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Adjika from tomatoes: a recipe for the winter with garlic without cooking and with cooking. Video
Adjika from tomatoes has different cooking methods, for example, with or without boiling. It is not difficult to cook it, it is stored well and for a long time – all winter. Each recipe for homemade adjika is original in its own way. Here are some of them – perhaps the most successful.
Adjika from tomatoes with garlic and pepper: how to cook?
Resident of “Open Kitchen” (Ufa)
For adjika, it is best to use Baku tomatoes. When choosing them on the market, pay attention to the smell: they must smell like earth. Then the seasoning will turn out to be very aromatic. And so that there is no bitterness in the finished adjika, the core of the garlic must be removed.
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Adjika with tomatoes, bell pepper and garlic
This recipe is universal, but there is also a classic one. The prepared seasoning will turn out to be moderately spicy. However, it has a zest – garlic.
Ingredients required for preparation:
3 kg of tomatoes
1 kg of sweet (bulgarian) pepper
500 grams of garlic
Xnumx hot pepper
0,5 glass of salt
3 tablespoon sugar
First, separate the bell peppers from the core. Next, cut the tails of the tomatoes, peel the garlic. Then wash all the vegetables.
Hot peppers, not tomatoes, as many believe, give the red color to adjika. Hot pepper is its main component. But you need to add it gradually so as not to overdo it.
Grind sweet and hot peppers, garlic and tomatoes in a meat grinder. Then add salt and sugar. Put the resulting mixture in the refrigerator overnight. After the time has passed, drain off the excess liquid. Then put the tomato adjika in pre-sterilized jars and put it back in the refrigerator for storage.
Necessary ingredients:
- 2 kg of red tomatoes
- 1 kg of sweet pepper
- 300 grams of garlic
- Xnumx hot pepper
- 300 g horseradish (1 fresh root)
- 1 a glass of salt
- 1 cup vinegar (9%)
Wash tomatoes and peppers, remove seeds and stalks. Also peel the garlic and horseradish.
Some believe that the homeland of Adjika is Georgia or Armenia. But this is not at all the case. Thank you Abkhazia for this delicious seasoning. Translated from the Abkhazian “adjika” is pepper salt
Pass the tomatoes, sweet and bitter peppers through a meat grinder. Chop the garlic and horseradish. Then add salt and vinegar. Mix everything thoroughly and drain off excess liquid. Then put the resulting mixture in jars and close with ordinary nylon lids. Store adjika in the refrigerator on the bottom shelf. From this amount of ingredients, approximately 3 liters of adjika are obtained.
Adjika from tomatoes and garlic for the winter with cooking
Some housewives love adjika with the addition of zucchini. Why not? Prepare such a snack and surprise your household.
Ingredients:
2 kg of peeled zucchini
400 g of tomato paste
230 ml of vegetable oil
1 cup sugar
0,5 cups table vinegar
10 cloves of garlic
2 tablespoons of salt
hot pepper and salt to taste
Peel the courgettes, cut into cubes and mince. Then, in a separate bowl, pass hot peppers, herbs and garlic through a meat grinder. Add tomato paste, vegetable oil, sugar, salt to ground zucchini – mix everything thoroughly. Then put on fire and cook for 25 minutes from the moment of boiling, remembering to stir occasionally so that the adjika does not burn. About five minutes before the end of cooking, add garlic, hot peppers, herbs and vinegar.
Real adjika is made on the basis of hot red pepper and garlic. These are the basic components. They are thoroughly mixed with the addition of various spices into a homogeneous mass.
Put the resulting adjika in dry jars, close the lids, wrap and put upside down to cool. Such adjika will be safely stored until spring. Unless, of course, it is eaten earlier.
Homemade adjika with tomatoes and garlic
Adjika prepared according to this recipe is not particularly spicy, and apples give it a unique pleasant taste. But at the same time, it is unsweetened, so it is perfect as a sauce for any side dish or for meat.
List of required products:
2,5 kg of tomatoes
1 kg of apples of any kind
1 kg carrots
1 kg of bell pepper
100 g hot pepper (this is about three medium pods)
150 ml of vinegar
150 g sugar
1 glass of sunflower oil
200 grams of garlic
50 g of salt
In this recipe for adjika, the main ingredient is tomatoes. They shape the flavor of the seasoning. Therefore, the tomatoes should not be sluggish or green. However, slightly damaged ones will do. After all, tomatoes will still be crushed, so the appearance of adjika will not deteriorate.
Wash the tomatoes, cut the stems out of them. Then cut the small fruits into two halves, and the large ones into four. Peel and core the apples. Wash and peel the carrots. Separate the sweet and hot peppers from the seeds. Then pass all the vegetables through a meat grinder.
Transfer the resulting mass to a cauldron (or a deep stewpan with a thick bottom), mix thoroughly with a wooden spoon and put on fire. Cook Adjika for an hour, not forgetting about constant stirring. 7-10 minutes before the end of cooking, add vinegar, sugar, salt, oil and garlic (pre-chopped). Stir again, boil and place in jars.
It is better to lay out adjika in 0,5-liter jars. This volume is the most convenient. At a family dinner, the whole jar will be sold out.
Then wrap the jars of adjika in a blanket, turn them upside down and leave to cool completely.
Spicy adjika or classic for real men
To warm up the fire of your man’s love, you need to treat him with spicy tomato adjika. Even the “coldest” chosen one will passionately flare from such a peppercorn.
Products required for the preparation of “male” adjika:
1 kg of tomatoes
800 g red bell pepper
200 g hot pepper;
500 grams of garlic
3/4 cup salt shaker № 0
0,5 cups of the following mixture: coriander, suneli hops, dill seeds
latex gloves
Rubber gloves are not included in the listing by mistake. Careless handling of a dangerous burning mixture can burn your hands. Don’t worry, nothing bad will happen to your stomachs. Unless, of course, you will not eat such adjika with spoons.
Adjika is not only tasty, but also healthy. It enhances metabolism, improves digestion. Classic adjika is a good antiviral agent, so it is useful to use it in the prevention of colds.
Separate the bell peppers from the core. Cut the tails off the tomatoes, peel the garlic and wash the vegetables. Grind hot and sweet peppers in a blender. You can also pass them through a meat grinder, but then you have to do it three times. Grind the garlic as well. Then chop the coriander and dill seeds. Mix everything thoroughly, add salt. You should get a homogeneous pasty mass. Serve the prepared adjika in a shallow bowl as a sauce for the main course.
Adjika classic: a recipe for the winter
Adjika flavor shades depend on the proportion of added components. Feel free to experiment. Of course, it’s best to stick to the recipe the first time around. And then you can add to adjika whatever your soul or your stomach desires. In any case, homemade products are tastier and healthier than store-bought ones.