diseases of the liver and kidneys.
• Dysbacteriosis.
• Increased acidity of the intestine.
• Spasms and pains in the pancreas.

Children and pregnant women should also refuse to consume this sauce.

A simple classic adjika recipe from tomato and garlic for the winter

It is unlikely that anyone will be able to refuse such a delicacy. The result is really worthy and tasty. And most importantly, such a sauce can be consumed with almost every meal.

Ingredients:

• Tomatoes - 2.7 kilograms.
• Karotel carrots - 8 pieces.
• Onion - 4 heads.
• Chili pepper - 4 pieces.
• Bulgarian pepper (gogoshary) - 4 fruits.
• Garlic - 5 heads.
• Sunflower oil - a glass.
• Spices.
• Salt - 75 grams.
• Sugar sand - a glass.
• Vinegar - a glass.

Yield 3 liters.

Cooking process:

1. Prepare and wash all products.

2. Gagoshary clean from seeds and stalks. Cut into large pieces.

3. Process through a meat grinder.

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

5. Pass through the press.

6. Peel and cut carrots.

7. Twist.

8. Prepare hot pepper and chop.

9. Peel the garlic and pass through a press.

10. Peel onions. Grind on a grater.

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

12. Pour in sunflower oil, sugar, salt, spices. Knead. Let it simmer for about an hour more.

13. The amount of contents of the container will decrease by almost half. Before the end of cooking, pour in the vinegar.

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

15. Place in a refrigerator or cellar for further storage.

Watch our video recipe:

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

Adjika from tomato and garlic without cooking

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

Ingredients:

• Tomatoes - 1.5 kilograms.
• Sweet peppers - 2 fruits.
• Garlic - 3 heads.
• Fuck root.
• Chili pepper - a couple of pods.
• Dry adjika - a tablespoon.
• Salt - 50 grams.
• Sugar sand - 100 grams.
• Vinegar - 1/4 cup.

Output - 2 liters.

Cooking process:

1. Prepare all vegetables: rinse, peel, remove seeds and stalks, cut into portions suitable for processing.

2. Pass all products through a meat grinder.

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

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

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

6. Pour into prepared containers.

7. Place in a cool place for further storage.

If desired, the addition of vinegar can be omitted. In this case, the sauce must be stored in the freezer.

Adjika recipe from zucchini you will lick your fingers

Cooking something original and at the same time incredibly tasty is quite simple. For this purpose, it is worth knowing the following recipe in more detail. At the same time, it has a lot of benefits and a wide palette of flavors. And it will take no more than an hour to cook.

Ingredients:

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

Output - 3.5 liters.

Cooking process:

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

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

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

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

5. Sterilize jars. Pour the finished adjika. Spin. Place in a cool place.

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

Recipe for adjika with apples

Soft and tender and at the same time very spicy adjika in such a variety will appeal to everyone. It pairs perfectly with many foods and is a good base sauce for numerous dishes. Most culinary specialists believe that such a recipe is worth mastering and harvesting in significant quantities for the winter.

Ingredients:

• Apples "Simerenko" - kilogram.
• Ripe tomatoes - 4 kilograms.
• Onion - 10 medium heads.
• Garlic - head.
• Salt - 6 tablespoons.
• Cinnamon - a teaspoon.
• Allspice and peas 10 peas each.
• Granulated sugar - 3/4 cups.
• Laurel.

Output - 6 liters.

Cooking process:

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

2. Peel the onion and divide into large slices.

3. Rinse the apples, remove the stalk and core, cut into 4-6 parts.

4. Place all food in a heavy bottomed saucepan. Put on fire. Boil. Boil for 40 minutes. It is necessary that vegetables and fruits become soft.

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

6. Pour in cinnamon. Knead.

7. Continue to cook for about 10 more minutes.

8. Remove from fire. Grind all products using a blender. Add pre-chopped garlic and pour in vinegar. Put it back on the stove.

9. Sterilize jars with lids. Spill adjika. Spin. Put upside down and let stand.

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

Plum preparation method

It is quite possible to create something unique and at the same time unusually tasty, if you are not afraid of experiments. It is not risky to use plums in the cooking process. Thanks to them, special taste qualities are obtained, from which everyone will be delighted. This applies to both adults and children.

