Description
Adjika with aspirin for the winter is a universal sauce that can be added to almost any dish, be it porridge, pasta or a delicious steak. Each housewife chooses ingredients according to her taste, so that adjika acquires a sweetish taste or is sour, while others prefer a sharp, “fiery” taste. This recipe harmoniously combines the rich taste of ripe tomatoes, the aroma of sweet peppers, the fragrant note of garlic and the bright taste of hot pepper. The recipe can rightfully be considered, if not the best, then at least one of the most successful, because it benefits both in terms of preparation time, since we cook adjika without cooking, and in benefits! Raw adjika contains the maximum range of vitamins that can only be found in raw vegetables ripened under the rays of the sun!
Ingredients
Adjika with aspirin for the winter - recipe
First, let's prepare the tomatoes. We need tomato juice, so we put ripe tomatoes through a juicer. We also process sweet peppers, bitter peppers, and garlic. You should be careful so that the hot pepper does not burn your hands - use gloves.
Place the chopped vegetables in a saucepan and dilute our spicy gruel with tomato juice. You can adjust the consistency yourself; you can make it thicker or thinner by simply adding more tomato juice. Salt to your taste.
Let's measure how much we have prepared for our adjika and calculate how much aspirin we will need.
Now let's take a look at the preservative - aspirin. It needs to be crushed in any convenient way, for example, wrap the required number of tablets in paper and roll with a rolling pin. Add the powder to the preparation, mix well, and forget about it at night, giving the aspirin time to completely dissolve. In the morning, it would be a good idea to mix the mixture thoroughly and pour into sterilized jars. Close with nylon lids.
In cooking, from the numerous variety of sauces, one can note adjika, which is very popular among many countries around the world. Meat dishes served together with adjika acquire a special piquancy and unsurpassed taste.
Why is there aspirin in adjika?
For winter cooking, aspirin (acetylsalicylic acid) is used in culinary recipes instead of vinegar. This is a harmless component in tablets that helps keep the rolls in an edible state for a long time. Aspirin has preservative properties. It prevents the production of pathogenic flora in seams and protects against the development of mold. In addition, acetylsalicylic acid reduces the level of spiciness and salinity of sauces, improving their taste.
However, you should not get carried away and put an excessive amount of tablets in a food product, since any beneficial substance, if there is too much of it, can harm the human body. Excess aspirin acts on the body as a toxic substance, gradually destroying it from the inside.
Raw adjika: what is the benefit?
There are a lot of ways to prepare adjika for the winter, but it is important to remember that raw adjika retains all the vitamins and nutrients, unlike the one that has been heat-treated. As you know, cooking destroys a significant part of the vitamins.
Below are two recipes for preparing adjika for the winter, which do not require cooking and are famous for their popularity all over the world. The cooking methods are quite simple, and most importantly they help preserve all the useful components present in the raw ingredients.
A quick way to prepare raw adjika for the winter
To prepare raw adjika you will need:
- ripe red tomatoes – 4 kg;
- sweet pepper – 300 g;
- hot pepper – 9 pods;
- garlic – 4 large heads;
- horseradish root – 100 g;
- salt – 120 g;
- aspirin – 6 tablets.
Method for preparing adjika:
Sterilize liter jars (6 pieces), boil the lids. Rinse the prepared ingredients thoroughly and dry. Peel sweet and hot peppers from seeds (before peeling seeds from hot peppers, it is recommended to wear gloves to avoid burning your hands).
Grind tomatoes, peppers, garlic and horseradish through a meat grinder. Transfer the resulting mass into a large container so that it is convenient to mix. Add salt and crushed aspirin. Mix well. Divide the resulting consistency into clean liter jars and roll up. Turn the rolls upside down, wrap them in a warm blanket and put them in a dark place. After four days, adjika will be ready for use. It should be moderately spicy and salty. This version of adjika is gentle on the pancreas and stomach. If there are serious problems with these organs, then adjika can be made less burning. To do this, you will need to remove one head of garlic and two pods of hot pepper from the recipe.
Raw adjika will be perfectly stored until the onset of winter, since in addition to aspirin tablets, it also contains other preservative ingredients - such as horseradish, garlic, salt and hot pepper. These components have antimicrobial properties and stop the growth and activity of bacteria.
