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At the end of the summer season, caring housewives are wondering how to prepare this or that preparation for the winter. Adjika recipes are especially in demand during this period. Often, among all the variety of options, culinary specialists are looking for a guide on how to cook exactly spicy adjika without cooking. Especially for such lovers of fresh and spicy food, we will try to describe in detail the best recipes for making an excellent sauce.
Simple recipes for delicious adjika
Fresh adjika has three main and very important advantages:
- simplicity and high speed of preparation;
- excellent taste that can complement meat, fish, vegetable and large dishes;
- a huge amount of vitamins in the composition, which are successfully stored all winter, benefiting a person.
Having decided to cook spicy adjika without cooking, it is important to choose a good recipe and bring it to life with precision. After all, making even minor, at first glance, adjustments can lead to the fact that a fresh product will deteriorate very quickly even in a refrigerator.
Fresh adjika from tomato according to the classic recipe
The recipe below allows you to prepare a large amount of hot sauce for the winter. The proportions of the ingredients are designed in such a way that as a result of cooking, an aromatic mixture of vegetables and spices is obtained in the amount of 6-7 liters. If such a volume is too large for the family, then the amount of ingredients can be proportionally reduced.
To prepare spicy and fragrant, fresh adjika, you will need:
- Tomatoes. Despite the fact that the vegetables will be chopped, special attention should be paid to their quality. There should be no putrefactive spots or black dots on the surface of the tomatoes. If defects are found, damaged areas from the surface of the vegetable must be removed. The number of tomatoes for one recipe is 6 kg.
- Bulgarian peppers. It is preferable to use red vegetables so that the color of the sauce is uniform. Before cooking with peppers, it is necessary to cut the stalk and clean the inner chamber from seeds. The weight of pure pepper should be 2 kg.
- Garlic should be used in the amount of 600 g. It is important to remember that the most fragrant garlic can only be found in the garden. A vegetable from a store counter may differ in taste. It is recommended to use a little more.
- Chili peppers will make adjika especially piquant. It is recommended to add 8 peppers to one serving of the sauce. The amount of the ingredient can be increased if desired, since chili is an excellent preservative and promotes long-term storage of fresh products.
- Sugar and salt add 2 and 6 tbsp. l. respectively.
- Use table vinegar in the amount of 10 tbsp. l.
The rules for careful selection and preparation of vegetables apply not only to the recipe proposed below, but also to other options for preparing fresh adjika. The thing is that even the slightest fungi of rot, fermentation or mold can spoil a product that has not undergone heat treatment.
The process of preparing adjika is quite simple and consists of the following steps:
- Peel, wash and dry vegetables.
- Grind tomatoes and bell peppers with a meat grinder.
- Pass the hot chili pepper and garlic through a meat grinder twice.
- Mix all vegetable ingredients, add salt, vinegar, sugar.
- Leave the mixture at room temperature for 2-3 hours.
- Arrange adjika in sterilized jars and close with tight lids.
If meaty tomatoes are used in the preparation of adjika, then the consistency of the sauce will be quite thick. Tomatoes with a high content of free juice can be “dry” before chopping by cutting them into small pieces and putting them in a colander in order to drain the juice.
You can appreciate the taste of the resulting adjika literally immediately after cooking. A spicy-sweet sauce will complement any dish and make even an ordinary slice of bread surprisingly tasty.
Fresh adjika with carrots and mustard
Carrots are rarely included in fresh adjika. This is due to the fact that without heat treatment, the vegetable has a fairly dense structure and literally crunches in the mouth. At the same time, a small amount of carrots may be appropriate in a fresh sauce prepared according to a special recipe. So, below are recommendations on how to cook fresh, tasty and very spicy adjika with carrots for the winter.
To prepare spicy adjika with carrots, you will need ripe tomatoes 500 g, sweet and sour apples 300 g (you can take apples of the well-known Antonovka variety), bell peppers, preferably red, 500 g, 4-5 hot pepper pods. Carrots, parsley root and garlic for one recipe are used in equal proportions, 300 g of each component. The uniqueness of the recipe is the use of mustard. This product will give adjika a peculiar taste and aroma. The amount of mustard should be 100 g. The recipe also includes tomato paste 2 tbsp. l., salt to taste, half a glass of vinegar 6%.
Having collected all the products on the table, delicious adjika can be prepared in just 30-40 minutes. To do this, follow these steps:
- Carrots clean, wash, cut into small pieces. If desired, they can be blanched in boiling water for 5 minutes. This will soften the vegetable. Put the blanched carrot pieces in a colander to drain excess water.
