Recipes for winter preparations from bell peppers

Hot peppers, preserved for the winter, are an excellent appetizer for various meat dishes. Since it has the unique property of enhancing the taste of these dishes, true connoisseurs always have a jar of this spicy vegetable in stock.

Hot pepper stimulates the production of the hormone of joy (endorphin), and also has a beneficial effect on the nervous system, helps relieve pain, helps cope with stress, stimulates blood circulation and keeps the nervous system in good shape.

Hot pickled peppers for the winter - a simple recipe

This recipe for pickling hot peppers differs from others in the presence of vegetable oil in its composition. Adding oil to the marinade at the end of cooking or directly into the jar reveals the most delicate taste of the prepared snack. Try it!

Ingredients:

Red hot pepper – 2 kg.
Garlic – 6–8 cloves.
Vegetable oil – 2 tbsp. l.
Sweet peas – 5–6 pcs.
Bay leaf – 4–5 pcs.
Rock salt – 3 tbsp. l. (with a slide).
Sugar – 5 tbsp. l.
Coriander – 1 tsp.
Vinegar 9% – 70 ml.
Water – 3 l.

Cooking process:

Rinse the pepper well with cold running water.
We cut up the peppers. Cut off the stalk with the upper thick part of the pulp. Carefully remove the seeds. Cut the peppers in half lengthwise.
Prepare the marinade. Boil the required amount of water, pour salt and sugar into it, add all the spices (allspice, bay leaf and coriander, crushed into small pieces).
Cook the marinade over low heat for 10 minutes.
Place the prepared peppers in jars and fill them with hot marinade. Soak the peppers in the marinade for 10 minutes. Pour the marinade back into the pan and bring to a boil. Add table vinegar and the required amount of vegetable oil to the marinade.
Pour the resulting marinade over the pepper. We roll up the jars with lids. Cover with a warm blanket and leave until completely cool.

You can enjoy the wonderful taste of your pickled peppers in winter by serving them with various meat and vegetable dishes.

Classic caviar recipe

Caviar made from bell peppers and tomatoes is a classic recipe. It will be an excellent addition to the main dish, especially in winter when there are not enough vegetables. And also a wonderful dressing for soup.

Recipes for preparing hawthorn for the winter

Ingredients:

Pepper – five kilograms.
Tomatoes – a couple of kilograms.
Salt - two dessert spoons.
Sugar - half a glass.
Sunflower oil - one glass.
Red chili pepper - two pods. But you can reduce the amount if there are no fans of spicy food.
Garlic - one head. It won’t add much spice, but the aroma will be indescribable.
Vinegar 9% - one dessert spoon.

Caviar made from bell peppers and tomatoes is a classic recipe
. Recipe:

The pepper needs to be washed. Remove tails and seeds. Cut into small pieces.
Scroll them through a meat grinder.
Combine peppercorns and oil in a large saucepan.
Place on low heat and simmer for half an hour.
Tomatoes are peeled. To do this, you need to pour boiling water over them, then the skin will easily peel off on its own.
Pass the peeled garlic and tomatoes through a food processor.
Chili can be destemmed and chopped through a food processor. Or cut into thin slices diagonally. This way it will retain its aroma, taste and pungency.
A mixture of tomato and spices is added to the pepper.
Cook for another thirty minutes. Until the caviar thickens and acquires the consistency of tomato paste.
Afterwards it needs to be sugared and salted. Cook for 10 minutes.
Carefully pour in the vinegar and stir thoroughly.
The jars need to be sterilized and filled with hot pepper caviar.

Roll up and let cool. Then put it in a cool place.

Classic pickled hot peppers

To prepare the dish you will need to prepare the following ingredients:

burning pods;
salt and sugar 40 g each;
vinegar 30 ml;
spices (garlic, currant and cherry leaves, dill, horseradish or cloves).

It's easy to prepare peppers:

Preservation begins by preparing the marinade: salt and sugar are dissolved in water and brought to a boil;
peppers and spices are laid out in containers;
Pour the prepared marinade over the vegetables for 6 minutes;
pour the liquid into a saucepan, bring it to a boil again and pour it into jars (the procedure is repeated twice);
after the marinade has been poured in for the last time, add vinegar;
At the last stage, it remains to seal the jars hermetically.

Preparing pickled peppers with oil, sugar and vinegar

Vegetables marinated according to the following recipe are moderately spicy and sweet and sour. Your loved ones will definitely like this cold dish, so try this cooking option.

