How to cook spicy adjika. Adjika for the winter: the best homemade adjika recipes - you will lick your fingers! Adjika from tomatoes and garlic without cooking

Adjika recipe for the winter without cooking

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Adjika without cooking is a hot, red-orange seasoning similar to paste with salt, various herbs, and garlic. This seasoning is not difficult to prepare, however, despite this, it can be a great addition to many dishes.

There are a myriad of recipes for cooking adjika without cooking (many people really like it with garlic and tomatoes). For long-term storage, it can be boiled and preserved, or it can be stored raw in the refrigerator. The second method is much simpler than the first, not to mention the fact that in this case more vitamins will remain in the workpiece when compared with canned.

Adjika for the winter without cooking with bell pepper

Ingredients needed for cooking:

• sweet bell pepper - 3 kg;
• cilantro - 2 bunches;
• basil - 2 bunches;
• parsley - 2 bunches;
• garlic - 2 heads;
• chili (pods) - 200 gr;
• grape vinegar - 1 bottle;
• coarse salt.

Rinse each component thoroughly, peel the pepper, discard the seeds. Twist the ingredients in a meat grinder, add 2-3 tbsp. l. salt. Stir gently, season with vinegar (not the whole bottle), mix the resulting product again. The salt will not melt immediately, so it is worth stirring until it is completely dissolved.

Arrange in washed containers and send adjika for storage (balcony, refrigerator, basement).

Tomato and garlic adjika recipe without cooking (everything is fresh)

You will need:

• tomatoes - 3 kg;
• pepper (sweet) - 1 kg;
• garlic - 0.5 kg;
• pepper (hot) - 150 g;
• salt - 0.5 tbsp.;
• sugar - 3 tbsp. l.

Grind the ingredients in a blender (twist in a meat grinder, in a food processor, etc.), mix, add salt. At night, the container with adjika should be on the balcony (basement, in another place with low air temperature). Pour out excess water in the morning. Distribute the rest among banks. Keep in a cold place.

How to prepare pumpkin juice for the winter: recipe link

Mild adjika with plums

Ingredients:

• 3.5 kg of tomatoes;
• 1 kg of sweet peppers;
• about 1 kg of carrots;
• 1 kg plums;
• 100 g of garlic;
• 0.5 tbsp vegetable oil;
• ten aspirin tablets.

Washed tomatoes, onions and plums and other vegetables - scroll in a meat grinder. Add garlic cloves, salt, seasonings (depending on preferences), aspirin, crushed with the help of a spadefoot to the paste and stir thoroughly.

Recipe without cooking with horseradish and garlic

Have with you:

• 2 kg of tomatoes;
• 1 kg of sweet pepper;
• about 300 g of garlic;
• 0.3 kg of chili;
• 300 g of fresh horseradish rhizomes;
• 1 st. salt;
• 1 st. 9% vinegar.

Beat in a blender (hold) tomatoes and both types of pepper, garlic and horseradish roots, also twist. Sprinkle with salt and vinegar according to taste, mix everything. Place the resulting mass in washed and dried jars, close. Adjika should be stored in a cold place. The result is approximately 3 liters of excellent workpiece for the winter.

Recipe for adjika with eggplant

Components:

• 3 kg of fried eggplant;
• 1 kg of sweet red pepper;
• about 0.5 kg of onion;
• 500 g tomato;
• 100 g of garlic;
• 100 g of peeled hot pepper;
• 200 ml of vinegar;
• 250 g parsley (greens and root).

Cut the components for adjika without cooking into small pieces, add salt according to preferences, overcook for 2 days, send for storage in a cold place.

1. An important point when preparing the workpiece is not to reduce the amount of salt. Put exactly as much as indicated in the recipe, otherwise the seasoning will become moldy or ferment.
2. It is recommended to use only red products (tomatoes, bell peppers (it always turns red closer to autumn), chili), as adjika looks more appetizing with them.
3. To make grilled meat with a bright, fried crust, pre-roll it in a spicy seasoning.
4. To get a “Caucasian” flavor, be sure to add ground coriander to the preparation (1-2 tablespoons per 2-3 kg of tomato will be enough) or a bunch of cilantro. You can also add walnuts.

Real oriental adjika is prepared only with rubber gloves - it has such a “burning” taste. And if the burning-sharp mixture for direct consumption is not subjected to heat treatment, preparations for the winter are usually boiled, stewed on the stove, and preserved according to all the rules.

"Adjika" in translation from the Abkhaz - "salt". Usually it is a paste-like mass of red color, but when using unripe fruits, it can also be green.

