Adjika is a very popular seasoning. It is able to decorate any meat dish, adding special notes to it, so that it will surprise with a new and unique taste and aroma. It is best to engage in the preparation of this seasoning in the summer, when the vegetables are full of sun and juiciness. For its preparation does not require much effort, and we will provide you with a recipe for delicious adzhika in this article.
Tomatoes and peppers for preservation: features of choice
When choosing vegetables, one should first of all pay attention to their appearance. They should be spotless, rot, have a uniform color, pleasant and characteristic, faint aroma. 
Pepper
When choosing this vegetable for twists, it is best to opt for red varieties. They contain a large amount of vitamins C, A and R. Green pepper is good for fighting cholesterol, and yellow is rich in potassium and phosphorus.
Before purchasing, you need to break the stalk a little: in case the vegetable is fresh, drops of liquid will appear on it. The tail should be green and elastic.
The wall thickness should be 8-9 mm, and the weight should be about 100 g. The heavier the vegetable, the juicier it is. 
Tomatoes
Choosing tomatoes, you should pay attention to their maturity. The color should be uniform, without green or white spots near the ass.
For the preparation of adzhika such varieties of tomatoes as "Honey", "Little Red Riding Hood", "Gina", "Siberian Early", "Golden Domes", "Labrador", "Jubilee Tarasenko", "White filling" are well suited.
Tomatoes must be the correct form and have a pleasant aroma. 
Hot peppers
Each pod should have a bright and saturated color, to be dense. The surface of the pepper should be smooth, without wrinkles and tainted areas.
Did you know? Adjika - “salt” from the Abkhazian, and not spicy seasoning, which at the origins had the interesting name apyrpyl-dzhika ("pepper salt") and adjyktyattsa ("salt, ground with something"). Initially, this dish was prepared only from salt, pepper, spices and spices, and modern cooks have already enriched it with tomatoes, onions, apples and carrots.
Recipe adjika of tomatoes: a step by step recipe with photos
There are many recipes for home-made products that can be found in the culinary literature, found on Internet forums or viewed in video blogs. Each housewife certainly can boast her cooking secrets, adding not only vegetables and spices to her dish, but also a little warmth and love.
Learn also how to make real sharp adjika, squash adjika, apple adjika, mushroom adjika.
Today we will get acquainted with one of the simplest and most popular on the Web recipes for making adjika from tomatoes without heat treatment. The dish according to this recipe has a moderately spicy taste and can be stored in the refrigerator for the whole winter.
Adjika without heat treatment: video
Important! Products for adjika of tomatoes without heat treatment should be of good quality, not spoiled. If tomatoes or peppers have defects, they must be removed.
Grocery list
For the preparation we need the following ingredients:
- tomatoes - 500 g;
- Bulgarian red pepper - 125 g (2 large fruit);
- hot red pepper - 30 g;
- garlic - 30 g (5-6 cloves);
- salt - 1 tsp;
- sugar - 65 g;
- Apple vinegar - 65 g.
What you need in the kitchen
From the kitchen utensils we need:
- meat grinder (blender);
- large glass (enameled) pan;
- wooden spoon;
- 0.3 liter glass jars - 3 pcs .;
- screw caps (kapron) - 3 pcs.
Procurement process
To cook our dish, you need to perform the following steps:
- Clear the Bulgarian pepper: cut off the tail, remove all the inside.
- Prepare hot peppers by cutting only the stalks.
- Tomatoes trim the ass. The peel is not removed.
- Peel the garlic.
- Bulgarian pepper cut into 4 parts, hot pepper - 2, tomatoes - in half.
- Mince the Bulgarian and bitter pepper, garlic and tomatoes. It is necessary to alternate products so that their juice and flavor mixed in the process of grinding. The result is a thick porridge of vegetables. If the tomatoes were more succulent, then the seasoning will be more liquid.
- Add salt, sugar and vinegar to the mixture of vegetables, mix well with a wooden spoon (so that the resulting product does not oxidize or deteriorate, since it will not be subjected to heat treatment).
- Prepare dishes for spin. To do this, it must be thoroughly washed and doused with boiling water, then turned over and allowed to drain. In the same way it is necessary to process and covers.
- Fill the jars with adzhika, close them with hot screw caps, but you can do it with nylon.
- Store in a fridge or in a very cold basement.
Important! Using a blender in cooking, the adjika becomes more fluid and uniform. By twisting the ingredients on a conventional or electric meat grinder, the texture of the food is partially preserved, and we can see what we eat. The dish turns out appetizing and beautiful.
Features and rules of storage adzhika
Fresh adjika has a special, unique aroma and taste, so many housewives prefer to cook this seasoning, without exposing it to heat treatment. Thanks to natural preservatives (garlic, hot pepper and salt), it can be stored for several months in the refrigerator and remain as tasty.
Dish without cooking can be stored in a very cool cellar.
Did you know? Healers in Abkhazia used the original adjika as a drug to treat various diseases of the stomach and intestines. Its components normalize the metabolism and blood circulation process.
What to bring the workpiece to the table
Traditionally, it is customary to serve adjika to meat dishes, among which, of course, lead is grilled meat, pork kebab, lamb, chicken wings and thighs cooked on the grill, and much more.
Find out also what else can you make from tomatoes: jam, salad for the winter, how to pickle, ketchup, sun-dried tomatoes, tomato juice.
This seasoning is also added to vegetable dishes: well, it is in perfect harmony with boiled potatoes in uniform, fried eggplants and zucchini.
Interestingly and the combination of adzhika with fish.
It can be used as a separate dish, and it can also be simply eaten with bread. The use of adjika as a supplement to salads, stews, soups and borsch is popular, it also harmonizes well with rice and beans. 
We advise you to try to cook adjika, following our recipe, and to please yourself and your loved ones with another culinary dish that can decorate any everyday and even festive table.
