Adjika from tomatoes for the winter

Many dishes are hard to imagine without seasoning. Sauces, gravies, dressings give them extra flavor, aroma and make food more appetizing. In any national cuisine there is seasoning. Uigurs do not imagine food without lozizhan, in the Russian cuisine “Cobra” or “Spark” is in demand, in the Caucasus they serve adjika to many dishes.

In fact, all these seasonings are similar. The main place in them is given to red hot pepper. And the remaining ingredients are added based on national traditions and taste preferences.

Adjika is a mix of hot pepper, red pepper, garlic and salt with the addition of herbs popular in the Caucasus. Most often it is cilantro (coriander), hops-suneli, utsho-suneli (fenugreek).

This adjika has a thick paste-like consistency. Its color varies from red to green. It all depends on the color of the pepper, as well as the spices that were added during the cooking process.

In the classic adjika tomatoes are not added. But over time, adjika has changed, and the hostess began to prepare it as they like. And so appeared adjika with tomatoes, which many successfully prepare for the winter.

Adjika from tomatoes for the winter: the subtleties of cooking

In addition to tomatoes, you can add other ingredients to adjika: carrots, onions, apples, spicy herbs. But the main place is given to hot pepper and garlic, as adjika must be not only spicy, but also spicy. Therefore, the selection of ingredients take into account the ratio of pepper and other vegetables.
Adjika is cooked in the form of thick puree or paste. To do this, all the ingredients are ground in a blender or in a meat grinder. To get high-quality adjika, take only ripe vegetables. They may be slightly crumpled or burst, but should not have signs of spoilage and illness, otherwise it may adversely affect the storage of canned products.
Adjika can be made both strongly acute and less burning. Therefore, when choosing a recipe, pay attention to the amount of hot pepper and, if desired, reduce it.
Adjika can be raw or boiled. In a raw put enough salt and garlic. It must be stored in the refrigerator. For raw adjika, it is better to use a small container so that in an open jar the seasoning contacts as little as possible with the air, which can cause souring.
Boiled adjika is packaged in glass jars, hot and immediately sealed. Such canned food can be stored at room temperature.

Adjika from tomatoes for the winter, boiled

Ingredients:

tomatoes - 1 kg;
Bulgarian pepper - 1, 5 kg;
Hot pepper - 4 pcs. (or to taste);
vegetable oil - 50 ml;
9% vinegar - 1 tbsp. l .;
garlic - 300 g;
sugar - 1 tbsp. l .;
salt - 1 tbsp. l

Preparation Method

Prepare sterile jars with lids.
Wash ripe tomatoes. Put them in a bowl and pour boiling water over it. After 2 minutes, cool in cold water, remove the skin from them. Cut in half, cut the stem.
Wash Bulgarian and hot peppers, cut them in half, remove the stems and seeds.
Disassemble garlic into cloves, peel, rinse with cold water.
Pepper, tomatoes and garlic, twist through a meat grinder.
Pour the vegetable mass into the pan, put it on the fire, bring to the boil. Add salt, oil and vinegar. Simmer on moderate heat for 1, 5 hours.
Chop the garlic in a blender or pass through a cooking press. Connect with adjika. Simmer another 10 minutes. Remove the sample, if necessary - salt it again.
When hot, place the adjika in jars, cork tightly with sterile caps. Turn the bottoms up, wrap a blanket. Leave the adjika to cool.

Note: You can cook adjika a little differently. First, in a meat grinder, twist the tomatoes, pour the tomato mass into the pan, put on a moderate fire and simmer for 20 minutes. Then grind in a meat grinder pepper and garlic, add to tomato paste. Then cook according to the recipe. But in this case, the cooking time of adzhika can be slightly reduced.

Adjika from tomatoes with apples for winter, boiled

Ingredients:

tomatoes - 1, 5 kg;
Bulgarian pepper - 1, 5 kg;
bitter pepper - 3 pcs .;
carrots - 0, 5 kg;
sour apples - 0, 5 kg;
garlic - 3 heads;
vegetable oil - 100 ml;
salt - 2 tbsp. l .;
9% vinegar - 50 ml.

Preparation Method

Prepare pre-sterile jars.
Start processing vegetables. Wash tomatoes, cut in half, remove the stem.
Pepper wash, cut the stem with a piece of pulp. Cut each fruit in half, remove the seeds and partitions.
Wash apples, cut them into four pieces, cut out seed pits.
Peel the garlic, rinse with cold water.
Peel carrots, wash, cut into small pieces.
Bulgarian pepper, tomatoes, carrots and apples twist through a meat grinder. Pour the vegetable mixture into a wide saucepan, put on a moderate heat, bring to a boil and cook for 50-60 minutes. Puree periodically stir so that it does not stick to the bottom.
Grind bitter pepper and garlic separately in a meat grinder. Add to the rest of the mixture. Immediately put the salt, pour the oil. Stir. Simmer on low heat for another 20-30 minutes. If the adjika is not as thick as you would like, the cooking time will be a little longer. 5 minutes before the end of the quenching pour vinegar.
When hot, place the adjika in dry, heated jars. Seal with sterile caps. Banks turn upside down, wrap well. In this form, leave to cool.