Composition, calorie content and benefits of spicy snacks

Spicy adjika is not a delicacy that "scatters" instantly. They eat it by a teaspoon, spreading it on bread or as a snack, complementing the taste of roast, soup, garnish with aromatic seasoning. In a classic appetizer, there are no tomatoes, as well as the sourness inherent in them, but there is plenty of spiciness. The mixture is usually prepared in small jars with a volume of 250-350 ml, so as not to spoil the contents by frequent opening.

The supplement is considered low-calorie, contains 50-60 kcal, depending on the products used. The composition of the hot seasoning is represented by natural ingredients, the main of which are: hot chili pepper, garlic, salt and herbs. Often the recipe is supplemented with walnuts, cilantro, hops, marjoram. The chemical composition is presented in the table below.

Table - The content of useful substances and vitamins in adjika

Vitamins, mg per 100 g	Minerals, mg per 100 g	Other substances, g in 100 g
Vitamin C - 30	Calcium - 9	Water - 94.1
Nicotinic acid - 0.6	Phosphorus - 16	Proteins - 0.9
Folic acid - 11	Magnesium - 12	Fats - 0.6
Vitamin A - 0.02	Potassium - 564	Carbohydrates - 3.9
Vitamin B - 0.14	Sodium - 25	Fiber - 0.7
Riboflavin - 0.09	Iron - 0.5	Sugar - 2.55
Thiamine - 0.01	Zinc - 0.15	Fatty acids - 0.41

The beneficial properties of the spicy additive appear depending on which adjika recipes for the winter are used. Regardless of the composition, the supplement increases appetite, normalizes digestive processes and metabolism. The combination of garlic, hot pepper and seasonings has a healing effect on the body:

• strengthens the immune system;
• kills malicious viruses;
• activates blood circulation;
• improves the functioning of the genitourinary system;
• increases potency;
• increases activity;
• strengthens blood vessels;
• saturates the cells with oxygen.

With caution, you should use a spicy snack for people with diseases of the digestive tract (gastritis, ulcers), diseases of the kidneys, heart. The product is completely contraindicated for pregnant and lactating women, small children.

Varieties

There are two types of sauce-like adjika - Abkhazian and Georgian. They differ in the composition of ingredients, methods of preparation and taste. There is also a dry ready-made mixture - akhkhyla, consisting of dried pepper, spices, garlic and spices. Such a “powder” is used to make marinades, to spice up soups, fish, and roast meats.

Abkhazian adjika is of two types.

1. Red (aparpyljika). Puree mass of red chili pods, walnuts, salt, garlic, savory seeds, dill, cilantro, basil. It is combined with fish and meat dishes, stewed vegetables.
2. Green (ahushuadjika). A thick mixture of unripe green burning pods, salt, a large number of aromatic herbs: dill, basil, mint, cilantro. It is used more often as a seasoning for snacks from dairy products.

Georgian is conditionally divided into three types.

1. Popular. Contains ripe hot and sweet red peppers, wine vinegar, cilantro, garlic.
2. Simple. Includes, in addition to the above ingredients, juicy tomatoes and herbs.
3. Spicy. Prepared only from green burning pods and fragrant herbs.

Freshly prepared red Abkhazian seasoning is considered the hottest. It is served with baked meat, stewed vegetables, soups, rice. Green adjika is milder in taste, combined with stewed chicken, squash or eggplant caviar. Sometimes the mixture is used to lubricate poultry. As a result, after baking, a golden crust is formed.

Adjika for the winter: a classic version without cooking

Peculiarities. The classic recipe for adjika (it is called "male") does not involve heat treatment of the ingredients. The supplement is prepared from selected vegetables, chopped in a suitable way. The meat grinder allows you to keep a bright color, but does not give the desired uniformity. The blender helps to get a homogeneous puree mass, but a lighter shade due to grinding the seeds.

What to prepare:

• chili - 1 kg;
• garlic - 0.5 kg;
• grinding salt No. 0 - 150 g;
• aromatic herbs (dill, coriander, suneli hops) - 100 g.

How to do

1. Prepare vegetables: wash the pods, free from partitions and seeds, peel the garlic cloves from the husk. Dry.
2. Grind the components in an accessible way. Chop the greens with a knife.
3. Salt, mix the ingredients, wearing rubber gloves.
4. Arrange the raw mixture in sterilized jars, store in the refrigerator or cellar.

The recipe for adjika with pepper without cooking can be slightly modified by adding horseradish, replacing 200-300 g of hot fruits to reduce the sharpness of Bulgarian sweet pepper.

