The best adjika recipe. How to cook spicy adjika for the winter: the secrets of experienced housewives

Among all the preparations, we have homemade adjika in special esteem, I have carefully kept the recipe for the most delicious homemade adjika for many years. Once I wrote it down on a piece of paper, accidentally talking in the market with a woman selling peppers and tomatoes. Every time I prepare adjika from tomatoes for the winter, I remember it with great gratitude. The recipe has long been sold to all our acquaintances and friends, because it really is very tasty, not a single store-bought sauce even stood next to homemade adjika. For our taste, it is ideal - moderately spicy, fragrant, thick, suitable for many dishes.

Ingredients:

• Fleshy tomatoes - 2.5 kg;
• sweet red pepper - 500 gr;
• peeled garlic - 100 gr;
• hot peppers - 2-3 pcs;
• carrots - 250 gr;
• sweet and sour apples - 250 gr;
• salt - to taste;
• sunflower oil - 250 ml.

How to cook adjika from tomatoes for the winter

For adjika, vegetables are crushed through a meat grinder so that the finished seasoning does not have a uniform texture, but is granular, with very small pieces of boiled vegetable pulp. At the tomato, we cut out the speck where the twig was attached. I don’t remove the skin, it’s a waste of time, anyway, it won’t be felt in the finished adjika. Shake out the seeds from the sweet pepper and remove the stem. From apples cut out the middle with seeds. We clean the carrots, cut them lengthwise into strips - it will be more convenient to fill it in a meat grinder. We clean the garlic, leave hot pepper with seeds. Weigh the vegetables after they have been peeled, the net weight is indicated in the list of ingredients!

We scroll the prepared ingredients through a meat grinder. The photo shows that the mass was not homogeneous, like, but with small pieces of vegetables.

Pour into a bowl or large saucepan. We make the strongest fire so that it boils faster. When “bulk” appears on the surface, reduce the heat to low, cover with a lid, leave to cook for an hour and a half. Periodically check how the vegetables are boiled. We remove the lid, the fire is left there weak. We continue to cook adjika for the winter for another 35-45 minutes, no longer covering it. Stirring the thickening gruel from time to time, we evaporate the liquid.

Pour sunflower oil into the thickened vegetable mass, any, but always refined. We stir, driving away the oil from the walls of the cauldron, mixing it into the seasoning. It will become oily and will start to splatter as it cooks. In order not to get burned, not to stain the stove and everything around, we cover the cauldron with a lid, but not tightly, but leaving a narrow gap. Cook for half an hour, stirring occasionally.

A few minutes before the end of cooking, we throw salt into the adjika, squeeze the garlic through the press. We stir. We collect a little in a saucer and try - you should like the taste of homemade adjika. If there is not enough salt or spiciness, add what is necessary.

I wash the banks in advance. The lids are also washed with hot water and soda, pour boiling water and put on low heat. We sterilize the jars before filling so that they are hot. I put it on a small bucket of water, turning the jars upside down, sterilizing small containers for two minutes. As soon as one jar is full, the second is already steamed. Fill to the very top, twist tightly. You can wrap it in a blanket, I leave it on the table to cool without additional heating.

Although the process is somewhat laborious, but, in fact, active cooking is only the preparation of vegetables. And in the process of cooking, you need to look after that nothing burns and is not overcooked. It is cooked in the same way, look at the recipe, it may also come in handy for you.

After spending a few hours, you will prepare a wonderful universal seasoning, and at the first try, make sure that homemade adjika is delicious, and that now you have a recipe for the most delicious homemade adjika. Good luck with your preparations and bon appetit!

Homemade adjika can be added to almost all dishes - even in borscht, even in stew. And you can simply add it to the taste of any dish. She harmonizes perfectly with. In general, it's a matter of taste. Now we will tell you how to make adjika yourself at home.

How to make spicy adjika at home?

Ingredients:

• sweet pepper - 1.5 kg;
• hot pepper - 200 g;
• tomatoes - 2 kg;
• garlic - 4 cloves;
• sugar - 5 tbsp. spoons;
• salt - 4 tbsp. spoons;
• vinegar 9% - 100 ml.

