How to prepare adjika without tomatoes for the winter at home. TOP-8 recipes with photos. Culinary tips and secrets. Video recipes.
Adjika is a very ancient seasoning that Abkhaz shepherds invented. But its counterparts are found in many cuisines around the world. The seasoning inspires housewives to experiment and impromptu. This collection contains recipes for adjika without tomatoes for the winter at home. It is important to note that there are no tomatoes in the recipe, while the sauce for a cold winter turns out to be no less tasty. The article presents wonderful recipes for a popular winter snack with a different selection of ingredients, with simple and exotic products, with and without heat treatment. But before we move on to recipes for adjika without tomatoes, keep in mind a few secrets that will definitely come in handy in the process.
Cooking tips and subtleties
- Traditional Caucasian adjika does not tolerate tomatoes, because its essence is hot pepper, abundantly seasoned with garlic. Both red and green pungent pods are used to create this dressing. The red vegetable gives the spiciness, the green one - the special piquancy.
- The pungency of the seasoning varies depending on the amount of hot pepper and garlic added.
- According to all Caucasian rules, pepper must also be smoked. Although today the rules of preparation have become simpler, and the pepper is used fresh.
- When handling hot peppers, wear rubber gloves on your hands to protect them from possible burns.
- Seeds can be removed from hot red peppers, or they can be left. They affect the pungency of the seasoning.
- Twist all products in a meat grinder or chop with a blender to a state of porridge. But if you want to make traditional adjika, which was prepared by Abkhaz shepherds, grind pepper, garlic and herbs only by hand, using two stones - a large lower one and a small worker. As a last resort, use a mortar.
- An important ingredient for real adjika is the seeds and inflorescences of blue fenugreek, which are dried and crushed. This seasoning is called "utskho-suneli". In addition to it, various other seasonings are added to adjika to taste, for example, cilantro, garlic.
- If dry spices are lightly fried in a pan without oil, then the smell of the finished adjika will be more fragrant.
- Walnuts, apples, carrots, bell peppers, zucchini and other products are often added to adjika without tomatoes. They are also rolled through a meat grinder and mixed until smooth.
- To prepare classic adjika, use only coarse, non-iodized salt.
- Adjika can be prepared from both fresh and dried peppers. In this case, the fruits are poured with boiling water and kept under pressure for 3-4 hours, and then processed in the usual way.
- There are 2 types of adjika on sale: dry and in the form of a sauce. The first is prepared by mixing dry pepper, spices and garlic. In the form of a sauce, adjika is prepared by processing fresh peppers. It can be raw or cooked. Store raw seasoning in glass jars, always in a cool place, for example, in a cellar or refrigerator. The heat-treated workpiece can be kept at room temperature. Keep dry spice at room temperature in a dry, ventilated place.
- Another way of storing adjika is freezing. Divide it into ice cube trays and freeze. Then put the finished frozen cubes in plastic bags and store in the freezer.
- You can use adjika by adding it to a variety of dishes. She will decorate even the most uncomplicated recipes. They make sandwiches with it, use it to make marinades, season salads with it, add it to casseroles, soups and stews, mix it with mayonnaise to get a delicious sauce, grate chicken and bake it in the oven to get a toasted crust. Meat, kebabs, sausages, grilled sausages, fried chicken - all these products go well with adjika.
Abkhazian adjika spicy classical
Abkhaz spicy adjika without tomatoes according to the classic recipe of hot pepper and garlic. And besides garlic and red hot peppers, herbs and spices are also used.
- Caloric content per 100 g - 95 kcal kcal.
- Servings - 450 g
- Cooking time - 1 hour
Ingredients:
- Hot chilli pepper - 250 g
- Salt - 2 tablespoons
- Garlic - 100 g
- Hops-suneli - 50 g
- Ground coriander - 50 g
Cooking spicy classic Abkhazian adjika:
- To follow all the technologies for preparing Abkhazian adjika, let the capsicum slightly wither. To do this, spread the peppers on paper in a well-ventilated area for 3-4 days without direct sunlight.
- Wash dried pepper pods, dry with paper towels and cut into two parts. Remove the stalk, and the seeds, if desired: leave or remove.
- Peel the garlic cloves, rinse and dry well.
