Adjika with aspirin for the winter is prepared from raw vegetables, without any heat treatment. The spicy seasoning itself stores well, and in the presence of an additional preservative it does not change its consistency and taste for a very long time. The fact is that the classic adjika recipe has long ago undergone changes.
Now most versions of Caucasian snacks contain tomatoes. Acetylsalicylic acid dissolves perfectly in tomato puree, creating obstacles to the development of pathogenic microflora, protecting vegetable preparations from the appearance of mold.
Traditionally, adjika contains a large number of ingredients with antimicrobial properties: various types of hot and sweet peppers, grated horseradish root, garlic. The seasoning is prepared with a large amount of salt, which helps slow down the development of bacterial activity. All these features were historically determined by the purpose of the spicy seasoning. It was a thick paste of spices and hot pepper, ground with salt.
Nowadays, such strongly salted and hot seasonings are less in demand in cooking. But the duration of storage of winter preparations is always relevant. Cooking adjika with aspirin reduces the sharpness and saltiness of the product. The presence of tomatoes in recipes improves the taste and makes it possible to use the seasoning as a sauce or a kind of snack.
It must be said about the large number of vitamins that raw adjika contains. That is why it is important to preserve the beneficial properties of the seasoning for as long as possible. The cooking process itself is very simple.
If you exclude long-term cooking, then most of the time is spent only on peeling vegetables. Crushed aspirin is added to canned food at the very end, before packing into jars.
Raw adjika recipes
The proposed recipes are prepared without heat treatment and, without exception, are suitable for long-term storage. Adjika is prepared with regular aspirin, which is found in almost every home and is sold without prescription in pharmacies.
Adjika with tomatoes and horseradish root
The version of adjika without cooking with horseradish is very popular. Its composition can be adjusted to suit your taste, and popularly this simple and invigorating seasoning is simply called “horseradish”.
Required:
- ripe red tomatoes – 3 kg;
- hot pepper – 10-15 pods;
- sweet pepper – 500 g;
- garlic – 5 whole heads;
- horseradish root – 100-150 g;
- coarse salt – 25 g;
- aspirin tablets – 6 pcs.
Important! The main thing in any preparation that is prepared without cooking is the preparation of high-quality raw materials.
Adjika for the winter without cooking is no exception. Vegetables should not show signs of spoilage; they are sorted, discarding all suspicious specimens. The base of the seasoning is tomato puree. The final result largely depends on the ripeness and taste of the tomato. Only high-quality tomatoes of a rich red color will give the sauce the desired shade. Tomatoes are thoroughly washed and cut into slices, removing rough areas at the base of the stalk.
Sweet and bitter peppers are cleaned, removing the stems and seeds. Wash and let dry. Cut into strips. Horseradish roots and garlic heads are peeled, washed, and allowed to dry. When cleaning hot peppers and horseradish, it is better to use medical gloves to protect your hands from burns. All components are crushed in a vegetable cutter or electric meat grinder.
The resulting sauce is mixed by adding salt and crushed salicylic acid tablets. The seasoning is packaged in small jars, sealed and stored in a cool place. It will acquire a real strong taste and characteristic aroma in a couple of weeks, when all the components are infused.
Important! Store preparations with raw vegetables in the refrigerator or cellar at a temperature of 6-8 degrees.
Adjika from tomato and garlic
This winter preparation has a milder taste. It is prepared from traditional ingredients, but acetylsalicylic acid is added to the sauce instead of vinegar as an additional preservative. Served as an independent appetizer or as an original seasoning for meat dishes.
For its preparation the following are used:
- tomatoes – 4 kg;
- sweet bell pepper – 1 kg;
- hot chili pepper – 150 g;
- garlic – 250 g;
- sugar – 30 g;
- salt – 100 g;
- acetyl tablets – 20 pcs.
For raw preparations, it is important to select only high-quality vegetables, without any signs of spoilage. Tomatoes and peppers are washed and dried. The stalks, seeds and internal partitions of the pepper pods are removed, which subsequently increase the bitterness of the final product. The peppers are washed to remove seeds and allow excess water to drain. Tomatoes are cut into quarters, simultaneously removing rough areas near the stalk. The garlic is peeled, washed and dried.
At the next stage, all ingredients are crushed in any suitable way. This could be a vegetable cutter, an electric or mechanical meat grinder, a blender, or a food processor. Aspirin tablets are subjected to the same procedure. They can be ground in a coffee grinder or ceramic mortar.
Next, mix all the ingredients, adding salt and sugar. Lastly, crushed salicylic acid is added to the sauce. The mixture is left overnight in a common container. During this time, all components will dissolve in tomato juice, and the necessary biochemical processes will begin.
The next day, the finished product is packaged in small glass jars. The containers, including lids, must first be washed and sterilized. If you follow the cooking technology and the required temperature, the shelf life of the product is very long. Some housewives store such seasonings in the refrigerator for several years.
The use of aspirin as a preservative raises quite controversial opinions. Its presence really helps to extend the shelf life of vegetables, which is very difficult to achieve without heat treatment.The fresh taste of the product also speaks as an argument in favor of this method of canning. Adjika is as if it has just been prepared, the unique taste and aroma of tomatoes and peppers is preserved.
There is no need to add a large amount of salt to the preparation, which means it can be used as an independent dish, and not as an additional seasoning.
The difference between a fresh snack and one that had to be cooked for quite a long time is very big. These are completely different products in composition and taste. But the choice depends only on the hostess, her priorities and capabilities. In any case, this method of harvesting can be useful due to its accessibility and convenience.
