TOP 6 recipes for cooking tomato adjika for the winter. Secrets of cooking seasoning at home. Video recipes.
Adjika from tomatoes is a classic ancient sauce of Caucasian cuisine, which is prepared very simply and quickly, from which it is very popular in all countries of the world. The taste of vegetable seasoning is moderately spicy, so it goes well with many dishes and any type of meat. Another indisputable advantage of the sauce is that inexpensive products are used for its preparation. This makes adjika more accessible to people of different financial capabilities. Seasoning analogs can be seen in many cuisines of the world, because adjika inspires chefs to experiment. In this review, we will tell you the basic recipes for tomato adjika and some of its impromptu variations.
Features of cooking adjika
In order for the Caucasian seasoning to turn out to be truly aromatic and piquant at home, you should know the basic secrets of cooking. The adjika recipe has several nuances that every beginner must consider.
- To reduce the pungency of the adjika, clean all the seeds from the pods of hot pepper and cut off the veins, because it is these parts of the vegetable that are the most burning.
- In the process of preparing Caucasian sauce, you can use both fresh and dried peppers. Pour the latter with boiling water and keep it under yoke for 4 hours. After these manipulations, the vegetable can be used in the standard way.
- The recipe for real Caucasian adjika contains fenugreek seeds, which can only be found in specialized stores selling spices.
- It is allowed to use other spices in the preparation, which give the finished sauce a special aroma and taste.
- Garlic is ideal for adjika with a purple hue, it is bound to be very bitter, which is good for seasoning.
- It is advisable to grind spices, seasonings and garlic by hand. In the absence of time, use a blender or meat grinder. In doing so, keep in mind that the finer the food is chopped, the tastier the seasoning will be.
- To maximize the aroma of seasonings, pre-fry them in a dry frying pan. Watch them so that they do not burn, but only slightly heat up.
- Ready adjika will last longer if you add salt and store it on the bottom shelf of the refrigerator.
- When preparing a hot seasoning for the winter, pre-release it for at least 10 minutes by placing the filled cans in a pot of boiling water.
- Prepare adjika for the winter in jars with a volume of 300 to 600 ml.
See also how to make Georgian salad dressing dressing.
Adjika from tomatoes for the winter
The proposed adjika recipe can be served immediately with meat, fish, sausages, or simply spread on bread. It can also be prepared for future use by spreading it out in sterilized jars and tightening with sterile lids. Such a blank will be well stored in the refrigerator or cellar.
- Caloric content per 100 g - 123 kcal.
- Servings - 400 g
- Cooking time - 1 hour
Ingredients:
- Tomatoes - 2 kg
- Table vinegar - 0.5 tbsp.
- Chili pepper - 2 pcs.
- Bulgarian pepper - 1 kg
- Sugar - 0.5 tbsp.
- Vegetable oil - 0.5 tbsp.
- Garlic - 100 g
- Salt - 1 tablespoon
Cooking adjika from tomatoes for the winter:
- Wash the tomatoes, dry with a paper towel and pass through a meat grinder.
- Wash the peppers (Bulgarian and chili), cut off the stalk and dry. If you wish, you can peel hot peppers from seeds, if you do not want too hot seasoning. Then twist the food through the meat grinder screw.
- Put vegetables in a saucepan and simmer over low heat for 40 minutes after boiling.
- Add salt, sugar, vinegar, vegetable oil to the food and continue simmering for another 5 minutes.
- Peel the garlic, pass through a press and add to the saucepan to the seasoning.
- Mix everything, simmer for 5 minutes and put tomato adjika in sterilized jars for the winter. Seal with tin lids, wrap with a warm blanket and leave to cool slowly.
Adjika from tomatoes and garlic
A fragrant and spicy tomato and garlic adjika is the basic recipe. Therefore, the amount of hot pepper can be adjusted to your liking. It is also allowed to supplement the seasoning with various spices and spices.
Ingredients:
- Tomatoes - 1 kg
- Garlic - 3 heads
- Hot pepper -200 g
- Salt to taste
Cooking adjika from tomatoes and garlic:
- Peel the garlic, disassemble the head into cloves and chop them through a garlic press.
- Wash the tomatoes, dry and twist through a meat grinder or grate on a fine grater.
- Peel hot peppers from seeds, cut off partitions and chop finely. If you want a sharper harvest, you can leave the seeds.
- Place the twisted tomatoes in a saucepan, bring to a boil, add salt, garlic and hot pepper. Boil food over medium heat after boiling for 5 minutes.
- Pour hot adjika into sterilized jars, close with sterile lids, wrap with a warm blanket and cool slowly.
Adjika from tomatoes and peppers
Adjika made from tomatoes and peppers is far from the classic recipe for Abkhaz adjika, which is very common in the Caucasus. But this is the most common seasoning recipe in our country.
