Delicious and healthy adjika is one of the most popular preparations for the winter from tomatoes and peppers. And this is not surprising, given its benefit on the one hand and the considerable ease of manufacture on the other.
Adjika from tomatoes and pepper - the general principles of cooking
In the simplest recipe adjika: tomatoes, pepper and salt. But there is a huge variety of different options of additives that give the adjika tomatoes and peppers for the winter various bright flavors.
Another nuance must be taken into account before you choose to choose a recipe for your taste. Adjika - of course, spicy seasoning. But how sharp, depends on your desire and your goals. If you are going to use the sauce as a marinade for meat, it makes sense to cook more spicy, perhaps choose the option with vinegar. If you like to decorate with adzhika a piece of bread, lard or sausage, it is better to give preference to a softer and thick sauce, resembling not even a sauce, but snacks and canned vegetables.
Recipe 1. Particularly sharp adjika from tomatoes and peppers for the winter “With a hint”
Ingredients
Red hot pepper - 1 kg
Fleshy Tomatoes - 0.5 kg
Hops-suneli, dry cilantro - about a handful
Walnuts - about 10 kernels
Salt - to taste
Method of preparation
Scald the tomatoes with boiling water and immediately immerse in cold water, then remove the skin from them by hooking it near the stem.
Cut the tomato into 4-6 parts and scrub the seeds along with the liquid in which they are located. It only takes the pulp.
Peel hot peppers from seeds and peduncles.
Dry walnuts in a pan without oil (or in the microwave), peel off the skin. Grind nuts in a mortar or grind in a coffee grinder.
Mince hot peppers and tomatoes through the meat grinder, add herbs and nuts, salt. Stir the mixture thoroughly and spread on the jars. Keep such adjika should be in a cold place.
Recipe 2. Delicious, despite the name, adjika of tomatoes and peppers for the winter “Horseradish”
Ingredients
Tomatoes - 2 kg
Hot pepper - 0.5 kg
Horseradish root - 0.3 kg
Garlic - 3 heads
Salt - to taste
Dry herbs to taste - handful
Method of preparation
Wash all the vegetables. Pepper clean. Tomatoes cut into 4 parts, cut the stem, the seeds can not be removed. Peel horseradish root, garlic, too. Skip the vegetables through a meat grinder, season with salt and dry herbs (cilantro, basil, hops-suneli - by choice or a mixture). You can use fresh herbs, but then adjika will be less stored.
And another unusual version of the famous sauce.
Recipe 3. Adjika from tomatoes and peppers for the winter with gooseberries
Ingredients
Tomatoes - 3 kg
Sweet pepper - 1 kg
Hot peppers - 4 pods
Gooseberry - 1 kg
Walnuts - 10 pieces
Fresh mint, parsley and basil - bunch
Garlic - 4 heads
Vegetable oil - a glass
Salt - to taste
Method of preparation
Wash vegetables, herbs and berries, remove skin from tomatoes. Peppers cleaned from seeds and stems. From gooseberry remove dry "spout" and the stem. Dry the nuts in a frying pan, in an oven or in a microwave and remove the skin from them. Then grind them into flour using a mortar and pestle or coffee grinder. All solid ingredients mince twice, add salt and oil, put into sterilized jars and cover with lids. Store snack should be in the refrigerator.
This preparation can be stored and not in the refrigerator, and in the cellar or other cool place.
Recipe 4. Adjika from tomatoes and peppers for the winter “With horseradish”
Ingredients
Tomatoes - 2 kg
Bulgarian sweet pepper - 1 kg
Hot pepper - 0.5 kg
Horseradish - 0.3 kg
Garlic - 5-6 heads
Vinegar - one and a half glasses
Dry greens
Salt
Method of preparation
All vegetables washed. Remove peppers and seeds from peppers and tomatoes. Horseradish and garlic peel. Skip the vegetables twice through a meat grinder with the smallest grill. Add vinegar, salt and herbs to vegetables, put in an enamel or glass pan and put on a slow fire. While stirring, bring the adjika to the temperature, when steam (about 60 degrees) starts to rise above the saucepan and then heat it up the sterilized jars.
Recipe 5. Adjika from tomatoes and peppers for the winter “Apple Orchard”
Sour apples and tarragon give the seasoning original flavor.
