Adjika is an excellent seasoning that makes meat dishes much tastier. original recipe Kushanya was born in sunny Abkhazia.
Traditional Abkhaz adjika- this is a spicy thick paste of red (or green unripe) hot pepper, garlic, nut butter, salt and various herbs- marjoram, saffron, fenugreek, oregano, cilantro and many, many others. In our country, it is still customary to add tomatoes to it, sweet pepper, bulk apples, carrots and many other vegetables.
There are a lot of options for preparing adjika - choose any.
This condiment is eaten with almost anything. Adjika with apples, tomatoes and carrots can easily turn a bland and ordinary dish into cooking masterpiece. And how it complements barbecue, kebab, and just a piece of meat! ..
Adjika is a healthy dish. It has a tonic effect on blood vessels, adds vitality and increases sexual strength.
Adjika with apples, tomatoes and carrots - general principles of cooking
Precise prescription no one knows adjika, since Abkhaz housewives have always loved to experiment and add something of their own. But experiments are experiments, and traditions are more expensive, so even Abkhaz women who are prone to originality never raised their hand to change the main ingredients of the seasoning.
Hot red pepper is the main component of the "traditional" adjika. Moreover, you can use its unripe green pods, which are not yet so sharp.
Red pepper adjika is the hottest. It is seasoned with fried meat and baked poultry. Adjika from green pepper is a little softer. It is put in stewed meat dishes and vegetable stews.
Another important seasoning ingredient is garlic. It makes it spicier and keeps it fresh longer. Garlic is crushed and added to adjika at the end of its preparation.
Not everyone likes too spicy adjika, so other, not so hot vegetables are put in it. Bulgarian pepper is the most popular of them.
Nowadays, tomatoes are added to adjika, but the main thing here is not to overdo it, otherwise it will lose its unique taste.
Add apples to adjika. They help balance the acid in the seasoning and give unusual aroma.
When you want adjika to be sweetish and not so spicy, they put more carrots and bell peppers in it.
Seasoning is easy to make. It is necessary to chop all vegetables and fruits and boil them. Important condition- we take fleshy and ripe tomatoes, apples - well ripened.
The seasoning is placed in sterile jars and wrapped for a day.
There are ways to cook adjika without boiling. But this seasoning is stored for a short time.
Adjika will not spoil if kept in the refrigerator or cellar.
Recipe 1. Adjika with apples, tomatoes and carrots "Forget-me-not"
Ingredients:
Five kg of tomatoes;
0.6 kg of bell pepper;
Red pepper (sharper) - two pieces;
Two garlic heads;
0.7 kg of onion;
Three carrots;
0.15 kg of parsley;
0.7 l vegetable oil;
Salt (one tablespoon);
Six black and allspice peppers;
1 table. teaspoon dry herbs
Cooking method:
Let's wash the vegetables first. Then we clean them up.
Grind all vegetables in a meat grinder.
Finely chop the parsley and add to the vegetables.
Add unrefined vegetable oil and one tbsp. a spoonful of herbs, and then salt.
Now we put black and fragrant peppers. We simmer our adjika over low heat for three hours.
Finally, pour it into sterilized jars and roll up. Flip the glass container. We are waiting for their contents to cool completely.
We send adjika to the storage place.
Recipe 2. Adjika with apples, tomatoes and carrots "Summer dream on a winter night"
Ingredients:
A kilogram of carrots and apples;
3 kilograms of tomatoes;
One kg of sweet pepper;
0.2 kg of garlic;
Two capsicums (necessarily hot);
Half a glass of salt;
For two st. tablespoons of vinegar and sugar;
One glass of sunflower oil.
Cooking method:
Cut off the peel from apples and carrots.
We take out the seed box from fruits and sweet peppers.
Remove the skin from the tomatoes and chop them.
In a blender, finely chop apples, carrots, peppers and tomatoes (you can chop with a meat grinder, and with a grater too).
Transfer all vegetables to a bowl. Simmer over low heat for approximately 45 minutes.
Add sugar and salt, pour vinegar and oil.
Simmer another ten minutes.
Chop the garlic, capsicum and add them to the saucepan. Stir and simmer adjika for another five minutes.
Then we lay out the seasoning in sterile jars and tightly twist.
Recipe 3. Adjika with apples, tomatoes and carrots "Gourmet Happiness"
Ingredients:
Two kg of tomatoes;
One kilogram of bell pepper;
Half a kilo of sour apples and carrots;
Two garlic heads;
Bitter pepper (enough 100 gr.);
Black pepper (as much as you like)
A glass (one) of sunflower oil;
Salt (the amount of your choice).
Cooking method:
We clean all our vegetables for adjika.
We pass all this stuff through a meat grinder or send it to a blender.
Then add sunflower oil, black pepper and salt.
We cook our adjika for 2.5 hours, stirring it occasionally.
