Culinary recipes and photo recipes

Adjika from bell peppers for the winter (without tomatoes)

Pepper adjika is a paste-like seasoning that is created on the basis of two types of pepper (sweet and bitter). An additional component is garlic, which increases the spiciness, and a set of spices, it makes the taste rich and deep. Such adjika can be prepared for the winter, subjected to heat treatment, also in its raw form, but at the same time store the container in the refrigerator. Adjika made from bell peppers without tomatoes for the winter, prepared according to this recipe, is distinctly hot, so it will appeal to lovers of hot and spicy food.

To prepare adjika from pepper and garlic without tomatoes you will need:

sweet bell pepper – 1-1.2 kg
hot pepper – 1-2 pods
vinegar 6% – 5 dessert spoons
sugar – 6 dessert spoons
garlic – 1 head
salt – 1 dessert spoon
paprika and coriander – a pinch each
greens - a few sprigs (optional)

Adjika from bell peppers without tomatoes for the winter - recipe with photo:

First, prepare the necessary accessories and products, wash the vegetables and herbs thoroughly, and wipe off any spills with a towel.

Cut out the stem of the bell pepper (sweet), divide it in half, scrape out the seed box, and rinse the inside again.

Also cut off the tails of the hot pepper and cut into circles. You can throw in the seeds, their presence will make the taste of adjika even sharper. Break the head of garlic into cloves, peel off the film, leave small cloves whole, cut large cloves into small pieces.

Throw two types of pepper and garlic into the container of a food processor or blender, blend the vegetables at high speed, obtaining a homogeneous thick mass.

At this point, you can add the greens if you wish.

Transfer the resulting mixture to a saucepan or saucepan set on the top heat of the stove.

Closer to bubbling, bring the adjika to the desired taste by adding sugar and salt.

Then add a set of spices that are indicated in the list of ingredients. Reduce the heat, cook the adjika for the next 20-30 minutes, stirring it with a spoon from time to time, as if separating the thickening mass from the walls and bottom of the container.

At the end, pour in not very saturated vinegar, taste the adjika, add the missing spices as necessary.

Sterilize the container in advance, boil the lid separately in water. Adjika, removed from the stove, is packaged in jars and instantly tightened with screw caps. Use a small container so that when you open it, you can use the adjika in several approaches. For long-term cooling, insulate the workpiece with a blanket.

Store containers with contents in a cellar or other place designed for this product. You can create several servings for a trial version, which can be consumed the next day.

Adjika made from pepper and garlic without tomatoes is ready!

Abkhazian adjika without tomatoes and without cooking: recipes

September 26, 2018
Sauces
Natalia Michaelis

Most of the recipes for making adjika are based on the use of tomatoes. This vegetable is widely available in the fall, and its sweet and sour flavor mixes amazingly with various ground spices. It may seem that creating tasty adjika without tomatoes is simply unrealistic. But this is completely wrong. You can prepare this sauce using zucchini, bell pepper or plum. Ordinary adjika contains only spicy and pungent ingredients. Adjika recipes without tomatoes and without cooking differ in their smell and taste. You can get acquainted with these ordinary recipes below in our article.

Regular adjika without tomatoes

The recipes described below are based on the use of several natural preservatives, for example, vinegar, sugar, salt. With their help, you can create quite healthy and tasty adjika for the winter. So, let's look at the ingredients that will be required to make this sauce.

Ingredients

Typically, manufacturing requires the most ordinary products that can be purchased at any store. To do this, you need to ensure that the following components are present:

2 kg of sweet bell pepper.
8 pods of hot pepper.
300 g garlic.
1.5 spoons of sugar.
1.5 tablespoons of salt.
150 ml vinegar 9%.

Manufacturing

The process of making adjika is very simple and will take no more than half an hour. First of all, you need to rinse and remove the seeds from the bell pepper. The vegetable is cut into small pieces. Hot peppers are washed under cold water and their stalks are removed. The garlic is peeled, then ground with bell and hot peppers using a meat grinder or a blender. Salt, vinegar and sugar are added to the finished mixture. Everything is carefully mixed again, the mixture is covered with a lid and kept for 10 hours at room temperature.

After one more stirring, the adjika needs to be divided into jars and covered with nylon lids on top. This sauce can be stored in the refrigerator for several months.

Georgian adjika with chili pepper

This adjika is popular in Georgia. Peppers, nuts, and other ingredients are used to make it. As a result, adjika without cooking comes out very spicy and tasty. But it is worth paying attention to the fact that it is best to carry out manufacturing with gloves.

