The easiest recipe for adjika with apples. Adjika with apples for the winter

Canning is a rather long and laborious process, according to many. Absolutely in vain. Cooking homemade preparations has long turned into a pleasant hobby, because you can do it while enjoying the process, each time according to new recipes. One of the most popular preserves is adjika with apples - sweet and sour seasoning that goes well with various dishes.

Recipes for cooking adjika with apples

There are a large number of recipes for making adjika with apples for the winter. All of them with a different set of ingredients and cooking technology, which allows the housewives to experiment. Apples for adjika use sour or sweet and sour, elastic, without damage. Preference should be given to fruits from the garden, rather than imported fruits purchased in the supermarket. With the right choice, the workpiece will receive a pronounced sourness.

Warning! The color of the apples is not important. They can be red, green or yellow. The main thing is not to mix them, choosing one of some kind.

Adjika recipe for the winter with tomatoes and apples

Those who do not like excessive spiciness can please themselves with a sweet dish by preparing adjika with apples and tomatoes for the winter. Such a spicy, spicy sauce will make any food even tastier and will become indispensable for every housewife.

To prepare the blank, you will need the following components:

red tomatoes - 1 kg;
apples - 0.5 kg;
paprika (sweet pepper) - 0.7 kg;
garlic - 25 g;
chili pepper - 10 g;
sugar - ¾ faceted glass;
table vinegar - 60 ml;
salt - 40 g.

It is necessary to sort out the tomatoes, while removing the tails. It is better to give preference to soft, homemade varieties. This will provide the dish with a rich taste and bright aroma.
Wash and cut the tomatoes into pieces.
Rinse apples. Remove partitions and seeds, chop into pieces.
Peel the garlic from the husk.
Remove seeds and veins from pepper (hot lovers can leave them).
Skip all prepared products through a meat grinder (it is preferable to use a fine grate).
Add sugar and salt to chopped vegetables.
Simmer for about half an hour from the moment of boiling over low heat. The foam that rises during the cooking process must be removed.
Almost at the very end of cooking (for 5 - 7 minutes), pour table vinegar.
Mix everything thoroughly.
Pour the finished adjika into prepared jars and roll up.
Leave the preservation alone until completely cooled, having previously covered.
Take out for storage.

Cooking adjika with apples and zucchini

Products needed for conservation:

3 kg of zucchini;
1.5 kg tomato;
1 kg of apples and onions;
500 g of carrots and sweet peppers;
1 glass of oil (vegetable);
1 cup garlic cloves;
½ cup sugar;
45 - 55 g of salt;
1 st. l. red ground pepper (hot);
100 ml of vinegar.

Recipe for canning adjika.

Washed and peeled vegetables free from seeds and stalks.
Grind all fruits in a meat grinder. Grind pepper and garlic separately.
Add oil, sugar and salt to the vegetable mixture.
Cook, stirring constantly over low heat for 30-45 minutes.
Add ingredients such as garlic and hot peppers to the sauce. Continue cooking for another 5 minutes.
Add vinegar, mix.
When it boils, pour adjika, seal tightly.

Adjika recipe for the winter with apples and carrots

The number of canned vegetable recipes out there is astonishing. Many housewives choose the most versatile of them. The adjika recipe is distinguished by its simplicity. The most affordable products are used - apples, carrots and tomatoes. Such a spicy-sweet seasoning will be in harmony with both the first and second courses. It can be used as a spread on bread.

List of main components:

ripe tomatoes - 5 kg;
carrots - 1 kg;
apples (without core) - 1 kg;
sweet pepper (freed from veins and seeds) - 1 kg;
hot pepper (chili) - 3 - 5 pcs.;
sunflower oil - 400 ml;
granulated sugar - 0.4 kg;
vinegar (apple or table) - 400 ml;
salt (rock) - 50 - 60 g.

Step by step preparation.

Washed and peeled vegetables (except hot peppers) chop with a blender or meat grinder.
Place in a large bowl or saucepan. Put on fire.
Stir, bring to a boil.
Simmer for 90 minutes over low heat.
Add vegetable oil, chopped hot pepper, sugar and vinegar to the mixture. Boil the sauce for about 30 minutes.
Put salt, garlic (chopped) and cook for 15 minutes.
Roll hot adjika into jars. Turn over, cover with a thick cloth and leave to cool.

Spicy adjika from tomatoes and apples

This recipe for making adjika with apples for the winter does not involve a cooking process, which makes such a preparation especially attractive. Surprisingly, all the useful substances of the products are preserved with minimal time costs.

To prepare a delicious and vitamin seasoning, prepare the following products:

ripe, fleshy tomatoes - 1 kg;
sweet pepper (paprika or ratunda) - 1.5 kg;
sour apples - 500 g;
garlic - 3 large heads;
hot capsicum - 3 - 5 pcs.;
salt (rock) - 25 - 30 g or "extra" - 20 - 25 g;
sugar - 70 - 75 g;
vegetable oil.