We roll up and send for storage.
Recipe 4. Adjika with apples, tomatoes and carrots "Field Tale"
Ingredients:
A kilogram of carrots, and pepper (Bulgarian);
hot pepper(about 4 pods);
Three apples;
Half a handful of plums;
Three heads of garlic;
Half a bunch of parsley and dill;
Half a glass olive oil;
Half a glass of vinegar;
Salt (2 tablespoons);
Sugar (1 tablespoon);
2½ kg tomatoes.
Cooking method:
Wash and dry vegetables.
Remove all seeds from apples and peppers.
Remove the skins from tomatoes, carrots and garlic.
Now we “instruct” the blender or meat grinder to chop the tomatoes.
Take a large saucepan and heat the oil in it. Add tomatoes and boil a little (the mass should turn out not quite liquid).
Grind the pepper in a blender and put it in a saucepan.
In the same blender, we process carrots, apples and plums (before removing the seeds from them) and send them to the vegetables. Let's cook it all for a while.
Finally, put the greens and garlic (chopped in a blender). We cook our adjika for another 5 minutes.
Add to seasoning sweet ingredient, salt and vinegar (preferably grape).
We lay out adjika in sterilized jars and roll it up.
We turn the glass container over and wrap it with something (for example, a blanket).
When the adjika cools down, you can start eating it!
Recipe 5. Adjika with apples, tomatoes and carrots "Visiting Mom"
Ingredients:
Five pods of hot pepper;
One kg of sweet pepper;
Two kilograms of tomatoes;
One kg of carrots and apples;
One glass of vegetable oil;
Three garlic heads;
An incomplete glass of sugar;
50 gr. salt;
Ten sprigs of cilantro and dill.
Cooking method:
We wash vegetables and herbs.
We clean the garlic cloves.
We clean carrots. Remove the insides from the bell pepper. We do not remove seeds from hot pepper!
Remove the skin from the tomatoes, cut into pieces, get rid of the stalks.
We take apples, peel them, cut them in half and remove the core.
We prepare (putting in a separate bowl) salt, vegetable oil and sugar.
We send carrots, apples, sweet peppers, as well as tomatoes into a meat grinder.
We put the crushed mass in a stainless steel pan. Bring to a boil and cook for an hour. At the same time, we do not close the lid so that the excess liquid evaporates, and our future adjika is slightly boiled down.
We send parsley and dill to the meat grinder, and then hot pepper and garlic. I put them in a bowl.
In the prepared mixture (after an hour of cooking), add oil (sunflower), ground garlic, hot pepper, dill and parsley. Add more sugar and salt.
We mix adjika well, wait until it boils and that's it - it's ready.
We sterilize the jars and roll our yummy in them.
Recipe 6. Adjika with apples, tomatoes and carrots "Summer in winter"
Ingredients:
200 gr. onions and carrots;
One apple is sour;
One kg of tomatoes;
One chili pepper (7-8 cm long);
One and a half tablespoons of salt;
One and a half heads of garlic;
Three Art. spoons of sugar;
80 ml vegetable oil.
Cooking method:
We clean vegetables. Cut them up so that it is easier to grind them later.
We send apples, onions, carrots, tomatoes and peppers to a meat grinder. Put the resulting mixture in a saucepan.
Cooking on medium heat. When it starts to boil, reduce the fire to a minimum and so cook our adjika for one hour. Stir it so it doesn't boil.
After 45 minutes from the beginning of cooking on low heat, put vegetable oil, garlic pieces, sugar and salt.
When the dish is almost ready, add salt (if necessary).
We put hot adjika in a sterile glass container. Let's roll it up.
We wrap the inverted jars with something warm (a blanket, for example). We wait until they cool down, and hide.
Recipe 7. Adjika with apples, tomatoes and carrots "Noble"
Ingredients:
Five kg of tomatoes (and to be sure to ripen);
One kg of Bulgarian pepper and carrots;
One kilo of apples (and be sure to be sour-sour);
For two st. tablespoons of pepper (red, hot) and salt.
0.2 kg of sugar;
Vegetable oil (maximum 400 ml);
Cooking method:
We wash vegetables and fruits in water.
Remove the inside of the peppers and apples.
We clean the carrots.
Remove the skin from the tomatoes (for this, pour the tomatoes with boiling water, keep them in it for about 5 minutes).
We chop our vegetables and fruits in a meat grinder.
We load them into a bowl.
We put spices and salt, butter and sugar. We cook the whole thing for 3 hours until we get the desired consistency.
We pour adjika into sterilized jars, carefully roll it up and wrap it warmly.
Adjika with apples, tomatoes and carrots - tricks and tips
If you want adjika to be sharper, and, as luck would have it, capsicum is not at hand, then you just need to add ground red pepper to it.
