Adjika without apples

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.

We offer you a great option for a summer snack made from seasonal vegetables. Composed entirely of vegetables and a small amount of spices and vegetable oil, it is perfect for serving on a festive or everyday table as an appetizer or side dish for meat dishes, as well as a light snack on crispy toast.

Ratunda is a fleshy red pepper variety that differs from regular sweet peppers in that it tastes slightly spicy. It is with this variety of pepper that we will cook homemade adjika. Hot peppers and garlic add spicy notes, while tomatoes soften the taste and add a little sourness.

If you like spicy food, this recipe is for you. Adjika made from bulgarian and hot peppers with garlic is the best seasoning for a variety of dishes. We will cook Adjika without heat treatment, you just need to prepare and grind vegetables in a blender, then season them with vinegar and vegetable oil. Everything! Adjika is completely ready. The only condition is that it must be stored in the refrigerator.

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.

Adjika made from tomatoes is an excellent dressing for any dish. Serving adjika from tomatoes is appropriate to various types of meat, fish dishes, and also side dishes. It contains many useful substances that the body needs so much in the cold season. Therefore, tomato adjika is a good option for harvesting for the winter.

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.

It is not at all necessary to add tomatoes to adjika. The seasoning prepared on the basis of bell pepper will be no less tasty, sweet and sour and moderately pungent. For lovers of spicy adjika, you can increase the amount of chili peppers.

The main ingredients of classic adjika are always tomatoes, hot chili and sweet peppers. A properly prepared seasoning should be bright red and retain its smell and taste for a long time. For longer storage, adjika is boiled. Spices can be added to this various seasoning. This recipe offers you a basic set of products for a classic adjika.

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.

In this recipe, you are invited to prepare a hot seasoning for the winter with the addition of carrots and onions. It will be natural, healthy for the body and will perfectly replace ketchup on the table.Such adjika is stewed for a long time and as a result acquires the consistency of a thick paste, like natural adjika. Carrots and onions will soften the taste of hot peppers and add sweetness to the preparation.

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.

Adjika came to us from Abkhazia, where it is a traditional spicy spicy seasoning for various dishes. We have this appetizer stuck more in softer and more harmonious taste variations. For example, eggplant adjika is very popular for the winter through a meat grinder. This tender and juicy adjika will definitely please you and your family.

Adjika made from plums, tomatoes and bell pepper is a wonderful recipe for home preservation for the winter. Spicy sweet and sour adjika will become the highlight of your table and will gradually enter the ranks of your family's favorite dishes. Its juiciness and aroma will quickly win the hearts of your loved ones.

It is believed that the true, classic Georgian adjika does not require boiling. Such raw adjika is prepared easier and faster, and retains all the useful vitamins and trace elements of fresh vegetables that would be lost during the heat treatment.

Georgians know for sure that adjika can diversify and improve the taste of almost any dish. Having prepared several cans of Georgian adjika at home, you can be sure that all your dishes will delight both households and guests.

Adjika lovers do not always like to spend a lot of time preparing it for a long time. Adjika made from pepper without cooking will save the hostess time and efforts and allow her family and guests to enjoy a fragrant and very tasty addition to any dish all year round.

Anyone who loves eggplant dishes will definitely appreciate eggplant adjika without tomatoes. The preparation of the seasoning is simple and quick. Adjika turns out to be very tasty. Such adjika is simply excellent as a snack on flavored bread. Sandwiches with her are wonderful.

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 propose to cook spicy Uzbek adjika. The seasoning turns out to be quite spicy, it is prepared simply, it is stored in the refrigerator. If necessary, the seasoning is diluted with tomato paste to adjust the pungency according to your taste preferences.

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

Ramson is a unique plant that grows in the forest in shady places. The plant is rich in vitamin C and healing properties. Ramson is most often consumed fresh, but sometimes it is fermented, pickled and salted. Drying wild garlic is not recommended, since vitamins are practically not stored in dry form.

Lovers of hot sauces will certainly appreciate the recipe that I want to share with you. Adjika turns out to be very spicy and quite aromatic. The spicy seasoning goes well with meat and fish dishes.

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!

Ramson is a plant that has such names as "Flask", "Bear Onion", "Wild Garlic". The leaves, stem and bulb of the plant are eaten. The taste of wild garlic resembles garlic and is widely used in cooking.I suggest making wild garlic adjika with tomato paste.

I would like to offer a wonderful recipe for adjika with plums and tomatoes. For adjika with plums, sweet and sour plums are used. In this recipe, I recommend using sweet plums.

I propose to cook a fragrant and quite spicy adjika with horseradish and tomatoes. This seasoning goes well with all dishes, without exception, even spreading on a sandwich, you will enjoy the excellent combination of ingredients. Adjika with horseradish and tomatoes will perfectly strengthen your immune system.

Have you ever tried beet adjika? If not, it's time to give it a try. Hot spice is a great substitute for ketchup or other sauce. Beet adjika goes well with fish or poultry, and adjika can also be spread on fresh aromatic bread.

I want to share a recipe for searing hot pepper adjika. The seasoning turns out to be quite spicy and very aromatic. I recommend this adjika only to those who have no health contraindications, and I advise the rest to use it in small quantities.

