How to prepare adjika at home? From tomatoes, with apples, with horseradish

How to cook adjika with horseradish

Adjika with horseradish for the winter, the best recipes for which are presented below, will be an excellent addition to any side dish. And to make the preparation truly tasty, you need to follow some rules and recommendations, which are given below.

It is better to use vegetables for adjika that are as ripe as possible, then the taste of the dish will be more intense.
Adjika with horseradish without heat treatment should be stored exclusively in the cold.
Jars for preparations should be washed with soda, steamed and dried.

Adjika with horseradish and garlic

Adjika for the winter with horseradish and garlic will definitely appeal to lovers of everything spicy. Due to the fact that the product has undergone a fermentation process, it has a pleasant sour taste. Fermentation will go faster if the room temperature is higher. Then 5 days will be enough for this process.

tomatoes – 1 kg;
hot pepper – 50 g;
horseradish root – 100 g;
sweet pepper - 200 g;
salt – 1 tbsp. spoon;
sugar – 1 teaspoon;
garlic - 3 large heads.

All vegetables are chopped in a meat grinder.
Salt, sugar, stir well and leave the container for 7 days for fermentation.
At the same time, adjika needs to be stirred twice every day.
Pour the mass into sterile containers, close with lids and store in the cold.

Adjika with horseradish and tomatoes

Adjika made from tomatoes, garlic and horseradish is not subject to heat treatment, and therefore the vegetables for it should be used as fresh as possible and without the slightest sign of rot or other damage. Adjika will be ready for use immediately after preparation, but if the product is infused, its taste will improve.

tomatoes – 1 kg;
horseradish root – 150 g;
salt – 1 tbsp. spoon;
garlic – 10 cloves.

Remove the skin from the tomatoes after dousing them with boiling water.
Pass the vegetables through a meat grinder, salt and stir.
Distribute the adjika into jars and put it in the refrigerator.

Spicy adjika with horseradish

Spicy adjika for the winter with horseradish is not quite a classic version of Caucasian adjika, but this does not make the dish any less tasty. The combination of garlic, horseradish and hot pepper makes the taste of the dish spicy, even scorching, so adjika is often consumed not as an independent dish, but as an addition to meat, poultry and sauces.

red tomatoes – 2 kg;
garlic – 200 g;
granulated sugar – 150 g;
red sweet pepper – 15 pcs.;
horseradish root – 400 g;
chili pepper – 2 pcs.;
non-iodized rock salt – 60 g;
vinegar – 200 ml.

Vegetables are chopped using a blender or meat grinder.
Salt, sugar, add vinegar, stir and leave for 12 hours.
Place adjika in prepared containers, cover with lids and refrigerate.

Adjika with apples and horseradish

Adjika with horseradish and apples for the winter turns out to be so appetizing that after preparing one portion, sometimes there is not a single jar left until the cold weather. Therefore, you should immediately prepare, or even 3 servings of this aromatic snack. In order for the workpiece to be stored better, after sealing the jar, you need to turn it over and wrap it.

tomatoes – 2.5 kg;
carrots, winter apples – 1 kg each;
sweet red pepper – 1.5 kg;
horseradish, garlic, hot pepper – 200 g each;
sugar – 100 g;
salt – 1 teaspoon;
table vinegar – 100 ml.

Vegetables and apples are passed through a meat grinder and then boiled for 1 hour.
Grind hot peppers, garlic and horseradish.
Add the ingredients to the pan and cook for 10 minutes, stirring.
Salt, sugar and add vinegar.
Allow the mixture to boil, pour into jars and seal.

Adjika recipe with garlic

Usually, when a family wants to enjoy a savory sauce, all the ingredients that are described in a complex recipe are not on hand. Then you can take everything you have lying around in the refrigerator and improvise.

The most delicious and fastest way to prepare adjika is as follows.

You need to take:

Tomatoes – 2-3 kg.
Sweet bell pepper – 1-1.5 kg.
Hot pepper – 100-150 g.
Garlic – 500 g.
Sugar – 2-3 tablespoons.
Salt – 0.5 tablespoon.

You will need to remove the stems from the vegetables and rinse them well. Remove the peel from the garlic. Grind tomatoes and peppers, add garlic and salt. Grind thoroughly and add sugar. Leave the finished composition to stand for several hours. Anything that you can’t eat right away can be packaged in jars and rolled up the next day. But to prevent adjika from turning sour, it must be stored in the refrigerator or a dark cellar.

