Adjika from zucchini spicy recipe with photo. Tasty adjika from zucchini for the winter - spicy, with chili peppers, tomato paste, apples, mayonnaise, eggplant, horseradish and garlic, parsley, herbs, plums, in Georgian, from tomato and pepper: the best recipes

With all my heart I recommend you, dear friends, to cook delicious squash adjika for the winter. Incredible delicious adjika from zucchini for the winter, which will delight you at any time of the year. Moreover, it can be a wonderful spicy addition to meat or other dishes that your imagination tells you.

Zucchini adjika can also be used to make bright sandwiches with white or black bread. And the secret of this squash adjika is in the “granular structure” like in traditional adjika from tomato or bell pepper. Therefore, the use of a meat grinder in this recipe is mandatory.

And also, thanks to a small amount of red hot pepper, squash adjika has a warming velvety effect, and even if you don’t like spicy dishes, you will 100% like this adjika.

Ingredients:

Yield: 4-4.5 liters.

• Zucchini 3 kg.
• Carrots 0.5 kg.
• Pepper 0.5 kg.
• Tomatoes 1.5 kg.
• Garlic 5 heads
• Red pepper 2-3 pcs (or ground pepper 2.5 tablespoons)
• Salt 2 tbsp
• Sugar 100 gr.
• Vegetable oil 200 gr.
• Vinegar 9% 100 ml.

Adjika from zucchini for the winter: all the secrets of cooking

First of all, let's prepare the vegetables. First, wash all the vegetables, clean, then weigh. Next, cut the vegetables so that it is convenient to load into the meat grinder. I cut it into thick longitudinal sticks - it's quick and convenient.

We clean the garlic from the husk, take out the seeds from the hot pepper.

At this stage, add salt, sugar and vegetable oil.

We mix our adjika from zucchini, cover with a lid and put on the stove. Bring adjika to a boil and cook for 40 minutes over moderate heat. It should be noted that it is necessary to cover with a lid, since adjika “shoots” a little during cooking.

At the end of cooking, add vinegar, cook for another 2 minutes and turn off.

Pour adjika into hot sterilized jars, and roll up with sterile lids.

We turn the jars with squash adjika on a towel, wrap it in a blanket and leave it alone until it cools completely. Cooled adjika jars can be stored both in the cellar and in the apartment.

Whatever the hostesses come up with to surprise their household with some yummy prepared for the winter!

Of course, the demand for pickled cucumbers, tomatoes or lecho does not subside, but sometimes you want a spicy seasoning that disperses the blood, and this makes it much warmer on cold winter evenings.

One of these "hot" snacks is adjika. What is it not made of! Tomatoes, peppers, garlic, apples, eggplants and even zucchini are used.

Adjika from zucchini for the winter: the subtleties of cooking

• In appearance, adjika from zucchini resembles zucchini caviar - both in color and in consistency. But once you try it, it becomes clear that this appetizer is not for every eater. It is spicy, salty and very spicy because of the red pepper.
• Despite the fact that each recipe indicates the amount of pepper, housewives can put it to their liking. But the appetizer must remain spicy, otherwise it will be a completely different dish.
• The main ingredients in adjika are zucchini. To prevent adjika from turning out watery, you need to take young elastic greens with a fruit length of no more than 20 cm. Such zucchini have a thin skin and practically no seeds.
• Red hot peppers add spiciness to adjika, ripe tomatoes add color, and thanks to garlic and herbs, adjika turns out to be very fragrant and spicy.
• All vegetables for adjika are ground in a meat grinder, and then boiled in a saucepan for at least an hour. Only then will adjika get a thick and uniform consistency.

Adjika from zucchini with carrots for the winter

Ingredients:

• zucchini - 1.5 kg;
• Bulgarian red pepper - 0.3 kg;
• carrots - 0.3 kg;
• hot red pepper - 3 pcs.;
• tomatoes - 1 kg;
• garlic - 2 heads;
• salt - 1.5 tbsp. l.;
• sugar - 1 tbsp. l.;
• vinegar 9 percent - 70 ml;
• vegetable oil - 100 ml.

Cooking method

• Prepare sterile jars with lids in advance. At the time of pouring adjika, they should be completely dry and warmed up. This can be done in the oven: put clean jars in a cold oven, turn it on at 150 ° and heat for 30 minutes. Boil the lids in water.
• Cut off the stems of the zucchini. Wash the fruits. If the skin is rough, be sure to cut it off. Cut the zucchini in half lengthwise and then cut into slices.
• Wash both types of pepper, cut off the tails, remove the seeds. Cut into pieces. When handling hot peppers, be sure to wear disposable rubber gloves.
• Disassemble the garlic into cloves, peel, wash. Grind in a blender or pass through a garlic press.
• Peel the carrots, wash, cut into wide circles.
• Twist all vegetables (except garlic) through a meat grinder with a fine grate. Drain the resulting puree into a saucepan. Put salt, sugar, pour oil. Bring to a boil over moderate heat, then reduce heat. Simmer the vegetable mixture at a low boil for about an hour.
• Add garlic, pour in vinegar. Cook for another 10-15 minutes.
• Pour hot into sterile jars, seal tightly with lids. Turn the jars upside down, place on a flat surface, wrap with a blanket. Leave until completely cool.

Adjika from zucchini with tomato paste for the winter

Ingredients:

• zucchini - 1.5 kg;
• tomato paste - 100 g;
• garlic - 2 heads;
• salt - 1 tbsp. l.;
• hot red pepper - 2 pcs.;
• sugar - 1 tbsp. l.;
• vinegar 9 percent - 50 ml;
• vegetable oil - 50 ml.

Cooking method

• Thoroughly wash jars with lids, sterilize them.
• Wash the zucchini, remove the stalks, cut off the skin. Cut in half. If the fruit has seeds, scoop them out with a spoon along with some of the pulp. Cut the zucchini into large pieces.
• Wash the pepper, cut the stems, remove the seeds. Peel and wash the garlic.
• Grind zucchini and peppers in a meat grinder. Transfer the puree to a wide saucepan, add salt, sugar, vegetable oil and tomato paste. Mix well and put on fire. With a low boil, cook adjika for 40 minutes.
• Grind the garlic in a blender and add to the vegetable mass. Cook for another 15 minutes. 5 minutes before cooking, pour in the vinegar.
• Pack hot adjika in dry jars and immediately roll up hermetically with sterile lids.