Acetic acid better to replace with grape or apple cider vinegar. Then adjika will be not only tastier, but also healthier.
Hot pepper can burn your hands, so it is advisable to use household gloves when preparing adjika.
Pepper and garlic are excellent preservatives, the more of them in adjika, the longer it will not deteriorate.
For you - adjika with apples. cooked adjika with apples for the winter according to our recipe it turns out as thick sauce. At your request, this adjika recipe you can add a little hot pepper, then it must be added simultaneously with garlic. For chopping large volumes of peeled and prepared vegetables, it is convenient to use a food processor, it will quickly cope with all the work.
Adjika recipe for the winter with apples
5 of 1 reviews
Adjika with apples for the winter
Preparation time
Time for preparing
1 Hour 29 Min
1 Hour 29 Min
Type of dish: Preparations
Cuisine: Ukrainian
Ingredients
- For five liters:
- Tomatoes - 2.5 kg,
- sweet pepper (red or red-yellow) - 1 kg,
- carrots - 1 kg,
- any apples - 1 kg,
- table vinegar 9% - 1 tbsp.,
- Vegetable oil 1 tbsp.
- sugar - 1 tbsp.,
- salt - 60 g,
- peeled garlic - 200 g
Cooking
- First, rinse the tomatoes well, chop coarsely, removing the stalk and chop into a puree.
- Then, pour the tomato puree into a large saucepan, add the chopped apples with the peel, without the core.
- Bell pepper rinse, remove seeds and stalks, chop and add to the total mass.
- Next, wash the carrots, peel, chop not very large, but not small, not into porridge. Add to saucepan.
- From the moment of boiling, cook for 1 hour. Then, add oil, salt, sugar, vinegar, chopped garlic. Mix until smooth.
- After that, put the adjika into sterile jars and close.
- Sterilize closed banks no need.
- Store in a closet.
Adjika is perfect for boiled rice, buckwheat porridge and potatoes in any form.
Adjika with apples for the winterHighly good recipe for you - adjika with apples. Cooked adjika with apples for the winter according to our recipe turns out like a thick sauce. At your request in this recipe adjika, you can add a little hot pepper, then it must be added simultaneously with garlic. For chopping large volumes of peeled and prepared vegetables, it is convenient to use a food processor, it will quickly cope with all the work. Recipe for Adjika for the winter with apples 5 from 1 reviews Adjika for the winter with apples Print Preparation time Cooking time 1 Hour 29 Min Total time 1 Hour 29 Min
Adjika is a collective recipe, every nationality, but what is there, almost every village in the Caucasus and Transcaucasia is proud of its own, truly the right sauce.
There is nothing strange in this, there are, perhaps, no less shish kebabs and pilafs. They are often served hot seasoning.
Adjika from tomatoes and garlic with apples - general principles of cooking
A spicy sauce of tomatoes and garlic with apples is prepared by chopping vegetables and fruits with or without further boiling.
It is preferable to take vegetables and apples that are well ripened and not overripe, without signs of spoilage and rot. Rinse well and dry thoroughly before use. Those requiring cleaning are washed again after that.
Grind vegetables and apples in a meat grinder, grater or food processor. This is done before or after cooking.
Hot pepper gives spiciness to any adjika, it is usually used without seeds, but if you want to get more spicy sauce- Seeds are not removed.
Garlic saturates adjika with its aroma and gives additional sharpness. It, like other vegetables, is crushed and added 5-10 minutes before the end of cooking. If you do this earlier, the aroma will disappear when boiled.
Spices are laid along with garlic so that they have time to open up. They are added to taste or according to the recipe.
Adjika from tomatoes and garlic with apples can be stocked up for the winter, if it has passed the appropriate heat treatment. The boiled sauce is still hot packaged in sterile jars of suitable volume and rolled up with boiled lids, while observing all the rules of conservation. Raw adjika has a short shelf life. Even storing such a sauce in the cold will not save it from souring.
Thick homemade adjika from tomatoes and garlic with apples - "Spark"
Ingredients:
five kilos ripe tomato;
2 kg of sweet pepper;
1 liter of lean, frozen butter;
Capsicum bitter (red) pepper - 300 gr.;
2 kilos of carrots;
300 gr. peeled garlic;
2 kilos sweet and sour apples.
Cooking method:
1. Cut the tomatoes in half. Often inside the tomatoes you can see a light hard pulp - you need to remove it as well.
2. Cut the sweet pepper lengthwise, remove all the insides from the peppers along with the seeds, rinse each half again to wash off their remnants.
3. Treat hot peppers in the same way. But, if you want adjika to be more spicy, leave the seeds, cut off only the stalk.
4. Peel carrots and apples. Cut the root crops into medium-sized pieces, and cut the apples into four slices and remove the seeds from them along with the seed box.
