Adjika without cooking tomatoes for the winter

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

Classic recipe for adjika without cooking for the winter

Hot, spicy, fiery adjika is a classic of Caucasian cuisine. Due to the fact that this dish is prepared without heat treatment, all the beneficial substances of the food will be preserved in the jar. Be sure to try making aromatic adjika using this recipe if you like spicy, scalding food.

1. 
   How to prepare adjika without cooking for the winter from tomatoes and garlic according to the classic recipe? Before you start preparing 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.
2. 
   Wash the red bell pepper, remove seeds and membranes, and cut into slices or pieces. Handle chili peppers with gloves; The seeds can be left in for extra spiciness of the dish.
3. 
   Grind the garlic and peppers together through a meat grinder; Instead of a meat grinder, a food processor or maybe a blender will do. Grind the food to such an extent that you like and feel comfortable eating the seasoning.
4. 
   Pour granulated sugar, salt, and vinegar into the garlic and pepper mixture and mix the ingredients thoroughly. Please note that the bowl with adjika should be plastic or glass, but not metal. Leave the adjika to steep for about an hour, and during this time prepare the jars with lids.
5. 
   The dishes for seaming adjika must be thoroughly sterilized in a convenient way, and the lids must also be boiled. Place the infused adjika in dry sterile jars, in each of which place 0.5 aspirin tablets, directly on top of the adjika. Screw the sterile lids tightly onto the jars.
6. 
   Ready adjika made from garlic and pepper without cooking can be stored in the refrigerator or a good cellar for a year. In winter, shelves on the loggia are suitable for storage. You can serve the appetizer on its own, with bread, or in the company of meat, potatoes or various soups.

Bon appetit!

Adjika with tomato, garlic and hot pepper

Spicy, but at the same time delicate in consistency, adjika is made from tomatoes with hot peppers and garlic. This amazing snack, 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 9% – 100 ml.
• Cilantro – ½ bunch
• Basil – ½ bunch
• Celery (leaves) – 1 bunch
• Table salt – 3 tbsp.
• Granulated sugar - ¼ tbsp.

Cooking process:

Step 1. Prepare and place on the table all the products needed to prepare adjika. Immediately measure out salt, sugar and table vinegar in the required quantity, and peel the garlic. Rinse the greens and let them dry.

Step 2: Make shallow cuts in each tomato to pop the tomato skin. Boil water in a kettle, then scald and peel the fruits. Set the tomatoes aside and work on the peppers.

Step 3: Wear thin gloves and carefully wash the hot chilies. Remove the stems from the fruits, but you don’t have to remove the seeds - this will make the snack more spicy. Cut the peppers into arbitrary pieces and pass through a meat grinder along with garlic and herbs.

Step 4. You can beat the tomatoes in a blender or grind them in a meat grinder until you get a puree. Place the tomato mass in any deep non-metallic bowl and then start mixing the adjika.

Step 5. Add chopped garlic and hot peppers with herbs to a container with tomatoes, then add table salt, granulated sugar and vinegar. Mix the ingredients and let the mixture sit for an hour in the kitchen.

Step 6. While your tomato-garlic spicy adjika is infusing in a bowl, sterilize glass jars and their lids.Distribute adjika into sterile and completely dry containers and quickly screw on the lids.

Step 7. A snack prepared in this way can be stored in the refrigerator or cold cellar for up to a year. The appetizer can be served 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 during the cold season better than any vitamins.

Ingredients:

• Ripe tomatoes – 1 kg.
• Sweet red pepper – 1 kg.
• Garlic – 4 heads
• Table vinegar 9% – 100 ml.
• Cilantro – ½ bunch
• Basil – ½ bunch
• Table salt – 3 tbsp.
• Granulated sugar - ¼ tbsp.

Cooking process:

Step 1. Prepare all the products necessary for preparing adjika and place them on the table. Measure out salt, sugar and table vinegar, and peel and rinse the garlic. Wash the vegetables.

Step 2. Make cross cuts on each tomato. Boil water in a kettle and then scald the tomatoes to easily remove the skin. Set the tomatoes aside and work on the peppers.

