Adjika from tomatoes and garlic for the winter

Classic adjika made from tomatoes and garlic is a traditional dish on the table of almost every person. Today we have put together for you a selection of the 10 best winter recipes with step-by-step photos. This spicy appetizer is perfect for both holidays and simple family dinners. Try, experiment and choose the option you like best to write in your recipe book.

Classic recipe for adjika from tomatoes and garlic with cooking for the winter

Adjika prepared according to this recipe has a delicate taste and slight sourness, thanks to the apples included in its composition. Preparing this appetizer will not be difficult for you.

1. 
   How to prepare adjika from tomatoes and garlic according to a classic recipe for the winter? Wash the bell peppers well under running water.
2. 
   Dry it a little, then cut off the stems and cut each pepper in half.
3. 
   Remove the seed pods and cut the pepper itself into small pieces.
4. 
   Hot peppers also need to be washed and removed from seeds. Finely chop.
5. 
   Wash tomatoes and apples thoroughly. Cut the tomatoes in half, remove the stem, and then finely chop each half.
6. 
   Remove the core, stem and seeds from the apples. This can be done either with a knife or with special devices for apples, which will significantly save your time.
7. 
   Then cut the apples into slices no more than 5 millimeters thick.
8. 
   Peel the garlic heads and separate them into cloves.
9. 
   Now you need to pass all the chopped ingredients through a meat grinder (or grind them using a blender, but this will take much more time and the blender knives may not be able to handle it).
10. 
    Pour the resulting vegetable mass into a fairly spacious saucepan, add sugar, salt, sunflower oil, vinegar and place over medium heat. After the adjika boils, reduce the heat and simmer for about 20 minutes. While the adjika is cooking, wash the jars in hot water with a small amount of baking soda added.
11. 
    Pour boiling adjika into prepared jars and cover with lids.Take a very large saucepan, place jars with vegetable preparations in it, pour water into the saucepan so that it almost completely covers the jars (there should be 1-2 fingers left to the top of the jar). Bring the water to a boil and let the jars of adjika simmer for about 15 minutes, then carefully remove the hot jars and immediately seal them with lids. Turn the pieces upside down and cover with a warm blanket. After cooling completely, move the jars to a place where it will be constantly dark and cool.

Enjoy your meal!

A very tasty and simple recipe for adjika from tomatoes without cooking

Adjika prepared according to this recipe allows you to preserve almost 100% all the benefits of summer vegetables, as well as their great taste and aroma.

Ingredients:

• Tomatoes – 4 kg.
• Garlic – 0.3 kg.
• Bell pepper – 1.2-1.4 kg.
• Vinegar 9% – 1 tbsp.
• Table salt – 2 tbsp. l.

Cooking process:

1. First, let's take care of the bell pepper, to do this, wash it under the tap, and then free it from the stalk and seeds. Cut the pepper into 4 parts.

2. Separate the garlic into cloves and peel them. Rinse with cold water.

3. Now it’s the turn of the tomatoes. Try to choose meaty varieties that are very ripe and sweet. Wash them thoroughly under running water and cut them in half. Remove the place where the stalk was attached. Cut the tomato halves into 2-4 pieces.

4. Next, you will need a meat grinder to use it to grind the prepared vegetables, turning them into vegetable puree. If you don’t have a meat grinder or don’t want to bother with it, then you can easily use an immersion blender; it will do the job even better.

5.Add the remaining ingredients to the resulting very bright and aromatic tomato puree: a glass of vinegar and two tablespoons of table salt (not iodized). Mix everything very well and let the adjika brew at room temperature, it will be very good if you manage to marinate the adjika in this way for 1-1.5 hours.

6. While the adjika is marinating, heat water in a saucepan and steam the cleanly washed jars. It is most convenient to use jars with a volume of 0.5-0.75 liters for such preparation. They need to be sterilized for 10-15 minutes.

