Adjika proportions of sugar and salt. Boiled adjika for the winter, the best recipe with photos

Spicy, vigorous sauce is an excellent addition to meat and vegetable dishes, which is so highly valued by our men! Our recipe for adjika from tomato and garlic - fresh and for the winter - will help you enrich the taste of your dishes, and we will tell you in detail how to prepare this spicy sauce. This vegetable masterpiece, like no other, has been loved and popular for many decades, and is only acquiring more and more new versions!

What is adjika made from? It can be made using sweet peppers, tomatoes, zucchini, plums, eggplants and even apples! Although, in fairness, it must be recalled that adjika is a national dish of Abkhaz cuisine and its traditional recipe does not contain tomatoes, and the basis is exclusively sweet pepper, which is neutral in taste. It is the neutral taste of sweet pepper that brightens the spiciness of capsicum and garlic.

The peculiarity of tomato adjika is that the acidity of tomatoes, combined with the spiciness of chili peppers and garlic, creates such a spicy, sour-hot duet that it becomes an almost universal sauce for hot dishes! Who among us would refuse such an amazing aftertaste?

Before you prepare adjika from tomatoes, you must determine which taste will be more acceptable and what dishes you will serve it with. Who in the family likes it spicy, and who prefers sauces that are milder in taste?

We recommend making 2-3 options from one set of products, varying the amount of spicy and sweet ingredients. Just don’t forget to label the jars with stickers like “very hot adjika”, “moderately hot” or “mild”. Then, when planning your lunch menu, you will always know which sauce is best to put in the center of the table.

So, let's start making homemade adjika from tomatoes! We have selected for you some amazingly simple recipes that can be completely adapted for canning for the winter (if desired).

The simplest recipe for fresh adjika from tomatoes

All the vegetables in this spicy tomato adjika retain their beneficial properties, so you can safely use it as a preventive, but very tasty, remedy during the period of viral and colds.

Ingredients

• Tomatoes – 3 kg
• Sweet pepper (preferably red) – 1.5 kg
• Hot capsicum (preferably red) – 3-5 pcs.
• Garlic – 3 heads or less
• Salt – 2 tbsp. or to taste

We prepare adjika from tomatoes: wash the vegetables thoroughly (this is raw adjika!), peel, cut into pieces and grind through the middle grid of a meat grinder. The garlic can be finely chopped with a knife (it looks nicer in the sauce). Add salt and stir it into the raw vegetable mixture until completely dissolved.

Ready! Now all that remains is to spread the cold sauce into a sterile container, close it with sterile lids and take it to the cellar or refrigerator. Have a vigorous appetite!

How to make adjika from tomatoes for the winter

Everything is very simple! To make preparations for the winter, you just need to boil the mixture for at least 20 minutes! No longer is required, since hot peppers and garlic are reliable natural preservatives. And tomatoes contain a lot of acid, which prevents the development of bacteria.

We make sure to sterilize jars and lids, but pasteurization is not required at all! We store the canned sauce in the usual place for storing all preparations - dry, dark and cool.

This great recipe is great for winter wraps. It's easy to prepare and the taste is simply amazing! This sauce is perfect for barbecue and hot meat dishes!

Adjika from tomato and garlic with apples

Ingredients

• — 4 kg + -
• - 1 kg + -
• Apples (best variety No. Antonovka- 1 kg + -
• - 1 kg + -
• - 2 glasses + -
• Capsicum bitter pepper— 3-4 pcs. + -
• — 3 tbsp. l. or to taste + -
• - 1.5 cups + -

Preparation

Wash the vegetables, peel them, process them in a meat grinder and pour them into dishes for further heat treatment. Add salt and vegetable oil, mix and simmer for 30-40 minutes over low heat (until the carrots are soft).

Place in sterile glass jars and securely seal with lids.

The taste of the sauce can be changed according to your preferences. If you want it spicier, add more capsicum and garlic. If it is softer, then omit some garlic and pepper. This won't cause the jars to explode - don't worry!

Sweet and sour adjika for the winter “Spicy”

This homemade adjika is the height of perfection! Try to cook it, and it will be part of your culinary treasury for many years!

Ingredients

• Tomatoes – 2.5 kg
• Sweet pepper, red – 0.5 kg
• Carrots – 0.5 kg
• Onions – 300 g
• Garlic – 4 heads
• Red pepper, capsicum – 3-4 pcs.
• Granulated sugar – 1 cup
• Salt – 1.5-2 tbsp.
• Vinegar 9% – 200 ml
• Vegetable oil – 250 ml

The technology for preparing this composition is practically no different from the classic one. Chop all the vegetables and simmer for about half an hour over low heat. Next, pour in the oil, add sugar and salt, stir and simmer for another 30 minutes. Before it’s ready, add vinegar, stir and taste.

