Content
Very many adjika recipes based on the use of tomatoes. This vegetable is widely available during the fall season and its sweet and sour taste goes well with hot spices. And it may seem that it is impossible to make delicious adjika without tomatoes. But this is absolutely not true. It can be prepared using zucchini, plums or bell peppers. Traditional adjika and combines only hot and spicy ingredients. Adjika without tomatoes is also tasty and aromatic. It is a complete injustice to ignore such recipes. And you can get acquainted with them below in the article. In order to appreciate the seasoning, it is necessary to prepare it.
Adjika from zucchini
A special feature of zucchini is its relatively neutral taste and delicate consistency of the pulp. It is these characteristics that make it possible to obtain excellent adjika without tomatoes based on this vegetable. True, the recipe still includes a small amount tomato paste, which gives the sauce an attractive color and special taste.
Composition of the product
Zucchini will be the basis of adjika. It should be used in an amount of 2 kg. In addition to the main ingredient, you will need hot peppers (2 pieces), 100 g of garlic, 400 ml of tomato paste. Preservatives and spices will require vegetable oil (250 ml), 200 g of granulated sugar, 100 ml of vinegar and a little salt. This set of ingredients is quite accessible to every housewife, especially if she has her own garden.
Preparing squash adjika
You can prepare adjika from zucchini in literally 40-50 minutes. During this time, even a person without culinary experience will have time to complete the following steps:
- Peel the zucchini and remove the seed chamber. If a young vegetable was chosen for cooking, then you can simply wash it and use it with the peel.
- Grind the zucchini with a meat grinder. In this case, you should make sure that a mesh with small holes is installed in the meat grinder. In this case, adjika will be more tender.
- Place all ingredients, with the exception of garlic, in a large container for subsequent cooking and add 200-300 ml of water to them. It is necessary to simmer 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 1 kg of fresh tomatoes. In this case, the adjika mixture will be liquid, which means there will be no need to add water during the cooking process. Before finishing cooking, be sure to taste this sauce and, if necessary, add granulated sugar and salt to taste.It is recommended to simmer adjika from zucchini with tomatoes for 40 minutes.
Adjika from bell pepper
Bell peppers are the basis of many canned dishes and sauces. This vegetable can also be used to prepare delicious adjika. Let's talk in more detail about how to do this.
Grocery list
Bell pepper for adjika It's better to choose one color. It can be green or red, and the sauce itself will be the same color. The amount of peeled vegetable should be 1.5 kg. In addition to sweet pepper, the product contains 400 g of hot pepper. Garlic should be taken in an amount of 300 g. Seasonings and herbs will add a special aroma to the sauce: you should use the ready-made Khmeli-Suneli spice mixture, dill and coriander seeds (1 tbsp each each spice). Salt and vinegar 9% add 3 and 2 tbsp. l. respectively.
Cooking method
If you decide to cook adjika according to this recipe, you need to be prepared for the fact that you will have to tinker with hot pepper. Its volatile substances can cause a runny nose, tears and a sore throat. The slightest wound on the skin of the hands can become a center of pain when pepper gets on its surface. You can protect yourself with gloves. An open window will provide the necessary air circulation and will not allow these most volatile substances to accumulate in the room.
After ensuring all protective measures, you can begin preparing adjika:
- Wash all vegetables thoroughly. Remove grains, internal membranes and stem from bell peppers. From the surface hot peppers you need to remove the stalk and leave the inner grains.
- Grind the prepared peppers and peeled garlic into a puree. For this, it is better to use a blender, but in its absence, a meat grinder can also work.In the meat grinder you need to install a grid with small holes and twist the vegetables several times.
- It is also recommended to mince the necessary spices along with the vegetables. This measure will make it possible, even with the help of a meat grinder, to obtain a homogeneous, tender mixture of vegetables for preparing adjika.
- Add salt and vinegar to the pureed vegetables and spices. Carefully move the mixture and transfer it to a large container. Put it on the fire and bring to a boil. There is no need to boil the mixture. This will preserve the beneficial properties of the products.
