Adjika from tomatoes and garlic: 8 classic recipes for delicious adjika

Real adjika is a dish of Caucasian cuisine, which originated for the long hikes of local shepherds and translated means “salt and pepper.” Abkhazian and Georgian dry adjika is prepared from hot pepper, garlic and aromatic herbs and is used as a seasoning for various meat dishes.
Over time, this dish has evolved, as many classic dishes often do. And in our time, adjika is prepared by mixing various vegetables and spices. And almost every recipe contains hot peppers and garlic.

There are a lot of different options for this snack; there is a selection of excellent recipes on my blog. But this topic can go on and on, I just adore this dish. Therefore, I am happy to share with you other proven recipes. Today we’ll talk about adjika with tomatoes and garlic. In addition to these ingredients, you can add sweet peppers, carrots, apples

Let's start with the simplest recipe, which contains only 4 ingredients - tomatoes, garlic, sweet and hot peppers. This adjika is prepared very quickly, and if you have little time to prepare, then this option is for you. The finished dish will be quite liquid, very suitable for meat dishes and pasta in winter.

Ingredients:

• tomatoes - 2 kg
• bell pepper – 1 kg
• hot pepper - 2 pcs.
• garlic - 100 gr.
• sugar - 1/2 cup
• salt - 1 tbsp. l.
• vegetable oil - 1/2 cup
• vinegar 9% - 1/2 cup

For this preparation, it is better to take red bell pepper, then you will get a rich, bright red color.

Preparing the vegetables. Naturally, we rinse well. Cut the tomatoes into 4 parts. Remove the seeds and stems from the pepper and cut into longitudinal strips. Hot peppers can also be cut as desired. Peel the garlic.

Grind alternately sweet and bitter peppers and tomatoes in a blender. You can, of course, use a meat grinder; many people like the pieces to be a little larger. We place all this porridge in a saucepan, which we put on the stove and cook over low heat for 40 minutes.

While the adjika is preparing, you can sterilize the jars and lids. My favorite way to sterilize jars is in the oven. But if you have not yet decided which method you will sterilize, then you can choose any of them.

After time, add salt, sugar, vegetable oil and vinegar. Bring to a boil and cook for another 5 minutes.

Now you can add the garlic that has been passed through a press. Stir the mixture and cook for another 5 minutes. Ready!

Place in sterilized jars and seal with lids.

How to cook boiled adjika with tomatoes and carrots

Let's add more carrots and apples to our recipe. At the same time, chili pepper and garlic will add spiciness; there are a lot of them here. Thanks to carrots, adjika turns out to be sweetish, but at the same time vigorous and spicy. My family can simply eat this yummy in jars, and it is one of the first to run out.

Ingredients:

• tomatoes - 1.5 kg
• bell pepper – 1 kg
• sweet and sour apples - 1/2 kg
• carrots - 1/2 kg
• hot pepper - 150 gr
• garlic - 250 gr.
• sugar - 1/2 cup
• salt - 1 tbsp. l.
• vegetable oil - 150 ml
• vinegar 9% - 1/2 cup

We will pass the vegetables through a meat grinder. In this case, you don’t have to bother and cut all the ingredients (tomatoes, apples, sweet and hot peppers, carrots) arbitrarily.

Apples need to be peeled, cored and seeds removed. Remove seeds and membranes from bell peppers. Hot peppers can be left with seeds if you like spicy dishes.

Peel the garlic. Don't skimp on the garlic if you like it spicier.

We pass the apples, carrots and peppers through a meat grinder, and put the already chopped ones into a saucepan. Add vegetable oil. Bring the vegetable mass to a boil and cook for 30 minutes, do not forget to stir occasionally.

During this time, we pass the tomatoes through a meat grinder and pour them into a separate pan. Add tomato juice to the vegetable mixture and cook for another 30 minutes over low heat, covering the pan with a lid. Don't forget to stir so it doesn't burn.

