Adjika from tomatoes and garlic - 10 classic recipes for the winter with step by step photos

The classic tomato and garlic adjika is a traditional dish on the table of almost every person. Today we have compiled for you a selection of the 10 best recipes for the winter with a photo step by step. This spicy appetizer is perfect for both holidays and simple family dinners. Try, experiment and choose the one you like the most to write in your recipe book.

The classic recipe for adjika from tomatoes and garlic with cooking for the winter

Adjika, prepared according to this recipe, has a delicate taste, slight sourness, thanks to the apples included in its composition. Preparing this appetizer will not be difficult for you.

Cooking time: 24 hours

Servings: 4-6

• 
  Wash the bell pepper well under running water. Dry it a little, then cut off the stalks and cut each pepper in half. Remove the seed pods and cut the peppers themselves into small pieces. Hot peppers also need to be washed and removed from seeds. Chop finely.
• 
  Wash tomatoes and apples thoroughly. Cut the tomatoes in half, remove the stalk, and then finely chop each half. Core apples with stalks and seeds. This can be done both with a knife and with special devices for apples, which will significantly save your time. Then cut the apples into slices no more than 5 millimeters thick. Peel the garlic heads and divide into cloves. Now you need to pass all the chopped ingredients through a meat grinder (or grind them with a blender, but this will take much longer and the blender knives may not cope).
• 
  Pour the resulting vegetable mass into a large enough saucepan and send over medium heat. After the adjika boils, reduce the heat and simmer it for about 20 minutes, while the adjika is boiling, wash the jars in hot water with a little baking soda. Pour boiling adjika over the prepared jars and cover with lids. Take a very large saucepan, put jars of vegetable preparation in it, pour water into the pan so that it almost completely covers the jars (1-2 fingers should remain to the top of the jar). Bring the water to a boil and let the adjika jars simmer for about 15 minutes, then carefully remove the hot jars and immediately seal them with lids. Turn the blanks upside down and cover with a warm blanket. After cooling completely, move the jars to a place where it will be constantly dark and cool.

Enjoy your meal!

A very tasty and simple recipe for adjika from tomatoes without cooking

Adjika prepared according to this recipe allows you to preserve almost 100% all the benefits of summer vegetables, as well as their great taste and aroma.

Ingredients:

• Tomatoes - 4 kg
• Garlic - 0.3 kg
• Bulgarian pepper - 1.2-1.4 kg
• Vinegar - 1 glass
• Table salt - 2 tbsp. l.

Cooking process:

1. First, we will deal with bell peppers, for this we will wash it under the tap, and then we will free it from the stalk and seeds. Cut the pepper into 4 pieces.
2. Disassemble the garlic into cloves and peel them. Rinse with cold water.
3. Now it's the turn of the tomatoes. Try to choose meaty varieties that are very ripe and sweet. Wash them thoroughly under running water and cut them in half. Remove the place where the stalk was attached. Cut the tomato halves into 2-4 pieces.
4. Next, you need a meat grinder to twist the prepared vegetables with it, turning them into vegetable puree. If you do not have a meat grinder or you do not want to mess with it, then you can easily use an immersion blender, it will cope with this task even better.
5. Add the remaining ingredients to the resulting very bright and aromatic tomato puree: a glass of vinegar and two tablespoons of table salt (not iodized). Mix everything very well and let the adjika brew at room temperature, it will be very good if you manage to marinate the adjika, thus, for 1-1.5 hours.
6. While the adjika is marinating, heat the water in a saucepan and steam the cleanly washed jars. It is most convenient to use cans with a volume of 0.5-0.75 liters for such a blank. they need to be sterilized for 10-15 minutes.
7. If foam forms on the surface of the adjika, carefully remove it with a slotted spoon or strainer. Stir the vegetable preparation and place in dry jars. Roll up the jars with lids and refrigerate. Delicious and healthy adjika from tomatoes with garlic and sweet pepper is ready.

