11 best recipes for making adjika from tomatoes for the winter at home

To prepare delicious adjika from tomatoes, you need to choose a suitable recipe. By following all the recommendations and observing the exact dosage, you will be able to prepare a delicious dish. The appetizer involves a combination of a variety of foods. You should first prepare the containers for canning and choose the right vegetables. In order for the pickling to retain all its benefits and taste, you need to follow some storage rules.

Specifics of preparing adjika from tomatoes for the winter

The main ingredient of adjika is tomatoes. But to dilute the taste and add unusual, piquant notes, other components are added. The sauce may be soggy. It is prepared without heat treatment and has a short shelf life. Boiled adjika lasts the longest.

Selection and preparation of tomatoes

In order to make a delicious seasoning, you need to choose only ripe, fresh tomatoes. They must be peeled.

To remove the skin easily, immerse the vegetables in boiling water for a couple of minutes.

How to prepare containers before preservation

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. Place the jars over the steam of boiling water for a few minutes.

The best cooking methods

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

A classic recipe for adjika made from tomatoes and garlic with cooking - you'll lick your fingers

To prepare a standard boiled tomato sauce for long-term storage, you will need a list of the following products:

• tomatoes - 4.3 kg;
• garlic - 220 g;
• bell 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:

• Chop the tomatoes, place them in a large dish, put them on the fire and, after boiling, cook for 20 minutes.
• Chopped pepper and garlic are added to the tomato mass.
• Next come vegetable oil, salt and sugar.
• As soon as the vegetable mass boils again, add vinegar and cook for another 3 minutes.

The finished sauce is ready for distribution into prepared containers.

Raw adjika “Ogonyok” without sterilization

It’s easy and quick to prepare a wonderful appetizer at home using the Ogonyok recipe. The stages of cooking and twisting are excluded. To work you will need the following ingredients:

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

Prepared vegetables are chopped and salted. The finished mass is left for 11 days at room temperature. The mixture should be stirred periodically. As soon as the fermentation processes are completed, the sauce is laid out in glass containers.

Without 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 laurel leaves;
• a pinch of ground pepper.

Cooking includes several stages:

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

With bell pepper and carrots

Adjika turns out interesting and tasty when you add carrots.All products must be added according to the following guidelines:

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

Preparation:

• chopped vegetables are cooked 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 makes an excellent appetizer for any hot dish. The sauce must be made without heat treatment, so the shelf life is short.

Prepare the following ingredients:

• tomatoes - 2.9 kg;
• bell 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, start preparing the snack:

• Pass the vegetables through a meat grinder.
• The mixture is poured into a large dish, salt is added.
• After 17 minutes, the sauce is distributed into glass containers and put in a cool place.

With garlic and hot chili pepper

For lovers of spicy snacks, we offer a recipe with the addition of hot chili peppers. Preparation is quick, just prepare all the ingredients:

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

Making the sauce is easy. The vegetables are chopped, spices are added and left for 7 hours. Then it remains to pour the mass into sterile jars and put it in a cool place.

With apples and garlic

Apples will add unusual and pleasant notes to the dish. To cook the appetizer, prepare the following products:

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

The method for preparing a dish for the winter is as follows:

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

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

With eggplants

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

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

The preparation is simple:

• chop peeled vegetables;
• Pour vegetable oil into the bottom of a large saucepan;
• add the chopped vegetable mixture, put on the 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 the vinegar, turn off the heat and begin distributing the sauce among 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 preparation:

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

Spicy adjika with saffron and garlic

To prepare the spicy dressing you will need:

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

The vegetables are chopped, spices are added and everything is thoroughly mixed. The finished sauce is poured into prepared containers.

Adjika in a slow cooker

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

• Chop the prepared vegetables. Add spices.
• The finished mixture is poured into the multicooker bowl. Turn on the extinguishing program and close the lid.
• Cooking time 1.5 hours. The mixture needs to be stirred periodically.

Features and shelf life

The sauce, which has undergone heat treatment, is stored in a cool place. The product does not deteriorate throughout the winter. Storage at room temperature is also acceptable. Raw sauce can only be stored in the refrigerator or cellar for no more than two weeks.