Ingredients:
- Bulgarian pepper - 2 kg
- Tomatoes - 2 kg
- Garlic - 300 g
- Hot chili peppers - 1-2 pcs.
- Sunflower oil - 4 tablespoons
- Salt - 3 tablespoons
- Vinegar - 7 tablespoons
- Sugar - 5 tablespoons
Cooking adjika from tomatoes and peppers:
- Wash and dry the bell peppers, tomatoes and hot chili peppers.
- Cut the bell pepper and chili pods in half lengthwise and cut out the seed roll and tail.
- Peel the garlic.
- Wash, dry and cut the tomatoes into quarters.
- Twist all vegetables in a meat grinder or chop with a blender and pour into a saucepan.
- Simmer the food over low heat for half an hour, stirring to avoid burning the food to the bottom of the pan.
- Then add salt to adjika, add sugar and pour in sunflower oil with table vinegar. Add dry paprika to give the sauce a richer color.
- Cook the food for 15 minutes over low heat.
- Spread the hot tomato and pepper adjika in sterilized jars, filling them up to the shoulders, and seal them with clean lids.
- Turn the jars with the blank upside down and wrap it with a warm blanket so that it cools slowly. Store this seasoning in a cool and dark place.
Adjika without tomatoes
It is important to note that in the absence of a tomato in the preparation, adjika turns out to be no less tasty. An excellent recipe for a popular winter snack is made exclusively from bell peppers, garlic and spices.
Ingredients:
- Bulgarian pepper - 1.5 kg
- Bitter pepper - 400 g
- Garlic - 300 g
- Vinegar - 2 tablespoons
- Coriander - 1 tablespoon
- Dried dill - 1 tbsp
- Hops-suneli - 1 tbsp
- Salt - 3 tablespoons
Cooking adjika without tomatoes:
- Wash the bell peppers and hot peppers, cut them lengthwise into two halves and remove the seeds with stalks. Wash, dry and roll through a meat grinder.
- Peel the garlic and pass through a press.
- Place food in a saucepan, turn on low heat and bring to a boil.
- Then pour in the vinegar, add salt, season with coriander, dill and hop-suneli.
- Bring the mixture to a boil, stirring occasionally, and remove the pan from heat.
- Pour hot adjika without tomatoes into clean glass jars and close the jars with sterile lids.
- Wrap the containers with a warm blanket and leave to cool slowly. Store the snack in a cool place.
Adjika from tomatoes with cooking
Adjika is prepared from tomatoes according to this recipe with preliminary cooking. It turns out to be very tasty and aromatic. But from the same products, you can prepare the workpiece in a different way, leaving the adjika raw, which will turn out to be no less tasty.
Ingredients:
- Tomatoes - 4 kg
- Hot red pepper - 3 pcs.
- Sugar - 1 tbsp.
- Vegetable oil - 1 tbsp.
- Salt - 3 tbsp. l.
- Bulgarian pepper - 9 pcs.
- Garlic - 5 heads
- Vinegar essence 70% - 1 tbsp
Cooking adjika from tomatoes with boiling:
- Wash the tomatoes, dry and grind through a meat grinder.
- Peel hot peppers and bell peppers from seeds, wash and pass through a meat grinder.
- Peel the garlic and pass through a press.
- Put the tomatoes in a saucepan, boil and simmer until 1/4 part is boiled away.
- Then add sugar and salt, pour in vegetable oil and continue to cook after boiling for 1 hour. For a thicker adjika, cook the food for 1, 5 hours.
- Then add the minced garlic and pepper and continue to cook.
- After 20 minutes, pour in the vinegar, boil for 5 minutes and pour boiling tomato adjika into sterile jars.
- Plug it with clean lids, wrap it in a warm blanket, and let it cool slowly under a warm blanket.
Adjika from tomatoes without cooking
Raw adjika from tomatoes without cooking can be perfectly stored all winter, retaining all the taste, pungency and benefits, which are lost in small quantities during cooking.
Ingredients:
- Tomatoes - 500 g
- Bitter pepper - 10 g
- Salt to taste
- Ground black pepper - 1 tsp
- Garlic - 2 cloves
- Spices - 1 tablespoon
- Vegetable oil - 1 tablespoon
- Table vinegar - 1 tablespoon
Cooking adjika from tomatoes without cooking:
- Wash the tomatoes, dry them, cut into slices and pass through the meat grinder auger.
- Peel hot peppers from seeds or, if desired, leave them for greater spiciness and twist through a meat grinder. You can replace hot pepper with dried chili so that the workpiece is sharper.
- Peel and grate the garlic.
- Combine all the products, season with salt, black pepper, add spices, pour in vinegar and boiled vegetable oil.
- Pour the seasoning into sterile jars, seal with clean lids, and store in a cool place.
Video recipes:
Raw tomato adjika without cooking
Adjika with tomatoes and peppers
