Adjika without vinegar

From overgrown zucchini, you can use this recipe to prepare an excellent spicy snack for meat and fish dishes, pasta and potatoes, and just spread it on bread. We cook adjika with hot pepper and tomato paste, and grind the vegetables in a meat grinder so that they are preserved in the form of delicious grains.

Spicy and aromatic adjika goes well with meat, fish and many others. Having prepared juicy and tender adjika from zucchini without vinegar, you will surely surprise not only your household, but also your guests. Therefore, be sure to prepare such an appetizer according to the proposed recipe.

Traditional adjika is made from ripe fleshy tomatoes. I decided to experiment and cook adjika from plums, because ketchup is made from plums and even apples. My experiment was a success, so I propose to cook plum adjika for you too.

Green Adjika is a colorful and savory snack that can be made with green tomatoes. You need to store such a workpiece in the refrigerator or cellar, and it will become completely ready only after a week and a half after seaming. Adjika is successfully combined with meat and potatoes, and also dilutes vegetable stew well.

Adjika perfectly complements meat, poultry and potato dishes. In this recipe, we “balance” the flavor of this hot sauce with plums and apples to add a touch of sweetness and soften the chilli spiciness and garlic intensity.By the way, the amount of this hot pepper can be adjusted according to your own taste, because not everyone likes the hot spiciness. After preparing adjika, we offer two options for its storage processing. All the details are in the recipe below.

Spicy plum sauce prepared according to the Georgian recipe is perfect for fried and baked meat and fish dishes, vegetable side dishes. The combination of plums and fresh ripe tomatoes makes the appetizer aromatic and spicy.

Spicy spicy hot pepper adjika with nuts and herbs will be appreciated by lovers of Georgian cuisine and hot spices. Prepare such adjika for dinner and then store in the refrigerator.

Instead of vinegar, acetylsalicylic acid can be used for long-term storage of a raw billet without cooking. It is important to maintain the correct proportion of 2 tablets per liter. ready-made adjika, so that the taste of medicines does not appear, but in general it has long been used by our grandmothers.

Let's move away from the classic version of cooking adjika. If you replace the main ingredient with beets, you get an unusual, but very tasty sauce, which can be served as a salad and added to the soup instead of dressing.

It is not at all necessary to use many ingredients in adjika, including tomatoes, to make it tasty and aromatic. Pepper with garlic and herbs - these are all the ingredients of this sauce.

Adjika their tomato is a juicy and flavorful addition to your dishes. Cooking without vinegar will further preserve the flavor of the vegetable. Try a simple and delicious recipe!

Fresh and delicious adjika comes from tomatoes and apples. The appetizer is prepared without boiling, which allows you to fully preserve the taste of vegetables. The dish complements your main dishes and side dishes.

The real hot adjika is obtained from hot pepper and garlic. Products during cooking are not exposed to thermal effects, which allows you to preserve their useful properties. Such a savory appetizer goes well with meat or lard.

Adjika from white plums turns out to be tender and moderately spicy. The appetizer can be used as a homemade sauce for meat. Try a simple design.

Adjika from tomatoes comes out especially aromatic, thanks to the addition of garlic. And the original method of cooking without boiling will significantly save your time.

Adjika without the addition of vinegar and oil is as natural and fresh as possible. Such an appetizer is prepared raw, which not only speeds up the cooking process, but also allows you to preserve all the useful and taste qualities of vegetables.

Green apples contain a lot of ascorbic acid, little sugar and they are hypoallergenic, so the blanks based on them are well suited for PP. The proposed recipe for making adjika with green apples is also quick and simple and will be convenient for housewives who have limited time for homemade preparations.

The basic rule for the preparation of classic Georgian adjika is the correct and competent choice of the constituent components. It is traditionally made with hot peppers. It is mandatory to add walnuts to adjika. The ratio of cilantro to parsley should be 3: 1. A lot of salt is put in adjika so that the workpiece can be stored for a long time.

According to this recipe, you can prepare delicious and beautiful adjika for the winter based on ordinary plums. Plums make adjika fragrant and sweet. You can adjust the pungency of this sauce to your taste with the amount of hot pepper.

