Adjika with garlic without pepper 

Adjika is one of the types of homemade preparations, which is obtained from tomatoes, hot peppers and other ingredients. Traditionally, this sauce is prepared using bell peppers. However, there are simple recipes to avoid this component. Adjika without pepper for the winter is cooked raw or cooked.

Cooking Rules

You can get delicious homemade preparations if you follow the following recommendations:

• for cooking you will need fleshy ripe tomatoes;
• you can’t do without pepper at all, because chili pepper is definitely needed to add spice;
• Sugar and salt will help adjust the taste of the sauce;
• piquant notes will appear in adjika after adding coriander, paprika, suneli hops and other spices;
• the greatest amount of nutrients is stored in the sauce prepared without cooking;

  

• spicy seasonings are used with caution to avoid stomach problems;
• if you need to get winter preparations, it is recommended to subject the vegetables to heat treatment;
• You can extend the storage time of adjika by adding vinegar.

The easiest recipe

You can get delicious adjika without pepper in accordance with the following simple recipe:

1. For cooking, you need 1,2 kg of ripe tomatoes. First, the vegetables need to be washed, then cut into pieces and remove the stalk.
2. Garlic (1 cup) peeled.
3. Prepared components are passed through a meat grinder.
4. Salt is added to the resulting mass (2 tablespoons).
5. Tomatoes and garlic are left for 2-3 hours in a container. During this time, you need to mix the mass several times to ensure uniform dissolution of the salt.

   

6. During this time, you need to sterilize the jars in which adjika is placed.
7. Banks are closed with lids and left for the winter.

Adjika with horseradish

It turns out very spicy adjika from a tomato without pepper, to which horseradish root is added. It is prepared by observing the following technology:

1. Tomatoes (4 kg) must be cut into pieces and the stalk removed.
2. Garlic (2 heads) is peeled.
3. Horseradish root is soaked in water for one hour, after which it needs to be cleaned.
4. Vegetables must be passed through a meat grinder.
5. Salt and 9% vinegar (4 tablespoons each) are added to the finished mixture.
6. The sauce is rolled up in jars or served at the table. Sugar can be added if desired.

Adjika from green tomatoes

When using green tomatoes, adjika acquires an unusual color. At the same time, the taste of the dishes remains on top. Green tomatoes will make adjika less spicy.

You can prepare such a sauce according to the recipe:

1. First, green tomatoes are prepared, which will require one bucket. You can not remove the skin from them, however, it is necessary to cut the stalks. Too large specimens are cut into pieces.
2. Prepared tomatoes are passed through a meat grinder.
3. Chili peppers (6 pcs.) will help add spice to the dish. It is also passed through a meat grinder after the tomatoes. If necessary, the amount of pepper can be reduced.
4. In the resulting mass, add one glass of chopped horseradish, salt and olive oil. Add ingredients carefully, constantly monitoring the taste of the sauce.
5. The finished product is thoroughly mixed and laid out in jars.

Green adjika with boiling

You can get adjika of an unusual green color by boiling tomatoes. For the sauce, choose only green tomatoes that have not yet begun to ripen. If the tomato is already turning pink, then it is not used for adjika.

The process of preparing this unusual dish includes several stages:

1. The stalk is cut out from the tomatoes, after which they are crushed in any way possible.
2. Oil (0,5 l) and salt (0,5 cups) are added to the resulting mass.
3. Crushed tomatoes are brought to a boil, after which they are left on low heat for 1 hour.
4. After the specified period of time, chopped garlic (200 g) and chopped green onions are added. You also need to pour into the vegetable mass 4 tbsp. l. 9% vinegar. For spiciness, you can add a little hot pepper, pre-chopped.
5. All components are mixed, and then boiled for 20 minutes.
6. Ready sauce can be preserved for the winter.

Adjika with walnuts

When walnuts are added, the sauce acquires a unique taste. Such adjika is prepared subject to the following technology:

1. Hot pepper (5 pcs.) Rinse well, remove the stalks and seeds.
2. Prepared vegetables are ground using a blender or coffee grinder. When working with them, it is recommended to wear gloves.
3. Walnuts (1 kg) must be thoroughly ground.
4. Garlic (4 pcs.) is peeled, and then passed through a garlic press.
5. Nuts and garlic are added to prepared peppers.
6. Add coriander seeds, saffron, chopped cilantro, suneli hops to adjika.
7. The mixture is stirred, after which 2 tbsp. l. wine vinegar.
8. Adjika can be laid out in banks. This recipe does not require sterilization. It contains products that act as preservatives.

Burning adjika

Very spicy adjika can be obtained using capsicum and various greens. You can prepare such a sauce by following the following recipe:

1. Hot peppers need to be cleaned of seeds and stalks, you should first put on gloves.
2. Prepared pepper is scrolled through a meat grinder.
3. Then greens are prepared: cilantro, dill and parsley (250 g each), which are finely chopped.
4. Separately cut celery (50 g).
5. The head of garlic is peeled and finely chopped.
6. Prepared herbs and garlic are added to the container with pepper.
7. The resulting mixture is stirred, add 1 tsp. coriander.
8. Ready adjika is placed in jars and put away for storage.