- Place the hot product into clean jars and close the lid tightly. It must be stored in a cool place.
This method of preparation allows you to quickly prepare delicious adjika for the winter, preserving in it all the best, natural, beneficial substances of fresh products.
Plum adjika
Adjika without tomatoes can be prepared using plums. Not many housewives use the recipe for such a winter preparation, in vain they fear that the taste of the sauce will 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 flavor is dominated by sweet and sour notes, but this does not mean that cooked adjika will taste like jam. So, for 2 kg of fruit add 200 g of garlic and 4 hot peppers. One recipe also includes 2 tbsp. l. salt and tomato paste, 100 g granulated sugar. A mixture of all of the above 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 do it like this:
- Wash the plums thoroughly. Remove moisture from their surface with a towel or wait until they dry themselves, then remove the seeds from the inside.
- Wash hot peppers, remove stems and seeds. A sharper adjika can be obtained if the grains inside the hot pepper pods are preserved.
- Peel the garlic and grind together with the plums and pepper in a meat grinder. You can grind the mixture many times until you achieve the desired consistency.
- Add tomato paste, salt and sugar to the resulting puree. Stir the mixture and transfer it to a cooking container. Put on fire and boil for 20 minutes.
- Place the hot product into jars and roll up.
Plum adjika Its taste and nutritional qualities are many times superior to store-bought sauces and ketchups. It goes well with fish and meat dishes, making their taste bright, rich, and unique.
Fresh adjika for the winter without tomatoes
Many recipes for adjika without tomatoes do not involve heat treatment. Salt, sugar and vinegar in their composition are natural preservatives that help maintain the freshness of the product for a long period of time. So, the recipe below is based on the use of several natural preservatives. With their help you can prepare 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 pods of hot pepper. Preservatives in the product include 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 prepare piquant, spicy adjika quickly and easily.
Cooking recommendations
The process of preparing adjika without tomatoes will take no more than half an hour. During this time, you can do the following manipulations without much effort:
- Wash and remove seeds from bell peppers. Cut them into small pieces.
- Wash the hot peppers and remove the stems from their surface.
- Peel the garlic.
- Grind the garlic and two types of peppers in 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 mixing again, place the adjika into jars and cover with a nylon lid.
- Adjika without tomatoes should be stored in the refrigerator.
Such spicy adjika will become a real treasure trove of vitamins, which will be especially necessary in winter. Lack of cooking will preserve the freshness and benefits of natural products. The prepared sauce will perfectly complement meat dishes. It can be used, among other things, for marinating shish kebab.
Traditional adjika made from dried pepper
Many gourmets know that traditional Abkhaz adjika is prepared only with hot, spicy ingredients, herbs and salt. Moreover, the amount of salt in the primary recipe was 50% of the total mass of the finished product. Fillers with relatively neutral flavors, such as tomatoes, zucchini and bell peppers, are used today only to “soften” 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 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 an amount of 50 g. Use only coarse table salt. Its quantity depends on the consistency of the prepared basic mixture of products.
Cooking process
Traditional adjika recipes are without tomatoes and are prepared in a special way, as this was done a long time ago by shepherds grazing sheep on the mountain slopes of Abkhazia. Not every housewife can immerse herself in the atmosphere of those times and reproduce the recipe. We will try to help in this difficult matter. So, to prepare traditional adjika you need:
- Wash and remove seeds and stems from the hot pepper and grind it thoroughly. It is better to do this with a meat grinder, however, you need to twist the pepper many times 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 mixing, add a little more salt 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 small quantities it can be added to soups or meat dishes, salads. It is important to remember the high concentration of salt so that the prepared delicacies are moderately salty.
Above in the article we offer the most original recipes for adjika without tomatoes. 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. Anyone who has tasted it at least once knows about this. Zucchini, pumpkins, sweet peppers or plums can replace tomatoes in seemingly familiar recipes. The traditional version of preparing this seasoning is completely based on the use of only hot ingredients. Such a wide variety of cooking options allows you to choose the best recipe for each family. The task of a good housewife is only to prepare adjika according to the chosen recipe correctly.