Sharp variations with and without conservation

Burning classic adjika is a close "relative" of the Mexican salsa sauce, it has a similar spicy taste. Modern housewives supplement the traditional homemade adjika recipe with green and red tomatoes, beets, even pears, apples, experimenting with various additives and seasonings at their discretion.

in Abkhazian

Peculiarities. The Abkhazian adjika recipe with nuts involves bringing the mixture to a boil, followed by rolling with iron lids for the winter. The appetizer will have a spicy aroma, complement the taste of barbecue, meatballs, serve as a seasoning for manti, poultry, roasted meat.

What to prepare:

• hot pepper - 0.5 kg;
• kernels of peeled walnuts - 100 g;
• salt - 100 g;
• ground coriander seeds - one and a half tablespoons;
• garlic - 150 g;
• cilantro - half a bunch;
• parsley - half a bunch.

How to do

1. Dry washed greens and pods, previously cleaned of partitions and seeds.
2. Grind with a blender or meat grinder two or three times until an almost homogeneous mass is obtained.
3. Fry the nuts in a dry frying pan, chop with a knife or pass through a meat grinder.
4. Mix all the ingredients, chopping the garlic with a press before this, salt.
5. Transfer the mass into a basin or pan, cover with gauze, leave warm for three days. Stir a couple of times a day.
6. On the fourth day, boil the mixture, immediately remove it from the stove, put it in dry jars and roll it up for the winter.

in Georgian

Peculiarities. Georgian-style fiery seasoning will please you with a “vigorous” taste, spicy aroma of herbs, saturated with red color. Such an additive will stimulate the appetite, give a sharp touch to meat, fish, poultry dishes, vegetable stews and soups. Salt for the recipe is suitable only for stone, coarse grinding. Iodized will cause fermentation and spoilage of the product.

What to prepare:

• hot chili - five pods;
• bell pepper - half of the fruit;
• garlic - a whole head;
• fresh dill - one bunch;
• hops-suneli - two packs;
• dried coriander - one pack;
• dried coriander greens - 20 g;
• salt - two teaspoons;
• walnuts - seven pieces;
• vinegar 3% - two teaspoons.

How to do

1. Crush or grind walnuts and coriander seeds into flour.
2. Rinse prepared and peeled vegetables. Dry, then cut.
3. Send to the blender bowl, grind, gradually pouring in the vinegar.
4. Throw in the chopped dill.
5. Transfer the homogeneous mass into a basin, add chopped cilantro, spices, salt.
6. Stir with gloves, adding crushed garlic, coriander and nut flour.
7. Mix until the consistency of butter.
8. Transfer to sterilized jars, seal.

Contrary to misconceptions, real Georgian seasoning does not contain tomatoes. Only peppers give the red color to the workpiece. Previously, they were dried in the sun, rubbed between stones, but now the procedure has been simplified thanks to a blender.

in Bulgarian

Peculiarities. Fragrant adjika in Bulgarian (another name is lelya) will keep a beautiful view for a long time. The secret to rich color and long shelf life is the addition of aspirin. Tablets will act as a kind of preservative, they will not allow the workpiece to ferment.

What to prepare:

• tomatoes - 3 kg;
• sweet bell peppers - 0.5 kg;
• garlic - 250 g;
• hot chili - 250 g;
• aspirin (acetylsalicylic acid) - six tablets;
• salt - half a tablespoon.

How to do

1. Remove partitions, seeds from the pods, remove the stalks from the tomatoes, peel the teeth.
2. Grind all vegetables in a meat grinder.
3. Add salt and powdered aspirin tablets.
4. Stir, cover with gauze, keep at room temperature for seven to ten days, sometimes a couple of weeks.
5. Arrange in jars, send to be stored for the winter in the refrigerator or basement.

in Armenian

Peculiarities. The recipe in Armenian with tomatoes is a variation on the theme “you will lick your fingers”. There is also a sharpness loved by men, and gentle tomato sourness, and the aroma of spicy greens. The preparation is ready for use immediately after the end of the fermentation process.

What to prepare:

• ripe tomatoes - 1 kg;
• chili - 100 g;
• garlic - 200 g;
• salt - to taste.

How to do

1. Prepare vegetables, remove stalks, seeds, partitions.
2. Grind separately with a meat grinder. Connect.
3. Add chopped garlic, salt, mix.
4. Cover the pan with the vegetable mass with a piece of cloth, leave for two weeks to ferment.
5. Stir with a spatula every day.
6. After completion of the fermentation processes, decompose the mass into dry, clean jars, put in the refrigerator.

When preparing homemade adjika for the winter with tomatoes, one rule should be considered. Salt should first be ground tomato mass, before the introduction of pepper and garlic, otherwise the salt will not be felt.

with eggplant

Peculiarities. Winter preservation with eggplant will be popular with both men and women. The little blue ones will give adjika a spicy taste, slightly smoothing out the sharpness, and give a beautiful look. Another plus of snacks is the speed of its preparation.