Cooking

All vegetables for adjika are thoroughly washed first. First, we twist the tomatoes in a meat grinder, put the mass into a large saucepan and put it on fire. At this time, we also twist the peeled sweet pepper in a meat grinder. We do the same with hot pepper, only it is not necessary to peel it, since the seeds will only add sharpness and aroma. In the same container we send the ground garlic. After about 30 minutes from the start of the boil, put the twisted pepper into the tomato mass, boil for another 30 minutes to evaporate excess moisture. In the process of cooking adjika, be sure to mix. After that, add hot pepper, garlic and cook for 5-7 minutes. It is better to add sugar, salt and vinegar in parts and taste adjika. So it will be possible to adjust the taste of the finished product depending on personal preferences. Pour hot adjika over and roll up.

How to make raw adjika?

Ingredients:

• tomatoes - 2 kg;
• hot pepper - 3 pcs.;
• sweet pepper - 3 pcs.;
• onions - 3 pcs.;
• garlic - 4 cloves;
• vegetable oil - 5 tbsp. spoons;
• vinegar - 4 tbsp. spoons.

Cooking

In tomatoes, we cut out the stalk, clean the pepper from seeds, and onions and garlic - just from the husk. We twist the prepared ingredients in a meat grinder. Mix everything well, add salt, oil and vinegar. Everything, quickly and simply, and tasty and very healthy adjika is ready.

How to make Abkhaz adjika?

Ingredients:

• hot pepper - 30 pcs.;
• garlic - 15 cloves;
• coriander - 4 teaspoons;
• salt - 2 tbsp. spoons;
• zira - 2 teaspoons;
• fenugreek - 2 tbsp. spoons;
• dill seeds - 1 tbsp. a spoon.

Cooking

We clean the hot pepper from seeds, remove the ponytails. We clean the garlic cloves. Twist the prepared pepper together with garlic in a meat grinder or grind in a blender. Put the mass in a deep bowl, add salt and mix. Pour the zira and coriander into a dry frying pan and fry over low heat until the spices begin to emit a strong aroma. Immediately pour them into a plate, add the rest of the spices and grind everything together with a coffee grinder. Grinding to a state of flour is not necessary, it is better that the grinding is medium. Pour the spices into the pepper and garlic and mix. Everything, fragrant and very spicy adjika is completely ready for use.

How to make delicious adjika for the winter?

Ingredients:

Cooking

In peppers, cut out the core and stalks and grind them together with tomatoes in a meat grinder or in a blender. We put the mass in a saucepan and put it on fire. After boiling, boil for 20 minutes. Meanwhile, chop the garlic, hot pepper, add the resulting mass to the one that is being boiled, and boil everything together for another 10 minutes. Now add sugar, salt, pour vinegar, oil and boil for another 10 minutes. Almost at the end, add chopped parsley and boil for another 5 minutes. Then pour adjika into sterilized jars and roll up.

It is a spicy and fragrant condiment that stimulates the appetite and gives a spicy note to various dishes, it has a paste-like consistency, usually red in color (but may be green). It consists of: red or green hot peppers, garlic, herbs, walnuts and salt. Adjika is used with fried meat, poultry, as well as with many other dishes (some gourmets prefer the combination of melon with adjika).

Due to the wide popularity of recipes have become very diverse and sometimes very different from the classic:

• Red spicy adjika - aparpyldzhika - composition: capsicum - 500 g, garlic - 6-8 cloves, coriander seeds - 15 g, dill - 10 g, basil - 10 g and savory - 10 g, salt and nuts to taste. It is used for cooking vegetable, meat and fish dishes.
• Green adjika - ahuskhuadzhika - composition: a large number of green herbs - spicy greens (cilantro, mint, dill, savory, basil) - 500 g, salt and green pepper - to taste. It is mainly used as a condiment for dairy products.

So, for example, tomatoes are not part of the traditional adjika, but still some sauces are called “adjiks” for their similarity and sharpness.

