Delicious tomato adjika boiled for the winter. Adjika from zucchini with apples for the winter

Adjika recipe for the winter without cooking

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.

There are a huge number of ways to cook tomato adjika. Recipes can be selected, depending on the skill level of the hostess, both quite simple and more complex. How to prepare the most delicious adjika from The best recipes are collected in our article. But I want to note the fact that each of us has different taste preferences. Therefore, it is not necessary to argue that it is the workpiece prepared according to a certain recipe that is the most delicious. They are all "the most delicious" to some extent. And the choice is yours.

Adjika "Home comfort"

Are you looking for the most delicious adjika recipe? Then try this one. Adjika prepared according to this recipe has a mild taste, without excessive spiciness. In addition, this method of cooking has its own zest - these are apples. They affect the taste of the dish so much that it becomes a great addition to any side dish.

List of ingredients:

• about two kilograms of tomatoes;
• one kilogram of apples (variety is unimportant);
• one kilogram of carrots;
• one hundred grams of hot pepper;
• one hundred and fifty milliliters of vinegar;
• one hundred and fifty grams of sugar;
• two hundred milliliters of sunflower oil;
• two hundred grams of garlic;
• fifty grams of salt.

The main role in this recipe is given to tomatoes, as they, interacting with seasonings, give an extraordinary taste. It follows from this that the tomatoes must be neither green nor sluggish.

Cooking method. From pre-washed tomatoes, it is necessary to cut the stalks. Further, if the tomatoes are small, then they are cut into two parts, if large, then into four parts. Apples are peeled and the core is removed. Carrots need to be washed and peeled. Seeds are removed from sweet and hot peppers. Grind everything with a meat grinder, and then transfer the resulting mass to a bowl with a thick bottom or a cauldron. After that, everything is thoroughly mixed with a wooden spoon, and then placed on the stove. Adjika is cooked for 60 minutes, but at the same time it should be constantly stirred. Already at the end (about seven to ten minutes before the end) you need to add garlic, vinegar. After that, the dish is mixed again, boiled well and poured into jars.

Adjika with horseradish

Required Ingredients:

• about two kilograms of red tomatoes;
• one kilogram of sweet pepper;
• three hundred grams of garlic;
• three hundred grams of hot pepper;
• three hundred grams of horseradish (one fresh root);
• two hundred grams of salt;
• two hundred milliliters of vinegar (necessarily 9%).

Cooking method. Tomatoes need to be washed and cut off their stalks. The pepper is thoroughly washed, the seeds are removed, the stalk is cut out. Horseradish and garlic are peeled and cut into very small pieces (some housewives prefer to grind these ingredients in a meat grinder). Sweet and bitter peppers, together with tomatoes, are passed through a meat grinder. Next, you need to add salt, vinegar, chopped garlic and horseradish. After thorough mixing, all unnecessary liquid is drained. We lay out the resulting mass in jars and close. It is best to store in the refrigerator on the bottom shelf. As a rule, it turns out about 3 liters of adjika.

Adjika with garlic and tomatoes

The most delicious tomato and garlic adjika is suitable for both spicy lovers (adding garlic) and people who do not like too spicy preparations.

Required Ingredients:

• about three kilos of tomatoes;
• 1 kg of Bulgarian sweet pepper;
• 500 g of garlic;
• 150 grams of hot pepper;
• one hundred grams of salt;
• three tablespoons of sugar.

Cooking method. Initially, all seeds must be removed from the bell pepper. Then the stalks are removed and the garlic is peeled from the husk. And only after completing all of the above steps, you can start washing all the vegetables. After that, Bulgarian and hot peppers are passed through a meat grinder. Salt and sugar are added to the resulting mixture. After completing all these steps, you need to put the dish in the refrigerator for a day. In the morning, all excess fluid is washed off. After cooking, adjika is placed in pre-prepared jars, and then placed back in the refrigerator for further storage.

Adjika "Kyiv"

Some argue that this is the most delicious adjika. Prepared for the winter, it will appeal to even the most sophisticated gourmets. In addition, it is quite easy and simple to prepare it.