- To prepare real Abkhaz adjika, place the garlic and pepper in a mortar and pestle well with a pestle. Also, in modern conditions, you can process products using kitchen helpers: a food processor, blender or meat grinder.
- Add salt to the food and grind it again in a mortar or rotate in an electric appliance so that the salt completely dissolves and the mass becomes homogeneous.
- Add the suneli hops, coriander and chop the mass again. In traditional Abkhaz adjika, fenugreek is used, which is difficult to find on sale, but it is contained in the ready-made mixture of hops-suneli spices.
- Grind or twist the vegetable mass very finely.
- Stir the prepared vegetable mixture and spoon into sterilized jars with a spoon. Tamp it tightly and tighten with clean caps.
- Put the workpiece in the refrigerator or cellar for storage.
Adjika Georgian for the winter
Adjika without tomatoes from red bitter pepper in Georgian for the winter at home. Moderately spicy, good for any dish.
Ingredients:
- Hops-suneli - 70 g
- Hot chilli peppers - 2 pcs.
- Garlic - 1 clove
- Cilantro, coriander - 1 tsp
- Dill - 1 g
- Parsley - 1 g
- White wine vinegar 3% - to taste
- Coarse salt - to taste
- Walnuts - 20 g
Cooking Georgian adjika for the winter:
- Wash hot peppers, peel and mince.
- Peel the garlic and mince it.
- Mix chopped pepper with garlic in a deep container and add spices: coriander, cilantro and suneli hops.
- Peel the walnuts, grind in a mortar, add to the products and mix everything.
- Wash and chop greens (parsley and dill).
- Sprinkle adjika with a mixture of salt and pour in vinegar. Stir to form a thick and moist paste.
- Place Georgian adjika in a tightly sealed glass or ceramic dish and store in a cool place.
Adjika from red hot pepper without vinegar
Adjika from red hot pepper for the winter without tomatoes and vinegar. This hot sauce will surely appeal to spicy lovers. It is a great addition to any chicken, meat or fish meal.
Ingredients:
- Bulgarian pepper - 2 kg
- Hot chilli pepper - 500 g
- Garlic - 300 g
- Salt - 20 g
Cooking adjika from red hot peppers without tomato and vinegar:
- Rinse the bell peppers thoroughly with running water. adjika will not undergo heat treatment, and the remaining dirt on the fruits will spoil the taste of the finished sauce. Cut the vegetables and remove the stalks with inner seeds.
- Peel the garlic, rinse and pass through a meat grinder or through a special press.
- Cut the stalk off the capsicum and chop the fruit through a meat grinder. The seeds can be left on if you want to get a spicy seasoning.
- Place the resulting mass in a saucepan, salt, mix and cover. Leave the adjika at room temperature (not in the refrigerator) for 3-4 days for the fermentation process to start. Stir the seasoning twice a day.
- Rinse the jars thoroughly with detergent and scald with boiling water. Rinse the lids well, although ordinary nylon caps will do. Pour adjika into prepared clean jars and close tightly with lids.
- Store adjika in a cool dark place: refrigerator or cellar. Thanks to the large amount of hot peppers and garlic, it keeps well throughout the winter.
Green adjika
Bright, juicy, fresh and piquant preparation for the winter - green adjika without tomatoes for the winter. The seasoning of bright emerald color will attract the attention of all tasters.
Ingredients:
- Dill - 150 g
- Parsley - 150 g
- Horseradish - 240 g
- Celery - 500 g
- Hot green pepper - 300 g
- Garlic - 80 g
- Salt - 10 g
- Acetic essence - 5 ml
Cooking green adjika:
- Wash horseradish, parsley, dill, celery leaves with running water and pat dry with a paper towel. Cut the dill together with the stem, and only the leaves of the parsley, celery and horseradish.
- Peel green peppers from seeds with stalks and rinse with running water.
- Peel the garlic.
- Grind all products with a meat grinder and salt the resulting mass.
- Stir and make a small indentation in the center. Leave the mixture for 10 minutes so that the juice forms in the depression.
- Then pour in the vinegar essence and stir everything thoroughly.
- Leave the mixture for an hour and place in clean, dry jars. Screw them back on and send them to the refrigerator for storage.
Boiled bell pepper adjika for the winter
Adjika from bell pepper without tomatoes for the winter has a pronounced pungency, so lovers of spicy and spicy food will like it.
