Classical Caucasian adjika is prepared with the addition of a sufficiently large amount of garlic and hot pepper. This appetizer has a very spicy taste. Therefore, in European cuisine, softer, modified versions of this dish are especially popular. After reading today's article, you will learn more than one interesting recipe for raw adjika with and without aspirin.
General recommendations
This red-orange seasoning, which has a pasty consistency, has a very bright aroma. It is prepared from fresh tomatoes with the addition of salt, garlic and various herbs. In addition, horseradish root and hot pepper are usually present in its composition.
To make the finished dish more appetizing, it is recommended to make it exclusively from red ingredients. Those who are planning to do adjika for the first time should pay particular attention to one important nuance. It is strictly forbidden to arbitrarily reduce the amount of salt that is indicated in the recipe. Otherwise, the risk that the seasoning will begin to mold or ferment significantly increases.
Store adjika, not subjected to heat treatment, preferably in the cellar. At the same time, it is important to ensure that water does not get into it. Before packaging in sterile adjika jars, raw (a winter recipe with aspirin and without it will be presented later) must be kept in the refrigerator for at least 24 hours.
Sweet pepper option
Seasoning cooked using this technology has a pleasant taste of fresh tomatoes. One of the main advantages of this dish is the complete absence of vinegar. It is also important that raw adjika (a recipe with horseradish and aspirin will be discussed later) can be stored throughout the winter. Before you start cooking, make sure that your kitchen has everything you need. In this case, you will need:
- Three kilograms of ripe juicy tomatoes.
- Ten to fifteen pods of hot pepper.
- Five heads of garlic.
- A pound of red bell pepper.
- One hundred grams of horseradish.
- A tablespoon of salt.
- Six tablets of aspirin.
The amount of hot pepper can be changed up or down, depending on whether there are among your household lovers of savory snacks.
Process description
It should be noted that raw adjika (a recipe with horseradish with aspirin can be seen in today's publication) is prepared very quickly and simply. The duration of this process is about an hour. First of all, you need to do the preparation of vegetables. They are washed in cool water and slightly dried. Peppers are cleaned from seeds and crushed. Tomatoes and horseradish are cut so that it is convenient to grind them.
All ingredients, including garlic and hot pepper, are passed through a meat grinder, combined with pre-crushed tablets and mixed well. The resulting mass is laid out in sterile glass jars and covered with nylon lids. Raw adjika (a recipe with aspirin can be seen a little higher) is perfectly stored all winter in a cool place.
Option with plums
According to this recipe, you can relatively quickly and without much hassle prepare non-acute adjika. As in the previous case, vinegar will not be used here. However, despite the absence of this preservative, seasoning can be safely stored for six months. It is also important that raw adjika (a recipe with aspirin will be considered a little later) consists of vegetables alone. There are no harmful components in its composition, so this dish can be eaten almost daily. Before you begin cooking, see if you have in stock:
- Three and a half kilograms of ripe tomatoes.
- Half a glass of vegetable oil.
- A kilogram of plums, carrots and sweet peppers.
- A dozen tablets of aspirin.
- One hundred grams of garlic.
- A little salt.
Action algorithm
Vegetables are washed and cut into small pieces so that it is more convenient to grind them. Bones are removed from plums, peppers are freed from seeds, and garlic is peeled.
Components prepared in this way are passed through a meat grinder. In the resulting mass add crushed garlic, salt and vegetable oil. The last powder is poured from crushed tablets. All are thoroughly mixed and laid out in sterile glass jars. Raw adjika is stored (a recipe with aspirin will certainly be on the pages of a home cookbook) in a cool place for about six months.
Vinegar Option
This delicious, moderately spicy appetizer will surely please your family. It can be served not only for family dinner, but also on the festive table. It will be a great addition to vegetable, fish or meat dishes. Unlike previous options, raw adjika (a recipe with aspirin and vinegar will be discussed below) takes a little longer to prepare. This is due to the fact that it must first be insisted. In order not to delay the cooking process, make sure that you have all the required products on hand. This time in your kitchen should be:
- Four kilograms of ripe tomatoes.
- Three tablets of acetylsalicylic acid (aspirin).
- Two kilograms of sweet bell pepper.
- Two hundred milliliters of 9% table vinegar.
- Three pods of hot pepper.
To enhance the taste of the finished adjika, you can use your favorite spices. As for pepper, it is advisable to choose pods of a red tint.
Cooking technology
You need to start the process with processing vegetables. They are washed in cool water, dried and cut into small pieces. Both sweet and bitter peppers remove seeds. After that, all components are grinded using a meat grinder and combined in one container. Shredded garlic, spices, table vinegar and pre-crushed tablets are sent there. All is thoroughly mixed, covered with clean gauze so that foreign particles do not get there, and cleaned to the side.
After about an hour, the infused mass is carefully transferred into dry sterile jars and twisted. Raw adjika is stored (the recipe with aspirin can be seen a little higher) in the refrigerator or in a specially equipped basement.
Option with horseradish
This sharp burning adjika is not subjected to heat treatment. Therefore, it is very useful for the human body. This spicy sauce perfectly sets off the taste of meat, vegetable and fish snacks. Therefore, it is not a shame to serve unexpected guests. A homemade recipe for raw adjika from tomatoes with aspirin involves the use of a specific set of ingredients. Therefore, before you start cooking, make sure that your arsenal has:
- Two kilograms of ripe tomatoes and sweet bell pepper.
- Four and a half tablets of aspirin.
- Three hundred grams of garlic and horseradish.
- Four pods of red hot pepper.
- One hundred grams of granulated sugar.
- Half a glass of table vinegar.
- One hundred and fifty grams of table salt.
Sequencing
All the products needed to make this thick, aromatic sauce are washed under a stream of cool water and lightly dried with paper towels. After that, peppers are peeled from seeds, and garlic is peeled.
Pre-prepared vegetables are cut into small pieces so that they are easy to grind. Then they are passed through a meat grinder and combined in a suitable container. To the resulting mass add salt and granulated sugar. Table vinegar with acetylsalicylic acid tablets dissolved in it is poured there. All is well mixed, laid out in pre-sterilized glass jars and covered with lids. Raw adjika (aspirin recipe, photos and valuable recommendations can be seen in today's publication) is perfectly stored in the basement or in the refrigerator. At the same time, all useful properties and taste are saved in it.
Option with carrots and apple
Unlike all the above recipes, this adjika is prepared without the addition of acetylsalicylic acid. It includes:
- Four hundred grams of ripe tomatoes.
- A pound of sweet pepper.
- Three hundred grams of parsley root, garlic, carrots and hard apples.
- Two hundred twenty milliliters of 9% table vinegar.
- One hundred grams of mustard.
- A couple of tablespoons of tomato paste.
- Salt.
Pre-washed and peeled vegetables are ground in a meat grinder and combined with tomato paste, which will give the finished sauce a pleasant red tint. Mustard and salt are added to the mass obtained in this way. Then they pour in the same vinegar and mix everything well.
Completely finished adjika is laid out in sterile glass jars, covered with lids and put away for further storage in a specially equipped cellar or in the refrigerator. You can try the sharp Abkhazian snack made according to this recipe without the addition of acetylsalicylic acid on the same day. But still, it’s better to wait a bit until it is infused and acquires a characteristic rich taste and pronounced aroma.