The most delicious recipe for homemade adjika with horseradish for the winter

Adjika with horseradish and tomatoes without cooking is my favorite preparation. I do it at the end of August. At this time, my tomatoes are ripe en masse and I need to have time to process them. Adjika from tomatoes with horseradish, prepared according to different recipes, helps me use most of the tomatoes for salad purposes.

There are no problems with horseradish; the more you dig it, the more it grows. In winter, a horseradish snack stimulates our immunity. We rarely get colds. I offer you a choice of several options for adjika for the winter with horseradish.

Adjika from horseradish and green tomatoes

How else can you cook adjika with horseradish without cooking? Let's tell you another amazing recipe for this preparation. You need to buy: one glass of horseradish, a bucket of green tomatoes, 1 glass of vegetable oil, 1 glass of garlic, 6 pcs. hot pepper, 1 cup salt.

First you need to chop the tomatoes, chop the garlic, grind the horseradish and hot pepper. Next, in a dry saucepan, carefully mix all the ingredients with a wooden spoon, pour the mixture into dry jars and cover with plastic lids. Then put it in the refrigerator.

Instant adjika with horseradish

Raw adjika with horseradish for the winter is prepared quickly. Most of the time is spent preparing vegetables. For a snack without cooking with horseradish I take:

5 kg of large, ripe tomatoes;
1 kg of ripe, sweet pepper;
horseradish with a diameter of 2-2.5 cm, I dig up 5-6 roots;
for spiciness 2 pieces of hot pepper;
for a rich taste 5 large garlic heads;
of spices, only 100 g of salt.

Everything is clear with vegetables, all that remains is to cook them correctly. I always start in order. I process the tomatoes first: wash them and put them in a basin to dry. I cut the dried tomatoes into slices.

I'm starting to process the sweet peppers. First of all, I wash it in warm water, then blot it with a paper towel, cut it into halves, and remove the partitions along with the seeds. I cut the peeled peppers into large squares.

I handle hot peppers carefully. I always wear disposable gloves when working with it. Once I cooked a large volume of adjika with horseradish without gloves, my hands burned for several hours after that. I also remove the partitions with seeds from the hot pepper and cut it into several pieces.

First I wash the horseradish from the soil, then I peel it, wash it again and cut it into small pieces. I separate the garlic heads into individual cloves, remove the husks from them, and rinse them under the tap.

All the vegetables I prepared are on the table - a beautiful August still life. This beauty does not last forever, as I take out my favorite electric meat grinder, turn it on, and before my eyes my vegetables turn into aromatic adjika made from tomato, garlic and horseradish.

I add all the salt to the bowl with the vegetable mixture. I stir it several times throughout the day until all the salt is gone. Only after that I pour it into jars. The result is not a preparation, but a delight for a gourmet, a lover of spicy seasonings. It goes great with shish kebab and a crust of black rye bread with coriander. It must be stored in the refrigerator, since adjika is raw.

Storage methods at home

In a city apartment, it is most convenient to store horseradish on a glassed-in balcony. The technology is similar to “basement” - boxes, sand. If there is frost outside the window, cover the bookmark with a blanket.

Vegetables can be stored in the refrigerator, freezer, dried or processed into a savory snack - horseradish.

How to store horseradish in the refrigerator

Before storing, thoroughly rinse and dry the horseradish root.

Place (without cutting) in an airtight bag.

In the refrigerator, in the vegetable compartment, it can last about 3 months.

Unpacked or peeled root vegetables will be stored in the same section for no more than 4 weeks.

It is convenient to keep not only the roots, but also horseradish greens in the refrigerator.

Rinse the foliage thoroughly, dry it, and place it in bags. Greens stored on the vegetable rack will remain fresh for about 3 weeks.

Freeze and dry

A very practical way to store rhizomes is freezing. They can easily last in the freezer for about a year.

We recommend reading: How to Add Brine to Mushrooms If There Is Not Enough

Root vegetables can be frozen whole, chopped or grated. Before storing, they should be thoroughly washed and dried.

Place the prepared product on a baking sheet and place it in the freezer. After a couple of hours, remove it. Place the blanks in convenient packages and store them.

Duration of storage is not the only “bonus” of freezing. Thawed root vegetables during further processing (twisting, grating) will not make you cry. This is important, because horseradish is even “eviler” than onions. The vegetable does not lose its nutrients when frozen, and sauces made from it are as sharp and piquant as fresh ones.