In the process of preparing adjika, you can experiment and add apples, tomatoes, carrots to your taste, based on the basic components.

HOW TO PREPARE ADJIKA

Adjika is an Abkhaz spicy snack that has become popular with many Russian housewives. One of the main components in Russian cuisine when preparing adjika is tomatoes, but few people know that cooking adjika at home according to the classic recipe does not involve the use of tomatoes.

The word "adjika" in the Abkhaz language means "salt". We owe the appearance of the recipe for this seasoning to the Abkhazian shepherds. When they led their flocks of sheep to new pastures with young grass in the mountains, so that their sheep would gain weight faster, they gave them salt. However, salt was expensive in those days, because it was not available in the same way as it is now. Therefore, shepherds resorted to stealing salt, and in order to prevent this, the owners added hot pepper to the salt.

But enterprising shepherds found a way out. By adding some herbs, garlic and various seasonings to such salt, shepherds got a wonderful spicy mixture. The resulting mixture began to be called "apyrpyl-jika", which in Abkhazian means "pepper salt" or "adzhiktsatsa" - "salt ground with something." It is this spicy appetizer that is called adjika in the world.

The classic adjika recipe involves the use of only pepper, salt and garlic. This spicy appetizer is an integral part of the table of any Abkhazian. The true process of making adjika has come down to us through many centuries.

On a special flat stone called a grater (ahaya), salt, pepper and garlic are carefully and long rubbed. As a result of this process, an adjik mixture is obtained, which in its appearance resembles butter. Such adjika is called "Abkhazian oil". Such "butter" was prepared on the basis of smoked pepper and made up the main part of the provisions of a warrior, sailor or hunter.

Nowadays, the classic adjika recipe has been simplified a bit. Instead of a grater, they use an ordinary Blender, mixer or meat grinder, and do not use smoked pepper, but fresh.

To prepare spicy or "male" adjika, you will need 1 kg of hot peppers, ¾ cups of salt (preferably coarse), 0.5 kg of garlic and 0.5 cups of various seasonings - hops - suneli, coriander, dill.

The use of garlic and hot peppers provides the sharpness of adjika. When preparing such adjika, you need to be very careful. To protect the skin of the hands and eyes from external burns, rubber gloves should be used, and a plastic bag should be used to collect the contents. One can only guess how such a mixture affects the walls of the gastric mucosa.

Naturally, only people with excellent physical health can use such adjika. Therefore, the classic recipe can be slightly modified to soften the taste. To do this, part of the hot pepper can be replaced with sweet Bulgarian. The ratio in this case can be different, the ideal recipe is 800 g of Bulgarian and 200 g of hot pepper. This is certainly not a classic recipe, but adjika will not come out so spicy either.

Peppers are peeled, seeds and stalks are removed, washed, and then ground in a blender or meat grinder. Garlic and spices are also ground, then everything is combined and salt is added. Herbs (parsley, dill, cilantro, or regan) can be added to taste. Ideally, the resulting mixture should be homogeneous and thick.

Today homemade adjika recipes set, and each hostess has his own. What they just don’t add to it: tomatoes, carrots, apples, zucchini, onions, sweet peppers, horseradish, eggplants, walnuts and vegetable oil. It is clear that such recipes are far from traditional.

We bring to your attention the most common and one of the most successful recipes for cooking adjika at home, the so-called "female adjika". Such adjika turns out to be very tasty, tender and spicy, and can serve as an independent dish, and not just as a seasoning for meat and vegetables.

PREPARATION OF ADJIKA. ADJIKA FROM TOMATO

For its preparation, you will need 2.5 kg of fresh tomatoes, which, if desired, can be replaced with 3 liters of tomato juice, 1 kg of carrots, bell peppers and sweet apples, 3 pcs of hot capsicum. All vegetables and apples should be washed well, then peeled and passed through a meat grinder three times. The resulting mixture is boiled for an hour, while stirring occasionally. 5 minutes before the end of the cooking process, add 200 g of garlic, 150 g of sugar and sunflower oil, 150 ml of 9% vinegar, a quarter cup of coarse salt. Everything is thoroughly mixed, brought to a boil and turned off. The resulting mixture is poured into sterilized jars and twisted for the winter.