7. If foam forms on the surface of the adjika, carefully remove it with a slotted spoon or strainer. Stir the vegetable stock and place in dry jars. Roll up the jars with lids and put them in the refrigerator. Tasty and healthy adjika made from tomatoes, garlic and sweet pepper is ready.

Enjoy your meal!

Adjika with tomato and garlic without hot pepper for the winter

This version of adjika will be appreciated by people who do not like spicy food or those who have some problems with the gastrointestinal tract. This adjika is less spicy due to the absence of hot pepper in its composition. In addition, this is perhaps the simplest adjika recipe for the winter.

Ingredients:

• Tomatoes – 1 kg 200 g
• Garlic cloves – 1 cup (no heap)
• Table salt (not iodized) – 2 tbsp. l.

Cooking process:

1. Tomatoes for adjika need to be selected as ripe and fleshy as possible. Wash them well with water and carefully remove the place where the stalk is attached. Now you need to cut the tomatoes into 4-8 parts. Their quantity depends on the size of the vegetables themselves: the larger it is, the more parts you need to cut the tomatoes into.

2. Garlic cloves must be peeled.Adjika requires quite a lot of garlic, so it will take you some time to clean it. But this is perhaps the most labor-intensive process in this recipe; everything else is prepared easily and simply.

3. Blend the tomatoes and garlic cloves into a smooth paste. To do this, you need to use an immersion blender, food processor or meat grinder. Add salt to the resulting mass and mix very well. Now you need to leave the adjika for several hours so that all the salt dissolves.

4. Sterilize the jars in a water bath for 5-10 minutes, dry, and then spread the infused adjika over them. Cover the tomato appetizer with nylon lids and store it in the refrigerator. This appetizer can be used as a side dish for any meat or vegetable dish.

Enjoy your meal!

Spicy, fiery adjika made from tomatoes, garlic and horseradish

This aromatic, spicy, tart appetizer will go perfectly with any meat or vegetable dish. It’s quite simple to prepare, and it’s budget-friendly, especially during the vegetable season, when they cost mere pennies. Try, experiment, discover new flavor facets.

Ingredients:

• Sweet bell pepper – 1.4 kg
• Tomatoes – 1.9 kg
• Horseradish root – 230 g
• Hot pepper in pods – 400 g
• Vinegar 9% – ½ cup
• Fresh dill – 100-120 g
• Table salt - to taste
• Granulated sugar – 3 tbsp. l.
• Fresh dill – 100-120 g

Cooking process:

1. To prepare this original snack, you need to take sweet and meaty tomatoes. Rinse them well in cool water, and then make cross-shaped cuts at the top of each tomato.Dip each tomato in turn, first into boiling water (for 2 minutes), and then into cold water (also for 2 minutes). After this, the peel should come off without any problems.

2. Wash the sweet bell pepper and cut off the top part with the stalk, then carefully remove the seeds and rinse the inside of the pepper, cut into 4 parts. Do the same with hot peppers.

3. Divide the garlic into cloves and peel off the husks. Finely chop with a sharp knife or chop with a blender.

4. Using a meat grinder, grind the peppers and tomatoes into vegetable puree. Peel and grind the horseradish root using a blender or the same meat grinder. Add to tomato puree.

5. Rinse the greens thoroughly (you can even soak them for 10-15 minutes in salt water to get rid of bugs, if there are any) and chop finely. Add to the remaining chopped vegetables and mix well.

6. Pour 3 tablespoons of sugar, chopped garlic, a few pinches of salt (to taste) into the resulting mass and pour in half a glass of vinegar. Mix all ingredients well.

7. It was necessary to prepare the jars in advance. It is best if these are small jars with a volume of no more than 0.5 ml. Wash them with baking soda and steam for 10-15 minutes. Place adjika in dry sterile jars and roll up the lids. This spicy product should be stored in the refrigerator.

Enjoy your meal!

Adjika from tomatoes with garlic and bell pepper for the winter

Adjika made from tomatoes has a more delicate and rich taste, and what a aroma there is in the kitchen during cooking! In addition to the fact that this snack has a pleasant taste and aroma, if you prepare adjika without cooking, it will also be very rich in vitamins.Adjika made from tomatoes and bell peppers will perfectly complement any meat or vegetable dish.

