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Cooking tips and tricks

  • Traditional Caucasian adjika does not tolerate tomatoes, because... its essence is hot pepper, richly seasoned with garlic. To create this dressing, both red and green hot pods are used. The red vegetable gives it a spicy flavor, while the green one gives it a special piquancy.
  • The spiciness of the seasoning varies depending on the amount of hot pepper and garlic added.
  • According to all Caucasian rules, the pepper must also be smoked. Although today the cooking rules have been simplified, and fresh pepper is used.
  • When handling hot peppers, wear rubber gloves on your hands to protect them from possible burns.
  • You can remove the seeds from hot red peppers, or you can leave them. They affect the spiciness of the seasoning.
  • Grind all products in a meat grinder or chop with a blender until it becomes porridge. But if you want to make traditional adjika, which was prepared by Abkhazian shepherds, grind pepper, garlic and herbs only by hand, using two stones - a large lower one and a small working one. As a last resort, use a mortar.
  • An important ingredient for real adjika is the seeds and inflorescences of blue fenugreek, which are dried and crushed. This seasoning is called “utskho-suneli”. In addition to it, various other seasonings are added to adjika to taste, for example, cilantro, garlic.
  • If you lightly fry the dry spices in a frying pan without oil, the smell of the finished adjika will be more aromatic.
  • Walnuts, apples, carrots, sweet peppers, zucchini and other products are often added to adjika without tomatoes. They are also rolled through a meat grinder and mixed until smooth.
  • To prepare classic adjika, use only coarse, non-iodized salt.
  • Adjika can be prepared from either fresh or dried pepper. In this case, the fruits are poured with boiling water and kept under pressure for 3-4 hours, and then processed in the usual way.
  • There are 2 types of adjika on sale: dry and in the form of sauce. The first is prepared by mixing dry pepper, spices and garlic. In the form of adjika sauce, it is prepared by processing fresh pepper. It can be raw or cooked. Store raw seasoning in glass jars, always in a cool place, for example, in a cellar or refrigerator. The heat-treated workpiece can be kept at room temperature. Keep the dry spice at room temperature in a dry, ventilated place.
  • Another way to store adjika is freezing. Place it in ice cube trays and freeze. Then place the finished frozen cubes in plastic bags and store in the freezer.
  • Adjika can be used in a variety of dishes. It will decorate even the most simple recipes. They make sandwiches with it, use it to make marinades, season salads with it, add it to casseroles, soups and stews, mix it with mayonnaise to get a tasty sauce, rub it on chicken and bake it in the oven to get a fried crust. Meat, kebabs, sausages, grilled sausages, fried chicken - all these products go well with adjika.

Abkhazian adjika spicy classic

Abkhazian spicy adjika without tomatoes according to the classic recipe of hot pepper and garlic. And in addition to garlic and red hot pepper, they also use herbs and spices.

  • Calorie content per 100 g - 95 kcal kcal.
  • Number of servings - 450 g
  • Cooking time - 1 hour


  • Hot pepper – 250 g
  • Salt - 2 tbsp.
  • Garlic – 100 g
  • Khmeli-suneli - 50 g
  • Ground coriander - 50 g

Preparation of Abkhazian spicy classic adjika:

  1. To follow all the technologies for preparing Abkhaz adjika, let the capsicums dry a little. To do this, place the peppers on paper in a well-ventilated area for 3-4 days without direct sunlight.
  2. Wash the dried pepper pods, dry with paper napkins and cut into two parts. Remove the stalk and remove the seeds as desired: leave or remove.
  3. Peel the garlic cloves, rinse and dry well.
  4. To prepare real Abkhazian adjika, place garlic and pepper in a mortar and pestle and grind well. Also, in modern conditions, you can process products using kitchen assistants: a food processor, blender or meat grinder.
  5. Add salt to the products and grind again in a mortar or swirl in an electrical appliance until the salt is completely dissolved and the mass becomes homogeneous.
  6. Add suneli hops and coriander and grind the mixture again. Traditional Abkhaz adjika uses fenugreek, which is difficult to find on sale, but it is contained in the ready-made spice mixture khmeli-suneli.
  7. Grind or twist the vegetable mass very finely.
  8. Stir the prepared vegetable mixture and spoon into sterilized jars. Pack it tightly and screw on with clean lids.
  9. Place the workpiece in the refrigerator or cellar for storage.

