Adjika from bell and hot peppers with tomatoes

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to prepare adjika from bell and hot peppers with tomatoes for the winter? Prepare your food. Wash the vegetables thoroughly with a brush under running water. Dry the greens after washing to remove excess moisture. Peel the garlic. Cut tomatoes and peppers into slices. The amount of hot pepper can be changed to your taste, and you can also supplement adjika with various favorite spices.

2. STEP 2

   

   Pass the tomatoes with their skins through a meat grinder. Or, if you wish, you can remove it first by pouring boiling water over the tomatoes. Instead of a meat grinder, you can use a blender. Pour the tomato mass into a thick-bottomed saucepan, bring it to a boil and cook over low heat for half an hour, stirring.

3. STEP 3

   

   Grind bell and hot peppers as well. Finely chop the parsley with a knife.

4. STEP 4

   

   Add crushed pepper and chopped parsley to the tomato mixture. Stir the mixture, let it boil and cook for 20 minutes, stirring.

5. STEP 5

   

   Add vegetable oil, salt and sugar to the boiling mass and stir.

6. STEP 6

   

   Cook for another 10 minutes, stirring constantly so that the mixture does not burn.

7. STEP 7

   

   Chop the dill. Grate the garlic or pass it through a press.

8. STEP 8

   

   Add dill and garlic to the boiling mixture and cook for another 15 minutes, stirring.

9. STEP 9

   

   Sterilize jars and lids in a way convenient for you. Fill the hot jars with adjika and immediately roll them up. Turn the jars upside down, cover them with a blanket and leave them to cool for a couple of days. Then store it in a cellar or closet. From this amount of ingredients I got seven 0.5-liter jars. Happy preparations!

Comments on the recipe

artemia

14.11.2023

4.5

Real hot adjika is prepared without tomatoes and bell peppers. But this is for those who love a fiery taste!

Maystin

14.11.2023

4.6

Great recipe! You can’t do without adjika in winter. This is an excellent aromatic sauce that will enhance the taste of any dish. True, I didn’t add parsley or dill. I wanted the taste to be as tomato-like as possible without aromatic notes of greenery. And I added half as much sunflower oil. Adjika did not burn. Now I’m looking forward to it when it’s my turn to open the jars in winter

Silvia

14.11.2023

4.8

An excellent adjika recipe: tastier and cheaper than buying it in a store. Of course, it will take more than 1 hour to prepare, but it’s worth it, because... Adjika for meat is simply necessary and the best option (from my point of view). When I prepare adjika for longer storage, I sterilize it in jars a little more, and then roll up and turn the jars over.

Elena

14.11.2023

4.5

Last year I closed it for testing. Everyone who was treated to this adjika last year is asking for the recipe this year.

Zarina

14.11.2023

4.8

Great recipe. The first time I turned it on for the winter. Everything in moderation. Only I added more vinegar and a little less oil. And it’s just the perfect ratio of ingredients. Thank you!

fatdenis

14.11.2023

4.8

Thank you very much to the author for such a delicious recipe! Absolutely everyone liked it!