Ingredients:

• Tomatoes – 0.3 kg
• Bell pepper – 2 pcs. medium size
• Granulated sugar – 1 tbsp. l.
• Table salt – 1 tsp.
• Garlic – 4-5 cloves
• Ground hot pepper (red) – 0.5-1 tsp. (taste)

Cooking process:

1. Wash the pepper well and cut off the stem, cut the pepper in half and remove the seeds. You can rinse the inside of the pepper to remove any remaining seeds. Chop the pepper halves in any order.

2. Wash the tomatoes in cold water, carefully cut out the stem and cut each tomato (depending on its size) into 4-8 pieces.

3. Peel the garlic cloves and rinse in cold water.

4. Place garlic cloves, tomato slices and bell pepper pieces into a blender bowl. Grind the vegetables for several minutes; if you don’t have a blender, you can, of course, use a meat grinder, but then the consistency of the adjika will not be as tender.

5. Now you can add a teaspoon of salt, half or one teaspoon of hot red pepper and a tablespoon of sugar to the resulting puree. Mix everything thoroughly.

6. From the specified amount of ingredients you will get about 350-400 milliliters of adjika. Prepare a jar of the appropriate size. In order for adjika to be stored for a long time, the jar must be thoroughly washed with the addition of soda, and then sterilized in a water bath for 15 minutes. Transfer the finished adjika into a clean jar and close the lid. This preparation is stored only in the refrigerator.

Bon appetit!

Step-by-step recipe for making adjika with carrots and tomatoes

Adjika is in demand at any holiday table, because this appetizer goes perfectly with any meat dish. Depending on your preference, you can make it more or less spicy.

Ingredients:

• Carrots – 1 kg
• Tomatoes – 3 kg
• Sweet pepper – 1 kg
• Sour apples – 1 kg
• Hot pepper – 1-2 pcs.
• Table salt – 5 tbsp. l.
• Vinegar 9% – 1 glass
• Granulated sugar – 1 cup
• Garlic cloves – 10-12 pcs.

Cooking process:

1. First, rinse the bell peppers in running water. Carefully cut off the part where the stalk is located and remove the seeds. Cut the pepper into small pieces. Wash the hot peppers too, peel them and cut them into several pieces.

2. Wash the tomatoes and dry them a little. Cut in half and remove the part where the stalk was attached. Cut the tomato halves into 2-4 pieces (if the tomatoes are large).

3. Peel the carrots using a vegetable peeler. Rinse the peeled carrots in cold water to remove any remaining sand and soil. Thick carrots can be cut lengthwise into several pieces.

4. Now it’s the turn of the apples. Apples need to be thoroughly washed, cut in half and cored with seeds. Then peel the apple halves and cut into several pieces.

5. All prepared vegetables need to be chopped. For this purpose, you can use a blender or meat grinder. It will be faster in a meat grinder, but more tender with a blender.

6. Transfer the resulting vegetable mass to a saucepan. Place the pan over high heat and wait until the mixture boils. After the vegetable puree begins to boil, reduce the heat to low and let the adjika simmer for about 50-60 minutes.

7.Peel the garlic, chop finely and add to adjika 10-15 minutes before the end of cooking. When the cooking time comes to an end, pour vinegar into the adjika, add a glass of sugar and 5 tablespoons of salt. Mix everything thoroughly.

8. It is best to prepare adjika for the winter in small jars. Wash them in hot water (it will be very good if you add a little baking soda during the washing process). After this, you can keep the jars in an oven, microwave or steam bath heated to 100º C. Dry clean jars and place adjika in them. Seal the jars with lids and cool upside down.

Enjoy your meal!

How to prepare a delicious appetizer of adjika with apples for the winter?

A very simple and at the same time delicious recipe that can be prepared during the season of vegetables and apples. Depending on the amount of hot pepper and garlic, you can adjust the spiciness of this snack from mild to very hot.