Cooking method.

Wash and clean all vegetables. To make the taste of adjika softer, partitions and seeds should be removed from hot pepper.
Grind the prepared components in a meat grinder.
Add bulk ingredients to the vegetable mixture: salt and sugar.
Stir until smooth and test. Adjust the taste if necessary.
Pack ready adjika. Pour a few tablespoons of oil on top of each jar. Do not mix under any circumstances. A kind of oily film should form on top.
Seal jars tightly with prepared lids.

Advice! Wear rubber gloves when handling hot peppers. Thus, the skin of the hands will be protected from burning enzymes.

Adjika recipe with apples and eggplants

A great alternative to the usual winter preparations can be adjika with apples and eggplant. This is a strange combination of components that are incompatible with each other. But it is this bouquet that makes the taste of the dish original, with special notes of piquancy.

List of ingredients:

eggplant (blue) - 4.5 kg;
red tomatoes - 2.5 kg;
medium-sized apples - 3 - 4 pcs.;
paprika (sweet pepper) - 5 pcs.;
hot pepper - 2 pcs.;
carrots - 2 pcs.;
granulated sugar - 2 cups;
garlic - 3 - 4 heads;
sunflower oil - 2 cups;
table vinegar (9%) - 1 cup;
greens - 1 bunch;
salt - to taste.

Culinary recipe for adjika with eggplant.

Cut the tomatoes into small pieces. You can first remove the skin from them. Grind with a blender (can be replaced with a meat grinder).
Transfer the juice to a saucepan or large bowl.
Remove the seed bed from sweet and hot peppers along with the tails. Remove core from apples. Wash, cut carrots. Cut vegetables into pieces and chop together with herbs and garlic.
Mix all ingredients until smooth. If necessary, the resulting slurry can be ground again in a meat grinder or chopped with a blender.
Pour sugar, salt, add oil and vinegar. Stir again and put on fire, which should be reduced as soon as the mixture boils. The cooking process should last 20 minutes.
Wash the eggplant and cut into small pieces.
Add the blue ones to the boiling vegetable mixture.
Cook the workpiece with eggplant for about 20 more minutes.
Immediately pack adjika in jars. Roll up and cover with a blanket or towel.
Allow the workpiece to cool completely and send for storage.

Adjika apple with plums

- This is a moderately spicy, sweet and sour sauce. The use of antonovka gives a piquant taste to the dish. Such adjika is somewhat different from the traditional Abkhazian seasoning of red hot pepper, garlic, salt and spices. But everyone who tries to cook apple-plum adjika at home will be pleasantly surprised by the harmonious combination of all the ingredients included in the composition.

The recipe involves the use of such products:

plum puree - 3 kg;
applesauce - 1 kg;
sugar - 1 kg;
cinnamon (powder) - 1 g;
cloves - 0.5 g;
ground ginger - 0.2 g.

Step by step preparation.

First you need to prepare a puree of plums and apples. Fruit should be washed thoroughly. Remove pits from plums, seed box from apples.
Cut the fruits into pieces, add water by 20% and cook until softened. Grind through a sieve (separately apples and plums).
Mix two types of puree, add sugar and spices to the mixture.
Put the container with the sauce on a small fire. The cooking process will take no more than 5 - 10 minutes.
Pour hot adjika into a specially prepared container. It must be sealed immediately.

With horseradish and garlic

Adjika with apples, horseradish and garlic is one of the easiest homemade seasoning recipes. Despite the modest range of products, the dish is fragrant and tasty. Adjika at home with garlic and horseradish will give any dish a certain brightness and sharpness.

Advice! It is convenient to preserve adjika with horseradish and garlic in small jars of 150-200 ml (for example, from under mustard). It is not only comfortable, but also practical. Adjika does not have time to fade, retaining its original aroma and sharpness.

For the preparation of such adjika, the following set of products is required:

ripe tomatoes - 2.5 kg;
sweet pepper - 1.5 kg;
carrots - 1 kg;
apples - 1 kg;
horseradish, garlic, chili pepper - 300 g each;
table vinegar - 100 ml;
sugar - ½ cup;
salt - 1 tsp

Step by step cooking process.

After preliminary preparation, grind all fruits and vegetables in a meat grinder (except chili peppers).
Place the resulting slurry in a bulk container and cook over low heat for about 60 minutes.
At this time, peel and chop the horseradish, garlic and hot peppers.
Add them to the boiling billet and cook for 10 minutes, not forgetting to stir.
Then pour in vinegar, pour salt and sugar.
Mix all ingredients thoroughly and bring to a boil.
Immediately pour the sauce into jars and seal tightly.

With walnuts

The usual set of components for adjika can be supplemented with walnuts. Do not be afraid to experiment, the final taste of the dish will only benefit from this. A delicate nutty note will add sophistication and sophistication to the workpiece.