Ingredients

To make Georgian adjika you will need:

1 kg dry chili peppers.
200 g of walnuts, ideally consumed raw, not roasted.
70 g coriander seeds.
1 bunch of cilantro.
100 g khmeli-suneli seasoning.
1 bunch of parsley.
300 g large salt.
300 g garlic.
A small amount of cinnamon, to taste.

Manufacturing

Reddish hot chili peppers must be thoroughly washed under cool water, then soaked for about one hour, also in cool water. After this, the liquid must be drained, the pepper dried, and the internal seeds removed.

Parsley and cilantro are washed under cool water and dried. Garlic should be peeled, divided into cloves, and rinsed under water.

Garlic, chili pepper, and walnuts must be minced or chopped in a blender. This operation will have to be repeated a couple of times. If there is a lot of water, it needs to be drained. After this, the mixture must be transferred to a deep container. Add to it finely chopped cilantro and parsley, coriander, salt, and hops-suneli seasoning. Mix everything well.

Cover the adjika and leave to infuse for 3 days at room temperature. The composition must be stirred twice a day. After this, the hot seasoning should be transferred to a dry jar and closed with a lid. Adjika can be perfectly stored in the cellar or in the refrigerator for several months.

Please note that this seasoning can be used to coat chicken or meat before baking in the oven.

From prunes

This adjika recipe involves the use of plum, tomato paste, and bell pepper, which are the main ingredients. Usually, prunes can add a sour, pleasant taste to any dish.

Ingredients

To prepare Abkhazian adjika based on prunes, you will need the following products:

1 kg bell pepper.
1 kg of fresh prunes.
500 g tomato paste.
3 heads of garlic.
1 pod of hot pepper.
1.5 tablespoons of salt.

Manufacturing

Prunes should be washed with warm water and the seeds removed from the fruit. The bell pepper is also washed with water, cut in half, and cleared of seeds. Unblemished hot peppers are cut into rings. Garlic is peeled and washed. All these ingredients need to be mixed together in one bowl, chopped using a blender, and if one is not available, then passed through a meat grinder. Add salt and tomato paste to a bowl with crushed ingredients, mix everything well.

The finished mixture should be poured into unstained jars, then sealed with lids. Adjika with bell pepper and prunes is ready without cooking. Thanks to the tomato paste and plums, there is no need to add vinegar to the recipe.

Traditional recipe for raw adjika

The real traditional sauce is made without using tomatoes. The result is a thick adjika made from peppers without tomatoes, which tastes very spicy.

Ingredients

To make this Abkhaz adjika we will need the following products:

30 pods of large hot pepper.
1.5 huge heads of garlic.
2 tablespoons of salt.
2 spoons of blue fenugreek.
2 tablespoons coriander.
1 spoon of dill seeds.
1 spoon of cumin.

Seasonings for the adjika recipe without tomatoes are best purchased at the market. You can also purchase a ready-made Abkhaz mixture designed specifically for making this sauce.

Manufacturing

To prepare spicy Abkhazian adjika without tomatoes, you first need to wash the hot peppers. Then they are cleared of tails. This operation is best done with gloves. Then the garlic is peeled, disassembled into cloves, and washed under cold water. Pepper and garlic need to be mixed, then chopped using a blender. Place the finished mixture in a large container.

Dry the coriander and cumin in a preheated frying pan over low heat, stirring occasionally, until a powerful aroma appears. After this, the mixture must be mixed with dill seeds and fenugreek. All these consistencies need to be ground in a coffee grinder or food processor. If desired, you can use a mortar.

Next, you need to combine the pepper mixture with spices, add salt to taste, and mix all the ingredients well. Place the finished adjika into jars, which are scalded with boiling water. The top of the jars is rolled up with unstained lids. Ready adjika is stored in the refrigerator or in the cellar.

From zucchini

The highlight of this vegetable lies in its relatively neutral taste and tender mixture of pulp. It is these properties that help create amazing adjika without cooking and without tomatoes, the recipe for which will be presented below. However, it should be noted that this recipe still contains a small amount of tomato paste, which gives the finished sauce a special taste and attractive color.

Ingredients

The adjika recipe without tomatoes and without cooking contains the following ingredients:

2 kg of zucchini.
2 pieces of hot hot pepper.
100 g garlic.
400 ml tomato paste.
200 g sweet sand.
250 ml vegetable oil.
100 ml table vinegar 9%.
A few pinches of salt.

This set of ingredients is completely accessible to any housewife, especially if she has her own garden.

