Adjika with tomato paste for the winter

Adjika with tomato paste for the winter is a universal sauce for meat and fish dishes. Preparing adjika is not difficult. Some options from the selection do not require heat treatment at all, which significantly saves time. Without exaggeration, anyone can cope with the recipes. A spicy addition to homemade food will forever discourage the desire to use store-bought sauces. The number of components and their proportions can be easily adjusted to suit you.

Adjika from bell pepper with tomato paste for the winter

Adjika made from bell peppers with tomato paste turns out to be quite spicy for the winter. But the point of the sauce is to enhance the taste of your favorite dishes. This simple recipe will not cause any trouble even for a novice cook. Everything is as accessible and clear as possible in the recipe; it’s simply impossible to make a mistake.

1. 
   How to prepare adjika with tomato paste for the winter? We wash the jars and twists and set them to sterilize. We heat the washed jars in the oven or heat them in a water bath.We boil the screws.
2. 
   We prepare the components. Take a generous bunch of dill, parsley and cilantro. Soak in water to remove dirt. Rinse. Rinse and wipe hot peppers and bell peppers. Divide the garlic heads into cloves and peel them.
3. 
   We assemble an electric meat grinder or a manual unit. We remove the bell pepper from the seed box and cut it into pieces. Remove the tails from the hot peppers. Scrolling through the components.
4. 
   Pour the mixture into a basin or large container. Flavor with acetic acid and granulated sugar. Salt and stir well.
5. 
   Finely chop bunches of aromatic herbs. Pour into the twisted mass and season with high-quality tomato paste with a natural composition. Stir the sauce and let it brew for half an hour. Heat the vegetable oil in a frying pan and pour it into the infused fragrant mixture. Stir.
6. 
   Pour the sauce into sterilized jars and seal tightly. Place in the refrigerator.
7. 
   Serve the sauce with dumplings or pasta. Season fried or baked meat or use it however you like. Bon appetit!

Zucchini adjika with tomato paste

Adjika made from zucchini with tomato paste turns out more tender, unlike the previous version. Zucchini is added to various dishes. The good thing about this vegetable is that it has a neutral taste. The medium-hot seasoning complements a variety of dishes. Homemade food with aromatic sauce takes on a new taste.

Cooking time – 1 hour 30 minutes

Cooking time - 15 minutes.

Portions – 1

Ingredients:

• Peeled zucchini – 1 kg.
• Bell pepper – 1 pc.
• Salt – 13 gr.
• Granulated sugar – 40 gr.
• Garlic – 30 gr.
• Tomato paste – 100 gr.
• Vegetable oil – 80 ml.
• Table vinegar 9% – 30 ml.
• Ground red pepper - to taste.

Cooking process:

Step 1. Rinse the sweet pepper and cut out the seed box. Cut into pieces. We remove the washed zucchini from the peel, removing it with a housekeeper. We remove large fruits from hard seeds and fibrous parts (scrape the core with a spoon).

Step 2. Grind the components with a meat grinder. Transfer to a deep container.

Step 3. Pour odorless vegetable oil into the contents of the pan. Sprinkle granulated sugar, red pepper and salt. Season with tomato paste. Mix well. The amount of spices is determined depending on the desired result.

Step 4. Place on the stove, setting the flame to medium. After bringing to a boil, minimize the heat. Boil for 50 minutes with regular stirring.

Step 5. After 50 minutes, season the workpiece with garlic and vinegar passed through a garlic press. After stirring and boiling for 10 minutes, turn off the gas. At this stage, if necessary, we balance the taste.

Step 6. Wash the jars and warm them up. Fill the sterilized jars with adjika, holding them with oven mitts, and screw them on with sterile screws. Check to see if the sauce is leaking.

Step 7. Place the workpiece on the lid or lay it on its side, cover it with a blanket. Let stand until the preservation has completely cooled.

Step 8. We sign the seal so as not to confuse it with another preservation, do not forget to indicate the year, and transfer it to the pantry. We use preservation at our discretion - as a sauce, appetizer or marinade. After opening, be sure to store it in the cold so that the seasoning does not ferment. Bon appetit!

Adjika with tomato paste without cooking

Adjika with tomato paste without cooking is a tasty and rather spicy sauce that not everyone will like. The rich garlic taste, of course, is popular among the male half.But you should remember that all people are different. The taste and color, as they say. Therefore, warn your guests in advance. Maybe spicy foods are contraindicated for some.

Cooking time – 40 min.

Cooking time - 15 minutes.

Portions – 1

Ingredients:

• Bell pepper – 500 gr.
• Parsley – 500 gr.
• Salt – 10 tsp.
• Granulated sugar – 15 tsp.
• Garlic – 250 gr.
• Table vinegar 9% – 2.5 tsp.
• Vegetable oil – 15 tbsp.
• Tomato paste – 1 kg.
• Black pepper – 0.5 tsp.
• Red hot pepper – 1 tsp.

