Adjika for the winter: the best recipes for making delicious hot sauces with apples, tomatoes, zucchini, eggplant

Classic adjika with apples

The recipe for adjika with apples has a delicate and sweetish aftertaste. This cooking option is suitable for those who take good care of their stomach, without eating too spicy dishes.

To make apple cider vinegar you will need:

• 200 g of sour apples;
• 0,5 kg of bell pepper;
• 1 kg of tomatoes;
• 200 g of onions;
• 100 g of garlic;
• 2 hot peppers;
• 150 ml of vegetable oil;
• 2 tbsp. l. vinegar (9%);
• 1 Art. liter. sugar;
• 1,5 Art. l salt.

First you need to prepare the components of the recipe: wash and dry vegetables, peel apples and peppers from seed boxes, and peel onions. Wash and sterilize jars in advance.

Grind two types of peppers, apples, tomatoes and onions with a meat grinder. Transfer the already chopped ingredients to a deep saucepan, add oil and put on the stove. After boiling the mass, leave it to simmer over low heat for one hour.

During this time, peel the garlic and chop it in a meat grinder or blender. Add it to the boiling mixture. Salt, add sugar and vinegar. Cover and leave on low heat for another hour.

The pasta will thicken as it cooks. Now it will be possible to pour it into prepared jars and roll up the lids.

Video “Delicious adjika for the winter”

From this video you will learn a simple recipe for delicious adjika for the winter.

Eggplant adjika

Homemade eggplant adjika is a very unusual, but very tasty recipe for preparations for the winter. Not everyone knows about this method of cooking, so housewives will definitely be able to surprise guests with such a dish.

The following ingredients are required:

• 1 kg eggplant;
• 1 kg of tomatoes;
• 0,5 kg of bell pepper;
• 3–5 pcs. hot pepper;
• 100 g of garlic;
• 100 g of vegetable oil;
• 50 g of vinegar (9%);
• 1 Art. l salt.

First prepare the vegetables. Wash bell pepper, remove seeds and membranes. If you like the burning taste of adjika, peel the hot pepper only from the top. If you want to reduce the spiciness, then remove the seeds as well. Wash the tomatoes, remove the stalk, if desired, remove the peel. Peel and wash the garlic. Wash eggplant, cut into small pieces.

Pass vegetables through a meat grinder. Place the mixture in a saucepan and mix well. Pour in vegetable oil, add salt and mix again. Put the pasta on the stove, boil, boil for 1 hour, stirring occasionally.

At the very end, add vinegar and remove the dish from the stove. Transfer to jars and roll up.

From zucchini

Seasoning with the addition of zucchini is a proven recipe that you should definitely write down for preparing a delicious preparation for the winter.

To prepare seasoning take:

• 1 kg zucchini;
• 1 kg of tomatoes;
• 800 g sweet pepper;
• 5 PC. hot pepper;
• 300 g of garlic;
• 100 g of vegetable oil;
• 1,5 Art. l salts;
• 100 g vinegar (9%).

Rinse the zucchini, cut large ones into semicircles, small ones into circles. If using young zucchini, do not remove the skin. If old, then peel.

Wash both types of pepper, remove seeds and cut into small pieces. Remove the stalk from washed tomatoes, cut into slices. Peel and wash the garlic.

Grind the vegetables in a meat grinder and transfer the mass to a deep pan. Add vegetable oil, mix. Put on fire and wait until the mixture boils. Pour in 1 tbsp. l. salt, reduce heat and boil the mass for an hour.

At the end of cooking, pour in the vinegar and add salt if necessary. Divide the seasoning into sterilized jars, roll up the lids.

Spicy adjika without cooking

Cooking raw seasoning eliminates heat treatment, so that all vitamins are preserved in it. To enhance the positive effect on human immunity, prepare a dish with the addition of tomato and hot pepper.

The recipe will require:

• 1 kg of bell pepper;
• 5-6 pods of hot pepper;
• 0,5 kg of tomato paste;
• 3 heads of garlic;
• 100 grams of sugar;
• 100 g of sunflower oil;
• 2 Art. l salts;
• 2 tbsp. l. vinegar (9%);
• a small bunch of greens.

Thoroughly wash the pepper, clean it from seeds. We clean the garlic from the husk, wash it. We twist the pepper and garlic through a meat grinder. Add sugar, salt and vinegar, mix the pasta.