Ingredients:

• Plum - 3 kilograms.
• Basil - a bunch or two.
• Seasoning "Hmeli-suneli" - 5-7 tablespoons.
• Tomatoes - 800 grams.
• Dill - 2 bunches.
• Parsley - a couple of bunches.
• Hot pepper - 3 pieces.
• Celery greens - 3 bunches.
• Garlic - 2 heads.
• Salt rock - 50 grams.

Output - 3 liters.

Cooking process:

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

2. Separate from the bones.

3. Chop the basil and add to the berries.

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

5. Remove the seeds from the pepper and cut into small pieces. Wash the tomatoes and cut into quarters.

6. Pour seasoning, salt and spices.

7. Mix with your hands. This will help to get the required juice and facilitate the cooking process.

8. Put on a small fire. This will help the juice to gradually stand out. Boil. Boil for 20 minutes over low heat. Stir constantly.

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

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

Video recipe:

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

Spicy adjika in Abkhazian style - a traditional recipe

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

Ingredients:

• Hot pepper - 3 pods.
• Garlic - head.
• Cilantro - a bunch.
• Basil - a bunch.
• Dill - a bunch.
• Coriander - 2 tablespoons.
• "Hmeli-suneli" - 2 tablespoons.
• Spices and salt.

Yield - 400 grams.

Cooking process:

1. Leave the pepper to dry in the sun for a few days. He must fade.

2. Clean the pods from the contents and remove the stalks.

3. Peel the garlic.

4. Place all products in a blender. Recycle.

5. Chop the parsley and the rest of the greens with a blender. Mix with pepper and garlic.

6. For connoisseurs of rich taste, you can add a small handful of walnut kernels.

7. Salt and add spices. Mix thoroughly.

8. Leave to "rest" for a couple of hours.

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

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

From tomato with horseradish and garlic

Fans of spicy, or rather incredibly spicy and burning, this kind of sauce will be just to your taste. The combination of components is such that a more burning option simply cannot be found.

Ingredients:

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

Output - 2 liters.

Cooking process:

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

2. Add sunflower oil and spices to taste. Rinse dill and parsley and process in a blender. Add to all vegetables. Thoroughly chop the horseradish root.

3. Infuse adjika in the refrigerator or in the basement. After that, it is ready for consumption. If desired, it can be decomposed into banks and placed in the basement.

It is worth warning people with a sick stomach: more than one tablespoon of it should not be consumed. It is incredibly hot, so portions should be dosed.

Eggplant in adjika with a photo

Creating a very spicy and at the same time just an unusual appetizer or even a cold eggplant salad is incredibly simple. At the same time, the main vegetable will still be the main one, and a well-cooked adjika will only frame it with dignity. But the result will be really amazing and incredibly tasty.

Ingredients:

• Eggplant - 1.5 kilograms.
• Tomatoes - 1.5 kilograms.
• Garlic - head.
• Gagoshary (bell pepper) - 3 fruits.
• Chili pepper is a thing.
• Rock salt - 3 tablespoons.
• Sugar sand - a glass.
• Vinegar - 50 milligrams.
• Sunflower oil - 250 milligrams.

Output - 2.5 liters.

Cooking process:

1. Rinse and cut the tomatoes.

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

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

4. Connoisseurs of spice can put more hot chili.

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

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

7. Arrange in sterilized and dried jars. Close the lids, turn over and wrap.

Adjika with eggplant is stored for several years. But, true lovers of spicy snacks will not let it stagnate under any pretext.

• Spicy connoisseurs should not take the seeds out of the chili. It is worth using dried fruits.
• If you want to make adjika softer and more tender, you need to add neutral vegetables: carrots, gogoshars or apples.
• Seaming requires only rock salt.
• A special palette of flavors is given by spices processed with a pestle and mortar. They saturate the sauce more and give it a richness of flavors. Almost any type of spice can be used.
• Pre-calcination and frying of herbs and spices in a pan is considered ideal.
• Using a blender for processing vegetables, you need to make sure that it does not make a simple puree from adjika, and maintain the necessary texture of the sauce.
• Firm and ripe tomatoes are perfect for creating texture and incredible flavor.
• Only metal covers will allow you to save the workpiece for a long time and prevent its damage.

