Adjika with salicylic acid without cooking. Homemade adjika: simple recipes. Raw adjika: what is the use

- This is the good old sauce, which is prepared from year to year in almost every family. And each chef has his own secrets of this wonderful preparation, which just goes perfectly with meat, poultry, fish and even ordinary sausages gives a piquant taste. If you have never cooked adjika before, do not delay and do it immediately using our recipes.

Adjika with aspirin for the winter.

It is good because it does not need to be cooked and during the entire period of storage it retains the taste and smell of fresh vegetables. It's something, try it!

And before we move on to the recipe, I want to say a few words in defense of aspirin (acetylsalicylic acid). Doctors and scientists have long been arguing about the dangers and benefits of this acid. It is prescribed for the prevention and treatment of heart disease, and is prohibited for stomach ulcers. Be that as it may, you are unlikely to be able to eat a bucket of aspirin with adjika. And please do not self-medicate after reading this paragraph. Everyone, we're ready!

Ingredients:

tomatoes - 4 kg

Bulgarian pepper - 1 kg

hot pepper - 3-5 pcs

garlic - 2-3 heads

salt - to taste

aspirin - 20 tablets

Recipe.

For adjika, take the reddest and most fleshy tomatoes. Of course, always homemade or local harvest, not imported. The redder the tomatoes, the brighter the adjika. The denser the tomatoes, the thicker it is. Ground pepper is also recommended to choose red or orange, but this is exclusively for the color of adjika. The color of the sweet pepper does not affect the taste of this popular hot sauce. It is not recommended to add chopped greens to this adjika so that it does not ferment. You can add a pinch of fresh herbs to adjika directly in the gravy boat before eating.

You can take any ratio of products - add more bell pepper or tomatoes, do the same with garlic and hot peppers.

And now the important point. Aspirin in this adjika acts as a preservative and is added in the proportion of 40 tablets of aspirin (acetylsalicylic acid) per 10 liters of the finished vegetable mixture.

Wash vegetables, remove stems and seeds, cut into small pieces. Handle hot peppers carefully. It is best to cut it with gloves so as not to get a dry burn.

By the way, since we are talking about gloves, here's a tip for you to note. It is very convenient to use powder-free dental examination gloves in the kitchen. Especially when cutting fish, onions, sharp and coloring foods. These gloves are inexpensive, and are sold in any pharmacy. You are guaranteed to save your holiday manicure!

Grind vegetables in a blender or pass through a meat grinder. Mash aspirin with a wooden rolling pin (rather, roll it out). Add salt to taste and aspirin as needed. Weigh the vegetable mixture before crushing the tablets.

Don't go overboard with salt. A little salt, mixed, tasted. Salt can always be added.

And you can also do this: divide the mixture into two parts, add a lot of pepper to one - for thrill-seekers, to the other - quite a bit, only for smell and weak taste.

Thoroughly mix adjika and leave in the same bowl for 2-3 hours, and preferably overnight. Adjika will infuse, pepper will give bitterness, aspirin will begin to fulfill its role as a preservative.

Then put the adjika in jars, close with tight lids and put it in the basement for storage. For this adjika, it is not necessary to sterilize the jars. It will be stored until spring, and remain just as fresh. But if you're unsure, steam sterilize the jars to be sure.

And do not forget to take this wonderful adjika with you on your next barbecue trip. With grilled meat - that's it!

Adjika with nuts: recipe

This Georgian dish is designed for thrill-seekers. In combination with a walnut, a very interesting bouquet is obtained, which real gourmets cannot but appreciate. It goes with a bang to meat, fish dishes and barbecue. We select the spiciness at will, adjusting the amount of pepper added. The recipe for making adjika with nuts is quite simple and is not expensive in terms of its composition.

Prepare the following ingredients needed to prepare this wonderful appetizer:

Bell pepper and hot capsicum are the main components (take red varieties);

Tomatoes;

Sugar, salt, vinegar;

Olive oil.

Cooking.

Peel already washed vegetables, remove seeds from sweet peppers. Cut everything into oblong pieces. Do the same with hot pepper (just leave the middle with seeds).

Quarter the tomatoes, remove the skin from the garlic.