If the sauce suits your taste, then simmer with vinegar for 10 minutes and pour into a container. Store in a cool place.

Secrets of delicious adjika from tomatoes

Whatever recipe for adjika from tomatoes and garlic you choose, it will always be spicy and piercingly delicious! Grilled meat, shish kebab, meat and chicken rolls, cutlets and schnitzels, the whole endless range of meat dishes - they are just waiting to be served with this magnificent hot sauce!

Ingredients:

• 2 kg;
• 0.5 kg;
• 200 g garlic;
• 2 pcs. hot pepper;
• 50 ml vegetable oil;
• 25 g vinegar 9%;
• 100 g sugar;
• 0.5 tbsp. salt.

Recipe for boiled tomato adjika

1. Let’s prepare the garlic, and you need a lot of it for adjika. To quickly finish this dreary task of peeling garlic, I suggest a little trick. Separate the head into cloves and place them in a bowl. Pour boiling water over for 5-7 seconds and drain the water.

Now the skin of the garlic comes off instantly, you just need to lightly pick it with a knife. This greatly saves the process of peeling garlic.

2. Wash the tomatoes and also pour boiling water over them so that they can be peeled off the hard skin. If the skin does not come off the first time, drain the water and pour boiling water over it again. This time, even thick-skinned tomatoes should be peelable.

Remove the skin from the tomato.

3. Peel the bell pepper from the stalk and seeds, cut lengthwise into 4 parts. Cut the red hot pepper into 2 parts and also remove the stalk and seeds.

4. Grind tomatoes, sweet bell peppers and hot chili peppers in a meat grinder.

5. Pour everything into the pan. Add 100 g sugar, 0.5 tbsp. salt, 50 ml. vegetable oil. Mix everything and simmer on low heat for 1-2 hours. My tomatoes for this adjika were very watery, I had to simmer for about 3 hours to make the adjika thicker.

6. At the final stage, squeeze the garlic into the pan and add 25 ml of vinegar. Stir and taste the adjika for salt, adding more if necessary. Simmer for another 3 minutes.

7. Pour the finished adjika into prepared sterilized jars and screw on the lids. We turn the jars over and put them in a warm place for a day, wrap them in a blanket. After a day, the adjika can be put away in the closet for the winter.

The most delicious boiled adjika ready! Bon appetit!

There are a huge number of ways to prepare adjika from tomatoes. Recipes can be selected depending on the skill level of the housewife, both quite simple and more complex. How to prepare the most delicious adjika from The best recipes are collected in our article. But I would like to note the fact that each of us has different taste preferences. Therefore, there is no need to claim that the preparation prepared according to a certain recipe is the most delicious. They are all, to some extent, the “tastiest”. And the choice is yours.

Adjika "Home comfort"

Are you looking for the most delicious adjika recipe? Then try this one. Adjika prepared according to this recipe has a mild taste, without being too spicy. In addition, this method of cooking has its own zest - apples. They influence the taste of the dish so much that it becomes an excellent addition to any side dish.

List of ingredients:

• about two kilograms of tomatoes;
• one kilogram of apples (the variety does not matter);
• one kilogram of carrots;
• one hundred grams of hot pepper;
• one hundred and fifty milliliters of vinegar;
• one hundred and fifty grams of sugar;
• two hundred milliliters of sunflower oil;
• two hundred grams of garlic;
• fifty grams of salt.

The main role in this recipe is given to tomatoes, since they, interacting with seasonings, give an extraordinary taste. It follows from this that tomatoes must not be green or limp.

Cooking method. It is necessary to cut out the stems from pre-washed tomatoes. Further, if the tomatoes are small, then they are cut into two parts; if they are large, then into four parts. The apples are peeled and the core removed. The carrots need to be washed and peeled. The seeds are removed from sweet and bitter peppers. Grind everything using a meat grinder, and then transfer the resulting mass to a thick-bottomed bowl or cauldron. After which everything is thoroughly mixed with a wooden spoon and then placed on the stove. The adjika is cooked for 60 minutes, but it should be stirred constantly. At the end (about seven to ten minutes before the end) you need to add garlic and vinegar. After this, the dish is mixed again, boiled well and poured into jars.

