Adjika without cooking for the winter - the best recipes. The most delicious adjika made from tomatoes: a recipe for the winter

Traditional Abkhaz adjika is prepared using hot pepper, garlic, salt and herbs.

We suggest not limiting yourself to just the classics with such a variety of ingredients for a sizzling seasoning. Check out our easy, proven recipes!

How to cook adjika: 3 rules

Green adjika

Business card of Abkhazia. This adjika is served with many dishes and always with spit-roasted lamb.

What do you need:

6–8 large hot green peppers
1 head of garlic
1 bunch of cilantro
1 tbsp. spoon of salt

How to prepare green adjika:

Cut the pepper into small pieces without removing the seeds.

Grind the pepper and garlic in a mortar or mince several times.

Add salt, stir and leave to brew for 15–20 minutes.

The incomparable host of the program Lara Katsova shared with us her family recipe for adjika, turn on the video!

Russian adjika "Ogonyok"

With borscht, salted lard with black bread and boiled potatoes with herring - adjika is ideal for traditional Russian dishes. It can be used to prepare sauces for meat and even seasoning for pickle and cabbage soup.

What do you need:

1 kg tomatoes
1 kg sweet pepper
400 g garlic
200 g hot pepper
150 g parsley root
1 tbsp. spoon of salt (to store adjika for more than 1–2 months, double the amount of salt)

How to prepare Russian adjika “Ogonyok”:

Hot adjika with basil

Spicy! Very spicy! Even hotter! The versatility of the recipe is that this adjika can be used not only for meat dishes, but also for sandwiches, sauces, soups and even pasta.

What do you need:

500 g hot red pepper (you can add a couple of green peppers)
400 g garlic
2 bunches green basil
1 bunch of cilantro
1 bunch of parsley
2 tbsp. spoons of salt

How to prepare hot adjika with basil:

Nut adjika

Adjika is not adjika if it does not contain nuts, as they say in the Caucasus. Subtle pleasant aroma, thick consistency and rich piquant taste - that’s what makes adjika real!

What do you need:
500 g tomatoes
400 g walnuts
200 g red bell pepper
3 heads of garlic
2–3 hot peppers
1 bunch of cilantro or parsley
4 tbsp. tablespoons refined sunflower oil
2 tbsp. spoons of vinegar 9%
1 teaspoon salt

How to prepare nut adjika:

Remove seeds from bell peppers, wash and dry the greens.

Cut out the stems of the tomatoes.

Grind tomatoes, peppers, garlic, nuts and herbs in a blender or mince twice.

Add sunflower oil, vinegar and salt to the prepared mass.

Stir and serve immediately!

Gorloder, or Siberian adjika with horseradish

The recipe from Siberia is quite capable of providing healthy competition to the fiery sauces from sunny Abkhazia. The basis of the horloger is vigorous horseradish root. Suitable for meat and fish dishes, corned beef, and especially for barbecue and homemade grilled sausages.

What do you need:

500 g tomatoes
50 g horseradish root
50 g garlic
1.5 teaspoons salt
1 teaspoon sugar

How to cook gorloder, or Siberian adjika with horseradish:

Grind tomatoes, garlic and horseradish in a meat grinder.

Combine all ingredients, add salt and sugar, mix.

Place in sterilized jars and roll up.

Adjika from bell pepper

If you don’t like fiery seasoning, prepare a lighter version of this sauce with a sweet and sour taste and a slight pepper. This adjika goes well with baked or boiled meat, poultry, fish, potatoes baked in foil and toast.

What do you need:

1 kg sweet red pepper
300 g garlic
4–6 red hot peppers
50 ml vinegar 9%
4 tbsp. spoons of sugar
1 tbsp. spoon of salt

How to prepare adjika from bell pepper:

Remove seeds from sweet peppers.

Pass the pepper, garlic and hot pepper through a meat grinder.

Add salt, sugar, vinegar, stir and leave to steep for 3-4 hours.

Then put into sterilized jars and store in a dark, cool place.

Adjika with apples

An improved and adapted adjika recipe for poultry or grilled fish. To give the sauce a more delicate taste, you can prepare it without hot pepper or reduce its amount.

What do you need:

1 kg tomatoes
500 g red bell pepper
500 g sour apples
300 g carrots
200 g garlic
50 g hot pepper
200 ml refined sunflower oil
1 bunch of cilantro
1 bunch of parsley
salt - to taste

How to cook adjika with apples:

Peel all vegetables and chop together with herbs in a blender or meat grinder.