Cooking process:

Step 1. Take the parsley along with the roots, remove the wilted and yellowed branches. Rinse the greens. We clean the roots and rinse them. We immerse small jars in a soap solution and leave for some time. Rinse with a brush and rinse under the tap. Place the lids into boiling water. We place the jars on top and heat them over steam.

Step 2. Cut the pre-washed bell pepper lengthwise, cut off the membranes and clean out the seeds. Rinse and shake off the water.

Step 3. Remove the peel from the garlic cloves and wash them.

Step 4. Scroll through the components using kitchen appliances. Pour into a bowl. Season with tomato paste, salt and pepper, balance the taste with sugar. If the paste is sour, you will need more sugar. Add spices little by little, taste and bring to the desired result.

Step 5. Season the aromatic mixture with vegetable oil and vinegar. Knead the workpiece. If you have time, let the adjika brew.

Step 6. Distribute the fragrant seasoning into sterilized jars and seal with sterile, dry screw-on lids. Transfer to the refrigerator. We must store the raw product in the cold. We use it on demand. Bon appetit!

Adjika with tomato paste and hot pepper

Adjika with tomato paste and hot pepper is a dangerous appetizer. On the one hand, because among spicy lovers it disappears instantly. On the other hand, it’s not suitable for everyone. It is definitely contraindicated for children and those with digestive problems. But the rest is simply delicious. It’s quick and easy to prepare, and disappears before you know it.

Cooking time – 1 hour 10 minutes

Cooking time – 40 min.

Portions – 10

Ingredients:

• Bell pepper – 250 gr.
• Red hot pepper – 250 gr.
• Salt – 5 gr.
• Garlic – 10 gr.
• Onions – 120 gr.
• Sunflower oil – 30 ml.
• Cilantro – 20 gr.
• Ground coriander – 0.5 tsp.
• Tomato paste – 30 gr.

Cooking process:

Step 1. Prepare the components. Thoroughly wash the sweet and hot peppers. We prepare the jars - we wash them together with the twists and sterilize them.

Step 2. Peel the husks from the garlic and onions and rinse. We free the sweet and hot peppers from the insides. Finely chop the washed cilantro. If you like the seasoning spicier, you do not need to remove the seeds from the hot pepper.

Step 3. Grind the peppercorns, onions and garlic separately. Pour the onion mixture into hot vegetable oil. After frying, add chopped garlic. Stirring, lightly fry. Pour in the chopped peppers and boil for a quarter of an hour. Add tomato paste, season with salt and coriander. Add the cilantro and cook for another third of an hour.

Step 4. Pour adjika into sterilized jars. Screw tightly and turn over onto the lid. Cover with a blanket and wait for it to cool. Store in a cool place.

Step 5. Season the cooked dumplings with adjika and taste the seasoning. Bon appetit!

Adjika with parsley and tomato paste

Adjika with parsley and tomato paste is prepared simply.The components are crushed and mixed. The preliminary preparation takes longer, but otherwise the recipe is outrageously simple. The flavorful sauce goes well with any food. If you use store-bought chili ketchup, after reading the recipe, you will forget about shopping once and for all. Homemade adjika will not tolerate competitors.

Cooking time - 15 minutes.

Cooking time - 15 minutes.

Portions – 1

Ingredients:

• Hot capsicum – 2-3 pcs.
• Parsley – 1 bunch.
• Salt – 1 tsp.
• Dill – 1 bunch.
• Garlic – 1 head.
• Tomato paste – 270 gr.
• Onions – ¼ pcs.
• Cilantro – 1 bunch.
• Granulated sugar – 1 tsp.
• Grape vinegar – 1 tbsp.
• Vegetable oil – 1 tbsp.
• Water – 2-3 tbsp.

Cooking process:

Step 1. Prepare hot peppers and aromatic herbs. We thoroughly rinse the components, removing yellowed twigs, and do not forget to dry.

Step 2. Chop aromatic herbs. Peel the husks from the garlic and onions. Cut into segments. Cut off the tails of the peppercorns and cut the fruits into circles. We control the amount of garlic and hot pepper depending on the desired result.

Step 3. Unload the components into the chopper container and grind. If necessary, replace the electrical appliance with a mechanical meat grinder. In this case, grind the ingredients twice.

Step 4. Unload the cuttings into a suitable container. Salt and season with sugar. If the paste is quite sour, you will need more sugar. We adjust the taste ourselves. Pour in vegetable oil, water and grape vinegar (can be replaced with apple or 9% preservative). The proportions of water depend on the desired thickness and consistency of the tomato paste.

Step 5. Unload the paste. Bring until smooth. We sterilize glass containers along with the twists.

Step 6.Place adjika in small sterile jars, seal and place in the cold. Season your favorite food with adjika. Bon appetit!