Ingredients:

• Tomatoes – 2.5 kg
• Apples – 0.5 kg
• Sweet bell pepper – 1.5 kg
• Vegetable oil – 0.25 l
• Hot pepper – 70-150 g (to taste)
• Granulated sugar – 100 g
• Garlic cloves – 100-150 g
• Table salt – 1 tbsp. l.

Cooking process:

1. So, let's start preparing adjika. The first thing you need to do is vegetables. Wash two types of peppers in cold water, remove stems and seeds, and then cut into small pieces.

2. Rinse the apples with water, peel and remove the core and seeds. The easiest and fastest way to do this is with a special device, but you can also use a regular knife. Cut the apple pulp into small slices or pieces.

3. Peel the garlic and rinse with water.Rinse the tomatoes thoroughly and, after removing the stems, cut into 4-8 pieces (depending on the original size of the tomatoes).

4. Take a large, capacious saucepan. You will need to pour adjika into it. To do this, chop the vegetables using a meat grinder or blender. A meat grinder will cope with this task faster, and a blender will grind more gently. So, you should get a fragrant puree of tomatoes, sweet and hot peppers, garlic and apples.

5. Pour 250 milliliters of sunflower oil into the resulting vegetable mixture (it must be odorless) and mix well. Add a tablespoon of salt and 100 grams of granulated sugar there. Mix all ingredients well again.

6. Place the pan with adjika on the stove and, stirring constantly, bring the vegetables to a boil. As soon as the adjika boils, reduce the heat to almost a minimum and boil the vegetables for 35-60 minutes; the thickness of the finished snack will depend on the length of the cooking time.

7. While the adjika is simmering on the stove, wash and sterilize the jars. Pour boiled hot adjika into already prepared and dry jars and seal the jars with lids. To completely complete the cooking process, you need to turn the jars upside down and cover the jars with a blanket. This way the adjika will cool more slowly, which is necessary for the proper preservation process. The cooled snack should be stored in a dark and cool place.

Bon appetit!

A simple and tasty recipe for adjika from tomatoes and garlic without vinegar

Try making hot, spicy adjika from tomatoes and garlic without adding vinegar. We assure you that this recipe will forever win your love and become a frequent guest on your table.

Ingredients:

• Ripe and juicy tomatoes – 1 kg
• Hot pepper – 60 g
• Sweet pepper – 600 g
• Garlic – 150 g
• Table salt - to taste

Cooking process:

1. Preparing adjika without vinegar is more than simple. Start by preparing the vegetables. Sweet bell peppers need to be washed and then cut off the part where the stalk is attached. Carefully remove the seeds from the bell pepper and cut it into small pieces (this will make them easier to chop).

2. Hot peppers also need to be washed and then cleared of seeds by cutting off the stem. Cut the hot pepper into small pieces.

3. Separate the garlic into cloves, peel and rinse with cold water if necessary.

4. Wash the tomatoes in sufficient running water, carefully cut out the stem and cut the pulp into medium-sized pieces.

5. Now all the prepared vegetables need to be pureed. For this purpose, you can use a meat grinder or blender. Adjika from a blender turns out more tender, especially if you beat it twice.

6. Pour the resulting vegetable mass into a saucepan and put on fire. When the adjika boils, you will need to reduce the heat to almost a minimum, leaving a slight simmer. Stir the adjika periodically and after about 10-15 minutes you will notice that it begins to thicken. This is the right time to add the amount of salt you need to the adjika and mix everything.

7. It would be very good if you sterilized the adjika jars in advance. If not, then do it now: wash them with baking soda, and then steam for 10 minutes. Before putting adjika into jars, dry the jars so that there is no water left in them.

8. Close the jars filled with the aromatic snack with lids and leave to cool upside down (be sure to cover the jars with a blanket).In the future, store such a workpiece in the dark and cool.

Enjoy your meal!