What to prepare:

• eggplant - 2.5 kg;
• tomatoes - 3 kg;
• bell peppers - 12 pieces;
• garlic - four heads;
• chili - two pods;
• salt - two tablespoons;
• sugar - one tablespoon.

How to do

1. Peel all vegetables, except eggplant, from stalks, peel, seeds, scroll through a meat grinder. Salt.
2. Boil over low heat for ten minutes.
3. At this time, peel the eggplant, cut into slices. Soak for five minutes in salt water.
4. Grind the eggplant pieces, pour into the vegetable mass.
5. Stir, cook for another hour.
6. Remove from heat, pour into sterilized jars, twist.
7. Turn jars over, wrap until cool.
8. Remove cold adjika for storage.

Without vinegar and sterilization

Peculiarities. Adjika without vinegar for the winter will appeal to those who do not like the specific smell or taste of this preservative. In this recipe, the safety of the workpiece is ensured by horseradish rhizomes. Seasoning adds spice, piquancy and aroma to the spin.

What to prepare:

• tomatoes - 2.5 kg;
• garlic - two and a half heads;
• salt - 50 g;
• chili - half a pod;
• horseradish - three rhizomes.

How to do

1. Pour boiling water over tomatoes without stalks for three minutes.
2. Rinse with cold water. Remove skins.
3. Peel off the top layer of horseradish rhizomes with a knife.
4. With rubber gloves, clean the chili, remove the insides.
5. Peel garlic cloves.
6. Grind all the vegetables three times with a meat grinder, salt, mix.
7. Arrange in sterilized jars, cork tightly so that the blank does not dry out for the winter.

Green

Peculiarities. Adjika from green bell pepper for the winter does not differ in taste from the same red fruit sauce. However, it looks original, allows you to surprise households and guests with an interesting composition. You can take any greens - parsley, mint, cilantro, dill, basil.

What to prepare:

• green bell pepper - 0.5 kg;
• chili - four pods;
• parsley - 200 g;
• dill - 100 g;
• cilantro - 50 g;
• garlic - 200 g;
• table vinegar - 50 ml;
• salt - one tablespoon;
• sugar - two tablespoons.

How to do

1. Rinse the greens with water, dry, chop with a knife, or better - turn into a pulp with a blender.
2. Place the vegetables in a blender and chop. Mix with herbs.
3. Salt, sweeten. Pour in the vinegar.
4. Mix, put into jars.

Apple cider vinegar can be used instead of the usual table cider vinegar, it is more fragrant. To enhance the taste, it is recommended to add paprika, coriander, ground pepper and peas.

boiled

Peculiarities. Boiled adjika is stored fresh longer. Preservation "keeps" the taste and aroma even after a couple of seasons after seaming. Garlic is laid after cooking - so the garlic smell lasts longer.

What to prepare:

• chili - four pods;
• table vinegar - 100 ml;
• garlic - four heads;
• tomatoes - 2 kg;
• sour apples - 1 kg;
• sweet bell pepper - 1 kg;
• horseradish - five roots;
• onion - 1 kg;
• carrots - 1 kg;
• salt - 150 g;
• sugar - 200 g;
• vegetable oil - 500 ml.

How to do

1. Prepare vegetables by peeling, removing seeds, partitions. Wash, cut into pieces.
2. Scroll all the slices in turn through a meat grinder, transfer the mass to the pan (except garlic).
3. Put on the stove, wait for it to boil. Boil for about an hour.
4. Pour salt, sugar, pour in vinegar and oil.
5. Cook for another five minutes, turn off the heat. Add garlic.
6. Arrange in dry sterilized jars, twist for the winter.

with mayonnaise

Peculiarities. Classic adjika with mayonnaise will appeal to those who like to soften the sharpness with various additives. According to reviews, this seasoning is easily spread on sandwiches, goes well with side dishes, suitable for pizza, soups.

What to prepare:

• tomatoes - 3 kg;
• Bulgarian sweet pepper - 2 kg;
• garlic - 200 g;
• pepper salt - one teaspoon;
• refined sunflower oil - one glass;
• table vinegar - 100 ml;
• dried dill - optional;
• mayonnaise.

How to do

1. Grind the tomatoes into porridge using a meat grinder or blender.
2. Chop the pepper into small pieces with a knife or pass through a food processor.
3. Combine the ingredients, boil for 40 minutes over medium heat.
4. Remove from stove, cool.
5. Add spices, oil, salt.
6. Add chopped garlic, stir.
7. Combine with mayonnaise in a ratio of 2: 1 (adjika is twice as much).
8. Arrange in clean glass containers, twist.