Add salt and sunflower oil.

Bring to a boil and cook over low heat for 2.5 hours.

Transfer to sterilized jars and seal.

Adjika with plums

Tender and soft adjika with plums goes perfectly with game, boiled potatoes and baked vegetables, chicken meatballs and pork chops.

What you need:

500 g plums (choose plums that are not sweet or even sour)
500 g bell pepper
2 heads of garlic
2 hot peppers
1 tbsp. tomato paste
100 g sugar
2 teaspoons vinegar 9%
2 tbsp. spoons of salt

How to cook adjika with plums:

Remove seeds from bell peppers and seeds from plums.

Pass sweet peppers, plums, garlic, hot peppers along with seeds through a meat grinder.

Place the crushed ingredients in a saucepan, add tomato paste, salt and sugar.

Bring to a boil and cook, stirring, over low heat for 30–40 minutes.

Add vinegar 2 minutes before the end of cooking.

Transfer the finished mixture into sterilized jars, roll up, turn over and leave until completely cooled.

Baked pumpkin adjika

Baked vegetables give this adjika a surprisingly delicate texture, and pumpkin gives it an unusual and at the same time unobtrusive aroma. Light, spicy, moderately hot, with a subtle sourness.

What do you need:

500 g pumpkin
200 g apples
200 g bell pepper
200 g onions
1 lemon
1 head of garlic
1 bunch of basil
1 bunch of cilantro
50 ml refined vegetable oil
1 hot pepper
1 teaspoon salt

How to cook baked adjika from pumpkin:

Peel the pumpkin and onion, remove the seeds from the apple and pepper. Cut the pumpkin and onion into pieces of arbitrary size.

Wrap the pumpkin, onions, apples and peppers in foil and bake at 200°C for 35 minutes. Then peel the apple and pepper.

3. Grind all baked vegetables in a blender.

Grind the garlic, lemon and herbs in a blender into a homogeneous mass.

Combine vegetables with lemon dressing, stir and serve immediately.

Adjika from pickled cucumbers

Are there any pickles left from last year's stock? Make some hot sauce out of them! The beauty of the recipe is that this adjika can be whipped up at any time.

What do you need:

500 g pickled cucumbers
1 head of garlic
3 tbsp. spoons of tomato paste
2 tbsp. tablespoons refined sunflower oil
apple cider vinegar - to taste
1 pinch ground black pepper
1 pinch ground red pepper

How to prepare adjika from pickled cucumbers:

Peel the cucumbers and grate them on a fine grater or chop them in a blender. If there is a lot of liquid, drain it.

Pass the garlic through a press.

Combine cucumbers, garlic, tomato paste, vegetable oil, vinegar and spices.

Stir and leave in the refrigerator for 1-2 hours.

As you know, real adjika came to us from Georgia itself, which is a thick and quite spicy mass. It is prepared from vegetables such as sweet peppers and chili, with the addition of certain spices. But the one prepared in Russia bears little resemblance to the traditional one, because its main ingredient is tomatoes.

Of course, everyone prepares it in their own way, including onions, carrots, walnuts, green apples, horseradish, and so on. Personally, I love preparing this preparation according to my grandmother’s recipe, just like because it is my favorite. It definitely contains fresh fleshy tomatoes and sweet peppers, making raw adjika very aromatic and tasty. It should be stored in the refrigerator, in small jars. Of course, boiled adjika is also common here, which, unlike raw adjika, needs to be rolled into jars.

So, in today’s article, we’ll look at recipes for homemade adjika, which turns out to be truly delicious and aromatic. Just take it, cook it and try it yourself! Well, if the topic is about canning, then you will definitely like it!

Adjika cooked without cooking is quite hot and paste-like. This is a red-orange seasoning with salt, various herbs and garlic. In principle, it is not at all difficult to prepare, despite this, it can easily complement many dishes.

Ingredients:

Tomatoes – 2 kg
bell pepper - 0.5 kg
chili pepper - 3 pcs
garlic - 5 heads
sugar - 1.5 cups
khmeli-suneli - 1 tsp
vinegar 9% - 1/2 cup
salt - to taste.

Cooking method:

First of all, wash all the vegetables in water. Remove the stem from bell peppers and chili, leave the seeds, and cut into medium pieces along with the tomatoes. We also peel the garlic and grind all the chopped vegetables using a blender or meat grinder.

Now we transfer the finished adjika into clean jars, close the lids and put them in the refrigerator. This is a very easy way to prepare adjika, without cooking.

