Adjika without vinegar

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Adjika “Nothing extra” - without vinegar, oil and carrots!

Sunday, September 30, 2018 09:52 + to quote book

Adjika “Nothing superfluous”

A neighbor shared the recipe with her mother-in-law many years ago (it was in North Ossetia and they call it “Tsakhton” there), and from then on she only cooked according to it). At one time, my husband brought preparations and they were very tasty, but then I only loved to eat, and there was no thought about the fact that I would preserve it myself)). Over time, we bought our own house, I started gardening and naturally learned to ride myself (and am still learning to this day). But this cool dish has become permanent, without which neither I nor my husband can imagine a winter table). I tried many different recipes, but this one remains a winner in our family). She eyeballed the proportions of salt and hot pepper, so adjust to your own taste, or trust mine) the rest is STRICTLY according to the recipe! There is no vinegar, no oil, no apples and carrots, reminiscent of a vegetable salad, nothing unnecessary). The recipe indicates the weight of washed, peeled and cooked vegetables. Try it, maybe this is “the one” for you too

Ingredients for “Adjika “Nothing extra””:

• Tomato (Perfectly creamed (pickles).) – 3 kg
• Bell pepper – 1.5 kg
• Reddish hot pepper (Focus on the spiciness of the pepper itself and your own taste. We like it according to our mood, so we roll it in batches with 4, 6, 8 pieces and sign which is which.) - 3-7 pieces
• Garlic – 300 g
• Greens ((all kinds, I took parsley)) - 1 bunch.
• Salt - 2 tbsp. l.

Production time: 80 minutes

Recipe “Adjika “Nothing extra””:

We clean, wash and prepare vegetables. We remove only the stalk of the hot pepper (we do not touch the seed box!). We weigh it.

Grind the tomatoes in a meat grinder and set to cook. As soon as it boils, reduce the heat and cook for 40 minutes (it should thicken) without forgetting to stir from time to time.

While the tomato is cooking, twist: hot pepper, bell pepper, garlic. After the time has passed, combine with tomato and salt! Cook for another 20-30 minutes, stirring.

Add parsley, mix well, and cook for another 5-10 minutes.

We reduce the gas to a very leisurely level (so as not to cool down) and pour into sterile jars. Roll up, turn the lid down and wrap until completely cool. store at room temperature.

Your own adjika without vinegar - healthier and tastier than in the store

12 months ago

5 min to read

Spicy Caucasian adjika without vinegar has occupied a venerable space in the state kitchen. She approaches meat, fish, and various main courses. A small pot of adjika is considered a necessary standard for any festive table.

The industrial recipe has seriously changed; vinegar, a rather controversial product, has been added; chemical preservatives and stabilizers are intensively used. Therefore, it is better to create adjika without the help of others; it is not at all difficult, takes little time, and is very affordable.

What will be needed for production?

The perfect container for adjika is ordinary screw-on glass jars. Size may vary, but an open jar is best eaten within a week. Based on this, you need to select the size of the container.

It is critical to wash all jars and sterilize them. This guarantees the highest quality of the final product. You also need to prepare the lids; they must ensure tightness. The only kitchen equipment you will need is a meat grinder and a container for stewing over a slow fire.

Next, let's look at the recipes for this seasoning.

Recipes

Traditional spicy adjika without vinegar

A tomato base with a balanced taste is perfect for meat or a lean side dish. The recipe is basic and may include additional ingredients, for example, greens or carrots. The basis of the sauce will be tomatoes (it is better to choose ground varieties with a pronounced taste).

To make traditional adjika you will need:

• pitted sweet pepper – 300 g;
• tomatoes – 1 kg;
• 20 medium cloves of garlic;
• chili pepper – 4 pods;
• salt 20 g - spoon without a hill;
• a full tablespoon of sugar;
• 30 ml refined oil.

Products should be prepared for grinding in a meat grinder. Particular attention must be paid to bell peppers, marked 300 g - only the pulp itself, without internal veins and seeds. Tomatoes, bell peppers and hot peppers should be ground in a meat grinder. Chopped garlic goes into a separate plate, because it needs to be added to the mixture already at the final stage of production.