This recipe is for savory seasoning lovers. Adjika is proposed to be prepared on the basis of apples, sweet peppers and herbs with spices. Apples will add tenderness and sweet and sour taste to adjika. Such adjika is harvested without heat treatment, therefore it is stored in the refrigerator. It is served as a seasoning for meat dishes.

Hot, pungent adjika is an excellent appetizer for barbecue or fried meat. Adjika from tomatoes is softer than without them. This recipe cannot be called classic, but the taste of the preparation is perfect for those who do not like too spicy food.

Spicy and spicy adjika without cooking is an amazing addition to meat dishes. Store the workpiece in the refrigerator or cold cellar. The taste of fresh tomatoes with hot peppers and garlic distinguishes this adjika favorably from a store-bought or thermally processed product.

Adjika is a very versatile sauce. It goes well with a barbecue, and is combined with a steak, and will perfectly decorate a chicken. Adjika is also very appropriate for pre-marinating meat and poultry. This adjika recipe is not only very quick, but also healthy. After all, adjika is prepared raw, without further boiling. Considering that the sauce is saturated with garlic and hot peppers, we can confidently call it a kind of cure for seasonal colds.

Having tasted this delicious adjika once, you will cook it all the time. Tomatoes and spices are all that is needed to prepare it. In 35 minutes you will make a spicy sauce and prepare a jar for long-term storage in the refrigerator. Households will be delighted.

We offer you a quick recipe for making spicy adjika. It is universal, since after chopping and dressing vegetables, you can immediately start tasting the adjika, or you can boil the seasoned vegetables for 10 minutes and roll them up for the winter. Our adjika is ideal as a sauce for kebabs, boiled and fried potatoes, or just a piece of fresh crispy bread.

We offer you a great option for a summer snack made from seasonal vegetables. Composed entirely of vegetables and a small amount of spices and vegetable oil, it is perfect for serving on a festive or everyday table as an appetizer or side dish for meat dishes, as well as a light snack on crispy toast.

Homemade adjika is an abundance of flavors and aromas of vegetables that fit in one jar. Today we will prepare spicy homemade adjika with the addition of apples, which successfully complement vegetables and replace with their natural taste such a preservative as vinegar, without interrupting the taste and aroma of vegetables.

Adjika from tomatoes without boiling is prepared very quickly and simply, the process itself will take a minimum amount of time. And most importantly, such adjika turns out to be very tasty, it will perfectly complement any side dish, fish and meat dish. The combination of tomato and garlic is classic and very successful, which allows you to get a fragrant adjika at the end.

You can make juice or ketchup from soft overripe tomatoes, but you can make them and adjika. By adding apple, onion and carrots to soft tomatoes, you get adzhika with an amazing taste. The pungency can be changed by the amount of hot pepper. Try it!

It is believed that the true, classic Georgian adjika does not require boiling. Such raw adjika is prepared easier and faster, and retains all the useful vitamins and microelements of fresh vegetables that would be lost during the heat treatment.

Adjika lovers do not always like to spend a lot of time preparing it for a long time. Adjika made from pepper without cooking will save the hostess time and efforts and allow her family and guests to enjoy a fragrant and delicious addition to any dish all year round.

I propose to cook spicy Uzbek adjika. The seasoning turns out to be quite spicy, it is easy to prepare, it is stored in the refrigerator. If necessary, the seasoning is diluted with tomato paste to adjust the pungency according to your taste preferences.

Ramson is a unique plant that grows in the forest in shady places. The plant is rich in vitamin C and healing properties. Ramson is most often consumed fresh, but sometimes it is fermented, pickled and salted. Drying wild garlic is not recommended, since vitamins are practically not stored in dry form.

Ramson is a plant that has such names as "Flask", "Bear Onion", "Wild Garlic". The leaves, stem and bulb of the plant are eaten.The wild garlic tastes like garlic and is widely used in cooking. I suggest making wild garlic adjika with tomato paste.

I propose to cook a fragrant and quite spicy adjika with horseradish and tomatoes. This seasoning goes well with all dishes, without exception, even spread on a sandwich, you will enjoy the excellent combination of ingredients. Adjika with horseradish and tomatoes will perfectly strengthen your immune system.

