Adjika from tomatoes: recipes, and how to choose the taste for the mood

Thanks to vegetable and fruit ingredients, various additives, the initial “fiery” taste of adjika changed to a more delicate and soft one. Seasoning began to be served not only with fried meat and kebabs, but also with fish, vegetable stew.

Composition and rules of preparation

The main components of spicy tomato adjika are ripe red tomatoes and garlic cloves. The former are responsible for color, the consistency of the workpiece, the latter add sharpness. The remaining ingredients are introduced to enhance the taste, spicy aroma. Most often, recipes contain foods such as salt, sugar, bell and hot peppers, onions, carrots, vinegar.

Depending on the preservation method and preferences, fruits, vegetables, herbs, even aspirin and starch are additionally added to tomato-garlic adjika. A more detailed list of additives is indicated in the table.

Table - Additional ingredients that make up the tomato-garlic adjika

Before cooking adjika, you should pre-select the recipe and start preparing the ingredients. In the selection, grinding and cooking for each ingredient has its own rules.

• Tomatoes. You can take for harvesting and large meaty varieties with dense pulp, and cherry tomatoes. Cracks from ripeness are allowed, the main thing is not to use rotted fruits, which have become brown from frost, for cooking. Peel the tomatoes, first scalding them with boiling water, and then lowering them into ice water.
• Hot and bell pepper. The pods need to be cleaned of the stalks, dense partitions inside, from the seeds. It is best to work with chili in rubber gloves to avoid hand burns. Prepared pods should be scalded with boiling water or held for three minutes in hot water to give softness.
• Garlic. The teeth must be freed from the husk before grinding. To preserve the spicy aroma, it is better to introduce garlic gruel into adjika five to ten minutes before being ready, not earlier. If you immediately send garlic to the pot along with other vegetables, it will lose its sharpness.
• Other fruits and vegetables. In advance, peel should be removed from zucchini and carrots, and peel from onions. Apples, pears should be peeled from the stalks, seeds, and remove seeds from the plums. Eggplant will have to be cut into slices, soak them for 20 minutes in salt water to get rid of bitterness.

It is advisable to grind prepared ingredients for preservation to a homogeneous consistency. For this purpose, a blender, a meat grinder, a food processor, even an ordinary kitchen grater are suitable. Cans should be sterilized, and the lids should be scalded with boiling water.

Useful properties and calorie content

The natural composition of spicy additives not only gives a piquant taste, but also benefits with regular use.

• Tomatoes. Reduce the risk of getting genital cancer, increase stress resistance. Reduce blood pressure, reduce pain with thrombophlebitis.
• Garlic. Contains volatile substances that kill dangerous microorganisms, especially those of a viral nature. Increases the protective properties of the body, strengthens the immune system.
• Chile. Destroys pathogenic bacteria that cause food poisoning. Establishes the work of the gastrointestinal tract, helps digest heavy food.
• Fresh greens. Reduces the formation of gases in the intestines, normalizes the digestion process, neutralizes the harmful effects of carcinogens, fried and fatty foods.
• Seasonings and spices. They improve mood, improve the breakdown of fats and metabolism, and prevent inflammatory processes.

The use of tomato-garlic adjika increases the energy activity of the body, accelerates metabolism, and has a warming effect. The product also improves the functioning of the circulatory system and is used to prevent influenza. However, the acute supplement is not suitable for people suffering from diseases of the stomach, liver and kidneys.

Classic Adjika Tomato and Garlic Recipe

Features. The traditional recipe of adjika from tomatoes with garlic slices and pepper allows you to get a pleasant spicy taste with hints of sourness.

Necessary components:

• tomatoes - 2 kg;
• garlic - 500 g;
• vegetable oil - half a glass;
• Cayenne hot peppers - 300 g;
• sweet pepper - 3 kg;
• sugar - 40 g;
• salt - 40 g;
• vinegar 9% - 40 ml.