Required Ingredients:

• 5 kg of tomatoes (ripe);
• bell pepper (1 kg);
• sour apples (1 kg);
• carrot (1 kg);
• two tablespoons of salt;
• 2 cups of sugar;
• black and red pepper (one tablespoon each);

First you need to wash all the vegetables. The pepper is de-seeded and the core is cut out. Then the peel is removed from the tomatoes (to make this faster and easier, it is recommended to pour boiling water over the tomatoes for five to seven minutes). After that, all the vegetables are chopped in a meat grinder. Oil, sugar, salt, spices are added to the resulting mass. Next, the resulting mixture is placed on the stove and cooked until the desired density is obtained. After it immediately needs to be poured into pre-prepared containers. It is best to store in a cool place - a refrigerator, basement, cellar.

Adjika in Armenian

Despite the duration of the cooking process, adjika made according to this recipe will not leave you and your guests indifferent to its taste.

Required Ingredients:

• about 5 kilograms of tomatoes (ripe);
• 0.5-1 kilogram of garlic;
• 0.5 kilograms of hot capsicum;
• salt (to taste).

Method of preparation: vegetables need to be washed and cleaned from seeds and core. Garlic, peppers and tomatoes are ground in a meat grinder. Salt is added to the resulting mass. Then the dish must be left in an enamel bowl for a period of ten to fifteen days. This time is necessary for adjika to ferment, and every day it needs to be stirred. It is important to remember that tomato juice should be drained before garlic and pepper are added to the dish. If this is not done, then adjika will seem undersalted.

Adjika "Restless Sinner"

This recipe is perfect for lovers of "thrill" sensations. Having tried such adjika, everyone will appreciate its peppercorn.

Required Ingredients:

• about 2 kilograms of tomatoes (red);
• twenty pieces of sweet pepper;
• ten - fifteen pieces of hot pepper;
• 400 grams of garlic;
• three sticks of horseradish;
• two bunches of parsley;
• two bunches of dill;
• four tablespoons of salt;
• four tablespoons of sugar;
• vinegar to taste (required 9%).

Cooking method. Before preparing this dish, you need to thoroughly rinse all vegetables, and then rid them of seeds and stalks. After that, the vegetables need to be chopped with a meat grinder or blender. Salt, sugar and a little vinegar are added to the resulting mass. Everything is thoroughly mixed and poured into pre-prepared jars. Banks are closed with polyethylene lids.

Adjika "Vigorous"

This adjika will appeal to real men. It goes well with almost all products, but acquires a special taste with fish dishes.

Products:

• about five kilos of tomatoes (ripe);
• five to six heads of garlic;
• one hundred grams of salt;
• one hot pepper;
• six large horseradish roots;
• one sweet pepper.

Cooking method. Vegetables are washed in cold water, all seeds and stalks are removed, and then twisted in a meat grinder. Salt and chopped garlic are added to the resulting mass. Then the dish is thoroughly mixed, after which it can be laid out in prepared containers. Must be stored in the refrigerator.

Adjika "Adjarian"

Real adjika, which is made on the basis of such irreplaceable ingredients as hot red pepper and garlic. Naturally, other vegetables and spices are added for a variety of taste sensations. It is not only tasty, but also useful. Only its excessive use can be harmful to health.

Required products:

• about five kilos of tomatoes;
• one kilogram of carrots;
• kilogram of bell pepper;
• five to ten pieces of hot pepper (to taste);
• half a kilogram of onions;
• half a liter of vegetable oil;
• five to seven heads of garlic;
• salt (to taste).

Wash vegetables. Next, the tomatoes must be rid of the core and stalks, the pepper is cleared of seeds. Then you need to divide the tomatoes, bell peppers and onions into 2-4 parts. All ingredients are scrolled in a meat grinder. After that, vegetable oil, salt and pre-chopped garlic are added. Everything is well mixed with a wooden spoon and put on fire. Cooking time - two hours. Stir periodically. After cooking, the dish must be decomposed into jars and rolled up.

Adjika "Home"

The recipe for the most delicious homemade adjika in this case is good because the dish is easy to prepare. It is also worth noting that the workpiece prepared in this way does not have to be stored in a cool place. Even when stored in a warm room, the taste of this adjika does not deteriorate.

Adjika "Homemade" will be the most delicious if you use vegetables grown in your garden when preparing it. So, the list of products:

• about five kilograms of tomatoes;
• one kilogram of bell pepper;
• fifteen pieces of hot pepper;
• 250-300 grams of garlic;
• 450-500 grams of horseradish;
• 200 milliliters of salt;
• 400 milliliters of vinegar (required 9%);
• 400 grams of sugar.