Adjika from zucchini with tomatoes and tomato paste for the winter

Ingredients:

• zucchini - 1 kg;
• tomatoes - 0.5 kg;
• tomato paste - 100 g;
• Bulgarian pepper - 0.5 kg;
• hot pepper - 2 pcs.;
• garlic - 2 heads;
• salt - 1 tbsp. l.;
• sugar - 1 tbsp. l.;
• vegetable oil - 50 ml;
• vinegar 9 percent - 50 ml.

Cooking method

• Prepare pre-sterilized jars with lids.
• Wash the zucchini, cut off their stalks, cut into small pieces of arbitrary shape.
• Wash both types of pepper, remove the stalks and seeds. Cut into several pieces.
• Wash the tomatoes, cut the stalks, cut into four parts.
• Divide the garlic into cloves, peel, wash.
• Twist the tomatoes and bell pepper through a meat grinder, pour the resulting mass into a saucepan, put on moderate heat. Boil for 40-50 minutes.
• Put tomato paste, sugar, salt, oil. Stir.
• Grind hot pepper and garlic in a mixer or in a meat grinder, add to vegetables and cook for 15 minutes. At the end of cooking, pour in the vinegar.
• Put the finished adjika into dry jars and roll up hermetically with tin lids.

Adjika from zucchini for the winter, without carrots

Ingredients:

• zucchini - 1 kg;
• tomatoes - 0.5 kg;
• red bell pepper - 0.5 kg;
• hot red pepper - 2 pods;
• ground paprika - 2 tbsp. l.;
• salt - 2 tbsp. l.;
• garlic - 2 heads;
• vegetable oil - 50 ml;
• dried coriander - 2 tsp;
• dried basil - 2 tsp;
• vinegar 9 percent - 50 ml.

Cooking method

• Prepare sterile jars with lids.
• Wash the zucchini. Cut the stalks, remove the skin. Cut into several pieces.
• Wash the pepper, remove the stalks and seeds. Cut into four pieces.
• Peel the garlic, wash in cold water.
• Wash the tomatoes, pour boiling water, soak for 2 minutes. Remove skin. Cut in half, remove stems. Twist through a meat grinder along with pepper, garlic and zucchini. Pour the puree into a saucepan. Put on fire.
• As soon as the mass boils, reduce the heat and cook for 30 minutes. Then add paprika, coriander, basil, salt and oil. Cook another 30 minutes. At the end of cooking, pour in the vinegar and mix.
• When hot, place adjika in jars and seal tightly with sterile lids. Turn upside down, wrap with a blanket, leave to cool completely.

Note to the owner

If you don't like tomato paste, replace it with fresh tomatoes. Instead of 100 g of pasta, take 1 kg of ripe tomatoes, twist them in a meat grinder, put on moderate heat and boil twice.

To give adjika from zucchini a brighter color, add 1-2 tbsp. l. ground paprika.

Almost all recipes contain sugar. But if you do not like sweetish adjika, then you can do without it.

In adjika prepared according to any recipe, add spicy herbs for flavor: parsley, basil, cilantro, as well as suneli hops, coriander or fenugreek.

If you poured properly cooked adjika in boiling form into sterile jars, then it will be well stored in a dark, cool place or in the refrigerator.

Spicy fragrant adjika can be prepared not only in the classic way - from hot and sweet peppers, tomatoes and garlic, but also on the basis of ordinary zucchini. This vegetable is unique: having an amazing bouquet of useful properties, it has a neutral taste and smell, which means it can be easily combined with almost all vegetables, spices, herbs and even fruits.

Cooking delicious, fragrant adjika from zucchini is within the power of any hostess. No special skill is required: a grater, a saucepan and the simplest set of ingredients for this sauce are in every kitchen. To prepare adjika, all vegetables and herbs from a specific recipe should be chopped, mixed, seasoned with salt, garlic, sugar, seasoned with oil, vinegar and boiled.

By adding various ingredients to the main recipe of zucchini, tomatoes and garlic, you can achieve different flavors. You can make adjika from zucchini softer or spicier, give it a classic or spicy flavor, experiment with consistency and color.

Adjika from zucchini can be an independent vegetable snack or served with dishes of meat, poultry, cereals, vegetables. This version of hot sauce is gaining more and more popularity and is able to compete with classic recipes.

Adjika from zucchini "Easier than simple"

The most simple recipe for adjika from zucchini "Easier than simple" is prepared from zucchini, tomato paste and chopped red pepper. This version of the snack can be prepared even in winter, when there is no longer a crop of fresh tomatoes, and zucchini is still stored.

Ingredients:

Two kilograms of zucchini;

350 grams of natural tomato paste;

Half a glass of vegetable oil;

A glass of sugar (varie to taste);

50 grams of coarse salt;

Half a glass of vinegar 6%;

Six cloves of garlic;

A teaspoon of red pepper powder.

Cooking method:

Wash the zucchini well. Remove rough skin from old fruits, remove seeds and internal fibers. Young tender zucchini do not need special cleaning, they can be used whole, cutting off only the tip of the stalk.

Cut the zucchini into small cubes or chop in a meat grinder.

Transfer the chopped zucchini to a large casserole dish.

Add tomato paste, oil, coarse salt, sugar, garlic to the zucchini and mix well.

Cook the vegetable mixture for half an hour after boiling, remembering to stir with a wooden spatula. A few minutes before the end of cooking, pour vinegar into the sauce, add hot pepper, mix and boil for another three minutes.

Arrange adjika in sterilized jars, roll up and cool upside down under a thick blanket.

Adjika from zucchini "Fragrant Autumn"

The most common recipe for adjika from zucchini "Fragrant Autumn" is probably in the cookbook of any housewife. The recipe is very similar to the classic adjika and perfectly complements meat and potato dishes.