5. Grind all prepared vegetables with a meat grinder, and, shifting into one large container, mix.
6. Push through the press into vegetable mix garlic, add oil and table salt. Stir well again and place the container over medium heat.
7. As soon as the vegetable mass boils, lower the heat a little and cook with a slight boil for the vegetable mass for 2 hours. Don't forget to stir otherwise the sauce will burn.
8. Without cooling adjika, pack in sterile glass containers and tightly seal with seaming lids, rolling them with a special key.
Adjika from tomatoes and garlic with apples and herbs without cooking
Ingredients:
Half a kilo of ripe tomatoes;
One kilogram of fleshy sweet pepper;
A small bunch of parsley;
Three pods of large hot pepper;
Three small heads of garlic;
A bunch of dill;
Two large apples.
Cooking method:
1. Cut off the stems of sweet and hot peppers. Then cut the peppercorns in half and carefully select the seeds from them. Rinse the halves under running water and dry well.
2. Cut off the coarse stems of the parsley and dill. Sort the greens, wash cold water each branch separately and spread on a towel so that they dry well.
3. Peeled apples cut into slices and remove the middle with seeds.
4. Pass all vegetables through a large grate in a meat grinder. Mince the garlic in the same way.
5. Finely chop the dill and parsley with a knife or also twist in a meat grinder.
6. Mix all the crushed ingredients in one large container, adding salt to your taste.
7. Spread adjika in clean, preferably sterile containers and close with boiled polyethylene lids. Store seasoning only in the refrigerator.
Adjika from tomatoes and garlic with apples and vinegar
Ingredients:
Antonovka apples - one kilogram;
ripe large tomatoes- 2.5 kg;
One kilo of carrots;
200 gr. garlic;
Seven hot peppers;
200 gr. Sahara;
A glass of ordinary 9% vinegar;
Refined sunflower oil - 1 tbsp.;
A kilo of fleshy sweet pepper;
A quarter cup of salt.
Cooking method:
1. Cut the peel from carrots and apples, peel the husk from garlic. Cut the carrots into medium-sized rings, crush the garlic cloves or grate into the smallest chips.
2. From both varieties of pepper, remove the seeds by cutting the peppers in half lengthwise.
3. Cut the tomatoes into large slices. Remove the stalks and white firm flesh, which is often found in tomatoes.
4. Cut the apples into large slices and remove the seeds, do not remove the peel.
5. Chop apples, carrots, hot and sweet peppers with a meat grinder. Mix the vegetable mass well and boil it over low heat for one hour.
6. After that, cool a little, add salt, chopped garlic, granulated sugar, stir.
7. As soon as salt and sugar dissolve well, pour vinegar with vegetable oil into adjika. Mix well again and pack in clean jars. Pour a little high-quality sunflower oil on top of each and close the lids, but do not seal them tightly.
Spicy adjika from tomatoes and garlic with apples and wine for the winter
Ingredients:
Green sour apples - 4 pcs.;
One peppercorn sweet fleshy pepper (red);
Ten fleshy tomato;
Hot pepper - 1 pc. or a spoonful of spicy pepper sauce(for example, "Chile");
head of garlic;
A glass of sugar;
A glass of dry wine;
Three tablespoons of salt, without a slide.
Cooking method:
1. Peel the sweet peppercorns from the seeds and cut them into pieces together with the tomatoes.
2. If you add fresh hot pepper, also chop it with a knife, rub the garlic with small chips.
3. Peel and cut the apples into large slices, cut out the seeds from them. Then transfer the fruit to a deep saucepan and pour over the wine so that it almost completely covers the pieces. Simmer on a small fire apple slices until they soften, i.e. about 7 minutes.
4. Temporarily remove the pan from the heat and puree its contents with a blender. You can simply grind with a fork or knead with a crush.
5. Add to applesauce all chopped vegetables along with garlic. Pour in the sugar, stir thoroughly and, after salting, return the pan to medium heat.
6. Bring to a boil, stirring constantly, and after boiling for 25 minutes, remove from heat. Cover with a towel and leave for a quarter of an hour.
7. Kill the vegetable mass with a blender until it is clearly “smooth” and put it on fire again. Stirring constantly to form as little foam as possible, boil for 25 minutes.
8. Cork hot adjika in sterile jars and put it under the covers until completely cooled, turning the containers over onto the lids.
Adjika from tomatoes and garlic with apples and nuts for the winter
Ingredients:
300 grams of hot pepper;
Ripe tomatoes - 2.5 kg;
A kilogram of juicy sweet pepper;
420 gr. nucleoli walnut;
A kilo of carrots;
300 gr. very spicy garlic;
A kilogram of apples;
White salad onion- 1 kg;
300 gr. fresh parsley and dill.
Cooking method:
1. Peel the husks from onions and garlic, cut the stalks from the peppercorns and select the seeds. Cut the apples in half and cut out the core from the halves. Peel the carrots, wash the greens, cut the stems and dry thoroughly.
