Simple recipes for cooking adjika with apples and tomatoes for the winter

Adjika is a Georgian delicacy for lovers of spicy snacks. The recipe for this traditional southern dish has undergone changes, appearing on the Russian table. Pepper (the main component) faded into the background, and the tomato became the basis for cooking. Russian gourmets have come up with many interesting variations of this dish: adjika with apples, walnuts, horseradish and tomatoes for the winter will delight your home. We have made a selection of recipes so that you can choose the best one for yourself.

Features of the dish

The hot sauce, rich in flavors, kills pathogenic bacteria. Literally translated from the Abkhaz language, this spicy dish is called pepper salt. The decoding corresponds to the basic composition of the adjika.

Preparation and storage methods can be divided into 2 types:

• fresh;
• dry.

In the first case, a sauce is obtained from mashed raw vegetables.

The dry mixture is made from dried peppers, garlic and spices. It is used as a seasoning, adding to meat and fish dishes, hot.

Red pepper gives adjika a bright color. In fact, it can be green if you take unripe pods. In this case, the sauce will not be as hot. Adding tomatoes reduces the spiciness of the dish. If you want to cook classic adjika, use only hot peppers. It is most convenient to make blanks in early autumn.

White partitions and seeds give a burning taste. If you do not like overly spicy, it is better to take them out.It is better to choose tomatoes that are firm, bright, fleshy, but not juicy.

A few tips:

1. After a meat grinder and heat treatment, the vegetables darken. This process cannot be stopped. Food acid does not help to restore color and prolong the preservation of vitamins.
2. For cooking, you can use an aluminum pan, if it is not damaged. Cermet or cast iron cookware is more suitable.

We prepare the necessary ingredients

Apples add flavor to adjika, give a little sourness and sweetness. They soften the taste. Pour boiling water over the tomatoes, put in ice water after 15 minutes.

After this simple manipulation, the skin can be easily removed. To peel the peppers, just hold them for a couple of minutes in a hot oven.

Apples are usually peeled off; cut them into four pieces and remove the seeds. Vegetables are scrolled, chopped using a combine or a meat grinder. You will need a large saucepan for cooking.

How to cook adjika with apples and tomatoes for the winter

Don't be afraid to experiment! The best recipes are those that you create according to your taste preferences.

Spicy sauce with a sweet touch

The homemade hot sauce contains few ingredients. For 1 kilogram of tomatoes: 700 grams of bell pepper, 10 hot pepper pods, 500 grams of sour apples and one head of garlic, 9% vinegar - ¼ cup, salt - 40 grams, sugar - 0.5 cups.

1. Prepare vegetables.
2. Grind the fruit and pour into a saucepan.
3. Salt, add sugar, wait until it boils.
4. After 30 minutes, pour in the vinegar.
5. Cook for another five minutes.
6. Transfer to prepared glass jars.
7. It is recommended to store the blanks for the first day, wrapped in a warm blanket.

Boiled with carrots and vinegar

Awesome adjika combines the sweetness of apples and the hotness of pepper:

• 1 kilogram of fresh carrots;
• 1 kilogram of bell pepper;
• 1 kilogram of onions;
• 1 kilogram of juicy apples;
• 3 kilograms of tomatoes;
• 200 grams of chili peppers;
• 200 grams of garlic;
• 2 tablespoons vinegar 9%;
• the amount of salt and sugar is determined according to your taste;
• 200 grams of refined oil.

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Recipe:

1. Grate the carrots.
2. Grind vegetables and fruits.
3. Chop the onion in a blender.
4. Finely chop the garlic.
5. Pour the mashed mixture into a saucepan. When it boils, make the fire less and leave for half an hour.
6. Pour in the chopped garlic.
7. Add chili pepper, previously chopped.
8. Salt, add sugar.
9. Pour in vinegar and oil.
10. Cook for another 10 minutes.
11. Transfer to glass jars without waiting for cooling.
12. Turn the containers over, cover with a blanket.