Cooking method. Vegetables need to be washed under cold water, and then peeled from seeds, core and peel. Then everything is ground in a meat grinder, including pepper seeds. After that, salt, vinegar, sugar and pre-chopped garlic cloves are added. After mixing everything, it is necessary to let the resulting mixture brew for exactly 50 minutes. no need. After the time has elapsed, you can safely bottle adjika.

When thinking about the question of what is the most delicious adjika, you need to remember the fact that the taste qualities of the prepared blank depend entirely on the number of proportions of seasonings and auxiliary ingredients. When preparing it, you can safely show your imagination and add something from yourself to the existing recipe. If the experiment was a success, then next time you can prepare a large number of jars with tasty and healthy adjika.

Prepare delicious adjika at home to pamper your family all winter long with fresh, fragrant seasoning from ripe vegetables filled with the summer sun.

- This is the national seasoning of the Abkhazian cuisine. This is very ancient and famous, one of the best dishes that the culinary traditions of the Caucasus have presented to us. According to the classic recipe, adjika was prepared from dried hot peppers grated with salt, garlic and coriander seeds. And Georgian cuisine is characterized by the use of cilantro.

Nowadays, the classic composition of adjika has undergone many changes. What is not added to it: tomatoes, eggplant, carrots, zucchini, apples, walnuts. In some adjika recipes, you can find pumpkin, beets, mushrooms, plums, gooseberries, chokeberry berries. Each hostess adds something of her own. One thing is invariable in adjika - its spicy taste.

Homemade adjika is a tasty addition to poultry, meat, fish and vegetables. Spicy, fragrant, this seasoning can give each dish a piquant spiciness. Many housewives make preparations from adjika for the winter. Some recipes involve boiling and sterilization, in others, the finished seasoning is not subjected to heat treatment.

If you have never cooked adjika at home, learn the recipes for this amazing seasoning with us. Their extraordinary variety will allow you to find something special for your culinary diary. And useful tips on how to cook delicious adjika for the winter will help you immerse yourself in an exciting culinary journey, which will result in treasured jars with wonderful seasoning.

10 adjika recipes for the winter

Recipe 1. Adjika Abkhaz classic

Ingredients for 3 half-liter jars: 2 kg of hot pepper, 1.5 cups of finely ground salt, a glass of seasonings (coriander, suneli hops and dried dill), 1 kg of garlic and fresh herbs as desired (parsley, cilantro, dill).

1. To protect your hands from the "explosive" mixture of pepper and garlic, be sure to wear rubber gloves. It is advisable to dry the hot pepper for several days, but you can do without it.
2. Clean the garlic from the husk. Cut the stems off the peppers and remove the seeds. Pass all prepared ingredients, including spices, through a meat grinder several times, mix thoroughly, add salt and mix again.
3. Abkhazian adjika is piping hot, so it can only be used by people with impeccable health. To soften the taste, you can replace part of the hot pepper with paprika or sweet bell pepper, for example, take 1.5 kg of paprika and 0.5 kg of hot pepper.

Recipe 2. Adjika spicy - a simple and quick recipe

Ingredients for 2 half-liter jars: 0.5 kg of sweet bell pepper, 0.5 kg of carrots, 0.5 kg of garlic, 0.5 kg of ripe apples, 2.5 kg of red ripe tomatoes, 0.7 cups of 6% or 9% vinegar, 250 g sunflower oil, 4-5 pods of hot hot peppers, 2 tablespoons of salt, 200 sugar.

1. Rinse apples, tomatoes, carrots and bell peppers well, pass through a meat grinder, mix well and cook in a large saucepan for 2 hours.
2. Scroll the hot pepper in a meat grinder and add to the boiling fruit and vegetable mass. Send sugar and sunflower oil there. Cook adjika for another 40 minutes.
3. At the very end, add salt, vinegar and garlic. Mix adjika well, pour into sterilized jars and roll up.

Recipe 3. Adjika with zucchini

Ingredients for 3 half-liter jars: 3 kg of zucchini, 0.5 kg of sweet bell pepper, 0.5 kg of juicy carrots, 1.5 kg of ripe tomatoes, 1 cup of garlic, 0.5 cups of sugar, 2.5 tablespoons of salt , 2.5 tablespoons of hot red pepper, 1 cup of vegetable oil.

