Women's Tips

Home adjika for winter - 7 recipes for the most delicious adjika


Recipes for the most delicious homemade adzhika:

Today we will talk about a wonderful spicy snack, which is usually smeared on a piece of fresh fragrant bread, her Majesty the queen on our table, an incomparable adjika. This queen is good to consume even a hot bite with a soup, at least with meat on the coals ... it will suit any savory dish with a bang!

The benefits of adzhika are undoubtedly great, not only does it retain the entire set of vitamins and trace elements that make up the products and its ingredients, and in general it has a beneficial effect on increasing metabolism, improves appetite and has some antiviral effect.

Well, first, the simplest recipes and gradually complicate.

The most delicious home adzhika - Abkhazian stinging acute adzhika for winter

The recipe is classic, traditional, original. The easiest to prepare, literally a ten-minute affair.

  • a pound of hot red pepper, slightly dried in the sun, if you do not want to be too hot — take out the seeds,
  • a good bunch of cilantro, preferably collected during flowering,
  • a small bunch of young fennel sprigs,
  • a bunch of parsley leaves,
  • 5 heads of garlic,
  • 3 spoons table hops-suneli,
  • a glass of coarse salt,
  • You can add a couple of handfuls of walnut kernels - an amateur.

All clean, wash, dry. Scroll through a meat grinder, salt out, mix and scroll a few more times to make a homogeneous paste. It is even better to use a food processor with a sharp knife and chop everything into dust.

Writing insist on the kitchen table a couple of days. Arrange in jars or food containers and store in the refrigerator.

Home adjika - recipe with horseradish

The invention is already Russian culinary. People call it differently - hrenodёr, horloder, hrenovina. Simple and fast in preparation, a set of products for her in August in each garden with a shaft. Remarkably stored in the refrigerator all winter.

  • tomatoes are very ripe kilogram,
  • horseradish - a tenth of tomatoes is classically, but who likes more spicy add more,
  • a pair of spicy red chili pods,
  • a pair of garlic heads,
  • spoon with tops of salt.

Here in work with horseradish it is preferable to a meat grinder than a food processor, texture too viscous in horseradish.

So, all my clean, dry. Crank through the meat grinder and mix well. When we skip horseradish it is better to put a plastic bag on the meat grinder and tie it on the exit neck - it won't pinch your eyes. Or throw all the components interspersed, too, to reduce the ingress of horseradish vapors into the air.

We salt, carefully we mix before full dissolution of salt.

We place in sterile dry jars and put them in a refrigerator or cellar.

It is very suitable for any first or second dish as a supplement for bread in the winter cold evenings.

Crude adjika for the winter without cooking

Well, very fast and tasty! Guests and home will appreciate at the table perfectly.

  • ripe tomatoes 3kg,
  • Hot pepper only 4pcs,
  • pepper sweet, preferably red 5pcs,
  • garlic 10 large teeth,
  • onion 5pcs,
  • ½ cup vegetable oil,
  • vinegar 9% 5 50 ml,
  • salt - spoon with a big top.

  1. All wash, clean, dry. Pepper cut seeds.
  2. Twist in a meat grinder or chop tomatoes, peppers, onions and garlic in a blender.
  3. Mix with vinegar and salt. Add oil last and mix thoroughly.
  4. In sterile dry jars and put in the refrigerator or cellar.

At the table will be very tasty!

Home adzhika for the winter with tomatoes and garlic with cooking

This recipe will be more complicated and more time consuming, but the result is worth it, take my word for it. In addition, such a workpiece can be stored in the cellar for years, if necessary.

The fact is that this adjika, unlike the previous ones, we will cook with you.

  • tomatoes are large, very ripe 3kg,
  • carrot large 1.5 kg
  • Bulgarian pepper 2kg,
  • garlic 10 cloves
  • chili pepper 2 pods,
  • salt 2 tables. spoons
  • half a cup of sugar,
  • half a glass of vegetable oil,
  • Table vinegar half a glass, you can replace the apple.

  1. We wash everything, clean it, cut seeds from pepper, dry it.
  2. Tomatoes are cut into large pieces into a saucepan, pour half a glass of water and bring to a boil over medium heat. We do not give boil, immediately remove and cool. On the sieve we roll back the skins and seeds, we get a thick tomato juice with pulp.
  3. In a blender, grind carrots and peppers to dust. We put the stew on a small fire for half an hour.
  4. Add crushed garlic, salt and sugar, pour in vinegar, mix and let it boil for another 5 minutes.
  5. Remove from the stove and quickly lay out on sterile jars, roll up, turn over and under the fur coat until it cools completely.

This option gives space to your imagination. You can experiment on the basis of this recipe as you like, adding to it when cooking any vegetables and even fruits - everything will be delicious.

Very tasty adjika from zucchini in Belarusian

Another unusual recipe, another name for it is adjika with zucchini in Belarusian.

  • zucchini 3kg,
  • half a kilo of carrots,
  • pepper sweet half a kilo,
  • tomatoes a kilo and a half,
  • garlic peeled glass,
  • ground pepper 2.5 tablespoons,
  • vegetable oil glass,
  • salt 2.5 table. spoons
  • sugar glass

Cooking is the simplest:

  1. As usual, wash everything, clean, dry. Scroll through a meat grinder or chop in a food processor, garlic too, but in a separate bowl.
  2. The resulting pasta from vegetables mixed with vegetable oil, add sugar and boil in a large broiler with a thick bottom for about forty minutes.
  3. Add hot pepper and garlic, then another five minutes.
  4. Remove from heat, place in sterile jars and roll up. Turn over and under the coat until the morning.

