Adjika without pepper for the winter

Content

1 Cooking rules
2 The simplest recipe
3 Adjika with horseradish
4 Adjika from green tomatoes
5 Green adjika with cooking
6 Adjika with walnuts
7 Burning adjika
8 Zucchini adjika
9 Adjika from zucchini in a slow cooker
10 Fragrant adjika
11 Adjika from plums
12 Adjika from eggplant
13 Conclusion

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

Cooking rules

You can get delicious homemade preparations by following these recommendations:

For cooking you will need fleshy ripe tomatoes;
You won’t be able to do without pepper completely, since it’s absolutely necessary to add spiciness. chilli;
Sugar and salt will help adjust the taste of the sauce;
spicy notes will appear in adjika after adding coriander, paprika, suneli hops and other spices;
the greatest amount of nutrients is retained in the sauce prepared without cooking;
hot seasonings are used with caution to avoid stomach problems;
if you need to obtain winter preparations, it is recommended to heat-treat the vegetables;
You can extend the storage time of adjika by adding vinegar.

The simplest recipe

You can get delicious adjika without pepper according to the following simple recipe:

For cooking you will need 1.2 kg of ripe tomatoes. First, you need to wash the vegetables, then cut them into pieces and remove the stem.
Garlic (1 cup) is peeled.
The prepared components are passed through a meat grinder.
Add salt (2 tbsp) to the resulting mass.
Tomatoes and garlic are left in the container for 2-3 hours. During this time, you need to stir the mass several times to ensure uniform dissolution of the salt.
During this time, you need to sterilize the jars in which the adjika is placed.
The jars are covered with lids and left for the winter.

Adjika with horseradish

Adjika made from tomato without pepper, to which horseradish root is added, turns out to be very spicy. It is prepared by following the following technology:

Tomatoes (4 kg) need to be cut into pieces and the stalk removed.
Garlic (2 heads) is peeled.
Horseradish root is soaked in water for one hour, after which it needs to be peeled.
Vegetables must be minced.
Add salt and 9% vinegar (4 tbsp each) to the finished mixture.
The sauce is rolled into jars or served to the table. If desired, you can add sugar.

Adjika from green tomatoes

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

You can prepare this sauce according to the recipe:

First, prepare green tomatoes, of which you will need one bucket. They do not need to be peeled, however, it is necessary to cut out the stalks. Specimens that are too large are cut into pieces.
Prepared tomatoes are passed through a meat grinder.
Chili pepper (6 pcs.) will help add spiciness to the dish. It is also passed through a meat grinder after the tomatoes.If necessary, the amount of pepper can be reduced.
Add one glass of chopped horseradish, salt and olive oil to the resulting mass. Add ingredients carefully, constantly monitoring the taste of the sauce.
The finished product is thoroughly mixed and placed in jars.

Green adjika with cooking

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:

The stem of the tomatoes is cut out, after which they are crushed in any available way.
Add oil (0.5 l) and salt (0.5 cup) to the resulting mass.
Bring the crushed tomatoes to a boil, then leave them on low heat for 1 hour.
After the specified period of time, add chopped garlic (200 g) and chopped green onions. You also need to pour 4 tbsp into the vegetable mass. l. 9% vinegar. For spiciness, you can add a little hot pepper, pre-chopped.
All ingredients are mixed and then boiled for 20 minutes.
The finished sauce can be preserved for the winter.

Adjika with walnuts

Adding walnuts gives the sauce a unique flavor. Such adjika is prepared using the following technology:

Hot peppers (5 pcs.) need to be washed well, stems and seeds removed.
Prepared vegetables are crushed using a blender or coffee grinder. It is recommended to wear gloves when working with them.
Walnuts (1 kg) must be thoroughly ground.
Garlic (4 pieces) is peeled and then passed through a garlic press.
Nuts and garlic are added to the prepared pepper.
Coriander seeds, saffron, chopped cilantro, suneli hops should be added to adjika.
The mixture is stirred, after which 2 tbsp is added to it. l. wine vinegar.
Adjika can be placed in jars. This recipe does not require sterilization. It contains products that act as preservatives.

