Adjika from tomato without garlic with horseradish

Content

1 Cooking principles
2 Traditional recipe
3 Adjika with horseradish
4 Adjika from green tomatoes
5 Adjika "Original"
6 Adjika from zucchini
7 Non-spicy snack
8 Adjika with eggplant
9 Spicy adjika
10 Adjika with onions
11 Conclusion

Adjika without garlic for the winter is prepared by adding tomatoes, horseradish, bell pepper. Depending on the recipe, the list of ingredients and the order of preparation may vary. Horseradish can be used to add spice to the sauce. Adjika is sweeter if it contains apples, zucchini or eggplants.

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 improve the taste of the dish;
the maximum of useful substances is contained in homemade preparations obtained without cooking;
tomatoes give the dish a more sour taste;
choose fleshy, ripe tomatoes for cooking;
Carrots and peppers help make the sauce sweeter;
hot peppers are used fresh;
if you leave the seeds in the pepper, the sauce will be even hotter;
if the dish is prepared without garlic, horseradish, onions or spices must be added;
When interacting with hot peppers or horseradish, it is recommended to use gloves;
for winter preparations, 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 preparations.

Traditional recipe

Adjika according to the classic recipe does not require cooking. You can prepare such a snack with minimal time:

Tomatoes in an amount of 3 kg are dipped in boiling water for several minutes. This will allow the skin to separate. Large tomatoes need to be cut into pieces.
Sweet pepper (1 kg) is also cut into two parts, the stalk and seeds are removed.
Prepared tomatoes and sweet peppers are passed through a meat grinder. To prepare adjika you will need hot red pepper (150 g). It is also crushed using a meat grinder.
If too much juice is released when processing tomatoes, it should be poured out.
Add sugar (3 tbsp) and salt (1/2 cup) to the resulting vegetable mixture.
Vegetables are placed in the refrigerator for a day.
If necessary, you can add spices or herbs to the dish.
The finished sauce is poured into jars. If the preparations are intended for the winter, then they are first sterilized.

Adjika with horseradish

Adding horseradish root will help you get a spicy snack. The process of preparing adjika from tomatoes without garlic with horseradish consists of several stages:

Ripe tomatoes (2 kg) are dipped in boiling water and the skin is removed.
Fresh horseradish root is peeled and cut into pieces.
Sweet pepper (1 kg) is cut into pieces, removing the stems and seeds.
The prepared components are passed through a meat grinder.
Gradually start adding ground black pepper. It is very important to control the taste so that the adjika does not turn out too spicy.
Horseradish root is crushed in the same way.
All components are mixed, and a glass of 9% vinegar is gradually poured into the vegetable mixture.
The container with the vegetable mixture is covered with plastic wrap and left to infuse for several hours.
The finished sauce is poured into jars.

Adjika from green tomatoes

The snack acquires an original taste after adding green tomatoes. Adjika from tomato without garlic it will taste pleasant, with sour notes.

With the help of a green tomato, the pepper will be perceived as less spicy.

To prepare adjika, take one bucket of green tomatoes. Since these are unripe vegetables, there is no need to peel them, just cut out the stalks. Green tomatoes are passed through a meat grinder. It is recommended to cut tomatoes that are too large in advance.
Hot peppers (6 pcs.) are cleared of seeds and stalks. The seeds can be left if you need to get a sharper adjika. Pepper is passed through a meat grinder in the same way.
The resulting vegetable mass is mixed. If necessary, you can add more pepper.
Add a glass of horseradish, salt and olive oil to adjika.
The finished sauce is poured into jars.

Adjika "Original"

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

Sweet pepper (1 kg) is peeled from stalks and seeds.
For large tomatoes (2 pcs.), the stalks are cut out.
Sweet peppers are cut into small pieces, tomatoes can be cut as desired. Chili peppers (2 pcs.) cut into rings.
The resulting components are mixed in one container.
Walnuts (130 g) are fried in a frying pan. Stir them periodically to avoid burning. When the nuts have cooled, peel them, chop them and add them to the vegetable mixture.
The next step is preparing the seasonings. Cumin, coriander, suneli hops, and paprika are placed in a frying pan. Seasonings are taken 1 tsp. The resulting mixture is fried for 2 minutes.
Seasonings and chopped horseradish root (20 g) are added to adjika.
The final mixture is ground in a blender or meat grinder. In this case, the vegetables should remain pieces.
The vegetable mass is placed on low heat, after adding vegetable oil, salt (2 tsp), sugar (1 tsp) and chopped cilantro (1 bunch).
In this state, leave the adjika to cook for half an hour.
The finished snack is placed in jars or served to the table.

