Spicy adjika without garlic 

Adjika without garlic for the winter is prepared by adding tomatoes, horseradish, bell peppers. Depending on the recipe, the list of ingredients and the order of preparation may vary. Horseradish can add spice to the sauce. Adjika is sweeter, where apples, zucchini or eggplants are present.

Cooking principles

To make adjika especially tasty, you need to adhere to the following recommendations:

• the main components of adjika are tomatoes and peppers;
• horseradish, coriander, suneli hops and other seasonings help to improve the taste properties of the dish;
• the maximum of useful substances is contained in homemade preparations obtained without cooking;
• due to tomatoes, the dish acquires a more sour taste;
• for cooking choose fleshy ripe tomatoes;
• carrots and peppers help make the sauce sweeter;
• hot pepper is used fresh;

  

• if you leave the seeds in the pepper, the sauce will turn out even more spicy;
• if the dish is prepared without garlic, horseradish, onion or spices are necessarily added;
• when interacting with hot pepper or horseradish, it is recommended to use gloves;
• for winter harvesting, it is recommended to heat treat vegetables;
• it is better to roll adjika into sterilized jars;
• Adding vinegar will help extend the shelf life of the blanks.

Traditional recipe

Adjika according to the classic recipe does not require cooking. You can prepare such an appetizer with a minimum investment of time:

1. Tomatoes in the amount of 3 kg are dipped for several minutes in boiling water. This will separate the skin. Large tomatoes need to be cut into pieces.
2. Sweet pepper (1 kg) is also cut into two parts, the stalk and seeds are removed.

   

3. Prepared tomatoes and sweet peppers are passed through a meat grinder. To prepare adjika, you need hot red pepper (150 g). It is also crushed with a meat grinder.
4. If too much juice is released during the processing of tomatoes, it should be poured out.
5. Sugar (3 tablespoons) and salt (1/2 cup) are added to the resulting vegetable mixture.
6. Vegetables are put in the refrigerator for a day.
7. If necessary, you can add spices or herbs to the dish.
8. The finished sauce is poured into jars. If the blanks are intended for the winter, then they are pre-sterilized.

Adjika with horseradish

Adding horseradish root will help to get a spicy snack. The process of making adjika from tomato without garlic with horseradish consists of several stages:

1. Ripe tomatoes (2 kg) are dipped in boiling water and peeled.
2. The root of fresh horseradish is peeled and cut into pieces.

   

3. Sweet pepper (1 kg) is cut into pieces, removing the stalks and seeds.
4. Prepared components are passed through a meat grinder.
5. Gradually begin to add ground black pepper. It is very important to control the taste so that adjika does not turn out too spicy.
6. Horseradish root is crushed in the same way.
7. All components are mixed, a glass of 9% vinegar is gradually poured into the vegetable mixture.
8. The container with the vegetable mixture is covered with plastic wrap and left to infuse for several hours.
9. The finished sauce is poured into jars.

Adjika from green tomatoes

The appetizer acquires the original taste after adding green tomatoes. Tomato adjika without garlic will taste good, with sour notes.

By using a green tomato, the pepper will be perceived as less spicy.

1. To prepare adjika, one bucket of green tomatoes is taken. Since these are unripe vegetables, you do not need to remove the skin from them, it is enough to cut the stalks. Green tomatoes are passed through a meat grinder. Preliminary it is recommended to cut too large tomatoes.
2. Hot pepper (6 pcs.) is cleared of seeds and stalks. Seeds can be left if you need to get a more spicy adjika. Peppers are passed through a meat grinder in the same way.
3. The resulting vegetable mass is mixed. You can add more pepper if needed.
4. Add a glass of horseradish, salt and olive oil to adjika.
5. The finished sauce is laid out in jars.

Adjika “Original”

You can get homemade preparations with an unusual taste according to the following recipe:

1. Sweet pepper (1 kg) is cleaned from the stalks and seeds.
2. In large tomatoes (2 pcs.), The stalks are cut out.

   

3. Sweet peppers are cut into small pieces, tomatoes can be cut arbitrarily. Chili pepper (2 pcs.) Cut into rings.
4. The resulting components are mixed in one container.
5. Walnuts (130 g) are fried in a pan. Stir occasionally to avoid burning. When the nuts have cooled, they are peeled, crushed and added to the vegetable mixture.
6. The next step is to prepare the seasonings. Cumin, coriander, suneli hops, paprika are placed in the pan. Seasonings are taken in 1 tsp. The resulting mixture is fried for 2 minutes.
7. Seasonings and chopped horseradish root (20 g) are added to adjika.
8. The final mixture is ground in a blender or meat grinder. In this case, the vegetables should remain in pieces.
9. The vegetable mass is placed on low heat, after adding vegetable oil, salt (2 tsp), sugar (1 tsp) and chopped cilantro (1 bunch).
10. In this state, adjika is left to cook for half an hour.
11. The finished snack is placed in jars or served at the table.