2. Cut all the prepared ingredients into small pieces and chop in a meat grinder along with nuts and herbs.
3. Add salt to taste, stir well and put on medium heat. As soon as the vegetable mass boils, lower the heat and simmer over low heat for two hours. Stir the vegetable mixture from time to time so that it does not burn.
4. Put the boiled, thickened adjika into sterile containers and seal hermetically metal lids.
Vigorous adjika from tomatoes and garlic with apples
Ingredients:
2 kg large tomatoes;
Five large carrots;
A kilogram of apples, any sweet and sour variety;
A kilogram of bell pepper;
Five bulbs;
Three medium horseradish roots;
5 gr. dry savory and marjoram;
80 gr. fine salt;
9% table vinegar- 80 ml;
100 ml refined oil;
Garlic - 100 gr;
300 gr. hot pepper.
Cooking method:
1. Peel the vegetables, remove the seeds and wash well, dry and cut into medium-sized pieces.
2. apple pulp cut into centimeter cubes, be sure to remove the seeds.
3. Grate the horseradish with a medium grater, and the garlic with a fine one.
4. Pass the tomatoes, carrots, onions and peppers through the middle grate in a meat grinder or smash with a food processor, mix.
5. Put the tomato-vegetable mixture on a small fire and pour chopped apples and horseradish into it. Stirring occasionally so as not to burn, boil for an hour at a slight boil.
6. After that, salt, add sugar and all the spices. Stir thoroughly and continue to cook, boiling down to the desired density.
7. Five minutes before readiness, add crushed garlic and pour in vinegar, stir well.
8. Without removing the containers from the fire, lay out the finished adjika in the prepared glass containers and tightly roll up the lids. Leave the jars upside down until cool. Then turn over, shake the containers slightly so that the mass settles to the bottom, and put them in a storage place.
Adjika from tomatoes and garlic with apples - cooking tricks and useful tips
When handling the pulp of hot peppers, wear gloves. This will help prevent burns caused by accidental contact of juice-dampened hands with the eyes or other delicate parts of the body.
past heat treatment adjika can be prepared for long-term storage. To do this, pack the sauce in sterilized jars and roll them up. can lids.
Cooked adjika turned out not spicy enough? Add ground red pepper to it and bring the sauce to the desired spiciness.
For adjika prepared without cooking, only high-quality vegetables and fruits should be taken, they should not be overripe. The surface should be smooth and even, without any damage and traces of rot. If there are even minor affected areas, put such vegetables and fruits aside or cook sauce from them by boiling.
Uncooked adjika from tomatoes with garlic and apples is stored only in a refrigerator or a cold cellar. At high temperatures she quickly sours.
An excellent vitamin addition to meat, cereals and vegetables is adjika.
This dish is popular in many countries, as its taste gives piquancy. Adjika can be used in the preparation of some first courses.
Adjika with apples for the winter - general principles of cooking
This sauce is an Abkhazian condiment, which was originally made from capsicum, garlic and various herbs. But over time, the recipes for making this sauce have changed, transforming into other delicious and savory condiments.
Adjika is prepared on the basis of vegetables such as tomatoes, peppers, apples, carrots. Various herbs are also added to it, most often, it is parsley, dill, basil and others, which add spice and piquancy.
Apples should be taken dense, juicy and sour, ideally - Antonovka. Soft and sweet varieties of apples for adjika are not suitable.
So, to prepare adjika, you need to grind all the ingredients in a meat grinder - in no case do you need to resort to cooking with a blender. This will spoil the pleasant taste of small lumps of vegetables and herbs. Adjika will no longer be adjika if all the vegetables are mashed. It is necessary to bring the sauce to readiness on fire, and then use it for food or close it for the winter.
Recipe 1: Adjika with apples for the winter (popular)
This recipe is popular with housewives, as it is easy to prepare and very tasty.
Tomatoes - two kg;
1 kg of bell pepper, it is better to use red, so that it matches the main color of the sauce;
Apples with a sweet and sour taste - 500 g;
There are as many carrots as there are apples;
100 g of hot pepper, you need to carefully add this ingredient if you do not like it much spicy taste;
Garlic - 200 g, if you want to get more piquancy, you can add more;
Sunflower oil- one glass;
Black pepper and salt to your taste.
Cooking method:
Vegetables need to be cleaned. It is better to peel apples and tomatoes so that there is no pomace in the sauce.
Grind all the ingredients and add sunflower oil, salt and ground pepper.
Then put everything in a saucepan and stir, cook for 2.5 hours.
Having brought to readiness, you need to roll it up in sterilized jars or just lay it out and close nylon cover.
From the amount of ingredients indicated in the recipe, 6 cans of 0.5 liters are obtained.
