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A lot of adjika recipes are based on the use of tomatoes. This vegetable is widely available in the fall season, and its sweet-and-sour flavor pairs well with the hot spices. And it may seem that it is impossible to make delicious adjika without a tomato. But this is absolutely not true. It can be prepared on the basis of zucchini, plums or bell peppers. Traditional adjika combines only spicy and spicy ingredients. Adjika without tomato is also tasty and fragrant. It is a complete injustice to ignore such prescriptions. And you can get acquainted with them below in the article. In order to appreciate the seasoning, it is necessary to cook it.
Adjika is a pumpkin
A feature of zucchini is a relatively neutral taste and delicate texture of the pulp. It is these characteristics that make it possible to obtain excellent adjika without a tomato based on this vegetable. True, the recipe still includes a small amount of tomato paste, which gives the sauce an attractive color and a special taste.
Composition of the product
Zucchini will be the basis of adjika. It must be used in an amount of 2 kg. In addition to the main ingredient, you will need hot peppers (2 pcs), 100 g of garlic, 400 ml of tomato paste. From preservatives and spices, you will need vegetable oil (250 ml), 200 g of granulated sugar, 100 ml of vinegar and a little salt. Such a set of ingredients is quite accessible to every housewife, especially if she has her own garden.
Cooking zucchini adjika
You can cook adjika from zucchini in literally 40-50 minutes. During this time, even a person without culinary experience will have time to perform the following actions:
- Clean the zucchini from the skin, remove the seed chamber from it. If a young vegetable was chosen for cooking, then you can simply wash it and use it along with the peel.
- Grind the zucchini with a meat grinder. At the same time, it is worth taking care that a mesh with small holes is installed in the meat grinder. In this case, adjika will be more tender.
- Place all ingredients, except garlic, in a large container for subsequent cooking and add 200-300 ml of water to them. It is necessary to extinguish adjika for 20 minutes. At this time, you need to stir the mixture regularly and make sure that it does not burn.
- 5 minutes before readiness, add finely chopped garlic to the resulting sauce.
- Preserve the finished product in small jars and store in a cool cellar.
In the proposed recipe, you can do without tomato paste, replacing it with fresh tomatoes in the amount of 1 kg. In this case, the adjika mixture will be liquid, which means that it will not be necessary to add water during the cooking process. Before the end of cooking, such a sauce must be tasted and, if necessary, add granulated sugar and salt to taste. It is recommended to stew adjika from zucchini with tomatoes for 40 minutes.
Adjika from bell pepper
Bulgarian pepper is the basis of many canned dishes and sauces. This vegetable can also be used to make delicious adjika. Let’s talk about how to do this in more detail.
Product List
Bulgarian pepper for adjika is better to choose the same color. It can be green or red, the sauce itself will be the corresponding color. The amount of peeled vegetable should be 1,5 kg. In addition to sweet pepper, the product contains hot pepper 400 g. Garlic should be taken in an amount of 300 g. Seasonings and herbs will add a special flavor to the sauce: you should use the ready-made mixture of Khmeli-suneli spices, dill and coriander seeds (1 tbsp. L . of each spice). Salt and vinegar 9% add 3 and 2 tbsp. l. respectively.
Method of preparation
Having decided to cook adjika according to this recipe, you need to be prepared for the fact that you have to mess with hot peppers. Its volatile substances can cause runny nose, tears and sore throat. The slightest wound on the skin of the hands can become the center of pain when pepper gets on its surface. You can protect yourself with gloves. An open window provides the necessary air circulation and will not allow these very volatile substances to accumulate in the room.
After ensuring all protection measures, you can start cooking adjika:
- Wash all vegetables thoroughly. Remove grains and internal partitions, stalk from bell peppers. Remove the stalk from the surface of hot peppers, and leave the inner grains.
- Grind the prepared peppers and peeled garlic “in puree”. For this, it is better to use a blender, but in its absence, a meat grinder may also work. On the meat grinder, you need to install a grate with small holes and twist the vegetables several times.
- The necessary spices are also recommended to be passed through a meat grinder along with vegetables. Such a measure will allow even with the help of a meat grinder to get a homogeneous, tender mixture of vegetables for making adjika.
- Add salt and vinegar to the puree of vegetables and spices. Carefully move the mixture and transfer to a large container. Put it on fire and bring to a boil. It is not necessary to boil the mixture. This will preserve the beneficial properties of the products.
- Pour the hot product into clean jars and close the lid tightly. It must be stored in a cool place.
This cooking method allows you to quickly prepare delicious adjika for the winter, preserving all the best, natural, healthy substances of fresh products in it.
Plum adjika
Adjika without tomatoes can be prepared using plums. Not many housewives use the recipe for such a winter preparation, in vain fearing that the taste of the sauce would be inappropriate in combination with traditional dishes. But, in order to fall in love with plum adjika, you need to try it at least once.
List of ingredients
The plum taste is dominated by sweet and sour notes, but this does not mean at all that the cooked adjika will look like jam. So, for 2 kg of fruit add 200 g of garlic and 4 hot peppers. The composition of one recipe also includes 2 tbsp. l. salt and tomato paste, 100 g of granulated sugar. A mixture of all these products will allow you to get a very tender, moderately sweet and moderately spicy adjika with pleasant notes of sourness.