For the winter, horseradish can be dried.

In summer, summer residents often dry root vegetables outside in the shade.

Most often, a conventional oven is used for this:

rinse the root vegetables, dry them;
grind on a coarse grater or simply chop into pieces of the size you need;
spread in a thin layer on a baking sheet and dry in a moderately heated oven (+ 60 °C). The oven should be slightly open;
After an hour and a half, when the fruits become fragile, remove the baking sheet.

Transfer the “drying” into fabric bags and store in a dry place. This preparation is good for cooking first courses and canning.

Dried roots can be crushed in a coffee grinder or, as in the old days, crushed in a mortar. Here are the bulk spices for you. It is advisable to store them in glass jars, in a cool place.

If before use, dilute the powder a little with water (to swell), combine with sugar, vinegar, salt, mix, you will get an excellent spicy seasoning for meat and fish.

Store rolled and grated for the winter

Horseradish can be safely stored in crushed form. It can be twisted in a meat grinder, in a blender or grated.

When processing the product, put on a medical bandage or make basic nasopharyngeal protection from gauze yourself.

If you use a meat grinder, cover it with plastic wrap or a small bag.

It will be easier for you to grate the horseradish if you soak it overnight in cold water.

Rolled and grated horseradish can be frozen, dried and stored in a sealed glass container.

You can prepare a spicy sauce from the crushed product by adding salt, sugar, beet juice and vinegar, as in the classic version. Help yourself to it immediately or store it in the refrigerator.

Horseradish, horseradish, horseradish: how to store?

A culinary masterpiece, once invented by Siberian gourmets, a fiery sauce called “horseradish”, has long won the hearts of lovers of spicy snacks throughout the country.

He is also called “hrenoder”, “crap”.

Culinary publications delicately renamed the name of this sauce to “Ogonyok”, “Russian adjika”, “Ural spicy”, etc.

Let me remind you that this spicy seasoning, served with meat products, is prepared on the basis of tomatoes, horseradish and garlic, minced and then seasoned with salt . Ground black and red pepper, bell pepper, carrots, and sugar are often added to the basic ingredients. Prepared with or without vinegar.

The sauce can be stored in the refrigerator all winter, but it demonstrates all its best qualities in the first 2-3 weeks after preparation. Then the seasoning begins to lose its pungency, and the amount of nutrients is minimized.

When preparing a product for long-term storage, add more garlic. A product stored in the refrigerator does not need to be sterilized, but jars must be sterilized. If you intend to simply store the preparations in a cool room, sterilize them (5 minutes per liter jar).

Some people store horseradish in the freezer. This is practical and allows the sauce to retain its best qualities. But it should be packaged in portions, in small bags, according to the “take it out and eat it” principle. Repeated freezing will hopelessly ruin the seasoning.

Adjika boiled with horseradish

If you want to store adjika on a shelf in the pantry, boiled adjika with horseradish for the winter is suitable for you. This preparation will take about 3 hours of your time. About 2 hours for cooking, 1 hour for preparing vegetables. But the boiled snack can be stored at room temperature until consumed.

The recipe for my tomato and horseradish adjika is very easy to remember. I take 150 g of the following vegetables:

The main ingredient is 1 kg of fresh tomatoes, half as much ripe bell pepper - 0.5 kg. I use a little less than a glass of oil, and exactly 1/3 glass of salt and table vinegar. Agree, the recipe for this homemade adjika is very easy to remember.

It takes me almost an hour to prepare the vegetables. Horseradish and garlic take the most time. Horseradish needs to be washed from the soil in several waters, peeled and minced. This is easy to do with an electric meat grinder, but with a manual meat grinder it is much more difficult to twist. I simply peel the garlic and pass it through a meat grinder along with the horseradish. It turns out to be a smelly crap.

Raw adjika without cooking. Step-by-step recipe with photos

Raw adjika without cooking , made from hot peppers and salt, is considered a classic Abkhaz adjika, but today I want to offer you not a hot adjika, but a more gentle adjika for the stomach with the addition of tomatoes.

I think many housewives have a recipe for raw adjika without cooking. These raw adjika recipes are based on simple and affordable ingredients - salt, hot pepper and tomatoes. Spices, spicy fresh herbs, horseradish, sweet peppers, and aspirin are often added to this adjika. Since raw adjika is prepared without heat treatment, it is not stored as long as boiled adjika for the winter.