The taste of this adzhika is tender, sweet with spicy sourness, not very spicy.

Adjika home - recipe for the most delicious homemade adzhika with a twist

The so-called bitter. Dish for real men - very spicy!

  • Tomatoes 5 kilograms,
  • carrots 2 kilograms,
  • 300 grams of spicy chili,
  • garlic kilogram
  • pepper paprika kilogram,
  • vegetable oil 200g,
  • salt spoon with a big top.

Wash, peel, dry all vegetables. Scroll through a meat grinder or chop in a food processor. Put in pan, add oil and salt. Simmer for about an hour on low heat, stirring occasionally. Place in sterile jars and cork. Cool under a fur coat.

More interesting articles on homework for the winter:

How to cook adjika without peppers at home - with eggplant and honey

But with eggplants! Somewhat exotic, but tasty - yummy fingers!

  • Tomato 3kg,
  • 2kg eggplant,
  • garlic 0.5 kg,
  • 4 spicy chili pods,
  • a glass of vegetable oil,
  • half a glass of vinegar 9%,
  • parsley to taste, if you really love, then a good bunch,
  • dill is also at your discretion,
  • 3 large spoons of sugar
  • Salt table. spoon with a big slide,
  • honey three tablespoons scoops, how much scoop.

Chop all the vegetables in a food processor. Eggplant for greater refinement can be cut into small cubes. Put in a large roaster, salt and mix with sugar, butter and simmer for 50 minutes.

Add honey and mix thoroughly. Add finely chopped fresh herbs, boil for a couple of minutes and inject vinegar. Stir and let stand for a few minutes. Place in sterile jars, put on a lid and cool under a fur coat.

Honey will give the dish a special charm!

How to cook the most delicious homemade adjika with apples

Also a somewhat exotic and extremely tasty recipe.

  • tomatoes a little more than a kilogram,
  • sweet paprika 0.5 kg
  • apples 0.5 kg, preferably sour,
  • spicy chili 3 pods
  • carrots 0.5 kg,
  • garlic 2 heads,
  • salt tables. spoon,
  • vinegar table floor glass,
  • vegetable oil half a cup,
  • sugar half a glass.

  1. Wash and dry the ingredients. Remove seeds from peppers and apples.
  2. All vegetables except garlic chopped in a blender into dust and put in a large roaster.
  3. Simmer for about 1 hour and 20 minutes.
  4. Crushed garlic, oil, sugar, salt and vinegar add to the resulting mass and mix. Boil another three minutes.
  5. Place in sterile jars, roll up and put to cool turned upside down under a fur coat.

Very tasty and fragrant!

Recipe for homemade adzhika without vinegar with plums or cherry plum

But it is very unusual, because with plums or cherry plum, who likes what!

  • 1kg plums, better unripe or cherry plum,
  • 15 good cloves of garlic,
  • 2 pods of spicy chili
  • 5 kg of sweet paprika, ¼ tsp. Ground black pepper, coriander, cloves,
  • on a small bunch of greens, what you will find - dill, basil, tarragon, parsley,
  • tomato paste 1 spoon,
  • salt tablespoon with a small top,
  • half a glass of sugar.

  1. Rinse the vegetables thoroughly, remove the seeds and seeds from the plums, and dry them.
  2. Chop in a food processor plums, peppers and all the greens.
  3. Add salt, add sugar, ground spices, tomato paste, mix thoroughly and simmer for about half an hour on a small light.
  4. Add finely chopped garlic and boil for another three minutes.
  5. Put in cans and cork. Inverted under a fur coat to cool completely.

Adjika Georgian with walnuts

Delicious adjika with lightning fast cooking!

  • Paprika sweet kilogram,
  • a quarter cup of apple cider vinegar,
  • Ten cloves of garlic,
  • two pods of spicy chili,
  • a pound of peeled walnut,
  • Spoon salt (table),
  • half a glass of sugar.

Standard process all vegetables, peel, rinse. Chop to dust in a food processor. Add vinegar, salt and sugar. Boil for about 15 minutes and immediately decompose into jars, roll up the lids. Cool under a fur coat upside down. Store in a cellar or refrigerator.

Delicious adjika with carrots for the winter

Carrots alone will be somewhat boring, so let's add pumpkins to it too! And we get a completely unique recipe. It is a pity that it is not stored for a long time, so it is better to make a half portion to quickly eat!

  • a kilo of carrots and pumpkins,
  • onions and sweet pepper half a kilo,
  • 2 chili pods,
  • half a glass of vegetable oil.
  • on a bunch of cilantro and basil,
  • 10 cloves of garlic
  • lemon,
  • tablespoon with a little topping salt.

  1. All main vegetables washed, peeled, removed from pepper seeds, cut into pieces and put on a baking sheet. Cover with foil and bake for about forty minutes.
  2. Cool and chop in a blender with chili pepper, lemon, garlic, herbs and salt.
  3. Set right on the table!

From the history of spicy snacks

Adjika - the word itself is of Abkhaz origin and means, in essence, bread and salt, a welcome dish when meeting dear guests. Turly her wife of Caucasian dzhigits in antiquity on a stone, investing a lot of time and effort in this simple exercise. But we are modern and advanced people, so we will not be killed this way. There are combines, blenders, meat grinders in our kitchens - so let them twist, tinder, and crumple, and we will keep an eye on them!

