Adjika from tomato without garlic with horseradish

Content

1 Cooking principles
2 Traditional recipe
3 Adjika with horseradish
4 Adjika from green tomatoes
5 Adjika "Original"
6 Adjika from zucchini
7 Mild appetizer
8 Adjika with eggplant
9 Spicy adjika
10 Adjika with onions
11 Conclusion

Adjika without garlic for the winter is prepared by adding tomatoes, horseradish, bell pepper. Depending on the recipe, the list of components and the preparation order may vary. With horseradish, you can add spice to the sauce. Adjika turns out to be sweeter, where apples, zucchini or eggplants are present.

Cooking principles

To make adjika especially tasty, you need to adhere to the following recommendations:

the main components of adjika are tomatoes and peppers;
horseradish, coriander, hop-suneli and other seasonings help to improve the taste of the dish;
the maximum of useful substances is contained in homemade preparations obtained without cooking;
due to tomatoes, the dish acquires a more sour taste;
fleshy ripe tomatoes are chosen for cooking;
carrots and peppers help make the sauce sweeter;
hot peppers are used fresh;
if you leave the seeds in the pepper, then the sauce will turn out to be even more spicy;
if the dish is prepared without garlic, horseradish, onions or spices must be added;
when interacting with hot peppers or horseradish, it is recommended to use gloves;
for winter harvesting, it is recommended to heat the vegetables;
it is better to roll adjika in sterilized jars;
adding vinegar will help to extend the shelf life of the blanks.

Traditional recipe

Adjika according to the classic recipe does not require cooking. You can prepare such an appetizer with a minimal investment of time:

Tomatoes in the amount of 3 kg are dipped in boiling water for several minutes. This will separate the skin. Large tomatoes should be cut into pieces.
Sweet pepper (1 kg) is also cut into two parts, the stalk and seeds are removed.
Prepared tomatoes and bell peppers are passed through a meat grinder. To prepare adjika, you will need hot red pepper (150 g). It is also minced using a meat grinder.
If too much juice is produced when processing tomatoes, it should be discarded.
Sugar (3 tablespoons) and salt (1/2 cup) are added to the resulting vegetable mixture.
Vegetables are refrigerated for a day.
If necessary, you can add spices or herbs to the dish.
The prepared sauce is poured into jars. If the blanks are intended for the winter, then they are pre-sterilized.

Adjika with horseradish

Adding horseradish root will help you get a spicy snack. The process of cooking adjika from tomatoes without garlic with horseradish consists of several stages:

Ripe tomatoes (2 kg) are dipped in boiling water and peeled off.
The root of fresh horseradish is peeled and cut into pieces.
Sweet peppers (1 kg) are cut into pieces, removing the stalks and seeds.
The prepared components are passed through a meat grinder.
Little by little, ground black pepper is added. It is very important to control the taste so that the adjika does not turn out too hot.
Horseradish root is chopped in the same way.
All components are mixed, gradually a glass of 9% vinegar is poured into the vegetable mixture.
The container with the vegetable mixture is covered with plastic wrap and left to infuse for several hours.
The prepared sauce is poured into jars.

Adjika from green tomatoes

The appetizer acquires the original taste after adding green tomatoes. Adjika from tomato without garlic, it will taste good, with sour notes.

With the help of a green tomato, the pepper will be perceived less spicy.

To prepare adjika, take one bucket of green tomatoes. Since these are unripe vegetables, you do not need to peel them off, just cut out the stalks. Green tomatoes are minced.It is recommended to cut too large tomatoes beforehand.
Hot peppers (6 pcs.) Are cleaned of seeds and stalks. The seeds can be left if you want to get a sharper adjika. Pepper is passed through a meat grinder in the same way.
The resulting vegetable mass is mixed. Add more pepper if needed.
Add a glass of horseradish, salt and olive oil to adjika.
The finished sauce is laid out in jars.

Adjika "Original"

You can get homemade preparations with an unusual taste according to the following recipe:

Sweet peppers (1 kg) are cleaned of stalks and seeds.
In large tomatoes (2 pcs.), The stalks are cut out.
Sweet peppers are cut into small pieces, tomatoes can be cut arbitrarily. Chili peppers (2 pcs.) Cut into rings.
The resulting components are mixed in one container.
Walnuts (130 g) are fried in a pan. Stir them periodically to avoid scorching. When the nuts have cooled, they are peeled, crushed and added to the vegetable mixture.
The next step is to prepare the seasonings. Cumin, coriander, suneli hops, paprika are placed in a frying pan. Seasonings are taken in 1 tsp. The resulting mixture is fried for 2 minutes.
Seasonings and chopped horseradish root (20 g) are added to adjika.
The final mixture is ground in a blender or meat grinder. In this case, the vegetables should remain in pieces.
The vegetable mass is placed on low heat, after adding vegetable oil, salt (2 tsp), sugar (1 tsp) and chopped cilantro (1 bunch).
In this state, the adjika is left to cook for half an hour.
The finished snack is placed in jars or served at the table.