The shelf life of raw adjika is about three months. Today on the Internet you can find recipes for preparing raw adjika for the winter with the addition of aspirin or vinegar. Vinegar and aspirin are powerful preservatives, so adjika with their addition can last until winter.

The advantages of raw homemade adjika compared to boiled ones are obvious - vegetables that have not been cooked retain a significantly larger amount of nutrients.

https://www.youtube.com/watch?v=yC9vtrgEw3k

Today I want to offer you several recipes for homemade raw adjika, and you can choose which one you like best.

First, I propose to consider a step-by-step recipe for raw adjika made from tomatoes, peppers and garlic called “Ogonyok”. By the way, the name adjika is very consistent with its qualities - it is, indeed, like a light, sharp and bright.

Adjika without cooking according to this recipe, unlike Abkhazian raw adjika, turns out to be moderately spicy, so it can even be spread on bread.

Now let's move on to the recipe and see how raw adjika is prepared without cooking, step by step with photos .

Ingredients:

Tomatoes - 1 kg.,
Garlic - 100 gr.,
Bell pepper - 3 pcs.,
Hot chili pepper - 4-5 pcs.,
Ground black pepper - 1/3 pcs.,
Salt - 1.5 tbsp. spoons

Raw adjika without cooking - recipe

After all the ingredients have been prepared, you can begin preparing raw adjika without cooking. Wash the tomatoes. Cut them into small pieces. Place in a bowl.

I don’t remove the skin from the tomatoes, because after grinding them in a meat grinder or after chopping them in a blender, it still won’t be felt in the adjika. Peel the garlic for raw adjika.

Wash sweet peppers and hot peppers. Cut the pepper pods lengthwise into two parts. Cut off the stalk. Rinse the pepper halves to remove seeds. Place in a bowl to drain.

Grind tomatoes, garlic and peppers through a meat grinder or grind in a blender bowl.

Add salt to vegetable puree.

The amount of salt in raw adjika can be adjusted to your taste. But remember that the more salt you add, the longer it will sit. The same applies to hot pepper, which, like salt, is a natural preservative.

Add ground black pepper. To get a more spicy and aromatic raw adjika from tomatoes without cooking, you can add any other spices. Dried thyme, savory, thyme, basil, mint, and hyssop will bring bright notes to adjika.

After all the ingredients have been added, it should be mixed thoroughly.

Ready-made raw adjika from tomatoes without cooking should be poured into a clean jar, which it is advisable to sterilize beforehand and close with a lid.

If stored correctly, and stored in a cool place - most often in the refrigerator, this raw adjika made from tomatoes and peppers can be stored for up to three months.

Believe me, since it is very tasty and not spicy, you will eat it much faster than the specified time.

Raw adjika without cooking. Photo

I bring to your attention other recipes for raw adjika without cooking. Have you heard that it can be prepared with the addition of aspirin? Thanks to aspirin, despite the fact that adjika does not undergo heat treatment, it can be stored in winter. The fact is that aspirin has antiseptic properties, therefore it prevents adjika from turning sour.

Ingredients:

Tomatoes – 3 kg.,
Hot pepper – 3-4 pcs.,
Sweet pepper – 4 pcs.,
Aspirin – 3 tablets
Garlic – 5-6 heads,
Salt – 2 tbsp. spoons,

Raw adjika with aspirin for the winter - recipe

Wash tomatoes, sweet and hot peppers. Cut the tomatoes into slices. Cut the sweet and spicy peppers into two parts. Trim the stems. Wash the pepper halves to remove the seeds.

Peel the garlic. Pass all vegetables for raw adjika through a meat grinder.

Add salt. Mash the aspirin with a spoon. Add it to adjika. Stir. Pour adjika into sterile jars. It is recommended to close such adjika with steaming plastic lids.

Raw Abkhaz adjika, prepared from hot pepper, garlic, salt and herbs, is also incredibly tasty.

Ingredients:

Hot pepper – 500 gr.,
Garlic – 100 gr.,
Salt – 1 tbsp. spoon,
Coriander – 1 teaspoon,
Ground black pepper – 1/3 teaspoon,
Fresh cilantro – 30-50 gr.

Raw Abkhazian adjika - recipe

Peel the garlic cloves. Wash the hot peppers and cilantro. Remove the seeds from the pepper by cutting it lengthwise into two slices and cutting out the stem. Pass the garlic with hot pepper and cilantro through a meat grinder.