Initially, it was a pasty salty mass of red color, which consists of various components, red hot peppers and garlic, coriander and blue fenugreek ... Do not be intimidated by blue fenugreek, this is the name for an intelligent ucho-suneli, it is almost always a part of us all famous hops-suneli.

However, over time, people learned to add to Adzhika a lot of other useful and nutritious vegetables and even fruits with nuts, made it less salty and spicy, quite suitable for our unsophisticated European stomach.

The color has also changed, now they are preparing green adjika from green pepper. It is very convenient to use it in a mixture with sour cream or mayonnaise for the preparation of various sauces and as a seasoning for soups.

Homemade cooking rules

Immediately here I will tell you some general rules when cooking adzhika, so as not to be repeated in each recipe and make them in italics:

  • Wash vegetables and other ingredients thoroughly and always dry them on a towel, especially for those recipes that without heat treatment - not a drop of water should get into the dish!
  • Banks and covers must be sterilized and let them dry out!
  • Important. First we sterilize the jars - then we start cooking!
  • It is advisable to work with bitter burning pepper in gloves in order not to get burned!

Well, perhaps, everything about adjika, delicious, fragrant and varied seasoning, which occupies its place of honor on my table. Hope on yours now too!

Adjika from tomato, pepper and garlic - you will lick your fingers

My favorite way to make this sauce. First, it is done very quickly, since this recipe is without cooking. Secondly, it turns out incredibly tasty.


  • Tomatoes -2 kg
  • Pepper sweet - 1 kg
  • Hot peppers - 8-9 pcs
  • Garlic - 0.5 kg
  • Salt - 100 gr

Cooking method:

1. Rinse all vegetables and cut into small pieces. Peppers remove sweet pepper. Hot pepper is also rinsed and chopped. Peel the garlic. Grind all the ingredients through a meat grinder or in a blender.

If you want a less hot sauce, then clear the hot peppers from the seeds. If you want more sharply, then leave the seeds.

2. Then add salt and mix the resulting mixture well. Spread on sterile jars and wrap the lids. Store this sauce should be in the refrigerator.

The classic recipe of the Abkhaz adzhika

This sauce is very spicy, but very tasty. It can be added, for example, in the soup "Kharcho". There are many dishes where our adjika will have to.


  • Red hot pepper - 500 gr
  • Garlic - 150 gr
  • Salt - 50 gr
  • Hops - suneli - 2 tsp
  • Kumin (Zira) - 2 teaspoons
  • Coriander - 2 teaspoons

When making this sauce, be sure to wear gloves to avoid scalds and garlic burns.

Cooking method:

1. Rinse the pepper, cut it in half and peel off the seeds. Peel the garlic.

2. Grind the vegetables two or three times with the meat grinder. Then bring the immersion blender to a smooth mashed mass.

3. Put the coriander, cumin and hops-suneli on a dry frying pan. Stir and put on the fire for 2-3 minutes so that the oils stand out. Then grind in a coffee grinder.

4. Pour the mixture into the adjika, add salt and mix. After that, cover with cling film and leave for 5-7 days to ferment. Then put them in sterile jars, screw on the lids and store in the refrigerator.

The most delicious recipe from the Bulgarian pepper

Here is a very simple and fast option, and the result is excellent. It uses tomato paste, but you can take the tomatoes and grind to a puree.


  • Sweet pepper - 4 kg
  • Hot pepper - 250 gr
  • Sugar - 150-200 gr
  • Tomato paste - 600 gr
  • Peeled garlic - 500 gr
  • Parsley and dill - 100 gr
  • Vinegar 9% - 150 ml
  • Sunflower oil - 50 gr
  • Salt - 50 gr


1. First you need to prepare all the ingredients. Separately, scroll through a meat grinder sweet pepper, garlic and hot pepper with seeds. Parsley and dill finely chop.

2. In a pan with sweet pepper, add tomato paste, salt, sugar, sunflower oil. Mix everything and put to boil for 30-35 minutes.

3. Then add the hot peppers, garlic and herbs. Stir and boil for another 10 minutes. At the end add vinegar.

4. Next, lay everything on sterile jars, tighten the lids and turn them over to cool. Then put it in place for storing the blanks and after two weeks you can taste your delicious masterpiece.

Adjika for the winter of tomatoes and garlic without cooking

I offer another simple recipe without cooking. As you understand, this type of blanks is done very quickly, but it turns out delicious. It turns out moderately spicy, moderately salty. Although, salt and sugar can be put to your taste.


  • Tomatoes - 1.5 kg
  • Hot pepper - 1 pc
  • Garlic - 100 gr
  • Salt - 1 teaspoon with a hill
  • Sugar - 2 teaspoons

Cooking method:

1. Wash all vegetables. In tomatoes, cut off the core and the bad parts, if such come across. Peel the garlic. Pepper cut in half and remove the grain.

Tomatoes need to take very ripe, you can even a non-standard, dented. Only without rotten barrels.

2. Then skip all the vegetables through a meat grinder, add salt and sugar. Mix everything thoroughly, about 5 minutes.

3. Then simply transfer the sauce to sterile jars, screw on the lids and place in the refrigerator. In a cool place, it can be stored for a long time.

Video on how to make not sharp tomato adjika from sweet pepper

I recommend you to watch a very good video recipe. For those who do not like too spicy, this recipe will be very useful. This sauce goes well with any meat platter and side dish.