According to this recipe, adjika comes out tender, vitamin and beautiful. It is used as a snack sauce for meat dishes, fish, chicken, potatoes, pasta. It can also be smeared on bread like butter. If you do not like spicy adjika, then when preparing it, you should reduce the amount of garlic and capsicum.

• 04 September 2009, 20:25
• 1401016

Adjika is a Georgian as well as Abkhazian dish, and it's no secret that it's a favorite. Each dish of national cuisine appears in its own country only thanks to the products that the land that has grown them is famous for.

That is why, the basis of the dishes of the southern countries are hot, hot peppers, and our Russian adjika is tomatoes.

Recipes for cooking adjika

In past centuries, the adjika recipe was the same, it included three components: pepper, salt and fenugreek, and at first only salt and pepper. Currently, a huge number of recipes have appeared, each of them has the right to cook life.

Attention! If you decide to cook a real adjika and did not find such a plant as fenugreek, you can replace it with the Khmeli-Suneli seasoning or the Suneli set. And tomatoes for adjika should always be chosen very hard, not juicy.

Adjika Abkhazian

Spicy, classic (recipe for the winter with tomatoes) adzhichka, prepared both for the future for the whole year, and for a quick serving on the festive table.

Ingredients of the meal:

• hot pepper pods (11 pcs.);
• garlic / head (1 pc.);
• blue fenugreek (two tablespoons);
• tomatoes (2.1 kg.);
• table salt / 110 g.

Cooking:

Pepper pods get rid of everything superfluous, grind as finely as possible.

Dip the tomatoes in boiling water, remove the skin, twist together with the cloves of fresh, peeled garlic. Mix with pepper, salt. Put on a hot stove for exactly three minutes. At the same time, try not to leave the pan in order to be able to stir the mass without interruption.

Adjika spicy, a simple and quick recipe you will lick your fingers

Such adjika is prepared not very difficult and fast, you can do it even without technical devices.

Ingredients of the meal:

• capsicum, bitter (0.8 kg);
• garlic (3-4 cloves);
• a mixture of "hops" (55 gr.);
• nuts, walnuts (5 pcs.);
• tomatoes (2 kg.);
• table salt / 110 g.

Cooking:

Scald, remove the skin, soften well with a fork, drain the juice.

Remove everything superfluous from the peppers, finely grind, put in a container where the tomatoes already lie. Do the same with garlic cloves. Salt and season the dish, stir everything. Crush the nuts, stir, drain the juice. The dish can be decorated with herbs and served at the table.

Attention - it will be interesting! In the old days, housewives did this with two stones. One was used as a board, the other as a pusher / pestle.

Adjika with horseradish and garlic from tomatoes for the winter without cooking

Adjika with horseradish was invented in the Caucasus. It resembles the Siberian "horseradish", but is more aromatic due to the addition of spices and pepper. This is a very tasty and healthy dish, because horseradish has long been widely used not only in cooking, but also in folk medicine.

Ingredients of the meal:

• tomatoes (4.2 kg.);
• pepper / gogoshary (2.3 kg.);
• pepper / hot (7-10 pcs.)
• garlic / heads (5 pcs.);
• horseradish (12 pieces);
• sugar (1/2 cup);
• salt (130 gr.);
• parsley (bunch).
• blue fenugreek (45 gr.).

Cooking:

Tomatoes prepare: rinse, get rid of excess, twist. You can do this both manually, using a meat grinder, and using a mixer.

Remove seeds from both types of peppers, rinse and also twist. Add to the tomatoes, mix, drain the resulting juice.

Peel horseradish and garlic. Grind as finely as possible, add to the future adjika.

Pour seasoning, salt and sweeten. Mix everything well. Let it brew, then drain the juice.

Put in jars that should be pasteurized in advance, then pasteurized again in a way convenient for you.

In winter, parsley is added to adjika with horseradish and garlic, but already when serving. Rolling up with parsley is not worth it, adjika can turn sour.