Spicy with hot pepper

The secret of spicy adjika is to leave all the seeds and white veins in the pepper. They have a burning pungency. Capsicum in a hot sauce will be the main ingredient. It is better to take sour apples. Tomatoes are fleshy and red.

Seasonings will add piquancy to the taste:

• 1 kilogram of apples;
• 3 kilograms of tomatoes;
• 0.3 kilograms of garlic;
• 0.3 kilograms of hot peppers;
• 1 glass of sunflower oil;
• ½ cup sugar;
• 2 tablespoons of salt;
• table vinegar ¼ cup.

Recipe:

1. Pass the pre-peeled tomatoes through the combine.
2. Do the same with apples.
3. Remove the husk from the garlic, ceiling.
4. Peppers, after a short heat treatment, peel from a transparent film, chop.
5. Pour apples and tomatoes into a cooking container, put to cook
6. After 1.5 hours, add the remaining ingredients.
7. Cook for another half hour.
8. Transfer to jars without waiting for cooling.

Vinegar-free recipe

1. Tomatoes - 1 kilogram.
2. Juicy apples - 500 grams.
3. Garlic - 200 grams.
4. Bell pepper - 1.5 kilograms.
5. Chili peppers - 4 pieces.
6. Salt - 1 tablespoon.
7. Granulated sugar - 3 tablespoons.
8. Sunflower oil - 3 tablespoons.

Recipe:

1. Wash vegetables and fruits, remove the peel, free from seeds and stalks, grind.
2. Combine in one saucepan.
3. Salt the mixture, add sugar.
4. Wait 10 minutes for the spices to dissolve.
5. Stir well and pour into jars.
6. Top to avoid skin formation, pour in a little sunflower oil.
7. Put the jars in the refrigerator.

With added wine

Unusual recipe. Fish and meat dishes with its addition - you will just lick your fingers:

• apples - 4 pieces;
• tomatoes - 10 pieces;
• sweet pepper - 1 piece;
• hot pepper - 4 pieces;
• sugar - 0.5 cups;
• salt - 1 tablespoon;
• wine - 1 glass.

Recipe:

1. Cut the peeled apples into small wedges and place in a saucepan. Pour the wine gently, cover with sugar on top.
2. When the wine starts to boil, cook for no more than 5 minutes.
3. Grind tomatoes, previously peeled.
4. Remove the film from the pepper, remove the seeds, grind.
5. Combine vegetables with apples.
6. Cook for 15 minutes.
7. Add remaining food and spices.
8. Wait 5 minutes for the whole mass to boil.
9. Leave to infuse for a quarter of an hour.
10. When hot, spread in containers. Close with rubber caps.
11. When cool, put in the refrigerator.

Method without preservation

2 kilograms of tomatoes, 5 heads of garlic, 500 grams of sweet peppers, 3 pods of chili peppers, hops-suneli, one glass of sugar with a slide, half a glass of table vinegar, taste of salt.

Scroll the indicated fruits and vegetables, chopping until mushy. Pour spices into the resulting mass. Mix everything, leave in a dark place for a day. Stir again and pour into prepared containers. Put the jars in the refrigerator.

Blank without cooking

1. 0.8 kilograms of paprika.
2. 1 kilogram of tomatoes.
3. 500 grams of garlic.
4. A bunch of dill.
5. 2 tablespoons of salt.
6. Seasonings (1 tablespoon each): savory, basil, cilantro, suneli hops.

Recipe:

1. Grind the paprika.
2. Remove the husk from the garlic.
3. Remove the skin from the tomatoes, cut the stalks.
4. Grind all vegetables.
5. Finely chop the dill.
6. Mix all ingredients.
7. Leave to ferment for 3 days.
8. Arrange in clean jars and cover with nylon lids.
9. Keep refrigerated.

In a multicooker

Cooking adjika in a slow cooker is very convenient. It greatly simplifies the process. It heats up evenly and ensures a constant heating temperature throughout the food. There is no need to constantly monitor and stir, since a special coating protects against burning.

