Adjika is an incredibly tasty and healthy vegetable snack, especially if it has not been cooked. Therefore, in order to preserve vitamins as much as possible, housewives prefer to prepare raw adjika for the winter. But how to do it right?
Raw adjika for the winter - general principles of cooking
Adjika is an appetizer (sauce, seasoning) of chopped vegetables with a spicy taste. The classic recipe consists of hot pepper with garlic and salt, which was ground in a mortar. The process is long and laborious. But today it is much easier to cook, so there are kitchen assistants who will cope with the task in two accounts.
What can grind ingredients:
• Blender. Conveniently, quickly, it turns vegetable puree. When grinding with a blender, the color of the mass changes due to the grinding of the bones, and the adjika may become pale.
• Meat grinder. Heterogeneous mass, visible pieces of vegetables, possible delamination of the liquid. But it has a beautiful, rich color.
Adjika turns out better if the mass is heterogeneous, so for cooking it is better to use a meat grinder than a blender.
Despite the fact that all the ingredients are used fresh, in the manufacture of raw adjika for the winter it is very important to observe sterility. Cooking utensils should be thoroughly washed with baking soda or rinsed with boiling water. All vegetables are well washed and dried, laid out on towels. Very often adjika sours due to drops of raw water or sorinok.
Recipe 1: Raw adjika for the winter in Georgian
This is a classic version of the snack, which is characterized by strong spice. Not everyone can consume the sauce in its pure form. But on the other hand, it is excellent for meat, broths, soups, main dishes, and can also be used as an ingredient in the preparation of other sauces, including vegetable raw adzhika for the winter.
• hot pepper 1 kg; • 0.15 kg of garlic;
• salt 0.05 kg;
• Coriander 10 gr.
For the classic raw adzhika for the winter you need to podvodylit pepper. This can be done in the sun or in the oven. A delicious sauce turns them smoked on the coals of the pods. Although if desired, you can use raw pepper. In mass production, they have been doing this for a long time.
Free hot pepper from the entrails, cut off the tip. Garlic peel. Scroll all together through a meat grinder, add coriander and salt. Let stand for several hours, periodically mixing the sauce to dissolve the salt and the manifestation of taste. Arrange the mass in jars, put in the refrigerator.
As seasoning, you can also use cumin, fennel, basil. Some housewives simply add a couple of spoons of hops-suneli powder, which consists of fragrant oriental spices, to the sauce.
Recipe 2: Raw adjika for the winter with bell peppers
The sauce made according to this recipe is not as spicy as the previous one, it has a wonderful aroma of fragrant garlic. It is better to cook from ripe, red vegetables, then raw adjika for the winter will get a beautiful color.
• 2 kg Bulgarian pepper;
• acute 0.5 kg;
• garlic 0.3 kg;
Peppers and garlic to clear, cut, chop through a meat grinder. Salt, stir and pour into sterile jars. You can close the sauce with both metal and nylon covers. Keep refrigerated.
This adjika can also serve as a dressing for soups and borscht. It well preserves the fresh taste of Bulgarian pepper until the spring and can be an alternative option to freeze.
Recipe 3: Raw adjika for the winter with greens
Also this recipe has a second name - adjika dill. A fragrant snack, the burning taste of which will warm in the cold, and the aroma of greenery will remind you of summer.
• dill 0.2 kg;
• parsley 0.1 kg;
• 0.25 kg of garlic;
• 0.5 kg hot pepper; • Bulgarian 1.5 kg;
• salt 3 spoons.
To save raw adjika for the winter, it is important to treat the greens well. To do this, it is washed in several waters and dried thoroughly. Thick stalks of parsley and dill can be removed immediately.
Peppers and garlic are peeled, scrolled in a meat grinder, mixed with greens. The sauce is seasoned with salt and left for several hours to dissolve. Then adjika is decomposed into jars and removed for storage. Adding fragrant spices is undesirable, as the aroma of garlic and fresh herbs is quite pronounced. But if you want, you can add a bunch of cilantro and basil.
Recipe 4: Raw adjika for the winter with tomatoes
Adjika with tomatoes is perhaps the most popular recipe for modern hostesses. Tomatoes are actively used for sauces, and their taste is combined with absolutely any dishes.
• tomatoes 1.5 kg;
• hot pepper 0.5 kg;
• 0.1 kg of garlic;
• horseradish 0.1 g;
• Salt 0.05 kg.
The most difficult in this recipe is the preparation and grinding of horseradish, as the root is vigorous and causes tearing. If possible, it is better to do it in the air, for example, on the balcony or in the yard. Clean horseradish need to quickly, keeping away from the face. Then cut into pieces and grind through a meat grinder. Clean in a sealed container or plastic bag, by the way, you can grind it directly into it, tied to the exit of the meat grinder.
All vegetables thoroughly washed and prepared in grinding in a meat grinder, chop. Then pour the salt and prepared horseradish. Mass stir. Adjika is ready. It will remain poured into prepared banks and sent to the refrigerator.
