Adjika from tomatoes, peppers and garlic without cooking

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.

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.

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.

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.

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.

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.

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.

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.

This spicy and savory snack is very popular. It is prepared without boiling, so it retains all the nutrients and taste well. It is not only eaten, but also used to prepare sauce and marinate meat. You can change the severity of the seasoning with the amount of hot pepper.

There are many recipes for preparing this national Caucasian seasoning, but the pungency of the taste due to hot pepper and garlic should be an invariable component. Adjika is harvested mainly without heat treatment. For long-term preservation of this seasoning, it is important to take ripe and undamaged vegetables. They need to be washed and dried. Vegetables are minced in a blender or meat grinder. Adjika is being prepared quickly.

According to this recipe, you are invited to cook adjika with horseradish without heat treatment. It keeps well thanks to the natural preservatives of horseradish and garlic and contains many vitamins. All vegetables in this recipe are minced in a meat grinder. Your sauce goes well with meat and fish dishes.

I love spicy adjika and offer this recipe to the same lovers of hot spices. Thick adjika with horseradish turns out to be quite spicy even for me. Such adjika can be simply spread on bread and served as sandwiches or served as a seasoning for hot dishes.

I want to share one of my favorite adjika recipes. This adjika is constantly cooked in our family. The cooking process is simple and fast. Ajika from tomatoes contains a large amount of useful vitamins.

For lovers of hot sauces and seasonings, I want to recommend a recipe for adjika with horseradish and garlic. The spicy seasoning will undoubtedly please the strong half of humanity.Combined with a juicy barbecue, this is just something incredible!

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.

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.

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.

Raw adjika with sweet and sour apples has a lot of vitamins, since it does not undergo heat treatment. However, in order to slow down and even stop the fermentation processes, as well as prevent spoilage of the final product, aspirin is added to adjika.

Homemade adjika is an incredible dish! If you like more spicy, then this recipe will suit your taste. Horseradish and garlic add a special touch to an already terrific snack! Try it yourself!