Adjika with tomato, garlic and hot pepper

Adjika with horseradish is distinguished by its tartness and piquancy, and it is prepared very easily and simply. A delicious spicy snack without cooking or sterilization is perfectly stored in the refrigerator or cellar. This appetizer is somewhat reminiscent of horseradish, but still differs in details and ingredients.


  • Tomatoes – 0.5 kg.
  • Bell pepper – 0.2 kg.
  • Hot pepper – 50-70 gr.
  • Fresh garlic – 1 head
  • Horseradish (root) – 50-70 gr.
  • Basil – ½ bunch
  • Cilantro – ½ bunch
  • Granulated sugar – 1 tbsp.
  • Table salt – 1 tbsp.
  • Table vinegar 9% - 1 tbsp.
  1. Rinse all vegetables, herbs and root vegetables under running water, then peel the horseradish root, peel the garlic and make cross-shaped cuts on the tomatoes.
  2. Scald the tomatoes with boiling water, then peel them and place the peeled fruits in a meat grinder or blender. Cut the horseradish root into arbitrary pieces. Remove the stems and seeds from the hot pepper, and then cut it into pieces too.
  3. Grind the bell pepper along with garlic, horseradish, basil and cilantro in a special blender bowl or using a food processor. Control the degree of grinding of products at your discretion so that you like the consistency of adjika.
  4. Place the crushed ingredients from the food processor or blender into a container with crushed tomatoes until pureed. Add granulated sugar, salt and vinegar to the container with all the ingredients. All components of adjika need to be thoroughly mixed and begin to prepare the dishes for storage.
  5. Sterilize jars thoroughly washed in hot water in a microwave or oven, and also boil the screw-on lids. Place raw adjika in dry, hot jars and quickly screw on the lids. The snack can be stored in the refrigerator or cellar for about one year.

Bon appetit and culinary success!

Adjika with apples in its composition is distinguished by its freshness and slight sourness in taste. Since there are an infinite number of recipes for preparing adjika, this method also has a right to exist. If the season turns out to be apple, then it is quite possible to use the fruit for such a dish.


  • Tomatoes – 1 kg.
  • Sweet pepper – 350 gr.
  • Apples – 250 gr.
  • Hot pepper – 2 pcs.
  • Garlic – 1 head
  • Any greens – 1 bunch
  • Vinegar – 100 ml.
  • Salt - to taste
  1. Wash the tomatoes and make cross-shaped cuts on them to remove the skin. Scald the fruits with boiling water, and then carefully remove the skin from them. Wash the sweet peppers and remove seeds and membranes, remove the stalks too.
  2. Peel the garlic, rinse the greens and let them drain and dry. Using thin gloves, rinse and peel the hot peppers; you can leave or remove the seeds - at your discretion.
  3. In a meat grinder, grind hot and sweet peppers with garlic and herbs. Then mince the tomatoes and peeled apples. You can additionally beat the apples and tomatoes in a blender to make the adjika base as creamy as possible.
  4. In a non-metallic container, combine the tomato-apple puree and a mixture of peppers, herbs and garlic. Pour sugar, salt and vinegar into a container. Send the mixture of ingredients to infuse in the refrigerator for three hours to saturate the taste of the snack.
  5. Before placing raw adjika in jars, the dishes must be thoroughly sterilized. The ideal method is a microwave or oven. Adjika needs to be distributed into still hot, completely dry containers and screwed on with sterile lids.
  6. Place the finished Caucasian appetizer in the refrigerator or cellar for long-term storage, but remember that it can be stored for no more than a year.

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Bon appetit!

An appetizing spicy-sweet snack that goes perfectly with any meat dish. The simplicity of preparing this dish lies in the fact that there is no need to cook adjika at all for this recipe. Preparation will take you no more than half an hour in total.


