16 step-by-step recipes for adjika from hot peppers for the winter

In summer and autumn it is time to prepare for the winter. Among the huge number of different preservation recipes, it can be very difficult to choose just one. If you want something spicy, you can try recipes for adjika made from hot peppers for the winter.

Features of preparing adjika from hot peppers for the winter

Adjika is a unique product that does not need to be boiled, but it can be stored for up to one year without spoiling. The main vegetables for this dish are hot chili peppers and tomatoes.

The dish can be prepared without heat treatment; it contains more vitamins. The cooked snack is more aromatic and tender. To make the preserves aromatic and rich in red, you need to choose the ripest tomatoes and use more spicy herbs.

Rules for selecting and preparing ingredients

To prepare canned food, you need to use only ripe and good vegetables. Tomatoes should be strong and fleshy, with thin skin. If the skin is thick, it is better to remove it. The hot chili can be seeded or left. It depends on taste preferences. Garlic can be finely chopped or ground in a blender. If desired, you can add various herbs.

How to prepare the container?

The jars are first thoroughly washed with soda or soap. Before storing, they are sterilized. If you do not plan to store adjika for a long time, the jars do not need to be sterilized.

Best cooking methods

There are many recipes for preparing adjika for the winter. You can add various vegetables and spices to it to give it an unusual taste.

Classic spicy adjika

What you need to prepare the classic recipe:

• 500 g chili;
• 300 g ripe tomatoes;
• 2 garlic heads;
• fresh herbs (dill, cilantro and basil);
• add suneli hops and salt to taste.

How to prepare a winter snack:

1. Peel the tomatoes.
2. Chili can be removed from the seeds or left with them.
3. Wash the greens, peel the garlic.
4. Place tomatoes, chili and garlic in a blender and blend until smooth.
5. Chop the greens and pour into the preparation.
6. Add salt to taste.
7. Cook the preserved food for 20 minutes.

Place the finished preserves in jars and wait until they cool. Then they can be put away in the cellar or on the balcony.

Option without heat treatment

What you will need:

• 450 g hot pepper;
• 2 garlic heads;
• fresh herbs if desired (cilantro or dill);
• khmeli-suneli;
• salt.

Preparing the snack:

1. The pepper can be peeled from the seeds, or you can leave it with them, just cut off the stalk.
2. Peel the garlic heads.
3. Place everything in a blender and grind until smooth.
4. Transfer the dressing into jars and close the lids.

Georgian

What you need for preparation:

• 3 chili pods;
• 300 g sweet pepper;
• 1 large garlic head;
• a bunch of fresh dill and cilantro;
• 100 g walnuts;
• add salt to taste;
• 2 tbsp. l. table vinegar.

Preparation:

1. Chop the chili, put it in a blender, add vinegar. Grind.
2. Add walnuts, bell peppers and fresh dill to the mixture. Grind again until smooth.
3. After this, add salt.
4. Twist the garlic separately. Transfer it to the mass. To stir thoroughly.

Real Georgian adjika needs to be stirred for a very long time so that all the ingredients absorb the juices. The finished snack is transferred to jars and put in the refrigerator.

Abkhazian

The ingredients for this recipe are the same as for Georgian sauce. Hot pepper is twisted through a meat grinder, garlic, parsley and walnuts are crushed separately in the same way. Then everything is mixed together. At the end, add salt and suneli hops, a little vinegar. The finished sauce is stored in a cool place (in the refrigerator or cellar).

Caucasian

What to take:

• 350 g each of hot and sweet peppers;
• 150 g chopped walnuts;
• add salt to taste;
• khmeli-suneli.

How to cook:

1. Blend the peppers in a blender and grind the walnuts separately.
2. Combine everything, add hops-suneli, salt.
3. Stir for a long time to obtain a homogeneous mixture.

Gorkaya

To prepare the bitter sauce you will need hot chili, garlic and a bunch of fresh cilantro, dill and basil. Grind everything in a blender. At the end, add a little vinegar and salt to taste. For aroma, you can add suneli hops.

From peppers

For this recipe you will need 500 g of hot pepper, a bunch of fresh dill, 1 head of garlic, salt to taste. Grind the garlic and pepper. Chop the greens. Mix everything thoroughly and add salt at the end.

With horseradish

What you will need:

• 200 g horseradish root;
• 1 kg of tomatoes;
• 1 chili pod;
• 2 garlic heads;
• salt.

Twist the horseradish root. Grind the tomatoes and garlic using a blender. Then mix everything, don’t forget to add salt. Transfer into jars.

With onions and carrots

What you will need:

• 3 chili;
• 4 medium carrots;
• 2 onions;
• 1 kg of tomatoes;
• 100 g garlic;
• fresh cilantro;
• add salt to taste.

How to cook:

1. Grind carrots, onions, tomatoes and garlic in a blender.
2. Finely chop the chili. Mix with tomato mass.
3. Transfer to a saucepan and cook for 40 minutes.
4. Add salt 3 minutes before the end.

With horseradish and apple cider vinegar

What to take:

• 150 g horseradish;
• 1 kg of tomatoes;
• 2 garlic heads;
• salt;
• 2 tbsp. l. apple cider vinegar.

Blend the tomatoes and garlic in a blender. Twist the horseradish through a meat grinder. Mix it with tomatoes, add salt. Transfer to jars.

Simple recipe

This recipe requires only chili and sweet peppers, fresh herbs and finely chopped nuts.Mix all the ingredients and add salt at the end.

With eggplants

What do you need:

• 1 kg medium eggplants;
• Chile;
• 1 kg of sweet tomatoes;
• garlic;
• about 5 tbsp. l. sunflower oil;
• add salt to taste;
• table vinegar.

How to cook:

1. Grind all vegetables through a meat grinder. Add oil and salt, stir.
2. Place the pan on the fire and cook for 1 hour.
3. At the end of cooking, add vinegar.
4. Transfer the finished preserves into jars and roll them up.

With zucchini

This recipe is similar to the previous one in terms of preparation method and ingredients, only instead of eggplants, zucchini is used.

With apples

Core the apples and cut into cubes, just like tomatoes. Tomatoes are first peeled after scalding with boiling water. Chop the garlic and chili. Grind all the vegetables in a blender, transfer to a saucepan, pour in oil. Cook for about 40-43 minutes. At the end add salt and sugar.

With celery

Ingredients:

• 300 g celery;
• 200 g hot pepper;
• 1 kg of tomatoes;
• 2 garlic heads;
• greenery;
• sugar and salt;
• vinegar;
• oil.

Chop the vegetables and place in a saucepan. Cook for 35 minutes. At the end, add chopped herbs, salt, sugar and vinegar. Cook for another 4 minutes. Divide into jars.

With plums and apples

For this recipe you will need everything the same as for the previous one. Just additionally you need to take plums, suneli hops and fresh herbs. Grind tomatoes, apples, plums, garlic and chili. Chop the greens. Transfer the vegetable mass into a saucepan, add hops-suneli. Cook after boiling for 40 minutes. At the end, add sugar and vinegar, salt.

Where is the best place to store adjika?

Best stored in a cool place such as a refrigerator or basement.