Ingredients:

2 kg of sweet pepper;
200 ml sunflower oil;
200 g sugar;
150 ml 9% vinegar;
50 g garlic;
Black peppercorns;
50 g salt;
800 ml water.

The output should be four 0.5 liter jars.

Step-by-step preparation

First, let's make the marinade. Pour water, vegetable oil into a saucepan, add salt, sugar, and black pepper, about 5 pieces. Mix everything well and put on the stove.

Meanwhile, chop the garlic to your liking. We clean the bell pepper from seeds and cut out the stalk. Then cut the vegetables into strips or into pieces of another shape that you like best.

When the marinade boils, add table vinegar to it. Stir and after boiling again, add the sweet pepper. When the marinade boils again, add the garlic and stir gently so as not to break the vegetables.

If you like crispy vegetables, cook for 5 minutes. And if you prefer a softer snack, then remove from the stove after 10 minutes.

After this, distribute the pepper among the jars and add the garlic. Bring the marinade to a boil and pour it into the jars, which we seal tightly with lids.

Cover the jars upside down with a warm blanket or towel. Leave in a warm place until the workpiece has cooled completely.

Hot pepper for the winter with oil and vinegar

In general, hot pepper is considered the main vegetable in Georgian national cuisine. Not a single feast or ordinary dinner is complete without it.

What you need for preparation:

Spicy fruits – 2.5 kilograms;
Garlic – 2/3 cup;
Sunflower oil – 250 grams;
White wine vinegar – 0.5 liters;
Parsley – 0.5 bunch;
Granulated sugar – 100 grams;
Celery – 150 grams;
Salt - at your discretion;
Spices – a pinch.

Let's start cooking:

Prepare the marinade: table vinegar, granulated sugar, rock salt and sunflower oil are heated to a boil in an enamel bowl.

Place ½ of the peppers in the boiled marinade and cook for seven minutes, then take out and boil the second part.

Finely chop the remaining ingredients, add them to the peppers and pour in the marinade. Place in the refrigerator to infuse for twenty-four hours.

After the allotted time, drain the marinade and place the fruits in prepared jars. The filling is brought to a boil and poured into the peppers again. We roll up the containers with tin lids.
The jars are turned over and cooled. Then take them to a cool basement for storage.

Winter preparations from bell peppers

Fans of squash caviar will definitely like the following recipe. This unusual caviar made from peppers with other vegetables can be eaten plain, with bread, and of course, with any side dishes, be it potatoes, pasta or rice. Unusual preparation of bell peppers for the winter, recipes in detail.

To prepare delicious caviar you will need:

2.5 kilograms of red pepper;
200 grams of tomatoes;
250 grams of onions;
150 grams of carrots;
1 celery root;
1 parsley root;
1 teaspoon ground black pepper;
1 teaspoon ground allspice.

The cooking recipe is as follows:

Peppers must be cooked in the oven. To do this, it is first washed, then sent to the oven. Peppers are cooked for no more than 20 minutes at 200 degrees. It is necessary to monitor them so that they do not overcook and get them out on time.
The finished peppers are cooled so that they can be peeled and the insides removed without getting burned.
After this, pass the bell pepper through a meat grinder, or use a blender to chop vegetables.
Finely chop the onion and fry until golden brown.
We also finely chop the parsley roots and celery and fry them.
Now we need to do the tomatoes. They are cleaned, crushed, and boiled in a suitable container until boiling, then left on the fire for another five minutes.
Add everything else - vegetables, onions and celery and parsley roots to the tomatoes and simmer over moderate heat for no more than 10 minutes.
Divide the mixture into jars. They must be sterilized: 30 minutes for a one and a half liter jar, and 40 minutes for a one liter jar. Be sure to keep the jars for this time - caviar is demanding in terms of preparation and storage.

But if you do everything correctly, it will delight you and your family with its unique taste for a long time.

The preparation time is very short, and any housewife wants to get as much done as possible. So everyone is trying to prepare a lot of tasty and healthy salads, canned food and pickles. Save pieces of summer in jars, and then throughout the long, cold winter remember that warm and pleasant time with joy. Summer ends very quickly, but gives us a lot. And the main thing is to have time to use it to the maximum. And with such recipes it’s very easy, simple, and most importantly – extremely tasty!

You may also be interested in pickling cabbage and rednecks for the winter.

