Adjika from tomatoes without garlic for the winter: stock up, you won’t regret it! Various recipes for adjika from tomatoes without garlic for the winter

Adjika from bell pepper

It is not necessary to add tomatoes when preparing adjika. Tomatoes can be replaced in recipes:

• zucchini;
• sweet paprika;
• pumpkin;
• plums.

At first glance, this combination is puzzling, but after the first tasting, doubts disappear.

To prepare bell pepper seasoning, choose a vegetable of the same color. The color of the finished product will depend on this.

You will need:

• sweet paprika – 1.5 kg;
• Chili – 400 g;
• garlic – 300 g;
• suneli hops, dill seeds, coriander - 1 tablespoon each;
• salt – 3 tablespoons;
• 9% vinegar - 2 tablespoons.

How to proceed:

1. The washed vegetables are chopped and pureed.
2. Salt, add vinegar, mix.
3. Bring to a boil and pour into sterile jars. Close hermetically.
4. For storage you need a dark and cool place.

Important! Short-term heat treatment allows you to preserve the maximum amount of nutrients in pepper seasoning for the winter.

Adjika "Russian"

This pleasant snack has a moderately spicy taste and perfectly complements pasta, potatoes and meat dishes.

To prepare it you will need:

• Tomatoes – eight kilograms.
• Red bell pepper – one kilogram.
• Red chili - two pieces.
• Onions – one kilogram.
• Garlic – five cloves.
• Parsley - two bunches.
• Vegetable oil – 300 grams.
• Mayonnaise – 300 grams.
• Dry mustard - one tablespoon.
• Black pepper - one teaspoon.
• Salt - three tablespoons.
• Sugar - eight tbsp. spoons
• Vinegar essence – one teaspoon.

If you don’t know how adjika from red pepper is prepared for the winter, then carefully read the detailed recipe for a bright snack:

• Sort, wash and peel the vegetables.
• Pass them through a meat grinder along with the herbs.
• Transfer the puree to a suitable sized bowl, add salt and season with spices.
• Cook the food for one hour.
• Combine the sauce with mayonnaise, mustard and vinegar. Cook the adjika for another half hour.

Roll up a snack. From the specified set of products you will get ten half-liter jars.

Plum adjika

Adjika without tomatoes with plums is still a rare “guest” among the many hot sauces, but it’s worth making.

Prepared from the following products:

• 2 kg plums;
• 200 g garlic;
• 4 hot peppers;
• 2 tablespoons each of salt and tomato paste;
• 3.5 tablespoons of sugar.

How to proceed:

1. Rinse the sweet and sour fruits thoroughly so that no contaminants remain on them, dry them, and remove the seeds.
2. Plums with damage and signs of rot are not suitable for making seasoning.
3. Wear rubber gloves and peel the washed peppers.
4. Grind the plums, chili and garlic until pureed in a food processor or blender.
5. Add salt, sugar, add tomato paste, mix thoroughly. Cook for a third of an hour.
6. Immediately place into jars and seal tightly with metal or screw caps.

Cooking methods

There are several methods that will help you get a tasty and spicy snack that will be successfully combined with other dishes.

Adjika with red pepper and tomatoes

It is worth taking 1 kilogram of sweet pepper, the same amount of tomatoes. Add the following ingredients:

• 200 grams of hot pepper, preferably capsicum;
• 400 grams of garlic;
• 1 tablespoon of salt and 150 grams of parsley root.

The mixture is ground in a meat grinder - it is worth passing it several times. There is no need to cook adjika - it is rolled into jars right away. If you plan to store adjika in jars for more than a year, then increase the amount of salt.

Recipe without tomatoes

An interesting variation that allows you to prepare a spicy snack. To do this you will need:

1. 500 grams of hot red pepper (cut off the stems). You can take a few green pods, but do not remove the seeds.
2. Peel and chop 400 grams of garlic.
3. Add 2 tablespoons of salt, as well as herbs: a bunch of parsley, basil, cilantro.

All ingredients are ground in a meat grinder, the mixture is passed several times until it becomes homogeneous. After this, the adjika is left in an enamel bowl for 4 hours. After it is poured into jars, the snack should be stored in the refrigerator.