How to cook adjika with horseradish at home

A properly prepared spicy appetizer that goes well with many side dishes. It is prepared from ingredients such as tomatoes, horseradish and garlic. It's very easy to prepare.

Ingredients:

Tomatoes - 2.5 kg
sweet pepper - 1 kg
chili pepper - 3 pcs
horseradish root - 4 pcs
garlic - 3 heads
vinegar - 1.5 tbsp. l
vegetable oil - 1 tbsp. l
sugar - 2 tbsp. l
salt - to taste.

Cooking method:

We wash all vegetables in running water. We remove the stem from sweet peppers and chili, leaving the seeds, there is no need to remove them. Grind in a meat grinder: tomatoes, sweet and chili peppers, peeled garlic and horseradish.

Then add vinegar, vegetable oil, sugar, salt to taste to the twisted mass and mix everything well. Pour the resulting mass into sterilized jars, close the lids and store in the refrigerator.

Cook and eat for your health!

How to cook adjika with apples

This preparation with the addition of apples is best served chilled. It is perfect for both first and second courses, and even simple sandwiches.

Ingredients:

Tomatoes – 1 kg
onion - 200 gr
apples – 200 gr
bell pepper – 400 gr
garlic - 100 gr
sunflower oil – 150 ml
hot pepper - 2 pcs
vinegar 9% - 2 tbsp. l
sugar - 2 tbsp. l
salt - to taste.

Cooking method:

All vegetables except garlic are washed, peeled and cut into fairly large pieces.

After the contents of the pan boil, reduce the heat to low and cook for one hour. After this time, add the garlic, passed through a press, salt, sugar, vinegar and continue to boil for another 1 hour.

Now transfer the hot adjika into sterilized jars, screw on the lids, scald them with boiling water, and leave until they cool completely.

From these ingredients I got three jars of 480 ml each.

Homemade adjika with tomatoes and garlic, without bell pepper

If you suddenly decided to make adjika, but for some reason you didn’t have any bell pepper, don’t worry. After all, this preparation can be prepared without it. Of course, the taste will be slightly different, but the cooking process will be easier.

Ingredients:

Tomatoes – 1.5 kg
red hot pepper - 400 gr
garlic - 300 gr
vinegar - 2 tablespoons
hops-suneli - 1 tbsp. l
coriander - 1 tbsp. l
dill - 1 tbsp. l
salt - to taste.

Cooking method:

Wash the tomatoes in water and cut into medium pieces. Then we grind them together with peeled garlic and hot pepper along with seeds in a meat grinder. Then we transfer the whole mass into a large saucepan, pour all the necessary spices into it, pour in vinegar and add salt to taste.

Place over low heat, stirring occasionally, bring to a boil and place in sterilized jars, cover with lids, and leave to cool completely.

After the adjika in the jars has cooled completely, we put them in the refrigerator for storage.

A simple recipe for homemade adjika without preservation (video)

Bon appetit!!!

Delicious homemade adjika for the winter is a popular vegetable preparation at home. Adjika recipes and cooking methods may vary. But it always turns out very tasty. Tomatoes make a fantastic snack. In just a few minutes, the spicy adjika will be ready. This treat is incredibly delicious. You can serve homemade tomato adjika with any side dish.

And also, amazing homemade adjika will fit perfectly into the menu of any festive table. As a snack for strong drinks, this yummy dish is undoubtedly suitable.

Any housewife can prepare perfect adjika from tomatoes at home; the recipe is simple and quick. This adjika can be stored in the refrigerator for quite a long time. Only, household members are unlikely to leave it untouched!

A simple recipe for classic adjika without cooking

Required components:

1.5 kilograms of tomatoes;
head of garlic;
onion head;
100 grams of bell pepper;
a tablespoon of table salt;
a tablespoon of granulated sugar;
a tablespoon of vegetable oil.

Classic raw tomato adjika for the winter - step-by-step recipe with photos:

It is important to prepare all products in advance. Peel the pepper and cut into medium pieces. Peel the garlic and onion.

The tomato needs to be washed. If the fruits are large, then they need to be cut.

Pass all components through a meat grinder.

Pour sugar and salt into a bowl with the liquid mixture. Mix everything thoroughly with a spoon.

Pour vegetable oil into the tomato mixture.

Stir everything again. Let the homemade adjika stand in the refrigerator for a couple of hours.
You can eat adjika from tomatoes. Bon appetit!

