Acute adjika for the winter with salicylic acid. Adjika raw recipe with aspirin

In cooking, from the numerous variety of sauces, it can be noted adjika which is very popular in many countries around the world. Meat dishes served to the table along with adjika acquire a special piquancy and unsurpassed taste.

Why is there aspirin in adjika?

For cooking for the winter, aspirin (acetylsalicylic acid) is used in culinary recipes instead of vinegar. It is a harmless constituent in tablets that helps to keep seams in a edible state for a long time. Aspirin has preservative properties. It prevents the development of pathogenic flora in seams and prevents the development of mold. In addition, acetylsalicylic acid reduces the level of spiciness and saltiness of sauces, improving their taste.

However, one should not get carried away and put an excessive amount of tablets in a food product, since any useful substance, if too much of it, can harm the human body. Excess aspirin acts on the body as a toxic substance, gradually destroying it from the inside.

Raw adjika: what is the use?

There are a lot of ways to prepare adjika for the winter, but it is important to remember that raw adjika retains all the vitamins and nutrients, unlike the one that has been cooked. As you know, cooking destroys a significant part of the vitamins.

Below are two recipes for cooking adjika for the winter, which do not require cooking products and which are famous for their popularity all over the world. The cooking methods are quite simple, and most importantly, they help to preserve all the useful components found in raw ingredients.

A quick way to cook raw adjika for the winter

To prepare raw adjika you will need:

• ripe red tomatoes - 4 kg;
• sweet pepper - 300 g;
• hot pepper - 9 pods;
• garlic - 4 large heads;
• horseradish root - 100 g;
• salt - 120 g;
• aspirin - 6 tablets.

Adjika preparation method:

Sterilize liter jars (6 pieces), boil the lids. Wash the prepared ingredients thoroughly and dry. Peel sweet and hot peppers from seeds (before cleaning seeds from hot peppers, it is recommended to wear gloves so as not to burn your hands).

Tomatoes, peppers, garlic and horseradish twist through a meat grinder. Transfer the resulting mass into a large container so that it is convenient to interfere. Add salt and crushed aspirin. Mix well. Arrange the resulting consistency in clean liter jars and roll up. Turn the rolls upside down, wrap them in a warm blanket and put them in a dark place. After four days, adjika will be ready for use. It should turn out moderately spicy and salty. This version of adjika spares the pancreas and stomach. If there are serious problems with these organs, then adjika can be made less burning. To do this, you need to remove one head of garlic and two pods of hot pepper from the recipe.

Raw adjika will be perfectly stored until the onset of winter, since in addition to aspirin tablets, other preservative ingredients predominate in it - such as horseradish, garlic, salt and hot pepper. These components have antimicrobial properties and stop the growth and vital activity of bacteria.

Adjika without cooking for the winter

Another way to prepare raw adjika for the winter is used by Caucasian peoples, as well as thrill-seekers. Although this recipe is not a traditional Caucasian dish, it is still very popular among residents of eastern countries.

Ingredients for cooking hot adjika:

• - 400 g;
• hot pepper - 10 pods;
• garlic - 5 large heads;
• sweet pepper - 600 g;
• - 80 g;
• mint, horseradish, basil - to taste;
• salt - 80 g;
• aspirin - 5 tablets.

Cooking method:

Rinse all vegetables and herbs under running cold water. Remove all seeds from sweet and hot peppers. Before removing seeds from hot peppers, put on medical disposable gloves. They will help not to burn your hands during the procedure. Peel the garlic from the skin. Pass all prepared ingredients, along with herbs, through a meat grinder or food processor. Pour salt and crushed tablets of acetylsalicylic acid into the resulting mass. Mix everything thoroughly. Pour the mixture into sterile jars and roll up.

The presence of walnuts in this recipe adds spice and reveals the full depth of flavor. An excellent sauce with a burning aftertaste perfectly complements not only meat and fish dishes, but also vegetable delicacies. Adjika of this cooking method will become an indispensable dish on any table. It is not a shame to serve such a sauce to unexpected guests, impressing them with the exquisite taste of burning adjika, which will not leave real gourmets indifferent.

In the culinary world, of the countless variety of sauces, adjika is very popular. A dish served with such a seasoning changes, acquiring an interesting range of flavors. Today I will cook delicious raw adjika from tomato, pepper and garlic with aspirin as a preservative.