Enjoy your meal!

Adjika with tomato and garlic without hot pepper for the winter

This option of adjika will be appreciated by people who do not like spicy food or those who have some problems with the gastrointestinal tract. This adjika turns out to be less spicy due to the absence of hot pepper in its composition. In addition, this is perhaps the simplest adjika recipe for the winter.

Ingredients:

• Tomatoes - 1 kg 200 g
• Garlic cloves - 1 cup (no slide)
• Table salt (not iodized) - 2 tbsp. l.

Cooking process:

1. The most ripe and fleshy tomatoes should be selected for adjika. Wash them well with water and carefully remove the place where the stalk is attached. Now you need to cut the tomatoes into 4-8 pieces. Their number depends on the size of the vegetables themselves: the larger it is, the more parts you need to cut the tomatoes.
2. Peel the garlic cloves. It takes a lot of garlic for adjika, so it will take you some time to peel it. But this is perhaps the most time-consuming process in this recipe, everything else is easy and simple to prepare.
3. Turn the tomatoes and garlic cloves into a smooth paste. To do this, you need to use a hand blender, food processor, or meat grinder. Add salt to the resulting mass and mix very well. Now you need to leave the adjika for several hours so that all the salt dissolves.
4. Sterilize the jars in a water bath for 5-10 minutes, dry, and then spread the infused adjika over them. Close the tomato appetizer with nylon lids and store in the refrigerator. This appetizer can be used as a side dish for any meat or vegetable dish.

Enjoy your meal!

Spicy, pungent tomato-garlic adjika with horseradish

This aromatic, spicy, tart appetizer will go well with any meat or vegetable dish. It is prepared quite simply, and for the money it comes out budgetary, especially in the season of vegetables, when they cost mere pennies. Try, experiment, discover new flavors.

Ingredients:

• Sweet bell pepper - 1.4 kg
• Tomatoes - 1.9 kg
• Horseradish root - 230 g
• Hot peppers in pods - 400 g
• Vinegar - ½ cup
• Fresh dill greens - 100-120 g
• Table salt - to taste
• Sugar sand - 3 tbsp. l.
• Fresh dill greens - 100-120 g

Cooking process:

1. Tomatoes for the preparation of this original appetizer should be sweet and fleshy. Rinse them well in cool water, and then cut cross-shaped cuts on top of each tomato. Dip each tomato in turn, first in boiling water (for 2 minutes), and then in cold water (also for 2 minutes). After that, the peel should come off without any problems.
2. Wash the sweet bell pepper and cut off the upper part with the stalk, then carefully remove the seeds and rinse the inside of the pepper, cut into 4 parts. Do the same with hot peppers.
3. Divide the garlic into cloves and peel. Chop finely with a sharp knife or chop with a blender.
4. Using a meat grinder, twist the peppers and tomatoes into the vegetable puree. Peel and grind the horseradish root using a blender or the same meat grinder. Add to tomato puree.
5. Rinse the greens thoroughly (you can even soak it for 10-15 minutes in salt water to get rid of bugs, if any) and chop finely. Transfer to the rest of the chopped vegetables and mix well.
6. Pour 3 tablespoons of sugar, chopped garlic, a few pinches of salt (to taste) into the resulting mass and pour in half a glass of vinegar. Mix all ingredients well.
7. Banks had to be prepared in advance. It is best if these are small jars with a volume of no more than 0.5 ml. Wash them with baking soda and steam for 10-15 minutes. Spread adjika in dry sterile jars and roll up the lids. You need to store such a sharp workpiece in the refrigerator.

Enjoy your meal!

Adjika from tomatoes with garlic and bell pepper for the winter

Adjika from tomatoes has a more delicate and rich taste, and what an aroma is in the kitchen during cooking! In addition to the fact that this appetizer has a pleasant taste and aroma, if you cook adjika without boiling, then it will also be very rich in vitamins. Adjika from tomatoes with bell pepper will perfectly complement any meat or vegetable dish.

