Adjika "Spark": a recipe without cooking


For a good housewife, the quality of the prepared sauces and seasonings is sometimes no less important than the main courses. After all, with their help, you can make a variety of the most modest menu. And if the sauce is prepared from fresh vegetables and herbs without heat treatment, then all useful substances are stored in it. And this is extremely important in the winter and early spring periods, when there are less and less vitamins in the blanks. Apparently, for this reason, different types of adzhiki are very popular. And adjika "Spark", the recipes of which you can find in the article, are prepared most often without cooking. Although it should be stored at the same time only in the refrigerator or in the cellar. In rare cases, the shelf life is limited to only a month or two.

The history of the dish and its varieties

Initially adjika is originally a Caucasian dish and is translated from the local language as "spicy salt." There is a legend that salt was given to the shepherds for animals, so that after eating it, they would eat the grass more eagerly and more actively gain weight. And since in ancient times salt was a precious product so that people would not steal it, they added hot pepper to it. But the shepherds were not at all embarrassed; they poured a lot of spicy herbs to the hot salt and used it with pleasure. Thus, adjika was born, which at first was an exceptionally dry mixture of spices and salt.

But for the Russian taste, apparently, this seasoning turned out to be somewhat spicy and resourceful housewives came up with many of its varieties using common vegetables and spices.

Most often in Russian recipes adzhiki used in a large number of tomatoes and sweet peppers.

But the most traditional, originally Russian component of adzhika is horseradish. It is the combination of horseradish, hot pepper, tomatoes and garlic that is most characteristic of the traditional Russian adzhika "Spark". However, there are many variations of this sauce, and many of them allow to prepare the Spark adjika without heat treatment while retaining all the useful properties of its components.

Recipe adjika "Spark" with fermentation

To prepare the "Spark" adjika according to this recipe you will need:

  • Tomatoes - 1 kg;
  • Sweet Bulgarian red pepper - 1 kg;
  • Chili pepper - 0.3 kg;
  • Garlic - 10 heads;
  • Salt - 1 tablespoon.

All vegetables should be thoroughly cleaned so that there is no pollution left - after all, they will not boil.

Important! Peppers and tomatoes, it is desirable to slightly dry before cutting. If excess water remains on the vegetables, they can deteriorate faster.

Garlic is cleared of all husks so that white smooth cloves remain. The tomato is cut the place where the fruit is attached. And peppers remove all the seeds with flaps and tails. Then all the vegetables are cut into pieces that are easy to pass into the meat grinder.

All components are ground through a meat grinder, salt is added to adjika and its amount is adjusted to taste. Everything is thoroughly mixed. Next, the most important stage in the preparation of adzhika without cooking. She has to ferment. To do this, it is left at room temperature for several days. At the same time, do not forget to stir it 2-3 times a day to make gases easier to exit. The container should be covered with gauze so that midges and other insects do not get inside.

Attention! The adzhika fermentation tank must be either enameled, stainless steel, or glass.

Only after the end of the fermentation of the adzhika, when the gases cease to leave it, can it be laid out in banks. Banks must be well washed and sterilized along with the lids.

From the specified number of ingredients should be about 5 half-liter jars of adzhika. Store ready adjika need in the refrigerator or in the cellar.

Adjika with horseradish

This version of the Russian adzhika "Spark" will appeal to all lovers of horseradish.

Prepare the following vegetables, pay attention to their quality. Since adjika is cooked without boiling, all components included in it must be clean and fresh.

  • Tomatoes (already cut and even twisted) - 1 kg or 1 liter. Usually for this you need about 1.2-1.4 fresh tomatoes.
  • Garlic, peeled from the husk - 50 grams;
  • Hot pepper - 1/2 pod;
  • Horseradish peeled - 100 grams;
  • Salt - to taste, about 2 teaspoons.

You skip all prepared vegetables through a meat grinder, add salt and mix thoroughly.

Tip! Horseradish preferably grind and add to vegetables in the last turn, because it quickly exhales.

Adjika with horseradish ready. In this form, it can be stored in the refrigerator for no more than 1-2 months. To extend the shelf life, to a mixture of vegetables, add 1 teaspoon of 9% vinegar or juice from half a lemon.

Adjika "Spark", very tasty recipe

This adzhika has a rather rich composition, thanks to which it turns out very tasty. In practice, it is no longer a sauce, but an independent snack. To prepare, take the following ingredients:

  • Tomatoes - 2 kg;
  • Sweet pepper - 1 kg;
  • Hot pepper - 300 grams;
  • Greens (parsley, dill, cilantro, basil, celery) - about 250 grams;
  • Garlic - 200 grams;
  • Horseradish root - 500 grams;
  • Salt and sugar - 4 tablespoons;
  • Vinegar 9% - 1 tablespoon.
Attention! There is a belief that the root of horseradish is best to dig in months, the name of which has the letter "P". It is easy to understand that these are all autumn and winter months.

As in other recipes, vegetables and herbs thoroughly to sort, rinse and lightly dry. Then remove all unnecessary parts, and scroll the remaining vegetables and herbs through a meat grinder. Add sugar, salt and vinegar at the end. Stir well again. Spread the resulting adjika into sterile jars and store everything in the refrigerator or in another cold and dark place.

Any of the above recipes allows you to get a delicious and healthy sauce that can remind you of the spicy aroma of hot summer during the cold season and improve the taste of the prepared dishes.