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

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Adjika is a spicy seasoning in the form of a paste sauce, which is made from hot pepper, garlic, salt and spices. It is traditional for Abkhazian cuisine. In Georgian, Armenian, Russian cuisine, it is prepared with various variations - with the addition of vegetables (tomatoes, carrots, apples). It can be red and green: the first is prepared from red pepper, the second, respectively, from green. Below we will present you two traditional adjika recipes - Abkhazian and Georgian.

Adjika in Abkhazian: recipe

Abkhazian adjika is prepared without much difficulty, like all traditional dishes of the Abkhaz people. The culinary specialists of Abkhazia have long adopted the motto: simple, natural, tasty.
Adjika, which is of great importance among Abkhazians, has a spicy taste and excellent aroma, enhances appetite. However, of course, it is not suitable for those who do not like spicy dishes.

Important! Adjika is contraindicated for people with gastritis, increased acidity of the stomach, problems with the kidneys and liver, pregnant women, nursing mothers, and young children.

The nutritional value of the seasoning is 59 kcal per 100 grams of product. It has 1 gram of protein, 3.7 grams of fat and 5.8 grams of carbohydrates. Seasoning is recommended to be added to fish, meat and vegetable dishes, used in dietary nutrition.

The "correct" adjika does not involve adding sugar to it. This is exactly what you can cook using our step-by-step instructions.

Kitchen tools

To prepare this spicy seasoning you will need:

• pan;
• plate;
• the spoon;
• coffee grinder;
• meat grinder;
• garlic press;
• immersion blender.

Ingredients

The following components are put in adjika in Abkhazian style:

• hot red or green pepper (fresh or dried) - 1 kg (it is better to hold fresh pepper for seven days on the balcony so that it wilts);
• whole seeds - 100 g;

• - 100 g;
• - one head;
• fresh cilantro - one bunch;
• salt - two tablespoons.

Important! To avoid burning the skin on the hands, operations with pepper should be done with gloves. You should also protect your face. Hands that have come into contact with the spice should not touch the mucous membranes of the mouth, eyes, nose. And if adjika, when it gets into your mouth, caused you a strong burning sensation, then in no case should you drink it with water - it will be even worse. Put out the "fire" in the mouth will help a small piece of butter, cream, yogurt or milk.

How to do

The preparation of traditional Abkhazian seasoning can be divided into 13 steps:

Adjika in Caucasian style: recipe

The second recipe is also quite simple. Adjika is spicy and fragrant; it is made from two types of pepper with the addition of , which give it a milder taste.

Using the amount of ingredients described below, you will end up with 920 g of ready-made adjika. It goes well with vegetables, fish, meat. If you mix half a teaspoon with sour cream, you will get a delicious barbecue sauce.

Did you know? Abkhaz healers have long recommended adjika as a remedy for diseases of the digestive system. The valuable substances that it contains improve metabolism and blood circulation, and also increase the body's defenses against viral ailments.

Kitchen tools

To prepare the Caucasian seasoning, you will need:

• pan;
• blender.

Ingredients

From the products should be prepared:

• - 185 g (dried for a week);
• hot pepper ordinary (red, green) - 225 g;
• garlic - 200 g;
• walnuts - 150 g;
• coriander - 50 g;
• ucho-suneli (blue fenugreek) - 25 g;
• ground red pepper - 75 g;
• salt (preferably sea) - 150 g.

How to do

Step-by-step instructions for preparing adjika in Caucasian style are as follows:

What else can be added for spice

For piquancy, culinary specialists sometimes add greens:,. Also, to reduce the spiciness, tomatoes are used among the ingredients,

There are a huge number of ways to cook tomato adjika. Recipes can be selected, depending on the skill level of the hostess, both fairly simple and more complex. How is the most delicious tomato adjika prepared for the winter? The best recipes are collected in our article.