Cooking procedure
The advantage of plums is the uniform consistency of the pulp, which allows you to prepare an exceptionally delicate sauce. You can make it so like this:
- Wash plums thoroughly. Remove moisture from their surface with a towel or wait until they dry themselves, then remove the bones from the inside.
- Wash the hot pepper, free from the stalk and seeds. More spicy adjika can be obtained if the grains inside the pods of bitter pepper are preserved.
- Peel the garlic and grind together with plums and pepper in a meat grinder. You can grind the mixture repeatedly until the desired consistency is obtained.
- Add tomato paste, salt and sugar to the resulting puree. Stir the mixture and transfer it to a bowl for cooking. Put on fire and boil for 20 minutes.
- Arrange the hot product in jars and roll up.
Plum adjika in its taste and nutritional qualities is many times superior to purchased sauces and ketchups. It goes well with fish and meat dishes, making their taste bright, rich, unique.
Fresh adjika for the winter without tomatoes
Many adjika recipes without tomatoes do not include heat treatment. Salt, sugar and vinegar in their composition are natural preservatives that allow you to keep the freshness of the product for a long period of time. So, the recipe below is based on the use of several natural preservatives at once. With their help, you can cook a very tasty and healthy adjika for the winter.
List of products
Adjika without cooking can be prepared from 2 kg of sweet bell peppers, 300 g of garlic and 6-8 hot pepper pods. Of the preservatives, the product includes salt and sugar, 1,5 tbsp each. l., as well as 9% vinegar in an amount of 150 ml. Such proportions of ingredients allow you to cook spicy, spicy adjika quickly and easily.
Cooking Instructions
The process of cooking adjika without tomatoes will take no more than half an hour. During this time, without much effort, you can do the following manipulations:
- Wash and de-seed the bell peppers. Cut them into small pieces.
- Wash hot peppers, remove the stalks from their surface.
- Peel the garlic.
- Grind garlic and two types of peppers with a meat grinder. Add vinegar, salt and sugar to the resulting mixture.
- After mixing thoroughly, cover the mixture with a lid and keep at room temperature for 10 hours.
- After another mixing, put the adjika into jars and cover with a nylon lid.
- Adjika without tomato should be stored in the refrigerator.
Such a sharp adjika will become a real treasury of vitamins, which will be especially needed in winter. The absence of cooking will preserve the freshness and benefits of natural products. The prepared sauce perfectly complements meat dishes. It can be used, among other things, for marinating barbecue.
Traditional adjika from dried pepper
Many gourmets know that the traditional Abkhaz adjika is prepared only with their burning, spicy ingredients, herbs and salt. Moreover, the amount of salt in the primary recipe was 50% of the total mass of the finished product. Relatively neutral-tasting fillers such as tomatoes, zucchini, and bell peppers are now only used to “mellow” this seasoning. It is almost impossible to buy traditional adjika in a store, since the manufacturer focuses on a wide range of consumers, and this product is designed only for real men who like it spicy.
Required Products
Adjika is spicy, Abkhazian, prepared from dried hot peppers. For one recipe, you need to use 500 g of this ingredient. It will be supplemented with 200 g of garlic, 100 g of coriander seeds and a mixture of Khmeli-suneli seasonings, in the amount of 50 g. Only large, table salt is used. Its amount depends on the consistency of the prepared main mixture of products.
The cooking process
Traditional adjika recipes without tomatoes are prepared in a special way, as shepherds grazing sheep on the mountain slopes of Abkhazia did it a very long time ago. Not every housewife succeeds in immersing herself in the atmosphere of those times and reproducing the recipe. We will try to help in this difficult matter. So, to prepare traditional adjika, you need:
- Hot pepper, washed and peeled from seeds and stalk, grind it thoroughly. It is better to do this with a meat grinder, however, you need to twist the pepper repeatedly to soften it. The result should be a fairly thick and dense homogeneous mass.
- After the pepper, you need to twist the garlic.
- Combine garlic and seasonings with hot pepper.
- Add salt to the resulting mixture. To start, you may need 1-2 tbsp. l. this ingredient. After stirring, a little more salt is added to the mixture. The result should be a very salty and spicy, thick paste.
- The product should be placed in small jars. It is better to store the spice in the refrigerator.
Traditional adjika is a seasoning not only for “severe” men, but also for all lovers of spicy food. In a small amount, it can be added to soups or meat dishes, salads. At the same time, it is important to remember the high concentration of salt so that the cooked goodies are moderately salty.
Above in the article, the most original adjika recipes without tomatoes are offered. You can supplement the variety of options with another recipe, the description of which is offered in the video:
Conclusion
Adjika without tomatoes can be very tasty and healthy. Everyone who has tasted it at least once knows about it. Replace tomatoes in the usual, at first glance, recipes can be zucchini, pumpkins, sweet peppers or plums. The traditional version of the preparation of this seasoning is completely based on the use of only burning components. Such a wide variety of cooking options allows you to choose the best recipe for every family. The task of a good housewife is only to cook adjika according to the chosen recipe correctly.