13 simple recipes for making tomato adjika for the winter at home

Spicy vegetable appetizers are a favorite dish on holiday tables in our country. A traditional Georgian dish, adjika, a spicy tomato appetizer, is a flavorful complement to meat dishes and various side dishes. There are many variations of this tomato appetizer, with each chef adding their own "secret" ingredient. Cooking methods also vary. Let's explore some unusual recipes for this Georgian appetizer.

Peculiarities of preparing tomato adjika

To create a delicious appetizer at home, it's important to follow the recipe and ingredient ratios correctly. Experienced chefs have their own tricks and secrets for creating a piquant and spicy appetizer. Here are a few rules for creating the most delicious and flavorful tomato treat:

1. It is best to cook adjika in the summer from products that have absorbed sun and vitamins.
2. Bell peppers should have a wall thickness of at least 7 millimeters; it is advisable to use red varieties.
3. To reduce the spiciness of the snack, remove the seeds from the chili.
4. Give preference to salt with large crystals, without iodine.
5. The secret seasoning is utskho-suneli.
6. Grind herbs, spices and vegetables by hand.

Note! Traditionally, this dish was made without tomatoes, bell peppers, carrots, or apples.

Selecting and preparing tomatoes

Before preparing a fragrant sauce, it is necessary to select the collected or purchased vegetables.

Tomatoes should be juicy, ripe and fresh, without signs of rot or bruises, they should smell pleasant and be of the same size.

The most delicious adjika recipes

Adjika can be made without tomatoes. There are countless varieties of this savory snack. Tomato adjika is typically prepared for the winter. Let's explore the most well-known and popular ones, including recipes with unusual preparation methods.

Classic cooking method

Traditional red adjika is used as a side dish to season meat dishes, adding a piquant flavor to the main course. Ingredients:

1. Hot, chili pepper - 500 grams.
2. Utskho-suneli.
3. Coarse salt - to taste.
4. Peeled garlic - 5 medium-sized heads.
5. Ground coriander.

Chili peppers are washed thoroughly. If you're using fresh, juicy chilies, washing them is sufficient. Dried chilies should be soaked in boiling water for 60 minutes before cooking. All ingredients should be crushed, removing the small seeds of the hot chilies first. A food processor or blender can make this process easier.

The prepared mixture of aromatic seasoning is placed into small, washed glass jars, sterilized with boiling water.

Classic sauce is the perfect spread for a sandwich.

Raw adjika "Ogonyok" made from tomatoes and garlic without cooking

Ogonyok's signature feature is its cooking method. The cook doesn't need a stove. All vegetables are used raw; no cooking is required. Ingredients required:

1. Red tomatoes.
2. Peeled garlic.
3. Hot chili pepper.
4. Bell peppers with a wall thickness of at least 7 millimeters.
5. Non-iodized coarse crystalline salt.
6. Utskho-suneli.

The ingredients are selected and washed, and the seeds are removed from the hot chili to reduce the heat. The tomatoes are quartered, minced with garlic and pepper, salted, and the secret ingredient, utskho-suneli, is added.

Next, the resulting mixture is left to ferment. Store the condiment at room temperature for nine days, covered with a perforated rubber lid or cheesecloth. Stir the mixture periodically. Once the gases stop escaping, the condiment is ready.

We are preparing an appetizer of tomatoes, bell peppers and carrots.

The classic traditional adjika recipe includes green apples, tomatoes, thick-walled bell peppers, and carrots. The dish acquires a sweet and sour flavor and a fresh aroma. The ratio of sweet peppers and tomatoes is 1 kilogram to 2 kilograms, while apples and carrots are used in equal proportions.

Note! When choosing apples, choose sour varieties; Antonovka is an excellent choice.

The apples must be peeled and cored, and the peppers must be de-pickled. Place the chopped ingredients in a cooking container and simmer for 20 minutes, avoiding boiling. Stir the vegetable mixture regularly. The finished snack is sealed in sterilized jars with metal lids, adding salt, vinegar, and seasonings.