Delicious adjika from tomato and pepper

In terms of taste, such a dish will not yield to natural Georgian, and bell pepper will make it thicker and more aromatic. Tomatoes are best to choose fleshy, but not overripe, otherwise a lot of juice will appear.

Ingredients of the meal:

• hot pepper (6 pcs.);
• tomatoes (2 kg);
• pepper, gogoshary (0.8 kg);
• garlic (2 heads);
• hops-suneli (2 tbsp / l);
• vinegar, fruit (25 ml);
• sugar (245 gr.);
• salt (100g).

Cooking:

Peel hot pepper, finely grind together with garlic cloves prepared in advance.

Rinse the tomatoes, get rid of excess, cut, scroll until smooth.

Gogoshary, rinse, remove seeds. Also twist or cut into small slices.

Place all cooked products in one container, mix thoroughly, drain the juice. After that, season, salt, add vinegar and sugar.

Simmer over low heat for half an hour, stirring all the time. Then bring to a boil, again, stirring continuously, as shown in the video. Remove the cooked spicy dish from the stove, cool, serve. You can also prepare such an adjika for the winter period to delight your household with delicious and fragrant food all year round.

The video shows in detail each step of cooking delicious adjika from tomatoes and peppers. Video in recipes is very convenient to use, at any time you can either pause the frame or scroll it several times.

Classic adjika recipe from tomato and garlic

The name "Russian Adjika" would be most suitable for this recipe. Since it was invented in our country.

Ingredients of the meal:

• tomatoes, hard (2.3 kg.);
• hot, bitter pepper (12 pcs.);
• garlic (4 heads);
• salt (110 gr.);
• a set of suneli spices (70 gr.);
• vinegar (50 ml).

Cooking:

Rinse the tomatoes, remove the stalk. For cooking, you can use both a meat grinder (large) and a mixer, while not forgetting to drain the juice that has appeared.

Prepare burning pods: remove seeds, stalk. Grind, lay out to other grated products.

The same must be done with garlic heads: grind, put in the future adjika.

Pour in the vinegar carefully.

Mix all the ingredients well, leave to infuse for a couple of hours. Then load into prepared clean jars.

Such adjika can also be served boiled, immediately to the table, but at the same time, not all components should be cooked. Garlic and pepper pods are added last before boiling. And, of course, don't forget the oil.

Attention! When working with hot peppers, gloves must be worn. It will irritate the skin, and getting it into the eyes is very dangerous to health.

Adjika from tomato and pepper with garlic boiled for the winter

Tasty, juicy and healthy adjika in winter will not only enrich your table with vitamins, but also remind you of the hot summer.

Ingredients of the meal:

• tomatoes (2.7 kg.);
• carrot (5 pcs.);
• garlic (2 heads);
• gogoshary pepper (1.2 kg.);
• hot pepper pods (10 pcs.);
• unrefined / vegetable oil (265 ml);
• ordinary vinegar (30 ml);
• sugar (235 gr.);
• salt (125 gr.);
• hops-suneli seasoning (45 gr.).

Cooking:

Scald the tomatoes and remove the skin, cut for twisting. Twist, drain excess juice.

Clean the gogoshary from the internal contents and the stalk, cut. Scald, remove the skin and also twist.

Peel, wash and chop the carrots with a meat grinder.

Add grated garlic cloves, vinegar, sugar and salt. Mix thoroughly. Put on a slow fire, bring to a state of active boiling, trying to always be near and mix. Put on a slow fire. Wait until the adjika stops boiling. After that, cook for exactly an hour with the lid closed.

Peel hot pepper, grind it and add it to adjika. Leave on the stove without fire for a couple of hours. Place cooled adjika in pasteurized jars.

Attention! For the preparation of adjika, it is best to use enameled, clay or cast iron dishes.

Boiled adjika with apples

Apples in adjika give a pleasant aroma and sour taste. After serving such an appetizer to the table, guests will forget about other dishes. In addition, at the expense of apples, she will receive an additional vitamin complex, which is so lacking throughout the year.