Hot peppers, marinated whole without sterilization

A recipe that captivates with its simplicity of execution, observing the correct proportions, you will get a wonderful appetizer for meat and first courses.

Take:

Hot peppers.
Water – 5 glasses.
Salt – 2 large spoons.
Sugar – 3 spoons.
Table vinegar – half a glass.
Dill, bay leaf, allspice, cloves, mustard seeds, parsley - choose spices at your discretion.

Marinate:

Wash the pods, dry and cut off dry ends. Please note: pruning should be done carefully so as not to damage the integrity of the pod. Don’t touch the tail - you’ll hold the treat by it.
Place the spices on the bottom of the jar and fill it with pepper pods to the top.
Boil water, pour into the jars and leave to steep for half an hour.
After this time, pour this water into a saucepan, boil with salt and sugar, and return it back to the jar.
Repeat this manipulation again, pour vinegar on the last one.
Roll the workpiece under an iron or nylon lid. Lately, I have adopted the habit of sealing preserves in jars with screw-on lids. They cost excellent, just a tip: pour the marinade to the top so that it overflows, and twist.

Recipe for hot pepper in tomato

I call the preparation a tomato bomb, although the juice slightly softens the spiciness of the pickled peppers.

You will need:

Hot pepper – 1 kg.
Tomato juice with pulp, purchased or prepared yourself - 2.5 liters.
Salt – 30 gr. (spoon with top).
Sugar – 90 gr.
Ground pepper - ¼ teaspoon.
Garlic, gruel - large, topped spoon.
Vinegar 9% - tablespoon.
Sunflower oil - one and a half glasses.
Lavrushka – 5 pcs.

Marinate hot peppers in tomato:

Cut the pods and put them in jars.
Add salt, bay leaf, sugar to tomato juice and cook for 20 minutes. add garlic, pour in vinegar, let it boil.
Pour the boiling marinade into a jar and roll up.

Pickled peppers in 20 minutes

This recipe holds the record for the fastest preparation time. Just half an hour, and the pickled pepper is ready to serve.

TOP 5 best pickled butter recipes

Ingredients:

Pepper – one and a half to two kilograms.
Sugar - a little more than half a glass.
Vegetable oil - half a glass.
Salt - two dessert spoons.
Vinegar 9% - eight dessert spoons.
Garlic - to taste.
Dry dill - optional.

This recipe holds the record for the fastest preparation time
. Recipe:

The pepper must be cleared of its tail and seeds. Cut into quarters.
Boil a liter of water. Add salt, sugar, vinegar and prepared bell pepper to it.
Boil for another 16 minutes.
Remove the vegetables with a slotted spoon and transfer them to a marinating container.
Add garlic and dill there.
Pour marinade from the pan.
Close tightly and wait for the jar to cool completely.

Afterwards it can be stored in the refrigerator or served immediately.

Hot peppers for the winter with honey

This appetizer has an interesting floral aftertaste, and despite the pungent taste of the fruit, it is very pleasant, and when you bite it with meat, you understand that this is the perfect combination of ingredients.

Product composition:

Hot pepper – 5000 grams;
Bee honey – 1 glass;
Table vinegar – 6% 1000 grams;
Refined butter – 1.5 cups;
Rock salt – 1 tablespoon;
Garlic – 15 cloves;
Various spices - at your discretion.

Let's start cooking:

We wash the sharp fruits and put them in sterilized jars. We prepare the filling from table vinegar, refined vinegar and rock salt.

We put bee honey in the proportion of two tablespoons to one glass of vinegar.
Although if you like it sweet or, on the contrary, lack sweetness, you can adjust it to your taste.
We close the jars with plastic lids and transfer them to a cool cellar for long-term storage.

Delicious snack recipe

Peppers marinated in oil will be an excellent appetizer and addition to the main dish. It will delight your household and surprise your guests.

Ingredients:

Sweet pepper – six kilograms.
Sugar – 200 grams, that’s about one glass.
Salt – 100 grams, which is approximately half a glass.
Sunflower oil - two to three glasses.
Table vinegar 6% - half a glass.
Garlic – one head, but you can have more if you like it spicier and more aromatic.
Greens (parsley, dill, basil, cilantro) - to taste.

