16 step-by-step recipes for hot pepper adjika for the winter

16 step-by-step recipes for hot pepper adjika for the winter

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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 one. If you want something spicy, you can try hot pepper adjika recipes for the winter.

Features of cooking adjika from hot pepper for the winter

Adjika is a unique product that does not have to be cooked, but at the same time 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 flavorful and tender. To make the conservation a fragrant, rich red hue, you need to choose the ripe tomatoes and use more spicy greens.

Rules for the selection and preparation of ingredients

Only ripe and good vegetables should be used to prepare the preserves. Tomatoes should be strong and fleshy, with thin skin. If the skin is thick, it is better to remove it. Hot chili can be peeled or left on. It depends on your taste preference. Garlic can be finely chopped or ground in a blender. Various herbs can be added as desired.

How to prepare a container?

Banks are thoroughly washed beforehand with soda or soap. Before laying the conservation, they are sterilized. If you do not plan to store adjika for a long time, it is not necessary to sterilize the jars.

The best cooking methods

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

Classic spicy adjika

What you need to prepare a 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 snack for the winter:

  1. Peel the tomatoes.
  2. Chili can be stripped of seeds or left with them.
  3. Rinse the greens, peel the garlic.
  4. Put the tomatoes, chili and garlic in a blender, chop until smooth.
  5. Chop the greens, pour into the workpiece.
  6. Salt to taste.
  7. Boil the preservation for 20 minutes.

Arrange the finished preservation in jars and wait until they cool down. Then they can be removed to the cellar or onto the balcony.

Option without heat treatment

What you need:

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

Cooking snacks:

  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. Put everything in a blender and chop until smooth.
  4. Transfer the refueling to cans, close the lids.


What is required for cooking:

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


  1. Chop the chili, put in a blender, add vinegar. Grind.
  2. Transfer walnuts, bell peppers and fresh dill to the mass. Grind again until smooth.
  3. Then 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 into the refrigerator.


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


What you need to take:

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

How to cook:

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


To make a bitter sauce, you need hot chili, garlic, and a bunch of fresh cilantro, dill, and basil. Grind everything in a blender. Finally, add a little vinegar and salt to taste. For aroma, you can fall asleep with suneli hops.

From peppers

This recipe will require 500 g of hot peppers, a bunch of fresh dill, 1 head of garlic, salt to taste. Grind the garlic and pepper. Chop the greens. Mix everything thoroughly, salt at the end.

With horseradish

What you need:

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

Twist the horseradish root. Grind the garlic tomatoes with a blender. Then mix everything, do not forget to add salt. Transfer to jars.

With onions and carrots

What you need:

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

How to cook:

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

With horseradish and apple cider vinegar

What you need to take:

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

Twist the tomatoes with garlic in a blender. Twist horseradish through a meat grinder. Mix it with tomatoes, salt. Transfer to banks.

A simple recipe

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

With eggplant

What do you need:

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

How to cook:

  1. Twist all vegetables through a meat grinder. Pour in oil and salt, mix.
  2. Put the pan on the fire, cook for 1 hour.
  3. At the end of cooking, pour in the vinegar.
  4. Transfer the finished conservation to the banks and roll them up.

With zucchini

This recipe is similar to the previous one in the method of preparation and ingredients, only instead of eggplant, they use zucchini.

With apples

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

With celery


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

Grind vegetables, transfer to a saucepan. Cook for 35 minutes. At the end add chopped greens, salt, add sugar and vinegar. Cook for another 4 minutes. Divide into banks.

With plums and apples

This recipe will require everything the same as for the previous one. Only in addition you need to take plums, hops-suneli and fresh herbs. Chop tomatoes, apples, plums, garlic and chili. Transfer the vegetable mass to a saucepan, add the suneli hops. Cook after boiling for 40 minutes. At the end add sugar and vinegar and season with salt.

Where is the best place to store adjika?

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

Watch the video: How to Overwinter Chili Pepper Plants an easy guide HD (July 2022).


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