Cleaned and crushed walnuts Sort well so that no shell residues are caught.

Now, using a food processor or a simple meat grinder, chop all the prepared vegetables.

In the resulting fragrant mixture, pour 1 tablespoon olive oil, salt, pepper.

At the end of cooking, pour adjika into jars (let them have a capacity of 0.5 liters). Roll up the lids and, turning the top upside down, leave to cool, covered with a warm blanket.

You can also cook raw adjika very quickly and simply, exactly how you find it.

Now from raw products and without cooking you can cook delicious adjika with aspirin. traditional recipes change frequently, so this versatile sauce can now be sweet, slightly sour, or very spicy. The adjika recipe combines fragrant ripe tomatoes, allspice, spicy notes of garlic. Also, as additional components, there are various spices and seasonings.

The positive qualities of salicylic acid are known to many people. The tool is intended for the prevention and therapeutic effects during a cold or viral disease. In some cases, it is indicated for diseases of the joints. Also, this acid is a strong antiseptic that prevents the reproduction of pathogenic microorganisms.

What is it used for in conservation?

The use of salicylic acid has a significant advantage. A raw workpiece with such a component does not need to be cooked. And dishes without heat treatment, as you know, retain a maximum of useful substances and a whole supply of vitamins. Also, this additional preservative does not affect taste or texture in any way, but it does extend shelf life.

Also, twists with the addition of this drug will never swell if you follow the correct technology. You should not add too much aspirin, because then adjika will have a pronounced smell of medicines.

Cooking options for adjika with salicylic acid for the winter

The adjika recipe can be changed to suit your personal preferences. However, the amount of salt should remain unchanged, since it inhibits the reproduction of microbes and bacteria. Also, do not add fresh herbs - it is better to do this before serving.

For a rich red color of the pasty mixture, it is necessary to select only red fruits, but not overripe.

Recipe for raw adjika from tomato with pepper and garlic

Raw adjika with pepper and garlic is classic recipe without any cooking, which saves beneficial features and helps to strengthen the immune system, especially in winter. A fresh blank with aspirin will be stored until spring.

Ingredients:

• 3 kilograms of tomato;
• 100 grams of chili pepper;
• 5 cloves of garlic;
• 20 grams of sugar;
• 150 grams of salt;
• 10 tablets of acetylic acid.

How to cook: peel the pepper from seeds and partitions (they add bitterness), and peel the garlic. Pass all washed and cleaned ingredients through a meat grinder, blender or combine. Finely chop the garlic and crush it. Crush aspirin tablets. Mix all ingredients, season with salt and sugar. The last action is the addition of crushed tablets. Leave the dressing overnight in the refrigerator, and then pack in sterile jars.

With plums and aspirin

Plum very often goes as an additional component in various sauces. In combination with spicy spices, it somewhat softens the aftertaste and adds zest. In addition, the plum is also a natural thickener and gives the density of the consistency.

Ingredients:

• 2.5 kilograms of tomatoes;
• 1.5 kilograms of ripe plums;
• 3 cloves of garlic;
• 1 kilogram of bell pepper;
• 50 grams of salt;
• 20 grams of sugar;
• 8 aspirin tablets.

How to cook: Clean all ingredients, wash and dry thoroughly. Grind with any kitchen appliance. Crush the garlic and add to the mixture. Wash the plums, remove the pits and also grind. All ready-made components should be mixed. Add crushed aspirin and leave in the refrigerator for several hours. Roll the preservation into sterile containers.

With vinegar

Vinegar will give the tomato preparation a unique aftertaste. This sauce goes well with not only meat dishes, but it can also be added to salads or homemade pizza.

Ingredients:

• 3.5 kilograms of tomato;
• 5 sweet bell peppers;
• 200 milliliters of vinegar;
• 2 pods hot pepper;
• 5 aspirin tablets.

How to cook: Wash the vegetables in cold water, clean and dry. Next, cut the components into small pieces. Peppers must be rid of seeds and partitions. Skip everything through a meat grinder or combine. Add garlic, spices and vinegar to the gruel. Crush the tablets into powder and add to the sauce. Stir, cover and leave for a couple of hours. Move adjika to clean jars and roll up.

