Adjika without apples

Adjika from zucchini with mayonnaise is an unusual and interesting preparation for the winter. In addition to mayonnaise, this recipe provides for the use of tomato paste, in which case the color of the adjika will be beautiful and the taste will be more intense. Garlic and hot peppers will add a real piquancy to adjika.

Adjika made from green tomatoes with horseradish and garlic will be a cheap and unusually tasty preparation for various meat dishes. In this recipe, you are invited to cook it in the classic way, that is, with cooking.

For lovers of spicy food, it is suggested to cook this adjika. All products are twisted in a meat grinder, which can significantly save time. In this recipe, green tomato adjika is prepared without adding garlic. This will seem unusual to you, but adjika will be very tasty.

Adjika from zucchini from the "Always not enough" series is a spicy aromatic sauce made from zucchini, tomato paste, garlic and hot pepper. Zucchini must be twisted in a meat grinder so that the sauce is with "grains" of vegetables. Hot peppers should be taken fresh or dried, but not ground.

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.

Adjika has earned the trust of many families as an ideal appetizer or sauce for various dishes. We offer a variant of zucchini adjika with tomato paste and bell peppers. This spicy, juicy and aromatic adjika will surely please all your household members.

Adjika is a hot sauce that can be made from ripe tomatoes, green tomatoes, plums, or juicy apples. I propose to cook adjika from green tomatoes with the addition of red ripe fruits. The sauce turns out to be rich and quite spicy. The amount of hot peppers and garlic can be reduced according to your requirements.

For lovers of hot sauces, I suggest making adjika from green tomatoes for the winter. Even if you do not like or for some other reason do not eat spicy foods, still cook this adjika, adjusting the amount of hot peppers and garlic according to your own preferences.

I propose to cook a fragrant and moderately spicy zucchini adjika. The name of this adjika speaks for itself - "Lick your fingers!" The combination of vegetables in this appetizer is so perfect that without any ingredient, the taste will not be the same. So I don't recommend changing anything in the recipe.

Adjika is a pasty spicy seasoning that is served with meat dishes. The spicy sauce has a large number of recipes. A common recipe for adjika includes tomatoes.Adjika is also prepared from plums, apples and zucchini. I suggest making zucchini adjika with tomato paste.

Adjika is a rather spicy and very aromatic seasoning in itself, which goes well with meat dishes and poultry dishes. I want to share the recipe for adjika from zucchini "Mother-in-law's language". You can adjust the amount of garlic according to your taste preferences.

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.

Raw adjika made from horseradish and green tomatoes, otherwise horseradish or gorloder, is a very healthy snack that contains a lot of vitamins. Preparing it is as easy as shelling pears, but you can store such a blank only in the refrigerator. The ratio of ingredients can be adjusted to your taste, so there is no consensus. But we suggest using our recipe as the basis for such adjika.

The recipe for making adjika with horseradish has taken root in our family for a long time, and we use it every year. Adjika consists entirely of seasonal vegetables, the cost of which at the very height of the season is not at all great, and the cooking result is always excellent. Thanks to the addition of garlic and horseradish, adjika turns out to be quite spicy, but you can adjust the addition of these ingredients to your taste.

Delicious homemade adjika made from fresh vegetables is an amazing delicacy. The basis of adjika - zucchini - gives it a soft and delicate taste and airy light texture. Tomatoes add a pleasant sourness to adjika, and garlic adds a pungency that you can adjust yourself. If you want a sharper adjika, feel free to add a pod of hot pepper to it. Let's get started!

Adjika from zucchini in a matter of minutes - it's easy! A light vegetable snack that is ideal not only for any vegetable and meat dish, but also as a spread on fresh crispy bread! How sharp your adjika will be is up to you. If you like it sharper - boldly double the norm of garlic and hot pepper.

Traditionally, adjika is prepared from tomatoes with the addition of hot spices. But recently, recipes using zucchini have been gaining popularity. The final taste is different, but also goes well with porridge, potatoes, meat and pasta.