Ingredients of the meal:

• tomatoes (3.2 kg.);
• gogoshary pepper (1.3 kg.);
• carrots (5 pcs.);
• hot pepper (11 pcs.);
• apples, green variety (1.3 kg.);
• garlic (2 heads);
• onions (8 heads);
• unrefined oil (400 ml);
• vinegar (50 ml);
• granulated sugar (255);
• salt (155 gr.);
• blue fenugreek (45 gr.).

Cooking:

Immerse the tomatoes in boiling water for five seconds, remove the skin, cut off the stem. Cut into small and neat slices. Drain the juice.

Peel the carrots, grind, add to the tomatoes.

Sweet and bitter pepper to get rid of the stalk and seeds. Twist on medium mode, add to the rest of the vegetables. Stir, drain the juice.

Finely chop the onion. Pour the oil into a saucepan, heat it up, add the onion and sauté it.

Drain the juice from the vegetables, put everything in a saucepan. Add grated garlic, salt, seasoning, vinegar, sugar. Mix everything. Put on a slow fire.

Remove the peel from apples, cut into cubes, add to adjika. Bring to a boil, stirring constantly and turn off the heat. Cool, transfer to a prepared container and roll up. After that, put it in a dark place, carefully wrapping it up for the night.

Real Georgian adjika

If you like spicy dishes, then the recipe for real Georgian adjika is just for you. The recipe is not only easy to prepare and unforgettable in taste, but also healthy. A large amount of vitamin "C" will help the body cope with any viruses throughout the year.

Ingredients of the meal:

• hot pepper / burgundy (2.5 kg);
• plum, slightly green (8 pcs.);
• garlic (5 heads);
• hops-suneli (65 gr.);
• cilantro greens (210 gr.);
• walnuts, peeled (130 gr.);
• salt (140 gr.).

Cooking:

Remove the stalk and seeds from the hot pepper. Grind it as finely as possible so that the mass is homogeneous.

Immerse the plum in boiling water, remove the top layer, remove the stone, also scroll and add to the pepper.

Finely grind the garlic, add to adjika.

Crush walnuts in a mortar, add to adjika.

Season, salt, add sugar and cilantro. Mix everything well. Let stand for three hours, then transfer to prepared jars.

The recipe will help you step by step to understand all the intricacies of cooking Georgian adjika. In the video you will see what a rich color a real Georgian adjika has.

Homemade adjika with tomatoes and garlic, without bell pepper

Homemade adjika without bell pepper is an excellent snack for any holiday table, but it can be very spicy. But the benefits from it in the winter will be much greater than from the packaging of antiviral drugs.

Ingredients of the meal:

• fleshy tomatoes (3.3 kg.);
• hot pepper (10 pieces);
• garlic (5 heads);
• coriander (50 gr.);
• paprika (70 gr.);
• hops-suneli (70 gr.);
• vinegar (70 ml.);
• salt (110 gr.).

Cooking:

Rinse the tomatoes, remove the existing stalk, cut into small cubes, drain the juice.

Remove seeds from peppers, twist, add to tomatoes.

Peel the garlic and grind, add to the future adjika.

Season the resulting mass, salt, add vinegar. Put on a slow fire for 20 minutes, while stirring the workpiece continuously, but not bringing to a boil. Cool, transfer to jars, pre-pasteurized.

Raw adjika for the winter from tomato and garlic without cooking

Adjika without cooking is, of course, a big plus for those who want to get vitamins all year round. But, so that this plus does not turn into a minus, you should carefully prepare vegetables and dishes: rinse them, scald with boiling water both outside and inside.

Ingredients of the meal:

• Tomatoes (3.1 kg);
• sweet bell pepper / gogoshary (1.1 kg);
• hot pepper (10 pods);
• cilantro / basil / parsley (all 70 gr.);
• garlic (3 heads);
• vinegar / grape (200 ml);
• salt / coarse grinding (130 gr.).

Cooking:

Rinse the tomatoes, cut out the existing stalk. Cut into small cubes, then crush with a crush.

