Recipes for raw tomato adjika with aspirin for the winter, with or without cooking

Now you can make delicious adjika with aspirin using raw ingredients and without cooking. Traditional recipes often undergo changes, so this versatile sauce can now have a sweet, slightly sour, or very spicy flavor. The adjika recipe combines aromatic ripe tomatoes, allspice, and the pungent notes of garlic. Various spices and seasonings are also added as additional ingredients.

Properties of salicylic acid

The beneficial properties of salicylic acid are well known. It is intended for the prevention and treatment of colds and viral infections. In some cases, it is also indicated for joint problems. This acid is also a powerful antiseptic, preventing the growth of pathogenic microorganisms.

What is it used for in canning?

Using salicylic acid has a significant advantage. Raw foods containing this component do not require cooking. Uncooked dishes are known to retain maximum nutrients and a full supply of vitamins. Furthermore, this additional preservative does not affect the taste or texture, but it does extend the shelf life.

Also, canned goods containing this medication will never puff up if properly prepared. Avoid adding too much aspirin, as this will give the adjika a distinctly medicinal smell.

Options for preparing adjika with salicylic acid for the winter

The adjika recipe can be adjusted to suit your personal preferences. However, the amount of salt should remain constant, as it inhibits the growth of microbes and bacteria. Also, avoid adding fresh herbs; it's best to do this just before serving.

To achieve a rich red color in the paste-like mixture, it is necessary to select only red fruits, but not overripe ones.

Raw adjika recipe with tomatoes, peppers, and garlic

Raw adjika with pepper and garlic is a classic, no-cook recipe that preserves its beneficial properties and helps boost the immune system, especially in winter. Freshly prepared adjika with aspirin will keep until spring.

Ingredients:

• 3 kilograms of tomatoes;
• 1 kilogram of bell pepper;
• 100 grams of chili pepper;
• 5 cloves of garlic;
• 20 grams of sugar;
• 150 grams of salt;
• 10 tablets of acetic acid.

Directions: Remove seeds and membranes from the peppers (they add bitterness) and peel the garlic. Process all washed and peeled ingredients in a meat grinder, blender, or food processor. Finely chop and crush the garlic. Crush the aspirin tablets. Mix all ingredients together and season with salt and sugar. Add the crushed tablets. Refrigerate the dressing overnight and then package into sterile jars.

With plums and aspirin

Plum is a common addition to various sauces. When paired with hot spices, it softens the aftertaste and adds a touch of zest. Furthermore, plum also acts as a natural thickener, adding body.

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.

Directions: Peel all ingredients, wash, and dry thoroughly. Grind with any kitchen utensil. Crush the garlic and add to the mixture. Wash the plums, remove the pits, and grind them. Mix all the prepared ingredients. Add crushed aspirin and refrigerate for several hours. Roll up the preserves in sterile containers.

With vinegar

Vinegar will impart a unique aftertaste to the tomato sauce. This sauce pairs perfectly not only with meat dishes but can also be added to salads or homemade pizza.

Ingredients:

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

Directions: Rinse the vegetables in cold water, peel, and dry. Next, chop the ingredients into small pieces. Be sure to remove the seeds and membranes from the pepper. Process everything in a meat grinder or food processor. Add the garlic, spices, and vinegar to the mixture. Crush the tablets into a powder and add to the sauce. Stir, cover, and let sit for a couple of hours. Transfer the adjika to clean jars and seal.

With carrots and apples

This recipe produces a spicy yet slightly sweet treat with an interesting color and texture. The fruits should be firm to minimize juice loss. The combination of these ingredients is a true treasure trove of minerals and vitamins. Ingredients:

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

Directions: Puree the peeled vegetables using a suitable method. Add tomato paste to the mixture, which will color the sauce red. Then add salt and mix thoroughly. Crush the aspirin tablets into a powder and add to the adjika. Refrigerate for several hours. Preserve in sterile containers.

With tomatoes and horseradish

This recipe is perfect for those who enjoy a spicier sauce. Ingredients:

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

Directions: The tomatoes must be ripe and deep red. Wash, peel, and dry thoroughly. Then, mince or chop the tomatoes. It's best to wear gloves when peeling the hot peppers. Mix the mixture thoroughly. Sprinkle the crushed pepper over the sauce and refrigerate overnight. In the morning, preserve the tomatoes and store in a cool place.

Tomato and garlic adjika

A slightly simplified version for those who prefer a classic, spicy dressing. The fragrant aroma of tomatoes and the spiciness of garlic are enough to create a delicious sauce. Ingredients:

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

Directions: Remove the seeds and membranes from the peppers, as these can make the sauce bitter. Next, grind the washed and peeled ingredients with a kitchen utensil. Finely chop the garlic and crush it. Grind the aspirin tablets into a powder. Mix all ingredients together and season with salt and sugar.

The final step is adding the ground tablets. Refrigerate the finished adjika overnight, then package it into sterile jars.

Spicy Georgian with chili pepper

Nuts are often added to this recipe for a more refined flavor. However, the main ingredient in the traditional Georgian dressing is hot chili pepper.

Ingredients:

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

Directions: Soak the red hot peppers in cool water for an hour. Then dry and remove the seeds. Grind all ingredients through a meat grinder (repeat if necessary). Drain any excess liquid. Add the seasoning and salt and mix thoroughly. Leave in the container for a few days. Then, jar and store in a cool place.

Rules for storing preparations in winter

The main rule for storing spicy ingredients without heat treatment is to keep them in a cool place. The finished sauce can be frozen in blocks. However, it's also crucial to ensure that no liquid gets into the adjika. Before preserving it in a prepared container, the raw product should be refrigerated for 24 hours.

Without salicylic acid, it's difficult to achieve a fresh flavor when preparing spicy adjika. A sauce prepared according to this recipe will retain the aroma of freshly prepared ingredients for a long time.

A cooked dressing differs significantly in consistency and flavor from a raw dressing. However, in either case, the result is a unique adjika for meat dishes.