You will need to prepare the following products:

tomatoes - 2.5 kg;
apples - 1 kg;
Bulgarian pepper - 1 kg;
carrots - 1 kg;
onions - 1 kg;
walnuts - in shell - 1 kg, and shelled - 420 g;
garlic and hot pepper - 300 g each;
greens (parsley and dill) - 300 g each;
salt - to taste.

Cooking.

Peel and wash carrots, onions and garlic.
Peel the walnuts.
Remove stems and seeds from hot and sweet peppers.
Cut out the core of the apples.
Cut all the fruits into pieces and pass through a meat grinder.
Wash and sterilize lids and jars.
Mix all the ingredients, salt and bring to a boil.
After 2. hours, put adjika in jars and roll up.

Terms and conditions of storage

You can store the workpiece in any cool and dark place - basement, cellar, pantry, refrigerator. The product, which is in hermetically sealed jars, does not lose its taste and can be eaten within 2 days. years.

Important! Raw (without cooking) adjika can be stored for 2-3 months, but under certain temperature conditions. The best option would be a refrigerator. Pre-sterilization of jars and lids significantly increases the shelf life.

Conclusion

Adjika with apples is served with fried and stewed meat, first courses and side dishes. It is best to consume it without re-heating. Adjika with apples is not only tasty, but also very healthy. It improves digestion and increases appetite. But, given the severity, it should be used with caution, in reasonable quantities, so as not to provoke intestinal irritation.

What is adjika in its original sense, everyone seems to have forgotten. incompatible not only with apples, bell peppers and carrots - even with tomatoes! Meanwhile, culinary liberties often give interesting results, so we seemed to agree: yes, adjika is a spicy dish, which includes salt, hot pepper and garlic. Yes, everything else is recipes based on the famous Caucasian sauce. But let's call them adjika for convenience, shall we? It's been said and decided.

Today we will try fruit adjika. Apples, inclining the sour taste (tomatoes and vinegar) to the sweet spectrum (bell peppers, carrots), create a new balance and an excellent accompaniment to meat and lean dishes. The variety of apples can be any, but do not be afraid to take sweet fruits - this will not spoil the adjika.

Other ingredients of the recipe are tomatoes, bell peppers and carrots, hot peppers and garlic. To them, you can add horseradish root and celery stalks, as well as herbs. Apple adjika goes very well with red basil, celery leaves, parsley. Salt and sugar make the taste richer, do not neglect them!

On a note

To make adjika with apples and tomatoes thick for the winter, choose a tomato variety that is not juicy, but fleshy. If there are none, you can first boil the tomato for 20-30 minutes, and then, when it thickens, add all the other ingredients.
Hot pepper can be added to adjika in two ways. Or throw its halves without seeds directly into the pan (as I did) and cook with other vegetables until tender, then discard the pod that gave up its juices. Or - grind the pepper in a meat grinder along with all the products.

Preparation time: 1 hour / Yield: 3 cans of 0.5 l

Ingredients

tomatoes - 1.2 kg
Bulgarian pepper - 500 g
carrots - 300 g
hot pepper - 1-3 pcs. (taste)
apples - 500 g
vegetable oil - 4 tbsp. l.
vinegar 9% - 2-3 tbsp. l.
salt about - 1 tbsp. l.
sugar - 2-3 tbsp. l.
garlic - 1 head

Cooking

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Sauces for meat and vegetable dishes are always appropriate on the table and receive only praise and compliments to the culinary specialist. Spicy adjika with apples, the recipe of which we will study in detail, will not leave indifferent any eater at the table, especially since it is very easy to cook it! It can be preserved for the winter, or it can be stored in the refrigerator, although such yummy is not stored for a long time, but is eaten before other stocks.

Classic adjika is a sauce from Abkhazian cuisine, although all the peoples of the Caucasus call it their national dish. Traditionally, the base component of this hot sauce is red capsicum, which is responsible for its bright red color.

The recipe for a traditional sauce of Caucasian cuisine has long spread throughout the world, enriched with local ingredients and changing its taste - most often, softening its sharpness. As a result, hot sauce with tomatoes, bell and hot peppers and garlic began to be called adjika, and each chef has his own recipe for making adjika!

In many adjika recipes, the vegetable base is tomatoes, to which carrots, bell peppers, apples, capsicum, garlic, herbs, onions and flavorings - sugar, salt and vinegar are added in a smaller amount. Vinegar is added only to canning formulations - they are subjected to heat treatment, after which the tomatoes lose their acid.

Ingredients

- 2.5 kg + -
Sour apples - 1 kg + -
- 1 kg + -
- 1 kg + -
Hot red pepper- 100 g (3 pcs.) + -
- 100 ml. + -
— 3 large heads + -
- 1 glass + -
- 2 tbsp. l. + -
- 1 glass + -

Cooking

Our selection offers you recipes for adjika with apples. Apples add flavor, add spicy sourness and soften the spiciness of the sauce. Take any recipe for apple adjika as a base for further improvement to suit your taste preferences, for example, cook adjika from green apples.

