Adjika without cooking, a recipe for adjika for the winter made from tomatoes and garlic - this is one of the quick, healthy and tasty ways to prepare adjika for the winter without cooking, the most aromatic homemade seasoning.
Adjika recipe without cooking - a spicy mixture of vegetables, tomato adjika goes well with a large number of dishes, the special aroma in cold adjika belongs to garlic. The more fresh garlic there is in adjika, the sharper and more piquant the cold adjika.
The versatility of cold adjika without cooking makes it possible to use snacks instead of store-bought or homemade ketchups and sauces. Cold adjika from tomatoes and garlic, prepared according to this recipe for the winter without cooking, retains almost the entire composition of vitamins and microelements throughout the winter, as is adjika that does not need to be boiled.
Advice from the Wonder Chef. The shelf life of adjika without cooking is significantly increased by freezing cooked adjika in the freezer, with minimal loss of vitamins.
Serving: 3 liters
90 min
50 kcal per 100 g
Adjika salad for the winter - a classic recipe
Classic adjika for a Slavic person is necessarily a sauce containing tomatoes. It should be moderately spicy, have a sour taste and must be stored for a long time. The recipe for a dish with these characteristics is described below.
Ingredients:
- Fresh tomatoes - 3 kg.
- Bell pepper - 1 kg.
- Apples “Antonovka” – 1 kg.
- Garlic - 200 gr.
- Hot pepper - 100 gr.
- Sugar - 300 gr.
- Vegetable oil - 300 gr.
- Vinegar - 250 gr.
Preparation:
Wash the tomatoes, bell peppers, and apples, remove unnecessary components, pass through a meat grinder and cook in one large saucepan for an hour.
While the main ingredients of adjika are boiling, we also pass the hot peppers and garlic through a meat grinder, or grind them in a blender.
After an hour of cooking, add the garlic-pepper mixture, sugar, vegetable oil to the pan and cook everything again for one hour. Don’t forget to stir the adjika periodically. At the very end of cooking, add vinegar to the almost finished sauce. Remove the finished product from the heat and pour into sterile jars. All that remains is to roll up the jars, salt them and let them cool in a warm place. Bon appetit!
Description of preparation:
I really liked this recipe for making adjika with carrots for the winter, because I don’t really like bell peppers, it seems pointless to me in adjika, because when it’s crushed, it leaves zilch!
But carrots, how can I say this, add thickness and the amount of finished adjika. So you will get a lot of it and not as expensive as in the traditional version. So I’ll tell you how to make adjika with carrots for the winter. Try it! Purpose: For lunch / Inexpensive Main ingredient: Vegetables / Carrots / Bell pepper / Tomato Dish: Preparations / Snacks / Adjika / Spicy Geography of cuisine: Russian cuisine Diet: Lenten dishes / Vegetarian food
Adjika salad with plums for the winter
Adjika with plums is a unique sauce that can have different tastes, even if prepared according to the same recipe. The fact is that plum is a very unique fruit, the flavor of which can vary significantly. Because of this, when preparing adjika with plums, it is better to use a specific type of plum.
Ingredients:
- Plums of the Ugorka or Hungarian variety - 3 kg.
- Tomatoes - 2 kg.
- Bell pepper - 2 kg.
- Hot red pepper - 8 pcs.
- Garlic - 3 heads
- Sugar - 125 gr.
- Parsley - 2 bunches
- Salt - 90 gr.
- Vinegar - 50 ml.
- Olive oil - 50 ml.
Preparation:
Wash all vegetables and herbs and dry them. We remove the pits from the plums, remove the skins from the tomatoes, and remove the stalks and seeds from the peppers.
To quickly and easily remove the skin from tomatoes, they should be doused with boiling water and then placed in cold water. Then the skin will almost begin to peel off on its own.
When everything is prepared, grind the vegetables and herbs in a meat grinder and place them in a deep container for cooking. We send them olive oil. The prepared mass should be brought to a boil and cooked for at least 20 minutes. 5 minutes before the end of cooking, add sugar, salt and vinegar. The entire cooking process must be accompanied by regular stirring.
The finished adjika is poured into a jar and rolled up. After the jars have cooled, they can be hidden until winter.
