Adjika - 5 recipes.. Discussion on LiveInternet

October 6, 2018
Sauces
Varka Svetlana

Adjika - spicy or sweet - is very popular in Russia. But not everyone likes the traditional component of the dish, vinegar. There are also people for whom it is contraindicated for medical reasons (gastritis, stomach ulcers).

But illness is not a reason to give up your favorite sauce. In this article you will find the best adjika recipes without vinegar. In winter - as a homemade preparation or straight from the stove to the table - this sauce will come in handy.

Adjika without vinegar

Adjika with apples and tomatoes, prepared for the winter without vinegar according to this recipe, will give you and your household an unforgettable experience as soon as you try such a mouth-watering culinary masterpiece. Believe me, your efforts will be worth it.

Ingredients:

tomatoes – 1.5 kg;
apples – 1 kg;
pepper – 1 kg;
garlic – 200 g;
carrots - 1 kg;
sugar – 300 g;
chili pepper – 6 pcs.;
vegetable oil - 200 ml;
leek – 250 g.

Preparation:

We start by placing fruits and vegetables in a bowl of water. We take it out, put it in a meat grinder and twist it.

Transfer the resulting mixture into a saucepan, season with salt, sugar, add vegetable oil, and cook for 2 hours. Stir occasionally.

Grind the chili and garlic, mix with adjika, cook for another 15 minutes. Pour the mixture into sterile jars and roll up the lids. After cooling, we lower it into the cellar.

Advice!

You can use any variety of apples, as long as the fruit is sweet and sour.

Preparation

In order for adjika without vinegar to turn out extremely tasty, juicy and preserved until the new harvest, you need to pay maximum attention to the preparation of containers, equipment and all the necessary ingredients. To chop vegetables, you will need a meat grinder or immersion blender, as well as a large saucepan or saucepan for cooking adjika.

Selection and preparation of ingredients

For adjika, any tomatoes are used - juicy and ripe for a mild taste, yellow or unripe for a sharper and piquant taste. The fruits should not show signs of rot or any damage.

We recommend: Pickled onions for salads in vinegar - recipe

When choosing chili peppers, it is best to opt for red vegetables - they have a hotter and richer taste. Adding green peppers allows you to get a softer and more delicate seasoning.

Preparing the container

In the case of preparing adjika without adding vinegar, it is important to properly prepare the containers used . It is best to use small glass jars, which should be thoroughly washed in warm water and baking soda.

Next, the jars and tin lids are sterilized - this can be done in a water bath, in the oven or in the microwave.

Adjika without cooking

Adjika with apples and tomatoes is welcomed in all countries of the world. In the Caucasus, this is generally a traditional hot seasoning, without which not a single feast is complete. Therefore, we invite you to stock up on such a wonderful treat for the winter and delight your household on cold evenings and during a festive meal. Next recipe –

without cooking, which means it will take less time to cook than usual.

Ingredients:

apples – 1 –
2 pcs.;
garlic – 5 cloves;
grated horseradish – 50 g;
salt - to your taste;
sugar – 1 tsp.

Preparation:

We wash the tomatoes, cut the tops, and grate them on a grater with large holes. We start chopping from the cuts so that the pulp goes into the bowl and the skin remains in the hand.

We do the same with the apple, but do not peel the fruit.
Remove the peel from the garlic and chop it. Mix all prepared ingredients with grated horseradish, sugar and salt.

Mix thoroughly and enjoy delicious fresh adjika without heat treatment. Store the sauce in the refrigerator.

Advice!

If desired, apples can be peeled, but do not forget that the peel contains vitamins.

Adjika with horseradish without cooking

Required Products:

2 kg tomatoes,
10 red sweet peppers,
3-4 hot peppers,
200 g garlic (about 2 heads),
200 g horseradish (you can do without horseradish),
100 g sugar,
2-3 teaspoons salt or to taste
70 g table vinegar,
Greens – a bunch of parsley and dill.

Preparation:

Grind all products through a meat grinder, add butter, sugar, salt, vinegar, herbs. Mix everything thoroughly. Store in a cool place - in a cellar or refrigerator. This recipe is made without cooking, so it may ferment after a while. It's not that scary, just stir the seasoning. It will be no less tasty, only with a little sourness.

