The adjika soul is a bitter pepper. Generously mixed with garlic, spices and salt, it makes the tongue burn and the heart laugh.
Spicy seasoning, born of the fiery Caucasus, can turn any piece of meat or ordinary flat cake into something magical, incredibly tasty. Fragrant seasoning is great for eating with meat dishes, fish or poultry. It can make piquant and interesting even traditionally fresh mashed potatoes.
By stirring up the appetite, the southern adzhika not only satiates, but brings great benefits to the body. Of course, any excess is fraught with troubles, so you should eat spicy garlic sauce without fanaticism. But regularly and moderately seasoning dishes with adzhika, one can not only endow them with a special taste, but also strengthen their health. Seasoning has a beneficial effect on digestion, stimulates the production of gastric juice, improves metabolic processes, is an excellent prevention of acute respiratory infections, improves immunity and energy, is a natural aphrodisiac.
Virtually all adzhika ingredients have a powerful healing effect on the body: herbs, spices, spices, bitter pepper. Thus, phytoncides and volatile substances contained in chili peppers suppress the pathogenic microflora, and they do not just prevent eating disorders and poisonings. Bitter pepper can even neutralize diphtheria or tubercle bacillus!
Adjika without tomatoes for the winter - the general principles of cooking
In the Caucasus, adzhiki use red or green bitter peppers for cooking. The hottest has a red vegetable. Adjika from it is very hot, good with fried or baked meat, although it goes well with rice and vegetables. The sauce based on green hot pepper has a milder taste, perfectly emphasizes the taste of stew, fish, poultry, vegetable casseroles. Recipes cooking adjika very much. In Russia, it is customary to prepare such an appetizer in the fall, making winter preparations. The Russian version of adzhika almost always contains tomatoes in its composition, which makes the taste of the dish not so sharp, more tender. But the traditional Georgian and Abkhazian cuisine, from which a unique appetizer came to us, does not tolerate any tomatoes. The maximum that a true Caucasian sauce allows itself is the tender tart plum pulp, which gives this adzhika variant a special aroma and sourness.
Cooking adjika without tomatoes for the winter is not at all difficult. All ingredients today are easily available and inexpensive.
Adjika without tomatoes for the winter - recipe 1
A simple recipe for adzhika without tomatoes for the winter “Traditional” includes two types of pepper: bitter and sweet. Traditional Caucasian seasonings complement the spicy taste with a rich, rich aroma.
• one and a half kilograms of sweet Bulgarian pepper (it is better to take varieties of the same color - green or red);
• 400 grams of hot red pepper;
• 300 grams of peeled garlic;
• one tablespoon of dill and coriander seeds;
• a tablespoon of ready-made seasoning “Khmeli-suneli”;
• three tablespoons of coarse salt;
• two tablespoons of vinegar 9%.
Method of preparation
First of all, you need to prepare thin surgical gloves (although you can take any plastic) and tune in to the fact that a pair of hot peppers can cause sore throats and even tears. Work better when the window is open so that the volatiles are not concentrated. Gloves are necessary, otherwise you can get a serious burn of the skin of the hands.
Prepare vegetables: wash and dry them. Peel the paprika by removing the tail, internal partitions and seeds. Seeds of hot peppers should be left inside the fruit. Garlic is better to take large, so as not to bother with his cleansing.
Vegetables two or three times to scroll through a small grate grinder, along with spices. The mass should be as homogeneous as possible. During the last tab, enter the salt. Fold the vegetable mixture into the pan, pour in the vinegar and over low heat, stirring occasionally, bring to the boil.
As soon as the mixture began to boil, it should be removed from the fire. It is impossible to boil vegetables.
For the winter, hot adjika without tomatoes should be decomposed into prepared sterilized jars and ordered.
Keep cans in a cool place. If there is a place for them in the refrigerator, it is not necessary to order, quite sufficiently dense capron lids and an additional portion of salt (for the whole volume - two tablespoons without a slide).