A lot of vitamins are preserved in such a sauce that does not require cooking. Here is my simple recipe with photos.

The food set for adjika includes: red tomatoes 2-2.5 kg, fleshy peppers 1.5 kg, 2 large heads of garlic, 8-10 hot peppers, salt. For half a liter of finished adjika, we take one aspirin tablet.

How to cook raw adjika from tomatoes

Starting to cook, wash the tomatoes and pass through a juicer. We need tomato juice.

We clean the pepper and garlic. Cut hot peppers with gloves so as not to get burned. Grind vegetables and garlic cloves in a meat grinder.

Put the vegetable mixture with garlic in a saucepan and dilute with tomato to the consistency you need. If you want to make the sauce thinner, add more tomato juice. Season with salt to taste.

We measure the amount of finished adjika.

Add aspirin, based on the resulting volume, after grinding it. Let the vegetable mixture brew in the refrigerator overnight. Aspirin should dissolve well. In the morning, mix thoroughly and pour into sterilized jars. We close with capron lids.

Raw adjika should be stored in a cellar or refrigerator.

Complement meat dishes with this sauce cooked without cooking to create new unique tastes. Well, for health, of course. 😉

Raw adjika from tomato, pepper and garlic with aspirin In the culinary world, from an uncountable number of various sauces, adjika is very popular. Dish served with

Raw adjika with aspirin for the winter without cooking: recipes with photos

We put the jar on it so that it does not fall;

Keep over the steam for 5 minutes.

Vegetables can be taken only fresh, without the slightest sign of spoilage;

Sugar is an indispensable component for adjika, although many people neglect to add it;

The color of bell pepper does not affect the taste of the sauce, but it is better, nevertheless, to take orange, yellow and red fruits, then adjika will have a unique, bright shade;

It is not recommended to add greens to fresh adjika before canning, otherwise it may ferment. It is best to do this just before serving.

Bulgarian pepper - 1 kg;

Chili pepper - 150 g;

2. Chop the garlic into a small cube or pass through a crusher, as you like.

3. Add salt and sugar, mix.

4. Grind aspirin tablets in a mortar, coffee grinder or blender, add to the resulting mixture. We mix everything thoroughly.

5. Leave adjika overnight in a bowl without covering with a lid. Then all the components will mix with each other, garlic will give aroma, pepper - sharpness, aspirin, in turn, will begin to act.

6. Pour adjika into sterilized jars, close with lids, put in a cool, dark place.

Bulgarian pepper - 1.5 kg;

Horseradish roots - 300 g;

Hot pepper - 100 g;

Dark plums - 2 kg;

Bulgarian pepper - 1.5 kg;

Apple cider vinegar - 50 ml;

Hot pepper - 150 g;

2. We clean the sweet pepper from seeds and tails, grind together with tomatoes.

3. Add chopped garlic and chili.

4. We wash the plums, remove the seeds, also scroll through the meat grinder, mix all the components.

5. Add pre-ground aspirin, leave the sauce for several hours.

6. Pour plum adjika into sterilized jars.

Raw adjika with aspirin for the winter without cooking is very tasty and healthy. Recipes for the most delicious raw adjika are presented in the article.

Let's bring a touch of Caucasian exoticism to our gray everyday life - we will cook spicy and fragrant adjika! Today I offer you the best adjika recipes without cooking for the winter. The preparation is very simple, it does not take much time, and what a taste it turns out! Just lick your fingers! Our recipes with photos will tell you how to make adjika easily and quickly, without heat treatment.

I'll say it straight: what we often cook in our latitudes and proudly call "adjika" does not quite correspond to an authentic dish. A real Abkhazian spicy hot seasoning is prepared without tomatoes. But we will consider the best recipes in different versions: more familiar to us, with tomatoes, and the classic Abkhazian seasoning, and the Georgian variation with walnuts and cilantro. The main thing is to find the right ingredients, and the recipe for cooking is very simple everywhere.

Raw adjika from tomatoes with garlic

First, I will share with you a recipe for adjika from tomatoes with garlic and pepper without cooking. This is a version of seasoning adapted to our conditions. Tomatoes need to be selected ripe, fleshy, slightly overripe. Such a preparation retains the taste and beneficial properties of fresh vegetables, has a strong antimicrobial effect, and protects against colds.