See also

Step-by-step recipe for making cinnamon ketchup for the winterRead

With hot pepper

Prepared according to the following recipe:

With green pepper

Step-by-step recipe for preparing a spicy dish:

Fresh adjika for the winter without tomatoes

To prepare adjika for the winter without tomatoes, you need the following products:

• dill, parsley, basil - 2 bunches each;
• mint, cilantro - 1 bunch each;
• garlic – 3 heads;
• hot pepper – 3 pieces;
• salt – 60 g;
• vegetable oil – 2 tablespoons.

Attention! A few weeks before work, hot peppers are dried in a warm place.

Recipe Features:

1. Wash the chili, remove some of the seeds and tails.
2. Rinse the herbs in several waters, peel the garlic from the outer covering scales and divide into slices.
3. Grind the ingredients, add salt and add oil.
4. Mix thoroughly and place in sterile jars.

Adjika is stored for the winter without tomatoes in a cool, dark place.

Adjika from pepper and garlic without tomatoes

The recipe requires:

• 1.2 kg of sweet peppers;
• 1-2 pods of chili;
• 5 dessert spoons each of table vinegar 6% and sugar;
• 1 head of garlic;
• a little dry paprika and coriander;
• greens to taste.

Features of the recipe for making adjika without tomatoes for the winter:

1. Wash all vegetables and herbs and dry on a towel.
2. Remove sweet paprika from seeds and membranes and wash again.
3. Cut the hot chili into slices, leave the seeds.
4. Remove the peel and transparent film from the garlic and rinse.
5. Grind peppers, garlic and herbs until smooth. Place a grate on the meat grinder with the smallest holes.
6. Pour the mixture into the pan, turn on high heat.
7. Before mixing, add salt, sugar and the remaining ingredients except vinegar.
8. Reduce the temperature to low and cook while stirring for half an hour.
9. Before the end of cooking, add vinegar and taste the adjika. If necessary, add salt.

Transfer the seasoning without tomatoes into jars for the winter, roll it up, and wrap it in a towel. When the sauce has cooled, put it in a suitable place.

Classic adjika recipe without tomatoes

In ancient times, housewives used special, flat stones to rub adjika. Vegetables and herbs were laid out on one of them and ground with another stone, gradually combining all the ingredients. Hot peppers were ground with seeds, so the final product was very spicy. Real adjika necessarily contains a large number of spices and herbs, even if it is prepared without tomatoes.

Compound:

• 1 kg Chili (dry for several days);
• 10 teaspoons salt;
• 100 g garlic;
• 4 teaspoons ground coriander;
• 2 teaspoons each of thyme and oregano;
• a teaspoon of basil and parsley seeds.

Comment! When working with chili peppers, you need to wear rubber gloves to avoid burns. After cooking, wash your hands thoroughly.

Operating rules:

1. Grind the prepared peppers and garlic in a meat grinder with the smallest attachment three times, alternating products. This will allow you to obtain a homogeneous mass.
2. Spices are ground in a mortar, poured into vegetables, and mixed.
3. The mass is poured into an enamel bowl, covered with foil and infused for 3-4 days in the room.

For the winter, prepared spicy adjika without tomatoes is placed in jars, closed and stored in the refrigerator for up to 12 months.

Moldavian adjika with apples for the winter

An improved and very unexpected recipe for delicious adjika without adding tomatoes, but with apples and peppers, originally from Moldova. From all of the above you can prepare about 5 liters of adjika.

Ingredients:

• 3 kilograms of sweet pepper;
• 0.5 kilograms of hot pepper;
• 0.5 kilograms of fresh apples (red, green) and carrots;
• 0.5 liters of vegetable oil;
• 0.5 kilograms of garlic;
• a tablespoon of white sugar;
• salt - to taste;
• cilantro/parsley - to taste.

To prepare this dish, you will need approximately two hours of free time. No cooking, no stewing required.

Preparation:

Start by processing the vegetables - wash the apples and peppers, peel the carrots, prepare the garlic and all the greens.

Both types of pepper must first be cut and pitted, and then passed through a meat grinder. First peel the carrots and apples and then grate them. Crush the garlic using a garlic press, or simply cut into very small pieces. Finely chop the greens. Add all this to one container and mix thoroughly until smooth, then divide into small jars.

Adjika should be stored in the refrigerator and served as a condiment.

Adjika spicy without tomato Megrelian

This recipe for adjika without tomatoes was invented in ancient times by shepherds from the town of Megrelia. To prepare the seasoning, pods of red hot pepper, garlic, herbs and various spices were used. There are many recipes for Mingrelian seasoning, here is one of the options.