    

Adjika from zucchini

Acute adjika is not always good for the stomach. To get a delicious sauce, it is not necessary to add garlic or horseradish. Unusual taste acquires adjika with the addition of zucchini:

1. Tomatoes (1 kg) are dipped in boiling water for several minutes, after which the skin is removed from them. The vegetables are then puréed using a blender. Add 2 tbsp to the vegetable mass. l. salt.
2. Through a meat grinder, turn a little hot pepper to taste and leave it in a separate container.
3. Zucchini (2 kg) peeled and seeds. Young vegetables are also taken, then you can immediately cut them into several parts. Zucchini is turned through a meat grinder.
4. Pass fresh herbs (parsley or cilantro) through a meat grinder, add it to a container with hot pepper.
5. Prepared vegetables are mixed with sugar (1 cup) and sunflower oil (250 ml).

   

6. The container with the vegetable mass is put on a slow fire, the vegetables are gradually brought to a boil.
7. Half an hour after boiling, pepper and greens are added to the adjika.
8. The finished snack is laid out in jars.

Mild breakfast

To get adjika with a mild taste, you should abandon the components that give the dish a sharpness. You can cook it according to the following recipe:

1. Ripe tomatoes (3 kg) are dipped in boiling water for a few minutes, after which the skin is removed and cut into pieces.
2. Bulgarian pepper (10 pcs.) is also cut, while eliminating the seeds and stalks. Do the same with hot peppers (4 pcs.).
3. Carrots (1 kg) need to be peeled and cut into cubes.
4. The next step is to prepare the apples. For adjika, you need 12 green apples with a sweet and sour taste. Apples are cut into several pieces, eliminating the seed pods.

   

5. All prepared vegetables are passed through a meat grinder. Hot peppers are added with caution, be sure to check the vegetable mixture for taste.
6. The vegetable mass is placed in an iron or enameled container and put on fire. When the sauce starts to boil, reduce the heat. After boiling, adjika is cooked for an hour. Stir the vegetable mixture to avoid burning.
7. 10 minutes before removing the sauce from the heat, add olive oil (1 cup), vinegar (150 ml), salt (2 tablespoons) and sugar (150 g) to the mixture.
8. While the dish has not cooled down, it must be laid out in jars.

Adjika with eggplant

Instead of zucchini for cooking homemade preparations, you can use eggplant.

In this case, the adjika recipe will take the following form:

1. Ripe tomatoes (2 kg) are cut into pieces and the stem is cut out.
2. Sweet pepper (1 kg) also needs to be cut and the seeds removed.
3. Eggplants (1 kg) are pierced with a fork in several places and put in the oven for 20 minutes. The oven is preheated to 200 degrees.
4. Sweet pepper is passed through a meat grinder.
5. Vegetable oil is added to an enameled container and sweet pepper is placed in it. Saute vegetables until liquid evaporates.
6. Chop the tomatoes through a meat grinder, add to the pan and bring to a boil.
7. Eggplants are peeled, after which the pulp is twisted with a meat grinder. The resulting mass is added to the pan.
8. The vegetable mixture is brought to a boil, after which adjika is stewed over low heat for 10 minutes.
9. In the finished vegetable mass, add 2 tablespoons of salt and 1 tablespoon of sugar, as well as spices to taste.
10. Hot sauce is poured into jars.

    

Spicy adjika

You can prepare adjika with a unique taste according to the following recipe:

1. Tomatoes (1 kg) of the “cream” variety must be cut into pieces. It is not necessary to remove the skin from them.
2. Bulgarian pepper (2 pcs.) Cut into pieces, seeds and stalks are removed.
3. Sweet and sour apples (4 pcs.) need to be peeled and the seed pods removed. It is best to cut the apples into 4 pieces.
4. Prepared apples are placed in a container and poured with wine (1 glass) and sugar (1 glass). The wine should completely cover the apples. In this state, leave the container for 10 minutes.
5. Apples in wine are mixed and put on the stove. Sugar should dissolve completely. Stir the apples with a wooden spoon.
6. Grind the apples in a blender to make a puree consistency.
7. Applesauce is again placed on the stove, the rest of the vegetables are added. The mixture is brought to a boil, then removed from heat.
8. After cooling, adjika needs to be crushed again in a blender.
9. The finished snack is laid out in jars that are pre-sterilized.

Adjika with onions

Homemade preparations are especially fragrant if you add onions and spices during the cooking process:

1. Tomatoes (2 kg) are dipped in boiling water, after which the skin is removed.
2. Three apples need to be peeled and seeded.
3. For cooking, choose a strong onion (0,5 kg) and remove the husk from it.
4. All prepared vegetables are chopped in a blender.
5. Salt and sugar are added to the resulting mixture.
6. The vegetable mass is put on fire and brought to a boil.
7. Ground red and black pepper (no more than ½ tsp), cinnamon, bay leaf, and cloves are added to adjika.
8. Then the sauce must be simmered for 40 minutes.
9. 10 minutes before readiness, 9% vinegar (80 ml) is added.

Conclusion

Adjika is a popular variety of homemade preparations. For its preparation, you will need tomatoes, peppers and other components. Depending on the recipe, a delicious sauce can be obtained without cooking. For winter preparations, it is recommended to heat treat vegetables.

The most original adjika recipes include apples, zucchini and eggplant. Chili peppers and spices help add spiciness to the sauce.