Adjika with horseradish

Required ingredients:

• about two kilograms of red tomatoes;
• one kilogram of sweet pepper;
• three hundred grams of garlic;
• three hundred grams of hot pepper;
• three hundred grams of horseradish (one fresh root);
• two hundred grams of salt;
• two hundred milliliters of vinegar (required 9%).

Cooking method. Tomatoes need to be washed and their stems cut out. The pepper is thoroughly washed, the seeds are removed, and the stalk is cut out. Horseradish and garlic are peeled and cut into very small pieces (some housewives prefer to grind these ingredients in a meat grinder). Sweet and bitter peppers along with tomatoes are passed through a meat grinder. Next you need to add salt, vinegar, chopped garlic and horseradish. After thorough mixing, all unnecessary liquid is drained. We put the resulting mass into jars and close them. It is best to store them in the refrigerator on the bottom shelf. As a rule, it turns out about 3 liters of adjika.

Adjika with garlic and tomatoes

The most delicious adjika made from tomato and garlic is suitable both for lovers of spicy (adding garlic) and for people who do not like too spicy preparations.

Required ingredients:

• about three kilos of tomatoes;
• 1 kg of bell pepper;
• 500 g garlic;
• 150 grams of hot pepper;
• one hundred grams of salt;
• three tablespoons of sugar.

Cooking method. Initially, you need to remove all the seeds from the bell pepper. Then the stalks are removed and the garlic is peeled. And only after completing all the above steps you can start washing all the vegetables. After this, bell and hot peppers are passed through a meat grinder. Salt and sugar are added to the resulting mixture. After completing all these steps, you need to put the dish in the refrigerator for a day. In the morning, all excess liquid is washed off. After preparation, adjika is placed in pre-prepared jars, and then placed again in the refrigerator for further storage.

Adjika "Kyiv"

Some argue that this is the most delicious adjika. Prepared for the winter, it will please even the most sophisticated gourmets. In addition, preparing it is quite easy and simple.

Required ingredients:

• 5 kg of tomatoes (ripe);
• bell pepper (1 kg);
• sour apples (1 kg);
• carrots (1 kg);
• two tablespoons of salt;
• 2 cups sugar;
• black and red pepper (one tablespoon each);

First you need to wash all the vegetables. The pepper is seeded and cored. Then peel the tomatoes (to make this faster and easier, it is recommended to pour boiling water over the tomatoes for five to seven minutes). After this, all vegetables are chopped in a meat grinder. Butter, sugar, salt, and spices are added to the resulting mass. Next, the resulting mixture is placed on the stove and cooked until the required thickness is obtained. Afterwards, you immediately need to pour it into pre-prepared containers. It is best to store in a cool place - refrigerator, basement, cellar.

Adjika in Armenian

Despite the length of the cooking process, adjika made according to this recipe will not leave you and your guests indifferent to its taste.

Required ingredients:

• about 5 kilograms of tomatoes (ripe);
• 0.5-1 kilogram of garlic;
• 0.5 kilograms of bitter capsicum;
• salt (to taste).

Method of preparation: vegetables need to be washed and peeled from seeds and cores. Garlic, peppers and tomatoes are ground in a meat grinder. Salt is added to the resulting mass. Then the dish should be left in an enamel bowl for a period of ten to fifteen days. This time is needed for the adjika to ferment, and it needs to be stirred every day. It is important to remember that the tomato juice should be drained before adding garlic and pepper to the dish. If this is not done, then the adjika will seem under-salted.

Adjika "The Restless Sinner"

This recipe is perfect for lovers of “thrill” sensations. Having tried this adjika, everyone will appreciate its pepperiness.

Required ingredients:

• about 2 kilograms of tomatoes (red);
• twenty pieces of sweet pepper;
• ten to fifteen pieces of hot pepper;
• 400 grams of garlic;
• three sticks of horseradish;
• two bunches of parsley;
• two bunches of dill;
• four tablespoons of salt;
• four tablespoons of sugar;
• vinegar to taste (required 9%).

Cooking method. Before preparing this dish, you need to thoroughly rinse all the vegetables, and then remove them from seeds and stalks. After this, the vegetables need to be chopped using a meat grinder or blender. Salt, sugar and a little vinegar are added to the resulting mass. Everything is thoroughly mixed and poured into pre-prepared jars. The jars are closed with plastic lids.

Adjika "Yadrenaya"

This adjika will appeal to real men. It goes well with almost all products, but it acquires a special taste together with fish dishes.

Products:

• about five kilos of tomatoes (ripe);
• five to six heads of garlic;
• one hundred grams of salt;
• one hot pepper;
• six large horseradish roots;
• one sweet pepper.