Step 3. Wash the peppers in running water, remove seeds and membranes, and remove the stalks. Cut the peppers into pieces of any size. Pass the pepper and garlic through a meat grinder or food processor.

Step 4. You can blend the tomatoes in a blender or put them through a meat grinder to make a puree. Then finely chop the cilantro and basil (necessarily washed) and combine with tomato puree.

Step 5.Add chopped garlic and pepper to a container with tomatoes and herbs, and then add all the salt, granulated sugar and vinegar. Mix the ingredients and let the mixture brew for an hour in the room.

Step 6. While the adjika is infusing in a bowl, sterilize the glass jars and their lids. The container must be sterile and completely dry. Distribute adjika among the jars and quickly tighten the lids.

Step 7. Store the finished snack in the refrigerator or cold cellar for up to a year, away from heat and sunlight. The appetizer can be served solo or in the company of meat and potato dishes.

Very tasty spicy adjika with horseradish for the winter

Adjika with horseradish is distinguished by its tartness and piquancy, and it is prepared very easily and simply. A delicious spicy snack without cooking or sterilization is perfectly stored in the refrigerator or cellar. This appetizer is somewhat reminiscent of horseradish, but still differs in details and ingredients.

Ingredients:

• Tomatoes – 0.5 kg.
• Bell pepper – 0.2 kg.
• Hot pepper – 50-70 gr.
• Fresh garlic – 1 head
• Horseradish (root) – 50-70 gr.
• Basil – ½ bunch
• Cilantro – ½ bunch
• Granulated sugar – 2 tbsp.
• Table salt – 1 tbsp.
• Table vinegar 9% - 50 ml.

Cooking process:

Step 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.

Step 2. Scald the tomatoes with boiling water, then peel them and place the peeled fruits in a meat grinder or blender. Cut the horseradish root into arbitrary pieces. Remove the stems and seeds from the hot pepper, and then cut it into pieces too.

Step 3.Grind the bell pepper along with garlic, horseradish, basil and cilantro in a special blender bowl or using a food processor. Control the degree of grinding of products at your discretion so that you like the consistency of adjika.

Step 4. Place the crushed ingredients from the food processor or blender into a container with crushed tomatoes until pureed. Add granulated sugar, salt and vinegar to the container with all the ingredients. All components of adjika need to be thoroughly mixed and begin to prepare the dishes for storage.

Step 5. Sterilize jars thoroughly washed in hot water in a microwave or oven, and also boil the screw-on lids. Place raw adjika in dry, hot jars and quickly screw on 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 adjika with apples

Adjika with apples in its composition is distinguished by its freshness and slight sourness in taste. Since there are an infinite number of recipes for preparing adjika, this method also has a right to exist. If the season turns 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.
• Hot pepper – 2 pcs.
• Garlic – 1 head
• Any greens – 1 bunch
• Vinegar 9% – 100 ml.
• Salt – 2 tbsp.
• Sugar – 3 tbsp.

Cooking process:

Step 1. Wash the tomatoes and make cross-shaped cuts on them to remove the skin. Scald the fruits with boiling water, and then carefully remove the skin from them. Wash the sweet peppers and remove seeds and membranes, remove the stalks too.

Step 2.Peel the garlic, rinse the greens and let them drain and dry. Using thin gloves, rinse and peel the hot peppers; you can leave or remove the seeds - at your discretion.

Step 3. In a meat grinder, grind hot and sweet peppers with garlic and herbs. 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.

Step 4. In a non-metallic container, combine the tomato-apple puree and a mixture of peppers, herbs and garlic. Pour sugar, salt and vinegar into a container. Send the mixture of ingredients to infuse in the refrigerator for three hours to saturate the taste of the snack.

Step 5. Before sealing raw adjika in jars, the dishes must be thoroughly sterilized. The ideal method is a microwave or oven. Adjika needs to be distributed into still hot, completely dry containers and screwed on with sterile lids.

Step 6. Place the finished Caucasian appetizer in the refrigerator or cellar for long-term storage, but remember that it can be stored for no more than a year.

Raw adjika with carrots for the winter

You can add almost anything to adjika, depending on your personal preferences. Carrots go 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.
• Hot pepper – 2 pcs.
• Garlic – 1 head
• Any greens – 1 bunch
• Vinegar 9% – 100 ml.
• Salt – 2 tbsp.
• Sugar – 3 tbsp.