To prepare it, we need a saucepan with a volume of 6 liters or more. Tomatoes choose ripe, juicy red, fleshy and sweet. Cream and similar varieties are not suitable! Bulgarian pepper use only red, thick-walled, juicy and sweet. And the best apples for the excellent taste of the finished product are green, very sour, it is advisable to even find a wild game.

An ideal, homogeneous consistency, adjika is obtained if the tomatoes and peppers are peeled. For easy removal of the skin, cut it crosswise in the upper part of the fruit, pour boiling water over them and soak for 5-7 minutes, then lower them into cold water. The skin is easily removed. To peel the bell pepper, it is enough to put the fruits on a baking sheet and bake in a hot oven for 10 minutes. Well, apples also need to be peeled, seeds and partitions between them removed.

We start cooking adjika with apples and carrots by chopping capsicum and garlic. The most burning taste is given by seeds and partitions of peppers. If you want to end up with a mildly spicy sauce, then free the peppers from the seeds and white inner partitions and fibers. We put the garlic cloves and hot peppers in a meat grinder and grind the spicy vegetables with its auger through a fine grate. Put them in a separate bowl.

*Cook's advice
Often, the parts of the meat grinder that have come into contact with the essential oils of garlic and hot pepper are very difficult to wash for the complete disappearance of their aroma and sharpness. Therefore, it is better to start chopping vegetables with them - then tomato juice and bell pepper will qualitatively “wash” the auger, knife and grate of the meat grinder.

We continue to grind the remaining components of the sauce through a meat grinder: tomatoes, bell peppers, apples, carrots. Pour the resulting mass into a voluminous enameled (or stainless steel) pan and put on medium heat.
After boiling, we reduce the fire to a minimum and simmer for 50-60 minutes, not forgetting to stir, especially intensively at the end of the stew. Such a long stewing time for vegetables will make hard carrots soft and the vegetable mass homogeneous.
After an hour, add hot peppers and garlic, salt, vinegar, sugar and vegetable oil to the finished stew mixture. Stir everything until smooth and taste. At this stage, you can add accents to any flavor: add vinegar, or sugar, or salt. Simmer on low heat for another 5 minutes (after boiling again).
We lay out the boiling mass in sterile jars and roll up with boiled lids. Sterilization is not required!

As we said above, take this recipe for adjika with apples as a base. You can change the percentage of any component by increasing or decreasing it. Vinegar, salt and hot peppercorns are great natural preservatives! For example, adjika with apples is spicy - the recipe is the same as we gave above, only without carrots, and the amount of garlic and capsicum is increased by 2-3 times.

How to cook raw adjika with apples

Raw apple adjika is very easy to prepare, and you can also adjust the recipe to suit your tastes. In raw adjika, as a rule, there is no carrot, because it is hard and can spoil all the pleasure.

For longer storage of fresh vegetable sauce, containers and lids must be sterilized. The sauce is stored in the refrigerator for no more than 2 months, although, to be honest, stocks run out much faster!

For raw adjika, prepare the following products:

1 kg of ripe and fleshy tomatoes;
1.5 kg of red sweet pepper of the round variety;
0.5 kg of Antonovka apples;
3 large heads of garlic;
3-5 red capsicums;
1 with a slide st.l. salt;
3 tbsp sugar and sunflower oil.

We process all washed and peeled vegetables in a meat grinder (let the blender rest!). For a milder taste, we remove the seeds and internal partitions from the hot pepper. Add salt and sugar to the mass and mix the well-chopped fruits until the salt and sugar dissolve. Taste and add saltiness or sweetness if desired. We wait until their crystals are completely dissolved, and mix again.

We distribute the spicy mass among the jars, pour 2-3 tbsp into each jar from above. vegetable oil (do not mix!) and close with sterile caps. Ready!

Fresh adjika with apples is a great addition to meat dishes, it can be added to fresh salads and snacks, it’s delicious even just spread it on bread and have a snack with pleasure! Enjoy your meal!

Classic adjika with apples is a sauce from Abkhaz cuisine, although all the peoples of the Caucasus call it their national dish. Traditionally, the base component of this hot sauce is red capsicum, which is responsible for its bright red color.

Adjika spicy with apples

Ingredients:

3 kg of tomatoes,
700 g sour apples,
700 g carrots
1 kg of bell pepper,
3 heads of garlic
3 pcs. hot red pepper,
200 ml of 9% vinegar,
200 ml vegetable oil,
200 g sugar
150 g of kitchen salt.