Cooking method. Vegetables are washed in cold water, all seeds and stalks are removed, and then twisted in a meat grinder. Salt and chopped garlic are added to the resulting mass. Then the dish is thoroughly mixed, after which it can be laid out in prepared containers. Must be stored in the refrigerator.

Adjika "Adjarian"

Real adjika, which is made on the basis of such irreplaceable ingredients as hot red pepper and garlic. Naturally, other vegetables and spices are added to diversify the taste sensations. It is not only tasty, but also healthy. Only its excessive consumption can be harmful to health.

Required Products:

• about five kilos of tomatoes;
• one kilogram of carrots;
• kilogram of bell pepper;
• five to ten pieces of hot pepper (to taste);
• half a kilogram of onions;
• half a liter of vegetable oil;
• five to seven heads of garlic;
• salt (to taste).

Wash the vegetables. Next, the tomatoes must be removed from the core and stalks, and the peppers must be cleared of seeds. Then you need to divide the tomatoes, bell peppers and onions into 2-4 parts. All ingredients are processed in a meat grinder. After this, vegetable oil, salt and pre-chopped garlic are added. Mix everything well with a wooden spoon and put it on the fire. Cooking time is two hours. It is necessary to stir periodically. After cooking, the dish must be placed in jars and rolled up.

Adjika "Home"

The best thing about the recipe for the most delicious homemade adjika in this case is that the dish is easy to prepare. It is also worth noting that the workpiece prepared in this way does not need to be stored in a cool place. Even when stored in a warm room, the taste of this adjika does not deteriorate.

Adjika “Homemade” will be the most delicious if you use vegetables grown in your own garden when preparing it. So, the list of products:

• about five kilograms of tomatoes;
• one kilogram of bell pepper;
• fifteen pieces of hot pepper;
• 250-300 grams of garlic;
• 450-500 grams of horseradish;
• 200 milliliters of salt;
• 400 milliliters of vinegar (required 9%);
• 400 grams of sugar.

Cooking method. Vegetables need to be washed under cold water and then peeled from seeds, cores and peels. Then everything is ground in a meat grinder, including the pepper seeds. After this, salt, vinegar, sugar and pre-chopped garlic cloves are added. After mixing everything, you need to let the resulting mixture brew for exactly 50 minutes. no need. After time has passed, you can safely bottle the adjika.

When thinking about the question of what is the most delicious adjika, you need to remember the fact that the taste of the preparation you prepare depends entirely on the amount of proportions of seasonings and auxiliary ingredients. When preparing it, you can safely show your imagination and add something of your own to the existing recipe. If the experiment was a success, then next time you can prepare a large number of jars with tasty and healthy adjika.

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!!!

Every kitchen has a group of spicy seasonings and snacks that go perfectly with meat dishes. Many of them are prepared based on vegetables, hot spices and herbs. In the Caucasus, such seasonings include adjika. Here it is prepared from hot capsicum, garlic and salt, it turns out thick and oily. This seasoning is liked by many of our compatriots, but some find it unusually spicy and salty. As a result, skillful housewives adapted her recipe by including tomatoes. Adjika with tomatoes and garlic turns out to be more tender and juicy than the traditional Abkhazian one, and it is good in its own way. It can also be served with meat, or can be used instead of a savory snack or even spread on a sandwich.

Cooking features

Adjika with tomatoes and garlic can be raw, that is, cooked without heat treatment, or boiled. Additional ingredients may be added to it. Most often these are bell peppers, onions, apples. Of course, seasonings made according to such different recipes will differ, but we can also outline the general features of preparing this dish.

• For adjika, you need to choose ripe, or even overripe, tomatoes. The fruits are allowed to be cracked. The main thing is that they are not rotten or spoiled.
• Pieces of tomato skin found in the seasoning make it less pleasant to taste. Therefore, most often tomatoes need to not only be chopped with a blender or minced through a meat grinder, but also peeled. If you don't know the little details, this process can take a lot of time. But there is actually a simple way to skin tomatoes, and once you know it, you can do it in minutes. Boil the water. Make cross cuts on the tomatoes. Throw the vegetables into boiling water for a couple of minutes. Using a slotted spoon, transfer to a bowl of cold water. After a few minutes, remove the tomatoes from the cold water and, grasping the skin by the loose ends, remove it.
• Adjika made from tomatoes and garlic almost always includes hot pepper. It also needs to be crushed. This can be done without removing the seeds from the pepper or after they have been removed. In the first case, the seasoning will be much spicier.
• When processing garlic and hot peppers, protect your hands with gloves. Otherwise, you may get burned. This is especially likely if you prepare adjika in large quantities.
• Garlic loses much of its pungency when cooked. If you want it to retain its piquant taste, add it only 10 minutes before the snack is ready.
• Be sure to sterilize the jars into which you plan to pour adjika. Otherwise, it will quickly spoil, regardless of the cooking method.