Burning adjika

Very hot adjika can be obtained by using capsicum and various greens. You can prepare this sauce by following the following recipe:

Hot peppers must be cleaned of seeds and stalks; gloves must first be worn.
The prepared pepper is scrolled through a meat grinder.
Then the greens are prepared: cilantro, dill and parsley (250 g each), which are finely chopped.
Celery (50 g) is chopped separately.
The head of garlic is peeled and finely chopped.
Add prepared herbs and garlic to the container with pepper.
The resulting mixture is stirred, add 1 tsp. coriander
The finished adjika is placed in jars and stored.

Zucchini adjika

Very tasty adjika is made from zucchini and tomato paste:

Zucchini (2 pieces) are peeled and seeded. If you use young vegetables, you can immediately cut them into large pieces. Then the zucchini is passed through a meat grinder or crushed in a blender.
Add tomato paste (200 g), vegetable oil (1 cup), salt (100 g), hot pepper (3 tsp) to the zucchini prepared in this way.
The vegetable mixture is left to simmer for 1.5 hours.
Separately, chop the garlic (2 heads) and chop the parsley (1 bunch).
Horseradish root (200 g) is grated.
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.
Vegetables are stewed for another 10 minutes, after which they are brought to a boil.
The sauce is ready for canning.

Adjika from zucchini in a slow cooker

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

First you need to prepare the zucchini. For the sauce you will need 1 kg of these vegetables. If the zucchini is fresh, then just wash it and cut it into cubes. Ripe vegetables need to be peeled and seeded.
Tomatoes (1 kg) have the stalk cut out and then cut into several pieces.
Prepared vegetables are turned through a meat grinder or chopped in a blender. The result should be a mushy consistency.
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, and bay leaf are used as spices.
The multicooker is turned on to the “Stew” mode and left for an hour.
The vegetable mixture is tasted and spices, salt or sugar are added if necessary.
Adjika is left to warm up for another hour.
While the vegetables are cooking, you need to finely chop the garlic (2-3 cloves). Chili peppers, which are pre-ground using a blender or meat grinder, will help add spiciness.
Garlic and vinegar are added to the finished mixture.

Fragrant adjika

Adjika with the addition of apples and spices turns out to be very aromatic. It is prepared by following a certain sequence of actions:

Tomatoes (2 kg) are immersed in boiling water. This will allow you to quickly get rid of the skin. The resulting pulp must be chopped or crushed in a blender.
Apples (3 pcs.) are peeled, seed pods are removed, and then crushed in an accessible way.
Onions (0.5 kg) are processed in a similar way, which must first be peeled.
Prepared vegetables are placed in one container, sugar (150 g) and salt are added to taste.
Bring the vegetable mixture to a boil.
Add ground red and black pepper (½ tbsp. each) to adjika. A also cloves, cinnamon, and bay leaf.
After adding seasonings, leave the sauce to simmer over low heat for no more than 40 minutes.
Then pour (80 ml) into the vegetable mass and cook for another 10 minutes.
The finished product can be poured into jars. 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:

Ripe plums (1 kg) need to be sorted, cut into pieces and pitted.
Hot pepper will help add spiciness, which you will need no more than 2 pieces. First, the stalks and seeds of the pepper are removed.
Garlic (2 heads) is peeled.
3 ripe tomatoes are placed in boiling water to then easily and quickly remove the skin.
The prepared components are turned through a meat grinder.
For further cooking you will need a cauldron or pan, which is greased with vegetable oil.
The vegetable mixture is placed in a cauldron and then boiled for 20 minutes. Stir the vegetables periodically.
When the adjika thickens, it can be removed from the heat and canned.

Adjika from eggplant

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

The easiest way to cook eggplants is in the oven. Thus, the processing process is greatly simplified, and the vegetables turn out soft and tasty.

The recipe for making eggplant adjika with garlic is as follows:

Ripe tomatoes (2 kg) are cut into pieces, and the stalks must be cut out.
Tomatoes are processed through a meat grinder or blender.
Eggplants (1 kg) are pierced in several places with a fork, and then put in the oven for 20 minutes. Preheat the oven to 200 degrees.
The finished eggplants are cooled and then ground in a blender.
The tomato mass is added to the pan and brought to a boil so that excess liquid evaporates.
Then you can add eggplant to the tomatoes, bring to a boil and simmer the vegetable mass for 10 minutes.
Before removing adjika from the stove, add chopped garlic (2 heads), 2 pcs. hot pepper (if necessary), salt (2 spoons) and sugar (1 spoon).
Ready adjika can be placed in jars for the winter.

Conclusion

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

Adjika with garlic without pepper