Ingredients:

Three kilograms of zucchini;

Half a kilo of carrots;

Half a kilo of any sweet pepper;

Five medium heads of garlic;

Three tablespoons of ground red pepper;

An incomplete glass of sugar;

Two large spoons of salt;

A glass ml of vegetable oil.

Cooking method

Chop the washed tomatoes. If there is no meat grinder, you can do it on a coarse grater, removing the skin.

Pass zucchini, carrots, peppers and garlic through a large meat grinder.

Mix all the vegetables in a large saucepan, add a mixture of salt and sugar, sunflower oil and boil for about half an hour, stirring occasionally.

When ten minutes remain before the end of slow cooking, add red pepper and add adjika.

Arrange in pre-prepared sterilized jars and cool under a blanket.

Adjika from zucchini "Piquant"

Adjika from zucchini "Pikantnaya" is prepared with hot peppers and vinegar, which makes its taste more spicy. It is unlikely to become a separate appetizer, but as a universal sauce it will be good with any dish.

Ingredients:

Two kilograms of zucchini;

Three hundred grams of carrots;

A kilogram of tomatoes;

Three hundred grams of Bulgarian red pepper;

Half a cup of peeled garlic;

Two pods of hot pepper;

Half a glass of oil;

One hundred grams of sugar;

One and a half tablespoons of salt;

Two tablespoons of vinegar 9%.

Cooking method:

Peel the washed vegetables, cut into pieces and scroll in a meat grinder through a large grate.

Grate the garlic or pass through a press separately from the rest of the vegetables.

Boil the prepared vegetable mixture (without garlic) for forty minutes.

Add garlic and continue cooking for another ten minutes.

Ladle into jars, cork and cool.

After two days, remove to a cool place.

Adjika from zucchini with apples

The taste of spicy adjika from zucchini is perfectly set off by fragrant seasonal apples. Hot pepper seeds add a particularly pungent taste to the Hot Apple Sauce, while parsley adds an additional spicy note.

Ingredients:

Two and a half kilograms of zucchini;

Six sweet and sour apples;

Seven medium bell peppers;

Half a kilo of carrots;

Three heads of large garlic;

Five pods of red chili pepper;

Two tablespoons of coarse or medium salt;

100 ml of vinegar 9%;

A glass of sunflower oil;

Favorite green.

Cooking method:

Prepare vegetables. Remove the core from the apples. Peel the bell pepper from the tail, seeds and internal partitions. Remove the capsicum from the stalk, and leave the seeds to give the adjika a special spiciness. Cut zucchini and carrots into small pieces.

Pass all the vegetables through a meat grinder and pour the mixture into a large enameled pan. Boil on a small burner for about an hour, stirring constantly.

While the vegetables are stewing, peel the garlic, chop it through a press or grate it.

Finely chop parsley, dill, cilantro or basil.

After fifty minutes from the start of cooking, add garlic and herbs to the pan.

Without stopping cooking, add sugar, diluted vinegar, salt, oil, mix and boil for another two minutes.

Arrange hot adjika in clean half-liter or liter jars, roll up and cool.

Adjika from zucchini "Original"

Adjika from zucchini "Original" has an unusual taste and aroma. The peculiarity of this sauce is that traditional garlic is replaced with onions. Apples make the onion flavor less bright and give adjika a slight sourness.

Ingredients:

Three kilograms of zucchini;

One and a half kilograms of tomatoes;

A kilogram of sour apples;

A kilogram of onions;

Half a kilo of carrots;

Half a kilo of bell pepper;

A glass of sunflower oil;

A glass of peeled garlic;

Half a glass of sugar;

Three tablespoons of salt;

a tablespoon of ground red pepper;

100 ml vinegar 9%.

Cooking method:

Peel washed vegetables and apples, cut off the peel and remove the core, chop in a meat grinder or grate on a coarse grater.

Transfer the vegetable mixture to a saucepan, add butter, then sugar and salt, mix well and send to medium heat until boiling. When the sauce boils, reduce the fire to a minimum and boil for about forty minutes.

Add garlic and pepper to the sauce, mix and boil for another five minutes.

Pour in the vinegar, mix completely and immediately arrange in jars.

Cool as described above: under a warm thick blanket, neck down.

Adjika from zucchini with celery

The addition of celery makes the taste of zucchini adjika softer. The lack of garlic is compensated by the softness of the celery and the slight sourness of the tomato paste. Adjika "Summer Freshness" is good as a separate snack.

Ingredients:

A kilogram of zucchini;

Large stalk of celery along with leaves;

One large bell pepper;

Half a tablespoon of sugar and salt (to be guided by your taste).

Cooking method:

Grind peeled zucchini and pepper in a meat grinder.

Transfer to a saucepan and simmer over low heat until a homogeneous soft mass is obtained for about half an hour.

Cut the celery together with the cuttings very finely and fry in sunflower oil.

Half an hour after the start of stewing, pour tomato paste diluted with water into the pan, salt, put celery, add a little sugar.

The freshness of celery can be emphasized with any available herbs, black or red pepper, and spicy dried herbs.

Boil the mixture for one to two minutes, arrange in jars and cork them.

After cooling, store adjika in a cool place.

Adjika from zucchini with tomato juice

Spicy taste, delicate texture and amazing aroma are distinguished by adjika from zucchini with tomato juice. To prepare it, you need a minimum of ingredients and two hours of free time.

Ingredients:

Three kilograms of zucchini;

Half a liter of tomato juice;

A glass of sunflower oil;

Four salt spoons of salt;

Five teaspoons of vinegar;

Three teaspoons of black ground pepper;

Two or three heads of medium garlic;

Dill to taste.

Cooking method:

Wash the zucchini, remove the skin and seeds, cut into pieces and twist in a meat grinder.

Pour tomato juice and oil into the zucchini base, salt.

Stew the zucchini on a small burner for about an hour and a half, so that the excess liquid boils away.

Add diluted vinegar, chopped garlic, vinegar, mix and boil adjika for another ten minutes.

Arrange the hot sauce in jars, cork, cool and send to a cool place.

Adjika from zucchini "Tart"

A tart note of green apples gives adjika from zucchini with tomato juice piquancy and sharpness, and apple and tomato juice gives adjika the right acid. With a juicy, fragrant sauce, you can delight your family all winter or take a jar with you when visiting relatives.