Peppers, both hot and sweet, clear of seeds, get rid of the stalk.

Grind finely in a meat grinder, lay out to the tomatoes.

Season with the above spices, squeeze out the garlic, stir everything with clean hands, pour in the vinegar, stir with a spoon, salt, mix again and drain the juice.

Roll into a pasteurized container or fall to the table.

Attention! Salt is added last, as it helps to give excess and unnecessary juice to vegetables.

Summary

Adjika is a very healthy dish that will provide the body with vitamins all year round. But, despite this, do not forget that the dish is very spicy. It is advisable to limit its use at one meal. And for people with gastrointestinal problems, such a spicy dish is generally contraindicated.

Traditional Abkhaz adjika is prepared on the basis of hot pepper, garlic, salt and herbs.

We offer not to be limited only to the classics with such a variety of ingredients for a burning seasoning. Check out our easy proven recipes!

How to cook adjika: 3 rules

Green adjika

Business card of Abkhazia. Such adjika is served with many dishes and, of course, with lamb roasted on a spit.

What do you need:

• 6-8 large bitter green peppers
• 1 head of garlic
• 1 bunch cilantro
• 1 st. a spoonful of salt

How to cook green adjika:

Cut the pepper into small pieces without removing the seeds.

Grind the pepper together with garlic in a mortar or pass several times through a meat grinder.

Add salt, mix and leave to infuse for 15-20 minutes.

The incomparable host of the program Lara Katsova shared with us her family recipe for adjika, turn on the video!

Russian adjika "Spark"

To borscht, salted bacon with black bread and boiled potatoes with herring - adjika is ideal for traditional Russian dishes. It can be used to prepare sauces for meat and even dressings for pickle and cabbage soup.

What do you need:

• 1 kg tomatoes
• 1 kg sweet pepper
• 400 g garlic
• 200 g hot pepper
• 150 g parsley root
• 1 st. a spoonful of salt (to store adjika for more than 1-2 months, double the amount of salt)

How to cook Russian adjika "Spark":

Hot adjika with basil

Sharp! Very sharp! Even sharper! The versatility of the recipe is that this adjika can be used not only for meat dishes, but also for sandwiches, sauces, soups and even pasta.

What do you need:

• 500 g hot red pepper (you can add a couple of green peppers)
• 400 g garlic
• 2 bunches green basil
• 1 bunch cilantro
• 1 bunch of parsley
• 2 tbsp. spoons of salt

How to cook hot adjika with basil:

Walnut adjika

Adjika is not adjika if it does not contain nuts, as they say in the Caucasus. Delicate pleasant aroma, thick texture and rich spicy taste - that's what makes adjika real!

What do you need:
500 g tomatoes
400 g walnuts
200 g red bell pepper
3 heads of garlic
2-3 hot peppers
1 bunch cilantro or parsley
4 tbsp. tablespoons refined sunflower oil
2 tbsp. spoons of vinegar 9%
1 teaspoon salt

How to cook walnut adjika:

Peel the Bulgarian pepper from seeds, wash and dry the herbs.

Cut the stalks off the tomatoes.

Grind tomatoes, peppers, garlic, nuts and herbs in a blender or pass through a meat grinder twice.

Add sunflower oil, vinegar and salt to the finished mass.

Mix and serve immediately!

Gorloder, or Siberian adjika with horseradish

A recipe from Siberia is quite capable of competing with hot sauces from sunny Abkhazia. The basis of the gorloder is a vigorous horseradish root. Suitable for meat and fish dishes, corned beef, and especially for barbecue and homemade grilled sausages.

What do you need:

• 500 g tomatoes
• 50 g horseradish root
• 50 g garlic
• 1.5 teaspoons of salt
• 1 teaspoon sugar

How to cook gorloder, or Siberian adjika with horseradish:

Grind tomatoes, garlic and horseradish in a meat grinder.

Combine all ingredients, add salt and sugar, mix.

Arrange in sterilized jars, roll up.