  • tomatoes - 5 kg
  • sweet pepper - 1 kg
  • garlic - 200 gr
  • salt - 10-13 tsp.
  • sugar - 300-600 gr
  • vinegar 0.5 - 1 tbsp. (if necessary)
  • carrot - 1 kg
  • black pepper peas - 20 pcs
  • white pepper peas - 20 pcs
  • Allspice - 10 pcs
  • coriander - 1 tbsp. spoon
  • Ginger - 1 tbsp. spoon
  • mint dry - 2 tbsp. spoons
  • fresh dill - 3 tbsp. l

The way of cooking you will see in this video. Everything is very accessible and understandable.

Try to cook in this way and you will not be disappointed, as it really turns out very tasty. My love to even spread it on bread and eat just like that, without everything.

Spicy tomato and apple sauce, without vinegar

Another simple and quick recipe. It differs from the previous ones in that we add apples here. It turns out a very interesting flavor combination.


  • Tomatoes - 3 pcs (medium)
  • Apple green - 1/2 pcs
  • Hot red pepper - 1 pc
  • Garlic - 5 cloves
  • Растительное масло (оливковое) — 50 мл
  • Salt - to taste

Cooking method:

1. Все овощи промойте. Помидоры нарежьте дольками. Apples cut into slices and cut the core so that there are no bones. Pepper seeds are removed and cut into medium pieces. Peel the garlic.

2. Then put everything in a blender - first tomatoes, then apples, pepper and garlic. How to grind to a homogeneous slurry.

3. It remains only to shift everything into clean sterile jars and close with boiled lids. For storage, send in the refrigerator.

Simple and quick recipe for winter adzhika with horseradish

Insanely delicious and easy way to sauce. Remarkably kept all winter. Adjika is very good with bread and bacon, just delicious. From this amount of products, 3 cans of 700 ml each and 1 can of 500 ml.


  • Tomatoes - 2 kg
  • Bulgarian pepper - 1 kg
  • Hot pepper - 0.5 pod
  • Garlic - 200 gr
  • Horseradish root - 200 gr
  • Salt - 2 tablespoons
  • Sugar - 3 tablespoons
  • Vinegar 9% - 1 tablespoon

Cooking method:

1. Rinse and dry the tomatoes. Cut the core and cut them into slices.

2. Peel the garlic. Wash and clean the roots of horseradish, removing all black dots. Then rinse them again.

3. Rinse the sweet and hot peppers, peel the seeds and rinse again. Then cut into slices.

4. Now prepare the prepared products through a meat grinder. Add salt and sugar to the resulting mass, then mix well.

5. Then place everything in sterile jars and store in the refrigerator. And the most delicious sharp adjika is ready.

Today I prepared recipes for wonderful and tasty adzhika for every taste. Choose and try to do. I like the fact that all methods are mainly fast cooking.

I also have other great recipes for winter preparations. For example pickled cucumbers or canned tomatoes. You can also see the recipes for zucchini caviar or zucchini salads. So salt, pickle and preserve with pleasure and then in the winter you will not have a shortage of home-grown vegetables.

The recipe of the most delicious and burning home adzhika without cooking

Adjika, cooked without cooking, turns out to be quite hot and pasta-like. This is a red-orange seasoning with salt, various herbs and garlic. In principle, it is not difficult to cook it, in spite of this, it can easily complement many dishes.

Cooking method:

First of all, wash all the vegetables in water. In the Bulgarian pepper and chili we remove the stem, and leave the seeds, cut together with the tomatoes into medium pieces. We also clean garlic with a blender or meat grinder and grind all the chopped vegetables.

Next, add sugar, salt to taste, hops-suneli, vinegar to the resulting mass, then mix everything well and leave for 5-7 hours to infuse.

Now we shift the finished adjika into clean jars, close the lids and remove stored in the refrigerator. This is a completely easy way to cook adzhika without cooking.

Home adjika with tomatoes and garlic, without bell pepper

If you suddenly conceived to make an adjika, but for some reason you did not have a bell pepper, do not be discouraged. After all, this billet can be cooked without it. Of course, the taste will be slightly different, but the cooking process will be easier.

The best recipe adjika for the winter of tomatoes

The best adjika comes from the perfect combination of sweet and bitter pepper, juicy tomato and spices. The recipe is simple, the cooking process is easy, and the result is tasty and very useful. Such adjika can be rolled up for the winter and used as a seasoning for any hot dishes, side dishes or for cold snacks.

For cooking you will need:

To begin, prepare the ingredients. Peel the garlic, peppers from the seeds, and divide the tomatoes into halves and eliminate the stalks.

First, tomatoes and sweet peppers are passed through a meat grinder (can be chopped in a grinder) and sent to stew in a saucepan. Cook for at least 20 minutes, time can be increased if you want the adjika to be thicker!

Next, grind the bitter pepper and garlic, and this burning mixture is sent to the saucepan. 2 minutes before the end of cooking, we introduce the remaining ingredients: salt, sugar, vinegar and oil. All thoroughly mix and give adzhiki even a little bit to boil. Hot roll up the sauce in sterilized jars and put on the lid.

Greens in the process of cooking in adjika is better not to add, you can cut the cilantro or parsley immediately before use.

You can store blanks on the balcony and even in the home pantry!

