The most delicious adjika recipes for the winter – with and without cooking

Homemade adjika is a favorite among many, especially men. The seasoning is spicy, yet has a wonderful sweet and sour flavor. It pairs beautifully with meat and vegetable dishes. For winter, adjika made from tomatoes and garlic is prepared using both the classic no-boil and boiled methods.

The main ingredients of this seasoning are, of course, tomatoes, garlic, and red hot pepper. The spiciness of adjika can be adjusted as desired; it can be made more intense by adding pepper with the seeds and in large quantities. However, overindulging in this spicy snack can cause stomach discomfort, so it's best to limit the amount of spicy adjika.

No-cook tomato and garlic adjika

The appetizer is ready in about a few minutes. You'll need a mixing device—a meat grinder or blender—since all the ingredients need to be chopped.

Ingredients:

• 1 kg ripe tomatoes;
• 3-4 heads of garlic;
• 100 ml vegetable oil;
• 3-5 sweet peppers;
• 6-8 red chili peppers;
• tbsp sugar;
• teaspoon of salt.

Preparation:

All vegetables are pre-washed and dried on a towel. The stems are removed and the vegetables are cut into strips no larger than 5-6 cm, making them easy to handle.

Using a blender or meat grinder, puree the vegetables until they become mushy. If the tomatoes are watery, drain off any excess juice.

Add salt and sugar to the resulting vegetable puree and pour in the vegetable oil. Mix thoroughly again and place the mixture in a cool place for 4-5 hours to allow the mixture to thicken slightly.

The cooled adjika is transferred to sterilized jars and sealed with lids. The product can be enjoyed a couple of days after preparation, when it will have already developed its aroma and flavor.

Tomato adjika with garlic and horseradish

Horseradish root, if used in the preparation, will add a piquant flavor to the appetizer. It's best to choose horseradish from the new harvest—it's juicier.

Compound:

• 1-1.2 kg tomatoes;
• 3-4 bell peppers;
• 4-5 hot peppers;
• 2-3 heads of garlic;
• 1 tbsp granulated sugar;
• 1 tsp salt;
• 2-3 horseradish roots;
• 100 ml sunflower oil.

Preparation:

Wash and slice the tomatoes, then grind them in a meat grinder. Transfer the resulting puree to a bowl. Cut two types of peppers into strips and grind them in a meat grinder, adding them to the bowl with the tomatoes. Peel the garlic, press the cloves, and mix them with the chopped vegetables.

Peel the horseradish root and grate it finely. Mix the horseradish with tomatoes and pepper, add salt and sugar.

Heat vegetable oil in the microwave until warm and pour it into the adjika, distributing it evenly throughout the entire snack.

Place the adjika in the refrigerator for a couple of hours. Once the mixture thickens slightly, pour it into the prepared jars. Seal the jars with lids and store the finished product in a cool place.

Boiled adjika made from tomatoes and garlic

Adjika can be cooked or eaten raw. Cooking deprives it of its pleasant texture and red-orange color.

Ingredients:

• 0.8-1 kg tomatoes;
• 5-6 hot peppers;
• half a glass of vegetable oil;
• 2-3 bell peppers;
• 2-3 cloves of garlic;
• 1 tbsp. sugar;
• 1 tsp salt;
• a bunch of greens.

Preparation:

Wash the peppers and tomatoes thoroughly under running water, remove the stems, and cut into large cubes. Blend the vegetables until smooth.

Peel the garlic and crush the cloves with a garlic press. Mix the crushed garlic with the vegetable puree and add vegetable oil.

Finely chop the herbs and add them to the tomatoes and peppers. Pour the mixture into a deep saucepan and heat for 20-30 minutes. Stir occasionally to prevent the adjika from burning, then add salt and sugar.

The hot mixture is poured into jars and tightly sealed with lids. The jars are then turned upside down and left to cool at room temperature for 24 hours.

Georgian-style tomato and garlic adjika

Spice lovers will definitely love this recipe with khmeli-suneli and coriander. The spices have a wonderful aroma that whets the appetite—even the most discerning gourmets will appreciate this adjika.

Compound:

• 3-4 heads of garlic;
• kg of tomatoes;
• 3-4 hot peppers;
• 1 teaspoon each of coriander and hops-suneli;
• 1 tbsp. honey;
• 1 tsp salt;
• a bunch of cilantro;
• 3-4 tbsp sunflower oil.