But I want to note the fact that each of us has different taste preferences. Therefore, it is not necessary to argue that it is the workpiece prepared according to a certain recipe that is the most delicious. They are all "tastiest" to some extent. And the choice is yours.

Are you looking for the most delicious adjika recipe? Then try this one. Adjika prepared according to this recipe has a mild taste, without excessive spiciness. In addition, this method of cooking has its own zest - these are apples. They influence the taste of the dish so much that it becomes a great addition to any side dish.

Ingredients

• about two kilograms of tomatoes;
• one kilogram of apples (variety is unimportant);
• one kilogram of carrots;
• one kilogram of bell pepper;
• one hundred grams of hot pepper;
• one hundred and fifty milliliters of vinegar;
• one hundred and fifty grams of sugar;
• two hundred milliliters of sunflower oil;
• two hundred grams of garlic;
• fifty grams of salt.

The main role in this recipe is given to tomatoes, as they, interacting with seasonings, give an extraordinary taste. It follows from this that the tomatoes must be neither green nor sluggish.

Cooking method.

1. From pre-washed tomatoes, it is necessary to cut the stalks. Further, if the tomatoes are small, then they are cut into two parts, if large, then into four parts.
2. Apples are peeled and the core is removed. Carrots need to be washed and peeled. Seeds are removed from sweet and hot peppers. Grind everything with a meat grinder, and then transfer the resulting mass to a bowl with a thick bottom or a cauldron.
3. After that, everything is thoroughly mixed with a wooden spoon, and then placed on the stove. Adjika is cooked for 60 minutes, but at the same time it should be constantly stirred.
4. Already at the end (about seven to ten minutes before the end) you need to add garlic, sugar, salt, vinegar. After that, the dish is mixed again, boiled well and poured into jars.
   

Adjika with horseradish

Ingredients

• about two kilograms of red tomatoes;
• one kilogram of sweet pepper;
• three hundred grams of garlic;
• three hundred grams of hot pepper;
• three hundred grams of horseradish (one fresh root);
• two hundred grams of salt;
• two hundred milliliters of vinegar (necessarily 9%).

Cooking method

1. Tomatoes need to be washed and cut off their stalks. The pepper is thoroughly washed, the seeds are removed, the stalk is cut out. Horseradish and garlic are peeled and cut into very small pieces (some housewives prefer to grind these ingredients in a meat grinder).
2. Sweet and bitter peppers, together with tomatoes, are passed through a meat grinder. Next, you need to add salt, vinegar, chopped garlic and horseradish. After thorough mixing, all unnecessary liquid is drained.
3. The resulting mass is laid out in jars and closed with nylon lids. Best stored in the refrigerator on the bottom shelf. As a rule, it turns out about 3 liters of adjika.
   

Adjika with garlic and tomatoes

The most delicious tomato and garlic adjika is suitable for both spicy lovers (adding garlic) and people who do not like too spicy preparations.

Ingredients

• about three kilos of tomatoes;
• 1 kg of Bulgarian sweet pepper;
• 500 g of garlic;
• 150 grams of hot pepper;
• one hundred grams of salt;
• three tablespoons of sugar.

Cooking method

1. Initially, all seeds must be removed from the bell pepper. Then the stalks are removed and the garlic is peeled from the husk. And only after completing all of the above steps, you can start washing all the vegetables.
2. After that, Bulgarian and hot peppers are passed through a meat grinder. Salt and sugar are added to the resulting mixture. After completing all these steps, you need to put the dish in the refrigerator for a day.
3. In the morning, all excess fluid is washed off. After cooking, adjika is placed in pre-prepared jars, and then placed back in the refrigerator for further storage.

Adjika "Kyiv"

Some argue that this is the most delicious adjika. Prepared for the winter, it will appeal to even the most sophisticated gourmets. In addition, it is quite easy and simple to prepare it.