Recipe 2: Adjika with apples for the winter of fast food
The next option for cooking adjika with apples for the winter is a godsend for busy housewives, because it cooks much faster.
Required Ingredients:
Apples, carrots and sweet peppers - one kilogram each;
Tomatoes - they need 3 kg;
Hot pepper (capsicum) - 1-2 pieces, depending on the desired spiciness;
Garlic - approximately 200 g;
Salt - one tablespoon;
Sugar and vinegar - two tablespoons each;
Sunflower oil - one glass.
Cooking method:
To prepare such fast adjika it is necessary to peel the apples, remove the middle ones from them. It is also necessary to peel other vegetables - carrots and peppers, it is better to remove the peel from tomatoes.
All cooked ingredients must be passed through a meat grinder or through a grater. Then put the mixture of vegetables in a saucepan and simmer for 40-45 minutes. After that, add all the above spices, and simmer for another 5-10 minutes. At the end add garlic. It is better to add it to adjika with apples for the winter 2-3 minutes before the end of cooking, so that the aroma of garlic does not evaporate and it is not lost. beneficial features. After that, the sauce should be decomposed into jars and rolled up. As a result, it takes only 1 hour to prepare, which makes it possible busy housewives With maximum benefit use minimum time.
Recipe 3: Adjika with apples sour-spicy
This seasoning recipe for first courses and meat is suitable for those who love a rich spicy taste. In addition, such adjika has sourness, therefore it perfectly matches dishes from dry poultry.
Required Ingredients:
Apples - one kilogram, it is better if they are not sweet, but sour;
Sweet peppers and carrots - all one kg each;
Tomatoes - three kg;
Garlic - 200 g;
Vinegar, sugar, vegetable oil - one glass each;
Capsicum- 2-3 pieces;
Salt - 5 tablespoons.
Cooking method:
Prepare vegetables for processing, grind or pass through a meat grinder.
Transfer the mixture of vegetables to a saucepan and simmer for 45-50 minutes. After that, you need to add spices, and simmer for another 10-15 minutes.
As in the previous recipe, garlic must be put almost at the end of the preparation of adjika with apples for the winter. The mixture with garlic should be thoroughly mixed so that all the ingredients are saturated with aroma.
After adding garlic, simmer for another 5 minutes and arrange in sterilized jars.
Recipe 4: Adjika with apples for the winter with pepper without preservation
A modified adjika recipe without tomatoes, but with apples, came from Moldova. From the listed ingredients, 5 liters of seasoning are obtained.
Required Ingredients:
Sweet pepper - three kg;
Hot pepper - 0.5 kg;
Carrots and apples, red or green - 0.5 kg each;
Sunflower oil - 0.5 l
Garlic in this recipe needs a lot - 0.5 kg;
Sugar - one tablespoon;
Salt - added to taste;
A bunch of cilantro or parsley.
Cooking method:
It takes about 2 hours of free time to prepare such adjika.
It is necessary to prepare all vegetables for processing - wash and peel.
Peppers of two types need to be chopped in a meat grinder, and carrots and apples - grated, then cut the garlic or pass through a garlic crusher.
Add chopped greens.
This mixture does not need to be simmered.
It should be thoroughly mixed, distributed in jars and stored in the refrigerator.
Recipe 5: Cooking adjika with apples for the winter with herbs
This recipe has a particularly spicy taste due to the addition of a large number greenery.
Required Ingredients:
Bulgarian pepper - 0.5 kg;
Tomatoes - one kg;
Carrots - two pieces;
Hot pepper - three pieces;
One apple;
A bunch of basil and cilantro;
Garlic - one medium head;
Salt - one teaspoon;
Sugar - 2 tablespoons;
Vinegar 5% - 2 tablespoons;
Sunflower oil - 2 tbsp.
Cooking method:
Prepare all vegetables and apples - wash, peel. Tomatoes can not be freed from the peel if they are processed by a blender. The rest of the ingredients can be rubbed on a grater or meat grinder.
Load the mixture of vegetables into the pan, simmer for 40 minutes after boiling.
Then you should add finely chopped greens and garlic along with spices.
At the very end, you need to add vinegar and distribute it among the jars.
They must be sterilized before loading jars.
Recipe 6: Spicy adjika with apples for the winter
Ingredients for spicy adjika with apples for the winter echo previous recipes. But they are contained in a different proportion, which makes it spicy and different from other recipes.
Required Ingredients:
Sweet peppers, carrots, apples - cook 1 kilogram of all these ingredients;
Tomatoes - 2.5 kg;
Capsicum hot pepper - five pods;
Garlic - 6-8 heads;
Parsley and dill - 15 g each;
Sunflower oil - one glass;
Salt - approximately 35 g (this is up to 2 tablespoons);
Sugar - two thirds of a glass.