Preparation:

The stems are cut out of the tomatoes and they are ground in a blender to obtain tomato puree.

The peppers are washed, seeded and sliced, then blended and added to the puree.

The cilantro is chopped and added to the vegetables, everything is mixed, and seasoned with coriander and khmeli-suneli. Finally, hot vegetable oil is added, and honey and salt are added. The appetizer is ready for packaging in clean containers.

Tomato adjika with garlic and carrots

When preparing this vegetable appetizer, you can use other vegetables, such as carrots. They will add sweetness to the finished product.

Ingredients:

• 1 kg of tomatoes;
• 0.5 kg carrots;
• 0.5 kg bell pepper;
• 3 chili peppers;
• 2 heads of garlic;
• 1 tbsp. vinegar 9%;
• 1/2 tbsp salt;
• 1 tbsp. granulated sugar.

How to cook:

Wash the tomatoes, mince them, and pour the liquid mixture into a saucepan. Place the saucepan on the stove and simmer for 20 minutes until the mixture thickens.

Grind the carrots, both types of pepper, and garlic in a meat grinder and add them to the cooked tomato mixture. Turn off the heat.

Sprinkle the hot vegetable mixture with granulated sugar and salt and season with vinegar. Ladle the adjika into jars and immediately seal with lids. Once cooled, refrigerate.

A spicy recipe for adjika made from tomatoes and garlic

For a spicy kick, add red pepper flakes with the seeds. This will add a spicy kick. Spicy adjika can be stored in the refrigerator for years – it doesn't spoil for a long time while retaining its flavor.

Ingredients:

• 500 g chili pepper;
• 300-400 g bell pepper;
• 1 kg of tomatoes;
• 200-250 g garlic;
• 1 tbsp salt;
• 2 tbsp. vegetable oil.

Preparation:

Rinse all vegetables thoroughly under water, remove stems, and blend in a large container until smooth.

The mixture is seasoned with oil and salt and mixed thoroughly. The container is placed in a cool place for 24 hours to allow the adjika to properly infuse.

Once the time is up, the product can be distributed cold into prepared containers. Enjoy the appetizer immediately.

Tomato adjika with garlic and aspirin

To ensure the snack stays fresh, add an aspirin tablet. It extends its shelf life to 2-3 years, making it safe to store even at home.

Ingredients:

• 2-2.5 kg tomatoes;
• 10 hot peppers;
• 3-4 sweet peppers;
• 4 heads of garlic;
• 2 tbsp coarse salt;
• 1 tbsp sugar;
• 2 aspirin tablets.

How to do:

Tomato paste is made by grinding tomatoes. For this recipe, it's best to use overripe or ripe, sweet-flavored tomatoes. Hot peppers and bell peppers are separated from their stems, cut into strips, and ground in a meat grinder.

Peel the garlic and grind the cloves together with the peppercorns. Stir the garlic and peppercorns into the tomato mixture until the ingredients are well combined, then add salt and sugar to the mixture.

The aspirin is thoroughly ground into flour and added to the adjika mixture. The product is ready to use and can be stored in a clean, non-sterilized container.

Tomato and apple adjika

This unusual apple appetizer recipe will cut through the extra spiciness and bitterness. Choose apples based on your taste, but sour apples are ideal.

Compound:

• 2-2.5 kg tomatoes;
• 0.7-0.8 kg apples;
• 200 g garlic;
• 3 red chili peppers;
• 2 tbsp vinegar 6%;
• 100 ml sunflower oil;
• 3 tbsp. sugar;
• 2 tbsp table salt.

Preparation:

Peel and core the apples. Cut the tomatoes and chili peppers into several pieces. Grind the apples, tomatoes, and peppers in a meat grinder.

Peel the garlic and mince it. Mix the garlic paste with the apple-tomato mixture, then add the vinegar and oil.

Add granulated sugar and salt to the vegetable mixture and stir the contents of the cup for 2-3 minutes without stopping.

The finished product is transferred into jars and sterilized in boiling water for 10-15 minutes, after which the containers are rolled up with lids.

Adjika is easy to prepare; no matter which recipe you choose, the resulting sauce will be spicy yet quite tasty. Even a small jar of adjika will last you a long winter, and you can add it to soups, roast meats, and vegetable stews if desired.