Adjika without cooking - 8 classic recipes for adjika from tomato and garlic for the winter

Classic adjika without cooking is a traditional Caucasian appetizer that came from Abkhazia. This product is so tasty and healthy that adjika is now quite popular all over the world. A spicy appetizer of garlic and pepper strengthens the immune system and perfectly sets off meat dishes with its taste. We have collected for you 8 recipes for preparing classic adjika without cooking for the winter with a photo step by step.

The classic recipe for adjika without cooking for the winter

Servings - 1.5 liters

Cooking time - 1.5 hours

Spicy, spicy, pungent adjika is a classic of Caucasian cuisine. Due to the fact that this dish is prepared without heat treatment, all the useful substances of the products will be stored in the jar. Be sure to try this aromatic adjika recipe if you like spicy, scalding food.

• 
  Before starting the preparation of spicy raw adjika, you need to prepare all the products necessary for this. Measure out vinegar, sugar and salt; peel the garlic, weigh the bell pepper.
• 
  Wash red bell peppers and peel them of seeds and partitions, cut into strips or pieces. Process chili peppers with gloves; the seeds can be left on for extra pungency of the dish.
• 
  Scroll the garlic and peppers through a meat grinder together; instead of a meat grinder, a food processor is suitable or maybe a blender. Grind the food to the extent that you like and feel comfortable eating the seasoning.
• 
  Pour granulated sugar, salt into the garlic-pepper mass, and also pour in the vinegar and mix the ingredients well. Please note that the bowl with adjika should be plastic or glass, but not metal. Leave Adjika to infuse for about an hour, and during this time prepare jars with lids.
• 
  Dishes for seaming adjika must be carefully sterilized in a convenient way, and the lids must also be boiled. Spread the present adjika in dry sterile jars, in each of which put 0.5 aspirin tablets, right on top of the adjika. Screw sterile lids tightly onto the jars.
• 
  Ready-made garlic and pepper adjika without cooking can be stored in the refrigerator or a good cellar throughout the year. In winter, shelves on the loggias are suitable for storage. You can serve the appetizer both independently, with bread, and in the company of meat, potatoes or various soups.

Bon Appetit!

Adjika with tomato, garlic and hot pepper

Spicy, but at the same time tender in consistency, adjika is obtained from tomatoes with hot peppers and garlic. An amazing appetizer, originally from the Caucasus, will not leave anyone indifferent on a cold winter or autumn day.

Ingredients:

• Ripe tomatoes - 1.5 kg.
• Hot red pepper - 6 pcs.
• Garlic - 4 heads
• Table vinegar - 100 ml.
• Cilantro - ½ bunch
• Basil - ½ bunch
• Celery (leaves) - 1 bunch
• Table salt - 3 tablespoons
• Granulated sugar - ¼ st.

Cooking process:

1. Prepare and put on the table all the food you need to make adjika. Measure the salt, sugar and vinegar immediately in the required amount, and peel the garlic.Rinse the greens and let them dry.
2. Make shallow cuts in each tomato to break the skin of the tomatoes. Boil water in a kettle, and then scald the fruits and peel them off. Set the tomatoes aside and tackle the peppers.
3. Put on thin gloves and gently wash the hot chili peppers. Remove the stalks from the fruits, but you can leave the seeds on - this will make the appetizer more spicy. Cut the peppers into random pieces and mince them along with the garlic and herbs.
4. Beat the tomatoes in a blender or chop them in a meat grinder until puree is obtained. Send the tomato mass to any deep non-metallic bowl and then start mixing adjika.
5. Add chopped garlic and hot peppers with herbs to a container with tomatoes, then add table salt, granulated sugar and pour in vinegar. Stir the ingredients and let the mixture steep for an hour in the kitchen.
6. While your tomato-garlic spicy adjika is infused in a bowl, sterilize the glass jars and lids for them. Distribute adjika into sterile and absolutely dry dishes and quickly tighten the lids.
7. A snack prepared in this way can be stored in the refrigerator or cold cellar for up to a year. You can serve the appetizer solo or in the company of meat and potato dishes.

Step-by-step recipe for making adjika with bell pepper

Adjika acquires a softer texture when tomatoes are added to its composition. Moderately spicy and aromatic adjika will appeal to even those who cannot eat a lot of spicy snacks. Raw adjika in jars will protect your immunity in the cold season better than any vitamins.

Ingredients:

• Ripe tomatoes - 1 kg.
• Sweet red pepper - 1 kg.
• Garlic - 4 heads
• Table vinegar - 100 ml.
• Cilantro - ½ bunch
• Basil - ½ bunch
• Table salt - 3 tablespoons
• Granulated sugar - ¼ st.