Adjika made from eggplants and tomatoes is an excellent seasoning for any dish. The seasoning is aromatic with a balanced taste. Such adjika is a great alternative to store-bought sauces and seasonings.

Lovers of hot sauces will certainly appreciate the recipe that I want to share with you. Adjika turns out to be very spicy and quite aromatic. The spicy seasoning goes well with meat and fish dishes.

I want to share a recipe for a fragrant and quite spicy adjika made from hot pepper and garlic. The seasoning is rich in vitamins. The use of such adjika will prevent infection with seasonal viral diseases. Adjika goes well with meat and fish dishes.

Adjika is a rather spicy and spicy seasoning, which is most often prepared from fleshy tomatoes. Today I propose to cook Georgian adjika from plums, which is perfect for meat dishes and will add a spicy touch to the dish.

Autumn is a wonderful time, a period of harvesting for the winter. Eggplant is a wonderful healthy vegetable that can be used to make a variety of snacks. I want to propose to cook a fragrant spicy eggplant adjika for the winter.

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 minimizing the amount of hot pepper in adjika.

Adjika from plums with curry seasoning is very similar to the Georgian sauce "Tkemali" according to the principle of preparation. The only difference between these two blanks is that tomatoes are always added to Tkemali. Adjika from plums with curry has an unusual sweet and sour taste, where there are piquant notes, which is unlikely to leave indifferent any of the representatives of the strong half of humanity.

Adjika made from tomatoes, peppers and garlic is one of the classic options for making a popular homemade product, which will certainly appeal not only to adults, but also to children. It should be noted that such adjika does not contain vegetable oil in its composition, which means that its use will not have negative consequences for your figure.

The hot pepper adjika will undoubtedly not leave indifferent any spicy lover. This spicy Caucasian seasoning will perfectly dilute various meat dishes with its spicy notes. It should be noted that due to the absence of heat treatment, all the beneficial properties of adjika ingredients are perfectly preserved. The only disadvantage of adjika is a relatively short shelf life - no more than a month. And you should definitely keep it in the refrigerator.

Adjika from tomato pomace is a simple and quick way to prepare your favorite homemade vegetables. This method does not imply complex steps for preparing tomatoes: they only need to be washed and chopped. And this circumstance in no way changes the taste properties of adjika for the worse.This is easy to verify by preparing adjika according to the recipe that we have presented to your attention.

Uncooked hot pepper adjika is a spicy addition to meat dishes, which can increase the spiciness of your favorite dishes. By the way, this same degree of pungency during the cooking process can be adjusted independently: keeping the pepper seeds, you will make the appetizer more piquant. By the way, when working with hot peppers, it is recommended to use gloves to avoid burns.

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.

Adjika made from plums and bell peppers is a great addition to clear dishes and various side dishes. This preparation is distinguished by its bright taste and aroma, which is certainly associated with summer. If you want to increase the degree of pungency of your workpiece, when preparing hot peppers, limit yourself to removing only the green tail.

Of the various adzhika recipes, this one stands out: it is slightly fatty and aromatic thanks to the addition of walnuts and cinnamon. Real spicy Georgian adjika with herbs and hops-suneli will warm you in winter, it can be added by a teaspoon to almost all savory dishes.

Adjika made from two types of pepper and plums with garlic are prepared in the classical way: twist in a meat grinder, boil and roll up. Nothing complicated, but the taste of such adjika is noticeably different from its counterparts: it has a sweetish smell of plums and a sweet and sour taste.

Such adjika is not canned, so it preserves all the vitamins from its constituent vegetables as much as possible. Hot pepper gives all the main taste and pungency. Such adjika goes well with borscht with lard, jellied meat, meat and other dishes. In winter, the product will help fight viruses, but it is contraindicated in stomach diseases due to its severity.

Moderately spicy adjika made from eggplant and sweet pepper will come in handy for lunch with a bite of bread and first courses or for second hot courses. It is prepared without any special tricks, the main thing is to buy vegetables of proper quality and ripeness.

With a rich harvest of bitter capsicum, you can make a real Georgian adjika raw from it. At the same time, all the sharpness of the pepper is preserved. Do not forget to wear rubber gloves as a precautionary measure, because it is not for nothing that this pepper is called hot, you do not need to touch your face and even more so rub your eyes.

Adjika in Georgian is very spicy due to the fact that it is prepared from a large amount of bitter red pepper. Also, a lot of suneli hops, dried basil, garlic, coriander and salt are used in the harvest.

Armenian hot pepper adjika will undoubtedly appeal to lovers of spicy cuisine. This recipe involves the use of hot peppers and spices. In summer, it can be cooked just before a meal or rolled up and kept on hand all year round.

Adjika from tomatoes with horseradish is the perfect sauce for any occasion. It can be added to soups, sauces and gravies, served with meats and pasta, or used in making sandwiches.

Homemade tomato adjika will perfectly complement any dish, be it a shish kebab or just boiled pasta. It is very simple and quick to prepare delicious spicy adjika; if you wish, you can prepare it for the winter.