Adjika without bell pepper without cooking for the winter

Spicy, fragrant, bright - simple, fast and very tasty! Adjika without bell pepper without cooking for the winter is another variant of the well-known Caucasian seasoning, which will perfectly complement dumplings, meat and fish dishes. If desired, you can diversify such adjika with different spices to your taste.

Snezhana

Recipe author

Adjika without bell pepper without cooking for the winter

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Composition / ingredients

Servings:

Tomatoes

Garlic

200

Horseradish Root

200

Sugar

Salt

1.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 2 g

Fats 0 % 0 g

Carbohydrates 82 % 9 g

49 kcal

GI: 89 / 0 / 11

Step-by-step cooking

Cooking time: 30 min

Step 1:
How to make adjika without bell pepper without cooking for the winter? Let's prepare the ingredients according to the list. Tomatoes for such harvesting can be used large, overripe, which are not suitable for pickling and other preservation, where beautiful small fruits are needed.
Step 2:
Tomatoes are carefully washed, cut into several parts, the place of attachment of the peduncle is cut out. If the skin of tomatoes is hard and thick, remove it by first dipping the fruits into boiling water.
Step 3:
My horseradish roots, clean and cut into circles. If the root is not very fresh, then it should be soaked for an hour in cold water.
Step 4:
Garlic cloves are cleaned from the films, cut off their tips on both sides.
Step 5:
All vegetables are passed through a meat grinder or crushed with a food processor into a homogeneous mass. Add sugar and salt, mix. We leave it for a couple of hours in a bowl (be sure to use dishes made of non-oxidizing material) so that the loose ones completely dissolve.
Step 6:
Adjika is ready. We lay out the mass in pre-prepared jars, washed and sterilized. We roll up the jars with lids. Horseradish is a good natural preservative, so there is no need to be afraid that such a seasoning will not be stored without the addition of vinegar. But after opening such a billet, it is still better not to store it for a long time, it does not necessarily have to deteriorate, but the seasoning will lose its "vigor". Keep the adjika in a cool place. Bon appetit!

How to calculate the number of cans, why banks explode and how to avoid it, as well as secrets and life hacks, read the article about preparations for the winter.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).

Adjika is one of the types of homemade preparations that are traditionally and classically made only from hot pepper. It can be red - from burning red, green - from burning green with the addition of fresh herbs and a variety of seasonings. All other types of adjika without pepper, in fact, are not. But everything changes in life, and now there is an adjika without pepper.

If desired, it can be made from absolutely everything: tomatoes, cabbage, zucchini, bell pepper. I cook it from tomatoes and garlic. But there are many other recipes for seasoning without adding such a component as pepper. Of course, this adjika will not turn out in the accepted concept of Caucasian, but in sharpness and piquancy it will not yield to the usual one. Since the workpiece is made without heat treatment, its components retain a maximum of useful substances. But such a spicy seasoning should be carefully included in the menu for those people who have stomach problems.