Cooking process:

1. Prepare all the products necessary for making adjika and put them on the table. Measure salt, sugar and vinegar, and peel and rinse the garlic. Wash the vegetables.
2. Make criss-cross cuts on each tomato. Boil water in a kettle, then scald the tomatoes to easily peel them off. Set the tomatoes aside and tackle the peppers.
3. Clean the peppers washed in running water from seeds and partitions, remove the stalks. Slice the peppers into any sized chunks. Pass the pepper and garlic through a meat grinder or food processor.
4. Beat the tomatoes in a blender or mince them to make a puree. Then finely chop the cilantro and basil (be sure to washed) and combine with tomato puree.
5. Add chopped garlic and pepper to a container with tomatoes and herbs, and then add all the salt, granulated sugar and vinegar. Stir the ingredients and let the mixture sit for an hour in the room.
6. While adjika is infused in a bowl, sterilize glass jars and lids for them. The dishes must be sterile and completely dry. Spread adjika over the jars and quickly tighten the lids.
7. Store the finished snack in the refrigerator or cold cellar for up to a year, away from heat and sunlight. You can serve the appetizer solo or in the company of meat and potato dishes.

Delicious spicy adjika with horseradish for the winter

Adjika with horseradish is distinguished by its astringency and piquancy, and at the same time it is prepared very easily and simply. A delicious spicy snack without cooking and sterilization is perfectly stored in the refrigerator or cellar. This appetizer is kind of like crap, but still differs in details and ingredients.

Ingredients:

• Tomatoes - 0.5 kg.
• Bulgarian pepper - 0.2 kg.
• Bitter pepper - 50-70 gr.
• Fresh garlic - 1 head
• Horseradish (root) - 50-70 gr.
• Basil - ½ bunch
• Cilantro - ½ bunch
• Granulated sugar - 1 tablespoon
• Table salt - 1 tablespoon
• Table vinegar 9% - 1 tbsp

Cooking process:

1. Rinse all vegetables, herbs and root vegetables under running water, then peel the horseradish root, peel the garlic and make cross-shaped cuts on the tomatoes.
2. Scald the tomatoes with boiling water, then remove the skin from them and send the peeled fruits to a meat grinder or blender. Cut the horseradish root into arbitrary pieces. Remove the stalks and seeds from the hot pepper, and then cut it into pieces too.
3. Grind the bell peppers with garlic, horseradish, basil and cilantro in a special blender bowl or with a food processor. Control the degree of grinding of the products at your discretion so that you like the consistency of adjika.
4. Put the chopped ingredients from the combine or blender into a container with mashed tomatoes. Add granulated sugar, salt and vinegar to the container with all the ingredients. All the components of the adjika need to be mixed well and begin to prepare the dishes for storage.
5. Sterilize jars thoroughly washed in hot water in a microwave oven or oven, and also boil the screw caps. Spread raw adjika in dry hot jars and quickly tighten the lids. The snack can be stored in the refrigerator or cellar for about one year.

Bon appetit and culinary success!

A simple and delicious recipe for adzhika with apples

Adjika with apples in its composition is distinguished by its freshness and light sourness, in aftertaste. Since there are an infinite number of recipes for preparing adjika, this method also has a right to exist. If the season turned out to be apple, then it is quite possible to use the fruit for such a dish.

Ingredients:

• Tomatoes - 1 kg.
• Sweet pepper - 350 gr.
• Apples - 250 gr.
• Bitter pepper - 2 pcs.
• Garlic - 1 head
• Any greens - 1 bunch
• Vinegar - 100 ml.
• Salt to taste

Cooking process:

1. Wash the tomatoes and make cruciform cuts on them to remove the skin. Scald the fruits with boiling water, and then carefully remove the skin from them. Wash the bell peppers and peel them of seeds and partitions, remove the stalks too.
2. Peel the garlic, rinse the herbs and let it drain and dry. Using thin gloves, rinse and peel the hot pepper, you can leave the seeds or remove - at your discretion.
3. Scroll hot and sweet peppers with garlic and herbs in a meat grinder. Then mince the tomatoes and peeled apples. You can additionally beat the apples and tomatoes in a blender to make the adjika base as creamy as possible.
4. In a non-metallic container, combine the tomato and applesauce and the mixture of peppers, herbs, and garlic. Pour sugar, salt and vinegar into the container. Send the mixture of ingredients to infuse in the refrigerator for three hours so that the taste of the snack is saturated.
5. Before closing the raw adjika in jars, the dishes must be thoroughly sterilized. The ideal way is a microwave or oven. Adjika needs to be distributed in still hot, absolutely dry containers and tightened with sterile lids.
6. Put the prepared Caucasian appetizer in the refrigerator or cellar for long-term storage, but remember that you can store it for no more than a year.

Raw adjika with carrots for the winter

You can add almost anything to adjika, depending on your personal preference. Carrots work well with the main ingredients of the snack and give it a more interesting texture. Try it!