Adjika made without cooking can only be stored in the refrigerator. If the seasoning has been subjected to prolonged heat treatment, it can be stored at room temperature.

Adjika from tomatoes and garlic without cooking

Composition (for 4 l):

• tomatoes – 3 kg;
• sweet pepper – 1.2 kg;
• garlic – 150 g;
• hot capsicum – 100 g;
• table vinegar (9 percent) – 150 ml;
• salt – 40 g.

Cooking method:

• Wash the tomatoes, dry and cut. Place in boiling water for a few minutes, then cool by transferring to a container of ice water. Clean.
• Cut out the stems along with the seals next to them. Cut the tomato pulp into large slices.
• Peel the garlic.
• Wash the sweet peppers. Cut off the stems and remove the seeds. Rinse again, dry and cut into large oblong pieces.
• Wash the hot peppers. Remove the stems. Cut each pod into several pieces. If you want a spicier seasoning, do not remove the seeds, otherwise it is better to get rid of them.
• Scroll all ingredients through a meat grinder. You can also use a blender if that seems more convenient to you.
• Place the vegetable mixture in a common container. Add salt and vinegar. Mix well. Leave to infuse for an hour.

While the adjika is infusing, you will have enough time to prepare the jars. Then you just need to fill them with aromatic seasoning, close them tightly and put them in the refrigerator.

Classic adjika with tomatoes and garlic

Composition (per 5 l):

• tomatoes – 2 kg;
• garlic – 0.5 kg;
• bell pepper – 3 kg;
• hot capsicum – 0.3 kg;
• vegetable oil – 100 ml;
• table vinegar (9 percent) – 40 ml;
• sugar – 40 g;
• salt – 40 g.

Cooking method:

• Prepare the tomatoes by peeling them and cutting them into pieces.
• Wash and clean both types of peppers.
• Separate the garlic cloves and peel them.
• Separately grind tomatoes, peppers and garlic through a meat grinder.
• Mix the tomato and pepper puree, set the garlic mass aside for now.
• Place the pan with tomato-pepper puree on the fire. Heat until it starts to boil.
• Add salt and sugar, pour in vinegar and oil. Cook over low heat, stirring occasionally, for an hour and a half.
• 10 minutes before readiness, add garlic and stir.

The finished snack just needs to be placed in prepared jars and rolled up. This adjika stands well at room temperature.

A simple recipe for adjika from tomatoes and garlic

Composition (for 4 l):

• tomatoes – 2 kg;
• garlic – 5 heads;
• hot pepper – 2 kg;
• salt – 40 g.

Cooking method:

• Peel the tomatoes and pass through a meat grinder.
• Remove the seeds from the pepper. Grind the pepper using a meat grinder and mix with tomato puree.
• Grind the peeled garlic with a blender or meat grinder.
• Place the pan with tomato puree and pepper on the fire and bring to a boil.
• Add salt and garlic. Cook for 7–8 minutes.
• Place in sterilized jars and seal them tightly.
• Turn over and cover the jars, leaving them like that until they cool.

This very hot seasoning should be stored in a cool place. It doesn't have to be a refrigerator - a cellar or unheated pantry will also work.

Adjika with tomatoes, garlic and apples

• tomatoes – 2.5 kg;
• garlic – 0.2 kg;
• capsicum – 150 g;
• bell pepper – 1 kg;
• carrots – 1 kg;
• apples – 1 kg;
• salt – 60 g;
• sugar – 150 g;
• vegetable oil – 150 ml;
• table vinegar (9 percent) – 150 ml.

Cooking method:

• Wash and peel vegetables and fruits.
• Scroll them through a meat grinder twice. Chop the garlic separately.
• Set aside the garlic and mix the remaining vegetables. Applesauce should also be mixed with vegetables.
• Place the resulting puree in a thick-bottomed saucepan.
• Place on low heat and cook for an hour.
• Pour in the oil and vinegar, add sugar and salt, and garlic. Stir.
• Continue cooking for 10 minutes.
• Place in prepared jars, seal them and store in the pantry.

This recipe produces a not-too-spicy seasoning, so it can be served as an appetizer on its own.

Adjika with tomatoes and garlic is one of the most popular seasonings. It can be served with meat or as a separate dish.