Ingredients
Tomatoes - 2 kg
Sweet pepper - 1 kg
Hot pepper - 3 pods
Apples - 1 kg
Carrots - 0.5 kg
Garlic - 3 heads
Vinegar - 1 cup
Sugar - 100 g
Salt - 5 tablespoons
Vegetable oil - 1 cup
Tarragon (tarragon) dry - half burst
Method of preparation
Wash vegetables and fruits. To remove peels from tomatoes, remove seeds. Pepper clean. Cut out the middle of apples. Carrot clean. Skip the vegetables and apples through a meat grinder. Chop the garlic with a knife. Add to mix. There also put tarragon, vinegar, oil, sugar and salt.
Cook the adjika on low heat with stirring for 15 minutes. Hot spread on banks.
Recipe 6. Adjika from tomatoes and peppers for the winter with carrots and onions
Ingredients
Tomatoes - 3 kg
Sweet pepper - 1 kg
Hot pepper - 3 pods
Carrots - 1 kg
Onions - 0.5 kg
Garlic - 5 heads
Vegetable oil - one and a half glasses
Vinegar - 1 cup
Granulated sugar - 1 glass
Salt - about a quarter cup
Method of preparation
Wash and peel the vegetables thoroughly. Remove peels and seeds from tomatoes. All solid ingredients, including onions and garlic, mince. Put in a dish and cook on low heat for 30 minutes.
Add oil and vinegar to the mixture. Cook for another half an hour. After that, salt, pour in sugar and cook, stirring for about an hour. The mass as a result should decrease in volume by one and a half times.
Adjika decomposed on banks. Store in a cool place.
Recipe 7. Adjika from tomatoes and peppers for the winter with plums
Plum gives the sauce an amazing taste, amazing aroma and a pleasant shade.
Ingredients
Tomatoes - 2 kg
Grade plum “Hungarian - 2 kg
Bulgarian pepper - 4 pieces
Hot pepper - 2 pods
Garlic - 4 heads
A mixture of herbs (thyme, tarragon, cilantro, basil, etc.) Salt - a quarter cup
Sugar - glass
Method of preparation
For the adjika of tomatoes and peppers for the winter, it is better to take plums with an easily separable stone, this will greatly simplify the technology. But you can use other dark plums.
All fruits washed and cleaned. Bones from tomatoes can not be removed, but the skin should be cleaned. Remove pits from peppers and plums. Skip the plums, tomatoes and peppers through a meat grinder, better even twice, and put on fire. Boil the resulting mass should be about 10 minutes. Peel the garlic and chop it with a knife. Add to seasoning and cook for two minutes. Put salt, sugar and herbs, remove from the fire in a minute. Spread out on sterilized banks. Store in a cool place.
If this seasoning is cooked longer, then its color changes and becomes dark maroon.
Recipe 8. Adjika from tomatoes and peppers for the winter with cherry plum
This seasoning has a very “Georgian” flavor, spicy and sour.
Ingredients
Tomatoes - 1 kg
Cherry plum - 2 kg
Sweet pepper - 2 pieces
Hot peppers - 2 pods
Garlic - 4 heads
Dry herbs: cilantro, hops-suneli, parsley - handful
Clove, cumin - about a teaspoon
Method of preparation
Wash all vegetables and plums. To remove peels from tomatoes, seeds can be left. Remove the stems and seeds from the peppers, remove the bones from the cherry plum. Peel the garlic, divide into cloves.
Skip tomatoes, cherry plum, garlic, herbs and pepper through a meat grinder. Transfer to an enamel or glass refractory pot or bowl and put on fire. After boiling add salt and sugar, cloves and cumin and cook for 20-30 minutes.
Spread out on sterilized banks. Store in a cool place.
Recipe 9. Adjika from tomatoes and peppers for the winter “Eggplant”
Eggplant gives this sauce a pleasant bitterness and Georgian flavor.