Adjika from apples and tomatoes

If your family loves delicious and original sauces, aromatic and appetizing adjika with apples and tomatoes is at your service. You can prepare such a snack for the winter for future use. And now we suggest paying attention to this recipe, designed for 5 kg of tomatoes.

Ingredients:

tomatoes – 5 kg;
bell pepper – 3 kg;
apples – 1 kg;
hot pepper – 300 g;
garlic – 300 g;
sunflower oil – 0.5 l;
sugar – 200 g;
salt – 2 tbsp. l.

Preparation:

We wash the apples, peel them, cut out the middle with the seeds. We do the same with bell and hot peppers, as well as garlic and tomatoes. We cut the prepared vegetables into pieces, and then pass them through a meat grinder, and place the resulting mixture in a saucepan.

Add sugar, salt and vegetable oil here. Place on low heat and cook for half an hour.
We put the boiled contents into jars, which we sterilize and seal in advance.

Turn the filled containers over, cover with a blanket and cool.

Advice!

If you want a thick sauce, cook the mixture for 1 hour.

Adjika for the winter without vinegar

There are many recipes for this spicy sauce. Surely every family has its own traditions of preparing adjika, proven over generations. It is made with carrots or apples, and even eggplants. This recipe requires a minimum of ingredients.

Five kilograms of tomatoes require 1 kg of sweet pepper and another 16 pods of hot pepper. You should also stock up on 500 g of garlic and 100 ml (half a glass) of any refined vegetable oil.

Preparation:

As in the previous recipe, we remove the seeds from the bell pepper and cut off the tails of the hot pepper.
Wash the tomatoes, remove the places where the tomato was attached to the stem.
Grind the vegetables in a meat grinder. Let them cook.
When the mixture boils, add vegetable oil and a heaping tablespoon of table salt (not iodized).
Separately, finely chop the garlic. After boiling, cook for another 20 minutes. At the same time, we sterilize the jars.
Add prepared garlic to adjika. Cook for another three minutes. Pour the hot sauce into jars and seal them.
Turn the containers upside down and wrap them in a blanket for two days. These homemade preparations can be stored for several years in a dark place.

Green adjika with parsley and cilantro

This adjika differs from the traditional one in its rich emerald color, as well as in its thicker consistency. It has a moderately pungent taste and spicy aroma.

Composition of ingredients

To prepare green adjika you will need the following products:

hot pepper pods (green) – 0.5 kg;
cilantro – 250 g;
parsley – 250 g;
garlic – 75 g;
dry coriander – 1 tsp;
salt – 20 g.

Step-by-step cooking process

To prepare a green snack, you will need to follow this algorithm:

Peppers should be cleared of stems and seeds, washed and dried with napkins. For those who like spicy foods, it is better to leave the seeds.
The garlic needs to be divided into cloves, peeled, and minced through a meat grinder along with the pepper. It is advisable to repeat this procedure 2-3 times, then the dish will have a more delicate consistency.
The greens should be finely chopped, combined with the vegetable mass, adding salt and coriander. After thoroughly mixing the dressing, you need to pour it into prepared jars and roll up the lids.

The green delicacy must be stored in a dark, cool place.

How to serve a dish

Green adjika should be served in a small sauce boat. This delicacy will add spice and piquant aroma to any meat and fish dishes.

Adjika with pepper and parsley

This snack is traditionally prepared in Georgia. It has a sharp, burning taste and a spicy, rich aroma.

Composition of ingredients

To prepare Georgian adjika you will need a set of the following products:

chili pepper pods – 1 kg;
walnuts – 200 g;
coriander seeds – 70 g;
fresh cilantro – 20 g;
parsley – 20 g;
garlic – 300 g;
salt – 300 g;
hop-suneli mixture – 100 g.

For this recipe, you can use both dry and fresh hot peppers. In the latter case, they do not need to be pre-soaked.