Manufacturing

You can prepare adjika without tomatoes and without cooking, the recipe for which you are currently reading, in almost 45 minutes. Even without culinary experience, you can successfully prepare this delicious sauce.

Before all this, you need to peel the zucchini and remove the seeds from the vegetable. If, to make Abkhazian adjika without tomatoes and without cooking, you use young vegetables, then you can simply wash them and chop them together with the skin. The zucchini is crushed using a meat grinder. But here you need to make sure that a small mesh is installed in the device. In this case, adjika will turn out to be more affectionate.

All ingredients indicated in this recipe for Abkhazian adjika (without cooking and without tomatoes), except garlic, should be placed in a large container. In this pan, the composition will not be boiled, but simmered over a very leisurely fire. Add one and a half glasses of water to the ingredients. Adjika needs to be simmered for 20 minutes. At this time, the mixture must be stirred from time to time, and also ensure that it does not burn under any circumstances. 5 minutes before the end of stewing, add finely chopped garlic to the sauce.

We preserve the finished adjika without tomatoes for the winter in small containers and store it in a cold pantry or cellar.

Adjika can be called a true treasury of essential vitamins and minerals, which are very necessary for the human body in winter. Due to the absence of cooking, the usefulness and freshness of all natural products is preserved. The finished sauce can perfectly complement various meat dishes. It can also be used to marinate kebabs. You see, it is absolutely not necessary to use tomatoes to make it, as almost all housewives believe.

Adjika from reddish bell pepper for the winter

10 months ago

5 min to read

Adjika from bell pepper can be prepared in different ways - with tomatoes, without them, as a hot seasoning or simply spicy. This is a spicy and fiery sauce that makes meat or fish dishes especially tasty. During production, additional ingredients such as spices, garlic, and tomatoes are added to it.

Acute

This adjika recipe is for those who love a spicy and special dish, because hot pepper is added to it. There are no unnecessary ingredients in the composition and there is no need for additional spices and seasonings when cooking. The chili pepper gives off a spicy note.

Adjika can be consumed as a separate dish, for example, in a bowl on a festive table, or for sandwiches, spread on bread, added to borscht, or instead of ketchup/sauce for potatoes, porridge and meat.

bell pepper - 0.5-0.6 kg, hot pepper - about 0.4-0.5 kg
garlic -7 cloves;
cilantro - 0.5 bunch;
salt, sugar to taste.

When making adjika, it is recommended to dry the peppers a little. Put them in a black space for a week, they will wilt, and then the adjika will be perfectly stored.

Remove seeds and internal membranes from the peppers. If you need very hot adjika, then it is advised not to remove the seeds from the hot pepper.
Finely chop the cilantro.
Peel the garlic, pass through a crush or grate.
Add garlic, cilantro to the peppers and mix thoroughly.
Pass the entire mixture through a meat grinder or immersion blender, finely chop to a paste.
Salt and pepper.

Adjika is ready, it can be stored in the refrigerator or placed in jars. Bon appetit.

With added tomatoes

This adjika is famous for being one of the most popular preparations, even though it is far from the traditional recipe. It has a wonderful taste and is very helpful in the winter when guests come and for all sorts of holidays. It goes well with potatoes, meat, and fish.

Adjika can simply be spread on bread and eaten in the form of sandwiches, or placed on the table as a separate dish, and the guests themselves will choose how to eat it.

If you need to prepare the most spicy dish, you can increase the amount of hot pepper. Adjika made from bell pepper is a great help in the winter when baking or stewing meat; it will add piquancy to any dish. The preparation comes out very tasty.

Sweet pepper - 2-2.5 kg.
Reddish tomatoes—2-2.5 kg.
Garlic - 8 cloves (more is possible).
Hot pepper - 2 pcs.
Vegetable oil - 5 tbsp. spoons.
Salt - to taste.
Vinegar - 5 tbsp. spoons
Sugar - 5 - 6 tbsp. spoons

Wash bell and hot peppers and tomatoes.
Cut into halves. Cut out the entrails and seeds so that the adjika is spicy; the seeds must be thrown in.
Peel the garlic, chop finely or grate it.
Grind all products in a blender or meat grinder.
The resulting mushy base must be poured into a saucepan and cooked over medium heat for 15 minutes, then over low heat for another 15-20 minutes. While the adjika is cooking, you need to stir it from time to time so that it does not burn and stick to the bottom.
After half an hour of cooking, add salt to the adjika and add sugar.
Pour vinegar one spoon at a time, stirring the adjika constantly. If you have dry paprika, you can add it to intensify the color.
After adding all the ingredients, you need to cook the adjika for another 20 minutes.
It is necessary to prepare jars for preservation. The recommended jar size is from 300 ml to 600 ml. Banks must be sterilized in advance.
Fill the jars with hot adjika, turn them upside down for a couple of hours and put them in a cool, dark space until winter.