Spicy adjika recipe - you will lick your fingers

Ingredients for preparation:

  1. Through the meat grinder we will pass peeled sweet peppers, chopped tomatoes, burning pods without tails, onions and carrots. At the end scroll a little ginger and get a beautiful bright fragrant mass.
  2. Put the saucepan on the fire, bring to a boil and cook for 30 minutes.
  3. Add the sunflower oil, the remaining spices, stir and stir the adjika for about 1 hour over low heat.
  4. 10 minutes before the end of cooking, pour apple cider vinegar, boil a little more and pour it hot in cans.

Such adjika is kept in any cool place and always at hand with the hostess. Enjoy your spicy aftertaste!

Adjika without cooking - a recipe for winter

For the future adjika, we will prepare a 5 l plastic container with a lid, where we will throw all the ingredients.

Put the meat grinder or chopper and in turn scroll through the peeled vegetables. First, let the tomatoes pass, then the sweet pepper, when it comes to burning pods Do not touch your eyes and lips! It burns!

Vegetable mass is seasoned with salt, sugar and vinegar, mix thoroughly and close the lid. Adjika will infuse a little and be ready for use. Enjoy your meal!

Adjika for the winter in the store

Georgian adjika Ojahuri is from the USSR. Those who lived in that great country will be able to cook, taste and remember the taste of childhood. It is very similar to the seasoning that was sold in stores and was in great demand among undemanding Soviet citizens.

  1. With the help of a manual mill, we turn spices into powder. Cut the tomatoes into slices and rid them of the stalks, remove the tails from the peppers.
  2. Through the meat grinder skip garlic, tomatoes and hot peppers. In vegetable puree we fill up ground spices, sugar and salt. All thoroughly mixed and boil on low heat for about 4 hours.

The smell of the Soviet adzhika shop issued a presence in the Georgian condiment utsho-suneli. It was she who gave the dish that unusual and memorable taste.

Adjika “Ojahuri” is dark and slightly dryish in color. But this is a real fragrant concentrate of tasty and healthy Caucasian cuisine!

Adjika recipe with apples

The recipe for the most delicious adjika with apples was written by the housewives into their culinary pads, constantly preparing and betraying little savory secrets from parents to children. She was also called adjika at home. But it was not just a spicy seasoning, but a real autumn sauce with fresh fruit notes.

  1. Juicy tomatoes skip through a meat grinder or punch through a blender. Puree is sent to the saucepan, there we also throw the ground carrot. Next, scroll through the sweet peppers and peeled apples from the seeds.
  2. We mix all the multi-colored vitamin ingredients, throw hot peppers in the mixture directly with seeds, and begin to boil the adjika.
  3. After boiling, reduce the gas and boil the adjika for 60 minutes. During this time, scroll the garlic and 5 minutes before turning off the heat, we throw it into the mixture. There we pour the oil, pour in the sugar and salt. Boil another 5-7 minutes, and pour hot adjika to the cans.

If we close the seasoning for the winter, then together with garlic we add 2 tablespoons of 9% vinegar to the pan.

The result is a bright, fragrant sauce with a sweet-sour-spicy taste. Just delicious!

And finally. Adjika can be smeared on bread, added to any dish along with a side dish, eaten with small spoons and used in baking Italian pizzas.

Spicy adjika for winter - photo recipe step by step

If you like spicy dressings that are served with meat, the following recipe should definitely be in your cooking bank. Especially in the creation of a snack adzhika, it takes not so much time and food. Only five vegetables, simple spices, oil, vinegar and tomato paste - that's all that is needed for the preparation of amazing preservation.

Yield: 6 cans of 200 ml

Cooking instruction

We wash well all the vegetables, after which we cut off the stem of the sweet and hot pepper and remove the seeds located on the internal soft partitions.

We also peel the onions and garlic cloves from the husk, and cut off the top of the tomatoes.

Next, cut both types of pepper into medium sized pieces.

In addition, cut slices of prepared tomatoes and onions.

Now partly lay the vegetables in the bowl of the blender, not forgetting about garlic.

Grind ingredients to a relatively uniform state.

Pour the mass into a large deep saucepan or enamel basin and mix the future adzhika well.

At the next stage, we introduce white sugar and coarse salt into the bulk.

Add the planned amount of tomato paste to the pan.

It remains to pour a few spoons of refined sunflower oil and put the workpiece on medium heat.

Cover the pan with a lid and boil to the desired thickness for 40 minutes, constantly mixing an adjika snack bar. After turning off the stove, pour in vinegar.

Immediately we transfer the fragrant hot mass to clean glass jars and set them to be sterilized in a suitable saucepan with boiling water for 30 minutes.

After the indicated time, we roll up the cans filled with adzhika with lids and leave them to cool, after which we move to the storage place in the basement or refrigerator.

How to cook adjika for the winter of tomatoes

Many cooks cook adjika quickly using ready-made tomato paste. But it is difficult to call such an ideal option; real housewives use only fresh tomatoes collected at their own summer cottage or purchased from farmers.


  • The most ripe, selected, fleshy tomatoes - 5 kg.
  • Garlic - 0.5 kg (5-7 heads).
  • Bulgarian sweet pepper - 3 kg.
  • Vinegar, standard 9% - 1 tbsp.
  • Salt - 1 tbsp. l (with a slide).
  • Bitter pepper in the pods - 3-5 pcs.