Zucchini adjika

Very tasty adjika is obtained from zucchini and tomato paste:

1. Zucchini (2 pcs.) Peel and seeds. If young vegetables are used, then you can immediately cut them into large pieces. Then the zucchini is passed through a meat grinder or chopped in a blender.
2. Tomato paste (200 g), vegetable oil (1 cup), salt (100 g), hot pepper (3 tsp) are added to the zucchini prepared in this way.
3. The vegetable mixture is put to stew for 1,5 hours.
4. Separately chop the garlic (2 heads) and chop the parsley (1 bunch).
5. Horseradish root (200 g) is rubbed on a grater.
6. After 1,5 hours, garlic, parsley and horseradish are added to the vegetables. Then pour 4-5 tablespoons of vinegar diluted with water into the container.
7. Vegetables are stewed for another 10 minutes, after which they are brought to a boil.
8. The sauce is ready for canning.

Adjika from zucchini in a slow cooker

Delicious adjika from zucchini can be obtained from tomatoes and zucchini. To prepare it, you need to follow the following recipe:

1. First you need to prepare the zucchini. For the sauce, you need 1 kg of these vegetables. If the zucchini is fresh, then it is enough to wash them and cut them into cubes. Ripe vegetables need to be peeled and seeds removed.
2. In tomatoes (1 kg), the stalk is cut out, after which it is cut into several parts.
3. Prepared vegetables are turned through a meat grinder or chopped in a blender. The result should be a porridge-like consistency.
4. The finished mass is placed in a multicooker container, vegetable oil (1/2 tsp), salt (1 tsp), sugar (2 tbsp) are added. Black or allspice, coriander, bay leaf are used as spices.
5. The multicooker is switched on to the “Extinguishing” mode and left for an hour.

   

6. The vegetable mixture is tasted, spices, salt or sugar are added if necessary.
7. Adjika is left to warm up for another hour.
8. While the vegetables are cooking, you need to finely chop the garlic (2-3 cloves). Chili peppers, which are pre-ground with a blender or meat grinder, will help add spice.
9. Garlic and vinegar are added to the finished mixture.

Fragrant adjika

Very fragrant is obtained adjika with the addition of apples and spices. It is prepared subject to a certain sequence of actions:

1. Tomatoes (2 kg) are dipped in boiling water. This will quickly get rid of the skin. The resulting pulp must be cut or chopped in a blender.
2. Apples (3 pcs.) are peeled, the seed pods are removed, and then crushed in an accessible way.
3. Onions (0,5 kg) are treated in the same way, which must first be peeled.

   

4. Prepared vegetables are placed in one container, sugar (150 g) and salt are added to taste.
5. Bring the vegetable mixture to a boil.
6. Ground red and black pepper (½ tbsp each), as well as cloves, cinnamon, and bay leaf are added to adjika.
7. After adding seasonings, the sauce is left to simmer over low heat for no more than 40 minutes.
8. Then pour into the vegetable mass (80 ml) and cook for another 10 minutes.
9. The finished product can be bottled. If necessary, the taste of the sauce is adjusted with spices, salt and sugar.

Adjika from plums

The original recipe for this sauce includes the use of tomatoes and plums:

1. Ripe plums (1 kg) need to be sorted out, cut into pieces and seeds removed.

   

2. Hot pepper will help to add spice, which will require no more than 2 pcs. Remove the stems and seeds from the pepper first.
3. Garlic (2 heads) is peeled.
4. 3 ripe tomatoes are placed in boiling water to quickly and easily get rid of the skin.
5. The prepared components are turned through a meat grinder.
6. For further cooking, you will need a cauldron or pan, which is lubricated with vegetable oil.
7. The vegetable mixture is placed in a cauldron, after which it is boiled for 20 minutes. Stir vegetables occasionally.
8. When the adjika thickens, it can be removed from the fire and preserved.

Eggplant adjika

When using eggplant and garlic, adjika turns out to be especially tasty. However, these vegetables require additional processing. One option is to place them in a container of salt. This will get rid of the bitter juice.

Eggplant is easiest to cook in the oven. So, the processing process is greatly simplified, and the vegetables are soft and tasty.

The recipe for eggplant adjika with garlic is as follows:

1. Ripe tomatoes (2 kg) are cut into pieces, and it is necessary to cut the stalks.
2. Tomatoes are scrolled through a meat grinder or blender.
3. Eggplants (1 kg) are pierced in several places with a fork, and then put in the oven for 20 minutes. The oven is preheated to 200 degrees.
4. Ready eggplants are cooled, and then crushed in a blender.
5. The tomato mass is added to the pan and brought to a boil to evaporate excess liquid.
6. Then you can add eggplant to the tomatoes, bring to a boil and simmer the vegetable mass for 10 minutes.
7. Before removing the adjika from the stove, add chopped garlic (2 heads), 2 pcs. hot pepper (if necessary), salt (2 spoons) and sugar (1 spoon).
8. Ready adjika can be laid out in jars for the winter.

Conclusion

Adjika without bell pepper does not lose its taste properties. For its preparation, apples, plums, zucchini, eggplant and various spices are used. The main component of adjika is tomatoes, which are also used in green form. The oven and multicooker help to significantly speed up the cooking process. However, you can cook adjika from raw vegetables, which are chopped in a blender or meat grinder.