Ingredients:

• 1 kg of tomatoes;
• 300 g of bell pepper;
• 60 g of hot red pepper;
• 60 g garlic (1 medium head);
• 60 g apple cider vinegar;
• 100 g of sugar;
• 2-3 tsp salt.

Cooking:

1. Wash the tomatoes, prepare for chopping. To do this, scald them with boiling water, dip them in cold water for a minute and remove the skin. Cut off the top.
2. Wash sweet pepper, remove seeds and stem, cut lengthwise into wide strips. We clean the garlic, wash it.
3. In hot peppers, cut off only the leg, leave the seeds. Combine tomatoes, sweet and hot peppers, garlic. Grind through a meat grinder or in a blender bowl.
4. Add salt, sugar, pour vinegar to the chopped vegetables. Mix, let it brew for three hours for better dissolution of the salt.
5. We sterilize jars for adjika in advance, pour boiling water over the lids. Let's decompose adjika into banks.

We will store in the refrigerator. Here is such a classic recipe without cooking adjika from tomato and garlic.

Adjika Abkhazian: classic raw recipe

A real classic raw adjika for the winter is prepared without tomatoes. There are different options, I will tell you the simplest recipe. The seasoning is thick, tastes like fresh and very spicy.

Ingredients:

• 30 pcs. large pods of hot pepper;
• 1.5 pcs. large heads of garlic;
• 2 tbsp. l. salt (not iodized);
• 2 tbsp. l. blue fenugreek;
• 1 st. l. dill seeds;
• 4 tsp coriander;
• 2 tsp zira (cumin).

Tip: I buy spices in the market from Abkhaz merchants. You can buy a ready-made Abkhaz mixture for adjika.

Cooking:

1. Rinse hot peppers, remove stems. This operation is best done with gloves.
2. We clean the garlic, disassemble it into cloves, wash. Mix pepper and garlic, grind them in a blender. Put into a large bowl.
3. Dry the zira and coriander in a pan over low heat, stirring until a strong aroma appears. Then we mix them with dill seeds and fenugreek, grind all the spices in a food processor or coffee grinder. If desired, you can simply crush in a mortar and pestle.
4. We combine the pepper mixture with spices, add salt, stir well. We lay out in jars scalded with boiling water. Close with clean lids.

Store in a cellar or refrigerator.

Delicious "Vigorous" raw adjika with horseradish

Cooking adjika at home from a tomato without cooking has many variations. I will share with you a recipe on how to cook a hot seasoning with horseradish and parsley.

Ingredients:

• 2 kg red tomatoes;
• 10 pieces. red sweet peppers of medium size;
• 3-4 pcs. hot pepper;
• 100-200 g of horseradish root;
• 160 g of garlic (2 large heads);
• 100 g of sugar;
• 2-3 tsp salt;
• 70 g of table vinegar;
• 1 bunch of dill;
• 1 bunch of parsley.

Cooking:

1. Scald tomatoes and bell peppers with boiling water. After cooling, remove the skin from them.
2. We cut the horseradish into thin circles, hot pepper - into rings. We divide the garlic into cloves. We skip all the vegetables through a meat grinder or grind in a blender.
3. Finely chop the washed parsley and dill, add to the tomato-pepper mixture. Pour sugar, salt, pour in vinegar. Mix well.
4. Pour into a three-liter bottle, close the lid. Adjika with pepper and herbs is ready. We keep it cold.

Note: Seasoning may slightly ferment during long storage. Don't be afraid of it - stir it to release the gas. The workpiece will acquire a pleasant aftertaste of pickled tomatoes.

Adjika from prunes

I like to stock up on interesting recipes, and now I offer one of them. Seasoning is prepared from plums without cooking, with tomato paste and bell pepper. Prunes give the dish a pleasant sour taste.

Ingredients:

• 1 kg of fresh prunes;
• 1 kg of bell pepper;
• 2-3 heads of garlic;
• 500 g of tomato paste;
• 1-1.5 pods of hot pepper;
• 1.5 st. l. salt.

Cooking:

1. Wash the plums, remove the pits from them. Rinse the washed bell pepper, cut it, remove the seeds.
2. Washed hot pepper cut into rings. We clean the garlic, wash it. Mix everything and grind with a blender (or pass through a meat grinder).
3. Pour into a bowl, add salt, add tomato paste, mix thoroughly.
4. We lay out in clean jars, close the lids.
5. Adjika with prunes and bell pepper is ready without cooking. Thanks to plums and tomato paste, we cooked it without vinegar.