Then add tomato paste and finely chopped greens to the mixture. You can choose the greens of your choice. It can be parsley, cilantro, dill.

Mix all the ingredients thoroughly, and set aside the mass for 20 minutes. Meanwhile, pour sunflower oil into a frying pan and heat it up. Add to vegetable mixture and stir. You can pour the workpiece into jars. It is better to store the dish in the refrigerator or a cool room.

Green adjika with nuts

Adjika is called green due to the recipe, during which the seasoning gets a rich color. It is best served as a sauce for meat.

Prepare these ingredients:

• 4-5 green bell peppers;
• 3-4 green hot peppers;
• 100 g walnuts;
• 1 head of garlic;
• 2-3 basil leaves;
• bunch of parsley;
• 0,5 tsp. salts;
• 1,5 tsp vinegar (9%);
• 0,5 h. l. khmeli-suneli.

Rinse all vegetables and herbs, remove caps and seeds from peppers. If you like spicy, then do not remove the seeds from hot peppers. Grind the ingredients with a food processor or meat grinder.

Add salt and spices, vinegar to the paste. Stir the mixture. You don’t need to cook the pasta, it’s already ready to eat. Transfer it to jars, close tightly. Shelf life in the refrigerator is 2 weeks.

“Golden” recipes

You can cook adjika not only from all kinds of vegetables, but also with fruits. We bring to your attention some more of the best seasoning recipes.

Georgian adjika

Spicy Georgian seasoning goes well with meat and mushroom dishes. It is very easy to cook it.

For this we need:

• 300 g bitter red paprika;
• 300 g of garlic;
• Xnumx greenery;
• 50 g salt.

Wash the vegetables, remove the stalks and husks, remove the seeds if desired. Pass the garlic and pepper through a meat grinder, and finely chop the greens. Suitable parsley, dill, cilantro, tarragon.

Add salt to the prepared mass and mix thoroughly. Arrange the seasoning in jars, store in a cool place.

Abkhazian

Abkhazian adjika can be prepared as a preparation for the winter or without the use of high temperatures. Pairs well with hot dishes.

For Abkhazian seasoning, take:

• 1,3 kg of red hot paprika;
• 60 g of garlic;
• 1 glass of walnuts;
• beam cilantro;
• 1 tsp dry basil;
• 1 Art. l salt.

Rinse the pepper, remove the seeds and soak in water for 1 hour. The water temperature should be around 30°C. When drained, transfer vegetables, nuts, garlic, herbs and salt to the bowl of a food processor and chop. You can also use a grinder. Divide the mixture into jars and store in the refrigerator.

Adjika from plums

Plums added to the usual ingredients of the dish will help to prepare an extraordinary, spicy adjika. Plum adjika is prepared very simply.

The following products will be required:

• 1 kg plums;
• 4 the tomato;
• 3 sweet peppers;
• 2 hot peppers;
• 3 heads of garlic;
• 1 Art. l salts;
• 1 st. l. coriander;
• 50 grams of sugar;
• a bunch of parsley, dill and basil.

Wash all vegetables and herbs. Remove pits from plums and bell peppers. Grind all ingredients in a meat grinder. Place the mixture in a deep saucepan, add salt, sugar and spices. Bring the pasta to a boil and simmer for 30 minutes. Arrange the finished adjika in jars and roll up.

Without vinegar with bell pepper

You can prepare a delicious seasoning for the winter even without adding vinegar, which not everyone uses.

For this recipe you will need:

• 5 kg of tomatoes;
• 1 kg of sweet pepper;
• 16 PC. hot pepper;
• 0,5 kg of garlic;
• 100 g of vegetable oil;
• 1 Art. l salt.

Rinse the vegetables, remove the stalks. Remove the seeds from the bell pepper as well. Twist the ingredients in a meat grinder. Chop the garlic separately.

Put the vegetable mass without garlic on the fire, bring to a boil, add oil and salt. 3 minutes before cooking, add the garlic. Now you can place the seasoning in the jars and roll up the lids.

Cooking tips

To cook delicious adjika, follow the proportions of hot pepper and salt so that the dish is not too hot and salty. Wear gloves when handling hot peppers – this will protect the skin of your hands.

Sterilize jars for rolling.

For the preparation of adjika, horseradish is also used as an additional ingredient. It adds spice and piquancy to the seasoning, enriches the dish with vitamins. Serve this pasta as a sauce for meat.