Adjika without cooking for the winter
Another method of preparing raw adjika for the winter is used by the Caucasian peoples, as well as thrill-seekers. Although this recipe is not a traditional Caucasian dish, it is still very popular among residents of eastern countries.
Ingredients for preparing hot adjika:
- – 400 g;
- hot pepper – 10 pods;
- garlic – 5 large heads;
- sweet pepper – 600 g;
- – 80 g;
- mint, horseradish, basil - to taste;
- salt – 80 g;
- aspirin – 5 tablets.
Cooking method:
Rinse all vegetables and herbs under running cool water. Remove all seeds from sweet and hot peppers. Before removing seeds from hot peppers, wear medical disposable gloves. They will help you avoid burning your hands during the procedure. Peel the garlic. Pass all prepared ingredients, along with herbs, through a meat grinder or food processor. Pour salt and crushed acetylsalicylic acid tablets into the resulting mass. Mix everything thoroughly. Place the finished mixture into sterile jars and roll up.
The presence of walnuts in this recipe adds piquancy and reveals the full depth of flavor. An excellent sauce with a fiery aftertaste perfectly complements not only meat and fish dishes, but also vegetable delicacies. Adjika of this method of preparation will become an indispensable dish on any table. There is no shame in serving this sauce to unexpected guests, impressing them with the exquisite taste of fiery adjika, which will not leave true gourmets indifferent.
Adjika goes well with many fish, meat and poultry dishes. It goes especially well with grilled meat over charcoal. Adjika is often added to marinades or as an ingredient in various sauces.
Homemade adjika is always in price. If you don’t prepare a few jars for future use in time, you’ll regret it later in the winter. Store-bought, even the best and most expensive, can’t compare with homemade adjika. I have never come across a good, tasty store-bought adjika before.
I prepare different types of adjika for the winter, little by little. This recipe will cover two cooking methods.
Now I want to talk about adjika with aspirin. Opinions regarding the benefits and harms of aspirin (acetylsalicylic acid) are overwhelming. For example, aspirin can be prescribed for heart disease and for their prevention, and is not recommended for stomach ulcers, but spicy foods are not recommended for it. In general, I always make adjika with aspirin and have not yet complained =) To prepare such adjika or not - decide, of course, for yourself. In any case, you won’t get much aspirin from adjika, and it, in turn, is an excellent preservative, it’s still an acid.
And now to the recipe for spicy adjika for the winter. I tell you how to cook raw adjika. Everything is so simple, so fast and incredibly delicious.
Adjika - recipe
Tomato adjika recipe, ingredients:
- Tomatoes – 3 kg
- Ground pepper – 1 kg
- Hot pepper – 2-4 pcs.
- Garlic – 1-2 heads
- Aspirin – see description below
- Salt - to taste
The number of vegetables does not matter at all. For 3 kg of tomatoes you can take 2 and 3 kg of sweet bell pepper. Garlic, hot pepper and salt are all added to taste. I add a lot of garlic and moderate amounts of hot pepper.
Aspirin (acetylsalicylic acid): 40 tablets per 10 l ready-made vegetable mixture for adjika.
Choose very red and fleshy tomatoes, then the adjika will be thick and beautiful. Of course, only seasonal local ones are suitable, not plastic imported ones. I prefer “Slivka” tomatoes, as they are almost always red and have a thick skin.
Recipe for spicy adjika for the winter - step-by-step preparation
Recipe 1 – adjika with aspirin (raw adjika)
Wash the vegetables and dry. Cut into small pieces, removing the stems and core.
Grind tomatoes, peppers and garlic in a blender or mince.
Add salt to taste and crushed aspirin depending on the resulting amount of adjika.
Mix the adjika thoroughly and leave in the same container for about night. Then mix again, place in jars, close with tight lids and store in a cool place. For this adjika it is not necessary to sterilize the jars; it can be stored without problems. But if you are still not sure, sterilize the jars, and you can read how to do this in the article about.
Raw adjika with horseradish – recipe 2
Adjika with horseradish – ingredients:
- Tomatoes – 3 kg
- Bell pepper – 1 kg
- Hot pepper – 4-5 pcs.
