How to cook adjika for winter at home

Spicy appetite-stirring seasoning has long become an integral part of many dishes. Adjika is added to soups, vegetable snacks and, of course, to meat. With the help of the recipes in the article you will be able to cook adjika for the winter at home and enjoy delicious seasoning all year round.

Caloric adzhika

Depending on the ingredients and their quantity, the calculation of calories will be different.The maximum possible calorific value is 120 kcal per 100 grams of the finished product.. This is a fairly low value, so adjika can be eaten by people who strictly follow the level of calories. Details in the table below.

Products (100 g)Kcal
Hot peppers 40
Bulgarian pepper 17
A tomato 23
Onion 43
Carrot 33
Zucchini 27
An Apple 45
Garlic 89
Sugar 419
Sunflower oil 884
Ground pepper 2,5
Walnuts 670

The most delicious adjika of tomatoes and garlic

Photo of a delicious Adzhika with pasta

  • Tomatoes - 1 kg;
  • Bulgarian pepper - 500 g;
  • Onion - 500 g;
  • Carrots - 500 g;
  • Apples - 500 g;
  • Sunflower oil - 250 g;
  • Garlic - 200 g;
  • Sugar - 100 g;
  • Red pepper powder - 1 tsp;
  • Salt - 2 tbsp. l .;
  • Sterilized banks.

How to cook:

  1. Tomatoes pour boiling water and peel. Wash remaining vegetables from dirt, remove seeds, peel, cut into pieces. The same is done with apples.
  2. Grind food through a meat grinder or blender, put it in a saucepan and pour in sunflower oil.
  3. Stir well and cook for 1 hour over low heat.
  4. Squeeze the garlic using a press and add to the boiling mass together with other components. Boil for another hour, after putting in sterilized jars and roll up.
Video recipe

Adjika - the classic recipe

For the classic version adjika tomatoes are not needed. Despite this, the dish has a rich bright color due to red paprika. The seasoning made in this way is perfectly combined with fried meat or poultry.

  • Red capsicum - 1 kg;
  • Hops-suneli - 100 g;
  • Garlic - 300 g;
  • Ground cinnamon - ½ tsp;
  • Ground coriander - 2 tbsp. l .;
  • Walnut - 200 g;
  • Salt (large) - 350 g


  1. First of all, pour the pepper in warm water for 1 hour.
  2. Then drain the water, add spices, garlic and nuts.
  3. Grind everything through a meat grinder or blender.
  4. Mix the adzhika several times and put it in sterilized jars.

Homemade adjika from garlic without cooking

  • Garlic - 400 g;
  • Capsicum - 200 g;
  • Tomatoes - 2 kg;
  • Salt - 1 tbsp. l.


  1. Rinse the tomatoes with hot water, remove the skin. Wash peppers and seeds, and remove all the husks from the garlic.
  2. First chop a tomato with a blender or grinder, salt it. Then the other ingredients and mix thoroughly.
  3. Keep the workpiece in an enamel saucepan with the lid closed on top. Stir the mixture daily for 2 weeks until fermented.
  4. At the end of this period, put in sterilized jars for harvesting for the winter or put in containers with sealed lids in the refrigerator.
Video preparation

How to cook Abkhaz adjika

  • Garlic - 300 g;
  • Hot red pepper - 200 g;
  • Sweet pepper - 100 g;
  • Cilantro - 1 bundle;
  • Dill - 1 bunch;
  • Basil - 1 bunch;
  • Carnation - 15 pcs .;
  • Salt - 1.5 Art. l .;
  • Sterilized banks.


  1. Remove seeds from peppers and twist through a meat grinder. Add the chopped greens and salt to the resulting mixture.
  2. Separately, grind garlic and cloves in a coffee grinder.
  3. The components are well mixed with each other, put in a sterilized container and tighten with lids.

Simple adzhika from zucchini

  • Zucchini peeled - 1 kg;
  • Tomatoes - 200 g;
  • Carrots - 2 pcs .;
  • Garlic - 50 g;
  • Sunflower oil - 60 g;
  • Ground pepper - ½ tsp;
  • Vinegar 9% - 2 tbsp. l .;
  • Salt - 2 tbsp. l .;
  • Sterilized banks.


  1. Wash the vegetables with water, remove the peel, cut into small pieces and place in a large saucepan. Add crushed garlic, salt and oil. Put the capacity on the stove.
  2. When it boils, reduce the heat to low and cook for 30 minutes. Then pour the vinegar and leave to simmer for another 30 minutes.
  3. When the Adjika is ready, make a mass homogenous with a blender, mix and fill the sterilized cans prepared in advance.
Video recipe

Helpful Tips

  • It is better to cook adjika with gloves and, if possible, without inhaling sharp pairs of pepper and other seasonings.
  • Adjika, made at home, can be stored no more than 1 year. Provided that the containers with the product will be kept in a cool and dark place.
  • Seasoning helps digestion and awakens appetite.But too sharp and can cause irritation of the mucosa in the stomach. For this reason, it is not recommended for children, pregnant women, people with gastrointestinal diseases, exacerbations of kidney and liver diseases.

Home adjika is a tasty and healthy addition to any table. Due to its low caloric content and 100% plant composition, it has a positive effect on the body and protects against the harmful effects of viruses.

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