I want to share a recipe for searing hot pepper adjika. The seasoning turns out to be quite spicy and very aromatic. I recommend this adjika only to those who have no health contraindications, and I advise the rest to use it in small quantities.

Lovers of hot sauces will certainly appreciate the recipe that I want to share with you. Adjika turns out to be very spicy and quite aromatic. The spicy seasoning goes well with meat and fish dishes.

I want to share a recipe for a fragrant and quite spicy adjika made from hot pepper and garlic. The seasoning is rich in vitamins. The use of such adjika will prevent infection with seasonal viral diseases. Adjika goes well with meat and fish dishes.

Adjika is a rather spicy and spicy seasoning, which is most often prepared from fleshy tomatoes. Today I propose to cook Georgian adjika from plums, which is perfect for meat dishes and will add a spicy touch to the dish.

Plum adjika is a spicy addition to meat dishes. This adjika can be used as a filling for sandwiches. It should be noted that the "degree" of sharpness in this workpiece can be adjusted in accordance with your preferences. For those who do not like too spicy, we recommend that you minimize the amount of hot pepper in adjika.

Adjika with horseradish is a spicy addition to meat dishes with a Georgian accent, which can be easily prepared at home if you follow the instructions that are presented to your attention. In order to fully reveal the taste of adjika, when choosing ingredients, give preference to fresh and ripe vegetables without signs of damage.

Beet adjika is a great addition to your favorite meat or fish dishes, which will undoubtedly become a real decoration of the festive table and will dilute the menu with its spicy notes. In addition, such adjika can be served as an independent dish, garnished with chopped herbs.

Nowadays, on the Internet, you can find a huge number of recipes for preparing a favorite snack for many - adjika. And most of them have vinegar on the list of ingredients used. It should be noted that vinegar is not the most useful product. In addition, many have this ingredient banned, since it does not in the best way affect the functioning of the gastrointestinal tract. In the recipe that is presented to your attention, we offer an option for preparing a savory snack without using vinegar.

Adjika from plums with curry seasoning is very similar to the Georgian sauce "Tkemali" according to the principle of preparation. The only difference between these two blanks is that tomatoes are always added to Tkemali. Adjika from plums with curry has an unusual sweet and sour taste, where there are piquant notes, will hardly leave indifferent any of the representatives of the strong half of humanity.

Adjika made from tomatoes, peppers and garlic is one of the classic options for making a popular homemade product, which will certainly appeal not only to adults, but also to children. It should be noted that such adjika does not contain vegetable oil in its composition, which means that its use will not have negative consequences for your figure.

Raw adjika primarily differs from the one prepared by heat treatment, in the presence of a greater amount of vitamins and trace elements contained in tomatoes and peppers. And this makes raw adjika not just a spicy aromatic snack, but also a real storehouse of vitamins. The only drawback of such a blank is the maximum shelf life of no more than a month.

Of the various adzhika recipes, this one stands out: it is slightly fatty and aromatic thanks to the addition of walnuts and cinnamon. Real spicy Georgian adjika with herbs and hops-suneli will warm you in winter, it can be added by a teaspoon to almost all savory dishes.

Adjika from two types of pepper and plums with garlic are prepared in the classical way: twist in a meat grinder, boil and roll up. Nothing complicated, but the taste of such adjika is noticeably different from its counterparts: it has a sweetish smell of plums and a sweet and sour taste.

Such adjika is not canned, therefore, it preserves all the vitamins from its constituent vegetables as much as possible. Hot pepper gives all the main taste and pungency. Such adjika goes well with borscht with lard, aspic meat, meat and other dishes. In winter, the product will help fight viruses, but it is contraindicated in stomach diseases due to its severity.

With a rich harvest of bitter capsicum, you can make a real Georgian adjika raw from it. At the same time, all the sharpness of the pepper is preserved. Do not forget to wear rubber gloves as a precautionary measure, because it is not for nothing that this pepper is called hot, you do not need to touch your face and even more so rub your eyes.

Armenian hot pepper adjika will undoubtedly appeal to lovers of spicy cuisine. This recipe involves the use of hot peppers and spices. In summer, you can cook it just before a meal, or roll it up and have it on hand all year round.