Algorithm of preparation:

  1. First, disassemble the garlic, peel it. All necessary adzhika vegetables rinse. Then cut the stalks of tomatoes, cut them into pieces. Also done with pepper, except for the stem, can be removed and the seeds can be re-washed under running water. Pepper bitter seed does not clear.
  2. Next, twist all the vegetables in an old conventional mechanical meat grinder. (Experienced housewives say that new-fashioned kitchen assistants, such as combines or blenders, do not give the desired consistency.)
  3. Add salt, vinegar for it, mix.
  4. Adjika leave for 60 minutes. Remove the sample, if not enough salt and vinegar, then add.

According to this recipe, you do not need to cook adjika, so it will retain all the useful properties. You can take half the food, make sure that the adjika goes well, and prepare it as needed.

Preparation adzhika for the winter of zucchini

Classic adjika is peppers and tomatoes, but modern housewives are ready for experiments with this dish. One of the most original decisions is the use of zucchini, they make the texture more delicate, fragrant. Such an adjika, if you make it a little less spicy, can be used as a full-fledged snack dish.


  • Young squash - 3 kg.
  • Bulgarian pepper - 0.5 kg.
  • Salt - 50 gr.
  • Fresh carrots - 0.5 kg.
  • Red, ripe tomatoes - 1.5 kg.
  • Vegetable (even better olive) oil - 1 tbsp.
  • Sugar - 0.5 tbsp.
  • Ground pepper - 2-3 tbsp. l

Algorithm of preparation:

  1. Preparation of yummy begins with washing and cleaning vegetables. Squashes, if old, then clean from seeds. Also do with pepper.
  2. Vegetables cut into pieces, convenient for twisting. Grind everything in the old-fashioned way - in a meat grinder.
  3. Add granulated sugar, salt, pour in vegetable oil.
  4. Put on the stove. Wait for boiling, then cook on very low heat for 40 minutes, stirring all the time, as the vegetable mass tends to quickly burn to the bottom of the container. At the end of cooking add hot pepper.
  5. After adding the pepper, the squash adjika can be kept on the stove for 5 minutes and can be corked.
  6. Banks are sterilized, they should be hot, the covers too. Additionally wrap overnight.

And let the winter guests enjoy the extraordinary taste of adzhika and wonder what exactly the mysterious ingredient was added by the hostess here!

How to cook adjika for the winter with garlic

The following recipe is suitable for those housewives who would like to treat their relatives with adzhika, but are afraid to cook it due to the fact that one of the household does not tolerate the taste of hot pepper. This role according to the recipe "entrusted" to perform garlic, it will take quite a lot.


  • Tomatoes - 2.5 kg, ideally grade "Bull's heart", they are very meaty.
  • Antonov apples - 0.5 kg.
  • Bulgarian pepper - 0.5 kg.
  • Vegetable oil - 1 tbsp.
  • Carrots - 0.5 kg.
  • Dill and parsley - in a small bunch.
  • Garlic - 2-3 heads.
  • Vinegar (classic 9%) - 2 tbsp. l
  • Salt, ground black pepper.

Algorithm of preparation:

  1. Prepare vegetables, everything should be perfectly washed, remove seeds and tails from apples and pepper, cut off the stem of tomatoes and cut carrots on both sides.
  2. Next, cut the vegetables into slices - medium size. Grind into mashed potatoes using a meat grinder.
  3. According to the recipe, rinse and dry the greens, you do not need to skip through the meat grinder, chop enough.
  4. Add salt and pepper to vegetables. Pour into the future adjika vegetable oil. Vinegar is recommended to pour in a few minutes before shutting down. Since according to this recipe, the time of boiling adzhika is rather long - 2 hours, the vinegar will evaporate.
  5. The pan should be enamelled, in it vitamins are less destroyed. 5 minutes before the end of the cooking process, send the greens, finely chopped, into the saucepan, and pour the vinegar at the rate.
  6. Covers and containers should be sterilized in the oven or above steam. Pour hot flavored adjika, roll up.

Leaving a jar for tasting, the rest to hide away, otherwise, after the first spoon on the sample, the family will be difficult to stop.

Adjika recipe for winter with horseradish

Adjika is a dish of Georgian cuisine, moving to another country or part of the world, it naturally transforms, adapting to local conditions and products. For example, Siberian housewives offer to cook this dish on the basis of horseradish, which gives no less spicy taste than hearty Georgian peppers.


  • Juicy tomatoes - 0.5 kg.
  • Horseradish root - 1 pc. medium size.
  • Garlic - 1 head.
  • Salt - 1.5 tsp.
  • Sugar - 1 tsp.

Algorithm of preparation:

  1. Technology is as old as the world. In the first stage, you need to prepare tomatoes, horseradish and garlic, that is, peel, wash, cut into pieces, suitable for twisting in a meat grinder.
  2. When it comes turn of chopping horseradish, it is advised to twist not in a plate, but in a plastic bag, securing it with an elastic band. Then very much the vigorous aromas of horseradish and its essential oils will be perfectly preserved and will not “get lost on the way.”
  3. Gently combine the garlic tomato mass with twisted horseradish, add salt and sugar, stir until dissolved.
  4. Sterilize the jars, expand the adjika into containers, and seal with metal lids.

You can not make such vitamin preparations for the winter, and cook adjika with horseradish directly to the table, with a margin of a few days in advance.

Adjika for the winter you will kiss the fingers - the most delicious recipe

The more vegetables are part of adjika, the greater the variety of tastes and aromas awaiting the taster. The only point - it is important not to overdo it with bitter pepper. When it is too much, it will be impossible to feel the taste of tomatoes or bell peppers. Yes, and for the stomach excessive acuity is not very useful.


