Recipes for raw adzhika from tomato and garlic without cooking for the winter
Traditional Caucasian adjika is a salty and very spicy seasoning. The classic recipe has long been amended by chefs and housewives. Raw tomato adjika is especially popular. It contains the entire range of nutrients and vitamins. The taste of the ingredients is perfectly felt.
A few simple tips
Any recipe for raw adjika includes salt, hot pepper, and 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. If the technological requirements are observed, 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 variants, the tomatoes are blanched by soaking in hot water for several minutes. After that, the skin is removed, and the pulp is crushed.
Hot peppers are prepared depending on the recipe chosen. For adjika, which is close in severity to the classic version, only the stem is removed, leaving the internal partitions and seeds.
You can get even more pungency from dried peppers. They clean hot peppers with rubber gloves to protect their hands from burns.
Special requirements are imposed on the container in which the workpiece will be stored. Before preparing raw adjika, you should prepare sterile jars. The dishes in which the ingredients will be mixed must be enameled or plastic. Even stirring the sauce is recommended not with a metal spoon, but with a wooden spatula.
Otherwise, the cooking process is quite simple and does not take very long.
The best tomato adjika recipes
Recipe number 1
This version of the classic adjika does not differ in sharpness, which is why it is suitable for any occasion. For the recipe, you need 5 kg of tomato.
To prepare, prepare:
- tomatoes - 5 kg;
- bell pepper - 2 kg;
- garlic - 300 g;
- horseradish root - 250 g;
- bitter pepper - 2 pods;
- white wine vinegar - 300 g;
- sugar - 2 tbsp. l .;
- salt - 1 tbsp. l.
Tomatoes are washed and cut into 4 parts and put on a sieve to drain off excess liquid. Washed and peeled sweet peppers are cut into small pieces. Garlic is peeled and minced. The horseradish root is grated. Hot peppers are removed from seeds 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 re-chopped. Add salt and sugar to the mixture, leave the adjika to rest for 30 minutes.At the end, pour in vinegar, mix thoroughly and pack it in jars. Closed with nylon or metal lids.
Store in a refrigerator or cellar. The temperature should not exceed 6-8 degrees. The result is a delicious, aromatic, not too evil seasoning that can be used as a sauce for main dishes, or as an independent snack.
Recipe number 2
This recipe is a fairly spicy seasoning that is prepared by the fermentation method. Raw Armenian-style adjika made from tomato and garlic for the winter without boiling is cooked 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, you should regularly stir the sauce and remove the resulting foam. The recipe is designed for a fairly large weight - 5 kg of tomato, so the fermentation tank should be at least 10 liters in volume.
List of ingredients:
- tomatoes - 5 kg;
- hot pepper - 0.5 kg;
- garlic - 1 kg;
- salt - ½ cup.
In this recipe for tomato adjika, all the ingredients are chopped in a conventional, or better - in an electric meat grinder.
I cut the washed tomatoes into 2-4 pieces, 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, remove only the stem without touching the seed chamber.
Grind the pepper in a meat grinder and add to the tomatoes. Mix everything, salt. 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 tomato adjika in the refrigerator. A feature of the seasoning prepared in this way is the presence of a specific, sour taste characteristic of fermented products.
Important! Under the influence of salt and acid, in the process of lactic acid fermentation, the vital activity of most microorganisms stops, the presence of which usually leads to spoilage of vegetable preparations.
Recipe number 3
This recipe tastes milder than the previous one. Pickled adjika is prepared without heat treatment, preserves all the valuable properties of vegetables. Stored in the refrigerator for a very long time. The recipe is designed for a solid preparation - 5 kg of tomato. Fermentation dishes need deep. In this option, you will need to chop a large amount of vegetables. It is more convenient to make adjika from tomatoes using an electric meat grinder.
Required Ingredients:
- tomatoes - 5 kg;
- sweet pepper, red - 2.5 kg;
- bitter pepper - 300 g;
- garlic - 0.5 kg;
- salt - 2 tbsp. l.
All vegetables are peeled. The peel from the tomatoes can be left on, but rough areas are cut out. The seeds are removed from the peppers. Ready-made semi-finished products are crushed in a conventional or electric vegetable cutter, salted. The resulting puree is left in a fermentation pan 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 and fish. It is seasoned with soups, side dishes. Suitable for marinating meat and fish semi-finished products.
Recipe number 4
Another variation of the popular sauce. Adjika is raw, the recipe of which does not require heat treatment and consists of traditional ingredients. Vinegar essence is added to them as a preservative. The seasoning is prepared quickly enough. Most of the time is spent on preparing and cleaning vegetables.
For 5 liters of ready-made seasoning you will need:
- tomatoes - 3.5 kg;
- sweet pepper - 1.5 kg;
- hot pepper - 100 g;
- garlic - 150 g;
- salt - 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, a cruciform incision should be made on the skin. Place in boiling water for a few minutes, then transfer to cold water as soon as possible. The skin comes off very easily. Large tomatoes are cut into quarters, simultaneously removing the seal near the stalk.
Sweet peppers are peeled by removing the stem and seeds. They are washed, allowed to dry and cut into oblong strips. They do the same with hot peppers. If you want a more spicy seasoning, then the seeds can not be removed.
The garlic is peeled, all the ingredients, together with the tomatoes, are ground in an electric meat grinder or using a blender. Salt, vinegar are added to the resulting puree, everything is mixed and left for about an hour until the salt is completely dissolved.
During this time, jars are sterilized. Adjika tomato is ready. It is packed up and stored in the refrigerator. The workpieces obtained in this way are well stored.
The taste of the product largely depends on the quality of the tomatoes, because all the ingredients remain raw and fully retain their flavor characteristics. Before packing, you can take a sample and, if necessary, make changes. This is often done if the sauce is not salted or, on the contrary, seems too spicy. In this case, you can easily add tomato puree to this volume.
Adjusting the flavor of raw sauce is easy. But it will become more saturated only after some time.
Preparing a vitamin seasoning recipe for the winter is not at all difficult. And its use in home cooking will saturate any dishes with the aromas of summer, giving them bright piquant notes. Adjika is especially good with hot meat dishes and as an addition to potato side dishes and 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 number of dishes.
