12 best recipes for making sweet adjika for the winter from peppers and tomatoes
Adjika is a dish of Georgian and Abkhaz cuisine, which is famous for its unsurpassed taste with notes of garlic and spices. A popular variation of Georgian seasoning is the sweet-tasting recipe. Sweet adjika, cooked for the winter, is ideal for meat dishes. Tomatoes, a small amount of carrots and various types of peppers are added to the traditional set of ingredients. Also, to achieve a unique taste, various types of fruits are used, which give a special unique sweetness.
In addition to excellent taste, sweet adjika will present a sea of useful vitamins. That is why every housewife should master the recipe for this appetizer in order to enjoy the rich taste of summer vegetables on cold days.
Features of cooking sweet adjika for the winter
To make the seasoning really tasty, you need to use several rules for preparation and storage:
- most of the dish should be peppers, as well as tomatoes;
- if you add more bell pepper and a little carrots, the taste will become sweeter;
- various combinations of spices can give completely unique notes to an appetizer, add special spice;
- for preservation for the winter, the ingredients are always heat treated at high temperatures;
- vegetables for adjika are cooked only in enamel pans;
- vinegar slows down the fermentation process, which helps the product to be stored longer;
- for storage, you should choose a cool place (for example, a refrigerator, pantry, basement, garage).
Preparation of the main ingredients
Before you start cooking, you need to correctly select and carefully prepare each of the ingredients:
- tomatoes - many culinary experts do not recommend adding them to adjika, but this practice is carried out everywhere. Therefore, if tomatoes are in the recipe, then they must be scalded with boiling water, the skin itself will begin to come off, and it will turn out to be easy to clean them;
- garlic for adjika is suitable for any kind, you just need to peel it first;
- pepper - there are many varieties of it for a snack: habanero, serrano, jalapeno, poblano, anaheim. Jalapeno and poblano peppers are moderately hot. They are also most often used for the basis of adjika. To add sweetness to the seasoning, add bell peppers to taste;
- carrots - knocks down the spiciness of the dish. It must be peeled and then grated on a coarse grater. It is important not to overdo it with the quantity, so that its taste is not particularly felt;
- salt - mostly sea salt;
- spices - you can choose to your taste, but Georgians often use suneli hops, coriander, marjoram, basil, dill. Many stores sell ready-made special seasoning for adjika, where all the necessary herbs are already mixed in the right proportions.
Experienced cooks warn that adjika should not contain any traces of sweeteners, sunflower oil and onions. This contradicts the recipe of the snack, radically changing the taste.
How to properly prepare containers
Glass jars are chosen as containers for sweet adjika for the winter, which provide the longest storage of the product. Before pouring the workpiece, the container is thoroughly cleaned with mustard, soda. It can then be sterilized using a microwave, oven, steam, hot water.
The covers must be new and intact. They also need to be boiled before use.
When pouring hot adjika into glass jars, it is worth doing this very carefully so that they do not burst under the influence of high temperatures.
The best recipes
Abkhaz adjika is prepared in almost all corners of the world, but traditional recipes for sweet adjika never cease to delight gourmets. To choose the most delicious option, you need to try all kinds of pasty seasoning technologies.
Sweet homemade adjika
To prepare it you will need:
- 2-2.5 kg of regular fresh pepper;
- 5-6 hot red peppers;
- 200 g of garlic;
- 100-150 ml of grape or apple cider vinegar;
- salt, seasonings to taste.
Pepper and other ingredients must be pre-cleaned, then chopped thoroughly. Bring the sauce to a boil. Leave to simmer over low heat for 1.5-2 hours, adding salt. Spices are tossed into the pan 5-6 minutes until fully cooked.
With pepper and tomatoes
This option does not use hot peppers, but the following ingredients are present:
- 5 kg of juicy tomatoes;
- 1 kg of bell pepper;
- a pound of grated carrots;
- the rest of the classic ingredients (garlic, vinegar, salt, seasonings).
All products must be separated from the peel and seeds, chopped in a meat grinder. Leave on the stove for 2 hours, gradually adding salt and suneli hops to the pan.
With apricots
Ripe apricots form the basis of this unusual sauce. For cooking you will need:
- 1.8 kg apricot;
- 1.3 kg of apples;
- 3 kg of tomatoes;
- 1 kg of carrots;
- 1 kg of pepper;
- salt to taste.
Peel vegetables, remove seeds. Mix in a blender. Cook for about half an hour on low heat, adding salt at the end. Roll up the container with the ready-made mixture, place it under a warm blanket for 24 hours.
Simple recipe
This version of the dish is the easiest to perform. To prepare it, you need a small set of products:
- 1 kg of bell pepper;
- a pound of garlic;
- 3 kg tomato or tomato paste;
- 100 g of a hot pepper of your favorite variety;
- salt, seasonings.