Ingredients:

• Tomatoes - 0.3 kg
• Bulgarian pepper - 2 pcs. medium size
• Granulated sugar - 1 tbsp. l.
• Table salt - 1 tsp
• Garlic - 4-5 cloves
• Hot ground pepper (red) - 0.5-1 tsp. (taste)

Cooking process:

1. Rinse the pepper well and cut the stalk, cut the pepper in half and remove the seeds. You can rinse the inside of the pepper to rinse off any remaining seeds. Chop the pepper halves in random order.
2. Wash the tomatoes in cold water, carefully cut the stalk and cut each tomato (depending on how large it is) into 4-8 pieces.
3. Peel the garlic cloves and rinse in cold water.
4. Place the garlic cloves, tomato wedges and bell pepper chunks in a blender bowl. Grind vegetables for several minutes, if you do not have a blender, then you can, of course, use a meat grinder, but then the consistency of adjika will not turn out so tender.
5. Now you can add a teaspoon of salt, half or one teaspoon of hot red pepper and a tablespoon of sugar to the resulting puree. Mix everything thoroughly.
6. From the specified amount of ingredients, about 350-400 milliliters of adjika will be obtained. Prepare an appropriately sized jar. In order for adjika to be stored for a long time, the jar must be thoroughly washed with the addition of soda, and then sterilized in a water bath for 15 minutes. Transfer the finished adjika to a clean jar and close the lid. Such a blank is stored only in the refrigerator.

Bon Appetit!

Step-by-step recipe for cooking adjika with carrots and tomatoes

Adjika is in demand at any festive table, because this appetizer goes well with any meat dish. Depending on your preference, you can make it more or less spicy.

Ingredients:

• Carrots - 1 kg
• Tomatoes - 3 kg
• Sweet pepper - 1 kg
• Sour apples - 1 kg
• Hot pepper - 1-2 pcs.
• Table salt - 5 tbsp. l.
• Vinegar - 1 glass
• Granulated sugar - 1 glass
• Garlic cloves - 10-12 pcs.

Cooking process:

1. First, rinse the bell peppers in running water. Carefully cut off the part where the stalk is and remove the seeds. Cut the peppers into small pieces. Rinse hot peppers, peel and cut into several pieces.
2. Wash the tomatoes and dry a little. Cut in half and remove the part where the stalk was attached. Cut the tomato halves into 2-4 pieces (if the tomatoes are large).
3. Peel the carrots with a vegetable peeler. Rinse the peeled carrots in cold water to rinse off the remaining sand and earth. Thick carrots can be cut lengthwise into several pieces.
4. Now it's the time for the apples. Apples need to be washed thoroughly, cut in half and core cut with seeds. Then peel the halves of the apples and cut into several pieces.
5. All prepared vegetables must be chopped. You can use a blender or meat grinder for this purpose. In a meat grinder it will turn out faster, with a blender it will be softer.
6. Transfer the resulting vegetable mass to a saucepan. Put the saucepan on high heat and wait until the mass boils. After the vegetable puree starts to boil, reduce the heat to low and let the adjika simmer for about 50-60 minutes.
7. Peel the garlic, chop finely and add to the adjika 10-15 minutes before the end of cooking. When the cooking time comes to an end, pour vinegar into adjika, add a glass of sugar and 5 tablespoons of salt. Mix everything thoroughly.
8. It is best to prepare adjika for the winter in small jars. Wash them in hot water (it will be great if you add a little baking soda during the washing process). After that, you can hold the jars in an oven heated to 100 ° C, microwave or in a steam bath. Dry clean jars and spread adjika in them. Cap the jars and cool upside down.

Enjoy your meal!

How to prepare a delicious adjika appetizer with apples for the winter?

A very simple and at the same time delicious recipe that can be prepared in the season of vegetables and apples. Depending on the amount of hot peppers and garlic, you can adjust the pungency of this snack from mild to very spicy.