1. Wash all vegetables. Peel the carrots, free the bell pepper from the stalk and seeds.
2. On the tomatoes, make cross-shaped cuts with a knife, pour over the fruits with boiling water and immediately dip in cold water - this way the skin will be removed very easily and quickly.
3. Grind all vegetables, except for garlic, in a meat grinder. Add salt, granulated sugar, vegetable oil to the vegetable puree and cook for 40 minutes.
4. Cool the mass slightly, mix with ground hot pepper and garlic passed through a press.
5. Boil adjika for another 10 minutes, arrange in sterilized jars and roll up with lids. Adjika with zucchini is amazingly tasty and tender.

Recipe 4. Georgian green adjika with nuts without cooking

Ingredients for 2 half-liter jars: 900 g of celery, 300 g of parsley, 600 g of cilantro, 300 g of green bell pepper and 300 g of hot capsicum, 6 heads of garlic, 120 g of salt, 1 bunch of mint, 1 cup of walnuts, ground black pepper to taste.

1. Sort the greens, soak for 10-15 minutes in cold water and rinse thoroughly. To remove excess moisture, spread the greens on a dry cotton towel.
2. Peel the garlic and wash. Rinse the pods of hot and sweet pepper, cut off the stalks and shake out the seeds. Be sure to wear gloves to protect your hands from burns.
3. Grind all cooked ingredients (greens, peppers, garlic, nuts) using a blender or food processor.
4. Add black pepper and salt to the resulting mass, mix well, arrange in clean jars and store in the refrigerator.

Recipe 5. Adjika with horseradish without cooking

Ingredients for 3 half-liter jars: 300 g of horseradish root, 300 g of garlic, 300 g of hot hot pepper, 2 kg of red juicy tomatoes (not damaged or crushed), 1 kg of sweet fleshy bell pepper, 1 cup salt, 1 cup 9 % vinegar.

1. Rinse all vegetables thoroughly in water. Remove the peel from the tomatoes. Peeled sweet and hot peppers, along with tomatoes, horseradish and garlic, pass through a meat grinder.
2. Salt the resulting mass, season with vinegar and mix well. Adjust the amount of seasoning according to your own taste. You can add less vinegar and salt.
3. Put the finished raw adjika into dry sterilized jars, close with plastic lids and store in the refrigerator.

Recipe 6. Adjika from tomatoes and garlic for the winter

Ingredients for 4 half-liter jars: 3 kg of tomato, 1.5 kg of bell pepper, 7 tablespoons of sugar, 7-8 cloves of garlic, 5 tablespoons of salt, 150 ml of vinegar, half a hot capsicum - optional.

1. Wash all vegetables thoroughly. Peel the tomatoes, cut into slices and scroll in a meat grinder. Pour into a large pot and place over medium heat.
2. Cut the stems off the bell peppers and shake out the seeds. Grind in the same way as the tomatoes.
3. Hot pepper can be scrolled in a meat grinder as a whole, with seeds and a core - adjika will turn out sharper and more fragrant. And to prepare a seasoning with a delicate taste, it is better not to add hot pepper.
4. Place the minced garlic in a bowl with hot peppers.
5. When some of the liquid has evaporated from the tomatoes, add bell peppers to them and continue to evaporate the water, be sure to stir the vegetables.
6. After 20 minutes, send hot peppers and garlic to the cauldron. Salt, sugar and vinegar are best added in portions, each time taking a sample, at the very end of cooking.

Recipe 7. Adjika from green tomatoes

Ingredients for 3 half-liter jars: 1 kg of carrots, 1 kg of sweet bell pepper, 2.5 kg of green tomatoes, 1 kg of sour apples, 1 cup of sunflower oil, 200-300 g of garlic, 1 cup of sugar, 50 g of salt, 80 ml of 9% vinegar.

1. Wash vegetables and apples, peel and chop finely. Carrots can be grated.
2. Add sugar, salt and sunflower oil. Simmer for an hour.
3. Shortly before the end of cooking, send vinegar and garlic passed through a press into the pan.
4. Distribute the finished adjika into clean jars or bottles, roll up the lids and store in a cool place.

Recipe 8. Adjika with chili pepper

Ingredients for 5-6 half-liter jars: 2-3 chili peppers (fresh or dry), 2 kg of ripe juicy tomatoes, 1 kg of bell peppers, green sweet and sour apples, onions and carrots, 100 g of garlic, a glass of sugar , half a glass of salt, 0.5 l of odorless vegetable oil.