  • Juicy, tasty, ripe tomatoes - 1 kg.
  • Bulgarian pepper - 5 pcs.
  • Fresh coriander - 1 small bunch.
  • Apples with a sour taste, for example, "Antonov" - 0.5 kg.
  • Carrots - 0.3 kg.
  • Parsley - 1 small bunch.
  • Garlic - 2 heads.
  • Hot peppers - 3-4 pod.
  • Refined sunflower oil - 1 tbsp.
  • Salt - 0.5 tsp.

Algorithm of preparation:

  1. By tradition, the mistress first expect vegetables. They need to be peeled, stalks, seeds. Rinse thoroughly in several waters (or under running water).
  2. Cut into such pieces so that it is convenient to turn in a meat grinder. According to this recipe, it is allowed to use a modern blender for chopping vegetables.
  3. In the fragrant vegetable mixture, add salt, pour oil. Greens - parsley, cilantro - can be finely chopped, you can send with the rest of the vegetables in a meat grinder / blender.
  4. The cooking process lasts at least two hours, the fire is small, frequent stirring will only be good.
  5. Adjika decomposed into small glass containers, previously sterilized. Roll up the covers.

Adzhika recipe for the winter without cooking

Harvesting vegetables for the winter is usually a very long process. You must first clean all the vegetables, then wash, chop. The cooking process itself can take up to 2-3 hours or sterilization, when there is a danger that the jar will not withstand the heat and burst. But there are options for speed cooking adzhiki that do not require cooking or sterilization, and therefore are popular.


  • Ripe tomatoes - 4 kg.
  • Перец болгарский – 2 кг.
  • Перец острый в стручках (или чили) – 3 шт.
  • Чеснок – 6-7 головок.
  • Уксус (классический вариант 9%) – 1 ст.
  • Соль крупного помола – 2 ст. l

Алгоритм приготовления:

  1. По этому рецепту одновременно можно заниматься стерилизацией банок, крышек и подготовкой овощей.
  2. Перцы и помидоры очистить от хвостиков, а перцы – еще и от семян. Чеснок разделись на зубки, снять шелуху. Все овощи промыть.
  3. Перемолоть в однородную массу с помощью любимой бабушкиной мясорубки или современного блендера.
  4. Добавив соль с уксусом, тщательно перемешать ароматную и острую на вкус массу.
  5. Leave for 60 minutes in a cool place, covering the container with a cloth (not a lid).
  6. Stir again, now you can expand on prepared banks, roll up the lids.
  7. It is recommended to keep such adjika in a cool place, ideally - in a personal cellar, but it is possible in the refrigerator.

Adjika, prepared in this way, saves the greatest amount of vitamins and minerals.

Home adjika for the winter without tomatoes

Each person is individual, there are those who don’t tolerate tomatoes, and at the same time can’t refuse hot sauces. There are recipes in which tomatoes play a minor role or are not used at all.


  • Sweet pepper - 1.5 kg.
  • Garlic - 3-4 heads.
  • Seasonings (coriander seeds, dill) - 1 tbsp. l
  • Red hot pepper - 3-4 pod.
  • Vinegar 9% - 2 tbsp. l
  • "Hops-suneli" - 1 tbsp. l
  • Salt - 3 tbsp. l

Algorithm of preparation:

  1. The hardest job in this recipe is to peel the garlic and rinse it.
  2. Bulgarian pepper is easier to clean, remove the tails and seeds. Hold hot pepper under running water, remove the tail.
  3. Twist peppers and garlic in a meat grinder. Grind the seeds of coriander and dill, add to the fragrant mixture of peppers and garlic.
  4. Add salt. Boil for 30 minutes. Pour the vinegar. Another 10 minutes to boil.
  5. Spread out into small containers that have passed the sterilization stage. Cover with covers that have also been sterilized.

Senor Tomato can sleep peacefully, adjika without it is fragrant, juicy, tasty!

Recipe of the original adzhika for the winter with apples

Fragrant juicy sour apples significantly enhance the taste of adzhika. That is why they are an important part of many sauces and hot spices.


  • Tomatoes - 3 kg.
  • 9% vinegar - 1 tbsp.
  • Sour apples - 1 kg.
  • Bulgarian pepper - 1 kg.
  • Vegetable oil - 1 tbsp.
  • Carrots - 1 kg.
  • Garlic - 2 heads.
  • Bitter chilli pepper - 2 pcs.
  • Sugar –1 tbsp.
  • Salt - 5 tbsp. l

Algorithm of preparation:

  1. Vegetables and apples peel, wash, chop with hot peppers in a homogeneous mass using a blender / ordinary meat grinder.
  2. Garlic in the last turn to send in a meat grinder and twist in a separate container.
  3. Stew the fruit and vegetable mixture in an enamel container for 45 minutes (fire is very weak, frequent stirring with a wooden spoon is welcome).
  4. Add salt with sugar, oil with vinegar. Hold for 10 minutes. Add the garlic. Still endure 5 minutes.
  5. This is the time to spend on sterilizing containers and covers.

Delicate apple aroma and sharp taste of adzhika will be a great decoration for any meat dish.

Simple home adjika for the winter of plums

Of all the fruits growing in the middle lane, the plum is the most unique. It goes well with sweet desserts, good in cakes, suitable for meat and fish. But especially found plum in adjika.


