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Very many adjika recipes are based on the use of tomatoes. This vegetable is widely available in the fall season, its sweet and sour taste is excellently combined with hot spices. And it may seem that it is impossible to make delicious adjika without tomatoes. But this is absolutely not the case. It can be prepared with zucchini, plums, or bell peppers. Traditional adjika and completely combines only spicy and spicy ingredients. Adjika without tomatoes is also tasty and aromatic. It is a complete injustice to ignore such recipes. And you can get acquainted with them below in the article. In order to appreciate the seasoning, it is imperative to prepare it.
Adjika from zucchini
A feature of zucchini is a relatively neutral taste and delicate texture of the pulp. It is these characteristics that make it possible to obtain excellent adjika without tomato based on this vegetable. True, the recipe still includes a small amount tomato paste, which gives the sauce an attractive color and a special taste.
The composition of the product
Zucchini will be the basis of adjika. It should be used in an amount of 2 kg. In addition to the main ingredient, you will need hot peppers (2 pcs), 100 g of garlic, 400 ml of tomato paste. From preservatives and spices, vegetable oil (250 ml), 200 g of granulated sugar, 100 ml of vinegar and a little salt are required. Such a set of ingredients is quite accessible to every housewife, especially if she has her own vegetable garden.
Cooking squash adjika
You can cook adjika from zucchini literally in 40-50 minutes. During this time, even a person without culinary experience will have time to complete the following steps:
- Peel the zucchini from the skin, remove the seed chamber from it. If a young vegetable was chosen for cooking, then it can simply be washed and used along with the peel.
- Grind the zucchini with a meat grinder. In this case, it is worth taking care that a mesh with small holes is installed in the meat grinder. In this case, adjika will be more tender.
- All ingredients, with the exception of garlic, are placed in a large container for subsequent cooking and add 200-300 ml of water to them. Stew adjika for 20 minutes. During this time, you need to stir the mixture regularly and make sure that it does not burn.
- 5 minutes before cooking add finely chopped garlic to the resulting sauce.
- Preserve the finished product in small jars and store in a cool cellar.
In the proposed recipe, you can do without tomato paste by replacing it with fresh tomatoes in the amount of 1 kg. In this case, the adjika mixture will be liquid, which means that there will be no need to add water during cooking. Before the end of cooking, you must definitely try such a sauce and, if necessary, add granulated sugar and salt to taste. It is recommended to stew adjika from zucchini with tomatoes for 40 minutes.
Bulgarian pepper adjika
Bell peppers are the basis of many canned foods and sauces. This vegetable can also be used to make delicious adjika. Let's talk about how to do this in more detail.
Grocery list
Bulgarian pepper for adjika it is better to choose one color. It can be green or red, the sauce itself will be the corresponding color.The amount of the peeled vegetable should be 1.5 kg. In addition to sweet pepper, the product contains hot pepper 400 g. Garlic should be taken in an amount of 300 g. Seasonings and herbs will give a special flavor to the sauce: you should use a ready-made mixture of spices "Khmeli-suneli", dill and coriander seeds (1 tbsp. L each spice). Salt and vinegar 9% are added in 3 and 2 tbsp. l. respectively.
Cooking method
Having decided to cook adjika according to this recipe, you need to be prepared for the fact that you will have to fiddle with hot pepper. Its volatiles can cause runny nose, tears and sore throat. The slightest wound on the skin of the hands can become the center of pain when pepper gets on its surface. You can protect yourself with gloves. An open window will provide the necessary air circulation and will not allow the accumulation of these very volatile substances in the room.
After ensuring all protective measures, you can start cooking adjika:
- Wash all vegetables thoroughly. Remove grains and internal partitions, stalk from bell peppers. From the surface bitter peppers you need to remove the stalk, and leave the inner grains.
- Chop the prepared peppers and peeled garlic "in mashed potatoes". For this, it is better to use a blender, but in its absence, a meat grinder may also work. On a meat grinder, you need to install a grid with small holes and twist the vegetables several times.
- It is also recommended to pass the necessary spices through a meat grinder along with vegetables. Such a measure will make it possible, even with the help of a meat grinder, to obtain a homogeneous, delicate mixture of vegetables for cooking adjika.
- Add salt and vinegar to the puree of vegetables and spices. Carefully transfer the mixture and transfer to a large container. Put it on fire and bring to a boil. You do not need to boil the mixture. This will preserve the beneficial properties of the products.
- Place hot product in clean jars and close tightly with a lid. Store it in a cool place.
This method of preparation allows you to quickly prepare delicious adjika for the winter, preserving in it all the best, natural, useful substances of fresh products.
Plum adjika
Adjika without tomato can be cooked using plums. The recipe for such a winter preparation is not used by many housewives, in vain fearing that the taste of the sauce will be inappropriate in combination with traditional dishes. But, in order to fall in love with plum adjika, you need to try it at least once.
List of ingredients
The plum flavor is dominated by sweet and sour notes, but this does not mean that the cooked adjika will look like jam. So, 200 g of garlic and 4 hot peppers are added to 2 kg of fruit. One recipe also includes 2 tbsp. l. salt and tomato paste, 100 g granulated sugar. A mixture of all these products will allow you to get a very delicate, moderately sweet and moderately spicy adjika with pleasant notes of sourness.