Adjika from bell pepper

If you don't like fiery seasoning, make a lighter version of this sauce with sweet and sour flavor and light peppercorns. Such adjika goes well with baked or boiled meat, poultry, fish, potatoes baked in foil and fried toasts.

What do you need:

• 1 kg sweet red pepper
• 300 g garlic
• 4-6 red hot peppers
• 50 ml vinegar 9%
• 4 tbsp. spoons of sugar
• 1 st. a spoonful of salt

How to cook adjika from bell pepper:

Remove seeds from sweet peppers.

Pass the pepper together with garlic and hot pepper through a meat grinder.

Add salt, sugar, vinegar, mix and leave to infuse for 3-4 hours.

Then put into sterilized jars and put away for storage in a dark, cold place.

Adjika with apples

An improved and adapted adjika recipe for poultry or grilled fish. To give the sauce a more delicate taste, you can cook without hot pepper or reduce its amount.

What do you need:

• 1 kg tomatoes
• 500 g red bell pepper
• 500 g sour apples
• 300 g carrots
• 200 g garlic
• 50 g hot pepper
• 200 ml refined sunflower oil
• 1 bunch cilantro
• 1 bunch of parsley
• salt - to taste

How to cook adjika with apples:

Peel and chop all vegetables together with herbs in a blender or meat grinder.

Add salt and sunflower oil.

Bring to a boil and cook over low heat for 2.5 hours.

Transfer to sterilized jars and roll up.

Adjika with plums

Delicate and soft adjika with plums goes well with game, boiled potatoes and baked vegetables, chicken meatballs and pork chops.

What you need:

• 500 g plums (choose not sweet and even sour plums)
• 500 g bell pepper
• 2 heads of garlic
• 2 hot peppers
• 1 tbsp tomato paste
• 100 g sugar
• 2 teaspoons of vinegar 9%
• 2 tbsp. spoons of salt

How to cook adjika with plums:

Peel the bell peppers from the seeds, plums - from the pits.


Pass sweet peppers, plums, garlic, hot peppers along with seeds through a meat grinder.

Put the chopped ingredients in a saucepan, add tomato paste, salt and sugar.

Bring to a boil and cook, stirring, over low heat for 30-40 minutes.

Add vinegar 2 minutes before the end of cooking.

Transfer the finished mixture to sterilized jars, roll up, turn over and leave it to cool completely.

Baked pumpkin adjika

Baked vegetables give this adjika a surprisingly delicate texture, and pumpkin - an unusual and at the same time unobtrusive aroma. Light, spicy, moderately spicy, with a subtle sourness.

What do you need:

• 500 g pumpkin
• 200 g apples
• 200 g bell pepper
• 200 g onion
• 1 lemon
• 1 head of garlic
• 1 bunch basil
• 1 bunch cilantro
• 50 ml refined vegetable oil
• 1 hot pepper
• 1 teaspoon salt

How to cook baked pumpkin adjika:

Peel the pumpkin and onion, remove the seeds from the apple and pepper. Cut pumpkin and onion into pieces of any size.


Wrap the pumpkin, onion, apples and peppers in foil, bake at 200°C for 35 minutes. Then peel the apple and pepper from the skin.

3. Grind all baked vegetables in a blender.

Grind garlic, lemon and herbs in a blender into a homogeneous mass.

Combine vegetables with lemon dressing, mix and serve immediately.

Pickled cucumber adjika

Leftover pickles from last year's stocks? Make hot sauce out of them! The beauty of the recipe is that this adjika can be made at any time in haste.

What do you need:

• 500 g pickled cucumbers
• 1 head of garlic
• 3 art. spoons of tomato paste
• 2 tbsp. tablespoons refined sunflower oil
• apple cider vinegar - to taste
• 1 pinch ground black pepper
• 1 pinch red ground pepper

How to cook adjika from pickled cucumbers:

Cucumbers peel and grate on a fine grater or chop in a blender. If there is too much liquid, drain.

Pass the garlic through a press.

Combine cucumbers, garlic, tomato paste, vegetable oil, vinegar and spices.

Mix and leave in the refrigerator for 1-2 hours.