Add coriander, salt and ground black pepper to the resulting mixture. Stir adjika. Store it in a tightly closed, sterilized jar in the refrigerator.

Raw adjika made from tomatoes with horseradish, which is also called hrenoder, horseradish or gorloder, turns out to be truly vigorous.

All these names perfectly describe its taste.

Indeed, such raw adjika with the addition of horseradish turns out to be very hot, but with it, you won’t be afraid of any flu. So, to prepare it you will need.

Ingredients:

Tomatoes - 1 kg.,
Garlic - 200 gr.,
Horseradish root - 200 gr.,
Hot capsicum - 2 pcs.,
Ground black pepper - a pinch
Salt - 1 tbsp. spoon.

Raw adjika from tomatoes with horseradish - recipe

Peel the horseradish root and peel the garlic. Cut the hot pepper pods into two parts. Remove the root with the seeds. Rinse the peppers under cold water. Wash the tomatoes. Cut them into slices.

Cut the horseradish roots into two or three parts for easier grinding. Place horseradish, tomatoes, garlic and hot peppers in one bowl. Twist through a meat grinder.

Add salt and ground black pepper to the resulting mixture. Mix raw adjika with tomatoes and horseradish.

To protect it from souring, be sure to sterilize the jars into which you will pour it. Store such horseradish or horseradish in a cool place. This could be a refrigerator, a basement or a cellar.

We have looked at only a few recipes for preparing raw adjika for the winter without cooking.

In fact, there are many more of these recipes. I will be very glad if you find one suitable for yourself from these recipes. Good luck and delicious preparations to you.

Servings: 8
Cooking time: 20 Min

Servings: 3
Cooking time: 30 Min

Servings: 3
Cooking time: 30 Min

Servings: 4
Cooking time: 30 Min

Source: https://www.kushat.net/recipe-items/syraya-adzhika-bez-varki-poshagovyj-recept-s-foto/

Adjika with apples and horseradish

If you add apples, adjika with horseradish and garlic will acquire a more refined taste. I really like this recipe myself. I love when the ingredients are taken in equal quantities. I easily remember such recipes and cook them without a cheat sheet. This apple sauce is one of my top recipes.

I take 1 kilogram of the following vegetables:

I take 4 pieces:

Horseradish.
Garlic heads.
Hot pepper.

The main ingredient is ripe tomatoes. The most you need is 2 kg. The most common set of spices:

Oil - a glass.
Vinegar – 100 ml.
Salt – 4 tbsp. l.
Sugar - a glass.

For a tasty seasoning, I always use sweet and sour apples.

We start cooking as usual by washing and peeling all the vegetables. I remove the core and seeds from washed and dried apples, but do not peel the skin. I cut the peppers in half and remove the seeds. I repeat the same with hot peppers. I peel and wash horseradish, garlic, carrots, and onions. I cut all vegetables, except garlic, into arbitrary pieces. I press the garlic with a garlic press into a separate plate.

I use a meat grinder to chop vegetables.

I pour the chopped vegetables into the pan. Cook with the lid closed for 60 minutes. After this time, add all the spices and crushed garlic, boil the mixture for 5 minutes, remove from the stove. Pour hot sauce into steamed jars. We screw the jars. They must stand upside down for at least a day under a warm blanket and only then can they be lowered into the cellar.

You are offered a choice of my adjika for the winter without cooking or a sauce with horseradish that requires cooking. Boil or cook adjika raw, you have plenty to choose from.

Adjika without cooking for the winter: my best recipes

Let's bring a touch of Caucasian exoticism into our gray everyday life - let's prepare spicy and aromatic adjika! Today I offer you the best recipes for adjika without cooking for the winter. The preparation is very simple, it doesn’t take much time, and what a taste it turns out! Just lick your fingers! Our recipes with photos will tell you how to make adjika easily and quickly, without heat treatment.

I’ll say it straight: what we often cook in our latitudes and proudly call “adjika” does not quite correspond to an authentic dish. A real Abkhaz hot, hot seasoning is prepared without tomatoes.

But we will look at the best recipes in different versions: the more familiar to us, with tomatoes, and the classic Abkhazian seasoning, and the Georgian variation with walnuts and cilantro.

The main thing is to find the right ingredients, and the recipe is very simple everywhere.