  • Tomatoes – 2 kg.
  • Hot chili pepper – 5 pcs.
  • Sugar – 1/2 tbsp.
  • Table vinegar 9% - 100 ml.
  • Salt – 2 tbsp.
  • Garlic – 4 heads
  1. Before you start preparing sweet raw adjika, you need to prepare all the products necessary for this. Vinegar, sugar and salt need to be measured, then peel the garlic.
  2. The chili pepper needs to be washed (handle it with gloves) and the seeds removed so that the adjika does not turn out too spicy.
  3. Grind the garlic and hot pepper through a meat grinder; Instead of a meat grinder, a food processor or blender is also perfect. Grind the products to such a consistency that you like and feel comfortable eating the seasoning.
  4. Rinse the tomatoes thoroughly in hot water, and then grind with a blender or meat grinder to a consistency acceptable to you. Then add the tomato puree to the other ingredients.
  5. Pour granulated sugar, salt, and vinegar into a container with adjika and mix the ingredients thoroughly. Leave the appetizer to steep for about an hour, and during this time prepare jars with lids.
  6. Thoroughly sterilize jars for sealing raw adjika in a way convenient for you, and also boil the lids. Place the finished adjika in dry sterile jars, and screw the sterile lids tightly onto the jars.
  7. Ready-made spicy-sweet adjika made from garlic and tomatoes without cooking can be stored in the refrigerator or cold cellar for a year. The appetizer is great with bread or potatoes, and it also goes well with meat.

Adjika Georgian for the winter

Adjika without tomatoes from red hot peppers in Georgian for the winter at home. Moderately spicy, good for any dish.


  • Khmeli-suneli - 70 g
  • Hot chilli pepper - 2 pcs.
  • Garlic - 1 clove
  • Cilantro, coriander - 1 tsp.
  • Dill - 1 g
  • Parsley - 1 g
  • White wine vinegar 3% - to taste
  • Coarse salt - to taste
  • Walnuts – 20 g

Preparing Georgian adjika for the winter:

  1. Wash, peel and mince the hot peppers.
  2. Peel the garlic and pass through a meat grinder.
  3. Mix chopped pepper with garlic in a deep container and add spices: coriander, cilantro and suneli hops.
  4. Peel the walnuts, grind them in a mortar, add them to the ingredients and mix everything.
  5. Wash and chop the greens (parsley and dill).
  6. Sprinkle adjika with a mixture of salt and pour in vinegar. Mix to form a thick and moist paste.
  7. Place Georgian adjika in a tightly sealed glass or ceramic container and store it in a cool place.

Adjika from red hot pepper without vinegar

Adjika from red hot pepper for the winter without tomatoes and vinegar. Spicy lovers will definitely enjoy this fiery sauce. This is a great addition to any chicken, meat or fish dish.


  • Bell pepper – 2 kg
  • Hot chilli pepper – 500 g
  • Garlic – 300 g
  • Salt - 20 g

Preparation of adjika from red hot pepper without tomatoes and vinegar:

  1. Rinse the bell pepper thoroughly with running water, as... adjika will not be heat treated, and the remaining dirt on the fruit will spoil the taste of the finished sauce. Cut the vegetables and remove the stems and inner seeds.
  2. Peel the garlic, rinse and pass through a meat grinder or through a special press.
  3. Cut off the stalk of the hot pepper and grind the fruit itself through a meat grinder. You don't have to remove the seeds if you want a spicy flavor.
  4. Place the resulting mass in a saucepan, add salt, stir and cover with a lid. Leave the adjika at room temperature (not in the refrigerator) for 3-4 days to allow the fermentation process to begin. Stir the seasoning twice a day.
  5. Wash the jars thoroughly with detergent and scald with boiling water. Rinse the lids well, although regular nylon lids will do. Pour adjika into prepared clean jars and close the lids tightly.
  6. Store adjika in a cool, dark place: refrigerator or cellar. Thanks to the large amount of hot capsicum and garlic, it keeps well all winter.

Green adjika

Bright, juicy, fresh and piquant preparation for the winter - green adjika without tomatoes for the winter. The bright emerald-colored seasoning will attract the attention of everyone tasting it.