With carrots and apples

According to this recipe, a spicy, but at the same time, sweetish preparation with an interesting color and texture is prepared. Fruits should be taken hard so that as little juice as possible stands out from them. The combination of such components is a real collection of minerals and vitamins. Ingredients:

• 1 kilogram tomato;
• 500 grams of sweet pepper;
• 3 medium carrots;
• 2 apples;
• 4 heads of garlic;
• 2 tablespoons of tomato paste;
• a pinch of salt;
• 5 aspirin tablets.

How to cook: Grind peeled vegetables using an accessible method. Add tomato paste to the mass, which will color the future sauce red. Then add salt and mix everything thoroughly. Crush aspirin tablets to powder and add to adjika. Place in refrigerator for several hours. Preserve in sterile containers.

With tomatoes and horseradish

This recipe for making a blank is suitable for those who like spicy sauces. Ingredients:

• 3 kilograms of tomato;
• 10 pods of hot pepper;
• 3 sweet peppers;
• 6 heads of garlic;
• 100 grams of horseradish;
• 20 grams of salt;
• 10 aspirin tablets.

How to cook: tomatoes must be ripe and deep red. All components should be thoroughly rinsed, cleaned and allowed to dry. Then pass through a meat grinder or vegetable cutter. When cleaning hot peppers, it is better to use gloves. Stir the resulting mixture well. After mashed with acetyl powder, sprinkle the sauce and leave overnight in the refrigerator. In the morning, make preservation and put in a cool place.

Adjika from tomatoes and garlic

A slightly simplified version for those who like it classic cooking pungent dressing. The fragrant aroma of tomatoes and garlic pungency is enough for making delicious sauce. Ingredients:

• 4 kilograms of tomato;
• 1 kilogram of bell pepper;
• 6 cloves of garlic;
• 30 grams of sugar;
• 100 grams of salt;
• 15 tablets of acetylic acid;
• 50 grams of coriander.

How to cook: Peel the peppers from seeds and partitions, because they can make the sauce bitter. Next, grind the washed and cleaned components with a kitchen appliance. Finely chop the garlic and crush it. Grind aspirin tablets into powder. Mix all ingredients, season with salt and sugar.

The final step is the addition of crushed tablets. Leave the finished adjika overnight in the refrigerator, and then pack it in sterile jars.

Spicy Georgian with chili

Nuts are often added to this recipe for a perfect taste. However, the main component of the traditional Georgian dressing is hot chili peppers.

Ingredients:

• 800 grams of dry chili pepper;
• 100 grams of seasoning "hops-suneli";
• 6 cloves of garlic;
• a pinch of salt;
• half a teaspoon of cinnamon;
• 7 aspirin tablets.

How to cook: red hot peppers should be soaked in cool water for one hour. After dry and select the seeds. Pass all components through a meat grinder (if necessary, repeat the process). Drain excess liquid. Add seasoning, salt and mix thoroughly. Leave in a container for a few days. After roll up in jars and put in a cool place.

Spicy adjika is perfect for any side dish, for fish and meat dishes. It will perfectly replace various sauces and tomato pastes that may be required in winter, and if you make adjika without cooking, then all the vitamins will be preserved in it.

Adjika for the winter from tomatoes with aspirin without cooking

Ingredients:

• ripe tomatoes - 4 kg;
• bell pepper - 2 kg;
• capsicum - 3 pcs.;
• garlic - 200 g;
• aspirin - 3 pcs.;
• vinegar 9% - 200 ml;
• spices.

Cooking

We wash all vegetables well, dry a little, and then tomatoes and Bell pepper clean and grind. We process the chili peppers, take out all the seeds and twist through a meat grinder. We combine all the ingredients in a deep bowl, throw finely chopped garlic and pour in a little table vinegar. Crush aspirin tablets with a crush, throw in raw adjika and season with spices. We mix everything well with a spoon, let it brew for an hour, covering it with gauze on top so that the mass can “breathe” and debris does not get into it. After that, mix the adjika well, carefully put it in dry prepared jars and twist them with lids. We remove the preservation in a cool place and remove the adjika with aspirin in the refrigerator or in the basement.

