Raw adjika from tomato and garlic for the winter without cooking: recipes with photos and videos

Traditional Caucasian adjika - s alty and very spicy seasoning. Cooks and housewives have long since amended the classic recipe. Raw tomato adjika is especially popular. It preserves the whole complex of useful substances, vitamins. The ingredients taste great.

A few simple tips

Any raw adjika recipe includes s alt, hot pepper, garlic in various proportions. In addition to them, acetic acid and vegetable oil are sometimes used as preservatives.These ingredients create an environment in which the development of pathogenic microflora is slowed down. Subject to technological requirements, tomato adjika is stored for a long time, and therefore can be successfully harvested for future use. Store it in the refrigerator or cellar.

Preparing raw adjika for the winter from ripe, high-quality tomatoes. In the absence of heat treatment, such a requirement looks quite reasonable. In some versions, tomatoes are blanched by soaking in hot water for several minutes. After that, the skin is removed, and the pulp is crushed.

Hot pepper is prepared depending on the selected recipe. For adjika, close in spiciness to the classic version, only the stalk is removed, leaving the internal partitions and seeds.

You can get even more spiciness from dried peppers. Peel hot peppers with rubber gloves to protect hands from burns.

The container in which the workpiece will be stored has special requirements.Before preparing raw adjika, sterile jars should be prepared. The dishes in which the ingredients will be mixed must be enameled or plastic. Even mixing the sauce is recommended not with a metal spoon, but with a wooden spatula.

The rest of the cooking process is quite simple and does not take very much time.

The best recipes for tomato adjika

Recipe 1

This version of the classic adjika is not spicy, which is why it is suitable for any occasion. The recipe requires 5 kg of tomato.

For cooking, prepare:

• tomatoes - 5 kg;
• bell pepper - 2 kg;
• garlic - 300 g;
• horseradish root - 250 g;
• hot pepper - 2 pods;
• white wine vinegar - 300 g;
• sugar - 2 tbsp. l.;
• s alt - 1 tbsp. l.

Tomatoes are washed and cut into 4 parts and thrown back on a sieve to drain excess liquid. Washed and de-seeded sweet peppers are cut into small pieces. The garlic is peeled and minced. Horseradish root rubbed on a grater. Hot peppers are de-seeded and finely chopped.

Tomatoes and peppers are conveniently chopped with a vegetable cutter, meat grinder or blender. Horseradish, hot peppers, garlic are added to them and all the ingredients are ground again. S alt and sugar are added to the mixture, adjika is left to rest for 30 minutes. At the end, vinegar is poured in, mixed thoroughly and packaged in jars. Close with nylon or metal lids.

Store in the refrigerator or cellar. The temperature should not exceed 6-8 degrees. It turns out a tasty, fragrant, not too evil seasoning that can be used as a sauce for main dishes, or as an independent snack.

Recipe 2

This recipe is a fairly spicy seasoning, which is prepared by pickling. Raw adjika in Armenian from tomato and garlic for the winter without cooking is prepared quickly enough. But it is removed for storage only after 14-15 days, at the end of the fermentation of the workpiece.

During these two weeks, stir the sauce regularly and remove the resulting foam. The recipe is designed for a fairly large weight - 5 kg of tomato, so the fermentation container must be at least 10 liters in volume.

List of ingredients:

• tomatoes - 5 kg;
• hot pepper - 0.5 kg;
• garlic - 1 kg;
• s alt - ½ cup.

In this recipe for tomato adjika, all the ingredients are ground in a regular, or better, in an electric meat grinder.

Washed tomatoes cut into 2-4 parts, remove rough areas near the stalk. For grinding, use a vegetable cutter or meat grinder. We clean the garlic, grind it in a meat grinder, add to the tomato puree. In hot peppers, we remove only the stalk, without touching the seed chamber.

Chop the pepper in a meat grinder and add to the tomatoes. We mix everything, s alt. Cover with a cloth and leave to ferment for 15 days, stirring the sauce daily with a wooden spatula. At the end of fermentation, adjika is transferred to jars. Store adjika from tomatoes in the refrigerator. A feature of seasoning prepared in this way is the presence of a specific, sour taste characteristic of fermented products.

Important! Under the influence of s alt and acid, in the process of lactic acid fermentation, the vital activity of most microorganisms ceases, the presence of which usually leads to spoilage of vegetable preparations.

Recipe 3

This recipe has a milder taste than the previous one. Pickled adjika is prepared without heat treatment, retains all the valuable properties of vegetables. Keep in the refrigerator for a very long time. The recipe is designed for a solid workpiece - 5 kg of tomato. Dishes for fermentation need deep. In this option, you will need to chop a large number of vegetables.Making tomato adjika is more convenient using an electric meat grinder.

Required ingredients:

• tomatoes - 5 kg;
• sweet pepper, red - 2.5 kg;
• hot pepper - 300 g;
• garlic - 0.5 kg;
• s alt - 2 tbsp. l.

All vegetables are cleaned. The skin from the tomatoes can not be removed, but the rough areas are cut out. Seeds are removed from peppers. Ready-made semi-finished products are crushed in a conventional or electric vegetable cutter, s alted. The resulting puree is left in a pan for fermentation at room temperature. Stir occasionally and skim off the foam. After 3-4 days, the prepared adjika is transferred to sterile jars or bottles. When stored in the refrigerator, the container with the sauce can be closed with ordinary nylon lids.

The blank is used as a sauce for meat, fish. It is seasoned with soups, side dishes. Suitable for marinating meat and fish semi-finished products.

Recipe 4

Another version of the popular sauce. Raw adjika, the recipe of which does not require heat treatment and consists of traditional ingredients. Vinegar essence is added to them as a preservative. Seasoning is prepared quickly enough. Most of the time is spent preparing and cleaning vegetables.

For 5 liters of finished seasoning you will need:

• tomatoes - 3.5 kg;
• sweet pepper - 1.5 kg;
• hot pepper - 100 g;
• garlic - 150 g;
• s alt - 40 g;
• acetic acid 70% - 1 tbsp. l.

For this recipe, it is recommended to peel the tomatoes. To do this, they should be washed, make a cross-shaped incision on the skin.Place in boiling water for a few minutes, then transfer as quickly as possible to cold water. The skin comes off very easily. Large tomatoes are cut into quarters, simultaneously removing the seal near the stem.

Sweet peppers are cleaned, removing the stalk and seeds. Wash, let dry and cut into oblong strips. The same goes for hot peppers. If you want a spicier seasoning, you can leave the seeds on.

Garlic is peeled, all ingredients are ground together with tomatoes in an electric meat grinder or with a blender. S alt, vinegar are added to the resulting puree, everything is mixed and left for about an hour until the s alt is completely dissolved.

During this time, jars are sterilized. Tomato adjika is ready. It is packaged and stored in the refrigerator for storage. The blanks obtained in this way are stored well.

The taste of the product largely depends on the quality of the tomatoes, because all the ingredients remain raw and fully retain their taste characteristics.Before packaging, you can take a sample and, if necessary, make changes. This is often done if the sauce is unders alted or, on the contrary, seems too spicy. In this case, tomato puree can be easily added to this volume.

Changing the taste of raw sauce is easy enough. But it will become more saturated only after some time.

Preparing a recipe for a vitamin seasoning for the winter is not at all difficult. And its use in home cooking will saturate any dishes with the aromas of summer, give them bright spicy notes. Adjika is especially good with hot meat dishes and as an addition to potato side dishes, pasta. Meat and fish semi-finished products are marinated in it, added to soups and vegetable stews. The presence of a universal seasoning in refrigerators greatly simplifies the process of preparing a variety of dishes.

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