Crushed tomatoes and peppers should be simmered for about 2 hours. The mass does not have to boil or simmer too much. 20 minutes before cooking, add the remaining ingredients.

The prepared and slightly cooled mixture can be placed in jars, which should be hermetically sealed or sealed. Homemade adjika according to the balanced traditional recipe is ready, you can try it right away, the main thing is to let it cool.

Adjika with apples – pleasant sourness

A good recipe that will amaze your guests. Sour apple varieties will give the sauce a special flavor.

To make it you will need the following ingredients:

• kilogram of tomatoes;
• 450 g bell pepper pulp;
• 500 g carrots;
• apples – 500 g, Antonovka would be an ideal choice;
• hot pepper – 5 pods;
• garlic - three huge heads;
• half a bunch of dill;
• half a bunch of cilantro;
• salt 20 g - a full spoon;
• sugar 20 g;
• refined oil – 100 ml.

The total mass of the finished product will be quite impressive; this must be taken into account when preparing the container. Vegetables with apples should be chopped in a meat grinder and left to simmer for 70-80 minutes. Greens, hot peppers, salt, sugar, garlic and butter must remain on the table. This needs to be put in 15 minutes before it’s ready. The garlic should be twisted, but the greens should be coarsely chopped.

The finished adjika needs to be cooled slightly and can be placed in a sterilized container. You can enjoy the spicy and sour sauce right away. The product is one hundred percent ready to eat when cool.

Adjika with onions and herbs

A nice mild version of the sauce that will please everyone. This recipe originates in the southwest of Ukraine and Moldova, where they figured out how to create a rich taste with moderate spiciness. Adjika comes out really soft and has a rich smell. This will enrich any dish or side dish and give new flavors to meat or fish. The basis for the sauce is 1 kg. bell pepper, you will need:

• 500 grams of tomatoes;
• a sour apple, Antonovka is better;
• 2 pods of hot pepper;
• garlic - large head;
• three onions;
• a bunch of parsley;
• a package of Provençal herbs, at least 10 grams;
• oil – 30 ml;
• salt 20 g;
• sugar 25 g.

Onions, apples, bell peppers and tomatoes should be minced through a meat grinder. Now you need to send the mixture to simmer over low heat for 70 minutes. You can simply chop the hot pepper or remove the seeds first, then the sauce will be even softer.

10-15 minutes before readiness, add crushed garlic, dry herbs, sunflower oil, pepper and seasonings. Just a few minutes before it’s ready, add finely chopped parsley. The sauce should cool slightly and place it in a sterilized container.

Adjika comes out very fragrant with a pleasant mild taste, you can enjoy it simply with bread. But, if this degree of spice is not sufficient, you should add more chili peppers with seeds and garlic, leaving the remaining ingredients unchanged.

Hot Caucasian adjika

A truly fiery sauce with a nutty flavor is perfect for meat, especially kebabs and fish. This is a real Caucasian recipe that can amaze guests at a gala table or at a picnic. The main ingredient will be a kilogram of tomatoes, you need:

• 200 grams of peeled walnuts;
• garlic - three huge heads;
• chili pepper – 6 pods;
• cilantro – 1 bunch;
• 50 grams of dried coriander;
• 30 ml sunflower oil;
• salt 40 g - two spoons;
• sugar 10 g - half a spoon.

What makes this recipe unique is the addition of walnuts. They should be crushed. You can use an ordinary meat grinder, but traditionally this is done manually to a mixture of 2 mm pieces.

Ground tomatoes are the first to be put into stewing. After 15 minutes, add the crushed nuts and pepper. After another 15 minutes - coriander and garlic. At the final stage, finely chopped herbs, salt, sugar and vegetable oil are added. After 10 minutes, you can turn off the fire, the Caucasian-style fiery adjika is ready. Be careful, it's really spicy, with a distinct nutty flavor.

Homemade adjika is healthier, cheaper and tastier than in the store!

Preparing adjika is very simple. No special abilities or expensive ingredients are required. You can choose any of the recipes outlined above, vary the degree of spiciness, carefully monitor the products used, ensuring unsurpassed properties and taste. Homemade adjika without vinegar will be really healthy, with a lot of vitamins and without any chemical preservatives. It’s enough to set aside two to three hours of time and prepare the most delicious sauce for the whole winter!