Adjika from zucchini

Spicy adjika is not always good for the stomach. You don't have to add garlic or horseradish to get a delicious sauce. Adjika gets an unusual taste with the addition of zucchini:

Tomatoes (1 kg) are immersed in boiling water for a few minutes, after which the skin is removed. The vegetables are then pureed using a blender. Add 2 tbsp to the vegetable mass. l. salt.
Grind a little hot pepper to taste through a meat grinder and leave it in a separate container.
Zucchini (2 kg) is peeled and seeds removed. If you also take young vegetables, you can immediately cut them into several parts. Zucchini is turned through a meat grinder.
Fresh herbs (parsley or cilantro) are passed through a meat grinder and added to a container with hot pepper.
The prepared vegetables are mixed with the addition of sugar (1 cup) and sunflower oil (250 ml).
Place the container with the vegetable mixture on low heat and gradually bring the vegetables to a boil.
Half an hour after boiling, pepper and herbs are added to the adjika.
The finished snack is placed in jars.

Non-spicy snack

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

Ripe tomatoes (3 kg) are immersed in boiling water for a few minutes, after which the skin is removed and cut into pieces.
Bell peppers (10 pcs.) are also cut, removing the seeds and stalks.Do the same with hot peppers (4 pcs.).
Carrots (1 kg) need to be peeled and cut into cubes.
The next step is preparing the apples. For adjika you will need 12 green apples with a sweet and sour taste. The apples are cut into several parts, removing the seed pods.
All prepared vegetables are passed through a meat grinder. Add hot peppers with caution; be sure to check the taste of the vegetable mixture.
The vegetable mass is placed in an iron or enamel container and put on fire. When the sauce starts to boil, you need to reduce the heat. After boiling, adjika is cooked for an hour. The vegetable mixture must be stirred to avoid burning.
10 minutes before removing the sauce from the heat, add olive oil (1 cup), vinegar (150 ml), salt (2 tbsp) and sugar (150 g) to the mixture.
While the dish has not cooled down, it needs to be put into jars.

Adjika with eggplant

Instead of zucchini, you can use eggplants to make homemade preparations.

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

Ripe tomatoes (2 kg) are cut into pieces and the stalk is cut out.
Sweet pepper (1 kg) also needs to be cut and seeds removed.
Eggplants (1 kg) are pierced with a fork in several places and placed in the oven for 20 minutes. Preheat the oven to 200 degrees.
Sweet peppers are passed through a meat grinder.
Add vegetable oil to an enamel container and place sweet peppers in it. Fry the vegetables until the liquid evaporates.
The tomatoes are crushed through a meat grinder, added to the pan and brought to a boil.
The eggplants are peeled and then the pulp is ground using a meat grinder. The resulting mass is added to the pan.
The vegetable mixture is brought to a boil, after which the adjika is stewed over low heat for 10 minutes.
Add 2 tablespoons of salt and 1 tablespoon of sugar to the prepared vegetable mass, as well as spices to taste.
Hot sauce is poured into jars.

Spicy adjika

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

Tomatoes (1 kg) of the “cream” variety need to be cut into pieces. It is not necessary to peel them.
Bell peppers (2 pcs.) are cut into pieces, seeds and stalks are removed.
Sweet and sour apples (4 pcs.) need to be peeled and the seed pods removed. It is best to cut the apples into 4 parts.
The prepared apples are placed in a container and poured with wine (1 glass) and sugar (1 glass). The wine should completely cover the apples. Leave the container in this state for 10 minutes.
The apples in the wine are mixed and placed on the stove. The sugar should dissolve completely. It is recommended to stir the apples with a wooden spoon.
Grind the apples in a blender to obtain a puree consistency.
The applesauce is placed back on the stove and the remaining vegetables are added. The mixture is brought to a boil, then removed from the heat.
After cooling, the adjika needs to be ground again in a blender.
The finished snack is placed in jars, which are pre-sterilized.

Adjika with onions

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

Tomatoes (2 kg) are dipped in boiling water, after which the skin is removed.
Three apples need to be peeled and seeded.
For cooking, select a strong onion (0.5 kg) and remove the husks from it.
All prepared vegetables are crushed in a blender.
Salt and sugar are added to the resulting mixture.
The vegetable mass is placed on the fire and brought to a boil.
Ground red and black pepper (no more than ½ tsp), cinnamon, bay leaf, and cloves are added to adjika.
Then the sauce must be simmered for 40 minutes.
10 minutes before readiness, add 9% vinegar (80 ml).

Conclusion

Adjika is a popular variety of homemade preparations. To prepare it you will need tomatoes, peppers and other ingredients. Depending on the recipe, you can get a delicious sauce 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 heat to the sauce.

Spicy adjika without garlic