To prepare adjika without tomatoes you will need:

• hot and sweet peppers – 0.5 kg each;
• parsley – 200 g;
• celery leaves – 100 g;
• purple basil – 150 g;
• garlic – 400 g;
• suneli hops, fenugreek, coriander, dried calendula - 3 tablespoons each;
• dill seeds – 2 tablespoons;
• salt – 2 tablespoons.

Attention! To get a very hot adjika you need to take more chili pepper.

Operating procedure:

1. A day before cooking, rinse the peppers and herbs well and leave them on a towel to dry. This is necessary so that adjika without tomatoes will have less juice for the winter.
2. The seeds are removed from chili and sweet paprika, since they are not needed according to the recipe, and they are processed in a meat grinder.
3. Then the garlic is crushed.
4. The herbs are finely chopped.
5. Combine all ingredients, spices and salt.
6. The mass is mixed well.

There is no need to cook adjika from peppers without tomatoes for the winter. The seasoning can be stored for almost a year in a cool place.

Spicy adjika for marinade

This recipe for adjika without tomatoes is intended solely as a wonderful marinade for a variety of meat and fish delicacies. Perfect for summer picnics. Just a couple of hours - and the magnificent, spicy marinade for meat is ready. 250 grams is enough for three grilled chickens.

Ingredients:

• 700 grams of chili pepper;
• 350 grams of garlic;
• 150 grams of horseradish root;
• 100 grams – ground red pepper;
• 100 grams of black ground pepper;
• 100 grams of dried dill;
• 100 grams of ground ginger;
• 150 grams of white sugar;
• 150 grams of salt (without a slide);
• 100 grams of soy sauce.

Preparation:

Wash, clean and dry the chili pepper. Garlic and horseradish are put through a meat grinder, then ground pepper, dill and ginger, sugar and salt and soy sauce are added. This whole mass is stirred and evenly distributed among 250-gram jars.

The jars are tightly closed with lids, and then placed in a pan filled with cold water so that during boiling the water does not reach the lids. Bring the pan with the jars to a boil, then simmer for another 35-45 minutes.

Adjika should steep for a day, and then it can be used as a marinade for meat, and seasoned with various soups and borscht. This adjika is NOT suitable as an independent dish.

Adjika with walnuts

Walnuts are an excellent ingredient that gives a special piquancy to adjika without tomatoes.

According to the recipe for the winter you need:

• 0.5 kg Chili;
• 1 head of garlic;
• dill, parsley, basil, coriander - 1 bunch each;
• 100 g hops-suneli;
• coarse salt;
• 6 nuts.

Algorithm for preparing adjika for the winter:

1. All ingredients need to be washed, peeled and chopped. The mass should be very fine and homogeneous.
2. After adding salt, the seasoning must be thoroughly ground.
3. Adjika without tomatoes, prepared according to the recipe, is infused for 24 hours.
4. Now you can eat it.

For winter, the seasoning should be placed in jars, hermetically sealed and stored in a cool place.

Georgian adjika with hops-suneli

There are many hot sauces that are prepared for the winter and do not use tomatoes. But herbs and other Caucasian spices are a must.

Required Products:

• 1.5 kg sweet paprika;
• 3-4 heads of garlic;
• 1 tablespoon each of dill and coriander seeds;
• 4 pods of hot pepper;
• 2 tablespoons 9% vinegar;
• 1 tablespoon khmeli-suneli;
• coarse salt.

Important! Recipes for preparing adjika for the winter without tomatoes require the use of only coarse, non-iodized salt.

How to cook:

1. Peel the garlic, divide into cloves, and wash.
2. Cut off the tails of the peppers, scatter the seeds and rinse well.
3. Grind the peppers and garlic, add seasonings and salt and pour into an enamel pan.
4. Cook for half an hour, add vinegar. Remove the pan after 10 minutes.
5. The finished product is placed in steamed jars and sealed.

Attention! The recipe does not indicate the exact amount of salt; in Abkhazia, each family adds this ingredient to its own taste.

Basic requirements for recipes

There are several recipes that are considered “true”. If you follow ancient traditions, then adjika includes:

• red pepper;
• garlic, herbs;
• salt, water and tomatoes.

According to the classics, the appetizer should be red, but since recipes have received various variations over the years, you can try green adjika, an appetizer with pumpkin.