In a slow cooker

Peculiarities. Using a slow cooker is a great way to save time when cooking. The main thing is to measure the number of vegetables in advance, clean, rinse, chop them. Then you do not have to stand at the stove, constantly stirring the boiling mass.

What to prepare:

• tomatoes - 2 kg;
• red or orange sweet pepper - 1 kg;
• garlic - 120-140 g;
• chili - two or three pods;
• sugar - three tablespoons;
• salt - one teaspoon;
• vegetable oil - half a glass;
• 9% vinegar - a third of a glass.

How to do

1. Pass the prepared Bulgarian pods and tomatoes through a meat grinder, pour the mass into the multicooker bowl.
2. Pour in vegetable oil, sweeten, salt. Mix.
3. Set the "Extinguishing" mode for an hour and a half. Cook with the lid closed.
4. Periodically, once every half an hour, stir, opening the lid.
5. Using gloves, chop the peeled chili and garlic with a knife.
6. After the signal, pour the ingredients into the bowl, pour in the vinegar.
7. Stir, set the "Extinguishing" mode for 20 minutes. Cook with the lid open to evaporate excess liquid.
8. After the signal of the multicooker, pour adjika into sterilized jars with a volume of 200-250 ml, roll up.
9. Store up to two years.

To enhance the flavor, it is better to take burning garlic, with noticeable purple veins. Tomatoes should be selected dense, fleshy, watery will make the sauce too thin.

In the oven

Peculiarities. Adjika from vegetables baked in the oven resembles Italian pesto sauce in taste and texture. It goes well with spaghetti, pasta, steamed vegetables, and is easily spread on bread. Extra virgin olive oil and roasted garlic add spice to the dressing, chili - sharpness.

What to prepare:

• red bell pepper - 500 g;
• dried tomatoes - 50 g;
• garlic - 100 g;
• olive oil - 250 ml;
• chili powder;
• ground pepper;
• salt.

How to do

1. The pods, without clearing the seeds, spread with garlic on a baking sheet.
2. Bake in the oven at 170°C, remove and cool.
3. Remove the peel, stalks, grind together with dried tomatoes and spices in a blender, pouring olives in parts.
4. Mix, arrange in sterile jars with a volume of 200-250 ml.

Knowing how to cook adjika at home, it is easy to surprise households and guests with seasoning "with a twinkle". If desired, you can add beets, pumpkins, plums, apples, mushrooms, even gooseberries or chokeberries to recipes. Experimenting with tastes is not only possible, but also necessary.

Every housewife has adjika recipes without tomatoes. But if you want to cook something new, you can choose from the collection. This seasoning will give a special taste to the second and first courses. You can even spread thick hot sauce on bread and drink tea with it. The presence of garlic, herbs in recipes helps to fight colds in winter.

Adjika from bell pepper

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

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

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

To prepare seasoning from bell pepper, 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;
• Chile - 400 g;
• garlic - 300 g;
• suneli hops, dill seeds, coriander - 1 tablespoon each;
• salt - 3 tablespoons;
• 9% vinegar - 2 tablespoons.

How to proceed:

1. Washed vegetables are cut and mashed.
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 save the maximum amount of nutrients in pepper seasoning for the winter.

Plum adjika

Adjika without tomato with plums is still a rare “guest” among many hot sauces, but it is worth cooking.

Prepared from such products:

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

How to proceed:

1. Rinse the sweet and sour fruits thoroughly so that there are no impurities left on them, dry them, and select the seeds.
2. Plums with damage and signs of rot are not suitable for making seasoning.
3. Put on rubber gloves and peel the washed peppers.
4. Puree plums, chili and garlic in a food processor or blender until smooth.
5. Salt, sugar, add tomato paste, mix thoroughly. Cook for a third of an hour.
6. Immediately decompose into jars, hermetically close with metal or screw caps.

Fresh adjika for the winter without tomatoes

To cook adjika without tomatoes for the winter, 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 heat.

Recipe Features:

1. Rinse the chile, remove some of the seeds and tails.
2. Rinse the herbs in several waters, peel the garlic from the upper integumentary scales and divide into slices.
3. Grind the ingredients, salt, pour in the oil.
4. Mix thoroughly and place in sterile jars.

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

Adjika from pepper and garlic without tomato

The prescription requires:

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

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

1. Rinse all vegetables and herbs, dry on a towel.
2. Free sweet paprika from seeds and partitions, wash again.
3. Cut the hot chili into circles, leave the seeds.
4. Remove the husk, transparent film from the garlic, rinse.
5. Peppers, garlic and herbs grind until smooth. On the meat grinder, install a grate with the smallest holes.
6. Pour the mass into a saucepan, turn on a strong fire.
7. Before mixing, salt, sugar and add the rest of the ingredients except vinegar.
8. Reduce the temperature to a minimum and cook with stirring for half an hour.
9. Before the end of cooking, add vinegar, taste adjika. If necessary, add salt.