Adjika without vinegar

What kind of adjika do you like - spicy or not very spicy? Do you cook with tomatoes, peppers and chillies, or add carrots, onions and apple? There are a huge number of methods for preparing adjika for the winter; perhaps, any home will have its own recipe, tested over the years and the most beloved. Now I will tell you how to prepare adjika without vinegar, which is spicy and very tasty.

We will prepare adjika for the winter from tomatoes, bell peppers and apples. For some heat, add a couple of chili pods and dried cayenne pepper flakes (if you don’t have it, just increase the amount of chili to taste). Well, what would adjika be without garlic! 3 large heads will come in handy, they will add smell and will be responsible for the safety of the workpiece so that it can stand all winter.

Adjika is without vinegar, so it needs to be boiled for at least an hour, poured into jars while still bubbling, and make sure that everything is sterile: the lids, containers, meat grinder - everything needs to be doused with boiling water. I recommend calcining the vegetable oil according to the recipe, this is done so that you do not feel its taste, and then the adjika will stand better.

As for vegetables, choose dense tomatoes - the cream variety is ideal (they are not liquid), sweet and sour apples - they will add sourness and ensure the best preservation of the workpiece, bell peppers - preferably reddish in color, then the adjika will turn out to be an appetizing color. You can safely adjust the amount of salt and sugar to taste, as well as the degree of spiciness. From the indicated amount of ingredients, the yield will be approximately 2.5 liters, but it all depends on how much you are going to boil the sauce.

Ingredients

• tomatoes – 2 kg
• bell pepper – 500 g
• apples – 200 g
• garlic – 3 heads (50 g)
• sunflower oil – 150 ml
• sugar – 3 tbsp. l. or to taste
• salt – 2.5 tbsp. l. or to taste
• hot pepper – 2 pcs. or more
• cayenne pepper flakes – 1-2 tsp.

Manufacturing

The first thing you need to do is wash and peel the vegetables. We clean sweet and hot peppers from seeds and tails, cut out the stalks of tomatoes. Cut the apples into 4 parts and remove the core.

Grind the cooked vegetables in a meat grinder. Set the garlic aside for a while and add it at the very end of production.

Pour refined vegetable oil into a saucepan with a volume of at least 3 liters. Heat it, in other words, bring it to a boil and a slight haze appears. Carefully (!) pour the rolled vegetables into the hot oil. Be very careful when pouring because the mixture will bubble because the oil is bubbling. Next, put the pan on moderate heat and cook for 1 hour, stirring occasionally. There is no need to cover with a lid; let the excess moisture evaporate.

During the manufacturing process, we add salt and sugar, focusing on our own taste. If necessary, add more chili - at this step it is more convenient to use ground reddish pepper, I used cayenne. We try it a couple of times and adjust it to suit ourselves. At the very end of cooking, add garlic, peeled and passed through a press. Boil for another 10 minutes.

Pour into sterilized jars and seal immediately - you can turnkey or use screw caps. In any case, tin lids must be boiled for 1 minute and kept in hot water until sealed. Then we turn the preservation upside down, wrap it up and leave it like that until it cools completely.

Adjika prepared in this way, without vinegar, is perfectly stored all winter. The containers must be kept in a cool place, ideally in the cellar or refrigerator. Have a delicious winter!

spicy adjika with apples for the winter without vinegar, p/o, video.

spicy adjika with apples for the winter without vinegar, p/o, video.

Ingredients

• Tomatoes – 1.6 kg
• Apples (sweet and sour) – 5 pcs.
• Sweet bell pepper – 10 pcs.
• Medium onion – 10 pcs.
• Garlic – 10 heads
• Carrots – 500 gr
• Capsicum bitter – 10 pcs.
• Parsley – 1 bunch
• Vegetable oil – 500 g
• Salt - to taste

Short description

Step-by-step recipe with video of making spicy adjika with apples for the winter without vinegar. A fascinating recipe for making adjika with apples, try it, you might like it!

Video recipe