Peppers marinated in oil will be an excellent appetizer and addition to the main dish
. Recipe:

The bell pepper needs to be washed well and removed from the stalk and seeds. Cut each into four slices and let dry. This is a must, as even a drop of water can ruin the entire recipe.
Then transfer it to a large saucepan and add oil.
Add salt, sugar and vinegar.
Boil the vegetable in the oil marinade for 20 minutes.
Add garlic and herbs. Basil goes especially well with pepper. It gives a pleasant spicy taste, but it is better not to overdo it.
Boil for another six minutes.
The jars need to be washed and dried. Do the same with the lids. Water ingress into the workpiece is unacceptable.
Pack the vegetables and pour the oil marinade over them.
Close the jars tightly with lids and leave to cool.

Afterwards, the workpiece can be stored in the refrigerator.

Armenian hot pepper - quick recipe

There are not enough spicy impressions in life - prepare a fiery marinated appetizer in Armenian style for the winter. In the Caucasus, pepper is treated with adoration; not a single more or less serious meal is complete without it. They are grown in large quantities, fermented, and pickled. They are affectionately called “tsitsak” and are picked at an early stage, when the pods are light green and not too hot. Just right for meat and borscht!

You will need:

Tsitsak – 3 kg.
Garlic – 250 gr.
Sunflower oil – 350 ml.
Apple cider vinegar – 500 ml bottle.
Salt – 100 gr.
Parsley - 2 bunches.

Step-by-step preparation:

Wash the pods and cut a cross at the base, place in a wide container.
Chop the parsley, grind the garlic into a paste, add salt to the mixture, stir well and place the peppers there. Marinate for a day, covered.
Combine vinegar and oil and fry the peppers in the mixture in small portions.
Place the fried pods in liter jars and sterilize after boiling for 20 minutes.
Move the cooled workpiece into the cold. After a day, try it and admire it. It burns and makes you go crazy, but it’s impossible to tear yourself away.

Recipe for marinated bell peppers in oil, Caucasian style

Try using another option for preparing for the winter. The snack turns out incredibly tasty. Perhaps this is the method you like best.

You can find step-by-step instructions for pickling sweet peppers in the following video:

Always check the seals of the jars. Therefore, after rolling, turn them upside down. Bon appetit!

In the article we looked at almost all the most common recipes for pickled peppers. Now in winter you will always have a healthy snack. It will not be superfluous on the festive table.

Delicious recipe! Pizza with puff pastry without yeast

What juicy and tasty vegetable do we most often think about when we want to make a salad? Isn’t that what we start thinking about when planning preparations for the winter immediately after the cucumbers are pickled and pickled, and the tomatoes take their place in jars in all sorts of forms? I'm pretty sure most of us will immediately think of bell peppers. There are so many delicious dishes you can prepare with it, but there are no less ways to prepare bell peppers for the winter. The best recipes can take a long time to collect from relatives, friends, acquaintances and the Internet, but I will make my own small collection of recipes for you. The same ones that are the best and most delicious recipes for me.

Today we will preserve bell peppers for the winter in several proven and very tasty ways.

Content:

Whole pickled hot peppers

Canned bitter and spicy pickled peppers will add piquancy to any type of dish. Fans of spicy food, and especially gourmets, will appreciate the unique flavor notes of pickled fruits.

Calorie content per 100 g - 239 kcal.
Number of servings: 2 cans of 1 liter each
Cooking time - 45 minutes

Ingredients:

Hot pepper – 2 kg
Allspice - 4 peas
Sugar - 60 g
Garlic - 6 cloves
Table salt - 50 g
Carnation - 4 inflorescences
Horseradish leaves - 2 pcs.
Vinegar 70% - 10 g

Preparation of whole pickled hot peppers:

Wash the hot peppers under running water.
Make several punctures in the pods in the area of the stalk with a toothpick.
Remove the peel from the garlic and wash.
Rinse horseradish leaves with clean water.
Pour water into a saucepan and place it on the stove.
Place garlic, cloves, horseradish, hot pepper, and peppercorns in jars.
Fill the contents of the jar with boiling water and cover with iron lids.
After 15 minutes, drain the water from the jars into a saucepan and place on the stove.
Add sugar and salt to the drained water.
Pour the boiling brine into jars and cover with lids.
After 15 minutes, drain the brine again and boil.
Pour vinegar into jars, pour in boiling brine and seal them with lids.
Place the jars upside down, wrap them in a blanket and leave the preparations until they cool completely.
Then put the whole pickled hot pepper into the cellar.