Cooking method:

Wash all fruits well. Remove seeds from bell peppers and hot peppers. Cut the stems off the tomatoes. Chop the garlic.
Remove skins and seeds from apples. To make spicy adjika according to this recipe rich and tasty, choose juicy sour apples.
Cut apples, carrots, tomatoes, bell and hot peppers into pieces and pass through a meat grinder.
Place the resulting crushed mixture in a saucepan and put on medium heat. Bring to a boil, reduce heat to low, and simmer, stirring, for 45 minutes.
Add garlic, vinegar, sugar, salt and vegetable oil to adjika. Mix thoroughly and cook adjika for another 15 minutes. Then pour hot adjika into sterilized jars, cover with lids and roll up.
Adjika spicy with apples prepared according to this recipe will be well stored in a cool dark place.

Homemade adjika with apples mild

Ingredients:

Tomatoes - 2.5 kg
Sour apples - 1 kg
Sweet pepper - 1 kg
Carrot - 1 kg
Hot red pepper - 100 g (3 pcs.)
Table vinegar - 100 ml.
Garlic - 3 large heads
Sugar - 1 cup
Salt - 2 tbsp. l.
Vegetable oil - 1 cup

Cooking method:

We start cooking adjika with apples and carrots by chopping capsicum and garlic. The most burning taste is given by seeds and partitions of peppers. If you want to end up with a mildly spicy sauce, then free the peppers from the seeds and white inner partitions and fibers. We put the garlic cloves and hot peppers in a meat grinder and grind the spicy vegetables with its auger through a fine grate. Put them in a separate bowl.
Often, the parts of the meat grinder that have come into contact with the essential oils of garlic and hot pepper are very difficult to wash for the complete disappearance of their aroma and sharpness. Therefore, it is better to start chopping vegetables with them - then tomato juice and bell pepper will qualitatively “wash” the auger, knife and grate of the meat grinder.
We continue to grind the remaining components of the sauce through a meat grinder: tomatoes, bell peppers, apples, carrots. Pour the resulting mass into a voluminous enameled (or stainless steel) pan and put on medium heat.
After boiling, we reduce the fire to a minimum and simmer for 50-60 minutes, not forgetting to stir, especially intensively at the end of the stew. Such a long stewing time for vegetables will make hard carrots soft and the vegetable mass homogeneous.
After an hour, add hot peppers and garlic, salt, vinegar, sugar and vegetable oil to the finished stew mixture. Stir everything until smooth and taste. At this stage, you can add accents to any flavor: add vinegar, or sugar, or salt. We simmer on low heat for another 5 minutes (after boiling again). We spread the boiling mass in sterile jars and roll it up with boiled lids. Sterilization is not required.
As we said above, take this recipe for adjika with apples as a base. You can change the percentage of any component by increasing or decreasing it. Vinegar, salt and hot peppercorns are great natural preservatives! For example, adjika with apples is spicy - the recipe is the same as we gave above, only without carrots, and the amount of garlic and capsicum is increased by 2-3 times.

Adjika with apples for the winter

Ingredients:

tomatoes - 1.5-2 kg
sweet pepper - 1 kg
carrots - 0.8-1 kg
onion - 0.5-0.7 kg
apples - 1 kg
vegetable oil - 0.5 cups
garlic - 1 small head
salt - 1 tbsp. spoon without top
sugar - ¾ cup
vinegar 9% - 50-100 g
paprika - 1 tbsp. a spoon
hot pepper - 1 pc.

Cooking method:

If you are making this caviar for very young children, limit the garlic and omit the vinegar and hot peppers. Cook the vegetable mixture, in this case, you need half an hour longer.
Wash all vegetables thoroughly and let drain.
We pass them through a meat grinder except for garlic (we will add it at the end of cooking), the order does not matter.
In the finished product, the effect was the same, but the grater had to be washed additionally. So, this "feat" of mine does not need to be repeated.
We shift the crushed mass into a bowl with a thick bottom or in a cauldron and cook for half an hour, bringing to a boil and reducing the heat to medium. We stir occasionally. Due to the liquid consistency, our apple adjika does not require special attention, it does not try to burn immediately.
Add vegetable oil and cook for another 30 minutes. Next in line are salt, sugar, garlic, paprika, hot pepper and vinegar. Leave on low heat for another half hour.
In total, the process takes 1.5 hours. (If we make "children's" adjika without vinegar and pepper, we cook everything for 2 hours).
While the vegetable caviar is boiling, prepare the container. 0.5 l cans are best for vegetable caviar.
Wash them thoroughly and sterilize them in any way that suits you. We boil the lids. We transfer the finished adjika with apples to jars, quickly close and wrap for self-sterilization.
Vegetable caviar for the winter or Ukrainian adjika is ready. I made from half the norm of products, three 0.5 liter jars turned out.