See also

3 best recipes for preparing cauliflower lecho for the winterRead

If the recipe does not include the above-described components, then the dish that can be prepared can hardly be called adjika.

Adjika for the winter without tomatoes with bell peppers without cooking

According to the recipe for preparing a spicy seasoning without tomatoes for the winter you will need:

• sweet paprika – 2 kg;
• garlic cloves – 1 cup;
• hot pepper – 5 pieces;
• vinegar 9% – 100 ml;
• granulated sugar – 240 g;
• coarse salt – 120 g.

Cooking algorithm:

1. The tails of peppers are removed, the seeds are removed from paprika, but this is not necessary from chili.
2. The head of garlic is disassembled into cloves, peeled and filmed, and washed.
3. Vegetables and garlic are crushed in a convenient way to a puree.
4. Add salt and granulated sugar, add vinegar and mix well.
5. Store the finished seasoning without cooking and without tomatoes in clean small jars with tight lids. For winter, adjika needs to be sterilized.

Pour warm water into the pan, place the jars, covering them with lids. The sterilization procedure lasts different times, depending on the volume:

• half-liter - 10 minutes;
• liter and two-liter – 15 minutes;
• three-liter - 20-25 minutes.

The removed cans are immediately rolled up and put away under a fur coat.

Attention! This winter preparation of peppers without tomatoes can be stored anywhere without access to sunlight.

How to cook adjika from red bell pepper with cooking

This winter preservation is made from red sweet peppers.

Components:

• Pepper (Atlant or Big Daddy variety) – 2 kilograms;
• apple cider vinegar liquid – 100 grams;
• 200 grams of peeled garlic product;
• sweetener – 160 grams;
• table salt – 40 grams;
• six pieces of chilli pepper.

Technology

1. Containers for preservation are washed with soda. The jars are wiped dry. The sweet vegetable is washed and cleared of its internal contents.
2. The garlic is peeled.
3. Using a meat grinder, the peppers are twisted with the garlic component of the workpiece.
4. Salt, vinegar and sweetener are added to the prepared liquid. All components interfere. Adjika is allowed to brew a little.
5. The finished product is laid out in prepared jars, the containers are covered with nylon lids. Store the product in the refrigerator.

Useful tips

It is not difficult to prepare adjika from peppers with various additives, herbs and spices. But novice housewives are always afraid of new things. After all, there are special nuances that should be taken into account.

Helpful tips are always useful.

To make the hot seasoning more aromatic, spices and herbs are heated in a dry frying pan. This will allow the essential oils to release. You just need to make sure that the seeds don’t burn. For this:

1. Spices and spices are placed in a lukewarm frying pan, then slowly heated.
2. The signal for the end of calcination is a rich aroma.
3. The contents of the frying pan are poured into a cold container and combined with garlic.

If the sauce for the winter turns out to be watery, you can save the seasoning prepared according to any recipe using utskho-suneli or blue fenugreek. This seasoning is widespread in Georgia and Abkhazia. For this:

1. According to recipes, hot peppers must be dried before cooking to remove excess moisture from them.
2. In the village it is easier to do this - hang the pods in the sun. In the city it is more difficult; in Chile the smell of the street can be absorbed, which is undesirable. Therefore, you can use the oven.
3. Peppers are coarsely chopped and placed on a sheet.
4. They need to be dried in the oven at minimum temperature for 1-2 days. The door must be open.

To prevent adjika from pepper from going sour during the winter, they put a lot of salt in it. This is an excellent preservative and will not spoil the finished product. Moreover, you only need to take coarsely ground spices. This also helps prevent souring.

There is often not enough space in a small utility room of a city apartment to store various items for the winter. The problem can be solved simply: part of the adjika without tomatoes can be frozen in the freezer in portions, for example, in chocolate candy molds. Small portions after freezing are placed in a large bag.

Garlic is one of the important ingredients of adjika without tomatoes. Experienced housewives choose varieties with a purple tint. It's much sharper.

In seasoning peppers for the winter, various herbs are necessarily used:

• cilantro;
• dill;
• cumin;
• khmeli-suneli.

In Caucasian adjika, preference is also given to saffron, thyme, and basil.

If you don’t like hot sauce without tomatoes, you can add apples and carrots to it.

Adjika is usually served with meat, fish, vegetables and soups. There is another use for seasoning. Before baking, raw meat is rubbed with adjika without tomatoes. The finished dish has a fantastic crust.