Step by step

1. Pass the vegetables through a meat grinder separately.
2. Leave the garlic gruel, heat the tomato and mashed potatoes over a fire until boiling.
3. Add the vinegar oil, sugar and salt to the mass.
4. While stirring, cook over low heat for an hour and a half.
5. Add garlic gruel ten minutes before cooked, mix.
6. Put the appetizer in banks, roll up.

Original seasoning variations

Often, housewives create a new “masterpiece” only because at home there were surpluses of some vegetable due to its high yield or a similar ingredient was not at hand. After tasting, the recipe goes to the masses, spreading through word of mouth or forums on the Internet.

Sharp

Features. Spicy adjika from tomatoes for the winter is prepared on the basis of the classic Georgian recipe, it contains only four ingredients. It has a balanced sharpness, pleasant aroma, whetting appetite.

Necessary components:

• tomatoes - 2.5 kg;
• hot pepper - 250 g;
• garlic - one head;
• salt - 50 g.

Step by step

1. Boil the mashed tomatoes.
2. Add pepper and garlic mass, salt, mix.
3. Boil for another five minutes, preserve for the winter.

Burning

Features. Hot seasoning is often called Armenian by analogy with the "fiery" versions of Caucasian additives. In experienced hostesses, she is known as "You Lick Your Fingers." Of all the tomato adjika, this is the sharpest.

Necessary components:

• tomatoes - 5 kg;
• garlic - 1 kg;
• hot chili - 500 g;
• rock salt - half a glass.

Step by step

1. Skip the tomatoes through a meat grinder.
2. Transfer the mass into a large saucepan, salt and mix.
3. Do the same with the rest of the ingredients in a separate container.
4. Bring tomato pulp to a boil, then boil for ten minutes to evaporate part of the moisture.
5. Introduce the garlic-pepper mass, mix, hold on the fire for another five minutes.
6. Pour into sterilized jars, tighten with metal lids. Store until spring.

Green

Features. Homemade adjika from green tomatoes for the winter is an option to process unripe fruits. They have a neutral taste. But thanks to the combination with vegetables and spices, an interesting seasoning is obtained, suitable for meat dishes, soups.

Necessary components:

• unripe green tomatoes - 1.5 kg;
• cilantro - one bunch;
• sweet bell pepper - 250 g;
• chili - three pods;
• table vinegar - 40 ml;
• garlic - four cloves;
• vegetable oil - 50 ml;
• sugar - four tablespoons;
• salt - one tablespoon.

Step by step

1. Grind vegetables, mix without pouring garlic gruel.
2. Fill with oil.
3. Cook after boiling for 35 minutes.
4. Add remaining prescription ingredients, simmer another ten minutes over low heat.
5. Roll up with a key for long-term storage.

"Fuck"

Features. Beloved by many representatives of the stronger sex, piquant adjika is simply called "Crap" or "Hrenoder". The nuts, seasonings and spices which are a part give it inexpressible aroma and taste, add spiciness, spices.

Necessary components:

• tomatoes - two large fleshy fruits;
• garlic - a whole head;
• chili - two pods;
• bell pepper paprika - 1 kg;
• peeled walnuts - 130 g;
• horseradish rhizomes - 20 g;
• salt - two teaspoons;
• sugar - one tablespoon;
• coriander - two teaspoons;
• paprika - one tablespoon;
• cilantro - a small bunch;
• hops-suneli - one teaspoon;
• vegetable oil - three tablespoons.