Transfer the seasoning without tomatoes for the winter in jars, roll up, wrap with a towel. When the sauce has cooled, remove to a suitable place.

Classic adjika recipe without tomatoes

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

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

Comment! Wear rubber gloves when handling chili peppers to avoid burns. Wash hands thoroughly after cooking.

Working rules:

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

Ready without tomatoes for the winter, they are laid out in jars, closed and stored in the refrigerator for up to 12 months.

Adjika spicy without tomato Megrelian

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

To prepare adjika without tomatoes, you will need:

• hot and sweet pepper - 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 spicy adjika, you need to take more chili peppers.

Operating procedure:

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

It is not necessary to cook adjika for the winter from peppers without tomatoes. Seasoning is stored for almost a year in a cool place.

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

The algorithm for preparing adjika for the winter:

1. All ingredients must be washed, cleaned and chopped. The mass should be very fine and homogeneous.
2. After adding salt, the seasoning must be thoroughly rubbed.
3. Adjika is infused without tomatoes, prepared according to the recipe, during the day.
4. Now you can eat.

For winter, seasoning should be decomposed into jars, hermetically sealed and put away in coolness.

Georgian adjika with hops-suneli

There are many hot sauces that are prepared for the winter, and tomatoes are not used. But spicy herbs and other Caucasian spices should be required.

Required products:

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

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

How to cook:

1. Remove the husk from the garlic, divide into slices, wash.
2. Cut off the stems from the peppers, sprinkle the seeds and rinse well.
3. Grind peppers and garlic, add seasonings and salt and pour into an enamel pan.
4. Boil for half an hour, add vinegar. Remove the pot after 10 minutes.
5. The finished product is laid out in steamed jars and rolled up.

Attention! The recipe does not specify the exact amount of salt; in Abkhazia, each family adds this ingredient to their liking.

Adjika for the winter without tomato with bell pepper without cooking

According to the recipe for making 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 are removed from the peppers, the seeds are removed from the paprika, but it is not necessary from the Chile.
2. The head of garlic is disassembled into cloves, peeled and peeled, washed.
3. Vegetables and garlic are chopped in a convenient way to a puree state.
4. Pour salt and granulated sugar, pour in 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.

Warm water is poured into the pan, jars are placed, covering them with lids. The sterilization procedure takes 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 under a fur coat.

Attention! Such a preparation for the winter of peppers without tomatoes can be stored anywhere without access to sunlight.

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

Helpful tips are always welcome.

To make the spicy seasoning more fragrant, spices and spices are heated in a dry frying pan. This will allow the essential oils to stand out. You just need to make sure that the seeds do not burn. For this:

1. Spices and spices are placed in a slightly warm pan, then slowly heated.
2. A rich aroma serves as a signal for the end of calcination.
3. The contents of the 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 with the help of ucho-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 it.
2. In the village, this is easier to do - hang the pods in the sun. It is more difficult in the city, in Chile the smell of the street can be absorbed, which is undesirable. Therefore, you can use the oven.
3. Coarsely chop the peppers, stack on a sheet.
4. You need to dry them in the oven at a minimum temperature for 1-2 days. The door must be open.

So that adjika from pepper does not turn sour for the winter, a lot of salt is put in it. This is an excellent preservative, the finished product will not spoil. And you need to take only coarse spice. This also helps prevent souring.

Often there is not enough space in a small back room of a city apartment to store various blanks for the winter. The problem is solved simply: a part of adjika without tomatoes can be frozen in portions in the freezer, for example, in chocolate molds. Small portions after freezing are folded in a large bag.

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

In the seasoning of peppers for the winter, various spicy herbs are sure to be used:

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

In Caucasian adjika, saffron, thyme, and basil are still preferred.

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 acquires a fantastic crust.

Conclusion

When choosing adjika recipes without tomatoes, you should consider the taste priorities of each family member. Having made several seasoning options, you can diversify the winter diet with a delicious thick sauce with a spicy taste. The main thing is to cook with the mood, taking into account the nuances of the recipes.

Fragrant and burning adjika is the queen of homemade preparations. For heat-resistant people - an appetizer for black bread, for the rest - a universal flavor, seasoning and just a delicious savory snack. Fragrant and spicy adjika will always come in handy, whether it's a mountain feast or cozy gatherings with friends.