Ingredients:

Four kilograms of zucchini;

A liter of natural tomato juice;

A kilogram of green apples;

Half a kilo of carrots;

Half a kilo of sweet bell pepper;

150 grams of peeled garlic;

A pod of hot pepper;

Half a liter of sunflower oil;

Four tablespoons of sugar;

Two tablespoons of salt.

Cooking method:

Wash apples and vegetables, peel, core and seeds.

Remove the hot pepper from the tail, but leave the seeds inside for more spiciness.

Cut apples and vegetables into small pieces and scroll in a meat grinder. A blender is not suitable for this recipe, since adjika will not have the desired consistency, it will turn out to be too liquid.

Pour tomato juice, oil into twisted vegetables, add salt and sugar, mix well.

Pour into a suitable saucepan and wait for the first bubbles to appear. Reduce heat and simmer for exactly one hour, stirring constantly.

Pour into jars, cork, cool and put away for storage.

Adjika from zucchini with horseradish

Excellent adjika is obtained from zucchini with horseradish. From it you can make quick sandwiches with black bread or serve with baked meat.

Ingredients:

Three kilograms of zucchini;

A glass of vegetable oil;

10 tablespoons of tomato paste;

Three tablespoons of salt with a slide;

Ground black pepper (one teaspoon);

4 tablespoons of vinegar 9%;

Two heads of garlic;

200 grams of horseradish;

A bunch of parsley.

Cooking method:

Grind prepared zucchini in any way: in a blender, combine, meat grinder. Leave the puree for two hours - it should be infused.

Transfer the puree to a suitable pan or bucket, mix with oil, salt, pepper, tomato paste and simmer for an hour and a half.

Pour vinegar, previously diluted with a glass of water.

Finely chop the peeled garlic cloves.

Chop the washed parsley.

Washed horseradish carefully and very finely grate.

Add horseradish, parsley and garlic to the zucchini and boil the puree for another 10 minutes.

Now you can put hot sauce in jars and immediately roll it up.

• Having prepared adjika, you need to wait three to four weeks. That is how long it will take to reveal the full taste of the ingredients that make up the sauce. In addition, adjika that has stood for two or three weeks loses its excessive sharpness and becomes softer.
• Adjika can be prepared from zucchini, be sure to cut off the thick skin from the vegetable. The taste of the prepared sauce will not change at all.
• When peeling zucchini and other vegetables from thick skins and internal fibers, weight loss must be taken into account. This is especially true for too large, overripe zucchini, which, after cleaning out the inside, greatly “lose weight”. If necessary, add a certain amount of ingredients to "align" the recipe.
• Color is very important for adjika, so if possible, use ripe, bright red tomatoes - this will give the sauce a festive appetizing look. For the same reason, it is better to choose red peppers.
• The way you cut vegetables is very important. Zucchini in a blender can turn not even into a puree - into a soup! Adjika will turn out very liquid. If you want to cook a dense, thick sauce with obvious pieces of vegetables, you need to chop the vegetables in a meat grinder.
• It is not necessary to strictly adhere to the recipe, you need to focus only on your taste. Having prepared the sauce, you must definitely taste it for salt. If necessary, adjika can be salted before rolling, add garlic, ground red pepper.
• To get a distinct sweet and sour taste of squash adjika, you can prepare natural tomato puree from tomatoes (if they are in the recipe). It is necessary to grind the tomatoes, salt well, add a spoonful of sugar and boil the tomatoes so that the final mass is half the original. Such a paste will successfully replace a store-bought one if the recipe does not contain fresh tomatoes, and just such an ingredient.

Adjika for the winter the best adjika recipes from zucchini, tomato and garlic. How to cook the most delicious homemade adjika to pamper your family all winter with fresh, fragrant seasoning from ripe vegetables filled with the summer sun. Spicy, spicy adjika for the winter, using step-by-step recipes with photos, can be prepared at home by both an experienced hostess and a novice keeper of the hearth.

Adjika for the winter the best recipes for different types of adjika

A real Abkhazian or Georgian spicy and fragrant seasoning with a refined and recognizable taste of tomatoes and / or peppers can be prepared for the winter according to a variety of recipes. Such an unusual pasta with the addition of spices and herbs will make the taste of many dishes more expressive and interesting. There are a huge number of ways to cook tomato adjika. Recipes can be selected, depending on the skill level of the hostess, both quite simple and more complex.

How is the most delicious tomato adjika prepared for the winter? The best recipes are collected in our article. But I want to note the fact that each of us has different taste preferences. Therefore, it is not necessary to argue that it is the workpiece prepared according to a certain recipe that is the most delicious. They are all "tastiest" to some extent. And the choice is yours. A fragrant paste-like sauce, usually red in color, characterized by pungency and piquancy, is commonly called adjika.

Adjika for the winter the best cooking recipes

Adjika is a national seasoning of the Abkhazian cuisine. This is very ancient and famous, one of the best dishes that the culinary traditions of the Caucasus have presented to us. According to the classic recipe, adjika was prepared from dried hot peppers grated with salt, garlic and coriander seeds.

And Georgian cuisine is characterized by the use of cilantro. Nowadays, the classic composition of adjika has undergone many changes. What is not added to it: tomatoes, eggplant, carrots, zucchini, apples, walnuts.

The best adjika recipes - preparations for the winter

In some adjika recipes, you can find pumpkin, beets, mushrooms, plums, gooseberries, chokeberry berries. Each hostess adds something of her own. One thing is invariable in adjika - its spicy taste. The combination of hot peppers with tomatoes and other ingredients allows you to create an unusual adjika, which can be either slightly sour or have a slight sweetness.

The best recipes below will help you prepare original adjika with any taste. Simple instructions with photos and videos will be useful for preparing delicious snacks for the winter. Translated from the Abkhaz "adjika" means "salt".

Adjika home -
the most delicious homemade adjika recipe

According to legend, adjika was “invented” by Abkhaz shepherds who walked numerous herds of sheep in the mountain valleys. Salt was given to the sheep to increase their appetite - as a result, the animals consumed more feed and gained weight better. However, in those days, the cost of salt was too high and they tried to use it sparingly.