Step by step

1. Grate garlic slices and horseradish on a fine grater, cover with a lid, set aside.
2. Twist the vegetables with a meat grinder, transfer to a large pan greased with oil.
3. Warm the nuts in a dry pan, making sure that they do not burn. Crush, pour into the vegetable mass.
4. Pour coriander, suneli hops and paprika into a hot skillet, fry for a couple of minutes. Then grind with a coffee grinder or in a mortar, also pour into a saucepan.
5. Add chopped cilantro to the vegetable mixture, salt with sugar, mix and simmer over low heat for half an hour.
6. Five minutes before the end of cooking, add gruel from garlic and horseradish, mix.
7. Remove from the stove, distribute to prepared containers with a volume of 250 ml, cover with lids.
8. Sterilize the jars for five to eight minutes in a pot of boiling water, tighten. Sterilize 0.5 l containers for about 15 minutes.
9. Wrap until cool by placing it on the floor upside down.

No cooking

Features. The adjika recipe from tomatoes without cooking for the winter is considered universal. This seasoning is combined with various first and second courses, cold appetizers from meat and poultry. It can replace tomato sauces and ketchups. Due to the lack of heat treatment, vitamins and nutrients are stored almost completely throughout the winter.

Necessary components:

• ripe tomatoes - 3 kg;
• Bulgarian red pepper - 1.2 kg;
• garlic - 150 g;
• hot chili - 100 g;
• table vinegar - 150 ml;
• salt - 40 g.

Step by step

1. Scroll all prepared ingredients through a meat grinder or grind with a food processor, blender.
2. Stir the mass in a large container, salt and sweeten, pouring vinegar.
3. Leave for two to three hours to insist.
4. Prepare banks at this time, sterilize.
5. Fill containers with aromatic “raw” seasoning, close with dry lids.
6. Store on a refrigerator shelf.

With bell pepper

Features. Boiled adjika from tomatoes and peppers for the winter is characterized by a balanced sour-spicy taste, fragrant smell. Thanks to the simple cooking technology, it is popular with housewives, it allows you to prepare in one jar a mixture of different healthy vegetables.

Necessary components:

• juicy tomatoes - 2.5 kg;
• carrots - 0.5 kg;
• garlic - two heads;
• sweet pepper - 0.9 kg;
• vegetable oil - 300 ml;
• onions - 400 g;
• chili - two pods;
• table vinegar - 50 ml;
• salt - three tablespoons.

Step by step

1. Peel all vegetables, grind into a homogeneous mass with any kitchen appliance.
2. Pour in oil, salt, simmer for about an hour with regular stirring.
3. Pour the mass with vinegar, mix.
4. Arrange in dry cans, clog with a key.

With apples and plums

Features. Apples add fresh sourness, and plums, along with astringency, change the usual color of the additive to bright purple. Not all varieties of apples are suitable for cooking. It is advisable to use juicy, hard, slightly sour fruits without signs of rot and stains. An ideal option for harvesting is the domestic Antonovka.

Necessary components:

• tomatoes - 2 kg;
• sour apples - 1 kg;
• carrots - 1 kg;
• sweet bell pepper - 1 kg;
• plums - 1 kg;
• onions - 1 kg;
• garlic - 300 g;
• hot pepper - 200 g;
• odorless vegetable oil - 200 ml;
• parsley - two bunches;
• dill greens - one bunch;
• salt - two tablespoons;
• granulated sugar - 140 g;
• vinegar 9% - half a glass.

Step by step

1. Peeled vegetables and fruits, with the exception of garlic cloves, twist through a meat grinder.
2. Bring the mixture to a boil, then cook for an hour over low heat.
3. Twist the garlic with herbs through a meat grinder, add to the total mass.
4. Send the remaining ingredients here, mix.
5. Cook adjika with apples and plums for another 15 minutes.
6. Fill sterile jars with hot mass, roll up.

With horseradish

Features. “Raw” adjika from tomatoes and horseradish allows you to save time on cooking by eliminating the heat treatment of products. However, you can not store the workpiece for too long - no more than five to six months in the refrigerator.

Necessary components:

• red tomatoes - 2.5 kg;
• horseradish rhizomes - 300 g;
• garlic - 150 g;
• salt - two tablespoons.