No tomatoes

Adjika is considered a fragrant sauce for meat and fish dishes, but it is also served as a separate dish on the table and as a seasoning for sandwiches. Adjika is usually prepared with the use of tomatoes - this is a traditional preparation, and this recipe is not traditional, but, nevertheless, it has no less smell or taste. The manufacturing recipe is quite simple and does not require a huge investment of time and money.

What is useful for making adjika from bell peppers without tomatoes:

Sweet pepper – approximately 1 kg.
Hot pepper – no more than 2 pieces.
Sugar, salt, spices to taste.
Garlic - 5 huge cloves.
Vinegar - 180-200 ml.
Greens - 0.5 bunch.

The process of making adjika from bell peppers without tomatoes:

Rinse bell peppers and hot chili. Remove seeds and stalks. Cut into small pieces. If you want the adjika to be very spicy, leave the seeds from the hot pepper.
The peppers must be passed through a meat grinder or blended to produce a pureed vegetable mass - the base for adjika.
Add squeezed garlic to the pepper gruel. It can be grated on a small grater or finely chopped. Add more salt, sugar, spices to taste and pour in vinegar.
Place the resulting adjika into sterile jars and screw on the lids.

Adjika from bell peppers for the winter (without tomatoes)

There is a good recipe for making adjika without tomatoes, just from the consistency of peppers. This seasoning is also called pepper adjika; it is prepared from two types of vegetables (Bulgarian and chili). This adjika can also be prepared for the winter if it is subjected to heat treatment or consumed raw, storing it in the refrigerator for no more than 3 months. In its raw form, it is stored thanks to vinegar, which is a preservative. This manufacturing recipe provides for a seasoning with a particularly pronounced pungency.

To prepare adjika from pepper and garlic we need to take:

sweet pepper – 1-1.5 kg;
hot pepper – 2-3 pods;
vinegar 9% – 5 teaspoons;
sugar – 6 teaspoons;
garlic – 1 – 1.2 heads;
salt – 1 teaspoon;
paprika - a pinch;
greens - half a bunch.

You need to cut out the seeds and stem of the sweet pepper, cut it into half and rinse the inside.
Disassemble, cut and clean the hot pepper in the same way. If you remove the seeds from hot peppers, the seasoning will not be as hot.
Divide the garlic into cloves, peel and cut into much smaller pieces.
Grind the peppers and garlic in a food processor or blend with a blender to obtain a homogeneous paste-like mass.
Add greens (finely chopped).
Throw all this into a saucepan and boil.
Add sugar, salt, spices to taste. Add spices when reduce heat slightly. Cook the adjika for about half an hour, stirring occasionally with a spoon so as not to burn.
Pour in the vinegar and taste the adjika. If something is missing, add the necessary spices.
The jars must be sterilized and the lids boiled. Without cooling, pour the adjika into jars and tighten the lids. It is recommended to take small jars.
Wrap all the jars in a blanket so that the adjika cools down longer.

The jars must be stored in a dark, cool place until winter.

Adjika from bell pepper

Adjika recipes - wagon and cart. I love my own recipe for its speed of preparation (cooks for 10 minutes), minimum ingredients (no tomatoes, onions, carrots, apples), and most importantly – for its juicy, unsurpassed taste (no sunflower oil)! Although adjika is boiled, it tastes very juicy and has a beautiful reddish color. The indicated portion yields 5 - 6 half-liter jars. For the winter we prepare 5 servings (25 jars) and by summer all of them are eaten. I buy large, fleshy peppers, then there is less waste when cleaning. The recipe indicated 4 pcs. bitter pepper, but who loves hot adjika, you can put 5 - 6 pcs. Bon appetit!

Ingredients for “Adjika from bell pepper”:

Bell pepper – 3 kg
Reddish hot pepper (you can use 5 pieces, depending on your preference) - 4 pieces
Garlic (heads) – 5 pcs.
Sugar - 1 cup.
Vinegar (table) - 1 cup.
Salt - 1 tbsp. l.

Production time: 30 minutes

Nutritional and energy value:

Ready meals
kcal 1939 kcal	proteins 47.4 g	fat 0.7 g	carbohydrates 433.9 g
100 g dish
kcal 53.1 kcal	proteins 1.3 g	fat 0 g	carbohydrates 11.9 g

Recipe for “Adjika from bell pepper”:

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