Recipe 5: Raw adjika for winter green
Are there green tomatoes left? A good housewife does not lose anything! From green tomatoes, you can make a wonderful raw adjika for the winter, the taste of which will be difficult to guess about the composition.
Ingredients: • green tomatoes 3 kg;
• green hot pepper 0.4 kg;
• garlic 0.2 kg;
• bunch of cilantro;
• horseradish root 0.2 kg.
First you need to thoroughly wash the coriander so that she has time to dry well. Pepper, horseradish and garlic cloves clean. Scroll the tomatoes in a meat grinder mixed with the other ingredients. The mass should get thick. Mix everything thoroughly, add salt if desired. Spread out on small cans, cork the lids and put in the fridge. Adjika can be stored in the basement, if the temperature in it is not higher than 6 ° C.
Recipe 6: Raw adjika for the winter with nuts
Walnuts give the sauce a spicy taste and unusual flavor. They can be added raw, but it is better to pre-fry in a dry frying pan or dry it in the oven. This will not only improve the taste of the finished raw adzhika for the winter, but also kill the microbes that could settle on the surface of the nucleoli.
• hot pepper 0.5 kg;
• Bulgarian 1 kg;
• tomatoes 1 kg;
• nuts 0.2 kg;
• garlic 0.2 kg;
Peel all peppers, cut into chunks. Remove the stem from the tomatoes and cut them into pieces. Peel the garlic. Grind everything together with prepared nuts, salt to taste, spread on dry cans, tightly corked and put away for storage.
Recipe 7: Raw adjika for the winter with apples
This sauce is not very spicy, has a savory taste. For cooking, it is better to use sour apples of green varieties, for example, Semerenko. It is not necessary to prepare the sauce with imported, and especially imported fruits, as there may be problems with its preservation. The usual aspirin will serve as a preservative in this raw adjika for the winter.
• tomatoes 3 kg;
• apples 1.2 kg;
• 3 tbsp. l salts;
• aspirin 5 tablets;
• garlic 0.2 kg.
Apples need to be washed, peeled, cut into slices, freeing the stub and seeds. Wash tomatoes, cut into pieces under the tab in a meat grinder. Garlic cloves are also peeled. All scroll in a meat grinder, salt and add aspirin. Then let the sauce stand for a few hours. Periodically need to stir the mass. When aspirin dissolves, you need to decompose the raw adjika for the winter in the fridge, pre-spreading the jars.
Recipe 8: Raw adjika with ginger and basil for the winter
Incredibly fragrant and healthy sauce with a unique ginger flavor. For the preparation of raw adjika for the winter you need a fresh and juicy root, but if you can’t get it, you can use dry powder.
• 0.3 kg hot peppers;
• 1 kg Bulgarian;
• tomatoes 1.2 kg;
• ginger 80 gr .;
• basil 1 bunch;
• salt 2 spoons;
• garlic 0.22 kg.
Pre-peel the ginger root with garlic. Remove the insides from the peppers. Basil thoroughly washed and dried. Twist through a meat grinder all the ingredients, ginger root should be skipped last. He has tendons that can be wound on a knife, which would entail disassembling a meat grinder in the middle of work.
Mix the crushed mass, add salt, let stand until complete dissolution. Then spread out the fragrant snack in prepared cans and store them in the refrigerator.
Recipe 9: Raw adjika for the winter spicy tomato
This recipe has a high concentration of preservative ingredients - garlic and hot pepper. Tomatoes for this sauce, it is desirable to choose fleshy and sweet. Then he will surely please his taste.
• 2 kg of tomatoes;
• bitter pepper 0.8 kg;
• 0.5 kg of garlic;
Pepper and cut into pieces for twisting. Garlic peel. Wash tomatoes, dry, cut into pieces. Grind everything together in a meat grinder, salt. Insist at room temperature for 3 hours, then decompose into prepared jars and store.
Raw adjika for the winter - tips and useful tips
Crude adjika is good because it prepares very quickly. But its main problem is the tendency to sour. At the same mistress, each party may be different. Several factors can affect souring, but there are some valuable tips that can help you avoid this. • The more adjika contains sharp and pungent additives, the less chance it will turn sour. But if in doubt, you can always add a little vinegar or aspirin. Enough for 1 tablet per liter.
• If tomatoes go into raw adjika for the winter, it is better to choose fleshy vegetables. If the tomatoes are watery, then you need to scroll through them separately and drain the settled liquid.
• If overripe tomatoes are used, they can be crushed separately, boiled for a couple of minutes, cooled and then cooked according to the recipe.
• Stir the sauce preferably with a wooden spoon. And it is desirable to generally protect the vegetables from contact with oxidizable metals.
• Raw adjika for winter should be stored in sterile jars. But the sauce is also well worth the plastic bottles that need to be washed with baking soda and dried.
• To prevent mold from forming, you must powder the mustard powder or pour in a little oil.
• It is better to work with hot peppers in gloves, as it can leave a burn on the skin of the hands.
But the main secret of delicious and well-stored raw adjika for the winter is high-quality vegetables. They should not be overripe, with lesions and traces of rot. Even if the vegetables are small wormholes, you should not use it. It is better to postpone for sauces with heat treatment.