  • Sour plum varieties - 0.5 kg.
  • Bulgarian pepper - 0.5 kg.
  • Garlic - 2 heads.
  • Hot pepper - 2 pods.
  • Tomato paste - 1 tbsp. l
  • Sugar - 4 tbsp. l
  • Salt - 2 tbsp. l
  • Vinegar 9% - 2 tbsp. l

Algorithm of preparation:

  1. Rinse plums and peppers, remove seeds and seeds from fruits. Peel and rinse the garlic; rinse the pods of hot pepper.
  2. Send all in a meat grinder, put in an enamel pan / basin.
  3. Sprinkle with sugar, salt, put tomato paste.
  4. The cooking process lasts 40 minutes. Pour the vinegar 5 minutes before completion.

Such adjika can be supplied almost immediately to the table (after cooling). You can prepare for the winter, spreading on sterilized banks and corked.

Preparation for the winter - Bulgarian adjika

It is clear what product will be basic in adjika with the prefix "Bulgarian", naturally, sweet, juicy, beautiful peppers. Yes, and its taste is more delicate, compared with the sauce, prepared on the basis of classic recipes only with tomatoes.


  • Sweet pepper - 1 kg.
  • Garlic - 300 gr. (3 heads).
  • Hot pepper - 5-6 pods.
  • Vinegar 9% - 50 ml.
  • Sugar - 4 tbsp. l
  • Salt - 1 tbsp. l

Algorithm of preparation:

  1. Remove the seeds from the Bulgarian sweet pepper, cut off the tails of both peppers. Rinse, then use a classical mechanical meat grinder.
  2. Peel the garlic, rinse, and send to a meat grinder.
  3. In the resulting aromatic mixture, add salt with sugar, stir until dissolved. Pour vinegar in here, mix again.
  4. Adjika is not brewed, but before laying on containers and clogging, it should be infused (at least 3 hours).

Store adjika from Bulgarian pepper in a cold place.

Kick-ass green adzhika - preparation for winter

This adjika, which has a stunning emerald color, is called the gastronomic hallmark of Abkhazia. But any hostess can cook an unusual seasoning for meat: there are no secret and exotic ingredients in it.


  • Bitter green peppers - 6-8 pods.
  • Garlic - 1 head.
  • Cilantro - 1 bundle.
  • Salt - 1 tbsp. l

Algorithm of preparation:

  1. Peel the garlic and rinse it, cut off the tails of the pepper. Cut into pieces.
  2. Rinse the cilantro, dry.
  3. Using a sharp knife, chop as much as possible all the prepared ingredients, and then mix with salt.

This Abkhazian mistress rubs vegetables, herbs and salt in a mortar, but if you want to make the process faster, you can use a meat grinder by passing the mixture through a grid with small holes twice. This adjika has a stunning taste and an exotic look!

Unusual gooseberry adjika


  • Gooseberry green (can be slightly immature) - 1 kg.
  • Salt - 1 tbsp. l
  • Bitter red pepper - 10 pods (can be reduced).
  • Garlic - 300 gr.
  • Coriander seeds - 1 tbsp. l

Algorithm of preparation:

  1. Wash the gooseberries, garlic (its pre-clean), pepper. To dry Send to the meat grinder.
  2. Grind coriander in a mortar or grind using an electric coffee grinder. Arrange in jars.

The most original, but at the same time fast adjika is ready. Keep it in the fridge, and served only in special cases.

Ingredients for "Adjika" You will lick your fingers "":

  • Bulgarian pepper (big red) - 20 pcs
  • Tomato (big red) - 6 pcs
  • Garlic (peeled) - 1 stack.
  • Sugar - 1 stack.
  • Vinegar (9%) - 1 stack.
  • Sunflower oil - 1 stack.
  • Salt - 1 tbsp. l
  • Parsley - 1 bundle.
  • Hot red pepper - 3 pcs

Time for preparing: 60 minutes

Servings: 10

Recipe "Adjika" Yum! "":

Pepper and tomatoes are twisted and boiled for 20 minutes.

While the tomatoes are boiling, scroll the garlic and hot pepper, add to the tomatoes (which were cooked for 20 minutes) and cook for another 10 minutes.

Then add sugar, vinegar, oil, salt to the pan, and cook for another 10 minutes.
And after 10 minutes. add the chopped parsley and cook for another 5 minutes.
Fill everything in sterilized jars and roll up. that's all .. Try and enjoy the taste.

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Comments and reviews

September 12, Xenophontov Liza # (author of the recipe)

September 4, Xenophontov Lisa # (author of the recipe)

August 28, Xenophontov Liza # (author of the recipe)

August 20, Xenophontov Liza # (author of the recipe)

August 28, Xenophontov Liza # (author of the recipe)

December 14, 2017 vera yaschenko #

December 14, 2017 Xenophontov Lisa # (author of the recipe)

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September 9, 2017 Xenophontov Lisa # (author of the recipe)

August 27, 2017 vera yaschenko #

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February 3, 2017 Xenophontov Lisa # (author of the recipe)

January 25, 2017 sergeeva1967 #

January 27, 2017 Xenophontov Lisa # (author of the recipe)

January 17, 2017 oksanka-gur88 #

January 18, 2017 Lisa Xenophontov # (author of the recipe)

August 27, 2017 vera yaschenko #

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December 17, 2016 mariina267 #

December 18, 2016 Xenophontov Lisa # (author of the recipe)

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December 12, 2016 Xenophontov Lisa # (author of the recipe)

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