- Garlic – 2-4 heads
- Horseradish root – 150 g
- Parsley and dill - 1 large bunch each
- Salt - to taste
Cooking raw adjika with horseradish
Wash the vegetables, remove stems and cores, cut and chop. Finely chop the greens with a knife. Peel the horseradish root, grate it on a fine grater or grind it in a blender. The main thing is not to break the chopper - not all knives can withstand a strong spine. Mix all ingredients, add salt to taste, spread over sterilized jars, close with tight lids and store in the refrigerator.
Calorie content of homemade adjika (without sugar and vegetable oil) per 100 grams is about 18 kcal
Have a cozy winter and thrills at the table!
Best regards, Natalie Lissi
To prepare the sauce without sterilization, you should take fleshy vegetables grown in the ground. They are the most aromatic and rich in taste, so adjika with aspirin will turn out very fragrant and piquant. Manufacturers collect imported tomatoes and peppers in an unripe state so that the vegetables do not spoil during transportation over long distances.
In any version of the recipe for preparing adjika with aspirin for the winter without cooking, it is better to prepare the sauce by dividing it into 2 parts - let one be slightly spicy, the second can be seasoned with a large amount of hot pepper. Thus, all lovers of the dish will not be left without attention.
Adjika recipe for the winter with tomato aspirin
Fresh preparation is perfectly stored all season long in the cellar or in the refrigerator thanks to acetylsalicylic acid, which plays the role of a preservative. It is not enough to harm your health, and at the same time, salicylic acid perfectly protects the sauce from spoilage.
Ingredients:
4 kg of fleshy tomatoes with thin skin;
1 kg of bell peppers, orange or red;
3-5 pcs. hot pepper;
2-3 garlic heads;
table salt - to taste;
20 tablets of acetylsalicylic acid.
Preparation:
1. Sort all the vegetables, rinse, dry on a towel or paper napkin.
2. Cut off the stalks of the peppers and remove the seed boxes, remove the peel from the garlic.
3. Cut the workpieces into pieces that are convenient for rolling in a meat grinder or blender. Pass the garlic through a special press.
4. Grind all the vegetables into a homogeneous mass, add salt and mix. With salt, you need to be careful - add a little, let the seasoning dissolve, add more if necessary.
5. Crush salicylic acid tablets into powder and mix with adjika. For 10 liters of prepared vegetable mass you need to add 40 pieces. Therefore, the puree should be weighed before adding aspirin.
6. Stir everything thoroughly, put it in the refrigerator overnight so that all components dissolve in each other and the salicylic acid begins to act.
7. The next morning, put the finished mixture into sterilized dry jars, close with nylon lids and store in a basement or cellar.
Serve this dressing for fried meat, cutlets or as an appetizer with fresh lard.
Important! You cannot use aluminum equipment when working with vegetables - the workpiece will acquire an unpleasant metallic taste and become harmful to health due to the interaction of aluminum with fruit acids.
Recipe for raw adjika with tomato juice and aspirin (step by step)
Not everyone likes the pieces of tomato peel that are found in standard options for preparing a savory addition to meat dishes. Therefore, some housewives prepare sauce based on tomato juice. A simple recipe with a photo will tell you how to do it correctly.
Ingredients:
2-2.5 kg of very ripe tomatoes;
1.5 kg of fleshy sweet pepper;
2 large garlic heads;
8-10 small hot peppers;
table salt - to taste.
Preparation:
1. Peel and rinse peppers and garlic. Dry on a kitchen towel or paper napkin, cut into pieces of suitable size.
2. Prepare juice from tomatoes by passing them through a juicer.
3. Grind the peppers and garlic into a homogeneous mass, mix with tomato juice.
4. Pour the mixture into half-liter sterilized jars to determine the amount of preservative - there should be one salicylic acid per container.
5. Pour the vegetable puree into a large common bowl, mix with crushed salicylic acid and table salt to taste.
6. Keep raw adjika in the cellar or refrigerator for at least 12 hours so that the salicylic acid dissolves completely.
7. Pour the sauce into prepared jars
8. Cover with nylon lids and store in the cellar.
You can vary the amount of garlic and hot pepper as desired. It is better to add fresh herbs to a flavorful snack immediately before consumption.
Attention! This preparation is not suitable for storage in a city apartment!
Recipe for adjika for the winter with aspirin for long-term storage
The difference between this version of the preparation is that you can roll the sauce directly under the metal lids. This is an ideal option for storing workpieces on the balcony or in the pantry.
