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Tomato adjika on burning winter without cooking

Spicy No-Cook Tomato Adjika for Winter

A versatile tomato and pepper sauce. No cooking needed, so the vitamins are preserved. A versatile condiment - it goes with meat, fish, and vegetable dishes, or spread it on bread. This adjika keeps in the fridge for 3 months or more, thanks to the antiseptic properties of horseradish.

Olga

Recipe author

Tomato adjika on burning winter without cooking

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Composition / ingredients

Servings:

Tomatoes

500

Bell pepper (red)

200

Garlic

Horseradish root

Hot chili pepper

White wine vinegar

Sugar

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 1 g

Fats 0 % 0 g

Carbohydrates 90 % 9 g

42 kcal

GI: 63 / 0 / 38

Cooking method

Cooking time: 45 min

Step 1:

Here's my favorite recipe for no-cook tomato adjika. Let's prepare the ingredients we need.
Step 2:

Wash the tomatoes, cut them into quarters, remove the tough core, and put them in a colander to drain.
Step 3:

Wash the bell pepper, remove the seeds, and cut it into large squares. Wash, peel, and grate the horseradish root on a fine grater. Peel the garlic and crush it in a garlic press or chop it finely. Wash the hot chili pepper (it's best to wear gloves), cut it lengthwise, remove the seeds, and chop it finely. Mine wasn't very hot, so I left the seeds in. In fact, depending on the heat of the pepper and your own taste, you can vary the amount of hot pepper.
Step 4:

Transfer the drained tomatoes to a deep bowl and blend them, add the bell pepper, blend, and stir the mixture with a wooden spoon.
Step 5:

Add the garlic, horseradish, and hot pepper to the tomato-pepper purée and blend again, then mix and set it aside to rest for 30 minutes. I should note that the sauce comes out a little runny, so if you like it thicker, you can drain off the excess liquid with a sieve.
Step 6:

Add salt, sugar, and vinegar to the rested mixture and mix thoroughly.
Step 7:

The adjika is ready!
Step 8:

Fill sterilized, cooled glass jars with the adjika, close them with metal screw-on or nylon lids, and put them in the fridge.
Step 9:

Leave a little out to taste.
Step 10:

Now you know how to make tomato adjika without cooking!

Adjika is a traditional Abkhazian hot condiment based on salt ground with hot chili pepper, garlic, and herbs. The word itself, translated from Abkhaz, means "salt." But over time, with additions and refinements from other peoples, adjika became the familiar hot sauce we love, still built on hot pepper, garlic, and salt, to which vegetable purée, sugar, vinegar, and so on are added. There are a huge number of ways to make modern adjika. It can be cooked and sealed in jars, or made raw and kept in the fridge. I like the latter better, since it keeps far more vitamins than heat-treated adjika.