Ingredients:
- Bulgarian sweet pepper - 1 kg
- Hot pepper - 2 pods
- Vinegar 6% - 5 dl
- Sugar - 6 dl
- Garlic - 1 head
- Salt - 1 d.l
- Paprika - a pinch
- Coriander - a pinch
- Greens - a few twigs
Cooking boiled bell pepper adjika for the winter:
- In sweet bell peppers, cut the stalk, halve, scrape off the seed box, rinse and dry.
- Cut off the tails of hot peppers, wash, dry and chop into circles. You can leave the seeds, their presence will make the taste of adjika sharper.
- Cut large chives into smaller pieces, and leave small ones whole.
- Wash and dry the greens.
- Place the peppers (sweet and hot), herbs and garlic in the bowl of a food processor or blender and beat until a homogeneous thick mass is obtained.
- Transfer the resulting mixture to a saucepan, set it on the stove and bring the adjika to a boil.
- Add sugar, salt to taste and add all the spices: paprika and coriander.
- Reduce heat and cook adjika for 20-30 minutes, changing occasionally.
- Pour in not very concentrated vinegar, mix, pack in pre-sterilized jars and immediately tighten with screw caps. Store the jars in the cellar.
Adjika without cooking with apples
A moderately spicy version of cooking adjika without tomatoes and cooking with apples for true gourmets. It is easy to prepare and as healthy as possible!
Ingredients:
- Hot chilli pepper - 450 g
- Garlic - 8 cloves
- Apples - 100 g
- Cilantro, coriander - 15 g
- Dill - 10 g
- Basil - 10 g
- Thyme - 5 g
- Thyme - 5 g
- Salt to taste
- Walnuts - 50 g
- White wine vinegar - 1 tsp
Cooking adjika without tomatoes and cooking with apples:
- Hot peppers, rinse, clean the seeds and mince twice.
- Peel the apples, remove the seed box and also roll through a meat grinder.
- Add wine vinegar to the mixture and stir.
- Peel the garlic, pass through a press and add to the pepper mass.
- Pierce all dry spices in a pan, grind in a blender and place in a vegetable mass together with salt.
- Pierce the walnuts in a clean and dry frying pan, chop finely and add to the mixture. They will make adjika more viscous.
- Mix everything and lay out on pre-sterilized forms. Close the lids and place in the refrigerator or cellar.
Adjika raw without tomatoes with walnuts
A vitamin supplement that will delight you during the winter cold and total avitaminosis - raw adjika without tomatoes with walnuts. It is nowhere easier to prepare, tk. it does not need to be boiled.
Ingredients:
- Bulgarian pepper - 1 kg
- Hot bitter pepper - 200 g
- Garlic - 200 g
- Walnuts - 200 g
- Coarse salt - 2/3 tbsp.
Cooking raw adjika without tomatoes with walnuts:
- Wash the bell peppers and hot peppers, remove the stalks and chop in a food processor along with the peeled garlic cloves.
- Pierce the walnuts in a clean and dry frying pan, then peel and grind into small crumbs with a blender.
- Add salt and nuts to the mixture and leave for 1 hour.
- Transfer the raw adjika without tomatoes with walnuts into dry, clean jars and screw with sterile lids.
Adjika with bell pepper and horseradish
Raw bell pepper adjika without tomatoes is an interesting recipe for a tasty, bright, aromatic preparation that can be stored in the refrigerator all winter.
Ingredients:
- Bell pepper - 700 g
- Hot pepper - 1-2 pcs.
- Garlic - 3 heads
- Vinegar 9% - 50 ml
- Sugar - 1 tablespoon
- Salt - 1 tbsp l.
- Horseradish - 1 root
Cooking adjika without tomato with bell pepper and horseradish:
- Cut sweet and hot peppers in half. Do not remove the seeds, they will give the adjika flavor and flavor.
- Peel the garlic and peel the horseradish root.
- Mince the peppers, horseradish, and garlic.
- Add salt, sugar and vinegar to the chopped vegetable mass.
- Stir the mixture thoroughly and leave for 15 minutes.
- Rinse the jars thoroughly and place the finished raw adjika in them. Cover them with a nylon lid and leave warm for 1-2 hours. Then close the jars with these lids and store in the refrigerator.