Ingredients:
10 kg of ripe tomatoes;
3 kg bell pepper;
0.5 kg of peeled garlic;
10 gr. table salt;
30 acetyl tablets.
Preparation:
1. Wash, peel and dry all vegetables.
2. Cut into small pieces and grind in a meat grinder. Add salt to taste.
3. Divide into half-liter jars, add 1 aspirin tablet to each container, and roll up.
Store in a basement or cellar. Or take it out onto the balcony.
Recipe for raw adjika and tomatoes with garlic
A very tasty and spicy addition to all dishes. Not everyone likes the aroma of a sweet vegetable, so those who like tomato sauces can do without it.
Ingredients:
1 kg of tomatoes, very ripe;
1 hot pepper;
5 garlic cloves;
100 ml. table vinegar 9%;
1 tbsp. l. granulated sugar;
1/3 tbsp. l. table salt.
Preparation:
1. Wash, peel and dry all vegetables.
2. Grind the sauce components in a meat grinder into a homogeneous mass.
3. Season adjika made from tomatoes with garlic with salt, sugar and vinegar. Mix thoroughly and set aside to allow the spice grains to dissolve.
4. Place the sauce in sterilized dry small jars and close with plastic or metal screw caps. Place the product in the refrigerator.
Attention: This method of preparing adjika is only suitable for storage in a very cold place.
Recipe for adjika without cooking with horseradish
An excellent option for making sauce using a harvest of spicy roots that grow in almost any garden or personal plot. It should be remembered that when working with horseradish, it is better to wear protective glasses, since the essential oils of the root vegetable are very irritating to the mucous membranes of the eyes.
Ingredients:
2.5 kg tomato;
250 gr. sweet peppers in red or orange shades;
250 gr. peeled horseradish;
150 gr. hot pepper;
250 gr. peeled garlic cloves;
0.5 tbsp. Sahara;
0.5 tbsp. table salt;
1 tbsp. table vinegar 9%.
Preparation:
1. Rinse, peel and dry all vegetables from excess moisture with a kitchen towel or paper towel.
2. Cut into small pieces, as shown in the video, grind into a homogeneous mass in any convenient way.
3. Mix all ingredients in one bowl.
4. Add salt, sugar and vinegar.
Place the “horseradish” into jars with screw-on lids and place in the refrigerator.
This preparation can only be stored in a cold place, so those who want to prepare adjika without cooking it with horseradish for the winter should take into account the capacity of their refrigerator. You can pour the spicy dressing into Ziploc bags and freeze in briquettes. Before use, remove the “horseradish” from the freezer and let it defrost at room temperature.
Classic Caucasian adjika is prepared with the addition of a fairly large amount of garlic and hot pepper. This snack has a very spicy taste. Therefore, softer, modified versions of this dish are especially popular in European cuisine. After reading today's article, you will learn more than one interesting recipe for raw adjika with and without aspirin.
This red-orange condiment has a paste-like consistency and has a very strong aroma. It is prepared from fresh tomatoes with the addition of salt, garlic and various herbs. In addition, it usually contains horseradish root and hot pepper.
To make the finished dish more appetizing, it is recommended to make it exclusively from red ingredients. Those who are planning to make adjika for the first time need to pay special attention to one important nuance. It is strictly forbidden to arbitrarily reduce the amount of salt indicated in the recipe. Otherwise, the risk that the seasoning will begin to mold or ferment increases significantly.
It is advisable to store adjika that has not been subjected to heat treatment in a cellar. It is important to ensure that no water gets into it. Before packaging in sterile jars, raw adjika (a recipe for the winter with and without aspirin will be presented below) must be kept in the refrigerator for at least a day.
Sweet pepper option
The seasoning prepared 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 (the recipe with horseradish and aspirin will be discussed later) can be stored throughout the winter. Before you start cooking, be sure to 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.
- Half a kilo of red sweet pepper.
- One hundred grams of horseradish.
- A tablespoon of salt.
- Six aspirin tablets.
The amount of hot pepper can be changed up or down, depending on whether there are lovers of spicy snacks among your household.
Process description
It should be noted that raw adjika (the recipe for 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 start preparing the vegetables. They are washed in cool water and lightly dried. The pepper is cleared of seeds and crushed. Tomatoes and horseradish are cut so that they are convenient to grind.