It's time to add salt, sugar and chopped garlic. At the end of cooking, add vinegar.

Adjika is ready. All that remains is to put it in sterilized jars. Turn the jars upside down and cover with a warm blanket.

Bon appetit! I’m not sure that such adjika will not be eaten before the New Year.

Raw adjika “Ogonyok” from tomato and garlic without cooking

Adjika can be prepared raw, without heat treatment of vegetables. This way, of course, more vitamins will be preserved, and the taste will be different, as if from freshly picked tomatoes. The recipe is quite simple, only tomatoes and garlic.

Ingredients:

• tomatoes - 1.5 kg
• hot pepper - 1 pc.
• garlic - 200 gr.
• sugar - 2 tsp.
• salt - 1 tsp. with a slide
• vinegar - 100 ml.

You can also use tomatoes that are not very beautiful and are not suitable for pickling in jars. We wash them and cut them in half.

Hot peppers can be used whole, or you can remove the seeds. It all depends on your taste for spicy food.

Simply peel the garlic.

Grind all ingredients using a meat grinder. To ensure that there are no vegetables left in the meat grinder, I recommend placing tomatoes, hot peppers, garlic, and tomatoes again.

If your tomatoes are juicy and a lot of juice has come out, just drain some of the juice, then the adjika will turn out moderately thick.

Now add salt and sugar and pour in vinegar. Stir the mixture for about 5 minutes until the salt and sugar dissolve. The appetizer is ready. As you can see, it couldn't be simpler.

Place in sterilized jars and close with metal lids.

If you don’t want to use vinegar, you can put a crushed aspirin tablet in each jar for preservation.

You can prepare this appetizer without vinegar, then simply store the preparation in the refrigerator. Thanks to preservatives (garlic, salt, hot pepper), the product can be stored for several months.

Homemade horseradish made from tomato and garlic

Khrenovina is essentially the same adjika, only with the addition of horseradish root. A very tasty spicy snack. It is prepared without cooking, in its raw form. True, in order to grate horseradish root, you will have to cry a little, this is not the case for the pleasant ones. But with the help of a modern meat grinder the process is much simpler. I remember about 20 years ago, my beloved mother-in-law was grating horseradish with her hands using a grater, the smell in the kitchen was such that tears flowed from everyone standing nearby.

Ingredients:

• tomatoes - 1 kg
• horseradish root - 100 gr.
• garlic - 100 gr.
• sugar - 1 tbsp. l.
• salt - 1 tbsp. l.

Georgian Adjika Recipe – You'll Lick Your Fingers

The peculiarity of the Georgian recipe is in the seasonings that are added to adjika and in the long cooking method. Please note that adjika takes a week to prepare. It's really not a hassle, you just need to stir it a couple of times a day.

Ingredients:

• tomatoes - 1 kg
• bell pepper – 1 kg
• hot pepper - 2 pcs.
• garlic - 100 gr.
• salt - 1 tbsp. l.
• khmeli-suneli - 1 tsp.
• turmeric - 1 tsp.
• vinegar

Chop tomatoes, peppers and hot peppers and pass through a meat grinder. We also send garlic there.

Mix the resulting mass, add turmeric, suneli hops, salt and at the end pour in just a little vinegar.

The original recipe, which I found on the Internet, contains “yellow flower” seasoning. I looked for what it could be, but it turned out that these were dried marigold flowers. Interesting, of course, but I don’t have such seasoning. I tried replacing it with turmeric.

Now you need to be patient and stir the vegetable mass with a wooden spoon 2-3 times a day for a week. In fact, this is not so troublesome, but we must not forget about this procedure.

It is believed that this is how adjika “ripens.” But you also can’t overdo it, otherwise it will turn sour. Keep the bowl at room temperature.

After 7 days, transfer the workpiece into clean jars and seal. It turns out to be a very tasty and aromatic appetizer, I wholeheartedly recommend not to be lazy and prepare it.

