Not everyone knows that adjika recipes for the winter are prepared in a variety of ways, including without tomatoes, according to the classical scheme, like a raw appetizer, Armenian red pepper, boiled with carrots, horseradish, garlic and even nuts. And to make it easy and simple to cook, read the article with all the tips, tricky tips and photos. We will tell you how to make an unusual treat for the whole family.

A real snack without tomatoes - we reveal the secrets of cooking

Traditional Caucasian adjika does not tolerate tomatoes, because its essence is hot pepper, richly seasoned with garlic. Red or green hot pods are used to create this amazing dressing. Depending on the desired result, the red vegetable gives spice, green - a special piquancy. Adjika goes well with baked, stewed meat, fish, poultry, perfectly harmonizes with many vegetables.

In our understanding, adjika is a seasoning containing a tomato, but a true Caucasian, the maximum that can be allowed for making the sauce is tender plum pulp. So, a real snack without a tomato for the winter is prepared as follows - the sauce is made from two types of pepper with seasonings, so you will need:

• 1.5 kg of Bulgarian pepper (for beauty, you can choose the same color)
• 400 g hot red peppercorns
• 300 g peeled garlic
• 2 tbsp. l. dill and coriander seeds
• 1 tbsp spices hops-suneli
• 45 g salt
• 30 ml 9% vinegar

Cooking is recommended in rubber gloves, so as not to burn the skin of the hands. And so that sharp pods do not provoke a sore throat, the appearance of tears, it is better to open the window and provide good ventilation. Wash, dry the vegetables, clean the seeds from the Bulgarian fruits, remove all the tails, peel the garlic. Scroll all the ingredients through a meat grinder several times, season with salt at the very end. Further according to the recipe, put the mass in a container for cooking, add vinegar and bring to a boil. Never boil! Pour the mixture into prepared jars, roll up. You have a real adjika without tomatoes and garlic for the winter!

Adjika - classic recipe

There is a belief - in the old days, the Abkhaz shepherds added salt to the food of the sheep in order for them to gain weight faster. For lack of freely available salt, they simply stole expensive spice from rich owners.

In turn, the owners flavored the salt with hot pepper, which is not eaten by sheep. The shepherds found another use for the mixture - they added garlic, herbs to it and ate it for themselves.

So there was a real classic adjika, which includes:

• 1 kg hot pepper
• 500 g garlic
• 150 g salt
• 100 g herbs

All components are ground, a very hot, spicy seasoning comes out.

To soften the taste, tomatoes, plums, and other vegetables, such as horseradish, are added. Nothing needs to be cooked. Store the finished product in sterilized tightly closed jars in the refrigerator. One small jar is enough for a long time, be sure to try to prepare for the winter!

Raw adjika for the winter - how to cook?

Raw seasoning differs in the method of preparation and storage. At the initial stages, everything is similar. Preparation of vegetables in any recipe consists of washing, drying, removing tails and seeds.

Further, according to the recipe, the vegetables are chopped in any convenient way. The meat grinder retains a beautiful, rich color, but does not give uniformity to the mass. Bender gives the mass a uniform structure, but the color becomes paler due to the grinding of seeds.

The difference lies in the preparation - all dishes for raw adjika should be washed with soda and boiled, and the vegetables should be thoroughly dried. Raw adjika is brought to a boil for 20 minutes, but do not boil. You can store the sauce only in a dark, cool place - a refrigerator or cellar will do. Greens are added to the dish when serving.

Adjika from red pepper in Armenian - spicy and spicy

For 1 kg of tomatoes, you need 100 g of hot pepper and 200 grams of garlic. Process all the ingredients in a meat grinder, add salt, garlic, hot ground pepper to the tomatoes. Be sure to transfer the mass into an enamel pan and cover with gauze.

Leave the dishes with the contents for 14-15 days in a warm place (but not in the sun) for fermentation. The product must be stirred every day with a wooden spatula. After the specified time, the aromatic seasoning in Armenian will be ready, and the taste of the dish will just lick your fingers! You can start absorption or send for storage in the refrigerator.

It is worth noting that there are a lot of recipes for preparing spicy seasoning for the winter, but everyone differs not only in the number of ingredients, but also in taste! Do not be afraid to try something new, perhaps you will like the unusual adjika recipe the most!

Adjika boiled with carrots - quick and easy

Adjika boiled with carrots is not only delicious, but also a vitamin boom in a gravy boat. Heat-treated carrots enrich the seasoning with vitamin A, in turn, bell peppers are rich in ascorbic acid and iron, and garlic and hot peppers will help you survive the winter without colds and infections. To cook delicious adjika for the winter with carrots, you need:

• 1000 g red bell pepper
• 2000 g juicy tomatoes
• 500 g sweet and sour apples
• 500 g carrots
• 100 g hot pepper
• 200 g garlic
• 250 ml sunflower oil
• salt, pepper (to taste)

We prepare vegetables, as described above, and three carrots on a fine grater. Add spices, oil, put on medium heat for 2.5 hours, stirring constantly so as not to burn. We put the finished mixture into jars and cork with lids. Such adjika with carrots is well stored both in the pantry in a city apartment and in the basement of a private house.

Raw appetizer without tomato - natural fresh taste even in winter!

Raw adjika without tomato retains the color, taste and aroma of natural vegetables, it is especially nice to open such a vitamin jar in winter! So, a simple recipe for adjika without cooking - for 1 kg of hot pepper, 100 g of garlic and 50 g of coriander are taken.