Making homemade adjika from zucchini
Don’t forget about the zucchini, which by the way is already ripe by this time. And most housewives wonder what delicious salad to make from it. I suggest cooking amazing adjika with a small selection of vegetables.
And for a more spicy taste, we use garlic in the composition and add some sourness with the help of essence.
We will need:
- Peeled zucchini - 3 kg.
- Tomatoes - 1.5 kg.
- Bell pepper - 3-4 pcs.
- Hot pepper - 1-2 pcs. or ground red pepper - 1 tsp.
- Garlic - 100 gr.
- Granulated sugar - 1 cup
- Sunflower oil - 1 cup
- Salt - 2 tablespoons
- Vinegar essence 70% – 1 tbsp.
Preparation:
1. Let's begin the main process - chopping vegetables. But before that, you need to start processing them. Naturally, all products are washed. We peel the tomatoes from the stalk. Remove the seed nest from bell peppers. We clean the zucchini from seeds and skin.
Then cut all the vegetables into slices. The cutting is arbitrary, our task is to chop them so that they can then be passed through a meat grinder.
2. Pass all the chopped vegetables through a meat grinder. It is more convenient to pass the tomatoes through a blender. Mix all the resulting vegetable mass in a bowl. Season with bulk ingredients and put on fire.
Bring to a boil over medium heat, then reduce to low. Cook the mixture for one hour, stirring occasionally. Then add garlic passed through a press, chopped hot pepper, and vegetable oil. We will cut it directly with the seeds, as finely as possible.
Any manipulation with a spicy vegetable is best done with gloves. This way we will avoid burns.
We continue to simmer the adjika for another 10-15 minutes. If necessary, you can add more salt and sugar.
At the end of cooking, add vinegar essence. It is this that will increase the shelf life of our workpiece.
3. Pour the finished adjika into sterilized jars. Roll up the lids tightly. Turn it upside down and cover with a warm blanket. Leave in this position until completely cooled, at room temperature.
We will store it in the pantry or leave it in the apartment in a dark place.
Abkhazian adjika for the winter
The peculiarity of real Abkhaz adjika is that it is very spicy and does not need to be boiled. Immediately before use, this adzhika can be slightly diluted with tomato paste to reduce the degree of spiciness.
Ingredients:
- Bitter red pepper - ½ kg.
- Garlic - 150 gr.
- Salt - 75 gr.
- Khmeli-suneli, coriander - 2 tbsp. l.
Preparation:
Wash the peppercorns. We cut out their asses and chop them into large pieces. Peel the garlic. Now we pass these vegetables together through a meat grinder. When they have transformed into a homogeneous mass, add salt and seasonings to them. Mix everything again.
To make the adjika more homogeneous, after twisting the garlic-pepper mass can still be processed in a blender.
Adjika is ready!
Place the finished sauce in sterile jars, close with sterile lids and store in the refrigerator, cellar, or other cool place.
Russian adjika "Ogonyok"
With borscht, salted lard with black bread and boiled potatoes with herring - adjika is ideal for traditional Russian dishes. It can be used to prepare sauces for meat and even seasoning for pickle and cabbage soup.
What do you need:
- 1 kg tomatoes
- 1 kg sweet pepper
- 400 g garlic
- 200 g hot pepper
- 150 g parsley root
- 1 tbsp. salt (to store adjika for more than 1–2 months, double the amount of salt)
How to prepare Russian adjika “Ogonyok”:
1. Cut out the stems of the tomatoes, core the peppers, and peel the garlic.
2. Tomatoes, sweet and hot peppers, parsley root and garlic are put through a meat grinder.
3. Add salt, stir and leave under a closed lid at room temperature for two days, stirring occasionally.
4. Place in sterilized jars and store in the refrigerator.
Adjika sauce with walnuts
The recipe for adjika described below has simply amazing taste. When preparing it, you should follow two simple rules.
Mix the ingredients only with your hands. About 12 hours before cooking, the peppers should be allowed to dry. To do this, they need to be washed, dried, wrapped in paper and placed in a dry and warm place.
Ingredients:
- Fresh hot pepper - 1 kg.
- Garlic - 400 gr.
- Green cilantro - 100 gr.
- Walnut kernels - 300 gr.
- Dried coriander - 100 gr.