A spicy sauce made from tomatoes, garlic and hot chili peppers

To make a spicy, hot adjika with red tomatoes and fresh garlic, choose undried hot red peppers, leaving their ribs and seeds in place. Chili peppers are used in equal parts with sweet peppers. A boiled version produces a less spicy dish.

Using a food processor or a regular meat grinder, the ingredients are chopped and mixed; the finished thermonuclear adjika is stored in the refrigerator.

Incredibly delicious eggplant seasoning

This piquant and unusual dish will add variety to your collection of homemade preserves. Eggplant is added to the classic tomato appetizer recipe. This vegetable is quite delicate in preparation, so extra care should be taken when preparing it.

To prevent eggplants from becoming bitter, they are salted after removing the insides and peeling the skin. The eggplants are salted for about half an hour, then rinsed with cold water. Next, all ingredients are chopped and chopped. Adjika with eggplants You can make it with or without tomatoes. Store the eggplant relish under lids, sealed with vinegar.

Recipe with garlic and horseradish

A Russian recipe for a southern dish. Horseradish is added to traditional ingredients and the amount of garlic is increased.

All ingredients are washed, chopped, and ground in an electric meat grinder. The resulting mixture is simmered for about 15 minutes, salt is added, and the mixture is poured into sterilized jars with metal lids. Adjika with horseradish and garlic is easy to make, and the flavorful dish is ready.

An unusual preparation with apples

Apples give adjika a unique sweet and sour flavor. The resulting appetizer is moderately spicy. It's recommended to use sour green apples. Peel and core the apples. Apple adjika pairs beautifully with meat dishes.

To enhance the flavor, it's recommended to add sugar to the dish. Apple adjika is recommended for boiling and canning.

Adjika "Posadskaya"

Posadskaya adjika can be found on store shelves; this recipe is often used in industrial production. The preparation method for Posadskaya adjika is similar to the classic recipe with horseradish and garlic. The snack should be sealed with lids and seasoned with vinegar for long-term storage.

Finger-licking good recipe

An original, incredibly delicious recipe featuring prunes. Use pitted prunes soaked in water. Fresh tomatoes can be substituted with ready-made sauce or tomato paste. All ingredients are minced, mixed, and placed into sterilized small jars. To extend shelf life in the refrigerator, add a little citric acid.

Homemade adjika without vinegar

Vegetable juice serves as a preservative in this Georgian dish. Without the addition of vinegar or citric acid, the dish can be stored in the refrigerator for over a month. Moreover, this adjika requires no cooking and stays fresh.

A simple recipe without canning

Adjika prepared without boiling or preserving is quite spicy and hot. Cooking is not necessary; vegetable juices themselves are the best preservatives. Any seasoning recipe can be prepared this way; the key is to store the ingredients properly. The best place to store them is on the bottom shelf of the refrigerator.

In Abkhazian

Classic recipe for Abkhazian adjika, ingredients:

1. Hot red pepper.
2. Garlic.
3. Ground coriander and fresh coriander leaves.
4. Parsley.
5. Coarse salt.
6. Walnuts.

The chili peppers are gutted and seeded. The walnuts are roasted and then dried in a frying pan. The ingredients are minced twice. The mixed vegetables are salted and seasoned with herbs and spices. The dish is preserved through natural fermentation.

Adjika in a multicooker

A simple recipe that requires canning. Selected ingredients are thoroughly washed, chopped, and minced. Pour the resulting mixture into a multicooker bowl and set to "Cook" for 40-50 minutes. Five minutes before cooking, add salt, stir, and vegetable oil and vinegar. Then pour the seasoning into jars and seal with metal or screw-on lids. This dish is easy to prepare; the multicooker will set the optimal temperature.

Storage conditions and duration

Raw adjika without heat treatment should be stored at a temperature not exceeding +15 C. The optimal storage period is 1-2 months. Canned varieties can be stored for several years.

When storing raw, finished products, it is important to limit oxygen access under the lids; uncooked tomato and garlic adjika should be consumed first.

It's recommended to prepare raw spicy adjika without heat treatment, frying, or adding additional preservatives. This preserves all the vitamins and nutrients, resulting in a flavorful dish that retains the aroma of fresh vegetables and herbs.