Adjika with apples without cooking for the winter

Ingredients:

• sweet red pepper - 500 g;
• hot pepper - 150 g;
• garlic - 300 g;
• carrots - 300 g;
• apples - 300 g;
• tomatoes - 400 g;
• - 2 tbsp. spoons;
• mustard - 100 g;
• table vinegar - 220 ml;
• spices.

Cooking

Bulgarian and capsicum are processed and washed. We clean the garlic from the husk, and wash and dry the carrots. Remove the skin from the tomato, and cut the apples into slices. We twist all the prepared ingredients through a meat grinder, add tomato paste, put mustard, pour in a little vinegar and throw spices to taste. Thoroughly stir the resulting mass, put it in clean, dry jars, tighten the lids and put the adjika in the refrigerator. It can be served immediately with dishes, but the longer it sits, the richer and richer it will taste.

Green adjika for the winter without cooking

Ingredients:

• hot green pepper - 3 kg;
• garlic - 250 g;
• ground coriander grains - 1 teaspoon;
• fresh cilantro - 2 bunches;
• fresh celery - 2 bunches;
• fresh dill - 1 bunch;
• spices;
• table vinegar - 30 ml.

Cooking

Peppers are thoroughly washed, processed and passed through a meat grinder. We clean the garlic and grind together with chopped herbs and coriander in a blender. We combine the resulting mass with pepper, add salt, spices to taste and pour in a little table vinegar. We mix everything thoroughly, put adjika in pre-prepared jars, close the lids and store in the refrigerator.

Plum adjika for the winter without cooking

Ingredients:

Cooking

We thoroughly wash the plum, dry it on a towel, carefully remove the bones, and remove the skin from ripe tomatoes. Rinse bell pepper, process and grind. Then, we twist all the ingredients through a meat grinder to get a homogeneous vegetable puree. After that we pour vegetable oil and mix everything thoroughly. At the very end, add a little table vinegar, put adjika in jars, close the lids and store in the refrigerator or cellar. We serve it with any dish to give it piquancy and originality.

The classic Caucasian adjika is prepared with the addition of a sufficiently large amount of garlic and hot pepper. This appetizer has a very spicy taste. Therefore, softer, modified versions of this dish are especially popular in European cuisine. After reading today's article, you will learn more than one interesting recipe raw adjika with and without aspirin.

This red-orange condiment has a very strong aroma and a pasty consistency. It is prepared from fresh tomatoes with the addition of salt, garlic and various herbs. In addition, it usually contains horseradish root and hot peppers.

To ready meal had a more appetizing appearance, it is recommended to make it exclusively from red ingredients. Those who are planning to make adjika for the first time need to pay special attention to one the most important nuance. It is strictly forbidden to arbitrarily reduce the amount of salt indicated in the recipe. Otherwise, the risk that the seasoning will begin to mold or ferment increases significantly.

Store adjika that has not been exposed heat treatment, preferably in the cellar. At the same time, it is important to ensure that water does not get into it. Before packaging in sterile jars, raw adjika (a recipe for the winter with and without aspirin will be presented later) should stand in the refrigerator for at least a day.

Sweet Pepper Option

Seasoning prepared by this technology is different pleasant taste fresh tomatoes. One of the main advantages of this dish is the complete absence of vinegar. It is also important that (the recipe with horseradish and aspirin will be discussed later) can be stored throughout the winter. Before you start cooking, make sure that your kitchen has everything you need. In this case, you will need:

• Three kilograms of ripe juicy tomatoes.
• Ten to fifteen pods of hot peppers.
• Five cloves of garlic.
• A pound of red sweet pepper.
• One hundred grams of horseradish.
• Tablespoon of salt.
• Six aspirin tablets.

The amount of hot pepper can be changed up or down, depending on whether there are lovers of spicy snacks among your household.

Process description

It should be noted that raw adjika (a recipe for horseradish with aspirin can be seen in today's publication) is prepared very quickly and simply. The duration of this process is about an hour. First of all, you need to do the preparation of vegetables. They are washed in cool water and dried slightly. The peppers are de-seeded and crushed. Tomatoes and horseradish are cut so that it is convenient to grind them.