Cooking procedure
The advantage of plums is the homogeneous consistency of the pulp, which makes it possible to prepare an extremely delicate sauce. You can make it like this as follows:
- Wash the plums thoroughly. Remove moisture from their surface with a towel or wait until they dry themselves, then remove the bones from the inside.
- Wash the hot pepper, remove the stalk and seeds. More spicy adjika can be obtained if the grains inside the pods of hot pepper are preserved.
- Peel the garlic and grind it together with the plums and pepper in a meat grinder. The mixture can be ground several times until the desired consistency is obtained.
- Add tomato paste, salt and sugar to the resulting puree. Stir the mixture and transfer it to a cooking container. Put on fire and boil for 20 minutes.
- Arrange the hot product in jars and roll up.
Plum adjika in its taste and nutritional qualities, it is several times superior to purchased sauces and ketchups. It goes well with fish and meat dishes, making their taste bright, rich and unique.
Fresh adjika for the winter without tomatoes
Many adjika recipes without tomatoes do not include heat treatment. Salt, sugar and vinegar in their composition are natural preservatives that keep the product fresh for a long period of time. So, the recipe below is based on the use of several natural preservatives at once. With their help, you can cook very tasty and healthy adjika for the winter.
List of products
Adjika without cooking can be made from 2 kg sweet bell peppers, 300 g garlic and 6-8 hot pepper pods. Of the preservatives, the product contains salt and sugar, 1.5 tbsp each. l., as well as 9% vinegar in an amount of 150 ml. Such proportions of ingredients allow you to prepare a spicy, spicy adjika quickly and easily.
Cooking recommendations
The process of cooking adjika without tomatoes will take no more than half an hour. During this time, the following manipulations can be done without much effort:
- Wash and remove bell peppers from seeds. Cut them into small pieces.
- Wash hot peppers, remove the stalks from their surface.
- Peel the garlic.
- Grind the garlic and two types of peppers with a meat grinder. Add vinegar, salt and sugar to the mixture.
- After mixing thoroughly, cover the mixture with a lid and incubate at room temperature for 10 hours.
- After the next stirring, put the adjika in jars and cover with a nylon lid.
- Adjika should be stored without tomatoes in the refrigerator.
Such spicy adjika will become a real treasure of vitamins that will be especially needed in winter. The lack of cooking will keep the freshness and benefits of natural products. The prepared sauce will perfectly complement meat dishes. It can be used, among other things, for marinating kebabs.
Traditional adjika made from dried peppers
Many gourmets know that the traditional Abkhaz adjika is prepared only for their pungent, spicy ingredients, herbs and salt. Moreover, the amount of salt in the primary recipe was 50% of the total weight of the finished product. Relatively neutral flavors such as tomatoes, squash and bell peppers are today only used to "soften" this seasoning. It is almost impossible to buy traditional adjika in a store, since the manufacturer focuses on a wide range of consumers, and this product is designed only for real men who love sharper.
Necessary products
Adjika acute, Abkhazian made from dried hot pepper. For one recipe, you need to use 500 g of this ingredient. It will be supplemented with 200 g of garlic, 100 g of coriander seeds and a mixture of seasonings "Khmeli-suneli", in the amount of 50 g. Salt is used only large, table salt. Its amount depends on the consistency of the prepared main product mixture.
Cooking process
Traditional recipes for adjika without tomatoes are prepared in a special way, as it was done for a long time by shepherds who graze sheep on the mountain slopes of Abkhazia. Not every housewife manages to immerse herself in the atmosphere of those times and reproduce the recipe. We will try to help in this difficult matter. So, for the preparation of traditional adjika, it is necessary:
- Washed and peeled hot pepper, peeled from seeds and stalks, rub it thoroughly. It is better to do this with a meat grinder, however, you need to twist the pepper many times to soften it. The result should be a fairly thick and dense homogeneous mass.
- After the pepper, twist the garlic.
- Combine garlic and seasonings with hot pepper.
- Add salt to the mixture. It may take 1-2 tbsp to get started l. of this ingredient. After stirring, some more salt is added to the mixture. The result should be a very salty and spicy, thick paste.
- The product should be laid out in small jars. It is better to store the spice in the refrigerator.
Traditional adjika is a seasoning not only for "harsh" men, but also for all spicy food lovers. In small quantities, it can be added to soups or meat dishes, salads. At the same time, it is important to remember about the high concentration of salt, so that the cooked goodies are moderately salty.
Above in the article, the most original recipes for adjika without tomatoes are proposed. You can supplement the variety of options with another recipe, a description of which is offered in the video:
Conclusion
Adjika without tomatoes can be very tasty and healthy. Everyone who has tasted it at least once knows about it. Replacing tomatoes in seemingly familiar recipes can be courgettes, pumpkins, bell peppers or plums. The traditional version of the preparation of this seasoning is completely based on the use of only burning ingredients. Such a wide variety of cooking options allows you to choose the best recipe for each family. The task of a good housewife is only to cook adjika according to the chosen recipe correctly.