Giving the shepherds this "miraculous" remedy, the owners of the sheep went to the trick - they mixed pepper into the salt. True, resourceful shepherds began to mix "pepper salt" with various spices and herbs, getting a hot seasoning for their daily food - adjika.

Adjika from tomato and garlic - a classic recipe

Ingredients:

• Red bell pepper - 1 kg.;
• Garlic - 1 medium head;
• Carrots - 3 pcs.;
• Tomatoes - 1 kg.;
• Hot pepper - 3 pcs.;
• Apple - 1 pc.;
• Onion - 1 large head;
• Salt - to taste (or 2 teaspoons);
• Seasonings at will - dill, cilantro, parsley.

Cooking method:

1. Wash and peel vegetables well;
2. Twist everything in a meat grinder. Twist the tomatoes together with the peel (do not peel);
3. When the vegetables are twisted, then transfer them to a deep frying pan. If there is no such deep frying pan, you can cook in a saucepan or in a cauldron;
4. Mix the whole mass well and bring to a boil;
5. As soon as the adjika boils, reduce the heat under the pan and simmer over low heat until the mass thickens, about 40 minutes;
6. As the mass becomes thick, spread the adjika in sterilized jars and tighten the lid. Our preparation of adjika for the winter the best recipes is ready. Enjoy your meal!

Today, homemade adjika is made from tomatoes and sweet bell peppers, adding ingredients such as apples, carrots, garlic, hot peppers, and greens to the sauce. In fact, there are many varieties of adjika, you can even cook it from zucchini.

Most modifications of the adjika recipe are due to the desire to diversify the taste and the need to store spicy adjika at home. Spicy homemade adjika is not in vain considered the best seasoning for meat.

Adjika - adjika recipes at home

You can cook such an appetizer in different ways and with different ingredients, on which its taste will depend. For example, fresh and spicy adjika is obtained without cooking. For its preparation, tomatoes, bell peppers, and apples are often used. With nuts, you can cook classic adjika with a pleasant aroma.

But with cooking, each housewife will be able to easily prepare an appetizer that will be stored for as long as possible. Such delicious adjika for the winter the best recipes can be prepared according to one of the recipes below. This recipe for homemade adjika is the most delicious, because homemade adjika turns out to be tender, beautiful and very healthy.

For seaming, it is better to take small jars, since this is more of a hot sauce, and you won’t eat a lot of it. In total, ready adjika is about 1.5 liters. And in winter she goes for a sweet soul! Very good spicy adjika for buckwheat, rice, pasta. It can be served with cutlets or simply spread on bread.

Video recipe "Ajika for the winter"

Adjika from tomato and garlic without cooking

The secret of this dish lies in the absence of cooking. Therefore, the taste is incredibly rich and spicy. Even if you freeze such adjika, the result will be excellent. According to this recipe, you get about 2 liters of adjika.

Ingredients:

• Sweet pepper - 2 pcs.;
• Horseradish root - amount to taste;
• Adjika dry - 1 tbsp;
• Tomatoes - 1.5 kg .;
• Chili pepper - 2 pods;
• Garlic - 3 heads;
• Vinegar - 1/4 cup;
• Sugar - 100 g;
• Salt - 50 g.

Cooking method:

1. Prepare all vegetables: rinse, peel, remove seeds and stalks, cut into portioned pieces convenient for processing;
2. Skip all products through a meat grinder;
3. If you want to get incredibly hot adjika, do not remove the seeds from hot pepper and process with them;
4. Add spices, sugar, dry adjika and mix thoroughly;
5. Leave for 15-20 minutes to completely dissolve sugar and salt;
6. Pour into pre-prepared jars;
7. Place in a cool place for further storage. We think our article "Adjika for the winter the best recipes" helped you in preparing this wonderful dish. Enjoy your meal!

If desired, the addition of vinegar can be omitted. In this case, adjika must be stored in the freezer.

Not everyone knows that adjika recipes for the winter are prepared in a variety of ways, including without tomatoes, according to the classic recipe, as a raw appetizer, from Armenian red pepper, boiled with carrots, from pepper with horseradish, with garlic and even with nuts . And to make it easy and simple to cook, read the article with all the tips and tricky tips. Simple homemade adjika for the winter is made from tomatoes, garlic and pepper.

Adjika from zucchini for the winter - the best cooking recipes

More complex harvesting recipes include apples, horseradish, carrots, onions and even eggplant. To enhance the flavor, in addition to salt and sugar, vinegar and vegetable oil are used, and pronounced sharpness and pungency are added with Georgian spices, ground chili or cayenne pepper powder.

The dish is prepared in two ways: raw (without cooking) and traditional (with long-term boiling of the product). In both versions, adjika turns out to be juicy, rich, fragrant, it is perfectly stored until the winter cold and makes everyone who has tried it say: “You will lick your fingers”, so adjika for the winter the best recipes are always with you

Adjika for the winter in Abkhazian - the best recipe

There is a version that adjika was invented in Abkhazia, so we are sharing their recipe for making a delicious sauce.

Ingredients:

• Garlic - 1.5 heads;
• Hot pepper - 30 medium pieces;
• Zira - 2 tablespoons;
• Coriander seeds - 4 tablespoons;
• Utskho-suneli - 2 tablespoons;
• Dill seeds - 1 tbsp;
• Salt - 1.5 tbsp.

Cooking method:

1. Remove stems and seeds from peppers. Cut into large pieces. Prepare garlic;
2. Put everything in a blender or meat grinder and grind to a paste-like mass;
3. Put a dry frying pan on the stove, bring it to a warm state and put the coriander seeds in it first, then add the cumin. Make sure that they do not burn, stir constantly. As soon as a pleasant rich aroma appears, remove from the stove and pour into another container;
4. After cooling, grind the dill and utskho-suneli seeds in a coffee grinder (10-15 seconds) or in a mortar. Pour the resulting mixture into chopped pepper and garlic, salt and mix thoroughly. Bon appetit and thank you for reading the article called "Adjika for the winter the best recipes"!