Adjika with apples and tomatoes for the winter

Ingredients:

tomatoes - 1.2 kg
Bulgarian pepper - 500 g
carrots - 300 g
hot pepper - 1-3 pcs. (taste)
apples - 500 g
vegetable oil - 4 tbsp. l.
vinegar 9% - 2-3 tbsp. l.
salt about - 1 tbsp. l.
sugar - 2-3 tbsp. l.
garlic - 1 head

Cooking method:

Wash all vegetables thoroughly. We cut into pieces that will be convenient to grind.
Pass vegetables through a meat grinder or chop in a food processor.
We send the mass to the pan. We put the hot pepper cut in half and cleaned from the seeds.
The amount of pepper depends on your love of spicy taste.
Only you know how spicy the seasoning should be. That's exactly how much pepper and use.
Add salt and sugar to the pot. Pour vegetable oil.
Garlic and vinegar will be sent to the pan at the end of cooking.
Put on medium heat and bring adjika to a boil. Then reduce the heat and boil the mass for about 1 hour. All vegetables should be soft and thick.
At the very end, add vinegar and garlic, passed through a press. Boil for 2 more minutes. Be sure to try to adjust the taste: does it have enough sharpness, acidity and sweetness?
We prepare jars with a volume of 0.5 liters or less in advance. We steam them, boil the lids. Fill the container with hot vegetable mass. We cork and turn over. Adjika with apples should be quite thick. If you have it liquid, cook it until it thickens.
After the jars have completely cooled, we put them in the pantry or cellar for long-term storage.

Adjika with apples

Delicious, fragrant and spicy adjika with apples for the winter is prepared very simply and quickly! You can store it all winter at room temperature, it costs well. Usually I close such adjika in half-liter jars and less. And my dad likes to add such adjika to soup, and he smears it on bread.

Ingredients:

tomatoes - 1.5 kilograms;
apples - 0.5 kg;
garlic - 300 grams;
hot pepper - 4 pods;
0.5 liters of sunflower oil;
Bulgarian pepper - 0.5 kg;
carrots - 0.5 kg.

Cooking method:

Wash the tomatoes and cut into two parts.
Peel the garlic and divide into cloves.
Peel apples, too, remove seeds from peppers, peel carrots.
Pass everything through a meat grinder. except for garlic. It is better to cut it into small pieces.
Put the vegetables in a saucepan, add sunflower oil and cook over low heat for 2 hours.
10 minutes before the end of cooking, add chopped garlic, mix.
Pour the hot mass into sterilized jars and roll up the lids.

Abkhaz adjika with tomatoes and apples

Ingredients:

bell pepper - 1 pc.
tomatoes - 3 kg
apples - 1 kg
carrots - 1 kg
dill and parsley - 200 g
a small pod of chili pepper - 1 pc.
garlic - 8 cloves
vegetable oil - 300 ml
vinegar 9% - 2 tbsp. spoons
black and red pepper
coarse sea salt to taste

Cooking method:

Tomatoes, bell peppers, apples and carrots are thoroughly washed, seeds and stones are removed, the core is removed, and cut into small pieces.
Then all the ingredients are twisted several times through a meat grinder. Then add vinegar, salt, vegetable oil and put to cook on a slow fire for two hours, stirring occasionally.
At the end, chopped greens are added, and the adjika is allowed to cool and infuse. This recipe is used for preparations for the winter. Arranged in jars and sterilized, stored in a dark, cool place.
This recipe is no longer a variation on the classic recipe.

Spicy adjika with apples

Ingredients:

ripe red tomatoes - 2.5 kg
Bulgarian sweet pepper - 500 g
sweet and sour apples - 500 g
carrots - 500 g
parsley - 50 g
dill greens - 50 g
hot red pepper - 75 g
garlic - 120 g
vegetable oil - 250 g
salt - to taste vinegar 9% - 2 tbsp.
ground black pepper - to taste

Cooking method:

We take peppers and apples, wash them well, remove the twigs and the core, then cut into slices.
Wash the tomatoes as well and cut into six roughly equal parts.
Peel the carrots, wash and cut into small pieces.
We pass all the ingredients through a meat grinder, except for greens.
Add the required amount of vegetable oil, salt and black pepper to taste, as well as vinegar, mix everything thoroughly so that the mass is as homogeneous as possible.
Mix everything in a saucepan and cook for two hours over low heat.
We wash and cut the greens, add it at the very end of cooking.
Pour adjika into clean, dry jars and sterilize for 20 minutes in boiling water.
We roll up the jars with lids using a special machine, then turn them upside down and wrap them in a thick cloth, blanket or towel, and after completely cooling we send them to the cellar or pantry for later storage.