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Recipe:

For 2 kilograms of tomatoes, take 500 grams of apples and carrots, 1 kilogram of bell pepper, 0.1 kilograms of hot pepper, 0.2 kilograms of garlic, a glass of refined sunflower oil and, to taste, salt and pepper.

1. We clean, grind and mix all products.
2. Add spices.
3. Pour into the multicooker bowl and set the cooking timer for 1 hour.
4. Adjika is ready, it remains to transfer it to the container.
5. Place the jars in a warm place upside down.

Raw with garlic

Sweet apple adjika, cooked without boiling, retains many vitamins.

The basis in this dish will be sweet peppers - 3 kilograms. Carrots, apples and garlic need 500 grams each, paprika pods 400 grams, a bunch of cilantro, ½ cup salt, a tablespoon of sugar, 500 milliliters of sunflower oil.

Recipe:

1. Remove the peel from the apples, remove the seeds. Then grind on a coarse grater or pass through a meat grinder.
2. Chop the carrots as well.
3. Grind the Bulgarian pepper, freeing it from the film and seeds,.
4. Combine the garlic with paprika and chop.
5. Pour salt into the mixture of vegetables and fruits, add sugar.
6. Pour in the remaining food.
7. Stir the mixture, put in containers.
8. To extend the shelf life, pour a little oil on top.
9. Transfer the cooled jars.

Sweet

For 2.5 kilograms of tomatoes, you need to take 0.7 kilograms of pumpkin, 0.2 kilograms of carrots, 0.2 kilograms of apples, 0.5 kilograms of sweet pepper, 0.2 kilograms of garlic, as well as a pinch of coriander, 50 grams of sugar, 70 grams salt, 2 pieces of bay leaves.

Recipe:

1. Wash vegetables and apples, peel (remove the skin), chop.
2. Mix, put the pan on fire. Cooking time is 1.5 hours.
3. Pour in vegetable oil, add seasonings.
4. Put the ready adjika in clean jars, close with metal lids.

With plums

A savory snack is obtained with the addition of plums.

For two parts of tomatoes, you will need one part of carrots, onions, apples, sweet peppers, plums. Based on 2 kilograms of tomatoes for a pungent taste, take 0.3 kilograms of garlic, 0.2 chili peppers, one bunch of dill and two parsley, sunflower oil - 1 glass, 0.5 cups of vinegar 9%, an incomplete glass of sugar and salt - 2 tablespoons.

Recipe:

1. Grind vegetables, plums and apples until puree.
2. Heat the garlic, chop the herbs.
3. Cook in a large container for about 1 hour.
4. Add herbs, garlic, spices.
5. Cook for 15 minutes.
6. In the last 5 minutes add sunflower oil, last minute vinegar.
7. Pour into containers and close with metal lids.

With eggplant

Adjika with the addition of eggplant turns out to be very tasty.Eggplants add juiciness, make the sauce more tender.

500 grams of sweet pepper, one chili pepper, 1 kilogram of eggplant, a head of garlic, half a glass of 9% table vinegar, a glass of sunflower oil, 1/3 cup of sugar, a tablespoon of salt, two pinches of basil and coriander seeds.

Recipe:

1. Crush the spices.
2. Chop the vegetables separately in a convenient way.
3. Garlic, chop finely.
4. Combine tomatoes with oil.
5. Add salt and sugar (adjust to your taste). Continue cooking for 10 minutes.
6. Put chopped eggplants in a container prepared for cooking and cook again.
7. After 10 minutes, add the pepper mixture.
8. After 10 minutes add the minced garlic.
9. After boiling, wait another 3 minutes.
10. Adjika is ready. Transfer the sauce to glass jars, close. Cover with a blanket.

How to store it correctly

Raw blanks are stored in the refrigerator. The duration does not exceed 60 days. Sterilization of containers is the basis for safe storage. Banks closed for the winter are best placed in a cool and dark place.

A little sunflower oil is added to a container with fresh adjika. This will prevent a dry crust from forming.Iodized salt can cause fermentation, so it’s best not to add it to your preserves.