Step-by-step cooking process

To make the Georgian delicacy piquant and aromatic, you need to follow the following instructions:

Dry pepper pods need to be washed and filled with water. After 60 min. You should drain the fruits in a colander, and when the excess liquid has drained from them, wipe them with napkins and remove the seeds.
The cilantro and parsley must be washed, placed on paper towels, and then finely chopped.
The garlic needs to be divided into cloves and peeled. Coriander seeds should be crushed in a mortar.
The pepper must be passed through a meat grinder along with nuts and garlic. It is advisable to repeat this procedure 2-3 times. If too much juice has been released during the process, it is better to drain it.
The mass should be transferred to a deep bowl. After adding chopped herbs, chopped coriander and suneli hops to the ingredients, mix the mixture thoroughly and cover with gauze. The dish must be left to steep at room temperature for 3 days. But you need to mix the ingredients 2 times a day.
The finished treat should be placed in dry, sterilized jars and sealed with lids.

How to serve a dish

You can store Georgian dressing in the basement or refrigerator. It should be served in a shallow bowl or gravy boat, and it goes well with meat and fish dishes. And you can also lubricate chicken or pork with this adjika before baking.

Adjika with tomato aspirin

Adjika without cooking, prepared according to a recipe with aspirin, can be stored in the basement. Moreover, such preparation for the winter almost never explodes. But it is better to sterilize the jars and lids well to protect yourself from damage to the product.

Composition of ingredients

To prepare a long-lasting dressing you will need the following products:

tomatoes – 4 kg;
bell pepper – 2 kg;
garlic – 200 g;
hot pepper pods – 3 pcs.;
table vinegar – 200 ml;
aspirin tablets – 3 pcs.

Step-by-step cooking process

Preparing the dressing will take more than a day, but the process itself is simple and consists of the following steps:

Tomatoes should be doused with boiling water and quickly dipped into cold water. Then you need to carefully remove the peel from them. The peppers need to be washed and removed from stems and seeds. The garlic must be divided into cloves and the husks removed.
Vegetables should be chopped with a meat grinder or blender, and vinegar and crushed aspirin should be added to them. After thoroughly mixing the mixture, cover it with gauze and leave to infuse for 24 hours.
The lids of the jars must be thoroughly sterilized by holding them over steam or heating them in the oven. The settled adjika must be mixed again and distributed into containers. After screwing the lids on the jars, you should store the closure in a cool place.

If containers with adjika will be stored in the refrigerator, then they can simply be covered with nylon lids.

What can I add?

To make the snack more flavorful, you can add any spices and seasonings of your choice to the list of ingredients.

How to serve a dish

Serve the appetizer to the table in a small bowl or gravy boat. It will be an excellent addition to meat and fish dishes, soups and vegetable salads.

Step-by-step cooking recipe

I was given a wonderful recipe for adjika several years ago. Now I cook this adjika every year. The taste is amazing, adjika is a little sharp, moderately spicy. There is nothing extra in it, no vinegar, everything is absolutely natural. It’s easy to prepare this adjika, just mix everything and that’s it

I make tomato juice myself using a juicer, it comes out without seeds and without skins. If the juice is very thin, let it settle and drain off the excess water (it’s at the bottom). Do not boil the juice, otherwise adjika will not work.

Grind horseradish root, garlic and pepper in a blender or meat grinder. Mix all ingredients and leave at room temperature for a day. Adjika begins to ferment slightly, as it should be, it acquires sharpness and acidity, and ferments naturally. Then pour into jars, adjika is ready, store in the refrigerator for up to two months.

Tender apple adjika with zucchini

Adjika with apples for the winter can include a variety of ingredients in its traditional composition, now it will be zucchini! To prepare you will need:

2.5 kg zucchini
Half a kilo of apples, paprika, carrots
Medium head of garlic
200 g hot pepper
Salt and sugar to taste
250 g sunflower oil
100 g table or apple cider vinegar
Optional greens

Adjika from zucchini - in the photo
Grind the vegetables in a meat grinder or chop them in a blender, put in a container, put on the stove, bring to a boil, keep on low heat for 1 hour, stirring regularly. In 10 min. Until the end of cooking, add finely chopped garlic, oil, and spices. Boil the mixture again, then put it into sterile jars and close for the winter. A winter treat with apples and zucchini is ready! Bon appetit!