All ingredients, including garlic and hot peppers, are passed through a meat grinder, combined with tablets previously crushed into powder and mixed well. The resulting mass is laid out in sterile glass jars and covered. Ready raw adjika (you can see the recipe with aspirin a little higher) is perfectly stored all winter in a cool place.

Plum variant

According to this recipe, you can cook mild adjika relatively quickly and without much hassle. As in the previous case, vinegar will not be used here. However, despite the absence of this preservative, the seasoning can be safely stored for six months. It is also important that raw adjika (a recipe with aspirin will be discussed a little later) consists of only vegetables. There are no harmful components in its composition, so this dish can be eaten almost daily. Before you start cooking, see if you have available:

• Three and a half kilograms of ripe tomatoes.
• Half a glass of vegetable oil.
• A kilogram of plums, carrots and sweet peppers.
• A dozen aspirins.
• One hundred grams of garlic.
• A little table salt.

Action algorithm

Vegetables are washed and cut into medium-sized pieces to make it easier to grind. The pits are removed from the plums, the peppers are freed from the seeds, and the garlic is peeled.

The components prepared in this way are passed through a meat grinder. Crushed garlic, salt and vegetable oil are added to the resulting mass. The last powder is poured from crushed tablets. Everything is thoroughly mixed and laid out in sterile glass jars. Raw adjika is stored (a recipe with aspirin will definitely appear on the pages of a home cookbook) in a cool place for about six months.

Vinegar variant

This one is delicious, in moderation. spicy snack your family will surely love it. It can be served not only for a family dinner, but also for festive table. It will be a great addition to vegetable, fish or meat dishes. Unlike the previous options, raw adjika (a recipe with aspirin and vinegar will be discussed below) takes a little longer to cook. This is due to the fact that it must first be insisted. In order not to delay the cooking process, make sure in advance that you have all the required products on hand. This time your kitchen should have:

• Four kilograms of ripe tomatoes.
• Three tablets of acetylsalicylic acid (aspirin).
• Two kilograms of sweet bell pepper.
• Two hundred milliliters of 9% table vinegar.
• Three pods of hot pepper.

To enhance the taste of the finished adjika, you can use your favorite spices. As for pepper, it is advisable to choose red pods.

Cooking technology

You need to start the process with the processing of vegetables. They are washed in cool water, dried and cut into small pieces. Both sweet and hot peppers get rid of the seeds. After that, all components are ground with a meat grinder and combined in one container. Chopped garlic, spices, table vinegar and pre-crushed tablets are sent there. Everything is mixed well, covered with clean gauze so that foreign particles do not get there, and put aside.

After about an hour, the infused mass is carefully transferred to dry sterile jars and twisted. Ready-made raw adjika is stored (a recipe with aspirin can be viewed a little higher) in the refrigerator or in a specially equipped basement.

Horseradish option

This sharp burning adjika is not subjected to heat treatment. Therefore, it is very useful for the human body. This spicy sauce perfectly sets off the taste of meat, vegetable and fish snacks. Therefore, it is not a shame to serve it to unexpectedly descending guests. homemade recipe raw adjika from involves the use of a specific set of components. Therefore, before you start cooking, make sure that you have in your arsenal:

• Two kilograms of ripe tomatoes and sweet bell peppers.
• Four and a half aspirins.
• Three hundred grams of garlic and horseradish.
• Four pods of red hot pepper.
• One hundred grams of granulated sugar.
• Half a glass of table vinegar.
• One hundred and fifty grams of table salt.

Sequencing

All products needed to prepare this thick, aromatic sauce are washed under running cool water and lightly dried with paper towels. After that, the pepper is peeled, and the garlic is peeled.

Pre-prepared vegetables are cut into not too large pieces so that it is convenient to grind them. Then they are passed through a meat grinder and combined in a suitable container. Salt and granulated sugar are added to the resulting mass. Table vinegar is also poured there with tablets of acetylsalicylic acid dissolved in it. Everything is mixed well, laid out in pre-sterilized glass jars and cover with lids. Ready raw adjika (recipe with aspirin, photos and valuable recommendations can be seen in today's publication) is perfectly stored in the basement or in the refrigerator. At the same time, all useful properties are saved in it. taste qualities.