Today I want to offer you a simple version of adjika - without cooking. In such adjika, not only all natural aromas and tastes are preserved, but also the benefits of all the constituent components - tomatoes, garlic, herbs, hot and sweet peppers. In addition, it takes a few minutes to cook adjika without cooking. Try it!

Prepare the ingredients according to the list.

Rinse and dry the adjika components. Peel and cut the tomatoes, sweet peppers. Remove stems from hot peppers. Peel the garlic.

Place the prepared ingredients in the blender bowl.

I divide the vegetables into several bookmarks and add hot peppers gradually, a few pods to each bookmark. I try and adjust the final amount of hot pepper to taste.

Grind vegetables until smooth.

Add salt, chopped herbs and mix well (use a wooden or plastic spoon).

Keep adjika for 1-2 days at room temperature so that the mixture ferments. Then place in sterilized jars, close with sterilized plastic lids and place in the refrigerator for further storage.

An option for the impatient is to add 1 tbsp to freshly prepared adjika. sugar and 5 tbsp. vinegar. Such adjika can be immediately decomposed into jars and put in the refrigerator.

Adjika without cooking is ready! Bon appetit!

Why do we all love spicy and fragrant adjika? It's simple, because its versatility is undeniable. Feel free to serve it with any meat, chicken or even fish. This appetizer will be a big success at any feast. You can consider adjika as an independent dish - just offer it with dark or white bread.

I want to offer you the most famous vegetable snack options for any occasion. All recipes from them are worthy of your attention, and therefore it is worth trying to cook each one, you just need to work hard.

With a skilled housewife, all tomatoes will go for the future, you can prepare them, use them in stewing or baking, eat them fresh in salads. But among a large number of tomatoes there will always be those that should be processed specifically for adjika, with minor damage and dents.

Many argue that this spicy snack in the cold season is an excellent antiviral agent. And it is impossible not to agree with this, because natural ingredients, among which there are hot peppers and garlic, guard your health and your loved ones. In addition, its bright taste whets the appetite, raises the general tone of the body and mood.

Of course, you can find the most favorite adjika recipe for your family and cook it every year, or you can be patient and pamper your family with different snacks. We do not forget about high-quality and lids before preserving the finished product, so that adjika will please us with its taste until spring.

Homemade adjika from tomato and garlic

This recipe, perhaps, can be called a classic version of adjika for lovers of spicy tomato appetizers. All you need for its preparation is vegetables, garlic and spices. Be sure to cook such a snack for the family. You will succeed!

You will need:

• 2.5 kg tomato
• 0.5 kg sweet red pepper
• 150 g garlic
• 1 PC. hot pepper
• 100 g sugar
• 50 g vegetable oil
• 0.5 st. spoons of salt
• 25 ml vinegar 9%

Cooking method:

Glass jars and lids must first be sterilized

Rinse the tomatoes thoroughly, cut, remove the stalks with a knife, cut off bumps and dents

Pass the tomatoes through a meat grinder

Line a clean colander with several layers of gauze, place it in a cup

Put the chopped tomatoes in a sieve on cheesecloth, let stand so that the maximum amount of clear juice comes off

The liquid from the lower bowl must be drained from time to time

This step will allow you to avoid prolonged evaporation of the liquid from adjika, reducing the time of its preparation.

Rinse bell pepper, cut, remove seeds (or leave as desired)

Peel the garlic, wash

Pass garlic, bell pepper and hot pepper through a meat grinder

Remove the tomato mass from a colander, remove the gauze

Mix it with crushed pepper

Add sugar, salt, mix in a saucepan (pot)

Put the pan on the fire, boil and cook over moderate heat for 30 minutes

Arrange the mass in sterilized jars, immediately cover them with lids, close with a key for conservation

From the total amount of products you get a little more than 2 liters of adjika

Bon appetit!

Adjika from tomato with eggplant for the winter

It turns out very tasty adjika from tomato with eggplant. It is not difficult to cook it, and everyone without exception will be happy to enjoy the wonderful taste and aroma in winter. If you have never prepared such an adjika variant, then it's time to try it. Good luck!