The most delicious recipe of tomatoes, apples and garlic

This is my most favorite recipe. And although I like to experiment and cook new versions of familiar dishes, adjika according to this recipe remains a favorite and is eaten first. It turns out to be moderately spicy and sour, just the perfect ratio of all ingredients. I recommend trying to cook it.

Ingredients:

• tomatoes - 2.5 kg
• carrots - 1 kg
• sweet pepper - 1 kg
• apples - 1 kg
• sugar - 1 glass
• sunflower oil - 1 cup
• vinegar - 1 glass
• salt - ¼ cup
• garlic - 300 gr.
• hot pepper - to taste

Cooking vegetables. We clean the carrots and remove the seeds from the sweet peppers. We cut the apples into slices, removing the core and seeds. I don’t peel the apples; the meat grinder easily grinds them.

Tomatoes, carrots, sweet peppers and apples are passed through a meat grinder, placed in a large saucepan and simmered for about 1 hour.

After an hour, add 1 cup of sugar, 1 cup of sunflower oil, ¼ cup of salt.

We also grind the garlic through a meat grinder and put it in adjika. Add a piece of chili pepper. Simmer for another 5-7 minutes.

At the very end, add vinegar.

Place the hot adjika in hot sterilized jars and cover with a lid.

Turn the jars over and cover with a warm blanket until completely cool.

Spicy boiled adjika with bell pepper and garlic

This recipe is for lovers of spicy dishes. Look how much hot pepper and garlic it contains! The basis of the recipe is tomatoes, and carrots and bell peppers add sweetness.

Ingredients:

• tomatoes - 2 kg
• carrots - 2 pcs.
• sweet pepper - 2 pcs.
• sugar - 1 tbsp. l.
• salt - 1 tbsp. l.
• sunflower oil - 50 ml.
• vinegar - 50 ml.
• garlic - 2 heads
• hot pepper - 7 - 8 pcs. but it tastes better
• hops - suneli
• wig
• coriander
• ground red hot pepper

Incredibly tasty winter snack made from tomatoes and eggplants

Ingredients:

• tomatoes - 1.5 kg
• eggplants – 1 kg
• sweet pepper - 1 kg
• garlic - 300 gr.
• hot pepper - 5-6 pcs.
• vegetable oil - 1 cup
• vinegar - 100 ml.
• sugar - 1 tbsp. l.
• salt - to taste
• coriander

Let's start with garlic. We will clean and rinse it. Peel the sweet peppers and chili peppers and cut them into strips. Cut the tomatoes into pieces.

I peel the skin of eggplants, so there will be less bitterness. Cut the eggplants into pieces. If you want, you can salt them and leave them for about 20 minutes. During this time, the eggplants will release juice, which will need to be drained. The bitterness will go away with the juice.

We pass all the vegetables one by one through a meat grinder, you can even pass it twice, then you will get the most tender mass.

Of course, chopping vegetables with a blender is much faster. But then the adjika will be more liquid and homogeneous. And by passing it through a meat grinder, pieces of vegetables will remain, making adjika more tasty and beautiful.

Pour this mixture into a saucepan, put it on the fire, bring to a boil and cook for 40 minutes, stirring occasionally.

After 40 minutes, add vegetable oil and salt to taste. Add sugar if desired. The original recipe I use contains no sugar. But I think it gives the snack a richer taste. So add as you wish. Cook for another 40 minutes. During this time, the vegetable mass darkens and boils down. 5 minutes before the end of cooking, add vinegar.

All that remains is to put it in sterile jars and roll up the lids.

That's all the recipes for today. I hope that you will find in this collection a recipe suitable for you, which may become a favorite in your family.

While it’s still time for preparations, don’t be lazy and cook. It’s so nice to take out a jar of delicious adjika from the pantry and feel the taste of summer in winter.

Until then, see you again.