Ingredients

• 5 kg of tomatoes (ripe);
• bell pepper (1 kg);
• sour apples (1 kg);
• carrot (1 kg);
• two tablespoons of salt;
• 2 cups of sugar;
• black and red pepper (one tablespoon each);

Cooking method

1. First you need to wash all the vegetables. The pepper is de-seeded and the core is cut out.
2. Then the peel is removed from the tomatoes (to make it faster and easier to do this, it is recommended to pour boiling water over the tomatoes for five to seven minutes). After that, all the vegetables are chopped in a meat grinder.
3. Oil, sugar, salt, spices are added to the resulting mass. Next, the resulting mixture is placed on the stove and cooked until the desired density is obtained.
4. After it immediately needs to be poured into pre-prepared containers. It is best to store in a cool place - a refrigerator, basement, cellar.

Adjika in Armenian

Despite the duration of the cooking process, adjika made according to this recipe will not leave you and your guests indifferent to its taste.

Ingredients

• about 5 kilograms of tomatoes (ripe);
• 0.5–1 kilogram of garlic;
• 0.5 kilograms of hot capsicum;
• salt (to taste).

Cooking method:

1. Vegetables need to be washed and cleaned of seeds and core. Garlic, peppers and tomatoes are ground in a meat grinder. Salt is added to the resulting mass.
2. Then the dish must be left in an enamel bowl for a period of ten to fifteen days. This time is necessary for adjika to ferment, and every day it needs to be stirred.
3. It is important to remember that tomato juice should be drained before garlic and pepper are added to the dish. If this is not done, then adjika will seem undersalted.
   

Adjika "Restless Sinner"

This recipe is perfect for lovers of "thrill" sensations. Having tried such adjika, everyone will appreciate its peppercorn.

Ingredients

• about 2 kilograms of tomatoes (red);
• twenty pieces of sweet pepper;
• ten - fifteen pieces of hot pepper;
• 400 grams of garlic;
• three sticks of horseradish;
• two bunches of parsley;
• two bunches of dill;
• four tablespoons of salt;
• four tablespoons of sugar;
• vinegar to taste (required 9%).

Cooking method.

1. Before preparing this dish, you need to thoroughly rinse all vegetables, and then rid them of seeds and stalks.
2. After that, the vegetables need to be chopped with a meat grinder or blender. Salt, sugar and a little vinegar are added to the resulting mass.
3. Everything is thoroughly mixed and poured into pre-prepared jars. Banks are closed with polyethylene lids.

Adjika "Vigorous"

This adjika will appeal to real men. It goes well with almost all products, but acquires a special taste with fish dishes.

Ingredients

• about five kilos of tomatoes (ripe);
• five to six heads of garlic;
• one hundred grams of salt;
• one hot pepper;
• six large horseradish roots;
• one sweet pepper.

Cooking method.

1. Vegetables are washed in cold water, all seeds and stalks are removed, and then twisted in a meat grinder. Salt and chopped garlic are added to the resulting mass.
2. Then the dish is thoroughly mixed, after which it can be laid out in prepared containers. Must be stored in the refrigerator.

Adjika "Adjarian"

Real adjika, which is made on the basis of such irreplaceable ingredients as hot red pepper and garlic. Naturally, other vegetables and spices are added for a variety of taste sensations. It is not only tasty, but also useful. Only its excessive use can be harmful to health.

Ingredients

• about five kilos of tomatoes;
• one kilogram of carrots;
• kilogram of bell pepper;
• five to ten pieces of hot pepper (to taste);
• half a kilogram of onions;
• half a liter of vegetable oil;
• five - seven heads of garlic;
• salt (to taste).

Cooking method

1. Wash vegetables. Next, the tomatoes must be rid of the core and stalks, the pepper is cleared of seeds.
2. Then you need to divide the tomatoes, bell peppers and onions into 2-4 parts. All ingredients are scrolled in a meat grinder.
3. After that, vegetable oil, salt and pre-chopped garlic are added. Everything is well mixed with a wooden spoon and put on fire. Cooking time is two hours.
4. Stir periodically. After cooking, the dish must be decomposed into jars and rolled up.

Adjika "Home"

The recipe for the most delicious homemade adjika in this case is good because the dish is easy to prepare. It is also worth noting that the workpiece prepared in this way does not have to be stored in a cool place. Even when stored in a warm room, the taste of this adjika does not deteriorate.