11 best recipes for cooking tomato adjika for the winter at home

To make delicious tomato adjika, you need to choose the right recipe. Following all the recommendations and observing the exact dosage, you will be able to prepare a delicious dish. An appetizer involves a combination of a wide variety of foods. You should first prepare containers for preservation and choose the right vegetables. In order for the salting to retain all the benefits and taste, you must follow some storage rules.

The specifics of cooking adjika from tomatoes for the winter

The main ingredient in adjika is tomatoes. But other components are added to dilute the taste and give unusual, piquant notes. The sauce can be soggy. It is prepared without heat treatment, and the shelf life is short. Boiled adjika is stored for the longest time.

Choosing and preparing tomatoes

To make a delicious seasoning, choose only ripe, fresh tomatoes. They must be peeled off.

To make the skin peel off easily, vegetables are immersed in boiling water for a couple of minutes.

How to prepare a container before preserving

The shelf life of snacks largely depends on how the containers are properly prepared:

• It is better to prepare small jars. They are carefully examined. There should be no cracks or chips on the surface.
• The container is washed in warm water with soda.
• After washing, the containers are sterilized. Banks are placed over the steam of boiling water for several minutes.

The best cooking methods

Delicious adjika is obtained if you follow all the recommendations described in the selected recipe.

The classic recipe for adjika from tomatoes and garlic with cooking - you will lick your fingers

To make a standard boiled tomato sauce for long-term storage, you need a list of these foods:

• tomatoes - 4.3 kg;
• garlic - 220 g;
• Bulgarian pepper - 2.1 kg;
• hot pepper - 4 pods;
• sugar - 210 g;
• vegetable oil - 210 ml;
• salt - 65 g;
• vinegar - 210 ml.

The cooking process is simple:

• Tomatoes are chopped, transferred to a large dish, put on fire and boiled for 20 minutes after boiling.
• Chopped pepper and garlic are added to the tomato mass.
• Vegetable oil, salt and sugar are next.
• As soon as the vegetable mass boils again, pour in vinegar and cook for another 3 minutes.

The finished sauce is ready to be distributed into prepared containers.

Raw adjika "Ogonyok" without sterilization

At home, it's easy and quick to prepare a wonderful snack according to the Ogonyok recipe. Steps of cooking and spinning are excluded. To work, you will need the following ingredients:

• tomatoes and bell peppers - 900 g each;
• garlic - 120 g;
• chili pepper - 280 g;
• salt - 35 g.

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Prepared vegetables are chopped and salted. The finished mass is left for 11 days at room temperature. Stir occasionally. As soon as the fermentation processes are over, the sauce is laid out in glass containers.

No garlic vinegar

The method of preparing the sauce involves heat treatment. Cooking time can be from 12 to 35 minutes. Making the sauce is simple, just prepare the following ingredients:

• tomatoes - 2.9 kg;
• sweet pepper - 4 pieces;
• garlic - 110 g;
• hot pepper - 2 pods;
• salt - 35 g;
• sugar - 160 g;
• two leaves of lavrushka;
• a pinch of ground pepper.

Cooking includes several stages:

• All vegetables should be chopped.
• Pour the contents into a large saucepan, add all the other ingredients.
• Put on fire, after boiling, cook for 12 minutes.
• The prepared hot adjika is distributed in sterile containers and tightly rolled up with lids.

With bell pepper and carrots

Adjika turns out to be interesting and tasty when you add carrots. All products should be added in accordance with the indicated guidelines:

• tomatoes - 2.4 kg;
• Bulgarian pepper - 1.4 kg;
• carrots and apples - 900 g each;
• garlic - 210 g;
• hot pepper - 2 pods;
• sugar - 210 g;
• salt - 55 g;
• a bag of coriander;
• vinegar - 55 ml;
• vegetable oil - 230 ml.

Preparation:

• chopped vegetables are boiled after boiling for 55 minutes;
• 11 minutes before the end of cooking, add salt and sugar;
• at the last stage of cooking, add vinegar and turn off the heat.

With garlic and horseradish

It turns out to be an excellent appetizer for any hot dish. You need to make the sauce without heat treatment, so the shelf life is short.