- Wash bell peppers and hot peppers, remove the stalk from their surface, remove grains from the inside.
- Wash the tomatoes, if desired, remove the skin from their surface, cut out the coarsened place of attachment of the stalk.
- Remove the skin from the surface of the apples, cut the fruit into quarters.
- Grind prepared vegetables and fruits with a blender or meat grinder until a homogeneous mixture is obtained.
- After thorough mixing, add tomato paste, mustard and all remaining ingredients to the mixture of chopped products.
- Infuse the resulting adjika for several hours at room temperature, then place it in sterilized jars and preserve.
Immediately after cooking, it may seem that the taste of vinegar in adjika is too strong, but over time, the acid will partially evaporate, apples and carrots will add sweetness to the sauce. That is why the final result and taste can be assessed about a week after preparation.
Adjika from tomato paste with celery
The use of tomato paste allows you to get a thick and very tasty adjika. In the proposed recipe, tomato paste is successfully combined with celery, herbs and other ingredients. You can prepare fresh sauce for the winter quite quickly. So, skillful hands will cope with the task in no more than half an hour.
In order to prepare fresh adjika, you need 3 liters of tomato paste, 25 pcs. medium-sized bell peppers, 10-12 hot chili peppers, 18 heads of garlic. Parsley, dill and celery will add a special flavor to the sauce. Each type of greens must be taken in the amount of 200 g. Salt is added to adjika in the amount of 2 tbsp. l. with a slide, sugar in the amount of 12 tbsp. l. The composition also includes vinegar essence 9 tbsp. l.
Cooking adjika will be quite simple if you read the following points:
- Peel the garlic from the husk, remove the stalk and inner grains in hot and bell peppers.
- Pass garlic, peppers and herbs several times through a meat grinder.
- Combine the resulting mixture with tomato paste, sugar, salt and vinegar.
- Insist adjika for several hours, and then arrange in clean, sterilized jars.
Fresh adjika prepared according to the proposed recipe should be stored in a dark and cool place. Such storage conditions are typical for a cellar or refrigerator. You can eat the product literally immediately after preparation.
Spicy adjika with horseradish
The recipe below can be found in many cookbooks under various names: “Spark”, “Hrenovina” and others. The main difference between this recipe and other cooking options for adjika is the use of ground black pepper, horseradish and other spicy and hot ingredients. As a result of a competent combination of a certain set of products, it will be possible to obtain a spicy, tart and very aromatic seasoning for meat and fish dishes, soups, salads.
To prepare fragrant, spicy adjika for the winter without cooking, you need 2 kg of tomatoes. It is the tomatoes that will be the basis of the sauce. No additional mild-tasting ingredients (bell peppers, carrots, or apples) are used in the recipe. The spicy taste and hotness of adjika are given by 3 chili peppers, 3 heads of garlic, 3 tbsp. l. black pepper (ground), 150 g horseradish (root) and salt, in the amount of 3-4 tablespoons. Such an “explosive” mixture allows you to fully satisfy the needs of lovers of spicy food.
Cooking adjika takes little time and does not require special skills from the cook. So, the whole process can be described in a few simple steps:
- Wash the tomatoes, cut into pieces and slightly drain the juice. This will allow you to cook a thicker adjika. To obtain a delicate texture, it is recommended to additionally remove the skin from the tomatoes.
- Grind chili pepper, horseradish root and garlic with a meat grinder several times to obtain a homogeneous mixture.
- Chop the tomatoes with a meat grinder and mix the resulting puree with garlic and pepper.
- Add ground pepper and salt to the resulting vegetable preparation.
- After dissolving the salt, put the adjika into clean jars and close the lid tightly.
The proposed recipe is popular with housewives, since such adjika can be quickly and easily prepared from available products, and then stored in a refrigerator for a long time. If necessary, a spoonful of a spicy mixture can always become a good seasoning for soup or a sauce for meat, fish, an addition to vegetable and large dishes.
Conclusion
Of course, it is impossible to list all the recipes for spicy adjika without cooking. The article also offers the best and most commonly used cooking options that are time-tested and have found a lot of admirers. In addition to the proposed recipes, it is also worth paying attention to another cooking option, which is described in detail in the video:
A visual guide will allow even a novice hostess to successfully cope with the culinary task and surprise relatives with delicious, fresh and very healthy adjika, which will always be at the table.