1. Scroll all vegetables, except tomatoes and chili peppers, in a meat grinder. You can also use a blender, the only condition is that you should not turn the vegetables into puree.
2. Scroll peeled tomatoes through a meat grinder, put the resulting puree in an enamel pan, put on fire, and when the tomato mass boils, add chopped vegetables.
3. Next, pour in the vegetable oil, add salt, sugar and cook the vegetables for about an hour. 5 minutes before readiness, add the garlic passed through the press.
4. Pour hot adjika into clean jars, twist and leave under a warm blanket for at least 12 hours.

Recipe 9. Adjika with apples and tomatoes for the winter

Ingredients for 7-8 half-liter jars: 5 kg of tomatoes, 1 kg of carrots, 1 kg of apples, 1 kg of sweet pepper, 0.5 kg of granulated sugar, 150 g of bitter pepper, 0.5 l of vegetable oil, 300 g of garlic, salt and vinegar to taste.

1. Wash all vegetables. Cut the sweet pepper in half, remove the seeds and rinse well again. Peel the carrots. Remove cores from apples.
2. Cut all vegetables into small pieces. Divide the hot pepper into two parts (it is advisable to do this with gloves).
3. Grind all prepared vegetables, except garlic, in a meat grinder. Rub the garlic with salt in a mortar.
4. Mix vegetable puree (do not add garlic) thoroughly in a bowl, add granulated sugar and a little salt. Stir again, pour into a cauldron with a thick bottom, put on fire, and when the tomato mass boils, add vegetable oil.
5. Cook adjika for an hour, stirring occasionally with a wooden spatula.
6. Now you can season the future workpiece with garlic, vinegar, salt and then boil for another 1 hour. Be sure to check the adjika for taste: if necessary, add more vinegar and salt.
7. Pack the finished seasoning in warm, clean, dry jars and seal with lids.

Recipe 10. Adjika with beets

Ingredients for 12-13 half-liter jars: 5 kg of ripe tomatoes, 4 kg of beets, 1 kg of carrots and bell peppers, 200 g of garlic, 4 pods of hot pepper, 200 ml of vegetable oil, 150 g of salt and sugar, 150 ml 6% table vinegar.

1. Rinse all vegetables thoroughly, peel and pass through a meat grinder. You can also use a food processor or blender. The main thing is not to turn the vegetables into puree.
2. Put the vegetable mass in a large cauldron and cook for an hour and a half, not forgetting to constantly stir the adjika.
3. Then add salt, sugar and vegetable oil. 30 minutes before the end of cooking, pour in the vinegar.
4. Place hot adjika in dry sterilized jars, roll up, wrap in a warm blanket for at least 10 hours.

1. If you clean hot pepper from seeds, adjika will turn out to be less spicy. Both fresh and dried fruits can be used. And to soften the taste, replace part of the hot pepper with paprika, carrots or sweet peppers.

2. The classic adjika recipe involves the use of only coarse salt, without iodine and other additives.

3. Herbs, spices and garlic for adjika are best ground in a mortar. Dill, marjoram, bay leaf, savory, basil, zira, coriander, Imereti saffron and utskho-suneli (blue fenugreek) go well with spicy seasoning.

4. To give adjika a brighter and richer flavor, spices and spices should be lightly calcined in a dry frying pan without oil. Garlic is better to choose burning, with a purple tint.

5. Vegetables are usually passed through a meat grinder, chopped in a food processor, or finely chopped with a knife. But if you use a blender, be careful not to puree the vegetables.

6. Tomatoes need to be taken ripe, fleshy. Watery varieties are not suitable for adjika - the seasoning will turn out to be watery, although this will not affect the taste. But overripe or damaged tomatoes can ruin the workpiece.

7. To keep adjika for a long time, roll up the jars with metal lids. Blanks with nylon lids can only be stored in the refrigerator.

Spicy seasoning, the appearance of which we owe to the Abkhaz shepherds, has become a favorite in many families. When a jar of homemade adjika appears on the table - bright, spicy, fragrant, there is no doubt that this wonderful snack will give any dish an appetizing look and a unique taste.

Each housewife has her favorite recipes for making adjika for the winter. Experiment, add different spices, and you will find your own special, unique composition of this spicy sauce. Yummy home cooking!

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!

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, chili 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-made spicy adjika without tomatoes for the winter is 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.