Tender adjika without vinegar for the winter

Ingredients:

sweet pepper - 2 kg;
tomatoes - 2.5 kg;
carrots - 0.5 kg;
onion - 0.5 kg;
garlic - 0.2 kg;
chili pepper - 3-4 medium pods;
sour apples (Antonovka) - 0.5 kg;
vegetable oil - 0.5 l;
salt - 2 tbsp. l. (with a slide);
sugar – 2 tbsp. l.

How to prepare homemade adjika without vinegar for the winter:

Grind all the ingredients in a meat grinder and simmer for two hours.
Grind the garlic separately and add to the adjika only 20 minutes before the end of cooking.
We put everything into jars that have been sterilized in advance and seal them up.

Vitaminized adjika without vinegar is completely ready for the winter. By the way, an excellent remedy for colds in the winter! As you can see, the recipe for tomato adjika without vinegar is not complicated and is quite quick in preparation time. But it turns out very tasty - you'll just lick your fingers! We recommend you try it!

Sweet and sour adjika with apples

Products:

tomatoes – 5 kg;
sweet pepper – 1 kg;
apples – 1 kg;
hot pepper – 4 pcs.;
garlic, passed through a garlic press - 300 g;
salt – 2 tbsp. l.;
sugar – 1 tbsp;
vinegar - 1 tbsp.

Step-by-step recipe for adjika with apples at home:

We rinse everything thoroughly with water, grind all the vegetables we have in a meat grinder, mix and cook for about 1 hour. Add pre-crushed garlic, salt, butter, sugar, table vinegar and cook for about an hour.

All is ready! All that remains is to put the sweet and sour adjika with tomatoes and apples into sterile jars and carefully roll up. Homemade adjika with tomatoes and apples is a delicious storehouse of vitamins for the whole winter. I recommend!

Spicy zucchini adjika - finger licking recipe

Making delicious adjika from zucchini is quick and easy. The result will exceed all your expectations; the zucchini appetizer will look great even on the festive table - your guests will simply lick their fingers.

You will need:

zucchini – 2 kg;
tomato paste – 350 g;
sunflower oil – 1 tbsp.;
garlic – 100 g;
bay leaf – 7 pcs.;
table vinegar (9%) – 100 ml;
sugar – 200 g;
salt – 50 g;
1 tbsp. a spoonful of ground pepper: red and black.

How to prepare spicy homemade adjika from zucchini for the winter:

We wash the zucchini, peel and remove seeds, cut into small pieces and grind using a food processor or meat grinder.

Add tomato paste, sunflower oil, bay leaf, salt, sugar to the ground mass. Mix. We send the resulting mass to the fire and cook for about 30-40 minutes, stirring constantly.

Peel the garlic and pass it through a garlic press, add vinegar, ground black and ground red pepper. Mix and add to the general mass (zucchini). Cook for another 10 minutes.

Place the finished homemade adjika into sterilized jars and seal. Wrap in a warm blanket until it cools completely. We move it to the cellar or basement before winter sets in.

Delicious adjika made from quince and plum

Ingredients:

plums (ukorka) – 500 g;
bell (sweet) pepper -1.5 kg;
quince – 0.8-1 kg;
garlic – 1 head;
spices - to taste;
salt/pepper - to taste;
sugar – 1 tbsp. l.

A simple and tasty recipe for adjika from quince and plum for the winter:

First of all, let's prepare the products we need. To do this, first thoroughly wash the vegetables and fruits (plums, quinces, sweet peppers and peeled garlic). We sort and clean the quinces and plums from seeds and defective areas. We clean the sweet pepper from the core, membranes and seeds.

We install the smallest grate in the meat grinder (if it is impossible to use a meat grinder, use a regular blender) and pass all the prepared products through it: first plums and quinces, and then sweet peppers.

Please note: garlic is not added to adjika at this stage.

Place the resulting fruit and vegetable puree in a convenient saucepan (or cauldron) and put it on the fire. Mix everything and bring the contents of the pan to a boil.

As soon as adjika from quince and plum boils, add spices to it to taste (be sure to add salt and sugar). And if you wish, you can add ground black pepper and dried herbs. Once again, mix everything thoroughly and boil the homemade adjika for literally 3-4 minutes (so that the salt and sugar have time to completely dissolve).

Remove the pan from the heat, squeeze our already peeled garlic through a garlic press and mix everything very thoroughly again. Now cover the delicious homemade adjika with a lid and let it cool completely.