Fans of spicy snacks should like this adjika. In addition to zucchini, the preparation includes many more vegetables and spices. The mixture is rich, juicy and aromatic. And bitter pepper is "responsible" for the characteristic specific note that connoisseurs of spicy things love. Such adjika will find its place both in the everyday menu and on the festive table.

You can make excellent adjika from zucchini without adding traditional bell peppers and tomatoes. This sauce requires a minimum of ingredients and effort. Ripe zucchini must be cleaned of coarse skins and large seeds, and young fruits can be used as a whole. The amount of hot red pepper can be adjusted according to your own taste, because not everyone likes a pronounced pungency.

A very tasty appetizer that will be an excellent addition to various meat and vegetable dishes. It is very easy to prepare it and it only takes a few minutes. And dishes with such adjika will acquire completely new, piquant notes!

Adjika from green tomatoes is a very tasty Georgian appetizer. It can be spread on sandwiches or added to hot dishes. It turns out to be very tasty and spicy. And it will make any dish more appetizing!

Adjika is one of the favorite sauces in Georgia. What makes it different from the usual and familiar adjika? Spicy and piquant taste and green seasonings that give it a unique aroma. The recipe allows you to prepare this sauce for the winter, but you can prepare it for dinner, in which case you do not need to add vinegar.

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.

Delicious and spicy adjika made from ripe tomatoes is a quick version of the sauce, which is great both with kebabs and potatoes. This additive is not cooked and the jars are not sterilized. Accordingly, all the benefits of vegetables are preserved in full. And the preparation is very quick and easy.

Fragrant green adjika made from two types of pepper and greens does not require cooking and heat treatment of products. Vegetables ground in a blender turns into a great savory snack. Adjika should be infused for 3 days, and after that it should be stored in the refrigerator.

The spicy and aromatic sauce has long taken root in all countries. Raw tomatoes and peppers, herbs, spices and spices rightfully make it possible to assign the status of a healthy food to this appetizer.

Fragrant spicy plum adjika will be a great addition to hot meat dishes. Alternatively, the homemade snack can be simply spread over the bread. The dish is easy to prepare and will not take much of your time.

Eggplants can diversify your table not only in season. Delicious vegetables can be prepared for storage in the freezer. In the future, the ingredient will be suitable for preparing various dishes. Frozen eggplants will be as fresh at any time of the year!

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!

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.

Traditionally, adjika is prepared on the basis of zucchini and various varieties of peppers, but an equally tasty seasoning is obtained from eggplant. You can cook in a cauldron, in a saucepan, and in a slow cooker. Try it!

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.

Georgian adjika is green and red. The color of the seasoning is determined by the color of the hot pepper. In this recipe, you are encouraged to take hot red pepper as a basis. Add some red bell pepper to soften the pungency. Chopped walnuts, garlic and spices are an obligatory ingredient in Georgian adjika.

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.

Saturated dry adjika can only be obtained without adding tomatoes to the dish. Tomatoes give adjika softness and wateriness, and without them the appetizer comes out very dense, dry and spicy. This recipe is based on sweet peppers, which favorably emphasize the taste of adjika and make it rich in color.

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.

Spicy, spicy adjika is an ideal pairing with red meat and various meat dishes. Cooking adjika for the winter does not take much time, it tastes better than the purchased one and turns out to be cheaper. Tomatoes, peppers and herbs make a wonderful ensemble despite their simplicity.

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.

The most common is red adjika. But, for a change and if you like sharper and hotter sauces - prepare green adjika from hot peppers and herbs. The blank is made in a cold way, due to which the original benefits and taste of the products are preserved as much as possible.

The most important thing in this recipe is ripe and not spoiled tomatoes and peppers. It's great if the vegetables are homemade, from your own garden, so the adjika will be even tastier. Adjika turns out to be spicy and very fragrant.

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.