Sweet adjika for the winter from peppers and tomatoes: 12 best step-by-step recipes with photos

Adjika is a dish of Georgian and Abkhazian cuisine, which is famous for its unsurpassed taste with hints of garlic and spices. A popular variation of Georgian seasoning is a recipe with a sweet taste. Sweet adjika, prepared for the winter, is ideal for meat dishes. Tomatoes, a small amount of carrots and various types of peppers are added to the traditional set of ingredients. Also, to achieve a unique taste, various types of fruits are used, which give a special unique sweetness.

In addition to excellent taste, sweet adjika will give you a sea of useful vitamins. That is why every housewife should master the recipe for this snack in order to enjoy the rich taste of summer vegetables on cold days.

Features of cooking sweet adjika for the winter

To make the seasoning really tasty, you need to use several rules of preparation and storage:

• peppers should make up the majority of the dish, as well as tomatoes;
• if you add more bell pepper and some carrots, the taste will become sweeter;
• various combinations of spices can give a completely unique flavor to an appetizer, add a special spiciness;
• For winter preservation, ingredients are always cooked at high temperatures;
• vegetables for adjika are cooked only in enamel pots;
• vinegar slows down fermentation processes, which helps the product to be stored longer;
• You should choose a cool place for storage (for example, a refrigerator, pantry, basement, garage).

Preparing the main ingredients

Before you start cooking, you need to choose and carefully prepare each of the ingredients:

• tomatoes - many chefs do not recommend adding them to adjika, but this practice is carried out everywhere. Therefore, if there are tomatoes in the recipe, then they must be scalded with boiling water, the skin itself will begin to move away, and it will be possible to easily clean them;
• garlic for adjika is suitable for any variety, you just need to peel it first;
• pepper - there are many varieties of it for snacks: habanero, serrano, jalapeno, poblano, anaheim. Jalapeno and poblano peppers are medium spicy. They are most often used for the basis of adjika. To add sweetness to the seasoning, add sweet pepper to taste;
• carrot - knocks down the spice of the dish. It must be cleaned and then grated on a coarse grater. It is important not to overdo it with the quantity so that its taste is not particularly felt;
• s alt - mostly sea s alt;
• spices - you can choose to your taste, but Georgians often use suneli hops, coriander, marjoram, basil, dill. Many stores sell ready-made special seasoning for adjika, where all the necessary herbs are already mixed in the right proportions.

Experienced chefs warn that there should be no traces of sweeteners, sunflower oil and onions in adjika. This contradicts the recipe of the snack, drastically changing the taste.

How to properly prepare containers

Glass jars are chosen as containers for sweet adjika for the winter, which provide the longest storage of the product. Before pouring the workpiece, the container is thoroughly cleaned with mustard, soda. Then can be sterilized by microwave, oven, steam, hot water.

Lids must be new and intact. They also need to be boiled before use.

When pouring hot adjika into glass jars, you should do it very carefully so that they do not burst under the influence of high temperatures.

Best Recipes

Abkhazian adjika is prepared in almost all corners of the world, but traditional recipes for sweet adjika do not cease to delight gourmets. To choose the most delicious option, you need to try all kinds of technologies for making pasty seasoning.

Sweet homemade adjika

For its preparation you will need:

• 2-2.5kg regular fresh peppers;
• 5-6 hot red peppers;
• 200g garlic;
• 100-150 ml grape or apple cider vinegar;
• s alt, seasonings to taste.

Sweet pepper and other ingredients pre-clean, then chop thoroughly. Bring the sauce to a boil. Leave to cook on low heat for 1.5-2 hours, adding s alt. Spices are thrown into the pan 5-6 minutes before full readiness.

With peppers and tomatoes

This version does not use hot peppers, but contains the following ingredients:

• 5 kg of juicy tomatoes;
• 1 kg bell pepper;
• half a kilo of grated carrots;
• other classic ingredients (garlic, vinegar, s alt, spices).

All products must be separated from the peel and seeds, grind in a meat grinder. Leave on the stove for 2 hours, gradually introducing s alt and suneli hops into the pan.

With apricots

The basis of this unusual sauce are ripe apricots. For cooking you will need:

• 1.8 kg apricot;
• 1.3 kg apples;
• 3 kg tomatoes;
• 1 kg carrots;
• 1 kg pepper;
• s alt to taste.

Vegetables peeled, pitted. Mix in a blender. Cook for about half an hour on low heat, s alting at the end. Roll up the container with the finished mixture, place it under a warm blanket for 24 hours.

Easy recipe

This dish is the easiest to make. To prepare it, you will need a small set of products:

• 1 kg bell pepper;
• half a kilo of garlic;
• 3 kg tomato or tomato paste;
• 100 g hot pepper of your favorite variety;
• s alt, spices.

