There are many different recipes and methods for making this sauce. You can cook it raw, without boiling. And most housewives do this, since it is easier and faster. Or you can boil it, then it will be stored longer. After heat treatment, this sauce can be stored at room temperature, in an apartment.

I have selected the most interesting options for you, in my opinion. And of course, I tried them all myself. This sauce goes well with meat. My family also likes to mix it with vegetable side dishes, instead of ketchup.

I already wrote about cooking earlier. But, to be honest, this seemed to me not enough and today I decided to supplement your piggy bank with a few more options. And I also recommend trying to cook a wonderful one for the winter.

So choose any method you like and make a wonderful sauce for the winter or for the moment.

This recipe will make a delicious winter sauce. Moderately spicy. If desired, the amount of hot pepper can be reduced, but I put just that much. This sauce is perfect with meat and garnish.

Ingredients:

• Tomatoes - 4 kg
• Garlic - 200 gr
• Bulgarian pepper - 2 kg
• Bitter pepper - 6 pieces
• Sugar - 200 gr
• Vegetable oil - 200 ml
• Salt - 2 tablespoons
• Vinegar 9% - 200 ml

Preparation:

1. Wash and peel the tomatoes. Pass through a meat grinder. Pour the resulting mixture into a saucepan and place on the stove. Bring to a boil and cook for 20 minutes.

2. While the tomato mass is being cooked, let's take up the rest of the vegetables. Rinse and seed all peppers. Pass them through a meat grinder and garlic. When the time is right, add the minced vegetables to the tomato paste.

When working with hot peppers, be sure to wash your hands thoroughly afterwards. Or wear gloves.

3. Pour vegetable oil there, add salt and sugar. Wait for it to boil and cook for another 20 minutes. At the very end, pour in the vinegar, stir and cook for another 2 minutes. Then turn off the heat.

4. Place the resulting sauce in sterile jars and screw the lids back on. Turn over and wrap with a warm blanket. Leave as it cools. Then put it in a place for storing the workpieces.

Homemade adjika for the winter without cooking

In this recipe, unlike the previous one, our appetizer turns out to be very spicy. Therefore, I usually, when serving, dilute it with tomato sauce or ketchup.

Ingredients:

• Tomatoes - 3 kg
• Peeled garlic - 1 cup
• Hot bitter pepper - 2 pods
• Sugar - 1 glass
• Salt - 2-2.5 tablespoons
• Vinegar 9% - 1 glass

Preparation:

1. Wash all vegetables. Cut the tomatoes into halves and remove the stalks. Cut the peppers into halves and remove the seeds. Peel the garlic. Pass everything through a meat grinder.

2. Add salt, sugar and vinegar to the mixture. Mix everything and leave for 3-4 hours.

3. Then place everything in sterile jars. Tighten with boiled lids and place in a cool dark place.

Recipe for adjika from tomato and bell pepper with carrots

A very interesting recipe for adjika with the addition of carrots and apples. It tastes just incredibly tasty sauce. I recommend that you watch this recipe video and try it at least once. You will not regret it.

Ingredients:

• Tomatoes - 2.5 kg
• Sweet pepper - 1.5 kg
• Carrots - 1 kg
• Apples - 1 kg
• Garlic - 200 gr
• Hot pepper - 6 pieces
• Sugar - 200 gr
• Salt - 2 tablespoons
• Spices (hops-suneli or coriander) - 1 sachet
• Vinegar 9% - 50 ml
• Vegetable oil - 1 glass

Be sure to try this recipe. My family is just delighted. The sauce is moderately spicy, with a sweet and sour taste. Just delicious.

Fresh tomato adjika with garlic and horseradish

This sauce is made without preservation, so it is not advisable to store it for a long time. But I usually lose this volume in about a week, so I don't worry that it will deteriorate.

Ingredients:

• Tomatoes - 3 kg
• Bulgarian pepper - 3 pieces
• Garlic - 2 heads
• Horseradish - 20 grams
• Hot pepper (not large) - 1 pc
• Salt to taste

Preparation:

1. Peel the tomatoes and cut into slices. Pepper seeds and cut into slices. Peel the garlic. Peel the horseradish root and cut into several pieces.

2. Scroll all ingredients through a fine-perforated meat grinder.

3. Pour the sauce into a convenient container. Add salt, stir and set for 15 minutes.

4. Then pour into clean jars and store in a cool place such as a refrigerator. Such a snack can be eaten immediately, without waiting for winter.

Spicy adjika from tomato, garlic and hot chili pepper

For hot food lovers, I suggest this recipe. It is prepared in a raw way and rather quickly, like all similar options.

Ingredients:

• Tomatoes - 2 kg
• Sweet pepper - 0.5 kg
• Chili pepper - 3-5 pieces
• Garlic - 5 heads
• Horseradish - 250 gr
• Hops-suneli - 1 tablespoon
• Sugar - 1.5 cups
• Salt - half a glass
• Vinegar 9% - half a glass

Preparation:

1. Prepare all foods. Cut the tomatoes in half, removing the core. For sweet and bitter peppers, cut off the stalks and remove the seeds, cut into slices. Peel all the garlic. Peel the horseradish and cut into medium pieces.

2. Put everything in a blender and blend until smooth. Or use a meat grinder. Then add salt, sugar, suneli hops and vinegar to the sauce. Mix well.

3. Leave the sauce for six hours at room temperature. Then transfer to sterilized jars and close with lids.

4. Store in the refrigerator. And remember that raw adjika cannot be stored for too long.

Well, dear friends, I threw you a few more recipes for a wonderful spicy sauce called "adjika".

In fact, it can be cooked not only in summer, but all year round. After all, vegetables are now always sold in abundance and prices do not bite. So make your own preparations, enjoy them both in winter and in summer.

Bon Appetit!