It is impossible to imagine the best adjika recipes without cooking for the winter without detailed videos. Here is one of them, everything is very easy and clear.

Recipe without cooking with aspirin

If you are still afraid that the raw preparation for the winter may explode, you can play it safe and cook adjika with aspirin. The classic proportion is one aspirin tablet per half liter of finished seasoning. In this amount, the medicine will not bring any harm to your body.

Ingredients:

• 4 kg of tomatoes;
• 2 kg of bell pepper;
• 200 g of garlic;
• 3 pcs. hot pepper;
• 200 ml of vinegar 9%;
• 3 aspirin tablets;
• Spices for adjika - to taste.

Cooking:

1. Dry the washed vegetables on a paper towel or napkin. Scald the tomatoes and bell peppers with boiling water, then pour over with cold water. Carefully remove the skin from them.
2. Cut into pieces and pass through a meat grinder (or blender).
3. Rinse hot peppers, remove seeds. We also wash the garlic, peel the slices. Pass hot pepper and garlic through a meat grinder, mix with tomato-pepper mass. Then pour in the vinegar.
4. Crush aspirin with a crush in a mortar or saucer, add to adjika and mix thoroughly. We cover the workpiece with gauze, let it stand for about a day so that all the ingredients are well dissolved.
5. In the meantime, sterilize jars and lids. Stir the finished adjika again, put it in jars with a ladle, tighten the lids. Can be closed with plastic lids.

We store the workpiece in the basement or refrigerator.

Georgian adjika with chili pepper

This is a popular Georgian seasoning, without cooking, spicy, with pepper and nuts. You will need a lot of chili peppers.

Tip: It is better to cook seasoning with gloves.

Ingredients:

• 1 kg of dry chili peppers in pods;
• 200 g walnuts (preferably raw, not fried);
• 60-70 g of coriander seeds;
• 100 g hops-suneli;
• 1 bunch green cilantro;
• 1 bunch of parsley;
• 300 g of garlic;
• 300 g coarse salt;
• A little cinnamon (to taste).

Cooking:

1. We wash the red chili pepper and soak for 1 hour in cool water. Then we drain the water. Dry the pepper, remove the seeds.
2. Greens of cilantro and parsley also need to be washed and dried. We clean the garlic, divide into slices, wash.
3. We pass chili peppers, garlic, nuts through a meat grinder. You can repeat this operation two or three times. If a lot of liquid is released, it is better to drain it.
4. Then transfer the mixture to a deep bowl. Add finely chopped parsley and cilantro, salt, coriander and suneli hops to it. Mix well.
5. Cover and leave at room temperature for three days. Don't forget to stir twice a day.
6. Then we shift the hot seasoning into dry jars, close the lids. Adjika is perfectly stored in the refrigerator or cellar for many months.

Note: This seasoning is good to lubricate meat or chicken before baking in the oven.

Spicy seaming without vinegar

The people also call it "Spark" - for its bright red color and burning warming taste. The recipe is without vinegar, and the chili pepper plays the role of a natural preservative here. My friends keep this seasoning indoors, pantry. They say it doesn't spoil. But I do not risk and store in the refrigerator.

Ingredients:

• 3 kg of ripe tomatoes;
• 1 kg of bell pepper;
• 400 g hot chili pepper;
• 2 large heads of garlic;
• 6 art. l. salt.

Cooking:

1. We wash the tomatoes, dry them, cut out the stalks from them. We cut crosswise on top, scald with boiling water and lower for a minute in cool water. Then we take out and easily remove the skin.
2. Wash bell pepper, remove seeds, cut into strips. Also wash the chili pepper, cut off the tails, remove the seeds, cut into rings.
3. We clean the garlic, divide into teeth, wash, cut into thin slices.
4. Grind all the vegetables through a meat grinder or in a blender to a puree state. Add salt, mix. We let it brew for three days. We stir the seasoning twice a day.
5. Then we decompose adjika into clean jars, close with plastic lids. We put in the refrigerator for storage. Spicy fragrant seasoning is ready!

As you can see, the best adjika recipes without cooking for the winter are very easy, it’s fun and pleasant to cook with them, and eating dishes with fragrant seasoning is a real pleasure! Please yourself and your family with delicious adjika. Enjoy your meal!