Adjika without tomatoes for the winter - recipe 2
Classic adjika without tomatoes for the winter “Male version” is prepared without sweet pepper. Her taste is sharper, burning - in general, quite masculine. Although this strong adjika can make even the most severe men shed a tear. Therefore, it is possible to soften the conditions: to replace part of hot pepper (about two-three hundred grams) with paprika.
• one kilogram of hot red chili peppers;
• a pound of large garlic;
• three-quarters cup of finely ground salt;
• half a cup of spice mix: hops-suneli, coriander, dill seed.
Method of preparation
Prepare vegetables: wash, dry, peel and peel the damaged parts, cut the stalks, remove the seeds.
Grind vegetables in a powerful blender or skip three times through a meat grinder. Grind coriander and dill seed with pepper and garlic.
Stir the mixture and season it with salt.
If desired, you can add herbs - dill, cilantro. They will give a fresher taste to the sauce, but change its color - adjika according to this recipe should turn out fiery red.
Boil the mixture is not necessary. Adjika is laid out in jars and stored in a refrigerator or cellar.
Adjika without tomatoes for the winter - recipe 3
Recipe adjika without tomatoes for the winter called "Red Georgian" is prepared from dry pods of bitter pepper. A special Georgian accent gives the sauce a traditional Georgian taste of frayed walnuts. Ingredients:
• one kilogram of dried pods of red hot peppers;
• two hundred grams of peeled walnuts;
• 50 grams of whole coriander seed;
• one hundred grams of “Hmeli-suneli” mixture;
• three hundred grams of garlic;
• four hundred grams of coarse salt.
Method of preparation
Dry the pods of red pepper with water and leave to soften for about an hour.
Prepare garlic and nuts by peeling them from husks and shells.
Grind pepper, nuts, garlic, seeds, and spices in a meat grinder through a fine grate.
Add salt, mix thoroughly.
It is not necessary to roll up such adjika and look for a cold place for it. The main thing is that the dishes should be tightly closed, otherwise the seasoning will dry. You can use cooked adjika without tomatoes for the winter for marinating meat before baking in the oven.
Adjika without tomatoes for the winter - recipe 4
A simple recipe for the Abkhaz adjika without tomatoes for the winter “Megrelian spicy” allows you to get an old seasoning, which the shepherds have been preparing since old times. Salt, pepper, garlic, dried cilantro - that's all you need to get a strong, tasty pasta.
• forty grams of dried pods of hot red pepper;
• the same amount of peeled garlic;
• one glass of coarse salt;
• one cup of dried green cilantro.
Method of preparation
Pour dried boiling hot pepper pods with boiling water and leave to soften for 8-10 hours. You can do it at night, and in the morning to get to work. Too much water should not be added: it should simply cover the pepper.
To soften the softened pepper from the stem and seeds. Work necessarily gloves.
Grind peppercorns in a meat grinder with garlic.
Add salt and cilantro to the paste, pre-milled in a meat grinder.
Dilute the resulting paste with the same water in which the pepper was soaked.
It turns out very sharp red winter harvesting. Such adjika without tomatoes for the winter is suitable for filling borscht and does not require special storage conditions. If you take not red, but green hot pepper and slightly change the recipe, adding greens to the adjika - cilantro, dill, celery, thyme, basil, then instead of red you get a green paste with a more interesting flavor.
Adjika without tomatoes for the winter - recipe 5
Amazing flavor has adjika without tomatoes for the winter “Abkhazian traditional”. The use of jeera and rare seasoning of ucho-suneli is obligatory if you want to get a taste of this particular sauce, and not its variations.
• thirty medium sized hot pepper stuff;
• one and a half heads of peeled garlic;
• one and a half tablespoons of salt;
• two tablespoons of Zira seeds (also called cumin);
• four tablespoons of coriander seeds;
• a tablespoon of dill seed;
• two tablespoons of ucho-suneli.
Method of preparation
Wash the pepper, remove the tails and change, allow for several parts.