Fresh adjika will be especially spicy for several days, but don't worry, then it will become a little softer. Fill your favorite dishes with spicy adjika, because adjika for the winter the best recipes are now always at your fingertips.

According to the classic recipe, in addition to tomatoes, adjika contains carrots, garlic, sweet and hot peppers. Only sugar, salt and vinegar act as flavor enhancers, and vegetable oil gives the consistency a pleasant density and density.

Adjika is an Abkhazian and Georgian spicy seasoning with a thick paste consistency, which includes ground red pepper, cilantro, herbs, dill, garlic, grated walnut kernels and salt.

Adjika from zucchini with apples for the winter

Ingredients:

• Carrots - 0.5 kg .;
• Zucchini - 2.5 kg;
• Garlic - 3 large heads;
• Bulgarian sweet pepper, preferably red - 7 pcs.
• Sweet and sour apples - 6 pcs.;
• Vegetable oil - 1 glass;
• Sugar - 4 tablespoons;
• Dill - a small bunch;
• Garlic - 3 heads;
• Parsley - a small bunch;
• Vinegar 9% - 100 ml;
• Hot pepper - 6 pcs.;
• Salt - 2 tbsp.

Cooking method:

1. Rinse glass jars and metal lids for them with soda and sterilize;
2. Rinse and peel vegetables well, depending on their type. Cut the apples into 4 slices and remove the seeds and membranes. Cut off the stalk of capsicum peppers, and leave the seeds with internal partitions. The fact is that it is the seeds and internal partitions in peppers that give the brightness of taste and sharpness;
3. Grind all the vegetables with a meat grinder and pour the entire resulting volume into a large saucepan. Bring to a light boil and simmer, stirring occasionally, about 1 hour;
4. Remove the husk and protective skin from the garlic, pass through a press, finely chop the dill and parsley with a knife and add to the stewed vegetable mixture, continue to simmer for another 10 minutes;
5. When the taste and aroma of all the ingredients are qualitatively mixed during the boiling process, you can already add sugar, vegetable oil, salt and vinegar. Stir and let simmer for a couple more minutes. Arrange adjika with zucchini in prepared jars, directly from the boiling pot. Roll up lids;
6. Turn the jars of spicy adjika from zucchini upside down, wrap them tightly with a warm blanket and wait for them to cool completely. Transfer the blanks for the winter to their storage place, which should be cool, dark and dry. Enjoy your meal!

Completely ready to use adjika from zucchini for the winter is ready just in time for real cold weather. In the cold season, there is no better dinner than a frying pan of steaming potatoes with mushrooms, and in the center of the table - spicy adjika from zucchini for the winter.

Adjika from zucchini - recipe

Spicy fragrant adjika can be prepared not only in the classic way - from hot and sweet peppers, tomatoes and garlic, but also on the basis of ordinary zucchini. This vegetable is unique: having an amazing bouquet of useful properties, it has a neutral taste and smell, which means it can be easily combined with almost all vegetables, spices, herbs and even fruits.

Cooking delicious, fragrant adjika from zucchini is within the power of any hostess. No special skill is required: a grater, a saucepan and the simplest set of ingredients for this sauce are in every kitchen. To prepare adjika, all vegetables and herbs from a specific recipe should be chopped, mixed, seasoned with salt, garlic, sugar, seasoned with oil, vinegar and boiled.

Classic video recipe "Ajika from tomato and garlic"

If you add different ingredients to the main recipe of zucchini, tomatoes and garlic, you can achieve different flavors. You can make adjika from zucchini softer or spicier, give it a classic or spicy flavor, experiment with consistency and color.

Adjika from zucchini can be an independent vegetable snack or served with dishes of meat, poultry, cereals, vegetables. This version of hot sauce is gaining more and more popularity and is able to compete with classic recipes.

Adjika from zucchini "Original"

Adjika from zucchini "Original" has an unusual taste and aroma. The peculiarity of this sauce is that traditional garlic is replaced with onions. Apples make the onion flavor less bright and give adjika a slight sourness.

Ingredients:

• Onion - 1 kg.;
• Bulgarian pepper - 0.5 kg .;
• Zucchini - 3 kg.;
• Sour apples - 1 kg;
• Tomatoes - 1.5 kg .;
• Carrots - 0.5 kg;
• Sunflower oil - 1 glass;
• Salt - 3 tablespoons;
• Peeled garlic - 1 cup;
• Red ground pepper - 1 tbsp;
• Vinegar 9% - 100 ml;
• Sugar - 0.5 cups.

Cooking method:

1. Peel washed vegetables and apples, cut off the peel and remove the core, chop in a meat grinder or grate on a coarse grater;
2. Transfer the vegetable mixture to a saucepan, add butter, then sugar and salt, mix well and send to medium heat until boiling. When the sauce boils, reduce the fire to a minimum and cook for about 40 minutes;
3. Add garlic and pepper to the sauce, mix and cook for another 5 minutes;
4. Pour in the vinegar, mix completely and immediately put into jars;
5. Cool as described above: under a warm thick blanket, neck down. Enjoy your meal!

The classic version of adjika does not provide for the presence of tomatoes, but over time, different recipes for this “hot” sauce appeared - with tomatoes, apples, onions, horseradish. So, dishes from meat, fish, legumes, rice, eggs, vegetables are in perfect harmony with adjika.

It is known that the seasoning helps to “kindle” appetite, accelerate blood circulation, cleanses blood vessels of cholesterol plaques, and also has a positive effect on potency in men. In addition, this "universal" product is low in calories - about 50 kcal per 100 grams! How to prepare homemade adjika for the winter the best recipes?

Tomato and garlic adjika - the best recipes

Today we have studied the best step-by-step recipes with photos and videos of adjika - with cooking and without heat treatment, without vinegar and with it, with the addition of various spices.

For especially busy housewives, a simple adjika recipe that does not need to be cooked will appeal to you, and your pantry will be replenished with new original blanks. By adhering to the recipe, you can cook with your own hands an extremely tasty, fragrant and Caucasian hot seasoning - just lick your fingers!