Classic spicy adjika with apples

Ingredients:

zucchini 2.5 kg
sweet pepper 500 gr
carrots 500 gr
apples 500 gr
garlic 100 gr
hot pepper 200 gr
greens (dill, parsley)
sugar 70 gr
salt 50 gr
vegetable oil 250 ml
vinegar 9% 100 ml

Recipe:

Sterilize jars. Wash jars well before sterilization. Pour water into a large saucepan, put a metal sieve or a grate from the oven on top, on which put the jars neck down.
Hold the jars over the steam for about 15 minutes, but do not remove until drops of steam begin to flow down their walls. Place the sterilized jars upside down on a clean towel. Wash the vegetables well, peel the carrots and garlic. Remove stalks from sweet peppers, peel apples from seeds.
Pass through a meat grinder: zucchini, sweet pepper, bitter pepper, apples, carrots. Place the rolled vegetables in a saucepan and put on fire. Bring to a boil and cook (stirring) over medium heat for 1 hour.
Rinse greens, dry and finely chop. Pass the garlic through a press. An hour after cooking vegetables, add garlic and herbs, mix well and cook for 10-15 minutes.
Then add salt, sugar, vegetable oil and vinegar. Mix well, remove from heat and place in sterilized jars. Screw on the lids (sterilize the lids right before rolling them up - they simply boil in a saucepan for 15 minutes).
Turn the jars upside down, wrap them in a blanket and leave for several days to cool completely. Remove finished blanks in a dark, cool place.

Raw adjika from peppers with apples

This is a wonderful winter appetizer recipe, especially for apple lovers.

Ingredients:

Apples (can be green), sweet peppers (ripe) - 1 kg each
Garlic - 200 grams
Sugar - 1 cup
Salt - 2 tbsp. spoons
Vinegar (preferably wine) - 1 cup
Pepper to taste

Cooking method:

Wash bell peppers and apples properly.
We dry. We cut out the core of apples, peel the peel.
Peppers are also peeled.
Grind chopped apples and peppers in a meat grinder or blender.
Twisted garlic is added to the apple-pepper mixture, everything is mixed.
Sugar, salt and vinegar also join there.
The resulting mixture is kept overnight.
After that, the seasoning can be decomposed into jars; closed jars are well stored all winter in the refrigerator.
Such adjika very well complements not only meat, but also vegetable dishes, it can also be spread on sandwiches.

Raw homemade adjika with apples and carrots

How to make vegetable adjika with apples if you don't have much time to cook? Everything is very simple - use the quick recipe for adjika with carrots and apples. You can cook such a delicious dish, which is also a real storehouse of vitamins, within an hour. According to such a quick recipe, you can make not only harvesting for the winter, but also an excellent treat for every day.

Ingredients:

Hot pepper - 150 g;
Hard apples - 300 g;
Tomato paste - 2 tbsp. l.;
Parsley root - 300 g;
Carrots - 300 g;
Fresh tomatoes - 400 g;
Sweet pepper - 500 g;
Table vinegar 9% - 220 g;
Garlic - 300 g;
Salt - to taste;
Mustard - 100 g.

Cooking method:

Wash vegetables and apples, peel, pass through a meat grinder with a fine grate.
We add tomato paste to the ground mixture, we need it solely to give raw adjika a pleasant red tint that fresh tomatoes cannot give.
Finally, pour vinegar into the dish, add salt, mustard, mix everything thoroughly.
We sterilize the jars, then lay out the finished Abkhaz snack on them, cover the jars with lids and put them in the refrigerator for storage.
You can try your home-made adjika from tomatoes with apples immediately after cooking, but the dish will not yet have that aging and sharpness of taste. Remember: the longer the snack is defended, the sharper and richer it will be.
Every second hostess knows how spicy raw adjika is prepared. There are a lot of ways to prepare this dish, and the 3 recipes above are just a small part of the possible cooking options.
If you wish, you can add horseradish root, suneli hops, allspice, cilantro and many other spicy ingredients to your spicy appetizer, adjika will only benefit from this, the main thing is not to miscalculate with proportions. In winter, such a treat will also be an excellent remedy for colds.

Armenian adjika with apples

Thrill-seekers - I offer my own wonderful recipe for Armenian adjika for the winter. Personally, I use such a hot sauce only with meat dishes, I prefer classic dishes, for example, ordinary pickled tomatoes. But the husband and daughter cannot do without him - for bread, with second courses and even with some salads.

Ingredients:

2.5 kg tomatoes
1 kg apples (Antonovka)
1 kg carrots
1 kg sweet pepper
1 cup of sugar
1 cup sunflower oil
3 pods of hot pepper
200 g minced garlic

Cooking method:

Ripe and juicy tomatoes were ground in a meat grinder (combine or blender). To neither add bell pepper and pepper ratunda, having previously cleaned them of ponytails and seeds.
Then gradually introduce hot pepper into our sauce. It is enough to just cut off the tails in it, and leave the core - the pepper pits contain exactly the sharpness that our adjika needs.
Only the garlic remained. We clean the cloves from the husk, grind and add to the sauce. Here is such a beauty.
And then the game of taste and your imagination went. The ideal spice for Armenian adjika is basil - its pleasant smell and unusual taste make magic with the sauce.
In addition, basil is a medicinal plant that contains vitamins and has a beneficial effect on the body. So, I recommend not to cut the basil, but to twist it together with the stems through a meat grinder.
In the stems, leaves and calyxes of the flower there are glands that accumulate essential oil, which determines the aroma of this plant, as well as the pleasant smell and taste of the dishes to which it is added.
Everything, adjika is almost ready. It remains only to boil it over low heat for 30-40 minutes. At the same time, do not forget to constantly stir the sauce and remove the foam.
At the end, when the adjika has already boiled, add salt, sugar and vinegar. You can, of course, add according to the recipe, but I recommend - to taste. Still, these are auxiliary ingredients that should complete the taste of the dish, and not spoil it. Read more:
Pour hot sauce into pre-sterilized jars, roll up and wrap for a day. Armenian adjika is ready for the winter. Serve it with your favorite meat dishes or as an independent sauce, which is sure to decorate any table.