Adjika from zucchini

Spicy adjika is not always good for the stomach. You don't need to add garlic or horseradish to make a delicious sauce. Adjika with the addition of zucchini acquires an unusual taste:

Tomatoes (1 kg) are dipped in boiling water for a few minutes, after which they are peeled off. The vegetables are then mashed using a blender. Add 2 tbsp to the vegetable mass. l. salt.
Turn a little hot pepper through a meat grinder to taste and leave it in a separate container.
Zucchini (2 kg) is peeled and seeds removed. Young vegetables are also taken, then you can immediately cut them into several parts. Zucchini is turned through a meat grinder.
Fresh herbs (parsley or cilantro) are passed through a meat grinder, added to a container with hot pepper.
Prepared vegetables are mixed with the addition of sugar (1 cup) and sunflower oil (250 ml).
Put the container with the vegetable mass on a slow fire, gradually bring the vegetables to a boil.
Half an hour after boiling, pepper and herbs are added to the adjika.
The finished snack is laid out in banks.

Mild appetizer

To get adjika with a mild taste, you should discard the components that give the dish spiciness. You can prepare it according to the following recipe:

Ripe tomatoes (3 kg) are dipped in boiling water for a few minutes, after which the skin is removed and cut into pieces.
Bell peppers (10 pcs.) Are also cut, while removing the seeds and stalks. Do the same with hot peppers (4 pcs.).
Carrots (1 kg) must be peeled and diced.
The next step is to prepare the apples. For adjika, you need 12 green apples with a sweet and sour taste. The apples are cut into several pieces, removing the seed pods.
All prepared vegetables are passed through a meat grinder. Hot peppers are added with caution, it is imperative to check the vegetable mixture for taste.
The vegetable mass is placed in an iron or enamel container and put on fire. When the sauce starts to boil, turn the heat down. After boiling, adjika is cooked for an hour. Stir the vegetable mixture to avoid burning.
10 minutes before removing the sauce from the heat, add olive oil (1 cup), vinegar (150 ml), salt (2 tablespoons) and sugar (150 g) to the mixture.
Until the dish has cooled down, it must be laid out in jars.

Adjika with eggplant

Instead of zucchini for homemade preparations, you can use eggplant.

In this case, the recipe for adjika will take the following form:

Ripe tomatoes (2 kg) are cut into pieces and the stalk is cut out.
Bell peppers (1 kg) should also be chopped and seeds removed.
Eggplants (1 kg) are pierced with a fork in several places and placed in the oven for 20 minutes. Preheat the oven to 200 degrees.
Sweet pepper is passed through a meat grinder.
Vegetable oil is added to an enamel container and bell peppers are placed in it. I fry the vegetables until the liquid evaporates.
Tomatoes are chopped through a meat grinder, added to a saucepan and brought to a boil.
The eggplants are peeled, after which the pulp is twisted with a meat grinder. The resulting mass is added to the pan.
The vegetable mixture is brought to a boil, after which the adjika is stewed over low heat for 10 minutes.
Add 2 tablespoons of salt and 1 tablespoon of sugar to the finished vegetable mass, as well as spices to taste.
Hot sauce is poured into jars.

Spicy adjika

You can prepare adjika with a unique taste according to the following recipe:

Tomatoes (1 kg) of the "cream" variety must be cut into pieces. It is not necessary to peel them off.
Bulgarian pepper (2 pcs.) Is cut into pieces, seeds and stalks are removed.
Sweet and sour apples (4 pcs.) You need to peel and remove the seed pods. It is best to cut the apples into 4 pieces.
Prepared apples are placed in a container and poured with wine (1 glass) and sugar (1 glass). The wine should completely cover the apples. Leave the container in this state for 10 minutes.
Apples in wine are mixed and placed on the stove. The sugar must dissolve completely. It is recommended to stir apples with a wooden spoon.
Apples are chopped in a blender to create a puree consistency.
Place the applesauce on the stove again and add the rest of the vegetables. The mixture is brought to a boil and then removed from heat.
After cooling, the adjika needs to be chopped again in a blender.
The finished snack is laid out in jars, which are pre-sterilized.

Adjika with onions

Homemade preparations are especially aromatic if you add onions and spices during the cooking process:

Tomatoes (2 kg) are dipped in boiling water, after which the skin is removed.
Three apples need to be peeled from seeds and peels.
For cooking, choose a strong onion (0.5 kg) and remove the husk from it.
All prepared vegetables are chopped in a blender.
Salt and sugar are added to the mixture.
The vegetable mass is put on fire and brought to a boil.
Ground red and black pepper (no more than ½ teaspoon), cinnamon, bay leaf, cloves are added to adjika.
Then the sauce must be stewed for 40 minutes.
10 minutes before cooking add 9% vinegar (80 ml).

Conclusion

Adjika is a popular variety of homemade products. To prepare it, you will need tomatoes, peppers and other ingredients. Depending on the recipe, a delicious sauce can be made without boiling. For winter harvesting, it is recommended to heat the vegetables.

The most original adjika recipes include apples, zucchini and eggplant. Chili peppers and spices help to spice up the sauce.

Spicy adjika without garlic