Cooking method:
Prepare the greens - tear off the leaves from the sticks, cook the garlic, put separately along with the greens. Red peppers need to be washed and the stem cut off, but it is not necessary to free them from the seeds. Peel the peppers, tomatoes and carrots from the peel and insides. Apples should also be peeled.
Mix vegetables, apples and spices, transfer to a saucepan and simmer for 1 hour.
Make a mixture of green garlic and red pepper. These ingredients must be ground in a meat grinder in the described sequence.
After an hour of stewing adjika, add salt, butter and sugar. When the seasoning boils, turn off the fire.
It is after the end of the stew that you need to add a separate mixture of herbs, pepper and garlic.
Mix thoroughly and roll up.
Recipe 7: Adjika from green apples for the winter with onions
In this recipe, be sure to use only green apples. Together with onions and sweet peppers, a refined, unobtrusive, spicy taste is obtained.
Required Ingredients:
Green apples, carrots, sweet peppers, onions - prepare the ingredients for one kilogram;
Tomatoes - 2.5 kg;
Hot pepper - 2 pods;
Garlic and vegetable oil - 200 g each;
Sugar - 100 g;
Salt - add to your taste.
Cooking method:
Peel apples only from seeds, green peel should remain on them.
Pass vegetables, peeled from excess peel and entrails, through a meat grinder.
Boil the prepared mixture for 45-50 minutes.
After the vegetables are stewed, you need to add red pepper, chopped garlic and the rest of the ingredients.
After adding all the ingredients, simmer adjika for another 10 minutes.
Then you need to put adjika with apples in sterilized jars and roll up.
Recipe 8: Adjika with apples for the winter with wine
The recipe for this seasoning is not very common, although the sauce is very healthy and tasty. The preparation of such adjika is slightly different from all other recipes.
Required Ingredients:
Red wine - one glass;
Medium-sized tomatoes - 8-10 pcs;
Green apples - four pieces;
Red large paprika - 1 pc;
Fresh hot pepper - one piece;
Chili sauce - 1 teaspoon;
Sugar - add to taste, approximately 1 cup;
Salt - 2 tablespoons (add to taste)
Cooking method:
Apples need to be peeled from the crust and the middle. They must be cut into pieces, put in a bowl, covered with sugar and poured with wine. Apples should be completely covered, but it is better not to overdo it with wine, as the taste of adjika will change. Put the covered fruit on the fire for 5 minutes so that they absorb the wine and soften.
Prepare the rest of the vegetables - wash, peel, cut small pieces.
After the apples have boiled, they can be chopped with a blender or passed through a meat grinder. They should turn into a non-liquid puree.
Then you need to mix all the ingredients, bring to a boil and boil for 15 minutes, adding chili sauce and red pepper at the very end.
After removing from heat, the mixture should be left for 10 minutes to infuse.
Then you can distribute it in jars, or let it cool and send it to the refrigerator for storage.
This adjika recipe is perfect for meat dishes, ratatouille, salads and even sandwiches.
Recipe 9: Georgian adjika recipe with apples for the winter
This adjika is unique due to the content of pure Georgian herbs. They give the sauce southern shades and spicy taste.
Required Ingredients:
Carrots - three pieces;
Tomatoes - 1 kg;
Sweet pepper - five pieces;
Sour green apples - three pieces;
Sunflower oil - half a glass;
Garlic - one head;
Hot pepper - 1-2 pods;
cilantro - half a bunch;
Tarragon - one teaspoon;
Salt is added to taste.
Cooking method:
The sauce for this recipe is prepared in almost the same way as the previous adjika recipes.
Free all vegetables and apples from the peel and core. Finely chop or grind them.
Mince the garlic. If you want to achieve more piquant taste, the amount of garlic can be increased.
Putting all the chopped ingredients in a saucepan, simmer them for 30 minutes.
Adjika according to this recipe can not be rolled up, but put in the refrigerator (in the cellar) until winter.
Recipe 10: Adjika with apples and plums for the winter
Do you think it is impossible to make a delicious spicy seasoning for meat from fruits? So you are very wrong! Next recipe is evidence of this.
Required Ingredients:
Fresh plums - 2 kg;
Tomatoes - 1 kg;
Green apples - 500 g;
Hot pepper - one pod;
Bulgarian pepper and onion - 500 g;
Garlic - 500 g;
Salt and sugar - one and a half glasses.
Cooking method:
Plums must be boiled, then rubbed through a sieve or colander.
Prepare all vegetables: peel, remove cores. It is better to remove the skin from the tomato.
Twist onions, tomatoes, peppers, paprika and apples in a meat grinder. The resulting mixture must be added to the plums.
Adjika must be boiled for 2 hours over low heat, not forgetting to stir.
Then add chopped garlic, as well as salt and sugar.
ready mix boil the ingredients for another 40 minutes.
After that, distribute among the banks and roll up.
It will turn out a very unusual sweet-spicy adjika.