Sweet adjika from tomatoes and garlic for the winter

This recipe is perfect for lovers of mild dishes. Adjika turns out tender, with a sweetish taste. This snack will appeal not only to adults, but also to children.

Ingredients:

• Sweet tomatoes – 2.5 kg
• Apples – 150 g
• Unscented sunflower oil – 100 ml
• Bell pepper – 10 pcs.
• Hot pepper – 2 pods
• Garlic – 150 g
• Granulated sugar – 2 tbsp. l.
• Table salt – 2 tbsp. l.
• Vinegar (9%) – 1 tbsp. l.

Cooking process:

1. Rinse bell and hot peppers under running water. Now you need to get the seeds out of them, and cut the peppers themselves into fairly large pieces.

2. Wash and peel the apples. Carefully remove the core and pits and cut the pulp into pieces measuring approximately 3 x 3 centimeters.

3. Also rinse the tomatoes with water and then cut into 8 slices. The sweeter and meatier the tomatoes you choose, the tastier and more tender the adjika will turn out.

4. Separate the garlic heads into cloves, peel them and rinse in cold water. So, all the ingredients are prepared, you can proceed directly to cooking.

5. Pass all the vegetables, apples and garlic through a meat grinder twice (if you use a blender for chopping, then beat the vegetables for at least 2 minutes). Take a deep saucepan and pour 100 milliliters of heated vegetable oil into it, and then vegetable puree. Mix thoroughly so that the adjika has a homogeneous consistency and place the pan on the fire.

6. After the adjika boils, reduce the heat and let it simmer at a low simmer for 10-15 minutes, after the specified time, add 2 tablespoons of salt and sugar.Mix well and boil the adjika for about half an hour. Turn off the heat and add a tablespoon of vinegar. Everything can be poured into clean jars and covered with lids.

Enjoy your meal!

Step-by-step recipe for adjika from green tomatoes and garlic

Adjika prepared according to this recipe turns out not only very tasty, but also very beautiful. The bright and rich green color of adjika will certainly attract the attention of your guests, and its taste will not leave anyone indifferent.

Ingredients:

• Green tomatoes – 1 kg.
• Granulated sugar – 1.5 tbsp.
• Fresh parsley – 30 gr.
• Salt – 0.5 tbsp.
• Unscented sunflower oil – 2 tbsp.
• Dry seasonings (hops-suneli, ground pepper, etc.) - to taste.
• Hot pepper – 100 gr.
• Garlic – 5 teeth.
• Vinegar 9% – 3 tbsp.

Cooking process:

1. Before you start cooking adjika from green tomatoes, you need to prepare vegetables and herbs.

2. Wash the hot pepper in cold water, cut off the stem and remove the seeds from the pepper. Rinse the inside of the pepper with water and cut into 4-6 pieces.

3. Wash the parsley and place in a colander to drain excess liquid. When the parsley is properly dry, cut it into small pieces with a sharp knife.

4. Separate the garlic into cloves, peel and rinse in cool water.

5. Also wash the tomatoes thoroughly, cut off the stems, and then cut the tomatoes themselves into 6-8 pieces. That's it, we're done with preparing the vegetables. Now you can start cooking directly.

6. To turn chopped vegetables into adjika, you will need one of the following devices: a meat grinder, blender or food processor. Please note that vegetables ground in a blender are more tender than vegetables minced through a meat grinder.To make the vegetables more tender after the meat grinder, they are ground twice.

7. Add the seasonings you need, as well as salt, sugar, vegetable oil and vinegar, to the resulting soft green puree. Mix all ingredients well until completely combined.

8. Pour the vegetable puree into a saucepan and bring to a boil. Remember to stir during the process so that the vegetables do not burn. After the adjika boils, reduce the heat to low and simmer the adjika for 45 minutes, stirring from time to time.

9. While the product is cooking, sterilize the jars over a saucepan with steam for 15 minutes. Pour boiling adjika from green tomatoes into dry jars and roll up. Then turn over, cover with a blanket and let cool for 24 hours.

Bon appetit!