TOP 15 recipes for making homemade adjika from tomatoes and garlic without cooking for the winter

Sauces play a huge role in enhancing the flavors of various dishes, and Caucasian cuisine is particularly famous for them. And fresh, delicious adjika made from ripe tomatoes and aromatic garlic, prepared for the winter without any cooking, is one of the most beloved and popular. Moreover, this cooking method preserves all the vitamins and nutrients.

Taste features of the appetizer

Raw adjika, prepared according to any recipe, is distinguished by its superior taste and versatility, but its spiciness depends on the recipe.

Selecting and preparing ingredients

Only the highest-quality, ripe, undamaged vegetables are used for cooking. They are pre-washed, stemmed, and seeds are scraped out where necessary.

Delicious raw adjika recipes

This is undoubtedly one of the most beloved, delicious, and flavorful sauces, perfect for many dishes. Preparing this adjika isn't difficult; the key is to follow proven recipes.

Classic cooking method

This is a truly easy, versatile, and delicious recipe. Preparation involves mashing the ingredients through a sieve or using a powerful blender.

Ingredients:

• chili pepper (hot) – 1.2 kilograms;
• garlic – 0.6 kilograms;
• table salt (coarse) – 200 grams;
• spice mix – 50 grams.

No-Cook Recipe with Aspirin

Adding aspirin will extend the shelf life and make the flavor richer, brighter, and fresher. Add 6-8 crushed tablets per 3-liter bottle.

It's not difficult to prepare at all: wash the vegetables, peel them if necessary, and chop them in a food processor or blender, then add acetylsalicylic acid powder to the mixture.

Georgian with hot pepper

To make authentic, amazing Georgian adjika, you need the following ingredients:

• hot (chili) pepper – 250 grams;
• sweet (red) pepper – 600 grams;
• garlic – 140 grams;
• walnuts – 150 grams;
• 200 grams each of cilantro and parsley;
• coriander (seeds) – 1 tablespoon;
• table salt – 4 tablespoons.

Without vinegar

This adjika has a milder, more pleasant flavor and is versatile. The vegetables are processed into a smooth puree using a meat grinder, then the resulting mixture is brought to a boil before being poured into sterilized jars.

Vigorous, with horseradish

This cold, raw adjika is used not only as a potent, spicy sauce, but also as a preventative medicine. For 4 kilograms of tomatoes, you'll need 1 kilogram of horseradish root, 4 tablespoons each of salt and vinegar, and 4 large heads of garlic.

Raw adjika made from tomatoes and garlic

This adjika will always be fresh and retain all its vitamins and nutrients. To prepare it, you'll need: 2 kilograms of ripe tomatoes, 500 grams of sweet peppers and 4-5 hot peppers, 10 large cloves of garlic, and 3 tablespoons each of sugar and table salt.

Raw adjika "Ogonyok" made from tomatoes and garlic without cooking

A very tasty and quick preparation. To make it, take 1 kilogram of tomatoes, 350 grams of garlic, 300 grams of hot pepper, 1 kilogram of salad pepper, and a heaping tablespoon of salt.

Finger-licking good adjika recipe

To prepare this delicious preserve, you'll need the following vegetables: carrots, tomatoes, onions, peppers, and garlic. Wash, peel, and grind them in a meat grinder until smooth. Then add apple cider vinegar, table salt, and granulated sugar.

From tomatoes with horseradish

This fragrant, delicious seasoning is perfect for any occasion. It's made with tomatoes, sweet and hot peppers, garlic, and horseradish root. Add salt, sugar, and vinegar.

Fragrant adjika made from tomatoes and bell peppers

Black and allspice peppers are added to give the preparation a rich aroma. This recipe is simple and has a wonderful, rich flavor.

With zucchini

An original, nutritious, and delicious sauce, as well as a standalone snack, is adjika prepared with zucchini.

With carrots

This is an authentic, traditional Caucasian recipe originating from Abkhazia. In addition to the usual adjika vegetables, many spices are added, including coriander and aromatic basil.

Sauce without cooking by fermentation method

An interesting, original recipe that preserves all the beneficial properties. All the vegetables are minced, poured into a tall saucepan, and left to infuse for 20 days.

Recipe for "Hospitable" Adjika

This is a great recipe for adjika with a rich, full-bodied flavor, made with familiar vegetables, as well as parsnip and celery root, oregano, basil, tarragon, dill, and parsley.

In Armenian

This aromatic Caucasian sauce is quite simple to prepare: just quickly process vegetables and herbs in a blender or meat grinder. Then, let the mixture steep for 10-15 days before pouring into jars.

Duration and storage conditions

The preparations are stored in refrigerators or cellars, basements with a temperature that does not fall below 0 C degrees and does not rise above +5 C degrees.

The shelf life under these conditions ranges from six months to several years, depending on the ingredients and the preparation method.