Ingredients
Tomatoes - 2 kg
Sweet pepper - 1 kg
Hot peppers - 3 pods Garlic - 6 heads
Eggplant - 1 kg
Vinegar - half a cup
Vegetable oil - 1 cup
Dry herbs (hops-suneli, thyme, tarragon, cilantro, etc.) - to taste
Salt, sugar - to taste
Method of preparation
Vegetables thoroughly wash and inspect, so that there are no spoiled places. Remove peels from tomatoes, peppers from seeds and peduncles, and cut out an eggplant and a hard part directly under it from eggplant. Garlic peel.
Vegetables and garlic mince. Add vegetable oil and herbs and put on fire. Boil down the mass for about half an hour or 40 minutes, then add salt, sugar and vinegar, boil for another 10 minutes. Seasoning still hot should be placed on the banks.
Store in a cool place.
Recipe 10. Adjika from tomatoes and peppers for the winter “Team”
Sometimes one can come across such a multicomponent composition that the concept of adzhika begins to blur somewhat. But the taste is more multifaceted, and the nutritional value is higher.
Ingredients
Tomatoes - 3 kg
Sweet pepper - 0.5 kg
Hot peppers - 3 pods
Zucchini - 2 kg
Garlic - 5 heads
Carrots - 0.5 kg
Parsley root - one piece
Celery Root - 0.2 kg
Spicy fresh and dried herbs any - to taste
Salt - 4 tablespoons
Vegetable oil - a glass
Sugar - half a cup
Method of preparation
Wash all vegetables, peel zucchini, garlic and roots, remove peels from tomatoes. If you take fresh greens, it should be dipped for a few minutes in cold water, and only then washed under running water. Then you will most likely be able to wash away all the pollution.
Slice all the vegetables and then mince twice. Fresh greens are also better chopped along with all the vegetables.
Put the mass into the pan, pour in the vegetable oil and boil for about an hour on the smallest fire. At the end of cooking, salt. Put hot seasoning in sterilized hot jars. You can store this piece not in the refrigerator, but in some dry, cool place.
Adjika from tomatoes and peppers for the winter - tricks and tips
Choice of vegetables
During the crisis, not everyone can afford to buy excellent vegetables - the price for them can be too “biting”. But you still need to choose for adzhika from tomatoes and peppers for the winter the highest quality vegetables available. If the choice is between more beautiful, but small and slightly crumpled, but fleshy, then you should choose the latter. From thin-walled tomatoes will not make a good sauce.
Of course, as with any workpiece, it is necessary to cut the crumpled or tainted places. Otherwise, under the influence of putrefactive bacteria nesting on one tomato, the whole batch of canned food will be spoiled, and maybe even worthless. Not worth the risk.
As for hot pepper, depending on the recipe, both green, biologically mature and red, can be used in the technical maturity phase. If the recipe says nothing, you need red hot peppers.
If the recipe indicates Bulgarian sweet peppers, or plums, or apples, choose beautiful fruits with dense, thick flesh, undamaged, not crumpled, not rotted. Especially carefully examine the roots: carrots, horseradish, parsley, onions, garlic, celery. They must not be damaged.
Utensils and accessories
As well as any dish of vegetables containing acid, tomato and pepper adzhika for the winter, it is desirable to cook in a glass or enamel bowl.
If the dish requires warming, mix it better with a wooden spatula.
Adjika - very spicy seasoning. To avoid prolonged contact of hot peppers with hands, wear rubber gloves. Try not to touch the face during the preparation process, take care of the delicate skin.
Banks for adjika of tomatoes and peppers for the winter must be sterilized.
There are several methods for this.
1. In a saucepan (the most common. Put a napkin at the bottom of the pan. Place the jars and roofs so that they do not touch each other. Boil the jars and lids for 5 minutes. 2. Place the cans with their necks down on the rack in the oven so that they do not touch. Set the temperature to 50 degrees, hold for 5 minutes, then 150 - for 10 minutes. Turn the oven off and allow the jars to cool slightly by opening the door.
3. Put the jars in the microwave, pouring water into them on one finger. Sterilize at 750 watts for 3-4 minutes.
Whatever method of sterilization you choose, do not forget to pre-wash the cans of soda.
You can’t put anything into the newly sterilized jars; let them cool to an acceptable temperature and then pour the hot tomato and pepper adjika for the winter. If you were preparing a cold adjika (without boiling), if you intend to store it in the refrigerator, cool the jars to room temperature.