Wash the hot pepper and dry it slightly, remove the seeds (if you want the seasoning to be very hot, then leave the core). Scroll everything in a blender and add salt. Wrap in sterilized small jars and refrigerate for the winter. The product, of course, is very tasty, but it can only be stored in the cold, so a pantry in the apartment is not suitable. Now you know how to cook raw, natural adjika without tomato and without cooking.

Spicy pepper seasoning with horseradish is a great way to harvest

Spicy pepper adjika at home is a real find for housewives. It is quick to prepare, does not require a large assortment of ingredients and is stored for a long time, thanks to salt. It is used for marinades, dressings and preparations for the winter. For the preparation of acute Caucasian adjika, you must:

• 250 g chili pepper
• 50 g garlic
• 15 g salt
• 15 g coriander
• 15 g hops-suneli seasoning
• 25 g horseradish (fresh root)

Rinse hot pepper, garlic, horseradish roots, dry and peel. To adjust the spiciness, pepper seeds can be left or removed. Run coriander, chili peppers, garlic and horseradish through a coffee grinder or grind in a blender until smooth. Mix the mass well and salt.

The product now remains to be placed in a container for storage, put in a cold place (refrigerator, basement). If you plan to store the seasoning in the refrigerator, the amount of salt can be slightly reduced if desired.

Adjika for the winter from tomato and pepper with garlic - a sharp delight

The best simple adjika recipe is obtained from tomato, pepper and garlic. It is with him that it is better to start fantasizing about variations of the sauce. All you need is some food, a saucepan and 20 minutes of free time. Cooking ingredients:

• 150 g hot pepper
• 1 kg bell pepper
• 3 kg tomato
• 500 g garlic
• 50 gr salt
• 50 gr sugar

Vegetables should be washed well in water, cleaned of stalks and seeds (except for hot peppers), chopped and seasoned with spices. Will you use a meat grinder, blender or coffee grinder for these purposes, there is no fundamental difference.

Leave the vegetable mixture overnight, and in the morning, drain the resulting juice and distribute it in sterilized jars. A raw appetizer of tomato, pepper and garlic is sent to the refrigerator or basement. If you have learned how to make this sauce, any kind of it is up to you.

Home cooked - what could be tastier

If raw preparations do not suit you, then you will definitely like homemade adjika, because it needs to be cooked, which means that the probability of safety increases significantly, and it is much easier to place hot-rolled cans in apartment conditions.

By the way, like all other recipes, a proven method that does not explode in jars. The sauce can be adjusted to your desired taste just before seaming by adjusting the amount of spices and vinegar. The result will be an excellent alternative to ketchup, and more useful. So, to cook homemade adjika for the winter, you need to take:

• 1.5 kg tomato
• 400 gr white onion
• 3-4 carrots
• 500 g red fleshy sweet pepper
• 5-6 pieces of hot pepper (take to taste, more or less)
• ½ cup garlic cloves
• ½ cup refined vegetable oil
• 75 gr white wine vinegar
• 1.5 tbsp salt
• 1.5 tbsp Sahara

We clean the vegetables, wash them, remove the seeds from the peppercorns, and leave them in the bitter one, cutting off only the tail. Grind all prepared vegetables in a meat grinder (except garlic) and transfer to a cauldron (enamelled pan), add vegetable oil.

Now the whole mass must be mixed well and put on a slow fire. Cook for 1.5 hours from the moment of boiling, not forgetting to stir so as not to burn. 30 minutes before the end of cooking, add crushed garlic (finely chopped) and salt. If the garlic is added too early, the taste and aroma may fade.

As soon as you turn off the fire, immediately pour in the vinegar, mix thoroughly and arrange in prepared jars and roll up for the winter. Don't forget to turn over and wrap in a warm blanket until cool. Homemade boiled adjika is ready, you can try it!

Abkhaz recipe with nuts

A real Abkhaz aromatic appetizer with nuts will complement meat and fish dishes, it is good to lubricate the bird with it before frying, and it will also complement the shish kebab, serve as a wonderful addition to cutlets, chebureks and even manti.

• 500 g bitter pepper
• 100 g salt
• 100 g peeled walnut kernels
• 1.5 tbsp ground coriander seeds
• small bunch each of fresh cilantro and parsley
• 150 g garlic

According to the recipe, the vegetable must be washed and cleaned of seeds, the greens should be washed and dried. Grind pepper in a meat grinder or use a blender for this. If a lot of juice is formed during grinding, be sure to drain the excess. Walnuts should be fried in a pan until golden brown, sifted from the husk and passed through a meat grinder or finely chopped with a knife.

Mix the ingredients, add salt and ground coriander seeds. We cut the greens and mix into the mass and lastly add the crushed garlic. Cover the pan (basin) with our preparation with gauze or a thin cotton cloth and leave it warm in the kitchen for three days, stirring 2 times a day.

On the fourth day, a delicious sauce with nuts will be ready, it remains to shift into dry, clean containers and put in the refrigerator. To roll up for the winter, bring to a boil (do not boil) and cork with iron lids.

Adjika recipes for the winter are varied, but always simple in execution and amazing in taste, be sure to prepare hot sauce in the summer - you will not regret it! A delicious jar in the kitchen will always come in handy!