Adjika from tomatoes with garlic and pepper with cooking for the winter - 5 step by step recipes with a photo

Adjika from tomatoes, sweet pepper and garlic "Universal"

Treat yourself and your loved ones to a delicious meal of ripe and juicy vegetables. The bright, sweet and sour taste of this adjika with a light apple-garlic aroma will perfectly complement any dish on your table. Adjika can also be used as a marinade for meat or as a shaving brush for bread and meat dishes.

Ingredients:

• Tomatoes (preferably overripe) - 2.5 kg
• Apples (any green apples or "white filling") - 1.5 kg
• Red bell pepper (it is the sweetest) - 1.5 kg
• 4 chili peppers
• Garlic - 100 gr.
• Table salt - 5 tbsp. l.
• Granulated sugar - 10 tbsp. l.
• Vinegar essence - 1 tsp
• Vegetable oil - 150 ml

Cooking process:

1. Wash all wax thoroughly under running water. Remove seeds from apples and bell peppers, cut off the stem from tomatoes and chili peppers.
2. Remove the husk from the garlic (do not chop the garlic itself). Cut apples and tomatoes into slices of medium thickness. Cut sweet and hot peppers into strips. Place all vegetables in a deep saucepan.
3. Use a blender to puree the vegetables (if you don't have a blender, you can use a meat grinder).
4. Add the remaining ingredients to the resulting mass: granulated sugar, vegetable oil and salt, constantly tasting.If it seems to you that adjika is too sweet or too salty, then adjust the amount of salt and sugar accordingly.
5. Bring adjika to a boil, reduce heat to low and cook, stirring constantly, for 15 minutes. 10 minutes after the start of cooking, add vinegar to the boiling vegetable puree.
6. Prepare jars and lids: they must be clean and dry.
7. You need to pour adjika into jars as soon as you turn off the stove. Close the jars tightly with lids, wrap with a towel and put away in a dark place. After opening, adjika should be stored in the refrigerator. Bon Appetit!

Adjika "Domashnyaya"

Ingredients:

• Very ripe tomatoes - 5 kg
• Bulgarian pepper (red) - 3 kg
• Carrots - 2 kg 500 gr.
• Large garlic - 15 cloves
• Chili pepper (medium size) - 2 pcs.
• Vegetable oil - 1 glass
• Sugar - 200 gr.
• Table salt - 150 gr.
• Vinegar 9% (can be replaced with apple cider) - 300 ml

Cooking process:

1. Rinse all vegetables well with running water.
2. Remove the stalk from the tomatoes, cut the fruits in two, put them in a deep saucepan, pour in a little water, bring to a boil, reduce the heat by half and cook until the tomatoes soften.
3. Grind carrots and both types of peppers with a blender or meat grinder.
4. When the tomatoes are soft, rub them through a sieve to remove the skin and seeds.
5. Add vegetable oil and chopped carrots, bell peppers and chili peppers to the resulting tomato puree. Cook the resulting mass over low heat for 3 hours, stirring occasionally.
6. Chop the garlic using a special press.
7. 10 minutes before cooking add garlic, salt, sugar and vinegar to the vegetable puree. Mix well and cook until tender.
8. While adjika is cooking, prepare the jars - they must be clean and hot.
9. Pour hot adjika into hot cans, close with tin lids. Turn jars with ready-made adjika with lids down, cover with a blanket and leave to cool.

That's all, delicious adjika is ready. This is a basic recipe that you can refine to your liking and desire. Successful experiments and bon appetit!

Adjika with tomato, pepper and garlic "Delicious"

Ingredients:

• Tomatoes are very ripe - 3 kg
• Hot pepper - 300 gr.
• Sweet bell pepper (best red) - 1.5 kg
• Garlic - 200 gr.
• Vegetable oil - 300 gr.
• Vinegar - 180 gr.
• Salt - 90 gr.
• Granulated sugar - 150 gr.
• Coriander, bay leaf, peppercorns, cloves, black pepper - to taste

Cooking process:

1. Wash all vegetables thoroughly. Peel, remove stalks and seeds. Cut the tomatoes into 4 parts, the pepper into 2-4 parts. Pass both vegetables through a meat grinder.
2. Put the pot with the resulting puree on the fire and bring to a boil, cook over low heat for 1.5-2 hours (until the contents of the pot are reduced by about a quarter).
3. Peel and mash hot peppers using a meat grinder or blender. Add to tomato puree when it has reduced to the desired volume (after 1.5-2 hours).
4. Peel and chop the garlic. It all depends on your taste: someone likes mashed garlic (then you need to pass it through a meat grinder or a special press), someone likes to feel the pieces (in this case, finely chop the garlic with a knife). Set aside for now, you will need it almost at the very end.
5. After putting hot pepper (after reducing the volume of adjika by one quarter), you also need to add vegetable oil, salt, sugar, coriander, allspice, bay leaf, cloves and black pepper to the pan. Cook for 40 minutes, stirring occasionally.
6. After the specified time, it is necessary to get the bay leaf and add chopped garlic and vinegar to the adjika. Boil for 15 minutes and turn off the stove.
7. Pour adjika into clean dry jars and pasteurize in the usual way (in a saucepan with water), then roll up with tin lids, turn the lids down, wrap with a towel and let cool. Bon appetit and be healthy!

Adjika with pepper and garlic "Ukrainian"

There are many variations in the preparation of adjika. Housewives, through long trial and error, adding unusual ingredients and changing proportions, try to find the most ideal recipe for themselves. We bring to your attention the Ukrainian version of this dish, where the role of an unusual ingredient is played by fresh parsley, which fills adjika with incredible taste and aroma. Just lick your fingers!

Ingredients:

• Large tomatoes - 6 pieces
• Bell pepper (necessarily red) - 20 large pieces
• Garlic cloves - 1 cup
• Sugar sand - 1 glass
• Salt - 1 tbsp l.
• Vinegar 9% - 1 glass
• Vegetable oil - 1 glass
• Hot hot pepper (red) - 3 pieces
• Parsley greens - 1 bunch

Cooking process:

1. Rinse all vegetables well. Cut the tomatoes in half and remove the stalk. Cut the sweet pepper into 2-4 pieces, remove the seeds and the stalk. Twist both types of vegetables through a meat grinder.
2. Pour the puree into a saucepan, bring to a boil and simmer for about 20 minutes. Remember to stir the vegetable puree periodically.
3. Wash the hot pepper, peel the garlic and divide into cloves.
4. Twist hot pepper and garlic through a meat grinder. Add to the tomatoes 20 minutes after the start of cooking and continue cooking for 10 minutes.
5. Then add vinegar, granulated sugar, salt and vegetable oil to the adjika. Mix thoroughly and cook for 10 minutes.
6. Rinse the green parsley well, put on a paper towel to remove excess liquid. When the greens are dry, finely chop. Add to the saucepan with adjika and boil again for 5 minutes. Turn off the stove.
7. Pour the prepared hot adjika into dry sterilized jars and close with screw or tin lids.
8. Turn the jars with the lids down, wrap them with a blanket and let them cool in this position. The most delicious fragrant adjika is ready! Bon Appetit!