Adjika from zucchini with tomatoes - a classic recipe

Ingredients:

• Bulgarian pepper of different colors - 500 g;
• Powdered hot red pepper - 2 tbsp. with a slide;
• Refined vegetable oil - 1 cup;
• Sugar - 5 tablespoons;
• Zucchini - 3 kg.;
• Table vinegar 9% - 100 ml;
• Tomatoes - 1.5 kg .;
• Garlic - 6 heads;
• Carrots - 500 g;
• Salt - 2 tbsp.

Cooking method:

1. Rinse all vegetables (except garlic) under running water, peel, cut into pieces and chop with a meat grinder. Pour the resulting mixture into a bulk bowl, add salt, hot pepper and sugar, then add vegetable oil and stir until smooth. Bring over medium heat to 100 degrees and simmer over low heat for 40 minutes;
2. Peel the garlic, crush it through a press, add to a bowl with a boiling vegetable mixture and continue stewing for another 5 minutes;
3. At the very last turn, add vinegar to adjika, wait for the mixture to boil again and withstand a slow boil for 2-3 minutes;
4. Pour the vegetable mixture into sterile jars, roll up securely with lids (also sterile) and place the jars on a hard surface with the lids down. Wrap adjika with a warm blanket for subsequent pasteurization. After waiting for them to cool, we transfer our blanks for the winter to the place of their permanent storage. Enjoy your meal!

The true taste of adjika from zucchini will “open” only after a few weeks, moreover, the sharpness will become softer.

Today there are a lot of adjika recipes and every nation prepares it in its own way. What is the best spicy seasoning recipe? Many housewives prefer to prepare adjika with tomatoes and spices for the winter. We offer you to try the popular “domestic” adjika recipe with a photo - following the recommendations of the article “Adjika for the winter best recipes”, and you will undoubtedly get an excellent hot sauce for your favorite meat and fish dishes.

Homemade adjika is a tasty addition to poultry, meat, fish and vegetables. Spicy, fragrant, this seasoning can give each dish a piquant spiciness. Many housewives make preparations from adjika for the winter.

Adjika from tomato - the most delicious recipe for the winter

Useful properties of adjika

Adjika normalizes digestion, increases appetite, improves secretion of gastric juice and metabolism. The spicy seasoning combines garlic, hot peppers, dill and other herbs, which together have a positive effect on the human body.

Hot pepper contains special substances that easily destroy pathogenic bacteria that can cause food poisoning. Garlic also brings invaluable benefits, and you will also benefit from this article entitled "Adjika for the winter best recipes."

It is known that it contains a huge amount of volatile substances and phytoncides that kill dangerous pathogens, including tuberculosis and diphtheria bacilli. Adjika is recommended to be consumed regularly in order to prevent respiratory diseases, including those of a viral nature. This product will enhance the protective properties of the body and strengthen the immune system.

Acute adjika tones blood vessels, increases a person's energy activity and acts as a natural aphrodisiac. It is worth paying attention to the fact that it is not recommended to use adjika for small children, pregnant and lactating women, as well as people who have digestive problems (gastritis, ulcers). Spicy seasoning is not suitable for all those suffering from diseases of the liver and kidneys.

Some recipes involve boiling and sterilization, in others, the finished seasoning is not subjected to heat treatment. If you have never cooked adjika at home, learn the recipes for this amazing seasoning with us.

Their extraordinary variety will allow you to find something special for your culinary diary. And useful tips on how to cook delicious adjika for the winter will help you immerse yourself in an exciting culinary journey, which will result in treasured jars with wonderful seasoning.

1. Tomatoes for adjika choose ripe and fleshy. The bright color of the sauce is even more appetizing! For the same purpose, use a red bell pepper, not green or yellow;
2. Zucchini can be replaced with zucchini without loss of taste, just peel off the skin. If you doubt the thickness of the skin of zucchini, you can also remove the skin;
3. Do not use a blender to grind the components - the sauce will turn out to be too liquid and not like classic adjika. We do not recommend! Meat grinder and meat grinder again!;
4. If the zucchini is overripe, with large seeds, then remove this inner part, but take care to keep the total weight of the zucchini in the recipe;
5. Before transferring the sauce to jars, taste it. Get the flavor you want to indulge in winter. Vary the amount of salt, acid and sugar - after all, you can make it sourer or spicier by adding vinegar and hot chili peppers.

Video "Ajika for the winter the best recipes"

You can cook adjika in different ways and from various ingredients. Recently I told how it is done for the winter, and now I will tell you how adjika is prepared from zucchini.

Adjika is a hot sauce that is used as a special addition when serving boiled, stewed, fried or smoked meat, as a pizza spread, an appetizer for strong drinks, served with croutons or bread.

Some simple and at the same time very tasty, my favorite recipes right now.

Adjika from zucchini according to the classic recipe - roll it into jars

The composition of the dish (for 2.7-3 liters):

• Zucchini (you can use both young vegetables and older ones) - 1-1.2 kg.
• Fleshy tomatoes - 300-350 gr.
• White onion - large head.
• Carrots - the same amount as tomatoes (300-350 gr.).
• Chili pepper (hot, red) - 1 small pod.
• Salt.
• Sunflower oil - 100 ml. (use only refined).
• Bulgarian pepper - 1 pc. (red, large).
• Garlic - head.
• Table vinegar (taken 9%) - 70 ml.
• Sugar - 3.5 tablespoons.
• Black ground pepper - 2 pinches.

Quick cooking squash adjika at home

Wash all the cooked ingredients, peel the carrots, tomatoes and squash, cut into pieces, peel the peppers from the insides, peel the garlic and divide into slices.

Measure the required amount of oil, vinegar and bulk ingredients.

In a meat grinder, setting the smallest grate, grind vegetables into one container, except for garlic. It is best to turn immediately into the pan, then you will cook delicious adjika in it.

We put the food on the stove, add pepper and other bulk products, mix, bring to a boil and immediately reduce the heat to a medium level and continue cooking for another 40 minutes.

Boiling should be weak, if the products boil strongly, reduce the heat to a minimum.

After forty minutes, pour vinegar and sunflower into the pan. We continue to cook for another 15 minutes at the same temperature.

Three garlic on a fine grater or pass it through the garlic, add ten minutes before the end of cooking to the pan, mix.