You will need:

• 1 kg eggplant
• 2 kg tomatoes
• 0.5 kg sweet bell pepper
• 1 PC. hot chili pepper
• 1 PC. garlic
• 0.5 st. (125 ml) table vinegar 9%
• 1 cup (250 ml) refined vegetable oil
• 4-5 art. l. Sahara
• 1 st. l. rock salt
• 1 tsp dried basil
• 1 tsp coriander beans

Cooking method:

1. Grind basil and coriander in a mortar to powder
2. Rinse the tomatoes, remove the stalks with a knife, peel the peppers from the seeds, cut off the stalks of the eggplants, peel them
3. Pass through a meat grinder with a fine grate tomatoes, eggplants and sweet peppers separately
4. Garlic is also chopped through a meat grinder, if desired, pass it through a press
5. Next, place the tomatoes in a large saucepan, pour in vegetable oil, add salt, sugar, mix, bring to a boil over a fire, cook the tomatoes over moderate heat for 10 minutes
6. Add chopped eggplant to the saucepan to the tomatoes, cook the mixture for another 10 minutes, stirring the vegetables so that they do not burn to the bottom
7. Now add chopped Bulgarian and hot peppers, cook the mixture for 10 minutes
8. Pour grated spices, add chopped garlic, vinegar - cook for another 3 minutes from the moment of boiling, adjust the amount of salt and sugar to your liking
9. Pour the hot mass into sterilized jars, close with boiled lids using a key
10. Banks should cool upside down, wrapped in a warm blanket for a day, then store adjika in a cool place

Bon appetit!

Cooking fresh adjika with garlic without cooking

This is a great option for fresh spicy tomato appetizer without cooking. The only condition for its storage is that the finished product must be stored in the cold. Enjoy fresh adjika at home!

You will need:

• 1.5 kg tomatoes
• 1 PC. hot pepper
• 100 g garlic (1 head)
• 1 tsp salt with a slide
• 2 tsp Sahara

Cooking method:

Wash peppers, tomatoes

Choose vegetables that have more pulp than juice

Peel the garlic, wash

Prepare a meat grinder

Peel tomatoes from bumps, dents, cut the base at the stalk

Pepper cut, remove seeds

We twist the tomatoes in a meat grinder, throw garlic and pepper in the middle of the chopping process

Add salt, sugar according to the recipe

Mix well for about 5 minutes

Sterilize jars and lids in advance in any way convenient for you

Pour adjika into jars, immediately close the lids

Keep cold

Bon appetit!

Delicious adjika from tomato with apples

Here is a very original and amazingly delicious adjika recipe. Apples give this appetizer a savory sweet and sour taste, pairing well with the rest of the ingredients. It is worth trying to prepare such an appetizer for the winter for home, both adults and children will like it.

You will need:

• 1 kg carrots
• 1 kg sweet pepper
• 1 kg apples
• 100 g hot pepper (optional)
• 200 g peeled garlic
• 200 ml vegetable oil
• 200 ml vinegar (9%)
• 70 g salt

Cooking method:

Prepare a pot of at least 6 liters

From this volume of products you get 5.5-6 liters of delicious adjika

Rinse all components well and dry.

Peel the carrots, remove the core from the apples

Add apples to carrots, they can be chopped in a blender or passed through a meat grinder

Tomatoes cut into four parts, remove the base from the stalk

Cut bell pepper, remove seeds

Twist vegetables in a meat grinder, add to chopped carrots and apples

Boil the mass over medium heat, boil for an hour

Mix well until smooth

Arrange the hot mass in sterilized jars, immediately cover with clean lids, close with a key for conservation

Such adjika does not require additional heat treatment!

Can be stored indoors at room temperature

Bon appetit!

Adjika from tomato with zucchini for the winter

Your attention is a wonderful recipe for tomato adjika with zucchini. Such a simple appetizer to prepare, but very tasty, bright and fragrant. Short heat treatment of products allows you to save everything useful in vegetables until winter. Be sure to prepare a few jars of such yummy!

You will need:

• 1.5 kg tomatoes
• 1 kg zucchini
• 300 g bell red pepper
• 300 g carrots
• 1 PC. hot chili pepper
• 2-3 pcs. garlic
• 100 ml vegetable oil
• 100 ml vinegar 9%
• 2 tbsp. l. salt
• 50 g (2 tablespoons) sugar

Cooking method:

1. From these products you will get a little more than 2 liters of the finished product
2. Rinse all vegetables thoroughly, cut the tomatoes, cut the base at the stalk
3. Cut the skin off the zucchini, if they have large seeds, then remove them.
4. Peel the carrots and garlic from the peel, Bulgarian and hot peppers from the seeds
5. Pass everything through a meat grinder with a large grate into one 10-liter stainless steel pan
6. We put it on a large fire, stirring, after boiling, reduce the heat to medium, cook for 30 minutes
7. Next, add vinegar, oil, salt, sugar, cook for another 10 minutes
8. We immediately lay out the hot mass in sterilized jars, cover with clean lids (screw or turnkey)
9. We turn the jars over the lids, wrap them in a warm blanket for 12-24 hours until they cool completely, store in a cool dark place

Bon appetit!

Video recipe adjika from tomato with horseradish without cooking