You can serve the unusual-tasting and delicious quince adjika immediately after preparing it. However, it’s best when it sits a little and gains flavor. To do this, you need to pour it into jars, seal it with lids and store it in a cold place.

Undoubtedly, such a tasty, aromatic and piquant dressing will decorate and complement any meat dish, serve as an excellent sauce for baked potatoes, or simply be a pleasant addition to a piece of fresh soft bread!

Adjika recipe for children - mild and not spicy

Products:

tomato juice – 5 l;
apples – 0.5 kg;
carrots – 0.5 kg;
garlic – 250 g;
parsnip root (white root) – 250 g;
walnut (peeled) – 150 g;
bell pepper – 0.5 kg;
Sunflower oil – 0.5 l;
parsley and dill - optional.

How to prepare homemade adjika for children for the winter:

Homemade adjika from tomatoes, peppers and garlic

You will need:

tomatoes – 2.5 kg (meaty);
sweet pepper (Bulgarian) – 0.5 kg;
carrots – 0.5 kg;
onions – 0.3 kg;
garlic – 0.2 kg;
bitter pepper (capsicum) – 2 pcs.;
vegetable oil – 100 ml;
vinegar (9%) - 50-100 ml;
granulated sugar – 1-2 tbsp. l.;
salt – 1-2 tbsp.

Homemade adjika from tomatoes, peppers and garlic for the winter - step-by-step recipe with photos:

First of all, we need to prepare all the necessary products. So, rinse the tomatoes under running water and then dry them with a paper towel. Next, grind the tomatoes through a meat grinder into a large, deep enamel bowl or pan.

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We wash the fresh pepper, then dry it to remove excess moisture and remove the core and seeds. Scroll through the same meat grinder into a bowl with the tomatoes.

We peel the onions and carrots, rinse them thoroughly and pass them through a meat grinder in the same way. Mix all the chopped vegetables well until a relatively homogeneous vegetable mass is obtained.

Place the pan with the twisted vegetables on the fire and bring the contents to a boil. Cook the vegetable mass over medium heat under a closed lid for about 20-30 minutes, remembering to stir it from time to time with a wooden spoon.

While the tomato adjika begins to boil and then cook, at this time we will have time to prepare the remaining ingredients. So, we peel the garlic, then we clear the seeds from the bitter capsicum and wash the vegetables under running water.

Next, we send the garlic and pepper to a meat grinder or grind them into a “gruel” using a blender. By the way, if you have a fairly “serious” unit, then you can also grind the previous vegetables in a blender.

After half an hour of cooking, add chopped garlic and hot pepper to the container with adjika and add the rest of the additives here - oil, bulk sugar, and vinegar. Add salt to taste. Mix everything well, reduce the heat to low (but only so that the adjika continues to simmer gently) and continue to cook the contents of the pan for another hour (with the lid closed, but stirring occasionally).

Sterilize jars for adjika. So, you need to first wash them well (especially pay attention to the necks), and then sterilize them with boiling water or hot steam (a few minutes for each jar). Moreover, the lids for these jars also need to be sterilized (that is, they must first be washed and then boiled for several minutes).

Carefully pour the hot adjika from tomatoes and garlic into sterilized jars and seal them tightly. We turn the jars upside down, wrap them in a warm towel and leave them in this form to cool for about a day.

We send jars of homemade adjika for storage in some cool place. That's all the secrets of preparing exceptionally tasty and very spicy adjika! Help yourself and treat your loved ones and friends!

Recipe for bitter adjika Ogonyok

Products:

ripe red tomatoes – 2.5 kg;
sweet pepper – 500 g;
sweet and sour apples – 500 g;
carrots – 500 g;
parsley – 50 g;
dill greens – 50 g;
red hot pepper – 75 g;
garlic – 120 g;
vegetable oil – 250 g;
salt - to taste;
vinegar 9% - 2 tbsp;
ground black pepper - to taste.

Homemade bitter adjika from Ogonyok tomatoes for the winter - recipe with photo:

Take the peppers and apples, wash them thoroughly, remove the branches and core, then cut them into slices. We also wash the tomatoes and cut them into six approximately equal parts. Peel the carrots, wash them and cut them into small pieces.

We pass all the ingredients through a meat grinder, except for the greens. Add the required amount of oil, salt and black pepper to taste, as well as vinegar, mix everything thoroughly so that the mass is as homogeneous as possible.