The following ingredients are prepared:

• tomatoes - 2.9 kg;
• Bulgarian pepper - 5 pieces;
• garlic - 180 g;
• horseradish - 28 g;
• one piece of hot pepper;
• salt - 55 g.

As soon as all the components are prepared, they begin to prepare the snack:

• Pass vegetables through a meat grinder.
• Pour the mixture into a large dish, add salt.
• After 17 minutes, the sauce is distributed in glass containers and removed to a cold place.

With garlic and hot chili

For spicy snack lovers, a recipe with the addition of hot chili is offered. Cooking is quick, just cook all the ingredients:

• tomatoes - 2.1 kg;
• sweet pepper - 550 g;
• hot pepper - 4 things;
• garlic and horseradish - 250 g each;
• sugar - 240 g;
• salt - 90 g;
• vinegar - 110 ml.

Making the sauce is easy. Grind vegetables, add spices and leave for 7 hours. Then it remains to pour the mass into sterile jars and remove to a cool place.

With apples and garlic

Apples will add unusual and pleasant notes to the dish. To cook a snack, the following products are prepared:

• tomatoes - 2.4 kg;
• carrots, apples and bell peppers - 900 g each;
• hot pepper - 2 things;
• garlic - 180 g;
• sugar - 190 g;
• salt - 45 g;
• vegetable oil - 260 ml;
• vinegar - 43 ml.

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The method of preparing food for the winter is as follows:

• chop carrots, apples, garlic and bell peppers;
• the vegetable mixture is put on fire and boiled after boiling for 50 minutes;
• then season with sugar and salt;
• pour in vegetable oil;
• chop garlic and hot peppers, add to other vegetables, cook for another 16 minutes;
• pour in vinegar, turn off the heat and begin to pour the sauce into containers.

Banks need to be closed with lids, turned over and wrapped in warmth.

With eggplant

An interesting taste is obtained in combination with eggplant. This adjika needs to be cooked. The following products are prepared:

• tomatoes - 1.4 kg;
• eggplant and bell pepper - 900 g each;
• garlic - 280 g;
• hot pepper - 3 things;
• salt - 35 g;
• sugar - 110 g;
• vegetable oil - 260 ml;
• vinegar - 5 ml.

The preparation is simple:

• chop peeled vegetables;
• vegetable oil is poured into the bottom of a large saucepan;
• add chopped vegetable mixture, put on fire and cook after boiling for another 35 minutes;
• add chopped garlic and hot pepper to the mixture;
• add salt and sugar, cook for another 12 minutes;
• pour in vinegar, turn off the heat and begin to distribute the sauce over the prepared jars.

With zucchini

According to the recipe, you need to prepare the following ingredients:

• tomatoes and bell peppers - 900 g each;
• zucchini - 1.9 kg;
• hot pepper - a couple of pieces;
• salt - 110 g;
• garlic - 190 g;
• basil and coriander;
• vegetable oil - 210 ml;
• vinegar - 110 ml.

There should be no difficulties in cooking:

• chop vegetables;
• pour the mixture into a large dish, put on fire and bring to a boil;
• after 35 minutes, add basil, coriander, chopped hot pepper and vegetable oil;
• at the last stage of cooking, add vinegar.

Spicy adjika with saffron and garlic

To prepare a spicy dressing, you will need:

• hot pepper - 900 g;
• garlic - 260 g;
• salt - 160 g;
• saffron - 35 g;
• hops-suneli - 35 g.

Grind vegetables, add spices and mix everything thoroughly. The prepared sauce is poured into prepared containers.

Adjika in a multicooker

First of all, choose a suitable recipe. Then they start preparing the dish:

• Prepared vegetables are chopped. Spices are added.
• The finished mixture is poured into the multicooker bowl. Start the extinguishing program and close the lid.
• Cooking time 1.5 hours. The mass needs to be stirred periodically.

Features and shelf life

The heat-treated sauce is stored in a cool place. The product does not deteriorate throughout the winter. Storage is also acceptable at room temperature. Raw sauce is stored only in the refrigerator or cellar for no more than two weeks.