Adjika raw from tomatoes with garlic

First, I will share with you a recipe for adjika made from tomatoes with garlic and pepper without cooking. This is a version of the seasoning adapted to our conditions. Tomatoes need to be selected that are ripe, fleshy, or perhaps slightly overripe. This preparation preserves the taste and beneficial properties of fresh vegetables, has a strong antimicrobial effect, and protects against colds.

Ingredients:

1 kg of tomatoes;
300 g bell pepper;
60 g hot red pepper;
60 g garlic (1 medium head);
60 g apple cider vinegar;
100 g sugar;
2-3 tsp. salt.

Preparation:

Wash the tomatoes and prepare them for chopping. To do this, scald them with boiling water, put them in cold water for a minute and remove the skin. Let's cut off the top part.
Wash the sweet pepper, remove the seeds and stem, cut lengthwise into wide strips. Peel the garlic and wash it.
Cut off only the stem of the hot pepper and leave the seeds. Combine tomatoes, sweet and hot peppers, garlic. Grind through a meat grinder or in a blender bowl.
Add salt, sugar and vinegar to the chopped vegetables. Stir and let sit for three hours to better dissolve the salt.
We sterilize the adjika jars in advance and pour boiling water over the lids. Let's put the adjika into jars.

We will store it in the refrigerator. Here is a classic recipe without cooking adjika made from tomatoes and garlic.

Abkhazian adjika: classic raw recipe

Real classic raw adjika for the winter is prepared without tomatoes. There are different options, I’ll tell you the simplest recipe. The seasoning is thick, tastes like fresh and very spicy.

Ingredients:

30 pcs. large pods of hot pepper;
1.5 pcs. large heads of garlic;
2 tbsp. l. salt (not iodized);
2 tbsp. l. blue fenugreek;
1 tbsp. l. dill seeds;
4 tsp. coriander;
2 tsp. cumin (cumin).

Tip: I buy seasonings at the market from Abkhazian traders. You can buy a ready-made Abkhaz mixture for adjika.

Preparation:

Wash the hot peppers and remove the stems. This operation is best performed with gloves.
Peel the garlic, separate it into cloves, and wash it. Mix pepper and garlic and grind them in a blender. Place in a large bowl.
Dry the cumin and coriander in a frying pan over low heat, stirring, until a strong aroma appears. Then mix them with dill seeds and fenugreek, grind all the spices in a food processor or coffee grinder. If desired, you can simply crush it in a mortar and pestle.
Combine the pepper mixture with spices, add salt, stir well. Place in jars scalded with boiling water. Close with clean lids.

Store in the cellar or refrigerator.

Delicious “vigorous” raw adjika with horseradish

Cooking adjika at home from tomatoes without cooking has many variations. I will share with you a recipe on how to prepare hot seasoning with horseradish and parsley.

Ingredients:

2 kg red tomatoes;
10 pieces. medium-sized red sweet peppers;
3-4 pcs. hot pepper;
100-200 g horseradish root;
160 g garlic (2 large heads);
100 g sugar;
2-3 tsp. salt;
70 g table vinegar;
1 bunch of dill;
1 bunch of parsley.

Preparation:

Scald tomatoes and bell peppers with boiling water. After cooling, remove the skin from them.
Cut the horseradish into thin slices, hot pepper into rings. Divide the garlic into cloves. We pass all the vegetables through a meat grinder or grind them in a blender.
Finely chop the washed parsley and dill and add to the tomato-pepper mixture. Add sugar, salt and vinegar. Mix well.
Pour into a three-liter bottle and close with a lid. Adjika with pepper and herbs is ready. We store it in the cold.

Adjika from prunes

I love stocking up on interesting recipes, and now I’m offering one of them. The seasoning is prepared from plums without cooking, with tomato paste and bell pepper. Prunes give the dish a pleasant sour taste.

Ingredients:

1 kg of fresh prunes;
1 kg bell pepper;
2-3 heads of garlic;
500 g tomato paste;
1-1.5 pods of hot pepper;
1.5 tbsp. l. salt.

Preparation:

Wash the plums and remove the pits. Wash the washed bell peppers, cut them, and remove the seeds.
Cut the washed hot pepper into rings. Peel and wash the garlic. Mix everything and grind it with a blender (or pass it through a meat grinder).
Pour into a bowl, add salt, add tomato paste, mix thoroughly.
Place in clean jars and close with lids.
Adjika with prunes and bell peppers is ready without cooking. Thanks to plums and tomato paste, we prepared it without vinegar.