Ingredients:

• Tomatoes - 2.5 kg
• Apples - 0.5 kg
• Bell peppers - 1.5 kg
• Vegetable oil - 0.25 l
• Hot pepper - 70-150 g (to taste)
• Sugar sand - 100 g
• Garlic cloves - 100-150 g
• Table salt - 1 tbsp. l.

Cooking process:

1. So, let's start cooking adjika. The first things to do is to do vegetables. Wash two types of peppers in cold water, peel off stalks and seeds, and then cut into small pieces.
2. Rinse the apples with water, peel and remove the core with seeds, it is more convenient and fastest to do this using a special device, but you can also use an ordinary knife. Cut the apple pulp into small wedges or pieces.
3. Peel the garlic and rinse with water. Rinse the tomatoes thoroughly and, after removing the stalks, cut into 4-8 pieces (depending on the original size of the tomatoes).
4. Get a large, roomy saucepan. You will need to pour adjika into it. To do this, grind the vegetables with a meat grinder or blender. A meat grinder will cope with this task faster, and a blender will grind more gently. So, you should have a fragrant mashed potatoes, sweet and hot peppers, garlic and apples.
5. Pour 250 milliliters of sunflower oil into the resulting vegetable mixture (it must be odorless) and mix well. Add a tablespoon of salt and 100 grams of granulated sugar there. Mix all the ingredients well again.
6. Put the saucepan with adjika on the stove and bring the vegetables to a boil with constant stirring. As soon as the adjika boils, reduce the heat to almost minimum and boil the vegetables for 35-60 minutes, the thickness of the finished snack will depend on the duration of the cooking time.
7. While the adjika is languishing on the stove, wash and sterilize the jars. Pour the cooked hot adjika over the already prepared and dry jars and seal the jars with lids. To completely complete the cooking process, you need to turn the cans over with the lids down and cover the cans with a blanket. So adjika will cool more slowly, which is necessary for the correct preservation process. The cooled snack should be removed to a dark and cool place.

Bon Appetit!

A simple and delicious recipe for adjika from tomatoes and garlic without vinegar

Try making a hot, spicy adjika from tomatoes and garlic without adding vinegar. We assure you that this recipe will forever win your love and become a frequent guest on your table.

Ingredients:

• Ripe and juicy tomatoes - 1 kg
• Hot pepper - 60 g
• Sweet pepper - 600 g
• Garlic - 150 g
• Table salt - to taste

Cooking process:

1. Preparing adjika without vinegar is more than simple. Start by preparing your vegetables. The sweet bell pepper must be washed and then cut off the part where the stalk is attached. Thoroughly remove the seeds from the bell pepper and cut it into small pieces (this will make them easier to grind).
2. Hot peppers also need to be washed, and then cleaned of seeds by cutting off the stalk. Cut hot peppers into small pieces.
3. Disassemble the garlic into cloves, peel and rinse with cold water if necessary.
4. Wash the tomatoes in a sufficient amount of running water, carefully cut the stalk and cut the pulp into medium-sized pieces.
5. Now all prepared vegetables need to be mashed. For this purpose, you can use a meat grinder or blender. Adjika from a blender turns out to be softer, especially if you interrupt it twice.
6. Pour the resulting vegetable mass into a saucepan and put on fire. When the adjika boils, you will need to reduce the heat to almost minimum, leaving a slight boil. Stir the adjika periodically and after about 10-15 minutes you will notice that it begins to thicken. This is the right time to add the amount of salt you need to adjika and mix everything.
7. It would be very nice if you sterilized the adjika jars in advance. If not, then do it now: rinse them with baking soda, and then hold them for a couple of 10 minutes. Before placing adjika in the jars, dry the jars so that there is no water left in them.
8. Close the jars filled with a fragrant snack with lids and leave to cool upside down (be sure to cover the jars with a blanket). In the future, store such a workpiece in the dark and cool.

Enjoy your meal!