Quick recipe

This method will help the housewife quickly prepare peppers for the winter . But this recipe differs not only in the speed of preparation, but also in taste. Celery will play a big role. Despite the fact that for many this is far from the most favorite product, it gives the dish a little heat and piquancy.

Ingredients:

Bell pepper – three kilograms.
Clean water - four glasses.
Acetic acid 70% - one dessert spoon.
Sugar – one dessert spoon.
Salt - one dessert spoon.
Garlic - seven to eight heads.
Sunflower oil - one glass.
Black peppercorns - to taste.
Celery leaves - at the discretion of the hostess. It is important to use greens, since the root and stem will not work.
You can also add basil. It will perfectly complement the taste of celery and add a southern touch to the dish.

Recipe:

Peppers must be thoroughly washed and dried. Pull out the tail with the seeds.
Cut the vegetable in half.
Next you need to prepare the marinade. Fill a saucepan with water and put it on fire. When it starts to boil, you need to add sugar, salt, oil and acetic acid.
Boil the mixture for no more than two minutes. And then remove from heat.
While the marinade is hot, add pepper to it.
The garlic must be peeled and chopped.
Tear the celery greens into small leaves.
You need to place vegetables in pre-steamed jars.
First, lay out a layer of pepper.
Then a layer of garlic and a layer of celery.
Sprinkle a few peppercorns on top.
Alternate the vegetables in this order until the jar is filled to the top.
Pour the marinade into the container with the vegetables and close it tightly.
When the jars have cooled, they can be stored in a cool place, cellar or refrigerator.

Since the sweet peppers were kept in a boiling marinade before being placed in jars, they will cook much faster. A few days after preservation, it can be opened and served.

Hot pepper marinated in tomato for the winter

This is a recipe for those who don't really like spicy food. Tomato juice softens the pepper a little and is not so bitter.

You will need:

1 kg. – hot pepper
2.5 liters of homemade or store-bought tomato juice with pulp
1 tbsp. heaped spoon (30 g) – coarse salt
3 tbsp. spoons (90 gr.) – sugar
¼ teaspoon – ground black pepper
3-4 large cloves of garlic (you should get a heaping tablespoon of chopped)
1 tbsp. spoon – table vinegar 9%
300 ml. – sunflower oil (olive oil is possible)
5 pieces. – bay leaves

How to cook:

Wash the pods, cut into pieces and put in jars.
Prepare the marinade filling. In a separate pan, cook tomato juice, salt, bay leaves, sugar for 20 minutes, then add vinegar and chopped garlic and bring to a boil again.
Pour the marinade over the peppers and roll up.

Bon appetit!

I recommend preparing:

Pickled sweet bell peppers - the most delicious recipes

How to pickle whole bell peppers for stuffing for the winter

Few people will refuse delicious stuffed peppers. Please your loved ones with this dish in winter, pickle whole peppers in jars.

Ingredients:

Bell pepper;
50 ml 9% vinegar;
2 tbsp sugar;
2 tbsp salt;
3 liters of water.

Preparation

Be sure to wash the bell peppers under running water. Then we cut off the lower part and extract the seeds. If you succeed, try to make the cut smaller.

Pour water into a deep saucepan, add table salt and granulated sugar and stir until the crystals are completely dissolved. Bring the liquid to a boil and place the pepper in it for literally one minute, but no more, otherwise the fruits will turn out soft and cannot be stuffed.

Carefully place the peppers into a 3-liter jar. If you want to arrange the fruits more compactly, then nest them inside each other.

Add vinegar to a saucepan of water and bring to a boil. After 30-60 seconds, fill the jar with hot marinade to the very top. After that, screw the lid on.

We turn the jars over and cover them with a blanket. After this, we put it in the cellar or pantry for storage.

Pickled hot pepper rings

Pickled hot pepper rings is a very simple recipe, so any young housewife can handle its preparation. During the cold season, a flavorful snack will diversify the menu well and help you recover from colds. Because hot pepper is a vegetable that contains substances that can protect against ARVI.