How to cook raw adjika with apples

Raw apple adjika is very easy to prepare, and you can also adjust the recipe to suit your tastes. In raw adjika, as a rule, there is no carrot, because it is hard and can spoil all the pleasure.

Ingredients:

1 kg of ripe and fleshy tomatoes;
1.5 kg of red sweet pepper of the round variety;
0.5 kg of Antonovka apples;
3 large heads of garlic;
3-5 red capsicums;
1 with a slide st.l. salt;
3 tbsp sugar and sunflower oil.

Cooking method:

We process all washed and peeled vegetables in a meat grinder (let the blender rest!). For a milder taste, we remove the seeds and internal partitions from the hot pepper.
Add salt and sugar to the mass and mix the well-chopped fruits until the salt and sugar dissolve. Taste and add saltiness or sweetness if desired. We wait until their crystals are completely dissolved, and mix again.
We distribute the spicy mass among the jars, pour 2-3 tbsp into each jar from above. vegetable oil (do not mix!) and close with sterile caps. Ready!
Fresh adjika with apples is a great addition to meat dishes, it can be added to fresh salads and snacks, it’s delicious even just to spread it on bread and have a snack with pleasure.

Antonovka is one of the most popular and widespread varieties of apples, which at one time was bred thanks to folk selection and today occupies a priority place in the assortment of apples in Ukraine, Russia and Belarus.

One of the main advantages of Antonovka is considered to be a rather long shelf life of fruits (more than 3 months), so that the harvest harvested in September can delight with its taste almost until the New Year. It is also interesting to note that when these apples are removed from the trees, their skin color is usually greenish-yellow, but then during storage it changes to yellow. Of course, the main features of this variety are a unique juicy sweet and sour taste, as well as an incredibly appetizing "Antonov" flavor. Therefore, it is from these apples that housewives very often prepare various compotes, juices, wines, jams, jams, etc.

However, today we will try to cook a truly amazing dish that will decorate not only the dining, but also the festive table! Believe me, your loved ones and guests will be delighted with such a treat!

To prepare adjika from Antonovka, we need:

tomatoes - 2.5 kg
apples (Antonovka) - 1 kg
carrots - 1kg
bell pepper - 1 kg
sugar - 1 tbsp.
sunflower oil - 1 tbsp.
bite (7-9%) - 1 tbsp.
salt - 3 tbsp. l.
hot pepper - 3-5 pcs.
garlic - 200 g

Adjika from antonovka is prepared as follows:

1. First we need to prepare all the necessary products. First, we wash all vegetables and fruits (apples, tomatoes, carrots, bell and hot peppers, as well as peeled garlic) under warm running water. Moreover, it is important to note that it is best to use Antonovka for adjika, since it is this variety of apples that gives this dressing an unusually piquant taste and aroma!
We clean the apples from the core, the tomatoes from the stalks, and the pepper from the seeds and the core, after which we cut the vegetables and fruits into large pieces so that it is more convenient to pass them through a meat grinder.
2. We install the smallest grate on the meat grinder and grind all the prepared products with it (first tomatoes and carrots, then apples and, at the very end, sweet and bitter peppers). Please note that at this stage we do not add garlic to adjika.
3. We shift the resulting vegetable mass into a convenient pan (preferably with a lid), mix everything, and then send the pan to the fire.
As soon as the adjika boils, add sugar and salt, vinegar, and sunflower oil to the pan. We mix everything, cover the pan with a lid and reduce the heat to a minimum (but only so that the adjika continues to boil a little).
4. We continue to cook adjika for another 30 minutes (not forgetting to stir it occasionally), after which we remove the pan from the heat and add finely chopped garlic to the dressing (passed through a garlic press or grated on a fine grater) and mix everything very quickly.
5. While adjika is being prepared, during this time we will have time to prepare jars for adjika. To do this, they first need to be thoroughly washed under warm running water (but not with detergent, but with soda), and then sterilized with boiling water or hot steam (for 10-15 minutes each jar). Moreover, the lids for jars must also be sterilized (that is, rinsed and then boiled for several minutes).
6. Now pour the finished and still hot adjika into prepared jars, roll them up with lids, and then turn them upside down and wrap them with warm towels. We leave the jar of adjika in this form for at least a day so that it cools completely. Then it needs to be moved to some cold storage place.