Sweet adjika from tomatoes and garlic for the winter

This recipe is perfect for lovers of mild dishes. Adjika turns out to be tender, with a sweetish taste. This appetizer will appeal not only to adults, but also to children.

Ingredients:

• Sweet tomatoes - 2.5 kg
• Apples - 150 g
• Unscented sunflower oil - 100 ml
• Bulgarian pepper - 10 pcs.
• Hot pepper - 2 pods
• Garlic - 150 g
• Granulated sugar - 2 tbsp. l.
• Table salt - 2 tbsp. l.
• Vinegar (9%) - 1 tbsp. l.

Cooking process:

1. Rinse bell and hot peppers under running water. Now you need to get the seeds out of them, and cut the peppers themselves into large enough pieces.
2. Wash and peel the apples. Gently remove the pitted pith and cut the flesh into pieces about 3 x 3 centimeters in size.
3. Rinse the tomatoes with water, and then cut into 8 slices. The sweeter and fleshy the tomatoes you choose, the tastier and more tender adjika will turn out.
4. Disassemble the heads of garlic into cloves, peel and rinse in cold water. So, all the ingredients are prepared, you can proceed directly to cooking.
5. Pass all the vegetables, apples and garlic through a meat grinder twice (if you use a blender to chop, beat the vegetables for at least 2 minutes). Take a deep saucepan and pour 100 ml of warmed vegetable oil into it, followed by vegetable puree.Stir thoroughly so that the adjika takes on a homogeneous consistency, and put the pan on fire.
6. After the adjika boils, reduce the heat and let it simmer at a low boil for 10-15 minutes, after the specified time, add 2 tablespoons of salt and sugar. Mix well and boil adjika for about half an hour. Turn off heat and add a tablespoon of vinegar. Everything can be poured into clean cans and rolled up with lids.

Enjoy your meal!

Step-by-step recipe for adjika from green tomatoes and garlic

Adjika cooked according to this recipe turns out to be not only very tasty, but also very beautiful. The bright and rich green color of adjika will surely attract the attention of your guests, and its taste will not leave anyone indifferent.

Ingredients:

• Green tomatoes - 1 kg
• Granulated sugar - 1.5 tbsp. l.
• Fresh parsley - 30 g
• Salt - 0.5 tbsp. l.
• Odorless sunflower oil - 2 tbsp. l.
• Dry spices (hops-suneli, ground pepper, etc.) - to taste
• Hot pepper - 100 g

Cooking process:

1. Before you start cooking adjika from green tomatoes, you need to prepare vegetables and herbs.
2. Wash hot peppers in cold water, cut off the stalk and peel the seeds from the pepper. Rinse the inside of the pepper with water and cut into 4-6 pieces.
3. Wash the parsley and discard in a colander to drain excess liquid. When the parsley is dry, cut it into small pieces with a sharp knife.
4. Disassemble the garlic into cloves, peel and rinse in cool water.
5. Rinse the tomatoes thoroughly, cut off the stalks, and then cut the tomatoes themselves into 6-8 pieces. Everything, with the preparation of vegetables, we are finished. Now you can start cooking directly.
6. To turn chopped vegetables into adjika, you need one of the following tools: a meat grinder, blender, or food processor. Keep in mind that blended vegetables are softer than minced vegetables. To make the vegetables softer after the meat grinder, they are ground twice.
7. Add the seasonings you need, as well as salt, sugar, vegetable oil and vinegar to the resulting gentle green puree. Stir all ingredients well until combined.
8. Transfer the vegetable puree to a saucepan and bring to a boil. In the process, do not forget to be sure to stir so that the vegetables do not burn. After the adjika boils, reduce the heat to low and boil the adjika for 45 minutes, stir from time to time.
9. While the workpiece is cooking, sterilize the jars over a saucepan with steam for 15 minutes. Pour boiling adjika from green tomatoes into dry jars and roll up. Then turn over, cover with a blanket and cool for 24 hours.

Bon Appetit!