Place everything in a saucepan and cook for two hours over low heat. We wash and cut the greens, adding them at the very end of cooking.
Pour adjika into clean, dry jars and sterilize for 20 minutes in boiling water. We roll up the jars with lids using a special machine, then turn them upside down and wrap them in thick fabric, a blanket or a towel, and after they have cooled completely we send them to the cellar or pantry
for later storage.

Video: Adjika from tomatoes with horseradish - the most delicious recipe

Homemade boiled adjika from tomatoes, peppers and carrots is an excellent preparation for the winter. This adjika is a wonderful addition to meat and fish dishes, and can also serve as a good seasoning for soup or borscht.

Adjika can be prepared in two ways - boiled or covered raw. For preparations for the winter, they use the first method, because then adjika can be stored at room temperature and not be afraid that it will spoil.

3. Squeeze the garlic and add it to the pan along with the vinegar. Stir and taste for salt. If necessary, add salt. Simmer for another 5 minutes and remove from heat.

4. Pour the finished adjika into pre-sterilized jars and roll up. Turn the jars over, wrap them in a blanket and leave until completely cooled. After this, the jars can be transferred to a cool, dark place.

Boiled adjika for the winter with apples

Recipe for winter adjika with apples

Ingredients for 6 l:
- tomatoes – 3 kg;
- carrots – 1 kg;
- onion – 1 kg;
- sour apples – 1 kg;
- bell pepper – 3 kg;
- hot pepper – 2 pcs;
- garlic – 400 gr;
- sugar – 250 gr;
- vinegar – 250 g;
- oil – 150 g;
- salt – 2 tbsp.

Recipe for making adjika for the winter with apples:

1. Wash and dry all vegetables, cut into large cubes. Remove the skins from the tomatoes. Pass all the vegetables through a meat grinder. Use the amount of hot pepper at your discretion; if you don’t like it spicy, you don’t have to add pepper at all.

2. Place the vegetable mixture in a deep saucepan, bring to a boil and simmer over low heat for 1 hour. 10 minutes before the end of cooking, add vinegar, sugar, salt and oil. Also add the pressed garlic. Stir and cook for another 5 minutes.

Adjika from tomatoes and garlic is a classic recipe that will help in creating a traditional Caucasian sauce. Over the many years of existence, this spicy seasoning has been appreciated by many nationalities, thanks to which it has acquired new flavor shades and is prepared with pepper, apples, horseradish and other additions.

Adjika made from tomatoes and garlic is a leader in the category of natural savory seasonings, striking not only with its bright taste, but also with its ease of preparation. You will need to grind the vegetables into a paste, season it with salt and spices and put it in jars. Depending on living conditions, the pasta is boiled or stored raw in the cold.

Homemade adjika made from tomatoes and garlic will become a worthy table decoration, only if you have juicy, meaty tomatoes and high-quality spices. Cilantro, coriander, hot pepper and suneli hops are the most popular of them.
Since hot seasonings are very volatile, it is better to wear gloves during cooking and a bag over the opening of the meat grinder.
More often, adjika is not boiled, but generously seasoned with salt, placed in jars and placed in the cold. If the necessary conditions are not available, the mass is boiled for 5 minutes to an hour, rolled up and placed in a dark place for storage.

Adjika from tomatoes and garlic - a simple recipe

A simple adjika made from tomato and garlic will introduce novice cooks to the basic rules of cooking - they are accessible and will not take much time. All you need is to grind the main components in a meat grinder, season generously with salt, let it brew and, seal it in sterile jars, store it in a cold place.

Ingredients:

tomatoes - 1.5 kg;
garlic - 150 g;
salt - 50 g.

Preparation

Chop the tomatoes along with the garlic.
Salt generously and stir.
A simple adjika made from tomatoes and garlic is a classic recipe in which the mixture is infused for 3 hours and placed into jars.

Boiled adjika from tomato, pepper and garlic is one of the most popular “folk” options. Balanced taste, incredible aroma, a variety of fresh seasonal vegetables and a simple cooking technique, thanks to which you can store the finished product at any temperature - the main advantages of this snack.

Ingredients:

tomatoes - 2.5 kg;
pepper - 900 g;
head of garlic - 2 pcs.;
carrots - 500 g;
oil - 300 ml;
onion - 400 g;
hot pepper - 2 pcs.;
vinegar - 50 ml;
salt - 30 g.

Preparation

Grind the peeled vegetables in a meat grinder.
Season, add oil and simmer for an hour.
Add vinegar and remove.
Adjika boiled from tomato and garlic is a classic recipe in which the finished seasoning is rolled up and sent for storage.