All ingredients, including garlic and hot pepper, are passed through a meat grinder, combined with pre-crushed tablets and mixed thoroughly. The resulting mass is placed in sterile glass jars and covered. Ready-made raw adjika (the recipe with aspirin can be seen just above) is perfectly stored all winter in a cool place.
Option with plums
Using this recipe, you can prepare mild adjika relatively quickly and without much hassle. As in the previous case, vinegar will not be used here. However, despite the absence of this preservative, the seasoning can be safely stored for six months. It is also important that raw adjika (the recipe with aspirin will be discussed a little later) consists of only vegetables. It does not contain any harmful components, so this dish can be eaten almost daily. Before you start cooking, see if you have:
- Three and a half kilograms of ripe tomatoes.
- Half a glass of vegetable oil.
- A kilogram of plums, carrots and sweet peppers.
- A dozen aspirin tablets.
- One hundred grams of garlic.
- A little table salt.
Algorithm of actions
Vegetables are washed and cut into small pieces to make them easier to grind. The pits are removed from the plums, the peppers are freed from seeds, and the garlic is peeled.
The components prepared in this way are passed through a meat grinder. Add chopped garlic, salt and vegetable oil to the resulting mass. The last thing to add is the powder from the crushed tablets. Mix everything thoroughly and place in sterile glass jars. Raw adjika is stored (a recipe with aspirin will definitely end up in the pages of a home cookbook) in a cool place for about six months.
Option with vinegar
This tasty, moderately spicy appetizer is sure to please your family. It can be served not only for a family dinner, but also on a holiday table. It will be a great addition to vegetable, fish or meat dishes. Unlike previous options, raw adjika (the 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 infused. In order not to delay the cooking process, make sure in advance that you have all the required products on hand. This time your kitchen should have:
- 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 peppers, it is advisable to choose red pods.
Cooking technology
You need to start the process by processing vegetables. They are washed in cool water, dried and cut into small pieces. Both sweet and bitter peppers are seeded. After this, all components are ground using a meat grinder and combined in one container. Chopped garlic, spices, table vinegar and pre-crushed tablets are also sent there. Mix everything thoroughly, cover with clean gauze to prevent foreign particles from getting in, and put it aside.
After about an hour, the infused mass is carefully transferred to dry sterile jars and screwed on. The finished raw adjika is stored (the recipe with aspirin can be found just above) in the refrigerator or in a specially equipped basement.
Option with horseradish
This hot, hot adjika is not subjected to heat treatment. Therefore, it is very useful for the human body. This spicy sauce perfectly complements the taste of meat, vegetable and fish appetizers. Therefore, there is no shame in serving it to unexpected guests. A homemade recipe for raw adjika from involves the use of a certain set of components. Therefore, before you start cooking, make sure that you have:
- Two kilograms of ripe tomatoes and sweet bell peppers.
- Four and a half aspirin tablets.
- 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 products needed to prepare this thick, aromatic sauce are washed under running cool water and lightly dried with paper towels. After this, the pepper is peeled and the garlic is peeled.
Pre-prepared vegetables are cut into not too large pieces so that they are convenient to grind. Then they are passed through a meat grinder and combined in a suitable container. Salt and granulated sugar are added to the resulting mass. Table vinegar with acetylsalicylic acid tablets dissolved in it is also poured there. Mix everything thoroughly, place it in pre-sterilized glass jars and cover with lids. Ready-made raw adjika (recipe with aspirin, 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 the beneficial properties and taste are preserved in it.
Option with carrots and apples
Unlike all the above recipes, this adjika is prepared without the addition of acetylsalicylic acid. It includes:
- Four hundred grams of ripe tomatoes.
- Half a kilo of sweet pepper.
- Three hundred grams of parsley root, garlic, carrots and hard apples.
- Two hundred and 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 table salt are added to the mass obtained in this way. Then add table vinegar and mix everything thoroughly.
Fully prepared adjika is placed in sterile glass jars, covered with lids and stored for further storage in a specially equipped cellar or refrigerator. You can try a spicy Abkhaz appetizer made according to this recipe without adding acetylsalicylic acid on the same day. But it’s still better to wait a little until it infuses and acquires its characteristic rich taste and pronounced aroma.
