Homemade adjika from tomato without cooking

Universal sauce made from tomatoes and peppers. There is no need to cook, vitamins are preserved. A universal seasoning, suitable for meat, fish, vegetable dishes, or spread on bread. This adjika can be stored in the refrigerator for 3 months or more, thanks to the antiseptic properties of horseradish.
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Zoey WhiteZoey White
Author of the recipe
Homemade adjika from tomato without cooking
Calories
14Kcal
Protein
0gram
Fat
0gram
Carbs
3gram
*Nutritional value of 1 serving

Ingredients

ServingsServings: 25

Step-by-step preparation

Cooking timeCooking time: 45 mins
  1. STEP 1

    STEP 1

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

  2. STEP 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

    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

    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

    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

    STEP 6

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

  7. STEP 7

    STEP 7

    Adjika is ready!

  8. STEP 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

    STEP 9

    Leave a little for testing.

Comments on the recipe

Author comment no avatar
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.
Author comment no avatar
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!
Author comment no avatar
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.
Author comment no avatar
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)))
Author comment no avatar
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.
Author comment no avatar
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.
Author comment no avatar
Faith
26.08.2023
4.8
Olga, how yummy! A very good recipe, suitable for almost any dish, and so many vitamins!!!