Prepare the garlic by washing and peeling it. Too large slices cut.
Transfer the slices of pepper and garlic into a blender, grind to a paste.
Heat the coriander and jeera seeds in a dry frying pan. This should be done very carefully: do not allow the seeds to stick to the metal surface. Be sure to constantly stir. As soon as the zira and coriander begin to give off a rich, pleasant aroma, you need to pour them from the pan onto a plate and wait for it to cool.
When the heated seed mixture has cooled, add dill seed, utsho-suneli and grind everything in a mortar or grind in a coffee grinder.
Combine seasonings, pepper and garlic, salt and mix well.
At first, this paste will be very sharp, but gradually the excessive sharpness will go away, the taste of the adjika will become softer.
Adjika without tomatoes for the winter - recipe 6
Unusual taste and amazing aroma has adjika without tomatoes for the winter “Plum Special”. This tender, soft, slightly sour sauce is fantastic with meat. Keep it in the refrigerator. Ingredients:
• two kilograms of fresh plums;
• two hundred grams of garlic;
• two hundred grams of sugar;
• four hot red pepper stuff;
• two tablespoons of tomato paste;
• two tablespoons of coarse salt.
Method of preparation
Prepare jars: wash, carefully sterilize, not forgetting the lids.
Wash plums, remove bones.
Rinse the pepper, cut off the tails, remove the seeds. If you want to get a sharper taste, you can add more pepper.
Peel the garlic.
Grind in a meat grinder plums, peppers, garlic.
Stir the mixture well by adding salt, sugar, tomato paste, and put on the stove. After boiling, boil the adjika for 20 minutes, not forgetting to stir all the time.
Spread the adjika without tomatoes for the winter on the banks and roll up. To turn over hot cans, to cover with a dense blanket. When they are completely cool, rearrange the prepared sauce in the refrigerator or other dark cool place.
Adjika without tomatoes for the winter - tricks and useful tips
- If the spices and adzhiki spices are heated in a dry frying pan, the sauce will be more fragrant. The secret is that when heated, essential oils stand out, they will make the taste and aroma more vivid. The main thing - that the seeds are not burnt. Spread them on the warm bottom of the pan and heat gradually, stir all the time. The appearance of saturated odor - a signal to stop calcination. Spices need to pour into another container, after cooling, rub in any way and add to garlic.
- To thicken the sauce, you can add a couple of tablespoons of itho-suneli. To get such a seasoning in Russia is quite difficult. If possible, you need to bring spice from Georgia or Abkhazia. Another name for utsho-suneli is blue fenugreek.
- A little pepper in the oven will relieve the ready-made adjika from excess moisture: the sauce will be thicker, thicker. To dry the vegetable should be so. Peel, cut into large slices and put on a baking sheet, sprinkled with oil. Set the minimum temperature of the oven and cook the peppers for one or two days with the door open.
- Prevents a large amount of salt from souring the sauce. Salt is an excellent preservative, so do not feel sorry for her.
- For storing thick adjika without tomatoes for the winter, you can use the freezing method. Pasta can be expanded in molds and sent to the freezer. After freezing the sauce, you need to transfer the contents of the molds into separate bags and use as needed. This option will look good on the table - it is beautiful and original. The melted figures will turn into portions of fragrant sauce.
- Garlic is the main component of any adzhika along with hot pepper. The best garlic for making hot sauce is a large, clean, purple hue.
- In addition to cilantro, dill, zira, hops-suneli, Imeretinsky saffron, marjoram, savory, bay leaf, basil can be used for flavor. Russian cuisine is not as sharp as in the Caucasus. Therefore, very often the adjika recipe in the Russian version is complemented by tomatoes, carrots and even apples. This sauce is also very good, less spicy and incredibly fragrant.
- If adjika rub meat and bake, you get a fantastic crust - rosy, fragrant, tasty. You can additionally rub a piece of salt, pepper and put it in the fridge to marinate for several hours.