Cooking process:

Step 1. Wash the tomatoes and, having made cross-shaped cuts on them, remove the skin after scalding the fruits with boiling water.Wash sweet peppers and carrots; Peel the pepper from seeds and membranes, remove the stalks too. Simply peel the carrots.

Step 2. Peel the garlic, rinse your favorite herbs, let them drain and dry well. Wash and peel hot peppers, first putting gloves on your hands. If you do not remove the seeds from the pepper, adjika will be even hotter.

Step 3. In a meat grinder, grind hot and sweet peppers, carrots with garlic, and herbs. Then mince the tomatoes or grind them with a blender to give the adjika a creamier consistency.

Step 4. In a non-metallic container, combine the tomato puree and a mixture of peppers, carrots, herbs and garlic. Pour sugar, salt, and vinegar into the container with all the products. Place the adjika in the refrigerator for at least two to three hours to allow the dish to infuse and become saturated with flavor.

Step 5: The ideal way to sterilize raw snack jars is to sterilize them in the microwave or oven. Fresh adjika should be distributed into still hot, completely dry containers and screwed on with sterile lids.

Step 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 preparations without using vinegar. The opinion that without vinegar, products quickly deteriorate and are poorly stored is a myth. You just need to carefully follow the cooking instructions and then any preparation without vinegar, including adjika, will be perfectly stored.

Ingredients:

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

Cooking process:

Step 1. Wash all vegetables thoroughly in hot running water, then cut them into pieces of any size. Pre-clean sweet and bitter peppers from seeds and membranes. Free the garlic from the husk.

Step 2. Place all ingredients for raw adjika into a grinding device, such as a meat grinder, blender or food processor. Depending on how creamy or textured adjika you like, you can chop all the ingredients of the dish several times.

Step 3. Add table salt to the 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.

Step 4. Place the adjika into containers, cover with lids and place the jars in a wide bowl for pasteurization. Fill up with warm water up to the hangers of your jars, and then place the container with the jars on the fire. Pasteurize the half-liter jars for literally fifteen minutes, then quickly close the lids.

Step 5. Let the jars of adjika cool under a blanket or rug, and then store them in the refrigerator. This preparation will not be stored for very long, but it will last for about six months in the refrigerator.

Bon appetit!

Sweet adjika from tomato and garlic for the winter

An appetizing spicy-sweet snack that goes perfectly with any meat dish. The simplicity of preparing this dish lies in the fact that there is no need to cook adjika at all for this recipe. Preparation will take you no more than half an hour in total.

Ingredients:

• Tomatoes – 2 kg.
• Hot chili pepper – 5 pcs.
• Table vinegar 9% - 100 ml.
• Salt – 2 tbsp.
• Granulated sugar – 4 tbsp.
• Garlic – 4 heads

Cooking process:

Step 1.Before you start preparing sweet raw adjika, you need to prepare all the products necessary for this. Vinegar, sugar and salt need to be measured, then peel the garlic.

Step 2. The chili pepper needs to be washed (handle it with gloves) and the seeds removed so that the adjika does not turn out too spicy.

Step 3. Grind the garlic and hot pepper through a meat grinder; Instead of a meat grinder, a food processor or blender is also perfect. Grind the products to such a consistency that you like and feel comfortable eating the seasoning.

Step 4. Rinse the tomatoes thoroughly in hot water, and then grind with a blender or meat grinder to a consistency acceptable to you. Then add the tomato puree to the other ingredients.

Step 5. Pour granulated sugar, salt, and vinegar into a container with adjika and mix the ingredients thoroughly. Leave the appetizer to steep for about an hour, and during this time prepare jars with lids.

Step 6. Thoroughly sterilize the jars for sealing raw adjika in a way convenient for you, and also boil the lids. Place the finished adjika in dry sterile jars, and screw the sterile lids tightly onto the jars.

Step 7. Ready-made spicy-sweet adjika made from garlic and tomatoes without cooking can be stored in the refrigerator or cold cellar for a year. The appetizer is great with bread or potatoes, and it also goes well with meat.