  • Dill - 150 g
  • Parsley - 150 g
  • Horseradish - 240 g
  • Celery – 500 g
  • Hot green pepper – 300 g
  • Garlic - 80 g
  • Salt - 10 g
  • Vinegar essence – 5 ml

Preparation of green adjika:

  1. Wash the leaves of horseradish, parsley, dill, celery under running water and dry with a paper towel. Chop the dill along with the stem, and chop the parsley, celery and horseradish only the leaves.
  2. Remove seeds and stems from green peppers and rinse under running water.
  3. Peel the garlic.
  4. Grind all the products using a meat grinder and salt the resulting mass.
  5. Stir and make a small well in the center. Leave the mixture for 10 minutes to allow juice to form in the cavity.
  6. Then pour in the vinegar essence and stir everything thoroughly.
  7. Leave the mixture for an hour and pour into clean and dry jars. Screw the lids on and place them in the refrigerator for storage.

Adjika in Armenian

Unlike adjika, which is heat-treated, more vitamins are retained in the adjika seasoning made from tomatoes without cooking.


  • ripe tomatoes – 5 kg;
  • garlic – 1 kg;
  • bitter capsicum – 500 gr.;
  • salt.


Peel the garlic. Cut out the core of the pepper. Rinse them thoroughly. Peel and cut peppers using rubber gloves, especially if you have sensitive skin.

Wash the tomatoes and remove the stem. Peel the skins and make cross-shaped cuts on their surface. Fill with boiling water and hold for 5 minutes. The skin is easily removed after this manipulation. Cut the tomatoes, garlic and pepper into pieces and grind them using a meat grinder.

Salt the tomatoes to taste before mincing the pepper and garlic, otherwise you won’t taste the salt. Mix the resulting mass until a homogeneous consistency is formed and leave in an enamel bowl for 10-15 days for the adjika to ferment. Stir it daily.

Place the finished adjika into jars. Cover tightly and store in a cool place.

Boiled adjika from bell pepper for the winter

Adjika made from bell peppers without tomatoes for the winter is distinctly hot, so it will appeal to lovers of spicy and spicy food.


  • Sweet bell pepper – 1 kg
  • Hot pepper - 2 pods
  • Vinegar 6% - 5 dl.
  • Sugar - 6 dl.
  • Garlic - 1 head
  • Salt - 1 dl.
  • Paprika - a pinch
  • Coriander - a pinch
  • Greens - a few sprigs

Preparation of boiled adjika from bell pepper for the winter:

  1. Cut out the stem of the sweet bell pepper, divide it in half, scrape out the seed box, rinse and dry.
  2. Cut off the tails of hot peppers, wash, dry and chop into circles. You can leave the seeds, their presence will make the taste of adjika sharper.
  3. Cut large cloves of garlic into smaller pieces, and leave small ones whole.
  4. Wash and dry the greens.
  5. Place peppers (sweet and hot), herbs and garlic in the bowl of a food processor or blender and puree to obtain a homogeneous thick mass.
  6. Place the resulting mixture in a saucepan, place on the stove and bring the adjika to a boil.
  7. Add sugar, salt to taste and add all the spices: paprika and coriander.
  8. Reduce heat and cook adjika for 20-30 minutes, stirring occasionally.
  9. Pour in not very concentrated vinegar, mix, package in pre-sterilized jars and immediately tighten with screw caps. Store jars in the cellar.

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Adjika without cooking with apples

A moderately spicy version of preparing adjika without tomatoes and cooking with apples for true gourmets. It is easy to prepare and extremely healthy!


  • Hot chilli pepper – 450 g
  • Garlic - 8 cloves
  • Apples – 100 g
  • Cilantro, coriander - 15 g
  • Dill - 10 g
  • Basil – 10 g
  • Thyme – 5 g
  • Thyme – 5 g
  • Salt - to taste
  • Walnuts – 50 g
  • White wine vinegar - 1 tsp.