Ready adjika from zucchini is poured into glass jars, pre-sterilized with lids. We twist or roll up the product, let it cool in the room, after which we consume it or put it in storage for the winter in a cool place.

You can also store jars of sauce in a kitchen cabinet, as long as the storage temperature does not exceed 20 degrees.

A set of products necessary for cooking:

• Natural thick tomato paste - 120 gr.
• Squash (any kind of zucchini) - one and a half kilograms.
• Garlic cloves - 10 pcs.
• Hot hot pepper - 2 pcs.
• 9% table vinegar - 50 ml.
• Sunflower odorless - 50 ml.
• Sugar and coarse salt - a tablespoon each (you can adjust to your own taste).

Step by step recipe for zucchini-tomato adjika

Sterilize jars with lids.

Rinse the squash, remove the stalks and large seeds, if any, twist all the vegetables in a meat grinder.

Put on gloves, clean and wash hot peppers, twist it in a meat grinder, add to zucchini.

Peel the garlic, but do not use it anywhere yet, while the sauce is cooking, the cloves will need to be grated or just finely chopped with a knife.

Put the zucchini on the fire, add salt and sugar, pour in the pasta and oil, cook, stirring thoroughly, for 50 minutes.

Add garlic to the almost ready boiling adjika and boil for another 10 minutes under the lid.

Pour in the vinegar, mix, let the products stand for 5 minutes and pour everything into jars.

Seal the sauce tightly with lids immediately, roll it up, wait until the containers have cooled down and you can serve treats to guests or store them in the pantry.

Such adjika from zucchini is delicious, both with bread or toast, and with any meat. The sauce can also be used as a dressing for noodles, other pasta, and can also be used to impregnate pizzas prepared at home.

Delicate adjika with zucchini and apples - homemade recipe

You should prepare:

• Five kg. zucchini.
• Kilogram of sweet pepper.
• 5-7 chili pods.
• 0.5 kg. tomatoes.
• Two heads of garlic.
• A kilogram of sweet and sour apples.
• A kilogram of carrots.
• Sunflower refined oil - 500 ml.
• Table vinegar (nine percent) - 0.2 ml.
• Sugar sand - two hundred gr.
• Dill or other greens - a bunch, optional
• 5 tablespoons full of salt, but without a slide.

Step by step how to cook delicious adjika with apples at home

We weigh the right portion of food, wash vegetables and peel apples, zucchini, carrots and tomatoes, hot and sweet peppers from seeds, as well as apples.

We divide the garlic into cloves, peel, grate or pass through the garlic. You can alternatively just chop with a knife. Set this product aside.

We scroll all the cooked vegetables (washed, peeled, chopped) in a meat grinder, pour the liquid mass into the pan, pour sugar with coarse salt, a little ground black pepper, cook after boiling over low heat for forty-forty-five minutes.

After counting the time indicated above, put garlic, chopped herbs (you can not use it) and vegetable oil in a saucepan, mix. Cooking for seven more minutes.

We fill in the vinegar, simmer the products under the lid for another five minutes and you're done, adjika can be packaged in sterile jars, sealed tightly and, after waiting for the products to cool, put away for the winter for storage in the cellar, refrigerator, kitchen cabinet or pantry.

Squash adjika with carrots - roll up for the winter

We take for the recipe:

• 1.5 kg. zucchini.
• 2 peppers (meaning thick-walled, Bulgarian).
• 2-3 medium sized carrots
• 3 pods of hot pepper.
• 1 kg. fleshy tomato variety.
• A spoonful of salt (it is best to use large) and sugar (you can add more or less of one of the ingredients, adjust to your taste).
• 70 ml. nine percent vinegar.
• Half a glass of sunflower oil.

Sequence of actions

1. Prepare jars (sterilize, dry).

2. Boil the lids used for rolling or twisting adjika.

3. Wash vegetables.

4. Cut the zucchini, remove the seeds, cut off the peel in a thin layer, cut into pieces so that it is better to use for chopping.

5. Rinse the peppers, remove the seeds, cut lengthwise. It is best to use gloves for this process, as the chili can leave burn marks on your hands or fingers.

6. Wash tomatoes, blanch. If you use products with a skin, then in the process of rubbing and cooking, it will separate and spoil both the appearance and the taste of adjika itself. If it is difficult for you to remove the skin from tomatoes by blanching, just cut it off carefully with a knife.

7. Wash the carrots, peel, cut into circles.

8. Twist the prepared foods through the fine grate of the meat grinder. You can use the special nozzle of a food processor for chopping.

9. Put the resulting mass on fire, adding granulated sugar, butter and salt to it. Boil for an hour on low heat.

10. Disassemble the garlic into slices, peel it, chop it with a knife.

11. Pour the garlic 10 minutes before the end of cooking and pour in the vinegar, mixing the ingredients, cook for the specified time, remove from the stove, distribute in jars, roll up.

12. Turn the containers upside down, wrap them in a terry towel, let cool.

13. Remove the towel, after the adjika has cooled, place the jars with the product for storage in a dark and best of all cool place.

Adjika from zucchini "always a little" - a hit recipe (video)

All family members are delighted with this delicious mash. And this adjika from zucchini is really eaten very quickly and no matter how much you put it on the table, it will always be small. They sweep everything!

Tips and subtleties of cooking fragrant and tasty adjika from zucchini

If you use greens and / or garlic in recipes, they should be put into the cooking mass no earlier than fifteen minutes before the end of cooking.

Regardless of the fact that each of the recipes indicates a specific number of hot peppers, you can adjust the amount of this product yourself, without fear that adjika will not be stored for the winter. The chili mainly plays a role in the hotness of the sauce, not its shelf life.

To prevent squash adjika from being watery, use elastic and young vegetables that do not have seeds inside when cooking.

A rich red color can be added to the sauce by adding tomatoes or tomato paste (ketchup) added to the recipe.

In order for adjika from zucchini to turn out to be rich, thick and have a uniform consistency, all vegetables should be chopped with the help of one of the smallest grates of a meat grinder, and processed foods should be cooked for at least an hour.

All the recipes given here are worthy of becoming interested in them and preparing them at home. Delicious, useful, and quite simple.

Good luck and all the best!