- Dried savory - 40 gr.
- Vegetable oil - 50 ml.
- Wine vinegar - 150 ml.
- Salt - 50 gr.
Preparation:
Grind the peppers, seeds and stalks removed, and the peeled garlic cloves through a meat grinder. Together with them, we pass nut kernels and cilantro through this kitchen unit. Combine the resulting masses and mix. While stirring, add salt, spices, oil and vinegar. That's all! Adjika with nuts is ready! There is no need to cook it. This adjika can be eaten within a day, but when you want to save it until winter, then put the finished product in clean jars, seal it tightly and store it in a cool place.
Spicy sauce made from tomato and bell pepper - you'll lick your fingers
And finally, I bring to your attention a wonderful video. From which we will learn another recipe for delicious homemade adjika. Let's stock up on a great mood and start watching.
I would like to say a big thank you to our hostess. The video turned out to be very educational. So, guys, now you really have plenty to choose from.
Today we have looked at a sufficient number of options for preparing adjika. The only choice left is yours. Concentrate on the article and decide on the recipe. And, in order not to lose sight of the note, save it in your bookmarks. Or add to one of the social networks by clicking on the button you like below.
Get ready for winter and stock up on new recipes. In the meantime, I will prepare another article for you. See you again friends!!!
Adjika salad with horseradish for the winter
The recipe for adjika described below is ideal for those housewives who don’t like to bother and don’t have a lot of time. It is prepared extremely quickly and simply, and can be stored in the refrigerator for several months.
Ingredients:
- Fresh tomatoes - 1.5 kg.
- Horseradish - 250 gr.
- Garlic - 150 gr.
- Salt - 2 tbsp. l.
Preparation:
Peel the garlic and horseradish. We chop the horseradish into large pieces to make it easier to chop. We also chop the washed tomatoes coarsely.
Now all these plant components should be pureed. To do this, you can use a blender or meat grinder. Salt the resulting puree, mix and place in containers for long-term storage.
A simple recipe for homemade adjika without cooking
It’s so nice to always have a couple of simple recipes at hand. We will talk about one of them now. We will prepare hot sauce without cooking. Do you think this is not possible? I want to make you happy that we have found an option, we stock up on the necessary products and get down to business.
We will need:
- Fresh tomatoes - 2 kg.
- Bell pepper -1 kg.
- Hot pepper - 150 gr. or 4 large pods
- Garlic - 200 gr.
- Vinegar 9% - 120 ml.
- Fresh herbs 1 bunch each cilantro, basil, dill, parsley
- Khmeli-suneli - 1 tbsp.
- Salt - 2 tbsp.
- Sugar - 1 tbsp. no slide
Preparation:
1. Rinse all vegetables. Remove the seeds from the pepper and cut into slices. Divide the tomato into several parts and cut off the stem. Cut the hot pepper arbitrarily without removing the seed. Peel the garlic.
We wash the greens under running water. And for easy sterilization, pour boiling water over it.
2. Place all prepared vegetables and herbs in a blender bowl and blend at maximum speed until completely chopped. If the products are not included in one batch, divide them into several parts.
Pour the resulting vegetable mixture into the bowl. Season with salt and sugar, add khmeli-suneli seasoning if desired. Mix everything thoroughly until the bulk ingredients are completely dissolved.
Our adjika is ready, it’s time to put it in jars. Cover tightly and put in the refrigerator. Since we prepared the sauce without cooking, it should be stored in the refrigerator.
Green adjika in Georgian
Everyone is accustomed to the fact that adjika is always red. Of course, it can have different shades, but its main color is red. In distant and warm Georgia, this famous sauce can often be found in green color. The recipe described below will just help you prepare it in this color scheme.
Ingredients:
- Green hot pepper - 1 pc.
- Coriander - 150 gr.
- Garlic - 3 cloves
- Fenugreek - 2 tsp.
- Salt - ½ tsp.
- Wine vinegar - 1 tsp.
Preparation:
Coarsely chop the coriander and pepper and blend together with the garlic in a blender. Add vinegar to the prepared mass and mix. All that remains is to put the adjika into sterile jars and seal it tightly with lids. Now a piece of the Caucasus can be stored for many months in a cool place.