Preparation of adjika without tomatoes and cooking with apples:

  1. Wash hot peppers, remove seeds and mince twice.
  2. Peel the apples, remove the seeds and also grind through a meat grinder.
  3. Add wine vinegar to the mixture and stir.
  4. Peel the garlic, pass through a press and add to the pepper mixture.
  5. Prick all the dry spices in a frying pan, grind in a blender and place together with salt in the vegetable mixture.
  6. Pierce the walnuts in a clean and dry frying pan, chop finely and add to the mixture. They will give adjika greater viscosity.
  7. Mix everything and place it on pre-sterilized forms. Close the lids and put them in the refrigerator or cellar.

Adjika raw without tomatoes with walnuts

A vitamin supplement that will delight you during the winter cold and total vitamin deficiency - raw adjika without tomatoes with walnuts. It couldn't be easier to prepare, because... it doesn't need to be boiled.


  • Bell pepper – 1 kg
  • Hot bitter pepper – 200 g
  • Garlic – 200 g
  • Walnuts – 200 g
  • Coarse salt - 2/3 tbsp.

Preparation of raw adjika without tomatoes and walnuts:

  1. Wash the bell and hot peppers, remove the stems and chop in a food processor along with the peeled garlic cloves.
  2. Pierce the walnuts in a clean and dry frying pan, then peel and grind with a blender into fine crumbs.
  3. Add salt and nuts to the mixture and leave for 1 hour.
  4. Transfer raw adjika without tomatoes and walnuts into dry, clean jars and secure with sterile lids.

Special recipe for adjika from zucchini


  • Peeled zucchini – 3500 g;
  • Tomatoes – 2000 g;
  • Carrots – 0.7 kg;
  • Pepper – 0.7 kg;
  • Sugar – 0.5 tbsp;
  • Salt – 450 g;
  • Sunflower oil – 1.5 tbsp;
  • Vinegar – 120 g;
  • Garlic – 6 pcs.;
  • Ground red pepper – 3 tbsp. l.

To prepare homemade adjika from zucchini, you will need to thoroughly wash, peel, and grind all the ingredients in a meat grinder. Remember that the garlic should be crushed separately in a garlic press. When all the ingredients are mixed, you need to add oil and spices. After thoroughly mixing the contents, move it to the fire and allow it to boil. Next, reduce the heat and cook for about 40 minutes. After long cooking, add fine garlic and continue cooking for about 5 minutes. Next, add vinegar and leave the pan on the fire for just a couple of minutes. After you have put it in jars, you can roll it up or simply move it to the refrigerator. Homemade adjika made from zucchini is ready!

Adjika with bell pepper and horseradish

Raw adjika from bell peppers without tomatoes is an interesting recipe for a tasty, bright, aromatic preparation that can be stored in the refrigerator all winter.


  • Bulgarian sweet pepper – 700 g
  • Hot pepper - 1-2 pcs.
  • Garlic - 3 heads
  • Vinegar 9% – 50 ml
  • Sugar - 1 tbsp.
  • Salt - 1 tbsp. l.
  • Horseradish - 1 root

Preparation of adjika without tomatoes with bell pepper and horseradish:

  1. Cut sweet and hot peppers in half. Do not remove the seeds, they will add zest and aroma to the adjika.
  2. Peel the garlic and peel the horseradish root.
  3. Pass the peppers, horseradish and garlic through a meat grinder.
  4. Add salt, sugar and vinegar to the chopped vegetable mass.
  5. Mix the resulting mass thoroughly and leave for 15 minutes.
  6. Rinse the jars thoroughly and place the prepared raw adjika in them. Cover them with a nylon lid and leave them warm for 1-2 hours. Then close the jars with these lids and store them in the refrigerator.

How to cook raw adjika

The beauty of raw adjika lies not only in its excellent taste and incredible aroma, but also in its instant preparation. All products are taken in arbitrary quantities, everyone can choose according to their taste. But you need to keep in mind that raw adjika can be stored well in the refrigerator for about 1 month, and if someone wants to use it longer, throughout the winter, then it can be boiled or frozen. I prefer to freeze, since when frozen, raw adjika completely retains its taste, color, and aroma.

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