All components are cleaned of excess, cranked in a meat grinder or blender, add the necessary seasonings, s alt and leave overnight without any heat treatment. The next day, the mixture can be decomposed into a container prepared in advance, removed before winter.

With plums

There is no bell pepper in the recipe at all, but this adjika does not become less tasty.

Needed:

• 2 kg sour plums;
• 3 pcs hot hot pepper;
• 200g garlic;
• half a cup of tomato paste;
• s alt to taste.

Plums, peel garlic, rub through a sieve with pepper. Then simmer for 50 minutes over low heat, adding pasta, sugar, s alt at the end. Pour into hot jars.

Beetroot sweet adjika

• 2 kg beets;
• 2 kg tomatoes;
• 1 kg bell pepper;
• 250g garlic;
• 2-3 hot peppers;
• 2 tbsp. l. soy sauce.

Cooking is as easy as other adjika options: we clean everything, bring it to a mushy state, after boiling, you need to simmer for another hour on low heat, add soy sauce at the end. Boil for another 20 minutes.

With plums and sweet peppers

Like any fruit sweet sauce, this adjika will be a great addition to poultry meat dishes, with baked potatoes as a side dish.

Required:

• 0.5 kg ripe sweet plums;
• 0.5 kg sweet pepper;
• a couple of hot peppers;
• 2 heads of garlic;
• 1 tbsp spoonful of tomato paste;
• sugar and s alt to taste.

Put all the cleaned products in a blender, bring to a pasty state.Pour the mixture into a saucepan, add tomatoes, s alt. Cook for 40 minutes on low heat. In order for the seaming to be stored longer, experts advise at the very end of cooking to pour 2 tbsp. spoons of vinegar 9%. When the cans are rolled up, you need to turn them over, wait until the workpiece cools down.

With peppers and carrots

• 2.5 kg sweet pepper;
• 5 pcs spicy jalapeno;
• 1 kg sweet apples;
• 150g garlic;
• s alt to taste;
• 1 glass of vinegar.

We clean all products, scroll in a meat grinder, cook on low heat for 1 hour. After cooling, add crushed garlic, s alt, vinegar.

With peppers and nuts

This recipe is especially piquant, because it is based not on bell pepper, but on hot. Walnuts add a special flavor. For cooking you will need:

• 500 g hot pepper;
• 100g walnuts;
• 400g parsley, cilantro;
• 1 tbsp l. coriander;
• 100g garlic;
• s alt to taste.

Gourmets recommend putting on special gloves before cooking. Nuts and garlic must be peeled, then passed through a fine meat grinder together with coriander seeds. Peppers do not need to be peeled. We also scroll it separately. We mix all the crushed ingredients and again place in a meat grinder, reaching a homogeneous mass. At the end, add chopped greens. 3 days the sauce should be infused and only after that get into jars for seaming for the winter.

With apples

This sauce is suitable for lovers of a mild but spicy taste. Must take:

• 3 kg ripe tomatoes;
• 3 kg sweet pepper;
• 1 kg sweet apples (Antonovka);
• 3 pcs spicy jalapenos;
• 250g garlic;
• 1 glass of vinegar;
• s alt to taste.

All ingredients except garlic, peeled, scroll through a meat grinder or in a blender. Pour in the vinegar and cook over medium heat for half an hour. 5 minutes before the end of cooking, toss crushed garlic into the sauce.

Prunes

This variant will conquer everyone with its unusual taste, despite the ease of preparation.

Needed:

• 1 kg bell pepper;
• 1 kg prunes;
• 1 piece hot peppers of any variety;
• 250g tomato paste;
• 200g garlic;
• s alt to taste.

All components are brought to a state of puree and poured into prepared containers. It is better not to store such an appetizer for a long time.

"Indian" adjika

This sauce was called "Indian adjika" because of the presence of dried fruits and special spices in its composition. It is the perfect accompaniment to meat dishes.

Needed:

• half a kilo of bell pepper;
• half a kilo of apples;
• dried fruits (dates, prunes and raisins);
• 150 g sugar.

Dried fruits are pre-soaked for 15 minutes in boiling water. Apples and peppers are peeled. All ingredients must be finely chopped and poured into a container. Before you start cooking the sauce, you need to drain the juice from fruits and vegetables. The mixture is cooked for about an hour over low heat. At the end, s alt, add garlic and cayenne pepper.

Terms and conditions of storage

The use of vinegar and garlic in the process of preparing adjika significantly extends the shelf life, however, even with these ingredients, according to established standards, the sauce must be consumed no later than 6 months from the date of completion of preparation.

Blanks that have not been heat treated should be consumed first. In order not to miss the expiration of the product, it is recommended to put markings on the banks.

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