Ingredients:

• Tomatoes - 1 kg.
• Sweet pepper - 350 gr.
• Fresh carrots - 250 gr.
• Bitter pepper - 2 pcs.
• Garlic - 1 head
• Any greens - 1 bunch
• Vinegar - 100 ml.
• Salt to taste

Cooking process:

1. Wash the tomatoes and, after making cross-shaped cuts on them, remove the skin by first scalding the fruits with boiling water. Wash sweet peppers and carrots; Peel the pepper from seeds and partitions, remove the stalks too. Just peel the carrots.
2. Peel the garlic, rinse your favorite greens, drain and dry well. Wash and clean hot peppers, putting on gloves beforehand.If you don't remove the seeds from the pepper, the adjika will be even more pungent.
3. Scroll hot and sweet peppers, carrots with garlic, herbs in a meat grinder. Then mince the tomatoes or grind them with a blender to give the adjika a creamier consistency.
4. In a non-metallic container, combine the tomato puree and the mixture of peppers, carrots, herbs, and garlic. Pour sugar, salt into a container with all the products, and also pour in vinegar. Send Adjika to the refrigerator for at least two or three hours, so that the dish is infused and saturated with taste.
5. The ideal way to sterilize cans for closing raw snacks is by microwave or oven sterilization. Fresh adjika should be distributed in still hot, absolutely dry containers and tightened with sterile lids.
6. Store the snack in the refrigerator, cellar, or (in winter) in the closet on the loggia. The shelf life of the product is one year, subject to all storage and preparation conditions.

A simple recipe for making adjika without vinegar

For one reason or another, there may be a need to prepare blanks without using vinegar. The opinion that without vinegar the blanks quickly deteriorate and are poorly stored is a myth. You just need to carefully follow the instructions for cooking and then any workpiece without vinegar, including adjika, will be perfectly stored.

Ingredients:

• Tomatoes - 2.5 kg.
• Sweet pepper - 0.5 kg.
• Hot peppers - 7-8 pcs.
• Garlic - 250 gr.
• Table salt - 3 tablespoons

Cooking process:

1. Wash all vegetables thoroughly in hot running water, then cut them into random sized pieces. Peppers sweet and bitter must first be cleaned of seeds and partitions. Peel the garlic.
2. Send all the ingredients for raw adjika to a chopping device, for example, a meat grinder, blender or food processor. Depending on how creamy or textured adjika is to your taste, you can grind all the ingredients of the dish several times.
3. Add table salt to adjika, mix thoroughly and leave to infuse, and at this time sterilize the jars and lids in a way convenient for you. The jars must be dry and sterile.
4. Arrange Adjika in containers, cover with lids and place the jars in a wide bowl for pasteurization. Draw warm water up to the shoulders of your cans, then place the container of the cans over the fire. Pasteurize half-liter jars for literally fifteen minutes, then quickly close the lids.
5. Let the jars of adjika cool under a blanket or blanket, and then store them in the refrigerator. Such a blank will not be stored for a very long time, but it will live well in the refrigerator for about six months.

Bon Appetit!

Sweet adjika from tomato and garlic for the winter

An appetizing spicy and sweet appetizer that goes well with any meat dish. The simplicity of preparation of this dish lies in the fact that adjika according to this recipe does not need to be cooked at all. Cooking will take you no more than half an hour in total.

Ingredients:

• Tomatoes - 2 kg.
• Hot chili peppers - 5 pcs.
• Sugar - 1/2 tbsp.
• Table vinegar 9% - 100 ml.
• Salt - 2 tablespoons
• Garlic - 4 heads

Cooking process:

1. Before starting the preparation of sweet raw adjika, you need to prepare all the products necessary for this. Measure the vinegar, sugar and salt, then peel the garlic.
2. Wash the chili pepper (handle it with gloves) and remove the seeds so that the adjika does not turn out too hot.
3. Scroll the garlic and hot pepper through a meat grinder; instead of a meat grinder, a food processor or blender is perfect. Grind the products to such a consistency that you like and feel comfortable eating the seasoning.
4. Rinse the tomatoes thoroughly in hot water, and then beat them with a blender or meat grinder to a consistency you like. Then add the tomato puree to the other ingredients.
5. Pour granulated sugar, salt into a container with adjika, and also pour in vinegar and mix the ingredients well. Leave the appetizer to infuse for about an hour, and at this time prepare the jars with lids.
6. Carefully sterilize jars for rolling raw adjika in a convenient way for you, and also boil the lids. Spread the finished adjika in dry sterile jars, and screw the sterile lids tightly on the jars.
7. Ready-made spicy-sweet adjika from garlic and tomatoes without cooking can be stored in the refrigerator or cold cellar throughout the year. The appetizer is great with bread or potatoes, and it also goes well with meat.