It is impossible to imagine the best recipes for adjika without cooking for the winter without detailed videos. Here is one of them, everything is very easy and understandable.

Recipe without cooking with aspirin

If you are still afraid that raw preparations for the winter may explode, you can play it safe and prepare adjika with aspirin. The classic proportion is one aspirin tablet per half liter of finished seasoning. In this quantity, the medicine will not cause any harm to your body.

Ingredients:

4 kg of tomatoes;
2 kg of bell pepper;
200 g garlic;
3 pcs. hot pepper;
200 ml vinegar 9%;
3 aspirin tablets;
Spices for adjika - to taste.

Preparation:

Dry the washed vegetables on a paper towel or napkin. Scald the tomatoes and bell peppers with boiling water, then pour cold water over them. Carefully remove the skin from them.
Cut into pieces and pass through a meat grinder (or blender).
Wash the hot pepper and remove the seeds. We will also wash the garlic and peel the cloves. Grind the hot pepper and garlic through a meat grinder and mix with the tomato-pepper mixture. Then pour in vinegar.
Crush the aspirin with a masher in a mortar or saucer, add it to the adjika and mix thoroughly. Cover the workpiece with gauze and let it sit for about a day so that all the ingredients are well dissolved.
In the meantime, sterilize the jars and lids. Stir the finished adjika again, ladle it into jars, and screw on the lids. Can be covered with plastic lids.

We store the workpiece in the basement or refrigerator.

Georgian adjika with chili pepper

This is a popular Georgian seasoning, without cooking, spicy, with pepper and nuts. You will need a lot of chili pepper.

Tip: It is better to prepare the seasoning while wearing gloves.

Ingredients:

1 kg of dry chili peppers in pods;
200 g walnuts (preferably raw, not roasted);
60-70 g coriander seeds;
100 g hops-suneli;
1 bunch of green cilantro;
1 bunch of parsley;
300 g garlic;
300 g coarse salt;
A little cinnamon (to taste).

Preparation:

Wash red chili peppers and soak for 1 hour in cool water. Then drain the water. Dry the pepper and remove seeds.
The cilantro and parsley also need to be washed and dried. Peel the garlic, divide it into cloves, and wash it.
We pass chili peppers, garlic, and nuts through a meat grinder. You can repeat this operation two or three times. If a lot of liquid is released, it is better to drain it.
Then transfer the mixture into a deep bowl. Add finely chopped parsley and cilantro, salt, coriander and suneli hops to it. Stir well.
Cover and leave at room temperature for three days. Don't forget to stir twice a day.
Then we transfer the hot seasoning into dry jars and close the lids. Adjika can be stored well in the refrigerator or cellar for many months.

Note: This seasoning is good for brushing meat or chicken before baking in the oven.

Spicy roll without vinegar

People also call it “Ogonyok” for its bright red color and burning, warming taste. The recipe is without vinegar, and chili pepper plays the role of a natural preservative here. My friends store this seasoning in their room or pantry. They say it doesn't spoil. But I don't risk it and store it in the refrigerator.

Ingredients:

3 kg of ripe tomatoes;
1 kg bell pepper;
400 g hot chili pepper;
2 large heads of garlic;
6 tbsp. l. salt.

Preparation:

We wash the tomatoes, dry them, and cut out the stems. We cut the top crosswise, scald it with boiling water and lower it into cool water for a minute. Then take it out and easily remove the skin.
Wash the bell pepper, remove the seeds, and cut into strips. We also wash the chili peppers, cut off the tails, remove the seeds, and cut into rings.
Peel the garlic, separate it into cloves, wash it, and cut it into thin slices.
Grind all the vegetables through a meat grinder or in a blender until pureed. Add salt and mix. Let it sit for three days. Stir the seasoning twice a day.
Then put the adjika into clean jars and cover with plastic lids. Place in the refrigerator for storage. The spicy aromatic seasoning is ready!

As you can see, the best recipes for adjika without cooking for the winter are very easy, cooking them is fun and enjoyable, and eating dishes with aromatic seasoning is a real pleasure! Treat yourself and your family to delicious adjika. Enjoy your meal!

Source: https://nash-pogrebok.ru/adzhika-bez-varki-recepty.html

Raw adjika with horseradish (Hernovina with tomatoes and garlic)

This amazing raw adjika made from tomatoes with horseradish is known by such names as hrenoder, horseradish or gorloder. Horseradish is very useful for the body - it suppresses infections, strengthens the spirit, and has invigorating properties.