Variant with carrots and apple

Unlike all the above recipes, this adjika is prepared without the addition of acetylsalicylic acid. It includes:

• Four hundred grams of ripe tomatoes.
• Half a kilo of sweet pepper.
• Three hundred grams of parsley root, garlic, carrots and hard apples.
• Two hundred and twenty milliliters of 9% table vinegar.
• One hundred grams of mustard.
• A couple of tablespoons of tomato paste.
• Salt.

Pre-washed and peeled vegetables are ground in a meat grinder and combined with tomato paste, which will give ready sauce nice red tint. Mustard and table salt are added to the mass obtained in this way. Then table vinegar is poured in there and everything is mixed well.

Completely prepared adjika is laid out in sterile glass jars, covered with lids and put away for further storage in a specially equipped cellar or in a refrigerator. You can try a spicy Abkhazian snack made according to this recipe without the addition of acetylsalicylic acid on the same day. But still, it is better to wait a bit until it infuses and acquires a characteristic rich taste and pronounced aroma.

But, many housewives believe that the one hundred most significant advantage of using acetylsalicylic acid is that raw adjika with aspirin is not boiled. It is enough just to roll it up in jars and put it off until better times.

Can aspirin be used for preservation?

This question is of interest to many housewives and professional ones, because the debate about the benefits and harms of salicylic acid has been going on since its invention. In fact, there is nothing wrong with putting a couple of tablets in a canning jar. This dose is so meager that it cannot harm even those who suffer from peptic ulcers. Moreover, the use of adjika is generally contraindicated for such people.

The benefits of aspirin have been proven for a long time: the drug has a preventive and therapeutic effect against colds and viruses, and also treats diseases of the joints. Salicylic tablets are an excellent antiseptic. That is, the substance, in fact, does not allow microbes and all kinds of microorganisms to multiply.

That is why cans with preservation, in which acetylsalicylic acid is present in the right proportion, will never swell. It is this secret that will help us prepare adjika for the winter without cooking in several, the most successful options.

Do jars need to be sterilized?

Practice shows that adjika with aspirin can stand in a cool, dark room until spring, even without sterilizing the jars. But it’s better to play it safe in this matter, since a piece of food that was previously stored in it may accidentally remain in the jar, in the summer heat a fly can sit on the inner surface of the glass, leave microbes, and the sauce will almost certainly turn sour even with aspirin. And there are many such examples.

In addition, if the jar is sterilized and adjika is poured into a hot container, the jar is immediately closed, a vacuum effect is formed: the lid will fit more tightly, and preservation can be stored for more than one year.

Sterilization is carried out according to the following scheme:

We make a steam bath, put a sieve or colander;
we put the jar on it so that it does not fall;
hold over the steam for 5 minutes.

If there is a sterilizer in the house, the task is greatly simplified. It is also better to boil the lids in boiling water.

How much aspirin to add to adjika?

There is never too much aspirin, but you also don’t want to overdo it with its amount, otherwise the preservation will have a clear smell of medicines. This will spoil both the taste and aroma. Calculating the amount of aspirin is quite simple: for about 6 kg of the total weight of the products used to prepare adjika, you need to take 20 tablets of the drug.

The proportions in the recipe are not strict. Adjika with aspirin can be prepared in accordance with the personal preferences of conservation lovers. This refers to the addition of chili peppers, salt or sugar, as well as other equally important components.

Why add aspirin to adjika

For many, this variation of the recipe is a surprise. Surely, almost every mother or grandmother, who prepares preservation for the winter, cooked the sauce, and did not add pharmaceutical preparations to it. But professional chefs can argue with this approach: adjika, of course, must be raw. That is, to have the taste of raw, fresh tomatoes, the same raw bell and hot peppers, and, of course, garlic. If the sauce is boiled, it radically changes its taste, color and aroma. Raw adjika is considered classic.

