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Adjika is a raw recipe with aspirin. Homemade recipe for raw tomatoes with aspirin (photo)

Classical Caucasian adzhika is prepared with the addition of a fairly large amount of garlic and hot pepper. This appetizer is very sharp. Therefore, in European cuisine, the softer, modified versions of this dish are very popular. After reading today's article, you will learn not one interesting recipe for raw Adzhika 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, it usually contains the horseradish root and hot pepper.

To make the ready-made dish look more appetizing, it is recommended to make it only from red ingredients. Those who are planning to do adzhika for the first time need to pay special attention to one of the most important nuances. It is strictly forbidden to reduce the amount of salt specified in the recipe. Otherwise, the risk that the seasoning will begin to mold or ferment significantly increases.

Keep Adjika, not subjected to heat treatment, preferably in the cellar. It is important to make sure that water does not get into it. Before packaging in sterile cans, adzhika raw (a recipe for winter with aspirin and without it will be presented later) should stay at least a day in the refrigerator.

Option with sweet pepper

The seasoning, cooked according to this technology, is distinguished by the pleasant taste of fresh tomatoes. One of the main advantages of this dish is the total absence of vinegar. It is also important that the adzhika raw (a recipe with horseradish and aspirin will be considered further) 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 sweet pepper.
  • A hundred grams of horse-radish.
  • Tablespoon of salt.
  • Six tablets of aspirin.

The amount of hot pepper can be changed in larger or smaller side, depending on whether there are fans of hot snacks among your household.

Process description

It should be noted that adzhika raw (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 prepare vegetables. They are washed in cool water and slightly dried. Pepper is purified from seeds and ground. 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-powdered tablets and mixed well. The resulting mass is spread into sterile glass jars and covered with capron caps. Finished adzhika raw (a recipe with aspirin can be seen a little higher) is perfectly stored throughout the winter in a cool place.

Option with plums

According to this recipe, you can prepare a quick adzhika rather quickly and without much trouble. 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 half a year. It is also important that the adzhika raw (the recipe with aspirin will be considered a little later) consists of some vegetables. In its composition there are no 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 cup of vegetable oil.
  • On 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 so that they are more convenient to grind. From the plums remove the bones, pepper is released from the seeds, and garlic is peeled from the husk.

The components prepared in this way are passed through the meat grinder. In the resulting mass add crushed garlic, salt and vegetable oil. The last powder is poured from the crushed tablets. All carefully mixed and put into glass sterile jars. The adjika is stored raw (the recipe with aspirin will be on the pages of the home cookbook) in a cool place for about six months.

Option with vinegar

This delicious, moderately sharp snack is sure to please your family. It can be served not only for a family dinner, but also for a festive table. It will be an excellent addition to vegetable, fish or meat dishes. Unlike the previous options, adzhika raw (a recipe with aspirin and vinegar will be considered just below) is preparing a little longer. This is due to the fact that it must first be insisted. In order not to delay the cooking process, make sure beforehand that you have all the required products at hand. This time in your kitchen should be:

  • Four kilograms of ripe tomatoes.
  • Three tablets of acetylsalicylic acid (aspirin).
  • Two kilos of sweet Bulgarian pepper.
  • Two hundred milliliters of 9% table vinegar.
  • Three pods of hot pepper.

To enhance the taste of ready-made Adzhika, you can use your favorite spices. As for pepper, it is desirable to choose pods of a red shade.

Technology of preparation

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 pepper relieve the seeds. After that, all components are ground with a meat grinder and combined in one container. There also shredded garlic, spices, table vinegar and pre-powdered tablets. All is well mixed, covered with clean gauze, so that foreign particles do not get there, and cleaned to the side.

After about an hour, the whole mass is gently transferred to dry sterile jars and spun them. The finished adjika is stored (the recipe with aspirin can be seen a little higher) in the refrigerator or in a specially equipped basement.

Variant with horseradish

This sharp burning adzhika is not subjected to heat treatment. Therefore, it is very useful for the human body. This piquant sauce perfectly shades the taste of meat, vegetable and fish snacks. Therefore, it is not embarrassing to give unexpectedly unexpected guests. A homemade recipe for raw tomatoes with aspirin presupposes 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 Bulgarian 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 vinegar.
  • One hundred and fifty grams of table salt.

Sequencing

All the products necessary for the preparation of this thick aromatic sauce are washed under a stream of cool water and lightly dried with paper towels. After that, the pepper is cleaned of seeds, and the garlic is peeled.

Pre-prepared vegetables cut into not too large pieces to be convenient to grind. Then they are passed through a meat grinder and connected in a suitable container. To the received weight salt and granulated sugar are added. There, poured table vinegar with dissolved in it tablets of acetylsalicylic acid. Everything is mixed well, laid out in pre-sterilized glass jars and covered with lids. Ready adzhika crude (a 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 useful properties and taste qualities are stored in it.

Variant with carrot and apple

Unlike all the above recipes, this adzhika 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 solid 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 a ready-made sauce a pleasant red shade. To the mass thus obtained, mustard and salt are added. Then they pour in the table vinegar and mix everything well.

Completely finished adzhika put in glass sterile jars, cover with lids and cleaned for further storage in a specially equipped cellar or refrigerator. Try the acute Abkhazian snack made with this recipe without the addition of acetylsalicylic acid, it is possible on the same day. But all the same it is better to wait a little while it is infused and will acquire a characteristic rich taste and pronounced flavor.

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