Step by step

1. Scroll garlic cloves and peeled tomatoes into a large bowl through a meat grinder.
2. Scrub the top layer from the horseradish roots, rinse, twist into a total mass.
3. Mix the ingredients, not forgetting to salt to taste. It is better to try the workpiece, gradually pouring salt, so as not to make a mistake with the quantity.
4. Distribute cold adjika into sterilized jars, preferably a small volume.
5. Close with plastic caps.

With aspirin

Features. Adjika from tomatoes for the winter with aspirin is cooked without boiling, since the tablets act as a kind of preservative component. The addition of acetylsalicylic acid increases the shelf life, does not give vitamins a "gap" from vegetables.

Necessary components:

• tomatoes - 4 kg;
• garlic - two heads;
• sweet pepper - 0.9 kg;
• hot pepper - three pods;
• aspirin - ten tablets;
• salt - 40 g.

Step by step

1. Grind vegetables with a kitchen device.
2. Salt the mass, add the crushed aspirin powder.
3. Leave after mixing for three hours under gauze.
4. Arrange on banks, tighten.

With eggplant

Features. This eggplant preparation is of medium severity, so lovers of the “fiery” supplement are recommended to double the amount of chili and garlic.

Necessary components:

• eggplant - 1 kg;
• sweet pepper - 1 kg;
• tomatoes - 1.5 kg;
• bitter pepper - three red pods;
• vegetable oil - one glass;
• vinegar 9% - half a glass;
• salt.

Step by step

1. Scroll all the vegetables, after removing the bitterness from the eggplant slices by soaking in salted water.
2. Pour oil at the bottom of the pan and transfer the vegetable mass there. To salt.
3. After boiling, cook for 45 minutes, do not forget to gently stir.
4. At the end, introduce vinegar, mix and distribute in washed sterile containers. Cork with a key, wrap.

In a slow cooker

Features. Uniform languor in the bowl protects the seasoning from burning, makes the vegetables soft. Grinding with a blender allows you to achieve a uniform sauce consistency without much difficulty.

Necessary components:

• meaty tomatoes - 1 kg;
• sweet pepper - 0.8 kg;
• garlic - five large cloves;
• rock salt - 30 g;
• chili - two pieces;
• vinegar - 40 ml;
• sugar - 50 g.

Step by step

1. Grind peppers and tomatoes in a blender bowl.
2. Cook in a slow cooker for two hours by setting the "Extinguishing" mode.
3. Add mashed garlic cloves and other ingredients.
4. To simmer with the Baking program for another 30 minutes.
5. Lay out on the banks, roll up.

To cook adjika from tomatoes is even the power of an inexperienced housewife, not a single recipe will cause special difficulties. If there are kitchen “helpers”, the time for preparing vegetables can also be significantly reduced. Some preparations will take several days to infuse, while others are allowed to taste immediately after mixing.

Reviews: “I will definitely do it next year”

Delicious adjika! The main thing is just in moderation, the balance of salt and sugar is ideal. For reliability, I sterilized jars with adjika in the oven for 20 minutes, so that they could be stored in a room. The only thing, from the garlic aroma the apartment was weathered for two days. I will definitely do it next year, only a double or already a triple portion!

Natalia Alex, http://www.povarenok.ru/recipes/show/77947/

I cook adjika constantly because I really like this dish with meat and fish and just for bread, but I cook it according to my mother’s recipe, that is, red bell pepper, bitter, garlic, dill, tomato, just a few pieces, everything by eye salt to taste, twist everything in a meat grinder and in cans, keep in the refrigerator. All natural and not any seasonings and vinegar ...

Olga, http://www.dddkursk.ru/number/886/home/001512/print/

I mix all the fruits available with tomatoes and sweet peppers and add garlic, hot pepper, herbs, salt, sugar and vinegar to taste. This is not adjika in the Georgian sense of the word, but it sounds very tasty in the Ukrainian sound). I cook in several stages, add garlic and greens in the last cooking.

Main mast, https://eva.ru/recipes/messages-2735819.htm

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