Adjika from tomatoes for the winter with eggplants, boiled

Ingredients:

tomatoes - 1 kg;
hot red pepper - 3 pcs .;
eggplants - 0.5 kg;
Bulgarian pepper - 0, 5 kg;
garlic - 2 heads;
salt - 1, 5 st. l .;
sugar - 1 tbsp. l .;
vinegar - 40 m;
vegetable oil - 100 ml.

Preparation Method

Prepare in advance for adzhika sterile jars with lids.
Wash ripe tomatoes, cut the stalk.
Cut off the stalks of the eggplants. Wash fruits, cut off their skin. Cut into wide circles. If there are seeds, add eggplants with salt and leave for half an hour under the yoke. During this time, juice will stand out. Rinse the eggplants in cold water, squeeze. Along with the juice will come and seeds.
Peel the garlic, rinse with cold water.
Wash the Bulgarian pepper and hot pepper, cut the stalks, cut each fruit in half and remove the seeds.
Grind vegetables in a meat grinder. Puree drain into a wide saucepan. Over medium heat, bring to a boil, add salt, sugar and butter. Cook at low boil for 50-60 minutes. So that the mass does not burn, it must be periodically mixed. Pour vinegar 5 minutes before readiness.
Prepare the finished adjika in dry jars and seal tightly with the caps.
Turn them upside down, wrap them with a blanket. Wait for complete cooling.

Adjika from tomatoes for the winter spicy, without cooking

Ingredients:

tomatoes - 1 kg;
hot red pepper - 0, 4 kg;
garlic - 0.5 kg;
greens of basil, cilantro, parsley - on a small bunch;
hops-suneli - 2 tsp;
salt - 1, 5 st. l .;
9% vinegar - 50 ml.

Preparation Method

Since all vegetables do not undergo preliminary heat treatment, they need to be selected more carefully. Only ripe tomatoes with no signs of spoilage are suitable. Wash them, cut in half, cut the stalk.
Wash hot pepper, cut it in half, cut the stalks, and remove seeds. Before processing the pepper, be sure to wear disposable rubber gloves, otherwise burning juice will be put into the skin and you will feel its sharpness for a long time.
Disassemble garlic into cloves, peel, wash in cold water.
Sort out basil, cilantro and parsley, remove faded and rotted stems, wash thoroughly in several waters. Put on a towel so that the greens are slightly dried.
Chop vegetables and greens in a meat grinder. Add to them hops-suneli, salt, vinegar. Mix thoroughly.
Spread in small, clean, dry jars. Tightly close the tin screw caps. Put it in the fridge or put it in the cold cellar.

Adjika from tomatoes with bell pepper for the winter, without cooking

Ingredients:

tomatoes - 1 kg;
Bulgarian pepper - 0, 5 kg;
chili pepper - 3 pcs .;
garlic - 0, 2 kg;
salt - 1 tbsp. l

Preparation Method

Prepare small volumes of jars, wash them thoroughly, dry them upside down on a towel.
Wash ripe, fleshy tomatoes, remove the stalks. Fill the tomatoes with boiling water and leave for 2-3 minutes. Then rinse with cold water, remove the skin.
Pepper wash, cut in half, remove the seeds. But if you want to get a very sharp adjika, you can leave the seeds.
Peel the garlic, wash it in cold water.
Grind all vegetables in a meat grinder. Add salt. Mix well.
Spread Adjika in jars, close with screw caps. Put in the fridge.

Adjika from tomatoes with ground paprika for the winter, without boiling

Ingredients:

tomatoes - 1 kg;
ground paprika - 3 tsp;
bitter red pepper - 3 pods;
garlic - 0, 2 kg;
cilantro - 1 bundle;
hops-suneli, coriander, turmeric, zira - 1 tsp each;
vegetable oil - 50 ml (optional);
salt - 2 tbsp. l

Preparation Method

Wash tomatoes, cut them in half, cut the stalks.
Pepper wash, cut the stalk, remove the seeds.
Peel the garlic, rinse in water.
Spicy spices pour boiled water to make gruel, and leave to swell.
Catch the cilantro, remove the yellowed or rotted branches, wash in plenty of cold water. Put on a towel and dry.
Grind vegetables and greens in a meat grinder. Add salt, oil (optional) and spices. Mix well.
Spread in small, clean, dry jars, close tightly with screw caps. Put in the fridge.

Mistress to note

Recipes cooking adjika many. You can change the amount of ingredients to your liking. The main thing is that adjika contains hot pepper, garlic and salt. In adjika, you can add both fresh herbs and ground spices.

Store adjika in a dark cold place - in the refrigerator or cellar. Adjika, hermetically sealed with tin lids, can be stored in a dark place at room temperature, for example in a closet.

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