Important Points in making sauce

There are several secrets, thanks to which adjika will have a truly unique taste and will remain in canning jars for the longest possible time:

Tomatoes should be as meaty as possible, only locally harvested and in no case imported. It is better if they are homemade, not greenhouse;
vegetables can only be taken fresh, without the slightest sign of spoilage;
sugar is an indispensable component for adjika, although many people neglect to add it;
the color of bell pepper does not affect the taste of the sauce, but it is better, nevertheless, to take orange, yellow and red fruits, then adjika will have a unique, bright shade;
it is not recommended to add greens to fresh adjika before canning, otherwise it may ferment. It is best to do this just before serving.

Classic adjika with tomatoes and garlic

Tomato and garlic adjika is the most common version of the sauce. Even a novice housewife can easily master his recipe.

To prepare it, you will need the following ingredients:

tomatoes - 4 kg;
Bulgarian pepper - 1 kg;
chili pepper - 150 g;
garlic - 250 g;
salt - 100 g;
sugar - 30 g;
aspirin - 20 pcs.

Before preparing the sauce, wash and dry all vegetables thoroughly. Bulgarian pepper is cleaned from seeds, garlic - from the peel, respectively. Let's start cooking adjika:

1. We twist the tomatoes through a meat grinder. We do the same with bell and hot peppers.
2. Chop the garlic into a small cube or pass through a crusher, as you like.
3. Add salt and sugar, mix.
4. Grind aspirin tablets in a mortar, coffee grinder or blender, add to the resulting mixture. We mix everything thoroughly.
5. Leave adjika overnight in a bowl without covering with a lid. Then all the components will mix with each other, garlic will give aroma, pepper - sharpness, aspirin, in turn, will begin to act.
6. Pour adjika into sterilized jars, close with lids, put in a cool, dark place.

Adjika with horseradish

This recipe is even more spicy than the previous one. Horseradish gives the sauce freshness and extra spiciness. For adjika without cooking with horseradish, we take the following products:

Tomatoes - 3.5 kg;
Bulgarian pepper - 1.5 kg;
horseradish roots - 300 g;
hot pepper - 100 g;
garlic - 100 g;
salt - 100 g;
sugar - 30 g;
aspirin - 20 pcs.

We prepare the sauce according to the same recipe. The only difference in the preparation of horseradish (the so-called horseradish seasoning) will be the addition of the roots of this plant itself. They should be well washed and cleaned. Then - rub on a fine grater, and only after that season the sauce with them.

Such a recipe is not only original and tasty, but also incredibly healthy. Combined products used - real treasure vitamins and important trace elements that we need so much in the cold season.

Adjika from plums and tomatoes

In the Caucasus, plums are one of the main products used to make sauces. In fact, this fruit is used not only for cooking compote or jam. Combined with garlic and hot pepper it gives just an incredible bouquet of flavors, and a bright, purple hue of the sauce will become a real decoration on every table. In addition, the pulp of the plum has a very unusual texture, which gives the sauce a viscosity that is often lacking in the usual adjika.

To prepare the workpiece you will need:

Tomatoes - 2 kg;
dark plums - 2 kg;
Bulgarian pepper - 1.5 kg;
garlic - 150 g;
apple cider vinegar - 50 ml;
hot pepper - 150 g;
salt - 100 g;
sugar - 30 g;
aspirin - 20 pcs.

We make the preparation according to the following recipe:

1. My tomatoes, grind through a meat grinder.
2. We clean the sweet pepper from seeds and tails, grind together with tomatoes.
3. Add chopped garlic and chili.
4. We wash the plums, remove the seeds, also scroll through the meat grinder, mix all the components.
5. Add pre-ground aspirin, leave the sauce for several hours.
6. Pour plum adjika into sterilized jars.

Innings

Adjika goes well with meat dishes, many people prefer it as a sauce for pasta and spaghetti, as well as - all kinds of cereals. Naturally, basil and parsley will not be superfluous here, therefore it is recommended to add chopped greens to adjika just before serving.

Today on television and on the net you can find a lot of video recipes for cooking all kinds of adjika options. But the main thing is to remember that this sauce does not exclude creativity cooks, therefore, if desired, spices, salt, vinegar or vegetable oil can be added to it to taste.