All components are cleaned of excess, rotated in a meat grinder or blender, add the necessary seasonings, salt and leave overnight without any heat treatment. The next day, the mixture can be decomposed into a container prepared in advance, removed before winter.
With plums
There is no bell pepper in the recipe at all, but this does not make adjika less tasty.
Looking for:
- 2 kg sour plums;
- 3 pcs. hot hot pepper;
- 200 g of garlic;
- half a glass of tomato paste;
- salt to taste.
Peel plums, garlic, rub through a sieve with pepper. Then cook for 50 minutes over low heat, adding paste, sugar, salt at the end. Pour into preheated jars.
Beetroot sweet adjika
- 2 kg of beets;
- 2 kg of tomatoes;
- 1 kg of bulgarian pepper;
- 250 g garlic;
- 2-3 hot peppers;
- 2 tbsp. l. soy sauce.
Cooking is as easy as other options for adjika: we clean everything, bring to a mushy state, after boiling, you need to darken for another hour on low heat, add soy sauce in the end. Boil for another 20 minutes.
With plums and bell peppers
Like any sweet fruity sauce, this adjika will be a great addition to poultry dishes, with baked potatoes as a side dish.
Need to:
- 0.5 kg of ripe sweet plums;
- 0.5 kg of sweet pepper;
- a couple of hot peppers;
- 2 heads of garlic;
- 1 tbsp. a spoonful of tomato paste;
- sugar and salt to taste.
We place all peeled products in a blender, bring to a pasty state. Pour the mixture into a saucepan, add tomatoes, salt. Cook for 40 minutes on low heat. In order for the seaming to be stored longer, experts advise pouring in 2 tbsp at the very end of cooking. tablespoons of vinegar 9%. When the cans are rolled up, you need to turn them over, wait until the workpiece has cooled.
With pepper and carrots
- 2.5 kg of sweet pepper;
- 5 pieces. spicy jalapeno;
- 1 kg of sweet apples;
- 150 g garlic;
- salt to taste;
- 1 glass of vinegar.
We clean all the products, turn them in a meat grinder, cook over low heat for 1 hour. After cooling down, add crushed garlic, salt, vinegar.
With pepper and nuts
This recipe is particularly piquant, since it is based not on bell peppers, but on spicy ones. Walnuts add a special flavor. For cooking you will need:
- 500 g hot pepper;
- 100 g of walnuts;
- 400 g parsley, cilantro;
- 1 tbsp. l. coriander;
- 100 g of garlic;
- salt to taste.
Gourmets recommend wearing special gloves before cooking. Peel the nuts and garlic, then pass through a fine meat grinder together with the coriander seeds. Peppers do not need to be peeled. Scroll it separately. We mix all the crushed ingredients and place them in the meat grinder again, reaching a homogeneous mass. Finally, add chopped greens. The sauce should be infused for 3 days and only after that it should be put into the seaming jars for the winter.
With apples
This sauce is perfect for lovers of a mild but piquant taste. Need to take:
- 3 kg of ripe tomatoes;
- 3 kg of sweet pepper;
- 1 kg of apples with sweet taste (Antonovka);
- 3 pcs. spicy jalapenos;
- 250 g garlic;
- 1 cup vinegar
- salt to taste.
Scroll all the ingredients, except for the garlic, through a meat grinder or blender. Pour in vinegar and cook over medium heat for half an hour. 5 minutes before the end of cooking, pour crushed garlic into the sauce.
From prunes
This option will conquer everyone with its unusual taste, despite the ease of preparation.
Looking for:
- 1 kg of bell pepper;
- 1 kg of prunes;
- 1 PC. hot peppers of any kind;
- 250 g tomato paste;
- 200 g of garlic;
- salt to taste.
All components are brought to the state of mashed potatoes and poured into prepared containers. It is better not to store such a snack for a long time.
"Indian" adjika
This sauce is called "Indian adjika" due to the presence of dried fruits and special spices in its composition. It is the perfect addition to meat dishes.
Looking for:
- a pound of bell pepper;
- a pound of apples;
- dried fruits (dates, prunes and raisins);
- 150 g of sugar.
Dried fruits are pre-soaked in boiling water for 15 minutes. The apples and peppers are peeled. All ingredients must be finely chopped and poured into a container. Before you start cooking the sauce, you need to drain the juice from the fruits and vegetables. The mixture is prepared for about an hour over low heat. At the end, salt, add garlic and cayenne pepper.
Terms and conditions of storage
The use of vinegar and garlic in the preparation of adjika significantly extends the shelf life, however, even with these ingredients, according to the established norms, the sauce must be consumed no later than 6 months after the end of cooking.
Workpieces that have not undergone heat treatment should be used first. In order not to miss the expiration of the shelf life of the product, it is recommended to put labels on the cans.
