Homemade adjika from tomato without cooking

Step-by-step preparation

Cooking time: 45 mins

1. STEP 1

   

   How to make hot adjika from tomatoes for the winter without cooking? Prepare the necessary products.

2. STEP 2

   

   Wash the tomatoes, cut into 4 parts, remove the hard part of the core, place in a colander to drain the liquid.

3. STEP 3

   

   Wash the sweet pepper, remove seeds, and cut into large squares. Wash the horseradish root, peel and grate on a fine grater. Peel the garlic and chop it in a garlic press or finely chop it. Wash the hot capsicum (it is best to work with gloves), cut lengthwise, remove the seeds and chop finely. Depending on the spiciness of the pepper and your tastes, the amount of hot pepper can be varied.

4. STEP 4

   

   Place the drained tomatoes in a deep bowl and chop with a blender, add the sweet pepper, chop and mix the mass with a wooden spoon.

5. STEP 5

   

   Add garlic, horseradish, hot pepper to the tomato-pepper puree and grind again with a blender, mix and set aside to infuse for 30 minutes. I would like to note that the sauce turns out to be a little runny, so for those who like it thicker, you can separate the excess liquid using a sieve.

6. STEP 6

   

   Add salt, sugar, vinegar to the settled mass and mix thoroughly.

7. STEP 7

   

   Adjika is ready!

8. STEP 8

   

   Fill sterilized and cooled glass jars with adjika, close with metal screw-on or nylon lids and place in the refrigerator.

9. STEP 9

   

   Leave a little for testing.

Comments on the recipe

Galina Peter

26.08.2023

4.6

Excellent preparation for the winter, spicy in taste. You can cook adjika without horseradish, it won’t be so spicy.

Irisha

26.08.2023

4.5

Olga, what a healthy recipe you have! I love adjika very much!! but here you don’t even need to cook it, when I get homemade tomatoes I’ll definitely cook it, the most important thing is that everything is quick and easy to prepare!

Olga

26.08.2023

4.5

Be sure to prepare it, Irisha! It turns out to be very tasty adjika. I just recommend separating the excess liquid. I didn’t do this and after a day in my jars a layer of clear liquid separated at the bottom. Although a little, it’s not very beautiful.

Shura

26.08.2023

4.5

How beautifully the adjika is served, you can eat it with spoons, I also prefer not boiled, but this live one, the tomatoes will turn red and we’ll start cooking the adjika)))

Olga

26.08.2023

4.7

Yes, Shura, I really miss our field tomatoes here. You have to be content with what they offer in the supermarket - either Spanish or Italian, but their taste is completely different from what we have in Ukraine.

znlena

26.08.2023

4.7

Olya, I cook this adjika every year. A layer of liquid also always forms, but when serving, I just stir the adjika with a spoon and that’s it) I still have a couple of cans left from the fall. This does not affect the quality of storage in any way. My son loves it very much. Spreads it on bread.

Faith

26.08.2023

4.8

Olga, how yummy! A very good recipe, suitable for almost any dish, and so many vitamins!!!