Ingredients:

Hot pepper – 2 kg
Sunflower oil - 35 g
Garlic - 8 cloves
Allspice - 6 peas
Bay leaf - 5 pcs.
Table salt - 80 g
Sugar - 100 g
Coriander - 1 tsp.
Vinegar 9% – 70 ml
Drinking water - 3 l

Preparation of pickled hot pepper rings:

Wash the hot peppers with water, remove the seeds and cut the pods into 5-10 cm rings. If you wish, you can leave the seed pod if you like spicy snacks.
Place the peppers in prepared sterilized jars.
Peel the garlic, wash it and place whole cloves in jars with pepper.
Pour water into a saucepan, add salt and sugar, add bay leaf, peppercorns and coriander. Place the pan on the stove and boil.
Pour the boiling brine into jars with vegetables and cover with lids.
After 15 minutes, pour the brine from the jars into a saucepan and pour in the vinegar and vegetable oil.
Boil the marinade again and pour the vegetables into the jars.
Seal glass containers with tin lids.
Place the jars with pickled hot pepper rings upside down on the lid, cover with a blanket and leave to cool. Then put the jars in the cellar.

Canned bell peppers for stuffing

Small and dense peppers are suitable for preservation. In winter, such peppers can be used for stuffing or in salads. Ingredients:

bell pepper – 1.5 kg, water – 3 liters, sugar – 150 g, salt – 100 g, black peppercorns – 10 pcs., allspice – 10 peas, vinegar 9% – 60 ml.

Recipe

Wash the pepper, remove the stem and remove the seeds.

Bring water to a boil in a large saucepan and place bell peppers in boiling water for 3 minutes. Immediately after this, immerse the peppers in cold water.

We take the peppers out of the water, let them drain, and place them tightly in sterile jars.

Prepare the marinade by adding all the ingredients except vinegar, add it after the marinade boils.

Pour the boiling marinade into the jars of peppers, cover with lids and leave to sterilize for 30 minutes.

Take out the jars of pepper, roll up the lids, turn them upside down and leave until completely cool.

The peppers are ready for stuffing. Bon appetit in winter!

Hot pickled peppers for the winter - a simple recipe

The difference between this type of pickled hot pepper is the presence of vegetable oil in the recipe. At the same time, there is an interesting taste effect from the time of introducing the oil into the marinade: when adding it to boiling water, without salt, sugar and spices, the taste of the pickled pepper turns out to be harsh, without flavor nuances, and more pungent.

If the oil is added to a marinade that has already been boiled with spices and vinegar, or directly to peppers placed in jars, then it develops delicate flavor shades.

To prepare these pickled hot peppers you will need:

Hot red pepper – 2 kg;
Garlic – 6-8 cloves;
Vegetable oil – 2 tablespoons;
Allspice peas – 5-6 pcs;
Bay leaf 4-5 medium-sized leaves;
Rock salt – 3 tables. heaped spoons;
Sugar – 5 tablespoons;
Coriander (crush into large pieces) – 1 teaspoon;
Vinegar 9% - 70 ml.
Water 3 liters

Preparation:

1. Rinse the pepper thoroughly under running cold water.

2. Separate the peppers by cutting off the thick top part with the stem, scraping out the seeds and cutting the peppers in half lengthwise.

3. Put water on the fire, boil it and add salt, sugar, allspice, bay leaf and coriander.

Cook over low heat for 10 minutes.

4. Cut the peppers, put them in jars, pour boiling marinade, hold in it for about 10 minutes, pour the marinade back into the pan, quickly bring to a boil and add vinegar and vegetable oil.

5. Refill the peppers in the jars, screw on the lids, and leave to cool under the blanket to room temperature.

Bulgarian pepper preparations for the winter - adjika

An equally popular snack can be called adjika, which came to us from Abkhazia. Its main ingredients are pepper and garlic, which give it such a unique aroma and color. Adjika stimulates the appetite very well: tasty, moderately spicy - it will always be an excellent addition to any meat.

These products are required:

3 kilograms of tomatoes;
0.5 kilograms of large pepper;
0.5 kilograms of hot pepper;
200 grams of cilantro;
0.5 kilograms of garlic;
3 tablespoons salt;
300 milliliters of vegetable oil;

Adjika is prepared in the following way:

The pepper is peeled from stalks and seeds and passed through a meat grinder. Do the same with peeled garlic.
Grind the tomatoes in a meat grinder too, and boil them in a saucepan for 20 minutes, stirring constantly, from the moment the adjika boils.
Now you can add all the pepper, salt, and garlic, bring to a boil again and cook for 10 minutes.
After this, pour vegetable oil into the mixture. All that remains is to add finely chopped cilantro and cook for another five minutes after boiling.
The prepared adjika is placed in pre-sterilized jars and covered with lids.