Adjika with apples for the winter - tricks and tips
To evaporate excess water, adjika with apples for the winter is better not to close the lid during stewing. Then the mixture will be rich and thick.
A cold place to store the sauce will help keep the product natural, without mold and puffy lids. Even if adjika freezes a little, it will not change its taste.
Do you like adjika? Spicy, fragrant, sour or sweetish, tasty, tasty? Without which fried meat seems insipid, and stewed potatoes and all other dishes. If so, then our article today is for you!
vegetable pleasure
The very adjika that we eat with such pleasure in winter actually has little in common with the original source - a burning salty seasoning, whose homeland is the Caucasus. Mountain peoples make it from garlic, herbs, walnuts. Naturally, seasonings should be put into dishes a little, and you cannot spread such a delicacy on bread. Another thing is adjika with apples and tomatoes! Great snack, it is suitable both as a salad and as a dressing for borscht, soups, gravies. The main condition is that all products must be only High Quality: bell pepper well ripened, fleshy, without bitterness. If you are preparing adjika with apples and tomatoes, then take only sugary varieties, thin-skinned tomatoes, and sour or sweet-sour fruits. Be sure to use herbs and spices. As for spiciness, sugar and salt, here you can already experiment and choose such a ratio of components, thanks to which your adjika with apples and tomatoes will turn into a real pleasure and the richest source of vitamins.
Recipe Seven
The name of the recipe is not accidental. From it you can learn how to cook a twist from the most complete set of vegetables and spices. Such adjika with apples and tomatoes also includes onions, garlic, bell and hot peppers, carrots. And salt, sugar, vinegar, vegetable oil. From aromatic herbs, you can include dry dill, cilantro, as well as ground coriander or cinnamon. The vinegar provided for in the recipe should not be taken table, but fruit, natural. So, take 3 kg of tomato, remove the stalks and scroll through a meat grinder. Next - one and a half kg of apples, carrots and bell peppers - also peel, remove the seeds, also scroll. In the same way, chop 1 kg of onion and garlic, 500 g of hot pepper (capsicum). Finely chop a bunch of dill or parsley. Mix well the resulting mass and put on fire. Let it boil, turn down the heat and simmer for about 3 hours, stirring occasionally. Then set the pelvis aside and start cooking again in a day. Boil again, put from 3 tablespoons of salt and 5 sugar, pour in a glass of vegetable oil and simmer again for 2 hours. At the very end, pour in half a glass of vinegar, stir. Without removing from heat, pack in sterilized jars and roll up. If the resulting appetizer seems too sweet for you, then adopt the recipe "Ajika with apples and tomatoes without carrots."
Fast Food Recipe
Culinary guides provide different formulations the dish being described. As with experienced housewives there are always 3-4 options for its preparation. And if you are interested in how adjika is prepared with apples and tomatoes without carrots, then it is done in this way. Pass 1 kg of tomatoes through a meat grinder, one and a half kg of bell peppers, 400 g of apples and the same amount of onions. Pour in one and a half cups of oil and add salt. Cook over medium heat for about 50 minutes, stir to prevent burning. During this time, chop the garlic (300 gr), put it in adjika. Pour in 100 g of vinegar, add a pinch of coriander, chopped Bay leaf or a mixture of "hops-suneli". Stew for another 5-7 minutes and lay out directly from the heat in jars. Roll it up, turn it upside down, wrap the twist, and after a day put it on a shelf in the pantry. If such adjika seemed sour to you (tomatoes, peppers, apples give little sweetness), add a little sugar, although it is not provided for in the recipe.
Adjika from green apples
As already mentioned, it is recommended to put sweet varieties of apples in the appetizer, especially since you have to add vinegar to the dish to preserve canned food. However, in cooking there are many recipes for using sour fruits. Due to them, the hostess can either significantly reduce the amount of vinegar, or even eliminate it from the recipe. For example, here is such an adjika made from tomatoes, apples, carrots. For her, you need: 2 kg tomatoes, Bulgarian sweet or lettuce pepper- a kilogram, the same amount of carrots, onions and greens, sour apples. For spiciness, add 2-3 pods of hot pepper (red). Salt, put on the stove, cook, not allowing to boil, 40 minutes. Then put the garlic (100 g chopped is enough), cook for another 5 minutes and roll it up boldly, the preservation will stand all winter and will not deteriorate!
Adjika from tomatoes and peppers
This dressing is almost perfect and indispensable if you need to cook the first or second course. The recipe is very simple: in a meat grinder, scroll bell peppers (preferably red) and tomatoes in equal amounts. Pour 2.5-3 tablespoons of salt, you can and with a slide. Also half a teaspoon. citric acid, a handful of allspice and hot peppercorns. Boil the mixture for 10-15 minutes. Put ground garlic (200-250 gr), mix, place hot in jars and close.
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